蛋糕：整蛋糕一問　關於碗

我試過用微波爐膠盒呀 唔會咁嘈 仲唔駛倒過焗盆
直接入微波爐叮就得啦 洗少件 脫模亦唔難
當然 用普通焗爐就一定要倒過焗盆啦
食飯既碗怕會打爛 又太細
深湯碗就差唔多 用果陣要好小心

不"金秀"鋼 is more professional, u can whisk sabayon on double-boiler and high heat/cool transmittion. much more hygienic, more easier for cleaning, especially for greasy bowl.
of course,u can use your rice bowl.

用來做準備功夫 (即攪拌混合等) 什麼碗都得呀! 好多人用D 不锈钢, 是不會打爛 或易清潔.
但用來入焗爐 最好用專門的.