tag:blogger.com,1999:blog-36145021113667372902024-03-13T07:00:45.731-07:00 Christina's Lifestyle Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.comBlogger442125tag:blogger.com,1999:blog-3614502111366737290.post-90832873630793815502018-08-14T02:32:00.002-07:002021-06-15T21:05:12.775-07:00水密桃布丁<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qcYJSgooNDNooeQ8vuUVeZspWse_7D0SPQUtCQX1z7R2NRA-5uL6Pqb4Zj5mB4P1EMuW17ivx8J9Uf9X_7t4r8ehFFH3YgBuK-y6ce1MCfvC6FYE0Zagga7sGDHlmOLw1f6B4Ag8AJc/s1600/IMG_2590.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1600" height="256" id="id_b70c_7556_7a21_139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qcYJSgooNDNooeQ8vuUVeZspWse_7D0SPQUtCQX1z7R2NRA-5uL6Pqb4Zj5mB4P1EMuW17ivx8J9Uf9X_7t4r8ehFFH3YgBuK-y6ce1MCfvC6FYE0Zagga7sGDHlmOLw1f6B4Ag8AJc/w320-h256/IMG_2590.JPG" width="320" /></a></div>
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<span face="".pingfangsc-regular"" style="color: white; font-size: large;">材料:</span></div>
<div style="font-family: ".PingFang SC"; font-stretch: normal; line-height: normal;">
<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">罐头水密桃</span><span style="font-family: ".sfuitext";"> 10</span><span face="".pingfangsc-regular"">大片(合算是</span><span style="font-family: ".sfuitext";">5</span><span face="".pingfangsc-regular"">粒)压成泥</span></span></div>
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<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">幼糖</span><span style="font-family: ".sfuitext";"> 120g</span></span></div>
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<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">鱼㬵粉</span><span style="font-family: ".sfuitext";"> 40g</span></span></div>
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<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">热水</span><span style="font-family: ".sfuitext";"> 300ml</span></span></div>
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<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">清水</span><span style="font-family: ".sfuitext";"> 400ml</span></span></div>
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<span style="color: white; font-size: large;"><span face="".pingfangsc-regular"">鲜奶油</span><span style="font-family: ".sfuitext";"> 200ml</span></span></div>
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<span face="".pingfangsc-regular"" style="color: white; font-size: large;">做法:</span></div>
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<span style="color: white; font-size: large;"><span style="font-family: ".sfuitext";">1</span><span face="".pingfangsc-regular"">)幼糖和鱼㬵粉一起拌匀,加入热水搅至溶。</span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: ".sfuitext";">2</span><span face="".pingfangsc-regular"">)做法(</span><span style="font-family: ".sfuitext";">1</span><span face="".pingfangsc-regular"">)加入水密桃泥用搅拌机打至幼滑,最后加入鲜奶油和清水拌匀,过筛备用。</span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: ".sfuitext";">3</span><span face="".pingfangsc-regular"">)将布丁液倒入模具放入冰箱冷藏至凝固。</span></span></div>
<div style="font-family: ".PingFang SC"; font-stretch: normal; line-height: normal;">
<span style="color: white; font-size: large;"><span style="font-family: ".sfuitext";">4</span><span face="".pingfangsc-regular"">)将己凝固的布丁倒扣出来即可食用。</span></span></div>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-21952463732855918252018-01-17T01:53:00.002-08:002018-01-17T01:53:50.004-08:00虾米辣椒酱<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0FRiZIQRrNLUf3RhWYvCY_6CbNE7Pz0QzVXEudn1M3zUOTvFHZ8AgStmXdMBH5ZIRiGE1em6ysD3EjM9VG0F8v0ZVtmQbWO13hZfNrglm1pZT9LqDyCiK7xG0ZrsHJBltIr5dWMKsNk/s1600/IMG_7270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1271" data-original-width="1600" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0FRiZIQRrNLUf3RhWYvCY_6CbNE7Pz0QzVXEudn1M3zUOTvFHZ8AgStmXdMBH5ZIRiGE1em6ysD3EjM9VG0F8v0ZVtmQbWO13hZfNrglm1pZT9LqDyCiK7xG0ZrsHJBltIr5dWMKsNk/s400/IMG_7270.JPG" width="400" /></a></div>
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<br /><br /> 材料(A):(全部材料磨烂)<br /> 辣椒干 100g(煮软沥干水份,可自行调整用量)<br /> 小葱头 20粒<br /> 蒜头 15粒<br /> 石古仔 3粒(buah keras)<br /> 油 适量(油的用量以能够搅动辣椒干,小葱头,蒜头即可)<br /><br /> 材料:(B)<br /> 虾米 200g(泡水浸软,捣烂)<br /> 猪油渣 150g(切碎)<br /><br /><br /> 调味料:(自行调整,以甜中带咸为准)<br /> 生抽 适量<br /> 盐 适量<br /> 糖 适量<br /><br /><br /> 做法:<br /> 烧热4大匙油,以慢火炒香材料(A)和材料(B),需炒至颜色变深红色。 <br /> 加入调味料兜炒均匀,试味,盛起。 <br /><br /><div>
注:所有的材料和调味料可依各人的口味和喜好调整用量。</div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-51420575660793272372017-06-22T00:40:00.000-07:002017-06-22T00:42:22.617-07:00牛油果雪糕<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJt-Y0Nl-UTquxDAERQmyYBWCiqwkUhZd4aU81vuRqKoZ61J9VZC6PXcT4whtVktIy6mNAzmzlPHvYECoBEKtxzLRGv5s73G1i7LZ4Nd0RQIQMUFuuPms2uxxrc1bJw5SCP2egHP_6Czo/s1600/IMG_4150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJt-Y0Nl-UTquxDAERQmyYBWCiqwkUhZd4aU81vuRqKoZ61J9VZC6PXcT4whtVktIy6mNAzmzlPHvYECoBEKtxzLRGv5s73G1i7LZ4Nd0RQIQMUFuuPms2uxxrc1bJw5SCP2egHP_6Czo/s400/IMG_4150.JPG" width="400" /></a></div>
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<span style="font-size: large;">材料:</span><br />
<span style="font-size: large;"> 牛油果 6粒</span><br />
<span style="font-size: large;"> 浓椰浆 500g</span><br />
<span style="font-size: large;"> 柠檬汁 1大匙</span><br />
<span style="font-size: large;"> 赤藓糖醇/Erythritol 100g(可改用幼白糖)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;"> 全部材料用食物处理机打至幼滑。</span><br />
<span style="font-size: large;"> 倒入密封盒子,放入冰箱冷冻至凝固即可。</span><br />
<br />Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com1tag:blogger.com,1999:blog-3614502111366737290.post-62452037641027452412017-05-05T07:43:00.000-07:002017-05-05T07:46:11.441-07:00浓郁巧克力蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VBdJJw90-kDn9ON3jzFH01jhmfC-G0p-n2H0Lhl3l7cbyu2WjezYjXKzAC0YP-sy7muNT1CeFgttQztIDm0EpKTPeXn8KQtJUxXqz1ih-pu5keOzZjcFcmw0QlHyh_tI0hWCaMKCDoo/s1600/IMG_2512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VBdJJw90-kDn9ON3jzFH01jhmfC-G0p-n2H0Lhl3l7cbyu2WjezYjXKzAC0YP-sy7muNT1CeFgttQztIDm0EpKTPeXn8KQtJUxXqz1ih-pu5keOzZjcFcmw0QlHyh_tI0hWCaMKCDoo/s400/IMG_2512.JPG" width="400" /></a></div>
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<span style="font-size: large;"> 8寸活动烤模<br /> 材料: <br /> 油 50g <br /> 鲜奶 80g <br /> 可可粉 15g <br /> 苦甜巧克力 100g <br /> 蛋黄 90g <br /> 蛋白 180g<br /> 柠檬汁 1茶匙 <br /> 幼黄糖 110g<br /> 低筋面粉 75g</span>
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<span style="font-size: large;"> 做法:</span><ol>
<li><span style="font-size: large;">鲜奶和油一起隔水加热之后,熄火加入可可粉和巧克力一起搅拌均匀。</span></li>
<li><span style="font-size: large;">加入蛋黄搅拌均匀。</span></li>
<li><span style="font-size: large;">蛋白和柠檬汁打至粗泡后,幼黄糖分3次加入打至7一8分发。</span></li>
<li><span style="font-size: large;">取1/3蛋白霜加入巧克力糊里拌匀,加入1/3的低筋面粉轻轻的翻拌均匀。</span></li>
<li><span style="font-size: large;">再将剩下的蛋白霜和低筋面粉分别交替的加入翻拌均匀。</span></li>
<li><span style="font-size: large;">倒入烤模以150度烤40一45分钟或至全熟。</span></li>
<li><span style="font-size: large;">烤好后取出烤模倒扣待冷之后才脱模切片</span>。</li>
</ol>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-35443690956710518192017-04-30T01:17:00.000-07:002017-04-30T01:26:47.367-07:00古早味香草牛油蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0PxDncDtOiKSQzecoOqO_I9dmC2ONHtQp9QhElCs3_HUnhPDDgmp0FYzP6X9q-tK4MLQkKCkqCQ0iVFF9E2VLkh1SPx45SAyXQ6wUJnHgmMzmk1FsyqblDSkG-kDY0rL1n87mr7DeiE/s1600/IMG_2647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0PxDncDtOiKSQzecoOqO_I9dmC2ONHtQp9QhElCs3_HUnhPDDgmp0FYzP6X9q-tK4MLQkKCkqCQ0iVFF9E2VLkh1SPx45SAyXQ6wUJnHgmMzmk1FsyqblDSkG-kDY0rL1n87mr7DeiE/s400/IMG_2647.JPG" width="400" /></a></div>
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<span style="font-size: large;"> 材料 :</span><br />
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<span style="font-size: large;"> 牛油 70g</span></div>
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<span style="font-size: large;"> 细砂糖 20g</span></div>
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<span style="font-size: large;"> 牛奶 60g</span></div>
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<span style="font-size: large;"> 蛋黄 4粒</span><br />
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<span style="font-size: large;"> 香草豆荚 一根 (香草豆莢剖开取出籽,只用籽的部分。如果没香一草豆莢可以用半茶匙香草精代替)<br /> 盐 少许<br /> 低筋面粉 100g(过筛)<br /> 蛋白 4粒<br /> 柠檬汁 2tsp</span></div>
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<span style="font-size: large;"> 细砂糖 40g<br /><br />做法 :</span><br />
<ol>
<li><span style="font-size: large;">将牛油隔水溶化,加入20g细砂糖, 加入牛奶搅拌至糖完全溶化。加入蛋黄快速搅拌均匀。加入香草豆籽和盐。搅拌均匀离火。然后加入面粉搅拌至光滑无颗粒。</span></li>
<li><span style="font-size: large;">蛋白加入柠檬汁打至起泡,慢慢加入剩余的砂糖打发至湿性发泡。</span></li>
<li><span style="font-size: large;">取 1/3 蛋白霜加入蛋黄糊里拌均勻。然后再把面糊全部倒入剩余的蛋白霜內轻拌匀即可。</span></li>
<li><span style="font-size: large;">7寸模围好烘焙纸。 将拌匀后蛋糕面糊倒入模具內。进烘炉轻轻的敲几下,敲出大汽泡。</span></li>
<li><span style="font-size: large;">水浴法150c,烤50分钟后再烤 160c 10分钟</span>。</li>
<li><span style="font-size: large;">出炉5分钟后撕开烘焙纸。不需要倒扣,马上取出蛋糕待凉后再切片。</span></li>
</ol>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-83215193848982819512017-04-30T00:52:00.001-07:002017-04-30T01:23:29.022-07:00布鲁塞尔松饼 Brussels Waffle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R4XwvrWwFHnZ3y5zjMKqenbgv2BZH5fPl5v9R_Npthk5k36FekOXIRG-bNVCiUB7EoJImMxpqXDzwRzp1R5KhJy_WSx9HipFIuvzcznNUkB1DMyDiqeu0YyC64Y5n-tzabBkNZwZrvo/s1600/IMG_2704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R4XwvrWwFHnZ3y5zjMKqenbgv2BZH5fPl5v9R_Npthk5k36FekOXIRG-bNVCiUB7EoJImMxpqXDzwRzp1R5KhJy_WSx9HipFIuvzcznNUkB1DMyDiqeu0YyC64Y5n-tzabBkNZwZrvo/s400/IMG_2704.JPG" width="400" /></a></div>
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<span style="font-size: large;"> 材料:<br /> 水 125ml</span><br />
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<span style="font-size: large;"> 即溶酵母粉 1/2小匙<br /> 全蛋 1个<br /> 细砂糖 20g<br /> 普通面粉 120g<br /> 发粉 1/2茶匙<br /> 幼盐 1/2小匙<br /> 溶化牛油 30g</span><br />
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<span style="font-size: large;"> 做法:</span><br />
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<ol><span style="font-size: large;">
<li>酵母加入水中混合 。 </li>
<li>蛋和糖搅拌均匀,加入1的酵母水拌匀 。 </li>
<li>筛入粉类,搅拌至无颗粒 。 </li>
<li>加入溶化牛油,搅拌成幼滑的面糊 。 </li>
<li>盖上盖子,静止1 ~ 1.5个小时 。 </li>
<li>预热松饼机,将一大勺面糊放在松饼机上,铺平,盖上盖子烘烤约5-6分钟或至面糊表面干即可。</li>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-83824869261570604182017-04-02T00:39:00.001-07:002017-04-02T00:44:30.559-07:00法式摩卡榴莲千层蛋糕 French-style Mocha Durian Mille Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bR_bGLkpRRMHw12bc4wroeG1TQpSoVFsV0V5SHOxPrqDg2kdQoxLzzOlymmkmw4ApK74n3xyb7oQK-AnNoZ5gyKEvIKbrEW8Z6CREAw-Jvozy1gAc7ZjaK8ZKwSNtEbgV8rOLV7OYdE/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bR_bGLkpRRMHw12bc4wroeG1TQpSoVFsV0V5SHOxPrqDg2kdQoxLzzOlymmkmw4ApK74n3xyb7oQK-AnNoZ5gyKEvIKbrEW8Z6CREAw-Jvozy1gAc7ZjaK8ZKwSNtEbgV8rOLV7OYdE/s400/IMG_2138.JPG" width="400" /></a></div>
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<span style="font-size: large;"> 鸡蛋 180g (去壳净重)<br /> 牛奶 300g <br /> 溶化牛油 40g<br /> 细砂糖 40g <br /> 低筋面粉 75g<br /> 无糖可可粉 10g<br /> 即溶咖啡粉 1大匙(加少许热水搅溶成浓糊)<br /> 盐 1/4茶匙 <br /><br /><br /> 馅料: <br /> 新鲜榴莲肉 250g(滤过,取出幼滑的榴莲肉)<br /> 即溶蛋黄粉 25g<br /> 植物性鲜奶油 400g (打发)<br /><br /> 做法:</span><br />
<ol><span style="font-size: large;">
<li>把鸡蛋打散,加入牛奶,溶化牛油和幼糖搅拌均匀。 </li>
<li>加入低筋面粉,无糖可可粉,即溶咖啡糊和盐 搅拌均匀。过滤成幼滑的面糊。 休面30分钟。 </li>
<li>以中火烧热9寸不沾平底锅至冒起少许烟。舀入适量的面糊(每次舀面糊之前必须先搅匀),迅速将锅转一圈至面糊均匀又薄薄地沾满锅底,面糊越薄越好,将剩余的面糊倒回(2)里,再将饼皮煎熟。 </li>
<li>当饼皮煎至旁边微黄,即可取出,重复此步骤至做完。待凉。 </li>
<li>将馅料里的的已过滤的幼滑榴莲肉和即溶蛋黄粉搅拌至浓稠,加入已打发的鲜奶油拌均匀即可。(可事先准备好放入冰箱冷藏保持馅料结实) </li>
<li>每一片饼皮抹上适量榴莲鲜奶油再抹均匀,再叠上一片饼皮用手掌轻轻按一按饼皮使馅料分布均匀,再抹上一层榴莲鲜奶油,重复此步骤至做完。 </li>
<li>包好,放入冰箱冷藏隔夜。</li>
</span></ol>
<span style="font-size: large;">
</span>
<br />
<ol>
</ol>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-38617003233487369872017-03-25T03:47:00.000-07:002017-04-02T00:45:03.510-07:00榴莲布丁 Durian Pudding <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsSGLZIoXI1FSYtea9uktc4epZOMOCCkHRKZTZ890qW7Sq3RXklfq5O11WTkCIvuKGHcRlsppfk13b2PBuciTnYvNkLKSH3WUomn9ezLZjAeCg2VZbZVnfBnAfDAquQisUFnEIWNgnbE/s1600/IMG_2102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsSGLZIoXI1FSYtea9uktc4epZOMOCCkHRKZTZ890qW7Sq3RXklfq5O11WTkCIvuKGHcRlsppfk13b2PBuciTnYvNkLKSH3WUomn9ezLZjAeCg2VZbZVnfBnAfDAquQisUFnEIWNgnbE/s400/IMG_2102.JPG" width="400" /></a></div>
<br />
<div>
<br /></div>
<div>
<div>
<span style="font-size: large;"> 材料:</span></div>
<div>
<span style="font-size: large;"> 榴莲肉 350g</span></div>
<div>
<span style="font-size: large;"> 椰浆 750ml(用稀椰浆)</span></div>
<div>
<span style="font-size: large;"> 燕菜粉 12g</span></div>
<div>
<span style="font-size: large;"> 白砂糖 150g</span></div>
<div>
<span style="font-size: large;"> 班兰叶 数片(打成结)</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"> 做法:</span></div>
<div>
<span style="font-size: large;"> </span></div>
<div>
<span style="font-size: large;"> 1)将榴莲肉和椰漿打成榴莲泥。</span></div>
<div>
<span style="font-size: large;"> 2)加入其他A料一起倒入锅中。</span></div>
<div>
<span style="font-size: large;"> 3)用大火煮,必须边煮边搅拌以防粘锅底。</span></div>
<div>
<span style="font-size: large;"> 4)煮滚后,转小火再煮片刻。</span></div>
<div>
<span style="font-size: large;"> 5)倒入模型内,待冷却。</span></div>
<div>
<span style="font-size: large;"> 6)放入冰箱冷藏至凝固即可。</span></div>
<div>
<br /></div>
</div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-61795872871896319272017-02-21T23:10:00.001-08:002017-04-02T00:45:33.200-07:00凤梨酥 Pineapple Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHZVU_NOwNR-gRE2I6GQ7pdKQaP1xU8t6uxKI88U3hV9yyN3CU7MAoTv6__Niurcqkw0WjMIbrgi_Y-Eap5bxMtp-qIjJrJoc1I282i8YeCFqpOHw6v3PyMFhGPvq67gqaIiOm0oSGa8/s1600/IMG_1239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHZVU_NOwNR-gRE2I6GQ7pdKQaP1xU8t6uxKI88U3hV9yyN3CU7MAoTv6__Niurcqkw0WjMIbrgi_Y-Eap5bxMtp-qIjJrJoc1I282i8YeCFqpOHw6v3PyMFhGPvq67gqaIiOm0oSGa8/s400/IMG_1239.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">凤梨馅 材料: </span><br />
<span style="font-size: large;"> 凤梨 8粒 </span><br />
<span style="font-size: large;"> 糖 600g</span><br />
<span style="font-size: large;"> 桂皮 1支</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 凤梨去皮 ,其中2粒使用刨木薯板刨出凤梨丝,另外6粒用果汁机搅碎~如果没有刨木薯板可 以8粒都用果汁机搅碎 ,沥去部分水份。</span><br />
<span style="font-size: large;"> 把磨碎的凤梨和其他材料放入锅内,大火煮滚之后,转小火慢慢煮至稍干,就要开始一直搅拌,以免煮焦。煮至金黄色,干即可。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 饼皮材料A:</span><br />
<span style="font-size: large;"> 牛油 500g</span><br />
<span style="font-size: large;"> 糖粉 100g</span><br />
<span style="font-size: large;"> 蛋白 1粒</span><br />
<span style="font-size: large;"> 蛋黄 3粒</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 饼皮材料:B</span><br />
<span style="font-size: large;"> 面粉 760g~780g</span><br />
<span style="font-size: large;"> 蛋黄粉(custard powder)4大匙</span><br />
<span style="font-size: large;"> 奶粉 4大匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 蛋黄2粒,打散,抹饼皮用。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;">1. 饼皮材料A拌打成奶油状,加入饼皮材料B揉成团,休面20分钟。</span><br />
<span style="font-size: large;">2. 取10g~13g饼皮搓圆压扁,放上一粒10g的凤梨馅料包起,搓成凤梨形,剪出凤梨花。</span><br />
<span style="font-size: large;">3. 排入烤盘里,刷上蛋液,以160度烘烤大约20~25分钟。</span><br />
<span style="font-size: large;">4. 烤好的凤梨酥必须等至完全冷却后才可入罐收藏,如果没有等待完全冷却的凤梨酥即收藏,凤梨酥很容易发霉。</span>Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-59603216964766852212017-01-21T01:45:00.000-08:002017-04-02T00:46:38.858-07:00巧克力杏仁曲奇饼 Chocolate Almond Cookies <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSIf8O8Gp2s3MxPt8yzhxeRggOoe8-k6TnmCjgATn44Mkp_XeeQfd64GaSAtqOORgrp5iCRqHCUX3Zlv-sIOfkpyqBbjkBc6-7D8PrwQJ5a9b8gc0EK-9JOItruR4tZzMOFEC0qD5rrM/s1600/IMG_1207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSIf8O8Gp2s3MxPt8yzhxeRggOoe8-k6TnmCjgATn44Mkp_XeeQfd64GaSAtqOORgrp5iCRqHCUX3Zlv-sIOfkpyqBbjkBc6-7D8PrwQJ5a9b8gc0EK-9JOItruR4tZzMOFEC0qD5rrM/s640/IMG_1207.JPG" width="491" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料:A</span><br />
<span style="font-size: large;"> 牛油 250g</span><br />
<span style="font-size: large;"> 幼黄糖 160g</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料:B</span><br />
<span style="font-size: large;"> 鸡蛋 2粒</span><br />
<span style="font-size: large;"> 咖啡香精 1/4</span><span style="font-size: large;">小匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料:C(全部一起过筛)</span><br />
<span style="font-size: large;"> 面粉 350g</span><br />
<span style="font-size: large;"> 可可粉 2大</span>匙<br />
<span style="font-size: large;">发粉 一茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料:D</span><br />
<span style="font-size: large;"> 白巧克力豆 100g</span><br />
<span style="font-size: large;"> 黑巧克力豆 100g</span><br />
<span style="font-size: large;"> 杏仁 200g(烤香切碎)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;"> 1. 材料A打至松发,加入材料B打均匀。</span><br />
<span style="font-size: large;"> 2. 把材料C分两次加入打均匀。</span><br />
<span style="font-size: large;"> 3. 最后加入材料D拌均匀。</span><br />
<span style="font-size: large;"> 4. 用茶匙取出小面团放在烤盆上。烤好后的饼干会发大,所以面团之间不要放得太近。</span><br />
<span style="font-size: large;"> 5. 可在面团上再撒上少许的白巧克力豆。(这里的巧克力豆是额外加入的)</span><br />
<span style="font-size: large;"> 6. 放入已备热得烤箱,以170度烘烤约大约20分钟。(温度和时间要依各自的烤箱做调整)</span><br />
<span style="font-size: large;"> 7. 烤好后取出待冷才可收藏。</span>Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-72577959794141469682017-01-21T01:31:00.001-08:002021-06-15T21:07:13.259-07:00巧克力曲奇 Chocolate Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihswEP6tqBsfKVSJxFsqZICAIcnP8bdvAqFe8tFhAcD4yFKUXmGPbd_emTWXRLlzx5ioeAK3yvBWRrKlp_81Cp9t14s7-99F5sNKo2RNyxq9C_VQzGOjtKsF9yde0oqaBdJu7Nb4gjYfA/s1600/IMG_1162.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihswEP6tqBsfKVSJxFsqZICAIcnP8bdvAqFe8tFhAcD4yFKUXmGPbd_emTWXRLlzx5ioeAK3yvBWRrKlp_81Cp9t14s7-99F5sNKo2RNyxq9C_VQzGOjtKsF9yde0oqaBdJu7Nb4gjYfA/w400-h300/IMG_1162.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料</span><br />
<span style="font-size: large;"> 牛油 250g</span><br />
<span style="font-size: large;"> 糖粉 120g</span><br />
<span style="font-size: large;"> 即溶咖啡精 1茶匙(加少许热水搅溶)</span><br />
<span style="font-size: large;"> 蛋黄 1粒</span><br />
<span style="font-size: large;"> 面粉 350g</span><br />
<span style="font-size: large;"> 粟粉 20g</span><br />
<span style="font-size: large;"> 无糖可可粉 30g</span><br />
<span style="font-size: large;"> 发粉 1/2茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 装饰:</span><br />
<span style="font-size: large;"> 巧克力片 适量</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;"> 1. 把牛油,糖粉和己溶化的咖啡液打至松发。</span><br />
<span style="font-size: large;"> 2. 加入蛋黄打均匀。</span><br />
<span style="font-size: large;"> 3. 然后再将面粉,粟粉和发粉一起过筛后加入搅拌均匀。</span><br />
<span style="font-size: large;"> 4. 把面团搓成圆球形状,面上刷少许蛋白后放上一片巧克力片。</span><br />
<span style="font-size: large;"> 5. 然后放进烘炉,以160度烘烤20-25分钟即可。</span><br />
<div>
<br /></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-25195560381345827872017-01-11T22:02:00.002-08:002021-06-15T21:08:11.256-07:00杏仁酥饼 Almond Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ng0CpOmRkHARZwoWBRm1H3cocM9U5xihVHdK3SqEEdwOd_HroV39FjMOB-lyHv4SRI7sWh0LaGU8HJVQN4kjxmczEkv-yDWtWIpXTgUu5vOV0gUM0diWZeyuv3f2dBEwVoCD0KFcivs/s1600/IMG_1105.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ng0CpOmRkHARZwoWBRm1H3cocM9U5xihVHdK3SqEEdwOd_HroV39FjMOB-lyHv4SRI7sWh0LaGU8HJVQN4kjxmczEkv-yDWtWIpXTgUu5vOV0gUM0diWZeyuv3f2dBEwVoCD0KFcivs/w400-h306/IMG_1105.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料:</span><br />
<span style="font-size: large;"> 普通面粉 600g</span><br />
<span style="font-size: large;"> 糖粉 180g</span><br />
<span style="font-size: large;"> 发粉 2茶匙</span><br />
<span style="font-size: large;"> 苏打粉 1茶匙</span><br />
<span style="font-size: large;"> 幼盐 半茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料B:</span><br />
<span style="font-size: large;"> 杏仁片 200g~300g(烤香,压碎)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料C:</span><br />
<span style="font-size: large;"> 粟米油 250g-300g</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;">1. 把全部材料A过筛入搅拌盆里,搅拌均匀。</span><br />
<span style="font-size: large;">2. 加入材料B,搅拌均匀。</span><br />
<span style="font-size: large;">3. 慢慢加入粟米油,搅拌成软的面团。</span><br />
<span style="font-size: large;">4. 取部分面团放在一张塑料纸,用另一边的塑料纸盖住面团,用擀面棍擀出自己所需要的厚度,再用模型切出形状。</span><br />
<span style="font-size: large;">5. 排入烤盘上,放入已备热的烤箱,用170度烘10分钟后,转用150度再烘10-15分钟(烤箱的温度需依个别烤箱的温度来调整),烤好后取出待完全冷却,即可收入罐子收藏。</span><br />
<div>
<br /></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-282205727151947082017-01-03T20:08:00.002-08:002021-06-15T21:09:26.135-07:00Keto Coconut Pancakes (低碳生酮食谱)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVHb2fMnQFudMFVDO4pjaGM_9QI8erRZElroLw9nU1hcarSHs_dyfWXIDrAn_zRza7Xpgj94r8gX0kC37FWL7k7PdFxvjcKDBvyhWCEgUB9hWFksFMt0ZYqAGPz8WCVqYI5JwYFeeciY/s1600/IMG_0962.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVHb2fMnQFudMFVDO4pjaGM_9QI8erRZElroLw9nU1hcarSHs_dyfWXIDrAn_zRza7Xpgj94r8gX0kC37FWL7k7PdFxvjcKDBvyhWCEgUB9hWFksFMt0ZYqAGPz8WCVqYI5JwYFeeciY/w300-h400/IMG_0962.JPG" width="300" /></a></div>
<br />
<span style="font-size: large;">材料:</span><br />
<span style="font-size: large;"> 椰子粉 3大匙</span><br />
<span style="font-size: large;"> 椰浆(椰奶) 3大匙</span><br />
<span style="font-size: large;"> 椰子油 3大匙</span><br />
<span style="font-size: large;"> 鸡蛋 3粒</span><br />
<span style="font-size: large;"> 盐 少许</span><br />
<span style="font-size: large;"> 发粉 1/4茶匙</span><br />
<span style="font-size: large;"> 赤藓糖醇(赤藻糖醇)1大匙</span><br />
<span style="font-size: large;"> 甜菊糖 3滴(液狀甜菊糖,也可以用粉状的甜菊糖)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<br />
<ol>
<li><span style="font-size: large;"> 全部材料倒入食物调理机,打至成光滑的面糊。(也可以用手打器搅成光滑面糊)</span></li>
<li><span style="font-size: large;"> 烧热平底锅,刷少许的椰子油在锅面。</span></li>
<li><span style="font-size: large;"> 倒入适量的面糊煎至两面熟。</span></li>
<li><span style="font-size: large;"> 煎好取出松饼,淋上无糖巧克力酱。</span></li>
</ol>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-64046950653006604712016-12-30T01:33:00.005-08:002021-01-20T21:15:58.417-08:00低碳巧克力戚风蛋糕 Low Carb Chocolate Chiffon Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6DAsNMihYA60hCoVbvciTTc6bAbb5G1lqRhx1BIKVlVBCKACvfsHW4bJNmMEhyphenhyphenQG3o1G7Dgq5i8JH5v3uewrvhIaXbfnXXhJYnPv30E2bPuWiHfwH-e0_vAiiMcMJQVb59M0YzryGhM/s1600/IMG_0928.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6DAsNMihYA60hCoVbvciTTc6bAbb5G1lqRhx1BIKVlVBCKACvfsHW4bJNmMEhyphenhyphenQG3o1G7Dgq5i8JH5v3uewrvhIaXbfnXXhJYnPv30E2bPuWiHfwH-e0_vAiiMcMJQVb59M0YzryGhM/w400-h296/IMG_0928.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;"> 材料(A):</span><br />
<span style="font-size: large;"> 蛋黃 5个</span><br />
<span style="font-size: large;"> 赤蘚糖醇 40g(赤藻糖醇 Erythritol)</span><br />
<span style="font-size: large;"> 甜菊糖 1/10茶匙(我只放很少的份量)</span><br />
<span style="font-size: large;"> 浓椰浆 60g</span><br />
<span style="font-size: large;"> 溶化牛油 60g</span><br />
<span style="font-size: large;"> 椰子粉 30g</span><br />
<span style="font-size: large;"> 无糖纯可可粉 20g</span><br />
<span style="font-size: large;"> 发粉 1/2 茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料(B):</span><br />
<span style="font-size: large;"> 蛋白 5个</span><br />
<span style="font-size: large;"> 柠檬汁 1茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<br />
<ol>
<li><span style="font-size: large;"> 材料A里的蛋黄,赤蘚糖醇和甜菊糖打至浓白,加入溶化牛油打均匀,加入浓椰浆打均最后筛入粉类(椰子粉,可可粉和发粉混合均匀)拌均匀至滑。</span></li>
<li><span style="font-size: large;"> 材料B里的蛋白和柠檬汁,打至干性发泡。</span></li>
<li><span style="font-size: large;"> 把一半的蛋白霜加入蛋黄糊里拌匀,再把面糊倒回去剩余的蛋白霜里拌均匀。</span></li>
<li><span style="font-size: large;">把面糊倒入7或8寸戚风模里,轻敲数下,敲出大气泡。</span></li>
<li><span style="font-size: large;"> 放入烤箱以150度的温度烤35~40分钟或全熟。(用手轻按蛋糕表面,蛋糕會彈起恢復原狀)。</span></li>
<li><span style="font-size: large;">烤好取出倒扣,放置至冷却,才取出蛋糕。</span></li>
</ol>
<br />
<div>
<br /></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com1tag:blogger.com,1999:blog-3614502111366737290.post-39367626775185053172016-12-16T23:00:00.001-08:002021-01-20T21:16:22.539-08:00低碳海棉蛋糕 Low Carb Sponge Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MmV2HoFIulEQMVf6IqiAgTcrfwAmJcfmLscyEa-gc8Pz55Bo63RgQrafSjEecCAM-sHeICTZvxe-0dwAg0IOqWSeNVW6LJdXt3goI-P2JqZ_VN9Z7qNB05J3ikzMnSVB-L_r6sjrpO8/s1600/IMG_0495.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MmV2HoFIulEQMVf6IqiAgTcrfwAmJcfmLscyEa-gc8Pz55Bo63RgQrafSjEecCAM-sHeICTZvxe-0dwAg0IOqWSeNVW6LJdXt3goI-P2JqZ_VN9Z7qNB05J3ikzMnSVB-L_r6sjrpO8/w398-h400/IMG_0495.JPG" width="398" /></a></div>
<br />
<span style="font-size: large;"> 材料(A):</span><br />
<span style="font-size: large;"> 蛋黃 5个</span><br />
<span style="font-size: large;"> 赤鮮糖醇 40g</span><br />
<span style="font-size: large;"> 甜菊糖 1/10小匙(我用很少的量)</span><br />
<span style="font-size: large;"> 浓椰浆 60g</span><br />
<span style="font-size: large;"> 溶化牛油 50g</span><br />
<span style="font-size: large;"> 幼盐 少许</span><br />
<span style="font-size: large;"> 杏仁粉 50g</span><br />
<span style="font-size: large;"> 椰子粉 20g</span><br />
<span style="font-size: large;"> 发粉 1/2茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 材料(B):</span><br />
<span style="font-size: large;"> 蛋白 5个</span><br />
<span style="font-size: large;"> 柠檬汁 1茶匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;"> 1. 材料A里的蛋黄,赤鲜糖醇和甜菊糖打至浓白。</span><br />
<span style="font-size: large;"> 2.加入溶化牛油打均匀,加入浓椰浆打均匀。</span><br />
<span style="font-size: large;"> 3.将幼盐和粉类一起加入搅匀至滑。</span><br />
<span style="font-size: large;"> 4.材料B里的蛋白和柠檬汁,打至湿性发泡。</span><br />
<span style="font-size: large;"> 5.把一半的蛋白霜加入蛋黄糊里拌匀,再把面糊倒回去剩余的蛋白霜里拌均匀。</span><br />
<span style="font-size: large;"> 6.把面糊倒入8寸可脱底模里,轻敲数下,敲出大气泡。</span><br />
<span style="font-size: large;"> 7.放入烤箱以150度的温度烤40分钟或全熟。(用手轻按蛋糕表面,蛋糕會彈起恢復原狀)。</span><br />
<span style="font-size: large;"> .烤好取出倒扣,放置至冷却,才取出蛋糕。</span><br />
<br />
<div>
<br /></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-48933986725341472016-11-18T14:46:00.003-08:002016-11-18T15:49:44.657-08:00南瓜戚风蛋糕 Pumpkin Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9XgAVtELrmlvz0m0-a16-1ACm5Y3Erp-bTsYxzY7B9FXNzltHcvSZjyxi4IyinW94eC7R8_ZY_g7Zeu7VYOKalOaYtf-bFlIKkaOY1F1y1XfIfJ1q6Cy4agawvWJLdXPbUsU29PL70M/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9XgAVtELrmlvz0m0-a16-1ACm5Y3Erp-bTsYxzY7B9FXNzltHcvSZjyxi4IyinW94eC7R8_ZY_g7Zeu7VYOKalOaYtf-bFlIKkaOY1F1y1XfIfJ1q6Cy4agawvWJLdXPbUsU29PL70M/s640/IMG_0198.JPG" width="488"></a></div>
<br>
<span style="font-size: large;">材料:A</span><br>
<span style="font-size: large;">蛋黄 5粒</span><br>
<span style="font-size: large;">幼糖 20g</span><br>
<span style="font-size: large;">粟米油 30g</span><br>
<span style="font-size: large;">南瓜泥 90g</span><br>
<span style="font-size: large;">牛奶 2大匙</span><br>
<span style="font-size: large;">低筋面粉 90g</span><br>
<span style="font-size: large;"><br></span>
<span style="font-size: large;"><br></span>
<span style="font-size: large;">材料:B</span><br>
<span style="font-size: large;">蛋白 5粒(A)</span><br>
<span style="font-size: large;">幼糖 60g</span><br>
<span style="font-size: large;">柠檬汁 1茶匙</span><br>
<span style="font-size: large;"><br></span>
<span style="font-size: large;">做法:</span><br>
<span style="font-size: large;">1. 将材料A全部混合搅拌均匀至面糊光滑。</span><br>
<span style="font-size: large;">2. 将材料B的蛋白和柠檬汁打至起粗泡,再将幼糖分3次加入,打至硬性发泡(拉起蛋白时呈尖形)。</span><br>
<span style="font-size: large;">3. 将一部分的蛋黄糊加入以打硬的蛋白里轻拌均匀,再把面糊倒入剩余的蛋白里一起轻拌均匀。</span><br>
<span style="font-size: large;">4. 把面糊倒入8寸的戚风蛋糕烤模,轻敲数下以敲出大汽泡。</span><br>
<span style="font-size: large;">5. 放入已预热的烤箱,用170度烤20分钟,至蛋糕面上金黄色100%熟为止(烤炉的温度请以自家的烤箱而做调整,这里只供参考)。</span><br>
<span style="font-size: large;">6. 取出放置至冷却。</span><br>
<div>
<br></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-55124399902126564992016-11-18T14:26:00.000-08:002016-11-18T14:47:31.330-08:00免烤巧克力芝士蛋糕 Unbaked Chocolate Cheesecake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1llBE4Aq9bT9HorVA_U5eoyUeVqN393TNCneEO2t9bI5o18dzHxaAQPVnzhdtWuCOxwDJfQp0PyDbDOlISF9_vM3cA4Cg9Ja4XEGJqV9H968hbeiqJdCYdGhMocJ9ek7BmajjUFqVMLQ/s1600/IMG_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1llBE4Aq9bT9HorVA_U5eoyUeVqN393TNCneEO2t9bI5o18dzHxaAQPVnzhdtWuCOxwDJfQp0PyDbDOlISF9_vM3cA4Cg9Ja4XEGJqV9H968hbeiqJdCYdGhMocJ9ek7BmajjUFqVMLQ/s400/IMG_0195.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4Ko6sy-1Y5CcycLvPrHJ6uuhY2f2_-jcnVWQJi56Byk5n3aMZ8CDZKuPg51_ZIBLJzgULWChIFCF7Yysws6gXTzZvir_S5THQBjEa-IXY0AXLUf8_pVAIrSX_6cSdNMvQ3wrHxPbbF8/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4Ko6sy-1Y5CcycLvPrHJ6uuhY2f2_-jcnVWQJi56Byk5n3aMZ8CDZKuPg51_ZIBLJzgULWChIFCF7Yysws6gXTzZvir_S5THQBjEa-IXY0AXLUf8_pVAIrSX_6cSdNMvQ3wrHxPbbF8/s400/IMG_0197.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 7寸圆型脱底模</span><br />
<span style="font-size: large;"> 饼底材料:</span><br />
<span style="font-size: large;"> 溶化奶油 40g</span><br />
<span style="font-size: large;"> Oreo 饼干 80g (去除内馅,将饼干压碎)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 巧克力芝士材料A:</span><br />
<span style="font-size: large;"> 奶油芝士200g</span><br />
<span style="font-size: large;"> 细砂糖 40g</span><br />
<span style="font-size: large;"> 牛奶 100ml</span><br />
<span style="font-size: large;"> 温水 30g</span><br />
<span style="font-size: large;"> 鱼胶粉 10g</span><br />
<span style="font-size: large;"> 动物性奶油 200g</span><br />
<span style="font-size: large;"> 细砂糖 20g</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 巧克力芝士材料B:(可可酱,搅均匀)</span><br />
<span style="font-size: large;"> 可可粉 3大匙</span><br />
<span style="font-size: large;"> 即溶咖啡粉 1茶匙</span><br />
<span style="font-size: large;"> 细砂糖 1大匙</span><br />
<span style="font-size: large;"> 热水 3大匙</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 面上材料:</span><br />
<span style="font-size: large;"> 燕菜粉 5g</span><br />
<span style="font-size: large;"> 可可粉 1大匙</span><br />
<span style="font-size: large;"> 即溶咖啡粉 1茶匙</span><br />
<span style="font-size: large;"> 细砂糖 50g</span><br />
<span style="font-size: large;"> 水 350ml</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span><br />
<span style="font-size: large;">1. 将溶化奶油和饼干碎混合均匀后。</span><br />
<span style="font-size: large;">2. 倒入一个7寸可脱底的圆形模压实后放入冰箱冷藏鱼胶粉加入温水隔热水搅溶。</span><br />
<span style="font-size: large;">3. 动物性鲜奶油加入细砂糖打至6~7分发(还有一些流动的程度),放入冰箱冷藏备用。</span><br />
<span style="font-size: large;">4. 奶油芝士和细砂糖用打蛋器打至軟滑。</span><br />
<span style="font-size: large;">5. 慢慢得加入牛奶打均匀 ,加入可可酱打均匀。</span><br />
<span style="font-size: large;">6. 将已溶解的鱼胶粉加入奶油芝士糊里拌匀。</span><br />
<span style="font-size: large;">7. 再把打发鲜奶油加入一起全部混合拌均匀。</span><br />
<span style="font-size: large;">8. 将混合物倒入饼底的面上后轻敲几下敲出大气泡。</span><br />
<span style="font-size: large;">9. 放入冰箱冷藏至凝固(大约2一3小时)。</span><br />
<span style="font-size: large;">10. 面上材料全部混合一起煮至滾后转小火再煮3分钟,待凉备用。</span><br />
<span style="font-size: large;">11. 将己放凉后的面上材料混合物倒入芝士面上,再次放入冰箱冷藏至完全凝固或隔夜。</span><br />
<span style="font-size: large;">12. 从冰箱取出蛋糕,只需用热毛巾敷在模外边即可轻易的脱模了。</span>Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com2tag:blogger.com,1999:blog-3614502111366737290.post-64885703081221328432016-11-01T19:49:00.008-07:002021-01-20T20:53:17.934-08:00寒天椰香果冻<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9M7r0bAEKNClDq8W65OZ1yW1PHW1ALR4sayN8tgI_L5G3EYdkzzKCL4Urw7AV2njkDSh-83xb5YmA9rTKk5-Fb-gOtv0T2fhWhMTkpJ2jLdjcYhCuWreZtcfXU5V0Ux0gPZkCw0ENyA/s1600/IMG_0196.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9M7r0bAEKNClDq8W65OZ1yW1PHW1ALR4sayN8tgI_L5G3EYdkzzKCL4Urw7AV2njkDSh-83xb5YmA9rTKk5-Fb-gOtv0T2fhWhMTkpJ2jLdjcYhCuWreZtcfXU5V0Ux0gPZkCw0ENyA/w400-h300/IMG_0196.JPG" width="400" /></a></div>
<span style="font-size: large;"> 材料:</span><br />
<div>
<span style="font-size: large;"> 寒天(洋菜也可以)25g</span></div>
<div>
<span style="font-size: large;"> 浓椰浆 200g</span></div>
<div>
<span style="font-size: large;"> 椰糖150g</span></div>
<div>
<span style="font-size: large;"> 水 1800ml</span></div>
<div>
<span style="font-size: large;"> 仙草冻 1条(包装)</span></div>
<div>
<span style="font-size: large;"> </span></div>
<div>
<span style="font-size: large;"> 做法:</span></div>
<div>
<span style="font-size: large;"> 1)寒天,椰糖和水一起倒入锅中煮至沸腾后改用小火煮至寒天完全溶化。</span></div>
<div>
<span style="font-size: large;"> 2)将浓椰浆倒入后转大火煮滚后熄火。</span></div>
<div>
<span style="font-size: large;"> 3)将寒天果冻倒入果冻模,待至稍微降温后把切碎的仙</span></div>
<div>
<span style="font-size: large;"> 草冻加入。</span></div>
<div>
<span style="font-size: large;"> 4)放入冰箱冷藏至完全凝固,即可取出切片食用了。</span></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com1tag:blogger.com,1999:blog-3614502111366737290.post-59583283222699342352016-10-24T01:24:00.001-07:002016-11-18T14:48:41.915-08:00蔓越莓冰淇淋 Cranberry Ice Cream<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0sZh953lT7U1iC-5QNGb6ESnW21ddb7lbJVUsRmETMmy6_Fb0Bal1juYEhLKWh4GUv6bHUH8FpvukbCJgnfRM0BCCPB3I_tQeESj_7BdntRWKjU4rj1F0Uun9QJ6cGcXV7SnTx9IdQU/s640/blogger-image-15922254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0sZh953lT7U1iC-5QNGb6ESnW21ddb7lbJVUsRmETMmy6_Fb0Bal1juYEhLKWh4GUv6bHUH8FpvukbCJgnfRM0BCCPB3I_tQeESj_7BdntRWKjU4rj1F0Uun9QJ6cGcXV7SnTx9IdQU/s1600/blogger-image-15922254.jpg" /></a></div>
<br /></div>
<div>
<span style="font-size: large;"> 材料:</span></div>
<div>
<span style="font-size: large;"> 动物性淡奶油250g</span></div>
<div>
<span style="font-size: large;"> 原味优格150g</span></div>
<div>
<span style="font-size: large;"> 蔓越莓干50g</span></div>
<div>
<span style="font-size: large;"> 蜂蜜适量</span></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> 做法:</span></div>
<div>
<span style="font-size: large;">1.蔓越莓加原味优格用食物料理机打成浆。</span></div>
<div>
<span style="font-size: large;">2.淡奶油用电动打蛋器打至六至七分发。(勉强可以流动的状态)</span></div>
<div>
<span style="font-size: large;">3.蔓越莓浆和淡奶油混合搅拌匀,根据口味调入蜂蜜。(要调的甜一些,冰过之后甜度会降低。)</span></div>
<div>
<span style="font-size: large;">4.拌好的冰淇淋糊倒入容器放置冰箱冷冻,每隔1小时拿出来用电动打蛋器搅拌一次,搅拌4-5次(搅拌是为了把形成的冰渣搅碎,并混进空气,使冰淇淋的口感更细腻)</span></div>
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<span style="font-size: large;">5.最后一次搅拌好后,再放置在冷冻格冷冻4~5或隔夜即可食用。</span></div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-84110627841700283592016-10-05T00:08:00.001-07:002021-01-20T20:59:51.102-08:00草莓芝士挞 Strawberry Cheese Tart <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFxAuLzYmKIE5rbQxLgU7I6gooG-btxUTmSo8eTT5hrVwA8u4TOaQbS7kqUhuD1qvFhsAt6O81FM-_0efc8l1MxV5xMzQdlO46N0hl-t8lRoL3DFZatTyf-j5EkKhDTXeNzag9nhy27Y/s640/blogger-image--1017976806.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFxAuLzYmKIE5rbQxLgU7I6gooG-btxUTmSo8eTT5hrVwA8u4TOaQbS7kqUhuD1qvFhsAt6O81FM-_0efc8l1MxV5xMzQdlO46N0hl-t8lRoL3DFZatTyf-j5EkKhDTXeNzag9nhy27Y/w400-h300/blogger-image--1017976806.jpg" width="400" /></a></div> 挞皮材料:<div> 牛油 100g<div> 糖粉 50g</div><div> 全蛋 30g</div><div> 低筋面粉 200g</div></div><div><br /></div><div> 草莓芝士内馅:</div><div> 奶油芝士 250g</div><div> 牛油 25g</div><div> 幼糖 50g</div><div> 蛋 1粒</div><div> 草莓果酱 适量</div><div><br /></div><div> 挞皮做法:</div><div> 1)将牛油和糖粉打均匀,加入蛋打均匀。</div><div> 2)将低筋面粉过筛后分三次加入,稍微拌匀成团,包好放入冰箱冷藏30分钟。</div><div> 3)取出面团分小块,用姆指均匀的把面团压在挞模内。</div><div> 4)用叉在面皮上刺一些小洞,放入烤箱以160度烤大约8分钟或半熟。</div><div> </div><div> 草莓芝士馅做法:</div><div> 1)将芝士奶油,牛油和幼糖打均匀。</div><div> 2)加入一粒蛋搅拌至光滑。</div><div> 3)半小匙草莓果酱放在挞内,再覆盖上芝士内馅至九分滿,最后再放上一点果酱在芝士馅上面,用牙签画出一些纹路。</div><div> 4)放入烤箱以160度烤10一12分钟即完成。</div>Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-37175643947616024642016-09-28T00:05:00.001-07:002016-11-18T14:49:12.169-08:00草莓优格芝士蛋糕 Strawberry Yogurt Cheesecake<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;"> 饼底材料:<br /> Oreo原味饼干1包(连同内部的奶油霜一起压碎)<br /> 溶化牛油 30g<br /><br /> 中层芝士材料:<br /> 奶油芝士 200g<br /> 细砂糖 60g<br /> 草莓优格200g<br /> 草莓 100g(打成泥状)<br /> 柠檬汁 15ml<br /> 鱼胶粉 15g(加45ml水浸泡)<br /> 动物性鮮奶油 150g (打至6一7分发备用)<br /><br /> 上层材料:<br /> 新鲜草莓 250g(切对半)<br /> 柠檬汁35ml<br /> 冷开水100ml<br /> 细砂糖 30g<br /> 魚胶粉 4g<br /><br /> 做法:</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">隔热水溶化牛油,加入Oreo饼干碎,搅拌均匀,倒入一个7寸可脱底圆型模,压至紧实,放入冰箱冷藏至硬备用。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将已泡软的鱼胶粉,隔热水煮至溶化。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">奶油芝士和细砂糖用低速搅拌均匀,再用中速打至幼滑,加入草莓优格打均匀,再加入草莓泥和柠檬汁打均匀。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将已溶化的鱼胶粉水倒入芝士糊里充分搅拌均匀。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将动物性鲜奶油打至6~7分发,倒入芝士糊里搅拌均匀。再将芝士糊倒入已冷藏至硬的饼底层上,在桌面轻敲数下以敲出芝士糊里多余的空气。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">放入冰箱冷藏至用手轻轻摇晃烤模时,芝士糊不会晃动就可以。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">把切对半的草莓排在已半凝固的芝士面上,再次放入冰箱冷藏。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">魚胶粉泡冷开水后加入柠檬汁和细砂糖一起隔热水搅至魚胶粉和幼糖溶化,放凉后倒在草莓优格芝士糊面上,再放入冰箱冷藏5-6小时。 </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">取出脱模时,用热毛巾敷在模外围,就可轻易脱模了。</span></li>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-38251386572696348812016-09-06T03:19:00.001-07:002016-11-18T14:49:57.067-08:00传统烘皮月饼<div class="" style="clear: both;">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;"><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">莲蓉材料:</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;"> 湘莲子 600g<br /> 碱水 1大匙<br /> 糖 380g<br /> 花生油 380g<br /> 麦芽糖 2大匙<br /><br /> 莲蓉做法:</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将莲子洗净,倒入锅里加水煮滚,转小火,放入1大匙碱水,继续煮15-20分钟至莲子脱皮。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">先取出一粒莲子,如果莲子衣容易去掉就可以关火,把煮莲子的水倒掉换清水,将莲子洗至完全脱皮和把莲子心去掉,清洗至完全干净为止。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">把干净的莲子放进锅,加水,水要盖过莲子,煮至莲子软和烂。取出已煮至烂的莲子,趁热放入搅拌机打至幼滑。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">锅烧至干。先用少许糖,以中火炒至金黄色。关火。加入莲蓉泥和砂糖,用中小火炒至莲蓉泥略干,分数次加入花生油,继续炒至干,最后加入麦芽糖,炒至莲蓉开始离锅和光亮,即可取出待冷却(最好放置数小时或隔夜)。加入已烤香的瓜子仁,搓揉均匀,每粒莲蓉馅为70g。(莲蓉馅的重量须依各别的月饼模的容量来决定。</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;"> 月饼皮材料:<br /> 低筋面粉 300g<br /> 糖青 230g<br /> 花生油 75g<br /> 碱水 1/2大匙<br /> 面粉 2大匙<br /><br /> 抹饼皮蛋液材料:(全部材料搅拌均匀,静置10分钟)<br /> 蛋黄 2粒<br /> 水 1大匙<br /> 幼盐 少许<br /><br /> 月饼做法:<br /> 方形中型模=皮30g 馅70g</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">糖青,花生油和碱水搅均匀后,加入2大匙面粉搅均匀,放置一小时或隔夜更好。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">把面粉全部筛入做法1里,全部一起搅拌均匀成软团,休面2-3小时。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">取一份皮料搓圆,压扁。再取一份莲蓉馅,把皮盖上莲蓉。反转把皮料用食指和拇指往上推至收口,把整粒月饼搓圆。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">整粒月饼检查看有没有空气泡,如有用牙签刺破,再搓圆。(这个程序是避免饼皮和馅料里有空气,如果有空气烤出的月饼皮和馅就会分离)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">月饼模撒上少许的面粉,把月饼印入再敲打出来,排入烤盆.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">用160度备热烤箱。先用160度烤10分钟。把月饼取出待稍凉后抹上蛋液,再烤15分钟或至表面金黄色即可。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">烤好取出的月饼,须等三天后月饼回油(回油后的月饼表面会更光亮,饼皮也比较软)才切开来享用。 </span></li>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-51744401456591841172016-09-06T03:17:00.001-07:002016-11-18T14:50:39.309-08:00巧克力烘皮月饼 Chocolate MoonCake<div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="background-color: rgba(255, 255, 255, 0);"> </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">巧克力月饼皮材料:</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;"> 普通面粉 225g<br /> 无糖巧克力粉 35g<br /> 糖浆 170g<br /> 花生油 50g<br /> 碱水 1茶匙<br /> 苏打粉 1/8茶匙(没放)<br /><br /> 馅料:莲蓉 (70gX16粒)<br /><br /> 做法<br /></span><br />
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将糖浆,花生油,碱水轻轻搅拌至完全均匀。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">然后筛入巧克力粉和面粉,混合均匀成软面团,放置让面团休息至少30分钟。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">面团不太粘手后,把面团分成每份约30g。搓圆。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">皮压扁,包入搓圆的馅料,搓圆,把它放入模型里压出形状。放在烤盘上。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">放入预热后的烤箱以160 ,烤10分钟(可以发现月饼皮开始干没有油光)然后取出放置一旁待冷,这月饼表面无需涂抹蛋液。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">大约15分钟后,再放入烤炉继续烤10-15分钟至熟即可。</span></li>
</ol>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-76618236265290887432016-09-06T03:15:00.001-07:002016-11-18T14:51:12.313-08:00红麹莲蓉月饼 Red Yeast Rice Mooncake<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboVtVPFs42P2M_8IyDnm3YlcE4AVKI5AjLXkEruOMKey_-1FAXS3nbkTb-sM8EQdmGhlNzqCT6cUm0R_D_BpgUdoP4bCY7-l85C0PaevkGlqf0IICVDF5f6aianxK-4G_mHwFunb_Dlo/s640/blogger-image-863239868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboVtVPFs42P2M_8IyDnm3YlcE4AVKI5AjLXkEruOMKey_-1FAXS3nbkTb-sM8EQdmGhlNzqCT6cUm0R_D_BpgUdoP4bCY7-l85C0PaevkGlqf0IICVDF5f6aianxK-4G_mHwFunb_Dlo/s400/blogger-image-863239868.jpg" width="400" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxhTkB9CT-7kJKr6crY6PUJ48nn1YJXcdY3cCJSp3ow6nttfEKBVZvXOR69IGZo189K6cNz0Af8ZrJ9MwSsGPKgZ_PQ48AqK0aL8N_K2NEz1-duH6g_RfjqH42FBTmaa_QJWqMiviEHk/s640/blogger-image-261247736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxhTkB9CT-7kJKr6crY6PUJ48nn1YJXcdY3cCJSp3ow6nttfEKBVZvXOR69IGZo189K6cNz0Af8ZrJ9MwSsGPKgZ_PQ48AqK0aL8N_K2NEz1-duH6g_RfjqH42FBTmaa_QJWqMiviEHk/s400/blogger-image-261247736.jpg" width="400" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> <span style="font-size: large;">红麹月饼皮材料:<br /> 普通面粉 230g<br /> 红麹粉 30g<br /> 糖浆 170g<br /> 花生油 50g<br /> 碱水 1茶匙<br /> 苏打粉 1/8茶匙(没放)<br /><br /> 馅料:莲蓉 (70gX16粒)<br /><br /> 做法<br /></span></span><br />
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">将糖浆,花生油,碱水轻轻搅拌至完全均匀。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">然后筛入红麹粉和面粉,混合均匀成软面团,放置让面团休息至少30分钟。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">面团不太粘手后,把面团分成每份约30g。搓圆。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">皮压扁,包入搓圆的馅料,搓圆,把它放入模型里压出形状。放在烤盘上。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">放入预热后的烤箱以160 ,烤10分钟(可以发现月饼皮开始干没有油光)然后取出放置一旁待冷,这月饼表面无需涂抹蛋液。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">大约15分钟后,再放入烤炉继续烤10-15分钟至熟即可。</span></li>
</ol>
</div>
</div>
Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0tag:blogger.com,1999:blog-3614502111366737290.post-63103367695431244782016-09-04T00:55:00.001-07:002016-11-18T14:52:08.323-08:00芝士焗吐拿鱼炒花椰菜“饭”<div>
<span style="font-size: large;">炒饭里没有白米饭,用的是磨碎的花椰菜代替白米饭,口感很接近而且非常美味可口。更重要的是完全属于低醣低碳饮食。</span></div>
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<span style="font-size: large;">材料:</span><br />
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<span style="font-size: large;"> 花椰菜(洗净,磨碎)</span></div>
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<span style="font-size: large;"> 蒜蓉 适量</span></div>
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<span style="font-size: large;"> 奶油 适量</span></div>
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<span style="font-size: large;"> Mixed Herbs 少许</span></div>
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<span style="font-size: large;"> 吐拿鱼(浸橄榄油罐头)1罐</span></div>
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<span style="font-size: large;"> 盐 少许</span></div>
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<span style="font-size: large;"> 胡椒粉 少许</span></div>
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<span style="font-size: large;"> Mazzarella 芝士</span></div>
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<span style="font-size: large;"> 做法:</span></div>
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<span style="font-size: large;"> 1)奶油加热至溶化后加入蒜蓉和<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mixed Herbs </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">炒香。</span></span></div>
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<span style="font-size: large;"> 2)倒入花椰菜碎炒至熟。</span></div>
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<span style="font-size: large;"> 3)倒入吐拿鱼(连罐头里面的橄榄油也倒入)全部一起炒均匀后加入盐和胡椒粉调味炒均匀。</span></div>
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<span style="font-size: large;"> 4)将全部材料倒入烤盘,在面上<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mazzarella 芝士</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">洒上。</span></span></div>
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<span style="font-size: large;"> 5)以180'C用上火烤至面上的芝士金黄色即完成。</span></div>
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Christina Gohhttp://www.blogger.com/profile/16756515026427527347noreply@blogger.com0