無油！義式堅果脆餅 Biscotti [oil free dairy free]

這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力，餅乾的孔洞會吸滿咖啡、巧克力的汁液，是一種Dipping Cookies（跟Oreo一樣）～Bis的意思就是「兩次」，第一次定型後切片，第二次烘到乾燥。餅乾因為無油，口感是脆硬的（餅乾油越多越酥鬆），如果要給老人小孩吃可以不要烤那麼久～
傳統是用杏仁，我是用綜合堅果，切出來顏色形狀都比較豐富～也可以加入自己喜歡的果乾喔～

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from： joyofbaking
份量：20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣，很便宜一罐40幾元的樣子，食譜的量只會有很淡的杏仁香，如果喜歡重一點可以加1小匙，杏仁沾上巧克力很像pocky的味道！

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)

1/4-1/2 cup (60-100 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon (5 grams) baking powder

2 cups (260 grams) all-purpose flour

3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation：
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.

芝麻焦糖蕾絲餅sesame caramel tuiles

這個芝麻蕾絲餅乾是我做過最精緻的餅乾了！甚至可以看到光穿透半透明琥珀色的焦糖，真的美到像藝術品，而且是可以吃的藝術品誒，很適合拿來裝飾（我有一個白芝麻巧克力慕斯快貼上來了，就是用這個當裝飾）
當餅乾還是熱的的時候可以塑形，最簡單就是放在棍子上產生弧度，或是可以折成波浪，我也有嘗試做長型的放在兩支棍子上就有兩個˙waveXDD
他們吃起來就像烤布蕾上的焦糖，非常酥脆，甜中帶有芝麻的香氣。放在保鮮盒中冷藏可以維持酥脆。

The caramel tuiles are the most delicate cookies I've ever made! You can even see the light come through the amber caramel. They are so pretty that I consider them as art that can be ate, ideal for cake decorating. Actually I have a white sesame chocolate mouse coming up using the sesame caramel tuiles as decoration.
You can play with the shape of the cookies while they're warm but you need to be fast! They harden in a blink. I even made a strop and hang it on two rolling pan to create curves.
The tuiles are super crispy and sweet with a note of sesame. Store them in the airtight container in the fridge then they will stay crisp for couple of days.

食譜改寫自Recipe adapted from：L’atelier des chefs
份量：30片
材料ingredients：

糖粉70g
低筋麵粉20g
白芝麻粒25g
奶油(融化）20g
柳橙汁25ml

70g powder sugar
20g flour
25g white sesame seed
20g unsalted butter, melted
25ml orange juice

杏仁瓦片Almond Tuile

當我有剩的蛋白時就會做這個餅乾，因為他簡單、人見人愛，酥脆、充滿杏仁香加上一絲焦糖味，難怪我媽這個杏仁控那麼喜歡，有時候還要特地留蛋白來做給她吃...
這餅乾也很適合當下午茶配咖啡
關於烤墊，我發現烤盤紙太薄，導致麵糊比較薄的地方很快上色但是厚的地方還沒熟，所以如果有矽膠烤墊會更好，它導熱較慢且均勻。

Whenever I have leftover egg whites( maybe from tiramisu or creme brûlée), this is my go-to recipe. It is so crispy and full of almond flavor with a hint of caramel, no wonder my mom adores it so much that sometime I need to reserve egg whites to make her more Tuiles. The cookies is good for afternoon tea treat and combine perfectly with coffee.
For the liner, I found out that if using parchment paper, the thin part would burn while the thick part uncooked. The silicon liner is a better choice because it is thick and heat the batter slow and even, result in a tray of beautifully brown almond tuile.


份量： 3大3小盤 (5包)   4 trays (5 small packages) 
材料ingredients:

蛋白3顆(約98g)

細砂糖60g

鹽1小撮

低筋麵粉120g

液狀奶油或植物油30g

杏仁片80g

3 egg whites (about 98g)

60g caster sugar

a pinch of salt(omit if using salted butter)

120g all-purpose flour

30g unsalted butter, melted or vegetable oil

80g sliced almond

入口即化～胡桃雪球 Pecan Snowballs

這款餅乾是歐美聖誕節常吃的點心，其實我憎該等12月再po得但是我等不及了哈哈哈
雪球這個名字不只形容的灑了糖粉的外表，同時也描述入口即化的口感超療癒的！
做起來簡單、麵團不黏手很適合親子一起做，而且因為沒有雞蛋所以不用擔心小小孩偷吃XDD
大部分的食譜會裹兩次糖粉，一次剛出爐還熱熱的讓糖粉融化，第二次在完全冷卻時融化的第一層糖會年更多糖粉讓餅乾雪白，但是我覺得這樣太甜了而且有點麻煩。
餅乾要美味有一些小撇步：1.奶油是酥口的關鍵所以建議用好一點的品牌～2.堅果先炒過或是烤過，逼出香氣和油脂！但是要隨時注意、翻攪因為很容易燒焦！

I should have wait til Christmas to post this classic holiday treats but this was so tasty I just can’t stand not sharing the recipe with you!

The cookies’ name varies from Russian Tea Cakes, Pecan Sandies (Snowballs) to Mexican Wedding Cakes (I wonder why Russia and Mexican can share the same recipe). I prefer the name Pecan Snowball because it describes both the appearance and the texture, that is, melt in your mouth just like a snowball.

The dough is perfect making with kids because it put together easily and not sticky, which is friendly for children to handle. By the way, it contains no egg so it’s safe to eat raw.

The key to that melting effect is BUTTER so make sure the one you’re using is high quality. Another tip to a successful snowball is to toast the nut(I used a combination of pecan and walnut), that will improve the nutty flavor. Some people like to double coat the cookies (once when the cookies still warm another when they cooled completely) but that is too sweet for me and they looked great either.

食譜改寫自Recipe adapted from： http://www.jennycancook.com/recipes/christmas-pecan-balls/
份量： 40顆 直徑2.5cm球
材料ingredients:
餅乾
 胡桃（或核桃）100g
 奶油（軟化）100g
 細砂糖40g
 鹽1/4小匙
 低筋麵粉150g
表面沾裹
 糖粉約1杯

Cookies

     1 cup(100g) finely chopped toasted pecans (or walnuts)

     1 stick butter (1/2 cup/100 g), softened

     3 Tablespoons(40g) granulated sugar

     1/4 teaspoon salt

         1 cup(150g) all-purpose flour

Rolling

     1 cup powdered sugar

健康早餐之「香烤燕麥」Baked oatmeal(law fat, healthy breakfast or snack)

烤燕麥在國外是很常見的早餐呢，因為方便攜帶又營養，不用加熱也一樣美味！大部分是倒在馬芬模烤成單人份，然後可以一次做很多冷凍起來～我比較懶就烤成一整盤哈哈哈
我在一週內做了兩遍這個烤燕麥！因為太驚豔了，家人也超愛這個濕潤鬆軟香甜的點心！燕麥吸飽了水果、堅果的香氣 歐歐歐難以抗拒啊
老實說我得把他們分裝在不同的盒子裡以免自己攝取過量（雖然好像沒啥用哈哈哈）
食譜的材料非常有彈性的可以隨意應用～我試過熱帶口味的芒果乾＋椰子＋鳳梨泥，巧克力碎＋蔓越梅乾＋杏仁奶也很讚!
搭配水果跟優格就是豐盛美味又營養的早餐啦！仔細一算，全部營養成分都顧到了誒！

I made this baked oatmeal twice within a week! Because they were too impressive and my family was totally in love with these moist cakey sweeties. The oatmeal soak in that fruity nutty milk OHHH
Infect, they're sooo indulgent that I have to store them in separate containers or I would eat more than I should.
The recipe is very flexible, I've tried mango, coconut with pineapple sauce for a tropical flavor. Chocolate chips, cranberry with almond milk turned out good as well.
 I served the oatmeal with low-fat yogurt, banana, and strawberry.




改寫自adapted from：http://www.myrecipes.com/recipe/baked-oatmeal?XID=mr_socialflow_facebook
份量： 4-5人 (八寸方模)
Serve 4-5 people(8 inch square tin)

材料ingredients:
乾料
  即食燕麥片2杯
  喜歡的果乾切碎1/3杯
  喜歡的堅果切碎2大匙
  泡打粉（可不加）1小匙
  鹽1小匙
濕料
  溫牛奶1.5杯
  蛋1顆大的
  蜂蜜4大匙
  蘋果泥0.5杯
  植物油或融化奶油1大匙

Dry ingredient

      2 cups uncooked quick-cooking oats

      1/3 cup diced dry fruit

      2 tablespoon chopped nuts

      1 teaspoon baking powder

1 tsp salt

Wet ingredient

      1 1/2 cups milk(warm)

1/4 cup=4Tbs honey

      1/2 cup applesauce or shredded apples

1 large egg, beaten
1 tablespoons vegetable oil or butter, melted

起司香料酥棒 Crispy Cheese&Herb Straws

這個酥棒不管看起來、吃起來都像薯條XD只是更多層次味道更豐富！可以像薯條一樣搭配番茄醬和黃芥末或是用高腳杯當容器走派對風～如果想要再提高層次的話不妨搭配法式洋蔥湯或高湯一同食用。
記得這個餅乾要熱熱的吃不然放久了也會像薯條軟掉噢！如果真的軟掉就在回烤箱烤個五分鐘就又會像剛出爐一般酥脆了!!
在使用酥皮時有個重點就是保持酥皮是在冰冷的狀態，如果在室溫放太久或烤箱溫度不夠高，烘烤時就會膨脹的不漂亮或只澎一點點。

The straws look and taste like french fries but are more delicate and flavorful! You can serve them with ketchup and mustard just like french fries or place them in a tall goblet in a party. If you want to bring this to another level, serve the straws with a bowl of french onion soup or chicken consommé.
The straws need to be served warm or they will soften and lost that crispy character. If that happens, just let it bake in the hot oven for 5 minutes then they’ll crisp up again.
When using the puff pastry, it’s important that the pastry is cold and the oven is at the right temperature, otherwise, it won’t puff or puff unevenly.

藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.

波羅脆皮泡芙Puff with cookie-hat

我說過我喜歡所有包餡的甜點。當我壓力大的時候（特別是期末，被無數報告塞滿快崩潰時），奶油泡芙是唯一可以療癒我靈魂的東西>///< 而且一口咬下香甜奶餡爆出來的感覺超美妙的啊雖然吃的時候常常搞得一團糟......

這個泡芙特別的地方就是有餅乾帽子，它不只讓泡芙更可愛，也為泡芙皮加入不同的口感。即使泡芙皮因為冰箱的濕氣而潮軟時，餅乾依然能保持硬度。順帶一提，你也能作小型餅乾泡芙不夾餡直接吃，微鹹的泡芙皮搭配甜餅乾剛好～

泡芙的變化很多元，能自由組合各種口味的泡芙皮、餅乾、內餡或淋醬創造專屬口味～～

很少人知道泡芙麵糊能冷凍貯存！只要把擠好的泡芙連同烤盤紙（步驟6）冷凍至麵糊硬，再將泡芙撥下來裝在夾鏈袋就可以放很久。要烤時不用解凍直接烤，只是烤的時間要延長5分鐘。這樣只要有冷凍泡芙麵糊就隨時能享用剛烤好的酥脆泡芙囉！

裝餡的泡芙一天內要吃完，沒填餡的能在冰箱中保存5天。

I’d say that I love all kinds of desserts that have a creamy filling. Whenever I’m under pressure, especially during final exams month packed by overwhelming homework, cream puffs are the ones that can comfort my soul >///<.   Although eating a puff that has been overfilled would be a mess, the sight that the cream can “explode” at the first bite is fantastic!

What make this puff outstanding is the crunchy cookie-hat. The hat not only looks funny but it gives the puff shell a different texture. Even if the puff has been softened by the moisture in the refrigerator, the cookie-hat will remain crumbly. By the way, you can make smaller cookie-hat puffs and serve it without any filling, because the puff shell is a little salty and balances the sweetness of the cookie-hat. 

You can combine different flavors of puff shell, cream, coating or cookie-dough to create your own puff~

Few people know that the choux pastry can be stored in the freezer. After the dough is piped onto the parchment paper(step 6), put it into the freezer to set. When the dough is completely frozen, pull them off the paper and transfer them into a zip bag. The frozen choux pastry can be baked directly, that is, it doesn’t need to be thawed. The baking time should be about 5 mins longer than the unfrozen one. Now you can enjoy freshly baked puffs any time, as long as you keep some dough in your freezer:)

The puff with filling should be consumed within a day but the one without filling can be stored in the refrigerator for 5 days. 

食譜改寫自Recipe adapted from：Masa 料理ABC

 份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味餅乾original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

內餡fillings

J.卡式達醬     300g(一份）任何口味皆可

K.鮮奶油        150g

custard             300g=1cup   (You can use any flavor you prefer.)

heavy cream    150g=2/3cup

蛋白小精靈Meringue fairies

蛋白糖超可愛又簡單，可是對我來說太甜了＝＝所已我把他放在有點鹹的酥皮上平衡味道

脆脆的蛋白堂＋滑順卡式達＋酥香酥皮＝會在嘴裡融化的幸福：)

The meringue is too sweet for me so I place it on a slightly salty puff pasry to balance out the flavor.

Crunchy meringue+smooth cutard+crispy puff pastry= Happiness that melts in your mouth:)

份量： 50隻 make about 50 faries

Ａ. 蛋白        2顆約70g

Ｂ. 細砂糖        105g(蛋白重量的1.5倍）

Ｃ. 檸檬汁/塔塔粉       1小匙

Ｄ. 千層酥皮      約500g

Ｅ. 卡式達醬      300g

Ｆ. 可可粉    2小匙

Ｇ. 熱水     1小匙

egg whites      2(about 70g)

caster sugar      105g(1.5 times the weight of egg white)

lemon juice or cream of tartar     1t

puff pastry      about 500g

custard       300g

cocoa powder     2t

hot water        1t

芋頭脆餅Taro cracker

鹹鹹酥脆的小零嘴～看得到東一塊西一塊的紫色芋頭！天然芋香淡淡的，自己做知道沒人工香料吃得很安心健康，而且會停不下來的吃＝＝媽媽說根本不夠

Salty and crispy little snacks~You can see the purple taro here and there! Take a bite and you'll definetly want more.

食譜出自recipe adapted from：carol 自在生活

材料ingredients：

Ａ. 芋頭(去皮)peeled  taro(cooked)     200g 

 Ｂ.低筋麵粉all purpose or  cake flour     200g  

 C. 液體植物油vegetable oil     40g

 D. 雞蛋egg      1顆(about50g)  

 E. 細砂糖 caster sugar     15g
 F. 鹽salt     3g 

奶油冰箱餅乾

很基本的餅乾，很多花俏的餅乾都是由它變化來的，塔皮也是～烤出來時整間房子超香！還沒進門在樓梯間都聞得到奶油香。
可以組合各種口味或堅果，要注意黏合麵團時要刷些蛋液！（貓熊好可愛，切時小驚喜，每隻表情都不一樣！）

份量：
 Ａ.奶油（軟化）  110g
 Ｂ.糖   60g
 Ｃ.蛋   1顆
 Ｄ.低筋麵粉   250g
 （Ｅ.紅茶末 5g/可可粉 30g/抹茶粉 10g/起司粉 70g）
 （Ｆ.碎核桃 200g/杏仁片 100g/巧克力豆  100g)

柳橙寶石

很「柳橙」的餅乾，盡可能地加入「酸」的元素~入口奶油的香酥和柑橘類特有的酸甜一齊在口中綻放～
果醬是自己做的，教會一對從我小就把我當女兒的夫妻種的，每年都會摘一大袋酸橘子給我做果醬。今年那位阿姨診斷出癌症，是末期，我哭了好久......但是相信上帝有最好的安排，現在能做的就是多看看她。獻上此款餅乾給住院的阿姨～結果聽說醫生的小孩吃最多＝＝

柳橙餅乾

Ａ	奶油/椰子油	150g
Ｂ	細砂糖	60g
Ｃ	蛋黃	2顆
Ｄ	橘子果醬*	2T
Ｅ	萊姆酒	1T
Ｆ	低筋麵粉	320g

裝飾

Ｇ	橘子果醬	適量
Ｈ	糖粉	適量

＊可用兩顆檸檬皮＋2T檸檬汁或

      一顆柳橙皮＋2T柳橙汁代替