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	<title>Hong's Kitchen</title>
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	<description>用一颗美丽的心情,煮道美食,不需要山珍美味, 与心爱的人一起享用幸福的味道。</description>
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		<title>Hong's Kitchen</title>
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		<title>冷冻芒果芝士蛋糕 &#8211; Chilled Mango Cheesecake</title>
		<link>http://hongskitchen.wordpress.com/2008/04/17/%e5%86%b7%e5%86%bb%e8%8a%92%e6%9e%9c%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95-chilled-mango-cheesecake/</link>
		<comments>http://hongskitchen.wordpress.com/2008/04/17/%e5%86%b7%e5%86%bb%e8%8a%92%e6%9e%9c%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95-chilled-mango-cheesecake/#comments</comments>
		<pubDate>Thu, 17 Apr 2008 03:24:11 +0000</pubDate>
		<dc:creator>dolphing</dc:creator>
				<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[Chilled Cheesecake]]></category>
		<category><![CDATA[芒果]]></category>
		<category><![CDATA[芝士]]></category>
		<category><![CDATA[蛋糕]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[免烤]]></category>
		<category><![CDATA[冷冻芝士蛋糕]]></category>
		<category><![CDATA[奶酪]]></category>
		<category><![CDATA[不用烤]]></category>
		<category><![CDATA[中英对照]]></category>
		<category><![CDATA[乳酪]]></category>

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		<description><![CDATA[制作冷冻芝士蛋糕是在一年多以前就开始想了, 可是一直都没做成, 最近在很多情况之下的巧合,就弄成了第一粒的芝士蛋糕. 记得刚开始做了几次的烘烤芝士蛋糕后,女朋友建议说来做不用烘烤的. 周周转转之下, 看到网友在部落上放了芒果芝士蛋糕, 就心血来潮想来弄一个. 可是又因为接近新年忙碌, 再来,跑了槟城很多间店找不到鱼胶粉, 不是没有买,不然就是卖完了, 或者是,店去时已关了. 后来好不容易在某件超级市场无意中发现了它. 这时候遇到另一个问题, 缺少忌廉芝士. 去了很多超级市场也找不到. 前天无心插柳之下, 忌廉芝士才从架子上出现. 于是就不管三七二十一, 决定今晚要弄个期待了很久的冷冻芝士蛋糕. 这个冷冻芒果芝士蛋糕食谱是参考朋友的, 在此谢谢&#8221;雪&#8221;.基本上制作了少许的变动, 比如在饼底上了可可粉, 其他的大同小异. 至于水果方面,我还是用了芒果. 下回可尝试其他的,例如草莓,香蕉和奇异果等. 和烘烤得比较,这冷冻芝士蛋糕用了鱼胶粉来代替面粉, 这样才能蛋糕成型. 材料 Ingredients: 芒果2粒, 切丁 2 Mango, Diced 柠檬汁 1汤匙 1 Tablespoon Lemon Juice (A) 消化饼干 250克 250g Disgetive Biscuit 奶油 125克 125g Butter 可可粉 20克 20g Chocolate Powder [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=hongskitchen.wordpress.com&amp;blog=3379960&amp;post=11&amp;subd=hongskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<item>
		<title>炸慈姑片 &#8211; Fried Arrow Head</title>
		<link>http://hongskitchen.wordpress.com/2008/04/10/%e7%82%b8%e6%85%88%e5%a7%91%e7%89%87-fried-arrow-head/</link>
		<comments>http://hongskitchen.wordpress.com/2008/04/10/%e7%82%b8%e6%85%88%e5%a7%91%e7%89%87-fried-arrow-head/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 08:56:41 +0000</pubDate>
		<dc:creator>dolphing</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Traditional]]></category>
		<category><![CDATA[Arrow Head]]></category>
		<category><![CDATA[Cooking Method]]></category>
		<category><![CDATA[炸]]></category>
		<category><![CDATA[烹飪方法]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[慈姑]]></category>
		<category><![CDATA[中英对照]]></category>

		<guid isPermaLink="false">http://hongskitchen.wordpress.com/?p=7</guid>
		<description><![CDATA[炸慈姑片是马来西亚近年来非常受欢迎的佳节糕点。炸慈姑片本身带天然的甜味，让人吃了回味无穷。还没经处理的慈姑的价钱大约是每公斤RM2-RM5,但因准备和烹饪过程比较耗时，所以市面上的慈姑片卖得非常好价钱。其实制作慈姑片并不难，只要跟着步骤就可轻易完成了。基本上只需要去皮,切片和油炸将完成了. 好了，现在就是开始下厨了。 材料: No 中文 英文 份量 1 . 慈姑 Arrow Head 2.5公斤 2. 食油 Cooking Oil 0.5公升 步骤: 去掉慈姑蒂， 将慈姑去皮，[图解] 然后用清水将慈姑洗一遍， 如慈姑还不干净，再去皮用清水洗，这样慈姑就更洁白了，[图解] 用切菜器将慈姑削片，[图解] 把食用油倒在锅里准备煎炸，用最小的火加热它。 同时候，将一片切好的慈姑片，放在油中煎炸测试油的温度，当这片慈姑有白色逐渐变成金黄色时，代表油的温度到达适合煎炸慈姑的温度了。 让后地将慈姑一片一片放在油中煎炸。因份量的大小，时间大约是12-20分钟。 现在就是见证美食的时刻,当慈姑片均匀的变成金黄色时就可捞上来了，放在一个加上吸油纸的盘，[图解] 重复步骤八直到把所有慈姑煎炸完成。 最后，别忘了把慈姑片收在紧密的容器里，免得漏风，口感就没那么好了。 贴士: 购买慈姑时,请注意其底部不要有滥的.可以的话,避免选择底部有裂口.不过多数的慈姑底部都会有裂口,只要裂口不太大就可以了. [图解] 购买慈姑时,可以预先慈姑蒂取出(秤起来比较轻,不知这样做对不对?! :p) 当慈姑片切片时,不可太薄或太厚.太薄的话,吃起来没有口感.太厚的话,煎炸的时间相对的长,且没那么香脆.建议厚度达约为0.5-0.8mm. 整片的慈姑片，必须切的均匀的厚度。如果厚度均匀不一的话，油炸时很容易烧焦，因为薄的一边熟了，而厚的另一边却还没熟，再炸下去的话，薄的那一边可要焦了。 好吃的慈姑片吃起来一定香脆.香脆的慈姑片必须经过干化去除水分,这里有两钟方法。一将切片好的慈姑片晒太阳，二将慈姑去皮后，整粒先收藏在冰箱一夜干化，再切片。虽然第一方法会彻底的水分去除，可是需要将慈姑一片一片分开来晒，这步骤比较麻烦，所以建议使用第二种方法。[图解] 慈姑必须一片一片放入油中,否则就会粘在一起.这可以预先将切好的慈姑这整齐排成一片,这样子的话,一片一片放入油里较方便.[图解] 慈姑片本身不能接受突如其来的高油温,所以油炸时最重要的是油温,所以一定要用最小的火来加热,千万不可用大火,否则欲速则不达. 盛满的慈姑,可以留在新年期间是慢慢享用,或者是送给亲戚朋友分享. 3 2 1 开麦拉 Camera<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=hongskitchen.wordpress.com&amp;blog=3379960&amp;post=7&amp;subd=hongskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">dolphing</media:title>
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			<media:title type="html">Arrow Head</media:title>
		</media:content>

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		<item>
		<title>啤酒芝士蛋糕 &#8211; Beer Cheesecake</title>
		<link>http://hongskitchen.wordpress.com/2008/04/10/%e5%95%a4%e9%85%92%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95-beer-cheesecake/</link>
		<comments>http://hongskitchen.wordpress.com/2008/04/10/%e5%95%a4%e9%85%92%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95-beer-cheesecake/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 08:47:22 +0000</pubDate>
		<dc:creator>dolphing</dc:creator>
				<category><![CDATA[Baked Cheesecake]]></category>
		<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Cake]]></category>
		<category><![CDATA[烘烤]]></category>
		<category><![CDATA[烘烤芝士蛋糕]]></category>
		<category><![CDATA[芝士]]></category>
		<category><![CDATA[蛋糕]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[起司]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[啤酒]]></category>
		<category><![CDATA[忌廉芝士]]></category>
		<category><![CDATA[淇淋芝士]]></category>

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		<description><![CDATA[好一段日子没制作烘烤芝士蛋糕了, 想来点新口味的, 在翻阅了许多本食谱, 就在&#60;&#60;情迷芝士饼&#62;&#62;之中选中了啤酒芝士蛋糕. 第一次听到这蛋糕名, 觉得非常有趣, 会不会限定只有十八岁以上才准许吃?! 哈! 食谱方面, 我做一些的改变. 没有像书上说的用半粒橙和半粒柠檬屑皮. 觉得芝士蛋糕要有香浓的柠檬味道, 就用了一整粒的柠檬屑皮, 并加上渣出了的柠檬汁. 啤酒方面就用了嘉士伯 (Carlsberg) 啤酒. 饼底方面, 我还换成了偏爱的消化饼饼底. 这蛋糕味道方面, 可就诱人了. 浓厚的双重芝士带点微微的酒苦味, 加上柠檬酸味, 蛋糕一入口就融化在嘴里. 和之前的原味芝士蛋糕相比较, 因少了面粉, 多了一份的忌廉芝士, 所以吃起陷料来, 又软又有浓郁的芝士. 制作方面, 不会很困难. 预先制作饼底, 再来把材料ABCDE顺着次序加入搅拌. 通常在烘烤芝士蛋糕时, 都是使用隔水烘烤法(或称水浴法). 这样烘烤起来的蛋糕会比较湿润和减少表层开裂, 而且吃起来美味可口. 材料 Ingredients: 消化饼饼底 Digestive Biscuits Cheesecake Base (A) 淇淋(忌廉)芝士 500克 500g Cream Cheese 巧达(车打)芝士 100克, 刨丝 100g Cheddar [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=hongskitchen.wordpress.com&amp;blog=3379960&amp;post=6&amp;subd=hongskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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