作者查詢 / gakuto

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作者 gakuto 在 PTT [ baking ] 看板的留言(推文), 共15則

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[問題] 馬卡龍烤上色但底部沒熟

[ baking ]23 留言, 推噓總分: +2

作者: Mrwhite2015 - 發表於 2021/11/08 01:24(4年前)

22^F推gakuto: 烘碗機20分鐘烤箱130度 20分鐘1.165.106.185 01/15 01:16

23^F→gakuto: 比例杏仁粉40 糖粉40 蛋白35糖351.165.106.185 01/15 01:18

[問題] 舒服蕾鬆餅配方～

[ baking ]23 留言, 推噓總分: +1

作者: demon3752 - 發表於 2021/07/19 22:32(4年前)

4^F推gakuto: 看到有些食譜蛋白：蛋黃=2:1202.39.169.192 07/21 13:16

5^F→gakuto: 也有看過1:1的... 感覺也差太多202.39.169.192 07/21 13:16

6^F→gakuto: 到底哪種好啊？202.39.169.192 07/21 13:17

7^F→gakuto: 另外所謂的最原始食譜要去哪裡找？202.39.169.192 07/21 13:17

8^F→gakuto: 我看網路各種甜點食譜比例都各有不同阿202.39.169.192 07/21 13:18

9^F→gakuto: 看起來太多人敢改配方了202.39.169.192 07/21 13:18

10^F→gakuto: 就算是版上的也一樣大家用的食譜也都不同202.39.169.192 07/21 13:19

[問題] 一直失敗的馬卡龍

[ baking ]34 留言, 推噓總分: +7

作者: julia705 - 發表於 2021/07/14 12:51(4年前)

25^F推gakuto: 58克蛋白 88克糖 63克杏仁粉 56克純糖粉1.165.183.193 07/18 16:38

26^F→gakuto: 試試。如果有烘婉機把杏仁粉糖粉放進去1.165.183.193 07/18 16:39

27^F→gakuto: 烘乾30分鐘看看1.165.183.193 07/18 16:39

28^F→gakuto: 另外蛋白要確保沒有沾到蛋黃油或是水1.165.183.193 07/18 16:40

29^F推gakuto: 或是照妳原來的比例杏仁粉改成68克1.165.183.193 07/18 16:43

30^F推gakuto: 82克糖1.165.183.193 07/18 16:49

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