芋泥酥

制作了两款真材实料, 无香精无色素的芋泥酥, 一款是用牛油, 吃得安心; 另一款是猪油, 嘿嘿! 心惊胆跳. 但还是比白油(shortening)强多了.

芋泥酥(猪油制作)

特爱它那吹弹得破的酥皮其缧旋纹也令我手午足蹈,开心一整天.

紫芋泥酥(牛油制作)

好亮丽的紫色.....

食谱取於Carol自在生活

A. 水皮: 200g plain flour, 15g pure icing sugar, 70g unsalted butter and 105g cold water (make 6      pieces, 65g each)

B. 酥皮: 160g low protein flour and 80g unsalted butter (make 6 pieces, 40g each)

C. 馅: 500g diced yam, 80g caster sugar, 20g milk powder and 30g butter ( make 12 pieces, 45g each)

香蕉蛋糕卷

松松的, 软软的, 妥妥的东方人口味蛋糕卷.

香蕉蛋糕卷

Ingredients :

A. 3 egg yolks, 20g caster sugar, 35g vegetable oil, 80g mashed banana, 2 teaspoons lemon juice, 

     1 teaspoon ground cinnamon, 60g low protein flour and 2 tablespoons fresh milk

B. 4 egg white, 40g sugar and a few drops lemon juice

C. Whipped cream

冷色调的天空

萧瑟,寒冷且漫长的冬天, 柠檬树却长得很霸气, 黄澄澄的柠檬映着这冷色调的天空.

Buttery Lemon Curd

 Ingredients :

180g butter, 160g caster sugar, 160ml lemon juice(strained) and 3 eggs

Method :

1. Place the butter, sugar and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly with a wooden spoon for about 5 minutes or until the butter is melted and the sugar is dissolved.

2. Remove from the heat and slowly whisk in eggs.

3. Return to heat and cook, stirring continuously for 10 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Pour into hot, sterilised jars and refrigerate.

Lemon curd makes a great spread over bread, scones, pancakes, biscuits, rice cakes and 馒头......

流金韶华

时间都去哪儿了? 还没好好看看你眼睛就花了, 柴米油盐半辈子, 转眼就只剩下满脸的皱纹了. 周笔畅在我是歌手竞演此首歌曲,她虽不是原唱但还是有些悸动.
           

青葱乳酪小面包

Ingredients :

A. Sponge dough : 215g Bakers flour, 125g warm milk and 1/2 teaspoon dried yeast

B. 90 Bakers flour, 30g egg + 2 tablespoons milk, 1 teaspoon dried yeast, 1/2 teaspoon salt, 30g sugar and 30g butter

C. Filling : Cheese slices

D. Topping : Egg wash, spring onion and shredded cheese

门前老树长新芽, 院里枯木又开花, 半生存了多少话, 藏进了满头白发.

记忆中的小脚丫, 肉嘟嘟的小嘴巴, 一生把爱交绐他, 只为那一生爸妈.

时间都去哪儿了, 还没好好感受年轻就老了, 生儿养女一辈子, 满脑子都是孩子哭了笑了.

时间都去哪儿了? 还没好好看看你眼睛就花了, 柴米油盐半辈子, 转眼就只剩下满脸的皱纹了.  --- 王铮亮, 时间都去哪了

黑芝麻馒头

第一次做馒头, 不难.  但是蒸熟后不皱皮,不回缩, 不下榻且松软的馒头倒需要些技巧. 仍在摸索中........ 感觉还是挺乐呵的......

黑芝麻牛奶馒头

Ingredients :

Sponge dough : 120g plain flour, 1/2 teaspoon dried yeast and 80g warm water

Main dough : 100g sponge dough, 250g plain flour, 30g corn flour, 20g ground sesame, 1 teaspoon dried yeast, 180g to 200g warm milk, 20g sugar, 1/2 teaspoon salt and 20g butter