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目前顯示的是 4月, 2014的文章

湯種超軟紅豆麵包

第一次嘗試用湯種+小麥蛋白粉做麵包。之前都是單獨用湯種或小麥蛋白粉,麵包的保濕度大概能維持不到一天,隔天品嚐時就必須要微波一下否則會覺得太乾。 自己做麵包就是這樣,健康無添加物,吃起來安心,但柔軟度就無法和外面的麵包店比較。 這次的組合讓我們很驚艷,目前已經第三天了,麵包還是很柔軟,以後都這樣做麵包好了!!! :D 之前看到有人用小麥蛋白粉也是很好奇,上網搜尋發現它是天然改良劑: (引用自 克萊兒點心小棧 )

Kabocha Squash and Ten-Grain Bread Loaf 南瓜十榖米吐司

我覺得南瓜也是百搭食物之一,不論是中式料理、西式料理或是甜點,都可以拿來當成主角。 這次拿南瓜來做吐司,加上十穀米,養生味十足呢!吐司成品口感鬆軟,帶淡淡蜂蜜香氣,我想以後應該會常常做這種口味喔! Kabocha squash is an Asian squashes which is often used in Chinese cuisines. I also think it is great for Western cuisine and even desserts! This time it is used in my bread making. This bread loaf also has 10 grains cereal which make the bread healthier! This bread loaf is so soft and smells so good since it includes honey!  I think I will make it often for my breakfast!

經典台式芋泥麵包

不知為何會莫名地被這種造型的麵包所吸引,經典的芋泥麵包和芝麻麵包,只要以這種造型現身,看得到餡料又灑上這麼多芝麻,就覺得好好吃~在台大的活大麵包店我就常買這種麵包! 自從吃習慣自製的麵包後,想起之前在麵包店買的麵包就會想說,天哪,我應該吃了一堆亂七八糟的東西吧! 因為自製麵包沒有那麼放改良劑,成品比較不那麼鬆軟,自製麵包最鬆軟的時刻應該就是剛出爐的時候了,所以剛出爐不管怎樣也要吃掉一個!自製麵包的用料實在,畢竟是自己做的,口感也比較紮實,現在吃外面鬆鬆軟軟的麵包反而心裡覺得怪怪的XD 很喜歡吃芋頭,煮湯煮火鍋,紅燒滷肉,做蛋糕麵包,都可以很好吃!讚讚!

Strawberry Custard Puffs 草莓卡士達泡芙

Now the strawberries are in season! Looking at the strawberries in a market, the various types of strawberry dessert are popping up in my brain. In addition to delicious strawberry cakes, I can't wait to try the strawberry puffs! The puff pastry is crunchy, combined with the soft custard and sour yet sweet strawberries, WHY NOT having afternoon tea at home today! 最近美國草莓好便宜啊!去超市時就忍不住買了兩盒,把草莓當水果吃就很讚了!但因為草莓做甜點總是很美,就決定要來做個草莓泡芙! 看著成品覺得,在家也能享用這樣的甜點,怎麼這麼幸福啊!! 自從愛上Baking後,好像也不那麼愛去外面買甜點吃了XD  除了各式各樣的巧克力以外啦! 自己親手做泡芙真的很有成就感!!