港式腸仔包

依其整包唔係好得...
次次都發得唔好
所以整到啲包好硬...無絲...


但經過高人指點後
啲包返晒黎
仲比以前啲軟同有質感
百分百係細個麵包舖個啲
軟啉啉...撕開仲起絲
今次整啲份量多咗
反而好打咗同發得易啲

 今晚再黎....

兒時蛋糕仔

仲記得細個嗰時...什麼美X,聖XX...仲未週街係
我最仲意食屋邨商場,街市個啲麵包舖...
真係有講唔出啲味道...
唔似週街都係嗰啲大餅店個啲...好味...但...好味囉...千篇一律
無個隻feel

而我其中一個最忘懷啲
就係一個個細細個一啖一個啲蛋糕仔
佢哋一盤盤以磅計
我成日都叫媽咪買比我食
由於細細個...食吓食吓...就食晒成磅
好香牛油味...

以前返嚫香港都會買黎回味吓...

終於比我試啱啦....
就係依隻味....

白之戀人朱古力 @ Happy Valentine's Day 2013

親手做啲禮物
永遠是最窩心的
情人節快樂

蛋撻

成功啦
終於整到一個皮鬆蛋嫩啲蛋撻啦
次次整嚫蛋撻
顧得個皮又顧唔到啲蛋
焗到啲皮鬆化上色咩...啲蛋又焗老晒
要啲蛋焗到啱啱好又滑又嫩咩...啲皮又好似未熟透
依個疑問一直住我
所以之前唔仲意整蛋撻
....但死唔咁心
餒敗餒戰....再戰再厲
皇天不負有心人
得咗啦
火侯,時間,味道都啱啱好

一個個排排坐
幾靚仔

皮上色又熟透又鬆
蛋又啱啱好凝固但仲有啲回蕩....無焗到老晒,竉出黎
非常好
依個就係A版聖安娜蛋撻啦
可惜依邊搵唔到隨圓形啲撻模賣

好好味sour cream blueberry muffin (附食譜)

我搵到啦
依個就係我夢寐以求的質感同味到啦
mmmmmm.......唔可以用濕黎形容
應該係好潤同好滑
但又唔係用咗好多油...
仲要唔係用牛油係用菜油
健康到爆
口感rich得黎又鬆
怪不之得原食譜有成千
簡直係外面買嗰啲水準
個好評啦

 一個又好食又快啲食譜
連機都唔駛開黎打
因為試驗中
所以整咗原食譜啲四份一份量
同改咗啲
糖減半...鬼佬食譜必減
除咗soda,仲加咗powder
Oops....muffin上面啲streusel係我自己加的
好似撻皮咁鬆化更加有口感
上面啲streusel
我只係用小小牛油同麵粉
撈到成一粒粒
除以...

 recipe from: allrecipe

Blueberry Cream Muffins

Rated: Submitted By: KK3 Photo By: LUSENDA Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 24

"Rich and delicious blueberry muffins. The secret is the sour cream."

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4.	Bake in preheated oven for 20 minutes.