tag:blogger.com,1999:blog-10998316.post1128908515588641753..comments2024-01-03T08:08:20.519-08:00Comments on life as a h4: Serradura 木糠布甸蛋糕Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10998316.post-23881090562725373192010-06-02T02:48:55.358-07:002010-06-02T02:48:55.358-07:00唔知點解我加完魚膠奶水入去d cream 之後, 起哂一舊舊, 好似豆腐渣咁, 好核突, 唔要得. ...唔知點解我加完魚膠奶水入去d cream 之後, 起哂一舊舊, 好似豆腐渣咁, 好核突, 唔要得. 到底點解呢? 到底魚膠奶水要係咩溫度, 同埋0係咩時候落落去d cream 度呢?<br /><br />謝謝Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10998316.post-46413372003803654592009-04-16T19:55:00.000-07:002009-04-16T19:55:00.000-07:00Hi there!
I tried this recipe yesterday afternoon...Hi there!<br /><br />I tried this recipe yesterday afternoon because it looked beautiful and easy but I didn't make it quiet right. I replaced the gelatin with jelly and cooked it as directed, then combined it with the whipped cream however instead of becoming creamy, the batter turned to be watery!<br /><br />any suggestions, because I definitely will make it again. thanks! - kajoemanisAnonymousnoreply@blogger.com