- 高粉/法國粉（視要做的麵包種類自行選擇）：100%
- 水：100%
- 速發乾酵母：<1%
【步驟】
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| 所有材料攪拌均勻，靜置30分鐘 |
可參考此篇文章：https://davidnfk.pixnet.net/blog/post/234521371
 |
| 30分鐘後 |
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| 蓋上保鮮膜，放入冰箱冷藏 8 小時 |
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| 冷藏低溫發酵後的模樣 |
2020年3月2日 星期一
液種 Poolish
【材料】
可參考此篇文章：https://davidnfk.pixnet.net/blog/post/234521371
可參考此篇文章：https://davidnfk.pixnet.net/blog/post/234521371
2020年2月16日 星期日
2020年2月10日 星期一
2020年2月9日 星期日
2020年2月2日 星期日
南瓜黑橄欖培根吐司 (中種)
【中種麵糰】
- 凱薩琳高筋麵粉：180g
- 速發乾酵母：1.5g
- 水：126g
- 鹽：1g
- 攪拌均勻，冷藏發酵至隔天。
【主麵糰】
- 中種麵糰
- Spelt Flour：30g
- 南瓜泥：100g
- 糖：15g
- 速發乾酵母：1.5g
- 肉桂粉：適量
- 荳蔻粉：適量
- 鹽：5g
- 奶油：20g
- 去籽黑橄欖：6 個
- 培根條：2 條
- 基本上不用再加水，如要加應該也不多，因為蒸熟的南瓜泥已含有大量水份。
【作法】
- 從冰箱取出中種麵糰，加入 2~8 的材料，攪拌成糰均勻。
- 奶油小塊小塊加入，攪拌至撐出薄膜。
- 加入黑橄欖及培根丁，攪拌均勻。
- 第一次發酵約 2 個小時至兩倍大。
- 分割成兩等份，滾圓，蓋上濕布，鬆弛 10 分鐘。
- 桿成長條狀，寬度與烤模差不多，捲成圓柱狀，放入烤模的一方，另一個作法同。
- 第二次發酵 30 分鐘。
- 烤箱預熱至 210 度Ｃ，約烤 25 分鐘。
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| 後段如表面上色過快，可蓋鋁箔紙。 |
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| 柔軟好吃！ |
2020年1月31日 星期五
2020年1月29日 星期三
2020年1月28日 星期二
洋甘菊皂使用心得 Chamomile Soap After Use Experience
另一款非常不錯的手工皂。泡沫雖不多，但是很細緻，洗後不會太乾澀。
 |
|
2020年1月27日 星期一
珍珠皂使用心得 After Use Experience of My Pearl Soap
你有多喜歡自己做的手工皂？
這款手工皂是我最近使用後，覺得可以繼續採用的配方～
 | |
|
去年四月份做的這個珍珠皂，配方表如下圖。
 |
|
2020年1月15日 星期三
Lotion Bar 潤膚霸
最近做太多事，手腳都好乾燥，做個潤膚霸，在乾燥處滾一滾，推一推，就超滋潤的！
【成分】
- 薰衣草浸泡甜杏仁油/Lavender infused sweet almond oil：20g
- 乳油木果脂/Shea butter：20g
- 有機蜂蠟/Bees wax：15g
- 薰衣草精油/Lavender essential oil
【作法】
- 把成分 1~3 放入一容器。
- 隔水加熱，融化上述成分。
- 攪拌至完全融化，加入精油，再攪拌均勻。
- 將融化的材料倒入模具中。
- 待冷卻即可脫模使用。
2019年10月6日 星期日
抹茶紅豆冷凍乳酪蛋糕 Matcha and Red Beans No-bake Cheesecake
Today's Ingredients for the crust (7“ round springform pan) :
- Pecan: 1/3 cup (slightly baked for a couple of mins)
- Dried grapes: 10
- Almond flour: 1/3 cup (slightly baked for a couple of mins)
- Coconut oil: as needed to combine all the ingredients
How to make the crust (7"):
- Use Vitamix to blend ingredients 1and 2. Then add ingredient 3 and quick blend.
- Pour the rough mixture to a bowl and add coconut oil little by little until the ingredients are fully combined.
- Place the crust mixture on the 7" mold base (lined base and edge). Press the surface firmly.
- Then put a layer of sweeten red beans.
- Put the mold into freezer, and continue to prepare the filling.
For the filling (adsjust the flavor when making the filling):
- Creamcheese: 1 pack (250g)
- Lime juice: 3T
- Honey: 6T or more
- Whipping cream: 3T
- Whipped cream: 125g whipping cream + 20g treholose (Whipped till stiff)
- Pour creamcheese filling to the whipped cream, mix them together.
- Add 2t of matcha powder and mix.
- Take the mold out from the freezer.
- Pour the filling of #7 into the mold for the first layer.
- Add 2t of matcha powder and mix.
- Pour the filling of #10 into the center of the mold.
- Add 2t of matcha powder and mix.
- Pour the filling of #12 into the mold for the mold.
- You can make many layers if you want.
- Put cheesecake in freezer for at least 5 hours.
可參考網站：
https://www.lifeloveandsugar.com/best-no-bake-cheesecake-recipe/
BEST NO BAKE CHEESECAKE RECIPE
Making a perfect cheesecake can be easy! This creamy, no-bake cheesecake recipe is absolutely fool-proof with the best cheesecake texture and flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-6 hours chill time
- Total Time: 1 hour 15 minutes, plus chilling
- Yield: 12-14 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
INGREDIENTS
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
CHEESECAKE FILLING
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream
- 3 tbsp fresh lemon juice
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 tbsp vanilla extract
WHIPPED CREAM TOPPING
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
INSTRUCTIONS
1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and mix until well combined and smooth.
5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and mix until well combined and smooth.
5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
Keywords: no bake cheesecake, no bake vanilla cheesecake, vanilla cheesecake, best no bake cheesecake, easy cheesecake, cheesecake recipe, how to make cheesecake, best cheesecake recipe
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⭐ 怎麼看出 bulk fermentation（第一次發酵） 可以再少一些？ 根據 成品，有 三個訊號判斷： 1️⃣ 外觀：側邊略微「向外開」而不是往上挺 代表： 整形張力有建立 但麵糰已經發展到接近飽和 烘烤前的最後發酵只需要一點點就會到頂 👉 這通常是 bulk 偏滿（... -
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