2017-12-22 02:06:38沛緹
人生第一次做餅乾
沒想到我年過 40
才開始人生第一次 DIY 餅乾、攪有色糖霜
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感想 : 家裡廚房不大千萬不要 DIY 餅乾。光機器、盆、篩、模具就擠爆櫥櫃
這次甜點師傅是金融業轉行,很有童心會創作畫畫。聽了她的創業過程更堅定我要繼續待在金融業的想法 ...
聖誕節擺設
塑膠袋包著的就是我們今天做出來的成品
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這是老師選用的無鹽發酵奶油
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老師自己設計的手札本
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另外一個奶油
原來做餅乾需要用到這麼多的油
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這是做糖霜的果泥
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開始講解了
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用攪拌機打碎奶油
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一邊攪一邊加糖加蛋
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過篩麵粉
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加了麵粉後繼續用手攪拌
這步驟很費力氣
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大概攪到這程度就可以了
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拿一個塑膠袋裝適量的麵糰進去後桿平
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缺角也要從高處桿麵糰到低處
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長得好像 Chesse
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模具
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蓋模具在麵糰上
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放在烤盤上
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以上是老師做的
接下來才是我做的
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剛剛好
不要浪費
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桿麵糰好療癒啊
只是太花時間
我真的沒有太多空閒與空間
但餅乾其實是甜點界最好做的了
蛋糕就很費功

進烤箱
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也有可愛的小兔兔造型
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開始做餅乾上的有色糖霜
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一湯匙果泥+一匙糖霜攪拌成黏稠狀如鼻涕
若是可可粉或抹茶粉則需加水攪拌
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攪拌好後塗點在餅乾上
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成品 & 半成品
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這是老師烤的餅乾
剛好我肚子餓了可以充饑
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珈誼婚禮
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這是我的同學
人蠻 Nice
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這味是我們的甜點老師
個性很可愛
目前在士林經營甜點蛋糕店
Macarabbit 馬卡瑞比烘焙屋
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參加者送一個年曆
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烤出來的成品 vs. 同事親手做的餅乾
才開始人生第一次 DIY 餅乾、攪有色糖霜
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感想 : 家裡廚房不大千萬不要 DIY 餅乾。光機器、盆、篩、模具就擠爆櫥櫃
這次甜點師傅是金融業轉行,很有童心會創作畫畫。聽了她的創業過程更堅定我要繼續待在金融業的想法 ...
聖誕節擺設
塑膠袋包著的就是我們今天做出來的成品


這是老師選用的無鹽發酵奶油

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老師自己設計的手札本

另外一個奶油
原來做餅乾需要用到這麼多的油

這是做糖霜的果泥

開始講解了

用攪拌機打碎奶油
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一邊攪一邊加糖加蛋
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過篩麵粉
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加了麵粉後繼續用手攪拌
這步驟很費力氣
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大概攪到這程度就可以了

拿一個塑膠袋裝適量的麵糰進去後桿平
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缺角也要從高處桿麵糰到低處

長得好像 Chesse
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模具
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蓋模具在麵糰上
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放在烤盤上
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以上是老師做的
接下來才是我做的

剛剛好
不要浪費
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桿麵糰好療癒啊
只是太花時間
我真的沒有太多空閒與空間
但餅乾其實是甜點界最好做的了
蛋糕就很費功

進烤箱

也有可愛的小兔兔造型

開始做餅乾上的有色糖霜

一湯匙果泥+一匙糖霜攪拌成黏稠狀如鼻涕
若是可可粉或抹茶粉則需加水攪拌

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攪拌好後塗點在餅乾上
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成品 & 半成品
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這是老師烤的餅乾
剛好我肚子餓了可以充饑

珈誼婚禮
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這是我的同學
人蠻 Nice
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這味是我們的甜點老師
個性很可愛
目前在士林經營甜點蛋糕店
Macarabbit 馬卡瑞比烘焙屋

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參加者送一個年曆
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烤出來的成品 vs. 同事親手做的餅乾
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