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* Step1:馅料
肉糜300g,蛋清,料酒,老抽,生抽,麻油,生粉,盐,清水,葱,姜适量(放入黄豆酱更容易入味,香香的)
可以加适量的水,顺时针搅拌成糊糊,然后放入冰箱冷藏待用 * * Step2: 油心
面粉100g+猪油(沙拉油)50g 混合均匀

Step3: 水油皮
面粉150G
糖25G
猪油(沙拉油)60G
开水 60G
麦芽糖10G(麦芽糖意思意思就好了,让皮子更香甜)
混合起来,静置5MINS

Step4:将2,3里面的面团放到冰箱冷藏里面20MINS

Step5:
拿出面团,将油心,用油皮包裹住,然后用擀面杖摊平(如图)

然后切成16份,同等大小的小块,然后压扁,包入肉馅,包起来,记得开口向下,放入烤盘里
刷上刚才的蛋黄(蛋黄打散),撒上芝麻

Step 6:烤箱200摄氏度,烤20-25MINS

原料:面粉5碗,油些许,盐些许,葱一把

Step1: 拿个晚里面放入一些油,盐,然后葱花(葱花可以多些)搅拌下,待用

Step2: 在大盆里放入4碗低筋面粉,剩下一碗待用

Step3:
在刚才拿面粉的碗里,拿1/3开水,2/3的冷水,放入面粉里和面。
这样子的水大概放两碗,然后如果太湿就放点备用的粉
等面粉变得软软的,QQ的,就让他醒20MINS. 用湿毛巾盖起来

Step4:
面团拿出来揉一揉,揉的越久越好
适量加面粉,让表面光滑不粘手为止
放10到20分钟左右

Step5:
用刀切成5份
把面团压扁,但不用太薄,(如图),两面记得稍微撒点干粉
然后把第一步里的葱花啊油啊啥的用勺子舀出来洒在上面,(如图)
(如果开始没有调和,就放盐油葱的顺序)
卷起来(如图)

用水封口(如图)

Step6 锅里面放油(不要太多),开中火

Step7
把开始放了葱封口的面团,压扁一点(不用特别大的,就跟你的锅差不多吧)然后把你的面饼放入油锅里,然后盖上锅盖,就金黄了,就反面,等两面都金黄色了,就可以拿出来了,香喷喷的葱油饼就搞定了,噢耶~

材料:
糯米粉一袋;(16oz)
发粉半汤勺;( Baking powder )
素油半杯;
鸡蛋三个;
椰奶一罐;
白糖一杯;
无核红枣一杯半,切丁状备用;
熟山核桃半杯、葡萄干一汤勺;
干椰渣两汤勺。
用具:9x13 寸的玻璃烤盘,在底部和周边儿均匀涂抹上奶油or喷上素油,散些干面后倒出备用。
电动打蛋器一个,也可用手动的。

做法:
1,烤箱预热360 度;
2,取一个深点的盆子,将鸡蛋打入,用电动打蛋器将鸡蛋打散,再加入 素油和糖继续打拌一分钟左右;
3,加入糯米粉和发粉,用电动打蛋器继续搅拌到粉糊光滑细腻;
4,将红枣丁倒入粉浆盆中,用硅胶铲拌均匀;
5,将粉浆倒入玻璃烤盘中,撒上椰子渣,摆上山核桃和绿葡萄干;
6,入烤箱360度烤40-45 分钟,用筷子试插入年糕不黏为止。

Ingredients:
1) 200g Kraft PHILADELPHIA cream cheese, ½ cup milk (120g), 2 tbsp butter (30g), ¼ cup sugar (52g);
2) 4 extra-large eggs;
3) 1.5 tbsp corn starch (15g), 4 tbsp pastry flour (40g);
4) 1 tsp lemon juice, 1 tsp lemon zest (optional);
5) ½ tsp white vinegar (or ¼ tsp cream of tartar), 3 tbsp sugar (39g);
Others:
6) 7-inch Springform Pan;
7) Parchment paper;
8) A 13×17-inch large baking pan.
Directions:
1: Separate eggs into two clean and dry mixing bowls (Picture 1). Measure all ingredients of Ingredient 1) into a non-stick sauce pot and heat over medium low heat (Picture 3). Stir until it turns smooth (Picture 4). Remove from heat, add 4 egg yolks (Picture 5) and mix well.
2: Sift pastry flour and corn starch. Divide into 3 portions and fold into the cream cheese mixture one at a time (Picture 6), mix well each time. At this point, if the mixture is too watery, heat over low heat and stir frequently until it becomes thick and smooth batter. Make sure to keep stirring to prevent overcooking or solidifying.
3: Transfer the batter to a mixing bowl and let it cool (Picture 7). Mix in lemon juice and lemon zest. If the batter has visible lumps due to inadequate heating in Step 2, pass through a strainer.
4: Add white vinegar or cream of tartar to the egg whites and beat with a handheld mixer (make sure it is clean and dry) on high speed until foamy (Picture 8). Add 3 tbsp sugar and beat until soft peaks form (Picture 9). Do not over beat the egg whites otherwise the cake surface would crack.
5: Preheat the oven to 340F/170C. Beat the flour and cheese batter on high speed for about 1-2 minutes with the same handheld mixer (Picture 10). Gently fold 1/3 of the beaten egg whites into the batter (Picture 11) and mix well. Then pour the batter back into the remaining beaten egg whites (Picture 12). Gently fold with a spatula until it is well combined and leaves no streaks. Do not over mix (Picture 13) (Proper folding and mixing give the cake its fluffiness). Pour the batter into a parchment paper lined 7-inch baking pan (Picture 14). (I made the double amount and used a large baking dish instead).
6: Place the cake pan into a 13×17-inch large baking pan (Picture 15) that is filled with 2-cm hot water. Bake in water bath at 340F/170C for 20 minutes. Reduce to 290F/145C and continue to bake in water bath for another 45-60 minutes, until the top turns golden brown or a toothpick inserted into the cake comes out clean. Turn off the oven, and leave the oven door ajar for 10 minutes.
7: Remove the cake from the oven. Flip it upside down on a parchment paper lined cutting board (Picture 16). Remove the parchment paper (Picture 17). Place the cake back into the baking pan (Picture 18). Cover with plastic wrap and chill for 3 hours before serving.

http://maomaomom.com/en/japanese-cheesecake/

http://www.youtube.com/watch?v=dwyV_LJGl7Y

* Step1:
200g干面下水,重新沸腾后,关小火大概10分钟之后脱生之后冷水过一遍,放入碗里待用

Step2:
姜蓉5ML,蒜蓉15ML,花椒粉2.5ML,橄榄油15ML炒香
放入面里

Step3:
放入辣油香油,盐,生抽老抽,醋,糖,味精,老干妈到面里

Step4:
找个袋子装起花生米,打碎,撒入面里

Step5:
搅拌均匀

Step1:
用刀背拍猪排

Step2:
处理好的猪排均匀的撒上盐巴,胡椒粉等,按顺序上干粉,蛋糊,一层面包粉

Step3:
起油锅,中火,将猪排煎至两边金黄

Step4:
配上酱料跟素菜等

【翠花烤排骨】
主料:一整条小排骨

简单的三个步骤:
一.干料:
7汤勺红糖;( Brown Sugar )
2汤勺干辣椒面;( Chili Powder 我用的是California Chili Powder )
1汤勺精盐;
(按个人喜好可再添加些自己喜欢的干料,如:蒜粉和花椒粉。)

调制及用途:
把以上三样干料放一碗中充分混拌均匀;
排骨分切成两半,安半条排骨的大小,宽松的撕下两大块锡箔纸在厨案上铺平,取一半条排骨放在上面,用混合好的干料均匀的揉抹在排骨正反两面,并尽量多给排骨一点时间按摩很重要,而后密封锡箔纸:先顺长对折重复折叠边儿口,再密封一边儿的侧口,留下一边儿口虚掩着,放冰箱冷藏室腌放至少一小时以上。( 两小时至六小时之间都可以,时间再长点也无妨。)

二.湿料:
6汤勺酱油;(少盐淡酱油)
3汤勺米酒;(做菜用料酒)
3汤勺蒜碎;(鲜蒜剁碎末)
3汤勺清水;
2汤勺果醋;
2汤勺蜂蜜。
调制及用途:
把上述调料在一碗中,用汤勺充分调拌均匀,成汁料。
将两包小排骨从冰箱中拿出,打开虚掩的一边口,把湿料汁顺着敞开的口,在排骨的底部一勺一勺的灌进去,每包排骨灌汁料约六-八汤勺左右,再密封好这个口放平在烤盘里,不露汽是很重要的一个步骤。
三.烤排骨:
烤箱预热华氏375度,放入排骨烤盘,烤约1小时30分钟左右,(请安排骨的大小多少而灵活调整烤制时间)打开锡纸包检查看排骨似轻松脱骨就好了,把烤好的排骨放到盘子里,用锯齿快刀顺排骨切成一跟一根的,再将锡纸包里的肉汁浇在切好条的排骨上,这时就可上桌了。
(如口轻的话,可减掉浇排骨汁程序。)

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...easily identify the beginning and end of a section. b. White space- The white space between chunks is good. Some pages have too much white space that can be use for additional information. Information, warnings, or a tip is information that could be added in the extra white space. The white space allows the reader to know where a chunk of information ends and the next one begins. c. Sections- the sections in this user manual are good. The sections are separated by topic titles. Each section has sub sections under the section. The sections and sub-sections are well organized. When reader is looking for a specific info, the topic titles, sections, and sub-sections allow the reader to find the information without any difficulty. Similar sections are well distributed under same category topic titles. d. Headers/talking headings- In this user manual there are no headers or talking headers. This user manual has footers. The footers provide the topic title and page numbers. The topic title on...

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