tag:blogger.com,1999:blog-13229719393360855.post2336010782558597324..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 再來 - 另一個模樣的可可蛋糕(附簡譜)Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-13229719393360855.post-39108758788905286762009-03-26T11:55:00.000+08:002009-03-26T11:55:00.000+08:00幫吾到你, 古力我棄權! 糕頂(底)叠埋咗少少播今次. 攪吾勻???
[版主回覆03/26/2009...幫吾到你, 古力我棄權! 糕頂(底)叠埋咗少少播今次. 攪吾勻???<br />[版主回覆03/26/2009 14:11:00]噢, 我喜歡可可, 越苦甜越好!!! ......... <br /> <br /> 糕頂的是因收縮引至, 好羨慕/奇怪妳的糕頂是不收縮的.......有乜竅妙呀?<br />PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-18725765684115516682009-03-26T13:09:00.000+08:002009-03-26T13:09:00.000+08:00唔係太差姐~~~ 係比之前果d大洞d~~ 味道係咪好濃~~
[版主回覆03/26/2009 20:0...唔係太差姐~~~ 係比之前果d大洞d~~ 味道係咪好濃~~<br />[版主回覆03/26/2009 20:08:00]食落ok的, 不過實鄭d, 因為我由得d泡消..........冇法子, 上次我好好保護d泡, 結果它們在焗的時候爆, 攪到好大洞洞. <br /> <br /> 味道, 30g可可粉, 真是好濃呀!!!<br />C Channoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-71270542476843136502009-03-26T20:01:00.000+08:002009-03-26T20:01:00.000+08:00都ok啦,古古力雪芳好難做啊﹗
[版主回覆03/26/2009 20:10:00]ok的呢, 冇錯,...都ok啦,古古力雪芳好難做啊﹗<br />[版主回覆03/26/2009 20:10:00]ok的呢, 冇錯, 古古力真好難攪, 攪到我好想買d乳化劑返來做吓實驗<br />李小六noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-52456009788517983922009-03-26T23:31:00.000+08:002009-03-26T23:31:00.000+08:00我估我地的雪芳做出來吾同, 會吾會同氣溫有關呢????? 因為我見Jenny做的同我的都係個頂冇乜...我估我地的雪芳做出來吾同, 會吾會同氣溫有關呢????? 因為我見Jenny做的同我的都係個頂冇乜收縮, 亦不像你的爆裂多. 氣候會吾會係問題所在呢?????????<br />[版主回覆03/27/2009 09:51:00]咁真係木宰羊了, 搵次我來加國, 或是妳來香港, 才可證明了. <br /> <br /> 我在我妹家做過, 不過她只買到all purpose, 做出來是實d的, 不知麵粉的成份有沒有關係? <br /> <br /> <br />PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-16801382556984629822009-03-26T23:58:00.000+08:002009-03-26T23:58:00.000+08:00點解會這麼矮?我做了斑蘭亞芳也出現狀況,我想要停一停,才再嘗試啦
[版主回覆03/27/2009 1...點解會這麼矮?我做了斑蘭亞芳也出現狀況,我想要停一停,才再嘗試啦<br />[版主回覆03/27/2009 15:21:00]係呀, 矮是因為爆泡. <br /> <br /> 妳的斑蘭都升得好起呀! 超q軟呀!<br />Kittynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-4662026247733133892009-03-27T00:25:00.000+08:002009-03-27T00:25:00.000+08:00我前晚做了咖啡雪芳, 頂部也沒有收縮. 所以也許Phlee是對的, 爐温及天氣的問題有關係. 過兩天...我前晚做了咖啡雪芳, 頂部也沒有收縮. 所以也許Phlee是對的, 爐温及天氣的問題有關係. 過兩天讓我再試試古力看看吧.<br />[版主回覆03/27/2009 15:22:00]咖啡是會令蛋糕表現好d的呢, 朱古力呢, 就完全不同呀!<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-83158150576763052222009-03-27T06:48:00.000+08:002009-03-27T06:48:00.000+08:00好好味的樣子啊!!好想一啖咬落去~~~~~
[版主回覆03/27/2009 15:26:00]哈哈,...好好味的樣子啊!!好想一啖咬落去~~~~~<br />[版主回覆03/27/2009 15:26:00]哈哈, 都幾好味的呢!<br />Claranoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-44245895566878560242009-03-27T10:40:00.000+08:002009-03-27T10:40:00.000+08:00麵粉的 protein 成份對成品係有影響, cake flour 7%, all-purpose ...麵粉的 protein 成份對成品係有影響, cake flour 7%, all-purpose 12%, 差多了, 做 chiffon, angel food cake 要 fine crumb, 所以用cake flour. 但係這些蛋糕不用攪打麵粉, 所以即使用 all-purpose 也該不會出現 over-mixing 而令 gluten 生得多. 咁喇, 等我搵到7% cake flour 時再試吓睇睇点情況啦. 你妹妹用的是乜牌嘅 all-purpose flour??? 我用的 Robin Hood cake & pastry flour 10% protein. Robin Hood 係最常用的牌子. 黃色包裝袋, 幾個kg 一袋, 你有冇印象?????<br />[版主回覆03/27/2009 15:31:00]10%protein!! 真係比較高筋喎. <br /> 我在妹妹處用的, exactly就是Robin Hood了, 我估要7-8%的cake flour, 可能要去專賣烘焙用品的地方呢!PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-82423390162553470512009-03-27T11:45:00.000+08:002009-03-27T11:45:00.000+08:00個樣睇落去好似實d ~ 但都仍然彈就very good 啦
我都想知道點解人地果d 會唔收縮 ~...個樣睇落去好似實d ~ 但都仍然彈就very good 啦 <br /> 我都想知道點解人地果d 會唔收縮 ~<br />[版主回覆03/27/2009 15:41:00]都幾好食呀, 不過就彈彈彈左d. <br /> <br /> 係啦, 如果不會太收縮, 那多好, 不會有一層比較實的.<br />蔚南noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-83714235729902375702009-03-27T13:20:00.000+08:002009-03-27T13:20:00.000+08:00其實都算成功吧, 我也來試試...大家一齊做實驗吧!
[版主回覆03/27/2009 15:52:0...其實都算成功吧, 我也來試試...大家一齊做實驗吧!<br />[版主回覆03/27/2009 15:52:00]好呀, 等妳的成果呢!!!<br />Esthernoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-10320745061088702562009-03-27T16:18:00.000+08:002009-03-27T16:18:00.000+08:00我整幾次都未試過wor~點解你個個好似食左爆炸糖咁?
[版主回覆03/28/2009 08:33:0...我整幾次都未試過wor~點解你個個好似食左爆炸糖咁?<br />[版主回覆03/28/2009 08:33:00]我都唔知呀, 次次無一倖免!!! <br /> <br /> 而不少餅友都說沒有這現象, 這才令我大惑<br />cherisnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-57537646634442492182009-03-28T00:48:00.000+08:002009-03-28T00:48:00.000+08:00應該好好味咁喎 !
[版主回覆03/28/2009 08:35:00]好朱呀!!!!! 都軟咖, 而...應該好好味咁喎 !<br />[版主回覆03/28/2009 08:35:00]好朱呀!!!!! 都軟咖, 而且是潤而不乾的, 不過........就係唔係雪芳那種軟綿綿囉.........<br />華姐noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-77196696505534070352009-03-28T01:05:00.000+08:002009-03-28T01:05:00.000+08:00係囉蛋糕頂責匾左呢,我都試過咁. 可唔可以試下唔拌拌拌走d泡,而係dun多幾下代替呢?又或者有無可能...係囉蛋糕頂責匾左呢,我都試過咁. 可唔可以試下唔拌拌拌走d泡,而係dun多幾下代替呢?又或者有無可能用日本熟粟粉代替小部份低粉以保持鬆軟度?<br />[版主回覆03/28/2009 08:38:00]朱古力雪芳唔得呀, 上一個我就係盡力保留d泡, 又快又輕的拌好入爐, 結果d泡一邊焗一邊爆, 令孔孔很大!!!! <br /> <br /> 加粟粉呢, 不少雪芳蛋糕食譜都有的, 不用日本片栗粉(其實是薯粉), 可以增加柔軟度, 但不能減小爆泡呢........<br />wendycatcatnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-28393750468320407802009-04-06T19:53:00.000+08:002009-04-06T19:53:00.000+08:00我今次都係有加泡打粉, 30g可可粉, 粉類過篩5, 6次, 加入蛋黃漿之後倒入蛋白霜內, 濕性發泡...我今次都係有加泡打粉, 30g可可粉, 粉類過篩5, 6次, 加入蛋黃漿之後倒入蛋白霜內, 濕性發泡, 冇沙沙聲消泡出現呀 不過有大氣孔<br />[版主回覆04/06/2009 21:22:00]哎呀, 我的消泡消到暈呀, 妳也看到, 得番一半體積........ <br /> <br /> 而且, 我仍是在凹陷蛋糕中掙扎呢!.........<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-84625561168627295512009-04-06T21:41:00.000+08:002009-04-06T21:41:00.000+08:00我既體積都細左呀, 用返160G蛋白80G水呢個組合既份量, 之前整倒2個剛剛好既6寸, 今次係1個...我既體積都細左呀, 用返160G蛋白80G水呢個組合既份量, 之前整倒2個剛剛好既6寸, 今次係1個6寸1個4寸, 不過爆得勁D<br />[版主回覆04/07/2009 20:59:00]係啦, 怎可避免爆泡呢? 咁d蛋糕至鬆呀.......出面食的朱古力蛋糕是很鬆的呀, 難道真是要乳化劑?<br />小藍noreply@blogger.com