tag:blogger.com,1999:blog-9155147451045561197.post6147214636541836179..comments2023-06-07T21:46:56.916+08:00Comments on Lyric Loves ... ...: 無腰骨的烏龍茶戚風蛋糕 (II)Anonymoushttp://www.blogger.com/profile/07357391700366595359noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-9155147451045561197.post-10397233692589670972009-03-02T11:48:00.000+08:002009-03-02T11:48:00.000+08:00 好詳細的片段! 現在了解多D啦~ 多謝你分享~
好詳細的片段! 現在了解多D啦~ 多謝你分享~<br />思雅noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-73722212495339564432009-03-02T14:29:00.000+08:002009-03-02T14:29:00.000+08:00
<br />Aprilnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-17986077387572639592009-03-02T14:31:00.000+08:002009-03-02T14:31:00.000+08:00發呀發呀...好高大........<<<代訂曲奇印>>發呀發呀...好高大........<<<代訂曲奇印>>Ngnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-8700640775364847632009-03-02T14:38:00.000+08:002009-03-02T14:38:00.000+08:00原來你用左手架.
原來你用左手架.<br />Sally Ho 莎莉豪noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-56281310356033373992009-03-02T16:43:00.000+08:002009-03-02T16:43:00.000+08:00多謝你咁詳細既教學呀~
多謝你咁詳細既教學呀~<br />bigheadmabelnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-1079510450298325132009-03-02T17:05:00.000+08:002009-03-02T17:05:00.000+08:00妳的爐, 真係去到180度, 我個爐太斯文了, 好多時都去不到, 我又看了"超潤 q&qu...妳的爐, 真係去到180度, 我個爐太斯文了, 好多時都去不到, 我又看了"超潤 q", 說爐溫太好是凹陷的原因.......所以......... <br /> <br /> clips很有參考價值, 等我睇清楚先, 哇, 全手打, 勁!!!A moonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-71832895060927688032009-03-02T17:36:00.000+08:002009-03-02T17:36:00.000+08:00嘩,真係爆得好勁!!
嘩,真係爆得好勁!!<br />Cherry Poonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-31404367814074831182009-03-02T17:42:00.000+08:002009-03-02T17:42:00.000+08:00hehe, 是半手打......嗯我一直的做法, 有些不同, 交流一下啦.
我的蛋黃漿一般會打杰...hehe, 是半手打......嗯我一直的做法, 有些不同, 交流一下啦. <br /> 我的蛋黃漿一般會打杰一點, 和稍淡色, 加水少些, 所以拌入麵粉後是較杰身的. <br /> 蛋白呢, 會打到光澤和細滑如膏, 挑起後, 尖尖有少少彎垂. mixing bowl倒轉卻不會跌下來. 怎拌也很難消泡的. <br /> <br /> 拌好的麵漿會比較杰, 慢慢流動的. <br /> <br /> 嗯, 不過我都會練習, 蛋白打到濕性發泡為準則, 尤其是酸性味道. 可可, 芝士等, 就打發得企身少少.<br />[版主回覆03/02/2009 18:25:00]你都好成功啦! 下一步就係追求口感Q潤無腰骨勒, 努力呀!<br />A moonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-86008797540638113262009-03-02T18:37:00.000+08:002009-03-02T18:37:00.000+08:00哈哈 爆得好勁呀! 我都試過咁呀 haha
哈哈 爆得好勁呀! 我都試過咁呀 haha <br />芝芝廚房noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-48463263572405771722009-03-02T18:56:00.000+08:002009-03-02T18:56:00.000+08:00好清楚啊! video 教學,正呀!
好清楚啊! video 教學,正呀!<br />Ikkinoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-51896116308712530532009-03-02T21:35:00.000+08:002009-03-02T21:35:00.000+08:00段片好詳細呀
同埋真係超爆呀....
段片好詳細呀 <br /> 同埋真係超爆呀....<br />Piyonoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-28093566935916070552009-03-03T07:32:00.000+08:002009-03-03T07:32:00.000+08:00食落同平時雪芳時有咩唔同呢?我平時做的也很鬆軟呢?多謝妳分享詳細資料呢!
食落同平時雪芳時有咩唔同呢?我平時做的也很鬆軟呢?多謝妳分享詳細資料呢!<br />JC mamanoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-72123512405980555922009-03-03T12:27:00.000+08:002009-03-03T12:27:00.000+08:00多謝到訪我blog, nice to meet you ^^
你好有心機呀, 拍埋video添,...多謝到訪我blog, nice to meet you ^^ <br /> 你好有心機呀, 拍埋video添, 好掂呀! 正!!<br />memenoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-60384845977481917422009-03-03T13:32:00.000+08:002009-03-03T13:32:00.000+08:00烏龍茶我又要試, 重唔重烏龍味架
烏龍茶我又要試, 重唔重烏龍味架<br />王木木noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-85167199244935726902009-03-03T17:32:00.000+08:002009-03-03T17:32:00.000+08:00我也差不多有一年沒用烏龍戚風了,你那朵烏龍花爆得很燦爛播~~
我也差不多有一年沒用烏龍戚風了,你那朵烏龍花爆得很燦爛播~~<br />小三noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-91854947522739435272009-03-03T18:20:00.000+08:002009-03-03T18:20:00.000+08:00嘩!係咪你整嫁,唔似喎,咁激
嘩!係咪你整嫁,唔似喎,咁激<br />Patsnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-44573373348527785812009-03-03T22:58:00.000+08:002009-03-03T22:58:00.000+08:00真係爆得好勁!
真係爆得好勁!<br />阿銀noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-64625852251328692582009-03-04T01:32:00.000+08:002009-03-04T01:32:00.000+08:00多謝妳花心機同時間做呢個教學. 一定好多人受惠.
多謝妳花心機同時間做呢個教學. 一定好多人受惠.<br />Aganoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-58807984176965726262009-03-04T08:20:00.000+08:002009-03-04T08:20:00.000+08:00video幫到好多初學者 你真係好有心機呀 加油!!!
video幫到好多初學者 你真係好有心機呀 加油!!!<br />小玉noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-81007432379241911082009-03-04T13:37:00.000+08:002009-03-04T13:37:00.000+08:00 Thank you very much for your generous sharing, it... Thank you very much for your generous sharing, it is really helpful!<br />LCnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-72060763925664253842009-03-07T17:15:00.000+08:002009-03-07T17:15:00.000+08:00爆得真係好激烈呀...........
爆得真係好激烈呀...........<br />包包noreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-49204599245180434322009-03-08T09:01:00.000+08:002009-03-08T09:01:00.000+08:00謝謝妳的詳細分析和支持呀. 令我知道, 多水份和不太企身的蛋白, 是完全成功的, 這方面對我有很大啟...謝謝妳的詳細分析和支持呀. 令我知道, 多水份和不太企身的蛋白, 是完全成功的, 這方面對我有很大啟發, <br /> <br /> 一方面是以前認為這兩點是雪芳蛋糕的大忌, 而我很久之前也試了兩次, 都是不太成功, 所以放棄了 ; <br /> http://hk.myblog.yahoo.com/amoon-littleworld/article?mid=8093 <br /> http://hk.myblog.yahoo.com/amoon-littleworld/article?mid=8696 <br /> http://hk.myblog.yahoo.com/wongcmun/article?new=1&mid=8843 <br /> <br /> 二是我很羨慕可以加那麼多配料, 從前我是限制了水不能超過60g, 例如加香蕉, 一般的書都係限制在60g-84g, 太不夠了, <br /> <br /> 不過我較喜歡雪芳蛋糕軟中較有質感和乾身少少的麵粉口感, 超Q潤相對於我來說是濕軟了點, 不過我會練好它, 然後將來在少一點水和蛋白的舊食譜中使用的. <br /> <br /> 呀, 有一個很重要的問題次次都忘了問的, 是妳打好的蛋白霜, 是不是能夠把MIXING BOWL打橫或倒轉的情況下仍不掉下來的呢? 還是會流動? 這是一般檢驗蛋白霜的指標之一呢. THX <br /> <br /> <br />[版主回覆03/08/2009 10:25:00]Moon兄.. 實在開心, 總於有個志同道合的戚風友, 為了它而發了不少精神, 哈哈 <br /> 蛋白霜呢..唔可以用"打橫或倒轉的情況下仍不掉下來"來測驗.. <br /> 拿, 首先你看我打蛋白的片先.. 以下我用文字再解釋多次:- <br /> 蛋白, 用機打, 一開就最高速, 最快速度打至起泡泡, 這時的泡泡會用大個, 又脆弱, 但空氣很快就能打入..(片- 0:37) <br /> 跟住, 加D糖, 再打, 一見糖混合了, 泡又多又開始雪白, 就轉中速, (片-1:00 - 1:15)目的呢..係想蛋白氣泡變得細緻而穩定, 但如一早就用中速打, 會須時耐D... 好似打到D蛋白出水.. <br /> 最後, 轉低速打, 令蛋白更更緻而穩定 (片 - 2:08). <br /> 咁點先為之打好呢... 睇片其實都好清楚.. 我都試下用文字表達:- <br /> 首先, 蛋白霜點為之打入空氣... 你看到片內, 蛋白霜感覺好豐盈, 好像肥皂泡咁, 開始起"雲" (片 - 2:19) <br /> 測試: 片-2:43, 打起有尖尖, 立即彎曲., 打多兩下, OK 片-2:59 <br /> A moonnoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-42780373793143384182009-03-16T22:42:00.000+08:002009-03-16T22:42:00.000+08:00睇倒喇~唔該晒~ 請問打得冇咁企同打企d既效果有咩分別?
[版主回覆03/17/2009 09:48...睇倒喇~唔該晒~ 請問打得冇咁企同打企d既效果有咩分別?<br />[版主回覆03/17/2009 09:48:00]睇番其他戚風同回應, 都有解釋, 自己搵搵 (我都唔記得寫左去邊度)<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-91361550042797991932009-03-17T09:56:00.000+08:002009-03-17T09:56:00.000+08:00o~好啦~唔該晒你, 我慢慢睇
o~好啦~唔該晒你, 我慢慢睇<br />Scorpionoreply@blogger.comtag:blogger.com,1999:blog-9155147451045561197.post-61620051433637427902009-03-26T22:31:00.000+08:002009-03-26T22:31:00.000+08:00我又想問吓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...我又想問吓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 />Patsnoreply@blogger.com