tag:blogger.com,1999:blog-8704069687026107234.post6529353647592443573..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 黑芝麻麻糬波波 Black Sesame PontikegeKestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8704069687026107234.post-71629825203108526462014-08-23T03:00:21.915+08:002014-08-23T03:00:21.915+08:00妳可以插針入去,如果無任何粉漿黐喺針上面咪 OK 囉!妳可以插針入去,如果無任何粉漿黐喺針上面咪 OK 囉!Kestrelhttps://www.blogger.com/profile/06392582378288019732noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-91216173571287836872014-08-22T23:39:15.858+08:002014-08-22T23:39:15.858+08:00我想問點為之熟呀?我想問點為之熟呀?Anonymoushttps://www.blogger.com/profile/17915241912135204882noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-75013035512515733932009-10-07T23:53:00.000+08:002009-10-07T23:53:00.000+08:00成功左WOR, 恭喜 望到都覺得外脆內軟呀^^ HEEHEE
[版主回覆10/08/2009 02:...成功左WOR, 恭喜 望到都覺得外脆內軟呀^^ HEEHEE<br />[版主回覆10/08/2009 02:06:00] 多謝妳呀米雪! <br /> 不過真係唔知點解會老化得咁快囉!第二日食已經又乾又硬。<br />Yuennoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-53248987880762362732011-06-19T14:58:00.000+08:002011-06-19T14:58:00.000+08:00first of all thanks for posting this XD i was look...first of all thanks for posting this XD i was looking everywhere for how to make em' but sadly it didn't work out for me ): however i did some research and the bread its actually called Pão de Queijo i played with the recipes a bit and its exactly the same bread they sold in bakeries in hk XD here are the recipees if you want to try it :D http://lepetitbrioche.blogspot.com/2010/09/brazilian-cheese-bread-pao-de-queijo.html http://globetrotterdiaries.com/recipes/pao-de-queijo-brazilian-cheese-breads http://www.yumsugar.com/52-Weeks-Baking-Brazilian-Cheese-Bread-280828 have fun baking > o < p.s. they only last for a day, the nxt day it'll be dried up and nasty :(<br />[版主回覆06/19/2011 15:50:00] Hey tiff, you're really a lovely blogger! Thanks for your sharing! I must try it soon because I like this kind of bread very much! Actually, I had try 2 different recipes of this kind of bread, one is this sesame pontikege, another one is Chocolate Pontikege . Both of them turn dry & hard next day. I believed that it's the problem of the recipe. But now, heard from you, I think it's the character of this bread. Again, thank you for your sharing, it's really a treasure for me! tiffany wnoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-90652150289339461432012-04-12T11:30:05.000+08:002012-04-12T11:30:05.000+08:00Hihi, 請問放中格定下格?小妹剛整咗,無爆口,唔知係咩問題,請賜教!
[版主回覆04/15/20...Hihi, 請問放中格定下格?小妹剛整咗,無爆口,唔知係咩問題,請賜教!<br />[版主回覆04/15/2012 19:23:46]我都唔知點答妳o添!因為我個焗爐好神奇,只係得中間一格咋!所以我估妳可以試試中間格啦!<br />siu sin 小仙noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-57402426429451120172012-04-15T21:09:23.000+08:002012-04-15T21:09:23.000+08:00剛整了,不過粉團好粘手,搓不到
收用匙做形
是否要再加粉?
[版主回覆04/20/2012 15:2...剛整了,不過粉團好粘手,搓不到<br />收用匙做形<br />是否要再加粉?<br />[版主回覆04/20/2012 15:20:55]唔……印象中好似係少少黏手,但未至於做唔到形喎!如果真係好瀉身的話,可以酌量加粉。<br />cat meownoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-54716017345100924152013-01-08T19:25:19.000+08:002013-01-08T19:25:19.000+08:00你好!我想問如果想整原味(不加芝麻粉),份量方面可怎改變?
你好!我想問如果想整原味(不加芝麻粉),份量方面可怎改變?<br />Ming Weinoreply@blogger.com