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Sunday, April 13, 2014. Teacher Meng pudding recipes. Thursday, April 10, 2014. 安安很愛吃香蕉，每次要買水果問她想吃什麼，多半的答案都是香蕉，前些天買香蕉給她，居然擺了很多天都沒被她吃掉，熟透的香蕉一直在向我招手，引誘我把它變成點心，徵詢安安的同意，來做香蕉冰淇淋囉！冰淇淋機還給同事了，所以只能用刮刮刮的方式做冰淇淋，反正我現在跑不了，有得是時間顧冰淇淋。不過用這種方式做出來的冰淇淋，比較不綿密，帶有一點冰砂的感覺，很有手工的口感，我自己是很喜歡啦！其他人就不知道了，小豬阿姨，又是香蕉口味耶，有沒有從台北殺回來的衝動。 1香蕉連皮放在平底鍋上，開大火煎至表皮焦黑，改用小火，煎到香蕉出水，熄火，剝去外皮，搗成泥，加入10g的黑糖和10g的白砂糖，拌勻備用。（這樣處理過的香蕉，真的好香，好有香蕉味）. 3把香蕉泥、鹽加入鮮奶油中，高空沖入牛奶，再快速的攪拌均勻。 4倒入不銹鋼淺盆中，包上保鮮膜，放入冷凍庫中。 6來個三、四次，冰淇淋就完了啦！ Saturday, April 5, 2014.

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Sunday, April 13, 2014. Teacher Meng pudding recipes. Thursday, April 10, 2014. 安安很愛吃香蕉，每次要買水果問她想吃什麼，多半的答案都是香蕉，前些天買香蕉給她，居然擺了很多天都沒被她吃掉，熟透的香蕉一直在向我招手，引誘我把它變成點心，徵詢安安的同意，來做香蕉冰淇淋囉！冰淇淋機還給同事了，所以只能用刮刮刮的方式做冰淇淋，反正我現在跑不了，有得是時間顧冰淇淋。不過用這種方式做出來的冰淇淋，比較不綿密，帶有一點冰砂的感覺，很有手工的口感，我自己是很喜歡啦！其他人就不知道了，小豬阿姨，又是香蕉口味耶，有沒有從台北殺回來的衝動。 1香蕉連皮放在平底鍋上，開大火煎至表皮焦黑，改用小火，煎到香蕉出水，熄火，剝去外皮，搗成泥，加入10g的黑糖和10g的白砂糖，拌勻備用。（這樣處理過的香蕉，真的好香，好有香蕉味）. 3把香蕉泥、鹽加入鮮奶油中，高空沖入牛奶，再快速的攪拌均勻。 4倒入不銹鋼淺盆中，包上保鮮膜，放入冷凍庫中。 6來個三、四次，冰淇淋就完了啦！ Saturday, April 5, 2014.

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Sunday, April 13, 2014. Teacher Meng pudding recipes. Thursday, April 10, 2014. 安安很愛吃香蕉，每次要買水果問她想吃什麼，多半的答案都是香蕉，前些天買香蕉給她，居然擺了很多天都沒被她吃掉，熟透的香蕉一直在向我招手，引誘我把它變成點心，徵詢安安的同意，來做香蕉冰淇淋囉！冰淇淋機還給同事了，所以只能用刮刮刮的方式做冰淇淋，反正我現在跑不了，有得是時間顧冰淇淋。不過用這種方式做出來的冰淇淋，比較不綿密，帶有一點冰砂的感覺，很有手工的口感，我自己是很喜歡啦！其他人就不知道了，小豬阿姨，又是香蕉口味耶，有沒有從台北殺回來的衝動。 1香蕉連皮放在平底鍋上，開大火煎至表皮焦黑，改用小火，煎到香蕉出水，熄火，剝去外皮，搗成泥，加入10g的黑糖和10g的白砂糖，拌勻備用。（這樣處理過的香蕉，真的好香，好有香蕉味）. 3把香蕉泥、鹽加入鮮奶油中，高空沖入牛奶，再快速的攪拌均勻。 4倒入不銹鋼淺盆中，包上保鮮膜，放入冷凍庫中。 6來個三、四次，冰淇淋就完了啦！ Saturday, April 5, 2014.

INTERNAL PAGES

recipesrecords.blogspot.com

1

Recipes Records: September 2011

http://recipesrecords.blogspot.com/2011_09_01_archive.html

Thursday, September 22, 2011. The basic batter and the fillings for these delectable little desserts can be varied endlessly simply by adding different flavorings and colorings; for starters, there's chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean. Martha Stewart Living, January. Add to Shopping List. 1 cup confectioners' sugar. 3/4 cup almond flour. 2 large egg whites, room temperature. Pinch of cream of tartar. 1/4 cup superfine sugar. Suggested Fillings For Macarons. Let macarons co...

2

Recipes Records: August 2012

http://recipesrecords.blogspot.com/2012_08_01_archive.html

Wednesday, August 8, 2012. Semalam puteri bersembang ngan someone. Puteri gitau yang puteri terasa nak makan donut.hehehe. Tapi sayangnya semalam tak sempat nak buat. Memandangkan puteri tengah terover rajin ni, puteri pun masuk dapur dan buat donut ciptaan sendiri menggunakan keledek. Puteri dah lama tak share resipi kat sini kan. Jadi untuk petang ni, puteri share resipi ‘Kuih Keria’. 1 cawan tepung gandum. 1) Keledek dibuang kulit dan dipotong kecil. 3) Tuskan air dan lumatkan keledek. 2 Masak gula pa...

3

Recipes Records: March 2014

http://recipesrecords.blogspot.com/2014_03_01_archive.html

Monday, March 31, 2014. 1、浸泡：煮粥前先将米用冷水浸泡半小时，让米粒膨胀开。这样做的好处：a、熬起粥来节省时间；b、搅动时会顺着一个方向转；c、熬出的粥酥、口感好。 2、开水下锅：大家的普遍共识都是冷水煮粥，而真正的行家里手却是用开水煮粥，为什么？你肯定有过冷水煮粥糊底的经验吧？开水下锅就不会有此现象，而且它比冷水熬粥更省时间。 3、火候：先用大火煮开，再转文火即小火熬煮约30分钟。别小看火的大小转换，粥的香味由此而出！ 4、搅拌：原来我们煮粥之所以间或搅拌，是为了怕粥糊底，现在没了冷水煮粥糊底的担忧，为什么还要搅呢？为了“出稠”，也就是让米粒颗颗饱满、粒粒酥稠。搅拌的技巧是：开水下锅时搅几下，盖上锅盖至文火熬20分钟时，开始不停地搅动，一直持续约10分钟，到呈酥稠状出锅为止。 5、点油：煮粥还要放油？是的，粥改文火后约10分钟时点入少许色拉油，你会发现不光成品粥色泽鲜亮，而且入口别样鲜滑。其次，就是根据个人口味、季节和功效来熬制各种自己喜爱的粥！参考资料如下. 主料：大米、里脊肉、皮蛋、青豌豆。 1、红豆，玉米提前泡3-4小时。 1、煮红枣。...3、糯米...

4

Recipes Records: July 2013

http://recipesrecords.blogspot.com/2013_07_01_archive.html

Tuesday, July 30, 2013. Steam fish aluminium foil mushroom. 中秋節is just around the corner, 大家打算準備什麼菜呢? 是不是每年吃的一樣. 太多肉類. BBQ的沾醬味道比較重, 已經吃膩? Here’s 可以考慮加入新的BBQ item! 這個是一種在日本常出現的料理叫”包み焼”. 其實應用這個烹飪方式可以在外面做! 包餡可以選您喜歡的食材. 這次我選了秋天的野菜菇類,還有一些彩色的蔬菜. 然後海鮮選了很juicy的鱈魚! 味道是比較清淡一點的. 但是加了清酒,和露,一點奶油塊用很多菇類一起蒸起來味道非常豐富! 宅男的我比較喜歡在家裡做事. 我會示範在室內怎麼做. 而且, 有兩個方式! 那麼, ,我們一起看看怎麼享受秋の美味嘍! 烤肉食譜,中秋節食譜-鱈魚百菇和風蒸包BBQ的材料 *材料分類海鮮類,下酒. 鱈魚 Black cod—1片. 鴻禧菇 Shimeji mushrooms—1/2包. 香菇 Shitake mushrooms—3片. 洋蔥(切片) Sliced Onion—1/4個. 可以說, 它是很好相處...

5

Recipes Records: April 2012

http://recipesrecords.blogspot.com/2012_04_01_archive.html

Thursday, April 5, 2012. How to make macaron (french chef). 140g egg whites at room temperature. Tips: the earliest u separate yolk and white, the best result you get. Top is 5 days in advance). Whisk egg white slowly until no more liquid of egg whites, then speed up and add 90g of caster suger, beat until the egg whites stiff, then add in 90g caster sugar again until sugar is dissolved. Step 2: Almond and Sugar. 160g sifted Ground Almond. Sift them together and weigh them again, get a total of 320g!

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Recipes Records

Sunday, April 13, 2014. Teacher Meng pudding recipes. Thursday, April 10, 2014. 安安很愛吃香蕉，每次要買水果問她想吃什麼，多半的答案都是香蕉，前些天買香蕉給她，居然擺了很多天都沒被她吃掉，熟透的香蕉一直在向我招手，引誘我把它變成點心，徵詢安安的同意，來做香蕉冰淇淋囉！冰淇淋機還給同事了，所以只能用刮刮刮的方式做冰淇淋，反正我現在跑不了，有得是時間顧冰淇淋。不過用這種方式做出來的冰淇淋，比較不綿密，帶有一點冰砂的感覺，很有手工的口感，我自己是很喜歡啦！其他人就不知道了，小豬阿姨，又是香蕉口味耶，有沒有從台北殺回來的衝動。 1香蕉連皮放在平底鍋上，開大火煎至表皮焦黑，改用小火，煎到香蕉出水，熄火，剝去外皮，搗成泥，加入10g的黑糖和10g的白砂糖，拌勻備用。（這樣處理過的香蕉，真的好香，好有香蕉味）. 3把香蕉泥、鹽加入鮮奶油中，高空沖入牛奶，再快速的攪拌均勻。 4倒入不銹鋼淺盆中，包上保鮮膜，放入冷凍庫中。 6來個三、四次，冰淇淋就完了啦！ Saturday, April 5, 2014.

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