未入爐d "文" 好清楚 加大左火, 即刻烈左 !!
奶黃勁多
好鍾意食奶黃,更鍾意食酥皮.自從食過kowloon hotel 的酥皮月餅後,真係好難忘,今年有個酥皮月缾食譜,梗係即時整, 不過點解焗咁耐都吾上色??!!! oh. 吾記得改番個度數, 當我更正番加大番, 又烈開, 激死. 不過老公話好味,吾好理佢個外表,佢個味好似蛋撻!!!!???? 起碼佢話一個吾夠, 即係ok la .. he he he. 真係吾小心 !!
星期五, 9月 15, 2006
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Yumi,
Your mooncakes are so pretty ar.. I wish I can have a bite.
By the way, which recipe did u use? Would u mind to let me know? Thanks
幾時有冰皮食? 我要大量! 另外你身體点呀?
jeffery : 我已然買左禮物盒,會整比你地食, 我身體好番了,之前cut到死係因為公司冷氣機dirty又無人洗, 氣管炎,要吸0個d人地"how""全"0個d野,不過係類固醇,所以一吾cut即停了. 至於婦科0個part同左媽咪講,佢話要keep 住check. 問題吾大..你係咪拍拖呀, 你d skin 又好番d未 ??
winpoon85 : 我係用忽週個食譜,
(8個份量)
酥皮: 100g低筋粉, butter 60g. sugar 30g, 吉士粉10g,egg 半隻,
奶黃諂 : a - 椰漿100g,butter 15g.
b - 椰漿15g,吉士粉12g,sugar 20g.
c - 鹹蛋黃1隻.
餡: 先煮沸a.
b mix 好, 加入a. 加入c.一邊煮一邊攪, 攪到好杰, 雪入雪柜1個鐘.
搓皮: 把所以料掍好,butter 吾洗溶, 係咁搓好,
分8份, 皮包住餡,最好量0下,吾好一個大一個細,我個皮大約28-30g.
用250度焗10分鐘,(佢個食譜無話要掃蛋). 不過我睇好多食譜係要,咁我就掃左,不過係好小,我今次都多左,要再小d, 你整完要請我食呀.
距離中秋還有很長的日子,再接再厲吧!
我個Blog返生la,哈哈!
1)Take care!
2)Skin soso la..
3)Girl friend.....we can talk about that @ Sin Tin Wai! so come to home dinner la..
4)you should watch 命運自選台, 好有意思的笑片.
酥皮月餅? 我未食過喎! 個紋好靚呀.
我都買左膠月餅模, 約港幣15蚊.
想試下跟為食貓整^^
sorry i have long time didn't update my blog~~ but i still remember on this Thursday, we can meet to make cake together :)
Ur mooncake looks very good~
miss you
QQ
外表唔重要, 最緊要個餡好味咪得羅. 我今年都未整過月餅, 本來唸住唔整, 不過老公有日同我提過... 攪到我而家又心大心細, 唔知整唔整好... ...
TKS 各界鼓勵,我會再整,整到好為止..
NANA:你知吾知,香港D月餅模好貴 !!
WINNIEVV: 你快D整呀,教我整呀..
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