tag:blogger.com,1999:blog-13229719393360855.post1767512200271741605..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 杏仁雪芳Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-13229719393360855.post-4424588128801077482009-06-14T01:23:00.000+08:002009-06-14T01:23:00.000+08:00雪芳 同你咁老友,一定攪掂,讚!
[版主回覆06/14/2009 15:10:00]thx!! 我同...雪芳 同你咁老友,一定攪掂,讚!<br />[版主回覆06/14/2009 15:10:00]thx!! 我同雪芳又真係好老友, 不過都有蝦碌的呀!<br />陳堅noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-5758001336109577622009-06-14T10:47:00.000+08:002009-06-14T10:47:00.000+08:00新野~~ 好靚呀~
[版主回覆06/14/2009 15:10:00]今次冇燒鬚了
新野~~ 好靚呀~<br />[版主回覆06/14/2009 15:10:00]今次冇燒鬚了<br />C Channoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-64357432045589475342009-06-14T11:18:00.000+08:002009-06-14T11:18:00.000+08:00有杏仁片和杏仁粒,个雪芳定好香喇!雪芳蛋糕0甘靓,都好想做返个....
[版主回覆06/14/200...有杏仁片和杏仁粒,个雪芳定好香喇!雪芳蛋糕0甘靓,都好想做返个....<br />[版主回覆06/14/2009 15:14:00]ok的啦, 淡淡的杏仁味, 不過一定要焗香, 否則冇香味的<br />Chennoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-13560560314921770452009-06-14T11:27:00.000+08:002009-06-14T11:27:00.000+08:00日本貨, 梗係正~
[版主回覆06/14/2009 17:00:00]係呀, 這牌子都算品質保證, ...日本貨, 梗係正~<br />[版主回覆06/14/2009 17:00:00]係呀, 這牌子都算品質保證, 好過祖國貨不知吃了什麼下肚, 澳洲蛋太貴, 三,四十元半打, 太貴了! 去過日本, 他們本地人買的蛋更便宜, 可惜總不能買蛋回來.<br />Tastebugnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-2016725364900894392009-06-14T11:50:00.000+08:002009-06-14T11:50:00.000+08:00你個雪芳真係好鬆軟, 好想吃, 哈~ 我很久沒有做蛋糕了 !!
[版主回覆06/14/2009 15...你個雪芳真係好鬆軟, 好想吃, 哈~ 我很久沒有做蛋糕了 !!<br />[版主回覆06/14/2009 15:17:00]謝謝呀!! 快做個來吃啦!<br />littlesnakenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-19207446801707693582009-06-14T16:59:00.000+08:002009-06-14T16:59:00.000+08:00嘩, 升得好高呀!
[版主回覆06/14/2009 18:28:00]係呀, 好似疏乎厘咁, 其實不...嘩, 升得好高呀!<br />[版主回覆06/14/2009 18:28:00]係呀, 好似疏乎厘咁, 其實不是好現象, 幾驚它塌陷......好彩冇事<br />Maynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-86857422222351376442009-06-14T17:20:00.000+08:002009-06-14T17:20:00.000+08:00用喱隻蛋,真係鬆軟好多喎
[版主回覆06/14/2009 19:25:00]其實呢, 用祖國蛋和日本...用喱隻蛋,真係鬆軟好多喎<br />[版主回覆06/14/2009 19:25:00]其實呢, 用祖國蛋和日本蛋, 鬆軟的程度不是太大分別, 不過日本蛋的是香d, 最緊要是衛生d, 營養好d, 安心d, 我試過買百x的祖國蛋, 兩日後蛋糕內外都發霉..........<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-5449429533673934332009-06-14T19:00:00.000+08:002009-06-14T19:00:00.000+08:00杏仁粉買邊隻好?
[版主回覆06/14/2009 19:53:00]我呢隻是在sweetie買的鑽石...杏仁粉買邊隻好?<br />[版主回覆06/14/2009 19:53:00]我呢隻是在sweetie買的鑽石牌, 比較粗粒少少, 適合做曲奇. <br /> <br /> 我平時都係去citysuper買小包用, 冇乜研究.<br />廚房男noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-13638971854749244432009-06-14T22:39:00.000+08:002009-06-14T22:39:00.000+08:00差點忘記我也餘下杏仁粉,近來太忙,人又太懶,
真真要開壇消…粉
[版主回覆06/14/2009 ...差點忘記我也餘下杏仁粉,近來太忙,人又太懶, <br /> 真真要開壇消…粉<br />[版主回覆06/14/2009 22:59:00]但除了做曲奇和馬卡龍, 我都唔知做乜好, 可以當飯食嗎?!<br />小三noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-85344947981533480322009-06-15T00:29:00.000+08:002009-06-15T00:29:00.000+08:00好抵呀!!!我喺九龍城街市買要$35.00十隻
[版主回覆06/15/2009 08:36:00]可...好抵呀!!!我喺九龍城街市買要$35.00十隻<br />[版主回覆06/15/2009 08:36:00]可能妳嗰隻係再靚d呢..........<br />maggienoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-33328658681214338062009-06-15T05:12:00.000+08:002009-06-15T05:12:00.000+08:00我都有成大包原粒杏仁要消滅, 唔通要跟你雪芳too
[版主回覆06/15/2009 08:37:00...我都有成大包原粒杏仁要消滅, 唔通要跟你雪芳too<br />[版主回覆06/15/2009 08:37:00]原粒杏仁仲難攪喎, 做雪芳蛋糕又唔落得多, 焗香佢當零吃啦<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-11378079211114803772009-06-15T11:25:00.000+08:002009-06-15T11:25:00.000+08:00升得好靚呀
[版主回覆06/15/2009 19:13:00]都不錯呀, 不過冷卻後, 一樣熟到和模...升得好靚呀<br />[版主回覆06/15/2009 19:13:00]都不錯呀, 不過冷卻後, 一樣熟到和模邊差不多平, 冇關係的.<br />wendycatcatnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-2312400472660875072009-06-15T14:52:00.000+08:002009-06-15T14:52:00.000+08:00No~no~no~ 同你張相一模一樣架...
[版主回覆06/15/2009 19:14:00]哎呀...No~no~no~ 同你張相一模一樣架...<br />[版主回覆06/15/2009 19:14:00]哎呀, 咁一田都算有d好處了.<br />maggienoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-55804419943967956342009-06-16T15:00:00.000+08:002009-06-16T15:00:00.000+08:00 嘩,個蛋糕勁靚呀!直情好似透光咁呀!(定係你攝影技術高超呀!哈哈 ) ... 嘩,個蛋糕勁靚呀!直情好似透光咁呀!(定係你攝影技術高超呀!哈哈 ) 嗯,連杏仁粉都要焗 O架!順便問埋你,我屋企有 啲生 嘅腰果,我可唔可以好似處理生合桃一樣,洗淨索乾水後,真接入焗爐焗香焗 熟?<br />[版主回覆06/17/2009 07:35:00]邊有咁誇張呀, 咁o岩d陽光的效果啫, 不是我功勞 <br /> <br /> 係呀, 因為d杏仁粉聞來聞去, 都冇乜香味, 焗左之後好好多. 生腰果.......我估都得的, 焗到佢地變啡黃啦, 拿少少試吓先啦!<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-21665719515242248412009-06-17T03:30:00.000+08:002009-06-17T03:30:00.000+08:00升得好靚呀!!!
[版主回覆06/17/2009 07:51:00]好彩冇塌落黎咋
升得好靚呀!!!<br />[版主回覆06/17/2009 07:51:00]好彩冇塌落黎咋<br />JC mamanoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-22167083905983124112009-06-17T10:44:00.000+08:002009-06-17T10:44:00.000+08:00 好,一於少少 哋 試 吓先! 你呢個咁靚 嘅戚風我叫佢做天使戚風,而... 好,一於少少 哋 試 吓先! 你呢個咁靚 嘅戚風我叫佢做天使戚風,而我會叫呢個做 魔鬼戚風 ,哈哈!<br />[版主回覆06/18/2009 13:45:00]咁都得.......我心目中的天使戚風, 係檸檬, 更白. 天使蛋糕(蛋白)我又唔欣賞, 太甜又唔香.<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-181811241338129482009-06-17T21:07:00.000+08:002009-06-17T21:07:00.000+08:00餘下杏仁粉,再做多個囉!樹關做得咁靚,都扺食啦!
[版主回覆06/18/2009 13:46:00]...餘下杏仁粉,再做多個囉!樹關做得咁靚,都扺食啦!<br />[版主回覆06/18/2009 13:46:00]唉, 可惜每次用30g, 一年都用唔晒呀!<br />Cherry Wongnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-38399376207822730762009-06-19T01:58:00.000+08:002009-06-19T01:58:00.000+08:00 我係純粹因為個顏色而命名呢! 你用果個 "說謊"... 我係純粹因為個顏色而命名呢! 你用果個 "說謊" 模係咩質地?我見 嚫 啲 "說謊" 模都係啞色果隻好似叫做鋁合金 嘅物體,我成日都覺得好似唔係咁可靠,形住 啲金屬會甩出 嚟,不過就搵唔到有不 銹鋼賣,個你果個睇落似不 銹鋼喎!<br />[版主回覆06/19/2009 07:43:00]正宗的雪芳模, 一定係鋁的, 沒有不銹鋼的, 可能是因為鋁的傳熱好, 和只有它可以做到無縫. 不要賣矽膠的, 也不要買不黏模, 一於去citysuper買個KAI啦, 再靚d可以去太古Apita買個FunFunDo......日本人用得嘅, 都唔會食壞人啩.Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-82064905455301838132009-06-22T23:58:00.000+08:002009-06-22T23:58:00.000+08:00 我 啱 啱 喺 JUSCO $10 店買 咗個細戚風模仔,睇落唔似鋁,似未打磨或磨沙... 我 啱 啱 喺 JUSCO $10 店買 咗個細戚風模仔,睇落唔似鋁,似未打磨或磨沙不 銹鋼,我唔識分呀,總之感覺上就好似好過一般果 啲鋁合金。但我想問你焗完之後點樣脫模呢?夾硬用刀沿邊刮?<br />[版主回覆06/26/2009 19:30:00]咦, 我睇唔到這段添..........小戚風模我都有, 它應該係不銹鋼.......不過雪芳模大d好, 因為最鬆的是在糕心.. <br /> <br /> 脫模, 用鈍的小刀慢慢逐小起糕, 不要刮呀, 爛硬! 徒手按按下又得, 仲靚.<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-42880031476923981042009-06-26T14:04:00.000+08:002009-06-26T14:04:00.000+08:00Moon 哥 ~ 你好 , 我係第一次係你度留言既 , 小妹係初哥 , 所以有小小關於做雪芳既問題想...Moon 哥 ~ 你好 , 我係第一次係你度留言既 , 小妹係初哥 , 所以有小小關於做雪芳既問題想請教下你 , 我最近跟你止手痕的橙雪配方做左一個橙雪 , 不過將蛋白 拌入蛋黃漿既時候 , d 蛋白會好似一個個波咁攪唔勻 , 唔知係我手勢唔岩定係出現左其他問題呢 ? 我已經係用切拌法既方法去做 , 所以我個次冇攪到完全勻哂就入爐囉 , 攪得太耐我又怕佢消氣 , 請問你可唔可以分享下你平時做雪芳攪蛋白係用咩手勢同用幾多時間嫁 ? 唔該你 !!<br />[版主回覆06/26/2009 19:26:00]你好, 唔好客氣. <br /> <br /> 蛋白拌的時候一舊舊, 是因為蛋白打得太老了, 解決的方法是拌得落力d, 打好的蛋白是不會因拌而消泡的. <br /> <br /> 我拌蛋白的手勢是"の" : 由麵漿的中間切下去, 順勢兜起底部的麵漿都表面再順勢拉長........大約拌兩三分鐘啦..........我拍了一段video, 比d意見Fayenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-85391589518956569632009-06-27T23:50:00.000+08:002009-06-27T23:50:00.000+08:00Moon哥, 我交功課喇~ 有時間入黎睇下啦, 我會多d實習做雪芳嫁喇, Many Thanks F...Moon哥, 我交功課喇~ 有時間入黎睇下啦, 我會多d實習做雪芳嫁喇, Many Thanks For Your Sharing!! <br />[版主回覆06/28/2009 00:00:00]icic, 好好好, 即來即來.........<br />Fayenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-34975767236983545062009-06-29T15:35:00.000+08:002009-06-29T15:35:00.000+08:00 搵手按都脫到模?
[版主回覆06/30/2009 08:22:00]係呀, 徒手脫模... 搵手按都脫到模?<br />[版主回覆06/30/2009 08:22:00]係呀, 徒手脫模, 蛋糕表面會更靚, 由邊緣開始, 按按吓慢慢就可脫到的.<br />Kestrelnoreply@blogger.com