[:hk]節日[:en]Festival[:]


蜂蜜檸檬烤雞【節日宴客料埋】Lemon Roasted Chicken Recipe
   無論中西節日,雞料理都喜歡「全隻上」,明明切成部件快醃入味,烹調時間快速又節省能源,大家卻偏偏喜歡「烤全雞」,心甘情願先醃一晚,再烤 1 個小時或以上,只因為「全雞」存在感強大,豪華體面,烤全雞一出,其他的聖誕菜式頓時變成拌桌配角。聖誕節肥丁也愛做烤全雞,和蔬菜一起烤,營養均勻。這道料理沒用太多調味料,醃料只有迷迭香、檸檬、蜂蜜和奶油,和烤出來的雞汁混在一起,味道清爽,蔬菜吸收了醃汁和雞汁,味道豐富,非常好吃。 成功烤雞的幕後大功臣,還有肩負烹調任務的 BOSCH Series 8 蒸烤箱,除了傳統烤箱的「熱空氣」,蒸烤箱還能放出蒸氣,結合「蒸氣」和「熱空氣」烹調的菜式,能鎖住肉類的水份和鮮味,皮脆肉嫩,雞胸的部份也烤得嫩滑多汁,吮指回味。肥丁第一次使用這台蒸烤箱烤雞,選用了配備的「全自動進階烹調模式」,只需在操控屏幕上選擇想烹調的菜式,蒸烤箱就會自動調校最佳的加熱模式、溫度及煮食時間,而這些設定是可以自己微調的,用起來非常方便。此外,大家都關心這台蒸烤箱水源是如何接駁的,BOSCH Series 8 蒸烤箱有獨立的水箱,不用直接連接廚房的水源。   材料 全雞 1 隻 醃料 黃檸檬 4 […]

Lemon Roasted Chicken Recipe



低卡豆腐發泡奶油霜【不含奶油】Vegan Tofu Whipped Cream
Buttercream on cupcakes are really beautiful and charming. However, either butter base or cream cheese base frosting, are very high […]

Vegan Tofu Whipped Cream







收到 Yahoo 奇摩超級商城寄來的台東埤南糙米,邀請寫一份食譜,食材來自台灣,肥丁就想起古早味傳統黑糖發糕。製作傳統發糕大致有兩種方法,第一種「硬漿發粿」,把米漿脫水,脫水成粿粹,以酵母來膨脹麵糊。另一種「稀漿發板」,米漿不脫水直接加酵母發酵,後者通常加入大量麵粉和米粉,以幫助成形。

Brown Sugar Steamed Cake


焦糖醬【天然楓糖漿】Maple Syrup Homemade Caramel
Ingredients 80 g Unsalted Butter 40 g Maple Syrup 1/4 tsp Himalayan Salt 1/4 tsp Homemade Vanilla Extract 1/4  ( DIY […]

Homemade Maple Syrup Caramel


焦糖爆米花/素食焦糖醬【一次成功】Stovetop Caramel Popcorn Recipe
Make your own fresh popcorn with heavy-bottomed pot deep on stovetop is easy and magical.  Try this method and you will […]

Stovetop Caramel Popcorn Recipe



焦化奶油【烘培寵兒】Homemade Brown Butter Recipe
Browned Butter is butter cooked until it has melted into a liquid, the water has cooked out, and the milk […]

How To Brown Butter



純手工天然自製巧克力【香純馥郁】Raw Cocoa Butter Chocolate Bar
Easy, 5 ingredients dark or white chocolate bars made from scratch. Refined sugar free, vegan and gluten free, and seriously […]

Raw Cocoa Butter Chocolate Bar







Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut […]

Kuih Bangkit (Tapioca Cookies)


Ingredients  Dough A ( Panettone Mold ( 5@Diameter 9 cm x 9 cm H ) 40 g  Cake Flour  ( Unbleached […]

Panettone





廣式白蓮蓉月餅【傳統中秋】Traditional Mooncakes
Ingredients  ( Makes10 @ 50 g )  63 g Mooncake Mold 105 g All Purpose Flour 55 g Demerara Invert Syrup  […]

Traditional Mooncakes


白蓮蓉【低糖少油 ~ 月餅餡料】Lotus Seed Puree
Ingredients  ( Makes about 320 g ) 125 g Skinned Dried Lotus Seed 2 tbsp  Camellia Oil 30 g Demerara […]

Lotus Seed Puree




玫瑰松露巧克力【馥郁芬芳】Rose Truffle
Ingredients 200 g 70 % Valrhona 100 ml Whipping Cream 30 g Unsalted Butter 10 g  Organic Dried Rose Decoration […]

Rose Truffle


Ingredients 1 Fresh Coconut  ( 去皮後得淨椰肉 460 g ) 240 g Rock Sugar  ( 這是少甜的配方,糖量最多可增加至椰子重量的 70 % ) 4 tsp […]

Candied Coconut Ribbons