tag:blogger.com,1999:blog-6421531370070396082.post2028150110298694558..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 元寶。Custard sponge cake - 實作影片 carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6421531370070396082.post-41943870275348806892019-05-21T09:02:28.347+08:002019-05-21T09:02:28.347+08:00這樣的原因是烘烤時間過久
或是烤溫過高
烤的太乾 組織不夠柔軟~這樣的原因是烘烤時間過久<br />或是烤溫過高<br />烤的太乾 組織不夠柔軟~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-34282842140869992572019-05-20T14:36:47.121+08:002019-05-20T14:36:47.121+08:00請問老師我把它折起來的時候都會破裂,請問是什麼原因呢?(擠完內餡後折成元寶狀後下方斷裂)請問老師我把它折起來的時候都會破裂,請問是什麼原因呢?(擠完內餡後折成元寶狀後下方斷裂)May1138https://www.blogger.com/profile/11635239260333359856noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-88052586841118085452019-02-03T19:53:01.857+08:002019-02-03T19:53:01.857+08:00I knew thank you😘I knew thank you😘Anonymoushttps://www.blogger.com/profile/12938744614267377026noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-84220942898849798892019-02-03T19:51:06.923+08:002019-02-03T19:51:06.923+08:00What are the components of the dish? 🌚🤔What are the components of the dish? 🌚🤔Anonymoushttps://www.blogger.com/profile/12938744614267377026noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-43587212668986645812017-12-23T13:50:20.945+08:002017-12-23T13:50:20.945+08:00放久會回潮是正常的
若希望比較乾爽
可以灑放潮糖粉沒問題~
不過還是當天吃最好放久會回潮是正常的<br />若希望比較乾爽<br />可以灑放潮糖粉沒問題~<br />不過還是當天吃最好carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76871412227807094912017-12-11T23:01:46.605+08:002017-12-11T23:01:46.605+08:00老師~~請問我捲好的成品,冷藏隔天表面還是會濕黏
,請問糖粉有需要用放潮糖粉嗎?老師~~請問我捲好的成品,冷藏隔天表面還是會濕黏<br />,請問糖粉有需要用放潮糖粉嗎?Anonymoushttps://www.blogger.com/profile/00751298232843060038noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42618557442374909502017-10-01T12:03:47.098+08:002017-10-01T12:03:47.098+08:00Thank you
welcomeThank you<br />welcomecarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-23910843229893125872017-09-27T19:08:37.553+08:002017-09-27T19:08:37.553+08:00Hi Carol
Thank you for sharing your recipes. They ...Hi Carol<br />Thank you for sharing your recipes. They all look delicious. I'm just wondering and will appreciate if you can convert your recipes in English. Thank you and wish you success in life. 😊<br />Mary Ann <br />Maryannesteban1@gmail.comMAEhttps://www.blogger.com/profile/05177573171341278117noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-30056650111924541792017-02-16T16:51:51.770+08:002017-02-16T16:51:51.770+08:00我使用的是台酒玉山蘭姆酒我使用的是台酒玉山蘭姆酒carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83705970585417098232017-02-14T08:54:50.722+08:002017-02-14T08:54:50.722+08:00老師,請問您影片中的蘭姆酒是哪種牌子的,因牌子太多,不知道要選哪種?謝謝老師.老師,請問您影片中的蘭姆酒是哪種牌子的,因牌子太多,不知道要選哪種?謝謝老師.Anonymoushttps://www.blogger.com/profile/09018384670147208520noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50701669342902355072017-01-07T07:57:37.459+08:002017-01-07T07:57:37.459+08:00kimi
甜點沒有標準計算公式kimi<br />甜點沒有標準計算公式carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-1322941994866070582017-01-03T19:24:48.429+08:002017-01-03T19:24:48.429+08:00請問老師份量計算方式有公式嗎?適用所有東西嗎?請問老師份量計算方式有公式嗎?適用所有東西嗎?Anonymoushttps://www.blogger.com/profile/12226897732964212610noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-300951794595821282016-06-28T18:39:26.570+08:002016-06-28T18:39:26.570+08:00謝謝
多做會越來越順利
歡迎來訪~~謝謝<br />多做會越來越順利<br />歡迎來訪~~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-43615596976693457812016-06-25T14:47:54.444+08:002016-06-25T14:47:54.444+08:00原來是這樣 我還以為我沒烤熟:P
我還是乖乖加夠糖跟糖粉好了:D 謝謝老師解答~
(之前才買...原來是這樣 我還以為我沒烤熟:P<br /><br />我還是乖乖加夠糖跟糖粉好了:D 謝謝老師解答~<br /><br />(之前才買烤箱 嘗試做戚風蛋糕之後就愛上自己動手做了 <br /><br />有老師這個網站在 超方便的 太感謝了~^^Anonymoushttps://www.blogger.com/profile/10622853045905283337noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-22517853757215815972016-06-19T18:39:18.432+08:002016-06-19T18:39:18.432+08:00糖粉可以幫助保持蛋糕表面乾燥
糖減少太多也會使得成品濕黏~糖粉可以幫助保持蛋糕表面乾燥<br />糖減少太多也會使得成品濕黏~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-30740043233097244522016-06-19T18:38:29.732+08:002016-06-19T18:38:29.732+08:00卡仕达酱冷藏約可以保存4-5天左右~
蛋糕捲容易裂
1.蛋糕體太厚
2.蛋糕體太濕或太乾
3.開始...卡仕达酱冷藏約可以保存4-5天左右~<br /><br />蛋糕捲容易裂<br />1.蛋糕體太厚<br />2.蛋糕體太濕或太乾<br />3.開始捲起的部位要劃幾道線<br />蛋糕捲的份量要依照烤盤大小調整<br />不然同樣的份量但是烤盤大小不同<br />就造成蛋糕厚度有差異<br />就會造成烤不透或烤太乾的情形<br />如果妳不會計算<br />烤盤尺寸給我<br />我幫妳算比較適當的份量<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-7556558545892378212016-06-12T11:35:54.731+08:002016-06-12T11:35:54.731+08:00你好
請問烤好之後我沒有灑糖粉 蛋糕的表皮是不是會有點濕濕黏黏的 會黏手呢
那如果一定要灑...你好<br /><br />請問烤好之後我沒有灑糖粉 蛋糕的表皮是不是會有點濕濕黏黏的 會黏手呢 <br /><br />那如果一定要灑糖粉 可以用別的粉代替嗎?<br /><br />如果覺得蛋糕太甜可否把糖減量呢?<br />Anonymoushttps://www.blogger.com/profile/10622853045905283337noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-65464792095672960212016-03-01T17:15:29.661+08:002016-03-01T17:15:29.661+08:00Carol 老师:卡仕达酱冷藏存放时间是多久?我做了两次,烘后蛋糕没能卷就裂断,是温度太高吗?Carol 老师:卡仕达酱冷藏存放时间是多久?我做了两次,烘后蛋糕没能卷就裂断,是温度太高吗?MayLohhttps://www.blogger.com/profile/01888489500041773744noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42646441686557720832016-01-18T19:06:24.617+08:002016-01-18T19:06:24.617+08:00高粱酒代替是可以的
但比較烈一點
可以少加一些
希望喜歡~高粱酒代替是可以的<br />但比較烈一點<br />可以少加一些<br /><br />希望喜歡~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-21570358410166548912016-01-18T19:05:43.711+08:002016-01-18T19:05:43.711+08:00直接使用香草卡士達醬也可以
加了鮮奶油口感更蓬鬆直接使用香草卡士達醬也可以<br />加了鮮奶油口感更蓬鬆carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-12077063848561037732016-01-18T19:05:09.521+08:002016-01-18T19:05:09.521+08:00冰的~冰的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77424376100884289362016-01-18T19:04:55.116+08:002016-01-18T19:04:55.116+08:00烤布不適合 蛋糕組織無法順利膨脹而且會有硬皮
鮮奶油份量可以自行斟酌烤布不適合 蛋糕組織無法順利膨脹而且會有硬皮<br />鮮奶油份量可以自行斟酌carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72534535694248529712016-01-18T19:03:53.898+08:002016-01-18T19:03:53.898+08:00將糖的部份直接使用草莓果醬代替
牛奶要減少10-15g將糖的部份直接使用草莓果醬代替<br />牛奶要減少10-15gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-27394819905162240712016-01-18T19:03:20.608+08:002016-01-18T19:03:20.608+08:00冰箱保存約3-4天~冰箱保存約3-4天~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-31528221119367612072016-01-17T20:12:32.927+08:002016-01-17T20:12:32.927+08:00記得小時候放學時都會到麵包店買一盒來吃 售價還不便宜
Carol老師太厲害了我要找個機會來做做看
另...記得小時候放學時都會到麵包店買一盒來吃 售價還不便宜<br />Carol老師太厲害了我要找個機會來做做看<br />另外請教老師法式千層薄餅蛋糕的白蘭地可用高粱酒代替嗎?<br />家中只有高梁(#_#)<br />Anonymoushttps://www.blogger.com/profile/01567537423588104635noreply@blogger.com