2019-07-25
今日好食谱, 甜点, 视频, 食谱, 食谱分类, 饮食画报
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2018-12-18
Ann Kok, 肉类, 饮食画报
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材料： 水豆腐 1盒， 红/黄灯笼椒 各半粒切丝， 西兰花 半粒， 蒜蓉 1匙， 小葱 1粒切片， 素食蚝油 1大匙， 盐巴 少许， 澹酱油 1大匙， 食水 半碗， 醃料； 鸡肉绞 250g， 胡椒粉 少许， 麻油 1小匙， 盐巴 少许， 做法： 将水豆腐倒入碟子中，在水豆腐表面划几刀，然后隔水大火蒸5分钟，盛起到掉多馀的水分。 把切好的蔬菜用烧水汤一下，盛起待用。 鸡肉绞加入所有醃料搅拌均匀，待用。 取出锅加入适量的食油，将醃製好的鸡肉绞，一匙一匙的加入煎至7分熟。 加入蒜蓉葱片爆香。然后加入素食蚝油食水大火煮滚。 再加入烫好的蔬菜，澹酱油，盐巴炒翻，即可铺在水豆腐上。
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2018-02-11
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 牛油 125g ♦ 糖粉 70g ♦ 蜜糖 1/2tsp ♦ 香草精 1/2tsp ♦ A蛋 1/2粒 ♦ 蛋黄粉 37g ♦ 普通面粉 220g（与蛋黄粉一起过筛备用） ♦ 现成黄梨馅 适量（a搓成每粒8g备用） 1）将牛油加入糖粉拌均，然后加入蜜糖和香草精拌均，再加入蛋液拌均，最后加入粉类拌均成团。 2）把面团分成每粒11g，包入馅料后搓成叶子形状，再用造型夹夹出纹路。 3） 放入预热烤箱以180度烤约12分钟，取出待凉后密封保存即可。（时间与温度都只供参考）
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2018-02-11
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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做法简易又香脆✿紫菜鳕鱼丝✿~ 份量–大约3小罐 ♦ 大发鳕鱼丝 4大包 ♦ 紫菜 约4片（可以在Jusco 找到） ♦ 蛋液 适量（全蛋） 1）将紫菜直剪一条条后再横剪3段，把5条鳕鱼丝对半折起，再用1段紫菜卷起，然后用蛋液封口. 2）放入预热烤箱以140度烤10-15分钟即可（时间与温度都只供参考）.
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2018-02-11
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 牛油 240g ♦ 幼糖 100g ♦ 普通面粉 350g（与蛋黄粉一起过筛） ♦ 蛋黄粉 20g（Custard Powder） ♦ 腰豆 100g（切半） ♦ 蛋黄 1粒（抹面用） 1）将牛油和幼糖打发后加入面粉和蛋黄粉拌匀成团。 2）将面团杆薄约0.5cm后印出喜欢的形状，排放上烤盘，表面抹上蛋黄放上腰豆，然后腰豆也涂上蛋黄。 3）放入预热烤箱以150度烤至15分钟即可。
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2018-02-11
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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(A) 牛油 150g，糖粉 130g (B) 蛋黃 2粒，蛋白 1粒，云尼拉香精 半小匙 (C) 粟米粉 350g，普通面粉 60g，奶粉 30g ♦ 将材料(A)和(B)一起拌打至滑，加入材料(C)拌均，再用星形花嘴以母指挤出S字在烤盘上，放入预热烤箱放底层，以150度烤15-20分钟（时间与温度都只供参考）。
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2018-02-11
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 肉碎 1kg ♦ Corn oil 3汤匙 ♦ 蚝油 3汤匙 ♦ 生抽 3汤匙 ♦ 幼糖 200gm ♦ 花雕酒 2汤匙 1）将全部材料腌制隔夜（盖好放进冰箱）。 2）第二天取出，烤盘铺上烘培纸，再将肉碎薄薄的铺上烤盘，不能看到洞洞哦（可以隔着烘培纸用捍面棍捍）。 3）放入预热烤箱以100度烤20分钟，取出剪一片一片再以160度烤10分钟，翻另一面，以160度烤10分钟，至到肉干的颜色为止（时间与温度都只供参考）
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2018-02-10
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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A： ♦ 牛油 250g ♦ 糖粉 50g ♦ A蛋 1粒 B： ♦ 奶粉 50g ♦ 普通面粉 360g（与奶粉一起过筛） 内陷： ♦ 现成凤梨馅 适量 1）将牛油和糖粉拌打至松，分次加入蛋液搅打均匀。 2）加入材料B拌匀成软团，盖好松弛20分钟。 3）将皮料称出所要份量，包入一份凤梨馅再按入模型内。（保留一些面团做表面装饰） 4）四方凤梨酥的表面装饰：将面团隔着塑胶袋擀薄，用黄梨模型印切出形状，铺上已压入模的饼皮上，黄梨中间用小刀按切出条纹，涂上蛋黄，叶子和尾端用Pandan Paste或绿色素涂上即可。 5）送入预热烤箱，以170度烤约25分钟，出炉可以马上脱模，侍冷却即可享用。 倪儿小唠叨： ♥ ×皮馅比例和温度都以个人做法写出，只供参考 ^^ ♥ ×四方模型我的比例是皮：24g；馅16g共40g ♥ ×黄梨模型我的比例是皮：22g；馅13g共35g ♥ ×黄梨形状的凤梨酥表面不必涂上蛋黄
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2018-02-02
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 幼花生酱 200克（用粗粒的也行） ♦ 普通面粉 400克（过筛） ♦ 糖粉 90克 ♦ 刀标油 110克（任何煮菜油都行） 1）将糖粉和花生酱拌匀，再加入面粉拌匀。 2）慢慢加入菜油搓成团，然后分成每粒10克，再用花嘴印上圈印。 3）表面涂上蛋黄液，放入预热烤箱以135度烤30-35分钟即可。（时间与温度都只供参考）
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2018-02-01
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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有了饼干枪就不必挤到手累，袋子挤破了还挤不出那个 XD 一分钟就可以搞掂一盘，省时又省力 ^^ ✿原味曲奇✿ ♦ 有盐牛油 340g（室温软化） ♦ 糖粉 110g ♦ 鸡蛋 2个（室温） ♦ 低筋面粉 440g ♦ 杏仁粉 60g ✿巧克力曲奇✿ ♦ 有盐牛油 340g（室温软化） ♦ 糖粉 120g ♦ 鸡蛋 2个（室温） ♦ 低筋面粉 400g ♦ 杏仁粉 50g ♦ 可可粉 50g 1）将有盐牛油加入糖粉用搅拌机打发（颜色稍微变白，体积蓬松）。 2）分次加入蛋液拌均（每加一次必须拌到蛋液完全吸收才加下一次）。 3）将低筋面粉与杏仁粉过筛拌入至看不到粉粒。（巧克力曲奇就多加可可粉拌入） 4）先预热烤箱，再将面糊装进饼干枪里，装上喜爱的造型模片，锁上盖子。 5）将面糊挤上烤盘（不可以铺油纸，也不可以用防粘烤盘，不然面糊会粘不上烤盘，直接挤上铝制烤盘即可）。 6）送入烤箱以150度烤15分钟即可（时间与温度都只供参考）。 ♥ 备注： ♥ – 杏仁粉能增加香气和酥松的口感，如果不加可以换成同等量的低筋面粉。 ♥ – 饼干枪可以在烘培店买到，价钱是RM28.95（价钱因地方而异）。 ♥ – 饼干枪的用法用写的难说明，建议亲们购买时可以先请教烘培店店员如何使用，也可以上youtube search一下 ^^
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2018-02-01
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 1： 無鹽奶油 350g 糖粉 200g 鹽 2.5g 香草精 适量 ♦ 2：全蛋 100g ♦ 3：低筋面粉 500g（过筛） ♦ 4：巧克力粒 適量 1）將材料1打至全發，慢慢加入材料2拌勻，再加入材料3拌勻即可。 2）用花形花嘴擠上烤盘，然后按压上巧克力粒。 3）放入预热烤箱以溫度160/150烤15分鐘轉面后再烤10分鐘，看底部是否上色，上色就可以出爐，如果還沒有上色，就再繼續烤至上色再出爐即可。
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2018-01-25
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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份量：49粒–约1小罐多 ♦ 牛油 125g ♦ 糖粉 70g ♦ 蜜糖 1/2tsp ♦ 香草精 1/8tsp ♦ 黄色素 少许（我用Electric Yellow） ♦ 鸡蛋 1/2粒（约28g） ♦ 蛋黄粉 37g ♦ 面粉 220g（与蛋黄粉一起过筛备用） ♦ 青色素 少许（我用Forest Green） ♦ 现成黄梨馅 适量（搓成每粒6g备用） 1）将牛油加入糖粉拌均，然后加入蜜糖，香草精和黄色素拌均。 2）分2次加入蛋液拌均，再加入粉类拌均成团即可开始做造型。 3）留少许面团（约5g）加入青色素拌均作为叶子，再把剩余面团分成每粒10g。 4）包入馅料后搓圆，用竹签在表面压出线条，再把青色面团捏成叶子形状后粘上，压出线条，排放上烤盘。 5） 放入预热烤箱以180度烤约12分钟，取出待凉后密封保存即可。（时间与温度都只供参考）
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2018-01-23
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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份量：75只（约2小罐） ♦ 牛油 250克（室温软化） ♦ 糖粉 80克 ♦ 马玲薯粉 250克 ♦ 低筋面粉 160克 ♦ 奶粉 2汤匙 ♦ KOKOKRUNCH 狗狗耳朵 ♦ 黑芝麻 狗狗眼睛 ♦ 巧克力粒 狗狗鼻子 ♦ 心型糖粒 狗狗嘴巴 1）将牛油和糖粉搅拌至松发，然后将马玲薯粉，低筋面粉和奶粉混合过筛，再分次加入打发好的牛油里拌均匀。 2）将面团分成每粒10克，搓圆后做造型，再放入预热烤箱以130-135-度烤35-40分钟即可。（时间与温度都只供参考）
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2018-01-22
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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♦ 牛油 125g（切小块） ♦ 幼糖 50g ♦ 黄糖（Brown Sugar） 100g ♦ B蛋 1粒 ♦ 香草精 1/2tsp ♦ 普通面粉 180g ♦ 可可粉 20g ♦ 苏打粉 1/2tsp ♦ 盐 1/4tsp ♦ M&M’s 巧克力 200g 1）将牛油用搅拌机打散，然后加入幼糖和黄糖拌均至顺滑。 2）将鸡蛋加入香草精拌均，再分两次加入牛油中拌均。 3）将所有粉类和盐一起过筛加入，用刮刀拌均。 4）将面团分成小份搓圆间隔排上烤盘（无需铺纸），然后稍微压扁，再压入3粒M&M’s巧克力. 5）放入预热烤箱以160度烤20分钟即可。（时间与温度都只供参考）
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2018-01-04
Winny Lim, 今日好食谱, 烘焙, 食谱, 饮食画报
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非常非常软的✿甜甜圈✿，我特地炸上色些，好香~ 份量~7粒50g的大甜甜圈和6粒20g的小甜甜圈 ♦ 高筋面粉 180g ♦ 低筋面粉 40g ♦ 奶粉 10g ♦ 盐 少许 ♦ 幼糖 45g ♦ 全蛋液 1粒 ♦ 酵母 3g ♦ 牛奶 90ml ♦ 牛油 50g 1）除了牛油外将其它的材料混合揉好。（我用大型搅拌机搅拌均匀，然后加入牛油搅打至可拉出薄膜状；用面包机的话就按打团跑到20分钟后加入牛油，再按20分钟至跑完即可） 2）将面团分割成每个50g的小面团（要做小粒的可分成20g），揉圆至光滑，然后盖好保鲜膜发酵1个小时（面团会比较粘，可以用高筋面粉当手粉）。 3）将发酵好的面团压一下排气，用手指在中间按出一个洞，再用两手的拇指和食指均匀的拉开，再盖好保鲜膜松弛10分钟. 4）烧热油至140度左右（可用木筷子放进油里测试，周围有很多小泡泡浮起即可），然后转至中小火，放入甜甜圈后不断的翻面，炸至两面呈金黄色即可捞起，马上沾上幼糖即完成。
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