作者查詢 / dragoneminem
作者 dragoneminem 在 PTT [ baking ] 看板的留言(推文), 共31則
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24F→: 先和油脂均質的概念跟做乳液很像218.173.83.150 01/06 14:36
28F推: 專業推!07/21 04:03
29F→: 建議焦糖不要用不沾鍋做,弄不好鍋子就報銷了07/21 04:09
30F→: 且不沾鍋使用上也比較不適合突然差距大的溫度差07/21 04:12
13F推: 老實說我覺得生派皮直接加料下去烤比熟/半熟派皮加01/06 04:19
14F→: 料烤後派皮的酥脆度/好吃蠻多的耶01/06 04:20
15F→: 但鹹派派皮多半都要先烤過 重石我是買黑膽石來壓01/06 04:23
16F→: (水族館有賣,選擇火山石石頭比較不會因高溫炸裂掉)01/06 04:26
16F推: 這真的超級便宜,沒特價前已經注意很久(價錢都沒標)11/17 00:22
17F→: 一看到買一送一立刻下手,就算沒買一送一還是便宜!11/17 00:22
19F推: 事實上只剩一個也可以拿到櫃檯問先付款,等貨到再拿11/18 05:34
20F→: 另一個,之前油買一送一時我有這樣做是可以的!11/18 05:35
21F→: 店員會在發票上登記(發票要收好),進貨後會電話通知11/18 05:36
9F推: 已填單,感謝11/14 21:56
56F推: 浣熊 松鼠+111/14 02:40
6F推: 看起來好好吃喔!08/28 03:04
1F推:蛋白蛋黃鮮奶油有分別打發嗎02/04 13:25
12F→:我提拉米蘇完成冷藏一天後是軟軟的,但用湯匙挖開的斷02/04 20:59
13F→:面中的Cheese層也不會軟到流出來就是了(層層分明)02/04 21:02
14F→:面中的Cheese層也不會軟到流出來就是了(層層分明)02/04 21:06
15F→:蛋黃會用隔水加熱(水約80-90度)的方式打發再加入02/04 21:07
16F→:(不好意思上面多推一句>"<)02/04 21:09
17F→:Mascarpone及打發的蛋白02/04 21:10
4F→:你可以選擇報名岡山救國團的課程......11/27 04:57
3F推:好美~~~~我的夢想也是買一台雷切機XD10/23 02:31