紙包蛋糕【情濃香軟的甜品】Cake Wrapped in Paper | 簡易食譜 - 基絲汀: 中西各式家常菜譜

紙包蛋糕【情濃香軟的甜品】Cake Wrapped in Paper

by · 114 則留言
紙包蛋糕 Cake Wrapped in Paper

紙包蛋糕,滿有童年回憶。自小跟爸爸到茶餐廳飲下午茶,剛剛出爐的紙包蛋糕,又軟熟又香噴噴。記得我們常常去的那間茶餐廳,做生意很老實,用料十足。他們賣的紙包蛋糕就最有雞蛋香味。紙包蛋糕外表雖不顯眼,但有不少『粉絲』(fans)。最吸引人是它的軟滑質感,蛋味濃郁,令人愛不釋手。

但來到澳洲,茶餐廳不多,麵包店也廖廖可數,莫說要找合心意的紙包蛋糕。要做夢才有啊。

為何要等做夢呢?不如試試自己弄。剛巧朋友送來幾個紙包蛋糕焗模,正合我意。一邊享受剛剛出爐,蛋味香濃的紙包蛋糕,一邊回味著跟爸爸喝下午茶的當年父女情。

紙包蛋糕食譜

預備時間:
烹調時間:
分量: 可做 6個

材料:
  • 雞蛋 5隻
  • 牛油(butter, 奶油) 50克
  • 牛奶 (milk) 60毫升
  • 低筋麵粉 100克
  • 糖 80克
  • 雲呢拿香油(vanilla extra, 香草精) 1/4 茶匙
  • 塔塔粉(cream of tartar ) 1/4 茶匙
紙包蛋糕製作圖 Cake Wrapped in Paper Procedures
做法:
  1. 先把牛油用微波爐融解。把5隻雞蛋,小心地分開蛋白和蛋黃。把焗爐預熱至180度C。
  2. 將已融解的牛油,加進牛奶中,並篩入低筋麵粉拌勻。跟著,加入5隻蛋黃和雲呢拿香油打勻成粉漿,備用。
  3. 用攪拌器 mixer把蛋白打至略企,加入塔塔粉再打勻一會。隨後,逐步加糖,把蛋白打至起角及企身。
  4. 在上述粉漿中,分三次拌入打好的蛋白,輕手拌勻。放入已鋪牛油紙 (baking paper)的模內(請參看:如何鋪紙在杯模中的 video)。放入已預熱的焗爐中,焗25至30分鐘,即成。
澳洲入冬的熱辣辣,香噴噴享受:內軟蛋香四溢的紙包蛋糕!

紙包蛋糕 Cake Wrapped in Paper 02

溫馨提示:
  • 塔塔粉(cream of tartar )是一種酸性的粉末,用來穩定打好的蛋白霜。如果沒有,可用2茶匙的鮮榨檸檬汁代替。
相關網誌:

114 則留言 :

  1. 這款蛋糕我們家非常喜歡呢!
    每次逛蛋糕店都會買,
    只是有些店家做的好鬆好軟好香,
    有些就差多啦, 乾乾的也沒香味,
    小蛋糕也有大學問呀~!

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  2. 紙包蛋糕雪雪也已許久沒有吃過呢~

    最記得每次吃這種蛋糕時,雪媽一定會說:也不明白有甚麼好吃,像是吃風一樣~

    哈哈~真是充滿回憶的美食啊~

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  3. 回應mimi:
    不是每間店的蛋糕都做得好。如果好的話,遠遠也招來客人。
    我就是懷念那間老字號,聽說還在呢!
    很多店製作蛋糕也不落雞蛋了,所以沒香味。

    回應雪雪:
    雪媽講得對,吃這種蛋糕真像吃風,輕飄飄,下了肚子,不知去了那裏,哈哈~
    基絲汀就是迷上它如風的姿態囉!
    自家做的就可以落重料啦....

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  4. 這!好好吃的樣子喔!
    感覺有點像雞蛋糕!但是比雞蛋糕大塊!我想口感一定比雞蛋糕蘇鬆!一定咬沒兩下就可以吞肚!

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  5. 回應兔爸:
    我自己都很喜歡和滿意耶!
    你說得很對,就像雞蛋糕,不過是用紙 baking paper包著來烘。基絲汀兩三口就吞下全個(沒甚麼儀態 :P)實在太鬆了~

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  6. 睇見都流晒口水,但點解我整出嚟的蛋糕唔鬆軟同埋唔脹卜卜, 我所用的材料有雞蛋,麵粉,糖,水,
    tracy

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  7. 回應Tracy:
    打蛋白是最關鍵的地方!一定要打到企身~

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  8. 多謝christine回覆

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  9. 你种蛋糕很想是威风蛋糕
    很松软的

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  10. 回應 julie:
    是呀,這種蛋糕的用料很像威風蛋糕,不過用紙包著烤焗,另有一番風味~

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  11. Hi Christine, 我都好鐘意食紙包蛋糕,請問邊到有得買塔塔粉呀?Chinatown還是local supermarket?

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  12. 回應Mc兜:
    我是在西人的超市(Coles)中買塔塔粉 cream of tartar 通常放於焗蛋糕,曲奇餅類用品那欄。

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  13. Hi,

    What kind of butter should I use? Unsalted?

    Thanks.

    Busma

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  14. Hi busma,
    Yeah, unsalted butter would be the best.

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  15. 請問一下:把蛋白打至起角及企身。上句話中的起角及企身是什麼意思呢?我不太懂這意思。謝謝

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  16. 回應美國人妻:
    是指到:把打蛋器提起,蛋白的尖峰挺立不下垂的意思。

    我最新今天也寫了篇食譜《香橙威風蛋糕》,當中的『溫馨提示』部份也提到如何打蛋白的,你可以click去參考。

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  17. Po,
    請問低筋麵粉同普通麵粉有咩分別呀? 低筋麵粉嘅英文名稱點寫呀?可以响普通超市買到嗎? 我通常見到嘅只有 plain flour or wholemeal flour, 我仔仔好鐘意食,我真係好想做比佢食. 煩請解答!!

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  18. 回應 Po:
    低筋麵粉即 cake flour.
    是呀,在很多超市中很難找到,一般只賣 plain flour 等等。但可以問問超市的雇員,他們會幫忙的。
    或可到唐人鋪試試找。

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  19. cake flour=不是self raising Flour嗎?

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  20. 回應匿名:
    cake flour 是低筋粉,如果沒說明,就沒有加添甚麼其他成份。
    self raising flour 是自發粉,裏面已加了 baking powder 的。

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  21. 可以做成生日蛋糕嗎? 還是中式的蛋糕INGREDIENTS 不一樣? 那就請教一下了!

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  22. 回應renee (usa):
    如果你不嫌這個紙包蛋糕的質感太軟的話,做成生日蛋糕都可以的。

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  23. I want to try to make it too:)It's impossible to find it in the US either

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  24. Wow, you can make this at home! I hope to try this soon!

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  25. Christin~
    如果落哆 d 他他粉~ 個蛋糕係咪會再鬆 d~??

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  26. Christn~
    我屋企無低筋麵粉~ 所以我用左自發粉黎整~ 但係出黎既效果都係唔夠鬆軟~ 係咪用自發粉做呢款蛋糕無咁好呢~??
    如果我放多 d 他他粉~ 又係咪會鬆軟多 d 呢~??

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  27. 回應Sindy:
    要用低筋麵粉先至夠鬆軟架,因為低筋麵粉蛋白質含量比較少,不會起筋~
    他他粉唔可以放太多,剛剛好就可以。
    蛋白霜打得企身,就得架啦~

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  28. Christine, 但是为什么我做出来的蛋糕会觉得发不起来似的。。。死死的。会不会因为水分太少了啊?但是我看成分里没有写要加水啊。。

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  29. 回應Cerina:
    你是怎樣做呢?照這個食譜嗎?這食譜不用加水的。蛋糕能發起來,是因為打發好的蛋白。
    你想想哪個步驟做錯了。

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  30. 对啊!我是按照这个食谱的啊!然后蛋白也发了,就是奇怪。
    我本来是用cake flour的,但是昨晚我换了用cake mix做,然后加三个蛋,一样的做法。蛋白蛋黄分开打,蛋白打发了。做出来很好吃,但是,不知道是不是时间烤的不够就的问题,底下没熟,之后再放回去烤就不可以了。但是上面的真的就像是外面买的纸包蛋糕一样好吃。。。不过还是想知道用cake flour的问题出在哪里。。。再努力!

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  31. 回應Cerina:
    焗這種蛋糕的溫度也很重要,拿了出來後,溫度降低了,就算再放入去,就不行了。
    你下次做的時候,小心 check下每個步驟都做好。
    祝成功!

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  32. 虽然失败了两次,但是我今天还是决定再烤一次。。。但是今天蛋白发了很久,很坚挺~我终于成功了。原来问题是在蛋白上。今天的蛋糕很好吃,底下也没有不熟。。。谢谢你的recipe.

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  33. 回應Cerina,
    你很有毅力!成功是屬於有毅力的人!
    你知道失敗的原因,是很寶貴的功課。以後你就一定成功。
    恭喜你享受到出爐熱辣辣,軟綿綿的紙包蛋糕!

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  34. On step 4, does it matter whether the egg yolk batter mix into the egg white form or the other way around? Is cream of tartar a crucial ingredient?

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  35. To 匿名:
    Yes, it does matter. Add egg whites into batter in batches. Lightly fold-in thoroughly, instead of stirring, then add other egg whites. Normally, I fold-in egg whites into the batter in 3 batches.
    Cream of tartar would help stabilize your egg whites foam nicely. Some people might like to replace it with 1 tsp of lemon juice. I find cream of tartar is quite handy and reliable.

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  36. Hi Christine, thank you so much for the prompt response. I just made some. I used lemon juice because I don't have cream of tartar at home. They turned out very good. Nice and soft. I have read and tried countless recipes of this cake, this the the best one by far. Although I made a mistake in step one. I added hot melted butter directly into the egg yolks, which kinda cooked them a little bit hahahahaha.... But they still tasty great. I also like the texture of this recipes. Thanks again!

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  37. Hi 匿名,
    Glad you made your cakes with success! You'll enjoy more.
    I've made this kind of cake for many times. Every time they turned out great. My friends liked them very much.

    Thanks for your feedback! Happy baking!

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  38. Hi Christine, I've try to make this cake 3 times already but no success. Why the cake deflate half of its size after about 10 minutes? I can't seems to be able to bake the cake to look and taste fluffy--where did I go wrong?

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  39. To匿名:
    Try to think back how you did:
    1. Was your egg white beaten to form peaks? Did you test it? - The beaten egg white is the most crucial part to determine whether the cake is successful or not.

    2. How did you mix the egg white? Did you fold them in the batter lightly? If you stir too hard, the air inside the egg whites would be destroyed, then the cake won't rise too high and deflates.

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  40. Hi Christine, I've made another attempt to bake the cake but, the result does not look anything like yours--even I beat the egg white close to 20 minutes. The cake didn't look airy or fluffy.(there is no holes like yours) I have 2 questions. 1. Is step 2 suppose to look runny or very pasty I'm not sure if I over stir the mixture. I started to incorporate the butter and milk then put flour and stir until it look like paste, final step was to stir in egg yokes and vanilla(I stir it until it look thick and pasty). 2. I stir the egg white into the egg yoke mixture too gentle because I'm afraid I may deflate the egg white therefore I folded for good 5 minutes.(because egg white and egg yoke mixture are too thick) Am I over mixing the batter?

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  41. Hi Christine,

    Can you translate this recipe into English? I love this cake and I couldn't read Chinese. Thank you much.

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  42. 这蛋糕的感觉棒极了,待会儿回家也要做几个来吃!

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  43. Hi, Christine,
    I have just made the cake. It is so delicious. Even though I don't have the right mould, I used muffin mould. It is smaller but taste is just the same or even better than those I bought in Perth.
    Many thanks.
    Christy

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  44. 請問一下,那個 牛油紙 (baking paper) 要去哪買呀? 我在外國超市都沒看到耶? Chinatown買的到嗎?

    如果我還是找不到,不放牛油紙有沒關係?

    謝謝

    Clare

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  45. 回應Clare:
    我在西人超市買的。
    你住哪裡?如果是美國,就叫 parchment paper, 澳洲叫 baking paper,是防粘用。

    如果不放的話,很難把蛋糕倒出來。而且不似紙包蛋糕囉~

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  46. 請問你做甜品是怎樣量重,如何知多少g?我家中沒有食物磅,只有量杯,及量匙(但是ml),我用量杯計算麵粉,糖...等食材的g(依照量杯上的刻度),總覺得份量錯了,我聽說同樣一杯,但糖200g/1杯,麵粉則125g/1杯,請問是否可用量杯?是否同樣份量但不同食材是不同g的?

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  47. 回應Kanis:
    量杯是量度體積,磅是量度重量。
    不同的食材,雖然同樣是1杯,重量是不同的。

    如果你想準確地量度食材,量杯和磅似乎是必須的廚房用具。現在的電子磅也不貴,你會否考慮買一個回來用嗎?如有,就不愁食材量度不準確了。

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  48. 我想問下牛油係咪普通茶面包嘅牛油就ok架喇??

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  49. 回應man:
    喺呀!塗麵包果d就得架喇。人造牛油 margarine 果隻無咁香,但 butter嗰隻就好香。

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  50. 我已經試左整紙包蛋糕喇,味道好成功,樣子亦不錯,但係可能我落麵粉嘅份量差左少少,焗完出嚟個心有d似我地食雞蛋仔入面個心咁,唔係太似蛋糕質地,"林林"地,望落好似唔熟咁,但係就已經熟左,應該係粉嘅份量調得唔好!!
    我屋企係用緊以前好舊式條電線用布包住好大個嘅焗爐款,我諗熱力比起而家新款嘅焗爐會勁d,我想知道點樣可以令到蛋糕焗完出嚟個面唔會睇落咁乾同咁硬,雖然今次個面都脆脆地,未至於乾左一片咬唔落,但係我諗個面軟d會好d,咁可以有咩方法呢?
    ^^

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  51. 回應 man,
    呵呵,你的焗爐很特別啊。
    如果外面乾和硬,但裏面"林林"地好像不熟透。應該是焗爐的溫度和焗的時間出問題。可試調低溫度一些,把時間加長一些。
    如果是空心,可能是拌粉或蛋白那步驟出問題。

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  52. Hi Christine, I guess you grow up in Western District after reading couple of your postings. Me two! You really bring back my childhood memories from all the old stores/famous food you mentioned.

    My flavourite flower cup cake is the one from a bakery near the Water Street Open Market. i always ask my mom to buy me some when she goes there. It's all gone now, but I still remember a little bit from it.

    Thanks for all your sharings.

    McAlAl from TX,US

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  53. Hi Christine,
    我最近看到你的食譜綱,對我很是有用.
    請問這紙包蛋糕的牛油紙是怎摺成放在模內的?可可否教我一下?
    謝!

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  54. 回應匿名,
    把紙包著杯子,褶幾條線後,才放入杯子裏面,比較容易。

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  55. 剛剛試做了, 發生很大問題! 我加了麵粉後, 變了一粒粒, 再加入蛋黃, 打勻後變了一團有筋性的麵團, 為什麼呢?
    會不會是牛油的問題? 我在victoria market專門賣牛油芝士的店鋪買的...

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  56. 回應Chan:
    你的牛油和牛奶可能有問題。 :(
    麵團有筋性是打發過度。

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  57. Hi Christine,

    I have the deflating problem too, but I have mix the egg white really high and stand, and I didn't stir it into the egg yolk but doing fold in. When it's in the oven, it rise really high, but after the heat is gone, it deflated. What is my problem?

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  58. To Kat,
    Hmmm... it's weird. Assume that you have beaten the egg whites to the stiff peaks, and folded in well, it shouldn't have any problems at all. The cup cakes will shrink a bit, it's normal, but won't deflate too seriously.
    Take a look at my videos posted on youtube. They might give you some insights. The links are on the sidebar.

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  59. Thanks Christine,

    Oh, I just remember that I was using all-purpose flour instead of cake flour, would that be the reason too? Will it be better to beat the egg white longer this time?

    I'll try making it this weekend again. And if I want to change it to green tea taste, what adjustment should be made?

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  60. To Kat,
    You should've used cake flour for making this cake. Other kinds of flour is no good.
    You have to beat the egg whites to form firm peaks. Don't over beat them. It would turn runny otherwise.
    Just use a few tablespoons of water to dissolve your green tea powder, then add in the wet ingredients.

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  61. Hi Christine,

    Do you need to put the cakes upside down once it's out of the oven?

    The picture doesn't deem very sponggy as it looks collapse a bit.

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  62. @Anonomous
    When I took this picture, I didn't put the cakes upside down. Just took some shots once they were out from oven. This kind of cake tends to shrink a bit easily once it cools down. But the taste is really good, full of eggy flavour.

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  63. This 紙包蛋糕 recipe was amazing even though I used a gluten free flour (we are intolerant to wheat). i haven't had this in a long time since we found out about our wheat sensitivity. My kids were so happy to eat them. I have a couple questions Christine:

    1. Where can i buy the individual cake mold in your pictures
    2. I used a large muffin tin w/ a panettone liner that i found in Sur la Table.Then after that I had parchment paper to make it taller! I ended up having to pipe the batter into the mold because it would've made a mess if I spoon it in. did you pipe your batter too? ANy easier tricks you can share?

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  64. @superfcbear
    1. I bought the cake moulds from Hong Kong.
    2. I didn't pipe out the batter, used to spoon the batter into the moulds with only a few drops at sides occasionally.

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  65. 我想問下整紙包蛋糕啲鐵杯向邊到買?

    Hollie

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  66. @Hollie:
    香港上海街的烘培專門店買回來的。

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  67. 請問可以教我怎樣將牛油紙放好入杯內?我做過好幾次, 牛油紙都去唔到底,然後最後蛋糕個底就焗唔到>< 會唔會有video有教?thanks(Ling)

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  68. 点解有时候一些食谱牛油需要溶解有些不用的呢?分别在哪里?

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  69. @leng
    怎樣用牛油,視乎食譜要做甚麽。
    譬如有些要利用打發的牛油,可令製成品鬆軟,即如曲奇餅。
    這個紙包蛋糕是靠蛋白霜令蛋糕鬆軟,牛油是增加香味,溶解後,方便拌勻其他材料。

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  70. 这个纸杯蛋糕,可以用粟粉加普通面粉吗?我记得之前那个日本芝士蛋糕也可以用,如果纸杯蛋糕也可以用粟粉加普通面粉,那分量又应该怎样呢?谢谢~

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  71. @匿名
    我那個日式芝士蛋糕是用低筋粉和粟粉的。

    如一定要用粟粉和普通麵粉(中筋粉)做這紙包蛋糕的話,可以用 80克麵粉和20克粟粉,試試如何。不過,做出來的質感不及低筋粉的。

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  72. Hi,

    請問

    牛油(butter, 奶油) 50克

    奶油是什麼意思 ?

    謝謝

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  73. @匿名:
    這紙包蛋糕只用牛油 butter 的。
    台灣朋友叫奶油,即是我們叫的牛油。

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  74. Hi Christine,

    謝謝你的回覆, 小妹對整野食沒多經驗, 另有問題請教,

    我看見你在做法有時寫 "軟化牛油", 其實是否就是將牛油融解成液體嗎?

    因為當我整牛油曲奇時, 不知道是否沒有將牛油融解先, 我不能將其攪至發大些, 出來的曲奇, 有點硬,好在味道都唔錯.

    另什麼叫泡打粉? 有沒有英文名字參考.

    謝謝

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  75. @匿名
    "軟化牛油"仍是固體,非常軟身的,但不是液體狀。
    做曲奇餅時是用"軟化牛油"跟糖搞打到鬆發膨脹,令曲奇餅鬆化。

    但這個紙包蛋糕是利用蛋白霜發起蛋糕。而牛油是融解了,方便跟其他材料混合而已。

    泡打粉 = baking powder.

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  76. 請問點樣接牛油紙? 我每次推牛油紙落到底, 佢自己都會彈番上O黎,搞到個蛋糕底成日都唔熟><

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  77. @匿名:
    喺呀,張牛油紙好唔聽話。你試下把牛油紙推落底,跟住把突出嚟果部分翻向外褶實,咁就定位,唔彈上嚟嘞。

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  78. I am in New Zealand. I cannot find the cake flour here in my town, do you think i can order it from somewhere ?

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  79. @匿名:
    Do you have any Asain grocery stores nearby? They should stock some cake flour.

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  80. Hi Christine,

    小妹有些關於麵粉的問題:

    其實自發粉等唔等於低筋麵粉呢? 我這裡大多是自發粉, 我先生話都係一樣用來整cake的. 希望christine你幫幫忙解答...

    謝謝

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  81. @匿名:
    自發粉是普通麵粉加了一些發粉。
    由於已加了發粉,自己就不用加,非常方便。
    視乎你想做甚麽蛋糕。
    如果不要求控制蛋糕的質感,用自發粉也無妨,而且方便。但如果有要求的話,就要自己調較比較好些。

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  82. Hi Christine,

    請問在那裡可以買到紙包蛋糕焗模呢?

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  83. @Nitecat:
    返港時,到上海街一些烘培店買的。

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  84. 请问,要怎样分别在plain flour 中的低筋面粉,中和高筋面粉???

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  85. no need add in baking powder?

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  86. @匿名:
    No. The cake will be very fluffy because of the beaten egg whites.

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  87. Hi!Christine,唔好意思,請問張牛油紙的size是幾多X幾多?

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  88. 請問麵包機可否做到紙包蛋糕?

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  89. @Yoko
    麵包機不可以做紙包蛋糕的。它的設計不同呢。

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  90. what adjustments can be made to the recipe so that the cake comes out even softer and fluffier? I made a batch today, they were great, but didn't look AS fluffy as yours.

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  91. this is in relation to my previous post.
    would it be because i didn't add cream of tartar (couldn't find it anywhere)?
    i also used heavy cream instead of milk.

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  92. @Bang
    Cream of tartar is a kind of acidic powder to stabilize the beaten egg whites. So when folding in the egg whites into the batter, the air won't easily be knocked out. What makes the cup cakes soft and fluffy is the air inside the beaten egg whites.

    Heavy cream is much thicker than milk. It could make the cup cakes more heavier, and affects the texture of egg whites.

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  93. I'm so happy ^_^, that's my 1st try. I follow each step of your recipe to make this cake. I appreciate your detail instructions and helpful tips, thank you.

    Can I use less egg york or just use egg white only? Any wet ingredients need to adjust?

    I love this cake and eat a lot, that's why I asking if I can avoid high cholesterol...

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  94. 您好,我喺屋企每次整紙杯蛋糕都会“爖”底,唔知係出D咩问题呢?

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  95. 你好 我還未開始整這款旦糕 但想先請教一事 請問做這款旦糕 是否要把牛油完全溶解變成液體來做??? 還有做牛油曲奇的話如果因天氣太凍如何把牛油變軟 我看見你在上面回答中有提過這個問題做曲奇時 是把牛油變液體 如果我無誤解的話應該係整唔到鬆化的 對嗎?? 但這幾天我不斷去整曲奇 昨晚我是邊坐熱水邊將牛油同糖打的 出來效果是鬆化的 對不起 阻你咁多時間 因我想知道牛油溶左整同放軟整會唔會分別好大

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  96. @匿名:
    有關這款紙包蛋糕,牛油是溶解至液體來用。它的作用是調較濕材料,增加香味。令紙包蛋糕鬆起的是蛋白霜。

    至於做曲奇餅,通常令餅鬆發的方法,是用打發軟化的牛油(不是液體的)和糖。

    軟化牛油方面,只需放置室溫至軟身即可。時間視乎天氣而定。如天氣冷,可以用微波爐幫助,如果液體化了,可放回 freezer 10分鐘,令牛油硬身少許(但不是凝固),就可以用來打發糖。我嘗試多次,沒問題。

    坐熱水打發有助吸收空氣,所以鬆發。但慎妨溫度過高,或坐的時間稍長了的話,牛油就液體化。所以要按當時情況自己執生。

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  97. @匿名
    是否焗爐底下的溫度高了?又或者跟你所用的焗盤,焗杯等的質料有關?

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  98. 請問咩係TAR TAR粉?唔落得唔得???

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  99. @黃泰利:
    TAR TAR粉是一種酸性粉末,有助穩定蛋白霜。拌入蛋黃糊時,不容易消泡。
    也可用2茶匙鮮榨檸檬汁代替。

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  100. 你的蛋糕十二分诱人,我要学做,不过蛋糕的模具在哪里买呢?谢谢你

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  101. I follow the step one by one but my cup cake collapsed after they cool down. Why? Why this recipe doesn't need to add any baking soda/baking powder?

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  102. @AlSun1
    Do you remember what went wrong while you made this cup cakes? It could be the problem of beaten egg whites or the fold-in.

    We don't need any baking powder for making these cup cakes, as the beaten egg whites play the role of raising agent, making the cakes rise high and fluffy.

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  103. Christine,
    首先多谢你既食谱,受益匪浅呀!
    想请教你,呢个蛋糕我做出来质感好好,不过就唔知点解有点酸酸地,会唔会系因为BUTTER用左SALTED既缘故呢?

    unis

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  104. @匿名:
    不應該酸的。
    材料中,除了塔塔粉是酸性,其他不會酸的。除非落塔塔粉的份量錯吧。
    又或者,你肯定所有材料沒變壞?

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  105. 请问牛奶可以用fresh milk 吗?

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  106. Hi, Christine,

    好開心整咗好好味呀...多謝唒

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  107. Hi, Christine,

    好開心整咗好好味呀...多謝唒

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  108. Hi Christine,
    我今日第一次做都幾成功, 我用了lemon juice 代替咗cream of tartar, 又在網上找到代替cake flour嘅方法 - 2tbs custard powder + plain flour = 1 cup. 我用咗高身嘅 ramekins 杯嚟做模都ok啦, 食落嘅口感冇港式西餅店賣嘅咁鬆化, 可能係D lemon juice 或係自製 cake flour 唔係咁match. 在Sydney 嘅Eastwood 區有間唐人廚具店可以買到 這類港式蛋糕模, 很多謝你個 site 幫了我很多煑餸嘅煩惱.^_^

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  109. 此網誌留言功能關閉,不便之處,請見諒!

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