tag:blogger.com,1999:blog-39938510094572579032024-03-13T00:54:20.181-04:00胖貓網誌 fatcat's blog胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.comBlogger274125tag:blogger.com,1999:blog-3993851009457257903.post-65851322391249663472016-12-27T03:00:00.000-05:002016-12-28T02:47:56.674-05:00可頌初體驗 First time croissant baking<div class="separator" style="clear: both; text-align: center;">
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做可頌一直不在我的to-do
list裡,一來是耗時,二來是它的含脂量會毀了我營養師的英名,可是實在是手太癢,終於下海試做。雖是第一次做可頌(僑委會的烘焙班有教千層酥皮,但只是用看的,並沒有實際動手操作),成品味道極好,最重要的是烤出來的色澤看了令人垂延,家裡的老老少少愛吃的不得了,看來這個假期結束,全家都得受訓減重了。</div>
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Baking croissants is never on my to-do list. There are a couple
reasons: first, it takes a lot of time to make, and second, its fat
content is enough to ruin my job as a dietitian. However, I still wanted
to give it a try, and luckily, it turned out great and tastes
excellent. It smells wonderful, most importantly, it looks perfect -
shiny and golden. The whole family enjoys it, but at the end of this
vacation, we may all need to lose some weight. <span class="_47e3 _5mfr" title="smile emoticon"><img alt="" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v6/fa5/1.5/16/1f642.png" width="16" /></span></div>
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胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-66927788308475538992015-10-05T00:00:00.001-04:002015-10-05T01:18:11.571-04:00三重奧利奧巧克力杯子蛋糕<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-h7jVAnLR5G0/VhGCuDHj2qI/AAAAAAAACbI/iPLfk9ft2jY/s1600/DSC_0878copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-h7jVAnLR5G0/VhGCuDHj2qI/AAAAAAAACbI/iPLfk9ft2jY/s640/DSC_0878copy.jpg" width="424" /></a></span></div>
<span style="font-size: large;">我很少做蛋糕,頂多做個蛋糕捲打打牙祭,或是送人用,但是家人的生日,我一定做個鮮奶油草莓戚風蛋糕為家人慶生。在孩子的生日當天,我會依孩子的要求,做些他們想要的東西帶去學校和同學分享、慶祝他們的生日。</span><br />
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<span style="font-size: large;">過去老二兩年連續要求老媽子我做奧利奧起司杯子蛋糕,好讓他帶到學校去和班上同學慶生,今年他上了不同的學校,希望帶些不同的東西請班上同學和老師吃。遍尋網路食譜,今年我決定綜合幾個老美喜歡的甜食,做了這個聽起來就讓人垂涎三尺的小蛋糕。</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-tX6HYyVSoUQ/VhGCtMeBoXI/AAAAAAAACbA/b-sLj5DKF-U/s1600/DSC_0876copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-tX6HYyVSoUQ/VhGCtMeBoXI/AAAAAAAACbA/b-sLj5DKF-U/s640/DSC_0876copy.jpg" width="424" /></a></span></div>
<span style="font-size: large;">奧利奧餅乾是除了chocolate chip cookies外,大概最受老美老小歡迎的國民餅乾。所以這個生日杯子蛋糕,我決定不只在奶油霜裡摻入打碎的奧利奧餅乾和在奶油霜上擺上奧利奧餅乾,在烤巧克力蛋糕體時,我在紙杯底先放入整個奧利奧餅乾,再倒入蛋糕糊一起烤。三重奧利奧餅乾,三重享受。</span><br />
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<span style="font-size: large;">任何的巧克力蛋糕食譜都可以拿來做這個小蛋糕。我這次用的是無蛋素巧克力蛋糕食譜,唯一不同的是,我將烤溫從350F提高到375F。至於奶油霜的作法如下:</span><br />
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<span style="font-size: large;">2條軟化無鹽奶油</span><br />
<span style="font-size: large;">1杯白油</span><br />
<span style="font-size: large;">1大匙香草精</span><br />
<span style="font-size: large;">2磅糖粉</span><br />
<span style="font-size: large;">4-6大匙冰牛奶</span><br />
<span style="font-size: large;">154g/16個奧利奧餅乾,用食物處理機打成粉末狀 </span><br />
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<span style="font-size: large;">1. 將奶油和白油用槳狀攪拌器打發至略白,約4-5分鐘。</span><br />
<span style="font-size: large;">2. 將糖粉分次加入1.裡攪拌均勻。</span><br />
<span style="font-size: large;">3. 當攪拌器持續攪拌時,加入香草精攪拌均勻,然後在加入冰牛奶(每次只加入1大匙)用中速打均,最後再用中高速打至要的稠度。 </span><br />
<span style="font-size: large;">4. 再加入奧利奧餅乾粉,然後用低速拌勻即可。裝入擠花袋中,將奶油霜擠在烤好並且涼透的杯子蛋糕上,最後再放上半個奧利奧餅乾(喜歡奧利奧餅乾的人,也可以放上整個餅乾),這個美味又美麗的三重奧利奧巧克力杯子蛋糕就完成了。</span><br />
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<span style="font-size: large;">這個奶油霜份量頗多,我總共裝飾了4打半的杯子蛋糕,不過可將過多的奶油霜可置冰箱冷藏,要用的時候再放在室溫回溫即可使用。</span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-IlQIX2nbm2I/VhGCrkqNk2I/AAAAAAAACa4/JPxgJviU2a4/s1600/DSC_0879copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-IlQIX2nbm2I/VhGCrkqNk2I/AAAAAAAACa4/JPxgJviU2a4/s640/DSC_0879copy.jpg" width="640" /></a></span></div>
<span style="font-size: large;">吃過的人都說讚喔! </span><br />
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<span style="font-size: large;">跟往年一樣,希望這個三重奧利奧巧克力杯子蛋糕,會給老二帶來三重的幸福和健康。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-75343466202793072932015-04-25T04:26:00.001-04:002015-04-29T01:05:22.495-04:00GO BLUE lunch bag 高雅大方的便當袋<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zcIMp-YO5_8/VTtCdwL2CuI/AAAAAAAACPs/E6execpy4A8/s1600/Mich%2Bcolor%2Blunch%2Bbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zcIMp-YO5_8/VTtCdwL2CuI/AAAAAAAACPs/E6execpy4A8/s1600/Mich%2Bcolor%2Blunch%2Bbag.jpg" height="640" width="468" /></a></div>
<span style="font-size: large;">同事K送了我一條非常漂亮的韓國名家設計絲巾,好奇寶寶的我上網查了一下價錢,結果害我不敢再出拿來圍,只有小心翼翼的收回精緻的包裝盒,貢進衣櫥間裡。</span><br />
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<span style="font-size: large;">K送了一個這麼珍貴的禮物,就只是為了答謝我平時送她些自己做的麵包和幫她寫博士班申請推薦函。其實這些小事對我而言,只不過是舉手之勞,竟然收到名貴大禮,害我覺得無功不受祿。雖然還不知道K申請的如何,早在她送我絲巾之前,我就計畫做個東西送她當賀禮。太繁雜的東西我做不來,這個便當袋不難做,其紙型是我好久以前就收集的,剛好這一陣子很意外的沒有太多工作、閒賦在家幾天,所就趁這個工作空檔出清一下我的to-do list。</span><br />
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<span style="font-size: large;">我們這裡大學的校色(就像校旗、校歌)是深藍和黃色,所以袋子主要的部分,我用了這次從加州帶回來印有藍、黃花的窗簾布(聽說一碼要價百元美金),提手、邊緣和縮口蓋布則搭用手邊有的拼布。裡布我用的是白色防水布,裡襯則是用標榜有保溫作用的毛襯。</span><br />
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<span style="font-size: large;">先生的大姐覺得送人</span><span style="font-size: large;">這種縫紉布作不但耗時且產量少,還不如</span><span style="font-size: large;">送吃的</span><span style="font-size: large;">東西</span><span style="font-size: large;">比較划算,因為像麵包一次可以多做幾個送人。對我而言,吃的東西雖然比較簡單、易做,但是吃掉就沒有了,不像這個便當袋要是好好使用,絕對可用上個幾年。再則,每每待在廚房做東西,不但要試吃,周邊多的是吃的東西,多少會吃進不該吃的食物(會發胖)。所以偶爾變換一下場所,換換手作,未嘗不是個對健康有益的嗜好。</span><br />
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<span style="font-size: large;">做好的便當袋成品我非常滿意,現在就只等K收假上班再送給她,好祝福她一切順利。真心期待她心想事成,更希望她會喜歡這個便當袋。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-43292127079005889902015-02-23T20:43:00.000-05:002015-02-23T20:46:51.655-05:00Tartine Bakery朝聖<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-0HkFd102aqw/VOoUCcCczgI/AAAAAAAACOU/UByhJ4mXQJc/s1600/IMG_0923%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0HkFd102aqw/VOoUCcCczgI/AAAAAAAACOU/UByhJ4mXQJc/s1600/IMG_0923%2B1.jpg" height="640" width="480" /></a></span></div>
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<span style="font-size: large;">哈哈哈! 我終於買到心中的完美麵包了:) </span></div>
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<span style="font-size: large;">今年農曆新年剛好孩子們放mid-winter break,所以帶孩子們到舊金山探親兼過年。好久好久沒有過農曆年了,今年除了享受了美味的年夜飯,還美夢成真品嚐到了Tartine的baguette。</span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-rp5PxHpNjJI/VOoT-Rn3c9I/AAAAAAAACOE/UNYqsL_xcc4/s1600/IMG_0916%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rp5PxHpNjJI/VOoT-Rn3c9I/AAAAAAAACOE/UNYqsL_xcc4/s1600/IMG_0916%2B1.jpg" height="482" width="640" /></a></span></div>
<span style="font-size: large;"> 舊金山除了中國的東西(有些中國餐廳價錢也貴森森),什麼都貴。我原本想買country bread,但我們到的時間離麵包出爐的時間還有半個小時,所以只好選擇店裡現有的麵包baguette。我等不及回到家,在照完照片後就開始掰開來吃。外皮酥脆、內軟有咬勁且濕潤,稱之為完美麵包也不為過。我們全家都好喜歡這個麵包,大家搶成一團,要不是想要留一點給親戚嚐,可能會連麵包屑都不剩。</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-NRhFYSEsG0U/VOo2n-RJjGI/AAAAAAAACO0/AH5USNamZwE/s1600/IMG_0915%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NRhFYSEsG0U/VOo2n-RJjGI/AAAAAAAACO0/AH5USNamZwE/s1600/IMG_0915%2B1.jpg" height="320" width="240" /></a></span></div>
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-cbvFx0tn9_w/VOoUG2KjotI/AAAAAAAACOk/2sR4RLPUlV8/s1600/IMG_0926%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cbvFx0tn9_w/VOoUG2KjotI/AAAAAAAACOk/2sR4RLPUlV8/s1600/IMG_0926%2B1.jpg" height="320" width="240" /></a></span></div>
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<span style="font-size: large;"> Baguette的"耳朵"翻的好漂亮。我的烤箱永遠烤不出這樣的ear:(</span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-5XUr3tN2NdU/VOoUFHat17I/AAAAAAAACOc/VYl1VsXnecI/s1600/IMG_0924%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5XUr3tN2NdU/VOoUFHat17I/AAAAAAAACOc/VYl1VsXnecI/s1600/IMG_0924%2B1.jpg" height="320" width="240" /></a></span></div>
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<span style="font-size: large;"> 好吃的麵包是要付出代價的,一條比市面上賣的略小的baguette,訂價竟高達$5.25,有點心疼,但絕對值回票價。</span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-PEEYCqhYluY/VOoT_2e-G2I/AAAAAAAACOI/uzFp6xSemRk/s1600/IMG_0918%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PEEYCqhYluY/VOoT_2e-G2I/AAAAAAAACOI/uzFp6xSemRk/s1600/IMG_0918%2B1.jpg" height="240" width="320" /></a></span></div>
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<span style="font-size: large;">Baguette好貴,卻是店裡最便宜的麵包。</span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-8x8_8egb5kc/VOoQ3g7etLI/AAAAAAAACNw/sM2jUdRNN64/s1600/IMG_0927%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8x8_8egb5kc/VOoQ3g7etLI/AAAAAAAACNw/sM2jUdRNN64/s1600/IMG_0927%2B2.jpg" height="320" width="240" /></a></span></div>
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<span style="font-size: large;">麵包不但好吃也裂的好好看。唉,我想家庭烘焙大概永遠烤不出這種境界吧:(</span></div>
胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-75144152946480992592015-01-16T23:16:00.002-05:002015-01-16T23:16:19.325-05:00天然酵種全麥麵包 + 小說情節的愛情故事<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ukkGykooSYE/VLLTAYmjmeI/AAAAAAAACLw/unXFqO2A2q4/s1600/Tartine%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ukkGykooSYE/VLLTAYmjmeI/AAAAAAAACLw/unXFqO2A2q4/s1600/Tartine%2B1.jpg" height="640" width="480" /></a></div>
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<span style="font-size: large;"> 假期放完了,開始恢復上班,不僅孩子們老大不願意,大人也覺得很痛苦,同事更是落井下石對我說她寧願只休二日(公司只放耶誕節一天、新年一天),也不願意請兩個星期的假。每回休假,工作就會堆積,在沒有人可以cover我的公作情況之下,每每都只能自己扛。想當然爾這個星期非常辛苦,不但要趕進度,天公還不作媒,天天冷的我吱吱叫,老大學校更連放了兩天snow days,但有一個溫馨的故事,讓我在這冷冷的氣溫裡感到非常溫馨。</span><br />
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<span style="font-size: large;"> 這是一對年老夫妻,太太有些老人痴呆,雖然先生年紀也大了,但照顧老太太的無微不至。在家訪的最後,我和家屬聊了兩三句,才知道老先生老太太是青梅竹馬,四、五歲時就認識了。老太太大老先生六個月,在十九歲時兩人結婚,育有四名子女。他們的女兒告訴我,兩人除了因老先生年輕時從軍時被派往德國兩年,從沒有分開過。在分開的兩年裡,雙方書信不斷,即使現在年齡大了,只要一方有事離開,另一方一定擔心不已,連從小看到大兩人恩愛的女兒都覺得受不了。</span><br />
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<span style="font-size: large;">真是不可思議,我還以為這種愛情故事只會發生在小說裡,現實世界裡根本不會有這種情節發生。看著老先生、老太太的結婚照和他們結婚50周年照,令我好感動,即使室外溫度只有個位數,但我的心情卻好暖好暖。 </span><br />
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<a href="http://1.bp.blogspot.com/-ZcZaE2AhSJA/VLLS64C94cI/AAAAAAAACLg/RGnO8mgFu_Y/s1600/Tartine%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZcZaE2AhSJA/VLLS64C94cI/AAAAAAAACLg/RGnO8mgFu_Y/s1600/Tartine%2B2.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;">這個麵包是我們家的必備麵包,原因無他: 百分百天然酵種+2分鐘毛毛蟲揉麵法(不曉得中文,所以自己隨便取的)。外皮酥脆有咬勁、麵包體濕潤有口感,且幾乎免揉又簡單,是我喜歡做這款麵包的最大主因。</span><br />
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<a href="http://3.bp.blogspot.com/-UaVhz-X2b5U/VLLS9crVW4I/AAAAAAAACLo/nH_T6_AIw7c/s1600/Tartine%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UaVhz-X2b5U/VLLS9crVW4I/AAAAAAAACLo/nH_T6_AIw7c/s1600/Tartine%2B3.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">裂口裂的有點誇張,不過因為裂的很好,麵包高度比以往都高,相對的口感特別好,讓我一整天的心情都很好:)</span><br />
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<a href="http://2.bp.blogspot.com/-_Hp7P6aFd6Q/VLLTCwcsI5I/AAAAAAAACL4/0x_A7v6f9ao/s1600/Tartine%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_Hp7P6aFd6Q/VLLTCwcsI5I/AAAAAAAACL4/0x_A7v6f9ao/s1600/Tartine%2B4.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;"> 麵包裂口裂的好大,我的嘴角也跟著往上裂很大。</span><br />
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<a href="http://1.bp.blogspot.com/-oLf0G8dH55c/VLcBKGGkCVI/AAAAAAAACMM/D5HSdj58v_o/s1600/country%2Bbread%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oLf0G8dH55c/VLcBKGGkCVI/AAAAAAAACMM/D5HSdj58v_o/s1600/country%2Bbread%2B1.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">這是隔了3天又再作的一批麵包。這次"爆"的更漂亮,只是我的割線還有待加強:(</span><br />
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<span style="font-size: large;"> 麵包裂口裂的大,也往上長的很高也很漂亮,幾乎要頂到鍋</span><span style="font-size: large;"><span style="font-size: large;">蓋</span>,看來麵糰的份量配合鍋子的大小似乎剛剛好。麵包裂的棒,沒想到口感也升級。一整個開心~~~</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com2tag:blogger.com,1999:blog-3993851009457257903.post-55298575287332475882014-12-31T03:14:00.001-05:002014-12-31T03:37:45.555-05:00軟軟香香的包子、饅頭--在家美食之旅第十發?<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YQgxgrEqebY/VKO1y8N2dFI/AAAAAAAACKw/VQHv4fEeBRU/s1600/steam%2Bbuns%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YQgxgrEqebY/VKO1y8N2dFI/AAAAAAAACKw/VQHv4fEeBRU/s1600/steam%2Bbuns%2B1.jpg" height="640" width="480" /></a></div>
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<span style="font-size: large;">包子在我們家是必備食品: 奶黃餡的是孩子們的早餐加點心,紅豆餡的是先生的早餐和消夜,而菜肉餡則是來不及或不想做飯時的晚餐。曾幾何時包子小小消失在我們家的餐桌上,取而代之的是吐司、馬芬或鬆餅。既然請了假在家,就多勞動些,以抵沒上班少了的收入吧。只是不知道這能不能算是在家美食之旅第十發,並竟包子是典型食品,除了廣式飲茶,有人去餐廳點包子嗎?</span><br />
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<a href="http://3.bp.blogspot.com/-L3_F4QFq1XE/VKJsQOLSCWI/AAAAAAAACKE/O3kOgz9TK9I/s1600/steam%2Bbuns%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L3_F4QFq1XE/VKJsQOLSCWI/AAAAAAAACKE/O3kOgz9TK9I/s1600/steam%2Bbuns%2B2.jpg" height="320" width="320" /></a></div>
<span style="font-size: large;">這次的包子有三種口味,照舊有奶黃餡。因為家裡沒有先生喜歡的紅豆餡了,所以嚐試了楊桃文化上看來的起司包子。上回做蘿蔔絲酥餅時,剩了不少油酥,所以看到麵食食譜書上做的鮮肉酥餅時,決定做些純肉餡,可以包成酥餅,也可以當成包子餡,所以除了鮮肉包子,還做了六個鮮肉酥餅。</span><br />
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<span style="font-size: large;">愈是不健康的東西,孩子愈愛吃,所以六個鮮肉酥餅還來不及拍照,就被搶光光。新嚐試的起司餡,老大說有點怪,卻是一口接一口,一點都沒有"怪"的表情。上星期辦公室的potluck,一大堆的食物理,最受青睞的竟然是macaronic and cheese。唉,不管小孩還是大人,這裡的人</span><span style="font-size: large;">只要有起司,做成什麼都非常受歡迎。</span><br />
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<a href="http://4.bp.blogspot.com/-goqO-Nj2A5U/VKJsR9p6j_I/AAAAAAAACKQ/LxjsD8s2DVY/s1600/steam%2Bbuns%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-goqO-Nj2A5U/VKJsR9p6j_I/AAAAAAAACKQ/LxjsD8s2DVY/s1600/steam%2Bbuns%2B3.jpg" height="320" width="320" /></a></div>
<span style="font-size: large;">鮮肉餡是參考孟老師的食譜,但先生覺得太鹹了、醬油的分量太多,不過用了不少麻油很香,香到剛進門的先生都問是什麼東西那麼香。只可惜東西煮熟後,竟然沒有了原來的香氣(哭)。</span><br />
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<a href="http://1.bp.blogspot.com/-L1FYGt7Twag/VKJv0bbI3cI/AAAAAAAACKg/qjS_hhi46D8/s1600/steam%2Bbuns%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L1FYGt7Twag/VKJv0bbI3cI/AAAAAAAACKg/qjS_hhi46D8/s1600/steam%2Bbuns%2B4.jpg" height="320" width="320" /></a></div>
<span style="font-size: large;">我喜歡做包子還有一個原因,用剩下的麵糰還可以做成饅頭。在我們家,饅頭夾上蔥花炒蛋,不論是早餐還是消夜,都</span><span style="font-size: large;">很受歡迎。雖然做這麵食忙到深夜,但冷凍櫃裡庫存滿滿,給家人的愛也是滿滿。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com2tag:blogger.com,1999:blog-3993851009457257903.post-7114183144874089952014-12-28T02:26:00.001-05:002014-12-28T02:26:55.589-05:00香香綿綿的肉桂捲cinnamon rolls--在家美食之旅第九發<div style="text-align: center;">
<span style="font-size: large;"> <a href="http://4.bp.blogspot.com/-nyu-atKSSyA/VJ9VLAszmeI/AAAAAAAACJU/O6mQkitjqUU/s1600/cin%2Brolls%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nyu-atKSSyA/VJ9VLAszmeI/AAAAAAAACJU/O6mQkitjqUU/s1600/cin%2Brolls%2B2.jpg" height="640" width="480" /></a></span></div>
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<span style="font-size: large;">問我什麼食物在potlcuk中最受歡迎? 我想除了布朗尼,若帶這個肉桂捲帶去party,</span><span style="color: black; font-size: large;">絕對不會滯銷。為什麼呢? 唉,我也不知道,因為我們家的那幾口,也愛這一味。問他們理由,答案很制式,那就是: 很好吃啊。</span></div>
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<span style="color: black; font-size: large;"> </span><span style="font-size: large;">這個肉桂捲照往例還是全麥的食譜,只是記不太清楚是原本就是全麥食譜,還是自己"改裝"的。網上多的是這類的食譜,試過幾個,還是這個食譜最被青睞。簡單好做又好吃,常常一端出來,還來不及放下來,就會被摸掉幾個。</span><br /><a href="http://3.bp.blogspot.com/-de53-FviyaE/VJ9VNoHtIXI/AAAAAAAACJc/4oKmLdJQ4Tg/s1600/cin%2Brolls%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="http://2.bp.blogspot.com/-qzfD4y1IvqE/VJ9VQ0KV6hI/AAAAAAAACJs/2dnqIHcMSDw/s1600/cin%2Brolls%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qzfD4y1IvqE/VJ9VQ0KV6hI/AAAAAAAACJs/2dnqIHcMSDw/s1600/cin%2Brolls%2B4.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">烤好的肉桂捲待涼後,擠上少許的糖霜,看了令人食指大動。我不喜在麵包捲上塗上厚厚的糖霜,不但太甜、太不健康,最重要的是根本嚐不出濃濃的肉桂香。</span><br /><span style="font-size: large;"></span><br />
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<a href="http://2.bp.blogspot.com/-eOCN_QEY1Kc/VJ9VQLsvuVI/AAAAAAAACJk/vyi2fR-p9pQ/s1600/cin%2Brolls%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eOCN_QEY1Kc/VJ9VQLsvuVI/AAAAAAAACJk/vyi2fR-p9pQ/s1600/cin%2Brolls%2B3.jpg" height="400" width="300" /></a> </div>
<span style="font-size: large;">記得沒錯的話,這是Cooing Light的食譜。家裡訂有這本雜誌,裡面的食譜比一般的食譜書要來的健康些,而且食譜的成功率很高,所以我總是很安心照著食譜做就對了。</span><br />
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<a href="http://2.bp.blogspot.com/-uj9xtgb-UiU/VJ9VR4GZNlI/AAAAAAAACJ0/g_Q0c0HK6Rs/s1600/cin%2Brolls%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uj9xtgb-UiU/VJ9VR4GZNlI/AAAAAAAACJ0/g_Q0c0HK6Rs/s1600/cin%2Brolls%2B5.jpg" height="400" width="255" /></a></div>
<span style="font-size: large;">好久沒有像這樣宅在家裡,天馬行空,想做什麼食譜就做什麼,更難能可貴的是家人很捧場。只是這樣的時間過得好快,再過一個星期就得回到職場廝殺,可是食譜筆記裡還有好多"肖想"做的東西,正等著我將它們從2D變成美味可口的4D啊。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-36899858063416043362014-12-26T23:59:00.000-05:002014-12-27T00:24:20.733-05:00幾可亂真的素米血糕--在家美食之旅第八發<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yE7_8XQtEqk/VJ2dqK3VQ-I/AAAAAAAACIc/yOXY7YxPTVo/s1600/seaweed%2Brice%2Bcake%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yE7_8XQtEqk/VJ2dqK3VQ-I/AAAAAAAACIc/yOXY7YxPTVo/s1600/seaweed%2Brice%2Bcake%2B4.jpg" height="640" width="480" /></a></div>
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<span style="font-size: large;">我們這裡有三家中國雜貨,其中兩家的老闆均來自大陸,而開店最久、離我們家最近一家的老闆則來自台灣。大陸店進的貨大多是來自大陸,而唯一一家台灣店幾乎都是在做日本人的生意,老闆甚至在自家店隔壁經營日本餐廳,所以想吃道地的台灣小吃就得自力救濟:(</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cIvtSwtzwZY/VJ2dmroco_I/AAAAAAAACIE/Hw48KuErhNY/s1600/seaweed%2Brice%2Bcake%2B1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-cIvtSwtzwZY/VJ2dmroco_I/AAAAAAAACIE/Hw48KuErhNY/s1600/seaweed%2Brice%2Bcake%2B1.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">剛蒸好的素米血糕。原本做法是蒸上一個小時,我的撇步是改用壓力鍋蒸,方便又省時。</td></tr>
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<span style="font-size: large;">食譜收集了有一陣子了,在家美食之旅剛好派上用場。沒想到第一次嘗試,就有非凡的結果--好吃、好吃、好好吃喔:) 除了蛋奶素,我平時還維持著一週吃兩次魚,所以這個素的米血糕,正符合我的飲食習性。</span><br />
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<span style="font-size: large;">除了顏色比較淺一點,外型、texture都跟印象裡的米血糕一模一樣。這米血糕的"血"是來自紫菜,當然也以用海帶芽來取代,而這次我用的是平常拿來當零食的調味紫菜。家裡有一些陳年的調味紫菜,因為舊了、不再酥脆,除了被我用來做過海苔醬外,就再也乏人問津。</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-o0aLfYnJoVg/VJ2dne3yH2I/AAAAAAAACII/_FBwZtTaTtk/s1600/seaweed%2Brice%2Bcake%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-o0aLfYnJoVg/VJ2dne3yH2I/AAAAAAAACII/_FBwZtTaTtk/s1600/seaweed%2Brice%2Bcake%2B2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">蒸好切開來的樣子,是不是令人垂涎欲滴?</td></tr>
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<span style="font-size: large;">除了紫菜外,圓糯米是主角之一,材料裡還有糯米粉和在來米粉,調味料則是少許鹽、糖和油。就這麼簡單,最後進蒸鍋蒸至熟透,ta-da,好吃的素米血糕就變出來了。</span><br />
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<a href="http://3.bp.blogspot.com/-ieBwiPPkwNY/VJ2dnh_CGbI/AAAAAAAACIQ/VJAohmFIM34/s1600/seaweed%2Brice%2Bcake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ieBwiPPkwNY/VJ2dnh_CGbI/AAAAAAAACIQ/VJAohmFIM34/s1600/seaweed%2Brice%2Bcake%2B3.jpg" height="400" width="400" /></a></div>
<span style="font-size: large;">蒸好的米血糕可以直接食用,也可以用一點點油將兩面煎黃。</span><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/--Fl0KphEfvM/VJ2dru6d4UI/AAAAAAAACIk/d1Ey3irUE9M/s1600/seaweed%2Brice%2Bcake%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--Fl0KphEfvM/VJ2dru6d4UI/AAAAAAAACIk/d1Ey3irUE9M/s1600/seaweed%2Brice%2Bcake%2B5.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這是味曾甜辣醬,雖然不若一般市售的甜辣醬,但聊勝於無。</td></tr>
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<span style="font-size: large;">因為是用紫菜做成,紫菜的味道是除了顏色外,唯二會露餡的部分。所以臨時做了甜辣醬,沾著吃時,真的很難分辨這是"膺品"。</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-es6sc7TMMhA/VJ2imkngUXI/AAAAAAAACI0/ytdcmWk745M/s1600/seaweed%2Brice%2Bcake%2B6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-es6sc7TMMhA/VJ2imkngUXI/AAAAAAAACI0/ytdcmWk745M/s1600/seaweed%2Brice%2Bcake%2B6.jpg" height="300" width="400" /></a> </span></div>
<span style="font-size: large;">一個星期下來的在家美食之旅,雖然滿足了口腹之慾,但是體重卻增加了(哭)。只期待剩下來一星期的假裡,體重不要再增加了:(</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-18305335264570151232014-12-25T12:56:00.001-05:002014-12-27T00:24:52.613-05:00椒鹽旋餅..不一樣的(小)大餅--在家美食之旅第七發<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ijWdvq0eTzk/VJrxct880SI/AAAAAAAACHE/Qz0X8D82xa4/s1600/pepper%2Bcake%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ijWdvq0eTzk/VJrxct880SI/AAAAAAAACHE/Qz0X8D82xa4/s1600/pepper%2Bcake%2B2.jpg" height="640" width="480" /></a></div>
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<a href="http://2.bp.blogspot.com/-oxMzo79BtGQ/VJrzVgb-F2I/AAAAAAAACH0/Xziwm9grw6A/s1600/pepper%2Bcake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><span style="color: black;">那天做的蔥花烙餅只用了一半的麵糰,因為含有發麵,所以沒法冷藏太久。好加在,家人和我一樣都喜歡麵食類,所以剩下的麵糰,我拿來做了這椒鹽旋餅,變化一下。</span></span></a></div>
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<span style="font-size: large;">那天的麵糰我很豪邁的只做成一個又大又厚的"大"餅,相同份量的麵糰,今天我把它分成四分,做成四個"小"大餅。我先將麵糰擀成長方形,然後抹上少許蔬菜油,然後灑上花椒粉和少許鹽,再切成四等份,再分別捲起,盤成圓盤狀,然後略略桿扁。</span><br />
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<a href="http://3.bp.blogspot.com/-d4cIjJLSypo/VJrxbehmABI/AAAAAAAACG8/XdIwdrU17AU/s1600/pepper%2Bcake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d4cIjJLSypo/VJrxbehmABI/AAAAAAAACG8/XdIwdrU17AU/s1600/pepper%2Bcake%2B3.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;">熱好平底鍋,加少許油,將麵糰放入鍋</span><span style="font-size: large;">中,小火煎至兩面金黃,香噴噴的美味大餅就完成了。</span><br />
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<a href="http://4.bp.blogspot.com/-WPoj-YKgj1g/VJrxd18eL_I/AAAAAAAACHM/N_7ModBhJ_w/s1600/pepper%2Bcake%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WPoj-YKgj1g/VJrxd18eL_I/AAAAAAAACHM/N_7ModBhJ_w/s1600/pepper%2Bcake%2B4.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;">好餅要有好粥或好湯來配才完美,所以來碗拿手廣東粥,讓人有如吃在人間仙境。不用出門,即使待在家</span><span style="font-size: large;"><span style="font-size: large;">也可以</span>享有美食,何樂而不為呢?</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-23644232657306310052014-12-25T02:00:00.000-05:002014-12-27T00:25:12.801-05:00廣東牛肉粥--在家美食之旅第六發<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dOinecUJwro/VJryYPYnSnI/AAAAAAAACHo/Wl_RaXhiMI0/s1600/porridge%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dOinecUJwro/VJryYPYnSnI/AAAAAAAACHo/Wl_RaXhiMI0/s1600/porridge%2B3.jpg" height="640" width="480" /></a><a href="http://4.bp.blogspot.com/-TG2lhyvgWuE/VJryXUlF7QI/AAAAAAAACHg/OQkEF18x19Q/s1600/porridge%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-size: large;"> 廣東粥是過世公公的最愛。公公喜歡喝粥,除了廣東粥以外,只要是粥,他都喜歡。很可惜婆婆不喜煮粥,公公想喝粥就得到外頭買。公公喜歡喝粥眾所皆知,所以即使因公出國訪友,大夥兒就會四處尋</span><span style="font-size: large;"><span style="font-size: large;">覓</span>賣粥的地方,就是要滿足公公愛喝粥的胃。</span><br />
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<span style="font-size: large;">先生長像和身高均不似公公,但是個性、工作態度和喜好廣東粥和煲湯,則如出一轍。為了討好先生的胃,煲湯和熬廣東粥都是自己婚後不斷嘗試、研究學來的。</span><br />
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<a href="http://4.bp.blogspot.com/-TG2lhyvgWuE/VJryXUlF7QI/AAAAAAAACHg/OQkEF18x19Q/s1600/porridge%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TG2lhyvgWuE/VJryXUlF7QI/AAAAAAAACHg/OQkEF18x19Q/s1600/porridge%2B1.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">多倫多有很多香港移民,所以要吃道地的廣東粥多倫多絕對是首選。多倫多的廣東粥好吃,但價錢也不低,再加上車資、旅館,算一算還是自家美食來的划算,雖然自家品牌的廣東粥比不上店裡賣的,但真材實料加上多年的研究,我的廣東粥絕對出的了廳堂。</span><br />
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<span style="font-size: large;">好的廣東粥底要從生米開始熬煮。用熟飯或冷凍生米來做,雖然省了點時間,但味道差已,且煮出來的粥少了生米製做的綿密感。 我的做法是用一半長米、一半平時吃的白米,洗淨加少許鹽醃1-2個小時,然後加大量的水和泡好的干貝(我常常忘了先泡干貝,所以只好直接將干貝加入)和少許腐竹,煮滾後放入悶燒鍋中悶一夜,第二天再用小火熬至濃稠,一鍋綿密的白粥就煮好了。</span><br />
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<a href="http://3.bp.blogspot.com/-SaEzR1TAqrA/VJryWQeYYII/AAAAAAAACHY/hxPERjr7RPE/s1600/porridge%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SaEzR1TAqrA/VJryWQeYYII/AAAAAAAACHY/hxPERjr7RPE/s1600/porridge%2B2.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">熬好的白粥粥底可以加入不同的食材,變成不同風味的粥品,其功能就像湯麵的湯底,所以好的粥底非常重要,其重要程度幾乎是美味珍饈的代名詞。這天我原本是要煮魚片粥的,但在前夜置冷藏櫃的魚肉幾乎沒有解凍的現象,所以臨時改成先生喜歡的牛肉粥,因為不吃肉,所以我自己就只吃白粥配椒鹽旋餅。</span><br />
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<span style="font-size: large;">在冷冷的冬天,來上一碗好滋味的廣東粥,不但暖了身體也暖了遊子的心。 </span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com1tag:blogger.com,1999:blog-3993851009457257903.post-7036647078097154932014-12-24T19:50:00.000-05:002014-12-27T00:25:47.169-05:00蔥香四溢的蔥花烙餅--在家美食之旅第五發<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eHf2ZsD-ASE/VJpYNgircII/AAAAAAAACE8/DfddYgW_nrw/s1600/green%2Bonion%2Bcake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eHf2ZsD-ASE/VJpYNgircII/AAAAAAAACE8/DfddYgW_nrw/s1600/green%2Bonion%2Bcake%2B1.jpg" height="640" width="480" /></a></div>
<span style="font-size: large;">家人愛吃麵食,我更愛做麵食。就像很多愛美女士永遠少雙鞋,我則是看到喜歡的麵粉,就忍不住買回家囤積。因為麵粉是食品,不能久放,為了消耗它們,麵食、麵包、糕點在我們家從沒斷過。</span><br />
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<a href="http://2.bp.blogspot.com/-jHJWkd_vKLw/VJpYQfNh8_I/AAAAAAAACFI/ggsD3CSmmSM/s1600/green%2Bonion%2Bcake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jHJWkd_vKLw/VJpYQfNh8_I/AAAAAAAACFI/ggsD3CSmmSM/s1600/green%2Bonion%2Bcake%2B3.jpg" height="400" width="255" /></a></div>
<span style="font-size: large;">這個烙餅只有在特定的日子裡我才會做,因為餅的麵皮是老麵、燙麵、發麵的混合體,同時要準備三種麵糰,還挺費勁的,還好內餡很簡單,就只有蔥花、鹽和食用油。</span><br />
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<a href="http://1.bp.blogspot.com/-TELezeofMog/VJpYQZLSUkI/AAAAAAAACFE/VvkzzZXnLgQ/s1600/green%2Bonion%2Bcake%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TELezeofMog/VJpYQZLSUkI/AAAAAAAACFE/VvkzzZXnLgQ/s1600/green%2Bonion%2Bcake%2B4.jpg" height="400" width="300" /></a></div>
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<a href="http://2.bp.blogspot.com/-0_V_g4B-JZc/VJpYLhJmGnI/AAAAAAAACEw/VPw_gHOAMiY/s1600/green%2Bonion%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><span style="color: black;">揉好的麵糰包入大量的蔥花餡,然後桿成大餅狀,烙餅就完成了一半。將餅置室溫,發約略20到25分鐘就可以烙了。</span></span></a></div>
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<span style="font-size: large;">乾鍋、小火,將餅兩面烙黃,香味四溢的蔥花烙餅就完成了。</span><br />
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<span style="font-size: large;">又是蘿蔔絲酥餅,又是蔥花烙餅,一家子吃的歡樂的不得了。只可惜家中剩湯太多,否則再配個西湖牛肉湯,保證個個撐破肚皮。</span></div>
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<span style="font-size: large;">很期待耶誕夜的到來,因為先生大人要掌廚。先生會做的菜沒幾樣,只因為營養師的太太老是霸著廚房,所以讓他老兄英雄無用武之地。今個兒先生詢問起咱家的耶誕夜要吃何種大餐,想想這幾天來,我天天在家美食之旅一發接一發,也該讓賢換人當大廚,我也可以歇歇,何樂而不為。所以靜待先生大展廚藝,雖然我可能能吃的不多(家裡除我之外,都是肉食主義),但還是非常期待先生的大餐。 </span></div>
胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-43756070944467391982014-12-24T04:12:00.000-05:002015-01-10T00:10:36.168-05:00Whole Wheat Pane al Cioccolato 不同的烘烤方式..一樣的完美的美味..義大利巧克力麵包再一篇<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MLFUrYVZgiA/VJpyE67M0tI/AAAAAAAACFg/8oioig2ip3g/s1600/Italian%2Bchoc%2Bbread%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MLFUrYVZgiA/VJpyE67M0tI/AAAAAAAACFg/8oioig2ip3g/s1600/Italian%2Bchoc%2Bbread%2B1.jpg" height="640" width="480" /></a></div>
<span style="font-size: large;">這個麵包很能滿足chocoholic的口慾,因為麵包本身用了很多的可可粉和巧克力豆,光是用聞的就令人醉倒在其巧可力的香氣裡。</span><br />
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<span style="font-size: large;">原本食譜是用一般的商酵和poolish的做法。Poolish的水粉比例和酸酵一樣,所以若時間允許的話,我會用酸酵取代poolish來做麵包。</span><br />
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<span style="font-size: large;">發好的酸酵會浮起來,若沉下去了,表示酸酵發的還不夠,需要在發一下。</span><br />
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<a href="http://4.bp.blogspot.com/-RNk5B3nmdTA/VJpyEnXQBxI/AAAAAAAACFc/YvwktF2rJoU/s1600/Italian%2Bchoc%2Bbread%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RNk5B3nmdTA/VJpyEnXQBxI/AAAAAAAACFc/YvwktF2rJoU/s1600/Italian%2Bchoc%2Bbread%2B3.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">酸酵加水混合均勻,就可以加進麵粉等其他材料(鹽和巧克力豆除外)。這個麵包雖然很rich,但不加一點滴油,加上我用了25%的全麥麵粉取代白麵粉,麵包本身的營養積分頓時上升不少。</span><br />
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<span style="font-size: large;"> 上好的巧克力粉加上上好的巧克力豆,讓這個麵包巧克力到沒話說。</span><br />
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<a href="http://4.bp.blogspot.com/-3WEr6ZycDvE/VJpyShE5aHI/AAAAAAAACF8/zr9BsbcJb50/s1600/Italian%2Bchoc%2Bbread%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3WEr6ZycDvE/VJpyShE5aHI/AAAAAAAACF8/zr9BsbcJb50/s1600/Italian%2Bchoc%2Bbread%2B5.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">這個麵包也可以用手"揉"(請參考之前的<span id="goog_1685050292"></span><span id="goog_1685050293"></span><a href="http://fatcat888.blogspot.com/2014/10/whole-wheat-pane-al-cioccolato-italian.html" target="_blank">post</a>),不過這次是在非周末時間做麵包,時間調配上只能用Kitchenaide來揉麵。用Kitchenaide揉麵,我習慣先用手持dough hook將麵粉混合至不會到處飛揚的狀況,才繼續揉。</span><br />
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<a href="http://1.bp.blogspot.com/-G1Stb-tCmBI/VJpyVEE2F5I/AAAAAAAACGE/8FirSm9TYp8/s1600/Italian%2Bchoc%2Bbread%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-G1Stb-tCmBI/VJpyVEE2F5I/AAAAAAAACGE/8FirSm9TYp8/s1600/Italian%2Bchoc%2Bbread%2B6.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">在麵團剛形成後,我會讓麵糰休息個20、30分鐘,然後再加入之前沒有加進去的細海鹽,最後再打至薄膜狀態。接著加入巧克力豆,略略打一下直至均勻分布。</span><br />
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<a href="http://2.bp.blogspot.com/-VSRCft1ENM4/VJpyYDt7cPI/AAAAAAAACGM/xEjCG7toThM/s1600/Italian%2Bchoc%2Bbread%2B7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VSRCft1ENM4/VJpyYDt7cPI/AAAAAAAACGM/xEjCG7toThM/s1600/Italian%2Bchoc%2Bbread%2B7.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;">打好麵糰經過一夜的基發,切塊、揉圓、休息、再整形,最後放入發酵籃做最後發酵。</span><br />
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<a href="http://4.bp.blogspot.com/-iZbos9EVfkY/VJpyc1ASvTI/AAAAAAAACGU/qArHWL4Ni9k/s1600/Italian%2Bchoc%2Bbread%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iZbos9EVfkY/VJpyc1ASvTI/AAAAAAAACGU/qArHWL4Ni9k/s1600/Italian%2Bchoc%2Bbread%2B8.jpg" height="400" width="300" /></a></div>
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<a href="http://4.bp.blogspot.com/-g4jsojf-R8s/VJp3XrA93TI/AAAAAAAACGk/WAdrvR23SFc/s1600/Italian%2Bchoc%2Bbread%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-size: large;">我的烤箱是range oven,即使加水製造蒸氣,往往會從爐頭跑掉,造成麵包裂口裂的不漂亮。認清這一點後,我現在都是用瓷鍋加蓋來烤(鑄鐵鍋太貴了,捨不得買)。一般而言,瓷鍋都不會太大,正好我喜歡烤小一點的麵包,自己吃可以一次吃完一條,若是送人也不至於太鋪張。</span></a></div>
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<a href="http://4.bp.blogspot.com/-g4jsojf-R8s/VJp3XrA93TI/AAAAAAAACGk/WAdrvR23SFc/s1600/Italian%2Bchoc%2Bbread%2B8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-g4jsojf-R8s/VJp3XrA93TI/AAAAAAAACGk/WAdrvR23SFc/s1600/Italian%2Bchoc%2Bbread%2B8.jpg" height="400" width="300" /></a></div>
<span style="font-size: large;">是不是有蠢蠢欲動的感覺? 即使沒有mixer,也可以輕輕鬆鬆做出誰都拒絕不了的美味麵包(請參考之前的<a href="https://fatcat888.blogspot.com/b/post-preview?token=k2NBfUoBAAA.6PrubI8aMhjqVz6UPcy2cg.24TdUvRGC8HJ8Bk74eQxpQ&postId=4375607094446739198&type=POST" target="_blank">輕鬆手揉法</a>)。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-66177399736538691332014-12-24T00:22:00.002-05:002014-12-28T17:48:24.235-05:00好燙好酥好好吃的蘿蔔絲酥餅--在家美食之旅第四發<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-n2UtewTDmwM/VJpGR9Qng4I/AAAAAAAACEc/xkvBh_Q6OOA/s1600/radish%2Bcake%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-n2UtewTDmwM/VJpGR9Qng4I/AAAAAAAACEc/xkvBh_Q6OOA/s1600/radish%2Bcake%2B4.jpg" height="640" width="438" /></a><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">上回買的一箱韓國蘿蔔,做了泡菜還剩兩、三顆。先生喜歡蘿蔔絲酥餅,可是酥皮油量高,加上又桿又捲手工繁複,我一向視之為畏途。這半年來工作量增加,少了為家人花時間做比較精緻可口的中點,現在既然是假期,偶爾讓健康也放個假,所以這個蘿蔔絲酥餅成了我的在家美食之旅第四發。</span></div>
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<a href="http://3.bp.blogspot.com/-ksCelHs7ARQ/VJpGO6DPECI/AAAAAAAACEM/Pi78ZAuCUD0/s1600/radish%2Bcake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ksCelHs7ARQ/VJpGO6DPECI/AAAAAAAACEM/Pi78ZAuCUD0/s1600/radish%2Bcake%2B1.jpg" height="400" width="300" /></a></div>
<span id="goog_778840748"></span><span id="goog_778840749"></span><span style="font-size: large;">首先將1斤的蘿蔔刨絲,然後加1/2小匙鹽醃約20-30分鐘。待蘿蔔稍軟,擠出水分,再加蔥花和調味料調勻,蘿蔔餡就準備好了。</span><br />
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<a href="http://1.bp.blogspot.com/-wOTx3GWiuCg/VJpGNVww99I/AAAAAAAACEE/MAPBbAwJLQU/s1600/radish%2Bcake%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wOTx3GWiuCg/VJpGNVww99I/AAAAAAAACEE/MAPBbAwJLQU/s1600/radish%2Bcake%2B2.jpg" height="400" width="300" /></a></div>
<span id="goog_778840748"></span><span id="goog_778840749"></span><span style="font-size: large;">油皮包油酥,桿捲兩次,再整形成圓形酥皮,包入蘿蔔絲餡。</span><br />
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<a href="http://2.bp.blogspot.com/-BjjdA41MFGI/VJpGQ8-ugbI/AAAAAAAACEU/nLgrKpN4cpg/s1600/radish%2Bcake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BjjdA41MFGI/VJpGQ8-ugbI/AAAAAAAACEU/nLgrKpN4cpg/s1600/radish%2Bcake%2B3.jpg" height="400" width="300" /></a></div>
<span id="goog_778840748"></span><span id="goog_778840749"></span><span style="font-size: large;">包好餡的餅,外表沾水,灑上白芝麻,入400度烤箱20分鐘,香噴噴的蘿蔔絲酥餅就完成了。</span><br />
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<span style="font-size: large;">酥皮一層一層的很綿密,加上柔軟多汁的蘿蔔絲餡,真是人間美味。</span><br />
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<span style="font-size: large;">P.S. 在家美食之旅第四發成功! ㄛ,應該是機近成功,因為平時做菜減鹽減成習慣,先生說</span><span style="font-size: large;">蘿蔔絲餡不夠鹹:( 下回曉得這個食譜的餡是不需減鹽的。</span><br />
<br />胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-73681601897279116982014-12-23T23:19:00.001-05:002014-12-27T00:27:43.518-05:00在家美食之旅的早餐--全麥酸奶酪pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d2v2lzPG5rw/VJnk73Z_TYI/AAAAAAAACDg/6jBAQh6MF0Q/s1600/pancake%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-d2v2lzPG5rw/VJnk73Z_TYI/AAAAAAAACDg/6jBAQh6MF0Q/s1600/pancake%2B3.jpg" height="640" width="494" /> </a></div>
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<span style="font-size: large;">平時在星期假日,我都會準備pancake或格子餅waffles,給家人當早餐。在家美食之旅的第一天,用自己做的全麥吐司,弄了法國吐司給家人當早餐。第二天則是烤吐司加歐姆蛋當早餐,所以今天這個全麥pancakes真正是cook from scratch。 </span></div>
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<a href="http://2.bp.blogspot.com/-oyv7yE2g7d4/VJnnVA-PbMI/AAAAAAAACDw/Vtqmnt7DqO0/s1600/pancake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oyv7yE2g7d4/VJnnVA-PbMI/AAAAAAAACDw/Vtqmnt7DqO0/s1600/pancake%2B1.jpg" height="400" width="286" /></a></div>
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<span style="font-size: large;">以往做這個pancakes,我都是用自己做的</span><span style="font-size: large;"><span style="font-size: large;">優格</span>來做,但家裡的酸奶酪放了有一陣子了,所以為了出清存貨,這一次改用酸奶酪替代優格,只不過酸奶酪有點不太夠,所以我加了些脫脂鮮奶。又酸奶酪比自製的優酪乳濃稠許多,所以我大概又多加了2oz的鮮奶,才把麵糊調成應有的濃度。</span></div>
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<span style="font-size: large;">Pancakes做法如下:</span></div>
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<span style="font-size: large;">1. 乾料: 90g中粉、90g全麥粉、38克糖、1.5t bp、0.5t bs、1/4t鹽。</span></div>
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<span style="font-size: large;">2. 濕料: 12oz buttermilk/</span><span style="font-size: large;">酸奶酪/</span><span style="font-size: large;">優格、12g蔬菜油、1全蛋、1蛋白。</span></div>
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<span style="font-size: large;">3. 1.和2.分別混合好,然後2.加入1.混至剛好沒有乾粉程度。</span></div>
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<span style="font-size: large;">4. Griddle 375F,噴些油,將1/4杯的3.兩面煎黃即可。</span></div>
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<span style="font-size: large;">用酸奶酪取代優格做出來的pancakes特別鬆軟綿密,真是誤打誤撞,也可能是我用了全脂酸奶酪,脂肪含量增加,讓pancakes鬆軟好吃。下回可以試試用低脂或無脂的酸奶酪來做,看看效果是否一樣的好。 </span><br />
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<span style="font-size: large;">放假在家,雖然少了收入,但賺到和家人相處的時光,真的很值得。所以在家美食之旅,再接再厲!</span><br />
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<br />胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-10348814496276110352014-12-23T00:30:00.002-05:002014-12-27T00:44:54.937-05:00美味牛肉餡餅 + 濃濃小米粥--在家美食之旅第三發<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-wGd6uM7Yx8E/VJ5Gk-Zzf4I/AAAAAAAACJE/cOK_A0hO_io/s1600/beef%2Bdumpling%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wGd6uM7Yx8E/VJ5Gk-Zzf4I/AAAAAAAACJE/cOK_A0hO_io/s1600/beef%2Bdumpling%2B6.jpg" height="522" width="640" /></a><span style="font-size: large;"><span style="font-size: large;">牛肉餡餅是我們家那幾個肉食主義的最愛,所以在家美食之旅當然少不了它。</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"> </span> </span></div>
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<span style="font-size: large;"> </span><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-wDXMjN_RAIo/VJjLpevw4ZI/AAAAAAAACCo/CJRHqCLOOzM/s1600/beef%2Bdumpling%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wDXMjN_RAIo/VJjLpevw4ZI/AAAAAAAACCo/CJRHqCLOOzM/s1600/beef%2Bdumpling%2B1.jpg" height="400" width="300" /></a></span></div>
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<span style="font-size: large;">食譜是來自孟老師的中式麵食,這食譜是書裡所有食譜中我最滿意的一個。做好的餡餅肉嫩又多汁,說有多好吃就有多好吃(我不吃肉,光看他們埋頭苦吃,即使沒有親口嚐過,也可以感受的到餡餅的美味)。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">滿滿的肉餡,一點也不馬虎</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o3RA03PepoY/VJjLprr5O0I/AAAAAAAACCs/eU_rCxK9kBs/s1600/beef%2Bdumpling%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-o3RA03PepoY/VJjLprr5O0I/AAAAAAAACCs/eU_rCxK9kBs/s1600/beef%2Bdumpling%2B2.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">隨便包包,包的有夠醜的,安慰自己一下: 反正到時候也是煎的扁扁的,好吃最重要:)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">先生幫忙煎的,還算不錯,只是油好像不只多了一點,而是多了好幾點:(</span></td></tr>
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<span style="font-size: large;"> 吃餡餅當然要配小米粥。去年暑假全家老小去矽谷訪友,熱愛麵食的我們,少不了餡餅、蒸餃、小米粥。我們想老中多的地方,這類東西應當做的很好吃,只可惜我們去的餐廳做的餡餅還沒有我自己在家做得好吃。我們點的小米粥小小一碗要一塊多錢,我自己在家裡煮一大鍋,材料也不過一塊錢左右。哇,我們這趟在家美食之旅,真是便宜又大碗呢!</span></div>
胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-21689209098938524922014-12-22T10:58:00.003-05:002014-12-27T00:45:34.136-05:00正宗韓國泡菜..正港原汁原味..mmm!!--在家美食之旅番外再一篇<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-QBxJgs_ODxs/VJcYfCv2WII/AAAAAAAACAc/AmgjhXJodyM/s1600/kimchi%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QBxJgs_ODxs/VJcYfCv2WII/AAAAAAAACAc/AmgjhXJodyM/s1600/kimchi%2B1.jpg" height="640" width="480" /> </a></span></div>
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<span style="font-size: large;">來美二、三十年的同事Kae來自漢城,做的一手道地的韓國泡菜。當她知悉我嗜食韓國泡菜,就三不五時從家裡帶來其親手做的泡菜給我,而我也會拿自家做的東方糕點回贈。不曉得是Kae的泡菜太好吃,還是我吃泡菜吃得太兇,家中泡菜庫存老出現斷層。以前Kae就和我提過可以教我做韓國泡菜,所以在一個多禮拜前,趁先生去芝加哥出差時,央先生去HMart買了一大箱大白菜和一整箱韓國蘿蔔,算準時機,邀Kae來家裡親自教授我其獨家的韓式泡菜。</span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-hA2orr9zEZc/VJchTlsgDAI/AAAAAAAACA0/JKZ-iweKOgk/s1600/kimchi%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hA2orr9zEZc/VJchTlsgDAI/AAAAAAAACA0/JKZ-iweKOgk/s1600/kimchi%2B3.jpg" height="400" width="300" /></a></span></div>
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<span style="font-size: large;">因為先生不喜歡魚露的味道,依照Kae的指示,買了韓國salted shrimp和冷凍鮮蝦取代魚露來做泡菜。事實證明如此做出來的泡菜美味極了,沒有魚露的腥味,有的是鮮美的味道。</span></div>
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<span style="font-size: large;"><br /><a href="https://1.bp.blogspot.com/-wDpTICyTaHA/VJcYkFQnZ1I/AAAAAAAACAk/wfxGoNpLD3g/s1600/kimchi%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wDpTICyTaHA/VJcYkFQnZ1I/AAAAAAAACAk/wfxGoNpLD3g/s1600/kimchi%2B2.jpg" height="400" width="300" /></a></span></div>
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<span style="font-size: large;">感謝Kae帶來的韓國有機辣椒粉。Kae說她不信任店裡賣的辣椒粉,而照片裡的辣椒粉是她先生從韓國帶回來的,是她強力推薦的品牌--yeong yang。Kae說好的辣椒粉本身會有自然的甜味,做出來的泡菜會有微微的甘甜。這次多虧Kae的大方相送,果真做出來的泡菜和以往自己胡搞瞎搞做出來的泡菜完完全全不同層次。</span></div>
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<span style="font-size: large;">因為有來自韓國的正宗韓國辣椒粉加持,做出來的kimchi和kkakdugi不但色澤鮮美、香味撲鼻,最重要的是泡菜並不因為大量的大紅辣椒粉而辣過頭,反而是甘甜中帶著適量的辣度,就因為香而不是太辣,所以光是空口吃,我也可以一口接一口停不下來。</span><br />
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<a href="http://4.bp.blogspot.com/-_SSkolF9xYI/VJg7GEcBvHI/AAAAAAAACCM/UBBSBjdlaUQ/s1600/kimchi%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_SSkolF9xYI/VJg7GEcBvHI/AAAAAAAACCM/UBBSBjdlaUQ/s1600/kimchi%2B4.jpg" height="400" width="278" /></a></div>
<span style="font-size: large;"> 除了這兩種韓國泡菜,Kae還教我做了水泡菜,不過還要在等上一個禮拜,才能開蓋試吃。想著想著,我都快流口水了,恨不得現在就可大快朵頤。</span><br />
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<span style="font-size: large;">這些泡菜是我們吃過最好吃的泡菜,先生一直提醒我要把食譜好好記下來,只是Kae就像大部分的媽媽大廚,沒有實際的分量,做菜憑感覺,一整天下來,我的食譜筆記就只有一把這個、一咪那個,加上當時又要記又要動手做,根本記得亂七八糟,要我自己獨立再做一次泡菜,根本是天方夜譚,更何況沒有了韓國來的上等辣椒粉,我想吃完如此美味的泡菜,以後就只能在夢中回味了。</span><br />
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<span style="font-size: large;">非常感激Kae百忙中來家裡教我做這人間美味的韓國泡菜,我真的很慶幸能有這麼個機會一窺韓國家常泡菜的珍密。感謝妳,Kae!</span></div>
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<a href="http://4.bp.blogspot.com/-K9ACQHAuBTU/VJe4io8pHbI/AAAAAAAACB0/bFLcOoTUYFs/s1600/pumpkin%2Bpie%2B11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K9ACQHAuBTU/VJe4io8pHbI/AAAAAAAACB0/bFLcOoTUYFs/s1600/pumpkin%2Bpie%2B11.jpg" height="640" width="606" /> </a></div>
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<span style="font-size: large;">南瓜派是孩子們的最愛。以往要吃南瓜派,得等老二語言治療師的先生做送我們,原因則是pastries一向不是我的強項。除了多做多失敗,大量的油脂也是我舉足不前的原因之一。</span></div>
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<a href="http://2.bp.blogspot.com/-gdxVVgFQrlY/VJe0xC2WDZI/AAAAAAAACBM/rqUF-YsEZJ8/s1600/pumpkin%2Bpie%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gdxVVgFQrlY/VJe0xC2WDZI/AAAAAAAACBM/rqUF-YsEZJ8/s1600/pumpkin%2Bpie%2B2.jpg" height="400" width="300" /> </a></div>
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<span style="font-size: large;">其實南瓜營養多多,我曾用罐裝的南瓜泥做過多種食譜。為了不再依賴"進口",從去年開始,我鼓起勇氣,再次嘗試做派,沒想到一舉成功:) 只不過派雖好吃,並竟還有多量的動物飽和脂肪,還是偶爾吃吃就好。</span></div>
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<span style="font-size: large;">派皮我用的是百分之百全麥麵粉加全奶油做的,剛做得當天,派皮吃起來跟一般的全麥麵粉製品一樣,有些渣渣的感覺,但第二天再吃,因為經過一整夜的軟化,就與白麵粉做的派皮無異。</span></div>
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<span style="font-size: large;"> </span><span style="color: black;"><img border="0" src="http://4.bp.blogspot.com/-77foRmWLbxU/VJe0wcjFtwI/AAAAAAAACBE/T0GtbJMrz3M/s1600/pumpkin%2Bpie%2B3.jpg" height="262" width="400" /> </span></div>
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<span style="color: black;"><span style="color: black;"><span style="font-size: large;">這篇post稱之為番外篇,是因為此派是在感恩節時候做的。當時我用了</span></span></span><span style="color: black;"><span style="color: black;"><span style="font-size: large;"><span style="color: black;"><span style="color: black;"><span style="font-size: large;">食</span></span></span>譜上</span></span></span><span style="color: black;"><span style="color: black;"><span style="font-size: large;"><span style="color: black;"><span style="color: black;"><span style="font-size: large;">整份</span></span></span>的份量,所以有兩份派皮。第一個派是在感恩節做的,第二天就被吃的連個渣子都沒剩。結果家人吃得意猶未盡,在他們的苦苦哀求下,只得把冷凍庫裡的第二片派皮再次做成南瓜派,終於滿足了家人的胃。</span></span></span> </div>
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<a href="http://1.bp.blogspot.com/-esF082pc52A/VJe4kDgqg_I/AAAAAAAACB8/M3bU8Vtep0A/s1600/pumpkin%2Bpie%2B41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-esF082pc52A/VJe4kDgqg_I/AAAAAAAACB8/M3bU8Vtep0A/s1600/pumpkin%2Bpie%2B41.jpg" height="313" width="400" /></a></div>
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<span style="font-size: large;">雖然現在冷凍派皮處處有得賣,使得做派不再是件麻煩事,但我獨鍾這個全麥派皮,畢竟在不營養中求取營養,是我對家人關愛的表達。</span></div>
胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-72451536993522561572014-12-20T23:34:00.000-05:002014-12-27T00:46:59.894-05:00Famous Olga Bread 歐爾加麵包--我的在家美食之旅<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-vVD79Aw03g0/VJYlazpHLbI/AAAAAAAAB_Y/A50Na2cwIKg/s1600/olga%2Bbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vVD79Aw03g0/VJYlazpHLbI/AAAAAAAAB_Y/A50Na2cwIKg/s1600/olga%2Bbread1.jpg" height="518" width="640" /></a></span></div>
<span style="font-size: large;">這裡的學校開始放寒假了,不少中文學校的家庭要到多倫多祭五臟廟。我和先生有點猶豫,並竟開趟五小時的車,就只為滿足口慾,再加上旅館費用,</span><span style="font-size: large;"><span style="font-size: large;">所費不貲,</span>對我們而言可是個不小的負擔。</span><br />
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<span style="font-size: large;">羨慕朋友能到多倫多滿足口腹之慾,我也不能等閒地決定來個在家的美食之旅。這個年底狠心向老闆請了足足兩個星期的假,藉此機會好好大展我的手藝,好慰勞家中嗷嗷待哺的那幾口。</span><br />
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<span style="font-size: large;">平時忙著上班,很久沒有嘗試新食譜,今天中午照著楊桃文化的宜蘭蔥餅食譜(當然加了我的最愛--全麥麵粉),足足做了七個餅,外加一大鍋的酸辣湯,吃的老少大呼過癮。男生的食量大,七個餅全數吃完,我僅吃了半個,嚐個味道。餅裡包有大量的蔥花,加上適量的白胡椒提味,吃得大夥兒滿口留香,要不是顧及卡路里, 我想我會狠狠地吃上一整個餅。大概是太好吃了,根本來不急拍照,因為連渣渣都不剩。</span><br />
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<span style="font-size: large;">好的開始是成功的一半,所以再接再厲,在家美食之旅第二發--Olga bread。以前還是研究生時,常到校園裡有家Olga Kitchen買三名治捲吃,但後來收掉了,之後好一陣子都沒能再嚐到其美味的Olga bread。後來Shopping malls裡開了家Olga Kitchen,其三明治捲還是一樣美味,只是價錢三級跳,就很少去了。只是美味的記憶在腦裡不曾忘記,所以拿出珍藏已久的食譜,當成在家美食之旅第二發。</span><br />
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<span style="font-size: large;">麵包做法如下: </span><br />
<span style="font-size: large;">1. 高粉360g,全麥粉120g,蜂蜜84g,鹽1t, 蛋1顆揉成略有薄膜的麵糰。再加入奶油28g,揉至光滑可拉出薄膜。然後基發至幾近兩倍大。</span><br />
<span style="font-size: large;">2. 將麵團分割成16等份,揉圓,靜置20-30分鐘。</span><br />
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<span style="font-size: large;"> 3. 桿開成8-10寸大小薄餅,然後用平底鍋中火乾烙成兩面金黃的麵餅。</span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-kx0M88nnGNg/VJYlWJ1BRhI/AAAAAAAAB_I/5lJyah89mkE/s1600/olga%2Bbread%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kx0M88nnGNg/VJYlWJ1BRhI/AAAAAAAAB_I/5lJyah89mkE/s1600/olga%2Bbread%2B4.jpg" height="400" width="300" /></a></span></div>
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<span style="font-size: large;">麵餅可以包生菜、火腿、起司,做成三名治捲,也可像我們家老大一樣,在餅上塗厚厚一層奶油乳酪,然後捲起來大口享用。運用想像力,可以做出千變萬化的三明治捲,大享口福。</span><br />
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<span style="font-size: large;">這個餅外表像pita餅,但口感完全不同,比較像介於麵包和pita之間的感覺。餅真的好好吃,充分滿足了記憶中的口慾。在家美食之旅再接再厲!</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-78873155179060088452014-10-26T19:39:00.004-04:002014-10-26T19:43:50.771-04:00Whole Wheat Pane al Cioccolato (Italian Chocolate Bread) 全麥天然酵母義大利巧克力麵包--濃濃巧克力香..+食譜<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-cullnN2wvpU/U3DpVspeVKI/AAAAAAAAB0U/inn5x2t8h3I/s1600/DSC_0424adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cullnN2wvpU/U3DpVspeVKI/AAAAAAAAB0U/inn5x2t8h3I/s1600/DSC_0424adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;">這個甜點麵包是我在五月時的新嚐試。會致力於巧克力相關的烘焙,是因為周遭友人中有不少chocoholic。為了造福眾多友人,我可是卯足全力、努力專研如何做出好吃的巧克力麵包。</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-V6LyYocYPM4/U3DcPyr7AxI/AAAAAAAAB0E/vbY1RJ3GoZs/s1600/DSC_0435.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V6LyYocYPM4/U3DcPyr7AxI/AAAAAAAAB0E/vbY1RJ3GoZs/s1600/DSC_0435.jpg" height="424" width="640" /></a></span><br />
<span style="font-size: large;">以下就是我改良後的食譜:</span><br />
<span style="font-size: large;">天然酵母 102克(我的sourdough是水和麵粉重量比例1:1,麵粉部分是一半高粉一半全麥粉) </span></div>
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<span style="font-size: large;">高粉 295克</span></div>
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<span style="font-size: large;">全麥粉 98克</span></div>
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<span style="font-size: large;">水 234克</span></div>
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<span style="font-size: large;">蜂蜜 71克</span></div>
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<span style="font-size: large;">香草精15克</span></div>
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<span style="font-size: large;">可可粉(無糖) 25克</span></div>
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<span style="font-size: large;">細海鹽 10克</span></div>
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<span style="font-size: large;">巧克力豆 78克 </span></div>
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<span style="font-size: large;">1. 除海鹽和巧克力豆外,將所有材料混合成團,置發酵容器中,蓋上保鮮膜(我一向用旅館給的塑膠浴帽蓋在容器上,好處是可以重複使用),麵團靜置20到30分鐘。</span></div>
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<span style="font-size: large;">2. 加入海鹽,用手大略揉搓至海鹽分散均勻、溶解沒有顆粒。</span></div>
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<span style="font-size: large;">3. 麵糰放回發酵容器,蓋上保鮮膜,室溫靜置30分鐘,然後將麵團攤開在料理檯上,約12吋X16吋大小。在麵糰三分之二處,鋪上所有的巧克力豆,然後折疊(請參考<a href="https://www.youtube.com/watch?v=hPL6awcvTAM">吳寶春大師的方法</a>--左右兩邊向中間折疊,在由上往下折三折,像折棉被一樣)。再度放回發酵容器中,室溫靜置30分鐘。取出重複三折加三折,然後再靜置30分鐘。連同第一次加巧克力豆,總共折疊5次。</span><br />
<span style="font-size: large;">*若嫌這樣麻煩,也可以跳過步驟2和3,在加入海鹽後,直接用和麵機將麵糰打至有薄膜,然後加入巧克力豆,慢速再打1分鐘。多次折疊的方法,可以省略機器的操作,不費力氣的將麵團整到有薄膜。即使沒有mixer,也可以輕輕鬆鬆的做出專業歐包。</span></div>
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<span style="font-size: large;">5. 麵糰置容器中發酵至手指頭插入,麵糰孔洞沒有立即回縮。因為沒有家商酵,我發了7、8個小時。若不想等這麼久,可以再和麵時加1/4小匙的商酵,以縮短發酵時間。</span></div>
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<span style="font-size: large;">6. 麵團分兩塊,然後分別滾圓。蓋上塑膠袋,置桌面上靜置20分鐘。</span></div>
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<span style="font-size: large;">7. 最後整形: 橢圓形、圓形或橄欖形均可。</span><br />
<span style="font-size: large;">8. 最後發酵;整好形的麵糰放在鋪了麵粉的厚棉布上,或置發酵籃發至麵糰約兩倍大,用指頭輕碰,麵團回彈緩慢,留有淺痕即可。我沒加商酵,所以發了好久。長時間發酵的好處是麵包組織濕潤,可存放比較長的時間。麵粉經長時間發酵,其風味比較多層次且濃郁。</span><br />
<span style="font-size: large;">9. 烤箱連同鑄鐵平底鍋(放在quary tiles的下方)一起預熱至425F。到一點水在鑄鐵鍋裡,把烤箱門關上。將麵糰割好線,放入烤箱,再到一杯滾水到鑄鐵鍋裡,立即關上烤箱門。然後將烤溫降至400F,烤20分鐘。將麵包調換位置,再烤15分鐘。</span><br />
<span style="font-size: large;">10. 烤好的麵包放在網架上納涼至少1小時後再切片食用。</span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-TrEDpJrkmDE/U3Dqrvx8-TI/AAAAAAAAB0g/0nCTUocj6Kw/s1600/DSC_0428adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TrEDpJrkmDE/U3Dqrvx8-TI/AAAAAAAAB0g/0nCTUocj6Kw/s1600/DSC_0428adj.jpg" height="640" width="424" /></a></span></div>
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<span style="font-size: large;">烤好的麵包不但有著濃濃的巧克力香,吃起來更是滿口的巧克力,最點是幾乎吃不出酸酵的味道。可是呢東西好吃歸好吃,還是趕快送出去,否則自個兒的身材只會往橫的發展(讓別人肥去),後悔就來不急囉。</span><br />
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<span style="font-size: large;"><span style="color: blue;">哇! 好幾個月前寫的,還被埋在draft裡。想做的東西很多,要做的事情更多,時間為什麼不夠用:(</span></span></div>
胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com5tag:blogger.com,1999:blog-3993851009457257903.post-44597740769758988112014-08-15T14:32:00.000-04:002014-08-15T14:32:23.203-04:00Homework 2--Whole Grain Porter Rye Bread (Zingerman's bread class II part 3)<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-VQkL4rvSQXo/UuHsjurpUyI/AAAAAAAABws/7TLB1IQDtS0/s1600/DSC_0311adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VQkL4rvSQXo/UuHsjurpUyI/AAAAAAAABws/7TLB1IQDtS0/s1600/DSC_0311adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;">After practiced the country wheat bread this was my second bread I tried to make at home. This actually was not in one of the three breads we made in the class. It was a bonus recipe using porter as one of ingredients. It was 100% whole grain again. After learning three awesome whole grain breads I really wanted to give it a try. I believed that it will be a wonderful bread just like the other three.</span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-FUtcQQONJqw/UuHsqIZLXsI/AAAAAAAABw4/2rK9_MQ5ios/s1600/DSC_0294adj.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FUtcQQONJqw/UuHsqIZLXsI/AAAAAAAABw4/2rK9_MQ5ios/s1600/DSC_0294adj.jpg" height="320" width="212" /></a></span></div>
<span style="font-size: large;">For making this bread I needed to get all the ingredients first. I have a quite a bit collection of different flour. Of course, most of bread ingredients like yeast, sugar and sea salt, etc. are fully stocked in my pantry. However, the main ingredient of this bread, porter, is definitely not on my stocking list. Simply to say that I don't drink any alcohol at all. Worst of all I didn't even know what was porter. After searching at Whole Foods and Costco I finally found this kind of beer at Meijer.</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-fC7DwqSYKtw/UuHsqXHnvBI/AAAAAAAABw8/PaF2mkjm16o/s1600/DSC_0295adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fC7DwqSYKtw/UuHsqXHnvBI/AAAAAAAABw8/PaF2mkjm16o/s1600/DSC_0295adj.jpg" height="219" width="320" /></a></span></div>
<span style="font-size: large;">As soon as I got all the ingredients in hand the game began. Telling the truth this bread dough wasn't too hard to knead. In fact it's very similar to the other bread, multigrain bread, from the class. My house's temp was pretty low, 55F (this bread was also made in winter). So, I did the same way as making country wheat bread to place finished dough into a cooler with a jar of boiling water for 45 minutes. At the end of 45 minutes, it was hardly to tell any growing or not. I still gave it a fold, and then put it back to cooler with boiling water for 1 hour this time. Finally, it grew a tiny little bit. Because I was running out of time I couldn't wait any longer. I needed to move on. </span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-jfWR9jZRFdY/UuHsp0iF0aI/AAAAAAAABw0/Zl0BJp_L14I/s1600/DSC_0296adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jfWR9jZRFdY/UuHsp0iF0aI/AAAAAAAABw0/Zl0BJp_L14I/s1600/DSC_0296adj.jpg" height="204" width="320" /></a></span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-k6TNBSsFryk/UuHstuVvkmI/AAAAAAAABxM/i5Wz5kByo8c/s1600/DSC_0303adj.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-k6TNBSsFryk/UuHstuVvkmI/AAAAAAAABxM/i5Wz5kByo8c/s1600/DSC_0303adj.jpg" height="400" width="265" /></a></span></div>
<span style="font-size: large;">After final shaping I placed it on the lid of ferment container covered with cornmeal. Then, I put it back to cooler. Due to previous slow fermentation I thought it'll take a while to rise to the size ready to bake. So I didn't preheat the oven as I used to. As soon as I checked the dough it was almost ready to be baked. I had less than one hour to bake the bread, but needed about 25 minute to get oven fully preheated. According to the recipe, the baking time is 30 to 40 minutes. I knew I'll be late to pick up my kid, but I didn't want to put the dough into the fridge and bake it after I came home. I had a lot of bad experience at this kind of situation. This was the first time I made this bread. I wanted to follow every step like recipe described as close as possible.</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-waYCbjR5eM0/UuHsxVhGByI/AAAAAAAABxU/g2K_vEnp0nY/s1600/DSC_0305adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-waYCbjR5eM0/UuHsxVhGByI/AAAAAAAABxU/g2K_vEnp0nY/s1600/DSC_0305adj.jpg" height="640" width="424" /></a></span></div>
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<span style="font-size: large;">I quickly scored the bread, and sprinkled some rye flour on the top (I forgot to sprinkle the flour first). As soon as the oven was ready I slide the bread into the oven and baked as the recipe directed with the tips from the class. I only baked it for 30 minutes (no time to bake it longer). The tapping sound from the bottom of the bread seemed hollow. I didn't have time to check the internal temp.</span></div>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-n04qz74waF8/UuHszPBgBwI/AAAAAAAABxc/zNBDnXQJNZ8/s1600/DSC_0310adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-n04qz74waF8/UuHszPBgBwI/AAAAAAAABxc/zNBDnXQJNZ8/s1600/DSC_0310adj.jpg" height="424" width="640" /></a></span></div>
<span style="font-size: large;">On the way between school and home I was so anxious about the result of the bread. Believe or not the bread actually turned out great. The texture was moist and soft, and the crust wasn't hard and thick even it looked dense. Because of the porter the whole bread smelled wonderfully and full with beer aroma. Since we didn't make this bread in the class I don't know that I can count it successful or not. However, there was one thing for sure: I couldn't </span><span style="font-size: large;">stop just eating one slice. Not just myself but my whole family loved this bread. </span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-EgqZOw0sxqo/UuHs1u0ybVI/AAAAAAAABxk/ic2_dm0L0QQ/s1600/DSC_0313adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EgqZOw0sxqo/UuHs1u0ybVI/AAAAAAAABxk/ic2_dm0L0QQ/s1600/DSC_0313adj.jpg" height="265" width="400" /></a></span></div>
<span style="font-size: large;">Who say the whole grain bread has to be dense and hard to chew? All four breads prove that the whole grain bread can be as yummy as white bread.</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-79906544853781131872014-08-07T21:49:00.001-04:002014-08-07T21:49:06.488-04:00Homework 1--country wheat bread (it's 100% whole wheat!) (Zingerman's bread class II part 2)<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-yeH5qE5EQkg/Ut_PG5lliVI/AAAAAAAABvc/paydKL_xU2E/s1600/DSC_0285adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yeH5qE5EQkg/Ut_PG5lliVI/AAAAAAAABvc/paydKL_xU2E/s1600/DSC_0285adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;">After "Wholey Whole Wheat Bread" class I took in January, I've practiced to bake some at home. This time I tried to make country whole wheat bread. In fact, I took home 6 loaves of bread from the class. It sounds a lot. However, having two bread-holic kids at home the breads were gone quickly. In three days there were only 1/2 loaf of country wheat bread and 2/3 loaf of sesame raisin bread left. I knew I have to make some more right away to stock up my bread supply. </span><span style="font-size: large;"></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3esZZupuwkM/Ut_PVq_XqOI/AAAAAAAABvw/EFhtvITtyQo/s1600/DSC_0275adj.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3esZZupuwkM/Ut_PVq_XqOI/AAAAAAAABvw/EFhtvITtyQo/s1600/DSC_0275adj.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed potatoes with some chunks and skin</td></tr>
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<span style="font-size: large;">The one I made was the country wheat bread which I learned from the class. It was made of 100% whole wheat flour. It sounds dry and hard, right? Wrong! It is very moist and soft. I think it's because of the mashed potatoes in the recipe. First of all I cooked the potatoes in the pressure cooker, and mashed it when it's still hot. I did leave some potato peels and chunks as suggested. When it's done mixing you can not tell there was any chunks or peels.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kUPGxn47snI/Ut_PUysXdPI/AAAAAAAABvo/AAWHIQPflIM/s1600/DSC_0278adj.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kUPGxn47snI/Ut_PUysXdPI/AAAAAAAABvo/AAWHIQPflIM/s1600/DSC_0278adj.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Import! Import! Good butter, good bread!</td></tr>
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<span style="font-size: large;">Even though I tried to use all the ingredients as close as what we used in the class. However, the fat content of the butter I used was not as high as what the one in the class, 82% and up. Because I only drink skim milk (no 2% nor whole milk) I added extra butter (4% of milk weight) to the dough, and subtracted milk the same amount of the extra butter. The extra butter not just made up lacking fat in the milk, but also lower fat content of butter I used.</span><br />
<a href="http://1.bp.blogspot.com/-2eSrZAvKDVc/Ut_gIGGukZI/AAAAAAAABwc/EFQi07ro9ZE/s1600/DSC_0279adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2eSrZAvKDVc/Ut_gIGGukZI/AAAAAAAABwc/EFQi07ro9ZE/s1600/DSC_0279adj.jpg" height="265" width="400" /></a><span style="font-size: large;"> </span><br />
<span style="font-size: large;">I doubled the recipe, and planned to knead this dough with my 20-qt Hobart mixer. Kneading bread dough with hands is good workout, but kneading over a 6 lb dough is not. In most situation, when flour in the recipe is less than 1000g I use my 5-qt KitchenAid mixer to do the work. Since I doubled the recipe it had way more than 1000g of flour for the dough. Of course I used my big toy to do the task. It was a bad decision. Normally I don't have any problem of kneading bread dough size like this, but it didn't happen this time. After scraping the mixing bowl several times and tried to put dough together I gave up. The dough just stick on the wall of the mixing bowl instead of dough hook. I ended up kneading by hands. Actually, it wasn't too bad as what I thought. <span class="short_text" id="result_box" lang="en"><span class="hps">Needless to say</span></span>, it's a good workout after all:)</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-WpSLgMQY-xY/Ut_PTLa61cI/AAAAAAAABvk/f3ru7PsD77w/s1600/DSC_0281adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WpSLgMQY-xY/Ut_PTLa61cI/AAAAAAAABvk/f3ru7PsD77w/s1600/DSC_0281adj.jpg" height="265" width="400" /></a></span></div>
<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-56Yqe-orCmg/Ut_PYm3GldI/AAAAAAAABv8/Pug63FOuILs/s1600/DSC_0282adj.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-56Yqe-orCmg/Ut_PYm3GldI/AAAAAAAABv8/Pug63FOuILs/s1600/DSC_0282adj.jpg" height="265" width="400" /></a></span><br />
<span style="font-size: large;">For the first fermentation I put the dough in a cooler with some hot water to speed up fermentation (we set our thermostat at 55F in the house, burrr...) (this bread was made in January) for one hour, and then I folded the dough and let it rise again for 45 minutes, until finger poke test was done. </span><br />
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<span style="font-size: large;">I only have 2 8x4-inch glass loaf pans, and 1 glass and 1 metal 9x5-inch loaf pans. For better bread baking results, I'll need 4 same size and same material loaf pans to bake this bread. Luckily, as a baking-holic I also own 8 1-lb pullman bread pans that's as many as my oven can fit. At first, I was worried that the pullman pans may be too big for the bread, but it turned out great. In fact, after slicing them they were better shape for sandwiches to me than the one I made in the class.</span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-Jp2XwP7cp2A/Ut_PapIAWpI/AAAAAAAABwE/3mrzqH9y0Zo/s1600/DSC_0287adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jp2XwP7cp2A/Ut_PapIAWpI/AAAAAAAABwE/3mrzqH9y0Zo/s1600/DSC_0287adj.jpg" height="640" width="428" /></a></span></div>
<span style="font-size: large;">These breads weren't as dark as the class ones. However, the internal temp reached 190F after 30 minute of baking (I rotated once during the baking). The taste? It's absolutely fantastic! How about flavor? Well, I admit that the flavor of the bread was very close to the class one, but not quite the same. The one from the class had a wonderful honey aroma. Mine was lack of it. It's probably because the honey I used is from Costco. It was the only kind I have in hand:( The ingredients do make the end results different. For sure I'm going to invest good honey to make this bread next time.</span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-L5ZKhnKP5cA/Ut_Pc_QPE9I/AAAAAAAABwM/1hAHg5FGFPE/s1600/DSC_0292adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L5ZKhnKP5cA/Ut_Pc_QPE9I/AAAAAAAABwM/1hAHg5FGFPE/s1600/DSC_0292adj.jpg" height="424" width="640" /></a></span></div>
<span style="font-size: large;">Actually I hardly make 100% whole wheat bread. The only one I make occasionally is a bread machine's recipe. Of course, my picky family doesn't like it except me. It has common problems like most of bread machine bread has--</span><span style="font-size: large;">dry texture</span><span style="font-size: large;"> with </span><span style="font-size: large;">thick and hard crust</span><span style="font-size: large;">. After tasting this bread my husband finally gave me an OK to make this bread to replace our regular sandwich bread which contains only 25% whole wheat flour. It means thumbs up to me. I finally made my family accept 100% whole grain bread. Big thanks to Zingerman's stuffs, Dan and Kyle!!</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com2tag:blogger.com,1999:blog-3993851009457257903.post-35169873814149987732014-08-03T06:53:00.001-04:002014-08-06T05:57:09.664-04:00My 2nd Zingerman's bread class (Zingerman's bread class II part 1)<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-sXXL8L3ENYg/UttUGH_FbxI/AAAAAAAABtg/XP2VHrUMAkE/s1600/DSC_0256adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sXXL8L3ENYg/UttUGH_FbxI/AAAAAAAABtg/XP2VHrUMAkE/s1600/DSC_0256adj.jpg" height="640" width="424" /> </a></span></div>
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<span style="font-size: large;">After my first bread class at Zingerman's I'm hooked on. I want to take more classes! Zingerman's offers varieties of baking classes. The classes I'm interested in are bread making, of course. As a main person at the kitchen of our house I want to give my family as healthy food as possible. Because of this reason I picked "Wholely Whole Grain Breads" this time.</span></div>
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<span style="font-size: large;">The class I took was in January. (Wow, it took me more than 6 months to finish this post.) As usual, it started with the introduction of bread making basics. The picture shows the 8 very important steps before starting to knead the bread dough. I never follow all 8 steps. That's probably why I always made some mistakes. It is a good habit to follow all these steps because it helps to make perfect loaves of breads every time:)</span></div>
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<span style="font-size: large;">We made 3 breads within 4 hours. Is that incredible? Thanks to our very skillful and knowledgeable assistant, Kyle. He helped us to accomplish this impossible task. </span></div>
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<span style="font-size: large;">Look at this tight schedule. It did help us to finish 3 yummy breads in 4 hours. I'm wondering that I'm capable to duplicate the same schedule to finish all 3 breads at my kitchen. It is mission impossible!</span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-jQMDe70G2xY/UttUB7gy1QI/AAAAAAAABtM/jHgNpwSJGe4/s1600/DSC_0251adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jQMDe70G2xY/UttUB7gy1QI/AAAAAAAABtM/jHgNpwSJGe4/s1600/DSC_0251adj.jpg" height="640" width="424" /></a></span></div>
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<span style="font-size: large;">The first bread was country wheat bread. It was 100% whole wheat bread made with mashed potatoes. The texture was very soft and moist. After tasted it, no one believed it's a 100% whole wheat bread.</span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-Jx2E_5iMsUY/UttUUBaonvI/AAAAAAAABug/T6qBKT-a8Tg/s1600/IMG_7938adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Jx2E_5iMsUY/UttUUBaonvI/AAAAAAAABug/T6qBKT-a8Tg/s1600/IMG_7938adj.jpg" height="300" width="400" /></a></span></div>
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<span style="font-size: large;">This bread is very good for sandwiches. Or, just like JA toasted it, and put some yummy homemade apple butter on it. It tasted just like in heaven. I promise that you will not regret to make your sandwiches with this bread.</span></div>
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<span style="font-size: large;"><a href="https://3.bp.blogspot.com/-Q2dfsgzPca8/UttUA6CmETI/AAAAAAAABtI/EcnGsK6hHk8/s1600/DSC_0245adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Q2dfsgzPca8/UttUA6CmETI/AAAAAAAABtI/EcnGsK6hHk8/s1600/DSC_0245adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;">The second bread we made was whole grain sesame raisin bread. Because of sesame this bread smelled so great. Same as for the the texture, the sesame brought a little bit crunchiness to</span><span style="font-size: large;"> this bread. The little sweetness coming from raisin made the taste of this bread very pleasant.</span><span style="font-size: large;"> </span><br />
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<span style="font-size: large;">This bread dough was very wet and sticky. It resembled as a cookie dough to me. However, it turned out the nicest bread I ever had.</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-dv65q_IjNMk/UttUKZrnsXI/AAAAAAAABtw/whRgCyJFb-c/s1600/DSC_0263adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dv65q_IjNMk/UttUKZrnsXI/AAAAAAAABtw/whRgCyJFb-c/s1600/DSC_0263adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;">This bread didn't use any bit of white flour same as the first bread. It was made of oatmeal, whole wheat and whole rye flour. Not like most of whole grain bread, it's texture was just a little bit dense but very moist. It had the kind of texture I love.</span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-f_uP2Ca8exs/UttUC5rHK2I/AAAAAAAABtY/vjRGmf8Vbts/s1600/DSC_0249adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f_uP2Ca8exs/UttUC5rHK2I/AAAAAAAABtY/vjRGmf8Vbts/s1600/DSC_0249adj.jpg" height="640" width="424" /></a></span></div>
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<span style="font-size: large;">The last but not least one was multigrain bread. The multigrain we used was Zingerman's famous 7 grain mix. It contains cracked wheat, cracked rye, cracked barley, cracked corn,millet, steel-cut oats and flex seed. The mix is very versatile. I used it to make my no knead multigrain whole wheat bread, and the flavor just melt into bread very well.</span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-3XcRTiBEELY/UttUYeblT1I/AAAAAAAABuw/E5bmXkQhL8A/s1600/IMG_7944adj.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3XcRTiBEELY/UttUYeblT1I/AAAAAAAABuw/E5bmXkQhL8A/s1600/IMG_7944adj.jpg" height="300" width="400" /></a></span></div>
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-tVXcWJ45PLU/UttUIPd2UeI/AAAAAAAABto/UdaAfItJ5x8/s1600/DSC_0257adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tVXcWJ45PLU/UttUIPd2UeI/AAAAAAAABto/UdaAfItJ5x8/s1600/DSC_0257adj.jpg" height="640" width="424" /></a></span><br />
<span style="font-size: large;">I really enjoyed the class this time just like the previous one. Nevertheless, I want to take some more! Hopefully, I can squeeze some time to pursue my dream of making bread.</span><br />
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<span style="font-size: large;">P.S. Just registered another class, "Fabulous French Baguettes". I was thinking about this class for a long time. There is no more excuse when the tuition is 20% off right now. I'm looking forward to having fun again especially working so hard recently at work. I definitely need a "bread" break. </span>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-ZtpM-2OLOV0/U90xSktVXsI/AAAAAAAAB5Q/Jb9Oe2f1JKY/s1600/DSC_0497adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZtpM-2OLOV0/U90xSktVXsI/AAAAAAAAB5Q/Jb9Oe2f1JKY/s1600/DSC_0497adj.jpg" height="640" width="424" /></a></span></div>
<span style="font-size: large;"> 好久沒有露"臉"了,都是因為太懶得整理相片,所以一再拖延,拖到被我幾乎忘光的程度。就在我忘的差不多的時候,好事(也是壞事)接踵而至,讓現在的我根本抽不出時間來更新。不過為了懷念一下離職的同事兼具做個紀錄,硬是擠出時間,完成這篇post。</span><br />
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<span style="font-size: large;">這是我頭一次做這麼大的包包, 以前倒是做過不少購物袋、零錢包、小包包之類的送人,這次是為了送給要離開的同事,同時我也肖想這個簡易但看起來大方的包包很久了。所以綜合了以上的藉口,在好不容易整理好的布堆裡挑出合適的布,開刀剪布,冒充起裁縫師,七拼八湊,完成了我的第一個女士用包。 </span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-PFg0rt3ep0U/U90xRv2bGiI/AAAAAAAAB5A/0euAVpv5Oyc/s1600/DSC_0498adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PFg0rt3ep0U/U90xRv2bGiI/AAAAAAAAB5A/0euAVpv5Oyc/s1600/DSC_0498adj.jpg" height="265" width="400" /></a></span></div>
<span style="font-size: large;"> 為了讓包包能夠充分地有效運用,我多縫了好幾個口袋,予其有序的放入該帶、可帶可不帶的東西。</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-Zq3whF6B09g/U90xReGylSI/AAAAAAAAB5E/88ljjAKotz8/s1600/DSC_0500adj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Zq3whF6B09g/U90xReGylSI/AAAAAAAAB5E/88ljjAKotz8/s1600/DSC_0500adj.jpg" height="212" width="320" /></a></span></div>
<span style="font-size: large;">這個袋子有些大,但是可以放入整本雜誌。平常接送孩子時,常常有在車上等孩子的機會。我習慣在等的時候看看書或雜誌來打發時間,所以一個這樣的袋子非常符合我的需要。送給了同事後,我用不同的布又做了一個給自己,真的挺好用又好看,最重要的是獨一無二。</span><br />
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<span style="font-size: large;">其實我還滿喜歡縫縫補補的,可能是受到娘家媽</span><span style="font-size: large;">媽</span><span style="font-size: large;">了得</span><span style="font-size: large;">的縫紉工夫的影響,只可惜子女中沒人得到真傳,唯有我對縫紉還有點興趣,但我的小貓工夫對比起媽媽的旗袍製作功力,讓媽媽心有遺憾。</span><br />
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<span style="font-size: large;">不選衣服製作而就包包這種小布藝,主要是東西小,不用花太多時間就可以完成,至於做衣服的量身、修改則是我的死穴,加上從小就是Tom boy的我,對衣服穿著一向不太花心思,而孩子們的衣服也多是鄰居、親戚們的舊衣服,況且孩子們長的太快,衣服還沒做好就已經不能穿了。如此說了一大堆,結論就是我沒有自己做衣服的潛在動機,因此把興趣放在易做還可以送人自用兩相宜的東西上,就像這次這樣的包包。</span><br />
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<span style="font-size: large;">有興趣自己也來做一個嗎(<a href="http://artsycraftybabe.typepad.com/tutorials/pleated_tote_pattern.pdf" target="_blank">紙形在此</a>)? 只要少許的布、懂得如何操作裁縫機,就能變化出小女孩、歐巴桑都可用的布包,真的不上癮也難。</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0tag:blogger.com,1999:blog-3993851009457257903.post-88494176853708164732013-11-17T23:17:00.000-05:002013-11-17T23:17:27.300-05:00Whole Wheat Paesano...great taste just like regular paesano!!<div style="text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">With soaking techniques: This paesano has a lot of big holes same as original one.</td></tr>
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<span style="font-size: large;">I'm whole-grain-holic. When I planned to make something I always tried to make it with whole wheat/whole grain. Like my family favorite bread, paesano, I've planned to make it with whole wheat flour when I took the class at Zingerman's bake house. It's way before I could make regular paesano at home.</span></div>
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<span style="font-size: large;">After practice of making this bread with white flour twice successfully I went ahead and modified the recipe with whole wheat flour. At first I just used whole wheat flour to replace a small part of white flour without adding more water, yeast, or vital wheat gluten which I normally did when I tried to sneak in some whole wheat flour in my baking. The result...it turned out fine but not the way I like. I like the whole wheat bread I made without taste of whole wheat that gives sensation of granular texture and little denseness compared to white bread.</span></div>
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<span style="font-size: large;">My family and I love this bread, but I just feel guilty making it with white flour only. Cutting back the percentage of whole wheat flour is not the option because 25% ww flour is my minimum. </span><span style="font-size: large;">I told myself that t</span><span style="font-size: large;">here must be some sort of techniques I can use to make it close to white flour one. </span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_WLtIkYGr3w/UoRB3axnv1I/AAAAAAAABrs/DIduj7kp6DQ/s1600/DSC_0070adj.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_WLtIkYGr3w/UoRB3axnv1I/AAAAAAAABrs/DIduj7kp6DQ/s640/DSC_0070adj.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With soaking techniques: It raised very well. From the outside it's hard to tell it has whole wheat flour except a little darker.</td></tr>
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<span style="font-size: large;">When I surf online, I like to search recipes, sewing projects, and crochet/knitting patterns. After first attempt of making ww paesano, one day I was searching ww bread recipes online as usual. I came to <a href="http://www.americastestkitchen.com/recipes/6402-whole-wheat-sandwich-bread">American Test Kitchen'w website</a> and found that they used soaking techniques to make ww bread. It reminded me that Peter Reihart's Whole Grain Breads this book. He also used soakers for whole grain breads. So, there was a light bulb lit in my head. How about I use soaking technique to mix main dough a night before, and then mix it with poolish and other ingredients!</span></div>
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<span style="font-size: large;">As soon as I had this idea I just couldn't wait to try making another batch of paesano. First, I mixed poolish and main dough with flours and water only a night before, and then left them on the kitchen counter for overnight. In the next morning I mixed the poolish and main dough plus rest of ingredients, salt and yeast, to form the final dough. So far this was the only change I made to make ww paesano. The rest of steps were the same as the class.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">With original method: It turned out a little bit granular on the texture, and harder bottom crust per JW.</td></tr>
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<span style="font-size: large;">I don't know how about the other people. It always makes me excited when it's time to open the oven. Ohh, they turned out GREAT: the color..looked good, the smell..was excellent, the shape..was nice and raised well. After an l..ong hour of waiting I sliced the bread and shared with JW and the kids. It tasted just like white flour paesano!!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">With original method: It raised well, but not as good as original paesano or the one with soaker.</td></tr>
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<span style="font-size: large;">The difference between soakers and no soakers is that the one made without soakers turned out just like typical whole wheat bakeries, a little dense and tasting granular. The soaking technique solves the problems and makes whole wheat paesano close to white flour one. I'm so happy to make this whole wheat paesano successfully. It satisfies my family's craving but also gives them healthier ingredients. It makes me enjoy to be whole-grain-holic!</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com5tag:blogger.com,1999:blog-3993851009457257903.post-57617635730784181302013-11-02T10:07:00.002-04:002013-11-02T10:17:45.854-04:00Brave at U of M Amplatz Children's Hospital<span style="font-size: large;"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/N8xnLkyKgsE" width="420"></iframe></span><br />
<span style="font-size: large;">孩子的童年應該是快樂的,然而對一些折翼的小天使們,雖然暫時不能展翅翱翔,但是來自各界的關愛,還是會在他們受傷的這段時間裡帶給他們歡樂和希望。所以請不要吝於付出您的愛心和關懷 :)</span>胖貓http://www.blogger.com/profile/08792946644254033028noreply@blogger.com0