tag:blogger.com,1999:blog-13933108516418011122024-03-14T09:34:54.674+08:00Bibi's Baking JourneyMichelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.comBlogger610125tag:blogger.com,1999:blog-1393310851641801112.post-57497995247464042282023-12-15T15:15:00.039+08:002023-12-25T20:22:51.458+08:00口感好到没话说的 ~ 肉桂苹果司康 - 【Apple Cinnamon Scone】<p>搀肉桂卷但想到至少要耗三小时就懒得动手,转念做了快速就吃上的苹果肉桂司康,欺骗餐也要有模有样😅,还特意的做成肉桂卷造型😜这次做的司康即便泠了还是外酥肉松,口感真的是好到没话说。</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><span><a name='more'></a></span><div><br /></div>这次做的司康口感我很满意很喜欢,关键在牛油够冰泠搅拌时没软化,糖加的不多但是尝得到甜味,一点点的美中不足的是开封了一阵子的肉桂粉香气散失了一些,香味满足不了我这肉桂深度爱好者。<div><br /></div><div>个人是觉得这口味的司康出炉当天的风味较逊色,我是更喜欢放置隔天/或泠冻后回烤的司康风味,无论是肉桂香和苹果甜味都更。<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p><span style="color: red;">【肉桂苹果司康食谱】</span></p><p><br /><span style="color: red;">材料A:~</span></p><div class="separator"><span style="font-family: arial;">中筋面粉(All Purpose Flour) - 200g (可以用低筋粉</span>,我个人比较喜欢中筋粉<span style="font-family: arial;">外酥脆内里松软的口感</span>)</div><div style="clear: both;"><br /></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">发粉 ( Baking Powder) - 6g</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">砂糖 (Castor Sugar ) - 20g </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">食盐 (Salt) - 少许</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">(所有材料混合均匀,过筛,备用)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="color: red; font-family: arial;">材料B:~ </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">切小丁状泠牛油 (Cut into small cubes Cold Butter) - 60g </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">鲜奶( Full Cream Milk) -60 ~ 70g (我用60g)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">冰泠的鸡蛋(Egg) - 1颗</span><span face=""arial" , "helvetica" , sans-serif">(蛋净重 47g</span><span face=""arial" , "helvetica" , sans-serif">)</span></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="color: red; font-family: arial;">材料C:~</span><span style="font-family: arial;"><span style="color: red;">苹果肉桂馅</span></span></div><div class="separator"><br /></div><div class="separator"><span style="font-family: arial;">去皮切丁苹果(Peel skin & Cut-tube Apple ) - 150g ~200g<br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">细砂糖 </span><span style="font-family: arial;">(Castor Sugar ) - 15g </span></div><div><br /></div><div><span style="font-family: arial;">肉桂粉 (Ground Cinnamon)- 5g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">苹果肉桂馅做法:</span><span style="font-family: arial;">用</span><span style="font-family: arial;">不沾锅把苹果和砂糖小火炒至苹果软身汁液收乾后把入</span><span style="font-family: arial;">肉桂粉加入炒出香味即可,</span><span style="font-family: arial;">放一旁待凉,备用。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><div class="separator"><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><br /></span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">制作步骤:-</span></div><div class="separator"> </div><div class="separator"><div>1)把切成丁状的冰牛油 加入材料A(1)里,用手指尖混着面粉捏牛油,快速的把牛油和面粉搓成类似面包糠状(沙粒状)。</div><div>**牛油必须保持在低温状态,牛油有小块粒状是没关系的,不要搓太久,手的温度会让牛油软化。</div><div><br /></div><div>2) 先加入材料B搅散的鲜奶鸡蛋液,用塑胶刮板(切面塑胶刀),快速的切拌和按压方式混合成团,(成团即可不要过度搓揉,会影响成品酥松口感。切拌按压是避免面粉起筋)。</div><div><br /></div><div>3)用塑胶刮板以对半切开后压方式处理,重复折叠3~4次即可。</div><div><br /><span new="" roman="" times="">4)放入冰箱泠藏30分钟。(如面团太湿太软,把泠藏时间加长)</span></div><div><span new="" roman="" times=""><br /></span></div><div><span new="" roman="" times="">5)桌上撒些面粉(份量外) 面团杆开</span><span new="" roman="" times="">对折,再整成</span><span new="" roman="" times="">形成2cm厚的长方形的面片。</span></div><div><br /></div><div>6)在<span style="font-family: "Times New Roman";">长方形面片上均匀撒上苹果肉桂馅(一端预留约0.5cm不要抹,做收口)由靠近自己的那端开始卷起来,涂上一层薄薄的牛奶预在留了约0.5cm那端捏紧接口,将卷好的面团稍微搓均,整成均匀的长条状。</span></div><div><span style="font-family: "Times New Roman";"><br /></span></div><div>7)切成6个小面团排入已经铺了烘焙油纸的烤盘里(面团与面团之间须留一些空间)。</div><div><br /></div><div>8)扫上薄薄一层的蛋液(或鲜奶),放入已预热的烤箱,以200度烤20分钟或至熟(烤箱温度,时间只供参考),即可。</div><div><br /></div><div>9)放置微温时享用口感最佳。</div><div><div class="separator"><br /></div><div class="separator"><span style="color: red;">补充分享:</span></div><div class="separator"><br /></div><div class="separator">1)(步骤1)和(步骤2)我是用食物料理机@Food Processor来完成。有食物处理机的朋友建议用它来制作,可以避免牛油因手的温度快速软化,影响司康的口感。</div><div class="separator"><br /></div><div class="separator">2)牛奶的份量不必全部用完(故此给了区间)。根据自己使用的面粉吸水量和鸡蛋净重的不同做调整,分次加入,可成团即可。</div><div class="separator"><br /></div><div class="separator">3)吃不完的司康可以收在冰库,食用时提前移至冰箱下层解冻,放置过冰箱的司康,建议回烤才享用,口感较优。</div><div class="separator"><br /></div><div class="separator"><br style="font-family: "Times New Roman";" /></div></div></div></span></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-51966352264416623992023-11-11T16:33:00.019+08:002023-12-28T13:26:41.163+08:00 忍不住 ~ 奥利奥司康 -【Oreo Scones】<p>现在玩面粉的次数是寥寥可数。一阵子没回来,趁双十一进来看看扫扫灰尘😆,顺道为这半年前连续做了二次的奥利奥司康做个记录!!</p><p></p><div class="separator" style="clear: both; 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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">这把食谱中的部分面粉换成荞麦面粉,多了一层坚</span><span style="font-family: arial;">果麦香气的司康</span><span style="font-family: arial;">和</span><span style="font-family: arial;">奥利奥的味道没有违和感</span><span style="font-family: arial;">,击中我这超级司康控的味蕾,忍不住的地连续</span>做了二次😋</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p><span style="color: red;">【奥利奥司康食谱】<br /></span><br /><span style="color: red;">材料A:~</span></p><div class="separator"><span style="font-family: arial;">低筋面粉(Low Protein Flour) - 200g</span></div><div class="separator"><span style="font-family: arial;"> </span><span style="font-family: arial;">(我用低筋面粉 -150g 和 荞麦面粉 @ Buckwheat Flour -50g)</span><span style="font-family: arial;"> </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">发粉 ( Baking Powder) - 6g</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">砂糖 (Castor Sugar ) - 20g </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">食盐 (Salt) - 少许</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">(所有材料混合均匀,过筛,备用)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="color: red; font-family: arial;">材料B:~ </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">切小丁状泠牛油 (Cut into small cubes Cold Butter) - 60g (我用发酵牛油)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">动物性鲜奶油 (Whipping Cream)- 70g </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">鲜奶( Full Cream Milk) -10g</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">冰泠的鸡蛋(Egg) - 1颗</span><span face=""arial" , "helvetica" , sans-serif">(我的蛋净重 47g</span><span face=""arial" , "helvetica" , sans-serif">)</span></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">材料C:~</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">奥利奥饼干碎(Oreo Small Crushed) -40g <br /></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><br /></div><div><div class="separator"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">制作步骤:-</span></div><div class="separator"> </div><div class="separator"><div>1)把切成丁状的冰牛油 加入材料A(1)里,用手指尖混着面粉捏牛油,快速的把牛油和面粉搓成类似面包糠状(沙粒状)。</div><div>**牛油必须保持在低温状态,牛油有小块粒状是没关系的,不要搓太久,手的温度会让牛油软化。</div><div><br /></div><div>2) 先加入材料B搅散的鲜奶油蛋液,用塑胶刮板(切面塑胶刀),快速的切拌和按压方式混合成团,(成团即可不要过度搓揉,会影响成品酥松口感。切拌按压是避免面粉起筋)。</div><div><br /></div><div>3)把奥利奥碎加入面团里,用塑胶刮板以对半切开后压方式处理,重复折叠3~4次即可。</div><div><br /><span new="" roman="" times="">4)放入冰箱泠藏30分钟。(如面团太湿太软,把泠藏时间加长)</span></div><div><span new="" roman="" times=""><br /></span></div><div><span new="" roman="" times="">5)桌上撒些面粉(份量外) 面团杆开</span><span new="" roman="" times="">对折,再整成</span><span new="" roman="" times="">形成2cm厚的面片。</span></div><div><br /></div><div>6)用圆型饼模切出圆饼 (切的时候不要按压,也不要左右旋转,要直下直上)没有饼模的可以用圆口的玻璃杯或其它的工具,把小面团排入已经铺了烘焙油纸的烤盘里(面团与面团之间须留一些空间)。</div><div><br /></div><div>7)扫上薄薄一层的蛋液(或鲜奶),放入已预热的烤箱,以200度烤20分钟或至熟(烤箱温度,时间只供参考),即可。</div><div><br /></div><div>8)放置微温时享用口感最佳。</div><div><div class="separator"><br /></div><div class="separator"><span style="color: red;">补充分享:</span></div><div class="separator"><br /></div><div class="separator">1)(步骤1)和(步骤2)我是用食物料理机@Food Processor来完成。有食物处理机的朋友建议用它来制作,可以避免牛油因手的温度快速软化,影响司康的口感。</div><div class="separator"><br /></div><div class="separator">2)牛奶的份不必全部用完。根据自己使用的面粉吸水量和鸡蛋净重的不同做调整,分次加入,可成团即可。</div><div class="separator"><br /></div><div class="separator">3)吃不完的司康可以收在冰库,食用时提前移至冰箱下层解冻,放置过冰箱的司康,建议回烤才享用,口感较优。</div><div class="separator"><br /></div><div class="separator"><br /></div><div class="separator"><br /></div><div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETNovlb-FOWJf3NrlAjBNjeUbd5zJ4GyoPQfuA7rnWCKz_IItSuimnAZZsXpG3lTf4BiULuY4WffHPeMRAdSHQvdOPlEkYgyGJaL1t2yF00ee0HlNJLCBL5YfwRz9yUBgtLs12XML-h8/s1600/1676596769746227-1.png"></a></div></div></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-34089104917336885892023-08-31T02:30:00.140+08:002023-09-10T07:47:13.508+08:00快手早餐 ~ 香蕉烤燕麦布丁 ~【Banana Baked Oats Pudding】刷小红书看到做法简单的燕麦食谱,意外的好吃。本来就爱吃燕麦的我是很喜欢这软糯又饱腹的香蕉烤燕麦布丁,重点这是搅二搅就可以搞定的早餐。<div><br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlQ07sQ90eHDWTKNGG9o9LQHTkBtB42z9PpF2-JHDz-COtdnAV7TIFnNuCvmMtTwY0J6npJrVJGUSuSi5MAp_dX7Pfit_oC4YNBZ3DwIiltBMAHHT94iedYFQzKR3FadWj1sUYj_-Xui8fceNcMuSKoV0G1y2GJSW_mkQE_ThnUq6eu5wQfM7muxxuu8Q" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlQ07sQ90eHDWTKNGG9o9LQHTkBtB42z9PpF2-JHDz-COtdnAV7TIFnNuCvmMtTwY0J6npJrVJGUSuSi5MAp_dX7Pfit_oC4YNBZ3DwIiltBMAHHT94iedYFQzKR3FadWj1sUYj_-Xui8fceNcMuSKoV0G1y2GJSW_mkQE_ThnUq6eu5wQfM7muxxuu8Q" width="400" /></a></div><div><div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;">燕麦取代面包的香蕉布丁面包@Banana Bread Pudding,没面粉也没加糖,算是健康早餐。甜度来自熟透的香蕉,做了二次都很满意,就我个人口味是可以完全不用再额外加糖。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><br /></span><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaqPJq529-gxMWSyv06DR8rjr-nZRhStB7QmoGXr7Pre0muYTnl9M9JCNPSH8abIeJcF3sxfeybvMsgRa6XZ_9CQaSglbTpLkCE0ZAvBpVUcd3P8_3UHZRWFrzGiec9OwWDM0ArAFxQF_CXTttI_e9B9aaEHwSbI1ug5JulL2empoNwPMHPsxTUA5pvcI" width="400" /></div><br /></div><div><div class="separator" style="clear: both; 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</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div><div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="color: red;">【香蕉烤燕麦布丁食谱】自小红书微改</span></div><div class="separator" style="clear: both;"><span style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red;">材料:- </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="clear: both;"><span style="font-family: arial;">熟透香蕉 (Over-Ripe Bananas) - 2根 </span></div><div style="clear: both;"><span style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">即食燕麦或燕麦片(Quick Oats or Rolled Oats ) - 40g </span></div><div style="clear: both;"><span style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">鸡蛋 (Egg) - 1颗 </span></div><div style="clear: both;"><span style="font-family: arial;"><br />全脂鲜奶 (Full Cream Milk ) - 100g (我用椰奶)</span></div><div style="clear: both;"><span style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">生核桃粒 (Raw Walnuts )- 适量<br /><br /></span></div><div style="clear: both;"><span style="background-color: yellow; color: blue;"><br /></span></div><div style="clear: both;"><span style="color: red;">模具:</span>耐高温陶瓷碗。</div><div style="clear: both;"><br /></div><div style="clear: both;"><br /><span style="color: red;">做法:</span></div><div style="clear: both;"><span style="color: red;"><br /></span></div><div style="clear: both;">1)香蕉用叉子压成泥状,备用。</div><div style="clear: both;"><br /></div><div style="clear: both;">2)鸡蛋和鲜奶搅拌均匀,加入燕麦和香蕉泥混合均匀。</div><div style="clear: both;"><br /></div><div style="clear: both;">3)倒入抹过薄薄一层牛油的烤碗里至8分满,表层铺上核桃粒。</div><div style="clear: both;"><br /></div><div style="-webkit-text-stroke-width: 0px; clear: both;"><div style="margin: 0px;">4) 放入已经备热10分钟的烤箱里中层,以180度烤20分钟或至熟 (烤箱温度时间只供参考,烤箱温度自行拿捏)。<br /></div></div></div><br /></div></div><div><span style="color: red;">补充分享:</span></div><div><br /></div><div>1)熟透香蕉甜度高,不用额外加糖。喜甜的或香蕉熟度不够或不甜,可按自个的口味加入适量的糖量。</div></div><div><br /></div><div>2)因为不能吃太多奶制品,所以我用椰奶@Coconut Milk代替鲜奶 。</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHmvLx3ebWFNHPI-ju2hNqm4nQjRzdLwCSHXBApSedScd-_yqiqEX-K4yAX-nsuXiERcM4tR4pCkwlZuO7Gk4TQDsWnl_6tUWbVK2WsOeAi4SLiQ4lKVFZVoxC8bplmgWwn76DOn2rAZtsOIOMtQExrCrn_8uwpYzGO-lmlxA6M8H_1m_2dO8RBjEee20" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHmvLx3ebWFNHPI-ju2hNqm4nQjRzdLwCSHXBApSedScd-_yqiqEX-K4yAX-nsuXiERcM4tR4pCkwlZuO7Gk4TQDsWnl_6tUWbVK2WsOeAi4SLiQ4lKVFZVoxC8bplmgWwn76DOn2rAZtsOIOMtQExrCrn_8uwpYzGO-lmlxA6M8H_1m_2dO8RBjEee20" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">手作日期记录:04/08/2023</div><br /></div></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-8903358418256964982023-07-31T09:38:00.053+08:002023-09-08T08:27:28.847+08:00部落格九周年 ~ 黑芝麻牛油蛋糕 -【Black Sesame Butter Cake】<p>部落格第九个周年庆,没特地开炉烤蛋糕,就用月初连续做了二次的黑芝麻牛油蛋糕做个记录呗。即将迈入第10年我也从开始时的烘焙深度爱好者痊愈,由(重症患者)转为(轻微患者)😅,烘焙次数是从每星期到现在几个月都没一次。呵呵,没变的就是那张依然爱吃甜品的嘴!</p><p><br /></p><p style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEilC7_uuM1Id9NkI4koDDP4_XoYhLoHqCt7Fv0RlrR4B9S66GJVa_ocrIGjUwrpSCwssg8t5fSA3eSjWOPTWDPsMAUpIvnY2xnUOyGzJLBd_1fisEJyoyMXeF77NNyZNeZ5RZwL-WZcnv0aaoHQecMA-8_Yigk2SzSl6EedRqSsAqL4sip_4XsE31iwBlY" width="400" /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTUBnczS009b_dJl5dQU_k_qGqnyq8ozt5M4X8Bmh3_1MblLiEOBhIuFkK9uDuoz4k2E5WIfQkjp8wTH93JgR35C42HWLzQVqWOBPd7a-bwLisNPg3V6UIsNNaioWTm-xLHj8PgBgt9XmKepoVZtfeiNtPWfD9LpGdJdvRZI-kkiA2qjVzF2DlKqA3sGI" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">嗯,应该怎么形容这蛋糕呢?有点小失望黑芝麻的味道和香味都不明显,下次或许可以尝试用黑芝麻酱。</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: left;"><br /></div>用不同的黑芝麻粉做了二次。同样是100%纯黑芝麻粉,只是随礼篮来的黑芝麻粉明显色泽和香味都比较差(下图),还是喜欢自己惯用的黑芝麻粉香味和色泽(上图)。</div><p style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNBeCdTB4XHKNmo2iFlNGIkJ1Yxe8uKKLVFpmU8QUCS00m-FDhIK5_SG0FAxM3qSWLyTq7MDZXTYG-DVBICpZNUZ4f9cGxOR9pXaEFJnxh8gZ4hCZwV7Ppdbh1EfWSfMh0ewGZSmDinQIiQGoHJhUUzo--czkEetcGZropn9tZN_iIO4OMbc5iBs-EDDo" width="400" /></p><p><span style="color: red;"><b>【黑芝麻牛油蛋糕食谱】</b></span><br /><br /><br /></p><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">材料: -</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">室温牛油 ( Room Temperature Butter) - 125g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 65g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">室温鸡蛋 ( Eggs) - 125g(去壳后净重)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">低筋面粉 ( Cake Flour or Low Protein Flour) - 120g (我用普通面粉@ All Purpose Flour)</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: arial;">黑芝麻粉 (Pure Black Sesame Powder) - 15g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">发粉 (Baking Powder) - 1 茶匙 (我用3g)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">全脂牛奶 ( Full Cream Milk) - 45g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">模具:-</span> 6寸长形磅蛋糕模。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both;"><span style="color: red;">制作步骤:-</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">1)面粉,黑芝麻粉及发粉一起过篩,待用。</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">2)牛油和细砂糖用搅拌机搅打至蓬松,牛油颜色转乳白色。</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">3)</span><span face=""arial" , "helvetica" , sans-serif"> </span><span face=""arial" , "helvetica" , sans-serif">鸡蛋先用叉子打散,以少量多次加入奶油糊里的方式(</span>我分成几次,必<span face=""arial" , "helvetica" , sans-serif">须确定</span><span face=""arial" , "helvetica" , sans-serif">充分混合后</span><span face=""arial" , "helvetica" , sans-serif">才放另外一部分),不然一下子液体太多容易打至油水分离成豆腐花状。(若出现油水分离状况,可加适量份量内的面粉再继续搅打)。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">4)把过篩的粉类和牛奶分次交替加入奶油糊里搅打均匀</span><span style="font-family: arial;">。</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">5)倒入铺了烘焙纸或抹了一层牛油的模里。</span><span style="color: red;">(面糊进烤箱前~先用抹了食油的小刀在面糊表面划开一条裂痕,就可以烤出裂痕整齐的蛋糕了)。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">6)放入已经预热的烤箱底层,以170度烤30分钟或至熟头,用竹签插入蛋糕,拉起来没沾黏物,即可。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">7)烤好取出(不用倒扣)待凉,即可脱模,室温放置待回油(隔天)食用。也可以把脱模後的蛋糕包好(放置二天更棒)才食用,经过回油的蛋糕风味会更佳。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjffa9O4tj-x_mZ9eCAhM2UpskdFOOKHyGreYDWRGGMrv4NxhZKDSuGMBPgCxeAEgv6ZTzFOYOteIbBq5QNEpU4FK1VTdrFgDcjc75qP9LUlb1Bn_4cC7qD33PkIFye07tpUazGmhWXfE8MaztXDfaGP6iz_yjKuvTVvMYTEQcGo-uuBT7AVzTxijsOMw4" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEjffa9O4tj-x_mZ9eCAhM2UpskdFOOKHyGreYDWRGGMrv4NxhZKDSuGMBPgCxeAEgv6ZTzFOYOteIbBq5QNEpU4FK1VTdrFgDcjc75qP9LUlb1Bn_4cC7qD33PkIFye07tpUazGmhWXfE8MaztXDfaGP6iz_yjKuvTVvMYTEQcGo-uuBT7AVzTxijsOMw4" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">手作日期记录:06/07/2023 &08/07/2023</div></span></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-21894484742595384272023-06-24T02:50:00.032+08:002023-06-30T09:01:48.036+08:00 快手早餐 ~ 红薯蛋挞(无燕麦版) - 【 Sweet Potato Egg Tarts】<p>每天的早餐都没啥新意,除了必有的水煮蛋,蒸番薯和玉米则是换着吃就这样吃了几年。今天就换个新鲜一点的吃法,鸡蛋番薯依然是标配,就只是多加二种材料做了无面粉无油,无负担健康的红薯蛋挞。没燕麦的挞皮口感我很满意很喜欢,肯定会把它加进我的早餐餐牌♥</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><p style="text-align: left;">绵绵软软,甜度不高,简单又好吃的快手早餐 。</p><p style="text-align: left;"></p></div><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;">
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</div><div><br /></div><span></span><span><a name='more'></a></span><div><br /></div><p></p><p style="text-align: left;"><span style="color: red;">【红薯蛋挞食谱】</span></p><p style="text-align: left;">达皮 :~</p><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">番薯泥 (Mashed Sweet Potatoes) - 适量 (我用红心番薯)</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">馅料:~</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">细砂糖 ( Castor Sugar) - 15g (我用<span style="font-family: arial; text-align: justify;">赤藓糖醇 @ Erythritol</span><span style="font-family: arial;">) </span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">鸡蛋 (Egg) - 1粒</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="text-align: justify;">全脂鲜奶 (Full Cream Fresh Milk) - 60g</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="color: red;">做法:</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1) 番薯去皮切小块隔水蒸熟。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2)倒掉多余的水分,趁热压成泥状(如用的番薯水分比较高番薯泥湿软,可以加适量的燕麦调整它的软硬),我不喜欢加燕麦(Quick Oatmeal)的口感,再来就是我用的番薯水分不多,就省略了)。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3)分成小团,把一份小团放入玛芬纸杯或铝箔挞杯,按压均匀。</div><div class="separator" style="clear: both;"><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">4)馅料全部的材料一起搅均匀,过滤。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">5)将馅料倒入酥皮里至8分满。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">6)放入已经备热的烤箱,以170度烤15分钟。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span style="color: red;">补充:</span></div><div><br /></div><div>番薯 ~ 红心番薯水分比较高,紫心番薯水分比较少口感比较扎实干瘪。做蛋挞我喜欢红心番薯软绵的口感。</div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;">光盘行动!!二个番薯蛋挞,4份之一个牛油果,一杯咖啡,满足的早餐。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div></span></div></div><span><!--more--></span>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-15750891750342182982023-05-10T17:35:00.036+08:002023-08-14T08:21:03.996+08:00矛盾的生物! ~ 蓝莓酥粒芝士蛋糕 -【Blueberry Crumble Cheesecake】<div>俗话说熟能生巧,勤能补拙。烘焙这方面的的确确是生疏了,太久没做蛋糕烤面包了,连简单的芝士蛋糕都差点搞砸;大头虾到忘了加“鲜奶油”,蛋糕糊送进烤箱烘烤,收拾时才发觉鲜奶油还乖乖地在哪纳凉😅😅</div><div><br /></div><div>要怎么形容这蛋糕呢?缺少了鲜奶油的蛋糕除了凝固力比较差,室温时软化的较快之外,口感上最明显的差异就是没这么细滑。念及热量平常吃甜点会很有节制,虽然有一点气自己的粗心,但另一方面心里头却又暗喜托自己粗心之福反而做了个油脂热量稍微低的蛋糕,可以大块朵颐,呵呵,女人确实是矛盾的生物!</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNsHOJcGOw_mStUhxG1o-8tsdKZxJMRJM_50DBx8lyXwPTfWdbP_xPE6b-b2EHgMxwEhDa0rrgL7LR1wzKkGPb8A_05dN8YSPjYbllZIpOYKCcIYwFk5sIg94dkQ0Ub32qXKVw7KNuUFuNrKba-2m3XoUL3qs5iBjPyS-winqe6ZCbYnDcdEsf29WH" width="400" />
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</div><span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">虽然这次是无心之失,话说过去偶尔也会对食谱中的一些材料是否真的“必须一定得用”抱有疑问",记得曾经在某著名甜点博客的文章看过这么一段。。食谱会用那种材料一定有它的原因,每一种材料都它的“功能”尤其是重点食材,真的不可以随意略过,更换或用其他食材替代,因为将会是失败的关键原因。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">记录是方便自己日后查阅食谱,现在很少烘焙不知道几时才有动力再挑战这款好吃,值得再做的芝士蛋糕,就厚脸皮的把有缺陷,照片拍的不清晰的蛋糕上载做记录😆</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div><div><br /></div><div><span style="color: red;">【6寸 ~ 酥粒芝士蛋糕食谱】参考自小红书,微改。</span></div><div><br /></div><div><br /></div><div><span style="color: red;">~ 酥粒食材 ~</span></div><div><br /></div><div><span style="font-family: arial;">低筋面粉 (Low Protein Flour) - 30g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">杏仁粉(Almond Flour) - 30g (如果没有杏仁粉,可以用低筋面粉)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">细白砂糖 (Castor Sugar) - 20g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">含盐牛油 (Salted Butter) - 25g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">~餅乾层材料~</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">消化餅乾(Digestive Biscuit)-75g(我用奥利奥碎 @ Oreo small crushed)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">融化牛油 (Melted Butter) - 25g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">~芝士糊材料~</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温软化奶油乳酪 (Soften Cream Cheese) - 226g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">原味无糖希臘优格 (No-Added Sugar Plain Greek Yogurt) - 100g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">鲜奶油 (Whipping Cream) -100g (我忘了加入 ~ </span><span style="font-family: arial;">附注1:</span><span style="font-family: arial;">)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">细白砂糖 ( Castor Sugar) - 50g (夹层用</span><span style="font-family: arial;">Fruttose</span><span style="font-family: arial;">蓝莓酱,放30g ~ </span><span style="font-family: arial;">附注2:</span><span style="font-family: arial;"> </span><span style="font-family: arial;">)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温鸡蛋 (Room Temperature Egg) - 2个B蛋</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">柠檬汁 (Lemon Juice) - 10ml</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">玉米粉或低筋面粉 (Corn Starch or Low Protein Flour) - 12g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">~ 夹层~</span></div><div><span style="color: red;"><span style="color: black; font-family: arial;"><br /></span></span></div><div><span style="font-family: arial;"><span style="color: red;"><span style="color: black;">新鲜蓝莓(Fresh Blueberry) - 适量 </span></span> (我用 Fruttose 蓝莓酱 (80g左右)~ </span><span style="font-family: arial;">附注:2</span><span style="font-family: arial;">)</span></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="color: red;"><br /></span></div><div><span style="color: red;">模具:6寸脱底模</span></div><div><span style="color: red;"><br /></span></div><div><br /></div><div><span style="color: red;">制作方式:~</span></div><div><br /></div><div>1)酥粒~所有材料放一起,用手搓均勻,搓成較大顆粒状,放冰箱冷藏。</div><div><br /></div><div>2)消化餅乾碾碎,加入融化的牛油拌勻,放入鋪了油紙的模具中压实后放冰箱冷藏30分钟。</div><div><br /></div><div>3)奶油乳酪室溫軟化,攪拌至順滑,依次加入优格→白砂糖→雞蛋→淡奶油→低筋面粉,充分拌勻。</div><div><br /></div><div>4)先把拌好的芝士糊过滤。</div><div><br /></div><div>5)倒入一半的芝士糊模具中,鋪一层蓝莓,倒入剩余的芝士糊,然后才鋪上泠藏过的酥粒(可以按个人喜好再放一些蓝莓在表层)放入預热好的烤箱中180度烤35分鐘。(視酥粒上色程度加蓋錫紙)</div><div><br /></div><div>6)取出晾涼後放入冰箱冷藏三小時以上或過夜。</div><div><br /></div><div>7)脱模,享用。</div><div><br /></div><div><br /></div><div><span style="color: red;">附注:~</span></div><div><br /></div><div>1) 动物鲜奶油 ~ 正确的做法是要加入鲜奶油,有兴趣试做这蛋糕的朋友不要也不建议省略鲜奶油喔。</div><div><br /></div><div>2)新鲜蓝莓 ~ 按照原谱使用<span style="font-family: arial;">新鲜蓝莓来制作味道应该更优。</span>我是因为手边的<span style="font-family: arial;">Fruttose蓝莓酱即将逾期,所以用它来代替新鲜蓝莓。</span></div><div><br /></div><div><br /></div><div><br /></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhp_8tqFEVkN0Dk5_0QDmMclTPuQbxNNXa4vl4Mi-fy41hiBJyOqEkDp-P9PoOw17_GFd9Wfvbvl51eGLrXwqpEbYpM13I3QJMB88qxddnHS5OZ6Pdw-BE3t-1TfvuX89SxN-Zci7oUbXBDTXnWtsJV9O052-ex_naXUMpM0pgUYHDGdL4SawyOvnsT" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhp_8tqFEVkN0Dk5_0QDmMclTPuQbxNNXa4vl4Mi-fy41hiBJyOqEkDp-P9PoOw17_GFd9Wfvbvl51eGLrXwqpEbYpM13I3QJMB88qxddnHS5OZ6Pdw-BE3t-1TfvuX89SxN-Zci7oUbXBDTXnWtsJV9O052-ex_naXUMpM0pgUYHDGdL4SawyOvnsT" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">手作日期记录:30-04-2023</div><br /><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div><br /></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-87241973906253720592023-02-28T17:13:00.017+08:002023-05-12T10:00:10.119+08:00司康控也来复刻 ~ 英女王御厨经典司康 -【 Queen Elizabeth's Royal Pastry Chefs Scone @ British Scone】<p>收着这据说是英女王前御厨分享出来的司康食谱一段时间,这前御厨还透露英女王是司康控,几乎每天都会吃司康,尤其喜欢抹上果酱的,嘿嘿,恰巧我也是不折不扣的司康控那肯定是要复刻御厨的食谱囖。果然没失望,真的,真的很好吃。</p><p>这个食谱与我之前做过的最大的差别应该就是泡打粉的用量,面团还没拌好泡打粉就已经开始发挥作用,当下想到糟糕这次怕是翻车了。虽然现在很少玩面粉,但心里头寻思应该不至于搅一搅,拌一拌的司康都失败吧,哎呀,是惊喜不是惊吓啦!这司康是意外的美味,嗯,正确一点的说法是非常美味。</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NvG4FDUy0MwGlBqi39N4JYWcyjDTyvV28k27EQeI-uVGkpIUijzldU-sZFh6GElyoJBJ3PcxRNODxIMCg6FefHIGLoVfLYzQBAjS7bPp-Qfh7sPDwzOkt88k8JUzEOIakUsQ3qbe7SM/s1600/1676596279995673-0.png" width="400" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name="more"></a></span><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">抗拒不了香喷喷的诱惑,顾不得还热腾腾就炫了二个。家里没有中筋面粉所以我用低筋粉代替。还用了最爱的发酵奶油,圣诞腌渍的酒渍杂果,边缘酥脆里头松软类似蛋糕的口感,加上香甜的杂果,是真的很好吃。</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="color: red;">【 英女王御厨经典司康食谱】</span>取自<a href="https://linnh2013sep.blogspot.com/2021/04/blog-post_2.html">这里</a> (原分享自<a href="https://www.townandcountrymag.com/society/tradition/a32621700/queen-elizabeth-royal-family-pastry-chef-scone-recipe/">这里</a>)<br /><br /><span style="color: red;">材料A:~</span></p><div class="separator" style="clear: both;"><span style="font-family: arial;">普通面粉(Plain Flour) - 250g (我用低筋面粉)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">发粉 ( Baking Powder) - 14g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">砂糖 (Castor Sugar ) - 43g (我用35g)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><span style="font-family: "Times New Roman";">食盐 (Salt) - 少许</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">(所有材料混合均匀,过筛,备用)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">材料B:~ </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">切小丁状泠牛油 (Cut into small cubes Cold Butter) - 47g (我用发酵牛油)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">白脱牛奶 (Butter Milk)- 70g ~ 80g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">【或用冰的全脂牛奶 + (柠檬汁或醋】用汤匙搅拌匀后搁置约5分钟至呈优格状,即可使用】</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">冰泠的鸡蛋(Egg) - 1颗</span><span face=""arial" , "helvetica" , sans-serif">(我用A蛋净重 54g</span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;">)</span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><span style="font-family: arial;">葡萄乾 (Raisins) -50g (用热水浸泡30分钟,吸干水分)</span></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div><div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">制作步骤:-</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"> </span></div><div class="separator" style="clear: both;"><div style="clear: both; font-family: arial;"><br /></div><div style="clear: both; font-family: arial;">1)把切成丁状的冰牛油 加入材料A(1)里,用手指尖混着面粉捏牛油,快速的把牛油和面粉搓成类似面包糠状(沙粒状)。</div><div style="clear: both; font-family: arial;"><span style="color: red;">**牛油必须保持在低温状态,牛油有小块粒状是没关系的,不要搓太久,手的温度会让牛油软化。</span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><br /></span></div><div style="clear: both; font-family: arial;">2) 先加入材料B搅散的蛋液,再酌量加入白脱牛奶用手或塑胶刮板(切面塑胶刀),快速的切拌和按压方式混合成团,(<span style="color: red;">成团即可不要</span><span style="color: red;">过度搓揉,</span><span style="color: red;">会影响成品酥松口感。</span><span style="color: red;">切拌按压是避免面粉起筋</span><span style="color: red;">)</span><span style="color: red;">。</span></div><div style="clear: both; font-family: arial;"><br /></div><div style="clear: both; font-family: arial;">3)团把葡萄乾加入面团里,用塑胶刮板以对半切开后压方式处理,重复折叠3~4次即可。</div><div style="clear: both; font-family: arial;"><span style="color: red;"><br /></span><span style="color: red;"><span new="" roman="" style="color: black;" times="">4)放入冰箱泠藏30分钟。(如面团太湿太软,把泠藏时间加长)</span></span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><span new="" roman="" style="color: black;" times=""><br /></span></span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><span new="" roman="" style="color: black;" times="">5)桌上撒些面粉(份量外) 面团杆开</span></span><span new="" roman="" times="">对折,再整成</span><span new="" roman="" times="">形成2cm厚的面片。</span></div><div style="clear: both; font-family: arial;"><span style="color: #e06666;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">6)</span><span style="font-family: "Times New Roman";">用圆型饼模切出圆饼 (切的时候不要按压,也不要左右旋转,要直下直上)没有饼模的可以用圆口的玻璃杯或</span><span style="font-family: arial;">其它的工具</span><span style="font-family: "Times New Roman";">,把小面团排入已经铺了烘焙油纸的烤盘里(面团与面团之间须留一些空间)。</span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="clear: both; font-family: arial;"><span>7)</span><span style="font-family: "Times New Roman";">扫上薄薄一层的鲜奶(或蛋液),</span><span style="font-family: "Times New Roman";">放入已预热的烤箱,以200度烤20分钟或至熟(烤箱温度,时间只供参考),即可。</span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";">8)放置微温时享用。</span></div><div><span style="font-family: "Times New Roman";"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">补充分享:</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1)<span style="font-family: arial;">白脱牛奶的份量给了区间,不必全部用完。根据自己使用的面粉吸水量和鸡蛋净重的不同做调整,分次加入,可成团即可。</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-family: "Times New Roman";">2)冰箱放置过的司康,建议回烤才享用,口感较优。</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-family: "Times New Roman";">3)</span></span>(步骤1)和(步骤2)我是用食物料理机@Food Processor来完成。家里有食物处理机建议用它来制作,可以避免牛油因手的温度快速软化,影响司康的口感。</div><div class="separator" style="clear: both; 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</div><br /></span></div><div><span style="font-family: "Times New Roman";">手作日期记录16/02/2023</span></div></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com2tag:blogger.com,1999:blog-1393310851641801112.post-26086607996773811572023-01-15T19:21:00.017+08:002023-05-25T08:32:46.387+08:00 5种食材 ~ 推荐 入口即溶 蓝莓酥 - 【 The Best Melt-In Mouth Blueberry Tarts @CNY 2023】<p>今年的农历新年来得特别早,才忙完圣诞烘焙,马上又要开始做年饼了。不懂有没有人和我一样过年就是要自己动手做年饼才甘愿,除了应节也送人,为新年忙碌,也感到新年的气氛。</p><p>几年前做了这材料简单家人周遭朋友很喜欢酥绵入口即溶,微酸香甜的【蓝莓酥】,也托福因而做了几百粒的订单。这二年一直买不到蓝莓馅也就没机会再做,在烘焙店看到断货很久的蓝莓馅,毫不犹豫的买几包回家😊</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name="more"></a></span><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">口味这东西是很个人的,有些人爱奶香味浓郁,但也有人完全不爱。如果你刚好是后者,却喜欢那种入口即化的凤梨酥,那么这食材超简单,味道单纯朴实,本来用凤梨馅被我换成蓝莓馅的饼皮配方可能会是你那杯茶。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">网上食谱多如天上繁星,幸运的就会觅到喜欢适合的。机缘巧合在@Nasi Lemak Lover 和揾到食博客拿到这他们无私分享的饼皮配方,饼皮真的是酥的不得了,据说当年得到很多博客赞赏哦。独乐乐不如众乐乐,我也与有缘到访这博客的朋友分享,告诉你们也无妨这就是我的蓝莓酥订单饼皮配方。每个人都有自己的手法,及选用材料的喜好,这些微差即便是同一个食谱配方做出来的口感味道也不会一样,如何用它做出具个人特色才是重点🥰, 与你共勉!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif="" style="color: red;">【蓝莓酥</span></span><span arial="" helvetica="" sans-serif="" style="color: red;">食谱】</span><span arial="" helvetica="" sans-serif="">参考自 <a href="https://bibibaking.blogspot.com/2020/01/best-melt-in-mouth-blueberry-tarts.html">这里</a></span></div><div><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif=""><br /></span></div><div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="" style="color: red;">材料 :成品 48粒 (皮 10克 / 馅 8克)</span><br /><span arial="" helvetica="" sans-serif="" style="color: red;"><br /></span><span arial="" helvetica="" sans-serif="" style="color: red;"><span arial="" helvetica="" sans-serif="" style="color: black;"><span arial="" helvetica="" sans-serif="">低筋面粉(Low Protein Flour ) - 255</span></span><span arial="" helvetica="" sans-serif="" style="color: black;">g</span><span arial="" helvetica="" sans-serif="" style="color: black;"> </span></span><br /><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif="" style="color: red;"><span arial="" helvetica="" sans-serif="" style="color: black;"><br /></span></span>室温软化含盐牛油 (Soften Salted Butter) -175g</span></span></div><div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">蛋黄 ( Egg York) - 1粒</span></span><br /><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">罐装甜炼乳 (Sweet Condensed Milk ) - 50g </span></span><br /><br /><span style="color: red;"><br /></span></span></div><div><span style="font-family: arial;"><span style="color: red;">馅料:</span><span style="color: red;">48粒 ~(每粒 8克)</span><br /><br /></span><div></div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">市售蓝莓馅 (Blueberry Filling ) - 400g (或黄梨馅)</span><br /></span><div dir="ltr"><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="color: red;"><br /></span></span></div><div><span style="font-family: arial;"><span style="color: red;">抹面:(混合拌均匀,过筛)</span><br /><br />蛋黄 (Egg Yolk)- 1粒<br /><br />蛋清 (Egg White ) - 1大匙<br /><br /><br /><span arial="" helvetica="" sans-serif="" style="color: red;">制作步骤:-</span><br /><br /></span><div class="_wk" style="background-color: white; line-height: 20px;"><div class="_wk"><span style="font-family: arial;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1)蓝莓馅分割成</span>每个重量<span face=""arial" , "helvetica" , sans-serif">8克的小剂子,待用。</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2) 面粉过筛</span><span face=""arial" , "helvetica" , sans-serif">,备用。</span></span></div></div><div class="_wk" style="background-color: white; line-height: 20px;"><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">3) 室温软化牛油和炼奶用搅拌机打至颜色变乳白色(我用中速打打2分钟左右),加入蛋</span></span><span face=""arial" , "helvetica" , sans-serif">黄后充分搅拌均匀。</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4) 把过筛的面粉加入用塑胶刮刀混合成软面团,休面30分钟。</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span></div><div></div></div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">5)面团</span>分割成每个重量为(10克)的小面团。<span arial="" helvetica="" sans-serif=""></span><br /><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">6)取一份皮料放上一份馅料用手慢慢包裹均匀,收紧收口,</span>搓圆。<br /><br />7)涂上蛋黄液,排入已经铺了不沾烘焙油纸的烤盘里。<br /><br />8)烤箱预热后,放中层以160度烘烤15~18分钟(我用160度烤 28分钟)。<br />(温度和时间只供参考,面团重量与烤箱的不同所需温度时间不一,请自行灵活调整)<br /><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">9)烤好放置在铁网上散热,完全凉了后才可以收进盒子里。</span></span></div></div><div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></span></div><div><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div><span arial="" helvetica="" sans-serif=""><div class="separator" style="clear: both; text-align: center;">
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</div><br /></span></div><div style="text-align: left;">手作日期记录:12/01/2023</div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-81019877158602313252022-12-28T14:46:00.010+08:002022-12-29T18:02:17.578+08:00乘兴追击 香气迫人的 ~ 香橙坚果黑巧克力蛋糕 ~【Orange Dark Chocolate Cake】<div>心飘远了很久,圣诞节庆这时段算是暂且把烘焙的热忱给找回来了。酒香杂果蛋糕,潘娜朵妮后<span style="font-family: arial;">乘兴追击做了这浓郁巧克力香味的</span>蛋糕。额外添加橙酒的蛋糕,表层粉饰的糖渍橙片和杏仁碎粒,不晓得这样的蛋糕会不会让你把它节庆联想在一块,我是觉得也蛮适合在圣诞这欢乐时节享用 🎅🎅</div><div><br /></div><div>用巧克力做的蛋糕,香气是毋庸置疑的。无论是在烤炉中,或拍照时阵阵浓郁的巧克力味夹著橙子香味扑鼻而来,浓浓的香味一再的考验我的定力,必须要转移注意力才不会照片没拍完就咬一大口。</div><div><br /></div><div>谢谢好友的介绍,香味浓郁,绵绵松软的口感。。好吃!!</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">进烤箱前忘了把气泡敲掉,蛋糕体并不细致😅,幸好气孔不影响它的美味。</div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><span><a name="more"></a></span><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuQI4Lg5FOzUtSTo3G5j4sacGmSjDjDZ3eCupvZubFvurlk3KWmOS4fW1BoNk2LCBEqzBSTye1KW_w8nvUXbjFQ9ov9PSFc8yYgFG6E3S5qCBQJuqpSBLxKHzPBRct-q-9gujGmOefaU/s1600/1672179943741911-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuQI4Lg5FOzUtSTo3G5j4sacGmSjDjDZ3eCupvZubFvurlk3KWmOS4fW1BoNk2LCBEqzBSTye1KW_w8nvUXbjFQ9ov9PSFc8yYgFG6E3S5qCBQJuqpSBLxKHzPBRct-q-9gujGmOefaU/w480-h640/1672179943741911-0.png" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div><div><br /></div><div><span style="color: red;">【香橙坚果黑巧克力蛋糕食谱】取自 Nico Wong </span></div><div><br /></div><div><span style="color: red;">蛋糕体材料 :</span></div><div><br /></div><div><span style="font-family: arial;">室温无盐奶油 (Room Temperature Unsalted Butter) - 125g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">幼糖 (Castor Sugar) - 85g </span></div><div><span style="font-family: arial;"> </span></div><div><span style="font-family: arial;">橙皮碎 (Orange Zest) - 取自2粒橙子</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温全蛋 (Room Temperature Eggs) - 5粒 (280g)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">盐 (Salt) - 1/2茶匙 (如用含盐牛油,可省略)</span></div><div><span style="font-family: arial;"> </span></div><div><span style="font-family: arial;">普通面粉 (All Purpose Flour) - 185g (我用蛋糕粉)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">泡打粉 (Baking Powder) - 8g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">鲜橙汁 (Fresh orange Juice)- 70g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">黑巧克力 (Dark Chocolate) - 100g ( 我用Belcolade Dark Chocolate )</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">坚果 (Raw Nuts) - 适量</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">模具 :(8×4×3)长方形模/(我用 2个6寸</span><span style="font-family: arial;">长方形模)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">【糖渍橙片】</span><span style="color: red; font-family: arial;">材料和做法</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">香橙 (Orange) - 1粒</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">糖 (Sugar) - 60g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">清水(Plan Water) - 150g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">做法 :用中小火煮至浓稠(水分蒸发)即可,待冷备用。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><span style="color: red;">直播做法</span> https://fb.watch/gnGNx7vlaZ/</span></span></div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div><br /></div><div><span style="color: red;">文字制作步骤 :</span></div><div><br /></div><div>1)先将黑巧克力隔水溶化,隔一傍待凉,备用。</div><div><br /></div><div>2)面粉,盐和发粉混合均匀,待用。</div><div><br /></div><div>3)糖和橙子茸用手搓揉均匀后,和室温牛油用电动搅拌器打发至糖溶化。</div><div><br /></div><div>4)少量多次的加入蛋液,每次都必须充分搅打拌匀后才可以再加蛋液。</div><div>附注:蛋液用量高,所以<span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif">确定完全搅拌均匀才放另一部份,才不会打到油水分离成豆腐花状,也就是因为蛋液用量高,后半段当牛油霜吃不进蛋液呈豆腐花状时,可以加入少许份量中的面粉</span></span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">辅助蛋液的吸收,</span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">调节面糊的浓度,然后</span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">再</span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">继续搅加蛋液,加少量面粉方式直到加完全部的蛋液。</span></div><div><br /></div><div>5)把剩余的面粉分次筛入混合拌匀,加入橙汁拌均匀。</div><div><br /></div><div>6)先取1/3的面糊和溶化的黑巧克力混合拌匀,才倒进剩余的2/3面糊里拌匀。</div><div><br /></div><div>7)面糊完成后倒入已铺纸的长方形模具里,表面铺上糖渍橙片和坚果。</div><div><br /></div><div>8)放入已经预热的烤箱最底层,以180°c烤45 - 50分钟或至熟。</div><div><br /></div><div>9)蛋糕出炉后,立刻脱模撕纸待凉,泠却后的蛋糕可以室温保存。</div><div><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">(如果不另外加酒,到这个步骤就完成了,</span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">如加酒就继续(步骤10)</span></div><div><br /></div><div>10)<span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">喜欢有酒味香,蛋糕烤好</span>脱模后<span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">趁热在蛋糕表层淋适量的酒(份量外~可以用橙酒或朗姆酒),再用铝箔纸包好。</span><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;">烤制好的蛋糕最好是放至隔天让它回油,风味会更优。</span></div><div><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;"><br /></span></div><div><span face=""trebuchet ms", trebuchet, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; 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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">每个人都有自己的坚持,当我执着也好固执也罢;烤制酒香杂果蛋糕小至香料,到朗姆酒我都有我坚持要用的牌子。因为我坚信,成品味道取决于食材。</div><span><a name="more"></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: "times new roman"; text-align: center;"><span style="color: red;">【圣诞酒香杂果蛋糕食谱】取自<a href="https://bibibaking.blogspot.com/2016/12/2016-2016-christmas-fruit-cake.html">这里</a></span></span></span><br /><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: "times new roman"; text-align: center;"><span style="color: red;"><br /></span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: "times new roman"; text-align: center;"><span style="color: red;"><br /></span></span></span></div><div style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><span style="font-family: "times new roman"; text-align: center;">材料:</span></span><br /><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><span style="font-family: "times new roman"; text-align: center;"><br /></span></span></div></div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">室温含盐奶油 (Room Temperature Salted Butter ) - 225g </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">室温鸡蛋(Room Temperature Eggs)- 4颗A蛋(我用净重230g)</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">黄砂糖 ( Light Brown Sugar) - 100g</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">蛋糕粉 (Cake Flour ) - 200g </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">发粉 (Baking Powder) 1/2茶匙</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">综合香料粉 (Mixed Spice Powder) - 1/2 茶匙</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">肉桂粉 (Ground Cinnamon) - 1茶匙 <br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">鲜橙汁 (Fresh Orange Juice ) - 50ml</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">橙子皮茸 (Orange Zest) - 取自1粒橙子</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">烤香切碎核桃 (Chopped And Roasted Walnuts) - 100g</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">酒渍杂果乾 (Mixed Dried Fruit)- 500g+朗姆酒120ml </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">附注 :</span>乾果类随个人喜欢选用 ~我用黑葡萄,金葡萄,蔓越莓乾,糖渍橙子皮</span><span face=""arial" , "helvetica" , sans-serif">。浸泡乾果的朗姆酒可以换成Brandy,Whisky。</span></span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">模具:</span> 8寸模,模里铺烘焙油纸,</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">前制工作: 至少烘焙前一天完成</span></span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">浸泡乾果~乾果放入一个干净无水的容器中,加入120ml的兰姆酒拌均匀,盖好</span><span face=""arial" , "helvetica" , sans-serif">放在凉爽的地方</span><span face=""arial" , "helvetica" , sans-serif">浸泡至少24小时,</span><span face=""arial" , "helvetica" , sans-serif">不需要放冰箱。浸泡时间也可以</span><span face=""arial" , "helvetica" , sans-serif">长一点,有制作杂果蛋糕的习惯,每年圣诞节前的一个月前我就浸泡果乾。用浸泡比较久的乾果,烤制好的蛋糕风味会更棒。(浸泡比较久的乾果,每隔几天须用无水的汤匙翻拌干果,确记不可使用有沾有水气的汤匙搅拌)。</span><br /><div class="_wk" style="background-color: white; line-height: 20px;"><div class="separator" style="clear: both; color: #666666;"><br /></div><div class="separator" style="clear: both; color: #666666;"><br /></div></div><div class="_wk" style="line-height: 20px;"><div class="separator" style="background-color: white; clear: both; line-height: normal;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #666666; line-height: 20px;"><span style="color: red;">制作步骤 : </span></span></span></div><div class="separator" style="background-color: white; clear: both; color: #666666;"><span face=""arial" , "helvetica" , sans-serif" style="font-size: xx-small;"></span></div><div style="background-color: white;"><div style="margin: 0px;"><div class="_wk" style="line-height: 20px;"><div class="_wk" style="line-height: 20px;"><div class="separator" style="clear: both; color: #666666;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1) 蛋糕粉,发粉,香料</span></span><span face=""arial" , "helvetica" , sans-serif">混合匀后过筛</span></span><span face=""arial" , "helvetica" , sans-serif">,待用。</span></div></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div></div><div class="_wk" style="line-height: 20px;"><span face=""arial" , "helvetica" , sans-serif">2)把浸泡好的杂果的液体先稍微滤掉,再从(</span><span face=""arial" , "helvetica" , sans-serif">1)的面粉里拿出2~3汤匙面粉和杂果拌匀,让杂果裹上一层薄薄的面粉,(这做法是预防杂果烘烤的时候沉在蛋糕底层)放一旁待用。</span><br /><div style="font-family: "trebuchet ms", trebuchet, sans-serif;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div></div><div class="_wk" style="font-family: "trebuchet ms", trebuchet, sans-serif; line-height: 20px;"><div>3)先将糖和橙子<span style="font-family: "Times New Roman";">皮茸用手搓均匀,</span><span style="font-family: "Times New Roman";">透过摩擦使得橙子</span><span style="font-family: "Times New Roman";">皮油的芳香释放,烤制好的蛋糕风味更好。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">4)(步骤3)的糖和奶油用搅拌机打松发(呈现乳白色状)</span></span><span face=""arial" , "helvetica" , sans-serif">鸡蛋逐粒加入,确定完全搅拌均匀才放另一粒。不然容易打到油水分离成豆腐花状。(如果呈豆腐花状,可以加入少许份量中的面粉去</span></span><span face=""arial" , "helvetica" , sans-serif">调整面团的浓度,再</span><span face=""arial" , "helvetica" , sans-serif">继续搅打)</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">5)把过筛的粉类和加入以低速拌均匀。跟着加入裹了面粉的乾果,橙子汁和切碎的核桃</span></span></span>用橡皮刮刀<span face=""arial" , "helvetica" , sans-serif">拌均匀至看不到白色粉粒,倒入已经抹油或</span><span style="font-family: "Times New Roman";">铺烘焙油纸的模具里。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">6) 放入已经预热的烤箱底层,以160度烤70分钟或至熟。(烤箱温度和时间只供参考,以个人烤箱模子的大小面糊重量为准)。</span><span face=""arial" , "helvetica" , sans-serif">蛋糕烤好后取出,不用倒扣,待完全泠却,脱模,完成。(如果不另外加酒,到这个步骤就完成了。如加酒就继续(步骤8)。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">7) 烤制好的蛋糕最好是放至隔天让它回油(一般我会放至少2天),会更好吃。</span></span><br /><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">8)喜欢比较浓郁酒味,蛋糕烤好後立刻趁热加入3汤匙的酒(份量外~可以用Rum,Brandy 或Whisky),再用铝箔纸包好放入冰箱,连续三天的在蛋糕表面抹兰姆酒,7天后熟成再享用。</span></span><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><br /></span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">补充分享:</span></span><br /><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">1)牛油~</span></span><span face=""arial" , "helvetica" , sans-serif">放置至用手指按压有明显压痕就可以了,不要放的太柔软。如用无盐牛油,要另外加盐</span><span face=""arial" , "helvetica" , sans-serif">。</span><br /><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">2)综合香料粉/ </span></span><span face=""arial" , "helvetica" , sans-serif">肉桂粉 ~</span></span>可单用一种,不喜欢香料的味道可以不放。</div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">3)最佳享用期~做好的蛋糕至少要放置一天(建议三天)让它回油,经过回油的蛋糕风味会更棒。吃不完的蛋糕室温下可放几天,也可以收进冰箱里泠藏保存。享用时提前半个小时取出来放置室温回软。</span></span><br /><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">4)蛋糕保存期~杂果蛋糕属于高油高糖的一款蛋糕,我们这里的天气比较热室温保存大约保存3天,冰箱泠藏约1~2个星期,泠冻收藏的好则可达几数月。</span></span><span face=""arial" , "helvetica" , sans-serif">享用时提前取出来放置室温回软,即可。</span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><h4 style="text-align: center;">祝朋友们圣诞快乐@2022!!</h4></div></div></div></div></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-260090088757274232022-12-20T15:20:00.028+08:002022-12-22T08:12:13.241+08:00我们都馋了 ,你们呢? ~ 潘娜朵妮 -【Panettone@2022】<p><span style="font-family: arial;">圣诞节是我一年中最勤劳烘焙的时段,杂果蛋糕更是每年必做的蛋糕,这习惯已经持续很多年了,会觉得少了自己动手做的圣诞甜品就不像是过圣诞节。上个星期率先做了二姐夫与外甥情有独中杂果蛋糕,先让他们解解馋。我知道他们吃不瘾,按惯例即便过了圣诞节还得再做一次,呵呵,圣诞已近在眉稍,先做自己想吃的呗!</span></p><p><span style="font-family: arial;">惦记着那天在吉隆坡“面包故事”家买了小小一个来尝试,吃不过瘾像蛋糕又像面包的意大利圣诞经典面包,于是就有了再次挑战“潘娜朵妮”的想法,这次的是鸡蛋和奶油量十足,为解馋而出现的“2022年@潘娜朵妮”。</span></p><p><span style="font-family: arial;">Jingle bell, jingle bell。。。Santa Claus is coming to town ,圣诞来噜,家人已经在为平安夜的家宴设餐单了,我们馋各种各样的应节美食和甜点了,你们呢??</span></p><div class="separator" style="clear: both; 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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeUQLqt6OUhQrY2FYMibI37OsTGLvG8Mj1qqVdzoUN-TH_RaRK85fAoxmd6mMYxC9b8Umr_u017MgYSFS-xPy2DCaRmTzYHiaJJJIFolzSwtUoH4_74Rzn0FyRWWG9kMaS_BSd9yuLfM/w427-h640/1671354256292061-0.png" width="427" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;">放置二天后的面包无论是口感和风味和烤制当天的截然不同,有惊艳到我。</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div></div><div><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05);"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="color: #050505; font-family: inherit;"><span style="font-family: inherit;"><span style="color: red; font-family: "Times New Roman";">【潘娜朵妮食谱】参考自为珊妮做面包</span></span></div><div dir="auto" style="color: #050505; font-family: inherit;"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="color: red; font-family: arial;">中种面团材料 ~ </span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;">高筋粉 (Bread Flour) - 375g</span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;">常温水 (Plan Water) - 150g</span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;">全蛋 (Eggs) - 85g</span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505;"><span style="font-family: arial;">速发酵母粉 (Instant Yeast) - 3g</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="color: red; font-family: arial;">主面团材料 ~</span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">高筋粉 (Bread Flour) - 125g</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">奶油 (Butter) - 200g </span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">速发酵母粉 (Instant Yeast) - 3g</span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">全蛋 (Egg) - 40g </span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">蛋黄 (Egg York) - 45g (作者用3粒土鸡蛋,我用A蛋比较大~65g)</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 60g</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"> </span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">盐 (Salt) - 4g </span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto"><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="color: red; font-family: arial;">【酒浸果乾】</span></div><div dir="auto" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">糖渍橙子皮丁(Candied Orange Peel) - 50g</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">葡萄乾 (Raisins) - 100g</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">蔓越莓乾 (Dried Cranberries) - 50g </span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">朗姆酒(Rum) 或香橙酒(Cointreau)- 50ml (或用鲜橙汁代替)</span></div><div dir="auto" style="font-size: 15px; white-space: pre-wrap;"><br /></div></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="color: #050505;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;"><span style="color: red;">【杏仁脆皮糊 】</span><span style="color: #050505;">我省略</span></span></div><div dir="auto" style="color: #050505; font-family: inherit; font-size: 15px;"><br /></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;">低筋粉 (Low Protein Flour ) - 10g</span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;">蛋清 (Egg White) - 75g</span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 75g</span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;">杏仁粉 (Almond Flour) - 50g</span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: arial;">做法:一次过把所有材料放入碗里用手动打蛋器充分搅匀,装进裱花袋,待用。</span></div><div dir="auto" style="color: #050505; font-family: inherit; font-size: 15px;"><br /></div><div dir="auto" style="font-size: 15px;"><div style="font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><div class="separator" new="" roman="" style="clear: both; color: black;" times=""><span arial="" helvetica="" sans-serif="" style="color: red; font-family: arial;">前制准备工作:-</span></div><div class="separator" new="" roman="" style="clear: both; color: black;" times=""><span style="font-family: arial;"><br /></span></div><div class="separator" new="" roman="" style="clear: both; color: black;" times=""><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><span style="color: #1d2129;">乾果放入容器里,加入适量的兰姆酒或橙酒(可盖过乾果表面的份量)盖好,</span></span></span><span style="font-family: arial;">放在凉爽的地方</span><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><span style="color: #1d2129;">浸</span><span style="color: #1d2129;">泡至少6个小时以上 ,想要更浓的酒香味可以浸泡几天或一个星期。</span></span><span style="font-family: arial;">不用放冰箱。</span></div><div class="separator" new="" roman="" style="clear: both;" times=""><span style="font-family: arial;"><span style="color: #1d2129;">附注:</span>如用鲜橙汁浸泡6个小时,即可。</span></div><div class="separator" new="" roman="" style="clear: both; color: black;" times=""><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div></div><div style="color: black; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="color: red; font-family: arial;">中种面团做法:</span></div><div style="color: #1d2129; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="font-family: arial;">1)将中种材料混合拌均匀,放入容器里盖好,放进冰箱里<span>冷藏发酵</span><span>(8至12小时)</span><span>。</span></span></div><div style="color: #050505;"><span style="font-family: arial;"><br /></span></div></div><div dir="auto" style="font-size: 15px;"><span style="color: red; font-family: arial;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="color: red; font-family: arial;">面团制作步骤:</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="color: #1d2129;">1)</span>中种(冰箱取出直接使用,撕小块状)和主面团材料(除牛油外)混合<span new="" roman="" style="color: black;" times="">搓揉至成团后,把牛油加入继续揉至成光滑强韧,有薄膜的面团,把</span><span>泡好的乾果加入</span><span style="color: black;">揉均匀。</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;">【不同的面粉关系,<span style="font-family: inherit;">我的面团比较乾,所以我额外加了约10~15ml的冰水】</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><br />2)把面团收圆放入容器里,盖上保鲜膜静置于温室发酵1个小时左右,或发酵至用沾了面粉的手指戳洞,面团不回缩,即完成。(发酵时间只供参考,实做时以当天的天气和温度为准)</div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><br /></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;">3)<span style="font-family: inherit;">发酵好的面团稍微排气(不用充分排气,保留一点气泡),轻柔的把面团整圆,</span>如用6寸潘娜朵妮纸模<span style="font-family: inherit;">,把</span><span style="font-family: inherit;">面团均匀分割成3份。</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><br />4)把面团整圆,分别<span style="font-family: inherit;">放入6寸模具里(我用的是6寸的潘娜朵妮纸模)。</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><div></div><br />5)最后发酵1个小时或至8分满。</div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="font-family: inherit;"><br /></span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="font-family: inherit;">6)挤适量装在裱花袋的脆皮糊在面团表层(我省略)。</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="font-family: inherit;">【我在表层用刀割十字后,放奶油块。】</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><span style="font-family: inherit;"><br /></span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><div>7)<span style="font-family: inherit;">放入预热好的烤箱里以180度烘烤28分钟(时间温度仅供参考,请自行调整 )</span><span style="font-family: inherit;">即可。</span><br /><span style="font-family: inherit;">【烤制过程如果表面上色太快,可以用铝箔纸盖着】</span></div><div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">8)烤制完成,取出</span><span style="font-family: inherit;">(</span><span style="font-family: inherit;">不用倒扣)放置</span><span style="font-family: inherit;">待完全泠却,撒上一些糖粉装饰。</span></div><div><span style="font-family: inherit;">【个人口味是觉得室温</span><span style="font-family: inherit;">放置2天后,口感和风味更棒】</span></div><div style="color: #1d2129;"><span style="font-family: inherit;"><br /></span></div><div style="color: #1d2129; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwjCBVUWRWs1x-y71P_NeEtXlHRX0BZOXNpJwTyeW81TlftGftzh91lzsTPu3-Pyz-lqSacN898ZeEfkFzNV9L9nTOTBgZPpaDkYMm1IIKVQNn5DTjj1nprXQbDFheInuIh0pSjQSasA/s1600/1671261358402323-0.png" style="font-size: 15px; margin-left: 1em; margin-right: 1em; white-space: pre-wrap;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwjCBVUWRWs1x-y71P_NeEtXlHRX0BZOXNpJwTyeW81TlftGftzh91lzsTPu3-Pyz-lqSacN898ZeEfkFzNV9L9nTOTBgZPpaDkYMm1IIKVQNn5DTjj1nprXQbDFheInuIh0pSjQSasA/w640-h480/1671261358402323-0.png" width="640" /></a></span></div><div style="color: #1d2129;"><span style="font-family: inherit;"><br /></span></div><span style="color: red;">补充分享:</span><br /><span style="color: red;"><br /></span><span style="color: #1d2129; font-family: inherit;">1)记录的是我的制作方式,可以透过链接看<span style="font-size: large;"> ⇨</span></span><span style="color: red; font-family: arial; font-size: 15px; white-space: pre-wrap;">【</span><a href="https://www.youtube.com/watch?v=PzbLjD9D89I&t=319s" style="font-family: arial; font-size: 15px; white-space: pre-wrap;">原作者的视频</a><span style="color: red; font-family: arial; font-size: 15px; white-space: pre-wrap;">】</span><span style="font-family: inherit;">做法。</span></div><div style="font-family: inherit; font-size: medium; margin-bottom: 6px; margin-top: 6px; white-space: normal;"><div style="color: #1d2129;"><span arial="" helvetica="" sans-serif="" style="color: black;"><br /></span><span arial="" helvetica="" sans-serif="" style="color: black;">2)朗姆酒/</span><span style="font-family: inherit;">香橙酒 ~</span> 可以用鲜橙汁代替,但成品风味会有不同哦。<br /><span arial="" helvetica="" sans-serif="" style="color: black;"><br /></span></div><div style="color: #1d2129;"><div style="-webkit-text-stroke-width: 0px; font-family: helvetica, arial, sans-serif;"></div>3)模子 ~ 传统的Panettone 是用圆形<span style="font-family: inherit;">纸模</span>。可以用<span style="font-family: inherit;">6寸的</span><span style="font-family: inherit;">圆模(模内铺</span><span justify="" new="" roman="" style="color: black;" text-align:="" times="">高度比模子高约2~3寸</span><span style="font-family: inherit;">烘焙油纸)</span><span style="font-family: inherit;">来代替。</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">4)保鲜期~ 室温放置3天,如果短时间吃不完建议个别包装收冰箱泠冻保存。要吃前一晚移至冰箱下层,隔天早上取出,喷少许水回烤,也可以用微波炉叮热。</span></div><div style="color: #1d2129;"><span style="font-family: inherit;"><br /></span></div><div style="color: #1d2129; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="color: #1d2129; text-align: center;"><span style="font-family: inherit;">【2018年@少蛋少油版 ~潘娜朵妮~】</span></div><div style="color: #1d2129;"><span style="font-family: inherit;"><br /></span></div><div style="color: #1d2129; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvazJ8_xx6yA_Xgvm4e7GqeuiV-LlcZY2YcMsFrefo2-lUFAYLpWAcaZ0iHdIniS2GgSNxInoTg7dtl5BVUYeWRfDoNorBMQA1FOWR6_H45HRcz9x0WnzDDxjo-qcJKzsp08fpjSAVg4/s1600/2018_1215_14373100-01_mh1544874749887%255B1%255D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvazJ8_xx6yA_Xgvm4e7GqeuiV-LlcZY2YcMsFrefo2-lUFAYLpWAcaZ0iHdIniS2GgSNxInoTg7dtl5BVUYeWRfDoNorBMQA1FOWR6_H45HRcz9x0WnzDDxjo-qcJKzsp08fpjSAVg4/w427-h640/2018_1215_14373100-01_mh1544874749887%255B1%255D.jpg" width="427" /></a></span></div><div style="color: #1d2129; text-align: center;"><br /></div><div style="color: #1d2129; text-align: center;">【2022年<span style="font-family: inherit;">@鸡蛋和奶油分量十足的 ~ </span><span style="font-family: inherit;">潘娜朵妮~】</span></div><div style="color: #1d2129; text-align: center;"><br /></div><div style="color: #1d2129; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKjQRQWqI-cLFvme7K_3J318kpG4FX232kdVUAILyPoSqEy6b-TIeH-fqv7048ugxLbakIuDAXWCpqsEiEbPkgOKUoxADQp0f9TfVUYdR7DtAQjGDv4caFewtv_O7NYz6HHhxve8fL8Y/s1600/1671424472664496-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKjQRQWqI-cLFvme7K_3J318kpG4FX232kdVUAILyPoSqEy6b-TIeH-fqv7048ugxLbakIuDAXWCpqsEiEbPkgOKUoxADQp0f9TfVUYdR7DtAQjGDv4caFewtv_O7NYz6HHhxve8fL8Y/w427-h640/1671424472664496-0.png" width="427" /></a></div><div style="color: #1d2129; text-align: center;"><br /></div><div style="color: #1d2129; text-align: left;">手作日期记录:17122022</div><div style="color: #1d2129; text-align: left;"><br /></div><div style="color: #1d2129; text-align: center;"><h3 style="clear: both; color: black; line-height: normal;"><span style="font-weight: normal;">多几天就是圣诞节,提前在这祝朋友们2022圣诞愉悦,2023新年快乐!!</span></h3></div></div></div></span></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-67883623504294593792022-10-15T08:33:00.073+08:002022-12-29T19:18:17.861+08:00 我爱泠冻弃种 ~ 弃种班兰吐司 (一次发酵) - 【Sourdough Discards Pandan Toast 】过往每个星期做面包用隔天"泠藏不弃种方式”来喂养酵母宝宝,现在几乎没在做面包就改成3~5天喂养一次的"泠藏弃种方式“。对我来说这二种方式各有优点,只是目前弃种的方式比较适合我。一直都只是小量喂养,好处就是不会累计太多弃种,同时又可以保持酵母宝宝的活力。若你不是第一来访,不难发现我常用泠冻弃种@<span style="font-family: arial;">Frozen Sourdough Discard</span>来做各种与天然酵母相关的烘焙料理。<div><div><br /></div><div>这完全没酸味的班兰吐司是用累积储存至少2个月的泠冻弃种,照旧是用容易做替换搭配,面包口感很优的【<a href="https://bibibaking.blogspot.com/2021/07/sourdough-discards-sour-cream-cranberry.html">泠冻弃种蔓越莓吐司食谱</a>】。这次用原味优格和班兰液,同时用开封了很久还没用完的斯佩尔特面粉@Spelt Flour来取代部分高筋粉,这种面粉的色泽比较深,加上这次的班兰叶搅出来班兰液颜色不深,味道是有的,就是颜色淡了点,看起来不怎么讨喜。</div><div><br /></div><div><br /><div><div class="separator" style="clear: both; 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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;">久没做面包生疏了,排气没做的很干净,面包体明显看到一些些的气孔,幸好只是不细致,不影响口感,喜欢淡淡班兰清香的吐司🥰</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTvodFtcQxlerlKQ5owATvxkwpM0NlBmub5nT4IuknS-cUHCjgzYS0G8Rw0A4qyAAvdxo5Ll9NVdpcVCKfiRVu2NQGrd6sTQTL3dlcAAKFRgKyBVLquMOCEbYPTmOwrboaIISBwKGsx8/s1600/1665563003701101-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTvodFtcQxlerlKQ5owATvxkwpM0NlBmub5nT4IuknS-cUHCjgzYS0G8Rw0A4qyAAvdxo5Ll9NVdpcVCKfiRVu2NQGrd6sTQTL3dlcAAKFRgKyBVLquMOCEbYPTmOwrboaIISBwKGsx8/w427-h640/1665563003701101-1.png" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><span style="color: red;">【天然酵母 ~ 弃种班兰吐司食谱】</span></div><div><p><span style="font-family: arial;"><br /><span style="color: red;">材料:- (1)</span><br /><br /><span style="font-family: arial;"><span style="font-family: arial;">100%含水量冰冻弃种 @ 100% </span></span></span><span style="font-family: arial;">Frozen </span><span style="font-family: arial;">Sourdough Discard - 200g <b>*附注1*</b></span></p><p><span style="font-family: arial;"><span style="font-family: arial;">速发酵母@ Instant Yeast -1g</span></span></p><p><span style="font-family: arial;"><span style="font-family: arial;"><span style="color: red;">附注:如用活跃天然酵母@ Fed / Active Levain Sourdough Starter,可以省略商业酵母。</span> </span></span></p><p><span style="font-family: arial;">高筋面粉 (High Protein Flour ) - 250g (我用50g</span>斯佩尔特面粉 + 200g高筋粉) </p><p><span style="font-family: arial;">原味优格 (Plain Yogurt) - 55g ( 或动物性淡奶油@Whipping Cream - 50g)<br /><br />浓缩班兰汁 (Pandan Juice) - 50g</span></p><p><span style="font-family: arial;">全脂牛奶 (Full Cream Milk) - 40 ~ 50g</span><span style="font-family: arial;">【面粉吸水量各有不同,</span><span style="font-family: arial;">视面团的柔软度加入】</span></p><p><span style="font-family: arial;">白砂糖 ( Caster Sugar) - 20g<br /><br /><br /><span style="color: red;">材料 :- (2)</span><br /><br />盐(Salt) - 6g </span></p><p><span style="font-family: arial;">奶油 (Butter) - 30g </span></p><p><br /></p><p><span style="color: red; font-family: arial;">制作步骤:-</span><span style="font-family: arial;"> </span></p><p><span style="font-family: arial;">1)先做水合法~弃种(我</span><span style="font-family: arial;">用泠冻弃种)</span><span style="font-family: arial;">班兰汁,</span><span style="font-family: arial;">原味优格</span><span style="font-family: arial;">和鲜奶稀释后,加入面粉砂糖搅拌均匀成团(看不见乾粉,成团就可以了),用保鲜膜包好(要包紧避免接触泠空气使得面团干燥)放进冰箱水合1个小时。</span></p><p><span style="font-family: arial;">2)</span><span style="font-family: arial;">水合好可以拉出粗膜</span><span style="font-family: arial;">的面团先加入</span><span style="font-family: arial;">1克酵母搅打1分钟,接着加入盐和奶油</span><span style="font-family: arial;">搅打至可以</span><span style="font-family: arial;">拉出</span><span style="font-family: arial;">坚韧光滑有</span><span style="font-family: arial;">薄膜的面团,即可。</span></p><p><span style="font-family: arial;">3)面团收成圆形,静置松弛30分钟。</span></p><p><span style="font-family: arial;">4)将面团放在一个工作台上将空气挤出,分割成同等重量的3个面团,滚圆,松弛20分钟。</span></p><div class="separator" style="clear: both;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">5)</span><span face=""arial" , "helvetica" , sans-serif">取一个松弛好的面团擀起成长舌状,翻面後左右二则向中间折叠,再次将面片杆开,自上而往下卷起</span><span face=""arial" , "helvetica" , sans-serif">捏紧收口处,排入已经抹油的吐司模里,重复这方式把所有面团完成。</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">6)进行最後发酵至8分满。(用泠冻弃种 + 1克酵母,发酵了1个小时50分钟)。</span></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both;"><div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif="">7)放入预热的烤箱190度分钟或至表面呈金黄色,熟透即可。(烤箱温度</span>和时间视个人烤箱,模具和面团的重量而定,请自行调整(我烤了28分钟))</span><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">附注:</span></span><span style="color: red;">吐司上色后可以盖上铝箔纸来烤。</span></div></div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif=""><br /></span></div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif="">8) 烘烤完毕马上把烤好的面包取出,移至架子上待凉,即可。</span></div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif=""><br /></span></div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif=""><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">附注:</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>1)泠冻弃种 ~</b> 每一次喂养后的弃种我都是放在冰箱泠冻库,累积到一定的量才一次过使用。泠冻至冰硬的弃种进入冬眠状况,就不会继续发酵,好处是可以保存比较长的时间,不用急着消耗,之后烤制的烘焙料理也不会带有一股酸味。冰硬弃种在需要用的时候,使用前则需要多做一个步骤,就是早一天晚上先移至冰箱泠藏室,隔天取出待完全解冻后使用。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>2)原味优格 </b>~ 可以用<span style="font-family: arial;">淡奶油</span><span style="font-family: arial;">,</span><span style="font-family: arial;">酸</span><span style="font-family: arial;">奶油或</span><span style="font-family: arial;">成全脂鲜奶,</span>家里有什么用什么,非常方便。只是要稍微留意不同的液体含水量的不同,建议先保留一部分液体,视面团的柔软度加入。虽然可以随意替换,以口感和软绵绵质地来说,推荐脂肪浓度高的<span style="font-family: arial;">淡奶油</span>。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">【去年做了2次,今年第三次做,才把它完整的做记录。】</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span arial="" helvetica="" sans-serif="">【</span> 第一次@29082021 - 用淡奶油】</div><div class="separator" style="clear: both; text-align: center;"><span arial="" helvetica="" sans-serif=""><br /></span></div></div></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFlCdf8ooeo_NLTL2sdlT9tJjlYW1ejJtIYD2eeAImmp1xK1BlVNv2uU8GIN5ec5fOGpcM5TFlpSIxgI3fpQ2ydLsoZ-blwVjHX8OXzDBOghZtFvOr-IfrvNGLX_SXZfD1Z7X_HTnEck/w640-h480/1635147153623878-0.png" width="640" />
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</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: center;">这宽又大的不沾长模之前一直没机会用,现在成为这个食谱的专属模子,</span>三峰吐司或四峰吐司都适合。一条吐司切厚的12片或薄的16片,再泠冻保存。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">【第二次@21/10/2021 - 用淡奶油,软绵绵的质地】</div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyTz1rGUYmQuTIHMVb0wHFR9qAHmXpLWb3Q4EeWxV9VYPxl01lRFP4ks5EllZrNitlaXxVKr83WfHmp1J9xKyaoh0-rXBnLTtr9TvKU5gxjsC98rHfspb5zhA2U8acoVcvI_pkiFPTgI/s1600/1634878614185258-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyTz1rGUYmQuTIHMVb0wHFR9qAHmXpLWb3Q4EeWxV9VYPxl01lRFP4ks5EllZrNitlaXxVKr83WfHmp1J9xKyaoh0-rXBnLTtr9TvKU5gxjsC98rHfspb5zhA2U8acoVcvI_pkiFPTgI/w640-h427/1634878614185258-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">【第三次@10/10/2022 - 用优格】</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju7Sb4lWupn_0bkcQb35EyINk-nzRuNWIYBsbrHrseBHYoXOVg2NCUHNx3RCbTNwO7b2jf3ncRkosxO2ReTN-eMd4m1BnekYHXB4uT3xd1VSt8mr-8yUdaX4rBeJ6MVLdYitXMeYbKNs/s1600/1665563073910847-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju7Sb4lWupn_0bkcQb35EyINk-nzRuNWIYBsbrHrseBHYoXOVg2NCUHNx3RCbTNwO7b2jf3ncRkosxO2ReTN-eMd4m1BnekYHXB4uT3xd1VSt8mr-8yUdaX4rBeJ6MVLdYitXMeYbKNs/w640-h427/1665563073910847-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><br /></div><div>手作日期记录:29/08/2021 & 21/10/2021&10/10/2022<br /><br /></div></div></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-65761685188282318422022-09-27T09:00:00.022+08:002023-02-16T20:03:52.574+08:00MCO酵母宝宝2岁噜 !喜欢这 ~ 弃种香蕉司康 -【Sourdough Discard Banana Scones】<div>2020年九月起种的MCO酵母宝宝二岁噜!!虽然快一年没做天然酵母面包,幸苦起种的酵母宝宝还是有很认真的喂养,喂养时的弃种也都会储在泠冻库没浪费,储存到一定的量后还是会拿来用。这几天超想吃司康,家里同时有熟透的香蕉要消耗,找了这可以一次过消灭二种食材的食谱。</div><div><br /></div><div>我很爱吃司康,记不起多久没做了,依然是记忆中的奶香味,外酥内松好滋味!!</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR1xPFhvlZsLz7NmCUbDsTfYCm55TW1MvDNsSusyVW9ovuYypA6De8qKg6yFuon6a4u2hWf6siN-6pJs9FmVVBVkKWLfWnVoob0_f3hZAR07p56rN99qA9EhhJptCGdFi5barsXkR4mg/s1600/1664176810392795-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR1xPFhvlZsLz7NmCUbDsTfYCm55TW1MvDNsSusyVW9ovuYypA6De8qKg6yFuon6a4u2hWf6siN-6pJs9FmVVBVkKWLfWnVoob0_f3hZAR07p56rN99qA9EhhJptCGdFi5barsXkR4mg/w640-h427/1664176810392795-0.png" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">第一次吃香蕉口味司康,熟透的香蕉香气十足,甜度适中,什么都不用抹,直接吃就很好吃。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQn6YIQEQPD7XcMlRjF57m55ADlJyCIzl55_X2AXrdQVTZW4eQ3U8Znu-9KOa04QsVmhoErFgc5WWSuXP5rfohP7sb8LPeKaZCGeLuPbLpISjTtfW5k2qA9OJAhTgSW1BYLQl-RXg9mWI/s1600/1664160730044229-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQn6YIQEQPD7XcMlRjF57m55ADlJyCIzl55_X2AXrdQVTZW4eQ3U8Znu-9KOa04QsVmhoErFgc5WWSuXP5rfohP7sb8LPeKaZCGeLuPbLpISjTtfW5k2qA9OJAhTgSW1BYLQl-RXg9mWI/w640-h427/1664160730044229-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name="more"></a></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">微<span>微温散发阵阵</span><span>发酵牛油香味的</span><span>香蕉司康</span><span>,</span><span>外酥内鬆的口感,满意,喜欢!</span>方便没有天然酵母的朋友,文末有同时记录了用速发酵母的食谱。</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div><span style="color: red; font-family: arial;">【弃种~香蕉司康食谱 】参考自 FB Sourdough Malaysia 团友 @ Yap Poh Chu,有微改</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">材料(A): - 乾料</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">蛋糕粉或低筋面粉 @ cake flour or low protein flour - 200g </span><span style="font-family: arial;">(我用120g 低筋粉+80g高筋粉)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">发粉 @ baking powder - 7g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">细砂糖 @ caster sugar - 15g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">食盐 @ salt -4g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">(所有材料混合均匀,过筛,备用)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">材料 (B): - 湿料</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">弃种 @ sourdough discard -70g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">全脂牛奶 @ full cream milk -35g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">淡奶油 @ whipping cream - 30g (建议预留,视面团湿度斟酌(我省略))</span></div><div><br /></div><div><span style="font-family: arial;">熟透香蕉泥 @ over ripe banana - 3小条(我用125g)</span></div><div><span style="font-family: arial;">附注:原食谱写用3条小香蕉,没写重量,可能我的香蕉泥量较多,没加淡奶油面团已经湿又黏手,所以就省略鲜奶油。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">(</span><span style="font-family: arial;">材料混合均匀,备用</span><span style="font-family: arial;">)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">其它材料 :-</span></div><div><span style="font-family: arial;"> </span></div><div><span style="font-family: arial;">切小块状冰无盐牛油 @ cut small cube cold unsalted butter - 50g</span><span style="text-align: center;"> (我用</span><span style="text-align: center;"><span style="font-family: arial;">Lescure fermented Butter</span>)</span></div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";">巧克力豆 @ </span><span>chocolate chips - 随意 (可免)</span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">扫面用 ~ 蛋液 @ egg wash - 少许 (可以换用牛奶)</span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div><span style="font-family: arial;">做法:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span><div style="clear: both; font-family: arial;">1)把切成丁状的冰牛油 加入材料A(1)里,用手指尖混着面粉捏牛油,快速的把牛油和面粉搓成类似面包糠状(沙粒状)。</div><div style="clear: both; font-family: arial;"><span style="color: red;">**牛油必须保持在泠的状态,牛油有小块粒状是没关系的,不要搓太久,手的温度会让牛油软化。</span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><br /></span></div><div style="clear: both; font-family: arial;">2) 倒入材料(B)用手或塑胶刮板(切面塑胶刀),快速的以切拌方式成团<span style="color: red;">(过度搓揉,会影响成品酥松口感)。</span></div><div style="clear: both; font-family: arial;"><br /></div><div style="clear: both; font-family: arial;">3)面团塑胶刮板(切面塑胶刀)对半切开后压方式处理,重复折叠3~4次即可。</div><div style="clear: both; font-family: arial;"><span style="color: red;"><br /></span><span style="color: red;"><span new="" roman="" style="color: black;" times="">4)放入冰箱泠藏30分钟。(如面团太湿太软,把泠藏时间加长)</span></span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><span new="" roman="" style="color: black;" times=""><br /></span></span></div><div style="clear: both; font-family: arial;"><span style="color: red;"><span new="" roman="" style="color: black;" times="">5)桌上撒些面粉(份量外) 面团杆开随意撒上一些</span></span><span new="" roman="" times="">巧克力豆,对折,再整成</span><span new="" roman="" times="">形成2cm厚的面片。</span></div><div style="clear: both; font-family: arial;"><span style="color: #e06666;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">6)</span><span style="font-family: "Times New Roman";">用圆型饼模切出圆饼 ,没有饼模的可以用</span><span style="font-family: arial;">其它的工具</span><span style="font-family: "Times New Roman";">,把小面团排入已经铺了烘焙油纸的烤盘里(面团与面团之间须留一些空间)。</span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="clear: both; font-family: arial;"><span>7)</span><span style="font-family: "Times New Roman";">扫上薄薄一层的蛋液,</span><span style="font-family: "Times New Roman";">放入已预热的烤箱,以200度烤20分钟或至熟(烤箱温度,时间只供参考),即可。</span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";">8)放置微温时享用,口感最佳。(冰过或完全泠却的,建议回烤才享用,口感较优。)</span></div><div style="clear: both; font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="clear: both;"><br /></div><div style="clear: both;"><span style="color: red;">唠叨几句:</span></div><div style="clear: both;"><br /></div><div style="clear: both;">1)面粉 ~ 用蛋糕粉,成品口感是酥软,我个人则比较喜欢中筋粉的酥松口感。</div><div style="clear: both;"><br /></div><div style="clear: both;">2)牛油 ~ 我比较喜欢发酵牛油做的司康风味,朋友可以依自己的喜好选择用那种牛油。无盐牛油较容易掌控成品的咸味,如用含盐牛油,可以省略盐的用量。</div><div style="clear: both;"><br /></div><div style="clear: both;"><br /></div><div style="clear: both;"><br /></div><div style="clear: both;"><br /></div><div style="clear: both; text-align: center;">【每次做烘烤后都是一边倾斜不匀称,尝试了几种不同的方法,还是行不通,要继续研究。】</div><div style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkhm_X7UdPXZrbdxOIxUHu8c5tBhgLmAvrVXXppHloeB40F9zSZWRnRB7FHkOHVwG39HazlCj5HPRVPbszlXXmYFTqMpHUYqk-Y4jGe5OK_zHN_HwS1m1g-v7cg7HmvwKpQoO4H3dPvg/s1600/1663880455692340-0.png" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkhm_X7UdPXZrbdxOIxUHu8c5tBhgLmAvrVXXppHloeB40F9zSZWRnRB7FHkOHVwG39HazlCj5HPRVPbszlXXmYFTqMpHUYqk-Y4jGe5OK_zHN_HwS1m1g-v7cg7HmvwKpQoO4H3dPvg/w640-h480/1663880455692340-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="color: red;">【速发酵母版 ~ 香蕉司康食谱】</span></div><div><br style="font-family: "Times New Roman";" /></div></span></div><div><span style="font-family: arial;"><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;">材料(A): - 乾料</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">蛋糕粉或低筋面粉 @ cake flour or low protein flour - 235g</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">发粉 @ baking powder - 9g</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">细砂糖 @ caster sugar - 15g (原谱 ~25g)</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">食盐 @ salt -4g</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">(所有材料混合均匀,过筛,备用)</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;">材料 (B): - 湿料</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><br /></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">全脂牛奶 @ full cream milk -70g </span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">淡奶油 @ whipping cream - 30g </span></div><div style="font-family: "Times New Roman";"><br /></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">熟透香蕉泥 @ over ripe banana - 3小条(125g)</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">附注:原食谱写用3条小香蕉,没写重量,可能我用的香蕉泥量较多,没加淡奶油面团已经湿又黏手,所以就省略鲜奶油。</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">(</span><span style="font-family: arial;">材料混合均匀,备用</span><span style="font-family: arial;">)</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;">其它材料 :-</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"> </span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">切小块状冰无盐牛油 @ cut small cube cold unsalted butter - 50g </span><span style="text-align: center;"> (原食谱 ~70g)</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><span style="font-family: "Times New Roman";">巧克力豆 @ </span><span>chocolate chips - 随意 (可免)</span></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">扫面用 ~ 鸡夜 @ egg wash - 少许 (可以换用牛奶)</span></div></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">做法:如上。</span></div><div style="text-align: center;"><br /></div><div><br /></div><div style="text-align: center;">【参考这位团友的食谱 @ 原食谱】</div><div><div class="separator" style="clear: both; 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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">手作日期记录:22/09/2022</div><br /></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-30355474556917442362022-09-09T13:30:00.025+08:002022-09-18T07:19:52.406+08:00不粘牙不噎口 ~ 奶香绿豆糕 -【Mung Bean Cake】<div>今年依然没有找回做月饼的热情😅😅只是月饼季这段时间在小红书不时涮到绿豆糕让我心动了。可以直接食用,做为月饼或糕点馅料的绿豆糕好像也可以中秋节沾上一点点边,那就做绿豆糕呗!😋</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">看了很多食谱搞到我的选择困难症又发作了😅。综合阅过的食谱觉得直接食用的“绿豆糕”,油润,甜度和味道是重点,于是就按自己的想法<span style="font-family: arial;">喜好配搭。高兴</span>赢得大哥的欢心,说不油不腻甜度味道都刚刚好,一口气就吃了四粒。老实话每天都在算热量的我,都忍不住的嗑了二粒,呵呵!!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfUdrQusIer0oAl8pGR652PhbqTa_ygFMMaiHblyijWAEOialbs_9BeOj-3BIHT213KX-NNPtq4E4GmDriXQwyNc-k1vFrPvhcFtm3-PsXfgfhv_zHxq_74rKxpn4mMzZCcFitm1hVp4/s1600/1662514688382250-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfUdrQusIer0oAl8pGR652PhbqTa_ygFMMaiHblyijWAEOialbs_9BeOj-3BIHT213KX-NNPtq4E4GmDriXQwyNc-k1vFrPvhcFtm3-PsXfgfhv_zHxq_74rKxpn4mMzZCcFitm1hVp4/w480-h640/1662514688382250-0.png" width="480" /></a></div></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">奶香绿豆凉糕,松化绵软,放入口中轻轻一抿即化。淡淡的奶香味里还尝到绿豆的清香,甜度恰恰好,不粘牙不噎口也不油腻,常温或泠藏过冰凉的都好吃。</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb8_nZP2md2XRdnGhnDCRuiNH9PsY_TixC_Zba6Ge-nIR2Bu2Lslgu8hlXEzVBn_BGhZSiqqXfSmjVC70hY4E-LD-_NRku56ybNgvcF1ZgPcpaM6HWlj_R7vfV4lIkGJdeXjZOOqloaE/s1600/1662278679940035-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb8_nZP2md2XRdnGhnDCRuiNH9PsY_TixC_Zba6Ge-nIR2Bu2Lslgu8hlXEzVBn_BGhZSiqqXfSmjVC70hY4E-LD-_NRku56ybNgvcF1ZgPcpaM6HWlj_R7vfV4lIkGJdeXjZOOqloaE/w479-h640/1662278679940035-0.png" width="479" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div>【看似简单容易的绿豆糕,还是有一些细节要注意才会好吃】</div><div><br style="text-align: left;" /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div><span style="color: red;">【奶香绿豆糕食谱】</span></div><div><br /></div><div><br /></div><div><span style="font-family: arial;">材料:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">去皮绿豆仁 (Split Mung Beans)- 250g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">无盐牛油 (Unsalted Butter) - 20g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">无味植物油 (Cooking Oil ) - 50g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="background-color: white;">粗白糖(Coarse Sugar)</span> - 50g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">全脂牛奶粉 (Full Cream Milk Powder) -25g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">甜炼奶 (Sweet Condensed Milk) -15g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">食盐 (Salt)- 少许</span></div><div><br /></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">制作方式:</span></div><div><br /></div><div>1)去皮绿豆仁清洗几次,冷藏隔夜浸泡(我泡12个小时)。</div><div><br /></div><div>2)第二天将水分滤掉,先焯水去掉豆腥味,之后才隔水大火蒸30~40分钟。(用手按压,要至轻易捏碎状态,这样的状态很容易就可以捣成泥)。</div><div><br /></div><div>3)煮熟后趁热用大勺子按压成泥状 。要口感更细腻的可以过筛(或用料理机搅打),用料理机的加少许鲜奶(不要加过多,鲜奶只是辅助搅打得动绿豆即可,之后炒绿豆泥比较省时)。</div><div><br /></div><div>4)不沾平底锅加入植物油,无盐牛油,绿豆泥,砂糖,盐和奶粉用硅胶刮刀以中小火搅拌炒至可以折叠成㘞,不沾硅胶刮刀后加入练奶拌均匀,即可。(我用勺子按压,没有加鲜奶,炒大约8~10分钟就完成了)</div><div><br /></div><div>5)炒好的绿豆糕稍微散热,待微凉,盖上保鲜膜,防止表面风干。(我做二种口味,取100克炒好的绿豆糕加入2克的抹茶粉拌揉均匀)。</div><div><br /></div><div>6)按自己的<span style="font-family: arial;">月饼</span><span style="font-family: arial;">模具</span>的大小分割成一个个的小剂子,滚圆。</div><div><br /></div><div>7)用<span style="font-family: arial;">月饼印模按压出造型即可</span>。(模具如果粘模,可以刷一点点油防沾)</div><div><br /></div><div><br /></div><div><span style="color: red;">补充分享:</span></div><div><br /></div><div>1)模具 ~ 我做的绿豆糕分别是 30克 (35克的月饼模)和40克(50克的月饼模)。</div><div><br /></div><div>2)油脂 ~ 单用食油的比较软和容易散,牛油泠藏后会凝固,单用牛油的口感会比较扎实。我个人是很满意用二种油脂做出来的成品,分享的是用二种油脂的食谱。朋友们可以依自己的喜好做选择。</div><div><br /></div><div>3)奶粉 ~ 不喜欢奶香味,省略奶粉就可以了。</div><div><br /></div><div>4)保存/品尝 ~ 做好的绿豆糕放在保鲜盒冷藏保存3-5天,最好两天内吃完。绿豆糕有用牛油,冰过后的口感会稍微扎实,食用的时候可以提前取出,放置室内回温喔。</div><div><br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yR7AnFH3CPzApIOBb9UNGhp2UQnuzFcIJEh-PSiqCV6SG7Q-wl4afq9zzTsl3_HAqsnwY5MuWFXruzB8QmVJc0f3sPKERLVRe4ol0CHSnDbLHT1hkgxZwvnBDPZRQhFtbJbZGNSY3qM/s1600/1662278675874274-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yR7AnFH3CPzApIOBb9UNGhp2UQnuzFcIJEh-PSiqCV6SG7Q-wl4afq9zzTsl3_HAqsnwY5MuWFXruzB8QmVJc0f3sPKERLVRe4ol0CHSnDbLHT1hkgxZwvnBDPZRQhFtbJbZGNSY3qM/w480-h640/1662278675874274-1.png" width="480" /></a></div><div><br /></div><div>手作日期记录:04/09/2022</div><div><br /></div><div><br /></div><div><br /></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-74285271699931191062022-08-31T17:45:00.012+08:002022-09-02T11:36:37.276+08:00是我要的口感!~ 椰香班兰煎面粉糕 - 【 Traditional Chinese Pandan Coconut Milk Pancake】<p></p><div class="separator" style="clear: both; text-align: left;">有没有和我一样很爱吃煎面粉糕的朋友呢?除了传统吃不厌的古早甜味煎面粉糕,咸香的韭菜虾米煎面粉糕,我也很爱有著浓郁椰味班兰煎面粉糕。呵呵,总之只要是煎面粉糕我都爱。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">这款满满南洋风味香喷喷班兰煎面粉糕,其实说穿了它就是Kosong(没有放椰丝馅)的Kuih Ketayap@娘惹糕点班兰椰丝卷呗,哈哈!一直<span style="text-align: center;">偏爱软中略带韧性(烟韧)煎面粉糕,这次用高筋粉来做。嗯,应该怎么形容这口感呢,总之就是我想要的口感,喜欢!!</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span></span><div class="separator" style="clear: both; text-align: center;">香喷喷又烟韧的煎面粉糕,好吃!</div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="clear: both;"><span style="background-color: white; color: red;">【班兰椰香煎面粉糕食谱】</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: yellow; color: red;"><span style="background-color: white;">材料 :</span></span><span style="background-color: white; color: red;"> </span><br /><span style="background-color: yellow; color: red;"><span style="background-color: white;"><br /></span></span></div><div style="clear: both;"><span style="background-color: white; font-family: arial;">中筋面粉 (All Purpose Flour) - 100g (喜欢软中又带点韧性的口感,因此我用高筋粉)</span></div><div style="clear: both;"><br /></div><div style="clear: both;"><span style="font-family: arial;"><span style="background-color: white;">班兰液 (Pandan Extract) - 210g</span></span></div><div style="clear: both;"><span style="background-color: white; font-family: arial;">(依各人喜欢面糊的浓稠度,面饼薄厚口感做调整,增减)</span></div><div style="clear: both;"><span style="background-color: white; font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">椰子粉(Coconut Powder) - 25g</span></div><div style="clear: both;"><span style="font-family: arial;"><br /><span style="background-color: white;">粗白糖(Coarse Sugar / Brown Sugar) - 30g (微微甜味,喜欢甜味更明显的,可酌量增加))</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">食盐(Salt) - 1小撮</span></span></div><div style="clear: both;"><span style="font-family: arial;"><span style="background-color: white;"><br /></span><span style="background-color: white;"><div class="separator" style="clear: both; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;">有机初榨椰子油/ 食油 </span><span style="font-family: arial;">(Extra Virgin Coconut Oil or Cooking Oil) </span><span style="font-family: arial;">- 10g</span></div></span></span></div><div class="separator" style="clear: both;"></div><div style="clear: both;"></div><p><br /><span style="background-color: white; color: red; font-family: "times new roman";">做法: </span></p><div style="clear: both; font-family: "times new roman";"><div style="margin: 0px;"><div><span style="background-color: white;"><br /></span></div></div></div><div style="clear: both;"><span style="background-color: white;">1)先把班兰液,椰子粉和砂糖混合均匀。</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: white;">2)用</span><span style="background-color: white;">一个比较深的大碗把面粉,食盐,和(步骤l)的班兰椰浆液搅拌均匀至顺滑无粉粒。(水量可加可减</span><span style="background-color: white;">,随个人喜好面糊的浓稠度做调整。(面糊稀,面粉糕口感比较柔软,面糊浓稠面粉糕比较烟韧)</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">3)加入纯椰子油拌均匀。</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">4)拌好的面糊搁一旁静置30分钟。(作用是松弛面粉在搅拌时引起的筋性,让面粉糕口感松软)</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: white;">5)烧热不沾平底锅,舀</span><span style="background-color: white;">一大匙</span><span style="background-color: white;">的面糊倒入不粘锅里摊平成圆形状,用中小火煎至面饼呈微焦,反面煎多一会即可盛起。(每次掏面糊时,要先稍微搅拌)</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: white; color: red;">补充分享:</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: white;"><span style="background-color: transparent;">1)面糊可以预做好收进冰箱泠藏(不是泠冻哦)。我是晚上拌好,盖上保鲜膜,收进冰箱</span>隔天早上取出,放置5~10分钟稍微解冻,就开始煎饼了。</span></div><div style="clear: both;"><span style="background-color: white;"><br /></span></div><div style="clear: both;"><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSz8gF8WpZ5n_rMvN5v0Bw6RlayDtIi295T0mylbIlf86DR_NCVyHeL0f2K7T4fIy_nvwjV5-1aPcKjxpRAKRl2W8E2044-rn3wv4O-Pnme3XOHCPasTG-lhJsc1nt5mbizQoXE0a58oE/w640-h427/1660742018840646-2.png" width="640" />
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</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">手作日期记录:09/08/2022</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;">【如果是喜欢班兰椰丝卷的朋友,可以试试这个~<a href="https://bibibaking.blogspot.com/2016/05/kueh-ketayap.htmlhttps://bibibaking.blogspot.com/2016/05/kueh-ketayap.html">值得试做的食谱喔</a>】</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;">
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</div></div></span></div><div style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><h4><span style="font-weight: normal;">【今天是马来西亚国庆,祝我的国家65周年生日快乐!!】</span></h4></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-60665061950905853342022-07-31T19:23:00.011+08:002022-09-02T08:28:52.056+08:00部落格八周年,好吃的 ~ 胡萝卜乳酪蛋糕 - 【Carrot Cheese Cake @ 2022】<div class="separator" style="clear: both; text-align: left;">部落格8周年噜!!祝我的TA 生日快乐😁😁!收著这有做过的人都说好吃的蛋糕食谱几个月了,却一直没动力开工,今天我这个胡萝卜乳酪蛋糕控终于把身上的懒虫赶走,做了这工序有点多的蛋糕来为TA庆祝8岁生日😘😘!!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span><a name="more"></a></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ife0UHNmjlVS8F1MbasQMkZRuT9leLiOVcrcDCD-xSg2y4nRLcA5D9MX9y6J1Fe0nX7JzqGhWp-gcCcDQEOOpZrDWuGyB8c0ecUqEjJVnzwGVreyIGFPW4sNODErCMTjDSQTx2ZP6KM/s1600/1659251322346614-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ife0UHNmjlVS8F1MbasQMkZRuT9leLiOVcrcDCD-xSg2y4nRLcA5D9MX9y6J1Fe0nX7JzqGhWp-gcCcDQEOOpZrDWuGyB8c0ecUqEjJVnzwGVreyIGFPW4sNODErCMTjDSQTx2ZP6KM/w640-h427/1659251322346614-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">果然真的好吃。。。。重点是不甜不腻😁😆。单吃的蛋糕体会显得略微清淡,所以千万不要省略提升口味丰富度有画龙点睛作用的乳酪芝士霜哦!但。。。如果真的不喜欢乳酪芝士,我是觉得可以稍微把蛋糕体的糖量调高,蛋糕吃起来比较有滋味,每个人口味不尽相同,这纯粹是我个人的味蕾感觉。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">【胡萝卜乳酪蛋糕食谱】</span>自Apple Bakery Craft Studio<br /><br /><div style="clear: both;"><span arial="" helvetica="" sans-serif="" style="color: red;"><br /></span><span arial="" helvetica="" sans-serif="" style="color: red; font-family: arial;">材料(Cake Ingredients):-</span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><br /><span arial="" helvetica="" sans-serif="">玉米油 (Corn Oil) - 180g </span></span><span arial="" helvetica="" sans-serif="" style="color: red;"> </span><br /></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif="">细砂糖 (Caster Sugar) -105g </span></span><br /><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">鸡蛋 (Eggs) - 3粒</span></span></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">自发面粉( Self Raising Flour) - 250g </span><br /></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif="">肉桂粉或</span></span></span>综合香料<span style="font-family: arial;"><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif=""> (Ground Cinnamon or </span></span><span>Mixed Spice) - 4g </span><span style="font-family: "Times New Roman";">(喜欢香料味浓的可以增加用量,不喜欢的可以省略)。</span><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">去皮刨丝胡萝卜(Finely Shredded Carrots) - 250g </span><br /><span arial="" helvetica="" sans-serif=""><br /></span></span></div><div style="clear: both;"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">烘香切碎核桃 (Chopped Walnuts) - 80g</span></span></div><div style="clear: both;"><span style="font-family: arial;"><br /></span></div><div style="clear: both;"><span style="font-family: arial;">葡萄乾 (Raisin) - 80g<br /></span></div><div style="clear: both;"><span style="font-family: arial;"><br /></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><span style="color: red;">模具 :</span> 8寸圆模,模里铺上烘焙纸 (我用6寸方模,加3个中号马芬纸杯)</span></div><div style="clear: both;"><b><span style="font-family: arial;"><br /></span></b><b><br /></b></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="" style="color: red;">制作步骤:</span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif=""><br /></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="">1) 把</span>全部粉类混合好,待用。<br /><span arial="" helvetica="" sans-serif=""><br /></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="">2) 核桃以120度烤8~10分钟,切碎备用。</span><br /><span arial="" helvetica="" sans-serif=""> </span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="">3) 在一个工作盆里先把糖和鸡蛋用中高速搅打至浓稠(可以划8字,停留几秒不消失),分几次把</span>植物油加入搅打均匀,接<span arial="" helvetica="" sans-serif="">着把胡萝卜丝,核桃碎和葡萄乾加入用刮刀</span><span arial="" helvetica="" sans-serif="">拌匀,最后再分次把</span><span arial="" helvetica="" sans-serif="">过筛的粉类加入,用</span><span arial="" helvetica="" sans-serif="">刮刀</span><span arial="" helvetica="" sans-serif="">拌匀至无乾粉状况即可。</span>不要过度搅拌,避免<span arial="" helvetica="" sans-serif="">引起面粉筋性</span>影响蛋糕口感(粉类最后才加入是避免胡萝卜,核桃和葡萄乾沉底)</div><div style="clear: both;"><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">4) 将面糊倒入铺了烘焙油纸的模具里。</span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif=""><br /></span></div><div style="clear: both;"><span arial="" helvetica="" sans-serif="">5) 放入已经预热的烤箱里底层以165度烤50分钟或用竹签插入拉出来没沾黏物,即可。</span>(时间及温度只供参考,自己烤箱温度请自行拿捏)。<br /><div><br /></div>6)取出,不用倒扣,10分钟后脱模,放在网架上待完全泠却。<br /><br /><span arial="" helvetica="" sans-serif="">7)把蛋糕均匀分割成3片,待用。</span><br /><span arial="" helvetica="" sans-serif=""><br /></span><br /><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif="" style="color: red; font-family: arial;">奶油乳酪霜 ~Cream Cheese Frosting</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span arial="" helvetica="" sans-serif="" style="color: red; font-family: arial;"><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="color: red; font-family: arial;">材料:</span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">室温软化奶油乳酪 (Soften Cream Cheese) - 140</span><span arial="" helvetica="" sans-serif="">g</span></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;">过筛糖粉 ( Shifted Icing Sugar) - 80g (我用50g)</span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="">室温软化无盐牛油 </span><span arial="" helvetica="" sans-serif="">(Soften Unsalted Butter) - 80g</span></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="font-family: arial;">香草精 (Vanilla Extract) - 少许 (我没加)</span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="" style="color: red;">做法: -</span></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><span arial="" helvetica="" sans-serif="">1)把牛油,乳酪芝士,糖粉和香草精一起用搅拌机搅打鬆发</span>,顺滑。</div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div><div class="separator" style="clear: both; color: black; font-family: "Times New Roman";"><br /></div></span></div></div></div><div class="separator" style="clear: both; text-align: left;"><span arial="" helvetica="" sans-serif="" style="color: red;">组合:</span><br /><span arial="" helvetica="" sans-serif=""><br /></span><span arial="" helvetica="" sans-serif="">1)取一片蛋糕放在模板上</span><span arial="" helvetica="" sans-serif="">,用抹刀均匀抹一层奶油乳酪</span>霜<span arial="" helvetica="" sans-serif="">,</span><span arial="" helvetica="" sans-serif="">把第二片蛋糕叠在上面,重复方式,把第三片</span>叠上<span arial="" helvetica="" sans-serif="">然后</span>整个蛋糕抹上<span arial="" helvetica="" sans-serif="">奶油乳酪</span>霜,表层随意做装饰 。(我没有分割成三片,我只是在蛋糕表层抹上一层厚厚乳酪芝士霜)。</div><div class="separator" style="clear: both; text-align: left;"><div><br /></div><div class="separator" style="clear: both;">2)完成后的蛋糕放入冰箱,定型,享用前取出,即可。</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwvg60_OUfgJpEbOQ4WcmQFw4YPk8Qp6L_vMJHk0_NBRnSKDAUlFUdGq5hM3rYstWpLZ2UUlZi-OjGL8EG5SUrg-yyZXr-FHCArbAXx4H91PvKZSJPtmo0OVzzCx0qnVblt5kzL87I2Cz223mo5yxbqbacuAO-4L6PYW_W0ihDMVkercJHZGb2-Fjk" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="427" data-original-width="640" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwvg60_OUfgJpEbOQ4WcmQFw4YPk8Qp6L_vMJHk0_NBRnSKDAUlFUdGq5hM3rYstWpLZ2UUlZi-OjGL8EG5SUrg-yyZXr-FHCArbAXx4H91PvKZSJPtmo0OVzzCx0qnVblt5kzL87I2Cz223mo5yxbqbacuAO-4L6PYW_W0ihDMVkercJHZGb2-Fjk=w640-h428" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">【苹果老师的原食谱】</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicuJmqiV_l1i_xIkbLKjWPrtK-Y-oh9_Piq305V9kgCxlN8xcuxpp3gLp2zvA_1FilCKZ4-9KN8qUknApaeUViJQR5rtJYjNlJsAJASy1U5I2LfKFpmnBkfkv04Q-yTTdc-VruLj2HNefXJ1j2ufsGovNNaHgZTsFDLUgXHgYq7n9Kfata5PkvhUxb" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="763" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEicuJmqiV_l1i_xIkbLKjWPrtK-Y-oh9_Piq305V9kgCxlN8xcuxpp3gLp2zvA_1FilCKZ4-9KN8qUknApaeUViJQR5rtJYjNlJsAJASy1U5I2LfKFpmnBkfkv04Q-yTTdc-VruLj2HNefXJ1j2ufsGovNNaHgZTsFDLUgXHgYq7n9Kfata5PkvhUxb=w452-h640" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPqXbpRYoD-4NFfEt9y-7M2XM2gfzDHzDepssIzcS2jUDcSqKkYB6ubS2LuMKosTgoUPY4Gq836QGTFGgnpG91bjfWkCdKdgR0UkzIC7MGwwG9ZNJYTKXPIKPR6vlc7e2rg8XU5g-Mlw/s1600/1659399444422749-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPqXbpRYoD-4NFfEt9y-7M2XM2gfzDHzDepssIzcS2jUDcSqKkYB6ubS2LuMKosTgoUPY4Gq836QGTFGgnpG91bjfWkCdKdgR0UkzIC7MGwwG9ZNJYTKXPIKPR6vlc7e2rg8XU5g-Mlw/w427-h640/1659399444422749-0.png" width="427" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;">手作日期记录: 31/07/2022</div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-26078663990133671222022-07-07T15:30:00.040+08:002023-05-11T14:48:59.520+08:00不一样的 ~ 低糖牛油蛋糕 -【Buckwheat Butter Cake】<p>被懒神付身真的是懒到🙈🙈。。。</p><p>差不多三个月没回来,对这写了8年多的博客产生些许倦意是原因之一,过往博客群里至少还有几个志同道合的博友,疫情这二年多大家都为不同的事忙,宅家的日子无形中也发掘更多不同的兴趣与爱好,一个个的相继没更新甚至放下了。老妈妈和大姐离世后的这一年多,生活起居上很多变化的我也没花多心思在这个曾经流连的小天地。虽有些意兴阑珊所以少更新,但依旧舍不得完全放下。。。随缘随心吧!</p><p>二个月前做的低糖牛油蛋糕,,可依喜好替换不同种类的面粉来做的蛋糕食谱,不同面粉种类的配搭会有不同口感。据苹果老师自播时说如果用(全麦粉100g+荞麦粉50g)蛋糕味道和口感与Massimo家的Wholewheat Loaf 十分相似。家里没有全麦粉,所以<span style="font-family: arial;">我用</span><span style="font-family: arial;">有著淡淡坚果香气的斯佩尔特面粉和</span><span style="font-family: arial;">高膳食仟维低GI的荞麦粉。</span></p><p style="text-align: center;"><span style="font-family: arial;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRexQC0lN8KzOvjYhQhirlA7M8Qqk_74NDxfyhDw_xgdo-mcFGH9oVzNR7oOz1-IUcIpURoSyeXGtd_VpdNqdF_fl8opKRT0-5nBITM3bJidBaS1yoKhLjaMJrDTkc2_dImAvQhDwmT7o/w640-h480/1652776599619824-0.png" style="font-family: "Times New Roman";" width="640" /></span></p><p style="text-align: center;"><span></span></p><a name='more'></a><p style="text-align: left;">应该是用荞麦粉+斯佩尔特面粉,和Lescure发酵奶油的关系蛋糕体不是惯常的色泽 ,<span style="font-family: arial;">看着不怎么诱人,</span><span style="font-family: arial;">坑坑巴巴(不</span><span style="font-family: arial;">细致)的蛋糕卖相扣分,</span>口感倒是挺幼绵,有著淡淡坚果香味,甜度不高不会有甜腻感。好奇心驱使尝试这用不同粉类的牛油蛋糕,老实说我没有很喜欢(换句话说,它不是我那杯茶,怎么说呢。。。嗯,Fushion 蛋糕浅尝是还行啦,还是觉得传统牛油蛋糕Good Good ,呵呵)</p><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjxfALykiOfSo9VotgieMSPGrvjHbJr-osi2zOnKD5DGZPpiMqfxnH50mzM2Y8DucuRKimQVfxA_aSvQ31c9Q8XTbLiFRCrrbWF7amOgMOJjkGKZTT-1pHah6T0LltxECbeEyHosZwO0/s1600/1654162749008892-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjxfALykiOfSo9VotgieMSPGrvjHbJr-osi2zOnKD5DGZPpiMqfxnH50mzM2Y8DucuRKimQVfxA_aSvQ31c9Q8XTbLiFRCrrbWF7amOgMOJjkGKZTT-1pHah6T0LltxECbeEyHosZwO0/w480-h640/1654162749008892-0.png" width="480" /></a></p><div style="text-align: center;"><br /></div><div style="text-align: center;">【 图片由手机拍摄】</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGzA_dteD9S98ukQfrKgyT4sG0vl7OJlBXR23-8HWofVrtTpHmixIAZwCC1QZNhPqkOkO6jRT7sIrRL_zoG0zDAtK_uai-FE4-tPqOJf49sMaPHzDj8j8UIs6YXoyWNCl3c_MeTtL0G8/s1600/1654152567845227-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGzA_dteD9S98ukQfrKgyT4sG0vl7OJlBXR23-8HWofVrtTpHmixIAZwCC1QZNhPqkOkO6jRT7sIrRL_zoG0zDAtK_uai-FE4-tPqOJf49sMaPHzDj8j8UIs6YXoyWNCl3c_MeTtL0G8/w479-h640/1654152567845227-0.png" width="479" />
</a><span></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><p></p><p><span style="color: red;">【低糖麦香牛油蛋糕食谱】</span>取自 Apple Lee @ Apple Bakery Craft Studio</p><p><br /></p><div class="separator"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">材料: -</span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator"><span style="font-family: arial;">室温软化含盐牛油 ( Room Temperature Salted Butter) - 125g (我用</span><span style="text-align: center;"> </span><span style="text-align: center;">Lescure发酵奶油)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 70g (我用</span><span style="font-family: arial; text-align: justify;">赤藓糖醇 @Erythritol</span><span style="font-family: arial;">) </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">蛋黄 ( Eggs) - 3颗 </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">普通面粉 (All Purpose Flour) - 100g (我用荞麦面粉 @ Buckwheat Flour -75g)</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">全麦面粉 (Wholemeal Flour) -50g (我用斯佩尔特面粉@Spelt Flour -75g)</span></div><div class="separator"><br /></div><div class="separator"><span style="font-family: arial;">发粉 (Baking Powder) - 1/2茶匙</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">全脂牛奶 ( Full Cream Milk) - 25g </span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">蛋白 (Egg White) -3颗</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 10g<span style="font-family: arial;">(我用</span><span style="font-family: arial; text-align: justify;">赤藓糖醇 @Erythritol</span><span style="font-family: arial;">) </span></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><span style="color: red;">模具</span>:- 6寸模</span></div><div class="separator"><br /></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif"><div class="separator"><span style="color: red; font-family: arial;">制作步骤:-</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">1)粉类及发粉一起过篩,待用。</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;">2)牛油和细砂糖用搅拌机搅打至蓬松,牛油颜色转乳白色。</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">3)</span><span face=""arial" , "helvetica" , sans-serif"> 逐粒加入</span><span face=""arial" , "helvetica" , sans-serif">鸡蛋黄</span><span face=""arial" , "helvetica" , sans-serif">,必须确定</span><span face=""arial" , "helvetica" , sans-serif">充分混合后</span><span face=""arial" , "helvetica" , sans-serif">才放另外一粒鸡蛋。</span></span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">4)把过篩的面粉加入奶油糊里先用刮刀混合均匀,然后再用搅拌机彻底混合</span>拌匀,放一旁,待用。</span></div><div class="separator"><span style="font-family: arial;"><br /></span></div><div class="separator"><span style="font-family: arial;"><div style="clear: both; font-family: "Times New Roman";"><span face=""arial" , "helvetica" , sans-serif">5) 用一个干净无油无水的工作盆把蛋白和砂糖打至干性发泡(Stiff Peaks)。</span></div><div style="clear: both; font-family: "Times New Roman";"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div style="clear: both; font-family: "Times New Roman";"><span face=""arial" , "helvetica" , sans-serif">6) 取1/3 的蛋白拌入奶油面糊里用手动搅蛋器皿以直立方式搅拌,再取1/3蛋白入面糊里拌匀.然后将面糊倒入剩余的蛋白里拌匀。</span></div><div style="clear: both; font-family: "Times New Roman";"><br /></div></span></div><div class="separator"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">7)倒入铺了烘焙纸或抹了一层牛油的模里。</span>(面糊进烤箱前~先用抹了食油的小刀在面糊表面划开一条裂痕,就可以烤出裂痕整齐的蛋糕了)。</span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif">8)放入已经预热的烤箱底层,以170度烤40分钟或至熟,用竹签插入蛋糕拉起来没沾黏物,即可。</span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator"><span face=""arial" , "helvetica" , sans-serif">8)烤好取出(不用倒扣)待凉,即可脱模,室温放置待回油(隔天)才享用。(</span>放二天口感更好,蛋糕口感更松软湿润,风味更棒)</div><div class="separator"><br /></div><div class="separator"><br /></div><div class="separator"><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">补充分享:</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1)普通面粉@All Purpose Flour ~ 喜欢更幼细口感的朋友</span>可以换用蛋糕粉,低筋面粉或特幼面粉。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">2)细砂糖 @</span><span style="font-family: arial;">Caster Sugar ~ 要维持体重者可以和我一样用</span><span style="font-family: arial; text-align: justify;">赤藓糖醇 @Erythritol,</span><span style="font-family: arial;">阿洛酮糖 (Allulose)或其它</span><span style="font-family: arial;">天然代糖。</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">【苹果老师的原食谱用的是(普通面粉 + 全麦面粉)】</div><div class="separator" style="clear: both; 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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_GVZ1vmnWB5D_nYPweeH-Sffh9PJG_fw-XC3aF9u7ieHMHjnGorGrXuGE_nToA7n57zzmf6wYiTIOV9aIFw5w3yMwAdpTddIrWr8dRV-VuQuWdmoCL1YdBuzsoINHSqoD0TbRX6tWHc/s1600/1652777241329306-0.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">手作日期记录:17~05~2022</div></div></span></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-48505091009578532182022-04-10T22:00:00.039+08:002022-05-18T10:21:15.545+08:00 香喷喷的 ~ 肉乾牛油蛋糕 ~【 Bak Kwa @ Pork Jerky Butter Cake】<div>新年不忌口,身体长肉了,所以乖乖的管住自己的嘴巴,没玩烘焙。只是嘴巴实在馋,明知这款牛油蛋糕吃了会长肉,还是忍不住做了。</div><div><br /></div><div>之前做过肉乾玛芬和肉乾曲奇,很喜欢牛油和肉乾的油脂这二种油脂混合经过高温烘烤后释放出来的特殊油香味,在面书看到这款蛋糕分享毫不犹豫的就跟着做。真心的喜欢这很香很松软也不会干巴巴,咸甜口味的肉乾牛油蛋糕。</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_25igcO4lIeC04jxSaBLltHmGbeP5YoTMJ2xVZRzLe1PlQeoBuzgiWjm0_Fm-yMXJoh2x2T-4tdDIaDF22L64QSnQVMUG2LP5LFFAXLxsqXmp3SwYsaHxWDJ5PveNVW41EopS031I8M/s1600/1647174031369763-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_25igcO4lIeC04jxSaBLltHmGbeP5YoTMJ2xVZRzLe1PlQeoBuzgiWjm0_Fm-yMXJoh2x2T-4tdDIaDF22L64QSnQVMUG2LP5LFFAXLxsqXmp3SwYsaHxWDJ5PveNVW41EopS031I8M/w480-h640/1647174031369763-1.png" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><span><a name="more"></a></span><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both; text-align: left;"><p><span style="color: red;">【肉乾牛油蛋糕@全蛋法食谱】</span>取自 Apple Lee @ Apple Bakery Craft Studio<br /><br /></p><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">材料: -</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">室温牛油 ( Room Temperature Butter) - 225g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">细砂糖 (Caster Sugar) - 85g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">室温鸡蛋 ( Eggs) - 3颗 (我用 160g @ 去壳后净重)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">普通面粉 ( </span><span style="font-family: arial;"> </span><span style="font-family: arial;">All Purpose Flour) </span><span style="font-family: arial;"> - 205g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">发粉 (Baking Powder) - 4g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">全脂牛奶 ( Full Cream Milk)- 75g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">切碎肉乾 (Pork Jerky ) -75g ~ 100g</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">模具:-</span> 7寸模</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both;"><span style="color: red;">制作步骤:-</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">1)面粉及发粉一起过篩,待用。</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">2)牛油和细砂糖用搅拌机搅打至蓬松,牛油颜色转乳白色。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">3)</span><span face=""arial" , "helvetica" , sans-serif"> 逐粒加入</span><span face=""arial" , "helvetica" , sans-serif">鸡蛋</span><span face=""arial" , "helvetica" , sans-serif">,必须确定</span><span face=""arial" , "helvetica" , sans-serif">充分混合后</span><span face=""arial" , "helvetica" , sans-serif">才放另外一粒鸡蛋,(或者</span><span face=""arial" , "helvetica" , sans-serif">鸡蛋先打散,再分次少量加入奶油糊里的方式</span><span face=""arial" , "helvetica" , sans-serif">,同样的每次加入蛋液必须</span><span face=""arial" , "helvetica" , sans-serif">混合均匀后</span><span face=""arial" , "helvetica" , sans-serif">才放另外一部分),不然一下子液体太多容易打至油水分离成豆腐花状。(若出现油水分离状况,可加适量份量内的面粉再继续搅打)。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">4)把过篩的面粉和牛奶分次交替加入奶油糊里搅打均匀,最后把肉干碎</span><span style="font-family: arial;">加入拌匀。</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">5)倒入铺了烘焙纸或抹了一层牛油的模里。</span><span style="color: red;">(面糊进烤箱前~先用抹了食油的小刀在面糊表面划开一条裂痕,就可以烤出裂痕整齐的蛋糕了)。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">6)放入已经预热的烤箱底层,以170度烤40分钟或至熟,用竹签插入蛋糕,拉起来没沾黏物,即可。</span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">7)烤好取出(不用倒扣)待凉,即可脱模,室温放置待回油(隔天)才享用。(</span>放二天口感更好,蛋糕口感更松软湿润,风味更棒)。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="color: red;">补充分享:</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">肉干 ~ 可以换成腊肠。腊肠必须事先煮熟,把影响口感的肠衣去掉,再切成小粒。</div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJid31uCUB8zkDhko9Whyphenhyphen-emCw2zZV7vIyILig12lu1Qfrm9hH5R4mQHHXP0DvZMTuZ5NUv_ssj0VEgdog3jwndXJRMaqnUN4UTk9skge41Z4aB0ONta4aisivdmleKgrzV7-TIZg9_k/s1600/1647174039428653-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJid31uCUB8zkDhko9Whyphenhyphen-emCw2zZV7vIyILig12lu1Qfrm9hH5R4mQHHXP0DvZMTuZ5NUv_ssj0VEgdog3jwndXJRMaqnUN4UTk9skge41Z4aB0ONta4aisivdmleKgrzV7-TIZg9_k/w479-h640/1647174039428653-0.png" width="479" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">现在很少做烘焙,拿起相机的次数也寥寥可数,相片用手机随拍做记录。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div>手作日期记录:13032022</div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-32493256630137430552022-03-03T21:35:00.020+08:002022-10-03T11:05:30.311+08:00隔天还酥脆的秘密 ~ 番薯芋头炸年糕 -【 Crispy Fried Nian Gao Sandwich @ 2022 】<div>虽然年糕有很多种吃法,我最爱的始终是直接吃,其次就是沾蛋液煎和番薯芋头炸年糕。早二天做泠了还酥脆炸番薯年糕剩一些的材料,这么巧又看到这据说隔天还酥脆的炸浆面糊食谱,触发我的好奇心加心痒痒的立刻试做。早上6点多炸好,到中午(6个多小时后)面皮还算脆(和刚炸好的还是有差别),5片炸年糕特地留一片继续放至隔天(24小时后)早上。。。</div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">还有</span><span style="font-family: arial;">不懂是不是这次的油温没控制好,这个脆浆面糊炸出来的年糕虽然很酥脆,但比较泠切却后比较油腻。相较之下我会更喜欢</span><a href="http://bibibaking.blogspot.com/2022/02/crispy-fried-nian-gao-with-yam-and.html" style="font-family: arial;">前一篇分享</a><span style="font-family: arial;">泠了还酥脆,不油腻的酥脆浆。</span></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">其实我觉得可以</span><span style="font-family: arial;">试试,这个我自己做小实验觉得不错,让吃不完泠了的炸年糕恢复酥脆的方法:~就是</span><span style="font-family: arial;">放入</span><span style="font-family: arial;">小烤箱低温烤个10分钟左右让它的外皮恢复酥脆。回烤过的炸年糕除了可以把多余的油脂逼出来,恢复外皮烤的酥脆,番薯芋头烤的烧烧热热,年糕软糯融,</span><span style="font-family: arial;">口感和刚炸好的几乎没差。</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hqAbJAE0lvj_Yudk0V6qXTlvCX4rxeDpmq82tySLypENx-QIIeUN4Kp15SQCz8yVOokSUFagB0Y4JHSkzwg0gvSpJdQgWsbSut0_4IAk1A8QDNuWfI9URtVbOrsh68xzc-lrh_6VVd4/s1600/1646202819935807-1.png" style="font-family: arial; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hqAbJAE0lvj_Yudk0V6qXTlvCX4rxeDpmq82tySLypENx-QIIeUN4Kp15SQCz8yVOokSUFagB0Y4JHSkzwg0gvSpJdQgWsbSut0_4IAk1A8QDNuWfI9URtVbOrsh68xzc-lrh_6VVd4/w427-h640/1646202819935807-1.png" width="427" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both;"><span style="font-family: arial;"><span style="color: red;">【番薯芋头炸年糕食谱】</span><span>取自<a href="http://www.echoskitchen.com/2022/02/fried-nian-gao-with-yam-and-sweet-potato.html" style="color: red;">Echo's Kitchen</a></span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"> </span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">材料 :-</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">去皮切块番薯 (Peel & Cut into Even thickness Sweet Potato)- 5片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">去皮切块</span><span style="font-family: arial;">芋头(Peel & Cut into Even Thickness Yam) - 5片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">切块硬年糕 (Hard & Cut into Even Thickness Nian Gao)- 5片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">脆浆材料 :-</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">低筋面粉 ( Low Protein Flour) - 100g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">沾米粉 (Rice Flour) - 50g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">蛋黄粉 (Custard Powder) - 50gml</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食盐 (Salt) - 少许</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食油 (Cooking Oil) - 1汤匙 </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食用石灰水 (Limewater / Air Kapur) - 20g (可免。 但,如果</span><span style="font-family: arial;">省略这个食材,不容易长时间保持</span><span style="font-family: arial;">炸年糕的酥脆口感)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">清水 ( Plain Water) - 180ml ~ 200ml </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">制作步骤:-</span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"> 1) 番薯,芋头,硬年糕,分别切成厚度相等的薄片状。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2) 把全部粉类,食盐,混合后慢慢加入清水拌均匀至无粉粒的面糊,最后加入食油拌均匀,静置20分钟。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3) 将一片年糕分别用一片番薯,和芋头夹着,然后均匀裹上面糊,放入油热用中火炸至熟透,捞起,沥干油分,即可。</div><div class="separator" style="clear: both;"><span style="color: red;">附注:</span>炸一次的到步骤3就完成了,因为面糊稀的关系,我沾二次面糊,炸二次,如果要尝试炸二次的做法,完成步骤2后,跳过步骤3,由步骤4开始。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4)将一片年糕分别用一片番薯,和芋头夹着,然后均匀裹上面糊,放入油热用中火炸至稍微上色,捞起,沥干油分。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5)再均匀沾上一层面糊,放回热油里以中火炸至金黄色(用筷子插入,筷子可以轻易穿过番薯块,表示番薯已经炸熟)捞起,用厨房吸油纸把多余的油脂吸掉,完成。<br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red;">附注 :~ </span></div></div><div class="separator" style="clear: both;"><span style="color: red;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食用石灰水 (Limewater ,Air Kapur)~作用是让炸出来的面皮更酥脆。加入</span><span style="font-family: arial;">石灰水</span><span style="font-family: arial;">制作的脆浆面糊,可以让炸好的炸物长时间保持爽脆口感,不容易回潮(湿软)。</span><span style="font-family: arial;">如果省略这个食材,</span><span style="font-family: arial;">不容易长时间保持</span><span style="font-family: arial;">炸年糕的酥脆口感。</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">试做后分享:</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">水的份量是面糊的稠度与面片薄厚的关键。我用了200ml的清水,调好的面糊比较稀,我喜欢稍微有点厚度的面皮,所以我用沾二次面糊,炸二次方式。</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">手作日期记录:02/03/2022</div><br /></span></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-78798669281062949772022-02-28T15:33:00.023+08:002022-03-01T14:33:03.912+08:00炸二次更酥,泠了仍然酥脆的 - 脆皮番薯炸年糕 ~ 【 Crispy Fried Nian Gao With Yam And Sweet Potato】在KL foodie Malaysia 的视频看到槟城一家经营超过40年专卖炸物的档口,用沾二次面糊,炸二次的方式让炸番薯年糕更酥脆的方式,过年有没吃完的年糕就试了这方法。<div><br /></div><div>我用<a href="http://bibibaking.blogspot.com/2015/09/fried-crispy-sweet-potato.html"> 之前很棒</a>泠了仍然酥脆的酥脆浆面糊食谱,吃起来真的很酥脆,而且完全不油腻。呵呵,不晓得是不是再加上炸二次的方式加持,炸好的番薯年糕2个小时后再吃,还是酥脆喔!!<div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3g2xZTYZdghXsOZLJJScljBp-KOuJg-pT1DDDOasDhDuzqBQkSgAC9Fw9H0e956TRd5e3fjiUIK8-EwGl118pNBXTDc9jJ8MfrHjv0IfaHhMwqDevN2UmjiJfJHMPW8vycuDFqiDFMM/s1600/1645944066765193-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3g2xZTYZdghXsOZLJJScljBp-KOuJg-pT1DDDOasDhDuzqBQkSgAC9Fw9H0e956TRd5e3fjiUIK8-EwGl118pNBXTDc9jJ8MfrHjv0IfaHhMwqDevN2UmjiJfJHMPW8vycuDFqiDFMM/w427-h640/1645944066765193-1.png" width="427" /></a></div><span></span><div style="text-align: center;"><br /></div><div><div><div class="separator" style="clear: both; text-align: center;">
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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="font-family: arial;"><span style="color: red;">【脆皮炸番薯年糕食谱】</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"> </span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">材料 :-</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">去皮切块番薯 (Peel & Cut into Even thickness Sweet Potato)- 10片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">去皮切块</span><span style="font-family: arial;">芋头(Peel & Cut into Even Thickness Yam) - 10片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">切块硬年糕 (Hard & Cut into Even Thickness Nian Gao)- 10片</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">脆浆材料 :-</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">面粉 ( Plain flour) - 75g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">木薯粉(Tapioca Starch) - 75g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">沾米粉 (Rice Flour) - 75g</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">蛋黄粉 (Custard Powder) - 20g <span style="color: red;">(可省略,无需替代)</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">发粉( Baking Powder) - 1小茶匙</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食盐 (Salt) - 少许</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">食油 (Cooking Oil) - 30g </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">清水 ( Plain Water) - 250ml ~280ml </span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><span style="color: red;">附注:-脆浆也可以用来炸香蕉, 木署 ,番薯</span><span style="color: red;">。。。</span><span style="color: red;">等</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;">制作步骤:-</span></div><div class="separator" style="clear: both;"><span style="color: red; font-family: arial;"><br /></span></div><div class="separator" style="clear: both;"> 1) 番薯,芋头,硬年糕,分别切成厚度相等的薄片状。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2) 把全部粉类,食盐,混合后慢慢加入清水(要炸二次,面糊调稀一些,是酥脆的关键)拌均匀至无粉粒的面糊,最后加入食油拌均匀,静置5~10分钟。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3) 将一片年糕分别用一片番薯,和芋头夹着,然后均匀裹上面糊,放入油热用中火炸至稍微上色,捞起,沥干油分。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4)再均匀沾上一层面糊,放回热油里以中火炸至金黄色(用筷子插入,筷子可以轻易穿过番薯块,表示番薯已经炸熟)捞起,用厨房吸油纸把多余的油脂吸掉,完成。<br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;">【我的面糊浓稠度没拿捏的很好,面皮稍微厚了些(手机拍摄)】</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">制作重点分享:</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""arial" , "helvetica" , sans-serif">1) 炸二次方式,面糊必须调稀一些,面皮炸好才不会太厚。浓稠的面糊,炸好的面皮太厚口感</span>是韧硬,不是酥脆。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2)第二次沾面糊前可以加少许清水把面糊调的更稀,炸出来的会更酥。(我没有这样做,所以炸好的面皮比较厚)。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div></div><br /></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">手作日期记录:27/02/2022</div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-53241831429603831692022-02-20T12:40:00.022+08:002024-02-19T09:15:26.380+08:00它们家的 漏风饼乾 ~ 蔓越莓白巧克力软曲奇 -【Almost ~ Subway Cranberry And White Chocolate Cookies@2021】<p>【大乡里吃软曲奇的糗事😆】</p><p>话说很多,很多年前:一个大乡里第一次吃某著名三明治快餐店随餐送的软曲奇,咬了一口心里立马嘀咕:噢,漏风的,难怪会随餐送,于是自以为是正义使者的TA非常不屑这家店的做法,自此对这家的曲奇一直没啥兴趣。很久,很久后的后来大乡里见多一点点世面了,才知道原来人家那是。。。美式软曲奇。“漏风”是它的特色,才知道问题的根本在TA自己的见识😆</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO8-157Rt5YeyBDQosSjHvf8J5Lw8VZh5eyiZXYLmlJ2w3Ar3W6Tkf8kj44Y7w2bwLYF249SbEiMeREXywF_jTKe2FF5yaZV1GiRl5wMFzlfun_MFwTZFdVc8M__Ac1TcnKw5CCfUqRk/s1600/1645265318698475-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO8-157Rt5YeyBDQosSjHvf8J5Lw8VZh5eyiZXYLmlJ2w3Ar3W6Tkf8kj44Y7w2bwLYF249SbEiMeREXywF_jTKe2FF5yaZV1GiRl5wMFzlfun_MFwTZFdVc8M__Ac1TcnKw5CCfUqRk/w640-h427/1645265318698475-0.png" width="640" /></a></div><br /><p></p><span><a name='more'></a></span><p style="text-align: left;">在访客<span style="text-align: center;">留言板看到有人问分享者: 这是赛百味@Subway的蔓越莓巧克力软曲奇吗? 分享者回答:嗯,我没有他们家的食谱。但,我认为这曲奇非常接近。</span></p></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">冲着这段话做了这软曲奇,我是想给自己机会再试试。它到底像不像,我无法考究也不在意,毕竟没吃过几次他们家的软曲奇,我觉得好吃比像更重要。如果你与我一样偏爱吃酥脆曲奇的朋友,不妨试试鬆软又不失美味的漏风曲奇,说不定会喜欢上喔!食谱取自我常觅饼干食谱的博客@Diana Gale。</p></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWqnMNfNoq_HEkjYHm8CTi-f1anKVDnWORH4Wg40NLG68QJQVrd9HqcKBygljx_AbPDbU_zULGGR7vKn442HovLm09eup8vz8HDLvYKeM_4ZG0tvWNwfbBD22vf2lUt2K_GXF_6iIr9I/s1600/1645256484299237-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWqnMNfNoq_HEkjYHm8CTi-f1anKVDnWORH4Wg40NLG68QJQVrd9HqcKBygljx_AbPDbU_zULGGR7vKn442HovLm09eup8vz8HDLvYKeM_4ZG0tvWNwfbBD22vf2lUt2K_GXF_6iIr9I/w427-h640/1645256484299237-0.png" width="427" /></a></div><br /></div><p></p><p><span style="background-color: white; font-family: arial;"><span style="color: red;">【 蔓越莓白巧克力曲奇食谱】</span>取自 <a href="http://thedomesticgoddesswannabe.com/2013/05/cranberry-and-white-chocolate-cookies/">The domestic goddess wannabe</a></span><br style="background-color: white;" /><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white; color: red;">食材:</span><br style="background-color: white;" /><span style="background-color: white; color: red;"><br /></span><span style="background-color: white;"></span><span style="background-color: white; font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">室温无盐牛油 (Room Temperature Unsalted Butter) - 250g<span style="color: red;">(我用President Cultured Butter) </span></span></span></p><p><span style="font-family: arial;"><span style="background-color: white;">黄糖 (Brown Sugar) - 150g</span><span style="background-color: white; color: red;"> (我用60%@90g) </span></span></p><p><span style="background-color: white; color: red; font-family: arial;"><span style="color: black;">白砂糖(Caster Sugar) - 50g</span><span style="color: red;"> (我用50% @ 25g)</span></span></p><p><span style="background-color: white; font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">盐 (Salt) </span><span face=""arial" , "helvetica" , sans-serif">- </span><span face=""arial" , "helvetica" , sans-serif">1/4茶匙 (如用含盐牛油,可省略)</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">香草精 (Vanilla Extract ) - 5ml</span></span></span></p><p><span style="background-color: white; font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">鸡蛋 (Egg) - 1颗</span></span><br /><br />普通面粉 (Plain Flour) -280g </span></p><p><span style="background-color: white; font-family: arial;">苏打粉(Soda Powder) - 1茶匙 </span></p><div style="background-color: white; clear: both;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">白巧克力豆( White Chocolate Chips)</span><span face=""arial" , "helvetica" , sans-serif"> - 150g </span></span></div><p><span style="font-family: arial;">蔓越莓乾 (Dried Cranberry) -150g </span></p><p><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"></span><span style="background-color: white;"></span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: red;"><br /></span><span style="background-color: white;"></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="background-color: white; color: red;">制作步骤 :- </span><br style="background-color: white;" /></p><div class="_wk" style="background-color: white; line-height: 20px;"><div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1)面粉,苏打粉过筛后,搁一旁待用。</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">2) 黄糖,砂糖和牛油用搅拌机</span></span><span face=""arial" , "helvetica" , sans-serif">搅拌均匀至松发,颜色转淡,把鸡蛋和</span></span><span face=""arial" , "helvetica" , sans-serif">香草精</span><span face=""arial" , "helvetica" , sans-serif">加入混合均匀。</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3) 筛入(步骤1)预先混合好的粉类拌均匀,</span><span face=""arial" , "helvetica" , sans-serif">把巧克力粒和蔓越莓乾加入用塑胶刮刀拌匀成软面团。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">4)</span><span face=""arial" , "helvetica" , sans-serif">放入冰箱泠藏1个小时。</span></div><div><span style="color: black;"><br style="font-family: Arial, Helvetica, sans-serif;" /><span face=""arial" , "helvetica" , sans-serif">5)用雪糕勺掏一</span></span><span face=""arial" , "helvetica" , sans-serif">勺</span><span face=""arial" , "helvetica" , sans-serif">面团放到铺了烘焙油纸的烤盘里,重复方式,直到面团完毕(面团和面团之间要有空隙)。</span></div><div><span face=""trebuchet ms" , "trebuchet" , sans-serif" style="color: black;"><br /></span><span face=""arial" , "helvetica" , sans-serif">6)放入已经预热的烤箱中层以180度烤12分钟(想要软中有嚼劲(Soft & Chewy的口感,烤至饼干扁塌,表面有裂痕就出炉,如果口感</span>脆硬,就是<span face=""arial" , "helvetica" , sans-serif">烤过头了)</span><span face=""arial" , "helvetica" , sans-serif">,</span><span face=""arial" , "helvetica" , sans-serif">待完全泠却装瓶,密封保存。如果一次烤不完所有的面团,待烤制的面团可以放在冰箱。</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">(</span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">烤箱温度及时间只供参考以个人</span><span style="color: red;">烤箱为准,面团的大小,重量直接影响烤制时间的长短,请按实况而做适度调整。)</span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><br /></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span style="color: black;">7)烤好移至网架待凉,完全泠却后收密封盒保存。</span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span style="color: black;"><br /></span></span></span></div><div style="text-align: center;"><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span style="color: black;"><div class="separator" style="clear: both; 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</div><br /></div><br /></span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span>补充分享:</span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span style="color: black;"><br /></span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;"><span style="color: black;">1)做好的面团我用密封袋装好冷藏2~3天/ 冷冻2个月。</span></span></span>我觉得这样很方便,<span face=""arial" , "helvetica" , sans-serif">有时间才烤制或想吃时</span>就拿出来烤,如果是泠冻的直接烤多3分钟(烤15分钟)。(我有稍微取解冻,面团是微硬状态,我做比较大粒,所以我烤15分钟)。</div><div><span style="color: red;">我做半份食谱,11/12/21把做好的面团泠冻,17/02/22才烤制,放了二个多月。</span></div><div><br /></div><div><span arial="" helvetica="" neue="" sans-serif=""><span arial="" helvetica="" sans-serif="">2) </span><span arial="" helvetica="" neue="" sans-serif="">糖类</span></span><span arial="" helvetica="" neue="" sans-serif=""><span arial="" helvetica="" sans-serif=""><span arial="" helvetica="" sans-serif=""><span new="" roman="" times=""><span arial="" helvetica="" sans-serif="">~<span style="color: black;"> 白糖让饼干酥脆,黄糖可以增加香味。因此</span></span></span></span></span></span>不建议单用一种。份量则可以按个人喜欢的甜度做适度调整,而减少糖量饼干烤色相对会比较淡。</div><div><span style="color: red;">白巧克力的甜度比较高关系,</span><span style="color: red;">我有减低</span><span style="color: red;">饼干面团的糖量,因此我的饼干颜色会比较浅。</span></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-68051931680489287442022-01-10T14:50:00.011+08:002022-11-01T07:50:15.769+08:00推荐!和平的滋味 ~ 世界和平曲奇 -【World Peace Cookies@ Korova Cookies】<div><span style="font-family: arial;">2022年贴上来的第一个烘焙手作,是巧克力味浓厚香醇,非常非常美味,很值得试做的世界和平曲奇<span style="font-family: arial;">@World Peace Cookies</span>。告别伤情颠簸的2021,祈愿2022年会是既和平又充满希望的一年。更希望吃过和平曲奇后,世界所有的国家和地区尽早摆脱疫情,恢复本来的安宁与平稳。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">World Peace Cookies本来的名称为Korova Cookies,是被誉为甜点界毕卡索的法国甜点大师Pierre Herme写给同样也是甜点师的Dorie Greenspan一款很好吃的曲奇。据说是因为有一家人试做后很是喜欢,而且确信吃了它可以让人忘却邪恶,带来和平,所以后来Dorie 索性把它正名为“世界和平曲奇”</span>。</div><div><br /></div><div>这曲奇有没有这么魔力我不知道,我是好奇心的驱使试做这曲奇,它的确是让我这个无饼干不欢的饼干控吃的非常开心愉快,欲罢不能。甜点大师的食谱果然是猴赛雷!😋😊</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><span><br /><a name='more'></a></span><div><div><br /></div><div>做这好吃的曲奇并不难,除了好的食谱,好吃的曲奇秘诀,就是食材,成品味道取决于食材,就是这样简单。用优质牛油,浓醇纯正可可粉,及纯度高的巧克力砖是曲奇好吃不变的魔法。</div><div><br /></div><div>我用总统牌发酵牛油,Van Houten 及 Hershey Special Dark 二种浓醇的可可粉,80%苦甜巧克力砖的甘苦,这些食材堆叠出来的曲奇,太好吃了。我尤其喜欢表面撒上喜马拉雅岩盐,把甜中微苦的味道完全引出来,也把巧克力味道衬托的更浓醇。甜咸交织,巧克力味浓厚,浓稠,夹藏著苦味巧克力豆的曲奇,非常非常好吃。刚出炉微热时非常酥鬆,完全泠却后脆口。</div><div><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbir3sr1Hs9Olz6NZ90iLOCK14Fs8gtwZdI4xON0WKK5Jhxc0Gv3yWgaWEXU1XVnCGX6ajFKB-dYyy-7zxLovEFk2Txh_fF2WYYt2bECTYcA2WW1V2a6dlw0DjtBjY7DZ9JNAs1wRSIo/s1600/1640501291322916-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbir3sr1Hs9Olz6NZ90iLOCK14Fs8gtwZdI4xON0WKK5Jhxc0Gv3yWgaWEXU1XVnCGX6ajFKB-dYyy-7zxLovEFk2Txh_fF2WYYt2bECTYcA2WW1V2a6dlw0DjtBjY7DZ9JNAs1wRSIo/w427-h640/1640501291322916-0.png" width="427" /></a></div><div><br /></div><div style="text-align: center;"><br /></div><div><span style="color: red;">【</span><span style="font-family: arial;"><span style="color: red;">世界和平奇曲食谱】</span>取自Rasa Malaysia( 我做半份食谱)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">材料:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温软化无盐牛油(soften Unsalted Butter ) -150g (我用总统牌发酵牛油)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">细砂糖( Caster Sugar ) - 50g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">黄砂糖 (Brown Sugar)- 120g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">香草精( Vanilla Extract ) - 1tsp</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">普通面粉 (All Purpose Flour ) -175g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">优质可可粉 (Unsweetened Cocoa Powder ) -30g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">苏打粉( Baking Soda) - 3g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">盐之花 / 细海盐 (Fleul de sel / Fine Sea Salt) - 1/4茶匙 (我用Himalayan Salt)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">苦甜巧克力砖( Bittersweet Chocolate, Chopped ) - 150g (我用Callebaut 80%)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">做法:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1) 粉类(普通面粉,可可粉,苏打粉)全部一起过筛。(可可粉容易在结块的状态,不要省略</span><span style="font-family: arial;">过筛步骤)</span></div><div><span style="font-family: arial;"><br /></span></div><div><div><span style="font-family: arial;">2) 牛油室温软化后稍微搅打,然后放入糖和香草精打发至蓬松,才加入海盐拌一下就好。</span></div></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">3) 把过筛的粉类倒入(2)里面,拌均匀无颗粒,即可。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">4) 最后把已经切小块的巧克力倒入(3)里面,手动拌匀。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">5)饼团擀成长方形约</span><span style="font-family: arial;">厚度</span><span style="font-family: arial;">1.5寸,捲成圆柱形后用保鲜膜或烘焙纸张包好,放入冷藏至少3小时。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">6)拿出切成每粒约半寸厚的饼团,放在铺了烘焙纸的烤盘上,170度烤12分钟,烤的时候不要打开烤箱门直到烤到完毕,烤好的饼干非常松酥软易散,移出烤箱待饼干完全凉透方可从烤盘上取出,收放密封盒保存。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">7)享用时撒上一点点海盐在曲奇表面,吃起来又有不同的感觉,非常的棒,很加分。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></span></div><div style="text-align: center;"><br /></div><div><span style="color: red;">附注 / 补充分享:</span></div><div><br /></div><div>1)面团做好整成<span style="font-family: arial;">圆柱形后</span>的可以冷藏3天/ 冷冻1~3个月,有时间才烤制。非常方便。烤之前取出回温一下,有一点软的时候再切。切的时候如果鬆散,裂开,没关系用手把切好的饼干面团重新整合,稍微整回圆形再放到烤盘就可以了。(我的面团放了5个多星期才烤制)。</div><div><br /></div><div>2)糖量 ~ 食谱的总糖量(50克+120克 = 170克)半份食谱的糖量应该是85克。(我用25克+30克 = 65克 )成品是微苦带甜,每个人耐甜度和的口味不一样,我的口味未必适合所有人,我用的糖量只供参考,朋友们请按个人喜好斟酌。小提醒是要稍微注意曲奇最终的甜点和所使用的巧克力砖/巧克力豆的可可浓度息息相关喔。</div><div><br /></div><div>3) 巧克力<span style="font-family: arial;">砖&巧克力豆</span> ~ 可可浓度是曲奇甜度的关键之一。浓度越高的巧克力<span style="font-family: arial;">砖(70%以上)&苦甜巧克力豆@Bitter Sweet Chocolate Chips相对的就越苦。反之</span><span style="font-family: arial;">如果用甜度高</span><span style="font-family: arial;">可可浓度低的如</span><span style="font-family: arial;">牛奶巧克力@Milk Chocolate 或白巧克力@White Chocolate成品</span><span style="font-family: arial;">就会比较甜。依然是那句我常和自己说的话 “成品味道和甜度取决於所使用的食材”。</span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div>手作日期记录:12/2021</div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-473073188408722622021-12-25T10:45:00.021+08:002022-10-27T09:29:50.685+08:00推荐 ! 平安夜美味的邂逅 ~ 圣诞甜果馅饼@百果馅饼 -【Fruit Mince Pies@2021】<p>如果我说又是因为看到谁,谁,谁的帖才做这款甜点为这篇博文开头,好像把魁罪祸首归咎於它人,哎哟,说到底其实是自己的好奇心兼眼睛惹的祸啦。</p><p>传统英式百果馅饼是奶香蓬松又酥酥的派皮包裹着香甜,柔软的水果,表面撒上大量糖粉的圣诞甜食,曾经英国人认为从圣诞日@12月25号起连续12天每天吃一个百果馅饼,将在新的一年里的12个月中生活快乐。</p><p>没做过把它想的很复杂,看了很多的食谱和视频,其实是自己想太多把它复杂化。既不是想象般,就<span style="font-family: arial;">依自己的喜好做配搭调制食谱,简单做这被</span>译作百果馅饼或甜果馅饼的甜点,出来的效果如预期,饼皮酥脆,果馅甜度适中,超好吃,推荐哦!</p><p>也许它与正统的<span style="font-family: arial;">Mince Pies 不</span>一样,但合我口味,家人喜欢就够了。感恩,这道美味的甜点成功的为我们2021年的平安夜家宴画上美丽的句号。AMEN!!</p><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">脆脆的饼皮,香软的果馅,脆软交织,好吃。真心的喜欢♥</div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">乾果是甜度高的食材,所以就决定用没有添加糖份的饼皮食谱,至少可以稍微中和甜度。加上想做的软中酥脆的馅饼口感所以就用之前很喜欢的饼皮食谱(老味道~风梨饼)出来的口感如预期,真的很开心。</div></div><div class="separator" style="clear: both; text-align: left;"><span></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWObJ3zK3A-BElvt5sK0zwQOsZcLnDtRO7kJjOm8bdOJzpzIgGLLouiJqQ2rv4xPlXS4rxh8GE2LFH2PSu80-7yW-dtvdlbXRlgAngqWMvHUMusxCzWImqJo6egrNjaJijdFu6e-lG08/w640-h427/1640337672372360-0.png" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p><div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: arial;"><span style="text-align: center;"><span style="color: red;">【圣诞甜果馅饼食谱】</span></span></span></div><div style="text-align: left;"><span style="color: red; font-family: arial; text-align: center;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: arial; text-align: center;">派皮材料:</span></div></div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><p style="font-family: "Times New Roman";"><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: arial;">切小块状冰冷牛油 (Cold Butter) - 125g (我用金桶牛油)</span></span></p><p style="font-family: "Times New Roman";"><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: arial;">鸡蛋(Egg)- 1个</span></span></p><p style="font-family: "Times New Roman";"><span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: arial;">普通面粉 (Plain Flour) - 225g</span></span></p><p style="font-family: "Times New Roman";"><span style="font-family: arial;"><span style="background-color: white; color: #333333; text-align: justify;">冰水 (Icing Water) - 1</span><span style="background-color: white; color: #333333; text-align: justify;">大匙</span></span></p><span style="background-color: white; color: #333333; text-align: justify;">盐 (Salt) - 适量</span></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">表层扫面材料:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">全蛋液 (Egg Wash) - 1个</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">糖粉 (Icing Sugar) - 适量 (食用前才撒上)</span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">模具 :</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">6cm蛋垯模 or 7cm 玛芬连模</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" style="color: red;">甜果馅材料:</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">室温牛油 (Room Temperature Butter ) - 50g</span><br /><br /><span face=""arial" , "helvetica" , sans-serif">深色黄糖 (Dark Brown Sugar) - 40~50g (可用白砂糖或浅色黄糖)</span></span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">综合香料 (Mixed Spice) - 1/2 茶匙</span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">肉桂粉 (Ground Cinnamon - 1茶匙</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">姜粉 (Ground Ginger) - 1/2茶匙</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">豆蔻粉 (Ground Nutmeg ) - 1/2茶匙 <br /><span face=""arial" , "helvetica" , sans-serif"><br />去皮切小块青苹果 (Green Apple Peeled and cored) - 1粒 </span></span><span style="font-family: arial;">大小不拘,但不建议省略(</span><span style="font-family: arial;">我用净重约110克)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">鲜橙汁 (Fresh Orange Juice ) - 2汤匙 (或用柠檬汁1汤匙)</span></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">橙子皮屑 (Orange Zest) - 取自1粒橙子</span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">柠檬皮屑 (Lemon Zest) - 取自1粒柠檬 (不建议省略)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">柠檬汁(Lemon Juice) - 1汤匙 (不建议省略)<br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">兰姆酒 (Dark Rum) - 30ml</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face="arial, helvetica, sans-serif">杂果乾(Mixed Dried Fruit)</span></span><span style="font-family: arial;"> -300g ~350g </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="color: red;">附注 :</span>乾果类随个人喜欢选用 ~我用黑葡萄,金葡萄,糖渍橙子皮,蔓越莓乾,</span><span style="font-family: arial;">糖渍红遮厘仔。浸泡乾果的朗姆酒可以换成Brandy,Whisky 或 Cointreau至少浸泡1天。(也可以用橙子汁浸泡,泡12个小时左右)。</span></div><div><br /></div><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"><span style="color: red;">前制工作 :</span>至少提前一天准备好。</span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"><br /></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"><span arial="" helvetica="" sans-serif="" style="font-family: "Times New Roman";">1)用个小锅 把牛油,黄糖,青苹果块,杂果,鲜橙汁,橙子皮屑,柠檬汁,柠檬皮屑,香料,朗姆酒</span><span style="font-family: "Times New Roman";">等加入混合均匀,中小火煮10~15分钟(苹果软了即可,不要把汁液完全收乾)熄火,待凉。</span></span></span></div><div><br /></div><div>2)完全凉后的甜果馅装进干净无水无油的瓶子,盖紧,室温放置。</div><div><br /></div><div><span style="color: red;">补充分享:</span></div><div><br /></div><div>1)甜果馅可以提前制作收在冰箱泠藏。我提前四天做,完成后室温放置2天,之后收冰箱泠藏保存2天。</div><div><br /></div><div>2)橙子皮屑和橙汁可以选择加或不加,柠檬则建议不要省略。柠檬除了解甜腻,也可以增添果馅的风味。</div><div><br /></div><div>3)香料可以单用肉桂粉或单用<span style="font-family: arial;">综合香料。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">4)甜果馅饼建议不要做成</span><span style="font-family: arial;">太大粒,</span><span style="font-family: arial;">小小粒的比较精致,方便吃,也不会觉得甜腻。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">5)依旧是我对自己常说的话。。成品味道取决於食材。更改食材或改动食谱,最终的味道口感,自己负责不要归咎它人。</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: red;">饼皮做法:</span><br /><div><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">1) </span><span style="font-family: arial;">面粉筛入大碗内,加入冰冷的牛油。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">2) </span><span style="font-family: arial;">用塑胶切把牛油及粉拌至如面包糠状。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">3) 鸡蛋用叉子打匀,加入冰水混合均匀,然后倒入粉内,快速拌匀成粉团,盖上保鲜膜,放入冰箱约半小时。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="color: red; font-family: arial;">组合烘烤:</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;">1<span style="font-family: arial;"> )把面团擀成约3mm厚的四方形,用圆形饼模压出饼形,放入抹油的小号玛芬模或小蛋达模压好。放入冰箱泠藏15分钟左右。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">2)把</span><span style="font-family: arial;">剩余的饼皮擀成</span><span style="font-family: arial;">约2mm厚的面片,用星形饼模</span><span style="font-family: arial;">压出饼形,泠藏备用。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">3)取出饼皮,用叉在饼皮底戳几个小孔,放入适量的甜果馅,再放一片星形饼皮在上面。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">4) 涂上蛋液。</span></p><p style="background-color: white; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="font-family: arial;">5) 烤箱预热160度,烤25分钟或至熟(时间温度只供参考) </span><span style="font-family: arial;">取出待凉,收在密封盒里。(如一次烤不完,待烘烤的馅饼建议先放在冰箱泠藏,第一轮烤好后再取出烘烤)</span></p></div><div><span style="font-family: arial;">6)享用前撒上适量的糖粉。</span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div></div><span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">撇开我</span>不怎么欣赏甜滋滋的<span style="font-family: arial;">红色樱桃</span><span style="font-family: arial;">不说,长期控制体重的我对甜点</span><span style="font-family: arial;">蛋糕等都是浅尝即止,而这蛋糕却让我有止不住的。。。再吃欲望😋😊</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpPpDiPb59rFRlK4Q28FEK9lqKJ0YZo0e4JO5djoZ75RBHkF3qsp27MnefVr1OumhMHQK-SMjSQDO5NcaFFcZhLe1QMYeE6Ijjc9U23BTs3jcem2-2HzY2_OQzFi2h7K7bqcQwyOqN34/w640-h427/1639887119991852-0.png" width="640" />
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</div><br /></div><span><a name='more'></a></span><span><a name="more"></a></span><span><a name="more"></a></span><span><a name="more"></a></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">熟悉我的朋友应该都知道,我喜欢随自己心意做烘焙,依自己的喜好来做配搭。糖</span><span style="font-family: arial;">渍橙皮</span>和<span style="font-family: arial;">红色樱桃是这蛋糕重点果乾,</span><span style="font-family: arial;">用君度橙酒来泡果乾就是想</span><span style="font-family: arial;">更凸显</span><span style="font-family: arial;">橙子的香气,</span><span style="font-family: arial;">至于杏仁粒,有的食谱</span><span style="font-family: arial;">只用於表面装饰和添口感,有的食谱则会加入杏仁粉增添多一层坚果风味,我选择后者,最后做出来的蛋糕是我喜欢的,就依照自己的做法来分享这食谱,希望你也会喜欢。</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div class="separator" style="clear: both;"><div><span style="color: red;">【热那亚圣诞蛋糕食谱】</span></div><div><br /></div><div><span style="color: red; font-family: arial;">材料:</span></div><div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温无盐牛油 (Room Temperatures Soften Butter) - 100g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">室温全蛋 (Eggs) - 2颗 @100g</span></div></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">幼糖 (Caster Sugar) - 55g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">普通面粉(Plain Flour) - 90g (</span><span style="font-family: arial;">用100g,如不加杏仁粉</span><span style="font-family: arial;">)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">杏仁粉 (Almond Flour) -15g (可以省略)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">发粉 (Baking powder ) - 2g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">盐 (Salt)- 1g (用含盐牛油,可省略)</span></div><div><br /></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">浸泡杂果@材料:-</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">苏丹娜 (Sultanas) - 75g (我用</span><span style="font-family: arial;">葡萄乾 @ Raisins)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">糖渍橙子皮 (Candied Orange Peel ) - 75g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">糖渍</span><span style="font-family: arial;">樱桃@红色车厘仔 (Red Glace Cherry) - 50g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">君度橙酒(</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Cointreau)</span><span style="font-family: arial;"> - 80ml </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">装饰 ~</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">杏仁粒 (Almond) </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">表层涂酱 ~</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">杏桃果酱(Apricot Jam) </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><p style="font-family: "Times New Roman";"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">前制工作: 烘焙前一天完成</span></span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">浸泡乾果~乾果放入一个干净无水的容器中,加入</span></span><span style="font-family: arial;">君度橙酒</span><span face=""arial" , "helvetica" , sans-serif">拌均匀,盖好</span><span face=""arial" , "helvetica" , sans-serif">放在凉爽的地方</span><span face=""arial" , "helvetica" , sans-serif">浸泡12个小时,</span>期间用汤匙翻拌,<span face=""arial" , "helvetica" , sans-serif">不需要放冰箱,浸泡时间也可以更</span><span face=""arial" , "helvetica" , sans-serif">长。</span></p><p style="font-family: "Times New Roman";"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span style="color: red;">附注 :</span><span>热那亚圣诞</span>乾果种类比较简单 一般会用~</span>糖渍樱桃,苏丹娜 (我用<span face=""arial" , "helvetica" , sans-serif">葡萄)及糖渍橙子皮(或其它糖渍果皮)。浸泡的酒</span><span face=""arial" , "helvetica" , sans-serif">除了均度橙酒 @</span></span></span><span style="font-family: arial;">Cointreau,可以用</span>朗姆酒@ Rum或樱桃酒@Kirsh,甚至用鲜橙汁或热水。</p><div class="_wk" style="font-family: "Times New Roman"; line-height: 20px;"><div class="separator" style="background-color: white; clear: both; line-height: normal;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #666666; line-height: 20px;"><span style="color: red;"><br /></span></span></span></div><div class="separator" style="background-color: white; clear: both; line-height: normal;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #666666; line-height: 20px;"><span style="color: red;">制作步骤 : </span></span></span></div><div class="separator" style="background-color: white; clear: both; color: #666666;"><span face=""arial" , "helvetica" , sans-serif" style="font-size: xx-small;"></span></div><div style="background-color: white;"><div style="margin: 0px;"><div class="_wk" style="line-height: 20px;"><div class="_wk" style="line-height: 20px;"><div class="separator" style="clear: both; color: #666666;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1) 面粉,发粉</span></span></span>过筛后加入<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">杏仁粉,食盐屑</span></span><span face=""arial" , "helvetica" , sans-serif">混合匀</span></span><span face=""arial" , "helvetica" , sans-serif">,待用。</span></div></div><div><br /></div></div><div class="_wk" style="line-height: 20px;"><div style="font-family: "trebuchet ms", trebuchet, sans-serif;"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">2)糖和牛油先用低速搅拌让糖和牛油混合,之后转中速打松发(呈现乳白色状),</span></span><span face=""arial" , "helvetica" , sans-serif">鸡蛋逐粒加入,搅拌均匀才放另一粒。牛油糊会有油水分离,豆腐花状况是正常的,不会影响成品)。</span><br /></div></div><div class="_wk" style="font-family: "trebuchet ms", trebuchet, sans-serif; line-height: 20px;"><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">3)接着把泡好的干果加入拌均匀,把过筛的粉类分次加入以</span></span></span>橡皮刮刀<span class="userContent"><span face=""arial" , "helvetica" , sans-serif">拌均匀,</span></span><span face=""arial" , "helvetica" , sans-serif">至看不到白色粉粒,</span><span face=""arial" , "helvetica" , sans-serif">将面糊倒进烤模,将面糊抹平,随意放上一些杏仁粒。</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">4) 放入已经预热的烤箱中层以160度烤50分钟或至熟(烤箱温度和时间只供参考,以个人烤箱模具的大小面糊重量为准。</span><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">5) 烤好後趁热用</span></span></span>杏桃果酱(或用其它口味的果酱代替)涂抹蛋糕表面,再用保鲜纸包好。</div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span><span class="userContent"><span face=""arial" , "helvetica" , sans-serif">6) 最好放置2天,除了它待回油也让蛋糕层次提出来风味更好之外,蛋糕也更湿润。(我室温放置2天,冰箱放置1个星期才享用)</span></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><span class="userContent"><span face=""arial" , "helvetica" , sans-serif"><p style="font-family: "Times New Roman";"><span style="color: red;">补充分享:</span></p><p style="font-family: "Times New Roman";">1)泡果乾酒类 ~ 不喜欢酒味的可以用鲜橙汁或热水。</p><p style="font-family: "Times New Roman";">2)<span style="font-family: arial;">苏丹娜 (Sultanas)</span><span style="font-family: arial;"> - 也是属于一种葡萄乾,色泽比葡萄乾浅。</span></p><p style="font-family: "Times New Roman";">3)保存期 ~ 泠藏,二个星期以上建议泠冻保存。食用前取出,放置柔软再品尝为佳。</p><p style="font-family: "Times New Roman"; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgejsxo03KJJNMv-tlrI8ySk1I08JP18l22z9tTFFElTUmmOh-NKaBnR22ieiNvcwAtZvyw5VV2kb_55Q8XabwV_wJSqYK8hZlJX6cajxJWdGBJyhcTxRl3Pnxe8ANpTKfmt7zPYp9Fg/s1600/1639887115985548-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgejsxo03KJJNMv-tlrI8ySk1I08JP18l22z9tTFFElTUmmOh-NKaBnR22ieiNvcwAtZvyw5VV2kb_55Q8XabwV_wJSqYK8hZlJX6cajxJWdGBJyhcTxRl3Pnxe8ANpTKfmt7zPYp9Fg/w427-h640/1639887115985548-1.png" width="427" /></a></p><p style="font-family: "Times New Roman"; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r9y_a9Z2xACm-2d8Nhvk4s_dlCxMkdwIExtRpwDIgjverMAkJLSTkxCzJ5UZa2xAjSnZ7epDfnM3hkgP19F3J9MEUiwTMFeMdD2nuTAZONR0eBIlu3DkxoudWLe5g9I3_L0puR6c59Q/s1600/1639969361961694-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r9y_a9Z2xACm-2d8Nhvk4s_dlCxMkdwIExtRpwDIgjverMAkJLSTkxCzJ5UZa2xAjSnZ7epDfnM3hkgP19F3J9MEUiwTMFeMdD2nuTAZONR0eBIlu3DkxoudWLe5g9I3_L0puR6c59Q/w427-h640/1639969361961694-1.png" width="427" /></a></p><p style="font-family: "Times New Roman"; text-align: left;">手作日期记录:11/12/2021</p></span></span></span></div></div></div></div></div></span></div></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0tag:blogger.com,1999:blog-1393310851641801112.post-47795472669547527952021-12-06T16:25:00.010+08:002023-06-28T11:52:50.416+08:00惊艳到我的无苹果 ~ 苹果派 -【Keto Mock Apple Pie】<p>很爱吃苹果派也常会买M字头人间版苹果派,看到用佛手瓜伪装成苹果馅的低醣低碳版苹果版毫不犹豫的拿下食谱,邮购的黄原胶到手后立马开工。</p><p>煮过后清香脆口微软的佛手瓜常出现我家餐台,可以说是我相当熟悉的瓜类菜品,但从没想过它可以代替苹果。除了甜度,用佛手瓜做成的仿苹果馅口感上几乎和真正的苹果馅无差,相似度达90%。最棒的是吃再多都不必担心发胖,呵呵!超级佩服想到用佛手瓜(每100克含糖量低于2克)代替苹果(每100克苹果肉含糖量~12克)的人,实在是太厉害太聪明,太棒了。</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoF_DFJm8B_IvQuzYf3_NPfJGN00iegjocZbuKVuRJ_Lqyet2jHITrkw8D_1xRbeDIaJLBgxX2sFebBKfkmsI-EbzgmkMFgMFbcZ2qU90TPSpAqr7YkbyS2p3nfyVb4IPv-fm-M9zyPw/s1600/1637225183805286-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoF_DFJm8B_IvQuzYf3_NPfJGN00iegjocZbuKVuRJ_Lqyet2jHITrkw8D_1xRbeDIaJLBgxX2sFebBKfkmsI-EbzgmkMFgMFbcZ2qU90TPSpAqr7YkbyS2p3nfyVb4IPv-fm-M9zyPw/w427-h640/1637225183805286-0.png" width="427" /></a></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrStg7aAJ2WqvZ8HIEC1hVno0tAco_LDjJwgnCOk43WrrJQQqGPco3fidrpL8sTjxOrmgmnaUOogoIiEIjJWr6csEy8cuhd8PWXLj_4az9pmTsMp3reYxm2tWMsaXN20g2PpuUtBSS_aY/s1600/1638348127225584-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrStg7aAJ2WqvZ8HIEC1hVno0tAco_LDjJwgnCOk43WrrJQQqGPco3fidrpL8sTjxOrmgmnaUOogoIiEIjJWr6csEy8cuhd8PWXLj_4az9pmTsMp3reYxm2tWMsaXN20g2PpuUtBSS_aY/w427-h640/1638348127225584-0.png" width="427" /></a></p><span></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><div class="separator" style="clear: both;"><br /></div></div><br /></div><div class="separator" style="clear: both; text-align: left;">松软的派皮,香喷喷的馅料,如果不说吃的人肯定想不到这用佛手瓜做的苹果派!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kw403TqwZmB_gxWYwcSDey3Q6Go0hMToAWeo5pKuFXPXkhSjsWbmHcxDgrhwQQsR73phzvJgSGzHkcQIeyvFelachy1I41_nKRpmb-EyFk3hSgUc1wUZz8zv_k3L4p40TEhK4PWyzVY/s1600/1638764426244238-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kw403TqwZmB_gxWYwcSDey3Q6Go0hMToAWeo5pKuFXPXkhSjsWbmHcxDgrhwQQsR73phzvJgSGzHkcQIeyvFelachy1I41_nKRpmb-EyFk3hSgUc1wUZz8zv_k3L4p40TEhK4PWyzVY/w640-h427/1638764426244238-0.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">可以恣意又放肆大口大口的吃苹果派😋😋!!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOlgvPxDgU5YOYmq6miTuJgfCivXddUzwyVXMWFQZf5vC8E-KdL0hQhvhz7VAhKPtDvukxMxOMLj0fxEYxk3MvJZYQYqJn8PON9qOmVq3Coadf3L8YmemNBNaR1cIsTyY9D8t5VlVo_4/w640-h427/1637703898768520-0.png" width="640" />
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</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><span style="font-family: arial;"><span style="color: red;">【低碳苹果派食谱】</span>取自Youtube @ Kye's Kitchen ,微改</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">派皮</span><span style="color: red; font-family: arial;">材料:- (可做一个7寸派)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">杏仁粉(Almond Meals @ Blanched Almond Flour)- 200g </span></div><div><br /></div><div><div><span style="font-family: arial;">泡打粉 (Baking Powder) - 1茶匙</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">黄原胶 (Xanthan gum) - 1茶匙</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">盐 (Salt) - 1/4茶匙 </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="text-align: justify;">赤藓糖醇 (Erythritol</span>) - 50g </span></div></div><div><br /></div><div><span style="font-family: arial;">冰凉的蛋白 (Egg White) - </span><span style="font-family: arial;"> 50g </span></div><div><br /></div><div><span style="font-family: arial;">切小片状泠冻牛油(Cold Butter) - 60g </span></div><div><br /></div><div><br /></div><div><span style="color: red; font-family: arial;">馅料</span><span style="color: red; font-family: arial;">:</span></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="text-align: justify;">去皮切小丁佛手瓜@合掌瓜(Peeled Skin cut cube Chayote) - 350g <span style="color: red;"> </span></span></span></div><div><span style="font-family: arial;"><span style="text-align: justify;"><br /></span></span></div><div><span style="font-family: arial;"><span style="text-align: justify;"><span style="text-align: left;">黄原胶 (Xanthan gum) - 1/2茶匙</span></span></span></div><div><br /></div><div><span style="font-family: arial;">阿洛酮糖 (Allulose)或其它代替 - 70g </span><span style="font-family: arial;"> (甜度依个人口味加减调节)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">柠檬汁 (Lemon Juice) - 50g</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">柠檬皮屑 (Lemon Zest) -1颗柠檬的量</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">肉桂粉或肉桂粉混合香料 (Ground Cinnamon or Mixed Spice) -8g(</span><span style="font-family: arial;">依个人口味加减调节)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">含盐牛油 (Salted Butter) - 35g </span><span style="color: red; font-family: arial;"> </span></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="font-family: arial;">烤香掰碎核桃 (Roasted Walnuts) - 20g 可选(原谱没加,我额外加入)</span></div><div><br /></div><div><br /></div><div><span style="color: red; font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">涮面材料:- </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">蛋黄液 (Egg York) -1颗</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">阿洛酮糖 (Allulose) <span style="font-family: arial;"><span style="text-align: justify;">- 适量</span></span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial; text-align: justify;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial; text-align: justify;">补充 :派皮部分~</span><span style="color: red; font-family: arial;">我</span><span style="color: red; font-family: arial;">把材料除2,用15cm模。</span><span style="color: red; font-family: arial; text-align: justify;">馅料方面~</span><span style="color: red; font-family: arial; text-align: justify;">除了佛手瓜用240g之外,其它食材按照食谱用量。</span></div><div><br /></div></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">文字制作步骤:</span><span style="font-family: arial;">或 按这里~ 【</span><a href="https://www.youtube.com/watch?v=eOc1Do9liRU&t=4s" style="font-family: arial;">视频制作方式</a>】</div><div><span style="font-family: arial;"><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;">派皮:</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">1)把乾料 (杏仁粉,泡打粉,</span><span style="font-family: arial;">黄原胶</span><span style="font-family: arial;"> ,</span><span style="font-family: arial; text-align: justify;">赤藓糖醇</span><span style="font-family: arial;">及盐)混合均匀,过筛待用。</span></div></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">2)把冰牛油加入乾料里用刮板切拌成散沙状(没有刮板的可以用叉子)。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">3)然后酌量的把冰凉的蛋白加入混合均匀成团,隔着保鲜膜用擀面仗擀平,包好放冰箱泠藏30分钟。(补充:做法3~6 隔着一层保鲜膜来擀比较容易操作)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">4)冰过的面团隔着保鲜膜擀成长方形,然后再借着保鲜膜的辅助把头尾两端的面团往中间折。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">5)面团短向擀起,再次的擀成长方形,同样的</span><span style="font-family: arial;">借着保鲜膜辅助把</span><span style="font-family: arial;">头尾两端部的面团往中间折</span><span style="font-family: arial;">。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">6)再次从</span><span style="font-family: arial;">短向擀起的</span><span style="font-family: arial;">把</span><span style="font-family: arial;">面团擀成</span><span style="font-family: arial;">长方形,用</span><span style="font-family: arial;">保鲜膜包好放冰箱泠藏,备用。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><div style="font-family: "Times New Roman";"><span style="color: red; font-family: arial;">馅料:</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial; text-align: justify;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial; text-align: justify;">1)去皮切小丁佛手瓜,柠檬汁,柠檬皮屑和</span><span style="font-family: arial;">阿洛酮糖,肉桂粉混合均匀,浸泡10分钟。</span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: arial;">2)煮锅里加入牛油,小火煮至牛油溶化后把(</span><span style="font-family: arial;">步骤1)加入煮至佛手瓜软身后边煮边逐少加入黄原胶,煮至浓稠,熄火,待凉待用。</span></div></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">组合:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1)把泠冻好的派皮分成2份,一份做派底,一份做派面。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">2)其中一份擀成圆片形(面团夹在二片保鲜膜的中间,会比较容易操作。必要时也可以用刮板辅助),二份面片完成后都要放冰箱泠藏10分钟左右再继续下一个步骤。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">3)把面片的其中一片保鲜膜拉掉,反过来</span><span style="font-family: arial;">借着另一片保鲜膜的辅助</span><span style="font-family: arial;">铺到7寸模里,整里好后掀掉保鲜膜,放冰箱冰硬。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">4)取出倒入馅料,然后铺上另外一片派面</span><span style="font-family: arial;">,整理好边边与四周,再用小刀把表面的面片割划成格子形状。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">5)表面涂上蛋液,撒上</span><span style="font-family: arial;">赤藓糖醇,</span><span style="font-family: arial;">放入已经备热的烤箱以180度烤30分钟或至熟(上色太快可以用铝箔纸盖着表面来烤)。取出,放凉后才切块比较不会散开。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRGehiUnS986DwRuY5a7MnyZI_luDS29vTsZA7eEyy1kl3OUaAmRNhzfUTxzMcE_gsqc-p-QXTpwhq5ord48RfKd1QzQkB9_RARZvhWaDt4WbjmYYJpjVS3dD5diRlqlEcxIUA7ZdkHM/s1600/1637308647660931-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRGehiUnS986DwRuY5a7MnyZI_luDS29vTsZA7eEyy1kl3OUaAmRNhzfUTxzMcE_gsqc-p-QXTpwhq5ord48RfKd1QzQkB9_RARZvhWaDt4WbjmYYJpjVS3dD5diRlqlEcxIUA7ZdkHM/w480-h640/1637308647660931-0.png" width="480" /></a></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="color: red; font-family: arial;">重点补充:</span>建议准备齐全材料才来制作,更改或省略某样食材可能会导致失败。</div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1)黄原胶 (Xanthan gum) - 是一种粘合剂,主要的作用是粘合和增加粘稠度。没有麸质粉的杏仁粉必须靠它来做</span><span style="font-family: arial;">粘合剂和延展性,让派皮比较容易操作。此外它可以</span><span style="font-family: arial;">增加</span><span style="font-family: arial;">馅料的粘稠度。</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><span style="font-family: arial;">2)馅料食材~</span></span></div><div><span style="font-family: arial;"><span style="font-family: arial;"><br /></span></span></div><div><span style="font-family: arial;"><span style="font-family: arial;">糖量 ~ 佛手瓜是味道很清淡的</span><span style="font-family: "Times New Roman";">瓜类菜品,必须用多一点的代糖来补足它的甜度。苹果派本来就属于甜度高的甜点,</span></span>除非是口味很清淡的朋友,不建议减低糖的份量,成品最终的味道也许会与我们熟悉的相差很多。</div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";">柠檬 ~完全没酸味的佛手瓜和有著天然酸味的苹果不一样,所以必须用要多一些的柠檬汁来</span></span>补酸味,也一定不能省略这个食材。</div><div><span style="font-family: arial;"><span style="font-family: "Times New Roman";"><br /></span></span></div><div><span style="font-family: arial;">肉桂粉或肉桂粉混合香料</span><span style="font-family: arial;"> ~是香味也是苹果派风味的来源。喜欢浓郁的可以增加用量,不喜欢肉桂风味的可减量,但不建议完全省略。</span></div><div><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: left;">手作日期记录18/11/2021</div><br /></span></div>Michelle Lohttp://www.blogger.com/profile/08633904356291440549noreply@blogger.com0