... https://www.youtube.com/watch?v=KCcV4lah2RA

這次很貪心一次做三種圓圓，雖然做法跟材料大致差不多，但同時一起做就能發現一些明顯的個別差異，做完真是心得滿滿，在這裡順便把食材比例的原則分享給大家。掌握原則之後，看喜歡Q一點、甜一點或芋頭味地瓜味重一點，都可以自由調整或是選擇不同的品種來做。 . A bowl of hot taro ball dessert is the best thing on a cold Winter night. I made three kinds of taro balls at a time. It’s much easier than I thought. All the steps are the same, and you can get three different flavor cuties. Just notice that the amount of tapioca flour depends on how wet your roots are (taro, sweet potato…), so adjust the amount of tapioca flour as needed. . 食材 Ingredients▼ 黑糖 2 大匙 brown sugar, 2 Tbsp ○芋圓 Taro Ball 芋頭 200 g taro, 200 g 地瓜粉 50g tapioca flour, 50 g 糖 30 g sugar, 30g 鹽 1/8 小匙 salt, 1/8 tsp ○地瓜圓 Sweet Potato Ball 地瓜 200 g sweet potato, 200 g 地瓜粉 85 g tapioca flour, 85 g 鹽 1/8 小匙 salt, 1/8 tsp ○紫薯圓 Purple Yam Ball 紫薯 160g purple yam, 160 g 地瓜粉 20g tapioca flour, 20g 鹽 1/8 小匙 salt, 1/8 tsp . ■中文完整圖文食譜：https://bit.ly/48fzTw9 . ●Making the Preparations 1. Don’t rinse the taro. Wear a glove when peeling. 2. Wash the taro after peeling. 3. Wash sweet potato and purple yam before peeling. 4. Soak them in water to prevent oxidation. 5. Slice them and place them into a steamable container. 6. Pour 1.5 cups of water into a Tatung cooker. 7. Steam the sliced taro, sweet potato, and purple yam. ◆about 25 min. later◆ 8. Divide the cooked taro, sweet potato, and purple yam into 3 big bowls. ●Making the Taro Ball 9. Add tapioca flour, sugar, and salt into the big bowl with cooked taro. Don’t add all the tapioca flour at once. 10. Mix and mash the mixture with a fork. 11. After mixing, use your hand to knead the mashed mixture into a dough. 12. If the mixture is sticky, add more tapioca flour. 13. Continue to knead the dough until combined. 14. Transfer the dough to a baking mat. 15. Continue to knead the dough until well combined. 16. Cut the dough into halves. 17. Roll the first dough into a long log shape about 2 cm thick. 18. Cut it into small pieces about 2 cm wide. 19. Add some tapioca flour into the original big bowl. 20. Put small pieces of the taro dough back into the big bowl. Add more tapioca flour. 21. Shake the bowl to let taro dough pieces coated with a thin layer of tapioca flour. 22. Let’s make heart-shaped taro balls. Roll the other dough into a long log shape about 2 cm thick. 23. Cut down about 0.5 cm deep from the top. 24. Slightly pinch the top apart with your fingers. 25. Cut it into small pieces about 2 cm wide. 26. Pinch the bottom of the small pieces to create the heart’s point. ●Making the Sweet Potato Ball 27. Do the same steps of taro balls above to finish a sweet potato dough. 28. Let’s make cube-shaped sweet potato balls. Press and shape the dough into a 2 cm thick rectangle. 29. Cut into your favorite size. ●Making the Purple Yam Ball 30. Do the same steps of taro balls above to finish a purple yam dough. 31. Cut it into your favorite shape and size. 32. You can cook and eat these taro balls. Or place them into sandwich bags and transfer them to a freezer. ●Cooking the Taro Balls 33. Cook a small pot of water until boiling. 34. Place three colors of taro balls into the boiling water. Don’t need to thaw the taro balls. 35. Cook 3 more minutes after the taro balls float to the top. 36. It’s done when the taro balls slightly puff up. 37. Prepare a bowl of ice and add cooked taro balls to the bowl. 38. Stir the cooked taro balls. Chilling the taro balls can make them chewier. 39. Drain the cooked taro balls. 40. Add brown sugar and stir until dissolves. 41. Prepare your favorite base to pair those lovely balls. 42. 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。 ◆小額贊助，支持我繼續創作！ https://bit.ly/42mYuv6 ◆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=AP0mNQTfY5Q

既然都要辛苦自己做麵包了，當然口味上要極盡所能地討好自己。所以這次直接再進化，包大蒜奶油，大概已經是作弊的程度了！請問有人可以拒絕大蒜奶油菠蘿嗎？？奶油融化後形成完美的小漩渦，如果是包純鹹奶油，斷面就會看到小漩渦，大蒜奶油的話漩渦裡頭還會有滿滿蒜泥與義式香料巴在麵包上… ：食譜： 食材▼ ○麵團 高筋麵粉 200 g 牛奶 90 g 蛋 35 g 糖 20 g 無鹽奶油 15 g 鹽 1/8 小匙 酵母 2.5 g ○菠蘿皮 高筋麵粉 55 g 無鹽奶油 30 g 糖粉 30 g 蛋 15 g ○內餡 大蒜奶油 30 g ●大蒜奶油食譜：https://bit.ly/3WK2tAD ■中文完整圖文食譜：https://bit.ly/3C2ywlF My favorite Taiwanese bread is pineapple bun. But I recently realized that there's something is even better than a regular pineapple bun! It is pineapple bun with incredible homemade garlic butter filling! I love the crumbly topping of this bread, but it is way better if there is savory filling. Anyway, both the topping and filling are amazing. ：Video Recipe： Ingredients▼ ○Dough bread flour, 200 g milk, 90 g egg, 35 g sugar, 20 g unsalted butter, 15 g salt, 1/8 tsp instant yeast, 2.5 g ○Topping bread flour, 55 g unsalted butter, 30 g powdered sugar, 30 g egg, 15 g ○Filling garlic butter, 30 g ●garlic butter recipe：https://bit.ly/3WK2tAD ：Instruction： ●Making the Dough 1. In a mixing bowl, add milk, egg, sugar, instant yeast, flour and salt in order. 2. Mix all ingredients on low for about 3 min firstly. 3. Speed up to medium for 5 min until a rough dough formed. 4. Add softened butter. 5. Mix the butter on low for about 3 min firstly. 6. Knead on medium for 5 to 7 min until you can stretch the dough thin like a windowpane without breaking. 7. Windowpane Test: flatten the dough with your fingers and hold it between your thumbs. 8. Stretch the dough thin like a windowpane without breaking. 9. Oil the bowl and put the dough in there, cover and let it proof for about 30 min at a warm place. ●Making the Topping 10. Add softened butter into another mixing bowl. 11. Whisk the butter until the color become lighter. 12. Add powdered sugar. Stir them slightly. 13. Mix them well. 14. Add the egg. Mix them well. 15. Scrape the side of the mixing bowl. Mix them well again. 16. Add flour. Stir them slightly. 17. Mix them until just combined. Don't overmix. 18. Assemble the lumpy doughs. 19. Transfer the topping dough onto a baking paper. 20. Wrap it and transfer to a fridge. ●Making the Pineapple Bun 21. Place the proofed dough on a baking mat. 22. Slightly knead to deflate the dough and shape into a ball. 23. Divide into 6 portions. Shape them into balls and cover with a wet cloth. 24. Remove the topping from the refrigerator. 25. Divide into 6 portions. Shape them into balls and set aside. 26. Take a small dough and slightly press the dough. 27. Place 5 g garlic butter onto the dough and wrap it tightly. 28. Take a small topping dough and roll out to flatten it. 29. Slightly press the topping. 30. Top the flattened topping on a small dough. 31. You can also flatten the topping dough by pressing it between your palms. 32. Place shaped pineapple bun dough on the baking pan. 33. Cover and let them rise in a warm place for about 30 min. ◆ 30 min. later ◆ ●Preheating the Oven to 350℉/ 180℃ 34. Brush some egg wash on the top. 35. Transfer to preheated oven. 36. Bake at 350℉/ 180℃ for 15 to 20 min. 37. The topping will be naturally cracked after baking. ◆ 20 min. later ◆ 38. 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=DH_lFo0ag7g

... https://www.youtube.com/watch?v=-nLFBVYGgRw