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Ayam ini dimasak sehingga daging masak dan tulangnya berdarah. Apabila tulang menjadi hitam, daging menjadi kurang empuk dan kurang enak. Kalau tak suka, boleh masak lebih lama.

@@KarenLingsKitchen Sebenar Masak " Ku Yew Chee " Masa mengambil 25 Minutes.. Rasa yg Enak, Harum dan Wanggi.. Ok. Thank u Sooo Much !

Lol

用bake的選項

用不粘模具烤這種戚風蛋糕會長不高，蛋糕會矮，口感就不鬆軟蓬鬆了，也容易塌陷。

@@KarenLingsKitchen 谢谢您的解答🙏

不需要😊

大概1.5--2 公斤

感謝!

煮檸檬汁時不用大火，用中火，檸檬汁不是很熱的,不要等室溫。拌勻時，手速快一點。

@@KarenLingsKitchen thank you !!

The sugar is already mixed with the flour, is impossible to separate them. Fa gao usually have a lot of sugar because the amount of sugar will also affect the cracking of the cake， less sugar will affect the cracking.

Also, when you add the glutinous rice flour, you are in effect "diluting" the sweetness.

哦哦👍

Not raw

Room temperature takes about 1 hour

可能蛋白打太過了，蛋糕升的太快,所以就開裂。蛋白打到有大灣勾就可以。也有可能烤箱溫度高，建議買個溫度計測測烤箱真實溫度然後做出調整。

謝謝你，我下次再試🙏

我用舊的鐵鍋，用鐵鍋不會壞，不能用其它種類的鍋。

You're welcome 🤗

餅乾沒加奶就是沒水分，就會比較脆和干。

6寸

這個9寸

9寸的

你沒薰到嗎？薰久點會比較上色，但雞肉會比較老和有苦味。

如果是冷凍的就行，用時室溫回溫就行。

对我是放在冷冻

Thanks

You can make cake flour at home with just two ingredients: all-purpose flour and cornstarch! To do so, measure out 1 cup of all-purpose flour into a bowl. Then, scoop out 2 Tablespoons of the flour and replace with 2 Tablespoons of cornstarch.

A too-hot oven is probably the culprit. But overbeating the batter can also cause a cake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate-and crack-as it cools. Beat the egg whites on medium speed just until it is soft medium peak.

Hi Karen, thanks for quick reply, will try again ❤

奶油和糖粉要完全拌勻才加蛋白， 蛋白應分多次少量地加蛋, 每加完一次要拌勻至完全混合才可再加。

奶油也不要過度軟化，最佳溫度是20-23度，而蛋白最佳溫度是23-25度。

You're welcome 🤗

不清楚用其它材料代替蛋能不能成功。

Bakery store or supermarket.

It is called "cake mix" in the US.

Thanks

1/4 茶匙

材料 Ingredients 蛋糕預拌粉 375克 premixed flour 水磨糯米粉 227克 glutinous flour 牛奶 500ml milk 雞蛋 兩粒 2 eggs 是500ml 沒錯

請注意是premixed flour,不是發糕粉。我也不清楚用發糕粉能不能成功。

不行的

Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected. Too warm a dough is very detrimental to good bread texture and taste, as it will burn up the yeast and an off-color dough with a “yeasty” beer taste will occur and the loaf size will greatly be diminished. Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C - 28C. The best temperature is 24C-26C.

不用加油的, 因為預拌蛋糕粉裡已經含有油脂。所以要用對的預拌蛋糕粉，不然不會成功的。

Nothing can replace it, premix flour is the main ingredient, Otherwise won't be successful