作者查詢 / Junchoon
作者 Junchoon 在 PTT [ baking ] 看板的留言(推文), 共4425則
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1F→: 可麗露口感本來就很像粿啊,111.82.235.129 08/02 18:54
2F→: 也有吃過很像很濃稠的卡士達的111.82.235.129 08/02 18:55
21F→: 量多一點比較好做111.82.235.129 08/02 18:53
6F→: 糖漿用探針式的比較好,紅外線只能量223.136.252.136 07/31 22:41
7F→: 表面溫度,誤差會比較大,糖漿差一兩度223.136.252.136 07/31 22:41
8F→: 效果就不一樣了223.136.252.136 07/31 22:41
6F→: 翻譯的食譜書的國外室溫大多是說25度111.253.91.23 07/24 00:29
7F→: 蛋白最好打發的溫度是20度,111.253.91.23 07/24 00:29
8F→: 以台灣氣候最好是用冷藏蛋111.253.91.23 07/24 00:29
3F→: 你紙沒鋪好,加上沒烤透,冷卻後118.170.178.248 07/22 16:38
4F→: 就會縮的亂七八糟118.170.178.248 07/22 16:38
15F→: 沒沾黏不等於裡面水分烤到夠乾了111.246.30.145 07/22 20:49
16F→: 這需要經驗判斷,多練習吧111.246.30.145 07/22 20:49
7F→: 天氣熱的時候奶油從冰箱取出後111.242.112.167 07/21 13:24
8F→: 切成小塊直接打就好了111.242.112.167 07/21 13:25
9F→: 不然就在冷氣房操作吧111.242.112.167 07/21 13:25
1F推: NG的部分完全同意啊,用這種影片來教學118.170.47.206 07/09 16:32
2F推: 實在有點誤人子弟118.170.47.206 07/09 16:32
16F→: 如果想要上色漂亮還是用導熱性高的鋁模42.76.88.232 07/10 08:15
17F→: 或銅模比較好42.76.88.232 07/10 08:15
23F→: 如果是照原本Pierre Herme的食譜111.83.205.28 07/20 16:24
24F→: 是用發酵過的法式鮮奶油,他可能111.83.205.28 07/20 16:25
25F→: 認為用鮮奶油加檸檬汁可以模擬吧111.83.205.28 07/20 16:25
1F→: 擠花餅乾要用固體油,固體芥花油36.235.181.93 07/11 10:19
2F→: 就是氫化植物油,買酥油或白油來用36.235.181.93 07/11 10:19
3F→: 就好了,不過這種餅乾就是要吃奶香的啊36.235.181.93 07/11 10:19
15F→: 椰子油熔點太低了36.235.181.93 07/11 17:31
3F→: 你有預熱嗎?懷疑溫度不夠,先用烤箱溫42.76.88.232 07/10 08:18
4F→: 度計量看看吧42.76.88.232 07/10 08:18
19F→: 你這個麵團還沒出筋,沒辦法拉絲很正常36.233.16.206 07/09 12:17
20F→: 要用手揉的話練習一下甩打的揉法吧118.170.47.206 07/09 16:09
21F→: 會省力很多,在我有攪拌機之前也都用118.170.47.206 07/09 16:09
22F→: 手揉甩打一公斤麵團118.170.47.206 07/09 16:09
23F→: https://bit.ly/2KQZDHH118.170.47.206 07/09 16:19