西點go烘-芋泥蛋糕捲

孟兆慶大師大展身手告訴您：西點融合北縣特色做出獨特新口味一點也不難!!歡迎大家來學習!!

[@jjchan644]

原來用擀面棒來卷，真是個好辦法，以前沒想過這樣做，謝謝！又上了一堂。

[@user-nj9dp4eb8g]

謝謝分享 有秀材料，，才是好老師，

[@chanjingni]

I made the cake and it tasted amazing! Thanks for the recipe!

[@Lollipopper13]

@RosaArizona sponge: 200g egg, 20g york, 80g fine sugar, 85g low protein flour(cake flour), 2 tsp corn starch/flour, 25g unslated butter, 35g fresh milk. Filling: 250g yam, 50g icing sugar, 50g fresh cream, 30g unsalted butter . hope it helps ^^

[@user-wd8dz4qi7o]

多谢！

[@johnyanbest]

完全是教科書作法，很標準... 要防止裂掉，可以在蛋糕體抹上內餡之前，先抹上薄薄一層糖水(或煉乳.果汁..等較稀的液體)使蛋糕體吃些水，以增加蛋糕的強度，降低裂開的機率。 當然蛋糕體太厚或太薄也會較易斷，所以還是要看你想作多粗或捲起的曲度多大去做麵糊量的調整(烤出來的厚薄) 市售的商家因為一天做很多條所以當然都掌握了完美的配方比例，所以做起來自然很漂亮

[@nanayu2547]

transformers

[@user-of5yo1gh7s]

其實老師細節的講得很清楚，但真的不太會捲蛋糕，如果蛋糕太乾，整體要劃多刀一些，比較不會捲破

[@jenniferdan4038]

Thank you 😊

[@moneyhuo9836]

我也看出做出来的蛋卷和从冰箱拿出来的不一样，做出来的是裂的

[@whoami1829]

i saw the cake roll is broken when she roll up, the one that she show after freg is another roll

[@poo10357]

個人經驗 蛋糕體可以用pastry brush刷上一點糖漿，捲的時候比較不會裂 烤過頭或蛋糕體過厚或是內餡太硬也比較容易裂開 也有人在蛋糕體剛烤好的時就先捲起來冷卻，不過我是沒試過...

[@helenlai8508]

Humi N. R

[@helenlai8508]

Humi N. Ñ

[@JC-hv8nd]

what is the temperature in C or F?

[@tanyen4356]

买的，做的裂的，冰箱出来完美的，请问哪里买的？

[@Cactus292]

怎麼覺得冷藏過後跟剛作好的好像不是同一個？是我眼睛業障太重嗎？

[@user-tj3jv9mn6r]

請問爐溫，謝謝你

[@yuenlee367]

请問可以用圆形蛋糕吗？

[@ajeossi3233]

現場做的根本都裂了，最後拿出來的是蛋糕店買的吧

[@Chan_Lee0027]

底部的線一個是壓在外面....

[@gintokisakata7044]

Didnt state how many degrees to bake for 15 Minutes. Rolling by using a pin isn't so convenient, the cake roll will split and crack with a slight push.

[@user-gt3od5td2x]

很像學徒的手勢!

[@gintokisakata7044]

2. As literate as we are, subtitles more satisfactory than a humiliatingly absurd "background", that either assums no one in the universe knows why taro-associated desserts appears more purple in the bakery OR that no one as so much even possesses the knowledge of the existence of something termed: Food Dye. Much appreciate her explainations, REALLY excruciatingly Necessary ~~

[@pearl71119]

請問烤盤是多大

[@kltsen5694]

36x26 cm Tray!!

[@mamamama8547]

cox gpzeldi

[@user-di8gr2xf3e]

大師

[@pc123903]

好明顯老師過份打發蛋糕體

[@houchi69]

lol...i knew it... 蛋糕裂了 後面的是之前做好的 xD

[@user-if5mg6di1i]

houchi69 威風蛋糕

[@betty4468]

應該是同一個吧！因為前，後切掉，所以就完美了

[@pamelasew6443]

Siu kichen

[@Macaoken]

失敗了,爆烈了, 真可笑! 哈哈哈

[@yurinapasspo]

Macaoken 我

[@susanyu3440]

Macaoke

[@chewjimlee94]

Macaoken was your w

[@robertfu920]

有誰知道要如何儲存yuto的影片嗎

[@GG-yd6on]

me no speak chinese T__T faaaaak i want to understand

[@linsmile2006]

sue wong ,他沒打發過度，隨意批評人，頗ㄏ

[@1211pokong]

linsmile2006 十分同意他並沒有打發過度,我反而覺得是因為拍攝問題,預先做好的蛋糕體放置太久,有點風乾的樣子...

[@flower770831]

老師你可以一邊講話一邊做事嗎？這樣停下手邊的事一直講話，是要拖多久？

[@iwenwu5355]

一…

[@user-tu8og6ih3x]

捲的好差啊

[@user-iz8gq6ts7k]

功夫不好 蛋糕都捲到裂開👎

[@pigpigsue]

她打發過度了，蛋液濃濃的，可是，是滴下来，不是流下来而寫到字的模樣，可悲！

[@mikolam6963]

大大方方的下糖...原來有人下糖是鬼鬼祟祟的.....

[@user-gx8bd7zg8u]

miko lam 去救國團上課的老師是教砂糖分三次加入。

[@kevinchen770]

那是打蛋白吧！打全蛋的，基本都是一次全下糖

[@user-ki8nz4vt3l]

講廢話