tag:blogger.com,1999:blog-6421531370070396082.post5457696216876443273..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 簡易提拉米蘇carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-6421531370070396082.post-27169410205319357152018-04-09T14:17:43.483+08:002018-04-09T14:17:43.483+08:00沒有錯
希望順利~沒有錯<br />希望順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61133264252816366142018-04-05T08:42:11.174+08:002018-04-05T08:42:11.174+08:00老师mascarpone cheese 500g 的话食谱该怎么调整?
mascarpone-5...老师mascarpone cheese 500g 的话食谱该怎么调整?<br /> <br />mascarpone-500g<br />whipping cream -249g<br />sugar-83<br />water-83<br />请问这食谱对吗?静静想睡觉https://www.blogger.com/profile/17485372927335518820noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-82718916608946702622017-10-01T10:14:51.977+08:002017-10-01T10:14:51.977+08:00砂糖建議要使用細砂糖才能夠融化的均勻
攪拌過程可以用電動攪拌機
口感有沙沙的不一定是糖沒有化
有可能...砂糖建議要使用細砂糖才能夠融化的均勻<br />攪拌過程可以用電動攪拌機<br />口感有沙沙的不一定是糖沒有化<br />有可能是操作Marscapone的過程攪拌過度導致油脂分離 <br /><br />操作過程可以依照個人習慣沒問題<br /><br />Marscapone屬於新鮮柔軟的乳酪<br />又沒有添加吉利丁<br />所以是比較軟<br />你也可以降低 鮮奶油的比例 打發更挺立自行試試~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-5847098175881127022017-09-18T14:54:46.689+08:002017-09-18T14:54:46.689+08:00老師請問:
蛋黃在加入砂糖後攪拌時是否可以用電動攪拌機(攪拌時間拉長一點)把砂糖徹底攪拌溶化,我試做...老師請問:<br />蛋黃在加入砂糖後攪拌時是否可以用電動攪拌機(攪拌時間拉長一點)把砂糖徹底攪拌溶化,我試做的結果吃起來口感有一點點沙沙的,是否因為砂糖沒溶解所造成的原因?<br /><br />在攪拌蛋黃跟 Marscapone 混合時,有比較建議把某項往哪一個中間加入嗎?例如:我把Marscapone 分3~4次 加在蛋黃裡,然後用抹刀輕壓切拌。(還是相反過來蛋黃往Marscapone也可以??)<br /><br />最後的試吃結果...口感偏軟泥,組織凝結ㄨㄛˋ裹不佳,如果要組織再硬一點有口感一點,(在不加吉利丁情況下)是否要降低鮮奶油的相對總體比例,還是鮮奶油要打發到硬挺一些,或者是說某個環節要調整流程細節?Anonymoushttps://www.blogger.com/profile/13030947115401265156noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-82971051008728653962017-05-08T10:00:01.674+08:002017-05-08T10:00:01.674+08:00將所有材料*0.8就可以~將所有材料*0.8就可以~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-18382905809618454292017-05-04T21:39:23.466+08:002017-05-04T21:39:23.466+08:00老師你好,請問如果馬斯卡彭250克的話鮮奶油要怎麼調整?老師你好,請問如果馬斯卡彭250克的話鮮奶油要怎麼調整?Anonymoushttps://www.blogger.com/profile/06954166358288247291noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35357376150168427592017-04-13T20:47:19.887+08:002017-04-13T20:47:19.887+08:00天氣冷 馬斯卡朋可以回溫10-20分鐘
但天氣熱可以直接操作 天氣冷 馬斯卡朋可以回溫10-20分鐘<br />但天氣熱可以直接操作 carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-39284322170829813542017-04-03T11:26:54.178+08:002017-04-03T11:26:54.178+08:00馬斯卡朋要回溫嗎?要回溫多久?還是可以從冷藏拿出來就直接用?馬斯卡朋要回溫嗎?要回溫多久?還是可以從冷藏拿出來就直接用?Anonymoushttps://www.blogger.com/profile/03430590328487129451noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-3659665712902184732016-05-27T18:32:39.933+08:002016-05-27T18:32:39.933+08:00份量大約直接*1.5~份量大約直接*1.5~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26597930094655552392016-05-25T19:07:54.498+08:002016-05-25T19:07:54.498+08:00請問八吋的比例是多少呢。謝謝請問八吋的比例是多少呢。謝謝明宏https://www.blogger.com/profile/13239478040299390113noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63733570956704834342016-05-05T20:18:02.120+08:002016-05-05T20:18:02.120+08:00鮮奶油才能夠打發變成蓬鬆狀
鮮奶是沒有辦法的~
所以不能使用鮮奶代替鮮奶油鮮奶油才能夠打發變成蓬鬆狀<br />鮮奶是沒有辦法的~<br />所以不能使用鮮奶代替鮮奶油carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-86921677062746474682016-05-02T15:30:13.943+08:002016-05-02T15:30:13.943+08:00carol老師您好:請問有加鮮奶油跟沒加鮮奶油會有什麼不同嗎?如果不想用鮮奶油是否可以用鮮奶代替呢?...carol老師您好:請問有加鮮奶油跟沒加鮮奶油會有什麼不同嗎?如果不想用鮮奶油是否可以用鮮奶代替呢?謝謝您~Anonymoushttps://www.blogger.com/profile/03058450203946713061noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-34028363861781189152016-04-29T22:38:21.435+08:002016-04-29T22:38:21.435+08:00沒問題~沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-47977672472699887212016-04-27T16:33:26.450+08:002016-04-27T16:33:26.450+08:00請問蛋黃餅乾可以用手指餅乾代替嗎?謝謝!!請問蛋黃餅乾可以用手指餅乾代替嗎?謝謝!!Anonymoushttps://www.blogger.com/profile/11811320958653141039noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-21510076625418706952015-04-28T12:14:20.680+08:002015-04-28T12:14:20.680+08:00馬斯卡朋放比較久也會容易油水分離~
所以買回來趁新鮮儘快用完~馬斯卡朋放比較久也會容易油水分離~<br />所以買回來趁新鮮儘快用完~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-82831721647497363712015-04-27T02:13:43.652+08:002015-04-27T02:13:43.652+08:00請問老師:之前我做都很成功,上禮拜買一盒馬斯卡朋,今天從冷藏拿出來退冰,退多久時間也忘了,應該有2小...請問老師:之前我做都很成功,上禮拜買一盒馬斯卡朋,今天從冷藏拿出來退冰,退多久時間也忘了,應該有2小時以上吧,結果倒出來開始要拌就感覺有點油水分離,拌不到一分鐘真的分離了,以前冷藏拿到室溫退很久也沒這樣過,這問題出在哪呢?Anonymoushttps://www.blogger.com/profile/18067439382757587461noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28520705609687638032015-02-18T11:12:47.689+08:002015-02-18T11:12:47.689+08:00冷凍解凍後有可能會出一點水
冷藏保存約5-6天~冷凍解凍後有可能會出一點水<br /><br />冷藏保存約5-6天~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-54267722841664119592015-02-18T11:12:01.691+08:002015-02-18T11:12:01.691+08:00材料不同一定口感有差異~材料不同一定口感有差異~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-53696330406526921282015-02-16T17:15:23.426+08:002015-02-16T17:15:23.426+08:00請問可以冷凍保存嗎?
那如果是冷藏保存放一個禮拜會不會壞掉?請問可以冷凍保存嗎?<br />那如果是冷藏保存放一個禮拜會不會壞掉?Anonymoushttps://www.blogger.com/profile/02536775643036720635noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63831244383133638982015-02-14T01:33:04.140+08:002015-02-14T01:33:04.140+08:00請問此配方跟傳統的有加蛋的區別是在口感嗎?謝謝你!請問此配方跟傳統的有加蛋的區別是在口感嗎?謝謝你!Anonymoushttps://www.blogger.com/profile/10001887013857156623noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-30568074197932248122015-01-19T20:43:50.264+08:002015-01-19T20:43:50.264+08:00可以自行調整沒問題~可以自行調整沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-58347853859146221942015-01-16T17:59:19.350+08:002015-01-16T17:59:19.350+08:00老師這種提拉米蘇可以減糖嗎?我同事覺得有點太甜了,我想減糖不知會不會成功,謝謝老師這種提拉米蘇可以減糖嗎?我同事覺得有點太甜了,我想減糖不知會不會成功,謝謝Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50135530567020251092014-11-13T09:08:23.048+08:002014-11-13T09:08:23.048+08:00謝謝
很開心順利~謝謝<br />很開心順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-14669070595807893502014-11-13T00:10:18.822+08:002014-11-13T00:10:18.822+08:00谢谢老师的回答!
跟着你的食谱做了一个,感觉很好啊!
谢谢您的分享与指教!谢谢老师的回答!<br />跟着你的食谱做了一个,感觉很好啊!<br />谢谢您的分享与指教!oiahoihttps://www.blogger.com/profile/14560934606756155228noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64639076139199270972014-11-12T21:14:30.883+08:002014-11-12T21:14:30.883+08:00沒問題~沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com