tag:blogger.com,1999:blog-13229719393360855.post8472769076966060983..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 2010第一糕Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-13229719393360855.post-40245264447257494802010-01-02T19:04:00.000+08:002010-01-02T19:04:00.000+08:00請問你睇咗爐未呀 ?? 因我都好想換過大 d 既爐, 了結下我既完美戚風夢 !!
[版主回覆01/0...請問你睇咗爐未呀 ?? 因我都好想換過大 d 既爐, 了結下我既完美戚風夢 !!<br />[版主回覆01/02/2010 21:58:00]係咁意在上海街看過, 法國的Roller Grill, 但係一切都未落實呢, 包括度位, 放置的架子等, 都未考慮, 不過呢個係我所知比較適合我的中型家用爐呢.<br />Carolinenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-77536838752085458682010-01-02T19:28:00.000+08:002010-01-02T19:28:00.000+08:00"出爐後由1-2呎高處放手碰檯" ---- 好似唔使咁刻意架喎!
[版主回覆01..."出爐後由1-2呎高處放手碰檯" ---- 好似唔使咁刻意架喎!<br />[版主回覆01/02/2010 22:06:00]係啦, 其實我都係在網上看資料, 加上有上堂的朋友仔的印象, 我都係試下得唔得. <br /> <br /> http://ebake.dyn.dhs.org/Basics/DBQryDesc.asp?Name=%AD%E8%A5X%C4l%AA%BA%B3J%BF|%ADn%A4%A3%ADn%BAL%A4@%A4U%A1H <br /> <br /> 我越來越覺得關鍵其實係爐的熱量夠不夠在烘焙時迫出蛋糕的水汽呢!Maynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-9343046547312281802010-01-02T20:18:00.000+08:002010-01-02T20:18:00.000+08:00新年快樂﹗
上次都跟你的食譜整橙雪,我朋友屋企個爐無啦啦架起佐。攪到無乜底火。橙雪升到模邊乍﹗出...新年快樂﹗ <br /> 上次都跟你的食譜整橙雪,我朋友屋企個爐無啦啦架起佐。攪到無乜底火。橙雪升到模邊乍﹗出爐又OK喎﹗真係越簡單越大學問。今次又學到野。<br />[版主回覆01/02/2010 22:15:00]嗯, 咁妳的朋友係不凹一族了........我想請問呢, 妳朋友是用那個爐呢? 因為我想計劃今年換爐了. <br /> 係, 簡單而做得好, 係好難的, 每次去澳門, 我都會見到一些老店子的主人, 幾十年只做一味龍鬚糖, 或花生糖, 或金錢餅, 表面好似好單調, 但個中的功夫係好微妙的, 我呢, 一個星期一玩不到一次, 我都係傾向專心d...........間中玩下得意嘢就行了. <br /> Happy New Year!!<br />Angelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-67855215683414956062010-01-03T00:27:00.000+08:002010-01-03T00:27:00.000+08:00個橙味蛋糕色又好, 糕又鬆軟, 一流。
[版主回覆01/06/2010 07:38:00]呢個味道是...個橙味蛋糕色又好, 糕又鬆軟, 一流。<br />[版主回覆01/06/2010 07:38:00]呢個味道是我最喜歡的, 柑橘類的蛋糕是很香的呢!<br />SkyBluenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-19985090193680234242010-01-03T01:08:00.000+08:002010-01-03T01:08:00.000+08:00你真的好用心去研究和嘗試做每一個蛋糕. 真的要向你學習. Have fun with ba...你真的好用心去研究和嘗試做每一個蛋糕. 真的要向你學習. Have fun with baking. <br />[版主回覆01/06/2010 07:39:00]最主要係焗左d凹蛋糕, 迫我用心試驗.........其實我都好想一做就得咖.......:)<br />SkyBluenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-51309383962232765012010-01-03T03:44:00.000+08:002010-01-03T03:44:00.000+08:002010新希望, 我見個爐都ok吧. 很軟綿呀.
[版主回覆01/06/2010 07:37:00]...2010新希望, 我見個爐都ok吧. 很軟綿呀.<br />[版主回覆01/06/2010 07:37:00]如果繼續焗到不凹的雪芳蛋糕, 咁我又不用換爐了, 焗麵包(除了法包)或其他東西都ok, 用開有感情呢!<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-68282582912199607552010-01-03T13:44:00.000+08:002010-01-03T13:44:00.000+08:00HI,想呢你個模係幾多寸架!我都想跟你個MENU試吓~
[版主回覆01/04/2010 12:27:...HI,想呢你個模係幾多寸架!我都想跟你個MENU試吓~<br />[版主回覆01/04/2010 12:27:00]我呢個係17cm模呢!<br />肥貓noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-38441019758442268702010-01-03T15:17:00.000+08:002010-01-03T15:17:00.000+08:00Mr. Chiffon researcher! Happy 2010!
[版主回覆01/04/201...Mr. Chiffon researcher! Happy 2010!<br />[版主回覆01/04/2010 12:27:00]Happy New Year!!!<br />Fatgarfield 肥加菲noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-88458046869517568132010-01-03T17:13:00.000+08:002010-01-03T17:13:00.000+08:00Happy 2010 ~~ 戚風癡!!
[版主回覆01/04/2010 12:27:00]Happy...Happy 2010 ~~ 戚風癡!!<br />[版主回覆01/04/2010 12:27:00]Happy New Year, I 真係癡了.:)<br />C Channoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-78181129463909988142010-01-03T17:55:00.000+08:002010-01-03T17:55:00.000+08:00打蛋白吾係室溫最好咩????
[版主回覆01/04/2010 12:29:00]有d書說冰凍, 但係...打蛋白吾係室溫最好咩????<br />[版主回覆01/04/2010 12:29:00]有d書說冰凍, 但係我冷打的蛋糕衰晒!!! <br /> <br /> 暖打反而好好.........不過又要睇吓不同的爐子.<br />Tastebugnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-53202534002596592162010-01-03T21:37:00.000+08:002010-01-03T21:37:00.000+08:00原來粉漿溫度都有影响!! 我上兩星期用 9"無煙囪的模焗朱古力雪芳都爆得好勁, 個底凹咗,...原來粉漿溫度都有影响!! 我上兩星期用 9"無煙囪的模焗朱古力雪芳都爆得好勁, 個底凹咗, 之前夏天時用 8" 無煙囪模焗同一個食譜係好 perfect 的, 唔知係模 size 定係氣溫影响呢?!<br />[版主回覆01/04/2010 12:30:00]今次發覺冷暖分別很大, 暖的效果好好呢!Moominnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-68829535522111045602010-01-03T22:34:00.000+08:002010-01-03T22:34:00.000+08:00一天連做3個 ?
[版主回覆01/04/2010 12:31:00]係兩天, 其中兩個凹了........一天連做3個 ?<br />[版主回覆01/04/2010 12:31:00]係兩天, 其中兩個凹了.......<br />wai yingnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-15590482597133451332010-01-04T21:32:00.000+08:002010-01-04T21:32:00.000+08:00雪芳嘅謎團終於解開喇.
[版主回覆01/04/2010 22:39:00]又爐溫, 又底火, 又打蛋...雪芳嘅謎團終於解開喇.<br />[版主回覆01/04/2010 22:39:00]又爐溫, 又底火, 又打蛋白軟定硬, 又拌的手法........不過今次效果好明顯, 希望真係最後一次試驗啦!<br />rity - ycnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-17801728880287629752010-01-05T13:48:00.000+08:002010-01-05T13:48:00.000+08:00等我有時間都試吓做先得!
[版主回覆01/05/2010 14:49:00]連秤料連焗, 1小時便可...等我有時間都試吓做先得!<br />[版主回覆01/05/2010 14:49:00]連秤料連焗, 1小時便可以了.<br />PIK SHANnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-53108398557600299702010-01-05T23:01:00.000+08:002010-01-05T23:01:00.000+08:00請問你朋友送既橙皮刨係邊度買ga???
好似好好用咁!!!
[版主回覆01/06/2010 07...請問你朋友送既橙皮刨係邊度買ga??? <br /> 好似好好用咁!!!<br />[版主回覆01/06/2010 07:30:00]在加拿大買的, 我也不知呢.<br />mignonnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40188209953703023582010-01-06T12:48:00.000+08:002010-01-06T12:48:00.000+08:00hi... 你好 ... 你真係好有研究喎... 我想問我最近做戚風... 個底都會實左 ... 係...hi... 你好 ... 你真係好有研究喎... 我想問我最近做戚風... 個底都會實左 ... 係乜野原因呢 ??? tq<br />[版主回覆01/06/2010 22:35:00]係近模的底? 我估都係麵漿沉了吧. <br /> <br /> 原因有好多呀, 因看不到實物 <br /> 1. 蛋白或蛋黃打得不夠充分 <br /> 2. 焗得未夠透(溫度或時間不夠) <br /> 3. 如果一切正常, 最大的原因就是.......麵漿太冷, 座熱水打啦!<br />CYcheungnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-88439237479229310602010-01-06T23:29:00.000+08:002010-01-06T23:29:00.000+08:00haha .. tq u ar ... 我會逐樣再試下..... 試完比你睇下再比D意見我丫.......haha .. tq u ar ... 我會逐樣再試下..... 試完比你睇下再比D意見我丫..... <br /> <br />[版主回覆01/07/2010 07:27:00]好的好的, 試吓啦 <br /> <br />CYcheungnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-2360275650147334772010-01-07T12:59:00.000+08:002010-01-07T12:59:00.000+08:00 你果然係易凹一族!我呢個烘焙 BB 班學生,無論用大模定細模,都好少凹喎,我真係都好... 你果然係易凹一族!我呢個烘焙 BB 班學生,無論用大模定細模,都好少凹喎,我真係都好想知道原因呢!當係跟你學 嘢都 好。 加油,繼續努力!<br />[版主回覆01/07/2010 14:10:00]係, 我估不到做得最多, 最耐, 同最拿手的橙雪都凹, 咁應該唔係手勢或材料, 而係個爐同氣溫, 先控制溫度先, 希望已經解決問題啦!<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-79941829004081853052010-01-08T16:49:00.000+08:002010-01-08T16:49:00.000+08:00 咁你快 啲換 過個爐啦,整失敗 咗時,又浪費食材,自己又唔開心!
[版主回覆01/0... 咁你快 啲換 過個爐啦,整失敗 咗時,又浪費食材,自己又唔開心!<br />[版主回覆01/08/2010 21:23:00]都有呢個計劃, 不過要先實現另一個先. <br /> <br /> 失敗呢, 我又不會不開心, 只係又要試試試, 不過也好, 大部份的雪芳知識都係由失敗中得到的. 其實人生都係咁, 每一日都要面對好多錯誤, 平常事.<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-35144964039093745742010-01-08T22:39:00.000+08:002010-01-08T22:39:00.000+08:00 " 不過要先實現另一個先 " 有新玩具或新攪作?... " 不過要先實現另一個先 " 有新玩具或新攪作?<br />[版主回覆01/10/2010 20:01:00]開左估了Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-65429900256504454172010-01-17T20:45:00.000+08:002010-01-17T20:45:00.000+08:00Amoon兄你的暖蛋漿方法真係好work, 我從未試過啲戚風蛋糕咁幼滑吖. 謝謝你的分享
[版主回覆...Amoon兄你的暖蛋漿方法真係好work, 我從未試過啲戚風蛋糕咁幼滑吖. 謝謝你的分享<br />[版主回覆01/17/2010 21:24:00]實在太好了, 我都希望大家試吓, 告訴我效果. <br /> 祝大家次次都安安樂樂有蛋糕吃!<br />Gloomy Bearnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-9542721729049408802010-02-27T09:08:00.000+08:002010-02-27T09:08:00.000+08:00真的以為蛋白一定要坐冰水打先好打,原來坐暖水都得咩,要留意啲乜架?
[版主回覆02/27/2010 ...真的以為蛋白一定要坐冰水打先好打,原來坐暖水都得咩,要留意啲乜架?<br />[版主回覆02/27/2010 21:42:00]我剛衰了......就係冇座住熱水打蛋白. <br /> <br /> 暖打蛋白, 是適合發得好勁或者易凹的雪芳 ,, 它可令雪芳脹得不那麼厲害, 也不會凹得那麼利害. <br /> <br /> 如果本身脹得不勁的雪芳, 就適合用冷的蛋白.<br />MOONmoon 如月noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-90133384919080856862010-02-27T21:56:00.000+08:002010-02-27T21:56:00.000+08:00我祇係怕打唔起啲蛋白啫,本來有啲班蘭葉係度,想做班蘭戚風,但聽日又想玩兩樣新嘢 係咪好多心呢
[版主...我祇係怕打唔起啲蛋白啫,本來有啲班蘭葉係度,想做班蘭戚風,但聽日又想玩兩樣新嘢 係咪好多心呢<br />[版主回覆02/27/2010 22:23:00]蛋白, 係一定打得起的, 最大的敵人, 反而係爆得太勁, 試多幾樣啦! 咪像我, 只係雪芳.<br />MOONmoon 如月noreply@blogger.com