ChriScorpiObi

ChriScorpiObi

Friday, May 08, 2009

薄荷馬卡龍


為做生日蛋糕裝飾而整既~ 配合返薄荷朱古力mousse, 整左薄荷味馬卡龍, 冇整餡:p



好似3個傻仔XD


食譜來自亞B


46g蛋白+46g糖打至cream狀, 粟粉6g+糖粉76g+杏仁粉50g過篩(我d杏仁粉係過唔倒既:P), 拌入蛋白中, 加色/香油, 入o即袋, o即在焗盤上, 可以放15分鐘等個面乾先入爐, 不過我唔駛, 焗爐開風扇, 放底層。180'C預熱, 150'C入爐焗10分鐘, 起裙邊後可20度20度降至110度, 總共焗20分鐘。出爐放架上即可。


試過ANGEL同亞B個譜, 多數跟亞Bo個個, 亦跟過《朱古力謎》做, 不過一唔開風扇就唔掂。


24 comments:

  1. D 顏色好靚!
    [版主回覆05/08/2009 20:13:00]thx ^^ 有d黃黃地…
    少少香油+少少色, 好香薄荷味 ^^ 唔會好似個mint mousse太濃^^"

    ReplyDelete
  2. 今次做第1 ,YEAH
    [版主回覆05/08/2009 20:12:00](Empty)

    ReplyDelete
  3. Passion ~~~~8:34 PM

    勁啊..真的佩服
    [版主回覆05/08/2009 20:42:00]你有冇食過?

    ReplyDelete
  4. sa之廚房1:28 PM

    我試過用蛋白加糖打埋一起,打極都係水狀,唔結身,我用電動的.你知道是咩原則嗎?
    [版主回覆05/09/2009 20:52:00]你D糖係咪慢慢分幾次加入?

    ReplyDelete
  5. Keith English Cottage8:27 PM

     
    好漂亮啊!
    你的焗爐有內置風扇咖? 還是自己買來加?
    [版主回覆05/09/2009 20:52:00]多謝你, 係內置架^^

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  6. sa之廚房11:32 PM

    hahahi think i put the sugar is not seperate, i don;t know why,if next time i put the suh\\gar  about 3 time,will it easy?
    [版主回覆05/10/2009 00:20:00]你試下~我打完唔企身不過好杰架

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  7. 三小姐2:00 AM

    我都好喜歡你呢隻色呢!
    我有野想問……妳係咪落薄荷香油? 因為整左咁多次,我諗緊可唔可以落香油加味 妳會加幾多架?! 同埋個味出唔出架?! 哈……因為我加可可粉/綠茶粉,個人都唔多FEEL到可可味/綠茶味 ONLY得甜味
    [版主回覆05/10/2009 14:14:00]係呀我加香油, 我滴左2滴黃色1滴藍色落個碗度, 用牙簽撩左1, 2下加入蛋白, 個味好出呀, 一食就知係薄荷味^^

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  8. maggie2:29 PM

    我無整過 & 食過呀 XP....難唔難整架?.....會唔會好甜?
    [版主回覆05/10/2009 15:06:00]可以話難可以話唔難, 你都試下丫~甜架~不過我鍾意 :P 原味會覺得甜D

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  9. wai ying5:35 PM

    好靚
    [版主回覆05/10/2009 19:46:00]thx ^^

    ReplyDelete
  10. 瑩飛飛11:42 PM

    幾時教我整呀??
    [版主回覆05/11/2009 00:14:00]你冇整過馬卡龍咩?
    不過用第二個爐我唔知整唔整倒:p 幾時得閒黎我度整啦^^

    ReplyDelete
  11. 瑩飛飛7:51 AM

    最近忙返學又忙工作,等我安排好時間去您家一齊整壽包,燒賣,馬卡龍呀
    [版主回覆05/11/2009 09:02:00]好呀
    可以教埋我化妝嘛?

    ReplyDelete
  12. 小寶*2:18 PM

    隻色好靚呀..
    但係點解食譜無薄荷既?
    係咪可以轉第隻味?
    [版主回覆05/11/2009 14:33:00]係呀我落左少少薄荷香油同色素, 可以改第二隻味, 或者粟粉改可可粉/綠茶粉咁都得

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  13. 花師奶3:07 PM

    我到依家仲未成功過呀,你整得好靚呀。
    [版主回覆05/11/2009 23:06:00]多謝呀 ^^ 我個爐要開風扇就ok, 唔開就好易爆又唔均勻

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  14. 呢款薄荷馬卡龍, 好清新好靚啊, 一定好好味!  我之前整過綠茶味同朱古力味加埋牛油忌廉餡, 好鬼甜 , 唔加餡好食好多 !   
    [版主回覆05/11/2009 23:07:00]我都覺得薄荷ok, 唔會太甜, 加餡既話可以試下加朱古力, 整薄荷朱古力馬卡龍^^ 朱古力可以中和返蛋白餅既甜味應該係perfect match呢 ^^

    ReplyDelete
  15. cheukcheuk12:41 AM

    隻顏色好靚啊~
    [版主回覆05/13/2009 10:06:00]但係有d焗黃左:p

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  16. 這個好令!我都要試下先,我老公最愛薄荷!哈哈!

    ReplyDelete
  17. Pui Yi4:24 AM

    想問下你點先可以唔裂?等15min個面乾,係咪摸佢唔痴就得喇??thx
    [版主回覆05/18/2009 13:57:00]呢個方法都可以一試, 不過我係開風扇焗, 唔駛吹乾就可以入爐, 唔開就好易爆

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  18. knotters yoyoma1:45 PM

    so refreshing the mint
    [版主回覆05/18/2009 13:56:00]thx ^^

    ReplyDelete
  19. wendycatcat11:23 AM

    點先整到咁薄身又有裙嘅?我次次整到漢堡包咁款
    [版主回覆05/29/2009 11:39:00]係咪o即o個陣o即薄d?你個漿係稀定杰架?

    ReplyDelete
  20. wendycatcat11:44 AM

    cream 狀架,有少少尖起
    [版主回覆05/29/2009 11:51:00]應該同我差唔多, 我鄧一鄧佢先入爐

    ReplyDelete
  21. wendycatcat12:02 PM

    有時要膠刮整平佢,唔通都係太杰?
    [版主回覆05/29/2009 12:47:00]你蛋白打到咩程度?

    ReplyDelete
  22. wendycatcat1:00 PM

    打到cream狀有倒勾,少許流動. 係米要再濕d流動多d呢?就算我有裙,但係都唔會放外bid出黎,只會向過發展,係米要大粒d先夠重去迫條裙向橫發展呢?
    [版主回覆05/29/2009 13:05:00]我都冇向外BID呀…

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  23. wendycatcat11:46 AM

    我終於成功了! http://hk.myblog.yahoo.com/wendycatcat

    ReplyDelete
  24. sa之廚房12:11 PM

    no 呀
    [版主回覆10/05/2009 08:40:00]咁好難講喎…

    ReplyDelete