作者查詢 / naini
作者 naini 在 PTT [ baking ] 看板的留言(推文), 共46則
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2F推: 我是多年前剛好到日本玩的時候自己搬回台123.193.182.241 09/11 09:55
3F→: 電壓差異我覺得影響不大123.193.182.241 09/11 09:56
16F推: 會不會噴跟接觸面角度跟盆的深度比較有關223.136.149.201 06/25 11:43
17F→: ,不過如果常用的話,建議還是買手持的會223.136.149.201 06/25 11:43
18F→: 輕鬆很多,我一開始也是用調理棒附的打蛋223.136.149.201 06/25 11:43
19F→: 器打,但打發打發蛋白按的手很酸,就受不223.136.149.201 06/25 11:43
20F→: 了買一台手持的了…223.136.149.201 06/25 11:43
39F推: 但看過好多人說用麵包機之後就不想買外面150.116.77.122 04/12 10:02
40F→: 吐司了...但跟樓上大家一樣不如預期150.116.77.122 04/12 10:03
3F推: 不是笨手笨腳,有些蛋殼真的很難好好敲開...150.116.77.122 03/29 09:34
15F推: 之前看過有人分享打發的鮮奶油可以冷凍+1223.137.31.170 01/07 09:27
16F→: ,但也想問問打發後的冷凍可以放多久?223.137.31.170 01/07 09:27
19F推: 感謝樓上分享心得 :)223.136.89.117 01/08 13:22
26F推: 我拿大瓷碗打蛋白XDD140.112.125.206 06/29 11:09
19F推: 我覺得這顏色應該比較接近深咖啡色而不是140.112.125.206 04/16 12:11
20F→: 黑色..(離題)140.112.125.206 04/16 12:11
30F推: 原來可以微波嗎??以前微波吐司跟麵包都會140.112.125.206 12/16 16:04
31F→: 變硬,導致我都不敢用微波加熱Orz140.112.125.206 12/16 16:04
39F推: 感謝t大解說,所以我以前可能微波太久Orz140.112.125.206 12/17 09:04
6F推: 一樓的意思是你先去買一個正統的戚風蛋糕模117.56.12.50 04/02 17:10
7F→: 如果成功了再去變化造型,之前板友已經說了117.56.12.50 04/02 17:11
8F→: 你的這個模不是正統戚風蛋糕模呀呀呀呀117.56.12.50 04/02 17:11
17F推: 手持攪拌棒拿久手很酸!後來買了電動攪拌棒117.56.12.50 01/08 17:16
18F→: 後只能說相見恨晚,打發快多了!!!!!!117.56.12.50 01/08 17:17