tag:blogger.com,1999:blog-1725091554912711869.post5742520121975817353..comments2024-03-20T09:31:23.479+08:00Comments on Robistore旅人食光: 迷你伯爵戚風蛋糕實驗 [ 燙麵法 ]Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1725091554912711869.post-15241030625953813402016-05-07T00:01:47.242+08:002016-05-07T00:01:47.242+08:00老師妳好
請問一下 伯爵戚風配方裡的茶葉一包
大概是幾克呢?老師妳好<br />請問一下 伯爵戚風配方裡的茶葉一包<br />大概是幾克呢?Joycehttps://www.blogger.com/profile/10965089265557321605noreply@blogger.comtag:blogger.com,1999:blog-1725091554912711869.post-7226365402871586492015-01-29T21:26:31.741+08:002015-01-29T21:26:31.741+08:00謝謝謝謝Anonymoushttps://www.blogger.com/profile/15104074036919494812noreply@blogger.comtag:blogger.com,1999:blog-1725091554912711869.post-55572320122351771322015-01-25T22:13:48.329+08:002015-01-25T22:13:48.329+08:00戚風建議用會沾的「硬模」或「陽極模」烤才爬得高,也方便倒扣唷!戚風建議用會沾的「硬模」或「陽極模」烤才爬得高,也方便倒扣唷!李彼飛https://www.blogger.com/profile/02866336425024119427noreply@blogger.comtag:blogger.com,1999:blog-1725091554912711869.post-72353650024710394932015-01-25T20:33:46.836+08:002015-01-25T20:33:46.836+08:00請問,烤模是不沾的嗎?請問,烤模是不沾的嗎?Anonymoushttps://www.blogger.com/profile/18114166614827287796noreply@blogger.comtag:blogger.com,1999:blog-1725091554912711869.post-70749934914492639362015-01-25T16:52:45.901+08:002015-01-25T16:52:45.901+08:00打過頭蛋白會變得像小雲朵一樣結塊,等等會不易拌勻,有些朋友為了翻均勻,反而讓蛋糊大消泡。
太發也容易...打過頭蛋白會變得像小雲朵一樣結塊,等等會不易拌勻,有些朋友為了翻均勻,反而讓蛋糊大消泡。<br />太發也容易造成水解(有點出水的樣子)消泡。<br /><br />烤的過程蛋糕會裂得非常厲害,劇烈膨脹後,當然冷卻後也容易消得厲害。<br />蛋糕組織會吃起來比較粗糙一些。李彼飛https://www.blogger.com/profile/02866336425024119427noreply@blogger.comtag:blogger.com,1999:blog-1725091554912711869.post-23072526544395788692015-01-25T13:08:16.923+08:002015-01-25T13:08:16.923+08:00您好:
如果蛋白打過頭,會發生怎樣的狀況呢?謝謝!您好:<br />如果蛋白打過頭,會發生怎樣的狀況呢?謝謝!Anonymoushttps://www.blogger.com/profile/15104074036919494812noreply@blogger.com