Hi, i am a beginner and have tried to make a chiffon cake. my cake turned out to be too moist. i tried again with higher temperature 180c and the situation improved but till too moist. Is this related to the temperature or something else? thanks if you could give some advice. mm [版主回覆09/01/2009 16:33:00]蛋白打發度有影響, 要多多練習才可掌握 另外, 你是否沒有倒扣一晚!
呢本書我都想買嫁...
回覆刪除[版主回覆03/23/2009 23:40:00]買啦! 你.......值得擁有!
Truely thanks for your sharing......You are so,so,so nice. .........This is for you!!
回覆刪除[版主回覆03/23/2009 23:40:00](Empty)
呢本書我都有買! 覺得好好用!
回覆刪除[版主回覆03/23/2009 23:39:00]係呀! 只要掌握了基本份量, 熟悉了, 做多了, 就可以變化出好多口味勒!
買咗呢本書, 跟它做了好幾次才成功! 好喜歡這超Q潤的質感! 輕身, 軟滑, 放上三幾天, 都依然鬆軟好吃!
回覆刪除[版主回覆03/23/2009 23:27:00]放上三幾天, 都依然鬆軟好吃! <--- 超讚同!! 我就係被佢呢個魔力吸引!
啊,原來係咁! 我有次唔記得打蛋白時落糖,唯有係蛋黄入面攪溶哂d糖但係最後焗起效果好似無乜分別.... 我一直都係將蛋白打到好企身,睇完A Moon嗰面同你呢個post我下次一定要試吓唔好打到咁硬睇吓會唔會真係升得勁d至得!
回覆刪除[版主回覆03/23/2009 23:26:00]仲有呀, 要打好蛋黃後, 先好打蛋白, 否則蛋白霜放一分鐘就會出水, 氣泡就會消勒!
原來係咁...呢本書真係吾錯喎
回覆刪除[版主回覆03/23/2009 23:24:00]呢本書我當佢係寶架!
哈哈, 妳將超Q潤拍了出來, 有些說得很對, 但蛋糕凹陷方面, 我就是把爐溫逐次調低些, 蛋凹陷的情況不跌反升........可能我的爐子的特性做不都超Q潤啦, 但我的普通雪芳蛋糕都好潤的, 不凹陷就好了....
回覆刪除[版主回覆03/24/2009 10:00:00]最緊要合口味就ok!
如果第二天先品嚐係最好味就最好不過
回覆刪除夜晚做完 ~ 第二日拎返公司食就very good啦
[版主回覆03/24/2009 09:59:00]放入雪櫃, 兩三天, 一樣咁好吃, 100% 保證!
係呀係呀,我一直都係先打蛋黄再打蛋白但係有次打完蛋白突然有事要停30分鐘,d蛋白"謝"哂,我重諗呢次衰哂但係因為唔想唗哂d嘢所以硬住頭皮試吓再打吓d蛋白,諗住實救唔番,點知又打得番起dd喎,最後焗起都唔差添,戚風有時真係好神奇!
回覆刪除我又係買左呢本書呀! 而且又好鍾意佢d q & a, 仲有d插圖都好鬼cute。最重要係跟佢d食譜整的蛋糕真係好好食啊!
回覆刪除[版主回覆03/25/2009 13:20:00]係呀, 佢d插圖好鬼得意!
多謝你圖文並茂的分享, 爐溫要掌握得好吾易啊!! 我都係........過來食你的好了
回覆刪除[版主回覆03/25/2009 13:20:00]放個焗爐溫度計入去就ok啦! 幾十蚊有個勒!
hi, 你好, 係 blog 友為食妹介紹我黎睇你教整雪芳蛋糕既資料架, 真係好有用, 唔該晒呀! 不過我仲未整得好好, 要再練習吓!
回覆刪除你呢本書真係好有用, d資料好詳盡, 多謝你既分享呀~~~
回覆刪除我都想買，曾叫馬健記訂，但他沒有向這出版商聯繫的習慣，也買不到。
回覆刪除謝謝你的分享。暫未有BLOG，也不能分享我的旦糕。有些人會用cream of tartar來打旦白。你有沒有試過？似乎D旦白會企身些，和白淨D。究竟有好定冇好呢？
回覆刪除[版主回覆04/16/2009 19:46:00]打蛋白的要點, 可看回之前的戚風, 有片也有說明!
我都好耐無做戚風了! 我試過有次整 唔明點解有一半好鬆軟, 有一半有點濕, 好似唔熟咁既??
回覆刪除[版主回覆04/17/2009 12:25:00]噢! 點解咁架? 會唔會係拌唔勻呢, 或者爐溫不足哩!
你有時間都做下吖! 你咁勁, 實成功架!真係好味哩! 又可當早餐, 又可放雪櫃, 又可當下午茶呀!
唉! 我都唔知呀, 所以咪無乜心機整戚風啦! 呢期我整麵包, 等我下期先挑戰戚風, 到時要向妳請教呀!
回覆刪除經你推介之後, 就想買呢本書。由於間間書店都缺貨, 所以幾經波折先買到。以前我會以「戚風蛋糕專輯(輕鬆做、零失敗)」為寶, 家陣又多一本! 好欣賞你對chiffon cake的熱情, 仲同大家分享唔少的心得! Thanks!
回覆刪除Hi, i am a beginner and have tried to make a chiffon cake. my cake turned out to be too moist. i tried again with higher temperature 180c and the situation improved but till too moist. Is this related to the temperature or something else? thanks if you could give some advice. mm
回覆刪除[版主回覆09/01/2009 16:33:00]蛋白打發度有影響, 要多多練習才可掌握
另外, 你是否沒有倒扣一晚!