tag:blogger.com,1999:blog-23466110831711005162024-03-13T08:44:46.624+08:00生活随笔生活上有太多太多值得记录的事......
这些,都需要文字来让自己沉淀。阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-2346611083171100516.post-70274475925070739702021-05-27T15:57:00.000+08:002021-05-27T15:57:13.904+08:00香蕉戚风蛋糕<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7R8wiROM3GBHShmWob11VAHhMLFnDf2e470ye1fkkE2SDH7GIOeO6Xbf1cDHweFvZW-U8FIMVdtpNdE4fa68G62JywOVyD38Aq8XZ7X_ta5C75YDtYUnrzKfyrNgt5AKzrfsVcGnWss/s1776/2021_0526_07193900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1776" data-original-width="1184" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7R8wiROM3GBHShmWob11VAHhMLFnDf2e470ye1fkkE2SDH7GIOeO6Xbf1cDHweFvZW-U8FIMVdtpNdE4fa68G62JywOVyD38Aq8XZ7X_ta5C75YDtYUnrzKfyrNgt5AKzrfsVcGnWss/s320/2021_0526_07193900.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">材料:</div><div class="separator" style="clear: both; text-align: center;">A 玉米油 50 克</div><div class="separator" style="clear: both; text-align: center;">牛奶50 克</div><div class="separator" style="clear: both; text-align: center;">幼糖10 克</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">B 香蕉泥 160 克</div><div class="separator" style="clear: both; text-align: center;">蛋黄 5个</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">C 低筋面粉 120 克</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">D 蛋白 5 个</div><div class="separator" style="clear: both; text-align: center;">幼糖 70 克</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. 将A料混合均匀,加入B料混合。</div><div class="separator" style="clear: both; text-align: center;">2.筛入C,轻拌均匀,即成蛋黄糊,备用。</div><div class="separator" style="clear: both; text-align: center;">3. 摄氏170 度预热烤箱,蛋白打至湿性发泡。</div><div class="separator" style="clear: both; text-align: center;">4.先取1/3与蛋黄糊混合,再倒入蛋白盆里轻拌。</div><div class="separator" style="clear: both; text-align: center;">5.以摄氏140度烤40分钟,转至130度再烤20分钟。</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPtCELQA5pMnbJokFt0UlmCqpWW4NVGzmBgI4kwxY5u0IJeTyW1t-Zs4nLJT3PXXcgArDE4Sb31nuzyKzpR997FZH5NC3gs4d-ZUs3mio8LseBJwyf-dSorZqoKxyvHNXCsqYyAd7Dac/s1776/2021_0526_07195300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1776" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPtCELQA5pMnbJokFt0UlmCqpWW4NVGzmBgI4kwxY5u0IJeTyW1t-Zs4nLJT3PXXcgArDE4Sb31nuzyKzpR997FZH5NC3gs4d-ZUs3mio8LseBJwyf-dSorZqoKxyvHNXCsqYyAd7Dac/s320/2021_0526_07195300.jpg" width="320" /></a></div><br /> <p></p>阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-86676177388068407572020-06-06T12:01:00.000+08:002020-06-06T12:01:34.312+08:00咕嚕肉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTCBhmylQ2HkPk5pZFoWTX7i3Pgs9OhsS-lOOgnvWDGsVdy83j8z6DSNEOGUZErGgNq7MoyjSCuz4xeh4K9ebBhvmBhfF6st39pWO0IqAqTKfDY2kKn6HaQSt_XHR9Q67bLNvj8ZVQ-c/s1600/2020_0513_07031400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTCBhmylQ2HkPk5pZFoWTX7i3Pgs9OhsS-lOOgnvWDGsVdy83j8z6DSNEOGUZErGgNq7MoyjSCuz4xeh4K9ebBhvmBhfF6st39pWO0IqAqTKfDY2kKn6HaQSt_XHR9Q67bLNvj8ZVQ-c/s320/2020_0513_07031400.jpg" width="320" /></a></div>
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<span style="font-size: 1.00em;">咕嚕肉</span></div>
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<span style="font-size: 1.00em;">(食譜取自鄭慧芬)</span></div>
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材料:<br />
猪里脊肉 300 克 切小塊<br />
(豬肉切小塊之前,要用刀背敲打每一塊肉的部位)</div>
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醃製豬肉做法:用少許鹽、麻油、胡椒粉、雞蛋液半顆、木薯粉,醃製豬肉,放置兩小時備用。</div>
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炸豬肉做法:<br />
1. 燒熱油,把豬肉再沾一點木薯粉,沾到肉是乾身後,下油鍋炸至金黃色,香脆,備用。</div>
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2. 再次燒熱油,把剛剛的豬肉再次放入油鍋內,二次回炸,一下子就烤上來。這個做法是要給豬肉更加酥脆。放一旁備用,這個時候準備煮醬汁。</div>
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醬汁材料:<br />
(A) <br />
酸梅醬 2 湯匙<br />
番茄醬 5 湯匙<br />
糖 1 湯匙 半<br />
鹽 少許<br />
白醋 少許<br />
清水 1 湯匙</div>
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(B)<br />
黃梨 切塊<br />
黃瓜 切塊<br />
番茄 切塊<br />
洋蔥 切塊</div>
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做法:</div>
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1. 放少許油在鍋子裡,把材料 (B) 稍微拌炒至半熟。<br />
2. 然後放入所有材料 (A) 拌炒均勻。<br />
3. 加入豬肉,快速拌炒至均勻即可。</div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-13636832900469020632020-05-24T20:18:00.003+08:002020-05-24T20:18:38.789+08:00古早味牛油蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jea2060UM3yNAaxJoE-DfYvxQldFwVm4Z0g1c6e4Iv96F8OWk8ZqVtedxX0lQ6KEBe7M4MqcaQws1zFYerwsHrQ3oii34OLAVtVncZlqWIm9bke4CiOHjErDXgXcd4866CxHKwKZ0Kw/s1600/2020_0507_05530200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jea2060UM3yNAaxJoE-DfYvxQldFwVm4Z0g1c6e4Iv96F8OWk8ZqVtedxX0lQ6KEBe7M4MqcaQws1zFYerwsHrQ3oii34OLAVtVncZlqWIm9bke4CiOHjErDXgXcd4866CxHKwKZ0Kw/s320/2020_0507_05530200.jpg" width="320" /></a></div>
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食譜取自鄭慧芬:</div>
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(有更改)</div>
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材料:<br />
250克 牛油<br />80克 马芝林(也就是我們吃的 planta)<br />
150克 细砂糖<br />
1/4小匙 盐<br />
5粒 鸡蛋(A級)<br />
250克 普通面粉<br />
1小匙 发粉<br />
3湯匙 牛奶 </div>
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做法:<br />
1. 牛油,馬琪琳,细砂糖及盐打发至松白。</div>
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2. 加入1粒鸡蛋,用打蛋器搅拌至蛋与牛油完全吸收后,才加入第二粒鸡蛋,搅拌均匀,至到把鸡蛋加完为止,最後放入牛奶也是攪拌均勻以此類推。</div>
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3. 加入香草精,拌入筛过的面粉及发粉,搅拌均匀。</div>
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4. 把面糊放入蛋糕模型里,放大概80% 滿即可,盛入烤箱。</div>
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5. 用160度烤50分钟,用竹簽插入蛋糕,沒有黏面糊在竹籤上代表蛋糕烤好咯!</div>
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溫馨提醒:<br />
這個蛋糕熱吃跟冷吃都好吃的,成功的成品一定是濕潤的。放第二天回油更好。</div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-64587983290891384072020-05-10T13:55:00.001+08:002020-05-10T13:55:24.478+08:00藍莓果醬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2ANf_fORhPbfcUhAdIKZxTuCfRq2qrHhjpXQML3Wwhol-Me92Vr5VSU7S-3xCo6HxsXkR2ntlkdoL7jA244yy-ma6S9w-EYifYE-ZfndXJCCvPaB-Oc5rhxI3bVkPm-WlJAtgDCO97o/s1600/IMG_20200510_104939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1398" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2ANf_fORhPbfcUhAdIKZxTuCfRq2qrHhjpXQML3Wwhol-Me92Vr5VSU7S-3xCo6HxsXkR2ntlkdoL7jA244yy-ma6S9w-EYifYE-ZfndXJCCvPaB-Oc5rhxI3bVkPm-WlJAtgDCO97o/s320/IMG_20200510_104939.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVUYFkH6hiRvN3ZEiigFsS-4A17HgxTQOLhyphenhyphenUDbM6nfAk-hh-OYKTTZt5PLuLKKJNVdemnHF2KojG7vT_j9XuTiziAHscjLjfy-QuPW5xLhLr0Y_LxYcCnOr0sA91qLhvCQ8FmCBxW0/s1600/2020_0509_23030800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVUYFkH6hiRvN3ZEiigFsS-4A17HgxTQOLhyphenhyphenUDbM6nfAk-hh-OYKTTZt5PLuLKKJNVdemnHF2KojG7vT_j9XuTiziAHscjLjfy-QuPW5xLhLr0Y_LxYcCnOr0sA91qLhvCQ8FmCBxW0/s320/2020_0509_23030800.jpg" width="320" /></a></div>
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材料:</div>
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新鮮藍莓270克</div>
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幼糖120克</div>
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檸檬汁半顆</div>
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鹽少許</div>
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做法:</div>
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全部材料放入玻璃鍋煮至20分鐘。</div>
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可用一個裝有清水的碟子測試,只要滴落的果醬沒有散開,即表示已經完成。</div>
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可做兩小罐</div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-38393486131943625542020-05-02T13:54:00.000+08:002020-05-02T13:54:12.294+08:00香橙戚風蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PPFL7h7lL4pRfrs-wK2AQO3iZbcXKA1DWTAjGI2c_vGjQIPDhnUAN56H9m55GYFMBy5a7Mj45phWXoRmtjeMRcGO-lUOO0WQa_rRE1iMJQgMvaJ7SejT8QTcCXOAE9mzQ76o7RlcxKA/s1600/2020_0502_02004500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PPFL7h7lL4pRfrs-wK2AQO3iZbcXKA1DWTAjGI2c_vGjQIPDhnUAN56H9m55GYFMBy5a7Mj45phWXoRmtjeMRcGO-lUOO0WQa_rRE1iMJQgMvaJ7SejT8QTcCXOAE9mzQ76o7RlcxKA/s320/2020_0502_02004500.jpg" width="320" /></a></div>
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材料:</div>
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材料: A 7 粒 蛋黄 75g 牛奶(我用70g清水代替) 55g 粟米油 1/4tsp 盐 85g 特幼粉 (cake flour 也可以)(过筛) 15g 可可粉 (过筛) B 7粒 蛋白 80g 幼糖(不会甜,无需减少份量) 1/2茶匙 塔塔粉 中间夹馅 / 奶油馅:(大概只用了一半) 牛油 100g 糖粉 40g 云尼拉半茶匙 装饰:巧克力米适量 做法: 1. 蛋黄加入牛奶拌匀 2.加入粟米油拌匀 3.再加入盐拌匀 4.筛入粉类拌均后盖着,备用 5.蛋白打至湿性发泡 6.与蛋黄糊混合,轻轻翻拌均匀 7.倒入铺了油纸的12 x 10 寸方形模 ,抹平 8.轻敲后放入预热烤箱中层,摄氏160度烤35分钟 ~~ 温度与时间需根据自己的烤箱做调整哦 Today Deal $50 Off : https://goo.gl/efW8Ef A 7 粒 蛋黄 75g 牛奶(我用70g清水代替) 55g 粟米油 1/4tsp 盐 85g 特幼粉 (cake flour 也可以)(过筛) 15g 可可粉 (过筛) B 7粒 蛋白 80g 幼糖(不会甜,无需减少份量) 1/2茶匙 塔塔粉 中间夹馅 / 奶油馅:(大概只用了一半) 牛油 100g 糖粉 40g 云尼拉半茶匙 装饰:巧克力米适量 做法: 1. 蛋黄加入牛奶拌匀 2.加入粟米油拌匀 3.再加入盐拌匀 4.筛入粉类拌均后盖着,备用 5.蛋白打至湿性发泡 6.与蛋黄糊混合,轻轻翻拌均匀 7.倒入铺了油纸的12 x 10 寸方形模 ,抹平 8.轻敲后放入预热烤箱中层,摄氏160度烤35分钟 ~~ 温度与时间需根据自己的烤箱做调整哦 Today Deal $50 Off : https://goo.gl/efW8Ef A 5 粒 蛋黄 60g 牛奶 60g 粟米油 1/4tsp 盐 80g 特幼粉 (cake flour 也可以)(过筛) 20g 可可粉 /绿茶粉(过筛) B 5粒 蛋白 80g 幼糖(不会甜,无需减少份量) 2大匙 粟米粉 做法: 1. 蛋黄加入牛奶拌匀 2.加入粟米油拌匀 3.再加入盐拌匀 4.筛入粉类拌均后盖着,备用 5.蛋白打至湿性发泡 6.与蛋黄糊混合,轻轻翻拌均匀 7.倒入21cm中空模 ,抹平 8.轻敲后放入预热烤箱中层,摄氏150度烤48分钟<br /><br />Today Deal $50 Off : <a href="https://goo.gl/efW8Ef" style="color: #4d469c; text-decoration-line: none;">https://goo.gl/efW8Ef</a></div>
<br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">A</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> 5 </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">粒</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">蛋黄</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> (約90克)</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">70g </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">柳橙汁</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">60g </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">粟米油</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">1/4tsp </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">盐</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">100g </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">特幼粉</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">(</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">cake flour </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">也可以)(过筛)</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 18.4px;"></span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 18.4px;"></span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 18.4px;"></span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 18.4px;"></span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"></span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">B 5</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">粒</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">蛋白</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> (約190克)</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">80g </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">幼糖</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">做法:</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">1. </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">蛋黄攪散後加入粟米油拌匀</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">2.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">加入柳橙汁拌匀</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">3.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">再加入盐及10克幼糖拌匀</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> (取份內幼糖)</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">4.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">筛入粉类拌均后盖着,备用</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">5.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">蛋白打至湿性发泡</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">6.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">与蛋黄糊混合,轻轻翻拌均匀</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">7.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">倒入</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">21cm</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">中空模</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">,抹平</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;"> </span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">8.</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">轻敲后放入预热烤箱中层,摄氏</span><span style="background-color: white; color: #444444; font-family: "Times New Roman", serif; font-size: 12pt; line-height: 27.2444px;">140</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">度烤</span><span lang="ZH-CN" style="background-color: white; color: #444444; font-size: 12pt; line-height: 27.2444px;"><span style="font-family: Times New Roman, serif;">60</span></span><span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">分钟。</span><br />
<span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">9.出爐,輕敲兩下後倒扣。</span><br />
<span lang="ZH-CN" style="background-color: white; color: #444444; font-family: 宋体; font-size: 12pt; line-height: 27.2444px;">10.放涼才脫模。</span>阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-22630815670228256052020-04-30T16:42:00.000+08:002020-04-30T16:42:37.246+08:00德式乳酪布丁塔<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5pxfB6Oz2Bi4IndDJgu1Q47VVPkR1vHLwU3EmUdPDy3TOC5JL4Eq9kftuXk6iQFi4imEVO-KjUsxE2WFQt2tmWXXkrOoYk6Xt1y2FNUnjE7qyrafTfBlTSu0fUipOazcYu-MIOHmDJY/s1600/IMG_20200427_175552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="1184" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5pxfB6Oz2Bi4IndDJgu1Q47VVPkR1vHLwU3EmUdPDy3TOC5JL4Eq9kftuXk6iQFi4imEVO-KjUsxE2WFQt2tmWXXkrOoYk6Xt1y2FNUnjE7qyrafTfBlTSu0fUipOazcYu-MIOHmDJY/s320/IMG_20200427_175552.jpg" width="261" /></a></div>
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px; font-weight: bold;">德式</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px; font-weight: bold;">乳酪布丁塔</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px; font-weight: bold;">食譜取自<a href="https://caroleasylife.blogspot.com/2011/08/blog-post_29.html?m=1">CAROL自在生活</a></span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px; font-weight: bold;">(有修改)</span></span>
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">直徑7cm,高度3cm布丁模約做12個</span><br />
<span style="background-color: white;"><br style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.84px;" /></span>
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">一.餅乾塔皮</span><br />
<span style="background-color: white;"><br style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.84px;" /></span>
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">材料:</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">低筋麵粉250g,</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">細砂糖(或糖粉)75g,</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">無鹽奶油125g,</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">帕梅善起士粉(Parmesan Cheese)2.5大匙,</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">蛋黃5個(或全蛋液75g),</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">鹽3/4茶匙</span><br />
<span style="background-color: white;"><br style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.84px;" /></span>
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">*使用全蛋黃口感更酥</span><br />
<span style="background-color: white;"><br style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.84px;" /></span>
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">步驟:</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">1.所有材料秤量好</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">2.無鹽奶油放置室溫回軟切小塊</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"> (奶油不要回溫到太軟的狀態,只要手指壓按有痕跡的程度就好)</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">3.低筋麵粉使用濾網過篩</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;">4.烤模塗抹一層固體奶油(份量外),然後均勻灑上一層薄薄的低粉</span><span style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.84px;">(份量外),多餘的低粉倒出,放冰箱備用</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">5.無鹽奶油+細砂糖用打蛋器打至泛白呈現乳霜狀態</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">6.依序將鹽,蛋黃及帕梅善起士粉加入攪拌均勻</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">7.將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">(不要過度攪拌避免麵粉產生筋性影響口感)</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">8.混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">鐘冰硬</span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">9.將冰硬的外皮麵團取出,平均分成12份(每份約50g)</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">10.每一個小麵團在手心中滾圓</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">11.桌上可以鋪一張保鮮膜,將滾圓的小麵團擀壓成約0.3-0.4cm的圓形片狀</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">12.將麵皮放入塔模中</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">13.慢慢按壓將麵皮壓入至充滿整個塔模,用手指將麵皮壓均勻</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">14.超過塔模邊緣的麵皮用小刀切除</span></span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><br /></span></span></span>
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="color: #0000bf; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">二.乳酪蛋液部份</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">材料:</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">鮮奶80g,</span></span></span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">乳酪片4片(約84g),</span></span></span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">細砂糖50g,</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">動物性鮮奶油280g,</span></span></span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">蛋黃4個</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">步驟:</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">1.所有材料秤量好</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">2.乳酪片撕成小塊放入鮮奶中</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">3.倒入細砂糖加熱煮至乳酪片及細砂糖融化就關火</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">4.蛋黃用攪拌器打散,加入動物性鮮奶油混合均勻</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">5.將煮熱的牛奶液慢慢一點一點加入,一邊加入一邊攪拌均勻</span></span></span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15.84px;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">6.攪拌均勻的雞蛋牛奶液用濾網過濾</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">8.將蛋液裝入量杯中,平均將蛋液倒入塔模中約9分滿</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">9.放入已經預熱到攝氏180度的烤箱中以攝氏170度烘烤30-32分鐘至內餡凝固</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">表面出現金黃色即可</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">10.烤好取出稍微涼一些就小心倒出來脫模放涼</span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">11.布丁表面可以依照個人喜歡刷上一層果膠增加光澤</span></span></span></span></span>阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-62624105680268823582020-04-26T22:08:00.000+08:002020-04-26T22:08:21.999+08:00英式檸檬蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEuKpn_jsCVD6WoNBtqgEnoTMNv4zz4WKtinAeV7l82fuSOB3eiqVh9YEDKgaT5oXA-2SbeOortxfTXL2UToRr16P4lGvpJP60BMCLFcSdKEKNnBxiGu0KZzH-5nLMvHu59BOdcdy1gGI/s1600/IMG_20200421_154308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1156" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEuKpn_jsCVD6WoNBtqgEnoTMNv4zz4WKtinAeV7l82fuSOB3eiqVh9YEDKgaT5oXA-2SbeOortxfTXL2UToRr16P4lGvpJP60BMCLFcSdKEKNnBxiGu0KZzH-5nLMvHu59BOdcdy1gGI/s320/IMG_20200421_154308.jpg" width="255" /></a></div>
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="background-color: white; box-sizing: border-box; clear: none; font-family: sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 1px; line-height: 1.5em; margin: 0.8em 0px 0px !important; padding: 0px !important; word-spacing: 1px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">鬆軟濕潤的海綿蛋糕</span></span></h4>
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="background-color: white; box-sizing: border-box; clear: none; letter-spacing: 1px; line-height: 1.5em; margin: 0.8em 0px 0px; padding: 0px; word-spacing: 1px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
可作八吋 x 1</span></span></h4>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"></span></span><br />
<ul class="wprm-recipe-ingredients" style="-webkit-margin-after: 0px; -webkit-margin-before: 0px; -webkit-padding-start: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: sans-serif; font-size: 16px; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding: 0px !important;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: disc; margin-bottom: 0px !important; margin-left: 32px !important; margin-right: 0px !important; margin-top: 8px; padding: 0px !important; position: relative;">5 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">顆</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">全蛋 </span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: disc; margin-bottom: 0px !important; margin-left: 32px !important; margin-right: 0px !important; margin-top: 8px; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">120</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">砂糖 </span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: disc; margin-bottom: 0px !important; margin-left: 32px !important; margin-right: 0px !important; margin-top: 8px; padding: 0px !important; position: relative;">51 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">牛奶 </span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: disc; margin-bottom: 0px !important; margin-left: 32px !important; margin-right: 0px !important; margin-top: 8px; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">17</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">無鹽奶油 </span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-family: inherit; font-size: 1em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: disc; margin-bottom: 0px !important; margin-left: 32px !important; margin-right: 0px !important; margin-top: 8px; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">102</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; margin-bottom: 0px;">低筋麵粉 </span></li>
</span></span></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span></div>
<br />
<ul class="wprm-recipe-ingredients" style="background-color: white; box-sizing: border-box; color: #333333; margin: 0px; padding: 0px;">
</ul>
<div>
<div class="MsoNormal">
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">做法:</span></span></span></span></div>
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span></span></span><br />
<div class="MsoNormal">
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1. 以摄氏180度预热烤箱。</span></span></span></span></div>
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span></span></span><br />
<div class="MsoNormal">
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2.全蛋稍微打散,加入糖,以隔水方式加热,摸起来温温的就可移开,中速打发至提起打蛋器可以写8字不消失。耗时5-8分钟。转成低速继续打发1-2分钟,让气泡变小,这样蛋糕组织较细致。</span></span></span></span></div>
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span></span></span><br />
<div class="MsoNormal">
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">3.加入过筛低筋面粉,继续以低速搅拌至不见粉。</span></span></span></span></div>
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span></span></span><br />
<div class="MsoNormal">
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4.牛奶,奶油加热后取少部分面糊拌均匀,再倒入整体快速轻拌均匀。</span></span></span></span></div>
<span style="color: #333333; font-family: sans-serif;"><span style="font-size: 16px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">5.入模后,轻震两三下,移去出大气泡。</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">6.以摄氏170度烤30-35分钟。</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">7.倒扣放凉后,脱模。</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">
</span></span><div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">8.以面包锯齿刀分切成4片,备用。</span></span><br />
<br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">柠檬酱:</span></span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">A.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> 鸡蛋 3颗</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">幼糖 80 g</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">柠檬汁 90 g</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">柠檬皮屑 1粒</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">B.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">牛油 60 g</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">做法: </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1.把A料倒入小锅里拌均。隔水煮至稍微浓稠。(不停搅拌,避免焦底及蛋液变蛋花)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2.加入B继续搅拌至浓稠,离火。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">3.过滤,待冷备用。 </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>装饰:</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">动物性鲜奶油 350 g</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">幼糖 35 g</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1.将一片蛋糕体放底部,抹上适量打发的鲜奶油,再铺上柠檬酱。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2.重复至最后一片蛋糕体。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">3.冷藏至少4个小时,享用。 </span></span></div>
</span></span></div>
阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-71276221133578769172020-04-22T15:58:00.000+08:002020-04-22T15:58:50.474+08:00豬腳醋<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzYPN_Na10ReBf8FcRSqwbQ4I6oNZwx-LwTuYRqZMSd8a154FBHuL6uDpTOBGUMozXsY6hKJpWachjorZyHR22Wj_5TvUsVmpwJ6SGZFrXdxIzlHCLrOi4V_N-dCbvmq4Jo5Gt__BQ_4/s1600/2020_0416_00215000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzYPN_Na10ReBf8FcRSqwbQ4I6oNZwx-LwTuYRqZMSd8a154FBHuL6uDpTOBGUMozXsY6hKJpWachjorZyHR22Wj_5TvUsVmpwJ6SGZFrXdxIzlHCLrOi4V_N-dCbvmq4Jo5Gt__BQ_4/s320/2020_0416_00215000.jpg" width="320" /></a></div>
材料:<br />
一支豬手<br />
200克黑醋<br />
500克添丁甜醋<br />
1000克清水<br />
老薑一大塊<br />
蒜頭一顆<br />
冰糖片一條。<br />
<br />
做法<br />
1.把老薑洗淨拍扁,用清水煮10分鐘去辣。<br />
2.鍋裡加適量麻油把老薑煎出香味。<br />
3.倒入黑醋,甜醋等全部材料煲10分鐘。<br />
4.加入飛水過的豬手煲一個小時。<br />
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-43634310550869557932020-04-05T17:09:00.000+08:002020-04-05T17:09:13.613+08:00歐式麵包<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7J8Y7Az3v5x3BDMyGpGw_e-YdPzgLqT4kbeN7JKuXXuJteLPyRADhukBmNhS8aOkqQedrStVmaWLu2tgJ8Yd7-J5Djn7wW2sTtY4ZxkvlICfCKkeD6TKlNCRGlrwMOWc-T0quTsBQ98Q/s1600/IMG_20200330_211259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="1415" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7J8Y7Az3v5x3BDMyGpGw_e-YdPzgLqT4kbeN7JKuXXuJteLPyRADhukBmNhS8aOkqQedrStVmaWLu2tgJ8Yd7-J5Djn7wW2sTtY4ZxkvlICfCKkeD6TKlNCRGlrwMOWc-T0quTsBQ98Q/s320/IMG_20200330_211259.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEy_NJHnXbilJ8CQAlJn5abzN9EbMYH3TMMuJNJGrj_h3My1AUJS9gfSELUxqRtw0ECUaGriIbFRdN2T08pq47m5xLNDkM6_C0xLKDzEKLM241XoZK26StOPF0dtmuQMZdWyY7L_BlXE/s1600/2020_0330_07473600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEy_NJHnXbilJ8CQAlJn5abzN9EbMYH3TMMuJNJGrj_h3My1AUJS9gfSELUxqRtw0ECUaGriIbFRdN2T08pq47m5xLNDkM6_C0xLKDzEKLM241XoZK26StOPF0dtmuQMZdWyY7L_BlXE/s320/2020_0330_07473600.jpg" width="213" /></a></div>
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<div dir="ltr">
<span style="font-size: 1.00em;">歐包</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">清水 250</span><br />
<span style="font-size: 1.00em;">高粉 300</span><br />
<span style="font-size: 1.00em;">酵母 5克</span><br />
<span style="font-size: 1.00em;">鹽巴 3克</span><br />
<span style="font-size: 1.00em;">糖 10克</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">7寸模</span><br />
<span style="font-size: 1.00em;"><br /></span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">把材料全部攪拌均勻,放進冰箱低溫發酵14小時。再</span><span style="font-size: 1.00em;">室溫發酵1小時(共15小時)即可取出,桌面撒上麵粉稍微整形。</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;"><br /></span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">200度 預熱 10分鐘</span><br />
<span style="font-size: 1.00em;">170度 上下火 60分鐘</span><br />
<span style="font-size: 1.00em;">170度 下火 10分鐘</span></div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-38577495920463411942020-04-05T17:02:00.000+08:002020-04-05T17:02:56.492+08:00泡芙PUFF<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwsM-JUUv43ds2pKKqG7zhfN6Slp81xUvLeP7Psg6h2KRTXHEVoOWvR6rRSP6IGzgo3ai4cQr2vChydeLaj2F2UwRyT4vPJEcSSHp7bg41_EPe1lF57MzmKHYlU-llezJUJHvhvy2-Uc/s1600/2020_0404_04450300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwsM-JUUv43ds2pKKqG7zhfN6Slp81xUvLeP7Psg6h2KRTXHEVoOWvR6rRSP6IGzgo3ai4cQr2vChydeLaj2F2UwRyT4vPJEcSSHp7bg41_EPe1lF57MzmKHYlU-llezJUJHvhvy2-Uc/s320/2020_0404_04450300.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
這次做把材料一次做了兩份。過足癮。</div>
<br />
<span style="background-color: white; color: #444444; font-family: null; font-size: medium;">制作过程:<br />1、水(160ml)、盐(1/8小匙) 、糖(1/4小匙)、黄油(70g)(或色拉油)一起放入锅里,用中火加热并稍稍搅拌,使油脂分布均匀。当煮至沸腾的时候,转小火,一次性倒入全部面粉(100g) 。<br />2、用木勺快速搅拌,使面粉和水完全混合在一起(制作的量少可以直接用四根筷子握在一起来搅拌)。一定快速的搅拌。<br />3、一直搅拌到面粉全部和水分融合在一起,不粘锅以后,再关火,可以把锅从炉子上取下来了。(此时面粉全部被烫熟了)<br />4、用筷子把面糊搅散,使面糊散热。等面糊冷却到不太烫手(温度约在60-65摄氏度)的时候,就可以加入鸡蛋了。先加入少量鸡蛋,完全搅拌到面糊把鸡蛋都吸收以后,再加下一次(3颗全蛋) 。<br />5、此时一定要注意,配方里的鸡蛋不一定需要全部加入,加入鸡蛋以后,面糊会变得越来越湿润细滑。<br />6、用筷子挑起面糊,面糊呈倒三角形状,尖角到底部的程度约4CM左右,并且不会滑落。这个程度就表示OK了。不用再继续加入鸡蛋。</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #444444; font-family: null; font-size: medium;"> </span><span style="background-color: white; color: #444444; font-family: null; font-size: medium;">7、最省事的泡芙整形方法,就是用小勺直接挖起泡芙面团放在烤盘上(烤盘里垫上锡纸)。每个面团之间保持一定距离,以免面团膨胀后碰到一起。<br />8、或者也可以用菊花形的花嘴把面糊挤在烤盘上。这样烤出的泡芙表面有花纹。<br />9、把烤盘送入预热好210度的烤箱。烤10-15分钟。当泡芙膨胀起来以后,把温度降低到180度,继续烤20-30分钟,直到表面黄褐色就可以出炉了。一定要烤到位,否则泡芙出炉后会塌陷。烤的中途切记不要打开烤箱門。</span><br />
<span style="background-color: white; color: #444444; font-family: null; font-size: medium;"><br /></span>
卡士達醬<br />
<span style="background-color: white; color: #444444; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: x-small;">用料 </span><br />
<table style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><tbody>
<tr itemprop="ingredients"><td class="name has-border"><span style="color: black;"><a href="http://www.xiachufang.com/category/2316/" style="color: #4d469c; text-decoration-line: none;">牛奶</a></span></td><td class="unit has-border">250克</td></tr>
<tr itemprop="ingredients"><td class="name has-border"><span style="color: black;"><a href="http://www.xiachufang.com/category/25/" style="color: #4d469c; text-decoration-line: none;">蛋黄</a></span></td><td class="unit has-border">3个</td></tr>
<tr itemprop="ingredients"><td class="name has-border"><span style="color: black;"><a href="http://www.xiachufang.com/category/2054/" style="color: #4d469c; text-decoration-line: none;">细砂糖</a></span></td><td class="unit has-border">60-75克</td></tr>
<tr itemprop="ingredients"><td class="name has-border"><span style="color: black;"><a href="http://www.xiachufang.com/category/1282/" style="color: #4d469c; text-decoration-line: none;">低筋面粉</a></span></td><td class="unit has-border">25克</td></tr>
</tbody></table>
<div class="steps" style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<ol itemprop="recipeInstructions">
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
蛋黄加砂糖</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
用手动打蛋器搅拌均匀</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
加入低筋面粉</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
继续搅拌均匀</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
牛奶用奶锅加热至些许冒泡沸腾后关火</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
将加热的牛奶一勺勺的加入4,加入一勺拌匀一勺,直至加入所有的牛奶</div>
</li>
<li class="container" style="margin: 0px 0px 0.25em; padding: 0px;"><div class="text">
将拌好的液体过筛入锅中,小火加热,不停搅拌至浓稠后离火,放凉后即可使用</div>
</li>
</ol>
</div>
阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-4403900827958019042019-11-17T14:21:00.000+08:002019-11-17T14:21:24.485+08:00希臘優格鬆餅<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOR6EaTndm5md9aQfasBx1tC0nIMnphd_H_a7Q6QrhHju56G9Lv3w-AlRpBWvD9j_0bT0-iQ8XFnnx6TJ37F5tTeR9zmJJGQj_KY0aSs-mglCEz80NF3BFWTZtj1MwgeDXeoQvldNM0w/s1600/IMG_20191117_140410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1019" data-original-width="1600" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOR6EaTndm5md9aQfasBx1tC0nIMnphd_H_a7Q6QrhHju56G9Lv3w-AlRpBWvD9j_0bT0-iQ8XFnnx6TJ37F5tTeR9zmJJGQj_KY0aSs-mglCEz80NF3BFWTZtj1MwgeDXeoQvldNM0w/s320/IMG_20191117_140410.jpg" width="320" /></a></div>
乾性材料<br />
中筋麵粉160克<br />
發粉3克<br />
幼糖55克<br />
<br />
濕性材料<br />
牛奶100克<br />
希臘優格140克<br />
融化牛油30克<br />
雞蛋一顆<br />
<br />
做法<br />
乾性材料混合均勻<br />
加入濕性材料,以刮刀翻拌均勻<br />
放入擠花袋,擠入烤模至滿模<br />
攝氏190度預熱烤箱後,以170度烤20分鐘。阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-63740283627396122132019-11-15T08:43:00.000+08:002019-11-15T08:43:33.841+08:00杏仁牛油蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c_M4DXgWAmPRhSTMvCR8HiGEhQpZRozJ8zwm6ESJHsj0Q5JUjAbYnm-BGeuO0_Dh_QvnDjQQKMU_M2lNSY9mrltDgQr1htR5DZQA1nTzoQVul6YLLO_LXJ1uFWN00-nMitSdk5XzaQ0/s1600/2019_1114_06073300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c_M4DXgWAmPRhSTMvCR8HiGEhQpZRozJ8zwm6ESJHsj0Q5JUjAbYnm-BGeuO0_Dh_QvnDjQQKMU_M2lNSY9mrltDgQr1htR5DZQA1nTzoQVul6YLLO_LXJ1uFWN00-nMitSdk5XzaQ0/s320/2019_1114_06073300.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTU4sdccxBF_aWbWOT_tbEdof1pFllEhlFWns7knkVTqSY9ggYa15KDzpcIUfCQx2X5NUnMSxdYz7O_2TbFb6e91XjdBIr77Sn0arAbxezUGQ2iuqjaKB-9KLmjhr0_WFrLINd2eP1uU/s1600/2019_1114_06104100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTU4sdccxBF_aWbWOT_tbEdof1pFllEhlFWns7knkVTqSY9ggYa15KDzpcIUfCQx2X5NUnMSxdYz7O_2TbFb6e91XjdBIr77Sn0arAbxezUGQ2iuqjaKB-9KLmjhr0_WFrLINd2eP1uU/s320/2019_1114_06104100.jpg" width="320" /></a></div>
<div dir="ltr">
<span style="font-size: 1.00em;">香氣四溢,超鬆軟!</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;"><br /></span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">材料:</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">牛油250克(Lurpak)</span><br />
<span style="font-size: 1.00em;">幼糖120克</span><br />
<span style="font-size: 1.00em;">B型雞蛋6顆</span><br />
<span style="font-size: 1.00em;">麵粉120克</span><br />
<span style="font-size: 1.00em;">發粉6克</span><br />
<span style="font-size: 1.00em;">奶粉20克</span><br />
<span style="font-size: 1.00em;">杏仁粉80克</span><br />
<span style="font-size: 1.00em;">玉米粉10克</span><br />
<span style="font-size: 1.00em;">清水60克</span><br />
<span style="font-size: 1.00em;">杏仁片適量</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;"><br /></span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">做法:</span><br />
<span style="font-size: 1.00em;">1.牛油和糖高速打約10分鐘或至松發</span><br />
<span style="font-size: 1.00em;">2.一顆蛋一顆蛋加入,每加一顆蛋都必須完全混合均勻再加另一顆</span><br />
<span style="font-size: 1.00em;">3.這時以攝氏190度先預熱烤箱10分鐘</span><br />
<span style="font-size: 1.00em;">4.分三次篩入麵粉和發粉,以刮刀充分翻拌均勻,</span><br />
<span style="font-size: 1.00em;">5.再分兩次加入清水,一樣充分拌勻</span><br />
<span style="font-size: 1.00em;">6.倒入已鋪紙的烤模,</span><br />
<span style="font-size: 1.00em;">7.撒上杏仁片後,輕敲兩下震出大氣泡</span><br />
<span style="font-size: 1.00em;">8.再以攝氏170度烤35分鐘,</span><br />
<span style="font-size: 1.00em;">9.最後10分鐘加蓋鋁箔紙,此舉可避免蛋糕表面烤得過於焦黑。</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div dir="ltr">
<span style="font-size: 1.00em;">備註:蛋糕不卡油的關鍵在於:</span><br />
<span style="font-size: 1.00em;">1.牛油和糖一定要攪打之松發。</span><br />
<span style="font-size: 1.00em;">2.篩入粉類時用刮刀手拌,且充分翻拌均勻。</span><br /></div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-88716497228184835382019-11-14T08:10:00.000+08:002019-11-14T08:13:42.583+08:00檸檬瑪德蓮<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOxyALC_AmXkuYkwvpFhrTRyDfpzcnWPDvMOZEOks2bsOwzCUKaUlX9wWKL0E_lTVLCZqQ1aVDhGTIiYMBKqMjnyHjobcbJ8_42MWHrD7hO8hYW8aZE7-t21F5LayMOsrpcv8x2C2BYk/s1600/2019_1113_05364200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOxyALC_AmXkuYkwvpFhrTRyDfpzcnWPDvMOZEOks2bsOwzCUKaUlX9wWKL0E_lTVLCZqQ1aVDhGTIiYMBKqMjnyHjobcbJ8_42MWHrD7hO8hYW8aZE7-t21F5LayMOsrpcv8x2C2BYk/s320/2019_1113_05364200.jpg" width="320" /></a></div>
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雞蛋2顆</div>
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幼糖100克(太甜了,80就好)</div>
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低粉100克+半小匙發粉</div>
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融化牛油100克</div>
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檸檬皮屑半小匙</div>
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檸檬汁一大匙</div>
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做法</div>
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雞蛋+幼糖用打蛋器攪拌至氣泡</div>
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篩入低粉和發粉攪拌至無顆粒</div>
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加入檸檬皮屑,檸檬汁和融化牛油攪拌均勻</div>
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倒入擠花袋放置冰箱一小時</div>
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擠入不沾烤模(12個)至9分滿</div>
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敲出氣泡</div>
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預熱烤箱攝氏190度10分鐘</div>
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降低至170度烤18分鐘(中途有轉烤盤)</div>
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備註:成品有點結實,軟,但不夠鬆。下次使用電動攪拌器打發蛋和糖再看。</div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-80091546816477300042019-11-07T23:07:00.000+08:002019-11-07T23:07:57.162+08:00芝士青蔥杏仁麵包<div class="separator" style="clear: both; text-align: center;">
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烘烤溫度紀錄</div>
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以攝氏200度預熱烤箱</div>
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170烤15分鐘(蓋錫紙)</div>
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拿掉錫紙再以170烤15分鐘或表面承金黃色</div>
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<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-12158989154186068962019-10-24T18:45:00.000+08:002019-10-24T18:45:33.338+08:00鮮蝦玉子燒<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAjEjEN0m6sXscOfHDXfvx2GUPajkGj85noQXPSU_aW1NamxacQv5gt25rzFsOGc7coVkIRnevDzJr1j9_E_WU6Z5uoyKUsROpoj7luccOxuy9z8prI33ltFx3_7Sf9z5l6LKaxY-Z2A/s1600/2019_1023_05471400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAjEjEN0m6sXscOfHDXfvx2GUPajkGj85noQXPSU_aW1NamxacQv5gt25rzFsOGc7coVkIRnevDzJr1j9_E_WU6Z5uoyKUsROpoj7luccOxuy9z8prI33ltFx3_7Sf9z5l6LKaxY-Z2A/s320/2019_1023_05471400.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9FRmknVp47BsjXD6lJ49Cg-lgu7mGJmGSI7DFkB99deYEVNB86KAQnzorj-Hq6xB6Y_ANLQRt9XX6IATMBnW-T6pUpVOvKGXtlhF_XpZS74bFGQFkN3cAzgOKmfshEPxXfiyyuxbnpw/s1600/2019_1023_05474000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9FRmknVp47BsjXD6lJ49Cg-lgu7mGJmGSI7DFkB99deYEVNB86KAQnzorj-Hq6xB6Y_ANLQRt9XX6IATMBnW-T6pUpVOvKGXtlhF_XpZS74bFGQFkN3cAzgOKmfshEPxXfiyyuxbnpw/s320/2019_1023_05474000.jpg" width="320" /></a></div>
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<span style="font-size: 1.00em;"><br /></span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">材料:</span></div>
<div dir="ltr">
<span style="font-size: 1.00em;">1.三個蛋打入碗中,稍微攪拌開</span><br />
<span style="font-size: 1.00em;">2.加入三隻剁碎的蝦,青蔥適量,1大匙幼糖,半小匙鹽或雞粉及2大匙牛奶,攪拌均勻備用</span><br />
<span style="font-size: 1.00em;">3.廚房紙巾折疊好,沾適量油,玉子燒的鍋子加熱後,均勻抹上一層油</span><br />
<span style="font-size: 1.00em;">4.倒入一半的蛋液,保持中小火,迅速把蛋液划散,不要使之起泡,然後從前往後用筷子折幾折後再推到前面。</span></div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-86116484428394057592019-10-24T14:00:00.000+08:002019-10-24T14:00:22.190+08:00砂拉越巴迪蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNShfILTlWweow6K8w6znSnhsV0eMf3ONDZsfnaEIW70y2qEiSnRjlHbMcu-tOtaimDRgBgxMjlZPIhR_5QRantKXWH9d3gEM67uhajKaMBVbCn80DObv9dWHgJDoov2cvmQ0iGV4vvfM/s1600/2019_1023_04340200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNShfILTlWweow6K8w6znSnhsV0eMf3ONDZsfnaEIW70y2qEiSnRjlHbMcu-tOtaimDRgBgxMjlZPIhR_5QRantKXWH9d3gEM67uhajKaMBVbCn80DObv9dWHgJDoov2cvmQ0iGV4vvfM/s320/2019_1023_04340200.jpg" width="320" /></a></div>
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">材料(一个六寸方形模子)</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">250-300 克玛莉饼或長條形餅乾</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">200克 MIL0</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">150克 炼奶</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">4粒 蛋</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">150 牛油</span><br />
<br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.84px;" />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">1. 稍微搅打鸡蛋,再加入MILO,炼奶,搅拌均匀。</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">2. 倒入锅里, 先用中火煮,同时搅拌,避免底部烧焦。当面糊开始变浓稠,转小火续煮2-3分钟或呈完全浓稠状态。熄火, 加入牛油搅拌均匀。</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 15.84px;">3. 将面糊(大概5大匙)铺在放上油纸的模子内,再排上饼干。另取面糊铺在饼干上面。重复步骤至面糊用完。</span>阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-83505167059085599762019-10-19T22:54:00.000+08:002019-10-19T22:54:08.981+08:00熔岩巧克力蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzPrmC67taVMY3ofr_gQakyB43Tkv6oiSz5dh3SsoeCOw70Bbd7Jvv4PghucKsfvSAvJD-Vy5wEgMsKIx5TI_HN06gjV-ypbArALlDnSH7KdMxJVkCU4fSevdzfHmUgZ4LQP1k2-ZEp0/s1600/2019_1017_06012600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzPrmC67taVMY3ofr_gQakyB43Tkv6oiSz5dh3SsoeCOw70Bbd7Jvv4PghucKsfvSAvJD-Vy5wEgMsKIx5TI_HN06gjV-ypbArALlDnSH7KdMxJVkCU4fSevdzfHmUgZ4LQP1k2-ZEp0/s400/2019_1017_06012600.jpg" width="400" /></a></div>
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牛油 120g<br />
糖 50g<br />
巧克力150g<br />
蛋 2粒<br />
面粉 80g<br />
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200度预热烤箱<br />
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前三样材料一起用微波加热一至二分钟<br />
或隔水煮溶。<br />
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加入蛋液,快速用手以打蛋器搅均。<br />
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这是会呈浓稠状。<br />
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筛入面粉,搅均。<br />
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倒入已抹油的5個陶瓷杯<br />
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放入烤箱中层,以200度烘烤5—8分钟或中間鼓起。阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-86771846171885977742019-10-19T22:49:00.000+08:002019-10-19T22:49:17.486+08:00班蘭戚風蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpWgmuT4YnjNzipE-BGmiHf_YLbEhE13-hNX3v99FGppaYSshgIdsRN28yjGYYZp1xmnu_-0t8iFwDE-Rjqko6JIugdycJ7p6lT4S-oXgIVSuZmB6ROWBLdGZGdv95lUs8URBLGIql2M/s1600/2019_1018_10562000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpWgmuT4YnjNzipE-BGmiHf_YLbEhE13-hNX3v99FGppaYSshgIdsRN28yjGYYZp1xmnu_-0t8iFwDE-Rjqko6JIugdycJ7p6lT4S-oXgIVSuZmB6ROWBLdGZGdv95lUs8URBLGIql2M/s320/2019_1018_10562000.jpg" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxckkcCMtuTlu-JZinDKQNGBtX0021sHizGtOfg1jn_fAILWtlDraEaun-kzDgLNVGlnJlBIRAJ6TkwF9VWkIhCQL1e3FVc6luHjfksR5-Qd6dMWxby9TMHT_13FacGxFGpdCldrMSMo/s1600/IMG_20191018_224207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1162" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxckkcCMtuTlu-JZinDKQNGBtX0021sHizGtOfg1jn_fAILWtlDraEaun-kzDgLNVGlnJlBIRAJ6TkwF9VWkIhCQL1e3FVc6luHjfksR5-Qd6dMWxby9TMHT_13FacGxFGpdCldrMSMo/s320/IMG_20191018_224207.jpg" width="232" /></a></div>
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這個配方,這個溫度,蛋糕完全沒收縮。</div>
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組織細緻,氣泡均勻,富彈性。</div>
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材料</div>
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6個蛋黃</div>
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15克幼糖</div>
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75克植物油</div>
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75克牛奶(換成班蘭汁)</div>
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100克低粉</div>
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6個蛋白</div>
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65克幼糖</div>
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一大匙粟粉</div>
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以攝氏190度預熱烤箱10分鐘</div>
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<span style="font-size: 1.00em;"> 170 度 20分鐘(蓋鋁箔紙)</span><br />
<span style="font-size: 1.00em;"> 160 度 20分鐘</span><br />
<span style="font-size: 1.00em;"> </span></div>
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<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-61182668145505265152019-09-19T22:15:00.001+08:002019-09-20T14:18:39.944+08:00藍莓奶酪馬芬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiiKB2oeegKcuHcDt8jCvsV1Zl-kTQQWpzytp2cNR1zMJ462grvDKu17wqrVI7A05SXjD2tQ2-cb4YezASNHDo28703QODgW-2RsYkeAKYlTX5t02bWFQqsnZ0IZeQX2Q7gnogf-rPwM/s1600/IMG_20190919_205248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiiKB2oeegKcuHcDt8jCvsV1Zl-kTQQWpzytp2cNR1zMJ462grvDKu17wqrVI7A05SXjD2tQ2-cb4YezASNHDo28703QODgW-2RsYkeAKYlTX5t02bWFQqsnZ0IZeQX2Q7gnogf-rPwM/s400/IMG_20190919_205248.jpg" width="400" /></a></div>
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這馬芬太好吃了!</div>
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外脆內軟!</div>
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Topping</div>
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70克面粉</div>
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100克幼糖</div>
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1/8tsp鹽</div>
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40克牛油</div>
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<br /></div>
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Muffin</div>
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2顆蛋</div>
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165幼糖</div>
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125克植物油</div>
<div class="separator" style="clear: both; text-align: center;">
1tsp發粉</div>
<div class="separator" style="clear: both; text-align: center;">
1/2tsp 鹽</div>
<div class="separator" style="clear: both; text-align: center;">
250克鮮奶油</div>
<div class="separator" style="clear: both; text-align: center;">
280克麵粉</div>
<div class="separator" style="clear: both; text-align: center;">
100—120克藍莓</div>
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<br /></div>
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Filling</div>
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120克奶油奶酪</div>
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2大匙幼糖</div>
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<br /></div>
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做法</div>
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1.先把topping材料用手抓均勻,呈米糠狀,備用。</div>
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2.現在做馬芬麵糊,先把雞蛋用電動攪拌器打散。</div>
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3.加入幼糖打至松發。再順序加入植物油,鹽,鮮奶油,每加一材料,都要攪拌均勻才加下一材料。</div>
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4.最後篩入面粉輕拌,再拌入藍莓。</div>
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5.用剛才的攪拌器攪拌filling。</div>
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6.準備14個紙杯,先填入一大匙麵糊,再加入一小匙奶酪糊,然後撒上topping。</div>
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7.以攝氏200度預熱烤箱後,降溫至180度烤25分鐘或至表面呈金黃色。</div>
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<br /></div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-40314079288734835522019-09-09T20:09:00.000+08:002019-09-09T20:09:37.237+08:00翡翠蓮蓉月餅<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslev-I-xmnvXs3isuHy4nF97Dy2RILdopGiyKooQTyFgn4EfQNqW-uGpu-3cZ8UY87IP1Su3LLtnConrxA2dV4W_Ri5xMU8lcwbKOds-pPrWI6S9Vmxji2ME0dV-KhA_OhWkhjDsDHew/s1600/2019_0909_07012400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslev-I-xmnvXs3isuHy4nF97Dy2RILdopGiyKooQTyFgn4EfQNqW-uGpu-3cZ8UY87IP1Su3LLtnConrxA2dV4W_Ri5xMU8lcwbKOds-pPrWI6S9Vmxji2ME0dV-KhA_OhWkhjDsDHew/s320/2019_0909_07012400.jpg" width="320" /></a></div>
<br />
食譜取自Nana Tee<br />
材料:<br />
普通面粉- 150g<br />
糖浆 - 110g<br />
花生油 - 37ml<br />
碱水 - 1/2茶匙<br />
<br />
抹面 - 蛋黄+1茶匙清水<br />
<br />
皮:23克<br />
餡:52克<br />
<br />
可做11個75克的月餅<br />
<br />
做法:<br />
1) 糖浆、花生油和碱水混合均匀,面粉过筛加入混合均匀的糖浆里拌成团。<br />
2) 让面团休息2-4 小时。<br />
3) 把面团分成23g一粒,包入52克餡料。模型洒上少许面粉,把多余的面粉敲出,拿一粒面团放入模里壓出。<br />
4) 烤箱预热後用攝氏170度烘10分钟,取出待凉涂上蛋液, 再烘15分钟至金黄色。<br />
5) 月餅饼待凉,放入盒子收好,等三天回油就可以享用。<br />
<br />
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-29645109631635051282019-08-12T21:53:00.000+08:002019-08-12T21:53:07.714+08:00紫薯戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
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A蛋黄6个</div>
<div class="separator" style="clear: both; text-align: center;">
50克植物油</div>
<div class="separator" style="clear: both; text-align: center;">
50克牛奶</div>
<div class="separator" style="clear: both; text-align: center;">
20克幼糖</div>
<div class="separator" style="clear: both; text-align: center;">
100克紫薯泥</div>
<div class="separator" style="clear: both; text-align: center;">
(紫薯蒸熟后,加适量牛奶压成泥)</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
A蛋白6个</div>
<div class="separator" style="clear: both; text-align: center;">
60克幼糖</div>
<div class="separator" style="clear: both; text-align: center;">
两小匙粟米粉</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
摄氏180度预热烤箱10分钟</div>
<div class="separator" style="clear: both; text-align: center;">
160度烤10分钟划线</div>
<div class="separator" style="clear: both; text-align: center;">
140度烤25分钟</div>
<div class="separator" style="clear: both; text-align: center;">
120度烤26</div>
<div>
<br /></div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-72876795868856673112019-08-12T21:50:00.000+08:002019-08-12T21:50:24.029+08:00原味戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
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A蛋黄6个</div>
<div class="separator" style="clear: both; text-align: center;">
50克植物油</div>
<div class="separator" style="clear: both; text-align: center;">
48克清水</div>
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20克幼糖</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
A蛋白6个</div>
<div class="separator" style="clear: both; text-align: center;">
60克幼糖</div>
<div class="separator" style="clear: both; text-align: center;">
两小匙粟米粉</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
摄氏180度预热烤箱10分钟</div>
<div class="separator" style="clear: both; text-align: center;">
160度烤10分钟划线</div>
<div class="separator" style="clear: both; text-align: center;">
140度烤26分钟</div>
<div class="separator" style="clear: both; text-align: center;">
120度烤26</div>
<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-33766261604016915082019-08-08T12:02:00.001+08:002019-08-08T12:02:07.347+08:00鲜橙 戚风蛋糕<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUcTPvpeRpwobJBqgq8BwlRNtAww_RvZj9EzW16oSvI7FTA9hvYd3i_TfZBtBRv1Oq3WVJWkqcBZJCnwrEU_P-TxP3ORWJ18nophYi6e_Wzf9ZbVKEXCSS1b2E6Sa2HS_JgDXkDdwKfY/s1600/2019_0806_07140900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUcTPvpeRpwobJBqgq8BwlRNtAww_RvZj9EzW16oSvI7FTA9hvYd3i_TfZBtBRv1Oq3WVJWkqcBZJCnwrEU_P-TxP3ORWJ18nophYi6e_Wzf9ZbVKEXCSS1b2E6Sa2HS_JgDXkDdwKfY/s320/2019_0806_07140900.jpg" width="320" /> </a></div>
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6个蛋黄</div>
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20克幼糖</div>
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50克植物油</div>
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45克橙汁</div>
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70克底粉 </div>
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6个蛋白</div>
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2小匙粟米粉</div>
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60克幼糖</div>
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摄氏180度预热烤箱10分钟</div>
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160度烤10分钟</div>
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140 度烤24分钟</div>
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120度烤24分钟</div>
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(觉得底部不是很干,下次120度时多烤两分钟看看)</div>
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<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-73627548619146551302019-08-05T12:22:00.000+08:002019-08-19T13:53:13.772+08:00斑兰戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrBEshOlg_p2phK3ccOxjxHtugdbBF-XHmsPhhOVbVWoD7DUGoSEIVxHlvbLQ0_VitGDgaansuFtHL8HGzrsn9M3LMFqRWyymua4hiyKiAca_e2SbnfSHpzA_iDdVdmSPazYiMILfqvQ/s1600/2019_0804_07401600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrBEshOlg_p2phK3ccOxjxHtugdbBF-XHmsPhhOVbVWoD7DUGoSEIVxHlvbLQ0_VitGDgaansuFtHL8HGzrsn9M3LMFqRWyymua4hiyKiAca_e2SbnfSHpzA_iDdVdmSPazYiMILfqvQ/s320/2019_0804_07401600.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkkjS_jjzzJDG0cuJBOHP4QStUI9ZaICPl46gI6DWXmupzFsIvXHobl2EKvX-_7Aze0d1lpJ5EtrF3zRjvpu3WtuLwSmWoKRxId4dAGQGCFZIEXF3O32iJPGxVBh7cOUhdrocqgkutwo/s1600/IMG_20190804_202428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1055" data-original-width="1600" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkkjS_jjzzJDG0cuJBOHP4QStUI9ZaICPl46gI6DWXmupzFsIvXHobl2EKvX-_7Aze0d1lpJ5EtrF3zRjvpu3WtuLwSmWoKRxId4dAGQGCFZIEXF3O32iJPGxVBh7cOUhdrocqgkutwo/s320/IMG_20190804_202428.jpg" width="320" /></a></div>
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6個B蛋黄</div>
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20幼糖</div>
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50斑兰汁</div>
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50植物油</div>
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70低粉</div>
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6個B蛋白</div>
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60幼糖</div>
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2小匙粟米粉</div>
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180预热</div>
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160度10分钟</div>
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140度48分钟</div>
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(表皮有点焦黑,温度有待调整)</div>
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<br />阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com0tag:blogger.com,1999:blog-2346611083171100516.post-76904630485619392652019-07-20T20:59:00.000+08:002019-07-20T20:59:10.135+08:00蓝莓马芬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIUBdZVS1tjujI8rMtuujfXuBVBVrR6Lv_T4ffcKBMUdOwRq5svSPyXAT1C1PQUbP_3whjdhV253eZXkrza_0H8h7kZXca1fuhK_A0sjo4_nh9kt7qxDdxm1Rb5dO13jQoTuo2XRXdcg/s1600/2019_0612_05381800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIUBdZVS1tjujI8rMtuujfXuBVBVrR6Lv_T4ffcKBMUdOwRq5svSPyXAT1C1PQUbP_3whjdhV253eZXkrza_0H8h7kZXca1fuhK_A0sjo4_nh9kt7qxDdxm1Rb5dO13jQoTuo2XRXdcg/s320/2019_0612_05381800.jpg" width="320" /></a></div>
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食谱取自Carol 自在生活</div>
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(可做12杯)</div>
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材料:</div>
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无盐奶油100克</div>
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幼糖90克</div>
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鸡蛋2颗</div>
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牛奶90克</div>
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低粉200克</div>
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发粉6克</div>
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蓝莓100克</div>
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做法</div>
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1.奶油和幼糖打至稍微松发</div>
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2.加入鸡蛋打均后拌入牛奶成蛋黄糊</div>
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3.低粉和发粉混合均匀分两次拌入蛋黄糊拌均。4.轻轻拌入蓝莓</div>
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5.摄氏200度预热十分钟后以180度烤25-28分钟或表面呈金黄色。</div>
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阿如http://www.blogger.com/profile/14018288645288604447noreply@blogger.com1