作者查詢 / jior
作者 jior 在 PTT [ baking ] 看板的留言(推文), 共64則
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15F推: 破壁機是沒這麼厲害會打到升溫融化啦,難道36.231.113.201 05/03 18:08
16F→: 打一打不小心直接變成棉花糖這樣36.231.113.201 05/03 18:08
4F推: 那不就變成蛋白霜當打發鮮奶油做冰淇淋這樣118.160.2.241 03/30 15:47
5F→: ?118.160.2.241 03/30 15:47
2F推: 確定能比較快速製作嗎?36.231.117.129 03/28 20:24
1F→: 為啥不直接去問她或是在他的頻道留言?我們36.231.88.178 03/16 19:51
2F→: 在這邊覺得相似不相似能幹嘛?36.231.88.178 03/16 19:51
24F推: 麵包裡面那圈看起來是蠻可怕的36.231.76.19 03/13 16:26
1F推: 不是油水分離吧,是又結塊了吧,你的牛奶加36.231.101.160 03/03 19:49
2F→: 的溫度跟加的方式有沒有分批?還有前面的混36.231.101.160 03/03 19:49
3F→: 合有均勻嗎?36.231.101.160 03/03 19:49
4F推: 然後你的質地不同是那種不同,太軟還是太硬36.231.101.160 03/03 20:00
5F→: ?在還沒加牛奶之前加了雞蛋之後混合的狀態36.231.101.160 03/03 20:00
6F→: 是怎樣的?36.231.101.160 03/03 20:00
24F推: 如果你奶油乳酪微波完熱一點質地很軟其實沒36.231.101.160 03/04 16:14
25F→: 關係,姑且不論你是用牛奶還是鮮奶油,但是36.231.101.160 03/04 16:14
26F→: 你其他東西加進去溫度就要注意,雞蛋都知道36.231.101.160 03/04 16:14
27F→: 要室溫了,那牛奶總不能冰箱拿出來就直接到36.231.101.160 03/04 16:14
28F→: 進去吧,而且你牛奶還比雞蛋簡單,拿去微波36.231.101.160 03/04 16:14
29F→: 一下就可以了,乳酪這東西就跟做巧克力或是36.231.101.160 03/04 16:14
30F→: 黃油打發一樣,溫度跟混合食材都要注意36.231.101.160 03/04 16:14
8F推: 紐約起司是要cream cheese+sour cream,所114.37.218.167 02/14 00:56
9F→: 以還要買酸奶油114.37.218.167 02/14 00:56
7F推: 感謝經驗談!!36.231.113.97 01/25 16:09
6F推: 不然加乳清吧180.176.238.203 01/09 23:34
1F推: 可能你下層烤溫過高,或是放太下層118.160.5.137 12/31 18:44