tag:blogger.com,1999:blog-8704069687026107234.post2879236237418726030..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 硬式焦糖布甸 Hard Caramel PuddingKestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8704069687026107234.post-17908454963860317082012-03-21T14:55:34.000+08:002012-03-21T14:55:34.000+08:00流緊口水添
[版主回覆03/21/2012 16:52:14]即刻俾條 "口水肩"...流緊口水添<br />[版主回覆03/21/2012 16:52:14]即刻俾條 "口水肩" 妳呀!菲仔noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-22951726309401755442012-03-23T00:15:13.000+08:002012-03-23T00:15:13.000+08:00雞蛋布甸我掂呀,過黎踩下場先~~~XD
如果你嫌硬的話,落多D奶,1公升6隻蛋咁上下就OK,
我...雞蛋布甸我掂呀,過黎踩下場先~~~XD<br /><br />如果你嫌硬的話,落多D奶,1公升6隻蛋咁上下就OK,<br /><br />我平時整20cm圓模的分量係 650ml奶 + 150 cream + 5隻蛋 ,唔落cream質感 就削d,至於你個布甸咁多洞洞,會唔會係焗耐左?因為模具大小,唔肯定布甸熟未,最好用竹簽篤下<br />[Ghosy Lei回覆03/30/2012 22:17:47]好似牛油室溫放軟咁,好味~~<br />[版主回覆03/30/2012 13:44:36]原來妳係咁樣發現到,果然係一覺醒來,晃然大悟喎!<br />用朱古力軟心夾餅食!?唔怕溶咩?<br />好,搵次試試妳個方法整布甸先!多謝妳分享呀!<br />[Ghosy Lei回覆03/26/2012 04:27:45]焗布甸的溫度上面講錯左,睇返食譜係用180度<br />[Ghosy Lei回覆03/26/2012 03:37:47]呢個比例我整左n次,20cm圓模都冇問題~~^^<br /><br />蒸水蛋我就1份蛋2份水,計落雞蛋布甸用蛋少d咁喎,就算冇cream果隻都可以完整脫模,不過運送途中好易"登散"。<br /><br />響爐內攤凍,其實都係睇你個爐火同模黎決定,我都係連整三兩個時,最後一個入爐就上床訓,事後發覺果個好食d,因為我用20cm模,又整得較高身,焗成個鐘再加埋餘溫就啱啱好,誤打誤撞發現的,你可以試下,但唔一定啱用~~<br /><br />果隻軟心餡室溫放軟後,用黎夾甜味的餅干都幾好食架~~<br />[版主回覆03/25/2012 16:43:40]難得妳過嚟踩場,簡直歡迎至極啦!<br />6 隻蛋用成公升水咁多?會唔會太削,脫唔到模呀?好似蒸水蛋咁喎!我呢度3隻全蛋加3隻蛋黃,都係用300ml水咋喎!<br />嗯,乜原來個邊多窿係因為焗過火呀?真係要多謝妳話我知喇!<br />我覺得蛋白杏仁露始終唔及純杏仁茶咁清、咁好味,所以整過一次都無整喇!<br />點解要喺個爐入面攤凍嘅,咁咪有排都未攤得凍!?<br />係呀,要整到完全符合自己口味,真係要整好多次先得出結論。<br />我其實一直都好想再整心太軟,一來自己鍾意食,二來都想跟妳個改良方法試一試,奈何我個冰格長期爆滿,根本無位雪個軟心餡!<br />[Ghosy Lei回覆03/23/2012 02:35:10]補充多樣~~<br /><br />有排成日食蛋白杏仁露,剩左好多蛋黃用黎整雞蛋布甸,試過幾次都覺冇咁好食,質感同平時有D唔同,所以最後只用全蛋。<br /><br />20cm圓模,165度焗1個鐘,響焗爐內放涼先放入雪櫃,好滑冇洞洞,唯一缺點係有結皮....試過連整兩三個,頭一個焗好就拎出爐,尾果個放涼先拎,尾果個明顯好食好多。<br /><br />呢個布甸真係整過好多次,由開頭試爐火預時間,隔5分鐘就用竹簽篤下,篤到而家放左入爐就唔駛點理佢,只係中途轉一轉個模。<br /><br /> 要整到啱自己口味,真係要試好多次,少d心機都唔得Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-26791778143481341202012-03-23T22:22:40.000+08:002012-03-23T22:22:40.000+08:00我好少用雞蛋整布甸或整燉蛋之類...但芒果布甸我就愛死啦.可能經常用蛋做蛋糕,其他款式就無吃得咁多
...我好少用雞蛋整布甸或整燉蛋之類...但芒果布甸我就愛死啦.可能經常用蛋做蛋糕,其他款式就無吃得咁多<br />[版主回覆03/25/2012 16:29:17]哈,我就反而唔太好魚膠類布甸,比較鍾意燉蛋式或半蛋糕狀布甸。<br />緊張大師-小女人noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-75604694972224615112012-03-25T22:59:55.000+08:002012-03-25T22:59:55.000+08:00好似好好味
[版主回覆03/30/2012 13:39:31]好味o架,尤其個焦糖,更加係呢個布甸嘅...好似好好味<br />[版主回覆03/30/2012 13:39:31]好味o架,尤其個焦糖,更加係呢個布甸嘅靈魂呀!<br />Farming Cherrienoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-2489267787792508572012-03-27T05:50:40.000+08:002012-03-27T05:50:40.000+08:00真係好硬咁款噃......
[版主回覆03/30/2012 13:38:40]咁又唔係好硬,雪過之後...真係好硬咁款噃......<br />[版主回覆03/30/2012 13:38:40]咁又唔係好硬,雪過之後就當然再硬少少啦,但食落唔係想像中咁硬o架!如果唔夠硬身就唔可以倒扣喇!<br />Motonako.Anoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-89265111365506621692012-04-10T00:22:07.000+08:002012-04-10T00:22:07.000+08:00一睇就知香滑好味道 ~~
[版主回覆04/10/2012 13:22:27]掂喎妳,一睇就知!
一睇就知香滑好味道 ~~<br />[版主回覆04/10/2012 13:22:27]掂喎妳,一睇就知!<br />芹菜noreply@blogger.com