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你沒吃過的鹹香新口味！青蔥魚鬆司康｜Savory Fish Floss and Scallion Scone
這樣的司康真的世界無敵酥，酥到掉滿地，我非常享受這樣的口感。因為青蔥魚鬆是偏台式的口味，我最喜歡搭配一杯熱呼呼的烏龍茶一起享用，直接不管英國正統啦！台式下午茶就該這樣吃！
：食譜：
食材▼
魚鬆 40 g
蔥 1 把
中筋麵粉 300 g
糖 40 g
無鹽奶油 90 g
蛋 1 顆
鮮奶油 115 g
泡打粉 1 大匙
鹽 1/4 小匙
■中文完整圖文食譜：https://bit.ly/3Sbc8fO
I bet you never taste this savory flavor of scone! I mixed fish floss which came from Taiwan with chopped scallion into my scone dough. It’s new but not weird at all. The fish floss tastes a little bit sweet, so the combination with buttery scone is perfectly matched!
.
：Recipe：
.
Ingredients▼
fish floss, 40 g
chopped scallion, 10 g
all purpose flour, 300 g
sugar, 40 g
unsalted butter, 90 g
egg, 1 ct
heavy cream, 115 g
baking powder, 1 Tbsp
salt, 1/4 tsp
：Instruction：
1. Crack an egg into the small bowl with heavy cream.
2. Mix them well and set aside.
3. Sieve flour and baking powder into a mixing bowl.
4. Add salt and sugar.
5. Whisk all dry ingredients well.
6. Add cold cubed butter. Let butter totally coat with flour.
7. Combine the mixture with a pastry cutter or fingers until it became crumbly.
8. Dig a well and pour into the cream and egg mixture.
9. Gently combine dry and wet ingredients with a fork.
10. Stir until just combined.
11. Add fish floss.
12. Add 2/3 chopped scallion, reserve 1/3 for topping at final.
13. Stir until just combined.
14. Line a baking paper on a 7 inch square baking mold.
15. Transfer 1/2 dough into the lined baking pan at first.
16. Slightly press the dough to fit the mold evenly.
17. Add the rest of dough into the lined baking pan.
18. Slightly press the dough to fit the mold evenly.
19. Cover the dough with a lid and freeze for 30 min.
●Preheating the Oven at 400℉/ 200℃
20. Line a baking paper on the baking sheet.
◆ 30 min. later ◆
21. Take out the dough from the freezer.
22. Remove the dough from the mold by lifting baking paper.
23. Trim 4 edges of the dough.
24. Cut and divide the dough into 9 portions.
25. Place on the prepared baking sheet.
26. Shape the leftover dough into a square as well.
27. Place on the baking sheet as well.
28. Crack another egg into a small bowl.
29. Mix it well.
30. Brush a thin layer of egg wash on top of the scone dough.
31. Place remaining chopped scallion on the top.
32. Transfer to the preheated oven.
33. Bake at 400℉/ 200℃ for 20 min.
◆ 20 min. later ◆
34. 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=Dj3D9fZDPxA
：食譜：
食材▼
魚鬆 40 g
蔥 1 把
中筋麵粉 300 g
糖 40 g
無鹽奶油 90 g
蛋 1 顆
鮮奶油 115 g
泡打粉 1 大匙
鹽 1/4 小匙
■中文完整圖文食譜：https://bit.ly/3Sbc8fO
I bet you never taste this savory flavor of scone! I mixed fish floss which came from Taiwan with chopped scallion into my scone dough. It’s new but not weird at all. The fish floss tastes a little bit sweet, so the combination with buttery scone is perfectly matched!
.
：Recipe：
.
Ingredients▼
fish floss, 40 g
chopped scallion, 10 g
all purpose flour, 300 g
sugar, 40 g
unsalted butter, 90 g
egg, 1 ct
heavy cream, 115 g
baking powder, 1 Tbsp
salt, 1/4 tsp
：Instruction：
1. Crack an egg into the small bowl with heavy cream.
2. Mix them well and set aside.
3. Sieve flour and baking powder into a mixing bowl.
4. Add salt and sugar.
5. Whisk all dry ingredients well.
6. Add cold cubed butter. Let butter totally coat with flour.
7. Combine the mixture with a pastry cutter or fingers until it became crumbly.
8. Dig a well and pour into the cream and egg mixture.
9. Gently combine dry and wet ingredients with a fork.
10. Stir until just combined.
11. Add fish floss.
12. Add 2/3 chopped scallion, reserve 1/3 for topping at final.
13. Stir until just combined.
14. Line a baking paper on a 7 inch square baking mold.
15. Transfer 1/2 dough into the lined baking pan at first.
16. Slightly press the dough to fit the mold evenly.
17. Add the rest of dough into the lined baking pan.
18. Slightly press the dough to fit the mold evenly.
19. Cover the dough with a lid and freeze for 30 min.
●Preheating the Oven at 400℉/ 200℃
20. Line a baking paper on the baking sheet.
◆ 30 min. later ◆
21. Take out the dough from the freezer.
22. Remove the dough from the mold by lifting baking paper.
23. Trim 4 edges of the dough.
24. Cut and divide the dough into 9 portions.
25. Place on the prepared baking sheet.
26. Shape the leftover dough into a square as well.
27. Place on the baking sheet as well.
28. Crack another egg into a small bowl.
29. Mix it well.
30. Brush a thin layer of egg wash on top of the scone dough.
31. Place remaining chopped scallion on the top.
32. Transfer to the preheated oven.
33. Bake at 400℉/ 200℃ for 20 min.
◆ 20 min. later ◆
34. 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
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德
德州草莓季開跑?♀️來去農場採草莓
...
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你
你都叫他牛粒-小西點還是台式馬卡龍
我原本沒特別愛吃牛粒，但吃了自己做的，居然完全愛上！太好吃了吧！而且我完全沒有頭緒他到底好吃在哪？就很像中邪一樣完全停不下來。我說的沒有頭緒是因為，使用的材料都很普通，吃起來鬆鬆軟軟，散發著濃濃的蛋香，平凡口味卻給人一種很踏實的幸福感。
：食譜：
食材▼
○麵糊
全蛋 2 顆
蛋黃 3 顆
糖 100 g
低筋麵粉 120 g
無糖可可粉 1 小匙
○內餡
無鹽奶油 60 g
糖粉 10 g
無糖可可粉 1/2 小匙
■中文完整圖文食譜：https://bit.ly/3LJqqRN
This is an old-fashion Taiwanese snack. If you were about to be mad at the name “Taiwanese Macaron”, please hold on a second. This lovely snack does have its own name on Taiwanese, but it’s hard to translate to English. Someone called it Taiwanese Macaron because they look so similar. Actually, Taiwanese Macaron is more like sandwich version of ladyfinger filled with sweet buttercream. Taiwanese Macarons are always packed in a small bag, sold by some traditional bakeries. It’s not as expensive as French macaron but have the same tasty. Obviously, there’s no reason to not be popular!
：Recipe：
Ingredients▼
○Batter
whole egg, 2
egg yolk, 3
sugar, 100 g
cake flour, 120 g
cacao powder, 1 tsp
○Filling
unsalted butter, 60 g
powdered sugar, 10 g
cacao powder, 1/2 tsp
：Instruction：
●Preparations
1. Prepare 2 baking sheet and line with baking paper.
2. Prepare 1 big and 1 small mixing bowls.
3. Pour some lukewarm water into the big mixing bowl.
4. Place the small one on top of the water.
●Making the Batter
1. Crack 2 whole eggs into the mixing bowl.
2. Over a low heat, cook until slightly boiling.
3. When cooking the cream, add an egg in a mixing bowl.
4. Beat the egg well.
5. Add powdered sugar. Mix them well
6. Add cornstarch. Mix them well.
7. When the milk mixture boiling, leave it from the heat.
8. Whisk in the egg mixture.
9. Return it to stove top. Over a low heat, stir the mixture consistently.
10. The custard will thicken quickly. Boil for 30 to 60 sec.
11. Pour into a small bowl.
12. Cover the surface with plastic wrap or baking paper.
13. Chill the custard in the fridge for 3 hours or overnight.
●Making the Batter
1. Separate egg white and egg yolk.
2. Put egg yolk into a mixing bowl.
3. Beat with an electric mixer until foaming.
4. Add sugar. Continue to beat on high speed for about 10 min.
5. Beat egg yolk first with an electric mixer until the color became lighter.
6. Beat until thickening and the color became lighter. The batter can draw without disappearing immediately.
7. Add 3 egg yolks.
8. Continue to beat on high speed for about 8 min.
9. Sieve and add the flour into the mixing bowl.
10. Gently fold and mix t
...
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草
草莓卡布樂strawberry
這卡布樂實在很神秘，每一口都是不一樣的風味，有脆的、Q的、軟的，甜的、酸的還有濃濃奶味的，不會太濕也不會太乾，不太硬也不太軟，每個元素就只是如此融洽、互不干擾地同時存在。吃了一口就會像中邪一樣一口接一口地往嘴巴送。配方裡面都沒什麼特別的，做法也超簡單，完全是一道零失敗甜點！
：食譜：
食材▼
○草莓內餡
草莓 400 g
糖 60 g
檸檬汁 2 小匙
玉米粉 2 大匙
○麵團
中筋麵粉 180 g
無鹽奶油 130 g
鮮奶油 120 g
砂糖 10 g
泡打粉 1 大匙
鹽 1/2 小匙
○灑料
香草冰淇淋 1 大球
草莓果醬 1 大匙
■中文完整圖文食譜：https://bit.ly/3J8nH3Q
Strawberry Cobbler is so easy and delicious! This is a classic southern dessert you can easily bake at home. You can make with any kinds of fruit especially sweet and tart flavor like strawberry or apple. The best way to enjoy cobbler is serving with a big scoop of vanilla ice cream.
：Recipe：
Ingredients▼
○Filling
strawberry, 400 g
sugar, 60 g
lemon juice, 2 tsp
cornstarch, 2 Tbsp
○Dough
all purpose flour, 180 g
unsalted butter, 130 g
heavy cream, 120 g
granulated sugar, 10 g
baking powder, 1 Tbsp
salt, 1/2 tsp
○Topping
vanilla ice cream, 1 scoop
strawberry preserves, 1 Tbsp
：Instruction：
●Making Preparations
1. Add butter into a skillet. Transfer the skillet to the preheating oven.
2. Rinse the strawberries thoroughly.
3. Remove the green stems of strawberries and drain the strawberries thoroughly.
●Making the Filling
1. Add granulated sugar with strawberries.
2. Add the cornstarch. Squeeze the fresh lemon juice.
3. Mix them well.
●Making the Dough
1. Put a sieve on a mixing bowl, and add flour into the sieve.
2. Add baking powder and salt.
3. Sift dry ingredients into mixing bowl.
4. Pour heavy cream into mixing bowl. Mix them well.
5. Pour melted butter. Mix them well.
●Baking the Cobbler
1. Add the strawberry mixture into the skillet.
2. Arrange the strawberry mixture on the skillet evenly.
3. Add the dough evenly. Don't need to cover the strawberries all over.
4. Sprinkle granulated sugar evenly.
5. Bake at 375℉/ 190℃ for 35 min.
◆ 35 min later ◆
1. Serve with vanilla ice cream and strawberry preserves.
2. 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
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自
自製100-草莓果乾
乾燥後的草莓，除了打成草莓粉可以用來做甜點，拿來泡茶也很棒。濃縮後的香氣都集中在小小片的草莓乾之中，放在茶杯裡又香又漂亮，桌上放一杯草莓紅茶真的會覺得自己是個相當有生活品味的人啊！除此之外，草莓脆片完整保留了草莓美麗的色澤與形狀，用來做巧克力磚的裝飾非常適合，好吃又漂亮。當然直接吃也是健康又美味的休閒小零嘴！
：食譜：
食材▼
草莓 900 g
設備▼
AROMA 六層乾果機
■中文完整圖文食譜/AROMA乾果機開箱：https://bit.ly/3INKcdq
Let’s make dried strawberry at home! Because I will use the strawberry chips on making Valentine’s Day chocolate bars, I want to create crunchy texture to match the chocolate. It took 13 hrs to reach the goal. If you only want to make some natural snacks, 6 hrs is enough for chewy dried strawberry.
：Recipe：
Ingredients▼
fresh strawberry, 900 g
Equipment▼
AROMA 6 Layer Digital Food Dehydrator
：Instruction：
●Making Preparations
1. Rinse and clean strawberries.
2. Remove the hulls with a small spoon.
3. Slice the strawberries into about 5 mm thick.
4. Separate the sides and middle slices on different rack.
5. Put the slices into a food dehydrator.
6. Set 140℉ / 60℃ and 13 hours.
◆ 13 hours later ◆
1. Remove the dried strawberry.
2. Push the chip upward and catch it by the other hand.
—
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
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在
在德州吃牛排，發現超美味配菜???棉花糖烤地瓜
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桂
桂花金萱奶蓋戚風
讓輕盈且成熟的金萱戚風蛋糕，搭配以法國鮮奶油混合奶油乳酪與金萱烏龍，做成香醇卻清爽不膩的奶霜醬。金萱清雅的茶香可以降低油膩感，同時完美襯托出質地濃郁的奶霜，兩者不論是口感或質地上都有相輔相成的效果，搭配在一起實在沒有不好吃的道理！
：食譜：
食材▼
○奶蓋
奶油乳酪 150 g
糖粉 35 g
鮮奶油 70 g
金萱濃茶 15 g
○蛋糕
蛋 2 顆
低筋麵粉 40 g
細砂糖 35 g
植物油 25 g
金萱濃茶 20 g
金萱茶粉 5 g
■中文完整圖文食譜：https://bit.ly/3Agzz1E
I love how airy, fluffy and soft chiffon cake is! Just mix some Jin-Xuan tea from Taiwan to create a mature and refreshing flavor which is good for summer time. Top the cake with the thick and smooth cream foam is the best match of cakes in .my mind. Actually I can also eat the cream foam alone without any cake, the cream is that good!
：Video Recipe：
Ingredients▼
○Cream Cheese Foam
cream cheese, 150 g
powdered sugar, 35 g
heavy cream, 70 g
thick Jin Xuan tea, 15 g
○Cake Batter
eggs, 2 ct
cake flour, 40 g
sugar, 35 g
cooking oil, 25 g
thick Jin Xuan tea, 20 g
powdered Jin Xuan tea, 5 g
：Instruction：
●Make the Batter
1. Make thick tea with 70 g boiled water and 5 g tea leaves.
2. Grate tea leaves.
3. Separate egg white and egg yolk.
4. Put egg yolk into a mixing bowl.
5. Place egg white in the fridge.
6. Add cooking oil into the mixing bowl. Mix them well.
7. Add Jin-Xuan tea. Mix them well.
8. Sieve flour powdered tea leaves. Mix them well.
9. Put the chilled egg white into another mixing bowl.
10. Beat with an electric mixer until foaming.
11. Add 1/3 sugar at first.
12. Continue to beat on medium speed.
13. Add another 1/3 sugar. Continue to beat on medium speed.
14. Add the rest of sugar.
15. Beat until stiff peaks form.
●Preheating the Oven to 350℉/ 180℃
16. Pour a big scoop into yolk mixture.
17. Fold and mix the mixture well with a spatula.
18. Pour it into the bowl with egg white mixture.
19. Gently Fold and mix the mixture well with a spatula.
20. Pour into two 4.5 inch bundt cake baking pan. Flat the batter gently.
21. Transfer to the preheated oven. Bake at 350℉/ 180℃ for 25 min.
◆ 15 min. later ◆
22. Turn down the temp. to 325℉/ 160℃ and bake for 10 min.
◆ 10 min. later ◆
23. It is done when a pick inserted and came out clean.
●Make the Cream Foam
24. In a mixing bowl, add softened cream cheese.
25. Whisk it into a smooth texture with an electric mixer.
26. Add powdered sugar. Stir the mixture at first.
27. Beat the mixture well with an electric mixer.
28. Add 1/2 heavy cream. Beat the mixture well.
29. Add Jin-Xuan tea. Beat the mixture well.
30. Add the rest of heavy cream.
31. Beat the mixture for 3 to 5 min. until smooth and thick.
32. Place the cream foam in the fridge.
●Assembling and Decorating
33. Press around the side of the cake.
34. Remove the cake with your hand.
35. Cut the cake into 4 portions.
36. Put the side down as the bottom of mountain.
37. Drizzle the cream foam on the top and let it drop down.
38. Sprinkle some powdered tea leaves.
39. 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
...
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japanese-restaurant-in-houston,-the-best
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義
義美巧克力酥片布朗尼！完美脆皮流心濃郁口感，加碼鹽味
今天來挑戰重組一款人氣超高的義美經典零食，結合美國經典甜食代表，變成無敵好吃的邪惡混血巧克力酥片布朗尼！如果你喜歡同時吃到脆脆巧克力與濃郁流心口感，一定要試試這個讓人停不下來的完美布朗尼！同場加映簡單經典的鹽味與胡桃口味布朗尼！
：食譜：
○布朗尼
苦甜巧克力 150 g
無鹽奶油 170 g
植物油 20 g
椰糖 150 g
黑糖 50 g
白糖 50 g (可自由替換成喜歡的糖)
中筋麵粉 80 g
可可粉 60 g
蛋 4 顆
即溶咖啡粉 2 tsp
粗鹽 1 tsp
○灑料
義美巧克力酥片 1包 (35 g)
粗鹽 1/4 tsp
胡桃 適量
■中文詳細圖文食譜：https://bit.ly/34i33Lo
I-MEI’s CRUNCHOCO is a classic snack for Taiwanese. It’s a chocolate based crunchy crispy snack that every time you open a pack you can’t stop eating until it has all gone. I just thought it will be a perfect match for American’s classic snack- BROWNIE. I also made another 2 flavors, salt and pecan. All of them are so good! They have perfect fudge texture and you can eat melted chocolate every bites!
Ingredient
○Brownie Batter
chocolate chips, 150 g
unsalted butter, 170 g
vegetable oil, 20 g
coconut sugar, 150 g
brown sugar, 50 g
white sugar, 50 g (any kinds of sugar is fine)
all purpose flour, 80 g
cocoa powder, 60 g
eggs, 4
instant coffee, 2 tsp
kosher salt, 1 tsp
○Toppings
I-MEI CRUNCHOCO, 1pack ( 35 g )
kosher salt, 1/4 tsp
pecan pieces, 2 Tbsp
：Recipe：
●Making Batter
1. Melt butter in a saucepan over low heat.
2. Pour the melted butter into a large mixing bowl. Add the vegetable oil. Add sugar. (some brown sugar is recommended)
3. Mix them well.
4. Add 1 egg at a time and beat the egg well.
5. After add all 4 eggs, keep beating the batter for 5 to 10 min.
6. Sift all purpose flour and cocoa powder.
7. Add instant coffee and kosher salt.
8. Use a spatula gently fold until just combined.
9. Add chocolate chips and fold them into the batter.
●Preparing for Baking
1. Grease the baking pan with butter. Line with baking paper and Also grease the baking paper.
2. Pour batter about 2.5 cm thick into the baking pan. The batter can make two 15 x 15 cm brownies.
3. Slightly crush the CRUNCHOCO. Sprinkle the CRUNCHOCO pieces on one baking pan.
●Baking
1. Preheat the oven to 375 ℉ ( 190 ℃ ) and send two baking pan into the oven.
2. 12 min later, take out the plain one.
3. Sprinkle some kosher salt on the top.
4. Send it back to oven for about 10 more min.
5. 10 min later... Take the baking pans out of the oven.
6. If testing with a chopstick, it should come out dirty.
7. Brownies will continue set out of the oven so let the brownies sit for 15 min.
8. After 15 min, remove them out of the baking pan.
● Serving the Brownies
1. Let
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Created
4 weeks ago
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English