... https://www.youtube.com/watch?v=Mp4By1K0VZo

自己做的南瓜派果然超好吃！有甜但不會膩，每個人吃了都誇我的派皮鹹鹹的很讚，有點厚度的南瓜派特別濕潤好入口，內餡有點像南瓜布丁的口感，天氣熱的時候冰冰吃，天氣涼了也可以稍微加熱再品嘗，實在是很稱職的秋日甜點！不小心就會吃太多啊，請各位小心服用。 ：食譜： 食材▼ 全麥派皮麵團 350 g △食譜：https://bit.ly/3xTfxsb ○南瓜餡 南瓜泥 1 罐(15 oz) 雞蛋 2 顆 黑糖 150 g 鮮奶油 200 g 肉桂粉 1 小匙 黑胡椒粉 1/8 小匙 多香果粉(可省) 1/2 小匙 鹽 1/2 小匙 ■中文完整圖文食譜：https://bit.ly/3fiDdjl Pumpkin season is on the corner! Let’s make a lovely pumpkin pie to celebrate FALL’s coming  This pumpkin pie has warm spice flavor and soft texture of filling. All the Fall flavor is inside this slice of pie! Save the recipe because you will need it in the nearly future. . ：Recipe： . Ingredients▼ pie crust dough, 350 g △recipe： https://bit.ly/3xTfxsb ○Filling canned pumpkin puree, 1 can (15 oz) eggs, 2 ct brown sugar, 150 g heavy cream, 200 g ground cinnamon, 1 tsp ground black pepper, 1/8 tsp ground allspice, 1/2 tsp salt, 1/2 tsp ：Instruction： ●Shaping the Pie Crust 1. Fully flour the baking mat and baking rolling pin. 2. Put the homemade crust dough. 3. Cut the dough in between 1/3 to 1/4. 4. Transfer the small dough back to fridge until needed. 5. Let's roll the big dough at first. 6. Press down the dough at several directions. 7. Roll out the dough and flip the dough over occasionally. 8. Push the edge of the dough toward the center and roll out the dough again. 9. Refill flour anytime to prevent the dough stuck on the mat. 10. Roll the dough into a 2 mm thick disc. 11. Transfer the dough to the baking pan carefully. 12. Allow the dough to fit the baking pan. 13. Transfer the baking pan into a freezer. 14. Let's roll the small dough. 15. Repeat the same steps to roll the dough into a 1 mm thick disc. 16. Transfer the dough to a baking paper. 17. Transfer to a freezer. ●Preheating the Oven at 400℉/ 200℃ 18. Remove the baking pan from the freezer. 19. Line a baking paper on the crust dough and fill with baking stone, rice or beans. 20. Add granulated sugar and brown sugar. Blend the sugar and butter well. 21. Transfer to the preheated oven. 22. Bake at 400℉/ 200℃ for 20 min. ◆ 20 min. later ◆ 23. Remove the baking pan from the oven. 24. Remove the rice and baking paper from the baking pan. 25. Return the baking pan back to oven. 26. Bake at 400℉/ 200℃ for another 10 min. ◆ 10 min. later ◆ 27. Remove the cooked crust from baking pan. 28. Line a long baking paper into the baking pan. 29. Return the crust back to the baking pan. 30. Let it stand to cool down completely. ●Making the Pumpkin Cut-Out 31. Remove the small crust dough from the freezer. 32. Create your own pumpkin face with a steak knife. 33. Transfer to a freezer. ●Making the Filling 34. Open the pumpkin puree can and set aside. 35. Crack 2 eggs into a mixing bowl. 36. Beat until just combined. 37. Add brown sugar. Mix until well combined. 38. Add ground cinnamon, allspice, black pepper and salt. 39. Mix until well combined. ●Preheating the Oven to 350℉/ 180℃ 40. Pour the filling into the pie crust. 41. Remove the cut-out crust dough from the freezer. 42. Trim and soften the edge of the cut-out crust dough. 43. Place the cut put crust over the filling. 44. Allow the cut-out to fit the baking pan and filling. 45. Use a small fork to press the edge around to decorate. 46. Brush egg wash on the surface. 47. Transfer to the preheated oven. 48. Bake at 350℉/ 180℃ for 40 min. ◆ 40 min. later ◆ 49. Remove the pumpkin pie from the baking pan. 50. 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=WA40zMaNwL0

... https://www.youtube.com/watch?v=Sj658kdqtiM

黑糖蕨餅QQ軟軟、冰冰涼涼，沾滿豆香四溢的黃豆粉再配上自製黑糖蜜，這個鐵三角組合太無敵了，簡單的手作茶點，很適合吹著微風的春天午後。 ：食譜： 食材 ○黑糖蕨餅 地瓜粉 50g 黑糖 25g 冷水 150g ○黑糖蜜 黑糖 50g 水 25g 蜂蜜 1大匙 ○沾料 熟黃豆粉 10g △中文完整圖文食譜：http://psce.pw/3erfke​ Ingredient ○Warabi Mochi tapioca flour, 50g brown sugar, 25g water, 150g ○Brown Sugar Syrup brown sugar, 50g water, 25g honey, 1Tbsp ○Topping toasted soybean powder, 10g ●Making Brown Sugar 1. Add 50g brown sugar and 25g water into a saucepan. Put the saucepan over low heat. 2. Stir constantly until brown sugar completely dissolves. Turn off the heat and add 1 Tbsp honey. Stir it well. ●Making Warabi Mochi 1. Spray oil on a glass container. 2. Add 50g tapioca flour and 25g brown sugar into another saucepan. Mix them well. Stream water into the saucepan and stir well. 3. Place the saucepan over low heat. Stir the batter constantly until the batter thickens. 4. Turn off the heat. Scrape the batter into the glass container. 5. Add 1 cup water into Tatung steam rice cooker. Put the glass container into the cooker. Turn on the cooker. 6. Cool your warabi mochi. When it cool down, refrigerating it for an hour. 7. One hour later, add toasted soybean powder on your warabi mochi. Cut it into small squares. Let soybean powder completely cover all small squares. 8. Serve it with brown sugar syrup. 9. Enjoy! ... https://www.youtube.com/watch?v=A_3HVwG_VCw