Re: 2002年12月BB會 (Part 161)
Lopo,
之前高層開完會出來,要閃.
發粉=baking powder, a kind of raising agent.
自發粉=flour + baking powder.
Your better buy them seperately and then you can have wide using purpose. You may better start with 清蛋榚 and that you needn't to buy many ingredients. Just plain flour, egg, butter, and sugar and a cake tin. That's all. Vanilla essense is optional.
If you take the classes in Le'Reunion and Propastry, you may find they are much valued for money.
In the last class, they used much 'ready to use' ingredients that are not available in the supermarket and not found in the common receipes.
They should teach us the traditional way to do the pastry, custard sauce and souffle. i.e.:
1. The way of cooking souffle and custard sauce was missing.
2. They should demo the pastry by butter instead of 酥油 which is not cripsy and has less favour. But it is not easy to control by using butter especially in the class. It depends on the experience of the teacher.
3. They did not welcome other questions.
家齊、家慈囡囡係我的寶貝，兩個都是12月出世 :-)
發表於 
嘻嘻．．．我知你玩．．．我呀嘛 
:mrgreen: 
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