tag:blogger.com,1999:blog-59382954487334971152024-02-19T05:56:07.618-08:00喜歡烘焙(溫馨蔡氏一家)純屬好玩…不外售任何產品~紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5938295448733497115.post-32377801582738843702022-01-29T17:13:00.004-08:002022-01-29T17:16:42.881-08:00<p></p><div class="separator" style="clear: both; text-align: center;">糯米粉=年糕(簡單版)</div><div class="separator" style="clear: both; text-align: center;">糯米粉300g水320g</div><div class="separator" style="clear: both; text-align: center;">黑糖40g 二砂糖110g</div><div class="separator" style="clear: both; text-align: center;">沙拉油18g 太白粉20g</div><div class="separator" style="clear: both; text-align: center;">電鍋外3杯水 第2次在加1杯水</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiS0LwgGVFb4m5tziR03poC1ob9RZunMgit5ZxHZ9Lzx0O3RHnSkxd4U-sKPKPjBNDXrsFLOHtd7IO2YYU640El1_fngrxOY6mOGNkFrm7KkrnLedPNZi6ex9QyZDFcesKsUrUra37EnHwvOvoCIRPP5tr_332_c7A9jyz5g4pRKfbsE8RhEj7mMiaj=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="440" src="https://blogger.googleusercontent.com/img/a/AVvXsEiS0LwgGVFb4m5tziR03poC1ob9RZunMgit5ZxHZ9Lzx0O3RHnSkxd4U-sKPKPjBNDXrsFLOHtd7IO2YYU640El1_fngrxOY6mOGNkFrm7KkrnLedPNZi6ex9QyZDFcesKsUrUra37EnHwvOvoCIRPP5tr_332_c7A9jyz5g4pRKfbsE8RhEj7mMiaj=w330-h440" width="330" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg12Y0Qnl_kUL9TMroMmBJOCSMlEwfeY203KP9WIKYfWWHIHUdTlQCyv9ZoaSOuj6hrAZfdXn5V_iiIi3KUvB6_b_nQgYXrHeQzt9RBvdXiu4-srd6iDupqJO3FgWdeE4SqtbrSACxReeeR0aeL-g1gwOy4Sx078y7W7OvBDyQaA8fvU48oo9LSguLn=s2031" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2031" data-original-width="1523" height="425" src="https://blogger.googleusercontent.com/img/a/AVvXsEg12Y0Qnl_kUL9TMroMmBJOCSMlEwfeY203KP9WIKYfWWHIHUdTlQCyv9ZoaSOuj6hrAZfdXn5V_iiIi3KUvB6_b_nQgYXrHeQzt9RBvdXiu4-srd6iDupqJO3FgWdeE4SqtbrSACxReeeR0aeL-g1gwOy4Sx078y7W7OvBDyQaA8fvU48oo9LSguLn=w319-h425" width="319" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhusiVDTU5-Epkp9znO6VmZ2EwxHt7GSVRWsMjILeo8LWwKxSM5NnmLUGVC5MP2im7H27VpSrGnewgTeniGHiwqkM9577t0xgz1AJgqNzNG-58ooiIFGyS8lgO9ce6CtSXNa_vmyazeSycoQKwJ_51yvBsCJTdf9X4mfAi_zckDGDzHmucHSOYZOQMU=s2730" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2730" data-original-width="1536" height="526" src="https://blogger.googleusercontent.com/img/a/AVvXsEhusiVDTU5-Epkp9znO6VmZ2EwxHt7GSVRWsMjILeo8LWwKxSM5NnmLUGVC5MP2im7H27VpSrGnewgTeniGHiwqkM9577t0xgz1AJgqNzNG-58ooiIFGyS8lgO9ce6CtSXNa_vmyazeSycoQKwJ_51yvBsCJTdf9X4mfAi_zckDGDzHmucHSOYZOQMU=w296-h526" width="296" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsfucgGc6iDiYI0XvVBPFhcaypHMsxE6a6HmGhPBCCr5A2j4sQggpDYO2LVXW4l1Wf5vnfMNC4g8f7b4JUB2NANJj1IKK5AmIsYs8qEqrPl1jQji72ZHPOcj8AyTvVuY9TAOHCB_NXoBmt138qunFyACodQrfSeQiFJ7R403fvzoydtlE59BhW-CLZ=s2730" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2730" data-original-width="1536" height="543" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsfucgGc6iDiYI0XvVBPFhcaypHMsxE6a6HmGhPBCCr5A2j4sQggpDYO2LVXW4l1Wf5vnfMNC4g8f7b4JUB2NANJj1IKK5AmIsYs8qEqrPl1jQji72ZHPOcj8AyTvVuY9TAOHCB_NXoBmt138qunFyACodQrfSeQiFJ7R403fvzoydtlE59BhW-CLZ=w306-h543" width="306" /></a></div><br /> <p></p>紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-61296202155517353792022-01-29T17:01:00.005-08:002022-01-30T04:23:41.885-08:00紅鞠發糕<p></p><div class="separator" style="clear: both; text-align: center;">((紅鞠發糕))快速版</div><div class="separator" style="clear: both; text-align: center;">熱水半杯、白糖3/4杯、1杯冷水</div><div class="separator" style="clear: both; text-align: center;">蓬來米粉1杯半、低粉1杯</div><div class="separator" style="clear: both; text-align: center;">泡打粉1小匙、小蘇打粉1/4小匙</div><div class="separator" style="clear: both; text-align: center;">紅鞠粉適量</div><div class="separator" style="clear: both; text-align: center;">※量杯是烘培妨買的烘培用</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">做法:</div><div class="separator" style="clear: both; text-align: center;">熱水加白糖至溶解後加冷水、蓬來米粉加泡打粉小蘇打粉跟紅鞠粉全部過篩拌均勻、將粉類跟糖水混合一起攪拌均勻成粉漿、既能裝杯進蒸籠、大火15分鐘即可<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLKI3hAB0qrNEyo2g5paqYwYOcJiZkQQbbFRW5BhrtyB6BHfUxSgHFwP8EVfCALbtwSNStMwgUbq-Dx9qUD1aCIAE4I7kYlTE9Gfak2OrynnhBeOpkn3OYyL0RGiphHocaJuYJbjLtUu29L5OiTaEAR78gvqpvcVqU6GnKiY2dGKII4yPPTJrUYQwe=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLKI3hAB0qrNEyo2g5paqYwYOcJiZkQQbbFRW5BhrtyB6BHfUxSgHFwP8EVfCALbtwSNStMwgUbq-Dx9qUD1aCIAE4I7kYlTE9Gfak2OrynnhBeOpkn3OYyL0RGiphHocaJuYJbjLtUu29L5OiTaEAR78gvqpvcVqU6GnKiY2dGKII4yPPTJrUYQwe=w419-h314" width="419" /></a></div><br /></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4fz-VfRao5eg4YrWqWfc1NQnbo5exACaD0Gjs88z_tACmKuA2QqmJHY5tK84L6vrIU6GtlBvnTmQLNG4YikvZyEQ7ThgdyOPdnxsN_J0O4njsK4tynho_jV5rgh3MFvwwNJ7qhSR41c8c--Ggs0ayQkIS0NPMTg5M-yxp_jGmiurUO1fozZ8qxQE0=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="506" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4fz-VfRao5eg4YrWqWfc1NQnbo5exACaD0Gjs88z_tACmKuA2QqmJHY5tK84L6vrIU6GtlBvnTmQLNG4YikvZyEQ7ThgdyOPdnxsN_J0O4njsK4tynho_jV5rgh3MFvwwNJ7qhSR41c8c--Ggs0ayQkIS0NPMTg5M-yxp_jGmiurUO1fozZ8qxQE0=w379-h506" width="379" /></a></div><br /> <p></p>紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-37960360073589338272016-09-01T01:00:00.005-07:002016-09-01T01:00:59.275-07:00蛋黃酥<div style="border-image: none; clear: both; text-align: center;">
<strong>蛋黃酥</strong></div>
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<span class="_5yi-"><strong>家裡的男人都鍾愛這一味~ </strong></span></div>
<div class="_2cuy _509q _2vxa" style="text-align: center;">
<span class="_5yi-"><strong>逼得我要先做蛋黃酥慰勞他們~~</strong></span></div>
<div class="_2cuy _509q _2vxa" style="border-image: none; text-align: center;">
<span class="_5yi-"><strong>滿足他們的口慾~</strong></span></div>
<div class="_2cuy _509q _2vxa" style="text-align: center;">
<span class="_5yi-"><strong>為了他們的健康~ </strong></span></div>
<div class="_2cuy _509q _2vxa" style="text-align: center;">
<span class="_5yi-"><strong>我蛋黃減半多加了核桃</strong></span></div>
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<span class="_5yi-"><strong>增加口感又兼具健康好吃~</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb9vdauyFRWYlapTjzUUi5iCkhG0iBROK29UjAYoZPRJBC_kfc_P2mEBOrJ3IQLJnFmxr-LDP7c3JhX3Vo3GyhZTMxUQs4pMeyCu9FJgzx3WQn8z_3VlVEf7K1LnqPydqYTrvbZm8bfw/s1600/DSC00177_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb9vdauyFRWYlapTjzUUi5iCkhG0iBROK29UjAYoZPRJBC_kfc_P2mEBOrJ3IQLJnFmxr-LDP7c3JhX3Vo3GyhZTMxUQs4pMeyCu9FJgzx3WQn8z_3VlVEf7K1LnqPydqYTrvbZm8bfw/s400/DSC00177_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="400" /></a></span></div>
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<span class="_5yi-"><strong>蛋黃酥(綠豆泥<棗泥)半顆蛋黃跟核桃</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPIjgiSEPxEG1R71rDgg0DYkohMV7Bu6aimDbeMi-OfDZUOC5g4ZSg8xtB-N7eaacQQMjBw5xwDdE2_pqGnqW6T8CP4J1jLclj9xqfN5TOykf5q_H6_Yti04vFXCpvh9G8xvwiS2FvM4/s1600/DSC00166_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPIjgiSEPxEG1R71rDgg0DYkohMV7Bu6aimDbeMi-OfDZUOC5g4ZSg8xtB-N7eaacQQMjBw5xwDdE2_pqGnqW6T8CP4J1jLclj9xqfN5TOykf5q_H6_Yti04vFXCpvh9G8xvwiS2FvM4/s400/DSC00166_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="400" /></a></div>
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<strong>蛋黃酥(綠豆泥<棗泥)半顆蛋黃跟核桃</strong></div>
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<span style="color: #660000; font-size: large;"><strong>材料: (15個)</strong></span> </div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>油皮材料:中筋麵粉…..150g 無水奶油…..50g 細砂糖…..15g 水…..65g </strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>油酥材料: 低筋麵粉…..120g 無水奶油…..60g </strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong> 內餡材料: 棗泥餡 綠豆泥…..375g 核桃…..適量 (紅豆沙餡也行…) </strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>鹹黃…..9個 </strong></span></div>
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<span style="font-size: x-small;"><strong>表面裝飾材料: 蛋黃…..1個 芝麻…..少許 </strong></span></div>
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<span style="font-size: x-small;"><strong>做法: 1.將鹹蛋黃取出後,噴上米酒, 放入烤箱,以攝氏100度烤約25分鐘;放涼後,將每個蛋黃對半切成兩份,</strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>備用 2.將棗泥餡分成15等份,再分別包上做法1的半顆鹹蛋黃,</strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>備用 3.將油皮材料的麵粉過篩,加入剩餘材料揉至光滑麵糰後,以保鮮袋包好 在室溫下靜置鬆弛20~30分鐘後,再將鬆弛好的油皮分割成15等份,</strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>備用 4.將油酥材料內的麵粉過篩,和奶油攪拌成糰後,再分割成15等份,</strong></span></div>
<div class="_2cuy _3dgx _2vxa" style="text-align: center;">
<span style="font-size: x-small;"><strong>備用 5.分別將做法3油皮包入做法4油酥,備用</strong></span></div>
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<div style="text-align: center;">
<strong> 蛋黃酥(綠豆泥<棗泥)半顆蛋黃跟核桃</strong></div>
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<strong> 進烤箱</strong></div>
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<strong> 多麼美的蛋黃酥</strong></div>
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<strong> 送禮自用兩相宜</strong></div>
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<br />紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-84135302289795399392016-08-28T00:22:00.002-07:002016-08-29T19:25:37.168-07:00金月娘酥<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;"><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;">金月娘<span lang="EN-US">"</span>這個名字是不是很好聽<span lang="EN-US">,</span>好像一位賢淑的婦女<span lang="EN-US">,</span></span></span></span></b></span><br />
<span style="font-size: xx-small;"><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;">這個酥餅第一次吃就覺得非常好吃<span lang="EN-US">,</span>餡料有好濃郁的奶香味<span lang="EN-US">..</span></span></span></span></b></span><br />
<span style="font-size: xx-small;"><b><span style="font-family: "verdana" , sans-serif; font-size: xx-small; mso-bidi-font-family: 細明體;">※</span></b></span><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">小月餅餡<span lang="EN-US">.</span>蛋黃<span lang="EN-US">.</span>塑膠袋是拌好的月娘餡材料<span lang="EN-US">&</span>製作:<span lang="EN-US">(44</span>個</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">)<br />
[</span>油皮<span lang="EN-US">*20g]~</span>中筋粉<span lang="EN-US">600g </span>糖粉<span lang="EN-US">112.5g </span>無水奶油<span lang="EN-US">225g </span>水</span></span></span><span lang="EN-US" style="font-family: "verdana" , sans-serif; font-size: xx-small;">262.5g
<br />
</span></span></b><b><span style="font-family: "verdana" , sans-serif; font-size: xx-small; mso-bidi-font-family: 細明體;">◎</span></b><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">中粉放入鋼盆裡<span lang="EN-US">,</span>再把糖粉過篩一起先混勻<span lang="EN-US">,</span>然後放無水奶油和水加入<span lang="EN-US">,</span>揉成糰<span lang="EN-US">,</span>攤開在桌面上<span lang="EN-US">,</span>要覆蓋塑膠袋<span lang="EN-US">,</span>鬆弛<span lang="EN-US">20</span>分鐘</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
[</span>油酥<span lang="EN-US">*15g]~</span>無鹽奶油<span lang="EN-US">200g </span>低筋粉</span></span></span><span lang="EN-US" style="font-family: "verdana" , sans-serif; font-size: xx-small;">400g <br />
</span></span></b><b><span style="font-family: "verdana" , sans-serif; font-size: xx-small; mso-bidi-font-family: 細明體;">◎</span></b><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">無鹽奶油與過篩的低粉一起混合均勻成糰<span lang="EN-US">,</span>先把油酥分割好備用<span lang="EN-US">(</span>要覆蓋</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">)<br />
[</span>月娘餡<span lang="EN-US">*30g]~</span>小月餅餡<span lang="EN-US">1200g </span>素蛋黃<span lang="EN-US">14</span>顆</span></span></span><span lang="EN-US"><br /><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">
</span></span></span></b><b><span style="font-family: "verdana" , sans-serif; font-size: xx-small; mso-bidi-font-family: 細明體;">◎</span></b><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">小月餅餡與蛋黃一起混合拌均勻<span lang="EN-US">,</span>再分割備用</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
[</span>撒粉<span lang="EN-US">]~</span>起司粉適量</span></span></span><span lang="EN-US"><br /><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">
</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">做法:</span><span lang="EN-US"><br /><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">
1.</span></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">將油酥包入油皮內擀開捲起共二次<span lang="EN-US">(</span>第二次不用捲的用三折法方式<span lang="EN-US">)</span>蓋上保鮮膜鬆弛<span lang="EN-US">30</span>分</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
2.</span>取一份油酥皮<span lang="EN-US">,</span>可用擀麵棍擀成一個小圓餅或用手捏成小圓餅<span lang="EN-US">,</span>包入月娘餡<span lang="EN-US">,</span>一手脫住一手用虎口圈住酥餅糰<span lang="EN-US">,</span>慢慢往上旋轉<span lang="EN-US">,</span>一邊旋轉一邊麵皮往上推直到頂端將口收緊<span lang="EN-US">,</span>排放烤盤裡</span></span></span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
3.</span>溫度僅做參考<span lang="EN-US">,</span>烤爐以<span lang="EN-US">220/200</span></span></span></span></span></b><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><b><span style="font-family: 標楷體; font-size: 16pt; mso-bidi-font-family: 細明體;">℃</span></b><b><span style="font-family: 標楷體; font-size: 16pt; mso-bidi-font-family: Calibri;"> </span></b></span></span></span><b><span style="font-family: 標楷體; font-size: 16pt;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">烤<span lang="EN-US">30</span>分鐘<span lang="EN-US">,</span>中間把烤盤掉頭一次</span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
*</span>小月餅餡可在烘焙材料行買到</span></span></span><span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span lang="EN-US">.<br />
*</span>金月娘酥我第一次吃到時<span lang="EN-US">,</span>覺得好香好好吃又不會太甜<span lang="EN-US">,</span>嗯<span lang="EN-US">!</span>今年多了項送人的拌手禮</span></span></span></span></span></span></span></span></span></span></span></span></b></div>
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<br />紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-24189465941347108252016-08-26T06:00:00.001-07:002016-08-26T18:57:35.853-07:00土鳳梨餡<div class="separator" style="clear: both; text-align: center;">
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土鳳梨餡(32斤)</div>
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<div class="text_exposed_root text_exposed" style="text-align: center;">
今天專程跑去139縣道往名間的方向找土鳳梨~</div>
<div class="text_exposed_root text_exposed" style="text-align: center;">
我已經有2年找不到我要的品質的土鳳梨了~</div>
<div class="text_exposed_root text_exposed" style="text-align: center;">
今天不汪我跑那麼遠終於讓我找到它~</div>
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<span class="text_exposed_hide">⋯⋯</span></div>
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還是在不顯眼的路旁看到專賣鳳梨拍賣場~</div>
<div class="text_exposed_show" style="text-align: center;">
看到滿間漂亮的土鳳梨讓我又驚又喜~</div>
<div class="text_exposed_show" style="text-align: center;">
因為土鳳梨又綠又大棵又漂亮~</div>
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我帶著興奮的心情買了32斤~</div>
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1 顆平均快3斤重~胖胖的非常漂亮~</div>
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準備帶回家要來做鳳梨酥~</div>
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32斤鳳梨+白糖(減糖)300g+水麥牙600g</div>
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我熬煮快3小時也站了快3小時~<br />
全身像做了三溫暖一樣~<br />
腳也開始酸起來了~<br />
32斤的土鳳梨從切剁煮~<br />
煮到最後剩2858g-136g盒子=2722g<span class="text_exposed_hide">⋯⋯</span><span class="text_exposed_show"><br />多麼珍貴又搞工的土鳳梨餡~<br />我已經累翻了~</span></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-27856760112896656082016-08-24T19:20:00.000-07:002016-08-28T01:10:20.124-07:00土鳳梨酥<div class="separator" style="clear: both; text-align: center;">
土鳳梨酥</div>
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所準備的材料用具</div>
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<span style="font-family: 新細明體;">
</span><span style="color: black; font-size: 11pt;">準備的材料用具</span></div>
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<span style="font-family: 新細明體;">
</span><span style="color: black; font-size: 11pt;">安佳奶油、低筋麵粉、糖、奶粉、起司粉 、蛋黃、全蛋、鹽少許、鳳梨餡</span></div>
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</span><span style="color: black; font-size: 11pt;">做法:</span></div>
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<span style="font-family: 新細明體;">
</span><span lang="EN-US" style="color: black; font-size: 11pt;">1</span><span style="color: black; font-size: 11pt;">、奶油室溫軟化打至淡黃色,打發後再加入糖粉打勻<span lang="EN-US">(</span>分批加入<span lang="EN-US">)</span>,之後再加一點點鹽<span lang="EN-US">(</span>千萬不要太多<span lang="EN-US">XD)</span>,攪拌均勻。</span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;"><span style="mso-bidi-font-weight: bold;">2</span></span><span style="color: black; font-size: 11pt;">、完成的步驟一,加入蛋黃和全蛋<span lang="EN-US">(</span>分批加<span lang="EN-US">)</span>,攪拌均勻。</span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;"><span style="mso-bidi-font-weight: bold;">3</span></span><span style="color: black; font-size: 11pt;">、完成的步驟二,依序加入過篩後的奶粉、起司粉和低筋麵粉,攪拌均勻。</span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;"> <span style="mso-bidi-font-weight: bold;">4</span></span><span style="color: black; font-size: 11pt;">、取<span lang="EN-US">30g </span>的麵糰捏平,加入<span lang="EN-US">20g </span>的鳳梨餡收口,壓入模型。</span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;"> <span style="mso-bidi-font-weight: bold;">5</span></span><span style="color: black; font-size: 11pt;">、烤箱預熱<span lang="EN-US">150</span>℃<span lang="EN-US">
5~10min</span>,鳳梨酥進烤箱後,溫度調為<span lang="EN-US">180</span>℃ ,烤<span lang="EN-US">10min</span>,然後翻面再以<span lang="EN-US">150</span>℃ 烤<span lang="EN-US">5min</span>,兩面均勻上色即可。</span></div>
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</span><span style="color: black; font-size: 11pt;">註:</span></div>
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<span style="font-family: 新細明體;">
</span><span lang="EN-US" style="color: black; font-size: 11pt;">1</span><span style="color: black; font-size: 11pt;">、步驟三加入低粉<span lang="EN-US">(</span>低粉要分批慢慢加入<span lang="EN-US">)</span>後,用按壓方式讓麵糰攪拌均勻,只要不會讓麵糰沾在手上就可以了。其實這份量不太需要另外加粉,因為後來有再做一次,當時在桌上壓麵糰覺得蠻黏手的,就加了一些麵粉進去,結果在包餡烘烤時,發現麵糰變得很乾很容易列開。</span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;">2</span><span style="color: black; font-size: 11pt;">、麵糰和餡的比例依個人喜好不同而改變,因為我不太喜歡吃外殼<span lang="EN-US">XD</span>,而且我的餡沒有很甜,所以我的餡料放很多,有料多實在的感覺<span lang="EN-US">XD</span></span></div>
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</span><span lang="EN-US" style="color: black; font-size: 11pt;">3</span><span style="color: black; font-size: 11pt;">、每家烤箱的溫度都不一樣,所以在烘烤的時候,自己要稍微注意一下,不然有可能會有太焦或不熟的問題噢!</span></div>
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壓模</div>
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壓模</div>
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完成壓模準備進烤箱</div>
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完成壓模準備進烤箱</div>
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<span style="font-size: xx-small;">2年了~已經2年沒做鳳梨酥了~<br />也已經忘了差不多~還要拿出小抄出來惡補一下~<br />做幾塊來嘗嘗看~先吃掉有破裂的~<br />土鳳梨本身就會散發出酸酸甜甜的滋味~真棒~<br />有1個小插曲~因為我不小心掉下1塊~<span class="text_exposed_hide">⋯⋯</span></span><span class="text_exposed_show"><br /><span style="font-size: xx-small;">那塊就分給阿肥跟小虎當作點心了~</span><br /><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fm7569038.blogspot.tw%2F&h=rAQEcAUaQAQH7ABPW352oM-LybTPloWliq8yUbe-2DZNeNA&enc=AZP7pDND7Evpm4_-gAljifi5Y6A7qRml_P-QWlRMl1XYAqdnlWix-o4kXBKLjNojMA1zOBcowPdoUB5pvxetRxloyYnpeT5ptiSBbrrdOSSSpuSVT5kKqxqzrxVbX65mikNsfStbdpI8rzfYBlBCcwUTaCWNheD8BttACdnvNgmJbuOL2-PLcak5Y7RKfIRT-m8gHQMMj6q_NiHX5YuzkNW2&s=1" rel="nofollow" target="_blank"></a></span></div>
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土鳳梨酥作品完成</div>
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包得像不像外面賣的鳳梨酥</div>
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美觀又好看~</div>
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最重要的是要好吃~</div>
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<br />紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0508台灣彰化縣和美鎮和美24.1122859 120.4983955999999824.0543114 120.41771459999998 24.1702604 120.57907659999998tag:blogger.com,1999:blog-5938295448733497115.post-16899691941642184752015-11-26T22:52:00.001-08:002015-11-26T22:52:39.107-08:00都市人日常飲食過於油膩,作息不正常,容易造成肥胖。那麼應該如何減肥呢?試試中藥減肥茶吧!<div class="separator" style="clear: both; text-align: center;">
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都市人日常飲食過於油膩,作息不正常,容易造成肥胖。那麼應該如何減肥呢?試試中藥減肥茶吧!<br /> 在家自製中藥減肥茶方便又減肥,買中藥材回家煮滾或沖泡即可飲用。<br /> 下面美容專家就來為你推薦幾款消脂解膩的中藥減肥茶,讓你在家喝喝自製減肥茶就瘦。<br /><br /> 清血消脂茶<br /><br /> 帶有玫瑰的香氣,烏梅淡淡的酸味很順口。<br /><br /> 材料:乾燥玫瑰花2克、烏梅2克、紅心芭樂2克、決明子2克、陳皮3克、甘草1克、仙楂3克、桑葉2克、洛神花2克、丹參3克、枸杞2克、水500c.c.<br /><br />做法:所有材料以清水略為清洗,加水煮開後靜置5分鐘,或用熱水沖泡15分鐘即可。<br /><br /> 清爽解膩茶<br /><br /> 屬於花茶的一種,滋味酸中帶甘。<br /><br /> 材料:<br /><br /> 基本材料:烏梅3克、山楂3克、甘草1克、水 200c.c.<br /><br />變化材料:洛神花、菊花或玫瑰花2克(3選1即可)<br /><br />做法:將所有材料以清水略為清洗,加水煮開後靜置5分鐘,或用熱水沖泡15分鐘即可。<br /><br /> 減脂茶<br /><br /> 枳實喝多會有輕瀉症狀,以一天喝一次為宜。<br /><br /> 材料:丹參2克、枳實2克、荷葉1克、厚朴2克、黃耆 3克、山楂3克、伏苓2克、決明子2克、白朮2克、薏苡仁2克、陳皮2克、大黃1克、水500c.c.<br /><br />做法:所有材料以清水略為清洗,加水煮開後靜置5分鐘,或熱水沖泡15分即可。<br /><br /> 桃仁丹參茶<br /><br /> 桃仁、丹參可活血化瘀、養血安神,綠茶能消脂利尿。每天早晚各1杯為限,解便較硬者可酌量吃少許桃仁,但腹瀉者不宜飲用。<br /><br /> 材料:桃仁6克、丹參3克、綠茶3克(可使用綠茶包代替)<br /><br />做法:所有藥材衝入250c.c.熱開水,燜泡20分鐘後即可飲用。<br /><br /> 山楂橘皮茶消脂<br /><br /> 山楂可消脂積,橘皮有利水理氣功效,荷葉則能解脂消腫。乾燥或新鮮橘皮均有療效。此道較溫和,無特殊禁忌,每天早晚各喝1杯即可。<br /><br /> 材料:山楂6克、橘皮5克、荷葉3克<br /><br /> 做法:所有藥材衝入250c.c.熱水燜泡20分鐘,過濾即可。<br /><br /> 煮茶小秘訣<br /><br /> 1.輕漂洗<br /><br /> 中藥材在製作過程中,難免會附著粉塵,煮茶前宜先用清水略為漂洗。<br /><br /> 2.水量足<br /><br /> 煎煮的水要蓋過藥材約3公分,器具宜用陶器或強化玻璃,不宜用鐵或鋁的材質。<br /><br /> 3.打成粉<br /><br /> 沒時間煎煮減肥茶也可以用泡的,請中藥房將藥材打碎,裝入濾茶袋即可沖泡飲用。<br /><br /> 了解藥性適量飲用<br /><br /> 現代人生活富裕,平常也有許多應酬,針對這些情況,醫師建議最好選擇低油、低鹽的飲食,淤酒也不應過量,才能確實維護身體健康。飲食油膩的人,建議多喝用山楂、荷葉、決明子、洛神花等調配的茶飲來平衡,“用煮或沖泡的都可以,多喝也不會造成身體負擔。”不過,醫師也提醒,減脂茶中因含有枳實的成分,攝取過量易造成腹瀉,一天喝一次為宜,若矯枉過正,就得不償失了。<br />
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-78890518312401470692015-11-22T16:15:00.001-08:002015-11-22T16:18:31.646-08:00消脂茶有哪些?<h2 class="title" data-article-link="http://qup211019.pixnet.net/blog/post/52416636" data-hot-link="//www.pixnet.net/blog/articles/category/0" data-site-category-id="0" data-site-category="不設分類" style="text-align: center;">
<a href="http://qup211019.pixnet.net/blog/post/52416636">消脂茶有哪些?</a></h2>
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<span style="font-size: 12pt;"><strong>消脂茶那麼多種,每一種功效都一樣嗎?有哪一種特別有效啊?</strong></span></div>
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美女中醫師3個月狂瘦13公斤,就是靠這個消脂茶,中醫師廖婉絨提供簡單的茶飲,能夠在暴飲暴食後幫助去油解膩,主要是以加溫腎散寒的藥材為主,這樣幫助代謝增快,材</div>
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料為山楂、陳皮、決明子各2錢,她說,山楂能消肉積,消化大魚大肉;陳皮助腸胃蠕動、消胃脹氣、幫助排嗝;決明子則有潤腸通便之效。若是排便不順,建議決明子可再增添些許</div>
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量。若是吃了較多米製品、地瓜和麵等澱粉含量較多的食物時,可於上述的材料之外,再加炒麥芽2錢,有助於消除囤積體內的澱粉。製作方法非常簡單,只要以500C.C.滾水沖</div>
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泡,若想消脂效果顯著,不妨用水300C.C.泡濃一點,就可以加強去脂消油的效果。廖婉絨產後13週內曾快速瘦了13公斤,就是利用按摩穴道及喝消脂茶才能快速瘦下來,即便現</div>
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在吃完大餐後,廖婉絨也還會邊看診,一旁放著一杯消脂茶,她特製的消脂茶除了上面3種成分外,還添加黃耆、車前子、甘草、玉米鬚、洛神花…等,她說這樣可以幫助味道喝起來</div>
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更順口,而且玉米鬚還是幫助消腫的一大利器呢!吃完大餐後如果感覺罪惡,這時不妨來杯消脂茶,廖婉絨還說,對於不愛喝水的美眉,也可以利用以1000C.C.沖泡來代替無味的</div>
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白開水喝,還能幫助代謝、排便,保持皮膚水噹噹。<br />
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<strong>其他消脂茶配方參考</strong><br />
( 1 )全方位消脂茶:<br />
* 材料:荷葉1錢,黃耆 1.5 錢,何首烏 1.5 錢,玫瑰花 1 錢,草決明 1.5 錢,生甘草 1 錢,葛根 3 錢,麥冬 2 錢。<br />
* 作法 :將上述材料加 2000 至 3000 ㏄ 水浸泡 30 分鐘,大火煮沸,轉小火燉煮 1 小時。( 2 人份)<br />
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<strong>( 2 )消脂菊花茶:</strong><br />
* 材料:山楂 3 錢,番瀉葉 1.5 錢,何首烏 2 錢,菊花 5 錢,生甘草 1 錢。<br />
(便秘嚴重加重番瀉葉的量 )( 2 人份 )<br />
* 作法:將藥材平均分為 2 份,每份加 250 cc 沸水沖泡,燜約 20 分鐘,即可 代茶飲用。<br />
* 功效:清熱潤腸通便,化痰消脂消食,預防動脈硬化。<br />
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<strong>(3)消脹瘦身茶:</strong><br />
* 材料:葛根 2 錢,黃耆 1 錢,麥芽 3 錢,荷葉 1 錢,丹參 1.5 錢。(腹瀉嚴重者加重葛根的量)<br />
【 作法同( 2 )】<br />
*功效:健脾補氣,止腹瀉,化痰消脂,利水濕,促進腦部血液循環</div>
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<strong>(4)清熱消脂茶凍 :</strong>*材料:<br />
山楂22.5g、炒決明子7.5g、何首烏7.5g、甘草7.5g、薏仁37.5g 、 白豪烏龍茶15g<br />
*作法:將所有材料加適當的水,浸泡30分鐘後,大火煮沸轉為小火,燉煮45分鐘 即可,茶沖泡多次加入,置入模型中放入冰箱,冷藏至果凍狀即可。<br />
*功效:化痰消脂消食,清熱潤腸通便,降低血膽固醇,預防動脈硬化;適用於習慣性便秘,肥胖症,高血脂症,青春痘,顏面性油膩等屬性熱性體質者。<br />
【注意事項】:平時容易胃酸過多的人,宜將山楂改為三七,以免胃痛;可適合一般人飲用,平時可作為體內環保茶消除體內過多的廢物 。<br />
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<strong>(5)玫瑰蜜棗茶:</strong><br />
加州蜜棗5顆,粉紅玫瑰一小搓即可(最好是買已經打碎的,比較能沖煮出味道)<br />
*作法:<br />
1. 準備500-600CC的水將蜜棗跟粉玫瑰都放進去。<br />
2. 放在爐火上加熱到滾熄火即可。 玫瑰蜜棗茶減肥茶的作法:<br />
減肥茶材料:加州蜜棗5顆,粉紅玫瑰一小搓即可(最好是買已經打碎的,比較能沖煮出味道)<br />
減肥茶作法:<br />
1. 準備500-600CC的水將蜜棗跟粉玫瑰都放進去。<br />
2. 放在爐火上加熱到滾熄火即可。<br />
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<strong>(6)玫瑰消脂飲:</strong><br />
*材料:玫瑰花10~15朵、決明子5錢、山楂3錢、陳皮2錢、甘草1錢<br />
*做法* 用適量熱水沖泡,即可飲用。<br />
*功效* 健脾理氣消脂。<br />
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<strong>(7)八味消脂茶配方﹕</strong><br />
草決明﹑陳皮﹑仙查﹑甘草﹑烏梅﹑黃耆﹑桑葉﹑車前子。<br />
功效﹕去脂減肥,利水潤腸,消積滯,排除宿便﹑腸胃悶脹。降低中性脂肪(三酸甘油脂)及膽固醇。<br />
食用方法︰一個療程30包,每日兩小包,每小包加熱400CC沖泡。或可用1000CC冷水同時放兩小包,大火滾後,慢火熬煮10分鐘。 平時當茶喝,飯後30分鐘內必飲用一杯,效用更速。禁忌︰孕婦﹑胃潰瘍﹑胃出血﹑習慣性腹瀉者不宜飲用。<br />
***欲積極消除腹部贅肉可另加蓮葉.不怕味苦的朋友可試試或潽耳茶或綠茶.。<br />
***迅速減肥配合法︰多運動,多流汗,少暴飲暴食,少油炸,少去一價吃到飽餐廳,不吃宵夜晚餐後絕不進食,除了茶﹑水。 飯吃七分飽哲學。<br />
瞭解藥性,喝的安心<br />
草決明︰去脂潤腸﹑降壓﹑明目﹑清肝火﹑降低中性脂肪及膽固醇。<br />
仙查︰健胃整腸﹑活血去瘀﹑降壓﹑清血油. 化解心血管阻塞﹑硬化。<br />
陳皮︰燥熱化痰﹑消脂理脹氣。<br />
烏梅︰減緩腸道蠕動﹑降低食慾。<br />
桑葉︰清肝明目﹑清燥肅肺﹑清油降。<br />
車錢子︰利水去濕﹑尤對水腫型肥胖者益助良多。<br />
甘草﹑黃耆︰於本方中用於中和酸傷胃之藥材,有保護胃壁,提振胃氣,平衡血壓之功。</div>
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<span style="font-size: 12pt;"><strong>消脂茶使用方法:</strong></span><br />
脂瘦身茶之飲用方法及注意事項,每日除了一大早起床,因為空腹需要先吃早餐外,任何時間都可飲用消脂瘦身茶,最佳的飲用時間是每兩餐之間,肚子最容易餓的時候,因為</div>
<div class="article-content-inner" style="text-align: center;">
空腹時嘴就容易饞,或者是睡覺前三小時飲用。體質易寒、虛冷、手腳涼冷、值經期的人,飲用時要喝溫熱的喔!另外,孕婦、老人、幼兒不宜服用,身體是屬於特殊狀況體質的</div>
<div class="article-content-inner" style="text-align: center;">
人,到中藥鋪購買時要跟藥師報備,並經過詳細說明後,才能抓藥服用之。我國衛生署於民國89年公布,減肥茶中若含有「番瀉甘」(Sennosides)劑量達12毫克以上者,將列為藥</div>
<div class="article-content-inner" style="text-align: center;">
品,而不屬於一般的食品。所以當你購買市壽任何消脂的口服產品,一定要先詳看說明,若「番瀉甘」高達12毫克以上者,將可能令你產生腹痛、腹鳴、血尿、脫水、癱瘓、心律不</div>
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整、暈厥、電解質不平衡等現象,嚴重者甚至會導至喪命,所以千萬不可大意,而購買至坊間的檸蒙檬有瘦身功能的消脂茶時,一定要請他標示明確的內容及份量(愛護自己才會有美好</div>
<div class="article-content-inner" style="text-align: center;">
的身體)。不同肥胖體質與消脂茶都有關連,現在很多人都崇尚自然,喜歡喝純正的中藥茶,但是,中藥茶要喝,也要對體質而下藥才有效喔!因為,不同體質的人,要使用不同的藥</div>
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材對於身體的健康才是最有效的。 中藥的藥材與體質有絕對的關連,所以,想要喝中藥的減脂茶之前,千萬記得先了解自己的體質,然後對症下藥,如此一來,肥胖的體質絕對有瘦</div>
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下來的一天。</div>
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為什麼大部分消脂茶含有山楂、陳皮、決明子呢?</div>
<div class="article-content-inner" style="text-align: center;">
<div>
<span style="color: black;">山楂具有降血脂,幫助食物消化的功能,自然是消脂茶不可或缺的成員</span><br />
<span style="color: black;">而陳皮是蜜橘果成熟之後的果皮烘乾而來,很多人會拿來入菜,卻很多人不知道,陳皮有調氣,利濕的功能,也可健胃整腸,幫助消化</span><br />
<span style="color: black;">最後是決明子,決明子藥性微寒,除了大家都知道的對眼睛很好外,也可幫助潤腸通便</span><br />
<br />
有了這三個成分其實還不夠,廖醫師自己特製的消脂茶就還另外加上了<span style="color: magenta;">黃耆、甘草、白茅根、黨蔘、玉米鬚、洛神花...等</span><br />
除了味道更順口外,妳們知道玉米鬚這玩意兒,可是消水腫的一大利器呢!!!<br />
廖醫師教大家,消脂茶可以加300-500c.c.沖濃了喝,也可以加800-1000c.c.(還可回衝),把它沖淡了喝<br />
<span style="color: black;">實驗後發現,如果吃了大餐,把消脂茶沖濃,去油解膩的效果相當好,還可以幫助消化那些令人充滿罪惡感的美食</span><br />
若是<span style="color: black;">平常時候,沖淡了喝,消水腫的效果超好的啦~</span><br />
<strong><br /></strong>再加上小小的按摩,功用加倍唷~<br />
拍打腹部<br />
<br />
做法:用空掌延肚臍四周,順時鐘方向拍打。<br />
<br />
說明:空掌拍打可控制力道,也不用擔心按壓不到穴位或身體傷害。肚臍周圍散佈脾、腎、胃等穴道,藉由拍打刺激可促進腸道消化蠕動。<br />
<br />
提醒:飯後1小時內不要拍打。每次可持續約3至5分鐘,讓腹部輕微發熱有助血液循環。<br />
緊實肌肉<br />
<br />
做法:平躺後雙腳與肩同寬,腰、臀同時上提,腹部用力,腳掌平貼地面,維持10秒當腹部微酸再放鬆,反覆做15次。<br />
<br />
說明:腰、腹部向上用力可運動到腹部的肌肉,若有多餘脂肪可幫忙消除,達到腹部緊實作用。<br />
<br />
提醒:飯後1小時內不可做,以免影響腸胃吸收。<br />
敲打腿外側<br />
<br />
做法:雙手握拳,從大腿外側髖骨向下敲打至腳踝,也可沿大腿內側向下輕輕敲打,重覆數次。<br />
<br />
說明:用拳頭敲打可讓疏通經絡,腿的外側分佈膽經;內側脾、腎經,後側為膀胱經,敲打按摩後有助體內器官作用,也可排除腿部多餘的水分。<br />
<br />
提醒:敲打時力道輕柔不用大力,以免造成瘀青。</div>
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<div class="article-content-inner" style="text-align: center;">
45度抬腿<br />
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做法:平躺、一腳彎曲,另一腳抬起和床面約呈45度,腳尖向上壓,維持10至15秒,兩腳交替重覆。<br />
<br />
說明:可運動股四頭肌和<a href="http://tw.knowledge.yahoo.com/question/article?qid=1709060701736#" title="小腿肌肉">小腿</a><a href="http://tw.knowledge.yahoo.com/question/article?qid=1709060701736#" title="肌肉">肌肉</a>,伸展腿部肌肉可兼具瘦腿效果。<br />
<br />
提醒:腳要伸直,有微酸的感覺效果較好。</div>
<div class="article-content-inner" style="text-align: center;">
握拳抬臂法<br />
<br />
雙手緊握成拳頭放在身體兩側,雙臂往兩旁伸直後,再慢慢往胸前集中再放下,用持續和緩的力道做此動作,重複20遍。但提醒,此動作應和緩,不適合快速、劇烈動作,否則易變成結實的肌肉。 <br />
<br />
<br />
手臂後擺法<br />
<br />
單手抓握600c.c.裝滿水的瓶子,然後將整隻手平貼在側身,把手臂由前向上往後腦杓擺動,手臂儘量向後伸展。但提醒,此動作也應和緩做,避免拉傷手臂。<br />
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-13083184395267710142015-11-18T19:37:00.001-08:002015-11-18T19:37:49.060-08:00桂圓來蒸米糕<div class="_5pbx userContent" data-ft="{"tn":"K"}" id="js_72">
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涼涼的天氣,用桂圓來蒸米糕,好香喔!<br />
山頂壯圓柴焙桂圓 <a href="http://goo.gl/8jVimQ" rel="nofollow" target="_blank">http://goo.gl/8jVimQ</a><br />
【桂圓糯米糕】<br />
<span class="text_exposed_hide">⋯⋯</span><div class="text_exposed_show">
食材:龍眼乾 、米酒頭、長糯米 、二砂糖<br /> 比例:糯米:水:米酒=1:0.8:2大匙<br /> 提醒:龍眼乾本身即有甜味,可酌量加糖<br />
做法:<br />1.將糯米洗淨,糯米、米酒、龍眼乾一同放置鍋中。<br />2.浸泡約15-20分鐘(這時可將龍眼乾撕成小片)<br />3.放入電鍋中,外鍋水約量米杯八分滿。<br />4.開關跳起後,悶約10分鐘再打開鍋蓋。打開後,是適量拌入砂糖。<br />5.攪拌均勻後,再蓋回鍋蓋,續悶保溫約5分鐘,即完成。</div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-87524676511385521562015-09-15T17:50:00.002-07:002015-09-16T03:37:37.270-07:00蛋黃酥<div style="text-align: center;">
量少可愛~送禮自用兩相宜~</div>
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今天的(塞是)有夠大的~</div>
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盒子都快裝不下了~</div>
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<br />
飽飽鼓鼓的~</div>
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<span style="color: #cc0000; font-size: large;">蛋黃酥 30個 餡每個20克</span></div>
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油皮(15克)-</div>
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中粉223克 糖粉45克 無水奶油82克 水104克</div>
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油酥(12克)-</div>
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低粉245克 無水奶油115克</div>
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上火200度 下火150克</div>
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烤25~30分</div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-56790355879054326912015-09-05T06:46:00.004-07:002015-09-05T07:01:27.840-07:00104年~月餅酥(6種內餡)<div class="separator" style="clear: both; text-align: center;">
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各種內餡~</div>
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外皮又美~</div>
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層次分明~</div>
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外皮加入天然的食材~</div>
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色香味俱全~</div>
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內餡多變化~</div>
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裡面還加滿滿核桃和鹹香蛋黃~</div>
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超搭配的組合~</div>
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隨時變化內餡~永遠吃不膩~</div>
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芋頭酥 24個</div>
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<span style="color: red;">油皮30/個-</span>中粉200克 糖粉15克</div>
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無水奶油70克 水105克</div>
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<span style="color: red;">油酥20/個-</span>低粉160克 無水奶油80克</div>
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上火150度 下火150度</div>
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烤25~30分</div>
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<br />紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-75431994721857244812015-01-26T05:26:00.002-08:002015-01-27T05:17:04.252-08:00溫馨蔡氏一家((芋頭酥~總合水果酥))(103年月餅總集)<div style="text-align: center;">
溫馨蔡氏一家</div>
<div style="text-align: center;">
溫馨蔡氏一家(103年月餅總集)<br />
芋頭酥~總合水果酥~↓<br />
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竹炭↓</div>
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芋頭↓</div>
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</div>
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黑糖↓</div>
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抹茶↓</div>
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紅鞠↓</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaPTYR6G8Q45JVj4gpnYCBtQIvyCfm1u8MuVE6xtkOQqocob190rVIl0WSdKpKGxxaNCRenxNfL8-5TuwnMqTkZzCEYvCrdViDK76isr6w1PMa9BiOZ6JoIVji3bAf6RRw7kQ55k1Isw/s1600/DSC05459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaPTYR6G8Q45JVj4gpnYCBtQIvyCfm1u8MuVE6xtkOQqocob190rVIl0WSdKpKGxxaNCRenxNfL8-5TuwnMqTkZzCEYvCrdViDK76isr6w1PMa9BiOZ6JoIVji3bAf6RRw7kQ55k1Isw/s1600/DSC05459.JPG" height="240" width="320" /></a></div>
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咖啡↓</div>
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檸檬↓</div>
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洛神花↓</div>
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橘色的是(黃金乳酪)↓</div>
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<br />紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-16551583639277507602013-09-17T06:53:00.000-07:002013-09-17T06:53:48.433-07:00綠豆碰<div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: bold;"><材料></span>---以下一份食譜可以做20個月餅喔~<br />
<br />
<span style="font-weight: bold;">------油皮的部分</span><br />
1.中筋麵粉------------250g<br />
2.糖粉-----------------25g<br />
3.無鹽奶油-----------85g<br />
4.水-------------------70g<br />
(視天氣溫度而增減,所以請不要一次全部倒入喔~)<br />
<br />
<span style="font-weight: bold;">------油酥的部分</span><br />
1.低筋麵粉-----------120g<br />
2.無鹽奶油-----------65g<br />
<br />
<span style="font-weight: bold;">------餡料的部分</span><br />
綠豆餡---------------600g<br />
肉鬆------------------適量<br />
<span style="color: #999999;">===================================================</span><span style="font-size: large;"><span style="color: #006633; font-weight: bold;"><span style="color: #009966;">綠豆餡</span></span></span><span style="color: #006633;"><span style="color: #009966;"></span><span style="color: black; font-weight: bold;">-做法</span></span><span style="color: #666666;"><br /></span><span style="font-weight: bold;">(材料)</span><br />
1.去皮綠豆仁(黃色的那種)--------------300g<br />
2.細砂糖----------------------------------150g<br />
3.鹽----------------------------------------5g<br />
4.蛋黃-------------------------------------1個<br />
5.無鹽奶油--------------------------------30g<br />
<br />
<span style="font-weight: bold;">(做法)</span><br />
<span style="font-weight: bold;">1.</span>先將去皮綠豆仁用清水洗乾淨,備用<span style="font-size: small;"><big>。</big><span style="font-weight: bold;">2.</span>接著拿大同電鍋出來,將洗好的綠豆仁放入內鍋內,<br />內鍋也要放米杯的2杯水量喔~<br />電鍋外鍋只需要放一杯米杯的水量就可以了<br /><br /><span style="font-weight: bold;">3.</span>待綠豆仁煮好,電鍋開關跳起來之後,先不要拿出來,<br />讓綠豆仁繼續待在電鍋內讓它悶約5分鐘左右再拿出來</span><span style="font-size: small;"><big>。</big><span style="font-weight: bold;">4.</span>用大的硬湯匙將煮好的綠豆仁壓成泥狀,因為電鍋已經幫你把綠豆仁<br />煮得很熟軟了,所以很輕易就可以用大湯匙壓成泥狀啦..<br /><br /><span style="font-weight: bold;">5.</span>接著放入細砂糖及鹽,攪拌均勻,放到爐火去用最小火溫熱鍋內的綠豆仁,<br />繼續趁還有餘溫放入一個蛋黃攪拌均勻之後,<br />再放入奶油,讓奶油也融化再綠豆仁內,這樣子就做好綠豆餡啦...<br /><br /><span style="font-weight: bold;">6.</span>請待冷之後,再放入冷藏室內冰約15-20分鐘,這樣子等會包餡料時比較容易整形</span><big><span style="font-size: small;">。<br /><span style="color: #993300;">要注意冰箱內的溫度喔..</span></span><span style="color: #993300;"><span style="font-size: small;">如果你家冰箱比較冷的話,放在冰箱下層也可以啦~<br />ps:如果攪拌綠豆碰時加入少許的花生油,還會更香醇好吃喔~</span></span></big><br />
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-85786205339846828872013-09-15T20:34:00.001-07:002013-09-15T20:34:52.038-07:00芋頭酥DIY<div style="text-align: center;">
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<span style="color: #00007f; font-weight: bold;"><span style="color: black;"><span style="color: red; font-family: "serif"; font-size: 28pt;"><span style="font-family: 新細明體;">芋頭酥</span></span></span></span></div>
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<span style="color: #00007f; font-weight: bold;"><span style="color: black;"><油皮> </span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="中筋麵粉"><span style="color: #e39d53;">中筋麵粉</span></a><span style="color: black;">280</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="低筋麵粉"><span style="color: #e39d53;">低筋麵粉</span></a><span style="color: black;">140<br />糖粉 28</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="無水奶油"><span style="color: #e39d53;">無水</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="奶油"><span style="color: #e39d53;">奶油</span></a><span style="color: black;">154<br />水 168<br /><br /><油酥> <br />低筋麵粉 350 <br />酥心粉 70<br />無水奶油168 <br /><br /><餡料><br />芋頭餡 720(一個20g)</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="椰漿"><span style="color: #e39d53;">椰漿</span></a><span style="color: black;">麻糬 10g/36個<br /><br /><br />作法:<br />1.先將油皮部分用</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="攪拌器"><span style="color: #e39d53;">攪拌器</span></a><span style="color: black;">打至光滑後拿出來蓋上蓋子鬆弛30分-->分割一個40g<br /><br />2.將芋頭包上麻糬備用<br /><br />3.油酥用麵刀拌均勻-->在滴染色醬(芋頭ㄉ)-->分割一個30g<br /><br />4.將油皮包上油酥(變</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="圓球"><span style="color: #e39d53;">圓球</span></a><span style="color: black;">型)-->收口朝上桿平(橢圓扁平型)-->在從側邊捲起-->在由上方捲起-->再用麵刀對切-->切口朝上-->桿圓片-->包入餡料-->放入</span><a class="liveword" href="http://tw.knowledge.yahoo.com/question/question?qid=1607091000842#" title="烤盤"><span style="color: #e39d53;">烤盤</span></a><span style="color: black;">(要噴水)-->180度/160度 烤30分 即可</span></a></span><br /><div align="center">
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #00007f; font-weight: bold;">芋頭酥</span></span><strong><span style="font-family: Georgia, "Times New Roman", serif;">約做12個<br /><br /><span style="color: #0000bf;">一.油皮麵皮部份</span><br />30g/個<br /><br />材料:<br />中筋麵粉200g,糖粉15g,無水奶油(註1)70g,<br />冷水105g,<br /><br /><span style="color: #c00000;"></span>步驟:<br />1.中筋麵粉用濾網過篩<br />2.將糖粉加入無水奶油中混合均勻<br />(無水奶油不要回溫到太軟的程度,不然混合時會黏手)<br />3.將過篩的粉類加入,先用手大約混合均勻<br />4.將冷水倒入用手攪拌搓揉5-6分鐘成為一個均<br /> 勻柔軟的麵團即可<br />5.盆子表面封上保鮮膜,醒置40分鐘<br /><br /><br /><span style="color: #00007f;">二.油酥麵皮部份</span><br />20g/個<br /><br />材料:<br />低筋麵粉160g,無水奶油(酥油)80g,芋頭香料(註2)數滴<br /><br />步驟:<br />做法:<br />1.將低筋麵粉用濾網過篩<br />2.將無水奶油加入低筋麵粉中,用手慢慢將酥油及粉搓揉<br /> 均勻<br />3.加入適量芋頭香料搓揉成為一個均勻的麵團就好,包上<br /> 保鮮膜放冰箱備用<br />(不需要搓揉過久,避免麵粉出筋影響口感)<br /><br /><br />*油皮油酥麵團製作方式也可以使用橄欖油,<br />請參考 : </span></strong><a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=79621&prev=-1&next=79421"><span style="color: #747147; font-family: Georgia, "Times New Roman", serif;"><strong>純素油皮油酥麵團</strong></span></a><br /><br /><br /><br /><strong><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #0000bf;">三.芋頭內餡<span style="color: #c00000;">540</span>g</span><br /><span style="color: #c00000;">45</span>g/個<br /><br />芋頭內餡做法請參考 : </span></strong><a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=77259&prev=77833&next=76627&l=f&fid=23"><span style="color: #747147; font-family: Georgia, "Times New Roman", serif;"><strong>芋頭餡</strong></span></a><strong><span style="font-family: Georgia, "Times New Roman", serif;"> <br /><br /><br /><span style="color: #0000bf;">四.包製</span><br /><br />1.油酥麵皮由冰箱取出,平均分割成6等份<span style="color: #c00000;">(每塊約40g)</span>滾成圓形<br />2.將醒置好的油皮麵皮平均分割成6塊<span style="color: #c00000;">(每塊約65g)</span>,捏成圓形<br />3.將油皮麵皮壓扁桿開,光滑面在外,包上一個油酥麵皮,收口捏緊<br />4.將包好的麵團稍微壓一下橄成橢圓形薄片,光滑面在下,由短向捲<br /> 起,收口朝下,蓋上擰乾的溼布再讓麵團休息10分鐘<br /><br /><br /><br />5.將休息好的麵團橄成長形後翻面,由短向捲起,蓋上擰乾的溼布<br /> 再讓麵團休息20分鐘<br />6.芋頭餡平均分成12個滾圓(每個<span style="color: #c00000;">45</span>g)<br /> 7.休息完成的麵團用刀子從中間部份切下成為2個麵團<br /> 8.分別將麵團橄成直徑約10cm圓形薄片<br /> <br /> <br /> <br />9.切開面朝外,中間放上芋頭餡,收口捏緊,成為一個圓形<br />10.將包好餡料的芋頭酥間隔整齊放入烤盤中<br />11.放進已經預熱至170度c的烤箱中烘烤25分鐘至餅皮<br /> 表面呈現一圈一圈明顯紋路即可</span></strong><br /><strong><span style="font-family: Georgia;"></span></strong><br /><br /><div align="center">
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-52221466495993570882013-09-15T19:07:00.004-07:002013-09-15T19:07:58.278-07:00葡萄乾瑞士捲<h2 style="text-align: center;">
<span style="color: #e39d53;"><img id="ll_0" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/99/l/kxDMT3lmw3boSM6heHefqA.jpg" /></span><span><br /><span style="font-size: 28px;"><br /><span style="font-family: 標楷體; font-size: small;"><span style="font-size: medium;">這是我第一次學的作品~葡萄乾瑞士捲</span>~</span></span><span><span style="font-size: 28px;"><span style="font-size: 28px;"><span style="font-size: 26px;"><span style="font-family: 標楷體;"><span style="font-family: 標楷體; font-size: 24px;"><span style="font-size: 11px;"><span style="font-size: medium;"><span style="font-size: medium;">剛開始學樣樣都是從0開始學~</span></span><span style="font-size: small;"><span style="font-size: medium;">只要老師不嫌我吵發問多囉~</span></span><span style="font-size: small;"><span style="font-size: 28px;"><span style="font-size: medium;">也說真的在課堂上我發問的問題還真多ㄋ</span>~</span></span><span style="font-size: medium;"><span style="font-size: medium;">因為我甚麼都不懂~又很有興趣所以囉</span>~~~~~~~</span></span></span></span></span></span></span></span></span></h2>
<span style="font-size: 28px;"><span style="font-size: 28px;"><span style="font-size: 26px;"><span style="font-family: 標楷體;"></span></span></span></span><div align="center" class="msgcontent">
<span><span><img id="ll_1" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/0/l/_EkgS8aAzK12gjuXKMz9cQ.jpg" /><br /><br /><span style="font-family: 標楷體; font-size: medium;"><span style="font-size: medium;">製作材料<br />1、蛋黃100克<br />細砂糖30克</span><br /><span style="font-size: medium;">鹽1克<br />沙拉油60克<br />奶水60克<br />2、香草粉1克<br />低粉100克<br />玉米粉5克<br />泡打粉1.5克<br />3、蛋白200克<br />塔塔粉2克<br />細沙100克<br />4、葡萄乾50克</span></span> </span></span></div>
紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-19690082341951990762013-09-15T19:05:00.003-07:002013-09-15T19:05:32.241-07:00桂圓蛋糕<div align="center">
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(第8堂)桂圓蛋糕</div>
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我今天完成的作品桂圓蛋糕</div>
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按照規定的份量做的~跟外面買的桂圓蛋糕是一模一樣~</div>
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完成後放一天或放入冰一天味道會更入味好吃~</div>
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<span style="font-size: small;"><span style="color: #c00000; font-family: j19;"><span lang="EN-US"><span><strong>桂圓蛋糕(食譜)</strong></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>1.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">奶水</span><span lang="EN-US"> 160 g</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>2.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">桂圓肉</span><span lang="EN-US"> 300 g</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>3.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">養樂多</span><span lang="EN-US"> 2 </span><span style="font-family: 新細明體;">罐</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>4.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">全蛋</span><span lang="EN-US"> 380 g </span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>5.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">細砂糖</span><span lang="EN-US"> 200g </span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>6.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">低粉</span><span lang="EN-US"> 360 g</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>7.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">泡打粉</span><span lang="EN-US"> 4 g</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>8.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">小蘇打粉</span><span lang="EN-US"> 4 g</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>9.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">鹽</span> </strong></span></span><span style="font-family: j19;"><strong><span style="font-family: 新細明體;"><span style="font-size: small;">少許</span></span><span style="font-size: small;"><span lang="EN-US"><span>10.</span></span><span style="font-family: 新細明體;">沙拉油</span><span lang="EN-US"> 300 g</span></span></strong></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>11.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">核桃</span> </strong></span></span><span style="font-family: j19;"><strong><span style="font-family: 新細明體;"><span style="font-size: small;">少許</span></span><span style="font-size: small;"><span style="color: red;"><span style="font-family: 新細明體;"></span></span></span></strong></span></div>
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<span style="font-family: j19;"><span style="font-size: small;"><span style="color: red;"><strong><span style="font-family: 新細明體;">作法</span><span lang="EN-US">: </span></strong></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>1.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">桂圓肉切粹加養樂多煮到無水</span><span lang="EN-US">.</span><span style="font-family: 新細明體;">放涼</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>2.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">全蛋</span><span lang="EN-US">+</span><span style="font-family: 新細明體;">細砂糖</span><span lang="EN-US">+</span><span style="font-family: 新細明體;">鹽打發</span><span lang="EN-US">,</span><span style="font-family: 新細明體;">打到會慢慢滴下的程度</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>3.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">加入低粉</span><span lang="EN-US">.</span><span style="font-family: 新細明體;">泡打粉</span><span lang="EN-US">.</span><span style="font-family: 新細明體;">小蘇打粉輕輕拌合</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>4.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">慢慢加入奶水及冷卻煮好的桂圓肉</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>5.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">加入沙拉油拌勻</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>6.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">入蛋糕模中</span><span lang="EN-US">.</span><span style="font-family: 新細明體;">約</span><span lang="EN-US">6~7</span><span style="font-family: 新細明體;">分滿</span><span lang="EN-US">.</span><span style="font-family: 新細明體;">上面灑上核桃</span></strong></span></span></div>
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<span style="font-size: small;"><span style="font-family: j19;"><strong><span lang="EN-US"><span>7.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: 新細明體;">約</span><span lang="EN-US">30</span><span style="font-family: 新細明體;">杯</span><span lang="EN-US"><span> </span></span><span style="font-family: 新細明體;">溫度</span><span lang="EN-US">:210/170<span> </span></span><span style="font-family: 新細明體;">時間</span><span lang="EN-US">: 25 </span><span style="font-family: 新細明體;">分</span></strong></span></span></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-59629504889053087362013-09-15T19:04:00.002-07:002013-09-15T19:04:37.932-07:00杯子蛋糕 <h2>
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杯子蛋糕</div>
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《<a href="http://www.diybakery.com/recipe/"><span style="color: #e39d53;">烘焙食譜</span></a>》</div>
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<tr><td bgcolor="#cc00cc" height="27" valign="center"><span class="text" style="color: #006600;"><span class="copyright"><span class="text" style="color: #006600;"><span class="copyright"><span style="color: white;"><img align="middle" height="10" src="http://www.diybakery.com/images/note_r2_c2.gif" width="25" /></span></span></span></span><span style="color: #cc00cc;">《</span><span style="color: white;">杯子蛋糕<span style="color: #cc00cc;">》</span></span><span class="copyright"><span style="color: white;"><img align="middle" height="10" src="http://www.diybakery.com/images/note_r2_c2.gif" width="25" /></span> </span></span></td></tr>
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<tr><td width="24%"><span style="font-size: x-small;"><img height="20" src="http://www.diybakery.com/recipe/images/list_material.gif" width="105" /></span></td><td width="76%"><hr noshade="" size="1" />
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<tr><td width="24%"> </td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">材料1 <br />蛋..4個(約250g) <br />細糖..95g <br />鹽..1/4茶匙 <br /> <br />材料2 <br /><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#"><span style="color: #e39d53;">中筋麵粉</span></a>..110g <br /><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#"><span style="color: #e39d53;">泡打粉</span></a>..1/4茶匙 <br /><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#"><span style="color: #e39d53;">香草粉</span></a>..1/4茶匙 <br /> <br />材料3 <br /><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#"><span style="color: #e39d53;">SP</span></a>..12.5g <br />奶水..40g <br />沙拉油..40g </span></td></tr>
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<tr><td width="24%"> </td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">(一)將蛋、細糖、鹽<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(材料1-圖1)</span></a>一起放入攪拌鋼內,將糖完全打散<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖2)</span></a>。 (二)打散後將中筋麵粉、泡打粉、香草粉<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(材料2-圖3)</span></a>過篩後一起倒入步驟1中拌勻<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖4)</span></a>。 (三)拌勻後將材料3<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖5)</span></a>中的SP加入<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖6)</span></a>,讓SP打發<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖7)</span></a>(以手指沾一點,黏稠垂下即可)。 (四)繼續再將奶水加入<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖8)</span></a>,以慢速攪拌均勻,再加入沙拉油<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖9)</span></a>攪拌均勻即可。 (五)可用擠花袋或湯匙,倒入模型中<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖10)</span></a>,進爐烘烤。 (六)烤至表面著色後<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖11)</span></a>,即可將上火調為150度,繼續烤熟就可以了<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail"><span style="color: #e39d53;">(圖12)</span></a>。 </span></td></tr>
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<span style="color: white;">自助烘焙網</span></div>
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<tr><td width="24%"> </td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">◎烘烤前可在上面攦些杏仁角或是任何喜歡的! <br />◎本食譜約可做21個杯子蛋糕。 </span></td></tr>
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<tr><td height="15" width="24%"><span style="font-size: x-small;"><img height="20" src="http://www.diybakery.com/recipe/images/list_usingtime.gif" width="105" /></span></td><td height="15" width="76%"><hr size="1" />
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<tr><td width="24%"> </td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">15~18分鐘</span></td></tr>
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</td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">上火:200度</span></td></tr>
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</td><td width="76%"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">下火:150度</span></td></tr>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-50454282920758253552013-09-15T18:46:00.002-07:002013-09-15T18:46:39.663-07:00手指餅乾(第12堂)2 <h2>
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<tr><td valign="top" width="3%"><span style="color: #e39d53;"></span></td><td bgcolor="#ffffff" rowspan="2" valign="top" width="94%"><div align="center">
手指餅乾(第12堂)2</div>
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<tr><td colspan="2"><span class="txt15pt"><span style="color: #666666;">手指餅乾(1)</span></span></td></tr>
<tr><td colspan="2"><img height="9" src="http://www.skybake.com/images/right_09.gif" width="410" /></td></tr>
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<span style="color: #990000;"><strong>【材 料】</strong></span></div>
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<tr><td class="txt12pt">a.<a href="http://www.ytower.com.tw/material/material-search.asp?key=蛋黃" target="_blank"><span style="color: #e39d53;">蛋黃</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
50公克</div>
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<tr><td class="txt12pt"> <a href="http://www.ytower.com.tw/material/material-search.asp?key=細砂糖" target="_blank"><span style="color: #e39d53;">細砂糖</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
25公克</div>
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<tr><td class="txt12pt">b.<a href="http://www.ytower.com.tw/material/material-search.asp?key=蛋白" target="_blank"><span style="color: #e39d53;">蛋白</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
80公克</div>
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<tr><td class="txt12pt"> <a href="http://www.ytower.com.tw/material/material-search.asp?key=細砂糖" target="_blank"><span style="color: #e39d53;">細砂糖</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
50公克</div>
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<tr><td class="txt12pt"> <a href="http://www.ytower.com.tw/material/material-search.asp?key=塔塔粉" target="_blank"><span style="color: #e39d53;">塔塔粉</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
1公克</div>
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<tr><td class="txt12pt">c.<a href="http://www.ytower.com.tw/material/material-search.asp?key=低筋麵粉" target="_blank"><span style="color: #e39d53;">低筋麵粉</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
100公克</div>
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<tr><td class="txt12pt"> <a href="http://www.ytower.com.tw/material/material-search.asp?key=糖粉" target="_blank"><span style="color: #e39d53;">糖粉</span></a> </td><td class="txt12pt" valign="bottom"><div align="right" class="table-underline">
適量</div>
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<tr><td colspan="2" valign="top"><span class="txt12pt"><span style="color: #660000;"><strong><span style="color: #990000;">【做 法】</span></strong></span></span></td></tr>
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<tr><td class="txt12pt" width="5%">1</td><td class="txt12pt" width="95%">取材料A中的蛋黃和細砂糖一起使用打蛋器,打至顏色變為乳白色並且體積變大。</td></tr>
<tr><td class="txt12pt" width="5%">2</td><td class="txt12pt" width="95%">再取材料B的所有材料,一起攪打至溼性偏乾性的狀態後,分次加入作法1的材料中輕輕攪拌數下。</td></tr>
<tr><td class="txt12pt" width="5%">3</td><td class="txt12pt" width="95%">加入低筋麵粉於作法2中,拌勻至呈現出有粗粗狀的麵糊狀態即可。</td></tr>
<tr><td class="txt12pt" width="5%">4</td><td class="txt12pt" width="95%">將麵糊裝入擠花袋中。</td></tr>
<tr><td class="txt12pt" width="5%">5</td><td class="txt12pt" width="95%">在烤盤中擠出長條形狀的小麵糊。</td></tr>
<tr><td class="txt12pt" width="5%">6</td><td class="txt12pt" width="95%">灑上糖粉後,放入烤箱中以上火220℃、下火180℃烤約15分鐘。</td></tr>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-28850978178945910542013-09-15T18:45:00.001-07:002013-09-15T18:45:23.566-07:00用電鍋做的蘿蔔糕 <h2 style="text-align: center;">
<strong><span style="color: red; font-family: 新細明體; font-size: 20pt;">用電鍋做的蘿蔔糕</span></strong><strong><span lang="EN-US" style="color: red; font-family: 新細明體; font-size: 20pt;"></span></strong></h2>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">我們家小孩超喜歡吃的~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">看到蘿蔔糕他們飯都可不吃而只吃蘿蔔糕~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">想必他們有多捧場多喜歡ㄋ~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">一次做的份量大概是小家庭的兩三天份~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">又不怕吃不完壞掉~因為這是沒防腐劑~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">只有2到3天的試嘗期~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">又不能放冷凍~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">放冷凍再拿出來馬上爛掉不能吃~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">想吃的話再做囉~</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;"><span style="color: #c00000;"></span></span></strong> </div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;"><span style="color: #c00000;"></span></span></strong> </div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;"><span style="color: #c00000;">準備材料:</span></span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">白蘿蔔約<span lang="EN-US">2~3</span>斤</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">再來米粉<span lang="EN-US">600g</span></span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;"><span lang="EN-US"></span>冷開水<span lang="EN-US">4</span>碗</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">玻璃紙1/4張<span lang="EN-US"></span></span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt; line-height: 180%;">調味料:白胡椒粉少許<span lang="EN-US">, </span>鹽適量(我是用4小匙)</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt; line-height: 180%;">蔥酥適量</span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt; line-height: 180%;">(如果想要再硬一點可以加2小匙的蕃薯粉比較有口感)<span lang="EN-US"><br /></span>烹調時間:第一次電鍋<span lang="EN-US">3</span>杯水 <span lang="EN-US">~</span></span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt; line-height: 180%;"><span lang="EN-US"></span>第二次加<span lang="EN-US">2</span>杯水跳起就完成<span lang="EN-US"><br /></span><span style="color: red;">做法:</span><span lang="EN-US"><br />1.</span>蘿蔔全部刨成絲<span lang="EN-US">, </span>放入鍋子裡炒<span lang="EN-US">(</span>不用放油<span lang="EN-US">), </span>用小火蓋鍋蓋悶至熟爛出水加入鹽與白胡椒<span lang="EN-US">(</span>依各人口味<span lang="EN-US"><span style="color: red;"><span style="color: black;">)</span></span></span></span></strong></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt; line-height: 180%;"><span lang="EN-US"><span style="color: red;">(如果可以的話加入果汁機攪拌成糊~吃起來會比較綿密)</span><br />2.</span>再來米粉6<span lang="EN-US">00g</span> 加<span lang="EN-US">4</span>碗冷開水拌勻過濾無結塊再加入<span style="color: #c00000;">蔥酥</span><span lang="EN-US"> ,</span>即成再來米漿~備用~<span lang="EN-US"><br />3.</span>鍋裡維持小小火<span lang="EN-US">, </span>一邊攪拌 分次加入準備好的再來米漿<span lang="EN-US"><br />4.</span>全部拌勻後<span lang="EN-US">, </span>用大同電鍋蒸<span lang="EN-US">, 第</span>一次外鍋加<span lang="EN-US">3</span>杯水 跳起後再加<span lang="EN-US">2</span>杯<span lang="EN-US">,</span>共需2次然後悶一下<span lang="EN-US">, </span>用筷子插看看有無漿粘在筷子上<span lang="EN-US">, </span>沒有粘表示已熟透啦<span lang="EN-US"><br /></span><span style="color: maroon;">小秘訣:</span><span lang="EN-US" style="color: maroon;"><br /></span><span style="color: maroon;">只有蒸的時候比較花時間<span lang="EN-US">, </span>不過電鍋不用顧啦<span lang="EN-US"><br /></span>蒸好後吃的到蘿蔔的清甜喔<span lang="EN-US">^^</span></span></span></strong></div>
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<strong><span style="color: maroon; font-family: 新細明體; font-size: 16pt; line-height: 180%;">成品照片</span></strong><strong><span lang="EN-US" style="color: maroon; font-size: 16pt; line-height: 180%;"></span></strong></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-49874798489584162552013-09-15T18:43:00.002-07:002013-09-15T18:43:35.229-07:00在來米蘿蔔糕 <h2 style="text-align: center;">
<span style="color: #e39d53;"><img id="ll_0" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/26/l/eRXdLReKkUEJKwwPxfDPmw.jpg" /><br /></span><a href="http://tw.myblog.yahoo.com/una620320/profile"><span style="color: #747147;">紅豆</span></a>說要直接用在來米來做蘿蔔糕,操作度雖然沒<br />有使用米粉來做這麼方便,蒸出來的蘿蔔糕也比較<br />軟,但是口感很好. 加了紅蔥頭及香菇蝦米,濃濃台<br />灣好味道~<br /><br /><br /><br /><br /><span style="color: #00007f; font-weight: bold;">在來米蘿蔔糕</span><br />5-6人份<br /><br />材料:<br />在來米300g,白蘿蔔600g,冷水300g<br />紅蔥頭4瓣,蝦米1小把,乾香菇4朵,<br /><br />調味料:<br />鹽1茶匙,醬油1/2茶匙,糖1/2茶匙,白胡椒粉少許<br /><br />步驟:<br />1.在來米洗乾淨將水份瀝乾<br />2.然後加入冷水300g淨泡2-3小時<br />3.將在來米及浸泡的水放入果汁機中打成細密的米漿備用<br /> (越細越好)<br /><br /><img id="ll_1" src="http://f23.yahoofs.com/myper/8bO6wmCeFRjv7ZnJEKc-/blog/ap_F23_20100320090901457.jpg?TTw.H7MBp1Prs.KK" /><br /><br />4.乾香菇泡冷水軟化後切末,蝦米洗淨,紅蔥頭切末<br />5.白蘿蔔去皮刨成粗絲<br />6.鍋中倒入2-3大匙油,依序將紅蔥頭,蝦米及香菇放入炒香<br />7.再將白蘿蔔絲及調味料加入拌炒2-3分鐘<br />8.然後將打好的米漿加入混合均勻<br /><br /><img id="ll_2" src="http://f23.yahoofs.com/myper/8bO6wmCeFRjv7ZnJEKc-/blog/ap_F23_20100320090904257.jpg?TTw.H7MBhSu_dbdD" /><br /><br />9.使用小火將全部材料煮到濃稠成團狀的程度<br /> (一邊煮一邊不停翻攪)<br />10.將濃稠的粉漿倒入鋪上不沾烤焙紙的模具中<br />11.把表面稍微抹平整<br />12.放入已經煮沸的蒸鍋中,大火蒸1個小時<br /> (蒸的時間會因為厚度有所不同,越厚需要的時間會越久)<br />13.將蒸好的蘿蔔糕由蒸籠中取出放涼<br /> (剛蒸好感覺軟是正常的,涼透了會變硬,再由模子中拿出來)<br />14.切成片狀用油煎至金黃沾蒜頭醬油膏食用<br /><br /><img id="ll_3" src="http://f23.yahoofs.com/myper/8bO6wmCeFRjv7ZnJEKc-/blog/ap_F23_20100320090906977.jpg?TTw.H7MBk8x4S_nQ" /><br /><br /><br />補充:<br />1.在來米做出來的蘿蔔糕會比使用米粉來做軟很多<br /> 是正常的,涼透冰過再切會比較好切.<br /><br /><br /><br /><br />格友延伸做法:<br /><br /><a href="http://tw.myblog.yahoo.com/jw%21FSGVvk2cHhYKcxcB3gl2zkOO/article?mid=443&page=1#453"><span style="color: #747147;">MAY的蘿蔔糕 芋頭糕</span></a><br /><br /><a href="http://tw.myblog.yahoo.com/lin60133-0952491165/article?mid=1114&page=0#1116"></a></h2>
紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-10761370787585276732013-09-15T18:42:00.002-07:002013-09-15T18:42:37.311-07:00芋圓地瓜圓DIY <h2 style="text-align: center;">
<span lang="EN-US" style="font-family: 標楷體;"><span style="color: #e39d53; font-size: small;"><img id="ll_0" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/78/l/wEHH6oc2Sg8CWg4wQBzD9Q.jpg" /></span> </span></h2>
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<strong><span style="color: black; font-family: 標楷體;"><span style="font-size: small;">芋圓地瓜圓<span lang="EN-US"></span></span></span></strong></div>
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<span style="font-size: small;"><strong><span style="color: black; font-family: 標楷體;">芋圓和地瓜圓的做法非常簡單,只要把芋頭或地瓜蒸熟,加太白粉揉搓成團,切一切就可以煮了,所以它的重點就是要用品質好,又香又鬆的芋頭和地瓜。</span></strong><strong><span lang="EN-US" style="color: black; font-family: 標楷體;"> </span></strong></span></div>
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<strong><span lang="EN-US" style="color: black; font-family: 標楷體;"><span style="font-size: small;"></span></span></strong> </div>
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<strong><span style="color: black; font-family: 標楷體;"><span style="font-size: small;">太白粉的成份不是馬鈴薯粉就是樹薯粉,兩種都可以做,但樹薯粉好像更<span lang="EN-US">Q</span>一點。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="color: black; font-family: 標楷體;"><span style="font-size: small;">加太白粉的量非常重要。芋頭和地瓜的滋味清淡,如果加太多太白粉,就吃不出它們的味道了,我建議最多只能加芋頭或地瓜淨重<span lang="EN-US">20%</span>的太白粉。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="color: black; font-family: 標楷體;"><span style="font-size: small;">為了不多加太白粉,蒸芋頭或地瓜時要避免水份滴入,不然加了<span lang="EN-US">20%</span>的太白粉還是糊糊的不能成團,就非得多加不可。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span lang="EN-US" style="color: black; font-family: 標楷體;"><span style="font-size: small;"></span></span></strong> </div>
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<strong><span style="color: black; font-family: 標楷體;"><span style="font-size: small;">如果芋頭和地瓜蒸的很乾,不用加到<span lang="EN-US">20%</span>的太白粉就能揉成團,那麼可以自行決定是這樣就好,還是加足<span lang="EN-US">20%</span>的太白粉再加少許水份,使芋頭團或地 瓜團軟硬合宜。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span lang="EN-US" style="font-family: 標楷體;"><span style="font-size: small;"></span></span></strong> </div>
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<span style="background-color: white; color: maroon; font-size: small;"><strong><span style="color: black; font-family: 標楷體;"></span></strong></span> </div>
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<span style="background-color: white; color: maroon; font-size: small;"><strong><span style="color: black; font-family: 標楷體;">地瓜圓做法:</span></strong></span></div>
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<span style="font-size: small;"><strong><span style="color: black; font-family: 標楷體;">地瓜泥 <span lang="EN-US">600g</span><span lang="EN-US"><span> </span></span>地瓜粉<span lang="EN-US"> 240g<span> </span></span>太白粉 <span lang="EN-US">60g</span><span lang="EN-US"><span> </span></span>糖三大匙</span></strong><strong><span style="color: #ff6600; font-family: 標楷體;">(不想吃太甜的就少加點!)<span lang="EN-US"><span> </span></span></span></strong><strong><span style="color: black; font-family: 標楷體;">需要少許水</span></strong><strong><span style="color: #ff6600; font-family: 標楷體;">(看你的地瓜怎麼弄熟的以及和本身水分有多少安捏!)<span lang="EN-US"></span></span></strong></span></div>
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<strong><span style="color: maroon; font-family: 標楷體;"><span style="font-size: small;"><span style="color: black; font-family: 標楷體; font-size: 12pt;">芋頭圓跟地瓜圓做法差不多</span></span></span></strong></div>
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<strong><span style="color: maroon; font-family: 標楷體;"><span style="font-size: small;"></span></span></strong> </div>
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<strong><span style="color: maroon; font-family: 標楷體;"><span style="font-size: small;">做 法</span><span style="font-size: small;"><span lang="EN-US">:<br />(1)</span>將芋頭與地瓜去皮後,切成塊狀,分別放入電鍋蒸熟,取出稍涼後,搗成泥狀,先後再加入細糖和地瓜粉太白粉揉至不黏手,將粉糰搓成長條狀,再切成塊狀。</span><span style="font-size: small;"><span lang="EN-US"> <br />(2) </span>另煮<span lang="EN-US">1</span>鍋水,水開後將作好的芋圓及地瓜圓放入煮至浮起,再撈至糖水中即可。</span><span lang="EN-US"><br /></span></span></strong><div align="center" class="MsoNormal" style="margin: 0cm 0pt;">
<span style="color: #c00000;"><strong><span lang="EN-US" style="color: maroon; font-family: 標楷體; font-size: 20pt;">(3)</span></strong><strong><span style="color: maroon; font-family: 標楷體; font-size: 20pt;">最重要的一點就是想吃多少就煮多少以免破壞品質<span lang="EN-US">Q</span>度</span></strong><strong><span lang="EN-US" style="font-family: 標楷體; font-size: 20pt;"></span></strong></span></div>
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<strong><span style="color: maroon; font-family: 標楷體;"><span style="font-size: small;">備 註<span lang="EN-US">:</span></span></span></strong></div>
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<span style="font-size: small;"><strong><span style="color: maroon; font-family: 標楷體;">地瓜粉口感較<span lang="EN-US">Q</span>,太白粉口感較軟,兩者可以一半一半混合使用,創造出不同的口感,用量可不用侷限,只要揉至粉糰不黏手即可, </span></strong><strong><span lang="EN-US" style="color: maroon; font-family: 標楷體;"></span></strong></span></div>
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<strong><span lang="EN-US" style="font-family: 標楷體; font-size: 16pt;"><span lang="EN-US" style="color: black; font-family: 標楷體;"><span style="font-size: small;"><img id="ll_3" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/79/l/lDCPhGmGn5sZYq9AuDozeA.jpg" /></span></span></span></strong></div>
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<strong><span lang="EN-US" style="font-family: 標楷體; font-size: 16pt;"><span lang="EN-US" style="color: black; font-family: 標楷體;"><span style="font-size: small;"></span></span></span></strong> </div>
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<strong><span lang="EN-US" style="font-family: 標楷體; font-size: 16pt;"><span lang="EN-US" style="color: black; font-family: 標楷體;"><span style="font-size: small;"></span></span></span></strong> </div>
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<strong><span lang="EN-US" style="font-family: 標楷體; font-size: 20pt;">PS(</span></strong><strong><span style="font-family: 標楷體; font-size: 20pt;">我是用中型攪拌機做的所以速度快又<span lang="EN-US">Q</span>勁夠<span lang="EN-US">)</span></span></strong></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-8231778430215349492013-09-15T18:41:00.002-07:002013-09-15T18:41:48.158-07:00杏仁牛軋糖DIY <h2 style="text-align: center;">
<span style="color: #e39d53;"><img id="ll_0" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/98/l/kxJ3T4898k1oaikQG7O.Pw.jpg" /></span></h2>
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<span style="color: #e39d53;"><img id="ll_1" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/91/l/9Drztpi32yXzvta.rPJJsw.jpg" /></span></div>
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我今天忽然心血來潮想做杏仁牛軋糖 ~</div>
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本來想說會不成功~</div>
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結果超呼我原本的預料~</div>
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成功了~我真開心~</div>
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先生說朋友的老婆在賣杏仁牛軋糖生意很不錯還想網啪ㄋ ~</div>
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我想我也來試試做杏仁牛軋糖 來玩玩~</div>
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我今天是第一次試做的~濃濃的奶香小孩超喜歡的~</div>
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我成功了~超成功的~以上是我的成果~</div>
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<span style="color: #00007f; font-weight: bold;"></span> </div>
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<span style="color: #00007f; font-weight: bold;">杏仁牛軋糖</span><br />約850g<br /><br />材料:<br /><span style="color: #c00000;">a.冷水100,細砂糖100g,水麥芽500g,鹽1小撮</span><br />b.蛋白50g,細砂糖20g,<br />c.無鹽奶油80g,全脂奶粉200g,<br />d.杏仁果200g,<br /><br />事先準備工作:<br />1.材料秤量好<br />2.需要一支溫度計及擀麵棍或木匙,<br />3.烤盤上鋪一張防沾烤布<br />4.室溫雞蛋將蛋白分出取50g<br /> (蛋白不可以沾到蛋黃,水份及油脂)<br />5.杏仁果放入已經預熱到150度c的烤箱中烘烤7-8分鐘,<br /> 然後將溫度降低到100度c保溫著備用<br />6.無鹽奶油+全脂奶粉放入盆中,用手直接捏合成為鬆散的粉狀備用<br /><br /><img id="ll_2" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/94/l/abE9J9R6IuMvwLg2X9ThvQ.jpg" /><br /><br />步驟:<br />1.依序將a材料中的冷水,細砂糖,水麥芽及鹽放入盆中<br />2.一開始不要攪拌,用小火熬煮,抬起鋼盆輕輕晃動讓材料融合在一起<br />3.慢慢就會看到糖漿開始冒泡泡<br />4.將溫度計放上,約煮到110度c就開始準備打蛋白<br />5.b材料中的蛋白先用打蛋器打出一些泡沫,然後加入細砂糖,打成尾端<br /> 尖起的蛋白霜<br />6.糖漿煮到130度c就關火,馬上以線狀倒入蛋白霜中快速混合均勻成為<br /> 非常濃稠的蛋白糖<br /><br /><img id="ll_3" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/95/l/xcxfNf7MJt4nN89gPqpCyQ.jpg" /><br /><br />7.此時改用擀麵棍或木匙,將已經混合好的c材料倒入,快速攪拌均勻<br />8.最後將保溫中的杏仁果加入混合均勻<br />9.混合好的材料括下來倒在防沾烤布上,用刮板迅速刮平整<br /> (也可以在表面鋪上另一張防沾烤布,用擀麵棍擀平整)<br />10.靜置到完全冷卻就可以取出,用菜刀切成適當大小即可<br />11.用防沾紙包起來即可防沾<br /><br /><img id="ll_4" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/96/l/hotFe4h3flPd9MBsZNbs0w.jpg" /></div>
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<img id="ll_5" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/92/l/9PQWBzsiKhPR4l4y5CqP1Q.jpg" /><br /><br />補充:<br />1.冬天糖漿煮沸至130度c<br /> 夏天糖漿煮沸至135-138度c<br />2.糖漿煮製的時候一定要煮到水份都完全蒸發,若沒有溫<br /> 度計,可將糖漿滴入冷水中可以成形的程度來判斷.<br />3.杏仁果可以用剝皮花生,南瓜子,核桃,腰果,夏威夷豆等代替.<br />4.無鹽奶油+奶粉事先混合均勻,這樣可以讓攪拌操作更快<br /> 速,新手成功率比較高,這是我的習慣.如果喜歡分開添加<br /> 也沒有問題.那混合的步驟就直接省略.</div>
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謝謝~<a href="http://tw.myblog.yahoo.com/carol-jay/"><span style="color: #747147;"> </span><span style="color: black; font-size: medium;">Carol 自在生活</span></a></div>
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<a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=111906&prev=113508&next=108972&l=f&fid=39"><span style="color: #e39d53;">http://tw.myblog.yahoo.com/carol-jay/article?mid=111906&prev=113508&next=108972&l=f&fid=39</span></a></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-54467680707767401822013-09-15T18:40:00.004-07:002013-09-15T18:40:39.436-07:00葡萄乾天使蛋糕 <h2 style="text-align: center;">
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<span style="color: blue; font-family: 新細明體; font-size: 26pt;">葡萄乾天使蛋糕</span><span lang="EN-US" style="color: blue; font-family: 新細明體;"></span></div>
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<span><strong>【材 料】</strong></span><span lang="EN-US" style="font-family: 新細明體;"></span></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">【<span lang="EN-US">1</span>】蛋白<span lang="EN-US">600</span>克 、塔塔粉<span lang="EN-US">6</span>克 、鹽<span lang="EN-US">2</span>克</span></strong><span lang="EN-US" style="font-family: 新細明體;"></span></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">【<span lang="EN-US">2</span>】細砂<span lang="EN-US">240</span>克 、糖粉<span lang="EN-US">120</span>克</span></strong><span lang="EN-US" style="font-family: 新細明體;"></span></div>
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<strong><span style="font-family: 新細明體; font-size: 16pt;">【<span lang="EN-US">3</span>】低粉<span lang="EN-US">240</span>、香草粉<span lang="EN-US">5</span>克</span></strong><span lang="EN-US" style="font-family: 新細明體;"></span></div>
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<span style="color: red; font-family: 新細明體; font-size: 16pt;">※</span><span lang="EN-US" style="color: red; font-size: 16pt;"><span style="font-family: Times New Roman;"> </span></span><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">葡萄乾用高梁酒加水浸泡</span></strong><strong><span lang="EN-US" style="color: red; font-family: Arial; font-size: 16pt;">5</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">分鐘</span></strong><span lang="EN-US" style="color: red; font-family: 新細明體;"></span></div>
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<span lang="EN-US" style="color: red; font-family: 新細明體; font-size: 16pt;"> </span><span style="color: red; font-family: 新細明體; font-size: 16pt;">※</span><span lang="EN-US" style="color: red; font-size: 16pt;"><span style="font-family: Times New Roman;"> </span></span><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">【</span></strong><strong><span lang="EN-US" style="color: red; font-family: Arial; font-size: 16pt;">3</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">】粉類要過篩</span></strong><span lang="EN-US" style="color: red; font-family: 新細明體;"></span></div>
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<span lang="EN-US" style="color: red; font-family: 新細明體; font-size: 16pt;"> </span><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">可酌量加椰漿粉或加檸檬汁味道更加。</span></strong><span lang="EN-US" style="color: red; font-family: 新細明體;"></span></div>
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<strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">【做 </span></strong><strong><span style="color: red; font-family: Arial; font-size: 16pt;"> </span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 16pt;">法】</span></strong><span lang="EN-US" style="color: red; display: none; font-family: 新細明體;"></span></div>
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<strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">1.</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">把烘烤紙舖在烤盤上,將葡萄乾舖在紙上備用。</span></strong><strong><span lang="EN-US" style="font-family: 新細明體; font-size: 14pt;"></span></strong></div>
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<strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">2.</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">預熱上火</span></strong><strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">180</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">度下火</span></strong><strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">150</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">度。</span></strong><strong><span lang="EN-US" style="font-family: 新細明體; font-size: 14pt;"></span></strong></div>
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<strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">3.</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 14pt;">【</span></strong><strong><span lang="EN-US" style="color: red; font-family: Arial; font-size: 14pt;">1</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 14pt;">】</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">打到起泡,再將<span style="color: red;">【</span></span></strong><strong><span lang="EN-US" style="color: red; font-family: Arial; font-size: 14pt;">2</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 14pt;">】</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">料分二</span></strong><strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;">~</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">三次加入打到濕性發泡後,再放入<span style="color: red;">【</span></span></strong><strong><span lang="EN-US" style="color: red; font-family: Arial; font-size: 14pt;">3</span></strong><strong><span style="color: red; font-family: 新細明體; font-size: 14pt;">】</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">用手或刮刀拌均勻即可。</span></strong><strong><span lang="EN-US" style="font-family: Arial; font-size: 14pt;"></span></strong></div>
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<strong><span lang="EN-US" style="font-family: 新細明體; font-size: 14pt;">4</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">、入烤模烤<span lang="EN-US">20~25</span>分鐘。<span lang="EN-US"></span></span></strong></div>
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<strong><span lang="EN-US" style="font-family: 新細明體; font-size: 14pt;">5</span></strong><strong><span style="font-family: 新細明體; font-size: 14pt;">、出爐馬上到扣,等待冷卻,烤模以中間切開為二,抹上果醬,兩面接合一起用刀片把邊緣切整齊就完成。</span></strong><strong><span lang="EN-US" style="font-family: 新細明體; font-size: 14pt;"></span></strong></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-66051928116114457042013-09-15T18:39:00.002-07:002013-09-15T18:39:24.953-07:00巧克力杯子蛋糕 <h2 style="text-align: center;">
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<strong><span style="font-family: 細明體; font-size: 26pt;">巧克力<span lang="EN-US"><a href="http://tw.knowledge.yahoo.com/question/question?qid=1009060607317##" title="杯子蛋糕"><span lang="EN-US"><span lang="EN-US"><span style="color: #e39d53;">杯子蛋糕</span></span></span></a></span></span></strong></div>
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<strong><span style="color: red; font-family: 細明體; font-size: 18pt;">材料<span lang="EN-US">:</span></span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;">雞蛋<span lang="EN-US">6</span>個、白砂糖<span lang="EN-US">160g</span>、可可粉<span lang="EN-US">4</span>大匙</span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;">熱水<span lang="EN-US">6</span>大匙、冷水<span lang="EN-US">2</span>大匙、低筋麵粉<span lang="EN-US">140g</span> </span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;">溶化無鹽奶油<span lang="EN-US">60g</span>、泡打粉<span lang="EN-US">2</span>小匙<span lang="EN-US"><br />(</span>香草粉<span lang="EN-US">2</span>小匙<span lang="EN-US">) </span></span><span style="color: red;"></span></strong></div>
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<strong><span style="color: red; font-family: 細明體; font-size: 18pt;">作法<span lang="EN-US">:</span></span></strong><strong><span lang="EN-US" style="font-family: 細明體; font-size: 18pt;"><br /></span></strong><strong><span style="font-family: 細明體; font-size: 18pt;"><span style="color: black;">【<span lang="EN-US">1</span>】雞蛋須先分開蛋黃及蛋白。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;"><span style="color: black;">【<span lang="EN-US">2</span>】蛋黃和砂糖一起打散、再加入奶油繼續攪勻。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;"><span style="color: black;">【<span lang="EN-US">3</span>】熱水沖入可可粉中,拌勻後,加入冷水攪勻。慢慢的加入</span><span style="color: red;">【<span lang="EN-US">2</span>】<span lang="EN-US"><a href="http://tw.knowledge.yahoo.com/question/question?qid=1009060607317##" title="麵糊"><span lang="EN-US" style="color: red;"><span lang="EN-US">麵糊</span></span></a></span></span><span style="color: black;">,完全拌勻後,再加入過篩的低筋麵粉、香草粉,繼續用電動打蛋器或手拌均勻。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;"><span style="color: black;">【<span lang="EN-US">4</span>】蛋白、泡打粉,用</span><span lang="EN-US"><a href="http://tw.knowledge.yahoo.com/question/question?qid=1009060607317##" title="電動打蛋器"><span lang="EN-US"><span lang="EN-US"><span style="color: #e39d53;">攪拌器</span></span></span></a></span><span style="color: black;">用低速打至發泡,至不易消失的程度。<span lang="EN-US"></span></span></span></strong></div>
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<strong><span style="font-family: 細明體; font-size: 18pt;"><span style="color: black;">【<span lang="EN-US">5</span>】當麵糊完全攪勻後,再拌進發泡完成的蛋白,請記得要輕輕的順著同一個方向攪勻,當完全攪勻後即完成麵糊。</span><span lang="EN-US"><br /></span><span style="color: black;">【<span lang="EN-US">6</span>】 每個杯子放入九分滿的麵糊(當蛋糕膨起來會很好看),靜置約<span lang="EN-US">30</span>秒後,送入<span lang="EN-US">180</span>度<span lang="EN-US">C</span>的烤箱中,烘烤<span lang="EN-US">30</span>分鐘,即可取出。</span></span></strong></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0tag:blogger.com,1999:blog-5938295448733497115.post-27350888707579928282013-09-15T18:38:00.003-07:002013-09-15T18:38:30.892-07:00杯子蛋糕 <h2 style="text-align: center;">
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<span style="color: #006633; font-family: 新細明體; font-size: 12pt;"><strong>材料</strong></span><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">1 </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">蛋</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">..4</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">個</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">(</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">約</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">250g</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">) </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">細糖</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">..95g </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">鹽</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">..1/4</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">茶匙</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"> <br /> </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">材料</span></strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><strong>2 </strong><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040##"><span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US"><strong><span style="color: #e39d53;">中筋麵粉</span></strong></span></span></a><strong>..110g </strong><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040##"><span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US"><strong><span style="color: #e39d53;">泡打粉</span></strong></span></span></a><strong>..1/4</strong></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;"><strong>茶匙</strong></span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><strong> </strong><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040##"><span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US"><strong><span style="color: #e39d53;">香草粉</span></strong></span></span></a><strong>..1/4</strong></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;"><strong>茶匙</strong></span><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"> <br /> </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">材料</span></strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><strong>3 </strong><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040##"><strong><span style="color: #e39d53;">SP</span></strong></a><strong>.. 12.5g </strong></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;"><strong>奶水</strong></span><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">..40g </span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">沙拉油</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">..40g </span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"></span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><span style="color: red; font-family: 標楷體; font-size: 20pt;">步驟:↓</span></span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">(</span></strong><strong><span style="color: #006633; font-family: 新細明體;">一</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">)</span></strong><strong><span style="color: #006633; font-family: 新細明體;">將蛋、細糖、鹽</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">材料</span></span>1-<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>1)</span></a></span></strong><strong><span style="color: #006633; font-family: 新細明體;">一起放入攪拌鋼內,將糖完全打散</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>2)</span></a></span></strong><strong><span style="color: #006633; font-family: 新細明體;">。</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"> </span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">(</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">二</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">)</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">打散後將中筋麵粉、泡打粉、香草粉</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">材料</span></span>2-<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>3)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">過篩後一起倒入步驟</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">1</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">中拌勻</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>4)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">。</span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">(</span></strong><strong><span style="color: #006633; font-family: 新細明體;">三</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">)</span></strong><strong><span style="color: #006633; font-family: 新細明體;">拌勻後將材料</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">3<a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>5)</span></a></span></strong><strong><span style="color: #006633; font-family: 新細明體;">中的</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">SP</span></strong><strong><span style="color: #006633; font-family: 新細明體;">加入</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>6)</span></a></span></strong><strong><span style="color: #006633; font-family: 新細明體;">,讓</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">SP</span></strong><strong><span style="color: #006633; font-family: 新細明體;">打發</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>7)</span></a>(</span></strong><strong><span style="color: #006633; font-family: 新細明體;">以手指沾一點</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">,</span></strong><strong><span style="color: #006633; font-family: 新細明體;">黏稠垂下即可</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">)</span></strong><strong><span style="color: #006633; font-family: 新細明體;">。</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"> </span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">(</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">四</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">)</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">繼續再將奶水加入</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>8)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">,以慢速攪拌均勻,再加入沙拉油</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>9)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">攪拌均勻即可。</span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">(</span></strong><strong><span style="color: #006633; font-family: 新細明體;">五</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;">)</span></strong><strong><span style="color: #006633; font-family: 新細明體;">可用擠花袋或湯匙,倒入模型中</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>10)</span></a></span></strong><strong><span style="color: #006633; font-family: 新細明體;">,進爐烘烤。</span></strong><strong><span lang="EN-US" style="color: #006633; font-family: Verdana;"> </span></strong></div>
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<strong><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">(</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">六</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">)</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">烤至表面著色後</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>11)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">,即可將上火調為</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;">150</span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">度,繼續烤熟就可以了</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 12pt;"><a href="http://www.diybakery.com/recipe/recipelistdetail.asp?ManufactureNo=c040#detail#detail"><span style="color: #e39d53;">(<span lang="EN-US" style="font-family: 新細明體;"><span lang="EN-US">圖</span></span>12)</span></a></span><span style="color: #006633; font-family: 新細明體; font-size: 12pt;">。</span></strong></div>
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<strong><span style="color: red; font-family: 標楷體; font-size: 20pt;">圖解:</span></strong></div>
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<strong><img height="294" id="ll_1" src="http://blog.yimg.com/2/cxXZPzp7s59HWShYfOzLTNT3Agbq5OiMwYe0Uaa41iVB6SzVKit.yA--/72/l/jPUzh4EG360VtActkUH3hQ.jpg" width="489" /></strong></div>
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<span style="color: #006633; font-family: 細明體; font-size: 9pt;"><span style="color: red; font-family: 標楷體; font-size: 20pt;"><strong>貼心叮嚀</strong></span></span></div>
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<span style="color: #006633; font-family: 細明體; font-size: 9pt;">◎</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">烘烤前可在上面攦些杏仁角或是任何喜歡的</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 9pt;">! </span><span style="color: #006633; font-family: 細明體; font-size: 9pt;">◎</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">本食譜約可做</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 9pt;">21</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">個杯子蛋糕。</span></div>
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<span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 標楷體; font-size: 20pt;"><strong>烘烤時間</strong></span></span></div>
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<span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 9pt;">15~18</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">分鐘</span></span></div>
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<span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: red; font-family: 標楷體; font-size: 20pt;"><strong>溫度</strong></span></span></span></div>
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<span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">上火:</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 9pt;">200</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">度</span></span></span></div>
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<span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;"><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">下火:</span><span lang="EN-US" style="color: #006633; font-family: Verdana; font-size: 9pt;">150</span><span style="color: #006633; font-family: 新細明體; font-size: 9pt;">度</span></span></span></span></div>
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紅鞠發糕http://www.blogger.com/profile/07419203792355730516noreply@blogger.com0