美食二三事　Cooking23s

焦糖爆米花是近年興起的一種廣受歡迎的爆米花製作方式。這裡介紹的是蝴蝶形焦糖爆米花的做法。若想爆出又大又圓的蘑菇形爆米花，記得選用蘑菇形爆米花的玉米粒品種，並改用厚底鍋以大火來爆。若想做成巧克力、草莓或抹茶口味，可在裹上焦糖後，酌量篩入巧克力粉、草莓粉或抹茶粉拌勻即可。接下來就為大家介紹如何用家裡最常見的一般平底鍋做出美味的蝴蝶形焦糖爆米花。（文末附影片） Caramel popcorn is very popular these years. The popcorn I make here is butterfly popcorn. If mushroom popcorn is intended, remember to choose the mushroom popcorn kernels and use a heavy-bottomed saucepan to stir-fry them over high heat. If you'd like the popcorn of chocolate, strawberry, or matcha flavour, just add in the sifted powder of chocolate, strawberry, or matcha after the popcorn is covered with caramel. Here, I'm gonna show you how to make delicious caramel popcorn with a common frying pan. (Watch the video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料（Ingredients）： 製作焦糖爆米花的食材一覽。圖片來源：cooking23s.blogspot.com 步 驟（Steps）： (1) 平底鍋加入橄欖油，開中火，放入三顆爆米花玉米粒，等這些玉米粒爆開後，...

🔹 烏豆沙　 充滿童年回憶的紅龜與壽桃　 每年中秋必吃的蛋黃酥　 入口即化的烏豆沙餡　 是異鄉遊子最懂的濃郁鄉愁　  烏豆沙是用紅豆做的餡，但是沒有紅豆皮在裡面。烏豆沙可以用來製作豆沙包、壽桃、麻糬、紅龜粿、或是蛋黃酥等等的點心。如果要製作紅豆餅或紅豆麵包用的帶皮的紅豆餡，或者想知道如何用電鍋取代快鍋，可另外參考我先前發表的〈 紅豆湯與紅豆餡做法 〉。以下就為大家詳細介紹如何用快鍋（壓力鍋）做出減糖減油版本的臺灣味烏豆沙。（文末附影片） 🔹 Koshian　 Ang ku kueh and shou tao are full of childhood memories.　 Yolk pastry is a must eat on Mid-Autumn Festival.　 Can't forget the koshian filling melting in the mouth,　 A kind of nostalgia best understood by wanderers away from home.　 Smooth red bean paste (koshian) is made from adzuki beans, but does not contain bean hulls. Koshian can be used to make bean bao, shou tao, mochi, ang ku kueh, yolk pastries, etc. If you don't have a pressure cooker, or if you intend to make the filling (which is another kind of red bean paste) of wheel pies and red bean buns, please see " How to Make Red Bean Soup & Red Bean Paste ". Here, I'm gonna show you how to make the low-sugar and low-fat version of Taiwanese koshian with a pressure cooker. (Watc...

🔹 肉桂捲　 老街上曾有一間古厝咖啡　 我深深迷戀那裡的肉桂捲　 那甜美香濃的誘人滋味　 令人好懷念、好懷念...　 肉桂捲又稱作肉桂麵包捲，是西方國家很常見的一種甜麵包。據說，世上的第一個肉桂捲，誕生於 1920 年代的瑞典。在社群媒體的推波助瀾下，肉桂捲也從 2020 年底開始突然在臺灣暴紅。這裡就為大家介紹，如何用水合法與布里歐麵團，製作臺灣常見的、口感介於麵包與蛋糕之間的超美味肉桂捲，包括肉桂餡與肉桂醬做法哦。（文末附影片） 🔹 Cinnamon Roll　   There used to be an antique café on the old street.　 I fell in love with the cinnamon roll there madly.　 Its fascinating flavour was so aromatic and creamy　 That I really really miss it so much...　 Cinnamon rolls are also known as cinnamon buns, which are very common in western countries. It is believed that the first cinnamon roll was created in Sweden in the 1920s. Due to the social media impact, cinnamon rolls also suddenly started to cause a sensation in Taiwan at the end of 2020. Here, I'm gonna show you how to make the yummy cinnamon rolls (including the cinnamon drizzle sauce and cinnamon filling) commonly seen in Taiwan with the autolyse method and brioche dough. (See the video tutorial at the end.) . . . . . . . . . . . . . . . . . ...