作者查詢 / malisse74
作者 malisse74 在 PTT [ baking ] 看板的留言(推文), 共44則
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1F推:我猜是蛋白消泡 我做的沒有用到蛋白 放兩三天都不會出水10/06 18:01
2F→:可以參考一下 bit.ly/1aYLwEE10/06 18:02
10F推:不然就做布丁(custard)類06/04 06:36
2F→:XD (不過長相 和 事業線 都贏吧)04/05 12:44
2F推:蛋黃加熱一方面是衛生問題 另一方面加熱到一定會溫度會05/26 11:42
3F→:變稠 隔水時確定碗底不要接觸水面就不太擔心會煮熟05/26 11:43
12F推:即使是美國人的認知 兩者應不會只有甜鹹這麼簡單02/02 12:22
13F→:基本上兩種的材料和發的方法都類似 但成品的質地卻不同02/02 12:22
1F推:川上文代的書讚 最近紀伊國屋看到兩本日文新書很想買03/31 17:00
5F推:記得Friends裡Rachel在trifle裡面加了牛肉那集XD02/09 16:44
11F推:我個人是吃得出鹹味 不過當然跟奶油含量有關01/18 14:14
12F→:其實可以算算你奶油裡鹽含量多少 通常一條有3/4tsp鹽01/18 14:15
3F推:不知lemon curd或草莓果醬搭不搭01/18 14:17
11F推:就是回到室溫的意思 室溫下的奶油有點黏黏的 千萬別加熱01/10 16:52