蔓越莓牛油餅Cranberry Butter Cookies

蔓越莓牛油餅Cranberry Butter Cookies

好久都沒弄這種重油的餅乾了, 心血來潮弄一些解解饞,  反正家人一定會喜歡.

果然, 沒兩下就完了 :)

It has been long time not making the oily butter cookies but sometimes, you know, you just like to have a bite. Thus, I made some and  my family should love it. Yes, indeed. All finished in such a short time. :)

辮子優格麵包 Braid Yogurt Bread

是時候上自家做的原料做麵包. 這個優格麵包, 是越嚼越香, 口感很好. 幫他綁個辮子, 可愛吧!
有人想吃甜甜圈, 我把部分的麵團做成了甜甜圈, 淋上自製的橙汁糖衣, 居然被嫌棄太甜, 有可能是橙本來就甜, 下次改進 :P 我一向都是少甜, 或許他們也習慣了, 突然來個"正常"版的, 就覺得膩了.....

Homemade yogurt
It's time to use homemade ingredient to made bread. It tastes good and have special aroma when you chew. I made the bread in braid shape. Does it look cute ?
Someone was asking for doughnut, so I left some dough for the doughnuts. I used orange sugarcoat as the topping but I had been complained for it's too sweet. I guess maybe the orange is sweet, so the sweetness is a bit over. I'll improve the recipe next time :P
I use to make less sweet cooking. I think they are used to it. When I tried the "normal" standard, no surprise, they won't like it .....

香橙甜甜圈 Orange Flavor Doughnuts

自磨黃糖粉 Homemade brown sugar powder

清炒小小白菜 Pan fried Tiny Pak Choy

怎樣炒出又脆又綠的青菜? 

大火快炒? ~ 喔, 不

高油? ~ 喔, 不

加小蘇打? 喔, 不

讓味道更好

加雞精, 味精? ~ 喔, 不

都說是清炒了, 當然用的材料很少, 就蒜頭和菜. 少油, 少鹽, 加一點點的生抽/醬油. OK啦!

How to cook greeny and crunchy vegetable?

Without high heat frying

Without oily frying

Without baking soda

Without food enhancers like MSG, artificial chicken powder and etc

All you need is garlic and vegetable. A little bit of oil, salt and soy bean sauce. That it is! 

香蕉葉香氣的馬鈴薯饅頭 Potato Mantou with banana leaf fragrance

哈哈, 饅頭做到好像"粄", 對啦, 我"大頭蝦", 忘了減了麵粉. 沒關係, 錯有錯著, 好吃, 當晚餐吃.

偷了鄰居的香蕉葉, 沒想到香蕉葉的香氣居然成了關鍵材料, 好香喔! 真正的純天然的香精  :)

又軟又有彈性. 

It doesn't look like traditional mantou at all. Yes, I forgot I had cut down the quantity of flour. However, it is delicious. I made it as my dinner.

The banana leaf was stolen from my neighbour. Never thought that it became the main role of the ingredient. The fragrance is nice-the real natural fragrance extract. Moreover, the texture of the mantou is soft and springy.

p/s 謝謝長過來的香蕉葉 Thanks those banana leaves grow over my house ^_^

重點材料 : 香蕉葉,馬鈴薯

Highlight ingredients: banana leaf, potatoes

使用塑料容器須知

塑料容器上的號碼, 你知道代表什麼意思嗎? 對了, 代表它所使用的原料.

①號用一次、②號不重複、③號不微波、④號低耐熱、⑤號使用較安全、⑥號遠離熱酸鹼、⑦號類多應慎選」。

1. PET-俗稱寶特瓶，耐溫約60℃~85℃，建議不要重複使用。
2. HDPE-對酸鹼抵抗力優，耐溫約90℃~110℃。
3. PVC-使用普遍，大多使用在非食品的用途方面。耐溫約60℃~90℃。
4. LDPE-柔軟、呈半透明、耐酸、耐酒精、耐鹼、耐熱至80℃，重複性使用之水壺內的吸管大多為LDPE材質，但因耐熱度不佳，所以只限於吸食常溫之飲品。
5. PP-具有高耐熱程度(約130℃~140℃) 、耐油、可煮沸、可用蒸氣消毒、具光澤度，具有良好的剛性。
6. PS-耐熱度90℃、剛性佳、透明度佳、不耐酒精、不適用於高溫熱飲，容易染色、印刷性良好，但不耐油性， 產品只適合用於冷食類及無油脂類之食物。
7. Other-美耐皿( 美耐皿容器為三聚氰胺與甲醛聚合而成的聚合物，耐熱110℃~130℃，但有溶出雙酚A疑慮，不建議裝盛熱食)、ABS(70℃~100℃，耐酸鹼、油，不耐酒精)、壓克力PMMA(~90℃，耐酸鹼、油，不耐酒精)、聚乳酸PLA(透明度高，耐熱性約50℃，產品只適合用於冷食類。)、PC(遇熱有釋出雙酚A疑慮。耐熱溫度可達130℃，耐酸不耐鹼、耐油，透明度佳)。

溫馨提醒 ~ 少用塑料產品, 安全又環保 :)

蒜味耳朵餅 Garlic Crackers】

【蒜味耳朵餅 Garlic Crackers】

把我不是很愛的五香粉味重的耳朵餅改成大家都愛的蒜味, 本人自覺是非常成功的, 顏色也好看很多, 重要的是全家都愛. 雖然, 很少做油炸食品, 但是, 他的總油份含量, 我想不會比牛油餅乾來的多, 嘻!本人會控制的嘛! 沒辦法, 炸也是一種烹飪法, 也是要會的啦!

I don't like the traditional ear shape crackers with the heavy 5-herbs fragrance, so I changed the formula to have the fragrance of garlic. The change is quite successful, better color and the most important thing is whole family love it. Although I don't cook deep fried food so often but I think it is less oily than butter cookies. Don't worry! I have control on it :) Deep frying is one of the cooking method. I have to know with no choice.

【蒜味耳朵餅 Garlic Crackers】

干梅子檸檬麵包 Lemon Prune Bun

干梅子檸檬麵包 Lemon Prune Bun

重點材料 : 有機麵包麵粉 (蛋白質含量 13%)

                   干梅子

Highlight ingredients: Organic Bread Flour

                                Dried Prune

最近都好累, 累積的料理照片, 好多還沒整理, 又懶的上載...
這個挺受歡迎的, 很快就吃完了. 想不到這個組合還不錯, 好吃. 又多了一個配方, 樂 ^_^

Feeling tired recently. Lots of food photos are unorganized and I don't feel like to upload  either ... :P
People seemed to like it a lot and all finished quite fast. I never thought that this can be good. I guess I just have one more recipe for myself :)