tag:blogger.com,1999:blog-6421531370070396082.post596416604659883650..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 巧克力乳酪蛋糕捲carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger266125tag:blogger.com,1999:blog-6421531370070396082.post-70924166905356670282017-10-24T21:25:53.198+08:002017-10-24T21:25:53.198+08:00請參考巧克力戚風蛋糕份量
https://caroleasylife.blogspot.com/20...請參考巧克力戚風蛋糕份量<br />https://caroleasylife.blogspot.com/2008/05/blog-post_21.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-70044056301968151892017-10-16T14:56:19.800+08:002017-10-16T14:56:19.800+08:00老師您好請問一下麵糊部份:若是沒有加奶油乳酪有沒有關係,若是可以其它材料要變嗎?老師您好請問一下麵糊部份:若是沒有加奶油乳酪有沒有關係,若是可以其它材料要變嗎?小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-74963156001531017162016-10-23T17:50:31.441+08:002016-10-23T17:50:31.441+08:00這樣的情形
表示烘烤溫度有些偏低
可以調高一點
或延長一些時間這樣的情形<br />表示烘烤溫度有些偏低<br />可以調高一點<br />或延長一些時間carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28186787823618057502016-10-19T14:34:21.527+08:002016-10-19T14:34:21.527+08:00老師你好,如果蛋糕體牙籤插入不沾黏,但是蛋糕表面放涼後翻面後會沾黏在防沾烤紙上,是正常的嗎?還是烤的...老師你好,如果蛋糕體牙籤插入不沾黏,但是蛋糕表面放涼後翻面後會沾黏在防沾烤紙上,是正常的嗎?還是烤的不夠久呢?Anonymoushttps://www.blogger.com/profile/07631534028072177373noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63928493870125153352016-10-19T14:05:40.295+08:002016-10-19T14:05:40.295+08:00那我建議不要改
烘烤溫度不變
時間增加3-5分鐘~那我建議不要改<br />烘烤溫度不變<br />時間增加3-5分鐘~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64629813013447851742016-10-11T23:29:03.500+08:002016-10-11T23:29:03.500+08:00老師你好,我的烤盤是你的0.9倍,配方該如何調整比較適合呢?老師你好,我的烤盤是你的0.9倍,配方該如何調整比較適合呢?Anonymoushttps://www.blogger.com/profile/07631534028072177373noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-67473994984571239372016-10-11T20:34:23.692+08:002016-10-11T20:34:23.692+08:00蛋糕捲份量要恰當
請參考以下文章說明
http://caroleasylife.blogspot.c...蛋糕捲份量要恰當<br />請參考以下文章說明<br />http://caroleasylife.blogspot.com/2016/09/blog-post_52.html<br /><br />若烘烤中间會突然凸起一块<br />是正常的<br />不需要在意~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-86590413220033380412016-10-09T12:51:11.674+08:002016-10-09T12:51:11.674+08:00老师,不好意思,又来请教你了~为什么我的蛋糕卷在卷起的时候会裂开呢?而且在蛋糕烘烤时中间突然凸起一块...老师,不好意思,又来请教你了~为什么我的蛋糕卷在卷起的时候会裂开呢?而且在蛋糕烘烤时中间突然凸起一块,没有裂开,拿出来以后就消下去了。是因为烤箱温度太高吗?taihttps://www.blogger.com/profile/15720776736050484537noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-25092616288770933242016-10-01T20:46:27.936+08:002016-10-01T20:46:27.936+08:00沒問題
白報紙折高一點就好沒問題<br />白報紙折高一點就好carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-91024072183701256482016-10-01T20:45:57.154+08:002016-10-01T20:45:57.154+08:00請參考一下這一篇說明
http://caroleasylife.blogspot.com/2016/...請參考一下這一篇說明<br />http://caroleasylife.blogspot.com/2016/09/blog-post_52.html<br />若烤盤跟我一樣大 份量也有換算<br />那就詳細說明一下過程中有甚麼狀況<br />將照片給我看一下carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-25439155481966647742016-09-28T18:46:19.242+08:002016-09-28T18:46:19.242+08:00请问老师,1.5cm深的烤盘适合用来烤蛋糕卷吗?请问老师,1.5cm深的烤盘适合用来烤蛋糕卷吗?taihttps://www.blogger.com/profile/15720776736050484537noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-75885751583350551042016-09-19T22:22:36.625+08:002016-09-19T22:22:36.625+08:00Carol 老師您好~
為什麼我一捲,蛋糕就裂開斷掉了~? (每次都這樣) 求解~Carol 老師您好~<br />為什麼我一捲,蛋糕就裂開斷掉了~? (每次都這樣) 求解~黃小雅https://www.blogger.com/profile/01311536366334003558noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-69039782913745481732016-09-04T11:10:51.211+08:002016-09-04T11:10:51.211+08:00不需要調整
烘烤時間增加1-2分鐘即可不需要調整<br />烘烤時間增加1-2分鐘即可carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42240170788790658492016-08-27T18:51:35.738+08:002016-08-27T18:51:35.738+08:00老師,請問我的烤盤是33×28.5
這樣材料要怎麼調製?老師,請問我的烤盤是33×28.5<br />這樣材料要怎麼調製?Anonymoushttps://www.blogger.com/profile/07631534028072177373noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-74698906587636788012016-05-16T21:04:53.854+08:002016-05-16T21:04:53.854+08:00直接將材料份量*0.6就可以~直接將材料份量*0.6就可以~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-46354126724396051872016-05-13T08:56:20.455+08:002016-05-13T08:56:20.455+08:00老師您好是只要用3個蛋其它材料要怎麼改變呢?老師您好是只要用3個蛋其它材料要怎麼改變呢?小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-71152733130801978372016-01-13T20:57:21.467+08:002016-01-13T20:57:21.467+08:00烤溫時間會不同
170度c約烘烤22-25分鐘
烤溫時間會不同<br />170度c約烘烤22-25分鐘<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-22262830820413384172016-01-11T11:10:01.928+08:002016-01-11T11:10:01.928+08:00Carol老師你好...請問這配方作成杯子蛋糕須注意甚麼嗎?謝謝Carol老師你好...請問這配方作成杯子蛋糕須注意甚麼嗎?謝謝斑馬https://www.blogger.com/profile/04848301966828435417noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-15141573287437775542015-10-21T13:50:17.992+08:002015-10-21T13:50:17.992+08:00Thanks a million! 😊Thanks a million! 😊Anonymoushttps://www.blogger.com/profile/10665609329348718511noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-78412910356669767862015-10-19T14:41:48.721+08:002015-10-19T14:41:48.721+08:00有機會我實際操作試試
順利再分享給大家
謝謝建議~~有機會我實際操作試試<br />順利再分享給大家<br />謝謝建議~~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-20703822859469944542015-10-18T13:56:06.490+08:002015-10-18T13:56:06.490+08:00或是把你的巧克力戚風蛋糕食譜再加一些苦甜巧克力和cream cheese??? 希望你懂我的意思!T...或是把你的巧克力戚風蛋糕食譜再加一些苦甜巧克力和cream cheese??? 希望你懂我的意思!Thanks!Anonymoushttps://www.blogger.com/profile/10665609329348718511noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-1996873649466678252015-10-18T13:41:31.864+08:002015-10-18T13:41:31.864+08:00原來如此!太好了!其實我在找一個古典巧克力乳酪戚風蛋糕食譜,老師可以給我們寫一個嗎?拜託!
可不可以...原來如此!太好了!其實我在找一個古典巧克力乳酪戚風蛋糕食譜,老師可以給我們寫一個嗎?拜託!<br />可不可以把你的超濃巧克力蛋糕食譜演變了乳酪戚風版本嗎?戚風烤模或是圓形烤模都行!Thanks! 🙏Anonymoushttps://www.blogger.com/profile/10665609329348718511noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-669180814899507992015-10-18T11:29:50.154+08:002015-10-18T11:29:50.154+08:00直接用這個配方可以做8-10個杯子蛋糕或一個八吋戚風沒問題
這是強調乳酪口味的戚風蛋糕
材料有所不...直接用這個配方可以做8-10個杯子蛋糕或一個八吋戚風沒問題<br /><br />這是強調乳酪口味的戚風蛋糕<br />材料有所不同<br />配比也會有差異<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-49893144175578196422015-10-18T11:09:08.107+08:002015-10-18T11:09:08.107+08:00Carol,
可否只用麵糊和蛋白霜部分弄個巧克力乳酪杯子蛋糕或八吋?還有為什麼這個乳酪蛋糕體的cr...Carol,<br /><br />可否只用麵糊和蛋白霜部分弄個巧克力乳酪杯子蛋糕或八吋?還有為什麼這個乳酪蛋糕體的cream cheese和低粉份糧比較多?Thanks!Anonymoushttps://www.blogger.com/profile/10665609329348718511noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-48366425797282060002015-09-26T19:57:53.254+08:002015-09-26T19:57:53.254+08:00是否蛋白霜沒有打挺?
攪拌過度導致消泡嚴重?
是否沒有鋪白報紙?是否蛋白霜沒有打挺?<br />攪拌過度導致消泡嚴重?<br />是否沒有鋪白報紙?carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com