tag:blogger.com,1999:blog-13229719393360855.post3947469604842878491..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 桂咲似雪 花落猶芳Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-13229719393360855.post-1641803870034958272007-01-28T22:56:00.000+08:002007-01-28T22:56:00.000+08:00嘩~~~好香桂花味呀!~~~又一新口味~~~桂芳~!moon 哥萬歲!!!
嘩~~~好香桂花味呀!~~~又一新口味~~~桂芳~!moon 哥萬歲!!!<br />小肥糖noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-51686871638140158572007-01-29T06:15:00.000+08:002007-01-29T06:15:00.000+08:00Such a fluffy chiffon cake! So many little holes i...Such a fluffy chiffon cake! So many little holes inside! Ahhhh.... will my next chiffon look like this? Thanks for the detailed photographs!<br />Fatgarfield 肥加菲noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-38070944889164175802007-01-29T15:01:00.000+08:002007-01-29T15:01:00.000+08:00我分了裸麥包,它成了我今天的早點,桂芳就留待自己整。
我分了裸麥包,它成了我今天的早點,桂芳就留待自己整。<br />小三noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-81864182527822983422007-01-29T17:54:00.000+08:002007-01-29T17:54:00.000+08:00好想食啊~~ 我都有樽桂花醬, 可以整呢個喇~
好想食啊~~ 我都有樽桂花醬, 可以整呢個喇~<br />Vanlilynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-37883553028266570472007-01-29T19:36:00.000+08:002007-01-29T19:36:00.000+08:00嘩﹗我想未到五月已經桂花花香處處﹗正呀﹗
嘩﹗我想未到五月已經桂花花香處處﹗正呀﹗<br />Angelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-11133415887855611332007-01-29T21:16:00.000+08:002007-01-29T21:16:00.000+08:00Candy,別來安好嗎? 這只是貪玩妙想天開的玩意呢! 雪芳蛋糕真是好好玩.我仍是獨沽一味喜歡雪芳蛋...Candy,別來安好嗎? 這只是貪玩妙想天開的玩意呢! 雪芳蛋糕真是好好玩.我仍是獨沽一味喜歡雪芳蛋糕:p<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-85236555115365019752007-01-29T21:19:00.000+08:002007-01-29T21:19:00.000+08:00Fatgarfield, surely you can. Moon can bake, so can...Fatgarfield, surely you can. Moon can bake, so can you ! You will be addicted by the fluffy cake.<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-35158020439421112742007-01-29T21:24:00.000+08:002007-01-29T21:24:00.000+08:00小三, 裸麥包好味呀,我今天放工,扯了一小片,放在口中嚼,那種咬口和麥香真是 呀,叮一叮會軟很多,今...小三, 裸麥包好味呀,我今天放工,扯了一小片,放在口中嚼,那種咬口和麥香真是 呀,叮一叮會軟很多,今天早餐也是這樣吃,塗少許蜜糖,正!<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-26328706461978445092007-01-29T21:45:00.000+08:002007-01-29T21:45:00.000+08:00Vanlily,妳來喇! 快試吓啦,一起玩啦!
Vanlily,妳來喇! 快試吓啦,一起玩啦!<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-2862714852014331042007-01-29T21:51:00.000+08:002007-01-29T21:51:00.000+08:00 Angel, 想做桂芳的日子,就是桂花飄香的季節啦!.....記起我祖屋後園也有一棵老桂樹,已不知... Angel, 想做桂芳的日子,就是桂花飄香的季節啦!.....記起我祖屋後園也有一棵老桂樹,已不知她會不會開花了.<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-14080688022640039282007-03-09T00:05:00.000+08:002007-03-09T00:05:00.000+08:00請問我用的是迷你chiffon 模, 得11cm, 如何的份量才做到您這么好的cake呢? 麻煩您唔...請問我用的是迷你chiffon 模, 得11cm, 如何的份量才做到您這么好的cake呢? 麻煩您唔好意思.<br />阿紫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-8905733876293230182007-03-10T10:49:00.000+08:002007-03-10T10:49:00.000+08:00Purple_purple , 我是用17cm模,根據計算 , 17的3次方 : 11的3次方 = ...Purple_purple , 我是用17cm模,根據計算 , 17的3次方 : 11的3次方 = 3.67 : 1 所以用量大約是1/3左右,但這麼少的量是極難打發和folding的,我提議不如做全量,做幾個小 paper cups吧, 每個份量小的話,普通紙模也可以呀. <br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-12536688664733612752007-03-10T18:57:00.000+08:002007-03-10T18:57:00.000+08:00唔該晒a moon! 係bor, 可以入落d細杯仔到焗, 我無諗到tim!
唔該晒a moon! 係bor, 可以入落d細杯仔到焗, 我無諗到tim!<br />阿紫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-84269121533173496722007-03-11T22:10:00.000+08:002007-03-11T22:10:00.000+08:00好呀,purple_purple,試吓啦,試好告訴我.
好呀,purple_purple,試吓啦,試好告訴我.<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-46820195698752583812007-05-02T19:25:00.000+08:002007-05-02T19:25:00.000+08:00圖1中打發左既 蛋白好靚呀。 我打出黎都唔係咁既 下次我影底佢,你再指出我既錯處,好嗎? btw...圖1中打發左既 蛋白好靚呀。 我打出黎都唔係咁既 下次我影底佢,你再指出我既錯處,好嗎? btw, 整Chiffon 係咪有時都有分硬性同軟性發泡架?<br />Sandynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-54025526346680364932007-05-03T22:37:00.000+08:002007-05-03T22:37:00.000+08:00RAIN, 好丫, 一起研究丫. 軟性發泡(挑起的蛋白濕濕軟軟的), 硬性發泡(挑起的蛋白可挺身起尖...RAIN, 好丫, 一起研究丫. 軟性發泡(挑起的蛋白濕濕軟軟的), 硬性發泡(挑起的蛋白可挺身起尖的).....也是一些名詞呢 打蛋白, 先是粗泡 -> 軟性發泡 -> 硬性發泡 -> 企身 ->幼滑 -> 過度, 我通常把蛋白打至幼滑呢!A moonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-12293070202875009182009-03-18T13:15:00.000+08:002009-03-18T13:15:00.000+08:00失敗個案求救 (相片upload在我的blog : http://hk.myblog.yahoo...失敗個案求救 (相片upload在我的blog : http://hk.myblog.yahoo.com/wendycatcat 昨夜跟你整chiffon,真係唔升高,升得少少,出爐倒扣放涼,結果都係縮翻少!個面又濕笠笠,唔似紙包蛋糕咁乾身,手指一high就痴甩晒個面了,十分笠!不過質地仍然鬆軟,濕濕的,味也好,只差高度= =,同埋無左個靚面賣相.....但我次次都係咁,完全唔知點解?!?! 蛋白打到同相一樣啦已經,不過蛋白 4個都打唔到相中咁大盤,好似成6個蛋份量咁樣. 要拌勻入蛋黃糊好難,唔知點為之ok唔ok,一拌入去硬蛋白變碎屑咁一大舊,要撈到點狀況為之拌勻?蛋白成左一大舊,要拌到隔離張相咁勻,即唔見晒一舊舊,即係打散晒囉? 你個chiffon 個面就好乾身唔會笠痴痴? 1. 蛋黃,1/3桂花糖,桂花乾,油,座暖水打至杰身和淺色,再加入水打勻 我再加入水打勻,之後變得好烯了 >_< 2.同埋我個爐26L, 唔知照用160正不正確,要加或減嗎?時間怎樣?<br />[版主回覆03/18/2009 16:50:00]我去看了呢, 的確是升得不太高, 嗯, 不過妳是用spring form mould, 和麵漿比較淺, 所以不能一概而論, 爆得恰好便ok了. <br /> <br /> 蛋糕面濕呢, 這情況我間中會試的, 主要原因有兩個. 1 . 蛋白打得不夠企身, 焗的階段化水 . 2. 爐溫不夠, 麵漿未set好. <br /> <br /> 嗯, 蛋糕焗好後, 個面由金啡至焦啡啦, 我見妳的糕面和糕邊只是just make..........哎, 經我實驗後, 我發現180度是比較好的呢, 而且每個爐都不一樣, 可試試較高溫. <br /> <br /> 但白一舊舊, 是不正常的, 有兩個原因....1. 打得太久太勁, over了, 2. 打好的蛋白放得太久, 變硬了. 可試試每次打完後, 停了機, 用打蛋叉拌幾吓, 令馬令變得柔軟, 才fold入, 打好不要放太久呢! <br /> <br /> 練熟的話, 無論多企身的蛋白霜, 1分鐘多d就可以拌勻了.試試 <br /> http://hk.myblog.yahoo.com/amoon-littleworld/article?mid=16771wendycatcatnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-79452668546776652382010-07-07T13:47:00.000+08:002010-07-07T13:47:00.000+08:00我跟你的食譜做了一個桂花雪芳, 得閒過來指教吓啦!
我跟你的食譜做了一個桂花雪芳, 得閒過來指教吓啦!<br />jellybeannoreply@blogger.com