靠自己吧啦 唔該曬 咁多位

firstly, since it just this 3 items~I mix them by hand.
not that much bubble actually., if do so, drop the container from 5 cm high, let the buble come to the top
and wait for about 10 ~15 mins, let all the bublle comes to the top and use a spoon to break it.
I do wanna know what temp. and time u using.~~

打芝士一定要用中速(絕不能高速打)
主因:因為目的係想打滑,唔係打起,雞蛋糕就要用高速!
高速會打左d空氣入去~令芝士浮身以及多泡!!
上火亦要睇緊~吾則會出現你所謂既黑點!注意注意!!!!!

解決:中速打芝士,打滑就ok!!
蛋分3次加入~以慢速打!記住,係打滑喔!
如果仲想保險d,得,用隔篩,實食無痴牙

試試看吧~唔得返唻搵我,得都返唻搵我

但我已經用最慢既速度打

唔洗回喇

哦~原來你係做呢行既!
佢地講得一d都冇錯,做多幾次就會識架喇!絕對正確喔!
如果用大機打,中速都冇問題!
我既次序係:芝士加糖((打滑))
之後加蛋((打勻))
記得唔好過左火...烘得太耐個芝士就會好樣衰!
重點都講哂俾你知~之後既野就靠你自己喇!加油啦