tag:blogger.com,1999:blog-13229719393360855.post741248168685285996..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 挑戰極酸 - 檸檬汁雪芳Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-13229719393360855.post-502983828123401332010-05-01T07:29:00.000+08:002010-05-01T07:29:00.000+08:00酸性的化學反應? 味道如何呀?
[版主回覆05/01/2010 09:41:00]酸的麵糊弱一點, ...酸性的化學反應? 味道如何呀?<br />[版主回覆05/01/2010 09:41:00]酸的麵糊弱一點, 蛋糕冇乜彈性, 好軟, 酸酸的, 另一種風味呀!<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-67054612085647615982010-05-01T09:55:00.000+08:002010-05-01T09:55:00.000+08:00真係回縮得好勁 bor,不如試下再焗耐 d …等佢係個爐縮左先都有機會得 bor!
[版主回覆05/...真係回縮得好勁 bor,不如試下再焗耐 d …等佢係個爐縮左先都有機會得 bor!<br />[版主回覆05/02/2010 00:06:00]我都係咁想呀, 下次用position4試吓, 不過呢個酸雪芳都係用來試下爐, 好少咁整酸蛋糕, 除左愛瑗柚子雪芳.<br />廚房男noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-20298199641238345822010-05-01T11:15:00.000+08:002010-05-01T11:15:00.000+08:00我係雪芳新手, 唔知點解有時個糕 面係成個升起???? 同埋你個新爐上火係石英管真係好正呀~~ 好似...我係雪芳新手, 唔知點解有時個糕 面係成個升起???? 同埋你個新爐上火係石英管真係好正呀~~ 好似我呢D冇耐性既人就最arm~~<br />[版主回覆05/02/2010 00:09:00]糕面成個升起, 我都有呢個情況, 我都唔係好肯定原因, 大致係, 麵糊太滿........麵糊份太多.......麵糊升得太快, 不過又唔一定出事, 也可以成功呢. <br /> <br /> 石英管好勁呀, 不過焗東西, 不是快就好呢, 有時要急, 有d要慢.<br />Kathynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-33787499461628205832010-05-01T19:11:00.000+08:002010-05-01T19:11:00.000+08:00請問做雪芳唔用戚風模得唔得? 我唔想隻蛋糕中間有個洞, 它的煙囪除攀爬作用外, 會不會幫助傳熱? ...請問做雪芳唔用戚風模得唔得? 我唔想隻蛋糕中間有個洞, 它的煙囪除攀爬作用外, 會不會幫助傳熱? 我用的是不鏽鋼兜, D蛋糕永遠在中間拱起, 不會沿邊爬上, 只在中央形成一座山, 一出爐就漸漸變成平原, 請問D蛋糕是不是只爬鋁模,唔鍾意爬鋼兜架?<br />[版主回覆05/02/2010 00:29:00]圓模都ok的, 中筒模是雪芳的標準模, 因為它收縮好勁, 中筒可以幫到少少...... <br /> <br /> 中間拱起係正常的, 好多時仲會裂開, 我以前都係咁咖, 我現在好少用圓模, 冇乜留意了.<br />jellybeannoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-32107692671226742142010-05-02T13:15:00.000+08:002010-05-02T13:15:00.000+08:00加油! 加油!
[版主回覆05/02/2010 14:08:00]30g植物油.......夠了.....加油! 加油!<br />[版主回覆05/02/2010 14:08:00]30g植物油.......夠了.......haha說笑 <br /> <br /> ......謝謝.<br />PIK SHANnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-62435092966250836482010-05-02T22:52:00.000+08:002010-05-02T22:52:00.000+08:00檸檬汁要唔要煮下先加入麵糊中?我睇書話如果用水果或果汁最好煮下,蛋白就冇咁易消泡.
[版主回覆05/...檸檬汁要唔要煮下先加入麵糊中?我睇書話如果用水果或果汁最好煮下,蛋白就冇咁易消泡.<br />[版主回覆05/03/2010 12:02:00]照計唔駛煮的呢.........<br />Shukyin twinnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-52663462786315595492010-05-02T23:07:00.000+08:002010-05-02T23:07:00.000+08:00A Moon,
有冇試過以下的脫模方法??
http://hk.video.yahoo.co...A Moon, <br /> 有冇試過以下的脫模方法?? <br /> http://hk.video.yahoo.com/video/video.html?id=489807 <br /> 我試過好有滿足感呢?<br />[版主回覆05/03/2010 12:04:00]有呀, 我一直都係用呢個方法脫模, 但係呢個爐令d皮黐得好緊, 徒手好易爛呢!<br />二二noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-8847043863182513882010-05-03T00:01:00.000+08:002010-05-03T00:01:00.000+08:00我D雪芳蛋糕好多都縮得好似你呢個蛋糕咁,乜味道都係咁,唔知係咪我個焗爐唔多掂呢?我個焗爐只係好平嘅忠...我D雪芳蛋糕好多都縮得好似你呢個蛋糕咁,乜味道都係咁,唔知係咪我個焗爐唔多掂呢?我個焗爐只係好平嘅忠臣牌,我通常用180C焗40分鐘. <br /> 所以我都想換過個爐,但係你呢個太貴.<br />[版主回覆05/03/2010 12:05:00]如果縮得勁, 多數係火力不夠, 我以前那個爐, 仲會凹陷添呀. <br /> <br /> 可考慮買delonghi丫, 比較ok又不太貴.<br />老吉noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-61090190432109359412010-05-04T17:25:00.000+08:002010-05-04T17:25:00.000+08:00我之前整朱朱就係咁拉, 糕面有一層厚厚的。原來係縮左 !!
[版主回覆05/04/2010 21:3...我之前整朱朱就係咁拉, 糕面有一層厚厚的。原來係縮左 !!<br />[版主回覆05/04/2010 21:32:00]朱雪是很易凹的, 用暖的蛋黃漿啦, 效果好好呢!<br />Emilynoreply@blogger.com