tag:blogger.com,1999:blog-43377458078213378752024-02-19T10:53:24.320+08:00Baking Life 简单の生活简单生活就是一种幸福rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.comBlogger559125tag:blogger.com,1999:blog-4337745807821337875.post-14498696916382047052019-07-15T09:37:00.000+08:002019-07-15T09:37:05.202+08:00焦糖爆米花<div class="separator" style="clear: both; text-align: left;">
好好吃的爆米花,做过之后才知道原来是那么的容易,下次想吃就自己在家爆一爆,再也不用吃外头卖的漏风爆米花了。</div>
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呵呵</div>
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食材:<br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;">玉米粒 100克</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;">无盐奶油 40克</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><br /></span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;">焦糖食材</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif;">細砂糖 150克</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;">无盐奶油 30克</span><br />
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<span style="text-align: start;">做法请看以下的</span><a href="https://www.facebook.com/vitadolce.0713/videos/394633981083540/" style="text-align: start;">视频教学</a></div>
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/h9cKcy7u2MI/0.jpg" src="https://www.youtube.com/embed/h9cKcy7u2MI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com5tag:blogger.com,1999:blog-4337745807821337875.post-63832317446863253432019-05-27T11:27:00.000+08:002019-07-15T09:37:18.334+08:00红枣曲奇<div class="separator" style="clear: both; text-align: center;">
一款养生曲奇,还蛮不错吃的,越吃越美味!</div>
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<i><span style="color: #444444;">食谱取之<span style="background-color: white; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Kathrine Kwa老师</span></span></i><br />
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<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">材料:</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">奶油 </span><span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">250g Butter
糖粉 150g icing sugar
鸡蛋 2 颗 eggs
中筋面粉 400g plain flour
玉米粉 50g corn flour
盐 1 tsp salt
泡打粉 1 tsp baking powder
红枣 200g Red dates
做法:</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">1。 红枣剪小块,去籽;奶油室温软化。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">2。 奶油加入糖粉搅打至浅及松发。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">3。 逐粒加入蛋拌打至均匀。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">4。 筛入粉类和盐混拌后,再加入红枣拌匀成团即可。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">5。 把面团放入模具里,整形成长方形后压紧实。</span><span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">(我没有用模具,用烘焙纸慢慢整型成长方形)</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">6。做好造型后,放入冰箱冷藏最少4个小时或变硬。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">7。取出饼干面团切成3mm厚片,整齐地排列在烤盘上</span><br />
8。<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">放入已预热烤箱以160°C烤15分钟。</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">9。出炉后放在网架上待凉即可收入罐里。</span><br />
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<span style="background-color: white; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><span style="color: #0b5394;">Kathrine Kwa 老师的影片教学在<a href="https://www.youtube.com/watch?v=bqdWIlaivmQ">这里</a>哟~</span></span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-38346503460388795152019-03-18T08:53:00.001+08:002019-05-27T11:28:46.422+08:00香浓咖啡杏仁曲奇<div class="separator" style="clear: both; text-align: left;">
新年已经结束有段时间了,我现在才来开始慢慢上传我的年餠文章,是不是有点。。。。哈哈</div>
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不管啦,就是要记录我所做过的饼干,将来可以慢慢回忆一下</div>
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这款饼干是<a href="https://ifoneday6666.blogspot.com/2018/03/blog-post_25.html">去年</a>最爱的,今年当然还是少不了,咖啡粉分量增加,味道加分不少呢!<br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;">食材:</span><span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"></span><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"><span style="font-family: inherit;"><span style="color: #222222;">即溶咖啡粉 3-4茶匙</span></span></span></div>
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<span style="font-family: inherit;">沸水 1茶匙(5ml)<br />香草精 1茶匙<br />鸡蛋 1颗<br />黄糖 50克<br />糖粉 80克<span style="color: red;"><br /></span></span>有盐奶油 150克<span style="font-family: inherit;"><br />中筋麺粉 200克<br />玉米粉 50克<br />全脂奶粉 30克<br />杏仁片 100克 (</span>捏碎)</div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">做法:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1。即溶 咖啡粉加入热水里拌完全溶解。</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2。中筋麺粉,玉米粉,糖粉过筛后,把牛奶粉加入拌均匀。</span></div>
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<span class="userContent" style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3。黄糖和牛油用搅拌机以中速打1分钟,加入</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">鸡蛋继续搅拌,再把咖啡液和香草精加入混合均匀。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4。把粉类加入用塑胶刮刀混合好,再把捏碎的杏仁片加入拌均匀成软</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">。</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5。将</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">放在保鲜膜上整型出长圆柱状或是长条形,然后包好收入冰箱泠冻库泠藏2~3个小时成硬團以便切片。</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6。餠乾麺團从冰箱取出,切成厚度约一片5~7公分,排入铺了烘焙油纸的烤盘中,</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="font-family: "arial" , "helvetica" , sans-serif;">和</span><span style="font-family: "arial" , "helvetica" , sans-serif;">麺團间隔排列整齐。间中</span><span style="font-family: "arial" , "helvetica" , sans-serif;">必须有一些空隙。</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7。</span><span style="font-family: "arial" , "helvetica" , sans-serif;">放入已经预热的烤箱,以160度烤15~20分钟或至稍微金黄色,</span><span style="font-family: "arial" , "helvetica" , sans-serif;">待完全泠却,装瓶,密封保存。如果一次烤不完所有的面团,待烤制的面团可以放在冰箱。</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #ea9999;">*烤箱温度及时间只供参考,以个人烤箱为准烤。我的烘烤时间为上下火烤10分钟后转烤盘,再烘烤5-10分钟至金黄色)</span></span></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com1tag:blogger.com,1999:blog-4337745807821337875.post-21598870869629193322019-02-18T17:56:00.002+08:002019-03-19T09:53:02.873+08:00小西餅 ~ 生日小礼物为了女儿特地做滴造型小饼干,准备送给同学们的生日小礼物~<br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-32624994831374126882019-01-30T11:06:00.000+08:002019-02-18T17:57:15.530+08:00蔓越莓曲奇<div class="separator" style="clear: both; text-align: left;">
一款做了无数次的曲奇,很受家人的喜爱,连公司的老板娘也特爱这味儿。所以每次有烘烤这曲奇一定少不了她的份儿,嘻嘻~ </div>
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尝试过把糖粉换成细砂糖,烤出来的曲奇口感虽说有点不同,但还是一样好吃,秒杀兼刷嘴!哈哈。。</div>
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之前烘烤出来的蔓越莓干有点太深色了,这次特地把温度降低时间延长一点来烤,烤出来的蔓越莓干好美啊!<br />
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<b><span style="color: purple;">蔓越莓曲奇</span></b></div>
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材料</div>
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无盐奶油 250克</div>
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糖粉 130克</div>
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鸡蛋 1颗</div>
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低筋面粉 350克</div>
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蔓越莓干 130克</div>
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做法:</div>
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1。蔓越莓干切小块备用;粉类过筛备用。</div>
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2。无盐奶油室温软化,加入糖粉用刮刀搅拌均匀,无需打发。</div>
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3。分次加入鸡蛋液,用电动搅拌器搅打均匀。(第一次加入蛋液后一定要搅拌至看不到蛋液再加入剩余的蛋液。)</div>
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4。加入蔓越莓干至奶油糊里用刮刀混拌一下,再筛入低筋面粉混拌(用刮刀或用手)至无干粉。<span style="color: orange;">(不要过度搅拌,以免面团起筋,烤出来的曲奇就不酥了)</span></div>
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5。用烘焙纸或保鲜膜把面团包裹后,用模具或徒手朔形成长条状。</div>
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6。把曲奇面团压紧实后,放入冰箱冷冻一个小时至硬或冷藏一天。</div>
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7。面团成型后切片成0.5cm 的厚片,整齐有间隙的排入烤盘里。(烘烤中曲奇会膨胀)</div>
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8。预热烤箱165°,中层20-25分钟烤至上色即可。</div>
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<i><span style="color: #999999;">食谱源自网络</span></i></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-14326817161697489532019-01-08T09:30:00.000+08:002019-02-18T17:58:10.633+08:00南瓜戚风蛋糕<div style="background-color: white; clear: both; text-align: left;">
前阵子老板娘送来了自家栽种的南瓜,果肉的色泽鲜艳得让人惊讶,立马就送入蒸锅里加热弄熟 :) 。<br />
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黄橙橙的南瓜泥,尝了一口味道好甜唷,二话不说就弄了两个戚风蛋糕出炉,一个是回礼另外一个是自家的早餐,Yummy 极了!</div>
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<b><span style="color: #741b47;">南瓜戚风蛋糕</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">材料:</span></div>
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<span style="color: #1f1f1f; font-family: "arial" , "helvetica" , sans-serif;">南瓜泥 pumpkin purree </span><span style="color: #1f1f1f; font-family: "arial" , "helvetica" , sans-serif;">120克</span><span style="color: #1f1f1f; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">植物油 vegetable oil </span><span style="font-family: "arial" , "helvetica" , sans-serif;">60克</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">牛奶 milk </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1f1f1f;">30克</span><span style="color: #b45f06;"> (南瓜泥水分较少所以我多加了10克)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">蛋黃 egg yolks </span><span style="font-family: "arial" , "helvetica" , sans-serif;">5颗</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">低筋麵粉 cake flour </span><span style="font-family: "arial" , "helvetica" , sans-serif;">100克</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">蛋白 egg whites </span><span style="font-family: "arial" , "helvetica" , sans-serif;">5颗</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">砂糖 sugar </span><span style="font-family: "arial" , "helvetica" , sans-serif;">60克</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #222222;">做法:</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #222222;">1。南瓜蒸熟后压成泥状,加入植物油和牛奶混拌成糊状。</span></span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">2。将蛋黄加入拌匀后再筛入低筋面粉翻拌成南瓜面糊,备用。</span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">3。蛋白以快速一口气打至粗泡,分3次加入砂糖,继续搅打至提升蛋白霜1寸长。</span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">4。蛋黄糊里加入1/3打发的蛋白霜,用打蛋器由底往上翻拌均匀,再用刮刀把边边底部刮干净。</span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">5。倒入剩下的1/3蛋白霜里,同样的用打蛋器由底往上翻拌均匀,採用刮刀把边边刮干净拌均匀。</span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">6。将面糊倒入戚风模,放在桌上轻轻敲两次敲出空气。</span></div>
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<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif;">7。放入预热烤箱以170度,上下火烤 40分钟,出炉后倒扣待凉。</span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">食谱参考<i><a href="https://stephiews.blogspot.com/2018/12/pumpkin-chiffon-cake-recipe-stephies.html">Steph's Wonder 蔚絲</a></i></span></div>
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rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com5tag:blogger.com,1999:blog-4337745807821337875.post-5517267677909772222019-01-02T09:03:00.000+08:002019-01-14T10:27:21.418+08:00洛神花果酱家里栽种了一棵洛神花,它是从金马伦带回来的,当它结了两颗果实时,不知怎么的眼看它慢慢的枯萎了,或许是我照顾不周,它要离我而去吧~~<br />
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后来过了不久,我发现那两颗果实里竟然长出几棵小苗,二话不说赶紧把他们移植至土里,没想到它长大了,还结出不少的果实呢!<br />
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材料:<br />
洛神花果 120克<br />
石蜂糖 60克(打碎)<br />
柠檬汁 1 茶匙<br />
清水 2 茶匙半<br />
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做法:<br />
1。玻璃瓶用热水煮5-10分钟,取出晾干。<br />
2。洛神花洗干净,然后去核,留下花瓣的部分将花瓣切碎。<br />
3。小锅放入切碎的洛神花瓣,打碎的石蜂糖和清水,中小火不停的搅拌以免锅底烧焦。<br />
4。数分钟后,花瓣会变软和冰糖溶解后,果酱会变得浓稠,转至小火倒入柠檬汁,用木匙能刮到底便可离火,装入玻璃罐里,加盖倒置成真空状态,待凉后放入冷藏保存,保值期约三个月。<br />
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<span style="color: #666666; font-style: italic;">食谱参考自</span><a href="https://www.blogger.com/%E9%A3%9F%E8%B0%B1%20%20http://www.beanpanda.com/10193?fbclid=IwAR14hjZ9ClGfwquUAVpyTizSurOqOOM_n5qDtBDPmocaUdQYUruYaGVvmyY" style="font-style: italic;">肥丁手工坊</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt9jdrlga5UGsvIC4zecqfjP59s9TX5RLxpi5FmSXBbIwAKLYnh4Vf5LdX7zsblBcUXb7cfksMxz2oSN1HqurLtFiY1Kxhex84buUwGAwTrIsqaSPfkZBCmocMD9vPR_uGvhuNoQNjrw/s1600/PicsArt_12-27-09.52.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="990" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt9jdrlga5UGsvIC4zecqfjP59s9TX5RLxpi5FmSXBbIwAKLYnh4Vf5LdX7zsblBcUXb7cfksMxz2oSN1HqurLtFiY1Kxhex84buUwGAwTrIsqaSPfkZBCmocMD9vPR_uGvhuNoQNjrw/s640/PicsArt_12-27-09.52.22.jpg" width="394" /></a></div>
rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com1tag:blogger.com,1999:blog-4337745807821337875.post-87740704304674685892018-12-24T09:20:00.000+08:002019-01-14T10:27:52.421+08:00洛神花茶<div class="separator" style="clear: both; text-align: left;">
家里种了一棵洛神花许久,由于工作照顾它的时间是少之又少,唯有放工后瞧瞧它几眼关心一下。</div>
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好不容易的长了几颗小果实,趁着休假日赶紧把它们给收割,煮个洛神花茶来尝尝。</div>
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很多人都说它的味道喝起来有点像里宾纳,可是我却喝不出哪味道,为什么呢?摸不着头脑的爬头呐~~~ </div>
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我觉得味道还挺不错的带有少量的微酸和甜,或许是我加入石蜂糖的关系吧,有点像泄了汽的Fanta汽水味道,哈哈~~</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGKO1cov5LvFgC_onlQLyIZ-9S-xZVm4ZQCyQ5epUOAhi00bV4QFZbf_aaPhaODu4BFdKTOBKSSCDOgJx2rR3ndspnNGRnTSHvo_8-DesyvyqGdJ28jsQ_-NU8mch3lAjC8i_LcCx1cU/s1600/PicsArt_12-21-03.15.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="962" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGKO1cov5LvFgC_onlQLyIZ-9S-xZVm4ZQCyQ5epUOAhi00bV4QFZbf_aaPhaODu4BFdKTOBKSSCDOgJx2rR3ndspnNGRnTSHvo_8-DesyvyqGdJ28jsQ_-NU8mch3lAjC8i_LcCx1cU/s640/PicsArt_12-21-03.15.20.jpg" width="384" /></a></div>
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材料:</div>
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洛神花果 10-20颗</div>
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石蜂糖 2-3颗(可依照自己喜爱的甜度加入)</div>
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清水 1公升</div>
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做法:</div>
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1。洛神花果实去掉种子,把花瓣掰开,浸泡清洗两次。</div>
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2。清水煮沸,加入花瓣和石蜂糖熬煮5-10分钟,然后熄火焖5-10分钟可释出洛神花的果胶。</div>
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3。之后可装入瓶子里热饮或是冷饮都可以。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQidIieor890ZNy1FgidyD-w6oKpXNej6UN7jjwIsEsgTNJrzPcLHXnHujc69pH19jP5fh9VjYiVH8K4zzv5Ok7_kyFI1MuRO2ZRbXamzY4WHYEhn2jnb0qoO7LnEH39PjO_8Rv0LE5A/s1600/PicsArt_12-21-03.08.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="961" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQidIieor890ZNy1FgidyD-w6oKpXNej6UN7jjwIsEsgTNJrzPcLHXnHujc69pH19jP5fh9VjYiVH8K4zzv5Ok7_kyFI1MuRO2ZRbXamzY4WHYEhn2jnb0qoO7LnEH39PjO_8Rv0LE5A/s640/PicsArt_12-21-03.08.07.jpg" width="384" /></a></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-78909350274786988652018-12-16T08:26:00.000+08:002019-01-14T10:28:07.935+08:00蔓越莓美禄隔夜燕麥<div class="separator" style="clear: both; text-align: left;">
第二款的隔夜燕麥出现了,因为觉得自己还蛮能接受的,所以决定继续这样的吃法。</div>
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话说我家的儿子很爱這美禄味儿,他吃过后还要求隔天再弄一份给他:)</div>
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材料<br />
燕麥(Rolled Oats) 5汤匙<br />
牛奶 12汤匙<br />
美禄粉 1汤匙<br />
蜂蜜玉米片 半杯<br />
健康果仁 适量**<br />
蔓越莓干 适量<br />
<br />
<br />
做法:<br />
1。把燕麥片放入玻璃罐里,加入牛奶和美禄粉混拌均匀,盖上盖子放入冰箱冷藏隔夜。<br />
2。隔天取出,加入玉米片,蔓越莓干和健康果仁一起吃。<br />
<br />
<br />
<span style="color: orange;">温馨小提示:</span><br />
<span style="color: orange;">肠胃不好的朋友建议从冰箱取出隔夜燕麥后等30分钟后才享用。</span><br />
<span style="color: orange;">牛奶可选用豆奶,优格饮料替换,也可以加入优格/酸奶一起搭配。</span><br />
<span style="color: orange;">依个人喜好可加入水果,果仁一起搭配享用。</span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-83658739674096878452018-05-20T10:30:00.000+08:002019-01-14T10:28:25.740+08:00果仁隔夜燕麥<div class="separator" style="clear: both; text-align: left;">
曾经很红的一款隔夜燕麥早餐,好多人都陆陆续续尝试冰冷的早餐,当时我脑海里出现的是“冰冷的早餐不适合我”,因为我早上不适合吃冷的食物水果,要不然肚子就会闹革命。</div>
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没想到某一天看到Fion的隔夜燕麥图,也不知哪一条神经错乱,竟然会想到要吃隔夜燕麥當早餐,就这样的。。。。开始准备材料,每天晚上临睡前准备燕麥早餐啦~~~</div>
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第一次做隔夜燕麥,所以上网参考了很多不同版本的材料搭配,首先每一款都试试,看看那个适合自己的口味在做以调整吧~~<br />
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燕麥(Rolled Oats) 4汤匙<br />
牛奶 6-7汤匙*<br />
蜂蜜 半小匙(可以不放)<br />
蜂蜜玉米片 半杯<br />
健康果仁 适量**<br />
<br />
<br />
做法:<br />
1。把燕麥片放入玻璃罐里,加入牛奶和蜂蜜混拌均匀,盖上盖子放入冰箱冷藏隔夜。<br />
2。隔天取出,加入玉米片和健康果仁一起吃。<br />
<br />
* 牛奶我加到超过燕麥多一点。<br />
**果仁包括黑豆,红豆。开心果,杏仁果,枸杞干,葵花子。。。<br />
<br />
<br />
<span style="color: orange;">温馨小提示:</span><br />
<span style="color: orange;">肠胃不好的朋友建议从冰箱取出隔夜燕麥后等30分钟后才享用。</span><br />
<span style="color: orange;">牛奶可选用豆奶,优格饮料替换,也可以加入优格/酸奶一起搭配。</span><br />
<span style="color: orange;">依个人喜好可加入水果,果仁一起搭配享用。</span><br />
<br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-9842269177729591662018-04-23T09:09:00.002+08:002019-01-14T10:28:42.584+08:00杏仁薄片(全蛋)<div class="separator" style="clear: both; text-align: left;">
再来一款杏仁薄片餠乾,这次采用全蛋蛋白的配方,满满的杏仁片对于爱好杏仁的支持者应该会很喜欢这个做法,我个人还是比较喜欢只采用蛋白的制作配方:)</div>
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<span style="color: #990000;"><b><br /></b></span>
<span style="color: #990000; font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><span style="color: #990000; font-weight: bold;">杏仁瓦片 </span><span style="color: #999999;"><i>(原食谱来源<a href="http://blog.xuite.net/jane7443/bake/66780677-%E5%A6%83%E5%A8%9F%E6%96%BC%E8%87%AA%E7%94%B1%E6%99%82%E5%A0%B1%E7%99%BC%E8%A1%A8%E7%9A%84%E4%B8%AD%E8%A5%BF%E5%B0%8F%E9%BB%9E+%E9%A3%9F%E8%AD%9C%E4%B8%8A%E5%82%B3">纪娟老师</a>)</i></span></span><br />
<span style="font-family: inherit;">材料:</span><br />
<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 1px;">全蛋 1顆</span><br style="background-color: white; box-sizing: border-box; letter-spacing: 1px;" /><span style="background-color: white; letter-spacing: 1px;">蛋白 1顆</span><br style="background-color: white; box-sizing: border-box; letter-spacing: 1px;" /><span style="background-color: white; letter-spacing: 1px;">糖粉 55克</span><br style="background-color: white; box-sizing: border-box; letter-spacing: 1px;" /><span style="background-color: white; letter-spacing: 1px;">低筋麵粉 25克</span><br style="background-color: white; box-sizing: border-box; letter-spacing: 1px;" /><span style="background-color: white; letter-spacing: 1px;">杏仁片 160克</span><br style="background-color: white; box-sizing: border-box; letter-spacing: 1px;" /><span style="background-color: white; letter-spacing: 1px;">無鹽奶油 20克</span></span><br />
<span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; letter-spacing: 1px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">做法:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 1px;">1。</span><span style="background-color: white; letter-spacing: 1px;">將奶油加熱融化,可隔水加熱或使用微波爐,若放在瓦斯爐上加熱要稍微搖晃鍋子,以免燒焦。</span></span><br />
<span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">2。全蛋+蛋白拌均匀,加入過筛后的糖粉拌匀,再加入過筛的</span></span><span style="background-color: white; letter-spacing: 1px;">低粉拌匀。</span><br />
<span style="background-color: white; letter-spacing: 1px;">3。倒入融化奶油拌匀,</span><span style="background-color: white; letter-spacing: 1px;">麵</span><span style="background-color: white; letter-spacing: 1px;">糊拌至均匀,然后静置30分钟待用。</span><br />
<span style="background-color: white; letter-spacing: 1px;">4。把杏仁片倒入</span><span style="background-color: white; letter-spacing: 1px;">麵糊里轻轻拌均匀,力道不要太大,以免杏仁片弄碎。</span><br />
<span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">5。</span></span><span style="background-color: white; font-family: inherit; letter-spacing: 1px;">烤盤上墊上不沾烤焙布,用湯匙舀起杏仁片麵糊鋪上,再用叉子將重疊的杏仁片輕輕推開,或用圆模做造型把杏仁片</span><span style="background-color: white; letter-spacing: 1px;">麵</span><span style="background-color: white; font-family: inherit; letter-spacing: 1px;">糊推成圆形。<span style="color: orange;">(</span></span><span style="background-color: white; letter-spacing: 1px;"><span style="color: orange; font-family: inherit;">每一片杏仁片盡量不重疊,烤時才能均勻受熱。)</span></span><br />
<span style="background-color: white; font-family: inherit; letter-spacing: 1px;">6。</span><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">预热烤箱160°,烘烤约15∼20分鐘即可。<span style="color: orange;">(烤至10分钟后,转盘继续烘烤至金黄色)</span></span></span><br />
<span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">7。出炉后移至网架上待凉,马上装入罐子里保存,以免受潮影响口感。</span></span><br />
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<span style="color: #999999;"><span style="background-color: white; letter-spacing: 1px;">**温度参考:上火160°/下火160°烤10分钟,</span><span style="background-color: white; letter-spacing: 1px;">上火150°/下火150°烤10分钟,</span><span style="background-color: white; letter-spacing: 1px;">上火190°/下火120°-130°烤5分钟(观察上色状况)</span></span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com1tag:blogger.com,1999:blog-4337745807821337875.post-24287256431462679352018-04-10T09:02:00.000+08:002019-01-14T10:28:56.246+08:00猫頭鹰造型餠乾<div class="separator" style="clear: both; text-align: left;">
很爱做餠乾的我,當看到這麽可爱造型的猫头鹰餠乾出现了制作過程,我怎麽能错過呢!赶紧把它收入口袋中等待时机制作。。。</div>
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完成的猫头鹰餠乾看起来真的好可爱,原来做法很容易,只要掌控技巧没一会儿的功夫就可制作完毕。<br />
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那麽可爱的猫头鹰當然也是要送给可爱的侄儿们,大家一起慢慢享用。<br />
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<span style="color: #e06666; font-family: inherit;"><b>貓頭鷹餅乾</b></span></div>
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<span style="font-family: inherit;">材料A 可可麵團<br />無鹽奶油 60克<br />糖粉 30克<br />全蛋 15克<br />低筋麵粉 100克<br />可可粉 12克<br />熟杏仁片 20克</span></div>
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<span style="font-family: inherit;"><br />材料B 香草麵團<br />無鹽奶油 50克<br />糖粉 25克<br />全蛋 10克<br />香草豆莢醬 5克<span style="color: orange;">(我用香草精数滴)</span><br />低筋麵粉 100克<br />杏仁粉 10克</span></div>
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<span style="font-family: inherit;"><br />材料C 装饰<br />全蛋 適量<br />白巧克力 適量<br />黑巧克力 適量<br />熟腰果 適量<span style="color: orange;">(我用杏仁切半)</span></span></div>
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<span style="background-color: white; text-align: justify;">做法:</span></div>
<span style="background-color: white; text-align: justify;">1。材料A無鹽奶油+糖粉,以打蛋器打軟,分次加入全蛋打勻,加入混合過篩的低筋麵粉+可可粉,改用橡皮刮刀稍微拌勻,加入熟杏仁片,拌勻成可可麵團。</span><br />
<span style="background-color: white; text-align: justify;">2。 將可可麵團搓成直徑2.5cm 的圓柱狀,放進冰箱冷凍30 分鐘。</span><br />
<span style="background-color: white; text-align: justify;">3。材料B無鹽奶油+糖粉,以打蛋器打軟,分次加入全蛋和香草精,打勻,加入混合過篩的低筋麵粉+杏仁粉,改用橡皮刮刀拌勻成香草麵團。</span><br />
<span style="background-color: white; text-align: justify;">4。將香草麵團擀壓成厚0.3mm 的片狀,放進冰箱冷藏30 分鐘。</span><br />
<span style="background-color: white; text-align: justify;">5。 取出香草麵團片,刷上全蛋,放上冷凍可可麵團包覆,將接合處捏成尖角狀,放進冰箱冷凍1 小時。</span><br />
<span style="background-color: white; text-align: justify;">6。取出,切成厚1cm 的片狀,2 片一組,用全蛋液黏住,放入已預熱的烤箱,以上火150℃/下火150℃烤25 分鐘。<span style="color: orange;">(我的烤箱温度160°,20分钟)</span></span><br />
<span style="background-color: white; text-align: justify;">7。出爐,靜置到餅乾冷卻,用融化的黑、白巧克力點上眼睛,在中間擠一點巧克力,黏上</span><span style="background-color: white; text-align: justify;">熟腰果<span style="color: orange;">(杏仁)</span></span><span style="background-color: white; text-align: justify;">即可。</span><br />
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<span style="color: #999999;"><span style="background-color: white; text-align: justify;">食谱来源于"</span><a href="http://mylifestyle.pixnet.net/blog/post/34961839-%E4%B8%80%E6%AC%A1%E5%A4%A7%E9%87%8F%E5%81%9A%E8%B5%B7%E4%BE%86%E6%94%BE%E4%B9%9Fok%E7%9A%84%E9%A4%85%E4%B9%BE%E9%85%8D%E6%96%B9%EF%BC%81%E6%83%B3%E5%90%83%E6%99%82%E5%8F%AA">職人的188道手工甜鹹餅乾</a>"</span></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-46369271568186847872018-04-05T09:44:00.000+08:002018-04-10T09:02:53.621+08:00杏仁千層酥<div class="separator" style="clear: both; text-align: left;">
会买酥皮是因为之前在面书看到一款超火红的酥餠,已经计划要做好久了,可是种种原因一拖再拖,结果就变成了這杏仁千層酥。 </div>
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第一次吃千層酥搭配杏仁片,烤好趁热吃好酥脆呢,加上蛋白霜有添加一些柠檬汁,所以不会很甜。<br />
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<span style="color: #cccccc;">食谱参考<a href="https://caroleasylife.blogspot.com/2018/01/almond-puff-pastry.html?spref=fb">这边</a></span></div>
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<span style="color: #e06666;"><b>杏仁千層酥</b></span></div>
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材料:</div>
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酥皮 4片</div>
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杏仁片 50克(适量)</div>
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糖粉 60克</div>
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蛋白 15克</div>
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柠檬汁 1/4茶匙</div>
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做法:</div>
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1。糖粉过筛,加入蛋白和柠檬汁搅拌约3-4分钟至混拌均匀成蛋白霜。</div>
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2。将蛋白霜涂在酥皮上,再均匀撒上杏仁片,把酥皮放入冰箱冷凍30分钟。</div>
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3。取出酥皮切成条状,间隔均匀地排在烤盘上。</div>
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4。放入预热后的烤箱,以180°烘烤17-20分钟至金黄色。</div>
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5。出炉后移至网架上冷却后,马上密封保存避免受潮影响口感。</div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com1tag:blogger.com,1999:blog-4337745807821337875.post-70948133101404721342018-04-02T08:52:00.000+08:002018-04-05T09:45:28.133+08:00巧克力啤酒蛋糕<div class="separator" style="clear: both; text-align: left;">
当发现这黑啤酒蛋糕视频的时候,立马就把它收藏起来了,不知不觉过了很多很多個休假日,差不多就要把它忘得一干二净了。后来视频再次地出现在面前,最后还是忍不住开工了!</div>
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虽说蛋糕里有黑啤酒的出现,但品尝时却带有着淡淡的啤酒香气和浓郁的巧克力味,再搭配上啤酒风味的甘纳酱淋在蛋糕上,味道真的很棒,连家里的孩儿们都很爱这味儿。</div>
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<b><span style="color: #990000;"><br /></span></b></div>
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<b><span style="color: #990000;">巧克力啤酒蛋糕</span></b></div>
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材料</div>
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全蛋 1颗</div>
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优格 (yogurt) 70克</div>
香草精 10克<br />
黑啤酒 125毫升<br />
奶油 125克<br />
糖 200克<br />
可可粉 36克<br />
发粉 2小匙<br />
低筋麺粉 138克<br />
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作法:<br />
1。全蛋放入盆中加入优格搅拌均匀,再加入香草精混拌匀。<br />
2。奶油和黑啤酒倒入小锅里加热至奶油融化,加入糖和可可粉搅拌均匀,煮至稍微有点浓稠状熄火,取出。<br />
3。趁热倒入作法(1)的优格里,边加边搅拌均匀。<br />
4。粉类混拌匀。筛入可可蛋糊里轻拌均匀。<br />
5。倒入已铺上烘焙纸的长模里,预热烤箱180°C,烘烤45-55分钟。<br />
6。 出炉后,蛋糕连同烤模一起放凉。<br />
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<span style="color: #cccccc;">视频参考<a href="https://www.facebook.com/mydejavu000/videos/1604159056344615/">这里</a></span><br />
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<b style="color: #990000;">甘纳酱</b><span style="color: #999999;">(一半的分量已足够淋蛋糕)</span></div>
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黑啤酒 30毫升</div>
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鲜奶油 180克</div>
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黑巧克力 100克</div>
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作法:</div>
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1。黑啤酒和鲜奶油放入小锅里加热后,倒入放有黑巧克力的碗里。</div>
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2。拌混合至黑巧克力融化无颗粒顺滑状,淋在已冷却的蛋糕上即可。</div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com4tag:blogger.com,1999:blog-4337745807821337875.post-3414330805376029122018-03-25T11:15:00.001+08:002018-04-02T08:54:31.806+08:00咖啡杏仁曲奇<div class="separator" style="clear: both; text-align: left;">
一款我很爱很爱的餠乾,虽然咖啡味略嫌不够,但它真的蛮好吃的。這就是我在过年前做的其中一种曲奇,有机会还要再做来一边品茶一边慢慢享受着咖啡杏仁餠乾,因为它太好吃了!</div>
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我把這款餠乾做成两个造型,一個是圆柱形另外一個是长方形,因为麺團的分量有點多。<br />
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">食谱参考<a href="http://bibibaking.blogspot.my/2018/01/coffee-almond-cookiescny-2018.html?m=1">Bibi's</a></span></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: inherit;">即溶咖啡粉 2茶匙<span style="color: orange;">(我用3in1 French Cafe Dark Roast)</span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">沸水 1茶匙(5ml)</span><span style="background-color: white;"><br /></span><span style="background-color: white;">香草精 1茶匙</span><span style="background-color: white;"><br /></span><span style="background-color: white;">鸡蛋 1颗</span><span style="background-color: white;"><br /></span><span style="background-color: white;">黄糖 50克</span><span style="background-color: white;"><br /></span><span style="background-color: white;">糖粉 80克</span><span style="background-color: white; color: red;"><br /></span></span><span style="background-color: white;">有盐奶油 150克</span><span style="font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white;">中筋麺粉 200克</span><span style="background-color: white;"><br /></span><span style="background-color: white;">玉米粉 50克 </span><span style="background-color: white;"><br /></span><span style="background-color: white;">全脂奶粉 30克</span><span style="background-color: white;"><br /></span><span style="background-color: white;">杏仁片 100克 (</span></span><span style="background-color: white;">捏碎)</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">做法:</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1。即溶 咖啡粉加入热水里拌完全溶解。</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">2。中筋麺粉,玉米粉,糖粉过筛后,把牛奶粉加入拌均匀。</span></div>
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<span class="userContent" style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3。黄糖和牛油用搅拌机以中速打1分钟,加入</span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">鸡蛋继续搅拌,再把咖啡液和香草精加入混合均匀。</span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4。把粉类加入用塑胶刮刀混合好,再把捏碎的杏仁片加入拌均匀成软</span></span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">。</span></span></span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5。将</span></span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">放在保鲜膜上整型出长圆柱状或是长条形,然后包好收入冰箱泠冻库泠藏2~3个小时成硬團以便切片。<span style="color: orange;">(通常我都是一次过做多种款式的餠乾,然后再分批一起烘烤,所以麺團可放冷凍库大约保存一个月)</span></span></span></span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6。餠乾麺團从冰箱取出,切成厚度约一片5~7公分,排入铺了烘焙油纸的烤盘中,</span></span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">麺團</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">和</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">麺團间隔排列整齐。间中</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">必须有一些空隙。<span style="color: orange;">(烘烤中餠乾会膨胀一些)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7。</span><span style="font-family: "arial" , "helvetica" , sans-serif;">放入已经预热的烤箱,以160度烤15~20分钟或至稍微金黄色,</span><span style="font-family: "arial" , "helvetica" , sans-serif;">待完全泠却,装瓶,密封保存。如果一次烤不完所有的面团,待烤制的面团可以放在冰箱。</span><span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(烤箱温度及时间只供参考,以个人烤箱为准烤。我的烘烤时间为上下火烤10分钟后转烤盘,再烘烤5-10分钟至金黄色)</span></span></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-55557259761722296702018-03-21T09:41:00.000+08:002018-03-26T09:40:16.101+08:00礼物盒造型餠乾<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRj7KAFvKJq9sPU1QYKwxrBJwSG7haH-LJqjulwQ7QJZBKKYj8xtRZQG1pxwkBl8C1owkwXOOY0D7g4fwJkMc9dLYMqW9CxihnUSeSti0tO33k-uq9f4HstT7A4RW217J3MejRnEi7UPc/s1600/PicsArt_08-04-05.02.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRj7KAFvKJq9sPU1QYKwxrBJwSG7haH-LJqjulwQ7QJZBKKYj8xtRZQG1pxwkBl8C1owkwXOOY0D7g4fwJkMc9dLYMqW9CxihnUSeSti0tO33k-uq9f4HstT7A4RW217J3MejRnEi7UPc/s640/PicsArt_08-04-05.02.08.jpg" width="360" /></a></div>
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又是一篇造型餠乾的贴文,不知看官們看了会不会厌倦。。。<br />
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一片片的礼物餠乾,会有人喜欢嗎?<br />
随着自己喜好的天然色素而改变餠乾的味道,希望有人会欣赏。<br />
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食谱取之ICEBOX 冰盒餠乾</div>
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<span style="color: orange;">(**配方稍微做调整,配合更换麺團的颜色)</span></div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">礼物造型餠乾</span></div>
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奶油麺團材料:</div>
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无盐奶油 110克</div>
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糖粉 82克</div>
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全蛋 30克</div>
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盐 2小撮</div>
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<span style="color: orange;">**</span><span style="color: #222222;">原味麺團材料:</span></div>
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奶油麺團 160克</div>
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低筋麺粉 138克</div>
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杏仁粉 23克</div>
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<span style="color: orange;">**</span>可可麺團材料:</div>
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奶油麺團 35克</div>
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低筋麺粉 25克</div>
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杏仁粉 5克</div>
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可可粉 6克</div>
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<span style="color: orange;">**</span>红曲<span style="color: #222222;">麺團材料:</span></div>
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奶油麺團 25克</div>
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低筋麺粉 18克</div>
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杏仁粉 4克</div>
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<span style="color: #222222;">红麯粉 3克</span></div>
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做法请参考</div>
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ICEBOX 冰盒餠乾<i> </i></div>
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<i>Page 134</i></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-68058900228795331632018-03-18T08:06:00.000+08:002018-03-21T09:42:24.977+08:00怒火红花造型餠乾<div class="separator" style="clear: both; text-align: left;">
有点小愤怒的花儿造型餠乾,當時一時玩上瘾就陆陆续续的一直做吖做,原本圆圆的眼球突然就变成了冒火的眼神。。。</div>
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<br /></div>
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食谱取之ICEBOX 冰盒餠乾</div>
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<span style="color: orange;">(**配方稍微做调整,配合更换面团的颜色)</span></div>
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<br /></div>
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<span style="color: #990000;">怒火红花造型饼乾</span></div>
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奶油面团材料:</div>
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无盐奶油 130克</div>
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糖粉 99克</div>
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全蛋 34克</div>
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盐 3小撮</div>
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<span style="color: orange;">**</span>红色面团材料:</div>
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奶油面团 180克</div>
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低筋面粉 135克</div>
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杏仁粉 25克</div>
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红曲粉 20克</div>
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<span style="color: orange;">**</span>原味面团材料:</div>
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奶油面团 63克</div>
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低筋面粉 54克</div>
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杏仁粉 9克</div>
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黑色面团材料:</div>
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奶油面团 15克</div>
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低筋面粉 10克</div>
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杏仁粉 2克</div>
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黑可可粉 3克</div>
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做法请参考</div>
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ICEBOX 冰盒餠乾<i> </i></div>
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<i>Page 77</i></div>
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<span style="color: #990000;">绿葉造型饼乾</span></div>
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奶油面团材料:</div>
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无盐奶油 30克</div>
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糖粉 23克</div>
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全蛋 8克</div>
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盐 1小撮</div>
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绿色面团材料:</div>
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奶油面团 50克</div>
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低筋面粉 40克</div>
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杏仁粉 7克</div>
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抹茶粉 3克</div>
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原味面团材料:</div>
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奶油面团 10克</div>
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低筋面粉 8克</div>
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杏仁粉 2克</div>
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做法请参考</div>
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ICEBOX 冰盒餠乾<i> </i></div>
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<i>Page 79</i></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-4064964102312919692018-03-14T10:02:00.003+08:002018-03-18T07:50:22.901+08:00蒙面摔角選手<div class="separator" style="clear: both; text-align: left;">
前阵子做的造型餠乾,好多款都没有上傳,只因这些日子全身上下的骨头不知怎么了的,连手指都懒得動起来,感觉又要开始荒废这家了。。。</div>
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蒙面摔角選手来啦~~<br />
他是个非常不可靠的三角形蒙面摔角選手,其实他还有两個伙伴(全罩選手和雙色選手),我没把他们给變出来,哈哈。。。<br />
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選手们》》》 甜味清谈,風味温和。你们的正義,就是美味。<br />
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食谱取之ICEBOX 冰盒餠乾</div>
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<span style="color: #990000;">蒙面摔角選手饼乾</span></div>
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奶油面团材料:</div>
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无盐奶油 78克</div>
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糖粉 59克</div>
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全蛋 20克</div>
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盐 1小撮</div>
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原味面团材料:</div>
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奶油面团 110克</div>
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低筋面粉 90克</div>
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杏仁粉 20克</div>
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红色面团材料:</div>
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奶油面团 35克</div>
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低筋面粉 26克</div>
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杏仁粉 5克</div>
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红曲粉 4克</div>
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黑色面团材料:</div>
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奶油面团 20克</div>
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低筋面粉 7克</div>
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杏仁粉 2克</div>
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<span style="color: #222222;">黑可可粉 4克</span></div>
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做法请参考</div>
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ICEBOX 冰盒餠乾<i> </i></div>
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<i>Page 120</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ULqxRXuggdnqetpKqBUl3Wx2zRGXQvUtSyUw0CVesI4vKq_3Xnqmti0jQHukYlV5mRahRJ07tpBYN2BEbYx8vtElA5Xg0yJgIPsKR9i7FgM2eWpsWdDaYRMFMiqcHHbqVAv6yilUmY/s1600/PicsArt_07-30-08.31.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ULqxRXuggdnqetpKqBUl3Wx2zRGXQvUtSyUw0CVesI4vKq_3Xnqmti0jQHukYlV5mRahRJ07tpBYN2BEbYx8vtElA5Xg0yJgIPsKR9i7FgM2eWpsWdDaYRMFMiqcHHbqVAv6yilUmY/s640/PicsArt_07-30-08.31.32.jpg" width="360" /></a></div>
<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-32127266950423634942018-03-07T09:34:00.000+08:002018-03-18T07:50:35.517+08:00酸梅蜜小番茄<div class="separator" style="clear: both; text-align: center;">
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前阵子经过金马伦,在当地购买了很多的新鲜蔬果,小番茄也是其中之一购买较多的。回到家后,为了消耗掉过多的小番茄,找了简单的凉拌食谱来玩玩。</div>
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第一次尝到用酸梅蜜渍的小番茄,还蛮好吃的哟!蜜渍的酸梅水还可以拿来当饮料喝呢~ </div>
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配方参考<a href="https://caroleasylife.blogspot.com/2009/02/blog-post_68.html">这里</a><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #333333;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">材料:<br />小番茄 500克<br />酸梅(話梅) 20克 (可依照自己喜好增加)<br />蜂蜜 2大匙<br />冷開水 適量</span></span><br />
<span style="background-color: white; color: #b45f06; font-family: inherit;"><br /></span>
<span style="background-color: white; color: #b45f06; font-family: inherit;">*小番茄选不要太軟的,添加酸梅及蜂蜜可以依照自己喜好增減</span><br />
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做法:</div>
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1.。煮沸一锅热水。小番茄洗净后放入热水中川烫至表皮裂开。(事先将小番茄底部用小刀划十字)</div>
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2。马上用勺子把小番茄捞起来后,放入有冰块的冷开水中降温。</div>
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3。把小番茄裂开处将表皮撕掉去除。</div>
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4。将酸梅,蜂蜜和冷开水拌匀后,加入已经剥皮的小番茄中搅拌均匀。(添加的水量约盖过小番茄即可)</div>
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5。放入冰箱冷藏一天入围即可享用。</div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com4tag:blogger.com,1999:blog-4337745807821337875.post-11644308843663472002018-01-11T10:39:00.002+08:002018-03-18T07:51:03.250+08:00香蕉长条蛋糕 Lyne's Banana Bread<div class="separator" style="clear: both; text-align: left;">
一款简单又容易制作的香蕉蛋糕,我连续烤了三次!三次!三次!</div>
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是的,没错,是三次!因为第一次吃过后就爱上它的口感与味道,真的好好吃~ 尤其加上巧克力粒,更是美味吖~</div>
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<span style="font-family: inherit;"><span style="background-color: white;">材料:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">熟成香蕉 3條(350克)</span><br style="background-color: white;" /><span style="background-color: white;">白砂糖 100克</span><br style="background-color: white;" /><span style="background-color: white;">黄砂糖 70克</span><br style="background-color: white;" /><span style="background-color: white;">鹽 1/4茶匙</span><br style="background-color: white;" /><span style="background-color: white;">室溫全蛋 2顆(A蛋,大约110克)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">无盐融化奶油 55克</span><br style="background-color: white;" /><span style="background-color: white;">中筋麵粉 220克</span><br style="background-color: white;" /><span style="background-color: white;">蘇打粉 1茶匙</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">装饰:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">巧克力粒 50克(可不加)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">事前准备材料:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">1。将熟成的香蕉切小块状,放入碗里或袋子里盖好/绑好,放入冰箱冷冻库里保存六个小时以上(或隔夜)至香蕉硬冻后才使用。</span></span><br />
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<span style="background-color: white;">做法:</span><br />
<span style="background-color: white;">1。将冷冻后的香蕉提前两个小时取出解冻。</span><br />
<span style="background-color: white;">2。无盐奶油以微波加热融化为液态,放凉至50度以下待用;粉类过筛备用。</span><br />
<span style="background-color: white;">3。</span><span style="background-color: white;">香蕉用刀叉压成泥状后,加入白砂糖和黄砂糖和盐,用手拌搅拌器混合至糖融化。</span><br />
<span style="background-color: white;">4。徐徐加入室温蛋液混拌均匀后,再边搅拌边加入融化后的奶油液拌合。</span><br />
<span style="background-color: white;">5。加入过筛后的粉类,改用刮刀轻拌至粉类完全与香蕉糊融合均匀即可。(切勿搅拌过度出筋)(此时可加入巧克力粒一起拌合)</span><br />
6。面糊倒入抹上一层奶油的烤盘里,重敲桌面让气体排出,再用竹签来回画破面糊,帮助材料均匀。<br />
7。预热烤箱180度,烘烤约47-51分钟至熟。蛋糕出炉留在烤模里20-30分钟定型,之后取出放在网架上待凉即可。<br />
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更多的解说视频请看<a href="https://www.briancuisine.com/%E7%90%B3%E7%9A%84%E9%A6%99%E8%95%89%E9%95%B7%E6%A2%9D%E8%9B%8B%E7%B3%95-lynes-banana-bread/">这里</a><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-52746439328187271782018-01-04T10:10:00.000+08:002018-03-18T07:51:15.532+08:00百香果皮软糖好快好快就这样2017年悄悄地离我而去,仿佛要做的事都还没一一完成,怎么时间跑的那么快,就不能稍微等等一下下吗?呜~~<br />
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家里的百香果成长速度还让我蛮惊讶的,唯一一棵的百香果在一天里开上二十朵的花卉真的太漂亮了,要每一朵花都能结出漂亮的果实,前提是必须要人工授粉才行,而且授粉后两个小时内不能接触到雨水,要不然就前功尽弃了。<br />
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就这样慢慢的越来越多的果实陆续成长,我们一家人每天都满怀期待的它快点成熟,迫不及待的想品尝。<br />
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前阵子一心想做软糖,上网找了几个配方,突然发现原来百香果的果皮也能制作成软糖,看到这我当然也不会放过这宝贵的果实皮,立马收藏果皮等待制作软糖!</div>
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<span style="font-family: inherit;">其实百香果果实整个都是宝,它的食疗功效有很多:-</span></div>
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<span style="background-color: white; text-indent: 28px;"><span style="font-family: inherit;">* 果皮不仅可以减轻哮喘、化痰止咳,常饮还有消除青春痘、消除痔疮、消除肠胃炎等。</span></span></div>
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<span style="background-color: white; text-indent: 28px;"><span style="font-family: inherit;">* 果皮中的果胶具有优良的口感,具有低糖、低热量的性能,适合糖尿病和高血压人群食用。</span></span></div>
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<span style="background-color: white; text-indent: 28px;"><span style="font-family: inherit;">* 果皮含有花色苷类色素,具有抗氧化活性,可以延缓衰老,排毒养颜。</span></span></div>
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<span style="background-color: white; text-indent: 28px;"><span style="font-family: inherit;">* 果皮可以活血强身、降脂降压、滋阴补肾、消除疲劳增强免疫力等。 </span></span></div>
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材料:<br />
百香果皮 500克<br />
白糖 400克(可选用冰糖/麦芽糖)<br />
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分量比例为 百香果 1 :糖 1 (我有稍微减糖,不喜欢太甜)<br />
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做法:<br />
1. 百香果壳清洗干净后,加水煮沸再转小火煮15分钟至果壳呈软状。<br />
2.待冷后把果皮内的泥状肉挖出来,放入搅拌机里搅拌成泥状。<br />
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3. 果泥放入锅里,加入糖(一点一点的加入)用小火慢慢煮,间中要不停的搅拌以免锅底烧焦。<br />
4. 把果泥炒到浓稠状略干的状态即可熄火。<br />
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5. 炒好的百香果果泥倒入铺了烘焙纸的模里(也可用造型小模型)铺平,待凉一天。</div>
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6.用刀子把软糖切割小块状,裹上细砂糖便可享用。(没裹上砂糖的软糖会沾黏在一起哦)</div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-70689896433861208102017-12-17T07:58:00.000+08:002018-03-18T07:51:28.372+08:00巧克力杏仁酥饼<div class="separator" style="clear: both; text-align: left;">
十二月份好快就进入月中了,仿佛感觉还在年中逍遥着。</div>
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这阵子都在尝试制作不同口味的饼乾,为的是要物色几款能摆得上桌面的年饼。收藏了好多好多喜欢的食谱,突然发现怎么时间总是跑得特别快,还来不及安排制作,它却匆匆溜走了,呜。。。。</div>
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这巧克力杏仁饼口感好酥噢,味道也蛮不错的,不管什么饼乾,只要是巧克力口味的一定会秒杀就对了。<br />
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<span style="font-family: inherit;">食谱源自<a href="https://www.facebook.com/NancySKitchenBaking/photos/pcb.581229542044397/581228002044551/?type=3&theater">翔太の卡將的厨房日記</a></span></div>
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<span style="background-color: transparent;"><span style="font-family: inherit;">材料:</span></span><br />
<span style="background-color: transparent;"><span style="font-family: inherit;">無鹽奶油 120克 (室溫軟化)</span></span><br />
<span style="font-family: inherit;">糖粉 65克</span><br />
<span style="font-family: inherit;">全蛋 1個(放置室溫回溫)</span><br />
<span style="font-family: inherit;">低筋麺粉 200克</span><br />
<span style="font-family: inherit;">可可粉 15克</span><br />
<span style="font-family: inherit;">杏仁片 70克</span><br />
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<span style="font-family: inherit;">做法:</span><br />
<span style="font-family: inherit;">1。奶油加入過篩后的糖粉,打發至奶油顏色變稍淡奶油,蓬鬆有輕盈感。</span><br />
<span style="font-family: inherit;">2。全蛋液打散,分3次加入奶油中攪拌均勻。<span style="color: #e69138;">(每加入一次蛋液,需拌打至蛋液融入奶油里,然后再加入下一次的蛋液)</span></span><br />
<span style="font-family: inherit;">3。</span>低筋麺粉和可可粉<span style="font-family: inherit;">一起過篩后,加入奶油中再</span><span style="font-family: inherit;">一起加入杏仁片,切拌均勻無粉粒即可。<span style="color: #e69138;">(切勿攪拌過久容易出筋)</span></span><br />
<span style="font-family: inherit;">4。以烘焙纸或是保鲜膜包覆</span><span style="font-family: inherit;">麵團,整型為寬4.5cm的長條狀。</span><br />
<span style="font-family: inherit;">5。放入冰箱冷凍2-3小時以上,等麵團變硬再取出切片成厚度0.5cm ~ 0.7cm左右。</span><br />
<span style="font-family: inherit;">6。整齐排入铺了烘焙纸或不沾布的烤盘里。</span><br />
<span style="font-family: inherit;">7。预热烤箱,以烤温180° 烘烤22分钟。</span><br />
<span style="color: #e69138; font-family: inherit;"><br /></span>
<span style="color: #e69138; font-family: inherit;">*烤溫僅供參考,請以餅乾厚度大小及自家烤箱為準調整烤溫及時間</span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-75204253743448537092017-12-10T10:05:00.000+08:002018-03-18T07:51:41.081+08:00香蕉磅蛋糕<div class="separator" style="clear: both; text-align: left;">
家里已经很久没有出现香蕉,刚好老板娘递了一大串给我,想必欢呼声最大的应该是家里的小伙子们,香蕉是他俩的最爱。</div>
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第一次做磅蛋糕,选了香蕉后再选最简单的食谱,所以制作时间也迅速完成。送入烤箱烘烤当中,香味扑鼻哟~~ 这香蕉味也未免太香了吧!当然许久未出现的蛋糕,总是秒杀没得预留到隔日当早餐,唯有再做!<br />
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<span style="background-color: white;">食谱取自</span><span style="color: #666666; font-family: inherit;"><a href="https://www.facebook.com/vitadolce.0713/videos/vb.233827283716296/345349609230729/?type=2&theater">Vita Dolce甜蜜生活手作甜點</a></span><br />
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材料:<br />
<span style="font-family: inherit;"><span style="background-color: white;">無鹽奶油 148克</span><br style="background-color: white;" /><span style="background-color: white;">細砂糖 110克</span><br style="background-color: white;" /><span style="background-color: white;">新鮮雞蛋 118克(大约两颗A蛋)</span><br style="background-color: white;" /><span style="background-color: white;">低筋麵粉 206克</span><br style="background-color: white;" /><span style="background-color: white;">泡打粉 6克</span><br style="background-color: white;" /><span style="background-color: white;">新鮮香蕉 222克</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">巧克力粒 适量</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUPz3B9lBKIhlu3nZKhfFr-fuvVJ9-yhHvrr2LkGp-H7nBnmMqOHRgCrhtR-Kwj0GJO-faAUkVSPG8V3BKt9zJ4JTVwtn6niR-DPjBrl87bgl8Bkhh3ZiX60Od6j_F92164SbBX40QXw/s1600/PicsArt_11-25-06.12.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="982" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUPz3B9lBKIhlu3nZKhfFr-fuvVJ9-yhHvrr2LkGp-H7nBnmMqOHRgCrhtR-Kwj0GJO-faAUkVSPG8V3BKt9zJ4JTVwtn6niR-DPjBrl87bgl8Bkhh3ZiX60Od6j_F92164SbBX40QXw/s640/PicsArt_11-25-06.12.42.jpg" width="392" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white;">做法:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">1。奶油室温软化,加入砂糖搅打至呈淡色打发泛白。</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">2。分次加入全蛋液,打发至奶油呈浓稠状。</span></span><br />
<span style="color: #e69138;">(每加入一次蛋液,需拌打至蛋液融入奶油里,然后再加入下一次的蛋液)</span><br />
<span style="font-family: inherit;"><span style="background-color: white;">3。香蕉切小块压成泥,再用手拌搅拌器打成泥糊状。</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">4。把过筛后的低筋面粉加入奶油糊里,用搅拌器慢速搅拌至九分(剩下一点粉未完全拌合)。</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">5。加入香蕉泥一起搅拌混合,改用刮刀翻拌均匀。</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">6。烤模抹上一层奶油,把香蕉面糊倒入,稍微抹平面糊。<span style="color: #e69138;">(我把一半的面糊加入巧克力粒)</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">7。预热烤箱,以180°烘烤约35-40分钟至熟。</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #e69138;">*烤溫僅供參考,請以蛋糕烤模的大小及自家烤箱為準調整烤溫及時間</span></span></span>
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<span style="font-family: inherit;"><span style="background-color: white;">(貼心叮嚀)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">此配方份量適用長條磅蛋糕容器,</span><span style="background-color: white;">2條份量(1條麵糊重405克)</span></span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com0tag:blogger.com,1999:blog-4337745807821337875.post-84507476525945145472017-12-05T09:32:00.001+08:002018-03-18T07:51:53.632+08:00夢幻巧克力橙片<div class="separator" style="clear: both; text-align: left;">
前阵子蛮多人制作的巧克力橙片,受不了诱惑的我怎么能抗拒呢?</div>
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这款巧克力橙片原来在某些国家售卖价钱相当不菲,在了解了制作过程后,有这样的价格应该算是合情合理吧。因为这些橙片需要经过浸泡,烹煮,切片,煮糖浆,浸泡糖浆,再烘烤各个的过程,才能完成成品,相当耗时间的制作。</div>
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第一次品尝沾上巧克力的橙片,觉得还蛮好吃的,家人都很爱这味儿,原味的橙片也是抢手货,看来多几天又要再继续和时间赛跑了。。</div>
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早前搜寻了好多配方,原来有很多不同的版本,最长达至八天版制作,最短的目前竟然有两天版的。当然要制作两天版的配方,多数要有足够的时间来安排,像上班族的我完全配合不到时间。</div>
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我使用的配方是七天版的,对于我来说时间配合得刚刚好。可是往往做好安排时,间中就是喜欢来个突发状况,哎哟喂!!</div>
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话说开始进行第一天的做法,突然先生就来个多两三天要出坡办正事,搞到我得重新安排制作的流程,把原本七天制作的配方自己随着工作时间的方便,把它改成四天的版本(虽然网上也有四天版的做法,可我就是喜欢慢工出货的成品嘛)。</div>
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我使用 <a href="http://cynlia.pixnet.net/blog/post/60951442">爱的小厨房</a> , <a href="https://tarosaresume.blogspot.my/2015/05/blog-post_24.html?spref=fb">莎莎酱</a>的配方,后来时间上有些变动,所以自己稍微调整了制作天数。完整版请参考以上两位作者吧,他们的文章写得很详细,而且也有做很多的解说~ </div>
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材料:</div>
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鲜橙 五颗</div>
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砂糖 橙片重量的90% (不适甜可减至75%)</div>
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水 清水<span style="color: orange;">(我用RO水)</span></div>
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第一天:<br />
1。先将鲜橙表面轻轻清洗干净,再用竹签<span style="color: orange;">(我用较粗的针)</span>在表面均匀的刺上小洞。<span style="color: orange;">(让糖水能充分被鲜橙吸收去除苦涩味)</span><br />
2。把刺好小洞的鲜橙完全浸泡在水里面一个小时,如果浮起拿碗碟压着即可。<span style="color: orange;">(此时可看到鲜橙表面冒出很多的小气泡)</span><br />
3。将泡好的鲜橙取出重新加水,水必须盖过鲜橙,大火煮5分钟。<br />
4。把水倒掉再重新加水,第二次煮15分钟。<br />
5。再把煮过的水倒掉。重新加入水盖过鲜橙浸泡,静置一天。<span style="color: orange;">(鲜橙还是会浮起来,可用玻璃碗压着)</span><br />
6。四个小时后换掉干净的水再浸泡。<br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">** 所有浸泡和静置都是常温</span><br />
<span style="color: #e06666;">**小洞不要刺得太多太密集,以免在煮的时候爆裂</span><br />
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<span style="color: #999999;">自己的小小记录:</span><br />
<span style="color: #999999;">下午三点半煮好开始浸泡,四个小时后放工回家再换干净水浸泡。</span><br />
<span style="color: #999999;">两个小时后开始切片步骤。</span><br />
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<span style="color: black; font-size: small; letter-spacing: normal;">7。将泡好的鲜橙取出,切成0.5公分厚度的薄片,剩下的头尾可切成橙条。</span><br />
<span style="color: black; font-size: small; letter-spacing: normal;">8。秤出所有橙片的重量,并秤好橙片总重量90%的白砂糖。</span><span style="font-size: small; letter-spacing: normal;"><span style="color: orange;">(例:橙片900克 x 90% = 白砂糖的重量就是810克)</span></span><br />
<span style="color: black; font-size: small; letter-spacing: normal;">9。将橙片一片片铺在锅子里往上叠。</span><span style="font-size: small; letter-spacing: normal;"><span style="color: orange;">(橙条先铺在锅底)</span></span></div>
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<span style="background-color: white;">10。把所有的白砂糖倒入橙片上面,开小火慢慢煮。<span style="color: orange;">(期间不用翻动橙片,但是最好是顾着炉火,以免烧焦)</span></span><br />
<span style="background-color: white;">11。白砂糖经过加热会慢慢融化,再变成糖浆。等到完全融化煮沸后,再计时煮10分钟。<span style="color: orange;">(全程都是用小火来煮,</span></span><span style="color: orange;"><span style="background-color: white;">在煮的当儿,如果有浮末就捞起来</span><span style="background-color: white;">)</span></span><br />
<span style="background-color: white;">12。这时糖水会刚好满到橙片,熄火后放凉,盖上盖子静置一天。</span><br />
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第二天:</div>
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1。将静置一个晚上的橙片,开小火再煮30分钟。放凉后加盖放置至晚上。<span style="color: orange;">(中午煮开,晚上七点再煮多30分钟待凉)</span></div>
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2。三个小时后将所有的橙片夹起来,放入一个有盖耐热的容器里。<span style="color: orange;">(晚上十点装入容器)</span></div>
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3。把剩下的糖浆加热至沸腾三分钟后,淋在橙片上,待凉再加盖静置一个晚上。</div>
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第三天:</div>
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1。将所有的橙片排在网架上,预热烤箱100°烘烤60-90分钟,烤至橙片干燥。<span style="color: orange;">(橙片在烤时会滴糖浆,所有烤箱下层记得要放置多一个烤盘来盛接滴下来的糖浆)</span></div>
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2。烤好后,再静置一晚干燥。(可盖上烘焙纸防尘)</div>
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<span style="color: #e06666;">**我的烘烤时间记录仅供参考:</span></div>
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<span style="color: #e06666;">第一盘:烤温100°,烤60分钟,感觉不够乾再烤多20分钟,间中</span><span style="color: #e06666;">转换</span><span style="color: #e06666;">烤盘两次。</span></div>
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<span style="color: #e06666;">第二盘:烤温140°,烤10分钟(开风扇),降温度至120°再烤30分钟,</span><span style="color: #e06666;">间中</span><span style="color: #e06666;">转换</span><span style="color: #e06666;">烤盘。(</span><span style="color: #e06666;">烘烤的时候,全程站在烤箱前观望,怕烤焦)</span></div>
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<span style="color: #e06666;">第三盘:烤温120°,烤30分钟,提高温度至140°(开风扇)15-20分钟,</span><span style="color: #e06666;">间中</span><span style="color: #e06666;">转换</span><span style="color: #e06666;">烤盘。(</span><span style="color: #e06666;">烘烤的时候,全程站在烤箱前观望,怕烤焦)</span></div>
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不同时间呈现不懂透明度的橙片,左上角照片是煮好糖浆准备浸泡的橙片,左下角照片是入烤箱前的橙片,右边的照片是烤好后的橙片,拿在灯光下看着看着会不知不觉爱上那透明度,看起来好像彩色玻璃的感觉,真的好美好美!每一片都有独特的美~~<br />
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第四天:<br />
1。依个人的喜好可以选择自己喜欢口味的巧克力,用甜苦巧克力是最好的搭配。<span style="color: orange;">(没有沾巧克力的橙片也一样好吃)</span><br />
2。将巧克力切小片后,隔水加热融化至巧克力有稍微的流动性,取一片橙片半边裹上巧克力酱,放在烘焙纸上待干,包装后放置冰箱冷藏即可。<br />
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剩下的橙条我另外用密封罐保存,下次做蛋糕时就可以派上用场啦。还有一些糖浆也可以保存起来,抹吐司或是沾松饼应该也不错。而我呢,把橙味糖浆拿来泡茶喝,有股淡淡的香橙味,好好喝~<br />
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我保留一些没有粘巧克力的橙片,单单这样品尝也不错,配上淡淡的清茶</div>
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最后附上原作者的教学影片给大家参考</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/lBontWaS8-0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/lBontWaS8-0?feature=player_embedded" width="320"></iframe></div>
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com2tag:blogger.com,1999:blog-4337745807821337875.post-25600326691478068282017-11-20T12:58:00.001+08:002018-03-18T07:52:07.068+08:00杏仁瓦片<div class="separator" style="clear: both; text-align: left;">
在脸书某个社群里,被这款杏仁瓦片饼乾闪到眼睛都睁不开,每一天只要打开脸书必会出现,看得我的手不知不觉发痒了。</div>
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之前做布蕾剩下的蛋白还躺在冰箱里,要清除剩余的蛋白这款饼乾是最好不过的。</div>
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我从没做过杏仁瓦片,以前每逢年关将近,都会看到好多网友不停的post 类似这样的年饼,但我却没心动过,只知道这类的饼乾价格不菲。</div>
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之后自己尝试制作后,一次就爱上这味儿,家人都说好好吃,一片接一片停不了啊!</div>
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<span style="background-color: white; font-family: inherit;">食谱取自</span><span style="color: #666666; font-family: inherit;"><a href="https://www.facebook.com/vitadolce.0713/videos/vb.233827283716296/334158487016508/?type=2&theater">Vita Dolce甜蜜生活手作甜點</a></span><br />
<span style="background-color: white; color: #666666; font-family: inherit;">视频<a href="https://www.facebook.com/vitadolce.0713/videos/vb.233827283716296/334158487016508/?type=2&theater">参考</a></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">食材</span><br style="color: #1d2129;" /><span style="color: #1d2129;">新鮮蛋白 111克</span><br style="color: #1d2129;" /><span style="color: #1d2129;">細砂糖 111克(我用90克)</span><br style="color: #1d2129;" /><span style="color: #1d2129;">低筋麵粉 55克</span><br style="color: #1d2129;" /><span style="color: #1d2129;">無鹽奶油 55克</span><br style="color: #1d2129;" /><span style="color: #1d2129;">薄杏仁片 166克</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVtIumMyBaYmd2TgI_1hRlvIbD7J05tNnlN9txM4u65NYemX3_8lgnxMxnLI9j1xcXSw5QGfXgbkbY-XwMZKiL7u-ViqmSM2i8zJ7fOhRJMm1RciLoYd1gLyQmZHnwp4V65HLdw1J0AI/s1600/PicsArt_10-27-01.21.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVtIumMyBaYmd2TgI_1hRlvIbD7J05tNnlN9txM4u65NYemX3_8lgnxMxnLI9j1xcXSw5QGfXgbkbY-XwMZKiL7u-ViqmSM2i8zJ7fOhRJMm1RciLoYd1gLyQmZHnwp4V65HLdw1J0AI/s320/PicsArt_10-27-01.21.48.jpg" width="320" /></a></div>
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<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">做法:</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">1。奶油隔水融化。</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">2。蛋白放入钢盆里,细砂糖加入稍微搅拌,让蛋白和细砂糖融合。</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">3。加入过筛后的低筋面粉,搅拌至无结粒便可。</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">4。把融化的奶油加入,搅拌均匀再加入杏仁片,用刮刀轻轻拌匀。</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #1d2129;">5。</span></span><span style="background-color: white; color: #1d2129; font-family: inherit;">盖上保鲜膜收入冰箱静置冷藏一天。</span><br />
<span style="background-color: white; color: #1d2129; font-family: inherit;">6。取一小块杏仁片整齐排列在烤盘上,叉子沾上少许水,然后把杏仁片推出一个圆片。</span><br />
<span style="background-color: white; color: #1d2129; font-family: inherit;">(我用小圆模做形状,用叉子慢慢把杏仁片推开,杏仁片尽量不要重叠)</span><br />
<span style="background-color: white; color: #1d2129; font-family: inherit;">7。预热烤箱,我家的烤箱温度以150°烘烤20分钟至上色(烤箱温度供参考)</span><br />
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<span style="background-color: white;"><span style="color: #f6b26b; font-family: inherit;">小小记录:</span></span><br />
<span style="color: #f6b26b; font-family: inherit;"><span style="background-color: white;">* 放置隔天是为了让奶油和蛋的香气融合到杏仁里面;</span></span><br />
<span style="background-color: white;"><span style="color: #f6b26b; font-family: inherit;">* 经过一天后的杏仁片会呈现出比较透的状态;</span></span><br />
<span style="background-color: white;"><span style="color: #f6b26b; font-family: inherit;">* 奶油经冷藏后会有凝结作用,所以面团会呈现比较浓稠状态。</span></span><br />
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<br />rachelhttp://www.blogger.com/profile/14136968867920036695noreply@blogger.com1