tag:blogger.com,1999:blog-347824462024-03-07T15:46:59.365+08:00隨心。隨意。隨時拍喜愛抓拍,熱愛烘焙,最愛美食。希望可以放慢腳步,享受生活。
robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.comBlogger1356125tag:blogger.com,1999:blog-34782446.post-76354822821797736612020-08-05T16:31:00.006+08:002020-08-05T16:33:05.426+08:00日式忌廉軟包<div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><img border="0" data-original-height="1080" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxBjYs9QkToHS8pGVDX5c110ULjW5gKKafwWJAy_iGBsrA7Ym2oZiCAQemSf7jzr5cIlbKlphT568P4GPNVus2jIF-RxGI7Z4Cy8yFTFWhbiJVD15JAbEkV3qNAag_UNx01J3tA/s640/1.jpg" style="caret-color: rgb(0, 0, 0); color: black;" width="640" /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; white-space: pre-wrap;">今次挑戰極限,超級山茶花麵粉 + 96% 液體,配合免手搓水合法,麵團只有少少黐手,不用手粉仍然可以輕鬆造型。</span></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">麵團材料:</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">
<span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">山茶花高筋麵粉 100%,淡忌廉 40%,牛奶 48%,白神山酵母 2% + 暖水 8%,糖 10%,鹽 2%。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><font face="inherit"><br /></font></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><font face="inherit">* 因為淡忌廉乳脂含量最少 30%,所以今次加入 100g 淡忌廉已經可以不用加入牛油了。</font></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><font face="inherit">白神山酵母使用方法︰</font></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><font face="inherit"><br /></font></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><font face="inherit">1) 白神山酵母份量應是麵粉的 2%,溫水份量應是白神酵母的 3 - 5 倍。</font></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><font face="inherit"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">2</span></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">) 預備 35 - 38 度溫水。</span></span></font></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><font face="inherit">3) 將一半溫水加入酵母,稍等一會,待酵母開始膨脹後,再加入其餘溫水,用湯匙輕輕攪拌成為淡啡色的酵母液,這時表層開始產生小氣泡。</font></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><font face="inherit"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">4</span></span><span style="background-color: rgba(255, 255, 255, 0); color: #222222; white-space: normal;">) 靜待 5 分鐘,酵母液會脹大 1.5 倍,質地變成稠奶昔狀,可以立即使用。</span></font></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioANWjkDt_4-kvBdv5LNXiCOK1Wk3CBSc8sgasf5CmG95KA6goT9TmhtwbRVtAxjGPIicN5T_mCROh0FY0oKoFK9ucqxDBm_inWtU3fQZWXo8WjqL6gQ7L_LAfT_W36FucyNIiyA/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioANWjkDt_4-kvBdv5LNXiCOK1Wk3CBSc8sgasf5CmG95KA6goT9TmhtwbRVtAxjGPIicN5T_mCROh0FY0oKoFK9ucqxDBm_inWtU3fQZWXo8WjqL6gQ7L_LAfT_W36FucyNIiyA/s640/4.jpg" /></a></div><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">做法:</span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">
<span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;">1) 將所有材料(鹽除外)放入工作碗,</span><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;">用手指或膠刮刀輕輕攪拌均勻便可,無需搓成光滑麵團。</span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh753ONSutKlVuQR-DhwGW4bxZCDjOx0HnktNN5H0iCU9agabTNoN_xGsM6PmrIu7Mh_ym_62xa25qlSq8rIypOqYAj06ZyZNp_vMcHUxDOahdE0DSaPlMx55TL22GcGEoLi2AF3g/s2048/IMG_1579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh753ONSutKlVuQR-DhwGW4bxZCDjOx0HnktNN5H0iCU9agabTNoN_xGsM6PmrIu7Mh_ym_62xa25qlSq8rIypOqYAj06ZyZNp_vMcHUxDOahdE0DSaPlMx55TL22GcGEoLi2AF3g/s640/IMG_1579.JPG" /></a></div>
<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">2) 蓋上乾布或保鮮紙,室溫發酵 30 分鐘。</span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">3) 將麵團「翻面」,即是拉起麵團一邊,然後叠向另一邊,圍繞著整個麵團摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。<span style="background-color: white;"> </span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">4) 將鹽加入麵團,第二次</span>將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。<span style="background-color: white;"> </span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WkzRtUMcSCWyPRBNLROuqAD0v8hhI2U-cjuvbJ-fP7_wXjSFTeO5BLM8-CtCa_oTpQW2SQzQfgzjaqqX4W4MpEP_bCSiD6G-mU5GoAAidAeEGcbp303ZqoFLoFxmwhljGRc8yQ/s2048/IMG_1581.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WkzRtUMcSCWyPRBNLROuqAD0v8hhI2U-cjuvbJ-fP7_wXjSFTeO5BLM8-CtCa_oTpQW2SQzQfgzjaqqX4W4MpEP_bCSiD6G-mU5GoAAidAeEGcbp303ZqoFLoFxmwhljGRc8yQ/s640/IMG_1581.JPG" /></a></div>
<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">5) </span><span style="background-color: white;">第三次</span>將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。</span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div><div class="separator" style="caret-color: rgb(5, 5, 5); clear: both; color: #050505; white-space: pre-wrap;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">6) 兩小時內總共「翻面」三次,完成了第一次發酵。</span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRGISsd03smTK499S9AhFaGGsoyodQRYpMMkwGRN2cqKGuA3ltYcuYlwtvTUq0y0aaiu_imSmbICHcYe7GghWsPEJg-iqXH3gGQ_KntmHI-2Zd5NitHkBcdB4mms4Nyav84_Skg/s2048/IMG_1582.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRGISsd03smTK499S9AhFaGGsoyodQRYpMMkwGRN2cqKGuA3ltYcuYlwtvTUq0y0aaiu_imSmbICHcYe7GghWsPEJg-iqXH3gGQ_KntmHI-2Zd5NitHkBcdB4mms4Nyav84_Skg/s640/IMG_1582.JPG" width="640" /></a></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><span style="color: #333333;"><span style="background-color: white; caret-color: rgb(51, 51, 51);">7) </span></span><span style="background-color: white;">將發酵完的麵團放於工作枱上,用手拍出空氣,分割成 9 份,滾圓並蓋上乾布或保鮮紙,讓麵團休息 20 分鐘。</span></span></span></div><div style="caret-color: rgb(5, 5, 5);"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><span style="background-color: white;"><br /></span></span><font face="inherit" style="color: #050505; white-space: pre-wrap;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">8) </span></span><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">用手輕輕拍出麵團內的空氣,滾圓並揑緊收口。將麵團分別排放在焗盤內,蓋上保鮮紙作最後酵,待麵團發漲至 1.5 - 2 倍大,需時大約 40 - 50 分鐘。</span></font><br style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;" /><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><br /><div style="text-align: left;"><img border="0" data-original-height="1080" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlgAiOWbv-5O8TcAnMy5XPlBQ4afEe3vofDRC8899Zjr-Z8LEa8hg3U6wv0nw0cpeP3AaoBom77ChyW-XcsjsRDQwgvROPdYJ2RvHhb4Z7-xQQIA2adNZRfjr9x1UDXyKUu4dqQ/s640/3.jpg" style="caret-color: rgb(0, 0, 0); color: black;" width="640" /></div></span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><br /></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;">9) 放入已預熱的焗爐,170 度焗 20 分鐘。</span></span></div><div style="caret-color: rgb(5, 5, 5);"><span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><br /></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><span><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt0w0csvpBvj65WhJtoCyBABxt_5ei9Faej-4Yr_Wl-ohslYKxL7cFB2DLHzGN6rtbDQl-GVuJgRdxXRgqkHiLMJ-RBDJ5I81GJ8ZJj6pg2SRz5bFlZrpMCxwlESqNr2j8j11gQ/s2048/IMG_1594.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt0w0csvpBvj65WhJtoCyBABxt_5ei9Faej-4Yr_Wl-ohslYKxL7cFB2DLHzGN6rtbDQl-GVuJgRdxXRgqkHiLMJ-RBDJ5I81GJ8ZJj6pg2SRz5bFlZrpMCxwlESqNr2j8j11gQ/s640/IMG_1594.JPG" width="640" /></a></div><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;"><br /></span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">
<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">10) 麵包出爐後立即脫模,放涼便成。</span></span></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ZENQh6ZSrnmLfqwB4bmy0qkRa4y39K7lbnUGIDTh-XDo65xWbUfSWZ9Rv9x5c4j4H9S30c4Vn6hgw0CL0YfenxGppTLqyn4oy90aRv_yFV5JPc8dHTd1-LsCdfHVjdVkvpRYQ/s1440/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ZENQh6ZSrnmLfqwB4bmy0qkRa4y39K7lbnUGIDTh-XDo65xWbUfSWZ9Rv9x5c4j4H9S30c4Vn6hgw0CL0YfenxGppTLqyn4oy90aRv_yFV5JPc8dHTd1-LsCdfHVjdVkvpRYQ/s640/2.jpg" /></a></div><div style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></div>robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-54756294914539471382020-07-22T15:54:00.000+08:002020-08-05T15:57:07.928+08:00五指毛桃扁豆素湯<div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">是日湯水「五指毛桃扁豆素湯」</font></div><div dir="auto"><font face="inherit"><br /></font></div><div dir="auto"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3MvBh0P_ybJeyM-QKeZfmmnoBaqQyRsAWncvB7RIt5aj8DUL69b9I9W1ctbwIjlL3WR7fgSc76Pi-zS116YisJ8LBt20uJp9RcQCWsZYKEGy_wFJVjZNRz0NMxsDke__KzBz_A/s1440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3MvBh0P_ybJeyM-QKeZfmmnoBaqQyRsAWncvB7RIt5aj8DUL69b9I9W1ctbwIjlL3WR7fgSc76Pi-zS116YisJ8LBt20uJp9RcQCWsZYKEGy_wFJVjZNRz0NMxsDke__KzBz_A/s640/1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sLJmk_WggG6nfWvl7JSfzF1m__f7jITx6NNo8jUvsjveF2FhgAAyzucllEVVc6GzvxR5708IFnFOo7_Tza2rpR6xjnShHcnmBH-K4JrORQFu7wO3K6yHWohl0zYUKmchVVv7xQ/s1440/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sLJmk_WggG6nfWvl7JSfzF1m__f7jITx6NNo8jUvsjveF2FhgAAyzucllEVVc6GzvxR5708IFnFOo7_Tza2rpR6xjnShHcnmBH-K4JrORQFu7wO3K6yHWohl0zYUKmchVVv7xQ/s640/2.jpg" /></a></div><font face="inherit"><br /></font></div><div dir="auto"><span style="font-family: inherit;">功效:健脾補肺,消暑袪濕。</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">材料:懶人湯包,栗子,腰果。</font></div><div dir="auto"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">做法:</font></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">1)預先用清水浸泡腰果最少四小時,之後洗淨備用。此步驟為「催芽」,煲湯時可以帶出腰果的營養成分。</font></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">2)栗子去殼,洗淨備用。</font></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">3)預備一大鍋清水,水滾後放入全部材料。</font></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">4)待水再滾後轉小火煲 1.5 小時。</font></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto"><font face="inherit">5)熄火前下鹽調味。</font></div><div dir="auto"><font face="inherit"><br /></font></div></div>robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-22026635287444688472020-06-28T17:02:00.002+08:002020-06-28T17:02:25.098+08:00頂角吐司麵包<div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0px; white-space: pre-wrap; word-wrap: break-word;">
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<span style="font-family: inherit;">1)超級山茶花粉 + 水合法 = 勁吸水!由最初加入 70% 液體,很快便吸收了,於是再加,又吸收了,最後竟然可以加到 90%。水合法前麵團十分黐手,水合法後麵團完全不黐手。</span><br />
<span style="font-family: inherit;"><br />2)淡忌廉 + 牛奶 - 牛油,因為淡忌廉乳脂含量最少 30%,所以今次加入 100g 淡忌廉已經可以不用加入牛油了。</span><br />
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<span style="font-family: inherit;">3)今次用了 300g 麵粉,總算做到了頂角吐司麵包。</span><br />
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">麵團材料:</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">高筋麵粉 100%,鮮忌廉 34%,牛奶 48%,白神山酵母 2% + 暖水 8%,糖 10%,鹽 2%。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">白神山酵母使用方法︰</span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">1) 白神山酵母份量應是麵粉的 2%,溫水份量應是白神酵母的 3 - 5 倍。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">2) 預備 35 - 38 度溫水。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">3) 將一半溫水加入酵母,稍等一會,待酵母開始膨脹後,再加入其餘溫水,用湯匙輕輕攪拌成為淡啡色的酵母液,這時表層開始產生小氣泡。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);">4) 靜待 5 分鐘,酵母液會脹大 1.5 倍,質地變成稠奶昔狀,可以立即使用。</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">做法:</span></span></div>
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<span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;">1) 將所有材料放入工作碗,</span><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: inherit; white-space: normal;">用手指或膠刮刀輕輕攪拌均勻便可,無需搓成光滑麵團。</span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">2) 蓋上乾布或保鮮紙,室溫發酵 30 分鐘。</span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">3) 將麵團「翻面」,即是拉起麵團一邊,然後叠向另一邊,圍繞著整個麵團摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。<span style="background-color: white;"> </span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">4) 第二次</span>將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。<span style="background-color: white;"> </span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">5) </span><span style="background-color: white;">第三次</span>將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。</span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div>
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<span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">6) 兩小時內總共「翻面」三次,完成了第一次發酵。</span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="color: #333333;"><span style="background-color: white; caret-color: rgb(51, 51, 51);">7) </span></span><span style="background-color: white;">將發酵完的麵團放於工作枱上,用手拍出空氣,分割成 2 份,滾圓並蓋上乾布或保鮮紙,讓麵團休息 15 分鐘。</span></span><br /><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;"><br /></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><span style="background-color: white;">8) </span>將麵團內的空氣用棍壓出,然後壓成橢圓形,由短的一邊向上捲起,蓋上乾布或保鮮紙,讓麵團休息 15 分鐘。</span><br style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;" /><br /><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">9) 再將麵團用棍壓成橢圓形,捲起並揑緊收口。將麵團分別排放在吐司模內,蓋上乾布或保鮮紙作最後酵,待麵團發漲至兩至三倍大,<span style="background-color: white;">見到麵團升至模具的八成,便可以加上蓋子預備入爐,</span>需時大約 50 - 60 分鐘。</span><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span><br style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;" /><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">10) 放入已預熱的焗爐,180 度焗 50 分鐘。</span><br /><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222; white-space: normal;">11) 麵包出爐後立即脫模,放涼便成。</span></span></div>
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<span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);">加入了鮮忌廉的麵包質地較為綿密,入口亦鬆軟,相信今次的實驗算是成功了。</span></span><br />
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-53673971400410681982020-05-20T20:27:00.001+08:002020-05-20T20:28:41.700+08:00免搓水合法吐司麵包<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGVS0PPT4Fp7gfZyMpawUAm_6FG7vDrMnB294SfCQGREa1ECPh9lHP-iMG5MdAV2ssXZ3M7UoRtHNj7SOIRiU46yXetpR9PVbLd02-VezGZzQ2s4qh2jnZF4I2YqDCRdDo5w9hQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGVS0PPT4Fp7gfZyMpawUAm_6FG7vDrMnB294SfCQGREa1ECPh9lHP-iMG5MdAV2ssXZ3M7UoRtHNj7SOIRiU46yXetpR9PVbLd02-VezGZzQ2s4qh2jnZF4I2YqDCRdDo5w9hQ/s320/1.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0); font-family: inherit;">麵團材料:</span></span><br />
<span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">高筋麵粉 100%,牛奶 62%,白神山酵母 2% + 暖水 8%,糖 10%,牛油 10%,鹽 2%。</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">白神山酵母使用方法︰</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">1) 白神山酵母份量應是麵粉的 2%,溫水份量應是白神酵母的 3 - 5 倍。</span><br /><span style="background-color: rgba(255, 255, 255, 0);">2) 預備 35 - 38 度溫水。</span><br /><span style="background-color: rgba(255, 255, 255, 0);">3) 將一半溫水加入酵母,稍等一會,待酵母開始膨脹後,再加入其餘溫水,用湯匙輕輕攪拌成為淡啡色的酵母液,這時表層開始產生小氣泡。</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0); color: #222222; font-family: inherit;">4) 靜待 5 分鐘,酵母液會脹大 1.5 倍,質地變成稠奶昔狀,可以立即使用。</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">做法:</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1) 將牛油加熱融化成為液體狀態。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GAP2akDJtqtkshmv9cXreybrvs0UNOShbJ40FQr4t4yKYxkZ5d1flg-YJsajdweOEXFfUK_lA2Gf0-Z-PJC74UU9TU5Zf-peZmbTRZ15Jb4ZQ0-HASfFel8SBk7EXi2DO9wjnA/s1600/IMG_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GAP2akDJtqtkshmv9cXreybrvs0UNOShbJ40FQr4t4yKYxkZ5d1flg-YJsajdweOEXFfUK_lA2Gf0-Z-PJC74UU9TU5Zf-peZmbTRZ15Jb4ZQ0-HASfFel8SBk7EXi2DO9wjnA/s320/IMG_0959.JPG" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) 將所有材料放入工作碗,<span style="background-color: white; color: #222222;">用手指或膠刮刀輕輕攪拌均勻便可,無需搓成光滑麵團。</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3) 蓋上乾布或保鮮紙,室溫發酵 30 分鐘。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtVnQ8SydbPT79wZZA-m3gPYSlCzFz8x2rq8Tz3B8PnAN13a937zP4jBVYfXc9qTmlql7q6BNyHVT1pQYDaC7S11nqgiNfambVicFvwAVN4LOAaJrroo0pVyWYVW72KQqP9sIwA/s1600/IMG_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtVnQ8SydbPT79wZZA-m3gPYSlCzFz8x2rq8Tz3B8PnAN13a937zP4jBVYfXc9qTmlql7q6BNyHVT1pQYDaC7S11nqgiNfambVicFvwAVN4LOAaJrroo0pVyWYVW72KQqP9sIwA/s320/IMG_0963.JPG" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) <span style="caret-color: rgb(34, 34, 34); color: #222222;">將麵團「翻面」,即是拉起麵團一邊,然後叠向另一邊,圍繞著整個麵團摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。</span><span style="background-color: white; color: #222222;"> </span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">5) 第二次</span><span style="caret-color: rgb(34, 34, 34); color: #222222;">將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。</span><span style="background-color: white; color: #222222;"> </span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">6) </span><span style="background-color: white; color: #222222;">第三次</span><span style="caret-color: rgb(34, 34, 34); color: #222222;">將麵團「翻面」,摺叠大約 20 次,讓麵團繼續室溫發酵 30 分鐘。</span></span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">7) 兩小時內總共</span><span style="caret-color: rgb(34, 34, 34); color: #222222;">「翻面」三次,完成了第一次發酵。</span></span></span><br />
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="background-color: white; caret-color: rgb(51, 51, 51);">8) </span></span><span style="background-color: white; color: #222222;">將發酵完的麵團放於工作枱上,用手拍出空氣,分割成 2 份,滾圓並蓋上乾布或保鮮紙,讓麵團休息 15 分鐘。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-bdpWcAj3ZUhebnnU0nxYObyLDS-1lZCg3WGhF4KO11ndlTWumurfMVc3P09mGbrFa00GMj1vP1OWL_RkFCJdRrAdnXgAL8qyJppYQcqh2HGHFT6Ot9IjH3MPYE6fMP3YT8CIA/s1600/IMG_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-bdpWcAj3ZUhebnnU0nxYObyLDS-1lZCg3WGhF4KO11ndlTWumurfMVc3P09mGbrFa00GMj1vP1OWL_RkFCJdRrAdnXgAL8qyJppYQcqh2HGHFT6Ot9IjH3MPYE6fMP3YT8CIA/s320/IMG_0964.JPG" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">9) </span><span style="caret-color: rgb(34, 34, 34); color: #222222;">將麵團內的空氣用棍壓出,然後壓成橢圓形,由短的一邊向上捲起,蓋上乾布或保鮮紙,讓麵團休息 15 分鐘。</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">10) 再將麵團用棍壓成橢圓形,捲起並揑緊收口。將麵團分別排放在吐司模內,蓋上乾布或保鮮紙作最後酵,待麵團發漲至兩至三倍大,</span><span style="background-color: white; color: #222222;">見到麵團升至模具的八成,便可以加上蓋子預備入爐,</span><span style="caret-color: rgb(34, 34, 34); color: #222222;">需時大約 50 - 60 分鐘。</span></span></span><br />
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<span style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: inherit;">11) 放入已預熱的焗爐,170 度焗 40 - 50 分鐘。</span></span><br />
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<span style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: inherit;">12) 麵包出爐後立即脫模,放涼便成。</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">用免搓的方法做吐司包,焗出來的麵包十分鬆軟,但切開之後,看得到麵包的氣孔不夠幼細。</span></span></span><br />
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<br />robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-21141061190698687922020-05-13T21:10:00.000+08:002020-05-20T20:28:23.395+08:00牛奶乳酪日式軟包<div>
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<span style="font-family: inherit;">「一切從新開始」</span></div>
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<span style="font-family: inherit;">休爐了接近兩年,是時候重新開壇。是日從頭開始,想感受一下手搓麵包的樂趣。水合法 40 分鐘 + 手搓 15 分鐘 + 甩打麵團 200 下,造成了這次新鮮出爐的「牛奶乳酪日式軟包」。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">麵團材料:</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;">高筋麵粉 100%,牛奶 48%,乳酪 20%,白神山酵母 2%,糖 10%,牛油 10%,鹽 2%。</span></div>
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<span class="userContent" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;">(備註︰今次用了麵包機專用的白神山酵母,由於是幼粒狀,所以無需預先浸暖水,可以直接使用。)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;">做法:<br /><br />1) 將高筋麵粉丶牛奶丶乳酪略為搓成麵團便成。</span><br />
<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2) 放麵團入容器,蓋上保鮮紙,夏天放入雪櫃冷藏 30 - 40 分鐘,讓麵粉可以充分吸收水份,此為「水合法」。</span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3) 將麵團放工作枱面,加入糖搓至混合在麵團中。</span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4) 然後加入酵母搓至混合在麵團中。</span></span><br />
<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5) 再加入牛油搓至混合在麵團中。</span></span><br />
<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6) 最後加入鹽搓至混合在麵團中。</span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7) 要將麵團搓至有筋性,整個手搓過程需時大約 15 - 20 分鐘。</span></span><br />
<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8) 之後將麵團甩打 200 - 250 次至麵團表面有光澤</span>及感覺柔軟的質地,甩打方法可以參考 <a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=62017&prev=62025&next=60812&l=f&fid=23" style="text-decoration: none;">Carol 老師的短片</a>。</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">9) </span>放麵團入容器,蓋上保鮮紙,放於室溫發酵至兩倍大,需時大約 50 - 60 分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent"><br />10)將發酵完的麵團放在工作枱上,將麵團折疊兩次排出空氣,</span></span>然後分割。蓋上保鮮紙,讓麵團休息 20 分鐘。</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;"><span class="userContent"></span><br />11)用手輕輕拍出麵團內的空氣,滾圓並揑緊收口。將麵團分別排放在焗盤內,蓋上保鮮紙作最後酵,待麵團發漲至 1.5 - 2 倍大,需時大約 45 - 60 分鐘。<br /> </span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: inherit;">12) 放入焗爐前,在麵團上灑上麵粉。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWouRMYuWdYLE-VlwYD5W4mEnaqxmnWcXB1cyhSaAV5ny3PNWCXKgiHr0X-jcNGm8Z_XBOU-kLwW2y42nqB0wYAx0g_KzIFaJXDNCw89KvZksAOioZ3363Fk2ucRDArl5pa3EgSg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWouRMYuWdYLE-VlwYD5W4mEnaqxmnWcXB1cyhSaAV5ny3PNWCXKgiHr0X-jcNGm8Z_XBOU-kLwW2y42nqB0wYAx0g_KzIFaJXDNCw89KvZksAOioZ3363Fk2ucRDArl5pa3EgSg/s320/3.jpg" width="320" /></span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">13) 放入已預熱的焗爐,用 170 度焗 20 分鐘。</span></span></div>
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<span style="font-family: inherit;">14) <span style="background-color: rgba(255, 255, 255, 0);">麵包出爐後立即脫模,放涼便成。</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;"><span style="text-align: justify;">溫馨提示:初學者想要了解整個做麵包的過程,可以參考</span><a href="http://lifeatsnapshot.blogspot.hk/2014/10/video.html" style="display: inline; outline: none medium; text-decoration: none;" target="_blank">手搓麵包教學 video</a><span style="text-align: justify;">。</span></span><br />
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-24880801385000927672020-05-06T21:17:00.000+08:002020-05-13T21:17:58.368+08:00五指毛桃素湯<div style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin-bottom: 6px;">
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是日湯水「五指毛桃素湯」</div>
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功效:健脾補肺,行氣利濕<br />
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家中常備有湯包及生腰果/生合桃/生栗子,可以隨時做一個方便老火湯。</div>
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材料:湯包、腰果、栗子。</div>
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做法:</div>
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1)預先用清水浸泡腰果最少四小時,之後洗淨備用。此步驟為「催芽」,煲湯時可以帶出腰果的營養成分。</div>
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2)栗子去殼,洗淨備用。</div>
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<span style="font-family: inherit;">3)預備一大鍋清水,水滾後放入全部材料。</span></div>
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4)待水再滾後轉小火煲 1.5 小時。</div>
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5)熄火前下鹽調味。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-91654226169173799402020-04-15T21:19:00.000+08:002020-05-13T21:20:14.031+08:00沙蔘玉竹雪耳螺頭湯<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUw3yEgAczQ-RMnvnJnHSEmFeKzNa-BvOlA9w7VHTK7k1_vNWDOkG0nizgm3zfAHYNw9mgj7Za3e83fF9JbGBB0LtbjzG7w8C-C_GIYISd2orpqxdOrZ_ZCjULEXy0pe-PogYWg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUw3yEgAczQ-RMnvnJnHSEmFeKzNa-BvOlA9w7VHTK7k1_vNWDOkG0nizgm3zfAHYNw9mgj7Za3e83fF9JbGBB0LtbjzG7w8C-C_GIYISd2orpqxdOrZ_ZCjULEXy0pe-PogYWg/s320/2.jpg" width="320" /></a></div>
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雖然是春天,但早兩天的濕度只有 29%!需要煲一個抗疫滋潤湯水 - 「沙蔘玉竹雪耳螺頭湯」</div>
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材料:沙蔘、玉竹、雪耳、螺頭、紅蘿蔔、青蘿蔔、粟米、蜜棗、乾瑤柱、瘦肉。</div>
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做法:</div>
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1)青紅蘿蔔去皮後,洗淨切件,備用。</div>
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2)雪耳浸暖水至發漲,洗淨後切半或四份,備用。<br /><br />
3)瘦肉及螺頭汆水,洗淨後備用。<br /><br />
4)將一鍋清水煲滾,放入所有材料。<br /><br />
5)用中火將湯水再煲滾後,轉小火煲兩小時。<br /><br />
6)熄火前落鹽調味。<br />
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com1tag:blogger.com,1999:blog-34782446.post-35925499686879693952020-03-28T21:22:00.000+08:002020-05-13T21:24:29.621+08:00味噌醬燘豬腩肉<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WEwqaK98EuPQWgb1zurY2BzZ2PRvPJrKFhRfnrPJgodc8NGR_IqOtAmvXbPNgurXE2EZpgPvqom5n6SjAeszsc5MTfCxx5HeCEWf6eMeXIaZv3TOA5eBbGapaifaCs27ZJKyfg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WEwqaK98EuPQWgb1zurY2BzZ2PRvPJrKFhRfnrPJgodc8NGR_IqOtAmvXbPNgurXE2EZpgPvqom5n6SjAeszsc5MTfCxx5HeCEWf6eMeXIaZv3TOA5eBbGapaifaCs27ZJKyfg/s320/3.jpg" width="320" /></a></div>
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疫情緊張,唯有 stay home 多一些。</div>
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「味噌醬燘豬腩肉」</div>
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材料:<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /></span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">連皮豬腩肉 1 條,蓮藕,栗子。</span></div>
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醬汁:</div>
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<br />日本味噌醬 2 湯匙,日本料理酒 1 湯匙,冰糖 1 小塊。</div>
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做法:</div>
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1)將栗子去皮去衣,栗子肉洗淨後備用。</div>
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2)將蓮藕洗淨後,切成小塊,備用。</div>
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3)預備半碗清水,加入味噌醬及料理酒,攪拌至味噌醬完全溶入清水,醬汁備用。</div>
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4)將原條豬腩肉汆水 2 分鐘,取出後沖水 1 分鐘。</div>
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5)預備一個煮食鍋,用薑蒜起鑊,將豬腩肉煎至微微金黃色。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIikVKWgchJP4S3HlUCg70_xLDLyK2dPE-88Wafhng5En-TWXgnVJ4O9YeRXtUWFKZSBQGMTAWK6J445o7zA1ict72lqVYlgTM53FJ94rREWlTg05piEWVy8uOdSBAsAtUccUSRg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIikVKWgchJP4S3HlUCg70_xLDLyK2dPE-88Wafhng5En-TWXgnVJ4O9YeRXtUWFKZSBQGMTAWK6J445o7zA1ict72lqVYlgTM53FJ94rREWlTg05piEWVy8uOdSBAsAtUccUSRg/s320/5.jpg" width="240" /></a></div>
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6)加入蓮藕、栗子略炒。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp-PHJ6c2n-wcs6yZC1OwE7YEgP2ueC1u6Vzc-80CEZQgs4XG3Avk0rvzHWLsdaXOFuenbQFAhtL0WHms8fFRkQFn4pEsNhTKnxO15H0lrlYhCL80Nrp_BWa2WTKZcBKUDi0T2w/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp-PHJ6c2n-wcs6yZC1OwE7YEgP2ueC1u6Vzc-80CEZQgs4XG3Avk0rvzHWLsdaXOFuenbQFAhtL0WHms8fFRkQFn4pEsNhTKnxO15H0lrlYhCL80Nrp_BWa2WTKZcBKUDi0T2w/s320/6.jpg" width="240" /></a></div>
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7)倒入醬汁,再加適量清水至蓋過材料的大半位置。蓋上鍋蓋後,用中火將醬汁煮滾,放入冰糖,然後調校至中小火燘煮 45 分鐘。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsUPtOJR8QLLIuFw1Bpb0fskl9ClRPH9iFis4GiVQ_v7RXafUVnQRKMQnt50gSgFS-ul7MGmzF8HqAyaDI85u8MF5QXxcNp9mIkUpM2UcO1tPgqVSl1CQr_UqQ3MSHAKKyJ4sxg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsUPtOJR8QLLIuFw1Bpb0fskl9ClRPH9iFis4GiVQ_v7RXafUVnQRKMQnt50gSgFS-ul7MGmzF8HqAyaDI85u8MF5QXxcNp9mIkUpM2UcO1tPgqVSl1CQr_UqQ3MSHAKKyJ4sxg/s320/4.jpg" width="240" /></a></div>
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8)燘煮過程中需要略為攪拌兩次,以免豬腩肉痴底。熄火後不要打開鍋蓋,多焗 10 分鐘。</div>
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9)最後將豬腩肉取出切件便成。</div>
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貼士:將豬腩肉汆水後再用凍水沖洗,可減去多餘的油脂,入口不會覺得肥膩。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-89970242319602614322020-03-25T21:25:00.000+08:002020-05-13T21:26:43.904+08:00紅尼羅魚<span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif;">是日晚餐:來自台灣的「</span><span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif;">紅尼羅魚」</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgUIJJPsKWpZSjSezADiXIDUTyymok7UVR6JMOqTKOE4CDMahtsHLkP9s3LNdaLXSfjsaQoTwXwQa7VTJx6xrpc2m1JHMVvp_yYX8laR7-trwZC69q7DHmsfba_zNYotOazEHuA/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgUIJJPsKWpZSjSezADiXIDUTyymok7UVR6JMOqTKOE4CDMahtsHLkP9s3LNdaLXSfjsaQoTwXwQa7VTJx6xrpc2m1JHMVvp_yYX8laR7-trwZC69q7DHmsfba_zNYotOazEHuA/s320/7.jpg" width="320" /></a></div>
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<span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px;"><br /></span>robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-27998091223634704392020-03-18T21:33:00.000+08:002020-05-13T21:34:32.947+08:00袪濕健健脾冬瓜湯<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3oEST7TKGJGftd9r9QfNxByCVJ6kBI8ryVwDL7ulWVTBkzgYqxckPDt_ZxmrdDjcECMcm757aT_yMlB8DySZui-_0M1AOpPJMupx3fhIXsNPjbrX-WXAAkoRL2fc0jA1-bsS5w/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3oEST7TKGJGftd9r9QfNxByCVJ6kBI8ryVwDL7ulWVTBkzgYqxckPDt_ZxmrdDjcECMcm757aT_yMlB8DySZui-_0M1AOpPJMupx3fhIXsNPjbrX-WXAAkoRL2fc0jA1-bsS5w/s320/9.jpg" width="320" /></a></div>
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簡單容易的「袪濕健健脾冬瓜湯」</div>
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材料:蓮蓬扁豆冬瓜皮湯包,冬瓜,雞半隻。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqAopKAT-oEiEGR8_-BaLBI7bYRkxZPcFRkvz8OgYUFobnwptYAfzECwSRbKVgn7hpNdtrCky-r4aXibyn-FylaBF-TvVo5ILoQYiXFiH-1-rP2A7zOasSefL1FsIA4dczQB3Pw/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqAopKAT-oEiEGR8_-BaLBI7bYRkxZPcFRkvz8OgYUFobnwptYAfzECwSRbKVgn7hpNdtrCky-r4aXibyn-FylaBF-TvVo5ILoQYiXFiH-1-rP2A7zOasSefL1FsIA4dczQB3Pw/s320/8.jpg" width="320" /></a></div>
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做法:</div>
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1)雞洗淨後放入清水,將水煮滾後汆水 3 分鐘,將雞的雜質及雞油迫出來。</div>
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2)熄火後將雞洗淨備用。</div>
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3)冬瓜連皮洗淨後切成大塊。</div>
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4)湯包材料洗淨後放入湯煲,加入清水。</div>
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5)用中火將水煮滾後放入冬瓜及雞,待水再滾後轉細火煲 1.5 - 2 小時。</div>
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6)熄火前加鹽調味。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-60873802079362193332020-03-14T21:35:00.000+08:002020-05-13T21:36:25.175+08:00Haagen Dazs<div style="caret-color: rgb(28, 30, 33); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin-bottom: 6px;">
<span style="color: #1c1e21;">喜歡「哈根大師」嘅朋友要留意,7-11 做緊優惠價,$110 有六支雪條。</span></div>
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好。抵。買<br />
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-13385292845942498282020-03-11T21:39:00.000+08:002020-05-13T21:41:10.551+08:00栗子蓮藕燘豬腩肉<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uKw6wy4lehMTW-rE0jtUXSnJom9sFJ7eFiHYQvAwaqMj4FcHQSbhChzobTW3oHkaic9xGyNx6QnYZe7rS0dDVskw7Nn7r3rIaVjgHkXRHGhsp-dCqZmQpkfMt_IfudotCZl32g/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uKw6wy4lehMTW-rE0jtUXSnJom9sFJ7eFiHYQvAwaqMj4FcHQSbhChzobTW3oHkaic9xGyNx6QnYZe7rS0dDVskw7Nn7r3rIaVjgHkXRHGhsp-dCqZmQpkfMt_IfudotCZl32g/s320/1.jpg" width="240" /></a></div>
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「栗子蓮藕燘豬腩肉」</div>
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材料:<br />連皮豬腩肉 1 條,蓮藕,栗子。</div>
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醬汁:<br />日本味噌醬 2 湯匙,日本料理酒 1 湯匙,冰糖 1 小塊。</div>
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做法:</div>
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1)將栗子去皮去衣,栗子肉洗淨後備用。</div>
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2)將蓮藕洗淨後,切片備用。</div>
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3)預備半碗清水,加入味噌醬及料理酒,攪拌至味噌醬完全溶入清水,醬汁備用。</div>
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4)將原條豬腩肉汆水 2 分鐘,取出後沖水 1 分鐘。</div>
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5)預備一個煮食鍋,將豬腩肉、蓮藕、栗子放入鍋內,倒入醬汁,再加適量清水至蓋過材料的大半位置。蓋上鍋蓋後,用中火將醬汁煮滾,然後調校至中小火燘煮 45 分鐘。</div>
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6)燘煮過程中需要略為攪拌兩次,以免豬腩肉痴底。熄火後不要打開鍋蓋,多焗 10 分鐘。</div>
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7)最後將豬腩肉取出切件便成。</div>
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貼士:將豬腩肉汆水後再用凍水沖洗,可減去多餘的油脂,入口不會覺得肥膩。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-58438812391931090212020-02-26T21:42:00.000+08:002020-05-13T21:42:58.481+08:00三色蘿蔔湯<div style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin-bottom: 6px;">
近期日日為防疫撲口罩、撲消毒用品、撲日常用品,因為家中存貨不多,所以炒價都要入手。</div>
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難得可以停一停,抖一抖,是時候為自己的身體調理一下。</div>
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「三色蘿蔔湯」- 清熱、袪濕、排毒。</div>
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材料:紅蘿蔔、青蘿蔔、心內美蘿蔔、粟米、乾百合、南北杏、蜜棗、薑、雞肶。</div>
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做法:</div>
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1)三色蘿蔔洗淨,切成大塊後備用。<br /></div>
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2)雞肶先汆水三分鐘,洗淨後備用。<br /></div>
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3)在湯鍋內加入清水,用中火將水煮滾後,加入所有材料。<br /></div>
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4)待水再滾後轉細火煲 2 小時。<br /></div>
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5)熄火前加鹽調味。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-56603191802931995782019-12-19T21:44:00.000+08:002020-05-13T21:45:03.308+08:00是日晚餐<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSPn5f3HDDQ2V3i_Cpydhn52F3gVBkxqoEHQM0OpMS85Bwt9Iv1hpimJ1QooIpBUPiSKOd8DmBV-luNBJEIFw6jFlP-UafftbAIS-7GS128mMc-8GI5aHVjHBUmu5quGIkLHnEQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSPn5f3HDDQ2V3i_Cpydhn52F3gVBkxqoEHQM0OpMS85Bwt9Iv1hpimJ1QooIpBUPiSKOd8DmBV-luNBJEIFw6jFlP-UafftbAIS-7GS128mMc-8GI5aHVjHBUmu5quGIkLHnEQ/s320/4.jpg" width="320" /></a></div>
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補膠祛濕嘅花生眉豆雞腳湯</div>
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<br />清蒸新鮮𩶘魚</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-34031046825854149972019-12-15T21:47:00.000+08:002020-05-13T21:48:46.132+08:00Blue crab meat 藍花蟹肉<div class="separator" style="clear: both; text-align: left;">
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朋友代為團購了酒店級數的罐裝蟹肉,今晚用了半罐蒸雞蛋 。</div>
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其實開罐後凍食亦好鮮甜美味。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-49351013145800856332019-12-09T20:36:00.000+08:002020-05-20T20:39:47.576+08:00臘腸雞翼煲仔飯(有飯焦版)<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: inherit;">材料:臘腸,雞翼。</span></div>
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<span style="font-family: inherit;">*西苑酒家的髀肉臘腸肥瘦適中,蒸完唔會硬。</span></div>
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<span style="font-family: inherit;">做法:</span></div>
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<span style="font-family: inherit;">1)將雞翼洗淨抹乾,用味噌醬及料理酒醃 1 小時。</span></div>
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<span style="font-family: inherit;">2)預先將雞翼蒸 5 - 6 分鐘至半熟,備用。</span></div>
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<span style="font-family: inherit;">3)預備鑄鐵鍋,在鍋底抹一層麻油。</span></div>
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<span style="font-family: inherit;">4)放入 1 : 1.2白米及清水,用中火將水煮滾,需時大約 3 - 4 分鐘。</span></div>
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<span style="font-family: inherit;">5)水滾後轉小火將白米煮至開始收水,需時大約 6 - 8 分鐘。</span></div>
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<span style="font-family: inherit;">6)將臘腸及雞翼鋪面,蓋上鍋蓋,轉中火 30 秒加大鍋內熱力,然後繼續用小火多煮 6 分鐘。</span></div>
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<span style="font-family: inherit;">7)最後轉中火煮 3 分鐘煮出飯焦。</span></div>
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<span style="font-family: inherit;">8)熄火後不要打開鍋蓋,用餘溫多焗 10 分鐘。</span></div>
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<span style="font-family: inherit;">煲仔飯豉油:</span></div>
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<span style="font-family: inherit;">預備一個小鍋,加入豉油 3 湯匙 + 味醂 2 湯匙 + 黃糖 2 茶匙,用小火加熱至黃糖完全溶解。</span></div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-65785282386143482022019-11-26T21:51:00.000+08:002020-05-13T21:53:44.766+08:00蓮藕栗子燘豬腩肉<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8UzP1Ff_FpxOSA6O5r2lo27y70A87-XexdAvtrqMgGZE43PBMq6HkzISVfu8fjo9p3ByINmHtR5lXSTY68Ud_aiUn6a2CAcH0MOu2bUDyEhDjosbwEr7L0aUSavdqc0zLJOCVw/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8UzP1Ff_FpxOSA6O5r2lo27y70A87-XexdAvtrqMgGZE43PBMq6HkzISVfu8fjo9p3ByINmHtR5lXSTY68Ud_aiUn6a2CAcH0MOu2bUDyEhDjosbwEr7L0aUSavdqc0zLJOCVw/s320/3.jpg" width="320" /></a></div>
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「蓮藕栗子燘豬腩肉」</div>
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材料:<br />連皮豬腩肉 2 條,蓮藕,栗子。</div>
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醬汁:<br />日本味噌醬 2 湯匙,日本料理酒 1 湯匙,冰糖 1 小塊。</div>
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做法:</div>
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1)將栗子去皮去衣,栗子肉洗淨後備用。</div>
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2)將蓮藕洗淨後,切片備用。</div>
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3)預備半碗清水,加入味噌醬及料理酒,攪拌至味噌醬完全溶入清水,醬汁備用。</div>
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4)將原條豬腩肉汆水 2 分鐘,取出後沖水 1 分鐘。</div>
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5)預備一個煮食鍋,將豬腩肉、蓮藕、栗子放入鍋內,倒入醬汁,再加適量清水至蓋過材<span style="font-family: inherit;">料的大半位置。蓋上鍋蓋後,用中火將醬汁煮滾,然後調校至中小火燘煮 45 分鐘。</span></div>
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6)燘煮過程中需要略為攪拌兩次,以免豬腩肉痴底。熄火後不要打開鍋蓋,多焗 10 分鐘。</div>
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7)最後將豬腩肉取出切件便成。</div>
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貼士:將豬腩肉汆水後再用凍水沖洗,可減去多餘的油脂,入口不會覺得肥膩。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-63147445895950062262019-09-27T21:54:00.000+08:002020-05-13T21:55:20.894+08:00韓式牛肋湯<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQwjzdJZj5LCROJ0Zuo6gp1brixFDTiQs-mFK9jhpfsLaaFDsEvDfOrGUk8BGpBWqv_6I8OUpK5UtjD8vzJgpnB4_NzsFeZ1mHvJ09xqhL40yNIqldXdsUmpWid_FtPyS5ATK1w/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQwjzdJZj5LCROJ0Zuo6gp1brixFDTiQs-mFK9jhpfsLaaFDsEvDfOrGUk8BGpBWqv_6I8OUpK5UtjD8vzJgpnB4_NzsFeZ1mHvJ09xqhL40yNIqldXdsUmpWid_FtPyS5ATK1w/s320/4.jpg" width="240" /></a></div>
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「韓式牛肋湯」</div>
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材料︰韓國牛骨濃湯一包,美國急凍牛肋條一包,日本大根半條,甘筍一條,冰糖一小塊。</div>
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做法︰</div>
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1) 將牛肋條解凍,汆水後洗淨備用。</div>
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2) 將大根及甘筍去皮切成大塊,備用。</div>
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3) 將牛肋條、大根、甘筍放入鍋內,加入牛骨湯,再加清水至差不多蓋過材料。</div>
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4)蓋上鍋蓋後用中火將湯煮滾,加入冰糖。</div>
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5)之後轉小火慢煮 60 分鐘,熄火前轉中火煮滾 1 分鐘,不要打開鍋蓋。</div>
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6) 熄火後用餘溫多焗 10 分鐘便成。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-62919791494915567742019-09-24T21:56:00.000+08:002020-05-13T21:57:27.908+08:00老火素湯<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_VM1WPeCc1VVuv95ytTVlnGwtLUCmpFW6T1pt6AcAzq7Yx5JEh-WFKyzBT69-DcbotueM16XaA7FryVHdaoHBpAmlenQXkeBXYtfy4MuDl7hDsjpD4cfn_aMLtC8M0QHATggGg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_VM1WPeCc1VVuv95ytTVlnGwtLUCmpFW6T1pt6AcAzq7Yx5JEh-WFKyzBT69-DcbotueM16XaA7FryVHdaoHBpAmlenQXkeBXYtfy4MuDl7hDsjpD4cfn_aMLtC8M0QHATggGg/s320/5.jpg" width="320" /></a></div>
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今日再次煲無肉老火湯,除了放入腰果,再加入健脾養胃的栗子,令到素湯更加清甜。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-34054534165146324622019-09-19T21:57:00.000+08:002020-05-13T21:58:55.541+08:00番茄薯仔豬手湯<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ovn35syYPOjn44xr-D4xihmyMsQnpiMfh_yOxxcMGfwCaHYW8-EGm_TNjzB29thyphenhyphenlR5m4NNqbSi794TrHardP4OX26v4iPHBsqxDan55hiS3B6itNUlrMshujHxNCltuUIPiNg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="737" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ovn35syYPOjn44xr-D4xihmyMsQnpiMfh_yOxxcMGfwCaHYW8-EGm_TNjzB29thyphenhyphenlR5m4NNqbSi794TrHardP4OX26v4iPHBsqxDan55hiS3B6itNUlrMshujHxNCltuUIPiNg/s320/6.jpg" width="245" /></a></div>
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又是我至愛的美顏湯:番茄薯仔豬手湯</div>
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材料︰</div>
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<br />急凍豬手一隻,番茄 3 個,薯仔 2 個,乾瑤柱 2 粒,無花果 3 粒,薑 2 片,乾百合少許,茨實少許。</div>
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做法︰</div>
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1. 先將豬手汆水 10 分鐘。<br /></div>
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2. 蕃茄切開,薯仔切成大件。<br /></div>
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3. 將所有材料放入湯煲內,加水至蓋過材料,開中火。<br /></div>
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4. 水滾後調校至最細火,煲 1.5 小時,調味後熄火焗 20 分鐘便成。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-16512960801603347522019-09-13T21:59:00.000+08:002020-05-13T22:01:15.289+08:00中秋節晚餐<div style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin-bottom: 6px;">
「中秋節晚餐」</div>
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無肉老火湯 + 海膽刺身 + 魚生壽司</div>
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無肉老火湯材料:心內美(外皮綠色內心紫紅色的蘿蔔),紅蘿蔔,蓮藕,粟米,南北杏,蜜棗,乾瑤柱,乾百合,腰果。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfdQB3hYrAaaHgy9sawBoQYHB7kmvdQnfy2S7N7uWzdS5-gW-jCsZwU6WrCGDoPoHIvLwQsX9giwvyYgmPe31Aa98VwV94_KNBMKxRwjYy6QPXktinIpVxh-uqF1E8t9_iF61Yg/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfdQB3hYrAaaHgy9sawBoQYHB7kmvdQnfy2S7N7uWzdS5-gW-jCsZwU6WrCGDoPoHIvLwQsX9giwvyYgmPe31Aa98VwV94_KNBMKxRwjYy6QPXktinIpVxh-uqF1E8t9_iF61Yg/s320/8.jpg" width="240" /></a></div>
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用腰果代替了肉類,湯水仍然清甜。但記得要用生腰果,早一晚或最少 4 小時前用清水浸腰果,以達至「催芽」的效果,煲出腰果的營養成分。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xFoNwPWkaSIaMyWiHYNwvGuS88NFmpZ8F966L8yeP8k1exde0KtX-PWaeLMgq8ZPqrRduzpWZSHHFK1gdzY-phvG6-hA3nw4gfuwoAl6bHCyT2CUGYapUmi48mUdDKhOtLn_lQ/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xFoNwPWkaSIaMyWiHYNwvGuS88NFmpZ8F966L8yeP8k1exde0KtX-PWaeLMgq8ZPqrRduzpWZSHHFK1gdzY-phvG6-hA3nw4gfuwoAl6bHCyT2CUGYapUmi48mUdDKhOtLn_lQ/s320/7.jpg" width="240" /></a></div>
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同場加插鸚鵡大佬至愛的加料晚餐:紅蘿蔔粒粒。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-12687913679437419792019-08-27T22:01:00.000+08:002020-05-13T22:03:47.126+08:00南瓜炆豬腩肉<div style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin-bottom: 6px;">
「南瓜炆豬腩肉」</div>
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材料:南瓜,豬腩肉,薑,蒜,冰糖 1 小塊。</div>
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醃料:麻油,味醂,醬油,料理酒。</div>
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醬汁:日本麵豉醬 1 湯匙,清水 200ml,拌勻。</div>
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做法:</div>
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1)豬腩肉洗淨後抹乾,切成大塊,用醃料醃最少 2 小時。</div>
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2)南瓜去皮去籽切塊,備用。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHibEEpfipw-GndQcagWpLfzMh6cwagz8OTpIPv-45iO8HXrR2VsZDb-0zBgR_f4nZR8WUyehnDUbGdOUHl2WblZ6-7dijQptgGvRQV0rFbN9UoV42ihaST3r2Y7ZzG2_-99Bnw/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHibEEpfipw-GndQcagWpLfzMh6cwagz8OTpIPv-45iO8HXrR2VsZDb-0zBgR_f4nZR8WUyehnDUbGdOUHl2WblZ6-7dijQptgGvRQV0rFbN9UoV42ihaST3r2Y7ZzG2_-99Bnw/s320/11.jpg" width="240" /></a></div>
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3)用薑蒜起鑊,放入豬腩肉煎至略為金黃色。</div>
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4)加入醬汁,用中火將醬汁煮滾,然後加入冰糖,蓋上鍋蓋,轉小火炆 20 分鐘。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcsjU80njgqacDfDxhrGS2SGQ_SIojmKnXe8uSZ2B5jauPfjjekQX2gUf5bVy81iO0RqIoEAXwiFabeiKsh1GlNZLn78inyq9YiW1dnpBzOiNvNU9Wf074fGk65EXVHpzYc1U5A/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcsjU80njgqacDfDxhrGS2SGQ_SIojmKnXe8uSZ2B5jauPfjjekQX2gUf5bVy81iO0RqIoEAXwiFabeiKsh1GlNZLn78inyq9YiW1dnpBzOiNvNU9Wf074fGk65EXVHpzYc1U5A/s320/12.jpg" width="240" /></a></div>
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5)最後放入南瓜,醬汁煮滾後繼續用小火炆多 10 分鐘。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq8_dUkG6kF4pETAgVBPY_JOzkYNMAE8Kibbvh7E2P4yD4juaJx6ppMoVDGfF4obH12Ee0N_UfmQ2Z1k7tbcltIDat96_-mkqG_V10s1sJ4uU63BR4TKmB1ofEUCi3St1iCLxkQ/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq8_dUkG6kF4pETAgVBPY_JOzkYNMAE8Kibbvh7E2P4yD4juaJx6ppMoVDGfF4obH12Ee0N_UfmQ2Z1k7tbcltIDat96_-mkqG_V10s1sJ4uU63BR4TKmB1ofEUCi3St1iCLxkQ/s320/10.jpg" width="240" /></a></div>
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6)熄火後不要打開鍋蓋,用餘溫多焗 5 分鐘便成。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-24125109724873101652019-08-23T20:44:00.000+08:002020-05-20T20:45:48.652+08:00花生眉豆雞腳湯<div style="caret-color: rgb(28, 30, 33); color: #1c1e21; margin-bottom: 6px;">
<span style="font-family: inherit;">「以形補形系列」</span></div>
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<span style="font-family: inherit;">花生眉豆雞腳湯,真係可以補腳骨力?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcal2PSCGVzEZTvmsnacIn1jIJSHZE9KroUe-WFvELqS94VtnPg0zDC9AuHzLE5XTSpTPKgOe1MnXxIePgEAMBQq9J8uF7KOjA16-8TWxcoeJicMVm-XvzJvea5mOfagfDcLsynA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcal2PSCGVzEZTvmsnacIn1jIJSHZE9KroUe-WFvELqS94VtnPg0zDC9AuHzLE5XTSpTPKgOe1MnXxIePgEAMBQq9J8uF7KOjA16-8TWxcoeJicMVm-XvzJvea5mOfagfDcLsynA/s320/1.jpg" width="240" /></a></div>
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<span style="font-family: inherit;">材料:雞腳,瘦肉,節瓜,粟米,花生,眉豆,蜜棗,乾瑤柱。</span></div>
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做法:雞腳及瘦肉先汆水,所有材料放入大鍋滾水,用小火繼續煲兩小時便成。今日用了真空煲幫手,所以只需煲一小時,放入真空煲後待最少六小時,晚上回家便有老火湯了。</div>
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貼士:雞腳不要去腳甲,否則煲湯時會有很多油。</div>
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-21665171546030145272019-08-15T20:47:00.000+08:002020-05-20T20:48:28.283+08:00栗子薯仔炆雞<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4qFxTH8vVRYart_efR-IqQ_2zf4FSjTzZMvcDuAzraafXNSxJmic4foujkE2tl4KSd7wPwXk3aVSA8bFvEXg6mAn0tAW86snA5BW0tUpDJ13VYbA_iN3mUW3beLsaTckoxEbVA/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4qFxTH8vVRYart_efR-IqQ_2zf4FSjTzZMvcDuAzraafXNSxJmic4foujkE2tl4KSd7wPwXk3aVSA8bFvEXg6mAn0tAW86snA5BW0tUpDJ13VYbA_iN3mUW3beLsaTckoxEbVA/s320/2.jpg" width="240" /></a></div>
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<span style="font-family: inherit;">材料:雞翼或雞件,栗子,薯仔,薑片,蒜頭。</span></div>
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<span style="font-family: inherit;">醃料:生抽 2 茶匙,糖 1 茶匙,麻油 1/2 茶匙,料理酒 2 茶匙。</span></div>
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醬汁:味醂 2 湯匙,蠔油 1 湯匙,生抽 1 茶匙,糖 1 茶匙,清水半碗。</div>
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做法:</div>
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1)雞翼或雞件加醃料醃最少 30 分鐘。</div>
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2)栗子去殼去皮後,用滾水煮 5 分鐘,隔水後備用。<br /><br />
3)薯仔去皮後切件。<br /><br />
4)用薑起鑊,將薯仔略炒,備用。<br /><br />
5)用薑蒜起鑊,將雞翼或雞件略炒。<br /><br />
6)將薯仔及栗子加入鍋中,拌勻。<br /><br />
7)加入醬汁,煮滾後蓋上鍋蓋,轉小火炆 20 分鐘。<br /><br />
8)熄火後不要打開鍋蓋,多焗 10 分鐘。<br />
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robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0tag:blogger.com,1999:blog-34782446.post-80553502440948926452019-08-13T20:48:00.000+08:002020-05-20T20:50:25.941+08:00煲湯肉類<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wJxtkXsPf4tylJOyGjOkFpAwJY1jP_W-kEdxWIwI1LqhzJ1UfL8D7rQ6KFFvEBMAtqK4ntow9xh6XKkvrGOQWt4gD7ajpo6eEWLot9WAOyau1JbuA0kWL7f4NEh0ARpPLwO91Q/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wJxtkXsPf4tylJOyGjOkFpAwJY1jP_W-kEdxWIwI1LqhzJ1UfL8D7rQ6KFFvEBMAtqK4ntow9xh6XKkvrGOQWt4gD7ajpo6eEWLot9WAOyau1JbuA0kWL7f4NEh0ARpPLwO91Q/s320/4.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">近期豬肉售價仍然維持高位,除了選擇煲素湯,可以用雞下腿代替豬肉。</span></div>
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<span style="font-family: inherit;">雞腿先汆水,然後除去雞皮,煲出來的老火湯鮮甜又不會油膩。</span><br />
robomanhttp://www.blogger.com/profile/07704849959381355144noreply@blogger.com0