This is my second attempt of making the 豆沙饼。
Mary, these round the taste is even better and the skin
is really crisp.
So 真的是“强将手下无弱兵”.呵呵呵....
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Tuesday, June 26, 2007
豆沙饼
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This is my second attempt of making the 豆沙饼。
Mary, these round the taste is even better and the skin
is really crisp.
So 真的是“强将手下无弱兵”.呵呵呵....
30 comments:
wow, this time the colour very nice, very balance le, hee hee...
Dorene,
你不只是“强将手下无弱兵“你還先下手為强呢！”
alamak, so many pimples... what happen huh??? huh??? huh???
kd,
Dorene 還青春嘛！
Hi Dorene,
may i know where u buy the bottle u make enzyme?
Poor somewhere in singapore, asking the bottle so many times. Dorene, help her leh.
:-D
Btw, can share this recipe? This time look really better than the previous 1.
:-D
Hi SIS,
You can get the bottle from shops selling pots and pans, bowls and plates. Those older shop will have. Can use coffee powder bottle too.
thks u, anonymous 11:19pm
Hi sis,
you can buy the bottle from "daiso".the $2 shop.I use this to do enzyme,不会漏出來的。you can try.
somewhere in singapore, so sorry cos very busy with my work so no time to reply. I actually stay in Jurong West,my shop here do sell the bottles, as for you i don't know where you stay so can't tell you unless you want make a trip down to Redhill,there is a shop selling a lot of daily products, it is just next to market.This information is actually from KD, our kaypo club member. I think you can try.
Mary, sorry la. sometime i must be first oso ma right.hohoho
Kd, wat mary say was right I still青春嘛.
oink oink, so sorry friend can't share this recipe cos as explained b4 that this don't belong to me.
hi BG and Dorene
thks for the information.. I stay in jurong area also. actually i'm looking for a bottle that looks like your.
dorene,
I want to make the bun.Is it difficult?I am quite blur.Auntie Irene said me like sotong.So even with receips,i also can make mistake.Can send me receips for bun.Simple one.My e-mail address:gracetan@Shimadzu.com.sg
Thank in advance/Grace
Ops! I forgot, thot can try to have a quick 1. Haha....
:-p
Grace, why don't you call Auntie Irene, she can help you. Pls don't 折磨我。Hahaha.
Somewhere in Singapore, I am staying at Jurong West St 81,I bought at Jurong West st 73, Gek Poh Shopping Centre, the shop is selling all the daily product like boom,pan,kitchen towel etc and is just right in front of the open space in the centre of the shopping centre. If you really want to buy maybe can go there and get it.
Hi Dorene,
Can I have the nonbake chesse cake recipe that in you blogspot dd.29/4/07. Is the base biscuit or cake? Is look taste excellent & yamme. Pls email : lestielau@gmail.com
Thank/Lestie
Hi Lestie, thanks for viewing my blog.The nonbake chesse cake recipe is the same as posted at violet blog.As for the base , it was Auntie Irene who taught me using the sponge cake.So if you are interested , bake the sponge cake first than cut about 1/2" thick for the base.
hi Dorene
thks for the info...
要死啊！ dorene,
你可知道因為你的豆沙饼， 有人要冒险到老远的地方买,又因為你的豆沙饼,有人忙了一整天，又因為你的豆沙饼，我学了一句“强将手下无弱兵“ 归根到底都是你的豆沙饼惹的禍。你說如何是好？？等等。。。 我看背后必定有个主謀或帮凶,那會是谁呢？谁是主 謀？ 谁是帮凶？
要死啊！mary,
你可知道因為你香脆的mayonnaise chicken that why 有我的豆沙饼,又因為你的香脆的 mayonnaise chicken,有人忙了一整天,又因為你的香脆的 mayonnaise chicken 我也学了一句“强将手下无弱兵“ 归根到底都是你的香脆的mayonnaise chicken惹的禍那你說如何是好.As for the 主謀或帮凶,那會是谁呢？谁是主謀？ 谁是帮凶？hahaha you know better than me.
somewhere in singapore, you are welcome.
甚么在dorene的blog里多了一架副印机? 明明是cooking and baking 的嘛！真是奇怪，我是不是进错blog了呢？
Hi Dorene,
Thank for your replied. The base of the cheese cake, I try to use the sponge cake that Auntie Irene taught, already 3 times but it came out only less than 2 inches & the top of the cake is a bit hard, why? Can you guide me. Thank
Dorene,
sorry I forgot to put my name in the comment for the cheese cake base used sponge cake.
Lestie
Lestie, you mean your sponge cake that you bake is less than 2" i think is your whisking time is not enought,may i know how long did you whisk using your mixer.And as for the top of the cake is a bit hard , i think it is becos your did not whisk properly that why the cake is hard.
When i start learning bake, i fail many times when baking the sponge cake, just like you, it is always hard and is about 1.5" in height.I tried many time until i get the best.It maybe oso the oven the cause the reason, so try to figure out your oven and see how。Don't give up. i believe you will success if putting more efford.
Dorene, I first mixed all with mixer at low speed evenly, change to high speed for 5-6 mins,switch to low speed for less than 1 min, is right? maybe I mixed the melted butter wrong,I used hand to mix the mixture only in one direction for 3 times only,& pour batter into baking tray.After that I lift up the tray about one inch high & gently drop the tray on the counter a few times to settle down the mixture.Bake at 170-180 degree
preheat oven for 35-40 mins.
Lestie
Lestie,your whisk method is correct.How about the mixture,is the mixture thick or thin.The only way to check the mixture is using the mixer the round hook,the one that you use to whisk the ingredient, lift the mixture up and read a "O" than count to 10.If the "O" is still there,it mean that the mixture is correct texture, but if the "O" disapper b4 counting to 10, than you have to whisk longer.Hope you understand what i say. Should you have anym problem, do write to me again.
Dorene, Thanks for your help, tonight I will try to bake one more & see the result. Thank.
Lestie
Dorene, what is the meaning of "read a "O". Last night I tried & can been say 80% success,when it baked,it height is 2 1/2 inch,but remove from the oven & let it cool, it reduce to less than 2 inch,the bottom of sponge cake, in the centre parts was deep-in, why like this? But the cake is very soft. what is the different between with sp emulsier & stabiliser, becos I used sp emulsier. Lestie
Sorry, it shd be read as "write a "O" and as for centre parts was deep-in,it maybe over whisking.As for sp emulsier & stabiliser they are the same.
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