tag:blogger.com,1999:blog-80149140868756179142024-03-13T10:21:00.279-07:00Annie's ParadiseAnnie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-8014914086875617914.post-67210661022273876662024-03-01T02:18:00.001-08:002024-03-01T02:18:41.910-08:00芒果芝士蛋糕<div class="separator" style="clear: both; text-align: center;">
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</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-77567207575064352032024-03-01T01:33:00.001-08:002024-03-01T01:35:56.694-08:00壽桃包壽桃~<div>跟風做壽桃~</div><div>好玩,不过在造型時雞手鴨腳浪費太多的時間,</div><div>導致二發有些过發了~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做11粒,50g左右</div><div>皮50g/豆沙饀20g</div><div>*用具~篩网,不用太大,</div><div>大約直胫100mm</div><div>牙刷,粉紅色素,我用桃紅粉狀的加点水</div><div>萍果青色素做葉子</div><div><br></div><div>材料~</div><div>420g普通面粉或包粉</div><div>190g+/-鮮奶</div><div>15g油</div><div>40g幼糖</div><div>1/8小匙盐</div><div>1 小匙即溶酵母</div><div><br></div><div>餡~11粒20g的豆沙,摻圓</div><div><br></div><div>做法~</div><div>1~先把全部材料放入搅拌盆以中低速搅至成糰.</div><div><br></div><div>2~取出,休面10分鐘,分割成11等份,留下一小份加入青色素做葉子.</div><div><br></div><div>3~再來開始把每个小面糰按壓排氣,揉圓,捍平,包饀 .</div><div>做成桃型狀,把頂部用指尖捏成尖角,在用支刮刀往中間壓一條線即可.</div><div><br></div><div>4~最後開始噴色,壽桃放在下方,一手拿著牙刷沾点色素,另一隻拿著篩网,牙刷輕輕的在篩网上以旋轉方式的噴色.</div><div><br></div><div>5~全部做完,做葉子,弄好後沾點水,沾在壽桃的左右兩邊.</div><div><br></div><div>6~放至放酵至有彈性,冷水上鍋,先以中火蒸个10分鐘,後降小火再蒸多5分鐘即可.</div><div><br></div><div>7~時間到熄火,锅蓋開个小縫,讓壽桃在里面靜置2分鐘,</div><div>再移開鍋蓋,這样壽桃不會遇冷回缩皮皱皱不美了.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-55095961110195815922024-03-01T00:39:00.001-08:002024-03-01T00:39:50.400-08:00馬六早椰糖馬來糕马六甲椰糖马来糕<div>圆鼓鼓香松软好吃</div><div>食譜取自网路,</div><div>謝谢Ah Mei 的聯結~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>此食譜可做八粒</div><div>材料</div><div>自发面粉 16Og</div><div>马六甲椰糖 110g</div><div>鲜奶 100m|</div><div>玉米油 85g</div><div>苏打粉 半茶匙</div><div>A蛋用3粒,(B蛋用4粒)</div><div><br></div><div>做法</div><div>椰糖和鲜奶一起煮溶过滤等冷备用。</div><div>鸡蛋和油搅拌均匀加入椰糖搅拌后加入苏打粉和自发粉 (要过滤)— 起搅拌均匀后倒入模具 等发30分钟。</div><div>水滚了才放发酵好的面糊去蒸25分钟(要大火)</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-71874940893481183712024-02-29T23:32:00.000-08:002024-02-29T23:35:48.594-08:00金瓜喜粄金瓜喜粄~<div>今天做了八粒明天拜拜去~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做8粒,62g左右<br></div><div>材料 A~</div><div>140g金瓜泥</div><div>(蒸好計算)</div><div>70g幼糖</div><div>少許盐</div><div><br></div><div>材料B~</div><div>140普通面粉</div><div>100糯米粉</div><div>3/4小匙即溶酵母</div><div>70g +-/清水</div><div><br></div><div>材料 C~</div><div>10g油</div><div><br></div><div>做法 ~</div><div>1~ 先用刮刀把材料 A 的金瓜泥,糖和盐混合均匀.</div><div><br></div><div>2~再篩入B的粉類和酵母,戴上手套改用双手搅拌均勻.</div><div><br></div><div>3~然後把水分次数的慢慢加入至可搓成糰即可.</div><div><br></div><div>4~最後加入材料C的油,继续揉成一光滑的軟面糰.</div><div><br></div><div>5~ 不用休面,直接分成 8份,62g 左右,手粘少許的油,滚圆後放在事先已抹了油的香蕉葉上,然後再用手掌轻轻壓一壓.</div><div><br></div><div>6~放置发酵,发酵好的喜粄,用手指按一按側邊,有彈性又可彈回即是Ok了</div><div>(如不能反彈只陷下去即是發酵過度)</div><div><br></div><div>7~冷水上鍋,先以大火把水燒至滾,待水一滾,轉中大火先蒸12分鐘,再降小火蒸多3分鐘即可.</div><div><br></div><div>8.~先把鍋盖打开小缝,讓喜粄呆在裡面几分鍾,然後才把鍋蓋移掉,这样喜粄表面就不会因为熱胀冷缩而变成皱皱的不美.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-67134961799176733922024-02-19T01:24:00.001-08:002024-02-19T01:24:34.056-08:00自製綠豆粉自製綠豆粉~<div>能夠買到现成的最好不过,但很多地方好像都很難找,至少我這里就是~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>感謝肥丁手工坊分享了這么棒的食譜~</div><div>材料~</div><div>300g去殼綠豆/開邊綠豆</div><div>500ml水(煮綠豆用)</div><div>做好的成品250g</div><div><br></div><div>做法~</div><div>1~綠豆泡水一夜,把泡過的水倒掉.</div><div><br></div><div>2~放入電鍋中,加入清水,按煮煮飯的按鈕</div><div>電源跳起.</div><div><br></div><div>3~取出煮熟的綠豆,風乾機的烤盤鋪上烘焙紙,鋪上煮熟的綠豆,用橡膠刮刀趁熱壓成豆,(越薄越快乾)煮熟的綠豆很容易壓成泥,如仍很硬即未煮熟</div><div>(風乾、曬乾或放进烤爐以90至100度開風扇烘至乾身都可以.</div><div><br></div><div>4~乾了的綠豆泥會收縮,也會和烘焙紙自然分離,變得乾脆,可轉移到料理機打磨成粉狀.(我用grinder)</div><div><br></div><div>5~用最細的篩网來过篩,去掉未能打幼的顆粒,收走罐子即可.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-72803044985081909872024-02-19T01:04:00.001-08:002024-02-19T01:04:30.822-08:00黑胡椒金錢肉乾黑胡椒金錢肉乾~<div>新年不吃肉乾,</div><div>好像少了什么,</div><div>老二的order,</div><div>加了黑胡椒,</div><div>这次用了Air fryer來烤,</div><div>一下子便烤到我要的焦焦邊沿,好喜欢~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做15塊</div><div>材料A</div><div>500g的半肥瘦猪肉碎</div><div><br></div><div>材料B~調味料</div><div>2 大匙蚝油</div><div>1 1/2大匙醬油或魚露 </div><div>110g白糖或褐糖/raw sugar </div><div><br></div><div>1大匙玫瑰露酒/花雕/紹興皆可(玫瑰露是上選)</div><div>少許盐</div><div>少許黑胡椒粉</div><div>1大匙红粬粉/可以不加,上色而已</div><div><br></div><div>搽面用~</div><div>蜜糖加点熱水</div><div><br></div><div>做法~</div><div>1~先把所有调味料放入一容器里混合均匀,(趁这時候也可試試味道)再倒入肉碎里用支大湯匙往同一个方向搅打至起胶且非常的有彈性.</div><div>(一定要起胶,不然等下不能成形,會散)</div><div><br></div><div> 2~包上保鮮紙, 进冰箱腌制至少4小時以上或隔夜.</div><div><br></div><div>3~取出腌好的肉碎,先放在室溫回溫一下至有些軟身,(这样會比較好操作)再來取適量的肉碎铺放在一个圓形空底模具,,然後拿个用包鮮紙包好的蓋子,輕輕的扭轉按壓成片狀,全部做完,</div><div>再搅些黑胡椒粉在表面上即可.</div><div>(我的模具是直胫8.5cm,</div><div>肉碎放42g左右)</div><div><br></div><div>4~放进事先经已预热至140度以旋風function烤个8分鐘至成形.</div><div>(如烤出來烤盤底部有水份就要倒掉,,肉乾也要拿出来放在 网架上以助乾身.</div><div>(如不夠乾等下二烤時間會拉長導至焦了还不夠乾爽)</div><div><br></div><div>5~最後取出肉片,掃上蜜糖水放在网架上,最下方放个大点的烤盤,舖張紙以防等下烤時滴下的肉汁難以清理,以上火加旋風200先烤4分钟,取出,翻面,趁熱掃層蜜糖水,再次送进烤箱繼續烤多几分钟至你喜欢的顏色.</div><div>*掃蜜糖除了風味,上色,也能讓肉乾更濕潤就算烤过头也不會这么乾柴*</div><div>(这次我用Airfryer )</div><div> </div><div>作品Annie Yan Khor</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-41729781031275164992024-02-17T06:21:00.001-08:002024-02-17T06:21:35.547-08:00古早味咖哩角古早味咖哩角~<div>小兒子一回來,</div><div>馬上动手弄个他的最愛~</div><div>這次用rubbing method,</div><div>所以把擱在store room 的food processor 也搬出來~</div><div>这个食譜儘量減油,</div><div>但意外的很鬆,也不油膩,</div><div>很滿意這次的新体驗~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>饀料~這个份量有包剩,<br></div><div>用剩的拿來做sandwich toast</div><div>材料~</div><div>600g 荷蘭薯,切丁,放1/4茶匙盐,上蒸锅蒸至軟.</div><div>1條咖哩葉,捏小片</div><div>1/2粒大蔥,切幼</div><div>1/4大匙Baba咖哩粉加入3大匙水拌成咖哩糊</div><div>4大匙油</div><div>調味~</div><div>盐/醬油/糖</div><div><br></div><div>做法~</div><div>1~熱鍋,下4大匙油,倒下大葱,爆一下,再下咖哩葉和咖喱糊,以中火炒至香味出來,下经已蒸熟的荷蘭薯和調味,翻炒均勻,試味,盛起,備用.</div><div><br></div><div>皮~可做中型的21粒,30g</div><div>材料~</div><div>400g普通面粉</div><div>1/4小匙盐</div><div>80g無盐冷牛油</div><div>(如用有盐就不用放盐)</div><div>30g菜油/炒菜的油</div><div>(不是planta)</div><div>145g+/-清水</div><div><br></div><div>做法~</div><div>1~冷牛油直接從冰箱拿出來,放入一大盆中,用小刀切成小塊,再把面粉和盐加入,用双手的指尖快手的搓成面包糠的样子.</div><div>(我是用food processor 操作)</div><div><br></div><div>2~下油,拿支叉子拌一下,</div><div>最後分次数的慢慢把水加入,輕手以壓,折壘的手法拌成糰即可,好像做scone 這样</div><div>(不要重覆的用手大力的好像做面包的把面筋給揉出來,會不鬆)(表面不光滑無所謂)</div><div><br></div><div>3~包上保鮮紙室溫休面至少40分鐘.</div><div><br></div><div>4~取出,分割,每粒輕手的先揉圓,捍成椭园形,包餡,收口.</div><div><br></div><div>5~熱锅,倒下足量的油,以中大火炸至金黃色即可.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-3314492613452382182024-02-17T05:49:00.001-08:002024-02-17T05:49:43.370-08:00巧克力杏仁曲奇巧克力杏仁曲奇~<div>今天用了大量的可可粉做这个很酥脆又滿滿香香可可味的曲奇~</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做50塊,直径3.5 cm<br></div><div>材料A~</div><div>100g無盐牛油</div><div>70g 糖粉</div><div>32g全蛋液(室溫)</div><div><br></div><div>材料B~</div><div>少許盐</div><div>130g低粉</div><div>20g無糖可可粉</div><div>5 g黑可可粉</div><div>(也可全部25g只用可可粉)</div><div><br></div><div>材料C~</div><div>50g杏仁片</div><div><br></div><div>做法~</div><div>1~先把牛油置室溫軟化至手指可輕鬆的按下去.</div><div><br></div><div>2~以最低速手動稍微搅拌一下,然後分次加入糖粉一起打發.</div><div><br></div><div>3~分次加入全蛋液,低速打到完全混合.</div><div><br></div><div>4~再來把所有材料B的粉類分次的过篩进去,改用刮刀以切拌方式輕輕的拌至無粉粒即可.</div><div><br></div><div>5~最後把杏仁片倒下,混合均勻.</div><div><br></div><div>6~把做好的面糊放进保鮮袋里,先用手整理成一个圓柱形,保鮮紙左右兩邊要留點長度,轉几下以勉面糊流出來,然後再塞进一个圓形的紙筒定型.</div><div>(我的紙筒是用完保鮮紙存起來的,直径3.5,長30cm,</div><div>這個食譜剛好全部滿滿一條塞进去)</div><div><br></div><div>7~放进冰箱冷凍至少2小時或隔夜,取出用把利刀切成5至7mm之厚度,排在事先已舖了烘焙紙的烤盤上,天氣熱的話全部做完再放入冰箱冰一下至硬身才來烤.(約10分鐘)</div><div><br></div><div>7~取出,直接送入事先已預熱至170度上下火加風扇之烤箱烤个15分鐘至熟.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-6079914942985673462024-02-17T05:47:00.001-08:002024-02-17T05:47:43.962-08:00古早味澳門杏仁綠豆餅古早味綠豆杏仁餅<div>第一次做~<br><div>好香又不甜的一道餅,</div><div>入口鬆化,可能面糠下的油太少,过於鬆散,導致打印困難重重~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>食譜參考Katherine Kwa<br></div><div>做了一些更改</div><div>可做12粒,</div><div>直径5cm,高2cm模具</div><div><br></div><div>材料~</div><div>110g 綠豆粉,用純綠豆打成的粉,帶点黃色(不是印尼綠豆澱粉)</div><div>25g普通面粉</div><div>35g杏仁粉</div><div>40g糖粉</div><div>30g食用油</div><div>1大匙清水(沒用到)</div><div>25g已烤熟的杏仁粒,切碎,備用.</div><div><br></div><div>防沾用~</div><div>少許糕粉如沒有可用20g生的糯米粉以小火乾炒至微黃即可.</div><div><br></div><div>做法~(如買到炒过的綠豆粉請跳過(1)</div><div>1~先把綠豆粉,面粉放入不粘鍋以小火不停的翻炒,(約10至15分鐘)放置待涼,備用.</div><div><br></div><div>2~將綠豆粉,面粉,杏仁粉,糖粉一起过篩入一个容器中,用刮刀輕手混合均勻.</div><div><br></div><div>3~再來把食用油倒下,改用双手的指尖搓成面包糠狀態.(不要用力的摻揉,必須是散的,不須成糰)</div><div><br></div><div>4~加入 一大匙清水,用手掌一按testing可成型就ok 了.</div><div>(我觉得粉糠已ok了,所以沒放清水)</div><div><br></div><div>5~最後再度过篩多一次以確保粉糠更細膩無顆粒.</div><div><br></div><div>6~休面20分鐘,讓油脂能夠被粉類充份的被吸收.</div><div><br></div><div>7~模具先撒上少許的糕粉防沾,如有多餘的抖掉,用湯匙先舀入一些粉糠,再放入杏仁碎,,然後舖一些在上面,按緊,最後把上端多餘的用刮刀削掉.</div><div><br></div><div>8~ 然後把它倒扣在烘焙紙上,全部做完為止.</div><div><br></div><div>9~ 送入事先已預熱至140度之烤箱,先以140度上下火加風扇先烤个15分鐘,再降130度慢火烤多35分鐘.</div><div>(要烤透,不然會有豆惺味,</div><div>如上火太猛,用張錫紙蓋著以勉把表面烤成焦色不漂亮)</div></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-3317464422762203752024-02-17T05:38:00.001-08:002024-02-17T05:50:38.724-08:00辣椒蝦米角仔辣椒蝦米角仔~<div>往年只是幫媽媽做,</div><div>今年全部自已動手才了解外面賣的那么貴是有原因的~</div><div>這个食譜的皮是參考YouTube的,然後再++--,但效果切出乎的好,所以明年決定用回他~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做40粒左右,5cm直径<br></div><div>餡料~</div><div>A~</div><div>35g蝦米,泡水至軟,沥乾,打碎(蝦米水留住,等下拿來打sambal用)</div><div>30g小紅蔥</div><div>8g蒜頭,約3辦</div><div>4條辣椒乾,泡軟,去籽,切段</div><div>1條香茅,切小段</div><div><br></div><div>B~</div><div>15g乾椰絲</div><div><br></div><div>調味~</div><div>盐,白糖/褐糖/黃糖</div><div><br></div><div>做法~</div><div>1~除了蝦米,把全部材料A加入少許泡蝦米的水搅打至爛.</div><div><br></div><div>2~熱鍋,下4大匙油,倒下打好的sambal,小火炒至香,</div><div>再來把蝦米碎倒下,兜炒一下,最後下乾椰絲,調味,繼續以小火炒至非常的乾身,感覺有些像面包糠的样子,</div><div>盛起,備用.</div><div>(餡若炒得不乾身,角仔很快變軟,也不耐放)</div><div><br></div><div>皮~</div><div>12g糖粉</div><div>1粒蛋室溫(54g左右)</div><div>30g食用油</div><div>3至6大匙清水</div><div>200g低粉</div><div><br></div><div>做法~</div><div>1~先把雞蛋,糖粉放入一容器,用支打蛋抽或叉搅打至有些泡泡,再把油混入,繼續再搅打一下,然後先下3大匙清水,混合均勻.</div><div><br></div><div>2~分次的篩下低粉,用手輕輕的把液体由低往上的把粉往上推集的混合成糰.</div><div>(間中太乾才加入清水)</div><div><br></div><div>3~包上保鮮纸,休面至少30分鐘.</div><div><br></div><div>4~ 取出,捍面棍先在面糰的中間捍平,再由中間往上下左右的捍至3至4mm的厚度</div><div>(我是用2條4mm的rubber band 套住棍面棍的左右尾端做厚度,這样桿起來比較快,厚度也一致)</div><div><br></div><div>5~讓面糰的面筋休面一下約15分鐘防收缩.</div><div><br></div><div>6~拿个cutter 切出圓片,包入餡,捏花收口.</div><div>(我用5cm 的cutter)</div><div><br></div><div>7~全部做完,先以中小火炸至 金黃色,撈出,轉大火再次的把角仔投入把油脂逼出這样的角仔不但更脆也更耐放.</div><div><br></div><div>8~炸好的角仔要分散的放在网架攤涼才可收进罐子里.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-14886348677361993632024-02-17T05:26:00.001-08:002024-02-17T05:26:58.568-08:00杏仁瓦片杏仁瓦片酥~<div>非常香脆的一道酥点,</div><div>做法也非常簡單,</div><div>糖我已經減到最頂点了,</div><div>所以可放心的吃多兩塊~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做26片,直径6cm</div><div>材料~A</div><div>15g牛油</div><div><br></div><div>材料B~</div><div>45g蛋白,室溫</div><div>27g糖粉</div><div>(我用的不是pure icing sugar,是icing mixture,</div><div>有參到corn flour 的)</div><div>10g低粉</div><div><br></div><div>材料C~</div><div>120g生的杏仁片</div><div>10g生的白芝麻</div><div>(這是薄片,所以杏仁片和白芝麻無須烤过)</div><div><br></div><div>做法~</div><div>1~先把材料A的牛油加溫至溶化,放涼,備用.</div><div><br></div><div>2~再把B的蛋白放入一容器,篩下糖粉,搅拌均勻,接著將低粉也篩下,混合均勻.</div><div>最後倒下溶化牛油,拌勻至顆粒.</div><div><br></div><div>3~分次数的慢慢把杏仁片和白芝麻也混入,混合均勻.</div><div><br></div><div>4~平面烤盤上先舖上烘焙紙,找个圓形的cutter放上 ,勺入一大匙的瓦片糊,,再拿支小棍之類的東西壓成圓片狀.</div><div><br></div><div>5~全部做完,放进冰箱冰一下約15分鐘 .</div><div>(是為了keep 著其形狀,烘烤時不會走样)</div><div><br></div><div>6~取出,馬上送进事先經已預熱至150度風扇先烤个10分鐘定型,取出,翻面再繼續烤多5分鐘至表面呈褐色,手模上去乾爽不沾為止.</div><div><br></div><div>7~關掉電源,烤爐門開个小逢,讓瓦片呆在里面約15分鐘讓它里面的水蒸氣完全收乾蒸發掉為止.</div><div><br></div><div>8~取出,放在网架上攤涼就可收进罐子里.</div><div>作品~Annie Yan Khor</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-41864933658082527012024-02-17T05:22:00.001-08:002024-02-17T05:22:57.045-08:00黑芝麻杏仁餅黑芝麻杏仁餅~<div>加了黑芝麻的杏仁餅,</div><div>真的好香~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>可做40左右粒</div><div>材料A~</div><div>120g杏仁粉</div><div>50g黑芝麻粉</div><div>150g普通面粉</div><div>30g低粉</div><div>75g糖粉</div><div>1/2小匙盐</div><div><br></div><div>材料B~</div><div>110g+/-油</div><div><br></div><div>材料C~表面裝飾</div><div>弄碎的杏仁片加入少許蛋黃液,盐做成杏仁金片</div><div><br></div><div>做法~</div><div>1~把糖粉,面粉过筛入一个盆中,然後加入盐,杏仁和黑芝麻粉混合拌匀.</div><div><br></div><div>2~再來先倒入一半的油,再慢慢的分次数的加入調成一个可操作的軟面糰.</div><div><br></div><div>3~上蓋,休面至少30分鐘,讓面糰可允份的吸收油脂以便操作.</div><div><br></div><div>4~取出面糰,用棍面棍捍成1cm 的厚度,用cutter 切出自己喜歡的形狀.</div><div><br></div><div>5~放在预先已铺了不粘纸的烤盘上 </div><div><br></div><div>6~搽上蛋黄液,中心放些事先已備好的杏仁金片,送进事先已预熱至170度之烤箱,烤约18分鐘至熟即可.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-968427863474038722024-02-17T05:20:00.000-08:002024-02-17T05:21:09.665-08:00炒米餅~炒米餅<div>好好吃的炒米餅,</div><div>食譜也收藏了好久,</div><div>是時候動手了~<div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>謝謝珍姐 Tan Ai Tin 的分享</div><div>材料(食譜来自Tan Ai Tin)</div><div>粘米粉200g(放入不粘锅小火炒至微黄色,取出备用)</div><div>砂糖75g</div><div>开水90g(加入砂糖搅溶备用)</div><div>油30g</div><div>黑芝麻20g(先炒香)</div><div>核桃80g炒香搅碎(有点颗粒)</div><div>做法(Tan Ai Tin)</div><div>把炒好的粘米粉放在大碗中,放入芝麻,核桃碎拌匀倒入糖水,油全搅拌,用手搓散,取一个月餅模把粉放入模具里八分满用手指压一压,然后放在铺纸的烤盘上按压两下取上来,全部弄好后,预热烤箱150度烘25分钟关火等15分钟才拿出来放在烤架上待凉收在罐子里密封。</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-20210173395680171572024-02-17T05:18:00.001-08:002024-02-17T05:18:56.375-08:00烤雞蛋糕/Kuih Bahulu烤雞蛋糕~<div>說易不易,講難也不難</div><div>三样材料,</div><div>粉多,易脫模,但口感比較軋實</div><div>粉少,易粘模,但也比較鬆軟,</div><div>吃多几粒也不會啃喉嚨~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>材料~<br></div><div>4粒蛋,室溫</div><div>105至110g砂糖</div><div>(我用105)</div><div>120g普通面粉</div><div><br></div><div>做法~</div><div>1~前一天把面粉摊放在大平盘里,放在太陽下晒数小时,放凉备用.</div><div>(去掉粉里面的水氣或濕氣)</div><div><br></div><div>2~把晒好的面粉先过篩至少兩次,備用.</div><div><br></div><div>3~再來把鸡蛋和砂糖放入一容器,隔温水,打至發白濃稠,舉起打蛋器可劃出8字形不掉落為止.</div><div>(用溫水會比较快把蛋打发)</div><div><br></div><div>4~最後轻轻的分次把面粉拌入.</div><div><br></div><div>5~预热烤箱至200度,把模型放入先烤熱.</div><div><br></div><div>6~取出模,抹上少许油,舀一大匙面糊入模型中.</div><div><br></div><div>7~放入烤箱,再降180度上下火加風扇烤至金黄色,以牙簽插出雞蛋糕.</div><div><br></div><div>8~攤涼在网架上,就可收进罐子里.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-45611046196598034362024-02-17T05:15:00.001-08:002024-02-17T05:15:30.599-08:00古早味澳門杏仁綠豆餅古早味澳門杏仁綠豆餅~<div><div>為二次做,</div><div>食譜改了一点点,少点面粉,</div><div>多点油,還加了水,好操作,</div><div>口感比較實在,不像上次太过鬆,用了之前剩餘的綠豆粉,還有一些就是我上個禮拜自己磨的,比較之下,味道還好,</div><div>只是自己磨的偏黃,</div><div>所以溫度比較難控制~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>材料~</div><div>330g 綠豆粉,用純綠豆打成的粉,帶点黃色(不是印尼綠豆澱粉)</div><div>50g普通面粉</div><div>75g杏仁粉</div><div>100g糖粉</div><div>85至90g食用油</div><div>1大匙+/-清水(有需要才用</div><div>70g已烤熟的杏仁粒,切碎,備用.</div><div><br></div><div>做法~(如買到炒过的綠豆粉請跳過(1)</div><div>1~先把綠豆粉,面粉放入不粘鍋以小火不停的翻炒,(約10至15分鐘)放置待涼,備用.</div><div><br></div><div>2~將綠豆粉,面粉,杏仁粉,糖粉一起过篩入一个容器中,用刮刀輕手混合均勻.</div><div><br></div><div>3~再來先把一半的食用油倒下,改用双手的指尖慢慢搓,,油也慢慢加的搓成面包糠狀態.(不要用力的摻揉,必須是散的,不須成糰)</div><div><br></div><div>4~如太乾可加入少許的清水,用手掌一按testing可成型就ok 了.</div><div><br></div><div>5~休面20分鐘,讓油脂能夠被粉類充份的被吸收.</div><div><br></div><div>6~模具先撒上少許的糕粉防沾,如有多餘的抖掉,用湯匙先舀入一些粉糠,再放入杏仁碎,,然後舖一些在上面,按緊,最後把上端多餘的用刮刀削掉.</div><div><br></div><div>7~ 然後把它倒扣在烘焙紙上,全部做完為止.</div><div><br></div><div>8~ 送入事先已預熱至140度之烤箱,先以140度上下火加風扇先烤个15分鐘,再降130度慢火烤多35分鐘.</div><div>(要烤透,不然會有豆惺味,</div><div>如上火太猛,用張錫紙蓋著以勉把表面烤成焦色不漂亮)</div></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-58737652884850904152024-02-17T05:04:00.000-08:002024-02-17T15:37:16.381-08:00番婆餅/Kuih Bangkit 番婆餅/Kuih Bangkit<div>新年怎能少了我家老小都愛的Kuih Bangkit 呢?</div><div>这个食譜好采做了兩份,</div><div>不然都不夠分呢!</div><div><div>
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</div><br></div><div>可做三个小罐<br></div><div>材料</div><div>500茨粉/木薯粉</div><div>125g 沙谷粉</div><div>(这个粉量是還沒炒过的,</div><div>炒过會流失,實際只用550g)</div><div>5至6片班蘭葉(剪小段)</div><div>4粒蛋黃(淨重57g)</div><div>140g純糖粉</div><div>(pure icing sugar )</div><div>155g+/-濃椰漿(我用155 g)</div><div>(先用130g混入蛋黃里</div><div>过後有需要再加)</div><div><br></div><div>做法~</div><div>1~先把茨粉/木薯粉,沙谷粉和班蘭葉放入鑊中以中小火炒至乾身逢松柔軟 .</div><div><br></div><div>2~熄火,取出干糙的班蘭葉,然後輕輕的把粉筛入盆中,放置至少二天才用,这样更能充份吸收椰漿的油脂</div><div>(如果怕篩粉滿場飛那可以把盆放入大胶袋中,再拿著筛和粉放入袋里,</div><div>轻轻绑上袋子,手在袋子里搖動过筛,这样粉就呆袋子里不會飛到滿地了)</div><div><br></div><div>3~把蛋黃和糖粉放入一容器,用搅拌器搅打至浓稠和呈乳白色.</div><div><br></div><div>4~先加入130g的椰浆,搅打均勻.</div><div><br></div><div>5~再倒入550g的粉料,輕手混合成一鬆散又帶有顆粒狀的粉糰,如太乾也可一滴一的把椰漿加入.</div><div>(拌勻後用手抓一把,捏一捏能成糰就對了)</div><div><br></div><div>6~ 模具沾上少许粉,再取一粉糰先用手捏緊,然后按入模型内按壓成形.</div><div><br></div><div>7~用刮刀切掉表面多余的粉糰,后敲出,排放在事先經已舖上烘焙紙的烤盤上.</div><div><br></div><div>7. 放入事先經已预热至150度之烤箱,以150度上下火烤20分鐘至熟.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-32066164471516234672024-02-17T04:54:00.000-08:002024-02-17T04:55:01.940-08:00黃梨塔黄梨塔~<div>最後一道了~</div><div>不做这个感覺不像过年~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>可做85粒左右~</div><div>自炒餡料~</div><div>1kg罐裝黃梨再加上2粒新鮮黃梨</div><div>煮出来有700g</div><div>2根桂皮</div><div>2粒八角</div><div>適量冰糖或褐糖(raw sugar)</div><div>3至4大匙麦芽糖</div><div>( maltose)</div><div><br></div><div>做法~</div><div>1~先把黄梨肉切塊,放入blender 随便搅几下,不用搅太幼.</div><div><br></div><div>2~取出,把黄梨肉和汁,桂皮,八角放入锅中,以大火先煮開,再轉中小火不停的翻炒,間中加入糖和麦芽糖試味,炒至乾身濃稠.(大约1个鐘半)</div><div><br></div><div>3~取出,棄掉桂皮八角,放凉,揉成圆球狀(我做7g)进冰箱冷箱.</div><div><br></div><div>塔皮~</div><div>250g有盐牛油</div><div>(如用無盐,要加点盐在粉類)</div><div>60g純糖粉</div><div>480g普通面粉</div><div>20g玉米粉</div><div>1粒全蛋</div><div><br></div><div>蛋黃液~搽面用</div><div>1粒蛋黃加1大匙牛奶,拌勻,过濾</div><div><br></div><div>做法~</div><div>1~把牛油和糖粉用低速稍打几下至有些紋路(不用打發)加入蛋液,徹底搅拌均勻,最後把粉類篩入,</div><div>用刮刀用底往上輕輕的混合成一个軟面糰.</div><div><br></div><div>2~分成兩个,用保鮮紙包好,进冰箱冷藏30分鐘.</div><div><br></div><div>3~手腳慢或天氣熱的就先取出一个做完才做下一个,將面糰放在一張不粘的墊皮上,上放一張保鮮纸,然後拿支桿面棍桿成5至6m的厚度.</div><div><br></div><div>4~用黃梨塔模具壓入,扣出,放在一个事先已舖了不粘纸的烤盤上.</div><div><br></div><div>5~把黃梨餡放在空隙中,用手指輕按一下使它粘得更服.</div><div><br></div><div>6~然後把剩余的面糰切成細條做表面裝飾.</div><div>(我用杏仁片)</div><div><br></div><div>7~送进经已預熱至165度之烤箱,先烤个10分鐘,取出,放涼一下,才搽上層蛋黃液,再继續烤多10分鐘至熟.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-73106996595485526052024-02-17T02:16:00.001-08:002024-02-17T04:40:17.941-08:00豆漿仙草龍眼豆漿仙草龍眼~<div>最近天氣太熱了,</div><div>本想做豆腐花也改成现在這冰冰涼涼的豆漿水~</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>材料A~</div><div>150g至黄豆</div><div>(浸泡至少8小時)</div><div>1500ml水</div><div><br></div><div>材料B~</div><div>糖水,罐頭龍眼,仙草/切條</div><div><br></div><div>做法~</div><div>1~先把浸泡好的黄豆沥乾,</div><div>再加入水用blender 分次的打完 </div><div><br></div><div>2~取出,倒入过滤袋,</div><div>用手擠出豆汁.</div><div><br></div><div>3~開火,用中火邊煮邊搅拌的把豆汁烧開煮至表面冒泡,再用最小火煮多几分鐘確保已煮透.</div><div>(没煮透的豆製品不耐放 )</div><div><br></div><div>4~豆浆煮完后,熄火.待涼.</div><div><br></div><div>5~把豆漿裝入杯子中,放入事先已切條的仙草,龍眼和糖水即可享用.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-11383762882842494782023-12-31T06:21:00.000-08:002023-12-31T06:28:10.919-08:00班蘭沙谷木薯糕 Qq軟軟,好吃<div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-15853830586794865682023-12-15T23:42:00.000-08:002023-12-16T00:20:45.886-08:00麥片牛油曲奇麥片牛油曲奇<div>Nestum Butter Cookies</div><div>沒吃过Nestum 麥片,</div><div>也好奇它的味道,所以這次回馬順便抱了一包回來,單泡牛奶都已夠香夠好吃,那加了Butter和葡萄乾做cookies更不得了~</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>可做42粒,每粒12g<br></div><div>这个食譜不甜</div><div>材料A~</div><div>100g無盐牛油</div><div>70g糖粉</div><div>1粒蛋,室温</div><div>1/2小匙香草精</div><div><br></div><div>材料B~</div><div>125g普通面粉</div><div>25玉米粉</div><div>1小匙發粉</div><div><br></div><div>材料C~</div><div>70gNestum 麥片</div><div>60g葡萄乾,切粒</div><div><br></div><div>材料D~沾料</div><div>30g+/-Nestum麥片,弄碎</div><div><br></div><div>做法~</div><div>1~先把牛油放在室溫至有些軟身.</div><div><br></div><div>2~低速搅打一下,再把糖粉加入,轉中速繼續搅打至乳白色.</div><div><br></div><div>3~下蛋和香草精,混合均勻.</div><div><br></div><div>4~再來把全部(B)的粉類分次数慢慢的混入,混合均勻.</div><div><br></div><div>5~最後才把(C)的麥片先倒入,混均後下葡萄乾拌一下即可.</div><div><br></div><div>6~用支湯匙勺出8至12g的</div><div>面糰(我做12g),用手心先把它按實,再搓成圓球,按扁,</div><div>然後放在沾料上整粒滾一下.</div><div><br></div><div>7~放在事先经已舖上烘焙紙的烤盤上,送入事先已預熱至175之烤箱烤約15分鐘至熟.</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-24888770678189581492023-12-15T21:49:00.001-08:002023-12-15T21:49:50.628-08:00蜜汁肉乾<div>蜜汁肉乾~</div><div>自己做成本低,</div><div>新年做多了还可以派人送礼去~</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>*做好的成品326g,可切成正四方八塊<br></div><div>材料A</div><div>500g的半肥瘦猪肉碎</div><div><br></div><div>材料B~調味料</div><div>2大匙蚝油</div><div>1 1/2大匙醬油或魚露 </div><div>90g白糖或褐糖/raw sugar </div><div>30g蜜糖</div><div>1大匙玫瑰露酒/花雕/紹興皆可(玫瑰露是上選)</div><div>少許盐</div><div>少許胡椒粉</div><div>1大匙红粬粉/可以不加,上色而已</div><div>少許油因為我買的肉不夠肥</div><div><br></div><div>搽面用~</div><div>蜜糖加点熱水</div><div><br></div><div>做法~</div><div>1~先把所有调味料放入一容器里混合均匀,(趁这時候也可試試味道)再倒入肉碎里用支大湯匙往同一个方向搅打至起胶.</div><div><br></div><div> 2~包上保鮮紙, 进冰箱腌制至少4小時以上或隔夜.</div><div><br></div><div>3~取出腌好的肉碎,先放在室溫回溫一下至有些軟身,(这样會比較好操作)再來取適量的肉碎铺放在事先已舖了錫箔紙的平面烤盤上,拿支長点的桿面棍,(最好超过30cm)包張保鮮紙,左右邊沿套个3mm 的rubber band 做厚度,再抹点油防沾,來回的桿壓成約3mm均勻厚度, 間中再以軟刮刀修邊,桿至長48X寬26cm的薄片.</div><div>(这个呎吋剛好可剪成八片 ,厚度也ok)</div><div><br></div><div>4~放进事先经已预热至130度以旋風function烤个20分鐘至成形.</div><div>(如烤出來烤盤底部有水份就要倒掉,,肉乾也要拿出来放在 网架上以助乾身.</div><div>(如不夠乾等下二烤時間會拉長導至焦了还不夠乾爽)</div><div><br></div><div>5~最後把肉片剪成片后,掃上蜜糖水放在网架上,最下方放个大点的烤盤,舖張紙以防等下烤時滴下的肉汁難以清理,以上火加旋風190先烤5分钟,取出,翻面,趁熱掃層蜜糖水,再次送进烤箱繼續烤多几分钟至你喜欢的顏色.</div><div>*掃蜜糖除了風味,上色,也能讓肉乾更濕潤就算烤过头也不會这么乾柴*</div><div><br></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-39656715703208354052023-12-10T05:14:00.000-08:002023-12-12T20:49:55.433-08:00O型草莓蛋糕卷~O~ 型草莓蛋糕卷<div>草莓当令,<div>怎會少了我最愛的蛋糕卷呢?</div><div><br><div class="separator" style="clear: both; text-align: center;">
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</a><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLQaYr7grHetCe8aVZSuotJLmd_GiVaHtmhmN6OJDypBQXUVjzurYc-gTfrhQf0uMW_1zdp40EsFotHs0zvrxmrVzs4Ir5oHLcqMTUkd8IUmwdAMz7c_Jz8VBsUvp-LEhYbxAV3Rh4OYr0oWac-J0Hbru2G_AiM1uAHTPBX7NIgaxeRxzBdfq11hZay_5R" width="400"></div></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">材料~</div><div class="separator" style="clear: both; text-align: center;">先把cream打好</div><div class="separator" style="clear: both; text-align: center;">120 至160g whipping cream 動物性鮮奶油加入</div><div class="separator" style="clear: both; text-align: center;">12至16g幼糖</div><div class="separator" style="clear: both; text-align: center;">用中性速度打至硬 性挺立,完成,蓋好,进冰箱備用</div><div class="separator" style="clear: both; text-align: center;">草莓約10粒,洗淨,去頭和尾,</div><div class="separator" style="clear: both; text-align: center;">用廚房纸抹乾</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">蛋糕卷</div><div class="separator" style="clear: both; text-align: center;">30g菜油</div><div class="separator" style="clear: both; text-align: center;">30g鲜奶</div><div class="separator" style="clear: both; text-align: center;">1/2大匙蜂蜜(如太濃,就坐温水讓它稀一点)</div><div class="separator" style="clear: both; text-align: center;">40g低粉</div><div class="separator" style="clear: both; text-align: center;">5g粟粉(corn flour)</div><div class="separator" style="clear: both; text-align: center;">3粒蛋黃</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">準備工夫*</div><div class="separator" style="clear: both; text-align: center;">20X20cm正方盤舖上烘焙紙</div><div class="separator" style="clear: both; text-align: center;">先预熱烤箱170度</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">做法~</div><div class="separator" style="clear: both; text-align: center;">蛋黄糊</div><div class="separator" style="clear: both; text-align: center;">1~先把菜油,鮮奶,蜂蜜加入盆內拌勻,再篩入低粉和粟粉,用z手法攪至无顆粒,最後分次的把蛋黄加入拌至滑顺 .上蓋 </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">蛋白霜~</div><div class="separator" style="clear: both; text-align: center;">3粒冷蛋白</div><div class="separator" style="clear: both; text-align: center;">30g幼糖</div><div class="separator" style="clear: both; text-align: center;"> **盐,醋或檸檬汁選一样 **</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">做法~</div><div class="separator" style="clear: both; text-align: center;">1~ 蛋白加入**用高速先打至有泡沫,才開始下1/3的幼糖.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">2~轉中速继续打,途中分次的把糖加入打至濕性發泡即可.</div><div class="separator" style="clear: both; text-align: center;">最後轉最低速搅轉几圈消掉大氣泡.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">3~再來先取1/3蛋黄糊拌入蛋白霜混合均勻 .</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">4~最後将剩餘的蛋白霜以切拌的方式混合均勻 .</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">5~將面糊倒入烤盤用括刀抹平.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">6~进爐前在桌上震几下敲出大氣泡 </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">7~送入经已預熱至170度的烤箱烤約18分鐘.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">8~最後如想要把表面烤得厚實和不掉皮的正面卷,就関下火,單用上火烘多兩分鐘以確把水份烘乾.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">9~出爐後移到网架上將四周烘焙纸撕開放凉.(稍涼就可以卷)</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">组合~</div><div class="separator" style="clear: both; text-align: center;">1~先把蛋糕翻过来,底部向上,把紙撕開.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">2~在蛋糕上下兩端要收口的邊沿用刀修切一下然後再蛋糕的中間擠上几條鮮奶油,中間留个空位,排上草莓再把鮮奶擠上包裹著.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">3~最後双手把蛋糕的上下邊沿推往中間把奶油封住即可.</div><div class="separator" style="clear: both; text-align: center;">(不要放太多奶油先,最後要封口時看到有空間才來補填)</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">4~进冰箱放置2至3小時定型.</div></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-44667693273661322682023-12-09T06:52:00.001-08:002023-12-09T13:58:59.439-08:00Apom Balik<div><br></div><div>曼煎粿/Apom Balik</div><div>好好吃的Apom Balik,</div><div>邊皮脆脆,里面軟軟的~</div><div><div class="separator" style="clear: both; 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</div><br></div><div>材料A~</div><div>40g溫水</div><div>1小匙即溶酵母</div><div>溫水,酵母放在一起至上面有一層浮沫</div><div><br></div><div>材料B~</div><div>280g普通麵粉 </div><div>50g粘米粉</div><div>70g幼糖</div><div>3粒雞蛋 ,先打散<br></div><div>1/2小匙蘇打粉 </div><div>1/4小匙發粉/加了會更鬆</div><div>1/8小匙盐</div><div>380g水 </div><div><br></div><div>餡料~ 烤好的花生 ,攪碎 </div><div>幼糖 ,牛油,cream corn</div><div><br></div><div>做法~</div><div>1~先把全部B的材料放入一容器,用支打蛋抽混合均勻.</div><div><br></div><div>2~再把经已靜置至有浮沫的酵母液混入,輕拌混合成一滑順之面糊.</div><div><br></div><div>3~上蓋,休面至少30分鐘至表面有層小浮沫即可史用.</div><div><br></div><div>4~把平底不粘鍋燒熱,不用下油,直接勺入面糊,把锅蓋蓋上加速快熟,以中火先煎至表面出現許多的小洞口,指尖模上去有些開始乾身或7分熟,先撒上糖, 然後再陸續的也把花生,cream corn,牛油也均勻的撒上.</div><div><br></div><div>5~最後再拿支satay stick或竹簽把鍋先饒一圈, 再順手折对半即可取出离鍋.</div><div><br><div class="separator" style="clear: both; text-align: center;"><br></div><br></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-11200695824638788052023-12-08T13:04:00.001-08:002023-12-09T00:45:43.266-08:00燒包<div>燒包~</div><div>有了豬油,就想到这个~</div><div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
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</div>.</div><div>餡材料~</div><div>可做7粒</div><div>140g梅肉,切粒</div><div>40g大葱,切粒</div><div>30g紅蘿卜,切粒</div><div>3大匙菜油</div><div>2大匙烤过的黑白芝麻</div><div>調味~</div><div><br></div><div>麻油/盐/糖/蠔油/甜面醬</div><div><br></div><div>勾茨~</div><div>1/2大匙茨粉/木薯粉</div><div>3/4面粉加入4大匙清水</div><div><br></div><div>搽面用~</div><div>1粒蛋黃,1/2小匙牛奶,拌勻</div><div>过濾,再加入少許盐和一点的蜂蜜混合均勻.</div><div><br></div><div>做法~</div><div>1~熱锅,下3大匙油,先把大葱爆一下,再把梅肉加入炒至香.</div><div><br></div><div>2~接著下紅蘿卜和調味,</div><div>拌炒均勻.</div><div><br></div><div>3~最後邊炒邊下勾茨,濃稠度自己慢慢的調整.</div><div><br></div><div>4~盛起,加入黑白芝麻,待涼,进冰箱冷藏至少4小時才可使用.</div><div><br></div><div>水皮~7份</div><div>100g普通面粉</div><div>1大匙糖粉</div><div>25g菜油</div><div>45g+/-水</div><div>(先用30g)</div><div><br></div><div>油皮~7份</div><div>50g低粉</div><div>20g+/-豬油</div><div>(也可用牛油/ghee )</div><div><br></div><div>做法~水皮</div><div>先把粉筛入盆中,下菜油,糖粉,混合均匀後,分次数慢慢的用刮刀邊拌邊下水至成一个非常軟的面糰,上蓋,进冰箱休面半小時.</div><div><br></div><div>油皮~</div><div>粉,豬油拌勻成軟糰,也一样休面</div><div><br></div><div>做法~</div><div>1~把水皮面糰和油皮面糰各别分成7份,再以一份水皮包入一份油皮,重复做完.</div><div><br></div><div>2~拿第一粒開始,先桿成橢圓形,然後卷起像瑞士卷那样,重夏全部做完.</div><div><br></div><div>3~再回頭将(2)再次杆扁,翻面卷起像瑞士卷,重复做完,盖好休面半小時.</div><div><br></div><div>4~取第一粒(3)的面糰,用手指往中間一壓,再把左右兩側往內收,全部做完,</div><div>休面10分鐘.</div><div><br></div><div>5~把面糰先按扁,杆圆,包入馅料,打摺收口向上.</div><div><br></div><div>6~排在烤盘上,放入事先已预热烤箱以185度上下火,有風扇的開著先烤先个15分钟,取出,趁熱搽上兩次事先已調好的蛋黃液.</div><div><br></div><div>7~再次送进烤箱,降溫至175烤多15分鐘至熟即可 .</div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.comtag:blogger.com,1999:blog-8014914086875617914.post-79367685720895396022023-12-07T01:30:00.000-08:002023-12-07T01:31:04.527-08:00Burnt Cheesecake 聖誕節做的,<div>小小的聖誕老人好可愛~<div class="separator" style="clear: both; text-align: center;">
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</div></div>Annie Yanhttp://www.blogger.com/profile/14400035100657883121noreply@blogger.com