tag:blogger.com,1999:blog-6421531370070396082.post8175908370216990387..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 奶黃豆沙酥carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-6421531370070396082.post-53097856338501854742018-08-30T10:05:08.008+08:002018-08-30T10:05:08.008+08:00金月娘的豆沙餡製作有些不同
鹹蛋黃要先烤熟然後徹底壓碎過篩成細粉
再跟白豆沙餡混合而成金月娘的豆沙餡製作有些不同<br />鹹蛋黃要先烤熟然後徹底壓碎過篩成細粉<br />再跟白豆沙餡混合而成carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-20892515177473358882018-08-22T20:39:28.699+08:002018-08-22T20:39:28.699+08:00老師,這款等不等於外面賣的「金月娘」呢?謝謝🙏老師,這款等不等於外面賣的「金月娘」呢?謝謝🙏Anonymoushttps://www.blogger.com/profile/16109034273386976830noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-6887554597963785172016-09-20T16:07:09.976+08:002016-09-20T16:07:09.976+08:00當然有過篩更好 確保沒有結塊~
沒有也無所謂
太黏表示氣溫太高
可以放冰箱冰一下~
份量不足通常跟...當然有過篩更好 確保沒有結塊~<br />沒有也無所謂<br /><br />太黏表示氣溫太高<br />可以放冰箱冰一下~<br />份量不足通常跟黏鍋黏手損耗有關<br />可以直接平分就好~<br /><br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-85343769688710214782016-09-15T11:58:37.788+08:002016-09-15T11:58:37.788+08:00請問老師
製作蛋黃酥時麵粉過不過篩有甚麼差別?
我用嘉禾牌跟水手牌都沒有過篩XD
另外照老師的配...請問老師<br />製作蛋黃酥時麵粉過不過篩有甚麼差別? <br />我用嘉禾牌跟水手牌都沒有過篩XD<br /><br />另外照老師的配方用無鹽奶油做油皮時 發現太黏<br />但水減量總克數又改變 分割時油皮數又不夠<br />應該怎麼改進呢?<br /><br />謝謝Anonymoushttps://www.blogger.com/profile/09133936260600018123noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35200499122180781622016-08-29T13:09:17.665+08:002016-08-29T13:09:17.665+08:00在我的食譜中
固體油與液體植物油使用份量是不同的
所以我有不同的比例
但其他人的食譜我就沒有辦法回...在我的食譜中<br />固體油與液體植物油使用份量是不同的<br />所以我有不同的比例<br /><br />但其他人的食譜我就沒有辦法回覆~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51615532516037988072016-08-21T11:27:36.431+08:002016-08-21T11:27:36.431+08:00老師您好,請問一下有時看到一些時譜上標註使用豬油或無水奶油製糕餅,請問兩者是可以在液體上等比互使用嗎...老師您好,請問一下有時看到一些時譜上標註使用豬油或無水奶油製糕餅,請問兩者是可以在液體上等比互使用嗎?謝謝。Anonymoushttps://www.blogger.com/profile/14927809687644361738noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-7499576807266889822015-10-28T13:42:07.881+08:002015-10-28T13:42:07.881+08:00若有冷藏就沒問題~
如果有臭油味就不要使用~若有冷藏就沒問題~<br />如果有臭油味就不要使用~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-62083979992230308372015-10-27T22:12:47.445+08:002015-10-27T22:12:47.445+08:00妳好請問:無水奶油壞掉是什麼味道?可是如果沒味道放了一年還可以用嗎?謝謝妳好請問:無水奶油壞掉是什麼味道?可是如果沒味道放了一年還可以用嗎?謝謝Anonymoushttps://www.blogger.com/profile/18001295893418120360noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-31344192706497875662015-09-20T20:27:06.824+08:002015-09-20T20:27:06.824+08:00谢谢老师~谢谢老师~Anonymoushttps://www.blogger.com/profile/11365811440327564660noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2653726148393877672015-09-13T14:23:20.124+08:002015-09-13T14:23:20.124+08:00可以
但餡料要減少15g可以<br />但餡料要減少15gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-6920249694951907202015-09-10T00:53:57.357+08:002015-09-10T00:53:57.357+08:00請問老師內陷適合再包ㄧ粒鹹蛋黃嗎?請問老師內陷適合再包ㄧ粒鹹蛋黃嗎?Violahttps://www.blogger.com/profile/00656509912901179115noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-1398432699647523232015-09-09T10:37:32.104+08:002015-09-09T10:37:32.104+08:00請參考這一篇說明
http://caroleasylife.blogspot.com/2015/04...請參考這一篇說明<br />http://caroleasylife.blogspot.com/2015/04/blog-post_10.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42342001714349549082015-09-07T11:01:12.765+08:002015-09-07T11:01:12.765+08:00你好,我想請問,自己做的蛋黃酥,保存期限大約都是多久呢?你好,我想請問,自己做的蛋黃酥,保存期限大約都是多久呢?謝小孟https://www.blogger.com/profile/17429861270646067050noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-81226717246458791912015-09-06T11:57:17.785+08:002015-09-06T11:57:17.785+08:00沒問題~沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4148942583330955022015-09-03T20:22:35.712+08:002015-09-03T20:22:35.712+08:00老师,这个饼皮食谱适合做豆沙饼吗?老师,这个饼皮食谱适合做豆沙饼吗?Anonymoushttps://www.blogger.com/profile/11365811440327564660noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-14124344723975013962015-08-03T15:48:42.616+08:002015-08-03T15:48:42.616+08:00無水奶油也稱為酥油
不過建議是使用牛奶提煉的比較好
不要使用植物性 含反式脂肪
沒有添加油的餡料
...無水奶油也稱為酥油<br />不過建議是使用牛奶提煉的比較好<br />不要使用植物性 含反式脂肪<br /><br />沒有添加油的餡料<br />一定比較乾~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-89700453072951617852015-08-01T23:52:32.888+08:002015-08-01T23:52:32.888+08:00老師 無水奶油可以用酥油嗎?
像我去外面買餡料 是不是要買已經加(油)的
之前買沒加的 烤起來好乾...老師 無水奶油可以用酥油嗎?<br /><br />像我去外面買餡料 是不是要買已經加(油)的<br />之前買沒加的 烤起來好乾喔<br />Anonymoushttps://www.blogger.com/profile/13678185929350311778noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-44163379901923592302015-04-24T09:15:48.151+08:002015-04-24T09:15:48.151+08:00謝謝老師~~~謝謝老師~~~小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-60027401180522829452015-04-23T20:54:47.180+08:002015-04-23T20:54:47.180+08:00內餡份量減少15g
應該就沒問題
希望順利~內餡份量減少15g<br />應該就沒問題<br />希望順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64849164383348977142015-04-22T16:34:13.439+08:002015-04-22T16:34:13.439+08:00那這樣內餡份量要減少嗎因為有包肉鬆?那這樣內餡份量要減少嗎因為有包肉鬆?小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-80821992539993716352015-04-21T21:08:43.495+08:002015-04-21T21:08:43.495+08:00白豆沙用紅豆餡代替
http://caroleasylife.blogspot.com/2009/0...白豆沙用紅豆餡代替<br />http://caroleasylife.blogspot.com/2009/04/blog-post_391.html<br />再包上適量豆鬆(1/2大匙)捏成糰就是內餡<br /><br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-66130925734841999092015-04-20T15:35:10.607+08:002015-04-20T15:35:10.607+08:00老師您好:若是改成紅豆餡+素肉鬆份量要怎麼調配呢?老師您好:若是改成紅豆餡+素肉鬆份量要怎麼調配呢?小函https://www.blogger.com/profile/12734341760670474077noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-82794784465716258682015-02-06T14:39:45.262+08:002015-02-06T14:39:45.262+08:00如果不想加
就直接省略
多加1/4茶匙鹽調整味道~如果不想加<br />就直接省略<br />多加1/4茶匙鹽調整味道~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-90777574484017873182015-02-04T18:47:12.646+08:002015-02-04T18:47:12.646+08:00起司粉可用什麼代替嗎!!!起司粉可用什麼代替嗎!!!Anonymoushttps://www.blogger.com/profile/15888099444550457963noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2996508283944338982014-09-11T16:22:35.313+08:002014-09-11T16:22:35.313+08:00椰子餡可以將起士粉用椰子粉代替
鹹蛋黃直接取消~
牛奶用椰漿取代
希望順利~椰子餡可以將起士粉用椰子粉代替<br />鹹蛋黃直接取消~<br />牛奶用椰漿取代<br />希望順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com