tag:blogger.com,1999:blog-12447960823552937142024-03-13T11:36:31.534-07:00萬金巷弄內的天空萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-1244796082355293714.post-48714267122396281952020-11-11T13:51:00.000-08:002020-11-11T13:51:08.040-08:00高雄市燕巢區複合型災害救災應變災害圖<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UeOnsPAo62k/X6xctyPIfUI/AAAAAAAAHFc/Ftzq2fj-_oQB9-cYFXnDddyk9onEcmymwCLcBGAsYHQ/s828/62C3F317-BE38-471A-99B8-C6B19596EF72.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="828" src="https://1.bp.blogspot.com/-UeOnsPAo62k/X6xctyPIfUI/AAAAAAAAHFc/Ftzq2fj-_oQB9-cYFXnDddyk9onEcmymwCLcBGAsYHQ/s320/62C3F317-BE38-471A-99B8-C6B19596EF72.jpeg" width="320" /></a></div><br /><p></p>萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-43851874051465622132015-01-02T16:30:00.000-08:002015-01-07T22:58:12.293-08:00衝菜<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l9bGhEAQ_ak/VK0jKB2VxII/AAAAAAAABps/HykXdAhqDR0/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l9bGhEAQ_ak/VK0jKB2VxII/AAAAAAAABps/HykXdAhqDR0/s1600/image.jpg" height="320" width="239" /></a></div>
<br />
『季節限定』的好味道!<br />
<br />
<a name='more'></a>第一次吃這道味覺和嗅覺神經聯手直衝腦門的客家小菜 ─『衝菜』,就愛上這一味!<br />
<br />
帶股濃濃的“哇殺必”嗆味,<br />
嚐起來卻有泡菜爽翠的口感<br />
夠嗆、夠衝、夠味,是它的特色!<br />
<br />
嘿嘿!越嗆,越衝,越夠味,<br />
鼻子被嗆冒了煙,衝入後腦,麻了頭皮,<br />
仍一口接一口,真過癮啊!<br />
吃這菜簡直是自虐!<br />
<br />
如此有『深』度的小菜,<br />
食材卻簡單<br />
入冬後,是製作『衝菜』的好時機<br />
只不過,芥菜有很多種,容易傻傻分不清罷了!<br />
<br />
<h3>
<span style="color: orange;">衝菜</span></h3>
材料:<br />
芥菜<br />
辣椒〈不太辣的辣椒,配色用〉<br />
鹽適量<br />
洗淨晾乾的空玻璃罐<br />
<br />
※製作衝菜使用的是『芥菜心』,台語稱『掛菜心』。<br />
而且,是大心芥菜〈食用部分是粗粗的莖部〉的頂部即將抽心開花部位<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-o_2jF24dMIk/VK0hZseg1zI/AAAAAAAABoo/SVHCeb068Cs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-o_2jF24dMIk/VK0hZseg1zI/AAAAAAAABoo/SVHCeb068Cs/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">市場裡賣這項的攤位不多,晚了就買不到呢!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Vlx6pJ6NPlU/VK0igoMqP-I/AAAAAAAABpA/7BdJh5c0tkw/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Vlx6pJ6NPlU/VK0igoMqP-I/AAAAAAAABpA/7BdJh5c0tkw/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">洗淨,晾乾</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--KM8BUs33kA/VK0ifEZrNDI/AAAAAAAABo4/k-ae9ZH03y4/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--KM8BUs33kA/VK0ifEZrNDI/AAAAAAAABo4/k-ae9ZH03y4/s1600/image.jpg" height="239" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-p-hPOMEjHUw/VK0i8G7IdtI/AAAAAAAABpU/q3KQTJDNzYE/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-p-hPOMEjHUw/VK0i8G7IdtI/AAAAAAAABpU/q3KQTJDNzYE/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">切丁、切碎</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9AcEfIhSnpk/VK0i7RGGWSI/AAAAAAAABpY/hwlssWl_rNo/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9AcEfIhSnpk/VK0i7RGGWSI/AAAAAAAABpY/hwlssWl_rNo/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">熱鍋,很熱的鍋,非常熱的鍋!噴水下去立刻成水珠在鍋中滾動!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vHsk2rHC7nU/VK0i8H-LtJI/AAAAAAAABpc/n9Ues0KA_ns/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-vHsk2rHC7nU/VK0i8H-LtJI/AAAAAAAABpc/n9Ues0KA_ns/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">入鍋,撒鹽</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wQumWCsouFM/VK0i_xGOdBI/AAAAAAAABpk/384Coruxu_g/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wQumWCsouFM/VK0i_xGOdBI/AAAAAAAABpk/384Coruxu_g/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">快炒1、2分鐘即可裝罐</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dBjk3b6yi3w/VK4V40waCiI/AAAAAAAABsw/eah2bEu6QOo/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-dBjk3b6yi3w/VK4V40waCiI/AAAAAAAABsw/eah2bEu6QOo/s1600/image.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">趁熱裝罐,待完全涼後,冷藏</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s3V4piuzBWE/VK0jK2DQ13I/AAAAAAAABp0/SkgZlp4urYs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-s3V4piuzBWE/VK0jK2DQ13I/AAAAAAAABp0/SkgZlp4urYs/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">冷藏一夜即可享用!</td></tr>
</tbody></table>
<br />
心得:<br />
1.拌炒的時間長短難掌握,過久或不夠都會降低嗆辣的程度。不過,千萬不可炒至出水,那就太過許多多了!<br />
2.沒放油,但,芥菜在嗆鍋的過程中就會產生芥菜油,所以,衝菜看起來仍油亮亮的。<br />
3.趁熱裝罐到食用前,不可以開蓋。衝氣還未穩定前,一被洩了氣,嗆味也跟著不見了!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-74105255634694895962014-12-24T18:30:00.000-08:002014-12-28T23:45:20.284-08:00番茄飯<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4M90LAcYR6w/VJvBP2uU_CI/AAAAAAAABk8/vk6WRZuWGEA/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4M90LAcYR6w/VJvBP2uU_CI/AAAAAAAABk8/vk6WRZuWGEA/s1600/image.jpg" height="298" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
年度網路熱門料理 ── 番茄飯<br />
<br />
<a name='more'></a><br />
『簡單到不可思議!』<br />
『好吃到六親不認!』<br />
『火紅到一天數十萬人上網點閱!』<br />
如此聳動的標題,令人好奇!<br />
<br />
有趣的是,一上網google發現,<br />
嘿!嘿!這番茄飯變種的厲害呢!<br />
頓時間,人人大廚上身,<br />
發揮創意煮出一道道屬於自己的番茄飯!<br />
<br />
當然,我也要有自己的番茄飯囉!<br />
<br />
<h3>
<span style="color: orange;">番茄飯</span></h3>
材料:〈5人份〉<br />
米3杯<br />
水2杯〈番茄的水分多,所以,需略減少1/3的水量〉<br />
番茄3顆<br />
皇帝豆<br />
玉米粒<br />
<br />
調味料:<br />
鹽1t<br />
黑胡椒粉1t<br />
橄欖油1t<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BQBQg2hQ3d8/VJvBOV_Si1I/AAAAAAAABks/iD_5E_lNQH4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-BQBQg2hQ3d8/VJvBOV_Si1I/AAAAAAAABks/iD_5E_lNQH4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">備齊材料,剩下就是『拼圖』!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-I_hROh6OFfo/VJvBOPxH3GI/AAAAAAAABkk/AwGW7u_fRGs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-I_hROh6OFfo/VJvBOPxH3GI/AAAAAAAABkk/AwGW7u_fRGs/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">我的拼圖</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CR-vtrYAgZc/VJ6f7ESFyNI/AAAAAAAABlo/UpDHCBfv4OM/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CR-vtrYAgZc/VJ6f7ESFyNI/AAAAAAAABlo/UpDHCBfv4OM/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">放入電鍋,外鍋水1杯,蓋上鍋蓋,『炊飯』囉!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ek8_ROk1CoQ/VJvBOUAd6wI/AAAAAAAABlA/lFbuvHT1BsI/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ek8_ROk1CoQ/VJvBOUAd6wI/AAAAAAAABlA/lFbuvHT1BsI/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">番切微張著小嘴,光滑的肌膚上留著接受蒸氣洗禮的痕跡!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pE3Yh6alGRI/VJvBPDLA3uI/AAAAAAAABk4/cBcsH0QxIF4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-pE3Yh6alGRI/VJvBPDLA3uI/AAAAAAAABk4/cBcsH0QxIF4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">再將大伙們MIX在一起!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b89gsvhCB5w/VJvBX4FN5gI/AAAAAAAABlI/IEk0r3Yg6D4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-b89gsvhCB5w/VJvBX4FN5gI/AAAAAAAABlI/IEk0r3Yg6D4/s1600/image.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">穿新裝,見客!</td></tr>
</tbody></table>
心得:<br />
1.皇帝豆、玉米粒都是今年夏天大元菜圃盛產的作物,阿母分裝成小包放進冷凍庫,讓美味延續一整年!<br />
2.番茄放入電鍋前要記得取下蒂頭,並再果實上切十字,較容易蒸熟透!<br />
3.番茄飯上灑些起司粉,瞬間,身價提升不少!『義式起司番茄飯』!好聳動喲!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-45766973496919786652014-12-23T21:00:00.000-08:002015-01-06T23:48:58.617-08:00蘿蔔糕<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-K9eqHwysIto/VJ6iFj2HYrI/AAAAAAAABl0/8qA-Cd0twzM/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-K9eqHwysIto/VJ6iFj2HYrI/AAAAAAAABl0/8qA-Cd0twzM/s1600/image.jpg" height="400" width="400" /></a></div>
<br />
大姨,就用這『蘿蔔糕』,<br />
祝福我們小維熾,7歲,生日快樂!<br />
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<a name='more'></a><br />
櫻如的老公,劉教官,在美濃老家種稻、種紅豆之餘,<br />
因緣際會下,竟然能在岡山向一位佛心來了的老農借了塊休耕地種起白玉蘿蔔!<br />
<br />
美濃白玉蘿蔔的名氣響叮噹!<br />
然<br />
在岡山土壤落地生根的『偽』白玉蘿蔔,<br />
個個身材纖細,<br />
表皮光滑水嫩,<br />
個頭結實均勻,<br />
似乎也有了自己的個性!<br />
<br />
下班時,人手一袋,滿足的哩!<br />
『季節限定』、『岡山限定』、『友達限定』的白玉蘿蔔<br />
因緣際會下,成為『維熾限定』的蘿蔔糕!<br />
<br />
<h3>
<span style="color: orange;">蘿蔔糕</span></h3>
材料:〈參考carol配方〉<br />
蘿蔔700g〈去皮後,刨成絲〉<br />
水450g<br />
※蘿蔔+水=1150〈蘿蔔多些時,水量就要減少〉<br />
<br />
粉漿<br />
在來米粉300g<br />
水300g<br />
鹽1t<br />
白胡椒粉1t<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1Gyj_jIPt4o/VJrWMUPE6RI/AAAAAAAABio/erFZWiwXYTQ/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1Gyj_jIPt4o/VJrWMUPE6RI/AAAAAAAABio/erFZWiwXYTQ/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">白玉蘿蔔個頭小,一次得用3條,一般蘿蔔一條就差不多了!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7cZ4D-3z3bU/VJrWMcxbmvI/AAAAAAAABik/fvUFM4mDdPc/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-7cZ4D-3z3bU/VJrWMcxbmvI/AAAAAAAABik/fvUFM4mDdPc/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">粉漿調勻備用</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wkpMKMNmhMA/VJrWMUd27eI/AAAAAAAABis/-0P5Imvj_FI/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-wkpMKMNmhMA/VJrWMUd27eI/AAAAAAAABis/-0P5Imvj_FI/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">刨絲</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-saLlzbRYoCM/VJrWO2-Y0xI/AAAAAAAABic/tIJ1SBIszP8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-saLlzbRYoCM/VJrWO2-Y0xI/AAAAAAAABic/tIJ1SBIszP8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這樣的量使用8吋蛋糕模嘟嘟好,鋪上烘焙紙好脫模!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SX0AB-Wu5rg/VJrWOF-wUGI/AAAAAAAABiY/CcZ6xHmhsbs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-SX0AB-Wu5rg/VJrWOF-wUGI/AAAAAAAABiY/CcZ6xHmhsbs/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加水煮蘿蔔絲,水滾後約煮5分鐘,蘿蔔絲變軟即可!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xjg1dM_XCgk/VJrWOyy3JgI/AAAAAAAABig/dSblt2qZsk8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Xjg1dM_XCgk/VJrWOyy3JgI/AAAAAAAABig/dSblt2qZsk8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">轉至小火,倒入粉漿,拌勻,粉漿會越拌變硬!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OpGnmFV5clk/VKzdPwtBJkI/AAAAAAAABmE/i0hht23E5Xg/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OpGnmFV5clk/VKzdPwtBJkI/AAAAAAAABmE/i0hht23E5Xg/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">入模,因為粉漿變硬,要重敲幾下,讓粉漿確實填入模中</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/---LWdiEevOM/VKzedXueaUI/AAAAAAAABmM/_QMm1QfQDB8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/---LWdiEevOM/VKzedXueaUI/AAAAAAAABmM/_QMm1QfQDB8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">外鍋3杯水,底部墊電鍋蒸架,約需50分鐘,悶20分鐘,即可</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-v8qRenHvg6U/VJrbWRsU32I/AAAAAAAABj4/XvrQIN1jkL4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-v8qRenHvg6U/VJrbWRsU32I/AAAAAAAABj4/XvrQIN1jkL4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">用筷子插入蘿蔔糕中,無沾黏,ok了!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ReoFpM_LRGU/VJvAzMhrskI/AAAAAAAABkM/t0sl0QpirDE/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ReoFpM_LRGU/VJvAzMhrskI/AAAAAAAABkM/t0sl0QpirDE/s1600/image.jpg" height="239" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ARXMjNLEIJo/VJvAzeivPXI/AAAAAAAABkQ/hI0VcfN1Bv8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ARXMjNLEIJo/VJvAzeivPXI/AAAAAAAABkQ/hI0VcfN1Bv8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">脫模,這時的蘿蔔糕很軟,還未定型,小心移動!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XAtgPLIw7AY/VJrbGDTbpGI/AAAAAAAABjg/9shaNsNSygk/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XAtgPLIw7AY/VJrbGDTbpGI/AAAAAAAABjg/9shaNsNSygk/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-g8zUb1wwFD4/VJrbGBpvbxI/AAAAAAAABjc/X-cGw2S3eSM/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-g8zUb1wwFD4/VJrbGBpvbxI/AAAAAAAABjc/X-cGw2S3eSM/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">確實放涼,定型好切</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lUoaP33FUdY/VJrWj5ar57I/AAAAAAAABjM/BO6E6dIsxDc/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-lUoaP33FUdY/VJrWj5ar57I/AAAAAAAABjM/BO6E6dIsxDc/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這款屬於客家味的蘿蔔糕,沒有多餘的調味料和食材,單吃就能嚐出蘿蔔的鮮甜</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QqDngP1YQ3Y/VJrWj2FQP2I/AAAAAAAABjE/vD_SoOLck70/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QqDngP1YQ3Y/VJrWj2FQP2I/AAAAAAAABjE/vD_SoOLck70/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">不過,煎嘎恰恰,才是我的最愛啦!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-V8JgpZMhSVU/VJrWjx4fwgI/AAAAAAAABjA/I1qLX7uSwCw/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V8JgpZMhSVU/VJrWjx4fwgI/AAAAAAAABjA/I1qLX7uSwCw/s1600/image.jpg" height="239" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TTexOcxzcg0/VJrWlCKYCXI/AAAAAAAABjI/EiMYjpCIG5s/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-TTexOcxzcg0/VJrWlCKYCXI/AAAAAAAABjI/EiMYjpCIG5s/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加點老妹特製的辣椒醬、老爺種的香菜,今天的早餐就是這一味!</td></tr>
</tbody></table>
心得:<br />
1.蘿蔔的含水量因品種而不同,白玉蘿蔔的含水量高,所以,煮水可略少些!才不會蒸出來的糕太軟爛!<br />
2.水調的米漿蒸出來的『糕』比較沒有米磨的『Q』勁〈這一點,張老爺頗介意!〉,不過,透過二次加工,油煎過後,外酥內軟,口感升級多多!<br />
<br />
<br />
<br />
<br />
<br />
<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-72753798931810799922014-12-17T20:30:00.000-08:002014-12-28T22:36:35.870-08:00饅頭變形記 ─ 芝麻饅頭<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0OPxbAUrssw/VJGPmfludMI/AAAAAAAABgA/P2o77kKus7U/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0OPxbAUrssw/VJGPmfludMI/AAAAAAAABgA/P2o77kKus7U/s1600/image.jpg" height="298" width="400" /></a></div>
<br />
饅頭變形記〈一〉<br />
<br />
<a name='more'></a><br />
<br />
相同的<a href="http://shuyailee.blogspot.tw/2014/11/part-1.html">饅頭包子麵糰</a>,<br />
因不同的成型手法、加料的食材種類,<br />
就可隨心所欲的變化出形形色色的包子、饅頭。<br />
<br />
<h3>
<span style="color: orange;">芝麻饅頭</span></h3>
麵皮:<a href="http://shuyailee.blogspot.tw/2014/11/part-1.html">饅頭包子麵糰</a><br />
14個份量<br />
內餡:<br />
芝麻粉50g<br />
糖粉30g<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2Xz1QOCjjAQ/VJGPkuFIkFI/AAAAAAAABgw/gzNYuyDIcM8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-2Xz1QOCjjAQ/VJGPkuFIkFI/AAAAAAAABgw/gzNYuyDIcM8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">內餡均勻混合</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-G6v36d1Evi8/VJGPkjEgoYI/AAAAAAAABgs/NnZj14R_VQY/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-G6v36d1Evi8/VJGPkjEgoYI/AAAAAAAABgs/NnZj14R_VQY/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">麵糰擀呈長方形,鋪上餡料〈技術問題,所以,麵糰一分為二,分兩次作業〉</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-H14Zdi8jpnA/VJGPmFl7nRI/AAAAAAAABgk/4BR_XTJ32d4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-H14Zdi8jpnA/VJGPmFl7nRI/AAAAAAAABgk/4BR_XTJ32d4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">捲~~捲~~我捲捲捲!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Qy-jj12fT2Y/VJGPnIjLnCI/AAAAAAAABgE/dk27LyYFQVg/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Qy-jj12fT2Y/VJGPnIjLnCI/AAAAAAAABgE/dk27LyYFQVg/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">分割〈一個個車輪!〉</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZT6Q1G7zSXs/VJGPnTKs_iI/AAAAAAAABgg/c2bAI9KkVZk/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ZT6Q1G7zSXs/VJGPnTKs_iI/AAAAAAAABgg/c2bAI9KkVZk/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">最後發酵</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qEdrvyHxnXg/VJGPozK7bTI/AAAAAAAABgY/h55M0cUWOcc/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qEdrvyHxnXg/VJGPozK7bTI/AAAAAAAABgY/h55M0cUWOcc/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">摪!摪!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UmGQB6yGw9E/VJGPn-XwO9I/AAAAAAAABgQ/7OtwymQBxnE/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-UmGQB6yGw9E/VJGPn-XwO9I/AAAAAAAABgQ/7OtwymQBxnE/s1600/image.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">14個份量一鍋,嘟嘟好!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-K5XFmHvm_hE/VJGPpNk21DI/AAAAAAAABgc/62iqgCGbvxo/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-K5XFmHvm_hE/VJGPpNk21DI/AAAAAAAABgc/62iqgCGbvxo/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">芝麻饅頭</td></tr>
</tbody></table>
<br />
<div>
心得:</div>
<div>
<div>
1.內餡有糖粉,在最後發酵階段,時間一長,糖粉會慢慢溶化,感覺上水水的。不過,免驚,饅頭出爐後,依然閃閃動人!<br />
2.177*8=1239,1239-150〈老麵〉=1089<br />
1089/2=544,544/7=77g/個<br />
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</div>
萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-76657949538597576792014-12-10T19:00:00.000-08:002014-12-28T22:33:19.423-08:00椒麻雞〈無油料理〉<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--gtg5pc_U1s/VI7Ta5o6QtI/AAAAAAAABaE/YQ4j_A1wrE4/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--gtg5pc_U1s/VI7Ta5o6QtI/AAAAAAAABaE/YQ4j_A1wrE4/s1600/image.jpg" height="298" width="400" /></a></div>
<br />
LINE聯繫你我關係,從上班到下班!<br />
<br />
<a name='more'></a><br />
<br />
上班時,同事間都能碰上面,也有說個話,聊上幾句的時間,<br />
不過,要這一群『女人家』們齊聚一堂,打混說笑,八卦閒聊的機會並不多,<br />
<br />
一下班,大伙兒鳥獸散,接孩子的、趕買菜的、趕煮飯燒菜的,<br />
人人行色匆匆,揮揮手,不帶走一片雲彩,<br />
<br />
再者,<br />
二、三個女人在一起,像在『菜市場』;<br />
四、五個女人在一起,像在『大賣場』;<br />
那 ~ ~ ~ 十幾個女人在一起,<br />
哈!哈!真的不敢再往下想了!<br />
<br />
老話一句 ──『生命會自己找出口!』<br />
的確,<br />
我們在LINE裡找到了『出口』!<br />
<br />
美玲上傳了當天晚餐的好料 ──『椒麻雞』,<br />
一『PO』出美照,<br />
人人垂涎欲滴,跪求食譜,家家戶戶都想如法泡製,<br />
嘿!嘿!沒多久,<br />
紛紛端出屬於自家味的好料!<br />
<br />
<h3>
<span style="color: orange;">椒麻雞</span></h3>
材料:〈參考美玲食譜〉<br />
雞腿排<br />
<br />
醃料:〈醃雞腿排的〉<br />
米酒<br />
鹽<br />
白胡椒粉<br />
<br />
調味料:<br />
醬油1T<br />
黑醋1.5T〈白醋或檸檬汁均可〉<br />
麻油1/2t<br />
糖1T<br />
開水1T<br />
蒜頭辦5瓣〈我喜歡濃的蒜味〉<br />
辣椒1支+辣油適量<br />
香菜適量<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-W51zSbPf1oA/VI7TY3U1f-I/AAAAAAAABaM/wVnk7vPoRto/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-W51zSbPf1oA/VI7TY3U1f-I/AAAAAAAABaM/wVnk7vPoRto/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">備齊材料,準備大顯身手!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-svF650ae6Us/VI7TYxSbLMI/AAAAAAAABZs/gC1_aBaQ_Ws/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-svF650ae6Us/VI7TYxSbLMI/AAAAAAAABZs/gC1_aBaQ_Ws/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">醬料是椒麻雞的靈魂!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_9cTCYLXLxU/VI7TYlVLv3I/AAAAAAAABZk/nvp4jKcg9f8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-_9cTCYLXLxU/VI7TYlVLv3I/AAAAAAAABZk/nvp4jKcg9f8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">採無油料裡的方式,將雞腿排部分油脂先取下,熱鍋炸出雞油!當作料理油。</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-njPND0IR7XY/VI7TZ0SSdDI/AAAAAAAABZ0/cUjtgpDvlh8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-njPND0IR7XY/VI7TZ0SSdDI/AAAAAAAABZ0/cUjtgpDvlh8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">放入醃製過的雞腿排,先煎雞皮面,雞油隨後會被陸續油炸出來,再翻面煎雞肉。<br />
雞肉熟後,再翻回以中大火將雞皮煎得酥脆</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zBZmfLXUqoI/VI7TaDPXHHI/AAAAAAAABaI/Ru_swxVpNwI/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-zBZmfLXUqoI/VI7TaDPXHHI/AAAAAAAABaI/Ru_swxVpNwI/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">以生菜鋪底裝盤!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--zBe1Dclus4/VI7TaDF9FoI/AAAAAAAABZ8/ErsDIBXHgGs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/--zBe1Dclus4/VI7TaDF9FoI/AAAAAAAABZ8/ErsDIBXHgGs/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">雞皮酥脆,雞肉鮮嫩多汁!尚缺靈魂降臨!</td></tr>
</tbody></table>
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<a href="http://2.bp.blogspot.com/-sNgWocVcwLw/VJ5Sy-8TsyI/AAAAAAAABlY/CwgwFdfJXgo/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sNgWocVcwLw/VJ5Sy-8TsyI/AAAAAAAABlY/CwgwFdfJXgo/s1600/image.jpg" height="400" width="400" /></a></div>
<br />
心得:<br />
1.餐廳裡的椒麻雞料理,多是將雞腿排裹粉後,再油炸。家庭中,如果也比照辦理,大量炸油難處理。所以,利用雞排本身多油脂的特性,先炸再煎,大大減少這道菜的熱量,也省去收拾的難題。<br />
2.生菜鋪底,生菜有了雞油滋潤、醬汁加持,爽脆破表,可口滿分,解油膩擱未礙胃!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-46161879360498837052014-12-06T16:00:00.000-08:002014-12-18T23:59:27.403-08:00奶油捲基礎麵糰〈二〉─蔥麵包、波蘿麵包、洋蔥火腿起司麵包<div class="separator" style="clear: both; text-align: center;">
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自己種一叢,卡贏看別人!</div>
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自己夯一盤,卡贏靠別人!</div>
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<a name='more'></a><br /><br />
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食安風暴,爆不完!</div>
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最新一波,『油』風暴再起,</div>
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『壞球』重回麵包,</div>
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唉!看來烘焙業又準備接手了!〈真可悲!〉</div>
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老五問我,</div>
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蔥麵包會做嗎?好做嗎?</div>
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看書,</div>
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上網,</div>
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問老師,</div>
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嘻嘻!還有,『沒樣,家己想!』</div>
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<h3 style="clear: both; text-align: left;">
<span style="color: orange;">蔥麵包</span></h3>
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麵糰:奶油捲基礎麵團</div>
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蔥餡:〈參考周老師手作麵包、吳寶春麵包書〉</div>
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油20</div>
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蛋白20</div>
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鹽1.2</div>
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白胡椒粉0.4</div>
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蔥花135</div>
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Ps.蔥洗淨晾乾,切蔥花。麵糰發酵完成後,才和調味料和勻放入。太早拌勻,蔥容易出水!</div>
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<a href="http://4.bp.blogspot.com/-T70plKMqK1g/VI7y_uucDdI/AAAAAAAABdA/Bd8z_s3OkDM/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T70plKMqK1g/VI7y_uucDdI/AAAAAAAABdA/Bd8z_s3OkDM/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xAe8BSMrHUc/VI7y_nOMTgI/AAAAAAAABdI/1GMcrz4QAtE/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xAe8BSMrHUc/VI7y_nOMTgI/AAAAAAAABdI/1GMcrz4QAtE/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">蔥餡要放集中,烘烤時麵糰漲大,自然就分散了!</td></tr>
</tbody></table>
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<a href="http://1.bp.blogspot.com/--BocTEIYT1s/VI7zAX0dVGI/AAAAAAAABdM/6sNh1Aal1cY/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--BocTEIYT1s/VI7zAX0dVGI/AAAAAAAABdM/6sNh1Aal1cY/s1600/image.jpg" height="298" width="400" /></a></div>
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<span style="color: orange;">波蘿麵包</span></h3>
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麵糰:奶油捲基礎麵糰</div>
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波蘿皮:</div>
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奶油27</div>
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糖粉24</div>
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蛋15</div>
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奶粉4.5</div>
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低粉38</div>
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合計108</div>
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約15g/個</div>
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製作重點:</div>
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1.奶油室溫放軟+糖粉打勻</div>
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2.分次加入蛋液</div>
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3.加入奶粉拌勻</div>
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4.加入低粉拌勻,即可</div>
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<a href="http://4.bp.blogspot.com/-0h5OnMfw5W0/VI7zY9DzS-I/AAAAAAAABdg/ZdQhrR2xsn4/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0h5OnMfw5W0/VI7zY9DzS-I/AAAAAAAABdg/ZdQhrR2xsn4/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lp06TBGWxpE/VI7zY1DP1FI/AAAAAAAABdo/3R5Ia3o3gi0/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-lp06TBGWxpE/VI7zY1DP1FI/AAAAAAAABdo/3R5Ia3o3gi0/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">塗蛋黃液烘烤,較容易上色!</td></tr>
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<span style="color: orange;">洋蔥火腿起司麵包</span></h3>
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麵糰:奶油捲基礎麵糰</div>
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配料:</div>
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洋蔥切絲</div>
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火腿片</div>
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起司絲</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-umE6sWZ7nzM/VI7pYe0YmCI/AAAAAAAABcc/tMx6_z2efe4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-umE6sWZ7nzM/VI7pYe0YmCI/AAAAAAAABcc/tMx6_z2efe4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">鹹香,冷天首選!</td></tr>
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心得:</div>
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1.同時間擁有多種口味麵包,鹹、甜都誘人!</div>
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2.蔥麵包:25g*3*6=450</div>
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波蘿麵包:80g*6=480</div>
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火腿麵包:80g*6=480</div>
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3.190度c/〈10+5〉分鐘</div>
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萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-11909684055030746022014-12-04T20:00:00.000-08:002014-12-21T23:37:16.601-08:00電鍋蒸包子饅頭 Part 2 <div class="separator" style="clear: both; text-align: center;">
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創新來自於不滿足 ── 大同電鍋進階版<br />
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<a name='more'></a><br />
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做包子、饅頭所花的時間比做麵包快多了,<br />
發現明天早餐無著落,<br />
立馬揉個麵糰,<br />
切切、捏捏,再按下電鍋,<br />
三兩下,一個半小時,熱騰騰的包子饅頭就出爐了!<br />
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只是,一鍋最多蒸9個〈4+5〉,<br />
一出爐,<br />
老的、小的,試吃也好,當宵夜也罷!<br />
不一會兒功夫,又缺了一大塊!〈還沒孝敬父母親呢!〉<br />
<br />
『蒸三層嘛!多一層,一鍋就有14個了咧!』<br />
『你以為是蒸籠啊?!電鍋的火力是沒辦法的啦!不要亂了!』<br />
『不試,你怎麼知道?』<br />
<br />
是啊!<br />
試了,就知道大同電鍋的可能!<br />
<br />
『嘿!嘿!蒸四層看看啦?』<br />
『你 ─不 ─ 要 ─再 ─給 ─我 ─亂 ─了!』<br />
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<h3>
<span style="color: orange;">電鍋蒸包子饅頭 Part 2</span></h3>
※蒸的方法步驟都與蒸二層的相同,只是,蒸的時間要拉長,內鍋水放多些<br />
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1.內鍋水放2.5杯<br />
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2.先蒸15分鐘<br />
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3.開小縫,蒸5分鐘後,跳開蒸飯鈕〈加熱鈕往上扳〉<br />
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4.悶7~8分鐘,用長筷子架高,散熱3分鐘<br />
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<a href="http://4.bp.blogspot.com/-UmGQB6yGw9E/VJGPn-XwO9I/AAAAAAAABgQ/7OtwymQBxnE/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UmGQB6yGw9E/VJGPn-XwO9I/AAAAAAAABgQ/7OtwymQBxnE/s1600/image.jpg" height="320" width="239" /></a></div>
<div style="text-align: center;">
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5.出爐了!<br />
包子點點名!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eRbcewX3TUk/VJfEK6uhLXI/AAAAAAAABhk/Ytse_rM4wVw/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-eRbcewX3TUk/VJfEK6uhLXI/AAAAAAAABhk/Ytse_rM4wVw/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">哈!哈!哈!一次就能擁有14個包子!多愉悅啊!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OZgglpa8x2E/VJfEKk2FxCI/AAAAAAAABhg/IhOvj_P46vQ/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OZgglpa8x2E/VJfEKk2FxCI/AAAAAAAABhg/IhOvj_P46vQ/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">你可以再靠進一點!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tnCaJiiOzKo/VJfEKj1wUxI/AAAAAAAABho/9JO6xZSeIgQ/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tnCaJiiOzKo/VJfEKj1wUxI/AAAAAAAABho/9JO6xZSeIgQ/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">菜包!不是我的菜!</td></tr>
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心得:<br />
1.一直沒有蒸三層,是擔心最上面的那層會蒸不熟,結果證實是多慮了!<br />
2.包子餡可以事先處理過,就不用怕蒸不熟的問題了!<br />
3.內鍋水變多了,架高用的碟子要選擇高一點的,避免最底層包子吸附太多水而死麵!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-35533116268488239122014-11-30T05:00:00.000-08:002014-12-17T22:21:24.740-08:00奶油捲基礎麵團〈一〉─奶油捲、花圈、牛角、辮子<div class="separator" style="clear: both; text-align: center;">
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一種麵糰,多樣風情<br />
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<a name='more'></a><br />
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天氣漸漸冷了,又到了麵包需求的旺季!<br />
<br />
那天,阿母說:<br />
恁阿爸供,你卡啁故沒做胖ㄚ?!<br />
<br />
哎呀呀!<br />
ㄆㄤˋ ,我是常常做,<br />
只不過,做的往往是健康取向、高纖、低糖、低脂、低鹽的樸實吐司,<br />
比較適合加料後享用<br />
<br />
而,阮阿爸、阿母愛的是這味 ── 奶油捲麵糰<br />
午後,肚子有那麼一咪咪餓的時候,<br />
隨手來上一個,嘟嘟好!<br />
嗯 ── 香甜、軟Q,好滋味!<br />
<h3>
<span style="color: orange;"><br /></span></h3>
<h3>
<span style="color: orange;">奶油捲基礎麵糰</span></h3>
材料:〈參考學作麵包之頂級入門一書〉<br />
高粉100<br />
糖12<br />
鹽1.5<br />
奶粉4<br />
酵母1.5→1<br />
奶油15→12<br />
蛋12<br />
水59<br />
合計201<br />
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<tr><td class="tr-caption" style="text-align: center;">奶油捲</td></tr>
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<a href="http://1.bp.blogspot.com/-wuzQG40itaI/VI7kJ1uLQ5I/AAAAAAAABbQ/dI8xfE0VQUw/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wuzQG40itaI/VI7kJ1uLQ5I/AAAAAAAABbQ/dI8xfE0VQUw/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">花圈、方塊</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">牛角</td></tr>
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<a href="http://3.bp.blogspot.com/-KNK0e2w245s/VI7k09zXLuI/AAAAAAAABb8/Pkqe1wNoGYA/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KNK0e2w245s/VI7k09zXLuI/AAAAAAAABb8/Pkqe1wNoGYA/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0bcS6P_T0_k/VI7k0uUvjGI/AAAAAAAABcA/9kJFVT_FvFk/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-0bcS6P_T0_k/VI7k0uUvjGI/AAAAAAAABcA/9kJFVT_FvFk/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">辮子</td></tr>
</tbody></table>
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心得:<br />
1.201*11=2211<br />
奶油捲60*8=480,花圈、方塊45*17=765,牛角80*6=480,辮子80*6=480<br />
2.入爐溫度與時間:190度c/〈10+5〉分鐘<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-37206281155525046722014-11-22T15:30:00.000-08:002014-12-16T21:20:01.431-08:00老麵饅頭、包子 Part 2<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-V_IjwGOH7Lg/VIk7VoHVcQI/AAAAAAAABU4/BULnDqC4fqw/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V_IjwGOH7Lg/VIk7VoHVcQI/AAAAAAAABU4/BULnDqC4fqw/s1600/image.jpg" height="298" width="400" /></a></div>
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你所不知道的可能 ─── 當墨西哥香料遇見中式包子!<br />
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孟不離焦,焦不離孟<br />
有了饅頭,豈能不做包子呢!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hUJ36AMVh7Y/VIk7SsXRMkI/AAAAAAAABUE/cP0afI9QzzA/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-hUJ36AMVh7Y/VIk7SsXRMkI/AAAAAAAABUE/cP0afI9QzzA/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">麵糰鬆弛後,搓長,切成一個個大劑子,約60g</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7uNF2nmTIfQ/VIk7TtAaHDI/AAAAAAAABUc/xFVF4J2nog0/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-7uNF2nmTIfQ/VIk7TtAaHDI/AAAAAAAABUc/xFVF4J2nog0/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">擀呈圓形,中間厚,外緣薄</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rA5D4St-SrY/VIk7S52ux8I/AAAAAAAABUI/hIoObRKArh8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rA5D4St-SrY/VIk7S52ux8I/AAAAAAAABUI/hIoObRKArh8/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nelson美國行帶回來的墨西哥香料,和絞肉、洋蔥拌炒,放涼,再拌入起司絲,即成內餡</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cALxSX9YU0Y/VIk7T33SW7I/AAAAAAAABUY/Kst7bFqJ53s/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-cALxSX9YU0Y/VIk7T33SW7I/AAAAAAAABUY/Kst7bFqJ53s/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">慧根不夠,道行尚淺,我的包子最佳狀態也只能如此!夏天最後發酵約30分,冬天約40~50分,即可開蒸!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_OJMKtYu_Yo/VIk7VRECsjI/AAAAAAAABU8/H5_FFDOX8S4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-_OJMKtYu_Yo/VIk7VRECsjI/AAAAAAAABU8/H5_FFDOX8S4/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">用個小肉末做標記,咱們,張氏,獨家,墨西哥肉包子,出爐了!</td></tr>
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<a href="http://3.bp.blogspot.com/-uin5ambqkrw/VIk7VBB3lkI/AAAAAAAABUw/qvUc8cpUiPs/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uin5ambqkrw/VIk7VBB3lkI/AAAAAAAABUw/qvUc8cpUiPs/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xt4frPSMtBs/VIk7WJ5sUaI/AAAAAAAABVA/PHQLof3aRV8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xt4frPSMtBs/VIk7WJ5sUaI/AAAAAAAABVA/PHQLof3aRV8/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">同場加映 ── 芋頭包子,一樣美味可口哩!</td></tr>
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心得:<br />
1.製作饅頭和包子,我用的麵團是相同的。只是擀製的方法不同,和,有料無料的差別。<br />
2.同時間揉好的饅頭包子麵糰,必須先做饅頭,再做包子〈包子麵糰用塑膠袋包好,放入冰箱冷藏,要做前再取出〉。因為,饅頭麵團發酵過久,會產生過多氣體,手工擀製無法像擀麵機能確實擀出氣體,所以,蒸出來的饅頭,容易產生有令人不悅的『青春痘』。而,包子麵皮是一個個擀圓的,氣體較容易被排出,影響不大。出爐時,仍舊一個個白拋拋,幼咪咪的!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-35471206737761695072014-11-22T15:00:00.000-08:002014-12-14T22:01:51.468-08:00老麵饅頭、包子 Part 1<div class="separator" style="clear: both; text-align: center;">
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感謝上蒼!有你們,真好!<br />
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我阿母連生了6個女兒,<br />
這期間,無死胎,無夭折,扎扎實實的6個活蹦亂跳的女兒〈我阿母曾說過!〉<br />
無論是在生物學或數學機率上,都實屬『難得』啊!〈卻是我阿公、阿嬤一點也不想要的難得!〉<br />
<br />
那年代,照個相已經不難了,<br />
但,誰還有氣力在餵飽這一大群蘿菠頭後,會想拍照留念!<br />
<br />
無意間,翻出這幾張實屬『難得』的照片,連阿爸、阿母都不記得了!<br />
翻拍後,放上LINE和眾家姊妹分享,<br />
在驚呼聲中,喚起每個人的回憶,<br />
回憶雖不盡相同,美好卻澎湃了大伙的心頭!<br />
<br />
自從有了LINE,天涯若比鄰。〈阿爸、阿母從不可思議到了然於心〉<br />
在LINE裡,大家分享著生活的喜怒哀樂,<br />
漸漸又將因求學、就業、結婚、生子而各奔西東的我們,拉─拉─拉在一塊兒!<br />
<br />
老四旅居美國多年<br />
因為LINE,<br />
現在,與台灣的聯繫毫無時差<br />
更強的是,透過LINE,讓異鄉的灶腳飄出陣陣的家鄉味呢!<br />
<br />
<h3>
<span style="color: orange;">老麵饅頭、包子〈一〉</span></h3>
麵糰:〈參考孟老師老麵法〉<br />
老麵20<br />
即發酵母2/5<br />
水52<br />
中筋麵粉100<br />
糖5<br />
合計約177<br />
※老麵:留下部分的前次發酵過的麵糰,即成為這次麵團配方中的老麵。冷藏備用〈1、2天〉。短時間不用時,可放置冷凍庫裡保存,要用時再室溫下退冰即可。<br />
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<tr><td style="text-align: center;"><br />
<a href="http://3.bp.blogspot.com/-myVK70r4W_I/VIk6wDuJ_JI/AAAAAAAABS4/jqfrKbMRB3U/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-myVK70r4W_I/VIk6wDuJ_JI/AAAAAAAABS4/jqfrKbMRB3U/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">揉好麵團後,分成三份,小份預留做老麵,大份〈一〉做饅頭,大份〈二〉做包子</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ens3sDwleZg/VIk7Ss0th8I/AAAAAAAABUA/wvgL4aPo4rE/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ens3sDwleZg/VIk7Ss0th8I/AAAAAAAABUA/wvgL4aPo4rE/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大份〈二〉和小份裝袋放入冰箱延緩發酵</td></tr>
</tbody></table>
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-d0vAZC76vCI/VIk6wPMhV5I/AAAAAAAABS8/JwJYFVNTt-Q/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-d0vAZC76vCI/VIk6wPMhV5I/AAAAAAAABS8/JwJYFVNTt-Q/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大份〈一〉鬆弛發酵10分鐘即可開始擀製饅頭了!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ePiGoWsceY0/VIk6wA-Ad9I/AAAAAAAABTA/Bl1F-AkU8d8/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ePiGoWsceY0/VIk6wA-Ad9I/AAAAAAAABTA/Bl1F-AkU8d8/s1600/image.jpg" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">擀開後,三折〈如此,後製較輕鬆如意〉</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: left;">
<a href="http://3.bp.blogspot.com/-OvKw_elkAKk/VIk6xAt-ULI/AAAAAAAABTQ/4CQRnxiYVJ4/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-OvKw_elkAKk/VIk6xAt-ULI/AAAAAAAABTQ/4CQRnxiYVJ4/s1600/image.jpg" height="238" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">慢慢擀開,略呈長方形〈話雖如此,但,知易行難〉</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8GlVZZLrYlM/VIqVJthPs3I/AAAAAAAABWY/hD1tEwWsgpc/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-8GlVZZLrYlM/VIqVJthPs3I/AAAAAAAABWY/hD1tEwWsgpc/s1600/image.jpg" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">擀開後的長方形〈嘻嘻!我的技術只能到這了!〉</td></tr>
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<a href="http://1.bp.blogspot.com/-vvfnejfbru4/VIqVJWWSC1I/AAAAAAAABWU/8FCeBB4Gyh4/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vvfnejfbru4/VIqVJWWSC1I/AAAAAAAABWU/8FCeBB4Gyh4/s1600/image.jpg" height="239" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-bYx_Ce1KZs4/VIk6xZZjUGI/AAAAAAAABTU/yFVI9jlvYsE/s1600/image.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-bYx_Ce1KZs4/VIk6xZZjUGI/AAAAAAAABTU/yFVI9jlvYsE/s1600/image.jpg" height="239" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--y-JgxHM2Pw/VIk6xirHI4I/AAAAAAAABTc/VhRoT95xhbg/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--y-JgxHM2Pw/VIk6xirHI4I/AAAAAAAABTc/VhRoT95xhbg/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">捲起、分割</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tFL-EuUfWwQ/VIk6yZWPExI/AAAAAAAABTo/AVYYBFETNb0/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-tFL-EuUfWwQ/VIk6yZWPExI/AAAAAAAABTo/AVYYBFETNb0/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">哈哈!這,斷面秀,還可以啦!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5Jo3u2skBM8/VIk6y4KndeI/AAAAAAAABTw/znM4fr2gb8A/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5Jo3u2skBM8/VIk6y4KndeI/AAAAAAAABTw/znM4fr2gb8A/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">發酵時間:夏天約30分鐘、冬天約40~50分鐘,即可開始蒸囉!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-p3U0057n6XU/VIk7UNem3xI/AAAAAAAABUo/EIGpBkd8zxY/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-p3U0057n6XU/VIk7UNem3xI/AAAAAAAABUo/EIGpBkd8zxY/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">電鍋裡長出的饅頭筍!</td></tr>
</tbody></table>
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心得:<br />
1.電鍋一次能蒸的量少,只有9個〈何況嗷嗷待哺的人多〉,所以,習慣一次打兩份麵糰量,一份做饅頭,另一份做包子。<br />
2.為了減緩麵糰發酵的速度,包子麵糰會暫時放在冰箱中低溫發酵〈冬天可有可無,夏天氣溫太高則是必需〉<br />
3.177*8=1416,1416-150〈老麵〉=1266,<br />
包子麵皮:60g/個*9=540<br />
饅頭:80g/個*9=720<br />
要製作前,大約抓個量,比較容易秤材料重量!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-34694906748768460292014-10-19T12:00:00.000-07:002014-12-19T04:24:02.519-08:00滷豬腱<div class="separator" style="clear: both; text-align: center;">
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在台灣,一般豬肉料理比牛肉料理家常,<br />
奇怪的是,滷豬腱卻比滷牛腱少見,<br />
稀奇,不稀奇?!<br />
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<a name='more'></a><br />
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煮一道料理能多種運用、多次享受,<br />
對職業婦女而言,是福音!<br />
<br />
『滷』的料理最符合這項需求,<br />
假日裡,滷上一鍋,<br />
主菜、配菜、小菜、便當菜,全用得上!〈當然!太挑嘴的不包含在內。幸運的,咱家也沒這號人物!〉<br />
<br />
傳統市場不曾注意過的豬腱,在costco賣場裡卻是整大盒、整大盒的賣,<br />
不仔細瞧,是很容易忽略它的存在的呢!<br />
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<h3>
<span style="color: orange;">滷豬腱</span></h3>
材料:〈參考carol配方〉<br />
豬腱2kg<br />
青蔥4~5支<br />
蒜頭7~8瓣<br />
薑7~8片<br />
辣椒2~3支<br />
八角7~8個<br />
水1500cc<br />
<br />
調味料:<br />
辣豆瓣醬5T<br />
醬油150cc<br />
冰糖2T<br />
鹽3t<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hfEhnIly3Ak/VI7K_JjFfwI/AAAAAAAABXg/-D-iW9RrbVw/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-hfEhnIly3Ak/VI7K_JjFfwI/AAAAAAAABXg/-D-iW9RrbVw/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">豬腱洗淨,沸水汆燙5分鐘〈可加入份量外的蔥薑去腥〉</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-U6uvkOGGODo/VI7K_KtpVeI/AAAAAAAABXs/gT_luW2VLfw/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-U6uvkOGGODo/VI7K_KtpVeI/AAAAAAAABXs/gT_luW2VLfw/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">辛香料</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KwibUEbizGs/VI7K-58WdaI/AAAAAAAABXo/GA0B0708CvI/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-KwibUEbizGs/VI7K-58WdaI/AAAAAAAABXo/GA0B0708CvI/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">水煮沸,加入辛香料、豬腱、調味料</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ljJyhyvb3u8/VI7LAKICMwI/AAAAAAAABXw/gTL1xaeMt3g/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ljJyhyvb3u8/VI7LAKICMwI/AAAAAAAABXw/gTL1xaeMt3g/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">沸騰後,小火煮約40分鐘即可</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Uo7c-yByVD4/VI7LAQ3S8OI/AAAAAAAABX0/P9jYaKBJS7A/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Uo7c-yByVD4/VI7LAQ3S8OI/AAAAAAAABX0/P9jYaKBJS7A/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">撈掉辛香料渣,待涼</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eWK07Tpj_5k/VI7-bFaKJmI/AAAAAAAABe4/3CdmSxkGaAs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-eWK07Tpj_5k/VI7-bFaKJmI/AAAAAAAABe4/3CdmSxkGaAs/s1600/image.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">放入冰箱浸泡一晚入味,切片上桌</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UIsR_WKdCH0/VI7T6-r_J-I/AAAAAAAABaU/RngLH95kOGc/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-UIsR_WKdCH0/VI7T6-r_J-I/AAAAAAAABaU/RngLH95kOGc/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">下個麵,燙個青菜,豬腱切片,豬肉麵!熱騰騰!燒ㄛ!</td></tr>
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心得:<br />
1.豬腱滷製的時間比牛腱短!<br />
2.將入味後的豬腱分裝冷凍,食用前再放回冷藏室退冰、切片,撒些蔥末、淋上醬汁,即可享用。<br />
3.湯頭分裝冷凍,備用,煮湯、煮麵都有好滋味!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-29955667114840084232014-07-22T00:30:00.000-07:002014-12-14T23:07:12.575-08:00老張韭菜煎餃<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FDdEcDKgszA/U9DQkcdPStI/AAAAAAAABNk/068aRd7HkII/s1600/2014-07-21+%E6%97%97%E6%B4%A5+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FDdEcDKgszA/U9DQkcdPStI/AAAAAAAABNk/068aRd7HkII/s1600/2014-07-21+%E6%97%97%E6%B4%A5+012.JPG" height="400" width="300" /></a></div>
<br />
那一天,我們一起找的蝦皮!<br />
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每逢大元菜圃的韭菜收割之際就是張老爺包水餃、做煎餃給大夥打牙祭的黃道吉日!<br />
<br />
慘了!韭菜煎餃中的重要配角──蝦皮,用完了!<br />
選日不如撞日!<br />
趕在今年第一號颱風麥德姆入侵台灣前夕,<br />
前進艷陽高照、烈日當頭的旗津,尋找我們的蝦皮!<br />
<br />
『節能一夏、清涼坐公車』,這是目前高雄市交通局上新聞版面的口號,<br />
凡持一卡通,搭市區公車免費喔!<br />
哈!要玩就玩大一點!<br />
今個兒張氏夫婦決定響應節能政策,不開車出門,<br />
搭公車慢活趴趴走,全程交給高雄市交通局負責買單〈啊!買得到買不到蝦皮,就看你們囉!〉<br />
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擬定教戰手冊:<br />
1.搭6號公車,左營農會下,左營第二公有市場買夢幻酥餅〈燒餅週一公休,殘念!〉<br />
2.轉乘219號公車,渡船頭下,午餐吃廟口〈天氣熱,沒吃魚丸湯,改吃汕頭麵〉<br />
3.搭渡輪前進旗津,旗津大街看人,旗津魚市場買蝦皮〈成功!天氣太熱,走著走著就到小7吹冷氣喝飲料〉<br />
4.回程路線倒著走,快樂回家〈吃碗汾陽餛飩,彌補一下沒買到燒餅的遺憾!〉<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-axDey0fDW7w/U9EFR5Zqr9I/AAAAAAAABN0/vC18AXOa1zI/s1600/2014-07-21+%E6%97%97%E6%B4%A5+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-axDey0fDW7w/U9EFR5Zqr9I/AAAAAAAABN0/vC18AXOa1zI/s1600/2014-07-21+%E6%97%97%E6%B4%A5+001.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">公車前頭小貓0隻!外面熱,裡頭冷!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KmeMjK1eDB8/U9EFsK-1pzI/AAAAAAAABN8/sL4WmxedZBQ/s1600/DSC_1119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-KmeMjK1eDB8/U9EFsK-1pzI/AAAAAAAABN8/sL4WmxedZBQ/s1600/DSC_1119.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">85大樓</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PwHSsQrJTWQ/U9EF2_fUqPI/AAAAAAAABOE/0U32l4sBEbs/s1600/DSC_1125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-PwHSsQrJTWQ/U9EF2_fUqPI/AAAAAAAABOE/0U32l4sBEbs/s1600/DSC_1125.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">陽光為我換上新靴子!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s9-JKq0q19I/U9EGr5dM3KI/AAAAAAAABOQ/NuA_YgZwTxY/s1600/DSC_1132.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-s9-JKq0q19I/U9EGr5dM3KI/AAAAAAAABOQ/NuA_YgZwTxY/s1600/DSC_1132.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">蝦皮入荷!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--ys-Yo9XZSc/U9H1SG_IR_I/AAAAAAAABOg/hp3NoeoATwc/s1600/DSC_1133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--ys-Yo9XZSc/U9H1SG_IR_I/AAAAAAAABOg/hp3NoeoATwc/s1600/DSC_1133.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">左營餛飩</td></tr>
</tbody></table>
<br />
<h4>
<span style="color: orange;">老張韭菜煎餃</span></h4>
材料:<br />
韭菜1200g<br />
絞肉1200g<br />
紅蘿蔔120g<br />
薑120g<br />
蝦皮50g<br />
打水120g<br />
水餃皮約1500g<br />
<br />
調味料:<br />
香油或麻油4T<br />
胡椒粉3t<br />
鹽3t<br />
麵粉水〈1t麵粉+1量米杯水〉<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pOlkGqHS4ic/U9H2hJqSgTI/AAAAAAAABOs/xmDJTSMhY84/s1600/DSC_1049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-pOlkGqHS4ic/U9H2hJqSgTI/AAAAAAAABOs/xmDJTSMhY84/s1600/DSC_1049.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">賣力洗菜中</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jZ27aoQL8PE/U9H2hVWMrDI/AAAAAAAABO0/6jvVvkXi9r8/s1600/DSC_1050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-jZ27aoQL8PE/U9H2hVWMrDI/AAAAAAAABO0/6jvVvkXi9r8/s1600/DSC_1050.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">菜類切碎〈韭菜含水量少,切碎即可使用,如果使用高麗菜須先加鹽脫水〉</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ss-3fOhZMPw/U9H2hRheE1I/AAAAAAAABOw/TB34UP0SLdM/s1600/DSC_1051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Ss-3fOhZMPw/U9H2hRheE1I/AAAAAAAABOw/TB34UP0SLdM/s1600/DSC_1051.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">半五花半梅花絞肉,摔肉,打出黏性,再打水10%,加油和鹽拌勻</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NOVQVbv5NPY/U9H2jYjBsNI/AAAAAAAABPE/YTSFNd6OpHg/s1600/DSC_1053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-NOVQVbv5NPY/U9H2jYjBsNI/AAAAAAAABPE/YTSFNd6OpHg/s1600/DSC_1053.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">肉、菜類、剩餘調味料均勻混合</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zAJmxhJVoZs/U9H2jq61SEI/AAAAAAAABPM/4ge-anm12mQ/s1600/DSC_1054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zAJmxhJVoZs/U9H2jq61SEI/AAAAAAAABPM/4ge-anm12mQ/s1600/DSC_1054.jpg" height="240" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SkkQ4e_-314/U9H5Bynpy6I/AAAAAAAABPw/FAZkwbrsRow/s1600/DSC_1058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-SkkQ4e_-314/U9H5Bynpy6I/AAAAAAAABPw/FAZkwbrsRow/s1600/DSC_1058.jpg" height="270" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">水餃像阿兵哥,排好站正,等著點名呢!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dU_Ay-rYbOY/U9H2lDti9mI/AAAAAAAABPc/EjuStDakOb0/s1600/DSC_1062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dU_Ay-rYbOY/U9H2lDti9mI/AAAAAAAABPc/EjuStDakOb0/s1600/DSC_1062.jpg" height="240" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YbD8e9vY-rI/U9H2lU4bCLI/AAAAAAAABPg/dlQDXl5nCNw/s1600/DSC_1064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YbD8e9vY-rI/U9H2lU4bCLI/AAAAAAAABPg/dlQDXl5nCNw/s1600/DSC_1064.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">香,酥,脆!</td></tr>
</tbody></table>
心得:<br />
1.張家韭菜水餃食材越做越簡單,屬於張家的多菜配方,肉、菜一比一。給我妹家的多肉配方,肉:菜是2:1。<br />
2.使用不沾鍋,即使油用的不多,煎餃也能煎得酥脆可口!<br />
3.水餃包好排排站,方便整盤放入冷凍,約1小時微凍,即可包裝當冷凍水餃,讓美味延續!<br />
4.搭配公車動態app,隨時掌握公車到站時間,為搭公車慢活趴趴走計畫加分不少。今年夏天,高雄市交通局『節能一夏,清涼搭公車』政策,驗收過關!<br />
<br />
<br />
<br />
<br />
<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-5155643021711690322014-07-11T00:48:00.000-07:002014-07-12T03:23:24.949-07:00壽喜飯<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-T2N8Bs7M3U0/U8DpDOhMyFI/AAAAAAAABGs/j9UaHnByKhc/s1600/2014-07-11+nelson%E7%BE%8E%E5%9C%8B%E8%A1%8C%E9%AB%98%E9%9B%84%E6%A9%9F%E5%A0%B4+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T2N8Bs7M3U0/U8DpDOhMyFI/AAAAAAAABGs/j9UaHnByKhc/s1600/2014-07-11+nelson%E7%BE%8E%E5%9C%8B%E8%A1%8C%E9%AB%98%E9%9B%84%E6%A9%9F%E5%A0%B4+010.JPG" height="300" width="400" /></a></div>
<br />
年輕時的流浪是一輩子的養分──林懷民<br />
<br />
<br />
<a name='more'></a>今天<br />
Nelson要一個人從高雄機場離境,到香港轉機,再經過16小時航程後,抵達美國達拉斯,展開6週的美式生活體驗。<br />
雖然,一出海關,四阿姨就會在出口迎接他<br />
為娘的仍忐忑不安。<br />
<br />
這回,<br />
原本俊傑表哥會和他一起去〈一個考完大學、一個高一升高二,再好不過的時間點〉<br />
『兩』個臭皮匠勝過一個諸葛亮,一路上可以彼此壯膽,也有個伴兒<br />
怎料,表哥中途打退堂鼓,<br />
原以為Nelson會不去了,他卻出乎意料地決定要單槍匹馬實踐他的美國行<br />
或許是美國夢吧!〈台灣小孩受好萊塢電影的影響、荼毒甚深啊!〉<br />
<br />
一放暑假,就趕緊要他多瀏覽網路上轉機、海關檢查、關稅單、、等等訊息〈真的很感謝這些人的無私分享!〉<br />
還不忘買一本觀光英語書,讓他帶在身邊以備不時之需〈看!這就是媽呀!〉<br />
四阿姨提醒,出發前觀看一下美國海關通關檢查的video,心裡有個底,才不會到時候亂了陣腳,阿姨說so easy!〈是嗎?〉<br />
唉!美國海關因應反恐的各項檢查措施,搞得人心惶惶!<br />
nelson自己也說,他什麼都不擔心,最煩惱是過海關這一關<br />
<br />
『你是來觀光、花錢、當大爺的,又不是恐怖份子!』,記住了某位部落客的說詞,三不五時給他正增強一下,說的真有道理!<br />
<br />
在機場櫃台check in,儘管我已經提醒,服務專員仍不由自主地頻頻向我說明機位、行李的細節,兒子啊!你有沒有聽明白了?<br />
<br />
『護照用完要放定位!』<br />
『什麼都能丟,只有護照不能弄丟了,會很麻煩的!』<br />
『包包拉鍊記得用完一定要拉上!』<br />
『一到香港,要line一下,報平安』<br />
『找到轉機登機門後,就可以安心逛逛香港機場了!』<br />
『有疑問,一定要提出來!』<br />
『聽不清楚,請他再說一次!』、、、<br />
似乎有交代不完的事!<br />
<br />
稚嫩的臉龐帶著些不安,聽著我的叮嚀,不時點頭,酷酷的表示收到<br />
望著身長185 的背影漸漸遠行、遠去,<br />
Nelson,媽咪開始想念你了!<br />
<br />
怕他吃怕了漢堡、薯條,Nelson出發前教他煮壽喜飯,簡易版,簡簡單單,哈!一定能讓四阿姨吃了感動得痛哭流涕!<br />
<br />
<h4>
<span style="color: orange;">壽喜飯</span></h4>
材料:因應材料不知是否容易取得,只取<br />
肉〈在德州,牛肉取之不盡,用之不竭!〉<br />
洋蔥<br />
薑〈如果有蔥、蒜,那就更棒!〉<br />
<br />
調味料:<br />
醬油<br />
胡椒粉<br />
酒〈什麼酒都可以,去腥的!〉<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-N8avFgIrGMo/U8EIVBrb9DI/AAAAAAAABHA/UR6vYcQeSjA/s1600/DSC_1028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-N8avFgIrGMo/U8EIVBrb9DI/AAAAAAAABHA/UR6vYcQeSjA/s1600/DSC_1028.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">兒子!就這些!想吃飯的時候,洗手作羹湯吧!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_gf8_WPCT3c/U8EIU_i2aCI/AAAAAAAABHQ/--UAPXH5Ibw/s1600/DSC_1030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-_gf8_WPCT3c/U8EIU_i2aCI/AAAAAAAABHQ/--UAPXH5Ibw/s1600/DSC_1030.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">肉片先略切條狀,放入調味料,醃入味</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WXZYjsTVrBU/U8EIU63D7bI/AAAAAAAABHI/yNR80fOXIoI/s1600/DSC_1031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-WXZYjsTVrBU/U8EIU63D7bI/AAAAAAAABHI/yNR80fOXIoI/s1600/DSC_1031.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">洋蔥、薑切絲</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LZ746P5eM2Q/U8EIWW9zv2I/AAAAAAAABHc/AzuVl5hOuCg/s1600/DSC_1035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-LZ746P5eM2Q/U8EIWW9zv2I/AAAAAAAABHc/AzuVl5hOuCg/s1600/DSC_1035.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1.熱鍋、放些許油略炒熟肉片,盛起<br />2.油鍋續炒洋蔥、薑,悶一下,放入熟肉片略炒<br />3.嘗一下鹹淡、味道,ok,即可盛盤!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Pasn-Deo0Jk/U8EIWiLHz7I/AAAAAAAABHg/tXRYCAoNdPI/s1600/DSC_1036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Pasn-Deo0Jk/U8EIWiLHz7I/AAAAAAAABHg/tXRYCAoNdPI/s1600/DSC_1036.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">燙一些青菜,營養又美味!</td></tr>
</tbody></table>
<br />
<br />
心得:<br />
1.越是簡單,越能吃出原味,洋蔥的甜,薑的微嗆辣,肉汁的鹹香,白飯的Q彈,還有還有老公種的嫩秋葵陪襯、配色,完美極致、近乎苛求!<br />
<br />
<br />
<br />
<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-91879535314304406012014-06-28T00:08:00.000-07:002014-07-25T19:44:10.280-07:00電鍋蒸包子饅頭<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fH4wcEY_nBc/U9Cw2Xh4TUI/AAAAAAAABLY/EGxamzImtqo/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fH4wcEY_nBc/U9Cw2Xh4TUI/AAAAAAAABLY/EGxamzImtqo/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+011.JPG" height="400" width="300" /></a></div>
<br />
做包子、饅頭也要插一腳,大同電鍋,神器啊!<br />
<br />
<br />
<a name='more'></a>邱大哥在農舍裡三兩下就端出一籠熱騰騰的黑糖包子,這畫面實在太令人羨慕啦!<br />
好想做做看喔!<br />
可是我沒蒸籠,也沒蒸鍋<br />
兩籠一鍋一蓋,體積大,占空間,買來後沒地方擺,搞不好5分鐘熱度一過,就束之高閣,“壞心又愛吃”的張老爺要我再等等,他等著看笑話!所以遲至今日仍沒下手<br />
<br />
哈!<br />
天無絕人之處,<br />
生命總會找到自己的出路!<br />
Women's talk不是只有八卦、流言斐短,多著是常識、知識、見識,我們可是有為的歐─巴─桑!<br />
嘿!沒想到吧!一個包子饅頭能理出這麼多人生道理!<br />
有理!<br />
<br />
話說櫻如姐姐在一場Women's talk中聊到假日做饅頭,<br />
什麼?做饅頭?〈正在這兒興頭上的我不禁豎起耳朵!〉<br />
電鍋蒸啊!<br />
很方便ㄋㄟˋ!<br />
有一次嘮叨唸給我媽媽聽,說蒸鍋蒸饅頭好麻煩,<br />
我媽就隨口說用電鍋蒸蒸看嘛!<br />
我就真的給它蒸蒸看!<br />
好用!<br />
好人做到底,明天蒸鍋帶來借你用用看!<br />
嘻!嘻!嘻!沒多久我家也有────蒸鍋了!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-u0WWneJxJKw/U9C9l_78b2I/AAAAAAAABL0/3myAbEJy7Po/s1600/2014-06-11+%E9%BB%91%E7%B3%96%E5%8C%85+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-u0WWneJxJKw/U9C9l_78b2I/AAAAAAAABL0/3myAbEJy7Po/s1600/2014-06-11+%E9%BB%91%E7%B3%96%E5%8C%85+009.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">我的第一個包</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HJA-wXi1ZUE/U9C9l573lkI/AAAAAAAABLw/n3pmnAKUAeI/s1600/2014-06-11+%E9%BB%91%E7%B3%96%E5%8C%85+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-HJA-wXi1ZUE/U9C9l573lkI/AAAAAAAABLw/n3pmnAKUAeI/s1600/2014-06-11+%E9%BB%91%E7%B3%96%E5%8C%85+014.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">黑糖包子</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Npo57Gt8jGE/U9C-WwGD8iI/AAAAAAAABMI/kdGxGCXDchY/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Npo57Gt8jGE/U9C-WwGD8iI/AAAAAAAABMI/kdGxGCXDchY/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+012.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">隔天加碼──南瓜饅頭</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-67VjkLmpaJc/U9C-ZcD3-TI/AAAAAAAABMc/XnEviM-XGYc/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-67VjkLmpaJc/U9C-ZcD3-TI/AAAAAAAABMc/XnEviM-XGYc/s1600/2014-06-14+%E9%9B%BB%E9%8D%8B%E8%92%B8%E5%8D%97%E7%93%9C%E9%A5%85%E9%A0%AD+019.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">營養早餐,饅頭夾蔥蛋</td></tr>
</tbody></table>
<br />
<h4>
<span style="color: orange;">電鍋蒸包子饅頭</span></h4>
步驟1、<br />
電鍋內放入1.5杯水,再放入醬油碟或架子〈提高鍋內第一層蒸盤與水的距離,底層麵團才不至於吸收太多水而失敗〉<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Tk_pvlBc9a0/U9DM54MGjAI/AAAAAAAABNc/qe3WPmMf0UQ/s1600/2014-07-24+%25E9%259B%25BB%25E9%258D%258B%25E6%259E%25B6+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Tk_pvlBc9a0/U9DM54MGjAI/AAAAAAAABNc/qe3WPmMf0UQ/s1600/2014-07-24+%25E9%259B%25BB%25E9%258D%258B%25E6%259E%25B6+001.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">張老爺製作的,比醬油碟子更穩!</td></tr>
</tbody></table>
<br />
步驟2、<br />
依序放入製作完成但尚未發酵的包子饅頭〈麵團底部要放饅頭紙、或烘焙紙、或濕的蒸籠布〉,蓋上鍋蓋進行最後發酵。<br />
發酵時間各家說法不一〈carol、周老師、孟老師、趙老師,集合網路上的廚藝大師〉<br />
張家目前的規則〈夏天〉:採用一次直接法、中種法,最後發酵約20分;老麵法,因即發酵母用得少,最後發酵時間約50分<br />
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<a href="http://4.bp.blogspot.com/-0BFLsRPQFV8/U9DB9yU3YsI/AAAAAAAABM4/2nGI69x1iRU/s1600/2014-06-14+%25E9%259B%25BB%25E9%258D%258B%25E8%2592%25B8%25E5%258D%2597%25E7%2593%259C%25E9%25A5%2585%25E9%25A0%25AD+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0BFLsRPQFV8/U9DB9yU3YsI/AAAAAAAABM4/2nGI69x1iRU/s1600/2014-06-14+%25E9%259B%25BB%25E9%258D%258B%25E8%2592%25B8%25E5%258D%2597%25E7%2593%259C%25E9%25A5%2585%25E9%25A0%25AD+007.JPG" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-n2AlZdv5j5M/U9DB9zt7AUI/AAAAAAAABM0/_5fElUExouI/s1600/2014-06-14+%25E9%259B%25BB%25E9%258D%258B%25E8%2592%25B8%25E5%258D%2597%25E7%2593%259C%25E9%25A5%2585%25E9%25A0%25AD+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-n2AlZdv5j5M/U9DB9zt7AUI/AAAAAAAABM0/_5fElUExouI/s1600/2014-06-14+%25E9%259B%25BB%25E9%258D%258B%25E8%2592%25B8%25E5%258D%2597%25E7%2593%259C%25E9%25A5%2585%25E9%25A0%25AD+009.JPG" height="240" width="320" /></a></div>
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<br />
步驟3、<br />
開始蒸囉!<br />
按下加熱開關,計時10分鐘<br />
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<br />
步驟4、<br />
鍋蓋打開一小縫,計時5分鐘〈這時可以隱約看到包子饅頭白胖的樣子了!〉<br />
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<br />
步驟5、<br />
時間一到立刻停止加熱〈將加熱鍵往上扳!〉,悶7分鐘<br />
時間到,拿長筷子架著上蒸籠、鍋蓋,散熱3分鐘!<br />
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<br />
步驟6、<br />
取出,放在食物架上散熱<br />
大功告成,試吃時間到了!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">新增說明文字</td></tr>
</tbody></table>
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<br />
心得:<br />
1.和麵包比起來,製作時間節省許多多,但,香氣,不用說當然是麵包〈麵包加的五四三多嘛!〉,剛出爐的饅頭,酵母的味道比麵香重。老麵法用的即發酵母少,麵香味重,確實值得一試!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-17800738135512158752014-06-19T00:30:00.000-07:002014-07-25T19:47:49.913-07:00丙級麵包烘焙<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://2.bp.blogspot.com/-Y1D3ODqwV1s/U89dmw8OH4I/AAAAAAAABJQ/iTTCw-V3irc/s1600/2014-06-19+%E4%B8%99%E7%B4%9A%E9%BA%B5%E5%8C%85%E7%83%98%E7%84%99%E8%80%83%E7%85%A7+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Y1D3ODqwV1s/U89dmw8OH4I/AAAAAAAABJQ/iTTCw-V3irc/s1600/2014-06-19+%E4%B8%99%E7%B4%9A%E9%BA%B5%E5%8C%85%E7%83%98%E7%84%99%E8%80%83%E7%85%A7+002.JPG" height="300" width="400" /></a></div>
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丙級麵包烘焙,成功!<br />
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<a name='more'></a><br />
<br />
買了攪拌缸,做麵包自然變得輕鬆如意,<br />
自個兒在家玩麵粉,嗯─好玩!<br />
換作<br />
大伙一起玩麵粉,那就──<span style="color: #e06666; font-size: x-large;">太 COOL!</span><br />
<br />
邱大哥一口答應羿均和我去他農舍玩麵粉的要求,<br />
總要有個目標啊?<br />
就考個丙級麵包烘焙吧!<br />
<br />
邱大哥是個有趣的人!<br />
卸甲歸田後,回老家繼承父業當起農夫,種了5、6分地的芭樂,<br />
喜歡下廚,中西式都有涉略,<br />
有多張廚藝證照〈持續增加中!〉,還考上癮了呢!<br />
有一台全盤的大烤箱,在農舍裡,哈!酷吧!<br />
好學不倦的他,目前還是義守大學廚藝系的學生哩!<br />
<br />
他總是謙虛的跟外人說:『大家作伙做麵包!』<br />
其實他教我們的可多著呢!<br />
有些是他個人經驗心得,<br />
有些是烘焙過程的操作習慣,<br />
更多是那些書上不會提到的小細節<br />
<br />
考試,讓『玩麵粉』提升層級,多了嚴謹與認真<br />
應考當天,不緊張是騙人的,何況已經很久沒考試了〈羿均說她已經失眠兩天了!唉!年紀大了!真的不太適合這麼“刺激”的活動!〉<br />
<br />
哈!哈!我們成功了!<br />
邱大哥,有你真好!謝謝你!<br />
<br />
<h4>
<span style="color: orange;">山形白吐司</span></h4>
〈參考丙級烘焙〉<br />
高粉〈麵典QQ〉100<br />
糖8<br />
鹽1.5<br />
冰水65<br />
即發酵母1<br />
奶粉6<br />
奶油8<br />
合計189.5<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7BWB_MBEQ_M/U89uA2vncgI/AAAAAAAABJw/mlmBCNzI4do/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-7BWB_MBEQ_M/U89uA2vncgI/AAAAAAAABJw/mlmBCNzI4do/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+010.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">芝麻全麥五峰吐司</td></tr>
</tbody></table>
◎高粉用完了,只好拿全麥麵粉充數。麵團打好後,又加了40g黑芝麻粉,比較香啦!<br />
<br />
<h4>
<span style="color: orange;">甜麵包麵團</span></h4>
高粉80<br />
低粉20<br />
糖18<br />
鹽1<br />
冰水52<br />
雞蛋10<br />
即發酵母1<br />
奶粉4<br />
奶油10<br />
合計196<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4QE0CML6OME/U89yTq0a2WI/AAAAAAAABJ8/ETqUVhVfp8A/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-4QE0CML6OME/U89yTq0a2WI/AAAAAAAABJ8/ETqUVhVfp8A/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+004.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">紅豆麵包</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WkJFDt3sDt8/U89yY966PwI/AAAAAAAABKE/QYezTbpQBb0/s1600/2014-03-23+%E5%B8%83%E4%B8%81%E9%BA%B5%E5%8C%85+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-WkJFDt3sDt8/U89yY966PwI/AAAAAAAABKE/QYezTbpQBb0/s1600/2014-03-23+%E5%B8%83%E4%B8%81%E9%BA%B5%E5%8C%85+002.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">布丁麵包</td></tr>
</tbody></table>
布丁餡<br />
鮮奶100<br />
糖20<br />
玉米粉15<br />
蛋黃15<br />
奶油3<br />
合計158<br />
<br />
紅豆餡<br />
蒸熟紅豆700g〈600g生豆+1200g水煮熟後,去水,1/2熟豆約700g〉<br />
糖180g〈二砂130g+水麥芽50g,消耗沒用完的水麥芽啦!〉<br />
奶油50g<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zT9wQF0ZhtE/U891eaxxQNI/AAAAAAAABKU/pMDrQZWSRPo/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-zT9wQF0ZhtE/U891eaxxQNI/AAAAAAAABKU/pMDrQZWSRPo/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+005.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">壓泥器上場!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-McDk9rEMq-8/U891eG6aCRI/AAAAAAAABKQ/2fA1yZeM8Cg/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-McDk9rEMq-8/U891eG6aCRI/AAAAAAAABKQ/2fA1yZeM8Cg/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+011.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">熱鍋,放奶油</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T-xpkFOnuvE/U891hvF4X-I/AAAAAAAABKo/4n_Y2xSWoO0/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-T-xpkFOnuvE/U891hvF4X-I/AAAAAAAABKo/4n_Y2xSWoO0/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+014.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">拌勻,炒香紅豆泥</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-024dxZcKvVM/U891isJEXtI/AAAAAAAABK0/PMLWoofEYCo/s1600/2014-05-30+%25E7%25B4%2585%25E8%25B1%2586%25E6%25B2%2599+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-024dxZcKvVM/U891isJEXtI/AAAAAAAABK0/PMLWoofEYCo/s1600/2014-05-30+%25E7%25B4%2585%25E8%25B1%2586%25E6%25B2%2599+018.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">自己炒的,健康美味看得見!尚好啦!</td></tr>
</tbody></table>
<br />
心得:<br />
1、這次丙級烘焙抽中的考題是四條山形白吐司+18個布丁麵包,山形白吐司是籤王,數量又是最多的,現場一片死寂〈內心哀聲四起〉,監評老師解釋,考場新規定:考題是由代表人按抽籤鈕,電腦隨機抽題,考題會立即傳送到評測中心,是無法更動的。監評老師頻頻安慰我們,他會將布丁餡煮得令我們“非常”滿意,要我們安心參加考試,是啊!佛心來!感恩!<br />
2.等著領證照時,大伙天南地北的聊,這才發現我和羿均賺很大,原來,坊間丙級麵包烘焙班一次課程要價18000元!哎呀呀!邱大哥!咱們再次感謝您囉!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-83552542113201593312014-05-25T20:09:00.000-07:002014-12-13T03:15:20.004-08:00紅豆吐司、簡易蜜紅豆法<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-i43BVmhyrmg/U8NMF51Y4PI/AAAAAAAABH8/FU9e8gaz1H0/s1600/2014-05-31+%25E7%25B4%2585%25E8%25B1%2586%25E9%25BA%25B5%25E5%258C%2585%25E4%25BA%2594%25E5%25B3%25B0%25E5%2590%2590%25E5%258F%25B8+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-i43BVmhyrmg/U8NMF51Y4PI/AAAAAAAABH8/FU9e8gaz1H0/s1600/2014-05-31+%25E7%25B4%2585%25E8%25B1%2586%25E9%25BA%25B5%25E5%258C%2585%25E4%25BA%2594%25E5%25B3%25B0%25E5%2590%2590%25E5%258F%25B8+016.JPG" height="400" width="300" /></a></div>
<br />
經驗豐富大如山,學問淵博深如海,<br />
言語一出常驚人,有時堅澀卻和藹。<br />
<br />
恭賀父親大人生日快樂!───小兒and老婆<br />
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<a name='more'></a><br />
<br />
張家老爺五十歲了!<br />
哈!年過半百<br />
與nelson約好,<br />
老媽出錢請吃大餐〈出錢嘛!這項我最會!〉<br />
小孩出心、出力,想祝賀詞,以書法形式展現〈說不出來,就用寫的呀!〉<br />
<br />
事先說好的,<br />
當天,小孩行誼如常,只是書法習寫時間寫的內容是祝賀詞,<br />
寫好之後,媽媽會大喊拿來給『資深書法家』評鑑一下!<br />
<br />
所謂的『資深書法家』,是張家老爺<br />
nelson學書法後,張老爺總愛在孩子習寫完之後,提筆寫幾個大字兒,<br />
然後,再對nelson的字品頭論足一番,<br />
軍人本色嘛!貶多褒少,蠻令人討厭的!〈nelson,抱歉!媽咪嫁錯老公了!〉<br />
像我,書法字永遠停留在國小中年級,nelson再怎麼寫,都『太─棒─了!』<br />
因此,每回張老爺要求觀看nelson的書法習作時,我總會說:快!快!快拿來給“資深”書法家看看!<br />
<br />
『資深書法家』也一如往常拿起宣紙左看右瞧的,<br />
『好看嗎?給我好看的五個字嘛!』<br />
『爸啊!念念看!看得懂他的龍飛鳳舞嗎?』<br />
『經驗豐富多如山,學問淵博深如海,言語一出常驚人,有時堅澀卻和藹』<br />
『堅澀是這個“堅”嗎?』<br />
『古字是通用的,我有查過。』<br />
『‧‧‧‧‧‧ 』<br />
哈!哈!哈!<br />
『阿爸,生日快樂!』<br />
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<br />
櫻如送一包她老公種的紅豆給我,<br />
她老公,飛官退役,回老家務農種稻、種紅豆、、等等,<br />
和張老爺一樣,卸甲歸田,<br />
演什麼像什麼是他們倆令我佩服之處,<br />
未來,希望我能追隨他們,將人生的第二春過得這麼精采!<br />
<br />
紅豆湯,nelson最不愛了,<br />
紅豆還能怎麼辦呢?<br />
<br />
<h4>
<span style="color: orange;">蜜紅豆</span></h4>
〈參考周老師配方、作法〉<br />
材料:<br />
紅豆600g<br />
水1200g<br />
〈紅豆洗淨後,浸一夜,煮滾後放入悶燒鍋4小時即可〉<br />
二砂糖180g<br />
〈這次煮成一大鍋,濾掉紅豆水後,熟紅豆重約1400g,取700g做蜜紅豆〉<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0wWKPW2msTs/U8NgnhkrUiI/AAAAAAAABII/OqKN-Xd62B4/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-0wWKPW2msTs/U8NgnhkrUiI/AAAAAAAABII/OqKN-Xd62B4/s1600/2014-05-30+%E7%B4%85%E8%B1%86%E6%B2%99+002.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">趁熱加入糖,搖晃鍋子,糖會慢慢溶解</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Mn6_qliSbi8/U8NgvwzCCCI/AAAAAAAABIQ/xw4MnUlQGLo/s1600/2014-05-09+%E8%9C%9C%E7%B4%85%E8%B1%86+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Mn6_qliSbi8/U8NgvwzCCCI/AAAAAAAABIQ/xw4MnUlQGLo/s1600/2014-05-09+%E8%9C%9C%E7%B4%85%E8%B1%86+005.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">待涼入保鮮盒,冷藏,讓時間蜜漬</td></tr>
</tbody></table>
<h4>
<span style="color: orange;">紅豆吐司</span></h4>
〈丙級烘焙配方〉<br />
高粉100<br />
糖12<br />
鹽1<br />
冰水53<br />
蛋12<br />
即發酵母1<br />
奶粉4<br />
奶油10<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cXP3jfQDBXY/U8NhMEnGtvI/AAAAAAAABIg/nJh2mUgvGoY/s1600/2014-05-11+%E7%B4%85%E8%B1%86%E5%90%90%E5%8F%B8+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cXP3jfQDBXY/U8NhMEnGtvI/AAAAAAAABIg/nJh2mUgvGoY/s1600/2014-05-11+%E7%B4%85%E8%B1%86%E5%90%90%E5%8F%B8+001.JPG" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-sMruiKqYjzg/U8NhlZaY87I/AAAAAAAABJA/0KpBXcRTGdI/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sMruiKqYjzg/U8NhlZaY87I/AAAAAAAABJA/0KpBXcRTGdI/s1600/2014-05-31+%E7%B4%85%E8%B1%86%E9%BA%B5%E5%8C%85%E4%BA%94%E5%B3%B0%E5%90%90%E5%8F%B8+015.JPG" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zuFneXqcMX4/U8NhOvdHpXI/AAAAAAAABI8/1zP8Ug0nWXg/s1600/2014-05-11+%25E7%25B4%2585%25E8%25B1%2586%25E5%2590%2590%25E5%258F%25B8+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-zuFneXqcMX4/U8NhOvdHpXI/AAAAAAAABI8/1zP8Ug0nWXg/s1600/2014-05-11+%25E7%25B4%2585%25E8%25B1%2586%25E5%2590%2590%25E5%258F%25B8+010.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">張老爺的吐司切片器讓我省事不少!感恩!愛你唷!</td></tr>
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心得:<br />
『愛,無所不在!』,但,要勇敢說出來!<br />
張老爺、nelson,你們兩個都太ㄍㄧㄣ了!<br />
記得,要聽媽媽的話,『學起來!』<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-66568484114717520912014-05-10T13:00:00.000-07:002014-05-12T00:43:19.557-07:00蔓越莓奶酥麵包<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yk9ye3yU1cg/U2s189kTpxI/AAAAAAAABD0/1aRpW6IPLN0/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yk9ye3yU1cg/U2s189kTpxI/AAAAAAAABD0/1aRpW6IPLN0/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+020.jpg" height="300" width="400" /></a></div>
這也算是宅女嗎?<br />
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<a name='more'></a>假日,<br />
冬天,做烘焙,麵團發酵、成型、再發酵、烤焙,每個步驟都像冬陽下的懶貓緩慢、優雅、不急不徐,萬金巷的生活節奏就得配合著麵團的起承轉合。<br />
還好,元元、nelson各司其職,在萬金巷內找到自己的地盤悠游其中,也很有默契在陣陣奶香飄散之際,自動的向廚房靠攏。唉呀!長夜將『進』!我還沒踏出家門呢!<br />
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天氣漸漸熱,昔日的溫柔小貓麵團像是吃了炸藥般的火力十足,一不小心就發過頭。現在,打好的麵團還得先放入冰箱,降降火氣。<br />
有夏日的加持,出爐時間提早了大半天,那後半天呢?我只想待在烈日侵犯不到的萬金巷弄內,像廟埕榕樹下的小黑無所事事。啊!長日將『盡』!我還沒踏出家門呢!<br />
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蔓越莓奶酥麵包<br />
〈配方參考丙級麵包〉<br />
材料:<br />
高粉80<br />
低粉20<br />
糖18<br />
鹽1<br />
雞蛋12<br />
冰水52<br />
酵母1<br />
奶粉4<br />
奶油10<br />
合計194<br />
60g*24個/194約=7.4<br />
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奶酥餡<br />
奶油100<br />
糖粉62<br />
全蛋31<br />
奶粉100<br />
玉米粉12<br />
合計305<br />
係數1.6<br />
305*1.6/24=20g<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cNVj27JhvWU/U2s2PS9D0MI/AAAAAAAABEE/JfOh7BR7sEA/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-cNVj27JhvWU/U2s2PS9D0MI/AAAAAAAABEE/JfOh7BR7sEA/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">奶油室溫放軟,加糖粉打發變白,分次加入蛋液拌勻,加入過篩的奶粉、玉米粉拌勻,冷藏備用</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XOPFuHLbZvM/U2s2PRQaG3I/AAAAAAAABEA/Qb0cR0tXZxo/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XOPFuHLbZvM/U2s2PRQaG3I/AAAAAAAABEA/Qb0cR0tXZxo/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+002.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">開始包好料!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C38Iy5SWEYk/U2s2PKl59NI/AAAAAAAABD8/oDEh4l4lX9I/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-C38Iy5SWEYk/U2s2PKl59NI/AAAAAAAABD8/oDEh4l4lX9I/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+004.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">最後發酵完成,塗蛋液、灑麵包粉</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wbMFg7knF7k/U2s2Qe3CxTI/AAAAAAAABEU/PKgdlIzi8RE/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-wbMFg7knF7k/U2s2Qe3CxTI/AAAAAAAABEU/PKgdlIzi8RE/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+011.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">排排站,多可愛!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VJzxV-PSxTo/U2s2iYSUw3I/AAAAAAAABEc/ZIBG1gnLKug/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-VJzxV-PSxTo/U2s2iYSUw3I/AAAAAAAABEc/ZIBG1gnLKug/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+012.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">黑芝麻粒作區隔</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qOyzRbnPtgg/U2s2iueqe3I/AAAAAAAABEg/KYE3rI03SMY/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qOyzRbnPtgg/U2s2iueqe3I/AAAAAAAABEg/KYE3rI03SMY/s1600/201400419%E5%A5%B6%E9%85%A5%E8%91%A1%E8%90%84%E9%BA%B5%E5%8C%85+019.jpg" height="240" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0tJ8BsailK8/U2s2ioARPHI/AAAAAAAABEw/nzLjShEdGa0/s1600/201400419%25E5%25A5%25B6%25E9%2585%25A5%25E8%2591%25A1%25E8%2590%2584%25E9%25BA%25B5%25E5%258C%2585+016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0tJ8BsailK8/U2s2ioARPHI/AAAAAAAABEw/nzLjShEdGa0/s1600/201400419%25E5%25A5%25B6%25E9%2585%25A5%25E8%2591%25A1%25E8%2590%2584%25E9%25BA%25B5%25E5%258C%2585+016.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">摪!摪!奶酥麵包!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-h2n98uDXJkY/U3B45-JYu9I/AAAAAAAABGU/vZPw284hsj4/s1600/201400511%E7%B4%85%E8%B1%86%E5%9C%9F%E5%8F%B8+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-h2n98uDXJkY/U3B45-JYu9I/AAAAAAAABGU/vZPw284hsj4/s1600/201400511%E7%B4%85%E8%B1%86%E5%9C%9F%E5%8F%B8+001.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">哈!沒想到,攪拌鋼和鋼盆的大小,合啊!</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
心得:<br />
1.攪打麵團後期,溫度上升的厲害,將冷煤、冰水放入鋼盆,將鋼盆放在攪拌缸下方,可利用抹布調整高度,達到降溫的目的。啊───有效!<br />
2.185度c/15分,約在10分時烤盤掉頭,麵包上色會較均勻。<br />
3.個人覺得蔓越莓奶酥較優,蔓越莓的酸甜酸甜讓奶酥吃起來較爽口、不膩。<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-49074339483882685622014-04-19T18:00:00.000-07:002014-05-14T00:53:33.156-07:00深夜食堂 第?話──咖哩烏龍麵<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-096bQMnxtLY/U2swa3KNOWI/AAAAAAAABCk/FKF_ix7rhWk/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-096bQMnxtLY/U2swa3KNOWI/AAAAAAAABCk/FKF_ix7rhWk/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+013.jpg" height="300" width="400" /></a></div>
<br />
深夜食堂裡,每道菜都有故事<br />
萬金巷食堂,人生是自個選擇<br />
<br />
咖哩烏龍麵,上菜!<br />
<br />
<a name='more'></a>同事芬,單身,每年寒暑假必定安排長假出國旅行。<br />
有家累的我有幸與她或跟團或自助一道旅行過數次,<br />
<br />
是啊!<br />
她啊!自由多多!<br />
<br />
但<br />
單身,並非他人生的選項,卻走上了,<br />
坦然面對,樂觀迎接,從容以對,是我欣賞她的地方<br />
<br />
年初,她到馬來西亞旅行,<br />
帶回了一包東南亞特產的『綜合咖哩香料粉』給我<br />
嗯!<br />
就是那個味!有南洋風喔!<br />
<br />
<h4>
<span style="color: orange;">咖哩烏龍麵</span></h4>
材料:<br />
梅花肉片250g<br />
洋蔥1顆<br />
蔥5支〈切成蔥段爆香用,切成蔥花增香氣〉<br />
香菇數朵<br />
咖哩粉1T<br />
味霖1T<br />
白胡椒粉適量<br />
咖哩塊1小塊<br />
高湯或水<br />
鹽適量<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dbifJ2y6Vx8/U2swwM3TW_I/AAAAAAAABC0/ZUKeq4UOtmI/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-dbifJ2y6Vx8/U2swwM3TW_I/AAAAAAAABC0/ZUKeq4UOtmI/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+002.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">全部的材料攏底加!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gG9ywwiOR-o/U2swv69W-PI/AAAAAAAABCs/LjQJcuPi9jo/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gG9ywwiOR-o/U2swv69W-PI/AAAAAAAABCs/LjQJcuPi9jo/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+003.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">熱油鍋,洋蔥爆香</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KKtSsHIYM1M/U2swv7Ji8rI/AAAAAAAABCw/OuSVDGMOQpg/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-KKtSsHIYM1M/U2swv7Ji8rI/AAAAAAAABCw/OuSVDGMOQpg/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+004.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加入蔥段、香菇炒出香氣</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uSuX-e1kJL8/U2swxRjQ7jI/AAAAAAAABDE/ybtMDO11bj4/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-uSuX-e1kJL8/U2swxRjQ7jI/AAAAAAAABDE/ybtMDO11bj4/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+005.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加入咖哩粉拌炒</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TQ2N760Sisg/U2swyqrkt1I/AAAAAAAABDM/vzU9bGyhCS0/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TQ2N760Sisg/U2swyqrkt1I/AAAAAAAABDM/vzU9bGyhCS0/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+006.jpg" height="240" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-g-0umNwHNdc/U2swy_oVbEI/AAAAAAAABDQ/MZSHfJ21IAo/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-g-0umNwHNdc/U2swy_oVbEI/AAAAAAAABDQ/MZSHfJ21IAo/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+008.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加入高湯、香菇水</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7ghngaBU-lY/U2swzcMFSPI/AAAAAAAABDY/XLp_Qd0jTos/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-7ghngaBU-lY/U2swzcMFSPI/AAAAAAAABDY/XLp_Qd0jTos/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+009.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加入肉片、咖哩塊,如果湯汁不夠濃稠,可加入些許的太白粉水勾小欠</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fzkNK_6N9-w/U2sw0C5PyfI/AAAAAAAABDk/EJhi4llSric/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-fzkNK_6N9-w/U2sw0C5PyfI/AAAAAAAABDk/EJhi4llSric/s1600/201400419%E5%92%96%E5%93%A9%E7%83%8F%E9%BE%8D%E9%BA%B5+011.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">灑上蔥花,日式風─咖哩烏龍麵,簡單無負擔!</td></tr>
</tbody></table>
<br />
心得:<br />
1.加入的是佛蒙特咖哩塊,一小塊,湯汁的濃稠度、鹹淡就是我要的了,所以,沒用到太白粉、鹽。<br />
2.既然是烏龍麵,放的應該是市售類似讚歧烏龍麵那種冷藏熟麵。這回使用的麵是包裝麵條。唉呀!他們都不是我的菜,我覺得現做拉麵條和這咖哩湯汁才最搭!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-62814921114137029122014-04-04T13:30:00.000-07:002014-04-21T00:31:01.194-07:00布里歐吐司<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JDMZevH3P9A/Uzz68QNEjGI/AAAAAAAAA-Y/yFgB6h6fTUY/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JDMZevH3P9A/Uzz68QNEjGI/AAAAAAAAA-Y/yFgB6h6fTUY/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+015.jpg" height="300" width="400" /></a></div>
<br />
簡單生活,生活簡單<br />
<br />
<a name='more'></a>nelson小學時期,三口之家包袱款款,說走就走,登山健行、露營踏青、單車任我行,最高紀錄曾日騎百公里,nelson偶爾回憶起來總覺得不可思議。<br />
<br />
進入國中,為娘的抱著太多不切實際的想法〈唉!對教改一直懷抱著希望〉,每每在課業與休閒間拉鋸,但,盡量維持著假日爬個觀音山流流汗,月考完出遠門透透氣。<br />
<br />
nelson高中了,假日他為自己安排了補習。現在,三口之家那兒也去不了。〈是的!孩子大了,夫妻倆人行動不是更方便嗎?可是,我們希望孩子回家時,有人幫他開門、準備點心啊!畢竟,三人行的賞味時間只剩2年,即將到期了〉<br />
<br />
今年連假特多,這次清明連假三天露營爬山的計畫被補習班的認真積極打回原形,<br />
好吧!簡單生活,生活簡單,就做個高熱量的“ㄆㄤˋ”來吃吃,<br />
反正,我已經昭告天下,這三天裡至少要爬一趟觀音山!〈nelson別忘了,是 2個小時版路線喔!〉<br />
<br />
<span style="color: orange;">布里歐吐司</span><br />
〈參考周老師配方〉<br />
材料:<br />
高粉100<br />
糖11<br />
鹽1.3<br />
全蛋20<br />
牛奶62〈一半可用鮮奶油取代,冰箱裡沒貨,省略〉<br />
酵母1<br />
奶油11<br />
合計206.3<br />
本次做三條12兩,206.3*7.5=1547〈一條約500g〉<br />
裝飾奶油適量<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Em2IwPWKvEA/Uzz7Mi63KpI/AAAAAAAAA-k/QsQqTO59EjY/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Em2IwPWKvEA/Uzz7Mi63KpI/AAAAAAAAA-k/QsQqTO59EjY/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+004.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">擀捲兩條放入吐司模中</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-r4PhVOJBgDk/Uzz7MiB1uuI/AAAAAAAAA-g/k1GNRTPbbm4/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-r4PhVOJBgDk/Uzz7MiB1uuI/AAAAAAAAA-g/k1GNRTPbbm4/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+007.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">塗上蛋液,放入少許奶油</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-88ngCAr_2tY/Uzz7MnY73MI/AAAAAAAAA-o/306UN7bcYDE/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-88ngCAr_2tY/Uzz7MnY73MI/AAAAAAAAA-o/306UN7bcYDE/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+011.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">哇哈哈!超有型的,奶油果然助一臂之力!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O5kMgW-9gtQ/Uzz7xLukckI/AAAAAAAAA-8/ZoK7j8wdCBc/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-O5kMgW-9gtQ/Uzz7xLukckI/AAAAAAAAA-8/ZoK7j8wdCBc/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+012.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DuEV-PlYQL4/Uzz7wwvofbI/AAAAAAAAA_A/GB_T3TQNURU/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-DuEV-PlYQL4/Uzz7wwvofbI/AAAAAAAAA_A/GB_T3TQNURU/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+020.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">成型方式是學這本風味麵包,配方是修改自周老師</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jSVkxVWJdpY/Uzz7w8XAWDI/AAAAAAAAA-4/WGI_S_4i3hk/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-jSVkxVWJdpY/Uzz7w8XAWDI/AAAAAAAAA-4/WGI_S_4i3hk/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+025.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">吐司大放送,清明節加碼送!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uM_jbCOPSG8/Uzz7y9XNQ3I/AAAAAAAAA_U/SUH3CfCvZxg/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-uM_jbCOPSG8/Uzz7y9XNQ3I/AAAAAAAAA_U/SUH3CfCvZxg/s1600/20140330%E5%B8%83%E9%87%8C%E6%AD%90%E5%90%90%E5%8F%B8+034.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">幼咪咪的布里歐,柔軟細緻,香味撲鼻,耐人尋味!</td></tr>
</tbody></table>
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心得:<br />
1.這款布里歐吐司跟真正的布里歐,在口感、香氣上還有一段距離〈哈!尤其是熱量上〉,元元覺得這樣就夠了。沒辦法,芝麻全麥吐司永遠都是他心目中吐司的首選〈低糖、低脂、高纖、就是健康〉<br />
2.加入些許的奶油〈油脂〉讓切割線在烘烤時裂得更明顯的技法,似乎漸漸被人廣為運用,效果真的不錯耶!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-9822630765277017722014-03-24T18:00:00.000-07:002014-04-02T22:21:04.371-07:00芋香西米露<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ByCI2Dy7NHo/UzEaFFbXjZI/AAAAAAAAA6Q/xwSbKpb5yD4/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ByCI2Dy7NHo/UzEaFFbXjZI/AAAAAAAAA6Q/xwSbKpb5yD4/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+020.jpg" height="300" width="400" /></a></div>
<br />
春分剛過,<br />
太陽公公開始顯威風<br />
午後點心來碗芋香西米露,蓋ㄏㄚˇ味喔!<br />
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<a name='more'></a><br />
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元元跟著阿爸、阿母學種田,<br />
阿爸、阿母沒讀過什麼書,但憑著四、五十年的農務經驗,信手拈來都是書本裡學不到的知識,元元學農之路因此少走了許多冤枉路,多了成就感!<br />
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芋頭是去年一開園率先種植的開國元老之一〈不受控制的阿母的傑作,現在她可沾沾自喜了呢!〉,前些日子已經開始採收。<br />
大元菜圃產的芋頭,個頭不大,約拳頭大小,和市售芋頭果真─差─很─大!<br />
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阿爸告訴元元,農地依土壤性質可約略分為田〈ㄘㄢˇ〉和田〈ㄏㄥˊ〉<br />
ㄘㄢˇ屬黏土性質的土地,質地乾硬,排水性較差,<br />
咱家的大元菜圃就屬這類<br />
芋頭在黏土地上生長,個頭會偏小,但口感鬆軟、香Q,比較有芋頭香氣。<br />
真的耶!又綿密喔!<br />
外觀看起來不起眼的大元菜圃芋頭,確實有料呢!<br />
<br />
nelson喜歡港式飲茶中的甜品『西米露』<br />
媽,你也可以做西米露?<br />
好啊!<br />
那我們來做!<br />
不行啦!<br />
為什麼?<br />
阿嬤的芋頭才剛種下去,等阿嬤的芋頭長大了,我一定做給你吃!<br />
啊──?<br />
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時光飛逝,歲月如梭<br />
<br />
今天的點心吃什麼?〈咱家的『大』小孩,高一,身長184,體重85,每天放學進家門的第一句話還是跟小一新生時一樣!〉<br />
西米露喔!<br />
YA!<br />
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<h4>
<span style="color: orange;">芋香西米露</span></h4>
材料:<br />
芋頭<br />
糖適量<br />
西谷米1米杯<br />
牛奶適量<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4mtimPZsa4w/UzEaS8L9UYI/AAAAAAAAA6c/d87h4suoph8/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-4mtimPZsa4w/UzEaS8L9UYI/AAAAAAAAA6c/d87h4suoph8/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+008.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這芋頭,嗯!夠草根!夠粗曠吧!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-quKqPUJl0d0/UzEahVF_s_I/AAAAAAAAA6o/q0bDDL7FT2g/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-quKqPUJl0d0/UzEahVF_s_I/AAAAAAAAA6o/q0bDDL7FT2g/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">電鍋蒸煮,輕鬆愜意</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S1U2jjnsDQo/UzEa0wBh0lI/AAAAAAAAA7A/7bLbacY6RS8/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-S1U2jjnsDQo/UzEa0wBh0lI/AAAAAAAAA7A/7bLbacY6RS8/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+005.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">蒸好的芋頭加糖,再搗成泥狀</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vlmSp5uTJrE/UzEahaOX0TI/AAAAAAAAA60/sT1MB_L7Kxg/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-vlmSp5uTJrE/UzEahaOX0TI/AAAAAAAAA60/sT1MB_L7Kxg/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+007.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">水煮開倒入西谷米,煮至九分熟,關火悶數分鐘</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JvNteZLUF9E/UzEa0-rZWLI/AAAAAAAAA7E/OCEoDfvVnSk/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-JvNteZLUF9E/UzEa0-rZWLI/AAAAAAAAA7E/OCEoDfvVnSk/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+013.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">撈起,放入冰開水中降溫</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RdystG0RYQw/UzEa02wWfiI/AAAAAAAAA7I/dASh4TRHb8g/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RdystG0RYQw/UzEa02wWfiI/AAAAAAAAA7I/dASh4TRHb8g/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+014.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">和芋頭泥混合</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-S_tUHpBT2hE/UzEa2GKXchI/AAAAAAAAA7Q/Sb-W-K8eMKo/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-S_tUHpBT2hE/UzEa2GKXchI/AAAAAAAAA7Q/Sb-W-K8eMKo/s1600/20140321%25E8%258A%258B%25E9%25A0%25AD%25E8%25A5%25BF%25E7%25B1%25B3%25E9%259C%25B2+015.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">裝盒,冷藏,等小孩放學囉!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AACn7dnmOuY/UzEbHv6JRPI/AAAAAAAAA7Y/U-GAxlVBujk/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-AACn7dnmOuY/UzEbHv6JRPI/AAAAAAAAA7Y/U-GAxlVBujk/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+016.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">西米露芋泥、牛奶,楚河漢界</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rpf2Xiyr82M/UzEbHmZI8JI/AAAAAAAAA7g/H30JwV303wc/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-rpf2Xiyr82M/UzEbHmZI8JI/AAAAAAAAA7g/H30JwV303wc/s1600/20140321%E8%8A%8B%E9%A0%AD%E8%A5%BF%E7%B1%B3%E9%9C%B2+017.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">你儂我儂,你濃我濃,芋香西米露,乾杯!</td></tr>
</tbody></table>
心得:<br />
1.正宗西米露加的是椰奶,咱家不喜歡這一味,所以改放牛奶,也很對味啊!〈個人淺見〉<br />
2.一次做一盒西米露芋泥放在冰箱,想吃的時候再加入牛奶,攪拌均勻即成,方便省事。<br />
3.煮西谷米時,水要放多一些,水滾後放入,會越煮會黏稠,要不時攪拌才不會“刁鼎”。<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-29575887059498999852014-03-23T11:30:00.000-07:002014-04-02T22:23:12.130-07:00麥典QQ來PK<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7oq-imqrT7A/UzJpyzxKXCI/AAAAAAAAA8w/Rg2wemRcSE0/s1600/20140323%E9%BA%A5%E5%85%B8QQ+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7oq-imqrT7A/UzJpyzxKXCI/AAAAAAAAA8w/Rg2wemRcSE0/s1600/20140323%E9%BA%A5%E5%85%B8QQ+010.jpg" height="300" width="400" /></a></div>
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麥點QQ麵包粉、市售分裝麵粉,摳幾摸哇?兜幾?<br />
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<a name='more'></a><br />
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既不是富貴人家,亦非金枝玉葉。<br />
口拙,往往嚐不出、說不出什麼是『好』味道<br />
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做了烘焙之後才知道原來麵粉不只是麵粉,<br />
麵粉種類與品牌之多讓人眼花撩亂!<br />
<br />
之前買過一陣子的水手牌強力粉〈手揉時代,手會告訴你它與它的不同〉,這次因朋友的介紹,也興匆匆的扛了一袋麥典QQ回來。<br />
扛回家的同時,內心中那個捉狹的小念頭不禁油然而生,<br />
嗯!就拿這個,來考考眾家姊妹與親朋好友囉!<br />
如果說不出個所以然來,大伙攏是『目睭花花,匏仔看做菜瓜』<br />
那,以後還是扛一般麵粉伺候、款待鄉親父老就好了!<br />
<br />
<h4>
<span style="color: orange;">白土司</span></h4>
材料:<br />
高粉1000g<br />
糖52g<br />
鹽10g〈2t〉<br />
即發酵母10g〈3.5t〉<br />
奶粉35g<br />
冰水580g620g<br />
奶油52g<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IAd5jcxmUpo/UzPVME6tBdI/AAAAAAAAA9A/v_Ng4PCBPk8/s1600/20140323%E9%BA%A5%E5%85%B8QQ+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-IAd5jcxmUpo/UzPVME6tBdI/AAAAAAAAA9A/v_Ng4PCBPk8/s1600/20140323%E9%BA%A5%E5%85%B8QQ+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">22kg大包裝</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GFMAr6EC81s/UzPVMFM0S_I/AAAAAAAAA9M/JHnt9NqaU2U/s1600/20140323%E9%BA%A5%E5%85%B8QQ+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GFMAr6EC81s/UzPVMFM0S_I/AAAAAAAAA9M/JHnt9NqaU2U/s1600/20140323%E9%BA%A5%E5%85%B8QQ+007.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Y-ybts7UbZ0/UzPVMMrOhfI/AAAAAAAAA9E/5rtEGyi9czc/s1600/20140323%E9%BA%A5%E5%85%B8QQ+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Y-ybts7UbZ0/UzPVMMrOhfI/AAAAAAAAA9E/5rtEGyi9czc/s1600/20140323%E9%BA%A5%E5%85%B8QQ+008.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">特地在土司模內灑上黑芝麻做標示</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Q9hnupxjiSw/UzPVtAx4ZnI/AAAAAAAAA9Y/dAKTmDLvD5M/s1600/20140323%E9%BA%A5%E5%85%B8QQ+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Q9hnupxjiSw/UzPVtAx4ZnI/AAAAAAAAA9Y/dAKTmDLvD5M/s1600/20140323%E9%BA%A5%E5%85%B8QQ+014.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2CZJeBMYDrQ/UzPVtNsuNJI/AAAAAAAAA9g/_U0G7LlpkBU/s1600/20140323%E9%BA%A5%E5%85%B8QQ+017.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-2CZJeBMYDrQ/UzPVtNsuNJI/AAAAAAAAA9g/_U0G7LlpkBU/s1600/20140323%E9%BA%A5%E5%85%B8QQ+017.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JkqHcAgGtFs/UzPVtbZX8cI/AAAAAAAAA9c/1oYB1iQrNSE/s1600/20140323%E9%BA%A5%E5%85%B8QQ+018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-JkqHcAgGtFs/UzPVtbZX8cI/AAAAAAAAA9c/1oYB1iQrNSE/s1600/20140323%E9%BA%A5%E5%85%B8QQ+018.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">其一內部組織</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Kh_-CrsFlz0/UzPVuUp7Z2I/AAAAAAAAA9w/x5FlOUMPvg0/s1600/20140323%E9%BA%A5%E5%85%B8QQ+020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Kh_-CrsFlz0/UzPVuUp7Z2I/AAAAAAAAA9w/x5FlOUMPvg0/s1600/20140323%E9%BA%A5%E5%85%B8QQ+020.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">其二內部組織</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hg9n0zsEGI4/UzPVuQJNLOI/AAAAAAAAA90/Pi35LVEQt3A/s1600/20140323%E9%BA%A5%E5%85%B8QQ+022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-hg9n0zsEGI4/UzPVuQJNLOI/AAAAAAAAA90/Pi35LVEQt3A/s1600/20140323%E9%BA%A5%E5%85%B8QQ+022.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">一與二</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-E0jWqDQlybY/UzPVu1X9PvI/AAAAAAAAA94/dJYltudZ7Oo/s1600/20140323%E9%BA%A5%E5%85%B8QQ+024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-E0jWqDQlybY/UzPVu1X9PvI/AAAAAAAAA94/dJYltudZ7Oo/s1600/20140323%E9%BA%A5%E5%85%B8QQ+024.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">試吃時間,元元通過考驗,好樣!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GIAnal64IE4/UzPVvpjwaBI/AAAAAAAAA-E/0UduREREmb8/s1600/20140323%E9%BA%A5%E5%85%B8QQ+026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-GIAnal64IE4/UzPVvpjwaBI/AAAAAAAAA-E/0UduREREmb8/s1600/20140323%E9%BA%A5%E5%85%B8QQ+026.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2公斤裝,龜毛尪的傑作,冰在冷藏室慢慢消化吧!</td></tr>
</tbody></table>
心得:<br />
1.利用白土司低糖低油低成分的特點,讓大家能專心分辨麵粉!<br />
2.恭喜老爺!賀喜小姐!大伙都通過考驗〈元元說,如果是單品項試吃的確會是個『難題』,雙品項同時試吃,他們的差異性還蠻明顯的。是喔!這題太簡單了嗎?〉<br />
3.的確,QQ即使過了第二天,口感仍柔軟,不會乾硬,難吞嚥耶!<br />
4.邱大哥建議我應該將烘烤前塗抹的蛋液稀釋,全蛋:水=1:1。這回山型吐司的外貌果然吸睛,金黃帶些油亮,讚!大哥,謝謝囉!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-89431799355774357042014-03-22T11:00:00.000-07:002014-03-27T00:17:15.347-07:00滷豆乾<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MtXVGx_KRxg/UzEbsHA9b2I/AAAAAAAAA7o/FYnLOPO_erQ/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MtXVGx_KRxg/UzEbsHA9b2I/AAAAAAAAA7o/FYnLOPO_erQ/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+017.jpg" height="300" width="400" /></a></div>
<br />
『明日的記憶』<br />
如果過了明天,我連你都忘記了,也請牽著我的手,陪我繼續走下去。<br />
<br />
<a name='more'></a><br />
<br />
元元還沒退伍前就很喜歡逛菜市場、量販店,<br />
我是務實派的,想買的東西,看到了,買單,帶走,就這麼簡單!<br />
他呢?好奇寶寶,東看西瞧,除了比貨色、比價錢,對沒用過的、沒吃過的更是愛不釋手,非得研究再三不可〈別人家是老公站在一旁,等得不耐煩,我們家則是相反〉。<br />
<br />
現在可好了,自個兒當老闆,該上班上學的都走了,出門買東西、看東西更沒壓力,愛逛多久、愛呆多久,都自便!〈還好,很自愛,老婆回家前,這些活動通常已經結束!〉,如魚得水的元元樂當萬金巷的採購組。<br />
<br />
這回,上市場買豆乾,<br />
元:什麼?買錯了,不費吧!〈老婆明明交代得很清楚啊!況且,老婆絕對不會有錯;如果發現老婆有錯,也是自己聽錯!〉<br />
我:怎麼辦?還2斤呢!<br />
元:那,滷豆乾!?<br />
我:好久沒滷了,忘了配方、份量了?<br />
元:上網找找看吧!<br />
我:唉!之前應該紀錄下來的!<br />
<br />
現在做,還來得及啊! <br />
<br />
<h4>
<span style="color: orange;">滷豆乾</span></h4>
材料:<br />
小方豆乾2斤<br />
醬油150g<br />
糖120g<br />
油90g〈這回用的是橄欖油〉<br />
香料:<br />
八角3-4個<br />
花椒1t<br />
甘草8片〈有大小片,我是隨便抓的〉<br />
薑片4片<br />
辣椒1支〈不辣的再多也沒用〉<br />
九層塔〈同事推薦,這回特別把它加上去〉<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cMEN97oofKI/UzEb94kZ3FI/AAAAAAAAA70/h7TyQDFj0z0/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-cMEN97oofKI/UzEb94kZ3FI/AAAAAAAAA70/h7TyQDFj0z0/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">材料全部就這些</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-42NpAQBcE_o/UzEb9nUoLqI/AAAAAAAAA7w/IwM7A_ijgig/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-42NpAQBcE_o/UzEb9nUoLqI/AAAAAAAAA7w/IwM7A_ijgig/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+002.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">香料也可以直接使用市售滷包</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1BxtE2V-vhc/UzEb95Wu_NI/AAAAAAAAA78/SguJSOoKEVE/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1BxtE2V-vhc/UzEb95Wu_NI/AAAAAAAAA78/SguJSOoKEVE/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+004.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">川燙一下豆乾,去豆腥味和雜質,瀝乾備用</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-f4rO9xwsXmI/UzEb-xPymRI/AAAAAAAAA8I/rlilzHxiPbE/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-f4rO9xwsXmI/UzEb-xPymRI/AAAAAAAAA8I/rlilzHxiPbE/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+007.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">將全部材料入鍋</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gIqIeReBBUU/UzEb_NGd_NI/AAAAAAAAA8M/AVV4_qwp9Rg/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-gIqIeReBBUU/UzEb_NGd_NI/AAAAAAAAA8M/AVV4_qwp9Rg/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+010.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大火滾後,轉小火滷,約45分鐘,待滷汁略收乾即可</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4j570pSmTto/UzEcAFW143I/AAAAAAAAA8U/xjW3F8iPKEo/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-4j570pSmTto/UzEcAFW143I/AAAAAAAAA8U/xjW3F8iPKEo/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+012.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">起鍋前放入九層塔,再煮1-2分鐘,關火</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Il-prFbnO8Q/UzEcKJOJ0BI/AAAAAAAAA8g/oTIqFEfQYxU/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Il-prFbnO8Q/UzEcKJOJ0BI/AAAAAAAAA8g/oTIqFEfQYxU/s1600/20140321%E7%B4%A0%E6%BB%B7%E8%B1%86%E5%B9%B2+015.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">油油亮亮,閃閃動人,冰鎮過後,口感更Q彈有嚼勁!</td></tr>
</tbody></table>
<br />
心得:<br />
1.做完了元元買錯的滷豆乾後,後續又連做了兩次〈嗯!太好吃了,欲罷不能!〉。第一次油量太多,滷完後鍋底一層厚厚的油,豆乾上當然也不可避免,吃起來好有壓力喔!〈市售豆乾好像都如此,自己做了才覺得可怕!〉所以,我這是減油的改良配方。<br />
2.前兩次用的是滷包,方便經濟實惠;後一次是單買的香料,香氣較突出,各有所長。<br />
3.試吃員──美玲,建議加些九層塔,讓香味又多一道,good idea!果然!<br />
4.另種做法,先將香料〈滷包〉、糖、醬油煮到糖溶化,再倒入橄欖油煮滾,最後加入川燙過的豆乾和薑、辣椒同煮,大火滾後轉小火滷。<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-81182102620710567422014-03-19T20:00:00.000-07:002014-03-24T22:26:36.086-07:00深夜食堂 第4話──馬鈴薯〈番薯〉沙拉<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lnrOxnH42yc/UyvL2iqhSwI/AAAAAAAAA4k/_48AyDqkCRo/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lnrOxnH42yc/UyvL2iqhSwI/AAAAAAAAA4k/_48AyDqkCRo/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+005.jpg" height="300" width="400" /></a></div>
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深夜食堂裡,每道菜都有故事<br />
萬金巷食堂,每種菜都有來歷<br />
<br />
番薯沙拉,上菜囉!<br />
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<a name='more'></a><br />
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一般而言,番薯〈地瓜〉的品種大致分為吃葉子和吃塊莖〈地瓜〉,通常長地瓜的番薯,它的葉片小,口感老,以前的人常拿來養豬;而現代人養生愛吃的地瓜葉番薯品種,葉片大且嫩,相反的,它的塊莖通常長不大。<br />
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ㄟ!那就奇怪了!<br />
阿母種的,專吃葉子的番薯品種竟然長出比拳頭還大多的地瓜來,連阿母都嚇了一跳!<br />
是地瓜沒錯!但那顏色就是個怪!<br />
既不是常見的黃皮黃肉、紅皮紅肉、黃皮紅肉,也不是芋頭番薯的紫色,認真講,它應該屬於獨有的白皮白肉地瓜。<br />
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驚奇之餘,阿母趕緊和米飯一起蒸煮看看,<br />
鬆軟,微甜,似有若無的地瓜香氣,澱粉質含量高<br />
啊!這分明就是馬鈴薯嘛!<br />
的確,削了皮、切塊後的它,是擬真版的馬鈴薯!<br />
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堆得像小山般的白皮白肉地瓜,不受人青睞〈阿爸更是鄙視它,能吃嗎?〉<br />
咱家最見不得大元菜圃內有“誰”被白白浪費了,<br />
賦予它新生命,給它找個能改頭換面的舞台,是我的重責大任!啊!就是『它』了!<br />
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摪!摪!『番薯沙拉』!<br />
阿爸,請您素素看!逗ㄖㄡ˙!<br />
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<h4>
<span style="color: orange;">番薯沙拉</span></h4>
材料:<br />
馬鈴薯或地瓜〈大元菜圃特產,削皮,切塊,蒸熟〉<br />
洋蔥1/4顆〈切碎〉<br />
小黃瓜〈切丁,加適量鹽殺菁〉<br />
紅蘿蔔〈切丁煮熟〉<br />
火腿丁〈冰箱沒現貨,這次沒放〉<br />
雞蛋2顆〈煮熟切碎〉<br />
沙拉適量<br />
鹽適量<br />
白胡椒粉適量<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1T5M80UkxDY/UyvME1BAwGI/AAAAAAAAA4s/MT8z4xTQ76U/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-1T5M80UkxDY/UyvME1BAwGI/AAAAAAAAA4s/MT8z4xTQ76U/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大元菜圃限定地瓜</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CeVQgwXUdf4/UyvNNj4IWOI/AAAAAAAAA44/ZPnxH5lfmfY/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-CeVQgwXUdf4/UyvNNj4IWOI/AAAAAAAAA44/ZPnxH5lfmfY/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+002.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">趁熱加入洋蔥丁到薯泥中</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BJPPTgFNftE/UyvNOnOijTI/AAAAAAAAA5M/nrzzuk2s5ds/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BJPPTgFNftE/UyvNOnOijTI/AAAAAAAAA5M/nrzzuk2s5ds/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+003.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GDUd3dPP9mw/UyvNNj5jKeI/AAAAAAAAA48/onPRPJg6n5k/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-GDUd3dPP9mw/UyvNNj5jKeI/AAAAAAAAA48/onPRPJg6n5k/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+005.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">薯泥放涼後,即可加入其餘材料</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J-iijC99Ia0/UyvNOb7iZTI/AAAAAAAAA5E/fqHph--sgiY/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-J-iijC99Ia0/UyvNOb7iZTI/AAAAAAAAA5E/fqHph--sgiY/s1600/20140316%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+008.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">混合均勻,冷藏待用</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Y5h21eGQw8c/UyvNPFeAzTI/AAAAAAAAA5U/hU4rbhkq-O0/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Y5h21eGQw8c/UyvNPFeAzTI/AAAAAAAAA5U/hU4rbhkq-O0/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+006.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SvGpfnYoKLM/UyvNt2wacpI/AAAAAAAAA5g/b0_J6KHUHxU/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-SvGpfnYoKLM/UyvNt2wacpI/AAAAAAAAA5g/b0_J6KHUHxU/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+011.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">健康、營養滿分的番薯沙拉三明治</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rqRsvWsm-r8/UyvN0Q21r3I/AAAAAAAAA5o/Hr3tC4PRq_Y/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-rqRsvWsm-r8/UyvN0Q21r3I/AAAAAAAAA5o/Hr3tC4PRq_Y/s1600/20140321%E7%95%AA%E8%96%AF%E6%B2%99%E6%8B%89+007.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">焦糖土司,香鬆土司,一香甜一鹹香,和番薯沙拉一起當早餐,蓋素配!</td></tr>
</tbody></table>
心得:<br />
1.番薯沙拉,裝盤端上桌,也是一道受nelson歡迎的佳餚呢!<br />
2.園子裡盛產的牛番茄、大陸妹〈妹心〉,拿來配早餐,怎麼配都合宜。<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0tag:blogger.com,1999:blog-1244796082355293714.post-25791974153057336152014-03-16T18:30:00.000-07:002014-03-24T22:53:31.753-07:00深夜食堂 第20話──煎餃 韭菜水餃<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zIkbXPeHoRY/UyqbU6dXK1I/AAAAAAAAA24/SilzGbA7sxA/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zIkbXPeHoRY/UyqbU6dXK1I/AAAAAAAAA24/SilzGbA7sxA/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+005.jpg" height="300" width="400" /></a></div>
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深夜食堂裡,每道菜都有故事<br />
萬金巷食堂,每一天都有學習<br />
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煎餃,上菜囉!<br />
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包水餃,<br />
記憶中就那麼一次<br />
小學5、6年級吧!阿嬤、老媽大概是禁不起眾家姊妹的苦苦哀求答應包水餃來吃〈那年代,菜市場裡可能也少有人賣包好的水餃吧!〉<br />
包些什麼?怎麼包的?全不記得了,<br />
只記得,我阿嬤說:這濟人,包ㄌㄨㄥ袂赴后恁吃,包水餃,ㄍㄟ麻煩啦!<br />
也是啦!當時食指浩繁,會吃的人多,會包的人少!<br />
就這樣,本省家庭裡的包水餃就此成為絕響!<br />
<br />
而在元元的記憶中,包水餃卻是鮮明的,不時聽他提起,他老爸教他揉麵、如何擀皮、皮要如此這般、即長全由他負責擀皮〈驕傲的ㄌㄟˋ!〉,末了這男人一定自言自語的說,要找一天來包“真正的”水餃。<br />
沒把它當一回事〈蝦咪!先揉麵、醒麵、再擀皮、最後包餡,光想就覺得好遙遠喔!〉<br />
<br />
該來的終究會來〈人,要有成人之美嘛!〉<br />
今天,我是廚房裡打雜的,專供”男人”差遣<br />
<br />
nelson包過市售餃子皮的水餃〈自認技術不錯,覺得自己很厲害呢!老爸教的好,虎父無犬子〉<br />
今個兒的擀麵皮是頭一遭,興致勃勃得很,拿起擀麵棍就想推擀〈小子,別急!且讓你爸先露兩手,傳授幾招!〉<br />
元元又是擀,又是包,又是教<br />
nelson又是學,又是擀,又是包<br />
咱家一旁感動拭淚,啊──啊── 我們,我們,我們張家──有──傳──人啦!<br />
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說時遲那時快,<br />
nelson停下手,扭扭肩,搖搖頭,大聲嚷嚷,『呼!要吃這一頓水餃還真累呢!』<br />
哈!哈!哈!<br />
我的寶貝兒子!<br />
三十年後你的水餃記憶又是如何呢?<br />
<br />
<h4>
<span style="color: orange;">韭菜水餃</span></h4>
材料:<br />
韭菜1斤〈約600g,切碎〉<br />
紅蘿蔔適量〈配色〉<br />
冬粉1把〈川燙,切碎〉<br />
香菇適量〈泡軟,切碎〉<br />
蛋4個〈用油炒碎,鹽適量〉<br />
香油4T<br />
鹽適量<br />
白胡椒粉適量<br />
魚漿150g〈約4兩〉〈粘著劑〉<br />
薑末適量〈去腥〉<br />
<br />
麵皮:<br />
中筋麵粉600g<br />
水340g<br />
鹽適量<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IHkrre2bVPQ/Uyqb-sXM8gI/AAAAAAAAA3I/JTt0qAGFreE/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-IHkrre2bVPQ/Uyqb-sXM8gI/AAAAAAAAA3I/JTt0qAGFreE/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+012.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">自家產的韭菜讓元元找到包水餃的充分理由</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6RCh6rohiOY/Uyqb5T6J96I/AAAAAAAAA3E/9snQ8QBJm6Q/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-6RCh6rohiOY/Uyqb5T6J96I/AAAAAAAAA3E/9snQ8QBJm6Q/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+022.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">沒加魚漿的素水餃餡,鬆散,很難包得扎實</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MhwpqT1_rDI/Uyqb-mkAixI/AAAAAAAAA3U/GP0nDFMDLsM/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-MhwpqT1_rDI/Uyqb-mkAixI/AAAAAAAAA3U/GP0nDFMDLsM/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+017.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加了魚漿的韭菜餡,葷的,黏糊糊的</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uB9TpgrjD4w/UyqcY5PHRSI/AAAAAAAAA3Y/HEW89oyvyKM/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-uB9TpgrjD4w/UyqcY5PHRSI/AAAAAAAAA3Y/HEW89oyvyKM/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+029.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nelson擀皮</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vRecHDsA9L0/UyqcY8aPwWI/AAAAAAAAA3s/AegaNqcCe0Y/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-vRecHDsA9L0/UyqcY8aPwWI/AAAAAAAAA3s/AegaNqcCe0Y/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+026.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">父子倆,父唱子隨</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sPp3BDUPKD4/UyqcYxyU-xI/AAAAAAAAA3k/oi_cnE4zj_M/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-sPp3BDUPKD4/UyqcYxyU-xI/AAAAAAAAA3k/oi_cnE4zj_M/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+025.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">咱的少年家巧手包元寶</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kb0ruRX99xU/UyqdDkU_HbI/AAAAAAAAA34/LktMdj5Hu1U/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kb0ruRX99xU/UyqdDkU_HbI/AAAAAAAAA34/LktMdj5Hu1U/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+027.jpg" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-I2ymaNrtuGE/UzEWMfjnv0I/AAAAAAAAA6A/_TgvPR-w7aQ/s1600/20140321%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-I2ymaNrtuGE/UzEWMfjnv0I/AAAAAAAAA6A/_TgvPR-w7aQ/s1600/20140321%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+001.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">光鮮亮麗,修正後的魚漿水餃</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-G6Kou0bqBrs/UzEWMSvJTaI/AAAAAAAAA58/j9oFHI3bv3g/s1600/20140321%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-G6Kou0bqBrs/UzEWMSvJTaI/AAAAAAAAA58/j9oFHI3bv3g/s1600/20140321%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+005.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">剖面秀,讓你看透透! 冬粉好像放太多了,下次要記得,放1把就好了</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vya8B-Czmdo/UyqdDpi2EhI/AAAAAAAAA30/f-mrX0bHJb4/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-vya8B-Czmdo/UyqdDpi2EhI/AAAAAAAAA30/f-mrX0bHJb4/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+032.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">現包的,煎餃限定!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6UeLdT6jYnI/UyqdDfpYvgI/AAAAAAAAA4A/9EMfsdPUs7o/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6UeLdT6jYnI/UyqdDfpYvgI/AAAAAAAAA4A/9EMfsdPUs7o/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+033.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大火略煎,加些麵粉水,轉中小火悶煎至底部呈金黃色</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vrH_PUgLEBE/UyqdyQuV3hI/AAAAAAAAA4U/3WCq-DjZmDg/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-vrH_PUgLEBE/UyqdyQuV3hI/AAAAAAAAA4U/3WCq-DjZmDg/s1600/20140314%E9%9F%AD%E8%8F%9C%E6%B0%B4%E9%A4%83+003.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">香酥起鍋!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s8Uis1o4pQ4/UyqdsCZ-_fI/AAAAAAAAA4Q/aJCMbDjquKI/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-s8Uis1o4pQ4/UyqdsCZ-_fI/AAAAAAAAA4Q/aJCMbDjquKI/s1600/20140314%25E9%259F%25AD%25E8%258F%259C%25E6%25B0%25B4%25E9%25A4%2583+010.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">帶便當也很速配喔!</td></tr>
</tbody></table>
心得:<br />
1.素水餃餡鬆散,看起來已經包得很飽滿的水餃,下鍋一煮,立刻現出原形,內部空隙很多,撈起來後全縮水,瘦巴巴,一口咬下,感覺麵皮多過餡料。<br />
2.隔日速速買回魚漿,素餡料加入魚漿後,光從餡料的外觀即可發現,這一定好包多了。口感上,嗯!皮薄餡多汁開胃,唉!如果再多放隻鮮蝦,那就接近爆表囉!鮮蝦!鮮蝦!鮮蝦!<br />
3.如果不想自己擀皮,1斤韭菜所製作成的餡料,配2斤的水餃皮,嘟嘟好!水餃個個渾圓飽滿排排站,不過,這是元元的版本,我可是做不到的!<br />
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<br />萬金巷弄內的天空http://www.blogger.com/profile/08890539818232402548noreply@blogger.com0