作者回复
2013-10-06
you have to use 低筋面粉 for all cakes I propose, 高筋面粉 is for making bread
C`est super! Mais ça c`est la moule de cannelés?
On peut aussi l`utiliser pour faire tous les gâteaux?
Merci!
作者回复
2013-10-09
Oh non, c'est un moule à muffins ! le moule à cannelés est plus étroit :) tu le verras ce mois-ci car je proposerais la recette !
作者回复
2013-10-21
Lindt is the best for me =)
看到做过的姑娘写的: 调整了方子,黑巧100,糖70,黄油100,其他不变,做出来既有巧克力的浓郁又不是很甜,纸杯较大,180度烤了差不多15分钟,口感不干很润,没放夹心的巧克力不想热量那么大。很久没做出满意的杯子蛋糕了,mark一下这个方子。我去试试看
外国人都喜欢吃结实点的蛋糕,我还是觉得 蛋黄蛋白分开步骤 做出来 松软些 哈哈哈哈
Hey! David! Could you upload some practice of pie?
您好,请问如果我要把130克的巧克力换成酸奶的话,是否要减量呢?
作者回复
2018-04-09
It’s totally different recipe : you can change chocolate with the same proportions but if you had something else, that’s an other recipe ^^
作者回复
2018-01-04
60% (or less) cacao it's good ! my grandma always use 70% cacao for 巧克力
作者回复
2017-12-11
you can add me :) id : daviddeschamps