tag:blogger.com,1999:blog-19423671452543622242024-03-14T17:03:30.626+08:00♥ Pinch My Belly ♥ (留言功能時好時壞,有問題請上粉絲頁)Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-1942367145254362224.post-49764743861918718322022-12-22T14:23:00.008+08:002022-12-26T10:17:39.261+08:00🎄適合送禮的聖誕餅乾🎅 (文長/多個食譜)<div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgydECRCGz0Fmjsz19YUFLBxZxd9Tx1yDHHYvZcOII060SulSg2yMQ3my6neUxZ3XPwVxvkp0AvCpaeGhTSUVUKiS4B8IzwIXJyBHQfClSw79rgIsgRwIpLPFD3cwAQtLgQpDLmrXUH2eOX3V2IUBUsVRsuzIMWEvwsJZJWiMfwQ7BOV7HZ-TJv_Cnv" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="440" data-original-width="543" height="446" src="https://blogger.googleusercontent.com/img/a/AVvXsEgydECRCGz0Fmjsz19YUFLBxZxd9Tx1yDHHYvZcOII060SulSg2yMQ3my6neUxZ3XPwVxvkp0AvCpaeGhTSUVUKiS4B8IzwIXJyBHQfClSw79rgIsgRwIpLPFD3cwAQtLgQpDLmrXUH2eOX3V2IUBUsVRsuzIMWEvwsJZJWiMfwQ7BOV7HZ-TJv_Cnv=w550-h446" width="550" /></a></div><br /><br /></div></div><div><br /></div><div><br /></div><div>真的真~~~的很久沒有發表任何文了!</div><div>原因?沒有原因!</div><div>問就是因為懶!</div><div><br /></div><div>烘焙有一點點荒廢,因為工作不知道為什麼那麼累人啊?</div><div>可能就是沒那個精力吧?</div><div><br /></div><div>最近又想再開始寫一些東西,主要是因為想整理幾款適合當聖誕伴手禮的點心,也方便自己做的時候查看吧!在國外長大的我其實還是更把聖誕節當成一年中最大的節日,雖然回台灣已經十幾年了,這點還是很難改過來.雖然在生活上不會特別做些什麼盛大的慶祝,但內心還是會給自己買禮物,也會做餅乾送朋友,像小時候那樣!</div><div><br /></div><div>過去的幾年做過瑪德蓮,擠花餅乾,糯米船,牛軋餅這幾樣.因為第一都很好包裝,第二如要寄送,可以承受一些撞擊,第三就是好吃啦!</div><div>當然送禮名單是越來越長,有新朋友,新同事,新的人情債,這餅乾是一年做得比一年精彩.</div><div>今年甚至達成這樣的局面,是我沒有想到的...</div><div>真的好誇張!</div><div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7e4rWmxa12oNs_hRZxxg6e_1THmj_FJIsPP-8TuhvJDp7Ds8ka8zQxSOmOoLzYdhYnaWhNxpnqIUFOHsYtzkUzvTN2wbKLOu_hAJ5VqGnTePOW0jZ_GjPicIubpQYEENhb2EVZkziQ7Lwx5y6MFlc5A-guDlNBUU6DkceyMDBCqNtPn1pUpk68GBT" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="418" data-original-width="374" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7e4rWmxa12oNs_hRZxxg6e_1THmj_FJIsPP-8TuhvJDp7Ds8ka8zQxSOmOoLzYdhYnaWhNxpnqIUFOHsYtzkUzvTN2wbKLOu_hAJ5VqGnTePOW0jZ_GjPicIubpQYEENhb2EVZkziQ7Lwx5y6MFlc5A-guDlNBUU6DkceyMDBCqNtPn1pUpk68GBT=w383-h428" width="383" /></a></div></div><div><br /></div><div>最近幾週還刻意刷一下小紅書看看有沒有什麼好的idea,而且確實看上了兩款!</div><div>所以這邊做個合輯,也順便分享一些新看到的餅乾!</div>
<div><br /></div><a href="http://xhslink.com/Zq03Gl" target="_blank">酥粒沙布列曲奇</a><div>這個作法特別的地方是把麵粉跟冰奶油用食物調理機打成粒狀,之後用模具稍微按壓成型.這樣形成的口感是非常的酥,但因為經過一些按壓,不至於一碰就散!是個口感很好的做法.連結中有影片可以觀看實際的做法:</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0n2troV_vnWXsnuGK5pNZzvDZ3Sw5GhZbKMquUaRP02rSygWqFeipIxJ3ZC7TWghhhCyHYXWcF81Sy3QvKE0LvswuhAbo9E3aj_Y1zIM8zhJ9Bmt3arMvMX6UWVCjfR5nbzwC4dEVvL0AOctAWkUBbhtj3bM4HGpNdK-XqDwQ_ruMTSVJBD1yIbva" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="278" data-original-width="495" height="244" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0n2troV_vnWXsnuGK5pNZzvDZ3Sw5GhZbKMquUaRP02rSygWqFeipIxJ3ZC7TWghhhCyHYXWcF81Sy3QvKE0LvswuhAbo9E3aj_Y1zIM8zhJ9Bmt3arMvMX6UWVCjfR5nbzwC4dEVvL0AOctAWkUBbhtj3bM4HGpNdK-XqDwQ_ruMTSVJBD1yIbva=w434-h244" width="434" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><b>酥粒沙布列曲奇:</b></div><div>低筋麵粉 75g</div><div>杏仁粉 30g</div><div>糖 25g</div><div>奶油 50g</div><div>全蛋液 12g</div><div><br /></div><div>實際操作後,我作了以下修改</div><div><div>低筋麵粉 75g</div><div>杏仁粉 30g</div><div>糖粉 30g(甜味不夠導致整個餅乾沒什麼味道,如果要像影片中夾餡的話可以不用增加糖量)</div><div>奶油 50g</div><div>全蛋液 12g</div></div><div>烤溫150度加旋風</div><div>時間20分鐘</div><div><br /></div><div>我懶得做夾心,就直接沾點巧克力撒上應景的彩糖</div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgX5uRhsUd7K9lScChdFVVWrEfr3zWesHfv8U1OoKibFcmv2BVbOJ0wEA7pkso1IbxQ01TZIHlxP9Ca9HntQ1JSaQducf8t2gcEwhXhjGmLbcSpiZA85yqPMmgDd068MaZPLoHL7kgCvS0vSUpD7vWKAo4ZKeGG66PfLhBWM4-lJxtqGapzO7utRo8-" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="425" data-original-width="355" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgX5uRhsUd7K9lScChdFVVWrEfr3zWesHfv8U1OoKibFcmv2BVbOJ0wEA7pkso1IbxQ01TZIHlxP9Ca9HntQ1JSaQducf8t2gcEwhXhjGmLbcSpiZA85yqPMmgDd068MaZPLoHL7kgCvS0vSUpD7vWKAo4ZKeGG66PfLhBWM4-lJxtqGapzO7utRo8-" width="200" /></a></div><br /><br /></div><div>再來就是你應該常刷到的擠花餅乾了,說真的擠成聖誕樹也太累的吧?</div><div>沒有更簡單又富有濃厚聖誕味的裝飾法嗎?</div><div>好的我刷到了!而且買一些彩糖或是草莓凍乾碎碎就可以做到了!</div><div><br /></div><div><a href="https://www.xiaohongshu.com/discovery/item/5fefffea000000000100076b?app_platform=ios&app_version=7.65.1&share_from_user_hidden=true&type=normal&xhsshare=CopyLink&appuid=5fc25e88000000000101e2e5&apptime=1670231822" target="_blank">擠花餅乾裝飾參考</a><br /></div><div>是不是真的好簡單,沾上融化的巧克力然後撒點彩糖就完成度很高了</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNs_21uNGdnkqIvBM0cmYA16uqyDRAtL6OwE8gbwQlruIm8-CFevE1_PH3iNg3Ir4179E3vuHE_hanzKbTM0FfswfeiPMAJ5mq2Xi9ZjD1ZuEV8iPejtEpAphQMCV0CHct6asjyoJ55mzCKNzDlyd5nWzNDceWgJCRneKue6SpBkyTxXcYUklZW4QU" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="470" data-original-width="354" height="445" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNs_21uNGdnkqIvBM0cmYA16uqyDRAtL6OwE8gbwQlruIm8-CFevE1_PH3iNg3Ir4179E3vuHE_hanzKbTM0FfswfeiPMAJ5mq2Xi9ZjD1ZuEV8iPejtEpAphQMCV0CHct6asjyoJ55mzCKNzDlyd5nWzNDceWgJCRneKue6SpBkyTxXcYUklZW4QU=w335-h445" width="335" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>再來呢就是很好裝飾的馬林糖了!真的非常推薦送禮用啊!雖然酥脆但是實際上並不是那麼的脆弱,用氣泡紙就能很好的保護他們了.而且還有一個很讚的點,可以用海藻糖取代一部份的白砂糖去降低甜度,並非像馬卡龍那樣不能使用海藻糖.</div><div><br /></div><div>馬林糖(低甜度版)</div><div>蛋白 35g</div><div>海藻糖 35g</div><div>白砂糖 17g</div><div>食用香精適量(香草精或是檸檬去腥)</div><div><br /></div><div>這邊注意一下,其實材料是成比例的</div><div><b>蛋白 : 海藻糖 : 白糖 = 1 : 1 : 0.5</b></div><div><br /></div><div>操作方法其實都大同小異,看你哪個熟悉就用哪個方法</div><div>法式:直接高速打發,糖分次或一次性加都可以,打到乾性發泡</div><div>義式:沖糖法,糖加入少許的水加熱到118度C後,沖入濕性發泡的蛋白霜再打至乾性發泡</div><div>瑞士:蛋白與糖隔水加熱至糖融化,注意這邊不需要殺菌蛋白,因為之後還會進烤箱.糖融化後直接高速打發至乾性發泡</div><div><br /></div><div>烤溫90度烤約90分鐘,如果能輕鬆從烘焙紙上取下就可以了.當然我都會試吃一個確認一下!</div><div><br /></div><div>再來我們說說如何聖誕化馬林糖!</div><div>這次買了轉印紙,真的是史上最簡單最省事的裝飾方法了.直接把蛋白霜擠上去,正常的烘焙就可以了.唯一的缺點就是轉印紙比較貴一點點.</div><div>對於轉印紙需要注意的地方就是要謹慎挑選擠花嘴.最好是形狀偏圓,齒不要太深的,接觸烤盤的形狀保持圓型這樣才能蓋到圖案.因為我買的圖案是一個一個的就必須這樣擠.</div><div>如果你買到的是連續圖案的,就不會有這樣的考量.</div><div>最後一步就是撒上彩糖啦!超簡單~</div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXsR4WDnr1m7KjwrfVrDld4SRaDnlpwQyq6OK8XSLQ75thnsm_TBUeRhQqEHUBDMlrNsEEEvpgabKKXsecE6AjzNyPyEXqR_1vk9Cu7Ou6exw8eR1O4dA5tjaebKEpGbQdcJt8QdXbki09tY9ettLgStbV1cg_Er3FNaE3YRjgS91sVBatfD8dP3cJ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="468" data-original-width="345" height="404" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXsR4WDnr1m7KjwrfVrDld4SRaDnlpwQyq6OK8XSLQ75thnsm_TBUeRhQqEHUBDMlrNsEEEvpgabKKXsecE6AjzNyPyEXqR_1vk9Cu7Ou6exw8eR1O4dA5tjaebKEpGbQdcJt8QdXbki09tY9ettLgStbV1cg_Er3FNaE3YRjgS91sVBatfD8dP3cJ=w298-h404" width="298" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYB9JOiEq4ZOcT2Eh3AodywFvir4YiOwBLpQCnaj2cz-Y3E2cPAyvHhLjYRNNEFLX83gdMAClO7BWIRg7nd_N5lxC6Dnzi-G-Ug-pFRi0ckciMFM7X7He26KJwJF8-gXSpSNsbkJrRWquhP-lqIRq7f-kWYz1vKjuHgAFiz-qQNT0yKCfwQhJd4kL1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="472" data-original-width="352" height="404" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYB9JOiEq4ZOcT2Eh3AodywFvir4YiOwBLpQCnaj2cz-Y3E2cPAyvHhLjYRNNEFLX83gdMAClO7BWIRg7nd_N5lxC6Dnzi-G-Ug-pFRi0ckciMFM7X7He26KJwJF8-gXSpSNsbkJrRWquhP-lqIRq7f-kWYz1vKjuHgAFiz-qQNT0yKCfwQhJd4kL1=w301-h404" width="301" /></a></div><div><br /></div><div><br /></div><div>接下來的兩樣就是萬用伴手禮專用了!</div><div><br /></div><div><b>焦糖杏仁糯米船</b></div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhT-eBaa2M6TSqyBryTr6sTVUSklehawichsqJFUMqFYaujUIJsDJBHHlGBOevZJ1wtTbdfoE2RW4XhDjunHIK-gGwfuhs3VBJZXNRPhuOpPZgeM1991ykupN4_iyyUlRQOPoZzWUCJxKoHG1N_Y1GAx5okwMmYBBqCffFdlqnxLbcik1gaJXZQwZfh" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="477" data-original-width="357" height="395" src="https://blogger.googleusercontent.com/img/a/AVvXsEhT-eBaa2M6TSqyBryTr6sTVUSklehawichsqJFUMqFYaujUIJsDJBHHlGBOevZJ1wtTbdfoE2RW4XhDjunHIK-gGwfuhs3VBJZXNRPhuOpPZgeM1991ykupN4_iyyUlRQOPoZzWUCJxKoHG1N_Y1GAx5okwMmYBBqCffFdlqnxLbcik1gaJXZQwZfh=w297-h395" width="297" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3dL6zv6fvbFx2YgtUnfiJaJrO3LP5XEh_Ip6gOBxSaMERviwRMv4GupFp8vCY50wC28n870IDXo-quZRbey_dsIimkuIiRqicbTQmtfDoj3fOnkDLLvoriRwlUR3KqXWXvFVwxjM_QeLWbPK4PGyr31nrANPZzkvwxqs7xYab3f7xEwto7fvq8I3A" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="481" data-original-width="361" height="396" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3dL6zv6fvbFx2YgtUnfiJaJrO3LP5XEh_Ip6gOBxSaMERviwRMv4GupFp8vCY50wC28n870IDXo-quZRbey_dsIimkuIiRqicbTQmtfDoj3fOnkDLLvoriRwlUR3KqXWXvFVwxjM_QeLWbPK4PGyr31nrANPZzkvwxqs7xYab3f7xEwto7fvq8I3A=w297-h396" width="297" /></a><br /><br /></div>一開始參考的食譜是<a href="https://na0d0005.pixnet.net/blog/post/403722281-%E6%9D%8F%E4%BB%81%E7%B3%AF%E7%B1%B3%E9%A4%85%28%E6%9C%80%E4%B8%AD%29" target="_blank">這個</a></div><div>為什麼說是一開始?因為沒有一個正常的烘焙人不會亂改網路上找來的食譜啦~哈哈</div><div><br /></div><div>這是他的食譜:</div><div>糯米餅60個</div><div>材料</div><div>二砂糖 140克</div><div>葡萄糖漿 136克</div><div>動物性鮮奶油 55克</div><div>發酵奶油 130克</div><div>杏仁片 300克</div><div>杏仁角 30克</div><div>糯米殼餅 60個</div><div><br /></div><div>這是我修改過的</div><div>二砂 70g</div><div>蜂蜜 65g</div><div>動物性鮮奶油 40g</div><div>發酵奶油 65g</div><div>杏仁片 150g</div><div>糯米殼餅 60-70個</div></div><div><br /></div><div>作法可以參考連結,寫得很清楚而且也講解了很多重點</div><div>那這邊是我自己做了好幾次的心得</div><div>1. 我的修改主要是在於蜂蜜取代葡萄糖漿,因為我不想買.而且這樣改會讓產品帶有蜂蜜味,而且很香!</div><div>2. 鮮奶油的量是增加的.這邊注意的點是在於這是一個要煮到特定溫度的混合物,那麼溫度就可以控制糖漿的含水量,理論上你加更多的水量是不會影響最終的產物</div><div>3. 杏仁粒被我拿掉了,主要是簡化食譜,因為實在不想買兩種杏仁</div><div>4. 糖量是否能減?不能,同上一點,這只會導致總量變少.甜度的控制要靠你每個小船上放的量.原食譜的量備註做60個,但我把食譜減半還能做60-70個,也就是說我每一個船放的是原食譜的一半.另一個方法就是在最後烘烤的時候,烤越焦越苦,焦糖中產生的苦味也能夠中和甜度.</div><div>5. 杏仁片的量不要增加.糖漿與杏仁片的比例要在一定的程度,他在烘烤時才會慢慢融化填滿整個船.我有次就是杏仁片剩一點點想說全下了,最後烤的時候糖量不夠散開,就沒那麼好看了.而且糖漿比例低,焦糖風味也比較淡</div><div>6. 糖漿建議煮到118度,我覺得後續操作比較尖挺,太軟的話不太好切,或是切完要組裝的時候太軟也不好拿.更簡易的做法常在小紅書上看到就是直接填充,一個船也是約5g的重量.這種塑型後切片是比較日式的作法,因為可以看到杏仁片都是站著的.</div><div>7. 這是怕潮的餅乾,所以一定要用機封袋包裝或是放在保鮮盒裡</div><div><br /></div><div><br /></div><div><b>牛軋餅</b></div><div><br /></div><div>食譜是參考<a href="https://caroleasylife.blogspot.com/2013/05/blog-post_16.html" target="_blank">這個</a></div><div><br /></div><div><div>這是我修改後的:</div><div>棉花糖 90g</div><div>奶油 45g</div><div>奶粉 40g</div></div><div>起司 1片 (夾三明治那種)</div><div><br /></div><div>主要的修改在於拿掉杏仁粒 (到底多討厭杏仁粒哈哈),還有加了一片起司增加鹹香風味</div><div>注意事項:</div><div>1. 不要長時間熬煮棉花糖,你的糖會硬掉.奶油放鍋底,棉花糖鋪上面,奶油溶化後稍微攪拌讓棉花糖沾上奶油,邊按壓邊翻拌加速整體融化速度.</div><div>2. 奶粉用一般的就好,千萬別像我自作聰明用低脂的,會結塊到你哭死</div><div>3. 起司最後加入,可以順便降溫.再多攪拌幾下就能冷卻到可以開始夾餅乾了.我就是很簡單的拿個湯匙抹上去而已.糖如果變硬降溫就小火熱個30秒</div><div>4. 這個真的太簡單了,趕快做拜託</div><div>5. 隱藏版口味:奶粉換成美祿粉,起司不要加,餅乾記得買沒有蔥的</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-74384238687023318512016-08-10T19:26:00.002+08:002016-08-11T00:08:03.916+08:00黑糖香蕉核桃馬芬<div>
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好久沒發馬芬食譜了!</div>
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因為朋友要來家裡喝下午茶,做一兩樣點心來招待。香蕉是因為去全聯看到有特價,想說可以來做香蕉馬芬,加上朋友也敢吃肉桂,就是一個巧。之前發的<a href="http://pinchmybelly.blogspot.tw/2014/07/blog-post_23.html" target="_blank">藍莓馬芬</a>一文中有提到馬芬要好吃一定要高糖高油,大家也都很捧場沒有嫌食譜太甜,然後都乖乖的配黑咖啡或紅茶。不過聰明的捧油們應該早就想到部分的糖可以用海藻糖來代替了吧?</div>
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如果沒有海藻糖,一樣可以用一般白糖代替,就是會比較甜一點而已。<br />
這個食譜是可以減糖的喔,原因在於香蕉本身會讓烘焙品保持濕潤,也就是高糖的功用。另外,香蕉本身也是有甜味的,所以減一點糖也是應該的啦。</div>
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材料如下:</div>
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蛋 1顆</div>
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黑糖 20g</div>
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海藻糖 50g</div>
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香蕉泥 150g</div>
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沙拉油 40g</div>
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麵粉 140g</div>
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泡打粉 6g</div>
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鹽 1g</div>
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香草精 適量</div>
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肉桂粉 適量(可略)</div>
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焦糖巧克力水滴 20g(可以用苦甜巧克力來降低甜度)</div>
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核桃 40~60g</div>
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製作的步驟就跟之前一樣,可以參考以下影片喔!</div>
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1. 把蛋跟香草精打散,但不要打發</div>
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2. 加入糖,也是打散不要打發</div>
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3. 加入香蕉泥(香蕉泥要用叉子壓碎,這樣才會留下一點口感,不會變成副食品)</div>
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4. 加入沙拉油,攪拌均勻</div>
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5. 乾粉類全部過篩並攪拌均勻後倒入溼料</div>
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6. 切拌10下後加入烤過的核桃和焦糖巧克力水滴,再拌10下就差不多了</div>
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7. 用180度烤約25分鐘,時間每個烤箱都不一定,務必要用竹籤測試喔!不然烤太乾就不好吃了。</div>
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-1325609275988022392016-07-08T14:05:00.000+08:002016-07-08T14:06:52.882+08:00優格布里歐吐司<div class="separator" style="clear: both;">
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布里歐是一種高蛋高油的麵包種類,這次的配方是參考百年老店Laduree的食譜。<br />
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高筋麵粉 560g (我這次使用的是特級山茶花)</div>
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蛋 200g (約 4顆)</div>
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牛奶 150g</div>
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自製優格 100g (可用等重牛奶取代)</div>
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奶油 180g</div>
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鹽 5g</div>
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糖 80g</div>
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速發酵母 7g (夏天可減至 1%)</div>
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攪拌時發生了一點小插曲,所以這次麵團我是用手揉的<br />
光滑度真的有限,完全沒有平常的水準 (淚<br />
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後發完成進爐前最後一照,麵團緊實度真的不太夠<br />
發起來都有點攤攤的,但烘焙彈性其實還是很棒<br />
六分滿進爐<br />
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放不進吐司模的麵團就隨便滾圓烤了<br />
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用平常的溫度烤出來顏色有點偏深,因為這個配方有加蛋,所以焦黃的也快吧<br />
比起無蛋配方,溫度應該降個10度左右<br />
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切片組織圖<br />
因為並沒有桿捲只是滾圓就入模,麵團比較空氣感<br />
說白一點就是組織比較粗啦~喜歡零毛細孔的一定要確實桿捲兩次<br />
下一篇會寫用布里歐做布丁法國吐司喔~<br />
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-77722888365323691842015-12-25T11:10:00.000+08:002015-12-25T11:25:23.601+08:00蜂蜜小餐包 (無奶蛋) 使用十勝平野櫻桃酵母<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a>前陣子不知道為何刷臉書都一直刷到蜂蜜優格小餐包這個食譜,所以就熊熊也想蜂蜜一下.但是總覺得發摟別人的食譜港覺就是差那麼一點,麵團這種東西不就是憑手感嗎!所以就決定還是從頭開始,除了水量是參考小貓推推的配方去推算,其他就是憑感覺目測後再秤重寫下份量.<br />
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材料:<br />
特級山茶花 500g<br />
冰水 260g<br />
海鹽 7.5g<br />
荔枝蜂蜜 50g<br />
海藻糖 35g<br />
伊思尼無鹽發酵奶油 50g<br />
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酵種:<br />
(所有材料混合均勻放置15分)<br />
<a href="https://www.facebook.com/pinchmybelly/photos/a.460531837335248.102014.459143080807457/655096754545421/?type=3&theater" target="_blank">十勝平野櫻桃酵母</a> 7g<br />
糖 4g<br />
溫水 70g<br />
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因為我這次用的酵母是需要先活化的,所以分量拆開來寫.如果用速酵的話,配方如下:<br />
特級山茶花 500g<br />
冰水 330g (若要換成全牛奶則分量改為390ml)<br />
海鹽 7.5g<br />
荔枝蜂蜜 50g<br />
海藻糖 40g<br />
伊思尼無鹽發酵奶油 50g<br />
速發酵母 7.5g (冬天使用1.5% 夏天用1%即可)<br />
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作法:<br />
1. 奶油切小塊後放回冰箱備用<br />
2. 將剩餘所有材料含酵種放入鋼盆攪打至麵團光滑<br />
3. 加入奶油後打至擴展階段,若做吐司則打至完成階段<br />
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4. 麵團放入密封盒子噴水後冷藏發酵12~14小時<br />
5. 取出回溫1小時<br />
6. 餐包分割30g一個,照片中為9吋正方模<br />
7. 若做吐司使用千代田一斤模,左右兩團分做135g,中間一團180g<br />
8. 32度後發至兩倍大,時間約40~60分<br />
9. 烤溫180度加旋風,黏在一起的餐包15分,分開的餐包12分<br />
**每個烤箱溫度不同,請自行調整</div>
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-14821474489759125652015-08-15T22:11:00.001+08:002015-08-15T22:11:56.517+08:00自製葡萄水&檸檬糖水<div class="separator" style="clear: both;">
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這陣子天氣真的很熱,想起之前看到網路上有人分享葡萄汁的食譜,但因為不是很喜歡他的做法,所以就改良了一下。發現真的超好喝的,就決定分享一下。不過沒有製作過程的照片,因為一開始只是隨便亂做而已。</div>
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另外一提,這是加水煮的食譜,並不是百分之百葡萄原汁喔。因為我只是想要喝調味水,並不是要喝果汁!而且葡萄是一種很貴的水果啊!為了要能夠大口大口的喝,只好加很多的水~不知道有沒有人跟我一樣很討厭喝水果原汁?新鮮水果打出來的汁因為含有皮,果肉,還有打出來的泡泡,整個會呈現很濃稠類似鼻涕的口感,對我來說真的很難入口。</div>
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葡萄的品種呢,其實應該沒有什麼太大的差別,但是要注意的一點是葡萄皮。大部份水果的香氣,味道,營養,顏色都是來自於果皮,所以挑選時一定要選小顆的,這樣皮比肉的比例才會高,就像煮草莓果醬一樣,小顆的比較適合。我今天用的是皮又厚又紫的不知名品種,所以即使加了4倍水,煮出來味道還是很濃郁。</div>
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葡萄水材料:</div>
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葡萄500g</div>
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水2000g</div>
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檸檬糖水材料:</div>
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水150g</div>
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糖300g</div>
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檸檬汁50g</div>
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檸檬皮屑一小撮</div>
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全部材料用小湯鍋煮沸,待糖全部溶化就可以了</div>
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首先要先把葡萄洗乾淨~一般我都是用鹽巴先擼個兩三次,然後再用流動溫水沖十分鐘,之後再過一次過濾水。</div>
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準備一個大鍋子,先把水燒開。葡萄濾乾後用果汁機打成果汁,倒入滾水中。等水一滾開就把火調到最小,保持<b>不滾開</b>的狀態持續十分鐘,之後關火放涼。</div>
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冷卻後需要過濾兩次,一次用一般的篩網,第二次要用咖啡或是茶葉濾紙。先用一般的篩網把比較大片的果皮濾掉。第二次是把果肉殘渣濾掉。不用覺得浪費什麼,因為好喝的東西都在水裡了啊~</div>
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如果嫌濾兩遍麻煩,也可以只濾一遍啦!但會有果肉沈澱,要用吸管喝比較好~</div>
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都過濾完之後就要等待它慢慢冷卻了~<br />
(<a href="https://youtu.be/wjBOePg0IcQ" target="_blank">突然想起多年前果汁牛奶奶粉的廣告</a>)<br />
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冷卻後了就可以享用囉~<br />
記得要拿透明的杯子才能享受這美麗的顏色!我手上沒有中型的透明玻璃壺,只好拿這個代替了。因為果汁沒有調味,所以我另外準備了檸檬糖水。糖水另外準備的話,大家可以依自己喜好調整甜度,是不是超貼心啊!<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-73013989010318880802015-08-04T11:28:00.002+08:002015-08-04T11:29:54.921+08:00夏日夢幻水果水<br />
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<a name='more'></a>在國外已經流行了幾年的水果水,其實一直都在我的待做清單上。只是一直被我遺忘,再加上沒有看到喜歡的容器,所以也就一直沒有付諸行動。<br />
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直到前幾個禮拜,在某個日系雜貨代購粉絲團看到大型飲料玻璃罐,這才熊熊燃起想做水果水慾望!速度物色了一款玻璃罐,並且也很有行動力的去採買必要的水果後,就動手開始製作了~</div>
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不過我要先聲明一下,這是我個人的製作方式。比起一般網路上看到,我的應該算是加強版而且味道超濃郁。網路上看到的食譜幾乎只是把水果切一切丟進水裡而已。</div>
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前置作業很重要,那就是決定口味!水果種類那麼多,真的很難選⋯</div>
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我今天選擇的是檸檬、柳橙、覆盆子。</div>
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材料</div>
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檸檬2顆切片<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">+1顆的皮屑</span></div>
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柳橙2顆切片+1顆的皮屑</div>
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覆盆子1杯</div>
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水果醋適量(或蜂蜜)</div>
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水4公升(可用冷泡茶)</div>
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冰塊適量</div>
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首先要把水果洗乾淨,然後把皮屑刮下來。這個步驟千萬不能省,因為對我來說,這才是水果水的調味靈魂!</div>
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材料都擺好後就可以開始發揮創意製作囉!<br />
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首先最重要的就是處理皮屑!先用室溫的水先把皮屑打散。如果用冰水的話,天然油脂可能會有點小結塊</div>
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(其實我本來是幻想我的水果水會呈現仙女下凡般的透明感,但事實證明我想太多了。但是這樣也很美不是嗎!)<br />
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接著加入水果醋,切片水果與冰塊</div>
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我這邊用的是鳳梨醋,帶有淡淡熱帶風<br />
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再加入覆盆子和剩餘的水就大功告成了~<br />
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靜置一小時,或是馬上飲用!</div>
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其實看來看去,最美的角度就是正上方<br />
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-50585485768482298932014-07-23T16:01:00.000+08:002015-12-25T10:45:42.438+08:00道地美式藍莓優格馬芬<div class="separator" style="clear: both; text-align: center;">
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天氣太熱真得是懶到炸掉,,都沒怎麼碰烤箱。除了拿來烤烤晚餐,也是懶得預熱,丟進去就拿著計時器溜回房間。前天為了颱風天上網買菜時,順手帶了一盒藍莓,因為好久沒吃藍莓馬芬啦!<br />
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馬芬是個很奇妙的東西,他明明就是很簡單的東西,但為什麼大部分食譜都這麼難吃?因為身為台灣人,大家老早就認定甜點一定要不甜才叫好吃。所以為了迎合甜度,馬芬食譜早就被刪減的面目全非。很多馬芬食譜烤出來不是像斷筋的麵包或是很乾的蛋糕,外面硬空空,裡面乾巴巴。想吃乾的,可以改吃司康啦! (認真貌)<br />
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在國外早餐吃馬芬就跟在台灣吃蛋餅一樣普遍,所以國外的麵包店還有學生餐廳都一定會有賣!我年輕時期也吃了不少,今天做的這個食譜算是我有很滿意的所以就一定要來分享一下。<br />
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正統的馬芬對我來說有3個要點:<br />
第一是表面要酥脆<br />
第二是內部要濕潤,鬆軟<br />
第三是孔洞要大小不一<br />
大家做完吃吃看,是否真如我所說的~<br />
但是還是醜話說在前面,要好吃就是油水跟糖放很多,若有刪減則影響口感喔!<br />
糖也是幫助濕潤的元素之一,並且降低攪拌帶來的筋度。若是不喜歡太甜的,建議配黑咖啡或是紅茶就好!<br />
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馬芬的做法也是獨特的,做法換了,說穿了它其實就不再是馬芬,而變成別的東西。例如,你想要不加泡打粉而把蛋打發,那很抱歉,這叫做海綿蛋糕。若是你把植物油換成奶油,做成糖油打發,那也很抱歉,這就是杯子蛋糕。馬芬的步驟也是有名稱的,他就叫做馬芬法!<br />
乾料一缸,濕料一缸,兩者混合。就是如此而已,油一定是液態油,即便你想要用奶油,也要融化後使用。<br />
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材料:<br />
低筋麵粉140g<br />
糖100g<br />
鹽1g<br />
泡打粉6g<br />
沙拉油60g<br />
全蛋1顆<br />
原味優格90g<br />
藍莓100g<br />
香草精適量<br />
檸檬皮屑適量<br />
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製作影片:<br />
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先把蛋跟香草精打散<br />
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加入糖後打散,不需要打發<br />
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加入原味無糖優格,這邊用的是自製的<br />
市售的牌子要慎選,可能因含水量不同而影響成品<br />
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最後加入沙拉油,請不要加橄欖油,味道不搭黑<br />
打散至乳化後先放旁邊<br />
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乾粉類過篩後混合均勻<br />
藍莓洗過不要瀝太乾,倒入粉類用刮刀輕輕翻攪,讓藍莓都沾上麵粉<br />
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粉類倒入液體類,輕輕攪拌並且小心不要過度攪拌<br />
大概15~20下而已喔<br />
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拌好的麵糊會呈現有點小顆粒,這時就靜置約五分鐘<br />
利用這個時間準備烤盤跟馬芬襯紙<br />
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平均分配在烤盤內<br />
其實這樣擺有點太滿了,其實應該要擺到7杯<br />
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用180度烤25~30分鐘,25分鐘的時候就拿竹籤測試一下<br />
馬芬很容易烤乾,只要竹籤是乾淨的就馬上取出烤箱<br />
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早餐就這樣上桌囉!<br />
莓果三部曲哩,擺完自己都覺得好笑。藍莓馬芬,草莓煉乳優格和蔓越莓汁!<br />
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從中間掰開,是不是真的有大小不一的氣孔~<br />
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藍莓的比例是這樣,若是再少一點點其實也是可以的!<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-73970909256939421112014-07-01T16:45:00.000+08:002014-07-04T16:45:20.358+08:00香蒜奶酥抹醬<div class="separator" style="clear: both; text-align: left;">
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<a name='more'></a>大概半年前就很想要做大蒜抹醬,就在天時地利人和的情況下去了一趟菜市場,買了漂亮的大蒜。然後又去了兩趟家樂福想要買巴西里,結果都沒買到。有一天進城時,好不容易想起要去SOGO樓下的超市,這才順利買到!歷盡千辛萬苦,終於做好了我的抹醬啊!<br />
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這個配方一半以上是橄欖油,所以比起一般的純奶油配方是健康多了~<br />
而且因為用了新鮮巴西里跟橄欖油,整體呈現漂亮的青綠色!<br />
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材料:<br />
蛋黃2個<br />
烤大蒜150g<br />
橄欖油100g<br />
新鮮巴西里12g<br />
融化奶油75g<br />
糖10g<br />
鹽5g<br />
起士粉10g<br />
奶粉200g<br />
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做法:<br />
1. 蛋黃,烤大蒜,橄欖油,巴西里放入調理機中打成泥<br />
2. 加入糖,鹽,奶油再打到完全乳化<br />
3. 用打蛋器拌入起士粉和奶粉後就完成了<br />
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未拌入起士粉和奶粉之前,其實就是一種美奶滋沾醬。可以配炸物,肉排,蔬菜等等~<br />
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烤大蒜做法如下:<br />
1. 大蒜剝成瓣,不要去皮,灑上適量的鹽與少許橄欖油<br />
2. 用錫箔紙包上後160度烤一小時,冷卻後去皮就完成了<br />
3. 如果用橄欖油泡著,就可以當成大蒜油來炒菜或是沾麵包<br />
4. 大蒜也可以直接搗碎拌在任何菜色裡<br />
大蒜先長時間烤過,吃起來不會那麼嗆,吃完隔天也不會牙膏大蒜味!其實我已經多年不吃大蒜了,因為就是很討厭味道長時間在嘴巴裡不散。不過大蒜這樣處理過,臭味真的不會陰魂不散,害得我一連幾天的中餐都吃這個。<br />
<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-23700977414392692882014-06-26T01:08:00.000+08:002014-06-26T01:44:26.078+08:00壓模拼圖餅乾<div class="separator" style="clear: both; text-align: left;">
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前一陣子團購的餅乾模,可愛到極點,大家都為之瘋狂啊~ </div>
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現在大多數朋友也都收到了,所以想來寫個食譜,因為實在是被問的機率太高囉~<br />
以後再問我,我就貼連結伺候就好了!<br />
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醜化先說在前面,這算是重奶油配方,氣溫高時麵團就是需要一直進出冰箱。千萬不要妄想這是什麼神奇配方,超好操作又好好吃,沒有這麼好的事情喔!這個配方算是蠻好操作,也不會太難吃,是調整在一個中間點。夏天還是建議在冷氣房操作,然後動作要快要俐落,不然你的麵團可是會走山喔~<br />
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材料:<br />
室溫奶油 100g<br />
糖粉 30g<br />
鹽 1小搓<br />
室溫全蛋 25g<br />
低筋麵粉 180g<br />
杏仁粉 10g<br />
調色用色素或色粉適量<br />
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1. 將軟化的奶油打發至顏色變淺,加入糖粉,打到均勻<br />
2. 加入室溫蛋液,打到均勻<br />
3. 鹽,杏仁粉,麵粉過篩後混合均勻<br />
4. 將麵粉倒入奶油中用刮刀拌入<br />
5. 加入調色的材料<br />
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以下圖解示範的是倉鼠模:<br />
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將麵糰桿平,先壓主體外圈,再壓中間要換色的部分<br />
小手就按在旁邊的空位上<br />
都壓好以後就移到冰箱,冰約15分鐘直到摸起來有硬度<br />
(各家冰箱溫度不同,冷藏時間請自行調整)<br />
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冰硬的麵糰很容易就可以乾淨的分解成以下的零件</div>
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每個顏色都做好以後就可以混著顏色搭配</div>
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組裝好之後稍微回溫,輕輕再接合處壓一下就可以了</div>
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用160度烤約12分鐘<br />
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剩下的麵糰可以混色使用,或是你失去耐心也可以用大模趕快壓一壓收工<br />
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之後就是一筆一筆的用融化巧克力賦予倉鼠們生命<br />
也就是俗稱的開光啦!<br />
眼神就是一切,所以嘴巴可以畫歪,眼睛務必聚精會神<br />
不然整個就崩壞了!<br />
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這是不同表情的合照<br />
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接下來是刺蝟,身體上先塗巧克力,在沾上彩色糖針<br />
頗有那麼一回事哩~<br />
臉的部分,頭頂處也沾了一點彩糖,說實在的我跟刺蝟不熟<br />
也懶的上網找圖片~就自由發揮了<br />
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這一深一淺的松鼠像極了迪士尼的花栗鼠,所以作完以後就幫他們命名女僕花栗鼠<br />
女僕風也是網路上看來的,再加上最近有入手糖蕾絲模<br />
剛好也派上用場!<br />
還好這兩隻花栗鼠的眼睛畫的還不錯,我也只有做兩隻而已,畫壞就哭哭了<br />
兩隻腮紅還畫不一樣喔~兩種畫法其實也都滿可愛的<br />
因為無法決定其中一種,所以就各畫一個<br />
另外兩隻花栗鼠的方向也不一樣喔~有注意到嗎?<br />
蕾絲裙是用迷你糖蕾絲模做的,但是帽子就是從大圖案上剪下來的<br />
剪的我眼睛都快掉出來,超級小的!不過也沒有白費工夫<br />
因為戴上帽子整個味道就超到位了!<br />
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最後是壓軸的台灣黑熊~可愛程度跟花栗鼠有得拼!<br />
因為之前也是看到有一位男烘友做了台灣黑熊的餅乾,非常可愛<br />
整個就是覺得那個白色領子好有發揮空間!<br />
後來為了這黑熊,還有請徵求烘友贊助竹碳粉來調色<br />
白領子也是找了合適的糖蕾絲模來使用,按上去後整個就是貴氣逼人啊!<br />
不過我熊熊又很好奇,台灣黑熊吃什麼?很想黏些什麼東西上去<br />
可是又擔心擋住漂亮的蕾絲~<br />
旁邊的巧克力熊,手上拿了蜂蜜罐,罐口沾了一些黃色彩糖來代表亮晶晶的蜂蜜<br />
一邊做我就一邊在想維尼小熊,用手挖蜂蜜的樣子,蜂蜜每次都畫的亮晶晶的<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-44937523565427002692014-06-25T12:18:00.000+08:002014-06-25T13:32:39.345+08:00黑炭可可粉到底是不是天然的?<div class="separator" style="clear: both; text-align: left;">
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因為最近在做造型餅乾,所以跟烘友要了一點點竹碳粉來染色<br />
有另一位烘友跟我說有黑炭可可粉這個東西<br />
我就覺得怎麼那麼黑!該不會是加了竹碳粉吧?<br />
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就上網找資料,想當然爾,你孤狗黑炭可可粉只會搜尋到購買的網頁<br />
但卻沒有說明這到底是什麼東西<br />
所以我就只好改用英文搜尋,果不其然就出現答案了<br />
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看過國外食譜的人應該都有看過dutch processed cocoa powder,多半翻譯為荷蘭加工可可粉。天然可可粉其實是酸性的,而所謂荷蘭加工就是將他泡在鹼性液體中,中和酸性之後,烘焙時就不會影響。<br />
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至於有什麼影響呢?<br />
在你需要加泡打粉的場合,酸性的可可粉會影響泡打粉的效果。泡打粉也是一酸一鹼,遇水會發,雙效的就是遇熱還會再發一次。若是酸鹼不平衡時,遇水時發的就很有限,所以就只能靠熱度去發。如果用天然可可粉,食譜中就需要加一點小蘇打去中和可可粉,這樣泡打粉才能完全起作用。<br />
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其實我一直都知道這些東西,但從未看過荷蘭加工可可粉本人,所以一直沒辦法做連結。我想,所謂的烘焙專用可可粉,應該就是這個了吧!<br />
可可粉鹼化過後顏色會變深,這應該算化學反應。<br />
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那黑色的可可粉呢?其實就是重度鹼化過的可可粉。<br />
鹼化後的味道如何?<br />
我看國外烘友都是這樣說的:<br />
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鹼化的比較不苦,酸性(天然)的可可粉會造成味覺上比較苦的感覺,並且巧克力味也比較淡,反而是帶有另一種強烈的味道(?)<br />
不過口味上見人見智吧,參考就好~<br />
oreo餅乾據說就是用這種黑可可粉加上另一種可可製作而成的,大家可以試試看!
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鹼化雖然非「純」天然,但一樣是可以吃的,很多名牌可可粉也都是鹼化過的。<br />
所以這方面我是覺得不用太操心,與其計較食物是否純天然,還不如以品牌來篩選來得安心。<br />
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<span style="background-color: transparent;">看看下面的圖:</span><br />
<span style="background-color: transparent;">第1個是<a href="https://www.google.com.tw/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0CE4QFjAH&url=http%3A%2F%2Fen.wikipedia.org%2Fwiki%2FGhirardelli_Chocolate_Company&ei=N0yqU4CgM8HIkAX2_YGQBQ&usg=AFQjCNGo08iyGoV_EWzMTuIHpY6_c_aNpQ&sig2=ufjXBVLDGRa9X0WVcRJUMg&bvm=bv.69620078,d.dGI" target="_blank">ghirardelli</a> 價格約在台幣$22.5/oz <a href="http://chocolate.ghirardelli.com/chocolate/Ghirardelli-Unsweetened-Cocoa-Powder" target="_blank">來源</a></span><br />
第2個是guittard cocoa rouge 價格約在台幣$30/oz <a href="http://guittard-online.stores.yahoo.net/bakingproducts.html" target="_blank">來源</a><br />
第4個是法芙娜 價格約在台幣 $61/oz <a href="https://tw.mall.yahoo.com/item/p0475865530" target="_blank">來源</a><br />
雖說天然的可可粉可能不貴,但是可可這種東西他就跟很多其他的食材一樣,有分產地,等級,工藝等等,所以才會有所謂的名牌巧克力。<br />
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<span style="background-color: transparent;">資料來源: wiki還有孤狗大神搜出來的</span><a href="https://www.google.com.tw/search?q=black+onyx+cocoa+powder&espv=2&source=lnms&tbm=isch&sa=X&ei=t0SqU43WJcPgkAX2_4GACA&ved=0CAYQ_AUoAQ&biw=1366&bih=599#facrc=_&imgdii=_&imgrc=X24586mzmQFXLM%253A%3BPlcOBGps6ISzuM%3Bhttp%253A%252F%252F1.bp.blogspot.com%252F_YRhBvRTCMKc%252FTDVIBq5nHPI%252FAAAAAAAAIGc%252Fijqpp7ibj-s%252Fs1600%252Fcocoa%252Bpowders%252B2.JPG%3Bhttp%253A%252F%252Fconcasse.blogspot.com%252F2010%252F07%252Fbest-cocoa-brownies-and-quest-for-best.html%3B1600%3B1067" style="background-color: transparent;" target="_blank">這裡</a><span style="background-color: transparent;">和</span><a href="http://www.davidlebovitz.com/2010/02/cocoa-powder-faq-dutch-process-v/" style="background-color: transparent;" target="_blank">這裡</a>
Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com1tag:blogger.com,1999:blog-1942367145254362224.post-36429718898711202062014-05-24T01:37:00.000+08:002014-06-19T00:49:36.719+08:00日本Estale優格機開箱<div class="separator" style="clear: both; text-align: center;">
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前陣子國際日本樂天有運費優惠的活動,所以二話不說就揪團敗家了</div>
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精確計算怎樣才能最省錢之後,這團就是五台而已</div>
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日本人出貨真的不比大陸人啊,他們似乎有比較多時間可以浪費</div>
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從下單到真正出貨就要兩三天,然後上了飛機到我家也不過兩天而已</div>
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這點真的要加油啊!</div>
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進入主題!</div>
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這台就是這麼的陽春!機器跟說明書~<br />
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解開塑膠袋的外衣,潔白的身軀應該可以自行做點裝飾(?)<br />
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外蓋是透明的塑膠,把手亮晶晶<br />
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打開後~就看見內罐囉~<br />
看起來內罐是不會碰到邊邊的設計,第一次近距離觀察優格機<br />
應該所有的設計都是這樣吧~哈哈<br />
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內罐拿出來看看主體,底下有三個豆豆,這樣內罐不會直接碰到底部加熱的區域<br />
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比例尺~內罐是一公升的容量<br />
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內罐有刻度,手機沒辦法拍得很清楚<br />
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內罐和內蓋都有標示PP<br />
PP耐熱溫度是100~140度<br />
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使用前,先煮一大鍋熱水<br />
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把內蓋和內罐都用滾水燙過消毒<br />
還有要拿來攪拌的工具也要一起消毒喔<br />
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放在一旁瀝乾<br />
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這是優格菌,好心烘友推薦的!<br />
1包可以做1公升的優格<br />
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先倒一些牛奶到內罐裡,加入優格菌<br />
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就這麼一咪咪,感覺好神奇<br />
像酵母一樣,只要一點點就可以做大事情<br />
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用攪拌器拌勻<br />
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再把牛奶加到1公升的刻度,攪拌均勻<br />
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蓋上內蓋<br />
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塞入主體裡面~<br />
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插電後,機器就醒來了<br />
<span style="background-color: white; font-family: 'MS PGothic'; font-size: medium;">ヨーグルト</span>就是優格<br />
甘酒,是類似甜酒釀的東西<br />
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按下機能,優格模式會亮綠燈,時間預設是8小時<br />
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我看了說明書,因為夏天建議6~8小時<br />
所以我決定先設訂6小時,到時候再看狀況<br />
要設訂時間,就按下時間鍵,優格模式可設訂的時間為1~24小時<br />
甜酒模式可達48小時<br />
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時間調到6小時之後馬上按下中間的「開始/停止」鍵<br />
燈會變成紅色的,這樣就開始加溫囉!<br />
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小粉紅努力製做優格中!<br />
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6小時到了之後發現還是很稀,就又增加兩小時<br />
所以8小時狀態如下,已經接近布丁狀<br />
但是吃起來口感還是很軟很軟喔!<br />
奶味非常濃郁,比光喝鮮奶還奶<br />
淡淡的酸味~真的超好吃!<br />
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雖然可以單吃,但是,這叫我的芒果醬情何以堪?<br />
所以還是二話不說的淋了上去<br />
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然後就開吃啦!<br />
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有人反應說8小時還是沒有成布丁狀,那多半是牛奶太冰了。注意喔,所謂的8小時是指維持在35度達8小時。你若是放冰牛奶進去,那前4個小時基本上是在退冰。所以請先將牛奶加熱到35度左右在開始制做。若是用冰牛奶,則需要10個小時左右!Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-8517149012084403172014-05-18T17:51:00.000+08:002014-05-18T17:51:45.988+08:00小貓推推麵包花 (直接法)<div class="separator" style="clear: both; text-align: left;">
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你應該在想為什麼要叫小貓推推吧?</div>
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吐司配方換湯不換藥,秘密都在比例中</div>
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因為這只是白吐司,所以要幫他想一個響亮的名稱!</div>
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所以就剛好沿用的我當時裝飾照片的小貓來命明了!</div>
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這個配方從去年11月就研發出來,雖然只有在臉書的社團中分享</div>
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但還是打響了知名度(?)</div>
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因為我只有寫了配方,並沒有寫作法,所以遲遲未寫部落格文</div>
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不過最大的原因是我都沒有拍照,吐司做越多,會越懶得拍照記錄</div>
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再加上現在家裡沒人吃麵包,我做的吐司大部分都是要出貨的</div>
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所以也不會切片拍組織</div>
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然後就這樣過了半年,突然一陣心血來潮</div>
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整理照片時發現,其實我也累積了不少照片</div>
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差不多可以寫一篇文了!</div>
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還有一個原因就是,當有人再問我配方時,我終於可以丟連結了事了</div>
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不用解釋半天怎麼去找社團的文章</div>
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配方:</div>
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高筋麵粉 100%</div>
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奶粉 10%</div>
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糖 10%</div>
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鹽 1%</div>
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速酵 1%</div>
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牛奶 80%</div>
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奶油 12%</div>
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不會用百分比計算的朋友請看這一篇 <a href="http://pinchmybelly.blogspot.com/2014/02/blog-post_6.html" target="_blank">烘焙百分比算法</a></div>
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直接法麵團操作是很基本的,如果是超級初學者,可以參考 <a href="http://caroleasylife.blogspot.com/2009/02/blog-post_25.html" target="_blank">Carol 自在生活 直接法基本麵包麵團</a></div>
我們這邊就直接切入主題啦!<br />
首先要注意的是麵糰終溫,因為含水量比較高的關係,溫度過高麵糰會容易變成一灘爛泥<br />
如果你的機器容易升溫,請務必要注意麵糰的溫度<br />
吐司請打到完成階段,餐包可以只打到擴展階段就好<br />
若不知道這兩者是什麼意思,就打到有薄膜就可以了<br />
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基發溫度請控制在28度,並發酵至兩倍大</div>
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可以進行戳戳測試,但我指甲很長,戳戳感覺不衛生所以我都不戳麵糰的</div>
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玫瑰花的做法就是先把麵糰桿成水餃皮,當然不用那麼薄<br />
然後疊成一排,從最底下那張開始捲起<br />
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捲好後就變成這樣,從中間切一刀<br />
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放在蛋塔的襯底中就可以進行後發了<br />
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後發請控制在32~35度之間,約45分鐘後塗上蛋液<br />
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用180度烤15分鐘左右就可以了<br />
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同場加映吐司版本</div>
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桿捲兩次入模</div>
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不知道如何桿捲的同學請看 <a href="http://caroleasylife.blogspot.com/2009/04/blog-post_20.html" target="_blank">Carol 自在生活吐司桿捲二次</a></div>
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後發一樣請控制在32~35度之間,約40分鐘後<br />
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特寫<br />
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再特寫<br />
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我的烤箱用150度烤40分鐘<br />
僅供參考<br />
出爐後敲兩下<br />
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扣出來放涼<br />
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出貨的樣子<br />
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組織圖<br />
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-56571601881651834862014-04-19T01:25:00.000+08:002014-04-19T01:26:29.096+08:00十人派對準備紀錄<div class="separator" style="clear: both; text-align: left;">
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雖說不是萬眾矚目的烘友派對,但也算是年度大事了啦!我娘親三月底宣布說四月初要請人來家裡玩,要準備些吃的。但因為會有幾個小朋友,我們兩個就很苦惱,沙發又碰不得油,所以不可以吃一些拿在手上容易掉的東西,不可以有屑屑的食物,最好一口一個。反正,很怕髒的母女二人組真是傷透腦筋。最後確定的菜單如下:</div>
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酥皮小熱狗</div>
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培根磨菇鹹派</div>
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鮪魚餅乾</div>
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豆皮壽司</div>
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草莓塔</div>
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水蜜桃塔</div>
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草莓天使杯子蛋糕</div>
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檸檬優格冰淇淋</div>
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布朗尼</div>
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水果盤</div>
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當然不能少的就是伴手禮:</div>
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貓爪奶酥餅乾</div>
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貓爪蛋糕</div>
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芝麻奶酥餅</div>
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因為這次主要是受限於場地(<strike>主人怕髒</strike>),所以食物方面就稍嫌沒創意,但我覺得應該還是滿亮眼的,畢竟我都把我壓箱寶拿出來了!</div>
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雖說文長圖多,其實也有很多東西沒有拍到,所以部分就會用敘述帶過。</div>
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約派對前五天,我開始整理要用到的食譜,換算分量,列出需要買的東西,並且寫下來派對當天,前一天,前兩天的前置工作。</div>
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前三天(或一個禮拜)</div>
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把奶酥餅乾麵團拌好,可先把形狀壓好,用烘焙紙隔起來冷凍著,直到前兩天烘烤就可以</div>
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餅乾我是在前一天烤好<br />
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這是我用的彩糖,美國牌子<br />
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我不吃糖霜,而且也覺得能少吃就少吃,所以我只用一點白巧克力當膠水<br />
塗在肉墊的地方,趁巧克力還未凝固前灑上彩糖,約1分鐘就硬化<br />
用小刷子把多餘的糖刷掉,進冰箱冷卻半小時後包裝<br />
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這是紫色版,糖灑的不是很均勻,因為巧克力太稀了,溫度沒抓好<br />
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這是純巧克力版,我用白巧克力加入wilton的玫瑰色色膏調成的粉紅色<br />
擠法跟糖霜一樣,滿簡單的<br />
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後來覺得彩糖好難弄,就通通塗巧克力了事了,接下來包裝後就完成囉!<br />
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第二個口味的奶酥餅,一樣也是可以一個禮拜前拌好麵糰,壓模<br />
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前一天拿出來烤<br />
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烤好裝袋子就行了<br />
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原味奶酥餅剩下一些麵糰,我用了小兔子跟櫻花的模子壓了幾塊</div>
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想當天放在桌上當點綴,一樣也是壓好了冷凍起來,前一天才烤的</div>
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當然不要忘了點眼睛喔,不然好可怕<br />
櫻花的本來要沾粉紅色彩糖,可是想想又好甜所以作罷<br />
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接下來就是把起酥小熱狗組裝好,把起酥皮切成條狀綑在小熱狗上<br />
之後在收到盒子裡冷凍著,當天再烤就可以囉!<br />
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冰淇淋液最晚就是兩天前要做好,前一天倒入冰淇淋機,還要冷凍一個晚上口感最佳<br />
這次選的口味是檸檬優格,少了蛋黃,又沒有添加乳化劑,口感是不如有加蛋黃來的好<br />
但是吃起來是還滿清爽的,缺點是不能凍太久,容易有冰晶。<br />
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布朗尼是常溫蛋糕,所以放一天回油後就會很好吃,自然是要前一天做!<br />
這次用了三種巧克力,其實布朗尼也是清巧克力的好幫手<br />
所有那種用剩下一點點的巧克力,又不知道要如何使用時,就拿來做布朗尼最好<br />
苦甜,牛奶,無糖黑三種!<br />
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用的食譜是部落格上分享過的半熟布朗尼<br />
然後加了超多核桃!約70g<br />
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烤好冷卻後,放入保鮮盒裡熟成~<br />
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趁烤箱還熱的,趕快把迷你塔皮烤好<br />
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接下來是天使蛋糕,但慘劇發生,低粉用完,我以為櫃子裡還有,結果兩包都是山茶花啊!!結果趕快出門去買~超囧<br />
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迅速把天使蛋糕拌好,因為數量有點多怕慢慢挖會消泡,我就用擠花袋擠<br />
結果不知道是我太睏還怎麼樣,居然高高低低啊!!真誇張<br />
五個蛋白做了18個杯子!<br />
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烤好後,真的高高低低很明顯對吧?(掩面<br />
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打好香緹鮮奶油,蛋糕也夠涼了~就速度擠上去~<br />
結果有幾個中間還有點小縫隙,其實這時已經都1點了<br />
真的很想秒擠完!<br />
現在看起來,只有最下排中間兩個能達到我的標準啊~唉<br />
基本上要把蛋糕全蓋住才能確保不會被冰到乾掉<br />
蛋糕要冰,最好是用奶油封住,不然會越冰越乾的<br />
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灑上一咪咪彩糖,娘親過目後才敢繼續灑<br />
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按上一顆果上自製果膠的草莓就完畢了!<br />
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鹹派部分我是先把料炒好,放在塔裡面,蛋液是當天加入才烤喔!</div>
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水果塔過程忘了拍了,擠蛋糕剩下的香緹鮮奶油加入乳酪與檸檬汁就成了乳酪慕斯<br />
擠在小塔中稍微冷藏一下讓他不會太軟,之後再放上拌了果膠的水果即可<br />
好不容易凌晨兩點多收工了<br />
拍冰箱紀念一下!<br />
為了塞下這些甜點,你看我把最底下那一層塞的多滿~<br />
雞蛋旁邊木盒子裡面裝的是水蜜桃果凍,也就是水蜜桃塔剩下來的,我用保鮮膜捆好,塞入餅乾模定型<br />
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派對當天終於來了啊~<br />
(是說文好長我寫的也好累<br />
因為貓爪蛋糕是要給客人帶回去的<br />
所以才當天做,不然如果是當天要吃,前一天做就好<br />
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早上把白飯煮好,拌入壽司醋和一些三島香鬆,包好後要用保鮮膜包一下以免乾掉<br />
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鹹派呢,就如上面所說的,當天舀入蛋液後鋪上起士後直接進烤箱<br />
建議半小時前再烤<br />
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草莓塔擺盤之一<br />
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天使蛋糕杯子擺盤之一<br />
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布朗尼在砧板上切好後我就直接上桌了<br />
但是切的超掉漆啊!!!(掩面<br />
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兔子餅乾擺盤之一<br />
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水蜜桃塔擺盤之一<br />
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鮪魚小餅乾也是當天拌,當天組裝喔!<br />
這應該不用講怎麼做了吧~<br />
兔子餅乾擺盤之二<br />
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三層點心塔<br />
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後來我決定讓兔子到草莓塔中玩耍<br />
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還有水蜜桃塔!<br />
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桌子的一角,因為覺得好豐盛就拍下了<br />
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這張是全景圖,右下角就是冰淇淋與現煮的草莓醬<br />
拍完照就被我收起來了~<br />
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還有可愛的餐巾紙也拍下來囉!<br />
銀色夾子可當紙鎮,也可讓客人隨意取用<br />
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這就是全景了,至於水果盤嘛,娘親發懶說晚點再切!<br />
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中途稍微有空時,拿了塊布朗尼來拍照<br />
其實我超久沒做布朗尼了,所以吃到的時候好感動啊~<br />
他還是我的最愛!濕潤又紮實,像軟糖一樣的口感,配著冰牛奶!<br />
真的是從小吃到大,都吃不膩<br />
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杯子蛋糕也要來斷面一下!<br />
無蛋黃的天使戚風讓大家都吃得很沒有罪惡感,而且我的蛋糕都是高水量的<br />
吃起來也非常濕潤,這樣的基底其實就是百搭啦~但草莓絕對是最完美的搭配<br />
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派對結束後,吃不完的水果塔也讓客人們帶回家囉~<br />
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當然還有原先就準備好的伴手禮,隨意拿啊~</div>
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呼,是說這篇文孵了大概四天有,從整裡照片開始,整個就瘋狂的不想碰他<br />
好不容易寫完了!(拭淚Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-89297573302929291132014-02-27T15:15:00.000+08:002014-02-27T15:16:39.040+08:00胡麻豆腐<div class="separator" style="clear: both; text-align: left;">
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<a name='more'></a>日式餐廳常會看到一些冷的小菜,胡麻豆腐就是很常見的一項<br />
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當然胡麻波菜跟溏心蛋都是我很愛的</div>
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胡麻豆腐並不是真正的豆腐,只是用片栗粉煮出來的而已</div>
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片栗粉是日本太白粉,我上網查了一下台灣人的部落格都說用葛粉</div>
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可是我上日文的食譜網站都找到片栗粉的食譜</div>
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所以我最後還是決定照日本人的食譜</div>
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材料:</div>
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黑芝麻粉40g</div>
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無糖豆漿150ml</div>
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日式高湯100ml</div>
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片栗粉37g</div>
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鹽1/4茶匙</div>
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芝麻粉就是我烘焙用的</div>
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原本的食譜都是用牛奶,但豆漿比較合適啊!</div>
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日式高湯我是用一個濃縮的,之前百貨公司日本展的時候買的</div>
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可以用烹大師加點醬油代替,或是用全豆漿也可以,多加一點鹽就好</div>
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片栗粉在日系超市都有賣,台灣的也可以但是據說比較容易出水</div>
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秤出所需的材料<br />
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1) 將豆漿加熱<br />
2) 倒入芝麻粉<br />
3) 將片栗粉加入冷高湯中攪勻<br />
4) 高湯倒入煮滾的豆漿中<br />
5) 一邊攪拌一邊加熱直到滾開變稠<br />
6) 稍微冷卻後放入模型中壓緊並冷藏兩小時以上<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-12572272754267555522014-02-18T17:44:00.001+08:002014-02-18T17:44:20.056+08:00蟹肉奶油乳酪可樂餅<div class="separator" style="clear: both; text-align: left;">
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所謂的奶油可樂餅,就是內餡不放馬鈴薯,完全用白醬製做的喔!</div>
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我們一般在餐廳吃到的可樂餅大部分都是馬鈴薯可樂餅,裡面會加起士或是蔬菜等等。</div>
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但是蟹肉可樂餅則是奶油版本居多,或許是因為這樣的搭配比較豪華吧?</div>
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是日本漫畫中發薪日常出現的菜色 (整個勾起童年的回憶</div>
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白醬材料:</div>
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奶油15g</div>
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麵粉15g</div>
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牛奶200g</div>
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奶油乳酪30g</div>
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內餡材料:</div>
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新鮮蟹肉120g</div>
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手工白醬150g</div>
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日本美奶滋15g</div>
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海鹽1小匙</div>
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黑胡椒1小匙</div>
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檸檬皮屑少許</div>
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麵衣材料:</div>
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麵粉3大匙</div>
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麵包粉4大匙</div>
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椰子粉1大匙</div>
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蛋1顆</div>
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首先要先煮白醬,作法請參考<a href="http://pinchmybelly.blogspot.tw/2013/04/blog-post_9487.html" target="_blank">手工白醬玉米濃湯</a>這一篇</div>
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但奶油不要煮到焦香,不然會蓋住螃蟹的鮮味</div>
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煮好後趁熱加入奶油乳酪,攪拌均勻後用保鮮膜貼著表面備用</div>
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蟹肉剝乾淨,千萬不要有殼,吃的時後咬到很解 high<br />
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大塊的部分可切成一口大小,但不要切碎,要保留味道和口感<br />
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蟹肉加入所有內餡的材料<br />
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攪拌均勻,小心不要把大塊的蟹肉都壓碎了<br />
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蓋上保鮮膜,記得要貼著,送入冰箱冷卻約一小時<br />
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取出冷卻的蟹肉混合物,用兩支湯匙塑型成球狀<br />
放入凍箱約兩小時定型,直到摸起來很硬<br />
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把麵衣材料準備好,麵粉的部分我放在袋子裡,只要搖一搖就好<br />
這樣就可以少洗一個盤子<br />
蛋放在小碗裡打散<br />
在另一個碗裡,將麵包粉跟椰子粉混合<br />
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放入硬梆梆的丸子,扭起袋子,輕輕搖一搖直到丸子都沾上麵粉<br />
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之後裹上蛋液,沾滿麵包粉<br />
一定要用手把麵包粉捏緊,不然炸的時候會爆漿<br />
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裹好麵包粉的樣子,若要保存,這時就可以放在夾鏈袋中冷凍起來<br />
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起一油鍋,用中小火炸約7~8分鐘<br />
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直到金黃色<br />
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炸好後記得放在廚房紙巾上吸油喔!<br />
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奶油可樂餅有兩個基本形狀,一個是像上面的球狀<br />
另一個就是像下面的圓柱狀<br />
扁扁橢圓形都是馬鈴薯可樂餅的形狀<br />
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剖面照~中間濃濃的白醬一剝開就緩緩流出<br />
外皮的椰子粉跟海鮮是絕配啊~帶點南洋風,很異國風情<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-90223631666507031912014-02-17T18:41:00.000+08:002014-02-18T13:03:50.461+08:00檸檬草莓果醬<div class="separator" style="clear: both; text-align: left;">
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什麼叫做果醬?不是水果隨便加水煮一煮就叫做果醬</div>
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果醬是一種保存水果的方式,所以才會加很多糖</div>
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就像臘肉為什麼要放很多鹽的道理一樣,高鹽高糖都能延長食物的保存期限</div>
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果醬中的糖有很多作用,除了保存以外,也是讓果醬變濃稠的工具之一</div>
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雖然水果中的天然果膠是能讓果醬變稠,但不是所有水果的果膠含量都一樣多</div>
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所以多多少少還是要靠濃縮糖來達到整體的濃稠度</div>
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這是我第一次煮果醬,以下只是紀錄和敘述我的做法,並非最正確的做法</div>
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材料:</div>
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草莓450g</div>
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糖200g</div>
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檸檬汁80ml</div>
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蘋果泥1大匙</div>
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檸檬皮屑1大匙 (約1顆)</div>
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橙酒1大匙</div>
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草莓洗淨去蒂,加入所有的糖</div>
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很多食譜叫你洗乾淨一定要風乾,我覺得沒必要,所以我只是瀝乾而已</div>
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稍微翻動,讓草莓都沾上糖後靜置<br />
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大約10分中翻動一下,半個小時就會出這麼多水了<br />
很多食譜都叫你要放冰箱整整一天,我也覺得沒必要,所以我只放半小時就開煮了<br />
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當然還是拿出我親愛的櫻花琺瑯鍋,倒入草莓和糖的混合物,檸檬汁與蘋果泥<br />
本來我想說用電磁爐煮,這樣我可以放在茶几上一邊顧一邊看電視<br />
但可惜的是電磁爐的小火還是太大<br />
一度要滿出來,後來就乖乖放在瓦斯爐上煮<br />
滾了以後我就轉成內圈最小火,維持小滾<br />
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每半小時左右我會撈一下泡沫,泡沫應該是雜質,撈了會比較乾淨<br />
跟燉湯差不多道裡吧?<br />
可以看到一開始的高度,和現在的高度吧,這是熬了一個半小時的樣子<br />
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因為還滿常煮糖的,看泡泡破掉的速度我知道溫度已經超過一百度了<br />
所以我就關火了,不過呢,為了寫這篇我還特地查了一下果醬的溫度實際上要煮到105度<br />
總共煮了約兩小時,草莓也都爛的差不多了,這才是果醬的樣子<br />
那種還保留完整水果形狀的果醬就感覺愛放的比較少<br />
省時省力的做法我也不喜歡,果醬就該是愛心和時間的產物<br />
紮紮實實熬出來才能讓大家吃的感動<br />
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果醬稍微冷卻後倒入玻璃罐中<br />
因為我只有煮一小罐的量,所以也沒必要消毒<br />
等果醬溫度降到70度以下,加入一大匙的橙酒<br />
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再加入一大匙的檸檬皮屑<br />
我的檸檬皮屑都是刨在保鮮膜上,折起,放在夾鏈袋後冷凍保存<br />
所以打開是方方一塊<br />
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趁熱攪拌均勻<br />
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蓋上蓋子冷藏後再享用<br />
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冷藏後很明顯變稠許多</div>
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已經接近凍狀了</div>
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然後再抹在奶油吐司上享用<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-46777143271964052202014-02-06T20:13:00.000+08:002014-02-18T16:24:36.177+08:00烘焙百分比算法烘焙百分比對我來說只有一個主要的目的<br />
那就是計算所需要的量,並不是換算喔!<br />
換算,是把配方中的每個份量都乘上同一個數字<br />
但要乘以多少,那才會用到烘焙百分比<br />
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若你只有12兩吐司模,然後一輩子都只要做12,24兩吐司<br />
那你可以不用學,因為大部分食譜都是符合12兩或是他的倍數<br />
所以計算很簡單<br />
<br />
但如果你像我,家裡的模大大小小,各種形狀<br />
還要依心情選用不同的模的話,那就只能摸摸鼻子花時間學了<br />
(玩日本模的後遺症...)<br />
邏輯性不好,數學也不好的話,當然會比較吃力一點<br />
數學不好,千萬不要跳著看,沒把基礎看懂很難活用<br />
數學好的,重點性的看一下就知道怎麼算了<br />
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我不會寫一些專有名詞,因為對我來說,那只是一個嚇唬你的東西<br />
所以我會用另一個方式去形容<br />
<br />
以下就用<a href="http://pinchmybelly.blogspot.tw/2014/02/blog-post.html" target="_blank">綿綿鮮奶油吐司</a>的食譜來做示範<br />
因為這個食譜已經是百分比了,所以講解起來很快<br />
假設今天要做一個12兩,我建議用540g麵糰<br />
至於這個重量怎麼來的,那就關係到食譜跟粉量了<br />
<br />
下面的 % 你也可以把他看成 g,意義是不變的<br />
這個配方的總合是215 (先不管單位),215就是一倍的量<br />
現在拿出計算機來跟著打<br />
我們需要540g麵糰,所以先用 540 (所需量) 除以 215 (一份的量)<br />
得出來的數字 2.51 就是我們要放大的倍數<br />
(數學不好的人麻煩複算一下,215 x 2.51 是不是 540)<br />
<br />
然後呢,把所有的份量都乘上2.51<br />
100% 在這邊是指100喔,並不是1,<br />
算好了之後,我強烈建議數學不好的人把得出來的重量加總一下<br />
確認是540之後再開始做<br />
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 274px;">
<colgroup><col style="mso-width-alt: 4571; mso-width-source: userset; width: 94pt;" width="125"></col>
<col style="mso-width-alt: 1609; mso-width-source: userset; width: 33pt;" width="44"></col>
<col style="mso-width-alt: 1718; mso-width-source: userset; width: 35pt;" width="47"></col>
<col style="mso-width-alt: 658; mso-width-source: userset; width: 14pt;" width="18"></col>
<col style="mso-width-alt: 1462; mso-width-source: userset; width: 30pt;" width="40"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt; width: 94pt;" width="125">日清山茶花</td>
<td class="xl66" style="width: 33pt;" width="44">100%</td>
<td class="xl65" style="width: 35pt;" width="47">x 2.51</td>
<td class="xl65" style="width: 14pt;" width="18">=</td>
<td class="xl67" style="width: 30pt;" width="40">251g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">上白糖</td>
<td class="xl66">8%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">20g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">海鹽</td>
<td class="xl66">1%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">2.5g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">速發酵母</td>
<td class="xl66">1%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">2.5g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">依思妮發酵奶油</td>
<td class="xl66">8%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">20g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">林鳳營牛奶</td>
<td class="xl66">72%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">181g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">依思妮鮮奶油</td>
<td class="xl66">25%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">63g</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl68" height="20" style="height: 15.0pt;">總合</td>
<td class="xl66">215%</td>
<td class="xl65">x 2.51</td>
<td class="xl65">=</td>
<td class="xl67">540g</td>
</tr>
</tbody></table>
<br />
<div>
同場加映一下,淺井買來的迷你吐司模<br />
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一個模的麵糰量用這個食譜我建議80~90g</div>
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假如我一次要做8個迷你吐司</div>
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那我就需要 80 x 8 = 640g的麵糰</div>
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放大倍數就是 640g 除以 215 = 2.98 </div>
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將所有的量乘以2.98之後,加總起來也要等於640g</div>
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-46167099390086956802014-02-06T13:04:00.000+08:002015-12-25T10:43:26.050+08:00綿綿鮮奶油吐司 (直接法)<div class="separator" style="clear: both; text-align: center;">
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這篇只是簡易食譜,所以不會有步驟圖跟烤溫喔!<br />
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步驟可以參考網路上,直接法的步驟都一樣</div>
烤溫之所以不給,是因為你的烤箱跟我的不一樣<br />
你平常用幾度,就用幾度<br />
<br />
這個食譜是參考<a href="http://www.rakuten.ne.jp/gold/asai-tool/recipe-note/t-118.htm" target="_blank">淺井商店</a>改過的<br />
因為我喜歡吃含水量比較高的麵包<br />
加上我習慣把油量調高一點<br />
所以改完後基本上跟淺井的沒什麼交集.....<br />
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日清山茶花 100%<br />
上白糖 8%<br />
海鹽 1%<br />
速發酵母 1%<br />
依思妮發酵奶油 8%<br />
鮮奶 72%<br />
依思妮鮮奶油 25%<br />
<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-27225212516665812952014-01-15T02:46:00.000+08:002014-01-15T02:47:55.386+08:00迷你藍莓塔與百香果卡士達內餡<div class="separator" style="clear: both; text-align: center;">
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材料:</div>
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藍莓一小盒</div>
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百香果卡士達</div>
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鮮奶油125g</div>
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糖20g</div>
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全蛋1個</div>
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蛋黃1個</div>
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吉利丁1片</div>
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百香果原汁1大匙</div>
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橙酒1/2茶匙</div>
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香草精1/4茶匙</div>
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果凍</div>
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你喜歡的莓果果茶或莓果汁80ml</div>
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糖適量</div>
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檸檬汁適量</div>
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吉利丁1片</div>
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卡士達很基本,所以步驟圖省略<br />
蛋加糖打散,將鮮奶油與泡過的吉利丁小火加熱後一點一點沖入蛋中,隨後再加熱至稠度可覆蓋湯匙<br />
加入橙酒,香草精,百香果汁攪拌<br />
倒入金屬容器,隔著冰塊水迅速降溫<br />
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市售的迷你塔皮用180度烤12~15分鐘,直到金黃色<br />
不可低溫烘烤過久,塔皮會很硬,除非你想要把塔皮烤得跟牛奶棒一樣<br />
丟入一些藍莓果粒可增加口感<br />
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選一個你喜歡的莓果果茶,泡起來<br />
用果汁的話請加熱<br />
加入糖和檸檬汁,稍微調重口味一點,很甜很酸<br />
請照自己口味調喔!<br />
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卡士達差不多已經冷卻透了<br />
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將藍莓洗好擦乾<br />
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果茶倒入發好的吉利丁中攪拌均勻<br />
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將卡士達填入塔中,放入冰箱中冰鎮<br />
因為卡士達的溫度已經降下來了,只要再冰一下下就可完全凝結<br />
若不先降溫,中間要等待比較長時間,可能約兩小時<br />
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將果茶凍到入金屬容器,一樣隔著冰塊水降溫直到變稠<br />
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加入藍莓<br />
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輕輕攪拌使每顆藍莓都沾到果凍<br />
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取出卡士達塔,確認卡士達已經凝結就可以排藍莓了<br />
建議先挑出大的放中間<br />
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再用小的排一圈<br />
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或是也可以這樣排啦!虛榮奢華的宴客路線!<br />
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斷面秀一下!<br />
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剩下的果凍怎麼辦,先用湯匙隔著冰水攪拌至稍微結塊</div>
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用筷子迅速畫圈圈製造一些氣泡,之後填入透明容器</div>
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氣泡果凍就完成了!氣泡果凍很特殊吧,可以拿來炫耀一下!<br />
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-23714152435927733462013-12-20T00:34:00.000+08:002013-12-20T00:35:32.203+08:00法芙娜熔岩巧克力蛋糕<div class="separator" style="clear: both; text-align: left;">
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抵擋不了的超濃巧克力,就是這一味!</div>
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準備工作如下!</div>
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先準備兩個舒芙蕾烤模,塗上薄薄一層的奶油,加點低粉,讓奶油都沾到粉後把粉轉出</div>
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然後把以下材料秤好:</div>
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法芙娜苦甜巧克力60g</div>
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奶油55g</div>
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全蛋1個</div>
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蛋黃1個</div>
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糖50g</div>
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干邑橙酒1/2茶匙</div>
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低筋麵粉2茶匙</div>
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巧克力切成小塊後跟奶油隔水加熱融化<br />
我只有用熱水而已,並沒有放在爐子上煮<br />
加熱過頭會破壞巧克力喔,所以這麼頂級的真不敢拿他開玩笑<br />
而且我只是稍微泡一下就拿出來,沒有持續融化就再泡一下<br />
巧克力溶化最快時就是在攪拌的時候,所以一定要攪拌<br />
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蛋打散後分次加入糖,輕輕打入空氣<br />
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加入酒,再分次加入巧克力,溫柔拌勻<br />
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篩入麵粉後,用刮刀輕輕翻攪,不要攪拌過度以免出筋<br />
麵糊這樣就完成了<br />
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平均分配到兩個模子<br />
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用200度烤9分鐘<br />
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出爐後先放涼5分鐘後再倒扣到盤子上</div>
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熔岩巧克力蛋糕就完成囉</div>
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-29965418111147702832013-12-18T23:20:00.000+08:002013-12-18T23:23:42.242+08:00頂級法芙娜熱可可 (非沖泡式飲料)<div class="separator" style="clear: both; text-align: left;">
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<a name='more'></a>法芙娜巧克力與可可粉到手後整個就是忍不住要馬上用!這種衝動我相信大家都有過!<br />
所以我很貼心的立馬寫一篇,免得不知道如何享受!<br />
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首先,先把材料都準備好<br />
牛奶 200ml<br />
法芙娜可可粉 6g<br />
法芙娜塔諾利苦甜巧克力 25g<br />
糖 15g<br />
肉桂粉 1小搓 (可略)<br />
干邑橙酒 適量 (可略)<br />
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以下是濃縮步驟圖!<br />
1. 把巧克力切碎<br />
2. 牛奶,糖,可可粉,肉桂粉,橙酒通通到在一起<br />
3. 用湯匙稍微攪一下<br />
4. 加熱,我是用打奶泡的蒸氣加熱,沒有咖啡機的人可以用小鍋子煮<br />
5. 等可可粉已經完全均勻的融入牛奶後加入切碎的巧克力<br />
6. 用打蛋器打出泡沫後即可享用,像我用蒸氣打過就不需要用打蛋器打出泡泡<br />
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當然,裝在漂亮的杯子裡可以加分</div>
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但是還是建議大家細細品嘗法芙娜的韻味,尤其是那層泡泡</div>
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味道跟液體的部分完全不同</div>
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其他的我就不多說了,留給你們自己慢慢發覺,我就不破梗了</div>
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<br />Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-20309687781138112582013-11-14T02:03:00.000+08:002013-11-14T02:03:37.706+08:00手工生牛奶糖<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a>好吃的生牛奶糖食譜來囉!<br />
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要注意,煮糖不是小孩可以參與的活動之一<br />
糖除了很燙之外,它會黏在皮膚上,如果有噴到燙傷會滿嚴重的<br />
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材料<br />
鮮奶油360ml<br />
白糖300g<br />
紅糖40g<br />
轉化糖漿80ml<br />
海鹽1.5茶匙<br />
香草精1.5茶匙<br />
奶油10g<br />
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所有材料,鮮奶油,紅白糖,糖漿放入湯鍋<br />
建議使用不沾的湯鍋,鍋子高度要高一點的,煮的時候會爬滿高的<br />
先開中火把材料煮滾,檢查糖是否溶化了<br />
溶化後,就維持中小火讓他盡情的翻滾<br />
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糖的濃度漸漸提高時,妳會發現他越來越有彈性<br />
泡泡不會破的那麼快,高度也會降低<br />
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這時泡泡幾乎只是滾來滾去的,這時一定要好好控制火侯<br />
太小,則不冒泡<br />
太大,則容易燒焦<br />
基本上就是要維持一個穩定又均勻的翻滾狀態,煮到120度時離火<br />
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等糖不再翻滾後,加入香草精,鹽,奶油<br />
用打蛋器攪拌均勻後倒入20cm方模<br />
我有鋪烘焙紙<br />
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放涼後,切成喜歡的大小<br />
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用油紙包起來</div>
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可以裝在糖果籃裡<br />
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也可分裝<br />
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食譜是參考<a href="http://www.joyofbaking.com/candy/Caramels.html" target="_blank">國外網站</a>Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-40844389107683213102013-10-29T00:36:00.001+08:002013-10-30T14:07:13.957+08:00酵母鬆餅 (無泡打粉配方)<div class="separator" style="clear: both; text-align: center;">
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我一點都不介意泡打粉,台灣有毒的東西太多了,泡打粉根本只是個小咖!但,自從我開始做麵包後,發現酵母這個東西真的是消耗的超極慢!所以一邊試新食譜,一邊希望能增加酵母消耗的速度</div>
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液種:</div>
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低粉90g</div>
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水80ml</div>
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牛奶100ml</div>
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速酵3/4茶匙</div>
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糖10g</div>
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主麵糊:</div>
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蛋1顆</div>
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沙拉油20g</div>
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低粉90g</div>
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糖10g</div>
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鹽1/4茶匙</div>
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先把液種的乾粉類混合均勻</div>
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加入牛奶與水,不需要全部用牛奶,因為你也吃不出來<br />
而且種的部分用全牛奶會影響發酵<br />
用保鮮膜或是倒在保鮮盒裡冷藏一夜<br />
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第二天早上拿出來時會很明顯有泡泡,記得要先回溫半小時,冬天要可能要到一小時喔<br />
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加入蛋和沙拉油,攪拌均勻<br />
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加入剩下的乾粉類<br />
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這是我喜歡的麵糊濃度,當然你可以再依自己喜好調整<br />
麵糊越濃,煎出的鬆餅就越厚<br />
麵糊越稀,則鬆餅越薄<br />
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煎的要訣也不多,第一爐火要穩定,你要先找到對的溫度,外國人都是用電鐵板<br />
我的瓦斯爐就是中小火,是轉到只有最裡面的那一小圈火,但火苗不是最小<br />
理想溫度就是在鬆餅該翻面時,底下的顏色是剛剛好的<br />
如果該翻的時候,已經焦了,則火要再小<br />
如果顏色還很白,表示要調大<br />
第二鍋裡不要有油珠,這樣表面才會顏色均勻<br />
第三麵糊量要一樣,拿個大一點的湯匙,每次倒下去的麵糊就會一樣,倒的時候要一口氣倒好,如果後補麵糊,則會有年輪出現<br />
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這個是我翻面的時候,我喜歡濕潤一點的口感,所以不會煎過熟<br />
煎越久鬆餅會越乾,所以泡泡滿了一定要翻<br />
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翻過來就是這樣,淡淡的金黃色,喜歡深一點可以稍微煎久一些<br />
或是開大火幾秒讓他上色<br />
翻面後,鬆餅會微微澎起,約半分鐘後翻過來檢查一下<br />
如果泡泡已經有變金黃色就可以起鍋了,再煎容易乾掉<br />
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煎好的鬆餅疊在盤子上,用錫箔紙對折打開形成小帳篷蓋著<br />
或是用乾淨的茶巾蓋著保溫,因為一次煎一片才能片片完美<br />
要吃時放上一塊有鹽奶油,淋上大量的有機蜂蜜<br />
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斷面秀<br />
氣泡超級多,但切面不是很美,像是熱麵包的切面,會有點黏住的樣子<br />
看得出是很蓬鬆很濕潤的口感<br />
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或是奢侈的淋上手工藍莓醬,帝王級的享受。<br />
事實上這是吃了一半後才決定淋藍莓醬的,所以鬆餅只剩下半邊<br />
不過還是不減它的魄力啦!<br />
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-4613648868278741672013-10-22T21:19:00.001+08:002013-11-01T09:28:16.892+08:00手作商品販賣處<div class="separator" style="clear: both; text-align: left;">
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首先,謝謝你點進來,很高興能為你服務!<br />
以下是購買的注意事項,請務必花一點點時間讀完,這樣才能保證雙方交易愉快喔!<br />
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1. 商品會陸續增加,更新會在"<a href="http://goo.gl/iJQDE" target="_blank"><b><span style="color: red;">粉絲專頁</span></b></a>"中公告<br />
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2. 因為能做烘焙的時間不多,下單後我會先告知大概的出貨時間。<br />
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3. 所有訂單一律先付款才排單製作。<br />
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4. 所有商品一律使用黑貓宅配,配送溫度請見商品資訊,同溫度可合併出貨。<a href="http://www.t-cat.com.tw/Component/SPageFotT-Cat.aspx?MID=16&SPID=13" target="_blank">運費可以參考黑貓的網站</a>。<br />
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訂購方式:<br />
臉書使用者可以透過粉絲專頁,用私訊連絡我<br />
不想用臉書的可以用 Line<br />
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商品名稱:海鹽牛奶焦糖醬<br />
商品特色:焦糖與牛奶的完美搭配,手工熬煮<br />
商品原料:日本上白糖、日本海藻糖、總統牌鮮奶油、天然自製香草精、日本赤穗天鹽<br />
<b>商品價格:$150/罐</b><br />
商品規格:100ml<br />
保存期限:3個月<br />
保存方式:冷藏<br />
配送溫度:常溫、冷藏、冷凍皆可<br />
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商品名稱:核桃香蕉蛋糕<br />
商品特色:蛋糕體濕潤,帶有濃濃的香蕉味,加上大量核桃,口感有層次,並且添加優酪乳讓味道更清爽<br />
商品原料:日本鳥越低筋麵粉、日本上白糖、台灣香蕉、石安牧場冷藏蛋、優酪乳、綺麗健康油<br />
<b>商品價格:$200/10杯</b><br />
商品規格:直徑約6公分、高約4公分<br />
保存期限:5天<br />
保存方式:常溫密封<br />
配送溫度:常溫、冷藏、冷凍皆可<br />
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商品名稱:美式軟心餅乾<br />
商品特色:外層稍微有一點酥,中心鬆軟的口感,獨家研發!另外還有滿滿的巧克力與核桃增加口感與香氣<br />
商品原料:依思妮或總統牌發酵奶油、日本鳥越低筋麵粉、石安牧場冷藏蛋、台灣紅糖、日本海藻糖、自製天然香草精、美國核桃、法國米歇爾55%苦甜巧克力<br />
<b>商品價格:$150/包</b><br />
<b>也可購買生餅乾麵糰,一條$125/250g,需冷藏或冷凍出貨。</b><br />
商品規格:一包約200g<br />
保存期限:7天<br />
保存方式:常溫密封<br />
配送溫度:常溫、冷藏、冷凍皆可<br />
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Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0tag:blogger.com,1999:blog-1942367145254362224.post-52099790943649812982013-09-28T20:39:00.001+08:002013-10-04T17:17:36.215+08:00自製天然香草精<div class="separator" style="clear: both; text-align: left;">
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<a name='more'></a>純天然的香草精其實不是很容易找,所以如果有看到便宜但品質不錯的香草豆莢就可以買起來做香草精!<br />
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材料很簡單,就是香草豆莢跟伏特加。其它烈酒像是蘭姆酒,白蘭地也都可以使用,不過只有伏特加才能稱得上是萬用,因此還是推薦用伏特加。</div>
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香草豆莢本身是有濕度的,因為它的製做過程就是不斷的流汗,所以有點微濕才是新鮮的喔。</div>
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就像這樣,閃閃惹人愛,但不要把鼻子湊上去聞,因為味道很重。</div>
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豆莢對半切開,可以看到裡面的籽<br />
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用刀子把籽刮出來!其實很像縮小版的魚子醬<br />
一般如果要加倒牛奶就是這樣刮,然後連豆莢一起丟進去煮<br />
不過泡香草精是不用刮出來的,你想刮也可以,刮過當然味道會比較快釋出<br />
我是沒有刮,只是切開就丟到酒瓶裡,這樣泡完後可以再把籽刮出來做別的用途。<br />
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這瓶伏特加750ml,我倒出了150ml用另外一個瓶子分開泡,大瓶只用600ml對上20支豆莢。<br />
也是就是30ml酒對上1支豆莢<br />
泡得越濃,當然使用的量可以越少,所以比例看各人<br />
豆莢比例越高,泡的時間也越短,而且還可以再加酒進去<br />
以下是泡一天後的顏色,是不是很深!<br />
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這是兩個禮拜後,進展得很快。<br />
基本上最好能放兩個月左右,但若豆莢比例高,一個月左右也可以拿來用。<br />
香草精不會壞,而且會越放越香醇,但要避免高溫喔~<br />
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之前有人問過我,需不需要用不同種得香草夾下去泡以增加味道的深度<br />
說真的,沒那個必要,除非你鼻子跟品酒師一樣靈敏<br />
自家製的東西,簡單純樸,用料實在就夠了,不用太花俏Missrachohttp://www.blogger.com/profile/04524119854846789328noreply@blogger.com0