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不萊嗯的餐桌 | Brian's Dining Table

不萊嗯 (BrianCuisine)

我是不萊嗯的烘焙廚房的Brian,在這張隨時都能聊吃的餐桌上,想要分享的都是圍繞著與跟「吃」有關的趣味事。 聊大家愛吃的、談身邊朋友從小吃到到大的,探索各國飲食文化中,那些你我可能想都沒想過的趣味事,可能從書中挖掘題材,或一起探索料理與烘焙廚房裡的獨門妙方, 想知道別人最愛吃什麼嗎?想知道現在流行吃什麼或該怎麼吃最對味?讓我們一起從貪吃的好奇心中找熟悉的自己吧! I am Brian from BrianCuisin. On my table we can talk anything about foods. To share those interesting things related to "eating". Talk about what everyone loves to eat, or friends around you what they like to eat. To ... more

PublishesTwice weeklyEpisodes21Founded2 years ago
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這部 Podcast 短片主要想跟大家分享的是酸種麵包的興起,探討其從古代埃及至今的歷史,以及它如何在現代成為一種流行的食物,尤其是在疫情期間。文本解釋了商業麵包因添加劑和健康問題而銷售停滯的背景下,酸種麵包憑藉其簡單的成分、較長的發酵時間和潛在的健康益處(例如對血糖控制和消化)脫穎而出。此外,資料也深入探討了酸種的微生物學,包括其獨特的乳酸菌和酵母菌群落,並反駁了地理位置決定酸種風味(terroir)的說法。最後,文件還提及了與酸種相關的文化現象,如社群媒體上的DIY烘焙熱潮,以及**「酸種旅... more

這部 Podcast 短片,採摘要式說明了烘焙中的五種主要中種法 (pre-fermentation methods)。同時比較採用商業酵母與天然野生酵母的麵種,兩者在活性和成品特性上的根本差異。讓學習者理解固然商業酵母如波蘭液種(Poolish)發酵速度快且準備簡便,但卻只有像魯邦麵種(Levain)或義式硬種(Biga)等天然酵母,才能透過長時間的深層分解小麥澱粉與蛋白質,帶來更豐富的風味層次與對消化系統的益處。內容詳盡分析了各種麵種的組成,包括濕性麵種(如魯邦)與乾性麵種(如 BIGA)的... more

這部 Podcast 短片內容,摘要了日本獨有酒種酵母 (Sakadane) 的起源歷史、組成與應用,並將其與酸種酵母 (Sourdough) 進行了比較。內容追溯了酒種酵母起源於日本明治時期,由木村家創始人利用清酒釀造原理製作出酒種紅豆麵包,奠定了其在日本烘焙界的地位。酒種酵母是一種日本特有的傳統酵母,以米飯、米麴和水發酵而成,含有天然酵母和乳酸菌,能賦予麵包柔軟、蓬鬆且香甜的獨特風味,但培養條件相對嚴格。相較之下,酸種酵母主要使用穀麥粉和水,成品口感則較為堅韌。

這部 Podcast 短片主要比較製作酸種麵團的兩種不同方法:手動拉伸翻折(Stretch & Fold)與機械攪拌機揉整(Mechanical Kneading)。手動翻折以溫和的方式發展麵筋,能產生開放且不規則的氣孔結構,有利於水分較高的麵團,並因摩擦生溫較慢而有助於發展更豐富的酸種風味。相對地,機械揉整能迅速強化麵筋,創造出均勻且細緻的氣孔組織,適合需要韌性口感的麵包,但需要嚴格控制溫度以避免發酵過快而影響風味。最終成品的差異在於手動翻折的麵包通常外皮較厚、氣孔較大且口感輕盈;而機械揉整的... more

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不萊嗯的餐桌 launched 2 years ago and published 21 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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