雞批

皮如果整得好啲話
係應該脫模脫得好靚的
但為咗萬無一失
都係加啲紙條係底

其實依個食譜已經好好
但我仲意再鬆化啲
所以我減咗啲牛油加返啲shortening
咁就very good啦

  

嘆嘪杯奶茶....一流

  

士多啤唎蛋卷改良版

 同一個食譜
加少少嘢
就比之前啲蛋糕底鬆軟好多
靚仔晒!

士多啤梨黑森林蛋糕

士多啤梨season
又伻又大粒...
整士多啤梨黑森林蛋糕啱晒

朱古力栗子卷蛋

忙完,病完...大休一排後
又要開工啦

小小的一個提示
大大的改善
從前做嚫清蛋糕
原本好哋哋
但一出焗就毀容皺晒皮
如今靚仔晒
嗚謝師父長細的提點

Italian Wedding Cookies (附食譜)

依個真係好好食
又鬆又butterly
點解會咁好食架
 

Italian Wedding Cookies from Italian-dessert-recipes

Yield: Two dozen Crescent Shaped Cookies
Ingredients


  * 1 1/2 cups (350 ml) unsalted butter softened

* 3/4 cup (160 ml) powdered sugar

* 1/4 teaspoon (1.25 ml) salt

* 1 1/2 cups (350 ml) finely ground almonds

* 1 1/2 tablespoon (22.5 ml) of vanilla extract

* 3 cups (700 ml) sifted all-purpose flour

* 1/3 cup (160 ml)powdered sugar for rolling

Procedure 1. Preheat oven to 325 degrees F (165 degrees C).

2. Cream softened butter in a bowl, gradually add powdered sugar and salt.

3. Beat until light and fluffy.

4. Add almonds and vanilla.

5. Blend in flour gradually and mix well.

6. Shape into crescents using about 1 teaspoon for each cookie. It gets your cookies about the same size if you start with a teaspoon.

7. Place on a cookie sheets, and bake for 15-20 min.

Do not brown. Cool for a short time, but while warm roll in the powdered sugar. Once the cookie cools, roll in the powdered sugar again.

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.

一cake兩味 (附食譜)

成盒blue berries
原本啉住整blue berries muffins
洗淨放在一邊
那邊廂就打個cake底
一邊打就一邊食....
食食吓啲blue berries就食淨一半
點算...
好彩屋企材料足
張個cake底一分為二
一半撈blue berries
一半撈walnuts
一cake兩味
人總是貪心的
哈哈哈

依個muffin
真係好鬆
我以前成日都覺得
muffin咪值係牛油蛋糕
牛油蛋糕咪值係muffin
但當我食到依個muffin
就知道乜嘢先叫真正啲鬆餅
蛋糕好鬆軟但又有質感
唔似牛油蛋糕咁,比例實啲
好 好 好

仙姐溫馨提示
"雜莓買新鮮的自己放冰箱急凍，它就可以固定在鬆餅的不同位置，以及不會太快因高爐温而爆破。"
但我無...因為心及整所以無雪

Ingredients:

Butter                              100 g

Sugar                               70 g

Honey                             60 g

Egg                                  2 Pc

Vanilla                             As needed

Cake Flour                      130 g

Bread Flour                      90 g

Baking Powder               3 g

Baking Soda                   2 g

Salt                                   1 g

Plain Yogurt                    60 g

Cream                             60 g

Frozen Mixed berries     As needed

 

Method:

Cream together the sugar and butter until light and fluffy.  Mix in all wet ingredients.

The fold in all dry ingredients

Stir in the berries gently so that they will not break.

Bake at 180℃ until brown, about 20 mins.

清蛋糕~返來囉

屢敗屢戰...
終於成功啦
清蛋糕返來囉
仲記得n年前有個auntie比咗個食譜我
嗰時日日整
個口感同個味都好好
又企又唔多縮
點知有一段時間無整
就忘記咗嗰佢份量
試黎試去都唔得

都唔知係份量問題,做發問題定係次序問題
算...老人痴呆
就力求名師食譜
皇天不負有心人

依個真good
食譜提供人話係傳說中啲超羣常用啲蛋糕底
超X蛋糕真係由細食到大
睇吓幾鬆
鬆得黎又有口感
比我回憶中n年前嗰個好呀

好好味scone

真係好好味呀
一出焗宵夜已經食咗兩啦

之前試過好多食譜...
話到有幾好...
唔知係個食譜"流"還樹我整得差
總之就係no good啦!

前幾日見到Mrs T嗰HighTea post
就我心目中最ideal啲afternoon tea style
琴晚夜夜哋
想整嘢食但又唔想大攪
依個啱晒

very good!
又鬆又軟
比起其他食譜
依個scone非常健康
唔係用好多牛油或cream
食兩個都唔多guilty

食譜: 成日都好鬼happy 既Mrs.T


因為屋企無cultured buttermilk
所以用咗sour cream + milk
又無自發粉, 用咗all purpose flour
140g flour; total用咗3teaspoon啲baking powder
跟原食譜分量啲比例


1. 先預熱焗爐220C。
2. Self-raising flour (自發粉)225g; baking powder (泡打粉)1茶匙; 砂糖30g; 鹽一小撮，全部材料一同篩勻在大碗中，加入已放室溫至軟身的無鹽牛油(切小塊)55g。
3. 洗淨雙手抹乾及上少許手粉，以指尖將牛油和麵粉"捽"勻成麵包糠狀。
P.S. 如果依個步驟做得啱，完成後雙手仍然會好乾爽，絕對唔會油淋淋既!
4. 加入雞蛋1隻(發勻)、cultured buttermilk (白脫牛奶)3湯匙和提子乾(份量隨意)。
Cultured Buttermilk 係經加入乳酸菌發酵加工既低脂奶，
味道帶酸類似yogurt 既味道~若買唔到cultured buttermilk，可試吓以下幾個方法來代替:
- 牛奶250ml + 檸檬汁或白醋15ml拌勻，待5至10分鐘半凝固成yogurt 狀;
- 原味Yogurt 125ml + 牛奶125ml拌勻即可;
- 牛奶250ml + 1又3/4茶匙Cream of Tartar 粉;
- 以原味益力多代替~

5. 一邊逐少加入牛奶50ml，一邊以生果刀將碗中材料拌勻成圖中模樣的麵糰。6. 搓粉板上灑上少許麵粉，將麵糰輕輕搓勻後，用麵粉棒輾成約2.5cm 厚。
P.S. 輕手搓到成麵糰就得架嘞! 太大力或搓得太耐，麵粉出咗筋性成品會好硬!!

7. 以直徑約5.5cm 的曲奇模吸出圓形，放在烤盆上，掃上少許蛋8. 放入焗爐烤10-12分鐘，至scone 升高及變金黃色，取出稍為放涼即成。

Gingerbread Biscotti @ My Holiday Flavor

天寒地凍
但你獨特的香味
張氣溫都變暖了

Gingerbread係我冬天最愛的flavor
佢的嗰種辣味
warmup咗成個season

我仲意biscotti
我仲意ginger
所以就出現咗gingerbread biscotti
Happy Holiday 

加蕉朱古力Muffin (附食譜)

依個朱古力muffin真係好好味呀
朱古力味又又重
但又唔係好甜
好濕潤但又好鬆軟
仙姐的原食譜無加蕉
但我又好想清嘪家中已經起晒黑點的蕉喎
所以我就係咁切嚿蕉放係中間
又OK喎
中好靚tim....我覺得
個個都脹脹扑扑

食譜:獨角仙

Ingredients:
Butter                                    100 g
Sugar                                     80 g
Honey                                    60 g
Golden Syrup                       30 g
Egg                                         2 Pc
Cake Flour                            100 g
Bread Flour                           130 g
Cocoa Powder                    35 g

Baking Powder                    5 g

Baking Soda                        2 g

Salt                                         2 g

Yogurt                                   100 g

Cream                                   100 g

Chocolate Chips                 80 g

 

Method:

Cream together the sugar, honey, syrup and butter until light and fluffy.  Mix the left ingredients together except chocolate chips.  Fold in chocolate chips.  Bake at 180℃ until golden, about 20 mins.

approx. 10 - 4oz muffin

很好吃很有朱古力味的鬆餅，竅門是糖與牛油打鬆身後就把全部材料拌勻，但不可搞拌過度，一混合就要停。要用高質數的谷古粉，勿用金鷹或吉百利！