細雨 Continous Mist
Beatiful life with beatiful mind!
正文
Christmas comes around once a year. During the Christmas season, the holiday sweets are the important part of the Christmas spirit. As time goes on, a lots of families like to buy ready to make stuff instead of homemade. It might save time and fit some ones schedule. But the taste and the joy of the holiday spirit would be never the same. Not to mention the chemical and artificial ingredients in each of the box, I am sure it is not good for our health. Over the years, I have learned to make quiet few cookies, cakes, pies, etc.. I guess I am not shy to try new things. Now it is the season for baking. Here are some cookies and other deserts I made during this Christmas season.
一年一度的聖誕節即將來臨。聖誕節期間，西方家庭總是忙忙碌碌地做餅幹和傳統的聖誕甜點。隨著歲月流失，好多家庭放棄了傳統的製作方法，去市場買半成品回家烤製，但是味道是天壤之別。更不用說那些半成品所含的化學添加劑，色素等等，從健康的角度來論可想而知。。。來美多年，我學會了做不少種餅幹，蛋糕，派等甜點。我非常喜歡嚐試新東西。烘烤的季節到了，來看看我今年做了什麽東東。
1) Pazelle: 意大利餅幹
These are traditional Italian cookies. I have a Pazelle maker as a Christmas gift few years ago. I certainly love it. All I need to do is making the dough. The Pazelle maker will do the job for me. Won't be long, I have 60+ cookies. These buttery, thin, crispy, snowflake shape cookies gave the holiday a sweet joy. We can't celebrate the Christmas without the Pazelle in our family.
下圖是一些傳統的意大利餅幹。幾年前聖誕老人送給我一個做 Pazelle 的小電器。我好喜歡哦。我隻需要做好麵團，小電器幫你做形，很快就做60多個餅幹。吃不完，冷凍。這種傳統的意大利餅幹吃起來含有香香的奶油味，薄薄的，脆脆的，象一片片大大的雪花，很有節日的氣氛。我家的聖誕節一定要有Pazelle。
2) Ginger breadman cookies: Ginger breadman 餅幹
This is the first year I made Ginger breadman cookies. I don't know. I like ginger in Chinese cooking. Ginger in the cookies? It just never rings the bell. One time, I saw some pretty Ginger breadman cookies hanging on a Christmas tree in Downtown. I started to think that it would be a good project to decorate our Christmas tree this year. So, I tried it. Surprisingly, these Ginger breadman cookies are not just pretty for decorating trees. They are definitely delicious.
今年是我有生以來第一次做 Ginger breadman 餅幹。我喜歡做中國菜時放些薑。但是餅幹中加薑。。。不知道為什麽，以前就是沒有那個激情。直到有一天我在 Downtown 看到漂亮的 Ginger breadman 餅幹掛在漂亮的聖誕樹上，我情不自禁地想這要是掛在我們的聖誕樹上也會很漂亮。所以，我在家做了好多，真讓我驚喜，這些Ginger breadman 餅幹不僅是裝飾聖誕樹的好主意，還非常好吃。
Look, these Ginger breadmen are standing in line to say Merry Christmas to you...
看看，這些Ginger breadman 排著隊來向你祝賀聖誕節快樂。。。。。。
3) Shortbread cookies: 曲奇餅幹
These are sandwich shortbread cookies with blackberry jelly.
下圖底下是黑莓果醬夾心的曲奇餅幹
These are Shortbread cookies frosted with royal icing: I made royal icing by myself with powder sugar and water. No any artificial ingredients. You know what you are eating.....
下圖左麵是表麵塗了皇家 icing 的曲奇餅幹。皇家 icing 是我用糖粉和水調製成的。沒有任何食物添加劑。你知道你吃了些什麽。。。。。。
4) Russian tea cookies: 沙俄茶點餅幹
I learned how to make them this year. One day, I asked my husband that what kind of cookies he wanted for the Christmas season. He said that he hadn't had the Greek cookies for years. In his childhood, a Greek neighbor used to bring the Greek cookies during the holiday. He loved it very much. I looked thru my collection books and couldn't find the Greek cookies that he familiar with. Then he pointed out the Russian tea cookies in the book and said that they were looked like this except the shape. I made quiet few. He said they are just like the Greek cookies except shape! I told him that I would make the right shape next year!
這是我今年新學的。有一天，我問我家先生聖誕節期間想吃哪幾種餅幹。他說好多年沒吃到希臘餅幹了。在他小時候，有個希臘鄰居，節日期間總送些希臘餅幹。他非常喜歡，還是記憶猶新。我翻閱了我手中所有的甜點，烹飪書籍，就是沒有那種他說的希臘餅幹。然後他指著沙俄茶點餅幹說這種挺象，就是形狀不同。我按照書上的配方做了好多，他興奮地說這個吃起來就是希臘餅幹，隻是形狀不同而已。我說明年我給你做你說的那種形狀！
5) Chocolate Fudge:巧克力糖果
Chocolate fudge is one of my favorate candies. These homemade chocolate fudge are made of dark chocolate and organic walnuts that my friend gave to me. They are so creamy with full body coco flavor.
巧克力糖果是我最喜歡的糖果之一。這種自己家做的巧克力糖果是用黑巧克力和朋友送的綠色核桃做的。有淡淡的奶香，濃濃的巧克力香味，真是好享受。
配方如下：
1罐 condensed milk
2 杯黑巧克力豆
1點點鹽
1小勺香草精
1杯核桃(toasted in the oven)
取一厚底鍋，巧克力豆和奶加熱直到巧克力全部溶解。移開熱源，加入鹽，香草精混合均勻，加入核桃。到入撲好錫紙的9x9烤盤中，冰箱中冷卻。
Cut them in small square and wrapped them with some candy wrappers. They are great as homemade gifts.
做好放涼後，切成小方塊，用糖果紙一個一個包好，好儲藏，慢慢享用，也是送朋友的好禮物。溫馨又漂亮。
6) Divinity: 狄紋妮綈糖果
This is a one of kind holiday candies that I have heard for a long time. I have never dare to make them for some reason. First, I have never had them before (good reason that I never try it before). Second, it requires very low humidity during the process and doesn't keep well. But I tried this year. I have to say that these homemade candies are so delicious. And it is not hard to make.
很久以前我就聽說過這種非常特別的節日糖果，很神秘，不知為什麽，我從來沒敢試過。第一，我從來沒吃過，也沒見過到底是什麽樣子的。第二，我聽說這種糖果製做過程中要求空氣潮濕度很低，並且不好保存。我今年試做了一些，我要告訴大家這種狄紋妮綈糖果真是非常好吃，掌握火候製做並不難。
They are made of sugar, walnuts, egg white, water and corn syrup. No any artificial ingredients. You know what you are eating...
這些狄紋妮綈糖果是用糖，核桃，蛋白，一點水和糖漿做成的。沒有任何人工添加劑。你知道你吃了些什麽。。。。。。。
7) Panetone: 意大利甜麵包
This is Italian holiday bread. You can buy them every where in America. Since it is not hard to make at all, why not make it yourself. I make them every year during the Christmas season. This year, I made a little twist. I used a bundt cake pan and made it bundt cake shape. It is buttery and very festival look.
這是意大利的節日麵包。美國很多超級市場都有的賣。製做方法不難，為什麽不自己做呢？我每年聖誕節期間都要做這個。今年我在形狀上做了一點變動，用了一個特殊的蛋糕烤盤，做成特殊的形狀。這種意大利甜麵包吃起來奶油味很濃，非常有節日的氣氛。
配方如下：
For sponge:
1／3 杯溫水
2 .5小勺 yeast
1／2杯麵粉
麵團配方：
1／2杯溫牛奶
2.5小勺 yeast
2／3杯糖
4隻大雞蛋
2隻蛋黃
1小勺香草精
3／4杯奶油
4杯麵粉
2杯聖誕果脯
Steps as follow:
1）Make sponge first
Dissolved yeast in warm water and add flour. Let it stand for 30 minutes until bubbled in bulk.
2）Make the dough:
a) Dissolved the yeast in warm milk
b) Use another bowl, whisk together sugar, eggs, egg yolks and vanilla.
c) Whisk milk mixture a) into egg mixture b)
d) In a standmixer, mix butter and flour together and add egg mixture slowly.
e) Add sponge mixture into d). let it rise in warm place until double the size.
3) Divided dough into few small portions if you want to make mini size. I put it into 2 bundt cake pans this year.
4) let it rise again
5) Bake them in a preheated oven 375F until golden brown.
Have a slice after dinner, it makes the meal completed. They are good as desert or have it for breakfast.
飯後吃一片，晚餐就圓滿結束了。這是一種很好的甜點，做早餐也很好。做成小的迷你意大利甜麵包送朋友很漂亮，又溫馨。
Oops, cookie plate is on the table...
噢，餅幹已經擺盤上桌了。。。。。。
Christmas dinner is about ready to serve. Please see next for Christmas dinner in our home.
聖誕晚餐就要準備好了，請看下集，聖誕晚餐在我家。
謝謝觀看！
一年一度的聖誕節即將來臨。聖誕節期間，西方家庭總是忙忙碌碌地做餅幹和傳統的聖誕甜點。隨著歲月流失，好多家庭放棄了傳統的製作方法，去市場買半成品回家烤製，但是味道是天壤之別。更不用說那些半成品所含的化學添加劑，色素等等，從健康的角度來論可想而知。。。來美多年，我學會了做不少種餅幹，蛋糕，派等甜點。我非常喜歡嚐試新東西。烘烤的季節到了，來看看我今年做了什麽東東。
1) Pazelle: 意大利餅幹
These are traditional Italian cookies. I have a Pazelle maker as a Christmas gift few years ago. I certainly love it. All I need to do is making the dough. The Pazelle maker will do the job for me. Won't be long, I have 60+ cookies. These buttery, thin, crispy, snowflake shape cookies gave the holiday a sweet joy. We can't celebrate the Christmas without the Pazelle in our family.
下圖是一些傳統的意大利餅幹。幾年前聖誕老人送給我一個做 Pazelle 的小電器。我好喜歡哦。我隻需要做好麵團，小電器幫你做形，很快就做60多個餅幹。吃不完，冷凍。這種傳統的意大利餅幹吃起來含有香香的奶油味，薄薄的，脆脆的，象一片片大大的雪花，很有節日的氣氛。我家的聖誕節一定要有Pazelle。
2) Ginger breadman cookies: Ginger breadman 餅幹
This is the first year I made Ginger breadman cookies. I don't know. I like ginger in Chinese cooking. Ginger in the cookies? It just never rings the bell. One time, I saw some pretty Ginger breadman cookies hanging on a Christmas tree in Downtown. I started to think that it would be a good project to decorate our Christmas tree this year. So, I tried it. Surprisingly, these Ginger breadman cookies are not just pretty for decorating trees. They are definitely delicious.
今年是我有生以來第一次做 Ginger breadman 餅幹。我喜歡做中國菜時放些薑。但是餅幹中加薑。。。不知道為什麽，以前就是沒有那個激情。直到有一天我在 Downtown 看到漂亮的 Ginger breadman 餅幹掛在漂亮的聖誕樹上，我情不自禁地想這要是掛在我們的聖誕樹上也會很漂亮。所以，我在家做了好多，真讓我驚喜，這些Ginger breadman 餅幹不僅是裝飾聖誕樹的好主意，還非常好吃。
Look, these Ginger breadmen are standing in line to say Merry Christmas to you...
看看，這些Ginger breadman 排著隊來向你祝賀聖誕節快樂。。。。。。
3) Shortbread cookies: 曲奇餅幹
These are sandwich shortbread cookies with blackberry jelly.
下圖底下是黑莓果醬夾心的曲奇餅幹
These are Shortbread cookies frosted with royal icing: I made royal icing by myself with powder sugar and water. No any artificial ingredients. You know what you are eating.....
下圖左麵是表麵塗了皇家 icing 的曲奇餅幹。皇家 icing 是我用糖粉和水調製成的。沒有任何食物添加劑。你知道你吃了些什麽。。。。。。
4) Russian tea cookies: 沙俄茶點餅幹
I learned how to make them this year. One day, I asked my husband that what kind of cookies he wanted for the Christmas season. He said that he hadn't had the Greek cookies for years. In his childhood, a Greek neighbor used to bring the Greek cookies during the holiday. He loved it very much. I looked thru my collection books and couldn't find the Greek cookies that he familiar with. Then he pointed out the Russian tea cookies in the book and said that they were looked like this except the shape. I made quiet few. He said they are just like the Greek cookies except shape! I told him that I would make the right shape next year!
這是我今年新學的。有一天，我問我家先生聖誕節期間想吃哪幾種餅幹。他說好多年沒吃到希臘餅幹了。在他小時候，有個希臘鄰居，節日期間總送些希臘餅幹。他非常喜歡，還是記憶猶新。我翻閱了我手中所有的甜點，烹飪書籍，就是沒有那種他說的希臘餅幹。然後他指著沙俄茶點餅幹說這種挺象，就是形狀不同。我按照書上的配方做了好多，他興奮地說這個吃起來就是希臘餅幹，隻是形狀不同而已。我說明年我給你做你說的那種形狀！
5) Chocolate Fudge:巧克力糖果
Chocolate fudge is one of my favorate candies. These homemade chocolate fudge are made of dark chocolate and organic walnuts that my friend gave to me. They are so creamy with full body coco flavor.
巧克力糖果是我最喜歡的糖果之一。這種自己家做的巧克力糖果是用黑巧克力和朋友送的綠色核桃做的。有淡淡的奶香，濃濃的巧克力香味，真是好享受。
配方如下：
1罐 condensed milk
2 杯黑巧克力豆
1點點鹽
1小勺香草精
1杯核桃(toasted in the oven)
取一厚底鍋，巧克力豆和奶加熱直到巧克力全部溶解。移開熱源，加入鹽，香草精混合均勻，加入核桃。到入撲好錫紙的9x9烤盤中，冰箱中冷卻。
Cut them in small square and wrapped them with some candy wrappers. They are great as homemade gifts.
做好放涼後，切成小方塊，用糖果紙一個一個包好，好儲藏，慢慢享用，也是送朋友的好禮物。溫馨又漂亮。
6) Divinity: 狄紋妮綈糖果
This is a one of kind holiday candies that I have heard for a long time. I have never dare to make them for some reason. First, I have never had them before (good reason that I never try it before). Second, it requires very low humidity during the process and doesn't keep well. But I tried this year. I have to say that these homemade candies are so delicious. And it is not hard to make.
很久以前我就聽說過這種非常特別的節日糖果，很神秘，不知為什麽，我從來沒敢試過。第一，我從來沒吃過，也沒見過到底是什麽樣子的。第二，我聽說這種糖果製做過程中要求空氣潮濕度很低，並且不好保存。我今年試做了一些，我要告訴大家這種狄紋妮綈糖果真是非常好吃，掌握火候製做並不難。
They are made of sugar, walnuts, egg white, water and corn syrup. No any artificial ingredients. You know what you are eating...
這些狄紋妮綈糖果是用糖，核桃，蛋白，一點水和糖漿做成的。沒有任何人工添加劑。你知道你吃了些什麽。。。。。。。
7) Panetone: 意大利甜麵包
This is Italian holiday bread. You can buy them every where in America. Since it is not hard to make at all, why not make it yourself. I make them every year during the Christmas season. This year, I made a little twist. I used a bundt cake pan and made it bundt cake shape. It is buttery and very festival look.
這是意大利的節日麵包。美國很多超級市場都有的賣。製做方法不難，為什麽不自己做呢？我每年聖誕節期間都要做這個。今年我在形狀上做了一點變動，用了一個特殊的蛋糕烤盤，做成特殊的形狀。這種意大利甜麵包吃起來奶油味很濃，非常有節日的氣氛。
配方如下：
For sponge:
1／3 杯溫水
2 .5小勺 yeast
1／2杯麵粉
麵團配方：
1／2杯溫牛奶
2.5小勺 yeast
2／3杯糖
4隻大雞蛋
2隻蛋黃
1小勺香草精
3／4杯奶油
4杯麵粉
2杯聖誕果脯
Steps as follow:
1）Make sponge first
Dissolved yeast in warm water and add flour. Let it stand for 30 minutes until bubbled in bulk.
2）Make the dough:
a) Dissolved the yeast in warm milk
b) Use another bowl, whisk together sugar, eggs, egg yolks and vanilla.
c) Whisk milk mixture a) into egg mixture b)
d) In a standmixer, mix butter and flour together and add egg mixture slowly.
e) Add sponge mixture into d). let it rise in warm place until double the size.
3) Divided dough into few small portions if you want to make mini size. I put it into 2 bundt cake pans this year.
4) let it rise again
5) Bake them in a preheated oven 375F until golden brown.
Have a slice after dinner, it makes the meal completed. They are good as desert or have it for breakfast.
飯後吃一片，晚餐就圓滿結束了。這是一種很好的甜點，做早餐也很好。做成小的迷你意大利甜麵包送朋友很漂亮，又溫馨。
Oops, cookie plate is on the table...
噢，餅幹已經擺盤上桌了。。。。。。
Christmas dinner is about ready to serve. Please see next for Christmas dinner in our home.
聖誕晚餐就要準備好了，請看下集，聖誕晚餐在我家。
謝謝觀看！
Well, I always make big batch when I made them. I put some in a plastic bag and store them in the freezer. It can be stored for a long time.
Yes, you should be able to find them in Michael's. Good luck!
I bought them from craft store, like Jo Ann.
Stores sell the condensed milk by can. It is universal size 14 ounce, I believe. Yes, you need 2 cups of any kind of dark chocolate or milk chocolate. Some recipes call 3 cups. I personally think it is too sweet. 2 cups dark chocolate is enough for me. But you can put total 3 cups if you like richer flavor. No problems. Thanks for visiting!
No, the evoparated milk won't work. You need condenced milk. Try it again. You won't fail. Let me know if you have more questions.