tag:blogger.com,1999:blog-6421531370070396082.post7238590627098282619..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 牛奶軟凍carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-6421531370070396082.post-12366364118917460192023-06-05T21:51:01.050+08:002023-06-05T21:51:01.050+08:00冷牛奶250cc
可以用 25g牛奶粉 + 溫熱水230cc調均勻
冷卻後使用
冷牛奶250cc<br />可以用 25g牛奶粉 + 溫熱水230cc調均勻<br />冷卻後使用<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26735012144441079242023-06-04T22:13:14.141+08:002023-06-04T22:13:14.141+08:00下次全照「版主」的作法!唯獨「冷牛奶」部份改以「牛奶粉」沖泡放涼使用?下次全照「版主」的作法!唯獨「冷牛奶」部份改以「牛奶粉」沖泡放涼使用?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68036184512431739382023-06-04T20:28:19.374+08:002023-06-04T20:28:19.374+08:00我做的材料份量如下
冷牛奶250cc,糖20g,玉米粉20g,
但你所操作的材料份量跟我不同
你是...我做的材料份量如下<br />冷牛奶250cc,糖20g,玉米粉20g,<br /><br />但你所操作的材料份量跟我不同<br />你是將材料*4倍嗎<br />但又好像不是<br />如果材料份量不同<br />我無法判斷回覆<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-46033807897214552272023-06-04T19:11:36.066+08:002023-06-04T19:11:36.066+08:00「800cc冷開水」倒入鍋中,
「牛奶粉160g+玉米粉80g+砂糖20g」倒入鍋中,
上述混合拌勻...「800cc冷開水」倒入鍋中,<br />「牛奶粉160g+玉米粉80g+砂糖20g」倒入鍋中,<br />上述混合拌勻再啟動「電磁爐」進行烹煮,<br />這回以「95~100度C」煮到「泡泡出現才熄火」,<br />此時從原先的稀狀來到目前的稠狀,<br />但經「冷藏沒法達到固狀」而仍呈現稠狀!?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-69680437180631216372022-04-15T19:44:10.083+08:002022-04-15T19:44:10.083+08:00謝謝carol老師!!謝謝carol老師!!布蕾https://www.blogger.com/profile/15076796218579070983noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-23026211852481858422022-04-07T21:31:51.993+08:002022-04-07T21:31:51.993+08:00我做的過程是只要攪拌到濃稠就可以離火
並不需要煮到妳說的狀態我做的過程是只要攪拌到濃稠就可以離火<br />並不需要煮到妳說的狀態carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-49315078082184401872022-04-07T21:02:10.584+08:002022-04-07T21:02:10.584+08:00想問網路上很多人說牛奶要攪拌到變濃稠,而且是濃稠到拿起來不太會滴下來那種(或者滴下來很慢)...我照...想問網路上很多人說牛奶要攪拌到變濃稠,而且是濃稠到拿起來不太會滴下來那種(或者滴下來很慢)...我照著您的食譜做,的確3分鐘之後就會濃稠,但還沒到抬起來不會滴下來那種狀態....於是我繼續攪拌大概10分鐘,結果就燒焦了...想問是不是不用到非常濃稠,就可以離火了..布蕾https://www.blogger.com/profile/15076796218579070983noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83951975869786054842020-05-26T08:57:45.132+08:002020-05-26T08:57:45.132+08:00很開心做的順利
謝謝~很開心做的順利<br />謝謝~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-41238649045420581012020-05-25T18:24:54.085+08:002020-05-25T18:24:54.085+08:00太謝謝您分享的食譜了!最近按照網路的兩個食譜,做的成品都有粉粉的口感(家人反應像是粉沒拌勻的口感)按...太謝謝您分享的食譜了!最近按照網路的兩個食譜,做的成品都有粉粉的口感(家人反應像是粉沒拌勻的口感)按您的比例下去調,終於沒有粉粉的口感了,太感動了😹Anonymoushttps://www.blogger.com/profile/06312517036688997432noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61176328823705588012019-08-31T14:10:13.186+08:002019-08-31T14:10:13.186+08:00是的~是的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-81898735849514436852019-08-29T23:00:28.346+08:002019-08-29T23:00:28.346+08:00老師,請問玉米粉加越多.是不是口感就越硬,像糕狀...?老師,請問玉米粉加越多.是不是口感就越硬,像糕狀...?Anonymoushttps://www.blogger.com/profile/09047984135475429112noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-91376922881382500212018-08-21T20:11:26.722+08:002018-08-21T20:11:26.722+08:00有可能是煮過久
水份蒸發太多
底部變色?
是否煮焦了?有可能是煮過久<br />水份蒸發太多<br />底部變色?<br />是否煮焦了?carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-16206111133677362012018-08-10T13:43:09.848+08:002018-08-10T13:43:09.848+08:00請問為什麼做起來很像碗糕的口感?是我煮太久了嗎?豆漿底部會變色是正常的嗎?請問為什麼做起來很像碗糕的口感?是我煮太久了嗎?豆漿底部會變色是正常的嗎?Anonymoushttps://www.blogger.com/profile/17798939958463208040noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-66318118477450001312018-08-09T21:01:42.213+08:002018-08-09T21:01:42.213+08:00豆漿可以添加可可粉沒問題
步驟2加入即可
有沾水比較容易脫模豆漿可以添加可可粉沒問題<br />步驟2加入即可<br />有沾水比較容易脫模carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-23772702745332384462018-08-06T08:52:14.666+08:002018-08-06T08:52:14.666+08:00想請問如果是用豆漿,也可以添加可可粉嗎?那要什麼時候添加呢?
另外容器的部分,不管用什麼裝,都是要先...想請問如果是用豆漿,也可以添加可可粉嗎?那要什麼時候添加呢?<br />另外容器的部分,不管用什麼裝,都是要先沾水過嗎?謝謝Anonymoushttps://www.blogger.com/profile/17798939958463208040noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-37736054128351925872018-05-19T20:58:29.117+08:002018-05-19T20:58:29.117+08:00應該是可以的~應該是可以的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-86578615238724020382018-05-14T07:37:49.288+08:002018-05-14T07:37:49.288+08:00Dear 老師,
請問如果煮太硬,可以再加些牛奶再煮一次嗎Dear 老師,<br />請問如果煮太硬,可以再加些牛奶再煮一次嗎Anonymoushttps://www.blogger.com/profile/04591500833476615906noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61034611456980411862018-04-17T21:05:49.880+08:002018-04-17T21:05:49.880+08:00欣怡 不好意思
不小心將妳的留言移除了
真對不起!欣怡 不好意思<br />不小心將妳的留言移除了<br />真對不起!carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-59832387728049688872018-04-17T21:04:23.518+08:002018-04-17T21:04:23.518+08:00可以的~可以的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-73927008041006039262018-04-10T14:10:41.561+08:002018-04-10T14:10:41.561+08:00網誌管理員已經移除這則留言。Shinhttps://www.blogger.com/profile/12650631078848333614noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-57137407755132464542017-05-16T14:27:23.516+08:002017-05-16T14:27:23.516+08:00這種添加植物澱粉的做法
一定要確實加熱至糊化變濃稠才會凝固~
否則是會失敗的~這種添加植物澱粉的做法<br />一定要確實加熱至糊化變濃稠才會凝固~<br />否則是會失敗的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-21379441142123504132017-05-08T09:33:38.055+08:002017-05-08T09:33:38.055+08:00老師,我第一次只煮到材料融化就倒進杯子,冰幾小時沒有凝固,拿出來重新煮,也沒變濃稠,再冰ㄧ晚還是沒凝...老師,我第一次只煮到材料融化就倒進杯子,冰幾小時沒有凝固,拿出來重新煮,也沒變濃稠,再冰ㄧ晚還是沒凝固,有辦法補救嗎?范小愷https://www.blogger.com/profile/14700685985242534049noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-71034163343614440152017-01-19T21:41:04.912+08:002017-01-19T21:41:04.912+08:00吃到杏仁粉的顆粒
這應該是杏仁粉本身沒有很細
那下一次就不要添加~吃到杏仁粉的顆粒<br />這應該是杏仁粉本身沒有很細<br />那下一次就不要添加~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-24216300696392606362017-01-18T23:23:59.369+08:002017-01-18T23:23:59.369+08:00請問老師:
我用杏仁粉兩匙下去煮,一開始煮之前也是跟其他材料一樣攪拌均勻,之後小火煮至濃稠
但是杏仁...請問老師:<br />我用杏仁粉兩匙下去煮,一開始煮之前也是跟其他材料一樣攪拌均勻,之後小火煮至濃稠<br />但是杏仁粉好像沒有完全溶解,吃得出杏仁粉的顆粒<br />請問這樣正常嗎?Anonymoushttps://www.blogger.com/profile/02659087189225508720noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-73174869978740480292016-07-30T19:28:17.759+08:002016-07-30T19:28:17.759+08:00是的~是的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com