Please check out future recipe updates from Cannes on her social media accounts ^_^ instagram.com/cannespo/ facebook.com/cannespo cannespo.blogspot.com/
It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(clean recipe)：Unsalted butter 15g, Custard power 7g, corn starch 7g, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g
Emall 0秒钟前 It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(Emusional recipe)：Unsalted butter 15g, cake flour 14, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g, vanilla drops5 + caramel drops3
@@sunflower1816 I have frozen mine for 2 days, and it was still super easy to melt, when I wrapped the custard on it! So it needs to be in the freezer, in my experience
This was the best ingredent of Milky egg yolk fluid filler mooncake, Many interesting baiker were testing it for many time, and fail to cook a model cake by the end, First, baiking temperation can melt filler layer. second, withou gelatine adding or protein jel, can causes filler paste hard to solide, A simple recipe can be used of creaming, emlusion, or Hydrolic programs, But for a perfect good, Human support is key point also.
@@uyenduong2977 It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(clean recipe)：Unsalted butter 15g, Custard power 7g, corn starch 7g, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g
I’ll try to translate the ingredients and a brief summary of the steps, hopefully you can figure out between this and watching them video. Pls give me some time👌🏻
各位有關這個食譜的問題可以去Cannes老師嘅blog討論，她也分享了這個食譜在個人blog
cannespo.blogspot.com/2019/08/blog-post_29.html
我搵咗好耐都搵唔到佢啲片， 偶然間看見你擺上網 ，真是非常感激你🥺🥺🥺， 我是很喜歡 cannes老師嘅教學， 所以我很多謝你嘅分享，🙏🙏請問你有沒有黑金流沙包的影片嗎？ 因為我和我太太好鍾意食 ，所以這段影片對我非常重要，謝謝您啊🙏
@@saihochan5085 ruclips.net/video/MPwMi2zcOrY/видео.html
真的好！有心人放了上網丶我們可向老師Cannes老師継續學習
記得去Cannes的個人平台繼續關注她 :)
instagram.com/cannespo/
facebook.com/cannespo
cannespo.blogspot.com/
多謝你把它再放上網，Cannes啲食譜真的很好，感激有你！💗
多謝你放返cannes d食譜上嚟呀
You r the best…i live in USA and didnt know the magazine will discontinue along with all the videos in youtube!!! This is the best recipe
Please check out future recipe updates from Cannes on her social media accounts ^_^
instagram.com/cannespo/
facebook.com/cannespo
cannespo.blogspot.com/
睇左咁多個食譜👍🏻 都係呢個餡最好食 做法最詳細 感謝有心人再upload😍
几年前在饮食男女看过老师的这个视频，今天找了很久，终于找到了，原来老师有自己的频道，马上订阅，点赞，开小铃铛，现在的订阅者3000多，期待更多人看到您的频道，谢谢您的分享🌹，太赞了👍。祝老师节日快乐🎊🎉，粉丝越来越多！
看了留言，原来是有心人放上来的，谢谢🌹，请问有老师本人的RUclips的频道吗？
多謝您backup條片TT 啱啱search極都search唔到先醒起蘋果無咗v_v 感謝您 好人一生平安
多谢你,好喜欢cannes师傅的教学手法.以为以后都睇唔翻了.
多謝share backup 🙏
Cannes老師講解得好好！第一次就可以成功☺️
呢個係最好嘅月餅視頻。👍🏻👍🏻👍🏻謝謝留咗底
之前消失咗而家有返,好開心！我都是跟你嘅食譜都非常成功
一样的心情，个晚忽然见到，好兴奋，好开心。谢谢博主
多謝呢份Backup啊💕今年諗住整，幾驚搵唔番呢個食譜🙏🏻🙏🏻🙏🏻
老師 今天跟您食譜做了，很成功。非常感謝🙏
Cannes老師真係講解得好好❤❤期待佢ge channel!
食譜十分詳盡細緻，感恩分享
請問食譜內奶黃餡是有淡忌廉材料，但示範過程中沒有提及淡忌廉，是否需要落？多謝回覆
多謝有心人。
好感激你既分享🙏🙏🙏
It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(clean recipe)：Unsalted butter 15g, Custard power 7g, corn starch 7g, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g
請問什麼是明膠？
请问淡忌廉是Whipped Cream吗？
💐💖🙏🙏謝謝你的分享！非常清晰🥰🤝🤝
請問奶黃餡和餅皮裡面的淡奶可以用椰漿或whipping cream代替嗎？如果可以份量是多少呢？謝謝🙏
好鍾意睇😍 好可愛👍
Thank you for back up!
Emall
0秒钟前
It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(Emusional recipe)：Unsalted butter 15g, cake flour 14, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g, vanilla drops5 + caramel drops3
請問你做冇 淡忌廉， 食譜就有琰忌廉呀？
多謝有心人👍
請問月餅要放冰箱冷藏嗎？可以放多久呢？謝謝
I would like to know, with the milk powder, can I Substitute with some thing else? thanks in advance
完全沒有提過whipping cream 🤣 我跟着步驟做就落留了😂
為什麽每次焗出來形狀
都會變形，然後就會裂開是什麼原因？ 😢
非常感謝🙏
謝謝👍👍👍
😫唔知那裏錯，個餅塔下來及有幾個爆心，求老師指導🙏🏻
做出來真的好好吃，謝謝老師，但我做的都會塌，想請問食譜裡面奶黃餡有40克淡忌廉，但影片上面只有看到老師加鹹牛油和椰漿，淡忌廉需要加嗎?
以我理解應該唔需要～我諗佢係想如果唔用椰漿可用淡忌廉替代
請問淡忌廉何時放？
Nice
烘焙不足，無火色易發霉？
我身處外國可以用咩奶粉？健身用的蛋白奶粉可以嗎
你设說是什么粉
OMG, I FOUND IT AGAIN, I THOUGHT I LOST IT 😭😭😭
Thanks you very much.
淡忌廉是油脂？？？？
你好，没有淡忌廉用什么代替呢？谢谢
冇木薯粉可用什麼代替？
請問木薯粉可否用其他粉代替？謝謝！
請問沒奶粉，可不可以用其他代替或者不用
老師,我做了兩次,嗰月餅面都不夠金黄,可能因為我嗰爐最高只有230℃,請問有沒有方法幫得到？
我包好月餅後,已經放一晚冰格,焗爐放最高那層了
請問月餅放櫃可以放幾耐?
請問模具75克烘焙時間是怎樣呢？
請問你冰箱是指 fridge or freezer?
Freezer :)
@@chansyrena6763 strange, if freezer, no need to freeze 24 hrs
@@sunflower1816 which part are you referring to? The inner lava part ?
@@chansyrena6763 yes
@@sunflower1816 I have frozen mine for 2 days, and it was still super easy to melt, when I wrapped the custard on it! So it needs to be in the freezer, in my experience
Can you tell me the recipes in English please? I don’t understand Chinese. Thank you
请问不要用椰奶可以换成什么呢？
老師的奶黃流心模具都找不到
請問有冇大師姐食谱譜呀？
請問老師，沒有吉士粉用什麼粉來代替？謝謝老師
This was the best ingredent of Milky egg yolk fluid filler mooncake, Many interesting baiker were testing it for many time, and fail to cook a model cake by the end, First, baiking temperation can melt filler layer. second, withou gelatine adding or protein jel, can causes filler paste hard to solide, A simple recipe can be used of creaming, emlusion, or Hydrolic programs, But for a perfect good, Human support is key point also.
can u tranlate the ingredients of lava filling into english? Thanks
@@uyenduong2977 It rises about 10 iced point, Regular freezer is avaible to be used in normal, Central fluid paste(clean recipe)：Unsalted butter 15g, Custard power 7g, corn starch 7g, Sugar 25g, water 10g, cooked egg yolk powder15g, gelatine 3g
想問下淡奶是三花淡奶還是淡奶油？
原本以為整唔返，thx
請問木薯粉的英文是什麼？謝謝🙏
Tapioca starch
Hi can I have english recipe pls. Thanks
I’ll try to translate the ingredients and a brief summary of the steps, hopefully you can figure out between this and watching them video. Pls give me some time👌🏻
🙏😍😊😊
老師的壓模在那裡買的
超易爆開😢
謝謝❤❤❤
感謝有心人！
非常感謝🙏
請問奶黃餡和流沙餡可以減糖嗎？不喜歡太甜。
沒有木薯粉，可以用什麼代替呢？