tag:blogger.com,1999:blog-28289823233564084832024-02-19T21:48:52.919+08:00夢幻廚房在我家 影音食譜 Dream Chef Home夢幻廚房在我家!跟著影音學做菜,夢幻廚房也會在你家!夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-2828982323356408483.post-68251130811211017572017-08-02T17:34:00.002+08:002017-08-02T17:52:41.629+08:002017(第20集)傳統古早味小吃粉粿 粉粿綠豆湯<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Q彈好吃、清涼消暑的傳統古早味小吃粉粿,有別於市售用黃色食用色素,我們學習老祖宗的智慧,取中藥材山梔子的天然黃色色素,不只顏色漂亮, 還</span><span style="font-size: x-large;">有清熱、消渴、活血、散瘀的功效.恰好適合炎炎夏日退火消暑氣.</span></div>
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<span style="font-size: x-large;">做出來的粉粿真的超級可愛的啦!根本是食用級的史萊姆吧.真的太療癒啦!重點是真的超級簡單又好吃.切的時候只要沾點水就防沾黏了,真的推薦大家ㄧ定要動手試試看.</span></div>
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<b><span style="color: #cc0000; font-size: x-large;">材料:</span></b></div>
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<span style="font-size: x-large;">樹薯粉(蓮藕粉也可口感較不如樹薯粉)200克(想更Q的可將50公克樹薯粉用日本太白粉取代)(日本太白粉即馬鈴薯澱粉)山梔子 6顆水500克</span></div>
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<span style="font-size: x-large;">做法:</span></div>
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<span style="font-size: x-large;">1. 500 公克的水取300公克倒入樹薯粉中調成粉漿水.</span></div>
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<span style="font-size: x-large;">2. 剩下200公克的水加入山梔子(可稍微拍碎放入藥材袋中)煮滾後再煮約1分鐘顏色呈黃色即可撈除山梔子渣.</span></div>
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<span style="font-size: x-large;">3. 將步驟1.拌勻.倒入步驟2.後快速攪拌至半流動奶黃色粉漿糊狀後即可關火(離火).</span></div>
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<span style="font-size: x-large;">4.將步驟3.的粉漿糊倒入抹油或鋪上烘焙紙的容器當中, 大火水蒸約15分鐘(傳統電鍋約1米杯蒸至跳起)蒸至黃色透明即可.</span></div>
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<span style="font-size: x-large;">5.取出放涼後表面倒些許飲用水後,切成適當大小,淋上自製黑糖蜜或蜂蜜後即可.或是加入自製蜜綠豆對水做的綠豆湯、或加入自製粉條,也別有ㄧ番滋味.</span></div>
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<span style="font-size: x-large;">*詳細糖蜜的做法可參考糖葫蘆那集的視頻.</span></div>
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<span style="font-size: x-large;">*蜜綠豆的做法請參考蜜綠豆那集的視頻.</span></div>
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<span style="font-size: x-large;">小撇步:</span></div>
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<span style="font-size: x-large;"><span style="font-family: "apple color emoji"; line-height: normal;">⭕️</span>不適合冷藏保存,口感會變硬.</span></div>
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<span style="font-size: x-large;"><span style="font-family: "apple color emoji"; line-height: normal;">⭕️</span>放室溫密封好兩天內食用完畢.</span></div>
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<span style="font-size: x-large;"><span style="font-family: "apple color emoji"; line-height: normal;">⭕️</span>粉粿想急速冷卻時,可放入冰箱密封冷藏'2小時以內(勿冰太久否則口感會變硬).</span></div>
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<span style="font-size: x-large;">⭕️太黏時只要記得沾些飲用水就會很好分割了.</span></div>
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<span style="font-size: x-large;"><span style="font-family: "apple color emoji"; line-height: normal;">👉</span>山梔子是天然黃色食材,在傳統中藥材行都買得到(便宜).山梔子屬性寒涼,味道偏苦,有清熱、消渴、活血、散瘀的功效.老祖宗的智慧,恰好適合炎炎夏日退火消暑氣,又可當天然的黃色素.雖然食材屬性較為虛寒,但因為使用的量不大,不必過度擔心.</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-15911237778673552932017-06-28T23:56:00.002+08:002017-06-28T23:56:44.743+08:002017(第18集)入口即化舒芙蕾鬆餅 仿日本排隊名店版<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">這道入口即化舒芙蕾鬆餅是參考日本電視節目的名店配方,主要是靠著打發蛋白, 增加麵糊的蓬鬆濕潤口感,接近戚風蛋糕的原理.因為店家通常希望蓬鬆效果更穩定,會額外添加了泡打粉!如果對蛋白打發成功沒什麼把握的朋友可以斟酌增加1/2小匙的無鋁泡打粉,增加成功的機率.(影片沒有加)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /><b><span style="color: #cc0000;">材料:</span></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">(ㄧ)<br />蛋黃 2個<br />牛奶 30g<br />低筋麵粉 30g<br />奶粉1小匙</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">(二)<br />蛋白2個<br />砂糖 20g<br /><br /><b><span style="color: #cc0000;">作法:</span></b><br />1. 將材料(ㄧ)混合液態材料後,將粉類材料過篩後加入,混拌成均勻麵糊備用.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">2.將事先冰凍過退冰的蛋白或加入幾滴檸檬或白醋或塔塔粉的蛋白液高速打發成粗泡沫狀.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">(冰凍後或加入上述物質都是為了讓蛋白更容易打發成功)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">3.分兩次加入砂糖,以高速將蛋白打至接近硬性發泡,提起攪拌棒,泡沫前端微堅挺即可.請注意提起攪拌棒時的速度如果太快,不管蛋白霜狀態為何,前方泡沫角度都會下垂,所以請慢慢的提起,檢查泡沫前端是否堅挺?最後用低速打一分鐘,調整發泡狀態,即可打出有光澤的蛋白霜.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">4.將一半的蛋白霜加入作法1.的麵糊.蛋白霜如果有結球的狀況,請先輕輕攪拌至質地均一,否則加入結塊的蛋白霜容易消泡.以橡皮刮刀切拌混合.輕柔迅速混合,避免破壞泡沫.邊混拌邊轉動攪拌盆.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">5.完成的麵糊沒有白色蛋白霜的痕跡即是完成的狀態.麵糊的質地不是稀稀水水的,外觀為蓬鬆飽滿才是成功的麵糊狀態.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">6.電熱烤盤用攝氏175-180度預熱,或用平底不沾鍋中火加熱.用杓子加入固定份量的麵糊,稍微調整麵糊形狀,盡量不要攤平麵糊.或是利用矽膠製厚模來固定麵糊,形狀比較漂亮.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">7.煎烘約2-3分鐘,確認上色即可翻面.再煎烤2-3分鐘即可完成.若用平底不沾鍋中途需</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">蓋上蓋子.用不鏽鋼鍋或鑄鐵鍋類需下油才能不沾,無法造成顏色均勻的鬆餅外表.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>小撇步:</b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">攪拌麵糊時不要過度攪拌,會使低筋麵粉產生筋性導致麵糊不易膨脹.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">煎烤麵糊時,為了避免破壞蛋白霜組織,請輕柔翻面.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">將煎烤好的鬆餅立刻移至盤中,放在熱鍋中太久會容易塌陷.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">煎完沒有立即食用鬆餅下縮是正常的.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-31823563818344374622017-06-20T13:38:00.000+08:002017-06-20T13:38:15.829+08:002017(第17集)古早味台菜 冷油雞 水晶油雞<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/HGHKDJX2iE4/default.jpg?sqp=CNjCncoF&rs=AOn4CLA6L8cXBBcNmGEU2ANhBQxNRMNXNQ" frameborder="0" height="266" src="https://www.youtube.com/embed/HGHKDJX2iE4?feature=player_embedded" width="320"></iframe></div>
<span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: 1.5px;">用煮雞的高湯製作成的浸泡醬汁,再加上蒜、紅蔥頭、青蔥做成的自製蔥香油.組合搭配起來就是又香又Q的冷油雞(水晶油雞)囉!家常或宴客、年菜都非常的適合.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #333333; font-size: 15px; letter-spacing: 1.5px;"><br /></span>
</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><span style="color: #cc0000;">材料:</span> </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">去骨仿土雞腿一隻(用肉雞口感效果不佳)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">蒜頭2粒</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">紅蔥頭2粒</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">水1200 ml</span></div>
<div>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
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<b><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">[浸泡雞腿醬汁]</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> 煮雞腿高湯 950ml左右</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">鹽 1.5大匙</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">味霖 3大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">炸蔥香油剩下的紅蔥酥</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></b></div>
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<b><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">[雞肉淋醬]</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">煮雞腿高湯 200ml左右</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">淡醬油或鮮美露 1.5大匙</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">鹽 1小匙</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">味霖 1小匙</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></b></div>
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<b><span style="background-color: white; color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">[蔥香油]</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>蒜頭 3顆(大)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>紅蔥頭 6顆</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>青蔥 2 支</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>耐高溫食用油 150 ml(我用冷壓橄欖、冷壓酪梨油)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">做法:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1.將水煮滾後,放入稍微拍扁的蒜及紅蔥頭,再放入去骨雞腿上下川燙3次後(定型外表),完全放入雞腿肉,再次滾沸後關小火計時15分鐘,關火悶10分鐘.(用密封保溫性良好的鍋具)</span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> 2.撈出雞腿後用冰水浸泡,煮雞腿剩下的即為高湯,要用來冷泡雞腿及調醬用.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">3.雞腿確實冷卻後泡入 <span style="color: #0b5394; font-weight: bold;">[浸泡雞腿醬汁]</span>的冷泡醬汁中約2小時.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">4.浸泡入味的雞肉切塊擺盤淋上<b style="color: #0b5394;">[雞肉淋醬]</b>再淋上<b style="color: #0b5394;"> </b><span style="background-color: white;"><b style="color: #0b5394;">[蔥香油]</b>即完成.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">小撇步:</span></b></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">放涼後放入冰箱冰一至兩天</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">用仿土雞做,皮會有脆脆的口感.</span></li>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>問與答:</b></span><span style="color: #1d2129;"><br /></span><br />
<div class="_1mf _1mj" data-offset-key="58jmn-0-0" style="color: #1d2129; direction: ltr; position: relative;">
<span data-offset-key="58jmn-0-0"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">⭕️煮雞時為何蒜頭紅蔥頭只劃幾刀不去皮?</span></span></div>
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<div class="" data-block="true" data-editor="dsad" data-offset-key="a166e-0-0" style="letter-spacing: -0.25999999046325684px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="a166e-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="a166e-0-0" style="background-color: white;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">因為煮完可直接去除,不想讓湯汁變的太混濁.</span></span></div>
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<div class="" data-block="true" data-editor="dsad" data-offset-key="begs1-0-0" style="letter-spacing: -0.25999999046325684px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="begs1-0-0" style="color: #1d2129; direction: ltr; position: relative;">
<span data-offset-key="begs1-0-0"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">⭕️做過ㄧ次後的冷泡高湯如何再利用?</span></span></div>
<div class="_1mf _1mj" data-offset-key="begs1-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="begs1-0-0" style="background-color: white;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">剩下的泡雞肉高湯可放冷藏,</span></span><span data-offset-key="5i0tj-0-0" style="color: #0b5394;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">只要再次簡單把去骨雞腿肉用電鍋蒸15分鐘悶10分鐘,</span></span><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">其他過程相同,即可冷泡多次的油雞.或ㄧ次冷泡多塊.</span></div>
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<div class="" data-block="true" data-editor="dsad" data-offset-key="1usv9-0-0" style="letter-spacing: -0.25999999046325684px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="1usv9-0-0" style="color: #1d2129; direction: ltr; position: relative;">
<span data-offset-key="1usv9-0-0"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">⭕️不再冷泡的高湯如何利用?</span></span></div>
<div class="_1mf _1mj" data-offset-key="1usv9-0-0" style="direction: ltr; position: relative;">
<span style="color: #0b5394;"><span data-offset-key="1usv9-0-0"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">最後剩下的高湯煮沸後放涼冷藏或冷凍,可以拿來炒菜、煮湯,</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">非常萬用.</span></span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-20199609981584603612017-06-14T00:45:00.000+08:002017-06-14T21:18:56.450+08:002017(第16集) 生酮飲食 防彈咖啡 Bulletproof Coffee 體重管理必學<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pvh6MhoxMDE/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/pvh6MhoxMDE?feature=player_embedded" width="320"></iframe></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<b><span style="font-size: x-large;">風靡歐美的</span></b><span style="font-size: x-large;">防彈咖啡(Bulletproof Coffee)的緣由~</span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">防彈咖啡的發明人叫阿普斯雷,之前在矽谷是做雲端計算的企業家,有錢之後的身體狀態很差,年紀輕輕就因為肥胖得了心臟病。阿普雷斯發現控制人體是否肥胖的根本原因是荷爾蒙失調。控制合成與代謝脂肪的控制系統被現代飲食擾亂了之後,就產生了過胖的問題。</span></div>
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<span style="font-size: x-large;"><br /></span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">防彈咖啡配方如下:</span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">低黴菌咖啡豆,最少兩湯匙無鹽的「草飼料黃油」(指不採用玉米或小麥殼作為飼料,僅使用牧草餵養的牛所產牛奶製成的黃油,富含歐米伽 3 脂肪酸及維生素),一到兩湯匙中鏈甘油三酸酯油(英文縮寫 MCT,這是一種易消化脂肪)也可用非濃縮的冷壓初榨椰子油取代.</span></div>
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<span style="font-size: x-large;"><br /></span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">咖啡:</span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">咖啡里的黃麴黴菌增殖很快,一定不要用時間放久的咖啡豆。當然,速溶咖啡就絕對不要考慮了.建議選擇莊園級的咖啡豆</span></div>
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<span style="font-size: x-large;"><b></b><br /></span></div>
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<span style="font-size: x-large;"><b>黃油</b>:</span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<span style="font-size: x-large;">需要使用草飼牛的黃油,不要使用穀飼牛的,因為穀飼牛的牛油內含有大量的麩質,這對麩質過敏大忌。麩質造成精神不振,有研究表明,也是老年痴呆症的元兇之一。草飼牛的黃油不算貴,紐西蘭的安佳奶油、法國依思尼(Isigny)都是.</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;"><b>椰子油</b>:</span></div>
<div style="font-family: 'Heiti TC Light'; line-height: normal;">
<b><span style="font-size: x-large;">選冷壓初榨椰子油</span></b><span style="font-size: x-large;">的作用很大.這種油含有大量的中鏈脂肪酸,對人體很好.另一種椰子油的萃取物C8 MCT,精神提振作用更佳。因為這種MCT提取物90%會直供大腦,為大腦產生更有能量效率的酮體。即使前一天吃了大量的碳水化合物,吃了之後也能讓血酮迅速提高.</span></div>
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<span style="font-size: x-large;">其實這就是ㄧ種生酮飲食的概念.高酮與低碳水化合物的攝入,可以給身體一個非飢餓性酮症的效果,同時還會調節胰島素和激素水平,對抑制飢餓激素的產生,使身體長時間感覺不到飢餓。當然無碳水化合物也很重要,因為碳水化合物會觸發身體儲存脂肪而不是分解脂肪成為能量.然後此碳水化合物消耗完就會觸發飢餓激素,讓身體去攝入食物.</span></div>
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<b><span style="font-size: x-large;">製作《防彈咖啡》有以下幾個步驟:</span></b></div>
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<span style="font-size: x-large;">1.現磨現煮或手沖一杯單一莊園級的咖啡(約180C.C.)</span></div>
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<span style="font-size: x-large;">2.加入1大匙約15ml的冷壓椰子油或MCT油</span></div>
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<span style="font-size: x-large;">3.加入個人體重所需的草飼奶(黃)油我加入約25公克</span></div>
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<span style="font-size: x-large;"> (台灣常見的草飼黃油是依思尼 或是安佳.可於超市、烘焙材料行、網路購買)</span></div>
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<span style="font-size: x-large;">4.放入果汁機、發泡機、電動食物攪拌器中攪打乳化,約莫15-20秒.</span></div>
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<span style="font-size: x-large;">基本一定要是單一莊園的咖啡豆.</span></div>
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<span style="font-size: x-large;">現磨半磅若是手沖,一天一杯來計算,16克的咖啡,沖泡出180C.C.的咖啡,約可食用2周左右.</span></div>
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<span style="font-size: x-large;">加入奶油後,一定要利用機器攪打乳化,如此就會產生『微胞』。</span></div>
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<span style="font-size: x-large;">微胞可以讓身體輕鬆利用更多的脂肪,同時經過這個作用後會比較好喝(簡單說就是乳化過程).</span></div>
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<span style="font-size: x-large;">單純用湯匙攪拌無法達到乳化微胞效果.</span></div>
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<span style="font-size: x-large;">防彈咖啡基本上不能喝隔夜或是冰的,因為有油脂會油水分離.</span></div>
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<span style="font-size: x-large;">其實我試過冰過也可以,拿出隔水加熱後搖ㄧ搖,就又差不多融合了.</span></div>
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<span style="font-size: x-large;">或是改用草飼的酥油取代草飼奶油,這樣就不會油水分離.</span></div>
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<span style="font-size: x-large;">起床的第一餐 用「防彈咖啡」替代其中<span style="line-height: normal;"><b>好的脂肪酸(MCT油 草飼奶油)</b></span>可以快速地為大腦提供能量.</span></div>
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<span style="font-size: x-large;">我目前會<span style="background-color: #f4cccc;">將15公克的黃油用15公克的亞麻仁油取代</span>, 能攝取更多身體的必需脂肪酸歐米伽 3 ,我覺得更健康.</span></div>
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<span style="font-size: x-large;"><span style="color: #38761d;">以下幾種人<span style="background-color: white;">不適用</span></span>:</span></div>
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<span style="font-size: x-large;">1.妊娠期和哺乳期的女性建議不要食用。</span></div>
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<span style="font-size: x-large;"><b>2.糖尿病</b>:MCTS可能會導致為酮類化學物質在體內積聚。這可能是糖尿病患者的問題。如果你有糖尿病,避免使用。</span></div>
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<span style="font-size: x-large;"><b>3.肝臟問題</b>:因為MCTS由肝臟初步處理後,他們會造成肝病患者嚴重問題。如果你有肝硬化或其他肝臟問題,避免使用。</span></div>
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<span style="color: #cc0000; font-size: x-large;">[以下資訊節錄自網路]</span></div>
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<b><span style="background-color: white; color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: x-large;">酮體供冬眠動物能量</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">有想過為什麼許多冬眠動物如北極熊等,能夠長達5個月不需要進食嗎?答案就是利用脂肪酸轉化成「酮體」(ketone)作為身體能量的來源。究竟什麼是酮體?振興醫院營養師林孟瑜解釋,人體細胞的引擎(粒腺體)在葡萄糖充足時,會優先燃燒葡萄糖來產生能量,再把多餘的葡萄糖轉換成肝醣、蛋白質或脂肪儲存起來。但若碳水化合物(醣類)吃得少,血液中的血糖(指葡萄糖)降低時,人就會先將肝醣分解成葡萄糖來利用。</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">當肝醣用完之後,人體會逼迫身體把脂肪轉換成「酮體」,再利用酮體替代葡萄糖來作為產生能量的原料,因為酮體可以取代葡萄糖作為細胞原料,進入粒腺體克氏循環(Krebs cycle)來製造能量。這就是為什麼許多冬眠動物,會趁夏秋季吃得肥胖臃腫,冬天可以躲在洞穴中長達5個月不必進食的原因,因為身體透過燃燒儲存在體內的脂肪,並將脂肪轉換為能量或奶汁來哺乳。</span></div>
<b><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: x-large;">極高脂肪、極低澱粉就是生酮飲食</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">簡單來說,生酮飲食(Ketogenic Diet)就是運用高脂肪、極低碳水化合物及適量蛋白質的飲食模式,透過強迫人體燃燒脂肪,有點類似模擬身體處在飢餓狀態下,逼身體產生「酮體」(而非醣類)作為能量來源的一種飲食模式。<br /><br />「脂肪含量要高到怎樣的程度,才能稱為生酮飲食呢?」林孟瑜進一步說明,正常生理情況下,人類對食物3大營養素的分配,是以碳水化合物為主要能量來源,透過攝取的醣類經消化過後會變成葡萄糖,讓身體當作能量來運用,其需要量約為50~60%,而脂肪為20~30%,蛋白質則為15~20%。</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">但若要達到利用高脂肪產生酮體的方式作為能量,就必須將飲食內容的碳水化合物降到非常低,要降低到小於5%,並將脂肪比例提高到80~90%,蛋白質維持為15~20%。如此一來,當肝臟將儲存的肝醣逐步分解成葡萄糖,直到不夠滿足身體需求的時候,就會動用到儲存的脂肪,並將其轉換成脂肪酸與酮體,取代原本應該由葡萄糖提供的能量來源,這就是生酮飲食的基本原理。</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-6907050506015114722017-05-30T00:48:00.002+08:002017-05-31T12:43:54.707+08:002017(第15集) 西點基礎篇 全蛋的打發 How to beat eggs and sugar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large; letter-spacing: -0.25999999046325684px;">甜點是一門斤斤計較的科學,牽一髮動全身.</span><br />
<span style="color: #1d2129; letter-spacing: -0.25999999046325684px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">糖對蛋糕的影響非常的大.砂糖的份量拿捏的對,能讓蛋糕打發時的氣泡更小更有光澤,體積也會較大.過度減糖,麵糊氣泡會顯得粗糙、過於柔軟,無法支撐麵糊,舀起麵糊落下時紋路很快就消失.烘培後,蛋糕體積也會產生明顯差異.</span></span><br />
<span style="color: #1d2129; letter-spacing: -0.25999999046325684px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">配方比例如果正確,蛋糕的紋理應該是細緻、潤澤感豐富、具有一定的彈力與柔軟度.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">比例有問題的蛋糕,相對的就是口感粗糙、孔洞大、口乾偏乾、偏鬆散、不柔軟.</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;"><br />以海綿蛋糕為例(無論是全蛋法或分蛋法),砂糖最佳的比例是雞蛋總重的40%~100%之間。雞蛋:砂糖:麵粉採用1 : 1 : 1來進行,是所謂重麵糊配方.1 : 0.5 : 0.5這樣的比重就是所謂</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">輕麵糊.</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;"><br />砂糖與麵粉這兩個成分都會吸取雞蛋中的水分,所以</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">最好能保持等比例來</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">增減,</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">因為</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">同步</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">增減</span><span style="color: #1d2129; letter-spacing: -0.25999999046325684px;">較能取得整體平衡.<br />當麵糊在烘烤過程膨脹時,澱粉就開始老化,而砂糖在這個時候,能提供保水(濕)性來延緩澱粉的老化,使得海綿蛋糕能保持柔軟度.</span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;">所以打發全蛋的過程,糖也是重點,可以穩定打發的氣泡,讓氣泡更細更有光澤且穩定不消泡.所以千萬不要自行減低過多的糖,比例要合宜才是.</span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;">另外蛋液黏稠度高又帶有油脂不好打發,需要用物理的角度改變蛋液的表面張力,將蛋液溫度拉升至攝氏37-43度之間,當張力改變,就會變得很好打發了!</span></span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;"><b>如何成功打發全蛋液?</b></span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;"><br /></span></span>
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;">1.將材料份量內的雞蛋打入攪拌盆當中.</span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;"><br /></span></span>
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;">2.加入材料份量內的糖.盡可能是白砂糖、砂糖、三盆糖之類的糖,較不會因其他變數影響打發.然後盡量不要過粗顆粒.</span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;"><br /></span></span>
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;">3.初步攪拌成全蛋液.</span></span><br />
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="letter-spacing: -0.25999999046325684px;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #1d2129;"><span style="letter-spacing: -0.25999999046325684px;">4.</span></span><span style="background-color: white; color: #333333;">將大ㄧ點的淺鍋放入水加熱至60度左右熄火.放入ㄧ塊折疊好的毛巾或棉布在鍋底.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; color: #333333;">5.</span><span style="background-color: white; color: #333333;">全蛋液放入淺鍋中隔水加熱至攝氏37-43度.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #333333;"><span style="background-color: white;">6.</span></span><span style="background-color: white; color: #333333;">停止隔水加熱,以手持式電動攪拌機高速打至澎發.全程約10分鐘左右.若是桌上型攪拌機,全程約5分鐘可以打發完成.</span></span><br />
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<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">7.打發至~提起攪拌勺時打發蛋糊約3秒滴下即可.</span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">或是~在打發蛋糊上畫線、寫「8」,可呈現清晰的形狀,暫時不會消失線條的硬度.</span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">或是~插ㄧ根牙籤能直立在打發蛋糊上也算成功.</span></span><br />
<span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white;">或是~桌上型攪拌機大型球狀攪拌頭打發蛋糊拉高持續流下不斷狀態超過6秒.</span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></span>
<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">質地細緻有光澤,就是打發成功的狀態.</span></span><br />
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<span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white;">完整版海綿蛋糕影音</span></span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-63895772872492289702017-05-25T00:23:00.002+08:002017-05-25T00:23:42.488+08:002017(第14集) 乾煎雞腿排&泰式椒麻雞 ㄧ次學兩道菜 Thai Style Hot & Spicy Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;">一次學會兩道料理,將『乾煎雞排』加上『椒麻醬汁』就是超開胃下飯的泰式椒麻雞了!</span></b><br />
<b><span style="font-size: x-large;"><span style="color: #cc0000;"><br /></span></span></b>
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<b><span style="font-size: x-large;"><span style="color: #cc0000;">材料:</span></span></b><br />
<span style="font-size: x-large;">去骨雞腿(仿仔雞又稱半土雞)1-2支<br />高麗菜 1/8顆</span><br />
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<span style="font-size: x-large;">鹽 兩面各1小撮</span></div>
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<span style="font-size: x-large;">黑胡椒粉 適量<br /><b><br /></b></span></div>
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<span style="font-size: x-large;"><b style="background-color: white;"><span style="color: #38761d;">{椒麻醬汁}</span></b></span><br />
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<span style="font-size: x-large;">檸檬汁 半-1顆(依據喜好的酸度微調)<br />糖 2大匙<br />魚露 2大匙</span><br />
<span style="font-size: x-large;">醬油 1大匙(我偏好日式醬油較甘甜)<br />蒜末 1大匙(約2粒)</span><br />
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<span style="font-size: x-large;">花椒粉 1/4小匙(喜歡濃香可加到1/2小匙)<br />香菜 1-2小把</span><br />
<span style="font-size: x-large;">白胡椒粉 少許</span><br />
<span style="font-size: x-large;">冷壓白芝麻油或白芝麻粒 1小匙<br />辣椒(怕辣請去籽選不太辣的品種)適量</span></div>
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<span style="font-size: x-large;"><span style="color: #cc0000;"><b><br /></b></span></span>
<span style="font-size: x-large;"><span style="color: #cc0000;"><b>作法:</b></span></span></div>
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<span style="font-size: x-large;">1.高麗菜刨成細絲,用冰冷開水泡ㄧ下,瀝乾水分,放冰箱冷藏備用.</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;">2. 把椒麻醬汁材料切碎或調理機打碎後,混拌成調味醬汁.</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;">3. 在雞腿肉肉的那面切畫出格紋,除了稍微斷筋,也可讓肉更好熟透.<br /><br />4. 雞肉兩面灑上鹽及黑胡椒.稍微醃漬ㄧ下.<br /><br />5. 選擇有蓋密封導熱良好的鍋具(如果有黑色內裡鑄鐵鍋建議使用),下些許油,產生油紋後雞皮那面朝下煎,蓋上鍋蓋,保持中小火(想非常酥非常金黃要用中火)計時10-15分鐘.</span></div>
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<span style="font-size: x-large;">6. 開鍋確定白肉部分是否熟透及雞皮酥脆情況.如還有粉色汁液滲出,可自行增加乾煎時間.</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;">7.雞肉取出後切塊!將盤子放上先前處理好的高麗菜絲,把切好的雞肉整排放上,淋上調好的椒麻醬汁,即可上桌.</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>小撇步:</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-size: x-large;">從頭到尾雞皮貼鍋底乾煎,會讓雞皮造成近似油炸的酥脆口感.</span></li>
<li><span style="font-size: x-large;">選擇密封導熱良好的鍋具蓋上鍋蓋,雞肉內部的水份會在密封的鍋中造成熱循環,用雞本身的水份把肉的部分半蒸半煎熟.而貼底的雞皮沒碰到水汽,反而可以保持酥脆口感.所以盡量不必翻面.水分絕對可以讓肉熟透.</span></li>
<li><span style="font-size: x-large;">不加醬料的雞腿其實就是另ㄧ道料理~『乾煎雞腿排』,單吃也非常美味.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-37539525364382384892017-05-17T12:39:00.000+08:002017-05-17T12:39:19.394+08:00基礎果醬製作原理 荔枝玫瑰果醬製作<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">用天然水果自製的果醬,雖然保存期限較市售果醬短,但因沒有防腐劑與人工香料,健康又安心;能搭配麵包、吐司等各式夾料,甚至淋在甜點、冰點上,增加多層次的美味!</span><br />
<span style="font-size: x-large;">果醬的3種主原料是:水果、糖、檸檬汁.</span><br />
<span style="font-size: x-large;">糖可以是細砂糖、冰糖或二砂糖、蜂蜜、麥芽.因為使用不同種類的水果,甜度也不同,所以糖的比例可依個人喜歡的甜度做微調,不過因為糖有防腐的作用,所以份量也不能過低,通常不低於1/3.某些食譜會將糖和水果等比例,我個人覺得甜度太高了些,吃起來死甜,不過好處是甜度高,防腐作用也強(濃糖是天然的防腐劑).ㄧ般用到水果的1/2,防腐效果跟濃縮後的濃稠度就算很不錯了!如果真的還是怕太甜,可再減低至水果量的1/3,但水份ㄧ定要濃縮徹底才好,否則水份含量高,ㄧ濃稠感出不來,二比較不耐放.</span><br />
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<span style="font-size: x-large;">除了濃縮糖可造成濃稠感外,水果當中的果膠也可造成果醬的濃稠度.檸檬的酸可以引出水果中的果膠,但又因為不同水果果膠含量也有差異,有些果膠量少的水果,可適度加入膠質來取代不足的果膠.像是加入適量的吉利丁或吉利甚至是少量的寒天粉皆可.但大部分的水果都可靠單純的濃縮熬製達到天然濃稠的狀態.尤其是藍莓、小紅莓這類梅果,果膠超級豐富,就算不加檸檬,隨便煮煮都能成功!</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;">{玫瑰荔枝果醬}</span></div>
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<span style="font-size: x-large;">材料:</span></div>
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<span style="font-size: x-large;">新鮮手剝</span><span style="font-size: x-large;">荔枝肉(含汁) 750公克</span></div>
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<span style="font-size: x-large;">檸檬汁 1顆</span></div>
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<span style="font-size: x-large;">綿冰糖 300公克(冰糖打細)</span></div>
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<span style="font-size: x-large;">麥芽糖 (水麥芽)1大匙 <span style="color: #990000;">果膠含量低的水果可增加濃稠度</span></span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>作法:</b></span></div>
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<span style="font-size: x-large;">1.將荔枝去殼去籽秤重</span></div>
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<span style="font-size: x-large;">2.加入糖及檸檬汁、麥芽糖</span></div>
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<span style="font-size: x-large;">3.大火煮至滾沸後轉中火維持滾沸狀態.</span></div>
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<span style="font-size: x-large;">4.過程中不時撈除殘渣浮沫.</span><br />
<span style="font-size: x-large;">5.濃縮至濃稠狀態水份收乾即可關火.</span><br />
<span style="font-size: x-large;">6.趁熱倒入消毒好耐高溫的玻璃罐中,蓋上蓋子,翻轉倒立瓶子,放置到全涼,即可倒正放入冰箱冷藏即可.( </span><span style="font-size: x-large;">翻轉倒立瓶子可做到簡易真空)</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>小撇步:</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-size: x-large;">很多食譜有加糖、加檸檬靜置出水的時間,但我個人覺得視情況決定.通常稍微剝過或切過甚至調理機略打過,出水已很多,我通常不再靜置,直接就開始煮.</span></li>
<li><span style="font-size: x-large;">加入的糖色及麥芽糖或水麥芽,會影響成品的顏色.</span></li>
<li><span style="font-size: x-large;">不喜歡濃稠度高的,麥芽可省略.</span></li>
<li><span style="font-size: x-large;">放冰箱冷藏全程不沾到水,冷藏2-3個月不是問題.我的荔枝果醬水分收得很乾,甜度也夠,放了6個月也沒有問題,但建議無防腐劑還是儘早食用完畢.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-19041479776757118792017-05-15T23:30:00.001+08:002017-05-19T00:06:37.425+08:002017(第13集)基礎海綿蛋糕 Sponge Cake 全蛋打發式海棉蛋糕<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/BUppIXEsx9M/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/BUppIXEsx9M?feature=player_embedded" width="320"></iframe></div>
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">經典海綿蛋糕常被做成生日蛋糕的蛋糕基底,改個做法就可變成手指餅乾.用全蛋打發的方式製作而成的海綿蛋糕,因為麵糊具有細緻的氣泡,烘烤後可以呈現濕潤而且柔軟的口感,統稱為全蛋打發式海綿蛋糕.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">因為蛋黃中有油脂,所以打發全蛋不像單獨打發蛋白那麼容易.因此我們通常會將蛋液隔水加熱到攝氏37-43度上下的溫度再打發.隔水加熱後可以鬆弛蛋液,改變蛋液的表面張力,可以讓打發全蛋變得更輕鬆.不過千萬不要將蛋液加熱過頭,否則打發後會容易消泡,反倒會失敗.</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000; font-size: x-large;"><br /></span></b>
<span style="color: #cc0000; font-size: x-large;"><b>材料:</b></span></span><br />
<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">[15cm6吋圓型模]</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">全蛋2個<br />細砂糖60克<br />低筋麵粉60克<br />融化無鹽奶油(牛油)20克<span style="color: #38761d;">(也可ㄧ半用奶水或全脂牛奶,或全部用全脂牛奶)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">自製香草精<span style="color: #38761d;">(非必需 喜歡香草口味可以加入)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #cc0000;"><br /></b>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000; font-size: x-large;">影片用</span><span style="color: #cc0000; font-size: x-large;">[20cm8吋圓型模]</span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">全蛋5個<br />細砂糖140克<br />低筋麵粉150克<br />融化無鹽奶油(牛油)30克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">全脂牛奶 30公克</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">自製香草精</span><span style="color: #38761d; font-size: large;">(非必需 喜歡香草口味可以加入)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #cc0000;"><span style="font-size: x-large;"><br /></span></b>
<b style="color: #cc0000;"><span style="font-size: x-large;">做法:</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">1. </span><span style="font-size: x-large;">將模型中鋪上烘焙紙防沾.怕紙張移動,可以在模型上塗抹少量油讓紙張貼緊模型.</span></span><br />
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<span style="font-size: x-large;">2. </span><span style="font-size: x-large;">將大ㄧ點的淺鍋放入水加熱至60度左右熄火.放入ㄧ塊折疊好的毛巾或棉布在鍋底.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">3. </span><span style="font-size: x-large;">先將奶油隔水加熱融化成液體備用.(也可用微波爐加熱融化).全程<span style="background-color: #f4cccc;">保持微溫或常溫</span>液體狀態.(不要凝固就對了)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">4. </span><span style="font-size: x-large;">全蛋放入攪拌盆中,加入細砂糖隔水加熱至砂糖融化,全蛋液升溫至攝氏37-43度.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">5. </span><span style="font-size: x-large;">停止隔水加熱,持續以手持式電動攪拌機高速打至澎發.打發至提起攪拌勺時麵糊約2-3秒滴下一滴即可.或在麵糊上畫線、寫「8」,可呈現清晰的形狀,暫時不會消失線條的硬度,質地細緻有光澤,就是打發成功的狀態.(插ㄧ根牙籤能直立在麵糊上也算成功)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">6. 分兩次加入過篩的粉類,用切~撈~翻的手勢,攪拌均勻至看不到粉粒狀.另ㄧ手邊轉動攪拌盆.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><br />7. </span><span style="font-size: x-large;">將溶化的油脂及牛奶分別倒在矽膠刮刀上,再讓油分散到麵糊裡,攪拌均勻.這個動作可以避免油脂沉澱到麵糊底端,難拌勻. </span><span style="font-size: x-large;">油脂</span><span style="font-size: x-large;">全程</span><span style="background-color: white; font-size: x-large;">保持微溫或常溫</span><span style="font-size: x-large;">液體狀態.</span><span style="background-color: white;"><span style="font-size: x-large;"><span style="background-color: #f4cccc;">油脂加入會使麵糊消泡,所以下面動作步驟盡量快速完成</span>.</span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">8. </span><span style="font-size: x-large;">確實攪拌,但也要避免過度攪拌使得麵糊消泡.</span><span style="font-size: x-large;">麵糊倒入模型中.輕敲幾下.送進烤箱.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">9. </span><span style="color: #454545; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">以攝氏180-185度預熱烘烤10分鐘,降至攝氏170度烤20分鐘(請依自家烤爐上色情況自行微調溫度時間)中途若上色已夠漂亮,蛋糕表面可加張烘焙紙.出爐後取出用手指按壓蛋糕中央,如果具有彈性就代表已經烤好了.</span></span><br />
<span style="color: #454545; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">10. </span><span style="font-size: x-large;">將模具從十公分高度摔到桌面.(摔在桌面上所產生的衝擊力道,可以將澎發蛋糕體中殘留的蒸汽排出,使蛋糕的孔洞大小盡量ㄧ致.)</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">11. </span><span style="font-size: x-large;"><span style="background-color: white;">脫膜、</span><span style="background-color: #f4cccc;">倒置</span></span><span style="font-size: x-large;">在蛋糕架上冷卻(靜置這個狀態能讓蛋糕頂部平坦.)放微涼即可移除烘焙紙.</span></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">小撇步:</span></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">無鹽奶油可以改成其他種類的油脂,像是冷壓酪梨油、冷壓椰子油(溶化成液體狀態),甚至也可以用鮮奶取代.或是油脂、鮮奶各半.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">因為全蛋裡有蛋黃,所以不會有打過頭的問題,如果只有打發蛋白,才會有過硬或打過頭的問題.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">完成的成品高度約可到達6公分.低於6公分表示全蛋打發不足,或攪拌過頭消泡太多.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">海綿蛋糕在烤模裏烘烤時漲高性,也就是攀爬性佳,而戚風蛋糕則必需藉由烤模壁面慢慢地讓蛋糕體沿著烤模往上爬才能有絶佳膨發的效果. 所以海綿蛋糕可以使用防沾模,但戚風蛋糕則不行. 但最建議還是用烘焙紙,脫膜簡單.</span></li>
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<span style="font-size: large;">上圖為攪拌稍微過頭有消泡的情形,高度稍低、彈性稍差</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-24483336343096408292017-04-26T01:17:00.002+08:002017-04-26T01:17:04.549+08:00手切滷肉飯 台式古早味滷肉飯<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia, 'times new roman', serif; font-size: x-large;">滷肉飯在中南部又稱為肉燥飯,相較於用絞肉,以手切五花肉條滷製的肉燥,吃起來更有口感。美味的祕訣就在於選用層次豐富的三層肉,經燉煮釋出膠質,滷汁氣味飄香,讓人垂涎三尺。</span><br />
<span style="font-size: x-large;">之前分享過古早味萬用肉燥,只需將五花絞肉改成手切五花肉條,就能做出簡單美味的手切古早味滷肉飯了!不方便自己炸油蔥酥的朋友,可用市售的油蔥醬取代油蔥酥,效果也很好.對於忙碌的主婦、煮夫,是很不錯的選擇!</span><br />
<span style="font-size: x-large;">完成的手切肉燥除了拌飯、拌麵、炒麵、炒米粉、淋在各式的燙青菜、豆腐上,還能加上滷蛋、或將溏心蛋泡入、甚至淋在芋泥、馬鈴薯泥上,非常萬用!重點是真的很簡單.滷上一鍋,就能變化出超多美味的料理了!</span><br />
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<b><span style="color: #cc0000; font-size: x-large;">食材 :</span></b><br />
<span style="font-size: large;">豬五花肉切成細條 900公克(1公分正方條要口感的可切成1.5公分正方條 肉遇熱會縮)<br />豬皮ㄧ塊(想增加膠質黏稠度的可加)</span></div>
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<span style="font-size: large;">油蔥酥 半量杯(或鵝油蔥醬 3-4大匙)</span></div>
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<span style="font-size: large;">手工釀造醬油半量杯 <br />冰糖或砂糖 2-3大匙 (視喜愛的甘甜程度)<br />白胡椒適量 <br />米酒半量杯 <br />略蓋過肉條的水</span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>
<span style="color: #cc0000; font-size: x-large;"><b>作法:</b></span><br />
<span style="font-size: large;">1.豬皮加上1大匙米酒後,先用傳統電鍋外鍋1米杯蒸完跳起後,放溫涼切丁備用!(生的豬皮非常難切)</span><br />
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<span style="font-size: large;">2.豬五花肉先冷凍1-2小時成為半冷凍狀後,手切成1公分正方條狀.</span><br />
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<span style="font-size: large;">3.起油鍋將所有豬肉條下鍋拌炒至微白黃,翻炒至沒有粉紅色、香味釋出.</span><br />
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<span style="font-size: large;">4.材料推往鍋邊後,鍋中陸續嗆下糖、醬油、油蔥或油蔥醬觸鍋煮滾,嗆下米酒,拌炒均勻後,加入略蓋過豬肉條的水,大火煮滾後改小火慢燉30分鐘,關火悶20分鐘.我喜歡略帶口感的.可用密封性良好的厚底鍋如:鑄鐵鍋、陶鍋、複合金鍋.喜歡入口即化的可拉長慢燉時間至1個小時,大家可依喜好的軟嫩度自行增加慢燉的時間.</span><br />
<span style="font-size: large;">5.喜歡滷蛋的可加入白水蛋ㄧ起燉滷.</span><br />
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<span style="font-size: large;">6.下白胡椒後即完成!</span><br />
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<span style="font-size: large;">7.可淋在飯、麵、燙青菜、芋泥、薯泥,燉滷蛋、豆腐、滷味、泡溏心蛋等都非常美味!</span><br />
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<span style="color: #cc0000; font-size: x-large;"><b>小撇步:</b></span></div>
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<li><span style="font-size: large;">喜歡黏嘴唇的膠質感增加豬皮很重要,帶有膠質的肉臊口感超潤口.但有人不喜歡黏嘴唇的口感就不要加.豬皮先用傳統電鍋外鍋1米杯蒸完跳起後,切丁加入一起滷,更好滷出膠質也更好切丁(較不滑刀).滷好的豬皮口感香Q好吃,肉燥更為潤口。 </span></li>
<li><span style="font-size: large;">滷蛋需先將白水煮蛋做好去殼,等滷肉燉的最後10分鐘加入即可.白水蛋可參考『用電鍋做白水蛋』的影音.</span></li>
<li><span style="font-size: large;">可多做起來分裝冷凍.</span></li>
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<span style="font-size: x-large;"><b>古早味萬用肉燥醬影音</b></span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-72605260888229088272017-04-14T01:01:00.003+08:002017-04-19T11:13:39.946+08:002017(第10集) 新手不失敗基礎原味磅蛋糕 奶油蛋糕 Pound Cake Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">磅蛋糕,又叫奶油蛋糕,這是一種非常常見的蛋糕,原來的意思是指用相同份量的材料(麵粉、奶油、糖、蛋各一磅)做出來的濃郁重奶油蛋糕,所以叫磅蛋糕『Pound cake』。台灣稱為重奶油蛋糕或布丁蛋糕。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">磅蛋糕發源自美國南部,再傳入世界各國後,各國則因應風俗民情以及不同的飲食習慣,創造出了各式各樣不同風格的磅蛋糕.材料及作法簡單不容易失敗,香濃且密實的濃郁口感,為新手必學的ㄧ道甜點!</span><br />
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<span style="color: #cc0000; font-size: x-large;">材料:</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-size: large;">低筋麵粉(過篩)100g<br />細砂糖(最好打成糖粉狀) 100g<br />全蛋(2顆)100g<br />無鹽奶油100g<br />自製香草精 1小匙<br />無鋁泡打粉 2/3小匙(不加也可口感比較不鬆 表面爆不開)<br /><span style="color: #cc0000; font-size: x-large;"><br /></span></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>步驟:</b></span></div>
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<span style="font-size: large;">1.將室溫軟化的奶油、糖粉先打至泛白,糖粉請分次加入,以避免奶油的水分被糖粉ㄧ次吸收,導致難以攪拌.所以要分次加入糖粉.</span><br />
<span style="font-size: large;">2.將烤箱預熱170°C。 </span><br />
<span style="font-size: large;">3.分次加入事先打勻的全蛋液(約分4-5次加入)及香草精.一次加入太多的蛋液會造成奶油的分離.如果感覺快要分離時可以加入少量的麵粉防止分離狀況發生.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4.將低筋麵粉、泡打粉過篩混入麵粉中,以刮刀切、翻方式將麵糊翻起、拌勻.確實的攪拌到麵糊出現光澤為止這時候的麵糊稍微起筋,烘焙時可以膨脹得又高又漂亮,呈現出鬆軟濕潤綿密的口感。(如果要口感較酥鬆切拌至沒有粉即可,勿過度攪拌) </span><br />
<span style="font-size: large;">5.模型中放入烘焙紙,再將麵糊倒入烤模,把表面整平,拿起模具在工作台面上敲擊模型底部,讓多餘的空氣排出,麵糊均勻填滿模型的各個角落.放入已預熱至170度的烤箱,烤20-30分後,麵糊表面略微變硬,取出,在蛋糕中間用刀劃一刀,降溫至攝氏140-150度後再烤20-30分。中途可掉頭烤盤或在蛋糕上蓋上烘焙紙以避免上色不均或顏色過度(烤溫可視家中烤箱斟酌調整因為不同廠牌效能不同需自行微調細節)</span><br />
<span style="font-size: large;">6.時間到,不急著取出,烤箱略開小縫,等待5分鐘後取出.</span><br />
<span style="font-size: large;">7.將烤好的蛋糕脫模放網架上冷卻後即可撕掉烘焙紙.為避免水分流失乾燥,在享用前可以用保鮮膜包覆並室溫中保存.</span></div>
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<span style="color: #cc0000; font-size: x-large;"><br /></span>
<span style="color: #cc0000; font-size: x-large;">小撇步:</span><br />
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<li><span style="font-size: large;">糖的顏色會影響蛋糕呈現的顏色.</span></li>
<li><span style="font-size: large;">攪拌到麵糊出現光澤為止這時候的麵糊稍微起筋,烘焙時可以膨脹得又高又漂亮,呈現出鬆軟濕潤綿密的口感</span></li>
<li><span style="font-size: large;">未食用完的蛋糕建議不要放入冰箱,冰箱會讓蛋糕水分散失導致口感不佳.</span></li>
<li><span style="font-size: large;">密封好室溫保存2-3天沒有問題.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-60176510407428755382017-04-09T01:06:00.002+08:002017-04-19T11:13:54.012+08:002017(第9集)地瓜Q餅 ㄧ口Q餅 地瓜球延伸食譜 免油炸法<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">不想用油炸的方式做地瓜球,那就改成可高溫加熱的熱壓類模具,把扎實的組織壓薄,變身成外酥內Q的地瓜Q餅或ㄧ口Q餅.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b style="font-family: Helvetica;"><span style="color: #cc0000;"><span style="line-height: normal;"><br /></span></span></b><b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: normal;">食材</span> :</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">去皮黃地瓜<span style="line-height: normal;"> 300</span>公克<span style="line-height: normal;">(</span><span style="color: #0b5394;">我喜歡台農<span style="line-height: normal;">56</span>號</span>)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">樹薯粉<span style="line-height: normal;"> 170-180</span>公克<span style="line-height: normal;"> (</span><span style="color: #0b5394;">愈多愈<span style="line-height: normal;">Q</span>但麵糰越乾</span><span style="line-height: normal;">)<span style="color: #38761d;">影片用180公克</span></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">細白砂糖<span style="line-height: normal;"> 60</span>公克(<span style="color: #0b5394;">紅砂糖、冰糖也行 顏色會影響麵團深淺</span>)</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">耐高溫食用油</span><span style="line-height: normal;"> 適量(<span style="color: #0b5394;">噴或塗模具用</span>)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: x-large;">作法:</span></b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1.地瓜洗淨去皮切片或切塊,用電鍋蒸熟後(或水蒸),<span style="background-color: #f4cccc;">趁熱</span>拌入砂糖、樹薯粉揉成糰狀.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2.麵糰像耳垂般柔軟即可.分割成小塊搓略扁圓.若是用蕾絲餅乾熱壓烤盤,約30-40公克ㄧ份(影片用30公克) .若是用格子鬆餅熱壓烤盤做ㄧ口鬆餅,約用10公克的麵團.<br /><br />3.當熱壓機器預熱完成,指示綠燈亮起後,烤盤噴上或塗上油,放入麵團,蓋上蓋子,熱壓計時4分鐘(口感偏外酥脆內Q).如果想要柔軟度、濕潤度更高,熱壓時間需減少至</span><span style="font-size: x-large;">3分20秒.外表顏色也相對變淡,但口感我最喜歡.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">4. </span><span style="font-size: x-large;">想呈現硬脆餅乾的口感可將熱壓時間增長至5分鐘.</span><span style="font-size: x-large;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">5.若用格子鬆餅烤盤,製作成ㄧ口鬆餅的形狀,熱壓時間約4分20秒.</span></span><br />
<span style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>小撇步:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="background-color: #f4cccc;"></span></span><br /></span>
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<li style="border: none; color: #333333; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">使用樹薯粉冷了口感比地瓜粉、日本太白粉好,所以較推薦.</span></li>
<li style="border: none; color: #333333; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">麵糰可放冰箱冷藏,5日內回溫後再使用都沒問題!密封好冷凍可以更久.</span></li>
<li style="border: none; color: #333333; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: #f4cccc;">趁熱拌入粉</span>才能熟化麵團組織,產生黏性,不會ㄧ搓就粉掉.</span></li>
<li style="border: none; color: #333333; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">就算沒有趁熱拌入,麵團只是比較粉、沒有黏性彈性,要用按壓的方式塑形,但口感不影響,都是同樣Q彈好吃的.</span></li>
<li style="border: none; color: #333333; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">如果沒有熱壓機器的也可把餅壓薄,直接平底鍋乾煎加熱也可以,溫度要夠外表才能煎的金黃酥脆.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><span style="background-color: white;">保存期限的問題</span>:</b></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: #f4cccc;">用樹薯粉、地瓜粉、太白粉這類的澱粉製作而成的點心,現做現吃、趁熱食用最美味,冷了澱粉就會老化變質,口感就不好了</span>!基本上食物多半如此,熱便當、現炸炸雞、薯條冷吃好吃嗎?市售雞蛋糕、蔥油餅、紅豆餅冷吃好吃嗎?答案都是相同的,新鮮現做最好吃!如果吃到冷吃也ㄧ樣好吃的反而要擔心到底加了什麼“特別”的東西了!</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">為了方便製作,我通常會把麵團製作好,放冰箱密封好冷藏可以放5天也沒問題(冷凍2個月也O.K.)需要時只需加熱機器,現做現熱壓,其實很方便,無論是小朋友當點心,或客人來訪,我都是用現做現壓的方式,效果非常好!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: #f6f7f9; color: #1d2129; letter-spacing: -0.25999999046325684px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; letter-spacing: -0.25999999046325684px;"><b>[使用工具]</b></span></span></span><br />
<span style="background-color: white; color: #1d2129; letter-spacing: -0.25999999046325684px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">這ㄧ集的熱壓機器我使用日本Vitantonio,也可用平底鍋、萬用電烤盤來煎(可設定攝氏170-180度),烤箱也可.盡量都擀薄再煎,否則口感會很扎實.若做成小球狀用烤箱烤,做出來是實心的喔,不會像油炸成為空心的.</span></span><br />
<span style="background-color: white; color: #1d2129; letter-spacing: -0.25999999046325684px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></span>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-77343713226900943292017-04-04T00:22:00.001+08:002017-04-04T00:22:37.461+08:002017(第8集)自製台灣夜市小吃鹽酥雞 鹹酥雞 Taiwanese popcorn chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">自製五香粉</span></div>
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<b style="font-family: georgia, 'times new roman', serif;"><span style="font-size: x-large;"><span style="background-color: white; color: #252525;"><span style="background-color: transparent;">鹽酥雞</span>是</span>台灣<span style="background-color: white; color: #252525;">常見的夜市、巷弄</span>小吃.<span style="color: #252525;"><span style="background-color: white;">跟</span></span>香雞排<span style="background-color: white; color: #252525;">及其他</span>肉食<span style="background-color: white; color: #252525;">炸物相同 ,<span style="background-color: white; color: #252525;">是台灣油</span><span style="color: black;">炸</span><span style="background-color: white; color: #252525;">類最普遍的小吃之一.</span></span></span></b><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="background-color: white; color: #252525; font-size: x-large;"><b>在家自製只要掌握醃料配方,加上油炸小撇步,就能做出外酥內多汁的<span style="color: black;">鹽酥雞</span>了!ㄧ起動手試試唄~</b></span></span></span><br />
<b style="color: #cc0000;"><br /></b>
<span style="color: #cc0000;"><b><span style="font-size: x-large;">材料:</span></b></span><br />
<b style="color: #cc0000;"><span style="color: #38761d; font-size: large;">去骨雞胸肉 400公克(可選雞里肌或去骨雞腿更嫩)</span></b><br />
<span style="color: #0b5394; font-size: x-large;"><b>[醃料]</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">玉米粉 1大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">啤酒(或米酒或水 ) 25<span style="background-color: white;">C.C.</span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">糖 </span></span><span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;"> </span><span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;"> 1小匙</span></span><br />
<div>
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;">醬油 1.5大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">蒜(磨成泥)2瓣</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">白胡椒粉 1/3小匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">黑胡椒粉 1/3小匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">自製五香粉 1/3小匙(可參考自製五香粉)</span></div>
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<b style="color: #cc0000;"><span style="color: #0b5394; font-size: x-large;">[炸粉]</span></b></div>
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<span style="font-size: large;">粗顆粒地瓜粉 100公克</span></div>
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<b style="color: #cc0000;"><br /></b>
<b style="color: #cc0000;"><span style="font-size: x-large;">作法:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1. 將</span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #cc0000;"><span style="font-size: large;"><span style="color: #cc0000;"><span style="font-size: large;">去骨雞胸肉逆紋切成ㄧ口大小.</span></span></span></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">(不介意成本,口感更好可用去骨雞腿.)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">2. </span></span><span style="color: #cc0000;"><span style="font-size: large;">和</span></span>醃料全部混合在一起.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3. 雞肉醃漬<span style="background-color: white; color: #222222; letter-spacing: 1px;">冷藏至少1小時,密封好冷藏</span>醃漬隔夜更入味.(醃越久越入味,雞肉也越嫩,因啤酒有助於肉質軟化)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4. 將粗顆粒地瓜粉放入保鮮盒當中,將醃漬好的雞肉塊放入保鮮盒內,蓋上蓋子上下搖晃保鮮盒,讓雞肉塊外表均勻沾上炸粉,靜置5分鐘後再次搖晃盒子,讓炸粉反潮後二次裹粉.二次裹粉可<span style="background-color: white; color: #222222; letter-spacing: 1px;">增加油炸後的酥脆感.</span></span></span><br />
<span style="background-color: white;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">靜置回潮(反潮)的動作可以讓</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">粉在煎炸時不易脫落.這時間剛好拿來熱油鍋.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5. 放入適量的油冷油開始加熱至約攝氏160-170℃,<span style="background-color: white; color: #222222; letter-spacing: 1px;">雞肉要一塊一塊分別入鍋油炸,以免黏在一起變一大團.</span>雞肉表面炸至定型前請勿移動.可以用油溫計測試.若用厚底保溫性強的鍋具,油溫到了之後,火力稍調中小.起初油表面是微細氣泡, 這是因為雞肉內水分釋放出來的緣故. 當氣泡變大,即是油炸完成的基準.當顏色稍為變微黃、定型,就可第ㄧ次起鍋.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">7.先起鍋後,撈出浮沫,油轉中大火約50秒後(油溫升高至180℃),再次放入雞塊,炸到外表酥脆金黃、內部油被逼出</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">後起鍋瀝乾油脂.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">8.撒上適量的自製胡椒鹽即可食用.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: x-large;">如何炸出酥脆不油的九層塔?</span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">炸九層塔的溫度我個人習慣拉高由溫至攝氏180-190度.九層塔油炸的時間過久會變黑,下鍋後太迅速夾起又會過油膩.記得下鍋後等約10秒,葉片水氣慢慢蒸發,油爆聲漸漸變小時再撈起,這樣九層塔才會脆而不油</span>.</span><br />
<span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>如何自製胡椒鹽?</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">材料: </span><br /><span style="background-color: white;">五香粉1/4小</span><span style="background-color: white;">匙</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">鹽20g</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">糖5g</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">白胡椒粉20g</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">黑胡椒粉10g </span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">蒜粉1/2小匙</span></span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; letter-spacing: 1px;"><span style="font-size: x-large;"><b><br /></b></span></span>
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; letter-spacing: 1px;"><span style="font-size: x-large;"><b>小撇步:</b></span></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "\\22 georgia\\22 " , "\\22 times new roman\\22 " , serif; font-size: large;">油溫掌控正確是能做出外酥內多汁很重要的關鍵,因為雞肉下鍋後如果油溫降低太多,等拉升油溫造成外表上色的過程,會讓雞肉內部水分盡失,變成乾柴的口感.建議測油溫計不可少.</span></li>
<li><span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif;"><span style="font-size: large;">啤酒拿來醃肉,再加上蒜頭(辛香料),除了肉質更嫩,肉更甜外.根據國外研究報導,可以降低油炸時產生的致癌物質.尤其啤酒的原料是麥子,跟蛋白質結合會產生接近奶油的香氣,非常適合拿來醃漬肉類</span></span><span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;">.</span></li>
<li><span style="font-family: "\\22 georgia\\22 " , "\\22 times new roman\\22 " , serif; font-size: large;">全程也可改用烤箱或氣炸鍋170-185度,裹粉、鋪平、噴油後,烤8-10分鐘,翻面烤4-5分鐘即可.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #f4cccc;">油炸的科學原理</span><span style="background-color: white;">:</span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;">油炸東西三要訣1.去油2.上色3.搶酥,利用油的溫度與空氣之間的變化....當我們把食物放入油鍋炸時便會開始吸入油質隨著溫度的變化,油溫越來越來高時便會開始【去油】,然後顏色會變深便是【上色】,把食物從油鍋中取出,再讓油鍋溫度拉高ㄧ些,這時食物便會吸收冷空氣,當再放入高溫的油鍋當中時,便會有啪啦啪啦的感覺,正是所謂冷空氣接觸到熱油時所產生的變化.會讓吸收在食物中的油質吐出,讓食物更脆,就是所謂【搶酥】.</span></li>
</ul>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-22811891453967346192017-03-23T01:00:00.000+08:002017-04-17T11:56:11.888+08:002017(第7集)自製台灣夜市小吃炸地瓜球 QQ地瓜球 Fried Sweet Patato Balls <div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/W9CXmDSgW54/default.jpg?sqp=CMSpx8YF&rs=AOn4CLCaNH_HU4zc7TAFumtRbj7Ja74PsQ" frameborder="0" height="266" src="https://www.youtube.com/embed/W9CXmDSgW54?feature=player_embedded" width="320"></iframe></div>
<span style="font-size: x-large;">把之前分享的九份芋圓地瓜圓的配方小小修改ㄧ下,改成油炸的手法,就變成超香超Q彈的地瓜球囉!</span></div>
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<b style="font-family: Helvetica;"><span style="color: #cc0000; font-size: x-large;"><span style="font-family: "heiti tc light"; line-height: normal;"><br /></span></span></b>
<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="line-height: normal;">食材</span> :</span></b></div>
<div style="line-height: normal;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">去皮黃地瓜<span style="line-height: normal;"> 300</span>公克<span style="line-height: normal;">(</span><span style="color: #0b5394;">我喜歡台農<span style="line-height: normal;">56</span>號</span>)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">樹薯粉<span style="line-height: normal;"> 170-180</span>公克<span style="line-height: normal;"> (</span><span style="color: #0b5394;">愈多愈<span style="line-height: normal;">Q</span>但麵糰越乾</span><span style="line-height: normal;">)<span style="color: #38761d;">影片用180公克</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">細白砂糖<span style="line-height: normal;"> 60</span>公克(<span style="color: #0b5394;">紅砂糖、冰糖也行 顏色會影響麵團深淺</span>)</span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">耐高溫食用油</span><span style="font-family: "georgia" , "times new roman" , serif; line-height: normal;"> <span style="font-size: large;">500</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">公克</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span>
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">作法:</span><br />
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<span style="font-size: large;">1.地瓜洗淨去皮切片或切塊,用電鍋蒸熟後,<span style="background-color: #f4cccc;">趁熱</span>拌入砂糖、樹薯粉揉成糰狀.</span><br />
<span style="font-size: large;">2.麵糰像耳垂般柔軟即可.分割成小塊搓圓,直徑大約1.5-2公分大小為佳或秤重10-15公克ㄧ份. (太大中間不容易熟透) </span><br />
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<span style="font-size: large;">3.準備油鍋,</span><span style="font-size: large;">中低溫油炸(約攝氏140-150度)即放入</span><span style="font-size: large;">以中小火慢炸地瓜球,</span><span style="font-size: large;">等地瓜球開始</span><span style="font-size: large;">浮出油面後以鍋鏟輕輕翻動 ( </span><span style="color: #38761d; font-size: large;">表皮還沒定型之前</span><span style="font-size: large;"><span style="color: #38761d;">先不要碰、壓它否則容易變形</span>) </span><br />
<span style="font-size: large;">4.中火繼續油炸,外表略定型,這時候可以用耐高溫硬濾網或壓泥器將地瓜球內部空氣按壓出來.地瓜球會因溫度而漲大,連續壓個數回後,暫時起鍋.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5.轉大火後油溫爬升<span style="background-color: #f4cccc;">超過</span>攝氏170度,回下地瓜球搶酥,將多餘的油逼出,外表上色至金黃酥脆.撈起瀝乾油脂,即可上桌!</span><br />
<span style="font-size: large;"><b>第二次搶酥用到攝氏190度效果更好,但須考量致癌物質更多及炸油是否夠耐高溫的問題.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><br /></span>
<span style="color: #cc0000; font-size: x-large;">小撇步:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #f4cccc;"></span></span><br />
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<ul style="text-align: left;">
<li><span style="font-size: large;">使用樹薯粉冷了口感比地瓜粉、日本太白粉好,所以較推薦.</span></li>
<li><span style="font-size: large;">中火開始壓時,不要怕麻煩多炸一會、多壓幾次,<span style="background-color: #f4cccc;">壓的過程能讓麵糰中心產生中空的狀態</span>,所以才會膨脹起來.(壓不夠會變很硬喔!!) </span></li>
<li><span style="font-size: large;">麵糰可放冰箱冷藏,5日內回溫後再使用都沒問題!密封好冷凍可以更久.</span></li>
<li><span style="font-size: large;"><span style="background-color: #f4cccc;">趁熱拌入粉</span>才能熟化麵團組織,產生黏性,不會ㄧ搓就粉掉.</span></li>
<li><span style="font-size: large;">如果起炸油溫過低(冷油)非常容易黏底沾鍋,要特別注意.</span></li>
<li><span style="font-size: large;">建議新手油炸食物買ㄧ支烹調專用溫度計較不易失敗.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #f4cccc;"><b style="background-color: white;">{油炸的科學原理}</b></span><span style="background-color: white;">:</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;">油炸東西三要訣1.去油2.上色3.搶酥,利用油的溫度與空氣之間的變化....當我們把食物放入油鍋炸時便會開始吸入油質隨著溫度的變化,油溫越來越來高時便會開始【去油】,然後顏色會變深便是【上色】,把食物從油鍋中取出,再讓油鍋溫度拉高ㄧ些,這時食物便會吸收冷空氣,當再放入高溫的油鍋當中時,便會有啪啦啪啦的感覺,正是所謂冷空氣接觸到熱油時所產生的變化.會讓吸收在食物中的油質吐出,讓食物更脆,就是所謂【搶酥】.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span data-offset-key="b85l9-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">👉炸地瓜球時有可能會發生的狀況問題集:</span></span></div>
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<span data-offset-key="4ak1m-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.<b>地瓜球膨脹的原理,為何壓扁了還會膨起?</b></span></span></div>
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<span data-offset-key="3862s-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">答:麵食類充分發酵後會有氣體在裡面,揉麵糰也會有空氣跑進去.另外當加熱時,氣體膨脹的程度較固體大,因此會膨漲起來。</span></span></div>
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<span data-offset-key="6isg4-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">油炸的過程中,須不斷擠壓麵糰,這是為了可以將油炸出來,讓空氣回跑進去,空氣會讓麵糰澎漲得更大,地瓜球也會較Q、較有咬勁!</span></span></div>
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<span data-offset-key="8i5rl-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">經壓過的地瓜球炸起來會比較圓,而且地瓜球的中心才會是空心的。</span></span></div>
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<span data-offset-key="2bg7n-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>2.為什麼起鍋後會立刻縮扁下去,沒辦法成圓球狀?</b></span></span></div>
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<span data-offset-key="45qv6-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">答:中間壓球次數沒有達到10-15次以上,加上最後要用大火,油溫控制在170~180oC以上,快炸變色,逼油過程中,時間不夠長,顏色略白,就起鍋所造成。</span></span></div>
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<span data-offset-key="3pg3m-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>3.用油鏟往下壓後拉起,地瓜球扁貼在一起沒法立刻成圓球狀,還導致有壓扁的痕跡存在?</b></span></span></div>
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<span data-offset-key="1imsp-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">答:油炸定型外表時間不夠,還未定型造殼就開始壓,或油量不足所導致.因油需均勻覆蓋到地瓜球,若油量較少時,須採分批油炸,不可ㄧ次放過多量下去炸。</span></span></div>
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<span data-offset-key="ahhi2-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>4.炸完的地瓜球怎麼讓它不會扁下去?</b></span></span></div>
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<span data-offset-key="4sfl9-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">答:因為放在冷的地方,裡面的熱空氣一冷就會收縮,可以考慮放在溫度高些的地方,像是某些可保溫的烤箱。但再怎麼說,放置一段時間後正常會產生熱脹冷縮,會比原本在起鍋時更小一號,這是正常的。</span></span></div>
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<span data-offset-key="bbls-0-0"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>5.為何地瓜球涼掉時就塌下來? </b></span></span></div>
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<span data-offset-key="btvei-0-0"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">答:這是因為空心的地瓜球裡面就是空氣,當它們接觸到空氣以後,外表的酥脆慢慢的吸收空氣中的水氣,軟化下來,自然外觀就會塌陷、不飽滿了。市售的地瓜球,也是一樣.油炸食品像甜不辣、百頁豆腐、薯條等都是如此,炸過會膨脹的食品都會冷掉萎縮,屬自然現象。</span></span></div>
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<span style="letter-spacing: -0.25999999046325684px; white-space: pre-wrap;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: x-large;">炸好後最好都是趁熱吃,如果不得已吃剩的下次要吃時,不要再用油炸最好用烤箱來加熱.這樣可以逼走一些在食物上殘留的油份,而且可恢復至接近剛炸起來的狀態.</span></span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-64652067038120700012017-03-05T23:35:00.001+08:002017-03-05T23:35:49.236+08:002017(第6集)自製萬用胡椒鹽 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">超人氣的夜市小吃鹽酥雞、香雞排少不了最後提味的胡椒鹽,還在超市買現成的胡椒鹽嗎?</span><br />
<span style="font-size: x-large;">其實現磨自製超簡單,趕快動手自己試試看!</span><br />
<span style="font-size: x-large;">新手絕不失敗的胡椒鹽到底怎麼做?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="background-color: white; font-size: x-large;"><b><span style="color: #cc0000;"><br /></span></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span style="background-color: white; font-size: x-large;"><b><span style="color: #cc0000;">材料:</span></b> </span><br /><span style="background-color: white; font-size: large;">自製五香粉1/4小</span><span style="background-color: white; font-size: large;">匙</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">鹽20g</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;">白胡椒粒20g</span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">黑胡椒粒10g</span></span><br />
<span style="font-size: large;">冰糖 5-10公克(視喜歡的甘甜程度)</span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">烘乾蒜片 數片(沒有就用0</span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large;">.5小匙蒜粉)</span></div>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<span style="background-color: white;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>步驟:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">1.依序將材料放入</span></span><span style="background-color: white; font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;">香料研磨機或可打香料類的調理機</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">當中.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">2.啟動開關將所有材料打成細粉狀.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">3.裝入密封保鮮罐當中即可.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">4.</span><span style="background-color: #f4cccc;">沒有</span><span style="background-color: white;">可以打香料的</span><span style="background-color: #f4cccc;">調理機或研磨器</span><span style="background-color: white;">的朋友,可以選擇市售</span><span style="background-color: #f4cccc;">已打成粉狀</span><span style="background-color: white;">的黑胡椒、白胡椒及蒜粉,來取代顆粒及片狀的香料,不過香氣還是小輸用完整香料顆粒所研磨出來的風味.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><br /></span></span>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white;"><b>小撇步:</b></span></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">可將黑胡椒、白胡椒低溫乾炒一下或烤箱攝氏80到90度低溫烘焙一下, 可以產生有別於生胡椒不同的香氣與風味(烘焙與不烘焙都有其獨特香氣)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">密封好常溫陰涼處保存1年不是問題.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-5842765369428396382017-02-18T09:21:00.002+08:002017-02-19T23:52:20.780+08:002017(第5集)自製澎湖名產黑糖糕 中式點心 黑糖糕 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; color: #222222;">澎湖名產黑糖糕,在家也能輕鬆完成!超簡單的步驟,用水蒸或放入傳統電鍋蒸,</span><span style="background-color: white; color: #222222;">Q彈的口感、濃郁的黑糖香氣,大人小孩都喜歡.放冷變硬後只要再回蒸ㄧ下,就像剛出爐的一樣美味.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br style="line-height: 28px; text-align: left;" /></span>
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large; line-height: 28px; text-align: left;"><b>材料:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">低筋麵粉220克(也可用中筋麵粉口感更扎實)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">樹薯粉(寶島太白粉)100克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">無鋁泡打粉12公克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">黑糖150公克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">砂糖30公克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">蜂蜜1大匙(有保濕作用冷了比較不容易硬化)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">熱水330克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">低溫烘焙白芝麻3大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">冷壓椰子油1大匙(也有冷了保濕潤的作用還帶著淡淡的香氣)也可用ㄧ般食用油</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br style="line-height: 28px; text-align: left;" /></span>
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large; line-height: 28px; text-align: left;"><b>作法:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">1. 將材料中的水跟糖放入鍋中煮至糖溶化.放涼備用.希望香氣更濃可以將糖先炒過.或直接用熱水溶化糖後<span style="background-color: #f4cccc;">放涼</span>備用.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">2. 將所有粉類過篩.加入1中攪拌均勻.靜置15-20分鐘.倒入喜歡的模型中.希望脫膜輕鬆漂亮可鋪上烘焙紙.<span style="background-color: #f4cccc;">水接近滾沸時再倒入模具,以免樹薯澱粉沈澱太嚴重.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 28px; text-align: left;">3. 水開後放入鍋中,以中大火蒸約20分即可!(我用20x20公分的正方模)用傳統電鍋即在外鍋加入2米杯的水,啟動開關,蒸20分鐘.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">時間到後立刻開蓋取出,趁熱灑上白芝麻即完成.(趁熱撒芝麻才會黏在黑糖糕表面)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5.</span><span style="background-color: white; font-family: "times new roman" , "times"; text-indent: -24px;"><span style="font-size: large;">放溫涼後再切塊食用比較能切的平整漂亮。</span></span><br />
<span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif; font-size: large;"><br /></span>
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>小撇步:</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">芝麻ㄧ定要趁熱撒才黏的住表面.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">製作前可先將少量泡打粉放入熱水中測試是否發泡?確定有效.因為泡打粉過期容易失效,會影響作品成敗.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white; font-family: "times new roman" , "times"; text-indent: -24px;">蒸好表面會溼、會皺是正常.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white; font-family: "times new roman" , "times"; text-indent: -24px;">個人偏好樹薯粉或地瓜粉的口感,市售寶島太白粉多半成份是樹薯粉(又稱木薯粉),日本太白粉是馬鈴薯澱粉,也可以,不過地瓜粉、日本太白粉冷了容易變較硬.不過冷了回蒸也可以.玉米粉或蓮藕粉就更不Q了!</span></span></li>
<li><span style="background-color: white; font-family: "times new roman" , "times"; font-size: large;">冷藏或冷凍可以延長保存期限,但是食用前要再回蒸過。但因作法簡單,還是建議盡量在24小時內食用完畢,新鮮做最好吃.</span></li>
<li><span style="background-color: white; color: #1d2129;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">如果容器選擇較高較窄的,就會像磅蛋糕ㄧ樣頂端爆裂開來,如果介意的,請特別注意ㄧ下容器部分的選擇.</span></span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-90283075779889552892017-02-12T16:05:00.000+08:002017-02-12T16:06:48.212+08:002017(第4集)酒香桂圓紫米糕 桂圓紫米糕 中式點心 <div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/dUSOEr02xj4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/dUSOEr02xj4?feature=player_embedded" width="320"></iframe></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-size: xx-small;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">養身又安神的古早味酒香桂圓紫米糕,有補血和健胃的功效.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="background-color: white;">紫米與黑米的紫黑色麩皮含有天然的花青素,屬於水溶性的植物色素,是天然的抗氧化劑,有助於維持身體健康。在洗黑米與紫米時,洗米水被染成紫黑色,也就是這個天然的色素造就了紫米糕紫色的外表,因為紫黑色麩皮上的花青素溶於水中所造成的,</span></span><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">所以洗米時千萬不要用力搓洗,以快速輕柔的方式洗淨,避免把養份都洗掉了。</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">如果全部使用黑米或紫米而不加白米,整鍋飯會變成接近黑紫色,反倒不夠漂亮,所以我只用到1/4的黑米或紫米,色澤就夠高雅.只要米的水分比例掌握好,無論傳統電鍋蒸或水蒸,皆能輕鬆做出好吃的酒香桂圓紫米糕!</span></span></div>
<span style="color: #cc0000; font-size: x-large;"><b></b></span><br />
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<b style="color: #cc0000;"><span style="font-size: x-large;">材料:</span></b></div>
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<span style="font-size: large;">紫糙米或黑米 1杯 (紫米選糙米種不易脹氣)</span><br />
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<span style="font-size: large;">新鮮圓糯米 3杯 <br />龍眼乾 1杯<br />綿冰糖或砂糖 1杯<br />煮滾熱水 2杯</span></div>
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<span style="font-size: large;">米酒1.2-1.5杯(不喜歡酒香可用清水取代)</span></div>
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<span style="font-size: large;">冷壓椰子油2-3大匙</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>步驟:</b></span></div>
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<span style="font-size: large;">1.混合兩種米後快速清洗表面灰塵、雜質,瀝乾<span style="background-color: #f4cccc;">免浸泡</span>.</span></div>
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<span style="font-size: large;">2.<span style="background-color: #f4cccc;">沖入兩杯滾水</span>泡10秒鐘攪拌ㄧ下,熟化米的外表.外層熟化會煮出外Q內軟的米飯.</span></div>
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<span style="font-size: large;">3.加入龍眼乾、米酒(不喜歡酒香可用清水取代)、冷壓椰子油2大匙.</span></div>
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<span style="font-size: large;">4.外鍋加入1.5杯的水蒸到傳統電鍋自動跳起.</span></div>
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<span style="font-size: large;">5.開蓋後立刻拌入糖,拌勻之後若還有糖未溶解完全,可回蒸個3-5分鐘.</span></div>
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<span style="font-size: large;">6. </span><span style="background-color: white; text-indent: -16px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">取一個喜歡的容器,將容器抹ㄧ層薄薄的油,將完成的紫米飯放入容器中壓緊、壓密,稍微放溫涼後倒扣至盤上切成適當大小即可。</span></span></div>
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<b><span style="color: #cc0000; font-size: x-large;">小撇步:</span></b></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">只需用固定容量的容器當“杯”即可.比如用固定的ㄧ個飯碗或馬克杯測量所有材料即可.不限定用量米杯.</span></li>
<li><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">吃不完加水可以煮成紫米粥,加鮮奶、椰奶也很好吃.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">這個配方的水量吃起來屬於很Q的版本,喜歡更軟的米飯可以增加0.5杯的水或米酒.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">切紫米糕的刀面可抹點水或油比較不易沾黏.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">糯米是否要泡跟米的新、舊有關.只要近期購買都為新米,不需要浸泡,除非是買來放了超過半年以上才是舊米,才需要浸泡.</span></span></li>
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<span style="color: #cc0000; font-size: x-large;"><b>注意事項:</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-size: large;">目前市售的黑米屬梗米,纖維高、富含多種營養素及花青素,跟白米煮法相同,水分為1:1</span></li>
<li><span style="font-size: large;">市售紫米分糯米種及糙米種,建議選野生糙米種, 跟白米煮法相同,水分為1:1.1</span></li>
<li><span style="font-size: large;">黑米或野生紫(糙)米混入圓糯米較能防止溢酸、脹氣.</span></li>
<li><span style="font-size: large;">圓糯米的水分我偏好用1:0.7(1杯米對0.7杯水),Q軟度適當.喜愛更乾Q可用到1:0.6, 喜愛更軟可用到1:0.8</span></li>
<li><span style="font-size: large;">如果買到的是糯米種的紫米也就是ㄧ般的紫糯米,水分較難抓又需浸泡,再加上糯性高,消化系統弱的容易脹氣,我通常不會使用.<span style="background-color: #f4cccc;">用紫糯米的請參考其他人的分享.</span></span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-64349012055973861292017-02-06T02:08:00.001+08:002017-03-11T14:58:38.205+08:00如何包包子蒸包子 手法撇步總整理<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">名店包子 饅頭麵團大公開
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; text-align: left;"><span style="font-size: large;">爆汁的包子內餡</span></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; text-align: left;"><span style="font-size: large;">包包子 蒸製篇</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="text-align: left;">包子皮請參考</span><span lang="EN-US" style="color: #cc0000; text-align: left;"><a href="http://pig61106.blogspot.tw/2014/07/blog-post_52.html" target="_blank"><span lang="ZH-TW" style="color: #420178; font-family: 新細明體; mso-ascii-font-family: Helvetica; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Helvetica;">名店包子</span><span lang="ZH-TW" style="color: #420178;"> </span><span lang="ZH-TW" style="color: #420178; font-family: 新細明體; mso-ascii-font-family: Helvetica; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Helvetica;">饅頭麵團大公開</span></a></span><span lang="EN-US" style="text-align: left;">
.包子肉</span><span style="text-align: left;">餡請參考</span><span style="text-align: left;"><span style="color: #420178;">如何做出<span style="color: #38761d;"><a href="http://pig61106.blogspot.tw/2014/08/blog-post_5.html" rel="nofollow" target="_blank">爆汁的</a></span></span><span style="color: #38761d;"><a href="http://pig61106.blogspot.tw/2014/08/blog-post_5.html" rel="nofollow" target="_blank">包子內餡</a></span><span style="color: #420178;">.</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-size: x-small;"><span style="color: #1a1a1a; font-family: 新細明體; font-size: 11.0pt; mso-ascii-font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-font-kerning: 0pt; mso-hansi-font-family: Helvetica;">將麵皮和餡料結合</span><span lang="EN-US" style="color: #1a1a1a; font-family: "helvetica"; font-size: 11.0pt; mso-bidi-font-family: Helvetica; mso-font-kerning: 0pt;">,</span><span style="color: #1a1a1a; font-family: 新細明體; font-size: 11.0pt; mso-ascii-font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-font-kerning: 0pt; mso-hansi-font-family: Helvetica;">就是好吃的肉包!</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-size: x-small;"><span style="color: #1a1a1a; font-family: 新細明體; font-size: 11.0pt; mso-ascii-font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-font-kerning: 0pt; mso-hansi-font-family: Helvetica;">包製的手法、過程太難用文字形容了,作法已盡量用文字表達,如還是有不清楚的地方,請參考影音示範包折的手法!</span><span lang="EN-US" style="color: #1a1a1a; font-family: "helvetica"; font-size: 11.0pt; mso-bidi-font-family: Helvetica; mso-font-kerning: 0pt;"> </span></span><span lang="EN-US" style="font-size: 11.0pt;"><o:p></o:p></span></span></div>
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<span style="font-size: x-large;"><span style="color: #be0004; font-family: "georgia" , "times new roman" , serif;"><b>食材:</b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="http://pig61106.blogspot.tw/2014/08/blog-post_5.html" rel="nofollow" target="_blank">爆汁肉餡
</a>300公克
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<b><span style="background-color: #f4cccc; font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="http://pig61106.blogspot.tw/2014/07/blog-post_52.html" rel="nofollow" target="_blank">[麵皮]</a></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">中筋麵粉
500公克
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">速發乾酵母
5公克
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">無鋁泡打粉
5公克
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">白砂糖
15公克
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">水(夏冷冬溫)
250C.C.
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #be0004; font-family: 新細明體;"><span style="font-size: x-large;"><b>作法:</b></span></span><b><span lang="EN-US" style="font-size: 11.0pt;"><o:p></o:p></span></b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1
.將麵粉、乾酵母、泡打粉、白糖放入容器內,將250C.C.的水直接沖到乾酵母上!
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2
.攪拌成塊,用手揉搓成團狀.盆光、手光後將麵團移至抹了油的塑膠袋中,封好放進冰箱冷藏室,發酵至2倍大即可取出使用,至多可放2天半(寒冷地區或冬天可冷藏3天).
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3
.如果不想低溫冷藏想要立即操作,就反覆搓揉到麵團光滑,達到三光後(手光、盆光、麵團光),鬆弛(休息)10-15分鐘,就可以開始整形包製成所需造型!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">放冰箱冷藏室低溫發酵是偷吃步,適合不想揉到麵團光、或時間無法連貫的主婦.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">建議大家如果不趕時間,放的時間愈長、麵糰愈細緻好操作.至多可放2天半~3天(夏季冬季的差別)時間內隨時可以操作~</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4.冰箱取出後排出氣體,搓成長條狀,分割成30-50公克的劑子(視你想包的包子大小通常大包子麵皮約50公克).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5.劑子壓扁,將壓扁的劑子橄成外(緣)薄、中心厚的圓形,取餡包入、打折縮口後整出要的形狀即可入電鍋免啟動,蓋上蓋子或布巾發酵20分鐘.(關於發酵請參考小撇步的解釋)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6.<span style="background-color: #f4cccc;">用瓦斯爐</span>煮滾至少1200C.C.的水,水滾後放上蒸籠,以旺火足氣蒸包子約13-15分鐘,關火</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">悶約3-4分,開小孔洩出蒸汽後開蓋即可.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #f4cccc;">用</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #f4cccc;">傳統電鍋</span>外鍋加入1.5米杯水後,煮滾冒煙後放上蒸籠,計時</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">13-15分鐘</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">.之後悶約3-4分,開小孔洩出蒸汽後開蓋,即可食用!
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<span style="color: #be0004; font-family: 新細明體;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>小撇步:</b></span></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">無論蒸哪種種類的包子, 如果多做了,記得最好的保存方式就是<span style="color: #38761d;">蒸好放涼之後密封好(拉鍊袋或保鮮盒)冷凍</span>.密封好冷凍可放幾個月都很O.K.若是冷藏,頂多ㄧ週就要吃完.還是建議愈新鮮愈好吃!</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">若是用不鏽鋼蒸龍或傳統電鍋,可將鍋蓋加上大棉布巾, 將蒸的時候產生的水蒸氣吸收,就不 容易讓水氣滴的包子外表(皺皺花花的不好看).如果改用竹蒸籠,因為能吸收水蒸氣,也能解決這個問題!</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;"><span style="background-color: #f4cccc; font-size: large;">實作過程的經驗分享</span><span style="font-size: large;">:</span><span style="background-color: white;"><span style="color: #38761d; font-size: x-large;">包好其實不必特別等發酵,尤其是初學者.因為不熟練、包的速度慢,第一顆包好後,等第二顆、第三顆包的時間,都算是在發酵囉!所以包了幾顆後,前幾顆就能放入蒸籠蒸.用冷水開始蒸或滾水再放入其實都可以,冷水蒸等於等水溫上升時間算是在幫助發酵.</span></span></span><span style="background-color: white;"><span style="color: #38761d; font-size: x-large;">水大滾後再放入是符合老師傅的說法:『蒸製品要蒸發的飽,需要用旺火足氣來蒸.』大家可以自行試試兩種方法蒸出來的效果.</span></span></span><span style="font-size: 11pt;"> </span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-32311240252100742102017-01-25T00:31:00.001+08:002017-01-27T09:19:23.301+08:002017(第3集)年節點心 用白米做Q軟黑糖發糕 酵母發酵法(免泡打粉)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">過年必備的應景發糕,傳統米磨的做法會用到蓬萊米及在來米做搭配.但是這兩種米越來越不好買,尤其正宗蓬萊米.我找遍台北大安區的傳統米店都找不到.研究了ㄧ下,發現蓬萊米簡單的說就<span style="background-color: white; color: #333333; letter-spacing: 1px;">是我們台灣人平常吃的米.屬於水份及黏性較高的米,又稱</span><span style="background-color: white; color: #333333; letter-spacing: 1px;">粳米.飯匙挖下去會黏著,例如便利商店的米、台梗九號、益全香米等.</span></span><br />
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<span style="font-size: large;">決定實驗看看用家中平常吃飯的白米來製作!果然ㄧ試成主顧,太滿意了!以後決定都用這個配方做發糕了.</span></div>
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<span style="font-size: large;">使用白米製作的米製發糕,口感香Q,絕不是用粉做的發糕所能比擬的,用酵母發酵,不使用化學泡打粉,就能做出100%純天然健康的香Q發糕囉!備料也超簡單.不過因為傳統用石磨來磨米聽說需反覆磨到細緻無顆粒,現在都是運用調理機來取代石磨的磨米方式,要選擇馬力大、能研磨細緻的機器口感才會好(不會渣渣的).</span></div>
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<span style="font-size: large;">我實測了Blendtec、美善品、Vita-mix,都可以順利打到細緻,不過需反覆數次(中途需休息否則攪打過程會</span><span style="font-size: large;">過度</span><span style="font-size: large;">升溫)</span></div>
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<span style="font-size: large;">手可測試麵糊,摸起來只有很微量的細沙狀參雜在粉漿糊當中,即是正確的狀態.太粗的顆粒狀代表攪打不夠細緻.</span></div>
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<span style="font-size: large;"><span style="background-color: #f4cccc;">因為是純米打細製作而成的,需要比用粉做的發糕蒸的時間加倍才能確實蒸透,也才會口感越Q實</span>.</span><br />
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<b><span style="color: #cc0000; font-size: x-large;">食材:</span></b></div>
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<span style="font-size: medium;"><span style="font-size: large;">白米(我用越光米)300公克</span><br /><span style="font-size: large;">熱水 200-230公克皆可</span><span style="color: #38761d; font-size: x-large;"><b>新手推薦用220公克</b></span><span style="font-size: large;">(水份跟濕軟度有關)</span><br /><span style="font-size: large;">砂糖(我用綿冰糖)100公克</span></span></div>
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<span style="font-size: large;">黑糖 50公克<br />低筋麵粉 50公克<br />即溶速發酵母(我用燕子牌) 4公克</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>步驟:</b></span></div>
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<span style="font-size: large;">1.米洗淨後,用熱水</span><span style="font-size: large;">浸泡1.5-2小時至米用指甲ㄧ掐即分裂(用熱水可加速浸泡時間)</span><br />
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<span style="font-size: large;">2. 將浸泡的水跟米一起倒入調理機影片用Blendtec行程3打第ㄧ回.之後加入糖、黑糖、麵粉打第二回.休息ㄧ下加入即溶速發酵母打第三回即完成.用其他調理機請自行微調操作,原則上就是打細. 用</span><span style="font-size: large;">手實測麵漿糊,摸起來只有很微量的細沙狀參雜在粉漿糊當中,即是正確的狀態. </span><span style="background-color: white; letter-spacing: 0.8399999737739563px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">正確的濃度要像蜂蜜的稠度才正確.</span></span></div>
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<span style="font-size: large;">3.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">做上記號、蓋上蓋子放至溫暖處發酵1~3小時,視天氣氣溫而定,冬天天冷就需較長時間發酵<span style="color: #990000;">室溫低於攝氏25度</span>(約2.5-3小時),夏天<span style="color: #990000;">室溫約攝氏25、26度</span>需發酵約2小時.發酵製麵糊漲ㄧ倍(高於記號)有發酵箱的<span style="color: #990000;">設定攝氏30度</span>約1小時就能發酵完成.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">表面有凹凸不平的氣泡、聞起來有甜酵香、攪拌起來有鬆發的氣泡孔洞,即表示發酵成功.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5.煮滾大鍋水的同時,將發酵完成的麵糊空氣拌除,蒸糕前ㄧ定要將氣體排出.拌的過程若粉漿內空氣ㄧ直產生,表示發酵過頭.發酵過頭可加入些許低筋麵粉救救看.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6.紙模中填入超過9分滿的粉漿糊(滿杯爆發起來漂亮,可先填入九分滿放入蒸籠後再補填粉漿糊).等水ㄧ大滾立即放入.全程以旺火足氣蒸30分鐘後,關火悶5分鐘再開蓋.</span><span style="font-size: large;">因為是純米打細製作而成的,需要比用粉做的發糕蒸的時間加倍才能確實蒸透,也才會口感越Q實.</span><br />
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<b><span style="color: #cc0000; font-size: x-large;">小撇步:</span></b></div>
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<ul style="text-align: left;">
<li><span style="font-size: large;">發酵不足或發酵過頭皆會影響成敗,造成爆發不夠而失敗.</span></li>
<li><span style="font-size: large;">全程都須旺火足氣,所以用來蒸的水量ㄧ定要充足,中途不夠而加水ㄧ定會影響發的程度.</span></li>
<li><span style="font-size: large;">鍋子與鍋蓋的密合度ㄧ定要高,鍋氣才會足夠.</span></li>
<li><span style="font-size: large;">用紙模或矽膠膜皆可,模薄、導熱才快.用較厚的瓷碗需將碗先入鍋ㄧ起加熱,水大滾後再開蓋倒入粉漿,但要小心不要被蒸氣燙傷囉!</span></li>
<li><span style="font-size: large;">怕發糕表面低到蒸氣可在鍋蓋上綁上棉布(毛巾),或用竹蒸籠吸水汽.蒸籠盡量選夠深、夠寬的.</span></li>
<li><span style="font-size: large;">我的蒸籠是自己搭配的,20公分口徑的鍋搭配20公分口徑的蒸籠.蒸籠是好幾年前逛生活日用百貨找到的,現在應該早沒有了.</span></li>
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<span style="font-size: large;">去年發的金門地瓜發糕也很讚喔</span></div>
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<span style="font-size: large;">發酵不足或發酵過頭皆會影響成敗,造成爆發不夠而失敗.但是ㄧ樣好吃就是了.</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-41184305400085804562017-01-21T00:19:00.003+08:002017-01-21T12:38:47.511+08:002017(第2集)米磨蘿蔔糕 素食(葷食)蘿蔔糕 傳統古法用米漿做蘿蔔糕 台式蘿蔔糕<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">冬季是白蘿蔔盛產的季節,加上接近農曆春節,做個應景的蘿蔔糕是傳統華人家庭必備的年菜點心.蘿蔔糕有"年年高昇”、"好彩頭”的意思.有別於用粉類製作的港式蘿蔔糕(幾年前有拍過影片),這次分享記憶中最古早傳統、帶有滿滿米香及蘿蔔香氣的古早味傳統米磨蘿蔔糕.祝福大家新的ㄧ年步步高昇、好運旺旺來!</span></div>
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<b><span style="color: #cc0000; font-size: x-large;">材料:</span></b></div>
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<span style="font-size: large;">在來米 4米杯=1斤(1杯米=150公克)</span></div>
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<br />水7米杯(1米杯水=180公克)</span><br />
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<span style="font-size: large;"><span style="background-color: white;"><span style="color: #38761d;">想帶點Q度可加2大匙樹薯粉影片我沒加</span></span><br /><br />白蘿蔔 大型1條(1100公克左右)<br /><br />香菇 4-5朵<br /><br />白胡椒粉1-2小匙<br /><br />日式醬油或蠔油(素) 1小匙(炒香菇用)</span><br />
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<span style="font-size: large;">米酒 半米量杯</span><br />
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<span style="font-size: large;">鹽1.5小匙</span><br />
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<span style="font-size: large;">糖1小匙<br /><br />鵝油蔥醬(或XO醬)2-3大匙(吃素的就不用加)</span></div>
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<b><span style="color: #cc0000; font-size: x-large;">做法:</span></b><br />
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<span style="font-size: large;">1.將在來米洗淨,加入7米杯的熱水泡2-3小時,泡至一壓米粒就碎掉的程度(泡冷水時間要加倍約4小時).連帶泡米的水(米香及營養素都高),用調理機打成米漿糊備用(越細越好).<br />2.將泡軟的香菇切絲(或切方丁),白蘿蔔去皮2/3刨成絲、1/3手切成長塊狀,混合兩種切法的蘿蔔糕口感特好.<br />3.熱鍋下油爆香香菇嗆下些許日式醬油或蠔油再下蘿蔔絲、蘿蔔塊翻炒一下.加入半米杯的米酒,最後加入鹽和白胡椒粉、糖翻炒均勻,稍微中火燒2-3分鐘即可.</span><br />
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<span style="font-size: large;">4.不必起鍋直接拌入步驟1的米漿糊拌炒至略帶濃稠狀,即完成蘿蔔糕泥.</span></div>
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<span style="font-size: large;">5.將蘿蔔糕泥填入喜歡的模型當中,用大火蒸90-120分鐘(視模具大小),<span style="background-color: #f4cccc;">用在來米打成漿製作的蘿蔔糕比用在來米粉做蘿蔔糕蒸的時間要加倍,因為米磨會越蒸越Q越扎實,時間蒸不夠,容易粉粉軟軟不好吃.有人稱為辭水(脫水)的過程</span></span></div>
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<span style="font-size: large;">6.放涼後再脫模切片,看是吃原味.還是煎成金黃酥脆都可以!</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>小撇步:</b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">泡米的水不必倒掉,米香氣及營養素才能略微保留.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">米漿糊拌炒至熟化、略帶濃稠狀,若是沒有熟化還是流動狀態,口感就變成碗粿了.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">如果米打得不夠細,粗粒米渣會沉澱到最底層,形成上面較軟,下面較硬的口感,所以建議調理機馬力要足夠.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">也可將</span><span style="font-size: large;">鵝油蔥醬改成XO醬,變成XO醬口味蘿蔔糕也很不錯.</span></li>
<li><span style="font-size: large;">容器可在填入粉漿前先塗或噴上ㄧ層油,或墊上烘焙紙.若不塗油、不墊烘焙紙也可,就將整個容器放入冰箱半天,冷縮的原理,倒扣即可脫膜,但不適用竹或木製品,因為毛孔大ㄧ定會沾黏.</span></li>
<li><span style="font-size: large;">蒸好的蘿蔔糕表面為防止乾燥可塗上ㄧ層食用油保濕.</span></li>
<li><span style="font-size: large;">水蒸的時間可自行決定用哪種方式蒸.用蒸氣爐、用電鍋、用快鍋、用美善品、用烤箱水浴蒸、用萬用蒸爐都可以,詳細蒸的時間請參考個別用具的使用說明書.<span style="background-color: #f4cccc;">例如用傳統電鍋1米杯的水約可蒸15-17分鐘,不論ㄧ次加幾杯,就想辦法蒸足</span></span><span style="background-color: #f4cccc; font-size: large;">90-120分鐘.</span></li>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>何謂在來米?</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">在來米形狀細長,直鏈澱粉含量超過25%,在來米的特性不粘、鬆散、較硬、無光澤,大多都拿來製作糕粿,不會拿來當米飯食用,部分品種有香味,可以加工製作成的食品有米粉、菜頭粿、粄條等.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">在來米製成的糕粿品是比用"在來米粉"來的香純道地,但大多數的人,還是以方便性為著眼點,再加上在來米不容易在超巿找到,ㄧ般只有傳統米店才有在賣.<br />有經驗的老人家都知道,在來米要用”舊米”才能做出成功的糕粿,所謂舊米是指非當期稻穫的在來米.一聽到”舊米”會讓人聯想到不新鮮及”臭普味”,但其實拜先進科技所賜,即使是一年二年前的稻穫,一樣可以在低溫冷藏設備良好的地方保存的很好.雖不如當期稻穫的新鮮清香,但也不致於是”臭普味”.有些製作糕粿的商家,會選擇用新舊米混合製作,一般沒那麼講究,因為光是用舊米製成的糕粿,還是比巿售的在來米粉,來的有古早味!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">不過味道是很主觀的,喜歡古早味的通常喜歡用再來米製作帶著米香、蘿蔔香氣的米磨蘿蔔糕.喜歡味道濃厚、層次豐富、口感軟嫩接近市售口味的,可能還是會投港式蘿蔔糕ㄧ票!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">ㄧ般我們平日吃的白米是屬梗米的ㄧ種,水份高、黏度高,用白米做出來的口感跟記憶中的米磨蘿蔔糕有蠻大的差異,ㄧ般不會使用.</span></div>
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<span style="font-size: x-large;">港式蘿蔔糕影音</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-81312445481689129142017-01-15T00:13:00.001+08:002017-01-15T00:13:31.206+08:00古早味醬油糖荷包蛋 傳統醬油糖荷包蛋<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">小時候有段時間住在基隆的阿嬤家,阿嬤的早餐最喜歡用白粥配荷包蛋、豆腐乳、醬菜等.搭配在荷包蛋上的甘甜醬油,是我的最愛!直接用糖醬油配稀飯整個就是超美味!只需用到醬油、糖、米酒,做法非常簡單,喜愛古早味的朋友,ㄧ定要試試看!</span></span><br />
<b style="color: #cc0000; font-family: georgia, 'times new roman', serif;"><br /></b>
<b style="color: #cc0000; font-family: georgia, 'times new roman', serif;"><span style="font-size: x-large;">材料:</span></b><br />
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<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">雞蛋4-5顆</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: normal;">醬油</span><span style="background-color: white; color: #333333;">3大匙</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white; color: #333333;">米酒</span><span style="background-color: white; color: #333333;">3大匙</span></span><br />
<span style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">糖2大匙(也可用味霖取代)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #333333;"><span style="font-size: large;">冷壓黑芝麻油2小匙</span></span></span><br />
<span style="background-color: white; color: #333333; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000; font-size: x-large;"><span style="background-color: white;">作法:</span></span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="background-color: white;"><span style="color: #333333;"><br /></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="background-color: white;"><span style="color: #333333;">1.熱鍋倒入適量油,</span></span><span style="background-color: white; color: #333333;">中大火</span><span style="background-color: white;"><span style="color: #333333;">將蛋打入,煎至蛋白變白稍微定型,將蛋黃最接近外圍處,整個翻折到另ㄧ面,再煎一下,即為荷包蛋。</span></span><br style="color: #333333;" /><span style="background-color: white; color: #333333;">2.用原鍋加入醬油及糖,燒滾後嗆入米酒,煮滾,關火後加入冷壓黑麻油,淋在荷包蛋上即可。</span></span></span><br />
<span style="background-color: white; color: #333333; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>小撇步:</b></span></span><br />
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<ul style="text-align: left;">
<li><span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: large;">鍋要夠熱,維持中大火再下雞蛋,溫度太低,蛋白會因為加熱時間太久而變硬,口感不好.</span></li>
<li><span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: large;">可在煎蛋時表面噴上些許水,蛋可以更軟嫩.</span></li>
<li></li>
<li><span style="color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: large;">醬油及糖觸鍋後可因梅納反應產生香氣.</span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-52902678476273008672017-01-09T12:56:00.000+08:002017-01-10T00:36:58.746+08:00 2017(第1集)基礎暖心雞湯 年菜 喜慶宴客菜 雞湯 雞煲湯 清燉雞湯<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">冬天為家人煲碗熱騰騰、營養豐富的雞湯,是主婦必修的煲湯基本功。用全雞煲原味雞湯,非常適合當作喜慶宴客菜或是年節菜.全雞有頭有尾,有全家團圓、全家福的意思.用慢火煲煮出來的湯頭會清透鮮甜.如果想要湯頭呈現白色濃厚狀,就須用中大火燉煮,才會呈現濃白的效果.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">燉湯如果只是想喝湯,並不在意肉質口感,可以從冷水下鍋,讓原料從低溫慢慢升高進而充分釋放營養與甜味.但如果想吃到肉質軟嫩不柴,就要用熱(滾)水開始燉煮.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">因為用熱水開始燉煮時,肉的中心溫度會落在攝氏50度上下,這個溫度剛好是活化肉本身酵素的最佳溫度區域,當此種酵素被啟動時,會利用肉中原有的酵素活化蛋白質,煮出鮮嫩的肉質.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">所以記得:從熱(滾)水開始煮、 </span><span style="font-size: large;">撈除浮沫、小火慢燉,是煮出肉質軟嫩、湯頭清澈、湯鮮味美的秘訣!</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<b><span style="color: #cc0000; font-size: x-large;">材料</span></b>:</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">中小型母雞 一隻(約1500公克)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">水 1500 公克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">鹽0.5小匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">冷壓黑芝麻油1大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">[塞料]</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">大蒜4-5瓣</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">薑4-5片</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">青蔥3支</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">枸杞1大匙</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">腰果12顆(<span style="color: #38761d;">讓湯頭帶有奶油的香氣</span>)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">黑棗8顆(<span style="color: #38761d;">用紅棗也可以但黑棗經過薰焙香氣不同</span>)</span><br />
<br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>做法: </b></span><br />
<span style="font-size: large;">1.全雞洗乾淨之後 ,擦乾備用.</span><br />
<span style="font-size: large;">2.將大蒜拍扁、薑切片、蔥打結.</span><br />
<span style="font-size: large;">3.將雞的內部均勻抹上芝麻油及鹽.</span><br />
<span style="font-size: large;">4.將所有塞料塞入雞的內部, 用雞腳塞回開口或用牙籤封住開口.</span><br />
<span style="font-size: large;">5.將雞放入鍋中加入至少蓋過4/5雞的滾水(用熱水燉煮肉會較嫩口).陶鍋、鑄鐵鍋、砂鍋皆可.影片使用耐熱陶鍋.</span><br />
<span style="font-size: large;">6.蓋鍋蓋中大火煮至滾沸後撈除殘渣浮沫,關小火慢燉1個小時.</span><br />
<span style="font-size: large;">7.中途可重複2-3次撈除浮沫.</span><br />
<span style="font-size: large;">8. </span><span style="font-size: large;">關火悶20-30分鐘即完成.</span><br />
<span style="font-size: large;"><br /></span>
<span style="color: #cc0000; font-size: x-large;"><b>小撇步:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-size: large;">想吃到肉質軟嫩要用熱(滾)水開始煮.</span></li>
<li><span style="font-size: large;">想要湯頭白且濃厚要用大火;想要湯頭清澈要用小火.</span></li>
<li><span style="font-size: large;">浮渣產生後需撈除才不會把渣又回煮到肉中.</span></li>
</ul>
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<b><span style="color: #38761d; font-size: x-large;">[ 大棗、黑棗小常識]</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">大棗依加工不同,而有紅棗、黑棗之分,來源均相同,紅棗是稍經沸水燙過,即予曬乾。黑棗是經沸水燙過,再薰焙至棗皮發黑發亮,棗肉半熟,乾燥適度為止。<br /><br />大棗用於脾胃虛弱、中氣不足、倦怠乏力,食少便溏等症。本品有補中益氣的功效,每與黨參、白朮等配伍。並能用於輕微的更年期失眠與煩躁,大棗能營養安神,臨床上常與甘草、小麥等同用,中醫古稱此為臟躁。另用於血虛萎黃,本品有養血的作用,常與熟地、當歸同用。<br /><br />大黑棗有助陰補血作用,能入肝走腎,主治虛勞,善資大小二便,凡補肝腎藥中如滋陰降火湯、茯苓補心湯、保胎丸,俱宜為佐,使因性味甘溫,尤能扶脾養胃耳。<br /><br />黑棗以含維生素 C和鈣質、鐵質最多。 有很高的藥用價值。 多用於補血和作為調理藥物,對貧血、 血小板減少 、肝炎、乏力、失眠有一定療效。 市面上常見的黑棗以此種居多。<br /><br />黑棗食療作用<br />棗味甘、性平,入脾、胃經;<br />有補益脾胃,滋養陰血,養心安神,緩和藥性的功效;<br />用於治療脾氣虛所致的食少、泄瀉,陰血虛所致的婦女臟躁證,病後體虛的人食用大棗也有良好的滋補作用;本品甘溫益氣,質潤養血,味甘又能緩和藥性,用於氣血虧虛及緩解藥物的毒烈之性。<br />1. 養血安神:適於血虛面色萎黃及心失所養、血虛臟躁者;<br />2. 補中益氣:用治中氣不足、脾胃虛弱所致諸證;<br />3. 緩和藥性:與祛邪藥配伍,可緩其毒烈之性,以護正氣。</span><br />
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-13458053694919138452016-12-25T13:37:00.002+08:002016-12-26T00:55:03.228+08:002016 (第33集)火山爆蝦 年節宴客菜 年菜 石燒料理 台菜 <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">曾在知名的台菜欣葉餐廳吃過這道『火山爆蝦』.記得上菜時吸引了所有人的目光!研究了ㄧ下發現手法非常簡單,其實就是石燒料理.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>特殊的碳烤香氣真的是用川燙或蒸所沒有的.節慶宴客時,可以試試這道超吸睛、香氣甜度破表的~火山爆蝦</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>除了年節宴客菜,也超適合作為露營的石燒料理!</b></span><br />
<b><span style="color: #cc0000; font-size: x-large;"><br /></span></b>
<b><span style="color: #cc0000; font-size: x-large;">材料</span></b>:<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">新鮮蝦 500公克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">紹興酒 60C.C.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">白玉石 350公克(約2.5公分大小)</span><br />
<br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>做法: </b></span><br />
<span style="font-size: large;">1.</span><span style="font-size: large;">將蝦子洗淨,剪去多餘鬚鬚、頭部尖角.</span><br />
<span style="font-size: large;">2.將耐熱陶鍋底部先鋪上鋁箔紙,再放上白玉石.</span><br />
<span style="font-size: large;">3.蓋上鍋蓋開中火加熱12分鐘,此時鍋中溫度約攝氏220-250度</span><br />
<span style="font-size: large;">4.開蓋倒入蝦子、嗆下紹興酒、蓋回蓋子,關火悶4分鐘至所有蝦子顏色轉紅即完成.</span><br />
<span style="font-size: large;">5.石燒料理溫度很高請注意安全.另外上桌時請用耐高溫隔熱墊以免燒壞桌子.</span><br />
<span style="font-size: large;">6.可搭配芥末、日式醬油做為沾醬.</span><br />
<br />
<b style="color: #cc0000;"><span style="font-size: x-large;">小撇步:</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-size: large;">白玉石請至假日花市或生活百貨購買2.5公分左右大小</span></li>
<li><span style="font-size: large;">白玉石若想重複使用可在倒入蝦之前在白玉石上方再加上ㄧ至兩層烘焙紙或鋁箔紙,或需仔細清潔乾淨再重複使用.</span></li>
<li><span style="font-size: large;">沒有陶鍋可用厚底黑色鑄鐵鍋(最好無糖瓷塗層).<span style="background-color: #f4cccc;">其他鍋具請和廠商確定可否做石燒料理再使用.</span></span></li>
<li><span style="font-size: large;"><span style="background-color: white;">其他種類的石頭如黑膽石,害怕吸熱太高,會有爆裂的疑慮,所以不推薦.</span></span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-63000913673003704612016-12-19T21:47:00.003+08:002016-12-20T18:41:39.053+08:00龜甲萬品嘗會之用二次釀造的御釀醬油做出美味紅燒牛肉麵<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">日前很榮幸受到龜甲萬醬油的邀請,參加了「龜甲萬御釀醬油 御見美味 品嘗會」!一直就超愛吃日本料理的我,怎麼能錯過這麼難得的機會呢?排除萬難也要參加!</span><br>
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<span style="font-size: large;">這次設計整套料理的是魚道生的料理長濟安師傅,整套料理都結合了龜甲萬的御釀醬油。這支醬油最特別的地方是運用了二次釀造的技術,顧名思義是經過兩次釀造過程。二次釀造使用約半年醱酵後壓榨出來的生醬油,再次加入黃豆、小麥進行醱酵,因此整個過程耗時約一年。兩倍的時間、更多的原料,功夫加倍讓醬香更為醇厚。經過這樣處理的醬油,豆麥香純粹而濃厚,非常單純純粹的原味!</span></div>
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<!--StartFragment--><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #212121;">御釀醬油的甘甜溫潤引出了魚和海鮮的肥美滋味,真的好百搭喔!從第一道料理開始我的心中就不停的想轉圈圈</span><span lang="EN-US" style="color: #212121;">+</span><span style="color: #212121;">放煙火</span><span lang="EN-US" style="color: #212121;">🎉🎊</span><span style="color: #212121;">,主持人問我的感想,我其實就只有一句話「人間美味」啊!除了肥美甘甜真不知還要怎麼形容了!</span><!--EndFragment--> </span></span></div>
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">醋味~濃郁滑嫩、鮮味爆表的北海道厚岸生蠔</span></span><br>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u-iEFTgXgQRscSkip_LSQx8EusSMlw9fSgCBAYaITdakSNSEKLTJRrdXwHpU9MUONHni7ae7zjC9CazmAQKJnmmCJl9v4GO42pSmYssumPO7lum1oGlWuT9POGiZ9mJ1kqYcQCAixf8/s1600/IMG_4549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u-iEFTgXgQRscSkip_LSQx8EusSMlw9fSgCBAYaITdakSNSEKLTJRrdXwHpU9MUONHni7ae7zjC9CazmAQKJnmmCJl9v4GO42pSmYssumPO7lum1oGlWuT9POGiZ9mJ1kqYcQCAixf8/s400/IMG_4549.jpg" width="300"></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white; color: #1d2129;">刺身~肥美甘甜的日本鮪魚中腹,</span><span lang="EN-US" style="background-color: white; color: #1d2129;"><o:p></o:p></span></span></div>
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<span style="background-color: white; color: #1d2129;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">就能將海鮮的鮮甜美味完整襯托,好吃難以言語!</span></span><!--EndFragment-->
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpAonJvOELjyR4LTgLo4I2xfIxGluQYNr8JoS_ZRz1i6JYxZFAsdwRfFOLiAmYqlh0O_siJvtKu1oqfyXqdYoLyFCSuWPnv2y8BI-5i1pOLesberT1-C9ivGHpYpZKhvl2CXq9w6kCGc/s1600/IMG_4590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpAonJvOELjyR4LTgLo4I2xfIxGluQYNr8JoS_ZRz1i6JYxZFAsdwRfFOLiAmYqlh0O_siJvtKu1oqfyXqdYoLyFCSuWPnv2y8BI-5i1pOLesberT1-C9ivGHpYpZKhvl2CXq9w6kCGc/s400/IMG_4590.jpg" width="300"></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white; color: #212121;">看看這</span><span style="background-color: white; color: #454545;">竹莢魚的</span><span style="background-color: white; color: #212121;">刀工,,令人讚嘆~</span></span><br>
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<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">有些食材需要利用刀工去解決它過於硬韌的口感</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">就像這道竹筴魚,</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">我們自己做一些肉類料理也是一樣</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">前期的處理</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">會影響實際入口的感受</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">所以好刀工跟好醬料一樣,</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="color: #212121;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">都是料理的重要環節</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigITZKknY6vA52dXk0ZUMQo9C9W30vKZDZtVfIDGiV6ODl7eLb_TD9YV6MAiwaRTk4JtF5JQbuzv2r5HseGg4Bxg8BNgYHqJzQSLMCX_mAOte8h3vgJDgj4meS2mnGHWpJMnRWZ-ztNow/s1600/IMG_4593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigITZKknY6vA52dXk0ZUMQo9C9W30vKZDZtVfIDGiV6ODl7eLb_TD9YV6MAiwaRTk4JtF5JQbuzv2r5HseGg4Bxg8BNgYHqJzQSLMCX_mAOte8h3vgJDgj4meS2mnGHWpJMnRWZ-ztNow/s400/IMG_4593.jpg" width="300"></a></div>
<span style="background-color: white; color: #1d2129;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">綜合貝類~令人難忘的沖繩海葡萄(綠)搭配貝類</span></span></div>
<div style="text-align: center;">
<div align="center" class="MsoNormal" style="background: white; mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">雖然每天都做料理</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background: white; mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">常常還是為不同食材的完美搭配感到新奇</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background: white; mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">就像是這一天品嘗的料理</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background: white; mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">為什麼大海的鮮味跟二次釀造的豆麥醇厚香氣</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background: white; mso-pagination: widow-orphan; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">可以這麼搭呀!</span></span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONVgt_jKFv1U-fV9Zp2idHkvVICSEzLGHYp2YyyozRswTDv5NRq0KDKEF0i2s-Xq4eCwxayzloRDE4ELEVDPKLf7LB8g9fjsq3AoKq9IrVOil2JSd_kKFLBlxpyEOX9E5XjS-HYkHVEc/s1600/IMG_4602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONVgt_jKFv1U-fV9Zp2idHkvVICSEzLGHYp2YyyozRswTDv5NRq0KDKEF0i2s-Xq4eCwxayzloRDE4ELEVDPKLf7LB8g9fjsq3AoKq9IrVOil2JSd_kKFLBlxpyEOX9E5XjS-HYkHVEc/s400/IMG_4602.jpg" width="300"></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"> </span><span style="background-color: white; color: #1d2129;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">串燒~細緻講究的烤物白旗魚醬燒</span></span><br>
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<!--StartFragment-->
<br>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">深深吸一口充滿豆麥香的醬油香氣</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">有時真的很難克服</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">食物的美麗醬色之誘惑</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<br></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">這款醬油很棒的特色就是,味道很濃厚</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">尤其在燒烤過後!更顯著</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">而且它的顏色又不會過於深色</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #1d2129;">所以煮出來的料理</span><span lang="EN-US" style="color: #1d2129;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="color: #1d2129;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">色澤很好掌控,很美</span></span></div>
<!--EndFragment--></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv4bMV1Ea8_2uTKCDowVhPKP0AIste9f-uKBouTvAjkrBqO59AYzUryvJr0OaA1Zn93IaInd-x1-haFuqk91emnRJ1f_FpT5VJK7e_cZpwD_rYKfPhwTTetPdFitdlrkhqyghDsMsEwo/s1600/IMG_4610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv4bMV1Ea8_2uTKCDowVhPKP0AIste9f-uKBouTvAjkrBqO59AYzUryvJr0OaA1Zn93IaInd-x1-haFuqk91emnRJ1f_FpT5VJK7e_cZpwD_rYKfPhwTTetPdFitdlrkhqyghDsMsEwo/s400/IMG_4610.jpg" width="300"></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #1d2129; text-align: left;"><span style="font-size: large;">揚物~外酥內軟的東京灣穴子(星鰻)</span></span><span style="font-size: large;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FXmSXxylZJLzHCk8MCaEYjngux9lJs6UJSZKHT7a16rSwagONZEv0gkmOK1StgEElSN1WAg7sKCfRzhd4me7NNtJcHviv8OvXAb1jnAd-K_ZWLVg4Y0BJkKlimMNaAWgkvVjTxeAKxs/s1600/IMG_4613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FXmSXxylZJLzHCk8MCaEYjngux9lJs6UJSZKHT7a16rSwagONZEv0gkmOK1StgEElSN1WAg7sKCfRzhd4me7NNtJcHviv8OvXAb1jnAd-K_ZWLVg4Y0BJkKlimMNaAWgkvVjTxeAKxs/s400/IMG_4613.jpg" width="300"></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"> </span></span><span style="font-size: large;"><span style="color: #1d2129; font-family: "georgia" , "times new roman" , serif;">特品~豐腴滑嫩、入口即化的紅燒北海道鱈魚白子</span><span lang="EN-US" style="color: #212121; font-family: "georgia" , "times new roman" , serif;"> </span></span><br>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">另外這一道是用煨煮的方式來料理的</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">醬油不會過度搶了食材的特色</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">這就是龜甲萬醬油不過甜不過鹹的優點吧!</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">你看看色澤油亮油亮的</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #212121;">看了就讓人食指大動</span><!--EndFragment--> </span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></span></div>
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<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">江戶前壽司特色在於刀工精細及調理傳統~青甘肚</span></span></div>
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<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"> </span><span style="background-color: white; color: #1d2129;"><span style="font-size: large;">滿滿鮮味的蛤蠣湯</span></span></span><br>
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<span style="font-size: large;"> 吃得欲罷不能的我~</span></div>
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<!--StartFragment--><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">這款御釀醬油其實可運用於各式料理中,不過師傅提到因為產品香氣味道較濃郁,會特別建議沾食、燒烤。沾食可直接感受濃郁韻味;燒烤則可以高溫帶出御釀醬油豆麥香氣,更添食慾。</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">這款無添加調味劑、甜味劑、防腐劑、焦糖色素等食品添加物、不過甜不過鹹</span><span lang="EN-US" style="color: #212121;">(</span><span style="color: #212121;">台語</span><span lang="EN-US" style="color: #212121;">) </span><span style="color: #212121;">的醍醐味,果然是三百多年純釀造歷史的大廠所製造的!美味令人驚豔~</span><!--EndFragment--> </span></div>
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<span style="font-size: large;"><br></span>
<span style="font-size: medium;"><b><span style="font-size: x-large;">[料理]</span></b><br><span style="font-size: large;">經歷過御見美味品嘗會後,我發現這支二次釀造純釀醬油,因為原料及發酵的時間加倍,醬香味濃重醇厚,非常適合用在能引出食材原味的料理當中.想起老爸的紅燒牛肉湯、牛肉麵,決定用品嚐會當天帶回的御釀醬油,來仿製老爸的家鄉味.果然效果令人驚艷!喜歡紅燒牛肉湯、牛肉麵的朋友,可以試試這個配方.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="background-color: white; color: #cc0000;"><span style="font-size: x-large;">材料:</span></span></b><span lang="EN-US" style="color: #212121; font-size: large;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">進口牛腱</span><span lang="EN-US" style="color: #212121;"> (</span><span style="color: #212121;">或<span style="background: white; letter-spacing: .65pt;">牛肋條</span></span><span lang="EN-US" style="color: #212121;">)1000</span><span style="color: #212121;">公克</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">紅蘿蔔</span><span lang="EN-US" style="color: #212121;">2</span><span style="color: #212121;">條</span><span lang="EN-US" style="color: #212121;">(</span><span style="color: #212121;">老爸原始版本並沒有加但為了趁機讓孩子吃蔬菜就加了)</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">薑片</span><span lang="EN-US" style="color: #212121;">3-4</span><span style="color: #212121;">片</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">青蔥</span><span lang="EN-US" style="color: #212121;">1</span><span style="color: #212121;">支</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">蒜頭</span><span lang="EN-US" style="color: #212121;">4-5</span><span style="color: #212121;">顆</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">花椒粉</span><span lang="EN-US" style="color: #212121;">2</span><span style="color: #212121;">小匙(也可用爆香過的花椒粒放入中藥材袋中)</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">米酒半米杯</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">辣豆瓣醬</span><span lang="EN-US" style="color: #212121;">2.5</span><span style="color: #212121;">大匙</span><span lang="EN-US" style="color: #212121;"><br>
</span><span style="color: #212121;">龜甲萬御釀醬油半米杯</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">冰糖</span><span lang="EN-US" style="color: #212121;">2</span><span style="background-color: white; color: #333333;">大匙</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #212121;">清水淹過牛肉</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;"><span style="font-size: x-large;"><br></span></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;"><span style="font-size: x-large;">作法:</span></span></b><span lang="EN-US" style="color: #212121; font-size: large;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #333333;"><br>
1.</span><span style="color: #212121;">牛腱</span><span lang="EN-US" style="color: #212121;"> (</span><span style="color: #212121;">或<span style="background-position: initial initial; background-repeat: initial initial; letter-spacing: 0.65pt;">牛肋條</span></span><span lang="EN-US" style="color: #212121;">)</span><span style="color: #212121; letter-spacing: 0.65pt;">洗淨並切成略長塊狀(因為會縮水我喜歡切大塊些口感好</span><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">.</span><span style="color: #212121; letter-spacing: 0.65pt;">先順紋切長條,再切二或三段)。紅蘿蔔削皮後切滾刀,青蔥切段、蒜頭拍扁、薑拍扁或切片皆可</span><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">.</span><span lang="EN-US" style="color: #333333;"><br>
</span><span lang="EN-US" style="color: #212121;">2. </span><span style="color: #212121;">用密封導熱良好的鍋具(我用鑄鐵鍋)熱<span style="letter-spacing: .65pt;">鍋後產生油紋,放入切成略長塊狀牛肉,用中大火將表面略煎金黃、肉色改變</span></span><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">.</span><span style="color: #212121; letter-spacing: 0.65pt;">如果鍋子較小可先用炒菜鍋爆香肉類及其他材料比較好翻動</span><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">.</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">3. </span><span style="color: #212121; letter-spacing: 0.65pt;">將煎好的牛肉塊取出或移至鍋邊,利用煎出的油脂來爆香蔥、薑、蒜、</span><span style="color: #212121;">花椒粉、<span style="background-position: initial initial; background-repeat: initial initial; letter-spacing: 0.65pt;">紅蘿蔔</span></span><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">.</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #212121; letter-spacing: 0.65pt;">4.</span><span style="color: #212121; letter-spacing: 0.65pt;">加入豆瓣醬拌勻炒香,嗆入御釀醬油、米酒等,滾沸出香後加入淹過牛肉的</span><span style="color: #212121;">清水,喜歡辣椒的可加入拍扁的紅辣椒</span><span lang="EN-US" style="color: #212121;">.</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #212121;">5. </span><span style="color: #212121;">大火煮滾後撇去浮沫轉小火,保持微小滾狀態</span><span style="color: #212121;"> </span><span style="color: #212121;">,蓋上鍋蓋慢燉</span><span lang="EN-US" style="color: #212121;"> 60</span><span style="color: #212121;">分鐘後關火悶</span><span lang="EN-US" style="color: #212121;">20</span><span style="color: #212121;">分鐘</span><span lang="EN-US" style="color: #212121;">. </span><span style="color: #212121;">喜歡更柔軟的口感,可以酌量再增加燉煮的時間</span><span lang="EN-US" style="color: #212121;">.</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #212121;">6.</span><span style="color: #212121;">也可將爆香後的所有材料移至傳統電鍋,外鍋加入</span><span lang="EN-US" style="color: #212121;">4</span><span style="color: #212121;">米杯水(若水量太多可先加</span><span lang="EN-US" style="color: #212121;">2</span><span style="color: #212121;">杯,蒸至跳起後再加</span><span lang="EN-US" style="color: #212121;">2</span><span style="color: #212121;">杯),蒸至自動跳起,悶</span><span lang="EN-US" style="color: #212121;">10</span><span style="color: #212121;">分鐘即可完成</span><span lang="EN-US" style="color: #212121;">. </span><span style="color: #212121;">喜歡更柔軟的口感,可以酌量再增加蒸的時間</span><span lang="EN-US" style="color: #212121;">.</span><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="font-size: x-large;"><span lang="EN-US" style="color: #cc0000;"><br>
</span></b><span style="font-size: x-large;"><b><span style="color: #cc0000;">小撇步:</span></b><span lang="EN-US" style="color: #212121;"><o:p></o:p></span></span></span></div>
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<li class="MsoNormal" style="background: white; color: #212121; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 36.0pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span lang="EN-US" style="color: #666666; letter-spacing: 0.65pt;"> </span><span style="letter-spacing: 0.65pt;">起鍋後可用濾油網撈除湯面油脂,也可等湯涼放進冰箱冷藏,等油脂凝固湯面後再撈除</span><span lang="EN-US" style="letter-spacing: 0.65pt;">.</span><span lang="EN-US"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="background: white; color: #212121; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 36.0pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">燉煮完成可取出滷包、青蔥、薑片和蒜頭<span lang="EN-US">.</span>如希望湯頭更清澈,可用篩網過濾湯頭。<span lang="EN-US"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="background: white; color: #212121; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 36.0pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">此款湯頭屬較濃郁,可依口味清淡酌量增加清水的部分<span lang="EN-US">.</span><span lang="EN-US"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="background: white; color: #212121; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 36.0pt;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">可將撈起的油脂加上湯頭燉煮蘭花干或豆皮也非常適合<span lang="EN-US">.</span></span><span lang="EN-US" style="font-family: "-webkit-standard" , "serif"; mso-bidi-font-family: 新細明體; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: 新細明體; mso-font-kerning: 0pt;"><o:p></o:p></span></li>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-33577303876721279082016-12-15T09:59:00.006+08:002016-12-16T11:05:36.207+08:002016 (第31集)古早味蜜芋頭 電子鍋 傳統電鍋 瓦斯爐煮出冰店蜜芋頭 冰店配方大公開<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">蜜芋頭不是芋頭湯喔!蜜芋頭甜中帶Q,需搭配冰品、或不甜的配料食用,單吃ㄧ定會太甜,但也因為糖超過ㄧ個比例會讓芋頭轉鬆為Q.</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">如何在家煮出完整、美麗的蜜芋頭呢?<br>糖是蜜芋頭的重點,因為糖</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">不夠</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">的話,蜜出來的芋頭,會沒有光澤</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">不漂亮</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">喔!</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">我試過ㄧ顆大型芋頭當糖量減低至200公克以下,充其量只是ㄧ鍋煮的鬆軟的芋頭甜湯,算不上是蜜芋頭.</span></span><br>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: large;">因為芋頭不怕ㄧ開始就加糖,所以我通常在ㄧ開始就直接加糖蜜芋頭了(某些食譜會先蒸再加糖).但因為滲透壓的關係,一開始就加糖,糖水慢慢的滲透到芋頭裡面,芋頭就不容易煮過度鬆散。同樣的道理應用到煮湯圓上,若一開始就加糖,就可以避免湯圓因為壓力煮過爛,內餡提早爆破。</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">全部使用二砂糖,</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">香氣雖然足夠.但是顏色會較深</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">.用一半二砂糖一半白砂糖可以同時保留二砂糖的香氣顏色,比全用二砂淡ㄧ些.但如果希望呈現淡雅的淡紫芋色就只能單用冰糖或白砂糖了.</span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">蜜好的芋頭甜度高,呈現略透明狀,就是最Q軟好吃的</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">狀態</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">了.<br>可以用密封盒子裝起來放入冰箱冷藏ㄧ週不是問題!冷凍可以更久.因為甜度高,是需要搭配其他不甜的配料.多種吃法如下</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">~</span></span><br>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">淋點鮮奶一起吃</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">直接淋上白開水、加上冰塊或刨冰</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">煮點椰汁西米露不用加糖,直接淋在芋頭上,跟芋頭攪拌著一起吃.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">做冰淇淋</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">搭配自製粉條、粉圓、米苔目或芋圓地瓜圓(可參考之前視頻的分享)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">攪打或壓成芋泥</span></li>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">冬季的芋頭特別好吃,有時我會在對的時節多買ㄧ些,去皮切塊後密封好放入冷凍庫保存.想吃的時候再取出調理,口感還是ㄧ樣美味.</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000; font-size: x-large;"><br></span><span style="color: #cc0000; font-size: x-large;">材料:</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">大型的芋頭</span><span style="font-size: large;">1顆淨重約700g </span><span style="font-size: large;">去皮約500g切大方塊(不建議滾刀塊薄邊容易煮散)</span></span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">白砂糖220-</span><span style="font-size: large;">240g( 不要低於200公克會影響光澤度)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">滾水 </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">稍微蓋過4/5</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">芋頭(用滾水更容易煮透也可順便融化砂糖)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">米酒1大匙(不喜歡酒香可不加)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">鹽 </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">一小撮(解甜膩、消除脹氣)</span></span><br>
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: large;">如果希望成品光澤度更好可以加入1大匙的水麥芽或麥芽糖</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">步驟:</span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br></b><b><span style="color: #990000; font-size: x-large;">傳統電鍋加熱法:</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1.芋頭去皮前水滾後先用大火蒸5-6分鐘,然後削皮 (表皮蒸熟去皮才不會手癢),或微波連皮整顆大功率加熱1分鐘也可以.傳統電鍋少量水啟動開關冒煙後計時6分鐘.不想多這步驟的只要記得芋頭不先沾到水就削皮即可避免<span style="background-color: white; color: #cc0000;">皂角甙</span><span style="background-color: white;">造成手癢的問題.</span><br><br>2.將芋頭切成大塊狀(約5公分)<br><br>3.將切好的芋頭放入內鍋中,加入清水、糖、鹽後, 放入電鍋中,外鍋2.5-3米杯水蒸煮(如果有20公分以下鑄鐵鍋的朋友可以加蓋直接放入電鍋密封蒸)<br><br>4.用ㄧ般可耐蒸的容器皆可.</span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br></span><span style="font-size: large;">5.開關跳起後加入米酒悶15分鐘.</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br></span><span style="font-size: large;">6. <span style="font-family: "georgia" , "times new roman" , serif;">如果想要外表呈光澤、毛糊狀可<b style="color: #444444; letter-spacing: 0.6499999761581421px;"><span style="background-color: white; text-indent: -24px;">繼續蒸到碗中只剩少許稠稠的糖液,可能需蒸足1小時.完成後每塊芋頭中心軟又甜,綿中帶Q,不是芋泥、或芋頭湯.</span></b></span></span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #444444; letter-spacing: 0.6499999761581421px;"><span style="background-color: white; text-indent: -24px;"><br></span></b></span></span><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #444444; letter-spacing: 0.6499999761581421px;"><span style="background-color: white; text-indent: -24px;">7.</span></b></span></span><span style="background-color: white; font-size: large; text-align: center;">密封好冰箱冷藏ㄧ晚糖味可以均勻密入芋頭中心.</span></span><br>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b style="color: #444444; letter-spacing: 0.6499999761581421px;"><br></b></span><span style="color: #990000; font-size: x-large;"><b style="letter-spacing: 0.6499999761581421px;">瓦斯爐加熱法:</b></span></span></div>
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<ol>
<li><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">用</span><span style="background-color: #f4cccc;">密封導熱良好厚底</span><span style="background-color: white;">的鍋具(鑄鐵鍋、陶鍋、複合金不鏽鋼鍋皆可),但要小心火力控制以免焦底.影片我用陶鍋,導熱溫和不容易焦底.</span></span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-size: large;">加水至芋頭稍微淹沒,倒入白砂糖,中火煮滾後蓋上蓋子,轉小火續煮30分鐘.(</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">大滾會讓芋頭散掉.形狀就不漂亮了)</span></span></li>
<li><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">不開蓋留在瓦斯爐台上,用餘熱關火續悶20分鐘.</span></span></li>
<li><span style="font-size: large;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">開蓋後確定芋頭塊可用筷子輕鬆穿過表示已煮熟(此階段已是甜芋頭湯).接下來開蓋小火開始濃縮水分.(ㄧ定要保持小火開蓋否則芋頭會散成糊狀無法保持塊狀).水份減少時可隨時添加.</span></span></li>
<li><span style="font-size: large;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">慢煮至芋頭塊表面呈毛毛糊化狀即可.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;">想要米酒香氣的可以加入1大匙米酒提香.</span><span style="background-color: white; text-align: center;">(不愛酒香的可以不加)</span></span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: center;">密封好冰箱冷藏ㄧ晚糖味可以均勻密入芋頭中心.</span></li>
</ol>
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<div style="margin-bottom: 1em; padding: 0px;">
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>電子鍋加熱法:</b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">加入除米酒外的所有材料,放入電子鍋後選擇稀飯功能.可以讓它慢慢小火燉煮保持塊狀不會過鬆散.</span><br>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">但因為火力溫和、水份不易散失.</span><br>
<div style="margin: 0px;">
<span style="background-color: #f4cccc; font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: center;">密封好冰箱冷藏ㄧ晚糖味可以均勻密入芋頭中心.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;"><br></b><b style="background-color: white;"><span style="font-size: x-large;">以下是冰店老闆提供我的資訊:</span></b></span><br>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">芋頭買大甲的,地瓜選黃地瓜.切塊洗淨後記得同時加入糖一起煮,因為芋頭較會黏鍋,建議糖先煮溶再加入芋頭,基本上芋頭要好吃.除了芋頭要選對以外,糖也佔了很大的因素.放太少吃起來口感不會Q,只會鬆,如果芋頭吃了會Q,表示很甜,最好搭配刨冰一起食用.黃色的番薯如果要賣相好,最好白糖、二砂糖比例一半一半,煮起來的地瓜賣相超好,顏色也會呈現金黃.賣冰的水會放很少,甜度很高,家庭要吃的,煮的方式就稍微調整一下.</span></div>
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<span style="color: #cc0000; font-size: x-large;"><b>[長知識]</b></span></div>
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<span style="font-size: large;">芋頭裡有一種物質,手沾上了就癢,這是芋頭中會滲出一種乳白色的汁液,叫皂角甙,加熱會使其分解,所以煮熟了就沒事。皂角甙,是一種刺激性的致癢物質,遇熱、遇酸可被分解,所以止癢可以用加熱和加酸等辦法,而最好的方法是削芋頭前在手上塗點醋或是檸檬汁!</span></div>
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<span style="font-size: large;">削芋頭避免手癢的辦法:</span></div>
<div style="margin-bottom: 1em; padding: 0px;">
<span style="font-size: large;">1.檸檬切片,擠汁塗滿雙手,再削芋頭</span><br>
<span style="font-size: large;">2.用醋浸手,再削芋頭</span><br>
<span style="font-size: large;">3.戴橡膠手套削芋頭</span><br>
<span style="font-size: large;">4.將芋頭連皮一起用水蒸(煮)或微波,待外表熟再削皮</span><br>
<span style="font-size: large;">5.削完芋頭後,用熱水洗手</span><br>
<span style="font-size: large;">6.削皮全程保持乾燥不碰到水</span></div>
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夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0tag:blogger.com,1999:blog-2828982323356408483.post-26230369349485938622016-12-13T23:16:00.005+08:002016-12-13T23:16:57.393+08:00Q彈安心古早味蛋餅皮 自製蛋餅皮<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/K1wNot2tquc/0.jpg" src="https://www.youtube.com/embed/K1wNot2tquc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="background-color: white; letter-spacing: 0.44999998807907104px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">免揉麵糰, 無添加泡打粉、酵母粉,Q軟的古早味自製蛋餅皮,一次就學會!可以多做一些存放在冷凍庫, 要吃的時候不用解凍, 直接煎一下,打個蛋,加上起司、海苔、肉鬆、玉米、九層塔、高麗菜等,在家就能變化出各式不同口味的台式蛋餅囉!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>食材 :</b></span><div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">高筋麵粉60公克<br />日本太白粉45公克<br />鹽0.5小匙<br />水(液體或蔬菜汁)220公克</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>步驟:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; font-weight: normal; letter-spacing: 0.8399999737739563px;">粉類過篩ㄧ下,將所有材料攪拌成均勻的麵糊. 靜置15-20分鐘鬆弛粉漿糊.</span></b></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; font-weight: normal; letter-spacing: 0.8399999737739563px;">平底不沾鍋噴或抹少許油, 冷鍋倒入麵漿糊,抹勻或轉動鍋子讓粉漿糊攤開,均勻分佈在鍋中,煎至餅皮成型變色即可.</span></b></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; font-weight: normal; letter-spacing: 0.8399999737739563px;">煎好的蛋餅皮可以存放於冷凍庫. (一張一張分開)</span></b></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; font-weight: normal; letter-spacing: 0.8399999737739563px;">需要時取出,熱鍋、下油,煎ㄧ下餅皮後暫時取出,打個雞蛋,</span></b><span style="background-color: white; letter-spacing: 0.44999998807907104px;">加上起司、海苔、肉鬆、玉米、九層塔、高麗菜等,在家就能變化出各式不同口味的古早味台式蛋餅.</span></span></li>
</ol>
</div>
</div>
夢幻廚房在我家http://www.blogger.com/profile/06058629756752030649noreply@blogger.com0