tag:blogger.com,1999:blog-13229719393360855.post8682370856616370450..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 小爐月餅Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-13229719393360855.post-32414005966474027522009-09-29T18:10:00.000+08:002009-09-29T18:10:00.000+08:00但顏色好靚呀!!
[版主回覆09/29/2009 21:04:00]幾好咖, 仲可以再深色d.
但顏色好靚呀!!<br />[版主回覆09/29/2009 21:04:00]幾好咖, 仲可以再深色d.<br />包包阿盲noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-19232697547138373632009-09-29T19:08:00.000+08:002009-09-29T19:08:00.000+08:00是要在月餅上噴水才入爐嗎??
[版主回覆09/29/2009 21:05:00]有呀, 入爐前已輕輕...是要在月餅上噴水才入爐嗎??<br />[版主回覆09/29/2009 21:05:00]有呀, 入爐前已輕輕均勻的噴了水呢!<br />Cherry Poonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-1177215854673115432009-09-29T19:27:00.000+08:002009-09-29T19:27:00.000+08:00噴水!噴水!噴水!
不過睇第一張相, 都覺得好靚喎!
[版主回覆09/29/2009 21:09...噴水!噴水!噴水! <br /> 不過睇第一張相, 都覺得好靚喎!<br />[版主回覆09/29/2009 21:09:00]有呀, 噴得好均勻呢! <br /> <br /> 都僅僅合格啦, 但係d花紋和餅邊膨脹了, 我見好多餅友做的, 完全不膨脹, d紋好清晰.......我上次月餅會都好d.<br />yuen yuennoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-18872528801902635282009-09-29T19:37:00.000+08:002009-09-29T19:37:00.000+08:00会唔会饼皮放太久啊??。。。。
[版主回覆09/29/2009 21:09:00]可能係呀, 我放過...会唔会饼皮放太久啊??。。。。<br />[版主回覆09/29/2009 21:09:00]可能係呀, 我放過了一夜呢!<br />Cutiebunnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-30413514103760513262009-09-29T19:59:00.000+08:002009-09-29T19:59:00.000+08:00花紋不夠清 = 請入爐前噴水, 焗大約5分鐘至表面定形後才加蛋槳再焗.
[版主回覆09/29/200...花紋不夠清 = 請入爐前噴水, 焗大約5分鐘至表面定形後才加蛋槳再焗.<br />[版主回覆09/29/2009 21:11:00]我都有呀, 我較高溫~180C焗了10分鐘, 餅皮基本上了色, 才掃蛋漿, 低溫點焗約5分鐘.......但它在頭5分鐘已腫脹了......<br />ambernoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-73037660977495128462009-09-30T08:18:00.000+08:002009-09-30T08:18:00.000+08:00最好玩的一part.就是看著一個個餅出模, 平整完美....... 擧腳同意!!!
第二part...最好玩的一part.就是看著一個個餅出模, 平整完美....... 擧腳同意!!! <br /> 第二part係掃蛋漿的環節......... <br /> 第三part係裝盒子時刻..........<br />[版主回覆09/30/2009 15:58:00]冇錯冇錯, 如果跟住不用焗, 或者焗的時候不脹大就好了......可惜我不太喜歡吃冰皮........ <br /> <br /> 最痛苦的是入了爐, 看著它5分鐘之內變左發水麵包......... <br /> <br /> <br />Tastebugnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-37282301480976547402009-09-30T11:10:00.000+08:002009-09-30T11:10:00.000+08:00整月餅太多高深的學問和竅門了!唔明點解要用鹼水做皮?
[版主回覆09/30/2009 16:00:0...整月餅太多高深的學問和竅門了!唔明點解要用鹼水做皮?<br />[版主回覆09/30/2009 16:00:00]話難又不是難, 只係每年才做一次, 所以好難累積經驗, <br /> <br /> 要靚料, 靚手勢, 靚老爐, 缺一不可.........聽講梘水係催化餅皮變深色, 冇左就會白白的, 但我都未時過呀!<br />honeynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-33346525479675818042009-09-30T11:44:00.000+08:002009-09-30T11:44:00.000+08:00見妳整得都好靚喎。
[版主回覆09/30/2009 16:01:00]可以再靚d呀, 唔想變發水麵包...見妳整得都好靚喎。<br />[版主回覆09/30/2009 16:01:00]可以再靚d呀, 唔想變發水麵包<br />軒媽noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-37892309536649644972009-09-30T11:57:00.000+08:002009-09-30T11:57:00.000+08:00sorry ~~~ 幫不上忙
加油啊
[版主回覆09/30/2009 16:01:00]妳加入整...sorry ~~~ 幫不上忙 <br /> 加油啊<br />[版主回覆09/30/2009 16:01:00]妳加入整餅行列咪得囉<br />Mee ...... MeeMoreMorenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-21130743989151032282009-09-30T12:05:00.000+08:002009-09-30T12:05:00.000+08:00真係幫唔到你,不如你去問仙姐,她的月餅好出色架...
[版主回覆09/30/2009 16:02:0...真係幫唔到你,不如你去問仙姐,她的月餅好出色架...<br />[版主回覆09/30/2009 16:02:00]仙姐的近作, 真係靚到dum一聲!!!!<br />yvonne yycakenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-17105016681118079832009-09-30T13:13:00.000+08:002009-09-30T13:13:00.000+08:00你這900g餅皮做了幾多個月餅? 見照片該不是迷你的. 是傳統的size?
你找到答案也請你告知...你這900g餅皮做了幾多個月餅? 見照片該不是迷你的. 是傳統的size? <br /> 你找到答案也請你告知我一聲呀<br />[版主回覆09/30/2009 16:05:00]我d係2.5兩咋, 不是傳統的4兩, 900g皮可以做到70幾個啦, 我冇咁勇敢做4兩呀!!!!! <br /> <br /> 我都找緊答案, 心思思玩一次<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-38390315253044329232009-09-30T14:15:00.000+08:002009-09-30T14:15:00.000+08:00你個爐好似成日都有問題,不如換左佢啦!其實係入爐前雪一雪佢唔知會唔會好d呢?
[版主回覆09/30/...你個爐好似成日都有問題,不如換左佢啦!其實係入爐前雪一雪佢唔知會唔會好d呢?<br />[版主回覆09/30/2009 16:08:00]可能都係個爐, 但係好奇怪, 整體顏色又好靚呀, 唔覺得唔夠火力, 不過可能都係弱左d啦! <br /> <br /> 有人會雪餡的, 不過正常是不用雪凍的呢!<br />Angelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-53713585357947120252009-09-30T14:35:00.000+08:002009-09-30T14:35:00.000+08:00我都整咗啦, 但係餅皮無膨脹呀!
[版主回覆09/30/2009 16:21:00]妳真係整得好靚呀...我都整咗啦, 但係餅皮無膨脹呀!<br />[版主回覆09/30/2009 16:21:00]妳真係整得好靚呀, 夠火的爐真係不同呢!<br />Maynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-31925474202659569802009-09-30T21:00:00.000+08:002009-09-30T21:00:00.000+08:00是否包餅皮時包入空氣--即是沒有按走蓮蓉與皮中間之氣泡?
[版主回覆09/30/2009 23:29...是否包餅皮時包入空氣--即是沒有按走蓮蓉與皮中間之氣泡?<br />[版主回覆09/30/2009 23:29:00]應該不是, 我包的手法是將餅皮向上推的, 和很小心的檢查過呢.<br />bon bonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-88583020298214565002009-10-01T00:27:00.000+08:002009-10-01T00:27:00.000+08:00你個花紋都好出呀~ 好靚呀!!!
我之前試過同一個食譜頭段用唔同爐溫 200 & 220...你個花紋都好出呀~ 好靚呀!!! <br /> 我之前試過同一個食譜頭段用唔同爐溫 200 & 220度 <br /> 200度焗完會變肥仔 會瀉身 <br /> 220焗就好唔會 企身d <br /> 我估會唔會頭段爐溫唔夠令佢瀉身???我都係估估下~ <br /> btw, 我終於都upload左月餅相喇~ hee!!! 有時間睇下丫~<br />[版主回覆09/09/2010 10:10:00]謝謝妳的意見呀, 我估都係爐的火力問題, 今年有時間也會試吓新爐.Heilunnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-14208433703739466652009-10-01T14:30:00.000+08:002009-10-01T14:30:00.000+08:00回油後,樣子會否好了?我也許試過有少許膨脹,回油後就好了。我的是以3兩模,先用200度5分鐘,再用1...回油後,樣子會否好了?我也許試過有少許膨脹,回油後就好了。我的是以3兩模,先用200度5分鐘,再用160度25分鐘。 <br /> 我的餅皮是160g粉 + 110g糖漿+40g生油+4份1茶匙梘水<br />[版主回覆09/09/2010 10:09:00]哎呀, 點解去年看不到你的reply......今年如果有時間我又試試先., thx<br />Phyllisnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-7438055645603829552009-10-03T17:40:00.000+08:002009-10-03T17:40:00.000+08:00 未入爐前,個餅真係好靚,好立體! 味道如何?好食嗎?易整嗎?
[版主... 未入爐前,個餅真係好靚,好立體! 味道如何?好食嗎?易整嗎?<br />[版主回覆10/10/2009 10:04:00]易學難精, 最難攪係火力!<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-90731307193998253472010-09-09T00:18:00.000+08:002010-09-09T00:18:00.000+08:00MOON,請問你解決左依個問題未呀?我宜家就係好似你咁,試左好多爐温都唔得呀!
[版主回覆09/09...MOON,請問你解決左依個問題未呀?我宜家就係好似你咁,試左好多爐温都唔得呀!<br />[版主回覆09/09/2010 10:11:00]今年我有新爐, 好想試吓呀.......!<br />REKOnoreply@blogger.com