雖說敝人修習法國料理 刀來火裡去的生活
對於甜點確有股打從心底源源不絕的愛意
尤其是成品完成後 跟心愛的人分享成果
那種成就感跟心中滿滿的愛 藉由成品傳達給心愛的人
看到他們幸福的笑容跟滿足的表情
讓我想起先前在雜誌上看到的ㄧ句話...
" Never bake a cake in a bad mood. It wont rise. Baking is about loving n giving, not frowning n stomping."
煮菜老是讓我有種被時間追殺的壓力
但甜點卻讓我有幸福的感覺
午後切片apple tart 再附上一杯咖啡 人生夫復何求
話說搬進新租房子後,
為了消磨休假日的無聊再加上曾經有位朋友提到過她吃過最美味的思康餅(scone) 是在英國,
激發了自己動手做思康餅的興趣, 就上網搜尋食譜,
另外ㄧ個原因是我老姐已經吃膩我做的apple tart 了,
因為我有研究的習慣, 同一種甜點會一做再做,
做不同的塔皮配方, 不同的蘋果, 看會做出來什麼味道,
不過我們家bb們跟隔壁鄰居的嘴就沒我老姐這麼機車了,
都很賞光的, 哈~~
我後來也寄了些成品給ex同事 n 朋友品嚐..評價都不錯歐^^
since I moved to the new house, nothing to do when dayoff. I began to search new thing to do.
"No more apple tart, plzzzzzzzz", that's my big sister's reaction.
my hobby is to study one work over n over till I am satisfied with its "performance".
one more reason is that one of my friends ever mentioned her best memory on scone
which is from one time she visited British n had a high tea in a beautiful afternoon.
So I started to image I could do this MIRACLE SCONE she ever tasted.
so the following is my created recipe. u may try it n give me feedback^^
p.s. 歡迎訂購!! Welcome to place ur orders^^
my created recipe/ 我研發的配方如下:
yield 6-8 portion ( 70g/per one )
300g Self-raising flour
80g sugar 80g
5ml salt
20ml baking powder
150g unsalted butter
40ml milk
20ml water
100g grated chedder cheese
100g baked walnut
mix all ingredients n divide into 70g per one n brush milk and spray cater sugar on the top
baking time: 20mins +20mins/ 5mins+5mins
baking temperature : 180c / 160c
