tag:blogger.com,1999:blog-1707624175260329436.post7472083652807058977..comments2022-03-24T19:45:35.934+08:00Comments on 芬の幸福小天地: 海绵蛋糕Anonymoushttp://www.blogger.com/profile/07402622097111441168noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1707624175260329436.post-25052650214510606772012-10-27T12:51:41.432+08:002012-10-27T12:51:41.432+08:00我用的是Elba 50L ,有点热情,火候方面要稍微控制一下,比平时食谱的火候低一点就可以了,最重要...我用的是Elba 50L ,有点热情,火候方面要稍微控制一下,比平时食谱的火候低一点就可以了,最重要还是要自己观察哦!...^^Anonymoushttps://www.blogger.com/profile/07402622097111441168noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-11532335847414938932012-10-25T22:02:13.135+08:002012-10-25T22:02:13.135+08:00请问你用什么牌子的烤箱?可以介绍我吗?谢谢请问你用什么牌子的烤箱?可以介绍我吗?谢谢Pinkynoreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-68148916639452299142012-10-23T11:07:56.726+08:002012-10-23T11:07:56.726+08:00别客气!....^^
别客气!....^^<br />Anonymoushttps://www.blogger.com/profile/07402622097111441168noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-8834052316468088302012-10-19T20:08:16.260+08:002012-10-19T20:08:16.260+08:00谢谢!
谢谢! <br /><br />Winnie Yiphttps://www.blogger.com/profile/05368936726225961083noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-7127663655159484402012-10-19T13:04:15.211+08:002012-10-19T13:04:15.211+08:00是搅拌过渡,蛋白消泡了的关系,
是的,我是用搅拌器,如果你怕搅拌过渡的话,你也可以用刮刀搅拌哦!是搅拌过渡,蛋白消泡了的关系,<br />是的,我是用搅拌器,如果你怕搅拌过渡的话,你也可以用刮刀搅拌哦!Anonymoushttps://www.blogger.com/profile/07402622097111441168noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-8364659040591368482012-10-17T11:10:04.552+08:002012-10-17T11:10:04.552+08:00为什么我做的面糊,面粉一放进去,好像全缩回了,面糊没有你的那么高,蛋糕也没发。所谓以慢速搅均是用搅拌...为什么我做的面糊,面粉一放进去,好像全缩回了,面糊没有你的那么高,蛋糕也没发。所谓以慢速搅均是用搅拌器吗?谢谢回答!Winnie Yiphttps://www.blogger.com/profile/05368936726225961083noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-18050108000232782712012-10-14T19:58:54.228+08:002012-10-14T19:58:54.228+08:00怎么说一只打蛋器呢?通常不是两个打蛋器一起打吗?...我开始是以快速(4号)打至开始要出现纹路的时候...怎么说一只打蛋器呢?通常不是两个打蛋器一起打吗?...我开始是以快速(4号)打至开始要出现纹路的时候转去慢速(1号)。<br />一般上蛋糕待冷后,比面糊高出大概1cm至2cm。<br /><br />Anonymoushttps://www.blogger.com/profile/07402622097111441168noreply@blogger.comtag:blogger.com,1999:blog-1707624175260329436.post-58114310602083714122012-10-07T19:57:45.363+08:002012-10-07T19:57:45.363+08:00请问你打全蛋时是用一只打蛋器,还是两只。 是以什么速度呢?一般上蛋糕待冷后,是不是与面糊一般高? 谢...请问你打全蛋时是用一只打蛋器,还是两只。 是以什么速度呢?一般上蛋糕待冷后,是不是与面糊一般高? 谢谢解答.<br />Winnie Yiphttps://www.blogger.com/profile/05368936726225961083noreply@blogger.com