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[地雷] 緋紅EP10米果之謎

[ Japandrama ]155 留言, 推噓總分: -123

作者: Norika - 發表於 2020/01/23 11:08(4年前)

110^F噓iceman5566: 那我也可以一直噓囉01/23 18:43

[公告] 2020年1月份違規處理暨版務交流區

[ Japandrama ]45 留言, 推噓總分: +8

作者: coldeden - 發表於 2020/01/01 10:35(4年前)

4^F推iceman5566: 我真的要笑死洗文不刪然後唐田文秒刪01/22 22:05

5^F→iceman5566: 東出鐵粉喔呵呵嘔嘔嘔嘔嘔01/22 22:06

27^F噓iceman5566: 有沒有意義是你主觀決定的喔我覺得他現在狂貼也沒有01/22 22:21

28^F→iceman5566: 意義啊呵呵01/22 22:21

[地雷] 夏空妹妹的料理店喚醒炸蝦飯的回憶

[ Japandrama ]106 留言, 推噓總分: -21

作者: Norika - 發表於 2020/01/22 19:12(4年前)

1^F→iceman5566: 我不知道該回什麼只好貼上乳酪蛋糕做法01/22 19:13

2^F→iceman5566: 自己做健康又好吃準備所有材料01/22 19:13

3^F→iceman5566: 低筋麵粉過篩奶油放入耐熱容器裡隔水加熱使其融化01/22 19:13

4^F→iceman5566: 檸檬清洗乾淨外皮再刨絲及榨汁備用01/22 19:13

5^F→iceman5566: 先將奶油乳酪放置於室溫軟化01/22 19:13

6^F→iceman5566: 製作餅皮餅乾放入較厚的食物袋中用桿麵棍敲碎01/22 19:13

7^F→iceman5566: 將融化的奶油稍微冷卻後備用01/22 19:13

8^F→iceman5566: 將奶油倒入餅乾袋裡攪拌混合01/22 19:13

9^F→iceman5566: 倒入模型中用杯子或湯匙等工具輕壓01/22 19:13

10^F→iceman5566: 使其鋪滿模型底部然後放入冰箱冷藏定型01/22 19:13

11^F→iceman5566: 冷藏約30分鐘以上即可01/22 19:13

12^F→iceman5566: 將香草豆莢剖半用刀片刮下香草豆莢籽01/22 19:13

13^F→iceman5566: 製作起司蛋糕的麵糊將軟化的奶油乳酪用橡皮刮刀攪拌01/22 19:13

14^F→iceman5566: 並加入酸奶及2/3的細砂糖攪拌混合01/22 19:13

15^F→iceman5566: 均勻混合後,加入蛋黃攪拌至表面光滑01/22 19:13

16^F→iceman5566: (這時可改用打蛋攪拌器)01/22 19:13

17^F→iceman5566: 接著加入鮮奶油同樣攪拌至表面光滑01/22 19:13

18^F→iceman5566: 加入香草籽及過篩的低筋麵粉一起攪拌均勻01/22 19:13

19^F→iceman5566: 再加入檸檬汁及檸檬皮(絲)混合01/22 19:13

20^F→iceman5566: 使用一個乾淨的調理碗加入蛋白剩餘的細砂糖分兩次倒01/22 19:13

21^F→iceman5566: 入01/22 19:13

22^F→iceman5566: 並同時用電動攪拌器攪拌打發至蛋白霜的尖端會往下低01/22 19:13

23^F→iceman5566: 垂的柔軟程度01/22 19:13

24^F→iceman5566: 加入一半的蛋白霜至起司蛋糕糊中攪拌均勻01/22 19:13

25^F→iceman5566: 再將起司蛋糕糊全部倒回剩下的蛋白霜裡攪拌均勻動作01/22 19:13

26^F→iceman5566: 快速而輕巧01/22 19:13

28^F→iceman5566: 在模型底部包上錫箔紙,(避免隔水加熱時水份會流進模01/22 19:13

29^F→iceman5566: 型裡)01/22 19:13

30^F→iceman5566: 接著倒入麵糊,用橡皮刮刀將麵糊表面刮平整01/22 19:13

31^F→iceman5566: 烤箱先預熱170度c備用烤模放入大烤盤裡01/22 19:13

32^F→iceman5566: 注入約2cm高度的熱水放進烤箱以170度c烘烤40分鐘01/22 19:13

33^F→iceman5566: 接著再用160度c繼續烘烤10-15分鐘01/22 19:13

34^F→iceman5566: 搖動模型時蛋糕表面會像布丁般緩緩搖動的半熟狀態即01/22 19:13

35^F→iceman5566: 代表完成01/22 19:13

36^F→iceman5566: 請依各家烤箱的不同烘烤時間可做調整01/22 19:13

37^F→iceman5566: 蛋糕出爐先冷卻後再放入冰箱冷藏1個小時以上01/22 19:13

38^F→iceman5566: 用刀子沿著模型輕輕劃一圈取下蛋糕即完成01/22 19:13

[地雷] 夏空小夏和千遙第二次姐妹相認已刪文

[ Japandrama ]23 留言, 推噓總分: 0

作者: Norika - 發表於 2020/01/22 19:08(4年前)

1^F→iceman5566: 我不知道該回什麼只好貼上乳酪蛋糕做法01/22 19:13

2^F→iceman5566: 自己做健康又好吃準備所有材料01/22 19:13

3^F→iceman5566: 低筋麵粉過篩奶油放入耐熱容器裡隔水加熱使其融化01/22 19:13

4^F→iceman5566: 檸檬清洗乾淨外皮再刨絲及榨汁備用01/22 19:13

5^F→iceman5566: 先將奶油乳酪放置於室溫軟化01/22 19:13

6^F→iceman5566: 製作餅皮餅乾放入較厚的食物袋中用桿麵棍敲碎01/22 19:13

7^F→iceman5566: 將融化的奶油稍微冷卻後備用01/22 19:13

8^F→iceman5566: 將奶油倒入餅乾袋裡攪拌混合01/22 19:13

9^F→iceman5566: 倒入模型中用杯子或湯匙等工具輕壓01/22 19:13

10^F→iceman5566: 使其鋪滿模型底部然後放入冰箱冷藏定型01/22 19:13

11^F→iceman5566: 冷藏約30分鐘以上即可01/22 19:13

12^F→iceman5566: 將香草豆莢剖半用刀片刮下香草豆莢籽01/22 19:13

13^F→iceman5566: 製作起司蛋糕的麵糊將軟化的奶油乳酪用橡皮刮刀攪拌01/22 19:13

14^F→iceman5566: 並加入酸奶及2/3的細砂糖攪拌混合01/22 19:13

15^F→iceman5566: 均勻混合後,加入蛋黃攪拌至表面光滑01/22 19:13

16^F→iceman5566: (這時可改用打蛋攪拌器)01/22 19:13

17^F→iceman5566: 接著加入鮮奶油同樣攪拌至表面光滑01/22 19:13

18^F→iceman5566: 加入香草籽及過篩的低筋麵粉一起攪拌均勻01/22 19:13

19^F→iceman5566: 再加入檸檬汁及檸檬皮(絲)混合01/22 19:13

20^F→iceman5566: 使用一個乾淨的調理碗加入蛋白剩餘的細砂糖分兩次倒01/22 19:13

21^F→iceman5566: 入01/22 19:13

22^F→iceman5566: 並同時用電動攪拌器攪拌打發至蛋白霜的尖端會往下低01/22 19:13

23^F→iceman5566: 垂的柔軟程度01/22 19:13

[地雷] 夏空EP118哥哥結婚和山口智子的離去

[ Japandrama ]49 留言, 推噓總分: 0

作者: Norika - 發表於 2020/01/22 19:11(4年前)

1^F推iceman5566: 我不知道該回什麼只好貼上乳酪蛋糕做法01/22 19:11

2^F→iceman5566: 自己做健康又好吃準備所有材料01/22 19:11

3^F→iceman5566: 低筋麵粉過篩奶油放入耐熱容器裡隔水加熱使其融化01/22 19:11

4^F→iceman5566: 檸檬清洗乾淨外皮再刨絲及榨汁備用01/22 19:11

5^F→iceman5566: 先將奶油乳酪放置於室溫軟化01/22 19:11

6^F→iceman5566: 製作餅皮餅乾放入較厚的食物袋中用桿麵棍敲碎01/22 19:11

7^F→iceman5566: 將融化的奶油稍微冷卻後備用01/22 19:11

8^F→iceman5566: 將奶油倒入餅乾袋裡攪拌混合01/22 19:11

9^F→iceman5566: 倒入模型中用杯子或湯匙等工具輕壓01/22 19:11

10^F→iceman5566: 使其鋪滿模型底部然後放入冰箱冷藏定型01/22 19:11

11^F→iceman5566: 冷藏約30分鐘以上即可01/22 19:11

12^F→iceman5566: 將香草豆莢剖半用刀片刮下香草豆莢籽01/22 19:11

13^F→iceman5566: 製作起司蛋糕的麵糊將軟化的奶油乳酪用橡皮刮刀攪拌01/22 19:11

14^F→iceman5566: 並加入酸奶及2/3的細砂糖攪拌混合01/22 19:11

15^F→iceman5566: 均勻混合後,加入蛋黃攪拌至表面光滑01/22 19:11

16^F→iceman5566: (這時可改用打蛋攪拌器)01/22 19:11

17^F→iceman5566: 接著加入鮮奶油同樣攪拌至表面光滑01/22 19:12

18^F→iceman5566: 加入香草籽及過篩的低筋麵粉一起攪拌均勻01/22 19:12

19^F→iceman5566: 再加入檸檬汁及檸檬皮(絲)混合01/22 19:12

20^F→iceman5566: 使用一個乾淨的調理碗加入蛋白剩餘的細砂糖分兩次倒01/22 19:12

21^F→iceman5566: 入01/22 19:12

22^F→iceman5566: 並同時用電動攪拌器攪拌打發至蛋白霜的尖端會往下低01/22 19:12

23^F→iceman5566: 垂的柔軟程度01/22 19:12

24^F→iceman5566: 加入一半的蛋白霜至起司蛋糕糊中攪拌均勻01/22 19:12

25^F→iceman5566: 再將起司蛋糕糊全部倒回剩下的蛋白霜裡攪拌均勻動作01/22 19:12

26^F→iceman5566: 快速而輕巧01/22 19:12

27^F→iceman5566: 在模型底部包上錫箔紙,(避免隔水加熱時水份會流進模01/22 19:12

28^F→iceman5566: 型裡)01/22 19:12

29^F→iceman5566: 接著倒入麵糊,用橡皮刮刀將麵糊表面刮平整01/22 19:12

30^F→iceman5566: 烤箱先預熱170度c備用烤模放入大烤盤裡01/22 19:12

31^F→iceman5566: 注入約2cm高度的熱水放進烤箱以170度c烘烤40分鐘01/22 19:12

32^F→iceman5566: 接著再用160度c繼續烘烤10-15分鐘01/22 19:12

33^F→iceman5566: 搖動模型時蛋糕表面會像布丁般緩緩搖動的半熟狀態即01/22 19:12

34^F→iceman5566: 代表完成01/22 19:12

35^F→iceman5566: 請依各家烤箱的不同烘烤時間可做調整01/22 19:12

36^F→iceman5566: 蛋糕出爐先冷卻後再放入冰箱冷藏1個小時以上01/22 19:12

37^F→iceman5566: 用刀子沿著模型輕輕劃一圈取下蛋糕即完成01/22 19:12

[地雷] 魯邦之女出現萬福梗有觀眾當場爆笑

[ Japandrama ]42 留言, 推噓總分: -2

作者: Norika - 發表於 2020/01/22 19:10(4年前)

2^F→iceman5566: 我不知道該回什麼只好貼上乳酪蛋糕做法01/22 19:12

3^F→iceman5566: 自己做健康又好吃準備所有材料01/22 19:12

4^F→iceman5566: 低筋麵粉過篩奶油放入耐熱容器裡隔水加熱使其融化01/22 19:12

5^F→iceman5566: 檸檬清洗乾淨外皮再刨絲及榨汁備用01/22 19:12

6^F→iceman5566: 先將奶油乳酪放置於室溫軟化01/22 19:12

7^F→iceman5566: 製作餅皮餅乾放入較厚的食物袋中用桿麵棍敲碎01/22 19:12

8^F→iceman5566: 將融化的奶油稍微冷卻後備用01/22 19:12

9^F→iceman5566: 將奶油倒入餅乾袋裡攪拌混合01/22 19:12

10^F→iceman5566: 倒入模型中用杯子或湯匙等工具輕壓01/22 19:12

11^F→iceman5566: 使其鋪滿模型底部然後放入冰箱冷藏定型01/22 19:12

12^F→iceman5566: 冷藏約30分鐘以上即可01/22 19:12

13^F→iceman5566: 將香草豆莢剖半用刀片刮下香草豆莢籽01/22 19:12

14^F→iceman5566: 製作起司蛋糕的麵糊將軟化的奶油乳酪用橡皮刮刀攪拌01/22 19:12

15^F→iceman5566: 並加入酸奶及2/3的細砂糖攪拌混合01/22 19:12

16^F→iceman5566: 均勻混合後,加入蛋黃攪拌至表面光滑01/22 19:12

17^F→iceman5566: (這時可改用打蛋攪拌器)01/22 19:12

18^F→iceman5566: 接著加入鮮奶油同樣攪拌至表面光滑01/22 19:12

19^F→iceman5566: 加入香草籽及過篩的低筋麵粉一起攪拌均勻01/22 19:12

20^F→iceman5566: 再加入檸檬汁及檸檬皮(絲)混合01/22 19:12

21^F→iceman5566: 使用一個乾淨的調理碗加入蛋白剩餘的細砂糖分兩次倒01/22 19:12

22^F→iceman5566: 入01/22 19:12

23^F→iceman5566: 並同時用電動攪拌器攪拌打發至蛋白霜的尖端會往下低01/22 19:12

24^F→iceman5566: 垂的柔軟程度01/22 19:12

25^F→iceman5566: 加入一半的蛋白霜至起司蛋糕糊中攪拌均勻01/22 19:12

26^F→iceman5566: 再將起司蛋糕糊全部倒回剩下的蛋白霜裡攪拌均勻動作01/22 19:12

27^F→iceman5566: 快速而輕巧01/22 19:12

28^F→iceman5566: 在模型底部包上錫箔紙,(避免隔水加熱時水份會流進模01/22 19:12

29^F→iceman5566: 型裡)01/22 19:12

30^F→iceman5566: 接著倒入麵糊,用橡皮刮刀將麵糊表面刮平整01/22 19:12

31^F→iceman5566: 烤箱先預熱170度c備用烤模放入大烤盤裡01/22 19:12

32^F→iceman5566: 注入約2cm高度的熱水放進烤箱以170度c烘烤40分鐘01/22 19:12

33^F→iceman5566: 接著再用160度c繼續烘烤10-15分鐘01/22 19:12

34^F→iceman5566: 搖動模型時蛋糕表面會像布丁般緩緩搖動的半熟狀態即01/22 19:12

35^F→iceman5566: 代表完成01/22 19:12

36^F→iceman5566: 請依各家烤箱的不同烘烤時間可做調整01/22 19:12

37^F→iceman5566: 蛋糕出爐先冷卻後再放入冰箱冷藏1個小時以上01/22 19:12

38^F→iceman5566: 用刀子沿著模型輕輕劃一圈取下蛋糕即完成01/22 19:12

[地雷] 夏空與萬福泡麵合體

[ Japandrama ]2 留言, 推噓總分: -1

作者: Norika - 發表於 2020/01/22 19:08(4年前)

1^F噓iceman5566: 洗三小01/22 19:08

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