焦色點點落在黃澄澄的麵包表面，光用看的彷彿就能聞到陣陣焦香味，實在很誘人！而且沒想到長相跟名稱都如此華麗，卻是個做法超級簡單的傢伙，也太棒了吧！岩燒乳酪醬最常見的吃法是單面塗抹在厚片土司上，烤到金黃焦香，但這個醬脂肪含量真的比較高，所以除了常見的厚片吐司，我還試著用無油無糖的歐式麵包來製作我的托斯卡尼麵包。 ：食譜： 食材▼ 厚片麵包 4 片 鮮奶油 45 g 起司片 80 g 楓糖 30 g ■中文完整圖文食譜：https://bit.ly/3Mot68j This cheese sauce is awesome to spread on any bread or toast! A little salty from cheddar cheese and a bit sweet from maple syrup, this combination turned out so good flavor you will never have. You only need 3 ingredients to make the sauce. Easily spread the sauce on toast and bake it for 5 to 7 min. in the morning…then you got a nice and hot breakfast! ：Recipe： Ingredients▼ thick sliced bread, 4 pieces heavy cream, 45 g sliced cheddar cheese, 80 g maple syrup, 30 g ：Instruction： ●Making the Sauce 1. In a saucepan, add heavy cream. 2. Add maple syrup. 3. Turn on a low heat. 4. Stir the mixture well. 5. Add half cheese slices. 6. Stir until fully melted and well combined. 7. Add the rest of cheese slices. 8. Stir the mixture well. ●Making the Lava Cheese Bread 9. Dip the sliced bread into the cheese sauce. 10. Let the bread completely coat the cheese sauce. 11. Dip the thick sliced toast into the cheese sauce. 12. Let the bread completely coat the cheese sauce. 13. Place the coated bread and toast on a small baking sheet. 14. Transfer to a countertop oven. 15. Broil at 400℉/ 200℃ for 7 min. 16. Spread the cheese sauce on the other bread and toast. 17. Place this batch into the air-fryer basket. 18. Air-Fry at 400℉/ 200℃ for 5 min. ◆ 5 min. later ◆ They look a little different while baked by different ways, but taste the same good! Enjoy! — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com ... https://www.youtube.com/watch?v=MH90YaOlICI

蒸好的草仔粿壓痕還是滿明顯的，連鼻孔都還在！大家可以自由壓出自己喜歡的圖案。自製內餡非常香，外皮也很Q，真的吃得到香蘭葉的香氣喔！我以前也沒吃過香蘭葉做的草仔粿，比較常看香蘭葉做甜點，沒想到做草仔粿味道也很搭，非常好吃！ . Traditional Taiwanese Green dumplings usually use mugwort(艾草) to make the glutinous rice dough. The filling can be both savory and sweet. The most common savory filling is radish shreds with dried shrimp and ground pork. The sweet filling is usually sweet red bean paste. Kueh(粿) is pronounced similarly to turtle in Mandarin, so traditionally, we press some patterns to make it look like a turtle’s shell. I couldn’t get the mold, so I just made it like a turtle! I tried to use what I could get in the U.S. to make this Taiwanese food to satisfy my craving for the Qingming Festival. I think I made it because it tastes so good! . 食材 Ingredients▼ ○外皮 Dough 糯米粉 150g sweet rice flour, 150 g 香蘭葉 16g pandan leaf, 16 g 水 100g water, 100 g 糖 2小匙 sugar, 2 tsp 植物油 1小匙 vegetable oil, 1 tsp ○內餡 Filling 菜脯米 30g dried radish shreds, 30 g 豬絞肉 50 g minced pork, 50 g 油蔥酥 2大匙 fried shallot, 2 Tbsp 蝦米 15g dried shrimp, 15 g 白胡椒粉 1/4 小匙 ground white pepper, 1/4 tsp 糖 1 小匙 sugar, 1 tsp 鹽 1/4 小匙 salt, 1/4 tsp . ■中文完整圖文食譜： https://bit.ly/3POVi89 . 步驟 Instructions▼ . ●Making the Filling 1. Add warm water to dried shrimp and dried radish shreds to soften them. 2. Strain and cut shrimp and radish. 3. Heat a wok and add some oil. 4. Add ground pork. 5. Spread the ground pork. 6. Fry the ground pork for a while, then sauté it well. 7. Add dried shrimp and dried radish shreds. 8. Sauté them well. 9. Add some radish water. Sauté them well. 10. Add oil, fried shallot, sugar, salt, and ground white pepper. Sauté them well. 11. Set it aside and let it cool down. . ●Making the Dough 12. In a saucepan, add pandan leaves. 13. Cook until softened and remove from the boiling water. 14. In a processor, add softened pandan leaves. 15. Add water. Blend the pandan leaves well. 16. In a mixing bowl, add sweet rice flour and sugar. 17. Filter and add the pandan juice. 18. Roughly stir and mix with chopsticks. 19. Add 2 Tbsp pandan juice pulps. Grab about 1/7 rice dough. 20. Shape it into a disc. 21. Place the small dough into boiling water. 22. Cook until the small dough floats up. 23. Remove the dough from the boiling water. 24. Place the cooked dough into the mixing bowl. 25. Divide the cooked dough into small pieces. 26. Add oil. Knead the dough with your hands. 27. Knead until the dough is not sticky. . ●Making the Green Dumpling 28. Cut the dough into 6 pieces for the head, body, and legs. 29. Coat some oil on your hands. 30. Shape the small dough into balls. 31. Press in the middle with your thumb and shape it into a bowl with a thinner edge and thicker center. 32. Place the filling on the dough. 33. Wrap the filling and close the seam well. 34. Line the dumpling with baking paper and place it on a plate. 35. Pour one cup of water into the Tatung Cooker. 36. Place the herbal dumpling into the Tatung Cooker. 37. Cover with the lid and press the on button. . ◆15 min. later◆ 38. Brush a thin layer of oil to avoid the surface becoming too dry. 39. Enjoy! . ◆Instagram：xinxin_cuisine — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com ... https://www.youtube.com/watch?v=W4SougSSOWc