山東全麥大饅頭

中筋麵粉 四杯
小麥胚芽 一杯
泡打粉 三茶
匙酵母 兩茶匙
麵筋粉(Gluten) 半杯
溫牛奶 400cc
揉至光滑
醒十分鐘
揉十分鐘 醒十分鐘
揉成形 醒三十分鐘

一般尺寸 約做十二個

中火蒸十五分鐘

Classic Sponge Cake

1 cup shifted cake flour (1 cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.)

1/2 cup + 1 tablespoon sugar

6 large eggs, separated, plus 2 large egg whites

1 teaspoon vanilla extract

1 teaspoon cream of tartar

1. Position rack in the lower third of the oven and preheat to 350F.
2. Shift cake flour, 1 tablespoon sugar, set aside.
3. In a bowl combine egg yolks, 1/4 cup sugar, and vanilla. Medium speed, until pale yellow.
4. In another bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue whipping until foam has increased but no peaks yet. Gradually whisk 1/4 cup sugar, 1 tablespoon at a time. Whip until the whites form moist, soft peaks.
5. Mix 1/4 of the egg whites with the yolk mixture. The pour all of the egg whites into the yolk mixture. Then combine the flour, folding until batter is smooth.
6. Bake until the top of the cake is golden and springs back when lightly touched, 50 to 55minutes, depending on oven. (Mine, only takes about 45 minutes)
7. Turn pan upside down, positioning the edges on cans or inverted glasses. Cool cake completely in the pan, 2 ~ 3 hours.
8. The cake can be stored wrapped tightly in plastic wrap, or freeze, over wrapped with foil, for up to 2 weeks.

Other flavors... Pour into egg yolk mixture during the last moments of beating.

Espresso: Dissolve 1 teaspoon instant espresso powder in 2 teaspoons hot water.

Lemon: Add finely grated zest of 2 lemons.

Orange: Add finely grated zest of 1 large orange.

Baker's Notes: Do not grease the cake pan. This cake needs traction to climb up the sides of the pan and reach it's full height. For the same reason, do not use a pan with a nonstick surface.

山東大饅頭

這一次我媽回台灣七天 因為我超想吃山東饅頭 我就請我媽幫我買幾顆 沒有買到無糖的 我想沒關係 有就已經很好了 但是居然差強人意 吃起來比較像是圓的低糖饅頭 真是有夠偷工減料的
所以我就想說我來試做看看好了

中筋麵粉 五杯
泡打粉 三茶匙
酵母 兩茶匙
麵筋粉(Gluten) 半杯
牛奶適量

揉至光滑 醒十分鐘
揉十分鐘 醒十分鐘
揉成形 醒三十分鐘

應該要發到比原來大兩倍 不要做太大 不然會無法全發

蒸二十分鐘 關火後 馬上拿出來涼 這樣才不會變黃

窩窩頭

一直想要做做看窩窩頭 這一次終於有機會了 沒想到還蠻容易的 材料的部分就是一比一的黃豆粉或其他種類的粉和玉米粉 主要是溫水的部分 我用的是牛奶 不過好像沒有加太夠 我是想說加到可以捏成一個陀陀的溼度就好了 不過我又回去看了一下網上的食譜 溼度好像是應該要可以用擠的那樣 所以就要比較濕一點 因為我的不夠濕 所以我就選擇用電鍋蒸 我想這樣應該就可以補足那個溼度

如果會怕太硬的話 可以建議將某部分的雜糧粉改為麵粉

所謂的雜糧粉就是我用五榖米磨成粉 加入 felxseed 小麥胚芽 少許的麵粉 調製而成的
我本來是計畫作麵包用的 但是一直都沒有時間去在嘗試一次 所以那個粉就一直放在那邊 變成我在煮玉米農湯 或是需要用到麵粉的時候我都會加一點來用

雜糧粉 : 玉米粉
1:1
溫水 ... 適量(40℃)

Pumpkin Cheesecake

I usually just use the recipe that's on the back of the cream cheese box. It come out pretty good, and it's pretty simple.
This time I added pumpkin from my back yard. I tried to make it really healthy by leaving the peel on there too. So I steamed the pumpkin and I pureed it by adding milk.
I usually use all spice, because some of my friends do not prefer the taste of cinnamon.

Spoon Cookie

Spoon cookie is basically a butter cookie that's shaped by a spoon. It's a lot of work, because of the labor I had to do to make every cookie the shape of a spoon. So, I make it into a frozen cookie style instead. Only when I am extremely bored I make it into the shape of a spoon. XD

The original recipe can be found at http://www.epicurious.com/recipes/food/views/233297.

Here is mine...

2 sticks (1 cup) cold unsalted butter, since the original recipe requires salt, salted butter can be used, but remember not to add more salt.
1/2 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup fruit preserves (your choice)
Special equipment: a deep-bowled teaspoon (not a measuring spoon)

325F until light brown

Upside Down Swedish Cornbread

3/4 cups sugar
1/2 cup (1 stick) unsalted browned butter
3 large eggs
2 cups milk
2 cups yellow cornmeal
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt

1 cup corn

350F until brown

Pear Torte

1/2 cup butter

1/2 cup sugar

1 cup flour

2 eggs

1 teaspoon baking powder

2 can half pear in light syrup or any other kinds of hard fruit

350F until brown