tag:blogger.com,1999:blog-8639978305909405637.post1409048102916670969..comments2023-10-22T23:28:12.220+08:00Comments on 冰の舌尖上的食谱: 咖啡の相思蛋糕ice♥kitchenhttp://www.blogger.com/profile/04544744155932070533noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8639978305909405637.post-38989171393552912582014-07-01T12:06:34.636+08:002014-07-01T12:06:34.636+08:00nescafe 即溶的 没有加糖的nescafe 即溶的 没有加糖的ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-50306294772081961892014-06-25T17:43:06.970+08:002014-06-25T17:43:06.970+08:00请问你的咖啡粉是用怎样的?请问你的咖啡粉是用怎样的?Anonymoushttps://www.blogger.com/profile/00577940635148519483noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-26188957015171353152014-03-19T09:30:03.499+08:002014-03-19T09:30:03.499+08:00很感谢你的回复!我会再试看!很感谢你的回复!我会再试看!Anonymoushttps://www.blogger.com/profile/17465503010302580942noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-41318979190014660722014-03-19T00:24:33.205+08:002014-03-19T00:24:33.205+08:00作者已經移除這則留言。Anonymoushttps://www.blogger.com/profile/17465503010302580942noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-31046692613508101762014-03-18T20:41:23.887+08:002014-03-18T20:41:23.887+08:00这类蛋糕烘烤出来是带湿润的,吃起来会有沙沙声吗? 如果有可能你的蛋白打太硬了,搅拌不够均匀, 还有我...这类蛋糕烘烤出来是带湿润的,吃起来会有沙沙声吗? 如果有可能你的蛋白打太硬了,搅拌不够均匀, 还有我的方法是没有接触到水的,基本上应该底部不会湿湿哦ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-53831314331195794992014-03-17T23:29:41.977+08:002014-03-17T23:29:41.977+08:00想请教你,为什么我的蛋糕烘好后,蛋糕的底部湿湿的。但是我已经确认蛋糕已经是熟了。谢谢!想请教你,为什么我的蛋糕烘好后,蛋糕的底部湿湿的。但是我已经确认蛋糕已经是熟了。谢谢!Anonymoushttps://www.blogger.com/profile/17465503010302580942noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-66566653980805726652013-07-30T18:53:39.694+08:002013-07-30T18:53:39.694+08:00我没try过哦。。。8寸就应该没问题,如果你不介意可以try看看, 烤出来的会很高。如果没高过模就会...我没try过哦。。。8寸就应该没问题,如果你不介意可以try看看, 烤出来的会很高。如果没高过模就会很美。如果你担心多出来的可以用纸杯来烤,面糊最好不要多过7分就应该没问题ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-49584144987269936052013-07-30T18:49:04.337+08:002013-07-30T18:49:04.337+08:00我现在才看到我有step by step照片哦 @@ 你没看到蛋白的照片吗?
我现在才看到我有step by step照片哦 @@ 你没看到蛋白的照片吗?<br />ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-21184820253024442002013-07-30T09:14:21.306+08:002013-07-30T09:14:21.306+08:00我没有大的模, 只有2.5 inch × ﹰ 7.5inch 可以吗?
我没有大的模, 只有2.5 inch × ﹰ 7.5inch 可以吗?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-3942487921782702662013-07-27T11:17:47.174+08:002013-07-27T11:17:47.174+08:00你把蛋白打到湿性发泡再硬一点就可以了 你去看我其他的相思蛋糕 哪里有照片, 这个是早期的我都没有拍...你把蛋白打到湿性发泡再硬一点就可以了 你去看我其他的相思蛋糕 哪里有照片, 这个是早期的我都没有拍到step by step后期的我就有拍到 (*^__^*) 嘻嘻……ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-50567691715762457782013-07-27T09:51:09.092+08:002013-07-27T09:51:09.092+08:00发泡起沟是怎样的啊?发泡起沟是怎样的啊?Anonymoushttps://www.blogger.com/profile/12662960880850207274noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-60617253455277216702013-06-18T13:45:27.319+08:002013-06-18T13:45:27.319+08:00@@ 是吗? 蛋白你打到如何?? 希望你会成功~ 加油加油@@ 是吗? 蛋白你打到如何?? 希望你会成功~ 加油加油ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-73546108265589188062013-06-18T13:41:57.960+08:002013-06-18T13:41:57.960+08:00我的面湖蛮水的,不懂会成功吗?还在烘。。。我的面湖蛮水的,不懂会成功吗?还在烘。。。Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-14581764751189291932013-05-01T19:25:13.275+08:002013-05-01T19:25:13.275+08:00加油加油 \(^o^)/~ 你一定可以 (*^__^*) 嘻嘻……加油加油 \(^o^)/~ 你一定可以 (*^__^*) 嘻嘻……ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-73159015497362163942013-05-01T09:23:21.092+08:002013-05-01T09:23:21.092+08:00非常感谢你,我今天再试试。非常感谢你,我今天再试试。Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-59525834953369826882013-04-30T23:11:20.187+08:002013-04-30T23:11:20.187+08:00下次不管你烤戚风也好相思也好最后2min你开高火给他的表面干就不会有这样的情况再出现了 (*^__^...下次不管你烤戚风也好相思也好最后2min你开高火给他的表面干就不会有这样的情况再出现了 (*^__^*) 嘻嘻……ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-39189810325550639182013-04-30T20:52:29.626+08:002013-04-30T20:52:29.626+08:00我看了你的食谱,谢谢。昨天我做了一个相思蛋糕,是成功了,但第二天蛋糕的上层湿湿的,我不知那里出错了,...我看了你的食谱,谢谢。昨天我做了一个相思蛋糕,是成功了,但第二天蛋糕的上层湿湿的,我不知那里出错了,是否你知道?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-27188755917404660162013-04-28T21:22:01.214+08:002013-04-28T21:22:01.214+08:00这个食谱我是倒扣了马上脱了蛋糕模拉掉他的纸这个食谱我是倒扣了马上脱了蛋糕模拉掉他的纸ice♥kitchenhttps://www.blogger.com/profile/04544744155932070533noreply@blogger.comtag:blogger.com,1999:blog-8639978305909405637.post-20940980617592499892013-04-28T10:00:02.761+08:002013-04-28T10:00:02.761+08:00请问,倒抧时模型要拿出来吗?谢谢你请问,倒抧时模型要拿出来吗?谢谢你Anonymoushttps://www.blogger.com/profile/11146259082308997776noreply@blogger.com