tag:blogger.com,1999:blog-64447902771180440232024-03-07T16:31:47.938+08:00 紗里奈和風學園 Sarina's Studio歡迎大家一起來學習正統和菓子點心與和風料理,報名方式Email詢問:wagashi.tw@gmail.com紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.comBlogger688125tag:blogger.com,1999:blog-6444790277118044023.post-84387999197016054172023-03-14T22:00:00.013+08:002023-03-18T12:41:43.294+08:00黃檸檬果泥果醬(影音製作版)<p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="362" src="https://www.youtube.com/embed/kgTFvpmx2BI" width="482" youtube-src-id="kgTFvpmx2BI"></iframe></div><br /><p></p><p>今年重新整理了影片食譜,讓大家能更詳細了解製作過程^_^</p><p>原紙本食譜在這裡:</p><p><a href="https://cookparktw.blogspot.com/2020/04/blog-post.html">https://cookparktw.blogspot.com/2020/04/blog-post.html</a></p>紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-63131251547350977102022-05-06T14:50:00.000+08:002022-05-06T14:50:06.247+08:00紅棗黑糖蒸糕(不用泡打粉)<p> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQKGXQTjewYxbGpoU_MrDyJ0EKdk6rk3fXgcZND5EQWs1ZLk7cS-kbC-CNX4lqcSEFHx8EJyEh0q7DW_xi9X9axMJAvNl38221DRPc6vJ_Fe1oW987kLauMZNM1uHVrubiRJwG8JZQ6i0Uh2rZwC0duggohLZ0JKNLprho7Yqc1VfdyqSIFJEOyoO8g/s4032/C0240E4E-E221-434B-9038-2420383FB8E6_1_201_a.heic" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQKGXQTjewYxbGpoU_MrDyJ0EKdk6rk3fXgcZND5EQWs1ZLk7cS-kbC-CNX4lqcSEFHx8EJyEh0q7DW_xi9X9axMJAvNl38221DRPc6vJ_Fe1oW987kLauMZNM1uHVrubiRJwG8JZQ6i0Uh2rZwC0duggohLZ0JKNLprho7Yqc1VfdyqSIFJEOyoO8g/w640-h480/C0240E4E-E221-434B-9038-2420383FB8E6_1_201_a.heic" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></p><div class="" data-block="true" data-editor="a1s1n" data-offset-key="aa1np-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><br /></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><br /></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span style="font-family: inherit;"><br /></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span style="font-family: inherit;">今年母親節一直在想著要做點什麼甜點,前天睡前看到了一個很特別的食譜,使用了全是健康素材,經典傳統又養生,就很想做了寄給花蓮的媽媽吃,昨天趕緊去買了有機大紅棗回來,試做了一次,試吃之後覺得還不錯。</span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><div dir="auto">今天正式來一顆表面有裝飾的,等放涼再上黑貓吧~<span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="😍" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/ta1/2/16/1f60d.png" style="border: 0px;" width="16" /></span><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="😍" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/ta1/2/16/1f60d.png" style="border: 0px;" width="16" /></span></div><div dir="auto"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><br /></span></div></span></div><div class="_1mf _1mj" data-offset-key="aa1np-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="aa1np-0-0" style="font-family: inherit;"><<紅棗黑糖蒸糕>>(8吋圓模x1)</span></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td class="tr-caption" style="text-align: center;"><div class="" data-block="true" data-editor="a1s1n" data-offset-key="dpml8-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="dpml8-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="dpml8-0-0" style="font-family: inherit;"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="l0jl-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="l0jl-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="l0jl-0-0" style="font-family: inherit;">麵糊材料:</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="3mru4-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="3mru4-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="3mru4-0-0" style="font-family: inherit;">黑糖(或紅糖) 100g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="bsvou-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="bsvou-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="bsvou-0-0" style="font-family: inherit;">熱水(90度以上) 200g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="5iul6-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="5iul6-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="5iul6-0-0" style="font-family: inherit;">鹽 2g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="1gjth-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1gjth-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="1gjth-0-0" style="font-family: inherit;">中筋麵粉 200g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="f5lmu-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f5lmu-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="f5lmu-0-0" style="font-family: inherit;">全蛋液(冰) 100g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="9rhls-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="9rhls-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="9rhls-0-0" style="font-family: inherit;">無味植物油 20g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="fm9tf-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="fm9tf-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="fm9tf-0-0" style="font-family: inherit;">中筋麵粉 200g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="be7tb-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="be7tb-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="be7tb-0-0" style="font-family: inherit;">乾酵母粉 4g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="9pe00-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="9pe00-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="9pe00-0-0" style="font-family: inherit;">常溫水100g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="dblnp-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="dblnp-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="dblnp-0-0" style="font-family: inherit;"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="2hh9j-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="2hh9j-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="2hh9j-0-0" style="font-family: inherit;">配料:</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="99pbc-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="99pbc-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="99pbc-0-0" style="font-family: inherit;">松子(或南瓜籽)20g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="4jav3-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="4jav3-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="4jav3-0-0" style="font-family: inherit;">紅棗乾(去核切片) 30g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="dd047-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="dd047-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="dd047-0-0" style="font-family: inherit;">核桃(掰碎) 40g</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="f085k-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f085k-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="f085k-0-0" style="font-family: inherit;">表面裝飾:</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="ee17r-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="ee17r-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="ee17r-0-0" style="font-family: inherit;">乾紅棗(整顆) 12顆</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="3tfr0-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="3tfr0-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="3tfr0-0-0" style="font-family: inherit;">核桃(形狀完整) 12個</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="8q5pc-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="8q5pc-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="8q5pc-0-0" style="font-family: inherit;"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="1m61v-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1m61v-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="1m61v-0-0" style="font-family: inherit;">備註:</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="6ka9p-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="6ka9p-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="6ka9p-0-0" style="font-family: inherit;">*麵粉總量為400g沒錯,分成2次下。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="599bh-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="599bh-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="599bh-0-0" style="font-family: inherit;">*酵母粉使用金燕(耐高糖酵母粉)。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="1i97f-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1i97f-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="1i97f-0-0" style="font-family: inherit;">*乾燥紅棗只需表面流水清洗乾淨後拭乾水分備用, 不要浸泡。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="f5799-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f5799-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="f5799-0-0" style="font-family: inherit;">*需蒸40分鐘+悶5分鐘出爐,蒸爐底鍋記得備足水量,不可中途補水。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="rfnf-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="rfnf-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="rfnf-0-0" style="font-family: inherit;">*若想製作6吋, 所有材料乘以0.6, 蒸製時間約25~30分。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="1qt11-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1qt11-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="1qt11-0-0" style="font-family: inherit;"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="7qq3r-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="7qq3r-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="7qq3r-0-0" style="font-family: inherit;">做法:</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="ap42d-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="ap42d-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="ap42d-0-0" style="font-family: inherit;">1. 準備一個耐熱杯放入黑糖、鹽,將滾沸過的熱水沖入黑糖中並持續攪拌使糖溶解。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="61t6k-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="61t6k-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="61t6k-0-0" style="font-family: inherit;">2. 另準備一個鋼盆倒入200g麵粉,將糖水攪拌降溫至70度左右後沖入麵粉。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="fjoa5-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="fjoa5-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="fjoa5-0-0" style="font-family: inherit;">(記得沖入麵粉的水溫需控制在65~70度左右, 太熱會使麵粉成團較硬不好拌開,太冷則無法達到燙麵效果)</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="afkbm-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="afkbm-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="afkbm-0-0" style="font-family: inherit;">3. 使用線狀打蛋器有耐心地將麵糊攪拌成濃稠均勻的狀態。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="vobe-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="vobe-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="vobe-0-0" style="font-family: inherit;">4. 加入冰的全蛋液後持續攪拌。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="82sam-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="82sam-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="82sam-0-0" style="font-family: inherit;">(以上3~4步驟,使用手攪需有耐心的攪拌,我是使用桌上型攪拌機(使用槳型葉片), 所以比較省力^^)</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="gnp6-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="gnp6-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="gnp6-0-0" style="font-family: inherit;">5. 接著倒入植物油(我使用太白胡麻油), 還有另外200g的麵粉,先靜置不攪動。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="1dsoo-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1dsoo-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="1dsoo-0-0" style="font-family: inherit;">(此時要確認麵糊溫度是否已降至40度以下, 否則過熱會導致酵母無法發酵)</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="2qp2o-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="2qp2o-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="2qp2o-0-0" style="font-family: inherit;">6. 另外準備一個小碗,倒入乾酵母及常溫水,攪拌均勻。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="cvghc-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="cvghc-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="cvghc-0-0" style="font-family: inherit;">7. 將酵母水倒入麵粉材料中,持續攪拌至完全無乾粉、且均勻濃稠但會流動的狀態。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="3uuv4-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="3uuv4-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="3uuv4-0-0" style="font-family: inherit;">8. 最後加入配料攪拌均勻。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="7poi7-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="7poi7-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="7poi7-0-0" style="font-family: inherit;">9. 準備一個8吋有高度的圓模,圍上烘焙紙。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="b8lur-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="b8lur-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="b8lur-0-0" style="font-family: inherit;">10. 將麵糊倒入模型中,因為狀態會有點濃稠, 可用刮刀稍微將表面抹平整。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="12ju6-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="12ju6-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="12ju6-0-0" style="font-family: inherit;">11. 接著靜置發酵1.5~2小時(約室溫28度環境),使麵糊長至2倍大。我這裡使用蒸烤爐內建的發酵功能:設定1.5小時。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="d2nv4-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="d2nv4-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="d2nv4-0-0" style="font-family: inherit;">12. 發酵完成後,再擺上表面裝飾用的紅棗及核桃。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="avqd0-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="avqd0-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="avqd0-0-0" style="font-family: inherit;">13. 放入蒸籠內開始滾水起蒸,計時40分鐘,記得底鍋的水要加非常足夠,中途補水會造成蒸煮狀態有落差。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="6ssm1-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="6ssm1-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="6ssm1-0-0" style="font-family: inherit;">*我這裡使用的是蒸烤爐的蒸功能,直接設定30+10分鐘即可。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="e1k7o-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="e1k7o-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="e1k7o-0-0" style="font-family: inherit;">14. 時間到之後熄火,再用餘溫悶蒸5分鐘後再打開。</span></div></div><div class="" data-block="true" data-editor="a1s1n" data-offset-key="4fl1g-0-0" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 15px; text-align: start; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="4fl1g-0-0" style="direction: ltr; font-family: inherit; position: relative;"><span data-offset-key="4fl1g-0-0" style="font-family: inherit;">15. 將黑糖糕取出放在置涼架上,可趁溫熱切塊享用,完全冷卻後可放冷藏(3~4天)或冷凍(兩週)保存,要吃的時候再回蒸一下即可。</span></div></div><br /></td></tr></tbody></table><p><br /></p><div class="separator" style="clear: both; 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紗里奈教室自今年6月份起即將陸續開設線上課程。<br />
線上課程皆會以FB私密社團建立所有教學步驟及影片,每個課程皆會以分段式影片來便於大家重點學習,影片也可隨時隨地選擇自己方便的時間觀看,更可無限期的重複觀看!<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />歡迎各位同學來報名線上課程!</span></div>
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有意願報名的同學們還請先詳閱下方注意事項,一旦經由付費完成後就代表您同意相關資訊。</div>
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<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/%E6%B3%A8%E6%84%8F%E4%BA%8B%E9%A0%85?source=feed_text&epa=HASHTAG" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration: none;"><span class="_5afx" style="direction: ltr; font-family: inherit;"><span aria-label="ハッシュタグ" class="_58cl _5afz" style="color: #365899; font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">注意事項</span></span></a>:[[付款後代表您同意]]<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>完成付款後恕無法以任何理由要求退費或換課。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>報名付款後即可進入課程專屬FB社團,填寫完付費資訊後,老師將會在一個工作天內確認後放行加入,目前暫無提供其他平台形式的課程內容教學。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>課程所有內容(包含教學影片、課程照片,食譜配方、任何說明文案)嚴禁轉用做教學用途,或以任何形式公開與分享。除老師保有課程內容著作權外,如認定違反上述時,紗里奈教室有權收回觀賞權益且不予退費,並保留相關法律追訴權。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>報名以本人FB帳號為限,無法多人報名或代為報名。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>一旦進入社團後,恕不接受以任何理由要求更換帳號進入,也無法轉讓他人帳號使用。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>對於影片內容若有任何疑問,請以圖文方式在該影片下方留言提問,也可彙整問題寫信給紗里奈老師。<br />
<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t46/1/16/1f361.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍡</span></span>由於FB訊息量多,恐會有漏掉或無法完整回覆的可能性,請盡可能不要以私訊方式提問。</div>
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首部線上課程:</span><b><font size="4">「和菓檸檬饅頭」</font></b><span style="font-size: 14px;">將於6月25日上線開播,敬請期待喔!</span><span class="_5mfr" style="font-family: inherit; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tea/1/16/1f970.png"); background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🥰</span></span></div>
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有上過此堂實體課程的同學, 特別優待免費加入此堂線上課程社團!</div>
<div class="text_exposed_show" style="display: inline;"><br /><a href="https://www.facebook.com/hashtag/%E6%9C%AC%E5%A0%82%E8%AA%B2%E7%A8%8B%E5%85%A7%E5%AE%B9?source=feed_text&epa=HASHTAG">#本堂課程內容</a>:<br />1. 黃檸檬果泥果醬製作<br />2. 檸檬白豆沙內餡製作<br />3. 檸檬饅頭外皮製作<br />4. 包餡技巧<br />5. 烤焙與注意事項<br />6. 包裝與保存<div style="margin-bottom: 6px; margin-top: 6px;">
<u><span style="color: blue;">#課程說明</span></u><br />1. 本堂課成品為蛋奶素可食。<br />2. 本課程作業方式為手工塑形, 不需要另外添購模具。<br />3. 本課程需使用到烤箱。<br />4. 本堂課成品可冷凍保存及低溫配送。 <br /><br /><a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?__eep__=6&source=note&epa=HASHTAG">#報名方式</a>:<br />1. (國內)請依以下銀行帳號完成匯款。<br />*** 銀行匯款帳號 ***<br />代號:822(中國信託)/分行:營業部<br />帳號:901-54038093-6<br />戶名:張耘心<br />2. (海外)請email通知老師開設paypal帳單後完成線上刷卡。<br /></div><div style="margin-bottom: 6px; margin-top: 6px;">3. 完成付款後請按下列社團網址申請入社並提供匯款資料<br />和菓檸檬饅頭社團:<a href="https://www.facebook.com/groups/2387024071598581/">https://www.facebook.com/groups/2387024071598581/</a><br />a. 匯款轉帳日期 (請提供帳號後5碼或訂單編號)。<br />b. 匯款轉帳日期。<br />c. 匯款(結帳)金額。<br />4. 確認資料後,老師將會於一個工作天內核准您入社,以便您日後可隨時觀賞教學影片。</div></div>
紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-86501420643146126502020-05-16T15:57:00.000+08:002020-05-16T16:04:33.730+08:00梅子甘露煮(筆記版)<div class="separator" style="clear: both; text-align: center;">
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右邊是青梅甘露煮;左邊是青梅翡翠煮</div>
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因為家裡有個可愛的寶寶太黏人了,原本想拍影片一直沒辦法拍,只好先寫成筆記留存給大家參考<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t53/1/16/1f605.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😅</span></span></div>
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<b><span style="color: #274e13;"><<梅子甘露煮>></span></b><span class="text_exposed_show" style="color: #1c1e21; display: inline; font-family: inherit; font-size: 14px;"><br />材料:<br />青梅(也可使用完熟黃梅) 500g<br />晶冰糖或白砂糖 400g<br />糖漿用水 600ml</span></div>
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做法:<br />
1. 青梅洗淨後以清水浸泡2~3小時。<br />
2. 將浸泡用水倒掉,以竹籤挑去青梅的蒂頭。<br />
3. 取細針或牙籤在每顆梅子表面戳洞,每顆約戳20處位置。<br />
4. 將處理好的青梅倒入鍋中,倒入淹沒過梅子的清水量。<br />
5. 開小火將水煮至會燙手的程度後立即熄火。(約45~50度C左右,不可超過50度C)<br />
6. 將水倒掉後再重新加清水,同樣加熱到會燙手的溫度時熄火,將水倒掉。(此步驟共進行3次)<br />
7. 將糖分成3等份。<br />
8. 去澀用水完全瀝乾後,重新加入清水,此時一同倒入1/3的糖。<br />
9. 開小火加熱,可準備一支溫度計插在鍋裡,避免加熱過頭,沸騰了梅子就會破皮,梅子肉也會跑出來。<br />
10. 加熱至70度左右,則轉最微弱的小火來維持溫度煮10分鐘。(若最小火加熱時溫度仍持續上升,超過80度的情況下則可先熄火)。<br />
11. 準備一塊紗布巾,覆蓋在梅子表面,可避免梅子在鍋中互相撞擊滾動而破裂。<br />
12. 10分鐘後再倒入第二次1/3的糖(紗布巾不用取出,直接將糖撒在紗布巾上)。<br />
13. 同樣以微小火維持70~80度C的溫度煮5分鐘。<br />
14. 再下最後一次1/3的糖,同樣維持溫度煮5分鐘。<br />
15. 接著熄火,靜置室溫到完全冷卻。<br />
16. 冷卻後可確認一下,若梅子還有脆硬的情形則再次開火加熱升溫至70~80度煮10分鐘。(青梅才會發生此情形)。<br />
17. 放置室溫完全冷卻後,準備一個乾淨無油無水的寬口容器,將梅子先小心翼翼撈出放入容器中。<br />
18. 留在鍋裡的糖漿則再次沸騰煮5分鐘(使蒸發掉約2成水分)、再次冷卻後,再小心注入容器內淹沒過梅子,蓋上蓋子放入冷藏保存。</div>
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<span style="color: purple;">注意事項:</span><br />
<span style="color: purple;">**加熱時嚴守溫度控制,若沸騰了梅子也跟著皮開肉綻。</span><br />
<span style="color: purple;">**製作完的成品一定要放冷藏保存(放進冰箱裡面的位置,勿放門邊),可放置半年。</span><br />
<span style="color: purple;">**青梅甘露煮建議放置一個月後再開始享用較無苦澀味,黃梅甘露煮則放置一週後即可享用。</span></div>
<div style="color: #1c1e21; font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
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<br /></div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
<b><span style="color: #274e13;"><<青梅翡翠煮>></span></b><br />
<div style="color: #1c1e21;">
材料:</div>
<div style="color: #1c1e21;">
青梅 500g(完熟黃梅不可)</div>
<div style="color: #1c1e21;">
殺青醃漬用水 500ml</div>
<div style="color: #1c1e21;">
殺青用粗鹽 25g</div>
<div style="color: #1c1e21;">
晶冰糖或白砂糖 500g</div>
<div style="color: #1c1e21;">
糖漿用水 500ml</div>
<div style="color: #1c1e21;">
銅鍋或銅片</div>
</div>
<div style="color: #1c1e21; font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
做法:<br />
由於製作天數要花整整一個禮拜, 為了不浪費大家的瓦斯, 就不寫出來了<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t53/1/16/1f605.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😅</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t53/1/16/1f605.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😅</span></span></div>
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<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-10464025616859379442020-04-18T17:37:00.002+08:002020-06-08T15:18:21.130+08:00黃檸檬果泥果醬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0sRgQDVec53T0Mh8aChOi1GT2oKBz6yAlT1Itb5jaNeNnXSjF71YhofH4P7zCX3fmWEuL-2aaMHQGaGKJnRz-BnB2t_4WJ3tFo-QAIGwd7RP9IufiofxzuZCgadT5Kg0_9xIkO5FIlYz/s1600/fullsizeoutput_ed3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0sRgQDVec53T0Mh8aChOi1GT2oKBz6yAlT1Itb5jaNeNnXSjF71YhofH4P7zCX3fmWEuL-2aaMHQGaGKJnRz-BnB2t_4WJ3tFo-QAIGwd7RP9IufiofxzuZCgadT5Kg0_9xIkO5FIlYz/s640/fullsizeoutput_ed3.jpeg" width="640" /></a></div>
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酸香美味的黃檸檬,拿來製作成果醬也是超美味的!就讓小蕾蕾來帶領大家一起做果醬吧!<br />
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<a name='more'></a><br />
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材料:<br />
黃檸檬 4顆<br />
冰糖 與檸檬果皮同重<br />
檸檬汁 果皮重量的1/2<br />
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1. 小蕾蕾說: 我們今天要來做黃檸檬果泥果醬喔~<br />
媽咪說要先將檸檬洗乾淨,接著手上抹少許鹽,將每顆檸檬表皮搓一搓,直到搓揉聞到精油味即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD2Nq93E6m2obrHdl7ZERvCXu6bgyL9rY2BgCo2QBpRAkXu4G-2JPl7asPSoCVi9YRmutRBALa-Gor99ugJX2K1cAkq5_AM1sffJ_24kgEzTNP_Rcb55ijxOYEGv4QTVrKJ3wQ015kC2G/s1600/IMG_9105.JPG"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD2Nq93E6m2obrHdl7ZERvCXu6bgyL9rY2BgCo2QBpRAkXu4G-2JPl7asPSoCVi9YRmutRBALa-Gor99ugJX2K1cAkq5_AM1sffJ_24kgEzTNP_Rcb55ijxOYEGv4QTVrKJ3wQ015kC2G/s400/IMG_9105.JPG" width="300" /></a><br />
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2. 燒開一鍋滾水,將檸檬放進去滾一滾川燙一下,約<u><span style="color: red;"><b>30秒~1分鐘</b></span></u>即可撈出放涼。<br />
<span style="color: purple;">*表面的鹽不用先洗掉,川燙時就會溶入滾水裡了。</span><br />
<span style="color: purple;">*川燙目的可使檸檬表皮軟化,更容易取汁。</span><br />
<span style="color: purple;"><span style="caret-color: rgb(128, 0, 128);">*記得不要川燙太久,外皮提早軟爛會難以榨汁。</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_V_ZbtmlyNzhp5SpOHVollPdQiF2HYEOd7wqtwFmCxCw6JHKk4bnt8P10y69nZwNVsdWsT8X2uV83NJV09bobZ7auN85mmQC8PQXYj8Uk_Pce8mrIehnDmD-6QNx2UmR5sQCVmdAhy_ti/s1600/IMG_9011.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_V_ZbtmlyNzhp5SpOHVollPdQiF2HYEOd7wqtwFmCxCw6JHKk4bnt8P10y69nZwNVsdWsT8X2uV83NJV09bobZ7auN85mmQC8PQXYj8Uk_Pce8mrIehnDmD-6QNx2UmR5sQCVmdAhy_ti/s400/IMG_9011.JPG" width="400" /></a><br />
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3. 將檸檬對切。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLqzJ7xK8Teo92citK3ybvIJwZhMOcnOzF2s6fhbjYbboQm4hHTU4qJzysJPHk_Votn-i8XFSOrT_3dwSE2ifECdaH0j1mX04qhbfaOq_m1maPtPjtdC3Z_7ffc7o-aJMGKGXt28uO1k5/s1600/IMG_9013.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLqzJ7xK8Teo92citK3ybvIJwZhMOcnOzF2s6fhbjYbboQm4hHTU4qJzysJPHk_Votn-i8XFSOrT_3dwSE2ifECdaH0j1mX04qhbfaOq_m1maPtPjtdC3Z_7ffc7o-aJMGKGXt28uO1k5/s400/IMG_9013.JPG" width="400" /></a><br />
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4. 以榨汁去榨出果汁。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY02tbsPkqx7XfnPX8TKWXdHwREFy4iYxoiBJLg-ftUsU0y2Cl4k-Vrk_3SnmDlNvg7WuGWTVLoY0orWvvP8HEAQQIYNFtzz8DlGhpzapl0n236hpIQUKIyVsiXSvbcXZIpyBdEnsWU5N/s1600/IMG_9014.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY02tbsPkqx7XfnPX8TKWXdHwREFy4iYxoiBJLg-ftUsU0y2Cl4k-Vrk_3SnmDlNvg7WuGWTVLoY0orWvvP8HEAQQIYNFtzz8DlGhpzapl0n236hpIQUKIyVsiXSvbcXZIpyBdEnsWU5N/s400/IMG_9014.JPG" width="400" /></a><br />
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5. 榨汁後去籽。<br />
我是直接撈出種籽還保留了少許果肉,若是覺得撈籽麻煩,也可直接用細篩網過篩。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfJNVtYCxKQh-BPtfIPGHIo3c5d1gaspI9Bu5peW4huB1JhariGxDY_W9QiB7ntwEwZnnjpN0SClPj1QufBokuopx__G5q1ix0zam_v4CcCpcvk3mh07xylpAJttA5Gq109MxRyJNp70X/s1600/IMG_9015.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfJNVtYCxKQh-BPtfIPGHIo3c5d1gaspI9Bu5peW4huB1JhariGxDY_W9QiB7ntwEwZnnjpN0SClPj1QufBokuopx__G5q1ix0zam_v4CcCpcvk3mh07xylpAJttA5Gq109MxRyJNp70X/s400/IMG_9015.JPG" width="400" /></a><br />
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6. 接著可用湯匙或小刀將中心纖維挖出。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL5Hgs1xcL3I94_KavTs0i3tzdFB2VvsPOxA2Tr-ECTjJrYtVGPxKWUbk5PUH8l7QsOwpMcFfM-Iph2_xR_lO-XHoF2UsRAb06FODRVcpPp472vJYvtBa25lyCEWdJowKsi1H6RuEelho/s1600/IMG_9016.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL5Hgs1xcL3I94_KavTs0i3tzdFB2VvsPOxA2Tr-ECTjJrYtVGPxKWUbk5PUH8l7QsOwpMcFfM-Iph2_xR_lO-XHoF2UsRAb06FODRVcpPp472vJYvtBa25lyCEWdJowKsi1H6RuEelho/s400/IMG_9016.JPG" width="400" /></a><br />
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7. 全部挖出了,白色部位富含膠質,不用刻意刮除沒關係。<br />
<span style="color: purple;">*通常進口黃檸檬的白肉部分不會太苦</span>。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVlDsClZ8h6OBDzEQHGglVkb3dLSEZkAety0bz50WrvrVBA2f4v55CzdWtkYBHufll7n2WpYIvPm7twZkWMWvGMhyphenhyphenxc6G4VG3TP7HKcXq3X0U0rAE9YR3MTXfyZYWbO7TKsl7slVaS6Ju/s1600/IMG_9017.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVlDsClZ8h6OBDzEQHGglVkb3dLSEZkAety0bz50WrvrVBA2f4v55CzdWtkYBHufll7n2WpYIvPm7twZkWMWvGMhyphenhyphenxc6G4VG3TP7HKcXq3X0U0rAE9YR3MTXfyZYWbO7TKsl7slVaS6Ju/s400/IMG_9017.JPG" width="400" /></a><br />
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8. 將果皮再對切為1/4片後, 總數秤重。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZKvRBUIbrFT3AYjst2Tpi59iGr67JY9vi6h3YWYzArhDUbVme5Owp1aKaUgNCjn0DDxoNxGNzcgDZpTw15ereBQ2o0EKJmypFDTwreo2TmqRyPDJAKTv-CfWmPXM1RcK-9i67znsA-yD/s1600/IMG_9025.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZKvRBUIbrFT3AYjst2Tpi59iGr67JY9vi6h3YWYzArhDUbVme5Owp1aKaUgNCjn0DDxoNxGNzcgDZpTw15ereBQ2o0EKJmypFDTwreo2TmqRyPDJAKTv-CfWmPXM1RcK-9i67znsA-yD/s400/IMG_9025.JPG" width="400" /></a><br />
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9. 秤出與果皮同重量的糖備用。<br />
<span style="color: purple;">*可使用白砂糖、晶冰糖、白冰糖等。</span> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnQ8FyFB-8lvJR98FIwgbMTE09QbXpF8mHLjK_D8GorV0rDeJH7uu0JlMObM3G-HGDU3T5fuHr_8oXgMjDa8qIhULZ_PgE9J4vdOjDxCse7ZjI1uLg5qGTWLu_dRkTgm6rci8brXeH2l5/s1600/IMG_9027.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnQ8FyFB-8lvJR98FIwgbMTE09QbXpF8mHLjK_D8GorV0rDeJH7uu0JlMObM3G-HGDU3T5fuHr_8oXgMjDa8qIhULZ_PgE9J4vdOjDxCse7ZjI1uLg5qGTWLu_dRkTgm6rci8brXeH2l5/s400/IMG_9027.JPG" width="400" /></a><br />
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10. 接著將檸檬果皮倒回鍋中,加入冷水至淹沒過果皮的量。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnSB8YFJ8dzDDLF31NQWCxM8Y1uVXvk-WxJpRVpGX1LXemClFlgABkdx78hLm9_QDsa-F9TPTN56nDUL4M3dcVd-dn_pvIoZnueQY8ctOk7BRB1M6o5A1ZQGOjGQ6NrqBzelT_t59GnJy/s1600/IMG_9021.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnSB8YFJ8dzDDLF31NQWCxM8Y1uVXvk-WxJpRVpGX1LXemClFlgABkdx78hLm9_QDsa-F9TPTN56nDUL4M3dcVd-dn_pvIoZnueQY8ctOk7BRB1M6o5A1ZQGOjGQ6NrqBzelT_t59GnJy/s400/IMG_9021.JPG" width="400" /></a><br />
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11. 煮至沸騰後,將水倒掉。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8qFWOyz5fuJLX8NMgEXUyTQw9DnaeCy7yOd6FB3gIA_B3XjMAGpxIGFWtDPYSdc0lJW3FjRPk0upg_DgXjQprCu9ecJ2rTu-VtlA4dPsk5ASuYQshud4SbGKB46oTieExuZBBf6sxflD/s1600/IMG_9022.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8qFWOyz5fuJLX8NMgEXUyTQw9DnaeCy7yOd6FB3gIA_B3XjMAGpxIGFWtDPYSdc0lJW3FjRPk0upg_DgXjQprCu9ecJ2rTu-VtlA4dPsk5ASuYQshud4SbGKB46oTieExuZBBf6sxflD/s400/IMG_9022.JPG" width="400" /></a><br />
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12. 再一次注入冷水,同樣至淹沒過果皮的量,再次煮到沸騰後倒掉。<br />
<span style="color: purple;">*此步驟為去除果皮苦澀味,共<b><u>重複三次</u></b>。</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTLnUi9aX6M7FfNjd-EFq5pMrHSfZNgBgpxSOfq2za200vUgq9aWX13YC1sJfBsapv3wfv7iXMAGIU6C_TETlJQvN6149Dup-yBklwDzH1lPwkGdszu-phhFqdSbhAT4staNT9kMpWXyl/s1600/IMG_9023.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTLnUi9aX6M7FfNjd-EFq5pMrHSfZNgBgpxSOfq2za200vUgq9aWX13YC1sJfBsapv3wfv7iXMAGIU6C_TETlJQvN6149Dup-yBklwDzH1lPwkGdszu-phhFqdSbhAT4staNT9kMpWXyl/s400/IMG_9023.JPG" width="400" /></a><br />
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13. 去澀完成後,第四次加水,同樣煮至沸騰。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ28W5QnKyZqzhoxzmxIBbUOXntRrxOtn-vSUunUsTZw9p5kCMCYZTe6adY_ykGEBsdXancpuAoL6lNQvEP9W5KEjXhtL5UYcyN_U1Bt97YlJn0c6Uo75RSDNklm_HqC6868SxO9OtcExG/s1600/IMG_9024.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ28W5QnKyZqzhoxzmxIBbUOXntRrxOtn-vSUunUsTZw9p5kCMCYZTe6adY_ykGEBsdXancpuAoL6lNQvEP9W5KEjXhtL5UYcyN_U1Bt97YlJn0c6Uo75RSDNklm_HqC6868SxO9OtcExG/s400/IMG_9024.JPG" width="400" /></a><br />
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14. 沸騰後轉中小火,持續沸騰的狀態將果皮煮軟。<br />
<span style="color: purple;">*依份量不同煮軟的時間會不同,這裡我大約煮了10分鐘,可拿支筷子或竹籤戳看看,若可輕易戳過果皮即可。</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA64e3ub7DJWJO-_OYOqRx5LwZ9Smcjk3yUq2zGOu23fYcZT7uIyUuEMAwzuhUISi-My3ZpfLexXxXU3QQaQKVx7nz0i98oJDS7GcQWwGggJd-Quzw6dxqzHBF8XhQowAvapCntUMRSkW4/s1600/IMG_9026.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA64e3ub7DJWJO-_OYOqRx5LwZ9Smcjk3yUq2zGOu23fYcZT7uIyUuEMAwzuhUISi-My3ZpfLexXxXU3QQaQKVx7nz0i98oJDS7GcQWwGggJd-Quzw6dxqzHBF8XhQowAvapCntUMRSkW4/s400/IMG_9026.JPG" width="400" /></a><br />
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15. 果皮煮軟後則可加入糖。<br />
<span style="color: purple;">*加糖之前記得先倒掉鍋中一半的水,以免液體量太大,第二天收汁時會收很久。</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTNc5juYPF7KNSQ5fJFSIjHjvqFGb0JkoFD087m00cKbNszNE9JSAxm2k8uovLzUZhcfMpJ2hOTcqjtT2HMbVb8mlp7cKOwwQZau_IgVNU5Z9EQRvIHKsm9if7OHQMclMLcdacrZPYzca/s1600/IMG_9029.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTNc5juYPF7KNSQ5fJFSIjHjvqFGb0JkoFD087m00cKbNszNE9JSAxm2k8uovLzUZhcfMpJ2hOTcqjtT2HMbVb8mlp7cKOwwQZau_IgVNU5Z9EQRvIHKsm9if7OHQMclMLcdacrZPYzca/s400/IMG_9029.JPG" width="400" /></a><br />
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16. 再次沸騰後確認糖溶解後就可熄火,靜置冷卻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQUh3VV8ZOGuQPdIBJerwesoSLX8rJaSEhKPqOOgPwE-ch47xkdynZVwVHemY5dYJpXlNQIKjPSng14KnUUter2pi2JGlfotIHQC5-CaQtdLxrxuGUwRaHaQFg8P6-pgNI3fDx7oOvRi6/s1600/IMG_9030.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQUh3VV8ZOGuQPdIBJerwesoSLX8rJaSEhKPqOOgPwE-ch47xkdynZVwVHemY5dYJpXlNQIKjPSng14KnUUter2pi2JGlfotIHQC5-CaQtdLxrxuGUwRaHaQFg8P6-pgNI3fDx7oOvRi6/s400/IMG_9030.JPG" width="400" /></a><br />
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17. 待液體完全冷卻後,倒入檸檬汁。<br />
<span style="color: purple;">*切記要等冷卻後才倒入,不然檸檬汁的酸香風味會隨著熱度提早散失。</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJs0Cnp249H8KStdavVy38lp22OtOfYtwEy5ggqRf6SH4LdqXY-KkhqvsuWvso8T1wRdaWnamtnSCHboDleZDdr70SIscQQw-NQxPMYOqj4RFAfXNBQn1vTe-Xa7AlPglXEBTzil2XYFh/s1600/IMG_9031.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJs0Cnp249H8KStdavVy38lp22OtOfYtwEy5ggqRf6SH4LdqXY-KkhqvsuWvso8T1wRdaWnamtnSCHboDleZDdr70SIscQQw-NQxPMYOqj4RFAfXNBQn1vTe-Xa7AlPglXEBTzil2XYFh/s400/IMG_9031.JPG" width="400" /></a><br />
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18. 最後可在表面貼附上厚質保鮮膜或是烘焙紙,放入冷藏蜜漬一晚。<br />
<span style="color: purple;">*食譜配方上標記的檸檬汁用量寫的雖然是果皮的1/2重,但是如果像我一樣,剩下的檸檬汁暫時不知道要做什麼時,也可將檸檬汁全部倒入,不過第二天收汁時時間會拉長一些些。</span><br />
<span style="color: purple;">*剩餘的檸檬汁趕快喝掉最好^^</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznryyueQBANkngpAiKpBxckU46Qfz_3Gm6m2fQgNajVFRktBnB_ioqrhp5N7l7D6SsdrsArcBhOcRbDf6n06e3rqfOuMXDtiJHqOFRtAurrNegkqjr6FV0y71dxobYhNDd1CtdsL2iPMt/s1600/IMG_9033.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznryyueQBANkngpAiKpBxckU46Qfz_3Gm6m2fQgNajVFRktBnB_ioqrhp5N7l7D6SsdrsArcBhOcRbDf6n06e3rqfOuMXDtiJHqOFRtAurrNegkqjr6FV0y71dxobYhNDd1CtdsL2iPMt/s400/IMG_9033.JPG" width="400" /></a><br />
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19. <b><span style="color: blue;">[[第二天]]</span></b>將蜜漬了一整晚的檸檬果皮含汁從冰箱取出,倒回鍋裡。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdt9hCKwyl6G0YOUFsxxRUrXr0P9uPoUOMvVbzEvtwKKYDGnm6DWfngV9kKsEg61ByEiQg4F-0ax-vK-xAM3gtJBQ5SStL4lHwFafNv-uwvXZauT0takF5S5Y4QCF-2PDXxBfYF6xQhrR/s1600/IMG_9052.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdt9hCKwyl6G0YOUFsxxRUrXr0P9uPoUOMvVbzEvtwKKYDGnm6DWfngV9kKsEg61ByEiQg4F-0ax-vK-xAM3gtJBQ5SStL4lHwFafNv-uwvXZauT0takF5S5Y4QCF-2PDXxBfYF6xQhrR/s400/IMG_9052.JPG" width="400" /></a><br />
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20. 開火加熱煮至沸騰,接著持續沸騰進行收汁,沸騰時記得要不時攪動底部避免沾黏鍋底燒焦,表面浮沫也要撈除。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYtExAm1tgqT9STX0NnpL_d-xZPDaiNnXPZY5uSnwL6pNeYz0n5cTex-eQLFM99dEvxV_nK21kykN0HvCCSBBtEE1pYjiQ0QHVl7cSfJeR_UMtuiNHOM8xpw60ByepqBmesXclCqQZurg/s1600/IMG_9053.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYtExAm1tgqT9STX0NnpL_d-xZPDaiNnXPZY5uSnwL6pNeYz0n5cTex-eQLFM99dEvxV_nK21kykN0HvCCSBBtEE1pYjiQ0QHVl7cSfJeR_UMtuiNHOM8xpw60ByepqBmesXclCqQZurg/s400/IMG_9053.JPG" width="400" /></a><br />
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21. 一直煮到液體量減少一半一上,果皮也呈現半透明狀態即可離火。<br />
<span style="color: purple;">*判定標準:1)沸騰後原本的大量泡泡會越來越少。</span><br />
<span style="color: purple;"> 2)糖漿越煮越濃,開始有噴濺的情況。</span><br />
<span style="color: purple;">*記得糖漿不要收到完全乾掉,需要留一些與果皮一起打成泥狀,要不然冷掉之後會變過硬。</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa4Ev0vOOpEZN5c06ok9uedyMyXDyBAxS3ycXSooTPdXYk5stUFMDgf0uCKYibb8VQ6sj6qNB2eB43pZ3uKdRId6WXekuEIZ9iDkwAVluGswaCRgYdcobTLYXga6jn23VTe-DOpvz1Cky/s1600/IMG_9055.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa4Ev0vOOpEZN5c06ok9uedyMyXDyBAxS3ycXSooTPdXYk5stUFMDgf0uCKYibb8VQ6sj6qNB2eB43pZ3uKdRId6WXekuEIZ9iDkwAVluGswaCRgYdcobTLYXga6jn23VTe-DOpvz1Cky/s400/IMG_9055.JPG" width="400" /></a><br />
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22. 接著將果皮含糖漿倒入鋼盆中。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ab4Q2CN1x7zCreJhrH_cYIRRpgT9wtwr3yO4a8gztJjRWq-CjT4hxFewmw3uLoXm85Cldxx_WHr_SbBfUltxAXy9BCTPa-fTDOeQHWe0LRNDyqtWF0Zr05-vEZ-mzebxLdCsnlLf563q/s1600/fullsizeoutput_ed7.jpeg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ab4Q2CN1x7zCreJhrH_cYIRRpgT9wtwr3yO4a8gztJjRWq-CjT4hxFewmw3uLoXm85Cldxx_WHr_SbBfUltxAXy9BCTPa-fTDOeQHWe0LRNDyqtWF0Zr05-vEZ-mzebxLdCsnlLf563q/s400/fullsizeoutput_ed7.jpeg" width="400" /></a><br />
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23. 以均質機將果皮打成泥狀,可以不用打到非常細的狀態,保留一些粗粒口感會比較好吃。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jt8VEfBHWUvCMI_U2kkcGuaCd1wTXimoojS5u3AbPcQutHnk9-ZvYIYwg94eXCNkYE_67ztdlCk66wnGgSHQ2ZPgEwslpCVR9B1wYqlFxIcz_19A8gDtt1reUncl0CQhxsgXNNrkedPW/s1600/IMG_9115.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jt8VEfBHWUvCMI_U2kkcGuaCd1wTXimoojS5u3AbPcQutHnk9-ZvYIYwg94eXCNkYE_67ztdlCk66wnGgSHQ2ZPgEwslpCVR9B1wYqlFxIcz_19A8gDtt1reUncl0CQhxsgXNNrkedPW/s400/IMG_9115.JPG" width="400" /></a><br />
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24. 打好的檸檬果泥就可直將裝入密封容器內放冷藏保存。<br />
若想要裝入玻璃罐常溫保存的話,可再將果泥倒回鍋中微微加熱後,趁熱到入消毒過的玻璃瓶中,封緊蓋口倒放直到完全冷卻。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAkpjH-Z_3c9Q4MeGMWuGHKuXi4Mi7_FIVjezpNbyJsnDl3kcZlYh-yAlLhI2fCGYg3R617ZVKfD0IML333WaXJXCPROMFLPAaoAbt3tQLQvJwcX4ZBA24kiRdezxotgqsDmuEAAt4StL/s1600/%25E9%25BB%2583%25E6%25AA%25B8%25E6%25AA%25AC%25E6%259E%259C%25E6%25B3%25A5%25E6%259E%259C%25E9%2586%25AC1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAkpjH-Z_3c9Q4MeGMWuGHKuXi4Mi7_FIVjezpNbyJsnDl3kcZlYh-yAlLhI2fCGYg3R617ZVKfD0IML333WaXJXCPROMFLPAaoAbt3tQLQvJwcX4ZBA24kiRdezxotgqsDmuEAAt4StL/s400/%25E9%25BB%2583%25E6%25AA%25B8%25E6%25AA%25AC%25E6%259E%259C%25E6%25B3%25A5%25E6%259E%259C%25E9%2586%25AC1.jpg" width="300" /></a></div>
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備註:<br />
*請一定要選用黃檸檬。綠檸檬外皮韌且硬,無法替代使用。<br />
*建議使用美國進口黃檸檬。若想使用台灣黃檸檬不是不行,只是苦澀味較重。<br />
*本食譜糖量不建議減量,做過嚐過就知道其實吃起來酸香味還是很濃喔。<br />
<br />
<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com1tag:blogger.com,1999:blog-6444790277118044023.post-3681873062467749822019-06-10T21:05:00.000+08:002019-06-23T21:15:25.872+08:002019年7月份課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2a36CnnxWBvUQ5-OHAzdnlpFBcJTZIkvZ_AskycVaUf5BrGifSjm_CoceMjTBC5Ou8BI6rF_TGJgk5NEfEheDiMJgAuEjdT1F5CHwJjwJSDYOJdHUblCavZ-Xgwp8670f57Epjb_V-np/s1600/%25E8%258A%2592%25E6%259E%259C%25E7%2594%259F%25E4%25B9%25B3%25E6%258D%25B21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="750" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2a36CnnxWBvUQ5-OHAzdnlpFBcJTZIkvZ_AskycVaUf5BrGifSjm_CoceMjTBC5Ou8BI6rF_TGJgk5NEfEheDiMJgAuEjdT1F5CHwJjwJSDYOJdHUblCavZ-Xgwp8670f57Epjb_V-np/s640/%25E8%258A%2592%25E6%259E%259C%25E7%2594%259F%25E4%25B9%25B3%25E6%258D%25B21.jpg" width="640" /></a></div>
<b>舒芙蕾夏季芒果生乳捲(NTD2500元)</b><br />
07/04(四) 1300-1700<br />
07/06(六) 1300-1700<br />
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<b>燒菓子課程:平鍋物茶席菓子--茶通(ちゃつう)(NTD2600)</b><br />
07/10(三) 1300-1700(*已額滿)<br />
07/13(六) 1300-1700<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpk8-OEsVej5gxLi3o0DVR_CFv47dn_yoFP9wpdE87Y4o9FBN3RUNJuTh2WHIZZ9WzV9CGb3uvtMYQLR4VuK7ljNiLyc7I_KiyzmS7Y661WvR4J0IDvEG3jcU5BJZDVKu5AlSEyVYXmFUV/s1600/%25E4%25B8%2580%25E6%259E%259A%25E6%25B5%2581%25E6%25B0%25B4%25E7%25BE%258A%25E7%25BE%25B9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpk8-OEsVej5gxLi3o0DVR_CFv47dn_yoFP9wpdE87Y4o9FBN3RUNJuTh2WHIZZ9WzV9CGb3uvtMYQLR4VuK7ljNiLyc7I_KiyzmS7Y661WvR4J0IDvEG3jcU5BJZDVKu5AlSEyVYXmFUV/s640/%25E4%25B8%2580%25E6%259E%259A%25E6%25B5%2581%25E6%25B0%25B4%25E7%25BE%258A%25E7%25BE%25B9.jpg" width="640" /></a></div>
<b>夏季創作流菓子:一枚流水羊羹(求肥、蜜栗、錦玉凍)(NTD2800)</b><br />
07/18(四)1300-1700<br />
<br />
紗里奈教室皆為實作課程,精緻小班教學。<br />
上課地點:台北市萬華區萬大路182號2樓<br />
<br />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARDcpYWe_Y8O6-rhOjt_KOxrqwnuFUbq-nVaHh9RTzL_Xa3kqg-jO34hKVzJwN7d8s2x3tOMDuHcNGLmYCj_zFHgh7RrRksSJmEBo3KS_VkjANTgArj9tqMJCTqrCkak4Q6GAjx2gHgvUi7fUwI9ffbzYs_CsuXVm8k9EslNMEA33JgZ0Mm79_Vcx1gu5-lKW9dOgyaDJCnlfzu99U_VTt2doOB1Wc8CKgOFjXTCvo0bGMwVNte6uxCdhE6q9_NHCZQy-_-PI2PcSPA1ehFC2ePvtLh_hRhXHYgQYb80V_h0ppgFxeTgYVT9jPCtZnY_CX2C&__tn__=%2ANK-R-R">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-47669956646343800112019-06-07T10:00:00.000+08:002019-06-24T13:32:20.850+08:002019年6月份和菓子課程表課程名一:茶之香(抹茶浮島&小倉羊羹結合體)(NTD2600)<br />
6/12(三) 1200-1700 <br />
6/13(四) 1300-1700(*已額滿)<br />
6/15(六) 1300-1700(*已額滿)<br />
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課程名二:和菓特設課程--京都赤飯&赤飯饅頭(NTD2800)<br />
6/27(四) 1300-1700(*已額滿)紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-6479424613317363632019-04-15T10:00:00.000+08:002019-06-23T21:16:15.019+08:002019年5月份和菓子課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiZVp8cT5nnK6AxljLU9wkRBPX8ilPCglSR-fu6YJzzCeZXKme2fK8FIBUEb8R3SzgDqKZWludWzsj6hfQQe9EHV_ndtzmqk8OuUClcK3gnJVFIeyZmv7zgAEDqu9NJvR210GBbOJhiR9/s1600/%25E8%25A5%25BF%25E4%25BC%25AF%25E5%2588%25A9%25E9%259B%2585%25E8%259B%258B%25E7%25B3%2595.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiZVp8cT5nnK6AxljLU9wkRBPX8ilPCglSR-fu6YJzzCeZXKme2fK8FIBUEb8R3SzgDqKZWludWzsj6hfQQe9EHV_ndtzmqk8OuUClcK3gnJVFIeyZmv7zgAEDqu9NJvR210GBbOJhiR9/s640/%25E8%25A5%25BF%25E4%25BC%25AF%25E5%2588%25A9%25E9%259B%2585%25E8%259B%258B%25E7%25B3%2595.jpg" width="480" /></a></div>
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<b>課程名:西伯利雅蛋糕(NTD2700)</b><br />
<br />
上課日期:<br />
05/04(六)1300-1730<br />
05/09(四)1200-1630 (*已額滿)<br />
05/15(三)1230-1700 (*已額滿)<br />
05/16(四)1300-1730 (*已額滿)<br />
05/18(六)1300-1730 (*已額滿)<br />
05/19(日)1300-1730 (*已額滿)<br />
<div>
<br /></div>
<div>
紗里奈教室皆為實作課程,精緻小班教學。<br />
上課地點:台北市萬華區萬大路182號2樓<br />
<br />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARDcpYWe_Y8O6-rhOjt_KOxrqwnuFUbq-nVaHh9RTzL_Xa3kqg-jO34hKVzJwN7d8s2x3tOMDuHcNGLmYCj_zFHgh7RrRksSJmEBo3KS_VkjANTgArj9tqMJCTqrCkak4Q6GAjx2gHgvUi7fUwI9ffbzYs_CsuXVm8k9EslNMEA33JgZ0Mm79_Vcx1gu5-lKW9dOgyaDJCnlfzu99U_VTt2doOB1Wc8CKgOFjXTCvo0bGMwVNte6uxCdhE6q9_NHCZQy-_-PI2PcSPA1ehFC2ePvtLh_hRhXHYgQYb80V_h0ppgFxeTgYVT9jPCtZnY_CX2C&__tn__=%2ANK-R-R">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。</div>
紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-44212586082900945722018-11-10T15:19:00.000+08:002018-12-08T15:29:19.609+08:002018年12月份和菓子課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTA1317EeIcAhVwJUqrk_mH67N6PFYLr-mGcQaxrKyeDO7vIKMDxUS3zd2WGLkDYlhtLEEj6yUpxqMUw4C7tUAU2fgKN7xLNuRwz-AmtKHWU4uSQ50wBEBCdkz4Yx3HB1zEi3Z-HE62hP/s1600/%25E8%2581%2596%25E8%25AA%2595%25E7%2590%25A5%25E7%258F%2580%25E7%25B3%2596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTA1317EeIcAhVwJUqrk_mH67N6PFYLr-mGcQaxrKyeDO7vIKMDxUS3zd2WGLkDYlhtLEEj6yUpxqMUw4C7tUAU2fgKN7xLNuRwz-AmtKHWU4uSQ50wBEBCdkz4Yx3HB1zEi3Z-HE62hP/s640/%25E8%2581%2596%25E8%25AA%2595%25E7%2590%25A5%25E7%258F%2580%25E7%25B3%2596.jpg" width="640" /></a></div>
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<b><span style="color: purple; font-size: large;">和菓琥珀糖實作課(NTD1900)</span></b><br />
(成品全素可食。)<br />
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<a href="https://www.facebook.com/hashtag/%E9%96%8B%E8%AA%B2%E6%97%A5%E6%9C%9F?source=feed_text&epa=HASHTAG">#開課日期</a>:<br />
12/14(五) 1300-1530(*已額滿)<br />
12/15(六) 1300-1530<br />
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#上課地點:(紗里奈教室)<br />
台北市萬華區萬大路182號2樓<br />
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琥珀糖:使用日本高品質寒天粉及專業和菓子店用線狀寒天製作。口感外脆內軟香甜美味,製作完成後可放置紙盒或乾燥罐內常溫保存約2週,年節作為招待宴客糖菓也非常適合。<br />
**由於琥珀糖及製作需採前一日熬煮糖漿, 接著放置一晚後方可使用,製作後也需晾放數日才可完成脆,因此本課程進行方式會採每人一份體驗煮糖,凝固後可脫模的部分會再交由同學自由以喜愛的餅乾壓模壓製出喜歡的圖形,接著再帶回家自行晾乾。課程中更會提供晾置完成的琥珀糖供大家品嚐或帶回。<br />
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<a href="https://www.facebook.com/hashtag/%E8%AA%B2%E7%A8%8B%E5%85%A7%E5%AE%B9?source=feed_text&epa=HASHTAG">#課程內容</a>:<br />
1.. 日本粉末寒天及高級糸狀寒天介紹,添加比例說明。<br />
2.. 糖漿加熱溫度說明。<br />
3.. 琥珀糖製作方式說明&實作。<br />
4.. 晾糖方式說明。<br />
5.. 和菓糖最佳品嘗時機及保存方式說明。<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text&epa=HASHTAG">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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=====================================================<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MdtRvXp-vEjMyEX6wGRm_BEPRqY4wETegDzmBQ7YloY2txGThMj0e3jaf_KR8ibxHU6Dg7eWgpyGZQJQqfs-ZPldZrm4tNdoFB3KkHjTaffQvbs67vq4DcBh3oUIfGXByM19MrOaA1Ma/s1600/%25E5%2592%258C%25E4%25B8%2589%25E7%259B%2586.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MdtRvXp-vEjMyEX6wGRm_BEPRqY4wETegDzmBQ7YloY2txGThMj0e3jaf_KR8ibxHU6Dg7eWgpyGZQJQqfs-ZPldZrm4tNdoFB3KkHjTaffQvbs67vq4DcBh3oUIfGXByM19MrOaA1Ma/s640/%25E5%2592%258C%25E4%25B8%2589%25E7%259B%2586.jpg" width="480" /></a></div>
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<span style="color: purple;"><b><br /><span style="font-size: large;">【紗里奈和菓子&沃思好咖 年終歲末體驗活動】</span></b></span><br />
日本和三盆糖體驗手作課程<br />
每人親手製作約12顆和三盆糖<br />
現場搭配,由專業咖啡師手沖每人一杯,和菓子對味咖啡。<br />
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<a href="https://www.facebook.com/hashtag/%E8%AA%B2%E7%A8%8B%E6%99%82%E9%96%93?source=feed_text&epa=HASHTAG">#課程時間</a>:<br />
12/30(日)<br />
第一場 13:30 ~ 15:00<br />
第二場 16:00 ~ 17:30 <br />
(每場約1.5小時,2人以上即會開課,最高人數6~8人)<br />
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<a href="https://www.facebook.com/hashtag/%E8%AA%B2%E7%A8%8B%E8%B2%BB%E7%94%A8?source=feed_text&epa=HASHTAG">#課程費用</a>:NT$1,200/人<br />
(由於場地座位有限,若攜伴或帶孩童參加,每位需加收場地費200元,請先告知。)<br />
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E5%9C%B0%E9%BB%9E?source=feed_text&epa=HASHTAG">#上課地點</a>:<br />
OranBean COFFEE(沃思好咖) -新北市永和區中正路465巷7號1樓<br />
( 請先google map 查詢『Oranbean』,確認前往方式)<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text&epa=HASHTAG">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、場次、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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***舊生報名參加此次活動,紗理奈老師另外會準備小禮物喔!***紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-56172444903545162982018-07-10T11:00:00.000+08:002018-09-14T11:46:55.231+08:002018年8月份和菓子課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6o-Pqpt4qRzIOerpFPUWT-nuKgTgZhpGAvqQR0vaO2iOTWPeiCypyhYz9zsC8HoqyolxjASVOLrAIpY-uKdep8avQ6d2EFVr8efXfRpng4YMSER1IaJUpKu4rtnvIlbICNYrKuUj-zRt/s1600/%25E6%25AA%25B8%25E6%25AA%25AC%25E8%2595%25BE%25E7%25B5%25B2%25E7%25BE%25B9%25E7%259B%25923.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6o-Pqpt4qRzIOerpFPUWT-nuKgTgZhpGAvqQR0vaO2iOTWPeiCypyhYz9zsC8HoqyolxjASVOLrAIpY-uKdep8avQ6d2EFVr8efXfRpng4YMSER1IaJUpKu4rtnvIlbICNYrKuUj-zRt/s640/%25E6%25AA%25B8%25E6%25AA%25AC%25E8%2595%25BE%25E7%25B5%25B2%25E7%25BE%25B9%25E7%259B%25923.JPG" width="640" /></a></div>
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<b><span style="color: #bf9000; font-size: large;">八月季節和菓:夏季清涼流菓--檸檬蕾絲羹</span></b></div>
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難易度:✭✭✩✩✩<br />
<a name='more'></a><br />
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費用:2500元/每位</div>
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E6%97%A5%E6%9C%9F?source=feed_text">#上課日期</a>:<br />
8/4(六) 1300-1630 (*已額滿)<br />
8/6(ㄧ) 1200-1530 (*已額滿)<br />
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檸檬蕾絲羹原為京都著名和菓子老舖--大極殿本舖之夏季有名的流菓點心,採用香氣風味豐富的上等進口黃檸檬,結合和菓錦玉羹之手法所製作出清爽香甜不膩且晶瑩透亮的和洋風流菓,冰涼後搭配無糖茶品(紅茶或綠茶)享用更能在口中感受其散發出的清新香甜。<br />
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<a href="https://www.facebook.com/hashtag/%E5%82%99%E8%A8%BB?source=feed_text">#備註</a>:<br />
*本課程成品為全素食品。<br />
*本堂課需攜帶一個大於15x15cm的保鮮盒來將成品攜回。(或可直接攜帶一個15x13cm的羊羹流盒)<br />
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<b><span style="color: #660000;">和菓系統基礎十:平鍋物--小倉金鄂燒&芋金鄂燒(2500元)</span></b><br />
難易度:✭✭✭✩✩<br />
8/1(三) 1200-1600~已額滿<br />
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<b><span style="color: #274e13;">黑糖與抹茶雙口味蕨餅&和三盆蓮根餅(2600元)</span></b><br />
難易度:✭✭✩✩✩<br />
08/10(五) 1200-1600 (*已額滿)<br />
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<span style="color: #660000;"><b>和菓系統基礎八:京都御手洗團子&胡麻團子(2500元)</b></span><br />
難易度:✭✭✩✩✩<br />
08/14(二) 1200-1600 (*已額滿)<br />
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<b><span style="color: #0b5394;">夏季清涼流菓—金魚缽(2500元)--加開班</span></b><br />
難易度:✭✭✩✩✩<br />
08/15(三) 1200-1530~還有1位名額<br />
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E5%9C%B0%E9%BB%9E?source=feed_text">#上課地點</a>:台北市萬華區萬大路182號2樓<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text">#報名方式</a><br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-37616507724971483002018-06-26T11:18:00.003+08:002018-06-26T11:18:13.674+08:00低醣檸檬風味瑪林糖<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjNYQTHfNhA6q9WR-UoUguP9JlREYvToYZgnooEHs5lLMHnxJydE6fhK4q1_O6Zr2NFb1uDEY6K5JaY_xVz4vjHONt4gFjDhy0nMxgKcsW5GKi5te2XOop8l9YlYUQXvgTZ6YMSrCrZCV/s1600/%25E4%25BD%258E%25E9%2586%25A3%25E7%2589%2588%25E7%2591%25AA%25E6%259E%2597%25E7%25B3%2596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjNYQTHfNhA6q9WR-UoUguP9JlREYvToYZgnooEHs5lLMHnxJydE6fhK4q1_O6Zr2NFb1uDEY6K5JaY_xVz4vjHONt4gFjDhy0nMxgKcsW5GKi5te2XOop8l9YlYUQXvgTZ6YMSrCrZCV/s640/%25E4%25BD%258E%25E9%2586%25A3%25E7%2589%2588%25E7%2591%25AA%25E6%259E%2597%25E7%25B3%2596.jpg" width="640" /></a></div>
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千萬不要告訴聖誕老公公說這是低醣版的<br />因為他一直說涼涼甜甜很好吃🤣<a name='more'></a><br />白色羅漢果糖還沒到,所以先用赤藻糖醇做。^^<br /><br /><b><span style="color: #38761d; font-size: large;"><<低醣檸檬風味瑪林糖>></span></b><br />材料:(約擠40小顆, 每顆糖質含有量為0.2g)<br />常溫蛋白 60g<br />赤藻糖醇(或白色羅漢果糖) 30g+20g<br />海藻糖 10g<br />玉米粉 2.5g<br />檸檬皮屑 3g<br /><br />準備:<br />A. 赤藻糖醇 30g與海藻糖混合。<br />B. 赤藻糖醇 20g與玉米粉混合。<br /><br />做法:<br />常溫蛋白加入A, 以打蛋器攪拌均勻使糖溶解。<br />使用電動打蛋器打至小彎勾程度。<br />再以手動打蛋器調整蛋白霜細緻度至剛好挺立的程度。<br />均勻撒入B。<br />以刮刀輕盈混拌均勻。<br />將蛋白霜放入擠花袋內(使用13.5mm平口花嘴)。<br />將蛋白霜一顆顆擠在鋪了烘焙紙的烤盤上。<br />放入已預熱80度完成的烤箱內,以低溫80度烘烤約4小時。<br /><br />備註:<br />添加了天然低糖質甘味所製作出的蛋白霜不比一般砂糖所製作出的蛋白霜有支撐力,且容易消泡,使用電動打蛋器需注意勿打發過度,記得在打發完成前停手,並以手動打蛋器來調整。<div>
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-23502029906399789712018-06-13T12:23:00.000+08:002018-09-14T11:46:17.241+08:002018年7月份洋菓子課程表<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #38761d; font-size: large;">週末檸檬蛋糕</span></b><br />
源自於『與心愛的人一同渡過美好週末時所享用的蛋糕』因此被稱為週末檸檬蛋糕。<br />
<b>ウィークエンド・シトロン</b><br />
週末を一緒に過ごす大切な人と食べるケーキ”というロマンチックな由来を持つ「ウィークエンド」。<br />
<a name='more'></a><br />
製作全蛋海綿蛋糕總是失敗?<br />
從來沒製作過蛋糕期待又怕受傷害?<br />
最怕添加奶油時的消泡蛋糕烤出來變發糕?<br />
最喜歡檸檬風味的蛋糕?<br />
如果您符合上述任何一款條件,都歡迎您來報名上課。^_^<br />
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上課日期:<br />
07/19(四) 1300-1700<br />
07/21(六) 1300-1700<br />
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課程費用:<br />
2200元 / 每位<br />
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本作品使用全蛋打發海綿麵糊添加融化奶油的技法製作,本堂課將會從一開始的全蛋打發注意事項開始逐步以細節方式指導學員完全實作,並完成屬於自己的美味週末檸檬蛋糕。<br />
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本堂課為基礎蛋糕課程之一,歡迎從沒做過蛋糕的新手學員報名參加。<br />
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課程內容:(一人一份材料完全實作)<br />
全蛋打發注意事項指導與實作。<br />
麵粉與糖比例的配置量說明。<br />
麵粉添加時的注意事項與攪拌麵糊指導。<br />
添加奶油時的重點注意與混拌技巧。<br />
烘烤注意事項指導。<br />
淋面糖霜製作。<br />
蛋糕成功與失敗的差別解說。<br />
蛋糕的保存說明。<br />
每人實作並帶回一顆6吋蛋糕。<br />
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食材使用:生產履歷雞蛋,法國進口發酵奶油,日本進口麵粉,日本上白糖,進口黃檸檬等。<br />
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E5%9C%B0%E9%BB%9E?source=feed_text">#上課地點</a>:台北市萬華區萬大路182號2樓<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
*本堂課也可採特約方式開課,可自組2~3位同學一同與老師約定方便的日期上課。<br />
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<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-6409455621519560832018-06-10T17:00:00.000+08:002018-09-14T11:46:35.830+08:002018年7月份和菓子課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWwuWeyJm81vOjDBYJ4OspAPgdOueN0t2vE6a-Wt1MZSTzE_zjOC3zwJisspigTyqfz7OVDMMUr6Sap1NRCSlkjucK2hwQukmDal2zX_oKYz3YH1zt7A2WMo9EXqJywyyLo2VUlVWDNfE/s1600/%25E8%25B1%2586%25E5%25A4%25A7%25E7%25A6%258F1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWwuWeyJm81vOjDBYJ4OspAPgdOueN0t2vE6a-Wt1MZSTzE_zjOC3zwJisspigTyqfz7OVDMMUr6Sap1NRCSlkjucK2hwQukmDal2zX_oKYz3YH1zt7A2WMo9EXqJywyyLo2VUlVWDNfE/s640/%25E8%25B1%2586%25E5%25A4%25A7%25E7%25A6%258F1.jpg" width="640" /></a></div>
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<b><span style="color: #660000; font-size: large;">和菓系統基礎九:餅菓子(b)--豆大福&艾草大福(燒大福)</span></b><br />
難易度:✭✭✩✩✩<br />
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費用:2500元/每位<br />
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上課日期:<br />
7/12(四) 1200-1600<br />
7/14(六) 1300-1700 (*已額滿)<br />
7/17(二) 1200-1600 (*已額滿)<br />
7/18(三) 1200-1600 (*已額滿)<br />
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本堂課會指導學員正確包裹大福的方法,外皮使用純糯米蒸製大福皮,日本進口赤豌豆。</div>
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內餡為老師自製紅豆餡。本課程成品為全素食品。</div>
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<span style="color: #783f04; font-size: large;"><b>和菓系統基礎十:平鍋物--小倉金鄂燒&芋金鄂燒</b></span></div>
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難易度:✭✭✩✩✩<br />
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費用:2500元/每位<br />
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上課日期:<br />
7/28(六) 1300-1700<br />
7/31(二) 1200-1600 (*已額滿)<br />
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E5%85%A7%E5%AE%B9?source=feed_text&story_id=1407317709381370">#上課內容</a>:<br />
1. 指導製作小倉寒天餡烹煮及凝固技巧。<br />
2. 調製外皮麵糊。<br />
3. 平鍋煎製練習。<br />
4. 老師特別示範芋金鄂製作。<br />
5. 攜回成品。(約12顆金鄂燒)<br />
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<a href="https://www.facebook.com/hashtag/%E5%82%99%E8%A8%BB?source=feed_text&story_id=1407317709381370">#備註</a>:<br />
本課程成品為蛋素可食。<br />
(原配方外皮有添加蛋白, 若食全素同學可特別告知老師替您更改為全素配方)。<br />
本課程請自行攜帶保鮮盒來將成品裝回。有羊羹流盒的同學也請直接攜帶羊羹流盒前來。<br />
(使用器具:15x13.5x4cm的羊羹流盒)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtNtkUITJybaE5tMJjvi3GjER7da7svOa4FeMklVSqjZ2Fj_pzZp19uogkDuiR92xpZWGkymoPp6JJr8nYfuJ7ykSfdooN_mYh2ske3eFKgar6LbN2qHqmK5m8oMfOptQcayfa9lHr9SD/s1600/%25E5%2590%25B9%25E9%259B%25AA%25E9%25A5%2585%25E9%25A0%25AD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtNtkUITJybaE5tMJjvi3GjER7da7svOa4FeMklVSqjZ2Fj_pzZp19uogkDuiR92xpZWGkymoPp6JJr8nYfuJ7ykSfdooN_mYh2ske3eFKgar6LbN2qHqmK5m8oMfOptQcayfa9lHr9SD/s640/%25E5%2590%25B9%25E9%259B%25AA%25E9%25A5%2585%25E9%25A0%25AD.jpg" width="640" /></a></div>
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<b><span style="color: #660000; font-size: large;">蒸菓子進階課程:吹雪饅頭實作課(特約課程)</span></b><br />
難易度:✭✭✭✩✩<br />
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費用:2600元/每位</div>
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<a href="https://www.facebook.com/hashtag/%E4%B8%8A%E8%AA%B2%E6%97%A5%E6%9C%9F?source=feed_text">#上課日期</a>:<br />
07/05(四) 1200-1600<br />
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<a href="https://www.facebook.com/hashtag/%E8%AA%B2%E7%A8%8B%E8%AA%AA%E6%98%8E?source=feed_text">#課程說明</a>:<br />
吹雪饅頭有著許多名稱,在關東也被稱為田舍饅頭、薄皮饅頭等。<br />
主要外皮材料使用了山藥泥混合低筋麵粉製作,內餡則使用帶有口感香氣的紅豆顆粒餡,薄皮需包裹得均勻不破是一門需要耐心修煉的技術,蒸製完成的外觀如同山頂上的白雪皚皚,品嚐後卻是滿口的樸實香氣,喜歡皮薄餡多口感的你決不可錯過。<br />
(本堂課作品為全素可食)<br />
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<u>PS特約課程:有同學自行特別約定日期上課,有多餘的名額則會釋出供其他想上課的同學報名參加。</u><br />
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<span style="color: #cc0000;">#紗里奈教室課程皆為一人一組完全實作課</span><b style="caret-color: rgb(51, 51, 51); color: #351c75; font-family: "trebuchet ms", trebuchet, sans-serif;">(每班人數3~4位)</b><span style="color: #cc0000;">。</span><br />
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<b><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;"><span class="_5afx" style="direction: ltr; font-family: inherit;"><span aria-label="ハッシュタグ" class="_58cl _5afz" style="color: #4267b2; font-family: inherit;">#</span><span class="_58cm" style="font-family: inherit;">報名方式</span></span></a>:</b></div>
1. 請E-mail 至cookpark.tw@gmail.com,或直接在FB社團、粉絲團私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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<b><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/%E7%89%B9%E7%B4%84%E9%96%8B%E8%AA%B2?source=feed_text&story_id=1409988142447660" style="color: #365899; cursor: pointer; font-family: "SF Optimized", system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", "hiragino kaku gothic pro", meiryo, "ms pgothic", sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; text-decoration: none;"><span class="_5afx" style="direction: ltr; font-family: inherit;"><span aria-label="ハッシュタグ" class="_58cl _5afz" style="color: #4267b2; font-family: inherit;">#</span><span class="_58cm" style="font-family: inherit;">特約開課</span></span></a><span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.11999999731779099px;">:</span></b><br />
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.11999999731779099px;">若有想上其他已開過課的品項,也歡迎同學自組2~3人來跟老師排定日期特別開課。</span><br />
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<b><span style="color: blue;">#報名須知&注意事項:</span></b></div>
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1. 報名者須滿18歲,且限定本人報名。<br />
2. 報名後須先完成匯款以確保名額。請在報名後5~7日內完成匯款以保留名額。 </div>
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報名後一週內若未完成匯款,將自動取消名額不另行通知。<br />
3. 教室場地有限,為維護其他學員權益,請勿攜伴或攜帶孩童參加。<br />
4. 維護&尊重講師著作權,課程進行期間禁止錄音、錄影,無法同意者請勿報名。<br />
5. 一經報名確認後,紗里奈教室並不會在課前主動發送上課提醒通知,請各位學員務必自行記好上課日期時間及地點。<br />
6. 若遇報名後常常取消達3次以上將會列入黑名單,永不被允許再參加任何課程。</div>
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7. 紗里奈教室保留課程相關異動權利。<br />
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<span style="color: blue;">#教室住址:</span><b><span style="color: purple; font-family: inherit;">台北市萬華區萬大路182號2樓</span></b></h3>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">交通方式:</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">1) 距離教室最近的捷運站:龍山寺捷運站(800公尺)</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">如果喜歡散步一下的人可搭至龍山寺站下車後,從3號出口出來,朝萬大路方向步行,直到過西藏路交叉口,走至雙和路前即抵達。</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">2) 建議方式:</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">可搭捷運至西門捷運站, 從6號出口出來後往後方走到中華路上轉搭公車(307或202或601等)</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">至</span><span style="color: #660000; font-size: 14.489999771118164px; letter-spacing: normal;"><b>『西藏路口』</b></span><span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">下車,大約4-5站就到了,教室樓下即是站牌。</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">記得公車站名為『西藏路口』,不是『西藏路』, 不要下錯站了喔^_^~</span></div>
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<b style="font-size: 14.489999771118164px; letter-spacing: normal;"><span style="color: blue;">#取消退費說明</span></b><span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">:</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">由於課程食材是依報名確認後的人數所準備的,</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">如因故無法上課者:依下列規則退款(註1) 或 轉讓名額(註2) </span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">1. 開課日 7日前(不含當日)... 取消:若已繳費,報名費退還-全額。(或轉讓名額) </span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">2. 開課日 前4~7日(不含當日)....取消:若已繳費, 報名費退還-五成。(或轉讓名額 註2) </span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">3. 開課當日 至前3日......取消:恕不退費。</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">(註1)採用電匯退款,退匯手續費由學員負擔。</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">(註2)若於課程前3日欲取消,可將名額轉讓。但請務必事先告知紗里奈,代理參與者的姓名及聯絡資訊。</span></div>
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<span style="background-color: #ffffe5; font-size: 14.489999771118164px; letter-spacing: normal;">(註3)</span><span style="color: #990000; font-size: 14.489999771118164px; letter-spacing: normal;"><u>此退費規定不適用系統課程。系統課程僅接受補課無法退費。</u></span></div>
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-66682240056119514542018-06-05T13:00:00.000+08:002018-06-07T11:10:26.106+08:00經典磅蛋糕--檸檬糖霜磅蛋糕(全蛋, 糖油拌合法)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAtFIgfuWtPHI8tkoCNlXsn5RHsnnW69s8Nni6geZMemtLDmnBWMkoF_keT_T6x3ymgmoPhzlNvtrgR7xUYBBmgmdgpPJMD018ZtefjTSHt21KSdrr1B620hSRv_IwLjJzLTCXM90eRqw/s1600/IMG_6125.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAtFIgfuWtPHI8tkoCNlXsn5RHsnnW69s8Nni6geZMemtLDmnBWMkoF_keT_T6x3ymgmoPhzlNvtrgR7xUYBBmgmdgpPJMD018ZtefjTSHt21KSdrr1B620hSRv_IwLjJzLTCXM90eRqw/s640/IMG_6125.JPG" width="640" /></a></div>
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<br /><br />今天又再度做了一次磅蛋糕,這次使用的是全蛋糖油混合法。<br /><a name='more'></a><br />預約請找聖誕老公公領號碼牌...<br />(每天只有2個號碼~哈^^'')<br /><br /><span style="color: #b45f06;"><b><<經典磅蛋糕(檸檬風味)>></b></span><br />材料:<br />常溫雞蛋 3顆(淨重150g)<br />白砂糖 150g<br />無鹽發酵奶油 150g<br />低筋麵粉 150g<br />檸檬汁 1/2顆<br />檸檬皮 1/2顆<br />淋面糖霜:檸檬汁15+糖粉70g+檸檬皮絲1/2顆<br /><br />本次技法:全蛋+糖油拌合法<br />做法:<br />全蛋打散備用。<br />無鹽奶油放置室溫軟化(約20-23度c)<br /><br />180/180 烘烤約35-38分。<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGIVUFNRH-bKSxYX8efv8DHE_THuJ0OGVoHTKfbuqjeX9LxoD9J4k_QC20qfYlg1DsXkSZA79kv2dRlM0YZ1L1FptaikHhvf3Q9rza7ty-IjqqtuCJb7jmZBSLHbF_KcaBeBzW-QIQfRy/s1600/IMG_6123.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGIVUFNRH-bKSxYX8efv8DHE_THuJ0OGVoHTKfbuqjeX9LxoD9J4k_QC20qfYlg1DsXkSZA79kv2dRlM0YZ1L1FptaikHhvf3Q9rza7ty-IjqqtuCJb7jmZBSLHbF_KcaBeBzW-QIQfRy/s400/IMG_6123.JPG" width="400" /></a></div>
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-10897118763457715632018-06-02T15:00:00.000+08:002018-06-07T11:23:09.310+08:00低醣甜點--伯爵紅茶戚風蛋糕<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UAKJ0JwXUv1rDURSpAFKA6zAyFq5LpvbooAm2t3oL-WNJkx6r_-qe5E_hMW-QIfnd-b0aI7E8v3PN37uJj6skfbnl8zisbFyLjas9uxp7C8Uek2-rYqr4kmVkVjp3NMWeibpWewrkirS/s1600/IMG_6079.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UAKJ0JwXUv1rDURSpAFKA6zAyFq5LpvbooAm2t3oL-WNJkx6r_-qe5E_hMW-QIfnd-b0aI7E8v3PN37uJj6skfbnl8zisbFyLjas9uxp7C8Uek2-rYqr4kmVkVjp3NMWeibpWewrkirS/s640/IMG_6079.jpg" width="640" /></a><br />
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今日下午茶甜點做了一顆低醣版的伯爵紅茶戚風蛋糕,將原本所需的麵粉替換為淺焙黃豆粉。<br />
<a name='more'></a><br />
<<伯爵紅茶戚風蛋糕(低醣版)>><br />
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材料:<br />
A.<br />
蛋黃 3顆<br />
羅漢果糖 5g<br />
橄欖油 30g<br />
鮮奶 60g<br />
淺焙黃豆粉 50g<br />
伯爵茶包 1包<br />
B.<br />
蛋白 3顆<br />
赤藻醣醇 25g<br />
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烘烤(使用烘王烤箱):170/170 20分, 150/170 10分<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_okJwmcym-i-XcvHVAYiskl4Ya4WUNcGrAbv6nzoZhES_xzH1B7IBFL0AaobYr6qIGRk49j0U7Qf9dyJhrEdavhJ2njE16PeaRyraCVuxclFx5leWcN_16OOsXa-09K6woGTBfMIgcdl1/s1600/IMG_6078.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_okJwmcym-i-XcvHVAYiskl4Ya4WUNcGrAbv6nzoZhES_xzH1B7IBFL0AaobYr6qIGRk49j0U7Qf9dyJhrEdavhJ2njE16PeaRyraCVuxclFx5leWcN_16OOsXa-09K6woGTBfMIgcdl1/s320/IMG_6078.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp9r4ThZZJWqXqVRvS43wptEJfmt4ulp8liT03B3_NZ1IxW6AXKJfuoGR4sXOmgud8nwizvrcn6v3vQjXEhZ7pU314nLXQAWtQJYrsao8mBYc4qMOs-UDKBwvVN1juTzCApVugjaAQkv8/s1600/IMG_6077.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp9r4ThZZJWqXqVRvS43wptEJfmt4ulp8liT03B3_NZ1IxW6AXKJfuoGR4sXOmgud8nwizvrcn6v3vQjXEhZ7pU314nLXQAWtQJYrsao8mBYc4qMOs-UDKBwvVN1juTzCApVugjaAQkv8/s320/IMG_6077.jpg" width="240" /></a></div>
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-64703346406827998212018-06-01T19:30:00.000+08:002018-06-07T11:04:33.901+08:00經典磅蛋糕--檸檬糖霜磅蛋糕(粉油拌合法)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBxuvHgVXf63Zzhv0tJXPLlBbzTM8Ne6vQ6kYLObs3c4e78T1HqImjmydRD5kMrPqfmBFt0W2IcTOtHWoZ7cDD-CEZtgURZTBUHvGe-qDJEKq_X1n691o2iiwScvAHMzBbPCRRGiT6kwO/s1600/IMG_6050.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBxuvHgVXf63Zzhv0tJXPLlBbzTM8Ne6vQ6kYLObs3c4e78T1HqImjmydRD5kMrPqfmBFt0W2IcTOtHWoZ7cDD-CEZtgURZTBUHvGe-qDJEKq_X1n691o2iiwScvAHMzBbPCRRGiT6kwO/s640/IMG_6050.jpg" width="640" /></a><br />
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淋上滿滿的糖霜,像大峽谷洩下的瀑布,經典檸檬糖霜磅蛋糕。<br />
聖誕老公公已經準備好叉子並張大嘴巴站在一旁... ^^哈哈!~<br />
<a name='more'></a><br />
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<b><span style="color: #783f04;"><<經典磅蛋糕(檸檬風味)>></span></b><br />
材料:<br />
雞蛋 3顆(淨重150g)<br />
白砂糖 150g<br />
無鹽發酵奶油 150g<br />
低筋麵粉 150g<br />
檸檬汁 1/2顆<br />
檸檬皮 1/2顆<br />
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淋面糖霜:</div>
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檸檬汁15g+糖粉70g+檸檬皮絲1/2顆<br />
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粉油拌合法<br />
180/180 烘烤約35-40分。<br />
使用5.5x33x5.5cm長形模。<br />
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-89180467234109545412018-05-21T07:30:00.000+08:002018-05-21T20:18:56.857+08:00低醣麵包--香蔥起司餐包<div class="separator" style="clear: both; text-align: center;">
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昨晚睡前烤了餐包作為今日的早餐:蔥蔥起司餐包(低醣版)<br />
吃完2顆就超飽的呢!<br />
<a name='more'></a><br />
材料:(共做6個)<br />
淺焙大豆粉 120g<br />
小麥蛋白粉 80g<br />
羅漢果糖 6g<br />
橄欖油 10g<br />
白神酵母 4g<br />
溫水(35度C) 160~180g<br />
乳酪絲 30g<br />
青蔥 30g<br />
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全蛋液 適量<br />
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白芝麻粒 少許<br />
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做法:<br />
大豆粉與小麥蛋白粉混合過篩備用。<br />
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<span style="color: black; font-size: small;">將粉類、糖、酵母、鹽、油倒入攪拌器內攪拌5分鐘。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQtHtsfb2u0HL7yfAhoGeAconRodAdMZEzwiAScjOn41eGxT2PTBX3_8ZIg8Lep6wNPBufFE1ihe1qebjnUlpu-keW1x_yDCWImlhVINPnB9BL5T0UL2kJqJ_dYmHT6J6f2l-lFh1lEi3/s1600/IMG_5902.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQtHtsfb2u0HL7yfAhoGeAconRodAdMZEzwiAScjOn41eGxT2PTBX3_8ZIg8Lep6wNPBufFE1ihe1qebjnUlpu-keW1x_yDCWImlhVINPnB9BL5T0UL2kJqJ_dYmHT6J6f2l-lFh1lEi3/s400/IMG_5902.JPG" width="400" /></a></div>
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至材料完全融合成團即可。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AKx97Fjk1xe6TPmvg3SjljQY8oYcTGBeIYFxmTRN4mSmzUdkd0WOC8D6WHr0M1bC2DhshqfZU_uPwQAVt5sZp-szZQvROEJhQX5CgprIMGybaTFxeoWrtU8wIt9hrpuVekk8oYZkYP-Q/s1600/IMG_5903.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AKx97Fjk1xe6TPmvg3SjljQY8oYcTGBeIYFxmTRN4mSmzUdkd0WOC8D6WHr0M1bC2DhshqfZU_uPwQAVt5sZp-szZQvROEJhQX5CgprIMGybaTFxeoWrtU8wIt9hrpuVekk8oYZkYP-Q/s400/IMG_5903.JPG" width="400" /></a></div>
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準備好切小段的青蔥與乳酪絲。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCQSez71tUSeS02yICuZMTuzh7_erxYSQEi5_4nLzA48JXUnf_k4Y2dNdHianFryzYblReyFZLIRPzvjgZYhX_Yw3-aG8arbQb7sEWwQW58qfX_JMcWklI9i3SIDhMRjSm5p9vctAgCMu/s1600/IMG_5904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCQSez71tUSeS02yICuZMTuzh7_erxYSQEi5_4nLzA48JXUnf_k4Y2dNdHianFryzYblReyFZLIRPzvjgZYhX_Yw3-aG8arbQb7sEWwQW58qfX_JMcWklI9i3SIDhMRjSm5p9vctAgCMu/s400/IMG_5904.JPG" width="400" /></a></div>
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可在揉麵墊上將配料揉入,或是再放回攪拌機內攪打至均勻。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2gcnnhYtbxI7hl5Del8TwU1S_c9zebcxIhjCYweHgCp22VbOhmMmM7GhZq6GvA6lADF6o-zjFKomTWxSH9-W1o2Vr7LFM_q3uiyJumKjW00_AMye8QjUENX9H2BPGV_nmfJrQSK8DY2P/s1600/IMG_5905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2gcnnhYtbxI7hl5Del8TwU1S_c9zebcxIhjCYweHgCp22VbOhmMmM7GhZq6GvA6lADF6o-zjFKomTWxSH9-W1o2Vr7LFM_q3uiyJumKjW00_AMye8QjUENX9H2BPGV_nmfJrQSK8DY2P/s400/IMG_5905.JPG" width="400" /></a></div>
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待配料都揉進去了,整理成團狀即可。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGd7H2z1k28g2cI3Ji4_cv5rJZ5FjZUn9ulZLPXxA4nEi93XMkW4UF2Wluq-VKBVGL5hNl28FEzibI08bypKvBuP0IOik7mgWdlzTN7k4xEEEakOACQKuN5mgpsfoJRfZmSDxQDmQEQi2e/s1600/IMG_5906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGd7H2z1k28g2cI3Ji4_cv5rJZ5FjZUn9ulZLPXxA4nEi93XMkW4UF2Wluq-VKBVGL5hNl28FEzibI08bypKvBuP0IOik7mgWdlzTN7k4xEEEakOACQKuN5mgpsfoJRfZmSDxQDmQEQi2e/s400/IMG_5906.JPG" width="400" /></a></div>
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將麵團以保鮮膜或塑膠袋覆蓋住,放置溫暖的地方進行第一次發酵。<br />
約45~60分鐘(35度C)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYMs7aqroEcFsAE-HKOa7M1qqt9j3UwyR1yijQI959PBrzL5-vAiHyInV_5TnoOzom9Xqoy4gaQDuVMOBLhjwIjBGC0C2IHJSMefsvnxGcPIwuvZbTUCLmVVfK-No6vuae6tGW3SeBVTH/s1600/IMG_5907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYMs7aqroEcFsAE-HKOa7M1qqt9j3UwyR1yijQI959PBrzL5-vAiHyInV_5TnoOzom9Xqoy4gaQDuVMOBLhjwIjBGC0C2IHJSMefsvnxGcPIwuvZbTUCLmVVfK-No6vuae6tGW3SeBVTH/s400/IMG_5907.JPG" width="400" /></a></div>
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發酵完成後分割為6等分。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7KwvcYxBO_1dafnLEpU8GXsU6e6M9VludCl38vShtvWENYtmk7dxQsXJ1TZNVupieC6MJTglq0jjEM-b8IAHlJtkCLXJq6k5Z_AQXZazw-pIbNy0DitUDsd-8sDRl1mPG50uy42tXkdF/s1600/IMG_5919.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7KwvcYxBO_1dafnLEpU8GXsU6e6M9VludCl38vShtvWENYtmk7dxQsXJ1TZNVupieC6MJTglq0jjEM-b8IAHlJtkCLXJq6k5Z_AQXZazw-pIbNy0DitUDsd-8sDRl1mPG50uy42tXkdF/s400/IMG_5919.JPG" width="400" /></a></div>
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再整理為小圓球。<br />
放置等第二次發酵,約60分(35度C)。<br />
最後30分鐘請先轉200度C預熱烤箱。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fi7Mpt0bifAqjNJQmwBzfufMR31eBHUEEnCOXQNf1hU1HsiYuw492IdjleCN1gGM4lfvbLdUtgJVOadyXwslgBdiBVyMjpIdzX3vloAbfE6O2_5GUcT6tcFT_u5NGywaVLqRAqiWPdu1/s1600/IMG_5920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fi7Mpt0bifAqjNJQmwBzfufMR31eBHUEEnCOXQNf1hU1HsiYuw492IdjleCN1gGM4lfvbLdUtgJVOadyXwslgBdiBVyMjpIdzX3vloAbfE6O2_5GUcT6tcFT_u5NGywaVLqRAqiWPdu1/s400/IMG_5920.JPG" width="400" /></a></div>
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發酵完成後將小麵團小心移至烤盤上,上方表面均勻塗上一層薄薄的蛋液。<br />
再撒上少許白芝麻粒裝飾。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhzsFaLqoYhaQgmaNFOmYy5QIjLras2qWXs_4en3sIoQnryF4vndIhBUsAiC9n8VHQ1CI1SJbm9a5cRX7fmkfGtLDM_gxr5Mu6hc6O43nsroLSxV1cNgvj2te4CfrdfGnbxTSiiuTVRkZ/s1600/IMG_5921.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhzsFaLqoYhaQgmaNFOmYy5QIjLras2qWXs_4en3sIoQnryF4vndIhBUsAiC9n8VHQ1CI1SJbm9a5cRX7fmkfGtLDM_gxr5Mu6hc6O43nsroLSxV1cNgvj2te4CfrdfGnbxTSiiuTVRkZ/s400/IMG_5921.JPG" width="400" /></a></div>
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烤箱預熱完成後將麵團送入烤箱,以上火200度/下火180度烘烤約10~13分鐘至表面上色即可。<br />
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烘烤完成後移出烤箱,將小餐包靜置放涼。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRd4rbC1plU1O8-ih7sKgglaJ7S5xTyQqnAAh0dU3wHUsIz6N3x50eKMHmhA-83eu4R1xTwJgqMR0yfV947iqO1SRWENMiZ0dVgL7RbVA-MCCPyQCuRQQSTNu4xJFOFzrRKK89cvKNPeI/s1600/IMG_5923.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRd4rbC1plU1O8-ih7sKgglaJ7S5xTyQqnAAh0dU3wHUsIz6N3x50eKMHmhA-83eu4R1xTwJgqMR0yfV947iqO1SRWENMiZ0dVgL7RbVA-MCCPyQCuRQQSTNu4xJFOFzrRKK89cvKNPeI/s400/IMG_5923.JPG" width="400" /></a></div>
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-70673278935799171922018-05-20T16:00:00.000+08:002018-05-21T19:46:18.711+08:00低醣點心--蘭姆葡萄乾乳酪司康<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxWee9tHnp7dwyMbQ_30JM9yNZGiVnY4Y9u1_9gl-vBCXeUn4cB7A8eKf-SEzz5Jrp2_xThrMfI2Y2eeSBWlkO8dD5vM8aDJhLFJrLf9wmpQOp-QcWc5HKDjjD9wh8sGWVLRxO0RVhclF/s1600/IMG_5900.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxWee9tHnp7dwyMbQ_30JM9yNZGiVnY4Y9u1_9gl-vBCXeUn4cB7A8eKf-SEzz5Jrp2_xThrMfI2Y2eeSBWlkO8dD5vM8aDJhLFJrLf9wmpQOp-QcWc5HKDjjD9wh8sGWVLRxO0RVhclF/s640/IMG_5900.JPG" width="640" /></a></div>
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減肥也要吃點心,但是千萬不可越減越肥呀^^~😂<br />
所以來款低醣版本的~<br />
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材料:<br />
淺焙大豆粉 56g<br />
杏仁粉 14g<br />
馬茲摩拉起司 110g<br />
雞蛋 1顆<br />
橄欖油 10g<br />
羅漢果糖 15g<br />
無鋁泡打粉 1小匙(約3.5g)<br />
蘭姆酒漬葡萄乾 20g<br />
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做法:</div>
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雞蛋與羅漢果糖混合後打散均勻後倒入橄欖油,續攪拌至乳化。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAvqfAvNyF38_CxiKw44cO7oNU2hpiciZhaMN6UWH8KkZvs-1iiV6H-WXSOlgI5OkLfdQcvvrmAOMho1mgwsjTHH7w80W2BnBbjUv0e9fVn6JsHbhJma7zDg7o7IEX7wfkM4o4B_9CKnf/s1600/IMG_5929.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAvqfAvNyF38_CxiKw44cO7oNU2hpiciZhaMN6UWH8KkZvs-1iiV6H-WXSOlgI5OkLfdQcvvrmAOMho1mgwsjTHH7w80W2BnBbjUv0e9fVn6JsHbhJma7zDg7o7IEX7wfkM4o4B_9CKnf/s400/IMG_5929.JPG" width="400" /></a></div>
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大豆粉與杏仁粉混合後過篩,再倒入液體中混拌。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wH-maW5hzsZsazOoQCPnGVB7i_TtregaCbnl-05rhZt53qRdw189eZuZJDBAEqiGYA5T4OlZRgs2L_S7Uykhj9Z69AzwcupN38pb-erFqVlpojd2BgjslPLFiCWmiBm4lNCwfZTY13vb/s1600/IMG_5930.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wH-maW5hzsZsazOoQCPnGVB7i_TtregaCbnl-05rhZt53qRdw189eZuZJDBAEqiGYA5T4OlZRgs2L_S7Uykhj9Z69AzwcupN38pb-erFqVlpojd2BgjslPLFiCWmiBm4lNCwfZTY13vb/s400/IMG_5930.JPG" width="400" /></a></div>
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接著倒入乳酪絲。<br />
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混拌至成團。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iFeOAYywjBXqOMRd0jZUjHzKthPqcqJC6JccmyhiQeXRyFkO_dSC1KiqzNI1IEZDx6nRaVeG2DTdjMAxmdgSRf62kXyTUWDIA5fnWh93oKCtZUZX6v3yrR_-q3UczCvd8OyAh6hfVEy7/s1600/IMG_5887.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iFeOAYywjBXqOMRd0jZUjHzKthPqcqJC6JccmyhiQeXRyFkO_dSC1KiqzNI1IEZDx6nRaVeG2DTdjMAxmdgSRf62kXyTUWDIA5fnWh93oKCtZUZX6v3yrR_-q3UczCvd8OyAh6hfVEy7/s400/IMG_5887.JPG" width="400" /></a></div>
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最後加入切碎的酒漬葡萄乾(記得要瀝乾水份。)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlItDUcY-tjJFXedT4pC8cBXte7H2fABusyUgIa7mnIGQToHS4M0p_wInOHUirQ57j2wkbywmY2SZ1YMwQjhi-qU1LDCY9x-J0VZJ7-uH7QRTSR46qupxtR9crpdKB3sytbh2GGUmRbvxy/s1600/IMG_5888.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlItDUcY-tjJFXedT4pC8cBXte7H2fABusyUgIa7mnIGQToHS4M0p_wInOHUirQ57j2wkbywmY2SZ1YMwQjhi-qU1LDCY9x-J0VZJ7-uH7QRTSR46qupxtR9crpdKB3sytbh2GGUmRbvxy/s400/IMG_5888.JPG" width="400" /></a></div>
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混合完畢後以保鮮膜包裹住,靜置15~20分鐘。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQ_7OIPp8JykIwhQJot1SpuYv4dcRu_LppyIfMfKYkJTp1l8C48jgpoeIx0jXbcZgphv_a507g7uciPG9bWuhYdmlJhnqeeUkw9BK90KXnJ4dDf4L693M8F-QDcwbQeqsOqBNWqLQ_E_a/s1600/IMG_5889.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQ_7OIPp8JykIwhQJot1SpuYv4dcRu_LppyIfMfKYkJTp1l8C48jgpoeIx0jXbcZgphv_a507g7uciPG9bWuhYdmlJhnqeeUkw9BK90KXnJ4dDf4L693M8F-QDcwbQeqsOqBNWqLQ_E_a/s400/IMG_5889.JPG" width="400" /></a></div>
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靜置過後整理成約2cm厚的高度。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRE2saXvMLSu2cmIEeLLfbKCnR2uuOFQM0UiShglqQgbnaKqgqRZk2NxlBC8b6Kq9Lad4uFzrLJKbA94n6f_TyxqLSVXRagfRmJxwr9hVv0ailoAi4oWe0j5uT_oW3W7q5EKdFDb5Y9UB/s1600/IMG_5890.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRE2saXvMLSu2cmIEeLLfbKCnR2uuOFQM0UiShglqQgbnaKqgqRZk2NxlBC8b6Kq9Lad4uFzrLJKbA94n6f_TyxqLSVXRagfRmJxwr9hVv0ailoAi4oWe0j5uT_oW3W7q5EKdFDb5Y9UB/s400/IMG_5890.JPG" width="400" /></a></div>
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以5cm的圓形模切割後擺放在烤盤上。 烤箱請先轉180度預熱。<br />
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在司康上方表面塗抹些許蛋黃,可使烘烤後成品表面增色。<br />
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塗抹時須小心勿讓蛋黃液流下,附著在烤盤上的最好擦掉,避免烘烤時先焦化。<br />
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烤箱預熱完成後將司康送入烤箱,以上火180/下火160烘烤約16~18分鐘。<br />
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每個人家中烤箱的功率不同,請自行斟酌調整烤溫與時間。<br />
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紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-62693660734625736882018-05-18T18:00:00.000+08:002018-05-21T20:21:03.657+08:00低醣麵包--大蒜軟法<div class="separator" style="clear: both; text-align: center;">
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偽大蒜軟法麵包(低醣版)<br />
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話說最近在進行低醣飲食減肥,因此想吃主食也一定要低醣才行呀!~<br />
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今天烤了~偽軟法,大蒜後來進爐後才想到要加,所以中途烤了一半時間才又將麵包拿出來加上大蒜,所以顏色趕不及跟麵包同時上(不過比較有蒜味^^")<br />
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吃了幾片就非常有飽足感了呢!<br />
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材料:(可做三長條,每條醣質約8.6g)<br />
淺焙大豆粉 110g<br />
小麥蛋白粉 90g<br />
鹽 2g<br />
和三盆糖 8g<br />
黑芝麻 5g<br />
白神酵母 4g<br />
無鹽發酵奶油 15g<br />
溫水(35度C) 160~180g<br />
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做法:<br />
大豆粉與小麥蛋白粉混合後過篩。<br />
再加入其他材料攪打成麵團。<br />
第一次發酵45分(35度C)<br />
排氣分割滾圓<br />
中間靜置15分<br />
整形成長條狀<br />
最後發酵60分(35度C)<br />
烘烤:200度,15-18分<br />
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幫媽麻顧烤箱的噗噗^^~<br />
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<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-26124927113256829832018-05-17T11:30:00.000+08:002018-06-26T11:13:25.271+08:005月17日 夫妻便當--低醣版餐盒<div class="separator" style="clear: both; text-align: center;">
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《今日夫妻飯盒》<br />
最近在實行減肥計畫,所以今天中午製作了低醣餐,沒放澱粉類食材<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa1/1/16/1f61d.png" />😝<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa1/1/16/1f61d.png" />😝,用蒟蒻替代主食。<br />
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<span style="color: purple;"><b><span style="color: purple;">飯盒菜色:</span><br /><span style="color: #e69138;">吻仔魚香蔥玉子燒</span><br /><span style="color: #783f04;">醬燒蒟蒻豬肉捲</span><br /><span style="color: #660000;">薑菇油拌地瓜葉</span><br /><span style="color: purple;">桔醬蕃茄、</span><span style="color: #274e13;">清燙秋葵</span></b></span><br />
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聖誕老公公在ㄧ旁喊:我不要減肥!我要吃澱粉!<br />
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好啦!好啦!早知道你會這麼說<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/f4/1/16/1f60f.png" />😏<br />
拿出ㄧ顆早買好的卦包...(遞~)<br />
給你吃肥一點~<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/f52/1/16/1f923.png" />🤣<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/f52/1/16/1f923.png" />🤣<img src="https://static.xx.fbcdn.net/images/emoji.php/v9/f52/1/16/1f923.png" />🤣<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjip8NHObiy0ht71X8Pt9qftzstpLAK6zY8S_I-L51Hrlb6taaKRiQKqtDh4KIekq5GzLc6N5ZqggSqsxixOSFw8K50Utuh8zvuVKbcq_NqkntoA4jmI2ko_5nAYehniQZv0ph1Slo7EWtI/s1600/IMG_5867.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjip8NHObiy0ht71X8Pt9qftzstpLAK6zY8S_I-L51Hrlb6taaKRiQKqtDh4KIekq5GzLc6N5ZqggSqsxixOSFw8K50Utuh8zvuVKbcq_NqkntoA4jmI2ko_5nAYehniQZv0ph1Slo7EWtI/s400/IMG_5867.JPG" width="300" /></a></div>
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<a href="https://www.facebook.com/hashtag/%E4%BD%8E%E9%86%A3%E9%A4%90%E9%A3%9F?source=feed_text">#低醣餐食</a><br />
<a href="https://www.facebook.com/hashtag/%E5%A4%AB%E5%A9%A6%E5%BC%81%E5%BD%93?source=feed_text">#夫婦弁当</a><br />
<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-3214668704736811112018-05-10T15:43:00.000+08:002018-06-20T21:00:44.469+08:002018年6月份和菓子課程<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #274e13; font-size: large;">端午節特設課程:</span></b><b><span style="font-size: large;">三色柏餅(2500元)</span></b><br />
難易度:✭✭✩✩✩<br />
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上課日期:<br />
6/03(一) 1300-1700 (*已額滿)<br />
<span style="color: #660000;">*本課程成品為全素食品。</span><br />
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<span style="color: #990000; font-size: large;"><b>和菓系統基礎七:流菓子(b)--傳統小豆練羊羹(2500元)</b></span><br />
難易度:✭✭✩✩✩<br />
上課日期:<br />
6/09(六) 1300-1700 (*已額滿)<br />
6/12(二) 1200-1600 (*已額滿)<br />
<span style="caret-color: rgb(102, 0, 0); color: #660000;">*本課程成品為全素食品。</span><br />
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<span style="color: #274e13;"><b><span style="font-size: large;">端午節特設課程:和菓外郎粽</span></b><b><span style="font-size: large;">(2500元)</span></b></span><br />
難易度:✭✭✩✩✩<br />
上課日期:<br />
6/17(日)1300-1700<br />
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本堂課將指導每位同學實際製作一串外郎粽,包裹及傳統綁粽技法,本年度僅開ㄧ堂課,名額有限,歡迎有興趣的同學前來報名參加。<br />
<span style="caret-color: rgb(102, 0, 0); color: #660000;">*本課程成品為全素食品。</span><br />
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外郎粽為黑糖肉桂及蜂蜜柚香,2種口味。<br />
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<span style="color: purple; font-size: large;"><b>和菓系統基礎八:餅菓子(a)--京都御手洗團子&胡麻團子(2500元)</b></span><br />
難易度:✭✭✩✩✩<br />
<br />
上課日期:<br />
6/21(四) 1300-1700<br />
6/22(五) 1200-1600 (*已額滿)<br />
6/28(四) 1300-1700<br />
6/30(六) 1200-1600 (*已額滿)<br />
<span style="caret-color: rgb(102, 0, 0); color: #660000;">*本課程成品為全素食品。</span><br />
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<b><span style="color: #b45f06; font-size: large;">平鍋物:和菓若鮎焼(香魚燒)</span></b><br />
難易度:✭✭✭✩✩<br />
上課日期:<br />
6/21(四) 1300-1700<br />
6/22(五) 1200-1600 (*已額滿)<br />
6/28(四) 1300-1700<br />
6/30(六) 1200-1600<br />
<br />
鮎焼為6月份起皆可在日本和菓子店發現的和菓子點心,外皮煎製為恰到好處的金黃色澤,再包裹入著香軟柔嫩的求肥。與銅鑼燒同並列為老少閒宜的燒菓子點心前幾名呢!<br />
<span style="caret-color: rgb(102, 0, 0); color: #660000;">*本課程成品為蛋素食品。</span><br />
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<br style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px;" />
<a href="https://www.facebook.com/hashtag/%E6%95%99%E5%AE%A4%E4%BD%8F%E5%9D%80?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#教室住址</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">:台北市萬華區萬大路182號2樓</span><br />
<br style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px;" />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#報名方式</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">:</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">1. 請E-mail 至cookpark.tw@gmail.com,或直接私訊紗里奈老師。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。</span><br />
<br style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px;" />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E9%A0%88%E7%9F%A5?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#報名須知</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">&注意事項:</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">1. 報名者須年滿18歲,且限定本人親自報名。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">2. 報名後須先完成匯款以確保名額。請在報名後5~7日內完成匯款以保留名額。 報名後一週內若未完成匯款,將自動取消名額不另行通知。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">3. 完成匯款後則無法取消退費, 若因故無法上課可轉讓他人。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">4. 教室場地有限,為維護其他學員權益,請勿攜伴或攜帶孩童參加。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">5. 維護&尊重講師著作權,課程進行期間禁止錄音、錄影,無法同意者請勿報名。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">6. 一經報名確認後,紗里奈教室並不會在課前主動發送上課提醒通知,請各位學員務必自行記好上課日期時間及地點。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">7. 若遇報名後常常取消達3次以上將會列入黑名單,永不被允許再參加任何課程。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">8. 紗里奈教室保留課程相關異動權利。</span>紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-8905244063509666332018-04-15T00:43:00.000+08:002018-05-11T16:13:07.801+08:002018年5月份和菓子課程<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-size: large;"><b>焼菓子課程:桃山(春桜&青梅)(2600元)</b></span><br />
難易度:✭✭✩✩✩<br />
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桃山使用了白豆沙添加蛋黃製作和菓基礎用餡:黃味餡,再逐次添加寒梅粉揉製成有延展性的外皮,再包入季節性食材—青梅餡,更可依照季節風景捏製成各式喜愛的形狀,吃起來鬆軟可口,入口即化,雖製作過程繁瑣,但喜愛和菓傳統點心的同學們,千萬不可錯過。<br />
本課程成品為蛋奶素可食, 無麩質點心。<br />
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<a href="https://www.facebook.com/hashtag/%E8%AA%B2%E7%A8%8B%E5%85%A7%E5%AE%B9?source=feed_text">#課程內容</a>:<br />
1.. 桃山外皮製作。(每人一份完全實作)<br />
2.. 青梅內餡製作。(老師統一示範)<br />
3.. 包餡技巧說明與實作。<br />
4.. 烘烤注意事項說明。<br />
5.. 每人可帶回約10顆桃山點心。<br />
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上課日期:<br />
5/5(六) 1300-1700<br />
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<span style="color: #783f04; font-size: large;"><b>和菓系統基礎五:技法練習(分割、包餡、成形)--利休饅頭(2500元)</b></span><br />
難易度:✭✭✩✩✩<br />
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本堂課會指導學員正確的分割、包餡、成形技法。一人一組實作課程。<br />
本堂課特別選用最高級波照間島黑糖為主要食材來製作利休饅頭,內餡為紗里奈教室自製無油低糖紅豆沙餡,成品全素可食。<br />
和菓子所稱之『饅頭』,與一般生活中大家所認知的主食用饅頭大不相同,本課程成品每顆大小約為一口大小,香甜黑糖風味迷人,是老少皆宜的和菓小點。<br />
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上課日期:<br />
5/12(六) 1300-1700 <br />
5/15(二) 1200-1600<br />
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<span style="color: #4c1130; font-size: large;"><b>(減糖版)法式馬卡龍專修完全實作課(2500元)</b></span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">難易度:✭</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✭</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✭</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✩</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✩</span><br />
5/20(日) 1200-1730<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-GOjtGM10aBCfGozxkl9HHsT_6_5AjjYEaehdRBflyBia1QNzZd7c1TQ1buAEC6GvzVoZ2YWYaM5UA3E5olQvtJHXDFFdsnSk6PhCOC5W-Y6s_aq1LeALs-Odptz2TlhZMYtlcOFzltB/s1600/%25E7%25B4%25AB%25E9%2599%25BD%25E8%258A%25B11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="600" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-GOjtGM10aBCfGozxkl9HHsT_6_5AjjYEaehdRBflyBia1QNzZd7c1TQ1buAEC6GvzVoZ2YWYaM5UA3E5olQvtJHXDFFdsnSk6PhCOC5W-Y6s_aq1LeALs-Odptz2TlhZMYtlcOFzltB/s640/%25E7%25B4%25AB%25E9%2599%25BD%25E8%258A%25B11.jpg" width="640" /></a></div>
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<span style="color: #741b47; font-size: large;"><b>和菓系統基礎六:流菓子(a)--基礎錦玉羹實作&菓子--紫陽花(2500元)</b></span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">難易度:✭</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✭</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✩</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✩</span><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">✩</span><br />
5/26(六) 1300-1700 (*已額滿)<br />
5/27(日) 1300-1700 (*已額滿)<br />
5/29(二) 1200-1600 (*已額滿)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiSytcT2TPld2BWHvKNHHPF4Sy_D792zY-ixFjKvwXsmbUMLHnelK2-dqEzZLzQQGYFRmtkbvhPPnX7XQB5-LVLLUXhYXJ670zyNJczezseeA9qoR7ms3mJGOeERbK8fZP9yvTYGAqvtB/s1600/%25E7%25B9%2594%25E9%2583%25A8%25E9%25A5%2585%25E9%25A0%25AD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="221" data-original-width="300" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiSytcT2TPld2BWHvKNHHPF4Sy_D792zY-ixFjKvwXsmbUMLHnelK2-dqEzZLzQQGYFRmtkbvhPPnX7XQB5-LVLLUXhYXJ670zyNJczezseeA9qoR7ms3mJGOeERbK8fZP9yvTYGAqvtB/s640/%25E7%25B9%2594%25E9%2583%25A8%25E9%25A5%2585%25E9%25A0%25AD.jpg" width="640" /></a></div>
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<span style="color: #38761d; font-size: large;"><b>蒸菓子:織部饅頭(薯蕷)(2800元)</b></span><br />
難易度:✭✭✭✭✩<br />
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薯蕷饅頭為饅頭類別的最上級課程,使用了山藥磨泥後添加糖再混入上用米粉後包餡蒸製而成,也由於山藥的微膨發效果,因此此款饅頭無須添加任何膨脹劑,雖然做工上有技術上的困難度,但有興趣的同學不妨來挑戰看看吧!<br />
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上課日期:<br />
5/19(六) 1300-1700<br />
5/30(三) 1200-1600<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E9%A0%88%E7%9F%A5?source=feed_text">#報名須知</a>&注意事項:<br />
1. 報名者須滿18歲,且限定本人親自報名。<br />
2. 報名後須先完成匯款以確保名額。請在報名後5~7日內完成匯款以保留名額。 報名後一週內若未完成匯款,將自動取消名額不另行通知。<br />
3. 完成匯款後則無法取消退費, 若因故無法上課可轉讓他人。<br />
4. 教室場地有限,為維護其他學員權益,請勿攜伴或攜帶孩童參加。<br />
5. 維護&尊重講師著作權,課程進行期間禁止錄音、錄影,無法同意者請勿報名。<br />
6. 一經報名確認後,紗里奈教室並不會在課前主動發送上課提醒通知,請各位學員務必自行記好上課日期時間及地點。<br />
7. 若遇報名後常常取消達3次以上將會列入黑名單,永不被允許再參加任何課程。<br />
8. 紗里奈教室保留課程相關異動權利。<br />
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<a href="https://www.facebook.com/hashtag/%E6%95%99%E5%AE%A4%E4%BD%8F%E5%9D%80?source=feed_text">#教室住址</a>:台北市萬華區萬大路182號2樓紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-45967901161663329492018-03-10T22:23:00.000+08:002018-04-20T00:46:20.175+08:002018年4月份課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrp7GKcj7RolVcbbyajxUx_ibckdnAHAqg5pVSgcAXD3-bQ0gF_EhITPOjRGzNppOfYhtl5uqJ9UFQHIeGl9Y_IlB8QFO3cbVE7a8FMqSlL3qM7RC4vc6FL-7_bG1qbgAm70v3TwFcYsS/s1600/%25E6%25A1%259C%25E9%25A4%2585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="692" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrp7GKcj7RolVcbbyajxUx_ibckdnAHAqg5pVSgcAXD3-bQ0gF_EhITPOjRGzNppOfYhtl5uqJ9UFQHIeGl9Y_IlB8QFO3cbVE7a8FMqSlL3qM7RC4vc6FL-7_bG1qbgAm70v3TwFcYsS/s640/%25E6%25A1%259C%25E9%25A4%2585.jpg" width="640" /></a></div>
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4/13(五) 1200-1600 季節菓子:櫻餅<br />
4/14(六) 1300-1700 系統基礎三:白豆沙(*已額滿)<br />
4/15(日) 1300-1700 季節菓子:櫻餅<br />
4/17(二) 1200-1600 基礎系統三:白豆沙<br />
4/21(六) 1300-1700 焼菓子:桃山(春桜&青梅)<br />
4/24(二) 1200-1600 焼菓子:桃山(春桜&青梅)<br />
4/28(六) 1300-1700 系統基礎四:基礎求肥菓子(*已額滿)<br />
4/30(一) 1200-1400 季節菓子:三色柏餅<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-cPqPIjw1sXo03hZSz2hxPihrHY51zqbu2Y9quVlnOlGwYtOG1lXKu6EyUzQyTKq-dDAWoZTQU3s8hDpMN0Uwtxed7tIT4654Zt2LIHGEh-GWIShZw2hClFBB2SGMGsqfMiyEFEO_8io/s1600/%25E6%259F%258F%25E9%25A4%2585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-cPqPIjw1sXo03hZSz2hxPihrHY51zqbu2Y9quVlnOlGwYtOG1lXKu6EyUzQyTKq-dDAWoZTQU3s8hDpMN0Uwtxed7tIT4654Zt2LIHGEh-GWIShZw2hClFBB2SGMGsqfMiyEFEO_8io/s640/%25E6%259F%258F%25E9%25A4%2585.jpg" width="480" /></a></div>
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<a href="https://www.facebook.com/hashtag/%E6%95%99%E5%AE%A4%E4%BD%8F%E5%9D%80?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#教室住址</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">:台北市萬華區萬大路182號2樓</span><br />
<br style="color: #333333; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px;" />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#報名方式</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">:</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">1. 請E-mail 至cookpark.tw@gmail.com,或直接私訊紗里奈老師。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。</span><br />
<br style="color: #333333; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px;" />
<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E9%A0%88%E7%9F%A5?source=feed_text" style="color: #aa0033; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.489999771118164px; text-decoration: none;">#報名須知</a><span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">&注意事項:</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">1. 報名者須年滿18歲,且限定本人親自報名。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">2. 報名後須先完成匯款以確保名額。請在報名後5~7日內完成匯款以保留名額。 報名後一週內若未完成匯款,將自動取消名額不另行通知。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">3. 完成匯款後則無法取消退費, 若因故無法上課可轉讓他人。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">4. 教室場地有限,為維護其他學員權益,請勿攜伴或攜帶孩童參加。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">5. 維護&尊重講師著作權,課程進行期間禁止錄音、錄影,無法同意者請勿報名。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">6. 一經報名確認後,紗里奈教室並不會在課前主動發送上課提醒通知,請各位學員務必自行記好上課日期時間及地點。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">7. 若遇報名後常常取消達3次以上將會列入黑名單,永不被允許再參加任何課程。</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 14.489999771118164px;">8. 紗里奈教室保留課程相關異動權利。</span>紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-45061723322025079082018-02-15T12:55:00.001+08:002022-10-31T07:39:53.772+08:00和菓子系統基礎課程全十堂 春季班開課(2018年3月班)系統基礎課程(2018年3月班)開放招生:<br />
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系統課程皆為親身實作小班制教學,每班僅收3位學員。<br />
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上課日期:(每堂課依難易度不等,約3.5~4.5H)<br />
<b><span style="color: magenta;">假日班(隔週六下午1點)<br />3/10(六) 、3/24(六) 、4/14(六) 、4/28(六) 、5/12(六) 、5/26(六) 、6/09(六) 、6/23(六) 、7/14(六) 、7/28(六) </span></b><br />
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上課日期:(每堂課依難易度不等,約3.5~4.5H)<br />
<b><span style="color: magenta;">平日班(隔週二中午12點)<br />3/13(二) 、3/27(二) 、4/17(二) 、5/01(二) 、5/15(二) 、5/29(二) 、6/12(二) 、6/26(二) 、7/17(二) 、7/31(二)</span></b> <br />
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詳細內容及"報名辦法"請點選以下表單:<br />
<a href="https://goo.gl/forms/vXIa08CWvPtwjP8F3">https://goo.gl/forms/vXIa08CWvPtwjP8F3</a><br />
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<span style="color: purple;"><b><u>系統基礎課程10堂內容:</u></b></span><br />
<span style="color: purple;">和菓系統基礎一:製餡(a)-紅豆粒餡實作&秋荻餅(或春牡丹餅)</span><br />
<span style="color: purple;">和菓系統基礎二:製餡(b)-紅豆沙餡實作&京菓子--烏羽玉</span><br />
<span style="color: purple;">和菓系統基礎三:製餡(c)-白豆沙餡實作&黃味餡製作</span><br />
<span style="color: purple;">和菓系統基礎四:基礎求肥餅實作&求肥菓子--霜柚餅</span><br />
<span style="color: purple;">和菓系統基礎五:技法練習(分割、包餡、成形)--利休饅頭</span><br />
<span style="color: purple;">和菓系統基礎六:流菓子(a)--基礎錦玉羹實作&菓子--紫陽花</span><br />
<span style="color: purple;">和菓系統基礎七:流菓子(b)--傳統小豆練羊羹</span><br />
<span style="color: purple;">和菓系統基礎八:餅菓子(a)--京都御手洗團子&胡麻團子</span><br />
<span style="color: purple;">和菓系統基礎九:餅菓子(b)--豆大福&艾草大福(燒大福)</span><br />
<span style="color: purple;">和菓系統基礎十:平鍋物--小倉金鄂燒&芋金鄂燒</span><br />
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★★系統課優點★★<br />
對於”正統和菓子”有興趣的朋友,可選擇此『隔週一堂』的系統基礎課程作為您接觸和菓製作的開端,上課期間我們會將理論與實務並用,可以讓你理解正統和菓的基礎製作精髓,並以基礎為底,接下來有能力嘗試更多種類的進階和菓甜點。<br />
課程上所有配方皆是老師依多年經驗精心設計調整而成,課堂上更會分享書本上學習不到的專業及經驗技巧。<br />
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★系統課皆為完全實作課,只有幾個少數特殊品項會由老師示範操作。<br />
★每堂課皆會附上詳盡的講義,上課時可安心認真實作,不必手忙腳亂抄筆記。<br />
★每堂課皆會帶回一個13x15的流盒大小的甜點(或是6顆菓子)。<br />
★精緻小班教學,每班僅收3位學員喔。一人一組完全實作。<br />
★歡迎完全沒有甜點經驗的同學報名。<br />
★費用:請私訊洽詢。 <br />
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基礎10堂<br />
詳細內容及"報名辦法"請點選以下表單:<br />
<a href="https://goo.gl/forms/vXIa08CWvPtwjP8F3">https://goo.gl/forms/vXIa08CWvPtwjP8F3</a><br />
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<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0tag:blogger.com,1999:blog-6444790277118044023.post-71594830952520517392018-02-10T18:33:00.000+08:002018-03-30T22:24:28.184+08:002018年3月份課程表<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhBJQw7ZKC1xeb_-8nhlNuc0EE-RVMCx4tSoIz7fRNwA8zWCsTGqQc80uCqQrpN60euY6Y4kgeUwHKpv1_ddnSZCVAO23GiNIZmv3BbCX5tAM7oApOFnlwbarzWndPnL1yfoRNkJ0vy3v/s1600/%25E7%2594%259F%25E5%2585%25AB%25E3%2583%2584%25E6%25A9%258B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="300" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhBJQw7ZKC1xeb_-8nhlNuc0EE-RVMCx4tSoIz7fRNwA8zWCsTGqQc80uCqQrpN60euY6Y4kgeUwHKpv1_ddnSZCVAO23GiNIZmv3BbCX5tAM7oApOFnlwbarzWndPnL1yfoRNkJ0vy3v/s640/%25E7%2594%259F%25E5%2585%25AB%25E3%2583%2584%25E6%25A9%258B.jpg" width="640" /></a></div>
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<b><span style="color: #93c47d; font-size: large;">京都銘菓-生八橋(肉桂、抹茶雙口味)實作 (NTD2000)</span></b><br />
難易度:✭✩✩✩✩<br />
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上課日期:<br />
3/4(日) 1300-1600 (*已額滿)<br />
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<b><span style="color: #660000; font-size: large;">和菓系統基礎一:製餡(a)-紅豆粒餡實作&秋荻餅(或春牡丹餅)</span></b><br />
上課日期:<br />
3/10(六) 1300-1730<br />
3/13(二) 1200-1630<br />
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<b><span style="color: #660000; font-size: large;">和菓系統基礎二:製餡(b)-紅豆沙餡實作&京菓子--烏羽玉(NTD2500)</span></b><br />
上課日期:<br />
3/24(六) 1300-1730<br />
3/25(日) 1000-1430<br />
3/27(二) 1200-1630<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQKoaGdrejHv_z0FWYbcUrudq_ovENlTeDPDuPPyrzBSFAlkXvr2ZF7waUitDfDEgEGjDNlSqUVGM87Zid05h-US4gsj4upERo0rN0d81yUS7VGodXmPNaBcyH_AKqq3ZgSALW1B6HeCj/s1600/%25E6%2598%25A5%25E6%25A1%259C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQKoaGdrejHv_z0FWYbcUrudq_ovENlTeDPDuPPyrzBSFAlkXvr2ZF7waUitDfDEgEGjDNlSqUVGM87Zid05h-US4gsj4upERo0rN0d81yUS7VGodXmPNaBcyH_AKqq3ZgSALW1B6HeCj/s640/%25E6%2598%25A5%25E6%25A1%259C.jpg" width="480" /></a></div>
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<b><span style="color: #c27ba0; font-size: large;">春季外郎上生菓子:春櫻、胡蝶、春袖(NTD2600)</span></b><br />
難易度:✭✭✭✩✩<br />
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和菓子中的『外郎』,為使用米穀粉類與砂糖、水混合後,以蒸製方式製作出的點心,依日本各地區不同而有不同比例不同之配方,因而造就出不同口感。<br />
將外郎應用於上生菓子則能有更多的變化與衍生。<br />
本期春季外郎菓子將指導同學從蒸製外郎皮到包餡塑形,讓每位學員完全實際操作,完成可愛美麗的外郎菓子。<br />
本堂課成品為全素可食(部分內餡會有添加蛋黃)<br />
上課日期:<br />
3/19(一) 1100-1500 (*已額滿)<br />
3/31(六) 1300-1700<br />
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<a href="https://www.facebook.com/hashtag/%E6%95%99%E5%AE%A4%E4%BD%8F%E5%9D%80?source=feed_text" style="color: #aa0033; text-decoration: none;">#教室住址</a>:台北市萬華區萬大路182號2樓<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E6%96%B9%E5%BC%8F?source=feed_text" style="color: #aa0033; text-decoration: none;">#報名方式</a>:<br />
1. 請E-mail 至cookpark.tw@gmail.com,或直接私訊紗里奈老師。<br />
2. 報名時請提供:課程名稱、日期、時間、大名、聯絡電話等。收到信件後會盡快回覆大家進行確認。<br />
3. 若遇額滿可先預約排定候補, 待有同學取消或換日則會優先通知。<br />
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<a href="https://www.facebook.com/hashtag/%E5%A0%B1%E5%90%8D%E9%A0%88%E7%9F%A5?source=feed_text" style="color: #aa0033; text-decoration: none;">#報名須知</a>&注意事項:<br />
1. 報名者須年滿18歲,且限定本人親自報名。<br />
2. 報名後須先完成匯款以確保名額。請在報名後5~7日內完成匯款以保留名額。 報名後一週內若未完成匯款,將自動取消名額不另行通知。<br />
3. 完成匯款後則無法取消退費, 若因故無法上課可轉讓他人。<br />
4. 教室場地有限,為維護其他學員權益,請勿攜伴或攜帶孩童參加。<br />
5. 維護&尊重講師著作權,課程進行期間禁止錄音、錄影,無法同意者請勿報名。<br />
6. 一經報名確認後,紗里奈教室並不會在課前主動發送上課提醒通知,請各位學員務必自行記好上課日期時間及地點。<br />
7. 若遇報名後常常取消達3次以上將會列入黑名單,永不被允許再參加任何課程。<br />
8. 紗里奈教室保留課程相關異動權利。</div>
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<br />紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.com0