多肉植物 Succulents

Useful link:
{How to Plant Succulents}

金錢薄荷 Ground Ivy

以下文章取自： https://life.ximo.com.tw/庭前花草無上寶/70324983.html

1.提神醒腦：金錢薄荷鮮品，絞汁，加蜂蜜，飲之。

2.安神：金錢薄荷鮮品，用水煎煮，飲服。

3.糖尿病：金錢薄荷鮮品，用水煎煮，飲服。

4.黃疸：金錢薄荷、茵陳，用水煎煮，飲服。

5.腦溢血、降腦壓、腦震盪後遺症：金錢薄荷全草鮮品搗爛，絞汁，調冬蜜服。

6.中風半身不遂：金錢薄荷全草鮮品搗爛，絞汁，調冬蜜服；或水煎服。

7.腮腺炎：鮮金錢薄荷，加鹽適量，搗爛，敷患部。

8.結石：金錢薄荷、遍地錦、金錢草、玉米鬚，用水煎煮，當茶飲。

9.閃腰：金錢薄荷，搗汁，沖酒服。

10.胃痛：鮮金錢薄荷，洗淨，細切，煎蛋，食之。

11.利尿：金錢薄荷、車前草、筆仔草，用水煎煮，當茶飲。

12.經前腹痛：金錢薄荷、蚶殼草、益母草，用水煎煮，飲服。

13.白帶：金錢薄荷、益母草、蚶殼草，用水煎煮，飲服。

14.白濁熱淋：鮮金錢薄荷、蚶殼草，搗爛，絞汁，加蜂蜜，飲服。

15.癰瘡腫毒：鮮金錢薄荷、到手香，加鹽少許，搗爛、敷患部。

冰淇淋乳酪蛋糕

吃起來就像冰淇淋，所以稱它為冰淇淋乳酪蛋糕

Ingredients 

1. 餅底／For the crust（6吋活動圓模）

• 消化餅乾／Cracker：5 片
• 椰子油／Coconut oil：3~4T 至可把打碎的消化餅乾凝結
• 蔓越莓乾／Dried cranberries：10 顆

2. 餡料／For the cheesecake

• Cream cheese：1 包
• 蜂蜜／Honey
• 鮮奶油／Whipping cream：150g
• 檸檬汁／Fresh lemon juice：2T

3. 表面裝飾／Decoration

• Hershey's chocolate chips

Directions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside. （6 吋活動圓模底部鋪上烤盤紙，周圍可放透明圍邊）
2. Put the crackers into a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Press the cracker dough evenly along the bottom of the prepared pan.（把餅底餡料放入食物調理機，斷斷續續打至粗粒狀，加入椰子油，用手抓均勻，取出餅底餡放入模具，壓緊實，放入冰箱冷凍）
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.（使用 Vitamix 以高速攪拌所有餡料，約需 2 分鐘，呈現非常綿密細緻的狀態）
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.（調整口味）
5. In another mixing bowl, add 100g~150g whipping cream and whip till slightly stiff. (用另一個攪拌缸打發約100~150g鮮奶油）
6. Pour #5 whipped cream into #4, and mix them together till totally incorporated. (把#5倒入#4中攪拌均勻）
7.  Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Sprinkle chocolate chips on the top of the filling. Place in the freezer.（取出模具，倒入餡料，輕敲出氣泡，撒上巧克力豆放入冷凍）
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.（最少冷凍 3 小時）
9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.（回溫 10~15 分鐘再享用）

巧克力十字麵包 Chocolate Hot Cross Buns

烤好後，趁還溫熱時，塗上稍微加水的杏桃醬。

底部模樣

正面模樣

塗好杏桃將模樣

【今日材料 / Today's Ingredients】

1. 凱薩琳高筋麵粉 / Bread flour：200g
1. 檸檬種／Lime yeast starter：100g
2. 速發乾酵母／Instant dry yeast：2.5g
3. 糖 / Sugar：20g 
4. 肉桂粉 / Cinnamon powder：2t
5. 肉豆蔻粉／Ground nutmeg：1/4t
6. 蛋／Egg：1 顆 (54g)
7. 水／Water：70g+ 
8. 鹽 / Salt：4g
9. 無鹽奶油 / Unsalted butter：20g
10. 巧克力豆 / Chocolate chips：3T

【表面裝飾／The Cross 】

1. 麵粉／Flour
2. 水／Water (or milk)

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~7 以低速攪拌，快成糰時，加入鹽。Mix ingredients 1~7 on low speed. While the dough is nearly formed, add salt.
2. 在麵糰有些粗糙時，便可加入小塊小塊的奶油丁，分次加入，每次讓麵糰完全與奶油融合後，再加入奶油。Mix for another couple of minutes. When the dough looks rough, add butter cubes one at a time. After the dough and the butter are incorporated together, add the next butter cube.
3. 打至撐出薄膜。
4. If you are unsure if the dough has been kneaded enough, you can do the "windowpane" test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to stretch out the dough. If the dough doesn't break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more. (from: https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562)
5. 加入巧克力豆，慢速拌勻。Add chocolate chips, and mix well on low speed.
6. 滾圓，放入容器，進行第一次發酵，約3小時，要膨脹至兩倍大。 Round the dough and put it in a bowl. Cover with a wet towel. First rise till double in size. It may take over 3 hours.
7. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，鬆弛 10 分鐘。Divide the dough into 6 equal portions. Round the dough, cover with a wet towel, and let it rest for 10 mins.
8. 鬆弛後，每一份再滾圓，放入模具，六份都這樣做。進行第二次發酵，約需1小時。After 10 mins, round every dough again and put it in the mold. Continue doing this for the rest of the dough. Then put the mold in wet and warm place to rise for at least 60 mins.
9. 烤箱預熱至210度Ｃ，約烤22分鐘。Preheat the oven to 210℃, bake for about 22 mins.

【烤程 / Baking Settings】  Miele 6260, Shelf 2

1. 上下火預熱至 210 度Ｃ。Function: {Top/bottom heating}, preheat the oven to 210℃.
2. 放層2。Put the mold on shelf 2.
3. 10分鐘時先檢查麵包表面是否上色夠了，如夠了就蓋上鋁箔紙續烤。Around 10 mins, check the surface of the bread to see if it darkens enough. If it's already dark, cover the bread with foil and continue to bake.

十字麵包 Hot Cross Buns

【今日材料 / Today's Ingredients】

1. 中筋麵粉 / All purpose flour：250g
2. 速發乾酵母 / Instant dry yeast：5g
3. 糖 / Sugar：20g 
4. 肉桂粉 / Cinnamon powder：2t
5. 肉豆蔻粉／Ground nutmeg：1/4t
6. 蛋／Egg：1 顆 (46g)
7. 牛奶／Milk：130g+ 
8. 鹽 / Salt：4g
9. 無鹽奶油 / Unsalted butter：18g
10. 巧克力豆 / Chocolate chips：3T

【表面裝飾／The Cross 】

1. 麵粉／Flour
2. 水／Water (or milk)

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~7 以低速攪拌，快成糰時，加入鹽。Mix ingredients 1~7 on low speed. While the dough is nearly formed, add salt.
2. 在麵糰有些粗糙時，便可加入小塊小塊的奶油丁，分次加入，每次讓麵糰完全與奶油融合後，再加入奶油。Mix for another couple of minutes. When the dough looks rough, add butter cubes one at a time. After the dough and the butter are incorporated together, add the next butter cube.
3. 打至撐出薄膜。
4. If you are unsure if the dough has been kneaded enough, you can do the "windowpane" test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to stretch out the dough. If the dough doesn't break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more. (from: https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562)
5. 加入巧克力豆，慢速拌勻。Add chocolate chips, and mix well on low speed.
6. 滾圓，放入容器，進行第一次發酵，約3~4小時，要膨脹至兩倍大。 Round the dough and put it in a bowl. Cover with a wet towel. First rise till double in size. It may take over 2 hours.
7. 取出第一次發酵完成的麵糰，分成 9 等份，滾圓，鬆弛 10 分鐘。Divide the dough into 9 equal portions. Round the dough, cover with a wet towel, and let it rest for 10 mins.
8. 鬆弛後，每一份再滾圓，放入模具，六份都這樣做。進行第二次發酵，約需1小時。After 10 mins, round every dough again and put it in the mold. Continue doing this for the rest of the dough. Then put the mold in wet and warm place to rise for at least 60 mins.
9. 烤箱預熱至210度Ｃ，約烤15分鐘。Preheat the oven to 210℃, bake for about 18 mins.

【烤程 / Baking Settings】  Miele 6260, Shelf 2

1. 上下火預熱至 210 度Ｃ。Function: {Top/bottom heating}, preheat the oven to 210℃.
2. 放層2。Put the mold on shelf 2.
3. 10分鐘時先檢查麵包表面是否上色夠了，如夠了就蓋上鋁箔紙續烤。Around 10 mins, check the surface of the bread to see if it darkens enough. If it's already dark, cover the bread with foil and continue to bake.

天然酵母橄欖扁麵包 Olive Flat Bread

參考 Bruno Albouze 的 {Provencal Olive Fougasse} （普羅旺斯橄欖面具麵包）的作法，非常成功！

【今日材料 / Today's Ingredients】

1. 法國麵包粉 / Baguette Flour：150g
2. 檸檬種／Lime yeast starter：100g

3. 
   

   檸檬酵母液＋麵粉＝１：１
   This is the lime yeast water after adding flour.  Usually water and flour ratio is 1:1. 

   白神酵母 / 白神こだま酵母 Yeast：1g
4. 糖 / Sugar：12g 
5. 水 / Water：75g+ 
6. 鹽 / Salt：3g

【餡料／Olives Mixture】

1. 黑橄欖／Black Olives：10 顆切丁／chopped
2. 紅心綠橄欖／Green Stuffed Olives：10 顆切丁／chopped
3. 百里香／Thyme：1t
4. 黑胡椒粗鹽／Black Pepper and Salt：1/2t

【作法】請看 Bruno 的影片，非常清楚易做／Check Bruno's video:【Provencal Olive Fougasse】. 使用【KitchenAid 7Q Stand Mixer】

1. 所有材料以低速攪拌約 4 分鐘，蓋上濕布，發酵 1 小時。Mix all the ingredients with paddle attachment on low speed for around 4 mins. Cover the bowl with a wet towel and let the dough ferment for 1 hr.
2. 1小時後，加入餡料，再攪拌 10 秒左右，蓋上濕布，靜置 1 小時。After 1 hr, add olives mixture in and start to mix with hook attachment for 10 sec. Remove the hook, cover with a wet towel and let it rest for another hour.
3. 1 小時後，翻麵，再放回容器中，蓋上濕布，再發酵 1 小時。After 1 hr, transfer the dough onto a floured counter top, degas the dough and round it. Then put it back to the bowl and let it ferment for another hour.
4. 取出麵糰，拍出大空氣，整形，最終發酵 1 小時。 Take the dough out, degas, and shape it. Put the shaped dough on  the lined baking tray and continue the last fermentation for 1 hour.
5. Bake

【烤程 / Baking Settings】  Miele 6260, Shelf 1, Pizza Stone

1. 加濕功能預熱至 250℃，比薩石放層 1。Function: Moisture Plus/ preheat the oven to 250℃/Pizza Stone on shelf 1.
2. 預熱完成後，放進麵糰，先烤 10 分鐘看情況。Put the dough on pizza stone, bake for 10 mins and check the condition.
3. 10分鐘時先檢查麵包表面是否上色夠了，如夠了就蓋上鋁箔紙續烤 5 分鐘。Around 10 mins, check the surface of the bread to see if it darkens enough. If it's already dark, cover the bread with foil and continue to bake for 5 mis.

巧克力蔓越梅麵包與白神酵母 (白神こだま酵母)

白神酵母資訊可連結：【白神こだま酵母】

今天的發酵時間不夠

【今日材料 / Today's Ingredients】

1. 高筋麵粉 / Bread Flour：260g
2. 白神酵母 / 白神こだま酵母 Yeast：5g
3. 糖 / Sugar：20g 
4. 肉桂粉 / Cinnamon powder：2t
5. 水 / Water：170g+ 
6. 鹽 / Salt：4g
7. 無鹽奶油 / Unsalted butter：18g
8. 巧克力豆 / Chocolate chips：1T
9. 蔓越莓乾／Dried cranberries：1T

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~5 以低速攪拌，快成糰時，加入鹽。Mix ingredients 1~5 on low speed. While the dough is nearly formed, add salt.
2. 在麵糰有些粗糙時，便可加入小塊小塊的奶油丁，分次加入，每次讓麵糰完全與奶油融合後，再加入奶油。Mix for another couple of minutes. When the dough looks rough, add butter cubes one at a time. After the dough and the butter are incorporated together, add the next butter cube.
3. 打至撐出薄膜。
4. If you are unsure if the dough has been kneaded enough, you can do the "windowpane" test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to stretch out the dough. If the dough doesn't break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more. (from: https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562)
5. 加入巧克力豆和蔓越梅乾，慢速拌勻。Add chocolate chips and dried cranberries and mix well by low speed.
6. 滾圓，放入容器，進行第一次發酵，約3~4小時，要膨脹至兩倍大。 Round the dough and put it in a bowl. Cover with a wet towel. First rise till double in size. It may take over 3 hours if using 白神こだま酵母.
7. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，鬆弛 10 分鐘。Divide the dough into 6 equal portions. Round the dough, cover with a wet towel, and let it rest for 10 mins.
8. 鬆弛後，每一份再滾圓，放入模具，六份都這樣做。進行第二次發酵，約需1小時。After 10 mins, round every dough again and put it in the mold. Continue doing this for the rest of the dough. Then put the mold in wet and warm place to rise for at least 60 mins.
9. 烤箱預熱至210度Ｃ，約烤18分鐘。Preheat the oven to 210℃, bake for about 18 mins.

【烤程 / Baking Settings】  Miele 6260, Shelf 2

1. 上下火預熱至 210 度Ｃ。Function: {Top/bottom heating}, preheat the oven to 210℃.
2. 放層2。Put the mold on shelf 2.
3. 10分鐘時先檢查麵包表面是否上色夠了，如夠了就蓋上鋁箔紙續烤。Around 10 mins, check the surface of the bread to see if it darkens enough. If it's already dark, cover the bread with foil and continue to bake.

檸檬酵母液小圓法 French Rolls With Lime Yeast Water Starter

完全用檸檬酵母液來做的小圓法
今天的口感很成功，皮的厚度剛好，

【今日材料 / Today's Ingredients】

1. 山茶花高筋麵粉／Bread flour：150g
2. 法國麵包粉／Baguette flour：70g
3. 斯佩特麵粉／Spelt flour：30g
4. 檸檬酵母液／Lime yeast water Starter：170g （欲知如何培養請連結：【檸檬酵母液之培養】
   T
   If you are interested in creating fruit yeast water starter, you can check the link: 【Creating Fruit Water Starter】
   
   

   

   這是剛培養好的檸檬酵母液，
   完全用它取代水量。

   
   
5. 糖／Sugar：17g
6. 鹽 / Salt：4g

【作法 / Steps】KitchenAid 7Q Stand Mixer / Dough Hook

1. 將材料 1~5 放入攪拌缸中先以低速（2）攪拌，約1 分鐘時，加入鹽，攪拌成糰後停機，蓋上濕布，讓麵糰自我水解 20 分鐘。Put ingredients 1~5 in the mixing bowl. Start mixing by low speed (2). After 1 min, add salt. Continue mixing till the ingredient combine together and form a dough. Cover the bowl with a wet towel. Let the dough autolise for 20 mins.
2. 再次以中速(4) 攪拌至均勻，不需撐出薄膜。After 20 mins,  mixing the dough again till even intensity on medium speed.
3. 滾圓，放入容器，進行第一次發酵。今天使用ＫＡ可調溫加熱的機器當發酵箱，但也花了 6 小時才有兩倍大。Round the dough and place it in a larger bowl. Let it ferment till double in size. It took about 6 hours to double in size.
   
   

   

   Use this as the fermentation machine.
   However, it still took over 6 hours for the dough to double in size.

4. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，放在法棍波浪烤盤上，進行第二次發酵。After the first fermentation, take the dough out from the bowl. Divide the dough into 6 equal portions. Round the dough and shape it. Then put the shaped dough on the baguette baking tray.
5. 進行第二次發酵，約 2 小時 。Continue the second fermentation for about 2 hours.
6. 烤箱預熱至220度Ｃ，約烤 18 分鐘。Preheat the oven to 220℃. Bake for about 18 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / Auto / 220℃】
今天因故在快要預熱完成時關機，之後重新啟動，仍要吸水，導致烤時的加濕時間增加至近10 分鐘。

1. 加濕功能／Moisture plus：Auto.
2. 預熱至 220 度 / Preheat to 220℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，今天有降溫至 210℃，續烤 5 分鐘左右。After baking for 10 mins, move to shelf 2, and turn down the temperature to 210℃. Continue baking for another 5 mins or so.

橄欖小圓法 French Rolls With Fruit Starter

皮薄組織鬆軟
希望組織能Ｑ彈

【今日材料 / Today's Ingredients】

1. 法國麵包粉／Baguette flour：200g
2. 檸檬酵種／Lime starter ：140g （欲知如何培養請連結：【檸檬酵母液之培養】
   
   
   
   
   
3. 糖／Sugar：17g
4. 速發乾酵母／Dry instant yeast：1g (Don't have much time to wait)
5. 水 / Water：80g＋開始加 
6. 鹽 / Salt：4g
7. 紅心綠橄欖切片／Sliced stuffed olives：10 粒

【作法 / Steps】KitchenAid 7Q Stand Mixer / Dough Hook

1. 將材料 1~5 放入攪拌缸中先以低速（2）攪拌，約1~2 分鐘時，加入鹽。看麵糰情況慢慢加入水量，至麵糰濕黏。Put ingredients 1~5 in the bowl. Start mixing by low speed (2). After 1~2 mins, add salt. Then start to add water little by little till the dough is wet and sticky.
2. 停機，蓋上濕布，自我水解 20 分鐘。Stop the machine. Cover the bowl with a wet towel.  Autolyse for 20 mins.
3. 再次以中速(4) 攪拌至均勻，不需撐出薄膜。On medium speed, mix the dough again till even intensity.
4. 加入橄欖切片，攪拌均勻。Add olive slices and mix well with the dough.
5. 滾圓，放入容器，進行第一次發酵，約需 2 小時。Round the dough and place it in a larger bowl. Let it ferment till double in size. It will take about 2 hours.
6. 取出第一次發酵完成的麵糰，分成 6 等份，滾圓，鬆弛 10 分鐘。After the first fermentation, take the dough out from the bowl. Divide the dough into 6 equal portions. Round the dough and let it rest for 10 mins.
7. 再次滾圓整形，然後放在烤盤上。Round the dough again and shape it. Then put it on the tray.
8. 進行第二次發酵，約 30 分鐘 。Continue the second fermentation for about 30 mins.
9. 烤箱預熱至220度Ｃ，約烤 18 分鐘。Preheat the oven to 220℃. Bake for about 18 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / Auto / 220℃】

1. 加濕功能／Moisture plus：Auto.
2. 預熱至 220 度 / Preheat to 220℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，今天有降溫至 210℃，續烤 8 分鐘左右。After baking for 10 mins, move to shelf 2, and turn down the temperature to 210℃. Continue baking for another 8 mins or so.

原味戚風蛋糕 Chiffon Cake - Original Flavor

今天用 14cm 淺井加高戚風蛋糕模來做原味戚風。
因為買的但比較小顆，以三蛋配方，用這個魔剛剛好！
14cm Tall Chiffon Cake Mold is perfect for smaller eggs.
This mold is designed for 3-egg recipe.

【蛋黃糊 / Egg Yolk Batter】

1. 蛋黃/Egg yolk：3 個
2. 日本和田製糖：本和香糖/Sugar：23g（風味柔和，色澤乳白，甜度最高，礦物質少。這是比較和田製糖三種糖，分別是上赤糖亞麻、上赤糖琥珀、本和香糖。參考烘培木作坊網站。）Japan has a wide range of sugar. Different sugar has different scent, flavor, and sweetness. If you can't find one, just use your favorite sugar. 
3. 水/Water：25g
4. 葵花籽油/Sunflower oil：30g
5. 低粉/Cake flour：55g

【蛋白霜 / Meringue】

1. 蛋白/Egg White：3個
2. 海藻糖/Sugar：45g (The sugar I use is less sweet and very delicate)

{How To Beat Meringue} 打到 6 分發。KA 5Q 抬頭式攪拌機，速度 4。(KitchenAid 5Q Stand Mixer, speed 4. Keep on counting the time, even when stopped for adding sugar.)

1. 第一分鐘，打出粗泡，加入1/3 糖。(Whisk egg white for 1 min and add 1/3 of the sugar)
2. 大約第二分鐘，再加入 1/3 糖。(Around after 2 mins add 1/3 of the sugar) 
3. 大約第三分鐘，再加入剩下的糖。(Around after 3 mins add the rest of the sugar) 
4. 這次共攪拌 6 分鐘。Beat till Medium SOFT peak. It took around 6 mins today.

【混合蛋糕糊 / Mixing Egg Yolk Batter And Meringue】

1. 把 1/3 蛋白霜加入蛋黃糊中，輕拌均勻。(Scrape 1/3 of meringue and add to egg yolk batter. I will scrape  the outer part of the meringue. Then gently mix well.) 
2. 再把 1 的混合物倒入剩下的蛋白霜中，輕拌均勻。(Then pour the mixer of 1. to meringue. Gently mix well. This should be done in 30 seconds if your meringue is in good soft condition.) 
3. 把蛋糕糊倒入模具中，平整表面。(Pour the cake batter in the mold. )

【烤程 / Baking Settings】  Miele 6260. Upper/Bottom Heating Function/180 ℃

1. 上下火預熱至 180 度℃。(Preheat the oven to 180℃)
2. 將蛋糕模放於層 2 。(Put the cake mold on shelf 2)
3. 溫度降為 170 度，10 分鐘後取出劃 6 條線，然後將蛋糕模放層 2。(After putting the cake mold in the oven, turn down the temperature to 170 ℃. After 10 mins of baking, take the mold out and draw 6 lines on the top surface of the cake. Put the mold back to shelf 2)
4. 續烤 15 分鐘。看蛋糕上色情況，膨脹到最後會回縮，這時便可取出。輕摔整個模具排出空氣，然後倒扣放涼。全涼之後，我會把整個模具放進較大的塑膠袋放進冰箱冷藏最少 20 分鐘，如此會更好脫模。(Continue baking for another 15 mins. The cake will rise over the mold, when it goes down, it's time to take the mold out from the oven. Drop the mold from higher above the counter, then keep the mold upside down. After it cools down, I will put the whole mold in a plastic bag and put it in fridge for at least 20 mins before unmold the cake.)

檸檬酵種小圓法 French Rolls

【今日材料 / Today's Ingredients】

1. 法國麵包粉／Bread flour：120g
2. Spelt flour：30g
3. 檸檬酵種／Lemon starter ：150g （欲知如何培養請連結：【檸檬酵母液之培養】
   
   
   
   
   
4. 水 / Water：50g＋開始加 
5. 上白糖／Sugar：17g
6. 速發乾酵母／Instant yeast：1g (Don't have much time to wait)
7. 鹽 / Salt：3.5g

【作法 / Steps】KitchenAid 7Q Stand Mixer / Dough Hook

1. 將材料 1~5 放入攪拌缸中先以低速（2）攪拌，約1~2 分鐘時，加入鹽。看麵糰情況慢慢加入水量，至麵糰濕黏。Put ingredients 1~5 in the bowl. Start mixing by low speed (2). After 1~2 mins, add salt. Then start to add water little by little till the dough is wet and sticky.
2. 停機，蓋上濕布，自我水解 20 分鐘。Stop the machine. Cover the bowl with a wet towel.  Autolyse for 20 mins.
3. 再次以中速(4) 攪拌至均勻，不需撐出薄膜。On medium speed, mix the dough again till even intensity.
4. 滾圓，放入容器，進行第一次發酵，約需 2 小時。Round the dough and place it in a larger bowl. Let it ferment till double in size. It will take about 2 hours.
5. 取出第一次發酵完成的麵糰，分成五等份，滾圓，鬆弛 10 分鐘。After the first fermentation, take the dough out from the bowl. Divide the dough into 5 equal portions. Round the dough and let it rest for 10 mins.
6. 再次滾圓整形，然後放在烤盤上。Round the dough again and shape it. Then put it on the tray.
7. 進行第二次發酵，約需1小時。Continue the second fermentation for about 1 hour.
8. 烤箱預熱至220度Ｃ，約烤 18 分鐘。Preheat the oven to 220℃. Bake for about 18 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / Auto / 220℃】

1. 加濕功能／Moisture plus：Auto.
2. 預熱至 220 度 / Preheat to 220℃.
3. 麵糰放入烤箱，前5分鐘，先放層架3／For first 5 mins, put the dough on shelf 3.
4. 烤 6 分鐘後，移至層架 2，續烤 8 分鐘左右。After baking for 6 mins, move to shelf 2. Continue baking for another 8 mins or so.