[:hk]自製無添加[:en]From Scratch[:]
Homemade Tofu Pudding Guide: From Principles to Recipe – Texture Comparison
Your support is the greatest encouragement to me. Please subscribe to the My YouTube channel Rarely does a food item
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自製豆腐Q&A【不使用鹽滷石膏】享受100％無添加的天然豆香
自製豆腐【不使用鹽滷石膏】享受100％無添加的天然豆香 Q&A
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Qingtuan ~ Delicacies made from glutinous rice powder mixed with pounded mugwort
The tradition of eating qingtuan at Qingming Festival evolved from the ancient Chinese Cold Food Day (one or two days before Qingming Festival).
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Kohakutou | Edible CRYSTAL Jelly Gemstones Recipe No Artificial Colour Less Sugar
Kohakutou is a unique candy made by mixing agar and sugar, and relying on the crystallization properties of sugar after it
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Two Easy Way to Make Chinese Roasted Wheat Gluten
In my previous video, I shared a little trick for making Liangpi (a type of cold noodle). Don’t waste the leftover gluten from
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黃金糕 傳說中最難成功？最不會做來送禮的年糕？魚翅糕【保姆級教程】 Indonesia honeycomb cake Bika Ambon
這幾天都在研究傳說中最難做，最難成功，最不會做來送禮的年糕。單單看食材，黃金糕的食材很普通，主要是樹薯粉，蛋黃，椰奶。跟一些西式點心比較，步驟也不是很繁複。開始後你才發現完全是個坑，
成功的黃金糕，糕面平整，沒有小山丘和厚厚的泡沫層。魚翅紋升到頂部，表面輕微凹凸不平有些孔洞，糕面是平的，沒有小山丘和厚厚的泡沫層。我比較喜歡鑄鐵鍋，能隨時觀察糕點的凝固狀態，雖然底部有烤糊的缺點，但能做出很漂亮的魚翅紋，剖面是蜂窩組織。切片後呈魚翅絲狀，粗幼不一的魚翅紋直到頂部，這些都是美味的證明，糕面沒有橫紋，非常有彈性。因為我想要較厚的黃金糕，更好展示垂直的魚翅紋，厚麵糊需要長時間才能烤熟，底部有些糊了，我不想冰箱繼續推續蛋白，所以保上不保下。大家可用更大一些的模具，或把全部份量 x 0.8。糕的厚度減少便可縮減一些烤熟的時間
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