tag:blogger.com,1999:blog-13229719393360855.post2903103169534360739..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 檸檬雪芳的實驗(2)......未完成Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-13229719393360855.post-45078293353157762222008-07-27T23:56:00.000+08:002008-07-27T23:56:00.000+08:00我都試過 3 黃 3 白, 但無事喎 ! 都發得好好呀, 收縮程度亦都係正常既 ! 而我一般都只係將...我都試過 3 黃 3 白, 但無事喎 ! 都發得好好呀, 收縮程度亦都係正常既 ! 而我一般都只係將蛋黃打散而無打至發白, 因為加入油後都會變杰, 好似教沙律汁咁, 唔會油水分離 !<br />[版主回覆08/14/2008 20:22:00]好好好, 我正想下次試吓不將蛋黃打杰呢!<br />mingnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-7119422326586261412008-07-27T23:59:00.000+08:002008-07-27T23:59:00.000+08:00以前我都整過用3蛋黃3蛋都是將粉加埋入蛋醬內,才加入蛋
出來冇問題.
[版主回覆08/14/20...以前我都整過用3蛋黃3蛋都是將粉加埋入蛋醬內,才加入蛋 <br /> 出來冇問題.<br />[版主回覆08/14/2008 20:26:00]嗯, 多謝意見, 我不用懷疑3黃3白, 和將麵粉全加入蛋黃了. <br /> 餘下的試驗, 就是試驗不將蛋黃打杰, 和試驗不用黑色焗盤, 以免底溫太高了.<br />julinoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-90085057717668974452008-07-28T07:27:00.000+08:002008-07-28T07:27:00.000+08:00戚風癡, 依個都係我近來成日都出現既結果!!!! 個樣真係一模一樣呀! 但我用3黃4白. ... 見...戚風癡, 依個都係我近來成日都出現既結果!!!! 個樣真係一模一樣呀! 但我用3黃4白. ... 見到真係好冇手機嫁! <br /> 我好應同你之前講一日未脫模, 一日都唔知成功與否! (最近真係有咁既感覺..) <br /> 但我覺得可能係入爐前dun得大多次和大力所以有咁既結果! 點解咁講, 因為我尋日整左2個雪芳, 所有野一樣, 就只係冇dun得咁大力同多次! (之前,有時好大力同多次嫁! ) <br /> <br /> <br />[版主回覆08/14/2008 20:33:00]看來, 你也幾癡喎 <br /> 嗯, dun照計不太影響, 除非是材料中有一些重身的東西.......... <br /> <br /> 可能另有原因, 例如是蛋黃的打發, 和底火太高, 我會向這方向想.......不過, 我以前冇呢個問題喎, 點解? <br /> <br /> 算了, 玩了再算. <br /> <br /> <br />Candynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-87796560110118029432008-07-28T14:44:00.000+08:002008-07-28T14:44:00.000+08:00你好呀....我都係用咁多隻蛋就用番咁多蛋白o家,都無問題喎
[版主回覆07/29/2008 17:...你好呀....我都係用咁多隻蛋就用番咁多蛋白o家,都無問題喎<br />[版主回覆07/29/2008 17:56:00]Hi, Miss Chan Chan, I got another friend called Miss Chan Chan too. <br /> I just guess you are she but of course not. <br /> I can't understand why the cake with equal yolks and whites was failed. Will try more later.irisclyicnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40402689592465387062008-07-28T22:43:00.000+08:002008-07-28T22:43:00.000+08:00我最近做都是蛋黃蛋白相等,只是覺得丟掉太可惜了,做出來跟白多黃少沒兩樣。而麵粉呢,我在蛋黃打到淡黃色...我最近做都是蛋黃蛋白相等,只是覺得丟掉太可惜了,做出來跟白多黃少沒兩樣。而麵粉呢,我在蛋黃打到淡黃色後改用慢速用機攪拌的,這樣不會有攪不勻的情況,但出爐還是下塌,雖然立即倒扣,但還是往上縮呀?<br />[版主回覆08/14/2008 20:38:00]我都希望試用黃白相等的, 不用浪費了一個黃. <br /> <br /> 雪芳是一定收縮的, 正常呀, 只是如果膨脹太勁, 收縮也會太勁, 這是我想控制的.<br />老肥貓noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-21493524282822684342008-07-29T12:35:00.000+08:002008-07-29T12:35:00.000+08:00會唔會試下由爐溫入手.
我自已多數出問題都係水,油,爐溫
[版主回覆08/14/2008 20:...會唔會試下由爐溫入手. <br /> 我自已多數出問題都係水,油,爐溫<br />[版主回覆08/14/2008 20:42:00]係, 我都估要降低底火.........妳的朱雪好成功呀!!!<br />julinoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-21865726277344748932008-07-29T15:48:00.000+08:002008-07-29T15:48:00.000+08:00係唔係因為底火太勁導致蛋糕的底部收縮
不如下次試下將蛋糕放係中層焗丫~
[版主回覆08/14/2...係唔係因為底火太勁導致蛋糕的底部收縮 <br /> 不如下次試下將蛋糕放係中層焗丫~<br />[版主回覆08/14/2008 20:44:00]我都有同感, 我個爐好細, 放中層會頂頂呀! <br /> <br /> 我會棄用黑色焗盤.<br />莫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-56636541192621583612008-07-29T23:57:00.000+08:002008-07-29T23:57:00.000+08:00你真有研究精神
[版主回覆08/14/2008 20:51:00]一齊玩玩啦.
你真有研究精神<br />[版主回覆08/14/2008 20:51:00]一齊玩玩啦.<br />阿莉noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-43549001537143723162008-08-01T13:31:00.000+08:002008-08-01T13:31:00.000+08:00我都試過一次係咁,到E家都唔明,唯一解釋係我自已打發蛋白功力未到!
[版主回覆08/14/2...我都試過一次係咁,到E家都唔明,唯一解釋係我自已打發蛋白功力未到! <br /> <br />[版主回覆08/14/2008 21:17:00]妳的功夫, 也進步不少了. <br /> <br /> 我會再試的, 希望試出原因.<br />Fournoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-27238507017116853962008-08-04T12:35:00.000+08:002008-08-04T12:35:00.000+08:00看你這blog真得益不少,
我對"雪芳"都存在著很多的問題,
想知, 想...看你這blog真得益不少, <br /> 我對"雪芳"都存在著很多的問題, <br /> 想知, 想問, <br /> 現在找啱人選了.<br />[版主回覆08/14/2008 21:20:00]大家研究研究呀!EaterNotenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-76945404636565818102008-08-05T20:03:00.000+08:002008-08-05T20:03:00.000+08:00我開頭係整3白3黃, 之後做4白3黃, 個底都唔會咁, 我覺得4白好味D
[版主回覆08/14/20...我開頭係整3白3黃, 之後做4白3黃, 個底都唔會咁, 我覺得4白好味D<br />[版主回覆08/14/2008 21:24:00]4白3黃是正常的, 不過要處理一個蛋黃. <br /> 應該是4白好味d的.<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-53289981725260569372008-08-05T20:04:00.000+08:002008-08-05T20:04:00.000+08:00我同小圈子一樣都係係咁2打下D蛋黃, 阿SIR話打得耐會裂, 所以虎紋要打耐D
[版主回覆08/14...我同小圈子一樣都係係咁2打下D蛋黃, 阿SIR話打得耐會裂, 所以虎紋要打耐D<br />[版主回覆08/14/2008 21:25:00]好的, 收都, 我會用這方法了, 謝謝大家的意見, 我獲益不少了.<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-43042962767972408872008-08-16T22:12:00.000+08:002008-08-16T22:12:00.000+08:00Hi A-Moon, where did you get your tube pan from? ...Hi A-Moon, where did you get your tube pan from? I just happened to read the old messages on RTHK's DIY page and someone said she got hers from Citysuper. I've been using mine (bought from Twinsco / "Yi Tak Wai") years ago but the chiffons never turned out right... well it could be my poor skills and not necessarily the pan's problem... anyway grateful if you share with us where you got your mold :) oh and it's 7" correct? <br /> thank you thank you!Bnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40980578363168398312008-10-15T06:33:00.000+08:002008-10-15T06:33:00.000+08:00時常聽到D人整蛋糕要丟掉蛋黃實在太浪費,要處理一個蛋黃其實可以好簡單, 用來整咸蛋黃咪得囉
[版主回...時常聽到D人整蛋糕要丟掉蛋黃實在太浪費,要處理一個蛋黃其實可以好簡單, 用來整咸蛋黃咪得囉<br />[版主回覆10/15/2008 08:38:00]都是一個好提議, 不過咸蛋黃是要經過多日的曝曬........算了, 我懶呀<br />地球人noreply@blogger.com