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網誌日期：2009-08-02 21:19
「點心博士黃鍵欽首部點心專書，全書集合了60款點心製法，圖文並茂解讀每個製品的精妙之處，並附設頂級點心師扎記，講述點心食材變化和食物安全的關係。」節錄自Ufood網
在書店看到這書，被它的點心做形吸引，立即約好女工，開工試做。
先來豬小姐買來的日向夏橙酒，在HOFEX試飲過，美味到不行，看到查查和小四都買到，但SOGO 找了兩片到找不到，本已放棄，能再享用，真幸福噢，突然想起飲姐陳may呢。
用泰國芋頭切粗條做的度小月芋絲，面上放了anne 自製的度小月肉燥和炒上海蝦皮，很香口易做。
菜苗鮑魚燒賣，很豪吧，不知是鏡頭的問題還是光管的問題，相有點陰陽色。
雪山鳳梨包，超多油、奶和糖，奶餡好吃但要減糖，包底我懷疑是蒸熟才放雪山包面去烤的，書說用100度烤10分鐘，出來是未熟的，我們再多烤5-10分鐘，才比較像樣，但已不雪白，不難吃但不好吃！上次去鴻星沒去試，下次要試試它的原味。
鴛鴦奶皮卷，很易做但超難卷的玩意，味道很好，也要減糖，芝麻漿要格渣才滑，要雪得夠實和要做得很簿才卷得到，我們放水在盤底、塗油、墊保鮮膜，出盡法寶，卷了很多次都卷得不像樣，哎！
Rachel Yau 2009-08-06 06:45
蕃茄 2009-08-05 21:55
獨角仙2009-08-05 23:14
天拿．公 2009-08-05 14:22
嘩，個鴛鴦奶皮卷 好吸引呀!!!! 你講到咁難....咁我實失敗啦 -_-
kiki 烘焙誌 2009-08-05 13:30
Hallelujah@YY’S Cake 2009-08-05 12:27
*ღ 肥妹仔 ღ* 2009-08-05 05:33
整得好精緻~~
Sue 2009-08-05 03:07
Hi there,
It's my first time following your book in making the 17hr bread, I made the Banana in Almond Filling Bread. The 中種麵糰 was fine, but after I add the the rest of ingredients the next night, the whole dough became very sticky. I saw in your book to adjust the water content, does that mean to reduce water in the 中種麵糰 so that it's not soft at all and keep the rest ingredients same. (There is no water to add in the second half part).
It was not 100% successful as the bread is too damp and heavy, soft though. It's too difficult to roll and shape it. I just put them flat on a baking pan and put Almond filling and banana on top.
Please advise your experience in what's done wrong.
FYI, I used fresh yeast, keep the 中種麵糰 exactly 17 hours, however, putting a little bit more of eggs, use Cuisinart stand mixer, level 2 to knead for more than 8 minutes on 2nd night. Added some flour to the dough when I wished to roll and shape it, but not much use. In addition, it's a big portion in your recipe, does it make into 4 bread, and what's the size of your ring in the picture? Are you making 4 of that size or one? I make it in one big pan, maybe my pan is too small and does not all the dough to raise very well.
Your 教導 is much appreciated.
pats 2009-08-05 00:41
遲Ｄ你係咪整番個點心研習班呢
pats 2009-08-05 00:37
仙姐.......係咪 又叫我哋玩埋點心呀
小阮子 2009-08-04 23:55
廚房男 2009-08-04 23:44
我唔整野食就身痕。但係你比我更身痕…仲要叫齊兄弟，咩都整一餐，服左你！
奧利芙 2009-08-04 22:29
Johnny 2009-08-04 21:38
貓姐 2009-08-04 20:48
獨角仙2009-08-04 21:58
蔡師奶 2009-08-04 19:49
見到個包好吸引我好想食
仙姐，日向夏響Apita有得賣，上星期見到做緊特價$180，買兩支正到暈呀！
報料完畢～
獨角仙2009-08-04 20:22
小四 Little Four 2009-08-04 16:59
新鏡頭影的嗎？
獨角仙2009-08-04 19:04
yc 2009-08-04 16:34
豬小姐 2009-08-04 14:11
個陰陽色色位係好鬼奇, 我有時都會影到, 應該係d燈了!!
Chungy & Bluebell 2009-08-04 13:37
堯堯媽媽 2009-08-04 11:56
連仙姐都話難捲咁真係好難攪，不過都已經卷得好靚喎!
Rachel Yau 2009-08-04 11:42
wow~ 又錯過咗啦! 所有點心都好靚, 特別喺你鏡頭下, 演活咗佢地啦!
貓貓 2009-08-04 11:26
鮑魚燒賣好吸引呀！屋企人成日叫我學整中式點心，但中點確實工序煩複！
小靖雅 2009-08-04 09:06
ireneblue88 2009-08-04 02:19
PangPang 2009-08-04 01:26
中式點心好難做的!
但你們都做得很好啊
Cherry Poon 2009-08-04 00:55
喪e 2009-08-04 00:05
Encore......日向夏......
MinImEi 2009-08-04 00:03
好吸引！！
有冇食哂先？？？
珊珊(揚ma) 2009-08-03 23:40
カルビ 2009-08-03 23:33
林師奶 2009-08-03 23:29
有鹹又有甜好豐富呀﹗好食﹗好食﹗