蛋糕口感非常濕潤，吃習慣用泡打粉當膨鬆劑的美式蛋糕，真的會被這種蓬鬆有彈性、口感軟綿綿的蛋糕給感動…尤其配上那層超厚的鮮奶油，讓人忍不住覺得戚風與鮮奶油的邂逅一定是世界上最簡單而美好的事了！ ：食譜： 食材▼ ○蛋糕糊 雞蛋 2 顆 低筋麵粉 40 g 柳橙汁 20 g 糖粉 35 g 植物油 25 g ○鮮奶油餡 鮮奶油 100 g 糖粉 10 g ■中文完整圖文食譜：https://bit.ly/3NkoZLj Before I came to the U.S., I didn’t know this Taiwanese style Boston cream pie is different from other place! If you never have Taiwanese style Boston cream pie, you should try it. The chiffon cake is so soft and fluffy, perfectly pairing with chantilly cream. It’s simple but absolutely delicious! ：Recipe： Ingredients▼ ○Batter egg,2 ct cake flour, 40 g orange juice, 20 g powdered sugar, 35 g cooking oil, 25 g ○Filling heavy cream, 100 g powdered sugar, 10 g ：Instruction： ●Making the Batter 1. Separate egg white and egg yolk. 2. Put egg yolk into a mixing bowl. 3. Place egg white in the fridge. 4. Whisk egg yolk. 5. Add cooking oil. Mix them well. 6. Add orange juice. Mix them well. 7. Sieve the flour. Add sieved flour. Mix them well. 8. Put the chilled egg white into a mixing bowl. 9. Beat with an electric mixer until foaming. 10. Add 1/3 powdered sugar at first. Stir the mixture at first. 11. Add another 1/3 powdered sugar. Continue to beat on medium speed. 12. Add the rest of powdered sugar. Beat until stiff peaks form. ●Preheating the Oven to 350℉/ 180℃ 13. Pour a big scoop into yolk mixture. 14. Slightly and roughly stir the mixture at first. 15. Fold and mix the mixture well with a spatula. 16. Pour it into the bowl with egg white mixture. 17. Slightly and roughly stir the mixture at first. 18. Fold and mix the mixture well with a spatula. 19. Pour into the 6 inch baking pan. 20. Scrape the batter from side to the center. 21. Turn down the temp. to 325℉/ 160℃ and bake for 25 min. 22. Turn up the temp. to 350℉/ 180℃ and bake for 10 min. ●Making the Filling 23. In a mixing bowl, add heavy cream. 24. Add powdered sugar. 25. Stir the mixture at first. 26. Beat the cream until soft peaks form. ◆ 30 min. later ◆ 27. Drop the cake several times to release hot air. 28. Flip the cake over and cool it upside down in the pan. 29. Press around the side of the cake. 30. Remove the cake with your hand. 31. Cut the cake in halves with a long knife. 32. Spread a thick layer of whipped cream. 33. Cover with the top piece of cake and slightly press down. 34. Dust powdered sugar. — 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� ... https://www.youtube.com/watch?v=o1f6nT8W5GA

胖嘟嘟的方塊奶油餐包超可愛的！其實這個奶油餐包直接吃就很好吃了，麵包體蓬鬆柔軟，按下去還會回彈，沒有華麗的口味或餡料，只有麵包本身的奶香與味蕾直球對決，所有材料都是基本款，但吃起來就是越嚼越香！ ：食譜： ○波蘭種 高筋麵粉 180 g 水 180 g 酵母 0.5 g ○主麵團 高筋麵粉 240 g 中筋麵粉 120 g 牛奶 110 g 雞蛋 1 顆 酵母 4.5 g 鹽 1/2 小匙 糖 50 g 無鹽奶油 25 g 蜂蜜 10 g ■中文完整圖文食譜：https://bit.ly/46hpSh4 I made the best food in Texas Roadhouse, their rolls! I want to make not only their outlook, but also the texture and flavor. And, I made it! It's so fluffy and soft like a pillow. I can literally go to Texas Roadhouse and just ate their rolls instead of a piece of steak. ：Recipe： Ingredients▼ ○Poolish bread flour, 180 g water, 180 g instant yeast, 0.5 g ○Dough bread flour, 240 g all purpose flour, 120 g milk, 110 g egg, 1 ct instant yeast, 4.5 g salt, 1/2 tsp sugar, 50 g unsalted butter, 25 g honey, 10 g ：Instruction： ●Making the Poolish 1. In a mixing bowl, add flour and instant yeast. 2. Stir in water. Mix until well combined. 3. Cover with a lid and let it sit at room temperature for 1 hr. ◆ 1 hour later ◆ Transfer to a fridge for 8 to 12 hours. ◆ The Next Day ◆ ●Making the Dough 4. In a mixing bowl, add milk, egg, sugar and yeast in order. 5. Add flour, poolish and salt. 6. Mix all ingredients on low for about 3 min firstly. 7. Cover with a wet cloth and let the dough rest for 30 min. to autolyse. ◆ 30 min. later ◆ 8. Beat the dough on medium for 5 min. 9. Add softened butter. 10. Mix the butter on low for about 3 min until well combined. 11. Flip the dough over occasionally. 12. Knead on medium for 5 to 7 min until you can stretch the dough thin like a windowpane without breaking. 13. Windowpane Test: flatten the dough with your fingers and hold it between your thumbs. Stretch the dough thin like a windowpane without breaking. 14. Cover with a wet cloth and let the dough proof for about 40 min at a warm place. ◆ 40 min. later ◆ 15. Place the proofed dough on a baking mat. 16. Pat some hand flour on the dough. 17. Slightly press down to deflate the dough. 18. Fold the dough and shape into a ball. 19. Cut the dough into halves. Place half dough into a bowl, cover with a wet cloth and transfer to a fridge. 20. Shape half dough at a time due to the dough is too big. 21. After finished the first dough, remove the other from a fridge. 23. Slightly knead to deflate the dough and shape into a ball. 24. Roll out the dough. 25. Flip the dough over and roll out to a rectangle. 26. Fold the dough in half. Slightly roll out the dough. 27. Flip it over and roll it out again. 28. Cut on the middle and cut it the other way to 5 parts. 29. Transfer the small dough onto a baking sheet. 30. Finish 20 pieces in total. 31. Cover and let them rise in a warm place for about 30 min. ◆ 30 min. later ◆ ●Preheating the Oven at 375℉/ 180℃ 32. Brush a thin layer of milk on the surface of the dough. 31. Transfer to preheated oven and bake at 375℉/ 180℃ for 15 to 20 min. ◆ 15 min. later ◆ 32. Enjoy! 33. The best way to enjoy is spread with homemade cinnamon butter. ◆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=_sRw4PxzRgo

... https://www.youtube.com/watch?v=BA4MAAZQ6Ss

用自製草莓粉來做草莓口味的菠蘿麵包！自己烘的草莓粉實在太香了，草莓本身的香氣就很濃郁，再經過乾燥濃縮後，看起來少少 10 g 的草莓粉，其實含有好幾顆草莓的精華，如果想吃到真正的草莓口味麵包，一定要試試這份草莓菠蘿食譜！ ：食譜： 食材▼ ○麵包體 高筋麵粉 200 g 水 125 g 酵母 2.5 g 糖 20 g 鹽巴 1/8 小匙 無鹽奶油 15 g ○草莓菠蘿皮 高筋麵粉 55 g 糖粉 30 g 蛋液 15 g 無鹽奶油 30 g 草莓粉 10 g ■自製100%草莓乾：https://bit.ly/3AJhvLP ■中文完整圖文食譜：https://bit.ly/34CYkrm Since I was a little girl, the pineapple bun is my favorite bread. I always went with it when my dad brought me to bakery. I couldn’t believe I can make it by myself after 20 years, but I really did it! I even made it with real strawberry to add some fruity taste and it is too good to not to share! It’s a hand-kneading recipe. You don’t need to own a stand mixer. It’s not hard to knead the dough if you let it sit for 30 min before starting to knead. Just give it a try! ：Recipe： Ingredients▼ ○Bread Dough bread flour, 200 g water or milk, 125 g instant yeast, 2.5 g sugar, 20 g salt, 1/8 tsp unsalted butter, 15 g ○Strawberry Topping bread flour, 55 g powdered sugar, 30 g egg, 15 g unsalted butter, 30 g dried strawberry powder, 10 g ■Homemade Dried Strawberry：https://bit.ly/3AJhvLP ：Instruction： ●Making the Bread Dough 1. In a mixing bowl, add yeast and sugar. 2. Pour into water or milk. Mix them well. 3. Add bread flour. Mix them well. 4. Slightly stir them into a dough and then knead the dough into a ball. 5. Cover and let the dough stand for 30 min. ●Making the Topping 1. In another mixing bowl, add softened butter. 2. Sieve powdered sugar into the mixing bowl and Mix them well. 3. Add 15 g egg and mix them well. 4. Add 55 g bread flour and mix them well. 5. Add dried strawberry powder and mix them well. 6. Wrap the topping dough in a baking paper. 7. Place it in the fridge until needed. ●Kneading the Bread Dough 1. Transfer the bread dough to a baking mat. 2. Add salt. 3. Knead your dough! Pick up the dough on one end and gently slap it on the baking mat. 4. Repeat the action several times until the surface became smooth. 5. Slightly flat the dough and put butter on the dough. 6. Wrap butter in the dough. 7. Knead until stretching the dough thin without breaking. 8. Wipe a little oil inside your mixing bowl. 9. Place the dough into the mixing bowl and cover it. 10. Place it into a food dehydrator for the first rise. 11. Set 95℉ / 35℃, 1 hour. ◆ 1 hour later ◆ 1. The dough won't spring back when pressed. 2. Transfer the dough to a baking mat. 3. Slightly fold an ... https://www.youtube.com/watch?v=iRgEpThNI_I