正文
1. 法式牛角包
看過有人在私房裏貼過牛角包的照片，搞得我也躍躍欲試，在幾個網址上查到方子和製作錄像，做前先把錄像看了幾遍，具體過程請參考下麵的網址，我基本把方子的每樣料都減一半，最後有剩餘的麵就做了兩個圓筒形的。
http://www.ochef.com/r203.htm
Ingredients:
1.5 Tbsp flour
1.5 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
2 cups all-purpose flour, approximately
1 tsp salt
1 Tbsp sugar
1 package dry yeast
1/8 cup warm water
1/2-1/4 cup milk, warmed to 80°F to 90°F (27°C to 32°C)
1/4 cup half-and-half, warmed
1 egg
1 Tbsp water
2. 薩其馬
有次在私房上看到一個薩其馬的方子（用棉花糖的那個），覺的不難做，就嚐試了一下，效果還真不錯，我給一些同事們嚐了，嚐過的人都說好吃，在下感謝那位提供方子的大師！
3. 檸檬塔
這個皮的方子是在網上看到，以前照著做過，很好吃。FILLING檸檬味較濃，偏酸，不過我們一家都喜歡那檸檬味道，覺得不錯，就是WHIPPED CREAM很快就化了。
Almond Tart Dough:
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup confectioners sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon natural vanilla extract
2 1/2 cups all-purpose flour
1/4 cup almond meal (1/2 cup sliced almonds and
1 tablespoon confectioners sugar, finely ground)
FILLING是照下麵的網址。
http://www.joyofbaking.com/LemonTart.html
FILLING:
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest
TOPPING:
1/2 cup (120 ml) heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
FOR FILLING: In a food processor or electric mixer place the cream cheese
and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes. Beat the whipping cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
Refrigerate until serving time.
4. 核桃仁巧克力紙杯蛋糕
前段看到蜜三刀的鬆仁果粒巧克力蛋糕，有點嘴饞，正好家裏有一罐沒開封的可可粉，就基本照著她的方子，那天家裏沒有鬆仁和果粒，也沒有蘭姆和葡萄酒，就改用核桃仁，沒有放酒裏泡，直接拌在麵糊裏，其它步驟都和她的方子一樣，味道真是不錯，烤後廚房飄滿了可可粉的香味。謝蜜大師的方子！
5. 蛋糕卷
這個蛋糕卷是照著毛毛媽的蛋糕卷方子做的，隻是我抹的是現成的apricot jam 和自己用heavy cream打的 whipped cream. 因是第一次做，把烤好的蛋糕卷起後，等涼後再打開準備抹filling時，蛋糕裂了兩三條縫，都一步步照著方子做，不知那沒弄好，不過蛋糕味道非常好，很鬆軟，放冰箱後還是不幹硬，我女兒最愛這個。在這也多謝一下毛毛媽！
6. Mixed Berry Muffins
這是照一本書上的方子，瑪芬非常鬆軟，我把糖的量減了些沒有1 1/4 杯，不喜歡吃得太甜。
3 cups all-purpose flour
4 1/2 teaspoons baking powder
½ teaspoon baking soda
1 1/4 cups granulated sugar
½ teaspoon salt
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
Preheat the oven to 400 degrees. Grease twelve 3 x 1 1/2-inch muffin cups. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined. Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the berries. Spoon the mixture evenly into the prepared muffin cups. Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.
7. 黃瓜番茄冷盤
一個很簡單的涼菜，蘸salad dressing吃。
8. 素春卷
有胡蘿卜絲，白菜絲，青菜絲，卷心菜絲，豆芽，韭菜，筍絲，香菇，蔥。
咬開看看
多謝大家觀看！
看過有人在私房裏貼過牛角包的照片，搞得我也躍躍欲試，在幾個網址上查到方子和製作錄像，做前先把錄像看了幾遍，具體過程請參考下麵的網址，我基本把方子的每樣料都減一半，最後有剩餘的麵就做了兩個圓筒形的。
http://www.ochef.com/r203.htm
Ingredients:
1.5 Tbsp flour
1.5 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature
2 cups all-purpose flour, approximately
1 tsp salt
1 Tbsp sugar
1 package dry yeast
1/8 cup warm water
1/2-1/4 cup milk, warmed to 80°F to 90°F (27°C to 32°C)
1/4 cup half-and-half, warmed
1 egg
1 Tbsp water
2. 薩其馬
有次在私房上看到一個薩其馬的方子（用棉花糖的那個），覺的不難做，就嚐試了一下，效果還真不錯，我給一些同事們嚐了，嚐過的人都說好吃，在下感謝那位提供方子的大師！
3. 檸檬塔
這個皮的方子是在網上看到，以前照著做過，很好吃。FILLING檸檬味較濃，偏酸，不過我們一家都喜歡那檸檬味道，覺得不錯，就是WHIPPED CREAM很快就化了。
Almond Tart Dough:
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup confectioners sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon natural vanilla extract
2 1/2 cups all-purpose flour
1/4 cup almond meal (1/2 cup sliced almonds and
1 tablespoon confectioners sugar, finely ground)
FILLING是照下麵的網址。
http://www.joyofbaking.com/LemonTart.html
FILLING:
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest
TOPPING:
1/2 cup (120 ml) heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
FOR FILLING: In a food processor or electric mixer place the cream cheese
and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes. Beat the whipping cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
Refrigerate until serving time.
4. 核桃仁巧克力紙杯蛋糕
前段看到蜜三刀的鬆仁果粒巧克力蛋糕，有點嘴饞，正好家裏有一罐沒開封的可可粉，就基本照著她的方子，那天家裏沒有鬆仁和果粒，也沒有蘭姆和葡萄酒，就改用核桃仁，沒有放酒裏泡，直接拌在麵糊裏，其它步驟都和她的方子一樣，味道真是不錯，烤後廚房飄滿了可可粉的香味。謝蜜大師的方子！
5. 蛋糕卷
這個蛋糕卷是照著毛毛媽的蛋糕卷方子做的，隻是我抹的是現成的apricot jam 和自己用heavy cream打的 whipped cream. 因是第一次做，把烤好的蛋糕卷起後，等涼後再打開準備抹filling時，蛋糕裂了兩三條縫，都一步步照著方子做，不知那沒弄好，不過蛋糕味道非常好，很鬆軟，放冰箱後還是不幹硬，我女兒最愛這個。在這也多謝一下毛毛媽！
6. Mixed Berry Muffins
這是照一本書上的方子，瑪芬非常鬆軟，我把糖的量減了些沒有1 1/4 杯，不喜歡吃得太甜。
3 cups all-purpose flour
4 1/2 teaspoons baking powder
½ teaspoon baking soda
1 1/4 cups granulated sugar
½ teaspoon salt
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
Preheat the oven to 400 degrees. Grease twelve 3 x 1 1/2-inch muffin cups. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined. Combine the butter mixture with the dry ingredients and mix it lightly until just moistened. Fold in the berries. Spoon the mixture evenly into the prepared muffin cups. Bake them for 25 to 30 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.
7. 黃瓜番茄冷盤
一個很簡單的涼菜，蘸salad dressing吃。
8. 素春卷
有胡蘿卜絲，白菜絲，青菜絲，卷心菜絲，豆芽，韭菜，筍絲，香菇，蔥。
咬開看看
多謝大家觀看！
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