Art Yalan雅岚文艺博客

After living several decades in Asia, Mr.T has been dreadfully tired of eating rice, noodles and steamed buns. Though the bread or pastry from the popular bakery shops look not bad, the authentic taste & the freshness are kind of difficult to achieve, not to mention the original home cuisines.
So….
Mr.T decided to try to bake his own bread by self-learning online, watching videos of the professional bakers & pastry chefs worldwide, as well as joining the baking communities to exchange personal experiences or ideas. Through the dauntless and persistent efforts, this goal has now finally attained, hooray…

Furthermore, all have been hand-made with the whole wheat flour, healthy in great taste, and smelling awesome while just coming out from the oven. Ah, what can I say…really precious! That’s why many friends keep asking him when to start selling the bread or open a bakery shop

001

Taipei Life Art French Bread Pastry Romanticism  Yalan雅岚文艺博客

002 Traditional French baguette

Taipei Life Art French Bread Pastry Romanticism  Yalan雅岚文艺博客

003 With fois gras (goose liver), yummy…

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

004

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

005

Taipei Life Art French Bread Pastry Romanticism  Yalan雅岚文艺博客

006 with the home-made cheese(I)

Taipei Life Art French Bread Pastry Romanticism  Yalan雅岚文艺博客

007(II)

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

008(III)

Taipei Life Art French Bread Pastry Romanticism  Yalan雅岚文艺博客

009(IV)

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

010 My favourite, flan pâtissier(left)

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

011 Apple pie, baguette & cookies(I)

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

012 (II)

Taipei Life Art French Bread Pastry Romanticism Yalan雅岚文艺博客

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47 thoughts on this Post

  1. “ 经过一番勤奋自学、不耻下问……苦心人,天不负,卧薪尝胆,三千越甲可吞吴。。”
    的确该简而言之,O(∩_∩)O哈哈哈~

    1. 嘛,现实哪有这么容易“简言之”呢,即使自个儿能力超强,万事俱备,也会遇到各种不可抗拒力与因素影响,功亏一篑,欲哭无泪,只有重新再来>_<

      1. 我有个中学同学,热衷于烘焙,一年到头都在进行各种练习,坚持一两年了。岚姐这么快就做的有模有样的,很厉害啊

    1. 也说不上偶尔,这种感受只有常年生活在饮食文化完全不同的异国他乡的人才深有体会+_+…..比如在欧美工作生活的华人,天天吃面包也受不了,大都自备电锅煮米饭面条吃

    1. 要做到色香味俱全,的确蛮难的,何况同一道菜由不同的人做,也会有不同的口味

    1. 是哦,和亚洲人的米饭主食一样;不过,法式长棍面包难度系数尤其高。带馅儿的么,个人比较喜欢巧克力面包,嘿嘿

  2. 我这种土生土长的四川人还是热衷于米饭包子油条,这种面包偶尔吃一下还行,连吃几天就觉得太干了。不过焦糖的面包闻着很香倒是蛮喜欢的。

    1. 法式长棍面包对于喜欢汤汤水水的亚洲人来说是一种梦魇般的存在,又脆又硬的面包表皮一个不小心就会伤到上颚,哈哈哈……不过, 大头目做的全麦面包倒是没有这个风险^_^

    1. 的确哦^_^……某头目厨艺不错,意法菜式得心应手;吾辈也就会些中式家常菜

    1. 所谓“变革创新”,也得适应时代与需求,十年河东十年河西,有的成功,有的失败

    1. 多谢哦^_^…最简单的,在面团表面用刀片划几道;比较复杂的,利用镂印技术洒上“面粉花纹”,然后进行烘焙。当然,和物理化学试验一样,也不是每次都能呈现理想的漂亮纹路咯

  3. 岚姐,你烤的面包上面还带面粉做的纹样,太厉害了。就像古代遗迹上面的图案,哈哈
    让人舍不得下口。

    1. 天然的全麦烘焙香味咯^_-然而,各种面包甜点都是大头目做的,我负责试吃&拍照

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