Avocado Sandwich/奶油果三明治

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面包4片

奶油果一颗

水煮鸡蛋2颗

奶酪 丝2安司

鸡蛋切片, 奶油果切片。

在一片面包上面放上鸡蛋,奶酪,奶油果,撒上一点盐,黑胡椒粉,难后盖上另外一片。 其他2片也一样依次做出另外一个三明治。

在厨式小烤炉两面上都喷一点油放入三明治烤2分钟就可以吃了。如果没有小烤炉,用一个平底锅煎也可以。

这是一道简单又好吃的早,午餐。你可以放任何你喜欢的蔬菜来做。 我也做了烤过的彩椒加进去的, 香味扑鼻, 味道一级棒。

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Bread 4 slices

Avocado 1

2 boiled eggs

Shredded cheese 2 Oz.

Slice the eggs and avocado

On a piece of bread Put eggs, cheese, avocado, then sprinkle with a little salt, black pepper, cover with another piece of bread.  Do the same for another sandwich.

Spray some oil on a small kitchen grill then grill the sandwich for 2 minutes. If you don’t have a kitchen grill, use a skillet will work too.

This is a simple and delicious breakfast or lunch. You can add anything you like to make this sandwich. I made one with the grilled pepper and it smells fantastic.

Almond Scallion Cookies/杏仁葱花饼干

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这是我从文学城偷来的食谱, 惊人的好吃。 好像在我的记忆中从未做过咸的饼干。 这是一款简单好做又口味特别的小点心。

原方再此: http://bbs.wenxuecity.com/cooking/1460289.html

原料1/干料:

野葱2/3 杯切碎

两杯中筋面粉

3大勺糖

3/4杯碎核桃仁

1/2茶勺盐,

二茶勺的泡打粉

半茶勺的苏打粉

把核桃放在一个小塑料袋里面用擀面棍打碎。把上面所有的材料一放到一个大盆里,拌匀。

原料2/湿料:

1/3杯牛奶,1/2杯黄油,1/4杯菜油,一个鸡蛋,食用香精几滴

把材料二倒入盛材料一的盆里,拌匀。做成一个一个的小圆饼。

350度 烤25分钟。

温馨提示:如果第二天吃的话饼会变软, 放烤面包器里烤2分钟就又很酥脆了。

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I got this recipe from wenxuecity.com. I think this is my first time making savory cookies. It is not only easy to make, but also taste so special.

Here is the original recipe: http://bbs.wenxuecity.com/cooking/1460289.html

1.Dry ingredients:

2/3 cup chopped wild scallion,

two cups of all-purpose flour,

3 tablespoons sugar,

3/4 cup of chopped walnuts

1/2 teaspoons of salt,

Two teaspoons of baking powder

Half a teaspoon of baking soda

 

Preheat oven to 350F

Place the walnuts in a small plastic bag break them into smaller pieces with a rolling pin. Put all of the above ingredients to a large bowl and mix well.

 

2.wet ingredients:

1/3 cup of milk, 1/2 cup butter, 1/4 cup vegetable oil, one egg, almond extra a few drops

Mix the wet ingredients together then Pour the wet ingredients to the dry ingredients bowl and mix well. Make small round cookies.

350 degrees and bake for 25 minutes.

Note: If you eat the cookies the next day, they will become soft, toast them in a toaster for 2 minutes and they will become crisp again.

 

Macaroon/马卡龙

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这一个礼拜一直在研究马卡龙,今天成功做完马卡龙松了一口气。前前后后一共做了5次。现在想一想好像也没有那么难,就是差那么一点技巧,没有做到的话就会失败。马卡龙的做法算比较精细,拿捏得非常到位才会成功。经过那么多次的失败,算是也总结出一点经验吧。今天写出来与大家分享。

  • 蛋一定要室温。
  • 杏仁粉和糖粉要过筛。
  • 打蛋打到硬性发泡就要停,就是提起打蛋器时蛋白的尾巴应该短小挺立。 如果尾巴还软绵绵,打的不够。打完后蛋白一碰散的,一块一块的,打过了。打过头的话做出来的马卡龙会又扁又丑,还没裙边。每个人的打蛋器都不一样,所以速度也不同,不能光看食谱,要自己观察。
  • 拌入杏仁粉的时候不要搅拌过头。轻柔的画圈,我数了一下,大概35下。 搅的不够的话会有很大的裂缝,搅过头的话,会有小列缝,皮会很薄,还没裙边。拌好的面糊很平滑,拿起铲子可以自然而流畅的下落。应该很稠的样子。
  • 搅拌好后要快手快脚把它们装入挤花袋, 挤好。但不要急着烤,狠狠的把烤盘放桌上震几下,把空气震走。然后再放大概30分钟的样子等皮干。用指头去碰,不会粘手上了再放进烤炉烤。

我是按为爱走天涯 的食谱做的/ http://bbs.wenxuecity.com/cooking/1460289.html, 因为我不喜欢甜的东西, 所以我又参考了其他的食谱。 适量调整的食谱但做法还是按为爱走天涯的。

材料:

  • 3 只蛋
  • 6 大勺白糖
  • 1 杯 + 1 1/2 茶勺杏仁粉
  • 1 1/3 杯糖粉

 

做法:

 将糖粉,抹茶粉和杏仁粉混合,倒入food processor。打十秒钟。然后用过筛

去掉那些筛出来的比较粗的杏仁粉颗粒。

在蛋清中加入塔塔粉(我没加),用打蛋器把蛋清打至硬性发泡,其间分3次加入白糖。

先低速打1分钟,然后中速3到4分钟,最后高速1到2分钟.

硬性发泡就是提起打蛋器后,打蛋器顶端的蛋白呈尖尖的挺立的小三角

把筛好的杏仁糖粉拌入蛋白中。

用切拌的方法,不要画圈圈搅拌,以免蛋白消泡

拌到面糊平滑,拿起铲子可以自然而流畅的下落为止。

准备好一个14英寸的挤花袋,装好12号挤花嘴,立在一个玻璃杯里,这样倒面糊的时候就方便多啦!

把蛋白糖霜装入挤花袋

在2个烤盘上铺好烤箱专用的硅胶垫。在烤盘垫上挤出均匀的面糊。

大小直径在1又1/4英寸左右吧,之后面糊自己还会spread开一些,所以要留出足够的空间。

然后用力的在烤盘底部拍几下,放置30到60分钟,等马卡龙表面结了薄薄的硬壳,就可以送入预热到325F/163度的烤箱,烤12到14分钟,或者根据烤箱和马卡龙的大小来决定所需要的时间。

Strawberry cream filling: 1/4 条室温牛油打到发白加1大勺的糖粉加1大勺过滤过的草莓泥。打到成为cream. 可以用其他的莓果代替

烤好的饼干晾凉后,从烤盘上取下来,就可以加入喜欢的夹馅了。

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Whole week this week I was busy making macaroons, and finally I was able to make some successfully today. Altogether I had done total 5 times. Now that I think of it, it seems it is not as hard as I thought. It is all about techniques, if you can’t manage them then you will fail. Making macaroon is a very delicate job. After all the practice, I do want to share some of my thoughts about it.

 

  1. Eggs must be at room temperature.
  2. Sift the almond flour and powdered sugar.
  3. Stop whipping when the egg white forms stiff peaks, it is when you lift the whisk the tail should be short and straight. If the tail is soft, then you do not whip long enough. If the egg white breaks into big chunks when you touch it, then it is over mixed. The result of over mixing egg white will cause macaroons to be flat and ugly, without any feet. Everyone’s whisk is different, so the speed is also different, don’t just fellow the recipes, use your own observations.
  4. It is very critical when stir in almond flour and powder sugar to the egg white. Gently fold the almond meal and confectioners’ sugar into the egg whites, retaining as much air as possible. I count about 35 folds when I made mine. Either under mixing or over mixing will cause macaroons to have a lot of cracks. Over mixing will make the shell very thin with cracks, also without feet. Meringue should be smooth and when you picked up the whisk the batter will run down smoothly and it should look thick.
  5. You should then quickly Spoon the meringue into a piping bag and squeeze all the macaroons. But don’t rush to bake them. Give it a few hard tap on the counter to get the air out. Then leave them at room temperature for about 30 minutes to form a layer of thin shell. You can test this by carefully brushing your finger over a macaron. If it is not sticky then it is ready for baking.

I used 为爱走天涯 recipe/http://bbs.wenxuecity.com/cooking/1460289.html, because I don’t like sweet, so I adjusted recipe for ingredients which has less sugar. But I still fellow the directions of 为爱走天涯.

Ingredients

  • 3 egg whites
  • 6 tablespoons superfine (castor) sugar
  • 1 cup + 1 1/2 teaspoons finely ground almonds
  • 1 1/3 cups confectioners’ sugar

 

Direction:

Mix Powder sugar and almond flour then pour everything to the food processor, Pulse Ten seconds. Then sift.

Remove the almond flour particles.

Include Tata in the egg white (I didn’t add it), Whisk egg white until stiff, and add sugar in 3 separated times.

Whip the egg white with Low speed for 1 minute first and middle speed 3-4 minutes then last 1-2 at full speed.

When the egg white forms a sharp small triangle stiff form at the top of the whisk

Add almonds meal and powdered sugar.

Use the method of folding mix; do not draw a circle mix.

Mix until meringue is smooth and when you picked up the whisk the batter will run down smoothly

Quickly Spoon the meringue into a 14-inch piping bag. Set the piping bag in a glass so when pouring the batter would be more convenient for you!

Get 2 baking sheets covered with parchment paper or silicone pads. Squeeze the batter out evenly on the pad with the size of 1/1/4 of an inch or so in diameter, and the batter will spread a little so leave plenty of space.

Then tap the baking dish hard a few times to release the air, leave them at room temperature for 30-60 minutes, macaroons will form a thin crust on the surface, then bake at 325F/163 degrees, 12-14 minutes, or according to size of ovens and macaroons needed time to decide.

Strawberry cream filling: Whip 1/4 stick room temperature butter until it is white and fluffy, add 1tablespoon sugar, one tablespoon mashed strawberry paste. whip everything together.  You can use any other kind of berry.

After the macaroons cool down, you can add any kind of your favor fillings.

Scallion Pancakes/葱油饼

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最近迷上葱油饼,所以搜集了很多食谱准备一一做过。今天这一款是发酵类的。是从网上搜来的盈盈的食谱。

原帖在此: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

2 cup 中筋面粉

1 cup 温水

1 tsp 糖

1/8 tsp 盐

1/2 tsp 泡打粉

7 克酵母 (Active dry Yeast)

 

4-5 根葱切葱花

2 tbsp 葱油

1 tsp 盐

1/4 tsp 五香粉

1/4 tsp 花椒粉

1 tbsp 白芝麻

3-4 tbsp 食油

  1. 把所有第一部分面团的材料混合均匀,揉成一个软面团。盖上盖子/布发酵成两倍大。大概45-60分钟。
  2. 把面团擀薄片,抹上葱油,均匀地撒上五香粉和花椒粉,盐和葱花。
  3. 然后由上至下的卷起成长条状,切3份,由切面处压下成一坨。轻轻擀开成一个圆饼。
  4. 撒上芝麻,稍微压压,把芝麻压入饼里,这样比较不容易掉。
  5. 冷锅里均匀的倒入 1.5-2 tbsp的食油,把擀好的面饼放入锅内。
  6. 二次发酵10-15分钟,这个步骤很重要,这样做出来的面饼更软宣,更好吃。
  7. 10-15分钟后,上炉子,加盖中小火,不必预热锅子,直接烙6-7分钟,边上开始有点金黄色的时候,翻面 。不必加盖,再烙5分钟,成金黄色即可。看你家锅子的厚度调时间。我今天用不同的锅子时间不一样。

如果做有肉馅的,在擀成片加葱花时就加肉。个人更喜欢有肉的。

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Recently I am crazy about scallion pancakes, so I collect different recipes. Today I tried one that needs to be fermented. The recipe was found online.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

Part 1

2 cups all-purpose flour

1 cup warm water

1 tsp sugar

1/8 tsp salt

1/2 tsp baking powder

7 grams of yeast (Active Dry Yeast)

 

Part 2

4-5 scallions

2 tbsp Scallion flavored oil

1 tsp salt

1/4 TSP five-spice powder

1/4 TSP Paprika pepper powder

1 tbsp white sesame seeds

3-4 tbsp cooking oil

 

  1. Mix all the ingredients from first part for dough, and knead into soft dough. Cover and let rise into twice the size. About 45-60 minutes.
  2. Roll the dough into a big thin slice, cover with scallion oil, evenly sprinkle five-spice powder and paprika pepper powder, salt, and chopped green onion.
  1. Roll it up from top to bottom, cut into 3pieces, press down from the cut side into a pile. Gently roll out into a round cake.
  1. Sprinkle with sesame seeds, and press down with a little pressure so the Sesame seeds will stay on
  2. Pour 1.5-2 tbsp cooking oil evenly into a cold Pan, roll the dough into it.
  1. Let stand with cover on for10-15-minute, this step is very important, so the pancake will be soft when it is ready.
  2. 7.10-15 minutes later turn the heat on without preheating the pot, pan fry with medium low heat for 6-7 minutes, and turn the side when it starts to get a little gold on the side. Pan Fry for 5 minutes for the other side or until golden brown. The actual time will vary depends on the thickness of the pot in your family. I used different pans today so the cooking time was different.

If you love meat like me, add flavored ground meat when you roll out the dough for scallion. I personally prefer meat pancakes.

 

Green Tea Flavor Snack /绿茶酥

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朋友给了我一包红枣很久了一直没吃掉,昨天决定把红枣拿出来煮成红枣馅做绿茶酥。

无核红枣1 磅

水1 夸脱

油1/2 杯

把红枣加水煮30分钟关火。过滤(如果你不嫌红枣皮,这步可省掉,不过建议过滤)过滤后放不粘锅中炒干,这过程中油分3次放入。不要加糖了,红枣本身很甜了。放冰箱过夜。

这次绿茶酥是用君之的方子。效果非常好。我用红枣馅 加了些松子。

水油皮:中筋面粉150克,细砂糖35克,猪油40克,水60克
油酥:低筋面粉100克,猪油50克,绿茶粉3克
馅料:红豆沙馅(或绿茶馅)400克,分成20份。

烘焙:180度,中层,25分钟左右(本博客内所有配方若无特别说明,都是上下火一起烘焙)

制作过程
1、把150克中筋面粉,35克细砂糖,40克猪油,60克水混合揉成水油皮面团。需要稍微多揉一会儿,直到面团表面光滑。把100克低筋面粉,50克猪油,3克绿茶粉混合揉成油酥面团。两个面团分别静置松弛30分钟。
2、用手掌把水油皮面团压扁。
3、在压扁的水油皮面团上放上油酥面团。
4、用水油皮把油酥包起来。
5、包好的面团收口朝下,用手掌再次压扁。
6、在案板上撒一薄层面粉防粘,用擀面杖把面团擀成长方形。

7、把擀好的长方形面片一端向中心线翻折过来。
8、把另一段也向中心线翻折。
9、两端都翻折好的面片,再沿中心线对折。(就类似我们平时叠被子)
10、折好的面片,转90度,横过来。
11、再次用擀面杖擀成长方形。
12、重复第7-9步,再一次折叠起来。折叠好的面片静置松弛20分钟。

13、松弛好的面团,横过来再次擀成长方形。
14、沿着长方形的一端,把面片卷起来。
15、卷起来的面团,用刀切成20份。
16、切开的面团,在切面可以看到绿白分明的线条。
17、把面团切面朝上,用手掌压扁后擀开成圆形的薄片。
18、包上馅料,收口。
19、把收口朝下放在烤盘里,放进预热好的烤箱烘烤。
20、烤好后的绿茶酥,层次分明,入口香酥。

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A friend gave me a bag of dates a long time ago, finally I decided to use it to make date paste for green tea snack yesterday.

pitted Red date 1 pound

Water 1 quart

Oil ½ cup

Add Dates and water together and cook for 30 minutes, turn off the heat. Filter (if you don’t mind the skin, you can skip this step, but it is recommends). Then place it in a nonstick skillet, during this process add oil in 3 separated times. Not need to add any sugar, date itself is very sweet. Refrigerate overnight.

The green tea snack recipe is by Junzhi. This is a really good recipe, I use date paste with some pine nuts instead of red bean.

Outer skin dough: flour 150g, sugar 35g, Pork fat 40g, 60g of water

Pastry dough: cake flour 100g, 50g of Pork fat, green tea powder 3 g

Stuffing: red bean paste (or any other kind of paste) 400 grams, divided into 20.

Baking: 355F about 25 minutes

  1. 150 grams all-purpose flour, 35g sugar, 40g prok fat, 60 grams of water mix into the outer skin dough. Knead the dough until it is smooth. 100g cake flour, 50g of pork fat, 3 grams of green tea powder mixed into the pastry dough. Two separate dough both rest for 30 minutes.
  2. Use Palm to flatten the outer skin
  3. Put pastry dough on top of the skin dough.
  4. Then use the outer skin dough to wrap the pastry dough.
  5. Closing side down, once again flatten with the Palm.
  6. Spread a thin layer of flour on the Board to prevent stickiness, with a rolling pin roll the dough into a rectangle.
  7. Roll each side of rectangular patch over to the center line.
  8. Then folded along the center line.
  9. Turn 90 degrees, cross over.
  10. Again with a rolling pin to roll it into a rectangle again.
  11. Repeat steps 7-9, fold up once again. Then let it rest for 20 minutes.
  12. Turn dough cross over 90 degrees again, roll into a rectangle.
  13. Along one end of the rectangle, roll up the dough into a roll.
  14. With a knife cut it into 20 pieces.
  15. On each cut side of the dough you can see the Green and white lines.
  16. With cut side up flatten with your Palm then roll out into round slices.
  17. Add filling then wrap them up.
  18. Closing side down in a roasting pan and put in the preheated oven.
  19. After baking the snack is really crisp with layers.

Jam Cookies/果酱饼干

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Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Recipe courtesy of Ina Garten,

成分

3/4 磅 (3 条) 無鹽的黃油室溫

1 杯糖

1 茶匙純香草精

3 1/2 杯麵粉

1/4 茶匙食鹽

1 個雞蛋+ 1 湯匙水,

7 盎司甜的椰子薄片

覆盆子和/或杏果醬

烤箱預熱到 350 華氏度。

用電動攪拌機將黃油和糖打到他們相溶合,然後加入香草精。另外,混合過篩麵粉和鹽。使用低速攪拌機,添加麵粉混合物加到黃油和糖里混合,直到麵團開混合到一起。在有麵粉的案板上揉面团然后用塑膠包裝並冷藏 30 分鐘。把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液,然後將其放椰子粉里翻滚。將球放在烤盤上,然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烘烤 20 至 25 分鐘,直到椰子是金黃色。冷卻。

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This is a similar recipe like the previous one.

Cream cheese 8 Oz.

Butter ½ cup

Sugar 2/3 cups

Egg one whole and one egg yolk

Vanilla extract 1 Tsp.

All-purpose flour 2 1/2 cups

Baking powder ½ teaspoon

Walnut 1/3 cup

Jam

Preheat oven to 350F

In an electric mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until they are just combined and then add eggs.

Add vanilla extract.

Separately, sift together flour and baking powder, and then add it to the butter mixture. Mix together until the dough starts to come together.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg white wash and then roll it in chopped walnut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 30 minutes.

這食譜于前一個類似。

奶油乳酪 8 盎司。

黃油 ½ 杯

2/3 杯糖

雞蛋一個整蛋加一個蛋黄

香草精 1 茶匙

麵粉 2 1/2 杯

泡打粉 1/2 茶匙

核桃 1/3 杯

果醬

預熱烤箱至 350F

用電動攪拌機将奶油,芝士奶油和糖打到他們相溶合,然後加入雞蛋。

添加香草精。

另外麵粉和泡打粉混合過篩,然後將它添加到黃油混合物里混合在一起,直到麵團開始混合一起。

把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液,然後將其放切碎的核桃末里翻滚。將球放在烤盤上,然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烤 30 分鐘。

棉花糖/Home Made Candies

IMG_2136

棉花糖 300g
坚果或熟花生仁 200g
黄油 100g
奶粉200g

蔓越梅100g

黄油放入不粘锅中,小火加热至融化
倒入棉花糖,继续小火加热至融化。
再倒入奶粉,继续翻拌均匀,离火
倒入花生,蔓越梅慢慢搅拌均匀
用手摸时觉得干而不黏手就可以了
油纸铺在托盘上,把糖团放入压成约2cm厚的扁方块
放凉后用刀切成方块或长条状即可

因为要过圣诞了,我找来了包装纸把糖一颗颗包起来,更像是店里买来的。

要是家里没有干果或坚果,倒也不一定要用,光花生就好了。当然材料多更好吃。也可以加绿茶粉或橙皮削,柠檬皮削做成不同的口味。

IMG_2125

Marshmallow 300g

Mixed Nuts or peanut 200g

Butter 100g

Milk powder 200g

Dried furit/ cranberry 100g

Put butter in a nonstick pan and melt it with a low heat

Pour Marshmallow and continue with low heat until melted.

Then pour the milk powder and continue to mix, leave the fire when everything mix well together

Pour the peanut, cranberry and stir slowly

When you touch it and feel dry and not sticky it is good.

Wrap it with Parchment paper and press it into flat squares about 2cm thick

When it is completely cool cut into cubes or long strips

Since it is almost Christmas, I found the gift wrapping paper to wrap the candies; they look more like store bought now.

If you don’t have any dried fruit or nuts at hand just use peanuts would be totally fine. Of course with more ingredients they will taste better. You can also add green tea powder or orange zest or lemon zest for different flavors.

Sugar Cookies/糖饼干

IMG_1770

I promised my coworker I would make him sugar cookies but I didn’t do it for almost a year. Felt so guilty every time when I saw him, so finally I decided to make some for him over the weekend.

Recipe from allrecipes.com by Stephanie.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

我答應過我的同事會做糖餅乾给他吃,但將近一年我都沒有做過。每次看見他都很不好意思,最後我決定這個週末做一些给他。

Allrecipes.com 上由斯蒂芬妮的食譜。

成分

  • 2 3/4 杯麵粉
  • 1 茶匙小蘇打
  • 1/2 茶匙發酵粉
  • 1 杯黃油,
  • 白色的 1 1/2 杯糖
  • 1 蛋
  • 1 茶匙香草精
  • 做法

1.預熱烤箱至華氏 375 度 (攝氏 190 度)。在一小碗中,攪拌麵粉,小蘇打和泡打粉。

2.在一個大碗裡,將黃油和糖一起攪拌均勻。打入蛋和香草精。逐漸融入幹配料。滚成圓形麵團压扁,和放在烤板上。

3.放入預熱的烤箱烤 8 到 10 分鐘,或直到金色。讓放在烤板上兩分鐘,然后放在架子上冷卻。

Strawberry Jam/草莓果酱

1234

Ingredients:

2 pound fresh strawberries

¼ cup sugar

½ cup water

Orange zest 1 teaspoon

Cut strawberries into small pieces then add sugar, water and orange zest all together and bring it to boil, turn the heat down and simmer for one hour.

主要成份:

2 磅新鮮的草莓

¼ 杯糖

半杯水

橙子皮末1 茶匙

把草莓切成小塊然後把糖、 水和橙子皮末都加在一起,把它煮開,轉小火,用文火煮一小時。

Biscotti/意大利饼干

100_7398

butter 1/4 cup

Sugar 1/2 cup

Flour 1 3/4 cup

Baking Powder 1tsp

Vanilla extract 2 tsp

Almond extract 1/2tsp

Egg 2

Salt ¼ tsp

Mix nuts 1/2 cup

Apricot 1/4 cup

Dried cranberry 1/4 cup

Preheat the oven to 300 degrees F (150 degrees C).

Beat together the butter, eggs, sugar, vanilla extract and almond extract until well blended.

Combine the flour, salt and baking powder in a separated bowl.

Add the butter egg mixture to the flour mixture.

Add the rest ingredients to the mixture.

Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place a parchment paper on the cookie sheet then roll the dough onto it, and press down to 1/2 inch thickness.

Bake for 35 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack.

When the cookies are cool enough to handle about 10 to 15 minutes, slice each one crosswise into 1/2 inch slices.

Place the slices cut side up back onto the baking sheet. Bake for an additional 8- 10 minutes on each side. It is best when you eat it with coffee.

黃油 1/4 杯

糖 1/2 杯

麵粉 1 3/4 杯

泡打粉 1 茶匙

香草精 2 茶匙

杏仁精1/2 茶匙

雞蛋 2 个

鹽 ¼ 茶匙

什錦堅果 1/2 杯

干杏干 1/4 杯

幹蔓越莓 1/4 杯

預熱烤箱至 300 華氏度 (150 攝氏度)。

黃油、 雞蛋、 糖、 香草精和杏仁精混合 直至完全融合。

麵粉、 鹽及泡打粉混合在另外的碗裡。

將黃油雞蛋混合物添加到麵粉混合物里。

混合物中加入其他成分。

把麵團分成兩塊。每一片成一卷。在 烤盘上放置一张烤纸,把麵團放上面,然後压成 1/2 英寸厚。

在預熱的烤箱里烤 35 分鐘,直到變成金黃色。放在鐵絲架子上冷卻。

冷到足以處理約 10 至 15 分鐘時,橫向切片切成1/2 英寸。

放切片面朝上在烤盤上。每面再烤 8-10 分鐘。最好與咖啡一起吃。