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 explore the food culture that you and I may never had or thought about it. Will you like to know what is the most trending to eat ? Let’s find out.
不萊嗯的餐桌 | Brian's Dining Table
Claim This Podcastby 不萊嗯 (BrianCuisine)
27 episodes
Updated Weekly
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Podcast Overview
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 explore the food culture that you and I may never had or thought about it. Will you like to know what is the most trending to eat ? Let’s find out.
Language
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Publishing Since
10/24/2023
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Recent Episodes
February 7, 2026
烘培油脂的科學與應用
<p>這部 Podcast 短片是針對烘焙油脂的特性進行廣泛說明，主題圍繞著最常使用的奶油，詳細探討其在烘焙中的核心作用與特性，並強調了奶油的溫度控制至關重要，例如使用室溫奶油以利乳化，或使用冰涼奶油以創造酥脆層次，並提醒過度加熱會導致油水分離，嚴重影響最終成品口感。</p><p>內容同時探討了其他油脂的替代性，點出植物油在特定配方中是否為可行的選擇，當不同油脂分子結構不同時，融點也隨之不同，運用到打發時是否能達到與奶油近似效果呢？內容也特別說明了酥油（Shortening），說明它能帶來優異的酥脆質地與耐放性，但同時也警告其中卻也包藏著反式脂肪，可能帶來的健康風險。總體而言，是讓烘焙學習者重新認識油脂的選擇，如有替換必要時，依然必須依據配方需求與最終期望口感來判斷決定做法及適合性。</p><p></p>
January 7, 2026
高低魯邦用量對決：外型、香氣、質地誰勝出
<p>這部 Podcast短片是針對使用<strong>高比例</strong>（50%以上）與<strong>低比例</strong>（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<strong>發酵速度、酸度累積</strong>以及<strong>麵筋結構</strong>造成的關鍵差異。成品差異則涵蓋了<strong>體積、氣孔組織、風味特性</strong>和<strong>外殼顏色</strong>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<strong>穩定且風味平衡</strong>的商業化產品，<strong>低魯邦麵種結合低溫長時間發酵</strong>是較佳的技術方案。最後加入一個溫度與發酵時間變數，看看酸種麵包師如何施展魔法，烤出一顆心中最完美的酸麵包。</p>
December 30, 2025
層層解構酥皮的奧秘
<p>這部 Podcast 短片內容提共了<strong>千層酥皮</strong>的全面知識，詳細區分了<strong>法式千層、可頌千層和丹麥千層</strong>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<strong>天然奶油與人造奶油</strong>的區別和含水量對酥皮品質的影響。此外，內容也涵蓋了<strong>巴黎可頌</strong>的歷史演變、外型區分（筆直與彎月）的文化背景，以及<strong>法式千層焦糖奶油酥</strong>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。</p><p></p>
27 total episodes available
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