After overnight in chiller and comes out. How long the dough waits at room temperature before shape stage? Because after comes out and RT the dough becomes wet , sprinkle flour on the surface and shape it and then fry it, it would be a little tough on the outer layer. I made your recipe twice. First one good result. Second time it was tricky. Hope you can help. really appreciate
@seasonsfoodjournal11887 күн бұрын
It depends on your room temperature, usually 30 minutes is fine. I always put the dough in a ziplock bag squeeze the air out, leave it in the bag when “warm up”it won’t get very sticky. Only dust flour on when you take it out of the bag and shape it.
@classicalbeanАй бұрын
妳很專業。 🎉
@RalpaMaleАй бұрын
太專業了💜👍👍👍
@vicky8864Ай бұрын
模具容易洗刷吗?每次都要泡洗一个小时😢😢😢
@seasonsfoodjournal1188Ай бұрын
蛋糕渣泡水就软了,很好清洗
@vicky8864Ай бұрын
我放热水泡一个小时,,那模具还得都刮才干净。。
@seasonsfoodjournal1188Ай бұрын
试一下木浆海绵,一面带硬尼龙纤维的那种
@hanchen79922 ай бұрын
太漂亮了❤
@thpaul12 ай бұрын
請問入烤箱前需要噴些水嗎?
@seasonsfoodjournal1188Ай бұрын
不用,有油
@WlL-he2ut2 ай бұрын
今天尝试真是很棒👍 要点讲解的太好了
@barryshung2 ай бұрын
Cold water Is from fridge ?
@seasonsfoodjournal1188Ай бұрын
room temperature is okay
@yan-ed1ne2 ай бұрын
我好想把油条炸成功了🙏🏻🙏🏻🙏🏻
@seasonsfoodjournal1188Ай бұрын
加油
@dorothyyip96192 ай бұрын
老師你好,我也是用Kitchenaid Heavy Duty ,請問你高速是否開8度,中速是否6度?
@seasonsfoodjournal1188Ай бұрын
高速就是指90-100%最大速,中速就是全速的50%-60%,机器档位不同,不用刻意记。
@saranagong99042 ай бұрын
I like you method and your resipi Jasie thank you for sharing 👍💕🤝
@heykeo21783 ай бұрын
This recipe does not work well
@seasonsfoodjournal11887 күн бұрын
Check the oil temperature when frying, for better results keep it at 190°C
I learned a lot from you. I use ammonium carbonate as a leavener. Aside from the pungent odor when in dough form, the smell goes away when fried. But 油条 stays crispy for a long time. From you now I know I need minimum 1cm thickness to make the dough fluff up. Thinner dough makes it dense. This is why my success has been inconsistent.
@yeh_2228 ай бұрын
請問我是吃素的,不吃蛋,配方該怎麼
@seasonsfoodjournal1188Ай бұрын
把蛋液的量替换成水和油,稍微多加一点泡打粉
@user-yp8ch5yk1t8 ай бұрын
妳的聲音挺好聽 。 長什麼樣呀?
@carolynng12628 ай бұрын
很详细,特别是旦的用量,以及旦白的打发。谢谢你!
@DaDa-se1sz9 ай бұрын
有中文嗎?那是加清潔劑?
@skstyle44709 ай бұрын
老师,如果弄多了用不完,可以暂时放进冰箱,第二天再烤吗?
@seasonsfoodjournal11887 ай бұрын
不建议,小苏打和泡打粉会降低功效。一个配方是12个,吃不完可以按配方的半量来做。
@skstyle44707 ай бұрын
@@seasonsfoodjournal1188 了解了老师。谢谢❤️
@seasonsfoodjournal11887 ай бұрын
可以一次烤出来,吃不完的冷冻保存。吃的时候微波炉15-30秒加热一下或复烤3-5分钟。
@siewliankoo39719 ай бұрын
请问
@skstyle44709 ай бұрын
老师好久没有上线。期待老师更多的muffin❤
@seasonsfoodjournal11889 ай бұрын
感谢关注
@wongyeehsuen84929 ай бұрын
Can I change the chives to Chinese cabbage?
@seasonsfoodjournal11889 ай бұрын
Yes, it’s better to boil the cabbage in boiling water for 1 minute and drain before cutting.