tag:blogger.com,1999:blog-71473505707252374282024-02-07T22:39:38.011+08:00珊珊的小天地珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-7147350570725237428.post-32336699237036328802013-09-28T15:32:00.002+08:002013-09-30T09:44:53.675+08:00Pandan Kaya / 原味蛋糕卷(pandan kaya馅)<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">这个九月部落格一片绿油油,大家都纷纷响应了花花主席的PANDAN主题。</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">我算是最后一分钟才来加油的,感觉上有点不好意思呢!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">看到娘子在这个月就做了快20款pandan的作品,怎能不感动呢! </span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">这个Pandan Kaya 还有蛋糕卷对我来说都是新的尝试,自己做的kaya虽然比较费时,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">可是看到成果的时候,加上嫂子的赞好,那种开心的心情实在很难言喻!</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">我是用电磁炉来做这kaya的,跟嫂子坐着一边搅拌一边子聊天就聊了一个小时,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">轻轻松松开开心心地就完成了这kaya。在搅拌kaya的同时,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">我也做了原味的蛋糕卷,kaya做好的同时,蛋糕也烤好了!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">午餐时间到了,妈妈催着我们去吃午饭。所以我也快速的把蛋糕卷一卷,也许蛋糕还有点热还是新手的缘故,蛋糕卷的很不美,有裂痕!下次要在多练习才行!</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EgzX77BlWHfWR9TtkiGfmd5WUAHZGQC_rsxsm05M10K7JEwA_N-7KqASl0FlFydYcZDwtn0VmNq_63jsV1_5NpPnG9ROSpb_YDMjuBld-Lk0Vpg7_nERL8i5LGp0ORTDd12txtSnpfw/s1600/DSCN3374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EgzX77BlWHfWR9TtkiGfmd5WUAHZGQC_rsxsm05M10K7JEwA_N-7KqASl0FlFydYcZDwtn0VmNq_63jsV1_5NpPnG9ROSpb_YDMjuBld-Lk0Vpg7_nERL8i5LGp0ORTDd12txtSnpfw/s640/DSCN3374.jpg" width="640" /></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">蛋糕卷的食谱参考:<b><a href="http://eileenlml.blogspot.com/2013/03/blog-post_11.html">Eileen</a></b></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">材料:</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">60ml 牛奶</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">50ml 粟米油</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">10g 细砂糖</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">少许 盐</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">50g 低粉(过筛)</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">10g 粟粉</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3粒 蛋黄</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">B</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3粒 蛋白</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">35g 细砂糖</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1tsp 柠檬汁</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">做法:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1)将材料A的牛奶,粟米油,细砂糖及盐依序倒入盆里,混合拌匀。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">2)将粉类加入,快速轻拌均匀,再加入蛋黄拌匀。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3)蛋白加入柠檬汁及细砂糖用搅拌机打至全发。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">4)取部分的蛋白霜加入蛋黄糊里,搅拌均匀,再倒入蛋白霜里,快速翻拌均匀。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">5)倒入铺纸烤盘,以170度烤约20分钟。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">6)蛋糕出炉,移至网架,撕开4边蛋糕纸散热。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">7)把蛋糕纸撕掉,将蛋糕体上色的一面在底部。
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">8)抹上适量咖椰,用小刮板抹平,再将蛋糕体捲起。</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">9) 用蛋糕纸包住整个蛋糕体,冷藏30-60分钟,待蛋糕定型后,头尾修除即完成。
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQbpkbGT6Ge_6JXpehsciilHNieMdxjiLXQpn3hZWbT-XcSK3HhLA8QmJW097VXsWd8pvr-hj6-IAKMKp3EeFc7cVWNeuvzsu6BTcGALvXbKYzFBgSVoVM64hYN23zR33rbj3EUpZv6o/s1600/DSCN3364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQbpkbGT6Ge_6JXpehsciilHNieMdxjiLXQpn3hZWbT-XcSK3HhLA8QmJW097VXsWd8pvr-hj6-IAKMKp3EeFc7cVWNeuvzsu6BTcGALvXbKYzFBgSVoVM64hYN23zR33rbj3EUpZv6o/s640/DSCN3364.jpg" width="640" /></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">这一次的kaya,pandan汁放多了点,在煮的时候很担心味道会带苦,</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">还好还好,pandan的香味很浓,颜色很绿,不过kaya并不带味!</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">煮了一个小时,我觉得浓度有点过于浓稠,下次要再试过!</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">pandan kaya的食谱参考了:<b><a href="http://xucaca-life.blogspot.com/2013/09/pandan-kaya.html">Joceline</a></b></span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">材料:</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">鸡蛋 4个</span></span></div>
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细砂糖 200克<br />浓椰浆 300克<br />斑兰叶 20片<br />
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做法:<br />
1。将 pandan 切碎后,加入椰浆用打汁机搅烂,挤出pandan椰浆汁,过滤备用。<br />
2。把所有的蛋一起打散,加入糖,用搅拌器轻轻搅拌均匀至糖溶化。<br />
3。把做法(1)的 pandan 椰浆加入蛋里,一起搅拌均匀。过滤。倒入小锅里。<br />
4。把小锅放置另一大锅里,以小火不停地搅拌。把 pandan 糊煮至浓稠。约一小时或更久的时间才可完成。</span></span><br />
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<span style="font-size: large;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SjRZOEa54pZh49gbP0zzxly5OXQVNNYNM4RMoMTaz3AAMN7eQn4Uq-O28h_G-gC5CUMAOhevz3nIJampc9XktV15TiMnpvGl7aZRjhzNno6eoj1T15oPyF5gt3-XNwGsYUDzemsE1nru/s1600/th_littlethumbups1-1+%281%29.jpg" /></span><br />
<span style="font-size: large;"><b> </b></span><span style="font-size: small;"><span style="font-size: large;"><b><span style="color: purple;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I am submitting this post to the Little Thumbs Up "Pandan" event </span></span><span style="color: #f1c232; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">hosted by</span> </span><a href="http://xucaca-life.blogspot.com/2013/09/9-little-thumbs-up-pandan-september.html?utm_source=BP_recent" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;" target="_blank">Butter, Flour & Me</a><span style="color: purple;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">, </span></span><span style="color: #f1c232; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">organized by</span> </span><a href="http://bakeforhappykids.blogspot.com/" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;" target="_blank">Bake for Happy Kids</a><span style="color: purple;"> <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and</span></span><span style="color: #f1c232;"> </span><a href="http://my123favourites.blogspot.com/" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;" target="_blank">my little favourite DIY</a><span style="color: #f1c232; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">.</span></b></span><br />
<span style="color: #f1c232; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
</span>珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com15tag:blogger.com,1999:blog-7147350570725237428.post-11980691665216380922013-08-26T16:52:00.000+08:002013-08-26T16:52:56.341+08:00芝士上海月饼 <br />
中秋节将近,这是个送礼的季节,我每一年都会月饼给不少的亲人及长辈的。现在外售的月饼<br />
价格很吓人一下,所以在几年前学会了做燕菜月饼还有去年的上海月饼后,我就开始 <br />
送自家牌的月饼给亲朋好友了。<br />
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月饼的馅料买了一两个礼拜了,可是就是懒懒的,提不起劲动手做月饼。<br />
难得的是星期天的下午有点无所事事,老公竟然主动说要帮忙,所以我的第一轮<br />
的上海月饼就面世咯!<br />
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对这一次的上海月饼的外貌感到满意,不过问题出现了,当一刀切下去的时候,<br />
月饼的外皮会碎得乱七八糟的。去年就有这个问题了,可是这一次的更加严重,<br />
就是這樣,我沒能把切開的月餅拍個照。這一囘,我做了三种口味的,<br />
有翡翠蓮蓉,芋頭還有紅豆沙餡料。<br />
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请大家给我一些意见,我下个礼拜还会再试试看的。 如果沒法子解決這問題,<br />
我打算做更迷你的上海月餅,那就不用切了,直接放入口裏吃兩口。哈哈哈!!<br />
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食譜來自:<a href="http://huiboon80.blogspot.com/2012/08/blog-post_29.html">鯨魚老師</a><br />
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A料:PLANTA 120G,糖 40G,淡奶 1 1/2 TBSP<br />
B料:芝士粉 1TSP++(我放 1TBSP+1TBSP 的蛋黃粉),粟粉 1 TBSP,低粉 180G<br />
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*把A料打至松发,加入B,呈软面团<br />
*把面团放入冰箱冷藏20分钟,取出分10份(我做38G)<br />
*包入馅料(我做42G ) <br />
*预热烤箱,180C,约30分钟<br />
*烤至约10分钟时,扫蛋黄珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com25tag:blogger.com,1999:blog-7147350570725237428.post-30371166782241287532013-08-22T14:22:00.000+08:002013-08-22T14:22:08.297+08:00全麦蜂蜜核桃面包<br />
眼看还没开封的全麦粉就要过期了,不想背负浪费的罪名,用了<a href="http://sansan0312.blogspot.com/2012/07/blog-post_30.html">全麦蜂蜜土司</a>的食谱<br />
快手快脚的做了双倍的分量。加了100克我很爱吃的核桃,怎知,太早把核桃加到面团里<br />
一起搅拌,结果核桃粒变成了核桃幼粒或核桃粉,哈哈哈! 吃不到一粒粒的核桃,很气呢!<br />
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面包依然很软,核桃的味道也很香,一半给了嫂嫂,一半留给自己。很好吃的面包,<br />
可是嫂嫂还有我的孩子都不爱,我跟嫂嫂两人几乎独吞了所有的面包。你说,气不气呢!<br />
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<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr height="19" style="height: 14.25pt;"><td class="xl24" height="19" style="height: 14.25pt; width: 506pt;" width="675">食谱参考 : <span class="font5"><a href="http://gpf5666.blogspot.com/2012/06/blog-post_08.html">Qi Qi in the hous</a>e / <a href="http://lovelifespace.blogspot.com/2012/06/wholemeal-toast-korea-kimchi.html">恩的空间</a></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl25" height="20" style="height: 15.0pt;">材料:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">高筋面粉 210g <span style="color: purple;"></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">全麦面粉 90g </td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">蜂蜜 60g </td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">盐 3g</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">奶粉 11g</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">速发酵母 1tsp+1/4tsp</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">全蛋 27g </td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">水
160g-170g<span style="color: purple;"></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">奶油 20g</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">核桃 100克</td><td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl25" height="20" style="height: 15.0pt;">做法:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">*
直接后油法。<span style="color: purple;"></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">* 面团第一次发酵好后,分成每份60克的份量,休面20分钟</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">* 捍卷一次就入模,发酵30-50分钟,我的烤箱170度烤25分钟。</td></tr>
</tbody></table>
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<br />珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com9tag:blogger.com,1999:blog-7147350570725237428.post-61798774586312284982013-08-06T12:08:00.000+08:002013-08-06T12:10:24.551+08:00感恩~ 简单的晚餐从小,妈妈包办了一家大小的三餐,公公婆婆还在世的时候,午餐跟晚餐至少都是四菜一汤,<br />
记忆中的菜肴都是很用心的绝对不可以是马马虎虎的。<br />
那时候,做媳妇的似乎都要很会煮菜,这也是做婆婆用来衡量媳妇的标准指标之一??<br />
<br />
家婆也是位烹饪高手,(比我老妈还厉害),她在我结婚不久就过世了,有点遗憾没有机会学到从她那里学到几手,更没有机会煮菜给家婆吃。<br />
<br />
孩子长大各分东西了,妈妈这几年不会经常煮饭。不过只要有煮好料,永远都不会忘记叫我过去tumpang吃的。这一年,我也经常会特意多煮,然后把爸爸妈妈叫过来一起吃晚餐,可以亲手煮饭给爸妈享用,那种感觉真的很美妙,是一种很幸福很幸福的感觉。<br />
<br />
只是很简单的晚餐,跟大家分享我跟父母共享晚餐的感恩心情。<br />
<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b> <span style="color: blue;">我希望爸爸妈妈能够健健康康,常常来我家吃饭!!!</span></b></span></div>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com8tag:blogger.com,1999:blog-7147350570725237428.post-52369282512613793852013-08-05T11:27:00.002+08:002013-08-06T12:10:45.521+08:00简单好吃的台式三杯鸡离队一个月的时间,大家有没有偶尔也想到我呢???<br />
这一年可以说是工作上最不顺利的一年,在这公司呆了快12个年头,<br />
需要有多大的勇气才能决定离开呢?几个月的时间,我还是给不到自己一个答案。<br />
尽管被新东家雇用了,最后的决定还是留下,既然决定了,心情自然也平复了不少。<br />
不管决定是对,是错,我还是会好好走下去的。。。。。<br />
<br />
在<a href="http://copycakekitchen.blogspot.com/2013/07/three-cups-chicken-taiwanese-style.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent">Esther </a>那里看到了这个台式三杯鸡,做法好简单呀,家里那棵九层塔不断的长大,<br />
可是却不常用到它,老公特爱有九层塔的菜肴,就快快煮了这道材料简单,做法简单,<br />
味道却不简单的台式三杯鸡,不仅老公赞好,连儿子也要求加饭呢!那个汤汁很下饭,<br />
一碗饭真的不够。。哈哈哈! <br />
<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>台式三杯鸡</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">材料 :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 个鸡腿</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10姜</span><span style="font-family: Georgia, Times New Roman, serif;">片</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6瓣蒜头</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 条辣椒i</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 杯 九层塔</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">调味:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp 花雕酒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp 麻油</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp 酱油<span style="color: magenta;"> (1tbsp 黑酱油 + 2tbsp 酱油)</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp 糖</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Method</span><br />
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">倒入麻油炒热,加入</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">姜</span><span style="font-family: Georgia, Times New Roman, serif;">片</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">,蒜头还有辣椒爆香。</span></span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">加入鸡肉炒至半熟。</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">倒入调味料炒到滚,开中小火焖煮数分钟. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">最后加入</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">九层塔翻炒一下,即可。</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve with steamed rice.</span></li>
</ol>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com14tag:blogger.com,1999:blog-7147350570725237428.post-59233042403729541472013-06-27T13:10:00.000+08:002013-06-27T13:10:06.013+08:00冒汗的~ 巧克力慕斯蛋糕2012年的生日,自从吃了<b><a href="http://mandylim2009.blogspot.com/2012/03/blog-post_12.html">花花们亲手做的巧克力慕斯蛋糕</a></b>后就爱上了它,至今仍然念念不忘,总在想有机会的话我肯定也要试试看,拖了一年半了,终于在父亲今年的生日做了这个蛋糕。可是,不知怎么地,这个蛋糕做起来波折重重,从蛋糕体到慕斯再到巧克力淋面,<br />
都出现了问题,都让我冒汗。<br />
<br />
冒汗的地方如下:( <br />
第一,海绵巧克力蛋糕不知何故烘出来感觉比较干。<br />
第二,慕斯因为蛋白打不够硬,所以收缩了很多。<br />
第三,巧克力淋面因为温度太高了些,加上蛋糕的fresh cream也许还不够冷不够定型,<br />
所以巧克力酱淋上的时候,竟然跟表面部分的freash cream 融合起来,<br />
最后变成难看的marble巧克力慕斯蛋糕。<br />
(以上的结论是经过我跟花花秘书讨论出来的。。。。。多谢指点!)<br />
还有第四,那个手指饼干第一次买,一点都不脆口的(不确定是不是漏风了)很难入口! <br />
<br />
这个蛋糕做起来,很不顺手,有点失望! 不过,家人口味还真的不挑,问了几个人,<br />
他们竟然跟我说,蛋糕很好吃! 有点难以置信!<br />
<br />
食谱来自<b><a href="http://eileenlml.blogspot.com/2011/08/blog-post_22.html">气质美女Eileen。</a></b><br />
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com8tag:blogger.com,1999:blog-7147350570725237428.post-56847073895086266532013-06-19T11:07:00.001+08:002013-06-19T12:27:51.850+08:00甜酸猪脚醋隔壁邻居是个美人妈妈,是个上班族,每天都会为家人准备丰富的晚餐。我跟她的感情很要好,<br />
材米油盐常常可以借来借去的,我常常会给她我做的糕点,面包,她呢,偶尔也会请我吃她煮的好料,以下这道甜酸猪脚醋就是她请了我吃后,很爱很爱,连老公都赞好!<br />
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请教了她如何煮这道 甜酸猪脚醋,步骤其实真的很简单,轻轻松松就煮出一大锅的猪脚醋,这一晚,我也把爸爸妈妈请来,再加上家翁,五个人尽然可以吃完一大锅的猪脚醋,真的很难想象!尤其是我看到我爸爸一直吃,一直吃,不用问的,就知道有多好吃!<br />
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这也算是我为我的父母,家翁准备的晚餐,其实还有一个煲汤的,正准备把汤盛好,拍个照片的时候,爸爸妈妈就来了,不想让他们觉得奇怪,为什么还要替食物拍照,懒得解释。。。我就快快的拍照了事。。。。。哈哈哈!!<br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 568px;"><colgroup><col style="mso-width-alt: 20772; mso-width-source: userset; width: 426pt;" width="568"></col>
</colgroup><tbody>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt; width: 426pt;" width="568">酸辣猪脚的材料:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">1. 猪脚一只 (斩块) -我放半只猪脚 + 一大块软瘦肉 (切块)</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">2. 黑醋<span style="mso-spacerun: yes;"> </span>一罐</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">3. 姜一大块(切片)</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">4. 红枣<span style="mso-spacerun: yes;"> </span>十几粒</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">5. 辣椒干6条(浸热水)</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">6. 蒸熟的鸡蛋</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">做法:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">1.
热锅少许油,倒入猪脚炒一翻,加入姜,红枣,辣椒干稍微炒一下。</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">2.
黑醋倒入猪脚里,盖过猪脚,中小火焖煮45分钟。(可以加或不加入水)<br />
3. 焖煮了20分钟后我才加入鸡蛋的。</td>
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</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com23tag:blogger.com,1999:blog-7147350570725237428.post-17355777844761809892013-06-12T12:28:00.000+08:002013-06-12T12:30:52.275+08:00肉松面包(直接法)今天是五月初五端午节,大家都有吃过粽子了吗?在这里跟姐妹们说声端午节快乐!!<br />
我不是来上粽子的呀,几天前有打算今年就来跟老妈子学习裹粽子的,我有看着妈妈<br />
是怎样准备各式各样的馅料,如何炒糯米等等的功夫,轮到要裹粽子的时候,由于妈妈是<br />
对着一面墙壁裹粽子的,所以两个人四只手,等来等去,碰来碰去的,很pek cek (福建话)一下,<br />
所以我才包了两个,基本功夫学到了,就放弃了......等妈妈蒸好后,拿了十几粒回家就算了!哈哈哈!<br />
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隔了几个月没有做面包了,因为在曼谷买了一包的肉松,想要快快解决掉,就做了这个外形可爱<br />
又美美的肉松面包,参考了<a href="http://xucaca-life.blogspot.com/2013/04/blog-post_16.html">花花主席的分享</a>,做起来真的是事半功倍.原本还很担心直接法的面包留到隔天会变硬,其实不会呢! 一贯的作风,都蛮贪心的,做了双倍的分量,吃到第三天才吃完,还是软软的呦!自己还真的很喜欢这样的面包造型,若要我做圆的或是长的,虽然简单,可是做出来的总是丑丑的咯!还需多多的磨练磨练!<br />
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我是超级急性子,第二盘面包一出炉,还很烫手,我就直接反面拿出....快快拍照了事!<br />
其实包在面包里的肉松是蛮多的,这粒面包扒开来,看起来好像很少hor ..........<br />
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一半的面团做了9粒的肉松面包,另外我也做了10长条形面包,四个包了热狗,其余都是kosong的了.这就是我很不满意的长条形啦!(藏在后方的真的不好看...嘻嘻嘻! )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuQjC9QMsPNluosoBei_nsvDywEmpNJYan5RSRNGcl1O541Hm-CsOGFY1zN161x3GE9Z073aYuU6IYjY1Q-AKN9qXQ-IQhh9TBEXUIihLnkvtSlyEJRSMZhAn8jWPABuRJM1RZgimOKg/s1600/DSCN3141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuQjC9QMsPNluosoBei_nsvDywEmpNJYan5RSRNGcl1O541Hm-CsOGFY1zN161x3GE9Z073aYuU6IYjY1Q-AKN9qXQ-IQhh9TBEXUIihLnkvtSlyEJRSMZhAn8jWPABuRJM1RZgimOKg/s400/DSCN3141.jpg" width="400" /></a></div>
<a href="http://xucaca-life.blogspot.com/2013/04/blog-post_16.html"> 食谱参考了Joceline娘子</a>,那里有详细的做法呦!<br />
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<span style="background-color: white;"> <span style="font-size: medium;"><b>肉松面包</b></span></span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">材料:</span><br />
<span style="font-size: medium;">高筋面粉 - 270克</span><br />
<span style="font-size: medium;">低筋面粉 - 30克</span><br />
<span style="font-size: medium;">黄砂糖 - 40克</span><br />
<span style="font-size: medium;">细盐 - 2克</span><br />
<span style="font-size: medium;">即溶酵母 - 5克</span><br />
<span style="font-size: medium;">鲜奶 - 200克</span> <span style="color: purple;">( 我放150鲜奶+一粒鸡蛋 )</span><br />
<span style="font-size: medium;">牛油 - 30克</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">内馅 :肉松(适量)</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">表层 :蛋液 / 黑芝麻粒(适量)**芝麻粒无需预先烤香**</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">做法:</span><br />
<span style="font-size: medium;">1)把第一次(60 分钟发酵)的面团平均分割9份。</span><br />
<span style="font-size: medium;">2)搓圆后,用木杆捏平再卷起。休息10分钟。再用捏平,放入适量的肉松,卷起。</span><br />
<span style="font-size: medium;">3)把9份卷好的肉松面包团放入涂了牛油的正方模里。</span><br />
<span style="font-size: medium;">4)喷上适量的水,等待第二次(35分钟)的发酵。</span><br />
<span style="font-size: medium;">5)抹上适量的蛋液,再撒上少许的黑芝麻粒。</span><br />
<span style="font-size: medium;">6)送入预热后的烤箱,以170度烘烤大约25分钟便可。<span style="color: purple;"> ( 我的烤箱160度,20分钟 )</span></span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">** 面包烘10分钟时,可以打开烤箱,取出面包,在面包上喷水。再推入继续烘烤至熟为止。这个方法可以让烤出来的面包更加柔软,不会太干。 **</span><br />
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<br />珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com7tag:blogger.com,1999:blog-7147350570725237428.post-48500875900785843782013-06-03T12:35:00.000+08:002013-06-03T12:35:21.226+08:00南瓜喜粄这个南瓜喜粄在部落客红了好一阵子咯,好多姐妹都动手做咯,都说好吃。。。<br />
我的脚步总是慢几拍的,一拖再拖的!这一天,一次过做了两种糕点,<br />
首先做了40个的沙葛菜糕,再接着做了22粒的南瓜喜粄,会做这么多是因为<br />
隔天是啊公的忌日,做多多去拜拜,又可以跟家人亲戚分享,我最喜欢了!<br />
可是hor,我从早上十一点做到下午五点,六个小时不间断的,结果搞得自己<br />
腰酸背痛,站立的时间太长了,脚板也痛。<br />
好像有点高估了自己。。。。很辛苦呢,下次我不敢咯!!! <br />
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南瓜喜粄的口感很特别,我也说不上来,说它像包子又不太像,像糕点也不太像,<br />
软软QQ的,我自己吃得不是很习惯,还好家人们说好吃,妈妈还叫我下次教她做紫薯喜粄!!<br />
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大家看到那个福字吗??(很丑吧) 蒙蒙不清楚地,事先没搞清楚要如何把印章的福字盖到糕点上,我的做法是把红色的可食的Ink倒入小碟里,然后直接把印章沾上,再盖在喜粄上方,结果失败了好几个,这一个算是最好的了,好伤心呀!还以为可以替喜粄打扮一下呢!!是不是一定要买个stamp pad 才行呢???这个问题要赶快请教花花主席才行!<br />
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<span style="font-size: medium;">食谱取自<a href="http://annatay.blogspot.com/2013/04/qq.html">:小雨伞 </a><br />分量:22个<br /><br />材料:<br /><br />面粉 250克 (过筛)<br />糯米粉 250克 (过筛)<br />细砂糖 150克<br />即溶酵母 6克<br />紫薯泥 260克<br />清水 235克<br />粟米油 25克<br /><br /><br />做法:<br />1)酵母溶于清水内,拌匀。南瓜去皮,切成薄片蒸熟,乘热用叉子压成泥,放凉待用。<br />2)面粉,糯米粉,白糖,南瓜泥,(做法1) 酵母水,放入搅拌容器,用手搓成团。注:粉类过筛,水份慢慢加。<br />3)分次慢慢加入油,再次揉匀。注:如果粘手的话,可以用塑料刮刀代替。<br />4)把面团直接分成小粒(不需待发),手掌抹上少许油,拿出1粒50g的面团,在手掌用滚圆方式,把面团滚圆。<br />5)把滚圆的小圆球放在蕉叶上,才用手掌心轻压按扁。待发25-30分钟。<br />6)发酵好的喜板,用手指按一按,表面有点弹性,就可以开始煮开蒸锅里的水,水滚后放入喜板,中火蒸12分钟后,马上熄火。注:不要马上取出锅内的喜板!<br />7)锅盖打开小缝保持5分钟,才小心打开锅盖,别让水份滴到喜板,喜板就会美美了。接着即可取出喜板放在凉架上待凉,即可享用。</span>珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com25tag:blogger.com,1999:blog-7147350570725237428.post-60584545423235875282013-05-27T12:57:00.002+08:002013-05-27T12:58:00.641+08:00简单的南瓜甜汤平常不敢吃南瓜的两个孩子,却爱死了这个南瓜甜汤,<br />
所以呀,这个南瓜甜汤我可是经常煮的,次数超过10几次了吧。。。<br />
就昨天,中午才刚煮好,孩子们都吵着要喝它,不要先吃午饭。。。我也依了他们!!<br />
到晚上,两个小瓜各喝了四碗,午饭晚饭也吃得不少。。。开心开心!! <br />
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这南瓜甜汤冷的热的都一样好喝,第一次在嫂子家喝了它之后,我就爱上了,<br />
嫂子也是从朋友处喝了后大概大概煮的,然后我也是大概大概的煮了出来。。。。。。。<br />
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<td class="xl22" height="19" style="height: 14.25pt; width: 513pt;" width="684"><b>材料:</b></td>
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<td class="xl22" height="19" style="height: 14.25pt;">水 …………… 1000-1500ml</td>
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<td class="xl22" height="19" style="height: 14.25pt;">南瓜 ………… 一粒(中粒)</td>
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<td class="xl22" height="19" style="height: 14.25pt;">西谷米 ……… 50g</td>
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<td class="xl22" height="19" style="height: 14.25pt;">糖 …………… 适量</td>
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<td class="xl22" height="19" style="height: 14.25pt;">班兰叶 ……… 6-8片</td>
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<td class="xl22" height="19" style="height: 14.25pt;">淡奶………..... 半罐</td>
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<td class="xl22" height="19" style="height: 14.25pt;"><b>做法:</b></td>
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<td class="xl22" height="19" style="height: 14.25pt;">1)南瓜切半,蒸软,把南瓜肉放入搅拌机搅拌成泥。</td>
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<td class="xl22" height="19" style="height: 14.25pt;">2)西谷米浸泡5分钟,沥干备用。</td>
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<td class="xl22" height="19" style="height: 14.25pt;">3)班兰叶加水煮滚,拿出班兰叶,加入南瓜泥还有西谷米,转中火继续煮至西谷米变透明。</td>
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<td class="xl22" height="19" style="height: 14.25pt;">4 )加入淡奶再次煮滚即可。</td>
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com9tag:blogger.com,1999:blog-7147350570725237428.post-6748609957377787632013-05-10T15:18:00.001+08:002013-05-10T15:18:15.786+08:00成功啦 ~ 香菇沙葛菜糕<br />
我爱吃各样的传统糕点,想一想,沙葛馅菜糕应该是第一名。<br />
婆婆在世时,经常会做那个传统用粘米粉做的菜糕,做出来的是圆圆<br />
没有造型大大个的菜糕,可以放很多天,煎来吃更美味的,那个味道至今仍然无法忘怀。。。。<br />
每一次,在糕点摊位里,一看到这个沙葛馅菜糕都会买来吃吃看。<br />
可是,经常都会失望的。有时候,那个皮会黏黏的,不够QQ ,<br />
不然就是馅料不足,不够味! <br />
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那个用粘米粉的菜糕或许失传了(还拿不到食谱),不过流行的水晶皮菜糕<br />
我也爱吃的。以前我就在想,如果有一天,我也会做出美味的菜糕,那该有多好!<br />
这应该是我第五次做了,我终于可以大声地说出来,耶耶!我满意了,<br />
做出了孩子家人都赞好的菜糕,尤其是两个小瓜,经常问我什么时候再做菜糕<br />
给他俩吃,我问孩子:我的菜糕有几分,他说1000分!哈哈哈!<br />
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菜糕的食谱来自<a href="http://janechew.blogspot.com/2010/09/318-3001150501-12-b-1-8-10-1-b15.html"><b>Jane</b></a>。 <br />
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材料(粿皮):<br />
100g 澄粉<br />
60g 薯粉<br />
少许 盐<br />
1tbsp 油<br />
220ml 滚水 ( 我放300-350 ml )<br />
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做法:<br />
1)将澄粉和薯粉放入盆中,混合备用。<br />
2)把盐加入沸水里搅拌,再冲入粉中,快速搅拌成软团。<br />
3)加入油,揉成带韧性面团。<br />
4)分割小团,擀成圆薄片,包入馅料。<br />
5)将菜粿排入涂上油的蒸盘上,大火蒸7分钟即可。<br />
6)取出后,在粿上抹油,再撒上葱花及炸葱头点缀。<br />
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<span style="color: purple;"><b>我根据朋友的指导,把滚水加多到350ml, 做出来的面团是会点粘手的,</b></span><br />
<span style="color: purple;"><b>不过,只要在分割小团时,手板或木杆上铺上了薯粉然后再杆成薄片即可。</b></span><br />
<span style="color: purple;"><b>我个人觉得,口感比较软而且不失Q感的,重点是就算放一天半天也不会变硬的。 </b></span><br />
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<br />珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com22tag:blogger.com,1999:blog-7147350570725237428.post-17022913982927089892013-04-24T08:03:00.000+08:002013-04-24T09:56:31.469+08:00豆豉焖客家酿豆腐<br />
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<td class="xl24" height="19" style="height: 14.25pt; width: 449pt;" width="598"><span style="font-size: large;">星期六吃了酿豆腐火锅后,还剩下不少的馅料呢!隔天,我就参考了<a href="http://li-shuan.blogspot.com/2013/03/blog-post_701.html">Li Shuan</a></span></td>
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<td class="xl24" height="19" style="height: 14.25pt;"><span style="font-size: large;">的食谱炒了这一大盘的豆豉焖客家酿豆腐,再加上一小锅的玉米冬瓜汤,</span></td>
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<td class="xl24" height="19" style="height: 14.25pt;"><span style="font-size: large;">这就是我们隔天的午餐了。<span style="font-size: large;">酿豆腐的口味<span style="font-size: large;">是偏咸重口味的,冬瓜玉米汤清清甜甜的,</span>一餐</span>简简单单的午餐,好吃好吃<span style="font-size: large;">,我喜欢</span>!</span></td>
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<table border="0" cellpadding="0" cellspacing="0" style="width: 598px;"><tbody>
<tr height="19" style="height: 14.25pt;"><td class="xl26" height="19" style="height: 14.25pt; width: 449pt;" width="598"><b>豆豉<span class="font6">焖</span><span class="font10">客家</span><span class="font6">酿</span><span class="font10">豆腐</span></b></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl26" height="19" style="height: 14.25pt;">材料:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl27" height="19" style="height: 14.25pt;">肉粹<span class="font5"> 50g</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">食油<span class="font5"> 2</span><span class="font9">大匙</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">蒜蓉<span class="font5">
1 </span><span class="font7">大匙</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">姜茸<span class="font5">1</span><span class="font9">大匙</span><span class="font5"><span style="mso-spacerun: yes;"> </span></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">红椒<span class="font5">1 </span><span class="font9">条,切</span><span class="font7">粹</span><span class="font5">
</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">青葱<span class="font5">1</span><span class="font9">棵,切</span><span class="font7">小</span><span class="font9">段</span><span class="font5"><span style="mso-spacerun: yes;"> </span></span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">豆酱<span class="font5">1</span><span class="font9">大匙(依口味)</span><span class="font5">
</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl27" height="19" style="height: 14.25pt;">黑豆豆豉<span class="font5">1</span><span class="font9">大匙</span><span class="font5">, </span><span class="font9">浸泡一会去咸,</span><span class="font5"> </span><span class="font9">滴干</span><span class="font5">
</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl27" height="19" style="height: 14.25pt;">糖<span class="font5"> 1</span><span class="font9">茶匙</span><span class="font5">
</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">黑酱油<span class="font5">- 1/2</span><span class="font9">茶匙</span><span class="font5">
</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">玉米粉- 1茶匙+2汤匙水泡开, 勾芡用。
</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">麻油 少许</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl28" height="19" style="height: 14.25pt;">水<span class="font5"> 1</span><span class="font7">/</span><span class="font5">2</span><span class="font7">杯</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl29" height="19" style="height: 14.25pt;">做法:</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">1. <span class="font11">烧</span><span class="font9">开</span><span class="font5">2</span><span class="font9">大匙油</span><span class="font5">,</span><span class="font9">下姜茸及蒜蓉爆香。</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">接着下豆酱及黑豆豆豉慢火炒香,然后下猪肉粹。炒直肉半熟,</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">下炸好的酿豆腐继续爆炒一会, 下1茶匙砂糖, 兜炒片刻后,</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">下1/2杯水,煮开后, 转中小火继续焖煮5分钟。<span style="mso-spacerun: yes;"> </span></td>
</tr>
<tr height="22" style="height: 16.5pt;">
<td class="xl24" height="22" style="height: 16.5pt;">2. <span class="font9">最后开大火</span><span class="font5">1</span><span class="font9">~</span><span class="font5">2</span><span class="font9">分</span><span class="font11">钟</span><span class="font9">收汁,再下玉米粉水勾芡。</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><span style="mso-spacerun: yes;"> </span>熄火后再加入葱段,红椒块及麻油兜均, 准备上桌。</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
</tbody></table>
<table border="0" cellpadding="0" cellspacing="0" style="width: 552px;"><colgroup><col style="mso-width-alt: 20187; mso-width-source: userset; width: 414pt;" width="552"></col>
</colgroup><tbody>
<tr align="center" height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt; width: 414pt;" width="552"></td></tr>
<tr align="center" height="19" style="height: 14.25pt;"><td class="xl24" height="19" style="height: 14.25pt;"></td></tr>
<tr height="19" style="height: 14.25pt;"><td class="xl24" height="19" style="height: 14.25pt; text-align: center;"><br /></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td>
</tr>
</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com11tag:blogger.com,1999:blog-7147350570725237428.post-82618715391080635962013-04-23T10:41:00.000+08:002013-04-23T10:41:12.132+08:00温馨的酿豆腐火锅餐 <div class="separator" style="clear: both; text-align: center;">
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<table border="0" cellpadding="0" cellspacing="0" style="width: 575px;"><colgroup><col style="mso-width-alt: 21028; mso-width-source: userset; width: 431pt;" width="575"></col>
</colgroup><tbody>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt; width: 431pt;" width="575">早前在 <a href="http://li-shuan.blogspot.com/2013/03/blog-post_701.html"><b>li
shuan</b></a><span style="mso-spacerun: yes;"><a href="http://li-shuan.blogspot.com/2013/03/blog-post_701.html"> </a> </span>还有<a href="http://xucaca-life.blogspot.com.au/2013/03/blog-post.html"> <b>joceline</b></a> 家都看到了这美味的酿豆腐,</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">很心动呀,快快把食谱抄下了!然而我家里两大两小的,若要做一样分量</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">的酿豆腐,恐怕要吃上好几天也吃不完的。所以就一拖再拖。。。</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">这一个月,家公又来家里小住一个月了,他来的日子,总会想弄一些他</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">爱吃的食物来孝敬孝敬这位很和蔼可亲的老人家的!每一次去吃点心,</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">发现他都好爱吃酿豆腐的,所以就让我来大显身手吧!哈哈哈!</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">准备了一下的内馅材料,可以做出来得酿豆腐还真的不少呀!不想吃上太多天,</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">所以当晚也准备了火锅,把爸爸妈妈还有大哥一家也请来了家里,好热闹呦!</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">吃着吃着,老妈子问我:这各种各样的酿豆腐,你是在那里买的呀?</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">我回答说:是女儿我亲手做的啦!!哈哈!!
原来有外头卖的水准呀,不错不错!</td>
</tr>
</tbody></table>
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<table border="0" cellpadding="0" cellspacing="0" style="width: 575px;"><colgroup><col style="mso-width-alt: 21028; mso-width-source: userset; width: 431pt;" width="575"></col>
</colgroup><tbody>
<tr height="21" style="height: 15.75pt;">
<td class="xl24" height="21" style="height: 15.75pt; width: 431pt;" width="575">酿豆腐内<span class="font10">馅</span><span class="font9">材料</span><span class="font6"> </span><span class="font9">: ( <b><a href="http://xucaca-life.blogspot.com.au/2013/03/blog-post.html">食谱来自Joceline</a></b> )</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl27" height="21" style="height: 15.75pt;">马<span class="font12">鲛</span><span class="font11">鱼</span><span class="font12">绞</span><span class="font5"> - 300</span><span class="font8">克</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl28" height="21" style="height: 15.75pt;">鲜<span class="font11">虾</span><span class="font5"> - 300</span><span class="font8">克(</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl26" height="21" style="height: 15.75pt;">猪肉<span class="font12">绞</span><span class="font5"> - 250</span><span class="font8">克</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl26" height="19" style="height: 14.25pt;">茄子,豆腐,豆卜,<span class="font5"> </span><span class="font8">羊角豆,辣椒,苦瓜</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl28" height="21" style="height: 15.75pt;">调<span class="font8">味料:(口味客人而定)</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl28" height="21" style="height: 15.75pt;">酱<span class="font8">青</span><span class="font5"> - 2</span><span class="font12">汤</span><span class="font8">匙</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl28" height="21" style="height: 15.75pt;">盐<span class="font5"> - 1/4</span><span class="font8">茶匙</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl26" height="19" style="height: 14.25pt;">胡椒粉<span class="font5"> - 2</span><span class="font8">茶匙</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl28" height="21" style="height: 15.75pt;">细<span class="font8">砂糖</span><span class="font5"> - 1</span><span class="font8">茶匙</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl26" height="19" style="height: 14.25pt;">麻油<span class="font5"> - 2</span><span class="font8">茶匙</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl26" height="21" style="height: 15.75pt;">玉米粉<span class="font5"> - 4 - 5</span><span class="font12">汤</span><span class="font8">匙</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">做法:</td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;">1<span class="font8">)首先,把所有</span><span class="font11">马</span><span class="font12">鲛</span><span class="font11">鱼</span><span class="font12">绞</span><span class="font8">、</span><span class="font11">虾</span><span class="font12">绞</span><span class="font8">和肉</span><span class="font12">绞</span><span class="font8">一起拌均匀。</span></td>
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<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;">2<span class="font8">)加入所有</span><span class="font12">调</span><span class="font8">味料</span><span class="font12">搅</span><span class="font8">拌均匀。拌成均匀的肉</span><span class="font12">饺</span><span class="font11">备</span><span class="font8">有。</span></td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;">3<span class="font8">)</span><span class="font5"> </span><span class="font7">酿</span><span class="font8">入喜</span><span class="font7">爱</span><span class="font8">的蔬菜/豆腐等等</span></td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;">4)<span style="mso-spacerun: yes;"> </span><span class="font7">烧热</span><span class="font8">油,炸</span><span class="font7">酿</span><span class="font8">豆腐至熟,呈金黄色。</span></td>
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<td class="xl24" height="19" style="height: 14.25pt; text-align: justify;"><br /></td><td class="xl24" height="19" style="height: 14.25pt; text-align: left;"></td><td class="xl24" height="19" style="height: 14.25pt;"></td>
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com16tag:blogger.com,1999:blog-7147350570725237428.post-87491906290451228102013-04-01T14:22:00.001+08:002013-04-01T14:22:52.866+08:00核桃桂圆小蛋糕大家是否还记得这个风靡一时的核桃桂圆小蛋糕/满芬呢??<br />
<br />
有个朋友跟我说,她超级喜欢吃桂圆的,只要是桂圆的食品,她跟孩子都<br />
好喜欢,所以有一次,我就做了几粒的核桃桂圆小蛋糕请她吃看看,<br />
她说呀,真是好吃到不得了,蛋糕松松软软的,很好吃!<br />
<br />
再见到她的时候,给了我一包的桂圆,叫我做多多的核桃桂圆小蛋糕给她,<br />
当然啦,这次是收费的!! 哈哈!!那一天, 我做了5倍的分量,卖给了两个朋友,<br />
结果,昨天见到朋友的时候,她说呀,太好吃了,家人们都抢着吃,一下子就吃光光了,<br />
要求我这个星期再做给她!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_DcnqTGmFODbDKhSlfQb2n3YK5-NimvfgZdFWWQXWV2xriiGNuQXe_H2VCdpn8iSfzFut8zT39jekmG8M0dzeUxjeFf_vXhksj8C3uBxop22RK4jj53vKtphQWA7V3aDHNSHc-Udj0I/s1600/DSCN2709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_DcnqTGmFODbDKhSlfQb2n3YK5-NimvfgZdFWWQXWV2xriiGNuQXe_H2VCdpn8iSfzFut8zT39jekmG8M0dzeUxjeFf_vXhksj8C3uBxop22RK4jj53vKtphQWA7V3aDHNSHc-Udj0I/s640/DSCN2709.jpg" width="424" /></a></div>
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原食谱来自:<a href="http://xiangyu93.blogspot.com/2012/03/blog-post_15.html">angie </a><br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 504px;"><colgroup><col style="mso-width-alt: 18432; mso-width-source: userset; width: 378pt;" width="504"></col>
</colgroup><tbody>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt; width: 378pt;" width="504">材料:(6个纸杯)</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">桂圆肉(龙眼干)85克</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">鸡蛋 1个,细砂糖 40克,沙拉油50克,Yakult酸奶
85克</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">低筋面粉 85克,发粉 1/4茶匙,苏打粉 1/4茶匙</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">核桃( 适量)</td>
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<td class="xl25" height="19" style="height: 14.25pt;"><br /></td>
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<td class="xl24" height="19" style="height: 14.25pt;">做法:</td>
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<td class="xl24" height="19" style="height: 14.25pt;">1)现将桂圆肉剪成丝。然后用酸奶浸泡1个小时后才使用。</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">
浸泡后,将桂圆肉捞起虑干,将60克的酸奶留下备用。</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">2)鸡蛋, 细砂糖用打蛋器搅拌均匀后加入
沙拉油和60克的酸奶</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"> 一起搅拌均匀。</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">3)筛入粉类拌匀。然后加入桂圆干,改用橡皮刮刀轻轻</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;"> 搅拌均匀成面糊。</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">4)将面糊倒入纸杯内至8分满。在放上适量的核桃。</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">5)烤箱预热后,于180度烘烤大约25分钟左右至蛋糕变</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl24" height="19" style="height: 14.25pt;">
金褐色便可。(烤箱热度和烘烤时间只供于参考)</td>
</tr>
</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com12tag:blogger.com,1999:blog-7147350570725237428.post-48873329410980039162013-03-27T10:09:00.000+08:002013-03-27T10:09:48.124+08:00红麹蔓越莓微波面包<br />
<span style="font-size: large;">做了肉干微波面包后,对这面包的柔软度赞叹不已,尤其是看到孩子们都很爱吃,</span><br />
<span style="font-size: large;">所以很快的再次做了这个红麹蔓越莓微波面包。这微波面包杆起来真的很顺手,</span><br />
<span style="font-size: large;">一点也不会粘手的,做起来会越来越起劲,我想呀,应该还会再做第三次,</span><br />
<span style="font-size: large;">第四次的。。。嘻嘻嘻!!</span><br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 571px;"><colgroup><col style="mso-width-alt: 20882; mso-width-source: userset; width: 428pt;" width="571"></col>
</colgroup><tbody>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt; width: 428pt;" width="571">微波面包 (原食谱来自<a href="http://siewhwei80.blogspot.com/2013/02/blog-post_5.html#more">SiewHwei's Kitchen</a>)</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">(中种面团):高粉402克,蔓越莓60克,酵母8克,奶粉32克,全蛋100克,牛奶145克</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">(主面团):高粉134克,红麹粉1大匙,黄糖70克,盐8克,牛奶54克,奶油60克(后下)</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*中种材料一起搅拌均匀,盖保鲜膜发酵1小时</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*将中种面团撕成小块,与主面团材料搅拌均匀</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*分割每个40克,搓圆,室温发酵10分钟</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*杆成长条形卷起,室温休面10分钟</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*杆卷第2次,排在烤盘上</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*发酵50分钟,刷蛋液,撒上白芝麻</td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;">*预热烤箱,170c,12分钟</td>
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<tr height="19" style="height: 14.25pt;">
<td class="xl22" height="19" style="height: 14.25pt;"><br /></td>
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com19tag:blogger.com,1999:blog-7147350570725237428.post-62161183986776536242013-03-26T09:17:00.002+08:002013-03-26T09:17:28.441+08:00黄梨酱海绵蛋糕<br />
<span style="font-size: large;">朋友的妈咪给了我一瓶自<span style="font-size: large;">家</span>煮的黄梨酱,酸酸甜甜的,味道很香很好吃,</span><br />
<span style="font-size: large;">这是比较液体状的黄梨酱,很适合用来涂面包吃。吃了一个多礼拜也吃不完,</span><br />
<span style="font-size: large;">担心坏掉,浪费了伯母的好意,就做出了这个简简单单的海棉蛋糕,切成两片,</span><br />
<span style="font-size: large;">涂上好好吃黄梨酱,切成了小小片的,一整粒蛋糕就拿到公司跟同事们分享,</span><br />
<span style="font-size: large;">没两下子,就被同事们当早餐吃个清光了。 </span><br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 504px;"><colgroup><col style="mso-width-alt: 18432; mso-width-source: userset; width: 378pt;" width="504"></col>
</colgroup><tbody>
<tr height="21" style="height: 15.75pt;">
<td class="xl26" height="21" style="height: 15.75pt; width: 378pt;" width="504"><span style="font-size: large;">Sponge
Mix Cake</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl24" height="21" style="height: 15.75pt;"><span style="font-size: large;"><br /></span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;"><span style="font-size: large;">海绵蛋糕粉 - 250g</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><span style="font-size: large;">A 鸡蛋 - 4粒</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><span style="font-size: large;">65g水</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><span style="font-size: large;">65g溶解奶油,</span></td>
</tr>
<tr height="19" style="height: 14.25pt;">
<td class="xl25" height="19" style="height: 14.25pt;"><span style="font-size: large;"><br /></span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;"><span style="font-size: large;">1)将海绵蛋糕粉和蛋和水慢速搅拌1分钟</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;"><span style="font-size: large;">2)再快速搅拌6-7分钟至松发</span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;"><span style="font-size: large;">3)加入奶油拌匀搅拌1分钟,倒入9寸模 </span></td>
</tr>
<tr height="21" style="height: 15.75pt;">
<td class="xl25" height="21" style="height: 15.75pt;"><span style="font-size: large;">4)150度烘约40分钟 (我的烤箱比较热情)</span></td>
</tr>
</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com10tag:blogger.com,1999:blog-7147350570725237428.post-37914971312673306272013-03-25T17:13:00.000+08:002013-03-25T17:13:56.157+08:00水果生日蛋糕<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">这个水果生日蛋糕是做给同事的孩子12岁的生日party 。。。</span><br />
<span style="font-size: large;">在这之前,对自己的挤花技巧很不满意,总觉得fresh cream很快就融化,</span><br />
<span style="font-size: large;">挤出来的形状好像有点水水的,丑丑的。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">第一次做了11寸的蛋糕体,第一个蛋糕在翻面的时候不小心掉在地方,裂开成</span><br />
<span style="font-size: large;">两片,那时候的心情好糟糕!再接再厉,做了第二个蛋糕体,也特地打了fresh cream,</span><br />
<span style="font-size: large;">重复挤了好几个花式,直到满意为止,才开始下手装饰这个蛋糕!在小小的努力下,</span><br />
<span style="font-size: large;">做出了自己很满意的水果生日蛋糕。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">跟大家分享分享。</span><br />
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<br />珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com16tag:blogger.com,1999:blog-7147350570725237428.post-26210118983357845112013-03-25T10:40:00.000+08:002013-03-25T10:40:59.073+08:00沙葛菜糕/沙葛包子<div class="separator" style="clear: both; text-align: center;">
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同事的老公是个做传统糕点的高手,从小就跟着卖糕的妈妈学做糕点,<br />
我超级爱吃菜糕的,之前做了两回,成品不是很好,也niap不出个像样的样子,<br />
这一天,大家都空闲着,他特地来我家教我如何niap出传统的菜糕,<br />
我呀,一听到他要来教我,快快地把菜糕还有包子的面团弄好,也炒了我<br />
爱吃的沙葛作为馅料。在此,真得很感谢他的教导。。。。<br />
<br />
我都是跟着食谱做出面团,他一来,就觉得面团这个不对,那个不对,帮我<br />
加了水又加了粉的,而且把面团揉了又揉,经他改一改,成品出来都是<br />
非常好的。可是hor,下一回我要再做的时候,不晓得能不能够做出同样的<br />
效果来了,我会再接再厉的!!<br />
<br />
菜糕的食谱我是参考了<a href="http://eileenlml.blogspot.com/2012/06/blog-post_13.html"><b>Eileen</b></a>的,包子则是来自<a href="http://gpf5666.blogspot.com/2011/03/blog-post.html"><b>Qi Qi</b></a>家的。<br />
原食谱都是来自<a href="http://janechew.blogspot.com/2010/09/318-3001150501-12-b-1-8-10-1-b15.html"><b>Jane</b></a>。 <br />
<br />
跟大家分享一下真的好好吃的沙葛菜糕还有很软很好吃沙葛包子,<br />
我呀,觉得这个包子的外皮可以媲美外面卖的包子呦!!嘻嘻嘻!!<br />
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材料(粿皮):<br />
100g 澄粉<br />
60g 薯粉<br />
少许 盐<br />
1tbsp 油<br />
220ml 滚水<br />
<br />
做法:<br />
1)将澄粉和薯粉放入盆中,混合备用。<br />
2)把盐加入沸水里搅拌,再冲入粉中,快速搅拌成软团。<br />
3)加入油,揉成带韧性面团。<br />
4)分割小团,擀成圆薄片,包入馅料。<br />
5)将菜粿排入涂上油的蒸盘上,大火蒸7分钟即可。<br />
6)取出后,在粿上抹油,再撒上葱花及炸葱头点缀。<br />
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包子面团<br />
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材料:<br />
(A) 300克香港粉(中筋面粉或水仙粉),1小匙速发酵母,适量盐,150克鲜奶,50克细糖,1 1/2大匙白油<br />
<br />
(B) 1茶匙双倍发粉 (要用时加入一小匙水,搅匀)<br />
<br />
做法:<br />
1. 将所有材料(A) 混匀搓揉8-10分钟至光滑不黏手的面团。<br />
2. 盖好发酵1小时或至两倍大。<br />
3. 将发好的面团,加入(B),再将面团揉至光滑,休息15分钟。<br />
4. 取出面团,进行分割。(我把发酵完成的面团约分成10等份=50g一个;剩余的给大瓜玩)<br />
5. 将小面团压扁,杆圆,包入馅料,捏紧。<br />
6. 底部垫不沾纸,排入蒸笼内,再次发酵约45分钟。<br />
7. 中大火蒸15分钟,蒸至10分钟后,稍微将锅盖开一小缝,但不要掀开盖子。<br />
8. 时间到就熄火,保持盖子有一个小缝状态约7-8分钟。<br />
9. 移开蒸锅再放置3分钟才打开盖子。<br />
10. 这样蒸出来的包子才不会皱皮。<br />
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com14tag:blogger.com,1999:blog-7147350570725237428.post-58058564185224534392013-03-03T21:21:00.002+08:002013-03-03T21:21:40.449+08:00孩子爱吃的~ 果条汤我是个上班族,为了孩子也变成了煮饭婆。。。。。。。<br />
如果连续好几天都是煮饭的话,孩子就会在那里投诉多多了,<br />
说为什么每天都是吃饭的,一会儿吵着要吃粥,要吃面类的,<br />
所以呀,妈妈就要想法子变一变才行。<br />
<br />
这一天,老公跟我喉咙都有点不舒服,多数是发热气吧,<br />
送了孩子去上学,在巴刹逛着逛着,突然想到就煮孩子们<br />
爱吃的果条汤好了,之前煮过一次了,就是大概大概煮出来的。。。<br />
最主要还是把汤头煮好,我是用鸡肉跟鸡骨慢火熬出清汤的,<br />
清甜的汤头配上自己爱吃的配料,就是一碗好好吃的果条汤咯!!<br />
<br />
煮了一锅的汤,加上果条跟配料,这就是我一家四口的午餐跟晚餐咯,<span id="goog_1907818535"></span><br />
看来,还有点比煮饭加炒菜还要容易得多,重点是孩子更爱吃!!<span id="goog_1907818536"></span><br />
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com22tag:blogger.com,1999:blog-7147350570725237428.post-79143200277668316352013-02-28T16:39:00.000+08:002013-02-28T16:39:21.476+08:00全麦肉干/热狗微波面包 踏入新的一年,公司的订单大幅度滑落,老板为了减少支出,<br />
实施了让员工每周只工作三天,有年假的扣年假,没有年假的就<br />
扣薪水咯!可怜那些每个月都入不敷出的员工呀,日子要省省过。。。。 <br />
<br />
而我呢,就有更多的时间呆在家里咯!暂时还不去想那么多,<br />
唯有好好安排一下空闲的日子,多多陪伴孩子们,就当这是工作<br />
了14年后多得的假期吧!<br />
<br />
刚刚做了这个全麦肉干/热狗微波面包,刚烘烤出炉的面包真的是<br />
非常的柔软,之前好像没有做过这么超级柔软的面包呢!(其实我也<br />
没做过多少次的面包啦。。哈哈哈)我猜想,这微波面包留到隔一天<br />
应该还是很柔软的吧!<br />
<br />
食谱参考了<a href="http://huiboon80.blogspot.com/2013/02/blog-post_25.html?utm_source=BP_recent">鲸鱼老师</a>那里,原食谱来自<a href="http://siewhwei80.blogspot.com/2013/02/blog-post_5.html#more">SiewHwei's Kitchen</a><br />
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材料:(中种面团):高粉352克,全麦粉50克,酵母8克,奶粉32克,全蛋100克,牛奶145克<br />
(主面团):高粉134克,赤黄糖70克,盐8克,牛奶54克,奶油60克(后下)<br />
<br />
*中种材料一起搅拌均匀,盖保鲜膜发酵1小时<br />
*将中种面团撕成小块,与主面团材料搅拌均匀<br />
*分割每个40克,搓圆,室温发酵10分钟<br />
*杆成长条形卷起,室温休面10分钟<br />
*杆卷第2次,涂上美乃兹,卷进肉干,排在烤盘上<br />
*发酵50分钟,刷蛋液,撒上白芝麻<br />
*预热烤箱,170c,12分钟<br />
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com13tag:blogger.com,1999:blog-7147350570725237428.post-74993751805024336162013-02-25T10:43:00.000+08:002013-02-25T10:43:34.098+08:0080大寿~ Pandan Layer Cake<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 537px;"><colgroup><col style="mso-width-alt: 19638; mso-width-source: userset; width: 403pt;" width="537"></col>
</colgroup><tbody>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt; width: 403pt;" width="537">这一个新年,我做了3次的pandan
layer cake。得到了家人跟朋友们的赞美!</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">其中有一粒蛋糕时朋友定购给同学会聚餐的,当我看到朋友吃了一片又一片,</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">而且还是不停的吃不停的说:很好吃很好吃,那时刻的我感到好开心呀!</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">就像我的朋友说的,得到这么多的赞美,就算不收钱,也够开心的了!</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">(忘了给那粒蛋糕拍个照片。。。嘻嘻嘻!)</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">这是第三粒蛋糕,年初八做给家翁八十岁大寿的,家翁是个疼爱子孙的老人家,</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">很善良,很健谈!本来打算买个蛋糕给他的,老公却说,既然家人都喜欢</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">吃这个pandan layer cake
(除夕夜才吃过而已),所以叫我再做一次!</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">好吧,之前的那个是没有装饰的,这一个是生日蛋糕,要用一点点心思</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">来装饰一下才行!蛋糕的周围铺满了椰丝,上面铺满了水果。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">家翁是个善良的老好人,疼爱儿孙,80岁的生日,所有的儿孙都到齐了,</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">大伙儿唱完生日歌,还叫他致词,老人家笑到嘴巴都没办法合拢起来。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;">再次祝福他老人家,身体健康,一切安康!</td>
</tr>
</tbody></table>
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<td class="xl25" height="17" style="height: 12.75pt; width: 403pt;" width="537"><u><b>Pandan
Layer cake</b></u></td>
</tr>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><br /></td>
</tr>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">材料:</td>
</tr>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">8“
海绵蛋糕一粒</td>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><br /></td>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">做法:</td>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">(A)</td>
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<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">海绵蛋糕混合粉---250gm<span style="mso-spacerun: yes;"> </span></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"> 'A'蛋---4粒 </td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">鲜奶或清水---65ml<span style="mso-spacerun: yes;"> </span></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">粟米油或溶解牛油---65ml<span style="mso-spacerun: yes;"> </span></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">1.
做法将海绵蛋糕混合粉,蛋和鲜奶搅拌至坚硬7分钟。停机才拌入粟米油搅拌。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">2.
将面糊倒入巳铺上油纸9''圆盘。以180'C烘烤30-35分钟或至熟。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><span style="mso-spacerun: yes;"> </span>蛋糕冷却后切成三片待用。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">馅料:</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">椰浆 -
500ml</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">班兰水 -
500ml (用8片班兰叶加入水放入搅拌机搅打成水过沥即成班兰水)</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">糖 -
120g</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">盐 -
1/2tsp</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">GreenPea
Strach 100克 / 如没有可以用Hoen Kwe绿豆粉代替- 85g</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">即溶遮里粉 -
1tbsp</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">1.
把GreenPea Strach 和即溶遮里粉和糖先搅均,才加入班兰水里慢慢搅至均匀。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">2.
把搅拌好的GreenPea Strach和即溶遮里加入其余的材料,开火煮至浓稠</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><span style="mso-spacerun: yes;"> </span>,把Pandan custard分成三份。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">3.
现将一份Pandan custard倒进模子里,放入一片蛋糕在上面,</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537"><span style="mso-spacerun: yes;"> </span>用手轻轻按下,从覆做法 。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl24" height="17" style="height: 12.75pt; width: 403pt;" width="537">4.
把剩下的Pandan custard慢慢的把蛋糕边填满。</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td height="17" style="height: 12.75pt;"><br /></td>
</tr>
</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com20tag:blogger.com,1999:blog-7147350570725237428.post-28409618982975132232013-02-21T15:37:00.001+08:002013-02-21T15:37:12.081+08:00pandan butter cake今天是年十二了,还有几天就要正式跟2013农历新年说bye bye 咯!<br />
新年除了忙还是忙,忙拜年,忙吃东西,忙着大大小小的聚餐,<br />
忙着陪孩子们玩烟花,放炮。。。虽然忙碌,可是我还是喜欢新年的!<br />
<br />
在鲸鱼老师那里看到了这个pandan butter cake,记忆中我只做过一两次<br />
的牛油蛋糕,原因嘛,不说大家都应该猜到了吧。。。哈哈哈!!<br />
看到老师的蛋糕颜色好绿呀,家里还有一些剩下的pandan汁,还有<br />
几片老公买回来的牛油,这个下午得空在家,闲着也是闲着,<br />
马上动手做咯!在写这篇文章的时候,蛋糕还在烤箱里铐着呢。。哈哈哈!!<br />
<br />
食谱就麻烦大家看回<a href="http://huiboon80.blogspot.com/2013/02/blog-post.html">鲸鱼老师</a>的咯!<br />
<br />
蛋糕出炉咯,果然很香很好吃,外皮还会有点脆脆的,吃了两个配上一杯<br />
中国茶,这就是我今天的下午茶了!一个人在家的享受,嘻嘻嘻!<br />
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珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com14tag:blogger.com,1999:blog-7147350570725237428.post-30989279576869349432013-01-28T12:09:00.001+08:002013-01-28T12:09:13.729+08:00绿茶德式酥饼<br />
<span style="color: red; font-size: large;">嘿嘿嘿</span>,休假的第四天,我终于完成了我所计划的第五项年饼-德式酥饼!<br />
可以说是大功告成了,总算是可以收工咯!再加上昨天也把要用来送礼的还有<br />
家里的年货也办的7788,心情顿时轻松了许多,接下来就是等着新年的到来咯!<br />
<br />
这一次,我做了绿茶口味的德式酥饼,加上了一小匙的绿茶粉,颜色变成浅浅的<br />
粉绿色,绿茶的味道淡淡的,我很喜欢!做了德式酥饼的同时,我也做了第二轮的<br />
牛油cookies,所以在包装里,我干脆就<span style="font-size: large;"><b>two in one</b></span>,同时可以送上两种的cookies,<br />
送上双倍的祝福,感觉就是好棒,好欢喜! <br />
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<table border="0" cellpadding="0" cellspacing="0" id="yui_3_7_2_1_1359345341837_2422" style="width: 694px;"><tbody id="yui_3_7_2_1_1359345341837_2421">
<tr height="20" id="yui_3_7_2_1_1359345341837_2475" style="height: 15.0pt;"><td class="yiv446220451xl29" height="20" id="yui_3_7_2_1_1359345341837_2474" style="height: 15.0pt;">德国酥饼</td>
</tr>
<tr height="20" id="yui_3_7_2_1_1359345341837_2473" style="height: 15.0pt;">
<td class="yiv446220451xl29" height="20" id="yui_3_7_2_1_1359345341837_2472" style="height: 15.0pt;"><br /></td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2446" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2445" style="height: 14.25pt;">A: 牛油 250g ,糖粉 80g</td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2541" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2540" style="height: 14.25pt;">B: 马铃薯粉
250g 面粉 100g 罂粟子 少许,绿茶粉一茶匙</td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2543" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2542" style="height: 14.25pt;"><br /></td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2545" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2544" style="height: 14.25pt;">1. 把牛油和过筛的糖粉用搅拌机搅匀。</td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2547" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2546" style="height: 14.25pt;">2. 加入马铃薯粉, 面粉和罂粟子拌匀成面团。</td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2549" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2548" style="height: 14.25pt;">3. 把面团揉成小粒, 再用叉稍微压扁。</td>
</tr>
<tr height="19" id="yui_3_7_2_1_1359345341837_2551" style="height: 14.25pt;">
<td class="yiv446220451xl24" height="19" id="yui_3_7_2_1_1359345341837_2550" style="height: 14.25pt;">4. 放进预热170'C 的烤箱烤15-20 分钟。</td></tr>
</tbody></table>
珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com17tag:blogger.com,1999:blog-7147350570725237428.post-36156423331575026672013-01-28T11:08:00.002+08:002013-01-29T08:37:19.897+08:00炸蟹肉条 / 炸薄饼海苔卷<br />
<div style="text-align: left;">
休假里的第三天,我算是轻轻松松地做了两样炸的年饼。</div>
<div style="text-align: left;">
做了两包500克的蟹肉条,还有两包50大片装的薄饼.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
这个炸蟹肉条做法非常的简单啦,就是把解冻的蟹肉条</div>
<div style="text-align: left;">
撕开成所要的条状,放入冰箱数个小时,去掉一些水分,</div>
<div style="text-align: left;">
然后炸倒变成金黄色即可!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
然后呢,我也做了之前<a href="http://cass-tsl.blogspot.com/2013/01/crispy-seaweed-rolls.html">Cass分享的炸薄饼海苔卷</a>,</div>
<div style="text-align: left;">
详细的做法还有材料,我就偷懒不写咯!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
我呀,就是偏爱吃煎炸的食物,包括年饼也一样,</div>
<div style="text-align: left;">
每一年的新年,不管啦,大开吃界,先吃个过瘾再说吧!!哈哈哈!</div>
<div style="text-align: center;">
<br /></div>
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<span id="goog_730044564"></span><span id="goog_730044565"></span> 珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com2tag:blogger.com,1999:blog-7147350570725237428.post-90246390596164021952013-01-26T08:11:00.001+08:002013-01-29T08:56:58.547+08:00好好吃的牛油小脆饼<br />
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<td class="xl24" height="20" style="height: 15pt; text-align: left; width: 381pt;" width="508"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">我的假期里的第二天,做了这个很红的butter
cookies,</span></span></td></tr>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">一向以来,我都不太会被cookies所吸引的,不常做的,</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">一看到是用的是高筋面粉,想要借做这个来清掉一些</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">堆积已久的面粉,再来看到网友们都赞不绝口,</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">所以一定要试试看。</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">做法也是很简单的,我做了250克牛油的食谱,</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">成品出来也只有两小罐而已,儿子在旁边一边说很好吃,</span></span></td>
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<td class="xl24" height="20" style="height: 15pt;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">也就一口接一口吃个不停,我想呀,我还会再做多一回才行!这是一个很棒的食谱!</span></span></td>
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<span style="font-size: large;"><span style="background-color: white;">同时,我要参与<a href="http://nasilemaklover.blogspot.com/2013/01/chinese-new-year-delights-2013-and.html"> Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover</a></span></span><br />
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<span style="font-size: medium;">食谱取自<a href="http://bluelittlekitchen.blogspot.com/2012/12/blog-post_12.htm">:<b>蓝色小厨</b></a></span></div>
<span style="font-size: medium;"><br />材料:<br />牛油 100克(室温下软化)<br />糖粉 20克<br />高筋面粉 75克(过筛)<br />在来米粉 25克(过筛)</span><br />
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<span style="font-size: medium;">** 也可以用粘米粉代替 **<br /><br />做法:</span></div>
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<span style="font-size: medium;"><br /></span><span style="font-size: medium;">1)将牛油和糖粉充分搅拌成乳白色。</span><span style="font-size: medium;"><br /></span><span style="font-size: medium;">2)过筛入高筋面粉和在来米粉(或粘米粉),</span><span style="font-size: medium;">搅拌均匀即可</span></div>
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<span style="font-size: medium;"> (不要过分搅拌,否则高筋面粉容易起筋性)。</span></div>
<span style="font-size: medium;">3)面糊放进挤花袋内,将面糊挤在烤盘里。<br />4)预热烤箱150~160度C,烤约20分钟。待凉后装罐即可。</span>珊珊http://www.blogger.com/profile/09776344335473320915noreply@blogger.com2