tag:blogger.com,1999:blog-8011439406893324789.post278517922138093384..comments2022-12-10T07:48:27.923-08:00Comments on 畬的法國巧克力之旅: FERRANDI WEEK 4‧酥麻的一週鄭畬軒http://www.blogger.com/profile/11162323790323059463noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8011439406893324789.post-68670579194088675302012-03-12T12:26:56.419-07:002012-03-12T12:26:56.419-07:00習慣就好啦~我們主廚心直口快、求好心切,常常看他比我們還激動!
我會繼續努力的!習慣就好啦~我們主廚心直口快、求好心切,常常看他比我們還激動!<br /><br />我會繼續努力的!鄭畬軒https://www.blogger.com/profile/11162323790323059463noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-81079848857716873952012-03-11T16:51:02.778-07:002012-03-11T16:51:02.778-07:00好直接又嚴厲的批評方式
但嚴格才能做出好東西喔
相信畬一定會越來越棒的
加油喔!!! ^^好直接又嚴厲的批評方式<br />但嚴格才能做出好東西喔<br />相信畬一定會越來越棒的<br />加油喔!!! ^^咪媽媽http://blog.xuite.net/selina.yang/092108noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-38930820417054205372012-03-07T07:49:48.117-08:002012-03-07T07:49:48.117-08:00沒記牌子。
做的當下溫度重要,太熱的話麵糰很容易過軟;
出爐後,濕度越高,派皮酥脆的壽命當然越短。...沒記牌子。<br /><br />做的當下溫度重要,太熱的話麵糰很容易過軟;<br />出爐後,濕度越高,派皮酥脆的壽命當然越短。鄭畬軒https://www.blogger.com/profile/11162323790323059463noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-31924383039938666622012-03-07T07:48:32.188-08:002012-03-07T07:48:32.188-08:00熱刀(但也不能太熱),動作俐落、不粗魯。熱刀(但也不能太熱),動作俐落、不粗魯。鄭畬軒https://www.blogger.com/profile/11162323790323059463noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-40832260725302423692012-03-07T07:47:49.593-08:002012-03-07T07:47:49.593-08:00妳好~
糕點我也僅是初學,巧克力倒是可以跟妳講個兩三式~妳好~<br /><br />糕點我也僅是初學,巧克力倒是可以跟妳講個兩三式~鄭畬軒https://www.blogger.com/profile/11162323790323059463noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-35027191009723901392012-03-07T07:44:42.905-08:002012-03-07T07:44:42.905-08:00The pleasure is mine.
Hope you'll have the cha...The pleasure is mine.<br />Hope you'll have the chance to have my desserts someday.鄭畬軒https://www.blogger.com/profile/11162323790323059463noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-24108400913752661462012-03-07T02:18:24.853-08:002012-03-07T02:18:24.853-08:00請問奶油是何牌?做千層派和巧克力一樣也重視溫度和溼度?請問奶油是何牌?做千層派和巧克力一樣也重視溫度和溼度?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-39936309861194729652012-03-06T23:55:12.891-08:002012-03-06T23:55:12.891-08:00請問像開心草莓千層派的東西要怎麼切出漂亮乾淨又俐落的切面呢?請問像開心草莓千層派的東西要怎麼切出漂亮乾淨又俐落的切面呢?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-7421967861380174962012-03-06T22:26:57.047-08:002012-03-06T22:26:57.047-08:00您好啊~ 我是找巧克力找到這裡的~~~
加油加油啊!!主廚對你嚴格才有進步啊:D
我也想過到法國去學...您好啊~ 我是找巧克力找到這裡的~~~<br />加油加油啊!!主廚對你嚴格才有進步啊:D<br />我也想過到法國去學甜點,但還未存夠錢呢><<br />可以在這裡跟你學習嗎?:P蘇貝貝noreply@blogger.comtag:blogger.com,1999:blog-8011439406893324789.post-49603994314551085722012-03-06T21:07:24.379-08:002012-03-06T21:07:24.379-08:00It is a genuine pleasure to read your article and ...It is a genuine pleasure to read your article and the pictures, as if I were tasting them in my mouth and it melted in my mouth, what a devine<br />experience...Anonymousnoreply@blogger.com