tag:blogger.com,1999:blog-1108474514456720089.post1555938892794574976..comments2023-10-31T20:19:32.186+08:00Comments on Allie's private paradise: 朱古力馬卡龍Alliehttp://www.blogger.com/profile/14990535412925213196noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1108474514456720089.post-69989555685393237302016-04-03T12:53:44.799+08:002016-04-03T12:53:44.799+08:00我曾經在很濕的天氣下烤馬卡龍,至少放了1.5小時才勉強可入爐,
你可試試用電風扇幫助麵糊乾燥。我曾經在很濕的天氣下烤馬卡龍,至少放了1.5小時才勉強可入爐,<br />你可試試用電風扇幫助麵糊乾燥。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-62048413675589545402016-04-03T12:49:42.456+08:002016-04-03T12:49:42.456+08:00馬卡龍每一個步驟都很影響成品出來是否成功,麵糊太稀或攪拌不足也會影響。
香港目前天氣濕度高,必須耐心...馬卡龍每一個步驟都很影響成品出來是否成功,麵糊太稀或攪拌不足也會影響。<br />香港目前天氣濕度高,必須耐心等候麵糊面層完全乾燥,如太心急就會失敗的。<br />你的情況在還沒開始烘焗就巢面,我猜想是在攪拌麵糊時過度了,然後你放在室溫乾燥時間不足,<br />入爐後面層首先快速乾燥,但內部根本還很濕,所以形成此情況。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-81152835153509756872016-04-03T10:38:23.929+08:002016-04-03T10:38:23.929+08:00我昨日又整啦,整左兩盆,放係室溫自然風乾但等左好耐最後忍唔住預熱焗爐放入去悶但唔知咩原因又巢晒今次冇...我昨日又整啦,整左兩盆,放係室溫自然風乾但等左好耐最後忍唔住預熱焗爐放入去悶但唔知咩原因又巢晒今次冇過時亦未開始焗的,唔知道是什麼原因呢?關唔關我放左室溫等事呢?非常煩惱中Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-40407368623919328612016-04-03T10:38:00.097+08:002016-04-03T10:38:00.097+08:00我昨日又整啦,整左兩盆,放係室溫自然風乾但等左好耐最後忍唔住預熱焗爐放入去悶但唔知咩原因又巢晒今次冇...我昨日又整啦,整左兩盆,放係室溫自然風乾但等左好耐最後忍唔住預熱焗爐放入去悶但唔知咩原因又巢晒今次冇過時亦未開始焗的,唔知道是什麼原因呢?關唔關我放左室溫等事呢?非常煩惱中Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-41086146329106355032016-04-01T20:23:29.314+08:002016-04-01T20:23:29.314+08:00Thx
Thx<br />Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-43754194631715643542016-04-01T15:48:51.712+08:002016-04-01T15:48:51.712+08:00我是連殼放室溫的,有時我就咁放室溫幾日先嚟玩我是連殼放室溫的,有時我就咁放室溫幾日先嚟玩Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-60041848630709618412016-04-01T10:56:31.931+08:002016-04-01T10:56:31.931+08:00唔好意思,我想問下雞蛋是連殼放室溫定要除殼呢?唔好意思,我想問下雞蛋是連殼放室溫定要除殼呢?Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-53348850058619547232016-03-31T17:18:34.778+08:002016-03-31T17:18:34.778+08:00不用客氣^^不用客氣^^Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-30944720583862933402016-03-30T10:44:20.125+08:002016-03-30T10:44:20.125+08:00謝謝你回覆謝謝你回覆Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-63377978376273523202016-03-29T23:44:43.977+08:002016-03-29T23:44:43.977+08:00室溫放至乾燥或在焗爐悶至乾面也沒差,二種方法也可以的。
如天氣潮溼,在室溫等乾面就得花比較久的時間。...室溫放至乾燥或在焗爐悶至乾面也沒差,二種方法也可以的。<br />如天氣潮溼,在室溫等乾面就得花比較久的時間。<br />蛋白放室溫是想其失去彈性,我自己也試過用雪櫃拿出來的冰蛋,先分開蛋白蛋黃,<br />再等了約二小時就開始玩也成功,但未試過直接用冰的蛋白。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-5497529439565737982016-03-27T16:20:01.772+08:002016-03-27T16:20:01.772+08:00放室溫等乾會唔會易控制D嫁?放室溫等乾會唔會易控制D嫁?Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-30148433200550563172016-03-27T16:18:28.467+08:002016-03-27T16:18:28.467+08:00謝謝你的食譜呀好好食呀,我第一次整失敗了原因是我放左焗爐悶6分鐘我時間過時個面巢晒皮呀,我想問下有人...謝謝你的食譜呀好好食呀,我第一次整失敗了原因是我放左焗爐悶6分鐘我時間過時個面巢晒皮呀,我想問下有人教放在室溫等佢個面乾同你在焗爐悶除左時間快D仲有咩分別呢?仲有蛋白如果用溫水座回室溫可以嗎(蛋白放回室溫原因是咩呢)?謝謝你Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-27981018979478397482016-03-21T13:22:05.779+08:002016-03-21T13:22:05.779+08:00不知道啊,我沒玩過。不知道啊,我沒玩過。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-41068481784309215512016-03-21T11:06:16.674+08:002016-03-21T11:06:16.674+08:00即係同一個又深又淺呀即係同一個又深又淺呀Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-3308949360308264752016-03-21T01:19:07.506+08:002016-03-21T01:19:07.506+08:00我想問下咩情況會令去都個表面出現深淺色呢?我想問下咩情況會令去都個表面出現深淺色呢?Anonymoushttps://www.blogger.com/profile/08998584245357435916noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-42673700670392331592016-03-14T00:40:02.254+08:002016-03-14T00:40:02.254+08:00通常一隻中型雞蛋,蛋白超過35g的。通常一隻中型雞蛋,蛋白超過35g的。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-40808420019450238282016-03-14T00:38:41.365+08:002016-03-14T00:38:41.365+08:00麵糊太杰唔得太稀也不可以,最好跟足份量比例吧。麵糊太杰唔得太稀也不可以,最好跟足份量比例吧。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-39556530367180634112016-03-13T16:44:26.560+08:002016-03-13T16:44:26.560+08:00仲有我想問蛋白用一隻份量是嗎,如果唔夠35G差少少會否有影響嫁?仲有我想問蛋白用一隻份量是嗎,如果唔夠35G差少少會否有影響嫁?Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-87388447884119536292016-03-11T17:18:22.996+08:002016-03-11T17:18:22.996+08:00其實看妳自己個人喜歡,透明的較淡味,黑色的比較香濃,我自己喜歡用金黃色那種。其實看妳自己個人喜歡,透明的較淡味,黑色的比較香濃,我自己喜歡用金黃色那種。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-7075482172361616142016-03-11T16:58:00.046+08:002016-03-11T16:58:00.046+08:00唔好意思我想問下rum酒有冇話用黑色定透明嫁?其實有冇分別呢?唔好意思我想問下rum酒有冇話用黑色定透明嫁?其實有冇分別呢?Anonymoushttps://www.blogger.com/profile/16079717198119214107noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-55585333734080377022014-03-17T13:34:08.232+08:002014-03-17T13:34:08.232+08:00不平滑是否你的杏仁粉沒經過篩?
會裂開大都因表面未乾。
如果表面還沒乾就開始烘,當糖受熱膨脹時就會向...不平滑是否你的杏仁粉沒經過篩?<br />會裂開大都因表面未乾。<br />如果表面還沒乾就開始烘,當糖受熱膨脹時就會向表面衝以至裂開。<br />所以麵糊要表面乾了才入爐是很重要的步驟。<br /><br />Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-89456446003659405702014-03-15T23:53:02.968+08:002014-03-15T23:53:02.968+08:00你好,不知何解表面不平滑和裂開,而且仲好硬,已失敗了三次……請指教!謝謝!你好,不知何解表面不平滑和裂開,而且仲好硬,已失敗了三次……請指教!謝謝!Anonymoushttps://www.blogger.com/profile/16218093427805024690noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-15378982944386380642014-03-11T18:58:17.289+08:002014-03-11T18:58:17.289+08:00謝謝你。^^
如果是麵糊好瀉,看看是否蛋白用量太多或打發不夠,
攪拌過度也是原因的。謝謝你。^^<br />如果是麵糊好瀉,看看是否蛋白用量太多或打發不夠,<br />攪拌過度也是原因的。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-64554881569719837732014-03-10T15:13:25.580+08:002014-03-10T15:13:25.580+08:00Hi, 你D馬卡龍整得好靚呀~~~
想請教一下,唔知點解我個麵糊好瀉,唧响牛油紙上一陣就瀉開哂,是否...Hi, 你D馬卡龍整得好靚呀~~~<br />想請教一下,唔知點解我個麵糊好瀉,唧响牛油紙上一陣就瀉開哂,是否攪拌過度還是什麼呢?Chrishttp://loklok1218.blogspot.hknoreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-72491060019533794232014-02-15T00:30:49.135+08:002014-02-15T00:30:49.135+08:00不要介意,沒所謂的^^
也祝妳元宵節快樂:)不要介意,沒所謂的^^<br />也祝妳元宵節快樂:)Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.com