tag:blogger.com,1999:blog-6421531370070396082.post6610268024467643715..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 巧克力古早味蛋糕。Taiwan Old Fashion chocolate Sponge Cake - 實作影片carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-6421531370070396082.post-37012060964965727932021-05-05T14:36:25.321+08:002021-05-05T14:36:25.321+08:00了解,謝謝老師!了解,謝謝老師!Annahttps://www.blogger.com/profile/04581163485566702902noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42724438572494544982021-05-04T21:49:09.800+08:002021-05-04T21:49:09.800+08:00油太少蛋糕容易乾
妳可能要自行依照實際狀況補一點牛奶調整~油太少蛋糕容易乾<br />妳可能要自行依照實際狀況補一點牛奶調整~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-47995148377431430272021-05-03T19:33:09.606+08:002021-05-03T19:33:09.606+08:00老師您好,我想用您建議的這個配方去做原味蛋糕,不知道能否減少一些油脂?如果可以,大概可以減量多少呢?...老師您好,我想用您建議的這個配方去做原味蛋糕,不知道能否減少一些油脂?如果可以,大概可以減量多少呢?減油後需要多加牛奶嗎?多加多少呢?先謝謝老師!Annahttps://www.blogger.com/profile/04581163485566702902noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68807301192083018122021-04-08T17:12:22.467+08:002021-04-08T17:12:22.467+08:00老师您好,
请问20g的苦甜巧克力可以全用無糖純可可粉代替吗?分量是多少?
谢谢。老师您好,<br /><br />请问20g的苦甜巧克力可以全用無糖純可可粉代替吗?分量是多少?<br /><br />谢谢。Anonymoushttps://www.blogger.com/profile/11770657311676624628noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2943431207471719632021-01-06T20:54:18.912+08:002021-01-06T20:54:18.912+08:00我倒入烤模距離模約1cm
出爐時超過烤模約1cm 左右
我倒入烤模距離模約1cm<br />出爐時超過烤模約1cm 左右<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-31861886459798576432021-01-06T20:20:05.284+08:002021-01-06T20:20:05.284+08:00請教:烤後高度約多高才算合格請教:烤後高度約多高才算合格Bettyhttps://www.blogger.com/profile/05086727668354461015noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64631668317975144712020-09-06T20:58:00.899+08:002020-09-06T20:58:00.899+08:00玉米粉可用低筋麵粉代替
此配方的份量可以用8寸圓模~玉米粉可用低筋麵粉代替<br />此配方的份量可以用8寸圓模~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76159989691820905462020-09-02T19:50:14.591+08:002020-09-02T19:50:14.591+08:00老師,玉米粉可用低筋麵粉代替嗎?配方的份量可以用8寸圓模嗎?老師,玉米粉可用低筋麵粉代替嗎?配方的份量可以用8寸圓模嗎?Girlhttps://www.blogger.com/profile/00086063343698432396noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-10423361238762646352020-08-31T08:56:43.821+08:002020-08-31T08:56:43.821+08:00牛奶55g = 奶粉6g+水50g牛奶55g = 奶粉6g+水50gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4504741538674143142020-08-31T08:54:51.454+08:002020-08-31T08:54:51.454+08:00MEI
抺茶粉份量好像太多了
比例不太對
我找時間實作 抓對份量再給妳參考~MEI<br />抺茶粉份量好像太多了<br />比例不太對<br />我找時間實作 抓對份量再給妳參考~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2733035697680609272020-08-31T08:53:16.558+08:002020-08-31T08:53:16.558+08:00材料:
a.蛋黃麵糊部份:
蛋黃7個
細砂糖20g
液體植物油80g
牛奶90ml
低筋麵粉100g...材料:<br />a.蛋黃麵糊部份:<br />蛋黃7個<br />細砂糖20g<br />液體植物油80g<br />牛奶90ml<br />低筋麵粉100g<br />香草精1茶匙<br /><br /><br />b.蛋白霜部份:<br />蛋白7個<br />檸檬汁1茶匙(5cc)<br />細砂糖65gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-3435419386837175042020-08-28T21:02:09.476+08:002020-08-28T21:02:09.476+08:00老師
請問如果想用奶粉代替牛奶可以嗎?
老師<br />請問如果想用奶粉代替牛奶可以嗎?<br />Anonymoushttps://www.blogger.com/profile/09769679156013750215noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-39641780389196471102020-08-26T16:39:03.843+08:002020-08-26T16:39:03.843+08:00老師妳好
有做古早味抹茶蛋糕,低粉70g、抺茶粉20g,烤溫160-170,烤70分,成品表面摸起來...老師妳好<br />有做古早味抹茶蛋糕,低粉70g、抺茶粉20g,烤溫160-170,烤70分,成品表面摸起來會黏手,口感沒有彈性,粉粉的,是沒烤透的關係嗎?MEIhttps://www.blogger.com/profile/17241584542794682929noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51825706460059483822020-08-23T20:01:25.420+08:002020-08-23T20:01:25.420+08:00老師你好,如果做原味,蛋糕模是23x23,請問份量如何調教?老師你好,如果做原味,蛋糕模是23x23,請問份量如何調教?Christinehttps://www.blogger.com/profile/15725822537565782011noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-38315194832696207442020-07-01T21:13:25.482+08:002020-07-01T21:13:25.482+08:00燙麵粉的過程
油溫溫度偏低
或是混合過程過久過度造成麵粉產生筋性
烘烤時間不足也會有回縮情形燙麵粉的過程<br />油溫溫度偏低<br />或是混合過程過久過度造成麵粉產生筋性<br />烘烤時間不足也會有回縮情形carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-5316521734979618392020-06-26T02:57:46.321+08:002020-06-26T02:57:46.321+08:00老師你好, 為什麼我的蛋糕會有縮腰情況呢?老師你好, 為什麼我的蛋糕會有縮腰情況呢?Cifihttps://www.blogger.com/profile/01638687238107225581noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50029873684677447422020-06-02T09:43:39.430+08:002020-06-02T09:43:39.430+08:00份量如下:
a.蛋黃麵糊:
蛋黃5個
液體植物油55g
牛奶50g
低筋麵粉65g
玉米粉12g
...份量如下:<br />a.蛋黃麵糊:<br />蛋黃5個<br />液體植物油55g<br />牛奶50g<br />低筋麵粉65g<br />玉米粉12g<br /><br />b.蛋白霜:<br />蛋白5個<br />檸檬汁1茶匙(5cc)<br />細砂糖50gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26311112724055510502020-05-31T16:16:22.565+08:002020-05-31T16:16:22.565+08:00請問如做原味,是否將可可粉轉為低筋麵粉及不加朱古力便可,謝謝請問如做原味,是否將可可粉轉為低筋麵粉及不加朱古力便可,謝謝Ritahttps://www.blogger.com/profile/10142451999911062906noreply@blogger.com