小羊德国酥饼 （Little Goat German Cookies）

去年做了一款大人小孩都喜欢的猪大侠德国酥饼
当时有做年饼订单，做得我看到这个小猪都感觉害怕了
呵呵
今年想玩点别的，看到FB网友心语做的小羊羊
越看越喜欢，所以今天的德国酥饼依样画葫芦
我呢，也越看越喜欢。。。哈哈哈哈

众所周知，德国酥饼的口感是入口即化的

浓郁的奶香味，拿在手上可要轻手轻足哦

不然一用力就碎了

德国酥饼 German Cookies

材料 Ingredients ：

软化牛油 Soften Butter 250g

糖粉 Icing Sugar 70g

马铃薯淀粉 Potato Starch 250g

低筋面粉 Low Protein Flour 160g

巧克力米、巧克力粒 适量 

Chocolate Rice & Chocolate Chips

做法 method：

1.牛油加糖粉搅拌至泛白。

Whisk butter with icing sugar till pale.

2.筛入马铃薯淀粉与低筋面粉，轻轻搅拌均匀。

Shifted in potato starch and low protein flour,lightly mix till well combine.

3.休面30分钟。开始整形。

Rest for 30 minutes.Start shaping.

4.预热烤箱，140度，烤25分钟。

Preheat oven,bake cookies for 140 degrees ,25 minutes.

I am submitting this post to Best Recipes for Every one Jan & Feb Event:

My Homemade Cookies

Hosted by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether

&

I also submitting this post to My Treasured Recipes#5 Chinese New Year Goodies (Jan/Feb 2015)

Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery

Happy Baking!!

牛奶面包～面包机 (Milk Bun-BM)

突然想吃面包，翻开冰箱，材料齐全
可惜我力不从心
欲望挡不住的我，搬了面包机出来
其实我家面包机早已登极乐了啦
可偏偏我爱无理取闹
想不到一开电源。。。。滴一声
啊。。。我家面包机又突然起死回生
哇哇哇。。。
不愿放过任何机会的我，立刻秤材料，搅面团咯

选来一款材料简单的小面包食谱

面包烤好后的香味扑鼻而来

涂上一层榛子巧克力酱，真是满足啊

牛奶面包 (Milk Buns)

材料 Ingredients :

高筋面粉 High Protein Flour 250g

即发乾酵母 Instant Yeast 3g

细砂糖 Granulated Sugar 50g

盐 Salt 1/4tsp

蛋 Egg 50g

牛奶 Milk 110g

牛油 Butter 50g

做法 Method :

一般面包机做法:请参考这里

Kneading dough using bread machine：Please refer Here

杏仁南瓜籽脆片~推荐！ (Almond & Pumpkin Seed Crisps Cookies~Recommended)

双眼迷迷蒙蒙的，相片拍成怎样也看不清楚
随随便便上传就好了，大家别见怪
早几天已经做好的饼干
因为眼睛的不舒服，总是没法子拍照片
昨天看着罐子里的脆片快被家里的几个饿鬼吃完了
赶紧收藏起来，不然不懂静待何时又再烤这饼干了

说真的，这饼干好不好吃，脆不脆口，香不香
我无法解释，因为为了早日康复，暂时戒掉烘炸油腻辛辣的食物
不过看着这饼干，一下子差点被清光的状态来看
它，是好吃的哦
老的说：不会太甜，杏仁配南瓜子好香，而且脆脆的，很好吃
两个瓜瓜说：好好吃，好好吃
我家的大儿子，对于新的食物永远不敢接受，这次我威迫他咬下
吃完了一片，竟然要求再来一片，再来一片
足以证明这饼干是好吃的
谢谢我可爱的网友Pamela Tan，介绍这好吃的饼干

杏仁南瓜子脆片 (Almond & Pumpkin Seed Crisps Cookies)

材料 Ingredients :

低筋面粉 Low Protein Flour 50g（过筛 Shifted）

溶解牛油 Melted Butter 40g

蛋白 Egg White 4pcs

糖粉 icing sugar 140g （过筛 Shifted）

杏仁片 Almond Flakes 150g

南瓜籽 Pumpkin Seed 150g

黑白芝麻 Black & White Sesame 个Each 30g (因为没了黑芝麻，所以只放了白芝麻）

做法 method:

1.蛋白和糖粉搅拌均匀，将其他材料一起加入，混合均匀。

Mix egg white with icing sugar till well,add in other ingredients and mix well too.

2.用保鲜膜盖着，室温让它静置2小时。

Wrap with cling wrap and put in room to rest for 2 hours.

3.取一烤盘，铺上不沾烤布，均匀涂抹上一层薄薄的面糊，请确保杏仁片等别重叠。

Cover baking pan with a fiber baking sheet,gently and evenly spread a thin layer of batter all over the pan ,make sure the almond and other ingredients not overlapping each other.

4.放入预热烤箱，180度烤20分钟，或表面呈金黄色。

Preheat oven 180 degrees,and bake for 20 minutes or golden brown.

5.烤好取出烤箱，立刻用刀切片，放在烤架上放凉立刻放入密封罐子储存。

After cooked,immediately remove from oven and cut slice,let it cool on rack and store in a air tide container.

I am submitting this post to Best Recipes for Every one Jan & Feb Event:

My Homemade Cookies

Hosted by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether

&

I also submitting this post to My Treasured Recipes#5 Chinese New Year Goodies (Jan/Feb 2015)

Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery

Happy Baking!!

Pierre Herme的维也纳饼干 （Pierre Herme's Vienna Cookies)

新年脚步已经慢慢靠近，曾经尝试忽略它的脚步声
可惜每天都看到大家的善意提醒
啊。。。新年啊
曾几何时我害怕它的存在？
曾几何时我不想过农历新年了？

一款收藏已久的饼干食谱，因为每次都被其它食谱捷足先登
所以从来没出现过在我的烤炉里
今年，时时提醒自己，一定要完成这个任务
庆幸的，这次的坚持，才发觉。。。
这饼干实在太好吃啦
入口即化，奶香味十足，顶上一颗蔓越莓干
简直无话可说了
恐龙仔们竟然吃了还要，可惜因为只是想做做比较
所以做得很少很少
现在的我，真的。。。很失望为何做那么少
不行，我一定要再做，这饼干可是100%推荐哦

这饼干的好吃，我想啊

应该归功于这块奶油吧！

法国发酵奶油 Isigny Ste Mère

它的奶香味好香，如果跟Lescure比较

我想，Isigny这牌子会是我的首选

虽然啊。。。虽然

价钱是贵了点点，可是健康的发酵奶油吃在家人的肚里

这是值得的

照片摘自网上

维也纳饼干 Vienna Cookies

室温软化无盐奶油 Room Temperature Soften butter 50g

糖粉 Icing Sugar 20g

盐 Salt 一小撮 a pinch of salt

蛋黄 Egg Yolk 10g

香草酱 Vanilla Paste 1/2tsp

低筋面粉 Low Protein Flour 63g

做法 Method :

1.糖粉加入奶油打至泛白，再把盐加入，搅匀。

Add icing sugar into butter and whisk till pale,then add in salt and stir well.

2.加入蛋黄搅匀，再把香草酱加入搅匀。筛入低筋面粉，用塑胶刮刀轻轻搅拌均匀。

Add in egg yolk and vanilla paste stir well. Shift in low protein flour,use a spatula to mix till well combine.

3.把面团勺入挤花袋，挤在铺了烘培纸的烤盘上。

Spoon batter into plastic beg,pipe out the batter onto a baking pan cover by baking paper.

4.放入预热烤箱，170度烤20分钟。

Bake in preheat oven,170 degrees for 20 minutes.

5.烤好待凉，再放入密封的罐子里。

After cool,store in a air tide container.

食谱链接 Recipe sources: Here

I am submitting this post to Best Recipes for Every one Jan & Feb Event:

My Homemade Cookies

Hosted by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether

&

I also submitting this post to My Treasured Recipes#5 Chinese New Year Goodies (Jan/Feb 2015)

Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery

Happy Baking!!

吐拿鱼杂菜面包~老式面包体 (Tuna With Mix Vege Buns)

原本想做饼干，可是才发觉奶油差不多被我用完了

失策

唯有改变策略，做面包，而且还要做半份，因为想把剩余的奶油消灭掉

昨天傍晚收到Aunty Young的瓦斯阿帕，她会上今早NTV7的活力早晨教大家做年饼
哇！我当然不会错过
特地昨晚揉好面团作低温发酵，一面整形一面看Aunty Young上节目
哈哈哈哈哈

老式面包

食谱：跟爱和自由一起做面包

酵种 Starter dough：

高筋面粉 High Protein Flour 105g

低筋面粉 Low Protein Flour 45g

细砂糖 Granulate Sugar 12g

干酵母 Dry Instant Yeast 3g

水 Water 120g

把所有材料混合均匀，放温暖处发至膨胀后回落，内部呈蜂窝状

Mix all ingredients well and sit at warm temperature to let it rise for 2~3hours,it's will look like "honeycomb"

主面团 Main Dough：

高筋面粉 High Protein Flour 105g

低筋面粉 Low Protein Flour 45g

细砂糖 Granulated Sugar 38g

奶粉 Milk Powder  12g

蛋液 Egg 45g

牛奶 Milk 27g

奶油 Butter  36g

馅料 Filling:

罐头橄榄油吐拿鱼块 Tuna Flakes in Olive Oil

杂菜 Mix Vege

洋葱 半颗 切碎 Onion 1/2 piece diced

美奶滋 Mayonnaise 

胡椒粉和盐 Pepper and Salt

做法：

酵种和主面团材料，除奶油外，放在一起揉至面筋扩展，表面光滑。

Mix all ingredients with well rose starter dough together and knead except butter.Knead till smooth and elastic.

加入奶油揉至完全扩展阶段，放入密封的塑胶盒子，放入冰箱发酵隔夜。。

Add in butter,and continued knead till shiny and pliable.Allow dough rise in fridge wit cover.

将面团取出，室温发酵30分钟，压出空气，把面团分割大概80g，搓圆，休面10分钟。

Let dough rise in room temperature for 30 minutes,put dough onto a flour surface,punch out air in the dough and divide to 80g per portion,round and rest for 10 minutes.

休面完成，开始整形，心形整形请参考以下链接。

Start make shape after rest,please refer below link for this heart shape buns.

最后发酵45分钟结束，放入预热烤箱160度20分钟。（请以个人烤箱温度做考量）

Final rise for 45 minutes,then egg wash and bake in preheat oven 160 degrees and 20 minutes.

整形 Shaping :Carol

蓝莓牛油蛋糕 (Blueberry Butter Cake)

踏入新的一年，病痛陆续拜访

腰痛、发烧、咳嗽、伤风

最伤人的是眼皮生痘，简直不敢出外见人

刚好两个瓜回了婆婆家，不然我真的累坏了

所以这两个星期来，对于烘培、烹饪都少接触

刚买了这个心型模，迫不及待想试试

出来的成品好喜欢，冰厨还剩半盒蓝莓，一并加入

香香的牛油味道再配合酸甜的蓝莓，真的是配合恰当

蓝莓牛油蛋糕 Blueberry Butter Cake
6吋/ Inch

材料 Ingredients ：
软化牛油 Soften Butter  115g
糖粉  Icing Sugar             70g
鸡蛋 Eggs                        2 pcs
蛋黄 Egg Yolk                 1 pc
香草精 Vanilla Extract     1/2tsp
鲜奶油 Whipping Cream  1tbsp
低筋面粉 Low Protein Flour 75g
蓝莓 Blueberry          适量 Fews

做法 Method：
1.模具抹油，预热烤箱160度。
Grease mold with some oil/butter,preheat oven 160 degrees.

2.牛油加糖粉打至泛白，分次加入鸡蛋和蛋黄，快速搅拌均匀。
Whisk butter with icing sugar till pale,add in eggs & yolk few portion,use fast speed till well combine.

3.加入香草精和鲜奶油，继续搅拌均匀。
Add in vanilla extract & whipping cream,continue stir till well.

4.加入过筛低筋面粉，用橡皮刮胶搅拌均匀。
Add in shifted low protein flour,use a spatula to stir the batter till well combine.

5.蓝莓放在模具内，面糊倒入，刮平，放入烤箱烤25-30分钟至熟。
Put blueberry into the mold,pour in the batter,bake in oven 25-30 minutes.

（Updated~New Co-Host joined）Happy New Year 2015 & BREE #6 ~ Jan~Feb 15 My Homemade Cookies

很快的，充满喜怒哀乐的2014结束了
现在，大家正欢乐的迎接全新的2015
送别了它，迎接了妳
希望新的一年，大家都能过得开开心心
所以悲痛毁灭，新的希望到来

过了1月1日，再等多1个多月就是农历新年了

农历年是华人社会里最重要的一个节日

大家都会准备各式各样的饼干送礼或招待来访客人

我想大家也一样吧

所以在全新的一年，我们就来一场饼干欢乐聚会吧

Shall we start for our CNY cookies after celebrate the brand new 2015?

朋友们，很高兴，这一期的【我家的手做饼干】系列，邀请了一位创意十足的朋友主持

那就是我们可爱及漂亮的Victoria ，谢谢她乐意接受我的邀请

Hi friends! I'm very excited for this new theme,because I just invited a very creative and cute blogger friend to host this new theme event

She is the cute and pretty Victoria,glads that she willing to host Best Recipes for Everyone for the new theme {My Homemade Cookies}

最新的链接，到时Victoria即将公布，敬请留意哦

For the new link,please visit Victoria's blog to find out ya

不只如此，接下来的每个【最棒的食谱】活动，将会邀请一位博客一起主持

敬请期待，希望到时大家多多支持哦

Not just for this {My Homemade Cookies}event, there will be a superb blogger to host the next events

So,don;t miss out the announcement ya 

**BREE Batch**

What you need to do is:

Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me.
Example: I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

Special Note: This event will be start on 15 January 2014 till 15 February 2015

I hope that all blogger friends will participate my event. And recommend your best and popular cookies recipes to everyone.

I will update the new event every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

PS:The new inlinkz will be post out soon!