tag:blogger.com,1999:blog-4573211441940066640.post8810803876766472023..comments2024-03-16T17:15:45.557+10:00Comments on 簡易食譜 - 基絲汀: 中西各式家常菜譜: 薑汁撞奶【百份百成功有妙法】Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-4573211441940066640.post-52425012593419747912012-05-23T13:17:59.241+10:002012-05-23T13:17:59.241+10:00I failed a couple times before, and decide to try ...I failed a couple times before, and decide to try again today because I bought some ginger for fish.. And I succeed!! Except forgot to put sugar since I was paying too much attention to the temperature..... <br /><br />Thanks ChristineChristinanoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-19699721410312052402012-05-15T03:02:07.926+10:002012-05-15T03:02:07.926+10:00今天早上试了,没有成功,家人喝了热热的姜汁鲜奶,哈哈。
我明天去买个老点的姜回来试试看,有感觉是我的...今天早上试了,没有成功,家人喝了热热的姜汁鲜奶,哈哈。<br />我明天去买个老点的姜回来试试看,有感觉是我的姜不够老。。。。Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-52466761603807624022012-02-26T01:31:49.761+10:002012-02-26T01:31:49.761+10:00一直都好想試下整薑汁撞奶, 但買唔到個食物溫度計, 所以我將D牛奶煮到冒煙, 就倒進薑汁的碗中, 結...一直都好想試下整薑汁撞奶, 但買唔到個食物溫度計, 所以我將D牛奶煮到冒煙, 就倒進薑汁的碗中, 結果成功了。很多謝你嘅食譜, 令我可以煮很多美味而又簡單煮嘅食物。讚Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-45498173757667388922011-12-28T05:20:12.904+10:002011-12-28T05:20:12.904+10:00蛋白酶是薑汁裡面的關鍵
需要老薑卻不能是乾扁的老薑否則蛋白酶都沒效了
低脂牛奶則不影響 因為凝固的...蛋白酶是薑汁裡面的關鍵<br />需要老薑卻不能是乾扁的老薑否則蛋白酶都沒效了<br />低脂牛奶則不影響 因為凝固的是蛋白質<br />關鍵在於牛奶中的蛋白質夠不夠多sus711https://www.blogger.com/profile/10073947481200572506noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-79434749298847951952011-12-05T09:37:16.544+10:002011-12-05T09:37:16.544+10:00Hi Christine,
It is so hard to find old ginger i...Hi Christine, <br /><br />It is so hard to find old ginger in USA, ever since then I am still try make it at lease once a week, but still fail every time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-29257495519972498322011-11-21T21:30:50.272+10:002011-11-21T21:30:50.272+10:00@匿名:
If all the steps and procedures were right, c...@<a href="#c6970041483784034888" rel="nofollow">匿名</a>:<br />If all the steps and procedures were right, could it be the ginger not old enough so that it didn't contain the white substance to coagulate the milk? And ginger might be different in different seasons.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-69700414837840348882011-11-21T11:51:19.734+10:002011-11-21T11:51:19.734+10:00I try to make and it success the first time, and t...I try to make and it success the first time, and then I fail the next 10 times, don’t know why, I follow exactly your receipt. Please help..<br /><br />thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-19821167977626238092011-11-12T16:00:24.573+10:002011-11-12T16:00:24.573+10:00@匿名:
If you added gelatine, the milk still didn...@<a href="#c4950434565681461096" rel="nofollow">匿名</a>:<br />If you added gelatine, the milk still didn't set, it might need more amount of gelatine then.<br />As we know jelly is made from gelatine, even fruit juice or water can be set by it as long as you add enough.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-49504345656814610962011-11-12T12:31:30.010+10:002011-11-12T12:31:30.010+10:00Hi Christine,
I add little gelatine into the ging...Hi Christine,<br /><br />I add little gelatine into the ginger milk, but it doest not 凝固, do you know why?<br /><br />thanks,<br /><br />VivianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-42571265884550632022011-10-11T21:56:12.522+10:002011-10-11T21:56:12.522+10:00@allilie:
Yes, use a regular sized Chinese rice bo...@<a href="#c2359120564375440120" rel="nofollow">allilie</a>:<br />Yes, use a regular sized Chinese rice bowl.<br /><br />Sorry, haven't translated this recipe yet. :pChristine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-23591205643754401202011-10-11T14:31:57.617+10:002011-10-11T14:31:57.617+10:00Hi Christine,
It calls for one bowl of milk in th...Hi Christine,<br /><br />It calls for one bowl of milk in the recipe. Is it the regular size rice bowl? Do you have this recipe on your English blog. I mentioned this to my friend who is not Chinese and she wanted the recipe. I can't find it on you English blog.<br /><br />Thanks.alliliuhttps://www.blogger.com/profile/02116666301874043539noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-87009991482934895522011-09-29T16:01:43.214+10:002011-09-29T16:01:43.214+10:00@匿名:
還沒試驗過用羊奶啊~不知道效果如何。@<a href="#c2870554189566050525" rel="nofollow">匿名</a>:<br />還沒試驗過用羊奶啊~不知道效果如何。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-28705541895660505252011-09-14T23:50:48.475+10:002011-09-14T23:50:48.475+10:00请问羊奶行吗?请问羊奶行吗?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-68461723914819520292011-07-09T11:31:41.830+10:002011-07-09T11:31:41.830+10:00@arufa:
Yes, I've created the printable recipe...@<a href="#c5733654177061060555" rel="nofollow">arufa</a>:<br />Yes, I've created the printable recipes for my english blog. I have to do it one by one manually, working backwards from the lastest ones, very time consuming.<br /><br />Unfortunately, it's quite late when I learnt this method, as I've published over 500 recipes on my chinese food blog already, don't have enough timeChristine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-57336541770610605552011-07-09T05:33:26.667+10:002011-07-09T05:33:26.667+10:00Hey Christine,
I noticed in your English food blo...Hey Christine,<br /><br />I noticed in your English food blog that printable recipes are available. Is this function also available in your Chinese food blog? If so, I don't seem to see it. Can you please enlighten me? I'd like to print this recipe. Thank you.arufahttp://shaw.canoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-85078617137669393542011-07-04T17:33:33.731+10:002011-07-04T17:33:33.731+10:00妳好Christine. 我也已經按妳的方法試了超過五次了, 但還是没有一次成功呢. 真想不明白. ...妳好Christine. 我也已經按妳的方法試了超過五次了, 但還是没有一次成功呢. 真想不明白. 我用了在香港超市能買到的十字和維記全脂牛奶 :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-36314554591991229172011-06-21T17:12:48.550+10:002011-06-21T17:12:48.550+10:00@Ada:
成功地做這甜品的兩個要素:牛奶溫度和薑所含的凝固物質,你已做到。剩下來,只能想到是牛奶的...@<a href="#c1941726931713107336" rel="nofollow">Ada</a>:<br />成功地做這甜品的兩個要素:牛奶溫度和薑所含的凝固物質,你已做到。剩下來,只能想到是牛奶的品質。但我試驗過全脂和53% 低脂鮮奶(light milk) 也可以。這樣,我不知道你做的時候,出了甚麽問題而不成功啊。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-19417269317131073362011-06-17T11:17:21.270+10:002011-06-17T11:17:21.270+10:00Hi Christine,
我是住在Melbourne 的Ada, 我已經選用全條街最老的薑,可以...Hi Christine,<br /><br />我是住在Melbourne 的Ada, 我已經選用全條街最老的薑,可以看見有很多白色的粉末,亦試過奶溫由70C 至 85C 之間, 但沒有一次可使奶凝固,請教是甚麼原因呢?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-90540789822256503512011-06-15T00:31:39.992+10:002011-06-15T00:31:39.992+10:00It is not easy to get this dessert from local rest...It is not easy to get this dessert from local restaurant in Malaysia. I always miss it since first try in HK. Thanks Christine for sharing, I can make my own now and for sure will share with fellow friend, if success :)Magnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-8982915912959077102011-04-26T13:36:02.506+10:002011-04-26T13:36:02.506+10:00@匿名:
Sorry, can't tell for I haven't teste...@<a href="#c5977768169723002982" rel="nofollow">匿名</a>:<br />Sorry, can't tell for I haven't tested this recipe with soy milk.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-23031232573677765972011-04-26T10:56:56.865+10:002011-04-26T10:56:56.865+10:00Hi Christine,
I love this dessert. But I was wo...Hi Christine,<br /> I love this dessert. But I was wondering, for those ppl who are allergic to milk, can they make it w/ milk powder or soy milk?<br /><br />ThanksCrystalnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-59777681697230029822011-04-26T10:53:09.894+10:002011-04-26T10:53:09.894+10:00Hi Christine,
I love this dessert very much. ...Hi Christine,<br /> I love this dessert very much. I was wondering, for those ppl who allergic to milk, can they use other milk powder or soy milk to make this dessert? <br /><br />Thanks.<br /><br />CrystalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-42048766460180246342010-11-22T17:31:32.147+10:002010-11-22T17:31:32.147+10:00回應匿名:
減少一些薑。
但不能減得太多,否則不能凝結。回應匿名:<br />減少一些薑。<br />但不能減得太多,否則不能凝結。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-54947747682000274422010-11-20T21:53:55.565+10:002010-11-20T21:53:55.565+10:00我做了, 也成功了.
为一是太辣了啦!
要如何做到不会太辣的????我做了, 也成功了.<br />为一是太辣了啦!<br />要如何做到不会太辣的????Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-17199012201734639442010-10-25T23:12:02.875+10:002010-10-25T23:12:02.875+10:00To 匿名:
Thanks for your love of my recipes. :)
Do y...To 匿名:<br />Thanks for your love of my recipes. :)<br />Do you know what went wrong while you made bread with tangzhong?<br /><br />Honestly speaking, the bread made with tangzhong is very soft and fluffy, and can be kept for days. Yet, compared to those from Asian bakery shops, the tangzhong bread is not as soft as theirs.<br /><br />You can't expect the homemade bread turned out the same asChristine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.com