tag:blogger.com,1999:blog-29154347924823466072024-03-14T12:47:36.716+08:00厨苑食谱mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.comBlogger871125tag:blogger.com,1999:blog-2915434792482346607.post-71135022209209099032023-11-11T19:11:00.004+08:002023-11-11T19:11:47.997+08:00Sourdough Cracker 天然酵母餅乾<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12FOz0Icn9UycoICbvRUrMnmuSKE2sPtowamA9AdsbrfPwZi5U6a9HjPZ50sFrogMvHbJ49hxri-98JJ7CMhrm7TwRMF5DUGE-2oHoEbHzf0ApRC-ifGbN1XenD_80-M_CxbdT46q-PyO60VyEh1Z-wQnzS_gUW4qz7z3bU1L6hePIwrM_mbVwHsJMt4/s6000/IMG_3601_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12FOz0Icn9UycoICbvRUrMnmuSKE2sPtowamA9AdsbrfPwZi5U6a9HjPZ50sFrogMvHbJ49hxri-98JJ7CMhrm7TwRMF5DUGE-2oHoEbHzf0ApRC-ifGbN1XenD_80-M_CxbdT46q-PyO60VyEh1Z-wQnzS_gUW4qz7z3bU1L6hePIwrM_mbVwHsJMt4/w427-h640/IMG_3601_%E5%89%AF%E6%9C%AC.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p> 记录食谱</p><p>115克全麦面粉</p><p>1/2tsp 鹽</p><p>227克天然酵母弃种</p><p>57克软化奶油</p><p># 黑芝麻、鹽适量 撒面</p><p><br /></p><p>将所有材料混合均匀, 分成每份170克用保鲜膜包好, 放入冰箱冷藏至少30分钟。</p><p>从冰箱取出, 铺上不粘纸盖上一层保鲜膜杆成薄片, 切成个人喜好的形状或尺寸。</p><p>表面扫上一些奶油, 撒上鹽,糖或芝麻, 以牙签刺洞后,送入烤箱160度烘烤30分钟。</p><p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo_BqtBTKA2BlzM1KXmhNBRnmdUeRMhleqFjhhzHd0rV5ayvOGQwrKNu42hqqdQC-F5V4djSr266wZI-5ytHmRDKbmn6xhH0O1VFpdP1R8FXZ4zoxXXZxScOYsfzoMDRkUqv1fW83W572lwKhDfeyCfsIXtTqgHzgtMmXjZdyCvwoKnDqQqQKPt3JqPs/s6000/IMG_3614_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo_BqtBTKA2BlzM1KXmhNBRnmdUeRMhleqFjhhzHd0rV5ayvOGQwrKNu42hqqdQC-F5V4djSr266wZI-5ytHmRDKbmn6xhH0O1VFpdP1R8FXZ4zoxXXZxScOYsfzoMDRkUqv1fW83W572lwKhDfeyCfsIXtTqgHzgtMmXjZdyCvwoKnDqQqQKPt3JqPs/w426-h640/IMG_3614_%E5%89%AF%E6%9C%AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /> <p></p>mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-15019158701272619692020-10-03T18:18:00.000+08:002020-10-03T18:18:53.960+08:00台式香酥Q餅【Taiwanese 3Q Moon cake】<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iojngbdiUtQ/X3hG8TAbVaI/AAAAAAAAkJo/nmG05zH8AqEArZDAyQtVbJEkWt9-WrH7gCLcBGAsYHQ/s2048/IMG_4400_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-iojngbdiUtQ/X3hG8TAbVaI/AAAAAAAAkJo/nmG05zH8AqEArZDAyQtVbJEkWt9-WrH7gCLcBGAsYHQ/w426-h640/IMG_4400_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SPMBSCEvEpc/X3hG870MHQI/AAAAAAAAkJw/RnZg5_pDN_8lNq1L4WS5sHNQMTwYP1hgQCLcBGAsYHQ/s2048/IMG_4402_%25E5%2589%25AF%25E6%259C%25AC%2B-%2BCopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-SPMBSCEvEpc/X3hG870MHQI/AAAAAAAAkJw/RnZg5_pDN_8lNq1L4WS5sHNQMTwYP1hgQCLcBGAsYHQ/w426-h640/IMG_4402_%25E5%2589%25AF%25E6%259C%25AC%2B-%2BCopy.jpg" width="426" /></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;"><div style="text-align: justify;">中秋已至,午亦熱,夜微涼。屈指一數,尚有幾天便是中秋, 舉頭望明日時,你瞧見月亮逐漸圓起來了嗎?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">做了廚娘的舊愛,上海芝士月餅。</div><div style="text-align: justify;">有了舊愛,理所當然來個新歡,台式香酥Q餅和潮州梅菜月餅。😆</div><div style="text-align: justify;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SCKE-_9DMFU/X3hG8znKnrI/AAAAAAAAkJs/FPOj1IWQLqI-jvC9UUNPqD_BcrO3VSenACLcBGAsYHQ/s2048/IMG_4402_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-SCKE-_9DMFU/X3hG8znKnrI/AAAAAAAAkJs/FPOj1IWQLqI-jvC9UUNPqD_BcrO3VSenACLcBGAsYHQ/w426-h640/IMG_4402_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></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://1.bp.blogspot.com/--HbKhhLwbL8/X3hHN8lU8mI/AAAAAAAAkKM/9iX54c-CC-cVRrrZJIOy6kw9eRMjXwAjwCLcBGAsYHQ/s2048/IMG_4376_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/--HbKhhLwbL8/X3hHN8lU8mI/AAAAAAAAkKM/9iX54c-CC-cVRrrZJIOy6kw9eRMjXwAjwCLcBGAsYHQ/w426-h640/IMG_4376_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">饼皮材料:-10份-油皮(每份35克)-10份-酥皮(每份24克)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">内陷:7个咸蛋黄,90克鸡肉丝,180克鲜奶麻薯,260克低糖豆沙馅</div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;">--装饰:-蛋白水(蛋白加一点水)白芝麻+黑芝麻(白多黑少,混合均匀)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">--事先准备:</div><div class="separator" style="clear: both; text-align: justify;">将7个咸蛋黄浸米酒后,放在铺了油纸的烤盘上,以170⁰C烘烤13分钟后,捏碎并均分成10等份备用。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">油皮材料:</div><div class="separator" style="clear: both; text-align: justify;">175克 中筋面粉 </div><div class="separator" style="clear: both; text-align: justify;">32克 糖</div><div class="separator" style="clear: both; text-align: justify;">1克 盐</div><div class="separator" style="clear: both; text-align: justify;">4克 奶粉</div><div class="separator" style="clear: both; text-align: justify;">70克 无水奶油(可以用猪油、ghee酥油或白油替代)</div><div class="separator" style="clear: both; text-align: justify;">74克水</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">做法:</div><div class="separator" style="clear: both; text-align: justify;">将全部材料搅拌均匀揉成团 (水分几次慢慢加入)。醒30分钟,均分10等份 (每份35克)。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">酥皮材料:</div><div class="separator" style="clear: both; text-align: justify;">175克 低筋面粉</div><div class="separator" style="clear: both; text-align: justify;">70克 无水牛油(可以用猪油、ghee酥油或白油替代)</div><div class="separator" style="clear: both; text-align: justify;">做法:</div><div class="separator" style="clear: both; text-align: justify;">将全部材料拌匀成团。均分10份 (每份24克)。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">鲜奶麻薯 (做10粒)</div><div class="separator" style="clear: both; text-align: justify;">材料:</div><div class="separator" style="clear: both; text-align: justify;">45克 水磨糯米粉</div><div class="separator" style="clear: both; text-align: justify;">13克 玉米淀粉</div><div class="separator" style="clear: both; text-align: justify;">78克 牛奶</div><div class="separator" style="clear: both; text-align: justify;">17克 糖</div><div class="separator" style="clear: both; text-align: justify;">15克 牛油(溶化)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">做法:</div><div class="separator" style="clear: both; text-align: justify;">1- 将全部材料混合均匀,加入融化牛油, 搅拌均匀,盖上保鲜膜 (要不然很硬),以大火蒸20分钟。蒸好后搅拌好,均分10等份,盖上保鲜膜.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">饼皮做法:</div><div class="separator" style="clear: both; text-align: justify;">1- 将一份油皮按扁擀开,再把一份酥皮放在油皮上面,油皮包酥皮。捏紧成包子形。重复至全部油酥皮包完。</div><div class="separator" style="clear: both; text-align: justify;">2- 将包好的油酥皮(收口朝上)擀成椭圆形薄片,从上向下卷起成长条状,收口朝下备用。</div><div class="separator" style="clear: both; text-align: justify;">3- 将做法(2)的油酥长条擀开成长形,翻面后由上向下卷起。收口朝上,把面团中间按下,并将左右两边朝中间捏紧,备用。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">组合:</div><div class="separator" style="clear: both; text-align: justify;">1- 取一份油酥饼皮,捏口朝上,擀开成中间厚,周围微薄之圆片。铺上鸡丝、咸蛋黄碎、鲜奶麻薯和豆沙,包成圆形,捏紧收口并稍微压扁。</div><div class="separator" style="clear: both; text-align: justify;">2- 表面涂蛋白水,沾上满满的芝麻,放入铺了油纸的烤盘中。用竹签或牙签在表面插3个洞(透气作用,避免在烘烤时爆开)</div><div class="separator" style="clear: both; text-align: justify;">3- 放入预热烤箱,以180⁰C烤30分钟或至表面上色。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-abzaTMdPyuU/X3hHN43tUGI/AAAAAAAAkKQ/FIZV8BFytWk8QPKkzQvK7CIHdn6ij-MQACLcBGAsYHQ/s2048/IMG_4381_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-abzaTMdPyuU/X3hHN43tUGI/AAAAAAAAkKQ/FIZV8BFytWk8QPKkzQvK7CIHdn6ij-MQACLcBGAsYHQ/w426-h640/IMG_4381_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bXaSnZ2GqTg/X3hHNjQJvVI/AAAAAAAAkKI/04FGWfP_o0YynAs6XJu70HXPeaP0lz8FwCLcBGAsYHQ/s2048/IMG_4388_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-bXaSnZ2GqTg/X3hHNjQJvVI/AAAAAAAAkKI/04FGWfP_o0YynAs6XJu70HXPeaP0lz8FwCLcBGAsYHQ/w426-h640/IMG_4388_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-40328339339227012942020-10-02T23:13:00.002+08:002020-10-03T17:32:52.272+08:00上海芝士月饼 ~2020年【Shanghai Cheese Mooncake Year2020】<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d49FZlPlQ5w/X3ShQxOiZBI/AAAAAAAAkF8/2rKKTezQvMsfm2iN2bEX7Ykh3TKpNsH6wCLcBGAsYHQ/s2048/IMG_4010_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-d49FZlPlQ5w/X3ShQxOiZBI/AAAAAAAAkF8/2rKKTezQvMsfm2iN2bEX7Ykh3TKpNsH6wCLcBGAsYHQ/w426-h640/IMG_4010_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xMddVBRVWyg/X3dCgX4ehmI/AAAAAAAAkHE/gLmPguhYPYgyqgYtKvSohEf8aa56QPlsACLcBGAsYHQ/s2048/IMG_4029_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-xMddVBRVWyg/X3dCgX4ehmI/AAAAAAAAkHE/gLmPguhYPYgyqgYtKvSohEf8aa56QPlsACLcBGAsYHQ/w426-h640/IMG_4029_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">上海芝士月餅~為我所愛的月餅,内有鹹蛋黃與無蛋黃,各取所愛!</div></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Lzhg76nnPlo/X3ShSBCfe3I/AAAAAAAAkGE/8AQ4B0oz1t8ChOP3NPXnfq001OPCe2abgCLcBGAsYHQ/s2048/IMG_4034_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-Lzhg76nnPlo/X3ShSBCfe3I/AAAAAAAAkGE/8AQ4B0oz1t8ChOP3NPXnfq001OPCe2abgCLcBGAsYHQ/w426-h640/IMG_4034_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">餅皮材料A:</div><div class="separator" style="clear: both; text-align: justify;">125克牛油</div><div class="separator" style="clear: both; text-align: justify;">45克乳酪(cream cheese)</div><div class="separator" style="clear: both; text-align: justify;">1粒蛋黄</div><div class="separator" style="clear: both; text-align: justify;">60克糖粉</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">餅皮材料B:</div><div class="separator" style="clear: both; text-align: justify;">200克低筋面粉</div><div class="separator" style="clear: both; text-align: justify;">30克奶粉</div><div class="separator" style="clear: both; text-align: justify;">35克蛋黄粉<br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">馅料:</div><div class="separator" style="clear: both; text-align: justify;">510克翡翠班蘭餡,每60克</div><div class="separator" style="clear: both; text-align: justify;">30克烤香白瓜子</div><div class="separator" style="clear: both; text-align: justify;">(混合均匀)</div><div class="separator" style="clear: both; text-align: justify;">9粒鹹蛋黃</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">塗面:1粒蛋白+1茶匙鮮奶,攪勻</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">1. 将材料A混合攪拌均匀,無需打發。</div><div class="separator" style="clear: both; text-align: justify;">2. 加入材料B搅拌成團, 平均分成每份57克。</div><div class="separator" style="clear: both; text-align: justify;">3. 皮料搓圆壓扁, 包入一粒内餡,收口並搓圓。</div><div class="separator" style="clear: both; text-align: justify;">4. 以160度烘烤15分鐘,取出月餅待冷卻後塗上蛋液,並撒上黑白芝麻。</div><div class="separator" style="clear: both; text-align: justify;">5 . 送入烤箱,繼續烘烤15分鐘至表面金黃色即可。 </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://1.bp.blogspot.com/-88hjHfWQHAY/X3ShbxIAuwI/AAAAAAAAkGU/Or0cILCDHyIWxcnkUE2v2iDHTV773mC8wCLcBGAsYHQ/s2048/IMG_4003_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-88hjHfWQHAY/X3ShbxIAuwI/AAAAAAAAkGU/Or0cILCDHyIWxcnkUE2v2iDHTV773mC8wCLcBGAsYHQ/w426-h640/IMG_4003_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AohbTvGyhMI/X3ShSV5OsPI/AAAAAAAAkGI/G1I0qrHtKxoZYAPC8ewIvj9S5m50OtfyQCLcBGAsYHQ/s2048/IMG_4037_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-AohbTvGyhMI/X3ShSV5OsPI/AAAAAAAAkGI/G1I0qrHtKxoZYAPC8ewIvj9S5m50OtfyQCLcBGAsYHQ/w426-h640/IMG_4037_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6d3uSy7bRxk/X3ShS8P_uLI/AAAAAAAAkGM/N-4bOEKSI_03valU0DLk-JxX_zVgPmXtwCLcBGAsYHQ/s2048/IMG_4045_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-6d3uSy7bRxk/X3ShS8P_uLI/AAAAAAAAkGM/N-4bOEKSI_03valU0DLk-JxX_zVgPmXtwCLcBGAsYHQ/w426-h640/IMG_4045_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aNx9YpqnFhk/X3ShTZpLKeI/AAAAAAAAkGQ/cPZBXf6u7JsjOF8sI1MTHc5VZ-VZFKsnwCLcBGAsYHQ/s2048/IMG_4060_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-aNx9YpqnFhk/X3ShTZpLKeI/AAAAAAAAkGQ/cPZBXf6u7JsjOF8sI1MTHc5VZ-VZFKsnwCLcBGAsYHQ/w426-h640/IMG_4060_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-75394983506051654962020-08-14T20:04:00.000+08:002020-08-14T20:04:08.143+08:00焦烤排骨【BBQ Ribs】<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-EKDgQoi96Tc/XxMISqK93YI/AAAAAAAAj04/fcjUeK6-pGsdxXpv1mqU0KJWCU-Uha80ACLcBGAsYHQ/s1600/IMG_1554_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-EKDgQoi96Tc/XxMISqK93YI/AAAAAAAAj04/fcjUeK6-pGsdxXpv1mqU0KJWCU-Uha80ACLcBGAsYHQ/s640/IMG_1554_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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<a href="https://1.bp.blogspot.com/-pmMAcSw6Dio/XxMIS-IF2MI/AAAAAAAAj08/fsNY5rfYcKsA0g3doS_OddMhixg0tsAOACLcBGAsYHQ/s1600/IMG_1529_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-pmMAcSw6Dio/XxMIS-IF2MI/AAAAAAAAj08/fsNY5rfYcKsA0g3doS_OddMhixg0tsAOACLcBGAsYHQ/s640/IMG_1529_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">從山南山北的家鄉把排骨載上車;烤雞仍是我家常客,然烤排骨此屬破題兒第一遭;雖是初體驗“巴比翹排骨“, 😀 驚喜出爐的排骨不但沒腥味,而且香味誘人也吮指入味; 同時也舞動了我多年以來不吃🐷的味蕾,老娘也歪著脖子啃了。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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焦香肋排骨(BBQ Ribs) </div>
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材料;</div>
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約1公斤排骨/approximate 1kg ribs </div>
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腌料:</div>
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60克生抽/Soy sauce 60ml, </div>
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2大匙福州紅糟酒或花雕洒/Fuchew Red Wine 2tbsp or Shaoxing Wine </div>
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60克 黃糖/Brown sugar 60g</div>
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1茶匙鹽/Salt 1tsp</div>
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2 茶匙黑胡椒粉/ Black pepper 2tsp</div>
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2大匙蒜蓉/Mashed garlic 2tbsp</div>
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3大匙酸奶/original flavour yogurt 3tbsp </div>
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塗抹;2大匙蜂蜜/Honey 2tbsp (🖌️) </div>
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將所有腌料混合均匀,把洗浄的排骨放入密封袋中,倒入腌料,仔細的塗抹在排骨上,封上。放入冰箱冷藏至少6小時,但不要超約12小時,以免肉貭失去彈性。中間不時取出翻面,以使排骨均匀腌透。</div>
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將腌制好的排骨,排入烤盤,同時亦可加入些玉米,紅蘿卜,馬鈴薯等同烤。</div>
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烤盤以錫紙覆盖緊,放入預熱烤箱以200攝氏度烘烤90分鐘。接著把腌肉留下的醬汁,加入2tbsp蜂蜜調匀。</div>
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將錫紙打開,塗抹蜂蜜醬,放入烤箱陸陸續續地重復著以上同樣的步驟至30分鐘,烤至排骨色澤紅亮油潤,邊緣處微焦即可.</div>
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<a href="https://1.bp.blogspot.com/-C-JOSfyj6Pw/XxMIg5Yy0YI/AAAAAAAAj1M/Y1CKcD0jNs8cBfCVtTsMWSiALw89TkBWQCLcBGAsYHQ/s1600/IMG_0655_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-C-JOSfyj6Pw/XxMIg5Yy0YI/AAAAAAAAj1M/Y1CKcD0jNs8cBfCVtTsMWSiALw89TkBWQCLcBGAsYHQ/s640/IMG_0655_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">第一次烤的。</div>
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<a href="https://1.bp.blogspot.com/-CaHg9iUcyWA/XxMIhIYNRTI/AAAAAAAAj1Q/2NpWTP_zH-oBTpw_TV_sZha2o0vUeLHTQCLcBGAsYHQ/s1600/IMG_0654_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-CaHg9iUcyWA/XxMIhIYNRTI/AAAAAAAAj1Q/2NpWTP_zH-oBTpw_TV_sZha2o0vUeLHTQCLcBGAsYHQ/s640/IMG_0654_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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<a href="https://1.bp.blogspot.com/-nF416lIEYnc/XxMI4pM0RYI/AAAAAAAAj10/4gFLmL337qc8THPZt3icgiUF4WDYELaUwCLcBGAsYHQ/s1600/IMG_0678_%25E5%2589%25AF%25E6%259C%25AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-nF416lIEYnc/XxMI4pM0RYI/AAAAAAAAj10/4gFLmL337qc8THPZt3icgiUF4WDYELaUwCLcBGAsYHQ/s640/IMG_0678_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-1978529370953329402020-07-18T09:44:00.000+08:002020-07-18T09:44:18.942+08:00枕頭包 【Pillow Bao】<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ly8ccT0Dc30/XwV-ZurUvnI/AAAAAAAAjxw/_dJZo3aRQPsaQcypCM7kK2LKqx9xDupCQCLcBGAsYHQ/s1600/IMG_1785_%25E5%2589%25AF%25E6%259C%25AC.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://1.bp.blogspot.com/-ly8ccT0Dc30/XwV-ZurUvnI/AAAAAAAAjxw/_dJZo3aRQPsaQcypCM7kK2LKqx9xDupCQCLcBGAsYHQ/s640/IMG_1785_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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俗話說:有人辭官歸故里,有人漏夜趕科場;<br />
我却說:有人夜深揉面團,有人星夜蒸包子;<br />
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星夜裏趕上的枕頭包,卷入自制的紅豆沙餡微甜堪佳,以及奶油味的花生餡,鬆軟可口的枕頭包,配上一杯的黑豆漿,滿意了亦心足矣;<br />
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拍馬屁的猢猻們說:今天的枕頭包比家鄊的好吃,你加了啥材料?<br />
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蒸了2個花生,一個紅豆沙枕頭包,心傷底層的包子臉蛋被毀容了,誓必要敗個大蒸籠!<br />
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枕頭包</div>
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[花生餡,約卷2個枕頭包]</div>
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190克花生碎, 15克黑芝麻(炒香),50克黄糖, 90克花生酱, 28克奶油</div>
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**将所有餡料混合, 攪拌均匀即可</div>
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枕頭包材料:</div>
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250克中筋面粉/250g all purpose flour </div>
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250克 包粉/250g bao flour </div>
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80克細砂糖/80g castor sugar </div>
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1/2 大匙即溶酵母/1/2tbsp yeast </div>
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1/2大匙鹽;1/2tbsp salt </div>
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1大匙發粉/1 tbsp baking powder </div>
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255毫升清水/255ml water </div>
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60克玉米油/60g corn oil </div>
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做法:</div>
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1。 將所有材料拌匀, 徐徐地加入清水, 搓成團後放入攪拌機,攪拌至柔滑光滑的面团,蓋上布休面至雙倍大(約45分鐘)。</div>
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2。将發酵好的面團放在撒有面粉的平桌上,再度轻微的揉制。</div>
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3。把面团分割成三份(每份約300克)揉圓團後,待置10分鐘。</div>
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4. 檊成長方形,鋪上餡料,卷起成長形狀。</div>
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5。放置發酵約30分鐘,(按下面團後, 面團又恢復原状, 拿起時感覺包子變輕).</div>
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6。待水滚後,放入蒸籠裏,以大火蒸20分鐘即可。熄火後,把蒸籠掀蓋成小缝,放置2分鐘後才開蓋。</div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-2140420267585172082020-07-08T16:09:00.000+08:002020-07-08T16:09:11.834+08:00小樽双层芝士蛋糕 【Otaru Double Fromage Cheesecake<div class="separator" style="clear: both; text-align: center;">
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壁上的時鐘顯示着十時五十五分,心裡卻在盤算著也糾纏著,動手不?<br />
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曠日持久不聞蛋糕香,寂寞的烤箱,寂寞的夜,今夜就由它來陪伴我;快手快腳的敲了蛋,篩了粉,深夜裏蛋糕飄香咯!<br />
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情牽於<a href="http://li-shuan.blogspot.com/2020/06/otaru-double-fromage-cheesecake.html">Li Shuan</a>的北海道蛋糕,谢谢她的分享;據說此仍—款於北海道遐爾聞名的蛋糕,我沒嘗過,饞嘴了;天各一方的北海道,尤其望穿秋水,苦等著遙遙無期之夢;不如今夜“戴月披星“,即可借花敬佛亦可圓夢,何樂而不為!<br />
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淩晨一點鐘,三層蛋糕搞掂了兩層,剩余的一層待明早再续吧!<br />
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<span class="s2"></span>OTARU DOUBLE FROMAGE CHEESECAKE</div>
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( 7寸活动圆模, 铺纸)</div>
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<span style="color: #666666;">海绵蛋糕体:</span><span style="color: blue;">蓝色字体为3粒蛋</span></div>
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<span style="background-color: white; color: #666666;">4粒 鶏蛋 (一粒51克包含壳),</span><span style="background-color: white;"><span style="color: blue;">3粒鶏蛋</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">95克 细砂糖 ,</span><span style="color: blue;">80克细砂糖</span></span></div>
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<span class="s1"><span style="color: #666666;">105克低筋麵粉,9</span><span style="color: blue;">0克</span></span><span style="color: blue;">低筋麵粉</span></div>
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<span class="s2"></span>#可做成3粒鶏蛋为佳,亦有剩余的蛋糕碎#</div>
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<span class="s1">芝士蛋糕:</span></div>
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<span class="s1">245克奶油芝士 </span></div>
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<span class="s1">85克细砂糖</span></div>
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<span class="s1">7克低筋麵粉</span><span class="s2"> </span></div>
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<span class="s1">53克鮮奶油</span></div>
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<span class="s1">2粒雞蛋 (一粒51克包括壳)</span></div>
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<span class="s1">芝士慕斯:-</span></div>
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<span class="s1">45克细砂糖</span></div>
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<span class="s1">43克清水</span></div>
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<span class="s1">1粒蛋黃</span></div>
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<span class="s1">6克魚膠粉</span></div>
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<span class="s1">105克馬斯卡彭芝士</span><span class="s2"> </span></div>
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<span class="s1">245克鮮奶油 whipping cream</span></div>
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<span class="s2">**</span><span class="s1">所有冷凍食材放室溫备用</span><span class="s2"> </span></div>
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<span class="s2"></span><br /></div>
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<span class="s1">海绵蛋糕:</span></div>
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<span class="s2">1. </span><span class="s1">把鶏蛋和砂糖放在小盘里,再放入装有热水的盆里,搅拌至细糖融化。(原者的做法:</span><span class="s1" style="background-color: transparent;">鸡蛋和砂糖,隔水(</span><span class="s2" style="background-color: transparent;">50-60C</span><span class="s1" style="background-color: transparent;">)搅拌至糖融化)</span></div>
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<span class="s2">2. 然后,再</span><span class="s1">打發至比原本大四倍體積</span><span class="s2">, </span><span class="s1">蛋糊掉落时有着清晰的紋路且不立即消失</span><span class="s2">, </span><span class="s1">最後以慢速稍為打勻。</span></div>
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<span class="s2">3. 加入</span><span class="s1">已過篩的低筋麵粉</span><span class="s2">, </span><span class="s1">輕輕拌勻後倒入铺好纸的模具里。</span></div>
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<span class="s1">4. 以</span><span class="s2">160°C,</span><span class="s1">烤30</span><span class="s1">分鐘後出炉放涼。</span></div>
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<span class="s1">5. 把放凉的蛋糕切出</span><span class="s2">1寸厚(原者切1cm),放入7寸模具里。</span></div>
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<span class="s1">6. 把剩下的海綿蛋糕用保鲜纸包好放入冷冻库里, 雪藏備用。</span></div>
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<span class="s1">芝士蛋糕:</span></div>
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<span class="s2">1</span><span class="s1">)把奶油芝士和砂糖混合後打至顺滑</span></div>
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<span class="s2">2</span><span class="s1">)加入雞蛋</span><span class="s2">,</span><span class="s1">鲜奶油(不要打发)及麵粉</span><span class="s2">,</span><span class="s1">輕輕攪拌至順滑无颗粒, 然后倒入模具里。</span></div>
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<span class="s1">3. 放入预热烤箱以1</span><span class="s2">50°C烘</span><span class="s1">烤</span><span class="s2">25</span><span class="s1">分鐘, 取出待冷却后放入冰箱冷藏。</span></div>
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<span class="s1"><br /></span></div>
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<span class="s1">芝士慕斯:</span></div>
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<span class="s1">1. 将鱼胶粉以1大匙热水浸至融化。(我把小碗放再一碗热水中)</span></div>
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<span class="s1">2. </span><span class="s1">混合砂糖</span><span class="s2">,</span><span class="s1">水及蛋黃</span><span class="s2">,隔水搅拌至浓</span><span class="s1">稠狀, 离火过筛。</span><span class="s2"> </span></div>
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<span class="s1">3. 加入已融化的魚膠粉及馬斯卡彭芝士攪拌均勻。</span><span class="s2"> </span></div>
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<span class="s1">4. 打發鲜奶油至</span><span class="s2">8分, 倒入步骤3的芝士糊里, 混合均匀。</span></div>
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<span class="s1">5. 把芝士慕斯倒入芝士蛋糕模具內,剩留</span><span class="s2">30g</span><span class="s1">(放室温)作为塗抹用。</span></div>
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<span class="s1">6. 放入冰箱冷藏至少四小时。</span></div>
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<span class="s1">7. 把冷冻的海綿蛋糕放在食物搅拌机磨碎。</span></div>
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<span class="s1">8. 蛋糕脫模後</span><span class="s2">,</span><span class="s1">在外層塗抹一層慕斯</span><span class="s2">,</span><span class="s1">輕輕黏上蛋糕碎, 放入冰箱</span><span class="s1">冷冻后享用。</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-31032069681628764482020-06-27T16:27:00.003+08:002020-06-27T16:29:17.660+08:00香蕉鹽可頌 【Banana Salted Butter Roll】<div class="separator" style="clear: both; text-align: center;">
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日本火爆的鹽可頌,又稱鹽奶油卷,一出爐就被秒殺了8個,剩下10個為隔天的早點;這雙手啊,習慣了做料理時加鹽加醋,這次隨手把剩餘的香蕉壓泥拌入面包體,成了改良版的香蕉鹽可頌;</div>
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原味鹽可頌卷入小小的一條鹽奶油,可我手癢呀,也卷入了芝士片;</div>
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不可思議的鹽可頌, 好好吃呢!</div>
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香蕉鹽可頌</div>
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材料:-</div>
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270克高粉</div>
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50克低筋面粉</div>
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60克香蕉泥</div>
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4克即發干酵母</div>
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15克奶粉</div>
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25克細糖</div>
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23克蛋液</div>
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115克清水</div>
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4克鹽</div>
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25克無鹽奶油</div>
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5克小有鹽奶油條(内餡)</div>
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一片cheddar Cheese(一片切成三片)</div>
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塗面:一粒蛋黃+1大匙清水,拌勻</div>
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【面團做法】</div>
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1. 将所有面团材料混合(除了奶油), 以面包机搅拌15分钟。</div>
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2. 加入無鹽奶油,繼續搅拌至面團具有弹性不易破裂的薄膜, 發酵一小時至雙倍大。</div>
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3. 取出擠壓面團,壓出大氣泡,平均分割成9份(60克), 滚圓後鬆弛10分鐘。</div>
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4. 搓成頭大身子小的水滴形面團如圖片(22cm長),蓋上濕布,鬆弛10分鐘。</div>
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5. 從面團的中間往上下檊開成三角狀,長約45cm。</div>
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6. 將切小的奶油條,或芝士片擺在頭部如圖,由上往下慢慢卷起,包著奶油的第一卷稍微壓緊。</div>
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7. 放在鋪上油紙的烤盤裡,作最后發酵至雙倍大或60分鐘。</div>
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8. 然后,涂上蛋黄液撒下海鹽,放入预热烤箱里, 以160度烘烤25分钟即可。</div>
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9. 剛出爐的鹽可頌外皮酥脆,非常好吃,冷卻後在放入預熱10分鐘,亦是棒棒的</div>
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我做了以上食谱的两倍。<br />
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-39174055758264403652020-06-20T23:19:00.000+08:002020-06-20T23:19:45.201+08:00香兰棉花蛋糕 【Pandan Cotton Cake]】<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Ajf-8oxItUc/XtYpXwf9V9I/AAAAAAAAjqc/RIH4raKtHxUuo1AzA52o6sGiaqm4tIO6QCLcBGAsYHQ/s1600/IMG_8482_%25E5%2589%25AF%25E6%259C%25AC.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://1.bp.blogspot.com/-Ajf-8oxItUc/XtYpXwf9V9I/AAAAAAAAjqc/RIH4raKtHxUuo1AzA52o6sGiaqm4tIO6QCLcBGAsYHQ/s640/IMG_8482_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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棉花蛋糕,正如其名,柔軟與細膩;加入香蘭的棉花蛋糕,除了綿密的口感外,亦伴隨著濃郁的香蘭味, 讓人吃不停口呢!</div>
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走了一趟谷歌,原来香蘭葉又名香露兜, 真好聽!</div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">香兰棉花蛋糕</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;"><br /></span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">【材料】</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">40克葵花油</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">50克底筋面粉/蛋糕粉</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">50克浓缩香兰汁</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">3粒蛋黄</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">1粒全蛋 </span></span></div>
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<span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">3粒蛋白</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">40克白糖</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">** 蛋的重量一粒63克(包括壳)</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">【做法】</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">1. 葵花油加热至出现纹路, 加入过筛的面粉, 离火快速搅拌均匀。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">2. 加入香兰汁翻拌均匀, 最后加入蛋黄搅拌均匀, 备用。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">3. </span></span><span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">将蛋白以电动搅拌机打发至呈粗泡沫状, 把白糖分3次加入, 继续打发至硬性发泡。</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">4. 把打好的蛋白霜分2次加入蛋黄糊里, 搅拌均匀后再加入剩余的蛋白霜, 由上翻拌均匀。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">5. 将蛋糕糊倒入6寸圆形活动模里, 抹平表面并轻敲几下模具,敲出小气泡。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">6. 放入预热烤箱150度, 以水浴法烘烤60分钟至熟。</span></span><span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">(我把蛋糕模放置在铁架上, 然后再将铁架放在一个装有水的大盘里, 才放入烤箱里蒸烤)</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">7. 取出蛋糕, 立刻倒扣至完全冷却后方可脱模。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">食谱参考<a href="http://xingfuzhiwei.blogspot.com/2015/01/blog-post_79.html">JJ</a></span></span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-70138381139925677032020-06-02T18:23:00.000+08:002020-06-02T18:23:02.997+08:00番薯甜甜圈 【Kuih Keria】<div class="separator" style="clear: both; text-align: center;">
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番薯甜甜圈 (Kuih Keria), 又是老北亂買惹的禍;老廚娘爛泥扶不上墻,幾條番薯曠月持久擺著,幾乎“玉石倶焚“了;經過一番搶救,把剩余的蒸熟壓成泥,東加西拼的湊成了圓又圓披著糖衣的愛情騙子,那甜言蜜語讓你欲罷不能!</div>
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番薯甜甜圈【Kuih Keria】</div>
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材料:</div>
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340克橙番薯, 蒸熟压成泥</div>
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85克自发面粉</div>
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30克粘米粉</div>
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适量盐</div>
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[糖浆外层]</div>
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50克细糖</div>
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1湯匙清水</div>
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做法:</div>
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1. 把番薯蒸熟压烂, 加入粉类和盐巴,揉成均匀的面团。</div>
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2. 取适量面团, 搓成圆形, 并以杆面往中间穿洞</div>
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3. 把甜甜圈放入热油中, 以小火炸至表面金黄色, 撈起。</div>
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4. 取一, 放入细糖和1汤匙清水, 搅拌至浓缩,熄火并加入炸好的甜甜圈搅拌至甜甜圈沾满糖浆, 撈起即可享用。</div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-12627856600131260302020-05-17T14:49:00.002+08:002020-05-17T15:12:28.302+08:00馬來糕 [Ma Lai Gao] <div class="separator" style="clear: both; text-align: center;">
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這天與好友分享了廚娘家的黑糖糕,於是話題便周轉於黑糖糕和馬來糕之間;<br />
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之後,出外購物時,經過熟悉的烘焙坊,問了該店的老板“二黑糕“的區别;結論是黑糖糕無添加酵母,蛋糕的組織屬於結實;而馬來糕則因加入了酵母,過程中面糊待發着才放入蒸籠,因而蛋糕是較為松軟可囗!<br />
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相隔數日,這美味的黑糖馬來糕再現;之前,是以大理的土法紅糖;第二次則以泰國天然紅糖,話說這紅糖,那日用它炒了椰絲,黑麻麻的真的夠黑呢!<br />
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從小最愛的馬來糕,做法簡單即好吃!😋😋<br />
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黑糖糕/馬來糕<br />
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材料A:<br />
150克黑糖,(喜甜者可添加至170克)<br />
65克清水<br />
# 把黒糖和冷水以小火煮至沸滚至黑糖溶解,待冷備用。<br />
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材料B:<br />
135普通面粉<br />
30克粘米粉<br />
40克糯米粉<br />
7克泡打粉<br />
3克蘇打粉<br />
100克鲜奶<br />
3粒雞蛋<br />
40克玉米油<br />
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表面裝飾:烤香黑白芝麻<br />
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做法<br />
1. 8吋模鋪上一層防沾油紙。<br />
2. 把所有粉類混合,過篩2次。<br />
3 將黑糖蜜和鮮奶倒入做法2的面粉中,以打蛋器攪拌均勻至無顆粒面糊。<br />
4. 加入雞蛋和玉米油,攪拌均勻。<br />
5. 把攪拌均勻的面糊蓋上保鮮膜,放於溫室松弛30分鐘。<br />
6. 提前5分鐘將蒸鍋加水熱滾, 然後把松弛好發面糊攪拌均勻倒入備好的模裡,以中火蒸30分鐘。<br />
7. 熄火,把鍋蓋掀開小縫,約5分鐘才取出蒸模。<br />
8. 立即撒上烤香芝麻,連模放在鐵架上待冷卻後切片享用。<br />
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第一次做的馬來糕</div>
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第三次了(17/5),在娘家蒸的馬來糕,材料不足,記錄下成份;</div>
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1tsp酵母粉取代泡打粉,</div>
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110克黑糖(老人家的甜度,好吃)🥰</div>
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2tbsp 奶粉+100克熱水(攪拌至奶粉溶解)</div>
4粒kampung egg (4粒重量175克蛋液)<br />
70克糯米粉,缺了沾米粉<br />
135克普通面粉<br />
43玉米油<br />
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com2tag:blogger.com,1999:blog-2915434792482346607.post-59018517655166740482020-05-05T07:52:00.000+08:002020-07-18T22:31:42.578+08:00白糖糕 [Bai Tang Gao] <div class="separator" style="clear: both; text-align: center;">
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白糖糕,非常古老的小吃,在家鄉該是隨手可得;然,在繁忙的城市裡,它卻驚世奇珍;<br />
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懷舊不是一種潮流,是一種情感,是埋藏在你我的心中;這白糖糕的味道,讓人勾起了兒時深情回憶;曾經有人說,記憶不會老去,它只會暫時的遺忘, 它猶如一段情,深埋在心底;<br />
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這白糖糕無可挑剔了,它像雪花般的誘人,“走過路過“時都隨手拿一塊,太美味了!<br />
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白糖糕</div>
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(A)粘米粉 300g+清水 280g</div>
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(B)白糖 165g+清水 340g+班兰叶 2片</div>
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(C)酵母粉 1小匙 + 1汤匙水调均匀</div>
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(D)食油 半小匙</div>
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做法:</div>
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1)将(A)拌均成糊无颗粒</div>
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2)(B)材料煮至糖溶</div>
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3)拿出班兰叶,冲入(1)粉糊中,快速拌匀</div>
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4)待稍冷后,加入(C)酵母液拌均匀 (粉糊熱時不能加,酵母會死翹翹)🤣</div>
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5)盖上保鲜膜静置2小时至粉糊表面有很多小气泡</div>
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6)准备一个10寸蒸盘,抹油,水滚后把蒸盘蒸热。</div>
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7)发酵好后的粉糊加入半小匙食油拌均,倒入已热了的蒸盘。大火蒸30分钟至熟,待冷才切成</div>
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註明:若要甜蜜蜜的白糖糕,亦可稍微加糖份至180-200克(食譜取自臉書網友</div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-16228729845639729912019-11-16T23:53:00.001+08:002019-11-16T23:53:29.848+08:00英式柠檬蛋糕 【English Lemon Gateau】<div class="separator" style="clear: both; text-align: center;">
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若我說,烘焙能讓人忘憂,亦可使人走入忘我的境界,不過份吧?<br />
這一路踩着無數的失敗和挫折,從不會中摸索至一知半解,再從“半桶水“中繼續前進;每一次的制作,有失望也有欣喜,卻從不退卻;不曾承師,只能步步學習,學習也是一種快樂!<br />
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英式檸檬蛋糕(English Lemon Gateau)~我蠻喜歡這口味的蛋糕,帶著檸檬的香氣,酸甜之味盡在其中!<br />
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做给老同学的生日蛋糕, 食谱参考<a href="https://mayck-law.blogspot.com/2016/04/english-lemon-gateau-8-inches.html">这里</a></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com4tag:blogger.com,1999:blog-2915434792482346607.post-77162761668494385112019-08-02T16:32:00.000+08:002019-08-02T16:32:29.122+08:00香兰椰糖糯米球【Pandan Ondeh-Ondeh】<br />
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<span style="color: #515151;">貪婪乃人之本性,</span><br />
<span style="color: #515151;">因為心裏有渴望,</span><br />
<span style="color: #515151;">渴想著放入嘴裏的糯米球,</span><br />
<span style="color: #515151;">那一口咬下爆槳的感覺。</span><br />
<span style="color: #515151;">此刻,貪婪之念油然而生,</span><br />
<span style="color: #515151;">得寸進尺的裹</span><span style="color: #515151;">入過量的椰糖餡,</span><br />
<span style="color: #515151;">嬌小玲瓏的糯米球,</span><br />
<span style="color: #515151;">尚未放入沸水中,而椰糖經已溶解外滲。</span><br />
<span style="color: #515151;">這都緣自一個“貪“,字,</span><br />
<span style="color: #515151;">貪那一時的爆槳之快感,</span><br />
<span style="color: #515151;">貪那一囗椰糖多多之味,</span><br />
<span style="color: #515151;">這個坎叫貪婪之感吧!😂</span><br />
<span style="color: #515151;">老娘我懸崖勒馬,</span><br />
<span style="color: #515151;">乖乖的裹入適量的椰糖,</span><br />
<span style="color: #515151;">可愛的糯米球,</span><br />
<span style="color: #515151;">終於漂亮的“誕生“了!🥰😂</span><br />
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<span style="font-family: "segoe script" , sans-serif;"><span style="font-size: 19px; line-height: 19px;"><b>香兰椰糖糯米球(Pandan Ondeh-Ondeh)</b></span></span></div>
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<b><span lang="ZH-CN" style="font-family: "simsun"; font-size: 12pt; line-height: 16px;"><br /></span></b></div>
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<b><span lang="ZH-CN" style="font-family: "simsun"; font-size: 12pt; line-height: 16px;">材料 </span></b><b><span style="font-family: "simsun"; font-size: 12pt; line-height: 16px;">:<o:p></o:p></span></b></div>
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<span style="color: #474747; font-family: "simsun"; font-size: 12pt;">240</span><span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">克糯米粉</span><br />
<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">150毫升热水</span><br />
<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">2大匙浓缩班兰汁,</span><br />
<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">1大匙细糖</span><br />
<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">1大匙油</span></div>
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<span lang="ZH-CN" style="font-family: "simsun"; font-size: 12pt; line-height: 16px;"><b>材料</b></span><span style="font-family: "simsun"; font-size: 12pt; line-height: 16px;"><b>:</b><o:p></o:p></span></div>
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<span style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;"><span lang="ZH-CN">120克白椰丝</span>+ 1/2tsp <span lang="ZH-CN">盐 (</span></span><span lang="ZH-CN" style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">蒸热待用。)</span></div>
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<span lang="ZH-CN" style="font-family: "simsun"; font-size: 12pt; line-height: 16px;"><b>馅料:</b></span><span style="font-family: "simsun"; font-size: 12pt; line-height: 16px;"><b>-</b></span></div>
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<span style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">120克</span><span lang="ZH-CN" style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">椰糖</span><span style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">(</span><span lang="ZH-CN" style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">磨碎</span><span style="color: #464646; font-family: "simsun"; font-size: 12pt; line-height: 16px;">)+ 2大匙细糖</span></div>
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<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt; line-height: 16px;"><span style="font-size: 12pt;"><b>做法:</b></span></span></div>
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<span style="color: #474747; font-family: "simsun"; font-size: 12pt;">1</span><span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">)将热水倒入糯米粉中搅匀, 加入班兰汁, 细糖和油, 搓至软成面团。</span></div>
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<span style="color: #474747; font-family: "simsun"; font-size: 12pt;">2</span><span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">)</span><span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt; line-height: 13.75pt;">将面团分成小圆球(大约11克),包</span><span style="color: #474747; font-family: "simsun"; font-size: 12pt; line-height: 13.75pt;">入适量的椰糖</span><span lang="ZH-CN" style="font-family: "simsun"; font-size: 12pt; line-height: 13.75pt;">馅料。</span></div>
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<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">3)放入已沸滚的水里煮熟至浮起,捞上,放入备好的冰水盆里。捞起。 </span><br />
<span lang="ZH-CN" style="color: #474747; font-family: "simsun"; font-size: 12pt;">4)并沾上椰丝, 便可享用。</span></div>
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mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-76671430752040568302019-06-30T22:36:00.003+08:002019-06-30T22:36:52.343+08:00日式轻乳酪蛋糕 [Japanese Light Cheese Cake]<div class="separator" style="clear: both; text-align: center;">
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留不住的時間,回過神來,轉眼又見七月了;留不住的從前,暮然回首,原來我們很久沒見了;</div>
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很久了 ,真的很久了,久得我幾乎忘了有過你;</div>
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很久了,真的很久了,久得我忘了曾經擁有你;</div>
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昨日的熱 ,昨日的瘋狂,昨日的風雨無阻;</div>
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今日的冷,今日的懈怠,今日的雷打不動;</div>
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忽然之間,翻查了你的記事簿,原來這一別又是五年;都怪這歲月匆匆,憶往昔的失敗與成功,感覺如同昨日;今日,恍惚中思念你,佐料齊全了,無風無浪的尋回你;</div>
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哎呀喂,原來你還記得我!</div>
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~瘋言瘋語話說與輕乳酪蛋糕的故事,隨手抓了一些藍莓乾拌入,沒以面粉裹上,結果都石沉大海了!</div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>日式软乳酪蛋糕 </i></span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>材料A</b><b style="font-size: x-large; font-style: italic;">:</b></span><b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-style: italic;"> </b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">80克鲜奶, 150克奶油乳酪</span><span style="font-family: "georgia" , "times new roman" , serif;">, </span><span style="font-family: "georgia" , "times new roman" , serif;">30克牛油</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>材料B</b>:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3个蛋黄, 30克</span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">筋麵粉, 20克粟米粉</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;"><b>材料C</b>:</span></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;">3个蛋白, 70克细糖 (我放50克), 1 茶匙柠檬汁, 1/8茶匙</span></span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">塔塔粉</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;"><b>做法</b>:</span></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;">1. 将材料A隔水加热, 以打蛋器搅拌至光滑无粒状或融化, 待冷备用。</span></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;">2. 将蛋黄加入冷却的做法(1)的乳酪糊里拌匀。</span></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;">3. </span></span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">篩入面粉及玉米粉, 搅拌均匀, 备用。</span></div>
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<span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">4. 将蛋白和</span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">塔塔粉一起打至</span><wbr style="color: #444444; font-family: georgia, "times new roman", serif; line-height: 19.2px;"></wbr><span class="word_break" style="border: 0px; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px; list-style-type: none; margin: 0px; outline: 0px; padding: 0px;"></span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">起泡,分次加入细糖打至濕性發泡。(蛋糊打至不会流动, 在打1-2分钟即可)</span></div>
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<span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">5. 将蛋白糊分三次加入蛋黄糊里拌匀。</span></div>
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<span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">6. 倒入</span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">已墊紙的八寸圆模內, 随意拌入一些蓝莓果干, </span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">放入已預熱烤箱里,以150度,隔水烘烤(模子外铺上锡纸)60分鐘。</span><span style="background-color: white; color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px;">(溫度及時間僅供參考)</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-9011537006404424062019-06-03T00:06:00.000+08:002019-06-03T00:06:46.880+08:00巧克力慕斯蛋糕【Chocolate Mousse Cake】<div class="separator" style="clear: both; text-align: center;">
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話說姑娘十八一朵花,吾家丫頭長成花兒了嗎?<br />
歲月輾轉,在人生的旅途中,與她挽手共度了十八個年頭;在未來的歲月裡,祝她一帆風順,陽光和歡笑長伴她左右!<br />
31/5/2019 ,依然是丫頭的最愛~巧克力慕斯蛋糕!<br />
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丫頭說要加oreo 餅乾,可是她娘忘了,所以只撒了—層餅碎;教了丫頭畫法,之後那蛋糕就交給丫頭,全憑她作主了!<br />
第一次,母與女合作成功!😀<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>巧克力慕斯</b><b><span lang="ZH-CN">蛋糕</span></b></span><br />
<b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b><b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">【榛果巧克力蛋糕体】</span></b><br />
<b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">[材料A]</span></b><br />
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<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">5粒蛋黄</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">38<span lang="ZH-CN">克白砂糖</span></span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">80克粟油</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">100克鲜奶</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100<span lang="ZH-CN">克低粉(过筛)</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">30克榛果粉</span></span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">50克巧克力粉(过筛)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 <span lang="ZH-CN">茶匙苏打粉(过筛)</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-CN">5粒</span> <span lang="ZH-CN">蛋白</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">80<span lang="ZH-CN">克白砂糖 (喜爱甜的朋友们, 亦可添加糖的份量至100克)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>[</b><b><span lang="ZH-CN">做法</span></b><b>]</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1) <span lang="ZH-CN">将幼糖加入蛋黄里</span>, <span lang="ZH-CN">以打蛋器搅拌成蛋黄糊</span>, <span lang="ZH-CN">再加入粟油</span>, <span lang="ZH-CN">鲜奶和榛果以及过筛的粉类</span>, 并以<span lang="ZH-CN">打蛋器以不规则的方向拌均</span>, <span lang="ZH-CN">备用。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2) <span lang="ZH-CN">以搅拌机将蛋白搅打至粗泡状</span>, <span lang="ZH-CN">分次加入幼糖,以快速搅打至呈硬的发泡状。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) <span lang="ZH-CN">取</span>1/3<span lang="ZH-CN">的蛋白霜</span>,<span lang="ZH-CN">,加入做法</span>2<span lang="ZH-CN">里,</span> <span lang="ZH-CN">以橡皮刮刀稍微拌合</span>, <span lang="ZH-CN">再加入剩余的蛋白霜,</span> <span lang="ZH-CN">再以橡皮刮刀从底部刮起拌匀。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) <span lang="ZH-CN">倒入</span>8<span lang="ZH-CN">寸活动圆模</span>(<span lang="ZH-CN">无需抹油铺纸</span>), <span lang="ZH-CN">送入预热烤箱以</span>150<span lang="ZH-CN">度烘烤约4</span>0<span lang="ZH-CN">分钟,145度25分钟</span>.<span lang="ZH-CN">。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5) <span lang="ZH-CN">蛋糕出炉即倒扣</span>, <span lang="ZH-CN">待冷后脱模,</span> <span lang="ZH-CN">切成片四。</span></span><br />
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;"><b>【材料B, 慕斯夹心】</b></span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">360克黑巧克力 (隔水煮溶)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; text-align: justify;">2粒蛋黄</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">170克动物性鲜奶油(UHT)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">60克鲜奶</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">9克吉利丁片或吉利丁粉</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">285克动物性鲜奶油 (打发)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">【做法】</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">1. 将吉利丁片以冰水浸软, 然后捞起把水挤干</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2. UHT鲜奶油+鲜奶+蛋黄隔水煮热成奶油液体。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">3. 将巧克力隔水煮至溶化, 倒入步骤(2)的奶油液体里, 搅拌均匀成巧克力糊。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">4. 离火后, 加入步骤(1)的吉利丁, 搅拌至融化顺滑。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">5. </span><span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; text-align: justify;"> 将动物性鲜奶油打发, 拌入巧克力面糊里, 即成巧克力慕斯酱。 (将慕斯分成4份)</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">【材料C】</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">** 适量奥利奥饼碎 (随意)</span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">** 适量咖啡酒,1包即溶咖啡粉+1小匙热水=拌匀</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">** 150</span><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">克打发植物性鲜奶油 </span><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">【 综合做法】</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">1. 放入一片巧克力蛋糕片在慕斯模里, 扣紧。 </span><span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; text-align: justify;">涂上适量咖啡酒在蛋糕片上,</span><span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; text-align: justify;">倒入一份巧克力慕斯。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2. 放入第二片巧克力蛋糕, 稍微把蛋糕压一下, 再倒入第二份巧克力慕斯, 重复以上的步骤至蛋糕体贴完为止。(我在第三层的蛋糕片上,撒下了奥利奥饼碎)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">3. 将蛋糕放入冰箱冷藏至少6小时或隔夜。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">4. 取出, 将蛋糕脱模, 并在蛋糕周围涂抹一层打发鲜奶油(打发), 抹平后,放入冰箱冷藏30分钟至定型。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">5. 摆上喜爱的装饰或如图中的装饰随意涂画。</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-61257889856051565632019-05-31T23:24:00.000+08:002019-05-31T23:25:28.699+08:00奥利奥榛果巧克力蛋糕 【Oreo Hazelnut Chocolate Cake】<div class="separator" style="clear: both; text-align: center;">
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某月某日,陽光温柔的早晨,與你相約相伴;等待著烤箱的蛋糕時,我們盡情的吃,盡情的笑,一切就是那麼的自然。 </div>
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聚會人散曲未盡,於是揮手之時,拴下了下—次的相聚。</div>
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* 謝謝韻味十足的魔豆😘</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>奥利奥榛果巧克力</b><b><span lang="ZH-CN">蛋糕</span></b></span><br />
<b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">【榛果巧克力蛋糕】</span></b><br />
<b><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
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<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">5粒蛋黄</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">38<span lang="ZH-CN">克白砂糖</span></span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">75克粟油</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">100克鲜奶</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100<span lang="ZH-CN">克低粉(过筛)</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">30克榛果粉</span></span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">50克巧克力粉(过筛)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 <span lang="ZH-CN">茶匙苏打粉(过筛)</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-CN">5粒</span> <span lang="ZH-CN">蛋白</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">80<span lang="ZH-CN">克白砂糖 (喜爱甜的朋友们, 亦可添加糖的份量至100克)</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>[</b><b><span lang="ZH-CN">做法</span></b><b>]</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1) <span lang="ZH-CN">将幼糖加入蛋黄里</span>, <span lang="ZH-CN">以打蛋器搅拌成蛋黄糊</span>, <span lang="ZH-CN">再加入粟油</span>, <span lang="ZH-CN">鲜奶和榛果以及过筛的粉类</span>, 并以<span lang="ZH-CN">打蛋器以不规则的方向拌均</span>, <span lang="ZH-CN">备用。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2) <span lang="ZH-CN">以搅拌机将蛋白搅打至粗泡状</span>, <span lang="ZH-CN">分次加入幼糖,以快速搅打至呈硬的发泡状。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) <span lang="ZH-CN">取</span>1/3<span lang="ZH-CN">的蛋白霜</span>,<span lang="ZH-CN">,加入做法</span>2<span lang="ZH-CN">里,</span> <span lang="ZH-CN">以橡皮刮刀稍微拌合</span>, <span lang="ZH-CN">再加入剩余的蛋白霜,</span> <span lang="ZH-CN">再以橡皮刮刀从底部刮起拌匀。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4) <span lang="ZH-CN">倒入</span>8<span lang="ZH-CN">寸活动圆模</span>(<span lang="ZH-CN">无需抹油铺纸</span>), <span lang="ZH-CN">送入预热烤箱以</span>150<span lang="ZH-CN">度烘烤约4</span>0<span lang="ZH-CN">分钟,145度25分钟</span>.<span lang="ZH-CN">。</span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5) <span lang="ZH-CN">蛋糕出炉即倒扣</span>, <span lang="ZH-CN">待冷后脱模,</span> <span lang="ZH-CN">切成三片备用。</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">** 适量奥利奥饼碎</span><br />
<span lang="ZH-CN" style="font-family: "georgia" , "times new roman" , serif;">** 适量咖啡酒,1包即溶咖啡粉+1小匙热水=拌匀</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">**250<span lang="ZH-CN">克打发植物性鲜奶油 </span></span></div>
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<span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">【 综合做法】</span></div>
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<span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">1. 放入一片榛果巧克力蛋糕片,涂上适量咖啡酒在蛋糕片上, 铺上一层打发鲜奶油, 抹平并撒撒上适量奥利奥饼碎。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2. 放入第二片榛果巧克力蛋糕, 稍微把蛋糕压一下, 重复以上的步骤至蛋糕体贴完为止。</span></div>
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<span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">3. 将剩余的打发鲜奶油涂在蛋糕的表面,抹平。</span></div>
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<span style="background-color: white; color: #252525; font-family: "georgia" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">4. 随意摆上喜爱的装饰或画上花儿。</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-45947241590005529762019-04-18T13:52:00.000+08:002019-04-18T19:38:58.847+08:00蝶豆花红龟糕 【Butterfly Pea Flower AKK】<div class="separator" style="clear: both; text-align: center;">
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那日,馬不停蹄的“叩叩叩“,完成了大約八十粒漂亮的紅龜糕;貪婪的望著眼前的龜糕,那“美色“讓我心情蕩漾了[微笑];</div>
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取了尚未開張的龜模,再把糯米球塞入龜模裡,拭目以待的把它變成一個個惹人喜愛的小糕點;脫胎換骨的紅龜糕,對它即愛又恨;恨自己不能無所忌憚的將它放入嘴裏,然而再回望著它的“美色“,就算不吃也足矣吧![呲牙]</div>
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有人說,紅色的龜糕叫紅龜糕,那麽藍色的龜糕,是否叫藍龜糕呢?也對吧!🤣</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">【蝶豆花龟糕】</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;">馅料</b><span style="background-color: white;">:</span></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">600克豆瓣, 300克细砂糖, 4大匙葱油</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 18.48px;"></span><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><b>做法</b>:</span></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1. 绿豆瓣洗净, 浸水4个小时以上或隔夜。蒸熟, 加入适量水份以食物搅拌机搅烂。 </span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">2. 热4大匙葱油, 加入搅烂的绿豆和细糖炒至融化, 加入适量油炸香葱(如太干, 亦可加入少许清水)。 </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">【糕皮】</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10克糖粉</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">60克热水</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">115克蝶豆花水(30朵蝶豆花干+140克热水浸泡15分钟, 取水)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">200克糯米粉</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2大匙粟油</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">【做法:】</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. 将所有糕皮材料混合拌匀,加入粟油, 再慢慢的加入热水搓成团。 </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2)将面团平分成20克,包入馅料(20克), 搓圆。(不一样的龟模,不同重量的馅和皮) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3)放入已抹粉的龟模里,轻轻压平,扣出,放在备好涂油的香蕉叶上。 </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4)以中火蒸约2分钟,掀盖片刻,盖上再蒸约3分钟。</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">食谱 <a href="https://mayck-law.blogspot.com/2018/05/beetroot-angku-kuih-with-peanut-filling.html">甜菜根龟糕</a> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">食谱 <a href="https://mayck-law.blogspot.com/2015/01/sweet-potato-orku-kuih.html">橙薯龟糕</a> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">食谱里的绿豆馅足以包裹所有的糕皮, 剩余了7个,所以在橙薯龟糕皮食谱的分量做了1.5份。</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-71031008843355467272019-04-01T12:44:00.001+08:002019-04-01T12:44:38.056+08:00榛果巧克力慕斯蛋糕【Chocolate Hazelnut Mousse Cake】<div class="separator" style="clear: both; text-align: center;">
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時間在走,走得絶情,走得無情;<br />
盡管我企圖挽留,它依然揮手而去;<br />
盡管我意圖挽回,它仍然絶情而去;<br />
三月掦鞭而去,蕩起了—片風沙;<br />
時間的脚步,不曾為誰而停留,更不曾為誰而回頭!<br />
一切猶如是夢,一切猶如是水;<br />
那窗裡窗外的故事,是否也跟隨着時間揮手而去?<br />
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好久好久的🎂,時間都跑哪兒去了?<br />
榛果巧克力慕斯蛋糕,Chocolate Hazelnut Mousse Cake<br />
#写了也篇了很久的食谱, 却冷落在仓库里!#<br />
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<span style="background-color: white; color: #505050; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14px;">【榛果巧克力慕斯蛋糕】</span></div>
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<span style="background-color: white; color: #505050; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14px;"><br /></span></div>
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<span style="background-color: white; color: #505050; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14px;">蛋糕体食谱参考</span><a href="https://mayck-law.blogspot.com/2018/10/chocolate-indulgence-cake.html">这里</a>,<span style="background-color: white; color: #505050; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14px;">以70克榛果粉取代巧克力粉</span></div>
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<span style="background-color: white; color: #505050; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14px;">【巧克力慕斯材料】</span></div>
<div style="background-color: white; color: #505050; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: 14.3px; text-align: left;">
<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">150克黑巧克力块(切碎)</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">2粒蛋黄</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">9克吉利丁粉</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">75克动物性鲜奶油</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">350克动物性鲜奶油</span></div>
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<span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;"><b>【材料~巧克力淋面】</b> </span></div>
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<span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;">100克动物性鲜奶油 (UHT)</span></div>
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<span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;">2茶匙牛油</span></div>
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<span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;"># 动物性鲜奶油(UHT), 黑巧克力, 牛油一起隔水煮至溶化顺滑。 稍微冷却后, 淋在蛋糕上, 让巧克力酱自然流下。 </span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">【做法】</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">1. 将巧克力隔水煮至溶化, 备用。</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">2. 取1小锅, 加入75克鲜奶油以小火煮至小滚, 离火。 加入吉利丁粉, 搅拌至吉利丁完全溶化。 (我将小锅子放置在一个装有热水的大锅里5分钟至吉利丁完全溶化) </span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">3. 加入步骤(1)的溶化巧克力, 搅拌至混合均匀。 然后加入蛋黄拌匀(此刻的巧克力慕斯混合物仍然是带温热的)</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">4. 将350克的鲜奶油打发, 加入冷却的慕斯混合物里, 搅拌均匀。</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">【综合做法】</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;">1. 放入一片榛果蛋糕片在慕斯模里, 扣紧。 倒入一份巧克力慕斯。 </span></div>
<div class="separator" style="background-color: white; clear: both; color: #515151; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; text-align: left;">
<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;">2. 放入第二片榛果蛋糕片, 稍微把蛋糕压一下, 再倒入巧克力慕斯酱, 最后将最后第三片的蛋糕片贴上。 将蛋糕放入冰箱冷藏至少3小时。</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: 22.4px; text-align: justify;">3. 涂上打发鲜奶油, 淋上巧克力甘那许, 摆上自个喜爱的装饰即可。</span></div>
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<a href="https://1.bp.blogspot.com/-ADcr8DEyoJE/W9hdSW4IKzI/AAAAAAAAiNI/oaylhaXgJGUxMTYEImVLmTvB3m0ojGaqwCLcBGAs/s1600/IMG_8224_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://1.bp.blogspot.com/-ADcr8DEyoJE/W9hdSW4IKzI/AAAAAAAAiNI/oaylhaXgJGUxMTYEImVLmTvB3m0ojGaqwCLcBGAs/s640/IMG_8224_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-85846663231828194662019-02-27T23:11:00.001+08:002019-02-27T23:11:48.643+08:00年饼~2019 (Chinese New Year Cookies 2019)<div class="separator" style="clear: both; text-align: center;">
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年輪,如廚房裏熱情的烤箱,把年的味道越烤越濃;<br />
年味,它如影隨形彌漫了你我的臉蛋;<br />
年味,它陰魂不散澎湃了你我的心境;<br />
隨地拾起一片枯葉,盡是年味;<br />
隨即拽了一株野草,也是年味;<br />
然,年味漸行漸遠了;<br />
行了歲月的滄桑,遠了家的港灣;<br />
匆匆的年味,匆促的腳步;<br />
打翻了鄉愁,牽出了情愫!<br />
懶怠的我,不忘記錄下年的味道,年的灑脫!<br />
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<a href="https://2.bp.blogspot.com/-me4r9kVDrr4/XHagklbHoWI/AAAAAAAAiRo/RPFQrQnkV8sErpOR4bSthktJSUX61h9SACLcBGAs/s1600/IMG_0507_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://2.bp.blogspot.com/-me4r9kVDrr4/XHagklbHoWI/AAAAAAAAiRo/RPFQrQnkV8sErpOR4bSthktJSUX61h9SACLcBGAs/s640/IMG_0507_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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紫菜酥食谱 <a href="https://mayck-law.blogspot.com/2013/02/seaweed-biscuit.html">这</a>里(Recipe here)</div>
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威尼斯曲奇食谱, <a href="https://mayck-law.blogspot.com/2018/03/venice-cookies.html">这里 (Recipe here)</a></div>
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双色威尼斯曲奇食谱 , 加入适量巧克力粉 拌匀即可</div>
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<a href="https://2.bp.blogspot.com/-iW8YQMgkyiI/XHagkQ4ul2I/AAAAAAAAiRk/qFe03-gJoBsjhG_jgaGKI0UWOjw57UoBgCLcBGAs/s1600/IMG_0494_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://2.bp.blogspot.com/-iW8YQMgkyiI/XHagkQ4ul2I/AAAAAAAAiRk/qFe03-gJoBsjhG_jgaGKI0UWOjw57UoBgCLcBGAs/s640/IMG_0494_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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<b>【凤梨卷</b><span lang="ZH-CN" style="font-family: , sans-serif;"><b style="font-size: 12pt;">】</b></span><span style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<b>(</b><span lang="ZH-CN" style="font-family: , sans-serif;">食谱: 厨苑食谱)</span></div>
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<b>[皮</b><b>料</b><b>]</b><span style="font-family: , sans-serif;"><o:p></o:p></span></div>
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<span lang="ZH-CN" style="font-family: , sans-serif;">130克无盐牛油</span><br />
<span lang="ZH-CN" style="font-family: , sans-serif;">60克糖粉</span><br />
<span lang="ZH-CN" style="font-family: , sans-serif;">1粒蛋黄</span><br />
<span lang="ZH-CN" style="font-family: , sans-serif;">30</span><span style="font-family: , sans-serif;">0</span><span lang="ZH-CN" style="font-family: , sans-serif;">克普通面粉</span><br />
<span lang="ZH-CN" style="font-family: , sans-serif;">1 汤匙薯粉</span><br />
1 茶匙发粉<br />
1 汤匙鲜奶<br />
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馅料每粒9克<br />
做法参考: <a href="https://mayck-law.blogspot.com/2016/02/roselle-pineapple-nastar-roll.html">这里</a><br />
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凤梨酥食谱, 参考<a href="http://mayck-law.blogspot.com/2014/01/taiwanese-pineapple-tarts.html">这里</a></div>
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杏仁酥食谱<a href="https://mayck-law.blogspot.com/2015/02/almond-cookies.html">这里</a></div>
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花生酥食谱,<a href="https://mayck-law.blogspot.com/2016/01/sesame-and-peanut-cookies.html">这里</a></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com6tag:blogger.com,1999:blog-2915434792482346607.post-83939217197028866272018-11-04T00:38:00.000+08:002018-11-04T00:38:28.403+08:00草莓杏仁蛋糕 【Strawberry Almond Cake】<div class="separator" style="clear: both; text-align: center;">
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續牡丹蛋糕後,再來晝一副不知名的花兒,幾乎不辨花形;但却有些像桃花,你説呢?😂</div>
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也許是晝瘾發作,更也許是毒性攻心了,就是想隨性的畫;畫的不中不西,花不像花,只能説是“寫意“, 隨意性的亂塗;</div>
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將水墨晝的興致轉移成蛋糕的装飾,也可寄一時的意興,亦可孤方自賞;最後,以這句話來形容:“只可自怡悦,遣興而已!“</div>
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小丫頭説:mama, 做🍓蛋糕吧!那—刻腦袋在轉,思緒在飄蕩着;心想,就畫幾顆🍓吧!結果,櫥櫃裡缺了🍓红的色素,唯有放棄随心而畫了!</div>
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结果, 🍓成了桃花了!呵呵</div>
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<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><b style="font-size: 12pt;">【草莓杏仁蛋糕</b></span><span lang="ZH-CN" style="font-family: , sans-serif; font-size: 12pt;">】</span><br />
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<b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">[杏仁</span></b><b><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">蛋糕体材料</span></b><b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">]</span></b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">5粒蛋黄</span><br />
<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">38</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">克白砂糖</span><br />
<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">63克粟油</span><br />
<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">90</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">克鲜奶</span><br />
<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">130</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">克低粉</span><br />
<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">60克杏仁粉</span><br />
<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">1/2 </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">茶匙苏打粉</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">5粒</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"> </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">蛋白</span><br />
<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">80</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">克白砂糖 (喜爱甜的朋友们, 亦可添加糖的份量至100克)</span><br />
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<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">** 两盒新鲜草莓, 切小块 (夹心)</span><br />
<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">** 适量Bacardi 酒</span><br />
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">**200</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">克打发植物性鲜奶油 (我将剩余的一些鲜奶油,作为涂画花儿的装饰)</span></div>
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<b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">[</span></b><b><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">做法</span></b><b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">]</span></b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">1) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">将幼糖加入蛋黄里</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">以打蛋器搅拌成蛋黄糊</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">再加入粟油</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">鲜奶,杏仁粉和过筛的面粉</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">用打蛋器以不规则的方向拌均</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">备用。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">2) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">以搅拌机将蛋白搅打至粗泡状</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">分次加入幼糖,以快速搅打至呈硬的发泡状。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">3) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">取</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">1/3</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">的蛋白霜</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">,</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">,加入做法</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">2</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">里,</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"> </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">以橡皮刮刀稍微拌合</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">再加入剩余的蛋白霜,</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"> </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">再以橡皮刮刀从底部刮起拌匀。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">4) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">倒入</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">8</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">寸活动圆模</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">(</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">无需抹油铺纸</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">), </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">送入预热烤箱以</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">150</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">度烘烤约4</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">0</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">分钟,145度15分钟</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">.</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">5) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">蛋糕出炉即倒扣</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">, </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">待冷后脱模,</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"> </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">切成四片备用。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">蛋糕组合:</span></b><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">1</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">)把一片蛋糕体放在底部,抹上适量的Bacardi 酒在蛋糕片上,再铺上一层打发植物鲜奶油, 摆上切片草莓。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">2</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">)再盖上第二片蛋糕体,再抹上适量Bacardi 酒在蛋糕片上,再铺上一层打发植物鲜奶油, 以及摆入切片草莓。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">2</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">)重复第三片及第四片蛋糕体叠完为止。</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">3</span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">)将剩余的打发鲜奶油涂在蛋糕的表面,</span><span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"> </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">抹平。</span></div>
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<span style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">4) </span><span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;">随意摆上喜欢的装饰或随意的画上花儿。</span><br />
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com3tag:blogger.com,1999:blog-2915434792482346607.post-41326348886942672522018-10-30T21:15:00.000+08:002018-10-30T21:17:25.149+08:00濃郁巧克力蛋糕 【Chocolate indulgence Cake】<div class="separator" style="clear: both; text-align: center;">
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有人說,喜歡東扯西寫的人,性格十分浪漫;伏案苦思苦寫,記載下生活的點滴,以及一些心情的故事;寫的鍾情,雖寫得凌亂,却也專情的把一顆心都附托了,何樂而不為呢?<br />
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寫寫塗塗,做做菜,烘個蛋糕或面包,自得其樂也;再畫張牡丹花,舉起相機“咔嚓“幾張没有ISO的美圖,悠閑自在也!<br />
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愛烘焙,是興趣;愛水墨畫,仍巧合與機緣;將牡丹畫在蛋糕上,仍與阿牙阿妹的緣份之合;而手中的魔術棒,除了為他人作嫁衣裳,也為自己而作;<br />
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<span lang="ZH-CN" style="font-family: "微软雅黑" , "sans-serif"; font-size: 12pt;"><b style="font-size: 12pt;">【浓郁巧克力蛋糕</b></span><span lang="ZH-CN" style="font-family: , sans-serif; font-size: 12pt;">】</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>[浓郁巧克力</b><b><span lang="ZH-CN">蛋糕体</span></b><b>]</b><o:p></o:p></span></div>
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<span lang="ZH-CN" style="font-family: "times" , "times new roman" , serif;">5粒蛋黄</span><br />
<span style="font-family: "times" , "times new roman" , serif;">38<span lang="ZH-CN">克白砂糖</span></span><br />
<span lang="ZH-CN" style="font-family: "times" , "times new roman" , serif;">63克粟油</span><br />
<span style="font-family: "times" , "times new roman" , serif;">90<span lang="ZH-CN">克鲜奶</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;">130<span lang="ZH-CN">克低粉</span></span><br />
<span lang="ZH-CN" style="font-family: "times" , "times new roman" , serif;">50克巧克力粉</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/2 <span lang="ZH-CN">茶匙苏打粉</span><o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span lang="ZH-CN">5粒</span> <span lang="ZH-CN">蛋白</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;">80<span lang="ZH-CN">克白砂糖 (喜爱甜的朋友们, 亦可添加糖的份量至100克)</span></span><br />
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<span lang="ZH-CN" style="font-family: "times" , "times new roman" , serif;">** 适量Bacardi 酒</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">**120<span lang="ZH-CN">克打发植物性鲜奶油 (我将剩余的一些鲜奶油,作为涂画花儿的装饰)</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>[</b><b><span lang="ZH-CN">做法</span></b><b>]</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1) <span lang="ZH-CN">将幼糖加入蛋黄里</span>, <span lang="ZH-CN">以打蛋器搅拌成蛋黄糊</span>, <span lang="ZH-CN">再加入粟油</span>, <span lang="ZH-CN">鲜奶和过筛的面粉和巧克力粉</span>, <span lang="ZH-CN">用打蛋器以不规则的方向拌均</span>, <span lang="ZH-CN">备用。</span><o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2) <span lang="ZH-CN">以搅拌机将蛋白搅打至粗泡状</span>, <span lang="ZH-CN">分次加入幼糖,以快速搅打至呈硬的发泡状。</span><o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3) <span lang="ZH-CN">取</span>1/3<span lang="ZH-CN">的蛋白霜</span>,<span lang="ZH-CN">,加入做法</span>2<span lang="ZH-CN">里,</span> <span lang="ZH-CN">以橡皮刮刀稍微拌合</span>, <span lang="ZH-CN">再加入剩余的蛋白霜,</span> <span lang="ZH-CN">再以橡皮刮刀从底部刮起拌匀。</span><o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4) <span lang="ZH-CN">倒入</span>8<span lang="ZH-CN">寸活动圆模</span>(<span lang="ZH-CN">无需抹油铺纸</span>), <span lang="ZH-CN">送入预热烤箱以</span>150<span lang="ZH-CN">度烘烤约4</span>0<span lang="ZH-CN">分钟,145度15分钟</span>.<span lang="ZH-CN">。</span><o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">5) <span lang="ZH-CN">蛋糕出炉即倒扣</span>, <span lang="ZH-CN">待冷后脱模,</span> <span lang="ZH-CN">切成四片备用。</span></span><br />
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;"><b>【材料B, 慕斯夹心】</b></span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">300克白巧克力 (隔水煮溶)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">60克黑巧克力 (隔水煮溶)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2粒蛋黄</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">170克动物性鲜奶油(UHT)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">60克鲜奶</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">9克吉利丁片或吉利丁粉</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">285克动物性鲜奶油 (打发)</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">【做法】</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">1. 将吉利丁片以冰水浸软, 然后捞起把水挤干</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2. UHT鲜奶油+鲜奶+蛋黄隔水煮热成奶油液体。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">3. 将白巧克力隔水煮至溶化, 倒入步骤(2)的奶油液体里, 搅拌均匀成白巧克力糊。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">4. 离火后, 加入步骤(1)的吉利丁, 搅拌至融化顺滑。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">5. 将步骤(4)的巧克力面糊平分成2份, 一份加入溶化黑巧克力酱, 而另一份则保留原味。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">6. 将动物性鲜奶油打发, 分成2份, 分别拌入巧克力面糊里, 即成黑巧克力和白巧克力慕斯酱。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">【 综合做法】</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">1. 放入一片巧克力蛋糕片在慕斯模里, 扣紧。 倒入一半黑巧克力慕斯。 </span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">2. 放入第二片巧克力蛋糕, 稍微把蛋糕压一下, 再倒入第二层白巧克力慕斯, 重复以上的步骤至到把蛋糕完整的贴上。 将蛋糕放入冰箱冷藏至少6小时。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">3. 取出, 将蛋糕脱模, 并在蛋糕周围涂抹一层薄薄的鲜奶油(打发), 放入冰箱冷藏30分钟至定型。</span></div>
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<span style="background-color: white; color: #252525; font-family: "times" , "times new roman" , serif; line-height: 22.4px; text-align: justify;">4. 摆上喜爱的装饰或如图中的装饰随意涂画牡丹花。</span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com3tag:blogger.com,1999:blog-2915434792482346607.post-23141606712185015152018-09-15T00:08:00.003+08:002018-09-15T00:08:47.195+08:00原味棉花蛋糕 【Cotton Cake, Original flavour】<div class="separator" style="clear: both; text-align: center;">
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九月輕揚而邁,桃花依舊笑春風嗎?</div>
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非呀!感覺就是倦意多過愜意,懶意多過倦意;揮之不去的倦意,走到了時光泛黄的驛站。心境也會有深有淡,淡了那份熾熱情懷,深了那份無言的覊絆;也許是人生的如夢,歳月如歌;也許是人生的滄桑過於厚重,也許是時光的長廊過於深處;更也許是歲月匆匆,也許是人生苦短,讓人百般感慨;該如何才能讓這份倦意稍然遠去啊!</div>
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久違的烤箱,久違的蛋糕。倦意時所烤的棉花蛋糕,不错吧!感恩啊,未曾忘記曾經的它,尚未忘却曾經的那份熾熱!</div>
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用深情的眼眸回望曾經,不忘初心,方得始終!</div>
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感恩<a href="http://xingfuzhiwei.blogspot.com/2015/01/blog-post_79.html#more"> JJ Sharon</a> 的美味食谱!</div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">【原味棉花蛋糕】</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;"><br /></span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">【材料】</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">35克葵花油</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">50克底筋面粉/蛋糕粉</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">50克鲜奶</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">3粒蛋黄</span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;">1粒全蛋 </span></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px; text-align: justify;"><br /></span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">3粒蛋白</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">40克白糖</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">** 蛋的重量一粒63克(包括壳)</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">【做法】</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">1. 葵花油加热至出现纹路, 加入过筛的面粉, 离火快速搅拌均匀。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">2. 蛋黄里加入鲜奶翻拌均匀, 然后加入步骤(1)的烫面糊有底部往上翻拌均匀, 备用。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">3. </span></span><span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">将蛋白以电动搅拌机打发至呈粗泡沫状, 把白糖分3次加入, 继续打发至硬性发泡。</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">4. 把打好的蛋白霜分2次加入蛋黄糊里, 搅拌均匀后再加入剩余的蛋白霜, 由上翻拌均匀。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">5. 将蛋糕糊倒入6寸圆形活动模里, 抹平表面并轻敲几下模具,敲出小气泡。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="background-color: white; font-size: 14px;">6. 放入预热烤箱150度, 以水浴法烘烤60分钟至熟。</span></span><span style="background-color: white; color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; font-size: 14px;">(我把蛋糕模放置在铁架上, 然后再将铁架放在一个装有水的大盘里, 才放入烤箱里蒸烤)</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 20px;"></span></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com0tag:blogger.com,1999:blog-2915434792482346607.post-62221684244117143882018-09-03T23:20:00.001+08:002018-09-03T23:20:46.649+08:00墨西哥面包【Mexican Bun, Roti Boy】<div class="separator" style="clear: both; text-align: center;">
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情迷於咖啡香~ Mexican Coffee Bun (RotiBoy)<br />
萬事俱備只欠东風, 冰箱裡缺乏奶油, 唯有将内餡换成巧克力。 經過素打扮後,不一樣不一樣的麵包男孩!☕ <br />
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食谱参考于<a href="http://mayck-law.blogspot.com/2016/04/mexican-coffee-bun.html">这里</a>和<a href="http://mayck-law.blogspot.com/2012/10/rotiboy-mexican-coffee-buns.html">这里</a>!<br />
唯一变动的是另加了一茶匙的咖啡粉在蛋糕糊里, 以及把内馅换成巧克力!<br />
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com6tag:blogger.com,1999:blog-2915434792482346607.post-16250370908130086372018-08-26T23:47:00.002+08:002018-08-26T23:47:19.763+08:00粗糖牛油面包 【Raw Sugar Butter Bread】<div class="separator" style="clear: both; text-align: center;">
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什麽是粗糖牛油麵包?一種以麵粉,酵母,鷄蛋以及牛油所制作而成最為普遍不過的面包。然而,却也是一款深受衆人所愛的麵包,亦是一款遺失在你我記憶深處,曾經迷戀過,有過情史的麵點之一!</div>
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它,不能驚天地動鬼神,但却能深入人心;</div>
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那牛油與粗糖是絶配的焦點,宛如重叠了倆個影子, 互相依偎着;那一口咬下,讓人甜入心扉唇齒留香!</div>
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走過記憶裡的麵包,猶如一段記憶中遺留下的一紙繁華。那段記憶,曾經美麗了那繁華的承諾,又仿佛是披上盛裝遺留下的迷情;誰又該為誰思念,誰又該為誰而淚行?</div>
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指尖划過了流年,留不住那食物的齒香,亦挽不回那失去的曾經!</div>
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<b style="background-color: white; font-size: 20px;"><span style="color: white;">【</span></b></div>
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<b style="color: #252525; font-family: "helvetica neue", "microsoft jhenghei", helvetica, arial, geneva, sans-serif; text-align: justify;">【粗糖牛油面包】</b></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;"><br /></span><span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">【</span><b style="color: #252525; font-family: "helvetica neue", "microsoft jhenghei", helvetica, arial, geneva, sans-serif; text-align: justify;">面团材料】</b></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">250克高筋面粉</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">110克鲜奶</span><br />
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;">1粒鸡蛋</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;">30克玉米油</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">30克细砂糖</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">1茶匙即溶酵母粉</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">2克盐</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif; text-align: justify;">【面团做法】</span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">1. 将所有面团材料混合以面包机搅拌15分钟。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">2. 搅拌至面团具有弹性不易破裂的薄膜, 发酵至双倍大。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">3. 取出平均分割成8份, 每个60克, 滚圆后松弛10分钟, 擀开成椭圆形。</span></span><br />
<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">4. 放入铺上油纸的烤盘里,作最后发酵60分钟或双倍大。</span></span><br />
<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">5. 然后,涂上蛋黄液, 再把切成块状的冷冻奶油直接塞入面包里, 并撒上粗糖。</span></span></div>
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<span style="color: #252525; font-family: "helvetica neue" , "microsoft jhenghei" , "helvetica" , "arial" , "geneva" , sans-serif;"><span style="font-size: 14px;">6. 放入预热烤箱里, 以170度烘烤20分钟即可。</span></span><br />
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<a href="http://gpf5666.blogspot.com/2011/08/blog-post.html" style="font-size: 16px;">食谱参考于Qiqi in the house</a></div>
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<br />mayck-law. Blogspot.comhttp://www.blogger.com/profile/11881060765918470571noreply@blogger.com8tag:blogger.com,1999:blog-2915434792482346607.post-60525065991121339642018-07-31T23:21:00.000+08:002019-04-17T22:06:11.394+08:00紫薯龟糕 【Purple Sweet Potato Angku Kuih】 <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; font-size: large; font-weight: bold; line-height: 22.4px;">【紫薯龟糕</span><b style="font-family: inherit; line-height: 22.4px;"> , </b><span style="font-family: inherit; line-height: 22.4px;">食谱参考于<a href="http://mayck-law.blogspot.com/2015/01/sweet-potato-orku-kuih.html">这里</a></span>,<span style="font-family: inherit; line-height: 22.4px;">】</span><br />
<span style="font-family: inherit; line-height: 22.4px;"><br /></span><span style="font-family: inherit; line-height: 22.4px;"><b>糕皮:</b></span></div>
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<span style="font-family: inherit; line-height: 22.4px;">120克紫薯泥</span></div>
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<span style="font-family: inherit; line-height: 22.4px;">1大匙细砂糖</span></div>
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<span style="font-family: inherit; line-height: 22.4px;">125克热水(关注于番薯泥的湿度而慢慢加入清水的份量)</span></div>
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<span style="font-family: inherit; line-height: 22.4px;">200克糯米粉</span></div>
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<span style="font-family: inherit; line-height: 22.4px;">1大匙粟油</span></div>
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<span style="font-family: inherit;"><b>做法:</b></span></div>
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<span style="line-height: 18.48px;"><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: small;">1. 将所有糕皮材料混合</span></span><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: small; line-height: 18.48px;">拌匀,加入粟油, 再慢慢的加入热水</span><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: small; line-height: 18.48px;">搓成团。 </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">2)将面团平分成每克24克, 包入馅料26克。 </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">3)放入已抹粉的龟模里,轻轻压平,扣出,放在备好涂油的香蕉叶上。 </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">4)以中火蒸约2分钟,掀盖片刻,盖上再蒸约3分钟。</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">5)取出,再龟糕的表面涂上少许食油,待冷后即可食用。 </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; line-height: 25.2px;"><br /></span><span style="color: #515151; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px; line-height: 18.48px;"></span></div>
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<span style="font-size: small;"><b>馅料</b>:(内馅有剩余) </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">300克豆瓣, 170克黄糖, 1大匙葱油, 适量的油</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><br /></span><span style="color: #515151; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px; line-height: 18.48px;"></span><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><b>做法</b>:</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">1. 绿豆瓣洗净, 浸水4个小时以上或隔夜。蒸熟, 加入适量水份以食物搅拌机搅烂。 </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">2. 热2大匙葱油, 加入搅烂的绿豆和黄糖炒至黄糖融化, 加入适量油炸香葱(如太干, 亦可加入少许清水)。 </span></div>
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