tag:blogger.com,1999:blog-60291346124725806872024-02-06T23:52:07.284-08:00House of Mettaangiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-6029134612472580687.post-39658773643823649722012-09-09T01:12:00.001-07:002012-09-09T01:13:18.544-07:00Chicken Teriyaki & Vegetable Wraps<div class="separator" style="clear: both; text-align: center;">
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<br />angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com2tag:blogger.com,1999:blog-6029134612472580687.post-40173070005376337262012-08-21T00:49:00.000-07:002012-09-09T00:50:03.407-07:00龙珠果雪糕<div class="separator" style="clear: both; text-align: center;">
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<br />angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com1tag:blogger.com,1999:blog-6029134612472580687.post-26330604074355634162012-08-20T23:54:00.000-07:002012-09-08T23:55:29.758-07:00Lazy Easy Bread & Pizza <div class="separator" style="clear: both; text-align: center;">
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Baked Garlic</div>
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Lazy & Easy Bake</div>
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Pizza</div>
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Garlic Bread</div>
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com2tag:blogger.com,1999:blog-6029134612472580687.post-15100447976999714412012-08-05T22:44:00.000-07:002012-09-08T23:12:33.659-07:00什錦紅龟<div class="separator" style="clear: both; text-align: center;">
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番薯+桑叶</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7av9g0Lg6fDH-I2cU10sopPuK95Mjz3-3p3mDcJtOd0mgmtrsPn6NsGxnnRrYZwsPmOj9QvGfhyiP6Ru9EBykTzPYdQNfoPZV4xkZNfPR2TGHSZncxSFLp9CjO4tfb-tJ55gkvXF57c/s1600/P1060804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7av9g0Lg6fDH-I2cU10sopPuK95Mjz3-3p3mDcJtOd0mgmtrsPn6NsGxnnRrYZwsPmOj9QvGfhyiP6Ru9EBykTzPYdQNfoPZV4xkZNfPR2TGHSZncxSFLp9CjO4tfb-tJ55gkvXF57c/s320/P1060804.JPG" width="320" /></a></div>
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南瓜</div>
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番薯</div>
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番薯+红</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrxISK2vm69mU_nSBdaCLeudIBq32nerPUqBh9DDm8eIUEc-mJnAPPeTMDw2sRoDyfnW6wQ9V0BF4rwWMke3vtlb4xkNar8YYRIcgusphYfvCpE4MKrM0tYCOXojj5Ee7IYpRhNmj6F0/s1600/P1060815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrxISK2vm69mU_nSBdaCLeudIBq32nerPUqBh9DDm8eIUEc-mJnAPPeTMDw2sRoDyfnW6wQ9V0BF4rwWMke3vtlb4xkNar8YYRIcgusphYfvCpE4MKrM0tYCOXojj5Ee7IYpRhNmj6F0/s320/P1060815.JPG" width="320" /></a></div>
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紫番薯</div>
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食譜参考 : <span style="color: red;"><span style="color: #6600cc;"><a href="http://gpf5666.blogspot.com/2010/08/blog-post_14.html">QiQi in the house</a></span></span><span style="color: black;">皮料 :</span></div>
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<span style="color: black;">A) 南瓜泥 70g</span></div>
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<span style="color: black;">细糖 1 tbsp</span></div>
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<span style="color: black;">热水 35g</span></div>
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<span style="color: black;">糯米粉 120g</span></div>
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<span style="color: black;">(B)食油 1tbsp</span></div>
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冷开水 10g</div>
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香蕉叶</div>
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QiQi 说 : 冷开水的份量, 应视金瓜蒸熟后含水量。</div>
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如果蒸好的金瓜水份多的话, 揉的时候可以不放。</div>
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反之, 如果水份不夠,就倒一些进去。搓揉成不黏手的软面团即可。</div>
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皮料做法 :</div>
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1. 金瓜肉用大火蒸熟, 趁热压烂成泥, 备用。</div>
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2.把(A)料拌勻, 盖着约10分钟。</div>
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3.加入油,然后慢慢加入冷开水搓成团。</div>
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4.将面团分出小等份(约20g/pcs)包入馅料。</div>
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5.放入己抹粉的龟模里, 轻轻压平,扣出,放在抹油的香蕉叶。</div>
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6.蒸約6分钟, 取出。马上抹上少許食油。</div>
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咸绿豆馅:</div>
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緑豆片 70g</div>
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水 少许</div>
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炸葱油 1/2 tsp</div>
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盐 1/4 tsp</div>
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細糖 20g</div>
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炸葱酥 1/2tsp</div>
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胡椒粉 1/4tsp</div>
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做法 :</div>
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1. 绿豆片用清水浸泡至少4小时或隔夜。</div>
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2. 加少許水, 以大火蒸20分钟至熟透。</div>
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3. 离火, 趁热压成泥状。然后加入其余馅料拌勻。</div>
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4. 待凉搓成小圆球(约16g/pcs) 备用。</div>
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甜绿豆馅 :</div>
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绿豆片 80g</div>
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細糖 50g</div>
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水 少許</div>
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做法:</div>
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1. 绿豆片加水蒸熟, 趁热与细糖一起压烂拌勻即可。</div>
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** 其实我也滿喜欢<a href="http://tracylow11111.blogspot.com/2011/06/ang-ku-kuih.html">平淡的生活</a>的食谱 :-</div>
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皮料 :</div>
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糯米粉 250g</div>
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南瓜泥 100g</div>
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砂糖 1tbsp</div>
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食油 1tbsp</div>
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溫水 150 - 180 ml</div>
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香蕉叶 适量</div>
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做法 :</div>
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1. 將所有食材拌均,慢慢加入溫水拌成光滑粉团。</div>
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2.面团分成小等份,包入喜欢的馅料,放入模型,轻轻用掌心压平扣击。</div>
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3.用中火蒸7-8分鈡,取击马上塗油。</div>
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com1tag:blogger.com,1999:blog-6029134612472580687.post-71750603733842515822012-08-04T00:47:00.000-07:002012-09-08T22:52:18.101-07:00PUTERI AYU<div class="separator" style="clear: both; text-align: center;">
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Recipe adapted from <a href="http://eileenlml.blogspot.com/2012/07/puteri-ayu.html">Eileen</a> with thanks.<br />
<br />
<br />
材料:<br />
A<br />
1粒 全蛋<br />
60g 细砂糖<br />
1/2tsp ovalette<br />
少许 盐<br />
<br />
B<br />
40g 椰浆<br />
20g 香兰精华<br />
<br />
C<br />
75g 低粉<br />
1/4tsp 发粉<br />
<br />
表层材料:<br />
50g 新鲜白椰丝<br />
1/2tsp 粟粉<br />
少许 盐<br />
<br />
做法:<br />
1)把表层材料混合均匀,备用。<br />
2)在模型里抹上少许油,放入适量的椰丝并压紧。<br />
3)将材料A用搅拌机拌打至浓稠状,再加入材料B搅拌至均匀。<br />
4)把过筛的材料C倒入,搅拌至光滑的面糊。<br />
5)将面糊倒入模型里至满,再以大火蒸约15分钟即可。angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com1tag:blogger.com,1999:blog-6029134612472580687.post-15629704128122844792012-07-28T23:10:00.000-07:002012-09-08T22:53:08.935-07:00慢煎糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcx0NpSEzHGpZQXOaPEFw7UmUrYFpinSrqz9TGcTfsPSDS8NwvsFA9sYhDBadRQjLSZPfCHqsc7dpX5yURLP3sxblaKfY4uHJqy7OgLn1VjiIstujObH2zb5oujompnbONK5iWp-QNDU/s1600/P1110424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcx0NpSEzHGpZQXOaPEFw7UmUrYFpinSrqz9TGcTfsPSDS8NwvsFA9sYhDBadRQjLSZPfCHqsc7dpX5yURLP3sxblaKfY4uHJqy7OgLn1VjiIstujObH2zb5oujompnbONK5iWp-QNDU/s320/P1110424.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtSCPOC1iBeqcso4_V3ivd6DzQ1QB8sWaeWy2Ry6uRX_Ggr5huh6__973GZbAyXFCp1UBIyqNKinaV4-BFf5wJdjfnGV8h32C98KQnBA9qK5sgZ0FhdGwOq0-KNg_eftFHJXhx2Mqx6I/s1600/P1110422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtSCPOC1iBeqcso4_V3ivd6DzQ1QB8sWaeWy2Ry6uRX_Ggr5huh6__973GZbAyXFCp1UBIyqNKinaV4-BFf5wJdjfnGV8h32C98KQnBA9qK5sgZ0FhdGwOq0-KNg_eftFHJXhx2Mqx6I/s320/P1110422.JPG" width="320" /></a></div>
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<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wdu0czaTHlWPNoEVvCXfTdBzb-T-KiMXd2dxLIYBrFdCjoc4XdrqVOAuGpLxmCR6qu0eh7BcqXOK5dCpwCo90HbokYcdMyZI_6D3j_8b6iKj2cKDqt0nBhiDWnRTTtNpYAVZTe9pT9Qh/s1600/apam+balik.jpg"></a>食譜參考:<a href="http://qingxinqingyi.blogspot.com/2011/04/blog-post_5997.html">晴心晴意</a></span></div>
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: #333333; line-height: 22px;"></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #333333; line-height: 22px;"></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #333333; line-height: 22px;"><div style="font-family: arial;">
<span class="Apple-style-span" style="font-family: Trebuchet, "Trebuchet MS", Arial, sans-serif; line-height: 22px;">材料:</span></div>
<div style="font-family: arial;">
<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Trebuchet,"Trebuchet MS",Arial,sans-serif; line-height: 22px;">165g 麵粉,2粒蛋,30g 幼糖,半小匙 tsp 酵母,210</span></span><span class="Apple-style-span" style="font-family: Trebuchet,"Trebuchet MS",Arial,sans-serif; line-height: 22px;">ml 水</span></span></div>
<div style="font-family: arial;">
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Trebuchet,"Trebuchet MS",Arial,sans-serif; line-height: 22px;">餡料:碎花生, 幼糖, 罐頭奶油玉米cream corn 適量</span></span></div>
<div style="font-family: arial;">
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Trebuchet,"Trebuchet MS",Arial,sans-serif; line-height: 22px;">做法<br />1)将麵糊料拌匀,放置休息30分鐘。<br />2)熱不沾鍋,用紙巾抹少许油,倒入1/3的麵糊,加盖<br />3)小中火煎至表面看到熟,大概1分钟<br />4)撒上餡料,對折,搞掂!</span></span></div>
<div style="font-family: arial;">
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Trebuchet,"Trebuchet MS",Arial,sans-serif; line-height: 22px;"><br /></span></span></div>
<div>
<span class="Apple-style-span">***以上材料,可做3片圓經6寸的糕</span></div>
</span><div>
</div>
</span><br />
<div>
</div>
angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-18229159015920434502012-07-22T05:27:00.002-07:002012-09-08T22:53:57.811-07:00复古牛油蛋糕 (Old Fashioned Butter Cake)<div class="separator" style="clear: both; text-align: center;">
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食谱来自:<a href="http://nasilemaklover.blogspot.sg/2010/12/old-fashioned-butter-cake.html"><span style="color: #d43400;">Nasi Lemak Lover (Sonia)</span></a> , <a href="http://mymeloves.blogspot.com/2012/07/old-fashioned-butter-cake.html?utm_source=BP_recent">Myme</a></div>
- 把原食谱换成3粒蛋的(用6"四方模型)<br />
<br />
材料:<br />
150克 - 牛油
<br />
60克 -
砂糖<br />
3粒 - 蛋黄<br />
138克 - 特幼面粉<br />
½茶匙 - double action baking powder<br />
2½汤匙 -
鲜奶<br />
¼茶匙 - vanilla香精<br />
<br />
3粒 - 蛋白<br />
54克 - 砂糖<br />
<br />
做法:<br />
1. 把牛油,
砂糖和Vanilla香精放入碗里用electric mixer打至松软。<br />
2. 加入蛋黄,每次一粒,搅拌均匀。接着加入面粉和baking
powder,鲜奶搅拌至顺滑。<br />
3. 另一碗里,把蛋白加砂糖打至soft peak。<br />
4. 把蛋白糊分批加入蛋黄糊里,搅拌至均匀。<br />
5.
将混合好面糊倒入铺有baking paper的模型里,以180C烘烤55分钟。angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com3tag:blogger.com,1999:blog-6029134612472580687.post-85461156225910188822012-07-15T01:53:00.001-07:002012-07-15T01:55:07.850-07:00Mini Buns<div class="separator" style="clear: both; text-align: center;">
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<br />
Recipe adapted from Agnes Chang ~ I CAN BAKE<br />
<br />
Mini Buns (pg. 116)angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-70616290750743545622012-07-15T01:33:00.000-07:002012-07-15T01:33:00.287-07:00面包棒<div class="separator" style="clear: both; text-align: center;">
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<br />食谱來自孟老師的100道面包(pg148)<br />
<a name='more'></a>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-45299593278538297302012-06-30T23:38:00.000-07:002012-09-08T22:54:45.745-07:00Oreo Condensed Milk Mini Cheese Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: medium;">Recipe adapted from <a href="http://xucaca-life.blogspot.com/2012/06/oreo-condensed-milk-mini-cheesecake.html">Joceline</a> with thanks.</span><br />
<br />
<span style="font-size: medium;">材料: </span>
<br />
<div>
<div>
<span style="font-size: medium;"><br />(A) <br />蛋黄 2个 <br />cream cheese 250克
<br />练奶 70克 <br /><br />(B) <br />蛋白 2个 <br />柠檬汁1茶匙 <br />细砂糖 15克 <br /><br />(C)<br />Oreo饼干 1包
(137 克)
<br /><br />做法:<br />1)将一包的Oreo饼干拆开。把12片留下。其余的弄碎。<br />2)把12个蛋糕铁杯铺上纸托。然后把弄碎的Oreo饼干铺上, </span></div>
<div>
<span style="font-size: medium;"> 用小汤匙弄平。
<br />3)材料A在室温下,用搅拌机拌均匀至滑嫩。<br />4)蛋白加柠檬汁打发,在加入细沙糖打至硬性发泡。<br />5)将蛋白霜加入做法(3)的芝士糊里轻拌均匀。<br />6)将拌好的芝士糊倒入做法(2)的纸托里至8分满。</span></div>
<div>
<span style="font-size: medium;"> 把12片完整的Oreo饼干放在上面。
<br />7)预热烤箱160度,与水浴烘烤法,烘大约20-25分钟便可。 <br />8)蛋糕取出,待凉后放入冰箱数个小时后享用。</span></div>
</div>
angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-3095137952942178972012-06-09T00:31:00.000-07:002012-08-04T01:40:45.403-07:00【家庭自制pizza酱】<div class="separator" style="clear: both; text-align: center;">
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Recipe adapted <a href="http://blog.sina.com.cn/s/blog_4a5089ff0100a6k3.html">here</a>.<br />
<br />
【<strong>迷你脆底pizza</strong>】(分量:5个)<br /><strong>饼底</strong>:自发粉100克,温水50克,盐2克,橄榄油10克<br /><strong>馅料</strong>:沙拉酱、火腿丁、金枪鱼、玉米粒、豌豆粒等适量,家庭自制pizza酱5大勺<br /><strong>烤焙</strong>:200度,约15分钟。<br />
<br /><br />
【<strong>家庭自制pizza酱</strong>】<br />
<br />
<strong>配料</strong>:<br />
西红柿600克,大蒜4瓣,黄油30克,洋葱100克,盐6克,黑胡椒粉1小勺,牛至叶(Oregano)1小勺,罗勒(Basil)1/2小勺,糖1大勺。
<br />
<br />
<br />
<strong>制作过程</strong>:<br />
1、西红柿洗干净,用开水稍微烫一下,然后剥去表皮。<br />
2、将剥好皮的西红柿切成小丁,备用。<br />
3、把洋葱切成小丁,大蒜拍碎切成末。<br />
4、锅烧热,放入黄油烧至溶化。<br />
5、等黄油溶化后,放入洋葱和大蒜,翻炒1分钟左右。<br />
6、炒出洋葱的香味以后,放入切成丁的西红柿,大火翻炒。<br />
7、当看到西红柿炒出汁水以后,放进糖、黑胡椒粉、牛至叶、罗勒,翻炒均匀,然后盖上锅盖,转小火煮20分钟左右。煮的过程中不时打开锅盖翻炒一下,以免糊底。<br />
8、煮好后,如果此时水份还比较多,转大火收汁成酱,加入盐,翻炒均匀后即可出锅。<br />
<br />
<strong>TIPS</strong>:<br />
1、这款pizza酱里用到的牛至叶、罗勒均为干的香草,并非新鲜的。牛至叶又叫pizza草,是制作pizza必放的一款香料。这两种香料都可以在超市进口调料货架买到,中文译名可能会不一致,配方中给出了英文名,可以根据英文名购买。这两种香料风味浓郁,不习惯这个味道的同学,可将用量酌情减半。<br />
2、有很多人不喜欢西红柿皮的口感,将西红柿用开水烫一下后,可以很轻易剥皮。但西红柿带皮吃更有营养,不介意西红柿皮口感的同学,可以省掉这一步哈。<br />
3、pizza酱要炒得稍微干一点,制作pizza会更得心应手。<br />
4、这款pizza酱也可以作为意大利面酱使用,使用前,加点水调稀一点就可以了。<br />
5、做好的pizza酱,放在密封罐里,再放进冰箱保存,可以保存三天到一个星期。<br />
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<div align="center">
</div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-70380515764013470622012-06-02T23:53:00.000-07:002012-09-08T22:55:39.777-07:00Cranberry Clear Water Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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Recipe <a href="http://giecorner.blogspot.com/2010/09/blog-post_11.html">here</a> .angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-26224875948863047182012-04-21T19:00:00.000-07:002012-09-08T22:56:08.036-07:00Ondeh-Ondeh<div class="separator" style="clear: both; text-align: center;">
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Recipe adapted from <a href="http://eileenlml.blogspot.com/2011/05/ondeh-ondeh.html">Eileen</a>.<br />
<br />
材料:<br />
150g 番薯<br />
150g 糯米粉<br />
1tbsp 澄面粉<br />
4片 pandan叶<br />
120g 水<br />
<br />
馅料:<br />
120g 椰糖(切碎)<br />
<br />
装饰:<br />
120g 白椰丝<br />
1/2tsp 盐 <br />
<br />
做法:<br />
1) 将糯米粉及澄面粉混合,过筛备用.<br />
2) 把盐加入白椰丝里蒸热,搁置一旁待用.<br />
3) 把番薯去皮切片,大火蒸软,取出,乘热压成泥.<br />
4) 将pandan叶剪成小片状,加入水,搅打成汁,过滤去渣.<br />
5) 把糯米粉加入番薯泥中再加入pandan水揉至光滑粉团.<br />
6) 把粉团搓成一粒粒小圆球,然后包上馅料,封口搓圆.<br />
7) 取一小锅,放入适量水,煮滚.<br />
8) 把圆粉团放进煮滚的水中,中火煮至粉团浮上水面即是熟透,捞起.<br />
9) 放入盛有白椰丝的盘中,让粉团滚上椰丝即成.<br />
<br />angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-66320525673516824192012-04-14T01:14:00.004-07:002012-09-08T22:56:41.784-07:00Kek Lapis Cheese Persona<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8d880b1uYkbxtYQJP5u5oKTWkpWIsYlvRsH1oHF4LpbyqT8TtYQRxFNFgIUmVUE-cAIB8ms01a1-5jDp3UzbZKuoqrwQkVYaN0HXv7w9pumFcG7-b6IC7O_HSkZC5MxmgvsLNZVNFZ0I/s1600/P1090867.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731171383110001090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8d880b1uYkbxtYQJP5u5oKTWkpWIsYlvRsH1oHF4LpbyqT8TtYQRxFNFgIUmVUE-cAIB8ms01a1-5jDp3UzbZKuoqrwQkVYaN0HXv7w9pumFcG7-b6IC7O_HSkZC5MxmgvsLNZVNFZ0I/s400/P1090867.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FmNcKOAIzmilD4upTdJ7W1hyphenhyphenat61_VGkv_wxNdRD-qUkwoestbkzquHnpBCiMrOLHpoHwetu0WvWnGPa4qQvt0P0QEaGr4XILaIKqjc-glXsr9oE2W_pPoKXhc0uEaOD9CI42fm2gFY/s1600/P1090864.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731171365897320162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FmNcKOAIzmilD4upTdJ7W1hyphenhyphenat61_VGkv_wxNdRD-qUkwoestbkzquHnpBCiMrOLHpoHwetu0WvWnGPa4qQvt0P0QEaGr4XILaIKqjc-glXsr9oE2W_pPoKXhc0uEaOD9CI42fm2gFY/s400/P1090864.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikovV_Bt3g2yK6DvuMy6ktslZX2DTPLNrT1UisTC2BfYDlAe6Tu7JipEQcfWC5wAWKMWIJ1o5jH3G8HYNMfBKf4YpSxbeD_L7nVC_4v6hZ-t1g3os9f-b_HFwpCZD3mewv_6htq5Jbe4/s1600/P1090872.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731171364724509330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikovV_Bt3g2yK6DvuMy6ktslZX2DTPLNrT1UisTC2BfYDlAe6Tu7JipEQcfWC5wAWKMWIJ1o5jH3G8HYNMfBKf4YpSxbeD_L7nVC_4v6hZ-t1g3os9f-b_HFwpCZD3mewv_6htq5Jbe4/s400/P1090872.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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Recipe adapted from <a href="http://eggplant10.blogspot.com/2011/11/kek-lapis-cheese-persona.html">Eggplant</a> and <a href="http://closeto-u.blogspot.com/2012/02/kek-lapis-cheese-persona.html">J.O</a></div>
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-71822773300371732272012-04-14T00:47:00.003-07:002012-09-08T22:57:19.685-07:00桂圓滿芬<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjhdDEwUAy9sugneVNTgGkTGOZPZOj4iCd5ZjaiJrdSXil_fcfl1lCke7ClKJYF655M7WZIxiMFx3B8X4JccUpK-ZbCfp5uSBhiq6u7di__Q5QICWag_4wmajmX0xHUMJNq_QcjH-l90/s1600/P1090850.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731162393839505938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjhdDEwUAy9sugneVNTgGkTGOZPZOj4iCd5ZjaiJrdSXil_fcfl1lCke7ClKJYF655M7WZIxiMFx3B8X4JccUpK-ZbCfp5uSBhiq6u7di__Q5QICWag_4wmajmX0xHUMJNq_QcjH-l90/s400/P1090850.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6e4Oqb2QsMJIR7pCsxs1iVeqXh8_uIB_ZAgcl8KtLKAxs6WPMD4lZqene16Uz9nwSDE1FKVPMhHrcvwlnmy6Z47fv74f3b3xEWlnHP72WtTsXKbJvFHvXSbnHlUm0dbBauzHJDH2KDQ/s1600/P1090844.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731162386026250722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6e4Oqb2QsMJIR7pCsxs1iVeqXh8_uIB_ZAgcl8KtLKAxs6WPMD4lZqene16Uz9nwSDE1FKVPMhHrcvwlnmy6Z47fv74f3b3xEWlnHP72WtTsXKbJvFHvXSbnHlUm0dbBauzHJDH2KDQ/s400/P1090844.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvOfhKC8Aj9fJvMsPWn1INKX9-4KzbMUraRb3OOE7pZ3KBFtCj5gX9nW12hu9yq2P4Cn2Vu2ByuWaa5tLEcX5ri9lvN5iwGfbVp0Ux1I3GlJt1M0ZoZHgCN_DQcr4z_mIxHI3s1vkBzw/s1600/P1090852.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731162384802598946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvOfhKC8Aj9fJvMsPWn1INKX9-4KzbMUraRb3OOE7pZ3KBFtCj5gX9nW12hu9yq2P4Cn2Vu2ByuWaa5tLEcX5ri9lvN5iwGfbVp0Ux1I3GlJt1M0ZoZHgCN_DQcr4z_mIxHI3s1vkBzw/s400/P1090852.JPG" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
<div>
Recipe adapted from <a href="http://xiangyu93.blogspot.com/2012/03/blog-post_15.html">My Mum's Cake House</a>. Thanks Angie for your kind sharing.</div>
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<div>
材料:(6个纸杯)</div>
<div>
</div>
<ul>
<li>67克 桂圆肉(一定要用黑色龙眼干)<em>i used brown longan</em></li>
<li>1粒 全蛋</li>
<li>70克 细砂糖</li>
<li>50ml 沙拉油</li>
<li>60克 Yakult</li>
<li>83克 低筋面粉</li>
<li>1/4tsp发粉</li>
<li>1/4tsp苏打粉</li>
<li>核桃(烤香切丁)<em>i used almond</em></li>
</ul>
<div>
做法:</div>
<ol>
<li>现将桂圆肉剪成丝。然后用Yakult浸泡1个小时然后把桂圆肉捞起,Yakult备用。</li>
<li>全蛋加入细砂糖用打蛋器搅拌均匀后加入 沙拉油和Yukult搅拌均匀, 加入过筛的面粉最后加入桂圆肉,改用橡皮刮刀把它搅拌均匀</li>
<li>将面糊倒入纸杯内至8分满。在放上适量的核桃。</li>
<li>烤箱预热后,于180度烘烤大约25分钟至30分钟左右 </li>
</ol>
angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-91733141742151730232012-03-25T02:45:00.003-07:002012-03-25T03:23:19.652-07:00Tuna Buns _Carol<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxBrTsiLz1OLoSCs0YsaNNR5dzZA08E4PpMcZZUH7tcN2R8LP3X5JRcGaz04nabsi8ZXqU46zP5yFjpUWD1fzngjE4rilUMdp1Kgo8X3qtqLkUhmmgaBXoe28jB7CNSjtoaLOXtH-6UY/s1600/P1090796.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5723772711339928978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxBrTsiLz1OLoSCs0YsaNNR5dzZA08E4PpMcZZUH7tcN2R8LP3X5JRcGaz04nabsi8ZXqU46zP5yFjpUWD1fzngjE4rilUMdp1Kgo8X3qtqLkUhmmgaBXoe28jB7CNSjtoaLOXtH-6UY/s400/P1090796.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrls09UVJqrCtxmNeJVLrVf4jnf35YjD801nRwC_wvmMrkpPDqKv01yFh3kEhSa6X6w02wm_VhGIcg4xd4LURMVp3zhtpOTPkJnoE3vBO4jgJu-a3Hwqf_dBPtiGUQQyCllt3zSDpvlQ/s1600/P1090800.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5723772707618704562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrls09UVJqrCtxmNeJVLrVf4jnf35YjD801nRwC_wvmMrkpPDqKv01yFh3kEhSa6X6w02wm_VhGIcg4xd4LURMVp3zhtpOTPkJnoE3vBO4jgJu-a3Hwqf_dBPtiGUQQyCllt3zSDpvlQ/s400/P1090800.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDges_nb6XtD2fKmZRbKizLEBwtbydfWiGjhEIRdy8N_845D4axXuz7tfxHBl3qDhcrx_67QbXkCSwmwlVOXhsh157E1xVDSK025ruYB8Y3-NDM4F_RNfNatmxMkO6jKaEKk1QqYD5co/s1600/P1090801.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5723772697557976274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDges_nb6XtD2fKmZRbKizLEBwtbydfWiGjhEIRdy8N_845D4axXuz7tfxHBl3qDhcrx_67QbXkCSwmwlVOXhsh157E1xVDSK025ruYB8Y3-NDM4F_RNfNatmxMkO6jKaEKk1QqYD5co/s400/P1090801.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALRDEwe58YluVjp8jQL47bQmw2mOtVJGOhZfGB381Rm-vmYsCBMFVYGibJBI2RJNrXHgwhhOdhIItqNiUV1QuZeSsS5q6vWxobAFjiTtfcYqLzT981fxJMb0zQdfLDOIoabePjYY0wNo/s1600/P1090810.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5723772692634224114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALRDEwe58YluVjp8jQL47bQmw2mOtVJGOhZfGB381Rm-vmYsCBMFVYGibJBI2RJNrXHgwhhOdhIItqNiUV1QuZeSsS5q6vWxobAFjiTtfcYqLzT981fxJMb0zQdfLDOIoabePjYY0wNo/s400/P1090810.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1On1nM4XbXG7YddAuawUy36YCvx59dLYIYMZPWrmQ7NNGjQeSs4n-Ce4G10XbM7MjAKvhmBi_UIzzOkn4k_626P_X5slb0zYpzshh0esnQ84QaNcqBfB5o9gDZOBrrdqXC7LY72Zrz8/s1600/P1090812.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5723772687542824962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1On1nM4XbXG7YddAuawUy36YCvx59dLYIYMZPWrmQ7NNGjQeSs4n-Ce4G10XbM7MjAKvhmBi_UIzzOkn4k_626P_X5slb0zYpzshh0esnQ84QaNcqBfB5o9gDZOBrrdqXC7LY72Zrz8/s400/P1090812.JPG" /></a><br /><br /><br /><a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=87730&next=87538&l=a&fid=38">Carol ~鮪魚沙拉麵包</a></div><br /><div>(約做8個)</div><br /><div></div><br /><div>(一) 鮪魚沙拉醬</div><br /><div>材料: 鮪魚罐頭1/2罐, 洋蔥1/4個, 雞蛋2顆, 美乃滋適量 黑胡椒, 鹽各少許</div><br /><div>步驟: 1.雞蛋煮熟剝殼切小丁 2.洋蔥切末 3.將所有材料放入盆中攪拌均勻備用</div><br /><div></div><br /><div>(二) 麵包麵團<br />材料: 高筋麵粉270g, 低筋麵粉30g, 速發乾酵母菌(instant yeast)1/2茶匙, 雞蛋1顆(約50g), 鮮奶150cc, 細砂糖25g, 無鹽奶油30g,鹽少許<br /></div><br /><div>表面裝飾:全蛋液,乾燥巴西利<br /></div><br /><div>麵包組合:鮪魚沙拉醬</div><br /><div></div><br /><div>步驟:</div><br /><div>1.麵包外皮麵團做法請參考: <a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=46379&prev=-1&next=46225">基礎麵包麵團 </a></div><br /><div>2.第一次發酵完成的麵團分割成8等份滾圓(每個約70g), 蓋上擰乾的濕布鬆弛15分鐘</div><br /><div>3.休息好的麵團表面灑些手粉避免沾粘,橄成約15cm長形 然後翻面,再由長向捲起,一邊捲一邊壓一下</div><br /><div>4.收口處捏緊成為一個橄欖長形麵團<br />橄欖形餐包整形方式請參考影片 : <a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=72105&prev=72899&next=64228&l=f&fid=23">橄欖形餐包整形</a></div><br /><div>5.在橄欖長形麵團中間用刀切開成為V字形</div><br /><div>6.2端分別往中間折成為一個心形</div><br /><div>7.整型好的麵團間隔整齊排入烤盤中</div><br /><div>8.整盤放入烤箱中,表面噴些水然後蓋上烤箱門,再發酵60分鐘 (天氣冷烤箱中可以放一杯熱水幫助提高溫度及濕度)</div><br /><div>9.發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至170度c</div><br /><div>10.將鮪魚沙拉醬適量鋪放在麵包中間</div><br /><div>11.在麵團周圍沒有餡料的部位輕輕刷上一層全蛋液,最後灑上些 許乾燥巴西利</div><br /><div>12.放進已經預熱至170度c的烤箱中烘烤18-20分鐘至表面呈現金黃色即可</div><br /><div>13.麵包烤好移到鐵網架上放涼</div><br /><div><br /><br /><br /><br /><br /><br /><br /></div><br /><div></div></div></div></div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com1tag:blogger.com,1999:blog-6029134612472580687.post-37415771473268476902012-03-11T06:45:00.005-07:002012-03-11T08:25:24.455-07:00抹茶紅豆麵包<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJN7qBepm0DDORFGn_1UQ-NSTG8JK7c9iovwbSuTTaxwRkOVJS6fCEui2FZ4jsXMLtnALjKXs8JOlbYsiXEVB9Swjdpwv3ayDDpFKkNf1DaJd2rFsX30M0h83GZHI8fLad6Ca3hx1oA8/s1600/P1090694.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718642663176172354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJN7qBepm0DDORFGn_1UQ-NSTG8JK7c9iovwbSuTTaxwRkOVJS6fCEui2FZ4jsXMLtnALjKXs8JOlbYsiXEVB9Swjdpwv3ayDDpFKkNf1DaJd2rFsX30M0h83GZHI8fLad6Ca3hx1oA8/s400/P1090694.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QtvJtM-cccVc-URBi89nCo3QCXJhViDT8kLl29u3kkcfn1Qsjk2vuaGA5g4I2mzTGuDo5m0abls0NottrfKx29wb1AZLgY3A19nhpRjfZdNFWYhYaxktfTx7MrJ0HubTHRIH59BB6PY/s1600/P1090695.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718642656955937714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QtvJtM-cccVc-URBi89nCo3QCXJhViDT8kLl29u3kkcfn1Qsjk2vuaGA5g4I2mzTGuDo5m0abls0NottrfKx29wb1AZLgY3A19nhpRjfZdNFWYhYaxktfTx7MrJ0HubTHRIH59BB6PY/s400/P1090695.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduC_JuGqOPvYCh89I_d6bUQzM7QYri8__FaoLlPZJOVFfhUnVRmExKFYJwxztD8fbrJ-Hte100BwLgtTQs2Pt89J_T9VVNhralN2QW10EefoRiihgkrAZjKM2zxhoMIaJgTQu4lmRyfc/s1600/P1090696.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718642652314525906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduC_JuGqOPvYCh89I_d6bUQzM7QYri8__FaoLlPZJOVFfhUnVRmExKFYJwxztD8fbrJ-Hte100BwLgtTQs2Pt89J_T9VVNhralN2QW10EefoRiihgkrAZjKM2zxhoMIaJgTQu4lmRyfc/s400/P1090696.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjW6QauroqoECL1fn1q4elZhM0yo6OtKzMufGt0gcJXeUX88haJt1XtID8dgIaBnXsEuvb7e3udAURs-MM75jiWYGjqAz2nWFBOia1Hap0f0OIVbg9McgEbUo3puGpL1K6_dlWIqVDpRQ/s1600/P1090700.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718642641327000786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjW6QauroqoECL1fn1q4elZhM0yo6OtKzMufGt0gcJXeUX88haJt1XtID8dgIaBnXsEuvb7e3udAURs-MM75jiWYGjqAz2nWFBOia1Hap0f0OIVbg9McgEbUo3puGpL1K6_dlWIqVDpRQ/s400/P1090700.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyWn8f8j9ue4DW1fu803vzRkfC9b8lowqSB3SG8U_eeCXyOcOUzUjWVMtUOwln44vFhPYTFnBqqFlCMEUA_yfV47CmmANkLmCVXdKmJrJa4kCK9zegTlw7OVAK8qMY8cCLFOF-MX1g_c/s1600/P1090711.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718642638765563698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyWn8f8j9ue4DW1fu803vzRkfC9b8lowqSB3SG8U_eeCXyOcOUzUjWVMtUOwln44vFhPYTFnBqqFlCMEUA_yfV47CmmANkLmCVXdKmJrJa4kCK9zegTlw7OVAK8qMY8cCLFOF-MX1g_c/s400/P1090711.JPG" /></a><br /><br />面包参考这个<a href="http://giecorner.blogspot.com/2012/03/blog-post_04.html">配方</a>。<br /><br /><div><br /><div><br /><div><br /><div><br /><div></div></div></div></div></div></div></div></div></div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-5913560109877218822012-03-04T01:25:00.006-08:002012-03-08T06:37:21.896-08:00抹茶吐司<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzruKwbnrBYNpioCmCSGM0xknida2EqSzaeGwCu__B5FEBMLOgvRPRt-v3gR7NVba1C_sJ8flUvdaySyP7Nuo7j0LewX-UqwsdrBBQfBdluTb5pjAwsysLh1-GTTKOWT76U-Ar4E9-Hw/s1600/P1090660.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715975588621278066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzruKwbnrBYNpioCmCSGM0xknida2EqSzaeGwCu__B5FEBMLOgvRPRt-v3gR7NVba1C_sJ8flUvdaySyP7Nuo7j0LewX-UqwsdrBBQfBdluTb5pjAwsysLh1-GTTKOWT76U-Ar4E9-Hw/s400/P1090660.JPG" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWYJtNL3JWqJ_exSJIwftISMKCMHKwHYVH89pIedSiu0Ca2UWOPN6DgauGmfr17zkOrZk8Qb67CA-XNKXscjfpxn-pqZnUa1FVsOG75BDe_Ayo9P8vlpKrUmTkp2J6C-IUqbXmPUm34A/s1600/P1090670.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715975583699192610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWYJtNL3JWqJ_exSJIwftISMKCMHKwHYVH89pIedSiu0Ca2UWOPN6DgauGmfr17zkOrZk8Qb67CA-XNKXscjfpxn-pqZnUa1FVsOG75BDe_Ayo9P8vlpKrUmTkp2J6C-IUqbXmPUm34A/s400/P1090670.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurt7mlANuSQ3Ei_tk5VUjdH5WWSd8jd6raCafZdBUkMKa9-jL6SM3LqeRJx1vh_X1mcbxnG199cPAadtfRYOFuJggSBPMmoELqWfTfshkv7QHz2U1h1JMIOEbHPTiVjytkbcdIBG34bU/s1600/P1090675.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715975577875733954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurt7mlANuSQ3Ei_tk5VUjdH5WWSd8jd6raCafZdBUkMKa9-jL6SM3LqeRJx1vh_X1mcbxnG199cPAadtfRYOFuJggSBPMmoELqWfTfshkv7QHz2U1h1JMIOEbHPTiVjytkbcdIBG34bU/s400/P1090675.JPG" /></a><br /><br />食谱参考自Caro1~烘焙新手必備的第二本书~<a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=89142&prev=89380&next=88889">抹茶吐司</a>(pg 286)<br /><br /><br /><strong>抹茶紅豆吐司</strong></div><br /><br /><div>12兩帶蓋吐司模(20cmX10cmX10cm)</div><br /><br /><div></div><br /><br /><div>材料:</div><br /><br /><div>高筋麵粉230g, 低筋麵粉15g, 抹茶粉6g(約1+1/4大匙), 速發酵母(instant yeast)1/2茶匙, 鹽1/8茶匙, 細砂糖30g, 雞蛋1顆, 牛奶110g, 無鹽奶油30g, 蜜紅豆150g</div><br /><br /><div></div><br /><br /><div>步驟:</div><br /><ol><br /><br /><li>將所有材料(奶油除外)倒入鋼盆中攪拌搓揉7-8分鐘成為一個不黏手的麵團(牛奶的部份務必保留部份在麵團成團後分次慢慢加入)。</li><br /><br /><li>麵團成團後,在在桌上甩打搓揉直到麵團的柔軟度類似耳垂,可以順利的單手甩打的程度(牛奶分次加入,能夠多加就儘量多加)。</li><br /><br /><li>將切成小塊的奶油加入繼續攪拌搓揉到完全融合,抓住麵團一角,將麵團朝桌子上用力甩打出去,然後對折再轉90度.一直重覆此動作到 麵團可以撐出薄膜的狀態即可麵團製作過程影片請參考 : <a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=85839&prev=-1&next=85549">麵包麵團製作影片</a></li><br /><br /><li>將蜜紅豆加入,慢慢的紅豆粒揉搓進麵團中,使得紅豆均勻分佈 (儘量輕一點,避免紅豆壓破)。</li><br /><br /><li>將麵團滾圓,收口朝下放入抹少許油的盆中,表面噴灑些水,盆子罩蓋上擰乾的濕布放置到溫暖密閉的空間發酵約60分鐘至2倍大。<br />桌上灑上一些高筋麵粉,將發好的麵團移出,麵團表面也灑上一 些高筋麵粉。</li><br /><br /><li>將麵團的空氣拍出,平均分成2塊(每塊約320g),滾成圓形,蓋上擰乾的溼布讓麵團休息20分鐘。</li><br /><br /><li>將麵團橄成長形後翻面,由短向捲起,蓋上擰乾的溼布再讓麵團休息20分鐘。</li><br /><br /><li>休息好的麵團用桿麵棍桿成長條(約40cm),由短向捲起。</li><br /><br /><li>將捲好的麵團收口朝下朝內間隔適當排入吐司烤模中 (若不是不沾烤盒,請刷上一層奶油避免沾粘)。</li><br /><br /><li>用手稍微輕輕壓一下使得2個麵團高度平均。</li><br /><br /><li>在表面噴些水蓋上擰乾的溼布或放入密閉溫暖的空間再發酵50-60分鐘至膨脹滿模 (時間快到時要隨時注意麵團發酵的狀況,發現麵團長高就要將濕布拿開,避免濕布沾粘麵團表面)。</li><br /><br /><li>進烤箱前在表面輕輕刷上一層全蛋液。</li><br /><br /><li>放入預熱到170度c的烤箱中烘烤40分鐘。</li><br /><br /><li>出爐後馬上倒扣放在鐵網架上放涼。</li></ol>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-26662200717451555352012-03-03T05:10:00.008-08:002012-03-08T06:34:34.723-08:00蜂蜜南瓜吐司<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-qlW6ANKKxl2R-mPcMA-n7eN8DBwvptzS5qx_3fPcaXXyqh436vKwjLQD28jWW52dRcmDbTKrb2n1Pp09KpWuue51zKa61qI3WaoS2dwE_jIYMP3rIAuOgEFK3AnS4y0EcMEv3ahJxE/s1600/P1090637.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715665413309419986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-qlW6ANKKxl2R-mPcMA-n7eN8DBwvptzS5qx_3fPcaXXyqh436vKwjLQD28jWW52dRcmDbTKrb2n1Pp09KpWuue51zKa61qI3WaoS2dwE_jIYMP3rIAuOgEFK3AnS4y0EcMEv3ahJxE/s400/P1090637.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbOd57PgvPJGJCAVLFR0aeD4aBSqmjw0O5LeeHqKjusehq2t6QHUw2eG_IysRTKe8J4qjxtosybo-JS0Co369fpquY5EG95B7ocuRyTV2FihoTRvIVSESWV49rAjjeAMqe_RVCvTjO2s/s1600/P1090614.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715665406390729026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbOd57PgvPJGJCAVLFR0aeD4aBSqmjw0O5LeeHqKjusehq2t6QHUw2eG_IysRTKe8J4qjxtosybo-JS0Co369fpquY5EG95B7ocuRyTV2FihoTRvIVSESWV49rAjjeAMqe_RVCvTjO2s/s400/P1090614.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQfb8PTQYcxCBz5q2lN4ZoPZgZ6w44qe46URIQvRg17GIN57GSPkQgFAe4770_91DFnnhvV8yornEByAub1uHE7oX8ZE1I7z7MdoNCz82Xo6erpQ4QmhQ2Yrm5EWQKTNQuxKEro3e5so/s1600/P1090636.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715665402078058530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQfb8PTQYcxCBz5q2lN4ZoPZgZ6w44qe46URIQvRg17GIN57GSPkQgFAe4770_91DFnnhvV8yornEByAub1uHE7oX8ZE1I7z7MdoNCz82Xo6erpQ4QmhQ2Yrm5EWQKTNQuxKEro3e5so/s400/P1090636.JPG" /></a><br /><br /><br /><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvH9QaJLAijAwXHkbW2ZKHXFPN9nj5_xh6ynSVjzhk1-DGrCrF4C6vpmkYv8zSjl2qNea5cQ2-vzTK_0E5co5Uop3_AlJoQ-0uxg8l84InKKhFhCCbjiATjTwpa6PFIceEWpE0ECYLH4/s1600/P1090644.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715663403037096322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvH9QaJLAijAwXHkbW2ZKHXFPN9nj5_xh6ynSVjzhk1-DGrCrF4C6vpmkYv8zSjl2qNea5cQ2-vzTK_0E5co5Uop3_AlJoQ-0uxg8l84InKKhFhCCbjiATjTwpa6PFIceEWpE0ECYLH4/s400/P1090644.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNQ65CfQSzFNju6sh4-dywexQoTDpHbF432fDPNpFF__B_0ZFhtIqZPCRIos_CFMmzh6V8QwZkv-MPIn5EcK2alB3ZLC5f4_gRzBFDI-9A4VyRIy5EhoA10RX0OR4fkakMHIsyeyskhI/s1600/P1090655.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715663396220086514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNQ65CfQSzFNju6sh4-dywexQoTDpHbF432fDPNpFF__B_0ZFhtIqZPCRIos_CFMmzh6V8QwZkv-MPIn5EcK2alB3ZLC5f4_gRzBFDI-9A4VyRIy5EhoA10RX0OR4fkakMHIsyeyskhI/s400/P1090655.JPG" /></a><br /><br />食谱來自Carol~烘焙新手必備的第二本书~(<a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=67015&prev=67354&next=66798&l=a&fid=38">pg 284</a>)<br /></div><br /><br /><br /><div><strong>蜂蜜南瓜吐司</strong></div><br /><div>12兩帶蓋吐司模(20cmX10cmX10cm)</div><br /><div></div><br /><div>材料:</div><br /><div>南瓜泥150g, 高筋麵粉280g ,雞蛋1顆(約50g), 速發酵母(instant yeast)3/4茶匙 ,鹽1/8茶匙, 蜂蜜20g, 牛奶30g, 無鹽奶油30g, </div><br /><div></div><br /><div>表面裝飾: 南瓜仔80g</div><br /><div></div><br /><div>步驟:</div><br /><div>1.南瓜切大塊入蒸籠大火蒸15分鐘至竹籤能夠輕易插入的程度.</div><br /><div>2.蒸熟的南瓜必須將盤子中多餘的水倒掉然後放涼,去皮取150g 用叉子壓成泥狀.</div><br /><div>3.將所有材料(奶油除外)倒入鋼盆中攪拌搓揉7-8分鐘成為一個不黏手的麵團(液體的部份務必保留分次慢慢加入). </div><br /><div>4.將切成小塊的奶油加入繼續攪拌搓揉到完全融合, 抓住麵團一角, 將麵團朝桌子上用力甩打出去,然後對折再轉90度. 一直重覆此動作到麵團可以撐出薄膜的狀態即可.</div><br /><div>5.將麵團滾圓, 收口朝下放入抹少許油的盆中, 表面噴灑些水, 盆子罩蓋上擰乾的濕布放置到溫暖密閉的空間發酵約60分鐘至2倍大.</div><br /><div>6.將第一次發酵完成的麵團的空氣拍出, 滾成圓形, 蓋上擰乾的溼布讓麵團休息20分鐘.</div><br /><div>7.將麵團橄成長形(寬度與烤盒同寬)後, 光滑面朝下,然後由短向捲起.</div><br /><div>8.捲好的麵團收口捏緊, 表面刷上一層清水.</div><br /><div>9.將南瓜仔鋪在盤子中, 麵團表面均勻沾上一層南瓜仔.</div><br /><div>10.將麵團收口朝下放入烤盒中.</div><br /><div>11.在麵團表面噴些水放在密閉溫暖空間再發酵50-60分鐘至8分滿模程度.</div><br /><div>12.此時將烤箱打開預熱.</div><br /><div>13.放入預熱到210度c的烤箱中烘烤40分鐘.</div><br /><div>14.出爐後馬上倒扣出來放在鐵網架上放涼.</div><br /><div></div><br /><div><br /><br /><br /><br /></div><br /><br /><br /><div></div></div></div></div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com5tag:blogger.com,1999:blog-6029134612472580687.post-64353452416604503572012-02-26T03:06:00.002-08:002012-09-08T22:57:54.945-07:00巧克力蔓越莓蛋糕(Chocolate Cranberry Cupcakes)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4dU103kaClz-jPstdpmD1MHQXIH59G1b9czNfmbY1Zo3eTKDTZfbMTAzOqYeKyB3mq45Bw_sfbV7OWHiRbmmjTLkoXLhnjXu1gp-55Gb2aS_osiRPxHjPX6FiMz-KiTabZx_bLIeoMY/s1600/P1090597.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713400311478002530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4dU103kaClz-jPstdpmD1MHQXIH59G1b9czNfmbY1Zo3eTKDTZfbMTAzOqYeKyB3mq45Bw_sfbV7OWHiRbmmjTLkoXLhnjXu1gp-55Gb2aS_osiRPxHjPX6FiMz-KiTabZx_bLIeoMY/s400/P1090597.JPG" style="height: 400px; width: 300px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKUC20RAO_F4Zqc9XW5Lw2OCE9-OayIybOrprkly_Fh9mqjnaCgLOrEj5rzhQhTuJ53RqjlZA-Nv8TJuc8A6YHUCy2jh-g2zwXb7s4kguguq5vP8b4TcPYwBQMuPgoSpl8IQW2TPxhYc/s1600/P1090599.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713400301743630178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKUC20RAO_F4Zqc9XW5Lw2OCE9-OayIybOrprkly_Fh9mqjnaCgLOrEj5rzhQhTuJ53RqjlZA-Nv8TJuc8A6YHUCy2jh-g2zwXb7s4kguguq5vP8b4TcPYwBQMuPgoSpl8IQW2TPxhYc/s400/P1090599.JPG" style="height: 300px; width: 400px;" /></a><br />
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Recipe adapted from <a href="http://janechew.blogspot.com/2012/02/chocolate-cranberry-cupcakes.html?utm_source=BP_recent">Jane's Corner</a><br />
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材料:<br />
(A)80克蔓越莓,3汤匙蓝姆酒<br />
(B)45克可可粉,90克热水,1茶匙香草精<br />
(C)175克牛油,150克糖粉,3个大蛋,75克动物鲜奶油<br />
(D)175克面粉, 1/2茶匙发粉,1/2茶匙苏打粉 做法:<br />
<br />
<br />
1. 把(A)浸透约1小时。<br />2. 过筛可可粉,再倒入热水中拌匀至无颗粒状,备用。<br />3. 把牛油和糖搅拌至乳白状,慢慢把(2)加入。<br />4. 加入蛋,每次一个,搅拌均匀后加入另一个。最后加入鲜奶油,拌匀。<br />5. 加入(D),用木勺轻轻拌匀。最后加入蔓越莓,拌至混合一体即可,无须过渡搅拌。<br />6. 把面糊舀入满分杯,3/4满。<br />7. 预热烤箱170度,烘烤25分钟或至完全熟透即可。<br />8. 放在铁架上放凉。<br />9. 涂上巧克力酱,或以个人喜好作装饰。<br />
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巧克力浓酱:<br />125克巧克力,100克动物鲜奶油,20克牛油,1/2茶匙香草精,1/2茶匙蓝姆酒<br />将鲜奶油煮沸,倒入巧克力和牛油中,搅拌至溶。加入香草精和蓝姆酒,备用。 <br />
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Ingredients:<br />* 80g dried cranberries, 3 tbsp Rum<br />* 45g cocoa powder, 90g hot water, 1 tsp vanilla extract<br />* 75g butter, softened, 150g icing sugar, 3 large eggs, 75g whipping cream<br />* 175g plain flour, 1/2 tsp baking powder, 1/2 tsp baking soda<br />
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Ganache Cream:<br />
125g Semi-sweet chocolate, cut into small pieces, 100g Whipping cream, 20g Butter - cut to small pieces, 1/2 tsp Vanilla extrac, 1/2 tbsp Rum (optional) <br />
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Method:<br />
1) Soak dried cranberry with 3 tbsp of rum for one hour.<br />
2) Sieved cocoa powder and add into hot water, mix well and set aside.<br />
3) Beat butter and icing sugar together till pale. Add in cocoa mixture and vanilla extract, mix well. Add in eggs one at a time until incorporated and slowly add whipping cream into it, mix well.<br />
4) Use a wooden spatula mixed in sieved flour, baking powder and baking soda. At last mix in dried cranberries, mix well.<br />
5) Spoon batter into muffin cups to 3/4 full.<br />
6) Bake at preheated oven 170C for 25 mins or skewer inserted into centre of the cake comes out clean.<br />
7) Leave cake to cool on wire rack and spread some ganache cream on top of cake.<br />
<br />
Method for Ganache Cream:<br />
Boil whipping cream and pour cream into chocolate pieces and butter, stir until smooth.<br />
add vanilla extract and rum, stir well.<br />
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-85299725380091083202012-02-26T02:41:00.003-08:002012-02-26T02:54:47.118-08:00人吃人愛~简易豆腐花<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fyK4WaTR3WgpQUDNUTqPZ2VnTu7lLV_w5XE2DnnXa0jU1fNi4gPHwpvhDNMq7BJB0XC1FCnwkPpG81MPclyIrGg4bDg4poCTmNE1i1HLPggnJhOTkcblDhsk9wJTUtHRyzDFDcwAtog/s1600/P1090589.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713394897255766850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fyK4WaTR3WgpQUDNUTqPZ2VnTu7lLV_w5XE2DnnXa0jU1fNi4gPHwpvhDNMq7BJB0XC1FCnwkPpG81MPclyIrGg4bDg4poCTmNE1i1HLPggnJhOTkcblDhsk9wJTUtHRyzDFDcwAtog/s400/P1090589.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYR_8n-gUrwv85FCsyVaLm_ExSnA1YqoPNls7q8oRnNurVdKJ5yOHPt1EMWNFLsm6H9yV6-mmeqfNq4BouHeonL4cu2WSbZ0VQ1hl_KFWR1dUkSTqh9H0d3VbMvdqTvom5C0jp4vMPeo/s1600/P1090586.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713394893480827682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYR_8n-gUrwv85FCsyVaLm_ExSnA1YqoPNls7q8oRnNurVdKJ5yOHPt1EMWNFLsm6H9yV6-mmeqfNq4BouHeonL4cu2WSbZ0VQ1hl_KFWR1dUkSTqh9H0d3VbMvdqTvom5C0jp4vMPeo/s400/P1090586.JPG" /></a><br /><br />简易豆腐花來自<a href="http://gpf5666.blogspot.com/2012/02/blog-post_18.html">QiQi in the house</a></div><br /><div></div><br /><div>简易豆腐花</div><br /><div>材料: </div><br /><div>1/2茶匙 燕菜粉 </div><br /><div>600cc 无糖室温豆漿(分成2份)</div><br /><div></div><br /><div>做法:</div><br /><div>1) 一半(300ml)的室温豆浆水慢慢加热。 </div><br /><div>2) 把1/2茶匙的燕菜粉加到剩余的(300ml)豆浆水中慢慢搅拌,然後倒入炉上的锅中。</div><br /><div>3) 一边煮一边搅拌,豆浆一滾就熄火;过滤及尽量把表层的泡沫去掉。 </div><br /><div>4) 冷却后,放进冰箱冷藏至少4小時或隔夜。配搭黄糖水、白糖水或任何自己喜爱的糖水食用。 </div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-88432624600840137932012-02-26T02:23:00.003-08:002012-09-08T22:58:52.787-07:00糖鑽巧克力餅乾<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTJz7nc82pfbAvusUVhYbT2i92YMK4wBdr0TvTaqhDtjKxinKjrZTS5mwNndIWe_jzXAv5fivjIA3unwZOyQO8pJHqviLJTEq02G6sxUGG45_U36gQsGbjJ-4l1GiYK_lTj2sx_o69a8/s1600/P1090572.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713390159499571042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTJz7nc82pfbAvusUVhYbT2i92YMK4wBdr0TvTaqhDtjKxinKjrZTS5mwNndIWe_jzXAv5fivjIA3unwZOyQO8pJHqviLJTEq02G6sxUGG45_U36gQsGbjJ-4l1GiYK_lTj2sx_o69a8/s400/P1090572.JPG" style="height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-2Yn6P5xNQR9wUzgO5bNYASDuCF9Hm9Iwhmz_1d_Kf67ngNCLE7Oe4aH6ec8fD3gOLYr3G3vCDot8YWTDrqDDamIGTLyW4rc-6ZuVNICLwwvB5GyJzQeWJuElf-1bcZa4glcyhXtPg/s1600/P1090578.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713390155984427090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-2Yn6P5xNQR9wUzgO5bNYASDuCF9Hm9Iwhmz_1d_Kf67ngNCLE7Oe4aH6ec8fD3gOLYr3G3vCDot8YWTDrqDDamIGTLyW4rc-6ZuVNICLwwvB5GyJzQeWJuElf-1bcZa4glcyhXtPg/s400/P1090578.JPG" style="height: 400px; width: 300px;" /></a><br />
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食谱來自Caro1~烘焙新手必備的第一本书 </div>
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<ul><br />
<li><br />糖鑽巧克力餅乾 (pg 58)<br /></li>
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com0tag:blogger.com,1999:blog-6029134612472580687.post-11527506829003826172012-02-18T05:41:00.000-08:002012-09-08T22:59:33.470-07:00Biscotti - Almond Apricot<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQarqlU_5ywIA-E8BxqZAixRAZdwEo2LQxE5SF7rCEjJhiDyICq0QK0CLH48DMAiAb-5tThLl74WWEKrpilvE5bk4UPbwk0MtyCMs8H4rJxvaJfEfJxgFQiMNLNApo9Or7OJJMn8tjto/s1600/P1090548.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710471976853398066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQarqlU_5ywIA-E8BxqZAixRAZdwEo2LQxE5SF7rCEjJhiDyICq0QK0CLH48DMAiAb-5tThLl74WWEKrpilvE5bk4UPbwk0MtyCMs8H4rJxvaJfEfJxgFQiMNLNApo9Or7OJJMn8tjto/s400/P1090548.JPG" style="height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX7Vkq9Ln7yVjq7syj3fe5McZ1X256Kvej5tt4ziW_-qAl2NTb_hRvPNNlsnaQTgguUfTVBuv4qoUoiTQ0AaQu83Ok_JT6Nkrhyqb8nHMut-GoQdg3zCzZRpiP7QSgTp_8ozDMjq9ehg/s1600/P1090546.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710471972387087250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX7Vkq9Ln7yVjq7syj3fe5McZ1X256Kvej5tt4ziW_-qAl2NTb_hRvPNNlsnaQTgguUfTVBuv4qoUoiTQ0AaQu83Ok_JT6Nkrhyqb8nHMut-GoQdg3zCzZRpiP7QSgTp_8ozDMjq9ehg/s400/P1090546.JPG" style="height: 300px; width: 400px;" /></a><br />
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Recipe <a href="http://giecorner.blogspot.com/2012/02/biscouti.html">here</a> .<br />
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com4tag:blogger.com,1999:blog-6029134612472580687.post-9352758775848599742012-02-05T01:39:00.000-08:002012-09-08T23:00:08.992-07:00Biscotti ****<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbZpgHLNhsFxT55dY24Mg7pTd9IBz5FqSYclHk25_KQsokp8loeidSgjdjvY9NYIwz4eOFPOi1a_XNyZQle8QRIPJohjVrc7sv3m0ZtHEXmQ0D-j9QTRWMvfyxgWkHkW7Pv2XVY_7YWY/s1600/P1090394.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5705591905351402994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbZpgHLNhsFxT55dY24Mg7pTd9IBz5FqSYclHk25_KQsokp8loeidSgjdjvY9NYIwz4eOFPOi1a_XNyZQle8QRIPJohjVrc7sv3m0ZtHEXmQ0D-j9QTRWMvfyxgWkHkW7Pv2XVY_7YWY/s400/P1090394.JPG" style="height: 300px; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrWuQOZROGqjDG8xQD1cLaOvQMogf639lpGCxgFdzWfLbe_DGIxRJ4g2bCPKl9yqWBg2W2vUprPXTa57fL9a-uG77Fe2gVd_vTtpSpaJA_6qhE4qZjyC60OoxKEwB4zcPVgMEmQKqQ7U/s1600/P1090396.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5705590237854037394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrWuQOZROGqjDG8xQD1cLaOvQMogf639lpGCxgFdzWfLbe_DGIxRJ4g2bCPKl9yqWBg2W2vUprPXTa57fL9a-uG77Fe2gVd_vTtpSpaJA_6qhE4qZjyC60OoxKEwB4zcPVgMEmQKqQ7U/s400/P1090396.JPG" style="height: 300px; width: 400px;" /></a><br />
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Recipe adapted from Ms Agnes Chang ~<em> I Can Bake</em></div>
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<strong>Ingredients :</strong></div>
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<ul><br /><br />
<li>3 egg white</li>
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<li>100g castor sugar</li>
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<li>120g plain flour</li>
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<li>120g whole unblanched almonds</li>
</ul>
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<strong>Method :</strong></div>
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<ol><br /><br />
<li><br /><br /><div align="justify">
Whisk egg white until light and fluffy. Slowly add in sugar and continue to whisk until stiff.</div>
</li>
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<li><br /><br /><div align="justify">
Fold flour and almonds lightly into the mixture.</div>
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<li><br /><br /><div align="justify">
Prepare a 20cm x 10cm loaf tin, line it with baking paper and pour in the mixture. Bake in a pre-heated oven at 180c for 30-35 mins till cooked and lightly brown. Remore and leaveto cool. Cover the loaf and chill it in the fridge for 1-2 days.</div>
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<li><br /><br /><div align="justify">
Use a very sharp knife and cut it into thin slices. Arrange onto a baking tray lined with greased proof paper and bake in an oven at 130c for about 45 mins to 1 hour, till very dry and crisp.</div>
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Leave to cool before storing.</div>
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angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com2tag:blogger.com,1999:blog-6029134612472580687.post-40401741566007660252012-01-22T00:54:00.000-08:002012-01-22T01:07:05.821-08:00☆☆新年快乐☆祝大家龙年行大运、健健康康☆☆<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fUayty-DdersOVT6xyxRily5bKaNt2Kk33aLYKCLH4pmX03nqxjWM6aOdfbKUDOc5rflMYK8iAB0Xr-Wvk4HJqMQYzs2GIgxgVEG46e8Ke0A3hGxADPn3u050ZcktYUj_HePBOM6n7w/s1600/1320619557_0ck1xxp5mr9ftfa.jpg"><img style="WIDTH: 400px; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5700378346387297266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fUayty-DdersOVT6xyxRily5bKaNt2Kk33aLYKCLH4pmX03nqxjWM6aOdfbKUDOc5rflMYK8iAB0Xr-Wvk4HJqMQYzs2GIgxgVEG46e8Ke0A3hGxADPn3u050ZcktYUj_HePBOM6n7w/s400/1320619557_0ck1xxp5mr9ftfa.jpg" /></a><br /><br /><br /><div><span style="color:#ff0000;"></span></div>angiehttp://www.blogger.com/profile/04243753477537989374noreply@blogger.com2