Didnt state how many degrees to bake for 15 Minutes. Rolling by using a pin isn't so convenient, the cake roll will split and crack with a slight push.
2. As literate as we are, subtitles more satisfactory than a humiliatingly absurd "background", that either assums no one in the universe knows why taro-associated desserts appears more purple in the bakery OR that no one as so much even possesses the knowledge of the existence of something termed: Food Dye. Much appreciate her explainations, REALLY excruciatingly Necessary ~~
原來用擀面棒來卷，真是個好辦法，以前沒想過這樣做，謝謝！又上了一堂。
I made the cake and it tasted amazing! Thanks for the recipe!
完全是教科書作法，很標準...
要防止裂掉，可以在蛋糕體抹上內餡之前，先抹上薄薄一層糖水(或煉乳.果汁..等較稀的液體)使蛋糕體吃些水，以增加蛋糕的強度，降低裂開的機率。
當然蛋糕體太厚或太薄也會較易斷，所以還是要看你想作多粗或捲起的曲度多大去做麵糊量的調整(烤出來的厚薄)
市售的商家因為一天做很多條所以當然都掌握了完美的配方比例，所以做起來自然很漂亮
transformers
我也看出做出来的蛋卷和从冰箱拿出来的不一样，做出来的是裂的
其實老師細節的講得很清楚，但真的不太會捲蛋糕，如果蛋糕太乾，整體要劃多刀一些，比較不會捲破
謝謝分享
有秀材料，，才是好老師，
個人經驗
蛋糕體可以用pastry brush刷上一點糖漿，捲的時候比較不會裂
烤過頭或蛋糕體過厚或是內餡太硬也比較容易裂開
也有人在蛋糕體剛烤好的時就先捲起來冷卻，不過我是沒試過...
Humi N. R
Humi N. Ñ
@RosaArizona sponge: 200g egg, 20g york, 80g fine sugar, 85g low protein flour(cake flour), 2 tsp corn starch/flour, 25g unslated butter, 35g fresh milk. Filling: 250g yam, 50g icing sugar, 50g fresh cream, 30g unsalted butter . hope it helps ^^
买的，做的裂的，冰箱出来完美的，请问哪里买的？
i saw the cake roll is broken when she roll up, the one that she show after freg is another roll
現場做的根本都裂了，最後拿出來的是蛋糕店買的吧
底部的線一個是壓在外面....
怎麼覺得冷藏過後跟剛作好的好像不是同一個？是我眼睛業障太重嗎？
请問可以用圆形蛋糕吗？
what is the temperature in C or F?
Thank you 😊
Didnt state how many degrees to bake for 15 Minutes. Rolling by using a pin isn't so convenient, the cake roll will split and crack with a slight push.
請問爐溫，謝謝你
多谢！
2. As literate as we are, subtitles more satisfactory than a humiliatingly absurd "background", that either assums no one in the universe knows why taro-associated desserts appears more purple in the bakery OR that no one as so much even possesses the knowledge of the existence of something termed: Food Dye. Much appreciate her explainations, REALLY excruciatingly Necessary ~~
請問烤盤是多大
36x26 cm Tray!!
好明顯老師過份打發蛋糕體
很像學徒的手勢!
老師你可以一邊講話一邊做事嗎？這樣停下手邊的事一直講話，是要拖多久？
失敗了,爆烈了, 真可笑! 哈哈哈
Macaoken 我
Macaoke
Macaoken was your w
cox gpzeldi
Siu kichen
sue wong ,他沒打發過度，隨意批評人，頗ㄏ
linsmile2006 十分同意他並沒有打發過度,我反而覺得是因為拍攝問題,預先做好的蛋糕體放置太久,有點風乾的樣子...
功夫不好 蛋糕都捲到裂開👎
大師
有誰知道要如何儲存yuto的影片嗎
me no speak chinese T__T faaaaak i want to understand
她打發過度了，蛋液濃濃的，可是，是滴下来，不是流下来而寫到字的模樣，可悲！
一…
捲的好差啊
大大方方的下糖...原來有人下糖是鬼鬼祟祟的.....
miko lam
去救國團上課的老師是教砂糖分三次加入。
那是打蛋白吧！打全蛋的，基本都是一次全下糖
講廢話