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作者 shiz 在 PTT [ baking ] 看板的留言(推文), 共92則

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[問題] 分蛋蛋糕的拌合順序

[ baking ]28 留言, 推噓總分: +7

作者: pannacotta - 發表於 2016/02/13 23:45(8年前)

12^F推shiz: 想把蛋糕弄細緻的話，可以在進烤箱前先用叉子在烤盤裡上下02/14 13:10

13^F→shiz: 戳個三分鐘，把大氣泡弄掉，如果蛋白霜打得夠結實，還是會膨02/14 13:10

14^F→shiz: 我的做法都是3→2→1，乾料最後放02/14 13:11

15^F→shiz: 3→1→2才對02/14 13:12

20^F推shiz: 我做蜂蜜蛋糕時就是戳這麼久，口感才會膨鬆又綿密02/14 20:34

21^F→shiz: 而且照你描述，蛋白是只打到軟性發泡，要打到彎不下來02/14 20:35

22^F→shiz: 是硬挺沒有彎鉤不會垂下來，才算完成02/14 20:35

[洽特] 台北文山景美新店洽發彩虹合購

[ baking ]12 留言, 推噓總分: +6

作者: Freyja63 - 發表於 2015/09/27 23:38(8年前)

6^F推shiz: 那我拿3公斤可以嗎？09/28 19:08

[洽特] 洽發彩虹高筋-三重/民生社區自取

[ baking ]7 留言, 推噓總分: +6

作者: QUERER - 發表於 2015/09/21 15:09(8年前)

4^F推shiz: 我3KG謝謝！09/23 23:22

6^F推shiz: 請問是否要廢團？09/28 18:46

7^F→shiz: 抱歉，等太久了，我跟別團......09/28 19:08

[問題] 怎麼裝飾無加工品的素蛋糕？

[ baking ]74 留言, 推噓總分: +21

作者: Iamasshole - 發表於 2014/10/27 17:16(9年前)

32^F推shiz: 只能用水果了，香蕉、奇異果、莓果類都行10/27 19:51

52^F推shiz: 但我真的覺得你有把自己逼得很死的感覺10/27 21:33

Re: [洽特] 攪拌機的鋼盆清洗（麵包）

[ baking ]3 留言, 推噓總分: +3

作者: lifelover - 發表於 2014/10/23 21:22(9年前)

1^F推shiz: 我也覺得清理起來很輕鬆，比做麵包還簡單10/24 12:30

[問題] 磅蛋糕配方比例問題

[ baking ]19 留言, 推噓總分: +9

作者: darkwinter - 發表於 2014/10/15 22:15(9年前)

2^F推shiz: 我沒看過糖油拌合還加打發蛋白霜的做法耶...10/15 22:31

6^F推shiz: 這週末來做一次看看好了10/15 22:57

7^F→shiz: 我猜，應該是要3顆蛋黃，2顆蛋白，才會讓組織沒那麼綿密10/15 22:58

8^F→shiz: 而且1顆蛋抓50g，3顆蛋才會是150g吧，少一顆蛋黃？10/15 22:59

18^F推shiz: 今天試做了一次，烤起來跟加泡打粉的組織差不多，所以可能是10/19 19:05

19^F→shiz: 你沒拌勻+沒烤透，因為蛋白霜跟奶油麵糊不好拌勻10/19 19:05

[問題] 忘了加酵母

[ baking ]13 留言, 推噓總分: +6

作者: kxxx27 - 發表於 2014/10/14 22:54(9年前)

5^F推shiz: 麵疙瘩我笑了，印度烤餅也行喔 XDDDDD10/15 09:08

[問題] 市售的橙香柚子醬做甜點

[ baking ]4 留言, 推噓總分: +2

作者: apple960164 - 發表於 2014/10/07 12:13(9年前)

2^F推shiz: 可以，我都拿柚子茶做磅蛋糕，但糖要減量1/3-1/210/07 20:21

3^F→shiz: 我是用costco裡的韓味不二柚子茶10/07 20:22

[問題] 乳酪蛋糕要用哪種模具

[ baking ]8 留言, 推噓總分: +3

作者: apple960164 - 發表於 2014/10/03 10:04(9年前)

4^F推shiz: 我家也是7"，我都是6"x1.2或8"x0.810/03 11:52

[問題] 泡打粉

[ baking ]27 留言, 推噓總分: +8

作者: EryngiiYang - 發表於 2014/09/29 21:13(9年前)

5^F推shiz: 泡打粉通常是加在磅蛋糕或鬆餅09/29 22:35

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