太漂亮了！甜菜根双色吐司 Beetroot Loaf

 

好鲜艳的红色，要不是亲手把甜菜根打成泥加入中种面团真的难以接受这么红的面包。加了蔓越梅干，好吃！

 

 

 

 

 

Beetroot dough

(A)– mix well and leave in fridge overnight in airtight container

350g High protein flour

230g water (I replace all with beetroot paste*)

½ tsp instant yeast

 * beetroot paste -  blend raw beetroot + some water in a blender till smooth

(B)

150g flour (90g high protein, 60g wholemeal flour)

50g sugar

½ tsp salt

75g milk

50g egg

All (A)

30g butter

 

Milk dough
215g High protein flour

25g wholemeal flour

1/2tsp instant yeast

15g castor sugar

1/3tsp salt

20g butter

10g milk powder

1 egg

105ml milk

 

 

Buffalo Smart Pan 牛头牌双面锅之杏鲍菇炒西兰花

少许油炒香杏鲍菇，同锅也把肉丝，蒜头炒香。

加入蚝油，胡椒粉 和水拌匀

加入西兰花，关盖两分钟即可盛盘。

 

用双面锅炒大葱蛋也很棒，只须少许油，都不会粘锅，而且很短时间炒出来的蛋很嫩。

杏桃小蛋糕 Apricot cupcakes

RM35 for 20pcs

北海道蛋糕 Hokkaido cakes

紫薯面包 Purple Potato Bun

Brown beans plant

Red Yeast Rice WeiBo Bread 红曲微波面包