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
| Publishes | Twice weekly | Episodes | 26 | Founded | 2 years ago |
|---|---|---|---|---|---|
| Number of Listeners | Categories | ArtsFood | |||
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這部 Podcast短片是針對使用高比例（50%以上）與低比例（15-20%）魯邦麵種製作酸種麵包的詳細技術比較。內容和圖表共同解釋了兩種比例在麵團發酵期間，對於發酵速度、酸度累積以及麵筋結構造成的關鍵差異。成品差異則涵蓋了體積、氣孔組織、風味特性和外殼顏色等，例如低魯邦麵種通常產生體積較大、氣孔均勻且風味柔和甜香的麵包；高魯邦麵種則發酵快速、酸度強烈，成品氣孔可能不均且組織較為黏實。整體結論指出，若追求穩定且風味平衡的商業化產品，低魯邦麵種結合低溫長時間發酵是較佳的技術方案。最後加入一個溫度與... more
這部 Podcast 短片內容提共了千層酥皮的全面知識，詳細區分了法式千層、可頌千層和丹麥千層三大類型，說明它們在成分（酵母和雞蛋）及口感上的根本差異。內容探討了奶油在酥皮製作中的重要性，尤其是天然奶油與人造奶油的區別和含水量對酥皮品質的影響。此外，內容也涵蓋了巴黎可頌的歷史演變、外型區分（筆直與彎月）的文化背景，以及法式千層焦糖奶油酥等延伸糕點的製作特色，並透過問答形式總結了關鍵知識點。
這部 Podcast主要解析清酒釀造的核心要素麴菌（Koji）的分類與特性，強調麴菌株（Koji mold strain）是決定清酒和酒種麵包風味特性的首要關鍵因素。內容將市售清酒麴菌細分為六大類，包括白色系、香氣型、高溫速糖化型等主要三大支系，並闡述了不同麴菌因其酵素活性（如澱粉酶和蛋白酶）的差異，它們是如何影響清酒與麵團的甜度、旨味及香氣前驅物的生成。
此外，來源比較了酒種酵母麵包與魯邦麵種的發酵機制，指出酒種因有米麴酵素的「雙引擎」作用，在風味設計上擁有更豐富的層次與更高的可控性。結論導... more
這部 Podcast 影片，全面介紹了使用以米麴為基礎的酒種酵母 (Sakadane)在烘焙中的應用、特性與製作方法。內容詳細說明了如何培養這種天然酵母，強調其透過米麴菌產生的酶 (koji-derived enzymes)分解澱粉來滋養酵母，賦予成品獨特的清酒香氣 (sake aroma) 、鮮味 (umami) 及優異的柔軟度 (softness)。★★★ 酒種酵母溯源：歷史與文化背景 ★★★日本明治時代，因難以取得西方商業酵母，麵包師傅們致力於尋找日本獨特的發酵方式，最終由木村家創始人以清... more
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Apple Podcasts | #28 |  Taiwan/Arts/Food |
Apple Podcasts | #173 | Taiwan/Arts |
Apple Podcasts | #178 |  Hong Kong/Arts/Food |
Apple Podcasts | #221 |  Norway/Arts/Food |
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不萊嗯的餐桌 launched 2 years ago and published 26 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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