讀饗時光 EP68|蛋黃酥之外的陳耀訓 episode artwork

EPISODE · Nov 27, 2022 · 48 MIN

讀饗時光 EP68|蛋黃酥之外的陳耀訓

from 聯合開Pod · host 聯合報

如今在台灣,「陳耀訓」跟「蛋黃酥」幾乎已經畫上了等號。這位烘焙職人如何努力、如何創新,以及如何再思考傳統,陳耀訓本人說給你聽。 . 陳耀訓也在節目裡揭露蛋黃酥製作秘訣;中秋、過年檔期,口味其實不一樣…… . ? 本集重點  (00:01:31) 炸彈麵包每一口都吃得到奶酥:陳耀訓重新思考台式麵包。 (00:03:53) 做了10年台式麵包,為什麼要重新當學徒? (00:12:02) 從可頌思考蛋黃酥,從歐包發酵學讓台式麵包更好。 (00:16:54) 陳耀訓蛋黃酥大揭密:中秋、過年檔期,口味其實不一樣…… (00:43:46) 從蛋黃酥回溯台灣養鴨學問。 . 主持人:李承宇 來賓:世界麵包大賽冠軍陳耀訓 混音:唐鎮宇 . ? 推薦閱讀 四大天王對決 各家蛋黃酥好吃獨門手法全揭露 http://bit.ly/3u3DP0u 平民糕點變精品 蛋黃酥為何愈貴愈搶手 http://bit.ly/3VqjMoz 法朋主廚李依錫:蛋黃酥要一口咬 品嘗酥甜鹹最佳平衡 http://bit.ly/3GMizDP . |聯合報數位版 https://bit.ly/31R93tE |訂閱支持好內容 https://bit.ly/3sOvTxL |小額贊助支持本節目: https://open.firstory.me/join/vipudn . 聯合報系著作權所有©2022 Powered by Firstory Hosting -- Hosting provided by SoundOn

如今在台灣,「陳耀訓」跟「蛋黃酥」幾乎已經畫上了等號。這位烘焙職人如何努力、如何創新,以及如何再思考傳統,陳耀訓本人說給你聽。 . 陳耀訓也在節目裡揭露蛋黃酥製作秘訣;中秋、過年檔期,口味其實不一樣…… . ? 本集重點  (00:01:31) 炸彈麵包每一口都吃得到奶酥:陳耀訓重新思考台式麵包。 (00:03:53) 做了10年台式麵包,為什麼要重新當學徒? (00:12:02) 從可頌思考蛋黃酥,從歐包發酵學讓台式麵包更好。 (00:16:54) 陳耀訓蛋黃酥大揭密:中秋、過年檔期,口味其實不一樣…… (00:43:46) 從蛋黃酥回溯台灣養鴨學問。 . 主持人:李承宇 來賓:世界麵包大賽冠軍陳耀訓 混音:唐鎮宇 . ? 推薦閱讀 四大天王對決 各家蛋黃酥好吃獨門手法全揭露 http://bit.ly/3u3DP0u 平民糕點變精品 蛋黃酥為何愈貴愈搶手 http://bit.ly/3VqjMoz 法朋主廚李依錫:蛋黃酥要一口咬 品嘗酥甜鹹最佳平衡 http://bit.ly/3GMizDP . |聯合報數位版 https://bit.ly/31R93tE |訂閱支持好內容 https://bit.ly/3sOvTxL |小額贊助支持本節目: https://open.firstory.me/join/vipudn . 聯合報系著作權所有©2022 Powered by Firstory Hosting -- Hosting provided by SoundOn

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讀饗時光 EP68|蛋黃酥之外的陳耀訓

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This episode is 48 minutes long.

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This episode was published on November 27, 2022.

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如今在台灣,「陳耀訓」跟「蛋黃酥」幾乎已經畫上了等號。這位烘焙職人如何努力、如何創新,以及如何再思考傳統,陳耀訓本人說給你聽。 . 陳耀訓也在節目裡揭露蛋黃酥製作秘訣;中秋、過年檔期,口味其實不一樣…… . ? 本集重點  (00:01:31) 炸彈麵包每一口都吃得到奶酥:陳耀訓重新思考台式麵包。 (00:03:53) 做了10年台式麵包,為什麼要重新當學徒? (00:12:02) 從可頌思考蛋黃酥,從歐包發酵學讓台式麵包更好。 (00:16:54)...

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