蜂蜜戚风蛋糕卷

今天的蜂蜜戚风蛋糕卷算是能拿出来见人的。赶快照相留念。

小笼汤包

今天吃包子。

Cream Cheese Spirls

过腊八，喝腊八粥

腊月初八，我国人民有吃腊八粥的习俗。据说腊八粥传自印度。

佛教的创始者释迦牟尼本是古印度北部迦毗罗卫国（今尼泊尔境内）净饭王的儿子，他见众生受生老病死等痛苦折磨，又不满当时婆罗门的神权统治，舍弃王位，出家修道。初无收获，后经六年苦行，于腊月八日，在菩提树下悟道成佛。在这六年苦行中，每日仅食一麻一米。后人不忘他所受的苦难，于每年腊月初八吃粥以做纪念。“腊八”就成了“佛祖成道纪念日”。

“腊八”是佛教的盛大节日。解放以前各地佛寺作浴佛会，举行诵经，并效仿释迦牟尼成道前，牧女献乳糜的传说故事，用香谷、果实等煮粥供佛，称“腊八粥”。并将腊八粥赠送给门徒及善男信女们，以后便在民间相沿成俗。据说有的寺院于腊月初八以前由僧人手持钵盂，沿街化缘，将收集来的米、栗、枣、果仁等材料煮成腊八粥散发给穷人。传说吃了以后可以得到佛祖的保佑，所以穷人把它叫做“佛粥”。南宋陆游诗云：“今朝佛粥更相馈，反觉江村节物新。”据说杭州名刹天宁寺内有储藏剩饭的“栈饭楼”，平时寺僧每日把剩饭晒干，积一年的余粮，到腊月初八煮成腊八粥分赠信徒，称为“福寿粥”、“福德粥”，意思是说吃了以后可以增福增寿。可见当时各寺僧爱惜粮食之美德。

腊八粥在古时是用红小豆、糯米煮成，后来材料逐渐增多。南宋人周密著《武林旧事》说： “用胡桃、松子、乳蕈、柿蕈、柿栗之类做粥，谓之‘腊八粥’。”至今我国江南、东北、西北广大地区人民仍保留着吃腊八粥的习俗，广东地区已不多见。所用材料各有不同，多用糯米、红豆、枣子、栗子、花生、白果、莲子、百合等煮成甜粥。也有加入桂圆、龙眼肉、蜜饯等同煮的。冬季吃一碗热气腾腾的腊八粥，既可口又有营养，确实能增福增寿。

再拍冰糖排骨

Classic Peanut Butter Cookies

Source: Martha Steward Living Magazine
Yield: 4 dozen

Ingridents:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 cup smooth peanut butter

Procedures:

1. Preheat oven to 350F. Whisk flour, baking soda, and salt in a medium bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the padding attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
4. Using a 1 1/2-inch ice-cream scroop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on the sheets for 5 minutes. Transfer cookies to wire racks to cool completely. The cookies can be stored in airtight containers at room temperature up to 3 days.

Notes:

• For the best texture, use regular, not natural, peanut butter.
• 
  

Lemon-Apricot Sandwiches

Source: Martha Stwward Living Magazine
Yield: 20

Ingridents:

• 1/2 cup almond flour
• 1/2 all-purpose flour
• 1/4 corn starch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup confectioner's sugar, plus more for dusting
• 2 tablespoons granulated sugar
• Finaly grated zest of 2 lemons, plus 2 tablspoons fresh lemon juice
• 1/2 cup apricot jam

Procedures:

1. Preheat oven to 350F, Whisk flours, corn starch, and slat in a medium bowl.
2. Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of electric mixer fillted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixte in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
3. Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
4. Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scrapes, and cut out. Bake until pale golden, 10 to 11 minutes. Let cool slightly on the sheets on wire racks. Transfer cookies to racjs to cool completely.
5. Using a rubber spatula, press the jam through a fine sieve into a small bowl,. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

Notes:

• You can substitute other varieties of jam for the apricot.
• Unfilled cookies can be stored in an airtight container up to three days. ejoy filled ones the day you assemble them.

香酥烧饼

终于做了烧饼，只是没有芝麻了（家里有的芝麻不能用了！），看上去有点硬，缺点东西的感觉，下次继续努力。不过味道还是不错的，很酥。正好还做了酱牛肉，很搭配的一对。

做法来自毛毛妈的博客。

照片是晚上拍的，光线差些。当然这是后处理过的，是不是有一种夜如白昼的感觉。现在的镜头照不了局部细节，想买新镜头了。

五香牛肉干

简单又好吃的零食。牛肉干对牛肉部位的要求不高，反正是要烤成干的，肉质老的牛肉也不怕，只有没有太多的筋（牛肉筋烤干了很硬，很磨牙）。每当牛肉减价的时候，都会买回一大块，做成牛肉干。一边看电视一边吃，特别适合不喜欢吃甜食的人。

材料

• 纯瘦无油牛肉二磅.
• 淡酱油五大勺.
• 糖四大勺.
• 盐半小勺.
• 辣椒粉一大勺.
• 五香粉一大勺.
• 姜片少许
• 八角少许.

制做过程：

1. 整块牛肉放入冷水里煮开,拧成小火,煮至筷子拆入肉中无血即可.
2. 凉后顺牛肉丝纹路切成薄片.
3. 将所有调料放进锅里煮成浆之后左转成小火,不要熄火.
4. 牛肉一片片的放入浆中,粘上浆汁.等牛肉片全部浸入后,用锅铲慢慢炒匀,汁收干后熄火.
5. 准备好大烤盘将它们一片片按次序排在大烤盘里.
6. 烤箱郁热制350度,之后放入.一面烤8分钟.切记.两面都烤一遍.共16分钟.

注：

1. 调味料可根据自己的口味调整，也可做成麻辣牛肉干、咖喱牛肉干。
2. 烤的时间可以根据自家烤箱温度和自己对牛肉干的干湿程度的喜好灵活调整。
   

再战虾饺

这是我第二次做虾饺。第一次太失败了，主要是皮的问题。虾饺用的是澄粉，一点韧性也没有，和包饺子的面完全不同。

这次的做法来自唯食轩。

看来面里加油是关键，而且要沸水和面，这样皮才会粘，而且晶莹透亮。这次的成品好看了很多，不过还有不少地方可以进一步提高，希望下次的会更靓。




切开看看：

冰糖排骨

做法来自傅培梅的菜谱，估计是所有版本中最简单的一个，排骨不需要过水，也不需要过油，实在不能再简单了，可是味道一点都不差！

材料：

• 小排骨： 一斤二两
• 料酒： 一汤匙
• 冰糖：一两
• 醋： 三汤匙
• 酱油： 四汤匙

做法：

1. 将排骨切块洗净放入锅内。
2. 将料酒、冰糖、醋、酱油放入锅内，以小火闷煮约四十分钟，至汁将收干即成。

心得体会：

• 烧煮时需翻动，以免烧焦。
• 如汁太多，可开大火将汁收干。
  

照片是晚上拍的，灯光不好，再加上排骨本身颜色太暗，照片效果可能差些。

杏仁塔（Almond Tartlet）

杏仁塔做了很多次了，很简单，也很好看。如果上面放水果就是水果塔了，带去聚会很漂亮。

这个季节的水果不多，就简单些，表面烤得稍微焦一些，很香！





















做法只有英文的。（摘自The Food of France）

用料：

• 1 batch sweet pastry (see below)
  
• 1 batch frangipane (see below)
• 3 1/4 cup mixed berries
• 3 tablespoons apricot preserves

做法：

1. Preheat the oven to 350F.
2. Rollout the pastry about 1/8 inch thich and use to line teo 3-inch-wide tartlet pans, put the frangipane in a pastry bag and pipe into the tartlet pan.
3. Put the pans on a baking sheet and bake for 10-12 minutes, or until golden.
4. Cool slightly on a wire rack, then arrange the berries on top.
5. Melt the preserves with 1 teaspoon of water, strain to remove any lumps and brush over the berries to make them shine.
   

制作心得：

• Various shaped tartlet pans can be used in this recipe.
• When put frangipane into the pan, you can use a spoon if you don't want to use pastry bag. you don't need to even out the frangipane inside the pan, frangipane will be melted and evened out after it is baked.
• The last step makes the finished tartlets look really shiny, don't skip this step if you takes them to the parties.
  

Sweet Pastry

用料：

• 2 3/4 cups all-purpose flour
• small pinch of salt
• 2/3 cup unsalted butter
• 3/4 cup confectioners' sugar
• 2 eggs, beaten
  

做法：

1. Sift the flour and salt onto a work surface and make a well in the center. Put the butter into the well and work, using a pecking action with your fingertips and thumb, until this is very soft.
2. Add the sugar to the butter and mix together.
   
3. Add eggs into the butter and mix together.
4. Gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands and then knead a few times to make a smooth dough.
   
5. Roll into a ball, wrap in plastic wrap and put in the regrigerator for at least 1 hour.
6. Rollout the pastry into a circle on a lightly floured surface and use to line a tart/tartlet pan, as directed in the recipe.
   

制作心得：

• This is basic tart pastry recipe which can be used in all kinds of tarts/tartlets
  
• The dough can be made in food processor.
• Keep the butter cold before use it in the recipe
• Don't over-work the dough, it gets quite tough quickly, loses its flakiness.

Frangipane:

用料：

• 1 cup unsalted butter, softened
• 2 cup confectioners' sugar
• 1 1/3 cups ground almonds
• 1/3 cup all-purpose flour
• 5 eggs, lightly beaten
  

做法：

1. Beat the butter until very soft.
2. Add confectioners' sugar, ground almonds and flour and beat well.
3. Add eggs gradually, beating until fully incorperated.
4. Transfer to a clean bowl, cover with plastic wrap and refrigerated for up t
   

制作心得：

• If you can't buy ground almond or almond flour directly, you can ground almond in the food processor. Add some flour with the whole almond in the food processor, so that flour will absort the oil when ground almond, make it easier to achieve finer texture.
• If you can't get bleached almond(almond w/o skin) directly, you can make your own bleached almond by put almond into boiling water for 3-5 minutes, the skin can be peeled off easily.
• Frangipane can be made in food mixter, as I always do.
  

Experiment with Food Photography

韭菜盒子

又做韭菜盒子了。这次还拍照了，虽然晚上光线差些，原来拍过的韭菜盒子的照片找不到了。

这韭菜盒子可是我的拿手好菜！但是不是地道就不好说了，在北京的时候没吃过韭菜盒子(在北京长大还没吃过韭菜盒子实在是惭愧）,不知道正宗的应该是什么样子，什么味道，我的版本基本上是按这里餐馆的做法，只是我的薄皮大馅，非常实在，餐馆是不敢这样做的。自从有了豆豆版韭菜盒子，WW再也不吃餐馆的了。

做法有空再写（做法可参考这个链接），先看照片！

做法：
皮：温水和面，面和水的比例是2：1（按重量），用力揉匀，直至面表面光滑，如有机器代工更好。揉好后醒30分钟即可。

馅：比较地道的韭菜盒子的馅有韭菜、粉丝、鸡蛋、虾皮，但我一般都会加点荤的，因为WW不喜欢全素的，我一般还会根据家里现有的材料，多加些其他的，比如：蘑菇、豆干等。虽然名字是韭菜盒子，没有韭菜也可以做盒子，有菠菜就是菠菜盒子，有白菜就是白菜盒子。根据自己口味调味。

包：和包饺子差不多，就是躺下的大饺子。盒子的大小可以灵活调整。这次用了400克的面粉，做了二十四个盒子。皮的厚度也可以灵活掌握，我杆的皮比较薄，但因为面揉得好，皮的弹性很好，不会露馅。最后捏个花边就行了，不捏花边的话，封口处也要捏紧，以防露馅。

这是下油锅前的盒子们，挺漂亮的吧！还有花边的呢！这只是其中的一部分，一共做了二十四个盒子。




仔细看看局部吧！个个都顺眼。








煎好了，摆好样子准备拍照。




再来一个大特写，有没有感到刚出锅的热气？还有那香喷喷的味道？

粉蒸排骨

还做了粉蒸排骨。这个比较简单。只是我们这个是海量，不是用碗装的，是用汤盆装的！





这是特写，好像米多了一些，连肉的形状都看不出来了。虽然不太好看，但是味道不错，WW说。