tag:blogger.com,1999:blog-27872681323960624782024-03-18T15:20:08.410+08:00喵咪市集喵咪市集 {Le marché du chat} <br>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.comBlogger249125tag:blogger.com,1999:blog-2787268132396062478.post-35061214124476127692023-06-30T16:57:00.001+08:002023-06-30T16:57:06.102+08:00夏天必吃 「芒果生乳捲」自己動手做不求人<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMKFMYR6wir5gwwyLylhDOjtrtUCeoh9lBAclpNciSZSG5i2EmGokO3VUWNKE4yuPinh83UDPGtj6eJh3djWXG5Fekv3fT6RURKdZHaX_I_vq_zgdsoBAY-rWP-CooNvLIGhWiFafz-13bOOibIz5Qzr05lZ8OsolPtGf5lO3uuxPCKCHlyl0sYdl5ybs/s4032/phonto.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMKFMYR6wir5gwwyLylhDOjtrtUCeoh9lBAclpNciSZSG5i2EmGokO3VUWNKE4yuPinh83UDPGtj6eJh3djWXG5Fekv3fT6RURKdZHaX_I_vq_zgdsoBAY-rWP-CooNvLIGhWiFafz-13bOOibIz5Qzr05lZ8OsolPtGf5lO3uuxPCKCHlyl0sYdl5ybs/s400/phonto.jpg"></a></div>
終於勉強成功捲了一條正捲沒有掉皮的了
配方如下,自己做做筆記。 <div><br></div><div>蛋糕部分: </div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>雞蛋 5個</div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>葡萄籽油 40g</div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>牛奶 40-50g(10克主要是調整蛋黃糊的稠度) </div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>過篩低筋麵粉 60g </div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>細砂糖 55g </div><div><b style="font-family: "Helvetica Neue"; font-size: 13px;">✓</b>檸檬汁4g 或 塔塔粉1/4匙 </div><div><br></div><div>夾心部分: <span></span></div><a href="http://jpatricialin.blogspot.com/2023/06/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-76597974513045814232022-03-29T09:00:00.020+08:002022-03-29T09:00:00.431+08:00濃濃日式風味的《卡士達麵包》、克林姆麵包 食譜和作法<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtCE-cmSmti5KXuEaI8bZER857j23tFv-YghvnQoIkuM9FQVLkSmJIxGp6cKUNupWTKhhruFwtI00ZHIQmXK2jWWI_u79zQRVuuxKUvomwWpLVD-a4BXT52wiuOntHJdPcCBylvkUdZQqPKeB_w78nW_NsPt3tEpFHy5p92L8Aw2n0zpYXLBZzCpp5g/s1280/creamepan5.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtCE-cmSmti5KXuEaI8bZER857j23tFv-YghvnQoIkuM9FQVLkSmJIxGp6cKUNupWTKhhruFwtI00ZHIQmXK2jWWI_u79zQRVuuxKUvomwWpLVD-a4BXT52wiuOntHJdPcCBylvkUdZQqPKeB_w78nW_NsPt3tEpFHy5p92L8Aw2n0zpYXLBZzCpp5g/s400/creamepan5.JPG" width="400"></a></div>
蛋香奶香都有了的《卡士達麵包》或叫《克林姆麵包》。和我們家一樣喜歡吃這個麵包,一定要來看看怎麼做。
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpxr2EP4Np-mrLfzqH3NPU_q7qwBdT_H9drhUUuYJZ-rNSR7--XxBQvqqxs_D898djZllOHUWIhNlZIROnxgaTn5Q3DfsR8V53Ea3AN4djpkbndiUhDcb3zd6lQn9KgXPGkRyDOn8KZOqRXXigb4dZ1fhjSQ0BtJTOGeHjvV0WIyrLyYAWWc5FXi5Vg/s1280/creamepan3.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpxr2EP4Np-mrLfzqH3NPU_q7qwBdT_H9drhUUuYJZ-rNSR7--XxBQvqqxs_D898djZllOHUWIhNlZIROnxgaTn5Q3DfsR8V53Ea3AN4djpkbndiUhDcb3zd6lQn9KgXPGkRyDOn8KZOqRXXigb4dZ1fhjSQ0BtJTOGeHjvV0WIyrLyYAWWc5FXi5Vg/s400/creamepan3.JPG" width="400"></a><span></span></div><a href="http://jpatricialin.blogspot.com/2022/03/blog-post_29.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-29494340795557813852022-03-29T01:10:00.002+08:002022-03-29T01:18:05.547+08:00《芝麻起司貝果》作法及食譜<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVBKko_53IqWc3m29bpRYMX_hreoBT11j_0rqSq1oDxAIyVNavKEbjUc-wQi1qRB31IbqyFvxbnn6Bu-7FannJRrtEz1PjxGxZX4j32x2RTzEN4wp8BaqlpnINYpr5br-tj9LSN5nVqx5nJ1xrmsoqZzho5uWH-EYTSvsSiO7yjPC9YTl2VS3zfUMvg/s2133/IMG_0122.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2133" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVBKko_53IqWc3m29bpRYMX_hreoBT11j_0rqSq1oDxAIyVNavKEbjUc-wQi1qRB31IbqyFvxbnn6Bu-7FannJRrtEz1PjxGxZX4j32x2RTzEN4wp8BaqlpnINYpr5br-tj9LSN5nVqx5nJ1xrmsoqZzho5uWH-EYTSvsSiO7yjPC9YTl2VS3zfUMvg/w300-h400/IMG_0122.HEIC" width="300"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtqWTODXAL6S31WBQQthBo1YLL1HWpjNrCFpkdsxy8QSnucDx1DZQ7GYgb59tpFvfDLt-lA-lqf6Jst4O8ikCsXeKAJhQWg9U0h_NPdFAODwHQi9XeBFVWCa8JXcM_4TxGKI1DsquEV0gv5CYRh-PAfpPO8eonA0a8ZjaY_3aTbkMKPpu9gqe0i2Kng/s2133/IMG_0124.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2133" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtqWTODXAL6S31WBQQthBo1YLL1HWpjNrCFpkdsxy8QSnucDx1DZQ7GYgb59tpFvfDLt-lA-lqf6Jst4O8ikCsXeKAJhQWg9U0h_NPdFAODwHQi9XeBFVWCa8JXcM_4TxGKI1DsquEV0gv5CYRh-PAfpPO8eonA0a8ZjaY_3aTbkMKPpu9gqe0i2Kng/w300-h400/IMG_0124.JPG" width="300"></a></div><br><br><br><div><br></div>做貝果會上癮,因為看著他們在烤箱裡變成圓滾滾的樣子就好開心,而且它做法是麵包裡面發酵程序為數不複雜的呀。不過連續二天都變成小孩的早餐結果就是被抗議😂 <div><br></div><div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hpn9PIdQXY5RxD10iRd6r_luQ7PXadBiXYohvLy4NksF4ebQVmOHw_t8BTeol8N_bnL9IeyaNaiyUvvX84aNNLgVH3zchd-Fg5W7J4Cz0C4YC5RWhVnyaI9fVCIXVOxZ5ol87RDUcGvaPew9XBlrAvLVU2dSrTW3Tsug1U520BlBf4v-6hb8cXFNvg/s2134/original%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2134" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hpn9PIdQXY5RxD10iRd6r_luQ7PXadBiXYohvLy4NksF4ebQVmOHw_t8BTeol8N_bnL9IeyaNaiyUvvX84aNNLgVH3zchd-Fg5W7J4Cz0C4YC5RWhVnyaI9fVCIXVOxZ5ol87RDUcGvaPew9XBlrAvLVU2dSrTW3Tsug1U520BlBf4v-6hb8cXFNvg/w300-h400/original%202.jpg" width="300"></a></div></div><div> <span></span></div><a href="http://jpatricialin.blogspot.com/2022/03/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-80257846056299171492022-02-13T00:13:00.006+08:002022-02-13T00:32:17.898+08:00放冰箱隔天也不會變硬的草莓大福、雪媚娘<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgv1DdC_Mv3XF14lHoGA9NGC-jnPzAaRJ8oNTMFSgPF0G23WAOFj7dHxRVb2maiUyqAgEtxTPkCOOLf45Mywo-ibreyMH-nwg6czglX18QEZimnPTFo1QYd1EpmTZa98KDF1EnTUaX3hAm-jBvciTlHx58H2U-1AXjuuM5_hBJGhKG2DFHOI80pNT1Cw=s3024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgv1DdC_Mv3XF14lHoGA9NGC-jnPzAaRJ8oNTMFSgPF0G23WAOFj7dHxRVb2maiUyqAgEtxTPkCOOLf45Mywo-ibreyMH-nwg6czglX18QEZimnPTFo1QYd1EpmTZa98KDF1EnTUaX3hAm-jBvciTlHx58H2U-1AXjuuM5_hBJGhKG2DFHOI80pNT1Cw=w400-h400" width="400"></a></div><br><div><br></div>每次吃草莓大福,就覺得日本人真的很神奇,居然能搞出這麼搭的滋味😆 。特別是配上日本綠茶就更棒啦。一甜一不甜,很是解膩。先說好,紅豆餡我是直接去食品材料行買紅豆沙來用,之前自己炒過,但不是太稀就是太厚,所以後來還是直接買紅豆沙餡來用。<div><br></div><div><br></div><h4 style="text-align: left;"><span style="background-color: #eeeeee;"><u>文章索引/目錄 <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引1">✚材料1</a> <br>
<a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引2">✚材料2</a> <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引3">✚步驟</a> <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引4">✚注意事項(必讀)</a> </u></span></h4><div>
<span></span></div><a href="http://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81705737601271805622022-01-03T01:19:00.004+08:002022-01-03T01:24:20.669+08:00省錢又快速的大同電鍋煮溏心蛋<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj61JTpN5ANGScUNIs3DyVOHNNPvNAGaH26MnKCKJlUhKF2wzKiYxqgE6wHSKe2CEI7e3owgu8YHO3_18O_lcdFINKjEUvY2-F6PwQOprSB3rjjG1B-SJ7zKQJB5ddRfKbWH8XVhbJX9aQNap0eANo8tS57y6OFLjfql5xgmaILttizw2bViqBND5oEIg=s2831" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2831" data-original-width="2831" src="https://blogger.googleusercontent.com/img/a/AVvXsEj61JTpN5ANGScUNIs3DyVOHNNPvNAGaH26MnKCKJlUhKF2wzKiYxqgE6wHSKe2CEI7e3owgu8YHO3_18O_lcdFINKjEUvY2-F6PwQOprSB3rjjG1B-SJ7zKQJB5ddRfKbWH8XVhbJX9aQNap0eANo8tS57y6OFLjfql5xgmaILttizw2bViqBND5oEIg=s400" width="400"></a></div>
每次用水煮方法煮溏心蛋,用煮的每次剝殼我就崩潰,一定有一半都毀了。最近改用大同電鍋蒸溏心蛋,更好剝,雖然目前還在改善中,但可以不用花錢買外面的,來看看怎麼做吧。 <span></span><a href="http://jpatricialin.blogspot.com/2022/01/soft-boiled-eggs.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-60559144551201095662021-12-26T02:51:00.002+08:002021-12-26T02:58:29.225+08:00在家就能做豆花 《手工豆花比例》傳統豆花自製便宜又無難度,重點是做起來一鍋成本約不到40元,想知道我怎麼做,趕緊點進來看看。
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEinpXbf7AatW3zYtKXU0H6mtlnLlxQ0w5VjpSRbQcxfgFkAoEP6RANmQiWNR5RnQ6QZOU1I5s1FmMbotd5MbAnIxPgIDQel-TFle59tZi8_wGFuS5W-5KkGzh4dDS-flgTPEC1MzMGPHRa2uI8n4UQBwPKH-h_c0uCIz7R8rdOu-l1CZaO51kykenPC1w=s1280" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/a/AVvXsEinpXbf7AatW3zYtKXU0H6mtlnLlxQ0w5VjpSRbQcxfgFkAoEP6RANmQiWNR5RnQ6QZOU1I5s1FmMbotd5MbAnIxPgIDQel-TFle59tZi8_wGFuS5W-5KkGzh4dDS-flgTPEC1MzMGPHRa2uI8n4UQBwPKH-h_c0uCIz7R8rdOu-l1CZaO51kykenPC1w=s400" width="400"></a></div>
文章索引/目錄
<div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引1">✚豆漿與凝固劑比例</a> </div>
<div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引2">✚製作步驟</a> </div>
<div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引3">✚注意事項</a> </div>
<span id="索引1"></span><span></span><a href="http://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-91828107390264849262021-12-19T17:21:00.123+08:002021-12-25T00:53:42.588+08:00帶我走 提拉米蘇蛋糕 Tiramisu cake recipe 食譜<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrRv6FHYBRizpRwianvKFXlOBJk57KZet-Z3p7FfFuR1jWLdeV3C1GGaB1GHnO3urKuxMwzUZvj1sZr89OwycUN9lhJJTwcRJmEcBWWVAm_-QdC5WuKH0s6ZJ2UWls15Z_yD9CTWv57COcUtU9cW_fSmWlXMoG9f-CFHXg2amx0wTCuMJRUlW2Ttobqg=s2560" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="2560" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrRv6FHYBRizpRwianvKFXlOBJk57KZet-Z3p7FfFuR1jWLdeV3C1GGaB1GHnO3urKuxMwzUZvj1sZr89OwycUN9lhJJTwcRJmEcBWWVAm_-QdC5WuKH0s6ZJ2UWls15Z_yD9CTWv57COcUtU9cW_fSmWlXMoG9f-CFHXg2amx0wTCuMJRUlW2Ttobqg=w400-h400" width="400"></a></div><br><p><br></p><p>做過好幾次盒子版本的提拉米蘇,但沒做成蛋糕樣式了,想來試試看蛋糕款的提拉米蘇。 </p><div><br></div><h4 style="text-align: left;"><span style="font-weight: normal;">文章索引<br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#preface">✚前言</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#巧克力戚風蛋糕">✚巧克力戚風食譜</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#烤溫">✚烤溫</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#馬士卡彭餡食譜">✚馬士卡彭餡食譜</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#改進事項">✚改進事項</a></span></h4>
<div><span></span></div><a href="http://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81198901595602493932021-12-04T01:55:00.005+08:002021-12-04T01:56:28.279+08:00「廚房」裡超級好用的刀具-具良治 Global Yoshikin<p></p><div class="separator" style="clear: both; text-align: center;">日本有名的Global Yoshikin</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7QEn3PK5beD5pnmyc4CWLNte3nEaxeCjoJ3tZjRC1whAdCn0Iz52jtKXHJnwnct4QB3ycDAsL_uDLgoGepSDTf4ACSAQUatfSwrY5CcDKu0NMKP4UT9MHYxJRxF0Mv70PH38fVpJpGr/s2400/92CE5118-F496-44D8-BF28-9281959B46D2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2400" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7QEn3PK5beD5pnmyc4CWLNte3nEaxeCjoJ3tZjRC1whAdCn0Iz52jtKXHJnwnct4QB3ycDAsL_uDLgoGepSDTf4ACSAQUatfSwrY5CcDKu0NMKP4UT9MHYxJRxF0Mv70PH38fVpJpGr/w640-h480/92CE5118-F496-44D8-BF28-9281959B46D2.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">上面是三德刀,是平日裡煮飯切菜切肉的好朋友。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">下方的菜刀,主要拿來切又大又粗的蔬菜類。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">推薦入手。</div><br /> <p></p><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-74355291909032391382021-09-18T16:33:00.012+08:002021-10-17T03:42:56.761+08:00Shopback 讓你買東西還能拿「回扣」,購物幫你省錢賺回饋金<div class="separator" style="clear: both; text-align: center;"><a href="" rel="nofollow" target="_blank"><img border="0" data-original-height="628" data-original-width="1200" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_XRR6WG-bc3kqeqlN7bFB_viFG3bDMSexwgWDutmhVmP8Ekd8GpcWvbCKoHNBDAEfEa97qsshy2KeOl6DVmDyDNkYusPkFeFaK5QypSC1r0JkjtD9S8954V6NmRIRTD5tqSxaFgbDMKz/s320/shopback-logo.gif" width="320"></a></div><p><a href="https://app.shopback.com/qhhFS5HaEjb" target="_blank">SHOPBACK</a> <span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">和</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line points有點類似</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">,你透過</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">的連結購買,然後就會得</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">回饋的點數,只不過這個</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">app</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">是直接給你現金回饋(</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Cashback)</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">,我覺得直接回饋現金最實在,像</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">有時候會改點數規則,這種用起來就不爽快</span><span class="s3" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">😆</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">,而且還要配合特定的信用卡才有機會得到。</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><br></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">㊙️<b>快透過我的推廣連結註冊或註冊時輸入:【</b></span><b>nDmAEj】<span class="s1">,領取</span><span class="s2">$100</span><span class="s1">元獎勵金唷。</span></b></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-size-adjust: auto;"><span class="s2"></span><br></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">之前在美國有用過另一間的</span><span class="s2"><a href="http://www.mrrebates.com/?refid=386521" target="_blank">cashback</a> (如果你常在買美國商品回運回台灣,也可以用美國的)</span><span class="s1">,美國的現金回饋都很多,反正只要線上購物時透過那個現金回饋網站點連結(以前智慧型手機還沒人手一機的時代</span><span class="s3">😂</span><span class="s1">),就能有現金回饋到你的現金回饋網站帳號上,等到累積一定金額(有些是</span><span class="s2">5</span><span class="s1">元美金,有些是十元美金就能提領),而且還能連結</span><span class="s2">PayPal </span><span class="s1">帳號,金額一到就能提領,而且還免扣任何手續費。</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-size-adjust: auto;"><span class="s2"></span><br></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">台灣目前比較流行的就這間</span><span class="s2"><a href="https://app.shopback.com/qhhFS5HaEjb" target="_blank">SHOPBACK</a></span><span class="s1">,它有個</span><span class="s2">app</span><span class="s1">,手機下載完註冊就可以:</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><a href="https://app.shopback.com/qhhFS5HaEjb">https://app.shopback.com/qhhFS5HaEjb</a></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><br></p><span></span><a href="http://jpatricialin.blogspot.com/2021/09/shopback.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-16109021624036320452021-07-21T17:34:00.004+08:002021-10-17T14:42:39.676+08:00抹茶濃味千層蛋糕 免烤箱只要平底鍋就能完成 Matcha milles-crêpes cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqp-huvvllLd1C8PoHsSlH0rCr0altLZaZP1LDaGUqEa1hZCgU8OsVmQPuwRc1Rz9BPU-BOpp30VkWtQ-TBbl0UO1HLA9yriFDYH1kPfTxc79CMioetmYr-co_IBbopB7It32YncKjkJn/s3024/IMG_1463.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqp-huvvllLd1C8PoHsSlH0rCr0altLZaZP1LDaGUqEa1hZCgU8OsVmQPuwRc1Rz9BPU-BOpp30VkWtQ-TBbl0UO1HLA9yriFDYH1kPfTxc79CMioetmYr-co_IBbopB7It32YncKjkJn/w400-h400/IMG_1463.JPG" width="400"></a></div><br><p></p>
每次的失敗,要從失敗裡的經驗學習,那都是教你通往成功的秘訣。 <div> </div><h2 style="text-align: left;"><span style="color: #38761d;">抹茶濃味千層蛋糕(微苦)</span> </h2><div> 𝐂𝐫𝐞𝐩𝐞𝐬: <span></span></div><a href="http://jpatricialin.blogspot.com/2021/07/matcha-mille-crepe-cake.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-37623288270136537062021-07-20T17:34:00.001+08:002021-10-17T14:43:07.433+08:00簡易版<抹茶提拉米蘇>食譜 免蛋白蛋白版 免烤箱就能做<p> <防疫期間小記事></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhGVTodRuwLpzFP3z7c5DA-X9E3ABoSSEr3gkURtQ2wSQ1z2-bW00uD37OT0N1YpYM6U2FkkpH9NjSMUJuDBEQqHNQZ-xXEOXW7FR6z7Jh6R0l6U1BBfa79nYzckP83_2NScB-Zr00VqJ/s2880/IMG_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2880" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhGVTodRuwLpzFP3z7c5DA-X9E3ABoSSEr3gkURtQ2wSQ1z2-bW00uD37OT0N1YpYM6U2FkkpH9NjSMUJuDBEQqHNQZ-xXEOXW7FR6z7Jh6R0l6U1BBfa79nYzckP83_2NScB-Zr00VqJ/w400-h400/IMG_1301.JPG" width="400"></a></div><br><p><br></p>
中午我問小孩要吃什麼,<div><br></div><div>小孩齊聲回答: </div><div>哥哥:炒飯!! </div><div>弟弟:義大利麵🍝! </div><div>媽媽本人:……
👩🏻 你們兩個自己去煮好了(丟鏟子) </div><div><br></div><div>但持平的說,哥哥在吃飯方面比較好養,大概就是我煮什麼吃什麼,很少抱怨,弟弟就是邊嫌邊吃,我今天硬是逼他說晚餐好吃,拍了個影片說要留給他將來的小孩看😆😂🤣,甚至威脅利誘他,不說好吃,最後一份提拉米蘇我就幫他吃掉😆😆😆
其實媽媽自己比較想吃咖啡版本的提拉米蘇,但獨享一定會有報應的(變胖),還是做成孩子們愛吃的口味,給他們吃就好,抺茶的也好吃,就是抹茶傷本🤣 </div><div><br></div><div><h3 style="text-align: left;"><span style="color: #38761d;">抹茶Tiramisu</span> </h3><span></span></div><a href="http://jpatricialin.blogspot.com/2021/07/blog-post_20.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-54107399778589247542021-07-14T17:11:00.003+08:002021-10-17T14:37:47.131+08:00自製巧克力千層蛋糕三重奏<div class="separator"><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIFJu3Ai1tiFNyBfLzDdBu0oxdNlBw3NWsig0jFKedlVWCXXw4xSPBey8f3GkFIC8nRunlOtWz_5axKGdBXFIeMd1GkInj7x-ibl4ZFJ9yUIIJRSGwarQNM1WZvTO7k4TLzGWzbOE5q7V/s3024/E8E6A70F-37CA-40EE-A2BC-F0C6DFFE2F4C.jpeg" style="clear: left; display: block; float: left; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttFm4QX6jtrZHRr98p2zFvTRxgP4vLydvSFGyIK8eUN1bLiSzoLuoCPORXS6gZosSbZMiG42pPQGwoOklOOr4LHrTBegl3o2HOAl3T9uC-AMOWFKtIYiF5-cVz_mkl2nBIy8P5v01_bj7/s3024/5712733A-86F0-4D21-B33B-791A9969BC9C.jpeg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px; text-align: left;"><img alt="" border="0" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttFm4QX6jtrZHRr98p2zFvTRxgP4vLydvSFGyIK8eUN1bLiSzoLuoCPORXS6gZosSbZMiG42pPQGwoOklOOr4LHrTBegl3o2HOAl3T9uC-AMOWFKtIYiF5-cVz_mkl2nBIy8P5v01_bj7/s400/5712733A-86F0-4D21-B33B-791A9969BC9C.jpeg" width="400"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIFJu3Ai1tiFNyBfLzDdBu0oxdNlBw3NWsig0jFKedlVWCXXw4xSPBey8f3GkFIC8nRunlOtWz_5axKGdBXFIeMd1GkInj7x-ibl4ZFJ9yUIIJRSGwarQNM1WZvTO7k4TLzGWzbOE5q7V/s3024/E8E6A70F-37CA-40EE-A2BC-F0C6DFFE2F4C.jpeg" style="display: block; padding: 1em 0px; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tPu0dT8MNk6Vb0V-IJcWtJxwKWKBf7VJjpID0oiehz4gwz2qajLi3QBdwGabdv599vdccIiMVweMaUAX_S-Yl6XsUXIsZ0IlmLxe60wXXUpdhRbdOH2ozopyET8FHLwxRD0JSr894ds6/s3024/8A266DC1-84AA-4323-9430-63D2BF46B350.jpeg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px;"><img alt="" border="0" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPEBYR_KU0TtEJHp5zc4eFN6PIFjYvdfBynPDszCNQZ1QAhxaxazhj2J_3qasz_dqLkZdB1N1dpQqJKlVn0qIpoD6dM7KTtw6-GvytIEgK7iIouPDFuTplL-AdQW0Dyq7lKjEgX2cyK4S/s400/F750D5B7-BEAB-495F-A048-3006FD81E89E.jpeg" width="400"></a><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="font-size: large;">
巧克力千層蛋糕三重奏😆(取名苦手) </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"> 可麗餅皮𝐂𝐫𝐞𝐩𝐞𝐬: </div><div class="separator" style="clear: both;">✓雞蛋⋯⋯⋯𝟐顆 </div><div class="separator" style="clear: both;">✓糖 ⋯⋯⋯⋯𝟐𝟓克 </div><div class="separator" style="clear: both;">✓玄米油⋯⋯𝟏𝟓克 </div><div class="separator" style="clear: both;">✓低筋麵粉 ⋯𝟖𝟎克 </div><div class="separator" style="clear: both;">✓無糖可可粉 𝟏𝟎克 </div><div class="separator" style="clear: both;">✓牛奶 ⋯⋯⋯𝟑𝟎𝟎克 </div><div class="separator" style="clear: both;"> <span></span></div></div></div><a href="http://jpatricialin.blogspot.com/2021/07/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-24244253911729836072021-04-28T16:48:00.016+08:002021-04-29T15:14:29.535+08:00北海道吐司北海道吐司
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uuWSyTw6OxFfH6SVDF3YOlmGtAnnOjF3-NNUhAxy3sUmKm5m6_11Hztm97UK8CL8K1taDefSKnI6BqlFwjJj0ifc4E3NaVSCXzXIa3QM9jiavAEFt4y41RoCQFI8t4zJ-fttbRBhCjcK/s1467/IMG_9980.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1467" data-original-width="1467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uuWSyTw6OxFfH6SVDF3YOlmGtAnnOjF3-NNUhAxy3sUmKm5m6_11Hztm97UK8CL8K1taDefSKnI6BqlFwjJj0ifc4E3NaVSCXzXIa3QM9jiavAEFt4y41RoCQFI8t4zJ-fttbRBhCjcK/s320/IMG_9980.JPG" width="400"></a></div>
<br>
配方來自於照<a href="http://blog.xuite.net/jane7443/bake/9871886-%E5%8C%97%E6%B5%B7%E9%81%93%E7%89%9B%E5%A5%B6%E5%9C%9F%E5%8F%B8%2F+%E9%99%84%E9%BA%B5%E5%8C%85%E6%A9%9F%E9%A3%9F%E8%AD%9C%E8%88%87%E5%81%9A%E6%B3%95" rel="nofollow" target="_blank">妃娟部落格</a>,減半做的。<br>
這款風靡一時,最有名的大概就是妃娟分享的食譜了,真的很軟又好吃,不輸外面的吐司,切厚片拿來做三明治一定也很棒。還沒試過的一定要試試看。 (✪㉨✪)<div><br>
減半後的配方如下:<br></div><a href="http://jpatricialin.blogspot.com/2015/04/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-45202871658305138562021-03-03T03:35:00.003+08:002021-03-03T03:40:23.961+08:00胖嘟嘟雙色瑪德蓮<img class="size-full wp-image-1006" height="4032" src="https://jpatricia.files.wordpress.com/2019/11/original.jpg" width="3024">
好吃又令人發胖的瑪德蓮
最近被小孩傳染破病快一個月,好厭世😭。<div>沒小孩之前一年感冒不到一次,現在都跟醫院報到的好勤😫
進入正題。</div><div><br></div><div> 我其實好懶得把馬德蓮做好後又放冰箱一天才烤😂 從來沒辦法忍到24小時後,這次也一樣,做完半小時內就送入洞房,喔,不,是送入烤箱😆
這次口感是我愛的,鬆軟又濕潤,唯獨一個小缺點是原味的外層上色不夠,有點白,下次烤外面得拉高上火溫度一些。</div><div><br></div><div>配方也很簡單,簡易寫下面,和我一樣不愛冰隔夜的人可以參考。
</div><a href="http://jpatricialin.blogspot.com/2021/03/blog-post_3.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-68820416396026792492021-03-03T03:26:00.002+08:002021-03-03T03:36:39.741+08:00氣炸鍋濃郁巧克力麵包<img src="https://jpatricia.files.wordpress.com/2019/11/img_0028.jpg" class="size-full wp-image-1000" width="3024" height="3024">
好吃😂
麵包是我做最少的,因為要等很久,時間都被綁住了,偶爾為了小孩只能撩落企🤣
氣炸版本,但氣炸溫度和時間抓的不好,待改善。
氣炸鍋用了150度6分鐘,再來是160度6分,下次應該改成150度15分試試。水我用牛奶取代,裡面我沒巧克力豆,用的是片狀巧克力切小塊包入。
××××××××××
<blockquote>原配方:</blockquote><a href="http://jpatricialin.blogspot.com/2021/03/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-33441245370604923742020-11-01T01:12:00.003+08:002021-05-01T01:18:03.767+08:00水果布魯塞爾鬆餅早餐<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqk2Skri-TqugzZRvn1seORRk3EFy1ireWboon0oEHvwvb4lzEukxwoUj3BxtBw1TPkBU7gVtgzSBU9HVNSM942-pqZanm4Zo4ygU8D1SMznbuCjANLhO_4qn5caWpC70hz4tEmz6LGobM/s2880/IMG_6345.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="2880" data-original-width="2880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqk2Skri-TqugzZRvn1seORRk3EFy1ireWboon0oEHvwvb4lzEukxwoUj3BxtBw1TPkBU7gVtgzSBU9HVNSM942-pqZanm4Zo4ygU8D1SMznbuCjANLhO_4qn5caWpC70hz4tEmz6LGobM/s400/IMG_6345.jpg"></a></div>
這鬆餅是用我之前「<a href="https://jpatricialin.blogspot.com/2012/06/brussels-waffle.html" target="_blank">免泡打粉鬆餅-布魯塞爾鬆餅</a>」食譜做出來的,差別在於這次的裡面多加了小湯圓和外層撒上珍珠糖一起烤,很受小朋友歡迎,家裡有冷凍莓類撒些上去,養眼又好吃。
<a href="http://jpatricialin.blogspot.com/2020/11/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-52467631033660141982020-03-18T20:55:00.012+08:002021-04-29T21:01:28.167+08:00日本超紅「水果生乳三明治」做法<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOGkvSX9Kai1neG6SR8l2Q5yPRf4lEasb2TVGwg6Xu8OuV44q7Xey7thPDLlvq7Rr3IDtddpDAzoSQYjpaVPHUzgvpUJStyLoUo2zD88K3h-GH-R9SQ7k9-1KhUGnWmuhT76Ip-kp0bf7/s1197/img_2020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="672" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOGkvSX9Kai1neG6SR8l2Q5yPRf4lEasb2TVGwg6Xu8OuV44q7Xey7thPDLlvq7Rr3IDtddpDAzoSQYjpaVPHUzgvpUJStyLoUo2zD88K3h-GH-R9SQ7k9-1KhUGnWmuhT76Ip-kp0bf7/w225-h400/img_2020.jpg" width="225"></a></div><br><div><br></div>紀念一下這次終於水果方向擺對,也切對橫切面 ˵¯̴͒ꇴ¯̴͒˵
這次鮮奶油有加了點卡士達醬一起,更好吃。 <span></span><a href="http://jpatricialin.blogspot.com/2020/03/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-72355754193666672062019-12-03T16:16:00.002+08:002021-04-29T16:28:41.805+08:00生乳吐司麵包<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlVKVdy1QZDTrvOvQoydgtD1YuZN7teVpHvRdJ7k80K7AEG39obzCbjodZAFWtGedNEoh6JX9DDEKsDKWHUrQXfdjRCHre_xVnMZfwjOM0DNFPsC0cmaZFIf4thVCmcjec5-Pmi-OeJ-W/s2160/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlVKVdy1QZDTrvOvQoydgtD1YuZN7teVpHvRdJ7k80K7AEG39obzCbjodZAFWtGedNEoh6JX9DDEKsDKWHUrQXfdjRCHre_xVnMZfwjOM0DNFPsC0cmaZFIf4thVCmcjec5-Pmi-OeJ-W/w400-h400/IMG_0001.JPG" width="400"></a></div><br><p></p>日本很紅的生乳吐司(生食パン),鮮奶油佔了較高的比例。不過大概是比例還不夠高或鮮奶油還是不夠多,所以在切時還是沒有像日本的那樣腰側會軟下去,需再找找比例。 <span></span><a href="http://jpatricialin.blogspot.com/2019/12/blog-post_3.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81734375064555025922019-12-02T15:31:00.014+08:002021-04-29T15:42:38.978+08:00麥香吐司(會牽絲)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyo7a-0eUEIRCn7aeXCH65t2a6AspvPydvUrIT8tustTvYrQR65cGnAgRsWQorP3paBNWnwJm7blusi6O6wlmc89u2DQwbT-PgLbPJD4lUSYKxr5OfjS2fzntVPJ5Xyk3BkZ2kyoMKFOVM/s1332/img_0968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyo7a-0eUEIRCn7aeXCH65t2a6AspvPydvUrIT8tustTvYrQR65cGnAgRsWQorP3paBNWnwJm7blusi6O6wlmc89u2DQwbT-PgLbPJD4lUSYKxr5OfjS2fzntVPJ5Xyk3BkZ2kyoMKFOVM/w300-h400/img_0968.jpg" width="300"></a></div><br><p></p><p>又是個自己亂亂搞的食譜,純粹為了消耗之前買的貴貴的全麥麵粉,但卻也意外的好吃😋。柔軟又牽絲,簡單抹個奶油再烤一下就很好吃啊,自己做的真的是滿滿感動😹 前天抹上自製奶酥再烤得奶酥微微酥酥焦色,小朋友很捧場❤️ <span></span></p><a href="http://jpatricialin.blogspot.com/2019/12/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-89323317028792857242019-11-27T07:46:00.002+08:002021-04-29T15:45:15.203+08:00大家一起肥蛋黃酥<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><br></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogye7PG0BAFTzb4X005L-g3qelxPK5Pumo95xuF_5oA5rmEhTEgxqs2VEk27LabGq55N5_nHbo8oC7DdEbwCaaiKow8vkJsE35DbI6ETT1gUTrQaMxlUelPNcnGbNP-7JvlPabplvxtZW/s2100/IMG_9602.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2100" data-original-width="2100" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogye7PG0BAFTzb4X005L-g3qelxPK5Pumo95xuF_5oA5rmEhTEgxqs2VEk27LabGq55N5_nHbo8oC7DdEbwCaaiKow8vkJsE35DbI6ETT1gUTrQaMxlUelPNcnGbNP-7JvlPabplvxtZW/w400-h400/IMG_9602.JPG" width="400"></a></div><br><p></p>今年我一定是發神經,才會想挑戰這油吱吱的餅,包了後更不敢吃(¯―¯٥),我覺得這個月做月餅的師傅手應該都很細緻,每天都用一堆油潤滑手,能不嫩嗎?! ˵¯̴͒ꇴ¯̴͒˵
這個配方的豆沙餡包的有點太多了,皮都包不住屁股(我絕對不會承認是我包的技巧太爛🤣),還好只有一顆不聽話的小爆開來,但這工作真的就是大概要包個上百顆後,才能包像外面的那麼圓又漂亮,我的放涼後都有點消風了,不夠光滑。<a href="http://jpatricialin.blogspot.com/2019/11/blog-post_27.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-1303278064178261472019-11-24T01:51:00.002+08:002021-03-03T03:37:30.952+08:00芝麻起司貝果芝麻起司貝果<br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PkjHeG2bI_sbx_aJhfV5N5AWTtJyFsoIpiDnnVPX6l2bJKrV3eGiJ2hfXEm3KMZrnalsHTPpXFMKqMcEbCTzq6CUDn4nyQWCGkKdpBEzD5aZBzdZGCmsJ3wBmun6o2x_Un2Z6JIH_iii/s1600/img_0225.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PkjHeG2bI_sbx_aJhfV5N5AWTtJyFsoIpiDnnVPX6l2bJKrV3eGiJ2hfXEm3KMZrnalsHTPpXFMKqMcEbCTzq6CUDn4nyQWCGkKdpBEzD5aZBzdZGCmsJ3wBmun6o2x_Un2Z6JIH_iii/s400/img_0225.jpg" width="400" height="400" data-original-width="1600" data-original-height="1600"></a><br>
<br>
🥯🧀️🥯🧀️🥯🧀️<br>
<br>
媽媽育兒碎碎唸:<br>
<br>
✎真心覺得不要隨便答應小孩要買什麼給他,也不要一直跟他們強調生日多重要,或他們平時吵要買玩具,就說要到生日買給他(小孩會無限♾迴圈的問你他生日到了沒😂),這隨之而來的結果就是有些小孩會吵的更兇,然後他之後就會一直覺得生日到了就是要給禮物給蛋糕、或是要吃大餐。<br>
<br>
✎之前我們家哥哥也曾問過我,如果他考試考了💯,我會給他什麼,我回答:「我不會給你什麼東西,但我會稱讚你比之前的自己進步。因為學習是為了你自己,考試只是一種檢驗的手段,考不好我們來檢討哪裡學不好,考得好可能你很努力得來的結果。」,結果家中有長輩就跟他說,他考100就給他買什麼什麼......😳🙄<br>
<br>
不過小孩很聰明,他們知道媽媽底線和原則在哪,基本上來找我吵還是沒糖吃🤣,甚至會被抓著碎唸一遍,我會請他們去找答應他們的人,讓亂開支票的人自己承擔後果。 ˵¯̴͒ꇴ¯̴͒˵<br>
<br>
▼▼▼▼▼▼▼▼▼▼<br>
<br>
做貝果會上癮,因為看著他們在烤箱裡變成圓滾滾的樣子就好開心,而且它做法是麵包裡面發酵程序為數不複雜的呀。不過連續二天都變成小孩的早餐結果就是被抗議😂<br><a href="http://jpatricialin.blogspot.com/2019/11/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81156978893019953872019-06-24T22:55:00.002+08:002021-10-17T14:45:50.066+08:00海苔夾心脆(海苔夾心酥)作法<b>海苔夾心脆(也叫 海苔夾心酥)</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_FAMEHO2A33itQ5_30tAahyphenhyphen4P-fKsOS55fjzKwVJWTDnPVGVxKqcm3sjwGpTDs7vh0kLU73kwbwH3Shq-pWtba46jJZrGVhz86reuTWYlvKT4IN1VVM7gotYjPA_MY2YQlDaDzMaCELZ/s1600/IMG_6038.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_FAMEHO2A33itQ5_30tAahyphenhyphen4P-fKsOS55fjzKwVJWTDnPVGVxKqcm3sjwGpTDs7vh0kLU73kwbwH3Shq-pWtba46jJZrGVhz86reuTWYlvKT4IN1VVM7gotYjPA_MY2YQlDaDzMaCELZ/s320/IMG_6038.JPG" width="320" height="320" data-original-width="1600" data-original-height="1600" /></a><br />
<br />
這個是我家兒子的其中愛的零食之一,連我也愛,成份相對單純,但是好貴,一包裡面沒幾片,母子三人十分鐘內大概可以完食一包,後來發現這個作法好開心,貴在手工,材料其實非常便宜。<br />
<br />
材料如下:<br />
<blockquote>A 主材料<br />
<!—more—><br />
‣海苔 10張(做壽司用的,沒調味過的,任何牌子都可)<br />
‣芝麻 適量(黑白都可)<br />
‣杏仁片 適量 (想脆一點,在做迚之前可以稍稍乾鍋子炒個5-10分,以不變色為前提),沒杏仁片用南瓜子也可。<br />
<br />
B 醬料<br />
<br />
‣麥芽糖 50克 (關鍵材料)<br />
‣水 10克<br />
‣醬油 7克<br />
‣蠔油 6克<br />
‣細砂糖 15克<br />
<br />
以上全部用小鍋子加熱後再放涼備用。<br />
以上份量約可做5大片。<br />
<br />
</blockquote>步驟:<br />
<br />
海苔二面都薄薄刷上B醬汁,再來撒上杏仁片、芝麻等,把另一面蓋上,用手或桿麵棍壓過去,放進烤箱100度左右烤15-20分,取出時還有點軟,稍稍放涼就變脆,晾涼後切成喜愛大小收到罐內保存即可。<br />
<blockquote>後記:<br />
這次做起來我覺很偏甜,不過也不是太誇張的甜,喜歡吃鹹的可以減個十克白砂糖。喜歡吃辣的,可以在舖料的時候撒點七味粉或辣椒粉。<br />
<br />
醬油、蠔油每個人用的牌子不同,鹹度一定也不同,調好醬汁後自己先嚐嚐,沒問題即可。但是麥芽糖是一定不能少喔。<br />
<br />
</blockquote>也歡迎追蹤我的IG: <a href="https://www.instagram.com/jpatricialin/" target="_blank" rel="noopener">https://www.instagram.com/jpatricialin/</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-1213266487885277932019-06-05T13:32:00.001+08:002019-06-08T15:02:35.466+08:00蝴蝶結手工饅頭超可愛蝴蝶結造型饅頭(老王賣瓜一下XD)<br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimzLaKVIdUz44faZl2_7l0luQzDOoL_9Qz3jTBXfkhomrBKirl8DgXGjr0P3WUGY3zZoJWQPIWmi0_RKqkqZCQ_D2qpg6AnwmdK5GlPeyyfOv-53lOG2RS6VdIR50DLQlgkxqEcGHIWM4/s1600/IMG_5624.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimzLaKVIdUz44faZl2_7l0luQzDOoL_9Qz3jTBXfkhomrBKirl8DgXGjr0P3WUGY3zZoJWQPIWmi0_RKqkqZCQ_D2qpg6AnwmdK5GlPeyyfOv-53lOG2RS6VdIR50DLQlgkxqEcGHIWM4/s320/IMG_5624.JPG" width="240" height="320" data-original-width="1200" data-original-height="1600"></a><br>
<br>
少女心噴發(其實是我對卡通圖案、動物苦手),這次終於好一些,不過其中一個還是滴到水有點微皺了。<br>
<br>
<br>
<div style="background-image: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIl28iE-CWE_0CJICR7JuKbpmME8Se7uxYoe6Xony_k1Wy1DcoaZgezFrwOGkuLdLMlNfJ4aeDZGnrDX4ZvNWl2s1xqDvL_r1dPS7t2zQYJUixEBp2uDgEwYcHd7iLInpWNnqOteAXwzf/s800/ingredient-small1.png); background-repeat: no-repeat; border: 0px solid black; height: 263px; padding-top: 30px; width: 303px;"><div style="font-size: 10pt; line-height: 16pt; margin: 0 14pt;">材料・調味料 (約4 人分)<br>
<br>
<ol><li><span style="font-size: 10pt;">中筋麵粉150g</span></li>
<li><span style="font-size: 10pt;">牛奶 80-83g</span></li>
<li><span style="font-size: 10pt;">細砂糖 16g</span></li>
<li><span style="font-size: 10pt;">速發酵母 1.6 </span><span style="font-size: 10pt;">或新鮮酵母 3-4g</span></li>
<li><span style="font-size: 10pt;">玄米油 3-4g</span></li>
<li><span style="font-size: 10pt;">天然蔬菜色粉 1g</span></li>
</ol></div></div><br>
<span class="pkdashed">English version recipe here:</span> <a href="https://snapdish.co/d/Wy8y8a">https://snapdish.co/d/Wy8y8a</a><br>
<a href="http://jpatricialin.blogspot.com/2019/06/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-89251633400935139082019-06-04T13:51:00.000+08:002019-06-05T13:56:28.207+08:00芒果貝果現在台灣芒果季正要開始,各種品種的芒果都紛紛出籠,其中最愛「愛文芒果」品種,又香又甜。那天切了一些,有一些較熟的拿來入貝果,沒想到顏色這麼美,金黃色澤再加上淡淡的芒果香,裡面又捲了些浸漬過的芒果乾、鳳梨乾(可惜失算捲入不夠多),這個自己瞎搞一通的配方還挺不錯的,出乎意料,跟喜愛貝果的人分享。<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfRPXNlOrkX3LbZ2b-nz_Iv_oJzeDFhL0mtqyjlWGIA_oKwUZ7t4hgK1ZFcl5RtvQ29kIwKhwgfQfUBNglpZgp9JwBoUdSIpwmkN9wVZLPQCvEoEoHAmC5Livw15AFF6L3dTTlh_8SAAP/s1600/original.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfRPXNlOrkX3LbZ2b-nz_Iv_oJzeDFhL0mtqyjlWGIA_oKwUZ7t4hgK1ZFcl5RtvQ29kIwKhwgfQfUBNglpZgp9JwBoUdSIpwmkN9wVZLPQCvEoEoHAmC5Livw15AFF6L3dTTlh_8SAAP/s400/original.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a><br />
<br />
<!--imore--><br />
<br />
<div style="background-image: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBfeT1lK1vs6Gcw86Wk8JW1mzVButHu7qBOXI0Pzgt4mJQ5EpH7jexAh05cs72TQnMkWfWUkTNQpxg_H2DQayfgtNuiZJNvTHTT432i5DG9o5MAknp_Fe6Mn2QQ4VJcueXhIk_2y75H-b/s800/ingredient-catlong.png); background-repeat: no-repeat; border: 0px solid black; height: 412px; padding-top: 30px; width: 287px;"><div style="font-size: 10pt; line-height: 16pt; margin: 0 14pt;"><span style="font-size: 10pt; line-height: 16pt;"><br />
<h4>芒果貝果食<strong>譜</strong>---<strong>約四個量</strong></h4>麵團:<br />
高筋麵粉 200克<br />
芒果泥 52.5克<br />
優格 36克<br />
水 21.5克<br />
鹽 1克<br />
糖 8克<br />
酵母(新鮮酵母) 5.5克(用速發酵母就改成 2克)<br />
玄米油 8克<br />
<br />
內餡<br />
芒果乾、鳳梨乾 25克(先泡水十分鐘)</span></div></div><br />
<br />
步驟1<br />
<br />
除了酵母全部材料先揉勻,鬆弛15分後,加入酵母再手揉5-10分,揉到光滑即可。<br />
<br />
步驟 2<br />
<br />
分成四等分,再鬆弛約5分鐘,桿成片狀包入果乾捲起,整成甜甜圈狀,蓋濕布再發酵20分(天氣熱,最多不超過30分)。<br />
<br />
步驟 3<br />
<br />
四個完成後,烤箱上火200度、下火180度預熱。接著燒一鍋開水,加糖(我用黑糖),等到水微微泡小氣泡就關小火,每面各燙30秒起鍋放烤盤。<br />
<br />
步驟 4<br />
<br />
烤盤進烤箱放底層(我的烤箱是30L的,一共三層可放而已),入烤箱烤約18-20分,上色後再悶約1-2分鐘就可以出爐。<br />
<br />
<a href="https://jpatricia.files.wordpress.com/2019/06/e08b5-img_7055.jpg"><img src="https://jpatricia.files.wordpress.com/2019/06/e08b5-img_7055.jpg?w=225" border="0" width="240" height="320"></a><a href="https://jpatricia.files.wordpress.com/2019/06/788c6-img_7056.heic_.jpg"><img src="https://jpatricia.files.wordpress.com/2019/06/788c6-img_7056.heic_.jpg?w=225" border="0" width="240" height="320"></a><br />
<br />
<blockquote>✎筆記‣‣‣<br />
<br />
1.我的烤盤是用方形蛋糕捲金盤,可放四個。烤完出爐稍涼,就用硅膠鏟從底部輕鏟就可以脫離,不沾黏的。<br />
<br />
2.果乾總共只用了25克,稍嫌不夠,喜歡果乾多一點的可以加量到40克左右,浸泡的時間不要太久,約5-10分鐘左右就好。<br />
<br />
3.這配方做起來是有嚼勁的口感,但不是太硬偏軟,不是非常紮實那種。<br />
<br />
4.酵母用量:這裡用的是新鮮酵母,沒新鮮酵母的人,改成用速發酵母就2克即可。<br />
<br />
5.麵粉是用台灣嘉禾高筋麵粉。</blockquote> <br />
<br />
<span class="Apple-style-span" style="color: gainsboro;">Article posted or created by</span> <span class="Apple-style-span" style="color: #e3acae;">jpatricia</span> @ <a href="http://jpatricialin.blogspot.com/">喵咪市集 Le Marché du Chat</a><div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81585192445824137142019-03-04T14:40:00.003+08:002021-02-26T03:59:28.602+08:00簡易戚風蛋糕裝飾法<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr6Xf7ELQFPJZfO5hGXcj6E4_kxGDEBxYx1JBvo4_RplhkxAxfV0AJadV7WLTnPzzKLBjASZLvLvuPibzQ0TQvMfnXw1VubNq-0m7Ida_mA-yOOAlQ9z2q7g42_anco-wzCWI_XsUkEpH/s0/IMG_6032.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" data-original-height="2160" data-original-width="2160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr6Xf7ELQFPJZfO5hGXcj6E4_kxGDEBxYx1JBvo4_RplhkxAxfV0AJadV7WLTnPzzKLBjASZLvLvuPibzQ0TQvMfnXw1VubNq-0m7Ida_mA-yOOAlQ9z2q7g42_anco-wzCWI_XsUkEpH/s0/IMG_6032.JPG"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-Uy-9n4-HJCe3SRUUnaAqxWZX_0LXTcgPynLmsul9L4yokj6dyRywXp1ulkKRoq6533csyiVPjRTSDihaf2cpupNoNjDt2gf_Anv3v-ZaDAQVVkXYQLdQA_B5jw7rmLRXxcqCV67yDb5/s0/IMG_5988.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" data-original-height="2104" data-original-width="2105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-Uy-9n4-HJCe3SRUUnaAqxWZX_0LXTcgPynLmsul9L4yokj6dyRywXp1ulkKRoq6533csyiVPjRTSDihaf2cpupNoNjDt2gf_Anv3v-ZaDAQVVkXYQLdQA_B5jw7rmLRXxcqCV67yDb5/s0/IMG_5988.JPG"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUKFI2xGSLjK9PaGo3YGuNFznHLtLU2YI7g8uNgrL5UX31qmwlhyphenhyphenSqKZqxI1VdGH60jQyEnsUZTrPm-IepEp1KeRZ7xS5NhchidpD2_Pf_Eafd1fsa91Cfn-UvF5q93A_R7zISLUA2c9z/s0/IMG_6009.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" data-original-height="2160" data-original-width="2160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUKFI2xGSLjK9PaGo3YGuNFznHLtLU2YI7g8uNgrL5UX31qmwlhyphenhyphenSqKZqxI1VdGH60jQyEnsUZTrPm-IepEp1KeRZ7xS5NhchidpD2_Pf_Eafd1fsa91Cfn-UvF5q93A_R7zISLUA2c9z/s0/IMG_6009.JPG"/></a></div>
打發的鮮奶油:<br />
<br />
鮮奶油......100g<br />
糖.........20g<br />
<br />
以上約正常甜,要不太甜可減個五克糖,螞蟻人的話,可以加個5-10糖。<br />
<br />
<br />
前幾天小童的早餐。在日本主婦IG界好常出現XD,覺得好方便,因為不用抹平鮮奶油😂,手殘一族的好裝飾,🤦♀️每次烤戚風都好緊張,在攪拌就很手忙腳亂,比做麵包還擔心,這次也是太趕,趕著接小童下課,其實時間還沒很夠就出爐,還好有成功🙈<br />
<br />
戚風前一天烤好。鮮奶油也是先打發好放冰箱,一早起床就是組合它們。草莓要進入尾季了😥,趁機多吃一些。<br />
<br />
<span class="Apple-style-span" style="color: gainsboro;">Article posted or created by</span> <span class="Apple-style-span" style="color: #e3acae;">jpatricia</span> @ <a href="http://jpatricialin.blogspot.com/">喵咪市集 Le Marché du Chat</a> <br />
<div class="blogger-post-footer">謝謝你喜歡我的文章,但希望請只放文章連結在您網站,勿擅自將我的圖片及文章整篇轉載在任何公開網站,謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0