Rosemary Biscotti (附食譜)

Thank you everyone who love my Biscotti today!

This one is crunchy and healthy because no butter inside~

The recipe is for Helen and Masha, hope you guy understand what I mean la~

轉番中文先~~

今日拎左番CAFE 賣, 大家都讚好吃~~

佢有好多層次的, 首先你會吃到橙味, 之後會有杏仁和開心果的味道, 然後咸味便會出來, 超好吃~~不過下次會落多點Rosemary 因為吃唔到Rosemary 的味道.....

食譜:

Around 35 pieces for 1cm thick, 70 pieces for 0.5cm thick

Cake flour 250g
Baking powder 2.5g
Sugar 175g
Salt 2g ( Sea salt will be better)
Almond 125g
Pistachio 25g
Orange zest  1/2 of the orange
Lemon zest   1/2 of the lemon
Rosemary     fresh one: 1/2 branch , dry one: 1/2  teaspoon
Egg  100g
Vanila Essence 2g

1. Chop almond into large pieces and put chopped almond and pistachio in the oven 180c for 5 min in order to bake them into golden and crispy.
2. Chop rosemary leaf into very small pieces
3. Shift all powder and mix with sugar, salt, nuts, orange and lemon zest, rosemary.
4. add egg and vanlia essence into 3 and mix them in to a dough
5. Divide the dough into two portion and shape it into a cuboid with 1.5cm height and 6cm wide
6. Put the dough on the baking tray and bake it in 190C 20 min
7. Then, cut it into 5mm/1 cm thick pieces and rebake it in 190C for 8 min, turn over it for 5min till the middle part become dry.  Be careful it will easily turn black and over-cooked.

蔓越莓司康 - cranberry scone (附食譜)

這一個司康超好吃, 每天早上, 用焗爐翻熱一下, 外脆內軟, 塗上果醬, 正~~

來自橫田秀夫的食譜, 橫田秀夫萬歲月!!

Recipe (from 高名氣的烤菓子)

about 7 scones
Flour   中筋麵粉  300g
Baking powder  泡打粉 17g
Butter  牛油 67g
Egg 全蛋 75g
Sugar 細砂糖  57g
Milk 牛奶117g
Dried Cranberry 蔓越莓乾  40g

1. Shift the flour, baking powder and mix with the hard butter and use the beater to mix everything in to a powdered mixture. It will be a light yellow color
將所有粉類過篩, 加入已切丁的冰凍牛油, 用攪拌器低速攪拌至淡黃色粉末狀

2. Mix with sugar, egg and milk and put in the fridge and cool it down into cold liquid
另外將蛋, 糖, 奶拌勻, 放入雪櫃充分冰涼

3. Chop dried cranberry into small pieces and mix into the butter-flour mixture
把隨意切碎的蔓越莓乾加入1 中, 拌勻

4. Add the liquid into butter-flour mixture and mix into a dough
將2 的液體倒入3 中, 搓成一個麵糰, 拌勻放上保鮮紙包好

5. Put in the fridge for 1 hours
放入雪櫃冷藏1 小時

6. Roll it into 2 cm thick dough, stamp out  scone dough  with 5cm round cutter and put all small dough into fridge for 1 hour
用一點手粉, 將麵糰幹至2 cm 厚, 用直徑5cm 的圓形模壓型, 放入雪櫃冷藏1 小時

7. Put egg yolk on the surface of the scone
在上面塗上蛋黃液

8. Put into a preheated oven 200C for 13min
放入200C 的焗爐焗13 min

P.S. 中英對照, 以便我的朋友看, 雖然我的英文好差, 但是我盡力將中文的食譜改成英文的~~

sth want to say to myself.......

Going outside with my friend.........but it make me thinking of u.........

everytime I think of u, I want to ask why I seem to single but i am in relationship............

everything i face with my self. I want to talk to someone, I just talk with my brother , my friend, how about u ? every time i saw u in the faace book. I just want to know, if u are not tired, why dont u just have a call with me rather getting on facebook.........

I give up, I set a deadline for myself. Till end of Aug, if I still like being a single, I must make myself to be a single, becoz I have already lived as single now. Only one difference is whether I am brave enough to face everything.

I dont know whether I am brave to do everything. But I dont want to make myself hurt for a long time. everytime u phone me then i seem to recover a while, but everything still go wrong, the problem still we need to solve...........


I always suspect why u feel so tired that even a call, a msg, a facebook msg cannot make one for me. i have tried working, but even i am so tired, i also wait for 9:30 for ur call.... but y u cannot do that....... i feel disappointed for long time...........sometimes, i just want to give everything up ........

鄉村芝士蛋糕 (附食譜)

很少做芝士蛋糕, 因為很漏, 一定會吃很長時間
做來做去都是藍莓芝士蛋糕, 因為媽媽愛吃, 加上重乳酪蛋糕, 容易做, 芝士量又用得多~


看見VANLILY 的BLOG 見到這一個蛋糕, 她說因為巴馬臣芝士令到芝士蛋糕咸咸地, 沒有這麼漏, 所以便做這一個蛋糕, 又可以練習一下做日式芝士蛋糕的技巧嗎~~

做法簡單, 外表又純樸~~

今天拿了回CAFE, 朋友們吃完都覺得好味道~真開心~~
最難忘的是她說, 她終於吃到了似芝士蛋糕的芝士蛋糕!!

食譜 來自Vanlily chan

 (8吋)

忌廉芝士 300g

Parmesan Cheese 50g

練奶 13g

牛奶 130g

牛油 50g

糖A 40g

蛋黃 3個

蛋白 3個

糖 B40g

粟粉 13g

檸檬汁 6g

1) 室溫忌廉芝士加入練奶拌勻至無顆粒, 也可用bamix打發

2) Parmesan Cheese刨碎後, 加入牛奶和牛油煮至溶

3) 蛋黃加糖A拌勻, 再加入粟粉及檸檬汁

4) 糖B分3次加入蛋白成蛋白霜(濕性打發)

5) (2) 牛奶加入(1)芝士中拌勻, 再把(3)的蛋黃加入, 然後再將蛋白加入

6) 倒入模中, 以180C焗30mins

塔の日 - 無花果香料塔&焦糖蘋果塔

太久沒有做塔了....因為做塔會很麻煩, 又不會常常吃.........

但是今天還是很想做, 因為我在農墟買了本地新鮮有機的無花果.......

以前看到食譜做到無花果塔, 但都買不到做不到.........

所以, 我做了一個無花果塔, 一個無花果香料塔, 一個期望了很久想做的塔.......

登登....

一個批皮, 加上杏仁鮮奶油餡, 上面放上切片的熟透的無花果, 加上浸滿蛋汁的香料麵包焗製的, 味道不知如何, 明天才知道, 因為太晚了, 吃了會很飽的~~

因為做一個批, 做多的批皮和杏仁餡會很浪費的, 所以我又做多了一個批, 剛好, 所有批皮和杏仁餡用完了.......

這個批是焦糖蘋果批


這個批的味道很好, 配上冷冷的香草雪糕, 一口熱熱的焦糖蘋果, 一口雪糕, 爽呀!!
加上用了特大的富士蘋果, 很爽口的蘋果, 上面爽爽的蘋果條, 下面煮得軟軟的焦糖蘋果, 正~~~

傻了, 不斷大讚自己的東西...........哈哈, 太驕傲了~~~

P.S. 食譜來自一本我買幾年的書, 叫千變萬化的塔
P.S. 相片是用了針孔相機效果拍的, 因為新相機的新功能, 影出來比正常有味道有個性

Crossroad Internship - Being a Barista in Cafe

Starting my intern these two day.....

It is a voluteer work, but I think it is worth to do it, because I can learn something I never meet before and I can step closer to my dream.

What is my post?

My post is a staff in Cafe in Crossroad.

In this two day, especially today, I learn much about the coffee, such as the difference between Cap and Latte, Lasie, Smoothies....

I love this one..... I love being a staff in Cafe.......

After this intern, I may find a part-time in Starbucks. Yeah~

By the way, What is Crossroad?

Crossroad is a NGO in Tuen Mun and help lots of poor people around the world.
The office site will tell u much about Crossroad.
http://www.crossroads.org.hk/
And The Silk Road Café and the shop sell almost all fair trade product and help the poor people not to be squeezed by the shopper. Besides Coffee, you can taste special drink from India. 

中式中式︰紫米糕(附食譜)

一直以黎, 中式的甜品呀, 都係唔係好得, 成日都失敗, 尤其是做紫米糕, 點做都做唔到係許留山吃的那種感覺........

以前都係用粟米用, 討厭那種黏黏的口感, 我比較中意許留山那種凍糕的口感, 又不是爽, 是入口即溶, 淡淡椰香味的~最重要係淡淡的紫色~~!!!!

直到我學校書展看到一本書入面的紫米糕, 我就買了這本書~~

這本書出現的紫米糕就是我以前很喜歡的紫米糕了, 他用的是魚膠粉.....

那本書的份量都很大很大, 我用了1/5 的份量做了兩個餐盒的糕點........

雖然第一次做有點失敗, 那個魚膠紫米糊太熱, 溶了那些忌廉, 令紫米沉底了.......
費事紫米沉晒係底, 所以倒一層雪一陣, 再倒一層, 點知出現雙色......



不過出左黎, 成品好好吃, 外表醜, 但很好吃.....
昨晚我爸媽弟已經KO 了一盒......
而且同一個糕的做法, 可以做埋紅豆糕.......
下一次回到家便做紅豆糕, 和紫米糕.......



吃完這個之後變好容易分別到粟粉做, 大菜做和魚膠做有什麼不同~

粟粉做是好黏黏的, 吃下去了漿口的
大菜做的是最硬和最爽口, 我最討厭的~
魚膠粉是最似街酒樓的椰汁糕那些糕點的質感~

我用的食譜已經減糖了, 否則一定甜死......

參考來自點心與小食- 梁偉山師傅

材料:
魚膠粉 20g
清水 120g(如果想要淡淡的紫色, 加清水, 如果要好濃的紫色, 加入浸黑米的水)
糖 100g
椰漿 150g
牛奶  150g
淡忌廉 200g
熟紫米 240g

1. 生紫米用熱水浸一小時, 放入飯煲煲熟
2. 先將 40g 清水和魚膠粉拌勻
3. 之後將餘下的清水加入糖, 煲至糖全部溶解, 冷卻少少後加入魚膠粉和水的餅狀物, 攪拌至所有魚膠溶解, 加入熟紫米, 拌至微涼和杰身
4. 將淡忌廉打起至6-7成
5. 加入打起的忌廉到紫米中拌勻, 之後加入椰漿和奶, 伴勻後倒入容器, 放入雪櫃雪凍至凝固

做紅豆糕是將紫米變成紅豆變可以