tag:blogger.com,1999:blog-76625911040974169982024-03-05T05:27:57.924+00:00manĝaĵo amantoThey are some recipe either I saw it online or from cookbook or from magazine, just wanna share it to you to show that it is doable even you are as young as me and you could always change your own recipe slightly based on your own interest :)Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-7662591104097416998.post-35031784860292651672018-05-25T14:21:00.000+01:002018-05-25T14:21:46.520+01:00巧克力脆脆米通 chocolate rice krispies bar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmV5EgMQPmtRiNv0UgCIbbR-GShGitlMlp28BswjnxP33kfxvsacgTJLGx7WViCJ9SQ6PjlMRhzK8SsXx5UZ9U4EftPnteQBLswvFeDui69ouPjXbPRhPgg309wbpVFvEqctC6DMojIqo/s1600/tumblr_p9ablg2k9R1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmV5EgMQPmtRiNv0UgCIbbR-GShGitlMlp28BswjnxP33kfxvsacgTJLGx7WViCJ9SQ6PjlMRhzK8SsXx5UZ9U4EftPnteQBLswvFeDui69ouPjXbPRhPgg309wbpVFvEqctC6DMojIqo/s400/tumblr_p9ablg2k9R1ty79y5o1_1280.jpg" width="400" /></a></div>
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當你忽然很想吃甜點,或者要緊急弄些派對的小吃,這款脆脆米通就超級適合。因為它超簡單而且很快就可以做好,不懂廚藝的人也可以輕輕鬆松的做好,而且超級適合喜歡吃但又懶的人:DDDDD</div>
<a name='more'></a><u>材料</u><br />
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卜卜米 rice krispies 130克</div>
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黑巧克力 150克</div>
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牛油 50克</div>
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蜜糖 60毫升</div>
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<u>做法</u></div>
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1. 在鍋子裡把巧克力,牛油,蜜糖融化在一起,記住要一邊攪拌哦</div>
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2. 把卜卜米倒進已經融化的巧克力裡,攪拌至所有卜卜米都粘上了巧克力</div>
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3. 把牛油紙鋪在一個四方形的盤子裡,然後把鍋裡的卜卜米倒進壓平,最後放進冰箱定型後即可吃用</div>
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-16487056496833136252018-05-03T15:44:00.000+01:002018-05-03T15:44:06.832+01:00桑梅慕斯蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQmuK_aThsPJvbPNud3KrNwkqRMguPy5CGtXG4SUpBkr3Lbrvfzlo_XjuGpMs-74ze_lsHck5PZPxKY3bSA9LL6Bj_0bwYuM3azZxzeiBfnx_4z0qH8i6gZijpadiwh3PjC4M1uPYQt6x/s1600/tumblr_p0t1iwPtMV1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQmuK_aThsPJvbPNud3KrNwkqRMguPy5CGtXG4SUpBkr3Lbrvfzlo_XjuGpMs-74ze_lsHck5PZPxKY3bSA9LL6Bj_0bwYuM3azZxzeiBfnx_4z0qH8i6gZijpadiwh3PjC4M1uPYQt6x/s400/tumblr_p0t1iwPtMV1ty79y5o1_1280.jpg" width="400" /></a></div>
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利用基礎款蛋糕加以慕斯,簡簡單單的製作出好吃又美味的甜點。酸酸的桑梅慕斯配上甜甜的蛋糕,為即將來臨的夏天而預備 :D</div>
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<u>材料</u></div>
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蛋糕體:</div>
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雞蛋 3隻</div>
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砂糖 80克</div>
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麵粉 80克</div>
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泡打粉 10克</div>
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融化牛油30克</div>
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桑梅慕斯:<br />
厚忌廉 160克<br />
魚膠片 6克<br />
砂糖 12克<br />
桑梅蓉 200克<br />
紅色食用色素 少許<br />
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<u>做法</u><br />
蛋糕體:<br />
1. 把牛油塗在蛋糕模的模底和模邊<br />
<br />
2. 把烤箱預熱至180度<br />
<br />
3. 把鷄蛋和砂糖打至蓬鬆,打到蛋液可以劃綫即可<br />
<br />
4. 把自發粉和泡打粉過篩然後拌進蛋液里<br />
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5. 然後把融化了的牛油拌進去<br />
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6. 倒進模具後放進烤箱烘烤20分鐘,烤完後放一旁攤涼<br />
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慕斯:<br />
1. 把忌廉打發至企身後放進冰箱備用,魚膠片要預先泡至軟身<br />
<br />
2. 把三分之一的桑梅蓉和砂糖一起煮直到砂糖溶化後離火<br />
<br />
3. 擠走魚膠片多餘的水分後加入桑梅蓉中攪拌至融化<br />
<br />
4. 倒進剩下的桑梅蓉和紅色食用色素來冷卻混合物<br />
<br />
5. 最後把忌廉拌進已經冷卻的混合物裡,即可使用<br />
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合體:<br />
1. 把冷卻了的蛋糕體的外圍切掉後橫切一半<br />
<br />
2. 把底片放進蛋糕模的底部,倒進一半的慕斯,再放進另一半蛋糕,最後把所有慕斯倒進<br />
<br />
3. 把表面抹平後放進冰箱冷藏2-3小時Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-88931343578305110642017-12-14T04:04:00.000+00:002017-12-14T04:04:08.895+00:00馬鈴薯燉肉(豚じゃが )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_TGbupgRAP_-DS-i3_fmHcP5gScA9G6Wv2mRFQNGN7ucF8kuh3V6gstNSRhCcqfC5m7bCLaHKmiQvJeQeKOuoOLWYfmbLisW9Lwy-HHWqIdkjf4z5uIDs3y5ucKDK4NKAVhlvEjyWGPW/s1600/tumblr_p0xme9rYet1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1280" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_TGbupgRAP_-DS-i3_fmHcP5gScA9G6Wv2mRFQNGN7ucF8kuh3V6gstNSRhCcqfC5m7bCLaHKmiQvJeQeKOuoOLWYfmbLisW9Lwy-HHWqIdkjf4z5uIDs3y5ucKDK4NKAVhlvEjyWGPW/s400/tumblr_p0xme9rYet1ty79y5o1_1280.jpg" width="400" /></a></div>
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馬鈴薯燉肉在日本是一種非常普遍的家常菜色,可以說基本每個家庭都會做。這道菜色有澱粉質,蛋白質和蔬菜是一道營養滿分而且做法簡單的一道菜色。</div>
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正統的馬鈴薯燉肉其實還會有<span style="background-color: white; text-align: start;"><span style="font-family: inherit;">蒟蒻絲,不過家裡沒有就把它給忽略了。</span></span><br />
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<u>材料(2人份)</u></div>
薄片豬肉 80克<br />
馬鈴薯 100克<br />
洋蔥 40克<br />
胡蘿蔔 20克<br />
油 1小匙<br />
高湯 1杯<br />
味霖 2 2/3 小匙<br />
醬油 2 2/3 小匙<br />
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<u>做法</u><br />
1. 把豬肉切成一口大小,馬鈴薯和胡蘿蔔滾刀切成一口大小,洋蔥切絲<br />
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2. 把油加進預熱了的鍋子裡,倒進豬肉稍微煎到表面變色後取出備用<br />
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3. 把馬鈴薯,胡蘿蔔和洋蔥倒進同一個鍋子炒,然後把豬肉,高湯,味霖和醬油倒進鍋子裡煮15分鐘左右即可<br />
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-88503568941817846262017-08-30T07:53:00.000+01:002017-08-30T07:53:36.028+01:00香草杯子蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdB7MGLPZ-5LWRlQfuhj9IghEVcTPSwpOlfUD_aum1ZI-mSH9d1HaPtB37WHdVzAwdGyT61AGfSk-6kAgJXprMAxY62gLNhhyPEeuppjksnpXLnTZuq1MmUN9tvhK364oaEUiO1Q15Zq3/s1600/cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdB7MGLPZ-5LWRlQfuhj9IghEVcTPSwpOlfUD_aum1ZI-mSH9d1HaPtB37WHdVzAwdGyT61AGfSk-6kAgJXprMAxY62gLNhhyPEeuppjksnpXLnTZuq1MmUN9tvhK364oaEUiO1Q15Zq3/s400/cupcake.jpg" width="400" /></a></div>
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杯子蛋糕是一款大人小孩都喜歡的蛋糕,不但製作簡單,而且製作過程中的香氣會讓人垂涎三尺,迫不及待的想要吃那完成品。</div>
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還有和小朋友一起製作杯子蛋糕的時候可以讓小孩子的想象力爆發,製作出每一款獨一無二的藝術品。製作過程中還可以讓小孩子訓練獨立性,獨立完成每一項任務,家長衹需要在旁邊打打下手,把過於危險的步驟做了就可以:)</div>
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<a name='more'></a><u>材料</u><br />
軟化牛油 110克<br />
砂糖 110克<br />
蛋 2隻<br />
香草精 1茶匙<br />
自發粉 110克<br />
牛奶 1-2茶匙<br />
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糖霜:<br />
軟化牛油 90克<br />
糖粉 180克<br />
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<u>做法</u><br />
1. 把烤箱預熱至180°,把杯子蛋糕的紙模放在杯子蛋糕烤盤上<br />
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2. 把牛油和砂糖打至淺色<br />
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3. 稍微把鷄蛋打散,慢慢加入牛油和砂糖的混合物里,再把香草精加入攪拌均匀<br />
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4.把已經過篩的自發粉拌進混合物里,加入牛奶攪拌均匀<br />
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5. 把混合物倒進紙模中,倒至半滿即可<br />
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6. 把蛋糕放進烤箱烘烤15-20分鐘,或直到長籤插進蛋糕拔出來乾净即可從烤箱拿出<br />
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7. 放一旁攤涼<br />
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8. 糖霜:把牛油和糖粉打至混合和軟滑即可倒進擠袋再擠在蛋糕面上,再用糖粒裝飾裝飾蛋糕即可Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-72486175620251223752017-08-19T18:35:00.000+01:002017-08-19T18:35:18.011+01:00維多利亞海綿蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb02x_5V-SG349L1ERi6wzKR3xnDv6Ni_-mK_iP8dYiP2tdtr8z-zoRSLPCCmwYIOszJSXExJskUpANTmrQdBc72G8vnWcqY0UxtvyoRtcLbCrTAINqdMOatArUOmbNvqwujbOywuWg3Oo/s1600/tumblr_ouxxg80fXu1ty79y5o1_1280.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb02x_5V-SG349L1ERi6wzKR3xnDv6Ni_-mK_iP8dYiP2tdtr8z-zoRSLPCCmwYIOszJSXExJskUpANTmrQdBc72G8vnWcqY0UxtvyoRtcLbCrTAINqdMOatArUOmbNvqwujbOywuWg3Oo/s400/tumblr_ouxxg80fXu1ty79y5o1_1280.png" width="398" /></a></div>
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海綿蛋糕是甜點中基本中的基本,但要知道越簡單的東西要做得好也是非常不容易。更是需要技巧。<br />
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維多利亞海綿蛋糕是一種經典英式甜點,由海綿蛋糕,忌廉還有草莓結合而成。鬆軟的蛋糕,加上綿滑的忌廉和新鮮的草莓,好吃極了。<br />
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<u>材料 (8寸)</u><br />
蛋糕體:<br />
鷄蛋 4隻<br />
砂糖 100克<br />
自發粉 120克<br />
融化牛油 40克<br />
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蛋糕餡:<br />
厚忌廉 250克<br />
砂糖 10克<br />
草莓 250克<br />
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<u>做法</u><br />
1. 把牛油塗在蛋糕模的模底和模邊<br />
<br />
2. 把烤箱預熱至180度<br />
<br />
3. 把鷄蛋和砂糖打至蓬鬆,打到蛋液可以劃綫即可<br />
<br />
4. 把自發粉過篩然後拌進蛋液里<br />
<br />
5. 然後把融化了的牛油拌進去<br />
<br />
6. 倒進模具後放進烤箱烘烤25分鐘,烤完後放一旁攤涼<br />
<br />
7. 攤涼後把蛋糕橫切一半,草莓切片<br />
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8. 把忌廉加糖打至企身<br />
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9. 組裝蛋糕:先把一半忌廉塗在蛋糕上,鋪上切好的草莓,再鋪上忌廉,最後把蛋糕片和尚即可。<br />
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-12492061782671447132017-02-28T19:35:00.000+00:002017-02-28T19:35:52.741+00:00香蕉太妃派蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UWCLMNd_6Qn9eYsMqGm8XiBmUS8sEi8w7eD8CVzOMrpEF4K3024GucqtXXA0USjwMO3uH3ZHMi1fXvO5Y7QOZ0Y9Lv571A4tVFbVCOhVNv7v2XeNAb9Fhwa-gIQlkm4eQTeBWx1ngVHC/s1600/IMG_20170206_161118.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UWCLMNd_6Qn9eYsMqGm8XiBmUS8sEi8w7eD8CVzOMrpEF4K3024GucqtXXA0USjwMO3uH3ZHMi1fXvO5Y7QOZ0Y9Lv571A4tVFbVCOhVNv7v2XeNAb9Fhwa-gIQlkm4eQTeBWx1ngVHC/s320/IMG_20170206_161118.jpg" width="400" /></a></div>
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香蕉太妃派 (banoffee pie) 是一款非常普通的英國甜點,它是由香蕉,焦糖,忌廉和牛油派皮所構成的甜點,表面再撒上少許巧克力碎,是一款既簡單又好吃的甜點。不過這次我利用這個主意製作成一款蛋糕,以巧克力蛋糕為主體加上香蕉,焦糖,棉花糖和忌廉作為餡料。</div>
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<a href="https://www.blogger.com/null" name="more"></a><u>材料</u><br />
<div>
蛋糕體:</div>
<div>
無鹽奶油 142克</div>
<div>
黑巧克力 142克</div>
<div>
砂糖 110克</div>
<div>
熱水 99毫升</div>
<div>
自發粉 142克</div>
<div>
可可粉 28克</div>
<div>
雞蛋 2隻<br />
<br />
餡料:<br />
<a href="http://nicolelovesharing.blogspot.com/2016/12/caramel.html" target="_blank">自製焦糖</a> 適量<br />
香蕉 1條切片<br />
棉花糖 適量<br />
厚忌廉 250毫升<br />
<br />
<u>做法</u><br />
<div>
蛋糕體:</div>
<div>
1. 預熱烤箱至180度,用烘培紙包在一個6寸的蛋糕模裡</div>
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2. 把巧克力切碎,和牛油一起放入一個大碗裡隔水加熱。要不斷的攪拌哦</div>
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3. 當巧克力和奶油完全融化後加入砂糖和熱水,攪拌均勻</div>
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4. 把可可粉和麵粉過篩拌進已融化了的巧克力裡</div>
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5. 把雞蛋打散,然後加進混合物裡攪拌均勻</div>
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6. 倒進模具裡然後放進烤箱烘培45分鐘,烤完後攤涼</div>
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組裝蛋糕:</div>
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1. 先把一攤涼的蛋糕切開一半,把忌廉打至挺身</div>
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2. 在底部的那塊蛋糕塗上適量的焦糖,記住不要過量要不然會過甜</div>
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3. 然後鋪上切了片的香蕉,塗上1/3左右的忌廉,在撒上適量的棉花糖,最後把另一塊蛋糕蓋上,就好像三明治那樣:P</div>
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4. 最後在蛋糕的表面塗上剩下的忌廉,再用剩下的香蕉片和棉花糖做裝飾即可</div>
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p.s 有剩下的材料就可以再做一道甜點-------<a href="http://enter%20a%20title%20and%20a%20url%20will%20be%20generated%20automatically/" target="_blank">香蕉太妃派比薩</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-73397977047253610342017-02-28T09:48:00.001+00:002017-02-28T09:48:55.683+00:00一鍋滷肉+雞蛋<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oXTv9A68mu_AxGf78gWCghiMr_OkVz6cfrp2-PQSjGoILFc2CaTxDvUmLBsm_HBq-I6zGJS33tqVb3Ekv3vG0XD7DEm6E1ZhB2QWIl8sZugqj0Oo5TmhMhjCY_oq9lrWfj_851icD-wM/s1600/tumblr_om2uvop9wD1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oXTv9A68mu_AxGf78gWCghiMr_OkVz6cfrp2-PQSjGoILFc2CaTxDvUmLBsm_HBq-I6zGJS33tqVb3Ekv3vG0XD7DEm6E1ZhB2QWIl8sZugqj0Oo5TmhMhjCY_oq9lrWfj_851icD-wM/s400/tumblr_om2uvop9wD1ty79y5o1_1280.jpg" width="400" /></a></div>
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超超超簡單,就算是廚藝新手,也可以萬無一失做出來的味道。配飯一流,煮的過程還香氣撲鼻,只會讓你垂涎三尺。</div>
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重點是軟而不爛,用筷子就可以輕易地把肉分開。吃進口的時候咸咸香香真的是好吃極了。</div>
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凌晨睡不著,起來弄了這個。這簡直是晚上的惡魔啊!!!</div>
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<u>材料</u></div>
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豬排 3塊</div>
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雞蛋 3隻</div>
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調味料:</div>
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生抽 0.5杯</div>
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老抽 0.2杯</div>
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紹興酒 適量</div>
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清水 5杯</div>
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片糖 1/2塊</div>
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大蔥(切段) 1條</div>
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蒜 3顆</div>
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薑片 3片</div>
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八角 3粒</div>
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花椒 少許</div>
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</div>
<u>做法</u><br />
1. 把雞蛋事先煮熟,可以把殼剝掉或輕輕把殼敲碎<br />
<br />
2. 把花椒和八角放進魚骨袋裡<br />
<br />
3. 把所有東西倒進分體多功能鍋煮1.5小時即可<br />
<br />
p.s. 如果希望它更加入味,煮完後讓它泡在醬汁裡幾小時即可Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-50904845978901314482017-02-10T22:48:00.000+00:002017-02-10T22:48:46.823+00:00免烤布朗尼<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeE-YCtcKO6bjzF4iOkfQC3eK4D6ZahThOiFakSH2VT8lGXl7fxlzGDw5gcvawqIUF5FHjCegWoIVRcugjGs9jzLK_LkYKDd39wlPI4RdWu6DUixfev-ueRAelkjtWVabxNJgd67SWxub/s1600/IMG_20170210_193934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeE-YCtcKO6bjzF4iOkfQC3eK4D6ZahThOiFakSH2VT8lGXl7fxlzGDw5gcvawqIUF5FHjCegWoIVRcugjGs9jzLK_LkYKDd39wlPI4RdWu6DUixfev-ueRAelkjtWVabxNJgd67SWxub/s400/IMG_20170210_193934.jpg" width="400" /></a></div>
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布朗尼是一款我很喜歡的甜品,尤其是它那種黏稠的食感。不過了,普通的布朗尼卡路里都很高,恐怕愛美的女孩子聽見都要嚇跑了... 而且標題寫的是免烤,免烤的布朗尼!?感覺有點騙人對吧:P</div>
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不過這款真的是免烤,而且使用了你意想不到的材料製作成,還有的就是它絕對有一般布朗尼該有的食感,絕不騙人。它的做法更是簡單的不得了,就算是烘培新手也可以輕輕鬆鬆地完成,讓身邊的人大吃一驚吧!!</div>
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布朗尼:</div>
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去核甜棗 2½ 杯</div>
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可可粉 6湯匙 </div>
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香草精 1 1/2茶匙</div>
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水 2茶匙</div>
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鹽 1/4茶匙</div>
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糖霜:</div>
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可可粉 1/4杯</div>
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楓糖漿 1/4杯</div>
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油 2湯匙</div>
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香草精 1/2茶匙</div>
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<u>做法</u></div>
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1. 把棗子,可可粉,香草精,水和鹽倒進攪拌器裡攪拌至順滑。看起來可能會有點亁,但不需要再加任何水</div>
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2. 用保鮮紙包在一個模子裡,把麵團倒進模子裡壓平壓實</div>
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3. 在另外一個碗裡把做糖霜的材料全部攪拌均勻</div>
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4. 把糖霜平均的鋪在布朗尼上,然後放進冰箱冷藏至少兩小時</div>
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5. 把冷藏完的布朗尼拿出切成自己喜歡的大小即可食用</div>
Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com1tag:blogger.com,1999:blog-7662591104097416998.post-26354035650322981642017-02-08T10:38:00.000+00:002017-02-08T10:46:30.602+00:00香蕉太妃派比薩<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBev5CXayYuoifSXPdIPNg4ogiz02AD9XvIC8E2A0oYcQXZlMQdbXFNkVhwoXduMEkKU-NkO3T8r1r2D98pFNVIDFFziYDCijWCm7ZcGnb7LtkCIN163heaKVuHu5PYbByPfP2jvqcBwq/s1600/IMG_20170206_162511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBev5CXayYuoifSXPdIPNg4ogiz02AD9XvIC8E2A0oYcQXZlMQdbXFNkVhwoXduMEkKU-NkO3T8r1r2D98pFNVIDFFziYDCijWCm7ZcGnb7LtkCIN163heaKVuHu5PYbByPfP2jvqcBwq/s400/IMG_20170206_162511.jpg" width="400" /></a></div>
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因為再做<a href="http://nicolelovesharing.blogspot.com/2017/02/blog-post.html" target="_blank">香蕉太妃派蛋糕</a>的時候有剩下的焦糖,想說不要浪費就在做了一道甜品。不過其實還是用不完所有的焦糖 :P</div>
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香蕉太妃派 (banoffe pie) 是一款非常普通的英國甜點,它是由香蕉,焦糖,忌廉和牛油派皮所構成的甜點,表面再撒上少許巧克力碎,是一款既簡單又好吃的甜點。</div>
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<u>材料</u><br />
墨西哥薄餅 1片<br />
<a href="http://nicolelovesharing.blogspot.com/2016/12/caramel.html" target="_blank">自製焦糖</a> 適量<br />
香蕉 1條切片<br />
棉花糖 適量<br />
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<u>做法</u><br />
1. 把焦糖塗在墨西哥薄餅上,放進微波爐30秒,焦糖會更容易塗開<br />
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2. 最後只需要鋪上香蕉和棉花糖那個即可<br />
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p.s. 如果你有火槍的話可以在香蕉表面撒點砂糖再用火槍把其稍微燒焦Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-28758883839716865312017-01-27T22:23:00.000+00:002017-01-27T22:23:39.994+00:00蘿蔔糕(2017版)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvrBL11UN8yiFFn4xDDcWNsU9ns_vI9Z5R3qwWOUBPkWL-Kg2vL6IugYJhNpq1VrxUyk9RBpwrHEXzGWxBCGL2X4eFyEskVkmLDbbjylPzCzznBh1p1DvLp2sOCKB2WqXlCB98-vL_fPe/s1600/IMG_20170124_140817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvrBL11UN8yiFFn4xDDcWNsU9ns_vI9Z5R3qwWOUBPkWL-Kg2vL6IugYJhNpq1VrxUyk9RBpwrHEXzGWxBCGL2X4eFyEskVkmLDbbjylPzCzznBh1p1DvLp2sOCKB2WqXlCB98-vL_fPe/s400/IMG_20170124_140817.jpg" width="400" /></a></div>
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又是農曆新年的時候,又是時候做蘿蔔糕。2017版參考了一個節目---阿爺廚房的食譜而做成,由於地方限制材料沒有他們的多,不過照著他們白蘿蔔和粉的比例我覺得比我上一年做的要好吃,比較像餐廳可以吃得到的口味。</div>
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材料 1</div>
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臘腸切粒 1條</div>
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冬菇泡軟切粒 3隻</div>
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蝦米泡軟切粒 60克</div>
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材料2</div>
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白蘿蔔 600克</div>
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水 300克</div>
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材料3</div>
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粘米粉 100克</div>
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粟米粉 50克</div>
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冷開水 150毫升</div>
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調味料</div>
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糖 10克</div>
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鹽 6克</div>
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白胡椒粉 1.5克</div>
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<u>做法</u></div>
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1. 把材料1炒香備用</div>
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2. 白蘿蔔去皮,1/3切成筷子般粗幼,2/3刨絲。</div>
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3. 煮開300毫升水,先煮蘿蔔條,大火滾起後再放蘿蔔絲。滾起後蓋上,轉小火煮6-7分鐘左右,期間可以加糖和鹽,至白蘿蔔條稍微透明即可關火。</div>
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4. 把粘米粉,粟米粉和150毫升水混和。</div>
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5. 趁白蘿蔔尚有餘溫,馬上加入材料1,材料3還有白胡椒粉,不斷攪動直到稠度均勻即可倒進模具。我用的是9寸塑膠的比較淺的模具。注意模具要預先抹油。</div>
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6. 糕料落盤後撥平,排出多餘的空氣,待水滾後蒸約30-45分鐘。注意蒸煮期間要加水,以免燒乾水。</div>
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p.s. 蒸熟後攤涼,再放入冰箱以便定型,較容易切片。食用時煎香即可</div>
Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-45322454392926723092017-01-24T22:35:00.000+00:002017-01-31T23:48:04.042+00:00英式胡蘿蔔蛋糕配忌廉起司奶霜<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5uToMrMZyxAXisqzbES4fYi-s0Im4xQ5BkCiHkFZs2EAGsreQf1Fpbrc-JR5oofXPmngfyULpAGcmRa7QQfzGopBm-q84JF-oxWYVNV0a-icaBjfxJ-9ol0SeD4-kdYpWuEwNOkAH10o/s1600/large_c2199598930e1851.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5uToMrMZyxAXisqzbES4fYi-s0Im4xQ5BkCiHkFZs2EAGsreQf1Fpbrc-JR5oofXPmngfyULpAGcmRa7QQfzGopBm-q84JF-oxWYVNV0a-icaBjfxJ-9ol0SeD4-kdYpWuEwNOkAH10o/s320/large_c2199598930e1851.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1flFmT9Fhq3HMW474RHtha1DnhL89mxNiPABcJUk7diRUZuGV_BSOkJOycuHrZegKn7Rh6be04edAW-dl5dRLhgs2alkjF5hu5te6RyCQz7axtpB76YsQ-Ro3Odmn_TZEOSogicEQzkg8/s1600/tumblr_ok8xtxC9na1ty79y5o1_1280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1flFmT9Fhq3HMW474RHtha1DnhL89mxNiPABcJUk7diRUZuGV_BSOkJOycuHrZegKn7Rh6be04edAW-dl5dRLhgs2alkjF5hu5te6RyCQz7axtpB76YsQ-Ro3Odmn_TZEOSogicEQzkg8/s320/tumblr_ok8xtxC9na1ty79y5o1_1280.jpg" width="320" /></a><br />
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胡蘿蔔蛋糕是一款經典的英式蛋糕,也是少數用蔬菜作為</div>
主材料的蛋糕。其實我本身對這款蛋糕沒什麼興趣,要不是我朋友喜歡恐怕我也不會做。但嘗試了以後又好像沒有想像中奇怪,這款蛋糕比想像的要濕潤而且也是一款比較重的蛋糕,以這款蛋糕作為開頭,我想我會嘗試其他可行的蔬菜作為甜品的材料:)<br />
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由於這款蛋糕是送人的所以沒有切開版的相片,不過裡面看起來和吃起來還是可以保證的。</div>
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<u>材料</u></div>
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蛋糕體:</div>
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油 450毫升</div>
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中筋麵粉 400克</div>
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泡打粉 2茶匙</div>
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糖 300克</div>
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雞蛋 5隻</div>
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鹽巴 1/2茶匙</div>
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肉桂粉 2茶匙</div>
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刨了的蘿蔔絲 525克</div>
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忌廉起司奶霜:</div>
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忌廉起司 100克</div>
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砂糖 60克</div>
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奶油 50克</div>
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<u>做法</u></div>
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1. 烤箱預熱至160度,用烘培紙鋪在一個6寸的蛋糕模裡</div>
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2. 把油,雞蛋,糖,鹽巴和肉桂粉攪拌均勻</div>
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3. 把中筋麵粉,泡打粉過篩然後以切拌的方式拌進蛋糕糊裡</div>
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4. 把胡蘿蔔攪拌進蛋糕糊里</div>
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5. 把蛋糕糊倒進模具裡,放進烤箱烘培1小時45分或直到把竹籤插進去拉出來沒有粘住即可</div>
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6. 把蛋糕放一旁10分鐘,然後再脫模,再放置直到完全攤涼為止</div>
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7. 做奶霜只需要把起司,砂糖和奶油攪拌至蓬鬆狀態即可用來裝飾蛋糕</div>
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p.s. 用6寸蛋糕模會有多出來的蛋糕糊。可以用10寸蛋糕模烘烤1小時15分鐘來保證所有蛋糕糊都用完</div>
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-73555078093424400432016-12-26T07:07:00.000+00:002016-12-26T07:07:53.012+00:00聖誕版麋鹿提拉米蘇<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE08Ir7DkN9UvcC5fAJZE9GIsMN4V47B3HhlY8pJxCqbnxw0mxFAdhoxzN2MBYkOkJvS2_bicJvFKm8IFElvwImDoSCah8bM9-9n5hBOK-WuS3hQveWkiClgeS2sp_qGcHS2q4Ivb0flL/s1600/tumblr_oin8nxIqbZ1ty79y5o1_540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE08Ir7DkN9UvcC5fAJZE9GIsMN4V47B3HhlY8pJxCqbnxw0mxFAdhoxzN2MBYkOkJvS2_bicJvFKm8IFElvwImDoSCah8bM9-9n5hBOK-WuS3hQveWkiClgeS2sp_qGcHS2q4Ivb0flL/s320/tumblr_oin8nxIqbZ1ty79y5o1_540.jpg" width="320" /></a></div>
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聖誕節最可愛的除了聖誕老人就非麋鹿莫屬,他們那可愛的臉孔讓人都吃不下:) 而提拉米蘇是大人的味道,甜甜的起司內陷夾著微苦的咖啡味,令人一時難忘。<br />
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大多數的提拉米蘇都會在裡面的餡加上酒,可是這一次的聖誕版因為是為小孩也可以吃為前提而做所以就沒有加到任何酒精。所以這是一道老少咸而的一道甜品。<br />
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<u>材料</u><br />
咖啡 120毫升<br />
香草精 2茶匙<br />
蛋黃 3個<br />
砂糖 50克<br />
馬斯卡彭起司 250克 (mascarpone cheese)<br />
厚忌廉 175毫升<br />
手指餅乾 約16條<br />
可可粉 適量<br />
巧克力 適量<br />
紅和白糖霜 適量<br />
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<u>做法</u><br />
1.在一個碗裡把咖啡,香草精和1湯匙砂糖混合在一起<br />
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2. 用電子攪拌器把蛋黃和3湯匙砂糖隔水打發至比原本大2-3倍的分量<br />
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3. 然後離火加入馬斯卡彭起司攪拌均勻<br />
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4. 在另一個碗裡把厚忌廉打發至硬性發<span style="font-family: inherit;">泡<span style="background-color: white; letter-spacing: 0.84px;">(測試硬性發泡的作法:180度倒扣整個工作盆後鮮奶油都不會滑動、掉下來的程度!)</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">5. 把忌廉以拌切的方式拌進起司糊裡,這餡就完成</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">6. 【組裝蛋糕】用保鮮紙包在一個圓形的碗子,先到一層起司餡</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">7. 把手指餅塗上咖啡液(不要塗太多,要不然手指餅會爛掉的)後排在第一層的起司餡上</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">8. 把步驟6和7重覆知道把所有起司餡都用光,最後在表面的那一層會是手指餅因為待會那會是提拉米蘇<span style="font-family: inherit;">的底部,</span></span></span><span style="background-color: white; letter-spacing: 0.84px;"><span style="font-family: inherit;">上方蓋上保鮮膜,送至冰箱冷藏4-6小時</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">9. 要製作鹿角,只需要把巧克力融化然後在牛油紙上塗成鹿角的形狀後讓其硬化即成</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">10. 製作眼睛和鼻子則用糖霜搓成相中模樣即可</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.84px;">11. 食用前撒上可可粉,插上鹿角,放上眼睛和鼻子即可</span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-69659454785551073062016-12-26T06:13:00.000+00:002016-12-26T06:13:14.951+00:00自製焦糖(caramel)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPZGIWoPBZPv8FJZXyh44XUlnPwGIjvvclzFlG2-mhk2ZPuIoUmXnbv9y8VMMwHBfi0f9TTnJZgXy6bPcJswwFWSUiXDDMPMU8I4GXYNSMCtXnX7Zj9vBUvjsuTqhXEF9ndeCJUiate8D/s1600/IDShot_540x540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR8OBDLwEBL9W4CJ-0xRTaONWKFK-GNxV29Eceei3U7pkLzoYtWUXD3szMhj8XkNYYD8N89_XCMXRQ0ih3_BhlEiA9QflaLb42gfudqTT5sBkqkpL778xCC1RA2LD2Q_CmAxbku8Qy7fx/s1600/tumblr_oikyxfzvYh1ty79y5o1_540.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR8OBDLwEBL9W4CJ-0xRTaONWKFK-GNxV29Eceei3U7pkLzoYtWUXD3szMhj8XkNYYD8N89_XCMXRQ0ih3_BhlEiA9QflaLb42gfudqTT5sBkqkpL778xCC1RA2LD2Q_CmAxbku8Qy7fx/s200/tumblr_oikyxfzvYh1ty79y5o1_540.jpg" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPZGIWoPBZPv8FJZXyh44XUlnPwGIjvvclzFlG2-mhk2ZPuIoUmXnbv9y8VMMwHBfi0f9TTnJZgXy6bPcJswwFWSUiXDDMPMU8I4GXYNSMCtXnX7Zj9vBUvjsuTqhXEF9ndeCJUiate8D/s200/IDShot_540x540.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUW5YpXrv9mzbVevPUWN9FxXE_XQjiaKJLy0KncxLkDCWNdkIxqZStu7KE9qWEMZitQvPnQiNU4Nr8eyslqBcNRQc-RT4X_9Na5v7vefH1Gzo6TVVQh0TIOSZD-uCNzZ8ZGyTdw_D1tdT/s1600/2000px-Arrow_east.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUW5YpXrv9mzbVevPUWN9FxXE_XQjiaKJLy0KncxLkDCWNdkIxqZStu7KE9qWEMZitQvPnQiNU4Nr8eyslqBcNRQc-RT4X_9Na5v7vefH1Gzo6TVVQh0TIOSZD-uCNzZ8ZGyTdw_D1tdT/s200/2000px-Arrow_east.svg.png" width="200" /></a></div>
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Caramel 在外國是很常見的一種食材,可是在香港卻是十分難找,即使找得到也會很貴。所以我決定自己做,雖然會花點時間,不過功夫卻不多而且超級省錢,還有原材料也是平常非常普遍的東西。</div>
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煉奶 1罐</div>
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<u>做法</u></div>
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1. 把煉奶外面的包裝紙撕掉,<b><i>不要</i></b>把罐子打開</div>
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2. 把煉奶整罐放在冷水裡,記住水要覆蓋著整個罐子</div>
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3. 把水煮開後,轉至小火煮3-4小時,記住要時不時檢查,不要把水煮乾,過程中水必須覆蓋著整個罐子</div>
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4. 3-4小時後只需把罐子攤涼,就可以打開使用</div>
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Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-56597180791179037202016-12-20T14:05:00.000+00:002016-12-20T14:05:22.704+00:00美式巧克力泥蛋糕(chocolate mud cake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctYHi3Vr0uDlcGublyY5QJR41HV_wmHmLbNkYt01F-fE4GPuFkMUM3S4ACwii6U68v6tPFj57ys7PJ2kisPX2q81y8XIKT7xgpju2uLnj1K3UNYP6W-YUDVFNnbnl37JduEQChFEYp_a7/s1600/tumblr_oigr7kjrit1ty79y5o1_540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctYHi3Vr0uDlcGublyY5QJR41HV_wmHmLbNkYt01F-fE4GPuFkMUM3S4ACwii6U68v6tPFj57ys7PJ2kisPX2q81y8XIKT7xgpju2uLnj1K3UNYP6W-YUDVFNnbnl37JduEQChFEYp_a7/s400/tumblr_oigr7kjrit1ty79y5o1_540.jpg" width="400" /></a></div>
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Chocolate mud cake 是一個擁有濃郁巧克力香和味道的蛋糕。而fondant 就把所有最美味的東西給包上,那光澤的巧克力醬,那濕潤的蛋糕。當你一口吃下,你就好像置身於巧克力的天堂中。</div>
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蛋糕體:</div>
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無鹽奶油 142克</div>
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黑巧克力 142克</div>
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砂糖 130克</div>
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熱水 99毫升</div>
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自發粉 142克</div>
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可可粉 28克</div>
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雞蛋 2隻</div>
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糖霜:</div>
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無鹽奶油 57克</div>
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糖粉 130克</div>
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牛奶 3 湯匙</div>
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可可粉 28克</div>
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<u>做法</u></div>
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蛋糕體:</div>
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1. 預熱烤箱至180度,用烘培紙包在一個8寸的蛋糕模裡</div>
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2. 把巧克力切碎,和牛油一起放入一個大碗裡隔水加熱。要不斷的攪拌哦</div>
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3. 當巧克力和奶油完全融化後加入砂糖和熱水,攪拌均勻</div>
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4. 把可可粉和麵粉過篩拌進已融化了的巧克力裡</div>
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5. 把雞蛋打散,然後加進混合物裡攪拌均勻</div>
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6. 倒進模具裡然後放進烤箱烘培35分鐘,烤完後攤涼</div>
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糖霜:</div>
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1. 把牛油,糖粉,牛奶和可可粉一起放入一個大碗裡隔水加熱,攪拌至順滑和光亮即可離火攤涼。</div>
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最後把糖霜塗在蛋糕的表面,然後就裝飾即可</div>
Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-26381750239125825902016-12-07T12:27:00.000+00:002016-12-07T13:02:24.769+00:00西蘭花底的比薩<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9JR36C0geCqEidfcsx-En3ExM7BtIXGO2uPw51swA7GOgcGUf7axucL6qyQzIE5-jgXdh1cMRGJUzJKqhLnYe3PVkgaIoqGRyB6HEhZfXIy3C-LmSG-CLvojqvUWZjYpWCagIqM018R6/s1600/15369082_10209375112228294_5438488718512463252_o+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9JR36C0geCqEidfcsx-En3ExM7BtIXGO2uPw51swA7GOgcGUf7axucL6qyQzIE5-jgXdh1cMRGJUzJKqhLnYe3PVkgaIoqGRyB6HEhZfXIy3C-LmSG-CLvojqvUWZjYpWCagIqM018R6/s400/15369082_10209375112228294_5438488718512463252_o+%25282%2529.jpg" width="400" /></a></div>
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小孩子喜歡比薩卻大多都不太喜歡蔬菜,而這個比薩利用西蘭花做比薩皮,加上其他的材料和自家製的芝士。 容易做,而且熱量會比一般的比薩要少,重點是可以吃喜歡的東西同時吸收蔬菜的營養,怕胖的人都可以多吃點。</div>
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<u>材料</u><br />
比薩皮:<br />
西蘭花 1個<br />
雞蛋 1個<br />
鹽 適量<br />
黑胡椒粉 適量<br />
麵粉 1湯匙<br />
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配料:<br />
意大利麵醬 適量<br />
火腿 2塊(切條)<br />
洋蔥 1/2個(切條)<br />
<a href="http://nicolelovesharing.blogspot.com/2016/12/blog-post_7.html" target="_blank">自家製芝士 </a> 適量<br />
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<u>做法</u><br />
1. 預熱烤箱至200度<br />
<span style="font-family: sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: sans-serif; font-size: 16px;">2.</span>把西蘭花<span style="font-family: sans-serif; font-size: 16px;">洗淨,切成小塊,然後用食物處理器攪成"米飯"狀</span><br />
<span style="font-family: sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: sans-serif; font-size: 16px;">3. 把雞蛋,麵粉,鹽和胡椒粉加進西蘭花裡中攪拌均勻</span><br />
<span style="font-family: sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: sans-serif; font-size: 16px;">4. 把西蘭花泥壓成比薩底放進烤箱烘烤10-15分鐘</span><br />
<span style="font-family: sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: sans-serif; font-size: 16px;">5. 把比薩底拿出來,鋪上意大利麵醬,火腿,洋蔥和芝士後再放進烤箱烘烤10-15分鐘即可</span>Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-40884222796512686322016-12-07T11:56:00.000+00:002016-12-07T12:19:39.958+00:00自家製芝士(奶酪)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxuadmmsE0iBFfEjCiJN3Fn2PMcMZRvMaRZCbX5B3_rUKqcKIkuDNMfPRKGnRNFFFQ7bogvi3asjrVrFeC10Whcfpuaw3-e1hzy5oD_1A01wplTohcAtUwZTBYvSygAvZqkjww-qLuZLr/s1600/15369082_10209375112228294_5438488718512463252_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxuadmmsE0iBFfEjCiJN3Fn2PMcMZRvMaRZCbX5B3_rUKqcKIkuDNMfPRKGnRNFFFQ7bogvi3asjrVrFeC10Whcfpuaw3-e1hzy5oD_1A01wplTohcAtUwZTBYvSygAvZqkjww-qLuZLr/s320/15369082_10209375112228294_5438488718512463252_o.jpg" width="298" /></a></div>
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有時候牛奶快要過期,可是量還有不少的時候不知道該做什麼。稍微上網看了一看,發現可以自己做芝士,而且所需要的材料和步驟也不太多。</div>
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<u>材料</u></div>
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新鮮牛奶 1公升</div>
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檸檬汁 1個檸檬的量</div>
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鹽 適量</div>
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<u>做法</u></div>
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1. 把牛奶煮至稍微沸騰後,煮的過程要不斷攪拌</div>
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2. 牛奶煮至沸騰的時候,離火把檸檬汁和鹽巴倒進攪拌均勻後放一旁靜置10分鐘等候乳清和乳塊分離</div>
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3. 把液體倒進有兩或三層粗棉布的篩中,然後把裡面的水分盡量榨乾即可</div>
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p.s. 新鮮的芝士可以放進冰箱冷藏,食用期大約一星期</div>
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-48087590899647139922016-12-03T16:24:00.000+00:002016-12-03T16:24:25.941+00:00聖誕樹布朗尼<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpb_NC8rFh1kbEFZ4Fxb7l38cdx2l61CU1kyLjG4dBwS4qpFZrmzW7zcEW79LOAz9c8sGZwmJRkWDuzqmvl68K_6eZWTDL_b6HfZ9Xm5-rgEekrwE_LV_nMqW1hqhQzBit91OEUCOvV1J/s1600/15289179_10209337514408372_5889722565849286276_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpb_NC8rFh1kbEFZ4Fxb7l38cdx2l61CU1kyLjG4dBwS4qpFZrmzW7zcEW79LOAz9c8sGZwmJRkWDuzqmvl68K_6eZWTDL_b6HfZ9Xm5-rgEekrwE_LV_nMqW1hqhQzBit91OEUCOvV1J/s400/15289179_10209337514408372_5889722565849286276_o.jpg" width="400" /></a></div>
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we wish you a merry Christmas we wish you a merry Christmas, 又到了一年一道的聖誕,每年除了想那一年作什麼樣的聖誕蛋糕以外就是想做什麼小小又帶有聖誕氣氛的小甜點送人。<br />
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可是大多數人都會做一些薑餅人,這種傳統的小甜點。而我卻像做一些比較不同的所以這次就做了聖誕樹模樣的布朗尼,濕潤的布朗尼,誘人的巧克力香味,加上精緻的裝飾。而且做法十分簡單,手殘的人都做得了,很適合新手去試試,讓身邊的人驚喜驚喜。<br />
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<u>材料</u><br />
牛奶巧克力 200克<br />
無鹽奶油 250克<br />
可可粉 80克<br />
中筋麵粉 65克<br />
泡打粉 1茶匙<br />
砂糖 150克<br />
雞蛋 4隻<br />
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<u>做法</u><br />
1. 把烤箱預熱至180度,用烘培紙包在一個8寸的蛋糕模裡<br />
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2. 把巧克力切碎,和牛油一起放入一個大碗裡隔水加熱。要不斷的攪拌哦<br />
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3. 在另一個碗裡,把可可粉和麵粉過篩加入糖和泡打粉攪拌好<br />
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4. 把這些乾的粉類全拌進已融化了的巧克力裡<br />
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5. 把雞蛋打散,然後加進混合物裡攪拌均勻<br />
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6. 倒進模具裡然後放進烤箱烘培25分鐘<br />
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7. 最後讓布朗尼攤涼以後切成8個三角形然後裝飾,用竹籤之類的插在底部當作樹幹便可Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-25051140618149592202016-10-05T17:13:00.000+01:002016-10-05T17:13:01.232+01:00日本半熟芝士蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40HLqYO2Wp4yO-H67swfYGsWM9-IxeenM6BcZpBtJS4xvnUzJkoKsHcdgCRff6wLi5LYDtTtX_m_2Coj4umBV6lzgqDL0SA8V26NyK55doosue6eGRjLJDZV4dNVXw1H45MVvLJH3Ir8a/s1600/14560170_10208826438351790_297185074858787910_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40HLqYO2Wp4yO-H67swfYGsWM9-IxeenM6BcZpBtJS4xvnUzJkoKsHcdgCRff6wLi5LYDtTtX_m_2Coj4umBV6lzgqDL0SA8V26NyK55doosue6eGRjLJDZV4dNVXw1H45MVvLJH3Ir8a/s400/14560170_10208826438351790_297185074858787910_o.jpg" width="400" /></a></div>
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半熟芝士蛋糕,很久以前就看過,食譜也找過,可就是一直沒有嘗試。現在終於做了出來,雖然不知道外面售賣的是怎樣的味道,如何製造,但我做的這個其實十分簡單,任何人都可以輕易的做出來。<br />
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最需要注意的是你希望它有多流心,剛剛出烤箱的會非常流心約3分熟;放了在冰箱15-20分鐘的是半熟;1個小時以上就會變成實心。所以隨自己喜歡製作出屬於自己的流心芝士蛋糕吧:)<br />
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<u>材料</u><br />
消化餅 250克<br />
融化牛油 75克<br />
忌廉起司 (cream cheese) 200克<br />
馬斯卡彭起司(mascarpone) 100克<br />
砂糖 50克<br />
厚忌廉 110克<br />
牛奶 40克<br />
檸檬汁 10克<br />
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<u>做法</u><br />
1. 把融化了的牛油加入弄碎了的消化餅裡攪拌均勻然後做成餅底和蛋糕的外圍<br />
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2. 把忌廉起司,馬斯卡彭起司和砂糖打至鬆軟<br />
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3. 加入忌廉,牛奶,檸檬汁攪拌均勻<br />
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4. 倒進模具後放進冰箱冷藏15分鐘,與此同時預熱烤箱至210度。<br />
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5.15分鐘後在芝士表面塗上蛋液,放進烤箱烘烤15-20分鐘或放表面變成金黃色<br />
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6.最後把烘烤完成的當放進冰箱20分鐘左右,半熟芝士蛋糕就完成<br />
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-54583544208578477362016-09-08T14:24:00.000+01:002016-09-08T14:24:09.990+01:00咖啡巧克力慕斯<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI0TJTCQzmoLf5rQPfrnZXdCLNNQXZBGydai_DEvzpIdxXfiMFpqEO3MSh6URmhA2TuH8PT6Mh0OaXXnlrmIy7IHAIHC9s2QzvgLu4nn7gF89sCHBbYjukBkOZnhRfNCWsEjVRK724RDV/s1600/tumblr_od6rotsyE41ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI0TJTCQzmoLf5rQPfrnZXdCLNNQXZBGydai_DEvzpIdxXfiMFpqEO3MSh6URmhA2TuH8PT6Mh0OaXXnlrmIy7IHAIHC9s2QzvgLu4nn7gF89sCHBbYjukBkOZnhRfNCWsEjVRK724RDV/s400/tumblr_od6rotsyE41ty79y5o1_1280.jpg" width="400" /></a></div>
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這個慕斯蛋糕是我從網上看到的一個食譜中在自我稍微改良後的成品,這個慕斯的口感比平常的軟身可能是因為用了忌廉而且並沒有加入魚膠粉所以沒有平常的堅固。<br />
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嘗試這個方法的原因是,他所需要的材料和工序也不多很適合剛剛開始學甜品的人去做。而且這個食譜我是偏向不太甜的方向去做,如果嗜甜的人可以把黑巧克力改為白或是牛奶巧克力。<br />
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<u>材料</u><br />
黑巧克力 170克<br />
即溶咖啡 20克<br />
砂糖 30克<br />
厚忌廉 140克<br />
厚忌廉 300克<br />
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<u>做法</u><br />
1. 把砂糖,咖啡和140克忌廉倒進鍋子裡加熱,當所有東西融合了而且忌廉開始翻滾就可以關火<br />
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2. 然後把忌廉倒進巧克力塊裡,放一旁待用。<br />
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3. 把300克忌廉打發至硬性發泡(即是倒轉也不會掉下來)<br />
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4. 把巧克力混合物攪拌均勻,檢查所有巧克力都已經融化。這個時候可以再嚐一口,試試是否自己想要的口味。<br />
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5. 然後把已打發的忌廉拌進巧克力混合物裡,最後倒進模具冷藏2-3小時即可<br />
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6. 蛋糕上的圖案可以隨自己心裡去做出調整,或是加上其他自己想要放的裝飾品也可。Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-80575931070239438652016-08-14T12:50:00.000+01:002016-08-14T13:16:07.634+01:00日式麵包王--微波爐麵包<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvhP_mu6tX1xhfHWvnlOWjnNFAEQq_LFUiA0qEBeprrQvl5yHf_wjAwtuKJnoV5Z6uBVeltgKq-B-UDGUYG8bRbpxobaKfUw5e0OWJjuPie2yzvkVX_x_1McMP6AZ3XDD5QPIoKzVu4Ce/s1600/tumblr_obuy2ytXNi1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvhP_mu6tX1xhfHWvnlOWjnNFAEQq_LFUiA0qEBeprrQvl5yHf_wjAwtuKJnoV5Z6uBVeltgKq-B-UDGUYG8bRbpxobaKfUw5e0OWJjuPie2yzvkVX_x_1McMP6AZ3XDD5QPIoKzVu4Ce/s400/tumblr_obuy2ytXNi1ty79y5o1_1280.jpg" width="400" /></a></div>
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最近翻看一套小時候蠻喜歡的動漫--日式麵包王。我總覺得可以不顧一切盡全力追逐自己的夢想的人真的很帥!!而為自己的夢想付出百分之二百努力的人更是值得尊敬。</div>
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哈哈,離題了:3 其實大家都知道基本在做麵包的時候除非是無發酵的麵包以外都需要90分鐘以上,不過在日式麵包王裡面東和馬利用微波爐把時間縮短至60分鐘以內成功通過複賽進入8強。</div>
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<u>材料</u></div>
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牛奶 75毫升</div>
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無鹽牛油 8克</div>
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高筋麵粉 65克+35克</div>
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芝麻 適量</div>
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鹽 1克</div>
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酵母 4克</div>
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糖 9克</div>
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<u>做法</u></div>
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1. 把牛油和牛奶放進耐熱的器皿進微波爐用大火丁30秒</div>
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2. 然後把它們攪拌至發泡再經過充分的攪拌</div>
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3. 加入35克麵粉,糖,酵母,和鹽後攪拌均勻。當攪拌到一定程度的時候加入65克麵粉弄成一個麵團,麵團會有點濕</div>
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4. 把麵團用一塊濕布蓋住用微波加熱30秒,第一次發酵完結</div>
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5. 在砧板撒點麵粉,把麵團分成4份.用濕布蓋著靜置10分鐘</div>
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6. 用手指壓麵團放氣,然後揉成圓形用弱微波加熱30秒</div>
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7.把麵團表面弄濕,撒上芝麻。蓋上濕布靜置10分鐘。同時預熱烤箱至220度</div>
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8.當第二次發酵完成就可以放進烤箱烘烤10-15分鐘即可</div>
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-9726920132590719532016-07-25T12:32:00.000+01:002016-07-25T12:32:38.377+01:00雞胸肉釀墨西哥酪梨沙拉醬沙拉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3Ch0p5d2eQZnrhG0FfFw8ijxP-0nP67zFAA_tDLnkTiarS7JheZdaAPK2Sxup8iLyyeQphb_fMknJ-RKpffA2xnsNBhHvmcVcQqYj8qSNBKt7TMeZBzC-WP8vOkb18E0GI_kHkB4Jesm/s1600/tumblr_oav898p1Va1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3Ch0p5d2eQZnrhG0FfFw8ijxP-0nP67zFAA_tDLnkTiarS7JheZdaAPK2Sxup8iLyyeQphb_fMknJ-RKpffA2xnsNBhHvmcVcQqYj8qSNBKt7TMeZBzC-WP8vOkb18E0GI_kHkB4Jesm/s400/tumblr_oav898p1Va1ty79y5o1_1280.jpg" width="400" /></a></div>
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難得做了墨西哥酪梨沙拉醬就決定弄一個釀雞肉,不過因為有巴馬火腿會很咸而且只有肉會不健康,所以決定弄沙拉,簡簡單單,快快的一個午餐就完成。</div>
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<u>材料</u></div>
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雞胸肉 1個</div>
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<a href="http://nicolelovesharing.blogspot.com/2016/07/guacamole.html" target="_blank">自製墨西哥酪梨沙拉醬</a> 適量</div>
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巴馬火腿(Prama ham) 2片</div>
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生菜 3片</div>
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<u>做法</u></div>
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1. 把雞胸肉切半不過不要切斷</div>
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2.把墨西哥酪梨沙拉醬釀進去後用一片巴馬火腿包裹著雞肉</div>
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3. 平底鍋預熱後加油然後放進雞肉煎熟</div>
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4. 與此同時把生菜和巴馬火腿弄成塊狀放在盤子裡,加一點墨西哥酪梨沙拉醬</div>
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5. 當雞肉煎好的時候放上去就完成Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-23653832306729359042016-07-25T12:14:00.000+01:002016-07-25T12:14:56.703+01:00超簡單墨西哥酪梨沙拉醬(Guacamole)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbGuwUerBYIeq1iypIM-bsZ43qcZ_dDhrjUEtCD7e098IbvSoExEQX0X-dBYnf6ym6yMtH-dXn5NnJ3tLIDZ4cXPHjSd1oztm7kCmlynLLey12IJcLMZzkTw_LOkr2uqRc81mPAIW5GwB/s1600/tumblr_oav8s4H5lg1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbGuwUerBYIeq1iypIM-bsZ43qcZ_dDhrjUEtCD7e098IbvSoExEQX0X-dBYnf6ym6yMtH-dXn5NnJ3tLIDZ4cXPHjSd1oztm7kCmlynLLey12IJcLMZzkTw_LOkr2uqRc81mPAIW5GwB/s400/tumblr_oav8s4H5lg1ty79y5o1_1280.jpg" width="400" /></a></div>
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以前我並不喜歡吃酪梨,但是當第一次吃完人家親手做的墨西哥酪梨沙拉醬我就愛上它。最近天氣有點熱,所以最適合吃沙拉那種涼涼的食物,不過純粹的沙拉會有點悶所以做了墨西哥酪梨沙拉醬作為佐料,配沙拉超好吃。<br />
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記得做墨西哥酪梨沙拉醬的酪梨要挑選比較熟,即捏的時候比較軟的那些才可以做的比較容易和好吃。<br />
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<u>材料</u><br />
酪梨 2個<br />
番茄 3個<br />
洋蔥 1/2個<br />
鹽 適量<br />
黑胡椒 適量<br />
檸檬汁 適量<br />
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<u>做法</u><br />
1. 把酪梨肉用叉子壓成泥狀<br />
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2. 把番茄,洋蔥切丁然後拌入酪梨泥裡<br />
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3. 加入適量的鹽,黑胡椒和檸檬汁做調味即可<br />
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-32425767584851559912016-06-28T13:54:00.000+01:002016-06-28T13:54:29.758+01:00韓式照燒雞腿肉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZ9ToipdQryaCEgFVIc0Ukr5Qyoj9goLO3dAk8E9DLfZvluNzLpgrgUIiCrMNKED53EWMc1VTncQMxpF_s7CAFpkrXjIY8SjRANrb1mnqLhm89TwvZlwknqboo4TVFRUqDqjW9p4feDRD/s1600/tumblr_o965gfpXFt1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZ9ToipdQryaCEgFVIc0Ukr5Qyoj9goLO3dAk8E9DLfZvluNzLpgrgUIiCrMNKED53EWMc1VTncQMxpF_s7CAFpkrXjIY8SjRANrb1mnqLhm89TwvZlwknqboo4TVFRUqDqjW9p4feDRD/s400/tumblr_o965gfpXFt1ty79y5o1_1280.jpg" width="400" /></a></div>
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最近我在摸索怎麼樣擺盤還有怎樣把食物照得比較好看,不知道這樣好看嗎?</div>
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韓式炸雞,大家都吃得不少。韓式照燒雞又有沒有吃過呢?其實我叫它韓式只不過是因為我用了韓式辣醬,所以它是否韓式其實我也不知道,可能用其他辣醬也能代替。只不過我認為韓式辣醬的味道是有點不一樣,它並非純粹的辣,而是有點咸咸甜甜的感覺?所以我很喜歡用韓式辣醬,不過如果用其他的會更好一定要告訴我!!</div>
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<u>材料</u></div>
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雞腿肉 2隻去骨</div>
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韓式辣醬 1茶匙</div>
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糖 1.5茶匙</div>
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醬油 1.5茶匙</div>
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水 1湯匙</div>
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生菜(切絲) 2塊</div>
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<u>做法</u></div>
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1. 把平底鍋預熱後,把雞腿肉皮向底放進鍋裡</div>
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2. 把辣醬,糖,醬油,水在碗裡攪拌均勻</div>
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3. 當雞皮變成金黃色的時候,把醬料倒進然後把蓋子蓋上</div>
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4. 把切好的生菜鋪在碟子上,當雞肉全都變白的時候就可以把蓋子打開再將兩邊都沾滿醬汁即可上碟</div>
<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-42610067284497518582016-06-22T16:45:00.000+01:002016-06-22T16:45:58.609+01:006 分鐘日式拉麵<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqq2DT8lAl92mNWbibCtDfIVCzH4itudfhmikj9zHgRSplXc5JN1rXIcTIrvHB6TEyfU21ohoDPzCnq1rALxANTtmmokLzqNooeRhU3JLcOnpvqtcHXMOBrdNGsVFAxruDsof7L5RljabZ/s1600/tumblr_o940c4YR5J1ty79y5o1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqq2DT8lAl92mNWbibCtDfIVCzH4itudfhmikj9zHgRSplXc5JN1rXIcTIrvHB6TEyfU21ohoDPzCnq1rALxANTtmmokLzqNooeRhU3JLcOnpvqtcHXMOBrdNGsVFAxruDsof7L5RljabZ/s400/tumblr_o940c4YR5J1ty79y5o1_1280.jpg" width="400" /></a></div>
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有時候一個人煮飯真的嫌麻煩,可是又想吃好吃的。最近就用了6分鐘煮了一個拉麵還有半熟蛋,雖然湯底是即溶粉末,不過一個人就不需要這麼計較,好吃滿足就可以啦。</div>
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其實只要在煮飯前清楚知道自己程序,善用所有可以用的器具。就可以用最少的工具,最短的時間煮好一頓飯給自己。</div>
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<u>材料</u></div>
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即食中華麵連湯包 1包(約93克)</div>
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木耳(泡好的) 1塊</div>
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雞腿肉 (切丁) 1塊</div>
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蔥 1條</div>
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雞蛋 1個</div>
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醃料:</div>
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醬油 適量</div>
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糖 適量</div>
鹽 適量<br />
油 適量<br />
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<u>做法</u><br />
1. 在把水煮滾中,把泡好的木耳切條,蔥切丁,雞肉用醃料醃好<br />
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2. 當水煮滾的時候,把雞蛋和木耳放進煮3分鐘<br />
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3. 3分鐘後再把麵放進去煮3分鐘,與此同時把醃好的雞肉放進微波爐“丁”2分鐘<br />
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4. 把碗拿出來,把湯包倒進去。當麵也煮好的時候,先把煮麵的熱水倒進碗裡,然後放麵,再把木耳雞肉雞蛋和蔥放好即成。<br />
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最終料理時間6分鐘完成!!!Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0tag:blogger.com,1999:blog-7662591104097416998.post-71386921586171800762016-06-20T00:43:00.000+01:002016-06-20T00:43:22.259+01:00韓國麻薯麵包<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rPriQA6Xu4HDOTO3dUhyphenhyphen_utE9PLIscjIwBhEpRiJONRL1Rn012VprV9dPG9YRv-cDmHvJre8Tw1Ahl8HrHKp9dvSJNnJ4ntYAZpV9gIyJzk-NEi8egvpP0cZtAFnUyMHfmI7iE4R5ZsU/s1600/%25E5%25A4%25A7%25E9%25BA%25BB%25E8%2596%25AF%25E9%25BA%25B5%25E5%258C%2585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rPriQA6Xu4HDOTO3dUhyphenhyphen_utE9PLIscjIwBhEpRiJONRL1Rn012VprV9dPG9YRv-cDmHvJre8Tw1Ahl8HrHKp9dvSJNnJ4ntYAZpV9gIyJzk-NEi8egvpP0cZtAFnUyMHfmI7iE4R5ZsU/s1600/%25E5%25A4%25A7%25E9%25BA%25BB%25E8%2596%25AF%25E9%25BA%25B5%25E5%258C%2585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rPriQA6Xu4HDOTO3dUhyphenhyphen_utE9PLIscjIwBhEpRiJONRL1Rn012VprV9dPG9YRv-cDmHvJre8Tw1Ahl8HrHKp9dvSJNnJ4ntYAZpV9gIyJzk-NEi8egvpP0cZtAFnUyMHfmI7iE4R5ZsU/s1600/%25E5%25A4%25A7%25E9%25BA%25BB%25E8%2596%25AF%25E9%25BA%25B5%25E5%258C%2585.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rPriQA6Xu4HDOTO3dUhyphenhyphen_utE9PLIscjIwBhEpRiJONRL1Rn012VprV9dPG9YRv-cDmHvJre8Tw1Ahl8HrHKp9dvSJNnJ4ntYAZpV9gIyJzk-NEi8egvpP0cZtAFnUyMHfmI7iE4R5ZsU/s320/%25E5%25A4%25A7%25E9%25BA%25BB%25E8%2596%25AF%25E9%25BA%25B5%25E5%258C%2585.jpg" width="320" /></a></td></tr>
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以前曾經使用糯米粉和木薯粉製作麻薯波波,但是總是弄不出那種Q彈軟糯的感覺。也許是比例上的不對,不過這次使用了韓國的麻薯麵包粉就做出這種軟軟糯糯的感覺。可惜我不懂韓文,要不然我就可以知道到底用了什麽材料才可以做出這種感覺,要是有人知道原因可以告訴我就好啦。還有在做的過程,麵糰雖然是黏黏的可是用手揉成球狀的時候卻不會粘手,還真是蠻奇怪。<br />
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第一幅是大版本的,而且烘烤時間比較長,做出來表皮脆脆的,而内裏就軟糯的。第二張小小的球狀是烘烤時間比較短所以整個從外到内都是軟糯的,隨著自己所喜歡而做出不同口感的料理。<a name='more'></a><br />
<u>材料</u></div>
韓國麻薯麵包粉 1包(250克)<br />
牛奶 90毫升<br />
鷄蛋 1隻<br />
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<u>做法</u><br />
1. 把烤箱預熱至180度<br />
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2. 把牛奶和鷄蛋加入麵包粉裡攪拌均匀<br />
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3a. 做大的版本就分成9份放進烤箱烘烤30-40分鐘<br />
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3b.做小的版本就分成16份烘烤15-20分鐘<br />
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<br />Anonymoushttp://www.blogger.com/profile/01464180406702980784noreply@blogger.com0