วีดีโอ

有這幾種可能 1.如果模具沒有良好的防沾塗層，蛋塔會很容易黏在模具上。可以在烘焙前用黃油或食用油塗抹模具。 2.曲奇麵團太濕，可能會導致沾黏。確保麵團的水分適中，必要時可適量減少液體成分。 3.如果蛋塔沒有完全冷卻，就容易在脫模時變形或沾黏。 4.烘烤時間過長或過短都可能影響脫模。如果蛋塔烤得過乾，可能會變得脆硬，難以脫模；相反，如果烤得不夠，可能會粘在模具上。 希望能幫助你，祝你下次一定成功！

@@dawnkee 好的 谢谢妳的回复

Thanks, it's worth a try! Have a nice day! 🤗🌹

Cooked Glutinous Rice Flour: Stir-fry raw glutinous rice flour in a wok over low heat until the flour is lightly browned, i.e. cooked. It takes about 3-5 minutes. The outside of the mochi is grated coconut skin (or shredded coconut)

Thank you very much for your recognition, which makes sharing more enjoyable! ❤️Have a great day! 🤗🌹

💯确实非常好吃！❤️祝你有美好的一天！🤗🌹

Thank you so much for your recognition which makes sharing even more enjoyable! Have a great time! 🤗🌹

Thank you so much for your comment! Have a nice day! 🤗🌹

是的，如果你覺得自己家的烤箱溫度太高，可以降低10-20°度！ 祝你有美好的一天！ 🤗🌹

Thank you so much for your compliments on the recipe! Have a nice day! 🤗🌹

Thank you so much for your comment! Have a nice day! 🤗🌹

Thank you dear, you will definitely try this recipe and please share my video with your family and friends 👍🏻😊❤

Thank you so much for your comment! Have a nice day! 🤗🌹

可以使用蛋塔模具或小杯子代替，杯子裡要抹一層油，就是造型沒那麼好看了

可以的，替換成3g 幹酵母就可以了

跟做了兩次都是成功的，簡單易做不需搓揉，出嚟效果軟熟又不太甜，多謝分享🙏🏻祝身體健康❤

Thank you for your comment! ~Have a nice day! ~🥰

可以的。把所以的材料混合均勻之後，放入冷藏第二天拿出回溫分割整形，進行二次發酵就可以了

Method 1: Go to a Chinese supermarket to buy mung beans (or peeled mung beans). Then, roast the mung beans until they are cooked and grind them into powder using a high-speed blender. Method 2: Replace mung bean flour with low-gluten flour and add around 1.5-2 grams of baking soda. If you still have any questions or need any assistance, please feel free to contact me. Thanks!

@@dawnkee hello ma'am thanks for sharing the info..and may I ask what does baking soda do in the recipe....how many grams should I have to roast mung beans to achieve the said ingredients in recipe

Thank you so much for your compliments and support! I'm glad you like my recipes and I will keep trying to provide more delicious recipes and useful information. If you have any questions or need any assistance, please feel free to contact me. Thanks!

🙏🥰 Thank you for your reply! It's OK!

@@dawnkee d'accord mais par quoi?

@@lilyl6692 nah i dont think its possible mung bean/green bean has a unique texture and taste....the only possibility i can think of is soy beans but have not tried it....basically all flours from rice, corn, wheat, dhal etc cannot make this type of cookies

🙏🥰Thank you for your reply! OK! Just use 2g instant yeast instead😀

Thank you for your feedback.

不客氣，很高興能夠幫到您！聽到您喜歡這款曲奇蛋撻，我也感到非常開心。可以讓您的家人和朋友一起分享美食的快樂，真是太棒了！

Thank you for your compliments and I'm glad you thought this yogurt bun looks delicious. This bread is indeed very soft and has an excellent taste. It is a delicacy that people can't stop taking one bite after another.❤

It becomes a bit soft the next day, put it in the oven and heat it, and it will return to the crispy taste. 🙏🌹💖🥰 Thank you for your reply.

@DawnKee Cooking Thank you. I can't wait to make the egg tarts. They look delicious 😋 😊

可能是因為蛋撻中間的蛋液裝的太滿了,或者是溫度太高了，把表面烤熟了，但裡面還沒熟透，可以把烤盤放下一層，降低一下溫度完全烤熟之後再提高溫度把表面上色。

🙏🌹💖🥰謝謝您的回复。绿豆粉和杏仁粉都是生的哈！希望多保持联系！ 😀

@@dawnkee 所以入烤箱之前， 所製作的粉糰綠豆粉和杏仁粉尚是生的， 是嗎？以前每次製作我都會把兩種粉炒熟，覺得很累

🙏🌹💖🥰Thank you for your reply. Oh no need! Feel free to ask me any questions in the future. 🥰🌻