tag:blogger.com,1999:blog-27434782949483353962024-03-05T18:09:38.766+08:00CHIN's BAKING DIARYLing yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.comBlogger320125tag:blogger.com,1999:blog-2743478294948335396.post-60693897200257046642016-05-23T09:53:00.003+08:002016-05-23T09:55:47.049+08:00推荐:DDMT horlick cupcake <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">Die die must try Horlick cupcake. 第一眼看到这个标题就觉得,真的吗?有没有这么夸张!就立即去试试看,我只能说:一定要试过才知道,好好吃!不加topping也够味。刚好小J的学校要求每位家长做些吃的带去学校庆祝教师节。这食谱来得正是时候,加点心思变成蝴蝶小蛋糕!(可以做14粒小蛋糕)</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">食谱取自<a href="http://xiaohomemade.blogspot.my/2013/07/DDMT-Horlick-Cupcakes.html">Xiang homemade's blog</a></span><br />
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<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">材料:</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">A 牛油100克,糖30克,炼奶50克,鲜奶100克,好立克100克</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">B 全蛋2克(100克)打匀</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">C 低筋粉100克,发粉2小匙(一起过筛备用)</span><br />
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<span style="color: #e06666; font-family: "arial" , serif; font-size: 14px;">*</span><span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">好立克酱材料:</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">牛油30克,炼奶30克,鲜奶30克,好立克30克</span><br />
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<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">做法:</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">1 将A料用微火煮至糖溶化,即可离火备用</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">2 等A料稍微冷却,加入B,混合拌匀</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">3 加入分类,充分拌均匀成幼滑的面糊即可</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">4 添入纸杯约3/4满,中小火蒸20分钟或至熟即可</span><br />
<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;">5 所有好立克酱材料一起小火搅煮至优滑即可搭配蛋糕一起品尝。</span><br />
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<span style="background-color: #fcfcfc; color: #0c0c0c; font-family: "arial" , serif; font-size: 14px;"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-83049707250756574602016-05-12T08:00:00.000+08:002016-05-12T08:00:04.128+08:00推荐:偷吃步的牛角包(Crossaint)<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-size: 15px;">第一次做时只做一半的材料(可做12粒),结果一天就吃完了,今天又要开工。我是前一天晚上先把面团打匀后直接放冰箱,第二天直接取出分成12份。周老师有敎2种做法,个人觉得(B)做法会比较easy。这食谱一定要做,真的好简单。</span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-size: 11.5pt;"><span style="background-color: white; font-family: 新細明體; font-size: 11.5pt;">食谱取自<a href="http://homeeconomics.pixnet.net/blog/post/66280743-20.%E6%AD%A3%E7%95%B6%E7%B4%85%E7%9A%84%E9%87%91%E7%89%9B%E8%A7%92%E9%BA%B5%E5%8C%85">周老师的美食教室</a>,有步骤图可看!</span></span></span><span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;"><br /></span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-size: 11.5pt;"><br /></span></span>
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">材料:</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">細白砂糖 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">120~160</span><span style="font-family: 新細明體; font-size: 11.5pt;">克 (我用160克)</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">溫水 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">160~180</span><span style="font-family: 新細明體; font-size: 11.5pt;">克</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">快發乾酵母 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">1</span><span style="font-family: 新細明體; font-size: 11.5pt;">大匙</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">中筋麵粉 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">670</span><span style="font-family: 新細明體; font-size: 11.5pt;">克 (我用400g高筋面粉 + 270g低筋面粉)</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">鹽 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">1</span><span style="font-family: 新細明體; font-size: 11.5pt;">又</span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">1/3</span><span style="font-family: 新細明體; font-size: 11.5pt;">小匙</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">奶粉 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">40</span><span style="font-family: 新細明體; font-size: 11.5pt;">克</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">蛋 </span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">2</span><span style="font-family: 新細明體; font-size: 11.5pt;">個</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">奶油(放室溫中軟化)</span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">160</span><span style="font-family: 新細明體; font-size: 11.5pt;">克 (我用200克)</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;"><br /></span></span></span>
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">裝飾:</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">蛋水(蛋黃</span><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;">1</span><span style="font-family: 新細明體; font-size: 11.5pt;">個加2</span><span style="font-family: 新細明體; font-size: 11.5pt;">小匙冷開水)</span></span></span><br />
<span style="font-weight: normal;"><span lang="EN-US" style="-webkit-text-size-adjust: auto; background-color: white; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">芝麻</span><span style="font-size: 11.5pt;"><span style="font-family: "arial";"> </span></span><span style="font-family: 新細明體; font-size: 11.5pt;">適量</span></span></span><br />
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<span style="font-weight: normal;"><span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: small;">(A)做法:</span></span></span><br />
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<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span lang="EN-US" style="font-size: 11.5pt;"><span lang="EN-US" style="font-size: 11.5pt;"><span lang="EN-US" style="font-size: 11.5pt;">1) </span><span style="font-family: 新細明體; font-size: 11.5pt;">所有材料(裝飾材料除外)依序加入盆內,攪拌成糰。</span><span lang="EN-US" style="font-size: 11.5pt;"><br />2) </span><span style="font-family: 新細明體; font-size: 11.5pt;">取出,用力揉成均勻柔軟的麵糰。放置約</span><span lang="EN-US" style="font-size: 11.5pt;">10</span><span style="font-family: 新細明體; font-size: 11.5pt;">分鐘使麵筋鬆弛。</span><span lang="EN-US" style="font-size: 11.5pt;"><br />3) </span><span style="font-family: 新細明體; font-size: 11.5pt;">擀成大薄片,再用輪刀切成</span><span lang="EN-US" style="font-size: 11.5pt;">24</span><span style="font-family: 新細明體; font-size: 11.5pt;">個長三角形。(也可把麵糰分成數份,較易操做)</span><span lang="EN-US" style="font-size: 11.5pt;"></span>4) </span><span style="font-family: 新細明體; font-size: 11.5pt;">把三角形底部垂直切開一點,依下圖的步驟捲成牛角形,排在塗了一點奶油的烤盤上。</span><br />5) </span><span style="font-family: 新細明體; font-size: 11.5pt;">表面刷蛋水,撒些芝麻。放在溫暖潮溼處(約</span><span lang="EN-US" style="font-size: 11.5pt;">38</span><span style="font-family: 細明體; font-size: 11.5pt;">℃</span><span style="font-family: 新細明體; font-size: 11.5pt;">)最後發酵</span><span lang="EN-US" style="font-size: 11.5pt;">30-60</span><span style="font-family: 新細明體; font-size: 11.5pt;">分鐘。</span><span lang="EN-US" style="font-size: 11.5pt;"><br />6) </span><span style="font-family: 新細明體; font-size: 11.5pt;">烤箱預熱到</span><span lang="EN-US" style="font-size: 11.5pt;">170</span><span style="font-family: 細明體; font-size: 11.5pt;">℃</span><span style="font-family: 新細明體; font-size: 11.5pt;">,放中層烤約</span><span lang="EN-US" style="font-size: 11.5pt;">12-15</span><span style="font-family: 新細明體; font-size: 11.5pt;">分鐘,熄火用餘熱再烤5</span><span style="font-family: 新細明體; font-size: 11.5pt;">分鐘。烤箱火力若是夠平均,也可以直接約烤16分鐘即可。</span></span><br />
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<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: 新細明體; font-size: 11.5pt;">(B)做法:</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">1.把分割滾圓後的麵糰搓成胡蘿蔔形。</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">2.擀開,一頭粗一頭細,但尾端都是尖的</span><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: small;">。</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">3.粗的那頭切開6-7公分</span><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: small;">。</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">4.左右拉開</span><span style="font-family: 新細明體; font-size: small;">。</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">5.往上捲起來</span><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: small;">。</span></span></span></span><br />
<span lang="EN-US" style="background-color: white; font-family: "arial"; font-size: 11.5pt;"><span style="-webkit-text-size-adjust: none; font-family: -webkit-standard;"><span lang="EN-US" style="font-family: "arial"; font-size: 11.5pt;"><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: 13px;">6.兩角往內彎</span><span style="font-family: "helvetica" , "arial" , "lihei pro" , "pmingliu" , sans-serif; font-size: small;">。</span></span></span></span><br />
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-2602639026333997532016-05-09T07:37:00.000+08:002016-05-09T07:37:00.339+08:00汤种:燕麥牛奶吐司(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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食谱取自<a href="http://allie0054.blogspot.my/2012/02/blog-post_1.html#more">Allie's private paradise</a></div>
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材料:</div>
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A) 高筋粉280g<br />
即食燕麥片30g<br />
砂糖 20g<br />
鹽4g<br />
奶粉10g<br />
蛋55g<br />
酵母粉6g</div>
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鮮奶120g( 先保留一部分,麵糰若濕度足夠可省去 )</div>
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B) 湯種(水100g + 高筋粉20g,慢火邊煮邊攪拌至糊狀後放涼)</div>
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C) 無鹽牛油 25g</div>
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做法:</div>
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1) 將所有材料 (A + B) 混合成糰搓至光身,再加入 (C) 搓至能起薄膜狀</div>
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2) 麵糰放於溫暖處發酵至二倍大</div>
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3) 取出麵糰輕壓排氣,分3等份滾圓靜止約15分鐘</div>
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4) 麵糰捍平捲起,置吐司模內最後發酵至9分滿</div>
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5) 蓋上模蓋放進已預熱焗爐220度焗約35 - 40分鐘<br />
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com5tag:blogger.com,1999:blog-2743478294948335396.post-39200093755959447932016-05-04T16:27:00.002+08:002016-05-04T16:27:27.670+08:00推荐:Ants' nest cake<div class="separator" style="clear: both; text-align: center;">
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非常值得收藏的食谱。成功率很高,看到有很多蚂蚁洞。<br />
食谱取自<a href="http://wendyinkk.blogspot.my/2015/10/ants-nest-cake-kek-sarang-semut.html" style="background-color: white;">Table for 2 .......or more</a><br />
<span style="background-color: white; color: black;"><u style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;"><br /></u></span>
<span style="background-color: white; color: black;"><u style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;">Caramel syrup</u><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">280gm sugar</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">100ml water</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">250ml water (我个人觉得用热水比较好,不会结成块状。倒入时要小心,不要烫伤)</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">115gm salted butter, room temp</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">6 egg yolks (Grade B)</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">6 egg whites (Grade B)</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">2 tsp vanilla extract</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">145gm all purpose flour + 2.5 tsp baking soda(10gm)</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">200gm sweetened condensed milk</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">1. Put sugar and 100ml in a heavy based saucepan and cook on medium heat. When the colour starts to turn light amber, turn heat to low. Cook until it caramelizes. (I cook until the bubbling from slow turns rapid, then I turn off the heat. Take note that there will be some slight smoke). Wait for 30 seconds then pour 250ml water in. Let it sit for 5 minutes then gently stir it until everything dissolves. Pour into a dish to quicken the cooling, if needed. Let the syrup cool down totally.</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">2. Meanwhile sift flour +baking soda over a fine sieve. Set aside. Grease a 7or 8 inch square pan, sides and bottom. Preheat oven to 180C (no fan).</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">3. Place butter and yolks into a mixing bowl. Beat the butter and yolk until combined and smooth, add in ¼ of the egg whites and beat until combined and pour in the rest of the whites and beat until combined. (won’t take long). Beat in vanilla extract.</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">4. Put half the sifted flour into the eggs and whisk on low speed until combined. Then the balance of flour and whisk until the batter is almost smooth.</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">5. Add in condensed milk and whisk on low speed until just combined.</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">6. Gradually pour in the cooled caramel syrup and with a spatula fold until combined.</span><br style="-webkit-text-size-adjust: auto; font-family: 'PT Sans Narrow'; font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: "pt sans narrow"; font-size: 14px; text-align: justify;">7. Pour into prepared pan and bake on the lower 1/3 for 1 hour.</span></span><br />
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<span style="background-color: white; color: black;"><span style="font-family: "pt sans narrow";"><br style="font-size: 14px; margin: 0px; padding: 0px; text-align: justify;" /></span></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com1tag:blogger.com,1999:blog-2743478294948335396.post-15250680462690748012016-04-25T08:06:00.003+08:002016-04-25T08:08:21.372+08:00超软马铃薯肉桂面包卷(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZX_XmyAXBh4/Vx1cxF4nI4I/AAAAAAAAD9Q/V4LgdAw-RpwNNJKL5xOzG0t4gP74rxPGgCKgB/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ZX_XmyAXBh4/Vx1cxF4nI4I/AAAAAAAAD9Q/V4LgdAw-RpwNNJKL5xOzG0t4gP74rxPGgCKgB/s320/image.jpeg" width="239" /></a></div>
馅料一定一定要放双倍才够,我个人觉得会比较香,好吃!<br />
食谱取自<a href="http://alvina5046.blogspot.my/2012/04/super-soft-cinnamon-roll.html">Alvina's baking journey </a><br />
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<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">材料 :</span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;"> </span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">120ml 鲜奶 (牛奶和蛋的份量我用煮马铃薯的水代替)</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">1/2 半粒鸡蛋</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">80g 马铃薯泥</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;"> 盐适量</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">30g 细糖</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">25g 牛油</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">300g 高筋面粉</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">2 tsp yeast 酵母 (只用1Tsp)</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;"><br /></span>
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">馅料:(一定要 x2哦)</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">1 tsp 肉桂粉 (我用五香粉five spices powder)+ 25g 细糖搅拌均 ( 留一些撒面装饰用) </span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">25g 溶化牛油</span><br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">做法:</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">先把全部的干材料先放进大盆里均匀的把干材料搅拌好,随后加入蛋液,马铃薯泥 ,鲜奶 。慢慢的揉成团,然后把牛油包入面团中间,再继续揉面至有延展性,休息10分钟,才</span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">把面团擀平成30cm X 25cm 记得一定要保持1/</span><wbr style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;"></wbr><span class="word_break" style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">2 cm 厚度,然后在面团表面涂抹溶化牛油,再撒上five spices Sugar , 然后轻轻的把面团卷起,用刀子切成12个分量就可以放进烤盘里进行最后发酵。</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;">预热烤箱180度烤 。然后再最后发酵好的面包表面涂抹蛋液,并均匀的撒上Cinnamon Sugar 就可以放入烤箱烘烤 20-25分钟或到表面金黄。</span><br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px;"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-90600185602714942422016-04-21T07:57:00.000+08:002016-04-21T07:57:23.567+08:00惊喜手撕面包(一次发酵法)<div class="MsoNormalCxSpMiddle" style="-webkit-text-size-adjust: auto; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 15px; line-height: 22pt;">
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我又把食谱改成一次发酵法了!因为太方便又不用等久久。馅料就用我手边有的,桑葚果酱、炼奶和hazelnut spread。这样就可以吃到自己喜欢的了。<br />
<span style="font-family: 新細明體;">食谱取自<a href="http://www.cecillia.com.tw/2013/12/blog-post.html">Cecillia优雅过生活</a></span><br />
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<span style="font-family: 新細明體;">材料:<span lang="EN-US"></span></span></div>
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<span style="font-family: 新細明體;">高筋麵粉<span lang="EN-US">300g</span></span><br />
<span style="font-family: 新細明體;">酵母<span lang="EN-US">4g</span></span><br />
<span style="font-family: 新細明體;">原味優格<span lang="EN-US">80g</span></span><br />
<span style="font-family: 新細明體;">砂糖<span lang="EN-US">20g</span></span><br />
<span style="font-family: 新細明體;">鹽<span lang="EN-US">3g</span></span><br />
<span style="font-family: 新細明體;">無鹽奶油<span lang="EN-US">30g</span></span><br />
<span style="font-family: 新細明體;">牛奶<span lang="EN-US">130ml</span></span><br />
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做法:</div>
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<span style="font-family: 新細明體;">揉了約<span lang="EN-US">6</span>分鐘,確認麵糰表面平整,且按壓有彈性即可。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">將麵糰分割成三等分後分別滾圓,蓋上濕布醒麵</span><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-family: 新細明體;">20</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">分鐘。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">將麵糰擀開成約</span><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-family: 新細明體;">20 x 26cm</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">的長方形,均勻抹上牛奶醬,</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">往前捲起成長柱狀。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體; text-align: center;">另外兩個麵糰也是一樣的作法,分別抹上鳳梨果醬及栗子醬。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">把麵糰兩端切下,中間部分分切成三段。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">烤模內部抹上一層奶油,中間處放入兩端的小麵糰,周邊用其餘的麵糰圍繞擺滿。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">進行發酵約</span><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-family: 新細明體;">40</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">分鐘,至麵糰膨脹二倍大。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">在發酵完成的麵糰表面,刷上一層蛋液。</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">放入已預熱至</span><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-family: 新細明體;">180</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">℃的烤箱內,烘烤約</span><span lang="EN-US" style="-webkit-text-size-adjust: auto; font-family: 新細明體;">28</span><span style="-webkit-text-size-adjust: auto; font-family: 新細明體;">分鐘,至麵包表面呈現金黃色即可。</span><br />
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Cecillia温馨提醒:</div>
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<span lang="EN-US" style="font-family: 新細明體;">*<span style="font-family: "times new roman"; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: "biaukai";">盡量把不同口味的麵糰鄰近擺放,這樣吃起來會更有驚喜感。<span lang="EN-US"></span></span></div>
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<span style="font-family: "biaukai";">* 麵糰裡面的內餡材料可隨意選擇搭配,像是不同口味的起司、巧克力塊,甚至是鹹口味的肉鬆,都會很討喜。<span lang="EN-US"></span></span><br />
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com3tag:blogger.com,1999:blog-2743478294948335396.post-32963502928520535942016-04-19T08:25:00.000+08:002016-04-19T08:25:21.150+08:00黒米吐司(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">这食谱是要发酵2次,可是我就要试试做一次发酵法。结果结果,行得通呐!吐司是有弹性,QQ的口感喔!记住,只要把面团揉好后,沾上黒白芝麻后,直接放进吐司模发酵至双倍大,就可以放进烤箱烘了!(我没有跟Carol老师的做法"要发酵2次"哦!)</span><br />
<span style="background-color: white;">食谱取自<a href="http://caroleasylife.blogspot.com/2016/04/blog-post_10.html">Carol</a>。有少许更改。<br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">材料:</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">A.米飯糊:</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">乾飯100g</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">水100g</span></span><br />
<span style="background-color: white;"><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">B.</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">米飯糊全部</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">高筋麵粉250g</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">全麥麵粉30g</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">速發酵母(instant yeast)3/4茶匙</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">鹽1/4茶匙</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">細砂糖30g</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">橄欖油30g</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">水90-120g</span></span><br />
<span style="background-color: white;"><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">C.</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">新鮮菠菜葉30g(洗淨晾乾) (我没有加)</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">步驟:</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">1.將乾飯+水煮沸後蓋上蓋子靜置放涼成為稀飯備用</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">2.將所有B材料倒入鋼盆中攪拌搓揉成為一個不黏手的麵糰</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">(水的部份要先保留20-30g,在麵團已經攪拌成糰後再慢慢加入)</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">3.依照揉麵標準程序繼續搓揉甩打成為撐的起薄膜的麵糰</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">4.新鮮菠菜葉放在揉好的麵糰上方</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">5.用括板切拌麵糰再折疊的方式使得菠菜葉均勻混合其中</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">6.將完成的麵糰滾圓,收口朝下捏緊放入塗抹少許油的保鮮盒中</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">7.在麵團表面噴一些水,密封放置到溫暖密閉的空間發酵約60分</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">鐘至2倍大</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">8.桌上灑上一些高筋麵粉,將發好的麵糰移出,麵團表面</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">也灑上一 些高筋麵粉</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">9.將第一次發酵完成的麵團空氣拍出,平均分割成4等份</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"> (每塊約140g)</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">10.小麵糰滾成圓形,蓋上乾淨的布再讓麵團休息15分鐘</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">11.小麵糰擀開成為橢圓形 (寬度與烤模同寬)</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">12.然後由短向捲起</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">13.將捲好的麵團收口朝下朝內間隔適當排入吐司烤模中</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">(若吐司模不防沾,請事先塗末一層無鹽奶油並</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"> 灑上一層薄薄的麵粉,多餘的麵粉倒出)</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">14.用手稍微輕輕壓一下使得4糰麵糰高度平均</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">15.在麵團表面噴些水,放溫暖密閉空間,再發酵 60-90分鐘</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">至滿模</span></span><br />
<span style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">16.放入已經預熱到170度c的烤箱中烘烤38-40分鐘</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">17.出爐後馬上從烤模中倒出來,放在鐵網架上放涼</span><br style="-webkit-text-size-adjust: auto; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" /><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">18.完全涼透再使用麵包專用刀切片才切的漂亮 </span></span><br />
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com1tag:blogger.com,1999:blog-2743478294948335396.post-83685402136870848332016-04-14T08:00:00.000+08:002016-04-14T08:01:25.713+08:00斑马牛油蛋糕(hazelnut spread)<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-0uaWTXNwxf4/Vw7b03aYS8I/AAAAAAAAD5k/yX7tKJ8-3-kdTqzp0RZZBu-SMyFUy3H2gCKgB/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://4.bp.blogspot.com/-0uaWTXNwxf4/Vw7b03aYS8I/AAAAAAAAD5k/yX7tKJ8-3-kdTqzp0RZZBu-SMyFUy3H2gCKgB/s320/image.jpeg" width="320" /></a></div>
好吃好吃!湿润不会干干,good good!还有一粒蛋糕是要送人,希望纹路会美美的。<br />
食谱取自<a href="http://xucaca-life.blogspot.my/2013/04/zebra-butter-cake.html">爱的心灵之约</a>,是<span style="color: #444444; font-family: "philosopher"; font-size: medium;">蓝赛珍老师的食谱,有少许更改!</span><br />
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<span style="font-size: medium;">材料:</span></div>
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<span style="font-size: medium;">牛油 250克</span></div>
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<span style="font-size: medium;">细砂糖 150克</span></div>
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<span style="font-size: medium;">全蛋 4个</span></div>
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<span style="font-size: medium;">低筋面粉 250克(过筛)</span></div>
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<span style="font-size: medium;">发粉 1茶匙 (过筛)</span></div>
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<span style="font-size: medium;">鲜奶 4汤匙</span></div>
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<span style="font-size: medium;">无糖巧克力粉 20克(我用120g hazelnut spread</span><span style="font-size: medium;">)</span></div>
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<span style="font-size: medium;">温水 3汤匙 (没有加)</span></div>
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<span style="font-size: medium;">做法:</span></div>
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<span style="font-size: medium;">1)牛油+细砂糖一起搅拌至松发变白。</span></div>
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<span style="font-size: medium;">2)鸡蛋打散。先把一些蛋液倒入奶油里搅拌。奶油完全吸收蛋液后,再加入蛋液搅拌至蛋液搅拌完毕。</span></div>
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<span style="font-size: medium;">3)粉类和鲜奶分次拌入鸡蛋奶油里。</span></div>
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<span style="font-size: medium;">4)把牛油面糊分成2份。一份拌入巧克力浆,搅拌成均匀的巧克力牛油面糊。</span></div>
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<span style="font-size: medium;">5)8寸圆形蛋糕模子铺上蛋糕纸。先把一汤匙的原味面糊放在烤模中间。然后就将第二汤匙的巧克力面糊放在原味面糊上面。</span></div>
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<span style="font-size: medium;">6)就是重复同样的动作,一汤匙原味面糊,一汤匙巧克力面糊加入。把面糊倒入完毕。</span></div>
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<span style="font-size: medium;">7)把烤模轻轻一敲,面糊表面自然平滑了。</span></div>
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<span style="font-size: medium;">8)送入预热后的烤箱,170度烘烤大约50分钟或表面金黄色至熟为止。</span></div>
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<span style="font-size: medium;">9)蛋糕取出后待凉后切开享用。</span></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com2tag:blogger.com,1999:blog-2743478294948335396.post-54318843816547659662016-04-12T09:13:00.003+08:002016-04-12T09:41:24.264+08:00香蕉克力豆蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-V0HL4k2AYSA/VwxKtTKuUBI/AAAAAAAAD40/MKn9tvouOK4K4Hl7I_lRrq9cgi7W_0olA/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-V0HL4k2AYSA/VwxKtTKuUBI/AAAAAAAAD40/MKn9tvouOK4K4Hl7I_lRrq9cgi7W_0olA/s320/image.jpeg" width="320" /></a></div>
食谱取自<a href="http://xucaca-life.blogspot.my/2013/08/banan-chocolate-chips-muffin.html">爱的心灵之约</a>,是Nigella Lowson女王的杰作。<br />
<br />
<span style="font-size: medium;">材料:</span><br />
<span style="font-size: medium;">香蕉泥 - 3个香蕉(约200克)</span><br />
<span style="font-size: medium;">粟米油 - 125 ml</span><br />
<span style="font-size: medium;">AA鸡蛋 - 2个</span><br />
<span style="font-size: medium;">低筋面粉 250克</span><br />
<span style="font-size: medium;">细砂糖 - 80克</span><br />
<span style="font-size: medium;">苏打粉 - 1/4 茶匙</span><br />
<span style="font-size: medium;">发粉 - 1茶匙</span><br />
<span style="font-size: medium;">巧克力豆 - 150克</span><br />
<span style="font-size: medium;"><br /></span>
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<ul class="nl_recipe_ingredients_list" style="-webkit-text-size-adjust: auto; background-color: white; border: 0px rgb(141, 203, 226); color: #444444; font-family: georgia, sans-serif; font-size: 16px; line-height: 1.4; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; list-style: none; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-size: medium;">撒面 :巧克力豆(适量)</span></li>
</ul>
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<span style="font-family: "georgia" , sans-serif; font-size: medium;"><span style="line-height: 18px; text-transform: lowercase;"><br /></span></span><span style="font-family: "georgia" , sans-serif; font-size: medium;"><span style="line-height: 18px; text-transform: lowercase;">做法:</span></span><br />
<span style="-webkit-text-size-adjust: auto; color: #444444; font-family: sans-serif; font-size: medium;">1)把蛋液打散后,加入油拌均匀。</span><br />
<span style="font-size: medium;">2)加入细砂糖。然后筛人所有的粉类。搅拌均匀。最后搬入香蕉泥和巧克力豆。</span><span style="font-size: medium;">3)把面糊倒入满芬杯里大约7分满。表层撒上少许的巧克力豆。</span><br />
<span style="font-size: medium;">4)烤箱预热后,以180度烘烤大约20分钟或熟即可。</span><br />
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<span style="font-size: medium;"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-11187197726624332662016-04-11T10:45:00.000+08:002016-04-11T10:45:40.476+08:00夺命软吐司(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">我的吐司模是</span><span style="background-color: white;">23cm X 10cm X 10cm,所以要做1倍半的材料才会满模。</span><br />
<span style="background-color: white;">食谱取自<a href="http://xingfuzhiwei.blogspot.my/2016/01/killer-soft-toast-just-once-fermentation.html">爱厨房的幸福之味</a></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">材料:</span><br />
<span style="background-color: white;">高筋面粉 390g</span><br />
<span style="background-color: white;">糖 </span><span style="background-color: white;">45g</span><br />
<span style="background-color: white;">盐 3g</span><br />
<span style="background-color: white;">即溶酵母 4.5g</span><br />
<span style="background-color: white;">A size鸡蛋 2粒</span><br />
<span style="background-color: white;">全脂牛奶 约180g</span><br />
<span style="background-color: white;">无盐牛油 42g</span><span style="background-color: white;">(软化,待面团成团起筋才加入)</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">做法:</span><br />
<span style="background-color: white;">一般的直接法做法。</span><span style="background-color: white;">吐司模先抹上少许牛油,备用。面团揉好后休面10分钟,杆卷2次,</span><span style="background-color: white;">直接放进模具里进行发酵,待发至8分满盖上吐司盖即可烘烤,150度,60分钟。</span><span style="background-color: white;">烘烤一出炉在桌子上轻顿一下散热,然后马上脱模,待凉即可切片享用。</span><br />
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<br />Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com3tag:blogger.com,1999:blog-2743478294948335396.post-49037215847357883432016-03-31T06:58:00.002+08:002016-03-31T06:58:21.342+08:00娘惹咖喱卜<div class="separator" style="clear: both; text-align: center;">
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做的很丑又炸过头,haizzz.... 但还是好吃的!<br />
食谱取自<a href="http://ann-ann1.blogspot.my/2011/12/blog-post_16.html">人生加油站</a><br />
<br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">材料:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">油皮:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">面粉 80g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">食油 35g</span><br />
<br style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">水皮:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">面粉 225g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">糖 1.5茶匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">盐 1/2 茶匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">食油 45g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">水 90ml</span><br />
<br style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">做法:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">1。油皮: 将材料放进大碗中, 搓揉成团。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">2。水皮: 先把糖和盐加入水里搅拌,备用;将面粉加入食油搓成糠状,再加入事先准备好的水,搓揉成光滑的面团。放入朔料袋子里备用。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">3。将水皮(约30g)包入油皮(约10g),杆成长方形(约8cmX5cm),像卷瑞士卷般卷起(成约8cmX1.5cm),再杆成长型(约20cmX3cm)再卷起成约3cmX3cm。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">4。把(3)切半,擀成圆形状,包入馅料,将边沿做成花状。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">5。烧热炸油,下咖喱卜炸成金黄色,捞起滤干油分,即可。</span><br />
<br style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" />
<br style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">馅料:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">马铃薯 500g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">番薯 200g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">鸡肉碎 300g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">洋葱碎 150g</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">咖喱叶 1汤匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">咖喱粉 3汤匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">辣椒粉 2汤匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">盐 半茶匙</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">糖 1汤匙</span><br />
<br style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">做法:</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">1。马铃薯和番薯分别放进1公升的滚水中煮10分钟至熟,捞起滤干水分。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">2。烧热油爆香洋葱碎,加入咖喱叶、辣椒粉和咖喱粉炒香,加入鸡肉碎炒均匀。</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">3。再加入全部材料炒干、盛起待冷、备用。</span><br />
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<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com2tag:blogger.com,1999:blog-2743478294948335396.post-21854646087105090102016-03-29T09:03:00.000+08:002016-03-29T09:05:00.731+08:00南瓜奶油泥吐司(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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南瓜奶油泥做馅料没人欣赏,所以就加入面团中,看你们吃不吃。哈哈……这吐司不用涂抹任何果酱就无比的美味。<br />
<span style="color: black;">食谱取自<a href="http://xingfuzhiwei.blogspot.my/2016/01/sweetened-condensed-milk-toast-just.html#more">爱厨房的幸福之味</a>,有少许更改!</span><br />
<span style="color: black;"><br /></span>
<span style="font-weight: normal;">材料与做法: </span><br />
高筋面粉 300g<br />
糖 30g<br />
炼奶 30g (我没放)<br />
盐 3g<br />
即溶酵母 3g<br />
全脂牛奶 230g (我用200g南瓜奶油泥来代替,做法在<a href="http://chinsbakingdiary.blogspot.my/2015/12/blog-post_3.html">这里</a>)<br />
无盐牛油 30g(软化,待面团成团起筋才加入)<br />
<br />
做法:<br />
一般的直接法做法。面团揉好后休面10分钟,再卷起成圆柱体,直接放进模具里进行发酵,待发至8分满盖上吐司盖即可烘烤,温度150度,40分钟。烘烤一出炉在桌子上轻顿一下散热,然后马上脱模,待凉即可切片享用。<br />
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<br />Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com5tag:blogger.com,1999:blog-2743478294948335396.post-51136337146475573052016-03-24T08:37:00.003+08:002016-03-24T08:37:38.147+08:00烤香蕉甜甜球(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14px;">有出乎意料的发现。这食谱我就做了2次试验,1.两次发酵法,2.一次发酵法。结果,试过后反而一次发酵法的甜甜球更好吃咧!而且又省时,非常适合懒惰的我。yahoo...... </span><br />
<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">提醒一下,用了香蕉做甜甜球会很粘手。我是用汤匙涂上少许牛油,才挖出面团放入烤盘中啦!</span><br />
<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">食谱取自<a href="http://andrea79y.blogspot.my/2014/10/blog-post_26.html">启动生命的旋律</a>,是"烘焙新手101道下午茶点心"。我有更改原食谱的材料哦!</span><br />
<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><br /></span><span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"></span><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">材料:</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">150g 高筋面粉</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">15g 细砂糖</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">2g 即发酵母</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">2g 盐</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">30g 奶油</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">40g 鸡蛋 (我没有加)</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">10ml 水 (我用约30g)</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">75g 南瓜泥 (我用一条冰冻香蕉,约92g)</span><br />
<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><br /></span><span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"></span><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">肉桂糖粉:</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">在一个袋子里倒入适量糖粉加入少许肉桂粉搅匀 (我只用 icing sugar)</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"> </span><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><br /></span><span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"></span><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">其它材料 : (我没有用到)</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">少许融化奶油</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">少许蛋液</span><br />
<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><br /></span><span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"></span><span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">做法:</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">1. 面粉、砂糖、酵母、盐、南瓜泥搅拌均匀。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">2. 加入鸡蛋,继续搅拌。然后慢慢加水,直到成团。不要全部水一次加入,依面团状况慢慢加。成团后,加入奶油继续揉。如果面团黏手,那就要耐心揉比较久些,将面团揉成光滑可拉成薄膜的面团。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">3. 面团盖上保鲜膜或拧干湿布,放在温暖处,发酵40分钟或直到双倍大。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">4. 面团排气,分成8份,揉圆,盖上布休息10分钟。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">5. 面团稍微压扁排气,揉圆,用手指在中间戳洞。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">6. 双手拉两边,边拉边转动面团,把洞口拉大。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px; text-align: center;">7. 把整形后的面团排在烤盘上,放在温暖处进行第二次发酵,约40分钟(发酵1/2小时后查看甜甜圈发酵的速度,如果认为足够就可以进烤箱了。发酵太久中间的洞会不见哦)。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">8. 涂上蛋液,送入预热烤箱180度C烤12-16分钟或至金黄色。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">9. 甜甜圈出炉后,涂上奶油,待稍微冷却后(5-10分钟),把甜甜圈放入含有肉桂糖粉的袋子里,摇晃袋子直到甜甜圈均匀沾上糖粉。</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;">10. 拍掉多余的肉桂糖粉,享用!吃不完的甜甜圈收进密封盒子或袋子里。 </span><br />
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<span style="background-color: #fefdfa; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-55388477521793368612016-03-11T07:43:00.000+08:002016-03-11T08:02:52.035+08:00全红豆面包(一次发酵法)<div>
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<a href="https://2.bp.blogspot.com/-b5Vf00J6WuE/VuIE0qozS3I/AAAAAAAAD1w/OXWdgSFyQSg0yZH86shXfO1ps__NPf7hA/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://2.bp.blogspot.com/-b5Vf00J6WuE/VuIE0qozS3I/AAAAAAAAD1w/OXWdgSFyQSg0yZH86shXfO1ps__NPf7hA/s320/image.jpeg" width="320" /></a></div>
什么是全红豆面包?因为从外皮到内馅都有红豆沙哦!不要看这面包脏脏的,营养多多!<br />
嘻嘻……<br />
食谱取自<a href="http://xingfuzhiwei.blogspot.my/2015/11/raisin-yogurt-bread-just-once.html">爱厨房的幸福之味</a></div>
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<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: 19px;">材料:</span></span><br />
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高筋面粉 - 300g</div>
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糖 - 50g</div>
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盐 - 3g</div>
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即溶酵母 - 3g</div>
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鸡蛋 - 50g</div>
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原味优格 - 100g (我用100g红豆沙)</div>
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全脂牛奶 - 60g (我用130g)</div>
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无盐牛油 - 30g</div>
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<span style="font-size: small; font-weight: normal;">馅料:</span></h3>
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<span style="font-size: small; font-weight: normal;">红豆沙 360g (12x30g)</span></div>
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<span style="font-size: small; font-weight: normal;"><br /></span></div>
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<span style="font-size: small; font-weight: normal;">做法:</span></div>
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一般的直接法做法。面团揉好后直接分割成12份,滚圆休面10分钟,包上红豆沙,然后裹成圆形,直接放进模具里进行发酵,待发至2倍大即可烘烤,烘烤一出炉在桌子上轻顿一下散热,然后马上脱模,在表皮抹上一层薄薄的牛油,待凉即可享用。</div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com2tag:blogger.com,1999:blog-2743478294948335396.post-47792255882995636322016-03-08T09:46:00.004+08:002016-03-08T09:46:51.128+08:00粗糖芝士炼奶面包(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cJphFRuhh_0/Vt4ueTX1LkI/AAAAAAAAD0k/fboWU7Wmq5Y/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-cJphFRuhh_0/Vt4ueTX1LkI/AAAAAAAAD0k/fboWU7Wmq5Y/s320/image.jpeg" width="320" /></a></div>
甜甜的,咸咸的,不知不觉,一粒又一粒!好吃……<br />
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食谱取自<a href="http://xingfuzhiwei.blogspot.my/2016/01/sugar-cheese-sweetened-condensed-milk.html#more">爱厨房的幸福之味</a><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">材料与做法</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">高筋面粉 - 300g</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">糖 - 30g (我用10g)</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">炼奶 - 30g (我用70g)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">海盐 - 3g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">即溶酵母 - 3g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">全脂牛奶 - 230g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">无盐牛油 - 30g</span><span style="background-color: rgba(255, 255, 255, 0);">(软化,待面团成团起筋才加入)</span></div>
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葡萄干 - 120g (自己加的)<br />
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<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">表面装饰:</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">马苏里拉芝士Mozzarella Cheese - 适量 (我用cheddar cheese )</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">粗糖 - 适量</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">做法:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">一般的直接法做法。</span><span style="background-color: rgba(255, 255, 255, 0);">面团揉好后直接分割成12份,滚圆直接放进模具里进行发酵,</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">待发至2倍大时在表面撒上芝士和粗糖,即可烘烤150度30分钟,</span><span style="background-color: rgba(255, 255, 255, 0);">烘烤一出炉在桌</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">上轻顿一下散热,</span><span style="background-color: rgba(255, 255, 255, 0);">待凉即可享用。</span></div>
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<a href="https://4.bp.blogspot.com/-gmi-ENLivKo/Vt4uL6uLDJI/AAAAAAAAD0o/QgmWa9dH7wc/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://4.bp.blogspot.com/-gmi-ENLivKo/Vt4uL6uLDJI/AAAAAAAAD0o/QgmWa9dH7wc/s320/image.jpeg" width="320" /></a></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-3552408738846865652016-03-01T07:44:00.002+08:002016-03-01T07:44:55.573+08:00肉干燕麦面包(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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食谱取自<a href="http://xingfuzhiwei.blogspot.my/2016/01/bak-gua-bread-just-once-fermentation.html">爱厨房的幸福之味</a><br />
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<span style="background-color: rgba(255, 255, 255, 0);">高筋面粉 - 240g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">燕麦 - 20g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">糖 - 40g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">即溶酵母 - 3g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">全脂牛奶 - 170 - 180g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">无盐牛油 - 25g</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">馅料</span></span></h3>
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<span style="background-color: rgba(255, 255, 255, 0);">自制肉干 120g ,撕成小片段</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">一般的直接法做法。</span><span style="background-color: rgba(255, 255, 255, 0);">面团揉好后加入肉干,才分成12份,</span><span style="background-color: rgba(255, 255, 255, 0);">直接放进铺了烘焙纸的烤盘里进行发酵,待发至双倍大时,160度,25分钟,可烘烤。</span><span style="background-color: rgba(255, 255, 255, 0);">烘烤一出炉在桌子上轻顿一下散热,然后马上脱模,待凉即可享用。</span></div>
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<a href="https://1.bp.blogspot.com/-XMu5DhLAOLY/VtTW1x9bcLI/AAAAAAAAD0A/bvBCMLduWG8/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://1.bp.blogspot.com/-XMu5DhLAOLY/VtTW1x9bcLI/AAAAAAAAD0A/bvBCMLduWG8/s320/image.jpg" width="320" /></a></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-91512894730906376252016-02-24T11:25:00.004+08:002016-02-24T11:25:59.487+08:00Orange breakfast muffins (用整粒香橙)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-u4cIF6ktZtQ/Vs0feni36PI/AAAAAAAADzk/hh5QiXjB5Kk/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-u4cIF6ktZtQ/Vs0feni36PI/AAAAAAAADzk/hh5QiXjB5Kk/s320/image.jpg" width="239" /></a></div>
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这是2个食谱的结合,很赞哦!一点都不浪费。我是用整粒香橙(无籽)煮熟再打成泥,才加入食谱里。一粒橙的重量约147g,所以食谱里的橙皮和橙汁,我就用147g橙泥来代替了。</div>
食谱取自<a href="http://mimibakeryhouse.blogspot.sg/2014/03/orange-breakfast-muffins-nigella-lawson.html?m=1">Mimi bakery house</a>,是Nigella Lawson的作品!<br />
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<span style="background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">75g unsalted butter, melted</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">250g self raising flour</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">25g ground almond</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp baking soda</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tsp baking powder</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">75g caster sugar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">zest of 1 orange</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">100ml freshly squeezed orange juice</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">100ml full fat milk</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 egg</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Method:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">♡Preheat oven to 200°C.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Melt butter and set aside.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Combine the flour, ground almond, baking soda, baking powder, sugar and orange zest in a large bowl.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Measure the orange juice and milk in a jug and whisk in the egg and then the COOLED, melted butter. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">**The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of the muffin mixture is that it must never be overworked.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Spoon the mixture equally into the muffin cases and cook for 20 minutes.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.</span></div>
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<span style="background-color: white;">煮香橙的做法来自与<a href="http://m.blog.sina.com.cn/s/blog_4a5089ff0102evs9.html#page=2">君之</a></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: white;"><span style="margin: 0px; padding: 0px;">制作过程</span>:</span><br style="clear: both; height: 10px; overflow: hidden; width: auto;" /><span style="background-color: rgba(255, 255, 255, 0);">1、首先制作橙子泥。将橙子洗净,锅里倒入足量的水烧开(水量要能够没过橙子),将整个橙子放入锅里,加盖小火煮半个小时。</span><br style="clear: both; height: 10px; overflow: hidden; width: auto;" /><span style="background-color: rgba(255, 255, 255, 0);">2、一直煮到用筷子能很轻松的扎透橙子。把橙子捞出来,冷却。</span><br style="clear: both; height: 10px; overflow: hidden; width: auto;" /><span style="background-color: rgba(255, 255, 255, 0);">3、将冷却后的橙子切成小块。如果橙子有籽,将籽去掉。</span><br style="clear: both; height: 10px; overflow: hidden; width: auto;" /><span style="background-color: rgba(255, 255, 255, 0);">4、用食品料理机把橙子块(连同橙子皮一起)打成泥状即可。</span></span><br />
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-37269148693119304672016-02-03T05:33:00.003+08:002016-02-03T05:33:56.372+08:00薯婆饼(木薯粉)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0xn_ebulbxs/Vq7blQlFFeI/AAAAAAAADy4/uy0sgvR0i3k/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-0xn_ebulbxs/Vq7blQlFFeI/AAAAAAAADy4/uy0sgvR0i3k/s320/image.jpg" width="320" /></a></div>
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很好的食谱,一定要收藏。真的入口即化!</div>
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<span style="background-color: rgba(255, 255, 255, 0);">食谱取自<a href="http://www.beanpanda.com/18594/kuih-bangkit">肥丁手工坊</a></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">材料:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">樹薯粉 ( 木薯粉 ) Tapioca Flour 192 g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">玉米粉 ( 粟粉 ) Corn Starch 48 g (我用sago粉)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">蛋黃 Egg Yolk 35 g ( 中蛋約兩個 )</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">糖粉 Icing Sugar 80 g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">椰漿 Coconut Cream 80 g (我用蓝色包装Ayam brand)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">海鹽 Sea Salt 1/8 小匙</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">做法 :</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1. 木薯粉混合玉米粉以小火炒約 20 分鐘,邊炒邊攪拌均勻。放涼,放入塑膠袋,最少 4 ~ 5 天才使用</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2. 把蛋黃放入大碗中,加入糖粉,用攪拌器拌勻直至糖粉完全溶解,加入海鹽及椰漿,攪拌至全部混合均勻</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3. 把炒過的樹薯粉和玉米粉過篩,逐少加入揉成粉糰,粉糰不能太濕,揉好不黏手,感覺有點乾和散,但用力壓時㑹黏在一起,有結實的質感就是適合的濕度</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4. 如用壓模製作 (矽膠、木模具都可以),模具和鋪了不沾布的烤盤上都要均勻撒上木薯粉,捏約 7 g 的粉糰,用手指按入模中,盡量把粉糰按結實一點,小心脫模,放在烤盤上。如用餅乾模,用麵棍擀平粉糰約 1.5 cm 厚,再用餅乾模印出形狀</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">5. 烤箱預約 160ºC,以 150ºC 烘烤約 30 分鐘,最後 10 分鐘餅乾表面的水份已差不多乾透,容易烤焦,所以肥丁把溫度降至 100ºC 烤最後 10 分鐘,烤好後有少許裂紋是正常的,放在晾架上冷卻,用掃把面表的乾粉掃走。吃不完放入保鮮盒貯存,保質期達 2 ~ 3 個月</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">肥丁小叮嚀:</span></div>
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<li><span style="background-color: rgba(255, 255, 255, 0);">樹薯粉和玉米粉炒過後,放置 4 ~ 5 天才使用,較能吸收水份,做出來的餅乾才不㑹太硬</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">控制粉糰的濕度直接影響餅乾的入口即化的鬆脆度,不同牌子的樹薯粉吸水度有差異,所以粉類最好逐少加入,觀察粉糰成糰的情況</span></li>
</ul>
<ul style="margin: 0px 0px 10px 25px; padding: 0px 5px;">
<li><span style="background-color: rgba(255, 255, 255, 0);">傳統的食譜加入班蘭葉和樹薯粉一起炒,但考慮到讀者未必容易購買新鮮班蘭葉,所以省略了,要是有班蘭葉,先洗淨,抺乾,切段,和粉類一起炒,葉變乾時拿走,以免葉子變碎難以取出</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">餅乾較容易碎,若送人,要分層包裝,最好不要重疊,並注意防震不能撞擊</span></li>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com2tag:blogger.com,1999:blog-2743478294948335396.post-30489813685724383532016-01-29T16:01:00.000+08:002016-01-29T16:06:12.411+08:00棋格饼干和淘气小猴<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jW791rir8gU/VqriYaVL5YI/AAAAAAAADx8/nZiU4UmVORc/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-jW791rir8gU/VqriYaVL5YI/AAAAAAAADx8/nZiU4UmVORc/s320/image.jpg" width="320" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">会像淘气小猴子吗?笨手笨脚的,都走样了。用了100g猴子脸(白面团),30gx2猴子耳朵(白面团),160g猴子脸周围(巧克力面团)。小猴子的可参考<a href="http://annakitchen.pixnet.net/blog/post/100528603">小本厨房</a>。剩下可做2条20cm长白棋格饼干。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">食谱取自<a href="http://mayck-law.blogspot.my/2015/01/chocolate-and-cranberry-checkerboards.html">厨苑食谱</a></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">材料:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">200克奶油,软化</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">120克細糖 </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2茶匙香草精</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1个鸡蛋</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">300克普通面粉</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1+ 1/2茶匙可可粉</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1茶匙橙皮屑</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">40克蔓越莓干(切碎)(我没放)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1个鸡蛋白(涂用) (没用到)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">做法:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1. 将奶油,糖,香精和蛋放入碗中,以电动搅拌器,以中速搅拌至蓬松。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2. 转低速, 分2次拌入过筛面粉, 拌匀。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3. 将面团分割成两半,将可可粉加入其中一份面团里, 揉至均匀。 再将橙皮屑和蔓越莓碎加入另一份面团中, 揉至混合均匀。 </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4. 使用尺将两边面团整平, 整形成3cm×3cm×20cm 的长砖状, 以保鲜膜裹好, 放入冰箱里冷藏至少40分钟。 </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">5. 将面团横切成三片, 再把每片切出3条长状。 (这里一共切出9条长状的面团, 1cm x 1cm x 1cm) </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">6. 将蛋白涂在每长条上, 两种口味交替的堆叠在一起成3色(叠起后成3个长棒)。 然后, 再将3个长棒叠起成四方长状。 重复以上的步骤做完另一个面团。 以保鲜膜裹好, 放入冰箱冷藏至少40分钟。 </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">7. .以锋利的刀,横切成1cm片,放在托盘里, (每个最好距离大约3cm)。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">8. 放入预热烤箱里以160度烘烤15分钟-17分钟即可。 放置铁架上待冷。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTCsN3i9zkwvVjN__W3agOoOpJLaKuGrhv-yMNVVhJWkbyxzsbITOU2gZvTNK6kYSH6UGBcgK_r1PnsLu484aUnLp1KXFtXKFLjjYEOqtg9eRM16VGfLJQ2MT2KB1GgdZzNcATUFTiEo/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTCsN3i9zkwvVjN__W3agOoOpJLaKuGrhv-yMNVVhJWkbyxzsbITOU2gZvTNK6kYSH6UGBcgK_r1PnsLu484aUnLp1KXFtXKFLjjYEOqtg9eRM16VGfLJQ2MT2KB1GgdZzNcATUFTiEo/s320/image.jpg" width="320" /></a></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-31467325224063449652016-01-28T11:28:00.002+08:002016-01-28T11:28:15.627+08:00南瓜Custard面包(一次发酵法)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">食谱取自<a href="http://xingfuzhiwei.blogspot.my/2015/11/yogurt-milk-toast-just-once-fermentation.html">爱厨房的幸福之味</a></span></span></h3>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">材料与做法</span></span></h3>
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<span style="background-color: rgba(255, 255, 255, 0);">高筋面粉 - 300g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">糖 - 45g</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">盐 - 3g</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">即溶酵母 - 3g</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">鸡蛋 - 50g</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: center;">原味优格 - 100g (我用150g南瓜泥)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">全脂牛奶 - 60g (我用50g)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">无盐牛油 - 30g</span><span style="background-color: rgba(255, 255, 255, 0);">(软化,待面团成团起筋才加入)</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">做法:<br />1。将除了牛油以外的材料拌打成团,加入牛油继续搅拌面团直有弹性薄膜。<br />2。面团搅拌好后直接分割成15份每粒50g,滚圆,放入面包纸排放盘发酵45分钟至1小时双倍大。<br />3。预热烤箱170°10分钟,挤上自制custard在面包送入烤箱烤25分钟。</span><br />
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<a href="http://2.bp.blogspot.com/-_xCr6dlh5yo/VqmJn3LXgII/AAAAAAAADxU/w_hWP0U9vM8/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-_xCr6dlh5yo/VqmJn3LXgII/AAAAAAAADxU/w_hWP0U9vM8/s320/image.jpg" width="320" /></a></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-26937546666274289672016-01-27T11:41:00.001+08:002016-01-27T11:41:17.662+08:00黑芝麻饼干<div class="ERSIngredients" style="box-sizing: border-box; margin: 0px 0px 10px; padding: 0px;">
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<a href="http://1.bp.blogspot.com/-25FL0KVcRzk/Vqg6-AZF-QI/AAAAAAAADws/K7Qo_d2sEDo/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-25FL0KVcRzk/Vqg6-AZF-QI/AAAAAAAADws/K7Qo_d2sEDo/s320/image.jpg" width="320" /></a></div>
我拿少许的面团加入1tbsp的黑芝麻,剩下的面团加入50g白黑芝麻粉,用保鲜膜卷起来放冰箱,等第二天才切片就比较容易。<br />
食谱取自<a href="http://wendyinkk.blogspot.my/2015/01/black-sesame-cookies.html?utm_source=BP_recent">Table for 2..... Or more</a><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0);">Ingredients:</span><br />
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">100gm salted butter, softened</span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;"><div style="text-align: start;">
60gm icing sugar, sifted</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
120gm plain flour</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
50gm black sesame powder</div>
</span></span><div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">Decoration: Black sesame seeds</span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
Method:</span><div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">1. Put the ground sesame into your mill/grinder and put in some of the measured flour. Grind it together. It will make the sesame finer. Mix the powdered sesame with the rest of the flour, set aside.</span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;"><div style="text-align: start;">
2. Mix softened butter with icing sugar until combined.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
3. Pour in all the flour mixture and mix until just combined.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
4. Leave the mixture for around 15 minutes, and it will be rollable.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
5. Shape cookies according to preference. If you want to roll out and use a cookie cutter, a cool dough will be easier to work with.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
6. Decorate with some black sesame seeds.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
7. Bake in a preheated oven at 170C for around 15 minutes until the edges are slightly golden. Baking ime depends on the size of your cookies. The cookies might be slightly soft when they are hot from the oven, and will crisp up upon cooling.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
8. Keep in air tight containers.</div>
<div style="text-align: start;">
<br /></div>
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Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-12376242017002278302016-01-26T07:26:00.000+08:002016-01-26T07:29:51.434+08:00Prune千层蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tZtL2BBfUz0/Vqat4nqPhmI/AAAAAAAADwQ/Qw1i4GUMSQU/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tZtL2BBfUz0/Vqat4nqPhmI/AAAAAAAADwQ/Qw1i4GUMSQU/s320/image.jpg" width="320" /></a></div>
新年一定要做的其中一样千层蛋糕,一定要吃!肥就肥吧……<br />
食谱取自<a href="http://wendyinkk.blogspot.my/2009/04/prunes-layer-cake.html?utm_source=BP_recent">Table for 2.....or more</a><br />
<br />
<span style="background-color: white; color: #4c4c4c; font-family: "pt sans narrow"; font-size: 16px; line-height: 25px; text-align: justify;">
</span>
<br />
<div style="text-align: start;">
Ingredients:</div>
<div style="text-align: start;">
<span style="background-color: white; font-family: "pt sans narrow"; font-size: 16px; line-height: 25px; text-align: justify;">450gm butter</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">200gm sugar</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">10 medium eggs</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">510gm condensed milk (只用360g)</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">240gm cake flour</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">340gm dried pitted prunes (我切成条状,只用200g怕太甜)</span><br />
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">Method:</span><br />
1. Beat sugar and butter until light and fluffy.<br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">2. Add in eggs one by one. Beating well after each addition.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">3. Mix in condensed milk</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">4. Add cake flour to batter and mix well.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">5. Preheat Oven in grill mode at 220C.</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">6. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven</span><br />
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">7. Place one ladle of (A) in the hot pan.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">8. Spread batter evenly. Tilt pan left and right to level batter.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">9. Grill for 7 minutes or until cake layer turns golden.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">10. Remove cake pan from oven and press cake layer to release air.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">11. Arrange flattened prunes on top of layer .</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">12. Continue baking until all batter is used up.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">13. When done, leave to cool on wire rack for 10 minutes and overturn the cake. Peel the lining paper. Let the base dry properly and make sure the whole cake has cooled down before storing.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #4c4c4c; font-family: 'pt sans narrow'; font-size: 16px; line-height: 25px; text-align: justify;">Table for 2.....or more 的温馨提醒:</span></div>
<span style="background-color: white; color: red; font-family: "pt sans narrow"; font-size: 16px; line-height: 25px; margin: 0px; padding: 0px; text-align: justify;"></span><br />
<div style="text-align: start;">
<span style="background-color: white; color: #4c4c4c; font-family: "pt sans narrow"; font-size: 16px; line-height: 25px; text-align: justify;">1. If u find this cake dry, don't worry. It moistens up the next day. Anyway, it doesn't taste good on the same day. Just keep the whole cake in a tupperware.</span></div>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">2. Layer cakes can keep very well and they taste better when aged. 2 months in the fridge is not a problem. A week in room temperature is no problem. So, take ur time to slowly savour the cake, slice by slice.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NG8aIpDd3Sk/Vqat3PA1iEI/AAAAAAAADwE/d-PfcS35kks/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NG8aIpDd3Sk/Vqat3PA1iEI/AAAAAAAADwE/d-PfcS35kks/s320/image.jpg" width="320" /></a></div>
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</span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-45442707058504026542016-01-25T20:13:00.000+08:002016-01-25T20:13:06.840+08:00牛油cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pr6fidHa79k/VqYP5ha-kcI/AAAAAAAADvs/fZsdpvHyY0Q/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-pr6fidHa79k/VqYP5ha-kcI/AAAAAAAADvs/fZsdpvHyY0Q/s320/image.jpg" width="320" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);">只溶在口,不溶在手的cookies. 香,香,酥,酥……好吃!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">食谱取自<a href="http://www.christinesrecipes.com/2012/08/butter-cookies.html">简易食谱</a></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /><span style="font-weight: bold; margin: 0px; padding: 0px;">材料:</span> </span><br />
<span class="name" style="margin: 0px; padding: 0px;">中筋粉(plain flour / all-purpose flour) </span><span class="amount" style="margin: 0px; padding: 0px;">150克</span><br />
<span class="name" style="margin: 0px; padding: 0px;">粟粉(玉米粉) </span><span class="amount" style="margin: 0px; padding: 0px;">30克</span><br />
<span class="name" style="margin: 0px; padding: 0px;">吉士粉(custard powder) </span><span class="amount" style="margin: 0px; padding: 0px;">20克</span><br />
<span class="name" style="margin: 0px; padding: 0px;">無鹽牛油(無鹽奶油 unsalted butter, 室溫置軟) </span><span class="amount" style="margin: 0px; padding: 0px;">160克</span><br />
<span class="name" style="margin: 0px; padding: 0px;">糖霜(icing sugar) </span><span class="amount" style="margin: 0px; padding: 0px;">50克</span><br />
<span class="name" style="margin: 0px; padding: 0px;">雲呢拿香精(vanilla extract 或可不加) </span><span class="amount" style="margin: 0px; padding: 0px;">1/4茶匙 (没加)</span><br />
<span class="name" style="margin: 0px; padding: 0px;">泡打粉(baking powder) </span><span class="amount" style="margin: 0px; padding: 0px;">1茶匙</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /><span style="font-weight: bold; margin: 0px; padding: 0px;">做法:</span> </span><br />
<ol style="margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="instructions" style="list-style-type: decimal; margin: 0px; padding: 0px 0px 5px;"><span style="background-color: rgba(255, 255, 255, 0);">預熱焗爐至 180C / 356F. 預備兩個鋪上烘培紙 (baking paper) 的焗盤。</span></li>
<li class="instructions" style="list-style-type: decimal; margin: 0px; padding: 0px 0px 5px;"><span style="background-color: rgba(255, 255, 255, 0);">把中筋粉,粟粉和吉士粉拌勻,過篩備用。糖霜過篩,待用。</span></li>
<li class="instructions" style="list-style-type: decimal; margin: 0px; padding: 0px 0px 5px;"><span style="background-color: rgba(255, 255, 255, 0);">在一個盤中,用電動打蛋器,把牛油,糖霜和雲呢拿香精打發至發白和滑身。</span></li>
<li class="instructions" style="list-style-type: decimal; margin: 0px; padding: 0px 0px 5px;"><span style="background-color: rgba(255, 255, 255, 0);">篩入各種麵粉和泡打粉。先用低速拌勻。用膠刮把盤邊的麵粉刮下拌勻。用手輕輕捏成麵團。放置在一大塊保鮮膜中,覆蓋著滾成直徑約3½cm 之長條。包好,放入雪櫃(fridge)中冷藏15至20分鐘,稍轉硬身,可操作的狀態。</span></li>
<li class="instructions" style="list-style-type: decimal; margin: 0px; padding: 0px 0px 5px;"><span style="background-color: rgba(255, 255, 255, 0);">拿出雪櫃後,用刀把麵團長條切開約 1½cm厚度的小塊。切口向上放置在焗盤上面。用叉在表面輕壓出花紋。放入已預熱的焗爐中,焗約15分鐘,轉淡金黃色,即成。拿出焗爐,留曲奇餅在焗盤上靜置5分鐘。把曲奇餅轉至一鐵架上,待完全放涼。</span></li>
</ol>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-5117594806868186942016-01-22T07:00:00.002+08:002016-01-22T07:00:50.859+08:00杏仁巧克力豆饼干<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lzrr2DymuOw/VqFgjmXR-cI/AAAAAAAADu4/Lt2u-rs5_6E/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-lzrr2DymuOw/VqFgjmXR-cI/AAAAAAAADu4/Lt2u-rs5_6E/s320/image.jpg" width="320" /></a></div>
新年要到了,做一些自己喜欢的饼干或者试试己瞄了好久又没时间做的饼干吧!(不是没时间,只是时机不对罷了!哈哈……)<br />
<div style="text-align: justify;">
食谱取自<a href="http://wendyinkk.blogspot.my/2008/07/chocolate-chip-cookies.html?utm_source=BP_recent">Table for 2..... Or more</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients :</div>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">250gm butter</span></div>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">200 gm brown sugar</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">
</span><span style="text-align: justify;"></span></span>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">1 tsp salt</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">
</span><span style="text-align: justify;"><div style="text-align: start;">
2 tsp vanilla essence (没有加)</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
2 eggs</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
500gm chocolate chips (我只用300g, 怕大甜)</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
100gm coarsely chopped almonds (先烤过才切碎)</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
400gm flour</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
2 tsp baking powder<br />
<span id="goog_927523332"></span><span id="goog_927523333"></span><br /></div>
</span></span><br />
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">Method:</span></div>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">1. Cream butter and sugar together.</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">
</span><span style="text-align: justify;"></span></span>
<div style="text-align: start;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">2. Add in egg, vanilla, and salt and mix until well combined. This is the wet mixture.</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: justify;">
</span><span style="text-align: justify;"><div style="text-align: start;">
3. Sift flour and baking powder together. Mix with choco chips and almonds. This is the dry mixture.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
4. Put the dry mixed ingredients into the wet mixture and combine well.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
5. Scoop 1 tsp of cookie dough onto baking sheet, leaving some space in between each cookie.</div>
</span><span style="text-align: justify;"><div style="text-align: start;">
6. Bake at 180C for 15mins (for browner finish, but more fragrant) or 170C for 16 mins for a lighter colour.<br />
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</span></span>Ling yuen chin http://www.blogger.com/profile/16881940320085823501noreply@blogger.com0tag:blogger.com,1999:blog-2743478294948335396.post-80221384933989937662016-01-21T17:11:00.003+08:002016-01-21T17:11:33.316+08:00蒸:巧克力珍珠千层蛋糕<div style="margin-bottom: 15px; margin-top: 15px; outline: none; padding: 0px;">
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做了双倍材料,用8寸烤盘要放张烘焙纸才容易脱膜。非常湿润,好吃的蛋糕。因为没放浓缩巧克力精,所以颜色没有黑黒。<span style="background-color: rgba(255, 255, 255, 0);">食谱取自</span><a href="https://bakingintotheether.wordpress.com/2015/07/22/steam-chocolate-pearl-lapis/" style="background-color: rgba(255, 255, 255, 0);">Victoria Bakes</a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">材料:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">A</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">黄油 280克<br style="margin: 0px; outline: none; padding: 0px;" />糖 100克</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">B<br style="margin: 0px; outline: none; padding: 0px;" />蛋黄液 86克+全蛋液 334克(或用 420克全蛋液~约 7颗大鸡蛋)<br style="margin: 0px; outline: none; padding: 0px;" />*略打散</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">C<br style="margin: 0px; outline: none; padding: 0px;" /><span style="margin: 0px; outline: none; padding: 0px;"><a href="http://www.bakeking.com.sg/sites/default/files/TAN_0584_0.jpg" style="-webkit-transition: all 0.3s ease; border-color: rgb(155, 144, 109); margin: 0px; outline: none; padding: 0px; text-decoration: none; transition: all 0.3s ease;" target="_blank">浓缩巧克力精</a></span> 1大匙 (没有加,因为家里没有,又不想买了用一次而己)<br style="margin: 0px; outline: none; padding: 0px;" />咖椰 126克</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">D<br style="margin: 0px; outline: none; padding: 0px;" />蛋糕粉 105克<br style="margin: 0px; outline: none; padding: 0px;" />黑可可粉 21克<br style="margin: 0px; outline: none; padding: 0px;" />好力克 70克<br style="margin: 0px; outline: none; padding: 0px;" />泡打粉 1/2小匙<br style="margin: 0px; outline: none; padding: 0px;" />*混合、过筛</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;"><a href="http://trade.taobao.com/trade/detail/tradeSnap.htm?spm=a1z09.2.9.69.VNx7b5&tradeID=1160319696084424&snapShot=true" style="-webkit-transition: all 0.3s ease; border-color: rgb(155, 144, 109); margin: 0px; outline: none; padding: 0px; text-decoration: none; transition: all 0.3s ease;" target="_blank">手指饼干</a></span> 350克 (只用大约200g)</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">做法:</span></div>
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<span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0);">1.将 A食材打发至蓬松状态</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2.B 分次加入~每加入一份拌匀后再加入另一份</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3.拌入 C</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4.D 分三次翻拌入以上蛋糊</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">5.蒸锅里的水烧开后将烤盘摆入,预热两分钟</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">6.取出烤盘、倒入 80克面糊后码上手指饼干。每条饼干之间预留 1厘米空隙</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">7.烤盘放入蒸锅,每层面糊以中火蒸约 8分钟,或直到蛋糕顶部不粘手</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">8.以上步骤重复知道面糊用光为止</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">9.蛋糕熟透后倒扣在冷却架子上、立马脱模。待完全冷却后在切片享用</span><br />
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