Хрустящая корочка, сочное мясо! Спасибо за рецепт!👍Crispy crust, juicy meat! Thanks for the recipe!
@user-xc5ff5tu2g3 күн бұрын
謝謝美麗好友分享非常精彩快樂美食影片🌈🌈💫💓🌼💖🫶💞🌸🪩🎉🎉
@siewlangyu39063 күн бұрын
一个模型多大
@KarenLingsKitchen3 күн бұрын
6寸
@siewlangyu39063 күн бұрын
美女你这个模型多大
@KarenLingsKitchen3 күн бұрын
這個9寸
@siewlangyu39066 күн бұрын
美女这个几寸的模型
@KarenLingsKitchen6 күн бұрын
9寸的
@sylviachin7937 күн бұрын
没有熏到!放了那么多黑油、醬油啥油下去,熏出来还不上色白白的!差劲!
@KarenLingsKitchen6 күн бұрын
你沒薰到嗎?薰久點會比較上色,但雞肉會比較老和有苦味。
@jongszeee44439 күн бұрын
美女老师请问我的老面团放有2个月了还能用吗谢谢
@KarenLingsKitchen8 күн бұрын
如果是冷凍的就行,用時室溫回溫就行。
@jongszeee44437 күн бұрын
对我是放在冷冻
@NormanLorАй бұрын
A GREAT RECIPE FOR THIS ONE DOESN'T USE A GALLON OF DARK SOY!!!
@KarenLingsKitchenАй бұрын
Thanks
@fiqakoh6092Ай бұрын
If I don't have cake flour?
@KarenLingsKitchenАй бұрын
You can make cake flour at home with just two ingredients: all-purpose flour and cornstarch! To do so, measure out 1 cup of all-purpose flour into a bowl. Then, scoop out 2 Tablespoons of the flour and replace with 2 Tablespoons of cornstarch.
@yongpohchoo6300Ай бұрын
Hi, thanks for sharing this recipe, why I bake this cake the top crac
@KarenLingsKitchenАй бұрын
A too-hot oven is probably the culprit. But overbeating the batter can also cause a cake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate-and crack-as it cools. Beat the egg whites on medium speed just until it is soft medium peak.
@yongpohchoo6300Ай бұрын
Hi Karen, thanks for quick reply, will try again ❤
@AC-mb5hgАй бұрын
我用室溫無鹽奶油和室溫蛋白,試兩次都產生油水分離現象,請問那裡做錯了?謝謝
@KarenLingsKitchenАй бұрын
奶油和糖粉要完全拌勻才加蛋白, 蛋白應分多次少量地加蛋, 每加完一次要拌勻至完全混合才可再加。
@KarenLingsKitchenАй бұрын
奶油也不要過度軟化,最佳溫度是20-23度,而蛋白最佳溫度是23-25度。
@chichibangbang3667Ай бұрын
Thank you for this recipe
@rachelchan7871Ай бұрын
Tq for sharing this lovely recipe
@KarenLingsKitchenАй бұрын
You're welcome 🤗
@SPWee-kj8dvАй бұрын
请问不加蛋,可用其他材料代替蛋吗?
@KarenLingsKitchenАй бұрын
不清楚用其它材料代替蛋能不能成功。
@OppoA-mo1wlАй бұрын
Thank you 👍👍👍
@madamfoo80462 ай бұрын
Where can i buy the premuxed flour?
@KarenLingsKitchen2 ай бұрын
Bakery store or supermarket.
@cookytara2 ай бұрын
Sauce looks too thick. But the fried chicken chop looks awesome 👍🏻👍🏻👍🏻
I am confused about the temperature of the dough between 24-27C? I don’t understand by this.
@KarenLingsKitchen2 ай бұрын
Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected. Too warm a dough is very detrimental to good bread texture and taste, as it will burn up the yeast and an off-color dough with a “yeasty” beer taste will occur and the loaf size will greatly be diminished. Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C - 28C. The best temperature is 24C-26C.
@helenhe40473 ай бұрын
我没有看到加油?谢谢分享!
@KarenLingsKitchen3 ай бұрын
不用加油的, 因為預拌蛋糕粉裡已經含有油脂。所以要用對的預拌蛋糕粉,不然不會成功的。
@liewliting48643 ай бұрын
Hi if don have premix flour can replace what flour?
@KarenLingsKitchen3 ай бұрын
Nothing can replace it, premix flour is the main ingredient, Otherwise won't be successful
@user-xc5ff5tu2g3 ай бұрын
美麗Karen好友謝謝你早安分享精彩快樂美食影片🌈🏵️🎉📀👒📀💕🌼💫🌼💞🌟🫶🌟🌈🏵️🎉
@ourlifejourney70783 ай бұрын
在您的频道里到处都是色香味具全的美食😋真棒!谢谢分享🙏❤👍34
@ourlifejourney70783 ай бұрын
😋👍👍👍❤❤❤
@Pgan8033 ай бұрын
Why you did not add in Sodium Nitrate??
@KarenLingsKitchen3 ай бұрын
Because Nitrites react with chemicals in your body to create cancer causing chemicals. Too much of it can cause cancer.
Выглядит аппетитно... обязательно сделаю...ждем новых рецептов, спасибо 🙏😊Looks delicious... I'll definitely make it... looking forward to new recipes, thanks🙏😊