tag:blogger.com,1999:blog-30240943889895620372024-03-12T20:41:31.218-07:00Teo Chew Moi 潮洲妹生活是甜的,未来也是甜的哦!
Where there is love there is life!
ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-3024094388989562037.post-13684798725379613352013-08-12T22:07:00.001-07:002013-08-12T22:07:49.766-07:00Char Siew Bun 叉烧面包<div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-nsaCtIijzzg/Ugm_IsWmUfI/AAAAAAAAA74/iQ5qKRcB-kc/s640/blogger-image--1977573514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-nsaCtIijzzg/Ugm_IsWmUfI/AAAAAAAAA74/iQ5qKRcB-kc/s640/blogger-image--1977573514.jpg"></a></div>ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com1tag:blogger.com,1999:blog-3024094388989562037.post-37368547401756777912013-02-10T19:05:00.002-08:002013-02-10T19:07:21.286-08:00Acar Nyonya Style<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-hY5dW6vxO9M/URSQzqjO6DI/AAAAAAAAA00/mviuU6v1e4Q/s1600/DSC_3860_meitu_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" jea="true" src="http://1.bp.blogspot.com/-hY5dW6vxO9M/URSQzqjO6DI/AAAAAAAAA00/mviuU6v1e4Q/s1600/DSC_3860_meitu_2.jpg" /></a></div>
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我家人都很喜欢这凉拌,但还是第一次自己做。</div>
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Y3K食谱很把每一个步骤详细的解说,只需要时间和耐心,让凉拌放置隔一两天会更好吃。</div>
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有些步骤因为太懒,简略了。</div>
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味道自己做些调整,直到适合自己的口味就好。</div>
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<a href="http://2.bp.blogspot.com/-m3wAVl4iqOE/URSQpsjWdvI/AAAAAAAAA0s/J0O_MJB6Op8/s1600/DSC_3859_meitu_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" jea="true" src="http://2.bp.blogspot.com/-m3wAVl4iqOE/URSQpsjWdvI/AAAAAAAAA0s/J0O_MJB6Op8/s400/DSC_3859_meitu_1.jpg" width="400" /></a></div>
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食谱步骤参考<a href="http://y3kfreerecipes.blogspot.com/2008/07/acar-nyonya-style-pickle.html" target="_blank">这里</a></div>
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Ingredient </div>
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<strong>(a)</strong></div>
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pineapple - 2 big(cut in cube) *this bring sweetness to the pickles</div>
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Carrot - 2 big cut into slices</div>
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Cabbage - 1/4(medium size) </div>
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<strong>(b)</strong><br />
cucumber dipped with 1tbsp salt and left aside - 3 cut into slices<br />
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<em>Remark - I didn't measure vege amount, i use whatever available in the fridge.</em><br />
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<strong>(c)</strong></div>
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Shallots 3-5pcs<br />
Red Chilis 5pcs<br />
Chili Giling 1 tbsp</div>
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300ml white vinegar<br />
300ml water<br />
350-400gm sugar <br />
1 tbsp salt</div>
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Add in before serve : <br />
Groundnut(Toasted)<br />
Sesame seed(Toasted)</div>
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Remark - i am taking whatever left over in my fridge, for proper porportion please refer to Y3K recipe<br />
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1. Scalding vegetables (a) & (b) respectively for around 1 minutes with boiling water as below, left aside until cool down and dry.<br />
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<strong>(c)</strong> Scalding <br />
<strong>200ml white vinegar</strong><br />
<strong>200ml water</strong><br />
<strong>1 tbsp sugar</strong><br />
<strong>1 tbsp salt</strong><br />
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2. Boil (b), left it aside until cool down.<br />
3. Heat up wok with 2-3 tbsp oil, saute Shallots, red chilis and chili giling. add in the rest of ingredient (c) bring it to boil. set aside to cool.<br />
4. Mix (3) with (2), keep in fridge for a while to get the taste develop.<br />
5. Add in Toasted Groundnut and sesame according to own preference before serve.</div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com4tag:blogger.com,1999:blog-3024094388989562037.post-68885549883189387072013-02-10T18:40:00.000-08:002013-02-10T18:40:50.013-08:00蛇年行大运<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pyKPGyrpE-I/URhZxyIgARI/AAAAAAAAA1Q/txMYCY7yfTM/s1600/Happy+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" jea="true" src="http://3.bp.blogspot.com/-pyKPGyrpE-I/URhZxyIgARI/AAAAAAAAA1Q/txMYCY7yfTM/s400/Happy+1.jpg" width="348" /></a></div>
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祝大家蛇年行大运,合家安康,鸿运当头!ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-79141722532435419842013-02-07T01:39:00.002-08:002013-02-07T16:47:20.605-08:00German Cookies 德国酥饼 <div class="separator" style="clear: both; text-align: center;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">家人都好抗拒所谓的奶酥味,</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">这是特地为我一个很喜欢奶酥味的朋友而做的。</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">这德国酥饼实在太多人介绍了。</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">味道简单好味。</span></div>
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<a href="http://4.bp.blogspot.com/-aRjyJFQaKOU/URN1n86fmmI/AAAAAAAAAzk/l5WZeV-jbHE/s1600/DSC_3765_meitu_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="398" jea="true" src="http://4.bp.blogspot.com/-aRjyJFQaKOU/URN1n86fmmI/AAAAAAAAAzk/l5WZeV-jbHE/s400/DSC_3765_meitu_7.jpg" width="400" /></span></a></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">食谱步骤参考</span><a href="http://angelcookbakelove.blogspot.com/2011/01/melt-in-mouth-butter-cookies-aka-german.html" target="_blank"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">这里</span></a></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Preparation : 15 min</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Resting(Fridge) : 30 min</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Dough forming : 15 min</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Baking : 160c, 15 min</span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><strong><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><strong><span style="color: black; font-family: Arial, Helvetica, sans-serif;">(a)</span></strong></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Butter 250g room temperature</span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><strong></strong><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Icing sugar 80g</span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><strong>(b)</strong></span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">potato starch 250g</span></span></div>
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black;">low protein flour 160g</span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"></span></span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><strong>Steps :</strong> </span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1. Creaming method - beat (a) until fluffy and pale yellow, add in sifted (b).</span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">2. leave in fridge rest for 30 minutes.</span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">3. roll into small ball around 10g, press lightly with a fork on top.</span></span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">4. Preheat oven 160C, bake for 15 min. leave the cookies in pale color.</span></span></div>
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<a href="http://4.bp.blogspot.com/-8fHqvYzb5t4/URN1yLTW4bI/AAAAAAAAAzs/4R564C--MSU/s1600/DSC_3738_meitu_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="398" jea="true" src="http://4.bp.blogspot.com/-8fHqvYzb5t4/URN1yLTW4bI/AAAAAAAAAzs/4R564C--MSU/s400/DSC_3738_meitu_9.jpg" width="400" /></span></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-68313731050552787202013-02-07T01:31:00.002-08:002013-02-07T01:31:16.304-08:00Chocolate Chip Cookies<br />
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<a href="http://1.bp.blogspot.com/-8E2X7KegAGI/URN0GbWOyKI/AAAAAAAAAzA/XU5vDBWNsOo/s1600/DSC_3855_meitu_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" jea="true" src="http://1.bp.blogspot.com/-8E2X7KegAGI/URN0GbWOyKI/AAAAAAAAAzA/XU5vDBWNsOo/s400/DSC_3855_meitu_5.jpg" width="400" /></a></div>
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喜欢chocolate chip cookies这食谱一定要试。<br />
烘烤之后一天,这饼干更入味。<br />
买不到咖啡油,只能用咖啡精替代。<br />
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说真的,加了咖啡味的cookies 自然少了一般香奶味的chocolate chips cookies, 这却多了像famous Amous口感的cookies。<br />
这好不好吃,真的不需要太多的外在装饰,真的好吃。<br />
如果豆类换上pecan 或 macadamia,一定更美味。<br />
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Preparation : 15 minutes(creaming method)<br />
Resting : 30min in fridge<br />
Forming : 5 minutes(use spoon to combine)<br />
Baking : 170c, 15 min (i prefer crunchy, if chewy 10min will do)<br />
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食谱步骤参考<a href="http://www.bisousatoi.com/2010/07/chocolate-chunks-cookies.html" target="_blank">这里</a><br />
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<span style="font-weight: bold;">Ingredients</span><br />
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<strong>(a)</strong><br />250g salted butter, room temperature<br />
200g light brown sugar<br />1/4 tsp salt<br />
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<strong><span style="color: black;">(b)</span></strong><br />
<span style="background-color: white; color: #999999;">1/2 tsp coffee oil</span> *i use 1/4 coffee flavour<br />1 egg<br />1 tsp vanilla extract<br />
<br /><strong>(c)</strong><br />
1/4 cup oats,processed to bits in a chopper *i used oat flour replace<br />300g self-raising flour (can be replaced with plain flour with 1/2tsp of baking powder)<br />
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<strong>(d)</strong><br />
1/4 cup ground almonds<br />1/2 cup of favourite nuts - i use almond sticks<br />1 pack of Hersheys Chocolate Chips<br />
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Overnight/2 hours preparation - Beat egg slightly, combine (b) and keep for at least 2 hours<br />
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1. (b) beat until fluffy, slowly add in (b).<br />
2. sifted (c) added to (1) all at one time.<br />
3. leave dough rest for 30 minutes in fridge, use spoon to form the cookies shape on baking sheet.<br />
4. Bake for 170c 15 minutes, cool down and ready to put into air tight container.<br />
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<a href="http://4.bp.blogspot.com/-CIvJxTe-fdM/URN0ROBHyyI/AAAAAAAAAzI/27WmzXhVtkQ/s1600/DSC_3846_meitu_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" jea="true" src="http://4.bp.blogspot.com/-CIvJxTe-fdM/URN0ROBHyyI/AAAAAAAAAzI/27WmzXhVtkQ/s400/DSC_3846_meitu_6.jpg" width="400" /></a></div>
<br /><br />ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-53280780156775479982013-02-07T01:03:00.000-08:002013-02-07T01:03:09.370-08:00Chickey Cookies 鸡仔饼我在多年前丢失了鸡仔饼食谱,怎么找都找不会同样的食谱。<br />
是时间抹去了那多年前的味道,还是真的还是旧的美好。<br />
这食谱,接近当年的味道。<br />
虽然,还是少了当年的味道。<br />
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<a href="http://spicehunt.blogspot.com/2011/03/gai-zai-beng.html" target="_blank">食谱参考</a><br />
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<strong>Ingredients:</strong><br />
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<strong>(a)</strong>450 gms flour<br />
1/2 tsp Black Pepper Powder
1 tsp Baking Powder (double Acting)<br />
<span style="color: #999999;">1/2 tsp soda bicarbohidrat</span><br />
<span style="color: #999999;"></span><br /><strong>(b)</strong><br />
1 egg<br />
100 gms Sugar <br />1 tbsp Dark Soy Sauce <br />
<span style="color: #999999;">1 tbsp maltose</span> * 2tbsp<br /><span style="color: #999999;">1/2 tsp Chinese Five Spices </span><span style="color: black;">(i changed to 1 tsp)</span><span style="color: #999999;">2 pieces of Chinese fermented tofu (Nam Yu/南乳)*</span> i changed to 3 pcs<br /><span style="color: #999999;">1/2 tsp Salt</span> * 1tsp <br />
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<strong>(c)</strong><br />
<span style="color: #999999;"><span style="color: #666666;">200 gms of winter melon candy </span><span style="color: black;">*i changed to 300gm</span></span><br />
100 gms of sesame (i use only white sesame)<br />
3-4 Cloves of Garlic(around 15-20gm)<br />
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<strong>(d)</strong><br />
250 gms Vegetable oil<br />
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我和母亲讨论了许久,想想除了五香粉可能是最大可能导致味道不够味。<br />
再来之前的食谱没加soda bicarbohidrat 似乎少了该有的酥脆口感,或许我的口味比较重,更改后的味道比较适合我家人咯。<br />
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*如果不够咸,要加重口味加盐较好,太多soy sauce会导致烘烤时容易烧焦。<br />
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1. Sift ingredient (a) put aside.<br />
2. (b) mixed until well incorporated, add in (c).<br />
3. mixed (2) + (d), added all sifted flour.<br />
4. leave in fridge rest for half an hour.<br />
5. use baking sheet make a thin layer, bake with 170c for 10-15 min.<br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-27316587423168118392013-01-30T19:36:00.002-08:002013-02-07T00:20:12.086-08:00Green Peas Cookies 绿豆饼<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YzAz9Czj8_8/URNdWY1ZJsI/AAAAAAAAAx8/hGuIRuLkJP8/s1600/DSC_3708_meitu_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" jea="true" src="http://1.bp.blogspot.com/-YzAz9Czj8_8/URNdWY1ZJsI/AAAAAAAAAx8/hGuIRuLkJP8/s640/DSC_3708_meitu_9.jpg" width="432" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">时常傻乎乎试了一些食谱才知道根本行不通。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">绿豆饼食谱很多Blogger推荐极为简易的食谱,但出来的味道还是家家不一样。</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">买的绿豆粉,有些已经带有盐味,而有些则带甜, 而从中要学会如何在食谱更改些,原来还有很多小细节有待发现。真的很多要学习的地方。</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">食谱参考 </span><a href="http://testedandtasted.blogspot.com/2011/01/cny-green-pea-cookies.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Tested & Tasted</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation Time : 30min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oven : 170c</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dough preparation : 10min</span><br />
<span style="font-family: Arial;">Resting : NIL</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">forming : 10min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Baking time : 8min - 10min(turn over half way)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:(a)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">130 gm fried green peas, grinded<br />150 gm plain flour<br />90 gm icing sugar(top up to 100gm if green peas too salty)<br />1/4 tsp salt(if green pea is salty, omit)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(b) 100 gm oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Topping :</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Egg Yolk(slightly beaten)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Method:<br />- Mix all ingredient except Oil at last. Form Dough within 5 min.<br />- Form cookies with mould, wipe with egg yolk. Put into preheat oven for 10min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Once cookies is yellow at bottom, take out from oven.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- leave on pan rest for 5 min, ready to keep in bottle once cookies are fully cool down.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em> * Cookies easily break out once taken from oven.</em> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="http://1.bp.blogspot.com/-igqTkfp0JeY/URNjEl7oAiI/AAAAAAAAAyg/vogt-csEqnA/s1600/DSC_3704_meitu_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" jea="true" src="http://1.bp.blogspot.com/-igqTkfp0JeY/URNjEl7oAiI/AAAAAAAAAyg/vogt-csEqnA/s640/DSC_3704_meitu_4.jpg" width="430" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333; font-family: 'Trebuchet MS','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;">* I am submitting this post to Chinese New Year Delights 2013 hosted by <a href="http://nasilemaklover.blogspot.com/2013/01/chinese-new-year-delights-2013-and.html" target="_blank">Sonia aka Nasi Lemak Lover</a> *</span></span><br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-38710910381593864902013-01-30T18:19:00.001-08:002013-01-30T22:02:49.923-08:00Hokkaido Cupcake北海道杯子蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Y8bdeOuDrvw/UQnRivUHbXI/AAAAAAAAAt8/4vmIxQLTJ64/s1600/Hokkaido.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="400" src="http://3.bp.blogspot.com/-Y8bdeOuDrvw/UQnRivUHbXI/AAAAAAAAAt8/4vmIxQLTJ64/s400/Hokkaido.jpg" width="352" /></a></div>
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没什么研究Hokkaido Cupcake,但一般的和RT Bakery似乎有强烈的对比。</div>
<div style="text-align: left;">
RT 的好软好滑,密近鸡蛋糕但好软。其他我试过的像一般的威风蛋糕。</div>
<div style="text-align: left;">
第一次的成品,好看不好吃。粉加入时过多的搅拌,导致蛋糕粗糙,下一次加油咯。</div>
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<br /></div>
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食谱制作步骤参考:</div>
<div style="text-align: left;">
<a href="http://nasilemaklover.blogspot.com/2012/04/hokkaido-chiffon-cupcakes.html?utm_source=BP_recent" target="_blank">Nasi Lemak Lover</a> </div>
<div style="text-align: left;">
<a href="http://homeeconomics.pixnet.net/blog/post/66280419" target="_blank">周老师</a></div>
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<br /></div>
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步骤参考:</div>
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<a href="http://ellenaguan.blogspot.sg/2012/08/chocolate-hokkaido-chiffon-cupcakes.html" target="_blank">Ellena Guan</a><br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-5235299579352604972013-01-30T18:05:00.002-08:002013-01-30T22:10:38.983-08:00Orange Chiffon Cake 烫面橙味戚风蛋糕 <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LpW2bXwlrfY/UQoK0n4E9nI/AAAAAAAAAw8/z19JVmkTcJ4/s1600/Orange+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="320" src="http://3.bp.blogspot.com/-LpW2bXwlrfY/UQoK0n4E9nI/AAAAAAAAAw8/z19JVmkTcJ4/s320/Orange+Cake.jpg" width="281" /></a></div>
<br />
<br />
没有放防腐剂的威风蛋糕可以放置多久?<br />
我的最多只能放两天,有谁可以让我知道到底那里出了错。<br />
还是汤面寿命就那么短。<br />
<br />
<br />
食谱步骤参考<a href="http://cforum.cari.com.my/forum.php?mod=viewthread&tid=2383722&page=74#pid94899059" target="_blank">这里</a>,<br />
准备时间 :30分钟<br />
烘烤:160c, 45-50min<br />
Mould : best in 20cm Chiffon cake Mould, i am using bigger mould<br />
参考食谱 : 已经忘了从那得到这食谱,通常微风蛋糕我都会参考<a href="http://closeto-u.blogspot.com/2012/05/blog-post_02.html" target="_blank">Kitchen's 70</a> 。<br />
<br />
<br />
(A) Wet Ingredient<br />
butter/cooking/canola/corn oil - 40g<br />
orange juice + zest - 75g<br />
糖 10g<br />
(B) Dry Ingredient<br />
cake flour - 90g<br />
<br />
(C)<br />
蛋黄- 5粒<br />
<br />
(D)<br />
蛋白- 5粒<br />
cream of tartar 少许<br />
castor sugar - 45g-60g (divide 3 times)<br />
<br />
Steps :<br />
1. 将湿的材料(A)过热,在不太烫手时加入粉原料(B)。在不烫手时快速搅拌蛋黄(C)就好。<br />
2. [D] - Egg white 干性打发, 1/3 C 加入(1)。再把搅拌好的部分倒入剩余的蛋白糊。<br />
<br />
同样食谱,水分和水分代替,油汁换上椰浆,就可以做香兰橙味戚风蛋糕 。<br />
<br />
<strong>香兰戚风蛋糕</strong> <br />
<br />
5个 蛋黄 <br />
70g 浓椰浆 <br />
40g 浓缩橙汁 > 香兰汁<br />
50g 牛油<br />
90g 自发粉 > 底粉 Low Protein Flour<br />
5个 蛋白<br />
80g 糖<br />
1 tsp 柠檬汁/Cream of Tartar<br />
<br />
<br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-23203446679879080752013-01-27T18:50:00.000-08:002013-02-07T21:39:03.867-08:00旺来凤梨酥<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">愿你年年旺来</span></div>
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<a href="http://1.bp.blogspot.com/-NpKcbWhmZZQ/URNRKZwaH6I/AAAAAAAAAxY/uRAEn0bwKnI/s1600/pineapple+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" jea="true" src="http://1.bp.blogspot.com/-NpKcbWhmZZQ/URNRKZwaH6I/AAAAAAAAAxY/uRAEn0bwKnI/s400/pineapple+tart.jpg" width="400" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-7cij2T5YYMA/URSOXLk6sFI/AAAAAAAAA0I/SfD8nPg_GQQ/s1600/DSC_3872_meitu_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="304" jea="true" src="http://3.bp.blogspot.com/-7cij2T5YYMA/URSOXLk6sFI/AAAAAAAAA0I/SfD8nPg_GQQ/s640/DSC_3872_meitu_1.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">习惯在厨房里忙,感觉比较有新年那分期待的感觉。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">如果不是因为喜欢烘焙,我想好多人可忍受不了在没风扇的地方呆一整个晚上。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">我喜欢看到每一次用心后的一点点成长,然后在下一次努力时又进步一点点。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">因为那一点点的鼓励,让我不断的学习,就算失败了很多次。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">很多事情,用心做时,那分满足感就会被填满,就算不是最好的。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">这是我在被家人白眼多次以后,终于了解他们只要最普通而不带奶酥味的凤梨酥。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">父亲说,终于像样了些。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">之前那些既昂贵又难得的奶香味,在他们的胃口似乎太油腻了些。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">虽然自己很喜欢Wendy的食谱,今年还是跟从大众口味。 </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">步骤参考有两种,</span><a href="http://testedandtasted.blogspot.com/2009/01/nastar.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Creaming Method</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> 和</span><a href="http://www.thelittleteochew.com/2011/01/pineapple-tarts-again.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Rubbing In Method</span></a><span style="font-family: Arial, Helvetica, sans-serif;">。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">食谱很多,其中比较我参考比较多的如下,</span></div>
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<a href="http://www.thelittleteochew.com/2011/01/pineapple-tarts-again.htmlCached" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">The Little Teo Chew</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<a href="http://testedandtasted.blogspot.com/2009/01/nastar.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Tested & Tasted</span></a></div>
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<a href="http://www.anncoojournal.com/2012/01/pineapple-shaped-tarts.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Anncoo Journal</span></a></div>
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<a href="http://forbiddengarden12.blogspot.com/2012/01/blog-post_10.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Forbidden Garden</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<a href="http://en.christinesrecipes.com/2011/01/pineapple-roll-tarts-for-chinese-new.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Christine </span></a></div>
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<a href="http://esjoie.wordpress.com/2010/01/19/a-little-more-on-making-pineapple-tarts/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">E's Joie</span></a></div>
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<a href="https://blu172.mail.live.com/default.aspx?id=64855&id=64855#!/mail/InboxLight.aspx?n=1050704319!n=1196835756&fid=f70f4ec06d5649099c54f508753d0831&pdir=NextPage&paid=866005b0-651f-11e2-ac63-00237de49b9e&pad=2013-01-23T05%3A42%3A34.210Z&pidx=2&mid=357e23d4-611d-11e2-bd8f-00215ad7c1ba" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Wendy </span></a><span style="font-family: Arial, Helvetica, sans-serif;">- This is the bestever for heavy cream/cheese lovers</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Preparation:</strong> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Batter: 15min </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rest: 30 min(Fridge)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Forming: 15-20min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oven: 160-170c;12-15min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Pineapple paste :</strong> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1kg ready pack</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredient:</strong> </span></div>
<div class="ecxMsoNormal" style="background: white; color: black;">
<span style="font-family: Arial, Helvetica, sans-serif;">(a)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250gm butter(Room temperature)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50gm icing sugar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">(b)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg yolk </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*1/2 tsp vanilla Essence(i added)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">(c)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp custard powder </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">280gm plain flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">80gm corn flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Topping</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg slightly beaten + 1tbsp milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*egg yolk coloring(i omitted since my family don't like this)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">还是没信心在太早准备新年饼自己准备馅,馅是先买的。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">我先把黄梨馅搓成圆型,每粒重约5gm。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">为了符合家人不喜欢重奶味口感,我这次采用</span><a href="http://en.christinesrecipes.com/2011/01/pineapple-roll-tarts-for-chinese-new.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Christine </span></a><span style="font-family: Arial, Helvetica, sans-serif;">食谱但采用Rubbing In Method。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">带有Corn Flour 和Custard Powder入口即化又不太重奶味的成果还是家人较喜欢的。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Sieve ingredient (c) in mixing bowl and leave aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Rub in ingredient (a) using finger for less than 10min until well incorporated(it will look like in pieces form).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. add in egg yolk to (2) to form a dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. let the dough rest in fridge for at least half an hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. use the cutter to form 2 inches form in the pineapple paste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. apply topping before ready to bake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. preheat oven 160c and bake around 10-12 min. Let the cookies cold and ready to keep in air-tight container or cookies bottle.</span></div>
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<a href="http://1.bp.blogspot.com/-AsKYinipwwU/URSOc70l_0I/AAAAAAAAA0Q/_oBJofZHIp0/s1600/DSC_3880_meitu_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" jea="true" src="http://1.bp.blogspot.com/-AsKYinipwwU/URSOc70l_0I/AAAAAAAAA0Q/_oBJofZHIp0/s400/DSC_3880_meitu_2.jpg" width="291" /></span></a></div>
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<span style="color: #333333; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"><em><span style="font-family: Arial, Helvetica, sans-serif;">* I am submitting this post to Chinese New Year Delights 2013 hosted by </span></em><a href="http://nasilemaklover.blogspot.com/2013/01/chinese-new-year-delights-2013-and.html" target="_blank"><em><span style="font-family: Arial, Helvetica, sans-serif;">Sonia aka Nasi Lemak Lover</span></em></a><em><span style="font-family: Arial, Helvetica, sans-serif;">*</span></em></span></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-34223505290549104042013-01-25T19:49:00.000-08:002013-03-03T20:34:56.906-08:00杏仁脆片饼<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IVirn2lRi0g/URNdGk-R__I/AAAAAAAAAx0/G_NvtzoUXgs/s1600/DSC_3706_meitu_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" jea="true" src="http://3.bp.blogspot.com/-IVirn2lRi0g/URNdGk-R__I/AAAAAAAAAx0/G_NvtzoUXgs/s320/DSC_3706_meitu_1.jpg" width="320" /></span></a><span style="color: black;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">买不到杏仁搅拌粉,而杏仁又买了, 就只好找新食谱。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">去年表姐买了这饼干送我们,不到半天我们就吃光了。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">这几天试了再试的经历让我的味觉好麻木,已经不知道还是不是我要的那味道。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">为了之前急速提升的体重开时减食减重,但还是停不了烘焙的瘾。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">只能留到新年让亲戚家人给与提升的建议咯。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">食谱看似很长,但不难做。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">只需要一点耐心和时间。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">当然,这食谱会少许甜,但对不爱奶味的老人家很讨好哦。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">食谱步骤参考自</span><a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=166894" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Carol </span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation :</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mould - 12"x12" (i prefer thinner)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Batter - 15 mix - creaming method</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Resting - 30min(fridge)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Forming - 10min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Baking - 160c,10min(Dough); 10-12 min(Almond)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredient :</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(a) Cookies based </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Icing sugar 40g</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Butter 60g - *i find mixing with margarine taste better(can mix half butter half margarine)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(b)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Egg yolk 1 noz </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(c)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Low protein flour 120g (i use medium flour)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Parmesan cheese 15g(can be omitted, i found this taste better without Parmesan)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(d) Topping Almond flake <br />Almond flake - 100g</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Butter - 40g *30g</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Castor sugar - 45g(reduce if too sweet, to me just nice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Honey - 30g</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dairy Whipping cream - 30g</span></div>
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<a href="http://1.bp.blogspot.com/-h62DnQPfqS8/URNdbkQVU9I/AAAAAAAAAyE/K-Ce6BZljhA/s1600/DSC_3747_meitu_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" jea="true" src="http://1.bp.blogspot.com/-h62DnQPfqS8/URNdbkQVU9I/AAAAAAAAAyE/K-Ce6BZljhA/s400/DSC_3747_meitu_3.jpg" width="270" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">这食谱只能做一小罐。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">我直接用了x4的食谱,没时间就把剩下的面团放在冰箱里隔天再烤。</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Creaming method, beat (a) until fluffy and pale look.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. gradually added beaten egg (b) until well combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Fold in sifted (c), leave in fridge rest for 30minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bring out the ready dough, make a thin layer at12x12 square pan(i use baking sheet can fit my oven 33cmx49cm pan). punch small hold with fork.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. put into preheat oven 160c, bake for 10min until top slightly turn yellow.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. prepraring topping - heat up mixture (d) until boil, leave it aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. sprinkle the ready topping (6) to (5), put in oven with upper heat only bake for another 10-15min.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*my Oven heat slightly higher than normal, please adjust the time according to your own oven.</span></div>
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<span style="color: #333333; font-family: 'Trebuchet MS','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Arial, Helvetica, sans-serif;"><em>* I am submitting this post to Chinese New Year Delights 2013 hosted by </em></span><a href="http://nasilemaklover.blogspot.com/2013/01/chinese-new-year-delights-2013-and.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Sonia aka Nasi Lemak Lover</em></span></a></span></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-48480972388996174162013-01-22T19:07:00.000-08:002013-01-30T22:09:33.213-08:00Moist Chocolate Cake 湿润巧克力蛋糕 V2<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ISRq-nQ0la0/UQoKixaKHgI/AAAAAAAAAw0/aTlCMwUgoqU/s1600/Moist+Chocolate+Cake_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="320" src="http://3.bp.blogspot.com/-ISRq-nQ0la0/UQoKixaKHgI/AAAAAAAAAw0/aTlCMwUgoqU/s320/Moist+Chocolate+Cake_2.jpg" width="300" /></a></div>
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离<a href="http://ladyteochewmoi.blogspot.com/2013/01/steam-chocolate-moist-cake.html" target="_blank">食谱V1</a>只有一天,我就忍不住再试了一次食谱。<br />
友人给了另一个食谱,稍微改了改,终于找到了自己喜欢的平衡点。<br />
这一次用了Full Cream Evaporated Milk,蛋糕甜味很香。<br />
但我还是喜欢带苦一些的 Whipping cream 味道。<br />
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步骤参考<a href="http://ladyteochewmoi.blogspot.com/2013/01/steam-chocolate-moist-cake.html" target="_blank">食谱V1</a><br />
Preparation : 10min<br />
Steam time : 1hr<br />
mould : 8" round pan<br />
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<strong>Ingredient:</strong> <br />
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<span style="color: #666666;">Butter 180g * margarine</span><br />
Castor Sugar 180 g <br />
<span style="color: #666666;">Full Cream Evaporated Milk 200 g or whipping cream+fullcream milk</span><br />
Egg 2 pcs<br />
<span style="color: #666666;">Plain Flour 100 g ~120g *self raising flour <br />cocoa powder 50 ~ 70 g</span> <br />
baking powder 1/2 tsp * omit<br />
baking soda 1/2 tsp <br />
vanilla extract 1/2 tsp<br />
Rum 2tsp *omit<br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-20675441084144882022013-01-10T20:01:00.000-08:002013-01-30T20:16:04.080-08:00Black Sesame Chiffon Cake 黑芝麻戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5VdvW7P6hwo/UQnscawox5I/AAAAAAAAAwE/uRUO5he-rkE/s1600/sesame+Chiffon+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="320" src="http://1.bp.blogspot.com/-5VdvW7P6hwo/UQnscawox5I/AAAAAAAAAwE/uRUO5he-rkE/s320/sesame+Chiffon+Cake.jpg" width="300" /></a></div>
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;"><span style="font-family: Times New Roman; font-size: small;">第一次试了放baking powder 的微风蛋糕,成果非常理想。</span></span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;"><span style="font-family: Times New Roman; font-size: small;">但可能不比汤面式的湿润,家人很喜欢(他们只爱中式味道)。</span></span><br />
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<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Mould : 23cm Chiffon Mould(20cm will do)</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparation : 30min Batter</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Oven : 160c, 45min</span><span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;"><br />Recipe Source : Unknown </span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;"><br /><strong>Ingredient</strong> : </span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">(a)</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">6 egg yolks<br />60g sugar</span><br />
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<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">(b)<br />60ml vegetable oil<br />140ml water</span><br />
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<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">(c) sifted</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">160g cake flour<br />80g black sesame powder<br /><span style="background: yellow;">2 tsp baking powder</span> (can be omitted)</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">(d)<br /><span style="color: #999999;">8 egg whites(i use 6 egg white)</span>60g sugar<br />1/2 tsp cream of tartar (can be replaced with lemon)</span><br />
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<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Steps :</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Regular Chiffon steps</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">1. Beat (a) until forming bubble, add (b) one by one.</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">2. Fold in sifted (c) leave batter aside.</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">3. separate bowl, beat (d) in medium speed. slowly added cream of tartar, afterwards 1/3 sugar.</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">Separate sugar 3 times until it forms stiff peak form.</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">4. fold in 1/3 of egg white batter(3) into egg yolk batter(2). after that gradually fold the mixture batter(4) to remaining egg white.</span><br />
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt;">5. Put batter into ungreased Mould, Bake with 170c oven for 45 min. Leave upside down outside oven cool down before cut.</span><br />
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-69141151886118102492013-01-02T21:48:00.001-08:002013-01-31T18:53:46.626-08:00Steam Chocolate Moist Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rshe7HCixa8/UOUXeG1wUvI/AAAAAAAAAtc/essERY2bazI/s1600/2013-01-03+00.20.44_mh000.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" height="310" src="http://1.bp.blogspot.com/-rshe7HCixa8/UOUXeG1wUvI/AAAAAAAAAtc/essERY2bazI/s320/2013-01-03+00.20.44_mh000.jpg" width="320" /></a></div>
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<span lang="ZH-CN" style="color: black; font-family: SimSun; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-fareast-language: ZH-CN;">步骤参考:</span><span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><a href="http://ann-ann1.blogspot.com/2011/05/blog-post_11.html">Ann Ann</a></span><br />
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<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">Preparation : 10min</span><br />
<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">Steam time : 45min - 1hr</span><br />
<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">mould : 8" round pan</span><br />
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<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">Recipe Amendment : </span><br />
<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;"><span lang="ZH"></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span lang="EN"><span style="font-size: small;">Butter 180g</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> * margarine</span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black;"><span style="font-size: small;">Castor Sugar </span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;">180 g </span></span></span><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;">Full Cream Evaporated Milk 200 g > whipping cream+fullcream milk</span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black;"><span style="font-size: small;">Egg </span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;">2 </span></span><span style="font-size: small;">pcs</span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="font-size: small;">Plain Flour</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> 100 g *self raising flour </span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black; font-size: small;">cocoa powder</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"><span style="color: black;"> 50 g</span> </span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="font-size: small;">baking powder</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> 1/2 </span></span><span style="font-size: small;">tsp</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> * omit</span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black;"><span style="font-size: small;">baking soda</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> 1/2 </span></span><span style="font-size: small;">tsp</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> </span></span></span><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black;"><span style="font-size: small;">vanilla extract </span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;">1/2 </span></span><span style="font-size: small;">tsp</span></span><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><span style="font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;">Rum </span></span><span style="font-size: small;">2tsp</span><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"> *omit</span></span><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><span style="color: #666666; font-family: Times New Roman; font-size: small;"><br /></span></span></span><span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">这食谱,猜想因为时间拿捏不好还有粉的更变导致比较像糕多过蛋糕。</span><br />
<span style="font-family: Calibri;">第二次的<a href="http://ladyteochewmoi.blogspot.com/2013/01/moist-chocolate-cake-v2.html" target="_blank">改良食谱</a>。</span>ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-9339630764093770092013-01-02T21:16:00.001-08:002013-01-30T22:07:53.576-08:00Cotton Cheese Cake日式輕乳酪蛋糕<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-di6iDnhV9nY/UOUTAQJUERI/AAAAAAAAAsk/wFWRX8XUDAs/s1600/2013-01-02+23.08.08_mh000.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="400" src="http://2.bp.blogspot.com/-di6iDnhV9nY/UOUTAQJUERI/AAAAAAAAAsk/wFWRX8XUDAs/s400/2013-01-02+23.08.08_mh000.jpg" width="323" /></a></div>
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食谱源于:<a href="http://homeeconomics.pixnet.net/blog/post/66280563" target="_blank">周老師的美食教室</a><br />
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<span style="font-family: Georgia;">参考:</span><br />
<span style="font-family: Georgia;">1. </span><a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=200166&prev=200690&next=199145&l=f&fid=39"><span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;">Carol</span></a><br />
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<span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black;">2</span>. </span><a href="http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html"><span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;">Christine's recipe</span></a></div>
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<span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><span style="color: black;">3.</span> </span><a href="http://forbiddengarden12.blogspot.com/2011/12/blog-post_20.html"><span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;">Forbidden Garden</span></a><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"> (with video)</span></div>
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<span style="color: black; font-family: Georgia, 'Times New Roman', serif;">4. </span><a href="http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html"><span style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;">Table for 2 or more...(Wendy)</span></a></div>
5. <a href="http://forbiddengarden12.blogspot.com/2011/12/blog-post_20.html" target="_blank">Forbidden</a><br />
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烤盘:</div>
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9x9 方形烤盘</div>
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5x5 圆心烤盘</div>
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成果:</div>
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由于<a href="http://homeeconomics.pixnet.net/blog/post/66280563" target="_blank">周老師</a> 的食谱较为少芝士,味道不太重。</div>
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比较倾向润湿的Sponge Cake。很适合不太爱芝士味的老人家。</div>
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<img border="0" eea="true" height="320" src="http://3.bp.blogspot.com/-zK7O2avfSds/UOUTFZTOCiI/AAAAAAAAAss/OPKEHpvLQJo/s320/2013-01-03+08.06.33_mh000.jpg" width="288" /></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-13847935439047535042012-12-28T20:42:00.000-08:002013-01-30T21:51:45.121-08:00Topo Map Love Cake aka Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gS1tx1hHmRI/UQnwGV4sreI/AAAAAAAAAwc/4fLCU8yZNbM/s1600/Color+Butter+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="269" src="http://4.bp.blogspot.com/-gS1tx1hHmRI/UQnwGV4sreI/AAAAAAAAAwc/4fLCU8yZNbM/s320/Color+Butter+Cake.jpg" width="320" /></a></div>
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在做着蛋糕时,很不专心。</div>
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友人在电话简讯一直开玩笑, 手另一边用着 Hand Mixer。</div>
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当我把成果切开,差点笑爆。</div>
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如果你看了参考食谱,就会明白。</div>
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我的,倒像个微笑!</div>
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对我来说成果甜了些,但味道很好,也很湿润。</div>
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下次会认真些。</div>
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食谱步骤参考自<a href="http://wendyinkk.blogspot.com/2012/05/topo-map-love-cake-kek-alunan-kasih.html" target="_blank">Wendy </a><br />
Mould : 8"x8" square mould<br />
Batter Preparation : 20min<br />
Baking time : 40-45min 170c<br />
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Ingredient :<br />
(a)<br />
butter 250gm<br />
castor sugar 250gm<br />
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(b)<br />
Eggs 5noz<br />
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(c) Sifted<br />
cake flour 300gm<br />
baking powder 1tsp<br />
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(d)<br />
evaporate milk 125ml <br />
vanilla extract 1tsp<br />
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Flavouring : <br />
pandan paste 1 tsp <br />
cocoa powder - 3Tbsp <br />
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Step:<br />
1. creaming method - Beat (a) until fluffy pale white, then added (b) one by one.<br />
2.Use spatula/mixer in slow speed to fold in sifted (c), lastly (d).<br />
3. Divided batter to 3 portion, mix into 3 flavours - Original, chocolate(smaller portion), Pandan.<br />
4. follow instruction fold in 1 layer by 1 layer with different flavour, in between use chocolate batter as separation from another batter.<br />
5. Put into preheat oven 45min for 170c.<br />
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<br />ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-63392121187194354022012-09-25T02:59:00.000-07:002012-09-25T03:00:50.165-07:00Chocolate Cup Cake<div class="separator" style="clear: both; text-align: left;">
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<a href="http://2.bp.blogspot.com/-FxHJY05RDLA/UGGABzu6OII/AAAAAAAAAn8/IlzJXcJoVRQ/s1600/Classic+Chocolate+cupcake+making_190912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://2.bp.blogspot.com/-FxHJY05RDLA/UGGABzu6OII/AAAAAAAAAn8/IlzJXcJoVRQ/s320/Classic+Chocolate+cupcake+making_190912.jpg" width="320" /></a></div>
ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-29744535404877877482012-09-25T02:54:00.004-07:002012-09-25T03:00:00.399-07:00Orange Almond Cup Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: xx-small;">原食谱参考自</span><a href="http://smallsmallbaker.blogspot.com/2007/11/orange-almond-cupcakes.html" target="_blank"><span style="font-size: xx-small;"><span style="color: #771100;">这里</span></span></a></div>
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初学者最佳的食谱,可以做到又高又平稳的平面,作装饰也较容易。</div>
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<a href="http://2.bp.blogspot.com/-Fv96yvi83hM/UGF-tb78q0I/AAAAAAAAAn0/cGe-JznbODs/s1600/OrangeCupcakemaking_180912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://2.bp.blogspot.com/-Fv96yvi83hM/UGF-tb78q0I/AAAAAAAAAn0/cGe-JznbODs/s320/OrangeCupcakemaking_180912.jpg" width="231" /></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-11101948175802351802012-09-25T02:50:00.001-07:002012-09-25T03:02:28.217-07:00Angry Bird Cup Cake<div class="separator" style="clear: both; text-align: left;">
杯子蛋糕制作食谱</div>
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<a href="http://ladyteochewmoi.blogspot.com/2012/09/butter-cup-cake.html" target="_blank">Butter Flavour </a></div>
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<a href="http://ladyteochewmoi.blogspot.com/2012/09/orange-almond-cup-cake.html" target="_blank">Orange Almond Flavour</a></div>
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<a href="http://ladyteochewmoi.blogspot.com/2012/09/chocolate-cup-cake.html" target="_blank">Chocolate Flavour </a></div>
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<a href="http://3.bp.blogspot.com/-xD8Ok1xK47E/UGF9_o7FV1I/AAAAAAAAAnc/Wmfwi1RQH84/s1600/Cupcake3_0912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://3.bp.blogspot.com/-xD8Ok1xK47E/UGF9_o7FV1I/AAAAAAAAAnc/Wmfwi1RQH84/s320/Cupcake3_0912.jpg" width="281" /></a></div>
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<a href="http://2.bp.blogspot.com/-Cfe6Yd6vzc0/UGF-FXXR-II/AAAAAAAAAnk/uMBvIV_oeIU/s1600/Matthew+Cupcake2_0912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://2.bp.blogspot.com/-Cfe6Yd6vzc0/UGF-FXXR-II/AAAAAAAAAnk/uMBvIV_oeIU/s320/Matthew+Cupcake2_0912.jpg" width="281" /></a></div>
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<a href="http://3.bp.blogspot.com/-cNaFEB-POxo/UGF-KKpnCTI/AAAAAAAAAns/ub5ByJpuqls/s1600/Cupcake+Making2_0912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://3.bp.blogspot.com/-cNaFEB-POxo/UGF-KKpnCTI/AAAAAAAAAns/ub5ByJpuqls/s320/Cupcake+Making2_0912.jpg" width="320" /></a></div>
ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-87472530092989077862012-09-25T01:05:00.002-07:002012-09-25T03:00:21.264-07:00Cream Puff <br />
这是老师示范的成果。上面的是我的作品,希望下一次还是可以一样的成果。<br />
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Cream Puff Making 参考<a href="http://ladyteochewmoi.blogspot.com/2012/09/cream-puff-paste-making.html" target="_blank">这里</a><br />
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<a href="http://4.bp.blogspot.com/-RcQ0mt5fyoc/UGFjeCqz2ZI/AAAAAAAAAm8/Ai-q-kXWCUI/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://4.bp.blogspot.com/-RcQ0mt5fyoc/UGFjeCqz2ZI/AAAAAAAAAm8/Ai-q-kXWCUI/s320/12+-+1" width="231" /></a></div>
ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-43954090461134340712012-09-25T00:54:00.000-07:002012-09-25T03:00:40.485-07:00Cream Puff Making<div class="separator" style="clear: both; text-align: left;">
<strong>Part 1 : Cream Puff Paste Making</strong></div>
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由带领老师示范的食谱,做Cream Puff Paste重点在于皮拿捏得好。而馅一定要在鸡蛋加入时不让火过大。要不断地搅至变成硬块才加入温室牛油。</div>
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Whipping Cream要在馅完全冷却才加入搅拌,放入挤带加入已经冷却的皮,完成后放入冰厨就可享用了。</div>
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<a href="http://1.bp.blogspot.com/-Tj2p29xH6cI/UGFbDb-IuMI/AAAAAAAAAkg/y4dLt71nwxI/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://1.bp.blogspot.com/-Tj2p29xH6cI/UGFbDb-IuMI/AAAAAAAAAkg/y4dLt71nwxI/s320/12+-+1" width="231" /></a></div>
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<a href="http://3.bp.blogspot.com/-9CXhJMDJQE8/UGFbRc8h2UI/AAAAAAAAAkw/41xJCKmd89M/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://3.bp.blogspot.com/-9CXhJMDJQE8/UGFbRc8h2UI/AAAAAAAAAkw/41xJCKmd89M/s320/12+-+1" width="231" /></a></div>
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<strong>Part 1 : Cream puff skin</strong></div>
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<a href="http://3.bp.blogspot.com/-7W8WO1LYWkk/UGFcaMgqAYI/AAAAAAAAAlM/l9nlNedebK4/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://3.bp.blogspot.com/-7W8WO1LYWkk/UGFcaMgqAYI/AAAAAAAAAlM/l9nlNedebK4/s320/12+-+1" width="231" /></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-88489741263567179692012-09-25T00:46:00.000-07:002012-09-25T00:46:02.882-07:00Lava Cake<div class="separator" style="clear: both; text-align: left;">
<strong>Lava Cake</strong></div>
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为了这食谱才上课的失败作品,整班学生重做了两次还是失败。</div>
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不是漏气就是发过度像发糕,有谁可以请教请教到底哪里出错了。。。</div>
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<a href="http://4.bp.blogspot.com/-YSGxfsTk3-k/UGFaVrqtrdI/AAAAAAAAAkA/E85kneTSPQw/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://4.bp.blogspot.com/-YSGxfsTk3-k/UGFaVrqtrdI/AAAAAAAAAkA/E85kneTSPQw/s320/12+-+1" width="231" /></a></div>
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<a href="http://2.bp.blogspot.com/-C58_8tQdJyo/UGFaL_AlCVI/AAAAAAAAAjw/DZBYS5MWahI/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://2.bp.blogspot.com/-C58_8tQdJyo/UGFaL_AlCVI/AAAAAAAAAjw/DZBYS5MWahI/s320/12+-+1" width="231" /></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-92188894547617799272012-09-25T00:42:00.001-07:002012-09-25T00:42:38.267-07:00Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: left;">
<strong>Chocolate Chip Cookies</strong></div>
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由老师示范的食谱,第一次吃到原味比巧克力味还好吃的Cookies。</div>
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自己做时,希望还可以拿捏一样的效果。</div>
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<a href="http://1.bp.blogspot.com/-6p8ceu952UY/UGFap1gTaAI/AAAAAAAAAkQ/8RUymG14CM0/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://1.bp.blogspot.com/-6p8ceu952UY/UGFap1gTaAI/AAAAAAAAAkQ/8RUymG14CM0/s320/12+-+1" width="231" /></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-17525517023197165952012-09-25T00:38:00.001-07:002012-09-25T00:38:34.606-07:00Chocolate brownies 布朗尼<div class="separator" style="clear: both; text-align: left;">
<strong>Chocolate brownies 布朗尼</strong></div>
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因为搞错方向而迟到,来不及动手学这道食谱,有些可惜。</div>
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过程由老师示范。</div>
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<strong>重点 </strong></div>
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布朗尼内部应该是半熟湿哒哒的。</div>
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除了在材料下功夫之外,鸡蛋加入时不可太热。</div>
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<a href="http://3.bp.blogspot.com/-RIUH9LmNhDg/UGFZ3sBeNJI/AAAAAAAAAjg/fsXhbs_21wY/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://3.bp.blogspot.com/-RIUH9LmNhDg/UGFZ3sBeNJI/AAAAAAAAAjg/fsXhbs_21wY/s320/12+-+1" width="231" /></a></div>
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ladyteochewmoihttp://www.blogger.com/profile/16666557047766622102noreply@blogger.com0tag:blogger.com,1999:blog-3024094388989562037.post-21597697164765761972012-09-25T00:30:00.001-07:002012-09-25T00:31:59.575-07:00Butter Cup Cake 牛油杯子蛋糕<div class="separator" style="clear: both; text-align: left;">
<strong>Butter Cup Cake 牛油杯子蛋糕</strong></div>
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原食谱参考<a href="http://closeto-u.blogspot.com/search/label/cup%20cake?updated-max=2009-04-17T11:53:00%2B08:00&max-results=20&start=40&by-date=false" target="_blank">这里</a></div>
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Mould :Cupcake, Medium approximately 25 (8 分满)</div>
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Mixing Method : 分蛋打法</div>
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Baking time : 170-180c 18-20 minutes</div>
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<a href="http://1.bp.blogspot.com/-al_jr9gPrNk/UGFcG0Q3kSI/AAAAAAAAAk8/A6pr1KxZUM8/s1600/ButterCupcake1making_180912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="http://1.bp.blogspot.com/-al_jr9gPrNk/UGFcG0Q3kSI/AAAAAAAAAk8/A6pr1KxZUM8/s320/ButterCupcake1making_180912.jpg" width="320" /></a></div>
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