tag:blogger.com,1999:blog-79291911273640528352024-03-21T16:27:08.344+08:00.bake.with.love...Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7929191127364052835.post-84705336632222261792016-05-24T18:11:00.000+08:002016-05-24T18:11:12.463+08:00夺命软面包面包机买了很多年,也被我尘封了很久很久 XD<br />
其实也不是不想做面包,是因为面包机的钢盆刮花了,有感这样“脱漆”好像危害健康。<br />
因为刮花的程度实在有点吓人,就面团打好拿出来时,那钢盆的铁氟龙不沾漆也一起黏在面团上。<br />
试过几次都发现有黑黑的屑屑粘在面团上,从此之后再也不敢在用那刮花的钢盆了。<br />
就这样可怜的面包机被我打入冷宫。<br />
<br />
过了大概一年吧~~~(很敢讲)觉得这样放着也不是办法,就上网找了一下有什么办法可以买到它的钢盆。<br />
然后去了Cosway的stockist问,知道可以通过stockist帮忙预定,就留了电话号码,希望可以快点拿到钢盆。<br />
从怀孕就等等等,等到满月了还是没有消息。<br />
最后,从FB的Cosway面包机群组得知,其实自己也可以订购,不需要通过stockist。<br />
啊~~~~~~那几个月我真的痴痴的等啊~~~<br />
既然知道可以自己订后,就上网找了他们的服务热线,打电话过去表明要订购钢盆,接线员给了我一个email地址,我就通过那email订到了我等了很久的钢盆。<br />
前后不用2个礼拜的时间,就到手了,那stockist是在做什么呢?<br />
<br />
收到钢盆后,马上就啦啦声来开炉啦~~~~~~<br />
<br />
这一款面包真的“面包”如其名,非常的软,所以我也用这个食谱做了好几种不同的口味。<br />
第一次尝试的就是椰丝面包,由于个人很喜欢椰丝,不管是椰丝面包,或者椰丝内馅的kuih,都很喜欢。<br />
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夺命软面包食谱:<br />
高筋面粉 260g<br />
全脂牛奶 160g(我用farm fresh橙色盖子的)<br />
鸡蛋 1个<br />
糖 30g(由于内馅也带甜味,所以我减少到20g)<br />
盐 2g<br />
即溶酵母 3g<br />
黄油 30g<br />
<br />
步骤:<br />
1. 按顺序把鸡蛋/牛奶,高筋面粉,左盐右糖,中间挖一个小洞放酵母。<br />
2. Cosway面包机8号程序14分钟。<br />
3. 时间到后,加入黄油,8号程序14分钟再多一次。<br />
4. 时间到后,把面团留在机里发酵1小时。<br />
5. 时间到后,把面团取出,放在撒了高筋面粉的台面上,进行排气。<br />
6. 排气了之后,把面团平均分割,包入椰丝内馅,滚圆,排在抹上黄油的烤盘上。<br />
7. 盖上保鲜膜发酵1小时。<br />
8. 预热烤箱180℃,发酵完毕直接送入烤箱,40分钟。<br />
9. 时间到出炉后马上脱模,把面包静置在铁网上,待凉后收进密封的盒子保存。<br />
<br />
椰丝食谱:<br />
椰丝 200g<br />
椰糖 100g<br />
盐 1茶匙<br />
班兰叶 3片(打结)<br />
清水 50g<br />
<br />
1. 将清水、椰糖、班兰叶和盐煮至溶解,加入椰丝,小火炒至干即可。<br />
<br />
除了椰丝面包,我还用同样的食谱做了没有内馅的小餐包,还有香肠面包。<br />
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之后再做了芝士粗糖面包和卡仕达酱面包。<br />
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看我做那么多口味,应该感觉得到这食谱的厉害吧?哈哈哈哈。<br />
<br />
还有很多不同的面包口味排着队尝试,下次尝试了再分享给大家吧~ ..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-66532839757497157792015-07-23T14:37:00.001+08:002015-07-23T14:37:38.432+08:00巧克力戚风蛋糕下星期是儿子生日了,打算给他做个蛋糕带去学校和小朋友庆生。<br />
所以,趁今天休假,就先试试刚找到的食谱,看看味道和口感怎样。<br />
<br />
由于是带去学校的,所以打算用最大的9寸模来做,不然担心不够分呐~<br />
小朋友不够吃就糗大了,哈哈。<br />
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巧克力戚风(9寸圆模)<br />
食谱(来自Step Wong Kitchen)<br />
蛋黄 6粒<br />
幼糖 60g<br />
黍米油 90g<br />
牛奶 120g<br />
低筋面粉 150g<br />
可可粉 30g<br />
苏打粉 1/4茶匙<br />
<br />
蛋白 6粒<br />
幼糖 60g<br />
塔塔粉 1/2小匙(我没放)<br />
<br />
做法:<br />
1. 把蛋黄和蛋白分开两个盆。<br />
2. 用打蛋器把蛋黄打散,加入幼糖,搅拌至幼糖溶解。加入牛奶,拌匀。加入黍米油,拌匀。<br />
3. 低筋面粉+可可粉+苏打粉一起过筛入蛋黄糊,搅拌均匀,备用。<br />
4. 蛋白用搅拌器打至起鱼眼泡,幼糖分三次加入,继续打至硬性发泡。<br />
5. 取1/3蛋白,加入蛋黄糊中,用刮刀切拌方式拌匀。<br />
6. 将蛋黄糊全部倒入蛋白中,继续用刮刀以切拌方式拌匀。<br />
7. 入模,放入已预热烤箱,110°C烤35分钟。<br />
8. 出炉后倒扣,待凉后脱模。<br />
<br />
试吃感想:<br />
1. 因为幼糖分量看错了,所以这一次的蛋糕很不甜,几乎没什么甜味,哈哈。<br />
2. 口感也比较结实,因为蛋白打的不够稳,加上没有添加塔塔粉的关系,所以搅拌一下后就发现有少少消泡。<br />
**添加塔塔粉的用意是稳定已经打发的蛋白,避免在搅拌的时候容易消泡。<br />
因为是添加剂的关系,所以我都不放,如果担心搅拌太久消泡,又不想使用添加剂,可以用几滴柠檬汁或白醋代替,一样有塔塔粉的效果。<br />
3. 脱模后发现底部继续有凹陷,可是110°C已经很低温了,所以不打算做什么更动。如果温度再调低,真的会烘到天荒地老。<br />
**底部凹陷是因为火候太大。..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-60310897535484729702015-07-20T22:14:00.002+08:002015-07-20T22:18:30.176+08:00芒果酸奶戚风蛋糕哇~ 原来我已经好久好久没有进来这里update食谱了。<br />
其实一直都有在做蛋糕,可是因为来来去去做的都差不多口味差不多成品,所以就没有特地发文。<br />
<br />
来来,让我扫扫这里的蜘蛛网和灰尘,今天终于来做了一个从没试过的戚风蛋糕。<br />
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今天的蛋糕是芒果酸奶戚风蛋糕<br />
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食谱分享:<br />
蛋黄 5粒<br />
白糖 20g<br />
黍米油 60g<br />
芒果酸奶60g<br />
低筋面粉 100g<br />
<br />
蛋白 5粒<br />
白糖 80g<br />
塔塔粉 1/8茶匙(我没放)<br />
<br />
做法:<br />
1. <span style="font-family: Georgia, Times New Roman, serif;">蛋黄+20g糖用打蛋器搅拌至糖溶化,加入芒果酸奶拌匀,加入油拌匀,筛入面粉搅至无粉粒,待用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 用另一个无油无水的盆,放入蛋白,用搅拌器慢速搅拌至起鱼眼泡,分三次加入糖,之后用快速搅拌至干性发泡(搅拌器提起打发蛋白呈短的尖角)。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 取1/3打发蛋白加入面糊,刮刀由下往上捞,切记不可以打圈搅拌,需用切拌的方式搅拌均匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 将拌匀面糊加入打发蛋白,继续用刮刀由下往上捞的方式拌匀全部面糊。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 入模(20cm),在桌面轻敲几下再送入烤箱。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 120°c,下火烤20分钟后转上下火烤20分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. 出炉后马上倒扣,待凉后脱模。</span><br />
<span style="font-family: Georgia;"></span><br />
试吃后感想:<br />
在搅拌面糊的时候,芒果酸奶的味道非常的香也很重,可是蛋糕烘好出炉后,却发现芒果酸奶的味道不见了。<br />
脱模后,我等了大概两个小时再尝试,味道慢慢有出来了,留着给儿子明天早餐吃,看看等到明早会不会味道更加出来。<br />
第一次尝试香橙以外的水果,感觉还不错,下次再尝试其他水果。..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-32834326918627878172013-12-25T15:54:00.002+08:002013-12-25T16:16:53.248+08:00圣诞树桐蛋糕Merry Christmas!!<br />
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昨天去朋友庆祝平安夜,因为不好意思空手过去,所以做了一个树桐蛋糕带过去分享。。<br />
<br />
食谱来自<a href="http://abbymonster.blogspot.com/2012/12/christmas-log-cake.html">Abby Monster的休息站</a><br />
蛋黄 3个<br />
幼糖 30g(我减到20g)<br />
水 60ml(我用鲜奶)<br />
植物油 40ml<br />
低筋面粉 60g<br />
可可粉 15g<br />
<br />
蛋白 3个<br />
幼糖 30g<br />
玉米粉 1小匙<br />
<br />
做法:<br />
1. 蛋黄打散,加入糖,用打蛋器搅拌至糖溶解。<br />
2. 加入鲜奶,继续搅拌。<br />
3. 加入油,继续搅拌均匀。<br />
4. 筛入面粉和可可粉,继续拌匀,备用。<br />
<br />
1. 蛋白放入干净,无水无油的盆内,加入玉米粉,用搅拌器打至鱼眼泡状。<br />
2. 分三次加入糖,继续打至干性发泡。<br />
3. 取三分之一的量,加入蛋黄糊,用刮刀轻轻拌匀。<br />
4. 将蛋黄糊全部加入剩余的蛋白里,继续拌匀。<br />
5. 准备好铺了蛋糕纸的烤盘(我用22cm x 28cm),把面糊倒入烤盘。<br />
6. 放入预热烤箱,110度烤25分钟。<br />
7. 出炉后,把蛋糕倒在网架上,撕掉蛋糕纸,待凉。<br />
8. 待凉后,将打发的植物鲜奶油涂抹在蛋糕上,然后慢慢卷起。<br />
9. 用之前的蛋糕纸包着蛋糕卷,放入冰箱冷藏,让蛋糕卷定型。<br />
10. 调好小份量的可可浆(2小匙可可粉加入热水,调至浓稠状即可),加入打发植物鲜奶油中,涂抹在蛋糕卷外层。<br />
11. 之后用汤匙背面把剩余的可可浆涂抹在奶油上,以制造深浅颜色的效果。<br />
12. 用叉将树桐的纹路轻轻刮出,就完成了树桐蛋糕。<br />
<br />
希望大家过个愉快的圣诞节。..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-9673724262327443542013-10-22T15:10:00.002+08:002013-10-22T15:10:29.867+08:00彩虹蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8Io2liSFeEkXlVx5XAx_WcolIOIkqYXubtN3niPsJntkdDLXJxMALy4HoFppyLQe1OcNl0YJTRcZBb-u5OcSlBG_a_qX5ZzsWljdww0cCWxNCIEHnBmeX2PoYZbDlJ_vHLatnZT7Ngnz/s1600/528291_10201590169809969_1592912970_n_meitu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8Io2liSFeEkXlVx5XAx_WcolIOIkqYXubtN3niPsJntkdDLXJxMALy4HoFppyLQe1OcNl0YJTRcZBb-u5OcSlBG_a_qX5ZzsWljdww0cCWxNCIEHnBmeX2PoYZbDlJ_vHLatnZT7Ngnz/s320/528291_10201590169809969_1592912970_n_meitu.jpg" width="242" /></a></div>
小儿子2岁的生日蛋糕也是出自自家爱心牌。<br />
今次决定作个现在很夯的彩虹蛋糕,可是因为是做给小孩的,所以不打算加任何人造色素。<br />
听起来很高难度,其实还好而已啦,哈哈。<br />
虽然难度没有很高,不过却很多工序,因为我只有一个小烘炉(32L),一个9寸模,就这样来打天下。<br />
蛋糕是一层一层打蛋,一层一层烘的。<br />
<br />
这次的蛋糕体选择用戚风蛋糕体,因为老公每次投诉说我做的海绵蛋糕体每次很多屑屑,其实我也不清楚为什么会这样。<br />
所以,这次选择用戚风看看会不会有不一样的效果。<br />
<br />
食谱来自The Kitchecn 70's(原食谱用6寸中空模)<br />
A料:<br />
蛋黄 4粒<br />
糖 20g<br />
粟米油 30g<br />
牛奶 60g<br />
低筋面粉 90g<br />
B料:<br />
蛋白 4粒<br />
塔塔粉 1/8tsp<br />
糖 70g(我减少到50g)<br />
<br />
1. 蛋黄加入糖打匀,之后加入牛奶和粟米油,拌匀。<br />
2. 筛入低筋面粉,继续拌匀,备用。<br />
3. 取另一干净的盆,倒入蛋白,打至起泡。<br />
4. 分三次加入白糖,打至干性发泡。<br />
5. 取1/3蛋白加入蛋黄糊,拌匀;之后将蛋黄糊倒入蛋白,继续拌匀。<br />
6. 入模,110度烘20分钟至上色。<br />
7. 出炉后倒扣待凉后脱模。<br />
<br />
因为我用普通9寸圆模,加上是一层一层分颜色烘,所以我把材料平均分配成一层蛋糕体用两粒蛋的分量。<br />
至于分量多少,可以自行整除后再乘以你要的分量。<br />
我用2粒蛋做一层蛋糕体,蛋糕体的厚度差不多1cm这样高。<br />
<br />
至于天然色素,其实很简单就可以取得。<br />
红色:红曲粉,我加了10g红曲粉,低筋面粉就减少10g。<br />
黄色/橙色:原本想用橙汁当作色素,结果蛋糕出炉后发现橙色并不明显,结果就被我当作黄色用了,蛋糕少了一层,矮了一截。<br />
绿色:我用10多片的班兰叶打成汁,放冰箱冷藏隔夜后才拿来用,以班兰汁代替牛奶的分量,蛋糕还有淡淡的班兰香。<br />
蓝色:之前为了做蓝色的蛋糕,我开始种了蓝花。事先我采了数十朵的蓝花,晒干,然后用料理机打成粉,装罐放冰箱待用。之后用一汤匙半分量的干蓝花粉,加入与牛奶同等分量的水里,直接取代牛奶的成分,蓝色很明显的就出来了。<br />
紫色:我只是简单的用蓝花汁加入少许的红曲粉,不过红曲粉好像加太多了,颜色偏红。<br />
<br />
是不是很容易?哈哈。..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-83241476187062880222013-10-15T11:27:00.002+08:002013-10-22T15:11:06.944+08:00水果塔<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3sTT5kWgI8kyPh4JIm6vhOmVnQ9iNZUfDJBS_owbZP8oXbNTVsl_YgWLBiVVUhdXbRhtAe0imCSBJuZ_2hL_E-cEqR7gNBRyGPz9dPMVucdojAg7R8v8IPzvl1kDm0_29rLQuLYACQzj/s1600/555405_10201414854027184_301334883_n_meitu_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3sTT5kWgI8kyPh4JIm6vhOmVnQ9iNZUfDJBS_owbZP8oXbNTVsl_YgWLBiVVUhdXbRhtAe0imCSBJuZ_2hL_E-cEqR7gNBRyGPz9dPMVucdojAg7R8v8IPzvl1kDm0_29rLQuLYACQzj/s320/555405_10201414854027184_301334883_n_meitu_1.jpg" width="243" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">第一次做这个水果塔是在中秋节的家庭聚会上。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">老实讲,我真的不喜欢做塔类,因为很多工,很麻烦。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">要混面团,按模,而且我的烘炉很小,每次一轮都烘不完,都要分几轮才可以烘完。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">烘好后还要一个模一个模的洗,很晕。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">哈哈,我很懒惰啦,我知道。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">没想到这次的水果塔还备受好评,很开心。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">谢谢小雨伞的食谱。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">来,分享食谱了。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">塔皮:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">牛油 140g (我用星星牌含盐成分,比较香)</span><br />
<span style="font-family: Georgia;">糖粉 70g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">低筋面粉 260g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">杏仁粉 20g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">鸡蛋 1粒</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. 软化牛油后,筛入所有分类,拌成团。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 加入鸡蛋,继续拌成团。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 拌好的面团用保鲜膜盖好,放入冰箱冷藏半小时。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. 取出,按模,用叉子在塔皮底部插几个小洞。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. 100度烘8-10分钟。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">custard酱我用冰雨恋的北海道蛋糕的食谱,也是很好吃。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">custard酱:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">A料:蛋黄 2粒</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 幼糖 30g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">B料:低筋面粉 10g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 玉米粉 10g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">C料:牛奶 250g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">D料:牛油 20g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">E料:动物性鲜奶油 100g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 幼糖 30g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. A料打发成浅黄色,浓稠。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 混入B料拌匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 将C料煮滚,熄火。将一半的量一边搅一边倒入2里。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. 然后将3过筛倒回剩下的一半牛奶里。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. 继续用小火加热,要一直搅拌,煮至浓稠即可熄火。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. 趁热加入牛油,拌至牛油溶化。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7. 用保鲜膜盖着以防表面结皮,待凉。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8. 打发E料(类似湿性发泡),把待凉后的custard酱加入,拌匀后冷藏,即可装皮摆上水果。</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">感谢朋友的赏脸支持,还下了订单。</span><br />
<span style="font-family: Georgia;">食谱出来了,大家有兴趣的朋友可以试试哦。。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-85210414443972050972013-09-17T14:30:00.001+08:002013-09-17T14:30:07.005+08:00绿茶烫面北海道蛋糕<span style="font-family: Georgia, "Times New Roman", serif;">那天在冰冰那里发现这个食谱,觉得可以试试,就牵回家了。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">可是一直没有时间开工,也因为家里没有四方纸杯。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">直到那天<a href="http://jc-lay.blogspot.com/">懒人妻</a>来招大家一起买烘焙用具,我就顺便叫他帮我买了四方纸杯。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">等了两个星期(不是寄货慢,是我们没有机会遇到,呵~),终于拿到了。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">然后就拉拉声开始这款北海道蛋糕。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">都已经忘记我战了这款蛋糕几次了,每一次都失败收场,不是收缩严重就是表面和蛋糕体湿湿的,好像烘不够这样 =.="'</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">我啊,几乎已经是越战越勇了,哈哈哈。。</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKxXhloXJDFnijAzgF4YWdjT_0tPIShRfSuPmDwFoEuykAzCGLBqBkT7II_bOo69pTTiLhpH7yMBxYemMDge23ClB9Suuh96oHaXBkPweI1xhaLp8fl57oOv6sDeo84V_OkIoWEQ3kGZo/s1600/859766_10201384478307810_810681539_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKxXhloXJDFnijAzgF4YWdjT_0tPIShRfSuPmDwFoEuykAzCGLBqBkT7II_bOo69pTTiLhpH7yMBxYemMDge23ClB9Suuh96oHaXBkPweI1xhaLp8fl57oOv6sDeo84V_OkIoWEQ3kGZo/s320/859766_10201384478307810_810681539_o.jpg" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">来分享一下食谱(食谱来自冰的秘密花园):</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">烫面北海道蛋糕:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">A料:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">牛奶 90g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">植物油 30g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">幼糖 30g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">B料:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">低筋面粉 80g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">绿茶粉 10g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">C料:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">蛋黄 5粒</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">D料:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">蛋白 5粒</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">幼糖 40g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">塔塔粉 1g (我用柠檬汁3滴代替)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. 把A料煮热,不要煮滚。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 把B料过筛加入,拌匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 把C料加入,一边加一边搅拌,搅至均匀为止。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. 取另一干净无水无油的盆,加入蛋白和几滴柠檬汁,慢速打至鱼眼泡,然后分三次加入幼糖,后用快速打至湿性和干性发泡之间(需有小小弯钩,不要打到尖角)。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. 把1/3蛋白加入蛋黄糊拌匀,然后将蛋黄糊全部倒入蛋白内拌匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. 把面糊倒入纸杯,放进烤炉 110度 烘25分钟。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7. 出炉后让纸杯躺下,这样可以防止回缩,非常神奇。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8. 待凉后,就可以把煮好的custard酱挤入蛋糕内。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">9. 冷藏后再享用比较美味可口。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia;">这次的蛋糕没有回缩,味道口感都很不错,算是成功了,yeah!!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">只是这次custard酱我是用现成的蛋黄粉来加水和打发植物性鲜奶油,口感味道都不好,所以就不分享了。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">等等会再分享冰冰的custard酱做法,超级好吃。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">stay tune,哈哈。。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-10347774332231026862013-08-18T14:27:00.001+08:002013-08-18T14:44:33.232+08:00儿子4岁生日蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhX0vqbEmah6URJI7ZbMDR9kE1J4sfXt0P19sgjhlFCjsFlMXXcG4R7JOucNxgztyTgMoqTGl6MpyzdJ4hynglTnMWNA0ma9ouZL4GPXMIYO2neIpcXE0eBNFziM1TS-g2PTZEgtFYy5X/s1600/1078893_10201052465847706_324094896_o_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhX0vqbEmah6URJI7ZbMDR9kE1J4sfXt0P19sgjhlFCjsFlMXXcG4R7JOucNxgztyTgMoqTGl6MpyzdJ4hynglTnMWNA0ma9ouZL4GPXMIYO2neIpcXE0eBNFziM1TS-g2PTZEgtFYy5X/s320/1078893_10201052465847706_324094896_o_%E5%89%AF%E6%9C%AC.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">在儿子4岁生日之前,我做了一个9寸的生日蛋糕给他带去学校和小朋友一起庆祝。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">可是,我还是没有很满意,抹奶油真的还是很难,我做到腰酸背痛。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">这次的蛋糕体用普通海绵蛋糕,可是加了些颜色,本来想试试做彩虹蛋糕的,怎知?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">哈哈,看下去就知道了。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">我总共做了4层,一层一层打,一层一层烘,所以总共重复了4次。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">所以以下食谱分量是根据一层的分量的,如果不要分开做,可以自己换算分量。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">每一层的高度大概有超过1cm高。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">食谱(忘记从哪里抓来的了 =.=)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋 2粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">幼糖 50g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">水 15g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">粟米油 15g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">低筋面粉 70g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">盐 1/8 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 全蛋+糖打发,搅拌器提起来滴下的面糊不会马上消失。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 筛入面粉,用刮刀由下往上轻轻拌匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 水+油,取部分面糊加入水+油拌匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 倒入剩余打发面糊,继续拌匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 模内底部铺烤纸,入模,110度烤15-20分钟,上色后即可出炉。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 出炉后马上倒扣,待凉后脱模。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">感想分享:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">这次想试试用天然色素做彩虹蛋糕,所以一层一层做就是为了这个。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">做第一层时加入的是青色的斑兰汁,出来的颜色非常美丽。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">第二层没有加入任何色素,就保持原有的黄色。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">第三层加入红色的甜菜根粉,可是颜色完全出不来。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">第四层包着豁出去的心态,用了打成粉状的干蓝花,加入少许水,调出的蓝色非常深,连水和蓝花粉一起加入面糊内,那蓝色很漂亮,烘出来竟然也看得出蓝色,大大出乎我意料之外。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">那个甜菜根粉不明白为何颜色出不来,看来要试试火龙果的颜色了。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-45689568221134591942013-08-18T14:10:00.000+08:002013-08-18T14:10:02.358+08:00椰丝牛油曲奇<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdvB7nMsA7Hi89wuKp1XHrZqwlxuS8KB2ata3_z7HgvVllLmOepLhJg0TEHY03hOsTxHpv6VSoUSJ_OSnhDD4srtCBIJfuXBQOmzn_X_sXWj9ptT_a7nPD9sTIeYz_FcILCkDDN1PHRCt/s1600/20130812_224041_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdvB7nMsA7Hi89wuKp1XHrZqwlxuS8KB2ata3_z7HgvVllLmOepLhJg0TEHY03hOsTxHpv6VSoUSJ_OSnhDD4srtCBIJfuXBQOmzn_X_sXWj9ptT_a7nPD9sTIeYz_FcILCkDDN1PHRCt/s320/20130812_224041_%E5%89%AF%E6%9C%AC.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">我很少很少很少做饼干,虽然饼干几乎是零失败率。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">主要是因为我很懒惰一粒一粒搓圆捏扁,哈哈(哪里找酱懒惰的人呐?!)。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">而且我的小烤箱(32L)通常一次是烘不完一个分量的面团的,因为所以,就很少做饼干啦。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">是讲,这次又来做曲奇饼干是因为上次的干椰丝还有剩下一些,所以想快点解决掉它们,就来做做这个椰丝牛油曲奇啦~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">来看看食谱吧。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">食谱来自Alvina's Baking Journey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">无盐牛油 225g (我用星星牌)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">幼糖 120g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">干椰丝 60g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">香草精华 1tsp(我没放)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋 1粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">低筋面粉 300g(过筛)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">苏打粉 1/2 tsp(主要增加脆度,我没放)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">盐 1/4 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 把牛油和糖用搅拌器打发至乳白色。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 加入蛋和香草精华,继续用搅拌器拌匀,搅拌至看不到蛋液。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 加入过筛后的面粉、干椰丝、和盐,继续稍微搅拌成团,之后用手继续搓揉至均匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 烤盘铺上烤纸,搓圆、压扁面团排列在烤盘上。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 送入烤箱110度烤10-15分钟,至表面上色,即可出炉。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**如果想给曲奇饼干作造型,可以讲搅拌均匀的面团放入冰箱冷藏半小时-1小时。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**作造型时速度要快,如果面团开始回温,会变得比较软,就比较难用cookies cutter做造型了。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">后记:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">我只是用了一半的分量,做出来的饼干数目刚好是一个红盖饼干罐。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">请了家人吃,自己也试吃了,感觉少了什么似的,之后觉得应该是少放了香草精华,还有盐放有点多了,下次要改进。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">下次可以试试用Lurpark牛油来做,可能可以有蓝罐饼干的味道哦~呵呵。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-40574717268164339002013-08-06T16:29:00.002+08:002013-08-06T16:29:37.383+08:00免烤Lemon Cheese Cake <span style="font-family: Georgia, "Times New Roman", serif;">之前朋友问我要不要一起share买塑料布丁杯子,可以拿来做tiramisu或者布丁。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">我也想买来做些agar agar,可以在儿子的生日party上用到。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">只是我想找方形的,个人觉得比较美,哈哈。。(眼光有怪吗?)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">再然后就是因为临时决定出国,然后才惊觉原来出国回来我就需要那个布丁杯子来做生日蛋糕送我好姐妹。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">然后才叫朋友急急忙忙的下单,真的真的很不好意思。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">一切发生得太突然。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">结果,还好来得及在姐妹生日前收到,然后当然就拉拉声开始这个免烤lemon cheese cake了。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">原本是想做免烤oreo chesse cake的,是为了要用掉剩下的oreo饼碎。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">可是一直找不到心水的食谱,无意间发现冰的秘密花园的食谱很不错,就牵了回来。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">为什么要做免烤?因为我用的是塑料布丁杯,不可以送烤箱。。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">不想用纸杯,这样就看不出层次了,不美丽,哈哈。。(要求很多hor?)</span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6vyXFlyCRIwVS0Ch-BngYYhoYNm4Hsd9o1913-p-VKu2IRiTJdJdhRi2d1clf7uhw3lKs4QoQkzKJMz95xAmLptDqMqH1ViwxQ0PhjEaXaaO57nGgSb3RaIc6H4pjeCWZSTcwzlLQvqW/s1600/64712_10201127019271495_1111727635_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6vyXFlyCRIwVS0Ch-BngYYhoYNm4Hsd9o1913-p-VKu2IRiTJdJdhRi2d1clf7uhw3lKs4QoQkzKJMz95xAmLptDqMqH1ViwxQ0PhjEaXaaO57nGgSb3RaIc6H4pjeCWZSTcwzlLQvqW/s320/64712_10201127019271495_1111727635_n.jpg" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">来分享食谱了 (原食谱来自冰的秘密花园)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">饼底部分:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">无盐牛油 70g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">oreo饼干碎 130g (我用现成的饼干碎,如果需要自己磨成粉,大概需要一条半的饼干,把cream拿掉,打成粉状就可以了)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">cheese cake部分:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cream Cheese 250g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">原味yogurt 140g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">柠檬汁 45g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">动物鲜奶油 85g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">糖 80g(我用65g)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">鱼胶粉 13g(加入水3汤匙搅匀)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">淋面柠檬酱部分:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">柠檬汁 65g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">柠檬皮屑 1粒(不要刮到白色部分,会苦涩味道)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">鸡蛋 2粒</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">糖 60g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">无盐牛油 45g</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-----------------------------------------------------------------------------</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">饼底做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. 将牛油隔水煮溶,然后加入饼干碎搅拌均匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 分别将饼干碎铺在布丁杯子的底部,如果用圆模,就直接全部倒进去然后铺平。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 送入冰箱冷藏,备用。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">cheese cake做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Cream cheese隔水煮溶,加入糖、yogurt、柠檬汁搅拌均匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 鱼胶粉隔水煮溶,加入cheese糊内,搅拌均匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 取另一个盆,打发动物性奶油,不要打到坚挺,打到呈浓稠状,缓慢流动状,就可以停止了。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. 把动物性奶油加入cheese糊内,拌匀。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. 入模,送入冰箱冷藏至少4小时(我冷藏隔夜)。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">淋面柠檬酱做法:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. 除了牛油外,全部加入碗里,隔水煮至呈浓稠松发状(需要不停搅拌)。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. 离火,加入牛油拌匀至牛油溶解。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. 盖上保鲜膜,送入冰箱冷藏。</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. 冷藏后取出淋在蛋糕面上就可以食用了。(如果是用圆模,可以在蛋糕脱模后才淋上柠檬酱)</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">*感想分享</span><br />
<span style="font-family: Georgia;">柠檬淋酱非常的酸,不嗜酸的话可以减少柠檬汁的分量,或者增加一点糖的分量来综合。</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">原本还想做些小小的马卡龙来装饰一下的,可是真的没有时间,所以就作罢了。</span><br />
<span style="font-family: Georgia;">希望这样简简单单的蛋糕,姐妹会喜欢,呵~</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-49195750823791025632013-07-21T11:46:00.001+08:002013-07-21T11:48:30.454+08:00Pandan Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCfqeAV9LZ61YId0C0RkrY0Is3uN_DjGyPZZ27xij0R1GUOGrciLAlu9dSeR_qhBko-PmYUNXJX5ZrUDQEQGh5TAh4ZCMp9XxOwU2K3RE-Em1mlbpO8f-z1jdR8u6t4NmuQ2miD4ct31T/s1600/1073248_10200978300793626_1862454142_o_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCfqeAV9LZ61YId0C0RkrY0Is3uN_DjGyPZZ27xij0R1GUOGrciLAlu9dSeR_qhBko-PmYUNXJX5ZrUDQEQGh5TAh4ZCMp9XxOwU2K3RE-Em1mlbpO8f-z1jdR8u6t4NmuQ2miD4ct31T/s320/1073248_10200978300793626_1862454142_o_%E5%89%AF%E6%9C%AC.jpg" width="245" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">这天是家婆的生日,隔天是我宝贝儿子的农历生日,所以决定作个蛋糕来庆祝一下。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">在这里就不分享海绵蛋糕食谱了,随手就找得到的食谱,呵呵。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋糕体我作6寸,外层用7寸蛋糕模。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">就分享一下kaya的食谱(原自Facebook蛋糕达人Soh Pin Tee)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">鲜椰浆 1000ml (鲜椰渣一粒,加水挤出汁)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">班兰精华 1tbsp (10片班兰叶加点水打成渣,取班兰汁,收冰箱隔夜,沉淀物就是班兰精华)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">绿豆粉 85g (我用青色的)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 90g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">燕菜粉 8g (我用无色)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 椰浆加入班兰精华搅匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 把椰浆分成300ml和700ml。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 在300ml里加入绿豆粉,搅匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 700ml椰浆倒入小锅,加入糖和燕菜粉,开中火煮滚,煮滚后转小火(需要一直搅拌)。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 用滤网把300ml的椰浆过滤加入煮滚的椰浆里,不停搅拌至浓稠。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 浓稠之后就马上关火。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. 趁热将煮好的椰浆倒入7寸模,一层放三勺半。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8. 放好一层pandan kaya后把一层海绵蛋糕铺上,尽量移去中间位置,后再加入pandan kaya。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9. 依序把所有的海绵蛋糕和pandan kaya铺好,最后用个平底的碗加入少许水,压在最上一层的蛋糕体上,以固定位置。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10. 等到pandan kaya凝结后,讲碗移开,把蛋糕放入冰箱冷藏至少4个小时。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">11. 用手指在蛋糕周围轻轻按压,给蛋糕和模之间出现一些空隙,然后翻过来,倒在蛋糕盘上,轻轻摇晃,蛋糕就顺利脱模了。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">来分享一下感想了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">这个蛋糕很多工,因为要煮kaya,要一层一层铺,我花了几乎一整天的时间。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">不过成品出来是满意的,老公家人还以为我在外面买的,哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">因为之前就已经通知他们我会自己做个蛋糕,然后当蛋糕放在面前的时候,大家还满心疑问:不是讲自己做吗?为什么跑去买?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">哈哈,殊不知,那是我自己做的呀~~~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">很开心,大家吃得开心,我也做得开心。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">不过,短时期内应该不会再做这个蛋糕了吧,实在太累人了,呼~</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-49501827677433066302013-06-18T13:49:00.000+08:002013-06-18T13:49:25.518+08:00彩绘蛋糕卷<span style="font-family: Georgia, Times New Roman, serif;">之前已经答应要做一个蛋糕给爸爸过爸爸节的了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">怎么知道,那天忙到晕头转向,完全忘了之前答应要做的蛋糕。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">等到想起的时候已经是星期天的晚上,我已经躺在床上准备要睡觉了,对于自己健忘症的程度怎的是有够晕的咯。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">然后,昨天发现自己有点感冒了,老板强迫我拿半天mc回家睡觉(因为老板很怕被我传染,哈哈)。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">睡醒以后看到时间还早,就来做做这个计划里的彩绘蛋糕卷。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">因为我的烤箱(只有32L)关系,模具都不可以用太大个,蛋糕卷也都小小的,不会很多,大概一人一片就吃完了,所以才决定做蛋糕卷(爸爸不嗜甜)。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋糕卷其实做了几次了,彩绘蛋糕卷还是头一次尝试。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">在画图的时候真的很紧张,几乎都得屏住呼吸才可以完成。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">结果在烤好脱模撕开蛋糕纸的时候,蛋糕上的love被我不小心扯破了,呜~~~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">成品没有很美丽,love破了,颜色也没调均匀,颜色也没有很鲜艳(用的是甜菜根粉)。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">希望爸爸不要介意,哈哈。。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuvz3o6h5vtiTYn-aiXWu5qh2zKvL0sjhOknGQPyTn5MihYYTKyUQDZyZhzMiCfEechcDEhDZqNcMWqTPR02vHUPhl5ffscPeTlxTD7V1LGSo15HsQFVh1-Np2ln2yTjpCyV1HrIu0rRo/s1600/swiss+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuvz3o6h5vtiTYn-aiXWu5qh2zKvL0sjhOknGQPyTn5MihYYTKyUQDZyZhzMiCfEechcDEhDZqNcMWqTPR02vHUPhl5ffscPeTlxTD7V1LGSo15HsQFVh1-Np2ln2yTjpCyV1HrIu0rRo/s320/swiss+roll.jpg" width="232" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">食谱(其实忘了食谱原自哪里了,太久以前的事情了。这个分量是根据我的蛋糕模的尺寸,下面会分享不同蛋糕模的尺寸该怎么换算)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋黄 3粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">低筋面粉 49g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">鲜奶 21g(这次的蛋糕卷我用水代替)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">粟米油 21g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">蛋白 3粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 35g(因为爸爸不嗜甜,所以我减到30g)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">塔塔粉 一小撮</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">色素:甜菜根粉 半茶匙,慢慢加入水调匀,备用</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 先铺好蛋糕纸,量好尺寸,在蛋糕纸的背面画上图案,备用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 一般戚风做法。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 讲需要调色的蛋糊加入之前已调匀好的颜色里,拌匀,装入裱花袋,按照之前画好的图案裱上面糊。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 送入预热好的烤箱,烤一分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 将所有的蛋糊倒入模,铺平,轻敲几下,在送烤箱继续烤。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**110°,烤20-25分钟</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**烤好后,马上从模具中取出,倒在铁网上,撕开蛋糕纸,待凉。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**待凉后,在蛋糕要卷起的前端用小刀划不切断的三刀(左到右),以方便卷起。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**抹上喜欢的奶油或果酱就开始卷,卷好后用之前撕下的蛋糕纸包着以固定形状,然后放入冰箱冷藏两小时或以上,形状固定后才拿出来切片。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">来来来,来分享该怎么换算不同尺寸的分量了。。</span><br />
首先把你的模具尺寸除以原食谱的尺寸,所得的数目再乘以所有的材料分量,就可以了。<br />
比如:原食谱尺寸是14" x 10",自己的尺寸是11" x 10"<br />
1. 先把各个尺寸乘起来分别是:140和110。<br />
2. 再把自己的尺寸110除以140,得到0.7857,我们取0.7就可以了。<br />
3. 然后在把所有需要的材料分量都乘上0.7,得到的数目就是个别材料适合自己尺寸所需要的分量了。..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-58131622267455781842013-06-16T15:21:00.004+08:002013-06-16T15:21:52.155+08:00班兰小蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvy7L9XOfpRaACxogRv-37wQJKgMxviLRP1k2xhDgKkOxRHFKG0_yY1Ca2VZjxVPb5aqDPFdFqEMSKrIjcEDbhxJvFEY-VSvQQ2wqzCRLQxywI09F3oSoH1gbWwGpR7kY5_t0s_9VBQaRZ/s1600/20130616_145649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvy7L9XOfpRaACxogRv-37wQJKgMxviLRP1k2xhDgKkOxRHFKG0_yY1Ca2VZjxVPb5aqDPFdFqEMSKrIjcEDbhxJvFEY-VSvQQ2wqzCRLQxywI09F3oSoH1gbWwGpR7kY5_t0s_9VBQaRZ/s320/20130616_145649.jpg" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">隔好久都没有玩烘焙了,今天趁儿子们睡觉,快手快脚来做了这个班兰口味小蛋糕。。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">那么久没有做蛋糕,还好没有退步,成品还可以看,哈哈。。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwN_5iMbUD18KQmIcCZJvv01OxIU48XKTbinT1A3iS2uLBS7bMO9Ri9wIYDw4hOlX1RbCI_FzaRcQuBHOQypSKtQnoU4ztIEDdfFvT9LJsATRcVEM3ety4NtPRh2ZUsfhn9KcUW7BhgTj/s1600/20130616_145708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwN_5iMbUD18KQmIcCZJvv01OxIU48XKTbinT1A3iS2uLBS7bMO9Ri9wIYDw4hOlX1RbCI_FzaRcQuBHOQypSKtQnoU4ztIEDdfFvT9LJsATRcVEM3ety4NtPRh2ZUsfhn9KcUW7BhgTj/s320/20130616_145708.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">成品没有严重开裂,很开心</td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;">这次再次用了星厨房的原味小蛋糕食谱,自己加了pandan essence。。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">班兰小蛋糕 (原自星厨房)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">鸡蛋 3粒</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">低筋面粉 60g</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">糖 60g(我减到50g)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">粟米油 30g</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">班兰essence 1/2茶匙(我另加)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1.班兰essence加入粟米油待用。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2.鸡蛋加糖打发。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3.筛入面粉,用刮刀拌匀。</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4.取部分面糊加入粟米油拌匀,再倒入面糊中,继续拌匀。</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 入模,放入预热烤箱</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 110度,烤20分钟</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-30423421644737293042013-06-14T14:53:00.000+08:002013-06-16T11:05:05.379+08:00天然色素<span style="font-family: Georgia, Times New Roman, serif;">最近没什么时间玩烘焙。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">忙儿子、忙工作、忙生活,忙好多好多。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">而且,最近我开始研究天然色素。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">因为小儿子的生日快到了,想给他做个现在很夯的五颜六色彩虹蛋糕。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">可是,碍于那些可怕的色素,一直让我却步。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">所以,才想到利用天然色素来试试,看看能不能成功。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">网上很多烘焙达人分享说用天然色素的成品可能没有人造色素来的鲜艳。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">没关系,太鲜艳看的人不敢吃,呵呵。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">颜色浅点没关系的,我也比较喜欢粉粉的感觉,呵呵。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">找了很久资料,然后列出了几样水果/蔬菜是可以拿来变身成为色素的:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">红色 - 火龙果/甜菜根</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">橙色 - 萝卜/橙番薯</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">黄色 - 金瓜</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">青色 - 班兰叶/抹茶</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蓝色 - 蓝花</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">紫色 - 紫薯</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">好吧,这些就是我想得到也找得到的食材。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">上网找了一下资料,发现原来可以把这些水果/蔬菜的水分抽干,然后研磨成粉,就直接变成粉状的色素了。。</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherX7UVUguyZADPd5AWMurGtE-_sMmeCOioojWoNv6HNlotPcZm0YiuJNd4RvEe8t775MXqXOvDPWN5l8eGUZl_MoHkw_TLcIQQPw7lNsVkgckAnUnyHo5RYAWgqxp-rUUbpZ68OYUWz9E/s1600/Food_Dehydrator.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherX7UVUguyZADPd5AWMurGtE-_sMmeCOioojWoNv6HNlotPcZm0YiuJNd4RvEe8t775MXqXOvDPWN5l8eGUZl_MoHkw_TLcIQQPw7lNsVkgckAnUnyHo5RYAWgqxp-rUUbpZ68OYUWz9E/s320/Food_Dehydrator.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">长这样子(从网上偷来的照片 >.<)</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">这方法看似简单,可是我没有抽干水分的器具,所以还是乖乖用烤炉风扇的功能来烘干这些水果/蔬菜。。</span><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">上个月我开始从阿嫲那里拿了一株小小的班兰叶回家种。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">要先声明,我没有绿手指,任何容易栽种的植物来到我手里通常都是干枯收场。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">曾经为了应景,买了一株桔子树回来种,结果我家男人看不过眼我这样虐待它,把它搬去工厂种了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">还有买过转运竹摆在家里,也是因为我忘记浇水,结果整棵枯掉。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">所以,当我男人知道我搬了一株班兰叶回来,劈头就问:你还要种东西啊?!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">哈哈哈哈哈,我就是用一阵笑声来回应他。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">班兰叶种了快一个月了,起初很多叶子都黄掉,被我剪掉了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">一开始我真的很担心,每次都蹲在那边检查我的宝贝班兰叶是不是还活着,我男人都摇头,一直叫我不要种了,不要又害了一棵植物。。</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">还好现在有长高了一点点,叶子有变得厚了一点点,是适应新的环境了吗?</span><span style="font-family: Georgia, 'Times New Roman', serif;">我男人终于停止念我了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">青色解决了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">一天,我去有机店买儿子的有机燕麦奶,无意间被我发现有机天然甜菜根粉。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">哇,马上就扫一盒回家。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">其实这个甜菜根粉的用途是拿来加入营养饮料,老板讲女人喝可以补血,总之就是补充营养的啦。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">不过我买回家是为了当做蛋糕的色素啦,哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">搞定了两种颜色,</span><span style="font-family: Georgia, 'Times New Roman', serif;">就想找蓝花来种种。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">听说马来人比较常种这个蓝花,因为他们常常会要做kuih。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">可是我邻居不是马来人,所以一直没有发现到蓝花的踪影。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">上网找了资料,没想到却被我google search到有人在网上卖蓝花和种子。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">马上联络了这位卖家,可是联络了很久,这个卖家的生意做很大,一直没有reply我。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">昨天,我去接儿子回家的时候,突然想到也是可以问问儿子的保姆,看看他知不知道,因为保姆是位栽种达人,家里种了很多不同种类的盆栽,就是没有种过蓝花。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">问了他,没想到他每天早上跑步经过一家马来人的屋外就种了蓝花,还一口答应帮我採。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">哇,真的是太太太太感谢了。。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYyZX9-EgH9sHto095wPMbLY3fDn_izoB7C9KHhCc13aoLrohhkzBEQD8a5mC-QN08M06q8NtdMhTHpj6jzZMLcvy-11waykwZKe41k3elAbMMfmsbE0BbEICXJjZVMNmZyWQAHfCvG1C/s1600/20130614_174501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYyZX9-EgH9sHto095wPMbLY3fDn_izoB7C9KHhCc13aoLrohhkzBEQD8a5mC-QN08M06q8NtdMhTHpj6jzZMLcvy-11waykwZKe41k3elAbMMfmsbE0BbEICXJjZVMNmZyWQAHfCvG1C/s320/20130614_174501.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">把豆荚拨开取里面的种子</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">今早送儿子过去的时候,uncle就交给我一大把的蓝花和种子,实在开心!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">之后就是快快告诉那位卖家取消订单了,我不买了。。</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">回家就准备花盆和泥土,开始种蓝花噜。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">期待~~希望这次不会再被我搞死 >.<</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-88692670847805247502013-05-17T14:51:00.000+08:002013-05-17T14:52:17.749+08:00巧克力马卡龙<span style="font-family: Georgia, Times New Roman, serif;">一直很想再战马卡龙,第一次的成品真的看了直接摇头,然后也完全没有那个形,都不敢告诉别人我做的其实是法国高级甜点 -- 马卡龙啊~~~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">现在又想再尝试,不是因为我嗜甜如命,而是因为贪它那圆圆鼓鼓,然后又五颜六色的可爱外形。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">心痒痒了很久,一直找不到适合的食谱和时间来止痒。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">因为做这个有难度的马卡龙,真的需要有很多的时间和很好的心情。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">不然,肯定又是要请垃圾桶先生吃的结果。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">找了几天的食谱,决定用这个,因为分量刚刚好,我都有,也刚好用完的那种。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">就属你啦,还有谁呢?!哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">昨天,就开工做这个甜死人不偿命的马卡龙。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bHVGAyAjSFm3gdDQ_GVkx_EokbrFwfGkJsepN7pemx2sQwX3yglRqDgBCIvyz1NBDGIqbgl0juDegf7AMRf2h6s5P1-i6QtKTfgzVNervOqCJrL7lX7xxUCfUK9XQzaurZcv8hUw6I9T/s1600/IMG_20130516_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bHVGAyAjSFm3gdDQ_GVkx_EokbrFwfGkJsepN7pemx2sQwX3yglRqDgBCIvyz1NBDGIqbgl0juDegf7AMRf2h6s5P1-i6QtKTfgzVNervOqCJrL7lX7xxUCfUK9XQzaurZcv8hUw6I9T/s320/IMG_20130516_1.jpg" width="237" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">食谱(原自eileenの记事本)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">杏仁粉 40g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖粉 50g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">可可粉 10g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋白 1粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">幼糖 50g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tartar粉 1小撮</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 所有粉类(除了tartar粉)加在一起过筛,备用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 取一干净的盆,加入蛋白,蛋白里加入1小撮tartar粉,用搅拌器打至起泡,分三次加入幼糖,继续打至干性发泡。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 倒入所有过筛的粉类,以切拌方式拌匀。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 将面糊倒入挤花袋,在挤花嘴处剪开1cm的口。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 烤盘上铺一张油纸,事先在油纸上画满3-4cm大的圆形,以make sure所有的马卡龙相同大小。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 将面糊挤在油纸上。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. 180°预热烤箱10分钟(上下火),时间到后将烤盘放入烤炉(中层),用隔热手套夹在炉门上开个缝,让马卡龙在里面焖6分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8. 把烘炉门关上,调130°(上下火)烤至马卡龙出现裙边。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9. 温度调至110°,继续烤3分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10. 温度调至100°,继续烤5分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">11. 关火,让马卡龙继续呆在烘炉内继续焖多8分钟,出炉。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">12. 出炉后待凉,小心把马卡龙从油纸上移下,涂上你喜欢的奶油内馅,就可以享用啦~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">因为太晚了,所以我没有另外做奶油馅,反而直接随手拿了花生酱就涂上去,哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">其实配花生酱也还不错吃咧。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">大家可以试试,呵呵。。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-83997819667677625242013-05-10T16:18:00.001+08:002013-05-10T16:18:37.337+08:00班兰戚风蛋糕 。Oreo戚风蛋糕<span style="font-family: Georgia, Times New Roman, serif;">儿子的学校今天庆祝母亲节&教师节,办了一个pot luck party。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pot luck party就是每个参加的家长,必须各自准备一样食物或者饮料,和大家一起分享。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">所以我决定做班兰戚风蛋糕。。</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">做好了之后,担心一个(7寸)不够,结果又趁儿子们睡着了再做多一个oreo戚风蛋糕,呵呵。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">其实是自己想做啦,哈哈~</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">班兰戚风蛋糕 (食谱原自星厨房)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋黄 5粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">自发面粉 150g (我用低筋面粉)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">黍米油 5大匙</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">清水 5大匙 (我用鲜奶)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 70g (我减到50g)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">班兰香精 1小匙</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">蛋白 5粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tartar粉 1/2小匙</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 70g (我减到50g)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. 蛋黄+糖用打蛋器搅拌至糖溶化,加入鲜奶拌匀,加入油拌匀,加入班兰香精拌匀,筛入面粉搅至无粉粒,待用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 用另一个无油无水的盆,放入蛋白,加入tartar粉,用搅拌器慢速搅拌至起鱼眼泡,分三次加入糖,之后用快速搅拌至干性发泡(搅拌器提起打发蛋白呈短的尖角)。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 取1/3打发蛋白加入面糊,刮刀由下往上捞,切记不可以打圈搅拌。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 将拌匀面糊加入打发蛋白,继续用刮刀由下往上捞的方式拌匀全部面糊。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 入模(20cm),在桌面轻敲几下再送入烤箱。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 120°c,下火烤20分钟后转上下火烤20分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. 出炉后马上倒扣,待凉后脱模。</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Oreo戚风蛋糕(食谱原自The Kitchen 70's)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋黄 5粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">低筋面粉 100g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">黍米油 60g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">鲜奶 60g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">蛋白 5粒</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tartar粉 1/8g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 100g (我减到80g)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Oreo碎 60g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**拌好所有面糊后加入,稍微拌匀就可入模。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">**一般戚风做法</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**120°c,下火20分钟后转上下火20分钟。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**出炉后马上倒扣,待凉后脱模。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-79176410206677272142013-05-02T14:13:00.001+08:002013-05-02T14:13:23.219+08:00装饰生日蛋糕来放一下我目前为止做过仅仅的3个装饰蛋糕,后面两个是生日蛋糕。。<br />
哈哈,很粗糙的工,大家不要介意。。<br />
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第一个是我心血来潮想做一下装饰蛋糕,纯粹为了做而做的蛋糕。。<br />
第一次涂奶油,超级无敌难啊~~~<br />
涂到我满头汗,而且我也没有专业的转盘和抹刀,所以啰,请大家随便看看就好,呵呵。。<br />
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第二个是做给儿子一岁生的,花了很多时间,这次学聪明了,有跟朋友借转盘和抹刀,哈哈。。<br />
是不是有比较进步一点点?<br />
哎呀,因为不美的地方我都用水果盖着了,看不到,哈哈。。<br />
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第三个是做给好朋友生日的,因为她喜欢melody,可是市场上都是在卖hello kitty,所以我就想自己做一个送她。。<br />
怎样?ok吗?<br />
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希望接下来可以有机会多多练习涂cream和挤花。。<br />
继续努力!..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-59363151209928396222013-04-25T09:32:00.003+08:002013-04-25T13:33:14.438+08:00北海道牛奶土司<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">这款土司做了很多次了,每一次都没有让我失望。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">成品很软,组织很绵密,根本就像是外面买回来滴呀~~~(很不要脸 >.< 哈哈)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">就算完全不涂酱也很好吃,哇哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">起初是从一个叫“我爱烘焙”的app看到的,一直以来都有留意这个app里的食谱,可是因为有些食谱看起来觉得怪怪的,就没有想要尝试。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">知道看到这个北海道牛奶土司的食谱,就跃跃欲试,其实一开始也觉得这食谱怪怪的啦,哈哈。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">为什么会觉得怪?因为这食谱不是用全蛋,而是半个蛋白的分量,也没有用牛油。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">加上家里也有材料,就试试做了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">怎么知道,一试就无法自拔,连续用了这食谱做了好几次,因为对它的成品实在太惊讶了。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">食谱:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">高筋面粉 295g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">低筋面粉 30g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">奶粉 18g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">鲜奶 120g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">动物性鲜奶油 75g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">蛋白 15g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">糖 40g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">盐 4.5g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">酵母 6g</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**一般土司做法</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**12两土司模,带盖</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">**下层,110°烤45分钟(只供参考)</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0tag:blogger.com,1999:blog-7929191127364052835.post-30519296573900138162013-03-28T15:40:00.000+08:002013-04-25T09:33:17.373+08:00新张誌庆<span style="font-family: Georgia, Times New Roman, serif;">开了这个部落,我跟我朋友讲我屁股痒,已经有个部落格了,现在还来开多个新的。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">其实是想把很多自己尝试过的食谱放上来,以后想再做就不用一直找食谱(哈哈,我承认是我懒惰啦 :P)。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">虽然开始接触烘焙也不过几年的时间,还不算老手,很多时候都还在学习。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">可是想开个完全属于食谱、烘焙、烹饪的小天地。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">就请大家多多捧场吧,呵呵~</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">经过的话也请留言一下,让我知道你们经过我的部落。。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">你们的留言也鼓励我继续经营,不然我担心自己三分钟热度,又荒废了这个地方,呵呵。。</span>..Viv..Vvn..http://www.blogger.com/profile/17091453296970582331noreply@blogger.com0