tag:blogger.com,1999:blog-9155147451045561197.post2756295198798283212..comments2023-06-07T21:46:56.916+08:00Comments on Lyric Loves ... ...: 榴槤戚風蛋糕Anonymoushttp://www.blogger.com/profile/07357391700366595359noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-9155147451045561197.post-5555883030758148432009-03-25T08:37:00.000+08:002009-03-25T08:37:00.000+08:00榴槤 looks very yummy, I love it!!
[版主回覆03/25/2009 ...榴槤 looks very yummy, I love it!!<br />[版主回覆03/25/2009 13:19:00]鐘意食榴槤就會好鐘意, 唔愛個d, 死都唔肯食!<br />Colnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-41934050488838033332009-03-25T10:12:00.000+08:002009-03-25T10:12:00.000+08:00好特別既戚風呀! 榴槤味.....正
[版主回覆03/25/2009 13:18:00]你要唔要試...好特別既戚風呀! 榴槤味.....正<br />[版主回覆03/25/2009 13:18:00]你要唔要試下?<br />Cherry Poonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-42106187011887901432009-03-25T11:11:00.000+08:002009-03-25T11:11:00.000+08:00初初學整戚風仲未成功時都整過呢種口味~ 不過唔係好出味:p 有冇試過榴槤煲湯? 煲雞湯好好飲架~ 我...初初學整戚風仲未成功時都整過呢種口味~ 不過唔係好出味:p 有冇試過榴槤煲湯? 煲雞湯好好飲架~ 我開頭都好懷疑, 不過連怕榴槤既男友都話好飲, 不過知道用咩煲之後就唔飲lu :p<br />[版主回覆03/25/2009 13:17:00]榴槤整戚風好出味架, 食完個口都仲一肤榴槤味架! <br /> 乜煲雞好飲咩? 要落幾多呀??<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-81912379989788109712009-03-25T11:24:00.000+08:002009-03-25T11:24:00.000+08:00我好鍾食榴槤架, 等我都試試先
[版主回覆03/25/2009 13:16:00]好呀! 試完話我知...我好鍾食榴槤架, 等我都試試先<br />[版主回覆03/25/2009 13:16:00]好呀! 試完話我知呀!<br />KenNutznoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-52623371239697596542009-03-25T12:15:00.000+08:002009-03-25T12:15:00.000+08:00切開睇落好吸引~頭頭仲以為用榴槤肉整蛋糕會一pat pat添
[版主回覆03/25/2009 13:...切開睇落好吸引~頭頭仲以為用榴槤肉整蛋糕會一pat pat添<br />[版主回覆03/25/2009 13:16:00]其實好似香蕉咁, 壓爛過篩就ok!<br />maggienoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-23799570865589531352009-03-25T13:21:00.000+08:002009-03-25T13:21:00.000+08:00份量隨意架咋^^"\ 阿媽話d唔甜既榴槤攞去煲最好喎
[版主回覆03/25/2009 16...份量隨意架咋^^"\ 阿媽話d唔甜既榴槤攞去煲最好喎<br />[版主回覆03/25/2009 16:23:00]阿媽話d唔甜既榴槤攞去煲最好喎<-- 咁又幾好喎!Scorpionoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-59654067594750893132009-03-25T14:25:00.000+08:002009-03-25T14:25:00.000+08:00嘩!榴槤加Q潤,正呀!
[版主回覆03/25/2009 16:23:00]好味!
嘩!榴槤加Q潤,正呀!<br />[版主回覆03/25/2009 16:23:00]好味!<br />Ikkinoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-34488139857226314722009-03-25T14:44:00.000+08:002009-03-25T14:44:00.000+08:00等遲下大造,我就會試下整架喇~~
[版主回覆03/25/2009 16:23:00]依家都大大地造,...等遲下大造,我就會試下整架喇~~<br />[版主回覆03/25/2009 16:23:00]依家都大大地造, 好多生菓店都有得賣, $38一個, 靚到暈!<br />Cherry Poonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-48756106214856062562009-03-25T15:40:00.000+08:002009-03-25T15:40:00.000+08:00好正呀! 我愛榴槤味呀~~
[版主回覆03/25/2009 16:17:00]知音人喔!
好正呀! 我愛榴槤味呀~~<br />[版主回覆03/25/2009 16:17:00]知音人喔!<br />Carmannoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-33443062952173254212009-03-25T15:46:00.000+08:002009-03-25T15:46:00.000+08:00嘩! 榴槤... 我怕怕呀!
[版主回覆03/25/2009 16:17:00]嘿嘿.... 大爺都...嘩! 榴槤... 我怕怕呀!<br />[版主回覆03/25/2009 16:17:00]嘿嘿.... 大爺都好怕架!<br />貓姐noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-15199317163310047622009-03-25T17:08:00.000+08:002009-03-25T17:08:00.000+08:00前幾經過生果檔, 已開始有甲倫賣, 好香~
我都要試整呀...想問下你用幾吋模呢? (160g ...前幾經過生果檔, 已開始有甲倫賣, 好香~ <br /> 我都要試整呀...想問下你用幾吋模呢? (160g 蛋白)<br />[版主回覆03/26/2009 12:44:00]17cm模!<br />Carmannoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-28720074769069976202009-03-25T18:06:00.000+08:002009-03-25T18:06:00.000+08:00oh~ 呢個唔駛預我喇, 不過老爺同奶奶都鍾意食梗係要整喇!!
[版主回覆03/26/2009 1...oh~ 呢個唔駛預我喇, 不過老爺同奶奶都鍾意食梗係要整喇!!<br />[版主回覆03/26/2009 12:46:00]廿四孝新抱仔喎~~<br />王木木noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-84092656196126038822009-03-25T19:51:00.000+08:002009-03-25T19:51:00.000+08:00=.= 榴槤???............
[版主回覆03/26/2009 12:46:00](E...=.= 榴槤???............<br />[版主回覆03/26/2009 12:46:00](Empty)<br />Cammynoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-49244565343884939332009-03-26T07:21:00.000+08:002009-03-26T07:21:00.000+08:00你整得好有經驗呀,我好想整戚風,但係 新手,如果第一次整唔想失敗,跟你邊隻食譜會好D呀?
用20...你整得好有經驗呀,我好想整戚風,但係 新手,如果第一次整唔想失敗,跟你邊隻食譜會好D呀? <br /> 用20cm咁,份量係咪X2呀?溫度同時間要點控制呀?唔該...........<br />[版主回覆03/26/2009 12:50:00]唔想失敗, 其實無話用邊個食譜好D. <br /> 反而要注意蛋白霜打發, 最初做, 最好做原味或者茶味(如紅茶/烏龍荼), 而朱古力/抺茶, 因為可可粉同抺茶粉都會影響膨脹, 做好有D經驗後先好做 <br /> 另外20CM模的份量, 可參考: http://hk.myblog.yahoo.com/meowylyric/article?mid=2579 (看最底) <br /> 有咩唔明再問<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-59343552571090406852009-03-26T11:39:00.000+08:002009-03-26T11:39:00.000+08:00榴槤 ..........都唔係我杯茶呢!
[版主回覆03/26/2009 12:52:00]嘿嘿....榴槤 ..........都唔係我杯茶呢!<br />[版主回覆03/26/2009 12:52:00]嘿嘿.... 愛它的, 會愛C它哩..<br />Priscillanoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-89943320046801119912009-03-26T13:44:00.000+08:002009-03-26T13:44:00.000+08:00用榴槤做戚風都係第一次響網上見倒! 可惜我老公唔食榴槤啦!
[版主回覆03/26/2009 17:0...用榴槤做戚風都係第一次響網上見倒! 可惜我老公唔食榴槤啦!<br />[版主回覆03/26/2009 17:09:00]可以用其他材料! 蕃薯都得呢!<br />chownoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-51499201631538355632009-03-26T13:47:00.000+08:002009-03-26T13:47:00.000+08:00原來你是做戚風的高手, 那我做的戚風一定不能入你法眼啦
好奇問下, 你做戚風試過幾多次先成功啊?...原來你是做戚風的高手, 那我做的戚風一定不能入你法眼啦 <br /> 好奇問下, 你做戚風試過幾多次先成功啊?<br />[版主回覆03/26/2009 17:08:00]第一次就成功! 但唔係我叻, 而係本書好好, 好詳細呀!<br />Eunicenoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-75331993134609537932009-03-26T17:15:00.000+08:002009-03-26T17:15:00.000+08:00打發蛋白霜時,蛋白係咪要凍嫁?
蛋白 霜打好後,提起時,尖尖响下垂,就係正確嗱?係咪姐係濕性發泡...打發蛋白霜時,蛋白係咪要凍嫁? <br /> 蛋白 霜打好後,提起時,尖尖响下垂,就係正確嗱?係咪姐係濕性發泡呀?<br />[版主回覆03/26/2009 19:14:00]係呀, 濕性發泡, 切勿打過龍, 可看之前的POST, 有影片喔!<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-75728721988533508182009-03-26T22:44:00.001+08:002009-03-26T22:44:00.001+08:00點解要倒扣一晚, 才脫模嘅?唔係凍晒就得咩?
點解要倒扣一晚, 才脫模嘅?唔係凍晒就得咩?<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-53198779467730828602009-03-26T22:44:00.000+08:002009-03-26T22:44:00.000+08:00點解要倒扣一晚, 才脫模嘅?唔係凍晒就得咩?
[版主回覆03/27/2009 09:03:00]其實...點解要倒扣一晚, 才脫模嘅?唔係凍晒就得咩?<br />[版主回覆03/27/2009 09:03:00]其實戚風各樣的要點, 在之前的post都有介紹, 可以睇番 <br /> 倒扣問題, 現解釋多次啦(見係你咋 ) <br /> Q潤戚風水份多/果肉多, 蛋黃少, 蛋白霜打發至濕性, 會比乾性打發的無咁穩定, 但膨脹力強噃! <br /> 成品輕軟又Q潤, 初出爐時很脆弱, 組織不穩定, 倒扣一晚待組織穩定, 才脫模 <br /> 而且第二天吃更Q潤喔!<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-7476854305585077852009-03-27T04:09:00.000+08:002009-03-27T04:09:00.000+08:00雖然我唔食榴槤, 不過我一定食你呢款chiffon呢... sure好味喇...
[版主回覆03/2...雖然我唔食榴槤, 不過我一定食你呢款chiffon呢... sure好味喇...<br />[版主回覆03/27/2009 08:58:00]多謝棒場<br />愛吃愛旅遊的陳小姐noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-52870224820616434242009-03-27T14:39:00.000+08:002009-03-27T14:39:00.000+08:00丫~~~榴槤呀, 我好鐘意, 下次要跟你試試先
丫~~~榴槤呀, 我好鐘意, 下次要跟你試試先<br />泡泡茶noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-10583626125915905952009-03-27T15:48:00.000+08:002009-03-27T15:48:00.000+08:00I love love love durian! 呢個好正呀!! 其實如果唔過篩成嚿果肉壓爛就落會點...I love love love durian! 呢個好正呀!! 其實如果唔過篩成嚿果肉壓爛就落會點呀? 係咪多d fibre咋? or驚d fibre整到攪唔均? <br /> 我噚晚整咗黑芝麻戚風,第一次試打蛋白唔好打到咁乾身但可能末打到soft peak,郊果唔太好... 反而我一直用自己嘅方法-多水份少油但企身蛋白霜就做到好似你上圖嘅效果,戚風真係變化多端!<br />Agro Pandanoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-71728110399010612282009-03-27T17:49:00.000+08:002009-03-27T17:49:00.000+08:00我又想問吓 無腰骨的烏龍茶戚風蛋糕 (II) 倒扣個樽係咩樽喱嫁?我揾咗好多個入唔到個模內圈(樽口太...我又想問吓 無腰骨的烏龍茶戚風蛋糕 (II) 倒扣個樽係咩樽喱嫁?我揾咗好多個入唔到個模內圈(樽口太大,但又包唔晒放入樽內),你果個好似樽口好大,可以包晒入樽口 內嘅?係咪好D嫁? <br /> 我尋晚整咗喇,請你睇睇俾D意見我丫 <br /> http://hk.myblog.yahoo.com/pats05/article?mid=1692 <br /> <br />[版主回覆03/27/2009 21:35:00]個樽好似係蠔油樽 <br /> 其實, 你只要用個杯, 反轉個杯, 將戚風放在上面(即杯底), 咁咪得囉, 我有時都懶用個樽, 用個杯<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-74507713335544152662009-03-27T21:52:00.000+08:002009-03-27T21:52:00.000+08:00戚風係咪要爆成咁,先至叫好嫁,但係我覺得放响碟到,個底有D唧咗出嚟,唔係咁靚仔喎,係咪要用刀切咗多餘...戚風係咪要爆成咁,先至叫好嫁,但係我覺得放响碟到,個底有D唧咗出嚟,唔係咁靚仔喎,係咪要用刀切咗多餘果D出嚟 先放落碟到嫁<br />[版主回覆03/27/2009 21:57:00]其實無話要有幾爆, 因為蛋白多嘛, 膨脹力特強! <br /> 日本仔做出來賣個D, 都係咁咕喎(個底有D唧出來).. <br /> 唔好咁介意個底, 戚風最享受的, 是那份Q潤口感呀!<br />Patsnoreply@blogger.com