看了 Esther Au Yong 在FB群組分享的貼相，昨晚也來襯熱鬧。
100 g 焦化牛油
80 g 中筋粉
53 g 天酵種(100% hydration)
50 g 雞蛋
65 g 糖
1個 檸檬的皮，磨蓉
牛油煮至溶掉而燒焦，待涼。
所有材料放大碗，拌勻。蓋好。
室溫(21°c)發酵需約8小時。雖然已發酵8小時，蛋糕漿沒有長很多，我很擔心。
230°c 焗2-3分鐘，轉180°c多焗3-5分鐘。
after seeing Ester Au Yong's post on FB group perfect sourdough, i decided to give a try.
100 g burnt butter
80 g all purpose flour (i used central milling flour @ 11.5 % protein)
53 g liquid starter (100 % hydration)
50 g egg
65 g sugar
zest of 1 lemon, grated
cook butter till smoke and burnt. let it cool down then put all ingredients into a mixing bowl.
mix well, covered and leave at room temperature (21°c) to ferment. mine doesnt grow much after 8 hours. i am worried if it will be too stiff after baked. surprisingly it came out soft and airy.
bake at 230°c oven for 3 minutes. lower down to 180°c and continue to bake 3-5 minutes.