Hi, I’m from Singapore and just bought your book at the Popular Bookfest on 15 Dec. Baked the chocolate buns yesterday. Texture is not bad, but taste a little “different”, sweeter than other breads I have baked. Then, I realise you don’t add salt to your recipes. Is that because you use salted butter? I used unsalted butter. Thank you.
哈、你真係出書、我一定捧場；但希望你繼續寫食譜比網友呀~有好多因版權問題、出書就唔再寫食譜出來、好失望呢……
會唔會有簽名會？？到時可見見面
Thank you so much!!
我仍會繼續在網站同大家分享食譜
It is a very good cookbook. Well done.
I wish to read it in ipad.
Is it possible to publish ebook?
Thanks for your advise. I will refer your idea to publisher.
恭喜你，很喜歡看你的食譜，支持支持
Thank you 🙂
好開心呀, Debbie姐你出書 ~
Thank you! ^v^
點解商務同三聯都唔見？？
因為係大眾書局其下出版社出，所以商務印就未必間間有。
今日買咗本書,超鍾意!但有個小問題:書中提到用邊一個”種”可按個人喜好,那換句話說,即recipe所用嘅老種或中種都可由湯種代替嗎??
係可以的。 但湯種含水份較多，所以就要把原來食譜水份量扣減才可。
hi Debby,
恭喜你出書！多謝你的cookbook，一定常來偷師。
You are welcome. >v<
請問你會如何保存酵母？分小包、放freezer?定雪櫃下隔？
用膠樽密封好，放入雪櫃下格也可以。
唔好意思、又有嘢問：想買金燕500克、請問開封後可存放多久？
如果放入雪櫃保存得好，4個月也可以。
Hi, I’m from Singapore and just bought your book at the Popular Bookfest on 15 Dec. Baked the chocolate buns yesterday. Texture is not bad, but taste a little “different”, sweeter than other breads I have baked. Then, I realise you don’t add salt to your recipes. Is that because you use salted butter? I used unsalted butter. Thank you.
Hi Kiwi, I usually use salted butter for baking, please note that “unsweetened” cocoa powder is required for this recipe. Thanks!
Love your recipes. So clear and all my old yummy Hong Kong food. Is there anyway to buy this book in the USA?
Hi Grace, please try this online ordering service
http://www.popular.com.hk/jsp/product/product_detail.jsp?vca001=2&vpd001=56157