tag:blogger.com,1999:blog-8704069687026107234.post8448571339415476323..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 軟心朱古力布甸 ( 心太軟 ) Molten Chocolate PuddingKestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8704069687026107234.post-86700061889671235952010-01-26T10:39:00.000+08:002010-01-26T10:39:00.000+08:00勁呀, 心太軟都識整 比個貼士你, 你下次唔洗雪啲朱古力, 直接買lindt 或其他牌子嘅軟心朱古力...勁呀, 心太軟都識整 比個貼士你, 你下次唔洗雪啲朱古力, 直接買lindt 或其他牌子嘅軟心朱古力(truffle), 成粒代替你粒朱古力冰, 出黎個味道會仲好呀 由於你個粉漿已夠甜, 所以朱古力用黑朱古力會香啲, 同無咁甜<br />[版主回覆01/27/2010 14:19:00] 嘩,通少你都讚我勁,唔敢當喎!我同你仲差好多皮啦!都係玩玩 吓咋! 乜整 嚿現成朱古力都掂 o架,咁真係慳唔少功夫喎!成粒 truffle 就咁放入去就得 o架啦? 多謝哂你呀通少!<br />通少noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-76758733570404310472010-01-27T18:48:00.000+08:002010-01-27T18:48:00.000+08:00而家整左個心太實出黎喇,即係個天都叫你要心軟D,你個心太實唔得架,心軟D,我嗲下你叫你請我去洲際食b...而家整左個心太實出黎喇,即係個天都叫你要心軟D,你個心太實唔得架,心軟D,我嗲下你叫你請我去洲際食buffet你就要請架喇hahahahah <br /> 睇返你個餡,朱古力同cream份量差唔多,我都覺得整出黎個朱古力好實,我有d食譜個餡係用可可粉,cream,水,糖,少少朱古力整成,睇個材料都知一定好流質,切開d漿彭彭聲流出黎!hahaha<br />[版主回覆01/27/2010 19:50:00] 唔係呀嘩你,兜咁大個圈都係想叫我請你去洲際食 buffet! 聽妳咁講,咁即係話唔係我問題,而係個食譜有問題?咁你俾個正食譜我呀!<br />Yorknoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-27759167020920405202010-01-30T00:06:00.000+08:002010-01-30T00:06:00.000+08:00好少地方可以食到好味的 "心太軟 "
[版主回覆01/30/2010 00:58...好少地方可以食到好味的 "心太軟 "<br />[版主回覆01/30/2010 00:58:00] 係?我未就過出街食呀!poodlenoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-16454994481914855612010-01-30T01:03:00.000+08:002010-01-30T01:03:00.000+08:00因為你自己識整囉 !
我係唔識整蛋糕 .....只係鐘意食
[版主回覆01/30/2010 02...因為你自己識整囉 ! <br /> 我係唔識整蛋糕 .....只係鐘意食<br />[版主回覆01/30/2010 02:01:00] 我都唔識 o架,都只係玩玩 吓咋,你睇我個心太軟失敗就知啦!<br />poodlenoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-41586756901921116002010-01-30T19:43:00.000+08:002010-01-30T19:43:00.000+08:00wa !! 呢個係正式的心太軟的製法........呢個都係我必試的一個甜品, 不過近排又ot, 又...wa !! 呢個係正式的心太軟的製法........呢個都係我必試的一個甜品, 不過近排又ot, 又試機, 遲d.......<br />[版主回覆01/30/2010 23:35:00] 呢個係最正宗做法!?點解我都失敗 o架,真係無用! 你呢輪掛住 "攪機" 都唔整麵包同戚風,仲好講!A moonnoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-69131618935595712202010-04-02T17:37:00.000+08:002010-04-02T17:37:00.000+08:00我整過係唔洗分兩個部份去整既心太軟..仲有係必有朱古力溶漿流出黎架!
比起你呢個做法...佢慳唔...我整過係唔洗分兩個部份去整既心太軟..仲有係必有朱古力溶漿流出黎架! <br /> 比起你呢個做法...佢慳唔少功夫..我都同學整過好多次..冇一次失敗..你可以參考下...<br />★sky★noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-4070286217064065312010-04-02T17:49:00.000+08:002010-04-02T17:49:00.000+08:00材料:(4人份量)
1)黑朱古力100克 2)牛油100克 3)蛋黃4個 4)蛋白2個 5)砂糖...材料:(4人份量) <br /> 1)黑朱古力100克 2)牛油100克 3)蛋黃4個 4)蛋白2個 5)砂糖50克 6)麵粉50克 <br /> 做法: <br /> 1)將朱古力同牛油隔水煮溶 <br /> 2)將蛋黃,蛋白同糖打勻.起小小泡就ok <br /> 3)將蛋漿加入朱古力漿入面,一直倒一直攪勻 <br /> 4)將麵粉分2次倒入混合物中.一直攪勻 <br /> 5)將模具塗上牛油,再鋪一層薄薄的麵粉 <br /> 6)將麵糊倒入模具 <br /> 7)放入雪櫃1小時 <br /> 8)1小後取出.放入焗爐中以攝氏180度焗12分鐘[取出時小心熱!] <br /> 9)可加雪糕/水果+糖霜作為裝飾 <br /> 我自己打架..記得要覆番我..!!=]<br />[版主回覆04/03/2010 16:15:00] 首先好多謝妳先,♀白羊♂,妳好有心呀! 其實我都知道大部份心太軟食譜都係好似妳呢個咁樣,但係好似我個開場白咁講,我唔係好鍾意呢個方法,因為其實中心果部份係未煮熟,係生粉漿 嚟 o架!所以我先至跟我今次呢個食譜咋! 大家多 啲交流 吓呀 !<br />★sky★noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-3359648347419148372011-02-06T05:41:00.000+08:002011-02-06T05:41:00.000+08:00我都準備整心太軟....搵左好多食譜都係一個粉漿去焗....睇完都唔敢試.... 最後搵到個同你呢個...我都準備整心太軟....搵左好多食譜都係一個粉漿去焗....睇完都唔敢試.... 最後搵到個同你呢個差唔多GE....不過就唔駛雪D餡...唔知分別大唔大呢~ http://hk.myblog.yahoo.com/agnes-inUS/article?mid=4157<br />[版主回覆02/06/2011 14:12:00] 哦,原來係《朱古力謎》個食譜,我都有呀!我其實都想跟呢個食譜試整,但係因為要用唧袋,我嫌麻煩,所以無試囉! 我依家呢個食譜其實應該係 work o架,只係焗完之後我無理到佢,由佢 喺個焗爐入面,咁咪攪到焗過龍囉!有機會我都會再試一次。 ghosy 妳講得好 啱,坊間果 啲 "一個粉漿" 食譜真係唔係好敢食,食完痾到九彩都有之呀!妳都試試兩個食譜呀,睇 吓邊個好 啲再話我聽啦! 預祝妳成功!Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-26676175074460361812011-02-14T22:36:00.000+08:002011-02-14T22:36:00.000+08:00食左個心太軟LU~~~ 我跟另一個食譜整....D餡好鬼甜......明明唔係好多糖.... 睇黎下...食左個心太軟LU~~~ 我跟另一個食譜整....D餡好鬼甜......明明唔係好多糖.... 睇黎下次D餡要走糖喇... 過幾日得閒再跟你個食譜整多次先~~~到時再返黎報告下~~^^<br />[版主回覆02/14/2011 23:52:00] 嗯,咁即係成功整到啦,恭喜哂妳呀 ghosy! 通常跟食譜整都係比較甜呀! 好呀,等妳過幾日 嘅再 匯報!<br />Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-77108157554941171942011-09-04T21:37:00.000+08:002011-09-04T21:37:00.000+08:00HELLO~~我又返黎喇~ 上次情人節整完之後等左大半年先捨得再整 今次跟你個食譜整,蛋糕果度我只係...HELLO~~我又返黎喇~ 上次情人節整完之後等左大半年先捨得再整 今次跟你個食譜整,蛋糕果度我只係用左1/3糖,因為冇黃糖,所以用左黃金幼砂糖.... 至於個心...都係唔多流,軟係軟,但就唔會流到成碟都係.... 下次整要落加多D忌廉至得<br />[版主回覆09/05/2011 18:39:00] 係喎,真係等妳等到都唔記得 咗 o添 ! 我雖然呢段時間無整過,但係好多時坐低無 嘢好做,都會 諗 吓點樣去改良個朱古力軟心。查實用 cream 整的話,始終都會好易凝固,所以我都有 諗過,加 cream 之餘,加少少水會唔會好 啲呢?一加熱解凍,應該即刻變成液體,不過就唔知可唔可以成功同朱古力溝埋!<br />Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-4875050699920122492011-09-05T18:50:00.000+08:002011-09-05T18:50:00.000+08:00加水不如加奶~~~ 另一個食譜就加牛油...但老公好肥,所以都係唔加好D... 聽晚會再整,試下加奶...加水不如加奶~~~ 另一個食譜就加牛油...但老公好肥,所以都係唔加好D... 聽晚會再整,試下加奶先,到時再上黎吹下水<br />[版主回覆09/05/2011 18:54:00] 哈哈,查實我好怕食奶製品 o架,好怕佢 "朕" 臊味,所以有代替品的話一定會取代佢! 嘩,加牛油咁 heavy!! 妳又整呀,好呀,咁妳做完實驗記得 send 個 report 俾我參考喇!Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-26081270073679062362011-09-06T22:05:00.000+08:002011-09-06T22:05:00.000+08:00搞掂個流心喇,真係流架~~^^ 朱古力 125g 淡忌廉 80g 奶 50g
[...搞掂個流心喇,真係流架~~^^ 朱古力 125g 淡忌廉 80g 奶 50g<br />[版主回覆09/08/2011 01:36:00] 嘩,真係可喜可賀喎,卒之都成功 咗,最終都係要加液體先至掂! 等我有時間都跟妳個方法整先! 多謝哂妳咁有毅力兼同我分享心得呀!<br />Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-79214507561850798532011-09-06T22:53:00.000+08:002011-09-06T22:53:00.000+08:00查實係溶好朱古力果陣,加少d cream 再逐少加奶....加到自己想要的濃度就ok~~ 我就因為一...查實係溶好朱古力果陣,加少d cream 再逐少加奶....加到自己想要的濃度就ok~~ 我就因為一次過加太多奶,所以要加朱古力,結果搞到好大份...<br />[版主回覆09/08/2011 01:39:00] 係啦,我都覺得係個 cream 太多,攪到凝因得太實,流唔到。咁妳有冇放上冰格雪硬? 整大份 咗都唔怕啦,留起佢放冰格,隨時拎番出 嚟整心太軟囉!<br />Ghosy Leinoreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-17903836514641049292011-09-08T02:37:00.000+08:002011-09-08T02:37:00.000+08:00放冰格呀,天氣太熱,隻手一掂就溶溶地... 用剩3舊留返想食先用~~
[版主回覆09/13/2011...放冰格呀,天氣太熱,隻手一掂就溶溶地... 用剩3舊留返想食先用~~<br />[版主回覆09/13/2011 02:29:00] 係啦,天氣真係好鬼死熱,上次我整 Pavé au chocolat 時,明明已經放入雪櫃雪實哂,點知切完之後就軟到拎唔起,所以之後就改 咗整 軟心朱古力 囉!<br />Ghosy Leinoreply@blogger.com