So luscious and beautifully presented as always! May I know if your method gives egg foam more stability as compared to beating it whole after warming up? Thank you!
Thank you so much！Nice to see you here again😊 Sugar should be the key to stabilizing the foam. because I use ordinary eggs instead of sterile eggs, and heating the eggs to 80°C is to sterilize them.
@@Bunny_Kitchenyes, the pleasure is mine too.=) Sorry, I was not specific enough. Actually, I was referring to making the fingers. Thank you for your reply.
@@wailinglee1335 Sorry, I've been a little busy lately. Did not reply in time. Usually, The Egg foam is stable. I didn't check the before shooting. When sprinkling Icing sugar, I found that the Icing sugar had been exhausted. It took me some time to make powdered sugar, The fingers the effect is not very good ( ＿ ＿)ノ｜
@@wailinglee1335 Thank you for your understanding and comfort, because I have something to deal with recently, It was already more than two o’clock in the morning at the time of the filming, and I had to finish the filming that day, So...╥﹏╥...Thank you again！
Hello窩窩菜，我又嚟啦😊好多謝你嘅教學影片呀，因為三月有朋友生日話想食Tiramisu🍰，指定話要我整🥹然後琴日收工就即刻去買材料跟住你條片逐步逐步整，
雖然係第一次整Tiramisu但係都非常之成功👍🏻
今日食嘅所有朋友都話好好味，多謝你❤同埋好想share返我嘅作品俾你睇🥳
另外我都有兩個問題想請教你🙋🏻♂
1. 想再減少少糖的話，(起咖啡糖浆、提拉米蘇奶油的部分) 我可以減幾多糖？或不建議減糖?
2. 想再有多啲酒味的話，我係咪落多一倍嘅酒變16g就可以？
Hello! 好耐唔見啦🤗好開心妳同妳嘅朋友都鐘意佢😊我都好耐冇整Tiramisu啦，畀妳提起我都好想食啊，等過幾日我都整返個嚟食下先😋😅
咖啡糖浆妳減一半嘅糖，試下啱唔啱口味，唔夠就再落多少少，提拉米蘇奶油可以大概減10g糖
想多啲酒味可以喺咖啡糖浆落8-15g，提拉米蘇奶油落8-15g
如果落酒到提拉米蘇奶油，
我應該要起邊個步驟落🤔？
@@lokwong3943 整提拉米蘇奶油嗰阵，熱水加糖溶解再加落蛋黃嘅時候，想加幾多酒，就用幾多酒代替幾多熱水就得啦😁
想問窩窩菜，有冇試過落baileys甜酒整Tiramisu？ 我最近朋友送咗呢隻酒俾我 見佢味道同Tiramisu好似幾夾
唔好意思唔好意思，呢排畀有d事忙到暈陀陀周身唔得閒😭
我未試過落甜酒整tiramisu啊，因為屋企有小朋友，你都見我d甜品都好少落酒，落Baileys甜酒整一d問題都冇，用你鐘意口味嘅酒都得
🤩哇！是我超愛吃的～提拉米蘇耶！我反而比較喜歡吃用消化餅來做的😅😜（你是知道的嘛！）😄😘
下星期的影片就是提拉米蘇哦😋而且還是餅乾底，雖然不是消化餅😂
@@Bunny_Kitchen
蛤？！不是消化餅噢！那那那……我不看了😝（假的啦！）
@@Bunny_Kitchen
4:12 第一次看到冰箱的門是開著的，有 雞蛋、牛奶、奶油……迷你版的，好可愛唷！🥚超「真」的
妳好細心呀~怎麼小東西妳都看到了呀👍🏻👍🏻👍🏻
是我挺愛吃的一款小餅乾，胖乎乎的很可愛像個小枕頭😛希望妳也會喜歡😘
It’s look so good
Thank you for watching🙂
So luscious and beautifully presented as always! May I know if your method gives egg foam more stability as compared to beating it whole after warming up? Thank you!
Thank you so much！Nice to see you here again😊 Sugar should be the key to stabilizing the foam. because I use ordinary eggs instead of sterile eggs, and heating the eggs to 80°C is to sterilize them.
@@Bunny_Kitchenyes, the pleasure is mine too.=)
Sorry, I was not specific enough. Actually, I was referring to making the fingers. Thank you for your reply.
@@wailinglee1335 Sorry, I've been a little busy lately. Did not reply in time. Usually, The Egg foam is stable. I didn't check the before shooting. When sprinkling Icing sugar, I found that the Icing sugar had been exhausted. It took me some time to make powdered sugar, The fingers the effect is not very good ( ＿ ＿)ノ｜
@@Bunny_Kitchen no worries. Everything you make is equally pleasing to my senses as my palate!😋
@@wailinglee1335 Thank you for your understanding and comfort, because I have something to deal with recently, It was already more than two o’clock in the morning at the time of the filming, and I had to finish the filming that day, So...╥﹏╥...Thank you again！