超級好食😱😱😱😱大熱日本半熟芝士撻的做法/北海道流心芝士撻的做法 How to make Hokkaido Molten Lava Cheese Tart easy recipe

[@channgalai7060]

嘩…見到就流晒口水，呢個咁正一定要試呀！多謝朱Sir分享一道美味甜品

[@aretherlow]

流晒口水啦！一於開工！多謝朱老闆🥰

[@raphaelkwong1721]

Chef想請教一下可唔可以整完落先蛋漿拿去急凍冷藏 到食前一日先解凍完成再焗？

[@Amywang-kn1yh]

您好,好好吃,想做,可否給中文字幕,感謝！

[@natalieko8697]

正呀！多謝朱sir 分享👍🏻

[@josephlin_2003]

請問朱Sir食譜在那裏找到？

[@yeungwgyn]

朱sir你呢個好正呀, 不過我屋企得氣炸鍋有冇可能做到類似效果....

[@ChefChusKitchen]

Yes

[@Hahavlog280]

thank you for recipe chef🙏😍😋😋

[@wandawong4096]

嘩，多謝朱sir❤

[@Knight246]

齋睇都覺得好味架

[@viviansytsui]

朱sir, 謝謝你的食譜，個芝士撻真係好正，睇見已經好想食。請問在加拿大買唔到Liberty lane cream cheese, 是否改用cream cheese再加marscapone cheese? 請問cream cheese同marscapone cheese嘅份量應該係幾多？其餘芝士餡材料和成分是否不變？謝謝你❣🙏😘

[@ChefChusKitchen]

可

[@samuelchan280]

​@@ChefChusKitchen 請問cream cheese同marscapone cheese嘅份量應該係幾多？謝謝🙏

[@baoyingzhu6761]

無同款cream cheese遮.我不明點解轉了其他牌子要加mascarpone咯.直接用其他的cream cheese不得?

[@mochilliboo]

where in canada are you? If in BC, you can try Island Farms cream cheese. It is smoother and less sour/salty than Philadelpia

[@viviansytsui]

@@ChefChusKitchen Thank you!

[@ngshirley7521]

謝謝分享!好正😋

[@jodykwok7493]

朱sir, 請問可唔可以夜晚整定，早上一起身再搽蛋醬入爐焗呀？謝謝🙏

[@ChefChusKitchen]

當然可以，長期放喺急凍備貨☺️

[@manbb3136]

朱sir @你喺邊度開舖㗎等我去幫襯吓先😀

[@chuihongchow9230]

正! 謝謝朱Sir分享👍😋

[@pollylee3365]

個麵團是不是必須4小時鬆弛？我試過2小時。。個撻皮焗完後唔貼服。。有點膨脹。。不能載入足夠芝士漿。另外。。怎樣可以增加個漿既consistency?

[@ChefChusKitchen]

底火太強，都會有機會咁樣

[@CarolineBuja]

Hi , how can I get the recipe?

[@kennytang5263]

7:26 朱sir你好，想請問一下最後步驟係咪只用上火230度？定係用上下火？感謝🙏🏻

[@shadowcheung7306]

正呀流口水😘😘😘😘

[@waiyipng9738]

請問230度，是華氏？還是攝氏？

[@sabinatang1090]

that s amazing. thx for sharing

[@久違九九]

請問可以用什麼東西去代替芝士粉？

[@oanairani41]

Too bad no English subtitles☹️😥

[@huahuashijie123]

可以配中文字幕吗

[@Fanny-rp8yk]

好正😋😋😋😋

[@annahung1615]

朱sir, 想請問可否預早一日整撻皮然係放喺雪櫃？如可以的話應該放普通格定係冰格？焗前使唔使解凍先？謝謝🙏🏻

[@ChefChusKitchen]

可以的，冰沒有問題😊

[@annahung1615]

@@ChefChusKitchen 謝謝🙏🏻

[@annahung1615]

@@ChefChusKitchen 唔好意思想問多句，撻內的Parmesan cheese 係乾的定係急凍的。因為我買咗急凍的。

[@windsory8606]

Thank you Chef Chu sharing. 💞👍🏻

[@margaretkwok3584]

好正呀😍😍 有冇食譜可以分享啊🙏🏼🙏🏼

[@ChefChusKitchen]

尾

[@shingjessica3289]

請問朱sir 本書邊到買？ 書名系咩？

[@leicrystal6359]

嘩!睇到流口水。我訂咗本書。😆

[@edithyan9403]

請問那麵團可用機打？

[@sandylai130]

撻皮前一晚整定, 第二日回溫用, 可以嗎?

[@ChefChusKitchen]

Yes

[@kitty2530]

嘩嘩嘩，呢個都咁正，你私藏嘅食譜咪仲不得了😁😁 朱’Sir 請問手粉用咩粉呀？麵粉炒熟就得？

[@ChefChusKitchen]

高筋粉就可

[@kitty2530]

@@ChefChusKitchen 唔該朱Sir 🥰🥰🥰🥰🙏🙏🙏🙏

[@ngocanhan1584]

朱sir,請問點解我照你的方式、分量做出芝士餡好稀？唔似你做的芝士餡？唔知邊方面錯咗 呢 ？請老師止點，謝謝老師。

[@ChefChusKitchen]

冷卻後情況如何？

[@yeungjudy1668]

thx chef chu

[@I.love.gulfkanawut]

請問食唔晒係咪要放雪櫃？食前拎返出嚟要唔要翻焗？

[@ChefChusKitchen]

食幾多烘幾多比較新鮮😊

[@I.love.gulfkanawut]

@@ChefChusKitchen 多謝回覆

[@meiyingshek3468]

請問塔皮係咪搓得耐會起筋唔脆？

[@ChefChusKitchen]

會硬喔

[@fannychan9478]

朱sir係邊到可買到本書？

[@ChefChusKitchen]

HKTVmall已經有

[@yukchan5816]

你好請問在哪裏可以找到材料的份量

[@ChefChusKitchen]

你好，在片尾🥰

[@Honeyting]

手粉唔用高筋，可以用中筋代替嗎？

[@weihuahong3684]

老師，淡奶油可以換成淡奶嗎？

[@ChefChusKitchen]

不同喔！

[@weihuahong3684]

@@ChefChusKitchen 謝謝老師👍😄

[@vincykobe]

Thx a lot

[@2feb7melody]

可唔可整定，食先焗？

[@ChefChusKitchen]

當然可以長期擺急凍，一解凍就入焗爐

[@2feb7melody]

@@ChefChusKitchen Thx!

[@MM-zk3fm]

Can’t wait to try, but don’t see the recipe. Could you please provide. Thanks 🙏

[@ChefChusKitchen]

At the end😊

[@weihuahong3684]

老師你本書邊度可以買到？咩書名？

[@ChefChusKitchen]

餅房蛋糕秘方，一般商務都有，不過就嚟冇貨了

[@weihuahong3684]

好，明天去買一本謝謝🙏

[@siukwanleung3152]

朱sir，想問個撻模要咩size呀？

[@ChefChusKitchen]

大約七cm

[@jennysze5680]

👍🏼

[@carrolltabor6639]

😅點解冇成份嘅

[@kaiyinwong6171]

朱sir, 睇唔到食谱？

[@meisum9696]

No recipe?

[@carriechan990]

應該註明係N年前嘅大熱😂

[@ChefChusKitchen]

🥺🥺🥺🥺

[@amyleung5455]

😋😋😍👍👍👏👏

[@lastminute3764]

Need the recipe 😭😭 i dont understand cantonese..

[@ChefChusKitchen]

At the end…

[@lastminute3764]

@@ChefChusKitchen thank youuu 😘😘

[@lastminute3764]

@@ChefChusKitchen may i know about the 3 tips that you gave at the end of the video? I can read mandarin 🤭 but dont understand cantonese 😁 thank you in advance 🙏

[@ethelyngica6965]

English please

[@janetlee8973]

👏👍🙏🏼