Grapes Scones – recipe copy from what’s cooking baking Emma Patmore
Ingredients:
225g / 8oz / 2 cups self-raising flour
1 tbsp caster sugar
Pinch of salt
75g / 2 ¾ oz / 1/3 cup butter, cut into small pieces
40g / 1 1/ 2 oz / 3 tbsp glace (candied) grapes
1 egg, beaten
50 ml / 2 fl oz / ¼ cup milk
Lightly grease a baking tray
Strain the flour, sugar and salt into a mixing bowl and rub in the butter with your fingers until the scone mixture resembles breadcrumbs
Stir in the grapes and add the egg
Reserve 1 tbsp of milk for glazing, and then add the remainder to the mixture. Mix together to form soft dough.
On a lightly floured surface, roll out the dough to a thickness of 2 cm / ¾ inches and cut out 8 scones, using a 5 cm / 2 inch cutter
Place the scones on to the baking tray and brush with the reserved milk
bake in a preheated oven, 220ºC / 425ºF /Gas mark 7, for 8-10 minutes or until the scones are golden brown
Leave to cool on a wire rack, then serve split and buttered.
2011年4月28日星期四
chocolate truffle cake
Ingredients
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
2011年4月27日星期三
Turkey
The PERFECT Christmas TurkeyThere's nothing more festive than a roast turkey for Christmas, shared with friends and family. Roasting a turkey may seem to be a daunting task but don't let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking time means you have plenty of time to slowly prepare everything else for a perfect gathering.
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
tiramisu
Prep Time:
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
2011年4月26日星期二
君度橙牛油蛋糕 orange pound cake
A. 牛油150g(叮熔) 砂糖108g 橙皮茸1個 橙皮刨絲1個(加糖水叮軟)
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
生煎包
食譜來自網上＋QQ改良
麵糰材料:
中筋粉 300g
冷水 180g
速發酵母 1/2茶匙
細砂糖 10g
鹽 1/4茶匙
油1湯匙
肉餡材料:
碎肥豬肉 100g
白菜 150g
蒜頭1粒（垛成蒜蓉）
醃肉調味料:
老抽 1大匙
生抽 1.5大匙
米酒 1大匙
細砂糖 1大匙
麻油 1大匙
雞粉1大匙
白胡椒粉 適量
粟粉 1大匙 (臨包餡前半小時加入撈勻)
裝飾：
蔥粒 5g
其他：
油2湯匙
水3湯匙
肉餡做法
： 1）將碎豬肉、碎肥肉加入調味料醃至少2小時
2）將菜洗淨抹乾，麵糰將近發好時切碎加入雞粉再與肉餡拌勻備用
麵糰做法:
1）將所有材料搓成光滑麵糰
2）將麵糰滾圓放入大鋼碗包上保鮮紙發酵至1.5倍-2倍大
3）將發好的麵糰移出至桌上，將空氣按壓排出，搓成長條，分割成8等份，然後滾圓，鬆弛15分鐘
做法：
1）麵糰轆成圓形薄片,包肉餡,將收口處捏緊
2）點一這水在包面灑一點蔥粒
3）包放平底鑊內，鬆弛5分鐘
4）放2湯匙油在平底鑊內慢火將底面煎至金黃色後加入3湯匙水
4）加水後蓋上鍋蓋火轉細火焗5分鍾
麵糰材料:
中筋粉 300g
冷水 180g
速發酵母 1/2茶匙
細砂糖 10g
鹽 1/4茶匙
油1湯匙
肉餡材料:
碎肥豬肉 100g
白菜 150g
蒜頭1粒（垛成蒜蓉）
醃肉調味料:
老抽 1大匙
生抽 1.5大匙
米酒 1大匙
細砂糖 1大匙
麻油 1大匙
雞粉1大匙
白胡椒粉 適量
粟粉 1大匙 (臨包餡前半小時加入撈勻)
裝飾：
蔥粒 5g
其他：
油2湯匙
水3湯匙
肉餡做法
： 1）將碎豬肉、碎肥肉加入調味料醃至少2小時
2）將菜洗淨抹乾，麵糰將近發好時切碎加入雞粉再與肉餡拌勻備用
麵糰做法:
1）將所有材料搓成光滑麵糰
2）將麵糰滾圓放入大鋼碗包上保鮮紙發酵至1.5倍-2倍大
3）將發好的麵糰移出至桌上，將空氣按壓排出，搓成長條，分割成8等份，然後滾圓，鬆弛15分鐘
做法：
1）麵糰轆成圓形薄片,包肉餡,將收口處捏緊
2）點一這水在包面灑一點蔥粒
3）包放平底鑊內，鬆弛5分鐘
4）放2湯匙油在平底鑊內慢火將底面煎至金黃色後加入3湯匙水
4）加水後蓋上鍋蓋火轉細火焗5分鍾
2011年4月18日星期一
饅頭
食譜如下：
黑糖饅頭DIY
我的黑糖饅頭食譜
是集BBH及網路上各家食譜之大成所完成的簡易型
材料:中筋麵粉400克, 酵母發粉6克,黑糖75克,水
步驟:1.以少許溫水攪拌發粉,靜置5分鐘使其發酵發泡
2.將麵粉及黑糖過篩,倒入1.發粉水
3.將2.和成麵團,在和麵期間多次少量的加水,無法成團就加些水,會黏手就加些麵粉
4.使其成不沾鍋之麵團即可
5.電鍋外鍋加些熱水,麵團包保鮮膜隔水保溫,插電後保溫25分鐘
6.因為麵團會發成兩倍大,所以保鮮膜不要包太緊
7.把膨大的麵團拿出來整形,先桿平後再捲起切成適當的大小
8.此次可以電鍋保溫25分鐘再次發麵;亦可靜置桌面,在上面鋪放熱布,待其再度膨大即可
9.另備鍋煮水來蒸,水沸後蒸約8分鐘即可,麵團下要放溼布才不會讓饅頭底部變硬
10.蒸好後不要立即開蓋,關火後約悶3-5分鐘再開蓋,以免饅頭皮變皺
要吃以前,在電鍋外鍋放1/4或1/3杯水,蒸約5-7分鐘即可 個蓋
黑糖饅頭DIY
我的黑糖饅頭食譜
是集BBH及網路上各家食譜之大成所完成的簡易型
材料:中筋麵粉400克, 酵母發粉6克,黑糖75克,水
步驟:1.以少許溫水攪拌發粉,靜置5分鐘使其發酵發泡
2.將麵粉及黑糖過篩,倒入1.發粉水
3.將2.和成麵團,在和麵期間多次少量的加水,無法成團就加些水,會黏手就加些麵粉
4.使其成不沾鍋之麵團即可
5.電鍋外鍋加些熱水,麵團包保鮮膜隔水保溫,插電後保溫25分鐘
6.因為麵團會發成兩倍大,所以保鮮膜不要包太緊
7.把膨大的麵團拿出來整形,先桿平後再捲起切成適當的大小
8.此次可以電鍋保溫25分鐘再次發麵;亦可靜置桌面,在上面鋪放熱布,待其再度膨大即可
9.另備鍋煮水來蒸,水沸後蒸約8分鐘即可,麵團下要放溼布才不會讓饅頭底部變硬
10.蒸好後不要立即開蓋,關火後約悶3-5分鐘再開蓋,以免饅頭皮變皺
要吃以前,在電鍋外鍋放1/4或1/3杯水,蒸約5-7分鐘即可 個蓋
2011年4月17日星期日
waffle
Ingredients
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
P.S can separent the egg , beat egg white first
Can use apple sauce to substitue the oil
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
P.S can separent the egg , beat egg white first
Can use apple sauce to substitue the oil
2011年4月15日星期五
tart shell recipe
INGREDIENTS:
1 3/4 cup flour
3/4 cup unsalted butter, cut into 1/4-inch cubes and frozen
1/2 cup confectioners' sugar
2 teaspoons finely shredded lemon peel
1/2 teaspoon kosher salt
OR
1/4 teaspoon salt
6 tablespoons ice water
8 tart pans (4- to 4 1/4-inch size) with removable bottoms
Turn this recipe into a puzzle! [click]
PREPARATION:
In food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on-off turns until most of the mixture resembles cornmeal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers.)
Pour 5 tablespoons ice water through feed tube. Process with 2 quick on-off turns. Scrape down sides. Process with 2 more quick on-off turns (mixture may not all be moistened).
Remove dough from bowl; shape into ball by gently pushing down with the heel of your hand so that the mixture will come together. (Add only as much water as needed. Too much water or mixing will make dough tough.)
Cover dough with plastic wrap or place in plastic bag and seal; chill 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 350 degrees F. Unwrap dough; divide into equal portions. On lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter.
Line a 4- to 4 1/4-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining pastry.
Line each pastry with a small circle of double thickness of foil. If you like, fill with pie weights. (Foil prevents the crust from shrinking.) Place tart pans on large baking sheet.
Bake 15 minutes. Remove baking sheet from oven. Carefully remove pie weights, if using, and foil. Return baking sheet to oven. Bake 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around edges. Remove from oven. Cool on a wire rack.
From Tapawingo restaurant, Ellsworth, Mich., as published in ``Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories'' by Dan Kaercher (Globe Pequot Press)
NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.
This recipe from CDKitchen for Pastry Tart Shells serves/makes 8
1 3/4 cup flour
3/4 cup unsalted butter, cut into 1/4-inch cubes and frozen
1/2 cup confectioners' sugar
2 teaspoons finely shredded lemon peel
1/2 teaspoon kosher salt
OR
1/4 teaspoon salt
6 tablespoons ice water
8 tart pans (4- to 4 1/4-inch size) with removable bottoms
Turn this recipe into a puzzle! [click]
PREPARATION:
In food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on-off turns until most of the mixture resembles cornmeal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers.)
Pour 5 tablespoons ice water through feed tube. Process with 2 quick on-off turns. Scrape down sides. Process with 2 more quick on-off turns (mixture may not all be moistened).
Remove dough from bowl; shape into ball by gently pushing down with the heel of your hand so that the mixture will come together. (Add only as much water as needed. Too much water or mixing will make dough tough.)
Cover dough with plastic wrap or place in plastic bag and seal; chill 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 350 degrees F. Unwrap dough; divide into equal portions. On lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter.
Line a 4- to 4 1/4-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining pastry.
Line each pastry with a small circle of double thickness of foil. If you like, fill with pie weights. (Foil prevents the crust from shrinking.) Place tart pans on large baking sheet.
Bake 15 minutes. Remove baking sheet from oven. Carefully remove pie weights, if using, and foil. Return baking sheet to oven. Bake 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around edges. Remove from oven. Cool on a wire rack.
From Tapawingo restaurant, Ellsworth, Mich., as published in ``Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories'' by Dan Kaercher (Globe Pequot Press)
NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.
This recipe from CDKitchen for Pastry Tart Shells serves/makes 8
2011年4月13日星期三
海參
材料
放大圖片
印尼烏參︰ 1條，約 220克
雞湯︰ 1 1/2杯
金華火腿︰ 60克，切片
油︰ 2茶匙
鵪鶉蛋︰ 20隻
老抽︰ 1/2茶匙
生粉︰ 1/4杯
炸油︰ 1杯
葱白︰ 2棵
薑︰ 1塊，約 15克
紹酒︰ 2湯匙
芡汁料
蠔油︰ 1茶匙
雞湯︰ 1杯
鹽︰ 1/4茶匙
糖︰ 1/2茶匙
生粉︰ 1茶匙滿
準備
1.烏參置明火上烤至四周起小泡，即投入一大鍋開水內，大火煮 10分鐘，蓋起，焗至翌日，便開始發脹(1)。如是再多焗一次，每日換水兩次，海參漲至飽和，張開便可見腸臟(2)，挖出洗淨。是時可用小擦擦去海參上之白灰(3)，在水下沖淨，用半條已足，片去切口深色部分(4)。
2.鑊內加入葱、薑、紹酒和水約 6杯，大火燒開，以竹笪夾着海參(5)，放下鑊內，改為中火，煮約 1小時至海參開始變軟，移出。
3.以油 2茶匙起鑊，中火稍爆薑葱，即加入雞湯、火腿，放下海參，攤平在竹笪上(6)，改為中小火，先煨一面，翻面再煨另一面至湯汁收乾，海參軟腍至筷箸容易插入(7)。
4.煨煮海參時可同步準備鵪鶉蛋。盛蛋在鋁碟上，加入少許水，放在鑊內大火蒸 10分鐘，移出在水下沖冷，去皮，置毛巾上吸乾水分，轉放在深碟內。
5.加 1/2茶匙老抽拌勻鵪鶉蛋，逐隻撲上生粉(8)。在小鍋內中火熱油一杯，分批炸鵪鶉蛋至金黃(9)。
1.調勻芡汁，下鑊後在中小火上鏟勻，煮至透明，加麻油亮芡(10)。
2.以竹笪協助海參出鑊，置於長盤上，擺鵪鶉蛋在海參中央，淋下芡汁供食。
放大圖片
印尼烏參︰ 1條，約 220克
雞湯︰ 1 1/2杯
金華火腿︰ 60克，切片
油︰ 2茶匙
鵪鶉蛋︰ 20隻
老抽︰ 1/2茶匙
生粉︰ 1/4杯
炸油︰ 1杯
葱白︰ 2棵
薑︰ 1塊，約 15克
紹酒︰ 2湯匙
芡汁料
蠔油︰ 1茶匙
雞湯︰ 1杯
鹽︰ 1/4茶匙
糖︰ 1/2茶匙
生粉︰ 1茶匙滿
準備
1.烏參置明火上烤至四周起小泡，即投入一大鍋開水內，大火煮 10分鐘，蓋起，焗至翌日，便開始發脹(1)。如是再多焗一次，每日換水兩次，海參漲至飽和，張開便可見腸臟(2)，挖出洗淨。是時可用小擦擦去海參上之白灰(3)，在水下沖淨，用半條已足，片去切口深色部分(4)。
2.鑊內加入葱、薑、紹酒和水約 6杯，大火燒開，以竹笪夾着海參(5)，放下鑊內，改為中火，煮約 1小時至海參開始變軟，移出。
3.以油 2茶匙起鑊，中火稍爆薑葱，即加入雞湯、火腿，放下海參，攤平在竹笪上(6)，改為中小火，先煨一面，翻面再煨另一面至湯汁收乾，海參軟腍至筷箸容易插入(7)。
4.煨煮海參時可同步準備鵪鶉蛋。盛蛋在鋁碟上，加入少許水，放在鑊內大火蒸 10分鐘，移出在水下沖冷，去皮，置毛巾上吸乾水分，轉放在深碟內。
5.加 1/2茶匙老抽拌勻鵪鶉蛋，逐隻撲上生粉(8)。在小鍋內中火熱油一杯，分批炸鵪鶉蛋至金黃(9)。
1.調勻芡汁，下鑊後在中小火上鏟勻，煮至透明，加麻油亮芡(10)。
2.以竹笪協助海參出鑊，置於長盤上，擺鵪鶉蛋在海參中央，淋下芡汁供食。
吉士-dish desert pudding
吉士香飄處處聞
南瓜︰ 400克
西米︰ 1/2杯
白糖︰ 1/2杯
水︰ 1/2杯+3/4杯
椰汁︰ 200克
牛油︰ 2湯匙+2茶匙
粟粉︰ 5湯匙
大雞蛋︰ 4隻
準備
1.中鍋內加水半滿，置於大火上，燒至水開，一次過倒下西米，改為中火，繼續煮至西米透明，便倒入密眼籮斗內以冷水沖透(1)，並將西米浸在一大盆冷水中，用前瀝去水分。
2.南瓜置日式小飯鍋內，加蓋，放入微波爐中，大火加熱 10分鐘(2)，移出擱涼後把南瓜肉刮出，過籮(3)壓成茸，棄去粗的纖維。
3.小碗內調勻粟粉和水 3/4杯成漿。
4.雞蛋留出 1個蛋黃，其餘同打散(4)。
布甸糊煮法
1.中鍋置於中大火上，加水及糖煮至糖溶，繼加入椰汁同煮(5)，倒下西米(6)，煮至大滾，攪入牛油拌勻(7)。
2.改為中火，逐少吊下粟米粉漿，邊倒邊攪拌均勻至煮熟(8)。
3.從中火降為小火，拌入雞蛋液(9)與西米和勻，最後加入南瓜茸，拌至布甸糊全部均勻為止(10)。
布甸焗法
1.取一耐熱圓形高 8厘米，直徑 17厘米的焗盤，用 2茶匙牛油擦勻內面，倒下布甸糊，在工作案上敲平表面(11)。
2.預熱焗爐至 190℃，置布甸於中格，烤 20分鐘後移出，掃上蛋黃(12)，再放回焗爐內，多焗 20分鐘至表面金黃便可移出供食。
南瓜︰ 400克
西米︰ 1/2杯
白糖︰ 1/2杯
水︰ 1/2杯+3/4杯
椰汁︰ 200克
牛油︰ 2湯匙+2茶匙
粟粉︰ 5湯匙
大雞蛋︰ 4隻
準備
1.中鍋內加水半滿，置於大火上，燒至水開，一次過倒下西米，改為中火，繼續煮至西米透明，便倒入密眼籮斗內以冷水沖透(1)，並將西米浸在一大盆冷水中，用前瀝去水分。
2.南瓜置日式小飯鍋內，加蓋，放入微波爐中，大火加熱 10分鐘(2)，移出擱涼後把南瓜肉刮出，過籮(3)壓成茸，棄去粗的纖維。
3.小碗內調勻粟粉和水 3/4杯成漿。
4.雞蛋留出 1個蛋黃，其餘同打散(4)。
布甸糊煮法
1.中鍋置於中大火上，加水及糖煮至糖溶，繼加入椰汁同煮(5)，倒下西米(6)，煮至大滾，攪入牛油拌勻(7)。
2.改為中火，逐少吊下粟米粉漿，邊倒邊攪拌均勻至煮熟(8)。
3.從中火降為小火，拌入雞蛋液(9)與西米和勻，最後加入南瓜茸，拌至布甸糊全部均勻為止(10)。
布甸焗法
1.取一耐熱圓形高 8厘米，直徑 17厘米的焗盤，用 2茶匙牛油擦勻內面，倒下布甸糊，在工作案上敲平表面(11)。
2.預熱焗爐至 190℃，置布甸於中格，烤 20分鐘後移出，掃上蛋黃(12)，再放回焗爐內，多焗 20分鐘至表面金黃便可移出供食。
賽螃蟹-dish
材料
放大圖片
蛋白︰ 5或 6隻(視乎蛋之大小)
獅子魚︰ 450克
油︰ 3湯匙+2茶匙
薑茸︰ 1茶匙
火腿茸︰ 2茶匙(隨意)
蛋白調味料
粟粉︰ 2茶匙＋水 1湯匙
牛奶︰ 3/4杯
白醋︰ 2滴
鹽︰ 1/4滿茶匙
無味精雞粉︰ 1/2茶匙（隨意）
獅子魚肉醃料
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1/2茶匙
麻油︰ 1茶匙
芡汁料
生粉︰ 1茶匙
清雞湯︰ 1/4杯
準備
1.獅子魚洗淨，揩乾，置於工作板上，從頭下斜割一刀，深及魚脊骨(1)。
2.把魚調頭，以尖刀從割口向翅骨片出魚肉(2)。把魚翻面，如上法割出其餘一面(3)。
3.置魚皮向下，按着魚肉小的一頭，持刀片入魚肉內，把魚皮起出(4)。
4.切魚肉成 2厘米長的塊，堆成一堆，粗切數下(5)，放在碗內，次第加入醃料同拌勻。
5.牛奶倒下碗內，另在小碗中調勻粟粉和水(6)，加入牛奶內，蛋白打散，亦放入牛奶內，然後加入其餘調味料一同拌勻(7)。
炒法
1.置中式易潔鑊於中火上，燒至鑊紅，下油 1湯匙，倒進一半的蛋白牛奶混合液(8)，改為小火鏟至八成熟，大部分凝結(9)，便鏟出至鋼篩內瀝油。
2.繼續下油 1湯匙，仍用小火燒至鑊紅，倒下另一半的蛋液，鏟動至稠，亦移出至鋼篩內(10)。
3.洗淨鑊，置回中大火上，鑊紅時下油 2茶匙稍爆薑茸，改為小火，下芡汁，鏟至汁稠，加入魚肉(11)煮至變色，約八成熟時，將所有炒蛋白回鑊，沿鑊邊澆下 1湯匙油，稍加翻動便可上碟(12)，可隨意撒些火腿茸在面上作裝飾。
放大圖片
蛋白︰ 5或 6隻(視乎蛋之大小)
獅子魚︰ 450克
油︰ 3湯匙+2茶匙
薑茸︰ 1茶匙
火腿茸︰ 2茶匙(隨意)
蛋白調味料
粟粉︰ 2茶匙＋水 1湯匙
牛奶︰ 3/4杯
白醋︰ 2滴
鹽︰ 1/4滿茶匙
無味精雞粉︰ 1/2茶匙（隨意）
獅子魚肉醃料
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1/2茶匙
麻油︰ 1茶匙
芡汁料
生粉︰ 1茶匙
清雞湯︰ 1/4杯
準備
1.獅子魚洗淨，揩乾，置於工作板上，從頭下斜割一刀，深及魚脊骨(1)。
2.把魚調頭，以尖刀從割口向翅骨片出魚肉(2)。把魚翻面，如上法割出其餘一面(3)。
3.置魚皮向下，按着魚肉小的一頭，持刀片入魚肉內，把魚皮起出(4)。
4.切魚肉成 2厘米長的塊，堆成一堆，粗切數下(5)，放在碗內，次第加入醃料同拌勻。
5.牛奶倒下碗內，另在小碗中調勻粟粉和水(6)，加入牛奶內，蛋白打散，亦放入牛奶內，然後加入其餘調味料一同拌勻(7)。
炒法
1.置中式易潔鑊於中火上，燒至鑊紅，下油 1湯匙，倒進一半的蛋白牛奶混合液(8)，改為小火鏟至八成熟，大部分凝結(9)，便鏟出至鋼篩內瀝油。
2.繼續下油 1湯匙，仍用小火燒至鑊紅，倒下另一半的蛋液，鏟動至稠，亦移出至鋼篩內(10)。
3.洗淨鑊，置回中大火上，鑊紅時下油 2茶匙稍爆薑茸，改為小火，下芡汁，鏟至汁稠，加入魚肉(11)煮至變色，約八成熟時，將所有炒蛋白回鑊，沿鑊邊澆下 1湯匙油，稍加翻動便可上碟(12)，可隨意撒些火腿茸在面上作裝飾。
豆餅-dish
材料
放大圖片
潮州硬豆腐︰ 3塊
鮮冬菇︰ 100克
冬筍︰ 1小隻
青豆仁︰ 1/4杯
甘筍︰ 1段，約 5厘米長
馬蹄︰ 4個
娃娃菜︰ 1,000克
鹽︰ 1/2茶匙
水 2杯+菇素 1茶匙
煎炸豆餅用油︰ 1杯
撲豆餅面用生粉︰約 2湯匙
薑︰ 2片
豆餅調味料
生粉︰ 2湯匙
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1茶匙
麻油︰ 1湯匙
油︰ 1湯匙
菇素︰ 1滿茶匙
頂上頭抽︰ 1湯匙
準備
1.用薑磨磨硬豆腐成絲至碗中，再用薯茸夾把豆腐絲壓碎(1)。
2.鮮冬菇以小掃掃淨，置微波爐內大火(100%火力)加熱 45秒，移出放在雙層廚紙上吸乾水分。每隻橫片成 3片(2)，先切絲後切小粒，如綠豆大小。
3.冬筍汆水 5分鐘，先切片，後切絲，再切小粒。
4.甘筍亦切小粒。馬蹄去皮後切小粒。青豆汆水，去皮後切碎(3)。
5.娃娃菜洗淨去老莢，每棵直切為數份(4)。
6.在大碗內的豆腐碎加入所有五色蔬(5)，下調味料同拌勻，以筷箸循一方向攪動至全部作料拌至均勻，醬油下至最後(6)。
7.以手作揉麵狀，把豆餅料搓成一團。取約 1/3杯搓成丸子(7)，然後壓平成圓餅，每餅薄撲上生粉以防散開，置碟上待炸(8)，約得 9-10個。
煎法
1.中式鑊內下油約 1杯，置於中火上，燒至油溫約為七成熱度，放下一半豆餅，耐心慢煎至餅底微黃(9)便翻面，同樣耐心煎至兩面顏色俱呈金黃(10)。鏟出。如法煎其餘豆餅。
2.揩淨鑊，下油 2湯匙(從炸油中取用)爆香薑片，投下娃娃菜鏟勻後加鹽、水 2杯和菇素，加蓋煮至菜將腍便放豆餅在菜面(11)，煮 10分鐘後，將菜堆起在中央，排豆餅在菜旁，使能吸收汁液，再蓋起多煮 5-7分鐘(12)，不用勾芡。
3.上碟時先圍菜在碟邊，上加豆餅，淋汁在面供食。
放大圖片
潮州硬豆腐︰ 3塊
鮮冬菇︰ 100克
冬筍︰ 1小隻
青豆仁︰ 1/4杯
甘筍︰ 1段，約 5厘米長
馬蹄︰ 4個
娃娃菜︰ 1,000克
鹽︰ 1/2茶匙
水 2杯+菇素 1茶匙
煎炸豆餅用油︰ 1杯
撲豆餅面用生粉︰約 2湯匙
薑︰ 2片
豆餅調味料
生粉︰ 2湯匙
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1茶匙
麻油︰ 1湯匙
油︰ 1湯匙
菇素︰ 1滿茶匙
頂上頭抽︰ 1湯匙
準備
1.用薑磨磨硬豆腐成絲至碗中，再用薯茸夾把豆腐絲壓碎(1)。
2.鮮冬菇以小掃掃淨，置微波爐內大火(100%火力)加熱 45秒，移出放在雙層廚紙上吸乾水分。每隻橫片成 3片(2)，先切絲後切小粒，如綠豆大小。
3.冬筍汆水 5分鐘，先切片，後切絲，再切小粒。
4.甘筍亦切小粒。馬蹄去皮後切小粒。青豆汆水，去皮後切碎(3)。
5.娃娃菜洗淨去老莢，每棵直切為數份(4)。
6.在大碗內的豆腐碎加入所有五色蔬(5)，下調味料同拌勻，以筷箸循一方向攪動至全部作料拌至均勻，醬油下至最後(6)。
7.以手作揉麵狀，把豆餅料搓成一團。取約 1/3杯搓成丸子(7)，然後壓平成圓餅，每餅薄撲上生粉以防散開，置碟上待炸(8)，約得 9-10個。
煎法
1.中式鑊內下油約 1杯，置於中火上，燒至油溫約為七成熱度，放下一半豆餅，耐心慢煎至餅底微黃(9)便翻面，同樣耐心煎至兩面顏色俱呈金黃(10)。鏟出。如法煎其餘豆餅。
2.揩淨鑊，下油 2湯匙(從炸油中取用)爆香薑片，投下娃娃菜鏟勻後加鹽、水 2杯和菇素，加蓋煮至菜將腍便放豆餅在菜面(11)，煮 10分鐘後，將菜堆起在中央，排豆餅在菜旁，使能吸收汁液，再蓋起多煮 5-7分鐘(12)，不用勾芡。
3.上碟時先圍菜在碟邊，上加豆餅，淋汁在面供食。
蝦gao - dish
材料
放大圖片
中蝦︰ 6両
肥豬肉︰ 2両半
冬菇︰ 8隻
菜心︰ 4條
調味料
(醃蝦調味料)
蛋白︰ 1隻
鹽︰ 1/5湯匙
糖︰ 1/5湯匙
生粉︰ 1湯匙
(芡汁)
上湯︰大半湯勺
糖︰ 1/5湯匙
鹽︰ 1/5湯匙
生粉︰ 1湯匙
胡椒粉︰適量
油︰少許
做法
1.中蝦去殼，用鹽洗擦。用毛巾包着蝦肉，扭乾水分。
2.用刀將蝦肉拍扁，再用刀剁成蓉。
3.蝦蓉加調味料撈勻，然後加入肥豬肉再攪勻，搓成球狀，大力撻八下撻成蝦膠。
4.冬菇浸軟後，下鹽汆水，拍上生粉，把蝦膠釀在冬菇上，用大火蒸四分鐘後倒去水分。
5.煮茨汁，最後下生粉埋芡，淋在冬菇上。菜心汆水，伴邊。
放大圖片
1.
放大圖片
2.
放大圖片
3.
放大圖片
4.
放大圖片
5.
Tips
1.用刀將蝦拍扁時，動作一拍一跣，有起膠作用。
2.蝦肉每三隻一起拍扁，別貪快一次過拍扁太多隻。
3.將蝦蓉和調味料撈勻攪動時，應以順時針方向，手勢要快，更易起膠。逆時針方向打成的蝦膠不夠爽。
1 / 2 Next Page
Next Media私隱聲明 刊登廣告 聯絡我們 Nielsen/ NetRatings© 2011 Next Media Interactive Limited. All rights reserved.
版權所有 不得轉載
放大圖片
中蝦︰ 6両
肥豬肉︰ 2両半
冬菇︰ 8隻
菜心︰ 4條
調味料
(醃蝦調味料)
蛋白︰ 1隻
鹽︰ 1/5湯匙
糖︰ 1/5湯匙
生粉︰ 1湯匙
(芡汁)
上湯︰大半湯勺
糖︰ 1/5湯匙
鹽︰ 1/5湯匙
生粉︰ 1湯匙
胡椒粉︰適量
油︰少許
做法
1.中蝦去殼，用鹽洗擦。用毛巾包着蝦肉，扭乾水分。
2.用刀將蝦肉拍扁，再用刀剁成蓉。
3.蝦蓉加調味料撈勻，然後加入肥豬肉再攪勻，搓成球狀，大力撻八下撻成蝦膠。
4.冬菇浸軟後，下鹽汆水，拍上生粉，把蝦膠釀在冬菇上，用大火蒸四分鐘後倒去水分。
5.煮茨汁，最後下生粉埋芡，淋在冬菇上。菜心汆水，伴邊。
放大圖片
1.
放大圖片
2.
放大圖片
3.
放大圖片
4.
放大圖片
5.
Tips
1.用刀將蝦拍扁時，動作一拍一跣，有起膠作用。
2.蝦肉每三隻一起拍扁，別貪快一次過拍扁太多隻。
3.將蝦蓉和調味料撈勻攪動時，應以順時針方向，手勢要快，更易起膠。逆時針方向打成的蝦膠不夠爽。
1 / 2 Next Page
Next Media私隱聲明 刊登廣告 聯絡我們 Nielsen/ NetRatings© 2011 Next Media Interactive Limited. All rights reserved.
版權所有 不得轉載
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