卡仕达铜锣烧食谱Custard Dorayaki Recipe|顺滑表面，内部蜂窝状 Smooth surface,Honeycomb interior|Japanese Pancake Recipe

[@gohjeeleng2445]

谢谢老师分享漂亮的“铜锣烧” 👍

[@iwen777]

不客气，谢谢你的观看，你也可以做到哦

[@ЛюдаБурцева-й7с]

Вкусно , приготовлено, . Большое спасибо, что поделились.👍Delicious, cooked. Thank you very much for sharing.👍好吃，熟了。非常感谢您的分享。

[@iwen777]

Thanks alot, have you made it?pls send me photo after making

[@chanmabel2538]

Very well done , Wendy . You are very patient n steady.

[@iwen777]

Thanks alot, haha hope you all can suggest in one go, pls try it ya

[@soundofheartrelaxation652]

嗨，我好久没有来你家吃好料的糕点了😂😂😂😂感谢分享哦，太棒了🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤感谢分享哦😁😁🙏🙏💕

[@iwen777]

哈哈哈，不客气，尝试做哦，谢谢你持续的支持和观看，成为我继续做影片的推动力

[@soundofheartrelaxation652]

@@iwen777 ，一定会持续支持😁😁👏👏👍👍👍

[@lapopotederic239]

Hello. WaawThank you for showing the cooking technique. I didn’t know it before It looks really delicious Thank you for the recipe 😍👍👍💯👌💖💖

[@iwen777]

Welcome, thanks alot for watching too, hope you all can success in one go. Try it and send me photo after making

[@stormshadow3453]

一定很好吃❤

[@iwen777]

谢谢你呀，尝试做来吃哦，好吃

[@catfish8883]

Thanks for your share 😊

[@iwen777]

Welcome, hope you can try.. so yummy

[@hooihongwong7731]

谢谢老师分享

[@alanlee5355]

Yummy

[@iwen777]

Thanks alot, so yummy

[@CassieYin-r5t]

请问开始 香草精必须要放吗

[@yeefongchong-i2w]

老师您好，请问面糊可不可以前晚做好放冰箱，隔天早上才煎呢？

[@iwen777]

要盖好防止节皮

[@yeefongchong-i2w]

好的，会尝试尝试❤

[@ginkimoi4403]

请问老师巧克力味的可以改用巧克力粉吗？

[@ginkimoi4403]

这个配方可做几个铜锣烧？

[@iwen777]

​@@ginkimoi4403 这个配方可以做8片饼皮就是4块铜锣烧联合后

[@iwen777]

可以用一点可可粉取代中筋面粉

[@ginkimoi4403]

谢谢

[@iwen777]

​@@ginkimoi4403 不客气，做了拍照来看哦，无糖可可粉较苦，可能要加一点糖i

[@kyl9661]

請問，餅皮可以用市售的 pan cake 粉代替嗎？

[@iwen777]

我还没试过pancake粉哦，可能有其他材料mix在pancake粉哦

[@minghueykhor5872]

老师你好 请问这个食谱能做多少个铜锣烧呢😊

[@iwen777]

有写在说明栏下方哦，可以做8片=4块联合后的铜锣烧

[@yokekinchin3857]

请问不想蜜糖，水要加多少谢谢

[@boonhongkoh4436]

Hi , can you please teach me some recipes without eggs , milk . Thank you ❤

[@yvette1999]

这个食谱，我的皮不是很蓬松，是圆形很漂亮，感觉和日本吃的不大一样，请问要怎么改善呢？是不是我翻版过度。然后我尝了一下我觉得有点甜，我的蜜糖可以减半吗？

[@josephlin_2003]

第一，銅鑼燒應該是用低筋面粉。筋性小，more fluffy. 用中筋面粉，銅鑼燒效果是不太理想。 第二，90g面粉，加那麽多honey and sugre 一定超甜。一款甜點心最考師傅就是做到甜度剛剛好！甜而不膩就成功！ 最後，銅鑼燒面糊須要過篩兩次，達到順滑口感！小小意見，莫見怪！

[@nnie12138]

请问如果隔夜的话口感会变吗？

[@iwen777]

放普通冰箱隔天取出回温一下再吃还好。如果很多天会干，所以要留很多天建议放冰库冷冻哦，要吃前解冻再吃

[@limeunice5045]

May I know do you know how to bake Kueh lapis?

[@iwen777]

Yes, steaming method, hope you can try, kzbin.info/www/bejne/fZOvhXlrgs2Kj68

[@limeunice5045]

Oh I mean the bake Kueh lapis legit?

[@iwen777]

​@Lim Eunice do you mean kek lapis, like cake instead? I'm researching, planning to make that in future uploads, stay tune ya

[@羅雪菁]

👍👍👍💯

[@weijungoh]

请问什么是 ‘’出筋‘’ ？

[@大无语子]

在面粉里面含有一种叫“面筋”的成分如果用力搅拌或搅拌过度的话就要导致出筋这种情况，从而导致面食做出来不这么松软

[@weijungoh]

谢谢分享@@大无语子

[@王王师傅]

你好

[@xuanpianocover]

4:17

🇹🇷☕👍❤️Mis

[@iwen777]

Thanks alot try it too

[@гмила]

Перевода нет на русский😮

[@wendylee7163]

Haha doraemon dorayaki

[@iwen777]

Haha cute dorayaki