tag:blogger.com,1999:blog-163654782024-03-06T23:39:27.522-05:00NYAnything{香甜好生活}Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.comBlogger397125tag:blogger.com,1999:blog-16365478.post-3003660467209201462015-08-07T04:32:00.001-04:002015-08-07T04:32:21.638-04:00香甜好生活 Chapter 2<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;">也許大家早就發現了,現在的分享的文章比較少,而且大部分是在台北。</span><br />
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原因是我們目前暫時搬回台灣住,展開人生的另一個新階段。</div>
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說來很好笑,從小在台北長大,雖然住在美國十多年,回來台灣住應該是如魚得水,很快就進入狀況的啊,其實不是。回來後發現有很事情都需要重新適應,例如天氣,非常想念四季分明的季節性,這裡好像就是濕熱,好想涼爽一點天氣趕快來!</div>
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再來,新的廚房需要一點時間來慢慢熟悉,雖然都是之前紐約搬回來的寶貝,但是收/放在哪裡,用得順不順手得需要實際在廚房裡操作一陣子之後,心理才有底放在哪兒最合意。</div>
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接下來,影響最大,對我來說也是最重要的應該是食材/食物方面。我的廚房料理原則還是一樣,所有家裡的食物可以自己做的就要自己做,手做自家製永遠是最棒的。但是環境不同,食材也很不同,我花了很多時間和精神尋找合意的食材,很多時候購買起來沒有像國外那麼方便(例如:網路購物要分很多家買,,一次要購買的量很多,超過小家庭的使用量,還有匯款轉帳好麻煩之類的),或者是商品的新鮮度和價位實在會讓人下不了手(尤其是西餐類的食材),或者有很多東西我還不熟悉要去哪裡買等等。深深的發覺在台灣下廚,倍感艱辛。希望我能夠逐漸熟悉環境,很快又可以常常變出一些好吃好玩的東西與大家分享。加油!</div>
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至於一直有陸續在更新的<a href="https://www.facebook.com/NYAnything" target="_blank">臉書粉絲頁 NYAnything 吃喝玩紐約</a>,因為粉絲超過3000人就無法更改名字(無奈。。。),所以我還是會努力的繼續在這裡與大家分享台北的新生活和廚房的點點滴滴。雖然專頁不能改成更貼切的名字,但是退一步想想也沒關係,紐約可以說是我最喜歡的城市,也是第二個家(相信有很多朋友也跟我一樣!),當然還是會繼續注意紐約的大小新鮮事的,希望大家能夠繼續支持,謝謝大家。</div>
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Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1tag:blogger.com,1999:blog-16365478.post-22618699869394912582014-12-03T13:44:00.002-05:002015-08-04T04:00:44.840-04:00美式甜點店的經典聖地 Baked Tribeca在紐約,美式甜點店其實還不少,其中在布魯克林 Red Hook 區的 Baked 可以說是大家朝聖/很喜愛的首選。但是因為 Red Hook 交通不是那麼方便,所以我一直沒有機會去看看。最近他們終於在曼哈頓開了第二家,而且地方還蠻大的(以 city 的規模來說),趕緊約了同行好友 <a href="http://www.yufeihsu.com/blog/" target="_blank">Yufei</a> 一起去瞧瞧考察一下。<br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizidpx9qSpM0aGKpLYJmvMgC3FfArZtbh3DXuo29HxYn2d6OwiareZYEysafb4WxcF9UWRWD5f4LlI2azai4n3D91xzmKONEYQdnNEWBuKHhhV4No7QD9_cahziu6drQLAlEI5gw/s640/DSC08713.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">地方是在 Tribeca 的最北邊,已經有點靠近 Chinatown 了,很容易找。</td></tr>
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<a href="https://www.bakednyc.com/about/our-story/" target="_blank">Baked</a> 是由兩位很有型的同性戀男生開的,其實他們都不是烘焙本行,一位是 producer,一位是 graphic designer,但都是超級熱愛吃甜點。在 2005 年,兩個人開始共同經營這家烘焙店(當初因為經費不足,所以開在偏遠的 Red Hook 區,剛開始幾年連 baker 都應徵不到,因為去上班實在太遠,只有公車會到,而且上班都是早上 5 點),但是他們的理想是把美國復古 Retro Dessert 的風格重新找回來,加上現代 modern 的裝潢,經過幾年的努力,這家烘焙店逐漸的被大家注意,因而生意越做越好,目前網路訂購運送至全美各地區,食譜書也出了 3 本,真的好厲害!<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOXdsaiMNFJkN2dyONRGe2YDySMKAUXZM3kVEEtRQbTQz-nsPuzO0p9VGGYCjw9y0-oPpWH9NFm5Ase6NbUpQyeT_LMx_ScKgVxeg_CTX4NKpZCZkvL0HI7bIgytx8y2SRqUbqg/s1600/DSC08717.JPG" width="640" /><br />
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<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirL9PkGTgetZSbEUIenEnp_USFi_tYLvAqooxzlVZ419IDL6QpEnb4GPG4pArZ71efr_U9YZtM5-CYg2e3K1g9S7f4UT0cy6CCIOmFVZWr6qPVqY13pZtU0giYzD5tQfI1MO5RxA/s1600/DSC08716.jpg" style="margin-left: auto; margin-right: auto;" width="425" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake Pole 蛋糕鋼管展示。店還沒開之前就在網路上看到這裡會有一個全世界唯一的 cake pole,哈哈哈,太有趣了!因為以前這個地方應該是一個 club,他們想保持一點原有的風格,於是把它留下來,做成蛋糕展示鋼管秀,真是有特色。</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">一走進來感覺很寬敞</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiki1LZLVyVq74ljEH-n-wLqKWFW-aUO7X3evurlWovQUlxCsKgmGm15AiYoIQmY1me0p90cyBS5os4G8OwIfEwGzaMP3n6sPh6BZCJeoBz53d8W5wjCGwAyVkCh2prIW4UNDWxHA/s640/DSC08741.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">晃了一下,照了幾張照片,一轉身怎麼人潮突然湧了進來!</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl7b7CSJBgGsXZA5ILOizZY-hUibZiNwXEtN86KmSWlqq6kmPEZBp__Zc9XZrMFXjFbo0WLcQiQp1n5mdhb7pSKhHpXKshavrhKMtZXO4dN5FdWaWon11vGTn8ScNZtqtuQPQIQ/s1600/DSC08742.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">布朗尼+巧克力碎片餅乾,啊,太完美了,一石二鳥,一次滿足兩種 craving</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMSbzUw-1p3TK5uXV0iTXkWNFmNsKVCAzBmarjuVZN-uLNUmb8KpMeuyTnhBR6S9LFXbsX7Wtnq1HB14u3JbXtG0kMDg5bW9cpf5XisfaTlHEImHLRZIB8HnLjv4HkJQzMarrtg/s640/DSC08718.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">一整櫃的甜點,好過癮!</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMTy5MsCh1LHFnq67slgHn_60RqjOlArPZuVoSspK319GNl9e273pGNL4HiyzPuDtkwr0uztiuu5_83SpD0aB_OtkYeP9wQuOr21PnjBJQuTsbCo1ixS3qw9lENnsWmfQrVQsFQ/s640/DSC08719.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">經典美式餅乾</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bHlq-g-3P0fpJdBYJ-ThN5M4Rf9NbBBRj7bYgB9S0lz6Ir9Aqly7KwFmhb_I8GiqiTqSFHdMfWVvbDUIgrYfJTsKg77fWQk_nBPZeSkxQwbyXKioCm8PT2zMt0tu9lr3PeOjLQ/s640/DSC08720.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet Cake 紅絲絨蛋糕,看到這個馬上知道等一下要點什麼。</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6-ZP0T3FqH8XLuG7N3OkLgAfaDJvsK8WqRHJ63KiVSIe2bBx6o2nuA0t01Oj8WCzg_OpzVCp8yc4rolWSiZmIdS2BmqkbDx1muEKHZhywhBYZHrTzjK9-6E7GMmmkHt535tgWw/s640/DSC08722.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee Cake 當早餐不錯</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gd3kuEL8zcSBvSpgWS9giFAKE0qj0oij8JTszqoNgTLVpCKRSMgu7iP3WSNcmJ46JMXQqJIyo1Qwoo-oXjzz3IZ0UHGdHTt3Qkz78KUy47B4Ym5q9zquJVnL2rbHvFz4IKTHVg/s640/DSC08724.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">在美國永遠不會退流行的杯子蛋糕</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pkPke7Cq_fvTwCHa2J_wvpmr2qLtutC6p0_gqBS1qKVMgE52wxLyZYWMunl7K3TzL0A7h20JyhR0Fu9b49VG27aXygU3rf2Pjfl845rGMe7ARyQe6-i-Cj5cdGQyFQgKjYxtwg/s640/DSC08725.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">司康,瑪芬,比司吉也是很受歡迎的品項</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HO24sSL1RZt1RvGgeQgAR0MfCChOF2Bb5gQdXhAHkDWXSMWozQLS6mZf35TvWNnSxxGEthltVE3d-t7jLzBKg4D0Usl-EdT9nns5Le2CqQiUWNNHH2JG-CT4EHedeLfXtOsvqA/s640/DSC08727.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">也有鹹口味的,聽好朋友 NYDeTour 說 Savory Bread Pudding 好吃,下次要來試試</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIgzfkv07N-C76BpUXHvOCzTdgWH-AauoIfEynrFFD_o163eLxP12AmtdfKWLKox-AvIMer0U2q4eFpPms9gmjTdjGSoH8yxFdHdJA4B-UR_deu6ltLW-5QTcFyHKR-Cd4RIKAA/s640/DSC08735.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">也有一些放在冷藏櫃裡的甜點</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TcbWV-5kQNmG5EIv7BO2aIKBJ54w3uky4ir20ItTEZ6PMzFkMiZyX0UzpahTFIcS0FtfHt-TYfs0cFdIri799ihf1hBVJOOr5_L5702JFsVOFngRlt9RjGs4uyo3JZcIUFGCmg/s640/DSC08736.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">花生巧克力米果 bar 和檸檬塔看起來也不錯</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7DMZBkykg_8gsvBeWD6CQgqViNoFpoT8XRCOdq1V51Nyg3p3kGUeb941sZNe0ov_MROGOJJCa5QCPKBBvPo5vvSy3ban0Qz0giuiNnrarKG4OvYunWaN9D9UCPAsYisl0J1t9A/s640/DSC08743.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
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就在邊排隊邊看等會兒要點什麼的時候,老闆之一的 Renato 突然出現!而且剛好就服務我一人~幫我點餐,切蛋糕,而且看到我拿著相機,就自動擺好 pose 讓我照相,哈哈,我今天也太好運了吧,最近似乎走名人運喔,之前買杯湯,也是<a href="https://www.facebook.com/NYAnything/posts/10152876354966419" target="_blank">大廚親自服務</a>,走路有風了。<br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIH-VojJG0FPIlZUGQdtUU_YiJCY5oht3yi6U1s0dk5gToBmlTeb4QI5kf0wwP4HXJZgbLadHMY32C360Qohdb-yfF_jLuZoFuEryLcq1H3gCzAKUTfh9Fr-HED7i4vinaHeYJw/s640/DSC08734.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">已經包裝好的 brownie 和 blondie 就放在結帳櫃台,買幾個帶走超方便</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z0sJetIjEpEe2vt4bvVSfQNHFbVi7_NZmxyWEzuR8zqbMW1wts6Efm6yjmyYBM7Ieo0WX2sb4qQyp0FxmZmWgF25pM17x1JjrZR_wxj0nXro-Kx2kVhz4rzMuOBRH8sq0f2USA/s640/DSC08733.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">喜歡白色的義大利咖啡機,好優雅</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrHLJOkv437Y-xcDO2ZpWekR431zE2boCY9UR4XtQ82xpPljqwJYRzzTrBIze4gKXHn1UuUOw2rnerRAh_UTJuJuukBFWJMJf3Uf4RrFbkbQ_zSioww-F-WClGgX9WgOTsjbBew/s640/DSC08730.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">觀光客常買的紀念品</td></tr>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyoET6Mr2pDAGN1VkVr94q5h8KImcArxw4AmHtvGve-llQCoh44I58yhlp3DmnegwPDHyABaJJmllGjeMGfCrxRTpu3hwjZfLcbnqVhR6GA9Mrqqe_F6HGFLbRQkWtZGEJgqjCg/s640/DSC08731.jpg" width="488" /></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFBCzygOJpjjckXeOLUkTgu-F7DGyfRysAHsfF1AKA7nD2MC6IO91xuLwTwNaWCtdUjGEJopd9sJAlt4ULzaXzVWxSGt6XnXc8kwZBZImfdEO1M8DZs8tgl7uV0S2_sLqZETPiQ/s640/DSC08732.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">廚房就在座位區旁邊,聽說所有東西都是在這裡現做的,也許下次有機會看到他們的工作情形</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4YxL6HxxmKdlKffBnGAZtK5hsJUJuqL33S76wkr8hYvLzeflFxSUR6fW_Ot835FRAyQyioQppOkIL65aixAtGK-VWJKZlECTGovJLhBa0cOV0b7912UtqSmBMSZb5A_rWqKfkw/s640/DSC08744.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">我點了美式咖啡+紅絲絨蛋糕</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0iSRyVmtEoEmVrLcITx2TPZU2qRm4fM4PQN5Jvm4UaP8buGddjScpHYOLJ-VL6JmJwy20xFgRTN3hrVcHzf-yHX_qOB2iJnWl_Tuurq06tSPck65tzHk5gAYzGc1Y6x36FJGKA/s640/DSC08746.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet Cake with Cream Cheese Frosting 雖然美式蛋糕總是偏甜,但是久久沒吃還是會想念。喜歡甜食/屬螞蟻的人應該會很喜歡他們的蛋糕。</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBISEY9o3lsCeiDf1jlJId9OtH0RXb35eOnhwlHIhK3DN4rpupYZk8hEUMaZ-QQtccx2cQ-D_jXbSlv2myXbGCWBw26u_v_ReuuHjSahO5a5FuC-YhHtn9C56o_BCgySmycgRCg/s640/DSC08747.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yufei 點了 Brookster 和檸檬杯子蛋糕,杯子蛋糕裡面還有填了凝乳,好吃,小糖花超可愛</td></tr>
</tbody></table>
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我和 Yufei 因為太久沒有見面 ,兩個人點好東西之後就找到位子坐下,速速拍好照之後就使開心的聊天,回到家我才發現完全沒有照到座位區!?哈哈,盡拍謝,那少拍的座位區就請大家自己來看吧~<br />
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<a href="https://www.bakednyc.com/" target="_blank">Baked Tribeca</a><br />
279 Church Street<br />
New York, NY 10013<br />
212.775.0345<br />
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7AM-9PM everyday<br />
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<iframe frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12095.890704467623!2d-74.004774!3d40.718618!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0xcaa42bb06e01335f!2sBaked!5e0!3m2!1sen!2sus!4v1417631789849" style="border: 0;" width="600"></iframe><br />
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<br />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7127837 -74.00594130000001840.3275957 -74.651388300000022 41.0979717 -73.360494300000013tag:blogger.com,1999:blog-16365478.post-76442951542570016062014-05-23T12:43:00.001-04:002015-08-04T04:01:29.869-04:00在威廉堡的甜點冒險 Patisserie Tomoko好久沒跟大家介紹紐約的甜點店了,最近發現這家目前還很少人知道的地方,趕快推薦給大家,我猜不久以後就會是人山人海了。<br />
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這是一家日本甜點師父開的 Dessert Bar,看名字就知道。在網路上查到的資料,她是幫忙東村茶庵打出名號的早期黑手,陸續也在幾家紐約大餐廳裡工作學經驗,去年年底在威廉堡開了這家 cafe。<br />
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地點是在 MaCarren Park 旁邊,從 L strain Bedford Street 出來要稍微走一下,但是很好找,附近環境很棒,吃完甜點散散步也很不錯。<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOAFuOjDopmBpLc0yeLwhaZs3rwWg8Rvpz93xWPzeLZEQykveJqrvyEVnLk209YbgCGOg5E_mHPiTbanUV1Fl0djHA5YwRpoKyKuwsFLHQleYHAV9q_2h7pCBB-mEyT7enqC6xA/s1600/DSC07913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOAFuOjDopmBpLc0yeLwhaZs3rwWg8Rvpz93xWPzeLZEQykveJqrvyEVnLk209YbgCGOg5E_mHPiTbanUV1Fl0djHA5YwRpoKyKuwsFLHQleYHAV9q_2h7pCBB-mEyT7enqC6xA/s400/DSC07913.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">最喜歡有落地窗的地方了。</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefO0wUMXyO9TWl6IVMp774_jtolR8cZ5qLvKZL9hK6TSS99P0udpfi0lcuKi7do4reEuP-U4vfu_lV7tlw_ZS-iGeBCP-pAJFxLEFql8diiLFRQsKJubqY9gWMHWEK6biU3Y0iQ/s1600/DSC07912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefO0wUMXyO9TWl6IVMp774_jtolR8cZ5qLvKZL9hK6TSS99P0udpfi0lcuKi7do4reEuP-U4vfu_lV7tlw_ZS-iGeBCP-pAJFxLEFql8diiLFRQsKJubqY9gWMHWEK6biU3Y0iQ/s400/DSC07912.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">整間店就是一個吧台,旁邊還有一些矮座位。</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZMlMHQuunw2qNjoEgmz39YU_seKWFdFD4z9pGWbz9rFFa7_CMEEHyOXzEWA6YjX2vLt1eHBHP74dEShoMkE6XZ2IAHmBpweHNy13PTW9gX2IY5cu-Au3-GaulRQAvqOPVJAoTg/s1600/DSC07879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZMlMHQuunw2qNjoEgmz39YU_seKWFdFD4z9pGWbz9rFFa7_CMEEHyOXzEWA6YjX2vLt1eHBHP74dEShoMkE6XZ2IAHmBpweHNy13PTW9gX2IY5cu-Au3-GaulRQAvqOPVJAoTg/s400/DSC07879.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">很喜歡這個吧台給人的感覺,東西擺的整整齊齊不擁擠,而且餐具器皿都很美。</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuRHNrmGdDy7u2C84VYCfOR5mtrSvpDqxViPx6-8zsdK3axL5c0ZVx8bsZRGiDzBd3drY9Q_NPXK292DllZVXtfmI1-wydo9Iqp_yI5PK-iulOCtJ-IjD5MCvBFiVQmETUQ73xQ/s1600/DSC07875.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuRHNrmGdDy7u2C84VYCfOR5mtrSvpDqxViPx6-8zsdK3axL5c0ZVx8bsZRGiDzBd3drY9Q_NPXK292DllZVXtfmI1-wydo9Iqp_yI5PK-iulOCtJ-IjD5MCvBFiVQmETUQ73xQ/s400/DSC07875.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">綠茶。櫻花杯很優雅。</td></tr>
</tbody></table>
我們 2 個女生各點了 2 種甜點,因為都是漂亮又好吃,最後又多點了一樣,好奢華~~~<br />
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除了這些單點的品項以外,還有 Dessert Prie Fix (2 or 3 courses) 甜點套餐,不知為何大概知道下次還會再來吧,所以今天一進門就打定主意要單點!有看到其他客人點套餐,看起來也都很不錯,真的是下次再來的選擇了。<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LxfoQx7p9xXLoEKcaBFt_x6JN2uS19JrQwp3iizNQI2fl5HVD3CLuo38dmfL7v3e7X9Zp7R_5-CpQsAYGn55pYTg5EDtF_FNjC2RfFlgLd-jvyr3503SpO8IdRVI_0iSbVZ97Q/s1600/DSC07881.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LxfoQx7p9xXLoEKcaBFt_x6JN2uS19JrQwp3iizNQI2fl5HVD3CLuo38dmfL7v3e7X9Zp7R_5-CpQsAYGn55pYTg5EDtF_FNjC2RfFlgLd-jvyr3503SpO8IdRVI_0iSbVZ97Q/s400/DSC07881.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Tea Cheesecake Tart</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtliQc9gqUgM5emg8CJLDrid0kRhAEy1r1AkkK0NkZdiY6a-umoY8kBJ2xb7AvitLh5nwZtTyKMpY_tD1h483nUrzQZkUdPwy-qGU8_eiHeL89v0PHLyfkPprh4coYj6vctIXocg/s1600/DSC07882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtliQc9gqUgM5emg8CJLDrid0kRhAEy1r1AkkK0NkZdiY6a-umoY8kBJ2xb7AvitLh5nwZtTyKMpY_tD1h483nUrzQZkUdPwy-qGU8_eiHeL89v0PHLyfkPprh4coYj6vctIXocg/s400/DSC07882.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Berry Tart</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL0K2oNAT9yHRixATkChGKwesDzJuC4TLHecim39YlKu0m5fOlhEGLnfY2hiTB7tlBvU_jBPi1_x55LBbut3FDVQyCwk67wBWX1JqHmk_FIVJbV_IkZ1zRpZ7fJHPFbqg43DGMA/s1600/DSC07883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL0K2oNAT9yHRixATkChGKwesDzJuC4TLHecim39YlKu0m5fOlhEGLnfY2hiTB7tlBvU_jBPi1_x55LBbut3FDVQyCwk67wBWX1JqHmk_FIVJbV_IkZ1zRpZ7fJHPFbqg43DGMA/s400/DSC07883.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">夢幻組合嗎?相信很多人都喜歡。</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez77rvsfKqdPHuiP7HqTxqdKrldrtT8iBzSn5yJwdTceS92H_9hjzR-3l2C6KpKTDxwLmEDY_cpmC7zjptLDw1__wSSKhlqdPjL013LzYWCWFDcnQJKvLW65ewp18ud3mZnQVCA/s1600/DSC07890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez77rvsfKqdPHuiP7HqTxqdKrldrtT8iBzSn5yJwdTceS92H_9hjzR-3l2C6KpKTDxwLmEDY_cpmC7zjptLDw1__wSSKhlqdPjL013LzYWCWFDcnQJKvLW65ewp18ud3mZnQVCA/s400/DSC07890.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">名符其實的香檳下午茶</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjXIZFrMmzWQs5JrJfBtZdP8_gCpfU_rVtUIBEisxWBHxp4-9c_2esbaP6-Paeu9mOTHPNMpK13v6_cBULBRyn5OrAhT_d8z0D3VWgijAmqUYA6BqAwAfmwP5ve3kXimQpHsGXA/s1600/DSC07885.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjXIZFrMmzWQs5JrJfBtZdP8_gCpfU_rVtUIBEisxWBHxp4-9c_2esbaP6-Paeu9mOTHPNMpK13v6_cBULBRyn5OrAhT_d8z0D3VWgijAmqUYA6BqAwAfmwP5ve3kXimQpHsGXA/s400/DSC07885.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Tea Cake</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wqpX7hRgdqL3OTbfSek0QiN6qg1knIi1qMchMQHJbG03C1zGrnxNNNyUUCktDTAYV9oBzphbDq5L2LvA0mgMkbt5qaw1n2tWjPKMViCQ5WmXPZQhykuNJSlnB80P6jPET1NIUA/s1600/DSC07887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wqpX7hRgdqL3OTbfSek0QiN6qg1knIi1qMchMQHJbG03C1zGrnxNNNyUUCktDTAYV9oBzphbDq5L2LvA0mgMkbt5qaw1n2tWjPKMViCQ5WmXPZQhykuNJSlnB80P6jPET1NIUA/s400/DSC07887.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Hazelnut Coffee Dacquoise</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKL62-ZIkZplL4WeyXjGMZ3-shaphHAOEx1i0kauMnxhikJEuUcP80tHmBGC0GoK9b4JovxeJJ4yGR-nRDe-mddYlVb0dpg35W0K0X-3WmkbjMAmvBR4t29RHg8OTtYg0uP1NqQ/s1600/DSC07891.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKL62-ZIkZplL4WeyXjGMZ3-shaphHAOEx1i0kauMnxhikJEuUcP80tHmBGC0GoK9b4JovxeJJ4yGR-nRDe-mddYlVb0dpg35W0K0X-3WmkbjMAmvBR4t29RHg8OTtYg0uP1NqQ/s400/DSC07891.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">好久沒吃到這個蛋白餅了,不錯,而且沒有甜死人。</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6NqAE-MCo2zI1MUseFVEsKe4mFwJLpMJRKgL5RYfejeqJnjwGBL_3ciEU2v-D_VCXwMpjj7e-KIP0CytBodYDF9ZYd0bBRM69kMrONYYXjpnN17XnhXZPY1RWbQ4vjcJlNlomw/s1600/DSC07904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6NqAE-MCo2zI1MUseFVEsKe4mFwJLpMJRKgL5RYfejeqJnjwGBL_3ciEU2v-D_VCXwMpjj7e-KIP0CytBodYDF9ZYd0bBRM69kMrONYYXjpnN17XnhXZPY1RWbQ4vjcJlNlomw/s400/DSC07904.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">最後加點的 Earl Grey Pudding,不過我們覺得 Earl Grey 的味道可以再重一點。</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_uwmWOj6OVz4YtdmwVIdvKurmOkJjbgNrmsFQy_LqZ6PGpZdqbS-79DVL-17sGu_R5OrKXiIFvnc1_qwkgnbchVIaP_8iEVetgnsZpBtOUl0awh1yJoz88FK_UUvSFGyccC8xQ/s1600/DSC07896.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_uwmWOj6OVz4YtdmwVIdvKurmOkJjbgNrmsFQy_LqZ6PGpZdqbS-79DVL-17sGu_R5OrKXiIFvnc1_qwkgnbchVIaP_8iEVetgnsZpBtOUl0awh1yJoz88FK_UUvSFGyccC8xQ/s400/DSC07896.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">甜點櫃</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIBV5ihSdj19r4A39UKpg_dGG0f7bFts6sgTwp2e5nAu29QD7NT59hs_6SjxI128kQpCIUB9n7nCIfmFh3WV1zfVGbr3E0aqbP-T9CaN1uZ2wqYqesTqrDkIhiTw-AcaOG1csVA/s1600/DSC07895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIBV5ihSdj19r4A39UKpg_dGG0f7bFts6sgTwp2e5nAu29QD7NT59hs_6SjxI128kQpCIUB9n7nCIfmFh3WV1zfVGbr3E0aqbP-T9CaN1uZ2wqYqesTqrDkIhiTw-AcaOG1csVA/s400/DSC07895.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">外帶的 cookie box</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9vA8eFF-FnSA-w12K7RD2axabPIBQkjPa9r6XE9Mp935ydHUZPhdoMw4b_QOxT-m721fwjTTKtdx8UQD0Hzq_COtizgC7NCvjjntlTJwshOP5j7OiNzpyAxmbQnCjfPk3hcPXg/s1600/DSC07900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9vA8eFF-FnSA-w12K7RD2axabPIBQkjPa9r6XE9Mp935ydHUZPhdoMw4b_QOxT-m721fwjTTKtdx8UQD0Hzq_COtizgC7NCvjjntlTJwshOP5j7OiNzpyAxmbQnCjfPk3hcPXg/s400/DSC07900.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">也有很多口味的冰淇淋可以外帶</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGb5exGSsobcUpT9v6YpRz_239WZitxkDjw-Vk3ZXUxEDI6ffikPt-DO3GO3dXX_PW5SAyKcFCD3uDGXs_riJoM7NZKM5ru9GpJ1GAS3qtrXImTActnZTpkahNofwo_7IHeT7TA/s1600/DSC07884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGb5exGSsobcUpT9v6YpRz_239WZitxkDjw-Vk3ZXUxEDI6ffikPt-DO3GO3dXX_PW5SAyKcFCD3uDGXs_riJoM7NZKM5ru9GpJ1GAS3qtrXImTActnZTpkahNofwo_7IHeT7TA/s400/DSC07884.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">大家知道背對著我們的那位是誰嗎??? 我一到那邊,我朋友就很興奮的跟我討論說她覺得那位是 Chistina Tosi,也就是 <a href="http://milkbarstore.com/main/press/" target="_blank">Momokufu Milk Bar</a> 的甜點主廚,我們兩個七嘴八舌的討論著要不要問她,過了好久,等甜點都快吃完了,最後才終於懷著懷疑又興奮的心情詢問,結果真的是!!! Chef 超級 sweet 和 親切,而且 super tiny! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdGAIIDzQSxN3Os6l4WKGoYwLxW6-xa71pWkSSNSeBc_DpqGJ_WLjDGQnyp9Dh9VB71ugvEPEu2nzwacP2aeGiB91zOz9BZB13KOYqtAberU3dpXJuJcr3dzoujrDVdRKU_t6jg/s1600/DSC07905.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdGAIIDzQSxN3Os6l4WKGoYwLxW6-xa71pWkSSNSeBc_DpqGJ_WLjDGQnyp9Dh9VB71ugvEPEu2nzwacP2aeGiB91zOz9BZB13KOYqtAberU3dpXJuJcr3dzoujrDVdRKU_t6jg/s320/DSC07905.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">好友 Matilda & Chef Tosi</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ooR-Ot-6AIjf3wEJ_6GoUrNFnaPO8kHNSWGK13uZpaBdE_hGr54BE9lyelJTPbv3S9YPjfDyxBQNo3hnl0ZgHRJF4-Ahy3pboJnCftfqHr9XKU26XubqAk5BvHNmbaGaJEQqjg/s1600/DSC07914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ooR-Ot-6AIjf3wEJ_6GoUrNFnaPO8kHNSWGK13uZpaBdE_hGr54BE9lyelJTPbv3S9YPjfDyxBQNo3hnl0ZgHRJF4-Ahy3pboJnCftfqHr9XKU26XubqAk5BvHNmbaGaJEQqjg/s320/DSC07914.jpg" width="265" /></a></div>
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<a href="http://patisserietomoko.com/" target="_blank">Patisserie Tomoko</a><br />
568 Union Ave<br />
Brooklyn, NY 11211<br />
718-388-7121<br />
<br />
<iframe frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3024.0123465786232!2d-73.95221839999998!3d40.71774469999993!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x89c2595b96142e07%3A0x2cf6cd61ada3374b!2s568+Union+Ave!5e0!3m2!1sen!2sus!4v1400862781039" style="border: 0;" width="600"></iframe>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1Williamsburg, Brooklyn, NY, USA40.7064461 -73.95361630000002240.6822436 -73.994128300000028 40.7306486 -73.913104300000015tag:blogger.com,1999:blog-16365478.post-84443679616816186002014-03-19T15:54:00.000-04:002014-03-19T15:54:30.036-04:00[本周的好生活] 印度奶茶煉乳<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0gfQSisSQfnvGf0sizaewv8KuXcDUQZEK8YhbYgvCCxSSGPMGkFf3eqCz11g0Lyh-eug_RhaYIDFd9ipch9ZgNFautXoKJguUGILU3u9CL52DqL9W94SwDwGJrEYMXK9pOn-ZQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0gfQSisSQfnvGf0sizaewv8KuXcDUQZEK8YhbYgvCCxSSGPMGkFf3eqCz11g0Lyh-eug_RhaYIDFd9ipch9ZgNFautXoKJguUGILU3u9CL52DqL9W94SwDwGJrEYMXK9pOn-ZQ/s1600/photo.JPG" height="640" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">A quick fix for spicy chai tea 【印度奶茶煉乳】</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">回到紐約了!</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">突然很想喝印度奶茶,發現家裡沒有牛奶,</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">怎麼辦呢?</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">那就隨機應變,用煉乳+香料,做成了這個又香又甜,還有一點奶味的【印度奶茶煉乳】,哇哈哈哈(得意中!),效果還真不錯呦!雖然這個比不上用小鍋子,慢火煮茶然後加入香料和牛奶煮出來的奶茶香濃,但是這個方法真的是方便又快速,當然也是比買外面的奶茶健康好喝多了。</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">就加1-2 湯匙(看你喜歡的甜度)到泡好的紅茶裡,馬上就有好喝的印度香料奶茶喝了!</span>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-75819138026730176852013-11-26T20:43:00.004-05:002013-12-27T14:35:49.469-05:002013 香甜好過冬禮盒_2013 Holiday Gift Box<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXCp_O28Cj4MKTI3JeXNBfxJHx7kCzONkn7tKBn0Ms9yvUfcvjwGrFTHnOWbKElxwdFH8flzfi8FDyWaapI2CYECdJUyADAOgcKllIYPg-qijKilKA6Bj-rBQq5XUlenypPNs9Q/s1600/DSC07421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXCp_O28Cj4MKTI3JeXNBfxJHx7kCzONkn7tKBn0Ms9yvUfcvjwGrFTHnOWbKElxwdFH8flzfi8FDyWaapI2CYECdJUyADAOgcKllIYPg-qijKilKA6Bj-rBQq5XUlenypPNs9Q/s640/DSC07421.JPG" width="640" /></a></div>
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去年晚餐吃不下的歷史又重演了<br />
都是因為 nuts。<br />
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Are you nuts? (老公說)<br />
哼,當然不是 (翻白眼ing)<br />
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其實早在好幾個月以前就開始傷腦筋今年要來做什麼禮盒給大家,想來想去,三心二意的,搞的自己好傷神(晚上睡覺一直夢到要做什麼好,和什麼口味的)。後來決定要來做個屬於健康食品的堅果類小食,可以讓大家過節開 party 的時候吃的比較沒有罪惡感。<br />
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好,直接切入主題不廢話。今年的禮盒有兩類,堅果類+焦糖爆米花。<br />
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Everything Almond 十味杏仁果<br />
Holiday Sweet Pecan 南瓜派風味核桃<br />
Numbing Sesame Cashew 椒麻腰果<br />
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原本打算只做堅果禮盒,但是去年<a href="http://blog.nyanything.com/2012/11/2012-christmas-caramel-popcorn.html" target="_blank">吃不停焦糖爆米花</a>實在受到大家的熱烈喜愛,從十月底開始就陸續有很多人私訊來問今年還會不會有,真是太感謝大家捧場,於是今年應大家要求,繼續加賣其中最受歡迎的兩種口味。<br />
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Candied Bacon, Bourbon and Coffee 培根+波旁威士忌+咖啡<br />
Beer Pretzel 黑啤脆餅<br />
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依照慣例,一切 100% 純手工,沒有使用 corn syrup,或是其他不該加的東西,如果適合使用有機的材料我就選買有機的產品。好,那就大該來說一下每一種口味。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni2sowB6lHDgmofDE4ya241CqjnXge68vYBsYWydZKZI3EVb7af-42z6gMWkPIiPGj_aSDJNKkx3ZfI2MvrHnmlGRQfDM7LRpzWcFNJjgWxadbvlKZipRIqKpt9xGC08BLbh6-Q/s1600/DSC07443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni2sowB6lHDgmofDE4ya241CqjnXge68vYBsYWydZKZI3EVb7af-42z6gMWkPIiPGj_aSDJNKkx3ZfI2MvrHnmlGRQfDM7LRpzWcFNJjgWxadbvlKZipRIqKpt9xGC08BLbh6-Q/s640/DSC07443.jpg" width="570" /></a></div>
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<b><span style="color: blue;">Everything Almond 十味杏仁果</span></b><br />
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不知道你是不是也跟我一樣喜歡 everything bagel ?每次只要有機會選貝果,我一定選這個。也許是因為鹹鹹香香,又有很多不同的籽,感覺好豐富。<br />
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再加上看到這篇<a href="http://www.grubstreet.com/2013/04/best-everything-bagels.html" target="_blank">文章</a>,發現 Everything Bagel 其實是在紐約發明的,算是紐約名產ㄟ,哈哈,那當然要用這個口味了!<br />
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我是先研究了 everything bagel seasoning 裡面的材料(光香料/籽就有 10 種!!),試驗了很多配方和作法,而且要讓材料和香味能夠均勻的裹在杏仁上,經過很多次實驗,才讓我試到一個我滿意的。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DtVaVbPiNFUFe8S_GCdrHifX467iAQH4_olWQHOylpIxfUehbFqSJZDxLK8-xVmGylBuac43TZMoK1SEX3CbZW5XFhO-a59fe7F8okzISPV4srHV-tIY7_cTBqHsLXp8DiXMVA/s1600/DSC07365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DtVaVbPiNFUFe8S_GCdrHifX467iAQH4_olWQHOylpIxfUehbFqSJZDxLK8-xVmGylBuac43TZMoK1SEX3CbZW5XFhO-a59fe7F8okzISPV4srHV-tIY7_cTBqHsLXp8DiXMVA/s640/DSC07365.JPG" width="640" /></a></div>
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裡面的 10 種香料/籽是:<br />
White sesame seeds<br />
Black sesame seeds<br />
Poppy seeds<br />
Caraway seeds<br />
Onion flake<br />
White onion powder<br />
Toasted onion powder<br />
Granulated garlic powder<br />
Oats<br />
Kosher salt<br />
十味杏仁果算是很<span style="background-color: white; line-height: 22px;"><span style="font-family: Times, Times New Roman, serif;">涮嘴的手抓零食,搭配啤酒應該挺不錯的。如果你也喜歡 everything bagel 的話,應該也會喜歡這個十味杏仁果。</span></span><br />
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<b><span style="color: blue;">Holiday Sweet Pecan 南瓜派風味核桃</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-AZAo05lrNLwjEaMlUQjfuUcotPsy3g3P-Gj0PJz6BSlZH1GuvAe2-b2EOLD1SsHw5l_3bbJliMLIlz1A7UFgDPanHciGVcIfymnKGXIx_SyPRGj_Bt6_iPWmz1u0B09yd1kxQ/s1600/DSC07403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-AZAo05lrNLwjEaMlUQjfuUcotPsy3g3P-Gj0PJz6BSlZH1GuvAe2-b2EOLD1SsHw5l_3bbJliMLIlz1A7UFgDPanHciGVcIfymnKGXIx_SyPRGj_Bt6_iPWmz1u0B09yd1kxQ/s640/DSC07403.JPG" width="640" /></a></div>
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過節怎麼可以沒有甜的零食呢?我想最具聖誕氣氛的口味應該可以算是南瓜派吧。這裡面的香料就是經典南瓜派裡用的, cinnamon, ginger, nutmeg, clove and all spice,maple syrup and brown sugar,我還多加了一點橘子油進去,算是小小變化。最後裹上薄薄的糖粉,那就更有過節氣氛了!<br />
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<b><span style="color: blue;">Numbing Sesame Cashew 椒麻腰果</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBApdGwMeNHF3yJvkAVnikXCaZ7fzf2qfIuWpqSdDpRWAMY_WFHGVnheNWNtJx2UqqPXo06aZ5o5Z2QQO5U8do1LOPqxhO3RAhpF1xVHzWUHXTob3OO_XliDIbv1FG6EqffaaC6g/s1600/DSC07367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBApdGwMeNHF3yJvkAVnikXCaZ7fzf2qfIuWpqSdDpRWAMY_WFHGVnheNWNtJx2UqqPXo06aZ5o5Z2QQO5U8do1LOPqxhO3RAhpF1xVHzWUHXTob3OO_XliDIbv1FG6EqffaaC6g/s640/DSC07367.JPG" width="640" /></a></div>
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我一直很喜歡花椒的香味和麻感,所以想要做個比較中式口味時,自然就以花椒為主要的香料來設計。<br />
裡面主要的材料除了腰果之外,還有黑芝麻,一點點醬油,黑麻油和辣椒油。花椒(從台灣帶回來的!超級麻+香)我是先用小火 toast 直到香味出現,然後磨成粉來用的。<br />
這個口味呢,剛吃下去的時後你會說咦,怎麼沒麻啊?!嘿嘿嘿,小心喔,麻感是在吃下去之後才會出現的。。。。。<br />
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我一直相信好吃的東西除了要技巧和用心做之外,新鮮的材料也很重要。市面上賣堅果的地方很多,價錢差異也很大,但是好品質賣家可要花時間搜尋。這次因為要做這個堅果禮盒,發現原來 nuts 也有很多學問。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhlOZTV-ZANiOGdSgyROi8hwaLjJfQJJsEn2-KJUSSlTv4VNJTWuyVvxRiyXlCreCDhm7T7exSCXUZ9uIAi16Ohvsecnh0Ju7lH2hr2lxOk4U5DArRYOVHztbvv-Dfc8Udq8sEA/s1600/DSC07432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhlOZTV-ZANiOGdSgyROi8hwaLjJfQJJsEn2-KJUSSlTv4VNJTWuyVvxRiyXlCreCDhm7T7exSCXUZ9uIAi16Ohvsecnh0Ju7lH2hr2lxOk4U5DArRYOVHztbvv-Dfc8Udq8sEA/s640/DSC07432.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8HjfpR9MifHYdB08C8ctqiwbI1qAphzWdGy0PsmOzWEmVJC-eLl-m7IXAxP7xJyoXN0HrPyr6HPPzf_7DAxSEtBWkdQ47ZV6JewuSXYJ68nvg7j7YNkyHlGtVeulTiy1JLeXhA/s1600/DSC07429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8HjfpR9MifHYdB08C8ctqiwbI1qAphzWdGy0PsmOzWEmVJC-eLl-m7IXAxP7xJyoXN0HrPyr6HPPzf_7DAxSEtBWkdQ47ZV6JewuSXYJ68nvg7j7YNkyHlGtVeulTiy1JLeXhA/s640/DSC07429.JPG" width="640" /></a></div>
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RAW 的堅果營養比較沒有流失。杏仁我選的是加州的,核桃是喬治亞州的。腰果是 320 count,比較大的。<br />
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焦糖爆米花的部份,就跟去年的一樣(<a href="http://blog.nyanything.com/2012/11/2012-christmas-caramel-popcorn.html" target="_blank">請看這裡</a>),用的是在 Union Square Greenmarket 買的白色玉米粒,砂糖的部份是用 Whole Foods Organic Cane Sugar,其他的我就不多說。<br />
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<b><span style="color: blue;">Candied Bacon, Bourbon and Coffee Caramel Popcorn</span></b><br />
<b><span style="color: blue;">培根+波旁威士忌+咖啡 焦糖爆米花</span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkm9ncOEMvWLE4jcCLCBVmLVlXRVgVjrMpvhJMdRcRDKVNLEIjt6WC4iMWdqDZdvoOUsRUEncqzd8PaD99e8m8YOkf1i8n9kkQBNGWJLvuRU5d5wl-6ftBuHqXkNoCxbrzFm-cg/s640/DSC01257.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied Bacon, Bourbon and Coffee 培根+波旁威士忌+咖啡</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93VseJsuDKkhqGNlvmQKdgWxo3-497EMpqoFl2qgqptL8TJ7Rngyw1Aov2r1M_HfFeDOXP7Qgz5_5rZUpS6IVaWkDbfPbaOy_wgEv8fy4zZubIa19QTBK5wZHIufcRy9mwO-GWw/s640/DSC01277.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這個食譜是最複雜,最費工,光看這麼多材料就知道!! 用了我最喜歡的波本威士忌,<a href="http://blog.nyanything.com/2010/07/my-favorite-maple-syrup.html" target="_blank">Deep Mountain 楓糖漿</a>,<a href="http://blog.nyanything.com/2010/04/blue-bottle-coffee.html" target="_blank">藍瓶子咖啡</a>,還有~培~根~ </td></tr>
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<b><span style="color: blue;">Beer Pretzel Caramel Popcorn 黑啤脆餅焦糖爆米花</span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZLE709dzj3t_YsPJFRrvhcHXBFKIElEIP9giZ3kpjYpDlU-jTX5FCvlZYo2UucOi7IhfTBYUDe79_qUP4DuHQomMp9NNnqnsrx2s_Kcy-MJLP9GFDb3OyEvUXWkQJ6nd9XkP0A/s640/DSC01465.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer Pretzel 黑啤脆餅</td></tr>
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啤酒苦苦的後味我很喜歡,椒鹽脆餅 (pretzel) 的鹹、脆大大的增加了焦糖爆米花的層次。<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek928xUbQTN0ty38d2fqMNSXsvHL5Bf8avPajMBeVRGePNAZ_xEjUuBMX1Rmw2kh3VuANcwNsDNQAcfpmFETO7ByuOnckbRA7FrqVm5_98mhliC-htwZsBcA1lP8OyWv8Z475RA/s1600/DSC01433.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek928xUbQTN0ty38d2fqMNSXsvHL5Bf8avPajMBeVRGePNAZ_xEjUuBMX1Rmw2kh3VuANcwNsDNQAcfpmFETO7ByuOnckbRA7FrqVm5_98mhliC-htwZsBcA1lP8OyWv8Z475RA/s640/DSC01433.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">食用乾燥劑,不可以吃!!</td></tr>
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為了要讓食物保持新鮮不變潮(雖然這裡天氣很乾燥),再次特別從台灣買了這種食用的小包乾燥劑,會放在包裝裡。提醒大家要小心,不要誤食了。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibsU1ILCwRJxziAE4HIK9SsuVPrT2pygPCmKwhiAFUyaMl_Cd0xqsb6wwEYo3GKaSLULqZlCZzd9HQ0mQs3MV7jO5UmsC3tcmhCbei9axYZb_69PyjbByN_6f40QS96bHg6th0Q/s1600/DSC07422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibsU1ILCwRJxziAE4HIK9SsuVPrT2pygPCmKwhiAFUyaMl_Cd0xqsb6wwEYo3GKaSLULqZlCZzd9HQ0mQs3MV7jO5UmsC3tcmhCbei9axYZb_69PyjbByN_6f40QS96bHg6th0Q/s640/DSC07422.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE8EdrNXMaxlg_avSMdmp2y5_UWc4CJlxazVgX_U9aNVBQN0M1a52aSDP6lmxvcLKrhOsPhBfM9WCBDEN9LtEAxsLFwyHx25NNGp78yeRiGEWE2vlMJ6Wf0K8OrH-Gbcqr1p6sQ/s1600/DSC07426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE8EdrNXMaxlg_avSMdmp2y5_UWc4CJlxazVgX_U9aNVBQN0M1a52aSDP6lmxvcLKrhOsPhBfM9WCBDEN9LtEAxsLFwyHx25NNGp78yeRiGEWE2vlMJ6Wf0K8OrH-Gbcqr1p6sQ/s640/DSC07426.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">我特別去找到這個印章,要把這個拿來送禮就更方便了 ;-)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshqgg2A6usvoqoERJQ7uI_B2tHC64Io68JGXEReU2rbvawDoOczecAp-9bfms7v7T30js3LPLNIB2CgxVxGu5wozA5MhW9uKYmpOh5v5HE0j7pdlfbqfLAgUzuQTHzWj6tlfXqA/s1600/DSC07440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshqgg2A6usvoqoERJQ7uI_B2tHC64Io68JGXEReU2rbvawDoOczecAp-9bfms7v7T30js3LPLNIB2CgxVxGu5wozA5MhW9uKYmpOh5v5HE0j7pdlfbqfLAgUzuQTHzWj6tlfXqA/s640/DSC07440.JPG" width="640" /></a></div>
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<span style="color: red;"><b>價錢</b></span>:堅果(8 oz)或是焦糖爆米花( 4 oz,跟以前一樣)都是一包 <b><span style="color: red;">12 塊美金</span></b>。<br />
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交貨方法:紐約市的朋友,想要面交的話<br />
<span style="font-family: Times, Times New Roman, serif;">地點:在 Grand Central 中央車站, <span style="background-color: white; line-height: 13.600000381469727px; white-space: pre-wrap;"><a href="http://www.grandcentralterminal.com/store/2137026156/2138781578" target="_blank">O&Co.</a> 前面面交 (靠近Grand Central Market, Greybar passage, track 18) </span>。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">時間:從現在開始到聖誕節,每個星期六 2:00 - 2:30pm,<b><span style="color: red;"><strike>11/30</strike>, <strike>12/7</strike>, <strike>12/14</strike>, <strike>12/21</strike></span></b>,為了怕大家要過節了很忙,特別 <span style="color: red;"><b><strike>12/22</strike></b> 星期天</span>也可以面交,所以有 5 天。</span><br />
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請大家體諒,因為是純手工,又是新鮮現做的,所以需要花相當時間製作包裝。如果是面交的話,請在<span style="color: red;">星期四晚上12點以前訂購</span>,謝謝大家合作和體諒。<br />
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郵寄方式:<br />
我收到你的 Paypal 之後,我會回 email 給你,確定收到你的款項,應該在兩、三天之內就會把包裹寄出去。<br />
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說實在的,我不建議 USPS Priority Mail <b>Small</b> Flat Rate box (運費是 $5.80)因為只放的下一包堅果,這樣算起來實在超不經濟的。大家找幾個住的近朋友一起合買,包裹收到的時候見個面,聊聊近況,不是挺好?!<br />
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USPS Priority Mail <b><span style="color: red;">Medium</span></b> Flat Rate box(運費是 $12.35)剛剛好可以放的下所有口味<b><span style="color: red;">(3包堅果+2包爆米花)</span>或是<span style="color: red;"> 7 包堅果</span></b>。<br />
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USPS Priority Mail <b><span style="color: red;">Large</span></b> Flat Rate box(運費是 $16.85)可以放的下 6 包爆米花或是 8 包堅果。<br />
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根據 <a href="https://www.usps.com/ship/priority-mail-flat.htm?" target="_blank">USPS</a> 的官方網站,Priority Mail 是 2-3 天之內會送達,我想現在郵局的包裹一定很多,請大家要提早訂購。<br />
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包裝材料,我會用使 "用過的" 紙張,比較環保,請大家見諒。如果你是要送禮的話,請事先告訴我,我會用新的包裝紙。<br />
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呼,好像都說完了,如果還有要補充的,想到會再加上。喔喔喔,想要訂購的請填寫這個 <b><a href="http://tinyurl.com/c85s4gk" style="color: red;" target="_blank">訂購表格</a>。</b><br />
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有任何問題,歡迎大家 email 我 <b><span style="color: red;">info@nyanything.com</span></b><br />
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快來快來,好吃的香甜小食等著你喔~<br />
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先祝大家聖誕佳節平安快樂!! Happy Holidays!!<br />
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12/26/2013 香甜好過冬禮盒訂購活動結束,我們明年見!Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-49428115115829099412013-11-26T19:17:00.000-05:002013-11-26T20:35:35.957-05:002013 Holiday Gift Box Order Form _2013 香甜好過冬訂購表格 <b><span style="color: red;">Crazy about nuts 堅果小食</span></b><br />
Everything Almond 十味杏仁果<br />
Holiday Sweet Pecan 南瓜派風味核桃<br />
Numbing Sesame Cashew 椒麻腰果<br />
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<b><span style="color: red;">Caramel Popcorn 焦糖爆米花</span></b><br />
Candied Bacon, Bourbon and Coffee 培根+波旁威士忌+咖啡<br />
Beer Pretzel 黑啤脆餅<br />
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<br />
<iframe frameborder="0" height="1872" marginheight="0" marginwidth="0" src="https://docs.google.com/spreadsheet/embeddedform?formkey=dDdPMkRNd19wQnNDbGhEMWpLQUVsUHc6MQ" width="560">Loading...</iframe>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-62967628389894535482013-10-22T03:00:00.000-04:002013-11-25T10:55:10.528-05:00【到處吃★早午餐】蝴蝶。雞尾酒。早午餐。The butterfly @ TriBeCa大家一定已經知道我這幾個月是懶病發作,完全都沒寫在寫部落格,哈哈哈,見怪不怪了!<br />
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上個週末跟<a href="http://eatuptheworld.wordpress.com/" target="_blank">朋友</a>去吃了早午餐,<a href="http://thebutterflynyc.com/index.php" target="_blank">The Butterfly</a>,是美國米其林名廚 <a href="http://en.wikipedia.org/wiki/Michael_White_(chef)" target="_blank">Michael White</a> 和一位在紐約小有名氣的調酒師 <a href="http://www.epicurious.com/articlesguides/chefsexperts/interviews/ebenfreemanrecipes" target="_blank">Eben Freeman</a> 一起聯手開的,brunch + cocktail 的主意蠻新的,有特色我喜歡!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvJBzH7tq6YM27wY_8XCC0GQNHKp9duDgEbF8iX07S1zgTVdSxepNC-F35anzU_cumuwRwgMuWO6kxjyxpTmOPLTP_Ic9QKLIShLAr0o2ns8nJxHFNGZE2PYlhAB-dT48i1mlIQ/s640/DSC07148.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">這個名字似乎跟雞尾酒或是食物沒有什麼關係,不過倒也好記,還挺可愛的。</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWsDvvOMOp_3Qx2Fi0Jj3FPvrwF3benD_twi5SIvDfZ8sFmlehekTN-SaKNsadl_qAjxPLWTfue9aP6QRPVwJDK8RlG1QYeuLM5M9PIBNALqj2BiLBij9NsSNWepzeNwUiDaoSg/s640/DSC07134.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">餐廳裡面座位不是很多,就是照片上看到的這樣。不過我們很幸運的坐到靠近入口,有陽光的位子。吃早午餐就是要有陽光陪伴。</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUNo0ybKjkWvbZzNrwPNPgzJDnxYx36nl4djovfqtPjHudhls4B33cIf8SzQpjcM45pm7arKOJVffVVJAAd69p96h6ZaXIy5WoS70CfWY5jdOaeHENCku9BSPeqkRr8baYN1cfg/s640/DSC07114.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">咖啡不錯,而且可以一直續杯,現在已經比較少餐廳有這樣的好康了。</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-5H7JBCMcaWw5-dTnN12rsq5hd2htgylDDKVG2cO3FRKuDkYbWWnRBKfsPtuzoElDjZK79kA6byhPhB-CcV2pny0NHsavhyphenhyphen8QAITz0cHpHcbu1Jyrpmhp2gvc0lCSr2abcsmXw/s640/DSC07122.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">其實會來這家,大部分的原因是炸雞!!!推薦!Fried Chicken Brunch Basket</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DZk5Vl820EgBTEaoo2aoluGYi9l-oucBiF4SxKjmDPAALY6pGZpHLKN-orU7lqEejrWtUh5s0FzgijBfNPv4vFyB-2gwlvBbtVhrQY5Zh5gqtEch8TvwBbJFm6ogylE_d7xyqw/s640/DSC07123.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chick N' Biscuit</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErdtFkEt0a-UMXsxJnh2ZSOF7P-YjBS8qzbKyCydyzcNJhCTzukz9oiJM8p2Z1ETcaH9k7sGbNUweQxEyZgZPzFX8JU9qWMZSnqKJMRrMK-PIbvm_hQuH8Wn_04JGXdAxHh3Cig/s640/DSC07127.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corned Beef Hash</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_oN0jtyNlW38PPI7XBuZGH_W96jlT0quLgbAwmzgRf7_z69yphakWcECTAu6JcA8_apGE47zGk315tfq9mLbsyNuXSW0wx9xsos5ZadzAFmnyw6yezSiB5QwzpV5hTI4zee5lQ/s640/DSC07129.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">雞尾酒單,好喜歡手畫的感覺~</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsy1eoLOhCYnYqb1R3xw9wQphIn1vc-TZWXlV958Y8Ie7QDSBnO13a8YYbewfPj3qRyZP5vOr2gQirawYjYaUliQuEdvRaUApXK7Lf1m42vimAXIdOLzstAM53tBP4ZeYQtg32g/s640/DSC07137.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisky Sour (右上)<br />
Tom Collins (左上)<br />
Rusty Nail (中間)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFX0d2wD4zHmqW1qNK6D8QcW8bAx4fjG7aADNLIYqXSZRgZsB5aGHoYbuEOOK2dRqiGkRp2LcbTleLEl9Bi1GBqxz0oJY1WXLkn1bnbBShN-R47rZ9IpvrPL8pyVsS0qzOpdwgA/s640/DSC07146.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Sausage(左邊)<br />
Brandy Old Fashioned (中間)<br />
Paloma (右邊)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnyIEulUzQe4kdXr7utZcScNeQZ-dZO8JiuQ2_eVM7xNr7M605aKe3EC3sIShfZj3GXJe_Bx64mPmQPZc_AeORIbXIBdxg_5aolOvi14_utU5shbyxEaxHth7_49gIMkAa4CrSQ/s640/DSC07145.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">中間那杯是 HighBall,是 Rye Whisky with smoked coke,有煙燻味的可樂,如果喜歡煙燻味的人我推薦試試看。</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLbkjlPMK7PAqMfQyDNsqUg6-O5RLogmFIr8tuWjRbyIq7aslyquKup9BZbqpxHKH6zBPe3P1e5r-Soqjxpwln6-MfPgO6GYnZCWHKgSJLAIc6VbZsxbW9tEcKD8I4X3Nq-MD2Q/s640/DSC07147.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">如果吃膩了一成不變的班乃迪克,不如來試試有雞尾酒陪伴的蝴蝶早午餐吧。</td></tr>
</tbody></table>
PS. 小提醒:這家早午餐是不能訂位的,我們 3 個人是星期六,12:30 到的,沒有等,不過後來人陸陸續續進來,餐廳是坐滿的。<br />
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<a href="http://thebutterflynyc.com/index.php" target="_blank">The Butterfly</a><br />
225 W. Broadway<br />
New York, NY 10013<br />
646.692.4943<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=225+West+Broadway,+New+York,+NY&aq=0&oq=225+west+bro&sll=40.697488,-73.979681&sspn=0.816284,1.763306&ie=UTF8&hq=&hnear=225+W+Broadway,+New+York,+10013&t=m&z=14&ll=40.719205,-74.006011&output=embed" width="425"></iframe><br />
<small><a href="https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=225+West+Broadway,+New+York,+NY&aq=0&oq=225+west+bro&sll=40.697488,-73.979681&sspn=0.816284,1.763306&ie=UTF8&hq=&hnear=225+W+Broadway,+New+York,+10013&t=m&z=14&ll=40.719205,-74.006011" style="color: blue; text-align: left;">View Larger Map</a></small>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-17907345837334434602013-08-31T20:35:00.001-04:002013-08-31T20:37:14.561-04:00[本周的好生活] 擠壞的香蕉藍莓蛋糕<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YUO61GKWjHIs3_2QyErtQNgloiDxdUD4otVuxj_nUJVH6NESdEgh75Ops821_FrfQCTryZxygxelKkgdwLqvZj42sZziDMkKmhUPOyQmg7hfYuD6xEP7z4sR9PianNVWwA96fA/s640/blogger-image--618855823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YUO61GKWjHIs3_2QyErtQNgloiDxdUD4otVuxj_nUJVH6NESdEgh75Ops821_FrfQCTryZxygxelKkgdwLqvZj42sZziDMkKmhUPOyQmg7hfYuD6xEP7z4sR9PianNVWwA96fA/s640/blogger-image--618855823.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">現在旅行總是會有時差,不知道是不是年紀超過40歲的關係。</div><div class="separator" style="clear: both;">回台灣之前,總是會先在香港停留個幾天,來探望一下港婆(我妹)和好友Joanne 。剛剛6奌醒來就睡不著,於是拿起了上次留在這裡帶不回紐約的書。</div><div class="separator" style="clear: both;">讀了一陣,突然好像被雷打到一樣,我真是死腦筋啊。這個部落格每隔幾個月就會停頓,因為自己覺得每一次寫個什麼,都要是嘔心瀝血的佳作(哼,你以為自己是誰啊,大作家嗎?),所以寧願空著沒寫,只有偶爾用臉書來記錄一下生活。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">村上收音機是村上春樹在<anan>雜誌上,十年前的隨筆專欄</div><div class="separator" style="clear: both;">書封小小的字寫著:村上放鬆肩膀寫下的美好時光</div><div class="separator" style="clear: both;">真的!平常看的英文食譜書雜誌和這本小書比較起來,都是做功課,而現在才是享受閲讀。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">在每一篇文章的最後,會有[本周的村上] -是作者這周又做了什麼想要跟你分享的事,有些時候,跟那篇文章並沒有什麼關係。有趣。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">也許我也該用這種方式來與你分享我的生活。</div><div class="separator" style="clear: both;"><br></div>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1tag:blogger.com,1999:blog-16365478.post-86314283093009579862013-07-25T02:39:00.003-04:002013-08-29T15:23:05.189-04:00紐約客也看的紐約旅遊書:《琳達誌:紐約客的巷弄生活》 今天走在路上的時候,看到迎面而來的女生,手上拿的是<a href="http://www.books.com.tw/exep/prod/booksfile.php?item=0010586770">琳達的新書</a>吔!耶耶耶,真是替她開心。五月底新書出來之後,我也迫不期待請家人從台灣寄一本來給我,書一拿到,看到封底竟然有我的名字,震驚啊,感謝~<br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgqRUG7qDIX0s_O-J91UtqLa1_Rbw_-q8OwLElVX0ZeMfgats8xk42sxjk-9XPJayD8VBgTUUUwsgijS1JbfZPUtJeUbX7zBcCA3yvyP2eq7v8CovaPDIz1RnxHEuJAr6F6uxBQ/s640/IMG_8178.JPG" width="640" /></div>
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認識<a href="http://www.lindahuang.me/">琳達</a>好像是一年多以前的事,當時她已經準備好要回台灣了,相見恨晚啊,雖然第一次見面,但是總覺得跟她認識很久很熟了,哈哈哈,可能是一直有看她的<a href="http://www.lindahuang.me/">部落格</a>吧。我覺得琳達有一種人見人愛,而且不做作的氣質,有股很強的明日之星氣勢。<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh6g50vHeabgnds0llqHYk3jSHPhw6F5qAgYcwVmTfXVJKCRZZVkqb3daIr4Dgbh45DiISAQK5mb2WRL5tgzfgw3DBlnsv6IrH_u5k2ZjmQBd0WM0q_Nagag2TpLoGHRgBB-SBw/s640/IMG_8183.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">書一拿到之後,擺在桌上,還來不及拿起來看,我的叮就扒著書不肯放,好久好久,好好笑!不知道他是不是也被迷人的琳達給吸引了!</td></tr>
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琳達這次出書,除了是之前住在紐約 7 年的生活經驗之外,今年初,冬天的時候她還特別飛回紐約,為這本書做最後的 update,很認真!<br />
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來說一下書吧。雖然我是11歲的紐約客,但是這本書還是讓我覺得要買來收藏,因為裡面介紹的 vintage store 我都不知道(羞~)再來,介紹紐約的方式是以地鐵線來劃分(例如綠線的東邊,藍線的西邊,L train 的布魯克林。。。),因為在這裡,我們大部分的時間都是坐地鐵的,所以這樣分,真可以說是最有效率,也最容易計畫玩樂路線的方法了。<br />
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書裡面的照片超多超精采,不管是食物,建築,還是真人街拍,都很吸引人,還有她血拼的證據(哈哈,有時我也很八卦的),看到這些,就好像你已經來到紐約了一樣(暗示:不能來紐約的朋友,可以買來過癮一下)<br />
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其實書裡面,我最喜歡的隨性穿插的故事,例如:東村的假死人,中國城的有人尿尿,當紐約客的最低門檻(是??賣關子,請自己看書裡面)等等,我都有類似經驗,但是經過琳達的敘述,整建事情就好像重新發生在你眼前一樣,雖然大部分都是紐約客的無奈或是驚嚇,但是這才是真正的紐約生活啊~我不禁是邊看邊微笑,書名取的真是到位,紐約客的巷弄生活,當之無愧。<br />
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如果大家有計畫到紐約來玩或是讀書的話,強力推薦這本:<a href="http://www.books.com.tw/exep/prod/booksfile.php?item=0010586770">《琳達誌:紐約客的巷弄生活》</a><br />
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琳達很用心的拍了這影音七部曲,趕快跟著琳達到紐約來穿梭吧!(PS. 有的真的很爆笑!!我剛好有參與到一天的拍攝活動,所有的朋友都為這本書獻出真性情了 )<br />
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<br />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-3433327327903910142013-07-03T16:05:00.001-04:002013-07-11T17:18:15.474-04:00【好書推薦】讓人玩性大發的手作裸食 My handmade food by Min<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mwaV7-kGlKgAnQc6600LdR_L6eno1fzXph_1ePtz9oc2-H8kixc5TOrMLpLjHUHjH3SMaTssa6a_3Uh_sY22ZukMabSIfvLFS2YSlqRcmvGuqXyZlm2DtczU4I2JTBKcGb-4AA/s640/IMG_8246.JPG" width="640" /><br />
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從年初知道 <a href="https://www.facebook.com/pages/Min-Picks/431921910351?ref=ts&fref=ts" target="_blank">Min</a> 要出<a href="http://mindestyle.com/?p=3127" target="_blank">第二本新書</a>時就很興奮的期待著。她的第一本書 <a href="http://blog.nyanything.com/2011/04/by-min.html">"裸食"</a> 讓我知道會拿鍋鏟和同時會寫文章有多厲害!!<br />
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從拿到書到今天不過短短的兩個星期,我就做了數不清的 homemade food,都是因為受到這本書的感染。<br />
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I sure DID have lots of fun in the kitchen, Thank you, Min, for giving us such wonderful and inspired book!!<br />
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Again,我真的字拙,只好又跟上次一樣,把根據她書裡的食譜做的東西,用照片的方式與大家分享。<br />
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Marcella Hazan 史上最簡單義大利麵番茄醬汁 (P.33)<br />
3 個材料,超乎想像的簡單好吃番茄紅醬。家裡剛好有新鮮 basil,所以最後煮好之後,加了幾片,算是加油添醋了。<br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWG85X8ph8P5oNcnJ75ZHL0YVJvstq3zoSDaQmExlVoluZ_pJ8tyQhacaGdhgdbkBdJLWuWDFPUK4paLJ5y1qJEZT4JZxQtmQMaeySi8_OhiSzJ964siFwT9fbKWNSWGBOu_5CQ/s640/DSC05950.JPG" width="640" /><br />
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因為滿腦子都是 homemade food,於是第一次在家做比薩。hooray 萬歲!!真的比外送的好吃多了。 當然,是用這個番茄醬汁做的。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5XD9_V3ahhcU5xRQKSVkbG2Kym-zE59bneuR6mG-7J7nIvBsWaAYTtnQxPm3rF9GsQxhYXDJk_2YNkIX8Wtw_VEiJ6mRlwVJ0C9MNnK8_VGNOqblsSNBp2o2UxrqSwq7g4kEow/s640/IMG_8160.JPG" width="640" /><br />
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新鮮起司 Ricotta (P. 55)<br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_unn2b2FOhXzxrumgvCokrIx2waoS-8FL5gRrNiJcXhB42M_RlF64Hn9jqaYeP4vA69s6G-ORJq1gZ5mvOX3_BHop57fghFcEngb-E1MwDowLh4pZwj8wgDXZkXtE_gLGsm_4Q/s640/DSC06094.JPG" width="640" /><br />
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Ricotta Pancake with Summer Strawberries<br />
在書上的食譜是 "瑞可達起司蛋糕佐糖漬草莓",也很讓我手癢。但是今天早上起來想要吃 pancake,於是這個就出現在早餐桌上了。<br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJpK8oAPpEtMBTXJlQ8oZ3kbqBWJWJPAu7SeHU7UnUnoTOFY45DD7-VYp6cKG3_ZKOshpFENYN8kAOXj3xBo7R25z25XnTYwtsd0qrbJFSwF3rluIF9D9riu1lyg6EiTUV6CpAw/s640/DSC06172.JPG" width="640" /><br />
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Min 給這鹽麴下的標題是 "我的荒島調味料",真是形容的太好了!在還沒收到書之前,就看到 <a href="http://www.simplysandyme.com/?p=3511" target="_blank">Sandy 的這篇文章</a>,心裡是有一點小心動,但是後來就忘了這件事,直到最近。看來最近除了<a href="http://blog.nyanything.com/2013/05/cronut.html" target="_blank">瘋 Cronuts</a> 之外,下廚的人都在瘋這個吧!<br />
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這個鹽麴真的是太棒太好用了!第一次做的已經快用完,用在豬肉,雞肉鮭魚,和一些蔬菜上,幾乎可以說是萬能了!我極力推薦常下廚的你自己做一罐,從此就會成為跟我們一樣的忠實擁護者了。<br />
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鹽麴 (P. 60)<br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaWd_Kx1pgb6PPoKGCGLmwOK4q92KrjEInFxdWO-689YkIACc5JI7IQywCqieRbOCq3eh9dsYTvyizbw3IQY4OLy3BQqkoIMOrJLc9LK-jTSpTVPC0lIv40aPxnFdcarldjwUjw/s640/DSC05986.JPG" width="640" /><br />
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Cream Fraiche Coffee Cake with Summer Berries<br />
書上自製的法式小奢華 Creme Fraiche (P. 92) 讓我再次做了這個我也很愛的食材。書譜中用了橄欖油,加分。步驟簡單,除了烘焙的時間長了點之外,在 10-15 分鐘之內就可以把麵糊搞定送進烤箱。水果的部份自由發揮的空間也很大,我這次是用了藍莓,黑莓和覆盆子,可以想像草莓,櫻桃,水蜜桃,杏桃,無花果,甚至蘋果和梨子都適合,只要注意水果 size 就可以了。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCk2zDvuOL5mjpEfw_AX0EmJvnz3Ktjg8_JnoKkm9c3hwIH-ETtC4xzSWeF-o5gtuHdZqR6uY3erSlu6a_cZyDs0vFWDNnE5hZlBiuZNqzTVXvgKR73AtLe8_9aq6-fa9QulStg/s640/IMG_8234.JPG" width="640" /><br />
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這蛋糕真的超級 moist,到第三天還是很好吃!(也許根本不會有剩下到第三天~)<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMKTh_Za2KVCOTH29_E_vQt08qI4QuawNYG4SduhkbLSa5Gy_Ra4yWBF2_r81tqGxBKwrQzHE-N1dlH4j02YlygyCbmzMaV7N5Uh2UqpimfvuqDQkZ6BnGdphDQon5952gXjgcg/s640/DSC06130.jpg" width="425" /><br />
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英式瑪芬 (P. 156)<br />
我很少自己做麵包,沒想到英式瑪芬這麼簡單!<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHFmbiZ58LjSOJWpG_ioq5MmtV7W9qHvN6-bneaPIz2xRtSCx7gE5Cdaa6g8SpWsIS5XPUf0b4fhwBd4tyaeH3xn-Wxa9H9XuUJn0loioOdYuONEGWBuuji914f94M90ovCZ2SQ/s640/IMG_8209.JPG" width="640" /><br />
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鹽鴨蛋 (P.164)<br />
期待中。。。。。要等 21 天。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoDDc9Rs6YQwQObZm9jLOct-k7QQH9Z344XLfntkfluDNItOnGrs-j1ERflI8WNZborhla7EYlTosnkWxTDp_dhDP_VdQ42Q3axy7vDe-AimVHnqp1TzqUnHMBO5wudBse_fiDg/s640/IMG_8244.JPG" width="480" /><br />
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Min 真的可以說是把 homemade food 的想法概念發揮到極致了!<br />
家裡的 V 先生平常最喜歡的零食是牛肉乾。他之前就問我說牛肉乾有可能自己做嗎?我想啥!?應該很麻煩複雜吧,如果那麼簡單的話,那怎麼沒聽說有人自己做?<br />
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結果,書上就有自製牛肉乾的食譜,而且一點都不難!!昨天已經做了第二批了 ;-)<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7QLifY_a32kC36QatD2ZIQ1iOXHHzraa8GgLStshhYaR2X1n0ACHD-9hhp1f2okkuXa9xuh2SNFyQKBTkew4GW2JOwlUY54IG5zD3bqM0ndL-VGeDo1Oiya9tTlso3dp1vO2UA/s640/IMG_8122.JPG" width="640" /><br />
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還有好多東西想要自己做喔!!肉鬆,貢丸,豆腐,豆干,日式豆腐麻薯丸子,番茄罐頭,果乾,水果甜皮捲,自製奶油,起司粉,湯種土司。看來再過一陣子,我可能就會把整本書上的食譜都做過一遍,加上自己的變化口味吧! 真的好好玩!!這本書真的讓混廚房這件事更讓人著迷~<br />
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PS. 感謝 Min 在書中提到我 (p.134 季節限定誘惑之 焦糖糖果)<br />
2010 年的聖誕節我推出了 <a href="http://blog.nyanything.com/2010/12/2010-christmas-caramel-candy-box.html" target="_blank">熟風味四方焦糖</a>,風評還不錯,給了她在家自製焦糖的 idea。<br />
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其實我和 Min 從來沒有見過面,東西兩岸相隔實在遙遠,我們只能算是素未謀面 "格友"。但是她<a href="https://www.facebook.com/pages/Min-Picks/431921910351?ref=ts&fref=ts" target="_blank">做的事</a>,不管是賣果醬,<a href="http://mindestyle.com/" target="_blank">寫文章</a>或是最近開始的 workshop,都讓我對她信心滿滿,極力推薦,主要是因為她的認真和執著的人生哲學和生活態度。<br />
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我在這裡不會公布她的食譜,因為希望大家去買書,我想新書大賣會是給寫書人很大的鼓勵。<br />
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手作裸食 My homemade food 哪裡買?<br />
趕快去喔,你還等什麼!?<br />
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
<a href="http://www.books.com.tw/exep/prod/booksfile.php?item=0010584867" target="_blank">*<span style="color: #666666;"><b>博客來</b></span></a></div>
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
<a href="http://www.eslite.com/product.aspx?pgid=1001257892231206" target="_blank">*<span style="color: #666666;"><b>誠品網路書店</b></span></a></div>
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
<a href="http://www.kingstone.com.tw/book/book_page.asp?kmcode=2014270981752&lid=search&actid=wise" target="_blank">*<span style="color: #666666;"><b>金石堂</b></span></a></div>
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
海外的同好朋友們,PCHomeUS價錢不錯,運送飛快,可以考慮。</div>
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
<a href="http://www.pchomeus.com/product/P01C000XL8V?category=000OEJ&from_pos=F0060300_0_1" target="_blank">*<span style="color: #666666;"><b>PCHome US</b></span></a></div>
<div style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 16px; margin-bottom: 1em; margin-top: 1em; padding: 0px;">
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Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com2New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-75425294908945432872013-07-01T04:18:00.004-04:002013-07-11T17:18:51.763-04:00【到處吃★甜甜圈】法國甜甜圈跟可頌甜甜圈不一樣 French Donut ≠ Cronut 紐約<a href="http://blog.nyanything.com/2013/05/cronut.html">可頌甜甜圈 Cronuts 的狂熱</a>持續燃燒著。現在一個人<a href="http://gothamist.com/2013/06/25/photo_people_sleeping_on_street_to.php" target="_blank">只能買 2 個</a>(之前是 6 個),而且似乎是要排很久很久。。。。。<a href="http://gothamist.com/2013/06/26/i_waited_on_line_for_cronuts_and_ha.php" target="_blank">不可預知的久</a>。<br />
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<a href="http://eater.com/archives/2013/06/04/here-are-tk-crhere-are-nine-cronut-imposters-from-around-the-worldonut-imposters-from-around-the-world.php" target="_blank">全國和世界各地</a>都出現了 <a href="http://midtownlunch.com/2013/06/12/gregorys-now-selling-cronuts-ahem-we-mean-croissant-donuts/" target="_blank">copycat</a>,網路上有許多人在家<a href="http://food52.com/blog/7116-cronuts-made-at-home" target="_blank">自己動手做</a>,也發表了食譜。紐約格林威治村的 <a href="http://www.millefeuille-nyc.com/" target="_blank">Mille-Feuille Bakery Cafe</a> (<a href="http://blog.nyanything.com/2012/03/mille-feuille-bakery-cafe.html" target="_blank">我之前有介紹過這家</a>,他們的可頌很好吃)也推出了模仿品,叫做 French Donut。知道之後好高興,充滿著期待的心情,星期六早上和 Kathy 約了一起去,結果竟然讓人很失望。<br />
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首先,從照片上看起來,跟 <a href="http://blog.nyanything.com/2013/05/cronut.html" target="_blank">Cronuts</a> 長得一樣,但是事實上 French Donut 的 size 小一號,但是同樣都是賣 5 塊美金,讓我有被當成傻子的感覺。<br />
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再來,整個 pastry 吃起來蠻油的,我的猜測是他們炸的時候油溫不夠高,雖然顏色看起來 ok,但是外皮一點都不酥,反而像是泡在油裡沒瀝乾,慘。<br />
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切開之後,裡面也沒有像 Cronuts 那樣 flaky & soft at the same time,也是油油的,真是。<br />
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看來,<a href="http://dominiqueansel.com/" target="_blank">Chef Dominique Ansel</a> 的 <a href="http://blog.nyanything.com/2013/05/cronut.html" target="_blank">Cronuts</a> 還是無敵的,要吃就去排隊吧!<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGo4fBTNRTNFMHCKrERJyGm0V_aXSpKCxqf_gpRh1oshaDSdL_N9SOXyz5ft2LlXNf3Scuxb_-7UU_v0XBCvPB6bjveH1QZ9FMu_AHsw0IYtOGcRdUIm1zTysFsnmkEznbKoaeA/s640/DSC05995.JPG" width="640" /><br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSJ3ATXU7gOiwDuqASDhr0085L0d1h7mGWQAGGhcVe8yyzEOUCwYj1MJ4ibm4oG8xYAOKHyXUmcCNFm-i9Sc249SUctSaLNiLwKMlE4aHzR-TPnPPO2dSArEjSU3y6FeRqn4jmw/s640/DSC06003.JPG" width="640" /><br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCJbkDndWdFtkRBtogmh6bF6KfxDWI1zxiAXoD0Dl8ox3HXjies9ii1Yrft02FPpLdM9sAfSWGrheBFAt2j329_A1hk_fVLM_rXW8lFpra-4K5uRwXqNBPVcIkSRKszratQd0Yw/s640/DSC06006.JPG" width="640" /><br />
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不過,現在這家有戶外的座位可以小坐,天氣好的時候其實還蠻不錯的。希望他們其他的東西並沒有變差。<br />
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那天要離開的時候(大概下午一點多吧)想要買他們家好吃的可頌,沒想到賣完了,所以沒吃到,失望,不過同時應該可以證明還是有保持水準,不然不會 sold out。<br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8rrAofChufj9jY446FQayEJ-Ad4G6CLn0AqoyVOpc3P9oHKsx_6gBDsGxOzCckaSMHsGG5L5qaTxJs43Eam8DMVkp2MuuIhUszkueXRLRjCq1DLvBp8sBUvcyzQjtGI6cmGHAw/s640/DSC06009.JPG" width="640" /><br />
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<a href="http://www.millefeuille-nyc.com/" target="_blank">Mille-feuille Bakery Cafe</a><br />
552 Laguadia Pl. (between 3rd street & Bleecker)<br />
New York, NY 10012<br />
212.533.4698<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=552+lagadia+place+nyc&aq=&sll=40.728188,-73.998881&sspn=0.011919,0.027595&ie=UTF8&hq=&hnear=552+Laguardia+Pl,+New+York,+10012&t=m&z=14&iwloc=A&output=embed" width="425"></iframe><br />
<small><a href="http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=552+lagadia+place+nyc&aq=&sll=40.728188,-73.998881&sspn=0.011919,0.027595&ie=UTF8&hq=&hnear=552+Laguardia+Pl,+New+York,+10012&t=m&z=14&iwloc=A" style="color: blue; text-align: left;">View Larger Map</a></small>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-33276838246382955862013-06-13T23:21:00.000-04:002013-07-01T03:15:53.815-04:00甜又美的當代藝術 Modern Art Desserts - Mondrian Cake<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7qVstWBYiCdv-yhvrBOFTyZXCsGNQLvGgWjJ7W65lhEzKCCB-B7Jk09oh9jVaDgeU39ObhRQKxwwpO-l6cjvoDDRWJ-4WF83O69TCGF7CskymPVRXUG7MiCVp3Kga-b-KzReRA/s640/DSC05910.JPG" width="640" /><br />
四月中,我期盼很久的食書 <a href="http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906/ref=sr_1_1?s=books&ie=UTF8&qid=1371149697&sr=1-1" target="_blank">Modern Art Desserts</a> 終於出版了!裡面寫的食譜是<a href="http://www.sfmoma.org/" target="_blank">舊金山當代美術館裡</a>,<a href="http://blog.nyanything.com/2010/04/blue-bottle-coffee.html" target="_blank">藍瓶子咖啡</a>的甜點主廚 <a href="http://www.amazon.com/Caitlin-Freeman/e/B0080RGKIQ/ref=ntt_athr_dp_pel_2" target="_blank">Caitlin Freeman</a> 根據美術館裡的藝術品來創作的甜點。雖然上次去舊金山的時候沒機會去看展覽和吃蛋糕,但是自從 3 年前,在 <a href="http://www.flickr.com/photos/nyanything/" target="_blank">Flickr</a> 上面看到 <a href="http://www.flickr.com/photos/28198184@N04/4867360484/in/photolist-8q7uGm-8q4kCX-8q4kBV-7MRxB8-7NFd5j-8q7unA-8q7uAQ-8q4ktn-8q7ur3-8q4kov-8q7uww-7GUT4V-7GSFgF" target="_blank">Slowpoke 的照片</a>之後,就對這個很有現代感,由紅。黃。藍。白和黑線條組成的 Mondrian Cake 印象非常深刻,沒有想到甜點/蛋糕可以做到這個境界!當時,心中就在想,有沒有可能有一天主廚會公布食譜,教大家怎麼做呢?果然,耐心加上衷心的期盼,我的心願實現了!而且還很幸運的,有機會可以在食書出版之前,參與 recipe testing 的工作,嘿嘿,真開心。<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEwp0vcvq0dSJlWg6Yteuwp2hzyoFXYhQrO9Ju9Of8QyMaKmp7cKCmBSXc7Zu6SZbgrxGqkgtfufxff7_OUF0YGLH7DjMkM57Ok3P3QZPt9A9w2Imtu_hSon-eMbqp-oz4LU4VA/s640/DSC05907.JPG" /><br />
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事情是這樣的,去年十月,也是我很喜愛的書:<a href="http://www.amazon.com/books/dp/1607741180" target="_blank">藍瓶子 The Blue Bottle Craft of Coffee</a> 出版的時候,主廚和她先生 James(也就是<a href="http://www.bluebottlecoffee.com/" target="_blank">藍瓶子咖啡</a>的老闆) 到紐約市來舉行簽書會<a href="https://www.facebook.com/media/set/?set=a.10151283382846419.523144.202773211418&type=1" target="_blank">(照片請看這裡)</a>,做為忠實粉絲的我當然是不會放過。在會中,主廚說她正在進行下一本食譜書的準備工作。我一聽,好興奮(心裡偷偷期待最好會有 Mondrian Cake!!!),當場鼓起勇氣去詢問,需不需要自願的食譜測試人員,沒想到她也很開心的說:需要!!!耶,於是回家之後,馬上用 email 聯絡,我就加入 recipe tester 的行列啦~<br />
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過沒幾天,主廚寄來初版食譜(尖叫+咬手指,沒想到就是我朝思暮想的 Mondrian Cake,不敢相信這是真的!!!!) 和詳細指示(就是我照片上,右邊黑白的,自己從 email 裡列印出來),叫我照著做,如果有任何建議,或者需要修改的地方,要向她回報,同時切記,不可以公開食譜內容(照片可以),而且是有截稿期限的。<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrTlsh43VivxUZPxzi_kdbNh6-CMKa-sSEIxe2nISKu2m4kqSXzFsXDB3PADAcMR_Mk10QZakUrzdNbAacnrp2XBqMgYQFZCSzeLvsBXVVj4P9OzrzNcaA2yR14GLfbsrjvR_IQ/s640/DSC05905.JPG" /><br />
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雖然,做這個蛋糕需要特別的<a href="http://www.jbprince.com/cake-and-bread-molds/pullman-loaf-pan-2-lbs.asp" target="_blank">烤模</a>,而且前前後後需要花 3 天時間,過程複雜,但是我戰戰兢兢,每一個步驟都仔細看過 3 次才做(好像自己是第一天進廚房做蛋糕),最後總算是鬆了一口起,細心+耐心沒有白費,成果還算可以。<br />
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過程大概是這樣的:先做四種顏色的蛋糕。因為烤模只有一個,所以是要做 4 次。中間還必須要等蛋糕涼了才可以脫模進行下一個。<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgab3j1BrA70Bxh_w6_dFSnaXp2kwmLuhGjZSEh1R9cNcXf4aY3ZxoIcTupTwDSlz47nviY0W36V8fvDkK_4rQ5c617NXvgfMi7FEig_jE_uu93VwYCqOHRhz403d446hijtXqEpQ/s640/DSC01112.JPG" /><br />
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然後依照指示切成不同大小的長條狀。這個步驟我最不行,覺得自己切的歪七扭八的。。。。。醜。。。。<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82aE5JUbwkjUrn9NBcEVkfqqb43e6je7FiB1za5dfMlLIWmmiwcfRR051HO3OJWVboi_rmRX0tmbTwWp-Zp6DXpb7jII2sOpBYz1Htiwe0UGgxzfLk341tREJ-_ReXMaEp2xmPQ/s640/DSC01114.jpg" /><br />
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再用巧克力醬組合起來。過程超級 messy,做的時候心理七上八下,雖然不致於罵髒話,但是氣氛凝重緊張啊。感覺好像呼吸大力一點,蛋糕就會垮掉一樣,好好笑!<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV2nX0Sw-v-onb-vFOYiNqjblwWeZbHoA3bsNhF6zoJYvLpm19c2gY6eHuj6OWoYQAXiNfbSWxkX5vyD0JsCVIMTe84BoOTpa5-Z-7CHCbb4cNWFSJV_dmR5awYGCqVFIlppZzw/s640/DSC01115.jpg" /><br />
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哇啦~成績揭曉~<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Sd9o_lyutXiXiVHWtMOyD13eH4Osh_kQlP6uWf2NUCMKFG2jOPMeB-gsDTL0RHAhQa_pJ6Ax2RJqrUz08hRVo3Oz4UItHjZ4yCU6D0xu4hdBA-sVFvUjY-aibwncxghPH3Cwrg/s640/DSC01118.JPG" /><br />
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切片<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPoHeqh6tO_z_OhvnqgmIFWiFqUpjhkuU_mbA4WJuszA0lD8zoPNSM7AWnIzkeIE01Sb6SqUk5OQj4lHVtyVa785NMao8aM-asyY4eEzS9XZe8xq_qkvi2QXqU7F-RssRXq15pg/s640/DSC01124.JPG" /><br />
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蛋糕還沒切開之前,其實你是不知道中間組合的如何的。當要切開蛋糕的那時,對我來說好像是考試要公布名次般的緊張刺激。還好,結果我自己還算滿意,除了一個方格歪了,一個方格太小之外,最難的部份,巧克力醬塗抹的還算均勻(但是可以再薄一點。。。),勉強給自己 70 分吧。<br />
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My Mondrian Cake<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzV3AdJfNyGFaylfOXRdy46KNnhPIoUh5EWJXqXS123xtoUTuhxmADzIFIXmmdUOO2IHtLPxnx75SiwwELgYzM4UqKJbQIJu6aeD_MctHJKR2lSwpaxcxb4yyFuXeC_pPCX5cgA/s640/DSC01135.jpg" width="425" /><br />
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這真的是一個難得的經驗,最後,我的名次還有出現在書裡呢!<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2F0DidFmqcuoYY0_6_1jKdkm3Gx-QRCIM_jmYA2mjxHoBssCuwK7oGzg2QGiZMWIdYeEONx4kARfTZyP3WUUHO7Kc2gSj6uNpQMSA2Xav7GftxZ6M17XaJdAte-TowhHzF5CLg/s640/DSC05914.JPG" /><br />
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來看看由主廚親自示範的影音短片吧!<br />
<iframe allowfullscreen="" frameborder="0" height="300" mozallowfullscreen="" src="http://player.vimeo.com/video/63949405" webkitallowfullscreen="" width="640"></iframe><br />
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有一些網友在書出版之後也有試做喔,你要不要也來自我挑戰一下呢?!<br />
<a href="http://sfist.com/2013/05/20/we_tried_to_make_sfmomas_mondrian_c.php" style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 30px;" target="_blank">We Tried To Make SFMOMA's Mondrian Cake, And This Is What Happened (from sfist)</a>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-28517619296685308592013-05-29T22:57:00.001-04:002013-07-17T16:28:25.542-04:00紐約最近瘋什麼?C*R*O*N*U*T 可頌甜甜圈!紐約最近都在瘋這個! 真的很誇張。<br />
好吧,先承認我也是狂熱份子之一!<br />
CRONUT,就是 Croissant + Doughnut<br />
我就把它直接翻譯成可頌甜甜圈好了。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9zeBdf0AdcZXLHDYF-f30yxBs982YKKhY_EH0GmMYVRme2GiCkPwXzd_v0sPvxhmvtKqS3KwxBHlZQjBIDbUMAl18s6dZhrU7OXyKib1CmKd_f6XGVoZyKSw9mPjhyyA0DDuVw/s640/DSC05793.JPG" width="640" /><br />
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這個是甜點主廚 Dominique Ansel 的全新發明(已經申請專利),是把可頌做成甜甜圈的形式,真是太聰明惹。<br />
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做法是可頌麵糰用炸的( chef 說他整整花了2個月時間研究,試做了 10 種可頌食譜,和中間不知多少次的調整),裡面填入餡料(卡式達餡或是有味道的奶油餡),邊邊裹上加料的細砂糖,最後在最上面還擠上糖霜+裝飾,嗚~啦~啦,我的媽啊,有誰可以受得了這種<b>甜炸物的</b>誘惑呢?!<br />
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我是在 <a href="http://newyork.seriouseats.com/2013/05/sugar-rush-cronut-from-dominique-ansel-bakery.html?ref=search" target="_blank">5/13 的 Serious Eats</a> 看到的。當時就恨不得馬上吃到。陸續每一天都在不同的<a href="http://gothamist.com/2013/05/28/fine_lets_talk_about_nycs_out-of-co.php" target="_blank">部落格</a>或是<a href="http://www.dailymail.co.uk/femail/article-2326116/Are-cronuts-new-cupcakes-Introducing-croissant-donut-hybrid-causing-frenzy-New-York.html" target="_blank">網頁</a>上聽到大家不停的討論著這個<a href="http://www.foodrepublic.com/2013/05/28/first-and-last-cronut-story-you-will-read-food-rep" target="_blank">神奇的</a> <a href="http://www.buzzfeed.com/arielknutson/everything-you-need-to-know-about-the-cronut" target="_blank">新東西</a>。<br />
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認識我的人都知道我是夜貓子,早上都爬不起來(除非是要去上班),想要吃這個,連續好幾天做夢都夢到我起了個大早去排隊,幾天之後,備受睡不好的困擾,最後終於在上個星期四達成任務。<br />
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Bakery 是 8 點開門,聽說 6 點就有人去排隊(因為每天只有限量 200 個,是早上一批,賣完就沒了。一個人最多可以買 6 個),我到達的時候是 7 點 20 分( 一路上懷著忐忑不安的心情,想說會不會還是太晚了,會買不到。。。。。),數了數,我前面大概有 30 個人吧,有點兒危險。。。。。不管,既然來了,就排隊等吧。<br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQo9nvSB8cVYtFF7PvHkZC5-6Yq8uod_z5mH3YTjIvq5f5lnhbDv5kj5Wu8UW47Qi4PMJmw8p1T1GEN8e4KYGZZ1jq_cJxyFp68HakY2Z_IMGzCQHRFZyIc4IpaPpcadbh2yr2Q/s640/DSC05733.jpg" width="426" /><br />
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時間過的真慢啊,不過很多經過的路人都很好奇我們在排隊等什麼,有一些甚至跟我們閒聊了起來(幫助我們殺時間!真好)直嚷嚷著改天也要起一大早一齊來排隊,一堆不認識的人因為 Cronut 還聊的蠻開心的。<br />
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8 點終於到了,Chef 本人還很熱情的親自出來開門歡迎大家。不過他看起來超級疲累,所以我不好意思拿著相機猛照他(已所不欲,勿施於人嘛),他看到這麼多人,一直說 oh my god, oh my god.......。開門之後,所有的人都很有秩序的進去店裡繼續排隊,大家為了這個 Cronut 還真得耐著性子。<br />
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進到店裡之後,馬上有 baker 拿著剛出爐的迷你瑪德蓮(也是這裡的暢銷甜點之一,都是客人點了之後才現烤的)請我們吃,好貼心,這個小小的舉動更是讓我們等的心甘情願!<br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtndYqAhSO0sMxZSH3PzF-UDMrksY2mfo8O_y6fcbWFqcUT-kILhot0HIPjIh3Z0Ec3dFWlUITJeBd88KIwB7uQEO6Jfo1JElrKaS8RhS-H8xFkVjvToIShe8-5wiDO-6UmTjBpA/s640/DSC05736.JPG" width="640" /><br />
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一架子的 yummy pastry,看的我口水直流~~~<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBIG_fNVjsAvVS2_XnvEkC9vuR5GjMcRFJFG-97rkFciPDdLio98q0QbJij0XzATGfMiv3g8CD18ZvlpVuG8q-h3VrNtZCNFWFIESFSYK0bbYTT_kNgNzIKeL2HWLYISHZLoYGQ/s640/DSC05740.jpg" width="426" /><br />
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Any of that has my name on it?!?!? 緊張+期待,好像很久沒有什麼事情讓我如此神魂顛倒的。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUcYfA1tDl-3Oyo4IvNW5Z0-dPN_fiuRfkyOSGcIjthe_FNuMjy20sBnbxv_j0tA2yW-cye4hyphenhyphenxGBKfHIn2W42d58NPWFbzTqSxe-KnUWm0IECx6nkeuwUQXn9wjzzscaC7l98A/s640/DSC05741.jpg" width="426" /><br />
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當快要輪到我的時候,氣氛超緊張的,排隊的大家似乎知道 Cronut 快要賣完,結果,我竟然買到最後的兩個!!(當時是 8 點 15 分)歐耶!今天真是太幸運了!!看來應該要去買個樂透!我後面的那一位小姐聽到今天到此為止的時候,馬上以苦苦哀求的表情跟我說可不可以分一個給她????蛤? 真抱歉,NO WAY......<br />
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哈哈哈, oh yeah, I score!! 勝!!<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnS5-0IzyKgfMxk5yR7lXjdyMNHQTYfqekdRr8T-LRarHsCTmsB8_gRjDyYzi0zoyl831y7qOHiWNxDVpiQ__Q8IcmJkRkJEoCNRZIMirE6fJ-AmRpUDSKDhjiI8MLre6Hk6Vvg/s640/DSC05748.JPG" width="640" /><br />
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Cronut (每個美金 5 元)每個月的口味不同,這是五月份的 Rose Tahitian Vanilla,六月份的口味已經知道了,是 Maple Lemon。啊,我猜現在要吃到的話可能要 5 點就去排隊了吧!今天還看到有人在 Criglist 上面說可以幫你去排隊,要知道怎麼計價的話,<a href="http://ny.eater.com/archives/2013/05/cronut_mania_2.php" target="_blank">你自己點這裡看吧</a>。<br />
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雖然 5 大洋真的是貴鬆鬆,但是說真的,我會願意付這個價錢。你要知道,這裡面有多少學問啊,而且步驟繁複,從頭到尾必須小心謹慎,馬虎不得,完全都是 handmade 和用心製造。<br />
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聽起來/看起來這個可頌甜甜圈好像很 heavy,其實不會。 chef 有建議大家,要用麵包刀 serrated knife 切開來,再與大家分享。畢竟這是油炸的,一個人吃半個到一個就會很滿足!<br />
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口感上來說,外皮極酥脆,裡面很 flaky and light,真的很難形容這從來沒有吃過的口感。<br />
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看來紐約的可頌甜甜圈狂熱會一直持續下去。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKHl7TEiOsdO1fuy-IQLO3fFkikrq-rhQZSfKrA59dmPUSX2L9aC_r9secyiRyiSH1kfAZmXYiFo26hNRSpVLzBvllNZCA9t7n-h3fRNOPOCR_36sYdWS2shKUWebz-cWKnqQHg/s640/DSC05751.JPG" width="640" /><br />
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當天超級幸福的早餐<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrCJ7npGfDvCKiIlGHASZ2lIQHICQrYSycqQ6Y5FltFuWycmjYOOVrtc0AYg4eryYsYLVM7NVkTmGyBj2B80yXzLdsIP77dFR6LXP5UnrR5q0nsH5w8T7g2KxYuebYXpHxHGoOg/s640/DSC05791.JPG" width="640" /><br />
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這家的<a href="http://en.wikipedia.org/wiki/Canel%C3%A9" target="_blank">可麗露</a> cannelés de bordeaux ($3.00) 也做的很好,每次去我一定會買。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbPSNyAvSuMUuqs83u6PRgg7ylcAXmwCP_mQamQ7YgxVbV11QX4NNUQb63U6PeRnCGYA4cgk_NGlBffDdTDzx5-v7-ltnuxLLSN6HwEJWiTatfntMLBYa8uNHsFAyEnRAxiP-lg/s640/DSC05769.JPG" width="640" /><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #2c2c2c; font-family: ff-tisa-web-pro, Georgia, Times, serif; font-size: 20px; line-height: 32.5px;">DKA</span><span style="background-color: white;"><span style="color: #2c2c2c; font-family: ff-tisa-web-pro, Georgia, Times, serif;"><span style="line-height: 32.5px;"> (Dominique's Kouign Amann) 也是招牌, 充滿了奶油和焦糖香氣的酥脆麵包,也是一種很花時間和人工的 pastry,也許在法國常看到,但是美國似乎沒有幾家 bakery 做的出來,如果你來了,建議買一個來嘗鮮($5.25)</span></span></span></span><br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaDQO7v-5dshg0Z_4udjBML6tifxe0PiO_75cYTxnMFnEv32swtxo1LE2RK8YUwJVJJb8QMCBdkipVFcgRW7m9-S8N0_WkJHzqWXwBKweaTh4-IquJ3Hodc6ouftPPZDMk10q-Q/s640/DSC05771.JPG" width="640" /><br />
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因為還太早,display case 空空的,裡面只有麥卡龍。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu82WI3zhTmmN1jEDLIF5_qG3G-NzvtzDtHD3HoeRxUkWdmTVL14uLo0QvNo2piZ2iJ8qpPujS6ZEWQEbwofF0AdNb2WN431WZHHndkIp5BFno9LiOTmLl71uCOdfPBwzq-7c7dA/s640/DSC05744.JPG" width="640" /><br />
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麥卡龍禮盒<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv72Gs4gG-pE3yKfVlx818vPgO2YcN8-gKZfnt7ygFTbKdtE7FqHPom1DF6pXdbCC00uJNrQe0Rz8MO9tzQ6RHYvx00mEyGNU-LKL3i1AOTHngnU6LEBOtokNMkiSYo1yt85p5nA/s640/DSC05745.JPG" width="640" /><br />
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廚房就這麼點大,可以做出這麼棒的產品真的好厲害!<br />
這個地點以前是一家日本的咖啡廳叫 <a href="http://nymag.com/listings/restaurant/rheon-cafe/" target="_blank">Rheon Cafe</a>,5 年前我曾經在這裡工作過一段時間,因為這個工作,我認識了 <a href="http://instagram.com/10x" target="_blank">Joanne</a> (<a href="http://www.flickr.com/photos/nyanything/sets/72157627982997145/" target="_blank">Emmi</a> 的主人),從此我們變成好朋友,每次來到這個地方,都讓我想起我們兩個曾經在這裡一起工作的快樂時光。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfPrT1vfmXawjTrFgV_c_7k4gtrBelwJetE1MdPQlJXvPdA1nNUSQyr5hmA1XXsM3olbdkJjLsORN9bTlrd3huwZbQzGdpi7fNGvyXcPfZDAnlr-fiUjoP-cQobNlU__Q-kvQVQ/s640/DSC05755.JPG" width="640" /><br />
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最近的這幾個星期,有一個特別的活動 2013 Pastry Chef Series, 可以在這裡買到這 6 位知名甜點主廚的特製甜點<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01lOzZi7pq3VGip_rNi5uWS4K1_aW1b2lukG6JZF1Mfl73S7NnjsVZ4JkcOHz6hUOC8mG967VG2LuNFNbuJTcyontd9hIZy41EM0LkGjxYNZzdhDuU4UMhN-QQx9r52sH1d6vqg/s1600/DSC05759.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01lOzZi7pq3VGip_rNi5uWS4K1_aW1b2lukG6JZF1Mfl73S7NnjsVZ4JkcOHz6hUOC8mG967VG2LuNFNbuJTcyontd9hIZy41EM0LkGjxYNZzdhDuU4UMhN-QQx9r52sH1d6vqg/s640/DSC05759.JPG" width="426" /></a><br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikg1Fhg20ceaSvOOJuC8XYk3NehNda-qKj9MwEUdZoD9BnKlFaVTWPED9rLoLmosvQYxjk7dyVoCxjwYewhKCEl-ee9BAVWKvTOr6c04yldmYuMWlVG27RdpgY_L4i4ixOqRKGww/s640/22BURNER1-blog480.jpg" width="640" /><br />
<a href="http://dinersjournal.blogs.nytimes.com/2013/05/21/front-burner-18/?smid=tw-share" style="font-family: georgia, 'times new roman', times, serif; font-size: 17.5px; line-height: 26.249998092651367px;" target="_blank">To Indulge: Parade of Treats for the Summer from New York Times</a><br />
(Picture from NY Times)<br />
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另一個招牌甜點也是 Chef Dominique 自創的,叫做 <a href="http://dominiqueansel.com/the-menu/" target="_blank">Paris-NY</a>,原意是起自於 <a href="http://en.wikipedia.org/wiki/Paris%E2%80%93Brest" target="_blank">Paris -Brest</a>,是泡芙,填入巧克力,焦糖和花生醬做成的內餡。<br />
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這是 2011 年開店時就有的(現在還有),這張照片是那時 2011 年11月時照的。如果你下午來的話,建議點這個或是現烤迷你瑪德連。<br />
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjYlvsqjScmAYQuq-EfWoTCLCJlpPpV5xjNOeeG3J8bzOkS7cWFEKL4t-5XPxLUFKObztsSeGFXM_SmEaL7BGe8PXS2UwfXBH1o9-YnWProCy_FLxHh7V22-O8ZWZKDev5TnvUg/s640/IMG_9657.JPG" width="640" /><br />
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<span style="color: red;"><b>【UPDATE】7/11/2013</b></span><br />
根據 <a href="https://www.facebook.com/photo.php?fbid=495072033896810&set=a.326649874072361.70161.294918637245485&type=1&theater">g.o.d.</a> 的實際經驗,早上七點左右到達排隊,但有接近買不到 Cronuts 的緊張刺激!現在一個人只能買 2 個喔!(七月份的口味是黑莓 blackberry)<br />
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<a href="http://dominiqueansel.com/cronut-101/">Cronut 101 from bakery's website</a> 裡面有一些其他的資料。現在只可以在開店之前 2 個小時開始排隊(週一到週六 6am,週日 7am),大概之前有人<a href="http://gothamist.com/2013/06/25/photo_people_sleeping_on_street_to.php">睡在門口</a>,太嚇人了吧!<br />
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<b style="color: red;">【UPDATE】7/17/2013</b><br />
臉書粉絲團上有朋友留言告訴我,她 7/13/2013 早上七點去排隊的時候,已經買不到了,很掃興。建議大家要更早到。<br />
八月份新口味已經公布,椰子口味,又叫 <span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 17.98611068725586px;">Croconut,好可愛的名字!</span></span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Roh0UhiGss07BcbD-gUDUNkzIlYFs8C2Gr9dCkCrOC-aH5U3RVnbiFJmvCKmE_apCsd08g61mjCJjqvtZauAok9RRS0xem543SUdGYFNhDkvz2SbAKxwvh-fupzTBANCj5QuQ/s640/DSC05763.jpg" width="426" /><br />
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<a href="http://dominiqueansel.com/" target="_blank">Dominique Ansel Bakery</a><br />
189 Spring Street<br />
(Between Sullivan & Thompson Street)<br />
New York, NY 10012<br />
212.219.2773<br />
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Opening Hours:<br />
Monday to Saturday 8am-7pm<br />
Sunday 9am-7pm<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.co.in/maps?q=189+Spring+Street,+New+York,+NY+10012&hl=en&sll=21.125498,81.914063&sspn=51.704363,67.763672&hnear=189+Spring+St,+New+York,+10012,+United+States&t=m&ie=UTF8&hq=&z=14&ll=40.725163,-74.002937&output=embed" width="425"></iframe><br />
<small><a href="http://maps.google.co.in/maps?q=189+Spring+Street,+New+York,+NY+10012&hl=en&sll=21.125498,81.914063&sspn=51.704363,67.763672&hnear=189+Spring+St,+New+York,+10012,+United+States&t=m&ie=UTF8&hq=&z=14&ll=40.725163,-74.002937&source=embed" style="color: blue; text-align: left;">View Larger Map</a></small>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-7485433772150551612013-05-17T03:35:00.000-04:002013-05-29T11:27:51.323-04:00【到處吃★午餐】嚇人的餐廳名 Cannibal NYC 好久沒寫<a href="http://blog.nyanything.com/search/label/serious%20eats%20%E5%88%B0%E8%99%95%E5%90%83" target="_blank">到處吃</a>了,最近超宅,都沒有外食,天天在家當煮婦。<br />
前幾天天氣好,很開心跟<a href="https://www.facebook.com/vivisunjewelrynyc" target="_blank">朋友</a>約了吃午飯。每次都是吃早午餐,這次要來點有個性的。<br />
<a href="http://www.cannibalnyc.com/" target="_blank">Cannibal</a> 這個名字好嚇人,中文翻譯成吃人(或是吃同類的族群)的意思,雖然如此,更讓我覺得要去一探究竟。菜單上想當然是以肉類居多,但是也有三明治,起司盤和幾樣沙拉和蔬菜可以選(不致於太恐怖!)。<br />
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這是一家餐廳+零食雜貨店+啤酒專賣店,也是啤酒吧。喔,還是 bike friendly,適合騎單車的人去。好有趣的組合,但是好像比較適合男生(哈,可能只是因為我不會騎腳踏車。噓,不能說,太丟人了,可憐的台北小孩)<br />
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餐廳不招搖,從門口看不出來是怎樣的地方,沒想到還有後花園。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfkLE_EIqykDLGS24gDF_yZfSifGW58rVv8GUbVOvdc7N80xrZipK_XaIhV0_IWtm76fHYH48P8Uju-CcmMV0VPsf5ZH2mZgPvDzblE7l-SHZekWJDUbp_RWl0M273rcZEtE_BQ/s640/DSC05430.JPG" width="640" /><br />
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Got beer?? 450 種任你選! Holy smoke!! 那麼多<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighQ2zsveutHAeptfxbQiUwoaw2d3drJGBRw5lqLIImxQ-PRqGbkNoSCLG3xxw1MoT_h-iyyhiTp3mGAmau0lDCUCCdhbgLwpw-bMZFJw1eMDsgkltR_emapsxG9xtHHjQYpjFNg/s640/DSC05429.JPG" width="640" /><br />
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一走進去,像是進入隧道一般,好有趣!左右兩邊都是冰櫃。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWEpjqd7wR7dmLxHiiZPpwuJeNHBXedXZ7hsFROV3XOVCo73kRhA0J8JKRcDBhdcb268rX0_rmonjZso5NufjSrG0ZWkGVk_j98pNgq8INYRLXsbjskKLKhVp80K_kRpavsLmjQ/s640/DSC05427.JPG" width="640" /><br />
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門口還很貼心的擺了這個啤酒紙盒,可以自己買啤酒帶走,真是方便又環保。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhyixYvSsFVWMsCSdoPOUHco4ZAFV7QF13tXOiYkmYcf0E3N3IFjqgHxbtcohWbx8wIhozfj2sQcafoSa9lAfImSXUdhGZTvGwda8x2V5hisjjwXqupuFr0_gsMI3LavdF04vvw/s640/DSC05422.JPG" width="640" /><br />
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眼花撩亂,其實我對啤酒不是很有研究,平常家裡喝的都是 V 選的,我只負責乖乖喝和批評與我煮的菜搭不搭配。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL7uW6GNGaqCMzj42bzo5zfiTGRQjN9DtTaT_3986aDlXJGe8RvzJCoHSg_dgmXnNoBwYJX0HgSTEecCPjbUZnvrnnUfTyLO6kXyn_nlL14qUxaUZTcj-ZUJL8WBD0k8JWix-8A/s640/DSC05424.JPG" width="640" /><br />
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雜貨店,大部分都是搭配啤酒的零嘴!(看來是不是要來這裡自我推薦一下<a href="http://blog.nyanything.com/2012/11/2012-christmas-caramel-popcorn.html" target="_blank">吃不停焦糖爆米花</a>)<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz3Qk3XouZ7_nLpifBYL6QFEux37rQP8v7gNNh-NxupG1DCWcucFyfxaU8uT7uRuXD0n3OEIcHEJiE0FmZ4YH_F6ZtbAggAztiykqAi52gOBMrtbs024hu_LWq3kkNP3KXTyWEg/s640/DSC05420.jpg" width="426" /><br />
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更多啤酒,沒有冰的。方便大家買了之後不是要馬上回家。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQ_PDabsVHRsKRsf2bTPRGhVSfrxcDslM72auvPFnSivjCPJz0Rq0vO1GY-TSE5C_VxB4sAV9CZvPbZ28SNPpLLwDhp6_64CsrqsECtDoHRMZBKGsSfKfxMRNNQ-hE7VkQ7coqg/s640/DSC05421.jpg" width="426" /><br />
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眼尖看到這個蓮花豆,其實是我們說的蠶豆,台灣製造!!!!!開心!<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqvrliG_leQeKxLACZav6C0IlHJzr7g7e3IC_XvP_ZNaVKC2VThkz98JS-UujRTFJgINCgMrO8oiEj_lfaOyV7ShPSNNTq_6qhigQFHlh9plYLaHR2gEOr9bSbJTanGRe1Z2E3A/s640/DSC05419.JPG" width="640" /><br />
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經果暗暗的吧台區之後,就到了後面的小院子<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOpsWhY6gIXLv0i6IXEXQIVv-5nbe69iDUOoTb0O1zh72BKDMgWC84qV9pCU8VeTrXEl6Xc1ETQ7SkXyTun3SsPMV5DJn-0vDYiRHf6BeoWTPIkQfV06jzVJmGqPU7YUZxjz-rA/s640/DSC05418.JPG" width="640" /><br />
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要知道,在紐約有個 semi 戶外的座位是很奢侈的。有看到照片右邊的腳踏車架嗎?<br />
我們到的時候是大概下午一點多,所以很安靜(真好!)可以想像這裡傍晚或是週末的時候應該是很多人,擠滿滿。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0-gU2RIcBJeK3wvuomoG0UTO7rRbNFQibtAaKCyCUaBUbz2OqQeLXNUzUku5J3wCmH-9uAeJuut0bWldCPvQCqN4uGw4o8F-EMWKcDIQ6ZlodPkH5OKUiGXfXzcSdrOocQj00A/s640/DSC05417.JPG" width="640" /><br />
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噓,我是個 wine lady,或是 cocktail gal,不是很常喝啤酒,尤其是中午,沒辦法喝下一大杯。所以來了啤酒吧,但是點雞尾酒,還好沒有被服務生白眼。The Takeover Negroni<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg9xV0FWUhpEjoA822jtyiQ3v9dR7QycRZs_niSeGctTC5i2HLDi7Q1HVSEg060evmKIsuOY6tm5PknnkP3HxEmGpaQoGos4eFFiDhRjp9k77_puCxh9U7yvDFE50UlbuW-QRlQ/s640/DSC05406.JPG" width="640" /><br />
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Pigs head cuban,整個豬頭裡的肉烤到軟嫩酥爛,加上薄薄的火腿,醃酸迷你黃瓜和 gruyere cheese(就是洋蔥湯上面的那個起司),做成 panini 式的熱三明治,喀ㄘ的麵包聲,一咬下去,就知道應該來對地方了,不會踢到鐵板,這個果然好吃!<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KnfjVJ2AFEYS5v4YqXkh4i203A8QHCXwmJTXYgYoRELNaHdFS_IxXoUx5RRrSVIz7fdsowUYhakSbEugpi3n1hYFnuwyLU9P3VoZmR5f5kR5-uozTmQh4ykm7wSKVFZzQV_IWQ/s640/DSC05409.JPG" width="640" /><br />
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朋友點的 Grilled cheese, bacon and pork belly 加上 gruyere cheese,也不錯,但是 pork belly 放在裡面就有一點膩,而且麵包是普通的白土司,酥脆度不夠。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rObT9FAmD36KJ6rieUGejxIbkFKH0n0fC_VYmuzpHaT3xL30TdBnOlyenTf4yMcEywFHAn0IIj5cxEBWT_mp0kpAu_vq_mDR396j0oRKMQq1w_aUv5WkKpR_JlIy36Nxp5zfzw/s640/DSC05413.JPG" width="640" /><br />
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我們兩個一致同意 Pigs head cuban 是首選。<br />
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隔壁是兄弟店 <a href="http://www.restonyc.com/" target="_blank">Resto</a> ,兩家餐廳是相通的,下次應該來試試。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil030NxdcBuOi9ha057U6sUF-sITXtteRlJm6K6cqvUCF9dG0ElJ6OtU24NhpUav2PQsZP93qWcNwSqc1sPdOVQwy-Vmi0i36_nFtKNcvzczlXeQOLTTrHxsSuldoQnmNZ_xLcCA/s640/DSC05431.jpg" width="640" /><br />
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<a href="http://thecannibalnyc.com/" target="_blank">Cannibal NYC</a><br />
113 East 29th Street,<br />
Between Park & Lexington Ave.<br />
New York, NY 10016<br />
212.686.5480<br />
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<br />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3270823 -74.654166600000011 41.1016233 -73.3577796tag:blogger.com,1999:blog-16365478.post-78225148705448170842013-05-10T21:59:00.000-04:002013-05-17T03:58:24.286-04:00{Cookie Friday} No. 18 封存春息的櫻花抹茶餅乾<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt8XbTh_IOJau6HfBBZRNWLmxy2duAPAIx-bWGd0dme8El-IzCQERomVNUTYNOEuvhLiz3UWnOeSFNDSQLyPfgeqWQFOP3EdqQKFxY5Vv2KEIIWynXy0AUncvRg_HJZ_9JuT4yA/s640/DSC05306.JPG" width="640" /><br />
紐約的春天今年來的好遲,大家引頸期盼了整個冬天。前一陣子櫻花開了,讓我有了這個櫻花餅乾的 idea,心想,再加上抹茶,這個我最喜歡的口味,粉紅加綠,光用想的就不自覺的開心起來,而且應該很襯這個美好的天氣。<br />
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No. 18 封存春息的櫻花抹茶餅乾<br />
Sakura Matcha Cookies<br />
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一轉眼,終結寒冬的櫻花已經吹雪化為春泥,趁著短暫花期採摘鹽漬的櫻花試圖封存了春息,重新一朵朵地綻放在餅乾沃土上;抹茶在奶油的溫柔包覆下持續擴散微苦略澀,游刃有餘的鮮茶香恣意穿梭嗅覺,一抹鹽味默默探出生意盎然的春之味。(By Kathy)<br />
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份量:17-20 個 2 吋的圓形餅乾<br />
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材料:<br />
6 1/2大匙 室溫下的無鹽奶油 (90g, unsalted butter, room temperature)<br />
1/4 杯 細白砂糖 (50g sugar)<br />
<br />
1 個 蛋黃 (1 egg yolk)<br />
1/2 小匙 香草精 (1/2 tsp vanilla extract)<br />
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1 杯 中筋麵粉 (125g all-purpose flour)<br />
1 小搓 猶太鹽 (a pinch of kosher salt)<br />
1 1/2 小匙 抹搽粉 (1 1/2 tsp Matcha powder)<br />
<br />
鹽漬櫻花 (Preserved cherry blossoms, soak in water for 3-4 hours)<br />
少許細白砂糖 (some sugar to finish)<br />
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大家還記得我之前做過一個叫做 <a href="http://blog.nyanything.com/2010/06/matcha-box-pop-up-store-in-soho.html" target="_blank">Matcha Box Pop-up</a> 的 <a href="http://www.flickr.com/photos/nyanything/sets/72157624039465583/" target="_blank">project</a> 嗎?連 <a href="http://newyork.seriouseats.com/2010/06/the-dessert-files-matcha-box-review-soho-manhattan.html?ref=search" target="_blank">Serious Eats</a> 都有報導(嘿嘿,現在想起來還是很開心!!!)。這麼多年來,我還是推薦 <a href="http://www.matchasource.com/" target="_blank">Matcha Source</a> 的抹茶,尤其是烘焙的時候,<a href="http://www.matchasource.com/Gotcha-Matcha-Cafe-Grade-p/matchagotcha.htm" target="_blank">Cafe Grade Gotcha Matcha</a> 的不管在價錢上或是品質上都是我推薦的。<br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gPI4iTktQmfhZ_VrWKk19Maq5wMbZTje3fLuwHEBT2PgAO4c87KeZZ-jxkzb8YLt-Aqpt0DPDj6opq7FgiJx6refR7J1dPMw5kQ3J1tMkTnqAxzumGuF1xOzjAIGACyxyAyf8Q/s640/DSC05181.JPG" width="640" /><br />
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鹽漬櫻花 Preserved cherry blossoms<br />
準備工作,要先沖洗一下,洗掉大部分的鹽份,泡在冷水裏 3~4小時。我是在台灣買的,紐約的日本超市(例如: <a href="http://newyork.seriouseats.com/2013/01/sunrise-mart-japanese-market-east-village.html" target="_blank">Sunrise Mart</a> 或是 <a href="http://www.mitsuwa.com/tenpo/newj/eindex.html" target="_blank">Misuwa</a> 應該找的到)<a href="http://chefshop.com/Salted-Cherry-Blossoms-Sakura-Japan-P8096.aspx" target="_blank">網路</a>上也買的到。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiouPrjOGgM8mbSh5nQrYvFpCfcUnXGTAQXleMxVryQ7UswLzPtEdvwKS8fbOJSKji1RIMiqxnh2EqbqfJelabPEWvx9h93pb2W6ukJZodTb-m5gI88ia9QEqw_Mx4PTMtjoJuQ/s640/DSC05025.JPG" width="640" /><br />
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作法:<br />
1. 在 mixing bowl 裡放入室溫下的奶油,用低速把奶油稍微打發。(用手或是機器都可以)然後加入白糖,用中速打到顏色變淺。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2GshfsD-DbOGRiKrgg8wgwkArA6gmKrVUMINPCBq31TdD983xCf6hHoX44VqL3f7K9HzWh8w6iCPdpYgU45WrY8Pyz0NudcLbwZH4XdlVlf6hYWrYjnszfRxP7ksEoA-mNFDbw/s640/DSC05185.JPG" width="640" /><br />
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2. 加入蛋黃和香草精<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBo3GXU6wzXNqLdJPwLs-gqiOeOT66HxZUAt33gDp7Qr8k3URuOl3Kl9sTTHxr8oN-Ho_q9OJJC36v7imlxBZBCFkpYGYoN-kZh3I56SnzhkK0LRtckULEzohM0ZrwITFOGa5oaA/s640/DSC05187.JPG" width="640" /><br />
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3. 先把中筋麵粉,鹽和抹搽粉加在一起<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwORFmMguQqWmtPLpPFGkLka_lRnIc_uYk4Q7LM7Wsr5dujpg_pxoqittZ404OVyi0nQdtAbLEW9A8uHk1lWKBseMaKeD13BaXInaNCtx8nSod1LHLupRkiWh58Z05oRIsXQ7RQ/s640/DSC05184.JPG" width="640" /><br />
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4. 分兩次把乾料篩入<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVarTvk3BRPx9ckDtoN5te5ZeRHowMNmW3UkjGaPA1NGKHGh9jjzPSGiWnB5iYnZxEietHH4ej_Jvo8mwVXWpvtJ3TKYcybBh0QQGlmKdDMUnXvCkZsmc6fG8WL3vnZtK6-g43qw/s640/DSC05188.jpg" width="426" /><br />
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麵糰會很乾,像照片上的那樣,crumbly,沒關係,不要再繼續攪拌,不然餅乾會變硬,口感就不鬆了。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZy8DFxAQySonDWlEhCfmTgA_3aprAieOSM5r-f8ceLIEK9QBubB7tn6Ps5LaSYmMtIoaHqTPDl8GFW7wyk2triiLQcojmPp9A78mVrhLqHPZs87ZSyqI6Jw8Hctu3EmW_GQBpg/s640/DSC05190.JPG" width="640" /><br />
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5. 拿出保鮮膜,然後把麵糰倒出<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgADAyU768s3jSV6hhHcjIr5_xZukx7VCSYpEEpaMDE88po8c9BS6PQ9CwXrngTfDt4-rIS8cAit4JRel8Ck5lxmFWnJfGoXLJm3NxUY-OautRNyoMkcinheR-syJ1kQFRKE6Cg/s640/DSC05191.JPG" width="640" /><br />
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利用保鮮膜把麵糰向內,向下擠壓,應該很容易就整成四方形<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xxgS4Dscv-3XNbVivWAVtcOy7bijHv7Y_OwH4wSx6gyXYtkVRwZ68_77eloltMsSBd0TjZM-jIylPzV43Ctae9nLqFGAIRbykaaEZE3d2KgT87VtXBZPeM0rzWMDynAwzpF4gg/s640/DSC05192.JPG" width="640" /><br />
<br />
像這樣<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDuvY7riho8nfsqd3TZJYky6pQtZzR4iPF1DtpGnSLSTRm97iWgtIJjunQ6VoBua9Vf79kYp9fk2_0uSsNs1O7kbQwkUC6eotdSDG3Df7-iJyH7SLX9jfT7wbhozrLeanUp3M2A/s640/DSC05193.JPG" width="640" /><br />
6. 用保鮮膜包好之後,放進一個不透光的袋子裏,例如牛皮紙袋 brown lunch bag,放進冰箱至少 1 小時,直到麵糰變硬。<br />
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<span style="color: red;">Tips 小技巧:</span>為什麼要把麵糰包起來????原因是綠茶一遇到光,就容易失去漂亮的綠色,會變得髒髒暗暗的,所以一路上我們都要保持在不見光的環境。<br />
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7. 預熱烤箱到 350F<br />
利用兩張烘焙紙或是保鮮膜,把麵糰桿成 1/2英吋的厚度<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMtEzlKGWqAto8aCRvq69R_kQozKq0AqI7Ic0NXrgLP5jlZ0QLusvrlHfklWYsU2sp0qpGU7DauKLm-0De5GHqHaNh_xfpJ4s5TumoOJwZ5tEKIuzwLDL2wLVeGhn5eVGVLxRzw/s640/DSC05217.JPG" width="640" /><br />
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8. 然後用圓形的 cookie cutter(或是你喜歡的模型),壓出餅乾形狀<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7Yaa7cjqAVSoDJAMs1-_OnEpg25uKCHcQEgWO_MTDokW2g1N3pz8gasrRDkuOtzpdP8Plx0VbnjZ4Rl6KOsl3vxlPTdQAl5ejPqCEx2PR8jD8Q6ZD9iLNZE7qkJbeeYJpnARfw/s640/DSC05218.JPG" width="640" /><br />
<br />
9. 把櫻花去水份,壓乾<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcitt9h0sngSIPxcefKsr2HA056PN4C8a0g7B-JuyQ6YD0PBHtt8_HemnW3kit2i0Vnze2iIXoI9Z7W9sYrfk60lZwmBbWe-F9s9Uf_VD7BFOOmhxXVfUfaeGmBA_W-zaW058Jtg/s640/DSC05220.JPG" width="640" /><br />
<br />
10. 在鋪了烤紙的烤盤上,擺上餅乾(距離不用很大,餅乾不會變大),每一個餅乾中間壓入一朵櫻花,然後灑上一點點砂糖,放入烤箱烤大概15-17分鐘,中間要上下,前後轉換烤盤。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkdwDFZE7tAcZ-DR5EN1tqQOInBVmAoEDcmS2a6aXaOjgVeBLfwNmh6cpUtEzVMaIF57ZdtnNIdklsjbukKucDxyoHdciwnkI_Ir5oqKVOOd5rkcyMmZvkwftYUePyE1eCroCqw/s640/DSC05224.JPG" width="640" /><br />
<br />
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如果沒有鹽漬櫻花的話,也可以就做成綠茶酥餅 Matcha shortbread<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieShHgy1-VKmM3kSdelxPBjLVZ1M7ZZSQUoekQfK4h1PaCAmWZdHo9Ozw2JE0jeiirkMtm8Pz1Z7omplGqId9WKpKhGRphdvWzi2Oo4cVM427CDfL1xKWpJhPBsP4kqDw-MBsukg/s640/DSC05489.JPG" width="640" /><br />
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這次在要烤之前,我把整個餅乾放進砂糖裏滾一圈,這樣不但可以增加 crunch 口感,餅乾還會看起來閃亮亮的<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlZZtjIOFS8O7YX67gUR7_RQaSIdlJkMKQ7zrGA1o3nWqlphXG7Wm9cX9gzWwvxIxOr4kbcTrcfe_i3K0sl4TmHPDhwDkRPzVgr8i3LS3Wovx8Fd5wINcN8vea8Ixg-cji0uCVw/s640/DSC05490.JPG" width="640" /><br />
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<span style="color: red;">記得,</span>抹茶餅乾沒吃完,收起來的時候記得也要用不透光的盒子裝,或是用袋子包起來喔。<br />
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Happy Spring, everyone!!<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDno-Ijptx4JE6EMIbU2g4Xyh_kBZYJIjdBIXMxDHJFIz6VGHxEFoHcSDbYrFQyl23BOjLgYfzLVl_FgpSE4S_MUXQXH10OJprhcSor_ywcwIX35Se5M1EV92n1H8ujCyPUyJARQ/s640/DSC05497+2.jpg" width="482" />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com6New York, NY, USA40.7143528 -74.005973140.3270848 -74.654166600000011 41.1016208 -73.3577796tag:blogger.com,1999:blog-16365478.post-33962666181774740762013-05-03T22:49:00.003-04:002013-05-10T02:28:22.143-04:00{Cookie Friday} No. 17 一次滿足你兩種垃圾食物慾望的洋芋片餅乾奇怪的食物組合總是比較吸引我(跟我一樣是好奇寶寶的請舉手!)<br />
把酥脆鹹香的洋芋片加在餅乾裏會是怎樣???我很好奇。<br />
市面上似乎沒見過這種餅乾<br />
如果你想要知道這滋味是如何,就得自己動手做了。嘻嘻~<br />
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<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGmYk369N2s6DLoF0oncXOot8mcKhebr53xZ7SrAgSD2MT7Wz7BUKkArbruZ6Umrbl6kVT6IY0SkMBuXqwOUbT6usbMsJEKKgoX1jMkwpiBkaElxhz23wiEk09exbVMQbQmwmRA/s640/Image.jpg" width="640" /><br />
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No. 17 一次滿足你兩種垃圾食物慾望的洋芋片餅乾<br />
Potato Chip Cookies<br />
Adapt from <a href="http://smittenkitchen.com/blog/2012/01/potato-chip-cookies/" target="_blank">Smitten Kitchen</a><br />
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說是垃圾食物,似乎太侮蔑了Jessica的甜點師美名,垃圾食物不是專指那種廉價沒品味饕客避之唯恐不及的食物嗎?但你能說你抗拒得了油滋滋、鹹酥脆洋芋片的邪惡誘惑嗎?或是滿嘴奶油香還帶著砂糖磨砂口感的餅乾嗎?承認吧,我就不信你可以抗拒一次淪陷雙倍罪惡快感,邊吃邊掉屑之餘還可以自我安慰說,這樣總比洋芋片、餅乾分開吃各要罪惡一次好吧?(By Kathy)<br />
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份量:大概 30 個小餅乾<br />
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材料:<br />
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1 杯 室溫下的無鹽奶油 (225g = 2 sticks, unsalted butter, room temperature)<br />
1/2 杯 細白砂糖 (100g sugar)<br />
1 小匙香草精 (1 tsp vanilla extract)<br />
2 杯 中筋麵粉 (250g all-purpose flour)<br />
1/2 小匙 猶太鹽 (1/2 tsp kosher salt)<br />
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1/2 杯<a href="http://zh.wikipedia.org/wiki/%E9%95%BF%E5%B1%B1%E6%A0%B8%E6%A1%83" target="_blank">長山核桃</a> (1/2 cup chopped and toasted pecan)<br />
1/2 杯洋芋片碎片 (1/2 cup crushed potato chips)<br />
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1/4 杯細白砂糖 (1/4 cup sugar)<br />
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Topping:<br />
1 大匙洋芋片碎片 (1 TBS crushed potato chips)<br />
1 1/2 小匙 英國馬爾頓海鹽 (1 1/2 tsp Maldon Salt)<br />
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<img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNvT4_97PSQwX1XJPH9RWF1WUV0aLltt7XCre3ySVhb55U3Q8G8GEcyuxpPNXl9hq2SD_cxU9NbcyGXF-rcxG-RbbORBy7cTSyCn3IDTKjTywu5um8tHhQxzMEmmcZTgNVEGfiQ/s640/DSC05029.JPG" width="640" /><br />
<br />
作法:<br />
1. 預熱烤箱到 350F<br />
長山核桃需要先烤一下,切碎<br />
把洋芋片捏碎,需要 1/2 杯<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0w5NQXXKPqXk-nwjtfc6yLMn0vaLaYHgyoDJui2gOk-7fz1VvGm1jPfsKLNr53UzOkd1MgVfqBm8Qm9OfvYv9fxpcue33rbu9XS6lX76JXrtQAN2ZV3OfJqQpCSaiWwO4Xbweg/s640/DSC05033.JPG" width="640" /><br />
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2. 在 mixing bowl 裡放入室溫下的奶油,用中速把奶油稍微打發。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUSYyZLC8H4Ym_rOZjfEEhPc9VxmOJK8rCPSTASRh3g6BM3XQzXArDsB5wzF47-uv7puYmHx1GH-hkSo4rySDET2zDLYOBNxNdahLRPtUE1GTyQWGQyRk6OCw8OFnGDFWi_wBTg/s640/DSC05040.JPG" width="640" /><br />
<br />
3. 加入細白砂糖,打發至顏色變淺<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNzDQsWK6pjYzkeDUXhJOni84oszesn9Wk9WDTTTFVUC9KpHusVWw6LgumwzcKd3OGnw3BcT9it0Na7FNCygRuB_glBQzRiw9GlJFa8bSxTi1HURmSBADxvsMDBk3VyPkG0hWzA/s640/DSC05041.JPG" width="640" /><br />
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4. 加入香草精<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSDd2rxnLKqYZ3LZWo0dAExuOsghi9_PfIjcFgsqYn8G8s1bNlKsNPtmHkz7AVwkf6MNsJAGNo1TtkQnPBGrd3Do7c_wL9-L6Nr-OESjhOQ1WCAy4_znXPzGHEbL74jyJZIQCaQ/s640/DSC05043.JPG" width="640" /><br />
<br />
5. 把中筋麵粉和猶太鹽稍微混和,分兩次篩入<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbna77TDP9v8OuuA2NYfYdXW7gYHCbH1Emo9riMLeat1Fkhg3pTU9M6ijob4IDVuDdVT5CLtoNqBIK4Rfv2Qx3flWicnCFiVO8OU9PTk-9lTvm_phTohHLJZ6Ld8mvW-DfQMa_KA/s640/DSC05044.JPG" width="640" /><br />
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6. 麵糰混和均勻之後,加入長山核桃和洋芋碎片<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN0NpF48zr4SaD6v0D2SZURom7jQtWm4O6hj91fEme9am0wGUBjtOWJfezv2zLvAP_bYkjtTsXyUTdjBOWhVu_i-5We1j2BWutfvCWGdHK_sVWWmnMpTZwrg1c7w44hPhXPkWxA/s640/DSC05045.JPG" width="640" /><br />
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麵糰會是這樣<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtg1Zv-WOIpPmAkCQFoz8hitEilfaz_q8cg3MmGCEm6o6XW6h17qEL5rmkX55Gxqp6jYTt1Vc8PgK4VkRg21_1e_wlBW8jCP1T4EW_BTGSVOm2AopZwGRfp6uEh8nH5m2KsxiGA/s640/DSC05046.JPG" width="640" /><br />
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7. 用湯匙或是冰淇淋杓(我是用直徑 1 吋的),把麵糰整形,每一個大約是一大湯匙的份量,然後用手掌搓成球狀。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwzCnXYxT1rb_UQxBjB6ceXXkMpMyDjiEr3L5T6FKVifoI7P7s8FAEoPvVo-juY5rdqaLi3FU629yiA5nTdsiID5zZThLt0AYmzlzEpbWoonLiksuFEUqtRElVB1xUcMZYALWIA/s640/DSC05049.JPG" width="640" /><br />
<br />
8. 拿一個小碗,放進 1/4 杯的砂糖。把整好型的球狀麵糰在砂糖裡滾一滾。然後放在鋪了烤紙的烤盤上。餅乾烤的時候會稍微變大一點,但是不會差很多,所以距離大概只要 1 吋就可以。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvK0Idb2kMF5Fcw2UddE_nR-fT9G7xFVZ5AarWZV4KecS2ChyphenhyphenBrFFUkO6PsRLUiaDnXPTYuwwPjZmQTpytfNdNTkyC901c6aCw2QeJOIg-PVr1IblM7oRaB4jvI597sf-OjSaFQ/s640/DSC05051.JPG" width="640" /><br />
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9. 然後用瓶底或是杯底,把麵糰稍微壓平<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNizeMZMUGgsD97ZnMCPOwLHgU4CZB6ABsFad8JYC-wNC3FETj3XQByc3Vw-MBsjRwEKE7LyNxiGrSncFD1zRsKllfU8bTinzIrx2quh1fWsAJMBBHMYF_PNcW8_O8NTcpgc8A/s640/DSC05053.JPG" width="640" /><br />
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10. 在一個小碗裡,加入 topping:就是壓碎的洋芋片和海鹽<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3ne8gyRI8onMuuo02Gizw5VGGcuYzyCUr9ERY3xMBkO4YNdEosB7S0b4A56W2FyEVSJwqcZjgBSC01z1FuW_czoUxuWGuk_2smlmqrDsSE_0sVx29uPY_tdf_PBst4mRujU6_A/s640/DSC05047.JPG" width="640" /><br />
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11. 最後,在每一個餅乾麵糰上,灑一點 topping,同時稍微壓一下。放進預熱好的烤箱,烤大約 15 分鐘,直到餅乾邊邊上色,golden brown。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTHJXxefMAAOAsbEcIpMHpBuWF_aj73E2QoMUvfshXz373dl28AydeETjZkpj6gzu7Hn5qhMzZ2k96VlAhQrDEYPrRb0k5Gt7aZItPoG5iizkkk9MhmLD6SX8MpsMnSfk_9TdjQ/s640/DSC05054.JPG" width="640" /><br />
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我覺得這個餅乾剛做好的時候(當天),吃到的就是酥酥的,甜甜的 sugar cookie,裡面有脆脆的洋芋片罷了,並沒有覺得很特別,還有一點失望。但是隔天吃,嘿,竟然變好吃了!?!每一個 flavor 都變明顯,甜,酥,香,脆,還有一點點鹹味,挺神奇的!<br />
<img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWdZRgGPGHRU32AUEvF8yW6HGDoK0haAgi1DdCDU-f-5AENEQupU1IHLqhuQNM3AoEUor8cv8r1JLlDnq5QMg7GQSLMDEZ7xF30LClspif663DOvb-L6Dx-IYVhJAErV1yUzWBg/s640/DSC05122.JPG" width="640" /><br />
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<span style="color: red;">建議:</span><br />
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這次我是用海鹽口味的洋芋片,覺得味道不夠凸顯。下次如果還要再做的時候,會用其他比較重口味的洋芋片試試看,例如: salt and vinegar, 或是 Sour Cream,甚至 BBQ 的 。<br />
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這個食譜也可以只做一半的份量,如果家裡人不多的話。<br />
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你也好奇這餅乾是何滋味嗎??自己動手做做看就知道了!<br />
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大家週末愉快<br />
<br />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com2New York, NY, USA40.7143528 -74.005973140.327078300000004 -74.654166600000011 41.1016273 -73.3577796tag:blogger.com,1999:blog-16365478.post-27646656275429367962013-04-26T23:39:00.004-04:002013-05-21T02:16:49.124-04:00{Cookie Friday} No. 16 好像比較合人類口味的鮪魚貓草燕麥貓零食<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBF74LEQjzy0iCUPA2OT3-Nw5tKx-D5NwClzSOkbQHuBNrinfSB2b9p4B1nJG3GonA6RUoOjcNUUhC2XRgUqIX87Tmv7N2AEv9tUL03Vm1MpfjGPaigLztWgAuzFar01hw1W94Q/s640/DSC05093.JPG" width="640" /><br />
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我真是貓奴啊!(相信現在很多人也在點頭)自從上次幫 <a href="http://blog.nyanything.com/2012/08/blog-post.html" target="_blank">Emmi 做了狗餅乾</a>之後,就一直艮艮於懷沒有做叮叮的貓餅乾。最近發現這個食譜,不管這是給毛小孩吃的,不是人吃的,依然很任性的要放在星期五餅乾日裡,不管,沒有貓的朋友就請原諒吧。<br />
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No. 16 好像比較合人類口味的鮪魚貓草燕麥貓零食<br />
Crunchy Tuna Cat Treats<br />
Adapt from <a href="http://www.designsponge.com/2013/03/in-the-kitchen-with-joy-the-bakers-crunchy-cat-treats.html" target="_blank">Design Sponge</a><br />
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份量:大概 2 杯<br />
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材料:<br />
1 罐 5 盎司, 無鹽,泡在水裡的鮪魚罐頭 ( one 5 oz can tuna, pack in water, no salt added)<br />
1 杯燕麥 ( 1 cup old-fashioned rolled oats)<br />
1 顆全蛋 ( 1 egg)<br />
1 大匙橄欖油 ( 1 TBS olive oil)<br />
1 大匙可食用的乾貓草 ( 1 TBS dried catnip)<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjera1cnSYoNz8wtzj5PpdGxrqortFTeSL5pDo3LjP6eSighYUvNrmnaDn8bxRdAfI5OlQfIKJosHwdTGCab4qUr8SQjBAO73t8FilsXmzrUpr14JEfKcgMrnt4nnQ3rRl9dFRvnQ/s640/DSC05073.jpg" width="462" /><br />
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這就是可食用的貓草,我是去寵物店買的,在紐約很容易找,幾乎每一家都有賣。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR4L6M60N3dnl4N9kbZDvGEluyzvlAHhSy3HYE8xzxvjl1zd6sNZKbFlp6lriLUToYmJ41EoccrkWbmNFdKtt6WBTyeQrpK-xGIXqi9lj_EqVv24dyjKi1rKkbA-Zyrtu7WVSDA/s640/DSC05076.JPG" width="640" /><br />
作法:<br />
1. 烤箱預熱到 350F。在食物攪碎機裡把燕麥打成粉。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9FK_osXew2RkXJWFXI4PARrq69k8GpON3zK9JeqHqw7cQLZX-crzP9JOyvOYaRiRjkNM2Cvo48x7jZ6hBEbkxSTElPKRKFVu4gYzarl7iyvZHvy8g2PtYgy8-Om0_J4J_z6LEQ/s640/DSC05078.JPG" width="640" /><br />
像這樣<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMWtgH9RnwuxPESBAIHhPa42947gOYSUHpwbSDqetgix-wDybD0zptCJtL0TScSwqIsn175E7k57_ZoVS5kSpmI_F8ik1sNHY-CDdhizXIM4X1w4h4h2blR6X_BsAOHDlQHUv1g/s640/DSC05079.JPG" width="640" /><br />
<br />
2. 記得把鮪魚罐頭的水濾乾,然後把所有材料加到機器裡。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEXE66jsziPIly3AhYkF5bKTXUwqN22dDyC9f2Obtb4DtBDbzPBfLSamh1yIYHSZ0nl_9w3G1aPQN6VfxKiz5hj0mP6esNUWekyjb287kPZPXnsGmBgbDhiakuYB7MCbSr6wGuA/s640/DSC05081.JPG" width="640" /><br />
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3. 按幾下,讓所有材料均勻混和。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2YpFjH8ohxRG7Sk2g0ftrRfnz9A0o7opuc-gQKicmLgiAlC1PFiRuJYrgDGVzZ-ljmo20IonMqX_8I1eCq86CqbmBIykUCt2mvQL47evjJxTOBrLzDo-_xkBVgtfYdnEUWytoA/s640/DSC05082.JPG" width="640" /><br />
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麵糰摸起來濕潤,但是不會黏。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB_fEAQ9xb2deAhPGYZM-4HZJGjaOxhmeaJcukzI-7xPcIKFb5ZvFJGtQ_8RV_F3J3pF7_jLQrEi4xj-7NhfoV76wyn-5LaGMbKh62IYe0gwtYb8IbtmizmliTzXhT3vgDdWuMQ/s640/DSC05086.JPG" width="640" /><br />
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4. 把麵糰搓成像小湯圓的大小。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcQ4hJi1KOrvJ4mltHIgtpAI1Wy7rh0B5-VSr1_lgrtzXMyKbkLWHlUkypoWmUqvv8I4Yafgj5txjijNSNEglNnvWKTnqfb3jAwZ0PwVeTfG6qGqsEJP3tfc-7BIvdTuvJ5of4Q/s640/DSC05091.JPG" width="640" /><br />
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5. 然後用手指壓扁,放進預熱好的烤箱,烤 10 分鐘。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XQaBuLAiblejbSYW2WFe51cd2ss3-8MwGx0Cxi6a4oq_QLRdjUgwmZ9zpnxUxaBa5fD4UA7gxi3KOpydMawVEB6-XPuQk1IcqUbFaBu3g5xYZdAM7C6vptR3hE5TGJpTYGcB1A/s640/DSC05100.JPG" width="640" /><br />
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我在想如果你家裡沒有這機器,用果汁機把燕麥先打成粉,鮪魚用手切碎,再把所有材料混和應該也可以。<br />
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現在,尷尬的事情來了,烤好之後,我的挑嘴叮竟然不吃,my heart is broken, DinDin!!!!!!!!! 我在做麵糰的時候,跑來想要吃(有上面的照片為證),啊我花了功夫和時間做好了之後,竟然聞一聞,就掉頭走開,吼,真是!跺腳!!氣氣氣!!!這個星期的餅乾日真是踢到鐵板了。<br />
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滿心期待 Kathy 家的 3 隻會喜愛,結果,都~不~捧~場。看來是白忙一場。<br />
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盡職的貓奴為了確保毛孩子愛吃不惜親自試吃,其實很像鮪魚糖果的味道,還帶著淡淡的燕麥香,只是為什麼你們這些貓都不賞臉啊?一開始還很好奇的聞啊聞,用肉掌拍啊拍,結果就裝做啥也沒發生的走掉了,喂!(By Kathy)<br />
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PS. 歡迎有貓咪的朋友來跟我要這自製的貓零食,也許你的寶貝會喜歡(握拳,還是有希望的!)<br />
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<span style="color: red;"><b>【UPDATE】目前為止,有 8 位毛孩子當試吃員,2 位喜愛,所以是 1/4 機率!</b></span><br />
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大家週末愉快~~~<br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KW4Pf-8jzslIi9dWIJ9_prh86_9OeJEuhuLsxnDv2QYe6qwSjbMCP4LQj2hCyDpBRQdBgTB92Y8Kpt4sZ6fyI3Dtv4pAvolpg_pllTfUOSVpoh48VTbH3GaWULnP93_mey4fyw/s640/DSC05127.JPG" width="640" />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3291548 -74.65142010000001 41.0995508 -73.3605261tag:blogger.com,1999:blog-16365478.post-25332422255373897392013-04-18T12:05:00.000-04:002013-04-26T23:47:52.568-04:00{Cookie Friday}No.15 一言難盡的蜂蜜香草鹽粒全麥酥餅<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lUymUaNDWBs9hzQcXhyphenhyphen3pGFpXlgqhmal-HWP7i2Lvmzsni2-BjSsg-A7SPsxfiPwVIKFh9dWU7oLebLgVKpACc8RmStmC5xKxo1uVGrjXbQDNVKGOhKj7Ux5LM0zwM6cCv17VA/s640/DSC04621.JPG" width="640" /><br />
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No. 15 一言難盡的蜂蜜香草鹽粒全麥酥餅<br />
Honey Vanilla Whole Wheat Shortbread with Maldon Salt<br />
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一向對酥餅無法抗拒的我只要看到那紅色格紋包裝蘇格蘭 Walkers 奶油酥餅就會像被下蠱般直接拿去結帳,這回竟被這頂級版的酥餅逼到味蕾全開,有種被挑戰到我看你還有多少能耐的霸氣;香草莢的香氛滲透出夏威夷大島蜂蜜的甜蜜,隨著麵糰的咀嚼,香甜也隨之濃郁,正浸淫在這樣的情投意合,卻冷不防的被鹽粒從中攪和,接著如海風般全面席捲,究竟是甜多於鹹或者鹹多於甜還是勢均力敵真是一言難盡。 (By Kathy)<br />
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份量:32 個 1吋 x 2吋的長形餅乾<br />
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材料:<br />
3/4 杯 室溫下的無鹽奶油 (170g = 1.5 sticks, unsalted butter, room temperature)<br />
1/2 杯 細白砂糖 (100g sugar)<br />
3 大匙 蜂蜜 (3 TBS honey, I use <a href="http://www.bigislandbees.com/index.php" target="_blank">Big Island Bees</a>, <a href="http://www.bigislandbees.com/store/proddetail.php?prod=3" target="_blank">Organic Wilelaiki Blossom</a>)<br />
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半枝香草莢 (1/2 vanilla)<br />
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1 杯 中筋麵粉 (125g all-purpose flour)<br />
1/2 杯 全麥麵粉 (60g white whole wheat flour)<br />
2 大匙 玉米粉 (2 TBS corn starch)<br />
1 小匙 鹽 (1 tsp kosher salt)<br />
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海鹽,適量 (<a href="http://www.maldonsalt.co.uk/" target="_blank">Maldon Salt</a>)<br />
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作法:<br />
1. 烤箱預熱至350F. 在8 吋正方形的烤模裏抹一點油,像照片上那樣舖上烤紙<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0ZnMdXby_oc6oTt-qoKJMZ9fdm-MteQyHaPMHdSnjwBD1FC2NpLJXUqjr4iSQShK7ypmAWqzYN18umyodi6sBMDuH3KX-7cWvzh-5ItPZm7bTecdKGKabm12WZtBVx2335IjxQ/s640/DSC04517.JPG" width="640" /><br />
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2. 在 Mixing bowl 裏,放入細白砂糖,蜂蜜和無鹽奶油。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE2VXCfZVtEF4tg2r-U3balGQP-C8gyoKqfXGYvUrsIoprO9edD5Ud458q-yHH1gxlQH8KjAyf8D2SdtQNkoy0NoqifNmUbYvPXlIdglnWOmzXr97jkiWUVV6Ugvv14Fg9U7jDA/s640/DSC04519.JPG" width="640" /><br />
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我是用夏威夷大島的有機蜂蜜,這個蜂蜜有淡淡的檸檬花香,用來做酥餅很合適,不會搶了奶油香,但香草籽有了蜂蜜的加持,香氣滿滿。<a href="http://www.bigislandbees.com/index.php" target="_blank">Big Island Bees</a>, <a href="http://www.bigislandbees.com/store/proddetail.php?prod=3" target="_blank">Organic Wilelaiki Blossom</a><br />
<img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbyk01-KuBqjEiWI1JH4GINMw1ryQmyetWRNKjgPmCTJf-enKoOe3j0gKhQZT1SuhdS07m_6ifKrjHAasYUO8uNpbbVMcI1unBweuKRXuJO58koja1-FYifCucidtrVBFQyRe2w/s640/DSC04544.JPG" width="640" /><br />
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3. 用低速將材料打勻,然後用中速打到顏色稍微變淺。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg9Z53G-7gFk-TKHaujTr8LXrufGgrC5XXTaXBWYAJbkd5ptp-GG4_c1UcQz6r1vvpWpTFP7_bvxcm8DWkRScII3HJAE7fr-wmqOuRL1f_xNqvMbyIwNSbSm1x0jid-MniRC4tg/s640/DSC04527.JPG" width="640" /><br />
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4. 用小刀的刀尖先把香草莢橫向割開,然後小心的,把籽刮出來。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGNC6Pjd71MayatPp405teEN8HvlLVQ0xyYgGbsgiSgUhF6z-_ADGC-dWgmyJi-nzlXoMMMcThfWeX0BDdVSGS-1_-R0T-t7uplk-e-nY69JDnBc42xqirf-c4u429rj6AyQf9w/s640/DSC04528.JPG" width="640" /><br />
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5. 加入香草籽,繼續攪拌到香草籽均勻分散。看到這些小黑點,心情就不禁好起來 :-)<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIE1CJgiheKuLpoOjDOBo7wrvTzQX0P6wfXLq2klGbblA2cSiogDw-Hv4Z2ZlZIHyg1pxlmfrh92WDAJTC1oZy4YMRZqNpC2vtfK1AmFqbybJmZzIIKggFsrRd7d8MSu7u40utA/s640/DSC04530.JPG" width="640" /><br />
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接下來要先把所有乾粉混合。很多酥餅食譜都會用到玉米粉,這樣才會有酥綿的口感。量玉米粉或是其他粉類(例如:泡打粉,蘇打粉)時,材料要刮平,像照片上那樣。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWNzckhJYvlsJi2NF8dzuU6wTGA-97bUEy3wkah6le3MwOmxczgVBhD-ZnN6e6LtRRBsJJrQH4LmMGgwTb_Tq8xk8LcWcWMJsez95VLoHvYi0oKJNZSIBcCKAItNs-8IXLrag-g/s640/DSC04521.JPG" width="640" /><br />
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6. 接下來分二次篩入所有乾粉。<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5045XxGp6aZ_WV-7Bo321BJZvZwI71MsCNSRRKeK0PAzxfGQY_6q7E4HDdSQqPYj_GT3Qdrm5E_mlrPQQhDfNNMkqvy3NYw3HNelbpDDu6IOIU6p6HAZiD-UbT2NwB9U5ZwqklQ/s640/DSC04532.jpg" width="426" /><br />
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只要攪拌到看不到乾粉就好,麵糰會有一點乾黏<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uYu6nu8d_C9FO8rX5kwYi2Cze7oHIvxZmRVia72-v0ll-GfdWbuYP5_V85fFBzdvHccHkqz3EEh3UKJuDB84LT0It2ZnXOP22NCxcVvuHWJ0Z736QePFg6Z0jiBNGl1Lji6a-A/s640/DSC04535.JPG" width="640" /><br />
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7. 把麵糰移到事先準備好的正方形烤模。因為會黏,有一個方法可以解決,就是把手稍微沾濕,這個技巧超好用,不要忘了!<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoswjheNm7S2aZOs8KHgj_GtdpE4P79UCyMTXzxZ5JNP4UzKo9Tn5m2VV2WuBX1CmbN3A25NZ8AAOPCoulm_35r2uEX7b1OiCWiXij1blPrh69hJ2S1rhK0lIe9TVm2CT8EbvNMQ/s640/DSC04536.JPG" width="640" /><br />
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如果想要邊邊看起來整齊一點,可以用刮刀壓一壓。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSBFfBCWRJjAkhD2HJsYTCFIS27-pupeT2SiO74n-lczX7brZvsjvwW7Z-jlTuCQ-ugPkgl9ceyZyB8kpNSFAArM7inWb_YP9JYF4jtQFW2BQmy6nzP_FTPMcO5Y0koN2IgNfxQ/s640/DSC04539.JPG" width="640" /><br />
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8. 用叉子整齊的戳洞,但注意不要戳到底。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvqIckzAAmPWTZ98-oADb0VAgRQlbS_jeYUS4eICr8y7iiTNCWFNO-o_pZmoPgESaAgbn_VZGSImUupK8HuPoXCg_QG85pyCNuaGoLmXb4OOE-6VHmNs7j__yfvRfIOimVn0TVg/s640/DSC04540.JPG" width="640" /><br />
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哈哈,雖然洞洞不太整齊,不過我自己覺得很有手感,超可愛的(這算是自我感覺良好嗎?!)<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qJdyQv26IP8FyGACjyGyJu7ZoBYpRL2gXZeiT0N5OuMY7pOWEhcHt4CscA6ZL2NXbVhqBNdDiRwSkDma13TQeF5iksZCT56IXNskheuuBQt2y6YsPNmQvkVBLL0Vtp85Fu8MA/s640/DSC04541.JPG" width="640" /><br />
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9. 放進預熱好的烤箱15分鐘,拿出來前後𨍭方向,再烤15分鐘,或是直到聞到香味,酥餅上色,酥餅壓下去感覺不是軟軟溼溼的。<br />
<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqWAyvMc51uw0RXSJ6zdgGxL40uSotL00z9-nM2UGxOnbxQyzvzdgD05bklV5S88xy6Yp440qr3p8J6P1KYJ9KT_c2GqPs72RiTODl335iyEro1OK8rwh-at4L06S-CSn7s1-5w/s640/DSC04548.JPG" width="640" /><br />
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<br />
10. 拿出烤箱放涼 5 分鐘,趁熱灑上海鹽,然後用用手指輕輕的往下壓,海鹽才會黏在酥餅上。讓酥餅在烤模裏放涼,至少 30 分鐘。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GPkyuQWcWCaQCMDka5mPrnzTliQMZUR_xa1FFSBaQ6aNohAvlyNpWESSE-i_xmh-2lsZkRdz_W5a1uM68MstKh1A6LBkjQgimJd3li9G4KpsZ84WgNHx1bqGCaXFElHnDRZXNw/s640/DSC04550.JPG" width="640" /><br />
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11. 利用烤紙,小心的拿出酥餅,然後切成你要的大小,我是切成1吋X2吋的長方形。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJp0k_G61BpqpRiTr6Q6zbSg2670-hiq861cbqQfll2K8AzYMX8X9_VWGMOqjY8X6PbFh4TrsIniO4jJ0cYWjbeRSK5C3ztsWFT7gjdYijQRkdYZxwoi2q7EWppZBPX4vjSlQlcA/s640/DSC04572.JPG" width="640" /><br />
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真的是名符其實的酥餅。我最愛吃焦香的邊邊。中間的餅乾則會有一點QQ的口感,我猜是因為用了蜂蜜的關係吧。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIzhYQFLMa1-TU1jgWtb_BLZR9zdzGickcNiDvjX90GiQFDzZ78DtgRT6S0em3ytUXOy47sb0KWVcQqL14VndqJthue6MVYxDF0iuf5l9m9s06cD2JHxgEytfHKEak7YiEvbgBg/s640/DSC04576.JPG" width="640" /><br />
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下午茶<br />
<img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVb5n9YJJcn5ndTaGXnMVAZja6EbIR0oQ3FP5zHMLslQzU223LfvxcZZLgZTjY_Uh_UmhbPF-o5C0MSL5OgGZJXEy4nlkPBKrAQzspAYdWMDu7SqboLg3ANomLl3dYeI87NKVRw/s640/DSC04618.JPG" width="640" /><br />
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當成晚飯後或是睡前甜點也很棒!尤其是搭配威士忌。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQAQAaIRqpHf1C2wOBA-t16ooqYPW736Y3iLzb7rfehDtq8oyQXC24N7HHC3mSQJqqrjlvj1D4xFZUHICr5wMLQUZQ8J949E-xg_DPWLx5HzV4cxakHptk1HVswg1rxVldBF2uw/s640/DSC04585.JPG" width="640" /><br />
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祝大家週末愉快!<br />
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<b style="color: orange;">Share your love</b><br />
<a href="https://www.facebook.com/photo.php?fbid=10152221184911564&set=a.10151956264226564.446335.682696563&type=1&theater" target="_blank">Kathy made it too!</a>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com0New York, NY, USA40.7143528 -74.005973140.3291548 -74.65142010000001 41.0995508 -73.3605261tag:blogger.com,1999:blog-16365478.post-91190720080663908162013-04-04T11:05:00.000-04:002013-04-22T23:32:58.840-04:00{Cookie Friday} No. 14 全麥三籽辛香脆餅<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0RKSCUSsExBYKafMq2GqrCECjeZ4ZtbxYpGPzdJc0m6xqyyACRmuIAAWL3B6FPT8eoqEwA8SBGYiSXAaWaInH53-_dW4A3y4I8sWZHIWZ8BYARQjPSWgtO86_3XV56u2kp7GMQ/s1600/DSC04851.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0RKSCUSsExBYKafMq2GqrCECjeZ4ZtbxYpGPzdJc0m6xqyyACRmuIAAWL3B6FPT8eoqEwA8SBGYiSXAaWaInH53-_dW4A3y4I8sWZHIWZ8BYARQjPSWgtO86_3XV56u2kp7GMQ/s640/DSC04851.JPG" width="640" /></a><br />
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No. 14 <span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17px; text-align: left;">全麥三籽辛香脆餅</span><br />
Homemade Crackers<br />
Adapt from <a href="http://www.thekitchn.com/how-to-make-crackers-at-home-cooking-lessons-from-the-kitchn-186144" target="_blank">The Kitchn</a><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17px; text-align: left;">看名稱這可是個不折不扣的「健康食品」,全麥就不用說了,三籽是小茴香籽、罌粟籽以及麻籽,都是可以作為藥用的食材,用的油也是橄欖油,但是吃起來的口感卻觸動了我童年油炸零食黑芝麻巧果的回憶,在那個零食選擇一隻手就數完的年代,母親從市場買的散裝巧果與咔哩咔哩是零食中的雙子星,現在零食選擇多如繁星,意外吃到這款類古早味的餅乾莫名懷舊了起來。(By Kathy)</span><br />
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份量:約 80 個 1.5 吋的方形餅乾<br />
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材料:<br />
1 杯 全麥麵粉 (120g white whole wheat flour)<br />
2 杯 中筋麵粉 (250g all-purpose flour)<br />
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2 小匙 鹽 (2 tsp kosher salt)<br />
2 小匙 細白砂糖 (2 tsp sugar)<br />
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4 大匙 橄欖油 (4 TBS=1/4 cup Olive Oil, I use Extra Virgin)<br />
1 杯 室溫下的水 ( 1 cup water, room tempeture)<br />
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搭料 Topping:<br />
3 大匙的香料籽 (3 TBS of seeds)<br />
1 小匙 鹽(1 tsp kosher salt, optional)<br />
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雖然看起來需要用到的器具很多,其實沒有的話也是可以做的:<br />
桿麵棍,可以用酒瓶代替<br />
比薩刀,可以用菜刀切<br />
刷子,可以用手指<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPilFKp29MgKAewTSlIL6O2eJSwLh1mnIEOGMl1EeQTYRMEqC-FjvQsZMAhVRb8e4DidIsJ1afEyefm0UHlIP4_CDN9hpYNBpuPXMrs8WoyWPmth3_umNEAniJjQZ34EzW1hbF9g/s640/DSC04795.JPG" width="640" /><br />
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這一次我用的搭料是 <a href="http://blog.nyanything.com/2013/01/cookie-friday-no-3.html" target="_blank">Fennel Seeds(小茴香)</a>, Poppy Seeds (嬰粟花籽)和 <a href="http://www.blogger.com/blogger.g?blogID=16365478#editor/target=post;postID=8831619246784895432" target="_blank">Hemp Seeds (麻籽)</a>,都是我之前用過的或是剛好家裡有。<br />
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你可以自己搭配,黑芝麻,白芝麻,現在很流行的 Chia Seeds 奇異籽,Rosemary 迷迭香,Thyme <a href="http://zh.wikipedia.org/zh-tw/%E9%BA%9D%E9%A6%99%E8%8D%89" target="_blank">麝香草</a>,Oregano <a href="http://zh.wikipedia.org/zh-tw/%E7%89%9B%E8%87%B3" target="_blank">牛至</a>(也叫做俄勒剛)這些都可以。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjmwhFw_o7c2prCk_t11hQ506jn7uWs3xRwtUyR-wZLLS_uvbIZfvxpt2lCZPvsTQ9eM2QagKLNzb7bJ-gu2992NRHl79KBv2ztmY_oKV-SDvsERix3m6Ov1TvSPidtxvqDwkhw/s640/DSC04787.JPG" width="640" /><br />
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重點是份量總共是 3 大匙,要不要加 1 小匙的鹽就看個人。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wsgFRUMfIZO410dNYa_0wt80jkxQyEmA_lLn5Mjd84d-xe28vW5NSCxAOzLkTyM3Ctnhoo9-F_Ff-sevcHlH5e8_42OaAFJie090BbvkG9CZgnuZz_StgbVVM5k1l63-4a0gAg/s640/DSC04790.JPG" width="640" /><br />
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作法:<br />
1. 烤箱先預熱到 450F.<br />
2. 把所有材料(不包括搭料)倒進大碗裡<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrKp3UH9GnQER_sB1DDIp4DyxfwEV6dCHqTv_nVc0Fa3wwecNolgJYOFXq3JLq6hiDohpfR3xpVLvjni14rn42Xu2db95dqIuNGCSzUbZMjFo2r_Jw6XGa0eaeAo6luMGqFNKcA/s640/DSC04797.JPG" width="640" /><br />
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3. 用手或是刮刀拌勻<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCG6D9qy1Ca9x1QagCUTwKjv6TN9vIgTxOehlu0CuBggVZCibaoKxXFmEsYTzk6SaSx3CSQ2ZAl2O4ogkimJPWAhIe5f9EibvVjojbNzwOQpKAJPnGToR61LVkHk4WKBK8-F4yA/s640/DSC04799.JPG" width="640" /><br />
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4. 用乾淨的布或是保鮮膜蓋起來五分鐘,讓麵糰休息。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0jxNuU4z6el-TNDyUXIIa-q5Qf8AQsLUwYqul4YOHB2oOBefv4LyZ21KuooUJHduWSuVKYHeXJgk4kdSG_mRI3RavnkQZu4icQxeYryjgIO0uqebhRQFAvf6HsYGrAKy1havrA/s640/DSC04800.JPG" width="640" /><br />
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5. 把麵糰分成兩等分,先拿出一份,另一份放回去。灑一點手粉在工作台上。<br />
<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7stTuhwvHv4W5trKy-I7s_y-eKbCAjR78BWpo1vJCEKxYDAWZGVXdCoEz5EwZ9owZT_5Red1BQyMGHfyVMJhZgWZDbL-6eRgD15Gd81-VDnJU0freOl-3FmUb7UR9XYxzpIAlQ/s640/DSC04801.JPG" width="640" /><br />
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6. 把麵糰慢慢擀成約 1/8 英寸的厚度<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfl___j6b63XiPa0WLAziJlpMZ27d254KSO5zU8bQ3TTZBZjX8Dwlb_IpsSvvMTF4zwv8LX9rirWUzehLWIrQbGGD58rGdFJFU4rbJN0VsVf0WSEhJU1maSMlkxyohTMpqKQcwWQ/s640/DSC04804.JPG" width="640" /><br />
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7. 刷子沾水,薄薄而且均勻的刷在麵糰上,撒上一半的搭料。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uzi1P5TMpTfFmhEoC5YhkGZsGi3GqVpd3LIXr84N6X34BtHEF2gBwH9Cgsno9Fcji0I29gGwwtqgvFnbvaD9unuYBhmXo42gW9RJ2_xFnMVpWKOgE6ZDbz10CueWEDVpyQsBGA/s640/DSC04805.JPG" width="640" /><br />
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8. 用比薩刀切成 1.5 吋的四方形或是你喜歡的形狀。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_km7urqw5Dyy80UD2rLBsEjnILuh4YzgsyhlJqYkfZwvRuuyxREufqiBHgDWklSzc9VrS3g1WtXu5cBFxI0ManMoM9Oz2zEkXDkd4CNch91LcjS5M1VCT5ZaNo5J3T46H-Rl65Q/s640/DSC04809.JPG" width="640" /><br />
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9. 用刮刀把切好的餅小心的移到撒了一點麵粉的烤盤上。<br />
<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSfh_j4LP0h7zPqwusdFYC1WhhixkbJ-Ulkz4K_pj8vWK715pbZo7dwDhQqAknTXiBO0ZkLQD9rcpUNh5vsR0IvTP2RqkNmklIMf3ortQvTDXMMHEy-BODM8ESdGT1z8iCQkwCQ/s640/DSC04810.JPG" width="640" /><br />
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10. 用叉子在每一片餅乾上大概戳幾下,去除空氣,防止餅乾漲高<br />
<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ830eBWpX2VyNvtK9I_68LxaRhvB4apS42AN0fHJvo40caG__g9GlKtFULBlvvw0621dxUr3aeJp8VA8l-DU7sxFGjCH-NOc1w6BLH9BNG73gKs0qA_BKyTnoHeSFVnrmtLbe2A/s640/DSC04812.JPG" width="640" /><br />
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11. 放進預熱好的烤箱,大約烤 18-20 分鐘,中間要上下前後轉換烤盤。第一批在烤的時候,記得繼續把剩下的麵糰也做好,烤好。<br />
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如果因為潮溼,餅乾不脆了,可以放進預熱到 350F 的烤箱再烤一下,放涼之後就會變脆。<br />
<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekpp-w5QUO8KKh4P2ilJ88d-mtqhAx3q5dRHdrs-OOQCPoe3msYqVhcndrR9tUX2ueGkGvhDCp_j73jLl3OakZh0eeOhwTe9IMt7CEya1pUd2qi23rMo9CTlttbUMaq-BVfke9g/s640/DSC04823.JPG" width="640" /><br />
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這個脆餅可以說是百搭,當零嘴吃,不小心多吃了也不會對健康造成負擔,還可以搭配起司,水果用在 cheese plate,也可以沾 hummus 或是抹醬吃,而且上面的搭料你可以自己發揮,只要學會怎麽做餅乾,就 ok 啦!Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com2New York, NY, USA40.7143528 -74.005973140.3291728 -74.65142010000001 41.0995328 -73.3605261tag:blogger.com,1999:blog-16365478.post-47811341369532272992013-03-29T10:05:00.000-04:002013-04-25T09:58:54.370-04:00{Cookie Friday} No. 13 鄰家女孩風葡萄乾燕麥餅乾<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EKo-MzSL4GiTGUhRoHxPliOOkwki_VfzvB8AHqVZtLXjXuFMhyvzR-2vLwzxvfAKR7TqlRuRDt6M1_1ZfRN024VjvNqCUzZjE1hsBKHALjYu2nxAVhrJ_ybhEEnKpfafpxQC1Q/s640/DSC04748.jpg" width="430" /><br />
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葡萄乾燕麥餅乾是除了巧克力碎片餅乾之外,美式家常餅乾第二名吧,好像這兩種是餅乾基本款。<br />
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但是,真正好吃的葡萄乾燕麥餅乾並不多。我試做了很多食譜,最後終於覺得這個食譜可以介紹給大家!燕麥/葡萄乾/餅乾麵糰 之間的比例剛好,香料只用了肉桂粉,淡淡的,簡單而且熟悉的味道。<br />
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顯然 Jessica 對<a href="http://blog.nyanything.com/search/label/oats%20%E7%87%95%E9%BA%A5" target="_blank">燕麥</a>的好感度持續貫徹中,繼<a href="http://blog.nyanything.com/2013/02/cookie-friday-no-10-oaty-biscuits.html" target="_blank">鄉村、貴婦兩相宜</a>的燕麥餅乾後,這次走的是鄰家女孩親切甜美風,平民食材葡萄乾上台一鞠躬,連我這原本對葡萄乾有莫名排斥,小時候還很機車把葡萄土司裡的葡萄乾挖掉再吃的人,此回都不得不對葡萄乾刮目相看,因為燕麥的樸實內斂被葡萄乾不強求但很韌性的特質帶出了令人咀嚼再三的溫柔,一如鄰家女孩越看越有味道是同樣的道理。(By Kathy)<br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 15.454545021057129px;"><br />
</span> No. 13 鄰家女孩風葡萄乾燕麥餅乾<br />
Oatmeal Raisin Cookies<br />
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份量:約 18-20 個 2 吋的圓形餅乾<br />
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材料:<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAv42jRTCiyl7XPPf1i5JViTVHcz8x37ydpkvSzoj9e3KnEiMwXgANxDSqggIbjTzZX5VpuG570Ne_nbvO71xC9ysR_6wMv0iZX5RAPBSPZVMJjppzZsEb2DMA-fM8mkavDvq8g/s640/DSC04673.JPG" width="640" /><br />
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1 條 無鹽奶油,室溫 ( 4 oz, 1 stick, unsalted butter, room temperature )<br />
1/2 杯 深黑糖( 110g dark brown sugar)<br />
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1 個全蛋,室溫 (1 egg, room temperature)<br />
1 小匙 香草精 (1 tsp vanilla extract )<br />
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3/4 杯 中筋麵粉 (85g all-purpose flour)<br />
1/2 小匙 泡打粉 (1/2 tsp baking powder)<br />
1/2 小匙 鹽 (1/2 tsp kosher salt)<br />
1/2 小匙 肉桂粉 (1/2 tsp ground cinnamon)<br />
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1 1/2 杯 燕麥片(150g old-fashioned rolled oats)<br />
2/3 杯 葡萄乾 (65g raisins)<br />
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作法:<br />
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1. 所有材料先準備好,奶油要是室溫的硬度,全蛋也是室溫。<br />
在 mixing bowl 裡放入室溫下的奶油,用低速把奶油稍微打勻。(用手或是機器都可以)然後加入深黑糖,用低速打到顏色變淺一點。<br />
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<span style="color: red;">這個食譜的份量不多,所以不用機器純手動也很 ok!!</span><br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqt4hBtHl9sWeBvpBCMGGXzkqglSS99n27t02kMLv069i1Z12Ihuxzj7Ddmvo8qrMS_Js9oXjJ9eyvhZRipI-MboopurBltpDvzjvm_uiNVOyPj1hNhRDdoS_ZPPdFSCZRwAURQ/s640/DSC04676.JPG" width="640" /><br />
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2. 加入全蛋和香草精。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc-a0PVocTLtTEL0Wr4IQFldARqazGGmZxqHc04wFGhj05p7HxmAgS65ztvKRkQEGelvjdMG26nDI6L9fNOLP_S_kn7ZqDIeBr3P29ocPr4HDMcH69lU78CfZx_hTHOCqKOBB7w/s640/DSC04679.JPG" width="640" /><br />
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這時,全蛋會有好像跟奶油糖不能混合的現象,看起來很噁心,沒關係,這是正常的。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvWxl8Cf8W6cVO0Z-BTKaEZcwS5FVpseuwiQgd8q3cIo3H97ejavTeHySH6Yd_wLoPvCuMXxyVX-Q_Eot-UYauyGe8q4tmsltWxndsxIomU5yoEdjO6-Un1co-Ks0MzpiUVrhPg/s640/DSC04682.JPG" width="640" /><br />
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3. 把所有乾料稍微混和,然後篩進麵糰裡。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUmrt5kfWxuKLy_2MKtKrwQ2WbcJ8dOgrhiMZiM-8IvgrwLS8Ywv4YJqAJzN87d5VKcMm8z9g5cGyHdfObG8p0P4PyzjIKUuWosU7jeMbW1Dr_ocNWnLoDUxnCVjbxgO4clAi4w/s640/DSC04684.JPG" width="640" /><br />
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4. 接下來要加入燕麥片。如果是使用機器的話,這時就開始用手攪拌了。在要加之前,先用手把燕麥片稍微壓碎(所以有的是碎的,有的是整片的)<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJEpZeN8ZBUZJ51eXlvZEwvxvEl4m0V-JfxLj7pI6dp5tUbb6sEDp_9RxZIel-rrbRScVTB5aSdB-lGDaScCkGspjwSL88xiXo_DJeldnk1qV5ZRONUmlzwKAnMNMKFfXp_FWng/s640/DSC04785.JPG" width="640" /><br />
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5. 加入葡萄乾。要加之前先確定葡萄乾沒有黏成一團。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_4LXTbpnhVC1PNhX2Ae2gd9BBL1owMNK9HpfBNGozE5H3XdjM4qQM6bfSVxU8BptxeGK4aWMsnXHSK9I8Qn8Rc1Xzl7GxUPv3mc5yiOv5jtDfsMLjJDLZHXSRk1vmvQ01SuDrQ/s640/DSC04686.JPG" width="640" /><br />
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麵糰長成這樣,有一點乾乾硬硬的,但是燕麥超多!!<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OQyFx8hmD-Lo4ncqE0_CEa6g17PfJ9ut66EXAbNEL7eWkpYbbIaIRBApf4hYorVuU9S3GVK4So4O-8UbW5ScSbcdyN7ST2WqKpKE6OPEwyzOfs1-WLpHY_YTrVGDF5-LYEUjhQ/s640/DSC04687.JPG" width="640" /><br />
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6. 把麵糰放進冰箱裡稍微冰一下,這樣烤出來的餅乾會比較漂亮。<br />
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預熱烤箱至 350F。<br />
用<a href="http://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoon/dp/B00004UE85/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1358824567&sr=1-1&keywords=ice+cream+scoop+1+TBS" target="_blank">冰淇淋杓</a>(我是用<a href="http://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoon/dp/B00004UE85/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1358824567&sr=1-1&keywords=ice+cream+scoop+1+TBS" target="_blank">直徑1吋</a>的)或是小湯匙把麵糰(大約是 23 公克)舀到鋪了烤紙的烤盤上 ,餅乾之間要有至少 1 吋半的距離。<br />
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放進烤箱大約烤 12 分鐘,中間要記得開烤箱,前後,上下轉換烤盤。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUennCpNpBqxQodZvb9sVql_2DZA4jcnkjIXWY5qllnjSx3T883qXz5AmVoLxnxT10Eq2Vwmq9-rWAGr8POAlVRBnFmRT-HZTErIgdank8lx1XkGS78Yy5ejJmKDsI25-YesXMA/s640/DSC04689.JPG" width="640" /><br />
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為什麼我之前說要冰一下麵糰呢?下面照片中右邊是有冰過的,餅乾烤出來形狀比較高挺,而且會有外脆內 chewy 的口感。左邊是麵糰攪拌好之後直接進烤箱烤的,所以餅乾比較扁平,就不會有外脆內軟的口感,烤12分鐘,餅乾是濕潤的。烤 14 -15 分鐘的話,餅乾就會比較脆。<br />
每個人的烤箱多少有一點不同,時間上可能你要自己調整。<br />
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxtmSBZXb5Lg1dUBFG1-_K3Bs4Ko4aWM_ASB4Bc3qlItD-1wqtzKfHjAJJCjGmc_FfzXplop5EHahyphenhyphenPY9-3A5X49COUooVFpo50wUC8xGlNaTKTrfABTj6go2dpYt_S9TSr45cA/s640/DSC04825.JPG" width="640" /><br />
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這個餅乾對我們習慣台灣口味的大家來說還是有一點偏甜,不過我覺得美式餅乾不甜的話就不對味了,而且我也不建議再減糖,而且減了之後,餅乾口感就會不一樣。<br />
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這個食譜在台灣的朋友請試試看,材料應該都買的到喔~<br />
Happy Baking!!<br />
<img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4t01Ci7dVMCQTFgzyJJxw2FyURzghZj34cOk7b8b3Ay-io2yEp0M893TRAj5HUynPrzTQQ1XZ6pr_jjC2pZm3ZCabRNw3X3FLmuz27lqhnJhlNCqydHTiEU72B4rE-Eetqn_P-w/s640/DSC04759.JPG" width="640" /><br />
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<b style="color: orange;">Share your love</b><br />
<a href="http://kaihua94.pixnet.net/blog/post/30553475" target="_blank">914 的 {Cookie Time}午後糧伴葡萄燕麥餅乾</a>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com7New York, NY, USA40.7143528 -74.005973140.3291548 -74.65142010000001 41.0995508 -73.3605261tag:blogger.com,1999:blog-16365478.post-85337656567282022922013-03-23T01:18:00.000-04:002013-04-04T11:07:33.861-04:00{Cookie Friday}No. 12 基本烘焙材料選購參考自從開始<a href="http://blog.nyanything.com/search/label/cookie%20%E9%A4%85%E4%B9%BE" target="_blank">{Cookie Friday}</a>系列之後,真的有許多喜歡烘焙的朋友跟著我一起動手做餅乾,真的很開心吶!因為大部分的朋友都是新手,對我用的材料不太熟悉,所以今天想把幾樣基本材料稍微簡單介紹一下,一方面給大家購買材料時的參考,一方面也回答大家的問題。如果你還有想要知道的材料,請飛鴿給我,我再繼續加入。<br />
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1. All-Purpose Flour 中筋麵粉<br />
<a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a>, Unbleached 沒有漂白過的<br />
這是一家在美國很大的麵粉公司,我會選用這家的麵粉是因為他們的品質不錯,一直很穩定,我用了很多年,做出來的成品也都沒出什麼差錯,而且重要的是應該是全美的一般超市都可以找的到。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y-_-46XpuBjM7aFZncq85Xh8HHIq9gRO2LK9AcgCgaTqit0TCkNZvJDNu2ai3iILwsF67qj4wwTZXdt6g51kRT6qQjgfNMMgMkHelWFxA4yiifAPYR9WP7ytRK6taLRhtsFF1w/s1600/DSC04670.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y-_-46XpuBjM7aFZncq85Xh8HHIq9gRO2LK9AcgCgaTqit0TCkNZvJDNu2ai3iILwsF67qj4wwTZXdt6g51kRT6qQjgfNMMgMkHelWFxA4yiifAPYR9WP7ytRK6taLRhtsFF1w/s640/DSC04670.jpg" width="426" /></a><br />
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2. White Whole Wheat Flour 純白全麥麵粉<br />
<a href="http://www.kingarthurflour.com/flours/" target="_blank">King Arthur Flour</a>, Unbleached 沒有漂白過的<br />
這個純白全麥跟一般全麥 Whole Wheat 不一樣的地方是麵粉的顏色稍微白一點,味道也比全麥稍微淡一點,但是還是保有全麥麵粉的營養,所以如果餅乾食譜適合,我會盡量使用。<br />
<img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8o8n05-2qbzRn_lxuh_aHcQ7ndqDZHZFfCHPeHZVoF1szIkFWidJb734aRfLuVV-k5GkHXZP4NhEI5fxI0peei1y_KDivYsW1j-O_c1L0uBjdICuqhAIRZQWsYpsdSReWptWhxQ/s640/DSC01939.JPG" width="640" /><br />
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全麥麵粉最好是要放在冷凍庫裡,為了節省空間,我會直接把開口的地方盡量把空氣擠出,用夾子夾緊,放在夾鏈袋裡。要記得寫上開封日期。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILExEitauRtwSQZV1ubQ7tqRGiMlXXJ5Sp7XUz95la-3qjLceqrJwILoiR3awE2koppcKgD-pi6txZsn6ChLV3c32L9esrK_Qtzqig9W1LnW3kF3JZbLdFDwOuS0rdb9_WmpH_Q/s1600/DSC04440.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILExEitauRtwSQZV1ubQ7tqRGiMlXXJ5Sp7XUz95la-3qjLceqrJwILoiR3awE2koppcKgD-pi6txZsn6ChLV3c32L9esrK_Qtzqig9W1LnW3kF3JZbLdFDwOuS0rdb9_WmpH_Q/s640/DSC04440.JPG" width="628" /></a><br />
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3. White Sugar/Sugar 細白砂糖<br />
Whole Foods, Organic Cane Sugar<br />
其實我覺得我家的砂糖用的量不多,一包可以用很久,那就買好一點,就買有機的吧!而且我覺得這個砂糖的香味比一般的白砂糖 "自然",沒有那種人工香料的味道。<br />
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另外一個牌子也不錯, <a href="http://www.wholesomesweeteners.com/index.html" target="_blank">Wholesome Sweeteners</a> 可以參考。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX15wjVgFNwbYELE2UNmHGdSWZbrsbr7mFlyJmVEgVto-euQEOoqUnoT4KVMOPaFryOZPQ7iKidAAFrZYhPOsivjf_cesDcWDR2ItgihLxGQnYcgO8J_VhkIvT0gZsZ4rgsOM5A/s1600/DSC04693.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX15wjVgFNwbYELE2UNmHGdSWZbrsbr7mFlyJmVEgVto-euQEOoqUnoT4KVMOPaFryOZPQ7iKidAAFrZYhPOsivjf_cesDcWDR2ItgihLxGQnYcgO8J_VhkIvT0gZsZ4rgsOM5A/s640/DSC04693.jpg" width="426" /></a><br />
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4. Dark Brown Sugar 深黑糖<br />
<a href="http://www.dominosugar.com/" target="_blank">Domino Sugar</a><br />
那你一定會問,為什麼深黑糖不用有機的?因為我發現有機的,品質不穩定,顏色有時深有時淺,而且濕潤程度也不同,所以烘焙時用起來比較難控制。<br />
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深黑糖 Dark Brown Sugar 或是 Light Brown Sugar 淺黑糖都是白糖加上 <a href="http://en.wikipedia.org/wiki/Molasses" target="_blank">Molasses</a> <a href="http://zh.wikipedia.org/wiki/%E7%B3%96%E8%9C%9C" target="_blank">糖蜜</a>,它對烘焙產品的溼潤度保持有幫助。<br />
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唯一的缺點是深黑糖容易結塊,所以一定要用密封罐收好。萬一結塊了,可以<a href="http://blog.nyanything.com/2009/07/how-to-soften-brown-sugar.html" target="_blank">參考我之前寫的這個方法</a>。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVpZ4arbu0kpgPoikP7CDh3GHaU1IPTfRrh6GLf5aKKSEza6bBKh_10QS1oX6l8RFF64LQa7rOKO9pMHidlvR4rfoJ8K0ClAZ7HeI2DaiXnzMdaeWocYPxvyo0kO3hn7AHMP1Jw/s1600/DSC04675.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVpZ4arbu0kpgPoikP7CDh3GHaU1IPTfRrh6GLf5aKKSEza6bBKh_10QS1oX6l8RFF64LQa7rOKO9pMHidlvR4rfoJ8K0ClAZ7HeI2DaiXnzMdaeWocYPxvyo0kO3hn7AHMP1Jw/s640/DSC04675.JPG" width="426" /></a><br />
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5. Butter, unsalted 無鹽奶油,也叫 Cultured Butter, 或是 Sweet Butter。烘焙上一般都是使用無鹽奶油,這樣才容易控制鹹度,在加上每一個牌子的有鹽奶油鹹度可能不同。<br />
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<a href="http://plugra.com/" target="_blank">Plugra</a> 是我的首選,因為它的 butterfat 是 82%,是在美國可以買到的最高 butterfat 的牌子, 比一般美國的奶油相醇濃郁,含水量較低,在烘焙時真的可以吃的出來差別,用 <a href="http://en.wikipedia.org/wiki/Plugr%C3%A1" target="_blank">Plugra</a> 做的東西特別香!(當然價錢上也有差別)<br />
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如果找不到 Plugra unsalted butter,我會用 Organic Valley。我曾經試過大部分超市可以找的到牌子,最後我覺得這個最好。<br />
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奶油牌子大家不必那麼在意,只要是無鹽的就可以了。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg263gBQnhK7oqfs2NSN8wEITuJtAei6CLNQZPiXGbmxYU4kjOrAvCZrReJ61eOV7qxpsPTK5jxxipmqM8e8MUV-mGDfjDWTtLxOuIbU08bU4pDvVObA5Hk_T1cZkD1vlKxyivoTg/s1600/DSC04764.JPG" imageanchor="1"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg263gBQnhK7oqfs2NSN8wEITuJtAei6CLNQZPiXGbmxYU4kjOrAvCZrReJ61eOV7qxpsPTK5jxxipmqM8e8MUV-mGDfjDWTtLxOuIbU08bU4pDvVObA5Hk_T1cZkD1vlKxyivoTg/s640/DSC04764.JPG" width="640" /></a><br />
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6. Vanilla Extract or Vanilla Paste 香草精/香草糊<br />
香草是在烘焙上最常用的香料,它可以帶出奶油,糖,蛋,巧克力等這些材料的香氣,把他們完整的結合在一起,算是必備的。<br />
我用的是我自己做的,<a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=611&S=0" target="_blank">做法</a>很簡單,就是香草莢和伏特加,最需要的是時間。<br />
我的使用量上的原則:香草糊因為濃度較高,所以只需要用香草精一半的用量。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDGgbExE90X8fOWe296ePHrh4QHIO7UslMz_p_QLFxDDRE-Cewy0DM8geje9kNDJALRIf7aGiUyCSfjFsfObyajfzxvKlUoXWGLlQ4KQSbbdEaVOkFHFbxXhTJoHaxmRTNivBGg/s1600/DSC04644.JPG" imageanchor="1"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDGgbExE90X8fOWe296ePHrh4QHIO7UslMz_p_QLFxDDRE-Cewy0DM8geje9kNDJALRIf7aGiUyCSfjFsfObyajfzxvKlUoXWGLlQ4KQSbbdEaVOkFHFbxXhTJoHaxmRTNivBGg/s640/DSC04644.JPG" width="640" /></a><br />
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如果來不及自己做,我推薦這個牌子 <a href="http://www.nielsenmassey.com/wholesale/index.php" target="_blank">Nielsen-Massey</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOxR0fgt2GSQPmDUcjewF1mcFyy2iqyfyyED1L0wnHWFGkGgENGpr9rvsQpwNuaCaZUhhZl9riGgEnkZDjQTbLwqc6Rxc6KBkAA8RNDO80psUd6xWbTRsDLd7j8pv-MFnLKrYgg/s1600/url.jpeg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOxR0fgt2GSQPmDUcjewF1mcFyy2iqyfyyED1L0wnHWFGkGgENGpr9rvsQpwNuaCaZUhhZl9riGgEnkZDjQTbLwqc6Rxc6KBkAA8RNDO80psUd6xWbTRsDLd7j8pv-MFnLKrYgg/s400/url.jpeg" width="400" /></a><br />
7. Baking Powder 泡打粉<br />
Baking Soda 蘇打粉<br />
大家可以看得出來兩種不一樣嗎??左邊的是蘇打粉,比較鬆,比較散。右邊的是泡打粉,像是玉米粉看起來有一點結塊,用手摸起來粉末很細很滑。<br />
這兩種粉都沒什麼味道,所以容易弄錯。<br />
他們的都是 chemical leavening,都有讓產品蓬鬆的作用,但是它們的化學成分不一樣,所以如果食譜上是用蘇打粉就一定要用蘇打粉,兩種是不能隨便亂替換的。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZp27loYKy3-UltoM57ZGUE6LyIhkrySLpOrxQigAwCric7jd9t5q6Pi9NvnmVH_OEc_KMjC8bUFU6Cvi6CBrZgAQgdxhVV4_JcFgAaZNfavrjjrep0Cv6OAODk9ftY3ZiYI8Ww/s1600/DSC04695.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZp27loYKy3-UltoM57ZGUE6LyIhkrySLpOrxQigAwCric7jd9t5q6Pi9NvnmVH_OEc_KMjC8bUFU6Cvi6CBrZgAQgdxhVV4_JcFgAaZNfavrjjrep0Cv6OAODk9ftY3ZiYI8Ww/s640/DSC04695.JPG" width="640" /></a><br />
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泡打粉我沒有特別選,只要是 <a href="http://www.amazon.com/s/?ie=UTF8&keywords=double+acting+baking+powder&tag=googhydr-20&index=aps&hvadid=13126841395&hvpos=1o1&hvexid=&hvnetw=g&hvrand=17181382372083571517&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_5fpgo2jts1_e" target="_blank">Double-acting baking powder</a> 就可以。<br />
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蘇打粉我都用<a href="http://www.armandhammer.com/deodorization/baking-soda/landing.aspx" target="_blank">這個</a>好用又便宜的!除了烘焙之外,還可以清潔用。<br />
唯一要注意的是,蘇打粉也是會結塊的,所以在倒入烘焙專用的盒子或是罐子之前,要記得過篩,只要篩過一次之後,放在密封罐裡(就像我照片上的)就不會再次結塊了。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh2V2rdBdlGthPxsawu8rY2oM1OIHBqZbW_ZZEPwWj0sccXvXOFVEWPd9bMG-Os0qxFt3pxseYW2wEI6NUSMQ-UjEXCoUUFGAZ-YKxj7L2JOxEXiZJgepgnIzs44X5euOZhrgdw/s1600/DSC04696.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh2V2rdBdlGthPxsawu8rY2oM1OIHBqZbW_ZZEPwWj0sccXvXOFVEWPd9bMG-Os0qxFt3pxseYW2wEI6NUSMQ-UjEXCoUUFGAZ-YKxj7L2JOxEXiZJgepgnIzs44X5euOZhrgdw/s640/DSC04696.JPG" width="426" /></a><br />
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8. Kosher Salt 鹽<br />
我的廚房裡,不管是煮飯或是烘焙都是用這個 <a href="http://www.diamondcrystalsalt.com/" target="_blank">Diamond Crystal Kosher salt</a>(不知中文要怎麼翻譯?!)原因是因為方便,因為它的顆粒大小容易用手指指尖抓起,a pinch 就是用拇指跟食指抓起的一小搓,在份量上容易掌控。再加上幾乎所有的專業廚師寫的食譜(不管是料理還是烘焙)都是用這種鹽,所以我也養成習慣了。<br />
如果你不想買這麼大一包,可以就用你自己習慣的鹽,但是鹹度上可能會有一點不同,要自己看情況調整。<br />
在做甜點的時候,我也會放少許的鹽,一方面可以平衡甜度,一方面也可以帶出香甜的氣味。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujpff0exDN_fNjWiSdrTAjtJVegKd1XtgrT8CjKYNGfBAaphygV-VYvdoyemfFn5ybwpg31UzZWbhyphenhyphenR1bfOkYwgi711UVWD9LrG25sGlHYHKR_qOyDXA54-aUMBiFKCnEKnL3iQ/s1600/DSC04692.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujpff0exDN_fNjWiSdrTAjtJVegKd1XtgrT8CjKYNGfBAaphygV-VYvdoyemfFn5ybwpg31UzZWbhyphenhyphenR1bfOkYwgi711UVWD9LrG25sGlHYHKR_qOyDXA54-aUMBiFKCnEKnL3iQ/s640/DSC04692.jpg" width="426" /></a><br />
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9. Egg 雞蛋<br />
我的食譜用的都是 Grade A <a href="http://en.wikipedia.org/wiki/Chicken_egg_sizes" target="_blank">large egg</a>,蛋殼顏色並沒有差別。 large egg 全蛋的重量是 60 公克,蛋白 30 公克,蛋黃 20 公克。<br />
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在這裡順便告訴大家一個小技巧。因為在做甜點的時候,時常會需要用到室溫的雞蛋,為了不用等,你可以把蛋放在溫水裡,這樣10分鐘之後就可以用了,很方便。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXDSPphBcb2cgp5dK3VNxo5QiPCMJHCQxwj76lGzNU6ngwvopSQWOaiWXNrUEBUXQyx5NiPC-dAphjR7hzVYYTyN3p18Nn41OUvNKYhZpdRQlsGoWW6ZZ55JrQ4_n9wNkyA4MEA/s1600/DSC02446.JPG" imageanchor="1"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXDSPphBcb2cgp5dK3VNxo5QiPCMJHCQxwj76lGzNU6ngwvopSQWOaiWXNrUEBUXQyx5NiPC-dAphjR7hzVYYTyN3p18Nn41OUvNKYhZpdRQlsGoWW6ZZ55JrQ4_n9wNkyA4MEA/s400/DSC02446.JPG" width="400" /></a><br />
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好啦,今天就先這樣, {Cookie Friday} 我們下週見!祝大家週末愉快~~~Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com8New York, NY, USA40.7143528 -74.005973140.3291548 -74.65142010000001 41.0995508 -73.3605261tag:blogger.com,1999:blog-16365478.post-25146595658535553022013-03-14T23:19:00.001-04:002013-03-21T01:22:04.074-04:00{Cookie Friday} No. 11 熱帶風情丁香杏仁四方塊<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMU9wI5f4aS_DeYprNuJ9aj0rcMyEG1ic40VGgZBdvanPeJlYHR_ZMClRwe_1N6ioDYk7FT3JWbN3fSb9SHMI860RWeF9k7YXMdO-mgOS3Vg9KybqR5DGnco-K-2NgPpQFIH7XPg/s640/DSC03312.JPG" width="640" /></div>
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No. 11 熱帶風情丁香杏仁四方塊<br />
Almond Clove Square<br />
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這一小塊見方可是暗藏玄機,若不是 Jessica 打開封口罐讓我聞香說就是用這個 Clove 做的,我怎麼也不會想到原來滷包裡的丁香可以用來入酥餅。乍聞之下丁香的氣味有些嗆鼻,入口後味蕾將滋味傳回大腦,一時之間竟無法下達指令來言傳這樣的陌生組合,丁香特有的溫嗆隨著酥餅的酥鬆流竄,中間捲入杏仁果的甘脆,最後丁香還從鼻腔來個回馬槍,好一個熱帶風情的四方塊。 (by Kathy)<br />
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這個食譜的材料是算多了一點,也許我是看上這個食譜的做法和技巧,就急著想要趕快與大家分享吧!如果不想買那麼多種的香料,我想可以就用 1 大匙肉桂粉+1 小匙五香粉(是的,中餐裡用到的五香粉)來代替,杏仁精台灣買的到,橘子油用橘子皮, 效果應該不差。<br />
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<a href="http://en.wikipedia.org/wiki/Clove" target="_blank">丁香 clove</a> 是一種很不錯的香料,原產於印尼,是一種樹的花蕾,在中醫上有許多用途(請看<a href="http://zh.wikipedia.org/zh-tw/%E4%B8%81%E9%A6%99" target="_blank">維基百科</a>),照片上的是 whole clove 和 丁香粉,它的香味很重,使用上一點點就足夠。<br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEoN3Z6_-e3t7tXyRj0umhIxcnq3WxyALe1eh2iSZzU2QUPRx-iIxI1lUa09w1Mv3rofHeIIcvNpXzay7oXRRorypRerqWhBK_0lMbk_eL9_2WQu5O0jqX6ocuLGNP4vsy96NXg/s640/DSC04366.JPG" width="640" /><br />
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份量:32 個 2 吋四方形的餅乾<br />
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材料:<br />
2 條 無鹽奶油,室溫 ( 8 oz, 2 sticks, unsalted butter, room temperature )<br />
3/4 杯 深黑糖( 150g dark brown sugar)<br />
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1/2 小匙 香草籽糊 vanilla paste (可用香草精 vanilla extract 1 tsp 代替)<br />
1/8 小匙 杏仁精 (1/8 tsp almond extract)<br />
1/4 小匙 橘子油 (1/4 tsp orange oil) 可以用半顆橘子皮 orange zest<br />
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1 個全蛋,室溫 (1 egg, room temperature)<br />
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3 杯 中筋麵粉 (375g all-purpose flour)<br />
1 大匙 泡打粉 (1 TBS baking powder)<br />
1/2 小匙 鹽 (1/2 tsp kosher salt)<br />
2 小匙 肉桂粉 (2 tsp ground cinnamon)<br />
1/2 小匙 八角粉 (1/2 tsp ground star anise)<br />
3/4 小匙 丁香粉 (3/4 tsp ground clove)<br />
1/4 小匙 荳蔻粉,現磨 (1/4 tsp nutmeg, fresh grated)<br />
1/4 小匙 黑胡椒粉,現磨 (1/4 tsp black pepper, freshly ground)<br />
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1/4 杯的杏仁片,去皮或是帶皮的都可以 (1/4 cup sliced almond)<br />
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少許細白砂糖 ( some sugar to sprinkle on the dough)<br />
32 顆杏仁 (32 whole almond)<br />
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做法:<br />
1. 烤箱先預熱至 325F.<br />
所有材料先準備好,奶油要是室溫的硬度,全蛋也是室溫。<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_S4-qPIh6RUrRenbhHjHihYsHCxUp2bYToimXbOk9BMBnt8PbxpGYqsOS3hZ2Io5qTohv15n79SEta_wzn6gzne03NknadOylgoOhP2LvA_eC07kK_PeVoJvdikRqrERwyGrWw/s640/DSC03197.JPG" width="640" /></div>
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2. 杏仁片要先切碎<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirVJPwy6DcJnkADqESIdBghUreQdLZcyqZNxIybEjxG9YoC-d5UE5APlyQ6WrCWNtu6dCqAVycaNn1zxRCnNvYDXfaIzhB9X6oluOduWWbuh_R0HiloC4H5H2F4zaW_OlgOA5zw/s640/DSC03198.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
3. 先將所有的乾料,包括所有香料放在一起。荳蔻(照片中)最好是現磨的,現磨的跟磨好的小罐包裝的香味差很多。<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJOemDtKLL-uTa1LWp7t7jrMvUxSko1zzdUtTT4YwhzMyK2FU76U-4iOoKqS7UE-6vyfcr5uf8WY1fkZjE1MxSTpRWyhRPUEDn_aDegHAMiFkHS2eL7jkqoX2D4sOnaaP6jFxEg/s640/DSC03201.JPG" width="640" /></div>
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4. 在 mixing bowl 裡放入室溫下的奶油,用低速把奶油稍微打發。(用手或是機器都可以)然後加入深黑糖,用中速打到顏色變淺。加入全蛋。<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylOvyQVgzrNreoGGspAoNGkp6rzoaHI140FqAcsASWCTq8y_rauV1yyRidrg2glfqhlJ1FZCxBgiWAjyIlUj7hEiFOOBrSwzH11ElhY0mUEIkKpd8knJ91fHcNbN6pJXqQG1ROg/s640/DSC03205.JPG" width="640" /></div>
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5. 加入香草籽糊,杏仁精和橘子油。<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB2xpEYsSbErYuZbnI332jkqs5gXYtyi9sUGo_2QQsA5kve1ySNcPtBW4dyLvXPAl2uqGU4R4VHkOpjfYjwQ0ypqbr2pbQpkWdHTfIHzVrH2hGv3shyo2UEMzhaPDUDKVUb3oiw/s640/DSC03208.JPG" width="640" /></div>
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6. 把所有乾料稍微混和,然後分次篩進麵糰裡。<br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMGaJK0WQ_tFQajgGUkFonUQPG6Dwft8fDG3fjrLTEgRbCKWGmTSVev4ddRZXRt3DlLUpuRisEL74UY5fiHGvrIblShSl2ym-ky3SIYP7masEbJbZqBj8qrueg_Ja2CcHEf9M1Q/s640/DSC03210.jpg" width="425" /></div>
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7. 然後加入切好的杏仁碎片。<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tlXFdhjSaEcHzPnc9yUm4rJIkrrCrOtj6PUb8YVn5Gkccf85RN7RoOkt-JFKlrx0YrT2dDYR5B-G8nTmmAMj0t_S-Uv4Vcgebto9cn0hk_z_r1cQhRRAwXSvZPGeKvmXfAUOQg/s640/DSC03213.JPG" width="640" /></div>
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麵糰長成這樣<br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_ec_Thnsbk3lW9GDuxl3AfaV4BSqTTp7MLA5LcN8phsUyVlm8ua7iLyefLkkUlhZ_5v8k94UvrGjY8are1F8pKbTcJ-jf-84pU_SFjWHhPVU-XpVn56BryhH7llShKyWDTiWnA/s640/DSC03215.JPG" width="640" /></div>
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有一些乾粉容易留在鋼盆的最底下,所以要注意,要記得翻上來混和。這個刮刀便宜又超級好用,推薦大家有機會要買一支,以前在餐廳上班的時候,簡直是隨身攜帶著。<br />
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8. 將麵糰分成兩等份(我的每一等份是 425 公克),然後直接在烤紙上,用手指慢慢的整形成 8 吋的正方形。用刀子將麵糰切斷,像照片上,但是不要分開。灑上白砂糖(可以比我照片上多一點,會比較漂亮,這餅乾不太甜,所以 ok),在每一塊餅乾中按進一顆杏仁。<br />
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記得重複這個動作,將第二個麵糰也一起整型好。<br />
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9. 放進預熱好的烤箱中,大約烤 28 分鐘,中間的時候要上下、前後替換烤盤,這樣餅乾才會烤的平均。<br />
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烤好以後,趁熱再一次用刀子把餅乾切開。(照片上的已經是烤好,切過的)<br />
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這個餅乾吃起來有一點像台灣的方塊酥,但是比較沒那麼油,尤其是酥酥鬆鬆的口感我特別喜歡,跟其他的餅乾很不一樣。也許是因為是一大塊餅乾烤好之後才切,所以餅乾連邊邊都是鬆鬆的,和丁香的氣味尤其搭配,趁春天還沒來之前,泡杯熱可可或是紅茶,來塊熱帶風情丁香杏仁四方塊,加上一本好書,幸福的週末時光等著你喔。<br />
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<br />Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com4New York, NY, USA40.7143528 -74.005973140.3291548 -74.65142010000001 41.0995508 -73.3605261tag:blogger.com,1999:blog-16365478.post-75956687174626978162013-03-07T17:03:00.000-05:002013-04-25T10:13:59.675-04:00{Cookie Friday} No. 10 輕盈義大利杏仁片手指餅乾<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_9GJpMcH8vfXDe5s17D3LtOl3DNat-kqgTn6DLnC3y-5S8776ZkUwpTP9Ud_44E7K-y6uFxzHYfD2QgFIwrYrUxARUuoiFD2A2tqFOFXoRwkFp0CnJ1R3Lo5gUmKRDCtKZsirA/s640/DSC03476.JPG" width="640" /></div>
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你是不是跟我一樣看膩了圓形的餅乾?這週來個不一樣的。<br />
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先說好,要做這個餅乾是需要一點耐心的。不過結果將會讓你覺得值得。<br />
PS. 我有減少食譜中糖的分量,但還是屬於微甜的餅乾,適合搭配茶或是咖啡。 不建議再減糖的比例了,不然餅乾口感會不同。<br />
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #333333;">No. 10 輕盈義大利杏仁片手指餅乾</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #333333;">Almond Fingers<span style="color: #333333;"> (dit<span style="color: #333333;">tti di mandorle)</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #333333;">Ad<span style="color: #333333;">apt from <a href="http://www.amazon.com/Dolce-Italiano-Desserts-Babbo-Kitchen/dp/0393061000" target="_blank"><span style="color: #333333;">D<span style="color: #333333;">olce Italiano by Gina DePalma</span></span></a></span><a href="http://www.amazon.com/Dolce-Italiano-Desserts-Babbo-Kitchen/dp/0393061000" target="_blank"> </a></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #333333;"> </span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">雖然形狀像手指故稱為手指餅乾,吃起來的飄飄然甜味卻更像手指頭輕盈的在鋼琴琴鍵上跳躍,片片的杏仁像是黑鍵穿插於白鍵琴音間,雍容華貴的彈奏出華爾滋圓舞曲;而膨鬆的餅乾彷彿穿著蓬蓬裙在舌尖連綿不斷地轉啊轉,渾然忘我之際散發出幽幽的檸檬香。(By Kathy)</span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">份量:大約 48 個手指大小的餅乾</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">材料:</span></span></span><br />
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1 杯 室溫下的無鹽奶油 (225g = 2 sticks, unsalted butter, room temperature)<br />
3/4 杯 細白砂糖 (175g sugar)<br />
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1 個 全蛋,要先將蛋黃和蛋白分開 (1 egg, separated)<br />
1 顆 檸檬屑 (1 lemon zest)<br />
1 小匙 香草精 (1 tsp vanilla extract) 我是用 vanilla paste, 1/2 tsp <br />
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2 杯 中筋麵粉 (315g all-purpose flour)<br />
3/4 杯 杏仁粉 (75g almond flour) <br />
1/2 小匙 鹽 (1/2 tsp salt)<br />
1/4 小匙 泡打粉 (1/4 tsp baking powder) <br />
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2 杯 杏仁片 (2 cups sliced almond)<br />
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糖粉,最後裝飾用 (powder sugar for dusting)<br />
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<tr><td class="tr-caption" style="text-align: center;">這個就是杏仁粉。很多超市都可以找的到。這次用的份量不多,剩下的請放在冷凍庫裡保存。有許多其他的食譜都會用的這個,例如: Financier 金融家蛋糕,還有大家最愛的馬卡龍。</td></tr>
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做法:<br />
1. 在 mixing bowl 裡放入室溫下的奶油,用低速把奶油稍微打發。(用手或是機器都可以)<br />
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2. 然後加入細白砂糖,用中速打到顏色變淺。<br />
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3. 加入檸檬皮<br />
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接下來加入蛋黃和香草精<br />
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4. 將所有乾料(麵粉,杏仁粉,泡打粉和鹽)過篩。如果還有粗一點的杏仁粉留在篩子上,沒關係,最後也一起加進去。<br />
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麵<span style="color: #333333;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><u>糰</u></span></span></span>會是這樣<br />
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5. 用保鮮膜把麵糰包好,放進冰箱冷藏至少 1 小時,直到變硬。<br />
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6. 在準備要烤餅乾的時候,先將烤箱預熱至 325F<br />
把變硬的麵糰從冰箱裡拿出來,分成三等份。先拿一等份出來整型,其他的放回冰箱。<br />
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7. 將麵糰分成 15 公克的分量,然後整形成大約手指長度和形狀<br />
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8. 接下來,先準備好鋪了烤紙的烤盤。蛋白稍微打發。把杏仁片放在一個淺盤裡。<br />
一次拿一個麵糰,先放入蛋白裡沾濕,然後在杏仁片裡滾一滾,讓杏仁片沾上。<br />
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雖然要花一點時間和有耐心,但是他們是不是很可愛呢?!<br />
放進烤箱裡大概烤20分鐘,直到杏仁有一點上色,濃濃的杏仁味飄出。<br />
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餅乾放涼之後,灑上一點糖粉,義大利杏仁手指餅乾完成!<br />
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祝大家週末愉快!<br />
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<a href="https://www.facebook.com/photo.php?fbid=526029430768711&set=a.182015165170141.34954.100000849776286&type=1&theater" target="_blank">好友 TK 的 first time baking,成功!!</a>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com6New York, NY, USA40.7143528 -74.005973140.3291728 -74.65142010000001 41.0995328 -73.3605261tag:blogger.com,1999:blog-16365478.post-87617250121685627062013-03-01T11:32:00.000-05:002013-03-05T11:17:45.460-05:00{Cookie Friday} No. 9 可鄉村可貴婦的燕麥餅乾<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtauVxODJdFXUJwcxCKGZOPWqFodI1PJQZRrW0jyj8U1qhegaSkwj3PN6toUYQBcYHXgbODUal1STsXBAZ1d0HcNwLQj0KjLZtxmEbiG11LZEWpbAvFXqhyphenhyphenzKD7rC8T0DdE2fMw/s640/DSC03545.jpg" width="640" /></div>
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一直對<a href="http://blog.nyanything.com/2010/03/how-to-cook-perfect-oatmeal.html" target="_blank">燕麥</a>這個食材有好感,大概是因為它的樸實吧。<br />
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這個餅乾食譜同時符合了食材簡單,步驟不多,又好看又好吃的三項要求,而且,就如 Kathy 說的,可鄉村(早餐時,搭配一杯好咖啡)可貴婦(下午茶,搭配新鮮水果,果醬,或是 clotted cream,把它當做英式下午茶的司康餅),喜歡烤餅乾的你趕快來試試看!歐,而且還是全麥的。<br />
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No. 9 可鄉村可貴婦的燕麥餅乾<br />
Oaty Biscuits<br />
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這款燕麥餅乾雖然長相一派樸實,卻是有備而來的硬底子,口感紮實絲毫不含糊。飽滿的燕麥香就像米勒畫作「拾穗」中採拾剛割下的麥穗所散發著陽光氣息;而農婦在卸下了工作服,經過一番梳洗打扮,閒情逸致的沏上一壺好茶,為素顏燕麥餅乾塗抹上新製果醬,左一抹紅唇草莓、右一抹橙蜜柑橘,辛勤勞動的人生就是要這樣恩寵自己。(by Kathy)<br />
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份量:約 17 個兩吋的圓形餅乾<br />
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材料:<br />
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6 大匙 無鹽奶油(85g unsalted butter)<br />
1/3 杯 深黑糖 (75g dark brown sugar)<br />
1 杯 燕麥片 (85g old-fashioned rolled oats)<br />
1 杯 全麥麵粉 (110g white whole wheat flour)<br />
1 小匙 泡打粉 (1 tsp baking power)<br />
1/4 小匙 鹽 (1/4 tsp kosher salt)<br />
1 個全蛋 ( 1 large egg) <br />
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果醬,新鮮水果,或是<a href="http://zh.wikipedia.org/wiki/%E5%87%9D%E8%84%82%E5%A5%B6%E6%B2%B9" target="_blank">凝脂奶油</a> ( jam, fresh fruit or clotted cream, optional)<br />
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<img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVL3isjEdQPBP3z7re6EjhGIB28rzcyR_LvYnYL86IRzEp9tTXfntoiVyP1R47Qlqq6Nmz9KZQrKE_yX4IwuzDCUFoZjMykGKSmCtLRSuTcKYndaKPOLn2N363xRXFjSAYBoPAdA/s640/DSC03462.JPG" width="640" /></div>
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做法:<br />
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1. 烤箱預熱到 350F<br />
把奶油和深黑糖放在小鍋子裡加熱到奶油融化就好。 <br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOicR0PDu8IKMWWhxChQqeDDa3FDRPrmey23yXX9UTUHsWndMS2vx578qst61uSASzVuurjWVLQKkWVC6VjXPQbEWpav3njMsx1nVObE4N8bUCBEKzsQYZhWfpEa8-AWPj_iJS5A/s640/DSC03452.JPG" width="640" /></div>
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奶油融化之後就可以離火,奶油和糖不會混合起來。靜置放涼至少 5 分鐘。<br />
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2. 把剩下的材料(燕麥,麵粉,泡打粉和鹽)放在大碗中,稍微攪拌混和一下,全蛋打散。<br />
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<img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9t6TZslv8pEd1VnTBJWeQzmSzV1ogiqdF_PH6W72pjLJxIiI8L1cL3til3Qny2skPlTUxQtAVItcwhNLxjkUo4kxcKzPUsJDNq_V7r2zB3zn_xc40RSVgxGYfI9mYiGmxymY1Q/s640/DSC03467.JPG" width="640" /></div>
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3. 把奶油/糖一次倒入,用木匙或是刮刀攪拌。麵糰會蠻乾的。<br />
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4.接下來,把打散的全蛋加進去,拌勻。麵糰是乾乾硬硬的。<br />
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5. 用小湯匙挖一小塊麵糰(大概是 1 大匙半),用手指整形成圓扁形。餅乾在烤的時候不會改變形狀。這個餅乾很紮實,所以一定要做成薄的才好吃。<br />
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6. 把整形好的餅乾放在鋪了烤紙的烤盤上,放進烤箱烤到金黃,邊邊上色,大概 18-20 分鐘。中間要上下,前後轉換烤盤。<br />
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可鄉村可貴婦的簡單餅乾,趕快混廚房,動手做吧!Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com3New York, NY, USA40.7143528 -74.005973140.3291728 -74.65142010000001 41.0995328 -73.3605261tag:blogger.com,1999:blog-16365478.post-60215807408211445202013-02-21T08:36:00.002-05:002013-03-27T04:55:53.383-04:00{Cookie Friday} No. 8 又是吃不停的巧米花<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrAQVdwp3LICT8cKwREx0agHAXtcauM4zX0lnblFkEc1ipcVasAhKBdN0tJCRraxRHtpOIf_hQF9BIV3VAPtEbj_AqX6o0P_6CdiYU2ZFSBIXEwXRXeuMccd7PS04cpnkLJyP-w/s640/DSC03598.JPG" width="640" /></span></div>
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<span style="font-size: small;"><a href="http://en.wikipedia.org/wiki/Rice_Krispies_Treats" target="_blank">Rice Krispies Treats</a> 是美國人從小吃到大,心目中放學,下課後的最佳零食。我也蠻喜歡這種簡單方便又討喜的餅乾。不過,一般的食譜都是用棉花糖來做,因為我不太喜歡吃棉花糖,加上因為要加足夠的棉花糖才可以讓餅乾不會散掉,不能少用,所以 Rice Krispies Treats 對我來說總是偏甜,但是又愛它酥脆的口感,所以我是有點愛,又有點不愛,很矛盾。</span><br />
<span style="font-size: small;">一直想著要如何做出比較徤康,比較不甜,而且又好吃的大人味巧米花,啊,最近終於讓我不小心逛到這個食譜,鏘鏘鏘,趕快做看看,結果馬上上癮,你一定要試試看!</span><br />
<span style="font-size: small;">在台灣的朋友,我猜可以用米乓來做,如果找不到糙米糖漿,也許用麥芽糖代替,不過份量上可能要稍微調整。如果有台灣的朋友做了,請與我們分享 ;-)</span><br />
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<span style="font-family: Times,"Times New Roman",serif; font-size: small;"><span style="background-color: white; color: #333333; line-height: 17px;">No. 8 又是吃不停的巧米花</span></span><br />
<span style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 17px;">Brown Rice Krispies</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: small;">Adapted from <a href="http://www.sproutedkitchen.com/home/2011/3/8/brown-rice-crisp-treats.html#comment16822255" target="_blank">Sprouted Kitchen</a></span><br />
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彷彿才是上禮拜的事,抓著焦糖爆米花往嘴塞停不了手,這下子又冒出了用美國人從小吃到大早餐穀片中的脆米(Rice Krispy)跟苦甜巧克力合體的吃不停零食( Jessica 妳根本是減肥者的天敵!)話說回來,畢竟用的是糙米,還多添了超級食物<a href="http://blog.nyanything.com/2013/01/cookie-friday-no1.html" target="_blank">「麻籽」(Hemp Seeds)</a>,巧克力也是 72% 的苦略多餘甜,加上切的又是一口一個的大小,應該沒這麼罪惡吧。咔呲咔呲、有點像爆米花耶,咔呲咔呲、巧克力好香濃,咦!怎麼已經一塊不剩了? (By Kathy)<br />
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<span style="font-family: Times, Times New Roman, serif; font-size: small;"> 份量: 一個 8 吋的四方形</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">材料:</span></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">3 杯 糙米米乓 ( 3 cup brown rice crisps)</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">1/3 杯 無糖杏仁醬 (85g almond butter,我是用 Whole Foods, 現磨的)</span></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1/3 杯 糙米糖漿 (120g brown rice syrup)</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">1 小匙 香草精 (1 tsp vanilla extract)</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: small;">1/2 小匙 鹽 ( 1/2 tsp kosher salt)原食譜沒有</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">2 大匙 麻籽 (2 TBS hemp seeds)</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">1 大匙 無鹽奶油 (1 TBS unsalted butter)</span><br />
<span style="font-family: Times, Times New Roman, serif;">7 盎司 苦甜巧克力(7 oz bitter sweet chocolate,我是用 Valrhona, 72% Araguani)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTZqXEAnJzHW-qK-EsZA_YN3ekntnke0_njg8reOhyphenhyphen2Q9rGmr9YW-eTR9z1wqiu_CU6I6Z4E6dwIZwHo_RUGavAM0z7OtgyIZmN00QBVVYKbWVr3f-w99pxJj6l3AvNGApyYHfA/s1600/DSC03436.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTZqXEAnJzHW-qK-EsZA_YN3ekntnke0_njg8reOhyphenhyphen2Q9rGmr9YW-eTR9z1wqiu_CU6I6Z4E6dwIZwHo_RUGavAM0z7OtgyIZmN00QBVVYKbWVr3f-w99pxJj6l3AvNGApyYHfA/s640/DSC03436.JPG" width="640" /></a><span style="font-size: small;"><br />
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這個就是糙米糖漿,很多健康食品的店都有賣,不難找。吃起來有一點淡淡的米香,甜度也沒有楓糖漿或是玉米糖漿那麼甜。<br />
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<span style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZB0vcbaM00FWc6Wh5Gt1QyGmgcNphGYeXWJ2rx20460xp1F_92z0HzYvoxvhYUIXTet2tZDnxdyC8Bwex4ZcJp-twTeTzywpQ2TgMZKd88S2HuRWxfdTc_fWsYG3OrY5CS64ig/s640/DSC03444.jpg" width="425" /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">步驟:</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: small;">1. 在 8X8 吋的四方形烤模中鋪上烤紙。如果沒有這個,其實也沒關係,圓的蛋糕模也可以,甚至淺盤也可以,形狀不拘,可以自行調整。</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: small;">把 3 杯 brown rice crisps 放進大碗裡備用。</span><br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiWS4m0gPeer5jO7NsJxQW6gwHj2OVdi0uFq3ys6iffUETE86EHto1F2QeL0D1cVd-m7MM1dp4VFQgCQ27y060xWqTspfoai6BLmTdw6Pd53E7RpMQGLT38D2K_Oakf1RLtyBxw/s640/DSC03439.JPG" width="640" /></span></div>
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</span> 2. 把杏仁醬,糙米糖漿,香草精和鹽,隔水加熱,讓所有材料混和。(注意:不需要加熱太久,只要所有材料稍為變溫,容易拌勻混和就好)<br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUfl7evnaF2P_U5Z-eGdUhGFPBeaAZaC300P1fWLjWOpAIY5ePvgXif5BcvqL0xNeW0e-NqXI0sJZWPPQ6aTAW33_qgo1Ds79emH_mygou3xD39z_SlYIpi-YaVQ64-gtPFjxiA/s640/DSC03440.JPG" width="640" /></span></div>
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</span> 3. 把混和好的濕料到進大碗中,加入麻籽。你也可以用其他的,例如:芝麻,chia seeds,poppy seeds 等,剛好家裡還有之前做 1 號餅乾的 hemp seeds, 所以我就加了 2 大匙進去,效果很不錯!<br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hukyncw4xRLe2IGK5EVZGAxI2tcZG-5EKOh7xia9hhXj7iP6CPqlohFgVQznExCJch0lv1hJImoB9UdcSU4pbuMzS9rl1sKwo7O7YmViX4Y5mIStICWCVCQYOarVoyizAHhGPA/s640/DSC03441.JPG" width="640" /></span></div>
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</span> 4. 接下來這個動作可以說是要注意的地方吧,要把巧米花盡量壓緊(就是餅乾裡越少空氣越好),這樣才可以保持巧米花的酥脆。<br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0ZnDTWg6WQWkrXD4J0S-L_z1xswF9xk3PIB_mMVS5EKhJh4muJtoCQaAiP_d15jhcNsc_sPH-O5SHkcutoOY04oS4sQjBykNVIIaB9FCt5N4p33xacc7eIx1GSLLw_yaf6QXVw/s640/DSC03443.JPG" width="640" /></span></div>
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</span> 5. 接下來,把巧克力和奶油隔水加熱至融化。<br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYc-lBmTD2TiE_b3NOX1lkP_Z0wTZHzLUUSyHF85Y0u3UfdnoPF0Qt6LwTh5RlHjCfEImyJg2d9qNHEri1_GvuAqGasAxPLSm3oPB4DLRlMrNFYQzdsk-JJV4ydQYo-V8co2E9A/s640/DSC03445.JPG" width="640" /></span></div>
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<span style="font-size: small;">6. 倒在壓緊的巧米花上面,放進冰箱至少半小時,直到巧克力變硬。</span><br />
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<span style="font-size: x-small;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndNYiZSQp4hk332vcrHZnAxMuCffeXRXj-XdN8VQUPO3YP_LSw9ext1tSBNxdZjIHmyWi2klRD-znVO19h5v3RtYl9TIUiWIkYlHAdXrIaKp77JMjmFKrJjPCnPgVl9i5Dc31Gw/s640/DSC03447.JPG" width="640" /></span></div>
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</span> 然後切成你喜歡的大小就可以了!我是切成 1 吋的四方形。<br />
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<span style="font-size: x-small;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdE4jloz_6ou8dBPrUaVBpGlkYJ_rdeop4YN2GtZhoSkz6BoAYTNTHNMglt3lg55Aly7UVoF7BQQ4z8dBnNYTYHaLn8kDO3aQQVUALx4Fa4bjxIh_H5yqBPwbdSMRbUpnglABgg/s640/DSC03583.JPG" width="640" /></span></div>
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</span> 這個真的可以說是健康,快速(上手之後大概 15 分鐘就可搞定)而且不用機器,也不用烤箱的好吃餅乾食譜,真的是無敵啊~~~ <br />
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<span style="font-size: x-small;"><span style="font-size: small;"><a href="http://kaihua94.pixnet.net/blog/post/30524518" target="_blank">{Cookie Time} 高級又可愛的巧米花 by Joyce</a></span></span>Jessicahttp://www.blogger.com/profile/01713335060984224313noreply@blogger.com2