tag:blogger.com,1999:blog-21775762397102944152024-02-07T20:10:42.521+08:00笨小主の飲食生活 Cammy's Kitchen用食物去另生活更多采多姿\(=^0^=)/CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.comBlogger1233125tag:blogger.com,1999:blog-2177576239710294415.post-86209345834551716242017-06-05T17:33:00.001+08:002017-08-09T16:49:27.183+08:00搬家進行中<div style="text-align: center;">
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">由於Google一些小問題</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">所以我要搬家</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">由即日起會搬到新博客</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">而舊博客亦會留番系道(不會更新)每次搬家都很頭痛</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">由Y!Blog<br />⇩</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">Sina<br />⇩<br />笨小主の飲食生活 Cammy's Kitchen</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">⇩<br /><a href="http://crklife.blogspot.hk/">♫CR Kitchen Life ♫</a></span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">每次都會有小小轉變</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">不知道今次搬家會有點既轉變</span><br />
<span style="color: #741b47; font-family: "calibri" , sans-serif; font-size: large;">但我依然會努力去搬<br /></span><br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-33784487893586814812017-05-31T00:13:00.002+08:002017-06-04T17:14:02.512+08:00蜂蜜麵包 Honey Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGULjM-HRa692hlBUJzl8QUmnGtE6qUQs7GP0OmWtIKvHONRUnw2dcYbT4Q2LMfi-UfCOyCgmu4fqIWTqR3HZ5mPaC52QgxZrUSZ4srgog-7ya9EhYnXnRMFXm_UK5QzXZg-vFZYpJC8wi/s1600/IMG_6910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGULjM-HRa692hlBUJzl8QUmnGtE6qUQs7GP0OmWtIKvHONRUnw2dcYbT4Q2LMfi-UfCOyCgmu4fqIWTqR3HZ5mPaC52QgxZrUSZ4srgog-7ya9EhYnXnRMFXm_UK5QzXZg-vFZYpJC8wi/s400/IMG_6910.JPG" width="400" /></a></div>
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<span style="font-size: small;">材料: </span><br />
<span style="font-size: small;">水 170g</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">蜂蜜 50g</span>
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<span style="font-size: small;">酵母 3g<br />高粉 230g<br />全麥粉 70g<br />鹽 1g<br />油 30克</span>
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<span style="font-size: small;"><br /></span><span style="font-size: small;">做法:</span><br />
<span style="font-size: small;">1) 所有材料,除牛油外,依序加入攪拌缸內,用低速攪拌。確定麵粉不會噴出,就可以加快速度。</span><br />
<span style="font-size: small;">2) 攪成團後即可加入切成小塊的牛油,然後用高速攪打約10分鐘(各種攪拌機需要的轉速和時間都不同),打到麵團可拉成薄膜狀。</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">3) 放在溫暖潮濕處,基本發酵1小時半。</span><br />
<span style="font-size: small;">4) 分割成5份。每份稍為滾圓,等5分鐘。</span><br />
<span style="font-size: small;">5) 按扁它,摺三摺。再靜置5分鐘。</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">6) 排在土司模裡。</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">7) 放在溫暖潮濕處。最後發酵,需時約1小時到1小時半。</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">8) 焗爐預熱到200℃,麵包模蓋上蓋子,焗45分鐘。</span>
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">9) 出爐,抽掉蓋子,把麵包倒出來,放在架上待涼, 冷卻後才切片。</span>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-85121637222247352632017-05-29T16:49:00.001+08:002017-06-02T13:44:07.561+08:00特濃朱古力蛋糕 Chocolate Cake<span id="goog_450308818"></span><span id="goog_450308819"></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTXd4IvZg5bYxzjYH3oe7TnNHs7fvxTOlF3gAMhAteksfHCW66T_zXVIo1PiDgXuACDpNaAo5vvWlLhffukZgviiE4PDNN7lVhRby0Ilrh1bx8wx3eNEmSEz1A8aUedwY5vma9_OzjFpf/s1600/IMG_7782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTXd4IvZg5bYxzjYH3oe7TnNHs7fvxTOlF3gAMhAteksfHCW66T_zXVIo1PiDgXuACDpNaAo5vvWlLhffukZgviiE4PDNN7lVhRby0Ilrh1bx8wx3eNEmSEz1A8aUedwY5vma9_OzjFpf/s400/IMG_7782.JPG" width="400" /></a></div>
<span style="font-size: x-small;"><b>材料:(一條)</b></span><br />
<span style="font-size: x-small;">牛油 100G</span><br />
<span style="font-size: x-small;">砂糖 80G </span><br />
<span style="font-size: x-small;">蛋 2隻</span><br />
<span style="font-size: x-small;"><span style="font-size: x-small;">牛奶</span> 30ml</span><span style="font-size: x-small;">(今次用左朱古力奶)</span><br />
<span style="font-size: x-small;">低筋麵粉 85G</span><br />
<span style="font-size: x-small;">無糖優質可可粉 15G</span><br />
<span style="font-size: x-small;">60%以上既朱古力 50G</span><br />
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">做法 :</span><br />
<br />
<span style="font-size: x-small;">牛油室溫解凍</span><br />
<span style="font-size: x-small;">朱古力切約1CM既粒粒</span><br />
<span style="font-size: x-small;">將牛油, 糖打起, 變白, 將蛋分次加入打匀</span><br />
<span style="font-size: x-small;">慢慢加入已篩既麵粉, 可可粉最後加入牛奶拌勻</span><br />
<span style="font-size: x-small;">直至至全部材料混合, 再加入朱古力粒</span><br />
<span style="font-size: x-small;">170’C 焗約30分鐘</span><span style="font-size: small;"> 舊作 <br />1. <a href="http://cammy_lee2001.mysinablog.com/index.php?op=ViewArticle&articleId=9396590">Pierre Herme 特濃朱古力蛋糕</a><br />2.<a href="http://cgmlee.blogspot.hk/2015/05/pierre-herme.html"> Pierre Herme 特濃朱古力蛋糕</a></span><br />
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<span class="_mh6" id="cch_f278df4fdad931c"></span><br />
<div data-contents="true">
<div data-block="true" data-editor="ajvop" data-offset-key="38u87-0-0">
<div class="_1mf _1mj" data-offset-key="38u87-0-0">
<span data-offset-key="38u87-0-0"><span data-text="true"><br /></span></span></div>
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<div data-block="true" data-editor="ajvop" data-offset-key="4pjft-0-0">
<div class="_1mf _1mj" data-offset-key="4pjft-0-0">
<span data-offset-key="4pjft-0-0"><span data-text="true">乾桂花 1湯匙</span></span></div>
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<div data-block="true" data-editor="ajvop" data-offset-key="9q56q-0-0">
<div class="_1mf _1mj" data-offset-key="9q56q-0-0">
<span data-offset-key="9q56q-0-0"><span data-text="true">杞子 隨量</span></span></div>
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<div data-block="true" data-editor="ajvop" data-offset-key="gckn-0-0">
<div class="_1mf _1mj" data-offset-key="gckn-0-0">
<span data-offset-key="gckn-0-0"><span data-text="true">冰糖 120g</span></span></div>
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<div data-block="true" data-editor="ajvop" data-offset-key="frcer-0-0">
<div class="_1mf _1mj" data-offset-key="frcer-0-0">
<span data-offset-key="frcer-0-0"><span data-text="true"><b></b>大菜</span></span><span data-offset-key="frcer-0-0"><span data-text="true"><span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">絲</span></span></span> 10g</span></span></div>
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<div data-block="true" data-editor="ajvop" data-offset-key="1oe7u-0-0">
<div class="_1mf _1mj" data-offset-key="1oe7u-0-0">
<span data-offset-key="1oe7u-0-0"><span data-text="true"><span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">清水</span></span></span> 1000ml</span></span>做法:<br />
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pchOKHuDSQc/0.jpg" src="https://www.youtube.com/embed/pchOKHuDSQc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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*<br />
杞子洗淨用水浸軟隔水備用<br />
<span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="frcer-0-0"><span data-text="true">大菜</span></span></span><span class="_mh6" id="cch_f278df4fdad931c"><span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">絲</span></span></span>洗淨用水浸軟隔水備用</span>1)<span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">將冰糖</span></span></span><span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">及大菜加入清水中,煲至完全溶解後。</span></span></span><br />
2)水滾後轉用中小火加入<span data-offset-key="4pjft-0-0"><span data-text="true">乾桂花及</span></span><span data-offset-key="9q56q-0-0"><span data-text="true">杞子</span></span>煲10分鐘<span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true"><span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">,熄火。</span></span></span></span></span></span><br />
<span class="_mh6" id="cch_f278df4fdad931c"><span data-offset-key="38u87-0-0"><span data-text="true">3) 把桂花糖水倒入糕盆中,放涼後放入雪櫃內冷藏至凝固,取出切件,即可食用。</span></span></span></div>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-40328376143508652222017-05-24T16:38:00.000+08:002017-06-05T14:53:45.447+08:00椰汁馬豆糕<div data-contents="true">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFB_fvAyvPI4YYLjpwQXQUMvorjuwLi78nnHDVEDpQLGXY5hxehwbOTy0hI-VU78IGI9dFnpJVTPcWlULzYtcEu95fBpvng4QJOgBNd5Paomh5kYbXFD-rgkAjFpyaL5ZEmx-0b0RtwGv/s1600/033_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="960" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFB_fvAyvPI4YYLjpwQXQUMvorjuwLi78nnHDVEDpQLGXY5hxehwbOTy0hI-VU78IGI9dFnpJVTPcWlULzYtcEu95fBpvng4QJOgBNd5Paomh5kYbXFD-rgkAjFpyaL5ZEmx-0b0RtwGv/s400/033_n.jpg" width="400" /></a></div>
<span data-offset-key="emgfu-0-0" style="font-size: small;"><span data-text="true"><br />材料:<br />馬荳 80g</span></span></div>
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<span data-offset-key="7soed-0-0" style="font-size: small;"><span data-text="true">砂糖 90g</span></span></div>
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<span data-offset-key="9lmcj-0-0" style="font-size: small;"><span data-text="true">粟粉 100g</span></span></div>
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<span data-offset-key="f7467-0-0" style="font-size: small;"><span data-text="true">水 250ml<br />淡奶 250ml</span></span></div>
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<span data-offset-key="9e2b4-0-0" style="font-size: small;"><span data-text="true">椰漿 400ml(1罐) </span></span><br />
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<span data-offset-key="9e2b4-0-0" style="font-size: small;"><span data-text="true">做法:<br />1,馬荳以清水浸 2 小時或過夜<br />2,發大後用水洗一洗淨,放入煲內煮15分鐘後關火焗約 1 小時, 取出後瀝乾備用<br />3,</span></span><span style="font-size: small;">椰汁,花奶開匀鷹粟粉備用。<br />4,</span><span style="font-size: small;">水滾加糖煮溶</span><span style="font-size: small;">至大滾,慢慢加入已開匀之鷹粟粉,不停地攪拌直至煮滾加入馬豆又拌匀,倒入一個已用冰水搪過之盆中,凍後放入雪柜,數小時後切件進食。 </span></div>
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<span style="font-size: small;"><span style="color: purple; font-size: xx-small;"><span style="color: #ff6600;">上次的作品</span></span></span><br />
<h3 class="post-title entry-title" itemprop="name">
<a href="http://cgmlee.blogspot.hk/2016/04/blog-post_26.html">椰汁馬豆糕<br />椰汁馬豆糕(附食譜)<br />椰汁馬荳糕</a></h3>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-20292343318485684632017-05-19T17:01:00.000+08:002017-06-05T14:54:04.197+08:00芒果布甸 Mango Pudding<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><br />材料: </span>
<span style="font-size: small;"><br /> </span><br />
<span style="font-size: small;">芒果蓉 ..................... 300g
<br />鮮奶..................... 200g
<br />砂糖 ..................... 30g
<br />魚膠片 ..................... 8g<br />芒果粒粒 ..................... 適量 </span>
<span style="font-size: small;"> </span><br />
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<span style="font-size: small;">做法:<br />1,先將魚膠片用冰水浸軟,搾出水份,備用。<br />2,將一半鮮奶加砂糖煮容後熄火,加入魚膠片拌好,待微涼。<br />3,將芒果切粒(留部份備用),打成蓉後與另不半鮮奶拌均。
<br />4,將2 加入 3 內拌均後,倒入布丁杯大概7分滿,再加入芒果粒至9分滿,然後放入雪櫃中至凝固。<br /><span style="color: purple;">( 註:鮮奶可改用一半忌廉)</span></span><br />
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<span style="font-size: small;"><span style="color: purple; font-size: xx-small;"><span style="color: orange;">上次的作品</span></span></span><br />
<ul>
<li><span style="font-size: small;"><a href="http://cgmlee.blogspot.hk/2014/04/blog-post_3.html">芒果布丁(無蛋成份)</a></span></li>
<li><span style="font-size: small;"><a href="http://cgmlee.blogspot.hk/2016/04/blog-post.html">芒果布丁(不用加蛋)</a></span></li>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-17411500071952584702017-05-15T00:01:00.003+08:002017-06-05T15:08:58.232+08:00蜜糖凍糕<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ9HrVnCJhyphenhyphen87qn6MR0-3gqszWwfrkZA73qmd2elkrj4Y1urdxgMvo2p97el28U-rZBP2bq__A9QOl7H1qQ880Bt13Q5dkhFwJygMVUGnO43GmFwa26kUvDAqoEQ-3Uqub8lqlGH2eObU/s1600/IMG_7741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ9HrVnCJhyphenhyphen87qn6MR0-3gqszWwfrkZA73qmd2elkrj4Y1urdxgMvo2p97el28U-rZBP2bq__A9QOl7H1qQ880Bt13Q5dkhFwJygMVUGnO43GmFwa26kUvDAqoEQ-3Uqub8lqlGH2eObU/s320/IMG_7741.JPG" width="280" /></a></span></div>
<span style="font-size: small;">材料:<br />水 750ml<br />寒天粉 8g<br />蜜糖 80g<br /></span><br />
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<span style="font-size: small;"><br /></span>
<span style="font-size: small;">做法:<br />1,</span><span style="font-size: small;">寒天粉加入水中拌勻。<br />2,</span><span style="font-size: small;"><span class="" id="result_box" lang="zh-TW"><span title="大火煲滾水,加入大菜絲及冰糖
">大火煲滾水,</span><span title="待大菜絲及冰糖完全溶解
">待</span></span></span><span style="font-size: small;"><span class="" id="result_box" lang="zh-TW"><span title="待大菜絲及冰糖完全溶解
"><span style="font-size: small;">寒天粉</span>完全溶解</span><span title="倒入容器,待涼然後放入雪櫃即,雪至凝固"> </span></span></span><br />
<span style="font-size: small;"><span class="" id="result_box" lang="zh-TW"><span title="倒入容器,待涼然後放入雪櫃即,雪至凝固">3,</span></span></span><span style="font-size: small;"><span class="" id="result_box" lang="zh-TW"><span title="倒入容器,待涼然後放入雪櫃即,雪至凝固"><span style="font-size: small;">寒天水放至微暖,加入蜜糖拌勻。<br />4,</span>倒入容器,待涼然後放入雪櫃即,雪至凝固</span></span></span><br />
<span style="font-size: small;"><span class="" id="result_box" lang="zh-TW"><span title="倒入容器,待涼然後放入雪櫃即,雪至凝固"><br /></span></span></span>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-88356318392919977892017-05-14T23:42:00.003+08:002017-06-05T14:55:19.523+08:00涼拌萵荀<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPkF5YaC0Tf0XPwtGRnhRafqiCg3xmsKQlbPRFp4-k_Y8qIlFZ56_WFZIBnZ6-QZCA0K-8mff_d0TaEfr04mHQuzE13nyDaXQBVvGlEpOMQV3n440G0AdZz6d9-9Ws_ztYL6S4ayKyCLB/s1600/IMG_7755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPkF5YaC0Tf0XPwtGRnhRafqiCg3xmsKQlbPRFp4-k_Y8qIlFZ56_WFZIBnZ6-QZCA0K-8mff_d0TaEfr04mHQuzE13nyDaXQBVvGlEpOMQV3n440G0AdZz6d9-9Ws_ztYL6S4ayKyCLB/s400/IMG_7755.JPG" width="400" /></a></div>
材料:<br />
萵荀 1條<br />
糖 少許<br />
鹽 少許<br />
芝麻醬 適量<br />
<br />
做法:<br />
1,萵荀去皮切粗條。<br />
2,在鍋中入水、糖及鹽燒熱,加入萵荀煮5分鐘。<br />
3,煮好的萵荀隔去熱水後即放入冰水降溫。<br />
4,冷卻後的萵荀隔水去份,萵荀放上碟最加芝麻醬。<br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-69476134701371164942017-05-14T22:02:00.004+08:002017-06-05T14:55:36.366+08:00Beyond Burge 福袋<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv0mX3yIxWvBc8_WCvzqKLDIgLwhHPbdjtn0h1wypQ4EFBc1CcgzCV-Fj605Tauk-CamJQhUcSMKb68fVks6Y_cRyIeQnDAkB3wVrxPBsWxZEByfgCdzaTNeTqEt4BXlLEtWDrePzuc79/s1600/IMG_7756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv0mX3yIxWvBc8_WCvzqKLDIgLwhHPbdjtn0h1wypQ4EFBc1CcgzCV-Fj605Tauk-CamJQhUcSMKb68fVks6Y_cRyIeQnDAkB3wVrxPBsWxZEByfgCdzaTNeTqEt4BXlLEtWDrePzuc79/s320/IMG_7756.JPG" width="320" /></a></div>
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材料:<br />
<span class=" _50f4">Beyond Burge 1塊<br />油豆腐 3塊<br />意大粉</span><span class=" _50f4"> 2條</span><br />
<br />
醬汁<br />
味淋 2tbs<br />
醬油 1tbs<br />
水 1tbs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudjGbU7k_z5ncrvK-yK9PoU4DJijaTqGQBYMszXWtrd95f6-AoYH4xW90OqhrjtYGXeuWofagT3hTPDWOld5ejj_hsJTWGCltvxftrqniOA526m3EOmvsWRovMBCTZUdVpgOCu0FZ8WHJ/s1600/IMG_7759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudjGbU7k_z5ncrvK-yK9PoU4DJijaTqGQBYMszXWtrd95f6-AoYH4xW90OqhrjtYGXeuWofagT3hTPDWOld5ejj_hsJTWGCltvxftrqniOA526m3EOmvsWRovMBCTZUdVpgOCu0FZ8WHJ/s320/IMG_7759.JPG" width="320" /></a></div>
做法:<br />
1,<span class=" _50f4">油豆腐先用熱水沖洗</span><span class=" _50f4"><span class="short_text" id="result_box" lang="zh-TW"><span title="再汆燙去除油漬,瀝乾放涼後剝開成口袋狀備用">去除油漬,瀝乾放涼後切開成口袋狀備用。<br />2,</span></span></span><span class=" _50f4">Beyond Burge切成六份。<br />3,</span><span class="short_text" id="result_box" lang="zh-TW"><span title="將作法3、4的材料混拌均勻後分成3等份,分別裝入油豆腐袋中,袋口用韭菜條繫緊即為福袋">將</span></span><span class="short_text" id="result_box" lang="zh-TW"><span title="將作法3、4的材料混拌均勻後分成3等份,分別裝入油豆腐袋中,袋口用韭菜條繫緊即為福袋"><span class=" _50f4"><span class="short_text" id="result_box" lang="zh-TW"><span title="再汆燙去除油漬,瀝乾放涼後剝開成口袋狀備用"></span></span></span><span class=" _50f4">Beyond Burge</span>分別裝入油豆腐袋中,袋口用</span></span><span class="short_text" id="result_box" lang="zh-TW"><span title="將作法3、4的材料混拌均勻後分成3等份,分別裝入油豆腐袋中,袋口用韭菜條繫緊即為福袋"><span class=" _50f4">意大粉</span><span class=" _50f4">封口</span>即為福袋<br />4,先</span></span><span class="ya-q-full-text" id="yui_3_17_2_5_1494764909333_947" itemprop="text">將</span><span class="ya-q-full-text" id="yui_3_17_2_5_1494764909333_947" itemprop="text"><span class="short_text" id="result_box" lang="zh-TW"><span title="將作法3、4的材料混拌均勻後分成3等份,分別裝入油豆腐袋中,袋口用韭菜條繫緊即為福袋">福袋</span></span></span><span class="ya-q-full-text" id="yui_3_17_2_5_1494764909333_947" itemprop="text"><span class="ya-q-full-text" id="yui_3_17_2_5_1494764909333_947" itemprop="text">略煎表面,醬</span>汁材料放入鍋中煮,用小火煮5分鐘即可熄火盛盤。</span><br />
<span class="ya-q-full-text" id="yui_3_17_2_5_1494764909333_947" itemprop="text"><br /></span>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-18516376046221338102017-05-09T16:52:00.002+08:002017-06-05T14:55:58.131+08:00黃酒雞(雞酒) <div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIBM_HLMimrov2ofr4NMthMP1BEdrLOmxS1u7WZX3vxx5YT6r7NCrK4H6LZw85abw4XmfnrJ9dJxz4iF0o6SrhCfx5YldKpiuUdxCfPJAn7D_lFo1GPLhYxkwVR-LPSA1iNYR8uNJ-JoU/s1600/IMG_7689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIBM_HLMimrov2ofr4NMthMP1BEdrLOmxS1u7WZX3vxx5YT6r7NCrK4H6LZw85abw4XmfnrJ9dJxz4iF0o6SrhCfx5YldKpiuUdxCfPJAn7D_lFo1GPLhYxkwVR-LPSA1iNYR8uNJ-JoU/s400/IMG_7689.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"><span data-offset-key="bfbn3-0-0"><span data-text="true">材料:</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="bb0be-0-0"><span data-text="true">雞 1隻</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="3r5gm-0-0"><span data-text="true">黃酒 300ml</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="9ql0s-0-0"><span data-text="true">連皮生薑 5片</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="b3jc8-0-0"><span data-text="true">杞子 10g</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="890tt-0-0"><span data-text="true">紅棗 6粒</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="6683q-0-0"><span data-text="true">木耳 10g</span></span></span></div>
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<span data-offset-key="bk702-0-0"><span data-text="true">麻油 2茶匙</span></span><br />
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<span style="font-size: small;"><span data-offset-key="bb0be-0-0"><span data-text="true">做法:</span></span></span></div>
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<div data-block="true" data-editor="9778c" data-offset-key="faj6a-0-0">
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<span style="font-size: small;"><span data-offset-key="faj6a-0-0"><br />1.</span><span data-offset-key="bbodi-0-0"><span data-text="true">雞洗淨後,瀝乾水切件備用。</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="bbodi-0-0"><span data-text="true">2.</span></span><span data-offset-key="bbodi-0-0"><span data-text="true"><span data-offset-key="6683q-0-0"><span data-text="true">木耳浸軟後切條備用,</span></span></span></span><span data-offset-key="bbodi-0-0"><span data-text="true"><span data-offset-key="6683q-0-0"><span data-text="true"><span data-offset-key="890tt-0-0"><span data-text="true">紅棗</span></span></span></span></span></span><span data-offset-key="bbodi-0-0"><span data-text="true"><span data-offset-key="6683q-0-0"><span data-text="true"><span data-offset-key="890tt-0-0"><span data-text="true"><span data-offset-key="bbodi-0-0"><span data-text="true">洗淨後</span></span></span></span></span></span></span></span></span><span data-offset-key="bbodi-0-0"><span data-text="true"><span data-offset-key="6683q-0-0"><span data-text="true"><span data-offset-key="890tt-0-0"><span data-text="true"><span data-offset-key="bbodi-0-0"><span data-text="true"><span data-offset-key="bbodi-0-0"><span data-text="true">備用,</span></span></span></span></span></span></span></span></span></span>杞子洗淨後,浸水至軟身備用;生薑連皮切厚片備用。</div>
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<span style="font-size: small;"><span data-offset-key="e50ej-0-0"><span data-text="true">3.先用少許雞皮起油鑊,煎出雞油後加入薑片。</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="57ppa-0-0"><span data-text="true">4.聞到生薑香味後,放入雞件慢火煎香。</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="sev0-0-0"><span data-text="true">5.加入黃酒、</span></span><span data-offset-key="sev0-0-0"><span data-text="true"><span data-offset-key="890tt-0-0"><span data-text="true">紅棗</span></span>、</span></span><span data-offset-key="sev0-0-0"><span data-text="true"></span></span><span data-offset-key="sev0-0-0"><span data-text="true"><span data-offset-key="bk702-0-0"><span data-text="true">麻油</span></span>及</span></span><span data-offset-key="6c5v3-0-0"><span data-text="true"><span data-offset-key="6683q-0-0"><span data-text="true">木耳</span></span>,煮至略為乾身。即成。</span></span></span></div>
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<span style="font-size: small;"><span data-offset-key="23hr7-0-0"><span data-text="true">之前的作品</span></span></span><span style="font-size: small;"><span style="font-weight: normal;"><br />。<a href="https://cgmlee.blogspot.hk/2016/09/blog-post_13.html">黃酒雞(雞酒)</a></span></span></div>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-26567594457542060272017-05-02T15:27:00.000+08:002017-06-05T14:56:17.864+08:00咖哩魷魚魚蛋<div class="separator" style="clear: both; text-align: center;">
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<br />
自製咖哩汁<br />
<br />
洋蔥 半個<br />
蒜頭 五粒<br />
乾蔥 15g<br />
水500ml<br />
咖哩粉 3-5茶匙<br />
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1, 洋蔥及蒜頭切粒備用。<br />
2, 在鍋中加油煮熱,加入洋蔥、蒜頭及乾蔥炒香。<br />
3, 所有材料炒香,加入3-5茶匙咖哩粉一同炒<br />
4, 咖哩粉炒香後加入水煮滾。<br />
5, 陳皮魚蛋先用熱水沖洗,隔起水份備用。<br />
6, 陳皮魚蛋及水魷魚加入煮滾的咖喱汁內再煮滾即可<br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-18686932383234758722017-04-27T15:51:00.000+08:002017-06-05T14:56:39.731+08:00芒果豆腐布甸 Mango Pudding<div class="separator" style="clear: both; text-align: center;">
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只需要四樣簡單材料就可以整到<br />
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芒果 1個<br />
豆腐花 100g(約半盒)<br />
牛奶/豆奶 236ml(約一盒)<br />
寒天粉 7g<br />
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1. 芒果及豆腐花壓茸(可用攪伴打至滑身)<br />
2. 牛奶/豆奶加入寒天粉中,再加熱煮溶 <br />
3. 將已溶之寒天粉液加入芒果豆腐茸中,搞勻<br />
4. 倒入杯中,放入雪櫃雪至凝固即成<br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-28122695275935386182017-03-24T18:03:00.002+08:002017-03-24T18:03:41.068+08:00春夏限定:PMQ 果藝市集 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy8g93T6OS3uj-_gruzIutr-HsvOKbBhCXVgLPJ0mgdmKLXy9TWB9EjahVCnmvrSlgeS9AvWjd-c5q9I04p4QdJ8tQ3gaM8xdX6Vismzd6LMS_BccU6lxVd6eYBP3nwYwGtkjMgFTaQTD/s1600/fruit-jamming-market-2017_kv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy8g93T6OS3uj-_gruzIutr-HsvOKbBhCXVgLPJ0mgdmKLXy9TWB9EjahVCnmvrSlgeS9AvWjd-c5q9I04p4QdJ8tQ3gaM8xdX6Vismzd6LMS_BccU6lxVd6eYBP3nwYwGtkjMgFTaQTD/s400/fruit-jamming-market-2017_kv.jpg" width="400" /></a></div>
得知PMQ會攪一個關於水果的市集,二話不說約埋<a href="https://www.facebook.com/MrsFungKitchen" target="_blank">馮太廚房</a>一齊去PMQ走走,一到PMQ大閘就會見到好多不同做型的水果抱枕。一齊走入七彩水果世界玩。接觸了很多與水果有關的食物、玩意、藝術。原來水果都可以做出唔同玩意,視覺味覺都大大享受!<br />
「春夏限定:PMQ 果藝市集 2017」<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEP_OH_Cyae1CDoMBHvLqXvUrkGYNQpvxGxFlBInTIXWCHhWGbhOkZXm_5sXmMnD1g_f9_2xZ4s9Xb5gGDOmlDXPx7P7Nmd8nSThzcmuPafNS7eNXcCMT6D5fPkENB8NvpuRENHETAhLY/s1600/IMG_7431-tile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEP_OH_Cyae1CDoMBHvLqXvUrkGYNQpvxGxFlBInTIXWCHhWGbhOkZXm_5sXmMnD1g_f9_2xZ4s9Xb5gGDOmlDXPx7P7Nmd8nSThzcmuPafNS7eNXcCMT6D5fPkENB8NvpuRENHETAhLY/s320/IMG_7431-tile.jpg" width="320" /></a></div>
一去到先去試玩「水果藝術工作坊(Fruit Art)」<br />利用蘋果做出薯條杯,士多啤梨變出玫瑰花。原來非常容易整。只要花小小心思便可整出藝術一樣的食物。<br /><span id="goog_1992544856"></span><span id="goog_1992544857"></span><span id="goog_1992544858"></span><br />
<div style="left: -99999px; position: absolute;">
水果藝術工作坊(Fruit Art)<br />Source: <a href="http://timable.com/zh-hk/event/1409389">http://timable.com/zh-hk/event/1409389</a> | Copyright © Timable<div style="left: -99999px; position: absolute;">
水果藝術工作坊(Fruit Art)<br />Source: <a href="http://timable.com/zh-hk/event/1409389">http://timable.com/zh-hk/event/1409389</a> | Copyright © Timable</div>
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<div style="left: -99999px; position: absolute;">
水果藝術工作坊(Fruit Art)<br />Source: <a href="http://timable.com/zh-hk/event/1409389">http://timable.com/zh-hk/event/1409389</a> | Copyright © Timable</div>
<div style="left: -99999px; position: absolute;">
水果藝術工作坊(Fruit Art)<br />Source: <a href="http://timable.com/zh-hk/event/1409389">http://timable.com/zh-hk/event/1409389</a> | Copyright © Timable</div>
<div style="left: -99999px; position: absolute;">
水果藝術工作坊(Fruit Art)<br />Source: <a href="http://timable.com/zh-hk/event/1409389">http://timable.com/zh-hk/event/1409389</a> | Copyright © Timable</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeIhIlDOuuW6M3QZaf9DiMWVfXYlMSZ7VhaNS-BVnbTCkaG4B58_lOrTKpWtrc8etLCrfXF6Hswre4D4MJmlYvXMOhIK8nPOHq6QeF8WeXVutHmJa06yZQPxPlAu_Rv9JJ2z9fJTrru0U/s1600/IMG_7451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeIhIlDOuuW6M3QZaf9DiMWVfXYlMSZ7VhaNS-BVnbTCkaG4B58_lOrTKpWtrc8etLCrfXF6Hswre4D4MJmlYvXMOhIK8nPOHq6QeF8WeXVutHmJa06yZQPxPlAu_Rv9JJ2z9fJTrru0U/s320/IMG_7451.jpg" width="213" /></a></div>
之後便去了 <a href="https://www.facebook.com/PMQTasteLibrary/" target="_blank">PMQ Taste Library 味道圖書館</a> 利用火龍果 、 Strongbow Cider + 蘋果製作出兩款馬卡龍的口味。Strongbow 一直都是我喜愛的果酒,今次用它來製作出的馬卡龍感覺得新鮮。<br /><br /><br />
開放時段<br />
3月24日至26日(五至日) <br />
中午12時至晚上8時<br />
<br />
入場資訊<br />
地點<br />
中環鴨巴甸街35號PMQ 元創方地面廣場<br />
<br />
入場費<br />
全免*<br />
<br />
更多有關詳情,請瀏覽活動網頁:<br />
<a href="http://www.pmq.org.hk/event/fruit-jamming-market-2017/" rel="nofollow" target="_blank">http://www.pmq.org.hk/event/fruit-jamming-market-2017/</a><br />
<a href="http://timable.com/page/PMQ" rel="nofollow" target="_blank">http://timable.com/page/PMQ</a>CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-36824586146851979072017-03-06T18:04:00.003+08:002017-06-05T15:10:25.420+08:00自製乳酪( Yogurt )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJ-PBnx9wzUuPd5H3iCfIDEJeLMtQ0-YBPMsbRg3F0AMh4dPxGj-wK9y5Ap_UDRWCEALv547T0RzMztNUDw3YCfbV18Pxze8F2B1OJzq7TOxKXrT8dEeac1eRz-W8l1-n7ZHtsvkuyop_/s1600/352_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJ-PBnx9wzUuPd5H3iCfIDEJeLMtQ0-YBPMsbRg3F0AMh4dPxGj-wK9y5Ap_UDRWCEALv547T0RzMztNUDw3YCfbV18Pxze8F2B1OJzq7TOxKXrT8dEeac1eRz-W8l1-n7ZHtsvkuyop_/s400/352_n.jpg" width="400" /></a></div>
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<span style="font-size: x-small;">(食譜參考"肥丁手工坊")</span></div>
<br />
材料<br />
乳酪 25g<br />
細盒屋仔奶 1盒(236ml)<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/d4S_XW9ncxk/0.jpg" src="https://www.youtube.com/embed/d4S_XW9ncxk?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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做法<br />
*先準備一個已經消毒的膠盒<br />
<br />
1,先把乳酪放入盒內。<br />
2,把牛奶加熱至40度(沒有溫度計可用手感覺至微熱)<br />
3,微熱牛奶倒入盒內拌勻,蓋上蓋<br />
4,把熱水倒入保溫壺內,保溫5分鐘後把水倒出。<br />
5,將乳酪牛奶放入保溫壺內保溫8-9小時,即可收成。<br />
6,放涼後會比熱時杰身。<br />
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</span>CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-1376697006991261992017-03-02T15:22:00.001+08:002017-03-02T15:22:36.140+08:00風乾機 - 青口60度
<br />6小時
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<br />CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-9259819568374849422017-03-02T15:12:00.002+08:002017-03-02T15:12:19.908+08:00風乾機 - 沙蜆肉<div class="separator" style="clear: both; text-align: center;">
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">沙蜆肉<br /> 60度</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">6小時</span></span><br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-81232434489094298992017-03-01T15:01:00.000+08:002017-03-02T16:06:41.214+08:00風乾機 - 沙蜆肉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmA9-TuPUPXhoc39DCopnBWfF7ClzrflbSRFKFLhs3k2uJsWDJ8L5lgkSlyxYi55qDwJ3rL4ZVXMtmQsXbKsJb8rBvomSt4ZCgbRtpY7FTzHGhJOQpTZaM-Sy0Im8HWzK_VTT4oxxBRl4/s1600/IMG_3085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmA9-TuPUPXhoc39DCopnBWfF7ClzrflbSRFKFLhs3k2uJsWDJ8L5lgkSlyxYi55qDwJ3rL4ZVXMtmQsXbKsJb8rBvomSt4ZCgbRtpY7FTzHGhJOQpTZaM-Sy0Im8HWzK_VTT4oxxBRl4/s400/IMG_3085.JPG" width="396" /></a></div>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"> 沙蜆肉<br /> 65度中<br />6小時</span></span><br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-47423160065228809502017-02-08T17:56:00.002+08:002017-02-08T17:56:23.220+08:00奇華餅家特色旗艦 Kee Wah Bakery<div class="separator" style="clear: both; text-align: center;">
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創於1938年的餅食老字號<a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=208832862469657" href="https://www.facebook.com/keewahHK/">奇華餅家 Kee Wah Bakery</a>一直以來宣揚香港傳統餅食的宗旨,傳承傳統餅藝。<br />
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<br />
最近奇華餅家進駐於灣仔,在三十年代興建的三級歷史建築物開設特色旗艦店,保留原有特色。<br />
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特別邀請香港微型藝術家陳慧姬(Maggie)及黎熾明(Tony),製作出兩組1:12及1:43比例的微型藝術模型,將奇華餅家第一間店舖及五、六十年代上海街店舖於中秋期間的特色情景活現眼前,與當年如出一轍。<br />
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另外由Art Dreamers藝術家繪畫的石板街牆,以陡峭石級及街道兩旁的鐵皮排檔聞名的香港特色景點之一的畫作。<span style="color: red;">奇華餅家</span><span data-offset-key="j308-0-0"><span data-text="true"><span style="color: red;">特色旗艦</span></span></span>在類近的歐陸風格建築物下,更顯特色。帶給廣大市民及旅客新鮮體驗。顧客在歷史建築物下,一面觀賞舊上海街的情景及香港特色景點的舊日風貌,一面愜意地品嚐港式傳統味道餅食,真是回味無窮。<br />
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<span style="color: red;"><br />奇華餅家</span><span data-offset-key="j308-0-0"><span data-text="true"><span style="color: red;">特色旗艦</span></span></span>為全港只此一間設開放式現烤餅房,為顧客每日即時焗製多款傳統港色美食。<br /><br />
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店內每天供應多款現烤港式餅食,包括冬蓉老婆餅、黑芝麻冬蓉老婆餅、雞批、蛋撻、皮蛋酥、叉燒酥、咖喱角、蝴蝶酥等,令店裡香氣四溢,配烤餅食更顯獨特,齒頰留香。<br />
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不得不提的就是,奇華餅家的嫁喜禮餅一直深受好評,近年來年輕一輩過大禮對中式嫁喜禮餅興趣增加。<br />
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所以<span style="color: red;">奇華餅家</span><span data-offset-key="j308-0-0"><span data-text="true"><span style="color: red;">特色旗艦</span></span></span>也特設中式婚嫁區,除了提供嫁喜禮餅予準新人選購外,特意把傳統中式嫁喜物品一同展示。毗鄰喜帖街舊址,更能延續香港人對喜帖街的回憶。<br />
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<span data-offset-key="j308-0-0"><span data-text="true">為慶祝奇<span class="highlightNode">華</span>餅家特色旗艦店</span></span><span data-offset-key="j308-0-0"><span data-text="true"><span data-offset-key="j308-0-0"><span data-text="true">開幕,</span></span>特別以每個港幣5毫經典價發售現烤老婆餅,一同回味五十年前的特色情懷,優惠期由2017年2月10日至12日止一連三日優惠,每天下午1時開始,每日限量188盒
(4件裝),每人每次限購1盒,數量有,限售完即止。與此同時,於2017年2月10日至2017年2月16日期間於旗艦店購買所有產品均有八折優惠。<br />以上優惠只限</span></span><span style="color: red;"><span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">灣仔皇后大道東</span></span></span></span></span><span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span style="color: red;"><span data-offset-key="j308-0-0"><span data-text="true">奇華餅家</span></span></span><span data-offset-key="j308-0-0"><span data-text="true"><span style="color: red;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">特色旗艦</span></span></span></span></span></span></span></span></span><br />
<span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span data-offset-key="j308-0-0"><span data-text="true"><span style="color: red;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /></span></span></span></span></span></span></span></span></span>
而將來,此店將會在一樓和二樓計劃開設冰室和workshop。 <br />
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<span data-offset-key="j308-0-0"><span data-text="true">奇華餅家</span></span><span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">特色</span></span></span></span></span></span></span></span><span data-offset-key="j308-0-0"><span data-text="true"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">旗艦</span></span> Kee Wah Bakery</span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">旗艦店地址: 灣仔皇后大道東188號 <br />營業時間:星期一至六 8:30 - 21:30<br /> 星期日及公眾假期 10:00 - 21:30<br />電話:2898 3662 (可預訂產品)<br />官方網址:</span></span><span class="fwb"><a href="http://www.keewah.com/" rel="nofollow" target="_blank">www.keewah.com/</a><br />Facebook:<a href="https://www.facebook.com/keewahHK/">https://www.facebook.com/keewahHK</a><br />微博:<a href="http://www.weibo.com/keewahbakery">http://www.weibo.com/keewahbakery</a></span><br />
<span class="fwb">微信官方帳號:keewahbakery</span>CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-10460476948170912112017-01-26T23:54:00.000+08:002017-06-05T14:57:51.634+08:00臘味蘿蔔糕<div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: normal;"><span style="font-size: small;">蘿蔔 7斤 (連頭尾皮重量)<br />粘米粉 1斤 (600g)<br />片糖 半塊<br />胡椒粉 適量<br />水 有需要時才加<br />臘肉 1條<br />臘腸 4條<br />蝦米 50g</span></span></h3>
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1) 蝦米用冷水浸軟, 臘肉及臘腸先蒸熟再切片/粒 (蝦米別用熱水浸, 否則香味會全走掉)<br />
2) 炒香臘腸、蝦米、臘肉 待用<br />
3) 蘿蔔去皮切, 放入大煲盛著刨絲 (如果用大刨刨片先不要切頭, 拿著蘿蔔頭刨片更方便)<br />
4) 加入片糖, 不用加水, 因為蘿蔔片本身有水份, 開火慢慢煮蘿蔔絲及片糖, 直至片糖全溶掉便關火<br />5) 隔起蘿蔔水,粘米粉用蘿蔔水開至冇粉粒備用<br />
6) 蘿蔔、臘腸、蝦米、臘肉混合, 再加適量的胡椒粉 及 分3次把粘米粉水倒入攪暈, 如果粉漿太杰可加少量水開, 請自行因應份量<br />
7) 把混合物放入大缽/錫紙盆, 中火隔水蒸 1~1.5小時 (用筷子刺進, 如果筷子沒有生材料粘著就OK)</span><br />
<span style="font-size: small;"><br />上次作品</span><br />
<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: small;"><a href="http://cgmlee.blogspot.hk/2016/02/blog-post.html">臘味蘿蔔糕</a></span></h3>
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-32983303664895899632017-01-25T18:29:00.000+08:002017-06-05T14:58:18.814+08:00紅棗糕<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">材料 : </span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">去核紅棗 350g</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">水 1000ml</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">黑糖粉 140g</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">糯米粉 50g</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">馬蹄粉 35g</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">木薯粉 220g</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">油(塗模具用)適量 </span><br />
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<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">做法:</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">1. 煲滾水,加入紅棗煮至大滾,收至中火加蓋煲半小時,熄火,焗1小時備用。隔出300 ml的淨紅棗水,趁熱加入黑糖粉拌到糖融化。</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">2. 用攪拌機把煲中的紅棗略為打碎,用隔篩隔出紅棗,以矽膠刮按壓紅棗成茸,每次分小批會較易壓茸,適時可以淋入煲中的紅棗水,會更易按成茸。之後取出600ml連茸的紅棗水。</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">3. 將加了黑糖的水倒回連茸紅棗水中,拌勻。另取大碗,加入糯米粉、木薯粉和馬蹄粉拌勻,分次加入紅棗水,拌至沒粉粒,隔篩過濾一次成幼滑粉漿。</span><br />
<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">4. 蒸盤塗一層油,倒入粉漿,隔水中火蒸1小時,放涼起模取出即成。</span><br />
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CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-31904903981321224552017-01-07T15:00:00.000+08:002017-03-02T15:01:18.452+08:00風乾機 - 菠蘿乾<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">瘋<span class="_5mfr _47e3"><img alt="" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v7/fbb/1/16/1f34d.png" width="16" /><span class="_7oe">🍍</span></span><span class="_5mfr _47e3"><img alt="" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v7/fbb/1/16/1f34d.png" width="16" /><span class="_7oe">🍍</span></span><span class="_5mfr _47e3"><img alt="" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v7/fbb/1/16/1f34d.png" width="16" /><span class="_7oe">🍍</span></span><br /> 土製菠蘿乾</span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"></span></span><br />
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60度</div>
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24小時</div>
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"></span></span>CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-61765067485593678382017-01-02T14:57:00.000+08:002017-03-02T14:58:11.483+08:00風乾機 - 雞柳<div class="separator" style="clear: both; text-align: center;">
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70度<br />4-6小時 </div>
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<br />CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-66562657462809748422016-12-25T11:53:00.000+08:002016-12-25T11:53:04.056+08:00朱古力瑪德蓮 Madeleine chocolat<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"> </span><br /><span style="font-size: small;"><span style="font-size: small;">材料</span>無鹽牛油 60g<br /> 低筋粉 70g<br />朱古力粉 10g<br />泡打粉 4g<span class="text_exposed_show"><br /> 蛋 1隻<br /> 蜜糖 35g<br /> 糖 20g<br /> 奶 30g<br /></span></span><br />
<span style="font-size: small;"> 做法:<br /> 1, 牛油先用小火煮容,煮至焦糖色關火放涼備用。<br /> 2, 粉類過篩備用。<br /> 3, 蛋、糖及蜜糖拌勻。<br /> 4, 將奶加入蛋糊中拌勻。<br /> 5, 粉分兩次加入蛋糊中拌勻至無粉粒。<br /> 6, 加入放涼的焦牛油攪拌均勻。<br /> 7, 放入預熱焗爐,以170爐15分鐘。</span><br /><br />
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<br />CAMMY GMhttp://www.blogger.com/profile/05341764675163063526noreply@blogger.com0tag:blogger.com,1999:blog-2177576239710294415.post-89908864566578503672016-12-24T23:32:00.002+08:002016-12-25T01:11:00.479+08:00涼拌海帶<div class="separator" style="clear: both; text-align: center;">
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材料<br />
海帶 30g<br />
蒜 3瓣<br />
辣椒 1/2支<br />
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調味料<br />
糖 2湯匙<br />
白醋 1湯匙<br />
麻油 2湯匙<br />
醬油 2湯匙<br />
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做法<br />
1、海帶洗淨切小段、老薑切片、醋薑切絲備用。
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2、蒜及辣椒洗淨切碎備用。<br />
3、將所有調味料與蒜及辣椒拌勻成調味醬備用。
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4、水煮滾後,放入海帶再煮15秒,將海帶絲撈起瀝乾與調味醬拌勻,即可食用。<br />
(放雪櫃隔晚吃會更好味)<br />
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