Blueberry Cheesecake

昨天做的起司蛋糕，冰了一晚組織更結實。今天在蛋糕表面先塗上一層鮮奶油，再鋪上櫻桃，看起來棒極了。這次用打碎的綜合堅果代替餅乾底，口感更好。

這個綜合堅果底層有加入融化的奶油，
其實是多餘的，因為打碎的堅果已經有油，
很容易讓堅果自己黏在一起。

我喜歡酸一點的口感，因此再做一次，這次的份量減半，勉強分成兩個 12 公分的模具。其實需要再多一點內餡會比較剛好。

【起司餡】

1. Cream Cheese：125g
2. 無鹽奶油：14g
3. 糖：60g
4. 玉米粉：4g
5. Sour Cream：55g
6. 檸檬汁：2T
7. 香草精：1/4t
8. 全蛋：1 顆

做法可參考：http://crystalchien.blogspot.tw/2017/03/cheese-cake.html

*這次只用堅果做的底不脆。餅底可先烤一下*

Cheese Cake 詳細解說

這個網站有 cheese cake 詳細解說，記錄下來！

http://www.thekitchn.com/how-to-make-perfect-cheesecake-recipe-cooking-lessons-from-the-kitchen-110760

The Best Kind of Cream Cheese to Use

Let's talk for a minute about the cream cheese — a very important ingredient in cheesecake. Some people have brand loyalty to Philadelphia, and I won't deny that this cream cheese makes a particularly silky and lush cheesecake. I've also made cheesecakes with local brands and off brands and been perfectly happy.

No matter what, buy full-fat cream cheese. Cheesecake is not the time to skimp.

不管用什麼品牌，買全脂的

A Cheesecake Needs More than Cream Cheese

But as delicious as cream cheese is, it needs some helpers to become a tasty cheesecake. Most recipes either use heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. Personally, I prefer sour cream because I like the extra hit of sour tang it adds to the cake.

個人喜歡加酸奶

You also need a few eggs to hold the cake together. Three whole eggs do the trick quite nicely. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg. 

多一顆蛋黃可增加柔密口感，也可不加

Starch Adds Insurance

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit. Starch makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture.

I have tried both and love both. I feel like the texture difference is actually quite slight — it might be noticeable in a side-by-side comparison, but it would take a true cheesecake connoisseur to distinguish one on its own. Go whichever route makes you happiest.

加了玉米粉可以讓起司蛋糕比較不會裂，亦可讓蛋糕切來更乾淨俐落

A Water Bath Makes Cheesecake Extra Creamy

A water bath isn't strictly needed if you use starch in your recipe, and there are some methods for cooking even a starchless cheesecake on its own, but I still stand by this method. A water bath helps cook the cheeseake oh so gently while also creating a steamy environment so the surface doesn't get too dry. It's like a day spa for the cheesecake, and makes it supremely smooth and creamy.

A water bath is also not that hard. Just set the cheesecake in a roasting pan or other large baking dish, fill it with a few inches of water, and put the whole contraption in the oven. Wrapping the cheesecake pan in foil also helps keep any water from seeping through the cracks of the pan.

個人喜歡水浴烤法

Preventing Cheesecake Cracks

There are two main reasons why your cheesecake might form cracks: Overcooking and too-fast cooling. Both are entirely preventable. Cook your cheesecake until the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o. A few toasty golden spots are fine, but if you see any small cracks forming, immediately move on to the cooling step.

過度烘烤和冷卻過快會造成龜裂

When cooling, do it gradually. Let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely on the stovetop. When you remove it from the waterbath, also run a thin-bladed knife around the edge to make sure the cake isn't sticking to the pan, which can also cause cracks as the cake settles.

水浴法烤完，關掉烤箱，把烤箱門打開，讓蛋糕在烤箱裡冷卻 1 小時，之後放到檯面上，用薄刀片把蛋糕周圍繞一圈，確保不回在龜裂，然後讓蛋糕完全冷卻好再冰冰箱

Always (Always) Chill a Cheesecake

A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.

If you cut into the cheesecake before chilling, it will have a firm custardy texture, like flan, and you will think that you've done something terribly wrong. But afterchilling, it will have transformed into that velvety, creamy, lush cheesecake that we all know and love. It's like magic.

起司蛋糕一定要冷藏最少四小時

4 Things You Shouldn't Worry About

There are a few moments in this process when you may think that all is lost. I want to set your mind at ease.

1. Tiny bits of cream cheese in the batter: Sometimes you get some little specks of cream cheese in the batter that won't go away — either because your cream cheese was still a bit chilly or because of the cream cheese itself (cream cheese with fewer additives tends to incorporate less easily into the batter, surprisingly). You don't want large lumps, but these tiny speckles are fine. They will melt into the cheesecake as it bakes and won't affect the finished cake.
2. A few cracks: Yes, sometimes you'll get cracks in your cheesecake. It happens — usually if you accidentally cooked the cheesecake a little too long or cooled it too quickly. But a few cracks don't mean you failed or that your cheesecake is ruined. Just cover it with topping and carry on.
3. A little water in the pan: Oh, no! Did a little water work its way through the foil and leak into your pan? Don't worry about it. The outside edge of your crust will look a bit soggy at first, but it will set up in the fridge overnight with none the wiser. Promise.
4. Wrong pan size: If you only have a 10-inch pan and you want to make a recipe for a 9-inch cheesecake, it's fine to use the pan you have. Changing the pan size when making cheesecake will affect the height of the cheesecake and its cooking time (thinner cheesecakes will cook a bit more quickly), but not its flavor or texture.

Instructions

1. Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.
2. Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan. 
3. Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.
4. Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. (For step-by-step instructions of this step, see How to Make a Graham Cracker Crust.)
5. Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
6. Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
7. Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
8. Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
9. Stir a few times by hand: Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
10. Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.
11. Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
12. Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
13. Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
14. Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
15. Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
16. Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Leftovers will keep, uncovered and refrigerated, for several days.

巧克力舒芙蕾

【今日材料】

1. 牛奶：100ml
2. 蛋黃：1 個
3. 糖：10g
4. 低粉：7g
5. 巧克力醬：1T

{蛋白霜}

1. 蛋白：1個
2. 海藻糖：13g

＊＊＊模具先均勻上奶油後，再均勻地滾上粗糖，先放冰箱冷藏。

＊＊＊Miele 上下火預熱至 180 度，放入後降至 160 度，今天烤 30 分鐘。

奶油乳酪舒芙蕾

【今日材料】

1. 牛奶：100ml
2. Cream cheese：20g
3. 蛋黃：1 個（取七成與糖攪拌，剩下的拌入蛋黃醬）
4. 糖：10g
5. 低粉：7g
6. 香草精：少許

{蛋白霜}

1. 蛋白：1個
2. 海藻糖：13g

＊＊＊模具先均勻上奶油後，再均勻地滾上粗糖，先放冰箱冷藏。

＊＊＊Miele 上下火預熱至 180 度，放入後降至 160 度，今天烤 30 分鐘。

檸檬舒芙蕾

今天終於把檸檬舒芙蕾做到滿意了！

【今日材料】

1. 水：80ml
2. 檸檬汁：10ml
3. 蛋黃：1 個（取七成與糖攪拌，剩下的拌入檸檬醬）
4. 糖：10g
5. 低粉：7g

{蛋白霜}

1. 蛋白：1個
2. 海藻糖：13g

＊＊＊模具先均勻上奶油後，再均勻地滾上粗糖，先放冰箱冷藏。

＊＊＊Miele 上下火預熱至 180 度，放入後降至 160 度，今天烤 33 分鐘。

伯爵舒芙蕾

今天在朋友家做了原味舒芙蕾，因為朋友說伯爵舒芙蕾應該很好吃，讓我很想試試。回家立馬做，第二次才成功。

參考影片：https://www.youtube.com/watch?v=wpj2sppTEzk

【今日材料】

1. 牛奶：125ml
2. 蛋黃：1 個＋1/2 個
3. 海藻糖：15g
4. 低粉：8g
5. 伯爵紅茶粉：2g

{蛋白霜}

1. 蛋白：45g
2. 海藻糖：18g

＊＊＊模具先均勻上奶油後，再均勻地滾上粗糖，先放冰箱冷藏。

＊＊＊220 度烤 15 分鐘。

Japanese Cheesecake II (Condensed Milk)

之前做的輕乳酪蛋糕味道比較清淡，原因之一是因為當時沒有煉奶而用牛奶代替，另外 cream cheese 也少一些。今天這款，味道比較濃郁，個人比較喜歡。

以下資訊取自網站（http://bakingmom80.blogspot.tw/search?q=condensed+milk+cheese+cake）：

Ingredients

3 egg yolks（蛋黃：3 個）

1 egg（全蛋：1個）

50g condensed milk（煉奶：50g

50g plain flour - sieved（過篩麵粉：50g，我用低筋）

100g cream cheese (increased to 130g for a stronger flavor) （我用 Cream Cheese：130g）

35ml canola oil（芥花油：35ml，我用葡萄籽油）
1 tsp lemon juice (to enhance flavour) （檸檬汁：1t）

｛蛋白霜部分｝

3 egg whites（蛋白：3 個）

45g castor sugar （糖：45g）

1 tsp lemon juice（檸檬汁：1t）

＊＊＊蛋白霜部分我沒有加檸檬汁，加了比較不易消泡＊＊＊

Method

1.  Greased and lined the bottom of a 6" round tin.  Lightly grease the sides too.（這份量我用七吋活動模也可以，底部剪個圓的烤盤紙鋪好，旁邊也可以鋪烤盤紙，我的是活動圓模，沒鋪也可以。）

2.  Preheat oven at 150C.（烤箱開始預熱，150 度）

3.  Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.（隔水加熱融化 cream cheese，以打蛋器攪拌均勻，置於一旁）

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.（攪拌全蛋＋蛋黃＋煉奶 至完全混合均勻，置於一旁）

5.  Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.（油加熱，倒入過篩好的麵粉，快速攪拌至麵糊狀，置於一旁）

6.  Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.（將 4 倒入 3，攪拌均勻，然後加入麵糊，用打蛋器攪拌混合均勻，置於一旁）

7.  Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches.  Continue beating until attain stiff peak.（打蛋白霜。蛋白加入檸檬汁，糖分三次加，打到堅挺）

8.  Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.（將蛋白霜分多次加入 6，每次都要混合均勻）

9.  Pour in batter to baking tin, tap few times on table top to release air bubbles.（將蛋糕糊倒入模具，輕敲模具讓表面的泡泡消失一些）

10.  Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.（水浴烤法，150 度 30 分鐘，130 度 75 分鐘）

11.  Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.（烤好後，放涼五分鐘再脫模，然後正面朝下放涼）

＊＊＊這是此網站的做法，但這網站也是參考另一個網站的做法來完成的，原始網站並沒有要正面朝下放涼，所以可斟酌＊＊＊

薑片乾

朋友告訴我們，她婆婆都把薑片烘乾放冰箱，要用的時候拿出來，非常方便。又發現市面上真的有賣罐裝的薑片乾，既然有食物乾燥機，就可以自己做。

薑切片，鋪在盤架上。

選擇 58 度Ｃ

約烘 4 小時，直到乾燥。時間可自行斟酌。
放涼後，我用密封袋裝好，放冷凍。

Japanese Cheesecake I (milk)

這是參考部落格 Baking Mom 的 【Condensed Milk Cheese Cake】做的。因為沒有煉奶，所以就用牛奶代替。

從網站（http://bakingmom80.blogspot.tw/search?q=condensed+milk+cheese+cake）擷取如下：

Ingredients

3 egg yolks（蛋黃：3 個）

1 egg（全蛋：1個）

50g condensed milk（煉奶：50g

50g plain flour - sieved（過篩麵粉：50g，我用低筋）

100g cream cheese (increased to 130g for a stronger flavor) （Cream Cheese：100g）

35ml canola oil（芥花油：35ml）
1 tsp lemon juice (to enhance flavour) （檸檬汁：1t）

＊＊＊這部分我用120g cream cheese＋10g sour cream + 24g 糖。沒有芥花油，改用葡萄籽油，只要沒有特殊味道的植物油即可，橄欖油味道比較重就不建議。＊＊＊

｛蛋白霜部分｝

3 egg whites（蛋白：3 個）

45g castor sugar （糖：45g）

1 tsp lemon juice（檸檬汁：1t）

＊＊＊蛋白霜部分我沒有加檸檬汁，加了比較不易消泡＊＊＊

Method

1.  Greased and lined the bottom of a 6" round tin.  Lightly grease the sides too.（這份量我用七吋活動模也可以，底部剪個圓的烤盤紙鋪好，旁邊也可以鋪烤盤紙）

2.  Preheat oven at 150C.（烤箱開始預熱，150 度）

3.  Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.（cream cheese 隔水加熱融化，以打蛋器攪拌均勻，置於一旁）

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.（攪拌全蛋＋蛋黃＋煉奶 至完全混合均勻，置於一旁）

5.  Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.（油加熱，倒入過篩好的麵粉，快速攪拌至麵糊狀，置於一旁）

6.  Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.（將 「4. 蛋黃混合液」倒入「 3. cream cheese」，攪拌均勻，然後加入「 5. 麵糊」，用打蛋器攪拌混合均勻，置於一旁）

7.  Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches.  Continue beating until attain stiff peak.（打蛋白霜。蛋白加入檸檬汁，糖分三次加，打到堅挺）

8.  Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.（將蛋白霜分多次加入 「6. 蛋黃糊」，每次都要混合均勻）

9.  Pour in batter to baking tin, tap few times on table top to release air bubbles.（將蛋糕糊倒入模具，輕敲模具讓表面的泡泡消失一些）

10.  Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.（水浴烤法，150 度 30 分鐘，130 度 75 分鐘）

11.  Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.（烤好後，放涼五分鐘再脫模，然後正面朝下放涼）

＊＊＊這是此網站的做法，但這網站也是參考另一個網站的做法來完成的，原始網站並沒有要正面朝下放涼，所以可斟酌＊＊＊

Soft and Light Cheesecake

這是參考網站配方：【Soft and Light as Air Japanese Cheesecake】


轉換單位的材料如下：
【材料】7 吋模圓模 x 1

1. 無鹽奶油：29g
2. Cream cheese：127g
3. 牛奶：52g
4. 蛋黃：3 個
5. 糖：35g
6. Lemon juice：13g
7. 低粉：47g
8. 玉米粉：17g

{蛋白霜} 五分發

1. 蛋白：3 個
2. 糖：40g

＊＊＊今天試做第一次，麵粉算錯了，用量過多，cream cheese 味道不夠。如果要檸檬酸味重些，可增加檸檬汁，我是使用黃檸檬汁，13g 不太酸。另外蛋白霜打太過，烤出來的成品不美。＊＊＊


下次可以試：
【材料】7 吋模圓模 x 1

1. 無鹽奶油：30g
2. Cream cheese：225g
3. 牛奶：50g
4. 蛋黃：3 個
5. 糖：35g
6. Lemon juice：15g
7. 低粉：45g
8. 玉米粉：15g

{蛋白霜} 五分發

1. 蛋白：3 個
2. 糖：40g

cream cheese

equivalent values: http://www.cookitsimply.com/measurements/cups/cream-cheese-0070-080l.html

	amount, in grams (g)	amount, in ounces (oz)
1/8 cup	30 g	1 oz
1/4 cup	55 g	2 oz
1/3 cup	75 g	2.6 oz
3/8 cup	85 g	3 oz
1/2 cup	115 g	4 oz
5/8 cup	140 g	5 oz
2/3 cup	150 g	5.3 oz
3/4 cup	170 g	6 oz
7/8 cup	195 g	6.9 oz
1 cup	225 g	7.9 oz
2 cups	450 g	15.9 oz
4 cups	900 g	31.7 oz

黑芝麻核桃塔

塔皮的做法很簡單：【鹹派皮和塔皮】

今天利用黑芝麻，加了黑糖，奶油，鮮奶油，牛奶，做了黑芝麻醬鋪在第一層，上面再鋪上一層焦糖核桃和蔓越莓，有再放進烤箱烤個 10 分鐘，取出放涼後冷藏，很好的茶點！

紫草根薰衣草皂

昨天試洗這個剛晾好的皂，沒想到泡沫非常細緻，當初打皂時因為想做雙層，第二層的皂糊有打稠一些，造成空洞，本想應該不是太好，就沒有記錄配方。基本上應該是馬賽皂配方為主稍加調整，沒有太複雜。

Homemade Pizza Dough

參考 The Real Deal Cooking Channel 做的 Pizza Dough

【Frozen pizza dough from Bruno's Kitchen】

Pizza Dough Recipe from Brunoskitchen.net:

2 cups (500ml) tape or spring water at 74ºF (25ºC) / 66% hydration.
2 cups (500ml) milk or water at 74ºF (25ºC) (milk gives more texture and color)
4 Tbsp (60ml) olive oil
1 packet (7g) RapidRise yeast, instant yeast or (10g) fresh yeast
5 cups (750g) unbleached bread flour (King Arthur)
5 cups (750g) unbleached all-purpose flour
6 tsp (30g) salt

這個皮很薄，以「上下火」功能，層 2，下放烤盤，
280 度Ｃ約烤 4 分鐘。

【調整後】

1. 水：100ml
2. 牛奶：100ml
3. 橄欖油：12ml
4. 酵母：2g
5. 麵粉：300g
6. 鹽：6g

以自我水解 autolyse 的方式打麵糰。

The Autolyse (Autolysis) Method:

Autolyse refers to the destruction of a cell by its own enzymes, or “self-splitting”. In baking, this means that enzymes in flour (amylase and protease) begin to break down the starch and protein in the flour. The starch gets converted into sugar, and the protein gets reformed as gluten. （使麵粉中的澱粉轉成糖，蛋白質轉成麩質，即所謂的筋）
By giving the mixed flour and water time to go through autolysis on their own, you achieve the same result as mixing it but without any of the unpleasant effects of oxidation by over-oxidized (or, over-kneaded) dough which ‘bleached’ the dough and flavor loss in a finished bread. Additionally, an autolyse period gives the flour time to soak up all the moisture, resulting in more orderly gluten formation. It relaxes the dough which makes pizza much easier to handle. This method is widely used by professional bakers – some autolyse can go over 12 hours (without yeast).

自我水解過程讓麵糰更濕潤，使麩質形成更有序，讓麵糰更易操作。

【做法】

1. 液體先混合
2. 加入酵母＋麵粉攪拌均勻
3. 攪拌缸蓋上濕布，靜置 20~30 分鐘
4. 加入鹽，攪拌 5 分鐘
5. 攪拌缸蓋上濕布，發酵 1 小時
6. 以 300g/份分割（我則分成四等份，每份約 130g，以我的 pizza stone 剛好做一個。）
7. 這個麵糰可馬上使用，也可包好冷藏 3 天 ，或馬上包好冷凍，可保存一個月，或解凍後可冷藏 4 天

這個 dough 比較厚，以「上火」功能，
層 2，下放烤肉架包上鋁箔紙防汙，上放 pizza stone，
290 度Ｃ烤 5 分鐘左右，還是很脆。

蔥花捲

【蔥花麵包材料】

【肉桂捲做法】

內餡改成蔥花餡料

黑糖穀物塔

一直想做堅果塔，稍微改變一下內容物，以早餐穀物麥片加上糖漬橘皮丁及胡桃來完成，雖有些甜，但是非常好吃。做法份量已不復記憶，大致就是邊做邊調整，以填滿塔模為準。

甜塔皮做法：【鹹派皮和塔皮】


做法：

1. 加熱融化黑糖，加入了楓糖漿，奶油，鮮奶油，肉桂粉，檸檬汁，有機香草精（份量不記得，可邊攪拌邊試味道）。
2. 加入適量綜合早餐穀物麥片，攪拌均勻。
3. 將 2 鋪在塔皮上，壓平。
4. 再鋪上一層糖漬橘皮丁，壓平。
5. 撒上一些胡桃。
6. 180 度Ｃ烤 20 分鐘左右，放涼之後冷藏。

菠菜蘑菇鹹派

把蛋奶醬的配方稍微改一下，比較不會有濕軟的口感。

鹹派皮：

【材料】7 吋活動圓模 x 1

1. 中筋麵粉：140g
2. 鹽：1/4t
3. 奶油（冰）：70g（切丁）
4. 全蛋液（冰）：30~35g

【做法】

1. 麵粉＋鹽先在食物調理機中打勻。
2. 加入冰的奶油丁，用食物調理機，斷斷續續地把它打成像麵包屑狀，約15秒。
3. 加入冰的蛋液，繼續用食物調理機，打到呈球狀，取出，整成圓形，包住保鮮膜，放進冰箱冷藏最少 30 分鐘。
4. 烤箱預熱至 200 度Ｃ。
5. 取出麵糰，稍微用桿麵棍拍打，然後擀成圓形塔皮（大過派模），然後鋪好，底部用叉子撮幾個洞，先盲烤 15 分鐘，然後把盲烤的豆子取出，續烤 5 分鐘。
6. 取出塔皮，放涼，不用去模，如果沒有要馬上做可先冷藏。

菠菜蘑菇餡：

【材料】7 吋的活動圓模 x 1

1. 培根：約三條
2. 洋蔥：1/2 顆（切小丁）
3. 蘑菇：6 朵（切丁）
4. 菠菜：取葉子部分，約一把，切成 2 公分大小

【做法】

1. 把上述材料依序炒過，培根有油，所以先炒，不用再加油。
2. 蘑菇會出水，炒到收汁。
3. 調味後放置一旁。
4. 菠菜炒熟，吸乾水分。
5. 作蛋奶醬。

蛋奶醬：

【材料】7 吋的活動圓模 x 1

1. 蛋：2 顆
2. 鮮奶：50g

【做法】把所有材料打均勻即可

鹹派：

1. 烤箱預熱至 180 度Ｃ。
2. 把炒好的餡料
   鋪在烤好的派模裡。
3. 倒入蛋奶醬，小心不要溢出，否則烤出來的派外觀會髒髒的感覺，不好看。
4. 表面撒上一些起司絲。
5. 約烤 40 分鐘。

蛋糕捲之蛋糕體

朋友 Pearl 今天特別來教我做蛋糕捲，我用之前戚風蛋糕的配方，做了蛋糕體。

新買的長方模內徑尺寸約：19.8x26.8x2.2cm，用三顆蛋來做。

【今日材料】

｛模具｝

• 19.8x26.8x2.2cm。
• 模具底部先鋪好烘培紙。

｛蛋黃糊｝

1. 蛋黃：3 個
2. 本和香糖：24g
3. 水：30g
4. 玄米油（非橄欖油之植物油皆可）：30g
5. 特級紫羅蘭低筋麵粉：60g

｛蛋白霜｝

1. 蛋白：3 個
2. 海藻糖：46g

• 糖可分三次加入。第一次於打出粗泡時，第二次打至顏色變淡，但不挑起任何尖角，第三次為打至有微微尖角。蛋糕捲之蛋白霜可打到 6、7 分即可。

【做法】蛋白霜作法如上述

1. 蛋黃打散，加入糖，用打蛋器攪拌均勻。
2. 加入水攪拌均勻。
3. 加入油攪拌均勻。
4. 加入過篩粉類，攪拌均勻。
5. 加入 1/3 蛋白霜，攪拌均勻。
6. 將做法 5 加入剩餘的蛋白霜中攪拌均勻。
7. 入模，以刮板刮平蛋糕糊，入烤箱前振平表面。

【烤程】  Miele 6260，層 3，烤盤

1. 上下火預熱至 180 度Ｃ
2. 降至 150 度Ｃ
3. 約烤 37 分鐘，用手觸摸蛋糕表面，有彈性即為烤好。也可於 35 分鐘時，用湯匙卡住烤箱一角，讓水氣散出，使蛋糕表皮烤乾些。