tag:blogger.com,1999:blog-51439051526851302222024-02-21T09:05:34.976-08:00幻影の歌舞剧时光一去永不回,往事只能回味。
我要将生命中美好回忆,用文字留在部落格里, 就像歌曲收录在CD里,音符记载在歌谱上一样,作纪念~~Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5143905152685130222.post-91517063171404918292013-11-03T01:29:00.000-07:002013-11-03T01:49:08.058-08:00久违了,烘焙♥咖啡大理石乳酪蛋糕<div class="separator" style="clear: both; text-align: center;">
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好久好久没进来了, 只因两个字。。。忙和懒。 <br />
忙不完的工作, 永无止境的学习与考试。。。有时间也都用在休息,那来的时间玩烘焙??</div>
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近来算是比较不忙, 所以又拿起久违的烘焙食谱和烘具玩玩咯!<br />
选了妈妈最爱乳酪蛋糕。。。原本计划是要烘Oreo乳酪蛋糕, 因材料不足所以放弃而改选咖啡大理石乳酪蛋糕。</div>
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燈燈燈燈燈!<br />
蛋糕出炉咯!!<br />
快来看快来看。。。<br />
大理石花纹很漂亮, 蛋糕表面也没有裂痕。 赞赞赞! (自己赞自己, 有点老黄卖瓜的感的感觉。)</div>
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* 食谱取自孟老师的100道小蛋糕</div>
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份量是六寸烤模<br />
我烤的是加大码^^</div>
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材料: <br />
奶油乳酪 (Cream Cheese) 200g<br />
细砂糖 60g<br />
牛奶 100g<br />
玉米粉 15g<br />
蛋黄 2个<br />
蛋白 30g<br />
香草精 1/2 tsp<br />
即溶咖啡粉 1/2 tsp</div>
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做法:<br />
1. 在模型内的底部垫上蛋糕纸备用<br />
2. 奶油乳酪在室内软化后, 加细砂糖用隔水加热方式搅拌至奶油乳酪呈无颗粒的光滑状 <br />
3. 分别加入牛奶和玉米粉,用蛋打器搅拌均匀<br />
4. 离开热水, 待稍降温后再分别加入蛋黄, 蛋白和香草精, 继续用蛋打器搅拌呈均匀的乳酪糊<br />
5. 取乳酪糊1小匙, 加入即溶咖啡粉用汤匙拌匀成咖啡乳酪糊<br />
6. 用橡皮刀将做法4的乳酪糊刮入模型内, 再用小汤匙将咖啡乳酪糊舀在表面<br />
7. 用小尖刀或牙签在咖啡乳酪糊上劃线条 (我用筷子哦)<br />
8. 烤箱预热后, 在烤盘上倒入热水, 以上下火180°C隔热水烘烤约25分钟左右</div>
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*此做法以蒸烤法进行, 烤模的底部需完全接触水分为原则。<br />
(我没有照做哦! 烤模底部没有接触水分。可是蛋糕还是好吃又好看啦 ♥♥♥)</div>
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Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com0tag:blogger.com,1999:blog-5143905152685130222.post-57014950914070871672012-08-02T08:18:00.000-07:002012-08-02T08:18:39.152-07:00永不言敗的我vs香蕉戚风蛋糕<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;">我家老弟总是嘲笑我是戚风蛋糕与海绵蛋糕的绝缘体,因为我烤这两款蛋糕从来没有成功过,残念啊!!</span><span style="color: black;"><br /></span><br />
<span style="color: black;">幸好我的好姐妹Shan借了我几本初学者戚风蛋糕入门的食谱,让我找着了屡烤屡败的关键。。。就是搅拌面糊的方法。原来之前我的搅拌法把所有空气都扫地出门,导致蛋糕体扁扁实实地,不蓬松。</span><br />
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<span style="color: black;">既然找到关键,当然要再次试验咯~~</span><br />
<span style="color: black;">噔噔噔噔~~</span><br />
<span style="color: black;">成功了,我的戚风蛋糕长得好高哦!!(骄傲中 ^^)</span><br />
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<em><span style="color: #666666;">食谱取自戚风咸蛋糕和戚风甜蛋糕</span></em><br />
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<span style="color: black;">蛋黄面糊:</span><br />
<span style="color: black;">蛋黄 3个</span><br />
<span style="color: black;">细砂糖 20g</span><br />
<span style="color: black;">沙拉油 50ml</span><br />
<span style="color: black;">水 50ml</span><br />
<span style="color: black;">低粉 80g</span><br />
<span style="color: black;">香蕉 1根 (捣碎香蕉,淋上少量的柠檬汁和兰姆酒备用)</span><br />
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<span style="color: black;">蛋白霜:</span><br />
<span style="color: black;">蛋白 3个</span><br />
<span style="color: black;">细砂糖 50g</span><br />
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<span style="color: black;">做法:</span><br />
<span style="color: black;">1 蛋黄面糊:蛋黄用搅拌器打散,加入细砂糖后,混拌至颜色变白变浅为止。</span><br />
<span style="color: black;">2 加入香蕉混拌均匀。 依序加入沙拉油和水,每次加入后都先混拌均匀。 加入过筛后的低</span><br />
<span style="color: black;"> 粉,用搅拌器充分搅拌至看不到粉类为止</span><br />
<span style="color: black;">3 蛋白霜:细砂糖分两次加入蛋白中,搅打至蛋白呈扎实的直立尖角状态</span><br />
<span style="color: black;">4 将蛋白霜分两次加入蛋黄面糊中,混拌至看不见蛋白霜的白色为止。最后用橡皮刮刀混拌</span><br />
<span style="color: black;"> 均匀</span><br />
<span style="color: black;">5 将面糊倒入17cm模型中,以170度烘15分钟</span><br />
<span style="color: black;">6 取出蛋糕,倒扣在桌上,冷却后脱模 </span></div>
</div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com3tag:blogger.com,1999:blog-5143905152685130222.post-46252540172495883792012-07-29T01:59:00.000-07:002012-07-30T03:30:10.293-07:00没有冬菇头の咖啡核桃满分<div>最近,Shan,Bee和我为好朋友Chris的新家添置了一部烘炉,希望她也爱上烘培焙这一科。^^<br />
她的第一份作品就是咖啡核桃满分。这满分是在我和Shan的督促下完成的,因为Chris算是从未有过烘焙经验。唔。。。之前她都是使用现成的合成粉地。。。<br />
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经过一轮乱七八糟的准备过程后,满分出炉咯!<br />
但是这满分看起来怪怪的,为什么?因为它没有冬菇头。<br />
Shan和我研究一番后得到的结论是硬纸杯的关系。<br />
而我也怀疑那从材料店买来的泡打粉“爆发力”不足。<br />
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隔天,决定试做这款满分,是否会有不一样的效果。<br />
结果嘞结果嘞。。。我的满分也是平平无奇,没有冬菇头。("_")|||<br />
难道用硬纸杯就不会有冬菇头吗?下次我要改用普通纸杯。。。<br />
除了外表,味道口感都是一级棒的。<br />
你看它的样子~~<br />
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<em>食谱取自Carol老师的烘培新手必备的第一本书</em><br />
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<strong>分量∶</strong>3个<br />
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<strong>材料∶</strong><br />
牛奶 25cc<br />
即溶咖啡粉 3/4小匙<br />
无盐奶油 40g <em><span style="color: #666666;">(我用普通奶油)</span></em><br />
细砂糖 40g<br />
鸡蛋1个<br />
低筋面粉 50g + 泡打粉 1/4小匙 (混合过筛)<br />
核桃 20g (放入烤箱中以150°度烤7~8分钟至香脆,放凉切碎)<br />
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做法∶<br />
1. 将牛奶加热,即溶咖啡粉倒入混合均匀放凉<br />
2. 无盐奶油切小块用蛋打器搅打成乳霜状<br />
3. 将细砂糖加入搅打至泛白,拿起打蛋器尾端呈现角状且蓬松的状态<br />
4. 鸡蛋打散分3~4次加入,每一次都要搅拌均匀才加下一次<br />
5. 再将过筛的粉类及咖啡牛奶交替分两次加入搅拌均匀<br />
6. 然后将3/4的碎核桃加入搅拌均匀<br />
7. 用汤匙将搅拌均匀的面糊舀入纸杯中约七分满<br />
8. 最后在面糊上铺上放剩下的1/4碎核桃<br />
9. 放进预热至170°度的烤箱中烘烤18~20分钟</div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com0tag:blogger.com,1999:blog-5143905152685130222.post-4295348777274126032012-07-29T01:08:00.000-07:002012-07-29T01:08:01.733-07:00有朋自远方来の手作篇六月的尾端,正当我为考试作最后的冲刺准备的同时,透过Shan在新加坡认识的格友Irene、槟城的Jocerline, Angie 和Elaine 相约来吉隆坡聚会。而我却无缘参加,残念!! =(<br />
Shan和Vernice是这一次向导。 而我只能在Shan的部落格欣赏她们的游记~~<a href="http://hueishan12.blogspot.com/2012/06/32.html" target="_blank">3天2夜跨州跨国聚会</a>。<br />
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为了弥补我不能出席的遗憾,我为远道而来的朋友准备了一些手作~~书签作为礼物,希望她们笑纳。^^<br />
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点子都是从网上搜索得来的。<br />
好用又好看,不错的说。<br />
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在此也要感谢Irene送的Mini Cookbooks. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ZHJ7AOJfA3LtcRQFtxj7f2_MOTQgRQATxDic6Ykcu-mvcT90PZWxsH_G5KtMTupJZuNOuPh4nGBIOzUzhPTNn73zamO1lKBf9jokWRhHGcRNtrry0wV3OaKY7-_Q5cf1BiCcyRE6XkL/s1600/minicookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ZHJ7AOJfA3LtcRQFtxj7f2_MOTQgRQATxDic6Ykcu-mvcT90PZWxsH_G5KtMTupJZuNOuPh4nGBIOzUzhPTNn73zamO1lKBf9jokWRhHGcRNtrry0wV3OaKY7-_Q5cf1BiCcyRE6XkL/s640/minicookbook.jpg" width="462" /></a></div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com0tag:blogger.com,1999:blog-5143905152685130222.post-68577817636574688012012-07-29T00:23:00.000-07:002012-07-29T00:23:52.872-07:00好吃の全麦葡萄干满分<br />
以前总觉得烤满分费时费力,超级麻烦。<br />
一旦尝试烘烤以后,麻烦这念头就消失得无影无踪,取而代之的是好吃好玩又方便携带。 ^^<br />
<br />
全麦葡萄干满分~~是我自桂圆满分后的第二个满分。<br />
它充满了兰姆酒的香,葡萄干得甜,是我的最爱。<br />
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因为妈妈爱吃核桃,所以放了些作装饰</div>
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<em>*食谱取自孟老师的100道小蛋糕</em><br />
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<strong>材料∶</strong><br />
葡萄干 100g<br />
兰姆酒 80g<br />
全蛋1个<br />
金砂糖(二砂糖) 100g <em><span style="color: #666666;">(我放80g而已)</span></em><br />
沙拉油 100g<br />
牛奶 120g<br />
香草精 1/2小匙<br />
低筋面粉 160g<br />
泡打粉 2小匙<br />
全麦面粉 40g <em><span style="color: #666666;">(我都使用低筋面粉)</span></em><br />
<br />
<strong>做法∶</strong><br />
1. 葡萄干加兰姆酒泡软备用<br />
2. 全蛋加金砂糖用蛋打器搅匀,再加入沙拉油搅拌均匀<br />
3. 分别加入牛奶及香草精,继续搅成均匀的液体状<br />
4. 低筋面粉与泡打粉一起过筛,再加入做法3中,接着加入全麦面粉,该用橡皮刮刀以不规<br />
则方向搅拌呈均匀的面糊<br />
5. 江泡软的葡萄干挤干后加入,继续用橡皮刮刀轻轻搅匀<br />
6. 用汤匙将面糊舀入纸模内约八分满<br />
7. 烤箱预热后,以180°度烘烤约25~30分钟左右<br />
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<strong>备注∶</strong><br />
1. 葡萄干在使用前,须以兰姆酒浸泡最少30分钟以上,浸泡月就风味约好<br />
2. 葡萄干可用蔓越莓代替<br />
3. 烘烤前将面糊盖上保鲜膜放在室温下静置约30分钟,面糊即会光滑细致Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com0tag:blogger.com,1999:blog-5143905152685130222.post-69584283103473985642012-07-28T23:27:00.000-07:002012-07-28T23:27:26.682-07:00随意の黑芝麻戚风蛋糕<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">哇! 不知不觉已经有两个多月没有更新部落格了。原因一是</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">为了准备七月的考试,原因二是考完试以后人变得懒懒散散地。今天,终于把懒筋</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">给挑掉,振作加油咯!</span><br />
<br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">我做这款蛋糕全是为了我弟,他三不五时在我面前叨念为什么每次都是桂圆满分,不能烤点别的吗?像是Shan烤的黑芝麻戚风蛋糕,多好吃!他呀自从尝过Shan为我烤的这款生日蛋糕后,就念念不忘。</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">好嘛好嘛,您姐就给你烤一个吧!</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">因为没买到黑芝麻粉,只好把现有的</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">黑芝麻粒放到搅拌器拌打成粉将就用着。</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">在材料不足的状况下,黑芝麻戚风蛋糕诞生咯!</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">我个人觉得味道偏甜,下次可以把糖量减少。</span></span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><b></b></span>食谱取自珊言慧语的“<a href="http://hueishan12.blogspot.com/2011/12/blog-post_31.html?m=1" target="_blank">赶出来の黑芝麻戚风蛋糕</a>”。<br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><b>材料:</b></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">蛋黄 4个</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">幼糖 20g</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">盐 1/4茶匙</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">低筋面粉 50g + </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">黑芝麻粉 50g (混合过筛)</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">橄榄油 40g</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">鲜奶 70ml</span><br /><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">黑芝麻粒 2汤匙</span><br /><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">蛋白 4个</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">幼糖 50g</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;">柠檬汁 1/4茶匙</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><b>做法:</b></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21px;"><br /></span><br />
<ol>
<li>蛋黄、幼糖、盐和鲜奶用打蛋器搅拌均匀 </li>
<li>筛入粉类,搅拌均匀;再加入油拌匀 </li>
<li>蛋白和柠檬汁用搅拌机打至发泡,分3次加入幼糖打至变硬 </li>
<li>拿1/3的蛋白霜加入蛋黄糊拌匀,<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;">然后把蛋黄糊反倒入剩余的蛋白里拌均</span> </li>
<li>将面糊倒入18cm中空模,在桌上轻轻敲一敲出空气 </li>
<li>预热烤箱175°度,烘烤30分钟 </li>
<li>出炉后倒扣待冷脱模 </li>
</ol>
备注∶用纸杯也可以,出炉后无需倒扣待冷脱模。 (懒人最爱 ^^)<br />Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com0tag:blogger.com,1999:blog-5143905152685130222.post-10948568073124102232012-05-13T05:52:00.002-07:002012-05-18T08:14:29.718-07:00幻影の生日篇今年的生日,有一点点的不一样。我~~跨入了生命另一阶段的里程碑。<br />
眨眼间,我从还是依偎在母亲怀里襁褓中的婴儿长大成为一位独立自主的成年人。<br />
今年三十而立了~~<br />
<br />
我想许多人都有同感。。。<br />
当小孩的时候,一直希望时间快飞,能快些长大成人;<br />
成年了,就希望时间慢跑,青春美丽常驻。XD<br />
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生日当天呆在家与家人度过。^^<br />
隔天,我的好朋友们~Shan, Chris, Bee & Vernice为我庆生。<br />
原本计划要到Damansara Perdana的DIB Coffee of Hawaii用餐。<br />
哪知一星期开门做生意七天的DIB竟然没开店。Vernice笑说我“鸿运当头”。(#_#)|||<br />
(其后得知店家因为其他因素被迫休假半天)<br />
我们唯有转移战地到一家意大利餐厅“Allo Paris”用餐。<br />
气氛佳,食物不错吃,价位偏高。<br />
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晚餐过后,到Vernice家欣赏了一部惊悚的“纪录片”。<br />
真是一个不一样的庆生日呀~~<br />
<br />
影片散场,嘿!准备回家咯~~<br />
原以为今天到此为止。。。不不不,还有下半场呢!友人趁我到厕所一游之际,策划了“惊喜”准备“惊我一惊”。。。<br />
真的有被惊到噢!!(^_^)<br />
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谢谢好友们的心意~~</div>
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满满满满的感动在心底~~</div>
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谢谢Shan的爱心芝麻满芬和蛋糕食谱~~</div>
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希望在三十而立之年有不一样的新开始和美满的收获!!</div>
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希望家人和朋友都开开心心,健健康康!!</div>
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希望时间别追得我太紧~~时间,您跑慢点没关系!!^^</div>
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<br /></div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com2tag:blogger.com,1999:blog-5143905152685130222.post-39064298800595610692012-05-10T07:48:00.002-07:002012-05-10T07:48:22.198-07:00我的心意卡のSHAN生日篇转眼间,Shan的生日又到了。。。<br />
Bee的卡片有蜜蜂,那Shan的卡片当然少不了老虎了。<br />
为什么是老虎?这其中典故,我也不是很清楚。<br />
Shan,你还记得吗?<br />
<br />
算一算手指头,我们认识了多久?一起度过了多少个生日?你又收了我的心意卡几张呀?=p<br />
十根手指头不够数吧?!<br />
<br />
我这张看上去一点都不像生日贺卡的卡片出炉咯!!<br />
希望我的好朋友会喜欢。 ^^<br />
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我的好朋友,祝你生日快乐!永远快快乐乐没烦恼,青春美丽永驻!!<br />
(唱歌)Happy birthday to U, Happy birthday to U, Happy birthday to Shan, Happy birthday to U~~<br />
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<br />
这相框有含义的哟~~<br />
Tigger是Shan<br />
Eeyore是Yin(我)<br />
Piglet是Bee<br />
Pooh是Chris<br />
<br />
我们要当一辈子的好朋友、好姐妹!<br />
Shan,你要把我们在一起的美好回忆都装进相框里哦!!<br />
<br />
每一次朋友生日,Shan都会烘生日蛋糕。<br />
今年我就烤了生日muffin给Shan, 虽然他也会烤。。。<br />
希望我的双倍心意都有送到~~ "\ (^_^) /"<br />
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PS:虽然相片的“年纪”老了点,别嫌弃哦!<br />Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com2tag:blogger.com,1999:blog-5143905152685130222.post-81262838061996997452012-04-02T06:41:00.001-07:002012-04-02T06:41:17.581-07:00我的心意卡のBEE生日篇嗨哟~~我的老朋友Bee生日要到啦!一早就约好了老朋友Shan&Chris在Bee生日的前一晚为她倒数庆祝生日。<br />
<br />
蛋糕由<a href="http://hueishan12.blogspot.com/2012/04/blog-post.html" target="_blank">Shan</a>负责,而生日卡片则由我来操刀。一早就打定主意卡片的主角就是--蜜蜂,至于画面的呈现,构思还在酝酿中。。。到底如何才能变出一张特别又别致的卡片,让我的好朋友爱不释手又感动流涕。^_^<br />
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灵感再次姗姗来迟,在约会的前一天才来敲我的脑袋,真险~~灵感哪灵感,为什么每次都玩这把戏呀???好了,构思材料都准备齐全了,要开始咯~Ready, Action。<br />
<br />
嗡嗡嗡,嗡嗡嗡,大家一起勤做工。<br />
来匆匆,去匆匆,做工趣味浓。<br />
天暖花好不做工,将来哪里好过冬。<br />
嗡嗡嗡,嗡嗡嗡,别学懒惰虫。<br />
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怎样?不赖吧!<br />
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<br /></div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com1tag:blogger.com,1999:blog-5143905152685130222.post-58649917235526435242012-03-28T08:53:00.001-07:002012-03-28T08:53:26.911-07:00我的心意卡の满月宝宝篇我的麻吉同事慧婷在去年十二月天生了一个美丽的小天使,放了三个月产假,终于要重新回到工作岗位了。这三个月她都呆在娘家山打根,我和同事们都没机会见到她和可爱的小天使。所以弥月礼物只好等到她回来上班才交给她。<br />
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想当然尔,我们这群人没买礼物啦~~因为不知道什么礼物最适合她,所以就准备了JUSCO礼券,让她自己去烦恼吧!^ ^<br />
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嘿嘿~~万事俱备,只欠东风-卡片也。卡片卡片在那里?还在我的脑海里未成型呢!当初毛逐自荐要准备卡片时还未有构思,现下时日无多,同事们都在催我交货。。。怎么办?急~~左想右想都没有头绪 (@_@)|||。哈哈!!灵感来喽~~就在我搭乘交通工具下班的那一旬间。深怕灵感溜走,回到家后就立即采取行动把它给变出来。<br />
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同事们都很喜欢这卡片,希望慧婷收到后能感受到我对她和宝宝的心意与祝福。<br />
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这个作品我很喜欢很满意~~ 90分!<br />
我的日历卡片,有创意吗?小熊可爱吗?你喜欢吗?<br />
WanYin Production ~~只此一家,别无分行哦~~ ^_-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUjm45Ef-xTN2zd5ihPuR8DwgGU2TYteBd8wp_Od2_6bXKFB51fTjKGsQJYUCFIO4PdryMbkICH1q3xN4mir5dHjrA5coofD0uJ2zOSOuIQuRi9_sV7JovBRuQC5Q4bftvs9JfudoF4bV/s1600/p2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUjm45Ef-xTN2zd5ihPuR8DwgGU2TYteBd8wp_Od2_6bXKFB51fTjKGsQJYUCFIO4PdryMbkICH1q3xN4mir5dHjrA5coofD0uJ2zOSOuIQuRi9_sV7JovBRuQC5Q4bftvs9JfudoF4bV/s320/p2.jpg" width="320" /></a></div>Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com2tag:blogger.com,1999:blog-5143905152685130222.post-69530865518221146092012-03-17T09:02:00.000-07:002012-03-19T08:17:17.385-07:00我的第一个桂圆满分上周到槟州一游,让我爱上了它-Angie师傅的桂圆满分。这款满分是Angie师傅特别为我和朋友们的到访而准备的甜点,口感松软而不腻,桂圆的甜加上核桃的香,吃后口齿留香,是幸福的滋味。^^<br />
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回到家,一直在妈妈跟前称赞这桂圆满分有多美味。妈妈听后口水直流,要我给她烤一个尝尝。<br />
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趁着星期六周休,就让我来试一试身手吧!<br />
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第一次的成品,卖相不佳。当我把它们从烤箱里拿出来,心里在OS这次糟了,都毁了!幸好口感和味道都还不错,就是比较湿润和小甜。妈妈和弟尝过之后都赞好~~ =)<br />
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满分在高唱:我很丑,可是我很温柔,外表冷漠,内心狂热,那就是我~~<br />
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理所当然的不能和师傅的作品做比较,但我相信只要有耐心和信心,一定能做到一百分。<br />
所以,不轻言放弃的我又尝试再烤一遍,这一次蛋和糖都酌量减少。<br />
成品出炉,卖相和味道都不错,湿润度则略干,八十分!(自己给自己打分数,羞羞脸)<br />
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轮到我要唱歌咯~~<br />
我相信我就是我,我相信明天,我相信青春没有地平线。。。<br />
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<span style="color: white;">研究结果出炉,第一次的成品卖相不佳的原因是应为开始烘焙的时候,</span>烤炉温度太高,导致蛋糕体一发不可收拾,表皮被烤得焦焦地!!第二次则应为蛋液略少,加一颗全蛋刚刚好。<br />
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谢谢慧珊送的小纸杯,终于派上用场咯!<br />
谢谢Angie师傅的分享。<br />
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材料:(6个纸杯)<br />
<br />
67克 桂圆肉(一定要用黑色龙眼干)<br />
1粒 全蛋<br />
70克 细砂糖 (55克)<br />
50ml 沙拉油<br />
60克 Yakult<br />
83克 低筋面粉<br />
1/4tsp 发粉<br />
1/4tsp 苏打粉<br />
核桃(烤香切丁) <br />
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做法:<br />
1)现将桂圆肉剪成丝。然后用Yakult浸泡1个小时然后把桂圆肉捞起,Yakult备用。<br />
2)全蛋加入细砂糖用打蛋器搅拌均匀后加入 沙拉油和Yukult搅拌均匀,加入过筛的面粉最后 加入桂圆肉,改用橡皮刮刀把它搅拌均匀<br />
3)将面糊倒入纸杯内至8分满。在放上适量的核桃。<br />
5)烤箱预热后,于180度烘烤大约25分钟至30分钟左右Wan Yinhttp://www.blogger.com/profile/08110282316575101129noreply@blogger.com5