tag:blogger.com,1999:blog-65868761734650817312024-03-06T10:34:54.424+08:00雨之家♡越烘越爱♡雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-6586876173465081731.post-53096776851773778342016-12-29T12:44:00.000+08:002016-12-29T12:44:23.568+08:00Blueberry Rolls & Pineapple Rolls《蓝莓卷&黄梨卷》<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
蓝莓卷 VS 黄梨卷</div>
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<div style="text-align: center;">
还是青睐黄梨卷酸甜的口味多一些</div>
<br />
<div style="text-align: center;">
蓝莓对我来说太甜蜜了, 小孩子倒是很喜欢~ ♡♡♡</div>
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<div style="text-align: center;">
非常棒的饼皮食谱~取自Eva Yu 老师~感恩哦 ^^</div>
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<h4>
<span style="line-height: normal;">内馅 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">蓝莓馅 & 黄梨馅 各500g+-</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">**分小粒搓成椭圆形</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">饼皮材料 :</span></h4>
<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(混合好后平分一半, 其中一半加入适量紫色食用色素)</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">A:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">牛油 250g</span><br />
<span style="line-height: normal;">糖粉 50g</span><br />
<span style="line-height: normal;">炼奶 20g</span><br />
<span style="line-height: normal;">蛋黄 2粒</span><br />
<span style="line-height: normal;"><br /></span><span style="line-height: normal;">B :</span><br />
<span style="line-height: normal;"><br /></span><span style="line-height: normal;">特幼面粉 375g</span><br />
<span style="line-height: normal;">粟米粉 2大匙</span><br />
<span style="line-height: normal;">奶粉 2大匙</span><br />
<span style="line-height: normal;">蛋黄粉 2大匙</span><br />
<span style="line-height: normal;"><br /></span>
<h4>
<span style="line-height: normal;">抹皮材料 :</span></h4>
<span style="line-height: normal;"><br /></span><span style="line-height: normal;">**蛋黄一粒加1大匙鲜奶,打散,过筛备用。</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">做法:</span></h4>
<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1 ) 饼皮材料A拌打成奶油状,加入饼皮材料B揉成团,休面20分钟。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">2 ) 将面团放入模型中,挤出长条形,把馅料放在一端卷起,排入烤盘里。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">3 ) 用160度烘烤10分钟后取出刷上蛋液,再用160度烘烤大约10~15分钟。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">4 ) 烤好的黄梨卷必须等至完全冷却后才可入罐收藏。</span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com2tag:blogger.com,1999:blog-6586876173465081731.post-78821753153577465962016-12-25T15:50:00.000+08:002016-12-25T15:50:50.891+08:00圣诞树桐流心蛋糕<div class="separator" style="clear: both; text-align: center;">
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又是一个让人心动又惊喜的蛋糕</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
小宝贝看到流心的香草酱</div>
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<br /></div>
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立马给妈咪我5颗☆☆☆☆☆ \(^0^)/</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
藉此祝大家圣诞~</div>
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平安! 喜乐! 幸福! 安康!</div>
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<br />
<br />
感谢《晓廷爱烘焙》的分享, 详细步骤请点击<a href="http://m.xiachufang.com/recipe/101693278/">这里</a>。<br />
<br />
<h2>
<span style="line-height: normal;">戚风蛋糕材料(6寸)</span></h2>
<span style="line-height: normal;"><br /></span>
<br />
<h2>
<span style="line-height: normal;">用料 :</span></h2>
<div>
<span style="line-height: normal;"><br /></span></div>
<h4>
<span style="line-height: normal;">蛋黄糊部</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">玉米油20克</span><br />
<span style="line-height: normal;">牛奶20克</span><br />
<span style="line-height: normal;">细砂糖15克</span><br />
<span style="line-height: normal;">低筋面粉35克</span><br />
<span style="line-height: normal;">蛋黄2个</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">蛋白部分</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">蛋清2个</span><br />
<span style="line-height: normal;">细砂糖30克</span><br />
<span style="line-height: normal;">柠檬汁二/三滴</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">香草流心酱</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">牛奶100克</span><br />
<span style="line-height: normal;">细砂糖25克</span><br />
<span style="line-height: normal;">蛋黄1个</span><br />
<span style="line-height: normal;">低筋面粉7克</span><br />
<span style="line-height: normal;">玉米淀粉3克</span><br />
<span style="line-height: normal;">黄油5克</span><br />
<span style="line-height: normal;">白巧克力/牛奶巧克力 10克</span><br />
<span style="line-height: normal;">香草精华3克</span><br />
<span style="line-height: normal;">淡奶油100克</span><br />
<span style="line-height: normal;">糖粉(打发淡奶油使用)15克</span><br />
<br />
<h4>
装饰</h4>
<br />
圣诞饰品<br />
<span style="line-height: normal;">防潮糖粉</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h2>
<span style="line-height: normal;">做法 :</span></h2>
<span style="line-height: normal;"><br /></span>
1<br />
<br />
戚风蛋糕做法,牛奶、玉米油、细砂糖搅打均匀。(操作过程中打开烤箱进行160度预热)。<br />
<br />
2<br />
<br />
筛入低粉,并用手抽“Z”字搅打至无粉粒成细腻面糊。<br />
<br />
3<br />
<br />
分出蛋清(蛋清的盆子需洁净无油无水),将蛋黄打入。<br />
<br />
4<br />
<br />
继续搅打细腻,备用。<br />
<br />
5<br />
<br />
蛋白加入三滴柠檬汁,用电动打蛋器中速打成这种粗泡的时候,加入三分之一白砂糖,打到粗泡消失,再加入三分之一细砂糖,继续搅打,直至细砂糖全部加入,改成低速,最后整理蛋白,目的在于使蛋白更趋于稳定、细腻,打蛋器停止,打蛋头拉起,有个这样微微带弯的直立的小尖就说明可以了。<br />
<br />
6<br />
<br />
橡皮刮刀取三分之一的蛋白到蛋黄盆子里,轻轻翻拌,像炒菜一样,我认为这个时期可以大胆的翻拌,当第二部分蛋白进来的时候就尽量轻盈,以免裹入大气泡,直到翻拌均匀。 熟练的朋友这里也可以用小嶋翻拌。<br />
<br />
7<br />
<br />
翻拌好的面糊有微微的光泽度,细腻,轻盈。倒入模具中,轻轻在桌子上墩两下即可入炉,我的烤箱是160度中层30分钟(请朋友们自行根据自己烤箱设定烘焙时间与温度)。<br />
<br />
8<br />
<br />
烤好了,轻震一下,倒扣放凉后,手脱模具,我的窍门就是一定要放凉,用手掌拍磕模具,蛋糕体就会四周脱离,用手从后面顶住模具底板,轻轻一推,戚风蛋糕就会脱离出来,但如果烤过了,蛋糕体不够滋润,这招就不太好用,所以控制时间很重要。<br />
<br />
9<br />
<br />
下面我们开始来制作可流动香草酱,将所有材料一并称重到奶锅中(除淡奶油及打发淡奶油用的糖粉)<br />
<br />
10<br />
<br />
这里所使用的香草精华,我还是建议大家买进口的,因为国外有种植,这种东西都是天然萃取,香氛浓郁,但绝对不是能把人香晕的那种廉价香草精,你也可以使用香草荚自制,但需要一定时间酱香。<br />
<br />
11<br />
<br />
低温加热,并一边进行搅打。<br />
<br />
12<br />
<br />
随着温度的升高,香草酱越发浓稠,注意不要糊底。大概有佷稠的酸奶的那个状态时,就可以离火了。<br />
<br />
13<br />
<br />
然后准备一片保鲜膜,将香草酱完完全全盖住,挤压出空气,放凉,千万不要偷懒不盖,一旦干了以后很容易结皮,结皮后就不是我们要的顺滑状态了,所以这一步必须盖,而且还要盖好。<br />
<br />
14<br />
<br />
待香草酱完全没有温度时,待香草酱完全没有温度时,待香草酱完全没有温度时,重要的事情说三遍,我们混合已经打发的淡奶油,记得我们还有一部分淡奶油材料没有用,就是用在这里。 如果不听话香草酱还有温度时加了奶油,你们知道后果吧,且吃切珍惜呀。<br />
<br />
15<br />
<br />
混合完成后,追求极致的顺滑的话再过筛一边,偷懒的人随意。<br />
<br />
16<br />
<br />
过筛后出来的酱是这个样子滴!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytnf0UIa4bXIbuieW0d1Fyt6oieCZuDomscjDCap0Hgep6aEYcaZ58unhSNMf6adboFdlNLtdymjx9xxvmSWDNa8dalZWf4xh83CLNNjfwiZN4U_jxKdAORPxW2-zFUF-DkzMMEPcRivx/s1600/20161225_131417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytnf0UIa4bXIbuieW0d1Fyt6oieCZuDomscjDCap0Hgep6aEYcaZ58unhSNMf6adboFdlNLtdymjx9xxvmSWDNa8dalZWf4xh83CLNNjfwiZN4U_jxKdAORPxW2-zFUF-DkzMMEPcRivx/s320/20161225_131417.jpg" width="180" /></a><br />
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17<br />
<br />
我这里使用的裱花嘴是wilton230,没有的话可使用泡芙嘴,也或者你直接就用一次性裱花袋直接剪口灌酱。<br />
<br />
18<br />
<br />
香草酱装入裱花袋,戚风胚直接用好底板,这样就不需要移动,自家吃,我用盘子了,要么灌好酱再移动易把酱挤出来。<br />
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19<br />
<br />
用小曲吻刀,插入蛋糕体,轻轻做内部切割,貌似我们分层,不要切透,以达到有足够的空间灌入我们的香草酱。<br />
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<br />雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com3tag:blogger.com,1999:blog-6586876173465081731.post-58879268438439464152016-09-13T02:47:00.000+08:002016-09-13T02:47:14.229+08:00冰皮月饼《Snow Skin Mooncake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMUth_4e_2XSUfxbN_cm4Va6QOWkPaVJM2n0nOUYY996gVci9RjC39GIOlS9yLkW7sH01IqmZOivMkZJP89ExhlyqKZRlvMkEQGKDUYkdRzK_e0dMavXRuak7EsvsWtI4O98Z8Dz7epni/s1600/16-09-12-19-50-49-909_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMUth_4e_2XSUfxbN_cm4Va6QOWkPaVJM2n0nOUYY996gVci9RjC39GIOlS9yLkW7sH01IqmZOivMkZJP89ExhlyqKZRlvMkEQGKDUYkdRzK_e0dMavXRuak7EsvsWtI4O98Z8Dz7epni/s320/16-09-12-19-50-49-909_deco.jpg" width="180" /></a></div>
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柔色系列的冰皮月饼</div>
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用了蓝花 班兰叶 鲜奶 和一点点的紫色素上色</div>
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还做了各式各样的款式</div>
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每个都爱</div>
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模具败了就要加以使用</div>
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酱才不会对不起自己的荷包 :p</div>
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<a href="http://jaclynsan628.blogspot.my/2016/09/blog-post_10.html?m=1">食谱</a>来自杰克琳。珊~感恩娘娘的分享~♡♡♡<br />
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<h4>
<span style="line-height: normal;">冰皮团:</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">香港糕粉 130克</span><br />
<span style="line-height: normal;">糖粉 80克</span><br />
<span style="line-height: normal;">白油 40克</span><br />
<span style="line-height: normal;">冰冷开水 150克+ 适量色素</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■食谱可做7-8个冰皮月饼</span><br />
<span style="line-height: normal;">■模具与月饼重量:皮40% 馅60%</span><br />
<span style="line-height: normal;"><br /></span>
<h4>
做法 :</h4>
<br />
<span style="line-height: normal;">1. 糕粉和糖粉一起过筛在一个碗中备用。</span><br />
<span style="line-height: normal;">2. 冷开水预先放入冰箱冷藏; 拿出加入适量的色素搅拌均匀备用。</span><br />
<span style="line-height: normal;">3. 粉类过筛后加入白油用手搓散,再慢慢加入冰冷开水搓均匀。</span><br />
<span style="line-height: normal;">4. 把皮和馅料的份量称好分为7-8份备用。</span><br />
<span style="line-height: normal;">5. 包馅料和整型,完成整型的冰皮月饼冷藏8小时即可以食用。</span><br />
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<h4>
<span style="line-height: normal;">整型:</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1. 在手上拍点糕粉防粘,然后将冰皮放在手心压扁。用冰皮把馅儿包起来,并慢慢往上推,直到把馅儿全部包裹住,收口。</span><br />
<span style="line-height: normal;">2. 在模具里撒点糕粉,让糕粉均匀粘在模具壁上,然后把多余的糕粉倒出来,这样可以方便脱模。然后把包好的冰皮面团放进模具,用手掌压实,把月饼模往下推出来,冰皮月饼就做好啦☆</span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-86776279810942363912016-09-03T19:49:00.002+08:002016-09-03T20:00:40.745+08:00绿豆糕《Mung Bean Cake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKKS68XNQB5fA0fOF7MD55Jkkl9qAoKP5dFwXlYrs9Gc_D_G_pX4VuGhs2jatnXpOGTZ_1jt5a3Cdaybng5SMSIORlvEbleYfbm521CQ1Dl6Vwv07xYKYEyw7GUtMiKXDbyMyOSxB0DI7/s1600/16-09-02-23-10-05-508_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKKS68XNQB5fA0fOF7MD55Jkkl9qAoKP5dFwXlYrs9Gc_D_G_pX4VuGhs2jatnXpOGTZ_1jt5a3Cdaybng5SMSIORlvEbleYfbm521CQ1Dl6Vwv07xYKYEyw7GUtMiKXDbyMyOSxB0DI7/s320/16-09-02-23-10-05-508_deco.jpg" width="180" /></a></div>
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爱惨了这绿豆糕</div>
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边做边有人偷吃 @@"</div>
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冷藏过后冰冰凉凉的送入口更加棒棒! ^0^b</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpJWhMhhcdQxZi9W5r3YLE-oWNHNIeYYHQ0xB1zV8WAkfxdV4zrIF1P_D8w34xL97zQtIWBlLHvzk0JLvCD-CqF5I_Hvq8Y4ZLzw8orWaT_D4icpMLu1ERFTYisoUiiS-kqN9HJh810cx/s1600/16-09-03-16-14-48-571_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpJWhMhhcdQxZi9W5r3YLE-oWNHNIeYYHQ0xB1zV8WAkfxdV4zrIF1P_D8w34xL97zQtIWBlLHvzk0JLvCD-CqF5I_Hvq8Y4ZLzw8orWaT_D4icpMLu1ERFTYisoUiiS-kqN9HJh810cx/s320/16-09-03-16-14-48-571_deco.jpg" width="208" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nFDbyRH71Roakr8wFPQnTPzGKiwg_uq6E1y7xK5NpSf-gLZVBOuaJ_1OTP1FGF5ltRjKIIcLTRLUmV2aZLsb_GF8y997xiM6GJMOxUUHQM6i2prKs6VDBabvdm2JAH-dR00TL4u5S68f/s1600/16-08-28-00-27-22-672_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nFDbyRH71Roakr8wFPQnTPzGKiwg_uq6E1y7xK5NpSf-gLZVBOuaJ_1OTP1FGF5ltRjKIIcLTRLUmV2aZLsb_GF8y997xiM6GJMOxUUHQM6i2prKs6VDBabvdm2JAH-dR00TL4u5S68f/s320/16-08-28-00-27-22-672_deco.jpg" width="186" /></a></div>
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<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">【材料】</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(A) </span><br />
<span style="line-height: normal;">红豆沙馅适量</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(B)</span>
<span style="line-height: normal;">去皮绿豆仁 300克</span><br />
<span style="line-height: normal;">幼糖 125克</span><br />
<span style="line-height: normal;">盐 1小撮</span><br />
<span style="line-height: normal;">奶粉 50克</span><br />
<span style="line-height: normal;">牛油 40克</span><br />
<span style="line-height: normal;">清水 适量</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">【做法】</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 1 ) 将绿豆仁洗净, 泡水4-6小时。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 2 ) 接着把泡好的绿豆仁倒入锅内铺平, 加适量清水, 水的份量必须盖过绿豆仁再多一些。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 3 ) 开大火蒸熟绿豆仁, 蒸好的绿豆仁用手指轻轻一按就会散开, 趁热倒进搅拌机里打至幼滑。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 4 ) 倒入Cosway面包机内, 启动9号的果酱功能。(如果水份太多可以启动9号2次, 第二次才加入其他材料。)</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 5 ) 待水份稍微煮干时, 加入幼糖和盐。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 6 ) 糖融化时水份会变多, 继续煮至收干水份。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 7 ) 接着加入奶粉, 搅拌均匀煮至收干水份。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">( 8 ) 最后才加入牛油, 边搅拌至刮锅底时可看见锅底3-4秒的时间即可。</span><br />
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<span style="line-height: normal;">( 9 ) 如果时间允许, 也可以用不沾锅直接炒干哦。</span><br />
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<span style="line-height: normal;">( 10 ) 取一份绿豆馅15克, 包裹住5克的红豆沙馅, 搓圆后用压模印出形状, 放入冰箱冷藏即可食用。</span><br />
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<h4>
<span style="line-height: normal;">***温馨提示***</span></h4>
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<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■模具可事先涂抹油才能扣印出美美的绿豆糕, 我用橄榄油。</span><br />
<span style="line-height: normal;">■绿豆糕需尽快食用, 放冰箱冷藏太久会影响口感。</span><br />
■以上材料完成的绿豆沙馅重量有900多克。<br />
■ 多余的绿豆沙也可当作西瓜月饼的内陷。雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-947029396577249112016-08-26T23:09:00.001+08:002016-08-26T23:14:29.286+08:00芝士上海月饼《Cheesy Shanghai Mooncake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmnFcBdSLnepS1DlAXGeL6UowCFP1aNSFyVeVGM6bgO3mgxlD5KtOqZKNCKiN3jD-g1AXruQn-8QWzrURK-nw4SfjTfa_AAXXcbYvOiPLlJ9alRHAa6GDKwLZ3D-KVbp9Vs6LYV_lKH_F/s1600/16-08-26-07-52-12-242_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmnFcBdSLnepS1DlAXGeL6UowCFP1aNSFyVeVGM6bgO3mgxlD5KtOqZKNCKiN3jD-g1AXruQn-8QWzrURK-nw4SfjTfa_AAXXcbYvOiPLlJ9alRHAa6GDKwLZ3D-KVbp9Vs6LYV_lKH_F/s320/16-08-26-07-52-12-242_deco.jpg" width="201" /></a></div>
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2016年首炮月饼就是这个了</div>
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大爱这个芝士上海月饼</div>
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皮薄多馅</div>
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外形圆鼓鼓又高高的</div>
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差点进不了包装袋了 :p</div>
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今年可是赖了好久才有mood做月饼吖 ^^"</div>
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话不多说</div>
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姐妹们一起动起来做月饼喽!</div>
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<span style="line-height: normal;">(材料可做30-31粒,每粒重量大约95克,如份量太多,可自行减半哦)</span><br />
<span style="line-height: normal;"></span><br />
【馅料】 <br />
<br />
莲蓉馅,翡翠莲蓉馅,白莲蓉馅或任何喜爱的馅料<br />
<br />
*总重量大约2.5kg左右<br />
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<span style="line-height: normal;">【饼皮材料】</span><br />
<span style="line-height: normal;"></span><br />
(A)<br />
牛油 440克<br />
糖粉 200克<br />
蛋 2粒<br />
<br />
(B)<br />
中筋面粉 350克<br />
低筋面粉 350克<br />
玉米粉 40克 <br />
蛋黄粉 80克<br />
芝士粉 60克<br />
<br />
*所有粉类,除了芝士粉,一起过筛<br />
<br />
【抹料】<br />
<br />
<span style="line-height: normal;">*蛋黄2粒+少许盐+鲜奶</span><span style="line-height: normal;">1大匙 (过筛)</span><br />
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【装饰】<br />
<br />
黑芝麻或烤香白瓜子<br />
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【做法】<br />
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1。咸蛋黄均匀沾上适量的麻油,摆放在烤盘上, 喷洒适量的米酒或绍兴酒,以150度烘烤约8分钟待凉。<br />
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2。把馅料分成<span style="line-height: normal;">每份75克, 并包裹住1颗咸蛋黄,共15份;另外再称</span><span style="line-height: normal;">每份90克馅料+适量烤香白瓜子,共15份备用。</span></div>
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3。将材料A搅打均匀,蛋液要分次加入,接着加入芝士粉搅匀。</div>
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4。将粉类分次加入,搅拌均匀即可,切忌搅拌过度,休面30分钟。</div>
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5。将饼皮团分成每份50克,共30份,包入馅料,稍微搓圆,摆放在已铺油纸的烤盘上。<br />
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6。烤箱开风扇功能,以摄氏200度,底层,烘烤15分钟。<br />
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7。将月饼取出,一一抹上第一层蛋液,接着重返第一粒月饼, 再抹上第二层蛋液,摆上黑芝麻或白瓜子,待冷。<br />
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8。再次入烤箱,以摄氏200度,中层,烘烤10分钟至金黄色即可。<br />
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雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com4tag:blogger.com,1999:blog-6586876173465081731.post-15787292722769891242016-08-04T12:27:00.001+08:002016-08-04T12:27:17.581+08:00五行牛油发糕《Butter Huat Kuih》<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
牛油发糕</div>
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蒸好打开锅盖的那一刻<br />
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<div style="text-align: center;">
牛油香气扑鼻而来</div>
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一杯杯发的刚刚好</div>
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似一朵朵绽放的彩虹花 ^^</div>
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原食谱取自<a href="http://ifoneday6666.blogspot.my/2013/08/blog-post.html?m=1">这里</a>, 简单。生活。<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">份量:5个纸杯 (底部直径4.5cm) </span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">材料:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">牛油 15g</span><br />
<span style="line-height: normal;">自发粉 150g</span><br />
<span style="line-height: normal;">幼糖 50g</span><br />
<span style="line-height: normal;">酵母 3g</span><br />
<span style="line-height: normal;">水 130ml</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">做法:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 1. 把自发粉过筛备用。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 2. 将幼糖加入水里,搅拌至溶化。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 3. 加入酵母搅拌。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 4. 接着倒入已经过筛了的自发粉内,搅拌均匀无颗粒。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 5. 加入牛油搅拌均匀。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 6. 加入1-2滴食用色素,搅拌均匀。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 7. 盖好,静置30分钟(25分钟后,可以开始烧热水。)</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"> 8. 面糊静置30分钟后,把面糊稍微搅拌,装入纸杯9分满。(这时候水也煮滚了)</span><br />
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<span style="line-height: normal;"> 9. 大火蒸15-20分钟即可。</span><br />
<span style="line-height: normal;"><br /></span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-72516302260057237102016-07-29T15:23:00.002+08:002016-08-01T23:17:32.780+08:00尖不辣奶油蛋糕《Cempedak Butter Cake》<div class="separator" style="clear: both; text-align: center;">
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<span style="line-height: normal;">下午茶来了~~香气逼人的♡Cempedak Butter Cake♡</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">感谢 Mi Mi 美眉的分享, 非常喜欢! </span><br />
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【 尖不辣奶油蛋糕 】<br />
<br />
[ 材料 ]<br />
<br />
A)<br />
牛油 250g<br />
黑糖蜜 160g #我用幼糖120g<br />
<br />
B)<br />
蛋 5粒<br />
<br />
C)<br />
面粉 250g #我用特幼面粉<br />
发粉 半茶匙<br />
<br />
D)<br />
牛奶 60ml<br />
cempedak肉 250g ( 切小丁 )<br />
<br />
[ 做法 ]<br />
<br />
1。材料A打至发白, 然后加入材料B, 每加一粒蛋完全打匀后, 才放第二粒。<br />
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<span style="line-height: normal;">2。接着以交替方式加入牛奶和材料C。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">3。最后再拌入Cempedak果肉。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">4。上下火, 180度烤50~60分钟即可。</span><br />
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这第一手的尖不辣太可爱了~看到我笑不停! </div>
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一家亲! 尖不辣爸爸, 妈妈, 和3个小贝比~ "包吃"! XDD </div>
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雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-63641475187343242452016-07-19T12:16:00.008+08:002016-07-19T12:22:07.851+08:00照烧鸡腿饭《Teriyaki Chicken Rice》<div class="separator" style="clear: both; text-align: center;">
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<br />
<h4>
<span style="line-height: normal;">[ 材料 ]</span></h4>
<span style="line-height: normal;"><br /></span><span style="line-height: normal;">2只鸡腿</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">[ 腌料 ]</span></h4>
<div>
<span style="line-height: normal;"><br /></span></div>
<div>
<span style="line-height: normal;">料酒。。。少许</span></div>
<div>
<span style="line-height: normal;">五香粉。。少许</span></div>
<div>
<span style="line-height: normal;">海盐。。。1小撮</span></div>
<div>
<span style="line-height: normal;"><br /></span></div>
<h4>
<span style="line-height: normal;">[ 调味料 ]</span></h4>
<div>
<span style="line-height: normal;"><br /></span></div>
<span style="line-height: normal;">生抽。。。2汤匙</span><br />
<span style="line-height: normal;">老抽。。。1/2汤匙</span><br />
<span style="line-height: normal;">味啉。。。2汤匙</span><br />
<span style="line-height: normal;">冰糖。。。30克</span><br />
<span style="line-height: normal;">麦芽糖。。1/2汤匙</span><br />
热水。。。5汤匙<br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">[ 做法 ]</span></h4>
<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1 ) 鸡腿去骨, 用刀背</span><span style="line-height: normal;">拍打几下, 在鸡腿较厚的部位用刀割一横, 然后用叉子在鸡皮上叉匀, 这样做是为了防止皮缩, 依次处理好所有的鸡腿, 放入容器, 加料酒, 盐, 五香粉腌渍。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">2 ) 将热水和麦芽糖搅拌至溶, 加入其余调味料搅拌均匀备用。</span><br />
<span style="line-height: normal;"><br /></span>
3 ) 平底锅倒入少许油, 烧热后放入腌渍好的鸡腿, 鸡皮朝下放入, 煎的时候用铲子不断的在肉身上压, 待鸡皮煎至金黄翻面, 用同样的方法煎另一面, 待两面金黄后浇入( 2 ), 盖上锅盖, 以小火焖20分钟收汁。<br />
<br />
4 ) 中间要不停的搅动, 以免烧糊, 最后以大火煮至浓稠即可。汁不必全部收干, 留一点浇到米饭上会更好吃, 将烧好后的肉取出静置一会儿再切块。<br />
<span style="line-height: normal;"><br /></span><span style="line-height: normal;">5 ) 取来容器盛入米饭, 再取一点照烧鸡肉的汁浇到米饭上, 摆上几块鸡肉和搭配蔬菜沙拉即成。</span><br />
<br />雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-46327952267007387292016-07-10T14:25:00.000+08:002016-07-10T16:26:33.531+08:00转化糖浆/月饼糖清《Golden Syrup》<div class="separator" style="clear: both; text-align: center;">
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我的小太阳~糖清柠檬片</div>
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虽说距离中秋还有两个多月</div>
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不过月饼的踪影已经到处可见了</div>
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烘焙姐妹们都好积极啊 ^^"</div>
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我也要跟上脚步</div>
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把月饼不可或缺的糖清先准备好</div>
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保存越久的糖清做出来的月饼会更加理想</div>
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所以还没准备糖清的朋友要加油哦 o(n__n)o</div>
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详细的<a href="http://siongyiiwong.blogspot.my/2015/08/golden-syrup.html?m=0">食谱</a>在之前有分享了</div>
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有兴趣的朋友可以点击<a href="http://siongyiiwong.blogspot.my/2015/08/golden-syrup.html?m=0">这里</a>参考哦</div>
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<h4>
<span style="line-height: normal;">转化糖浆 / 月饼糖清《Golden Syrup》</span></h4>
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<span style="line-height: normal;"><br /></span></div>
<h4>
<span style="line-height: normal;">[ 材料 ] </span></h4>
<h4>
<span style="line-height: normal;">2kg白糖, 1500g清水和9-10片柠檬</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■ 选用大小适中的不锈钢锅, 加入所有材料稍微搅匀。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">***柠檬种子无需丢弃, 有助于糖浆防腐作用。</span><br />
<br />
<span style="line-height: normal;">■ 开大火加热把糖煮至融, 再转小火慢熬煮, 全程都不要再搅拌, 以免糖水重新变回糖晶体。</span><br />
<br />
<span style="line-height: normal;">■ 由于每家锅子的口径有别, 以至于水份挥发的时间也不同, 所以大约经过40-50分钟, 冒很多泡泡时就要注意糖浆的颜色和浓稠度, 适时熄火。</span><br />
<span style="line-height: normal;"><br /></span>
■ 2公斤的糖, 大约要熬煮1小时左右, 即可熄火, 待凉装罐保存。<br />
<br />
<h4>
<span style="line-height: normal;">[ 糖清的测试方法 ]</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■ 测试方法1: 取一勺糖浆滴入一碗水里, 糖浆会散开但不会很快溶于水里。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■ 测试方法2: 用手指碰触时, 会感觉有软软的片状。</span><br />
<br />
<span style="line-height: normal;">●失误的糖浆1: 糖浆水份流失过多; 把糖浆滴在空盘时, 会结成硬体。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■ 解决方法: 加入适量的清水, 继续煮开, 再次测试。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">●失误的糖浆2: 一样也是糖浆水份流失过多; 取一勺糖浆滴入一碗水里, 糖浆会结成硬块。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■解决方法: 加入适量的清水, 继续煮开, 再次测试。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">●失误的糖浆3: 糖浆熬煮的时间不够久; 取一勺糖浆滴入一碗水里, 糖浆会轻易散开并快速溶于水里。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">■解决方法: 加长熬煮的时间至适当的颜色和浓稠度, 再次测试。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;"><br /></span>
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<h3>
<span style="line-height: normal;">♡♡♡温馨提示♡♡♡</span></h3>
<br />
<span style="line-height: normal;">**煮好的糖浆据说要放置1或2个星期再使用, 也有一些放置1天后用也没问题。</span><br />
<br />
<span style="line-height: normal;">**糖浆放置的时间越长, 饼皮的软度相对的更软。</span><br />
<br />
<span style="line-height: normal;">**转化糖浆的防腐力很强, 可以一次多煮一些, 放置第二年继续使用。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">**冷却后的糖浆如有沉淀物, 代表柠檬汁不够, 柠檬酸可以避免白糖转变回糖晶体。</span><br />
<br />
<span style="line-height: normal;">**煮好的糖浆冷却后不会结硬, 具流动性, 类似蜜糖的浓稠度~</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">**柠檬片千万不要丢弃, 加入冷水调匀, 就是一杯好喝的柠檬糖水哦~^.<</span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-25475795849423791962016-07-05T02:02:00.001+08:002016-07-07T23:17:05.564+08:00马六甲椰糖发糕《Gula Melaka Huat Kuih》<div class="separator" style="clear: both; text-align: center;">
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早前向 Amok 买的马六甲椰糖</div>
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<br /></div>
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被冷落在冰箱好久好久了, </div>
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今天趁初一就做了椰糖发糕拜拜, </div>
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椰糖香味浓郁, 真的很棒哦 !</div>
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<h4>
<span style="line-height: normal;">份量:12個发糕</span></h4>
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">材料:</span></h4>
<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">自發麵粉 250克(過篩)</span><br />
<span style="line-height: normal;">發粉 1小匙(過篩)</span><br />
<span style="line-height: normal;">班蘭葉 3片(打结)</span><br />
<span style="line-height: normal;">馬六甲椰糖 140克</span><br />
<span style="line-height: normal;">清水 230克</span><br />
<span style="line-height: normal;">牛油 50克(溶化待涼后使用)</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">做法:</span></h4>
<br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1)椰糖,班蘭葉和清水一起放入鍋里以小火把椰糖煮溶即可。然後離火,過濾備用。(班蘭取出)</span><br />
<span style="line-height: normal;">2)把自發粉和發粉倒入容器里,把做法(1)的椰糖漿加入, 然後用攪拌器攪拌均勻。</span><br />
<span style="line-height: normal;">3)最後加入牛油攪拌均勻。</span><br />
<span style="line-height: normal;">4)杯子鋪上紙托,把麵糊倒入大約9分滿。</span><br />
<span style="line-height: normal;">5)以大火蒸15-20分鐘即可。</span><br />
<br />雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-30922057165671436922016-06-26T21:31:00.001+08:002016-06-26T21:32:26.055+08:00咸鱼花腩煲《Claypot Salted Fish with Belly Pork》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFhP69mP6IjVLNXj8aGmK6M4uEy3gzBaeKqOv1ybwbR_IEuguonEXHLqLXoxpiONwFIzbsFv9xlKpkU-yEVp4GQXTGyup-gmoPoq6WP4Blo7JiSSCIBU-tIpz2XEqlV6IXRwq_JdJw4Ab/s1600/16-06-26-18-23-38-588_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFhP69mP6IjVLNXj8aGmK6M4uEy3gzBaeKqOv1ybwbR_IEuguonEXHLqLXoxpiONwFIzbsFv9xlKpkU-yEVp4GQXTGyup-gmoPoq6WP4Blo7JiSSCIBU-tIpz2XEqlV6IXRwq_JdJw4Ab/s320/16-06-26-18-23-38-588_deco.jpg" width="198" /></a></div>
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为了这一碗咸鱼花腩煲~</div>
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再肥也一定要加大大大大大饭!</div>
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Super YUMMY!!!</div>
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感谢柠檬叶的<a href="http://let-s-nutripub.blogspot.my/2013/11/blog-post_11.html?m=1">分享</a>, 妳好棒! ^0^</div>
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<h4>
一. 葱姜蒜油的制作</h4>
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材料:<br />
<br />
红葱头1个半,切薄片;<br />
蒜头5瓣,切薄片;<br />
老姜1小块,切片.<br />
<br />
做法:<br />
<br />
1.锅中加入150ml的油,待油温3分热,加入所有材料中小火不时搅动,煸出香味至金黄色即可;<br />
<br />
2.捞起倒入滤网中滤出油备有.<br />
<br />
小叮咛:全部辛香料都切成薄片,这样在煸香成金黄色的受热时间才会一致哦~<br />
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3.主材料:</div>
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三层肉300g,咸鱼块60g,</div>
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(不完全解冻还保留三分硬度的时候,比较切成薄片);</div>
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<span style="line-height: normal;">4.咸鱼切小薄片,有刺的地方用手撕出鱼肉;</span></div>
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<span style="line-height: normal;"><br /></span></div>
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<span style="line-height: normal;">5.一油锅中,倒入(葱姜蒜油),加入咸鱼块煸香至金黄色既可,但不要太过干哦~ 否则会硬,像我图中这样就刚刚好噢;</span></div>
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6.辛香料如图:</div>
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洋葱2个,切角块;</div>
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小辣椒1条,切末;</div>
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辣椒干,5条,洗净甩干水; </div>
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老姜1块,切末;</div>
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蒜头半个,切末;</div>
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葱白1小把,切段. </div>
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调味料:</div>
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蚝油2大匙;</div>
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酱油2大匙;</div>
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绍兴酒2大匙;</div>
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水50毫升;</div>
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盐1匙;</div>
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糖2匙.</div>
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(所以调味时请按主材料的多少和个人口味来斟酌哦~ ) </div>
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7.另起一锅,倒入3大匙(葱姜蒜油),待油温三分热,加入步骤6中所有辛香料,炒至洋葱半透明;<br />
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8.加入所有三层肉片、咸鱼块、辣椒干翻炒片刻;<br />
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9.加入所有调味料;<span style="text-align: center;"> </span><br />
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10.加入调味料炒至入味倒入瓦煲中;<br />
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11.盖上盖焖个1-2分钟;<br />
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12.开盖用筷子以中火快速煸炒至香和略收干汁;<br />
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13.保留些许浓汤汁好下饭哦,嘻嘻嘻....</div>
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14.起锅前,请再淋入1大匙的 (葱姜蒜油)即可罗.</div>
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雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-72201944016721296732016-06-21T15:58:00.001+08:002016-06-21T15:59:49.647+08:00巧克力慕斯双重奏《Double Chocolate Mousse Cake》<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgREv6MLSWZFadcsHm7ao4vKW3RgYEzgDE-IwH9plXBFfVOMg7oxeBnSTN8kJLoQLhNM3_9RfkGJgXLDU-rUYDRVCno6D7QWAd37qPVpvuLNwcgu_ecr-NuYPAp6IlD9NqbUVktHryLFp/s320/Untitled.png" width="220" /></div>
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【材料】</h4>
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蛋糕底层:</h4>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">7寸巧克力海绵蛋糕 一片</span></span></div>
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或</h4>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">奥利奥饼干 150克</span></span></div>
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牛油 60克<br />
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黑白巧克力慕斯层:</h4>
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鱼胶粉 20克</div>
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冷水 100克</div>
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鲜奶 120克<br />
蛋黄 4粒<br />
淡奶油 240克<br />
朗姆酒(RUM) 2大匙<br />
淡奶油 400克<br />
糖粉 50克</div>
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黑巧克力 100克(隔水炖溶)</div>
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白巧克力 100克(隔水炖溶)</div>
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<br /> 【做法】</h4>
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1。事先将鱼胶粉和冷水混合浸泡至软,再隔热水炖溶。</div>
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2。牛油隔热水融化,奥利奥饼干用料理机搅碎,两者混合均匀,倒入模具压实,冷<wbr></wbr>藏待用。(如用巧克力蛋糕体请忽略此步骤)。</div>
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3。蛋黄打散加入鲜奶和淡奶油搅拌均匀后,隔<wbr></wbr>热水加热并不断搅拌至略浓稠,熄火。</div>
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4。然后加入朗姆酒和已炖溶的做法(1)拌匀,分成两份,一份加入黑巧克力;另一份加入白巧克力,分别搅拌均匀待用。</div>
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5。淡奶油加入糖粉打至六分发,略稠但带流动性的状态即可。</div>
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6。同样的把打发的淡奶油分两份, 分别加入黑白巧克力糊里搅拌均匀。</div>
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7。将黑巧克力慕斯糊<wbr></wbr>过滤倒入模具震模入冰箱冷藏。</div>
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8。待黑巧克力慕斯表面稍微凝固,将白巧克力慕斯糊过滤,轻轻倒入模具再入冰箱冷藏至完全凝固才脱模。<br />
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温馨提示:</h4>
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脱模前可用吹风筒在模具外围稍微吹一下,或用热毛巾包裹模具外围,受热后会更易于脱模。</div>
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</span></span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-17962677487977055532016-06-14T21:53:00.003+08:002016-06-14T21:58:45.691+08:00原味奶油杯子蛋糕 《Original Butter Cupcakes》<div class="separator" style="clear: both; text-align: center;">
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新买的玩具 Kitty 烙印机 咔哇依呐~♡♡♡</div>
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感谢蓝色小厨的<a href="http://bluelittlekitchen.blogspot.my/2013/07/blog-post_25.html?m=1">食谱</a>分享, 稍作了更改, 因临时就地取材, 只好做原味的, 嘻嘻 ^^</div>
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<h4>
份量 : 可做13个底部直径5cm的杯子蛋糕</h4>
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<br />
<h4>
<span style="line-height: normal;">[ 材料 ]</span></h4>
<div>
<span style="line-height: normal;">( A )</span><br />
<span style="line-height: normal;">蛋黄 100克</span></div>
<div>
<span style="line-height: normal;">细砂糖 40克</span><br />
<span style="line-height: normal;"><br /></span></div>
<div>
<span style="line-height: normal;">( B )</span></div>
<div>
<span style="line-height: normal;">蛋白 125克</span></div>
<div>
<span style="line-height: normal;">细砂糖 50克</span><br />
<span style="line-height: normal;"><br /></span></div>
<div>
<span style="line-height: normal;">( C )</span></div>
<div>
<span style="line-height: normal;">低筋面粉 75克</span></div>
<div>
<span style="line-height: normal;">玉米粉 30克</span><br />
<span style="line-height: normal;"><br /></span></div>
<div>
<span style="line-height: normal;">( D )</span></div>
<div>
<span style="line-height: normal;">鲜奶 40克</span></div>
<div>
香草精 1/2茶匙 ( 随意 )</div>
<div>
<span style="line-height: normal;">牛油 75克</span></div>
<div>
<span style="line-height: normal;"><br /></span></div>
<h4>
<span style="line-height: normal;">[ 做法 ]</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1 ) 把(D)的牛油煮至溶化,待稍微降温加入鲜奶和香草精,备用。</span><br />
<br />
<span style="line-height: normal;">2 ) 将(A)的材料用打蛋器打至乳白色。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">3 ) 将(B)搅拌成细致的蛋白霜(搅拌至湿性发泡)。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">4 ) 把(3)分次的加入(2)慢慢的混合均匀。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">5 ) 然后,过筛入粉类(分次加入),轻轻的搅拌均匀;再慢慢的加入溶化的(1),搅拌均匀后即可将面糊填入小纸杯至8分满。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">6 ) 预热烤箱170度C,以150度烤15分钟, 再以160度烤约20~25分钟即可。 </span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com1tag:blogger.com,1999:blog-6586876173465081731.post-33582559123255002832016-06-03T03:54:00.000+08:002016-06-03T03:54:22.054+08:00蓝花慕斯蛋糕《Blue Pea Flower Mousse Cake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98nMhwObj4k6GyPqgybhaGJxsEwA5LIXl7gINz_-h83alMPQhSUSSYGptFznWuXAoJFXsdi_zhX4xYb70iNr7bYh5c3-dtqfut9H4v5Dg2lcoHTc6gmM8Xxssn3Ddml2YZUMX91lSPQ6C/s1600/16-06-02-10-25-05-365_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98nMhwObj4k6GyPqgybhaGJxsEwA5LIXl7gINz_-h83alMPQhSUSSYGptFznWuXAoJFXsdi_zhX4xYb70iNr7bYh5c3-dtqfut9H4v5Dg2lcoHTc6gmM8Xxssn3Ddml2YZUMX91lSPQ6C/s320/16-06-02-10-25-05-365_deco.jpg" width="188" /></a></div>
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蓝花慕斯蛋糕的切面好让人惊艳</div>
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<br /></div>
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给人一种宁静 幽雅 且安逸的感觉</div>
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<br /></div>
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蓝花本身清淡无味</div>
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<br /></div>
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所以就选择了芝士慕斯加以搭配</div>
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<br /></div>
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结果意外让人满意哦 ^^</div>
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<br /></div>
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这蛋糕看似简单</div>
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<br /></div>
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可步骤还蛮多的呢</div>
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<br /></div>
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第一次感觉到食谱写到好累人吖~^^"</div>
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<br /></div>
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希望大家会喜欢我这小小的创意蛋糕哦~ ^___^</div>
<br />
<h4>
蓝花烫面戚风蛋糕 (7寸活动圆模)</h4>
<br />
[材料]<br />
<br />
植物油。。。。。。。45克<br />
低筋面粉 (过筛) 。。。70克<br />
蓝花汁 (约30朵蓝花<br />
+ 100克清水煮滚) 。。70克<br />
蛋黄。。。。。。。。75克<br />
蛋白。。。。。。。。150克<br />
细砂糖。。。。。。。90克<br />
<br />
[做法]<br />
<br />
1 ) 植物油入锅, 以小火加热, 待油纹出现时即熄火。<br />
2 ) 倒入面粉, 立刻用打蛋器充分搅匀。<br />
3 ) 将蓝花汁加入后轻轻搅匀。<br />
4 ) 接着加入稍微打散的蛋黄, 轻轻搅匀至呈光泽感, 备用。<br />
5 ) 将细砂糖分3次加入蛋白, 边加边打至接近干性发泡。(打蛋器提起时, 蛋白霜呈小弯钩状)。<br />
6 ) 取1/3蛋白霜加入蛋黄糊里, 拌匀。<br />
7 ) 接着将面糊倒回剩下2/3的蛋白霜里, 以切拌手法翻拌均匀。<br />
8 ) 圆模边沿抹上油, 再用铝箔纸包覆烤模底部。<br />
9 ) 以蒸烘法, 170度烤15分钟, 160度烤50分钟, 最后在烤箱内续焖5分钟才取出待凉备用。<br />
<br />
<h4>
芝士慕斯层</h4>
<br />
[材料]<br />
<br />
芝士。。。。。。125克<br />
柠檬汁。。。。。1/2茶匙<br />
鲜奶。。。。。。100克<br />
鱼胶粉。。。。。10克<br />
淡奶油。。。。。200克<br />
细砂糖。。。。。30克<br />
<br />
[做法]<br />
<br />
1 ) 芝士提前放置在室温软化, 搅拌至顺滑。<br />
2 ) 将鱼胶粉加入鲜奶中浸软, 然后隔水炖溶。<br />
3 ) 淡奶油和细砂糖一起搅打至6分发。<br />
4 ) 将做法(2)的鲜奶和做法(1)的芝士混合, 加入柠檬汁搅拌均匀。<br />
5 ) 接着把打发的淡奶油和做法(4)混合, 搅拌均匀, 备用。<br />
<br />
<h4>
透明果冻层</h4>
<div>
<br /></div>
<div>
[材料]</div>
<div>
<br /></div>
<div>
蒟弱粉/燕菜粉 。。。。2.5克</div>
<div>
细砂糖。。。。。。。20克</div>
<div>
清水。。。。。。。。250克</div>
<div>
<br /></div>
<div>
[做法]</div>
<div>
<br /></div>
<div>
1 ) 将所有材料入锅, 煮至滚即可。</div>
<div>
<br /></div>
<h4>
蛋糕层次组装</h4>
<div>
<br /></div>
<div>
1 ) 将蓝花戚风蛋糕体分切成2或3片。</div>
<div>
2 ) 在模底放入一片蛋糕体, 倒入一半的芝士慕斯, 接着再铺上一片蛋糕体, 把剩余的芝士慕斯倒入, 抚平表面。</div>
<div>
3 ) 将蓝花花瓣清洗干净, 抹干, 整齐的铺在慕斯表面, 送入冰箱待表面稍微凝固。</div>
<div>
4 ) 才将透明果冻液徐徐倒在蛋糕表层。</div>
<div>
5 ) 蛋糕需冷藏至少4个小时方能取出脱模。</div>
<div>
<br /></div>
<h4>
#备注 : </h4>
<div>
**温度仅供参考, 自家烤箱温度请自行拿捏。</div>
<div>
<br /></div>
<div>
**蛋糕表面的蓝花属装饰作用, 要吃蓝花瓣必须事先煮熟哦, 不过煮熟就没有美美的蓝色了~哈哈哈~ XDD</div>
雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com7tag:blogger.com,1999:blog-6586876173465081731.post-56195131705684944802016-06-02T16:45:00.001+08:002016-06-02T16:45:20.566+08:00蓝花龙眼燕菜《Blue Pea Flower Longan Jelly》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9iZ1IRz4sR49v9ZwARytHflzf_ygRoSKojKXfWcDV4vFbbFr5gnrzmj-afd-cwl96Y_I2Z6zfyN1sj5EI_0rMv479-SiPB0JtzqEX031aP61uPyq7_tcz3BDeTNDpK7vu1K6Wyv2SoHr/s1600/16-06-02-16-24-08-888_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9iZ1IRz4sR49v9ZwARytHflzf_ygRoSKojKXfWcDV4vFbbFr5gnrzmj-afd-cwl96Y_I2Z6zfyN1sj5EI_0rMv479-SiPB0JtzqEX031aP61uPyq7_tcz3BDeTNDpK7vu1K6Wyv2SoHr/s320/16-06-02-16-24-08-888_deco.jpg" width="195" /></a></div>
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蓝花也称作蝶豆花</div>
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天然的湛蓝色</div>
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自是它迷人之处</div>
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蓝花龙眼燕菜</div>
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<br /></div>
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人人喜爱的消暑聖品</div>
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尽情享用! ^^</div>
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<h2>
<span style="line-height: normal;">#感谢紫羅蘭的爱心厨房的<a href="http://viokitchen.blogspot.my/2016/02/blue-pea-flower-and-longan-jelly.html?m=1">食谱</a>分享。</span></h2>
<div>
<span style="line-height: normal;"><br /></span></div>
<h2>
<span style="line-height: normal;">蓝花龙眼燕菜</span></h2>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">材料:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(A) 龙眼层:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">燕菜粉 8克</span><br />
<span style="line-height: normal;">罐头龙眼 2罐</span><br />
<span style="line-height: normal;">罐头龙眼的糖水 600毫升</span><br />
<span style="line-height: normal;">水 200毫升</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(B) 蓝花层:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">燕菜粉 8克</span><br />
<span style="line-height: normal;">水 600毫升</span><br />
<span style="line-height: normal;">蓝花液 200毫升(取自大约30朵蓝花)*</span><br />
<span style="line-height: normal;">糖 130克</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(C) 椰浆层:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">燕菜粉 9克</span><br />
<span style="line-height: normal;">水 400毫升</span><br />
<span style="line-height: normal;">蓝花液 200毫升(取自大约30朵蓝花)*</span><br />
<span style="line-height: normal;">椰浆 200毫升</span><br />
<span style="line-height: normal;">糖 150克</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">做法:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1. 将材料(A),除了罐头龙眼,放入一个锅里煮至滚。将罐头龙眼排放在模型里,倒入一部份的燕菜液。当燕菜半凝固时,再缓缓倒入其余的燕菜液。</span><br />
<br />
<span style="line-height: normal;">2. 等待龙眼层凝固的时候就可先准备蓝花层燕菜液。将材料(B)放入一个锅里煮至滚。当龙眼层半凝固时,就缓缓倒入蓝花层燕菜液。</span><br />
<br />
<span style="line-height: normal;">3. 等待蓝花层凝固的时候就可先准备椰浆层燕菜液。将材料(C)放入一个锅里煮至滚。当蓝花层半凝固时,就缓缓倒入椰浆层燕菜液。让燕菜稍微冷却后就收入冰箱冷藏,待凉后切成块状即可享用。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">备注:</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">*将蓝花浸泡在在滚水里一个小时,滤渣去蓝花液。此食谱里我用了冷冻的蓝花,你也可以随意使用干燥或者是新鲜的蓝花。</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h2>
Blue Pea Flower and Longan Jelly</h2>
<br />
Ingredients:<br />
<br />
(A) Longan Layer:<br />
<br />
8 g agar-agar powder<br />
2 canned longan in syrup<br />
600 ml syrup from canned longan<br />
200 ml water<br />
<br />
(B) Blue Pea Flower Layer:<br />
<br />
8 g agar-agar powder<br />
600 ml water<br />
200 ml blue pea flowers infusion (from about 30 buds)*<br />
130 g sugar<br />
<br />
(C) Coconut layer:<br />
<br />
9 g agar-agar powder<br />
400 ml water<br />
200 ml blue pea flowers infusion (from about 30 buds)*<br />
200 ml coconut milk<br />
150 g sugar<br />
<br />
Method:<br />
<br />
1. Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.<br />
<br />
2. While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture<br />
<br />
3. While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.<br />
<br />
Note:<br />
<br />
*Steep the blue pea flowers in boiling water for 1 hour, strain the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-2444676167972128482016-06-02T15:51:00.001+08:002016-06-02T15:51:36.201+08:00金瓜西米露《Pumpkin Tapioca Pearl (Sago) Dessert》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmT7e4SGuZfDtmqsMk-Qkck8K2V26v7Ny4yMLh_AzeZ-6A0u-xBC3R-wE7NlPqMEyg6GVRxn3Df_Fq71ykTEI6bZP5wqrDcb1PAEcd8q9I3RY_SLVWnvq9p-v2IUC53Za8ia0VlmE09lI/s1600/16-05-30-19-06-40-789_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmT7e4SGuZfDtmqsMk-Qkck8K2V26v7Ny4yMLh_AzeZ-6A0u-xBC3R-wE7NlPqMEyg6GVRxn3Df_Fq71ykTEI6bZP5wqrDcb1PAEcd8q9I3RY_SLVWnvq9p-v2IUC53Za8ia0VlmE09lI/s320/16-05-30-19-06-40-789_deco.jpg" width="213" /></a></div>
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~炎炎夏日~</div>
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来一杯金瓜西米露吧!</div>
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<span style="line-height: normal;">材料 :</span></h4>
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<span style="text-align: center;">金瓜 500克 (去皮切小丁)</span></div>
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<span style="text-align: center;">清水 1公升或适量 (可依喜好自行调整)</span></div>
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<span style="text-align: center;">沙谷粒 50克 (过清水滤干备用)</span></div>
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<span style="text-align: center;">冰糖 或 细砂糖 130克 (可依喜好自行调整)</span></div>
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<span style="text-align: center;">香兰叶 3-4片 (打结)</span></div>
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<span style="text-align: center;">淡奶 或 椰奶 200克</span></div>
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<span style="text-align: center;">做法 :</span></h4>
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<span style="text-align: center;">1)将金瓜加入300克的清水(取自材料中的1公升清水), 用料理机打烂至顺滑。</span></div>
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<span style="text-align: center;">2)倒入锅里, 加入剩下的清水和打结的香兰叶, 以大火煮滚后, 转小火。</span></div>
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<span style="text-align: center;">3) 接着加入沙谷粒, 不停搅拌, 将沙谷粒煮到只看见小小的白点。</span></div>
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<span style="text-align: center;">4)然后加入冰糖, 再滚一会儿即可熄火。</span></div>
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<span style="text-align: center;">5)最后加入淡奶或椰奶, 冷饮或热饮都很棒哦。</span></div>
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雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-36355543724326639132016-05-24T00:06:00.000+08:002016-05-24T00:08:43.606+08:00海鲜炒粿角《Sea Food Fried Cai Tao Kuih》<div class="separator" style="clear: both; text-align: center;">
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Ho Jiak!!!</div>
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用粥制作的粿角有淡淡的米饭香气! </div>
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口感比较Q弹</div>
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也不会烂pek pek的哦~哈哈! ^0^</div>
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感谢好姐妹Hanfair的分享~^3^</div>
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<h4>
海鲜炒粿角《Sea Food Fried Cai Tao Kuih》</h4>
<h4>
<span style="line-height: normal;"><br /></span></h4>
<h4>
<span style="line-height: normal;">■材料</span></h4>
<span style="line-height: normal;">A)</span><br />
<span style="line-height: normal;">白粥 沥干 500g *搅拌器打烂</span><br />
<span style="line-height: normal;">水 50-100ml *糊如干再加</span><br />
<span style="line-height: normal;">盐 1茶匙</span><br />
<span style="line-height: normal;">■喜欢软或Q口感,</span><br />
<span style="line-height: normal;">水,可自大概调整。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">B)过筛</span><br />
<span style="line-height: normal;">玉米粉 100g</span><br />
<span style="line-height: normal;">普通面粉 80g</span><br />
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<h4>
<span style="line-height: normal;">■做法</span></h4>
<span style="line-height: normal;">将(A)拌好后,</span><br />
<span style="line-height: normal;">分次加入(B)拌均匀幼滑。</span><br />
<span style="line-height: normal;">倒入已涂油的方模。</span><br />
<span style="line-height: normal;">蒸锅水滚,大火蒸30分钟。</span><br />
<span style="line-height: normal;">*待冷却后,才取出切。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">✔炒 cai tao kuih</span><br />
<span style="line-height: normal;">热油爆香菜脯蒜茸,</span><br />
<span style="line-height: normal;">加入虾仁炒炒,</span><br />
<span style="line-height: normal;">加入粿角,辣椒酱炒炒</span><br />
<span style="line-height: normal;">蛋打散倒入一阵后,翻面</span><br />
<span style="line-height: normal;">加入少许甜或咸酱油,</span><br />
<span style="line-height: normal;">放入芽菜炒炒,撒点胡椒粉,</span><br />
<span style="line-height: normal;">最后放入青葱粒,翻炒均匀即可。</span><br />
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<h4>
<span style="line-height: normal;">***备注1: 我做了double的份量, 用10寸四方盘刚刚好哦 :)</span></h4>
<h4>
<span style="line-height: normal;">***备注2: 切割时可事先将刀抹油防沾粘</span></h4>
雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-72371535955947985352016-04-23T23:54:00.000+08:002016-04-23T23:54:21.606+08:00艺术淋面素蛋糕<div class="separator" style="clear: both; text-align: center;">
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开心! 开心! 我好开心! ^0^</div>
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第一次玩艺术淋面就成功了!</div>
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真的是前人种树, 后人乘凉 :)</div>
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虽说之前想玩艺术淋面有一段时期了</div>
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却苦无头绪</div>
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上网找了好久都找不着食谱</div>
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这两天不死心的寻寻又覓覓</div>
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老天眷顾, 终于找到Sue Gan美眉的<a href="http://suegan.blogspot.my/2016/04/blog-post.html?m=0">食谱</a>!</div>
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真的好棒~无限感恩Sue Gan美眉无私的分享哦!</div>
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呜呜呜~喜极而泣!</div>
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好像夸张了点~^^"'</div>
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请原谅我此刻无比激动的心情哟~哈哈哈!</div>
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<h4>
<span style="line-height: normal;">材料 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">面粉/低粉 180 g</span><br />
<span style="line-height: normal;">细砂糖 120-140 g</span><br />
<span style="line-height: normal;">3 T 可可粉</span><br />
<span style="line-height: normal;">1 t 苏打粉</span><br />
<span style="line-height: normal;">1 T 白醋</span><br />
<span style="line-height: normal;">1 t 香草精</span><br />
<span style="line-height: normal;">240 g 水/牛奶</span><br />
<span style="line-height: normal;">6 T 玉米</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">做法 :预热烤箱170c</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">将干性材料混合,加入湿性材料,慢速拌均。倒入8寸 圆模(涂油底部铺纸)烘烤35分钟或竹签测试。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">蛋糕用干那许打底。 冷藏冰箱凝结。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">取出,淋上巧克力镜面</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">* 我用16cm圆模,所以烤的时间久一些大约50分钟左右</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/IgWxAf7-5Nk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/IgWxAf7-5Nk?feature=player_embedded" width="320"></iframe></div>
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<span style="line-height: normal;">以上乃大师gerald sattler 的示范视频 。以下食谱用google translate大略翻译自他的配方 , 再配合自己的方便做一些更改。。</span><br />
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<h4>
<span style="line-height: normal;">巧克力镜面 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">牛奶 60 g</span><br />
<span style="line-height: normal;">糖 125g</span><br />
<span style="line-height: normal;">可可粉 30 g</span><br />
<span style="line-height: normal;">Nutella 30 g (hazelnut chocolate spread )</span><br />
<span style="line-height: normal;">鱼胶粉 8 g + 40 g 水拌均</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">做法 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">将糖和牛奶煮至糖溶化, 加入鱼胶粉液拌至溶化。离火,加入过筛可可粉和nutella,拌均,过滤。待温凉才用(太浓可加一点点热牛奶拌均)</span><br />
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<h4>
<span style="line-height: normal;">颜色镜面 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">mirror glaze 镜面果胶 1 T (烘焙材料店有卖)</span><br />
<span style="line-height: normal;">热水 (如果mirror glaze 加上色素拌均后太稀就无需加热水,给它微波个数秒有些热度才用)</span><br />
<span style="line-height: normal;">americol 白色素+ 粉红色素</span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com8tag:blogger.com,1999:blog-6586876173465081731.post-45412958357986152722016-04-12T17:49:00.002+08:002016-04-12T17:56:58.083+08:00三色戚风蛋糕《Tri-Colour Chiffon Cake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uUAZz_fcyEFHWS0B7bIQHdsEYTNeIe2L65Owrt09XELu1IKFoK5cBYCsTbpVGFW1Pxtr9GZzjlEWxem9zdaa57-9HksCtm6dU6SZq2sqTFspAMzS8IuH7BmwJEDF0luuBVrgfaUqNNwM/s1600/16-04-12-14-53-57-441_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uUAZz_fcyEFHWS0B7bIQHdsEYTNeIe2L65Owrt09XELu1IKFoK5cBYCsTbpVGFW1Pxtr9GZzjlEWxem9zdaa57-9HksCtm6dU6SZq2sqTFspAMzS8IuH7BmwJEDF0luuBVrgfaUqNNwM/s320/16-04-12-14-53-57-441_deco.jpg" width="195" /></a></div>
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感谢《爱厨房的幸福之味》的<a href="http://xingfuzhiwei.blogspot.my/2014/05/blog-post_20.html?showComment=1460453628771&m=1#c9082296468632851187">食谱</a>分享</div>
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用清水制作的戚风蛋糕体出其的软</div>
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而且更能显现黑可可和抹茶的风味</div>
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无泡打粉兼无塔塔粉</div>
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回之根本的制作方式</div>
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让人吃得安心又开心哦~^0^</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlnGlSnfmiwQYcfuERS8g_PI3gpR4KzmEQkTGc-q5S8__HrwIoqPWh6aLf_f3qBYtpU2Wwi88E39gpomkkdxiPv8j5mGeEUjG9Wb6Q3mtzzbkOLh5kCIUZ1k2Asyu1PsMOiEkYLztpyLM/s1600/16-04-12-16-00-40-485_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlnGlSnfmiwQYcfuERS8g_PI3gpR4KzmEQkTGc-q5S8__HrwIoqPWh6aLf_f3qBYtpU2Wwi88E39gpomkkdxiPv8j5mGeEUjG9Wb6Q3mtzzbkOLh5kCIUZ1k2Asyu1PsMOiEkYLztpyLM/s320/16-04-12-16-00-40-485_deco.jpg" width="240" /></a></div>
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(食谱上有做了少许更改, 原食谱请点击<a href="http://xingfuzhiwei.blogspot.my/2014/05/blog-post_20.html?showComment=1460453628771&m=1#c9082296468632851187">这里</a>)<br />
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<h4>
<span style="line-height: normal;">材料 :</span></h4>
<br />
<b><i>黑可可面糊 :</i></b><br />
<b><i><br /></i></b>
<span style="line-height: normal;">蛋黄 - 2个</span><br />
<span style="line-height: normal;">玉米油 - 20g</span><br />
<span style="line-height: normal;">清水 - 30g</span><br />
<span style="line-height: normal;">低筋面粉 - 30g</span><br />
<span style="line-height: normal;">黑可可粉 - 5g</span><br />
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<b><i>抹茶面糊 :</i></b><br />
<b><i><br /></i></b>
<span style="line-height: normal;">蛋黄 - 2个</span><br />
<span style="line-height: normal;">玉米油 - 20g</span><br />
<span style="line-height: normal;">清水 - 30g</span><br />
<span style="line-height: normal;">低筋面粉 - 30g</span><br />
<span style="line-height: normal;">抹茶粉 - 5g</span><br />
<span style="line-height: normal;"><br /></span><b><i>原味面糊 :</i></b><br />
<b><i><br /></i></b>
<span style="line-height: normal;">蛋黄 - 2个</span><br />
<span style="line-height: normal;">玉米油 - 20g</span><br />
<span style="line-height: normal;">清水 - 30g</span><br />
<span style="line-height: normal;">低筋面粉 - 35g</span><br />
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<b><i>蛋白霜 :</i></b><br />
<b><i><br /></i></b>
<span style="line-height: normal;">蛋白 - 6个</span><br />
<span style="line-height: normal;">白砂糖 - 90g</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">***低筋面粉与黑可可粉或抹茶粉混合均匀,一起过筛。</span><br />
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<h3>
<span style="line-height: normal;">模具 :</span></h3>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">22cm戚风中空模</span><br />
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<h4>
<span style="line-height: normal;">温度 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">上下火 , 以130度烤10分钟,</span>140度烤20分钟 , 150度烤20分 , 最后以160度烤10分钟至<span style="line-height: normal;">蛋糕表皮上色。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">¤可用铝箔纸盖着蛋糕面部,避免烤得过焦。</span><br />
<span style="line-height: normal;">¤时间与温度方面可依自家的烤箱而做调整。</span><br />
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<h4>
做法 :</h4>
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( 1 ) 把玉米油加进蛋黄里,用打蛋器搅拌均匀,再加入清水搅拌均匀。<br />
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( 2 ) 直接筛入低筋面粉,用打蛋器由底往上翻拌均匀 , 面糊切记勿翻拌过度,以免面糊起筋,影响口感。( 黑可可味和抹茶味重复 1 & 2 的做法 , 备用。 )<br />
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( 3 ) 白砂糖分3次加入蛋白里打至接近硬性发泡, 分成3份。<br />
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( 4 ) 三色蛋黄糊分别加入1/3打发的蛋白,用打蛋器由底往上翻拌匀,再用刮刀把边边底部刮干净拌均匀,<br />
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( 5 ) 接着把三色蛋黄糊分别倒入其余剩下的2/3蛋白里,同样的也是用打蛋器由底往上翻拌均匀,才用刮刀把边边底部刮干净拌均匀,即成三份不同颜色的戚风蛋糕糊,分层倒入模具 , 即可烘烤。<br />
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( 6 ) 烘烤完毕一出炉,在桌子上轻“顿”一下散热,然后马上倒扣,避免蛋糕塌陷,待凉后即可脱模享用。<br />
<br />雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com1tag:blogger.com,1999:blog-6586876173465081731.post-35899335280786847332016-04-11T20:16:00.000+08:002016-04-11T20:16:27.461+08:00班蘭發糕《Pandan Huat Kuih》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyTRooc_TTRRLOKsyDGTPGCmW1ICxzdoQLUAyS3_bJj41erNFmQGCiB_1AJQFq1Vnk9SXk5wafhkrLY2RgtPizFQ4WiCFEV_ho7CUliuZYIrm6J0qMoraZfMns33Z2z2IX7sHmLsP79Wf/s1600/16-04-11-19-36-32-654_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyTRooc_TTRRLOKsyDGTPGCmW1ICxzdoQLUAyS3_bJj41erNFmQGCiB_1AJQFq1Vnk9SXk5wafhkrLY2RgtPizFQ4WiCFEV_ho7CUliuZYIrm6J0qMoraZfMns33Z2z2IX7sHmLsP79Wf/s320/16-04-11-19-36-32-654_deco.jpg" width="194" /></a></div>
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冰箱里还保留了一些班蘭浓缩精华</div>
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正愁着该怎么解决</div>
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就看见网友分享了班蘭發糕的<a href="http://www.post01.com/post36854/174">食谱</a></div>
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二话不多说的立刻开工</div>
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开盖的那一刻~~~~~大發!!!</div>
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眼睛都發亮了</div>
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个个都發到美美滴! ♡♡♡♡</div>
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<h4>
<span style="line-height: normal;">☆☆☆食谱可做12个份量, 我用了比较大的纸杯, 共做了7个發糕, 大约蒸18分钟。</span></h4>
<h4>
<span style="line-height: normal;"><br /></span></h4>
<h4>
<span style="line-height: normal;">材料 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">蓝匙自發麵粉 250g</span><br />
<span style="line-height: normal;">發粉 1小匙</span><br />
<span style="line-height: normal;">白糖 150g</span><br />
<span style="line-height: normal;">雞蛋 1粒</span><br />
<span style="line-height: normal;">清水 200ml ~ 250ml </span><br />
<span style="line-height: normal;">牛油 50g</span><br />
<span style="line-height: normal;">班蘭葉 6片</span><br />
<span style="line-height: normal;"><br /></span>
<h4>
<span style="line-height: normal;">做法 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1)清水+班蘭葉放進攪拌機攪拌,過濾取200ml。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">2)然後班蘭汁與白糖一起煮溶。</span><br />
<span style="line-height: normal;">★ 註:記得煮溶時水不用滾,慢火輕輕攪拌,白糖溶解後立刻熄火。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">3)牛油隔水煮溶,待冷。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">4)雞蛋打散。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">5) 把(2)+(3)+(4)倒入過篩后的自發麵粉及發粉,攪拌均勻。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">6)倒入紙杯達9分滿。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">7)大火蒸15-20分鐘即可。</span>雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-27807279696797833552016-04-08T02:21:00.000+08:002016-04-08T09:23:01.538+08:00榛果巧克力千层蛋糕《Nutella Chocolate Kek Lapis》<div class="separator" style="clear: both; text-align: center;">
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新口味! 有我喜爱的Nutella Chocolate! ^0^Y</div>
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感恩来自Rozzan马来同胞的<a href="http://www.rozzan.blogspot.my/2009/07/kek-lapis.html?m=0">食谱</a> , 没想到份量比较多。。。</div>
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完成品的高度是蛮高的, 所以烘烤时间当然也加长了~</div>
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足足4个小时~妈妈咪丫~ ×_×"</div>
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想尝试的朋友必须腾出足够的时间哦~ ^^"</div>
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<h4>
<span style="line-height: normal;">材料 :</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">500克牛油</span><br />
<span style="line-height: normal;">150克砂糖</span><br />
1茶匙蛋糕乳化剂 (Ovelette)<br />
<span style="line-height: normal;">1茶匙香草香精</span><br />
<span style="line-height: normal;">10粒A蛋</span><br />
300克炼奶<br />
<span style="line-height: normal;">260克香港粉</span><br />
<span style="line-height: normal;">100克好力克粉</span><br />
<span style="line-height: normal;">220克</span>榛果巧克力醬<br />
<span style="line-height: normal;">180克</span>榛果巧克力醬<span style="line-height: normal;"> (用在</span>榛果巧克力醬蛋糕层<span style="line-height: normal;">)</span><br />
<span style="line-height: normal;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZQIrqdDZO-MO4ASyGdIEnlxVDpll0oktelRfrQgHnqfsFU_fKbYehQpRZWT_qj2BVB2G6r7x0G8vFSywnkVkmNGo1vhiWpfVlI7JdTy3hDVaFNMB7E8Aej_av30ibo5yS0oz64BPQLQC/s1600/16-04-08-02-04-28-306_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZQIrqdDZO-MO4ASyGdIEnlxVDpll0oktelRfrQgHnqfsFU_fKbYehQpRZWT_qj2BVB2G6r7x0G8vFSywnkVkmNGo1vhiWpfVlI7JdTy3hDVaFNMB7E8Aej_av30ibo5yS0oz64BPQLQC/s320/16-04-08-02-04-28-306_deco.jpg" width="204" /></a></div>
<span style="line-height: normal;"><br /></span>
<br />
<h4>
做法 :</h4>
<br />
1. 牛油 , 砂糖 , 蛋糕乳化剂和香草香精以高速打至变奶白色(约10分钟)。<br />
2. 分次加入鸡蛋,拌打至均匀。<br />
3. 接着加入炼奶拌匀。<br />
4. 把粉料过筛,拌入(3)至均匀。<br />
5. 把蛋糕糊各分两份, 一份原味大约1公斤 ; 另一份大约800克的蛋糕糊拌入220克的榛果巧克力醬至均匀。<br />
6. 烤炉预热,7寸方盘底部刷上牛油 , 铺上不沾布或油纸,先放70-75克的原味面糊,上下火210度,烤大约7分钟。<br />
7. 然后取出,稍微用蛋糕压板轻轻压蛋糕的表面并刷上牛油,以此类推 , 一层原味,一层榛果巧克力味,直到烤完为止。<br />
8. 最后一层用上火210度烘5分钟 , 然后上下火190度烤10分钟至上色。出炉后放凉切片即可。<br />
<br />
<br />
<h4>
♡♡♡温馨提示♡♡♡</h4>
<br />
* 每隔一层或两层涂上一层融化牛油 , 可防止蛋糕干燥。<br />
* 各别烤箱不同,温度仅供参考 , 请自拿捏。<br />
* 榛果巧克力醬我是挤在榛果巧克力味层 , 也可依随个人喜好做选择。<br />
* 烘好的蛋糕起初是干硬的 , 先切片 , 用保鲜纸和铝箔纸包装, 等待3天回油后食用口感会更佳。雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-76265865762040889252016-04-05T14:05:00.000+08:002016-04-05T14:17:25.144+08:00香兰叶芝士千层蛋糕《Pandan Cheese Kek Lapis》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKC4sU0idXUA4xrWyhLxJjfEAb_CItGMl9245aMehkCNJ1QkxR_c-3JiU_j68FFLpUtqGO011jWNAEuP8y934nlnL_ETxwooyakJzBITk5PWIkFhL2RnRZqwLcu8mddvvFs8p2s1r9jjg/s1600/16-04-05-01-45-30-276_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKC4sU0idXUA4xrWyhLxJjfEAb_CItGMl9245aMehkCNJ1QkxR_c-3JiU_j68FFLpUtqGO011jWNAEuP8y934nlnL_ETxwooyakJzBITk5PWIkFhL2RnRZqwLcu8mddvvFs8p2s1r9jjg/s320/16-04-05-01-45-30-276_deco.jpg" width="196" /></a></div>
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最近狂吹千层蛋糕风</div>
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一动手免不了花上3至4个小时来制作</div>
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却也做上瘾了</div>
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好多口味都想尝试</div>
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就先来试试这个香兰味吧 ^^</div>
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食谱参考取至<a href="http://nana84angel.blogspot.my/2014/11/blog-post_38.html?m=1">这里</a> , 感恩分享~ :)</div>
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<h4>
<span style="line-height: normal;">材料:</span></h4>
<div>
<span style="line-height: normal;"><br /></span></div>
<span style="line-height: normal;">(A)</span><br />
<span style="line-height: normal;">200克牛油</span><br />
<span style="line-height: normal;">150克奶油芝士</span><br />
<span style="line-height: normal;">100克细纱糖</span><br />
<span style="line-height: normal;">5大匙炼奶</span><br />
<span style="line-height: normal;">14个蛋黄</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(B)</span><br />
<span style="line-height: normal;">100克细纱糖</span><br />
<span style="line-height: normal;">7个蛋白</span><br />
<span style="line-height: normal;">1/4小匙塔塔粉</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(C)</span><br />
<span style="line-height: normal;">180克香港粉</span><br />
<span style="line-height: normal;">1茶匙发粉</span><br />
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<span style="line-height: normal;">(D)</span><br />
<span style="line-height: normal;">1茶匙香草精</span><br />
<span style="line-height: normal;">2大匙自制浓缩香兰精华</span><br />
<span style="line-height: normal;">几滴苹果青色素</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">(E)</span><br />
适量Sunsweet无籽黑棗干 (剪小丁)<br />
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<h3>
<span style="line-height: normal;">做法:</span></h3>
<div>
<span style="line-height: normal;"><br /></span></div>
<span style="line-height: normal;">1. 牛油,奶油芝士,糖和炼奶打至变奶白色(约10分钟)。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">2. 分次加入蛋黄,拌打至均匀。搁置备用。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">3. 在另一干净盆中把蛋白,糖和塔塔粉以高速拌打至发或硬性发泡,大约5-7分钟。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">4. 把粉料过筛,拌入(2)。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">5. 再把蛋黄糊和蛋白霜各分两份。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">6. </span>一份蛋黄糊加入香草精拌匀 ; <span style="line-height: normal;">另</span>一份蛋黄糊加入自制浓缩香兰精华和苹果青色素拌匀。(我有另加1大匙面粉)<br />
<br />
<span style="line-height: normal;">7.</span> 分别加入打发的蛋白霜,拌均。<br />
<br />
<span style="line-height: normal;">8. 烤炉预热,7寸方盘底部刷上牛油 , 铺上不沾布或油纸,先放70-75克的原味面糊,上火210度,烤大约7分钟。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">9. 然后取出,稍微用压板轻轻压蛋糕的表面并刷上牛油,以此类推 , 一层原味,一层香兰味,直到烤完为止。</span><br />
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">10. 最后一层用上火210度烘5分钟 , 然后上下火190度烤10分钟至上色。出炉后放凉切片即可。</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">♡♡♡温馨提示♡♡♡</span></h4>
<span style="line-height: normal;">* 每隔一层或两层涂上一层融化牛油 , 可防止蛋糕干燥。</span><br />
<span style="line-height: normal;">* </span>各别烤箱不同,温度仅供参考 , 请自拿捏。<br />
* 黑棗干我是加在原味层 , 也可依随个人喜好装饰。<br />
* 烘好的蛋糕起初是干硬的 , 先切片 , 用保鲜纸和铝箔纸包装, 等待3天回油后食用口感会更佳。雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com1tag:blogger.com,1999:blog-6586876173465081731.post-54918654402279725922016-03-25T02:43:00.001+08:002016-03-25T02:44:29.609+08:00流心芝士塔《Molten Cheese Tarts》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPxcTZO-thtSKbw_sSfecJJ2thfmrm41vNT2Z5QBN55a0f3fWAlK98Ha9JpXml1pYwlpNePrElYUjQBaW1xmELhF39Q-Xn48RQvJaXAnJu2Is6trOugpdvFHD-CiioOD3IEaG-mUBsKR4/s1600/16-03-24-21-58-55-877_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPxcTZO-thtSKbw_sSfecJJ2thfmrm41vNT2Z5QBN55a0f3fWAlK98Ha9JpXml1pYwlpNePrElYUjQBaW1xmELhF39Q-Xn48RQvJaXAnJu2Is6trOugpdvFHD-CiioOD3IEaG-mUBsKR4/s320/16-03-24-21-58-55-877_deco.jpg" width="191" /></a></div>
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这流心芝士塔真的棒棒哒!</div>
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纯手工制作的塔皮酥酥脆脆</div>
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暖暖的流心芝士暖入心扉</div>
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两者配合的天衣无缝</div>
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自觉唯一不足的是表面不够上色</div>
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下回买把火枪来喷喷吧~哈哈~o(^0^)o</div>
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上网搜寻了多个版本, 看中了有优格成份的, 果不其然, 带点酸味的优格解了腻口的芝士味, 让人欲罢不能啊!</div>
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食谱参照了饮食男S的<a href="https://youtu.be/8JCPAdDaMxI">分享</a>, 还有一些小撇步也参考了圆猪猪的做法, 非常感恩哦! </div>
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罗嗦了一大堆, 要开始写食谱喽~步骤好多吖~ >.<|||</div>
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看这要流不流的芝士馅, 叫我这大半夜的如何能抗拒×_×</div>
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<h4>
● 塔皮材料 :</h4>
<br />
<span style="line-height: normal;">无盐奶油 110克</span><br />
<span style="line-height: normal;">幼糖 30克</span><br />
底筋面粉 180克<br />
全蛋液 15克<br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
● 流心芝士馅材料 :</h4>
<br />
鲜奶 20克<br />
动物性鲜奶油 50克<br />
奶油芝士 150克<br />
<span style="line-height: normal;">马斯卡澎软芝士 125克</span><br />
<span style="line-height: normal;">香草香精 1茶匙</span><br />
<span style="line-height: normal;">幼糖 40克</span><br />
原味优格 70克<br />
<span style="line-height: normal;">粟粉 10克</span><br />
<span style="line-height: normal;">蛋白 1粒</span><br />
<span style="line-height: normal;"><br /></span>
<br />
<h4>
<span style="line-height: normal;">● 芝士表层涂料 :</span></h4>
<div>
<span style="line-height: normal;"><br /></span></div>
<span style="line-height: normal;">蛋黃 1粒 (打散)</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">■ 塔皮做法 :</span></h4>
<span style="line-height: normal;"><br /></span>
( 1 ) 将底筋面粉筛入大盆里, 加入切薄片或小丁的无盐奶油, 用手抓或搓至粉糠状。<br />
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( 2 ) 加入幼糖稍微混匀, 再倒入全蛋液, 搓至成软团。<br />
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( 3 ) 把软团分成30克左右的小剂子, 搓圆放入塔模内, 用拇指由中间往外慢慢推开至模顶, 稍微按压边沿做修整。<br />
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( 4 ) 接着在塔皮底部刺小孔后, 送入预热的烤箱, 以摄氏180度, 中层, 上下火, 烘烤20分钟。<br />
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( 5 ) 塔皮出炉后, 立即脱模待凉备用。<br />
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<h4>
■ 流心芝士馅做法 :</h4>
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( 1 ) 事先烧一锅热水熄火, 然后将鲜奶, 动物性鲜奶油, 奶油芝士, 马斯卡澎软芝士, 香草香精和幼糖一起放进小锅里, 隔热水搅拌至幼滑。<br />
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( 2 ) 接着依序加入原味优格和粟粉搅匀。<br />
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( 3 ) 再加入蛋白, 开小火继续搅拌至出现微许的纹路即可。<br />
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( 4 ) 把煮好的芝士馅装入挤花袋里, 在前端剪个小洞, 然后挤在塔皮内至满。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CReQvPU_M4AqamxjKCKESK8jyBq0mU8-rW2mtYAuUf9e5U6yxuFhoHRjGcPoaGvuODe-YGKpZGTvcPbG-DlgO4Dx2E_UTzqbydMes8mzz52Ip5DHzEfTRq3sapeKmUxrcJwyJBgTR2ZO/s1600/16-03-25-02-19-19-136_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CReQvPU_M4AqamxjKCKESK8jyBq0mU8-rW2mtYAuUf9e5U6yxuFhoHRjGcPoaGvuODe-YGKpZGTvcPbG-DlgO4Dx2E_UTzqbydMes8mzz52Ip5DHzEfTRq3sapeKmUxrcJwyJBgTR2ZO/s320/16-03-25-02-19-19-136_deco.jpg" width="180" /></a></div>
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( 5 ) 把芝士塔表面的小气泡戳破, 放进冰箱冷藏约2小时以定型。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9cx4xkGN95sByyPxxpixtj9AtgJIVsCCNhyPUSL8AuIN8xwiDRTKzaWBLbs4pXKfDYGvBbB6i_aJEKgIatKuaB4dmj41ZrYMAZJo7BV-_SKELmR4q78EKz1FyXjms8JOyT7BlI1f7uJQ/s1600/16-03-25-02-20-07-544_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9cx4xkGN95sByyPxxpixtj9AtgJIVsCCNhyPUSL8AuIN8xwiDRTKzaWBLbs4pXKfDYGvBbB6i_aJEKgIatKuaB4dmj41ZrYMAZJo7BV-_SKELmR4q78EKz1FyXjms8JOyT7BlI1f7uJQ/s320/16-03-25-02-20-07-544_deco.jpg" width="180" /></a></div>
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( 6 ) 取出冷藏过后的芝士塔, 先在塔皮边沿刷上清水, 再将蛋黄液涂抹在芝士馅表面, 一共涂抹两次。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvU-GR4QYq4oNwv3fI8hPfTunpO662momqJ_MZkXDou9ZSpesuThywGncjN1a1mVacCx_VNAdTGdB39k6uTAwiSwNAghzmrJmQWgJrZPPeVlFHO1tkvLgfL8jpO8EaOvpzeRF5pn1kkh6/s1600/16-03-25-02-26-23-121_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvU-GR4QYq4oNwv3fI8hPfTunpO662momqJ_MZkXDou9ZSpesuThywGncjN1a1mVacCx_VNAdTGdB39k6uTAwiSwNAghzmrJmQWgJrZPPeVlFHO1tkvLgfL8jpO8EaOvpzeRF5pn1kkh6/s320/16-03-25-02-26-23-121_deco.jpg" width="180" /></a></div>
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( 7 ) 送入预热的烤箱, 以摄氏220度, 中上层, 上火, 烘烤10-12分钟。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSpsukwpwpdf8rCC2LgwetnCbeQVEbuRy4mLTyLJE8ipw5wtl5bZRGdV2sYadLTnqyudThLUtNtWqiI5c00cWW_1pLq1aJqU5xc6qJpDG6BBbGdhyphenhyphenuwlcoM7twS7NNeQpng8DsfF0n0au/s1600/16-03-25-02-27-17-219_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSpsukwpwpdf8rCC2LgwetnCbeQVEbuRy4mLTyLJE8ipw5wtl5bZRGdV2sYadLTnqyudThLUtNtWqiI5c00cWW_1pLq1aJqU5xc6qJpDG6BBbGdhyphenhyphenuwlcoM7twS7NNeQpng8DsfF0n0au/s320/16-03-25-02-27-17-219_deco.jpg" width="320" /></a></div>
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( 8 ) 取出立即脱模, 趁热切半, 流心芝士即形成。冷热享用皆可哦。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSddP8sGd4gtDf0R57uo-_nCHGePo5mWlUyU27f_Spantxa6K8sTi-Y8Z7-d0pZ_SVgOhD0XnQCtutKfJeFa_hSWrAOqeURsRtHdI6kpSq04oP77Z2Mhn0TMrXbAfdGqEdz_Efqa7wXiPx/s1600/16-03-25-02-33-05-130_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSddP8sGd4gtDf0R57uo-_nCHGePo5mWlUyU27f_Spantxa6K8sTi-Y8Z7-d0pZ_SVgOhD0XnQCtutKfJeFa_hSWrAOqeURsRtHdI6kpSq04oP77Z2Mhn0TMrXbAfdGqEdz_Efqa7wXiPx/s320/16-03-25-02-33-05-130_deco.jpg" width="193" /></a></div>
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<h4>
♡♡♡温馨提示♡♡♡</h4>
<div>
<br /></div>
<div>
○ 塔皮切忌搓揉过度, 避免起筋。</div>
<div>
○ 烤好的塔皮得立即脱模, 以免底部产生湿气。</div>
<div>
○ 在烤好的塔皮边沿刷上清水, 可避免二次烘烤时过于焦黑。</div>
<div>
○ 蛋黄液涂抹两次, 色泽会更加好看。</div>
<div>
○ 芝士塔趁热切开才会有流液的状态, 冷却后就比较凝固了, 所以要看到流心, 就得留意这点哦。</div>
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<h4>
祝大家烘焙愉快~越烘越爱~♡♡♡</h4>
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雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com37tag:blogger.com,1999:blog-6586876173465081731.post-90154340252598236582016-03-15T02:42:00.002+08:002016-03-15T02:45:51.915+08:00蒸蜂巢蛋糕《Steam Honey Comb Cake》<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9liiv4z4K0RPJmuG1-H61z-ondjvKNxWpRH0J4268DsLDO2H3sFZ8aLjk3L1RvophLRfn8mM7V_X9c8tnn6swdhgw6PTUAG4FvCqDlL7o2J8Rs-cidJ-sivoeoJA2bs48YJO_Dx_Tnezq/s1600/16-03-14-19-30-48-084_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9liiv4z4K0RPJmuG1-H61z-ondjvKNxWpRH0J4268DsLDO2H3sFZ8aLjk3L1RvophLRfn8mM7V_X9c8tnn6swdhgw6PTUAG4FvCqDlL7o2J8Rs-cidJ-sivoeoJA2bs48YJO_Dx_Tnezq/s320/16-03-14-19-30-48-084_deco.jpg" width="192" /></a></div>
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甜度适中, 口感Q嫩Q嫩的蜂巢蛋糕, 好喜番! ♡3♡</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9oS6eOT20xjQMh9iAy4sMoib-U6Pnd6tucbDFvHrJDSxfVlyWFZADvJzyhGRlX5fR6tX9SXLFKHqYa0Dy4QkgdjLQZqH29vbMNObXTWQ_q6a9K1zRhTkqKpO0TAyWBts_Gj04FGq_dIz/s1600/16-03-14-23-27-44-677_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9oS6eOT20xjQMh9iAy4sMoib-U6Pnd6tucbDFvHrJDSxfVlyWFZADvJzyhGRlX5fR6tX9SXLFKHqYa0Dy4QkgdjLQZqH29vbMNObXTWQ_q6a9K1zRhTkqKpO0TAyWBts_Gj04FGq_dIz/s320/16-03-14-23-27-44-677_deco.jpg" width="180" /></a></div>
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要在底部横向做切割才会看到完整的蜜蜂洞哦</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU3Hn_VKsjf_ZNGp04N-AjZKlQVjw4JQCOIKs6GP9u3aDrIEVEhZVdqff5ti1OKWkbzFly5xWFcMIjTly1TFE0OcXGeqTGBzW9eX-cXLaOc5cs4X7XzOnMZXjo6GdUTBws7Gq6NRHJ1XD/s1600/16-03-14-18-12-17-423_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU3Hn_VKsjf_ZNGp04N-AjZKlQVjw4JQCOIKs6GP9u3aDrIEVEhZVdqff5ti1OKWkbzFly5xWFcMIjTly1TFE0OcXGeqTGBzW9eX-cXLaOc5cs4X7XzOnMZXjo6GdUTBws7Gq6NRHJ1XD/s320/16-03-14-18-12-17-423_deco.jpg" width="217" /></a></div>
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密密麻麻的洞洞看了有点晕, 有密集恐惧症的朋友自个儿闪过哦~@@"</div>
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♡感谢Step Wong Kitchen分享的<a href="http://stepwongkitchen.blogspot.my/2015/09/honey-comb-cake.html?m=1">食谱</a>♡<br />
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<h4>
<span style="line-height: normal;">材料A:</span></h4>
<span style="line-height: normal;">260g 糖</span><br />
<span style="line-height: normal;">240g 水</span><br />
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<h4>
<span style="line-height: normal;">材料B:</span></h4>
<span style="line-height: normal;">75g 牛油</span><br />
<span style="line-height: normal;">160g 炼奶</span><br />
<span style="line-height: normal;"><br /></span>
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<h4>
<span style="line-height: normal;">材料C:</span></h4>
<span style="line-height: normal;">6粒 AA蛋</span><br />
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<h4>
<span style="line-height: normal;">材料D:</span></h4>
<span style="line-height: normal;">3茶匙 苏打粉</span><br />
<span style="line-height: normal;">180g 普通面粉/中筋面粉</span><br />
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<h4>
<span style="line-height: normal;">做法:</span></h4>
<span style="line-height: normal;"><br /></span>
<span style="line-height: normal;">1)白糖放在一个小锅内煮至褐色倒入水煮溶变成焦糖浆。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8r-aC8R_Aa6OFz3nW-niwGLrodg2FAdPt99i7BjFhLjm4CEyBp5OtZw3I_iTSQfUzX2h14KTTk7KX3apKv2IgvNK1qz5LJhzb1ej8GuNpw7Sa44yHxtxhrNlFaBXbc2BkuWrI6qGKCNoH/s1600/16-03-14-23-18-41-415_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8r-aC8R_Aa6OFz3nW-niwGLrodg2FAdPt99i7BjFhLjm4CEyBp5OtZw3I_iTSQfUzX2h14KTTk7KX3apKv2IgvNK1qz5LJhzb1ej8GuNpw7Sa44yHxtxhrNlFaBXbc2BkuWrI6qGKCNoH/s320/16-03-14-23-18-41-415_deco.jpg" width="179" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XWSHjot8zTW-zpE-xbslPuzBXm_pm0Wg7LaNtzx571LfbqYlaaF2RJWcLE8S3jAr3t6lqV6AVTjmhXsGH4_zAyFq1IqZ08RRa5IWgUfHXO1URG-9iHlDFYBgAOU_YgNfUWuuHb4_5Y-F/s1600/16-03-14-23-20-47-568_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XWSHjot8zTW-zpE-xbslPuzBXm_pm0Wg7LaNtzx571LfbqYlaaF2RJWcLE8S3jAr3t6lqV6AVTjmhXsGH4_zAyFq1IqZ08RRa5IWgUfHXO1URG-9iHlDFYBgAOU_YgNfUWuuHb4_5Y-F/s320/16-03-14-23-20-47-568_deco.jpg" width="180" /></a></div>
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<span style="line-height: normal;">2)乘热放入牛油拌匀,备用。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIMlNNx8GhfzMdxtqjWR-21b9y9B2J4GC1IQcUX0mle2dQgCxX5XCl5Khdca3mWia0Zqk-T7hdq2dT_W2XuP_fUJoN9aZsNYquJW07_oUQ0IbIapcrr75WBvGYjBB_TMxRtHjRTUtSWSI/s1600/16-03-14-23-21-45-291_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIMlNNx8GhfzMdxtqjWR-21b9y9B2J4GC1IQcUX0mle2dQgCxX5XCl5Khdca3mWia0Zqk-T7hdq2dT_W2XuP_fUJoN9aZsNYquJW07_oUQ0IbIapcrr75WBvGYjBB_TMxRtHjRTUtSWSI/s320/16-03-14-23-21-45-291_deco.jpg" width="180" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvNDpfInyUWyApNZWqz2P0n7M4C-zZNBDNnKcjk7KJ4kCqN9E7X5enRN5Z-ZGaiY4UtI8rhPO1ArbG07z_2y-Q9foU3cWejWxg-rHZWBBoMnPHzVKbNUSgm76XQW4CGLXx1ljjk62JOT6/s1600/16-03-14-23-22-40-505_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvNDpfInyUWyApNZWqz2P0n7M4C-zZNBDNnKcjk7KJ4kCqN9E7X5enRN5Z-ZGaiY4UtI8rhPO1ArbG07z_2y-Q9foU3cWejWxg-rHZWBBoMnPHzVKbNUSgm76XQW4CGLXx1ljjk62JOT6/s320/16-03-14-23-22-40-505_deco.jpg" width="180" /></a></div>
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<span style="line-height: normal;">3)把鸡蛋和炼奶一起打散,加入过筛的粉类打匀。</span>(全程我都是用电动打蛋器来打匀。)<br />
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<span style="line-height: normal;">4)加入(2)打匀。把面糊过滤倒入一个已抹上牛油的 8“ 模。</span><br />
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焦糖面糊表面会有许多小泡泡, 色泽好像印度拉茶哦~^^</div>
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<span style="line-height: normal;">5)把面糊静置一旁约40分钟。</span><br />
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<span style="line-height: normal;">6)水滚后,用大火蒸90分钟或至熟。</span><br />
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<h4>
<span style="line-height: normal;">#备注 :</span></h4>
<span style="line-height: normal;">■ 也可以用烤的,以预热烤箱190°C,在底层烤大约60-80分钟或至熟。</span><br />
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■ 模底我除了涂牛油还有撒一层薄薄的面粉, 再把多余的粉倒扣出来防沾。雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0tag:blogger.com,1999:blog-6586876173465081731.post-25017046571822339982016-03-15T00:48:00.001+08:002016-03-15T00:48:44.989+08:00炸芋头蕃薯年糕《Fry Sticky Rice Cake with Yam & Sweet Potato》<div class="separator" style="clear: both; text-align: center;">
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终于把家里最后一粒年糕也处理了, 这次用的是Kathrine Kwa老师调制的炸料, 和之前分享的炸料各有千秋哦~</div>
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最开心的莫过于买到超级松软的芋头, 把它和蕃薯一起煲成糖水, 真是太美味了~^o^</div>
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<h4>
面糊 :</h4>
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面粉100g、粘米粉50g、粟米粉30g、蛋黄粉10g、发粉2茶匙、盐1/2茶匙、油1汤匙,清水约200ml<br />
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<h4>
做法 :</h4>
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所有材料拌匀之后休息10-15分钟, 油炸至熟即可。<br />
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<br />雨之家http://www.blogger.com/profile/14924334825207885560noreply@blogger.com0