近来的作品椰子燕麦面包，翻开相机原来有好多照片
都没有沾上，近来家里发生了悲伤的事，心情大跌。
我永远都不会忘记那天发生的事。
材料
高筋面粉 280g
冷水 160g
糖 40g
盐 1/4
牛油 30g
鸡蛋 1 粒
酵母 4g
芝士少许放在面团里
做法
一般面包的做法
高筋面粉 280g
冷水 160g
糖 40g
盐 1/4
牛油 30g
鸡蛋 1 粒
酵母 4g
芝士少许放在面团里
做法
一般面包的做法
Wednesday, 31 July 2013
Tuesday, 23 July 2013
kopitiam 咖啡 面包
这面包值得推荐原因是这面包的口感超软记忆
小时候面包车叮叮叮进过门前那个飘香的面包
就像这个kopitiam 面包我加入咖啡味道更是满屋飘香
食谱来自crystal
小时候面包车叮叮叮进过门前那个飘香的面包
就像这个kopitiam 面包我加入咖啡味道更是满屋飘香
食谱来自crystal
| 高筋面粉 214g Full Cream Milk（冷） 128g 酵母 2g ((以上这个海绵团是比较＂干＂的面团，我是用手搓揉的， 面团~ 高筋面粉 92g Full Cream Milk（冷） 12g 蛋 30g 酵母 7g 盐 5g 糖 61g 奶粉 12g 牛油45g （（搅拌过程会比较黏，请保持耐心，继续用第二高速度搅拌 做法~ 1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。 2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。 3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。 4. 面团置放一旁（10分钟），分开割50g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。 5. 放入预热烤箱以160，烘烤20分钟~至金黄色。 |
Sunday, 21 July 2013
家常便饭
好久没有上菜，今天有好料
孩子说好久没有吃海鲜了，今晚就来道酱油煎大虾
再炒两道菜就好了简单又好吃，焖苦瓜是女儿的最爱
炒西芹是儿子的最爱
孩子说好久没有吃海鲜了，今晚就来道酱油煎大虾
再炒两道菜就好了简单又好吃，焖苦瓜是女儿的最爱
炒西芹是儿子的最爱
把锅烧热加入虾炒到半熟才倒入少许油
（这样才不怕油喷满地）
慢慢地煎到熟才加入蒜米煎到香香
最后才倒入酱油就可以了
西芹炒肉
苦瓜焖肉
无粉的cheesecake
无粉的cheesecake我喜欢又健康又好吃
我家两个小瓜超爱，有空不防试试看
http://www.youtube.com/watch?v=dVvPOE-C7AE
3 Ingredients Soufflé Cheesecake
Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal
Necessary Equipment:
15cm (6inch) round cake pan
electric mixer
Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened
Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.
我家两个小瓜超爱，有空不防试试看
http://www.youtube.com/watch?v=dVvPOE-C7AE
3 Ingredients Soufflé Cheesecake
Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal
Necessary Equipment:
15cm (6inch) round cake pan
electric mixer
Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened
Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.
Wednesday, 10 July 2013
despicable me cake
虽然生曰以过，我还是我，每次做蛋糕体都失败的我，真得有点失望
食谱
蛋黄 3个
蜀米油 20克
牛奶 50克
香精 1 茶匙
自发面粉 80 克
蛋白 3个
细糖 80 克
白醋几滴
一般戚风蛋糕做法，我放160度烤35分钟。 个人烤箱
蛋黄 3个
蜀米油 20克
牛奶 50克
香精 1 茶匙
自发面粉 80 克
蛋白 3个
细糖 80 克
白醋几滴
一般戚风蛋糕做法，我放160度烤35分钟。 个人烤箱
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