... https://www.youtube.com/watch?v=NE65-0QOv-Y

胖胖樸實的傳統麻糬是懷念的滋味，我看著他們就彷彿聞到家鄉的味道，我可以想像咬開的那刻會有什麼滋味等著我，不管什麼口味都能在記憶中找到他們的身影。老老實實地把餡料處理好，把麻糬蒸好，花一點時間包一包。這些步驟全部都不是什麼難事，但對我來說能夠靠自己的雙手滿足自己的心願，世界上應該沒有更美好的事了吧！ ：食譜： 食材▼ ○麻糬（12顆麻糬） 糯米粉 150 g 水 180 g 糖 40 g ○內餡 花生餡 45 g（每顆10~15 g） 芝麻餡 45 g（每顆10~15 g） 紅豆餡 60 g（每顆15~20 g） 芋頭餡 60 g（每顆15~20 g） ■內餡做法： https://bit.ly/3UxP7Gy ○裹粉 花生粉 80 g 黑芝麻粉 80 g 白芝麻粒 40 g ■中文完整圖文食譜：https://bit.ly/3oyeuMv Let's make traditional Taiwanese mochi at home! I made 12 mochi with 4 different fillings all by myself. It's easy and fun! Just pick 1 to 2 fillings to make ahead and make mochi when you want to eat them. Mochi is easy to make but hard to keep the chewy and soft texture overnight, so make sure to make right amount at a time. ：Recipe： Ingredients▼ ○Mochi (12 mochi) sweet rice flour, 150 g water, 180 g sugar, 40 g ○Filling peanut filling, 45 g （10~15 g/ each） sesame filling, 45 g （10~15 g/ each） azuki bean filling, 60 g （15~20 g/ each） taro filling, 60 g （15~20 g/ each） ■How to make the fillings? https://bit.ly/3UxP7Gy ○Coating ground peanut, 80 g ground sesame, 80 g white sesame, 40 g ：Instruction： ●Making the Mochi 1. In a mixing bowl, add sweet rice flour and sugar. Mix them well. 2. Pour water and stir the mixture until well combined. 3. Brush a thin layer of oil on a glass container. 4. Pour the sweet rice batter into the container. 5. Add 1.5 cup of water into a Tatung rice cooker. 6. Transfer the batter to the Tatung cooker. 7. Cover the lid and start to cook. 8. Place ground peanut and ground sesame on two plates. 9. Take out the cooked mochi. 10. Slightly knead the mochi with a silicone spatula. 11. Brush a thin layer of oil on a baking mat. 12. Place the mochi on a baking mat. 13. Knead the mochi for a while. 14. Devide the mochi into 12 portions. ●Wrapping the Filling 15. Take a small mochi and slightly coated it with ground sesame. 16. Expand the mochi to disc shape from the edge. 17. Place the mochi disc on your purlicue to be like a bowl. 18. Add the filling into the mochi bowl with a small spoon. 19. Wrap the filling in the mochi tightly. 20. Fully coat the stuffed mochi with ground sesame. 21. Make 3 pieces of taro mochi in the same way. 22. Fully coat taro mochi with ground sesame + white sesame. 23. After finished taro mochi, change to coat with ground peanut. 24. Make 3 pieces of peanut mochi in the same way. 25. Fully coat the stuffed mochi with ground peanut. 26. After finished peanut mochi, add white sesame to the plate with ground peanut. 27. Make 3 pieces of azuki bean mochi in the same way. 28. Fully coat azuki bean mochi with ground peanut + white sesame. 29. Enjoy! ◆Instagram：xinxin_cuisine ... https://www.youtube.com/watch?v=IN8B4Jl-uIo

這次的配方完全是為我自己量身打造，愛吃零食又不想變胖，自己烤餅乾就可以設計這種無油低糖的配方。剛烤好的脆餅香香的，吃起來有淡淡甜味與明顯的茶味，趁著放涼的時候趕快來去沖一杯咖啡！把脆餅泡一泡咖啡、咬一口，再泡一泡咖啡，不知不覺就吃完了，優雅又滿足的健康完美下午茶！ ：食譜： 食材▼ 蛋 1 顆 全麥麵粉 50 g 杏仁粉 50 g 擂茶粉 10 g 糖 25 g 鹽 1/8 小匙 ■中文完整圖文食譜：https://bit.ly/3yW7lbE It’s a super easy afternoon snack recipe! You only need to mix all the ingredients, bake the dough, slice it and bake the slices for the second time. Then you will have this healthy but surprisingly tasty treats! I added Lei Cha powder, which gave the biscotti extra nut aroma and subtle tea leave bitter. There will be so many different but nice flavor in one small biscotti. You can substitute whole wheat flour and almond flour in regular all purpose flour if you don’t have them, though this formula turned out so good! . ：Video Recipe： Ingredients▼ egg, 1 ct whole wheat flour, 50 g almond flour, 50 g Lei Cha powder, 10 g sugar, 25 g salt, 1/8 tsp ：Instruction： ●Making the Dough 1. In a mixing bowl, crack in an egg. 2. Add sugar and salt. Mix them well. 3. Sieve almond flour, whole wheat flour and Lei Cha powder. It's fine to add the bigger particle. 4. Mix them until well combined and a dough formed with a spatula. ●Preheating the Oven to 350℉/ 180℃ 5. Line a baking paper on the baking sheet. 6. Transfer the dough to the lined baking sheet. 7. Shape the dough into a loaf with a spatula. 8. Transfer to the preheated oven. 9. Bake at 350℉/ 180℃ for 20 min. ◆ 20 min. later ◆ 10. Let it stand for a couple minutes to cool down completely. 11. Slice the half-baked dough into about 1.5 cm thick. 12. Evenly place the slices cut-side up on the baking sheet. 13. Transfer to the oven again. 14. Bake at 300℉/ 150℃ for 20 min. ◆ 10 min. later ◆ 15. Flip the biscotti over to bake them evenly in a half way. 16. Bake until became crispy and slightly golden. ◆ 10 min. later ◆ 17. Make a cup of hot coffee and enjoy! 18. The classic way to enjoy biscotti is soaking it into coffee. — 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=M50PYY4OfGg

以前做烘蛋總是加了滿滿的起司再高溫焗烤，表層確實上色得很漂亮，但內裡蛋液口感卻有些乾硬，即使蛋液中加入了少許水分，也只是讓烘蛋留下水氣蒸發後的孔洞。這次用低溫慢慢蒸烤的方式來做，搭配馬芬烤模，一顆顆口感水嫩的鮪魚焗蛋就此誕生！早餐來一顆熱呼呼的焗蛋營養又滿足！ ：Recipe： 食材 Ingredient 雞蛋 eggs 6顆 起司絲 shredded cheese 適量 優格 Greek yogurt 4大匙 鮪魚 tuna 140g 花菜 broccoli 適量 鹽 salt 少許 黑胡椒 black pepper 少許 △完整圖文食譜：http://psce.pw/3drdms​ ... https://www.youtube.com/watch?v=CtVQHuhnG3s