奶油裱花嘴

杯子蛋糕（只是小蛋糕而已哦）
材料：
低筋面粉   240克
细砂糖   140克
鲜奶   240克
奶油   80克
鸡蛋   2粒
泡打粉   3小匙
盐   1/2小匙
香草精  几滴（适量就好）
做法：
1. 将低筋粉、细砂糖、泡打粉、奶油放入打蛋盆中用打蛋器将混合物搅打至细沙粒状。2. 加入一半的鲜奶，继续搅拌均匀。
3.另外去一个碗，将剩下的鲜奶、鸡蛋和几滴香草精均匀倒入面糊中，搅拌至糊状无颗粒。
4. 将弄好了的面糊倒入纸杯中，2/3 满即可。
5. 烤箱预热160度，中层烤25分钟左右，等表面黄金，用牙签插入没有面粘在上面即可，放量待用。

杯子蛋糕上面的奶油 - 材料与制作过程
材料：碗（较容易发），新鲜奶油（whipping cream），白砂糖

1. 碗一定要干净、不能有水。
2. 将新鲜奶油和白砂糖倒入一起搅拌，直至打法以后。
3. 将打发好的新鲜奶油装进袋子里就可以任自己喜欢装饰。



这里重点来了。。。


奶油裱花嘴

奶油裱花嘴是决定蛋糕外观的关键因素，即使只有一种裱花嘴，只要用心也可以做出完美的装饰来。

例子如下：-

最普遍的花式

1. 齿形花嘴

2. 圆形花嘴

3.细齿形花嘴

4. 特殊形花嘴

5. 平口花嘴、排花嘴、半排花嘴 

6. 叶形花嘴

7. 不规则的各式半圆扁口花嘴

8. 各式特殊花嘴

9. 不规则的齿形花嘴

10. 扁口花嘴 / 花瓣花嘴

总之孰能生巧是漂亮的挤出奶油或面糊等的诀窍。准备装饰甜品的器具快来练习蛋糕装饰吧！！


爱心提示：
以下就举例一些关于特别节日的杯子蛋糕设计哦，反正圣诞节就快来临了，那么就用圣诞节做主题吧~~

- See more at: http://www.worldfoodlibrary.com/21487292332144832654216193034026479233763450731957.html#sthash.fYg4c0Q4.dpuf

Cheesy spinach dip

今年家僑無我份

Hon一個人去做"食蕉"

自己一個食

食乜都得

當然整啲自己craving啲嘢食

瘦版cheese spinach dip

第一次整

search啲recipes...大都好肥

又cream cheese又落N種cheeses

仲有Alfredo sauce.....

Anyway...

瘦版Cheese spinach dip

preheat 350F-400F

frozen spinach

mozzarella cheese

charade cheese

parmesan cheese

mayo

 雞湯

garlic powder

salt and pepper

啲cheeses熱辣辣

又gooey

very good!

雪菜火鴨絲炆米

兩個人買燒味食

成日都食淨半盒

一隻鴨要份幾餐食

返叮又唔好食

依期仲意食粉麵...

細個時嗲D成日整

我係旁邊睇...

今次憑記憶試吓整"雪菜火鴨絲炆米"

其實主要係啲米粉

首先滲軟佢先

再放乾水

煎到兩邊少少金黃

炒雪菜,鴨絲

加味,加水再加返D米粉落去炆到D粉乾返晒水

炒幾炒

得咗!

99.99% CopyCat Red Lobster Cheddar Bay Biscuits (附食譜)

再懶都要的起心肝...立即share!

依其好想食Red Lobster啲Cheddar Bay Biscuits

但又無promotion

我自己又唔食得Lobster

無奶油為咗啲Free Biscuit去食成三四十蚊嘢

所以把心一橫就上網搵

compare晒所布啲recipes

依個啲rating同review係最好

就試你啦

睇吓幾cheesy and fluffy

好食到停唔到口

三個啦!!! Stop!

依個一定要share

第一次整都覺得well proof又易整

must try!

CopyCat Red Lobster Cheddar Bay Biscuits

INGREDIENTS (yield 9 biscuits)

BISCUITS:

2 1/2 cup Bisquick baking mix

4 tbsp cold Butter

1 cup Sharp Cheddar Cheese, grated

3/4 cup cold Milk

1/4 tsp Garlic Powder

TOPPING:

2 tbsp Butter, melted

1/2 tsp Garlic Powder

1/4 tsp Dried Parsley Flakes

pinch Salt

DIRECTIONS

Preheat oven to 400.

Combine Bisquick and cold butter. Leave larger pieces. There should be small chunks of butter pea sized.

Add cheddar, milk and 1/4 tsp garlic.

Mix by hand until combined, but don’t over mix.

Drop 9 equal portions onto greased cookie sheet.

Bake for 15-17 minutes or until tops are lightly browned.

Melt 2 tbsp butter in a bowl.

Stir in garlic powder and parsley flakes.

Spread garlic butter on top of biscuits.

This biscuit recipe was a huge hit at our house yesterday afternoon. I ended up having to make a second batch. I also had to promise to make some again this weekend. Now that we have a great recipe, I do not think I will be asking to go to Red Lobster, ha ha.

Be sure to give this CopyCat Red Lobster Cheddar Bay Biscuit Recipe a try and tell me what you think of it. Be sure to also check out my CopyCat Wendy’s Chili Recipe I shared last week that was SO good.

爺爺蔥油餅秘技！

long time no post!

唔係懶

係依排真係無乜熟食

由其係甜品

但今日好想食蔥油餅

就係youtube search吓...

就比我搵到依個"爺爺蔥油餅秘技！"

仲記得小時候

成日都會同屋企人到商場啲上海館食飯

而每次都會order佢個葱油餅

今次跟"爺爺蔥油餅秘技！"整依個葱油餅

真係食返合嗰個風味

外脆, 又唔油

內一層層, 又有口感

下次整多幾件放定入雪櫃

想食就可以

扲出黎煎

沙嗲牛肉粉絲煲

我家好少好少買同煮牛肉

因為豬明話戒牛...但自己食lunch又叫牛腩食

咁即係唔係佢戒...

係我戒

講返今餐

表哥一家係香港黎玩一個weekends

黎之前我哋已經問定佢今次有咩request

要食乜,玩乜

佢就話要係我哋個yard燒野食

依煲牛就係BBQ食淨啲

好似好晒用prime A steak黎整沙嗲牛肉

無計

食咗幾餐牛扒

更靚都食到口wet

要轉口味攪啶嘪pack牛

都是用沙茶底

但加咗啲花生醤

嗰味更好

仲要用chunky嗰隻

有啲咬口

A版添X運....叉燒菠蘿 (附食譜)

 其實我未食過添X運

因為實在太太太多人等...

回港時間寶貴

無"奶油"晒時間排成個幾鐘隊

....

我估都係叉燒包 + 菠蘿包傘

菠蘿包係用翠兒啲食譜

多謝借譜一用

::vv4037 

材料

高筋粉250克  吉士粉10克  牛奶130克  依士3克  蛋液30克  糖50克  牛油25克

菠蘿皮

砂糖45克  臭粉0.5克  梳打粉0.5克  低筋粉100克  奶粉10克  固體菜油55克
蛋液2茶匙  吉士粉1茶匙  (原食譜有檸檬黃色素少許、沒有吉士粉)

做法

1. 材料除牛油外，全部搓勻，加入牛油再搓成幼滑麵糰
2. 放入已塗油的盆內，蓋上保鮮紙發酵至完成
3. 排氣，分割麵糰成8等份，靜置10分鐘
4. 把麵糰滾圓成表面光滑結實的球形，放在已掃油的焗盤上，作第二次發酵
5. 菠蘿皮材料先把砂糖、臭粉、梳打粉拌勻，然後加其它材料搓勻成粉糰
6. 用保鮮紙夾著一份菠蘿皮粉糰(約25克)，用手壓扁至發起麵糰大小
7. 將菠蘿皮輕輕放在麵糰上，掃上蛋液，用牙籤界上格仔花紋
8. 放入預熱190度之焗爐，焗約20-25分鐘至金黃色

各家爐火有異，請自行調節

依個包底好軟熟

好!

叉燒餡

自己段估

叉燒, 洋蔥, 蠔油, 水, 糖, 茄汁, 生粉

大約啦...試到啱味為止...

好好食呀!!!!

你"厚多士"

"頂角"

用了仙姐啲17小時sour cream包包

上次500G粉

結果...爆

蓋都cup唔到

今之用350G粉

啱啱好...仲有少少爆

下次試300G先...

very soft!

你仲意"厚多士"

夠厚唔厚呀!!!! 

::cc9132 

京都骨

出街食飯

十次有八次都會叫依味京都骨

我仲意食京都骨多過咕嚕肉

睇黎好似差唔多

其實味道都酸酸甜甜咁

有咩唔同????

睇完奶奶啲手抄版"師父配方"

原來就係"喼汁"

就係依一kick

it makes a difference

Orange Raisin Scone (附食譜)

依期實在賴得很

相片積存....

算把啦...

都係選幾個心水share

首選一定要post

就係依個Scone

兩個幾星期之前整

仲已經再encore多一次...

個scone moist得黎唔係又濕又粘個隻

而係又爽又鬆

個scone唔太糖

所以搽一大pat jam

都OK

sconce + jam實在太match啦

但一睇個食譜

都真係少食唯妙

真係好肥呀...

from: dailydelicious

70g ............................. Cake flour

130g .......................... All purpose flour

2tsp .......................... Baking powder

2tsp ............................. Superfine sugar

1/4tsp ......................... Salt

60g ............................. Unsalted butter, cool and cut into pieces.

110g ........................... Whipping cream

70g ............................. Milk chocolate, chopped (無加,改加orange zest同raisin)

Preheat the oven for 200°C.

 Put the flour, sugar, baking powder and salt into a bowl, whisk to combine.

Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs.
Pour the whipping cream into the bowl.

 Mix until some part of the mixture moisten, pour onto the work surface, press and fold. When the dough come together, put the milk chocolate into the dough, fold until smooth. (If you want higher scone follow the trick here.)

Cover with plastic wrap and refrigerate for 15 minutes.

Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). 
Place on the  pan, brush with whipping cream.
Bake for 13-16 minutes or until the top is brown .

由於太肥...又太仲意食了

點好呢...

encore時改了改

少肥

一樣OK

張"110g ........................... Whipping cream"

改為"一半cream, 一半soda water"

Blueberry Gelato (附食譜)

Gelato係意大利雪糕

佢比一般雪糕...由其係鬼佬雪糕

＂瘦＂

唔知係唔係年幾漸長

食嚫雪糕個胃都唔多舒服

可能creamy 同rich得製

但食Gelato就無依個問題啦

因為Gelato主要係用奶而cream只係用好少比例

甚至可以唔用

仲有Gelato比雪糕可以做出更多啲味...又其係生果

今次試做Blueberry

yummi!

其實@ working  ~~~

返歸搵返個recipe再post

FOOD NOUVEAU

Gelato di Crema – The base

2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar

Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.

In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture gradually (if you add it too quickly, you may end up with scrambled eggs!).

Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.

Remove the bowl from the pan and let it cool. My trick is to place it in the sink filled with 2-3 inches of cold water and stirring it gently one in a while: this method cools the custard in about 10 minutes (you can also add ice to the water to make it even quicker). If you have time on your hands you can put it in the refrigerator. The important thing is that your custard is completely cooled when you put it in the ice cream maker.