之前試過幾次卷蛋都唔成功，次次蛋糕面都會痴住張用嚟卷起片蛋糕的牛油紙。
留言請教韋太點至唔痴，韋太話要焗至乾身啲。 於是我比食譜訂既時間焗多幾分鐘，但出嚟片蛋糕皺晒皮，樣衰衰咁，點解？
食譜話要趁熱卷起，但我怕痴紙，冇勇氣趁熱卷，諗住攤涷少少應該都OK啩。
到整好慕絲，一卷成片蛋糕即刻裂開!
卷蛋挑戰又告失敗。
咁啲慕絲同蛋糕點算呢?
求期將蛋糕切半，中間夾慕絲，上面樣衰再抆慕絲遮住。
横掂都係用嚟玩，好，剩番既慕絲用買咗好耐都未開張既聖安娜咀做唧花，都係一樣咁醜，但至在玩吓個新咀啫，冇所謂啦。
本來應該靚靚既卷蛋就俾我攪成醜醜既夾心蛋糕嘞。
失敗乃成功之母, 我一定要再挑戰卷蛋!!!!
加油!!
ReplyDelete夾心都幾靚丫
[版主回覆01/18/2010 14:23:00]多謝鼓勵, 我會努力既!
加油加油, just try again! Be creative, there is no such thing called failure when it comes to creativity ; taste is the most important, as long as your family likes it, SO BE IT
ReplyDelete[版主回覆01/19/2010 14:57:00]Thanks for the encouragement! The ugly cake was exactly the product of my creativity. Still I'm determined to make swiss roll again and again until I succeed!!!!