savory snacks的八卦，Yahoo名人娛樂都在討論

#เต้าหู้ทอดซอสผัดไทย
เต้าหู้ทอดของทานเล่นที่หาทานได้ไม่ยาก แต่สูตรนี้ความพิเศษอยู่ที่น้ำจิ้มที่ปรุงให้มี 3 รสแบบซอสผัดไทย พร้อมพริกป่นที่ช่วยให้เพิ่มความจัดจ้าน และถั่วลิสงที่ช่วยเพิ่มเนื้อสัมผัสให้กับอาหารจานนี้ได้อย่างดี
สูตรดูได้ที่ : http://bit.ly/2LLMwrb

- Fried Tofu with Pad Thai Sauce -
Everyone loves pad thai and we do too! We use a savory pad thai sauce to accompany the street snack like deep-fried tofu.
A touch of toasted peanut and chili flake will add the dimension to your newfound snacks.

#เต้าหู้ทอด #pholfoodmafia #pholfoodmafianetwork

#เต้าหู้ทอดซอสผัดไทย
เต้าหู้ทอดของทานเล่นที่หาทานได้ไม่ยาก แต่สูตรนี้ความพิเศษอยู่ที่น้ำจิ้มที่ปรุงให้มี 3 รสแบบซอสผัดไทย พร้อมพริกป่นที่ช่วยให้เพิ่มความจัดจ้าน และถั่วลิสงที่ช่วยเพิ่มเนื้อสัมผัสให้กับอาหารจานนี้ได้อย่างดี
สูตรดูได้ที่ : http://bit.ly/2LLMwrb
VDO : http://bit.ly/2LO4zNr

- Fried Tofu with Pad Thai Sauce -
Everyone loves pad thai and we do too! We use a savory pad thai sauce to accompany the street snack like deep-fried tofu.
A touch of toasted peanut and chili flake will add the dimension to your newfound snacks.

#เต้าหู้ทอด #pholfoodmafia #pholfoodmafianetwork

[Keywords / #法式甜點關鍵詞] 甜點與麵包的分界 🍰🥐🍞🥖 / The fine line between pâtisserie and boulangerie (for English, please click “see more”)

你是不是也和我一樣，覺得台灣的麵包根本就是甜點呢？其實，在法國，甜點跟麵包的分界似乎也沒有我們想像的那麼非黑即白呢！關鍵詞系列第二篇，我們來看看 #麵包（pain）和 #甜點（pâtisserie）到底差在哪裡、#麵包店（boulangerie）和 #甜點店（pâtisserie）是不是真的有那麼不一樣！文中還回顧了 #甜點師在法國正式取得行會地位的歷史，以及 #他們與麵包師之間激烈的爭端，為你細細道來甜點與麵包之間難捨難分的關係。

📌 麵包店、甜點店、麵包甜點店？

在巴黎，有許多「boulangerie-pâtisserie」（麵包甜點店），擔任著和台灣麵包店類似的角色，除了販賣巴黎人生活中不可或缺的各種麵包，也賣各種 viennoiserie（維也納麵包類）以及簡單的 pâtisserie（甜點）...很顯然，麵包業（boulangerie）與糕點、甜點業（pâtisserie）的分界是相當模糊的。

🍯 甜點與麵包系出同源

美索布達米亞文明時期，在麵包中加入椰棗、無花果、蜂蜜等，便是最早的糕餅起源。

👩‍🍳👨‍🍳甜點師 vs. 麵包師

到了 1440 年，源自 oublieur 的 pâtissier 終於成為一種正式職業。不過，一直到 16 世紀，糕點師的工作範圍都和我們今天認知的很不一樣。除了製作輕甜點外，也製作各種點心，包著起司、魚、肉等鹹的餡餅更是大宗。事實上，從路易九世時期開始，食品業者就因為爭奪各種權利規定而有無數的訴訟案，糕點師和麵包師之間也一樣，各種爭端與官司一直延燒到 19 世紀後。

******

Do you also wonder sometimes if pastries and bread are that different? After all, in English, they’re all sold in a bakery. If you look into history, you’d find out that even in France, there’s only a fine line between bread and pastries. Boulangeries and pâtisseries may sell same products. In my “French pastry keywords” series, the latest post tries to disentangle the difficult relationship between boulangers and pâtissiers.

📌 Boulangerie, pâtisserie, what about boulangerie-pâtisserie?

In Paris, there are many “boulangerie-pâtisserie” where they sell a variety of bread (pain), viennoseries, and pastries (pâtisseries). It seems that the difference between boulangerie and pâtisserie could be quite tiny.

🍯 From the same origin

In fact, pastries and bread emerge from the same origin. In ancient Mesopotamia, people added date palm fruits, figues, and honey into bread to create pastries.

👩‍🍳 Pâtissiers vs. boulangers

Stemmed from “oublieur”, “pâtissier” finally became a profession in 1440. However, until 16th century, what pâtissiers make back then was quite different from the concept of “pâtisserie” in the present day. On the one hand, they prepare “pâtisseries légères” like oublies and neules and snacks like rissoles, gaufres, and beignets, on the other hand, savory “pâtés” filled with minced meat, fish, and cheese are in fact their major domain. As many other professions like boulangers, charcutiers, and traiteurs could also get involved in making such products, ever since Louis IX, there were countless fights and lawsuits among professions in food industry. Serious disputes and conflicts lasted till the second half of 19th Century...

#yingspastryguide #frenchpastrykeywords #pâtisserie #boulangerie #yingc

Soft and chewy with a slightly sweet MILO flavor! Yummy XD

It goes great with Anko (sweet Azuki red bean paste)!!!

Also ham and cheese surprisingly match well. hehe

---------------------------------
How to Make MILO Bagels

Difficulty: Easy
Time: 40min
Number of servings: 2

Ingredients:
180g (6.4oz.) bread flour
50g (1.8oz.) Nestle MILO
1/2 tsp. dry yeast
1/4 tsp. salt
120ml warm water

Directions:
1. Place bread flour, MILO, dry yeast in a large bowl. Add warm water (38C-40C=100F-104F) and roughly mix the ingredients. Then add salt and knead for about 5 minutes until the dough is uniform and smooth. (You can knead the dough on the counter. Salt controls the rising, so it is better added later. If your dough is too soft, add little more flour. But it is better soft than stiff to get them incorporated. Adding water later won't mix well...)
2. Divide the dough into 2 portions and shape into balls. Wrap each in plastic wrap and let rest for 5 minutes. (Meanwhile, you can wash dishes.)
3. Roll out the dough into a rectangular shape. Fold bottom up twice, leaving one side open. Wrap around the other side with the open side to form a doughnut shape, sealing the ends securely.
4. Wrap in plastic wrap again and let rest for 10 minutes. Meanwhile, preheat oven to 428F (220C). Bring a large pot of water to a boil
5. Add 1 tbsp. of honey in a boiling water (it gives the bagels a nice shine). Cook for about 1 minute on each side until the bagels have a shriveled look. Then immediately remove to the baking sheet lined with aluminum foil or parchment paper, and bake at 428F (220C) for 15 minutes.

Wrap bagels in aluminum foil to keep them moist. They stay soft and chewy till the next day!

Tsubu-an (sweet Azuki red bean paste with skins) goes great with MILO bagels :D

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/01/blog-post_16.html
---------------------------------

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Monjayaki is a local dish of Tokyo. It is a type of Japanese pan-fried batter with various ingredients.

Ingredients are similar to Okonomiyaki (Japanese-style savory pancake) but very watery and less solid.

My darling is from Kansai (関西: the western region of the main Japanese island) so he prefers Okonomiyaki to Monja. LOL

To eat, you use a tiny metal spatula to scrape off the small portion of the cooked mixture. Obviously, it damages the pan, so I prefer to eat it out at the restaurant. haha

---------------------------------
How to Make Monjayaki

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
500ml water
3 tbsp. flour
4 tbsp. Worcestershire sauce
300g (10.6oz.) cabbage
10g (0.36oz.) Sakuraebi (dried small shrimp)
50g (1.8oz.) Tenkasu (crunchy bits of deep fried flour-batter)
((you can add other ingredients))
kimchi, seasoned cod roe, cheese, corn, tuna, Mochi, noodle snacks, etc…

Directions:
1. Place the solid ingredients on the pan. Cut and cook the ingredients.
2. Form the ingredients into a donut shape, then pour the batter in the middle of the donut and bring to a boil.
3. Mix everything up and leave it to be cooked. Eat by scraping off and browning a small portion of the mixture.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/03/blog-post_6.html
---------------------------------

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This is the perfect recipe to use up grated parmesan cheese!

My favorite recipe from my childhood. I used to make this with my mom. Easy and addictive snack X)

---------------------------------
Parmesan Cheese Sablés

Difficulty: Very Easy
Time: 1hr
Number of servings: 24~30

Ingredients:
100g (3.5oz.) butter *room temperature
150g (5.3oz.) cake flour
50g (1.8oz.) grated parmesan cheese
1 tbsp. granulated sugar
beaten egg *if you like
grated parmesan cheese *if you like

Directions:
1. Cream the butter in a bowl. Add granulated sugar and mix well until white and fluffy.
2. Add grated parmesan cheese and mix well.
3. Sift in cake flour (you can add black pepper or any other spices if you like), then mix well with a spatula.
4. Roll out the dough between two pieces of plastic wrap to 5mm (0.2 inch) thick. Refrigerate the dough for at least 30 minutes to set and chill.
5. Preheat the oven to 180C (350F). Cut the dough into sticks using a bench scraper or a knife. Place them on a baking sheet lined with parchment paper.
6. Brush the dough with beaten egg, and sprinkle with some grated parmesan cheese if you like.
7. Bake at 180C (350F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_18.html
---------------------------------

Other Cookies Recipes
Easy Glittering Christmas Cookies
https://www.youtube.com/watch?v=qvDgelTqz1c
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)
https://www.youtube.com/watch?v=WG5odG7SgaE
iPhone :-9 (Egg-Free Chocolate Cookies)
https://www.youtube.com/watch?v=oAtqjrMN89Y
Checkerboard Cookies (Ice Box Cookies)
https://www.youtube.com/watch?v=mvwpF8xC8CY
Microwave Fortune Cookies
https://www.youtube.com/watch?v=9Ewoe5iyyFg
Microwave Chocolate Chip Cookies
https://www.youtube.com/watch?v=QvnAQcgAo9o

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http://www.youtube.com/watch?v=FFsQE0qd_4w

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