tag:blogger.com,1999:blog-76431642714189038832023-11-16T14:35:53.942+08:00启动生命的旋律启动生命的旋律Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-7643164271418903883.post-72790147268964944692020-05-07T22:33:00.001+08:002022-01-05T19:30:58.015+08:00伯爵茶贝果<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wR5465mkaQXEsvik3-DV-ZrzYbxtkhtp5ziSjx28MQXdF_SanLTSBMHpZN-n2x7fcxNulpvbjUVng4KUWdG7SDl_zggEL5LdQztvEInTMAn9Er97TGyzWY4uyDaSEMay203BkYz-XXI/s1600/IMG_8154_d.png" imageanchor="1" 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/AVvXsEh9wR5465mkaQXEsvik3-DV-ZrzYbxtkhtp5ziSjx28MQXdF_SanLTSBMHpZN-n2x7fcxNulpvbjUVng4KUWdG7SDl_zggEL5LdQztvEInTMAn9Er97TGyzWY4uyDaSEMay203BkYz-XXI/s640/IMG_8154_d.png" width="426" /></a></div>
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MCO期间,大家忙着分享在家大展厨艺的成果,而我,没那个机会。<br />
一开始MCO有在家工作一星期,忙着适应和安排事宜,我不停打电话,还没日没夜工作,小铭看我在家工作的情形让他觉得有点烦躁。公司生产医用手套,很快地就申请到开工准证,Fasa 1的第二个星期就开工了。<br />
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由于不是所有人需要回公司,办公室内寥寥无几地几位同事,有时做起事来很不方便,但却觉得难得清静。可是,那些在家工作的同事有时还挺点烦人的,我需要接听更多电话、拍照片、scan 文件、不停看WhatsApp等,好让在家工作的同事了解工作进度。由于有些同事不在,我常常成为公司里大家寻找的对象,签一些文件和商讨事宜,所以真的超忙。<br />
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为了减少外出,我天天早起准备简单的午餐饭盒,生活习惯渐渐改变,觉得吃自己准备的便当也还真不错。坏处是有点劳累,迟睡习惯还没改过来却要早起,搞得精神有点不好。。。<br />
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这个贝果刚做好时真的好香,蜂蜜和伯爵茶的味道很搭,本来懒得做记录,吃了一个觉得应该和大家分享。<br />
做好时,没能马上拍照,表面开始皱皮了,拍不到刚做好胀鼓鼓的模样。这也可能是过度发酵造成的,因为做的过程有点分心,发酵的时间有点超过了。<br />
这贝果建议做好时当天吃完,放到第二天就老了,变得没那么香和比较扎实。<br />
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疫情期间,大家要做好防范工作,好好照顾自己和家人,加油!<br />
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<b><i>食谱取自星期天得烘焙时光和名店面包到你家</i></b><br />
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<b>伯爵茶贝果</b><br />
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<b>材料:</b><br />
220g 高筋面粉<br />
30g 纯裸麦粉 (Rye Flour) (我用organic wheat flour)<br />
3g 速发酵母<br />
3g 盐<br />
130g 水(我用140g,依面粉的干湿度做调整)<br />
15g 蜂蜜<br />
8g 无盐奶油<br />
3g 伯爵茶叶(我用一包Lipton Earl Grey Black Tea茶包, 2g,拆开茶包)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3_eKu7r57J5g-ip6HBloG5KgtnydUJIqrVEaVVozH6PXrnZHRhosHWYfbPF3idKFHeUn89zl6nxUyZFMz-6Hz-LBTjScu95eOGpBkKMlwIhynzqtuWgKUsBpt5-DlYH3VCNkMMXiRX4/s1600/IMG_8166_h.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3_eKu7r57J5g-ip6HBloG5KgtnydUJIqrVEaVVozH6PXrnZHRhosHWYfbPF3idKFHeUn89zl6nxUyZFMz-6Hz-LBTjScu95eOGpBkKMlwIhynzqtuWgKUsBpt5-DlYH3VCNkMMXiRX4/s320/IMG_8166_h.png" width="320" /></a></div>
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用来汆烫贝果:<br />
2L 水<br />
5g 小苏打<br />
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<b>贝果抹酱:</b><br />
<b>蓝莓抹酱:</b><br />
40g 奶油乳酪和20~30g 蓝莓果酱搅拌均匀。<br />
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<b>蔓越莓抹酱:</b><br />
40g 奶油乳酪和10g枫糖浆搅匀,加入20g切碎的蔓越莓干搅匀。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMz4bSeYiHJdL9PmztcW8r-jqnYGBvGrI4I2Mkm8vUntXKLF1WjnxcA6i4E-CHLN9CWdjsUlxQ21unt4BN5TpJDdaXyClUSQruX7I7anOnJ5Upg1KJ6SDHItoJkwYi0-SYYO_RLqIo_0/s1600/IMG_8144_e.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMz4bSeYiHJdL9PmztcW8r-jqnYGBvGrI4I2Mkm8vUntXKLF1WjnxcA6i4E-CHLN9CWdjsUlxQ21unt4BN5TpJDdaXyClUSQruX7I7anOnJ5Upg1KJ6SDHItoJkwYi0-SYYO_RLqIo_0/s640/IMG_8144_e.png" width="640" /></a></div>
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<b>做法:</b><br />
1. 将全部材料(除了奶油)搅成团,加入奶油搅成可拉成薄膜的面团。<br />
2. 盖上拧干湿布或保鲜膜发酵40~50分钟或发至双倍大,排气,将面团分成4份。<br />
3. 将面团揉成圆球状,盖上布,让面团休息15分钟。<br />
4. 将面团檊成长方形/椭圆形,卷起成圆条状,用手指捏紧确实黏合接缝处。<br />
5. 用手轻轻揉动卷起的面团,将面团一端开口略微撑开,另一端揉细,将细的那端塞入撑开的开口内,用手指黏合接缝处。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDGF0Hfaywm4ZpD8dAfmC1QKjSHP04LocMF_rrX_0hciKBXlMa0dABJzKGf9Wayrz8Uq0mRboI6AZAAHNXzg1YhNNwPVMxYzu-CUN6omAdrbB9hCpRistSmMKugEIkYKL8snnVS70P30/s1600/IMG_8122_a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDGF0Hfaywm4ZpD8dAfmC1QKjSHP04LocMF_rrX_0hciKBXlMa0dABJzKGf9Wayrz8Uq0mRboI6AZAAHNXzg1YhNNwPVMxYzu-CUN6omAdrbB9hCpRistSmMKugEIkYKL8snnVS70P30/s320/IMG_8122_a.png" width="320" /></a></div>
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6. 将贝果分别放在剪好的方形烘焙纸上,发酵30~40分钟。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1o9ISvT3LBT391GEvFsUy1TkCqr6yQPW8Wf5WUUfurmH-QlfTmvgPBB65nSt9J9RJvAEjRII1eEkA-X6kJV7ipw_NTMvxE3_wYdbAnakxGQwMyWaMpVOdXg6IBy7oYmuugGLyGIYugQ/s1600/IMG_8123_b.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1o9ISvT3LBT391GEvFsUy1TkCqr6yQPW8Wf5WUUfurmH-QlfTmvgPBB65nSt9J9RJvAEjRII1eEkA-X6kJV7ipw_NTMvxE3_wYdbAnakxGQwMyWaMpVOdXg6IBy7oYmuugGLyGIYugQ/s320/IMG_8123_b.png" width="320" /></a></div>
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7. 预热烤箱200度C。<br />
8. 煮开2L水,加入小苏打,放入贝果(和烘焙纸一起,如果纸掉了就将它捞起),正反面各汆烫30秒(不要超过30秒),用平的铲子轻轻拿起放在烤盘。翻和拿起贝果要轻,不要将面团压扁。<br />
9. 汆烫好的贝果马上放入烤箱烤15~18分钟(我烤16分钟)。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPoc2inXREN7eZ2iI7uNFY-4Z3A-AHKBGYqNEj4leGgQ6bCimiHkv66CYUDeS7oWfUJYpESVMabk1SxmYCDFuTFK5Bd1t1uF79xR1-MuNkN6S4q7JV_AbYu-0lvITFAW2KQiM9QoZ4hs/s1600/IMG_8128_c.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPoc2inXREN7eZ2iI7uNFY-4Z3A-AHKBGYqNEj4leGgQ6bCimiHkv66CYUDeS7oWfUJYpESVMabk1SxmYCDFuTFK5Bd1t1uF79xR1-MuNkN6S4q7JV_AbYu-0lvITFAW2KQiM9QoZ4hs/s320/IMG_8128_c.png" width="320" /></a></div>
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10. 放在架子待凉。<br />
11. 准备贝果抹酱。<br />
12. 将贝果切半,抹上抹酱享用。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com0tag:blogger.com,1999:blog-7643164271418903883.post-38966384174967461302020-02-09T23:00:00.002+08:002020-02-10T19:35:01.259+08:00全麦杏仁椰丝饼<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEy9z5oiq9jCDNcAhAKxWnl_WUnPvO3jLGxbuJbqWVXhpMjNKrhYTtFS2AXSq1DC49htTTG68fUhY4_2KiD_MREnTiVkW0EvN8toW5pwaL7W3EQYBMKfvoQZQ2UKdN3vdgNR6-xYTBSA/s1600/IMG_7913_a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEy9z5oiq9jCDNcAhAKxWnl_WUnPvO3jLGxbuJbqWVXhpMjNKrhYTtFS2AXSq1DC49htTTG68fUhY4_2KiD_MREnTiVkW0EvN8toW5pwaL7W3EQYBMKfvoQZQ2UKdN3vdgNR6-xYTBSA/s640/IMG_7913_a.png" width="640" /></a></div>
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为了健康着想,也为了释放压力,我和小铭多个月前开始了一星期一次的 ‘行山’(hiking)。</div>
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努力走到最高处时,眺望远处景色,心旷神怡,感觉舒服极了,当天晚上睡得特别香甜。</div>
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工作时常带给我负面的情绪,有时心情真的烂透了。还好这一星期一次的行山行程,修复了我的身心。</div>
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这饼干用了比较健康的材料制作,味道也意外地让我觉得满意,味道属于比较清淡的,不适合重口味的人。</div>
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今年的年饼走健康路线。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7sILwRNCkVIcVgCHEwklm2wo-u2mjLiYjjrOMBXxSqFUVupW0LhNcVzPYZtNt0R9Xl2z3aAood4ce8zWCGNKK64d6PnJe1Q5Kn0WSsG4_8qNqVevyrbV8Z7enhmhLliBr9vusACHQIE/s1600/1494110325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="50" data-original-width="50" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7sILwRNCkVIcVgCHEwklm2wo-u2mjLiYjjrOMBXxSqFUVupW0LhNcVzPYZtNt0R9Xl2z3aAood4ce8zWCGNKK64d6PnJe1Q5Kn0WSsG4_8qNqVevyrbV8Z7enhmhLliBr9vusACHQIE/s1600/1494110325.jpg" /></a></div>
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<i>食谱取自新之味第28期</i></div>
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<b>全麦杏仁椰丝饼</b></div>
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<b>材料:</b></div>
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50g 麦粉(semolia)</div>
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240g 有机全麦面粉(一定要用有机全麦面粉,这种面粉和烘焙材料店卖的全麦粉不一样。)</div>
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30g 玉米粉</div>
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200g 无盐奶油,软化(我用100g 无盐奶油 + 100g 植物性奶油)</div>
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60g 糖霜</div>
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1tsp 香草精(我用1/2tsp)</div>
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30g 干椰丝</div>
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30g 杏仁碎</div>
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<b>装饰:</b></div>
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适量杏仁碎</div>
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1颗 蛋黄液</div>
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<b>做法:</b></div>
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1. 预热烤箱175度C。(无需开烤箱风扇)</div>
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2. 麦粉、有机全麦面粉和玉米粉过筛。</div>
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3. 奶油、糖霜和香草精打至松发。(如用搅拌机,搅拌头用搅拌球。)</div>
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4. 加入粉料拌匀,然后拌入干椰丝和杏仁碎,不要过度搅拌。(如用搅拌机,搅拌头换成扁形搅拌叶。)</div>
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5. 把面团放在两张塑胶袋/保鲜膜中间,檊成约4mm厚度,用饼干模切成想要的形状。</div>
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6. 切好的面团放在铺了烘焙纸的烤盘上,面团上涂上少许蛋黄液,放少许杏仁碎点缀(轻轻压一压杏仁碎,让它稍微贴紧面团。)</div>
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7. 放入烤箱烤约20分钟,或直到表面金黄上色即可。(请依饼干大小或烤炉的热度做时间的调整。)</div>
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.comtag:blogger.com,1999:blog-7643164271418903883.post-50171379735246437992020-02-08T23:38:00.002+08:002022-01-05T19:30:33.842+08:00花生香麦饼<div class="separator" style="clear: both; text-align: center;">
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真的好久没有更新。。。<br />
好多次在忙着工作或做家务的时候,脑子里偶尔闪过对这里的回忆,想着在这里游走的快乐时光,想着之前无论多忙都会想办法更新,想着当时与朋友分享的喜悦。<br />
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我依然有在烘焙,但比之前少很多很多,心力不足。两年里做了3次手术,加上手术后要加紧工作补回病假时耽误的一些事,身心真的很疲累。<br />
经常告诉自己,这些出现在生命的挑战,只要努力跨过就好,哪一天回想起,应该会觉得没什么大不了。<br />
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这个饼干外表不怎么样,其实是自己的手艺有点退步,弄不好。。。<br />
还好味道是挺不错的,蛮香脆,甜度也刚好。<br />
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新年已接近尾声,趁元宵节过完前,祝福大家健健康康,团团圆圆。<br />
最近武汉肺炎侵袭,出门记得做好防范措施,带口罩,勤洗手。<br />
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<i>食谱取自新之味第28期</i><br />
<b><br /></b>
<b>花生香麦饼</b><br />
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<b>材料:</b><br />
195g 面粉<br />
25g 玉米粉<br />
1/2tsp 发粉<br />
1/2tsp 苏打粉<br />
100g 无盐奶油,软化<br />
100g 植物性奶油,如冷藏需软化<br />
75g 褐砂糖<br />
1tbsp 蜜糖<br />
1tsp 香草精 (我用1/2tsp)<br />
1粒 鸡蛋<br />
50g 花生酱 (我用organic 花生酱)<br />
120g 花生碎(我用organic 花生,烤香,去皮,用食物调理机打碎,可自行调整要打成多碎的颗粒。)<br />
120g Nestum 麦片(Original)<br />
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<b>做法:</b><br />
1. 预热烤箱180度C。(我做的饼干体积小,所以用170度C,无需开烤箱风扇)<br />
2. 把面粉、玉米粉、发份和苏打粉过筛。<br />
3. 把奶油、植物性奶油、褐糖和蜜糖打至松发(如果用搅拌机,搅拌头用搅鸡蛋的搅拌球)。加入香草精、鸡蛋和花生酱搅匀。<br />
4. 加入粉料、花生碎和Nestum麦片拌匀,搅匀即可,避免过度搅拌。(如果用搅拌机,搅拌头换成搅粉团用的扁平搅拌叶,以避免面团起筋)<br />
5. 分别取8g面团揉圆(我用1/2tsp 量匙舀面团),放在铺了烘焙纸的烤盘上,用打肉锤压出花纹。<br />
6. 放入烤箱烤约15 ~ 20 分钟至金黄上色,有香味即可(我的饼干只需烤12分钟,请视饼干大小和烤炉的温度来调整时间。)<br />
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<b>我的笔记</b>:<br />
烤过头的饼干太干,没那么香,口感也不好,所以千万别将这个饼干给烤过头了。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com0tag:blogger.com,1999:blog-7643164271418903883.post-1394767248162717302019-05-08T22:30:00.000+08:002019-05-08T22:30:09.296+08:00小餐包<div class="separator" style="clear: both; text-align: center;">
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刚开始写部落格的时候,我坦荡荡表达自己内心的想法,分享生活的点滴和当下的情绪。</div>
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后来受到周遭环境和人的约束,加上个人想法的转变,发现自己无法那么坦诚了,干脆选择把自己封闭起来,不愿让人瞧见。</div>
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看着自己的部落格,写了后删除,再写再删除,迟迟无法更新。原本什么都不想写,就纯粹分享食谱就好了,但这可不是我写部落格的初衷。</div>
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我想,人生有好几个阶段,每个阶段或多或少都会发生一些事让我们做出决定,以至于生活或想法也都会随之转变。</div>
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生活和环境所逼,导致失去梦想、也失去对生命的热枕。</div>
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我在失去的边沿挣扎,时刻提醒自己莫忘初衷,这样才不会像行尸走肉般过活。只是,发觉自己年纪越长越是要费劲来维持这股信念。</div>
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这也是没办法的事。</div>
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我一直都很喜欢做面包,看着面团发酵胀鼓鼓的模样,真的很疗愈。</div>
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可是嘛,做面包需要较长的时间,也要看当时的心情如何,可不可以耐心地做面包之类的,结果很久才会做一次手作面包。很多时候会交给面包机,做出来的面包一大颗,口感也不如手作面包的好。</div>
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这个作品算满意的,弹性好,口感佳,圆鼓鼓的(虽然有些面包表面做得不够平整)。<br />
用来夹肉松+美乃滋+少许辣椒酱+黄瓜或夾ham、香肠之类的都很搭。<br />
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<b><i><br /></i></b>
<b><i>食谱取自名家面包到你家(步骤我做了少许更改)</i></b><br />
<br />
<b>小餐包</b><br />
<br />
<b>材料:</b><br />
300g 高筋面粉<br />
20g 砂糖(我用12g砂糖+8g 蜂蜜)<br />
5g 盐<br />
6g 速发酵母<br />
110g 牛奶<br />
90g 水<br />
40g 奶油<br />
<br />
抹表面蛋液(搅匀)<br />
10g 鸡蛋<br />
20g 牛奶<br />
<br />
<b>做法:</b><br />
1. 将牛奶和水、砂糖、蜂蜜、盐、高筋面粉、酵母放入搅拌机内搅拌成面团,加入奶油搅拌成可拉成薄膜的面团。<br />
2. 面团发酵50分钟至一小时至双倍大。<br />
3. 将面团分成小面团,每份35g,揉成圆球状,盖上拧干湿布,休息10~15分钟。<br />
4. 将面团轻轻揉一下整理形状,用拧干湿布覆盖发酵40~50分钟。<br />
5. 放入预热烤箱180度C,烤12 分钟。表面金黄后,取出,迅速在表面涂抹蛋液即可。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.comtag:blogger.com,1999:blog-7643164271418903883.post-82095020256561993952019-04-11T22:50:00.000+08:002019-04-11T22:50:27.365+08:00玉米戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
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最近看回自己之前写的食谱。一看之下,不得了了,很多照片不见了,发生什么事啊~啊~啊~~??<br />
收起烦躁的心情,我一个个地检查,然后重新上载不见的照片,还在检查和纠正中。。。<br />
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这是新年期间趁放假时做的玉米戚风蛋糕。<br />
几年前用不一样的食谱做过一次类似的蛋糕。。。当时做出来的玉米戚风水分太多,蛋糕组织软湿,不喜欢。<br />
这次用另一个食谱,总算做了个不错的玉米戚风。满意蛋糕的组织,可惜没有我期待的香浓玉米风味....虽然如此,不建议加太多玉米酱,以免蛋糕过湿。我想或许可以加入少许玉米颗粒来增强蛋糕的玉米风味。<br />
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<b><i>食谱取自低糖烘焙</i></b><br />
<br />
<b>玉米戚风蛋糕</b><br />
<b><br /></b>
<b>材料:(8"烤模)</b><br />
105g 面粉 (我用特幼面粉)<br />
1/2tsp 发粉<br />
1/4tsp 盐<br />
5颗 蛋黄<br />
55g 玉米油<br />
95g 罐头玉米酱<br />
<br />
5颗 蛋白<br />
1/4tsp 塔塔粉或1/2tsp 柠檬汁<br />
70g 细糖<br />
<br />
<br />
<b>做法:</b><br />
1. 预热烤箱,160度C。(我用170度C)<br />
2. 用打蛋器将蛋黄搅散,慢慢倒入玉米油,边加边搅,搅均匀后,加入玉米酱搅匀。筛入面粉和发粉,拌匀。<br />
3. 蛋白和塔塔粉用电动搅拌机打至起泡。分2-3次加入细糖,以高速打至中性发泡。<br />
4. 用打蛋器将1/3蛋白霜拌入蛋黄糊,拌匀。然后再加入1/3蛋白霜,用抹刀轻轻切拌均匀;再加入剩余蛋白霜,切拌均匀。<br />
5. 将面糊倒入模具内,将模具轻敲桌面两三下排除气泡。<br />
6. 原食谱用水浴法。烤模包锡纸,水浴法烤90分钟或至熟。最后10分钟取走水浴模或盘,继续烤10分钟,这样烤出来的蛋糕周边才不会太湿。<br />
我不介意蛋糕表面裂开,没用水浴法,直接烤。送入烤箱,中下层,烤至蛋糕表面金黄和熟。<br />
7. 蛋糕烤好后,马上倒扣,待凉,脱模。<br />
<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com0tag:blogger.com,1999:blog-7643164271418903883.post-26355455618421613362019-02-07T01:57:00.000+08:002019-02-15T09:43:24.592+08:00泡泡米巧克力曲奇 -- 2<b><br /></b>
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新年咯~<br />
今年我只做了一种年饼,说出来都觉得不好意思。。。<br />
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我去了几个地方搜罗各种年饼补救,填满家里的饼罐,新年客人到访时才不会失礼。。。<br />
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之前做过的<a href="https://andrea79y.blogspot.com/2015/02/blog-post_12.html">泡泡米巧克力曲奇</a>,觉得味道可以再提升一下,所以今年加了杏仁条和蔓越莓干。另外,我在材料店发现了 bubble corn,模样和平时的泡泡米一样,只是披了层金衣裳。店员告诉我 bubble corn 比平时的泡泡米脆,然后有少许玉米味。<br />
过新年嘛,当然要来个黄金满地,我于是买了bubble corn。<br />
饼是香脆的,只有很轻微的玉米味,偶尔咬到杏仁条和蔓越莓干,挺不错~<br />
<br />
<b>泡泡米巧克力曲奇 -- 2</b><br />
<br />
<b>材料:</b><br />
130g 无盐牛油 <br />
60g 砂糖 <br />
70g 全蛋液 <br />
1tsp 香草精 <br />
170g 低筋面粉 <br />
1/2tsp 苏打粉 <br />
少许 食盐 <br />
<br />
70g 巧克力粒 <br />
80g 泡泡米<br />
30g 杏仁条,烤香,稍微切一下,不要切太碎(觉得可以再多放些)。<br />
适量蔓越莓干,切碎。没称分量,觉得只有约20g,可随喜好增减。 <br />
<br />
<b>做法:</b><br />
1. 把牛油和砂糖打至泛白,松发。<br />
2. 加入鸡蛋和香草精拌均匀。<br />
3. 再加入过筛的粉类和盐,拌匀。<br />
4. 加入泡泡米、巧克力粒、杏仁条和蔓越莓干,拌匀即可。<br />
5. 用汤匙舀面团,做成小颗粒,排放已铺上烘焙纸的烤盘里,或放进小纸杯里。(这次我用1/2 tbsp的测量匙舀面团)<br />
6. 以150度C烘烤约20-25分钟或金黄色,曲奇待凉后装即可。(注:我有开烤箱风扇)Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com0tag:blogger.com,1999:blog-7643164271418903883.post-8540397877562581892018-12-16T19:11:00.000+08:002019-01-04T13:54:01.018+08:00帕夫洛娃 Pavlova<div class="separator" style="clear: both; text-align: center;">
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真的好久没更新了。生活很忙碌,心里却还是对这里留有一份牵挂,常想着何时可以回来这里。。。<br />
<br />
今年,在我的生活里发生一些重要的事,我的毛小孩-Jasper在1月1日2018离开去当小天使了,然后我的右眼做了手术,在这个月里,我刚做了另一个手术,现在尚在修养中。我的左眼手术只好留待明年才做了。。。身体开始抗议我过度使用,现在要做些整修了。<br />
这一切的发生是有原因的,要让我好好休息,然后爱惜自己多一点。。。<br />
<br />
开心的事是在今年里看了两场张学友演唱会,都是小铭幸苦排了十多个小时队才买到的票。一场在1月26日,另一场是10月7日。小铭是学友迷,我也是挺喜欢张学友的,但没小铭那么投入就是了。<br />
<br />
张学友马来西亚的演唱会,我们几乎都有看。1月26日的那场演唱会,原本是做了眼睛手术才去看,为了安心看演唱会,我把眼睛手术延后。看了演唱会,第二天再看了姐姐女儿的芭蕾舞演出,带着心满意足的心情,1月29日才去做眼睛手术。<br />
10月7日看了另一场学友演唱会后,去验了血,发现验血报告显示身体某些部位出了问题。做了CT Scan 之后,医生马上安排做手术了。手术原本安排在11月,我却拖延到12月,工作有点忙。。。刚说要多爱惜自己,却仍死性不改。<br />
<br />
朋友知道我今年做了两次手术,说:你今年很够力一下。。。<br />
我说:还好是可以解决的。<br />
当然,一开始知道又要动手术时,难免会担心害怕的,可是还是要解决啊,尽量往好的方面想吧~<br />
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这久仰大名的甜点,是去年尾的作品。<br />
我之前老是不想做它,因为听说这甜点很甜。为了满足我的好奇心,我还是试了一试。<br />
喜欢它外面少许脆,里面是带点软的口感。我做得不漂亮,表面有裂痕,应该是烤箱温度太高,然后让它躺在烤箱吹风扇吹太久的关系(我的烤箱如果没有关电源,仍会有少许风在里面循环)。<br />
其实嘛,我还蛮能接受它的甜,配合带点酸的草莓,让我觉得它真的 ‘甜得有理’!<br />
<br />
<br />
<b><i>食谱取自<a href="https://www.recipetineats.com/pavlova-recipe/">这里</a></i></b><br />
<br />
<b>材料:</b><br />
150 ml/5 oz 蛋白(冷藏蛋,约4~5 颗蛋)<br />
220g 细糖(建议不要随意减糖,以免影响影响口感(<br />
1 tbsp 玉米粉,过筛<br />
1 tsp 白醋<br />
<br />
<b>奶油霜:</b><br />
375ml 浓厚(thickened) 动物性鲜奶油(或任何鲜奶油 。如果用植物性鲜奶油就不必加糖)<br />
55g 细糖(可增减)<br />
1 tsp 香草精<br />
<br />
将细糖和香草精加入鲜奶油,打至浓稠。<br />
<b><br /></b>
<b>配料:</b><br />
水果:草莓,蓝莓,覆盆子,樱桃等。。<br />
<br />
<b>做法:</b><br />
1. 鸡蛋还是冷的时候,将蛋黄和蛋白分开,只取蛋白,分量在140ml ~160ml 之间。<br />
2. 将蛋白放在室温一会。(无需放在室温太久,以免蛋白变质)<br />
3. 烤箱预热150度C(Convection/fan oven)或170度C (standard oven)。建议用低温烤,烤好的蛋白霜比较不会裂开或塌下。可以试试烘烤时,降低温度至130~140度C。<br />
4. 用搅拌机将蛋白快速打至湿性发泡。<br />
5. 转中速,加入细糖,每次加一汤匙搅拌,边加边搅拌。<br />
6. 当全部糖加入后,继续用搅拌机低速搅拌3分钟或直到蛋白浓稠和光滑。用手指取些蛋白,将蛋白在手指间摩擦,如果没有感觉到细糖颗粒,表示蛋白打好了。<br />
7. 加入醋和玉米粉。搅拌机搅拌5-7秒直到混合均匀。<br />
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8. 烤盘上铺上不沾黏烘焙纸,烘焙纸的底部沾些蛋白霜,将纸固定好。<br />
9. 将蛋白霜舀入装有挤花嘴的挤花袋,然后将蛋白霜挤在烘焙纸上,挤出圆形,中间做个小凹状。这步骤要尽快进行,以免蛋白霜消泡。挤花袋可以事先准备好。<br />
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10. 如果做成一大个,请根据原食谱的方法。<br />
11. 烤约 1 小时 。如果形状做得比较大的话就要烤比较长的时间。 烘烤进行时,尽量不要打开烤箱。<br />
12. 关掉烤箱电源,让pavlova在烤箱慢慢降温。<br />
13. 将pavlova轻轻脱模。<br />
14. 在吃之前才挤上打好的鲜奶油和放上水果。<br />
15. 冷却的Pavlova要收在密封的罐子里,要吃的时候才挤上鲜奶油。不宜收久,不可收进冰箱。<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com3tag:blogger.com,1999:blog-7643164271418903883.post-60290706077120731542018-03-20T00:11:00.002+08:002018-03-20T10:02:27.652+08:00古早味芝士蛋糕<div class="separator" style="clear: both; text-align: center;">
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好久没上食谱了,这段时间忙着完成好多事,有时间的话我会一一道来的。<br />
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农历新年前做了一个眼睛的小手术,所以今年我没有烘焙年饼。<br />
话说去年七月的某一天,发现自己右眼视力模糊。原以为近视度数有改变,去了常去的眼镜店检查眼睛,然后被验眼师诊断得了白内障。我当时的反应是:蛤!真的吗?我那么快就有白内障哦?<br />
是有点不可置信,想说我的爸爸在两年前才做了去除白内障的手术。<br />
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接下来我的工作忙了好一阵子,依赖左眼看东西半年后才去找专科医生检查。去之前有做了一些研究,看看哪家医院的医生比较好。结果,被医生教训为什么那么迟才就医。<br />
医生也觉得我在这样的年龄得白内障的确有点早,问我平时有吃什么药,有没有长期吃中药之类的。我想起在中学时期因为皮肤敏感的问题,用过好几年的类固醇药膏,医生说很可能是这个原因照成白内障的。手术进行得还算顺利,没想象中的可怕。也许注射了镇定剂的缘故,手术完成后心情还不错,下午4点完成手术,晚上自己拆纱布就看得到东西了。只是,在手术后两个月内,眼睛会感觉不舒服,有时会刺痛,也许是因为眼球有缝针的关系。。。在正常的状况下phacoemulsification 程序无需缝针,我的却缝了好几针。<br />
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这蛋糕是去年不知哪个月做的。<br />
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早前,当古早味蛋糕刚被带入我国,大家揭起一股在家自制古早味蛋糕的热潮。<br />
我对潮流不敏感,常慢人很多拍,加上工作忙碌到已经对生活上琐碎的事失去兴趣,如同行尸走肉般乏味地生活。平时多靠身边的人提供资料,蛋糕也是哥哥买回家吃,我才有幸品尝到的。<br />
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第一次吃这蛋糕的时候还挺喜欢的,很香~ 但还是提不起兴致在家烘焙这个蛋糕,要吃的话去店里买就好了,心想自己应该很难做到像知名店家的那么好吃吧!<br />
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一天,逛书店让看到了这个食谱,引起我的好奇心。就这样,我将食谱买回家,想着哪天我会做来吃。<br />
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当时,也许是很久没做戚风类蛋糕,手法生疏了,手忙脚乱的,还好做出来了。可惜蛋糕破相,裂开了,可能火候控制不好吧~<br />
蛋糕有严重回缩的现象,比对食谱里的照片,觉得高度挺接近的,我就当这是正常的了。<br />
食谱说要在蛋糕糊上撒芝士粉,可惜当时我不够芝士粉,又不想用其它芝士代替,所以让它素颜见人。整体来说还算不错,觉得很多地方可以改进。<br />
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姐姐的孩子很识相,告诉我很喜欢吃,孺子可教也,哈哈~这样我这个阿姨才会有动力继续烘焙甜点给他们吃啊!<br />
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<i>食谱取自Y3K--做蛋糕</i><br />
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<b>古早味芝士蛋糕 (7寸方模)</b><br />
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<b>材料:</b><br />
(A)<br />
50g 牛奶<br />
20g Parmesan 芝士粉<br />
50g 奶油<br />
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(B)<br />
4粒 蛋黄 (我用Jumbo size 鸡蛋)<br />
75g 中筋面粉 /普通面粉<br />
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(C)<br />
4粒 蛋白(我用Jumbo size 鸡蛋)<br />
80g 细糖<br />
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(D)<br />
4片 cheddar 芝士片<br />
适量Parmesan 芝士粉,撒面用<br />
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<b>做法:</b><br />
1. 预热烤箱180度C。<br />
2. 将(A)隔水炖煮直到芝士粉溶解,离火。<br />
3. 加入蛋黄搅拌均匀,再加入面粉拌匀。<br />
4. 将蛋白打至起泡,分3次加入糖打至湿性发泡,加入2.轻轻拌匀。<br />
5. 一半蛋糕糊倒入烤模,铺上cheddar 芝士片,倒入另一半蛋糕糊,铺平,撒上芝士粉。<br />
6. 烤箱底部放入一盘热水,将蛋糕放在烤箱中下方,蒸烘约一小时,取出待凉后脱模。(这里我将蛋糕倒扣在架子上放凉)。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com3tag:blogger.com,1999:blog-7643164271418903883.post-77483650022899425232017-12-25T18:55:00.000+08:002017-12-26T12:41:17.276+08:00树桐蛋糕 (巧克力香蕉蛋糕卷)<br />
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这是我第二次做树桐蛋糕。第一次做是在6年前,做得有点失败,今年终于有心情+勇气再次尝试,感觉做得还不错哩。<br />
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今年的圣诞节也是一如往常,逛逛街,和家人享受美食,感受一下圣诞氛围。今天,我一整天都待在厨房准备餐点,然后做了这个树桐蛋糕。<br />
我不是基督教徒,可是却很喜欢庆祝圣诞节,家里的圣诞树早早就做起来了,然后当然要收礼物啦,哈哈!<br />
祝大家圣诞节快乐!<br />
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特意露出一边不抹鲜奶油,可以看见里头包裹着香蕉。</div>
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<i><b>蛋糕卷食谱取自孟老师的美味蛋糕卷</b></i><br />
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<b>树桐蛋糕 (巧克力香蕉蛋糕卷)</b><br />
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<b>材料:孟老师的烤盘尺寸是36cmX26cm。( )里是我的烤盘尺寸-(36X28.5)cm 所需要的材料份量:</b><br />
<b><br /></b>
<b>分蛋式海绵蛋糕 </b><br />
25g 无盐奶油 (28g)<br />
80g 蛋黄 (88g)<br />
25g 细砂糖 (25g,我有减少许糖)<br />
20g 无糖可可粉(22g)<br />
20g 冷水 (22g)<br />
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120g 蛋白(132g)<br />
60g 细砂糖(66g)<br />
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45g 低筋面粉 (50g)<br />
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<b>夹心馅 (我将蛋糕卷做成树桐蛋糕,夹心馅分量需要更多以用来涂抹外层。( )里是我用的分量)</b><br />
80g 动物性鲜奶油 (120g,我用植物性鲜奶油)<br />
80g 苦甜巧克力 (120g ,我用70%的纽扣苦甜巧克力) <br />
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120g 动物性鲜奶油 (我用190g 植物性鲜奶油)<br />
20g 细砂糖 (我用已有甜味的植物性鲜奶油,所以无需加糖)<br />
1-2根香蕉, 一条香蕉切成4-5段<br />
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<b>做法:</b><br />
1. 烤盘铺烘焙纸,烤箱预热180度C,无盐奶油隔水煮融。<br />
2. 蛋黄加入糖,隔水加热,边加热边用打蛋器搅拌直到糖融化,蛋液颜色变淡呈乳化状后就可以离开热水。注意:隔水加热时,要不停搅拌,适时离开热水,以避免温度过高使蛋黄结粒。<br />
3. 加入过筛的可可粉搅匀 ,然后加入冷水搅成可可蛋黄糊。<br />
4. 将糖全部倒入蛋白内,快速搅拌直到发泡状态,搅拌器拿起呈弯钩状,然后慢速搅1分钟去除大气泡。<br />
5. 取1/3的蛋白霜加入可可蛋黄糊,用打蛋器搅拌均匀。加入剩余的蛋白,用刮刀轻轻用拌切方式搅拌均匀。<br />
6. 低筋面粉分3次过筛进蛋糕糊里,轻轻切拌搅匀。每加一次都需要搅拌均匀。<br />
7. 取少量蛋糕糊加入融化奶油搅匀,再倒入6.的蛋糕糊内用切半方式搅匀。<br />
8. 蛋糕糊倒入烤盘,用刮板抹平。<br />
9. 轻敲烤盘2下震出气泡,送入烤箱中上层。将烤箱温度降至160度烤15分钟,然后用190度C烤2分钟。(烤箱温度调整没有依照食谱。请依自己烤箱做调整。)<br />
10. 烤好后脱模,约5分钟后盖上不沾烘焙纸,将蛋糕翻过来,撕掉烘焙纸。<br />
11. 外卷法,上色的一面向外。将蛋糕连同不沾烘焙纸一同卷起,放置一旁冷却。<br />
12. 将鲜奶油和苦甜巧克力隔水煮融,然后浸在冰水里搅拌直到冷却。<br />
13. 将另一份鲜奶油,边浸在冰水中边搅打至开始浓稠后,加入已冷却的巧克力鲜奶油继续搅成不流动浓稠状。将夹心馅装入挤花袋里。<br />
14. 将蛋糕开平,挤上夹心馅,用抹刀抹平,铺上切段的香蕉,用不沾烘焙纸将蛋糕卷起。固定好后收入冰箱冷藏1小时。剩下的夹心馅收冰箱冷藏。<br />
15. 取出蛋糕卷,将前面和后面切掉一些,让其平整,然后切出1/3段。将这1/3段的其中一边斜切掉一小片,将斜切面抹上少许夹心馅,粘着主干。将整个蛋糕抹上夹心馅,抹平,用叉子轻轻刮出树桐纹,撒上雪粉,放上装饰。<br />
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Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com4tag:blogger.com,1999:blog-7643164271418903883.post-22214208471523477082017-11-10T23:36:00.001+08:002017-11-10T23:41:01.482+08:00酸奶油咖啡蛋糕<div class="separator" style="clear: both; text-align: center;">
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最近,工作虽然忙碌,可是我却变得有点松散,有心无力的感觉,身心疲惫。之前付出的努力都付诸流水,多少有些泄气。想找回那个充满干劲的感觉,但怎么也回不去。。。<br />
顺其自然吧,有时活得太用力会适得其反,不但得不到自己要的,还会把自己整死。<br />
生活有时刚刚好就好。<br />
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这个蛋糕的名字是直接从英文名翻译的,不是咖啡口味的蛋糕,而是适合配着咖啡吃的蛋糕,所以叫咖啡蛋糕,原名 - <i>sour cream coffee cake。</i><br />
喜欢这个蛋糕。蛋糕体比较湿润,加了胡桃和demerara sugar 增添了不一样的口感,另外还加了我喜欢的肉桂粉。<br />
忙碌过后停下来歇口气,坐下来喝咖啡再慢慢品尝自家做的蛋糕,暂且忘掉烦忧。<br />
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<br />
<i>食谱取自<a href="https://cooking.nytimes.com/recipes/8927-sour-cream-coffee-cake?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0">这里</a></i><br />
<br />
<b>酸奶油咖啡蛋糕</b><br />
<br />
<b>材料:8寸烤模</b><br />
<br />
113g 无盐奶油<br />
260g 细糖 (我用185g)<br />
2大颗 鸡蛋<br />
188g 普通面粉(我用特幼面粉)<br />
1 1/2tsp 发粉<br />
1/2tsp 小苏打粉<br />
1/2tsp 盐<br />
300g 酸奶油(我用无糖原味优格代替)<br />
1tsp 香草精<br />
适量奶油 抹烤模用 <br />
<br />
<b>铺面配料:</b><br />
104g 糖 (这个分量个人觉得过分多了。我用约30g的demerara糖。不喜欢demerara 糖脆脆的口感,可以用细砂糖)<br />
2tsp 普通面粉<br />
1tbsp 肉桂粉<br />
70g 胡桃或核桃(个人偏爱胡桃-pecan)<br />
<br />
<b> 做法:</b><br />
1. 活动底不沾烤模均匀模抹上适量奶油。<br />
2. 将奶油和糖打至发白,加入鸡蛋,一次一颗,搅拌均匀后才加下一颗。<br />
3. 将面粉、发粉、小苏打粉和盐过筛。将粉类和酸奶轮流加入 2,粉类分3次,先加入粉类低速搅匀,然后加入1/2的酸奶油后优格低速搅匀,直到全部材料加入搅匀。注意不要搅太久,以免面粉起筋,影响口感。<br />
4. 铺面配料:将全部材料拌匀。<br />
5. 将蛋糕糊倒入烤模,撒上铺面用配料。<br />
6. 将蛋糕送入预热 烤箱180度C,中下层烤约35-40分钟,直到熟。<br />
7. 放凉后脱模切片享用。<br />
<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-80980750168532308252017-09-24T01:00:00.000+08:002017-09-24T01:25:58.601+08:00金沙巧克力月饼<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUg1HcrTnjD9h9VPglaHDAoWmCeutaZg3qtJToHE_cBPw1ZZCGwC0IRE8sr5BzQuI-WxwavAhBA4tOeb8RIrD-U0NIL9KzT6h-6q8nhmXm82tsID-vmYhHzfccHutMpic0JAOfZuuqkzI/s1600/IMG_6297a.jpg" imageanchor="1" 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/AVvXsEgUg1HcrTnjD9h9VPglaHDAoWmCeutaZg3qtJToHE_cBPw1ZZCGwC0IRE8sr5BzQuI-WxwavAhBA4tOeb8RIrD-U0NIL9KzT6h-6q8nhmXm82tsID-vmYhHzfccHutMpic0JAOfZuuqkzI/s640/IMG_6297a.jpg" width="426" /></a></div>
<br />
今年本来不打算做月饼,懒虫上身。<br />
<div>
然后有人问我:今年有做月饼吗?语气带有少许期待,让本来处于冬眠状态的烘焙脑细胞逐渐苏醒,赶紧到烘焙店搜刮材料。</div>
<div>
<br /></div>
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虽然每逢中秋节时我有做月饼,但其实我超不爱吃月饼的,无论是买的或自家做的都不爱,做好的月饼几乎全部送人。</div>
<div>
我比较能接受的烘烤月饼是上海月饼和酥皮月饼,要有咸蛋黄的那种,没那么甜腻。</div>
<div>
我最喜欢燕菜月饼,就好像平时吃的燕菜糕那样,一口接一口。可是总觉得它不是月饼,只有形状像而已。</div>
<div>
冰皮嘛,也是吃一片就算了,不甜的话会吃多一片咯~</div>
<div>
小铭看我从早做到晚待在厨房做月饼,可是自己却不爱吃,仅多试味道或吃少许。对此他有意见:做那么多自己却不吃,别人会以为你在月饼里下了毒。<br />
哇哈哈~小铭,你的想像力太丰富了吧!有吃我做的月饼的人请放心,本人慎重声明所用的材料经过严选,制作卫生和无额外添加奇怪或危险的食材。</div>
<div>
<br />
虽然自己不爱吃,但是也会应家人/亲戚要求,做来应节,大家开心一同感受佳节气氛~<br />
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这款月饼挺特别的,将金沙巧克力包进去,切开月饼时会有惊喜的感觉。<br />
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<b><i>食谱取自美味风采</i></b></div>
<div>
<b>金沙巧克力月饼</b><br />
<b>材料: (6颗)</b><br />
<b>冰皮:</b><br />
120g 糕粉<br />
30g 可可粉<br />
30g 糖粉(过筛)<br />
70g 白油<br />
100-120ml 冷水(我用110g。一定要用过滤水或煮过的水)<br />
<br />
<b>馅料:</b><br />
6颗 金沙巧克力<br />
360g 莲蓉馅<br />
<br />
<b>做法:</b><br />
1. 将粉料和糖粉混合均匀,加入白油混合成粗粒状(我用手搓)。<br />
2. 加入冷水混合成软面团,分成6份(每份约57~58g),揉圆。<br />
3. 莲蓉馅分成6份,每份60g,包入金沙巧克力,揉圆。<br />
4. 将冰皮压扁,包入金沙莲蓉馅,揉圆,放入月饼模压出形状。如果用木制饼模,可以撒少许粉进饼模内,压入饼模后倒扣出来。<br />
5. 收入冰箱冷吃。</div>
Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com4tag:blogger.com,1999:blog-7643164271418903883.post-4347634503143866822017-09-09T17:58:00.003+08:002017-09-09T17:58:33.414+08:00鲜菇浓汤<br />
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昨晚在家半躺在沙发上看书时,突然感觉有虫飞停在头发上,我随手一扫,掉下来的是只恶心的大蟑螂。当下惊吓不已,害怕这只大蟑螂爬到我身上去,一个翻身,整个人失去重心从沙发跌在地上,还是头先着地,左脸和右膝盖重重地打在地上。小铭听到‘碰’的一声,吓到赶紧走过来看发什么事。我当时痛到无法起身,尤其是膝盖,痛到整个脚发抖。小铭试图要扶我起身,可是我一直喊痛,也不知道有没有伤到骨头之类的,我叫他先别急着扶我起身,当时我的脚无法动弹,一动膝盖就痛得不得了。<br />
在地上躺了蛮久,小铭被我的状况吓到了,一直坐在旁边陪我。我当时也很害怕,怕骨头裂了还是断了之类的,毕竟我不是第一次跌倒,也不是第一次弄到膝盖,筋骨状况没那么好。。。我叫小铭帮我准备了冰块让我冷敷膝盖和脸部,一直到没那么痛他才慢慢扶我起身。<br />
<br />
在我还躺在地上的时候,我听到那只可恶大蟑螂的翅膀在地上拍打的声音,我叫小铭赶紧把它给找出来,免得它进侵我们的家,成为它的安乐窝。发现它的踪影后,小铭卷起报纸,狠狠地给拍了下去。。。<br />
<br />
过后,我的膝盖和脸渐渐浮肿和淤青,脚无法伸直,要劳烦小铭扶我回房休息了。<br />
<br />
今早起身,身体多个部位疼痛,淤青更清晰了,我跟小铭说:我脸上的那个淤青,人家会以为你打老婆。小铭说:他们可能不知道如果我打你的话,我肯定伤得比你严重很多。<br />
嘻嘻,不错,还挺了解我的。<br />
真的没想到,一只蟑螂竟然会造成严重的伤害,只能说是无妄之灾吧,呜呜。。。<br />
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话说我刚换的新眼镜被撞歪了,还要去眼镜店修理,无奈。。。<br />
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<br />
喜欢自家准备的浓汤,跟着好食谱的指示,材料用得不计成本,香浓好味~ <br />
<br />
<b><i>食谱取自周末小食光</i></b><br />
<br />
<b>鲜菇浓汤</b><br />
<b>材料:(2人份)</b><br />
<br />
80g 香菇 (Shiitake mushroom)<br />
80g 蘑菇 (Button mushroom)<br />
50g 金针菇 (Enoki mushroom) (我当时没有金针菇,用了鸿喜菇代替)<br />
1/3颗洋葱(我用1/2颗)<br />
2cup 鸡汤<br />
2tbsp 奶油<br />
1cup 牛奶 <br />
1/2cup 鲜奶油<br />
适量盐和黑胡椒<br />
<br />
<b>装饰:</b><br />
少许香菇,蘑菇和鸿喜菇,切片<br />
适量奶油<br />
<b><br /></b>
<b>做法:</b><br />
1. 用奶油将装饰用的菇菌炒香待用。<br />
2. 将汤料的香菇去蒂后切片,蘑菇切片,金针菇用手掰好,洋葱切碎。<br />
3. 将锅子烧热让奶油融化,倒入洋葱炒软,然后加入菇菌类炒一会。加入鸡汤中小火煮沸,至菇菌类煮软。<br />
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4. 用搅拌器将2搅碎打匀成顺滑蘑菇汤。<br />
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5.将蘑菇汤倒回锅子,加入牛奶煮沸,拌入鲜奶油,加入盐和黑胡椒调味。<br />
*可随自己喜好调整牛奶和鲜奶油的用量。<br />
6. 浓汤上放一些炒香的菇菌装饰。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com0tag:blogger.com,1999:blog-7643164271418903883.post-13937377907886683612017-08-13T23:41:00.000+08:002017-08-16T09:45:04.994+08:00胡萝卜蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjyYfqfLg5HAGQTjzNzhcD_lAQatNMTeoDdg0wdBxz4wlptEVA0gyPEBwGBai1P06LetOBoXL9hedFpx_MLhEO3AjPOn1WmZa8s_RKPKwo_7qeo8NYjEDHFPfDJTYXHEs9qgpg1fiNRg/s1600/IMG_6119c.jpg" imageanchor="1" 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/AVvXsEjxjyYfqfLg5HAGQTjzNzhcD_lAQatNMTeoDdg0wdBxz4wlptEVA0gyPEBwGBai1P06LetOBoXL9hedFpx_MLhEO3AjPOn1WmZa8s_RKPKwo_7qeo8NYjEDHFPfDJTYXHEs9qgpg1fiNRg/s640/IMG_6119c.jpg" width="426" /></a></div>
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2/7/2017 (星期日)<br />
今天一如往常早早起身开始忙碌的一天。10点多,我的侄女发给我一条信息,告诉我之前帮我做钢琴伴奏的那位老师去世的消息。我不相信,在她还未来得及回答前,我已重复问几次同样问题:真的吗?为什么?他还那么年轻,才27岁。。。然后我得到的答案是车祸去世了。一整天下来,我无论去上课,做家务,吃饭...脑子里一直想着这件事,心里其实还不愿意相信。我看着他的电话号码,好想拨电给他,希望他接电话然后告诉我这只是个无聊的玩笑。<br />
当然,我没勇气拨这通电话。<br />
<br />
然后,接到小提琴老师的来电,接下来收到钢琴老师信息,他们再次告诉我同样的坏消息,我这才接受了事实。<br />
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他,是位好老师,虽然帮我伴奏只是那短短的几个月,但却让我认识到他的音乐才华和对音乐的热忱。对于他的离世,觉得非常惋惜和悲伤。<br />
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同一天的晚上,我梦见了我那离世多年的哥哥。惊醒后,强逼自己入睡,希望可以继续在梦境里与哥哥相遇。再次经历身边的人突然离世,依然会碰触埋藏心底的伤痛,即使时间过了许久,我还是无法释怀。<br />
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觉得自己渐渐将这里当成了日记本,时常过渡透露自己内心的深处的感觉和想法,这真的太危险了,当真要控制一下自己的情绪。。。<br />
<br />
上个月,我忙着考试和工作的事情,很多东西都耽搁了。现在终于可以缓缓气做一下烘焙。<br />
这次,我少有地做了胡萝卜蛋糕。我不是很喜欢胡萝卜蛋糕,只是小铭不小心买多了几条红萝卜,最快消耗它的方法之一就是做胡萝卜蛋糕了。<br />
我做了一个比较健康的胡萝卜蛋糕,没有用油,也没有cream cheese,纯朴的香料和豆香味。<br />
蛋糕体是湿润的,当天做好吃不完就需要放进保鲜盒冷藏。冷藏过的胡萝卜蛋糕也一样松软湿润。不过,我还是不怎么喜欢萝卜蛋糕,也不是很清楚好吃的萝卜蛋糕到底是什么味道,所以没办法清楚告诉你我喜不喜欢这款蛋糕咯。。。(有点不负责任,嘻嘻~)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJRNKDpw5juLmnS-n9C0LK27Ohck80G2bW1xjKWmOek7DJuNuqgNGfVmPWN1lKHowfgBx95f4JgM1PiiQO1fTwIv3BG6Kx8MCNdCPem9mj4J56oVGRGmg0ReOwkbH969RDXOK2lFsuW4/s1600/IMG_6109a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJRNKDpw5juLmnS-n9C0LK27Ohck80G2bW1xjKWmOek7DJuNuqgNGfVmPWN1lKHowfgBx95f4JgM1PiiQO1fTwIv3BG6Kx8MCNdCPem9mj4J56oVGRGmg0ReOwkbH969RDXOK2lFsuW4/s640/IMG_6109a.jpg" width="640" /></a></div>
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<i><b>食谱取自Samm的完美烘焙配方 </b></i><br />
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<b>胡萝卜蛋糕</b><br />
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<b>材料:(2个6"脱低蛋糕模,底部铺纸。材料部分我有做少许更改)</b><br />
250g 胡萝卜细丝 /碎<br />
10g 柠檬皮碎<br />
250g 杏仁粉/榛果粉 (我用100g杏仁粉+150g 榛果粉)<br />
1/2tsp 肉桂粉<br />
1/2tsp 丁香粉(我用1/4tsp豆蔻粉代替,不喜欢丁香或豆蔻可以不加)<br />
20g 夏威夷椰丝(带甜味。原食谱没放,可以不加)<br />
少许切碎胡桃(Pecan。原食谱没放) <br />
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5颗 蛋黄<br />
*20g 细砂糖<br />
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5颗 蛋白<br />
*130g 细砂糖<br />
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80g 低筋面粉<br />
5g 发粉<br />
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*原食谱糖的总用量是200g。我用150g,可随喜好再增减少许。<br />
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<b>做法:</b><br />
1. 将胡萝卜、榛果粉/杏仁粉、柠檬皮、肉桂粉、丁香粉/豆蔻粉拌匀。<br />
2. 将蛋黄和20g糖搅拌均匀。<br />
3. 蛋黄液倒入1.里拌匀。<br />
4. 将蛋白打至起泡,分3次加入糖,打蛋白至干性发泡。<br />
5. 将蛋白轻轻拌入3.里。<br />
6. 加入过筛的面粉和发粉,拌匀。<br />
7. 将蛋糕糊均匀倒入2个烤模里,送入预热烤箱190度C烤40~50分钟直到熟。竹签插入蛋糕中央没有附着物即可。<br />
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注:蛋糕比较湿润,加上有胡萝卜,当天做好吃不完最好收进保鲜盒,然后收进冰箱冷藏。<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com4tag:blogger.com,1999:blog-7643164271418903883.post-79375684003384074612017-06-27T18:42:00.000+08:002017-08-12T23:05:59.562+08:00杏仁葡萄面包--烫种<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHN6B4tDehAzGEiXIx4tbfICbgKYKAO5DFVytP2hPBKoPmeZ2UCbYGC70EftznqWqZvdBPi_myTWPsQE7y222xZVIxrcTUx1-vC-90tAUaD930d2sdEZGgH4xI3vWpg1TadYQaNZvWwY/s1600/IMG_5944_c.jpg" imageanchor="1" 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/AVvXsEisHN6B4tDehAzGEiXIx4tbfICbgKYKAO5DFVytP2hPBKoPmeZ2UCbYGC70EftznqWqZvdBPi_myTWPsQE7y222xZVIxrcTUx1-vC-90tAUaD930d2sdEZGgH4xI3vWpg1TadYQaNZvWwY/s640/IMG_5944_c.jpg" width="426" /></a></div>
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这个面包做了5次,几年前做了两次,今年做了3次。<br />
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成品是柔软的,不过也不至于让我在短时间里做了几次。其实主要原因是五次里有两次是失败的,没烤熟。</div>
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这让我无法释怀,怎么会第一次很成功,第二次中间有一点不熟,第三次很成功,但第四次却严重没烤熟。当做到第四次时,我才很确定问题所在(觉得自己笨的可以),做第五次只想再确定一下。</div>
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几年前做的第二次,烤不熟就没有继续研究了。最近想起,疑惑加上不甘心,所以誓要找出原因。<br />
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结果也不是什么大发现,只是模具用错了,加上面团水分比较多,用错模具就很难烤熟了。面团是烫种,比较黏湿,然后涂抹上厚厚湿湿的杏仁馅,再将面团挤进一个厚边的铝制烤盘,加剧了面包难以熟透的状态。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuhtxlVkkSC3yYinfuF5vNhXpNNMhqDCrPOiFIy2wg5bu2FVo7RnKnMruMsw3FiEhUy1cX7LItT5jDt-z6N3H4r8591A1mTFAtpSQTVQ-jG68Q6aoLW2HmhZ8EXZAOFuk6GWCMP1sBf4/s1600/IMG_6011_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuhtxlVkkSC3yYinfuF5vNhXpNNMhqDCrPOiFIy2wg5bu2FVo7RnKnMruMsw3FiEhUy1cX7LItT5jDt-z6N3H4r8591A1mTFAtpSQTVQ-jG68Q6aoLW2HmhZ8EXZAOFuk6GWCMP1sBf4/s640/IMG_6011_c.jpg" width="640" /></a></div>
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如果用这个食谱,以下是我觉得需要特别注意的地方:<br />
1. 不要用厚边的烤模。如果用不沾烤模(Non-stick)效果会更好。<br />
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a. 厚边模具,不建议使用:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjyxN9jMxbpiFuBkCtzEaAkPRbOGPIE8wSAbrKmQR5LBL0qEwc18Qnnkca1mvDOIDaBKH2Nkfrq3BEuGBqC6gYzs4Ip9a9SaZ8D_v5yp-OejIjq3x1Wkf0O-MzJyEsWkoCvFHo5zcgr4/s1600/pan1_aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="569" data-original-width="473" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjyxN9jMxbpiFuBkCtzEaAkPRbOGPIE8wSAbrKmQR5LBL0qEwc18Qnnkca1mvDOIDaBKH2Nkfrq3BEuGBqC6gYzs4Ip9a9SaZ8D_v5yp-OejIjq3x1Wkf0O-MzJyEsWkoCvFHo5zcgr4/s320/pan1_aa.jpg" width="266" /></a></div>
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b. 薄边模具,OK:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdEjg0t70JDQSvoZ074fNyCWfe83B4vY5LFzqAwwRTu8vk_uQbDzwgBLxSN9oFeuNbJi5Uw3DjTGGLRNMiOZhruiyURSlcYCr7eZAVTjXzoen2NYjdKW37tPFIcdux2M4mpbJ_R7sK2w/s1600/pan2b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="462" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdEjg0t70JDQSvoZ074fNyCWfe83B4vY5LFzqAwwRTu8vk_uQbDzwgBLxSN9oFeuNbJi5Uw3DjTGGLRNMiOZhruiyURSlcYCr7eZAVTjXzoen2NYjdKW37tPFIcdux2M4mpbJ_R7sK2w/s320/pan2b_b.jpg" width="264" /></a></div>
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c. 不沾模具,效果很OK:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkphRGAuLGNwCyNFzCEUru0rnQj1Luf03ndxZkLRngodaqXOnuTuniepA0G9GlvUlJnsf8qVg21MIETMpB0gSy4FiKUkXzmZghc5CTVM2KfM5tObaKmPkwnSbgVzqqDoXak6hD94yXsY/s1600/pan3a_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkphRGAuLGNwCyNFzCEUru0rnQj1Luf03ndxZkLRngodaqXOnuTuniepA0G9GlvUlJnsf8qVg21MIETMpB0gSy4FiKUkXzmZghc5CTVM2KfM5tObaKmPkwnSbgVzqqDoXak6hD94yXsY/s320/pan3a_c.jpg" width="276" /></a></div>
2. 原食谱的杏仁馅是给一份面团的,个人觉得口感太厚重,同时也太黏湿,造成面包比较难烤熟。所以如果只做一个面包的分量,我会将原食谱的杏仁馅减一半。<br />
我每次会做两个分量,一份面团是杏仁馅,另一份面团是会抹上<b>蓝莓花生酱混着少许奶油,</b>味道很好呢!<br />
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3. 烘烤时,放在烤箱下层。如果表面上色不足,在烤好前10分钟移去中层继续烤至表面金黄。<br />
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<b><i>食谱取自Alex Goh 的杏仁葡萄面包</i></b><br />
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<b>杏仁葡萄面包--烫种</b><br />
<b>材料:(两个8"方/圆烤摸。不要用厚边的烤摸,用不沾烤摸效果会比较好。)</b><br />
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<u><b>基本甜面包团</b></u><br />
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A. <br />
100g 高筋面粉<br />
70g 沸水 (煮沸水后才量重量,不过要小心别被烫伤。)<br />
<br />
B. <br />
300g 高筋面粉<br />
100g 普通面粉<br />
80g 细砂糖 (我用60g 细砂糖+20g 蜂蜜)<br />
6g 盐<br />
20g 奶粉<br />
9g 速发酵母<br />
<br />
C. <br />
175g 冷水<br />
60g 冷蛋<br />
<br />
D. <br />
60g 奶油 <br />
<br />
E.<br />
适量蛋液,涂面用<br />
适量杏仁片,撒面用<br />
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<u><b>杏仁馅(建议以下分量分两个8"的面包。如果做一份面包,以下分量减半)</b></u><br />
<br />
50g 奶油<br />
50g 黄砂糖/红糖(也可以用黑糖)<br />
60g 鸡蛋<br />
1/4tsp 肉桂粉</div>
<div>
100g 杏仁粉</div>
<div>
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<div>
100g 葡萄干<br />
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<b>做法:</b><br />
1. 将沸水倒入面粉中,用汤匙搅匀,一开始会比较干,但千万<u>别加水</u>。当没那么烫时,用手稍微捏成团。用保鲜膜将烫种包起来,收进盒子。待凉后收进冰箱最少12小时。<br />
2. 将B. 搅拌均匀,加入C.搅匀,加入A.搅匀。<br />
3. 加入D. 搅拌成光滑可拉成薄膜的面团,盖着拧干湿布发酵40分钟。<br />
4. 准备杏仁馅。将糖和奶油搅匀,加入鸡蛋,再加入杏仁粉和肉桂粉搅拌均匀。<br />
5. 将发酵好的面团排气,分两大份,揉圆,盖着布松弛10分钟。<br />
6. 将每份面团擀平约35X23cm长方形,涂上杏仁馅/花生蓝莓酱,撒上葡萄干,卷起如肉桂卷。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jnx3akbCrc3N8fFHxQY4UFFVBHU3wXr2qbD4M1JhbHiyoyYCRWWoNOK5ifE7Its6tV5yR-hzAX5TEvULxoDwd4PSkXzQSihLs5YoiWhsCPph8UaOwqoLlRl_3vln7nne0o8zi_zvPp4/s1600/IMG_5921_e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jnx3akbCrc3N8fFHxQY4UFFVBHU3wXr2qbD4M1JhbHiyoyYCRWWoNOK5ifE7Its6tV5yR-hzAX5TEvULxoDwd4PSkXzQSihLs5YoiWhsCPph8UaOwqoLlRl_3vln7nne0o8zi_zvPp4/s320/IMG_5921_e.jpg" width="320" /></a></div>
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7. 将面团平均切成8/9/10份(依模具来决定),排进涂油烤模内,盖上拧干湿布或保鲜膜,发酵45-60分钟。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY0E66wrrmAL_3KXA6-fhf5203RCBXvb3GN3QlQ8qPAfur6ZSkBsNYQe4Y0HYN115TfeS758MFn0xnfZYhszjLfneoG7Il3oMdz71bVyF3GResiUx_3v5yaOPavp-ujjPnYikPW14jZY/s1600/IMG_5922_f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY0E66wrrmAL_3KXA6-fhf5203RCBXvb3GN3QlQ8qPAfur6ZSkBsNYQe4Y0HYN115TfeS758MFn0xnfZYhszjLfneoG7Il3oMdz71bVyF3GResiUx_3v5yaOPavp-ujjPnYikPW14jZY/s320/IMG_5922_f.jpg" width="320" /></a></div>
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8. 涂上蛋液,撒上杏仁片,放进已预热烤箱下层190度C烤20-25分钟(原食谱用175度C烤25-30分钟)。<br />
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Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-15627956950389444732017-06-04T01:10:00.001+08:002017-06-05T16:53:20.217+08:00迷你荷兰松饼<div class="separator" style="clear: both; text-align: center;">
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我很喜欢花时间做美味的早餐。也许这是让我觉得放松的事,一早醒来脑子只想着早餐的事,而不是烦着今天工作所带来的压力和不快。<br />
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对荷兰式松饼早有耳闻,终于有机会尝试了。<br />
高温烘烤,在烤箱里会膨胀得很大,可是一离开烤箱马上严重收缩,我的心也像泄了气的气球。。。<br />
马上拿起相机咔嚓咔嚓拍照,趁温热赶紧开动。这松饼有让我感到惊艳,柔软的松饼加上烘烤的香气,配上滑顺的鲜奶油和酸甜水果,让我一个接一个地吃。<br />
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我的满分烤盘比较大,面糊倒下去一格只有1/4满而已,可是在烤箱里却可以膨胀到这么高~~注:<u>没有用</u>发粉/小苏打粉。<br />
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从烤箱拿出来后在短短几秒迅速回缩。。。。但不失它的美味。</div>
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<i><b>食谱取自辣妈的中西式早午餐</b></i><br />
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<b>迷你荷兰松饼</b><br />
<br />
<b>材料:(6格满分烤盘)</b><br />
80g 低筋面粉<br />
120g 牛奶 <br />
1颗 鸡蛋<br />
30g 细砂糖 (我用25g)<br />
少许盐<br />
12g 奶油,分成6份 (我用约18g)<br />
<br />
适量雪粉<br />
打发鲜奶油<br />
水果,如奇异果、草莓、蓝莓等。<br />
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<b>做法:</b><br />
1. 预热烤箱200度C,放入空的满分烤盘直到烤盘温热。<br />
2. 鸡蛋打撒,加入鲜奶、砂糖、盐,搅拌均匀。<br />
3. 加入过筛的面粉搅匀。<br />
4. 如果面糊有结块,要过筛。如果面粉块堵住筛网,用打蛋器或汤匙在筛网上边压边搅,将面粉块篩进面糊里,搅匀面糊。注:我过筛两次面糊。<br />
5. 烤盘从烤箱里拿出,分别在6个格子里放入奶油,用刷子将每个格子四周抹上奶油。<br />
6. 将面糊平均倒入烤模里,约7分满。食谱里的小贴士: 如果喜欢边沿酥脆,每一格的面糊分量要减少一些。(我的满分模比较大,面糊只有1/4满。虽然如此,我的松饼没有酥脆的感觉。)<br />
7. 送入烤箱,200度c 烤15分钟。<br />
8. 撒上雪粉,挤入打发鲜奶油,配一些水果吃。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com4tag:blogger.com,1999:blog-7643164271418903883.post-69036369211800756322017-05-28T14:09:00.001+08:002017-05-28T15:54:53.248+08:00经典法式吐司(多士)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq89xrzQNEdl9jzAMPgRKCg84Q0Aczrp5t2cCqtQkNVB5500DfX3oSC_jAomQ0EXa3I5kCELAQGQ44Jlg2S2MX1EjHrsQDrbb_B5j7SC0kAm_ROVPSrhkE-y1bPwX-adTWBdNFFdkrY9M/s1600/IMG_6032_aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq89xrzQNEdl9jzAMPgRKCg84Q0Aczrp5t2cCqtQkNVB5500DfX3oSC_jAomQ0EXa3I5kCELAQGQ44Jlg2S2MX1EjHrsQDrbb_B5j7SC0kAm_ROVPSrhkE-y1bPwX-adTWBdNFFdkrY9M/s640/IMG_6032_aa.jpg" width="640" /></a></div>
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最近我被牙痛困扰。。。看了牙医两次,医生建议放药医治而不是直接去除牙根。仍在治疗中,偶尔会痛到头疼,晚上有时睡不好,痛苦~~ 虽然牙疼,还是得吃东西。吃些好吃的,暂时忘记痛苦。<br />
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我喜欢法式吐司(多士),一次可以吃很多。发现这个食谱的时候,马上做来吃。<br />
我很喜欢肉桂,小铭却不是很喜欢,所以我将肉桂粉的分量减半。<br />
煎至金黄的多士,加上表面有少许肉桂粉糖的焦香味,淋上枫糖酱。。。哇~这就对啦,是我喜欢的味道,简直就是幸福的滋味,早餐吃这个一整天的心情都很好~<br />
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水果放太多,看不见吐司了啦。。。<br />
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<b><br /></b><b><i>食谱取自<a href="https://cooking.nytimes.com/recipes/1018748-classic-french-toast?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=8">这里</a></i></b><br />
<b><br /></b>
<b>经典法式吐司(多士)</b><br />
<b><br /></b>
<b>材料:(4人份)</b><br />
2颗 全蛋 (我用Jumbo Size 的蛋)<br />
2粒 蛋黄<br />
2 cup 全脂牛奶<br />
1tsp 香草精<br />
少许盐<br />
<br />
无盐奶油(煎土司用)<br />
8片吐司面包 (分量可依面包大小调整)<br />
肉桂粉糖(原食谱用1/4 cup 砂糖+1 tbsp 肉桂粉搅匀。我用1/4 cup brown sugar + 1/2 tbsp 肉桂粉。多出来的肉桂糖粉可收在罐子里下次用。)<br />
草莓/蓝莓/香蕉或其它水果 (随意)<br />
枫糖酱 (随意)<br />
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<b>做法:</b><br />
1. 预热烤箱约100度C(原食谱用200 度,我想这应该是Fahrenheit)。<br />
2. 将蛋、蛋黄、牛奶、鲜奶油、香草精和盐倒入碗里,用打蛋器搅匀。<br />
3. 开小火热平底锅,放入适量奶油(每次放入足够煎一次分量土司的奶油)。当奶油开始融化,就可以开始煎面包了。注:千万不要开大火,奶油很容易烧焦。<br />
4. 将面包在蛋液里翻转几次,均匀沾上蛋液后就可以放进锅里煎了。注:千万不要将面包浸在蛋液里。<br />
5. 翻转面包后,可以在煎过的那一面均匀撒上肉桂粉糖(分量依自己喜好。我不喜欢太甜,所以只撒了薄薄一层)。然后翻面,在另一面再撒些肉桂粉糖,煎至两面金黄就行了。轻压吐司中间部分,如果会回弹表示吐司已经煎熟了。<br />
6. 将煎好的吐司送进烤箱保温。<br />
7. 全部吐司煎好后,放些水果,淋上枫糖酱,趁热吃。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-88404198068974172052017-05-27T21:42:00.000+08:002017-06-07T11:14:04.300+08:00小停泊岛的短暂歇息<div class="separator" style="clear: both; text-align: center;">
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话说这篇是我拖了挺久才完成的旅游记事,拖了一年。。。<br />
写这篇记事一波三折,照片不齐全,然后写了一大半却不小心将内容统统删除。当时真的很懊恼,欲哭无泪,过了一段时间,依然不想重写。就这样,以为自己会放弃这篇旅游记录,却在某年某月某日,我克服了心里障碍重新写一遍,不过很多详细质料已经不记得了啦。。。<br />
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这次我长话短说,只用一篇文章写下整个旅程。过程中有些照片不完整,因为我没有全程带着相机或手提电话上山下海,也没带GoPro 相机,有些照片是浮潜时教练拍的。由于没忙着拍照,觉得旅途格外轻松愉快。<br />
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<b>18 ~ 21 / 5 / 2016 (星期三~星期六)</b><br />
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我喜欢充满阳光的沙滩海洋,不过平时要我去晒太阳的话是会要我的命的。<br />
这次我们来到了Pulau Perhentian Kecil。搜索了一番,我们决定入住 Bubu Long Beach Resort。<br />
住了4天3夜,付了旅馆总费用RM 3540。这费用包括每天一次的浮潜活动,住宿餐点,带我们爬山看Hybrid Station。个人觉得很值得,尤其是酒店的餐点,真是好吃又大份。<br />
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之前去Redang是乘飞机到Kuala Terengganu,这次去Pulau Perhentian 却是到 Kota Bharu的机场。旅馆有派人接机,载我们到Kuala Besut码头,路程约一小时。沿路经过一些小村庄,路蜿蜒不平,加上赛车手技术般的司机,觉得不舒服,坐在我们前面的外国情侣已经在半途中晕车。<br />
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好不容易到了港口,我们被载到Bubu Long Beach Resort的办事处等船。 等的同时有到附近走走,有挺多店在卖纪念品。。。<br />
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坐上设计简单的快艇,穿上救生衣,然后在海上飞快的前进着。说是飞快也不夸张,船像是跟海浪硬碰,感觉像坐在车上走着凹凸不平的泥路。由于船开得飞快,被迎面而来的风吹得睁不开眼睛,风吹久了,皮肤留下被风刮过的感觉。船夫偶尔疯狂开心地大笑,好像很享受看见我们有点害怕、紧张和睁不开眼睛的表情。就这样在海上‘奔驰’了约45分钟,腰和臀部开始酸痛的时候,我们看到了屋子、清真寺、旅店等建筑物竖立在海上或岸边,这个船如计乘车,一一接送乘客。<br />
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我们下了船,走过一个小jetty,然后就一脚踩在细细的沙滩上。由于拿着行李箱,加重身体的重量,脚沉进沙里,难以行走。还好这时旅馆有派人帮我们搬行旅,过后我们有给小费以示谢意。<br />
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刚到旅馆的那一刻,真的松了口气,美丽的景色,徐徐的海风,我这才开始有度假的感觉,之前紧绷的情绪不翼而飞。在旅馆的餐厅,看着美丽的海岸,喝着迎宾饮料。<br />
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负责人要我们填一些表格,然后带我们去房间前说要提升我们房间。我们参观了两间房后,还是决定要住回我们之前订的房间。<br />
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休息一下,下楼吃午餐。<br />
我们的住宿是一个配套的,所以有特定餐点,挺多选择的。<br />
开始吃了一口,觉得惊艳,在这充满大自然气息的地方,竟然可以吃到有水准的味道,感动~<br />
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接下来我们的食物都是大份又好吃的,直到最后一天的晚餐,我终于顶不住了,没去吃晚餐,让小铭一个人去吃,因为午餐吃太饱了。。。热情的侍应问小铭为什么我没用餐,要不要为我准备什么的,实在太贴心了啦~我没去用餐也是因为他太热心了,之前用餐有告诉他我们食量比较小,希望他帮忙吩咐厨房弄小份的给我们或不要前菜和甜点。但是他却坚持我们一定要尝完完整的一餐,因为他说这里的餐点很棒,一直游说我们吃啊吃的,怕了他~好想对他说:小子,你够了吼~<br />
以下是我们每天的餐点:<br />
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这里的Bubu Nasi Goreng 很好吃啦,我们order了两次呢!<br />
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早餐选择种类虽然不多,但是可以吃得到他们的用心。这里早餐的面包是新鲜出炉的,我们看见旁边放着揉好的面团正准备送进烤箱,味道就是sour dough 的那种,好吃~<br />
咖啡是用研磨咖啡豆一杯一杯泡的,还给我拉花哩~<br />
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有一天的晚餐是海鲜烧烤大餐,<br />
分量十足,好吃好吃!在订购旅馆配套时可以另加费用给这个海鲜烧烤晚餐,会比板子上写的价格便宜。<br />
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我们会每天出海浮潜一次,早上出海直到中午才回旅馆。我们去看海龟、鲨鱼、珊瑚、各种小丑鱼、魔鬼鱼。。。还不小心遇到海蛇,恐怖的叻。话说我在海上游得正爽快,突然被教练迅速拉走,才知道我的下方有一条黑白间隔的海蛇,教练说被咬到还没到达急救的地方就已经没命啦~ (当下心里其实有小小质疑:是不是真的哦?教练,不好意思啊~呵~)<br />
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我和小铭的‘倩影’。。。<br />
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虽然会游泳,但还是穿上救生衣,安全至上嘛。。。<br />
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<span style="text-align: center;"> 海蛇。。。</span><br />
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教练有交代我们脚不可以踩到珊瑚,然后和海龟要保持距离,避免吓到海龟导致它不敢浮起呼吸。。。这些规矩10多年前去Redang时已经听过了,牢牢记在脑海里。这次教练再次说明,我应该一辈子都不会忘记了。大家一定要好好爱护我们的海洋!<br />
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我们的教练。。。<br />
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过程中,我挺享受在海里自由自在的感觉。倒是小铭就有点惨了,他晕浪,那几天浪比较大,下海后不久他就被浪冲得头晕想吐,只好让他在船上休息。过后小铭在岸边将早餐全部给吐了出来。。。我只好一个人跟着教练看鱼看海去了,无奈。<br />
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其中一天的午后,我们用了越20多分钟气喘喘地爬上山看风车和欣赏美景,可惜被周围的垃圾给破坏了。<br />
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这里可以做 cliff jumping。。。</div>
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心血来潮,我试了这里的按摩。躺在旅馆外的凉亭里一边听着海浪声一边享受按摩,不错哩~ 美中不足的是有几个人(不是这间旅馆的住客)坐在凉亭旁的椅子大声喧哗。我觉得很不自在,请按摩师将帘子放下。过后按摩师吩咐旅馆的人将这班人给请走了。<br />
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我和小铭是week day到达的,入住的人比较少,清静,这时候住在这间resort的本地人很少,外国人比较多。到了周末就看见很多本地人和应该是新加坡人入住。还好我们星期六离开,避开了人潮。。。我俩喜欢清静。<br />
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这是一倘悠闲放松之旅,无须带行旅箱赶去这赶去那,无须听见嘈杂人声和车声,无须对着电脑,没看到高楼大厦/工厂,可以尽情沉溺在大自然中。。。这,简直就是我梦寐以求的生活。如果我可以放下我现在拥有的一切,到类似这样的地方生活,我的心,应该很平静吧!<br />
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晚上的Bubu Long Beach Resort。。。<br />
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The End~~<br />
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PS:小铭说这个照片拍到他很肥,哇哈哈~<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com4tag:blogger.com,1999:blog-7643164271418903883.post-2349269150838305512017-05-24T00:48:00.000+08:002017-05-25T00:48:55.846+08:00炸年糕<div class="separator" style="clear: both; text-align: center;">
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我常觉得自己很缺乏勇气,很多事都考虑很久才做决定。看身边的人改变了生活方式、换了工、移民。。。我都很佩服他们,哪来的勇气,为什么我就没办法踏出一步。<br />
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蹉跎了岁月,我也已经不再年轻,想想自己不知还有没有机会改变,午夜梦回会吓出一身冷汗。。。<br />
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这个年糕其实是两三个月前弄的。最近比较少上帖,还在上着旧的记录。<br />
我已沿用了几年‘<a href="https://andrea79y.blogspot.my/2016/03/blog-post.html">脆炸三色年糕</a>’这个食谱,今年想试试别的。味道还不错,不过我比较喜欢之前口感比较香脆的食谱,而母亲大人则比较喜欢这款没那么脆的。</div>
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<i><b>食谱取自YumYum的炸年糕</b></i><br />
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<b>炸年糕</b><br />
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<b>材料:(我做了少许更改)</b><br />
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<b>脆浆材料:</b><br />
150g 面粉<br />
25g 粘米粉<br />
12.5g 澄面粉<br />
12.5g 发粉<br />
1/2 + 1/8 tsp 盐<br />
20g 糖<br />
220 ~ 240ml 水<br />
1 + 1/8 tsp 果子盐 (要开始炸时才加)<br />
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<b>其它材料:</b><br />
10~12片年糕<br />
10~12片番薯<br />
10~12片芋头<br />
炸油<br />
<br />
<b>做法:(我做了少许更改)</b><br />
1. 将番薯和芋头蒸约10~15分钟。蒸了10分钟后开盖检查,开始软即可。注:不要蒸到整个软化的状态。我切的番薯芋头比较厚,所以蒸了15分钟。<br />
2. 除了果子盐。将脆浆材料的粉料搅匀, 慢慢加入水搅成浓脆浆。<br />
3. 热油锅。要开始炸时,加入果子盐进脆浆里搅匀。<br />
4. 将一片番薯和一片芋头夹着一片年糕,沾上脆浆,放入油锅炸至金黄,滤干油即可。<br />
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Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-70400287568135843662017-05-01T23:30:00.001+08:002022-07-29T18:07:29.781+08:00起士土司-面包机食谱<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMQDNtsCzUxxjBgrEIo_Fr7n0sMS1uguY_yJ_0sVhiIeMD4aVuaW_Owj55G9cP4ZtBTlCNw2NhQLHQvxlqwzKrFJ8Aa8CdaHJdHsuaxRpzO3784g9BHx9PGBybFA-b2HYNS5pySKoNLXEnskP8qPINhjOR8QiWAzsbY02ooP8iaMTqI3-6hN4x-BW/s4898/IMG_5233a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4898" data-original-width="3265" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMQDNtsCzUxxjBgrEIo_Fr7n0sMS1uguY_yJ_0sVhiIeMD4aVuaW_Owj55G9cP4ZtBTlCNw2NhQLHQvxlqwzKrFJ8Aa8CdaHJdHsuaxRpzO3784g9BHx9PGBybFA-b2HYNS5pySKoNLXEnskP8qPINhjOR8QiWAzsbY02ooP8iaMTqI3-6hN4x-BW/w426-h640/IMG_5233a.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
这个星期我比较早起床,还没到7am,姐姐就送她的女儿来我家,要我帮忙载她女儿去工作。她就读的大专正在放假,打临时工赚些零用钱。平时母亲大人帮忙载送,这星期母亲大人去了旅行,姐姐早上7点就要上班,所以这个任务就交给了我这个比较迟上班的人。<br />
<br />
我尝试早起准备丰盛的早餐,可是动手做了两天后就有点累了,我改不了迟睡的习惯,然后每天要特别早起,用45分钟准备早餐实在吃力,难怪我母亲大人以前都是让我吃面包涂果酱就算了。过后几天的早餐都是劳烦小铭帮我到外头打包的啦~<br />
<br />
由于母亲大人不在家,我会准备比较简单晚餐,如意大利面、一些简单的菜肴、粥。。。吃腻了就外食。我想,适时我也该学习独立,不能老依赖母亲大人。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_ckc1iKbVVpT0Q61IrjxDe_j233PW7Bb3nKj4aLTNibiNGiWCBqNbtBPu6MyBIljYCHv2bJHAlxp3IXCvQzN1sWqOnpkPy4iHOLE9s5iySq2z8kX7li9kgrY21GhIc7uvvwweQ_T1sUkd4Uhl0IQXzhr1bkWNJ_aGCBPWQuHJeMfnYKmJcHn9W4C/s4898/IMG_5235b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3265" data-original-width="4898" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_ckc1iKbVVpT0Q61IrjxDe_j233PW7Bb3nKj4aLTNibiNGiWCBqNbtBPu6MyBIljYCHv2bJHAlxp3IXCvQzN1sWqOnpkPy4iHOLE9s5iySq2z8kX7li9kgrY21GhIc7uvvwweQ_T1sUkd4Uhl0IQXzhr1bkWNJ_aGCBPWQuHJeMfnYKmJcHn9W4C/w640-h426/IMG_5235b.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
这面包我已经做了好几次,简单地用面包机也能做出不错的面包~<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vUNVi7cU33HGw84PyN0_HpOk7sv8IFsaSmTF7Va5qE57CxAxZENPk_UpOVpjBBREtgm2TBc7V2GZ0LC2l6VW7gQjpALhOUNVn7PNDicWWhSZ0zM8MT_I_2UglKOMHJyBHNIzzqGJfz3nepSBhjZwhXC-QifX9jekovENEN00y3snNPEvnCuVSA7s/s4723/IMG_5250c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3387" data-original-width="4723" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vUNVi7cU33HGw84PyN0_HpOk7sv8IFsaSmTF7Va5qE57CxAxZENPk_UpOVpjBBREtgm2TBc7V2GZ0LC2l6VW7gQjpALhOUNVn7PNDicWWhSZ0zM8MT_I_2UglKOMHJyBHNIzzqGJfz3nepSBhjZwhXC-QifX9jekovENEN00y3snNPEvnCuVSA7s/w640-h458/IMG_5250c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<b><i>食谱取自Carol老师的起士土司-面包机</i></b><br />
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<b>起士土司-面包机食谱</b><br />
<br />
<b>材料:(重量约510g)</b><br />
<b><br /></b>
250g 高筋面粉<br />
2g 速发酵母<br />
15g 细砂糖<br />
1/2tsp 盐<br />
30g 无盐奶油<br />
180ml 牛奶<br />
40g cheddar cheese / mozzarella cheese,刨丝<br />
<br />
<b>做法:</b><br />
<br />
1. 依次序将材料倒入搅拌缸中:<br />
牛奶、糖、盐、粉类、无盐奶油,最后表面撒上速发酵母。<br />
<br />
2. 我用SKG面包机,选择甜面包行程,重量500g,烤色‘中’。<br />
<br />
3. 将起士倒入面包机的坚果/干果盒里或依照面包机设定提醒,加入起士丝混合。<br />
<br />
4. 烤好后马上脱模放在架子上放凉后才切片。收进密封盒子或袋子。<br />
<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-88526960704906983912017-04-12T17:30:00.000+08:002017-04-12T17:30:12.434+08:00清甜双果派<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosDbe3WLEm0SGcallgsfE2bogSBxDY7KxnutDCTfpG-DCqV2D6MaMAloIVG8wBTWJv06v3NuNLJVTqigNf6uM12lEpON8FOk26Jd6ap8_nYT6OIxQN2p6SuzNzV7J1fgZvazUo1bluwM/s1600/IMG_5494h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosDbe3WLEm0SGcallgsfE2bogSBxDY7KxnutDCTfpG-DCqV2D6MaMAloIVG8wBTWJv06v3NuNLJVTqigNf6uM12lEpON8FOk26Jd6ap8_nYT6OIxQN2p6SuzNzV7J1fgZvazUo1bluwM/s640/IMG_5494h.jpg" width="640" /></a></div>
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好一段时间没有更新了,不是没时间,也不是懒惰,我反而觉得自己变更积极了呢!最近一直督促自己勤练琴,多看书。<br />
烘焙还是有继续做的,我依然爱做甜点,也爱吃甜点,就是少上网更新了。也说不上什么特别的理由,就只是提不起劲做这件事。<br />
<br />
最近工作依然烦人,人事关系越是复杂到我想骂人。看似温文有礼的人其实内怀鬼胎阴险无比,看似凶残恶煞的人也的确相由心生没例外。我是哪边的呢?我哪边都不是,个性横冲直撞不圆滑,笨嘴笨舌不擅长说谎,结果哦,常常后知后觉要为自己的行为善后咯。我觉得自己比较适合艺术行列,至少我可以理直气壮被称之为艺术家个性。我,现在什么都不是咯~<br />
此时此刻突然想套用杨丞铃最近说的一句话:这个世界很简单,复杂的是人心。我觉得这句话说得实在太好了~<br />
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发完牢骚,来讲讲这双果派。话说我的侄女正在读广告设计,有一天突然Whatsapp我问我可不可以帮忙做一个派,全程必须让她拍照,然后她要写报告交功课。我当下不是很想做,毕竟‘派’不是我拿手的,也不是我喜欢的。不过也无所谓啦,反正我刚好有时间。约定了时间,她带着她的相机,咔嚓咔嚓拍了好多照片。过后有叫她Email我她拍的照片,好让我可以放上一些过程照。她嘴上说好,可是等了几个星期后却还没发给我。问了两次后她也依然如此,我就作罢,用自己拍的照片算了。别人的女儿,我就不要费心帮人教了,免得伤和气。她的行为让我联想现在年轻人的怪诞思想和对人欠缺礼貌和尊重,虽然我知道不是所有年轻人都是那样的,但还是忍不住冒出这样的想法,因为公司也有类似的新进员工。可能我年纪越来越大了,倚老卖老,呵呵~<br />
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这个派的馅经过减糖后还挺清新香甜的,不错!不过个人觉得这个派皮食谱还有进步的空间,因为我有做过更香和酥松的派皮哦。当我蹲在烤箱旁观察烘烤的情况时,才发现我编制的交叉网格竟然编错了。没办法改了,因为已经送进烤箱里烤了一段时间。。。不知道你看出来了吗?<br />
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<b><i>食谱取自君之的<a href="http://blog.sina.com.cn/s/blog_4a5089ff0100i71m.html">清甜双果派</a></i></b><br />
<br />
<b>清甜双果派</b><br />
<br />
<b>材料:(6"派盘)</b><br />
<b>派皮:</b><br />
150g 低筋面粉<br />
60g 奶油 (原食谱用软化奶油,我用未软化的)<br />
15g 细砂糖<br />
48g 水<br />
<br />
<b>派馅:</b><br />
180g 苹果(重量是已经去皮去籽的)<br />
120g 梨 (重量是已经去皮去籽的。食谱没写明哪一种梨,我用水晶梨)<br />
1tsp 柠檬汁<br />
60g 细砂糖(我用50g)<br />
1/4tsp 盐<br />
1/4tsp 肉桂粉<br />
10g 奶油<br />
20g 水<br />
10g 玉米淀粉<br />
<br />
<b>表面刷液:</b><br />
全蛋液体<br />
<br />
<b>做法:</b><br />
1. 制作派皮。将奶油、低筋面粉和细砂糖用手搓揉,直到均匀成面包糠的样子(或粗玉米粒的样子)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegeK1Pr6Q-_RRGY1dPeDeuyyStmF0oQJ7tu0qLq1kKw0SzS9_Abhot8_ltcBNtlUidW5b-sn6KF5IvRUUJbz3lKRbBORWm4DERKFHcKsiktZiKpLqV37ynuVk9Gga8S15q_3sfoxpKd0/s1600/IMG_5455b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegeK1Pr6Q-_RRGY1dPeDeuyyStmF0oQJ7tu0qLq1kKw0SzS9_Abhot8_ltcBNtlUidW5b-sn6KF5IvRUUJbz3lKRbBORWm4DERKFHcKsiktZiKpLqV37ynuVk9Gga8S15q_3sfoxpKd0/s320/IMG_5455b.jpg" width="320" /></a></div>
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2. 加入水揉成团。注:不可以揉久,以免派皮太硬,影响口感。个人认为如果有食物调理机,可以将1.倒入食物调理机搅成面包糠的样子,再倒水进食物调理机搅成团即可。将面团冷藏15分钟以上,最好冷藏1-4小时。<br />
3. 制作派馅:苹果和梨切小丁。热锅,转小火放入奶油,火不能太大,否则奶油会被烧焦。<br />
4. 倒入水果丁翻炒,倒入细砂糖,继续翻炒。<br />
5. 水果丁渗出水分后,小火熬煮直到苹果丁变软。<br />
6. 倒入玉米淀粉和水,煮至馅料变得浓稠。<br />
7. 关火,倒入柠檬汁、盐、肉桂粉混合均匀,冷却待用。<br />
8. 工作台上撒薄粉,将松弛好的派皮分成两份,重量比为2:1。<br />
9. 把大的派皮擀成薄片,铺在涂了一层一奶油的派盘上,用手轻压让派皮紧贴派盘。<br />
10. 用擀面杖在派盘上滚过,将多余的派皮切断,用手移去多余的派皮。(没有过程照,请看君之的网页)<br />
11. 用叉子在派皮底部均匀地叉上一些小孔。<br />
12. 将另外一分小份的派皮擀薄成圆形,用刀切成小长条。<br />
13. 将派馅填入派盘里,将派皮小长条铺在派馅上,编制交叉网格。(我很粗心,编制好后没有检查,送入烤箱才发现编错两个小长条。)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuUVoE4nuCdiMLuEbjM1F6dYL8BqlTtuNLoRvS9Vr3ZOKZq_rlzzkaSoYX-IsfI62c7RSKF4o646ONObV3atim9jbv9090dBrGCL1d8r8lFQktntRL0SQdEesJdAexXh5X_HvOSKkN8g/s1600/IMG_5469e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuUVoE4nuCdiMLuEbjM1F6dYL8BqlTtuNLoRvS9Vr3ZOKZq_rlzzkaSoYX-IsfI62c7RSKF4o646ONObV3atim9jbv9090dBrGCL1d8r8lFQktntRL0SQdEesJdAexXh5X_HvOSKkN8g/s320/IMG_5469e.jpg" width="320" /></a></div>
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14. 用手指压网格和派盘交界处,让多余的派皮掉落,并使网格与底部的派皮粘合起来。<br />
15. 网格上刷全蛋液,将派盘放进预热烤箱200度C烤15分钟,再降温175度C(我用180度C)烤20~25分钟,直到表面金黄即可。<br />
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<strong>君之的TIPS:</strong><br />
1. 如果把配方里的梨全换成苹果,做出来的就是苹果派了。其他比较硬的水果也可以按这种方法来制作水果派,比如用菠萝制作的菠萝派。<br />
2. 苹果和梨都要挑选硬一些的,制作派的效果更好。<br />
3. 派在刚出炉的时候最为可口。放置较长时间后,派皮会吸收馅料的水分变软。此时把派放进烤箱重新加热几分钟,可以让派皮恢复酥松的口感。 <br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-24861815882885244452017-02-19T01:14:00.000+08:002017-02-19T01:19:02.751+08:00南瓜浓汤<div class="separator" style="clear: both; text-align: center;">
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刚过完年,心情有点懒懒的。虽然生活已经恢复正常,但我还是会怀念新年假期和家人吃吃喝喝的日子。 <br />
农历新年假期很晚睡,吃也不定时。年假过完后,必须调整睡眠和用餐时间,收拾好心情继续打拼去!<br />
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在<a href="http://auntyyoung.blogspot.my/2016/12/pumpkin-soup.html">Aunty Young 家</a>看见这个汤后,就一直念念不忘,很想做来喝喝看,难得我那么积极。。。<br />
新一年的开始(一月份),我就把它给煮出来啦 (~ ̄▽ ̄)~*<br />
好好喝的汤,暖进心坎里了~<br />
我其实没有完全跟着一个食谱,家里刚好有哪些材料我就拿来用,调到自己喜欢的味道就好了。<br />
<b><i><br /></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bAo3Z8jztNKviElfox6niXHSOYXrwM4W_GvEi_sY9rBSHmC3rTRvhaY4bIhu1Z9tCOanSjEYuQZO3lWptpgcZ6iLWu7IQ8ZO3xGS35ATvNjZyQk8L_hKORbqclr3kG5pEkv9_Fg0AQk/s1600/IMG_5296b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bAo3Z8jztNKviElfox6niXHSOYXrwM4W_GvEi_sY9rBSHmC3rTRvhaY4bIhu1Z9tCOanSjEYuQZO3lWptpgcZ6iLWu7IQ8ZO3xGS35ATvNjZyQk8L_hKORbqclr3kG5pEkv9_Fg0AQk/s640/IMG_5296b.jpg" width="640" /></a></div>
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<b><i>食谱参考星期天的料理时光 和 Aunty Young的<a href="http://auntyyoung.blogspot.my/2016/12/pumpkin-soup.html">香滑浓郁金瓜汤</a></i></b><br />
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<b>南瓜浓汤</b><br />
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<b>材料:(两人分)</b><br />
300g 南瓜,切小块<br />
1颗 洋葱,切方块<br />
1瓣 蒜头,切片<br />
少许 橄榄油<br />
3/4cup 鸡汤 (如果觉得汤太浓,可以再加一些,直到自己喜欢的浓度)<br />
1/3cup 牛奶<br />
1/3cup 鲜奶油 (如果喜欢浓郁奶香,可以再加一些)<br />
5g 奶油<br />
1/4tsp 咖喱粉<br />
1支 百里香 (thyme)<br />
1支 迷迭香 (rosemary)<br />
1/2tsp 干燥芫茜<br />
少许盐(不够咸才加)<br />
<br />
<b>做法:</b><br />
1. 将南瓜蒸熟。<br />
2. 热锅,倒入少许橄榄油,加入洋葱、干燥芫茜、百里香和迷迭香炒至洋葱透明。<br />
3. 拿掉百里香和迷迭香,加入南瓜、鸡汤和咖喱粉一起煮。<br />
4. 熄火加入奶油,倒入搅拌机里搅成泥。<br />
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5. 再次倒入锅子,加入牛奶和奶油煮至均匀香滑,试味,如果需要可以放一点盐调味。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-70116206483173144342017-01-31T21:14:00.001+08:002022-07-29T18:01:51.010+08:00Biscotti 意式杏仁脆饼<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUoRYU2QMSXiHKFbzEAxk-TTs9ttD86Gv9FFOnfUe3UiyrZnA9hxci9FvHloqMqdE3ME9ktarEXA0LL-Yu1G1y0XTzzvSQIjTeMDfm-6N8qnM3HlhbsnAIFAR70Dec7wYi8_tc4p7LerIUdhzX3yT9j-gDzzQbFvCQG4UguYYeFHryYHJeDnHNOHt/s4898/IMG_5432b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4898" data-original-width="3265" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUoRYU2QMSXiHKFbzEAxk-TTs9ttD86Gv9FFOnfUe3UiyrZnA9hxci9FvHloqMqdE3ME9ktarEXA0LL-Yu1G1y0XTzzvSQIjTeMDfm-6N8qnM3HlhbsnAIFAR70Dec7wYi8_tc4p7LerIUdhzX3yT9j-gDzzQbFvCQG4UguYYeFHryYHJeDnHNOHt/w426-h640/IMG_5432b.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
终于要上今年最后一道年饼,有两种饼几乎每年都有做:<a href="https://andrea79y.blogspot.my/2014/01/blog-post_31.html">德国酥饼</a>和<a href="https://andrea79y.blogspot.my/2015/02/2.html">酥脆杏仁片</a>,今年就懒得拍照放上来了。另两种饼是失败成品,口感和味道不佳,当然也不放上来咯。<br />
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在Aunty Young家看见这个<a href="http://auntyyoung.blogspot.my/2017/01/almond-biscotti.html">意式杏仁饼干</a>,然后跟着link 去了<a href="http://gpf5666.blogspot.my/2014/01/almond-biscotti.html">Qiqi 家</a>,才发现和我<a href="https://andrea79y.blogspot.my/2013/08/blog-post_15.html">之前</a>做过的biscotti有同工异曲之处,也是来自<a href="http://gpf5666.blogspot.my/2010/10/blog-post_29.html">Qiqi家</a> 。不过现在这个是进阶版的,切得薄薄美美~<br />
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这个饼很健康,没用油,嘴馋想吃点甜品,就抓几片biscotti咬,解馋之余也不会造成身体负担。赞!b( ̄▽ ̄)d<br />
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<br />
<b>Biscotti 意式杏仁脆饼</b><br />
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<b>材料:(我每次都做以下的双倍份量)</b><br />
90g 鸡蛋(我直接用2颗Jumbo鸡蛋)<br />
100g 杏仁粒,先将杏仁烤香<br />
1tsp 发粉 <br />
200g 面粉 <br />
80g 细糖 <br />
<br />
少许蛋白,涂面用<br />
<br />
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<b>做法:</b><br />
1. 鸡蛋加入细糖搅拌均匀。<br />
2. 加入过筛粉类拌匀。<br />
3. 加入杏仁粒拌匀。<br />
4. 整成长条状,用保鲜膜包好,收入冰箱冷藏30分钟。<br />
5. 送入预热烤箱170度C烤或依自己烤箱调整,烤15~20分钟直到金黄,表面涂上薄薄一层蛋白。<br />
6. 放凉后切成薄片,排在烤盘上,送入预热烤箱130度C(开烤箱风扇)或依自己烤箱调整,烤10~15分钟,直到饼干香脆。<br />
7. 放在架子上待凉后收入密封的罐子。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-52397088337987872032017-01-30T23:14:00.001+08:002022-07-29T18:04:55.813+08:00杏仁酥片 - 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSUTg7DTFdhuRA-0HZXj1TWwNEbqA-NkS5CqcS4bJAfQsrAjh1G-Jzm50GXT383lEM4OeW2Rybpl3U5SRsoGu_sQM9WEQdk_cUo3NK4Gv1A1MyZJf_RgQiYGBaSyawIUQCEuJUFmrkwetq1238kk_Z108m7eCntld3y0v96jMEUkYtJmkRiwY03en/s4882/IMG_5383_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4882" data-original-width="3144" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSUTg7DTFdhuRA-0HZXj1TWwNEbqA-NkS5CqcS4bJAfQsrAjh1G-Jzm50GXT383lEM4OeW2Rybpl3U5SRsoGu_sQM9WEQdk_cUo3NK4Gv1A1MyZJf_RgQiYGBaSyawIUQCEuJUFmrkwetq1238kk_Z108m7eCntld3y0v96jMEUkYtJmkRiwY03en/w412-h640/IMG_5383_d.jpg" width="412" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
今天继续应酬吃饭去!过年就是吃,除了吃,还是吃。。。( ▼-▼ )<br />
为了不让自己身形严重走样,无论多么可口的美食,我会尽我所能克制口馋,只是浅尝而已。<br />
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之前有做过<a href="https://andrea79y.blogspot.my/2012/01/blog-post_14.html">杏仁酥片</a>,我几乎每年都有做,家人下的order咯~ <br />
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<b><i>食谱取自蓝老师的轻轻松松学烘焙</i></b><br />
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<b>杏仁酥片 - 2</b><br />
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<b>材料:</b><br />
4 粒蛋白(XL或Jumbo size 的蛋)<br />
180g 细糖(很甜,一定要减,我用120g)<br />
1/2tsp 香草精<br />
100g 面粉<br />
200g 杏仁片<br />
50g 溶化牛油<br />
<br />
<b>做法:</b><br />
1. 蛋白、细糖、香草精搅至糖溶。 (用手持打蛋器搅拌就行了)<br />
2. 加入面粉拌均,加入牛油和杏仁拌均。<br />
3. 舀一汤匙面糊放在防沾烘焙纸上,用汤匙背面做成圆形薄片。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8l8zICCt6UGA4bmipvBPR1HzZV-VFzfx9s6lzYvrtbQrJoJmg86OgV3kn0iMv1qPzQ7UN05qAWokaDhXBtdl7J6g3kjDV0nlFuwGaYsxU4xq70aq8ArNRnCmczOjhdkeHJy4KkSSEFj6xviEAl15rM0kMi-aAODjHpIxSqkmyI2K-65MyIXde-kN/s4898/IMG_5359_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3265" data-original-width="4898" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8l8zICCt6UGA4bmipvBPR1HzZV-VFzfx9s6lzYvrtbQrJoJmg86OgV3kn0iMv1qPzQ7UN05qAWokaDhXBtdl7J6g3kjDV0nlFuwGaYsxU4xq70aq8ArNRnCmczOjhdkeHJy4KkSSEFj6xviEAl15rM0kMi-aAODjHpIxSqkmyI2K-65MyIXde-kN/s320/IMG_5359_b.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
4. 送入预热烤箱160度C加烤箱风扇烤至边边开始金黄,再调低至150度加烤箱风扇烤至整片均匀上色, 或依自己烤箱调整烤至金黄色。烤好后,将杏仁酥片放在架子上放凉,收进密封罐子。<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-23584882457039733462017-01-30T21:01:00.001+08:002022-07-29T22:50:47.741+08:00腰果酥<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU-b80VF0_5LB6h_CoJVINDGV9-Fq1-1aZzF2RnmxMEJWjGQaqTGVeBczgx4VIzwqLKzgnPm8aB6DAXb1J_n5W-bKDOJHfF6ZU32K2qlWL8Vih3u65fwYk9QdRtTB0T1HezsLvhqegELsuCEJhuems84Je6tScmWXIxxvhQfu7qoJlW4X5f4eZ38S/s4898/IMG_5319_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4898" data-original-width="3265" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU-b80VF0_5LB6h_CoJVINDGV9-Fq1-1aZzF2RnmxMEJWjGQaqTGVeBczgx4VIzwqLKzgnPm8aB6DAXb1J_n5W-bKDOJHfF6ZU32K2qlWL8Vih3u65fwYk9QdRtTB0T1HezsLvhqegELsuCEJhuems84Je6tScmWXIxxvhQfu7qoJlW4X5f4eZ38S/w426-h640/IMG_5319_b.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
今年的新年心情起伏不定,时而开心,时而烦躁,时而担心,时而伤心。。。我是怎么啦?难道又是新年症候群?<br />
新年忙碌是平常事,和家人团聚是开心的,但同时也有许多应酬,有时忙到有点心烦意操,我承认我EQ没有很好。。。<br />
其实新年期间我只想在家好好的和家人谈天说地,享受美食,看看新年特备节目,应酬的事可免则免,但往往事与愿违,无奈 ╮(╯-╰)╭<br />
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继续上饼干~看了很多合桃酥后,有点腻了吧!<br />
不怕不怕,不上合桃酥了,上腰果酥吧!o(* ̄▽ ̄*)ブ<br />
里头混合着腰豆粉,外加上头的腰豆,挺香的。<br />
<br />
<i><b>食谱取自年味饼香</b></i><br />
<br />
<b>腰果酥</b><br />
<br />
<b>材料:</b><br />
70g 腰豆<br />
200g 面粉<br />
1/2tsp 发粉<br />
1/2tsp 苏打粉<br />
1/4tsp 盐<br />
1/4tsp 臭粉<br />
90g 糖粉<br />
100g 花生油/植物油(后加)<br />
<br />
<b>涂面用(鸡蛋和盐搅匀)/装饰:</b><br />
1颗 鸡蛋<br />
1/4tsp 盐<br />
适量 腰豆,剥开一半<br />
<br />
<b>做法:</b><br />
1. 将70g 的腰豆烤香,冷却后用食物调理机搅成粉状,加入其余材料(油除外)拌匀。<br />
2. 慢慢加入油搅拌成团。<br />
3. 用1tsp的测量匙舀面团,揉圆后排在烤盘上,中间放上腰豆,轻轻压下。<br />
4. 涂上少许蛋液,送入预热烤箱180度C 或依自己烤箱热度调整,烤15分钟直到金黄色。<br />
5. 放在架子上待凉后收进密封罐子。<br />
<br />
<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2tag:blogger.com,1999:blog-7643164271418903883.post-31980472700977509812017-01-29T19:31:00.002+08:002022-07-29T22:54:05.933+08:00传统猪油合桃酥<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYzXt15-wfTDWHW0aLH1Z-O3rBOIh9Rgar3MJqJ32mx7PyzzWsPc_h_B25Z08PBviwuntP8Iaa6qGz6rWzT0M4BXHGgjC6WNDiX8x3WZMe3KIgzuekgn0cd_fRz9qSohqvfc9qtIBTcNxvIXq9d4ghjbi4x5VObJAsJHkvGOPRNZ0lrEv69vSjIJv/s4882/IMG_5397_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4882" data-original-width="3305" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYzXt15-wfTDWHW0aLH1Z-O3rBOIh9Rgar3MJqJ32mx7PyzzWsPc_h_B25Z08PBviwuntP8Iaa6qGz6rWzT0M4BXHGgjC6WNDiX8x3WZMe3KIgzuekgn0cd_fRz9qSohqvfc9qtIBTcNxvIXq9d4ghjbi4x5VObJAsJHkvGOPRNZ0lrEv69vSjIJv/w434-h640/IMG_5397_b.jpg" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
做了普通合桃酥后,再接再厉,来个猪油合桃酥~这个过年,想不肥都难!<br />
首先,我要自己做猪油。不常煮饭的我,当要去买猪的那块肥油时,才发现不易买到。猪肉贩说( ¯(∞)¯ )板油要卖给主炒餐馆之类的,都怪平时没有和猪肉贩打好关系,买不到了啦~<br />
这时候母亲大人要出动了。凭母亲大人的人脉,我终于买到了猪板油。<br />
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味道不是平时吃的合桃酥,带咸甜味的那种,这个只带甜味外加猪油香,是新尝试呢!<br />
喜欢猪油的长辈吃了后一直说:很香!很香!<br />
<br />
<b><i>食谱取自巧思妙点</i></b><br />
<br />
<b>传统猪油合桃酥</b><br />
<b><br />材料:</b><br />
<br />
360g 面粉<br />
45g 蛋黄粉<br />
20g 玉米粉<br />
1/2tsp 发粉<br />
1/2tsp 苏打粉<br />
1/4tsp 臭粉<br />
210g 细砂糖 (我用180g)<br />
<br />
210g 猪油 (猪板油切小块,小火炒直到猪油渣金黄,过滤猪油备用。用不完的猪油可以冷藏)<br />
50g 糖青(可用用做月饼的糖浆或金黄糖浆)<br />
1颗 鸡蛋<br />
<br />
<b>涂面用,搅匀</b><br />
一颗 鸡蛋<br />
1/4tsp 盐<br />
<br />
<b>做法:</b><br />
1. 将干料拌匀,加入其余的材料搅拌成团。<br />
2. 休息20分钟,用1/2tbsp的测量匙舀面团,揉圆,排在烤盘上。<br />
3. 面团稍微压扁,用手指在中间压个凹洞。<br />
4. 涂上蛋液。(注:凹洞无需涂蛋液,可以让烤好的饼看起来比较有层次,也可以避免凹洞积一堆蛋液。)<br />
5.送入预热烤箱160度C或以自己烤箱热度做调整,烤10-15分钟直到表面金黄。<br />
6. 烤好后,放在架子待凉,收进密封罐子。<br />
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<br />Angelic Heart~http://www.blogger.com/profile/04827625264502250450noreply@blogger.com2