tag:blogger.com,1999:blog-13229719393360855.post5013387439765749474..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: "超Q潤";的平反 - 焦糖雪芳Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-13229719393360855.post-12935422609914089432008-04-19T16:31:00.000+08:002008-04-19T16:31:00.000+08:00未食過焦糖味雪芳喎, 下次試吓先~
[版主回覆04/20/2008 15:33:00]好呀好呀, 不...未食過焦糖味雪芳喎, 下次試吓先~<br />[版主回覆04/20/2008 15:33:00]好呀好呀, 不過焦糖味不出, 被蛋味蓋了. 變了另一種味....(看小三的回應)<br />王木木noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-28476217270224367592008-04-19T18:34:00.000+08:002008-04-19T18:34:00.000+08:00雖然很想試, 但拔了牙的我, 真的沒胃口了~"~
[版主回覆04/20/2008 15:3...雖然很想試, 但拔了牙的我, 真的沒胃口了~"~<br />[版主回覆04/20/2008 15:35:00]保重呀, 會很快冇事了. <br /> 之後又會雨過天晴呢!Karrienoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-85989795164496167302008-04-19T18:35:00.000+08:002008-04-19T18:35:00.000+08:00話左一齊實驗, 我仲未郁手添... 等我快d忙完公司野, 同埋個天然酵母bb, 就試下先!!
[版主...話左一齊實驗, 我仲未郁手添... 等我快d忙完公司野, 同埋個天然酵母bb, 就試下先!!<br />[版主回覆04/20/2008 15:35:00]糕無前後, 達者為先呀! 到時叫我去看啦!<br />豬小姐noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-19744324403496220292008-04-19T20:47:00.000+08:002008-04-19T20:47:00.000+08:00我都好喜歡焦糖﹗手上有一本曾美子的雪芳食譜,有焦糖的,等我找天來試試﹗
[版主回覆04/20/200...我都好喜歡焦糖﹗手上有一本曾美子的雪芳食譜,有焦糖的,等我找天來試試﹗<br />[版主回覆04/20/2008 15:37:00]咦? 我有曾美子的"雪芳蛋糕"呀, 不過沒見到焦糖雪芳呢! 所以只好亂來.Sharonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-67890202086643190042008-04-19T21:24:00.000+08:002008-04-19T21:24:00.000+08:00好野。。做得很好。。我跟住你行過的腳印就得了。。。TQ
[版主回覆04/20/2008 15:38:...好野。。做得很好。。我跟住你行過的腳印就得了。。。TQ<br />[版主回覆04/20/2008 15:38:00]我的腳印, 有d踩水氹, 有d在浮沙, 你要小心呀!<br />LiChownoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-76274908364289228482008-04-19T21:33:00.000+08:002008-04-19T21:33:00.000+08:00焦糖味我愛佢thanks for your sharing, 仲可以整Swiss Roll also...焦糖味我愛佢thanks for your sharing, 仲可以整Swiss Roll also Good ar<br />[版主回覆04/20/2008 15:46:00]雪芳蛋糕底的swiss roll? 我都想試呀, 雪芳蛋糕很彈性, 做roll應該不錯, 不過不要超Q潤, 承托力不夠吧.<br />modonoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-18770806792143805252008-04-19T21:59:00.000+08:002008-04-19T21:59:00.000+08:00moon兄!我諗phlee知道之後,一定開心到暈呀!
[版主回覆04/20/2008 15:50:0...moon兄!我諗phlee知道之後,一定開心到暈呀!<br />[版主回覆04/20/2008 15:50:00]hehe, 我希望ph不會嚇到暈<br />CRnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-89191658345327865132008-04-20T00:12:00.000+08:002008-04-20T00:12:00.000+08:00我都練習緊整雪芳呀!
真係要向你偷師啦!
[版主回覆04/20/2008 16:21:00]好呀...我都練習緊整雪芳呀! <br /> 真係要向你偷師啦!<br />[版主回覆04/20/2008 16:21:00]好呀好呀, 加入雪芳一族啦! <br /> 不要客氣, 我比妳早了兩年入了族.....那時, 可是初生之犢呢, 碰了不小難忘經歷.<br />cnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-27736334438562057492008-04-20T00:28:00.000+08:002008-04-20T00:28:00.000+08:00老友老友, , 好快手啊!!, 等我這個獨眼龍今日試吓先!!
[版主回覆04/20/2008 16:...老友老友, , 好快手啊!!, 等我這個獨眼龍今日試吓先!!<br />[版主回覆04/20/2008 16:22:00]hehe, 報告, 蛋糕是成功, 但不是太焦糖味, 妳會試嗎? <br /> <br /> 吓, 妳點呀, 獨眼龍.......保重呀!<br />PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40669282486590260702008-04-20T01:13:00.000+08:002008-04-20T01:13:00.000+08:00嘩,真係好軟熟哦~~
[版主回覆04/20/2008 16:36:00]係呀, 幾軟, 不過不是太焦...嘩,真係好軟熟哦~~<br />[版主回覆04/20/2008 16:36:00]係呀, 幾軟, 不過不是太焦糖味lor<br />Cherry Poonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-36831766008889984292008-04-20T01:49:00.000+08:002008-04-20T01:49:00.000+08:00好味道,有嫁女(餅)的味道,如果將杏仁改為橙皮茸或檸檬茸,不知會否完全改觀,謝謝你們,給我一個五星級...好味道,有嫁女(餅)的味道,如果將杏仁改為橙皮茸或檸檬茸,不知會否完全改觀,謝謝你們,給我一個五星級的又食又拎的一夜~~~<br />[版主回覆04/20/2008 16:39:00]冇錯, 唔夠焦糖味, 但卻又中式雞蛋糕味, 好奇. 我都想過呀, 但橙檸可能連僅餘的焦糖味也蓋了, 可以以牛油代植物油呢, 焦糖和牛油夾d. <br /> <br /> 5星級.......? 冇丫, 那裡只有花, 月和星<br />小三noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-66420882508263245422008-04-20T09:41:00.000+08:002008-04-20T09:41:00.000+08:00呢個質地好似同你平時做的很不同, 平時係乾身一些, 組織看上去好整齊好鬆. 呢個好棉好細緻咁, 好似...呢個質地好似同你平時做的很不同, 平時係乾身一些, 組織看上去好整齊好鬆. 呢個好棉好細緻咁, 好似卷蛋, 實情又係咪呢?<br />[版主回覆04/20/2008 16:42:00]係呀, 呢個係"超Q潤"嘛, 很軟撻撻的, 都係平時的均衡d, 也一樣好鬆但有點質感呢!阿紫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-83285698581510753552008-04-20T16:57:00.000+08:002008-04-20T16:57:00.000+08:00恭喜你吖,终于成功了
[版主回覆04/21/2008 19:53:00]我都好好奇呀, 究竟超Q潤行...恭喜你吖,终于成功了<br />[版主回覆04/21/2008 19:53:00]我都好好奇呀, 究竟超Q潤行不行........都算過得去啦, 就算不太成功, 也學了一些心得, 做雪芳蛋糕又掌握多一點了.<br />Chennoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-25378567781653695732008-04-21T10:16:00.000+08:002008-04-21T10:16:00.000+08:00好久沒吃moon哥的代表作,焦糖味太多會苦,太小唔夠味,不過雪芳質感彈彈好好味啊!
[版主回覆04/...好久沒吃moon哥的代表作,焦糖味太多會苦,太小唔夠味,不過雪芳質感彈彈好好味啊!<br />[版主回覆04/21/2008 19:55:00]hehe, 焦糖雪芳蛋糕只是我的玩玩之作, 我也覺得焦糖味不夠, 可惜雪芳蛋糕加味是有限制的.......質感就ok啦, 超Q潤呀!<br />Donaldnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-6260626729544465192008-04-21T12:15:00.000+08:002008-04-21T12:15:00.000+08:00睇完你整我又好想整阿
[版主回覆04/21/2008 19:55:00]快試試啦, 看看可否多下點焦...睇完你整我又好想整阿<br />[版主回覆04/21/2008 19:55:00]快試試啦, 看看可否多下點焦糖啦, 我的不夠味呀!<br />kiki 烘焙誌noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-69945772631782556402008-06-05T16:14:00.000+08:002008-06-05T16:14:00.000+08:00想請問
1. "超Q潤" & "軟Q" 係咩意...想請問 <br /> 1. "超Q潤" & "軟Q" 係咩意思﹖﹗ <br /> 2. 有冇試過成功放入有水份o既水果粒一齊焗起﹖﹗ <br /> 3. 覺唔覺焦糖戚風同平常standard 戚風冇分別﹖﹗(因為其實都係糖...) <br /> THANKS~~<br />[版主回覆06/05/2008 20:29:00]歡迎妳成為寂風一族: <br /> 1. Q是台灣語, 我想, 是"軟熟"的意思 <br /> 2. 有水份的水果, 是不行的呀! 焗了, 會穿孔孔的呢, 而且很多水果, 就算打溶了, 加到蛋糕中焗了, 也是不好味的. <br /> 3. 係呀, 我都係呀, 因為始終可以加入戚風的, 就只有40-50g焦糖液, 所以沒什麼味道呢!pangnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-25018440770225679702008-06-05T22:06:00.000+08:002008-06-05T22:06:00.000+08:00咁你講o既 "超Q潤" & "軟Q" 其實有咩分別﹖...咁你講o既 "超Q潤" & "軟Q" 其實有咩分別﹖﹗ <br /> 我就係發現會有大孔孔啦~~ 可能只有藍莓可以~~<br />[版主回覆06/06/2008 08:05:00]我都不太清楚了. <br /> <br /> 水果如想加入蛋糕, 要徹底打溶和混合的.pangnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-22152042567581697382008-06-06T09:53:00.000+08:002008-06-06T09:53:00.000+08:00我見過有 blogger 放到藍莓駕﹗
我見過有 blogger 放到藍莓駕﹗<br />pangnoreply@blogger.com