咖啡香包 Coffee Bun

墨西哥麵包好像跟墨西哥沒什麽關係，但是大家都知道墨西哥麵包就是那個樣子，麵包外裹香香的鬆鬆脆脆的外皮，内裹牛油，就是香啊！我就叫他“香包”，反正是都是我做的 。。。

我很少做'重油“ 的麵包，但是，基於製作，我還是要會。這次做了咖啡口味的香包，剛好有材料  ^_^ 我不是很喜歡咖啡口味的製成品，所以又加了多一個味道，讓味道多一個層次，也有比較高級的感覺。

牛油香， 咖啡香，香香包， 不好吃還真難 🤗

Mexico Bun and Mexico are not related. When people said Mexico Bun, most of us know what it is. It has crispy topping and butter filling. It really has nice smell. I called it "fragrant bun” ..

I seldom make oily bun but because of know-how I need to have it done. I made coffee flavour since I had the ingredient.  I don't like coffee flavour food. Thus, I added one more flavour to have different tastes in one bite.

Fragrance of butter, fragrance  of  coffee, who can resist the temptation ?

初嘗炒蘿蔔糕 First try of Fried Carrot Cake

憑感覺，憑這個厨房是我的，試試看，呃， 不錯耶！天啊， 沒記啊，怎麽在我的筆記本沒有啊！快瘋了， 下次能否感應準確，看來要好好練功才行

不同的地區，製作的蘿蔔糕都不同，有些地方叫菜頭粿， 菜頭在方言裏就是蘿蔔的意思。我不知道本地的菜頭粿，是因爲米漿加了蘿蔔， 還是炒的時候加入了菜脯（蘿蔔乾）， 才叫菜頭粿。有知道的人可以告訴我嗎？

不管是那種蘿蔔糕，油都用得很多，所以自家的少油少鹹炒蘿蔔糕，有難度， 再加上我沒有不粘鍋， 這種挑戰就是做料理的快樂

這次沒有用菜脯去炒，想説健康一點。吃了自己炒的蘿蔔糕之後，才覺得外買的炒蘿蔔糕真的放很鹹。

My family just love fried carrot cake. I tried according to my "feeling?". It's really a good try. However, I'm really upset now because I forgot to note down :(

Different places have different methods of making Chinese-type carrot cakes. They all need a lot of oil to cook. My recipes are always less oil and less salt. Moreover, I don't have any non-sticky pan but the carrot cake is very sticky. It's really a big challenge. It's OK. Anyway, it's done :)

I didn't add dried white radish as traditional cooking. I thought it could be more health without it. After eating fried carrot cake cooked by myself, I now feel that the fried carrot cakes sold at the stalls really salty.

爲了這次的炒蘿蔔糕，特地準備了自家發的豆芽

I grew the bean sprouts especially for the Fried Carrot Cakes