tag:blogger.com,1999:blog-56138291690454075762024-02-08T10:59:18.892+08:00好心情廚房喜歡烹飪
喜歡在廚房 胡亂學 胡亂試 胡亂做
Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-5613829169045407576.post-31384399008419104342014-07-07T17:10:00.000+08:002014-07-07T17:11:41.029+08:00好心情廚房愛上了整餅<div class="separator" style="clear: both; text-align: left;">
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<span style="color: black;">最近愛上整餅, 我所有的工餘時間就是跟麵粉, 牛油和糖玩遊戲. 其實每次把焗好的甜品, 妝扮得美美的, 總是有種說不出的喜悅. 大家有時間可以跟蹤我的facebook和instagram來跟我保持接觸呀!</span></div>
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<span style="color: black;">Instagram: Bforbakeryhk</span></div>
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<span style="color: black;">Facebook: facebook.com/bforbakeryhk</span></div>
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-75330066248428805812014-03-05T15:25:00.000+08:002014-03-05T15:25:24.540+08:00蝦醬蒸豬頸肉<div class="separator" style="clear: both; text-align: left;">
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很久沒有update了! 這幾個月身體和精神狀態一直很差, 煮了都沒心情處理上載. 現在要保養好身子, 收拾心情從新出發!</div>
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現在就讓我介紹一個十分好送飯的家常小菜 - 蝦醬蒸豬頸肉. 這是我老公最愛的菜式!! 每次煮了特色的, 用心的菜式, 然後問他你最喜歡吃我煮的什麼菜? 不用1秒....."蝦醬蒸豬頸肉" 便是他的答案. 哎! 真是令人氣餒的答案...................</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooRHFc870mSPZuT8YI35fLvq5yPwHFbg-VqcQFUPMOvm3HL8ifh8s2BEV42iCZHmgW_dECVyNuniAnkxObtzgIZ5XJJBabWCHen1U6cCL1dKxv3dRdrblWOyDJSEjme0U0WGarpFkbwY/s1600/DSCN3430.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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材料: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzMFarORoOqJTw-jyg-_vvhQMhaApVrEDdUlKvw4_niYm1_uEqkwyRZSxiRPTkOerf73GVY42th_pKj2Htjd9WN31bOenN5GBRUXNpk4qBIp3pIO-Bi9hc89H8YXyJwkE_zE2kyXRcn0/s1600/DSCN3426.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzMFarORoOqJTw-jyg-_vvhQMhaApVrEDdUlKvw4_niYm1_uEqkwyRZSxiRPTkOerf73GVY42th_pKj2Htjd9WN31bOenN5GBRUXNpk4qBIp3pIO-Bi9hc89H8YXyJwkE_zE2kyXRcn0/s1600/DSCN3426.JPG" height="240" width="320" /></a></div>
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<ol>
<li>新鮮豬頸肉-----------------------------------1塊</li>
<li>蔥花-------------------------------------------適量 </li>
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調味料: <br />
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<li>淡口蝦醬--------------------------------------4湯匙</li>
<li>蒜頭-------------------------------------------3粒, 切成蓉</li>
<li>糖----------------------------------------------2湯匙</li>
<li>米酒-------------------------------------------1茶匙</li>
<li>粟粉-------------------------------------------1茶匙</li>
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做法:</div>
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1. 將所有調味料放入小碗拌勻, 試味. 要比自己喜歡的口味咸一點點便對!</div>
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2. 調味料跟豬頸肉拌勻, 醃30分鐘</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixc5rOYrIOBcQphKjWX3uJMAR8wQVpRIcauIbt1s0Hh7N17Go9aRW65vhEUOCphsLFEn0vrV2jnwLd9JwCpHXi6HtxBw8s9tmGZoLzc9zw2ehPdY5Nov8QTKHZOrAqFTF_9VHVulzG1t8/s1600/DSCN3427.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixc5rOYrIOBcQphKjWX3uJMAR8wQVpRIcauIbt1s0Hh7N17Go9aRW65vhEUOCphsLFEn0vrV2jnwLd9JwCpHXi6HtxBw8s9tmGZoLzc9zw2ehPdY5Nov8QTKHZOrAqFTF_9VHVulzG1t8/s1600/DSCN3427.JPG" height="240" width="320" /></a></div>
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3. 水滾, 大火蒸10分鐘.</div>
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4. 灑上蔥花, 完成.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkKSHZGzGkyxZSLhjDJntOIuBzDtD6xEImlM_ttpYGsBqt7zP50e92laHb-L9hqHjqW9UuhiSR0ee4ZgNdZx84DM-QFJ41Ub9JyO9NA3NitgvBM4nN_HLNwnqtBiuWZwq4zIu1PgE5yQ/s1600/DSCN3431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkKSHZGzGkyxZSLhjDJntOIuBzDtD6xEImlM_ttpYGsBqt7zP50e92laHb-L9hqHjqW9UuhiSR0ee4ZgNdZx84DM-QFJ41Ub9JyO9NA3NitgvBM4nN_HLNwnqtBiuWZwq4zIu1PgE5yQ/s1600/DSCN3431.JPG" height="240" width="320" /></a></div>
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註:<br />
1. 我的淡口蝦醬是在大澳買的, 有小蝦毛乾, 不像傳統的濃味和咸.<br />
2. 如用傳統的蝦醬, 請一湯匙續小加,直至調到適合的咸道<br />
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-54534393907332198792014-01-17T16:48:00.000+08:002014-01-17T16:48:00.187+08:00馬來西亞肉骨茶<div class="separator" style="clear: both; text-align: left;">
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馬來西亞有什麼名菜? 相信肉骨茶絕對是其中一道, 肉骨茶是包含了當歸, 川芎等很補身的藥材, 對身體非常有益. 不過躁底的朋友, 就未必適合了.</div>
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在馬來西亞的肉骨茶有不同派別, 我個人喜歡清淡一點, 新峰肉骨茶就最合我胃口. 我的好朋友從馬來西亞帶了新峰肉骨茶包給我作手信, 很實用又合我心意. 其實呢....有了肉骨茶包, 要煮肉骨茶就如煮公仔麵一樣簡單, 因為茶包背後已列有詳細的烹調方法. 完全是沒技巧的! :p </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCV3pH0MZHytOPh0qtNNDyDpSjKI47nRJ8eNZad7-SZDKObsmteE06DpMYeNg169wGO4_PD42coS3fnmk1wA4bKGurHTYomXtg_-rNCzUzhvg1M7LGFxbg5W5lmLvACzcwpmx8XHIVIU/s320/DSCN3198.JPG" height="240" width="320" /></div>
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材料: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RV6CLFM4zgnA0zlUoIX8hnMOOTFeuEsi-r06G829amiuEc0WjSmfZVsYD-gBCapS7630X4NEdQcIjwp_gKewKxIiGp82QTGaUIOaFSrO3si1kFTKLeqju25zVikROQhMqqYpUjMMCpI/s1600/DSCN3186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RV6CLFM4zgnA0zlUoIX8hnMOOTFeuEsi-r06G829amiuEc0WjSmfZVsYD-gBCapS7630X4NEdQcIjwp_gKewKxIiGp82QTGaUIOaFSrO3si1kFTKLeqju25zVikROQhMqqYpUjMMCpI/s320/DSCN3186.JPG" height="240" width="320" /></a></div>
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<ol>
<li>肉骨茶包---------------------------------------1包 </li>
<li>一字排------------------------------------------1斤 </li>
<li>水------------------------------------------------6碗 </li>
<li>蒜頭--------------------------------------------1個</li>
<li>金菇菜-----------------------------------------1包</li>
<li>黑豉油-----------------------------------------1/2 Tbsp (那種用來點海南雞, 黑色杰身的豉油)</li>
<li>鹽-----------------------------------------------1 Tsp</li>
<li>豉油---------------------------------------------1 Tbsp</li>
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做法:<br />
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1. 肉排用小火汆水5分鐘, 然後用清水沖一沖<br />
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2. 鍋內注6碗水, 煲滾後, 放入肉排<br />
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3. 水再滾起後, 加入肉骨茶包, 蒜頭, 金菇菜和所有調味料<br />
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4. 水再滾起後, 轉小火煲45 - 60分鐘. 完成!<br />
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註:<br />
1. 請參考我的爐火篇 - <a href="http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html" target="_blank">http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html</a><br />
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2. 除了金菇菜, 大家可隨意加上自己喜歡的配菜如冬菇, 豬腸...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCV3pH0MZHytOPh0qtNNDyDpSjKI47nRJ8eNZad7-SZDKObsmteE06DpMYeNg169wGO4_PD42coS3fnmk1wA4bKGurHTYomXtg_-rNCzUzhvg1M7LGFxbg5W5lmLvACzcwpmx8XHIVIU/s1600/DSCN3198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-81068751048725535662014-01-05T15:26:00.002+08:002014-01-05T22:22:05.195+08:00我的第一個baby誕生了 - Wedding Candy Bar在過去的兩個月都十分忙碌, 時間和腦筋都花在為我家小妹妹設計和籌備婚禮Candy bar. 始終是第一次擔大旗, 而我又不懂用Photoshop去做設計, 所以總覺有點力有不逮, 所有的美術設計, 都是發揮了讀書年代在美術堂學過的技巧. 不管如何, 我是很滿意這個小baby, 因為這個candy bar的誕生是靠不同單位的協助, 它是愛情, 親情和友情的結晶品.<br />
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各位有緣人, 如果你需要candy bar服務, 又喜歡我的設計, 可以電郵給我! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0F-beNSdojkVPd7fEJalQbmNSOKEac4FIjU_9A_3rVark3fgL7ZaZHh462aIt1dDzGirndNfh2ev_9DPLhVKxtCIHi5ek3upEo9cvjdioYvL360Mu8jaWLLRmmYhNGtyLV9rvdFYvrI/s1600/blog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0F-beNSdojkVPd7fEJalQbmNSOKEac4FIjU_9A_3rVark3fgL7ZaZHh462aIt1dDzGirndNfh2ev_9DPLhVKxtCIHi5ek3upEo9cvjdioYvL360Mu8jaWLLRmmYhNGtyLV9rvdFYvrI/s320/blog.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-19698867526793121362014-01-05T01:51:00.001+08:002014-01-05T01:51:44.238+08:00 可愛薑餅人 Gingerbread Man Cookies<div>
我承認是太遲post出來了, 因為12月真的太忙了, 煮了的, 焗了的, 都沒有時間坐下來寫文. 這班薑餅仔實在太可愛了, 不捨得讓他們坐冷板櫈, 還是讓他們曝一曝光啦!<br />
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我覺得自己太幸運了, 第一次做薑餅人曲奇, 就找對了recipe. 時間都花了在爬文, 看見很多人都是跟Martha Stewart的recipe做的. 味道真的恰到好處, 不太甜. 喜歡! :)<br />
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Reference link:</div>
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<a href="http://www.marthastewart.com/856801/basic-gingerbread-cookies" target="_blank">http://www.marthastewart.com/856801/basic-gingerbread-cookies</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzE_9p_PYvEudPSyiCTsFpz-kRRwA4agm3r_AUFNYdST-XFw6TdsB8kN-aSwME_fy43rHkP5oIB9TsiaaVKbqdgt_XzBvGKZ-VxKowwHtA_S-HQk6iNNlLQAey8E90-J14lu75XX9dRo/s1600/DSCN3295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzE_9p_PYvEudPSyiCTsFpz-kRRwA4agm3r_AUFNYdST-XFw6TdsB8kN-aSwME_fy43rHkP5oIB9TsiaaVKbqdgt_XzBvGKZ-VxKowwHtA_S-HQk6iNNlLQAey8E90-J14lu75XX9dRo/s320/DSCN3295.jpg" width="240" /></a></div>
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材料:</div>
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<ol>
<li>中筋麵粉-----------------------------------------------6 Cups</li>
<li>梳打粉baking soda------------------------------------1 tsp</li>
<li>泡打粉baking powder--------------------------------1/2 tsp</li>
<li>無鹽牛油-----------------------------------------------226g</li>
<li>啡糖-----------------------------------------------------1 Cup</li>
<li>薑粉ground ginger------------------------------------4 tsps</li>
<li>玉桂粉ground cinnamon-----------------------------4 tsps</li>
<li>丁香粉ground cloves---------------------------------1.5 tsps</li>
<li>鹽--------------------------------------------------------1.5 tsps</li>
<li>蛋--------------------------------------------------------2隻</li>
<li>黑糖漿molasses or black treacle--------------------1 Cup</li>
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做法:</div>
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1. 中筋麵粉, 梳打粉和泡打粉過篩, 備用<br />
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2. 牛油放軟, 用電動打發器將牛油打拌</div>
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2. 分數次將啡糖加入牛油, 用打發器打至完全混合.<br />
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3. 加入薑粉, 玉桂粉, 丁香粉和鹽, 混合好<br />
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4. 加入蛋和molasses, 用打發器充分混合好<br />
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5. 拌入已過篩的粉類, 用打發器以慢速, 把所有材料混合好<br />
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6. 將面糰分成3份, 用手略壓平, 包上保鮮紙, 置雪櫃最少1小時<br />
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7. 預熱焗爐至180度<br />
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8. 在工作台上洒點麵粉, 把麵糰輾至1/8"厚度 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LwT_fgmSQBwHHCpmGO4Py8VTPKEmUMmxQ7mGPrIsdCzPqInHe19qeon3AEgY3rBBYL2GDVPHsv-dejEZafpATcRiYwArtHMhUFG_gbGLVkuOMSklW9d2_9IFZAPns-F2c44rIU-EDfg/s1600/DSCN3281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LwT_fgmSQBwHHCpmGO4Py8VTPKEmUMmxQ7mGPrIsdCzPqInHe19qeon3AEgY3rBBYL2GDVPHsv-dejEZafpATcRiYwArtHMhUFG_gbGLVkuOMSklW9d2_9IFZAPns-F2c44rIU-EDfg/s320/DSCN3281.JPG" width="320" /></a></div>
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9. 用餅模在麵糰上切出薑餅仔形狀<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQUF9A8saEgHX-I6FpEGnmWz7Ns6-34CV9-AjPRPTWCHDeX5b8pfPCDVqXOA6S9yCnGVFrq0P1YgJ5AuKt6BMbsGdXl12r-kgFfFDEOFEasgY8fhz_0wF9EdjK6Cjkel3ZNCuhtqjHNQ/s1600/DSCN3282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQUF9A8saEgHX-I6FpEGnmWz7Ns6-34CV9-AjPRPTWCHDeX5b8pfPCDVqXOA6S9yCnGVFrq0P1YgJ5AuKt6BMbsGdXl12r-kgFfFDEOFEasgY8fhz_0wF9EdjK6Cjkel3ZNCuhtqjHNQ/s320/DSCN3282.JPG" width="320" /></a></div>
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10. 放上焗盤上<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUIRMx8KBd17nit98D63GQppkAL3W_Vck6-yDq8BHd-wxz49N_EjCcTRRH9LKQJ5YRJ03q4B9ZQiMidvCsOZxtZZda9EzBtO9ays36tgoyEPvjK4gqVvfkG1Z7UB3FuJMaM56jmsLRSM/s1600/DSCN3284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUIRMx8KBd17nit98D63GQppkAL3W_Vck6-yDq8BHd-wxz49N_EjCcTRRH9LKQJ5YRJ03q4B9ZQiMidvCsOZxtZZda9EzBtO9ays36tgoyEPvjK4gqVvfkG1Z7UB3FuJMaM56jmsLRSM/s320/DSCN3284.JPG" width="320" /></a></div>
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11. 以180度, 焗20分鐘<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwYSioOvhvTB7ifQzaLrLWFxrIuAVF3gOhvEvorGrK6D2NjLYOlWCuTUv-_JGVNATFNs5tOGpa8jBERQNqOVGh-UUZ1Yo34eh8Z5vu9Rj32qChTAp1VmPY8r-ybKidOjeW-G49B2obVc/s1600/DSCN3287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwYSioOvhvTB7ifQzaLrLWFxrIuAVF3gOhvEvorGrK6D2NjLYOlWCuTUv-_JGVNATFNs5tOGpa8jBERQNqOVGh-UUZ1Yo34eh8Z5vu9Rj32qChTAp1VmPY8r-ybKidOjeW-G49B2obVc/s320/DSCN3287.JPG" width="320" /></a></div>
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12. 用白色糖霜筆或白朱古力筆幫薑餅仔化妝<br />
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13. 完成<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VLghsUJ1W2ZnsCkaCs-jbd6kDzlB6VSdbN6XEzr2sW0JvgYJZaKwKTd1CSAITq6r115v-VlzAfVkay_B2cClFPryqMzp8B3IKH5E5euM_6AMzviy-VWa6ephkgCCgLVmfhLzmXVElq8/s1600/DSCN3293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VLghsUJ1W2ZnsCkaCs-jbd6kDzlB6VSdbN6XEzr2sW0JvgYJZaKwKTd1CSAITq6r115v-VlzAfVkay_B2cClFPryqMzp8B3IKH5E5euM_6AMzviy-VWa6ephkgCCgLVmfhLzmXVElq8/s320/DSCN3293.JPG" width="320" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-80210111362533056452014-01-05T01:00:00.000+08:002014-01-05T15:33:05.232+08:00涼拌青瓜<div class="separator" style="clear: both; text-align: left;">
每次到中菜館, 都喜歡點拍青瓜. 每一家的拍青瓜口味都不同, 我就較喜歡帶點微辣的拍青瓜. 其實自己做也很簡單, 拍幾拍, 混幾混, 便完成. 更好的是你可按自己口味調效喜歡的調味汁料, 不喜歡辣的, 可踢走辣椒油; 喜歡酸一點的, 可使加多些醋. 沒有什麼規則, 很隨意的.</div>
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材料:</div>
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<ol>
<li>青瓜---------------------------------1大條, 約220g</li>
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調味料:</div>
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<li>蒜頭---------------------------------3大粒</li>
<li>糖------------------------------------1茶匙</li>
<li>白醋---------------------------------1茶匙</li>
<li>老干媽辣椒油---------------------1/2茶匙 (或普通辣椒油)</li>
<li>豉油---------------------------------3茶匙</li>
<li>麻油---------------------------------1/2茶匙</li>
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做法:</div>
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1. 把所有調味料混合好, 備用</div>
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2. 清洗青瓜後抹乾, 切斷</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpFERAxkontZ_HhHl0J-rBAWc4QuYWq6B10G7ZH2N4K8NYa7IYVrObzXNCcYBCRYrJPeRO9a9fjKkdxKLJQo9Iem2LcwQptc85836kmLLayrIKXc4PoLXYIPEAzK_vmdxvHzeUe8CJU0/s1600/DSCN3210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpFERAxkontZ_HhHl0J-rBAWc4QuYWq6B10G7ZH2N4K8NYa7IYVrObzXNCcYBCRYrJPeRO9a9fjKkdxKLJQo9Iem2LcwQptc85836kmLLayrIKXc4PoLXYIPEAzK_vmdxvHzeUe8CJU0/s320/DSCN3210.JPG" width="320" /></a></div>
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3. 放入保鮮袋內, 用菜刀拍碎<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElW0sNnBQRzohQbzPZg8c0O0rKQP8WQ9g55m_H7_MoVaObJ9qCuYmPd2HRZshKRIDMeK3ep7LiykR5N5wCv4YM3QZHUpipPHLM01y__m3E_dQYKXgTMtwKmn4ocfhAkx_vRiUN-5nCCU/s1600/DSCN3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElW0sNnBQRzohQbzPZg8c0O0rKQP8WQ9g55m_H7_MoVaObJ9qCuYmPd2HRZshKRIDMeK3ep7LiykR5N5wCv4YM3QZHUpipPHLM01y__m3E_dQYKXgTMtwKmn4ocfhAkx_vRiUN-5nCCU/s320/DSCN3211.JPG" width="320" /></a></div>
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4. 倒入混合好的調味料, 拌勻. 完成! </div>
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-82199260659601878672013-12-02T23:33:00.000+08:002013-12-03T11:36:22.276+08:00白酒忌廉煮法國藍青口 blue mussels in white wine and creamy sauce煮海鮮是最沒難度的, 只要海鮮生猛, 儘管你只是加點鹽, 加點油去烹調, 也可以十分美味. 上餐廳吃藍青口, 500g都要200大元, 2個人吃, 總嫌不夠喉. 自家做, 買一盒1kg的正宗法國新鮮藍青口回家才$148, 2個人可以手不停, 口不停地吃吃吃, 十分滿足! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jJp7kyxsfI-eJ8toVDFNO2DlfLTOkncccSuLOTANjID7rOh_PqURbLoT2w7uMs4U4GCKnPYX4pgYFrl6rwPzyrMoAIuMUChuDT4uDpcR6HA5Y2eRbuLEMGczmw3gXfBkJV8decPT6wk/s1600/DSCN3148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jJp7kyxsfI-eJ8toVDFNO2DlfLTOkncccSuLOTANjID7rOh_PqURbLoT2w7uMs4U4GCKnPYX4pgYFrl6rwPzyrMoAIuMUChuDT4uDpcR6HA5Y2eRbuLEMGczmw3gXfBkJV8decPT6wk/s320/DSCN3148.JPG" width="320" /></a><br />
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材料: (2 - 4人)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fmbbrJ9LiEoAbTkpynXPWYqwKkcm9ZFIO3p75XzhOSgLs_A0EJCheB5bQD_-PllYEnpvOzVON753Lj_1KIIRsOvrQ9rpfzjrWORsA9iGee2jjJTySa5O0sN5hkpasGrLdsKjxkMnfWk/s1600/DSCN3128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fmbbrJ9LiEoAbTkpynXPWYqwKkcm9ZFIO3p75XzhOSgLs_A0EJCheB5bQD_-PllYEnpvOzVON753Lj_1KIIRsOvrQ9rpfzjrWORsA9iGee2jjJTySa5O0sN5hkpasGrLdsKjxkMnfWk/s320/DSCN3128.JPG" width="320" /></a><br />
<ol>
<li>法國藍青口---------------------------1kg</li>
<li>洋蔥-----------------------------------1個, 切小粒</li>
<li>蒜頭-----------------------------------3大粒, 切成蓉</li>
<li>煙肉-----------------------------------2 - 3片, 切粒 </li>
<li>白酒-----------------------------------2 Tbsps, 用比較dry的白酒比較合適</li>
<li>雞湯-----------------------------------250ml </li>
<li>鹽---------------------------------------適量</li>
<li>黑椒-------------------------------------適量</li>
<li>忌廉whipping cream---------------------適量</li>
<li>西式芫茜Parsley----------------------適量</li>
</ol>
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做法:<br />
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1. 冷鍋下油, 油熱, 下煙肉, 炒至金黃色<br />
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2. 放洋蔥和蒜蓉, 炒至金黃軟身<br />
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3. 放白酒, 炒一會, 讓酒精揮發<br />
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4. 放雞湯和黑椒, 煮滾, 試味, 不夠咸便放適量鹽. *不用放太多鹽, 青口已有咸味*<br />
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5. 將爐火加大至中大火, 汁料滾起, 放青口, 繼續以中大火, 重覆以下步驟3次, 然後關火.<br />
- 上蓋, 煮1分鐘. 開蓋, 炒一炒, 讓青口掛上汁料.<br />
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經過3次煮焗, 所有青口已經開口, 沒開口的是壞了, 請棄掉! <br />
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6. 最後, 倒入適量忌廉, 灑上芫茜. 完成.<br />
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註:<br />
1. 煮海鮮一定要大火, 以最短時間把海鮮煮熟, 才鮮嫩.<br />
2. 青口湯汁, 可用來拌法包或意粉, 別具風味.<br />
3. 請參考我的爐火篇, 我家爐頭的中大火都幾猛!<br />
<a href="http://goodmoodkitchen.blogspot.hk/search/label/%E7%88%90%E7%81%AB%E7%AF%87" target="_blank">http://goodmoodkitchen.blogspot.hk/search/label/%E7%88%90%E7%81%AB%E7%AF%87</a> </div>
Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-44591085467563981132013-11-19T14:15:00.003+08:002013-11-19T14:15:43.389+08:00蕃茄紅蘿蔔炆牛肋肉<div class="separator" style="clear: both; text-align: left;">
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每次煮這類型的菜式, 我都會多放一點蔬果配菜, 我覺得經了長時間炆焗的配菜吸收了所有肉汁和調味精華, 十分入味, 用來配飯一流.<br />
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另外, 我的口味有點缺陷, 我喜歡飲紅酒, 可是不懂欣賞加了紅酒烹調的菜式, 做這類炆肉菜式還是用小朋友也適合的調味比較合我. :) <br />
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材料: (4 -6 人份量)</div>
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<ol>
<li>牛肋肉--------------------------------------------800g </li>
<li>洋蔥-----------------------------------------------1個, 切絲</li>
<li>乾蔥-----------------------------------------------2粒, 切片</li>
<li>蕃茄-----------------------------------------------2個, 切粒</li>
<li>甘荀-----------------------------------------------1kg, 約6條, 切大件</li>
<li>香葉 bay leave-------------------------------2片</li>
<li>罐裝蕃茄蓉chopped tomato--------------1罐</li>
<li>茄膏tomato paste--------------------------------2 Tbsps</li>
<li>糖--------------------------------------------------3 Tbsps</li>
<li>鹽--------------------------------------------------適量 (我放了4茶匙)</li>
<li>黑胡椒--------------------------------------------適量</li>
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做法:<br />
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1. <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">牛肋粒汆水, 放入熱水小火燙5分鐘, 用清水洗滌一下, 切大件備用</span><br />
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2. 油熱, 以中火炒香洋蔥和乾蔥<br />
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3. 加入牛肉粒, 略煎表面<br />
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4. 加入蕃茄粒, 炒勻<br />
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5. 加入甘荀, 炒勻<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy1J_d8HScdclVEfUCI6SIAkeri_40GANbSNNvcqZcHbMLtCsBsgSzXPTV0cmsXVRcQfBwDR-QG2o6fJKfxxMlJLxjSAA2uhqvR6pdlU_t7JlU8yCEWErg24UxfZ6T_qFXJ1Oju8oTjk/s1600/DSCN3098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy1J_d8HScdclVEfUCI6SIAkeri_40GANbSNNvcqZcHbMLtCsBsgSzXPTV0cmsXVRcQfBwDR-QG2o6fJKfxxMlJLxjSAA2uhqvR6pdlU_t7JlU8yCEWErg24UxfZ6T_qFXJ1Oju8oTjk/s320/DSCN3098.JPG" width="320" /></a></div>
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6. 倒入罐頭蕃茄蓉, 跟所有材料拌勻<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIB2A73L964o2KYgDyMzXWFSW3b9T91JIirYLKJaLMQ99G_fJvPHupYhWxXzTRWxAiXhs-OC_WI-h4jheC6HFvAZOJFaiH89YkjhG_EO5gjE8wHsBRfk_dmTTpt4qohbI_T4uSlEtVL8/s1600/DSCN3099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIB2A73L964o2KYgDyMzXWFSW3b9T91JIirYLKJaLMQ99G_fJvPHupYhWxXzTRWxAiXhs-OC_WI-h4jheC6HFvAZOJFaiH89YkjhG_EO5gjE8wHsBRfk_dmTTpt4qohbI_T4uSlEtVL8/s320/DSCN3099.JPG" width="320" /></a></div>
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7. 加入香葉, 茄膏, 糖, 鹽和黑胡椒, 拌勻.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOjqvnJqdVGIHpe4Gdc_3LS-wSXz3puTfbGyE5D-XZ6IlTjqy6TLIaTBXFVgATZ6SiQtTFml_JYsmhQMrKDMdjgNZ7YYWNjwTgC264whmpTpLXxhx8yRzDgsWadlO2-6V0s2sggtASeY/s1600/DSCN3100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOjqvnJqdVGIHpe4Gdc_3LS-wSXz3puTfbGyE5D-XZ6IlTjqy6TLIaTBXFVgATZ6SiQtTFml_JYsmhQMrKDMdjgNZ7YYWNjwTgC264whmpTpLXxhx8yRzDgsWadlO2-6V0s2sggtASeY/s320/DSCN3100.JPG" width="320" /></a></div>
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8. 上蓋, 以中火煮滾, 轉小火炆30分鐘, 關火, 焗30分鐘.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWq3Ov6YzVQwTa8MBTpqesaPVjJD9MA-mEhpuP-rqwl6qhxSpdALOCIxnWTfOSWzk4ruark-VH5IlYjDIi2iKHd6brh7NeTytywsSY71pd4ps1IIsj5GBBDgWPDPKfYaN3eXfyE-QgnM/s1600/DSCN3102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWq3Ov6YzVQwTa8MBTpqesaPVjJD9MA-mEhpuP-rqwl6qhxSpdALOCIxnWTfOSWzk4ruark-VH5IlYjDIi2iKHd6brh7NeTytywsSY71pd4ps1IIsj5GBBDgWPDPKfYaN3eXfyE-QgnM/s320/DSCN3102.JPG" width="320" /></a></div>
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9. 開蓋, 要從底剷起將所有材料拌勻. 上蓋, 以中火煮滾, 轉小火炆30分鐘, 關火, 焗30分鐘.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatJJ3HGLBRRZcV0t-YV29F0hJYhf4JP8fCK_LV165Y_jEOvAqUMW9cEQgqpH9I_qKiZvsUkbbQNW48IUrxPEhvpfDxhQf_VudyCKyyz3xKeMzLun-gJv41WPYEhOhyXWblSuCon3rFJw/s1600/DSCN3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatJJ3HGLBRRZcV0t-YV29F0hJYhf4JP8fCK_LV165Y_jEOvAqUMW9cEQgqpH9I_qKiZvsUkbbQNW48IUrxPEhvpfDxhQf_VudyCKyyz3xKeMzLun-gJv41WPYEhOhyXWblSuCon3rFJw/s320/DSCN3105.JPG" width="320" /></a></div>
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10. 重覆步驟9.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF-W4vvROJz3DE_x0RHiKLLXg7WkaoOVVZQ8Eql0c_16K2C0q_jI35RQoTYEeehCSOj6fRWtLFhYHYlEpbuBmvGIGCg9-WWqifWDjHt6ttICGMbZDUaV2KG0KJz44Hw6p1oYq-Wtm1_w/s1600/DSCN3123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF-W4vvROJz3DE_x0RHiKLLXg7WkaoOVVZQ8Eql0c_16K2C0q_jI35RQoTYEeehCSOj6fRWtLFhYHYlEpbuBmvGIGCg9-WWqifWDjHt6ttICGMbZDUaV2KG0KJz44Hw6p1oYq-Wtm1_w/s320/DSCN3123.JPG" width="320" /></a></div>
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11.經過3次炆焗程序, 牛肉應該已經軟腍. 否則, 請重覆炆焗程序直至牛肉軟腍.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKi5Z8L9L_7OKZUGTpGjnZIQ-oLUWtDqY0J8j-66GF3ZGkJT8PjbBNFKyhySvhUco2qr2RZR5Xl_QyTHdIb30g0xe8-9cbO7oI083qvWGAzaW_Tyx80nSWFCnpcFuT558sPU1WSTtP6lo/s1600/DSCN3127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKi5Z8L9L_7OKZUGTpGjnZIQ-oLUWtDqY0J8j-66GF3ZGkJT8PjbBNFKyhySvhUco2qr2RZR5Xl_QyTHdIb30g0xe8-9cbO7oI083qvWGAzaW_Tyx80nSWFCnpcFuT558sPU1WSTtP6lo/s320/DSCN3127.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small; line-height: 18px;">註:</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small; line-height: 18px;">1. 隔一天享用, 所有材料會更入味可口.</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small; line-height: 18px;">2. 炆焗食物要不斷試味, 在每次焗完後都試一下味道, 不夠味就再落調味料如鹽, 糖. </span><br />
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<span style="font-size: small;">3. 請參考我的爐火篇 - <a href="http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html" style="text-decoration: none;" target="_blank">http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html</a></span></div>
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<span style="font-size: small;">4. 烹飪過程中, 請間中用Spatula拌勻食物, 避免燒焦底.</span></div>
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<span style="font-size: small;">5. 鐵鍋很瑣水, 落了一</span><span style="font-size: small;">罐茄蓉已足夠, 不用加水. 如用普通鍋具, 便要加點水或雞湯了去烹調了. </span></div>
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<span style="font-size: small;">6. 以下是茄膏 Tomato paste</span></div>
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-76939236157302004622013-10-26T17:31:00.000+08:002014-12-22T10:34:57.627+08:00布朗尼 Brownie<div class="separator" style="clear: both; text-align: left;">
第一次吃的Brownie是購自Mrs Fields的, 小時候覺得很美味, 雖然是超級甜, 但年小的我甜得起! 可是年紀大了, 太甜太sweet的, 我會受不起! >.< 嘗試過其他店的brownie, 大部份都太cakey, 我不喜歡cakey的口感. Brownie應該是外脆內濕潤才好吃嘛! </div>
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我是Blogger妞仔的小粉絲, 她出的甜品書我當然有買啦! 我是一字不漏的讀, 比讀書還認真! 哈哈! 在她的書中介紹了Brownie的做法, 她的一句"烤後表皮像餅乾似的酥脆, 內部微軟膏狀的口感, 厚重巧克力香氣"刻在我的腦裡, 口感絕對是我喜歡的, 不過, 又怕它會跟Mrs Fields一樣過甜. 想像中的怕是不切實際的, 要動工才知道妞仔的口味是否合我的嘛!</div>
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把食譜寫出來, 是以行動告訴大家, 妞仔食譜的Browie真的很好味! </div>
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材料: (8" x 8" 方形焗盤)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAGmLH3rstXrejw3N5jDQSXQ0O_hqkog8aScUdbJ0g6ZZpoybsHXhMwSdRwd_eRC-A2hLXd6uaJ4yCYeokP56iQ2ZW3z1krwkgtS4qUe4E_qC0efsa87IoevVbXsPgY1qo2RyYo_Vv6s/s1600/DSCN3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAGmLH3rstXrejw3N5jDQSXQ0O_hqkog8aScUdbJ0g6ZZpoybsHXhMwSdRwd_eRC-A2hLXd6uaJ4yCYeokP56iQ2ZW3z1krwkgtS4qUe4E_qC0efsa87IoevVbXsPgY1qo2RyYo_Vv6s/s320/DSCN3057.JPG" height="240" width="320" /></a></div>
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<ol>
<li>無鹽牛油-----------------------------------------------120g</li>
<li>70%黑朱古力磚或粒粒------------------------------120g</li>
<li>蛋---------------------------------------------------------2隻</li>
<li>啡糖------------------------------------------------------150g</li>
<li>中筋麵粉------------------------------------------------60g</li>
<li>朱古力粉------------------------------------------------20g</li>
<li>鹽---------------------------------------------------------1/4茶匙</li>
<li>合桃------------------------------------------------------40g</li>
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做法:</div>
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1. 預熱焗爐至180度</div>
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2. 預熱焗爐期間, 隔水加熱把牛油和朱古力溶化.</div>
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3. 關火, 離煲, 讓朱古力溶液冷卻一下.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrpKYrRaZha0zrKaq-9cEKlvTiDgOek1onPiUIjjjp1fQHELZ86_gK5B4vC95We1ocntCfhD1mRZvX0BnlbZq4f0WaaDkYeP9NewAotzavNOIQPOnyWZr7pBXUXLxTLyr0780OPQSspo/s1600/DSCN3059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrpKYrRaZha0zrKaq-9cEKlvTiDgOek1onPiUIjjjp1fQHELZ86_gK5B4vC95We1ocntCfhD1mRZvX0BnlbZq4f0WaaDkYeP9NewAotzavNOIQPOnyWZr7pBXUXLxTLyr0780OPQSspo/s320/DSCN3059.JPG" height="240" width="320" /></a></div>
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4. 合桃放入180焗爐, 焗5分鐘<br />
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5. 蛋和啡糖, 用攪拌器打勻<br />
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6. 篩入麵粉, 朱古力粉和鹽<br />
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7. 用攪拌器輕力拌勻至杰身.<br />
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8. 拌入朱古力溶液, 繼續用攪發器輕力拌勻.<br />
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9. 拌入焗過的合桃<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsizJG9di8scPrsYwHjCz5M9JD-rOIMPZIE0ybnD0ChljHRq1H-suu-xwmlTWf6vL1twtm9bl5wCLghZHnXi6J1qhyphenhyphen0Oa_trbuBRAg9yceyVjsfNT1xXR8hMXVoF9MQbo_ql_JFIOp2o/s1600/DSCN3066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsizJG9di8scPrsYwHjCz5M9JD-rOIMPZIE0ybnD0ChljHRq1H-suu-xwmlTWf6vL1twtm9bl5wCLghZHnXi6J1qhyphenhyphen0Oa_trbuBRAg9yceyVjsfNT1xXR8hMXVoF9MQbo_ql_JFIOp2o/s320/DSCN3066.JPG" height="240" width="320" /></a></div>
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10. 倒入鋪上烤焗紙的焗盤, 以180度焗30至35分鐘.<br />
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11.放涼<br />
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12. 切件, 完成.<br />
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註:</div>
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1. Brownie的主要成份是朱古力, 朱古力的質素很影響味道, 所以最好買些好一點的朱古力來做.</div>
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-81287724591624729672013-10-09T21:36:00.000+08:002013-10-09T21:36:20.599+08:00芝麻醬手撕雞<div class="separator" style="clear: both; text-align: left;">
雞絲配上青瓜絲, 味道清新, 再配上麻醬, 濃郁麻香充滿口腔. 這道菜的材料和做法都十分簡單, 不過, 將雞肉手撕成絲就比較費時. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXZRwBT23pQxjkSijvhauitfA8IZu3nexED28syltZcFeQQ7ZLn7wavaTuhDkvqzSrHe07nAr_aoTCEw5g9a23-q_7i6ac1vzbMT25x9kERxpRvnt2T1J557EmuMv-xF6yw0CvuVXewA/s1600/DSCN3022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXZRwBT23pQxjkSijvhauitfA8IZu3nexED28syltZcFeQQ7ZLn7wavaTuhDkvqzSrHe07nAr_aoTCEw5g9a23-q_7i6ac1vzbMT25x9kERxpRvnt2T1J557EmuMv-xF6yw0CvuVXewA/s320/DSCN3022.JPG" width="320" /></a></div>
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材料: (2 - 3人)</div>
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<ol>
<li>雞肉--------------------------------2塊雞扒, 約200g (或者用雞胸肉)</li>
<li>青瓜--------------------------------1條, 約230g </li>
<li>薑-----------------------------------3片</li>
<li>蔥-----------------------------------1條</li>
<li>鹽-----------------------------------1茶匙</li>
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醬料:</div>
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<li>芝麻醬---------------------------------2湯匙</li>
<li>清水------------------------------------2湯匙</li>
<li>生抽------------------------------------1湯匙</li>
<li>麻油------------------------------------1/2茶匙</li>
<li>鎮江醋---------------------------------1/2湯匙</li>
<li>糖---------------------------------------1/2湯匙</li>
<li>花椒粉---------------------------------1/4茶匙</li>
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做法:</div>
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1. 把薑片, 蔥和鹽放入水, 水滾, 放入雞肉, 水再次滾起, 上蓋關火, 待水完成冷卻, 把雞肉撈起. </div>
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2. 用手把已冷卻的雞肉撕成絲如下圖; 青瓜去囊去籽, 然後用刨絲刨將青瓜刨成絲.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG10aJUoqy5wEWu4oVTxu5ZAGTwFTmeFHAqTXlqFZsAz-0CvO1jz0B-5fSZ_9WLtH9x-57t9a3z0wul8sell3ldxN48DhJyHkv3aAYg6vme-F5mKcROr6ziSfkFz1wfutBT1HlbnyMZuc/s1600/DSCN3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG10aJUoqy5wEWu4oVTxu5ZAGTwFTmeFHAqTXlqFZsAz-0CvO1jz0B-5fSZ_9WLtH9x-57t9a3z0wul8sell3ldxN48DhJyHkv3aAYg6vme-F5mKcROr6ziSfkFz1wfutBT1HlbnyMZuc/s320/DSCN3013.JPG" width="320" /></a><br />
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3. 麻醬跟清水先攪至細滑, 接著跟所有調味料混合好.<br />
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4. 青瓜絲墊底, 放上手撕雞, 拌入麻醬, 灑點蔥花, 完成.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GBvvhMFAUjiSdlw0dg2-nl6fHqVl6CxzSHqU3eGbjnbrN_VOHqM51t8M0ctPDO_NtDKD794g7h8pWXQ1ytdz0LTyhagB7wFhn_t4_6rNDwqiXFkPlfupLTktUKzMdIuC9dVR-yBJnZg/s1600/DSCN3021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GBvvhMFAUjiSdlw0dg2-nl6fHqVl6CxzSHqU3eGbjnbrN_VOHqM51t8M0ctPDO_NtDKD794g7h8pWXQ1ytdz0LTyhagB7wFhn_t4_6rNDwqiXFkPlfupLTktUKzMdIuC9dVR-yBJnZg/s320/DSCN3021.JPG" width="320" /></a></div>
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註:</div>
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1. 以上介紹的浸雞方法, 能保持肉質嫩滑, 不過費時. 如果想快一點, 可以一般烚熟方法.</div>
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2. 我喜歡用中式或台式麻醬, 比較杰身, 麻香濃郁.</div>
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3. 如家缺鎮江醋, 可用任何深色醋代替, Balsamic vinegar也可.</div>
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-15786391289605045872013-09-28T19:47:00.003+08:002013-09-28T19:47:43.301+08:00香蒜鯷魚意粉 Spaghetti Ali Olio<div class="separator" style="clear: both; text-align: left;">
第一次吃Spaghetti Ali Olio是在上環一家西式小餐廳, 老闆極力推介這個意粉, 當時我是有點猶豫, 因為嫌它太清淡, 但不好意思推掉老闆的熱情, 最後還是順了他的意點了這個意粉. 吃了一口, 明白什麼是平淡是福, 簡簡單單, 其實可以很好! 我吃到蒜頭的香, 橄欖油的純和鯷魚的鮮, 辣椒更提升了味覺層次.</div>
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很可惜....那家餐廳因為租金壓力, 要關閉了! 餐廳雖然沒了, 但我可以在家做Ali Olio呵! 做法很簡單, 大家一起來做吧! 簡單材料, 吃出食物原味! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMAW6PZ2qaOv-IABPZd5B35eJM60v4S554wtjAIv24P5HBQ_UhJPnVqWwY_S4uRliKVpJwxDRHXaBAszAzI8q2_ORhDKyyfZETbOzCSBWSUqQ0mU9dcueMed_CD1Ibyripecv8EQ8Rt0/s1600/DSCN3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMAW6PZ2qaOv-IABPZd5B35eJM60v4S554wtjAIv24P5HBQ_UhJPnVqWwY_S4uRliKVpJwxDRHXaBAszAzI8q2_ORhDKyyfZETbOzCSBWSUqQ0mU9dcueMed_CD1Ibyripecv8EQ8Rt0/s320/DSCN3012.JPG" width="320" /></a></div>
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材料: 2人份量</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87e8ksqtkOiTkNjWMyp33gmZn0p_djIMKitPCLjzQ7zLjx6JCzZ1K3gzbNDPaucbG6XYgOWUbXw2f_8iFHiUPrT_dZqJ_WFfON1PbtpKE6Mo7auhBx5554KIrPV6Zz2D3pnpiftzOOZQ/s1600/DSCN3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87e8ksqtkOiTkNjWMyp33gmZn0p_djIMKitPCLjzQ7zLjx6JCzZ1K3gzbNDPaucbG6XYgOWUbXw2f_8iFHiUPrT_dZqJ_WFfON1PbtpKE6Mo7auhBx5554KIrPV6Zz2D3pnpiftzOOZQ/s320/DSCN3006.JPG" width="320" /></a></div>
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<ol>
<li>意粉-----------------------------------------2人份量, 180g. *我用了幼意粉nº11</li>
<li>初窄橄欖油---------------------------------3湯匙</li>
<li>蒜頭-----------------------------------------4大瓣, 切成蓉</li>
<li>辣椒------------------------------------------1隻, 去籽切幼絲</li>
<li>鯷魚醬 Anchovy paste--------------------3茶匙</li>
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做法:</div>
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1. <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">先煮意粉, 水滾加鹽加油, 煮至al dente, 把意粉瀝乾水, 不要過冷河.</span><br />
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2. 冷鍋下初窄橄欖油, 開至極細火, 放蒜蓉和辣椒煮2-3分鐘. 不要將蒜頭煮焦, 會變苦.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAYQdZYBzoJxUfWw9oeXcjtPI2HBnk2_meX2jh9s9VMZtnZALKDuzZDXgyJOkgkH1ydH6ig9uBJuVsElwU6ig8yWpraosBNVSmcZ4JhcHr_f6TF7lJa4fGBz0WEJjEFWdfh8GjRfGg6c/s1600/DSCN3007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAYQdZYBzoJxUfWw9oeXcjtPI2HBnk2_meX2jh9s9VMZtnZALKDuzZDXgyJOkgkH1ydH6ig9uBJuVsElwU6ig8yWpraosBNVSmcZ4JhcHr_f6TF7lJa4fGBz0WEJjEFWdfh8GjRfGg6c/s320/DSCN3007.JPG" width="320" /></a></div>
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3. 加入鯷魚醬, 煮勻.<br />
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4. 加入意粉, 關火, 拌勻.<br />
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5. 上碟, 加點乾Parsley, 完成.<br />
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註:<br />
1. 用鯷魚比用緹魚醬更香<br />
2. 鯷魚係鬼佬咸魚, 已有咸味, 我覺得味道已夠, 如喜歡濃味朋友, 可加點海鹽.<br />
3. 初窄橄欖油不可以高溫烹調, 以極細火煮熱才恰當.<br />
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-23839726731113952822013-09-25T22:54:00.002+08:002013-09-25T22:54:32.259+08:00香煎帶子拌香辣忌廉蕃茄扁意粉<div class="separator" style="clear: both; text-align: left;">
每次計劃煮意粉的時候, 選擇困難症便會發作! 忌廉好還是蕃茄味好呢? 其實兩樣都好, 兩個味道合起來更好! 蕃茄和忌廉互保不足, 蕃茄的酸被忌廉中和了, 忌廉的油膩也被蕃茄中和了. 我今次加了點辣椒粉, 味道層次更加提升. 真的很好味! 快快準備材料做啦! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignBg0HFAyzLEqVvqCBW9Otw7AJUtjUHRGcEuo__Ha2FquGJYgKT7aQr6RD3Pf1wGKpsbefLHlAnrGsu6AI7_7lcGo3a5abL5oJuOaNUPLCEnlSzmVPCD4PHRtxD67UjsnP1RKpaT6f-Q/s1600/DSCN3004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignBg0HFAyzLEqVvqCBW9Otw7AJUtjUHRGcEuo__Ha2FquGJYgKT7aQr6RD3Pf1wGKpsbefLHlAnrGsu6AI7_7lcGo3a5abL5oJuOaNUPLCEnlSzmVPCD4PHRtxD67UjsnP1RKpaT6f-Q/s320/DSCN3004.JPG" width="320" /></a></div>
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材料 (2人份量):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l-9U-vAy4XJsNqO2xNoeifS2qNyYyjnZxCZWJvihDMklhMZPSe5qIw4v0B94GIMzdMWIsbrd-ZesBK3aqcmxZw0HWyHFz8LJ2LTh3VKWD5c7m2F12QhX5ULnhheCxRHXnCimGen-5ZQ/s1600/DSCN2982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l-9U-vAy4XJsNqO2xNoeifS2qNyYyjnZxCZWJvihDMklhMZPSe5qIw4v0B94GIMzdMWIsbrd-ZesBK3aqcmxZw0HWyHFz8LJ2LTh3VKWD5c7m2F12QhX5ULnhheCxRHXnCimGen-5ZQ/s320/DSCN2982.JPG" width="320" /></a></div>
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<ol>
<li>帶子-------------------------------------------6粒 (我用雪藏帶子)</li>
<li>扁意粉----------------------------------------2人份量, 約180g</li>
<li>洋蔥-------------------------------------------1個 (切小粒)</li>
<li>蒜頭-------------------------------------------5瓣 (切成蓉)</li>
<li>罐裝蕃茄peeled tomato--------------------1罐, 400g</li>
<li>辣椒粉----------------------------------------1/2茶匙</li>
<li>白酒-------------------------------------------2湯匙</li>
<li>忌廉Whipping cream-----------------------1/2cup/125ml</li>
<li>鹽----------------------------------------------1/2茶匙</li>
</ol>
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做法:<br />
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1. 先煮意粉, 水滾加鹽加油, 根據包裝建議時間減1分鐘把意粉煮熟. 我是用鐵鍋煮, 所以我減了3分鐘. 把意粉瀝乾水, 不要過冷河.<br />
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2. 冷鍋落油, 油熱放洋蔥和蒜蓉炒至洋蔥透明<br />
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3. 倒入蕃茄, 煮至蕃茄爛<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQCUcfNZo3YHzCXEPaLPAJ5lE_FrVDvCBkakrVwfp_lCozJLjy0xSLZX_D2EzP_UbHw9xHiuSWoJ4PZn5lJEw5nA9vEQ3vGnzGdLinYvo98IFj-NKjGGdynIhaQlECfR3a1BTDalcQFI/s1600/DSCN2990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQCUcfNZo3YHzCXEPaLPAJ5lE_FrVDvCBkakrVwfp_lCozJLjy0xSLZX_D2EzP_UbHw9xHiuSWoJ4PZn5lJEw5nA9vEQ3vGnzGdLinYvo98IFj-NKjGGdynIhaQlECfR3a1BTDalcQFI/s320/DSCN2990.JPG" width="320" /></a></div>
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4. 放入辣椒粉和白酒, 邊煮邊攪拌約3分鐘, 讓酒精蒸發<br />
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5. 加入忌廉, 煮滾. 上蓋, 保溫.<br />
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6. 油熱以大火煎帶子, 每面30秒.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A4gX-EYQd6DJdzHoKA-VTKjFHvEIBc_Im80y_7hOE6gv2hYVOTKLgDbHK-Fw4UnLPp9qKi_aX_P0CnYUmIAcp59qlONzSevNCRsC1rlswmGRLXZQSRsKlBambta1GknYPbsYr1q_B4I/s1600/DSCN2994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A4gX-EYQd6DJdzHoKA-VTKjFHvEIBc_Im80y_7hOE6gv2hYVOTKLgDbHK-Fw4UnLPp9qKi_aX_P0CnYUmIAcp59qlONzSevNCRsC1rlswmGRLXZQSRsKlBambta1GknYPbsYr1q_B4I/s320/DSCN2994.JPG" width="320" /></a></div>
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7. 開火, 煮熱汁料, 加入意粉跟汁料拌勻, 關火.<br />
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8. 上碟, 加點芝士粉和乾Parsley點綴一下. Bon Appetit!!!</div>
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註:</div>
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1. 不喜歡辣的朋友, 可省略辣椒粉</div>
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2. 可以改用其他海鮮如大蝦, 魚, 甚至Salami都可以! 如用salami, 在關火前才加, 略拌一下便可上碟.</div>
3. 以下意粉收納盒是在$12蚊店買的, 盒蓋有一人前和二人前的份量建議, 對我這些沒份量概念的人來說是很有用的小幫手. :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-45552126550667362632013-09-20T00:00:00.000+08:002013-09-20T00:00:01.851+08:00麻辣無骨鴨掌<div class="separator" style="clear: both; text-align: left;">
我十分喜歡吃麻辣鴨掌, 麻辣交雜, 味蕾起舞, 是一個很出色的冷盤小吃. 大家可能會怕麻煩, 不想把鴨掌去骨, 其實市面上已經有為懶人而設的無骨鴨掌售賣, 十分方便. 這個菜的做法十分簡單, 前後不用30分鐘便完成. 嗜麻辣的朋友, 你們一定會喜歡 </div>
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材料:</div>
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<ol>
<li>無骨鴨掌-------------------------------------450g</li>
<li>芫茜--------------------------------------------適量</li>
</ol>
<div>
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<div>
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燙鴨掌材料:</div>
<div>
<ol>
<li>薑------------------------------------------------4片</li>
<li>花椒粒------------------------------------------1茶匙</li>
<li>白胡椒粉---------------------------------------1/2茶匙</li>
<li>米酒----------------------------------------------1湯匙</li>
</ol>
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醬汁材料:</div>
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<ol>
<li>紅辣椒--------------------------------------------2隻</li>
<li>花椒油--------------------------------------------1-1/2茶匙</li>
<li>豉油-----------------------------------------------4湯匙</li>
<li>鹽---------------------------------------------------1/2茶匙</li>
<li>白醋------------------------------------------------2茶匙</li>
<li>砂糖------------------------------------------------1茶匙</li>
<li>麻油------------------------------------------------3茶匙</li>
<li>老于媽辣油--------------------------------------1茶匙</li>
<li>魚露------------------------------------------------1/2茶匙</li>
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做法:</div>
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1. 先放薑和花椒入滾水煮10分鐘</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4d_pj0VzYCGof-fHr7YZPmbx9ldSOTuE99jMNpCy4Hi8qWSSIj5W5UR5o-fMkqGVTs_8E_UpXHvNqZLrnMyDRWi-vZ9HVZi3DhomM4Jej9gkLrRzu-Kv7KYTDFg-uTAYhGluSfu2nhc/s1600/DSCN2949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4d_pj0VzYCGof-fHr7YZPmbx9ldSOTuE99jMNpCy4Hi8qWSSIj5W5UR5o-fMkqGVTs_8E_UpXHvNqZLrnMyDRWi-vZ9HVZi3DhomM4Jej9gkLrRzu-Kv7KYTDFg-uTAYhGluSfu2nhc/s320/DSCN2949.JPG" width="320" /></a></div>
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2. 放米酒, 白胡椒粉和鴨掌, 再煮3分鐘, 關火, 焗1分鐘<br />
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3. 撈出鴨掌, 放冰水淹至鴨掌完全冷卻, 瀝乾所有水份<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1iH91RO5VqwYLVsdCq2gJkWFYLo34xSZIRTu_9DeSuFhEwV-_BdYy-gwbFeDdTHSSjjwrDcVI3FwxrmNutoW7Vi8ibbXdePtl_235V8i5IsZCIhHbWc4707P_1ZCAO8B6fOjprCt6Ao/s1600/DSCN2950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1iH91RO5VqwYLVsdCq2gJkWFYLo34xSZIRTu_9DeSuFhEwV-_BdYy-gwbFeDdTHSSjjwrDcVI3FwxrmNutoW7Vi8ibbXdePtl_235V8i5IsZCIhHbWc4707P_1ZCAO8B6fOjprCt6Ao/s320/DSCN2950.JPG" width="320" /></a></div>
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4. 拌入所有醬料, 拌勻, 放雪櫃冷藏最少30分鐘<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDCv6z6MznPjz7hv3sC4O05GQ7IDJpMfvodzzTqx4IibLASvBjlJ8a8c6RvF-ankfEezh5jXurDb1SlarbOM9yylz1TYBA2DWVlstSq_n-wza4T-RwoGSbG9Od8u8yC368m3FAbySaQo/s1600/DSCN2951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDCv6z6MznPjz7hv3sC4O05GQ7IDJpMfvodzzTqx4IibLASvBjlJ8a8c6RvF-ankfEezh5jXurDb1SlarbOM9yylz1TYBA2DWVlstSq_n-wza4T-RwoGSbG9Od8u8yC368m3FAbySaQo/s320/DSCN2951.JPG" width="320" /></a></div>
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5. 吃前加上芫茜<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydNm2N3eBx0MQYR7PntY0G8BKL6v78ZoBnDvsvqwbYuCqu3GM9OgELdXE1bsRtt9qHp8iyhxvFOYl-BXDdV8xr10I4AjIkkSL4UdQqUvyfLRx4zbpP-XRuYkG9h1NZ7fJo6W-qq5V2G4/s1600/DSCN2981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydNm2N3eBx0MQYR7PntY0G8BKL6v78ZoBnDvsvqwbYuCqu3GM9OgELdXE1bsRtt9qHp8iyhxvFOYl-BXDdV8xr10I4AjIkkSL4UdQqUvyfLRx4zbpP-XRuYkG9h1NZ7fJo6W-qq5V2G4/s320/DSCN2981.JPG" width="320" /></a></div>
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註:</div>
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1. 大家可在佳寶買到冇骨鴨掌</div>
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2. 鴨掌要瀝乾水份才加醬汁! 我沒有將鴨掌水份完全瀝乾, 所以很難準確地調味, 因為多餘的水份會將調味冲淡.</div>
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3. 花椒油可在雜貨店買到</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHBdynInSYKxZYhQXaGWAR43bs4ng3p1DdlVKVftTS6Jda9WtWMiU7QPJ6faO0STxTFG0p69lpQm8FPAEJniqJnownGR-zXm3F3Iqp-Y8evkpuWjloV8sdJPT3n29lXo7wANN7Bridrk/s1600/DSCN2953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHBdynInSYKxZYhQXaGWAR43bs4ng3p1DdlVKVftTS6Jda9WtWMiU7QPJ6faO0STxTFG0p69lpQm8FPAEJniqJnownGR-zXm3F3Iqp-Y8evkpuWjloV8sdJPT3n29lXo7wANN7Bridrk/s320/DSCN2953.jpg" width="240" /></a></div>
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4. 這是我的廚房必備 - 老干媽辣油</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Kfeb7MnkDc7YW44vqW-lOOmsgK_P4DLbeDnHWhZYhyphenhyphenr5ZzHBTSkUFcECoDAHug_o8pmJNAbpMIy6PRxeUucGEs4APQsN9jk7m-_zCOZ63ne19T2yBKt6z6kIqn6S5aLPtyJykrJaUN0/s1600/photo.JPG" imageanchor="1" style="background-color: white; color: #30b0ab; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" ksa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Kfeb7MnkDc7YW44vqW-lOOmsgK_P4DLbeDnHWhZYhyphenhyphenr5ZzHBTSkUFcECoDAHug_o8pmJNAbpMIy6PRxeUucGEs4APQsN9jk7m-_zCOZ63ne19T2yBKt6z6kIqn6S5aLPtyJykrJaUN0/s320/photo.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(236, 236, 236); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="240" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-75023597660104630682013-09-16T17:08:00.001+08:002013-09-19T18:26:42.736+08:00奶皇月餅 Custard Mooncake<div class="separator" style="clear: both; text-align: left;">
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上星期五小妹突然提議做奶皇月餅, 於是我便努力在網上爬文, 找了很久, 最熱門的食譜都是半島的食譜, 同時我亦找了些台灣的食譜. 我今次做的奶皇月餅, 材料主要是跟半島的, 而做法則是跟台灣小米桶的食譜. 做出來的月餅, 味道和口感真的可以跟酒店的奶皇月餅媲美! 酒店的利潤可真高!</div>
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其實做奶皇月餅一點也不難, 煩的只是工序太多, 要花很多時間! 但是當你看見新鮮出爐的月餅, 滿足感是滿滿的而且很想跟身邊喜歡的人分享. </div>
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我決定了下一年要早一點開工, 把我的小心意都能送給我喜歡的朋友們.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5l2Wvvnp3z78YR6Su-ZRMEAyP8DVaDxge9f26w76gylSZ5KUPV1uq3ioXhCZO12DgrW6yjBLRWdydh1B5xShaxFXT1tUEY0MDUUPJjlfL5kbAUGTLXAnKOSxjdi39IcCuEazAbDmnBc/s1600/DSCN2935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5l2Wvvnp3z78YR6Su-ZRMEAyP8DVaDxge9f26w76gylSZ5KUPV1uq3ioXhCZO12DgrW6yjBLRWdydh1B5xShaxFXT1tUEY0MDUUPJjlfL5kbAUGTLXAnKOSxjdi39IcCuEazAbDmnBc/s320/DSCN2935.jpg" width="240" /></a></div>
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材料: (約16個@50g)</div>
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A. 奶皇餡:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-J0yA5YRB9DyNylhO5tPJPgNRFxOuEixmCXlyiskYRZL55vgEapiBS1QuRne7ncWQ99wQiOjtXQh8TuQHwuX-x-jNnI8iPRihmMnH7u3uzPnE_texGBUBo5x167hUBB7o0DxPghckn4/s1600/DSCN2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-J0yA5YRB9DyNylhO5tPJPgNRFxOuEixmCXlyiskYRZL55vgEapiBS1QuRne7ncWQ99wQiOjtXQh8TuQHwuX-x-jNnI8iPRihmMnH7u3uzPnE_texGBUBo5x167hUBB7o0DxPghckn4/s320/DSCN2889.JPG" width="320" /></a></div>
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<div>
<ol>
<li>白砂糖--------------------------------------------60g</li>
<li>低筋麵粉--------------------------------------18g</li>
<li>吉士粉-----------------------------------------18g</li>
<li>奶粉---------------------------------------------18g</li>
<li>煉奶---------------------------------------------25g</li>
<li>蛋液---------------------------------------------30g</li>
<li>椰漿---------------------------------------------100g</li>
<li>有鹽牛油或無鹽牛油-----------------------30g, 放室溫至軟化 (如用無鹽牛油要加1/8茶匙鹽)</li>
<li>芝士粉------------------------------------------10g</li>
<li>鹹蛋黃------------------------------------------4隻</li>
<li>玫瑰露油---------------------------------------1/4茶匙</li>
</ol>
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B. 月餅皮:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ8Ix-VfDMaKh9XOSSPmcBGfa2MZ6lUBHiW9jatdajhpnka-cauSnifSrMRoTWyWe-vfopBEX00avhlOwzsZe0BmKlkPfw1UbAxkbCEmN0m3fan5DHOwzzgwlH_ngYeHuepyse0WxO_8/s1600/DSCN2904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ8Ix-VfDMaKh9XOSSPmcBGfa2MZ6lUBHiW9jatdajhpnka-cauSnifSrMRoTWyWe-vfopBEX00avhlOwzsZe0BmKlkPfw1UbAxkbCEmN0m3fan5DHOwzzgwlH_ngYeHuepyse0WxO_8/s320/DSCN2904.JPG" width="320" /></a></div>
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<ol>
<li>糖粉icing sugar-----------------------------------67g</li>
<li>有鹽牛油或無鹽牛油---------------------------130g, 放室溫至軟化 (用無鹽牛油要加1/4茶匙鹽)</li>
<li>蛋液----------------------------------------------22g</li>
<li>花奶----------------------------------------------22g</li>
<li>低筋麵粉----------------------------------------252g</li>
<li>吉士粉-------------------------------------------17g</li>
</ol>
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C. 其他:<br />
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1. 高筋麵粉----------------------------------------適量 (掃餅模用)<br />
2. 蛋液---------------------------------------------1隻蛋黃+1茶匙蛋白 (掃餅皮用)<br />
3. 糖水---------------------------------------------1茶匙蜜糖+1茶匙清水 (掃餅皮用)<br />
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做法:</div>
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A. 奶皇餡:</div>
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1. 加1/4茶匙玫瑰露入鹹蛋黃中, 蒸10分鐘至熟. 切小粒備用.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaP9oC9x-4gsCPYu0zbS7Agxw9qLTjs-PE4ce-q_rj8o8Y_aPIN7se_MORrpwf5ILVDfGbCgN26NxEDAdUYds95YQvxJJyvOWvmfBo1jdZWVrLSoJJPw-TZFraU9uC6uvfIapMG2mG5w/s1600/DSCN2890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaP9oC9x-4gsCPYu0zbS7Agxw9qLTjs-PE4ce-q_rj8o8Y_aPIN7se_MORrpwf5ILVDfGbCgN26NxEDAdUYds95YQvxJJyvOWvmfBo1jdZWVrLSoJJPw-TZFraU9uC6uvfIapMG2mG5w/s320/DSCN2890.JPG" width="320" /></a></div>
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2. 白糖跟篩過的低筋麵粉, 吉士粉和奶粉拌勻, <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlK9WyHWvZRdDFNNJmXUrFtTdQp03uF0fTwK1ZJRXisyr7BnmXVZGr72piDMzYrDHWvL7nIqSd748nyeujLaIJ7xH_6whXHKSPaTqDrP1tUDJ6nwvw242pyNaDYrWqIFDMpC1apPDoeI/s1600/DSCN2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlK9WyHWvZRdDFNNJmXUrFtTdQp03uF0fTwK1ZJRXisyr7BnmXVZGr72piDMzYrDHWvL7nIqSd748nyeujLaIJ7xH_6whXHKSPaTqDrP1tUDJ6nwvw242pyNaDYrWqIFDMpC1apPDoeI/s320/DSCN2892.JPG" width="320" /></a></div>
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3. 分2-3次加入蛋液, 輕拌勻<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEkOnpFJj5DwyHHRxtPsajn-TR9OTP0xIp3utSgL6GhdYXFEWIkzyz5JlqwJKwrh0XZBgAFQTRzg4Y2CXjrSiGRpNx-szdGT_8lkbb2gP0Vm3y5BK3Ve2BgqpEJblaC7P3QD9TTeMwhc/s1600/DSCN2893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEkOnpFJj5DwyHHRxtPsajn-TR9OTP0xIp3utSgL6GhdYXFEWIkzyz5JlqwJKwrh0XZBgAFQTRzg4Y2CXjrSiGRpNx-szdGT_8lkbb2gP0Vm3y5BK3Ve2BgqpEJblaC7P3QD9TTeMwhc/s320/DSCN2893.JPG" width="320" /></a></div>
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4. 椰漿跟煉奶略拌一下<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU0YDveW_chLc9nJBBWX6MzVZgwRYeCnau6qbP_vGnoNPl1pEmYDx_AGvurm-KrKncboUyzDx0W0_R8J5a20XNg6kxGj9bYh39LCm9oG0ALHUYFERxYMov1gKNb_THpR-kc8YrLONf_E/s1600/DSCN2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU0YDveW_chLc9nJBBWX6MzVZgwRYeCnau6qbP_vGnoNPl1pEmYDx_AGvurm-KrKncboUyzDx0W0_R8J5a20XNg6kxGj9bYh39LCm9oG0ALHUYFERxYMov1gKNb_THpR-kc8YrLONf_E/s320/DSCN2894.JPG" width="320" /></a></div>
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5. 分2-3次將椰漿混合物輕拌入麵糊中<br />
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6. 加入芝士粉拌勻, 最後加入已軟化的牛油拌勻.<br />
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7. 水滾後, 以中小火蒸奶皇餡15-20分鐘至熟透 (在蒸的過程, 每隔3分鐘用膠刮或打蛋器攪拌一下, 這樣牛油可溶透在餡料中, 另外餡料亦能圴勻蒸熟)<br />
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8. 壓拌餡料<br />
方法1: 用麵包切刀將餡料壓拌幾十下<br />
或<br />
方法2: 放入攪拌機打拌一會. (這方法做出來的餡料會很幼滑)<br />
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9. 加入鹹蛋黃小粒, 用膠刮跟餡料輕拌至均勻</div>
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10. 將餡料整成長條, 用保鮮紙包好放棄雪櫃冷藏一晚 (整成長條, 比較易用刀切分磅重. )<br />
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11. 雪櫃取出奶皇饀, 分成16小份, 每份20g, 搓成圓球, 放雪櫃備用.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcchHzcPtmC6azO3MPxJqGd6vXYVAy83775fdVnpfwOd9Mgdln94b51C94kMNW4WTpojKK-S3B2dUmSAGWd_j0dvY1ssPwOtI0toRvJ9r_6orfR_AkLj-V3wVhyjLwk3owJjw-qqmyrM/s1600/DSCN2944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcchHzcPtmC6azO3MPxJqGd6vXYVAy83775fdVnpfwOd9Mgdln94b51C94kMNW4WTpojKK-S3B2dUmSAGWd_j0dvY1ssPwOtI0toRvJ9r_6orfR_AkLj-V3wVhyjLwk3owJjw-qqmyrM/s320/DSCN2944.JPG" width="320" /></a><br />
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B. 月餅皮:<br />
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2. 分2-3次拌入蛋液<br />
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3. 輕輕拌入花奶<br />
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4. 篩入低粉+吉士粉<br />
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5. 輕輕力用膠刮以拌壓的方式拌勻<br />
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-剷底<br />
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-輕壓<br />
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-切<br />
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-輕壓<br />
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6. 拌壓成麵糰如下圖, 有點白色粉粒也沒所謂<br />
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7. 整成長條用保鮮紙包好放雪櫃冷藏至少30分鐘<br />
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8. 將已冷藏的麵糰, 分成16小份, 每份重30g, 放雪櫃備用.<br />
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9. 取一份麵糰, 上下包著保鮮紙, 用木棍轆平, 中間厚一點, 圍邊薄一點.<br />
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10. 把餅皮放在掌心, 放一粒奶皇餡, 如下圖的手勢, 把奶皇餡包入餅皮內.<br />
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12. 拿走保鮮紙, 把麵糰放於掌心, 另一隻手滾動麵糰, 滾成湯丸狀.<br />
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13. 月餅模刷上薄薄的高筋麵粉, 輕敲幾下, 拍出多餘高粉.<br />
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14. 把包有餡料的粉糰放入月餅模中 * 如發現粉糰太黏手, 可放雪櫃冷藏一會, 再壓模.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHWAzAgdYB4ytMxuMLEDI6kNCyNeXDmT5eVkmTMPCa0mFEVjO6kMKmllPeaJ_QhEOglulimrFGaH4PIqkZyFrBA3m4StsDG7lUGe1mvl5qkDtdDKil8tVkdcJ1JDkdRDEpqWlukCgOmQ/s1600/DSCN2927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHWAzAgdYB4ytMxuMLEDI6kNCyNeXDmT5eVkmTMPCa0mFEVjO6kMKmllPeaJ_QhEOglulimrFGaH4PIqkZyFrBA3m4StsDG7lUGe1mvl5qkDtdDKil8tVkdcJ1JDkdRDEpqWlukCgOmQ/s320/DSCN2927.JPG" width="320" /></a></div>
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15. 用力平均地壓幾下餅模, 使花紋深刻一點. 然後, 小心地脫模.<br />
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16. 把脫了模的月餅放入雪櫃冷藏至少30分鐘 (放雪櫃普通格)<br />
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17. 預熱焗爐至250度<br />
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18. 把月餅放進焗爐, 以250度焗5分鐘. (這步驟是讓月餅定型)<br />
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19. 取出月餅, 薄薄的掃上蛋液, 置室溫10分鐘<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYAnE4vIV8LqRwvw7UtH4U6fVdB-76OsM7ZVYENGRCpPYT47YShgK9htAFnBcyCWupEyiJqtzIa6hNIKYdoUD_oeHPCIUB3S5PT1kVkzMNBEiKIUXXpcWKIHXHH5-lzht8VfTkrLqDy4/s1600/DSCN2933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYAnE4vIV8LqRwvw7UtH4U6fVdB-76OsM7ZVYENGRCpPYT47YShgK9htAFnBcyCWupEyiJqtzIa6hNIKYdoUD_oeHPCIUB3S5PT1kVkzMNBEiKIUXXpcWKIHXHH5-lzht8VfTkrLqDy4/s320/DSCN2933.jpg" width="240" /></a></div>
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20. 再次掃上薄薄的蛋液<br />
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21. 送入焗爐, 以250度, 焗4分鐘 (如餅皮沒上色, 而餅皮又沒裂紋, 可以再焗多一分鐘, 即共5分鐘.)<br />
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22. 再次取出月餅, 薄薄的掃上糖水</div>
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23. 送入焗爐, 以250度, 焗1分鐘</div>
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23. 完成</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoh0MchdUZEtHYY3-z_8ljb35qB5yyr3nQ5xtiFbnQk9CuHXhNu7lsqOw-vOD2McU80NeIZLtKlhKcoaaLnjdgKGLOYqJNVISHPxDC0qZoIBNHobervfprnoAnnsdb0nqqDz4dI3BcAs/s1600/DSCN2936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoh0MchdUZEtHYY3-z_8ljb35qB5yyr3nQ5xtiFbnQk9CuHXhNu7lsqOw-vOD2McU80NeIZLtKlhKcoaaLnjdgKGLOYqJNVISHPxDC0qZoIBNHobervfprnoAnnsdb0nqqDz4dI3BcAs/s320/DSCN2936.JPG" width="320" /></a></div>
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註:<br />
1. 月餅隔天吃會更好吃, 可能是因為餅皮跟餡料更融合. 其實我不太懂原因.<br />
2. 月餅可放室溫下3天, 或放冰格2-3星期<br />
3. 月餅要趁熱吃才好吃, 以焗爐150度翻熱, 焗5-8分鐘<br />
4. 步驟19 - 放室溫10分鐘, 讓溫度降溫, 然後再焗, 這樣減少餅皮爆裂的機會.<br />
5. 焗爐一定要夠250度, 請用焗爐溫度計. 溫度一定要夠, 才可減少象腳問題.<br />
6. 要用毛掃掃蛋液和糖水, 我用了Silicon掃, 很難掃, 而且很易掃花壓紋.<br />
7. 搓麵糰步驟 - 麵糰放室溫太耐會變軟身和黏手, 可放雪櫃冷櫃一會, 才壓模.<br />
8. 做餅皮一定要輕手, 不能overmix, 粉類跟牛油剛剛黏在一起便可, 這樣焗出來的餅皮才會鬆脆.Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-24787892572756421392013-08-30T15:57:00.000+08:002013-09-17T17:00:38.317+08:00麻辣土豆絲<div class="separator" style="clear: both; text-align: left;">
土豆絲是薯仔刨絲, 加了辣椒, 花椒和醋, 十分醒胃, 做法也很簡單! 喜歡麻辣的朋友, 不妨試試. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWu2tfepVKl-aBEsy_jbAoYTjidOaGBqpujip1yQbwQtEMKETVtHILUJGIVQ0WwNdSLwaM-jJohgon_fsVJT9pXnw__TU7in4whhjFmDCU3QNzJ_0x9ypL0peHyb8fQj_2hLQLI6Blr0/s1600/DSCN2398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWu2tfepVKl-aBEsy_jbAoYTjidOaGBqpujip1yQbwQtEMKETVtHILUJGIVQ0WwNdSLwaM-jJohgon_fsVJT9pXnw__TU7in4whhjFmDCU3QNzJ_0x9ypL0peHyb8fQj_2hLQLI6Blr0/s320/DSCN2398.JPG" width="320" /></a></div>
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材料: (2人份量)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmMHyPWD7vvIzYN2Tihr6f3e8q2zm1hQBhm9Q2VSAvkiTLDnnsMNryLdyqYplq3li7U0fJzRjpBYxehZzEieFfc5I6IjSvxd-zvNKHrg26ZLl2xa5X1SLh4qJzXICFxkWfGeEBDZH3Bs/s1600/DSCN2390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmMHyPWD7vvIzYN2Tihr6f3e8q2zm1hQBhm9Q2VSAvkiTLDnnsMNryLdyqYplq3li7U0fJzRjpBYxehZzEieFfc5I6IjSvxd-zvNKHrg26ZLl2xa5X1SLh4qJzXICFxkWfGeEBDZH3Bs/s320/DSCN2390.JPG" width="320" /></a></div>
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<ol>
<li>薯仔----------------------------------------------450g, 1大個</li>
<li>干辣椒-------------------------------------------8隻</li>
<li>鮮辣椒-------------------------------------------1隻</li>
<li>蒜頭----------------------------------------------1粒</li>
<li>花椒油-------------------------------------------1湯匙</li>
<li>白醋----------------------------------------------2湯匙</li>
<li>鹽-------------------------------------------------1茶匙</li>
</ol>
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做法:<br />
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1. 薯仔刨絲, 浸清水3分鐘, 把水瀝乾<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1RDcwIK3Paz9D-XEoWoaIVJvHXG8tDCZtMChxXO_Nvu8SE526L-q0FWnz2_H5OeO6bquRRx7O56TSGmq9uT2q8BisGyyL1RfBXhEQK1ADhGSZ1F2zK8pxoHKP4Xoeg-sot-1tzKEw5o/s1600/DSCN2389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1RDcwIK3Paz9D-XEoWoaIVJvHXG8tDCZtMChxXO_Nvu8SE526L-q0FWnz2_H5OeO6bquRRx7O56TSGmq9uT2q8BisGyyL1RfBXhEQK1ADhGSZ1F2zK8pxoHKP4Xoeg-sot-1tzKEw5o/s320/DSCN2389.JPG" width="320" /></a></div>
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2. 油熱, 把乾辣椒爆香.<br />
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3. 放鮮辣椒和蒜頭炒香<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDufM080fu4B61NBcUv1vhtpgkndU2ASeP08TQ27k4OwwjYiJK3TME-7DtA_Cy2lBlysOzjVdupP_8WDMyGqADTsqAF5Djc5C_o4MOBYH0VX9mVnGTjW_26p9Emm6i63nk6HKWxO0_KQ/s1600/DSCN2392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDufM080fu4B61NBcUv1vhtpgkndU2ASeP08TQ27k4OwwjYiJK3TME-7DtA_Cy2lBlysOzjVdupP_8WDMyGqADTsqAF5Djc5C_o4MOBYH0VX9mVnGTjW_26p9Emm6i63nk6HKWxO0_KQ/s320/DSCN2392.JPG" width="320" /></a></div>
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4. 放入土豆絲炒至略軟身, 加入花椒油, 白醋和鹽, 炒勻. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx_0AdUOaWkQs0O-WtUpNuaiJjHMwkUTjfDgv98_TiOV2xjZfIC8zfGwx6WgdsCEFwRXS0ASO-WMU3m0CkHEcF8NY4AN6aLzS-i5VnGOsNr7oQneFz2adxK8dru0I5o7wjakwrnvibpg/s1600/DSCN2393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx_0AdUOaWkQs0O-WtUpNuaiJjHMwkUTjfDgv98_TiOV2xjZfIC8zfGwx6WgdsCEFwRXS0ASO-WMU3m0CkHEcF8NY4AN6aLzS-i5VnGOsNr7oQneFz2adxK8dru0I5o7wjakwrnvibpg/s320/DSCN2393.JPG" width="320" /></a></div>
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5. 完成.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1qXwSBH6ypY9649TQgzLUsnlv18HB_C4tuXK5uQ4yQx3Z4-8e8NiZB5_WONNEAZMfqT24MXP94kk9OGzTZYKtbNexUWX9ikOSos7wByIghFLC7ai-DueOU5_KpEEl6WWqT3zQO76uYY/s1600/DSCN2394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1qXwSBH6ypY9649TQgzLUsnlv18HB_C4tuXK5uQ4yQx3Z4-8e8NiZB5_WONNEAZMfqT24MXP94kk9OGzTZYKtbNexUWX9ikOSos7wByIghFLC7ai-DueOU5_KpEEl6WWqT3zQO76uYY/s320/DSCN2394.JPG" width="320" /></a><br />
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註:</div>
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1. 土豆絲不要炒太久, 要帶點爽脆才好吃.</div>
Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-83633912300237623892013-08-26T14:34:00.000+08:002013-09-17T10:49:20.971+08:00醒胃蕃茄湯 Tomato Soup<div class="separator" style="clear: both; text-align: left;">
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其實我是一個白汁精, 在外用餐我喜歡order白湯. 但在家中舉行大食會, 我很少煮白湯. 每次在設計餐單的初期, 什麼忌廉磨菇湯, 芝士西蘭花湯, 蟹肉牛油果濃湯總會放入考慮清單. 可是再看看清單中濃味的主菜和肥膩的甜品, 白湯的念頭總會消逝, 還是來個開胃湯類比較適合. 這個蕃茄湯是我很喜歡做的, 我是參考Jamie Oliver的食譜, 味道清新醒胃, 而且加了奶, 醋和蛋黃調味, 味道層次頓然提昇. </div>
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不喜歡蕃茄的朋友也可以試試, 我的老公是很討厭蕃茄的, 但他也喜歡這湯呵!</div>
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材料: (7 - 8人份量)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C57VflLr9bq2brz6g6UoMib2HdrlMeib9kN8ZH8m9xofh8un14cnWTc6yPM8bguZHqY89uCS2J2fRJ4UNEsXpiBYGO8nqOnSx44g6hBWlF9rJrE2KV9jUAUPjciR3Kj7NGc0RFaQcqs/s1600/DSCN2726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C57VflLr9bq2brz6g6UoMib2HdrlMeib9kN8ZH8m9xofh8un14cnWTc6yPM8bguZHqY89uCS2J2fRJ4UNEsXpiBYGO8nqOnSx44g6hBWlF9rJrE2KV9jUAUPjciR3Kj7NGc0RFaQcqs/s320/DSCN2726.JPG" width="320" /></a></div>
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<ol>
<li>橄欖油----------------------------------------------------2湯匙</li>
<li>洋蔥-------------------------------------------------------1個</li>
<li>甘荀-------------------------------------------------------2條</li>
<li>蒜頭-------------------------------------------------------1大粒</li>
<li>羅勒葉 Basil--------------------------------------------4大棵</li>
<li>蕃茄-------------------------------------------------------1kg, 約5大個</li>
<li>鮮忌廉 Whipping cream------------------------------6湯匙</li>
<li>紅酒醋或意大利陳醋--------------------------------1茶匙</li>
<li>蛋黃-------------------------------------------------------2個</li>
<li>雞湯-------------------------------------------------------1Litre</li>
<li>海鹽-------------------------------------------------------適量</li>
<li>黑椒-------------------------------------------------------適量</li>
</ol>
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做法:</div>
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<br />
1. 洋蔥切粒, 甘荀切粒或磨絲 (coarsely grated), 羅勒葉連莖略切, 蒜頭略切. 然後, 加油入煮鍋以中火加熱, 將所有材料放入鍋內炒幾下, 上蓋轉小火煮20分鐘. 每隔幾分鐘要開蓋炒一炒以免煮焦.<br />
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2. 在步驟1.煮焗同時, 我們可以準備蕃茄和調味. <br />
蕃茄 - 底部劃十字如下圖, 放入滾水燙30秒, 取出把表皮剝落, 切大件. <br />
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調味 - 鮮忌廉, 紅酒醋或意大利陳醋, 蛋黃拌勻, 備用.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH_bQQYPTj9lCh8Bm6YUoa0KY3hMa4g3jAGi0WEk3L7ZJEkuNgof7oDaFg40dnjpY9oNC4kg_eZs930f0gVin3iHWd4Vb2gJPesyUYfXG0MF6obhpGWogYhuu3MWfSQgjRspqieTOJH4/s1600/DSCN2728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH_bQQYPTj9lCh8Bm6YUoa0KY3hMa4g3jAGi0WEk3L7ZJEkuNgof7oDaFg40dnjpY9oNC4kg_eZs930f0gVin3iHWd4Vb2gJPesyUYfXG0MF6obhpGWogYhuu3MWfSQgjRspqieTOJH4/s320/DSCN2728.JPG" width="320" /></a></div>
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3. 把蕃茄放入已煮了20分鐘的甘荀材料內, 加入雞湯, 中火煮滾, 上蓋轉小火煮20分鐘.<br />
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4. 用blender把所有材料打碎. <br />
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5. 倒入準備好的調味料, 拌勻. 開中火煮滾, 放海鹽和黑椒調味. 關火.<br />
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6. 完成<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8evIqLNL7yhX4K50aQURRc9fnFunI9WJCVCvEiL4qOGkT27iV99hPfemp7YFdTJnrHiDwayVXzKmRdyUJ2RTP4PBGC-eji-4O6mdeTDKTX4PDL_WBk89e5vm5caT4gQpX3nVFaXkHm6k/s1600/DSCN2734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8evIqLNL7yhX4K50aQURRc9fnFunI9WJCVCvEiL4qOGkT27iV99hPfemp7YFdTJnrHiDwayVXzKmRdyUJ2RTP4PBGC-eji-4O6mdeTDKTX4PDL_WBk89e5vm5caT4gQpX3nVFaXkHm6k/s320/DSCN2734.JPG" width="320" /></a><br />
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註:<br />
1. 如喜愛奶味再濃一點, 把湯盛入湯盅, 上枱前, 在湯表面繞一圈Whipping cream.<br />
2. 如果想蕃茄味濃一些, 可以加一點茄膏. 我覺味道已經很好, 所以我沒有加.<br />
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-1584058733612387682013-08-23T13:15:00.001+08:002013-09-17T11:37:01.438+08:00藍莓杯子蛋糕 blueberry cupcake with cream cheese frosting<div class="separator" style="clear: both; text-align: left;">
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漂亮是杯子蛋糕的專利, 的的骰骰, 和藹可親. 今次跟了台灣烘焙書的食譜做這杯子蛋糕, 據書中所寫它是跟日式方法, 把美式杯子蛋糕的糖粉和牛油份量減少, 所以口感比較紮實. 取而代之是用水果, 果醬來增加甜味和濕潤感.</div>
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材料:</div>
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A. 蛋糕</div>
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1. 無鹽牛油---------------------------------------------225g, 放室溫至軟身</div>
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2. 細砂糖 caster sugar-----------------------------210g</div>
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3. 雞蛋--------------------------------------------------210g, 約4隻大蛋</div>
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4. 雲呢拿香油------------------------------------------2.5g</div>
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5. 低筋麵粉---------------------------------------------250g, 跟泡打粉過篩備用.</div>
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6. 泡打粉 baking powder-----------------------------2.5g, 跟低粉過篩備用.</div>
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B. Frosting</div>
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1. Cream cheese------------------------------------100g, 放室溫至軟身</div>
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2. 無鹽牛油--------------------------------------------50g, 放室溫至軟身</div>
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3. 糖粉 icing sugar----------------------------------65g</div>
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4. 藍莓-------------------------------------------------適量 </div>
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做法:<br />
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A. 蛋糕</div>
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1. 預熱焗爐至190度.</div>
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2. 牛油放室溫至軟身, 切小粒.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wGnz0WeZz04TkF6AgDNM-F23-SiTMWr-QCJ6i7E1b1LrlqvtAcm6w1ZjEY-g64ix-wuTJIGQcWqK3FF7C2bi9R0Jx5CwQKRe4EJsq7-AmcODQ7UO3UUOQKbjcDTDBWqr6sFU5Xrrn0Q8/s1600/DSCN2281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wGnz0WeZz04TkF6AgDNM-F23-SiTMWr-QCJ6i7E1b1LrlqvtAcm6w1ZjEY-g64ix-wuTJIGQcWqK3FF7C2bi9R0Jx5CwQKRe4EJsq7-AmcODQ7UO3UUOQKbjcDTDBWqr6sFU5Xrrn0Q8/s320/DSCN2281.JPG" width="320" /></a></div>
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3. 倒入細砂糖 caster sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjvQBsJey4dwtnN-zJrhOA0gKKy5R5aqPQLhuSVflJ0uiBk79tkDepANELXpoOljhgHhyphenhyphenCvQkpBooUnXE3kr-XTKYCff_163tHmOivci3mN1Z4e6aCqPmRc2-iL93TDzx9XmvxhQZ5lYs/s1600/DSCN2282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjvQBsJey4dwtnN-zJrhOA0gKKy5R5aqPQLhuSVflJ0uiBk79tkDepANELXpoOljhgHhyphenhyphenCvQkpBooUnXE3kr-XTKYCff_163tHmOivci3mN1Z4e6aCqPmRc2-iL93TDzx9XmvxhQZ5lYs/s320/DSCN2282.JPG" width="320" /></a></div>
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4. 用電動打發器把牛油及細糖打至淡黃色<br />
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5. 用手動打發器把雞蛋和雲呢拿香油混合好.<br />
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6. 把蛋液(分2-3次)拌入已打發至淡黃的牛油, 用電動打發器拌勻.<br />
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7. 把已過篩的低粉和泡打粉拌入牛油混合物.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUqYoo-uY4bHqMK1m7Bcsd_GpJgl2Zoh09P6pHI1RDm7hb8LAU76HRSHC5evsTc7sXXhohzISnKzcO8r7CTJuuPu0btGJTF5V8-aaDuyQtnYWq_Pz7GsI_NoPwg438XtEHv3MqZpq_kyn/s1600/DSCN2286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUqYoo-uY4bHqMK1m7Bcsd_GpJgl2Zoh09P6pHI1RDm7hb8LAU76HRSHC5evsTc7sXXhohzISnKzcO8r7CTJuuPu0btGJTF5V8-aaDuyQtnYWq_Pz7GsI_NoPwg438XtEHv3MqZpq_kyn/s320/DSCN2286.JPG" width="320" /></a></div>
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8. 用膠刮把粉類跟牛油混合物拌勻至沒有粉粒.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq6M2sa75ZkAYxGs_Nrl_g2bTMusiSfLm-pns_7SH6Qegrx66xlgLl9n4Rt43fBgFcwdlCegc0Sq29xNTO-QqlK_T4Rjx3PF_5LvZ_u3nz8Vv4dsy5zpSdShIWp0vZwNkvSPCAgPpuDzx/s1600/DSCN2287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq6M2sa75ZkAYxGs_Nrl_g2bTMusiSfLm-pns_7SH6Qegrx66xlgLl9n4Rt43fBgFcwdlCegc0Sq29xNTO-QqlK_T4Rjx3PF_5LvZ_u3nz8Vv4dsy5zpSdShIWp0vZwNkvSPCAgPpuDzx/s320/DSCN2287.JPG" width="320" /></a></div>
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9. 用湯匙或雪糕勺將麵糊裝入焗杯內至8成滿.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BkDbJSPMFw5tvKNDElaYODlmrKJjysED8-jFtoCObe3Ykir6tXy8ijM2SnBRg7u2C1w2I_8GwNuzKgb3NwCZ8132XR0x6CPKeZD73iPPJfcJAbKC9uhuNIML4TaCgDPX5x7QE-7hSLrN/s1600/DSCN2288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BkDbJSPMFw5tvKNDElaYODlmrKJjysED8-jFtoCObe3Ykir6tXy8ijM2SnBRg7u2C1w2I_8GwNuzKgb3NwCZ8132XR0x6CPKeZD73iPPJfcJAbKC9uhuNIML4TaCgDPX5x7QE-7hSLrN/s320/DSCN2288.JPG" width="320" /></a></div>
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10. 放入焗爐焗15-17分鐘 (在15分鐘時用牙籤測試蛋糕是否已熟. 牙籤剌入蛋糕中心, 取出沒有麵糊黏著代表蛋糕已熟. 如果有黏著麵糊, 請繼續烤焗至熟)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZUef6Rq0FLc_b4HGJ64Jb_A-oFeSz3GalC-9XelXF5cl20eAqx_8NNbLHkmX1mdB5ivDAGCnibioEJgNd31BPfEOiOlVC8iOvy0ZxxyZXrcMXpe7MDciNoRj-YH4c4H_SP1YFmx6fmF2/s1600/DSCN2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZUef6Rq0FLc_b4HGJ64Jb_A-oFeSz3GalC-9XelXF5cl20eAqx_8NNbLHkmX1mdB5ivDAGCnibioEJgNd31BPfEOiOlVC8iOvy0ZxxyZXrcMXpe7MDciNoRj-YH4c4H_SP1YFmx6fmF2/s320/DSCN2289.JPG" width="320" /></a></div>
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11. 把蛋糕移至鐵架放涼.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__N4uEkmtuyNhZr1MHWge1Dzz2SoZkQvPFCv18_s-8fHeWzazuJ1J9U5VYUkHH0Q9iUEF090PcjDUFHbXLwNiopCXlBLe2GAT05B8aSdA_z3nJVktMa3Cwb0qmIYt3cfSvVDS5Ixsu2hC/s1600/DSCN2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__N4uEkmtuyNhZr1MHWge1Dzz2SoZkQvPFCv18_s-8fHeWzazuJ1J9U5VYUkHH0Q9iUEF090PcjDUFHbXLwNiopCXlBLe2GAT05B8aSdA_z3nJVktMa3Cwb0qmIYt3cfSvVDS5Ixsu2hC/s320/DSCN2290.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PTgjKyfPENGHKDF2LzFW0r9FpmWbYjxi28MhyphenhyphenFlcZPUifv6P1tWMAy24mcNOTRIbQW8mL2JbIJice_w2gFL01wQ_aZAHoKPE1SD2sqyk12VGlAvjUNi0XzASWiqOmdnZyyjFrYElSJ0Z/s1600/DSCN2292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PTgjKyfPENGHKDF2LzFW0r9FpmWbYjxi28MhyphenhyphenFlcZPUifv6P1tWMAy24mcNOTRIbQW8mL2JbIJice_w2gFL01wQ_aZAHoKPE1SD2sqyk12VGlAvjUNi0XzASWiqOmdnZyyjFrYElSJ0Z/s320/DSCN2292.JPG" width="320" /></a></div>
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B. Frosting<br />
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1. 用電動打發器把已軟化的牛油和cream cheese打發至順滑, 然後加入糖粉icing sugar, 用膠刮略拌一下, 轉用電動打發器把所有材料攪拌至完全混合順滑. (用膠刮將糖粉略拌的原因是糖粉很輕, 電動打發器會將糖粉打至滿天飛, 讓鼻子受苦.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-IfKawu0hgmliNEEKg65cXcR417vabsvNAvlN6tP1K79nKdejG1dc_aIcSmsWPwcavmQ_BjNe2hNtUT2Ao0GP1hfRv7cOf6IBVWZ7rNDy32HBo5qtGp0iNphAn3CF30Z1eeGLjueEZN2/s1600/DSCN2301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-IfKawu0hgmliNEEKg65cXcR417vabsvNAvlN6tP1K79nKdejG1dc_aIcSmsWPwcavmQ_BjNe2hNtUT2Ao0GP1hfRv7cOf6IBVWZ7rNDy32HBo5qtGp0iNphAn3CF30Z1eeGLjueEZN2/s320/DSCN2301.JPG" width="320" /></a></div>
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2. 選用小圓形唧花嘴放入唧花袋中, 把Frosting勺入唧花袋. 跟下圖把Frosting唧在蛋糕表面.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVe2BKW7ubQHAjFn6EfDN4LILNWyn4BLMnbSTvmyteKwbHWkKFg4C2KFUkUgwekf0YRwxeQVNx7aQQNInlTyRf_3lXF6i6wo92rgotyHId_UgwusJNN0INUeQarvXZ2xXlCnPAu7X0zvGY/s1600/DSCN2302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVe2BKW7ubQHAjFn6EfDN4LILNWyn4BLMnbSTvmyteKwbHWkKFg4C2KFUkUgwekf0YRwxeQVNx7aQQNInlTyRf_3lXF6i6wo92rgotyHId_UgwusJNN0INUeQarvXZ2xXlCnPAu7X0zvGY/s320/DSCN2302.JPG" width="320" /></a></div>
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3. 在Frosting上放上藍莓, 灑點糖粉點綴一下. 完成.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXrvZ4cugJGz3wm9QFu3GBU2Bpef4a-TQnHniHyMeNcI8Ovt8HsCB4LaHrSv9Mrac-8up25HXeZaGccvOBW8Sz-LOy8__lrWfjEDDxPGqmAu0eE4jAPOOXGFCReR63Gfr5SFSCVVuDWMX/s1600/DSCN2321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXrvZ4cugJGz3wm9QFu3GBU2Bpef4a-TQnHniHyMeNcI8Ovt8HsCB4LaHrSv9Mrac-8up25HXeZaGccvOBW8Sz-LOy8__lrWfjEDDxPGqmAu0eE4jAPOOXGFCReR63Gfr5SFSCVVuDWMX/s320/DSCN2321.JPG" width="320" /></a></div>
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註:<br />
1. 原食譜是需要加入藍莓果醬, 方法是用刀子在蛋糕中心挖小洞, 然後唧入藍莓果醬. 但家中沒有果醬, 所以我略過這步驟. 我相信加入果醬後蛋糕的口感會濕潤一些, 較可口.Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-28501306469709198752013-08-20T16:12:00.001+08:002013-09-17T10:50:08.497+08:00多汁嫩滑香草焗雞 Herb and Butter Baked Chicken<div class="separator" style="clear: both; text-align: left;">
我第一次做的焗雞是蒜香焗雞, 是跟台灣小米桶的食譜去做的, 當時朋友對我做的蒜香焗雞都讚不絕口. 今次再接再厲, 我再跟小米桶的食譜做焗雞, 今次做了牛油香草焗雞, 肉汁嫩滑, 連本應是嚡口的雞胸, 一點都不嚡口. So amazing! 有時候真的攪不清是因為我家用的是對流式焗爐 (Conventional Oven), 熱力分佈平均, 所以焗出來的肉類都比較juicy多汁, 還是因為我找到了一個好的食譜. 如果你家中是用普通發熱線焗爐, 請跟我分享一下你經驗.</div>
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另外, 我想跟大家分享一下選用雞隻的經驗. 我試過用新鮮雞, 冰鮮雞和雪藏雞來焗.</div>
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新鮮雞 - 十分美味, 但還是用來做白切雞比較好. 新鮮的食物, 簡單的做法才可以吃出食物的原汁原味.</div>
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冰鮮雞 - 十分適合做焗雞, 價錢合理. 我一般會在超市, 佳寶買冰鮮雞.</div>
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雪藏雞 - 我不喜歡用, 肉質比較嚡口, 而且有點雪味.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cS-baA8HzlP6El_UkgmhLYG6Qzb5VbdYgJ4G8hljjif-aoE_KC-e9Upk9nQpT03V23tnJOwhwbVQtmKeKbSC-aZR4rKccYCo9YuhzruiuyfEQebvvWuD__KX6-4XWtbOB2Xy0eS-oHQ/s1600/DSCN2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cS-baA8HzlP6El_UkgmhLYG6Qzb5VbdYgJ4G8hljjif-aoE_KC-e9Upk9nQpT03V23tnJOwhwbVQtmKeKbSC-aZR4rKccYCo9YuhzruiuyfEQebvvWuD__KX6-4XWtbOB2Xy0eS-oHQ/s320/DSCN2762.JPG" width="320" /></a></div>
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材料:</div>
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A. 雞醃料:</div>
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<ol>
<li>水drink water------------------------------------500ml</li>
<li>鹽------------------------------------------------2茶匙</li>
<li>黑胡椒-------------------------------------------1/4茶匙</li>
<li>檸檬----------------------------------------------1/2個</li>
<li>蒜頭----------------------------------------------5大粒, 拍扁</li>
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B. 主料:<br />
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<ol>
<li>雞------------------------------------------------1隻, 約1200g (我用了冰鮮雞)</li>
<li>洋蔥---------------------------------------------2隻, 切大件</li>
<li>甘荀---------------------------------------------2條, 切大件</li>
<li>新薯---------------------------------------------1袋, 切半</li>
<li>檸檬---------------------------------------------1個, 切4件, 用叉子叉幾下, 去籽備用</li>
<li>粗鹽---------------------------------------------適量</li>
<li>黑胡椒------------------------------------------適量</li>
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C. 香草牛油:<br />
1. 無鹽牛油------------------------------------------60g, 放室溫<br />
2. 蒜泥-----------------------------------------------2茶匙<br />
3. 迷迭香碎rosemary---------------------------------1湯匙, 新鮮或乾燥<br />
4. 百里香碎thyme------------------------------------1湯匙, 新鮮或乾燥</div>
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做法:</div>
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1. 把雞洗淨, 瀝乾水份.<br />
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2. 準備醃雞材料, 把檸檬汁渣出.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aysFgbHhRLALMqZkY_227fQHpvE8Qy8QFrSzlmyYLnX1zQSkDXquowdpF4lQa5IqrilUpO-vwrb876LjAEjUcot-Uo0IhR7q3rzD1yqaHj4OIoR7c0-rwSrUCbiS8LzF6yI2DneLUh0/s1600/DSCN2697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aysFgbHhRLALMqZkY_227fQHpvE8Qy8QFrSzlmyYLnX1zQSkDXquowdpF4lQa5IqrilUpO-vwrb876LjAEjUcot-Uo0IhR7q3rzD1yqaHj4OIoR7c0-rwSrUCbiS8LzF6yI2DneLUh0/s320/DSCN2697.JPG" width="320" /></a></div>
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3. 將渣汁後的檸檬放入雞肚內, 把整隻雞和醃雞材料放入雪袋中, 擠出袋內空氣, 打結. 隔著雪袋替雞按摩一會, 放雪櫃24小時, 其間要把雞隻轉動幾次, 使汁料能跟雞隻每個部份接觸.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdfKDLFjdfwcgI3cx3L9mG7cTabvmkuTPyT0uvMNwB_TzzYIfPXpCsmijuAc0N1G06OS1ctBM7sSFvUXmRp6JvtMGKdstD0tlAP6M1mlKQkzXotjyhsr6Xe906-7KLm2-bHzl8fIQn5Y/s1600/DSCN2699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdfKDLFjdfwcgI3cx3L9mG7cTabvmkuTPyT0uvMNwB_TzzYIfPXpCsmijuAc0N1G06OS1ctBM7sSFvUXmRp6JvtMGKdstD0tlAP6M1mlKQkzXotjyhsr6Xe906-7KLm2-bHzl8fIQn5Y/s320/DSCN2699.jpg" width="240" /></a></div>
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4. 24小時後, 從雪櫃取出雞隻, 瀝乾水份, 用廚房紙將雞隻表面和肚內的水份印乾, 放至室溫.<br />
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5. 準備香草牛油, 待牛油軟化, 跟所有材料混合好如下圖:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-enZkTNKYJew3jvACWGm-w53OJJJz9y4o3yPfInufcgi4IXdqwySafTV2CH2_TnSl9Ipjp1r8e9o0rTS4Y8omwtAjypVWPAzr0OQl8xnGyqaXI5MPMAUYrXgaULMtzVgbUtQQ30cHtU/s1600/DSCN2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-enZkTNKYJew3jvACWGm-w53OJJJz9y4o3yPfInufcgi4IXdqwySafTV2CH2_TnSl9Ipjp1r8e9o0rTS4Y8omwtAjypVWPAzr0OQl8xnGyqaXI5MPMAUYrXgaULMtzVgbUtQQ30cHtU/s320/DSCN2756.JPG" width="320" /></a><br />
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6. 預熱焗爐200度<br />
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7. 用香草牛油跟雞隻全身按摩. 在肚和雞腿位置, 用手將皮和雞肉分開, 然後把香草牛油塞進去. 要全雞隻都滿滿被香草牛油包圍著 (肚除外)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7QfvV-2jf-kbWqVmzLsUJqEbGhpkx-5-4hOLWmWfpT9zKDB2PLJSdeywSKIZmENyGVsCOLk7gjbj5wYYr2RqyqI3p3bRH3np-vBYbC9RALN38hak4cpR1xYo9FH7LzuVwJsDQjJ_Smw/s1600/DSCN2757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7QfvV-2jf-kbWqVmzLsUJqEbGhpkx-5-4hOLWmWfpT9zKDB2PLJSdeywSKIZmENyGVsCOLk7gjbj5wYYr2RqyqI3p3bRH3np-vBYbC9RALN38hak4cpR1xYo9FH7LzuVwJsDQjJ_Smw/s320/DSCN2757.JPG" width="320" /></a><br />
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8. 把切成4件的檸檬塞進肚內, 用牙籤把雞肚封好如下圖.<br />
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9. 用繩子把雞腿綁在一起<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaY9eA2T-OCWZ24huTHRL9XKdNlISJtdPi6gDujWDW1mttwCIJtOWsvgxBVVe3aiwLldj2QUqGih-EdHBV3tamw098KGIW8K6iNfYVN6-7I6Lfc1wD32GJhMt3bQntz1YlJzDb_fmM91I/s1600/DSCN2758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaY9eA2T-OCWZ24huTHRL9XKdNlISJtdPi6gDujWDW1mttwCIJtOWsvgxBVVe3aiwLldj2QUqGih-EdHBV3tamw098KGIW8K6iNfYVN6-7I6Lfc1wD32GJhMt3bQntz1YlJzDb_fmM91I/s320/DSCN2758.JPG" width="320" /></a></div>
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10. 雞翼位置翻過來如下圖, 這步驟能令雞翼背平均吸收熱力, 不怕焗不透.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvoZsqXO-lHVOtHOFsMF4Fxi2opF78fUEDf6lJX4PnbtiHg0bmuP520ES7LBIqzL8-gjZhT-qsvuB_gWciY_0jChNIuGKZVRJKbGEb0yIAf1F8R_4sJxLqC_6qHnc3j3H-kNWHc9QSDU/s1600/DSCN2759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvoZsqXO-lHVOtHOFsMF4Fxi2opF78fUEDf6lJX4PnbtiHg0bmuP520ES7LBIqzL8-gjZhT-qsvuB_gWciY_0jChNIuGKZVRJKbGEb0yIAf1F8R_4sJxLqC_6qHnc3j3H-kNWHc9QSDU/s320/DSCN2759.JPG" width="320" /></a></div>
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11. 鐵鍋下點油, 用中火把所有主料蔬菜( 洋蔥, 甘荀和新薯)炒香, 然後加點鹽和黑胡椒調味.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG6WtL-qwqnF31etv7FGOEDdO23_Z9sEQnqujx3225jxfBfzw-sHulhPbJcs8xCpJS11xoPtVUfU8cEb0OLDy9-2vUV_hed-ZkyA1McHHSM06rpFgmrzx2wje167ZrB1S0j4pP8YO8yw/s1600/DSCN2760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG6WtL-qwqnF31etv7FGOEDdO23_Z9sEQnqujx3225jxfBfzw-sHulhPbJcs8xCpJS11xoPtVUfU8cEb0OLDy9-2vUV_hed-ZkyA1McHHSM06rpFgmrzx2wje167ZrB1S0j4pP8YO8yw/s320/DSCN2760.JPG" width="320" /></a></div>
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12. 先以200度焗雞背40分鐘 (雞背向上). </div>
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13. 將雞隻轉身 (雞肚向上), 加大爐火至220度, 焗30分鐘至表面金黃色.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UJoRPN78-Ih8DrhDJ19L_clvL7gRc0eGwdJNE2J0acCIy4uAo8CNjeDiuDaI4zAQ3DQ2moNhisz7XDpfazZtjZ2fvpLhI4C2UG7uFVNgTJiYzSWMAqyyjGhMbn8Yl5Y1MVA5TDAa2BM/s1600/DSCN2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UJoRPN78-Ih8DrhDJ19L_clvL7gRc0eGwdJNE2J0acCIy4uAo8CNjeDiuDaI4zAQ3DQ2moNhisz7XDpfazZtjZ2fvpLhI4C2UG7uFVNgTJiYzSWMAqyyjGhMbn8Yl5Y1MVA5TDAa2BM/s320/DSCN2761.JPG" width="320" /></a><br />
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14. 讓雞休息15分鐘, 才上枱享用.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkG-JAc2PQAkevbMxwvAe40PHVDmSk53fYJiedmUDSWM0tGEWSZST1wkc2DYkeEYfxLa_qB9o3d6k4ENigGNcxc8Ec9omIyltHW-IoT4uHLeJCAm0U6gB9WUoH1i8TLJABl_2-ec0g6Yc/s1600/DSCN2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkG-JAc2PQAkevbMxwvAe40PHVDmSk53fYJiedmUDSWM0tGEWSZST1wkc2DYkeEYfxLa_qB9o3d6k4ENigGNcxc8Ec9omIyltHW-IoT4uHLeJCAm0U6gB9WUoH1i8TLJABl_2-ec0g6Yc/s320/DSCN2763.JPG" width="320" /></a><br />
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-19990819792752130742013-08-19T00:53:00.000+08:002013-09-17T11:37:25.266+08:00鮮果塔 Fruit Tart<div class="separator" style="clear: both; text-align: center;">
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在炎炎夏日, 如果大家覺得朱古力甜品太濃烈而芝士甜品又有點膩的時候, 不如考慮一下以新鮮生果做的Custard塔, 味道清新怡人, 顏色鮮麗奪目, 必定能為你驅走炎熱納悶的情緒.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfo6WooQGTeXEBSXSAhIwPMoPJzUIIUvzvgrgUU8ix48y8u28Fxbv7xDNyxL03TrATzQoUgTiS_ywuRBbi6Pfa12niDGoXOXKa1_xpSIbx_rO0ESWmpXoSC1zjpiCmkFRLJWq04t6vMjI/s1600/DSCN2773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfo6WooQGTeXEBSXSAhIwPMoPJzUIIUvzvgrgUU8ix48y8u28Fxbv7xDNyxL03TrATzQoUgTiS_ywuRBbi6Pfa12niDGoXOXKa1_xpSIbx_rO0ESWmpXoSC1zjpiCmkFRLJWq04t6vMjI/s320/DSCN2773.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASMjBYQjJUpfw6mWLdyLQCOmc_WR5889pxv8c-v0R2uIKuzc3ZKhVyod3b3o9L5Y-eL3zGq2nySnrSOx6PLiriAYe1LCGYS7yr7KAi8-5XMMDglweAhLQ0SCylrdqJzdkSGERFQL88EY/s1600/DSCN2828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASMjBYQjJUpfw6mWLdyLQCOmc_WR5889pxv8c-v0R2uIKuzc3ZKhVyod3b3o9L5Y-eL3zGq2nySnrSOx6PLiriAYe1LCGYS7yr7KAi8-5XMMDglweAhLQ0SCylrdqJzdkSGERFQL88EY/s320/DSCN2828.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLjWzeOYHGcdcC67YbRBqEDK6b4RBi6wzYHP-HUU25jxJXilGMRkzaFb746YrBSa5h7GCFTwUZbKlhW9abUUafxr_6UJCx4LHNXOcTc3qmBv8VL5-GY64HVn6rihVjUYxD-ZX0ZivAoI/s1600/photo+(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLjWzeOYHGcdcC67YbRBqEDK6b4RBi6wzYHP-HUU25jxJXilGMRkzaFb746YrBSa5h7GCFTwUZbKlhW9abUUafxr_6UJCx4LHNXOcTc3qmBv8VL5-GY64HVn6rihVjUYxD-ZX0ZivAoI/s320/photo+(5).jpg" width="249" /></a></div>
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材料: (8"批)</div>
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A. 塔皮<br />
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<ol>
<li>低筋麵粉--------------------------------150g</li>
<li>杏仁粉-----------------------------------20g</li>
<li>糖粉icing sugar-------------------------40g</li>
<li>無鹽牛油--------------------------------85g</li>
<li>雞蛋--------------------------------------30g (1隻)</li>
</ol>
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B. 吉士醬 Custard Cream</div>
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請參考這裏:</div>
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<a href="http://goodmoodkitchen.blogspot.hk/2013/08/custard-cream.html" target="_blank">http://goodmoodkitchen.blogspot.hk/2013/08/custard-cream.html</a></div>
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C. 水果</div>
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按自己喜好選擇新鮮生果, 洗淨瀝乾水份備用.</div>
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做法:<br />
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1. 牛油切小粒, 放雪櫃備用<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bJbf52hZrQyVOAtpkEJfMQ0WZfG-zRvzCBvqwy2FUqVPEL9HfOtJvwNEJp-oDp-sIdpRVrHBvh3T9yTd9SZOCQVtHiuAwtTJUy6nxhscQPARSxd4TFGf-6WFAunuOXi2k2IrJPdTQTw/s1600/DSCN2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bJbf52hZrQyVOAtpkEJfMQ0WZfG-zRvzCBvqwy2FUqVPEL9HfOtJvwNEJp-oDp-sIdpRVrHBvh3T9yTd9SZOCQVtHiuAwtTJUy6nxhscQPARSxd4TFGf-6WFAunuOXi2k2IrJPdTQTw/s320/DSCN2544.JPG" width="320" /></a><br />
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2. 低粉, 杏仁粉和糖粉過篩</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-U4q8fPTDoIigRPTS99VSug9AijmmW3VBugdv_4buiUaSYywVwmOhtB8sQiZ0hPHNq10z6363WCOQfPx5qYRSrEmSjA4wpzelChA_Zd5MJXUhxXNQYDi5ySH_dIh4i6M_eumn-cGNcs/s1600/DSCN2543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-U4q8fPTDoIigRPTS99VSug9AijmmW3VBugdv_4buiUaSYywVwmOhtB8sQiZ0hPHNq10z6363WCOQfPx5qYRSrEmSjA4wpzelChA_Zd5MJXUhxXNQYDi5ySH_dIh4i6M_eumn-cGNcs/s320/DSCN2543.JPG" width="320" /></a></div>
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3. 把雪過的牛油放入篩過的粉類<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYDdRM1M-k91-aP0Z-xq-D2y_ICko1jYmJLYFkV01UybLaGs7CkC9o44pbSDrPSHRTA0P09Zrb4vJGBFrp0XMJGMJc2CnWvpAIu-dLwz7p6DIj9DWMgUE6FlODiSfS39oGTAK9Yh5cVc/s1600/DSCN2545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYDdRM1M-k91-aP0Z-xq-D2y_ICko1jYmJLYFkV01UybLaGs7CkC9o44pbSDrPSHRTA0P09Zrb4vJGBFrp0XMJGMJc2CnWvpAIu-dLwz7p6DIj9DWMgUE6FlODiSfS39oGTAK9Yh5cVc/s320/DSCN2545.JPG" width="320" /></a></div>
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4. 用指尖一邊將牛油搣成小粒, 一邊跟粉類揉合.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX_NTn4IHSOQu0bd75Zz6cCR2PXg6hJF3Cx6miF71aqxigi7DZhD6auE8BP33ZRXzjjWEA25EihuJazTg6AM2r4g4m1xsmCn2rcVmuB1TUSWX6SZd8DdpVij32qevjmlSt1HenAhGIVE/s1600/DSCN2546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQX_NTn4IHSOQu0bd75Zz6cCR2PXg6hJF3Cx6miF71aqxigi7DZhD6auE8BP33ZRXzjjWEA25EihuJazTg6AM2r4g4m1xsmCn2rcVmuB1TUSWX6SZd8DdpVij32qevjmlSt1HenAhGIVE/s320/DSCN2546.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HGYu7ff8Sm-PS7AmYUv5GJLilHUKshV99Igo2CyyJpL-XLLh-GtTDRBYOKvJVZ16XbJCNacfSoLOQQGi4ZuBNrijb_QCaTolODCtthpNoonlqAw0v3ehS1LK-iJG3bhZ9JsPzcsJ6-8/s1600/DSCN2547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HGYu7ff8Sm-PS7AmYUv5GJLilHUKshV99Igo2CyyJpL-XLLh-GtTDRBYOKvJVZ16XbJCNacfSoLOQQGi4ZuBNrijb_QCaTolODCtthpNoonlqAw0v3ehS1LK-iJG3bhZ9JsPzcsJ6-8/s320/DSCN2547.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx50NjnRWoKHL0sZkA9MqZUBXnmTu6hadttC32O8p8iz64bIgWWmNSAVwKB9pV0mMiVyPht1jAzXT8aNlB9YxJytVPBN_oYz0OK0JVtJiulxRFwh_7e7brs8ruM_xpp93cthyphenhyphenwgk0DqNw/s1600/DSCN2548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx50NjnRWoKHL0sZkA9MqZUBXnmTu6hadttC32O8p8iz64bIgWWmNSAVwKB9pV0mMiVyPht1jAzXT8aNlB9YxJytVPBN_oYz0OK0JVtJiulxRFwh_7e7brs8ruM_xpp93cthyphenhyphenwgk0DqNw/s320/DSCN2548.JPG" width="320" /></a></div>
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5. 牛油跟粉類搣合成砂礫狀態如下圖, 加入雞蛋, 用膠刮拌勻.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnkOYqRA0RL_F3TZ2rCmzSBmjtl7MVEX0gX4REwPwk9wcwm58F1W4P85yuagDhbr9vORtXXagNQFikDs-avL9Y0yq9qhkBjPXWyiN3v_bW0r2ctGGJlV8Uqo8RNroH5e1xxu-WpJHFjE/s1600/DSCN2549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnkOYqRA0RL_F3TZ2rCmzSBmjtl7MVEX0gX4REwPwk9wcwm58F1W4P85yuagDhbr9vORtXXagNQFikDs-avL9Y0yq9qhkBjPXWyiN3v_bW0r2ctGGJlV8Uqo8RNroH5e1xxu-WpJHFjE/s320/DSCN2549.JPG" width="320" /></a></div>
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6. 用手和手掌像壓碎般將麵糰揉合, 直至看不見麵粉且聚集成糰.<br />
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7. 將搓揉好的粉糰, 放在保鮮紙上, 壓扁.<br />
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8. 包好放雪櫃鬆弛30分鐘.<br />
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9. 利用擀麵棍將已鬆弛的麵糰擀成2mm的厚度, 再放入雪櫃冷藏10分鐘.<br />
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10. 預熱焗爐至170度<br />
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11. 取出麵皮放入喜歡的餅模上, 在圍邊和角落位置, 用指頭輕輕將麵皮壓塞進餅模裏.<br />
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12. 用刀子切除邊緣多餘的麵皮<br />
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13. 用叉子在底部剌多個小孔, 防止麵皮在烤焗時隆起<br />
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14. 放一張牛油紙或錫紙在麵皮上, 再加點有重量的物件如陶瓷豆子, 米, 硬幣.<br />
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15. 放入焗爐焗15分鐘, 取走重物, 再焗多10分鐘至塔皮微金黃色.<br />
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16. 把Custard Cream放入唧花袋內 <br />
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17. 將Custard Cream唧入批底 *或者用湯匙將Custard Cream舀入餅底*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sR9vsb_6boijQFjnaf5B5UCe8KUblYKTin781n4eZIYM1jXRyQWeiAtuLQQwsb6wDAiTkECMM1jH2BL0FhRGoDHk8RHTf3H7rVEcc_qf-3g-Apcc-CJpBLDwW6nmPCITSue4A6_ECXs/s1600/DSCN2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sR9vsb_6boijQFjnaf5B5UCe8KUblYKTin781n4eZIYM1jXRyQWeiAtuLQQwsb6wDAiTkECMM1jH2BL0FhRGoDHk8RHTf3H7rVEcc_qf-3g-Apcc-CJpBLDwW6nmPCITSue4A6_ECXs/s320/DSCN2819.JPG" width="320" /></a></div>
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18. 鋪上自己喜歡的生果, 在表面灑點糖粉, 完成.</div>
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註:</div>
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1. 麵糰可做多一點, 放冰箱可保存1個月</div>
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2. 也可以做個酸酸的檸檬批: <a href="http://goodmoodkitchen.blogspot.hk/2012/10/very-tasty.html" target="_blank">http://goodmoodkitchen.blogspot.hk/2012/10/very-tasty.html</a></div>
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3. 我覺得用湯匙將Custard Cream舀入塔皮的方法比較省時方便.</div>
Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-15850442073167782642013-08-16T20:19:00.000+08:002013-09-17T11:37:45.951+08:00吉士醬 Custard Cream<div class="separator" style="clear: both; text-align: center;">
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我很喜歡吃充滿奶香, 蛋香和口感柔滑的Custard, 用來配蘋果批, Fruit tart都十分好吃. 以前想吃Custard, 我會跑去超市買現成custard或者買罐custard粉煮來吃. 現在嗎? 我會自己做來吃, 自己選擇新鮮有品質的材料來做, 吃得美味, 吃得開心, 還有滿滿的成就感呢! :)</div>
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我跟了我很喜歡的台灣blogger妞仔新書的食譜來做, 她的Custard加入了Rum酒, 在準備材料的時候感覺怪怪的, Custard應該是小孩食物, 加了大人元素, 不知道酒味會不會太重而浪費了我的心機. 最初放了半量的Rum酒, 再鼓起勇氣放入剩下的一半..........一邊煮一邊試味, 初時會覺得酒味有點濃, 煮了一會, 酒精味因熱力開始蒸發而最後消失, 剩下的是一種酒醇的清香, 提升了Custard的味覺層次. 有時候味道是難以用文字來形容的, 所以大家試試做, 用味蕾來感覺一下吧! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoe83bWCDdFeGGuLKf4aRHbhYSNkZe33Wnon1PJq8e8YzyHfWZgR_utVyVSPm1tKykJM4AuWr9rrH9idkanecaqvx1-CqbgUOoRrY6ekJI-w7f9SD5IWBS-8o3pqlnixieeabrpvOt3U/s1600/DSCN2720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoe83bWCDdFeGGuLKf4aRHbhYSNkZe33Wnon1PJq8e8YzyHfWZgR_utVyVSPm1tKykJM4AuWr9rrH9idkanecaqvx1-CqbgUOoRrY6ekJI-w7f9SD5IWBS-8o3pqlnixieeabrpvOt3U/s320/DSCN2720.JPG" width="320" /></a></div>
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材料: (份量8-9"Tart)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB5qAJHdd64mIrZK0gejy0hKcuu83RJDGUUzPByJ2rpV5uS1mKcOI9_mnSLkTgNGp4Fj1KXo5gxfGXi84Q1TOZe7qkKpwyDRaTf5V-WZinr9joRt_CvhIcPoGzKJfROYfGLIn2Ow6SZo/s1600/DSCN2704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB5qAJHdd64mIrZK0gejy0hKcuu83RJDGUUzPByJ2rpV5uS1mKcOI9_mnSLkTgNGp4Fj1KXo5gxfGXi84Q1TOZe7qkKpwyDRaTf5V-WZinr9joRt_CvhIcPoGzKJfROYfGLIn2Ow6SZo/s320/DSCN2704.JPG" width="320" /></a><br />
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<ol>
<li>鮮奶-------------------------------------------300g</li>
<li>雲呢拿莢-------------------------------------1條</li>
<li>砂糖/啡糖------------------------------------50g</li>
<li>蛋黃-------------------------------------------90g (約5個)</li>
<li>中筋麵粉-------------------------------------20g</li>
<li>粟粉-------------------------------------------20g</li>
<li>Rum酒----------------------------------------10g</li>
</ol>
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做法:<br />
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<div>
1. 切開雲呢拿莢</div>
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2. 用刀把種籽刮出, 連同莢款放入牛奶. 加入食譜中一半份量的糖, 拌勻, 把牛奶煮至快要滾起 (邊冒小泡). 關火, 備用.<br />
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3. 將蛋黃和剩下的糖, 用手動打發器拌勻.<br />
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4. 加入中筋麵粉和粟粉, 拌勻.<br />
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5. 先將一半份量的牛奶過篩跟蛋漿輕輕拌勻, 再篩入剩下的牛奶, 用打發器輕輕將所有材料拌勻.<br />
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6. 將稀稀的Custard混合物倒入小鍋中, 小火加熱, 輕力用打發器不繼攪拌.<br />
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7. 不要偷懶, 手要不停地攪拌.<br />
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8. 攪拌至濃稠狀態 (即是杰身)<br />
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8. 放入小碗放涼, 以保鮮紙直接貼覆在Custard表面, 放雪櫃備用.<br />
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預告篇 - Fruit Tart! 請密切留意 :)</div>
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-21559958244005730492013-08-14T10:30:00.001+08:002013-08-19T10:17:53.212+08:00爐火篇<div class="separator" style="clear: both; text-align: left;">
曾經有位朋友跟我的食譜炆排骨, 不幸地她的排骨煮焦了, 大家傾談後, 發現大家煮食爐的火力是不同的. 我的中火原來是她的小火, 怪不得她的排骨的水份蒸發得那麼快. 以下讓大家看看我家爐頭的火力. 如果發現你的爐火比我的猛烈, 在炆食物時, 就要加多一點水. 要煮得一手好菜, 除了食物新鮮, 調味準確, 還要熟悉你的煮食爐. 大家煮多一點, 經驗能讓你了解爐頭的性格. Happy Cooking! :)</div>
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我的小火: </div>
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我的中火:</div>
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我的中火偏大:</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwvb1oGDWyh70ss0y1RtViVtBsQjuH2QVwVjhEtMLlXJwH0UygrHZAaWCgzGFO6zQ9ROT1UK3LarIyJj-nm03Eyp-v3-Ls1cTR4ODUDIyQIUa6mWT93WZlGT36soeXwtEuo0cmeNf-Xs/s1600/DSCN2814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwvb1oGDWyh70ss0y1RtViVtBsQjuH2QVwVjhEtMLlXJwH0UygrHZAaWCgzGFO6zQ9ROT1UK3LarIyJj-nm03Eyp-v3-Ls1cTR4ODUDIyQIUa6mWT93WZlGT36soeXwtEuo0cmeNf-Xs/s320/DSCN2814.JPG" width="320" /></a><br />
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我的大火:</div>
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-51500465725618295152013-08-13T00:43:00.003+08:002013-09-17T11:32:25.960+08:00老干媽辣醬碎肉豆角豆干炆米<div class="separator" style="clear: both; text-align: left;">
最近比較常做炆米, 因為我喜歡吃濕濕潤潤的食物. 炒一大盤, 可作晚餐, 剩下的用來帶飯, 美味又方便. 我今次自創了老干媽辣醬炆米, 老干媽辣醬是我家中的必備調味, 不管我是炒西芹, 炒肉, 甚至公仔麵, 我都喜歡加一點老干媽去刺激一下味蕾. 這道菜是亂打亂撞做出來的, 主要是想清理一下雪櫃裏一些將要被棄掉的食材. 這道菜的自由度很高, 甚麼都可以放進去, 不加肉又可來個Green Meal, 做個環保份子. 大家快點翻翻雪櫃, 看看有没有適合的食材來做這味道的炆米啦! </div>
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材料: (3人份量)</div>
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<ol>
<li>豬肉碎-------------------------------320g, 約$20</li>
<li>豆角----------------------------------6條</li>
<li>豆乾----------------------------------3塊</li>
<li>米粉----------------------------------3餅, 用水浸軟 (我是用天鵝牌米粉)</li>
</ol>
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汁料:<br />
<br />
<ol>
<li>蠔油-----------------------------------3湯匙</li>
<li>豉油-----------------------------------3湯匙</li>
<li>美極-----------------------------------1茶匙</li>
<li>老干媽辣醬--------------------------1.5茶匙, 怕辣可省略, 改用1茶匙麻油.</li>
<li>粟粉-----------------------------------1/2茶匙</li>
<li>熱清水--------------------------------1至1.5杯, 視乎米粉吸水能力 *請看註解</li>
</ol>
<div>
<br /></div>
<div>
醃豬肉:</div>
<div>
<ol>
<li>調味雞汁-----------------------------1湯匙, 或用1/2湯匙雞粉代替</li>
<li>燒酒或料理酒-----------------------1/4茶匙</li>
</ol>
</div>
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<br />
做法:<br />
<br />
1. 豬肉用1湯匙調味雞汁和燒酒醃15分鐘<br />
<br />
2. 將豆角和豆干切小粒<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sIzArEJScKXdpK-EKUSZICpmphRle_8T6WKj6Sn1KhmdNzWefsJr9nRuhdzHFPhRnmK-FXF_N0O14Dni1vok8RkcSMUGRA1YGN-FuaYkmm6M53NduwXeLi49lgyVB6fwOXWHNIaxeMk/s1600/DSCN2776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sIzArEJScKXdpK-EKUSZICpmphRle_8T6WKj6Sn1KhmdNzWefsJr9nRuhdzHFPhRnmK-FXF_N0O14Dni1vok8RkcSMUGRA1YGN-FuaYkmm6M53NduwXeLi49lgyVB6fwOXWHNIaxeMk/s320/DSCN2776.JPG" width="320" /></a></div>
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3. 冷鍋下油, 油熱將豬肉炒至7成熟<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcj2GAvuFZ1QHCNqvxbBqSXp5QGqM79xgrB2TpRhkurB8xY1DbbB-vqhww9Ssyy8lLjOyXmRTDG8omWhrwGGX4INhcfq61yId8Tj-DUWeq6PiySv54uKHmwR1wIv4xaJrHK7oOpVhfQ4/s1600/DSCN2777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcj2GAvuFZ1QHCNqvxbBqSXp5QGqM79xgrB2TpRhkurB8xY1DbbB-vqhww9Ssyy8lLjOyXmRTDG8omWhrwGGX4INhcfq61yId8Tj-DUWeq6PiySv54uKHmwR1wIv4xaJrHK7oOpVhfQ4/s320/DSCN2777.JPG" width="320" /></a></div>
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4. 加入豆角和豆干<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wuS4YXQLPVPWcn0aNgSh0L_bcGbmJ39qkpz-pGPBtwv4UlFkpOgaheGAUN7s3VnLnbRVXi5a_R3VC4lEw_bqkEFlnhoABeAImL6ztkm5O-C2F4J-bArMK2_h1Xchn_p6kAknfXJs5UI/s1600/DSCN2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wuS4YXQLPVPWcn0aNgSh0L_bcGbmJ39qkpz-pGPBtwv4UlFkpOgaheGAUN7s3VnLnbRVXi5a_R3VC4lEw_bqkEFlnhoABeAImL6ztkm5O-C2F4J-bArMK2_h1Xchn_p6kAknfXJs5UI/s320/DSCN2778.JPG" width="320" /></a></div>
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5. 炒拌幾下<br />
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6. 加入汁料, 炒香<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojvuIOlQ6TxbZXU1V3TJDSPwuL3osDX7ygCNOVwW1Zgm9bCaSDur0ClmscDBY_DCydIxVH0rNc6cwgO2qnuwp8VvRxeYqY1Alt_8BgGWYFFQYwnO2j-SfmQNm_kl8-G43_nE3bvcMnnk/s1600/DSCN2780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojvuIOlQ6TxbZXU1V3TJDSPwuL3osDX7ygCNOVwW1Zgm9bCaSDur0ClmscDBY_DCydIxVH0rNc6cwgO2qnuwp8VvRxeYqY1Alt_8BgGWYFFQYwnO2j-SfmQNm_kl8-G43_nE3bvcMnnk/s320/DSCN2780.JPG" width="320" /></a></div>
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7. 放米粉, 注入1至1.5杯熱清水<br />
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8. 米粉跟肉碎材料撈炒至平均沾上汁料, 上蓋以小火炆焗至米粉軟身和收水, 約5-8分鐘.<br />
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9. 完成</div>
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註:</div>
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1. 不同牌子米粉的吸水能力都不同, 所以我會先放1杯熱水, 看看米粉吸水力, 慢慢再放適量熱水至米粉軟身和吸飽汁料. 我是用3餅天鵝牌米粉, 我放了1杯多一點的水已ok.</div>
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2. 請參考我的爐火篇 - <a href="http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html" target="_blank">http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html</a></div>
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3. 這是我喜歡的老干媽辣醬. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Kfeb7MnkDc7YW44vqW-lOOmsgK_P4DLbeDnHWhZYhyphenhyphenr5ZzHBTSkUFcECoDAHug_o8pmJNAbpMIy6PRxeUucGEs4APQsN9jk7m-_zCOZ63ne19T2yBKt6z6kIqn6S5aLPtyJykrJaUN0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ksa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Kfeb7MnkDc7YW44vqW-lOOmsgK_P4DLbeDnHWhZYhyphenhyphenr5ZzHBTSkUFcECoDAHug_o8pmJNAbpMIy6PRxeUucGEs4APQsN9jk7m-_zCOZ63ne19T2yBKt6z6kIqn6S5aLPtyJykrJaUN0/s320/photo.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-41357198889320071522013-08-12T19:43:00.000+08:002013-09-17T10:50:35.183+08:00鐵鍋無水蒸豉汁排骨 <div class="separator" style="clear: both; text-align: left;">
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豉汁蒸排骨是一道非常受歡迎的菜式, 因為它易做而且好送飯. 自從展開了鐵鍋生活後, 我便以無水蒸焗的方法來取代傳統的隔水蒸方法. 我覺得用無水蒸的方法能夠保持餸菜的原汁原味, 而且蒸焗法能夠令肉質鬆軟, 另一好處是原鍋蒸原鍋上, 舒緩了一點洗碗工作量. 如果沒有鐵鍋, 保持用傳統隔水蒸方法也可以. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdby9bgT-AjI26QbkqahPGlmAHHW5snw4IBCcAVOfr4WWfFq-D5tOqt085blVVUeYx3PnL3oClRdznnirZxtLdyAaouv8jvjbnQ-HZPZFQXYI52uVbfY_fxU4bGheULv2qTzQDFsXqsI/s1600/DSCN2796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdby9bgT-AjI26QbkqahPGlmAHHW5snw4IBCcAVOfr4WWfFq-D5tOqt085blVVUeYx3PnL3oClRdznnirZxtLdyAaouv8jvjbnQ-HZPZFQXYI52uVbfY_fxU4bGheULv2qTzQDFsXqsI/s320/DSCN2796.JPG" width="320" /></a></div>
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材料: (2人份量)</div>
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<ol>
<li>排骨---------------------------------------300g, 約$30</li>
<li>豆豉---------------------------------------1湯匙, 洗淨備用</li>
<li>蒜頭---------------------------------------3大粒, 切成蓉</li>
<li>辣椒---------------------------------------1隻, 怕辣可不放</li>
<li>豉油---------------------------------------1/2湯匙</li>
<li>蠔油---------------------------------------2湯匙</li>
<li>糖------------------------------------------1/2茶匙</li>
<li>粟粉---------------------------------------1茶匙</li>
<li>麻油---------------------------------------1/2茶匙</li>
<li>燒酒或料理酒---------------------------1/2茶匙</li>
<li>水------------------------------------------1湯匙 *如用一般隔水蒸方法, 就不用加*</li>
</ol>
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做法:</div>
<div>
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<div>
1. 排骨洗淨, 用廚房紙抹乾</div>
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2. 將2至11的調味料混合好如下圖</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jV8Xubyx7oTcwqDmwnDmhD5w4USbA88bGkRNPf0MzSWpMon0VHdVccBK7_sqLG_yoppE-FqNKx5AgLMfZM5rOA9VaEAVXO6FKHBTqZrt0wk6ExoZEoA3Ko7H7ZMGGVIW368dA9F3qBY/s1600/DSCN2672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jV8Xubyx7oTcwqDmwnDmhD5w4USbA88bGkRNPf0MzSWpMon0VHdVccBK7_sqLG_yoppE-FqNKx5AgLMfZM5rOA9VaEAVXO6FKHBTqZrt0wk6ExoZEoA3Ko7H7ZMGGVIW368dA9F3qBY/s320/DSCN2672.JPG" width="320" /></a></div>
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3. 將混合好的調味料跟排骨醃30分鐘<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxBYP2ue9qwZ6y9D7Mc_ZuvPxsBoBrsw2JBk8lKkWKsHxdWAUjSB3BnZQQoRK35S5E8F-t3IN1oDAKfWwm7-5rQFqlUyNSjTXd78uueN4O_ALRy69iSb6XCCfzogJxujWYGq_Fb-71-w/s1600/DSCN2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxBYP2ue9qwZ6y9D7Mc_ZuvPxsBoBrsw2JBk8lKkWKsHxdWAUjSB3BnZQQoRK35S5E8F-t3IN1oDAKfWwm7-5rQFqlUyNSjTXd78uueN4O_ALRy69iSb6XCCfzogJxujWYGq_Fb-71-w/s320/DSCN2674.JPG" width="320" /></a></div>
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4. 將醃好的排骨鋪入鐵鍋內, 中火4分鐘, 小火5分鐘, 關火焗5分鐘. 如果是用隔水蒸方法, 大火隔水蒸15分鐘便可.</div>
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5. 用湯匙將排骨跟沉底的汁料撈一撈, 完成.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGfOkirLnNpwP83ydRpZDGPCZRNH-rUk3SbNOFbI-f1eNKdwfdedP_ZIEi4s6WeVt5nU0Y6o-ZJHGdGvA8O8YQcb9DT3FLMfm73fD4eoVD7OljMZDbtWuMgdR3_cPG9dfAOtVml0tPfU/s1600/DSCN2798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGfOkirLnNpwP83ydRpZDGPCZRNH-rUk3SbNOFbI-f1eNKdwfdedP_ZIEi4s6WeVt5nU0Y6o-ZJHGdGvA8O8YQcb9DT3FLMfm73fD4eoVD7OljMZDbtWuMgdR3_cPG9dfAOtVml0tPfU/s320/DSCN2798.JPG" width="320" /></a></div>
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註:<br />
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1. 請參考我的爐火篇 - <a href="http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html" target="_blank">http://goodmoodkitchen.blogspot.hk/2013/08/blog-post_13.html</a></div>
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Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com0tag:blogger.com,1999:blog-5613829169045407576.post-34127634026292182742013-08-09T11:18:00.001+08:002013-09-17T11:38:21.748+08:00紅絲絨杯子蛋糕 Red Velvet Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: left;">
如果要你選一套你最喜歡的美劇, 你會選那一套呢? 我一定會選"Sex and the city", 那種中產多姿多采的生活, 漂亮的時裝, 還有Mr Big!!!! 我想是許多人夢寐以求的人生. 嘻嘻! </div>
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為什麼突然提起"Sex and the city" 呢? 如果你是這套劇迷, 你一定記得 Carrie Bradshaw 在Magnolia Bakery吃著唧了厚厚frosting的cupcake. Cupcake在十年前的香港一點都不流行, 不知道是不是Carrie的影響, 漸漸地, cupcake已成為現在香港其中一種主流甜品. </div>
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在云云的cupcake店, Sift的cupcake是我的大愛, 我應該說在香港我只喜歡吃sift的cupcake. 至於口味, Red velvet是我的最愛. 因為自己太愛red velvet cupcake, 所以常常在網上參考不同的食譜, 試過難吃的, 以下的食譜是我暫時試過最好吃的. 口感濕潤鬆軟, 隱藏著微微的朱古力香味, 而Cream cheese frosting的甜度又恰到好處. 喜歡red velvet的你, 不妨試試!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1__Je5Na6cttBrBex-5_-vFvLLSCzaSUrUDeT_lgKSKN-YD_dNQEHn1EkJ8sCr_lM6Bmy7T-djTF2xcdaSGXTZW4ykSlxOxGuLQVVysq6PUKkVwaJBo66yt4W7_MvXn0_D_wuOm0uIag3/s1600/DSCN2427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1__Je5Na6cttBrBex-5_-vFvLLSCzaSUrUDeT_lgKSKN-YD_dNQEHn1EkJ8sCr_lM6Bmy7T-djTF2xcdaSGXTZW4ykSlxOxGuLQVVysq6PUKkVwaJBo66yt4W7_MvXn0_D_wuOm0uIag3/s320/DSCN2427.JPG" width="320" /></a></div>
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材料: (12 個份量)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm56y676nLkh8AILOEODyq7Pjl6bx_4HjjPvaglGT5bIK1I11AuuakFiKCW014pPmMEQ55oZSZEHcYQIXlGvcRO53C8ksvzpr7DukvgyHsbaU7Sk7FVDrzD9tSpB_Sk5_OTCJHhGp3xVfz/s1600/DSCN2399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm56y676nLkh8AILOEODyq7Pjl6bx_4HjjPvaglGT5bIK1I11AuuakFiKCW014pPmMEQ55oZSZEHcYQIXlGvcRO53C8ksvzpr7DukvgyHsbaU7Sk7FVDrzD9tSpB_Sk5_OTCJHhGp3xVfz/s320/DSCN2399.JPG" width="320" /></a></div>
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蛋糕:<br />
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<ol>
<li>無鹽牛油-------------------------- ------------------57g, 置室溫放軟</li>
<li>白砂糖或啡糖------------------ - -------------------130g</li>
<li>蛋-----------------------------------------------------1隻</li>
<li>無糖朱古力粉------------------- --------------------2-1/2 Tbsps</li>
<li>紅色色素--------------------------- -----------------3 Tbsps</li>
<li>雲呢拿香油-------------------------- ---------------1/2 Tsp</li>
<li>Buttermilk------------------------------ -------------1/2量杯 *請看註解</li>
<li>中筋麵粉--------------------------------- -----------1杯+2 Tbsps</li>
<li>鹽------------------------------------------ ----------1/2 Tsp</li>
<li>蘇打粉 baking soda------------------------- -------1/2 Tsp</li>
<li>西式白醋--------------------------------------- -----1-1/2 Tsps</li>
</ol>
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Frosting:<br />
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1. cream cheese----------------------------------------- ------227g<br />
2. 無鹽牛油---------------------------------------------------113g<br />
3. 糖霜--------------------------------------------------------150g<br />
4. 雲呢拿香油------------------------------------------------1/2 tsp<br />
5. 鹽-----------------------------------------------------------1/8 tsp<br />
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做法:<br />
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(蛋糕部份)<br />
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1. 預熱焗爐至180度<br />
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2. 將朱古力粉, 紅色色素和雲呢拿油混合成糊仔.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx77sI1hq3JWJQymhyphenhyphenPNYoFFjMXQ6acgsW-LS5h7QV9lIwYN8yuDf7DdGm6slInwx6NxBNMH0jP-W9m9v0FMEGB_ovCmOchXY6kmhEYnjWVf2S_FWaG-xS1Fp0a-KBYynjGA6IlaAVei31/s1600/DSCN2400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx77sI1hq3JWJQymhyphenhyphenPNYoFFjMXQ6acgsW-LS5h7QV9lIwYN8yuDf7DdGm6slInwx6NxBNMH0jP-W9m9v0FMEGB_ovCmOchXY6kmhEYnjWVf2S_FWaG-xS1Fp0a-KBYynjGA6IlaAVei31/s320/DSCN2400.JPG" width="320" /></a></div>
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3. 砂糖加入已軟化的牛油, 用電動打發器以中速把牛油和糖打至鬆化和發白, 約3分鐘.<br />
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4. 加入雞蛋, 用電動打發器以高速把材料打至充分混合.<br />
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5. 加入朱古力糊, 用電動打發器以中速打至充分混合, 中途要用膠刮攪拌一下, 把沉底的朱古力糊跟麵糊溶合.<br />
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6. 加入buttermilk, 用電動打發器以慢速略拌一下<br />
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7. 分2次篩入中粉, 用電動打發器以慢速把所有材料攪拌好.<br />
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8. 加入鹽, 梳打粉baking soda和白醋, 用電動打發器以慢速混合好.<br />
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9. 用鐵匙或雪糕勺把麵糊平均盛入蛋糕紙杯至7成滿.<br />
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10. 放入焗爐焗15-20分鐘, 用牙籤剌入蛋糕中心, 取出沒黏著麵糊, 代表蛋糕已熟. (我會在15分鐘用牙籤測試一下蛋糕是否已熟, 如牙籤還黏著麵糊, 就繼續焗多2分鐘, 然後再測試, 直至牙籤沒有黏著麵糊)<br />
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11. 取出蛋糕置鐵架, 待蛋糕完全放涼.<br />
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(Frosting 部份)<br />
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1. 用電動打發器以中速把已軟化的牛油和Cream cheese攪拌至完全混合.<br />
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2. 加入糖霜, 先用膠刮將糖霜跟芝士糊混合. (*不要一開始用電動打發器打攪, 因為糖霜太輕, 一打動便會滿場飛, 鼻子會受苦*)<br />
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3. 加入雲呢拿香油和鹽, 用電動打發器以中速把Frosting再攪拌至充分混合好.<br />
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4. 把Frosting盛入唧花袋中 (把唧花袋垂直放入杯中,比較容易盛入)<br />
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5. 現在是讓大家展示一下唧花工藝了, 我經驗嘗淺, 獻醜了! (大家可以在蛋糕店買不同款式的唧花嘴, 唧出你們喜歡的模樣)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeb8O7DEyCFXijcT-q6M-7sUjyQIg5eHxmr01jO_EzVRPjpBTx-x9QWcXRaA5AanWkeSx6M4628eoRDIGsq8BntX2k3D8qqh6V8M3wpg9YvVDqByDPjyG_zCiH9odeHpDRvwu14qKeS9z/s1600/DSCN2422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeb8O7DEyCFXijcT-q6M-7sUjyQIg5eHxmr01jO_EzVRPjpBTx-x9QWcXRaA5AanWkeSx6M4628eoRDIGsq8BntX2k3D8qqh6V8M3wpg9YvVDqByDPjyG_zCiH9odeHpDRvwu14qKeS9z/s320/DSCN2422.jpg" width="240" /></a><br />
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註:</div>
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1. Buttermilk - 在大型外國超市有售, 不過價錢略貴. 你可以在家中自己弄, 將1Tbsp的檸檬汁或西式白醋倒入液體量杯中, 然後將牛奶倒至1cup的刻度線位置, 用匙攪幾下, 然後讓它靜止5分鐘. Buttermilk便成了. (我的食譜只需要1/2杯buttermilk, 你將檸檬汁或西式白醋和牛奶的份量減半便成) </div>
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以下是buttermilk做法的參考: <a href="http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm">http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm</a></div>
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2. 大家要小心看食譜份量! Tbsp 是湯匙; Tsp 是茶匙. </div>
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3. 這食譜不需要加baking powder, 只需要baking soda, baking soda跟醋會產生化學作用取代baking powder的功能. 記得是用BAKING SODA!!! 我試過幫朋友做farewell red velvet cupcake, 一次過焗了24個, 蛋糕沒有漲起, 原來我放錯了baking powder, 當時真的欲哭無淚, 整盤蛋糕被迫送到垃圾桶裏.</div>
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<br />Anonymoushttp://www.blogger.com/profile/10102311981016632458noreply@blogger.com1tag:blogger.com,1999:blog-5613829169045407576.post-20657643464225495472013-08-04T16:29:00.000+08:002013-09-17T11:39:32.200+08:00蜜糖馬德蓮 Honey Madeleine在我的潛意識裡, 法國是浪漫的! 巴黎鐵塔, 露天咖啡店, 日出巴黎, 日落巴黎, 蒙馬特都是浪漫的, 就連法國甜點都是浪漫的, 什麼Macaron, Canele, Financier, Madeleine, 名字聽上來都是浪漫漂亮的. 今天我試做了一個簡單的法國甜點 - Honey Madeleine, 它的外表漂亮大方, 不用吃, 只是看著她, 我已經好心情了! :)<br />
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這個Honey Madeleine充滿牛油香並且隱藏著蜜糖的清雅甜美, 希望大家都喜歡! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VKFeDsywnKxcBxnPTGN3sreu1qJhmCa3EflYhVj9YQfjuM6Ojz0IpkvUIcGlIWAUl3h39oBhRvwnuazO1YwK0-rj0AEPBLzKah81YM85hHC3xneS0rTMkxu8xnBEZqMYepWD2lGRPJXj/s1600/DSCN2656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VKFeDsywnKxcBxnPTGN3sreu1qJhmCa3EflYhVj9YQfjuM6Ojz0IpkvUIcGlIWAUl3h39oBhRvwnuazO1YwK0-rj0AEPBLzKah81YM85hHC3xneS0rTMkxu8xnBEZqMYepWD2lGRPJXj/s320/DSCN2656.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmySiWw6xdld-wTSJ6O2pIDKZcIvWWoJ5UM8pSKmLY5BDWu9BMn1vLDCe5x5NPiptNYJabcIsMR5nWETfLlpjyJ3t0JYuOdNXMRJaxJl2anZscvyU3lZvLOCEnGf1TuzUiwGEt3Otbs4hk/s1600/DSCN2653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmySiWw6xdld-wTSJ6O2pIDKZcIvWWoJ5UM8pSKmLY5BDWu9BMn1vLDCe5x5NPiptNYJabcIsMR5nWETfLlpjyJ3t0JYuOdNXMRJaxJl2anZscvyU3lZvLOCEnGf1TuzUiwGEt3Otbs4hk/s320/DSCN2653.JPG" width="320" /></a><br />
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材料: (5 x 8cm 12個)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDj3jTwj1dWnkxMm7fIag9pmoRQtR3K_hoRPPj3oX5HtfwJLo4AkJZbQX7p_OY8TavuSqQfMooZBHNYt3eUytV4q62PbJ2VmPJ-BA58ZBqe5iFi2yONKjBOULoANxOWR_qHLexHxzduHIe/s1600/DSCN2616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDj3jTwj1dWnkxMm7fIag9pmoRQtR3K_hoRPPj3oX5HtfwJLo4AkJZbQX7p_OY8TavuSqQfMooZBHNYt3eUytV4q62PbJ2VmPJ-BA58ZBqe5iFi2yONKjBOULoANxOWR_qHLexHxzduHIe/s320/DSCN2616.JPG" width="320" /></a></div>
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<ol>
<li>蛋-------------------------------------------------2個</li>
<li>細砂糖 Caster sugar---------------------------50g</li>
<li>雲呢拿香油-------------------------------------1/4茶匙</li>
<li>蜜糖----------------------------------------------50g</li>
<li>低筋麵粉----------------------------------------80g</li>
<li>泡打粉 baking powder------------------------1/2茶匙</li>
<li>無鹽牛油----------------------------------------80g</li>
</ol>
掃模用:<br />
奶油, 高筋麵粉各少許<br />
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做法:<br />
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1. 牛油用熱水座溶, 備用.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r_HC6-G1qqGCDLHt9uZRpDr71yKYZfAQHovpPNsxCqaVHJPNyP4Bc6KBpbwyXllZvRF4supDDaUNpIpbB_TMGlmS7YuyQ62VLDxbnhauJas40qAXXB0KDboSfGVBwcG5gQCDsPemCggJ/s1600/DSCN2617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r_HC6-G1qqGCDLHt9uZRpDr71yKYZfAQHovpPNsxCqaVHJPNyP4Bc6KBpbwyXllZvRF4supDDaUNpIpbB_TMGlmS7YuyQ62VLDxbnhauJas40qAXXB0KDboSfGVBwcG5gQCDsPemCggJ/s320/DSCN2617.JPG" width="320" /></a></div>
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2. 蛋打散<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy2SIT-PllbQ3Ojccps7WIKBrNZHIHAN95SuEdWC9ubM09YtADw7y12Nv9jR1kugm8hPKcaw1MU9zh-JDDPYMEZGLdpUtAbNH9H92y-WSi3xcUCxKVVqCHoksE18k7zgAG4j3-Vo0DM9G/s1600/DSCN2618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy2SIT-PllbQ3Ojccps7WIKBrNZHIHAN95SuEdWC9ubM09YtADw7y12Nv9jR1kugm8hPKcaw1MU9zh-JDDPYMEZGLdpUtAbNH9H92y-WSi3xcUCxKVVqCHoksE18k7zgAG4j3-Vo0DM9G/s320/DSCN2618.JPG" width="320" /></a></div>
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3. 加入砂糖, 拌勻<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5WIXUnz6LNfTdfGRN12Ji5tE56aupXm3kQYtcvABLRwYgU2bS5K4PVVwjeP8MzUZNlczX9GVUuNSpiZJszhg_aID7VXQ_yXTEDMyM4xx8xA9WYVgGzpjOYWqEhkN6HznBuu6AhkdY4_w/s1600/DSCN2619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5WIXUnz6LNfTdfGRN12Ji5tE56aupXm3kQYtcvABLRwYgU2bS5K4PVVwjeP8MzUZNlczX9GVUuNSpiZJszhg_aID7VXQ_yXTEDMyM4xx8xA9WYVgGzpjOYWqEhkN6HznBuu6AhkdY4_w/s320/DSCN2619.JPG" width="320" /></a></div>
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4. 加入雲呢拿油和蜜糖<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52wT-AKVbEBzky6-ZW0eZbQ4WkcRbPPaqnavbBSMQNSPp_SEOwv_Yh3l6r4PFee71zrhYznmyV9aHSFTtLeshSMtJ45dK036x7gOKIrX4M6t9aJq3i6KRxXXZRqwLESUpOIoUvCh9iReH/s1600/DSCN2620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52wT-AKVbEBzky6-ZW0eZbQ4WkcRbPPaqnavbBSMQNSPp_SEOwv_Yh3l6r4PFee71zrhYznmyV9aHSFTtLeshSMtJ45dK036x7gOKIrX4M6t9aJq3i6KRxXXZRqwLESUpOIoUvCh9iReH/s320/DSCN2620.JPG" width="320" /></a></div>
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5. 篩入低粉和泡打粉<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6TzxyKOTp1aOn9-IHDjUeiXjhb1IoSjhew3Qd31S651MFt5wluHk27djdCQ4bkbCtfb7k9WiczRYACAcFeN54UVw1R2UpK5AbvMmN3noAtRSnWJjWf4OPWL63Fb7WGiQC2R5dOmBfDoy/s1600/DSCN2621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6TzxyKOTp1aOn9-IHDjUeiXjhb1IoSjhew3Qd31S651MFt5wluHk27djdCQ4bkbCtfb7k9WiczRYACAcFeN54UVw1R2UpK5AbvMmN3noAtRSnWJjWf4OPWL63Fb7WGiQC2R5dOmBfDoy/s320/DSCN2621.JPG" width="320" /></a></div>
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6. 打發器垂直在中央以打小圓圈的方式, 慢慢擴大畫圈範圍, 輕力把粉類攪成麵糊<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQUur8oV6AtPVy5M6ier63Ix2FjJx1L1cF30B1yJt-qFkY3A3GbA14kQpKnPEzTOfq-ZkQ6EucpbqTu1zKjiq1lnI8RWauuvZP9CWN2Y8ot-0M2oSMs-cNny9zuRCLqOB9Jj6ok4BJIUR/s1600/DSCN2623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQUur8oV6AtPVy5M6ier63Ix2FjJx1L1cF30B1yJt-qFkY3A3GbA14kQpKnPEzTOfq-ZkQ6EucpbqTu1zKjiq1lnI8RWauuvZP9CWN2Y8ot-0M2oSMs-cNny9zuRCLqOB9Jj6ok4BJIUR/s320/DSCN2623.JPG" width="320" /></a></div>
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7. 把麵糊攪至順滑<br />
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8. 加入牛油溶液<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8Wc0kUdDo3Wy2WX_PHIEwpH7cyCURGfMSJX8kwrPkFKKifKdR3mj5YN0D2i6BR8qoUN_amdld-94xeqTDy0sNbHUlGVr_bfyfkgPj52ZsijS1i3n7YXkEwx-QuYKL3VAB_cgYVO2Z2NI/s1600/DSCN2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8Wc0kUdDo3Wy2WX_PHIEwpH7cyCURGfMSJX8kwrPkFKKifKdR3mj5YN0D2i6BR8qoUN_amdld-94xeqTDy0sNbHUlGVr_bfyfkgPj52ZsijS1i3n7YXkEwx-QuYKL3VAB_cgYVO2Z2NI/s320/DSCN2626.JPG" width="320" /></a></div>
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9. 用膠刮由底往上攪拌, 直至麵糊順滑<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzp-2GooJnADlJ_yZ7eeJsja4NbzxQ5-_aUZqLGjR8kg5Px54H1z05UFg-tp5c16KXVrZogUHP8Uk90dAB8T_QQ4UKNoNGkkUe9I7ErC0Kf3QOGQ7qSPPglntH5GYaTujCsvXuoMS6GFP/s1600/DSCN2627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzp-2GooJnADlJ_yZ7eeJsja4NbzxQ5-_aUZqLGjR8kg5Px54H1z05UFg-tp5c16KXVrZogUHP8Uk90dAB8T_QQ4UKNoNGkkUe9I7ErC0Kf3QOGQ7qSPPglntH5GYaTujCsvXuoMS6GFP/s320/DSCN2627.JPG" width="320" /></a></div>
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10. 蓋上保鮮紙, 放入雪櫃冷藏半天至一晚.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeM8H9sS6fx_1XB2Rhlr1MC_H5sfsjc5No3_pMUK8jjJw1PhO5mFQGvgKd9UfK73r3cKTsIq8IHWcg0SwajvF1Du9uULAuT52dyKDBeA9UGmEShwbrIpQ0hxIfwO2htEkh6YSaxQ0O7ls/s1600/DSCN2628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeM8H9sS6fx_1XB2Rhlr1MC_H5sfsjc5No3_pMUK8jjJw1PhO5mFQGvgKd9UfK73r3cKTsIq8IHWcg0SwajvF1Du9uULAuT52dyKDBeA9UGmEShwbrIpQ0hxIfwO2htEkh6YSaxQ0O7ls/s320/DSCN2628.JPG" width="320" /></a></div>
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11. 預熱焗爐至180度<br />
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12. 從雪櫃取出麵糊, 用手動打發器略攪幾下<br />
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13. 餅模掃上適量牛油溶液<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnTZpXpALf6_Ft2Q6xLPmFTzgBX2liIzratSoY739be8oqhZmBeB-OqOua5cN1cGN1NAf2A9xAB0UU8H2En4OQUW9ZQRWrNwOcVqmVkcjFhGilcSUY3Y8zM_owCT7-s31TnK7G45jLx0c/s1600/DSCN2643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnTZpXpALf6_Ft2Q6xLPmFTzgBX2liIzratSoY739be8oqhZmBeB-OqOua5cN1cGN1NAf2A9xAB0UU8H2En4OQUW9ZQRWrNwOcVqmVkcjFhGilcSUY3Y8zM_owCT7-s31TnK7G45jLx0c/s320/DSCN2643.JPG" width="320" /></a></div>
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14. 灑上高筋麵粉<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wgr4DI8jqxBhunxOYolL2jBETxEChK0ydq-150LZruTGDxWIurmMYHGietWBlNjuaRrSSTn_IClMWONpSw7whXsWGkMUrJi5SFaN2MpyAMFetoXA-1Sl-1zx2EUwE2JyroxyTMJWaywK/s1600/DSCN2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wgr4DI8jqxBhunxOYolL2jBETxEChK0ydq-150LZruTGDxWIurmMYHGietWBlNjuaRrSSTn_IClMWONpSw7whXsWGkMUrJi5SFaN2MpyAMFetoXA-1Sl-1zx2EUwE2JyroxyTMJWaywK/s320/DSCN2644.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE6x5o11xnj8HGNswsZdqyJNQ4fHShtR9So-uZb_-nreuhN3nSNFrIBB8QgvBScj91ng_ZzCwia2chD-Cspfx3sj6f3Sv1axdKvLsAGXqKf6Ev7D-Qe4JbPoIaC7-WP6n4pKhDqUClPIS/s1600/DSCN2646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE6x5o11xnj8HGNswsZdqyJNQ4fHShtR9So-uZb_-nreuhN3nSNFrIBB8QgvBScj91ng_ZzCwia2chD-Cspfx3sj6f3Sv1axdKvLsAGXqKf6Ev7D-Qe4JbPoIaC7-WP6n4pKhDqUClPIS/s320/DSCN2646.JPG" width="320" /></a></div>
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15. 拍走多餘麵粉<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiV8Oi3Du7TpnkaEoe825YjrNvTEKTlxKutVyi0l6p9xWKc2qm6Kq1Ygj5xM-zidhGWdtVcsHgURmYXcNM62VnJ1x9H5lT32qe2Hp3IdLeWJUKnVIb12WbuI3gMGpZ53L_z27sMR9g1h0/s1600/DSCN2647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiV8Oi3Du7TpnkaEoe825YjrNvTEKTlxKutVyi0l6p9xWKc2qm6Kq1Ygj5xM-zidhGWdtVcsHgURmYXcNM62VnJ1x9H5lT32qe2Hp3IdLeWJUKnVIb12WbuI3gMGpZ53L_z27sMR9g1h0/s320/DSCN2647.JPG" width="320" /></a></div>
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16. 用湯匙舀取麵糊倒入餅模至8成滿 (我知自己有點貪心, 蛋糕在焗製過程會澎脹, 所以倒入8成麵糊已足夠) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvL1JRz2eAqqHQ6ado0y5WywdKVEZHjDoKpSti02g1pclkwQln9oxVa8khXIcamdJWoEwu2t6B-3MwdcPzH5ZuPLnj4T3hTFgOEr3YkWgsdUWtA7IZXlet7bC2eBblgqrOXKXK-Rnp5KS4/s1600/DSCN2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvL1JRz2eAqqHQ6ado0y5WywdKVEZHjDoKpSti02g1pclkwQln9oxVa8khXIcamdJWoEwu2t6B-3MwdcPzH5ZuPLnj4T3hTFgOEr3YkWgsdUWtA7IZXlet7bC2eBblgqrOXKXK-Rnp5KS4/s320/DSCN2648.JPG" width="320" /></a></div>
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17. 放入焗爐, 焗15分鐘.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDHvNwPytTUoTeLKQ-FJqMaismpix33oAnkQQLqQnLUzDasqI7xbNKAqvvz9QQpWQmJJYXOx7pOx8aMM7gDyohbps0FiwajzM6CXhWrW6NHrr5hNzvqXwbxl8az50HJcuuUS5J-BT3PNH/s1600/DSCN2649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDHvNwPytTUoTeLKQ-FJqMaismpix33oAnkQQLqQnLUzDasqI7xbNKAqvvz9QQpWQmJJYXOx7pOx8aMM7gDyohbps0FiwajzM6CXhWrW6NHrr5hNzvqXwbxl8az50HJcuuUS5J-BT3PNH/s320/DSCN2649.JPG" width="320" /></a></div>
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18. 可用手或牙簽將馬德蓮取出放涼</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5_4NvgyXuEEaawLr7SfppERre0N6kPSwiQy1JoCwcKWyaYX6Kiaf5JrU-EHxMiCZ2YMbffdr3JE-pXDmd-wIl7MnDN2FnwWzhJEYO4GEVVFIAcTwv1IobvQEpAa1wCKyZpKsWM9wkLYZ/s1600/DSCN2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5_4NvgyXuEEaawLr7SfppERre0N6kPSwiQy1JoCwcKWyaYX6Kiaf5JrU-EHxMiCZ2YMbffdr3JE-pXDmd-wIl7MnDN2FnwWzhJEYO4GEVVFIAcTwv1IobvQEpAa1wCKyZpKsWM9wkLYZ/s320/DSCN2650.JPG" width="320" /></a><br />
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19. 完成!<br />
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註:</div>
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1. 掃模用的高筋麵粉: 如家裡沒有高粉, 可用中筋麵粉Plain Flour代替</div>
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2. 如家裡沒有馬德蓮模, 而大家又不介意外表, 都可以用菊花, 心型等模具代替.</div>
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