这次打蛋白格外小心，仔细的留意蛋白的变化和状态。从蛋白加入“挞挞粉”打至起泡，再慢慢加入砂糖打至泡沫状（peak foam）。当蛋白成Peak Foam时, 即使将盛着蛋白的器皿倒置，成泡沫的蛋白也不会倒出来。这次，我成功了！！！耶！！！ =D 成品比起上次是有进步啦。味道松软度都还行。不过蛋糕在脱模时，外层褐色的“皮”也脱落了，黏在模具上，成了没穿衣的蛋糕，羞羞 =P
成品1 ～Pandan Chiffon Cake～
接着就做Chocolate Muffin。准备了所需的材料，如法炮制。可是，我的muffin 却做的不好。我想，应该是烤太久了？？ 原本只需烘25分钟，但在用satay stick 检视muffin 熟透度时，发现还有点“湿”，就再烘多5分钟。结果出炉的muffin 变得有点硬。 后来我想了想，其实之前satay stick上“湿“的部分，应该是muffin里的chocalate chips溶了，而不是蛋糕还不熟啦！笨！
成品2 - Chocolate Muffin
有点硬，略嫌甜了些。有待改进。。。
哇，保，这次的蛋糕卖相还不错哦，再继续加油！期待着你日益精进的手艺，到我吃的时候应该很好吃了！
ReplyDeletebu chuo chi la......
ReplyDeletePandan Chiffon Cake - wei gao ok , outlook ye mei,mei chuan yi fu gen mei....haha
Chocolate Muffin - wei gao ok, zi shi yi dian "ying" ba leh , yi que dou ok
comment : 80% hai ke yi gen shang yi chen lou
张老爷，是wei dao 啦, 不是 wei gao! 看到我八只眼啦，不过你可以很串的跟我说你的老婆看的懂就可以了，我们这种闲人不重要。
ReplyDelete保，卖像很好！继续加油～～～ ＝）
ReplyDelete小保,
ReplyDelete我还以为我进错部落格了~
很不错耶! 看了好想吃, 刚好现在肚子饿...呵呵!
呵呵，谢谢大家的鼓励支持，我会继续加油的 =D
ReplyDeletewah, my mouth is waterly now!
ReplyDeleteCan't wait to try!
Looks really good.. haha..
ReplyDeletewait for MORE good stuff from you!!!
I ate the cake & muffin... it is not bad..jia you!
ReplyDeletehaha, thanks for everybody's support...i am really happy and feel motivated =D
ReplyDeletemy first cake making course is ending coming thursday and i have signed up for level 2 course.... hope can learn more recipe and make nice cakes for u all =D
wawawa, you should ask me to go and taste it since it's so successful~~ Look delicious ler,
ReplyDeletedon't care, don't care, you have to do another for me on next week~~
ok ok, i will definitely make again.... =D
ReplyDelete