tag:blogger.com,1999:blog-49080290672848106012024-02-26T15:01:36.983+08:00婉婉午茶WanwanTea婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-4908029067284810601.post-83728745726846328972018-01-31T10:19:00.002+08:002018-01-31T11:16:35.031+08:00草莓酥饼<span style="color: blue;">31<span style="color: red;">*</span>1<span style="color: red;">*</span>2018 星期三</span><br />
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把饼干做成小小的,</div>
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感觉它们特别可爱~</div>
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当成小零嘴吃也不错。</div>
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没有草莓形状的切模也不必懊恼,</div>
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只要手上有个花形和心形切模就可搞定了!</div>
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让我们一起动手吧!</div>
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<span style="font-size: large;"><span style="color: #e06666;"><b>草莓酥饼</b></span></span></div>
<span style="font-size: small;"><b><span style="color: orange;">面团</span></b></span><br />
無盐牛油<span style="color: white;">............................................</span>55g<br />
<span style="font-size: small;">糖粉</span><span style="color: white;">....................................................</span>30g<br />
<span style="font-size: small;">马铃薯粉/生粉/Potato Starch<span style="color: white;">............</span>70g</span><br />
<span style="font-size: small;">低筋面粉<span style="color: white;">............................................</span>30g</span><br />
<span style="font-size: small;">草莓粉<span style="color: white;">................................................</span>2tsp</span><span style="font-size: small;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">绿茶粉<span style="color: white;">................................................</span>1tsp</span></span><br />
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<b><span style="color: #e06666;"><span style="font-size: small;"><span style="font-size: small;">夹馅</span></span></span></b><br />
<span style="font-size: small;"><span style="font-size: small;">白莲蓉<span style="color: white;">................................................</span>80g</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">草莓粉<span style="color: white;">................................................</span>1tsp </span></span><br />
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<span style="font-size: small;"><b><span style="font-size: large;"><span style="color: #38761d;">制作步骤</span></span></b></span><br />
<span style="font-size: small;">1)無盐牛油软化后加入糖粉搅拌至稍微蓬松泛白色。</span><br />
<span style="font-size: small;">2)把马铃薯粉和低筋粉筛入,轻轻拌匀至無干粉面团<span style="color: blue;"><span style="color: black;">。</span></span></span><br />
<span style="font-size: small;">3)从中取出60g的面团筛入绿茶粉,拌匀混合成绿色面团。</span><br />
<span style="font-size: small;">4)接着,在剩余的面团中筛入草莓粉,拌匀混合成粉色面团。</span><br />
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<span style="font-size: small;">5)把各面团擀开、切割、然后进行造型组合(如下图),摆放到已铺上烘焙纸的烤盘上,然后再使用牙签平坦的那端在粉色面团中压出几个圆形做造型。</span><br />
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<span style="font-size: small;">6)预热烤箱140°C,中层烘烤20~25分钟。</span><br />
<span style="font-size: small;">7)准备夹馅,把白莲蓉和草莓粉混合均匀后擀开,用心形切模一片片切割出来,备用。 </span><br />
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<span style="color: #e06666; font-size: small;"><span style="color: black;">7) 饼干烤好后,取出待凉,夹上馅料即可享用。 </span></span><br />
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<span style="color: blue; font-size: small;"><b>备注: </b></span><br />
<span style="color: purple; font-size: small;">* 建议选择一款高品质的牛油,成品会来得更香酥 。 </span><br />
<span style="color: purple; font-size: small;">* 牛油温室软化至手指轻轻可按下的程度即可,过度软化的牛油会影响面团的操作。</span><br />
<span style="color: purple; font-size: small;">* 可以根据个人喜好增加或减少绿茶粉和草莓粉的用量,调出自己满意的颜色。 </span><br />
<span style="color: purple; font-size: small;">* 拌好的面团看似薯泥般的状态,但完全不会粘手,可以直接做整形。如果面团不好操作可以裹上保鲜膜放入冰箱冷藏大概10~15分钟后才做整形。 </span><br />
<span style="color: purple; font-size: small;">* 这样的夹馅建议现夹现吃,因为带油性的莲蓉馅是无法发挥很好的粘性把两块饼干长时间的紧贴在一起。</span><br />
<span style="color: purple; font-size: small;">* 请根据个人烤箱的性质和饼干的大小做出适当的温度调整。</span>
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婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com5tag:blogger.com,1999:blog-4908029067284810601.post-45429442188459079182017-09-18T00:39:00.002+08:002017-09-18T10:15:48.836+08:00海豹宝宝奶茶红豆莲蓉冰皮月饼<span style="color: blue;">18<span style="color: red;">*</span>9<span style="color: red;">*</span>2017 星期一</span><br />
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一直很好奇冰皮预拌粉所做出来的冰皮月饼口感是如何,</div>
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所以这次尝试使用了冰皮预拌粉来制作冰皮月饼。</div>
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所谓的预拌粉就是全部材料都加好了,</div>
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使用时只需加入白开水和白油即可。</div>
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操作起来非常方便省时,轻轻松松就可以交出作业。😄<br />
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很意外,成品的口感挺好的,</div>
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个人觉得比使用糕粉制作出来的冰皮好吃多了!</div>
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唯有冷藏隔夜后的冰皮会稍微变硬,</div>
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但是很快就回温变软,不会影响口感。 </div>
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店员介绍的这款新口味奶茶红豆莲蓉也好好吃,</div>
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不甜不腻,还能品尝到谈谈的茶香味~❤</div>
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以往年一样,跳出传统的框框,</div>
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我喜欢捏出可爱的造型月饼! </div>
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(IG帐号<a href="https://www.instagram.com/wanwantea/?hl=en">wanwantea</a>会陆续分享更多可爱的造型月饼哦!)</div>
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<b><span style="color: #ea9999;"><span style="font-size: large;">海豹宝宝奶茶红豆莲蓉冰皮月饼</span></span></b><br />
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<span style="color: purple;"><b>冰皮</b></span><br />
冰皮预拌粉<span style="color: white;">...............................</span>125g<br />
Crisco白油<span style="color: white;">.............................</span>15g<br />
白开水<span style="color: white;">......................................</span>50g<br />
竹炭粉<span style="color: white;">......................................</span>少许<br />
粉红色食用色膏<span style="color: white;">...................... </span>少许<br />
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<span style="color: orange;"><b>馅料</b></span><br />
奶茶红豆莲蓉馅<span style="color: white;">............................</span>240g<br />
<b>*分成6份,搓圆备用。</b><br />
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<span style="color: red;"><b>手粉</b></span><br />
玉米粉/糯米粉.<span style="color: white;">..........................</span>2Tbsp<br />
<b>*放入烤箱烤约2~3分钟,待凉备用。</b><br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>制作步骤</b></span></span><br />
1. 把冰皮预拌粉倒入一个干净的大盆中,加入白油,用手指尖慢慢把冰皮预拌粉和白油充分搓匀。<br />
2. 慢慢加入白开水,揉成团即可。从中取出一小部分冰皮,使用竹炭粉和粉红色食用色膏分别染成黑色和粉红色冰皮。<br />
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3. 把冰皮分成6份,擀开包入馅料,把收口多余的冰皮去掉,搓成水滴状。然后慢慢的把冰皮朝向水滴状较尖的方向推出一个小圆形,再用牙签从中间往里面推,形成海豹尾巴。利用之前收口所去掉的冰皮捏出两个小球形做海豹的手,黑色冰皮和粉红色冰皮做脸部造型。<br />
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4. 进行造型组合,然后再刷上一层薄薄的手粉即完成。<br />
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5. 完成品放入密封盒子里冷藏3~4小时后再品尝口感会更佳。<br />
<br />
<b><span style="color: blue;">备注:</span></b><br />
<span style="color: blue;">*食谱大概可做出6~7个冰皮月饼,数量是根据冰皮的厚度而定。</span><br />
<span style="color: blue;">*建议密封冷藏保存不超过三天内食用。</span><br />
<span style="color: blue;">*采用以下牌子的材料,供参考。</span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com0tag:blogger.com,1999:blog-4908029067284810601.post-89365674012608428482017-07-15T16:01:00.001+08:002017-07-15T16:01:11.305+08:00独角兽马铃薯泥面包<span style="color: blue;">15<span style="color: red;">*</span>7<span style="color: red;">*</span>2017 星期六</span><br />
<br />
<div style="text-align: center;">
独角兽主题面包!<br />
在面包表层挤满马铃薯泥,真让人食欲大开!</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgczd-lzuq7uKhi-rX-xw53uRth9BXdgHOec1U-3IlK8qhqbvGLynOFVheC5xqmneZxIB3Ae1-B9ajk-69i4PGDn94cKsJWLnoiLXmi-eHa0TqPIaCS8bIYg3rnMfVdov02MKQNSVAV6d/s1600/20170606_161629_mh1499843614325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgczd-lzuq7uKhi-rX-xw53uRth9BXdgHOec1U-3IlK8qhqbvGLynOFVheC5xqmneZxIB3Ae1-B9ajk-69i4PGDn94cKsJWLnoiLXmi-eHa0TqPIaCS8bIYg3rnMfVdov02MKQNSVAV6d/s640/20170606_161629_mh1499843614325.jpg" width="480" /></a> </div>
<div style="text-align: center;">
马铃薯又名土豆、洋芋、洋山芋、</div>
<div style="text-align: center;">
香港人则称它为“薯仔”。</div>
<div style="text-align: center;">
我超喜欢吃马铃薯,不管是哪一种吃法我都喜欢!!</div>
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<br />
<br />
独角兽面包<br />
参考分量: 35g x 5pcs<br />
<br />
<span style="color: blue;"><b>面团</b></span><br />
高筋面粉<span style="color: white;">................................</span>70g<br />
低筋面粉<span style="color: white;">................................</span>30g<br />
酵母<span style="color: white;">........................................</span>½tsp<br />
细砂糖<span style="color: white;">....................................</span>10g<br />
盐<span style="color: white;">............................................</span>¼tsp<br />
無盐奶油<span style="color: white;">................................</span>10g<br />
牛奶<span style="color: white;">........................................</span>75g<br />
食用色膏<span style="color: white;">................................</span>粉红色和蓝色<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
马铃薯泥<span style="color: white;">....... ..............</span>2~3个(中等大小)<br />
美乃滋<span style="color: white;">....................................</span>1~1½Tbsp <br />
胡椒粉<span style="color: white;">....................................</span>少许 (不喜欢可免去)<br />
盐<span style="color: white;">............................................</span>少许<br />
食用色膏<span style="color: white;">................................</span>橘色<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span>除了無盐奶油之外,把面团中的高筋面粉、低筋面粉、酵母、细砂糖和盐倒入盆中拌匀后分次加入牛奶,不停搓揉。搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油,继续揉打面团。<span style="color: blue;"><span style="color: blue;"><b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加完,保留大概1Tbsp,在面团已成团后再慢慢加入。</span></span></span><br />
<br />
2. 面团揉打至可撑开薄膜为止。从中取出24g的面团(分成两份,分别染成粉红色和蓝色,进行发酵),其余的面团收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜进行基本发酵50~60分钟或至2~2.5倍大。<span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;">*手沾一点面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span></span></span><br />
<br />
3. 等待面包发酵当儿,可以准备马铃薯泥馅料。<br />
a. 马铃薯去皮切丁,煮熟后压成泥。<br />
b. 从中取出大概10~15g的薯泥染成橘色,备用。<br />
c. 在剩余的薯泥中加入美乃滋、盐和胡椒粉调味,充分拌匀后装入<span class="st">放有裱花嘴<i></i>的裱花袋中</span>备用。<br />
<span style="color: blue;"> * </span><span class="st"><span style="color: blue;">根据马铃薯泥的浓稠度<i></i>做出适当的增加或减少美乃滋的用量,薯泥调至细滑可顺利裱花即可。</span></span><br />
<br />
<span style="color: #e06666;"><span style="color: black;">4. 把发酵好面团进行排气,分割成5等份(从中再分割成3份(20g, 10g, 3g)搓圆后盖上保鲜膜或拧干的湿布休面10~15分钟。</span></span><br />
<span style="color: #e06666;"><span style="color: black;"><br /></span></span>
5. 进行整形:<br />
a) 10g 的面团擀成圆形状, 铺平放在烘焙纸上,用牙签戳几个洞。<span style="color: blue;">*防止烤焙时面团过于膨胀。</span><br />
b) 20g 的面团擀开制成长圆条状后围绕 “a”一圈。<br />
c) 3g 的面团擀开,使用“星型”切模切割出独角兽耳朵造型。<br />
d) 接着,取出一小部分粉红色面团,擀开,切割出造型放到 “c”上方。<br />
e) 然后,以粉红色和蓝色面团搓出两根差不多大小的长条,再扭在一起,扭到最顶端时捏个角尖。<br />
f) 最后,把所有造型组合一起。<br />
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6. 进行最后发酵20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
<span style="color: blue;"><span class="st"> </span></span><br />
<span style="color: blue;"><span class="st"><span style="color: blue;"><span style="color: black;">7.</span> </span></span></span><span style="color: #351c75;"><span style="color: black;">在面包送入烤箱前,把马铃薯泥挤满在面包上。再用迷你花型切模切割出橘色小花做装饰。</span></span><br />
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<span style="color: #351c75;"><span style="color: black;">8. </span></span><span style="color: #351c75;"><span style="color: black;">预热烤箱170°C,烤8~10分钟<span style="color: #351c75;">。</span></span>*<span style="color: blue;">温度只供参考,必需依照个人烤箱的性质和大小做出适当的温度调整。</span></span><br />
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<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 由于造型中的粉红色和蓝色面团用量不大,所以发酵时间也比较短。为了避免这两个颜色的面团过度发酵,建议把发酵好后的面团先放入冰箱冷藏,待主面团发酵好后才取出一起做造型。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面 包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
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<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;"> </span> </span></span>婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com1tag:blogger.com,1999:blog-4908029067284810601.post-61829702688190964842017-05-19T16:47:00.000+08:002017-05-19T16:47:54.991+08:00黑巧克力牛油蛋糕(母亲节主题)<span style="color: blue;">19<span style="color: red;">*</span>5<span style="color: red;">*</span>2017 星期五</span><br />
<br />
<div style="text-align: center;">
这是前几天以母情节为主题所制作的一款蛋糕。</div>
<div style="text-align: center;">
蛋糕里头隐藏了一位美丽的“妈妈”</div>
<div style="text-align: center;">
我相信妈妈在每个子女❤目中,</div>
<div style="text-align: center;">
永远都是最漂亮最最伟大的!</div>
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<br />
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<span style="color: #ea9999;"><span style="font-size: large;">黑巧克力牛油蛋糕(母亲节主题)</span></span><br />
蛋糕模具→长:20cm x 宽:5.5cm x 高:5.5cm<br />
<br />
<span style="color: orange;"><b>“母亲”蛋糕体</b></span><br />
无盐牛油<span style="color: white;">.....................</span>50g<br />
马芝林<span style="color: white;">.........................</span>25g<br />
细砂糖<span style="color: white;">.........................</span>50g<br />
中筋面粉<span style="color: white;">.....................</span>75g<br />
发粉<span style="color: white;">.............................</span>1/4 tsp<br />
盐<span style="color: white;">.................................</span>1/8 tsp<br />
鸡蛋<span style="color: white;">.............................</span>1粒<br />
<br />
食用色膏-粉红<span style="color: white;">............</span>适量<br />
烘焙竹炭粉<span style="color: white;">.................</span>适量<br />
<br />
<b><span style="color: #38761d;"><span style="font-size: small;">制作步骤 </span></span></b><br />
1.) 把蛋糕模具铺上油纸,预热烤箱160<span style="font-size: x-small;">℃。</span><br />
2.) 将牛油、马芝林、盐及细砂糖打发至松白。<br />
3.) 分次加入蛋液,每一次搅拌至蛋液与牛油完全吸收后,才再加入第二次蛋液;继续搅拌均匀, 直到把蛋液加完为止。<br />
4.) 拌入篩过的面粉及发粉,搅拌均匀。<br />
5.) 取出一大匙面糊放入小碗中,加入适量烘焙竹炭粉,拌匀倒入纸托里。<br />
6.) 再把剩下的面糊分成两份,一份保留原色;另一份加入适量粉红色色膏拌匀成粉红色面糊。把面糊倒入蛋糕模具里。<br />
7. 盛入烤箱烘约40分钟或至熟。<span style="color: blue;">*温度只供参考,请根据个人烤箱性质做出适当调整。</span><br />
8. 蛋糕出炉后待凉,用切模切割出“母亲”造型备用。<br />
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<span style="color: #cc0000;"><b>黑巧克力蛋糕体</b></span><br />
无盐牛油<span style="color: white;">.....................</span>50g<br />
马芝林<span style="color: white;">.........................</span>25g<br />
细砂糖<span style="color: white;">.........................</span>70g<br />
中筋面粉<span style="color: white;">.....................</span>75g<br />
发粉<span style="color: white;">.............................</span>1/4 tsp<br />
盐<span style="color: white;">.................................</span>1/8 tsp<br />
鸡蛋<span style="color: white;">.............................</span>1粒<br />
黑巧克力(切碎)<span style="color: white;">.........</span>60g<br />
牛奶<span style="color: white;">.............................</span>30g<br />
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d;"><b>制作步骤 </b></span><br />
1.) 把蛋糕模具铺上油纸,预热烤箱160<span style="font-size: x-small;">℃。</span><br />
2.) 将牛油、马芝林、盐及细砂糖打发至松白。<br />
3.) 分次加入蛋液,每一次搅拌至蛋液与牛油完全吸收后,才再加入第二次蛋液;继续搅拌均匀,直到把蛋液加完为止。<br />
4. 将黑巧克力和牛奶隔着热水调溶化。 <br />
5. 把巧克力糊拌入步骤3的面糊中搅拌均匀。<br />
6. 拌入篩过的面粉及发粉,搅拌均匀。<br />
7. 先取出一部分巧克力面糊放入蛋糕模具中,铺平。然后把“母亲”造型蛋糕体排放整齐在模具中央。再把其余的巧克力面糊倒入。铺平。<br />
7. 盛入烤箱烘约40分钟或至熟。<span style="color: blue;">*温度只供参考,请根据个人烤箱性质做出适当调整。</span><span style="color: blue;"></span><br />
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<b><span style="color: blue;">装饰: </span></b><br />
<span style="color: blue;">* 蛋糕切片后,可以使用烘焙色素笔或巧克力笔画上“母亲”嘴型。</span><br />
<span style="color: blue;">* 心形糖片作为“母亲”头发上的蝴蝶结。</span><br />
<br />
<br />
<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com4tag:blogger.com,1999:blog-4908029067284810601.post-14996895292027515342017-04-27T15:54:00.002+08:002021-02-20T22:14:49.648+08:00维尼熊南瓜煎饼<span style="color: blue;">27<span style="color: red;">*</span>4<span style="color: red;">*</span>2017 星期四</span><br />
<br />
<div style="text-align: center;">
给简单的南瓜煎饼新生命,</div>
<div style="text-align: center;">
把它变成可爱的维尼熊吧!</div>
<div style="text-align: center;">
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<div style="text-align: center;">
营养丰富的南瓜加上糯米粉糯糯的口感,</div>
<div style="text-align: center;">
再搭上甜甜的红豆馅。。<br />
外层煎得香香的,好吃极了!!</div>
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<span style="font-size: large;"><span style="color: #e06666;"><b>维尼熊南瓜煎饼</b></span></span><br />
<br />
南瓜泥<span style="color: white;">.......................</span>120g<br />
细砂糖<span style="color: white;">.......................</span>35g<br />
糯米粉<span style="color: white;">.......................</span>100g<br />
<br />
红豆馅<span style="color: white;">.......................</span>适量<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1. 把蒸熟后的南瓜过筛一次。<br />
2. 利用南瓜泥的余温把细砂糖拌至溶解。<br />
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3. 分次加入糯米粉,搓揉成南瓜糯米团。<br />
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4. 依照切模的大小大取出适量的面团,分成两份,放在塑料纸上擀开。<span style="color: #38761d;">*厚度可依个人喜欢而定</span><br />
5. 取出适量的红豆馅,微微压扁后放在其中一份面团中央,再用另一份面团盖上。<br />
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6. 切模先沾上少许糯米粉再切割出造型。<span style="color: #38761d;">*重复步骤4至6,直到面团用完为止。</span><br />
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7. 热锅下油,小火把两面煎熟。<br />
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<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><b><span style="color: blue;">备注:</span></b></span></span></span></span><br />
<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">* 不一样品种的南瓜或不一样的烹煮方式都会影响南瓜泥的湿度,揉面时如果觉得面团太干可以加入适量的南瓜泥或清水。相反的,如果面团太湿则可以加入适量的糯米粉。面团搓揉至</span></span></span></span></span><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">如我们耳垂般的软硬度即可。</span></span></span></span></span><br />
<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">* 我所使用的维尼熊切模尺寸:</span></span></span></span></span><br />
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<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><br /></span></span></span></span></span>婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com2tag:blogger.com,1999:blog-4908029067284810601.post-4067749016867852172017-04-25T16:49:00.001+08:002017-09-25T18:29:09.194+08:00奶酪芝士蛋糕<span style="color: blue;">25<span style="color: red;">*</span>4<span style="color: red;">*</span>2017 星期二</span><br />
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口感丰富细腻的芝士蛋糕真的难以抗拒!</div>
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你是否也和我一样喜欢吃芝士蛋糕呢?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZYjX3DsR2x3dJh9L8x9Ej8aD47jnBW23qI4C05Jb7DsSNM7nOh5EBkdc63ovtjt4UxGIHTM8WRM-uqA4Wfq87t-rAG2uq2D1o8klUva9wmrsmEg4z2poIq82iB-J0IZ7GDVL9xIq5lSo/s1600/20160916_154954_mh1493106128414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZYjX3DsR2x3dJh9L8x9Ej8aD47jnBW23qI4C05Jb7DsSNM7nOh5EBkdc63ovtjt4UxGIHTM8WRM-uqA4Wfq87t-rAG2uq2D1o8klUva9wmrsmEg4z2poIq82iB-J0IZ7GDVL9xIq5lSo/s640/20160916_154954_mh1493106128414.jpg" width="480" /></a> </div>
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只要动动脑筋,</div>
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奥利奥饼干也可以变成很棒的蛋糕装饰哦~</div>
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<span style="color: #e06666;"><span style="font-size: small;"><b><span style="font-size: large;">芝士蛋糕<span style="color: #e06666;"><span style="font-size: small;"> </span></span></span></b></span></span></div>
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<span style="color: #e06666;"><span style="font-size: small;"><b><span style="font-size: large;"><span style="color: #e06666;"><span style="font-size: small;">*参考份量:6寸模</span></span> </span></b></span></span></div>
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<span style="font-size: x-small;"><b><span style="font-size: small;">饼干低</span><u> </u></b></span></div>
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Oreo饼干(去馅) <span style="color: white;">.....</span>60g </div>
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无盐牛油 <span style="color: white;">...........</span>15g *隔热水融化</div>
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<span style="color: orange;"><b>芝士面糊</b></span></div>
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奶油乳酪 <span style="color: white;"> ................</span>250g</div>
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细砂糖 <span style="color: white;"> ....................</span>20g</div>
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蛋黄 <span style="color: white;"> ................</span>1个</div>
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原味优格(含糖分) 100g</div>
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炼奶<span style="color: white;">................................</span>1Tbsp</div>
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玉米粉 <span style="color: white;"> ................</span>10g</div>
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柠檬汁 <span style="color: white;"> .................</span>5g </div>
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柠檬皮 <span style="color: white;"> .................</span>1个 *只取黄色部分</div>
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无盐牛油 <span style="color: white;">................ </span>25g *隔热水融化</div>
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<span style="color: purple;"><b>蛋白霜</b></span></div>
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蛋白 <span style="color: white;"> ..................</span>25g</div>
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砂糖 <span style="color: white;"> ........................</span>25g</div>
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<span style="font-size: large;"><b><span style="color: #38761d;">制作步骤</span></b></span></div>
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1) <b>饼干低</b>: 把Oreo饼干压碎后和融化的牛油拌匀。</div>
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2)倒入模具内压扎实,放进冰箱冷藏备用。</div>
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* 模具抹上薄薄的一层油,外围包上铝箔纸(照片中的模具是还没包上铝箔纸)</div>
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3) <span style="color: orange;"><b>芝士面糊</b></span>: 把软化后的奶油乳酪拌软,依次加入砂糖、蛋黄、酸奶、炼奶、玉米粉、柠檬汁、柠檬皮和融化无盐奶油拌匀。</div>
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4)<span style="color: purple;"><b> 蛋白霜</b></span>: 蛋白与砂糖打至湿性发泡。 </div>
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5) 把蛋白霜分两次拌入(3)芝士糊里,轻轻拌匀。</div>
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6) 从冰箱取出模具,将拌好的芝士面糊倒入模具中,然后轻轻震一震模具,把蛋糕糊里面的空气震出,抚平表面。</div>
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7) 预热烤箱,烤盘里注入凉水,将蛋糕糊的模具放入烤盘,以110ºc <span style="color: red;"><b>隔水</b></span>烘烤60分钟左右<span style="font-size: x-small;">。</span></div>
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8) 出炉后待凉,放入冰箱冷藏最少3个小时后食用。</div>
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<span style="color: blue;"><b>备注:</b></span></div>
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<span style="color: #351c75;">*<span style="color: blue;">温度只供参考,请依照个人烤箱的性质做出适当的温度调整。</span></span></div>
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<span style="color: #351c75;"><span style="color: blue;"> *由于全程是隔水烘烤,所以活动性蛋糕模具外围必需围上铝箔纸,以免烤盘中的水渗入蛋糕模具里头。</span></span></div>
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<span style="color: blue;"> *蛋糕出炉待凉后适当的回缩是正常的,不必担心。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRpNexfEmjTQ7DBcYI7KDMZ33cSNBfRLhEZA7u4wmxhlZk5uaSvOYpJEBcsv8dtZbYg1ctbZO2u1n-5ReNcRTsGvXNRysNgvF0EsONKVfxM1v1r_CvaGKgZEzhhJL-ED_K50w8mm28DTN/s1600/20170413_133536_mh1493105309986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRpNexfEmjTQ7DBcYI7KDMZ33cSNBfRLhEZA7u4wmxhlZk5uaSvOYpJEBcsv8dtZbYg1ctbZO2u1n-5ReNcRTsGvXNRysNgvF0EsONKVfxM1v1r_CvaGKgZEzhhJL-ED_K50w8mm28DTN/s640/20170413_133536_mh1493105309986.jpg" width="480" /></a></div>
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婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com1tag:blogger.com,1999:blog-4908029067284810601.post-28366897998699048342017-02-26T19:17:00.000+08:002017-02-26T21:28:21.280+08:00Pompompurin 蒸蛋糕<span style="color: blue;">26<span style="color: red;">*</span>2<span style="color: red;">*</span>2017 星期日</span><br />
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<div style="text-align: center;">
最近较忙,</div>
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所以不常更新帖子。。😅</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNMu5O37pvQ7MDagwwRQBTnzJ2EdDVbyueTsS9WH6YCE2UbSxb2W3uTXAn-05S5SKx_kPpTSWydfYqPrVcuIPj04u7nvTHC9nedGM3n4GXpqvs_wqVgjP6lL2o71D0k2FnjluyzNkIzny/s1600/goMeihuaTemp_mh1488111513814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNMu5O37pvQ7MDagwwRQBTnzJ2EdDVbyueTsS9WH6YCE2UbSxb2W3uTXAn-05S5SKx_kPpTSWydfYqPrVcuIPj04u7nvTHC9nedGM3n4GXpqvs_wqVgjP6lL2o71D0k2FnjluyzNkIzny/s640/goMeihuaTemp_mh1488111513814.jpg" width="480" /></a></div>
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今天要和大家分享一款简单及不失可爱的蒸糕作品。</div>
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你手上是否也有一支烘焙食用色素笔呢?</div>
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那就好好发挥吧!</div>
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烘焙色素笔是我目前的新宠,</div>
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<span class="st">因为使用起来超方便省时!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hxmOdLWD9YBw71ognFNa1TCy-PMVo3Gz4GpNmcDLJhCNP5lrRSddozAnDk7yuyntDGolllEi-gmruBtfY23unBfkMgksupwjJsxKbpJcoYyOTfSdQ22icq6eecnyPYcpn8TZzePQw4bA/s1600/goMeihuaTemp_mh1488111649869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hxmOdLWD9YBw71ognFNa1TCy-PMVo3Gz4GpNmcDLJhCNP5lrRSddozAnDk7yuyntDGolllEi-gmruBtfY23unBfkMgksupwjJsxKbpJcoYyOTfSdQ22icq6eecnyPYcpn8TZzePQw4bA/s640/goMeihuaTemp_mh1488111649869.jpg" width="480" /></a></div>
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<span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mHtsoUghj0xwFunrcRYM7B99uiMy6LgT7xWpIxXlQ32sS8K_XZICKSWUWdwwUZoSOFqCz8qHnw3sNEQyLnE8IOZHRnHwWxOyQUw3lIRtSgLs9WIBII9iADR-dlgH2Ac7a544sz9JvM5f/s1600/goMeihuaTemp_mh1488111264419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mHtsoUghj0xwFunrcRYM7B99uiMy6LgT7xWpIxXlQ32sS8K_XZICKSWUWdwwUZoSOFqCz8qHnw3sNEQyLnE8IOZHRnHwWxOyQUw3lIRtSgLs9WIBII9iADR-dlgH2Ac7a544sz9JvM5f/s640/goMeihuaTemp_mh1488111264419.jpg" width="480" /></a></span></div>
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<span class="st">你看!它就像魔法棒一样,</span></div>
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<span class="st">可以在短时间内把简单的蒸蛋糕变成可爱的</span><span class="st"><span class="st">布甸狗</span></span><span class="st"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666;"><span class="st">!</span></span></span></span></span><br />
<span class="st"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666;"><span class="st">(照片中的是迷你柑橘🍊) </span></span></span></span></span><br />
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<span style="font-size: large;"><b><span style="color: #e06666;"><span class="st">布甸狗</span>蒸蛋糕</span></b></span><br />
迷你纸托,约12个。<br />
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<b> </b><br />
<b><span style="color: orange;">原面糊</span></b><br />
松饼粉<span style="color: white;">......................................</span>80g<br />
蛋<span style="color: white;">..............................................</span>1个<br />
细砂糖<span style="color: white;">......................................</span>20g<br />
原味优格<span style="color: white;">..................................</span>20g<br />
牛奶<span style="color: white;">..........................................</span>20g<br />
無盐奶油<span style="color: white;">..................................</span>10g<br />
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可可粉<span style="color: white;">.................................。.</span> ¼tsp<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1) 首先,把無盐奶油隔水融化,备用。 <br />
2) 蛋和砂糖充分拌匀,加入原味优格和牛奶,拌匀。<br />
3) 把松饼粉过筛进蛋糊里,拌匀。<br />
4) 加入融化奶油搅拌均匀至完全融合。<br />
5) 从中取出1Tbsp 的面糊放到一个小碗,加入¼tsp的可可粉,制成褐色面糊,倒入裱花袋备用。 <br />
6) 把剩余的面糊倒进迷你纸托里大概7~8分满,然后轻轻震一震托盘,把面糊里的空气震出。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwnzTAzl9J1AvLIgIVnvrOY5tT6jTkXmoZodDf-elBgYHeZAvj2-BCL9vqrzM7H96ESKz_9Zi5ZZwvxmfTrKE5pLKj0O2DZsjG7y1je738IeRTlknbFYlo5nXXMPQ6_-ETgNcB3W4VNcQ/s1600/20161109_133051_mh1488110502759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwnzTAzl9J1AvLIgIVnvrOY5tT6jTkXmoZodDf-elBgYHeZAvj2-BCL9vqrzM7H96ESKz_9Zi5ZZwvxmfTrKE5pLKj0O2DZsjG7y1je738IeRTlknbFYlo5nXXMPQ6_-ETgNcB3W4VNcQ/s640/20161109_133051_mh1488110502759.jpg" width="480" /></a></div>
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7) 蒸锅里的水烧开后,转中小火蒸大概5分钟即可。熄火后,先把锅盖打开一条缝,让蒸汽排出一阵,才取出蒸糕。<b>(如果使用中号或大号纸托,大概蒸12~15分钟)</b><br />
8) 接着,在烘焙纸上挤出大小圆形状的褐色面糊。蒸大概2分钟即可。<b> </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWKYwSu3MRm6QIItSD8jXH-8a8loYk8P1nJGPFLNVnH1lXPYcwLcLRgRKpdgTWjU7hJWG8yDWbPceqXxdNwEYRWkywP6vHpB_gDza6jDLXOfWeT1nRcrFmmxiVmmAFoInb_0S5dupgOX4/s1600/20161109_135719_mh1488110592076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWKYwSu3MRm6QIItSD8jXH-8a8loYk8P1nJGPFLNVnH1lXPYcwLcLRgRKpdgTWjU7hJWG8yDWbPceqXxdNwEYRWkywP6vHpB_gDza6jDLXOfWeT1nRcrFmmxiVmmAFoInb_0S5dupgOX4/s640/20161109_135719_mh1488110592076.jpg" width="480" /></a></div>
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9) <span style="font-size: small;"><span style="color: #e06666;"><span class="st"></span></span></span><span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">使用烘焙食用色素笔在蒸糕上画上表情,放上由</span></span></span><span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">褐色面团制成<span style="font-size: small;"><span style="color: #e06666;"><span class="st">的</span></span></span>帽子即完成</span></span></span>。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEKfaPA9yYnquFJIvG2L2u-0jmUr0-zdftuXZ5qQoiaBjyI2p5acO3X1b7N3A2-Jj6kAVp_SK-gWPhc_Vw4qolRZS3ujRzbUO7DiY3iJJpmL-q0ANhBTRht-pX1yTaE52ga-zF1U5yYuL/s1600/20161109_143331_mh1488110794087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEKfaPA9yYnquFJIvG2L2u-0jmUr0-zdftuXZ5qQoiaBjyI2p5acO3X1b7N3A2-Jj6kAVp_SK-gWPhc_Vw4qolRZS3ujRzbUO7DiY3iJJpmL-q0ANhBTRht-pX1yTaE52ga-zF1U5yYuL/s640/20161109_143331_mh1488110794087.jpg" width="480" /></a></div>
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<b><span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: blue;">备注:</span></span></span></span></b><span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;"> </span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;">*我个人较喜欢使用日本Morinaga这牌子松饼粉,除了容易操作,其口感和味道也较佳。</span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;">*切记先把面糊里头空气震出,必要时也可以使用牙签去掉面糊表面的泡泡,这样蒸出来的蒸糕表面会较光滑。</span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;">*蒸锅的锅盖切记包上一块布,以免在蒸煮过程中水珠掉落在蒸糕上而影响美观。</span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;">*我是使用"Americolor"牌子的烘焙食用色素笔,一般烘焙店可买到。</span></span></span></span></span><br />
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婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com1tag:blogger.com,1999:blog-4908029067284810601.post-10706197731168121662017-01-14T17:36:00.000+08:002017-04-25T14:57:41.486+08:00“咕鸡咕鸡”面包串串<span style="color: blue;">14<span style="color: red;">*</span>1<span style="color: red;">*</span>2017 星期六</span><br />
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农历新年就在不远的转角处了。。</div>
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为了应年,我最近的造型食物都离不开“鸡” :)<br />
这款“咕鸡咕鸡”面包串串也是我2017年的第一个作品。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfEFWqxztZgLj6rz4brvsHTS2NCWnqc2YvKbeVxRxpGWwyQ2Htu952h8BdfzAE5j4YIZv4gKgK_4vzDXmPyrgFxc-EhtiEZiUsE29tzbvMcqRRgoJjVPNxCMMpMvcG792YKxt4qNMdHj6/s1600/20170105_144510_mh1484380537113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfEFWqxztZgLj6rz4brvsHTS2NCWnqc2YvKbeVxRxpGWwyQ2Htu952h8BdfzAE5j4YIZv4gKgK_4vzDXmPyrgFxc-EhtiEZiUsE29tzbvMcqRRgoJjVPNxCMMpMvcG792YKxt4qNMdHj6/s640/20170105_144510_mh1484380537113.jpg" width="480" /></a> </div>
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把面包做得小小的,</div>
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再用竹签串起来,沾上喜欢的抹酱享用。。</div>
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让简单的午茶增添多一份乐趣。</div>
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除了用原味的面团做出母鸡造型外,</div>
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我也使用黄姜粉把一部分的面团染成黄色做成小鸡,</div>
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有白有黄的,<span class="st">给人的感觉也是更为可爱了起来</span>对吧?</div>
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<span style="color: #e06666;"><span style="font-size: large;"><br /></span></span></div>
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<span style="color: #e06666;"><span style="font-size: large;">“咕鸡咕鸡” 面包串串</span></span><br />
<span style="color: #e06666;"><span style="font-size: large;"><span style="font-size: small;">*可做5串 </span></span></span></div>
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<span style="color: #0b5394;"><b><span style="font-size: small;">面团</span></b></span><br />
高筋面粉<span style="color: white;">...................................</span>100g<br />
酵母<span style="color: white;">...........................................</span>½tsp<br />
奶粉<span style="color: white;">...........................................</span>2tsp<br />
细砂糖<span style="color: white;">.......................................</span>10g<br />
盐<span style="color: white;">...............................................</span>¼tsp<br />
無盐奶油<span style="color: white;">...................................</span>6g<br />
牛奶<span style="color: white;">...........................................</span>75g<br />
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黄姜粉<span style="color: white;">.......................................</span>¼tsp<br />
橘色食用色膏<span style="color: white;">...........................</span>少许<br />
粉红色食用色膏<span style="color: white;">.......................</span>少许 <br />
红色食用色膏<span style="color: white;">.......................</span><span style="color: white;">....</span>少许 <br />
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<span style="color: red;"><b>造型</b></span><br />
竹签<span style="color: white;">..........................................</span>5根<span style="color: white;">...........................................</span><br />
食用色素笔<span style="color: white;">..............................</span>黑色<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span>除了無盐奶油之外,把面团中的高筋面粉、即发酵母、细砂糖、盐和奶粉倒入盆中拌匀。分次加入牛奶,搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油。继续揉打面团。<b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加入,依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span>牛奶的用量</span>。</span></span><br />
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2. 面团揉至接近可撑开薄膜前,从中先取出100g面团,放入密封盒子备用。剩下的继续揉打至可撑开薄膜为止,之后取出80g面团收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜</span></span><span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;">进行基本发酵50~60分钟或至2~2.5倍大</span></span>。</span></span><span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;">所剩的面团分成3份,使用色膏分别染成橘色、粉红色和红色面团</span></span>,进行</span></span><span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;">基本发酵</span></span></span></span>。<span style="color: #351c75;">*手沾一点高筋面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span></div>
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3. 取出之前备用的100g面团,加入¼tsp黄姜粉揉打至出现薄膜<span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;">,</span></span></span></span><span style="color: #e06666;"><span style="color: black;"><span style="color: #e06666;"><span style="color: black;">收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜</span></span>进行基本发酵</span></span></span></span>。<span style="color: #351c75;">*揉打过程中如果觉得面团太干可以加入少许牛奶。</span><br />
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<span style="color: #e06666;"><span style="color: black;">4. 所有发酵好的面团进行排气和分割</span></span><span style="color: #e06666;"><span style="color: black;">。 </span></span><br />
<span style="color: #e06666;"><span style="color: black;">*原色面团80g(母鸡) - 分割成5等份。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">*黄色面团100g(小鸡) - 分割成10等份。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">*橘色、粉红色和红色面团(嘴巴、腮红和鸡冠) - 使用切模切割出造型。</span></span><br />
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5. 把面团揉圆后收口朝下放到铺好烘焙纸的烤盘上,然后依照造型黏上嘴巴、腮红和鸡冠。整形后的面团进行最后发酵约20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
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6. 预热烤箱150°C,烘8分钟左右<span style="color: #351c75;">。*<span style="color: blue;">温度只供参考,请依照个人烤箱的性质做出适当的温度调整。</span></span><br />
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<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">7. 成品待凉后,使用烘焙食用色素笔画上表情,利用竹签把“母鸡”和“小鸡”面包串在一起即可。</span> </span></span><br />
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<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 黄姜粉的用量可根据个人的口味做出调整。 </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 揉打黄姜面团时,建议避免使用塑料质地容器,以免容器沾染上黄姜的颜色。 </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-69812996406673924882016-12-18T00:30:00.001+08:002016-12-18T00:39:53.260+08:00迷你姜饼人造型德国酥饼<span style="color: blue;">17<span style="color: red;">*</span>12<span style="color: red;">*</span>2016 星期六</span><br />
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<br />
你看!扭蛋里是什么??<br />
竟然是一群可以吃进肚子的迷你姜饼人!!<br />
因为儿子喜欢扭蛋,所以有了这样的构思。 </div>
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也没特地去添购材料做姜饼,</div>
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就采用了儿子喜欢吃的德国酥饼食谱来制作。<br />
所以此“姜饼”非“姜饼”呵! </div>
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预祝大家圣诞节快乐!!</div>
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<span style="font-size: large;"><span style="color: #e06666;"><b>迷你姜饼人造型德国酥饼</b></span></span></div>
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無盐牛油<span style="color: white;">............................................</span>55g<br />
<span style="font-size: small;">糖粉</span><span style="color: white;">....................................................</span>20g<br />
<span style="font-size: small;">马铃薯粉/生粉/Potato Starch<span style="color: white;">.............</span>65g</span><br />
<span style="font-size: small;">低筋面粉<span style="color: white;">.............................................</span>30g</span><br />
<span style="font-size: small;">奶粉<span style="color: white;">.....................................................</span>10g</span><br />
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<span style="font-size: small;">可可粉<span style="color: white;">.................................................</span>适量</span><br />
<span style="font-size: small;">食用色膏(青、红、粉红)<span style="color: white;">....................</span>适量</span><br />
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<span style="font-size: small;"><b><span style="font-size: large;"><span style="color: #38761d;">制作步骤</span></span></b></span><br />
<span style="font-size: small;">1)無盐牛油软化后加入糖粉搅拌至稍微蓬松泛白色。</span><br />
<span style="font-size: small;">2)把马铃薯粉、低筋粉和奶粉筛入,轻轻拌匀至無干粉面团<span style="color: blue;"><span style="color: black;">。</span></span></span><br />
<span style="font-size: small;">3)从中取出50g的面团备用于造型上。</span><br />
<span style="font-size: small;">4)在剩余的面团中筛入适量的可可粉,拌匀混合成褐色面团。<span style="color: blue;">*根据个人的喜好加入可可粉的用量,调出自己满意的褐色。</span></span><br />
<span style="font-size: small;">5)取出步骤(3)备用的50g面团,分成5等份。使用食用色膏分别染成红色、粉红色、青色和保留一份原色。剩下的另一份加入适量的可可粉和少许清水调稀,放入裱花袋里作为作画面糊。</span><br />
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<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;">6)如下图捏出姜饼人的造型,摆放到已铺上烘焙纸的烤盘上,然后使用作画面糊画上姜饼人的表情。</span><br />
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<span style="font-size: small;">8)预热烤箱110°C,中层烘烤15~20分钟。<span style="color: blue;">*烤熟即可,无需烤至上色。温度根据个人烤箱再做出适当的调整。</span></span><br />
<span style="color: #e06666; font-size: small;"><span style="color: black;">9) 饼干烤好后,取出待凉。密封收藏。 </span></span><br />
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<span style="color: blue; font-size: small;"><b>备注: </b></span><br />
<span style="color: purple; font-size: small;">* 建议选择一款高品质的牛油,成品会来得更香酥 。 </span><br />
<span style="color: purple; font-size: small;">* 牛油温室软化至手指轻轻可按下的程度即可,过度软化的牛油会影响面团的操作。</span><br />
<span style="color: purple; font-size: small;">* 拌好的面团看似薯泥般的状态,但完全不会粘手,可以直接做整形。如果面团不好操作可以裹上保鲜膜放入冰箱冷藏大概10~15分钟后才做整形。 </span><br />
<span style="color: purple; font-size: small;">* 烘焙温度请根据个人烤箱的性质和饼干的大小做出适当的调整。</span>
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婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com6tag:blogger.com,1999:blog-4908029067284810601.post-76967556347098309022016-12-16T14:26:00.002+08:002016-12-16T14:26:32.157+08:00迷你雪人戚风蛋糕<span style="color: blue;">16<span style="color: red;">*</span>12<span style="color: red;">*</span>2016 星期五</span><br />
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哎哟。。。</div>
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来了一群好可爱的小雪人,</div>
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这也意味着圣诞节快到了!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjaem6jjayWqqLNpmVA0WChxBj2sXQL76VvTLBwzg0WqWBiJiCSxSW1ZfMhcmXS0Yx7X-ChxxWdPfB-3ShisOw0tJKVrOKE-1iKHcyyk_21p-DBkBeuJUoTXFTMIOnBqorS3asRH53Qem/s1600/20161123_160504_001_mh1481867217085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjaem6jjayWqqLNpmVA0WChxBj2sXQL76VvTLBwzg0WqWBiJiCSxSW1ZfMhcmXS0Yx7X-ChxxWdPfB-3ShisOw0tJKVrOKE-1iKHcyyk_21p-DBkBeuJUoTXFTMIOnBqorS3asRH53Qem/s640/20161123_160504_001_mh1481867217085.jpg" width="480" /></a></div>
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这是一款蛋壳戚风蛋糕,</div>
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做出来的雪人好迷你, </div>
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把它用来装饰蛋糕也不错是吗?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYC0ooZHfRhwn-jxlYODorO_KXWH16qpALA5Rd9JFXEUNQu6MVC4c03ZYm3qT_rNBvE5QWq3rzy49YE9nF3t0rrS4gRFv8cLhwsUvuXVheYdFEBZpP1kTdWpdocW-FCG7_t7R0Ju0Pu1hR/s1600/20161123_152812_mh1480127970167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYC0ooZHfRhwn-jxlYODorO_KXWH16qpALA5Rd9JFXEUNQu6MVC4c03ZYm3qT_rNBvE5QWq3rzy49YE9nF3t0rrS4gRFv8cLhwsUvuXVheYdFEBZpP1kTdWpdocW-FCG7_t7R0Ju0Pu1hR/s640/20161123_152812_mh1480127970167.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj64uUVgUgCV-HYAdPaQ9Z9Mti9uaqNs3aVWzh5pwKsbXMz3NVKSAlmdWhJ9zvhsxNYn9o9Tt7rZJucvAfeYpiBgbDUc_pJu4Ji14MFfi7Q016Nr7MSmUdu1acVG2_Mh2CILP0jUSAavbi/s1600/20161123_145652_mh1481867528117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj64uUVgUgCV-HYAdPaQ9Z9Mti9uaqNs3aVWzh5pwKsbXMz3NVKSAlmdWhJ9zvhsxNYn9o9Tt7rZJucvAfeYpiBgbDUc_pJu4Ji14MFfi7Q016Nr7MSmUdu1acVG2_Mh2CILP0jUSAavbi/s640/20161123_145652_mh1481867528117.jpg" width="480" /></a></div>
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婉婉特地抽空制作了这款雪人戚风蛋糕教学视频,</div>
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只需一个鸡蛋就可以诞生6个可爱的小雪人,</div>
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喜欢的朋友可以点击以下视频跟着我一起动手吧!</div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/KmFElTjN9nc/0.jpg" src="https://www.youtube.com/embed/KmFElTjN9nc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-size: large;"><b><span style="color: #e06666;">迷你雪人戚风蛋糕</span></b></span><br />
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<span style="color: orange;"><b>蛋黄糊</b></span><br />
蛋黄<span style="color: white;">..................................</span>1个<br />
细砂糖<span style="color: white;">..............................</span>8g<br />
黄豆油<span style="color: white;">..............................</span>5g<br />
低筋面粉<span style="color: white;">..........................</span>20g<br />
玉米粉<span style="color: white;">..............................</span>5g<br />
牛奶<span style="color: white;">..................................</span>22g<br />
<span style="color: purple;"><b><br /></b></span>
<span style="color: purple;"><b>蛋白霜</b></span><br />
蛋白<span style="color: white;">..................................</span>1个<br />
细砂糖<span style="color: white;">..............................</span>12g<br />
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食用色膏 ~ 红&青<span style="color: white;">...........</span>适量<br />
白巧克力<span style="color: white;">..........................</span>1格(隔水融化)<br />
榛果酱<span style="color: white;">..............................</span>少许<br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>制作步骤</b></span></span><br />
1. 收集蛋,把蛋壳煮一煮杀菌,沥干备用。<br />
2. <span style="color: orange;">蛋黄糊</span>: 把8g细砂糖和蛋黄搅拌均匀至糖完全融化后倒入黄豆油,拌匀;倒入牛奶,拌匀。<br />
3. 低筋面粉和玉米粉过筛进蛋黄糊里,拌均匀,备用。<br />
4. <span style="color: purple;">蛋白霜</span>: 蛋白分次加入12g细砂糖打至干性发泡(尾端挺立)。<br />
5. 以橡皮刮刀取出1/3蛋白霜与之前的蛋黄糊拌匀。<br />
6. 然后再倒入回剩余的2/3蛋白霜里头轻轻混合均匀,把拌好的面糊装入<span style="font-size: small;">裱花袋里。</span><br />
<span style="font-size: small;">7. 接着,把面糊</span>挤入蛋壳里(7~8分满),轻轻震一到两下,把面糊里头的气泡震出来。放入预热烤箱,以上下火,120度,15~20分钟左右或至熟。<b>(根据个人烤箱做出适当的温度调整)</b><br />
8. 把剩下的面糊分成3份,一份染成红色,一份染成青色和保留一份原色,放入纸杯中烘熟备用在雪人造型上。<br />
9. 烤好后的蛋糕立即取出摆放在冷却架上,待蛋糕完全冷却后才把蛋壳去掉。<br />
10. 使用剪刀把蛋糕上端多余的部分去掉,然后用干净的绳线把戚风蛋糕体绑成两端,搁置10~15分钟定型。<br />
11. 把红色蛋糕体切成三角形作为圣诞帽,利用小号吸管压出红色、青色和白色小圆形作为雪人纽扣。<br />
12. 解开绳线,使用融化白巧克力把圣诞帽和纽扣黏在雪人戚风蛋糕体上,再以榛果酱画上雪人表情和双手即可。<br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com1tag:blogger.com,1999:blog-4908029067284810601.post-28889464391187383972016-12-15T00:59:00.001+08:002016-12-15T00:59:20.503+08:00猫咪造型圣诞主题面包<span style="color: blue;">15*12*2016 星期四</span><br />
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这是一款分别由6个小面包排成的圣诞主题面包。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PFGPVMjZvqueWOQvdvLocGqfXVPgfj4yk6eS668aWroUT9ct7788u_pQRA8ztE6K65Jit59U47hNurnF5xZ5tgDOChBmSnSxmg3r0KYTBPZdgRLYdridkkThHnr48sUqiuHatudAG1c8/s1600/20161116_155037_mh1481733771158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PFGPVMjZvqueWOQvdvLocGqfXVPgfj4yk6eS668aWroUT9ct7788u_pQRA8ztE6K65Jit59U47hNurnF5xZ5tgDOChBmSnSxmg3r0KYTBPZdgRLYdridkkThHnr48sUqiuHatudAG1c8/s640/20161116_155037_mh1481733771158.jpg" width="480" /></a></div>
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黑色猫咪则是在面团里加入了适量的烘培竹炭粉。</div>
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面包内陷则是儿子喜欢的甜甜白巧克力。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6cyU81VRoCllRZ7UBmQL2Flz9fi0118a31mFdCCFmBoualvkZZ7Odq9svviHl1kVv2ZV7Uv4B96mvT-_XAQHuA8MXPfwKwNSdKrG7HpxNxgQ2dE6BP3H7HREnpCCMhWivnpywOof9sSL/s1600/20161116_160408_mh1481733901414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6cyU81VRoCllRZ7UBmQL2Flz9fi0118a31mFdCCFmBoualvkZZ7Odq9svviHl1kVv2ZV7Uv4B96mvT-_XAQHuA8MXPfwKwNSdKrG7HpxNxgQ2dE6BP3H7HREnpCCMhWivnpywOof9sSL/s640/20161116_160408_mh1481733901414.jpg" width="480" /></a></div>
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<span style="color: #e06666;"><span style="font-size: large;"><b>猫咪造型圣诞主题面包</b></span></span><br />
(20g x 8pcs)<br />
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<span style="color: orange;"><b>面团</b></span><br />
高筋面粉<span style="color: white;">..............................</span>100g<br />
即发酵母<span style="color: white;">..............................</span>½tsp<br />
奶粉<span style="color: white;">......................................</span>1tsp<br />
细砂糖<span style="color: white;">..................................</span>10g<br />
盐<span style="color: white;">..........................................</span>¼tsp<br />
无盐奶油<span style="color: white;">...............................</span>6g<br />
牛奶<span style="color: white;">.......................................</span>75g<br />
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烘焙竹炭粉<span style="color: white;">...........................</span>适量<br />
红色、青色色膏<span style="color: white;">.....................</span>适量<br />
<span style="color: purple;"><b><br /></b></span>
<span style="color: purple;"><b>馅料</b></span><br />
白巧克力<span style="color: white;">................................</span>8小格<br />
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<span style="color: red;"><b>装饰</b></span><br />
白巧克力<span style="color: white;">...............................</span>少许(隔水融化)<br />
百奇饼干条(绿茶口味)<span style="color: white;">........</span>4根<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span><span style="color: orange;"><b>面团</b></span>: 了無盐奶油之外,把高筋面粉、奶粉、酵母、细砂糖和盐倒入盆中拌匀,分次加入牛奶,搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油。继续揉打面团。<span style="color: blue;"><span style="color: blue;"><b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加入,依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span>牛奶的用量</span>。</span></span></span></span><br />
2. 面团揉打至可撑开薄膜为止。分割80g各两份<b>(一份加入适量烘焙竹炭粉制成黑色面团,一份保留原色)</b>剩余的面团分成3份<b>(分别染为青色、红色和保留一份原色,备用于造型上)</b>收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜进行基本发酵50~60分钟或至2~2.5倍大。<span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;">*手沾一点高筋面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3-gwuTKKBr5u-5ck-OSz7KSZrtWMsFJ7Q5W4q5zhvA_t8dCHlGk7nXPys5Z2J3_IWtfj16bgtLNLDfEJM0o-khGkUrAqSMOxNJowsdmaDrAIE4bHUQwPjmI5tOUUpRGWgemJhj7AcLTP/s1600/20161215_002023_mh1481733958031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3-gwuTKKBr5u-5ck-OSz7KSZrtWMsFJ7Q5W4q5zhvA_t8dCHlGk7nXPys5Z2J3_IWtfj16bgtLNLDfEJM0o-khGkUrAqSMOxNJowsdmaDrAIE4bHUQwPjmI5tOUUpRGWgemJhj7AcLTP/s640/20161215_002023_mh1481733958031.jpg" width="478" /></a></div>
<span style="color: #e06666;"><span style="color: black;"><span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;"> <span style="color: black;"><span style="font-size: x-small;">*发酵前的照片</span></span></span></span></span></span></span><br />
<span style="color: #e06666;"><span style="color: black;"><span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;"><br /></span></span></span></span></span>
<span style="color: #e06666;"><span style="color: black;">3. 发酵好面团进行排气,黑色和白色面团各别分割成4等份,搓圆后盖上保鲜膜或拧干的湿布休面10~15分钟。</span></span><br />
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4.<span style="color: blue;"> </span><b><span style="color: blue;">整形</span>: </b>先从面团切出一小部分备用为猫咪耳朵,然后擀开面团,在面团中央放入一小格白巧克力,把面团边缘慢慢缩小紧包裹着馅料形成球形状面团,再把之前所切出的面团分成两半,捏出猫咪耳朵造型黏放在上端。<br />
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5. 取出备用的染色造型面团制成圣诞帽子和围巾造型,组合造型后把面团放到已铺好烘焙纸的烤盘上进行最后发酵约20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
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<span style="color: blue;"><span class="st"><br /></span></span>
6. 在发酵好前的8-10分钟,将烤盘取出,预热烤箱150°C,烘8分钟<span style="color: #351c75;">。*<span style="color: blue;">温度只供参考,必需依照个人烤箱的温度再做出适当的调整</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">7. 成品待凉后,使用烘焙食用色素笔和融化白巧克力画上猫咪表情。把面包排成圣诞树形状即完成。</span></span></span><br />
<br />
<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-71211680076758797692016-10-29T14:44:00.000+08:002016-12-16T00:40:52.672+08:00迷你南瓜造型戚风蛋糕<span style="color: blue;">29<span style="color: red;">*</span>10<span style="color: red;">*</span>2016 星期六</span><br />
<br />
<br />
<div style="text-align: center;">
万圣节离不开南瓜,</div>
<div style="text-align: center;">
我尝试采用了制作南瓜面包的捆绑方式用在蛋壳戚风蛋糕上,</div>
<div style="text-align: center;">
成功做了这款迷你南瓜造型戚风蛋糕。</div>
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<div style="text-align: center;">
为了让蛋糕的颜色达到南瓜美丽的橘色,</div>
<div style="text-align: center;">
我采用了食用色膏来调色,</div>
<div style="text-align: center;">
让整个造型蛋糕看起来更可爱动人。</div>
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<br />
<br />
<b><span style="font-size: large;"><span style="color: #e06666;">迷你南瓜造型戚风蛋糕 </span></span></b><br />
<span style="color: orange;"><b>蛋黄糊</b></span><br />
蛋黄<span style="color: white;">..............................</span>1个<br />
细砂糖<span style="color: white;">..........................</span>6g<br />
牛奶<span style="color: white;">..............................</span>22g<br />
黄豆油/玉米油<span style="color: white;">.............</span>8g<br />
盐<span style="color: white;">..................................</span>一小撮<br />
低筋面粉<span style="color: white;">.....................</span>20g<br />
玉米粉<span style="color: white;">.........................</span>5g<br />
<span style="color: purple;"><b><br /></b></span>
<span style="color: purple;"><b>蛋白霜</b></span><br />
蛋白<span style="color: white;">.............................</span>1个<br />
细沙糖<span style="color: white;">.........................</span>12g<br />
<br />
橘色食用色膏<span style="color: white;">.............</span>适量<br />
绿茶口味百奇饼干 适量<br />
干净绳线 适量<br />
<span style="color: #38761d;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="color: #38761d;"><span style="font-size: large;"><b>制作步骤</b></span></span><br />
1. 准备蛋壳。 <br />
2. <span style="color: orange;">蛋黄糊</span>: 把6g细砂糖和蛋黄搅拌均匀至糖完全融化后倒入牛奶,再把黄豆油/玉米油倒入,拌匀。随后加入盐,拌匀。<br />
3. 低筋面粉和玉米粉过筛进蛋黄糊里,用橡皮刮刀翻拌均匀,备用。<br />
4. <span style="color: purple;">蛋白霜</span>: 蛋白加入12g细砂糖(分2~3次)打至干性发泡(尾端挺立)。<br />
5. 以橡皮刮刀取出1/3蛋白霜与之前的蛋黄糊拌匀。<br />
6. 然后再倒入回剩余的2/3蛋白霜里头轻轻拌匀,用牙签分次加入适量的橘色食用色膏,直到理想颜色出现为止,混合均匀。<br />
7. 把拌好的面糊装入<span style="font-size: small;">裱花袋里。</span><br />
<span style="font-size: small;">8. 接着,把面糊</span>挤入蛋壳里(7~8分满),轻轻震一到两下,把面糊里头的气泡震出来。放入预热烤箱,以上下火,120度,15~20分钟左右或至熟。<b>(根据个人烤箱做出适当的温度调整)</b><br />
9. 烤好后的蛋糕立即取出摆放在冷却架上,待蛋糕完全冷却后才把蛋壳去掉。<br />
<b> *蛋糕制作步骤可参考<a href="http://kwanwan.blogspot.sg/2016/03/easter-chiffon-cake.html">这里</a></b><br />
10.最后,使用剪刀把蛋糕上端多余的部分去掉,使用干净的绳线把蛋壳戚风捆绑为八道,搁置10~15分钟定型。<br />
11. 解开绳线,再以绿茶口味百奇饼干条为南瓜蒂即完成。<br />
<b>*造型制作请参考这<a href="https://www.youtube.com/watch?v=yhkcWRgIVC0">视频</a></b><br />
<br />
<span style="color: blue;"><b><span style="color: blue;"><span style="font-size: large;"><span style="color: orange; font-size: small;"><span style="color: black;">备注:</span></span></span></span></b></span><br />
<span style="color: blue;"><span style="background-color: white;">* 食谱大概可做8~10个造型彩蛋<span style="color: purple;">(数量会随着所使用的蛋壳大小增加或减少)</span></span></span><br />
<span style="color: blue;"><span style="background-color: white;">* 蛋壳上端敲开,把蛋液倒出后清洗干净,放入冰箱保存直到收集到适当的数量。使用前把蛋壳放入煮至沸腾的开水里杀菌,取出沥干后再使用。</span></span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com7tag:blogger.com,1999:blog-4908029067284810601.post-36536573220163456242016-10-20T12:07:00.000+08:002016-10-20T12:07:21.082+08:00鸡妈妈与小鸡造型流沙蒸包子<span style="color: blue;">20<span style="color: red;">*</span>10<span style="color: red;">*</span>2016 星期四</span><br />
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<div style="text-align: center;">
这是在五月头以母亲节为主题的造型包子之一,</div>
<div style="text-align: center;">
除了这款,还做了另一款鸭妈妈与小鸭子造型的蒸包子。</div>
<div style="text-align: center;">
一旦食谱整理好,我会帖上来跟大家分享。</div>
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<div style="text-align: center;">
<br />由于当天没有天然黄色染料在手,<br />
所以只选择做了两只小鸡。</div>
<div style="text-align: center;">
<br /></div>
<br /><br />
<br />
<br />
<span style="font-size: large;"><b><span style="color: #e06666;">鸡妈妈造型流沙包子</span></b></span><br />
<b><span style="color: red;">包子面团</span></b><br />
中筋面粉<span style="color: white;">................................</span>150g<br />
细砂糖<span style="color: white;">....................................</span>30g<br />
黄豆油<span style="color: white;">....................................</span>15g <br />
即发酵母<span style="color: white;">................................</span>½ tsp<br />
发粉<span style="color: white;">........................................</span>¼ tsp<br />
清水 70g<br />
<span style="color: white;">..</span><br />
食用色膏-红色和黄色<span style="color: white;">...........</span>少许<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
流沙馅 <span style="color: white;">....................</span>12份~适量<br />
*食谱请点击<a href="http://kwanwan.blogspot.sg/search/label/%E9%A6%85%E6%96%99%2F%E6%9E%9C%E9%85%B1">这里</a><br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
<span class="st">1. <span style="color: red;">包子面团</span>: 将包子面团所有材料放入盘中,搓揉均匀至面团呈现光滑程度。</span><br />
<span class="st">2. 把面团擀开,揉成长条形状,<span style="color: blue;"><span style="color: black;">分割成10份(20g) ~鸡妈妈, 2份(10g) ~小鸡(染成黄色)。剩下的面团分成两份,一份染成黄色;另一份染成红色,备用。</span></span></span><br />
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<span class="st">3<span style="color: #e06666;">.<b> </b><span style="color: blue;">整形</span></span>: 将每份面团 擀成圆形状,中间留厚度,包上适量的流沙馅料后收口捏紧朝下放到烘焙纸上。利用模具切割出鸡冠和嘴巴造型,然后进行造型粘合。</span><br />
<span class="st"><b>*鸡妈妈的面团较大,发酵时间也比较长,建议先完成鸡妈妈造型再做小鸡造型。</b></span><br />
<span class="st"><b>*至于小鸡嘴巴部分的面团可以从黄色面团中取出小部分染成橘色。</b></span><br />
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<span class="st">4. 整形后的包子进行</span><span class="st">发酵50~60分钟或是至双倍大。</span><b><span class="st"><span class="st"><span class="st">*按下时有弹性</span></span></span></b><span class="st"><b><span class="st"><span class="st">,面坑很快鼓起来的状态。</span></span></b></span><br />
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<span class="st"><span class="st">5. 大火把蒸锅的水烧开后,放入包子,转中火蒸5~6分钟即可</span><span style="color: purple;"><span style="color: black;">。 熄火后将锅盖掀开一条小缝,大概1分钟后才取出包子。包子待凉后使用烘焙色素笔画上表情即可。<b>*蒸煮时间只供参考,不一样大小和馅料不同的包子蒸煮时间需另调整。</b></span></span></span><br />
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<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><b><span style="color: blue;">备注:</span></b></span></span></span></span><br />
<span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">*</span></span></span></span></span><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><span style="color: #351c75;"><span style="color: blue;"> 发酵时间只供参考,因为面团的大小、气温、湿度、不同牌子面粉或酵母等因素都会影响面团的发酵状况。</span></span></span></span></span></span></span></span><span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><br /></span></span></span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: blue;"><span class="st">* </span>在进 行蒸包子时,建议蒸锅盖子包上一层布,以免水蒸气低落在包子上影响了包子的美观。</span></span></span></span><br />
<span style="color: blue;">* 实际的流沙馅用量我忘了记录下来,所以无法明确写在食谱中,抱歉。</span><br />
<span class="st"><b><span class="st"><span class="st"> </span></span></b> </span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com6tag:blogger.com,1999:blog-4908029067284810601.post-36275725505780437032016-09-14T21:57:00.001+08:002016-09-14T22:57:05.695+08:00皮卡丘和布丁狗造型南瓜冰皮月饼<span style="color: blue;">14<span style="color: red;">*</span>9<span style="color: red;">*</span>2016 星期三</span><br />
<br />
<div style="text-align: center;">
明天就是中秋节了!</div>
<div style="text-align: center;">
在此预祝大家中秋节快乐,月圆人圆事事团圆!</div>
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<div style="text-align: center;">
续上次的<a href="http://kwanwan.blogspot.sg/2016/08/hello-kitty-deco-snowskin-mooncake.html">凯蒂猫冰皮月饼</a>后,</div>
<div style="text-align: center;">
这一次我在面糊里加入了适量的南瓜泥,</div>
<div style="text-align: center;">
这不但可以让冰皮呈现出漂亮的天然黄色,</div>
<div style="text-align: center;">
而且还增添营养价值。</div>
<div style="text-align: center;">
也正适合用来制作皮卡丘和布丁狗造型对吧?</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIw6SDsLjzlAQ6hXENUl4AXcfaOQvUasYGdiH8qrJZADUXFccKONSthznYoDdrq-nYsYbL4wIPyN9yx7K9Rw_f8QU_Na854I6R8cazJYRVeTJ27ypRAyNhu1UsExSeg4yHyK_CPoF4db3f/s1600/20160825_170730_mh1473857010234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIw6SDsLjzlAQ6hXENUl4AXcfaOQvUasYGdiH8qrJZADUXFccKONSthznYoDdrq-nYsYbL4wIPyN9yx7K9Rw_f8QU_Na854I6R8cazJYRVeTJ27ypRAyNhu1UsExSeg4yHyK_CPoF4db3f/s640/20160825_170730_mh1473857010234.jpg" width="480" /></a> </div>
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皮卡丘造型中的馅料我使用了现成龙珠果绿豆蓉</div>
<div style="text-align: center;">
再搭配一颗儿子喜欢的李子干。</div>
<div style="text-align: center;">
这款龙珠果绿豆蓉的颜色是不是很漂亮呢?</div>
<div style="text-align: center;">
是的,我是被它漂亮的颜色所吸引,</div>
<div style="text-align: center;">
也是第一次品尝这口味的现成月饼馅。</div>
<div style="text-align: center;">
它不会太甜,还带有淡淡的果香味,还不错。</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
至于布丁狗造型中的馅料我则用了现成的白莲蓉馅,</div>
<div style="text-align: center;">
里头放了一片儿子和老公都超爱吃的奥利奥饼干。</div>
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<div style="text-align: center;">
如果你也和我一样喜欢尚简约的DW手表,</div>
<div style="text-align: center;">
我正有个好消息要跟大家分享!</div>
<div style="text-align: center;">
在<b>30/10/2016</b>前使用我的折扣码:<b>16wanwan</b></div>
<div style="text-align: center;">
购买@danielwellington手表可以享受85折优惠(15% off )。</div>
<div style="text-align: center;">
另外在<b>15/9/2016(明天)</b>前凡购买CLASSIC 和 CLASSY系列手表还可免费获得尼龙表带一条。</div>
<div style="text-align: center;">
<span style="color: red;">(折扣码只限于以下网页购买)</span></div>
<div style="text-align: center;">
<a href="https://www.danielwellington.com/sg/">网页: danielwellington.sg</a></div>
<br />
<br />
<span style="color: #e06666;"><b><span style="font-size: large;">南瓜冰皮月饼</span></b></span><br />
(60g x 10pcs)<br />
<br />
<b><span style="color: orange;">南瓜冰皮</span></b><br />
檽米粉<span style="color: white;">...............................</span>40g<br />
粘米粉<span style="color: white;">...............................</span>30g<br />
澄面粉<span style="color: white;">...............................</span>15g<br />
牛奶<span style="color: white;">...................................</span>180g<br />
糖粉<span style="color: white;">...................................</span>40g<br />
南瓜泥(蒸熟过筛)<span style="color: white;">...........</span>40g<br />
黄豆油<span style="color: white;">...............................</span>15g<br />
<br />
可可粉<span style="color: white;">...............................</span>适量<br />
竹炭粉<span style="color: white;">...............................</span>适量<br />
红色食用色膏<span style="color: white;">...................</span>适量<br />
<br />
<span style="color: purple;"><b>馅料</b></span><br />
<b><u>皮卡丘 </u></b><br />
现成龙珠果绿豆蓉<span style="color: white;">...........</span>150g<br />
李子干<span style="color: white;">...............................</span>5颗<br />
<br />
<u><b>布丁狗</b></u><br />
现成白莲蓉<span style="color: white;">........................</span>150g<br />
迷你奥利奥饼干<span style="color: white;">.................</span>5片<br />
<br />
<span style="color: red;"><b>手粉</b></span><br />
糯米粉<span style="color: white;">.................................</span>5~6Tbsp<br />
<span style="color: #38761d;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="color: #38761d;"><b><span style="font-size: large;">制作步骤</span></b></span><br />
1.<b> 手粉</b>: 把糯米粉倒入烤盘中,预热烤箱120℃烤约5~8分钟(烤<span class="st">制一半时取烤盘,把糯米粉翻拌均匀再继续烤)。</span><br />
2. <b>馅料</b>:龙珠果绿豆蓉和白莲蓉各以30g为标准分成5份。然后分别裹上一颗李子干和迷你奥利奥饼。<br />
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3. <b>南瓜冰皮</b>: 把糯米粉、粘米粉和澄面粉放入一个可以蒸煮的容器中,拌匀。 <br />
4. 然后慢慢加入牛奶、黄豆油和南瓜泥,拌匀至无颗粒。<br />
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5. 蒸锅的水烧开后,以大火蒸约20分钟或至熟。<br />
6. 蒸熟后的面糊稍微待凉,利用电动搅拌器把熟面糊搅拌均匀成光滑面团即可,待凉后就成了南瓜冰皮。<br />
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7. <b>分割</b>: 以30g为漂准,利用橡皮刮刀把冰皮分成10份,剩余的冰皮则以<b>3:2:1</b>的比例分别染色成<b>褐色</b>(可可粉)<b>:黑色</b>(竹炭粉)<b>:红色</b>(色膏)。<br />
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8. <b>整形</b>: 先取出一份南瓜冰皮,放入手粉中,前后沾上手粉。<br />
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9. 两款造型都必须先取出一小部份冰皮备用在耳朵造型上。然后将剩下的冰皮压扁,放上馅料,包好,收口捏紧后就可以整形。<br />
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<br />
<b> 皮卡丘造型 </b><br />
<span style="font-size: small;"><b>*</b>眼珠是使用南瓜冰皮。</span><br />
<span style="font-size: small;">*使用切半的南瓜子来组合耳朵。</span><br />
<span style="font-size: small;">*使用牙签勾出皮卡丘嘴型。 </span><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cC_wWzn0xHVvT_FH74rfKqHU0kfX8iYQsGRTrQcbkh14vwFrPn6PWjJ8AuUW0wLhEUYlkb-LMvaK-It0bcEBIPYjNKaJP2wIibOzdQUZDx-9kqlj7yuU0iU2CKuExadduIBleCQhhnYj/s1600/goMeihuaTemp_mh1473858011948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cC_wWzn0xHVvT_FH74rfKqHU0kfX8iYQsGRTrQcbkh14vwFrPn6PWjJ8AuUW0wLhEUYlkb-LMvaK-It0bcEBIPYjNKaJP2wIibOzdQUZDx-9kqlj7yuU0iU2CKuExadduIBleCQhhnYj/s640/goMeihuaTemp_mh1473858011948.jpg" width="480" /></a></b></div>
<br />
<br />
<b>布丁狗造型</b><br />
*使用牙签勾出布丁狗嘴型。 <b><br /></b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPuRNpvyO7hUen6tbkQa8Cagzjq31dq2bW-3uECiU-FfnlFgPwEqQnQNC6NdoO_tnx7ZMEgDxpvAJISG453kNsdEKS0ao_cY8AA7IPW0xTwds7S1k5KCxNIsO8_vGIdjBS4SlbivGOJxv/s1600/20160825_144017_mh1473857160936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPuRNpvyO7hUen6tbkQa8Cagzjq31dq2bW-3uECiU-FfnlFgPwEqQnQNC6NdoO_tnx7ZMEgDxpvAJISG453kNsdEKS0ao_cY8AA7IPW0xTwds7S1k5KCxNIsO8_vGIdjBS4SlbivGOJxv/s640/20160825_144017_mh1473857160936.jpg" width="480" /></a></b><br />
10. 所切割出的造型冰皮刷上少许白开水,然后进行造型粘合。最后,刷去冰皮表面多余的手粉,放入密封盒子冷藏后即可享用。<br />
<br />
<span style="color: blue;"><b>备注: </b></span><br />
<span style="color: blue;">* 蒸熟后的面糊表面会浮出一些油,这是正常的,只要经过(步骤6)搅拌动作,油就会完全渗入在面团里。无需过度搅拌,搅拌至面团成光滑即可。 </span><br />
<span style="color: blue;"><i>* </i>冷藏后的冰皮口感会更佳,建议密封冷藏保存不超过三天内食用。<i> </i></span><br />
<i><br /></i>
<br />
<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-83763979470159222942016-09-10T10:00:00.001+08:002017-09-27T11:11:44.944+08:00皮卡丘南瓜蒸包子Pikachu Deco Pumpkin Steamed Buns<span style="color: blue;">10<span style="color: red;">*</span>9<span style="color: red;">*</span>2016 星期六</span><br />
<br />
<div style="text-align: center;">
看见皮卡丘是否让你联想到正火红的Pokemon Go游戏呢?</div>
<div style="text-align: center;">
你有在玩吗?我这个人不爱玩游戏,所以没玩😅</div>
<div style="text-align: center;">
唯有做了这几只可爱的皮卡丘来凑凑热。😊</div>
<div style="text-align: center;">
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</div>
<div style="text-align: center;">
这是一款南瓜蒸包子,</div>
<div style="text-align: center;">
采用了南瓜泥来取代包子食谱中的水分,</div>
<div style="text-align: center;">
包子那天然的金黄色💛是否让皮卡丘更迷人呢? </div>
<div style="text-align: center;">
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</div>
<div style="text-align: center;">
奧利奧饼干即成了我目前喜欢使用的一款馅料,</div>
<div style="text-align: center;">
方便省时,而且深受大人与小朋友的喜爱!<br />
松软的南瓜包子搭配香香甜甜的奥利奥饼干,<br />
这样吃别有一番风味!!<br />
希望你也会喜欢这样的搭配😉</div>
<br />
<br />
<span style="font-size: large;"><b><span style="color: #e06666;">皮卡丘南瓜奥利奥包子</span></b></span><br />
<b><span style="color: red;">包子面团</span></b><br />
中筋面粉<span style="color: white;">................................</span>150g<br />
南瓜泥<span style="color: white;">....................................</span>90g<br />
细砂糖<span style="color: white;">....................................</span>30g<br />
黄豆油<span style="color: white;">....................................</span>1½ Tbsp<br />
即发酵母<span style="color: white;">................................</span>½ tsp<br />
发粉<span style="color: white;">........................................</span>¼ tsp<br />
<br />
烘焙竹炭粉<span style="color: white;">............................</span>少许<br />
Wilton红色色膏<span style="color: white;">.....................</span>少许<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
迷你奥利奥饼干<span style="color: white;">....................</span>12片<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
<span class="st">1. <span style="color: red;">包子面团</span>: 将包子面团所有材料放入盘中,搓揉均匀至面团呈现光滑程度。</span><br />
<span class="st">2. 把面团擀开,揉成长条形状,<span style="color: blue;"><span style="color: black;">分割成6等份(45g)。剩下的面团分成两份,一份染成黑色;另一份染成红色。</span></span></span><br />
<span class="st">3<span style="color: #e06666;">.<b> </b><span style="color: blue;">整形</span></span>: 将每份45g的面团再分割成3份(头部:16g, 身体:18g, </span><span class="st"><span class="m_1621082287131404556gmail-st">剩下的用在身体其它造型部位</span>)。把头部和身体的面团 擀成圆形状,中间留厚度,包上馅料后收口捏紧,捏出皮卡丘头部和身体形状后把两个面团组合一起,随后再利用其它面团捏出</span><span class="st"><span class="m_1621082287131404556gmail-st">身体其它部位的造型</span>。</span><br />
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<span class="st">4. 整形后的包子进行</span><span class="st">发30~40分钟或是至双倍大。</span><b><span class="st"><span class="st"><span class="st">*按下时有弹性</span></span></span></b><span class="st"><b><span class="st"><span class="st">,面坑很快鼓起来的状态。</span></span></b></span><br />
<span class="st"><span class="st">5. 大火把蒸锅的水烧开后,放入包子,转中火蒸5~6分钟即可</span><span style="color: purple;"><span style="color: black;">。 熄火后将锅盖掀开一条小缝,大概1~2分钟后才取出包子。包子待凉后使用烘焙色素笔画上皮卡丘表情即可。<b>*蒸煮时间只供参考,不一样大小和馅料不同的包子蒸煮时间需另调整。</b></span></span></span><br />
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<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><b><span style="color: blue;">备注:</span></b></span></span></span></span><br />
<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">* 不一样品种的南瓜或不一样的烹煮方式都会影响南瓜泥的湿度。所以南瓜泥的用量应该</span></span></span></span></span><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><span class="st">根据面团实际状况做出适当的增加或减少用量。成功的包子面团是光滑及不粘手的。 </span></span><b><span style="color: blue;"> </span></b></span></span></span></span><br />
<span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">*</span></span></span></span></span><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><span style="color: #351c75;"><span style="color: blue;"> 发酵时间只供参考,因为面团的大小、气温、湿度、不同牌子面粉或酵母等因素都会影响面团的发酵状况。</span></span></span></span></span></span></span></span><span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><br /></span></span></span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: blue;"><span class="st">* </span>在进 行蒸包子时,建议蒸锅盖子包上一层布,以免水蒸气低落在包子上影响了包子的美观。</span></span></span></span><br />
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<span class="st"><b><span class="st"><span class="st"> </span></span></b> </span>婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com13tag:blogger.com,1999:blog-4908029067284810601.post-7582206071318852142016-08-22T15:25:00.002+08:002016-08-22T15:25:47.353+08:00凯蒂猫紫薯白莲蓉奶酪冰皮月饼Hello Kitty Deco Snowskin Mooncake <span style="color: blue;">22<span style="color: red;">*</span>8<span style="color: red;">*</span>2016 星期一</span><br />
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<div style="text-align: center;">
你喜欢吃冰皮月饼吗? </div>
<div style="text-align: center;">
今年首个造型冰皮月饼做了凯蒂猫造型,</div>
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至于馅料方面则是根据儿子喜欢吃的食物取得灵感。 </div>
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往年我都是选用最方便的现成糕粉来制作冰皮,</div>
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今年首次抛开糕粉,尝试使用糯米粉、沾面粉和澄面粉来制作冰皮。</div>
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唯一较有挑战性的地方就是蒸好后的面团会来得较粘手,</div>
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在使用手粉防粘下,还是可以很顺利的把造型完成。</div>
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重点是这冰皮口感非常柔软,有如在吃蔴署般的感觉。</div>
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这来临的中秋节你也不妨动动手</div>
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为家人朋友做月饼<span class="st">传递</span>你的祝福吧!<span style="color: red;">❤</span></div>
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<span style="color: #e06666;"><span style="font-size: large;">凯蒂猫紫薯白莲蓉奶酪冰皮月饼</span></span><br />
(60g x 8pcs) <br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
白莲蓉馅<span style="color: white;">...........................</span>180g<br />
紫薯泥(过筛)<span style="color: white;">....................</span>60g<br />
乐芝牛迷你奶酪方块<span style="color: white;">........</span>8块<br />
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<span style="font-size: small;"><span style="color: purple;"><b>冰皮 </b></span></span><br />
糯米粉<span style="color: white;">...............................</span>40g<br />
粘米粉<span style="color: white;">...............................</span>30g<br />
澄面粉<span style="color: white;">...............................</span>15g<br />
牛奶<span style="color: white;">...................................</span>170g<br />
糖粉<span style="color: white;">...................................</span>40g<br />
黄豆油<span style="color: white;">...............................</span>12g<br />
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可可粉<span style="color: white;">...............................</span>适量<br />
食用色膏<span style="color: white;">...........................</span>粉红色和黄色 <br />
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<span style="color: red;"><b>手粉</b></span><br />
糯米粉<span style="color: white;">..............................</span>5~6 Tbsp<br />
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<span style="color: #38761d;"><b>制作步骤</b></span><br />
1. <b>手粉</b>: 把糯米粉倒入烤盘中,预热烤箱120℃烤约5~8分钟(烤<span class="st">制一半时取烤盘,把糯米粉翻拌均匀再继续烤)。</span><br />
2. <b>馅料</b>: 把白莲蓉和紫薯泥混合均匀后分成8等分。每一份裹上一块迷你奶酪,备用。<br />
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3. <b>冰皮</b>: 把糯米粉、粘米粉和澄面粉放入一个可以蒸煮的容器中,拌匀。<br />
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4. 然后慢慢加入牛奶,拌匀后再把黄豆油倒入,充分拌匀。<br />
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5. 待蒸锅的水烧开后,以大火蒸约20分钟至熟。<br />
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6. 稍微待凉后,利用电动搅拌器把蒸熟后的面糊搅拌均匀成光滑面团,待凉后就成了冰皮。<br />
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7. <b>分割</b>: 以30g为漂准,利用橡皮刮刀把冰皮分成8份,剩余的冰皮则以<b>3:2:1</b>的比例分别染色成<b>粉红色</b>(色膏)<b>:褐色</b>(可可粉)<b>:黄色</b>(色膏)<b>。</b><br />
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8. <b>整形</b>: 取出一份冰皮,放入手粉中,前后沾上手粉。<br />
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9. 先取出一小部份冰皮备用在凯蒂猫耳朵造型上。然后将冰皮压扁,放上馅料,包好,收口捏紧。<br />
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10. 把之前步骤9备用的耳朵冰皮捏成两个金字塔形状。然后取出粉红色、褐色和黄色冰皮沾上手粉后压扁,再切割出凯蒂猫的蝴蝶结、眼睛、胡子和鼻子造型。<br />
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11. 所切割出的造型冰皮刷上少许白开水,然后进行造型粘合。最后,刷去冰皮表面多余的手粉,放入密封盒子冷藏后即可享用。<br />
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<span style="color: blue;"><b>备注:</b></span><br />
<span style="color: blue;">* 馅料中白莲蓉和紫薯泥的用量可以根据个人的喜好做出调整。紫薯泥用量较多,馅料口感就会比较柔软绵密;白莲蓉用量较多,馅料就可以保留白莲蓉那较胶性、粘性的口感。 </span><br />
<span style="color: blue;">* 蒸熟后的面糊表面会浮出一些油,这是正常的,只要经过(步骤6)搅拌动作,油就会完全渗入在面团里<i>。</i></span><br />
<span style="color: blue;"><i>* </i>冷藏后的冰皮口感会更佳,建议密封冷藏保存不超过三天内食用。<i> </i></span><br />
<i><br /></i><span class="st"><span class="f"></span><i></i></span>婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com13tag:blogger.com,1999:blog-4908029067284810601.post-12649709359748186432016-07-29T16:22:00.003+08:002017-09-27T11:09:16.336+08:00啦啦熊彩绘包子Rilakkuma Steamed Buns(Drawing Method)<span style="color: blue;">29</span><span style="color: red;">*</span><span style="color: blue;">7</span><span style="color: red;">*</span><span style="color: blue;">2016 星期五</span><br />
<br />
<br />
<div style="text-align: center;">
这是一款彩绘包子,<br />
彩绘可以让人无限发挥灵感。。让包子可爱起来, </div>
<div style="text-align: center;">
把包子排放在一起做成排包造型也好可爱。<br />
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<div style="text-align: center;">
彩绘包子灵感是来自祭拜节日的传统红彤彤包子,</div>
<div style="text-align: center;">
颜色鲜艳的传统包子实在迷人,启发了我用在可爱造型包子上。</div>
<div style="text-align: center;">
由于彩绘包子可以省下在进行面团调色的功夫和时间,</div>
<div style="text-align: center;">
因此,造型方面比较不受约束,也来得较轻松。</div>
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<div style="text-align: center;">
如果你介意把有色素的包子吃进肚子,<br />
那只要在品尝包子前剥开包子外皮,<br />
白白的包子就会还原,</div>
<div style="text-align: center;">
这对我而言也是彩绘包子有趣之处。</div>
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<br />
<br />
<b><span style="color: #e06666;"><span style="font-size: large;">啦啦熊彩绘包子(白莲蓉馅) </span></span></b><br />
<b> </b><br />
<br />
<b><span style="color: red;">包子面团</span></b><br />
中筋粉<span style="color: white;">................................</span>200g<br />
细砂糖<span style="color: white;">................................</span>20g <br />
泡打粉<span style="color: white;">............................... </span>1tsp<br />
即发酵母<span style="color: white;">............................</span>½ tsp<br />
Crisco白油<span style="color: white;">.........................<span style="color: black;">20g<span style="color: white;">gg</span></span></span> <br />
牛奶<span style="color: white;">...................................</span>110g<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
白莲蓉<span style="color: white;">................................</span>150g (分成10等份)<br />
<br />
<span style="color: purple;"><b>彩绘</b></span><br />
Wilton色<b>膏</b><span style="color: white;">.......................</span> 依照造型所需的颜色<br />
清水<span style="color: white;">...................................</span>适量<br />
<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
<span class="st">1. <span style="color: red;">包子面团</span>: 将面粉、细砂糖、泡打粉和即发酵母倒入盘内。</span><br />
<span class="st">2. 慢慢加入牛奶,搅拌成团后再加入白油,然后搓揉均匀至面团呈现光滑程度。<b>*依照面团实际状况做出适当的增加或减少牛奶的用量。</b></span><br />
<span class="st">3. 把面团擀开,揉成长条形状,<span style="color: blue;"><span style="color: black;">分割成10等份。<b>*我没休面,直接整形。 </b></span></span></span><br />
<span class="st">4<span style="color: #e06666;">.<b> </b><span style="color: blue;">整形</span></span>: 将每份小面团擀成圆形状,中间留厚度,包上馅料后收口捏紧,搓圆。</span><span class="st">收口处朝下,包子就可以开始整形</span><span class="st">。<b>*至于啦啦熊和苹果造型必需在包入馅料前所擀开的面皮先切割出一小部分备用在造型上(耳朵/叶子)</b></span><br />
<span class="st">5.<span style="color: purple;"> 彩绘</span>: 用牙签取出色膏放到容器中,画笔沾水慢慢把色膏调稀至理想颜色出现为止,依照人物造型分别为面胚上色。</span><br />
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<span class="st"><b> </b></span><br />
<span class="st">6. 彩绘好的包子进行</span><span class="st">发酵30~40分钟或是至双倍大。</span><b><span class="st"><span class="st"><span class="st">*按下时有弹性</span></span></span></b><span class="st"><b><span class="st"><span class="st">,面坑很快鼓起来的状态。</span></span></b> </span><br />
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<span class="st"> </span><br />
<span class="st"><span class="st">7. 大火把蒸锅的水烧开后,放入包子,转中火蒸6~8分钟即可</span><span style="color: purple;"><span style="color: black;">。 熄火后将锅盖掀开一条小缝,大概1~2分钟后才取出包子。<b>*蒸煮时间只供参考,不一样大小和馅料不同的包子蒸煮时间需另调整。</b></span></span></span><br />
<br />
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<span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><b><span style="color: blue;">备注:</span></b></span></span></span></span><br />
<span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;">*</span></span></span></span></span><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><span style="color: #351c75;"><span style="color: blue;"> 发酵时间只供参考,因为面团的大小、气温、湿度、不同牌子面粉或酵母等因素都会影响面团的发酵状况。</span></span></span></span></span></span></span></span><span style="color: purple;"><span class="st"><span style="color: purple;"><span style="color: black;"><span class="st"><span style="color: blue;"><br /></span></span></span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: blue;"><span class="st">* </span>在进 行蒸包子时,建议蒸锅盖子包上一层布,以免水蒸气低落在包子上影响了包子的美观。</span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: blue;">* 由于包子造型是排在一起,建议直接放到一个大盘中才放入蒸锅里,这样较方便移动。 </span></span></span></span><br />
<span style="color: blue;">* 以下是制作这款包子所采用的色膏和烘焙食用色素笔(可以用色膏代替色素笔),供参考。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvzJbqcrAgXNaWHFk71n7n6bgaDdD7CunK2JbVCQL2aGsqF8CzCwhiTi-yjVWj5ibACTtW_q_wnSxoBHLXj6jlU_rq0vzZhbnPPVy2vDJP7vQvrehnEiBd6bGNGgdCMZe9LdZNlpmv-Wl/s1600/20160711_172633_mh1468229283389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvzJbqcrAgXNaWHFk71n7n6bgaDdD7CunK2JbVCQL2aGsqF8CzCwhiTi-yjVWj5ibACTtW_q_wnSxoBHLXj6jlU_rq0vzZhbnPPVy2vDJP7vQvrehnEiBd6bGNGgdCMZe9LdZNlpmv-Wl/s640/20160711_172633_mh1468229283389.jpg" width="480" /></a></div>
<span style="color: purple;"><br /></span>
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-16304094242885627302016-07-01T01:02:00.001+08:002020-05-14T14:51:04.856+08:00小苹果蒸杯子蛋糕 Apple Deco Steam Cake<span style="color: blue;">1<span style="color: red;">*</span>7<span style="color: red;">*</span>2016 星期五</span><br />
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<br />
<div style="text-align: center;">
好一阵子没做蒸蛋糕了,</div>
<div style="text-align: center;">
这一次做了这款迷你小苹果造型,</div>
<div style="text-align: center;">
希望他们会带给你一点点欢乐<b><span style="color: red;">❤❤</span></b></div>
<div style="text-align: center;">
星期五快乐!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVStxKlsur3nM64aWBsKuUkyV6NLB7Y9i6NZk86Q6xwOnbfKhKhuBoYVpTypHFIO_j1DTqKA1R1Rs8CnBvUXEE9eYsVI4jJv7Zv-bKGA2Gf89WR9P18Zus43nttTGrH_558JJtPlqXKmg/s1600/Photo+1-7-16%252C+00+39+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVStxKlsur3nM64aWBsKuUkyV6NLB7Y9i6NZk86Q6xwOnbfKhKhuBoYVpTypHFIO_j1DTqKA1R1Rs8CnBvUXEE9eYsVI4jJv7Zv-bKGA2Gf89WR9P18Zus43nttTGrH_558JJtPlqXKmg/s640/Photo+1-7-16%252C+00+39+13.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2Zu1tIcgIWj96myc_lf9xMglyNTrCvIvI9ca1LGz7l6f3S8f5r2p-pEXcTc9p3nQkL7jhYGxM2YDyGQueUsfonbe-mYixhneaMkvTOg5GSTEA9XTeOxcYH4e1bJ4o_XcK-_mVFOQkIC7/s1600/Photo+1-7-16%252C+00+41+48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2Zu1tIcgIWj96myc_lf9xMglyNTrCvIvI9ca1LGz7l6f3S8f5r2p-pEXcTc9p3nQkL7jhYGxM2YDyGQueUsfonbe-mYixhneaMkvTOg5GSTEA9XTeOxcYH4e1bJ4o_XcK-_mVFOQkIC7/s640/Photo+1-7-16%252C+00+41+48.jpg" width="480" /></a></div>
<div style="text-align: center;">
家中甜菜根粉所剩不多,</div>
<div style="text-align: center;">
只足够调出这浅浅的颜色。。。 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB4QWt1SnP8Rp3HL3RCp95u71Ipwiu-xPn9W2FX1akX1K7Ez16D8moIsnfTexTY_OkynxerHZtW6xcoyYPki2CN8G667WNXYf7BCwERR4UTt2FxPxffbqilJRPxL_4iuInt6y7xA0BVr5/s1600/Photo+1-7-16%252C+00+34+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB4QWt1SnP8Rp3HL3RCp95u71Ipwiu-xPn9W2FX1akX1K7Ez16D8moIsnfTexTY_OkynxerHZtW6xcoyYPki2CN8G667WNXYf7BCwERR4UTt2FxPxffbqilJRPxL_4iuInt6y7xA0BVr5/s640/Photo+1-7-16%252C+00+34+01.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-GOkEtiEmlqrmqLmsRVYCjrEBQBzbRHNvFr_vM0IzRyLzGHlGZ2jVwEzhMrTCH3TSseMzfinfVAYjwxSpbh4x2PQRFL-HKTWyAWF-hK4BlJ-PE_3jCygGrX1ILOQWncUIJOpG1ipZx3A/s1600/Photo+1-7-16%252C+00+40+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-GOkEtiEmlqrmqLmsRVYCjrEBQBzbRHNvFr_vM0IzRyLzGHlGZ2jVwEzhMrTCH3TSseMzfinfVAYjwxSpbh4x2PQRFL-HKTWyAWF-hK4BlJ-PE_3jCygGrX1ILOQWncUIJOpG1ipZx3A/s640/Photo+1-7-16%252C+00+40+16.jpg" width="480" /></a></div>
<div style="text-align: center;">
“妈妈,这颜色有点像鸡蛋壳哦!”<br />
😂</div>
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<span style="font-size: large;"><b><span style="color: #e06666;">小苹果蒸蛋糕</span></b></span><br />
食谱参考<span class="br_title_br1"><span id="ctl00_ctl00_ctl00_ctl00_ParentMaster_TopMaster_MainContent_SimpleMasterContent_LabelTitle">了</span></span><span class="br_title_br1"><span id="ctl00_ctl00_ctl00_ctl00_ParentMaster_TopMaster_MainContent_SimpleMasterContent_LabelTitle">《</span></span><span class="br_title_br1"><span id="ctl00_ctl00_ctl00_ctl00_ParentMaster_TopMaster_MainContent_SimpleMasterContent_LabelTitle">甜蜜心滋味!彩绘可爱蒸蛋糕</span></span>》<br />
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<b> </b><br />
<b><span style="color: orange;">原面糊</span></b><br />
松饼粉<span style="color: white;">......................................</span>100g<br />
蛋<span style="color: white;">..............................................</span>1个<br />
细砂糖<span style="color: white;">......................................</span>30g<br />
原味优格<span style="color: white;">..................................</span>30g<br />
牛奶<span style="color: white;">..........................................</span>30g<br />
無盐奶油<span style="color: white;">..................................</span>15g<br />
甜菜根粉<span style="color: white;">..................................</span>适量<br />
<br />
<span style="color: red;"><b>装饰</b></span><br />
饼干条<span style="color: white;">......................................</span>适量(切成小段)<br />
南瓜子<span style="color: white;">......................................</span>适量 <br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1) 首先,把無盐奶油隔水融化,备用。 <br />
2) 蛋和砂糖充分拌匀,加入原味优格和牛奶,拌匀。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8b1yXnvNc4jwzlyelESsGPWZv8gH1fm1FCRTPW06NcRIbEngZME3WlFlZ9sbZmYiIuZvk6tvPEFMCCvpGuUAjlgehIy7Xmw_6UCJC8UUKkRD5XjnQEGQo5gKt5xg201pbgH7qBw1vt4P/s1600/Photo+1-7-16%252C+00+45+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8b1yXnvNc4jwzlyelESsGPWZv8gH1fm1FCRTPW06NcRIbEngZME3WlFlZ9sbZmYiIuZvk6tvPEFMCCvpGuUAjlgehIy7Xmw_6UCJC8UUKkRD5XjnQEGQo5gKt5xg201pbgH7qBw1vt4P/s640/Photo+1-7-16%252C+00+45+23.jpg" width="456" /></a></div>
3) 接着,把松饼粉过筛进蛋糊里,拌匀。<br />
4) 分次把甜菜根粉筛入面糊里(直到出现理想颜色为止),加入融化奶油搅拌均匀至完全融合即可。<br />
5) 把面糊倒进迷你纸托里大概8分满,然后轻轻震一震托盘,把面糊里的空气震出。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnkfwnjE1uqHxiG19Mz9ZAjKM6YZF5qtErRgwlmN1KLCVgFCuJgKz4nXwuLfXRtzh51UC3XT8rlWsDFl_fOiV0qKL1FQaAlv1Jus7Fdji454B8aBAJwq-fUYxS6VgWkQMMv94yf3eHYG2/s1600/Photo+1-7-16%252C+00+46+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnkfwnjE1uqHxiG19Mz9ZAjKM6YZF5qtErRgwlmN1KLCVgFCuJgKz4nXwuLfXRtzh51UC3XT8rlWsDFl_fOiV0qKL1FQaAlv1Jus7Fdji454B8aBAJwq-fUYxS6VgWkQMMv94yf3eHYG2/s640/Photo+1-7-16%252C+00+46+21.jpg" width="456" /></a></div>
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6) 蒸锅里的水烧开后,转中小火蒸大概3~5分钟即可。熄火后,先把锅盖打开一条缝,让蒸汽排出一阵,才取出蒸糕。<b>(如果使用中号或大号纸托,大概蒸12~15分钟)</b><br />
7) 蒸糕待凉后,放上饼干条和南瓜子做成苹果蒂和叶子造型。最后,<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">使用烘焙食用色素笔画上表情即完成</span></span></span>。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUdhLKSgGUVKu8fPU1KkntO7x3qa1mmX8nqIh4badK1qCIT9sN_yx-LM715Zn77_GgfQdtGLoyHPafTf0FvmH8NhX1Qrxy5J93pwxMkFYSUgPORgWhUHbeevlWSJpNHBZxoOX13AfKES9/s1600/Photo+1-7-16%252C+00+36+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUdhLKSgGUVKu8fPU1KkntO7x3qa1mmX8nqIh4badK1qCIT9sN_yx-LM715Zn77_GgfQdtGLoyHPafTf0FvmH8NhX1Qrxy5J93pwxMkFYSUgPORgWhUHbeevlWSJpNHBZxoOX13AfKES9/s640/Photo+1-7-16%252C+00+36+01.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJFMYYv8CNPG-6RkpQkYbG2mVSqk-cP-eavWR2j3PgZuUqVlzkzvR9GCFHoGUa0p7NJ_QpQjQ8GrqmOgCOOmpFfHG-ArN9GFtpeABaJ0bjTieaiGyXUTq2X2o5Ebx-Z-S2dEpYWLY1I8M/s1600/Photo+1-7-16%252C+00+37+09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJFMYYv8CNPG-6RkpQkYbG2mVSqk-cP-eavWR2j3PgZuUqVlzkzvR9GCFHoGUa0p7NJ_QpQjQ8GrqmOgCOOmpFfHG-ArN9GFtpeABaJ0bjTieaiGyXUTq2X2o5Ebx-Z-S2dEpYWLY1I8M/s640/Photo+1-7-16%252C+00+37+09.jpg" width="480" /></a></div>
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<span style="color: #38761d;"><span style="color: blue;"><b><span style="color: blue;"><span style="color: blue;">备注:</span></span></b></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;">*</span><span style="color: #38761d;"> </span><span style="color: #38761d;">我个人较喜欢使用日本Morinaga这牌子松饼粉,除了容易操作,口感和味道也很棒。</span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;"><span style="color: blue;">*</span> 切记入锅前先把面糊里头空气震出,必要时也可以使用牙签去掉面糊表面的泡泡,这样蒸出来的蒸糕表面会比较光滑。</span></span></span></span></span><br />
<span style="color: #38761d;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span style="color: #38761d;"><span style="color: blue;">*</span> 建议蒸锅的锅盖包上一块布或在锅子侧面夹住一根竹签,防止蒸煮过程中水珠掉落在蒸糕上而影响美观。</span></span></span></span></span><br />
<span style="color: blue;"><br /></span>
婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com6tag:blogger.com,1999:blog-4908029067284810601.post-61840136186355754462016-06-04T16:34:00.001+08:002016-06-04T16:34:56.440+08:003D绵羊焦糖巧克力面包3DSheep Deco Bun With Caramel Chocalate Filling<span style="color: blue;">4<span style="color: red;">*</span>6<span style="color: red;">*</span>2016 星期六</span><br />
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<div style="text-align: center;">
感觉好疯狂,但确实可行。</div>
<div style="text-align: center;">
你看!这群会站起来的绵羊造型面包是否有加分呢? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWn7kEv008MWLP5-xA8MupqaNTS8G3NsW5EarHrEci-gMdlPywILXpnCRqg_ZYTxXhiuEIjRUD9OqKiEdTq6W86PyW7z8xES6X4OZk-54IlflqVpVMfeSkoBhnXDGoYSANBx9hVLGqlEw/s1600/Photo+4-6-16%252C+14+57+42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWn7kEv008MWLP5-xA8MupqaNTS8G3NsW5EarHrEci-gMdlPywILXpnCRqg_ZYTxXhiuEIjRUD9OqKiEdTq6W86PyW7z8xES6X4OZk-54IlflqVpVMfeSkoBhnXDGoYSANBx9hVLGqlEw/s640/Photo+4-6-16%252C+14+57+42.jpg" width="480" /></a></div>
<div style="text-align: center;">
制作这样的一款造型面包其实不难,</div>
<div style="text-align: center;">
只要注意面包的体积大小和饼干条的比例就可行了。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pjrjD2Msu5mqMANjgLnuPegTLLePsJNf9FxXASGi3RwCclJ3qVGfVrG3LkjZt1-4_S8thRaC7UagFS4Nhn5Ymr3I3RE4PgOgxENhJPo4y285KtUyAMpM11IVjOqKhIni08beF7VB7Kg5/s1600/Photo+4-6-16%252C+15+08+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pjrjD2Msu5mqMANjgLnuPegTLLePsJNf9FxXASGi3RwCclJ3qVGfVrG3LkjZt1-4_S8thRaC7UagFS4Nhn5Ymr3I3RE4PgOgxENhJPo4y285KtUyAMpM11IVjOqKhIni08beF7VB7Kg5/s640/Photo+4-6-16%252C+15+08+18.jpg" width="480" /></a></div>
<div style="text-align: center;">
这面包的体积不大,小小一个挺可爱的。</div>
<div style="text-align: center;">
我以20g为标准来分割面团,做了8只小绵羊。</div>
<div style="text-align: center;">
由于所分割的面团份量较小,</div>
<div style="text-align: center;">
所以想到采用现成巧克力为馅料,</div>
<div style="text-align: center;">
小小一格的巧克力馅料让制作过程来得更方便简单,而且还很美味!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2HxfQxK2yEpynDj6vfEpM-OonRfrO7nlgHlySM7z93gHTNWnDWURaaHKbyb2KvMccP6ckdEBLSHxO8hyt4LzabnlmeGuX5x-0CFiH3KZPXEUOvehthFhM-V-I6KfY1F86hlkGNZqepEL/s1600/Photo+4-6-16%252C+15+00+55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2HxfQxK2yEpynDj6vfEpM-OonRfrO7nlgHlySM7z93gHTNWnDWURaaHKbyb2KvMccP6ckdEBLSHxO8hyt4LzabnlmeGuX5x-0CFiH3KZPXEUOvehthFhM-V-I6KfY1F86hlkGNZqepEL/s640/Photo+4-6-16%252C+15+00+55.jpg" width="480" /></a></div>
<div style="text-align: center;">
还有一点要提醒,就是饼干条插入面包后是无法放置过长时间,</div>
<div style="text-align: center;">
由于面包里头的水分会导致饼干条受潮,</div>
<div style="text-align: center;">
饼干条受潮后当然也无法再支撑着面包,所以不宜放隔天。</div>
<div style="text-align: center;">
建议当天享用或在享用前才组合造型。</div>
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<div style="text-align: center;">
是否使用沾有巧克力外衣的饼干条比较不容易受潮呢?</div>
<div style="text-align: center;">
唯有试了才知道。呵^^</div>
<br />
<br />
<span style="font-size: large;"><span style="color: #e06666;">3D绵羊焦糖巧克力面包</span></span><br />
(20g x 8个)<br />
<br />
<span style="color: blue;"><b>面包</b></span><br />
高筋面粉<span style="color: white;">................................</span>80g<br />
低筋面粉<span style="color: white;">................................</span>20g<br />
酵母<span style="color: white;">........................................</span>½tsp<br />
奶粉<span style="color: white;">........................................</span>2tsp<br />
细砂糖<span style="color: white;">....................................</span>10g<br />
盐<span style="color: white;">............................................</span>¼tsp<br />
無盐奶油<span style="color: white;">................................</span>8g<br />
牛奶<span style="color: white;">........................................</span>75g<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
焦糖巧克力<span style="color: white;">............................</span>8小格 <br />
<br />
<b><span style="color: red;">装饰</span></b><br />
饼干条(切成小段)<span style="color: white;">................</span>32小段<br />
<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span>除了無盐奶油之外,把面团中的高筋面粉、低筋面粉、奶粉、酵母、细砂糖和盐倒入盆中拌匀。分次加入牛奶,搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油。继续揉打面团。<span style="color: blue;"><span style="color: blue;"><span style="color: blue;"><b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加入,依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span>牛奶的用量</span>。</span></span></span></span></span><br />
2. 面团揉打至可撑开薄膜为止,收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜进行基本发酵50~60分钟或至2~2.5倍大。<span style="color: blue;"><span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;">*手沾一点高筋面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span></span></span></span><br />
<span style="color: #e06666;"><span style="color: black;">3. 发酵好面团进行排气,取出30g备用于造型上。其余的分割成8等份(每份20g),搓圆后盖上保鲜膜或拧干的湿布休面10~15分钟。</span></span><br />
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4. 把休面好的面团擀成圆形,在面团中央放入一小格焦糖巧克力,再把面团边缘慢慢缩小紧包裹着馅料形成球形状面团收口朝下。取出之前备用的30g面团擀开,利用造型切模切割出绵羊头部造型,捏出尾巴造型,然后进行造型组合。<br />
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5. 把整形好的面团移到已铺好烘焙纸的烤盘上进行最后发酵约20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
6. 在发酵好前的8-10分钟,将烤盘取出,预热烤箱150°C,烘8分钟<span style="color: #351c75;">。*<span style="color: blue;">温度只供参考,必需依照个人烤箱的温度再做出适当的调整</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">7. 成品待凉后,使用烘焙食用色素笔画上表情。先使用竹签在面包底部戳洞才放入饼干条。<span style="color: blue;">*手握面包当儿动作要轻,以免像我一样把几个刚烤好的面包给按得变形了。。呵呵</span></span> </span></span><br />
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<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 整形中绵羊头部的造型面团无需太厚,以免面团经过烘烤后过度膨胀影响造型美观。 </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-79649948909800611192016-05-29T23:46:00.001+08:002017-06-06T23:40:14.235+08:00大白白巧克力面包Baymax White Chocolate Bread<span style="color: blue;">29*5*2016 星期天</span><br />
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
简单却不失可爱的一款Baymax造型面包,</div>
<div style="text-align: center;">
加入甜滋滋的白巧克力内馅让简单的面包吃起来别有一番风味!</div>
<div style="text-align: center;">
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</div>
<div style="text-align: center;">
大白呆萌的外表和善良的本质深受大家的喜爱,</div>
<div style="text-align: center;">
由于造型简单不费时,所以在烘焙界里都少不了他的踪影,</div>
<div style="text-align: center;">
果然是名副其实的“萌神”啊!</div>
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<br />
<b><span style="color: #e06666;"><span style="font-size: large;">Baymax 白巧克力面包</span></span></b><br />
(24g x 8个)<br />
<br />
<span style="color: blue;"><b>面团</b></span><br />
高筋面粉<span style="color: white;">................................</span>80g<br />
低筋面粉<span style="color: white;">................................</span>20g<br />
酵母<span style="color: white;">........................................</span>½tsp<br />
奶粉<span style="color: white;">........................................</span>2tsp<br />
细砂糖<span style="color: white;">....................................</span>10g<br />
盐<span style="color: white;">............................................</span>¼tsp<br />
無盐奶油<span style="color: white;">................................</span>8g<br />
牛奶<span style="color: white;">........................................</span>75g<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
白巧克力<span style="color: white;">................................</span>8小格 <br />
<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span>除了無盐奶油之外,把面团中的高筋面粉、低筋面粉、奶粉、酵母、细砂糖和盐倒入盆中拌匀。分次加入牛奶,搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油。继续揉打面团。<span style="color: blue;"><span style="color: blue;"><b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加入,依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span>牛奶的用量</span>。</span></span></span></span><br />
2. 面团揉打至可撑开薄膜为止,收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜进行基本发酵50~60分钟或至2~2.5倍大。<span style="color: blue;"><span style="color: blue;"><span style="color: #351c75;">*手沾一点高筋面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span></span></span><br />
<span style="color: #e06666;"><span style="color: black;">3. 发酵好面团进行排气,分割成8等份,搓圆后盖上保鲜膜或拧干的湿布休面10~15分钟。</span></span><br />
4. 把休面好的面团擀成圆形,在面团中央放入一小格白巧克力,再把面团边缘慢慢缩小紧包裹着馅料形成球形状面团。收口朝下放到铺好烘焙纸的烤盘上进行最后发酵约20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
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5. 在发酵好前的8-10分钟,将烤盘取出,预热烤箱150°C,烘8分钟<span style="color: #351c75;">。*<span style="color: blue;">温度只供参考,必需依照个人烤箱的温度再做出适当的调整</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">6. 成品待凉后,使用烘焙食用色素笔画上表情即完成。</span> </span></span><br />
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<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com4tag:blogger.com,1999:blog-4908029067284810601.post-66867878009285931112016-05-20T13:42:00.002+08:002017-01-14T17:14:45.473+08:00肉松面包串串Deco Bun Pop Stick<span style="color: blue;">20<span style="color: red;">*</span>5<span style="color: red;">*</span>2016 星期五</span><br />
<br />
<br />
<div style="text-align: center;">
把一个个不同造型的面包串在一起,</div>
<div style="text-align: center;">
从中串出喜悦,吃得开心!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI7VLqd4Fk0HIFLo9nQS9upvlQBvt0CPFmCXltMZeOKFdzycNb7mGA_wcXdJqBlnFDPrBtlKWB_3D9wyyA9KyUn5yoTU8dLlj2rCcDInmZrIekshnGq_JAGdfp-6eQtGgzO0FM1Dbbls7/s1600/Photo+20-5-16%252C+12+27+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI7VLqd4Fk0HIFLo9nQS9upvlQBvt0CPFmCXltMZeOKFdzycNb7mGA_wcXdJqBlnFDPrBtlKWB_3D9wyyA9KyUn5yoTU8dLlj2rCcDInmZrIekshnGq_JAGdfp-6eQtGgzO0FM1Dbbls7/s640/Photo+20-5-16%252C+12+27+02.jpg" width="480" /></a></div>
<div style="text-align: center;">
<div style="text-align: center;">
感觉面包体积做大了,<br />
再小一点串起来的效果因该会更好。</div>
三月份制作,现在才写帖子。。。呵呵<br />
最近总提不起劲整理帖子。。唉。。</div>
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<div style="text-align: center;">
如果你有关注我的<a href="https://www.instagram.com/wanwantea/">Instagram</a>,</div>
<div style="text-align: center;">
相信你也知道我有好多作品没来得及在部落格更新,</div>
<div style="text-align: center;">
看来我得加把劲整理我的帖子才行!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7veWTU-11GApDc_ElYgrfNsWHQkx8Dhyphenhyphen0qIQx92dqXfspR0HCkRDusIuSBhNCrVZ7EDcuU5Q9RJ1zwDEc-_R-ozivXVFp7MAKvQIRFJywXQtqbZwOXeQX3kbAw5WrdPi1tii0stS_pwP/s1600/Photo+20-5-16%252C+12+30+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7veWTU-11GApDc_ElYgrfNsWHQkx8Dhyphenhyphen0qIQx92dqXfspR0HCkRDusIuSBhNCrVZ7EDcuU5Q9RJ1zwDEc-_R-ozivXVFp7MAKvQIRFJywXQtqbZwOXeQX3kbAw5WrdPi1tii0stS_pwP/s640/Photo+20-5-16%252C+12+30+00.jpg" width="480" /></a></div>
<div style="text-align: center;">
这小份量食谱是我多次尝试也是目前较擅长掌握的一个直接法食谱, </div>
<div style="text-align: center;">
除了适合家中小烤箱外,也很适合我用于挑战不同造型面包。</div>
<div style="text-align: center;">
只要掌控好面团的操作,直接法所做出来的成品一样可以柔软可口。 </div>
<br />
<br />
<br />
<span style="color: #e06666;"><span style="font-size: large;"><b>面包串串</b></span></span><br />
<span style="color: #e06666;"><span style="font-size: large;">凯蒂猫、Keroppi 与Kiiroitori造型 x 各3pcs</span></span><br />
<br />
<span style="color: #0b5394;"><b><span style="font-size: small;">面团</span></b></span><br />
高筋面粉<span style="color: white;">...................................</span>100g<br />
酵母<span style="color: white;">...........................................</span>½tsp<br />
奶粉<span style="color: white;">...........................................</span>2tsp<br />
细砂糖<span style="color: white;">.......................................</span>10g<br />
盐<span style="color: white;">...............................................</span>¼tsp<br />
無盐奶油<span style="color: white;">...................................</span>6g<br />
牛奶<span style="color: white;">...........................................</span>75g<br />
<br />
绿茶粉<span style="color: white;">.......................................</span>½tsp<br />
黄姜粉<span style="color: white;">.......................................</span>适量<br />
橙色食用色膏<span style="color: white;">...........................</span>少许<br />
粉红色食用色膏<span style="color: white;">.......................</span>少许 <br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
肉松<span style="color: white;">...........................................</span>适量<br />
<br />
<span style="color: red;"><b>造型</b></span><br />
竹签<span style="color: white;">...........................................</span>3根<br />
<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1.<span style="color: orange;"><b> </b></span>除了無盐奶油之外,把面团中的高筋面粉、即发酵母、细砂糖、盐和奶粉倒入盆中拌匀。分次加入牛奶,搓揉至粉类和液体拌匀至無面粉颗粒时才加入奶油。继续揉打面团。<b><span style="color: #351c75;">*</span></b><span style="color: #351c75;">牛奶别一次性加入,依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span>牛奶的用量</span>。</span></span><br />
2. 面团揉至接近可撑开薄膜前,把面团分成4份并分别进行染色。<b>(保留70g-原色、60g-绿色、60g-黄色和剩下的大概10g分别染成橙色和粉红色)</b>,然后继续揉打各面团至可撑开薄膜即可,收口捏紧朝下放入密封盒子<span style="color: #e06666;"><span style="color: black;">或盖上保鲜膜进行基本发酵50~60分钟或至2~2.5倍大。<span style="color: #351c75;">*手沾一点高筋面粉后戳入面团,如果戳孔不会回弹也不会变小即完成基本发酵。</span></span></span><br />
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<span style="color: #e06666;"><span style="color: black;">3. 发酵好面团进行排气。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">*原色面团(HelloKitty) - 取出15g备用于Hello Kitty耳朵和Keroppi眼睛,其余的分割成3等份。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">*黄色面团(Kiiroitori) - 取出少许备用于Hello Kitty鼻子,其余的分割成3等份。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">*绿色面团(Keroppi) - 分割成3等份。</span></span><br />
<span style="color: #e06666;"><span style="color: black;">分割好的面团各揉圆,盖上保鲜膜进行中间发酵10分钟。 </span></span><br />
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<br />
4. 把面团擀成圆形,在面团中央放入适量的肉松,再把面团边缘慢慢缩小紧包裹着馅料形成球形状面团。收口朝下放到铺好烘焙纸的烤盘上,然后利用之前备用的造型面团进行整形。<br />
<span style="color: blue;">*以下照片是在面团进行最后发酵完毕时所拍摄。</span><br />
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<br />
5.<b> </b>整形后的面团进行最后发酵约20~30分钟或面团膨胀至双倍大。<span style="color: blue;">*<span class="st"><span class="st"><span class="st">按下时有弹性</span></span></span><span class="st"><span class="st"><span class="st">,面坑很快鼓起来即可。</span></span> </span></span><br />
6. 预热烤箱150°C,烘8~10分钟左右<span style="color: #351c75;">。*<span style="color: blue;">温度只供参考,必需依照个人烤箱的温度再做出适当的调整</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"><span style="color: black;">7. 成品待凉后,使用烘焙食用色素笔画上表情,利用竹签把3个造型面包串在一起即可。</span> </span></span><br />
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<span style="color: #351c75;"><b><span style="color: blue;">备注:</span></b><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 以上每一个阶段的发酵时间只供参考,面团的大小、气温和湿度、不同牌子的酵母等因素都会影响面团的发酵状况。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 黄姜粉的用量可以根据个人的口味做出调整。 </span></span><br />
<span style="color: #351c75;"><span style="color: blue;"><span style="color: #351c75;"><span style="color: blue;">* 揉打黄姜面团时,建议避免使用塑料质地容器,以免容器沾染上黄姜的颜色。</span></span> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 用在Keroppi眼睛造型上的原面团尽量擀薄,无需太厚也无需太大。</span></span><br />
<span style="color: #351c75;"><span style="color: blue;"> </span></span><br />
<span style="color: #351c75;"><span style="color: blue;">* 面包无需过度烤上色,以免影响成品的美观。一旦烤到闻到面包香和看见面包开始上色时就意味着面包已定型及烤熟了,这时候就可以取出面包。</span></span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com5tag:blogger.com,1999:blog-4908029067284810601.post-67443283146057895822016-05-13T13:33:00.001+08:002016-05-13T13:49:55.398+08:00流沙馅Salted Egg Yolk Custard<span style="color: blue;">13<span style="color: red;">*</span>5<span style="color: red;">*</span>2015 星期五</span><br />
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<div style="text-align: center;">
我超爱吃流沙馅料包子,</div>
<div style="text-align: center;">
现在连儿子也被我感染爱上香香甜甜的流沙馅。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLYpwI-kUZXhe03UcaazBNycv3Z69CJnGDcT6iIIXoQOvy__LBzpOxan0wdsAdyLCcUI00H3nmxdz1lPt8O7R9_GjEL1rYWjAC481Rw49br1V_ZXNN9igyarbIkcimwr_bvlfu3qR7OTl/s1600/Photo+13-5-16%252C+12+37+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLYpwI-kUZXhe03UcaazBNycv3Z69CJnGDcT6iIIXoQOvy__LBzpOxan0wdsAdyLCcUI00H3nmxdz1lPt8O7R9_GjEL1rYWjAC481Rw49br1V_ZXNN9igyarbIkcimwr_bvlfu3qR7OTl/s640/Photo+13-5-16%252C+12+37+07.jpg" width="480" /></a></div>
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平常我会先把流沙馅准备好,这样一来制作流沙包子就更方便了!</div>
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制作好的流沙馅放入密封盒子<b>冷冻</b>保存一个星期绝对没问题。</div>
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食谱参考了<a href="http://kwanwan.blogspot.sg/2015/08/hello-kitty-salted-egg-yolk-custard-buns.html">《我的第一堂中式点心课》</a>,根据家人的口味做了调整,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFUJ92KHYEUUwncorZ7qlFlq1myv81Nkmhab2vui0TQMRMHI_9MjS9TP90xOIKZrvC7XbXT8p2OjPcPMELwnvhDx-KPIMXYjxs9TTxJVDB8KqAQi-UMldA31CTsSz7ndUfX5trGDACU2y/s1600/Photo+13-5-16%252C+12+37+48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFUJ92KHYEUUwncorZ7qlFlq1myv81Nkmhab2vui0TQMRMHI_9MjS9TP90xOIKZrvC7XbXT8p2OjPcPMELwnvhDx-KPIMXYjxs9TTxJVDB8KqAQi-UMldA31CTsSz7ndUfX5trGDACU2y/s640/Photo+13-5-16%252C+12+37+48.jpg" width="480" /></a></div>
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希望你会喜欢。 </div>
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<span style="font-size: large;"><span style="color: #e06666;"><b>流沙馅</b></span></span><br />
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咸蛋黄<span style="color: white;">.....................................</span>4个(约50g)<br />
無盐奶油(温室软化)<span style="color: white;">.............</span>50g<br />
糖粉<span style="color: white;">.........................................</span>80g<br />
卡仕达粉<span style="color: white;">.................................</span>50g<br />
奶粉<span style="color: white;">.........................................</span>60g<br />
牛奶<span style="color: white;">.........................................</span>50g<br />
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<span style="font-size: large;"><span style="color: #274e13;"><b>制作步骤</b></span></span><br />
1. 咸蛋黄以中火蒸5分钟约8分熟,剁碎并将蛋黄中间较硬的部分取出。<br />
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2. 将糖粉、卡仕达粉和奶粉倒入盆中搅拌均匀,然后加入牛奶,拌匀。<br />
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3. 加入剁碎的咸蛋黄及無盐奶油,搅拌均匀。<br />
<b>* 我把之前所剁碎的咸蛋黄再过筛一次,如果你不介意蛋黄的颗粒这步骤可免。</b><br />
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4. 把拌匀好的流沙馅放入密封盒子或封保鲜膜后<b><span style="color: red;">冷冻6小时以上</span></b>才使用。<br />
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<span style="font-size: small;"><span style="color: blue;"><b>备注:</b></span></span><br />
<span style="color: blue;">* 这食谱可做大概340g的流沙馅。 </span><br />
<span style="color: blue;">* 如果喜欢更顺滑的口感,可以把蒸熟后的咸蛋黄过筛一次。</span><br />
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<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com1tag:blogger.com,1999:blog-4908029067284810601.post-88616733249577902712016-03-27T16:49:00.003+08:002016-04-21T12:45:46.173+08:00香菇造型巧克力包子Mashroom Deco Steamed Buns<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue;">27<span style="color: red;">*</span>3<span style="color: red;">*</span>2016 星期日</span><br />
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香菇?包子?</div>
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真让人傻傻分不清~</div>
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这香菇造型包子真让人爱不释手,</div>
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尤其是当你掀开锅盖那一刻。。。你会情不自禁尖叫起来!</div>
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天啊!刚刚还是一个个面胚,一转眼怎么会变成香菇了呢?真妙!</div>
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<span id="sintro">有喜欢的不妨也尝试一把</span>,强推!^^</div>
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上个月在才华横溢<a href="https://bakingintotheether.wordpress.com/">Victoria</a>的帖子上看到</div>
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她所制作的那款逼真可爱的花菇造型包子时就超兴奋!</div>
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最近在烘焙网又看见好多香菇造型包子的中影,</div>
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于是上网搜集了相关资料,信心有了,是时候开始动手了。^^<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iaeN0eoWJKUaysFSPzP05UElOt6zxh9noi9QWh34M0LaxYg33YnxBt4GOwX2GwiPvp4TWbYFxcHoGcfq_ZLgns3MWMrSquHcD0Q1XvCZyK2BDkB3ZUO93bU14vc9ECDT2HVOZgBKqcfE/s1600/Photo+26-3-16%252C+15+11+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iaeN0eoWJKUaysFSPzP05UElOt6zxh9noi9QWh34M0LaxYg33YnxBt4GOwX2GwiPvp4TWbYFxcHoGcfq_ZLgns3MWMrSquHcD0Q1XvCZyK2BDkB3ZUO93bU14vc9ECDT2HVOZgBKqcfE/s640/Photo+26-3-16%252C+15+11+23.jpg" width="480" /></a> </div>
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由于香菇造型的纹路就是包子在发酵时把表面的可可粉撑开而形成的,</div>
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换句话说,可可粉的用量完全掌控了香菇造型的纹路与色泽。 </div>
<div style="text-align: center;">
于是我尝试用了两种不同方式沾上可可粉。(参考图在下方)</div>
<div style="text-align: center;">
发现直接沾上较厚的可可粉会形成颜色较深及出现龟裂的纹路,</div>
<div style="text-align: center;">
相反的,以刷子刷上可可粉则会形成颜色较浅及可以看见涂刷的痕迹纹路,<br />
真有趣!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGxgvPo7E0_2qTHSIVLUBivQTAEmb1Xi4ARD4_cc99nrEiEvNYm-DBcewCWltKxtJWi22VRAmt2yit2k0k_9G4mlV8VAFcG9hUiIQM3lJQ_3doyoJu7lrIJ6WYD-NXDpP8ROAalJ-2lRa/s1600/Photo+27-3-16%252C+00+27+27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGxgvPo7E0_2qTHSIVLUBivQTAEmb1Xi4ARD4_cc99nrEiEvNYm-DBcewCWltKxtJWi22VRAmt2yit2k0k_9G4mlV8VAFcG9hUiIQM3lJQ_3doyoJu7lrIJ6WYD-NXDpP8ROAalJ-2lRa/s640/Photo+27-3-16%252C+00+27+27.jpg" width="490" /></a></div>
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<div style="text-align: center;">
网上有好几种香菇造型包子制作法,</div>
<div style="text-align: center;">
有的是把菇柄面团黏上后直接蒸,所以内馅选择不受约束。</div>
<div style="text-align: center;">
而我选择了菇柄分开来蒸的制作法,<br />
很自然就选了一款较干性馅料,</div>
<div style="text-align: center;">
以免在造型组合过程中馅料流出影响操作。</div>
<br />
<br />
<br />
<b><span style="color: #e06666;"><span style="font-size: large;">香菇造型巧克力包子</span></span></b><br />
<b>* 自家包子食谱</b><br />
<br />
<b><span style="color: red;">包子面团</span></b><br />
低筋粉<span style="color: white;">................................</span>100g<br />
中筋粉<span style="color: white;">................................</span>50g<br />
发粉<span style="color: white;">....................................</span>½ tsp<br />
即发酵母<span style="color: white;">............................</span>½ tsp<br />
细砂糖<span style="color: white;">................................</span>30g<br />
Crisco白油<span style="color: white;">.........................<span style="color: black;">15g<span style="color: white;">gg</span></span></span> <br />
清水<span style="color: white;">....................................</span>70g<br />
<br />
<span style="color: orange;"><b>馅料</b></span><br />
巧克力<span style="color: white;">................................</span>适量<br />
<br />
<span style="color: purple;"><b>表面沾粉</b></span><br />
可可粉<span style="color: white;">................................</span>适量(过筛,备用)<br />
<br />
<span style="font-size: large;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
<span class="st">1. <span style="color: red;">包子面团</span>: 将清水之外的所有材料倒入盘内。</span><br />
<span class="st">2. 慢慢加入清水搅拌,搓揉均匀至面团呈现光滑程度。<b>(水分别一次性加入,</b></span><b><span class="st"><span style="color: #351c75;">依</span><span style="color: #351c75;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="st">照面团实际状况做出适当的增加或减少</span><span style="font-family: "arial" , "helvetica" , sans-serif;">清水</span>的用量</span></span></span>)。</span></b><br />
<span class="st">3. 醒面10~15分钟后,把面团擀开,将其发酵气压出来。</span><br />
<span class="st">4. 将面团揉成长条形状,<span style="color: blue;"><span style="color: black;">分割成10等份,每份约25g<b>(头-20g, 柄-5g)</b></span></span></span><br />
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<span class="st"><span style="color: blue;"><span style="color: black;"><b> </b></span></span> </span><br />
<span class="st">5<span style="color: #e06666;">.<b> 整形</b></span>: 将每份小面团擀成圆形状,中间留厚度,包上适量的巧克力馅料,收折包口后稍微压扁。</span><span class="st">收口处朝上,把面团沾上适量的可可粉</span><span class="st">,然后放在垫底纸上。菇柄面团则搓揉成水滴状即可。</span><br />
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<span class="st">6. 整形好的包子进行</span><span class="st">发酵50~60分钟或是至双倍大。</span><b><span class="st"><span class="st"><span class="st">(按下时有弹性</span></span></span></b><span class="st"><b><span class="st"><span class="st">,面坑很快鼓起来即可)。</span></span></b> </span><br />
<span class="st"><span class="st">7. 大火把蒸锅的水烧开后,放入包子,以中火蒸5分钟即可(菇柄蒸3分钟)</span><span style="color: purple;"><span style="color: black;">。 熄火后将锅盖掀开一条小缝,大概1分钟后才取出包子。<b>(蒸煮时间只供参考,不一样大小和馅料不同的包子蒸煮时间需另调整)。</b></span></span></span><br />
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<span class="st"><span style="color: purple;"><span style="color: black;">8. 取出包子稍微待凉后撕开垫底纸,在包子底部戳一个洞,然后塞进菇柄,尽量往里面塞紧即可。</span></span></span><br />
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<span class="st"><b><span style="color: blue;">备注:</span></b></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span class="st"><span style="color: purple;"><span style="color: blue;"><span style="color: purple;">* 掌握好包子发酵及蒸煮的时间,即为成功的关键。 </span> </span></span> </span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><span class="st">* </span>在进 行蒸包子时,建议蒸锅盖子包上一层布,以免水蒸气低落在包子上影响了包子的美观。</span></span></span></span><br />
<span style="color: purple;"><span style="color: blue;"><span style="color: blue;"><span style="color: purple;">* 以下是两款不同方式沾上可可粉的纹路区别。</span></span></span></span><br />
<span style="color: blue;"><span style="color: blue;"><span style="color: purple;"><b><span style="color: black;">(A)直接沾上可可粉 </span></b></span></span></span><br />
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<span style="color: blue;"><span style="color: purple;"> <b>(B)用刷子刷上可可粉</b></span></span><br />
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<span style="color: blue;"> </span><br />
<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com13tag:blogger.com,1999:blog-4908029067284810601.post-23061885653872892272016-03-26T14:38:00.000+08:002016-10-12T12:55:53.416+08:00彩蛋戚风蛋糕Easter Chiffon Cake<span style="color: blue;">26<span style="color: red;">*</span>3<span style="color: red;">*</span>2016 星期六</span><br />
<br />
<div style="text-align: center;">
五颜六色的彩蛋戚风</div>
<div style="text-align: center;">
会不会让你食欲大增呢?</div>
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<div style="text-align: center;">
虽然我没有庆祝复活节,</div>
<div style="text-align: center;">
但是每一次看见五颜六色的复活节彩蛋总让人兴奋!</div>
<div style="text-align: center;">
所以坚持做了这款彩蛋蛋壳戚风蛋糕。 </div>
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<div style="text-align: center;">
制作这样的蛋壳戚风蛋糕无需特地添购模具,</div>
<div style="text-align: center;">
只要收集到适量的鸡蛋壳就可以随时开始制作。</div>
<div style="text-align: center;">
不妨发挥想象力,为自己制作出多姿多彩的蛋壳造型蛋糕吧!</div>
<b><span style="font-size: large;"><span style="color: #e06666;"><br /></span></span></b>
<b><span style="font-size: large;"><span style="color: #e06666;">彩蛋戚风蛋糕 </span></span></b><br />
<br />
<span style="color: orange;"><b>蛋黄糊</b></span><br />
蛋黄<span style="color: white;">..............................</span>1个<br />
细砂糖<span style="color: white;">..........................</span>6g<br />
牛奶<span style="color: white;">..............................</span>22g<br />
黄豆油/玉米油<span style="color: white;">.............</span>8g<br />
盐<span style="color: white;">..................................</span>一小撮<br />
低筋面粉<span style="color: white;">.....................</span>20g<br />
玉米粉<span style="color: white;">.........................</span>5g<br />
<span style="color: purple;"><b><br /></b></span>
<span style="color: purple;"><b>蛋白霜</b></span><br />
蛋白<span style="color: white;">.............................</span>1个<br />
细沙糖<span style="color: white;">.........................</span>12g<br />
<br />
食用色膏<span style="color: white;">...................</span>各少许<br />
(粉红、橙、蓝和青色)<br />
<span style="color: #38761d;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="color: #38761d;"><span style="font-size: large;"><b>制作步骤</b></span></span><br />
1. 准备蛋壳,清洗备用。 <br />
2. <span style="color: orange;">蛋黄糊</span>: 把6g细砂糖和蛋黄搅拌均匀至糖完全融化后倒入牛奶,再把黄豆油/玉米油倒入,拌匀。随后加入盐,拌匀。<br />
3. 低筋面粉和玉米粉过筛进蛋黄糊里,用橡皮刮刀翻拌均匀,备用。<br />
4. <span style="color: purple;">蛋白霜</span>: 蛋白加入12g细砂糖(分2~3次)打至干性发泡(尾端挺立)。<br />
5. 以橡皮刮刀取出1/3蛋白霜与之前的蛋黄糊拌匀。<br />
6. 然后再倒入回剩余的2/3蛋白霜里头轻轻拌匀混合成一体。<br />
7. 把拌好的面糊分成5份,保留一份原色,其余的四份分别染色成粉红、橙蓝和青色(或个人喜欢的颜色)。然后将面糊装入<span style="font-size: small;">裱花袋里。</span><br />
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<span style="font-size: small;">8. 接着,在</span>蛋壳里挤入不同颜色的面糊(7~8分满),轻轻震一到两下,把面糊里头的气泡震出来。放入预热烤箱,以上下火,120度,15~20分钟左右或至熟。<b>(根据个人烤箱做出适当的温度调整)</b><br />
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9. 烤好后的蛋糕立即取出摆放在冷却架上,待蛋糕完全冷却后才把蛋壳去掉。<br />
10.最后,使用剪刀把蛋糕上端多余的部分去掉即可。 <br />
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<span style="color: blue;"><b><br /></b></span>
<span style="color: blue;"><b><span style="color: blue;"><span style="font-size: large;"><span style="color: orange; font-size: small;"><span style="color: black;">备注:</span></span></span></span></b></span><br />
<span style="color: blue;"><span style="background-color: white;">* 食谱大概可做8~10个造型彩蛋<span style="color: purple;">(数量会随着所使用的蛋壳大小增加或减少)</span></span></span><br />
<span style="color: blue;"><span style="background-color: white;">* 蛋壳上端敲开,把蛋液倒出后清洗干净,放入冰箱保存直到收集到适当的数量。使用前把蛋壳放入煮至沸腾的开水里杀菌,取出沥干后再使用。</span></span><br />
<br />
<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3tag:blogger.com,1999:blog-4908029067284810601.post-15808785971912138362016-03-21T18:18:00.001+08:002016-03-26T14:30:50.652+08:00蛋黄哥鲜橙戚风蛋糕Gudetama Orange Chiffon Cake<span style="color: blue;">21<span style="color: red;">*</span>3<span style="color: red;">*</span>2016 星期一</span><br />
<br />
<div style="text-align: center;">
你喜欢蛋黄哥/Gudetama吗?</div>
<div style="text-align: center;">
它那张可爱逗趣甚至有点儿欠扁的脸孔,真逗人开心!</div>
<div style="text-align: center;">
它那副懒洋洋提不起劲的性格, 正反映出我的个性,哈。</div>
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<div style="text-align: center;">
如果你有关注我的<a href="https://www.instagram.com/wanwantea/">Instagram</a>相信在两个月前你已看过这作品,</div>
<div style="text-align: center;">
没错,已经是两个月前的作品!天啊,没想到一转眼已两个多月了。。。</div>
<div style="text-align: center;">
最近婉婉开始爱看韩剧,搞到没时间整理帖子。</div>
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<div style="text-align: center;">
这款蛋黄哥戚风蛋糕我是从一款Gudetama主题玩具得来的灵感,</div>
<div style="text-align: center;">
玩具外形是一款蛋黄哥躲在蛋壳里头的“冰箱关門提醒器”,</div>
<div style="text-align: center;">
只要把玩具放进冰箱,每当你打开冰箱门后它就会从蛋壳里露脸而发出声音提醒你要把门关好!哈哈,是不是好有趣呢? </div>
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<div style="text-align: center;">
你是否也爱上这可爱的蛋黄哥呢?</div>
<div style="text-align: center;">
那不妨动一动手,</div>
<div style="text-align: center;">
做一个从头到尾都可以吃进肚子里头的蛋黄哥戚风蛋糕吧!</div>
<br />
<b><br /></b>
<b><span style="color: #e06666;"><span style="font-size: large;">蛋黄哥鲜橙戚风蛋糕</span></span></b><br />
<br />
<span style="color: orange;"><b>蛋黄糊</b></span><br />
蛋黄<span style="color: white;">......................... ........</span>1个<br />
细砂糖<span style="color: white;">..............................</span>5g<br />
鲜橙汁<span style="color: white;">..............................</span>25g<br />
橙皮茸<span style="color: white;">..............................</span>半个橙子(只取橙色部分)<br />
黄豆油/玉米油<span style="color: white;">.................</span>5g<br />
盐<span style="color: white;">......................................</span>一小撮<br />
低筋面粉<span style="color: white;">..........................</span>20g<br />
玉米粉<span style="color: white;">..............................</span>5g<br />
<br />
<b><span style="color: purple;">蛋白霜</span></b><br />
蛋白<span style="color: white;">...................................</span>1个<br />
细沙糖<span style="color: white;">...............................</span>12g<br />
<br />
<b><span style="color: red;">装饰</span></b><br />
巧克力蛋壳帽(制作步骤在最下方)<br />
巧克力液(褐色)<br />
<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b>制作步骤</b></span><br />
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1.<span style="color: orange;"> 蛋黄糊</span>: 把5g细砂糖和蛋黄搅拌均匀至糖完全融化后倒入鲜橙汁拌匀,再把黄豆油/玉米油倒入,拌匀。随后加入盐巴和橙皮茸,拌匀。<br />
2. 低筋面粉和玉米粉过筛进蛋黄糊里,用橡皮刮刀翻拌均匀,备用。<br />
3. <span style="color: purple;">蛋白霜</span>: 蛋白加入12g细砂糖(分2~3次)打至干性发泡(尾端挺立)。<br />
4. 以橡皮刮刀取出1/3蛋白霜与之前的蛋黄糊拌匀。<br />
5. 然后再倒入回剩余的2/3蛋白霜里头轻轻拌匀混合成一体。<br />
6. 把拌好的面糊装入干净的蛋壳中(7~8分满),轻轻震一到两下,把面糊里头的气泡震出来。放入预热烤箱,以上下火,120度,15~20分钟左右或至熟。<b>(根据个人烤箱做出适当的温度调整)</b><br />
7. 烤好后的蛋糕立即取出摆放在冷却架上,待蛋糕完全冷却后才把上半部的蛋壳去掉。<br />
8. 使用巧克力液画上蛋黄哥表情,上端放上巧克力蛋壳帽装饰即可。 <br />
<span style="font-size: large;"><b><span style="color: orange;"><br /></span></b></span>
<span style="color: purple;"><span style="font-size: large;"><b>巧克力蛋壳帽</b></span></span><br />
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<span style="font-size: small;"><span style="color: #38761d;"><b>制作步骤</b></span></span><br />
1. 先把鸡蛋冲洗干净,抹干后裹上一层保鲜膜。放入冰箱冷藏大概30~40分钟。准备白巧克力液,然后取出已冷藏的鸡蛋。<br />
2. 手握着保鲜膜尾端,把鸡蛋上端沾上巧克力液(分2~3次沾上),然后再放入冰箱冷藏大概2~3分钟或至巧克力液凝即可。<br />
3. 美工刀泡在烧水中,取出抹干,然后把巧克力割出蛋壳裂开的形状。<br />
4. 最后,慢慢取出巧克力蛋壳帽即可。<br />
<br />
<span style="color: blue;"><b>备注:</b></span><br />
<span style="color: blue;"><span style="background-color: white;">* 食谱大概可做8~10个造型蛋黄哥<span style="color: purple;">(数量会随着所使用的蛋壳大小增加或减少)</span></span></span><br />
<span style="color: blue;"><span style="background-color: white;">* 蛋壳上端敲开,把蛋液倒出后清洗干净,放入冰箱保存直到收集到适当的数量。使用前把蛋壳放入煮至沸腾的开水里煮一煮,取出沥干后再使用。</span></span><br />
<span style="color: blue;"><span style="background-color: white;">* 橙子可以先泡在温盐水中,取出后用刷子刷一刷表皮,然后用干净的水冲洗去除污垢和残留才取橙皮茸和橙汁。</span></span><br />
<br />
<br />婉婉午茶http://www.blogger.com/profile/16322689175721746777noreply@blogger.com3