tag:blogger.com,1999:blog-6421531370070396082.post6778713134539617592..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 薑餅屋。ginger bread house ( 附實作影片)carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6421531370070396082.post-19415389060779446172021-11-30T18:40:35.246+08:002021-11-30T18:40:35.246+08:00密封保存1-2個月都沒問題~密封保存1-2個月都沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68900091892915257632021-11-30T14:25:07.321+08:002021-11-30T14:25:07.321+08:00老師請問餅乾烤好可以放多久呢?謝謝老師請問餅乾烤好可以放多久呢?謝謝Tiffyhttps://www.blogger.com/profile/12625559924471535750noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2922423947721805342018-12-21T21:45:25.954+08:002018-12-21T21:45:25.954+08:00妳的份量比較大
可能需要多添加30-50牛奶或全蛋液妳的份量比較大<br />可能需要多添加30-50牛奶或全蛋液carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-78183252996079591182018-12-21T21:44:33.401+08:002018-12-21T21:44:33.401+08:00太乾的原因有可能是天氣比較冷
奶油比較硬
妳將麵糰回溫後再加入20-30cc的牛奶或全蛋液
用手慢慢...太乾的原因有可能是天氣比較冷<br />奶油比較硬<br />妳將麵糰回溫後再加入20-30cc的牛奶或全蛋液<br />用手慢慢捏均勻即可<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83606785762885668612018-12-17T16:50:04.412+08:002018-12-17T16:50:04.412+08:00老師您好:我用您的薑餅屋配方做餅乾麵糰,配方修改如下:無鹽奶油160g,低粉440g,可可粉60g,...老師您好:我用您的薑餅屋配方做餅乾麵糰,配方修改如下:無鹽奶油160g,低粉440g,可可粉60g,糖粉160g,蛋黃4顆。結果麵糰十分乾硬無法成糰,我先把它放入冷藏了,請問有補救的辦法嗎?謝謝。Anonymoushttps://www.blogger.com/profile/00984220786041910361noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4455516622511143152018-12-14T09:49:18.017+08:002018-12-14T09:49:18.017+08:00可以的 直接取消~
可以的 直接取消~<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-31354967686470314522018-12-13T18:52:35.819+08:002018-12-13T18:52:35.819+08:00Carol老師,請問可以不加肉桂粉嗎?Carol老師,請問可以不加肉桂粉嗎?Gigihttps://www.blogger.com/profile/16127572437506739352noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-36089721827631090022017-12-14T21:19:36.055+08:002017-12-14T21:19:36.055+08:00最近事情比較多
可能要晚一點 等我找時間試做
不好意思~~最近事情比較多<br />可能要晚一點 等我找時間試做<br />不好意思~~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-56706634067396168062017-11-28T13:55:05.602+08:002017-11-28T13:55:05.602+08:00老師您好,因為我找遍部落格都找不到有加薑汁、荳蔻及小茴香的配方版本,能麻煩老師分享調整後的配方嗎?因...老師您好,因為我找遍部落格都找不到有加薑汁、荳蔻及小茴香的配方版本,能麻煩老師分享調整後的配方嗎?因為我想製作最傳統口味的薑餅,謝謝老師李姿影https://www.blogger.com/profile/08506301005610116306noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-36348933356787118632016-12-22T19:50:37.320+08:002016-12-22T19:50:37.320+08:00謝謝鼓勵~謝謝鼓勵~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-18603503412160993742016-12-16T14:17:59.743+08:002016-12-16T14:17:59.743+08:00哇~老師您太厲害了b^________________^d
這個真的很花時間,但是做完了應該捨不得吃...哇~老師您太厲害了b^________________^d<br />這個真的很花時間,但是做完了應該捨不得吃才對.....<br />希望我有足夠的勇氣做薑餅屋>0<<br />謝謝老師~真是賞欣悅目呢!<br />好冷的天氣也祝您週末愉快唷!ahttps://www.blogger.com/profile/04571317165211472909noreply@blogger.com