tag:blogger.com,1999:blog-6421531370070396082.post1185138525275418690..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 提拉米蘇carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-6421531370070396082.post-290703708919430192023-04-16T21:14:44.787+08:002023-04-16T21:14:44.787+08:00是否加熱過程溫度過高
導致蛋黃煮熟所以變乾?
是否加熱過程溫度過高<br />導致蛋黃煮熟所以變乾?<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61474265346504304142023-04-16T08:20:56.928+08:002023-04-16T08:20:56.928+08:00请问我照食谱的蛋黄糊非常濃稠很干,是对的吗?请问我照食谱的蛋黄糊非常濃稠很干,是对的吗?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42951041550258712452019-01-19T21:06:44.397+08:002019-01-19T21:06:44.397+08:00這是比較軟的成品沒錯
而且必須冰夠
若希望扎實些
吉利丁可以自行增加份量沒問題
蛋黃加牛奶打到濃稠約...這是比較軟的成品沒錯<br />而且必須冰夠<br />若希望扎實些<br />吉利丁可以自行增加份量沒問題<br />蛋黃加牛奶打到濃稠約需要10-15分鐘<br />溫度不足也打不發<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-36537704858781773652019-01-16T15:52:02.393+08:002019-01-16T15:52:02.393+08:00carol你好,想請問你這個慕斯餡吃起來的口感是紮實的嗎?因為家裡沒有吉利丁片只有粉,因此我用相同比...carol你好,想請問你這個慕斯餡吃起來的口感是紮實的嗎?因為家裡沒有吉利丁片只有粉,因此我用相同比例的吉利丁粉取代,結果做起來的慕斯餡很軟,像再吃奶酪一樣……不知道是哪裡出了問題😭 另外想請問老師蛋黃加牛奶打到濃稠的部分大約需要多久時間呢?怕自己打不夠濃稠,每次打蛋器拿起來都還是很水的在流…是因為加了牛奶所以打不到像純蛋黃加糖那樣的濃稠度嗎?阿渣https://www.blogger.com/profile/10580743201113360219noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63909778760975802622017-09-12T21:39:23.472+08:002017-09-12T21:39:23.472+08:00大約15-18分鐘大約15-18分鐘carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64952113317559456712017-09-10T22:59:04.488+08:002017-09-10T22:59:04.488+08:00請問31x23x2.4的蛋糕要大約烤多久?請問31x23x2.4的蛋糕要大約烤多久?Chohttps://www.blogger.com/profile/14691405953751886243noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-41882561758188995872017-05-24T17:13:52.629+08:002017-05-24T17:13:52.629+08:00建議妳做以下配方
份量直接*1.8就可以
http://caroleasylife.blogspot...建議妳做以下配方<br />份量直接*1.8就可以<br />http://caroleasylife.blogspot.com/2011/03/blog-post_9431.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-67999599748594307872017-05-20T11:15:38.203+08:002017-05-20T11:15:38.203+08:00請問我是用39.5*32.5的烤盤 這樣材料的重量要增加多少請問我是用39.5*32.5的烤盤 這樣材料的重量要增加多少Anonymoushttps://www.blogger.com/profile/16377060725521537733noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-17674255298044644352017-04-02T16:53:41.391+08:002017-04-02T16:53:41.391+08:00現在的天氣30分鐘以內~現在的天氣30分鐘以內~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-48351950541111970042017-03-28T22:09:46.883+08:002017-03-28T22:09:46.883+08:00請問這款提拉米蘇可以離開冰箱多久呢?請問這款提拉米蘇可以離開冰箱多久呢?Anonymoushttps://www.blogger.com/profile/05050796659309052523noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63953744338981215502016-04-03T21:27:29.557+08:002016-04-03T21:27:29.557+08:00可以的~可以的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61729555933925681222016-03-29T09:53:02.956+08:002016-03-29T09:53:02.956+08:00carol老師
不好意思,想請問如果用扣環蛋糕模做提拉可以嗎?carol老師<br />不好意思,想請問如果用扣環蛋糕模做提拉可以嗎?島谷佳実https://www.blogger.com/profile/11280945728342709456noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76253350146084123142015-04-10T18:19:56.547+08:002015-04-10T18:19:56.547+08:00建議將份量*0.66666就可以
溫度時間不變~建議將份量*0.66666就可以<br />溫度時間不變~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-8580905615718937642015-04-07T17:01:23.503+08:002015-04-07T17:01:23.503+08:00老師您好:我的烤盤是30*20*4cm這樣要怎麼做巧克力咖啡蛋糕,那其它材料要須要修改嗎?老師您好:我的烤盤是30*20*4cm這樣要怎麼做巧克力咖啡蛋糕,那其它材料要須要修改嗎?小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-799324098914492912014-04-19T12:27:12.076+08:002014-04-19T12:27:12.076+08:00可以冷凍
吃之前放冷解凍
不影響口感~可以冷凍<br />吃之前放冷解凍<br />不影響口感~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-62147147471327346692014-04-18T10:36:27.987+08:002014-04-18T10:36:27.987+08:00老師:請問可以冷凍嗎?口感是否會影響?老師:請問可以冷凍嗎?口感是否會影響?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-86143622181974179452014-04-15T19:18:42.611+08:002014-04-15T19:18:42.611+08:00不客氣 希望順利~不客氣 希望順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64265781463767356702014-04-14T22:53:21.880+08:002014-04-14T22:53:21.880+08:00好的~謝謝CAROL老師
我再來找看看
如果找不到~我再用經典提拉米蘇替代
再次謝謝老師^Q^好的~謝謝CAROL老師<br />我再來找看看<br />如果找不到~我再用經典提拉米蘇替代<br />再次謝謝老師^Q^Anonymoushttps://www.blogger.com/profile/12573969519396024350noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-16765692057981172972014-04-13T13:01:25.598+08:002014-04-13T13:01:25.598+08:00慕絲類是沒有辦法使用素食吉利T製作
除非妳買特別的材料"伊那超寒天"
請參考以下...慕絲類是沒有辦法使用素食吉利T製作<br />除非妳買特別的材料"伊那超寒天"<br />請參考以下文章<br />http://caroleasylife.blogspot.com/2011/07/blog-post_29.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35792255728506397532014-04-11T23:48:42.444+08:002014-04-11T23:48:42.444+08:00親愛的CAROL老師您好
我想請問....
如果是素食者~吉利丁該用麼取代?
以這樣6吋該添加多少替...親愛的CAROL老師您好<br />我想請問....<br />如果是素食者~吉利丁該用麼取代?<br />以這樣6吋該添加多少替代品?<br />謝謝!Anonymoushttps://www.blogger.com/profile/12573969519396024350noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-86532020047169473392014-04-11T21:45:11.043+08:002014-04-11T21:45:11.043+08:00泡沫狀
應該是類似全蛋打發
有折疊痕也沒問題~泡沫狀<br />應該是類似全蛋打發<br />有折疊痕也沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-11588040073475469222014-04-10T13:18:22.914+08:002014-04-10T13:18:22.914+08:00carol老師,請問
蛋黃+砂糖+牛奶攪拌均勻後放在一個較小盛水的盆上.將小盆子放
上瓦斯爐上加熱...carol老師,請問<br />蛋黃+砂糖+牛奶攪拌均勻後放在一個較小盛水的盆上.將小盆子放<br /> 上瓦斯爐上加熱,利用冒上來的水蒸氣以隔鍋加熱的方式攪打成濃稠<br /> 的泡沫狀,<br />所謂的泡沫狀是打到滴下來有折疊痕嗎?(我是打到這種程度)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4553597287331492122014-03-19T20:26:30.028+08:002014-03-19T20:26:30.028+08:00太太好幸福^^
很開心做的順利
謝謝Jack跟我分享~~太太好幸福^^<br />很開心做的順利<br />謝謝Jack跟我分享~~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72990738071400403392014-03-18T21:56:39.832+08:002014-03-18T21:56:39.832+08:00谢谢老师,这款提拉米苏是我为老婆准备的结婚纪念日礼物之一,她很开心。(*^__^*) 谢谢老师,这款提拉米苏是我为老婆准备的结婚纪念日礼物之一,她很开心。(*^__^*) Jackhttps://www.blogger.com/profile/08849817895005559960noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-938171440912085932014-03-17T18:52:48.875+08:002014-03-17T18:52:48.875+08:00這一款類似慕絲做法
可以脫模形狀比較漂亮
另一款只能用容器盛裝 無法脫模這一款類似慕絲做法<br />可以脫模形狀比較漂亮<br /><br />另一款只能用容器盛裝 無法脫模carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com