tag:blogger.com,1999:blog-88653978222150994102024-03-12T18:38:55.722-07:00杰克琳。珊小小厨房记-从心出发Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8865397822215099410.post-2087843153542852232017-04-09T09:30:00.001-07:002017-04-09T09:32:03.104-07:00杰克琳。珊小小厨房记 旧家 / 旧部落格<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">杰克琳。珊小小厨房记 旧家 / 旧部落格</span><br />
<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">更多的食谱收藏在旧家 </span><a href="https://jaclynsanbaking.blogspot.my/" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px;" target="_blank">https://jaclynsanbaking.blogspot.my/</a><br />
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<br />Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-26595110297209578842017-04-09T03:30:00.000-07:002017-04-09T03:30:00.535-07:00南瓜喜板<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
南瓜喜板<br />jaclynsankitchen.blogspot.com</div>
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杰克琳。珊小小厨记</div>
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材料A<br />糯米粉 250克<br />面粉 250克<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />砂糖 150克<br />即溶酵母 1茶匙<br />南瓜 250克(蒸熟烂,把水份一起压成泥)<br />清水 150克 +-<br />材料B<br />粟米油30克</span></div>
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做法(以上食谱约18个喜板)<br />1 粉类过筛。把材料A 混合均匀成团,水份慢慢加,看面团的软度(水要自己拿捏,可减可加) 可以搓成团即可。<br />2 加入材料B,继续揉均匀,面团会粘手的。<br />3 分成小粒团 约60克,不用待发,手粘少许粟米油,以滚圆的方式把小团滚圆,滚圆后放在已经抹油的圆形香蕉叶上,用手掌轻轻压一压。<br />4 发酵30分钟。发酵好的喜板,用手指按一按小团,有弹性即可以准备蒸了。过度发酵的喜板会皱皮,建议准备锅具一次蒸完。<br />5 水滚后放入喜板,中火蒸12分钟后,关火。锅盖打开小缝保持2分钟,才把锅盖拿掉,喜板表面就不会因为热胀冷缩而变成皱皱的,同时也不要滴到水噢!喜板冷却后吃口感更Q.</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-8187880384359047192017-04-09T03:26:00.001-07:002017-04-09T03:26:28.531-07:00芒果蛋糕卷<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
芒果蛋糕卷 </div>
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杰克琳。珊小小厨房记</div>
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材料A<br />蛋黄 5粒<br />细砂糖 40克<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />粟米油 45克<br />全脂牛奶 55克<br />低筋面粉 100克</span></div>
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材料B<br />蛋白 5粒<br />细砂糖 60克<br />塔塔粉 1/4 茶匙</div>
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做法<br />1 材料A用手握搅拌器。蛋黄和细砂糖搅拌均匀后,再按持加入其余的材料搅拌成面糊备用。<br />2 材料B用电动搅拌器打蛋白分次加入幼糖和塔塔粉打至硬性发泡。<br />3 取一半蛋白霜加到蛋黄糊里稍微混合均匀,然后倒入剩余蛋白霜里,用翻拌的方式充分混合均匀。<br />4 倒入26cmx32cm烤盘,Elba135度30分钟(温度和时间只供参考)<br />5 涂抹内馅芒果酱及新鲜芒果后卷起,装饰,冷藏后即可享用。</div>
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内馅芒果酱<br />新鲜芒果200克打成泥,加打发鲜奶油100克(Topping Cream)混合均匀。</div>
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表面装饰<br />鲜奶油150克打发备用<br />芒果泥100克加一汤匙打发鲜奶油混合均匀(Topping Cream)</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-36750531578952629802017-04-09T03:24:00.000-07:002017-04-09T03:24:31.101-07:00芝士蜂蜜燒烤蛋糕<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">芝士蜂蜜燒烤蛋糕,好棒</span><span class="_5mfr _47e3" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 0; margin: 0px 1px; vertical-align: middle;"><img alt="" aria-hidden="1" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v8/ffc/1/16/1f44d.png" style="border: 0px; vertical-align: -3px;" width="16" /><span class="_7oe" style="display: inline-block; font-family: inherit; font-size: 0px; width: 0px;">👍</span></span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">谢谢食谱来自洪曉樂</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Update:</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">洪曉樂溫馨提醒:</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">做起司蜂蜜燒烤蛋糕的蛋糕體, 正確方式是, 鐵模下面不用鋪白纸, 也不用抹油, 打好蛋泥直接倒進去, 出爐重敲一下, 要倒扣, 冷卻之後 放到冷凍,冰箱也是一樣要用平倒扣, 蛋糕體冰硬之後 ,拆下來 要馬上,淋上醬汁 馬上烤,做好之後沒有食用,請放冷藏可保鮮4天。</span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com1tag:blogger.com,1999:blog-8865397822215099410.post-39337202293671091592017-03-26T10:28:00.000-07:002017-03-26T10:28:08.942-07:00奶油芝士相思蛋糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
那天有人问我用什么刀切蛋糕,请看图。一定要等蛋糕体完全冷却才切,才会整齐美美嘀~</div>
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奶油芝士相思蛋糕,家人与朋友赞不绝口,它也是娘娘最爱的相思蛋糕口味,希望你们也会喜欢它。 </div>
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奶油芝士相思蛋糕</div>
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<span style="background-color: transparent; color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span><span style="background-color: transparent; color: #454545; font-family: ".sfuitext"; font-size: 19px;">jaclynsan628.blogspot</span></div>
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A. 蛋黄糊部分:</div>
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牛油 60 克(冷藏牛油)</div>
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牛奶 60 克</div>
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奶油芝士 80-100克 ( cream cheese)</div>
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盐 1/4 茶匙或少许</div>
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蛋黃 5粒</div>
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全蛋 1 粒</div>
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低筋面粉 70克</div>
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B. 蛋白霜部分:</div>
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蛋白 5粒</div>
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细砂糖 80克</div>
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塔塔粉 1/4茶匙或少许</div>
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做法:</div>
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1. 先把牛油和奶油芝士从冰箱拿出室温软化。将牛油,奶油芝士,盐和牛奶隔水煮溶后离火。</div>
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2. 加入蛋黄和全蛋快速搅拌均匀。</div>
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3. 加入低筋面粉搅拌均匀备用 。</div>
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4. 蛋白加入幼糖和塔塔粉打至硬性.</div>
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5. 取一半蛋白霜加到蛋黄糊里稍微混合均匀,然后倒入剩余蛋白霜里,用翻拌的方式充分混合均匀。</div>
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6. 烤箱: 7寸模,整个模铺纸。蒸烘法下火160度25分钟,上下火150度50分钟或至熟,不同的烤箱有不同的热度和时间,要自己拿捏。(温度只供参考)</div>
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7. 蛋糕烤好出炉离模倒扣,完全冷却后放入冰箱冷藏至少2小时才享用更美味。</div>
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note:如果烤箱火候均匀,可以直接用上下火一个温度烤至熟。</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-47075920267330685442017-03-26T10:24:00.002-07:002017-03-26T10:24:48.818-07:00传统古早味白米饭发糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
传统古早味白米饭发糕</div>
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谢谢Carrie Chow老师分享,用了三天的时间酝酿出淡淡酒味,口感非常绵密的传统古早味发糕(米糕),大爱!</div>
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<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
传统古早味白米饭发糕</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="background-color: transparent; color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span><span style="background-color: transparent; color: #454545; font-family: ".sfuitext"; font-size: 19px;">jaclynsan628.blogspot</span></div>
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a)白米饭 370克</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
甜酒饼 1粒半或1 1/2小匙(檊碎)</div>
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幼糖 2小匙</div>
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b)粘米粉 500克</div>
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幼糖 300克</div>
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水 600克</div>
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c)Eno以羅/果子盐 2包</div>
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红色素 少许</div>
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<br /></div>
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做法 :(33-35杯)</div>
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1) 把a搅拌均匀,放入干净的玻璃瓶里密封,放置发酵 48小时。</div>
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2)把a用搅拌机打成糊。把b搅拌均匀。将a和b的材料混合均匀,用布盖好再放置12小时。</div>
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3)加入c的Eno充分搅均,放入纸杯里,水滚后大火蒸15分钟。(蒸时不能开盖子)</div>
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4)混色依个人喜欢,拿适量米浆调色。</div>
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小贴士:</div>
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蒸时杯子要倒满才会开花。(此食谱蒸时发糕面是不必画糖也会开花)</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-91838747502422345222017-03-26T10:03:00.003-07:002017-03-26T10:03:55.025-07:00斑斓千层蛋糕 Pandan Layer Cake<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
斑斓千层蛋糕 Pandan Layer Cake</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span><span style="color: #454545; font-family: ".sfuitext"; font-size: 19px;">jaclynsan628.blogspot</span></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
Pandan Layer Cake</div>
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班兰戚风体</div>
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材料A: </div>
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蛋白5粒</div>
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糖40克</div>
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塔塔粉1/2茶匙</div>
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材料B: </div>
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蛋黄5粒</div>
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糖30g</div>
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盐1/4tsp</div>
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油50克</div>
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低筋面粉85克</div>
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发粉1茶匙</div>
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班兰精华水+淡椰浆85克(班兰叶+椰浆搅拌后过滤)(或85克的淡椰浆+1/2茶匙的pandan paste)</div>
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<br /></div>
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做法:</div>
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1 材料B的蛋黄加糖和盐搅拌至溶变浅色,陆续加入油,班兰汁和椰浆拌均,分次加入低粉拌均。</div>
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2 材料A蛋白打至泡泡,加入塔塔粉打均,糖分3次加入打至硬性发泡。</div>
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3 拿一部分的蛋白加入蛋黄糊里,在把蛋黄糊加入蛋白糊里拌均。</div>
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4 倒入8寸蛋糕模里,在桌面轻敲出气泡</div>
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5 150度烤60分钟(温度只供参考)</div>
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6 出炉后倒扣至凉分成3片。</div>
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<br /></div>
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Pandan Kaya层</div>
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材料A:</div>
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斑斓水800ml (斑斓叶+水搅拌过滤)</div>
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糖 200克</div>
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燕菜粉1包(10克)</div>
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材料B:</div>
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椰浆400ml(可以用200克浓椰浆+水)</div>
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绿豆粉1包(85克)(买青色的) </div>
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<br /></div>
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做法:</div>
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1 把材料A拌均,用中火煮滚,加入材料B(材料B预先拌均),煮至微滚即可。</div>
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2 模具8寸一层kaya,一层蛋糕至完,放入冰箱冷藏至少2小时或隔夜再享用,口感更佳。</div>
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<br /></div>
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食谱来自:</div>
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<a href="http://summerpather.blogspot.com/2012/09/pandan-layer-cake.html?m=1">http://summerpather.blogspot.com/2012/09/pandan-layer-cake.html?m=1</a></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-82859224791760686482017-03-26T10:00:00.001-07:002017-03-26T10:00:54.762-07:00松软香蕉海绵蛋糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
松软香蕉海绵蛋糕 </div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span><span style="color: #454545; font-family: ".sfuitext"; font-size: 19px;">jaclynsan628.blogspot</span></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
Recipe By Angel Heng</div>
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材料A</div>
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蛋黄8粒</div>
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砂糖 80g克</div>
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低筋面粉200克</div>
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发粉 1tsp</div>
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苏打粉 1/2tsp</div>
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粟米油 75克</div>
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香蕉压成泥 200克</div>
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香蕉香精 随意</div>
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清水 80克</div>
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盐少许</div>
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材料B</div>
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蛋白8粒</div>
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塔塔粉 1/2tsp </div>
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砂糖 80克</div>
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<br /></div>
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做法(一般戚风蛋糕做法)</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
1-把a材料全部搅拌均匀至面糊。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
2-把b材料打至硬性发泡。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
3-把b分次加入a搅拌均匀。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
4-倒入9-10模,以温度170度烤40-50分钟。(温度与时间只供参考)</div>
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5-出炉倒扣待凉才切。</div>
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<br /></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
Angel Heng温馨叮咛</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
★请跟食谱咯!</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
★这香蕉蛋糕口感真的很赞,就好像在吃着棉花的口感</div>
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★觉得份量大可以减少一半材料。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
★喜欢什么香蕉都可以的。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
★请注意自己烤箱温度热情和时间。</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
★搅拌蛋白和蛋黄糊轻手搅拌咯!</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-8239207888350910342017-03-26T09:52:00.000-07:002017-04-09T09:27:18.645-07:00杰克琳。珊小小厨房记 旧家 旧部落格杰克琳。珊小小厨房记 旧家 / 旧部落格<br />
<a href="https://jaclynsanbaking.blogspot.my/" target="_blank">https://jaclynsanbaking.blogspot.my/</a><br />
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<br />Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-63958931575879480892017-03-26T09:43:00.001-07:002017-03-26T09:43:48.192-07:00麦香玉米片德式酥饼<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">麦香玉米片德式酥饼</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">杰克琳。珊小小厨房记</span><span style="font-family: ".sfuitext";">jaclynsan628.blogspot</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">材料</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">牛油</span><span style="font-family: ".sfuitext";"> 150</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">糖粉</span><span style="font-family: ".sfuitext";"> 50</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">马铃薯粉</span><span style="font-family: ".sfuitext";"> 130</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">低筋面粉</span><span style="font-family: ".sfuitext";"> 80</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">奶粉</span><span style="font-family: ".sfuitext";"> </span><span style="font-family: ".pingfangsc-regular";">30克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">玉米片Cornflakes 30克(压碎)</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">麦片Nestum 40克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal; min-height: 24px;">
<span style="font-family: ".sfuitext";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">做法</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">1</span><span style="font-family: ".pingfangsc-regular";"> 先把牛油室温软化,加入糖粉打至奶油状。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">2</span><span style="font-family: ".pingfangsc-regular";"> 筛入马铃薯粉,低筋面粉和奶粉用刮刀搅拌成面团,加入玉米片和麦片拌均。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">3</span><span style="font-family: ".pingfangsc-regular";"> 把面团擀平,用饼模压出形状。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">* 不用饼干模造型的话,可以直接搓成小圆粒。*</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">4</span><span style="font-family: ".pingfangsc-regular";"> 烤箱预热,以</span><span style="font-family: ".sfuitext";">150</span><span style="font-family: ".pingfangsc-regular";">度烤</span><span style="font-family: ".sfuitext";">20</span><span style="font-family: ".pingfangsc-regular";">分钟至稍微金黄色(温度及时间只供参考)</span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-32293663092098057542017-03-26T09:33:00.001-07:002017-03-26T09:44:22.817-07:00镜面芒果慕斯蛋糕 <div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">镜面芒果慕斯蛋糕</span><span style="font-family: ".sfuitext";"> </span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">杰克琳。珊小小厨房记</span><span style="font-family: ".sfuitext";">jaclynsan628.blogspot</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">饼皮材料</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">消化饼</span><span style="font-family: ".sfuitext";">150</span><span style="font-family: ".pingfangsc-regular";">克(压碎)</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">牛油</span><span style="font-family: ".sfuitext";">70</span><span style="font-family: ".pingfangsc-regular";">克</span><span style="font-family: ".sfuitext";"> </span><span style="font-family: ".pingfangsc-regular";">(溶化)</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal; min-height: 24px;">
<span style="font-family: ".sfuitext";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">慕斯糊材料</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">奶油芝士</span><span style="font-family: ".sfuitext";">Cream Cheese 250</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">细糖</span><span style="font-family: ".sfuitext";"> 100</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">动物性鲜奶油</span><span style="font-family: ".sfuitext";">Whipping Cream 220</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">鱼胶粉</span><span style="font-family: ".sfuitext";">Gelatine Powder 18</span><span style="font-family: ".pingfangsc-regular";">克(</span><span style="font-family: ".sfuitext";">2 1/2</span><span style="font-family: ".pingfangsc-regular";">TBSP)</span><span style="font-family: ".sfuitext";">+ </span><span style="font-family: ".pingfangsc-regular";">清水</span><span style="font-family: ".sfuitext";"> 30</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">蛋黄</span><span style="font-family: ".sfuitext";"> 2</span><span style="font-family: ".pingfangsc-regular";">粒</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">全脂牛奶</span><span style="font-family: ".sfuitext";">Full Cream Milk 80</span><span style="font-family: ".pingfangsc-regular";">克</span><span style="font-family: ".sfuitext";"> </span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">新鲜芒果肉</span><span style="font-family: ".sfuitext";"> 250</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal; min-height: 24px;">
<span style="font-family: ".sfuitext";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">做法</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">1. </span><span style="font-family: ".pingfangsc-regular";">饼皮:将消化饼碎和溶化的牛油搅拌均匀,倒入</span><span style="font-family: ".sfuitext";">6-7</span><span style="font-family: ".pingfangsc-regular";">寸四方形活动模里并压实,放入冰箱冷藏备用。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">2. </span><span style="font-family: ".pingfangsc-regular";">新鲜芒果肉加全脂牛奶打成泥备用。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">3. </span><span style="font-family: ".pingfangsc-regular";">将奶油芝士和糖以打至滑。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">4. </span><span style="font-family: ".pingfangsc-regular";">将动物性鲜奶油打至湿性。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">5. </span><span style="font-family: ".pingfangsc-regular";">鱼胶粉加清水软化后隔水煮溶,离锅,加入蛋黄快速搅拌均匀。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">6. </span><span style="font-family: ".pingfangsc-regular";">用球形手拌器把</span><span style="font-family: ".sfuitext";">2</span><span style="font-family: ".pingfangsc-regular";">加入</span><span style="font-family: ".sfuitext";">3</span><span style="font-family: ".pingfangsc-regular";">拌均,再把</span><span style="font-family: ".sfuitext";">4</span><span style="font-family: ".pingfangsc-regular";">加入</span><span style="font-family: ".sfuitext";">3</span><span style="font-family: ".pingfangsc-regular";">拌均,最后把</span><span style="font-family: ".sfuitext";">5</span><span style="font-family: ".pingfangsc-regular";">加入</span><span style="font-family: ".sfuitext";">3</span><span style="font-family: ".pingfangsc-regular";">充分拌均成慕斯糊。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".sfuitext";">7. </span><span style="font-family: ".pingfangsc-regular";">将饼皮从冰箱里拿出来,把搅拌好的慕斯糊倒入模里,盖好,放入冰箱冷藏至少</span><span style="font-family: ".sfuitext";">6</span><span style="font-family: ".pingfangsc-regular";">小时才脱模享用。</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal; min-height: 21px;">
<span style="font-family: ".pingfangsc-regular";"></span><br /></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">镜面材料</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">芒果泥</span><span style="font-family: ".sfuitext";"> 200</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
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<span style="font-family: ".pingfangsc-regular";">砂糖 </span><span style="font-family: ".sfuitext";">20</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".SF UI Text"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">清水</span><span style="font-family: ".sfuitext";">100</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">鱼胶粉 </span><span style="font-family: ".sfuitext";">10</span><span style="font-family: ".pingfangsc-regular";">克</span></div>
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<span style="font-family: ".pingfangsc-regular";">做法(杰克琳。珊小小厨房记</span><span style="font-family: ".sfuitext";">jaclynsan628.blogspot</span><span style="font-family: ".pingfangsc-regular";">)</span></div>
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</div>
<div style="background-color: white; color: #454545; font-family: ".PingFang SC"; font-size: 19px; line-height: normal;">
<span style="font-family: ".pingfangsc-regular";">用</span><span style="font-family: ".sfuitext";">200</span><span style="font-family: ".pingfangsc-regular";">克的芒果加糖打成泥。鱼胶粉用温水搅拌均匀。用小锅煮开</span><span style="font-family: ".sfuitext";">100</span><span style="font-family: ".pingfangsc-regular";">克的水把鱼胶粉和芒果泥倒进去小火煮开,间中要不停搅拌,煮好离火。稍微等凉把冷藏好的蛋糕拿出来把这芒果镜面慢慢倒进蛋糕里。再把蛋糕收冰箱至少</span><span style="font-family: ".sfuitext";">6</span><span style="font-family: ".pingfangsc-regular";">个小时才脱模享用。</span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-31192030384337162502017-03-26T09:26:00.002-07:002017-03-26T09:44:40.968-07:00蛋黄哥南瓜包子<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
蛋黄哥南瓜包子</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
杰克琳。珊小小厨房记 jaclynsan628.blogspot</div>
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材料</div>
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普通面粉 250克</div>
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砂糖 50克</div>
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即溶酵母 4克</div>
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发粉 4克</div>
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白油 / 粟米油 25克 </div>
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熟南瓜泥 100克</div>
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全脂牛奶 30克</div>
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清水 50克+- </div>
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(清水不一定会用完,要看南瓜泥的湿度,面团不粘手即可)</div>
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做法</div>
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1 把所有材料混合均匀,搓揉约20分钟至面团光滑,休面10分钟,分割,包馅。</div>
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2 盖好,发酵 30分钟 。</div>
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3 中火蒸8-10分钟即可。</div>
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一般发酵30分钟后的包子,用手指按下去很快弹回来,就表示可以拿去蒸了。(天气凉的话,可能用上40分钟来发酵噢)</div>
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馅料:依自己喜爱口味更换材料。</div>
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注意:要馅料流出馅料要调稀一点,可以自行调整。包馅尽量把空气包子里面流的几率比较高。</div>
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流沙馅</div>
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熟咸蛋黄 5个</div>
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牛油 100克</div>
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细砂糖 40克</div>
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蛋黄粉 10克</div>
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奶粉 10克</div>
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做法</div>
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全部材料混合均匀放入冰箱冷藏至少1小时备用(馅料一定要冷藏过蒸出来的的流沙包馅才会流出来)</div>
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巧克力馅</div>
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150克巧克力溶化后加180克whipping cream 调稀,冷藏30分钟备用。</div>
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<a href="http://jaclynsan628.blogspot.my/2015/11/blog-post_21.html" target="_blank">杰克琳。珊小小厨房记</a></div>
Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-18664343607178056742017-03-26T09:23:00.002-07:002017-03-26T09:45:32.222-07:00日式棉花芝士蛋糕 Japanese Cotton Cheese Cake<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
日式棉花芝士蛋糕 Japanese Cotton Cheese Cake</div>
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杰克琳。珊小小厨房记jaclynsan628.blogspot</div>
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材料A</div>
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奶油芝士 250克 (Cream Cheese)</div>
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动物性鲜奶油 120克 (Whipping Cream)</div>
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牛油 100克</div>
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材料B</div>
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细砂糖 60克</div>
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蛋黄 5粒</div>
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低筋面粉 60克 </div>
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粟米粉 20克</div>
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盐 少许</div>
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材料C</div>
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蛋白 5粒</div>
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细砂糖 60克</div>
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塔塔粉 1/4茶匙</div>
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做法</div>
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1 材料A 隔水软化成芝士糊。</div>
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2 用手握器乘芝士糊温温时,陆续加入材料B的细砂糖,蛋黄,盐,低筋面粉和粟米粉搅拌均匀成芝士蛋黄糊备用。</div>
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3 材料C用电动打蛋器,蛋白分次加入细砂糖和塔塔粉打至湿性发泡。</div>
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4 取一半蛋白霜加到芝士蛋黄糊里稍微混合均匀,然后倒入剩余蛋白霜里,用翻拌的方式充分混合均匀,倒入8寸模具。</div>
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5 以水浴法150度 约90分钟或至熟(时间及温度只供参考)水浴法:蛋糕模放在另一个装水烤盘里,蛋糕模底必需浸泡在水中,烤出来的蛋糕口感才会湿润,注意要用铝箔纸包好蛋糕模的底部,以免水渗入蛋糕底部。</div>
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6 烤好,打开烤箱门10分钟后才取出蛋糕,连模放在铁架上待凉,无需倒扣,完全冷却放入冰箱冷藏至少2-3小时再享用。</div>
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补充:</div>
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动物性鲜奶油 (Whipping Cream)可以用全脂牛奶Full Cream Milk代替,可是蛋糕没有用Whipping来得香浓。</div>
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可以随意加入一大匙柠檬汁和一小匙柠檬屑提味。</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com2tag:blogger.com,1999:blog-8865397822215099410.post-87879471973279629982017-03-25T23:22:00.002-07:002017-03-25T23:22:55.886-07:00椰丝紫薯喜板<div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">椰丝紫薯喜板</span></div>
<div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">杰克琳。珊小小厨房记jaclynsan628.blogspot</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料A</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">糯米粉 125克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">面粉 125克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">紫薯粉 25克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">砂糖 80克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">即溶酵母 1/2茶匙</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">清水 200克 +-(成团即可)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料B</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">粟米油15克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法(以上食谱约12个喜板)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 粉类过筛。把材料A 混合均匀成团,水份慢慢加,看面团的软度(水要自己拿捏,可减可加) 可以搓成团即可。</span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 加入材料B,继续揉均匀,面团会粘手的。</span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 分成小粒团 约40克,不用待发,手粘少许粟米油,以滚圆的方式把小团滚圆,包馅,滚圆后放在已经抹油圆形香蕉叶上。</span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 发酵30分钟。发酵好的喜板,用手指按一按小团,有弹性即可以准备蒸了。过度发酵的喜板会皱皮,建议准备锅具一次蒸完。</span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 水滚后放入喜板,中火蒸12分钟后,关火。锅盖打开小缝保持2分钟,才把锅盖拿掉,喜板表面就不会因为热胀冷缩而变成皱皱的,同时也不要滴到水噢!喜板冷却后吃口感更Q. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*不包馅面团60克,滚圆待发酵*</span></div>
<img alt="" id="id_605c_134e_911c_fc21" src="https://lh3.googleusercontent.com/-3g4X7IL-22Q/WMA2gath_XI/AAAAAAAAAD8/t0OUnppNKJc/%25255BUNSET%25255D.png" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-90240079632081295702017-03-08T08:43:00.000-08:002017-03-26T09:45:46.965-07:00椰丝粉红喜板<span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;"></span><br />
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
椰丝粉红喜板</div>
<div>
<span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">杰</span><span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">克</span><span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">琳</span><span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">。珊小小</span><span style="background-color: white; color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">厨房记j</span><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">aclynsan628.blogspot</span></div>
<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">材料A</span><br />
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
糯米粉 125克</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
面粉 125克</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
砂糖 80克</div>
<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;"></span><br />
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
即溶酵母 1/2茶匙</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<div style="font-size: 13px;">
清水+ 粉红色素 160克 +-(成团即可)</div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
材料B</div>
<div style="font-size: 13px;">
粟米油15克</div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
<div>
做法(以上食谱约8个喜板)*不包馅的喜板面团60克,滚圆待发酵*</div>
<div>
1 粉类过筛。把色素和清水混合。将材料A 混合均匀成团,水份慢慢加,看面团的软度(水要自己拿捏,可减可加) 可以搓成团即可。</div>
</div>
<div style="font-size: 13px;">
<div>
2 加入材料B,继续揉均匀,面团会粘手的。</div>
<div>
3 分成小粒团 约55克,不用待发,手粘少许粟米油,以滚圆的方式把小团滚圆,包馅,滚圆后放在已经抹油圆形香蕉叶上。</div>
</div>
<div style="font-size: 13px;">
<div>
4 发酵30分钟。发酵好的喜板,用手指按一按小团,有弹性即可以准备蒸了。过度发酵的喜板会皱皮,建议准备锅具一次蒸完。</div>
</div>
<div style="font-size: 13px;">
<div>
5 水滚后放入喜板,中火蒸12分钟后,关火。锅盖打开小缝保持2分钟,才把锅盖拿掉,喜板表面就不会因为热胀冷缩而变成皱皱的,同时也不要滴到水噢!喜板冷却后吃口感更Q. </div>
</div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
<br /></div>
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<div style="font-size: 13px;">
马六甲椰糖椰丝馅</div>
<div>
<div style="color: black; font-family: "Times New Roman";">
<span style="font-size: xx-small;"><span style="color: #454545; font-family: ".pingfangsc-regular";">杰</span><span style="color: #454545; font-family: ".pingfangsc-regular";">克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">厨房记j</span><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">a</span></span><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">clynsan628.blogspot</span></div>
</div>
<div style="font-size: 13px;">
材料:</div>
</div>
<div style="font-size: 13px;">
<div>
新鲜嫩椰丝 2粒</div>
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马六甲椰糖 1粒</div>
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<div>
水150克</div>
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<div>
班兰叶 随意</div>
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<div>
牛油 50克</div>
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<div>
<br /></div>
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<div>
做法</div>
<div>
1 椰糖,班兰叶和水一起煮至椰糖融化,过滤备用。</div>
<div>
2 把牛油煮溶后倒入做法1,把椰丝也倒入拌炒均匀即可。</div>
<div>
*馅只供参考,甜度,湿度还可以自行调整*</div>
</div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-43955174561068554672017-03-08T08:35:00.004-08:002017-03-26T09:46:02.017-07:00毛毛虫面包<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
毛毛虫面包</div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #4e2800; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="font-size: xx-small;"><span style="color: #454545; font-family: ".pingfangsc-regular";">杰</span><span style="color: #454545; font-family: ".pingfangsc-regular";">克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">厨房记j</span><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">aclynsan628.blogspot</span></span><br />
<span style="font-size: xx-small;"><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;"></span></span><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
流泪吐司(鲜奶油配方)</div>
<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
日本高筋面粉250克
清水160克
盐 3克
细砂糖 25克
动物性鲜奶油 25克
即溶酵母 3克</div>
</div>
<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
无盐牛油 25克
一般面包作法</div>
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<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
所谓流泪吐司就是使用日本凱薩琳面粉做的吐司,因为它有金黃酥脆的外表及松软棉密的细致口感,让吃的人感动得流下眼泪,因此得到「流泪吐司」的美称。 </div>
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<br /></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
谢谢小蛋糕的分享</div>
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<span style="font-size: xx-small;"><a href="http://mbreakfasts.blogspot.my/2015/09/blog-post.html?m=1" target="_blank">http://mbreakfasts.blogspot.my/2015/09/blog-post.html?m=1 </a></span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-39873985502263957082017-03-08T08:27:00.001-08:002017-03-26T09:46:10.939-07:00登加楼面包<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="background-color: white; color: #4e2800; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px;">
</div>
</div>
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">登加楼面包,</span><span style="background-color: white; color: #4e2800; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: 13px;">它也是牛油小面包,小小粒的面包做起来很花时间, 每一个小团10克,每一粒的都包上牛油。虽然好累人,不过烤出来的效果真的会让你觉得累也很值得, 浓浓牛油味的面包香。</span></div>
<div style="margin: 0px;">
<span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;"><span style="background-color: white; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: 13px;"><br /></span></span></div>
<div style="margin: 0px;">
<span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;"></span></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
登加楼面包(牛油小面包)</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">杰</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">厨房记j</span><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">aclynsan628.blogspot</span></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">材料</span></span></div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
高筋面粉 250克</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
低筋面粉 50克 </div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
奶粉 15克 </div>
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<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
细砂糖 60克 </div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
即溶酵母 1/2 茶匙</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
盐 1/8茶匙</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
全蛋 1粒</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
清水 100克+-</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
动物性奶油 35克 (Whipping Cream)</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
牛油 35克</div>
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<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
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馅料:牛油100克加糖粉30克拌匀,冷藏至少30分钟,让牛油成固体状比较容易操作。 (以上面包食谱也适合配搭其它馅料)</div>
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<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
表皮: 1粒蛋黄加少许蛋白液调稀打散</div>
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<br /></div>
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<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
做法: </div>
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<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<div>
1 全部材料除了牛油打至面团均匀成团约10分钟,加入牛油继续打至可以拉出薄膜约15-20分钟。(时间只供参考)</div>
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<div>
2 进行基本发酵大约60分钟。</div>
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3 把面团分成每10克的小团,包入少许的牛油内馅后揉圆, 以1公分之距离把面团排放在烤盘上。</div>
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4 进行最后发酵大概45-60分钟。</div>
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5 面包表皮涂上蛋液, 放入预热的烤箱170度15分钟或至金黄色。(温度及时间只供参考)</div>
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<br /></div>
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面子书连接</div>
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<a href="https://www.facebook.com/jaclynsan" target="_blank">https://www.facebook.com/jaclynsan</a></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-27081304269662277002017-03-08T08:19:00.002-08:002017-03-26T09:46:31.087-07:00椰丝南瓜喜板<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
椰丝南瓜喜板</div>
<div>
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">杰克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: xx-small;">厨房记j</span><span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">aclynsan628.blogspot</span><span style="font-size: 13px;"><br /></span></div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
材料A</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
糯米粉 250克 </div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
面粉 250克</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
砂糖 150克 </div>
</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<div style="font-size: 13px;">
即溶酵母 1茶匙</div>
<div style="font-size: 13px;">
<div>
南瓜 250克(蒸熟烂,把水份一起压成泥)</div>
</div>
<div style="font-size: 13px;">
<div>
清水 150克 +-</div>
</div>
<div style="font-size: 13px;">
<div>
<br /></div>
<div>
材料B</div>
</div>
<div style="font-size: 13px;">
<div>
粟米油30克</div>
</div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
<div>
做法(以上食谱约20个喜板)</div>
</div>
<div style="font-size: 13px;">
<div>
1 粉类过筛。把材料A 混合均匀成团,水份慢慢加,看面团的软度(水要自己拿捏,可减可加) 可以搓成团即可。</div>
</div>
<div style="font-size: 13px;">
<div>
2 加入材料B,继续揉均匀,面团会粘手的。</div>
</div>
<div style="font-size: 13px;">
<div>
3 分成小粒团 约55克,不用待发,手粘少许粟米油,以滚圆的方式把小团滚圆,滚圆后放在圆形香蕉叶上,用手掌轻轻压一压。</div>
</div>
<div style="font-size: 13px;">
<div>
4 发酵30分钟。发酵好的喜板,用手指按一按小团,有弹性即可以准备蒸了。过度发酵的喜板会皱皮,建议准备锅具一次蒸完。</div>
</div>
<div style="font-size: 13px;">
<div>
5 水滚后放入喜板,中火蒸10分钟后,关火。锅盖打开小缝保持2分钟,才把锅盖拿掉,喜板表面就不会因为热胀冷缩而变成皱皱的,同时也不要滴到水噢!喜板冷却后吃口感更Q. </div>
</div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
<div>
马六甲椰糖椰丝馅</div>
</div>
<div>
<span style="font-size: xx-small;"><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular";">厨房记j</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">aclynsan628.blogspot</span></span></div>
<div>
<div>
<span style="font-size: xx-small;">材料:</span></div>
</div>
<div>
<div style="font-size: 13px;">
新鲜嫩椰丝 2粒</div>
</div>
<div>
<div style="font-size: 13px;">
马六甲椰糖 1粒 </div>
</div>
<div>
<div style="font-size: 13px;">
水150克</div>
</div>
<div>
<div style="font-size: 13px;">
班兰叶 随意</div>
</div>
<div>
<div style="font-size: 13px;">
牛油 50克</div>
</div>
<div>
<div style="font-size: 13px;">
<br /></div>
<div style="font-size: 13px;">
做法</div>
</div>
<div>
<div style="font-size: 13px;">
1 椰糖,班兰叶和水一起煮至椰糖融化,过滤备用。</div>
</div>
<div>
<div style="font-size: 13px;">
2 把牛油煮溶后倒入做法1,把椰丝也倒入拌炒均匀即可。</div>
</div>
<div>
<span style="font-size: 13px;">*馅只供参考,甜度,湿度还可以自行调整*</span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-25861756229705791582017-03-08T08:09:00.002-08:002017-03-26T09:46:42.376-07:00粗叶喜板<br />
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #4e2800; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #4e2800; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="font-size: 13px; margin: 0px;">
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;"></span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
粗叶喜板</div>
<div style="margin: 0px;">
<span style="font-size: xx-small;"><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">琳</span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">。珊小小</span><span style="color: #454545; font-family: ".pingfangsc-regular";">厨房记j</span></span><span style="font-size: 13px;">aclynsan628.blogspot</span></div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
材料A</div>
<div style="font-size: 13px;">
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
糯米粉 250克 </div>
</div>
<div style="font-size: 13px;">
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
面粉 250克</div>
</div>
<div style="font-size: 13px;">
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
砂糖 160克</div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<div>
即溶酵母 1茶匙</div>
<div>
<div>
粗叶泥 40克</div>
</div>
<div>
<div>
清水160克 +-(成团即可)</div>
</div>
<div>
<div>
材料B</div>
</div>
<div>
<div>
粟米油 30克</div>
</div>
<div>
<br /></div>
<div>
<div>
做法(以上食谱约16个喜板)</div>
</div>
<div>
<div>
粗叶泥:新鲜粗叶40克加适量的水煮软(约30分钟),滤干水份,盅或机器打成泥备用。* 40克粗叶成品色素不够黑青,可以再加量* </div>
</div>
<div>
<div>
1 粉类过筛,将材料A 混合均匀成团,水份慢慢加,看面团的软度(水要自己拿捏,可减可加) 可以搓成团即可。</div>
</div>
<div>
<div>
2 加入材料B,继续揉均匀,面团会粘手的。</div>
</div>
<div>
<div>
3 分成小粒团 约60克,不用待发,手粘少许粟米油,以滚圆的方式把小团滚圆,包馅,滚圆后放在已经抹油圆形香蕉叶上。</div>
</div>
<div>
<div>
4 发酵30分钟。发酵好的喜板,用手指按一按小团,有弹性即可以准备蒸了。过度发酵的喜板会皱皮,建议准备锅具一次蒸完。</div>
</div>
<div>
5 水滚后放入喜板,中火蒸12分钟后,关火。锅盖打开小缝保持2分钟,才把锅盖拿掉,喜板表面就不会因为热胀冷缩而变成皱皱的,同时也不要滴到水噢!喜板冷却后吃口感更Q. </div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-7938366112531374622017-03-08T07:58:00.000-08:002017-03-26T09:47:02.226-07:00烫面相思蛋糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
烫面相思蛋糕<br />
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span>jaclynsan628.blogspot</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
材料</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<div>
蛋黄 5个</div>
<div>
<div>
全蛋 1个</div>
</div>
<div>
<div>
粟米油 45克</div>
</div>
<div>
<div>
全脂牛奶 70克</div>
</div>
<div>
<div>
香草精 1/4tsp 茶匙</div>
</div>
<div>
<div>
盐 少许</div>
</div>
<div>
<div>
低筋面粉 70克</div>
</div>
<div>
<div>
蛋白 5个</div>
</div>
<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
细砂糖 80克</div>
</div>
<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
塔塔粉 1/4茶匙<br />
<br /></div>
</div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<div>
作法</div>
<div>
<div>
1. 粟米油隔水煮热后加入已过筛低筋面粉,快速搅拌均匀成为烫面糊待用。<br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
2. 将蛋黄和全蛋打至起小泡,接着加入全脂牛奶,香草精及盐搅打至均匀,再加入作法(1)的烫面糊混合均匀待用。</div>
</div>
</div>
<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
3. 蛋白,细砂糖及塔塔粉搅打至硬性发泡。</div>
</div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<div>
4.取一半蛋白霜加到蛋黄糊里稍微混合均匀,然后倒入剩余蛋白霜里,用翻拌的方式充分混合均匀。</div>
<div>
<div>
5. 烤箱: 7-8寸模,整个模铺纸。蒸烘法上下火140度60分钟或至熟,不同的烤箱有不同的热度和时间,要自己拿捏。(温度只供参考)</div>
</div>
<div>
<div>
6. 蛋糕烤好出炉马上连模敲几下后,把蛋糕拿出撕掉烤纸待凉。完全冷却后放入冰箱冷藏口感更佳。</div>
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<br /></div>
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<div>
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
小贴士</div>
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<div>
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">1. 蒸烘法就是在烤箱内放一小碗水,使得蛋糕口感绵软湿润。</span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-7805778658173546582017-03-08T07:50:00.001-08:002017-03-26T09:47:15.020-07:00紫薯馅汤圆 <div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
紫薯馅汤圆<br />
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span>jaclynsan628.blogspot</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
汤圆皮:</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
材料a:糯米粉 50克 ,沸水 40克+-</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
材料b:糯米粉 200克 ,细糖 20克,冷水 170g+-</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
紫薯馅:</div>
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<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
紫薯泥 200克,细糖 40克,全脂牛奶15克+- (紫薯蒸熟,乘热加入细糖和全脂牛奶压成泥)</div>
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<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
姜汤:</div>
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<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
老姜,斑斓叶和糖至少熬30分钟出味,备用。辣和甜度自行调整。</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
做法</div>
</div>
<div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
1 把材料a用筷子拌成团。</div>
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2 把成团的材料a 加入材料b一起搓成团。(小心烫噢!)</div>
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3 把面团分为每15克小团包入5克的紫薯馅。</div>
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<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">4 把汤圆放入熬好的姜汤里煮,汤圆浮起代表熟即可乘上享用。(配搭椰糖汤也很赞噢!)</span><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"><br /></span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-10141867602019268252017-03-08T07:38:00.002-08:002017-03-26T09:47:30.900-07:00椰糖汤圆 <div style="color: #4e2800; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13px;">
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;"></span></div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
椰糖汤圆 </div>
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<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">jaclynsan628.blogspot</span></div>
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<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">材料:</span></div>
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<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">糯米粉 200克</span></div>
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糖粉 30克</div>
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<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">水 140克+ - </span></div>
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做法:</div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">1。把以上材料参在一起搓至成团不粘手(注意:水要慢慢加),再搓成小粒粒。</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">2。适量的水煮溶马六甲椰糖,过滤。(加pandan叶和姜更香噢)。</span></div>
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<span style="color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">3。用另一锅清水煮熟捞起,加入椰糖锅即可食用。</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">不喜欢椰糖可以换传统汤圆汤</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">姜,糖,水和pandan叶适量,煮至姜和pandan叶出味,把熟汤圆加入姜汤即可食用。</span></div>
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<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;"><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">QQ汤圆~我有一个自己常用的方法,我的汤圆也是西北Q的。。如果大家不嫌麻烦就试试看,就是搓好小粒粒后,重复将小粒粒再搓一次让它比较结实才下锅,煮出来就QQ啦啦啦啦啦啦~</span></span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;"><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"></span></span><span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;"><span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"><br /></span></span></div>
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-41375246183918435532017-03-08T07:28:00.005-08:002017-03-26T09:47:53.903-07:00酒香杂果蛋糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
酒香杂果蛋糕<br />
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span>jaclynsan628.blogspot</div>
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A 材料:</div>
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牛油 250g (杰克琳用金桶牛油)</div>
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黄糖 80g Brown Sugar</div>
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B 材料:</div>
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全蛋 4粒</div>
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黄糖 80g ( 喜欢甜或是不打算淋腌制酒的朋友,黄糖可以放到100g)</div>
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C 材料:</div>
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低筋面粉 250g (和发粉一起过筛)</div>
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发粉 1tsp</div>
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D 材料:</div>
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杂果干 300g ( 可以随意加减份量)</div>
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做法:</div>
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1. 将杂果干用兰姆酒Rum或Brandy酒腌泡最少3天或2个星期。(杂果中的红青小粒粒我只泡8个小时,泡太久会褪色,做出来的蛋糕美那么鲜艳)。准备做蛋糕的时候先滤干,从250g的低粉中拿出大约40g的低粉和杂果混合,备用。</div>
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2. 将A材料即是牛油和黄糖用电动搅拌器4号速度打发至乳白松发,备用。</div>
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3. 将B材料用电动搅拌器4号打至浓稠。</div>
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4. 把做法2和3用电动搅拌器1号低速混合均匀。</div>
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5. 分两次把C材料加入稍微拌打均匀,最后加入杂果用刮刀搅拌充分均匀至无粉粒状。</div>
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5. 把面糊倒入6-7寸烤盘内,轻轻震一下烤盘,放入预热烤箱,150度烘烤50 分钟 或至熟( 温度只供参考)</div>
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6. 来到这个步骤,如果你不喜欢太浓郁的酒味,其实蛋糕可以享用了。如果你喜欢浓郁酒味的蛋糕继续做法7。</div>
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7. 蛋糕出炉后,马上(喂酒)即是淋3-4大匙腌制过杂果兰姆酒在蛋糕表面(也可以淋没有腌制过的Rum或Brandy酒, 等蛋糕冷却后,用铝纸/锡纸包好,放入冰箱冷藏3天后即可享用 ( 冷藏7天后吃更棒) . ( 冷藏三天后再放冷冻可以收1-3个月)。</div>
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冷藏后拿出来十分钟后即可吃。</div>
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~冷冻后,前一天拿到冷藏处或当天拿出放在室温2到三小时就可以吃了~<br />
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-40109546751792596552017-03-08T07:14:00.003-08:002017-03-26T09:48:18.888-07:00香滑椰汁粟米糕<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
香滑椰汁粟米糕<br />
<span style="color: #454545; font-family: ".pingfangsc-regular"; font-size: 19px;">杰克琳。珊小小厨房记</span>jaclynsan628.blogspot</div>
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材料A</div>
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罐头甜粟米碎 1罐 425克</div>
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罐头甜粟米粒 1罐 425克</div>
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白糖 100克+-</div>
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清水 800克+-</div>
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斑斓香叶 6片</div>
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材料B</div>
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蛋黄粉 120克</div>
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粟米粉 50克</div>
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包装椰浆 400克</div>
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做法</div>
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1 材料A的斑斓香叶,清水和白糖煮至斑斓香叶出味,把斑斓香叶捞起。加入甜粟米碎和粟米粒,煮至水滚。</div>
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2 材料B的蛋黄粉,粟米粉和椰浆放入一个大碗搅拌至无颗粒粉浆。</div>
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3 把做法2的粉浆倒入做法1的锅里,用小火并不停搅拌煮至浓稠半凝固状态。</div>
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4 倒入模具,冷却后放入冰箱冷藏至少3个小时即可享用。<br />
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Jaclynsanhttp://www.blogger.com/profile/10896512899880105749noreply@blogger.com0tag:blogger.com,1999:blog-8865397822215099410.post-85026423240429464002017-02-25T08:37:00.004-08:002017-03-26T09:48:39.595-07:00爆浆巧克力包子<span style="background-color: white; color: #4e2800; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;">爆浆巧克力包子</span><br />
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巧克力馅</div>
<div style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="color: #454545; font-family: ".sfuitext"; font-size: 19px;">杰克琳。珊小小厨房记jaclynsan628.blogspot</span></div>
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巧克力150克溶化后,加动物性淡奶油200克(whipping cream)调稀,冷藏至少30分钟备用。</div>
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