tag:blogger.com,1999:blog-78965237453507050732024-03-13T20:05:05.516+08:00Cook.Bake.LoveAngel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.comBlogger535125tag:blogger.com,1999:blog-7896523745350705073.post-69349406750778722302023-11-13T12:03:00.001+08:002023-11-13T12:18:37.715+08:00Lemon Butter Cake <div class="separator" style="clear: both; text-align: center;">
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</div><div>I recently received an email inquiring about this <a href="http://angelcookbakelove.blogspot.com/2012/07/lemon-butter-cupcake-with-lemon-glaze.html?m=1"></a><a href="http://angelcookbakelove.blogspot.com/2012/07/lemon-butter-cupcake-with-lemon-glaze.html?m=1">lemon cupcake with lemon glaze</a>. Since it is a long weekend and I had some lemons lying around, I decided to whip up this delightful cake. This time, I used a loaf pan and baked it at 180C for 40 minutes. I did not remove the cake from the oven in time due to a phone call, so I feel that it might be slightly overbaked. <br></div><div><br></div><div>Anyway, making this cake is a breeze. Without the lemon glaze, it transforms into a classic pound cake, pairing perfectly with a cup of black coffee or black tea.<br></div><div><br></div><div>Recipe link: http://angelcookbakelove.blogspot.com/2012/07/lemon-butter-cupcake-with-lemon-glaze.html?m=1</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-68797011516137959522022-09-27T21:08:00.001+08:002022-09-27T21:08:11.662+08:00Garlic Focaccia <div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-ethE3-0J_0Q/YzL1sq5xeqI/AAAAAAAAHbk/UmG_U7s1jR4VIDl-lDrJKSmVmQevrl0KwCNcBGAsYHQ/s1600/1664284077997953-1.png" width="400">
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</div></div><div><br></div><div>First attempt to Focaccia bread, it is super easy to make. Surprisingly my boys love it.<br></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-tZ1lKo31kqU/YzL1rV5ovpI/AAAAAAAAHbg/sahhRNuH1_8fGURkOuOQg9fTkxDKYJslQCNcBGAsYHQ/s1600/1664284073061026-2.png" width="400">
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</div><br></div><div>Bake it using my new toy.</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-76346441000606016042021-07-25T12:42:00.001+08:002021-07-26T13:37:56.586+08:00Red Bean Paste Pau 豆沙包<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-lYI8pHoS254/YPzrsP7zi5I/AAAAAAAAHPg/3pPLkBzyhkU3Wd-oX9c7pKg38iRhJRuCQCLcBGAsYHQ/s1600/1627188140153441-0.png" width="400">
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</div><div>最近不到两个星期内做了三次包子。在昇菘超市看到Baker's Choice的包粉,一公斤不到$2, 买了一包来试看,觉得还不错。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-yO0jt2w-YiA/YPzrrCdgxLI/AAAAAAAAHPc/Ai5MUSjMkNA0XLLY90qhReW3o9Y4xSQ_QCLcBGAsYHQ/s1600/1627188136359430-1.png" width="400">
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</div></div><div><div>这个豆沙包的内馅是自己做的,用了很简单的做法,等下次做拍摄步骤图再分享。今天就分享一个简单的包子皮食谱,用来包甜或咸的内馅都可以, 也能做成荷叶包。<br></div><div><div><br></div></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-AqAja-2eKaQ/YPzrqIp4MgI/AAAAAAAAHPY/nIn-D9fmZqwJbZQSM5vB84k4U1XK1yQdQCLcBGAsYHQ/s1600/1627188129303857-2.png" width="400">
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</div><br></div><div><b>Easy Steamed Pau </b></div><div><br></div><div><b>Ingredients:</b></div><div>300g plain flour/pau flour</div><div>180g water</div><div>36g sugar</div><div>1/4 tsp baking powder</div><div>1 tsp instant yeast </div><div>1 tbsp cooking oil</div><div><br></div><div><b>Method:</b></div><div>1) Mix all ingredients and knead to form a smooth dough. Rest for 15 minutes.</div><div>2) Divide into 10pcs. Roll into ball.</div><div>3) Flatten the dough, roll into a round disc, wrap with fillings and proof till 1.5 times in size (about 30 minutes in hot weather).</div><div>4) Steam for 15 minutes. </div><div><br></div><div>*Sweet filling ~ 50%-55% of dough weight </div><div>*Savoury filling ~ 60%-65% of dough weight</div></div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-13964989089853904082021-06-07T15:12:00.000+08:002021-06-07T15:13:15.829+08:00Purple Sweet Potato Soya Milk Cranberry Bread 紫薯豆奶蔓越莓面包<div class="separator" style="clear: both; text-align: center;">
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</div><div>很喜欢这个梦幻的紫色,为了保留表面的紫色大概烤了十分钟后我就盖上锡箔纸。<br></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-L1P7h_tA1xs/YL3GvpkX-uI/AAAAAAAAHOU/vcxNAx5Fd24SU2-y5lLPLIwjmBKlhddJgCLcBGAsYHQ/s1600/1623049912517175-0.png" width="400">
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</div>刚好冰箱里有无糖豆奶,所以用它来制作这款面包,把豆奶替换成牛奶也可以。因为加入了紫薯,即使是直接法这个面包室温收到第三天还是一样柔软。</div><div><br></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div></b></div><div><b><br></b></div><div><b>Purple Sweet Potato Soya Milk Cranberry Bread</b></div><div><br></div><div><div><div>300g bread flour 高粉</div><div>100g mashed purple sweet potato 紫薯泥</div><div>180-190g soya milk 豆奶<br></div><div>30g sugar 糖</div><div>1/2 tsp salt 盐<br></div><div>1 tsp instant yeast 速发酵母</div><div>30g unsalted butter 无盐牛油</div><div>50g dried cranberry 蔓越莓干**</div><div>*Straight dough method 直接后油法</div><div>*180C 20-22 mins </div></div><div>**Pre-soak until soft (about 15-30 minutes) and pat dry. 预先泡软后(大概15-30分钟) 抹干。</div></div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-86382207919417084852021-05-23T12:34:00.000+08:002021-06-13T18:05:13.976+08:00[Poolish] Chicken Floss Pull Apart Bread [波兰种] 肉松手撕面包<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-UXpoGmsJNRU/YKjuVMREB7I/AAAAAAAAHK0/2q5LGF4P1TYF7uRKcvUDDnZPp2lkHipoQCLcBGAsYHQ/s1600/1621683790263145-0.png" width="400">
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</div><div>首先,这个面包非常非常非常好吃,我觉得下次做一定要做双倍,夹层可以做不同的变化。</div><div><br></div><div>偶尔会自制肉松,每次做好都想拿来做肉松面包,但每次等到肉松吃完了面包都还没做成,这回终于实现了。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><div>选了这个手撕面包的整形方式,本来是想省时省力,结果惊喜发现这样的整形方式把肉松都粘贴在面包上,吃的时候肉松不会掉出来,真的挺好的,特别是给小孩吃。</div></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-WXF8_Ab9hsM/YKnR7Lb0nsI/AAAAAAAAHLQ/U_Q3Vcu7PyQVAB2eSEPEnqsNTFQHgSe5ACLcBGAsYHQ/s1600/1621742053963273-0.png" width="400">
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</div>面包体是波兰种(冷藏液种), 虽然没有经过擀卷面包还是拉丝,可以撕出薄片的。隔天面包也完全没有老化的迹象, 非常湿润柔软。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-1qW9EQI8U0o/YKnR5_tUyXI/AAAAAAAAHLM/PLe1gyYu1pwyOytReAeFn86q1FRH7SljwCLcBGAsYHQ/s1600/1621742046161635-1.png" width="400">
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</div><br></div><div><b>肉松手撕面包</b><br></div><div>(450g吐司盒一个)</div><div><br></div><div><strong><em>波兰种 (冷藏液种)</em></strong><br>高粉 75g<br>水 75g<br>速溶酵母 0.5g (1/3茶匙的一半)<br><br><strong>做法:</strong><br>1) 所有材料搅拌成团即可。<br>2) 盖好室温发酵1-2小时至看到微小的泡泡,放入冰箱冷藏至少16小时,备用。<br><br><em><strong>主面团</strong></em><br>高粉 125g<br>低粉 50g<br>砂糖 40g<br>盐 3g</div><div>奶粉 10g</div><div>蛋液 25g</div><div>水 55g*<br>速溶酵母 2g<br>无盐牛油 25g</div><div>*液体添加请视使用面粉吸水性调整<br><br><b><i>抹酱</i></b></div><div>软化牛油 20g</div><div>炼奶 1汤匙</div><div>盐 一小撮 (可免)</div><div>*搅拌均匀</div><div><br></div><div><b><i>内馅</i></b></div><div>肉松 适量</div><div>芝麻 适量</div><div><br><strong>做法:</strong><br>1)除了牛油以外,所以材料和发酵好的波兰种混合成团揉到出厚膜,加入牛油揉成一个光滑有弹性的面团。用湿布或保鲜膜把面团盖好,发酵约50-60分钟至双倍大。<br>2)取出面团,排气滚圆,松弛15分钟。<br>3)擀成约20x30cm的长方形,表面抹酱,撒上肉松和芝麻。<br>4)切成12等份,每四份叠在一起,直立放入吐司模,进行最后发酵约50-60分钟至大约80%满模。</div><div>5) 二发完成后表面涂上蛋液,撒上芝麻。放入预热烤箱,190度烤约25分钟(中途表面上色后盖上锡箔纸防止表面烤得过黑)。<br></div><div><br></div><div><b>补充:</b></div><div>1) 吐司模两旁向外的面团必须是无馅料的。</div><div>2) 如果表面有肉松尽量把肉松塞入面团里,不然表面的肉松会烤焦。</div><div><br></div><div>Cheers </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-104261846052480972021-05-14T20:49:00.001+08:002021-05-14T21:16:50.664+08:00Cocoa Raisin Bread [Recommended] 可可葡萄干面包 [推]<div class="separator" style="clear: both; text-align: center;">
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</div><div>疫情反反复复,到底什么时候这个世界才能恢复正常? 真心希望大家能一起度过这个难关,诚如爸爸常说的“关关难过,关关过”,只要大家齐心协力,一定能战胜病毒。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>不要被这个面包的外表所骗,它有着欧包的外形,但内心却是非常柔软的。面包的可可味道不会过于浓烈,隐隐约约的甜味配搭酸酸甜甜的葡萄干,整体的味道平衡得很好。想吃稍甜的朋友,糖的部分可以酌量增加,但不建议超过40克。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div>Don't be deceived by the look of this bread, it is indeed very soft, moist and fluffy. The cocoa taste of the bread is not too strong, the sweetness of the bread is just nice when pairing with the raisins. The overall taste is very well balanced. If you like it sweeter, you may increase the amount of sugar slightly but I suggest not more than 40g. <br></div><div><br></div><div>Recipe adapted from <a href="https://caroleasylife.blogspot.com/2015/10/blog-post_20.html?m=1">Carol自在生活</a> with slight changes. </div><div><br></div><div><b>Cocoa Raisin Bread </b></div><div><b><br></b></div><div><div>285g bread flour 高粉</div><div>15g cocoa powder 可可粉</div><div>200g milk 牛奶</div><div>30g sugar 糖</div><div>50g preferment 老面 (optional)</div><div>1/4 tsp salt 盐</div><div>3/4 tsp instant yeast 速发酵母</div><div>30g unsalted butter 无盐牛油</div><div>60g raisins 葡萄干**</div><div>*Straight dough method 直接后油法</div><div>*180C 23 mins</div></div><div>**Pre-soak until soft (about 15-30 minutes) and pat dry. 预先泡软后(大概15-30分钟) 抹干。</div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com2tag:blogger.com,1999:blog-7896523745350705073.post-51789180562822161092021-04-28T15:21:00.000+08:002021-05-03T08:56:24.235+08:00【王传仁老师的】温莎面包 (一次发酵) Windsor Bread (One Proofing)<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-reR2-7mA6eE/YIj05PhKfAI/AAAAAAAAHJs/-tWNBggVKYQI1ac2TZa05GUO6buvqXQcACLcBGAsYHQ/s1600/1619588319747834-0.png" width="400">
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</div><div>王传仁老师的温莎面包几年前很火时我没有赶上那阵风,但还好最终我还是没有错过这个很棒的食谱。</div><div><br></div><div>这个食谱只需一次发酵,本来我心中还有疑虑一次发酵做出来的面包会不会比较逊色,但尝过面包后就知道是自己多虑了。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>这款面包是软中带弹性的,不是那种软绵绵没有咬劲的面包。基本上吃一个我觉得已经有饱腹感。最诱人也是最特别之处是面包上的脆糖衣,本来担心会太甜,但其实配搭面包吃甜味刚刚好。可惜糖衣会回潮,我身处的地方湿度很高,糖衣只在室温几个小时后就“消失”了。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>另外我对排包造型是完全没有抵抗力的,特别钟爱排包撕开后的侧面,看起来就是那么柔软诱人。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-SJDV6xGkQXs/YIj02NSeKbI/AAAAAAAAHJg/8TpWmUrJ4n0yw3iqydC2fYsiv2FMPVEGwCLcBGAsYHQ/s1600/1619588306489444-3.png" width="400">
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</div></div><div>我做配方的30%。材料分量前面是原配方,后面是配方的30%。<br></div><div><br></div><div><div><b>温莎面包 Windsor Bread</b></div><div>(食谱来自王传仁老师,取自<a href="https://mp.weixin.qq.com/s/_Q1xjR2NnSny5oZUjc1bTg">简爱烘培</a>。)</div><div><br></div></div><div>材料:</div><div><div>高筋面粉 Bread flour 900/270g</div><div>低筋面粉 Cake flour 100/30g</div><div>糖 Sugar 100/30g</div><div>盐 Salt 16/4.8g (我用 3/4 tsp)</div><div>奶粉 Milk powder 30/9g</div><div>蛋黄 Egg yolk 80/24g</div><div>水 Water 570-600/171-180g (我用171g)</div><div>高糖速酵 Instant yeast 10/3g (1 tsp)</div><div>牛油 Butter 80/24g</div></div><div><br></div><div><i>表面用</i></div><div>软化牛油 Soften butter 适量</div><div>糖粉 Icing sugar 适量</div><div><br></div><div>做法:</div><div>1) 我用水合法,先把配方里盐,酵母和牛油以外的材料混合成团,用保鲜膜包好放入冰箱水合。水合的时间可以从半个小时到12个小时。我大概3个小时后从冰箱取出,这时面团已经能拉出薄膜。这个步骤可以省略,直接使用一般直接后油法也行。</div><div>2) 水合面团加盐搅打均匀,另外酵母用非常少量的水溶解后加入面团继续搅打至弹性明显的状态。接着加入牛油打到面团光滑能拉出薄膜。</div><div>3) 面团松弛10分钟后即可分割。将面团分割成8等份,滚圆后再松弛10分钟。</div><div>4) 面团擀成长方形,然后从长的那端卷起,封口捏紧朝下排列在已抹油或铺上烘培纸的烤盘上。我用的是内径约28x19x5cm的烤盘。</div><div>7) 整型完毕的面团表面均匀刷薄薄一层软化牛油,放入没开电的烤箱里发酵至约3-3.5倍大。烤箱里可以放入了一杯热水帮助发酵。我用了约1个小时。</div><div>8) 烤箱预热上火230C下火200C (我的烤箱不能分开设置上下火温度,我用210度C)。</div><div>9) 面团发酵完成后,入炉前于其表面均匀筛糖粉,即可入炉烤。</div><div>10) 烘烤总时间为12-14分钟,9分钟时调头,调头后关闭上火。(我总共烤了约13分钟,跟着老师这个方法烤,面包表面和底部的上色程度我都很满意)。</div><div>11) 出炉后将烤盘轻敲于桌面后,将面包置于网架上冷却。</div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-52474687423488406582021-04-26T10:24:00.000+08:002021-05-14T21:57:59.526+08:00一吃上瘾 ~ Q软桂圆欧式面包 (无糖无油) Spongy Longan Bread (Sugar Free Oil Free)<div class="separator" style="clear: both; text-align: center;">
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</div>面团在发酵时已经能闻到桂圆和酒香味,第一次觉得还没烤的面团很可口。<div><br></div><div>面包出炉后微热时我迫不及待切开来吃,因为加入木薯粉的缘故,面包非常Q弹, 有咬劲。隔天早上吃发现意外的惊喜,面包的风味更佳,面包体也感觉比较湿润,口感虽然没有第一天Q弹,但我觉得这样的口感刚刚好。我想原理应该和杂果蛋糕一样,泡了酒的桂圆在一段时间后慢慢渗透入面包体。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div>这款面包似乎有一个魔力,吃一口也许没有太大惊艳,但会越吃越好吃,让人想一吃再吃,至少对我来说是这样的。<br></div><div><br></div><div>原食谱采用低温发酵,因为时间上的限制,我没有采用低温发酵。我相信如果用低温发酵这面包风味会更佳,下次一定要试试。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>食谱取自<a href="https://bibibaking.blogspot.com/2020/10/qspongy-longan-buns.html?m=1">Bibi's Baking Journey</a>, 原食谱来自<a href="https://www.briancuisine.com/spongy-longan-lubang-bread/">Brian Crusine</a>,非常推荐这个食谱。以下是我的手作记录,详细做法请参考上面两个链接。</div><div><br></div><div><div><b>Q软桂圆欧式面包</b></div><div><b><br></b></div><div>材料:</div><div>高筋面粉 Bread Flour 303g</div><div>中筋面粉 All Purpose Flour 15g<br></div><div>木薯粉 Tapioca Starch 60g<br></div><div>速发酵母 Instant Yeast 2.5g (我用比4g稍微少 - 1tsp + 未满的1/3tsp)*<br></div><div><span face=""arial" , "helvetica" , sans-serif">冷水 Cold Water 245g</span></div><div>盐 Salt 6g<br></div><div>麦芽精 Malt Extract 2.5g (我没加,可以完全省略)</div><div>*原食谱用低温发酵,我没有用低温发酵所以增加了酵母的分量。</div><div><br></div><div>兰姆酒 Rum 20ml (我用18ml)<br></div><div>桂圆(龙眼干) Dried Longan 80g<br></div><div><br></div><div>做法:</div><div>1) 龙眼干前一晚剪小块(也可以不剪)泡酒至少12个小时。泡酒时间太短会残留过多的酒精在面团上,影响发酵。<br></div></div><div>2) 所有粉类混合均匀备用。我用水合法,先把粉类和水拌成团后用保鲜纸包好,放入冰箱水合。</div><div>3) 水合的时间可以从半个小时到12个小时。我大概3个小时后从冰箱取出,这时面团已经能拉出厚膜。水合面团加盐搅打均匀,另外酵母用非常少量的水溶解后加入面团继续搅打至弹性明显的状态。接着加入浸泡好的龙眼干继续搅打直到可以拉出薄膜。面团是粘手的,我打出的薄膜并不透。</div><div>4) Stretch and Fold,将拉起的面团往中心点内折(大约拉折20次,过程中面团会越来越紧实)。这个步骤可以省略。</div><div>5) 面团稍微整圆放入抹了油的容器里盖好,室温进行第一次发酵。制作当天是个雨天,室温应该28-29度,我用了1个小时15分钟。</div><div>6) 取出面团放在撒了高粉的案板上,稍微排气,分成4等份,滚圆,放在铺了烘培纸的烤盘上。</div><div>7) 没开电的烤箱里放入了一杯热水,放入面团进行第二次发酵。我用了1个小时10分钟。</div><div>8) 烤箱预热210C。面团发酵完成后,入烤箱前于其表面均匀筛高粉,割线,然后马上放入烤箱中下层,迅速往烤箱里喷水。</div><div>9) 烤箱温度转到200C,我总共烤了约28分钟。20分钟后烤盘掉头,放到中层。面包烤好后放在网架上冷却。</div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-91140916600167254232021-04-16T21:32:00.001+08:002021-04-17T06:32:05.191+08:00Matcha Red Bean Loaf (with lid) 带盖抹茶红豆吐司<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-Xf-e7XoW_Qg/YHmR1iojWdI/AAAAAAAAHIg/UZDE2PPnDdoRAUtOyjU7bajj2M9R0dlZwCLcBGAsYHQ/s1600/1618579922948891-0.png" width="400">
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</div><div>抹茶和红豆的组合 will never go wrong。吐司很软,颜色很漂亮,可是抹茶味不是很突出。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><div>最近常做吐司,但都是偷懒只卷一次,这回乖乖卷了两次,所以吐司组织比较细腻。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-UShu5-pjNcc/YHmR0DpwfuI/AAAAAAAAHIY/ggP9svL-tAQOasiQiSFFERdQXEQVERodgCLcBGAsYHQ/s1600/1618579916641548-2.png" width="400">
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</div>通常带盖吐司我用的温度是200C,这回尝试用210C,吐司比较上色,但我还是比较喜欢浅一点的颜色。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-odSokoMPwRM/YHmRzVSvenI/AAAAAAAAHIU/SvheiTcNSXssqfE9B3_Qx4he8bPYNcqmwCLcBGAsYHQ/s1600/1618579912787926-3.png" width="400">
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</div><br></div><div>The combination of matcha and red bean will never go wrong. Love the colour of the loaf but the matcha flavour is not very prominent, probably need to add more matcha powder. The texture of the bread is very soft and the dough is very easy to handle. </div><div><br></div><div><b>Matcha Red Bean Loaf </b></div></div><div>(Make one 450g pullman tin)</div><div><br></div><div><i>Dough</i></div><div>300g bread flour</div><div>5g (about 2 tsp) matcha powder </div><div>30g sugar</div><div>3/4 tsp salt</div><div>1 tsp instant yeast</div><div>200g cold milk (+ 1-2 tsp if the dough is too dry)</div><div>25g butter (slightly soften)</div><div><br></div><div><i>Fillings</i></div><div>60g cooked red bean</div><div><br></div><div>*Straight dough method </div><div>*First proofing about 60 minutes till double in size.</div><div>*Divide dough into 3 equal portions, shape into balls, rest for 10 minutes. </div><div>*Roll 2 times, rest 10 minutes in between. </div><div>*Second proofing till about 90% full. Cover with lid. Bake in preheated oven at 210C for 40 minutes (I lowered the temperature to 200C at the last 10 minutes). </div><div><br></div><div>Cheers</div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-83653008846569823722021-04-12T17:12:00.001+08:002021-04-14T09:00:33.685+08:00Sweet Potato Cheese Loaf 地瓜芝士吐司<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-DQh9rj74srs/YHQPDBQK0NI/AAAAAAAAHH4/sOeFb5rkH58ExWJSQZ5SsJWloTESuM66QCLcBGAsYHQ/s1600/1618218760867195-0.png" width="400">
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</div><div>用了紫皮浅黄色肉的地瓜,所以吐司的颜色有点暗淡,但是味道却好极了。吐司非常柔软,有着淡淡的地瓜甜味,配上表面咸香的芝士吃多了也不会腻。</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>This sweet potato toast is very soft, it has a hint of sweet potato taste. The slightly sweet toast is balanced with the savoury cheddar cheese on top, a good combination.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><b><br></b></div><div><b>Sweet Potato Cheese Toast </b></div><div>(Make one 450g pulllman tin)</div><div>250g bread flour </div><div>35g sugar</div><div>125g cold mashed sweet potato</div><div>1 tbsp milk powder</div><div>1/2 tsp salt </div><div>1-1/2 tsp instant yeast</div><div>130ml cold water<br></div><div>30g cold egg</div><div>25g butter (slightly soften)</div><div>Handful of shredded cheese to sprinkle on top </div><div>*Straight dough method </div><div>**180C, 30 mins (depends on individual oven) </div><div><br></div><div>Cheers </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-79916794038140095272021-04-01T11:31:00.001+08:002021-04-01T11:31:12.581+08:00Number Cake (Cutout Cake)<div class="separator" style="clear: both; text-align: center;">
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</div><div>Throwback.....My first cutout cake done 8 years ago on 31st March 2013.<br></div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-33937171023754750622021-03-28T10:43:00.000+08:002021-05-14T21:55:33.541+08:00跟风 ~ 地瓜馅毛线球面包 Wool Roll Bread with Sweet Potato Fillings <div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-kMg8IDHCMFM/YF_rkVRFLRI/AAAAAAAAHGo/oAO0bAvEKFkyHoaHzVpoV4aFsIhFOaycgCLcBGAsYHQ/s1600/1616898957088275-0.png" width="400">
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</div></div><div class="separator" style="clear: both; text-align: center;">最近一有时间就翻看部落格的旧帖,把一些记忆都找回来了。发现烘培是治疗伤口的最佳良药。是的,我也跟风做了毛线球面包。一个人静静整理面团做造型的时光好治愈。</div></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-l0Ov0wK4Z1Q/YF_tQvZS3BI/AAAAAAAAHG4/8kahlsqmsy0boVJ9bUEEoM9EWCy5Gc7HACLcBGAsYHQ/s1600/1616899390342514-0.png" width="400">
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</div></div><div><div class="separator" style="clear: both; text-align: center;">平时喜欢凉凉的天气,但碰上做面包的日子,巴不得天气热点。天气凉,第二次发酵用了一个小时十分钟还没有到很满意的高度,但也不管了。</div></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-FJnfUJSp4VY/YF_rjSax8PI/AAAAAAAAHGk/FEKFb3XTTfwY6THmIscJROyy060uIfNeQCLcBGAsYHQ/s1600/1616898953518325-1.png" width="400">
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</div></div><div class="separator" style="text-align: start; clear: both;">内馅是地瓜泥,没有特别的食谱,就蒸了两个地瓜趁热压烂,然后加入适量蜂蜜,牛油,牛奶,热水和一片芝士片搅拌均匀。材料要逐渐加入,不要一次下太多。最后的成品要能成形但不能太湿,因为面包烤好后馅料会变更湿润一点。</div></div><div class="separator" style="text-align: start; clear: both;"><br></div><div class="separator" style="text-align: start; clear: both;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://lh3.googleusercontent.com/-2uZM4NXZZtI/YF_riWEg5bI/AAAAAAAAHGg/u-IMckFSiOMflSClEQ9eFcdhVwL9iMckACLcBGAsYHQ/s1600/1616898949167177-2.png" width="400">
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</div></div><div class="separator" style="text-align: start; clear: both;">这个食谱很好操作,面团一点也不粘手,面包室温收到第三天还是软的。非常推荐。</div><div class="separator" style="text-align: start; clear: both;"><br></div><div class="separator" style="text-align: start; clear: both;">The dough is very easy to handle and the bread remains soft even on the third day. Highly recommended. </div><div class="separator" style="text-align: start; clear: both;"><br></div><div class="separator" style="text-align: start; clear: both;"><div class="separator" style="text-align: start; clear: both;">240g bread flour</div><div class="separator" style="text-align: start; clear: both;">60g plain flour </div><div class="separator" style="text-align: start; clear: both;">190g cold milk</div><div class="separator" style="text-align: start; clear: both;">30g sugar</div><div class="separator" style="text-align: start; clear: both;">25g butter</div><div class="separator" style="text-align: start; clear: both;">3/4 tsp salt </div><div class="separator" style="text-align: start; clear: both;">1 tsp instant yeast </div><div class="separator" style="text-align: start; clear: both;">*Straight dough method</div><div class="separator" style="text-align: start; clear: both;">*20cm round mould</div><div class="separator" style="text-align: start; clear: both;">*170C 23 mins (depends on individual oven) </div><div class="separator" style="text-align: start; clear: both;">*Shaping method refer to <a href="https://youtu.be/ZGw0GuSx3_c">here</a></div></div><div><br></div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com4tag:blogger.com,1999:blog-7896523745350705073.post-88411342613107840702015-12-15T22:00:00.001+08:002015-12-15T22:25:19.580+08:00Easy Taro Cake 简易芋头糕 <p dir="ltr">第一次做芋头糕对成果还蛮满意的,尤其是煎得香香脆脆的,趁热吃很赞。把做法简化了,感觉效果口感没差。</p>
<p dir="ltr"><b>简易芋头糕</b></p>
<p dir="ltr"><b>材料:</b><br>
芋头 300克 (切丁)<br>
水 650毫升</p>
<p dir="ltr">虾米 大概半小碗 (剁碎)<br>
腊肠 两三条 (切小块)<br>
香菇 五六朵 (切小块)</p>
<p dir="ltr">粘米粉 270克<br>
玉米粉 30克<br>
水 350毫升 </p>
<p dir="ltr"><b>调味料:</b><br>
鸡粉 1茶匙<br>
盐 3/4 茶匙<br>
五香粉 3/4茶匙<br>
糖 1茶匙<br>
胡椒粉 适量 </p>
<p dir="ltr"><b>做法:</b><br>
1) 稍微炸过芋头(也可用气炸锅),备用。<br>
2) 热两汤匙油和一小匙麻油,依序炒香腊肠,香菇和虾米。(=配料)<br>
3) 粘米粉和玉米粉加入350毫升室温水搅拌均匀,加入配料。(=米浆)<br>
4) 芋头加入650毫升水和全部调味料一起煮滚,然后冲入米浆里搅拌均匀。<br>
5) 倒入已抹油的八吋四方形蒸盘,大火蒸约45-50分钟。冷却后才脱膜 (用一个盘子盖在蒸盘上然后倒扣就行了)。</p>
<p dir="ltr"><b>温馨提示:</b><br>
1) 配料方面主要是虾米,腊肠和香菇可不放,份量也随自己喜欢。<br>
2) 用葱头油制作会更香,但因为家里没有小葱头所以省略了。<br>
3) 配料和芋头可以事先准备收在冰箱里。</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-cK6976OAnA4/VnAiuBp5KCI/AAAAAAAAG40/X3J9PAIpIdw/s1600/IMG_20151210_081157_mh1450186740484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-cK6976OAnA4/VnAiuBp5KCI/AAAAAAAAG40/X3J9PAIpIdw/s640/IMG_20151210_081157_mh1450186740484.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-X4pvEAt70u0/VnAivP8b8dI/AAAAAAAAG48/P9EdC-I5wXk/s1600/IMG_20151210_081141_mh1450186958837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-X4pvEAt70u0/VnAivP8b8dI/AAAAAAAAG48/P9EdC-I5wXk/s640/IMG_20151210_081141_mh1450186958837.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-YLgTWOjxcrY/VnAiwOpGZiI/AAAAAAAAG5E/Nj6PvupL560/s1600/IMG_20151209_210430_HDR_mh1450186606384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-YLgTWOjxcrY/VnAiwOpGZiI/AAAAAAAAG5E/Nj6PvupL560/s640/IMG_20151209_210430_HDR_mh1450186606384.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-QE0B9Bg2Aa8/VnAiw9xGKeI/AAAAAAAAG5M/yQI1R9G-zW0/s1600/IMG_20151209_195945_mh1450186521325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-QE0B9Bg2Aa8/VnAiw9xGKeI/AAAAAAAAG5M/yQI1R9G-zW0/s640/IMG_20151209_195945_mh1450186521325.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-V7Y68wLzRso/VnAizdmtsbI/AAAAAAAAG5U/eICrt6lpWAk/s1600/IMG_20151209_195514_mh1450186366318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-V7Y68wLzRso/VnAizdmtsbI/AAAAAAAAG5U/eICrt6lpWAk/s640/IMG_20151209_195514_mh1450186366318.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com3tag:blogger.com,1999:blog-7896523745350705073.post-35721694844562929282015-06-07T16:06:00.001+08:002015-06-07T16:06:13.706+08:00上海菜饭 <p dir="ltr">简单的一锅熟就是丰盛的一餐 :) </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-U67-zv3-FQE/VXP7aLyJfGI/AAAAAAAAG4Y/qhfB4OuAhVY/s1600/IMG_20150602_185646_1433244185853_mh1433664197930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-U67-zv3-FQE/VXP7aLyJfGI/AAAAAAAAG4Y/qhfB4OuAhVY/s640/IMG_20150602_185646_1433244185853_mh1433664197930.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-zw5aM8FJfjg/VXP7cytjsrI/AAAAAAAAG4g/w6Y6eHw2KHU/s1600/IMG_20150602_185659_1433244048993_mh1433664248154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-zw5aM8FJfjg/VXP7cytjsrI/AAAAAAAAG4g/w6Y6eHw2KHU/s640/IMG_20150602_185659_1433244048993_mh1433664248154.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com4tag:blogger.com,1999:blog-7896523745350705073.post-63644712756030802872015-04-12T10:16:00.001+08:002015-04-12T12:32:05.455+08:00午餐肉圈煎蛋 <p dir="ltr">今天准备了午餐肉汉堡包做早餐,因为不想让小孩吃太多罐头食品,在煎午餐肉时突然想到了这个idea。</p>
<p dir="ltr">温馨提示:<br>
◇ 午餐肉要切厚片<br>
◇ 鸡蛋不能太大颗</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-7sVqkexG_uo/VSnVYKQN1ZI/AAAAAAAAG30/UhEr7IWQZOw/s1600/IMG_20150412_085543_mh1428804264461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-7sVqkexG_uo/VSnVYKQN1ZI/AAAAAAAAG30/UhEr7IWQZOw/s640/IMG_20150412_085543_mh1428804264461.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-GZw6qD9oQxw/VSnVaZMX4JI/AAAAAAAAG38/f87Of3qukAY/s1600/IMG_20150412_090009_mh1428804018757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-GZw6qD9oQxw/VSnVaZMX4JI/AAAAAAAAG38/f87Of3qukAY/s640/IMG_20150412_090009_mh1428804018757.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-_7D3dZQS1VQ/VSnVb8uPvEI/AAAAAAAAG4E/AlTLlXC__fI/s1600/IMG_20150412_091229_1428802083413_mh1428803862430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-_7D3dZQS1VQ/VSnVb8uPvEI/AAAAAAAAG4E/AlTLlXC__fI/s640/IMG_20150412_091229_1428802083413_mh1428803862430.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com8tag:blogger.com,1999:blog-7896523745350705073.post-21563399448410406602015-04-09T19:55:00.001+08:002015-04-09T19:56:04.581+08:00Mrs. NgSK's Butter Cake<p dir="ltr">Baked the famous <a href="http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1">Mrs. NgSK's butter cake</a> last night ..... not the first time but still in love with the no-crack top and velvety texture. </p>
<p dir="ltr">Here is my adaptation:-<br>
◇ Cut down sugar to 170g<br>
◇ Replace 200g self-raising flour to 200g plain flour + 2 tsp baking powder<br>
◇ 170C 40 mins, change to 160C for the last 5-8 mins when the top has browned. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-AuPNwFWpjYQ/VSZowVa3K2I/AAAAAAAAG3Y/MyfR5upmk-E/s1600/IMG_20150409_011211_1428539789908_mh1428579479861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-AuPNwFWpjYQ/VSZowVa3K2I/AAAAAAAAG3Y/MyfR5upmk-E/s640/IMG_20150409_011211_1428539789908_mh1428579479861.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-RhVbsuzMVeo/VSZoyoZXUhI/AAAAAAAAG3g/-J_KTOwhnkg/s1600/IMG_20150409_011129_mr1428513842162_mh1428579606643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-RhVbsuzMVeo/VSZoyoZXUhI/AAAAAAAAG3g/-J_KTOwhnkg/s640/IMG_20150409_011129_mr1428513842162_mh1428579606643.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com2tag:blogger.com,1999:blog-7896523745350705073.post-38971548845322852972015-03-01T21:06:00.001+08:002015-03-01T21:35:19.476+08:00No-Bake Rainbow Cheesecake 免烤彩虹芝士蛋糕<p dir="ltr">Happy goat year everyone! I made this cake for my son's birthday which fall within CNY period. It tastes like a cold dessert which is suitable for the recent hot weather.</p>
<p dir="ltr"><b>Ingredients: </b>(make one 8" round cake)<br>
(A)<br>
15pcs Oreo biscuits (remove icing and crush finely)<br>
50g melted butter <br>
(B)<br>
100g castor sugar/fine sugar<br>
18g gelatin<br>
300ml warm water <br>
(C)<br>
500g cream cheese (room temp)<br>
1 tbsp condensed milk (optional)<br>
2 tsp vanilla extract<br>
(D)<br>
200g dairy whipped cream (whip till stiff peak and keep in fridge till needed)</p>
<p dir="ltr"><b>Method:</b><br>
1) Combine crushed biscuit and melted butter in a mixing bowl. With the back of a spoon or spatula, press the biscuit crumbs firmly onto the base of a 8" springform pan or cake ring. To ensure the base is even, I used a flat-bottom cup to smoothen crumbs. Keep in freezer while you prepare for the batter.<br>
2) Mix (B) and stir to ensure gelatin is dissolved. Ensure no lumps. If there is, remove or strain away the lumps. Let it cool to room temp.<br>
3) Beat (C) at slow speed till creamy and smooth.<br>
4) Slowly pour gelatin mixture while beating slowly. Ensure all incorporated and now batter should be runny consistency.<br>
5) Add whipped cream and mix with slow speed till well combined.<br>
6) Divide batter into 6 equal portions, add colouring and mix well. Pour batter into pan, one colour after another (start with purple and end with pink). Leave it in the freezer to set for about an hour or in chiller for several hours till set. </p>
<p dir="ltr">(Recipe briefly adapted from <a href="rengreedyhorse.blogspot.sg/2013/06/ice-cream-cheesecake-wanted-to-attempt.html?m=1">here</a>)</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-_s0M0Qr9zGk/VPMTRHqm-eI/AAAAAAAAG2c/wHMheNt1ud0/s1600/IMG_20150225_105101_mr1424833407004_mh1425215457539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-_s0M0Qr9zGk/VPMTRHqm-eI/AAAAAAAAG2c/wHMheNt1ud0/s640/IMG_20150225_105101_mr1424833407004_mh1425215457539.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-DpVO3SD0chI/VPMTThNrntI/AAAAAAAAG2k/wf0H1UPzSWE/s1600/IMG_20150225_110928_mh1425215415299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-DpVO3SD0chI/VPMTThNrntI/AAAAAAAAG2k/wf0H1UPzSWE/s640/IMG_20150225_110928_mh1425215415299.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-c6IR0onvy7M/VPMTVpGq9II/AAAAAAAAG2s/fNNHJnvEykk/s1600/IMG_20150225_111828_mh1425215535680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-c6IR0onvy7M/VPMTVpGq9II/AAAAAAAAG2s/fNNHJnvEykk/s640/IMG_20150225_111828_mh1425215535680.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-elKA8M6P4v0/VPMTYW-E2EI/AAAAAAAAG20/z8QAoRwgyWw/s1600/IMG_20150223_214630_mh1425215737944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-elKA8M6P4v0/VPMTYW-E2EI/AAAAAAAAG20/z8QAoRwgyWw/s640/IMG_20150223_214630_mh1425215737944.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-21682432996819623962015-01-01T12:55:00.001+08:002015-01-01T12:55:35.550+08:00Happy New Year 2015!<p dir="ltr">Happy New Year everyone! Let's cheer for a great year ahead! ☆☆☆</p>
<p dir="ltr">Here's some photo review of my 2014 food journey. :)</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-QsymEzvkIqg/VKTTOk6bfQI/AAAAAAAAG08/dggDV8Uok78/s1600/img1420087308493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-QsymEzvkIqg/VKTTOk6bfQI/AAAAAAAAG08/dggDV8Uok78/s640/img1420087308493.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-GwOP4-M7m4I/VKTTQF55W4I/AAAAAAAAG1E/mzA5LgsHLU0/s1600/img1420087913885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-GwOP4-M7m4I/VKTTQF55W4I/AAAAAAAAG1E/mzA5LgsHLU0/s640/img1420087913885.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-zV80ed3v_es/VKTTRfuDgJI/AAAAAAAAG1M/r78swjWBgAo/s1600/img1420087701709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-zV80ed3v_es/VKTTRfuDgJI/AAAAAAAAG1M/r78swjWBgAo/s640/img1420087701709.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com7tag:blogger.com,1999:blog-7896523745350705073.post-81947117533036137732014-12-29T10:22:00.001+08:002014-12-29T10:22:57.793+08:00Banana Pancake Again<p dir="ltr">Banana pancake for breakfast two days in a row. Enjoy! :)</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-iRnyDPCOr54/VKC6_0dY8-I/AAAAAAAAG0s/FBuVbNahG6o/s1600/IMG_20141229_085446_mh1419817777963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-iRnyDPCOr54/VKC6_0dY8-I/AAAAAAAAG0s/FBuVbNahG6o/s640/IMG_20141229_085446_mh1419817777963.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-30326482962347239892014-12-28T10:43:00.001+08:002014-12-28T10:43:42.952+08:00Banana Pancake 香蕉松饼<p dir="ltr">星期天的早晨能为心爱的家人做早餐感到特别幸福。♡</p>
<p dir="ltr">用了两根吃剩的熟透香蕉,压烂后加入两颗蛋搅拌均匀,加入适量面粉,一小撮发粉,再挤点枫糖浆,拌成一个有点浓稠的面糊,然后用不沾锅煎一煎就完成了。加入香蕉的松饼特别好吃,孩子很喜欢,早餐吃得特别多。</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-rxVwK7LE04M/VJ9uMroqxLI/AAAAAAAAG0U/_oA4-vt7Ms0/s1600/IMG_20141228_095621_mh1419733005579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-rxVwK7LE04M/VJ9uMroqxLI/AAAAAAAAG0U/_oA4-vt7Ms0/s640/IMG_20141228_095621_mh1419733005579.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-sS4ZjlUOyp0/VJ9uWmL3y2I/AAAAAAAAG0c/FEzzljqYXi4/s1600/IMG_20141228_095644_mh1419732848410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-sS4ZjlUOyp0/VJ9uWmL3y2I/AAAAAAAAG0c/FEzzljqYXi4/s640/IMG_20141228_095644_mh1419732848410.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-90263579508502276962014-12-25T17:11:00.001+08:002014-12-25T17:16:22.980+08:00Christmas Strawberry Shortcake<p dir="ltr"><b>Merry Christmas</b> to all my dear friends and readers! ♡</p>
<p dir="ltr">Here's my bake for Christmas, no log cake this year, just a simple strawberry shortcake. </p>
<p dir="ltr">Cake recipe refer to <a href="http://caroleasylife.blogspot.sg/2014/07/fruit-ice-cream-cake.html?m=1">Carol</a>. </p>
<p dir="ltr"><b>Ingredients:</b><br>
2 eggs <br>
60g sugar<br>
1/2 tsp lemon juice (or 1/8 tsp cream of tartar)<br>
80g cake flour<br>
1/2 tsp vanilla extract }<br>
1 tsp vegetable oil } not in original recipe<br>
Some icing sugar </p>
<p dir="ltr">200ml dairy cream<br>
20g sugar<br>
Some strawberries </p>
<p dir="ltr">Syrup mixture: <br>
Dissolve 12g of sugar in 20g hot water. Add 1 tsp rum when it has cool down.</p>
<p dir="ltr"><b>Method:</b><br>
To make the cake, refer to the video <a href="http://caroleasylife.blogspot.sg/2014/07/fruit-ice-cream-cake.html?m=1">here</a>. <br>
170C for about 12-13 mins.</p>
<p dir="ltr">Whip dairy cream and sugar to soft peak. You can chill the whisk and mixing bowl in freezer before hand and place the mixing bowl on ice while whipping. </p>
<p dir="ltr">To assemble, brush syrup mixture on one side or both sides of the cake as you like, sandwich with whipping cream and cut strawberries, decorate as desired. </p>
<p dir="ltr">Do not replace dairy whipping cream with non-dairy in this cake as dairy cream will make the cake taste much better. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-ZkXjTj1hKIw/VJvUkOhv97I/AAAAAAAAGzY/Cd5doFD0OLo/s1600/IMG_20141225_134332_mh1419495638480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-ZkXjTj1hKIw/VJvUkOhv97I/AAAAAAAAGzY/Cd5doFD0OLo/s640/IMG_20141225_134332_mh1419495638480.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-pRmlsLcSRMc/VJvUnAe927I/AAAAAAAAGzg/47wV2zqDfiQ/s1600/IMG_20141225_134818_mh1419494817403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-pRmlsLcSRMc/VJvUnAe927I/AAAAAAAAGzg/47wV2zqDfiQ/s640/IMG_20141225_134818_mh1419494817403.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-586SRyBMJ1A/VJvUp9DSlhI/AAAAAAAAGzo/bIq58cO371o/s1600/IMG_20141225_134508_mh1419494207176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-586SRyBMJ1A/VJvUp9DSlhI/AAAAAAAAGzo/bIq58cO371o/s640/IMG_20141225_134508_mh1419494207176.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-5pQfKcficmk/VJvUs6-zunI/AAAAAAAAGzw/ihoeZAxB6pw/s1600/IMG_20141225_134603_mh1419493625330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-5pQfKcficmk/VJvUs6-zunI/AAAAAAAAGzw/ihoeZAxB6pw/s640/IMG_20141225_134603_mh1419493625330.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-Bga7I-P2Xv8/VJvUwpshDjI/AAAAAAAAGz4/s1600/IMG_20141225_112057_mh1419495027001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-Bga7I-P2Xv8/VJvUwpshDjI/AAAAAAAAGz4/s640/IMG_20141225_112057_mh1419495027001.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-AnP7PGOO5FE/VJvV5JXFoDI/AAAAAAAAG0E/0yELTmQc9fQ/s1600/IMG_20141225_112057_mh1419495027001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-AnP7PGOO5FE/VJvV5JXFoDI/AAAAAAAAG0E/0yELTmQc9fQ/s640/IMG_20141225_112057_mh1419495027001.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com0tag:blogger.com,1999:blog-7896523745350705073.post-5473824677898091652014-11-16T17:57:00.001+08:002014-11-16T18:13:33.118+08:00Churros 西班牙肉桂油条<p dir="ltr">This small batch of Churros was done in less than half an hour but they were wiped out even faster by three monsters in the house. This explains how popular they are.....crispy outside and soft inside, indeed very tasty. </p>
<p dir="ltr"><b>Churros</b></p>
<p dir="ltr">Ingredients: <br>
(A)<br>
1 cup water<br>
1 tbsp sugar<br>
2 tbsp vegetables oil<br>
Pinch of salt<br>
(B)<br>
1 cup (140g) plain flour <br>
1/4 tsp baking powder</p>
<p dir="ltr">Coating:<br>
Cinnamon powder<br>
Sugar</p>
<p dir="ltr">Method:<br>
1) Mix (A) in a pot and cook till boiling. Remove from heat.<br>
2) Add (B), mix to form a dough.<br>
3) Set aside to cool down a <u><u>bit</u></u>. Meanwhile, mix cinnamon powder and sugar in a plate.<br>
4) Place cooked dough in a piping bag which fitted with a big star tip. Heat oil, pipe dough into hot oil and fry till golden brown.<br>
5) Coat with cinnamon sugar while it is still hot. </p>
<p dir="ltr">Note:<br>
1) I somehow had difficulty in piping the dough so I shaped it instead and used the back of the knife to cut some lines.<br>
2) Make 8.</p>
<p dir="ltr">(Recipe from <a href="http://youtu.be/Q6l41i48YvE">here</a>)</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-RdEwq0vjKYo/VGh0246mSrI/AAAAAAAAGys/eLdMerfL0Zc/s1600/IMG_20141116_165701_mh1416129672678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-RdEwq0vjKYo/VGh0246mSrI/AAAAAAAAGys/eLdMerfL0Zc/s640/IMG_20141116_165701_mh1416129672678.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-4KNelU2SjHA/VGh063b2QNI/AAAAAAAAGy0/KDQQ47lpPlU/s1600/IMG_20141116_165038_mh1416129757729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-4KNelU2SjHA/VGh063b2QNI/AAAAAAAAGy0/KDQQ47lpPlU/s640/IMG_20141116_165038_mh1416129757729.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-IjH2d9DC91k/VGh08--HObI/AAAAAAAAGy8/iuyZ3BQxDj4/s1600/IMG_20141116_162736_mh1416129963798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-IjH2d9DC91k/VGh08--HObI/AAAAAAAAGy8/iuyZ3BQxDj4/s640/IMG_20141116_162736_mh1416129963798.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com5tag:blogger.com,1999:blog-7896523745350705073.post-36170868141620666902014-11-14T11:02:00.001+08:002014-11-14T11:02:58.899+08:00Chili Crab 辣椒螃蟹<p dir="ltr">我的最爱!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-0xmCZ9xOjo4/VGVwwhGThzI/AAAAAAAAGyU/7juP_k4ZY4U/s1600/IMG_20141102_184553_mh1415934071698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-0xmCZ9xOjo4/VGVwwhGThzI/AAAAAAAAGyU/7juP_k4ZY4U/s640/IMG_20141102_184553_mh1415934071698.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-w5YfYXi748s/VGVwznoulGI/AAAAAAAAGyc/3E6J7xwF9OE/s1600/IMG_20141102_182649_1414927705384_mh1415933882277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-w5YfYXi748s/VGVwznoulGI/AAAAAAAAGyc/3E6J7xwF9OE/s640/IMG_20141102_182649_1414927705384_mh1415933882277.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com8tag:blogger.com,1999:blog-7896523745350705073.post-75949940375860335792014-11-09T21:52:00.001+08:002014-11-09T21:52:54.703+08:00Marshmallow Toast 棉花糖土司<p dir="ltr">早上做了这个给孩子当早餐,孩子觉得很新奇,看着开心,吃得也开心。</p>
<p dir="ltr">做法非常简单,土司涂牛油,放上棉花糖,160度烤几分钟到棉花糖变色即可。</p>
<p dir="ltr"><b>Marshmallow Toast</b><br>
Spead butter on toast, arrange marshmallow on top. Bake at 160C for a few mins till marshmallow turn brown.<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-3pdJT8a04Lw/VF9xmUN_ueI/AAAAAAAAGx0/6Kt5953sJmw/s1600/IMG_20141109_102714_mh1415540224639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-3pdJT8a04Lw/VF9xmUN_ueI/AAAAAAAAGx0/6Kt5953sJmw/s640/IMG_20141109_102714_mh1415540224639.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-J5KX9pmyVvs/VF9xpfYH1_I/AAAAAAAAGx8/SyjdYvOLTBw/s1600/IMG_20141109_102718_mh1415540281308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-J5KX9pmyVvs/VF9xpfYH1_I/AAAAAAAAGx8/SyjdYvOLTBw/s640/IMG_20141109_102718_mh1415540281308.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-7o47fKSP_O4/VF9xssQkaTI/AAAAAAAAGyE/feE7zVAZUBU/s1600/IMG_20141109_102556_mh1415540076752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-7o47fKSP_O4/VF9xssQkaTI/AAAAAAAAGyE/feE7zVAZUBU/s640/IMG_20141109_102556_mh1415540076752.jpg"> </a> </div>Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com2tag:blogger.com,1999:blog-7896523745350705073.post-74674247879522929772014-06-04T13:49:00.000+08:002014-06-04T13:49:49.304+08:00Home-cooked Curry and Roti Jala<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jNBALRHdYq8/U46vmXOSXDI/AAAAAAAAGrc/Q3vWTUkboTo/s1600/curry+&+roti+jala+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jNBALRHdYq8/U46vmXOSXDI/AAAAAAAAGrc/Q3vWTUkboTo/s1600/curry+&+roti+jala+013.jpg" height="640" width="496" /></a></div>
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<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">在存档里找到些旧照片,两年前的旧作,很适合今天阴凉的天气,就请大家吃咖哩鸡和</span>roti jala<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">吧!</span><o:p></o:p></div>
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<a href="http://3.bp.blogspot.com/-EFyWWHAlqWw/U46v7dWiYqI/AAAAAAAAGrs/Cc3S_j0FVJE/s1600/curry+&+roti+jala+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EFyWWHAlqWw/U46v7dWiYqI/AAAAAAAAGrs/Cc3S_j0FVJE/s1600/curry+&+roti+jala+010.jpg" height="640" width="478" /></a></div>
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<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></div>
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<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">虽然已经隔了差不多两年,但我还记得当时做</span>roti jala<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">的情景,还挺好玩的,开始时做不好,做了几个后基本上能掌握窍门了。</span><o:p></o:p><span lang="ZH-CN" style="font-family: SimSun;">咖哩鸡是用妈妈自制的</span>chili paste<span lang="ZH-CN" style="font-family: SimSun;">煮的,熟悉的味道最棒了。</span></div>
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<a href="http://4.bp.blogspot.com/-nEJY8wPJtv0/U46wEoWNAII/AAAAAAAAGr0/3AJbTwuH44A/s1600/curry+&+roti+jala+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nEJY8wPJtv0/U46wEoWNAII/AAAAAAAAGr0/3AJbTwuH44A/s1600/curry+&+roti+jala+015.jpg" height="640" width="478" /></a></div>
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<span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">希望能够继续经营这个部落格,虽然不知道下次更新会是时候,</span>till then <span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">大家一起加油吧!</span><o:p></o:p></div>
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<br />Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.com8