美食二三事　Cooking23s

🔹 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.) . . . . . . . . . . . . . . . . . ...

🔹 碗 粿　 雖然現在已經越來越少見　 粿的軟嫩口感搭配菜脯的爽口清脆　 這種最簡單質樸的美好古早味　 就是媽和我都愛的臺灣北部碗粿　 臺灣閩南人講的「碗粿」，就是客家人講的「水粄」，但是臺灣北部碗粿 (水粄) 的傳統做法與臺南碗粿不太一樣。臺南碗粿會把配料放在碗粿裡面，但是北部碗粿 (水粄) 會把配料放在碗粿上面。臺南碗粿的配料比較豐富，北部碗粿 (水粄) 的配料比較簡單。我這裡示範的北部碗粿配料是最簡單的版本，可以自己再增加其它的配料，例如豆干、韭菜等等。如果要做甜碗粿（甜水粄），就改成加一點點鹽，另加半碗（60g）的黑糖，與米和水一起打成米漿，加熱糊化後蒸熟即可，不用再加其它的鹹配料。另外，這裡示範的菜脯 (蘿蔔乾) ，除了可用來做碗粿 (水粄) 以外，也可以用來煎菜脯蛋或包粽子。碗粿 (水粄) 配上自己做的菜脯 (蘿蔔乾) ，不但好吃，而且也不用擔心防腐劑的問題哦。（文末附影片） 🔹 Wa Gui　 Despite its increasing rareness nowadays,　 Crunchy dried radish with soft and springy rice cake,　 This dish of simple and minimalist good old taste　 Is me and Mum's favourite northern Taiwan wa gui.　 Taiwanese wa gui (savoury rice pudding) is also called "shui ban" by Hakka people in Taiwan. But its traditional style in northern Taiwan is different from the one in Tainan. Tainan's wa gui has its fillings inside while northern Taiwan's wa gui goes with some toppings only. The fillings of Tainan wa gui are rich and abundant while the toppings of northern Taiwan ...

🔹 古早味肉包　 外公超愛吃古早味肉包　 每次探望女兒總會順便買給外孫吃　 外孫長大後很想親手做些給他嚐嚐　 但他已經離開很多年了　 小的時候，故鄉的城隍廟口附近曾有一間專門賣古早味肉包的店。聽說那裡的肉包做法，是原本在清朝宮廷做包子的師傅傳下來的手藝。當年的肉包，皮薄餡多，吃起來鹹鹹甜甜，又Q又香。我這裡做的版本比較不油，口味也較沒那麼重，但還是超好吃的哦。除了肉包以外，這款麵團也能用來做包其它內餡的包子。（文末附影片） 🔹 Vintage Pork Bao　 Vintage pork bao was one of Granddad's favourites.　 He often bought some to see his daughter and grandkid.　 Now the kid has grown up and want to make him some to eat.　 But then, he has already passed away for years.　 When I was little, there was a shop selling vintage pork bao near my hometown's City God Temple. It is said that the recipe for pork bao there was handed down by a former chef who had made pork bao in the imperial palace of the Qing Dynasty. With a thin skin and a hearty filling, the pork bao was springy, smelt really good, and had a salty and sweet taste. The version I make here is less greasy and has less seasonings. But it's still super tasty. Apart from pork bao, the dough can also be used to make other kinds of bao with diff...