tag:blogger.com,1999:blog-27872681323960624782026-06-07T17:33:25.664+08:00{Le marché du chat} <br>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.comBlogger249125tag:blogger.com,1999:blog-2787268132396062478.post-23954633389384526402026-05-24T23:21:39.991+08:002026-05-25T01:07:06.534+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSrJMrUTFDco-B5fRc4Q6sXi0wC8SMKpxt6Zh5GbtNAwINnMMDMkQyyMlMlyBTTZYjsJrFk_8Hl0Bg2z9lex0esOZ5pb1KbS0DqjiR0rRHpLWGu07TC_nmAdSpfhqXssCfpAy5bAHJVvP7I03whroMNZdJUBO2afrfkw5BKF07oe5xBOcl7pw25jmzn1i/s2095/IMG_6419.PNG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="2095" data-original-width="1179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSrJMrUTFDco-B5fRc4Q6sXi0wC8SMKpxt6Zh5GbtNAwINnMMDMkQyyMlMlyBTTZYjsJrFk_8Hl0Bg2z9lex0esOZ5pb1KbS0DqjiR0rRHpLWGu07TC_nmAdSpfhqXssCfpAy5bAHJVvP7I03whroMNZdJUBO2afrfkw5BKF07oe5xBOcl7pw25jmzn1i/s600/IMG_6419.PNG"/></a></div> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHFcnIB_SgmX5-HxH4Be3L8FSEERyQ9ha9cb6mbTcJmrNz1W9XmW4Q4okuTtvqnlaU6WUCVY1DlwQtCUPl1kK35qDrjav1f_jm2I-QoAoDAhPskBC_q0N96gK-N4LoKPOLVRLLwmdom0RVI7K6rUEDCHzSjFe0JOpXi3IrrVR5yB3-3hzOpEZopDASLZm/s4032/phonto.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHFcnIB_SgmX5-HxH4Be3L8FSEERyQ9ha9cb6mbTcJmrNz1W9XmW4Q4okuTtvqnlaU6WUCVY1DlwQtCUPl1kK35qDrjav1f_jm2I-QoAoDAhPskBC_q0N96gK-N4LoKPOLVRLLwmdom0RVI7K6rUEDCHzSjFe0JOpXi3IrrVR5yB3-3hzOpEZopDASLZm/s600/phonto.jpg"/></a></div> <div class="toc-container"> <div class="toc-head">ᯓ★ 本篇重點摘要</div> <ul class="toc-ul"> <li class="toc-li"><a href="#p1">꒰ 想法 ꒱</a></li> <li class="toc-li"><a href="#p2">꒰ 配方與比例 ꒱</a></li> <li class="toc-li"> <a href="#p3">꒰ 製作流程與紀錄 ꒱</a> <ul class="toc-sub-ul"> <li class="toc-sub-li"><a href="#s3-1">步驟一：</a></li> <li class="toc-sub-li"><a href="#s3-2">步驟二：</a></li> </ul> </li> <li class="toc-li"><a href="#p4">꒰ 心得與小撇步 ꒱</a></li> </ul> </div> <br /> <h3 id="p1">꒰ 想法 ꒱</h3> <p>雖然我也覺得炒飯好吃，但炒飯真的偏油又不健康，可是弟弟很棒場，只好再度上場，自煮的好處是還能控制油量和油的品質</p> <br /> <h3 id="p2">꒰ 配方與比例 ꒱</h3> <fieldset class="recipe-field"> <legend class="recipe-legend">豬肉蛋炒飯</legend> <div class="recipe-left"> <img alt="成品小圖" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSrJMrUTFDco-B5fRc4Q6sXi0wC8SMKpxt6Zh5GbtNAwINnMMDMkQyyMlMlyBTTZYjsJrFk_8Hl0Bg2z9lex0esOZ5pb1KbS0DqjiR0rRHpLWGu07TC_nmAdSpfhqXssCfpAy5bAHJVvP7I03whroMNZdJUBO2afrfkw5BKF07oe5xBOcl7pw25jmzn1i/s600/IMG_6419.PNG" /> </div> <div class="recipe-right"> <div class="servings-selector"> <span>份量：2人份</span> <button class="servings-btn active" data-ratio="1">原始份量</button> <button class="servings-btn" data-ratio="2">雙倍份量</button> </div> <ul class="recipe-list"> <li style="color: #555555; font-weight: bold; list-style: none; margin-bottom: 10px;">⛧⋱材料部分⋰⛧</li> <li class="recipe-li"> <span class="ingredient-name">白飯（最好是冰過一晚的）</span> <span class="ingredient-amount" data-base="2碗" data-unit="碗">2碗</span> </li> <li class="recipe-li"> <span class="ingredient-name">土雞蛋</span> <span class="ingredient-amount" data-base="2" data-unit="顆">2顆</span> </li> <li class="recipe-li"> <span class="ingredient-name">蔥</span> <span class="ingredient-amount" data-base="2" data-unit="顆">4根</span> </li> <li class="recipe-li"> <span class="ingredient-name">紅蘿蔔丁</span> <span class="ingredient-amount" data-base="些許" data-unit="些許">些許</span> </li> <li class="recipe-li"> <span class="ingredient-name">洋蔥丁</span> <span class="ingredient-amount" data-base="些許" data-unit="些許">些許</span> </li> <li class="recipe-li"> <span class="ingredient-name">肉絲</span> <span class="ingredient-amount" data-base="1" data-unit="碗">1碗</span> </li> <li class="recipe-li"> <span class="ingredient-name">胡椒粉</span> <span class="ingredient-amount" data-base="適量" data-unit="適量">適量</span> </li> <li class="recipe-li"> <span class="ingredient-name">醬油</span> <span class="ingredient-amount" data-base="適量" data-unit="適量">適量</span> </li> </ul> <p style="color: #888888; font-size: 0.85rem; margin-top: 15px;">※ 備註：</p> </div> </fieldset> <br /> <h3 id="p3">꒰ 製作流程與紀錄 ꒱</h3> <h4 id="s3-1" style="color: #555555; margin-left: 10px;">步驟一：</h4> <p>「準備工作」蔥切成蔥花，肉絲先和些許鹽、胡椒混合備用，蛋先打成散蛋備用。</p> <h4 id="s3-2" style="color: #555555; margin-left: 10px;">步驟二：</h4> <p>油熱鍋後，下蛋炒成散狀，快速呈起，再放入肉絲炒半熟起鍋，下紅蘿蔔丁、洋蔥丁炒軟，放入白飯，炒散後，加入蛋、肉拌炒，最後鍋邊淋入醬油，再放入蔥花快速炒一下就能起鍋了。最後再燙個青菜，補充青菜不足的部份。</p> <br /> <h3 id="p4">꒰ 心得與小撇步 ꒱</h3> <p>帶便當，要放久一點的話，怕菜出水，可以用烘焙紙或是矽膠小杯子隔開來，比較不容易出水沾濕炒飯那一邊。</p> <br /><br /> <hr /><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-23978762584563578232026-03-28T09:00:00.005+08:002026-03-28T09:00:00.123+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKC8mB2CrMvKGwPe4E7yHdxekG_BlkfYgLYt293utWoNsx2UhBKnBo8OR_FuSbi0puevj0sgl28cRyF2uz_Y_9h60LLituxWSk16iIWNt-B-JvQ0pCHlSNrFP8pE5IDZ8CwenjLcxTtI4tHq9BFud97EozRbjQrqpqsuDJz63GYiyFVhTiTCB7L-w93yC/s4032/chocolate-bread4.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKC8mB2CrMvKGwPe4E7yHdxekG_BlkfYgLYt293utWoNsx2UhBKnBo8OR_FuSbi0puevj0sgl28cRyF2uz_Y_9h60LLituxWSk16iIWNt-B-JvQ0pCHlSNrFP8pE5IDZ8CwenjLcxTtI4tHq9BFud97EozRbjQrqpqsuDJz63GYiyFVhTiTCB7L-w93yC/s400/chocolate-bread4.JPG"/></a></div> <div class="toc-container"> <p>ᯓ★ 本篇重點摘要</p> <ul> <li><a href="#p1">꒰ 想法 ꒱</a></li> <li><a href="#p2">꒰ 配方與比例 ꒱</a></li> <li><a href="#p3">꒰ 製作流程與紀錄 ꒱</a> <ul> <li><a href="#s3-1">步驟 1：攪拌與揉麵</a></li> <li><a href="#s3-2">步驟 2：基礎發酵與分割</a></li> <li><a href="#s3-3">步驟 3：整形與風味加強</a></li> <li><a href="#s3-4">步驟 4：烘烤時間設定</a></li> <li><a href="#s3-5">步驟 5：出爐與冷卻</a></li> </ul> </li> <li><a href="#p4">꒰ 心得與小撇步 ꒱</a></li> </ul> </div> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyowhFm6STqkt4VAC4wMzDotrJxAUcNJJokTb8eMF_RLDnXxJFE5nnh1DO1s89YbjUrGUx6DhYfdFl7ToCneYGXUzwZZ3j2E-AeLGGJZxE77BDJ7JSj42jvb14Hz0SuyCTZ8L16IFZMPFUopKKZfHzfIOSNggbK-cQ7pZIjGyW7VCTGM9ttNRenTvfhheS/s4032/chocolate-bread6.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyowhFm6STqkt4VAC4wMzDotrJxAUcNJJokTb8eMF_RLDnXxJFE5nnh1DO1s89YbjUrGUx6DhYfdFl7ToCneYGXUzwZZ3j2E-AeLGGJZxE77BDJ7JSj42jvb14Hz0SuyCTZ8L16IFZMPFUopKKZfHzfIOSNggbK-cQ7pZIjGyW7VCTGM9ttNRenTvfhheS/s400/chocolate-bread6.JPG"/></a></div> <h3 id="p1" style="color: #555555;">꒰ 想法 ꒱</h3> <p>小孩突然說想吃某某店家的巧克力生吐司，裡面還有蔓越莓，但是一顆方形的要價一百多元，精打細算的主婦花不下去錢，於是只好採買了材料自己動手了。</p> <h3 id="p2" style="color: #555555;">꒰ 配方與比例 ꒱</h3> <div class="recipe-field" style="display: flex; align-items: flex-start; border: 1px solid #eee; padding: 20px; border-radius: 8px;"> <div class="recipe-left" style="margin-right: 20px;"> <img src="https://lh3.googleusercontent.com/pw/AP1GczP8Yn3fRUWO4AkCGz2wRJ_AnGJ_abhY0IJkCQNFuJ8L-eCoD5p-Bg-qknNn7R1cGNuXe0mSdcExY1Sgr7TczAWZ9pVVNB0WXHboBvpSYJuMRi77Yk3F9L6ko3TF2fKTiIyR-_ZETPNzmx681nBE-WHLrAx0m02Ch7ilIRSFP0pdXNB8F2EkVea_AdtFOZTOCJlW94PN6m7zI7vQ4Z471-BEcxBqheEK-jpJQZ-xeoCDWsVowkW7b7_ehbImmmQ7zDB6WmMqQERoGSSg8-Whjv1hEvr9m6pVid2wp6g6CoElTjaMPm7MHoRfwGmJ-WM970A5d2BD5b6Qze-8E9v8CJCMPqf3iSd5Yl6B7JFopWGKCMjqXsVERrQhFUWVgteQpJ3WSttsHbG0cMBSdSwDBaVEQOvCtRKH62hOwdMZRuTSCORqhkRNzW3uLIjqolw4z6V_9U2rQe8wrQPqGKUhUkXjs7chIGbKvD0lLysQgCvIrWtLWT3aXL2sWgkPmYsbi4XFi_rFfRfNKYtxHUystbLB3DEXfcqp-ZLU3ye25Po_UN2zORFHwbF-rlt9AF7yDH0pVNnmYJNqmr8KRhUWCTU4bBLKkEWxjMh3fk8sH_88PdTcb1gTZgteSlpeiwa9N2nl4tXNwvLECKt3PX_y6HpyjiEyWWj75GiV8AzLEZ4r7vMVd63iH1KsMnr2twhPAqyri4yvFqLfAGMJUD7AwKCnXye3UQbsA6cBHI_X5Ml6CPnWzUnMcjkcJ2dN0mGm1AKkvQ6Djg79LlckQeYzQsbHZ93tRhQkzYsXYbBhdNBwBx3HQNNIOtYAVOYCRHw2NCezvUTAWJgBo-6igT6ASscICAu5dnL6AC9juynHr8KK7P9esSKFK-DbsezrrSzYIlQoY6ytNCHlhmJMPw_LZYQf56LerjVLll4AgpOr04YK7-U6h12Bsi-u=w1204-h2140-s-no" alt="巧克力蔓越莓吐司" style="width: 200px; height: 200px; object-fit: cover; border-radius: 4px;"> </div> <div class="recipe-right"> <p>⛧⋱材料部分⋰⛧</p> <ul style="list-style: none; padding-left: 0;"> <li>高筋麵粉：<span class="ingredient-amount" data-base="231" data-unit="g" style="color: #8acbc4;">231g</span></li> <li>可可粉：<span class="ingredient-amount" data-base="19" data-unit="g" style="color: #8acbc4;">19g</span></li> <li>奶粉：<span class="ingredient-amount" data-base="15" data-unit="g" style="color: #8acbc4;">15g</span></li> <li>水：<span class="ingredient-amount" data-base="135" data-unit="g" style="color: #8acbc4;">135g</span></li> <li>牛奶：<span class="ingredient-amount" data-base="40" data-unit="g" style="color: #8acbc4;">40g</span></li> <li>砂糖：<span class="ingredient-amount" data-base="31" data-unit="g" style="color: #8acbc4;">31g</span></li> <li>即溶酵母：<span class="ingredient-amount" data-base="2.5" data-unit="g" style="color: #8acbc4;">2.5g</span></li> <li>鹽：<span class="ingredient-amount" data-base="2.8" data-unit="g" style="color: #8acbc4;">2.8g</span></li> <li>無鹽奶油：<span class="ingredient-amount" data-base="25" data-unit="g" style="color: #8acbc4;">25g</span></li> <li>蔓越莓乾（拌入）：<span class="ingredient-amount" data-base="46" data-unit="g" style="color: #8acbc4;">46g</span></li> <li>蔓越莓乾（整形包入）：<span class="ingredient-amount" data-base="10" data-unit="g" style="color: #8acbc4;">10g</span> × 2</li> </ul> <p><small>* 生麵團：約 524g / 每模：約 262g（不含額外包入）/模具：三能模具SN-2190*2</small></p> </div> </div> <h3 id="p3" style="color: #555555;">꒰ 製作流程與紀錄 ꒱</h3> <h4 id="s3-1">步驟 1：攪拌與揉麵</h4> <p>除奶油外的材料打至擴展後，加入奶油打至完全薄膜（可可麵團會呈現深色薄膜狀態），最後加入蔓越莓時請使用低速拌入即可。</p> <h4 id="s3-2">步驟 2：基礎發酵與分割</h4> <p>環境溫度設定在 26–28°C，進行基礎發酵約 60 分鐘。發酵完成後分割，每顆麵團約 262g，滾圓後鬆弛 15 分鐘。</p> <h4 id="s3-3">步驟 3：整形與風味加強</h4> <p>進行整形，此時可選擇性再次包入蔓越莓乾，能有效增加整體的風味層次感。</p> <h4 id="s3-4">步驟 4：烘烤時間設定</h4> <ul> <li><strong>前 10 分：</strong>上火 165°C / 下火 185°C</li> <li><strong>中段 12 分（蓋錫箔）：</strong>上火 165°C / 下火 185°C</li> <li><strong>最後 3 分（關鍵）：</strong>上火 190°C / 下火 170°C</li> </ul> <h4 id="s3-5">步驟 5：出爐與冷卻</h4> <p>出爐時震一下模具，立刻脫模。先側放 5 分鐘後再放正，於常溫下自然冷卻。</p> <h3 id="p4" style="color: #555555;">꒰ 心得與小撇步 ꒱</h3> <p>其實總共做了二個版本，這個版本比第一次不黏手，底部也有烤熟但不濕。第一次做的時候感覺有點烤不太到位，這次改進後小孩也說很好吃，直呼有像外面賣的質感了！出爐放涼後小孩就忍不住吃了快一顆。蔓越莓在巧克力麵團中絕對是畫龍點睛，強烈推薦加入。</p> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW3vHmYe7Qw0aANULo2ErfkOtDfGs-eb_8OnrxMd-WPByl4Ja2gtkqlasx3leuaHw0OSyr4tLBFKobRoVELJejjtpN2GCVdVFsD5Fd0L1Yo5dP-xr8afqbihNc55WkcRFqQB_GgsAnvFbNf2Obe2TOQvNJSOF1IQImU0zvZKZTa5gI1dy67c5J3pjyAeO/s4032/chocolate-bread1.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW3vHmYe7Qw0aANULo2ErfkOtDfGs-eb_8OnrxMd-WPByl4Ja2gtkqlasx3leuaHw0OSyr4tLBFKobRoVELJejjtpN2GCVdVFsD5Fd0L1Yo5dP-xr8afqbihNc55WkcRFqQB_GgsAnvFbNf2Obe2TOQvNJSOF1IQImU0zvZKZTa5gI1dy67c5J3pjyAeO/s400/chocolate-bread1.JPG"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwjMl41iJvr3h3DO09wSWCbA865kkRLkl8QF7oOqPi2XMC5q8XBClRhGg5DwyzKfgYHu-GfudY4VLCd_8Hr8PP2gUyBiSWBryNyMPGg_85IFYjFhDdpazCjB4RDwsFwz03wsPyv9JvltH46MCTSAseEF0dhQMmVQUZu3_KxXvI2RsyadIgGV7HGUdDUsH/s4032/chocolate-bread5.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4032" data-original-width="2268" 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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4QQheVHft8sFga3TociKwYap74lHdJ33hDKeaxv8bs2m9i8v_ImnNdLZacqNLZXCiSJWgVb1_R8cINsB1GjDtnak_NxNFtPXrfQqsOddAVY0z38z3XkAM1hrCiwAZpA-R1dYtHt-U03a_2RFSIcAK2Hvados7iKbwDMbfdUeTbBvYhyphenhyphenPFJvkqrNMfO-B/s4032/phonto%2012.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="抹茶蜂蜜山形吐司" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4QQheVHft8sFga3TociKwYap74lHdJ33hDKeaxv8bs2m9i8v_ImnNdLZacqNLZXCiSJWgVb1_R8cINsB1GjDtnak_NxNFtPXrfQqsOddAVY0z38z3XkAM1hrCiwAZpA-R1dYtHt-U03a_2RFSIcAK2Hvados7iKbwDMbfdUeTbBvYhyphenhyphenPFJvkqrNMfO-B/s400/phonto%2012.JPG" /></a></div> <p>抹茶蜂蜜山形吐司：(10*10cm 模具SN2197 x 2)</p> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIhY2G-oyiNIpVsbqtveVXKEtmL7OHcdMS39O6YnHdDIBt19rLceEQDDZ5eWolUOsk4d8p-jthwM9bSa1Mlhvj0eomc3Gc2-nmDbaSBczsakHxLFECBND1DqwNu6ItA1768taNb6l6mWWgfZx3ZDTgZs_hswH-AnyiPeJGoSWvOO6PtjT991M-1jq3gbx/s1018/%E6%8A%B9%E8%8C%B6%E8%9C%82%E8%9C%9C%E5%90%90%E5%8F%B8%E9%85%8D%E6%96%B9.png" style="display: block; padding: 1em 0px; text-align: center;"><img alt="配方表" border="0" data-original-height="1018" data-original-width="528" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIhY2G-oyiNIpVsbqtveVXKEtmL7OHcdMS39O6YnHdDIBt19rLceEQDDZ5eWolUOsk4d8p-jthwM9bSa1Mlhvj0eomc3Gc2-nmDbaSBczsakHxLFECBND1DqwNu6ItA1768taNb6l6mWWgfZx3ZDTgZs_hswH-AnyiPeJGoSWvOO6PtjT991M-1jq3gbx/s400/%E6%8A%B9%E8%8C%B6%E8%9C%82%E8%9C%9C%E5%90%90%E5%8F%B8%E9%85%8D%E6%96%B9.png" /></a></div> <br /> <h3 id="process">麵糰分配與製作流程</h3> <div>揉完後的總重約 531g。請精確分割為 2 份（每份約 265g）。 每份 265g 再平分成兩顆（約 132g x 2）放入同一個模具，烤出來的「雙峰」山形會比單峰更均勻、不容易歪斜。</div> <br /> <h3 id="baking">烘烤建議與脫模注意</h3> <div> <b>發酵與入爐高度：</b>發酵至麵糰中心點高過模具邊緣 1 公分時入爐。<br /><br /> <b>溫度建議：</b>由於不帶蓋且模具較小，建議採用 180°C 全火（或上 160 / 下 200）。<br /><br /> <b>時間與防焦：</b>烘烤 22 分鐘左右。抹茶非常怕高溫直射。入爐約 8-10 分鐘觀察，當山形頂部微發白或轉黃，請迅速開啟烤箱在頂部<b>蓋上一張鋁箔紙</b>，這樣出爐的抹茶吐司側面才會翠綠漂亮。<br /><br /> <b>脫模重點：</b>出爐後震一下模具請立刻脫模，並側放在架上冷卻，避免底部產生水氣導致縮腰。 </div> <br /> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQcXPX5XKb2HVIn9wotMzQ0Nv8I2sjdrsr5ky-eidavJhmK0z-gxddjywUk4fCdaLMvtvYM1EK7YEzevgGWDFwHrCu9YikPk1JjHkR7yZtmUYt910N7V1DxthUcVk8zbddtbEydEJ5Ir_lbUbIw0dPVMqjeDlMLmPzZ52meT_zqGiVpefQkItm-JTGBrN/s3944/phonto%2013.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3944" data-original-width="2958" height="400" 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1em;"><img border="0" data-original-height="1923" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMsACoAy5snf15jmIxU-_mCmtJ4zLJZoYPhxMUwwqQ_QegheBhD877kww9ai5-K-gZz6nGynQpTh0MvbmyvEFK5QYhthyphenhyphenvBqv8m4Ay44Qsl_gvewcdwClN1bRZ58LsOUWqWkCHJh70N-M_GlGCLNotTVo1zQhwfJp3wcZqUGAB8WHjytoz8NG8cRBk1tV/w360-h640/IMG_6243.PNG" width="360"></a></div><br> <p></p><p>杏鮑菇真的是我家最常出現的菇類啊，新鮮的又脆又好吃。突然想到改天再來做個<span class="underline--magical">涼拌杏鮑菇</span>好了。</p><p><span></span></p><a href="http://jpatricialin.blogspot.com/2025/06/no-7.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-74356870171199691532025-05-27T02:45:00.035+08:002025-06-06T00:35:35.982+08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a 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center;">做個香腸蛋炒飯，沒蔬菜又覺得不健康，茄子是我以前不敢吃的食物，總覺得難吃，其實是我娘料到方式.....</div><span></span><a href="http://jpatricialin.blogspot.com/2025/05/no-6.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-67155406630268669832025-05-22T00:05:00.001+08:002025-06-06T00:22:34.228+08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOKTJ9gptO1Zm8T9JSEKt2gPU225-IQMFxcLhNynFpv7k9qs4xEwKAqU-a4n5edURaLeNIiDAqOPKjI7otMfYqmAouHCtJ9AFkNo32I7w-HgXwPPc2s7O7KfDPmhkKZEWH6r2wqH2MEjdDq8Pc2-605mcR_lceo_5Q0-7QBE1Rox07VeM8h5GzwC7gvNC/s2074/IMG_6189.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2074" data-original-width="1167" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOKTJ9gptO1Zm8T9JSEKt2gPU225-IQMFxcLhNynFpv7k9qs4xEwKAqU-a4n5edURaLeNIiDAqOPKjI7otMfYqmAouHCtJ9AFkNo32I7w-HgXwPPc2s7O7KfDPmhkKZEWH6r2wqH2MEjdDq8Pc2-605mcR_lceo_5Q0-7QBE1Rox07VeM8h5GzwC7gvNC/w360-h640/IMG_6189.PNG" width="360"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3YwoC4NC6l5n2eg2cNWlsbvip6nhe9s0hLKY77amJ0S2Ch7Ys-fMqOzVuCSQ5ELQO5Ua3Jf34wwAIhVz_gaukwEDSTinJAEgCCBpAnzEk8qYrgByTfVuE2MWIwnz14Rvblj0Oi6Qi6-q8DtCS8QjX_BOf00iarALq5kA6WVyLjIycfwaOYK-OyD0XD1/s2062/IMG_6190.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2062" data-original-width="1160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3YwoC4NC6l5n2eg2cNWlsbvip6nhe9s0hLKY77amJ0S2Ch7Ys-fMqOzVuCSQ5ELQO5Ua3Jf34wwAIhVz_gaukwEDSTinJAEgCCBpAnzEk8qYrgByTfVuE2MWIwnz14Rvblj0Oi6Qi6-q8DtCS8QjX_BOf00iarALq5kA6WVyLjIycfwaOYK-OyD0XD1/w360-h640/IMG_6190.PNG" width="360"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">五月婆婆拿了好多朋友寄給她的筊白筍給我們，南投產地來的，帶殼又新鮮，不管拿來煎、炒、蒸，都是鮮美！</div><span></span><a href="http://jpatricialin.blogspot.com/2025/05/no-5.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-7094799118594609722025-05-07T03:56:00.034+08:002025-06-01T22:10:21.715+08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Somi2Xz0hgTtujXkgu-8rL0-ZoVbhUzUik74NB8_g-4RCfLGhwpUpZJLbiBo8tn8ivECDBLvfX0yUtzks66faDMSBM8zJGDbECR_YdcItyGBW1sMqJnGP2wyzfraJp2B9IV2uopFs_sm0dI3pcvpFjHCOAjf9AfpuJpXM245Pm1RTRGI0yDJjkRavt7i/s2096/IMG_6187.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2096" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Somi2Xz0hgTtujXkgu-8rL0-ZoVbhUzUik74NB8_g-4RCfLGhwpUpZJLbiBo8tn8ivECDBLvfX0yUtzks66faDMSBM8zJGDbECR_YdcItyGBW1sMqJnGP2wyzfraJp2B9IV2uopFs_sm0dI3pcvpFjHCOAjf9AfpuJpXM245Pm1RTRGI0yDJjkRavt7i/w360-h640/IMG_6187.PNG" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">便當No. 4</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">這次炒的韓式炒肉真的好吃，能和餐廳賣的一比（自己誇，哈哈）。</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: Iansui;">肉片先不醃，直接入鍋炒，一開始會出肉湯汁，不要緊，半熟了，就能加入洋蔥絲、二大匙蒜末一起炒，等到</span><span style="font-family: Iansui;">湯水收乾，煎到微焦，就能下韓式烤肉醬，炒到醬汁收乾（不要焦），就能起鍋。</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">這裡如果在加洋蔥時一起加點紅蘿蔔絲，會更像外面賣的。</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95NrDdmNEuvCifflij51UvNtS_PW1RFoOMk7g2qcbs93CU47oVItcmgmLIazMx5Mn0MqDQWpsMeNBrrBQ5EEKhfUsJGZurl0OULxwnwCM_o7lNJS56zuowmGmUyfG_a-AGIUh6yt2dPTEwyy1kA0BP9IoMEk-l_sjdmiKDxA36JvwkjBlQfRZf4Kz3fvo/s1746/IMG_6188.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1746" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95NrDdmNEuvCifflij51UvNtS_PW1RFoOMk7g2qcbs93CU47oVItcmgmLIazMx5Mn0MqDQWpsMeNBrrBQ5EEKhfUsJGZurl0OULxwnwCM_o7lNJS56zuowmGmUyfG_a-AGIUh6yt2dPTEwyy1kA0BP9IoMEk-l_sjdmiKDxA36JvwkjBlQfRZf4Kz3fvo/w432-h640/IMG_6188.PNG" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">韓式烤肉醬是這款。</span></div><br /><span style="font-family: Iansui; font-size: large;"><br /></span></div><br /><p></p><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-77625728015924110092025-04-16T03:52:00.002+08:002025-06-06T03:19:45.143+08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX_zXoQve_ra9VmSJegUjonB4k2qCLrx61nzMvaht3B0cojeTEMFqJtPt3LmefE-fCnQQtmgoeGmv8-Vsyu_JVlYgOU7FLkwFXxhY7ozyb11l94r0Y84DsGNAj_mnnF0ba924bhIYcHXS12VNT6bwb_wxf8JTeEIK5OJ7OHG7NCEV_O5SeYykEmHNHarA/s2096/IMG_6186.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2096" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX_zXoQve_ra9VmSJegUjonB4k2qCLrx61nzMvaht3B0cojeTEMFqJtPt3LmefE-fCnQQtmgoeGmv8-Vsyu_JVlYgOU7FLkwFXxhY7ozyb11l94r0Y84DsGNAj_mnnF0ba924bhIYcHXS12VNT6bwb_wxf8JTeEIK5OJ7OHG7NCEV_O5SeYykEmHNHarA/w360-h640/IMG_6186.PNG" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">便當No. 3</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">日本<b1>蒜山味噌醬</b1>，炒起麵來意外好吃。</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">裡面炒了豬肉片、大白菜、洋蔥、鴻喜菇，正版的炒法是洋蔥、高麗菜、油麵，我走個台式版本😝</span></div><br /><p></p> <div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-49082427236605363362025-04-14T03:45:00.002+08:002025-05-31T03:52:11.481+08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTR6iGRWhKaYKxO7E3i5Zbf6iHpbYen6lje6cXPQ2LPsSG7piwLp6U_UPz0vV7_pKsZqPf7a5IQqwwEMGOgJHIsCHIUxsf4z25H3tCcLren2HG0i8rhEmM-vFv7Wyo-87fRV_z-h_ItwWNwsVut4-LVQRj3XLXExcT7k9TtXoCf4bbv5Pe2H6ULJerlWT/s2058/IMG_6185.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2058" data-original-width="1158" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTR6iGRWhKaYKxO7E3i5Zbf6iHpbYen6lje6cXPQ2LPsSG7piwLp6U_UPz0vV7_pKsZqPf7a5IQqwwEMGOgJHIsCHIUxsf4z25H3tCcLren2HG0i8rhEmM-vFv7Wyo-87fRV_z-h_ItwWNwsVut4-LVQRj3XLXExcT7k9TtXoCf4bbv5Pe2H6ULJerlWT/w360-h640/IMG_6185.PNG" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">便當 No.2</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">便當帶麵食，還是以乾式為主比較方便。</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Iansui; font-size: large;">蘑菇切片，鍋子加油，下鍋炒至金黃，下洋蔥丁，炒至半透明，加入香腸切片，就能加入一大匙麵粉（高低中筋都可），炒到無粉粒，加入牛奶，煮至濃稠，如果不夠稠，可以適度加點奶油乳酪，或一片起司片，最後加入煮好的麵，拌勻就能起鍋裝盒了，建議裝盒時，湯汁要比平時多一點，比較不會到最後吃時太乾。</span></div><br /><p></p><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-53252855119069776002025-04-13T03:41:00.004+08:002025-05-31T03:45:40.467+08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvPBEQTC-_5sxLByvnvCoUr3lf_gqg5vxZe-uGchEDalGZN8eNn9qTuSQnxpBbEGYzJAVgl2EBX9z68zDzdYdrdF8NH6YFO42ePtYR5ETOLhp1O-ASx2zsIvkqnZEHbmPGNrcUqRzdkLpRb6gSmss0menclcI4PpZWo3twN3BPDqopcFAU0gzEvloJbA0/s2077/IMG_6184.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2077" data-original-width="1169" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvPBEQTC-_5sxLByvnvCoUr3lf_gqg5vxZe-uGchEDalGZN8eNn9qTuSQnxpBbEGYzJAVgl2EBX9z68zDzdYdrdF8NH6YFO42ePtYR5ETOLhp1O-ASx2zsIvkqnZEHbmPGNrcUqRzdkLpRb6gSmss0menclcI4PpZWo3twN3BPDqopcFAU0gzEvloJbA0/w360-h640/IMG_6184.PNG" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">便當 No.1</div><div class="separator" style="clear: both; text-align: center;">現在物價真的回不去，只能儘量自己煮。</div><br /><p></p><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-91722292291650992172024-12-28T03:32:00.000+08:002024-12-28T03:32:12.377+08:00<br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuV359VLUr8Yo6J3QjC3VK6gh-FL5hvDEvLOUSYHTiqiQiQn0gnmSq-Ke6dXLLcL3shpMSsHLq8pJV6Zf5sIBIf7I1hE569qtnbyOJxeCEB0Tt0sIW6OqQ5HUci-Pl5bOzqFzNUUCb1ixXIrQ7W5gxO45oIa34RllJcXQseAXELUnlV-tmJuOyM__8lmT/s2371/123456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2352" data-original-width="2371" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuV359VLUr8Yo6J3QjC3VK6gh-FL5hvDEvLOUSYHTiqiQiQn0gnmSq-Ke6dXLLcL3shpMSsHLq8pJV6Zf5sIBIf7I1hE569qtnbyOJxeCEB0Tt0sIW6OqQ5HUci-Pl5bOzqFzNUUCb1ixXIrQ7W5gxO45oIa34RllJcXQseAXELUnlV-tmJuOyM__8lmT/w640-h634/123456.JPG" width="640"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: justify;">炒麵絕對是我覺得最方便又最快手的料理了。</div><div class="separator" style="clear: both; text-align: justify;">有時候趕時間，只要有肉絲、肉片，和簡單的材料，就能馬上炒出一盤麵。口味變化也很多元。</div><div class="separator" style="clear: both; text-align: justify;"><br></div><div class="separator" style="clear: both; text-align: justify;">材料：</div><div class="separator" style="clear: both; text-align: center;"><ol><li style="text-align: justify;">中式細寬扁麵</li><li style="text-align: justify;">豬肉絲</li><li style="text-align: justify;">紅蘿蔔絲</li><li style="text-align: justify;">洋蔥絲</li><li style="text-align: justify;">高麗菜</li><li style="text-align: justify;">豬花</li><li style="text-align: justify;">沙茶醬</li><li style="text-align: justify;">醬油</li><li style="text-align: justify;">二砂料</li><li style="text-align: justify;">胡椒粉</li><li style="text-align: justify;">蒜末</li></ol><div style="text-align: justify;"><span></span></div></div><a href="http://jpatricialin.blogspot.com/2024/12/blog-post_28.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-65698253165427790892024-12-24T02:37:00.001+08:002024-12-28T03:33:04.958+08:00<br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bfPjvbE4y1a2p96WbVii3ZViicW2MM6O7w8Ivd4zTi1BQ3KdrqshYx_boELYG-JWep92UI1yMJDK2Ij0-QvyIcMVUVQP6Nc2zEJQaRhpU367PF6B1jwawVMyLl-IKfN4Ypcw41A9wGfNq82Q4EPGZsHh5u_47nUK3F5jN_S-L_DKAuG5Ju49T05NeEj-/s1477/phonto.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="1108" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bfPjvbE4y1a2p96WbVii3ZViicW2MM6O7w8Ivd4zTi1BQ3KdrqshYx_boELYG-JWep92UI1yMJDK2Ij0-QvyIcMVUVQP6Nc2zEJQaRhpU367PF6B1jwawVMyLl-IKfN4Ypcw41A9wGfNq82Q4EPGZsHh5u_47nUK3F5jN_S-L_DKAuG5Ju49T05NeEj-/w480-h640/phonto.JPG" width="480"></a></div><br><div>下飯的一道配菜。想吃三杯口味，但又臨時沒小卷或是雞肉時，可以換成豆腐，健康又美味。</div><div><br></div><div>材料：</div><div><ul style="text-align: left;"><li>蒜瓣</li><li>薑片</li><li>九層塔</li><li>絞肉</li><li>板豆腐</li><li>麻油</li><li>醬油</li><li>些許米酒</li><li>二砂糖</li></ul><div><span></span></div></div><a href="http://jpatricialin.blogspot.com/2024/12/blog-post_24.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-15512337748945450392024-12-24T02:14:00.001+08:002024-12-28T03:33:16.609+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHKk3qoAjyMcDsabs2chxQTW1E37mdHC3ZpQRyk9uavbrj1WlQiQwdDX-8s7_grJbd6wMfVbQpKuCGPzWWSBFHp186rr-plikk86b9zmFQF8dThEPMT1YAzJSK_xtAaIielElHmc4PQPLCyZ6uElqP9gMrHXSqbJfn1c4u1Y4L7XhEadD70HnIAvg26FY/s2100/IMG_8552.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2100" data-original-width="2100" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHKk3qoAjyMcDsabs2chxQTW1E37mdHC3ZpQRyk9uavbrj1WlQiQwdDX-8s7_grJbd6wMfVbQpKuCGPzWWSBFHp186rr-plikk86b9zmFQF8dThEPMT1YAzJSK_xtAaIielElHmc4PQPLCyZ6uElqP9gMrHXSqbJfn1c4u1Y4L7XhEadD70HnIAvg26FY/w400-h400/IMG_8552.JPG" width="400"></a></div><br><div>好久沒寫blog啦，希望最近能一口氣整理一下之前的舊照片。身為一個小氣煮婦，自己動手煮是必要的，雖然不是每餐煮，但平時至少都一天煮一餐，希望能慢慢記錄下來，也當作自己以後煮飯沒靈感的參考。</div><div><br></div><div>雜菜肉絲炒烏龍</div><span></span><a href="http://jpatricialin.blogspot.com/2024/12/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-82062153069871889822024-10-10T04:01:00.004+08:002025-05-31T01:16:44.744+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUkKfTaMljDMu6e0tIBEe_o7lxzjPCwK55anKAnIzZnrtt-2tjLcsddc7IpyJNxxwaFeGsoSY18NIbc4X7dFHkclcxYpMqcr-HJTYz3p4VboQR37zIP_WLlT48VrfRfEbkKGqmVmQSIrfkrwGXrFhaa6OE4CTqAaSVrtWnQJb0ZXPtcINlMLBxfkSHInF/s1572/IMG_6157.PNG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1572" data-original-width="1179" height="600" 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style="font-family: Iansui; font-size: x-large;"><br></span></div><div><span style="font-family: Iansui; font-size: x-large;">水煮蛋的熟度，蛋黃溏心的蛋大概是我平時最常煮的蛋了。</span></div><div><span style="font-family: Iansui; font-size: x-large;"><br></span></div><div><span style="font-family: Iansui; font-size: x-large;"><br></span></div><div><span style="font-family: Iansui; font-size: x-large;">這個拿來做日式溏心蛋真的很適合</span></div><div><span style="font-family: Iansui; font-size: x-large;">除了影片原則外，還有一些小細節：</span></div><div><span></span></div><a href="http://jpatricialin.blogspot.com/2024/10/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-49456257880919982072024-06-07T04:23:00.022+08:002025-06-02T02:22:14.020+08:00<p><span style="background-color: transparent;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF31Yugimln1EPp3ULVTAoQl-Hg-raeyK3iKZHbhxzyQCyaMLUgPIDrtxcDytMjwil-fzT2fckMh3x3_MtUVFugt2jwqIsKahFP7LGwqdCxAZJjXwJ5ATMBq9Umu2jzKKNvfwTzqWY_vwQSiqybI7xFMxWLZYIk9d5wkuKfgMaUssfM2CmKcOzm8jnpLLN/s1350/86673B6C-103A-4CB2-A4AF-276C6AC8778E.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF31Yugimln1EPp3ULVTAoQl-Hg-raeyK3iKZHbhxzyQCyaMLUgPIDrtxcDytMjwil-fzT2fckMh3x3_MtUVFugt2jwqIsKahFP7LGwqdCxAZJjXwJ5ATMBq9Umu2jzKKNvfwTzqWY_vwQSiqybI7xFMxWLZYIk9d5wkuKfgMaUssfM2CmKcOzm8jnpLLN/w512-h640/86673B6C-103A-4CB2-A4AF-276C6AC8778E.png" width="512"></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br></span></div><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s1GZ7sQ5cr0JmD5CWwy0KV_C4-2Xu44hV2TQ7L8PT7CziRiDZe1lgtH2ltjm_6xccqYY3b0b0TqtZKPJpn_ML-ZmpcOwEuiu62ICMiyfbqo0ZPdzmbbqECnn6LcZZVQukStDB-qt8qb2_IT-gabhx-vpHUs5lZilxhKV7bP-n-daCzvHhVXAgiuDSKwL/s1350/A55D1EFB-7B9F-4BE5-A4BD-27CED4050A2C.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s1GZ7sQ5cr0JmD5CWwy0KV_C4-2Xu44hV2TQ7L8PT7CziRiDZe1lgtH2ltjm_6xccqYY3b0b0TqtZKPJpn_ML-ZmpcOwEuiu62ICMiyfbqo0ZPdzmbbqECnn6LcZZVQukStDB-qt8qb2_IT-gabhx-vpHUs5lZilxhKV7bP-n-daCzvHhVXAgiuDSKwL/w512-h640/A55D1EFB-7B9F-4BE5-A4BD-27CED4050A2C.png" width="512"></a></span></div><span style="font-family: inherit;"><br><br></span><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-width: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">每日都在教養與氣死的路上來回，每當有空打開手機，我連發文的動力都沒有</span><span class="s2">😆<br><br></span><span class="s1" style="font-weight: bold;">好久沒做蛋糕捲，這條絕對是近期我最滿意的作品啦！</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">很多外面賣的都沒捲成這麼美是吧</span><span class="s2">😁 </span><span class="s1" style="font-weight: bold;">歪嘴雞小孩一致認為這是他們目前最愛</span><span class="s2">(</span><span class="s1" style="font-weight: bold;">•ؔʶ̷</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">ˡ̲̮ ؔʶ̷</span><span class="s2">)<br><br>  ✦</span><span class="s1" style="font-weight: bold;">・┈┈┈┈┈┈┈┈</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">・</span><span class="s2">✦<br>——— </span><span class="s1" style="font-weight: bold;">抹茶生乳捲二重奏</span><span class="s2"> ———<br>  ✦</span><span class="s1" style="font-weight: bold;">・┈┈┈┈┈┈┈┈</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">・</span><span class="s2">✦<br><br></span><span class="s1" style="font-weight: bold;">食譜如下：</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">蛋帶殻重約</span><span class="s2">60</span><span class="s1" style="font-weight: bold;">克上下</span><span class="s2"><br><br>𐂐 𓈒</span><span class="s1" style="font-weight: bold;">蛋黃糊的部分</span><span class="s2">𓈒 𐂐<br><br></span><span class="s1" style="font-weight: bold;">油</span><span class="s2">42</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">抹茶</span><span class="s2">8.5</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">乳清加優格</span><span class="s2"> 55</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">（乳清居多）</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">牛奶</span><span class="s2">35</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">低筋麵粉</span><span class="s2"> 50</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">蛋黃</span><span class="s2"> 5</span><span class="s1" style="font-weight: bold;">顆</span><span class="s2"><br><br>𐂐 𓈒</span><span class="s1" style="font-weight: bold;">蛋白霜</span><span class="s2">𓈒 𐂐<br><br></span><span class="s1" style="font-weight: bold;">蛋白</span><span class="s2">168</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">（約</span><span class="s2">5</span><span class="s1" style="font-weight: bold;">顆）</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">檸檬汁</span><span class="s2"> 3</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">糖</span><span class="s2"> 45</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"> <br><br></span><span class="s1" style="font-weight: bold;">油先加熱約到</span><span class="s2">60</span><span class="s1" style="font-weight: bold;">度，加入</span><span class="s2">8.5</span><span class="s1" style="font-weight: bold;">克抹茶，再加乳清、牛奶隔水加熱到</span><span class="s2">60</span><span class="s1" style="font-weight: bold;">度，加入麵粉，拌勻，再加入蛋黃攪勻備用。</span><span class="s2"><br><br></span><span class="s1" style="font-weight: bold;">蛋白加檸檬汁打到大泡泡，加入第一次糖，打至細泡泡加入第二次糖，打至有紋路加入第三次糖。打到小彎勾，就可以和蛋黃液混合，入模整平，上下火</span><span class="s2">140</span><span class="s1" style="font-weight: bold;">度烤</span><span class="s2"> 30</span><span class="s1" style="font-weight: bold;">分，烤箱可以用竹籤插在門縫讓濕器散掉一下。最後再轉</span><span class="s2"> </span><span class="s1" style="font-weight: bold;">上火</span><span class="s2"> 180</span><span class="s1" style="font-weight: bold;">度，下火</span><span class="s2">90</span><span class="s1" style="font-weight: bold;">烤</span><span class="s2"> 4</span><span class="s1" style="font-weight: bold;">分讓表面上色。</span><span class="s2"><br><br></span><span class="s1" style="font-weight: bold;">（每個人烤箱脾氣不同，烤溫只是建議，我也是烤了好多次才抓到烤溫。多失敗幾次，從失敗裡檢討就可以了</span><span class="s2">🤣🤣🤣</span><span class="s1" style="font-weight: bold;">）</span><span class="s2"><br><br>*</span><span class="s1" style="font-weight: bold;">出爐晾涼後才能抹鮮奶油</span><span class="s2"><br><br>𐂐 𓈒</span><span class="s1" style="font-weight: bold;">抹茶生乳餡</span><span class="s2">𓈒 𐂐<br><br></span><span class="s1" style="font-weight: bold;">抹茶</span><span class="s2">5</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">白巧克力</span><span class="s2"> 20</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">鮮奶油</span><span class="s2"> 230</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">糖</span><span class="s2">13</span><span class="s1" style="font-weight: bold;">克</span><span class="s2"><br><br></span><span class="s1" style="font-weight: bold;">抹茶</span><span class="s2">5</span><span class="s1" style="font-weight: bold;">克和白巧克隔水加熱混合，再和</span><span class="s2">100</span><span class="s1" style="font-weight: bold;">克</span><span class="s2">50</span><span class="s1" style="font-weight: bold;">度</span><span class="s2">C</span><span class="s1" style="font-weight: bold;">鮮奶油混合。放冰箱冷藏一小時。取出再加</span><span class="s2">130</span><span class="s1" style="font-weight: bold;">克、</span><span class="s2">13</span><span class="s1" style="font-weight: bold;">克糖和前項混合打發後放入擠花袋擠到蛋糕上再捲起。</span><span class="s2"><br><br></span><span class="s1" style="font-weight: bold;">註：</span><span class="s2"><br></span><span class="s1" style="font-weight: bold;">①不用白巧克力，直接抹茶和鮮奶油打發也可以，但糖量要變成</span><span class="s2"> 23</span><span class="s1" style="font-weight: bold;">克。用白巧克力和不用的差別在於比較好捲，鮮奶油會比較硬挺，不易塌，冬天用不用差不多，但夏天尤其是新手就建議加一下白巧克力。加白巧克力的步驟最好就照上面寫的，畢竟我也是亂惡搞失敗過的人</span><span class="s2">🫠<br></span><span class="s1" style="font-weight: bold;">②要顏色漂亮一定要用日本抹茶等級比較好點的，抹茶的顏色基本就和價格有關，最好就買那幾個較常聽到的大牌子</span><span class="s2">😂</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-width: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: inherit;"><br></span></span></p><p><span style="font-family: inherit; font-size: large;"><span style="background-color: white;"> </span><br></span></p><a href="http://jpatricialin.blogspot.com/2024/06/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-35061214124476127692023-06-30T16:57:00.002+08:002025-05-31T00:45:34.333+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMKFMYR6wir5gwwyLylhDOjtrtUCeoh9lBAclpNciSZSG5i2EmGokO3VUWNKE4yuPinh83UDPGtj6eJh3djWXG5Fekv3fT6RURKdZHaX_I_vq_zgdsoBAY-rWP-CooNvLIGhWiFafz-13bOOibIz5Qzr05lZ8OsolPtGf5lO3uuxPCKCHlyl0sYdl5ybs/s4032/phonto.jpg" style="display: block; padding: 1em 0px; text-align: center;"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMKFMYR6wir5gwwyLylhDOjtrtUCeoh9lBAclpNciSZSG5i2EmGokO3VUWNKE4yuPinh83UDPGtj6eJh3djWXG5Fekv3fT6RURKdZHaX_I_vq_zgdsoBAY-rWP-CooNvLIGhWiFafz-13bOOibIz5Qzr05lZ8OsolPtGf5lO3uuxPCKCHlyl0sYdl5ybs/s4032/phonto.jpg" style="display: block; padding: 1em 0px; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaMPQee8rJRFqYPp9eGMQi_IXoU2g0l-pf1nRhkzG3I0ivOyDprwjkqRlMIO1L8qgStPDG4bCItTpcp3Xp_lY8MDBIZO50FggzZsIBUZBm688Vnz7P6wIQoUEq1Q7q62yaYoBXiWGOiWUFEuXT47-TOkZzpGyiA94Lwpd_RcyQYYgxlybyykbfBHLAtq_/s4032/phonto.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaMPQee8rJRFqYPp9eGMQi_IXoU2g0l-pf1nRhkzG3I0ivOyDprwjkqRlMIO1L8qgStPDG4bCItTpcp3Xp_lY8MDBIZO50FggzZsIBUZBm688Vnz7P6wIQoUEq1Q7q62yaYoBXiWGOiWUFEuXT47-TOkZzpGyiA94Lwpd_RcyQYYgxlybyykbfBHLAtq_/w480-h640/phonto.jpg" width="480"></a></div><img alt="" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMKFMYR6wir5gwwyLylhDOjtrtUCeoh9lBAclpNciSZSG5i2EmGokO3VUWNKE4yuPinh83UDPGtj6eJh3djWXG5Fekv3fT6RURKdZHaX_I_vq_zgdsoBAY-rWP-CooNvLIGhWiFafz-13bOOibIz5Qzr05lZ8OsolPtGf5lO3uuxPCKCHlyl0sYdl5ybs/w480-h640/phonto.jpg" width="480"></div> 終於勉強成功捲了一條正捲沒有掉皮的了 配方如下，自己做做筆記。 <div><br></div><div>蛋糕部分： </div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>雞蛋 5個</div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>葡萄籽油 40g</div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>牛奶 40-50g(10克主要是調整蛋黃糊的稠度） </div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>過篩低筋麵粉 60g </div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>細砂糖 55g </div><div><b style="font-family: &quot;Helvetica Neue&quot;; font-size: 13px;">✓</b>檸檬汁4g 或 塔塔粉1/4匙 </div><div><br></div><div>夾心部分： <span></span></div><a href="http://jpatricialin.blogspot.com/2023/06/blog-post.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-76597974513045814232022-03-29T09:00:00.020+08:002022-03-29T09:00:00.431+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtCE-cmSmti5KXuEaI8bZER857j23tFv-YghvnQoIkuM9FQVLkSmJIxGp6cKUNupWTKhhruFwtI00ZHIQmXK2jWWI_u79zQRVuuxKUvomwWpLVD-a4BXT52wiuOntHJdPcCBylvkUdZQqPKeB_w78nW_NsPt3tEpFHy5p92L8Aw2n0zpYXLBZzCpp5g/s1280/creamepan5.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtCE-cmSmti5KXuEaI8bZER857j23tFv-YghvnQoIkuM9FQVLkSmJIxGp6cKUNupWTKhhruFwtI00ZHIQmXK2jWWI_u79zQRVuuxKUvomwWpLVD-a4BXT52wiuOntHJdPcCBylvkUdZQqPKeB_w78nW_NsPt3tEpFHy5p92L8Aw2n0zpYXLBZzCpp5g/s400/creamepan5.JPG" width="400"></a></div> 蛋香奶香都有了的《卡士達麵包》或叫《克林姆麵包》。和我們家一樣喜歡吃這個麵包，一定要來看看怎麼做。 <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpxr2EP4Np-mrLfzqH3NPU_q7qwBdT_H9drhUUuYJZ-rNSR7--XxBQvqqxs_D898djZllOHUWIhNlZIROnxgaTn5Q3DfsR8V53Ea3AN4djpkbndiUhDcb3zd6lQn9KgXPGkRyDOn8KZOqRXXigb4dZ1fhjSQ0BtJTOGeHjvV0WIyrLyYAWWc5FXi5Vg/s1280/creamepan3.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpxr2EP4Np-mrLfzqH3NPU_q7qwBdT_H9drhUUuYJZ-rNSR7--XxBQvqqxs_D898djZllOHUWIhNlZIROnxgaTn5Q3DfsR8V53Ea3AN4djpkbndiUhDcb3zd6lQn9KgXPGkRyDOn8KZOqRXXigb4dZ1fhjSQ0BtJTOGeHjvV0WIyrLyYAWWc5FXi5Vg/s400/creamepan3.JPG" width="400"></a><span></span></div><a href="http://jpatricialin.blogspot.com/2022/03/blog-post_29.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-80257846056299171492022-02-13T00:13:00.008+08:002024-12-28T03:37:54.396+08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgv1DdC_Mv3XF14lHoGA9NGC-jnPzAaRJ8oNTMFSgPF0G23WAOFj7dHxRVb2maiUyqAgEtxTPkCOOLf45Mywo-ibreyMH-nwg6czglX18QEZimnPTFo1QYd1EpmTZa98KDF1EnTUaX3hAm-jBvciTlHx58H2U-1AXjuuM5_hBJGhKG2DFHOI80pNT1Cw=s3024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgv1DdC_Mv3XF14lHoGA9NGC-jnPzAaRJ8oNTMFSgPF0G23WAOFj7dHxRVb2maiUyqAgEtxTPkCOOLf45Mywo-ibreyMH-nwg6czglX18QEZimnPTFo1QYd1EpmTZa98KDF1EnTUaX3hAm-jBvciTlHx58H2U-1AXjuuM5_hBJGhKG2DFHOI80pNT1Cw=w640-h640" width="640"></a></div><br><div><br></div>每次吃草莓大福，就覺得日本人真的很神奇，居然能搞出這麼搭的滋味😆 。特別是配上日本綠茶就更棒啦。一甜一不甜，很是解膩。先說好，紅豆餡我是直接去食品材料行買紅豆沙來用，之前自己炒過，但不是太稀就是太厚，所以後來還是直接買紅豆沙餡來用。<div><br></div><div><br></div><h4 style="text-align: left;"><span style="background-color: #eeeeee;"><u>文章索引/目錄 <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引1">✚材料1</a> <br> <a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引2">✚材料2</a> <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引3">✚步驟</a> <br><a href="https://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#索引4">✚注意事項（必讀）</a> </u></span></h4><div> <span></span></div><a href="http://jpatricialin.blogspot.com/2022/02/strawberry-daifuku.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81705737601271805622022-01-03T01:19:00.005+08:002025-06-01T01:22:12.028+08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj61JTpN5ANGScUNIs3DyVOHNNPvNAGaH26MnKCKJlUhKF2wzKiYxqgE6wHSKe2CEI7e3owgu8YHO3_18O_lcdFINKjEUvY2-F6PwQOprSB3rjjG1B-SJ7zKQJB5ddRfKbWH8XVhbJX9aQNap0eANo8tS57y6OFLjfql5xgmaILttizw2bViqBND5oEIg=s2831" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2831" data-original-width="2831" src="https://blogger.googleusercontent.com/img/a/AVvXsEj61JTpN5ANGScUNIs3DyVOHNNPvNAGaH26MnKCKJlUhKF2wzKiYxqgE6wHSKe2CEI7e3owgu8YHO3_18O_lcdFINKjEUvY2-F6PwQOprSB3rjjG1B-SJ7zKQJB5ddRfKbWH8XVhbJX9aQNap0eANo8tS57y6OFLjfql5xgmaILttizw2bViqBND5oEIg=s400" width="400"></a></div> 每次用水煮方法煮溏心蛋，用煮的每次剝殼我就崩潰，一定有一半都毀了。最近改用大同電鍋蒸溏心蛋，更好剝，雖然目前還在改善中，但可以不用花錢買外面的，來看看怎麼做吧。 <span></span><a href="http://jpatricialin.blogspot.com/2022/01/soft-boiled-eggs.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-60559144551201095662021-12-26T02:51:00.002+08:002021-12-26T02:58:29.225+08:00傳統豆花自製便宜又無難度，重點是做起來一鍋成本約不到40元，想知道我怎麼做，趕緊點進來看看。 <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEinpXbf7AatW3zYtKXU0H6mtlnLlxQ0w5VjpSRbQcxfgFkAoEP6RANmQiWNR5RnQ6QZOU1I5s1FmMbotd5MbAnIxPgIDQel-TFle59tZi8_wGFuS5W-5KkGzh4dDS-flgTPEC1MzMGPHRa2uI8n4UQBwPKH-h_c0uCIz7R8rdOu-l1CZaO51kykenPC1w=s1280" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/a/AVvXsEinpXbf7AatW3zYtKXU0H6mtlnLlxQ0w5VjpSRbQcxfgFkAoEP6RANmQiWNR5RnQ6QZOU1I5s1FmMbotd5MbAnIxPgIDQel-TFle59tZi8_wGFuS5W-5KkGzh4dDS-flgTPEC1MzMGPHRa2uI8n4UQBwPKH-h_c0uCIz7R8rdOu-l1CZaO51kykenPC1w=s400" width="400"></a></div> 文章索引/目錄 <div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引1">✚豆漿與凝固劑比例</a> </div> <div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引2">✚製作步驟</a> </div> <div><a href="https://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#索引3">✚注意事項</a> </div> <span id="索引1"></span><span></span><a href="http://jpatricialin.blogspot.com/2021/12/soybean-jelly-making.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-91828107390264849262021-12-19T17:21:00.123+08:002021-12-25T00:53:42.588+08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrRv6FHYBRizpRwianvKFXlOBJk57KZet-Z3p7FfFuR1jWLdeV3C1GGaB1GHnO3urKuxMwzUZvj1sZr89OwycUN9lhJJTwcRJmEcBWWVAm_-QdC5WuKH0s6ZJ2UWls15Z_yD9CTWv57COcUtU9cW_fSmWlXMoG9f-CFHXg2amx0wTCuMJRUlW2Ttobqg=s2560" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="2560" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrRv6FHYBRizpRwianvKFXlOBJk57KZet-Z3p7FfFuR1jWLdeV3C1GGaB1GHnO3urKuxMwzUZvj1sZr89OwycUN9lhJJTwcRJmEcBWWVAm_-QdC5WuKH0s6ZJ2UWls15Z_yD9CTWv57COcUtU9cW_fSmWlXMoG9f-CFHXg2amx0wTCuMJRUlW2Ttobqg=w400-h400" width="400"></a></div><br><p><br></p><p>做過好幾次盒子版本的提拉米蘇，但沒做成蛋糕樣式了，想來試試看蛋糕款的提拉米蘇。 </p><div><br></div><h4 style="text-align: left;"><span style="font-weight: normal;">文章索引<br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#preface">✚前言</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#巧克力戚風蛋糕">✚巧克力戚風食譜</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#烤溫">✚烤溫</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#馬士卡彭餡食譜">✚馬士卡彭餡食譜</a> <br><a href="https://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#改進事項">✚改進事項</a></span></h4> <div><span></span></div><a href="http://jpatricialin.blogspot.com/2021/12/tiramisu-cake-recipe.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-81198901595602493932021-12-04T01:55:00.006+08:002025-05-30T04:08:14.331+08:00<p></p><div class="separator" style="clear: both; text-align: center;">日本有名的Global Yoshikin</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7QEn3PK5beD5pnmyc4CWLNte3nEaxeCjoJ3tZjRC1whAdCn0Iz52jtKXHJnwnct4QB3ycDAsL_uDLgoGepSDTf4ACSAQUatfSwrY5CcDKu0NMKP4UT9MHYxJRxF0Mv70PH38fVpJpGr/s2400/92CE5118-F496-44D8-BF28-9281959B46D2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2400" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F7QEn3PK5beD5pnmyc4CWLNte3nEaxeCjoJ3tZjRC1whAdCn0Iz52jtKXHJnwnct4QB3ycDAsL_uDLgoGepSDTf4ACSAQUatfSwrY5CcDKu0NMKP4UT9MHYxJRxF0Mv70PH38fVpJpGr/w640-h480/92CE5118-F496-44D8-BF28-9281959B46D2.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">上面是三德刀，是平日裡煮飯切菜切肉的好朋友。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">下方的菜刀，主要拿來切又大又粗的蔬菜類。</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">推薦入手。</div><br />&nbsp;<p></p><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-74355291909032391382021-09-18T16:33:00.012+08:002021-10-17T03:42:56.761+08:00<div class="separator" style="clear: both; text-align: center;"><a href="" rel="nofollow" target="_blank"><img border="0" data-original-height="628" data-original-width="1200" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_XRR6WG-bc3kqeqlN7bFB_viFG3bDMSexwgWDutmhVmP8Ekd8GpcWvbCKoHNBDAEfEa97qsshy2KeOl6DVmDyDNkYusPkFeFaK5QypSC1r0JkjtD9S8954V6NmRIRTD5tqSxaFgbDMKz/s320/shopback-logo.gif" width="320"></a></div><p><a href="https://app.shopback.com/qhhFS5HaEjb" target="_blank">SHOPBACK</a> <span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">和</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line points有點類似</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">，你透過</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">的連結購買，然後就會得</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">回饋的點數，只不過這個</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">app</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">是直接給你現金回饋（</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Cashback)</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">，我覺得直接回饋現金最實在，像</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">Line</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">有時候會改點數規則，這種用起來就不爽快</span><span class="s3" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">😆</span><span class="s1" style="-webkit-text-size-adjust: auto; font-size: 19px; text-size-adjust: auto;">，而且還要配合特定的信用卡才有機會得到。</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><br></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">㊙️<b>快透過我的推廣連結註冊或註冊時輸入：【</b></span><b>nDmAEj】<span class="s1">，領取</span><span class="s2">$100</span><span class="s1">元獎勵金唷。</span></b></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-size-adjust: auto;"><span class="s2"></span><br></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">之前在美國有用過另一間的</span><span class="s2"><a href="http://www.mrrebates.com/?refid=386521" target="_blank">cashback</a> (如果你常在買美國商品回運回台灣，也可以用美國的）</span><span class="s1">，美國的現金回饋都很多，反正只要線上購物時透過那個現金回饋網站點連結（以前智慧型手機還沒人手一機的時代</span><span class="s3">😂</span><span class="s1">），就能有現金回饋到你的現金回饋網站帳號上，等到累積一定金額（有些是</span><span class="s2">5</span><span class="s1">元美金，有些是十元美金就能提領），而且還能連結</span><span class="s2">PayPal </span><span class="s1">帳號，金額一到就能提領，而且還免扣任何手續費。</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-size-adjust: auto;"><span class="s2"></span><br></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">台灣目前比較流行的就這間</span><span class="s2"><a href="https://app.shopback.com/qhhFS5HaEjb" target="_blank">SHOPBACK</a></span><span class="s1">，它有個</span><span class="s2">app</span><span class="s1">，手機下載完註冊就可以：</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><a href="https://app.shopback.com/qhhFS5HaEjb">https://app.shopback.com/qhhFS5HaEjb</a></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><br></p><span></span><a href="http://jpatricialin.blogspot.com/2021/09/shopback.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-16109021624036320452021-07-21T17:34:00.004+08:002021-10-17T14:42:39.676+08:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqp-huvvllLd1C8PoHsSlH0rCr0altLZaZP1LDaGUqEa1hZCgU8OsVmQPuwRc1Rz9BPU-BOpp30VkWtQ-TBbl0UO1HLA9yriFDYH1kPfTxc79CMioetmYr-co_IBbopB7It32YncKjkJn/s3024/IMG_1463.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqp-huvvllLd1C8PoHsSlH0rCr0altLZaZP1LDaGUqEa1hZCgU8OsVmQPuwRc1Rz9BPU-BOpp30VkWtQ-TBbl0UO1HLA9yriFDYH1kPfTxc79CMioetmYr-co_IBbopB7It32YncKjkJn/w400-h400/IMG_1463.JPG" width="400"></a></div><br><p></p> 每次的失敗，要從失敗裡的經驗學習，那都是教你通往成功的秘訣。 <div> </div><h2 style="text-align: left;"><span style="color: #38761d;">抹茶濃味千層蛋糕（微苦）</span> </h2><div> 𝐂𝐫𝐞𝐩𝐞𝐬: <span></span></div><a href="http://jpatricialin.blogspot.com/2021/07/matcha-mille-crepe-cake.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0tag:blogger.com,1999:blog-2787268132396062478.post-37623288270136537062021-07-20T17:34:00.001+08:002021-10-17T14:43:07.433+08:00<p> &lt;防疫期間小記事&gt;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhGVTodRuwLpzFP3z7c5DA-X9E3ABoSSEr3gkURtQ2wSQ1z2-bW00uD37OT0N1YpYM6U2FkkpH9NjSMUJuDBEQqHNQZ-xXEOXW7FR6z7Jh6R0l6U1BBfa79nYzckP83_2NScB-Zr00VqJ/s2880/IMG_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2880" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhGVTodRuwLpzFP3z7c5DA-X9E3ABoSSEr3gkURtQ2wSQ1z2-bW00uD37OT0N1YpYM6U2FkkpH9NjSMUJuDBEQqHNQZ-xXEOXW7FR6z7Jh6R0l6U1BBfa79nYzckP83_2NScB-Zr00VqJ/w400-h400/IMG_1301.JPG" width="400"></a></div><br><p><br></p> 中午我問小孩要吃什麼，<div><br></div><div>小孩齊聲回答： </div><div>哥哥：炒飯！！ </div><div>弟弟：義大利麵🍝！ </div><div>媽媽本人：…… 👩🏻 你們兩個自己去煮好了（丟鏟子)  </div><div><br></div><div>但持平的說，哥哥在吃飯方面比較好養，大概就是我煮什麼吃什麼，很少抱怨，弟弟就是邊嫌邊吃，我今天硬是逼他說晚餐好吃，拍了個影片說要留給他將來的小孩看😆😂🤣，甚至威脅利誘他，不說好吃，最後一份提拉米蘇我就幫他吃掉😆😆😆 其實媽媽自己比較想吃咖啡版本的提拉米蘇，但獨享一定會有報應的（變胖），還是做成孩子們愛吃的口味，給他們吃就好，抺茶的也好吃，就是抹茶傷本🤣 </div><div><br></div><div><h3 style="text-align: left;"><span style="color: #38761d;">抹茶Tiramisu</span> </h3><span></span></div><a href="http://jpatricialin.blogspot.com/2021/07/blog-post_20.html#more">Continue reading</a><div class="blogger-post-footer">謝謝你喜歡我的文章，但希望請只放文章連結在您網站，勿擅自將我的圖片及文章整篇轉載在任何公開網站，謝謝。</div>Patriciahttp://www.blogger.com/profile/06455761060881434708noreply@blogger.com0