life back in HKG after exile in Sg
Labels: cooking
posted by 百恩木子 at 10:22 PM
Seems like you'd used raspberry instead of blueberry. Is the biscuit base cripsy enough?
看得出你是很用心炮製這芝士蛋糕,所以值得拍手鼓勵!! 我可以分享少許經驗嗎? 基於我喜愛卜卜脆的口感關係餅底我採用消化餅(唔怕高脂的話杏仁曲奇餅也不錯),至於芝士的凝固度要靠"大菜"的份量來調節,可由製作迷離果撻開始吧! 哪樣便不會太浪費及免得在成功前已食到大肚皮:p還有餅面的果醬如採用鮮藍梅加入啫喱粉薄薄的塗上已很美味,喜歡的話還可添上數粒鮮藍梅及金黃色的龍珠果相間作裝飾,簡直色香味俱全而且內外兼備添... ...哈哈
see cake 2 /2 about the results of the cake base... Kinson: Fresh blueberry is out of stock in supermarket, so I use Blackberry instead..!巔峰: I actually got digestive biscuit, but save it for myself to eat when hungry.. hehe!
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3 Comments:
Seems like you'd used raspberry instead of blueberry. Is the biscuit base cripsy enough?
看得出你是很用心炮製這芝士蛋糕,所以值得拍手鼓勵!! 我可以分享少許經驗嗎? 基於我喜愛卜卜脆的口感關係餅底我採用消化餅(唔怕高脂的話杏仁曲奇餅也不錯),至於芝士的凝固度要靠"大菜"的份量來調節,可由製作迷離果撻開始吧! 哪樣便不會太浪費及免得在成功前已食到大肚皮:p
還有餅面的果醬如採用鮮藍梅加入啫喱粉薄薄的塗上已很美味,喜歡的話還可添上數粒鮮藍梅及金黃色的龍珠果相間作裝飾,簡直色香味俱全而且內外兼備添... ...哈哈
see cake 2 /2 about the results of the cake base...
Kinson: Fresh blueberry is out of stock in supermarket, so I use Blackberry instead..!
巔峰: I actually got digestive biscuit, but save it for myself to eat when hungry.. hehe!
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