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Comments on: 宇治抹茶卷蛋 (無油食譜) https://lionve.com/uji-matcha-roll-cake-oil-free-recipe/ beauty cooking leisure Sat, 16 Aug 2014 11:52:04 +0000 hourly 1 By: Louie Tammy https://lionve.com/uji-matcha-roll-cake-oil-free-recipe/#comment-2889 Sat, 16 Aug 2014 11:52:04 +0000 https://lionve.com/?p=3022#comment-2889 請問甚麼原因會令蛋糕水份多?謝!等我下次fold in時加快速度試吓先

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By: Ava Cheung https://lionve.com/uji-matcha-roll-cake-oil-free-recipe/#comment-2840 Tue, 12 Aug 2014 16:29:03 +0000 https://lionve.com/?p=3022#comment-2840 In reply to Louie Tammy.

不同牌子的綠茶粉或有影響,你下次可以試下多加1-2g 粉。蛋糕痴牛油紙/刀可能因為蛋糕水份多或foldin 時over咗令蛋白霜消泡,製成品會變得痴囗。fold in要輕快,拌勻的麵糊應該要有volume。這是我多次製作戚風蛋糕失敗之談,希望幫到你啦。

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By: Louie Tammy https://lionve.com/uji-matcha-roll-cake-oil-free-recipe/#comment-2839 Tue, 12 Aug 2014 14:12:43 +0000 https://lionve.com/?p=3022#comment-2839 你好!想問點解我整嘅綠茶蛋糕唔夠深色?另外,我焗完蛋糕待涼後,翻轉蛋糕面時”痴”住牛油紙,用刀蛋糕面時又”痴”住把刀,是甚麼原因呢?

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