tag:blogger.com,1999:blog-161671900176115596.post461947915702022233..comments2023-09-03T02:43:06.280-07:00Comments on 花旗太太生活日誌: 第一次整油條 Chinese CrullersRosemaghttp://www.blogger.com/profile/08475095903560846948noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-161671900176115596.post-49388424956931287742011-12-31T01:51:01.000-08:002011-12-31T01:51:01.000-08:00請問菜油係乜水?olive oil得唔得?
快d鑽研牛利so同腸粉。。。我上星期整左腸粉,但個皮太厚...請問菜油係乜水?olive oil得唔得?<br />快d鑽研牛利so同腸粉。。。我上星期整左腸粉,但個皮太厚。。要買個好d既盤蒸薄d先得!!<br />[版主回覆01/01/2012 07:14:02]菜油係vegetable oil,台灣又叫沙拉油,olive oil會濃味咗少少,淡味嘅例如芥花籽油都可以。OK,牛脷酥同腸粉係下一個目標,而家要搞掂個油炸鬼先。<br />DChannoreply@blogger.comtag:blogger.com,1999:blog-161671900176115596.post-37693021586088742462012-01-02T19:04:24.000-08:002012-01-02T19:04:24.000-08:00哈哈~用手撻又用手捲打無腳踢~一個大細都開心~下次玩煎堆~好得意
[版主回覆01/03/2012 1...哈哈~用手撻又用手捲打無腳踢~一個大細都開心~下次玩煎堆~好得意<br />[版主回覆01/03/2012 14:40:19]係呀,查實都幾多工夫,不過健康過出面,因為要半煎炸,唔敢俾兩個B喺側邊睇,佢地兩個一見我煮嘢就擔櫈喺我側邊睇,仲要加埋幫手,唔俾佢地幫手會喊,出晒真眼淚,笑死又激死。<br />Maggie Kitchennoreply@blogger.comtag:blogger.com,1999:blog-161671900176115596.post-27272583623207318382012-02-20T19:20:32.000-08:002012-02-20T19:20:32.000-08:00我屋企以前係賣油炸鬼,and they told me the reason why 油炸鬼in t...我屋企以前係賣油炸鬼,and they told me the reason why 油炸鬼in the States and in Canada are not as good as (or not as same as) those in HK is they can get the same ingredients here. And the temperature is also an important reason:)<br />[版主回覆02/21/2012 15:04:55]係呀,如果要整到出面街賣果D咁要加明梵同臭粉,美國都唔知去邊度搵,不過自家製都唔想用化學嘢,所以見到呢個食譜就試下得唔得,出嚟效果麻麻,有另一個食譜用酵母當麵包咁發,未有時間試。<br /><br />你講得啱,溫度真係好大影響,我整麵包成日都發得唔好,因為呢邊太凍,得十幾度C,好少可以有28度C,要室溫發酵個麵糰至兩陪大都幾難,所以咁多人用麵包機,但我冇地方放住,所以都係手搓住先。<br /><br />係呢,咁你咪識整好多嘢食?<br />Allisonnoreply@blogger.com