为了自己的作品摄影免不了需要用上一些道具。偶尔就连废布、废板也不会放过。
一天，载着小洪荭回家途中，不小心发现转弯的小巷角落旁有块‘烂板’。好像看到‘宝物’一样，立刻煞车看看。
唉！目的还不是一样，就是要用来当摄影道具。左看右看，虽然没人，但还是没有勇气立刻把它搬上车。
兜兜转转了好几圈终于停下来。搞到小洪荭都不耐烦了。
小洪荭问娘子，为什么只拿木板，其他的罐子和桶不拿？那个可以带回去给外公做资源回收嘛！
娘子说不行啦！那样下去，也许家里很快就会变成环保站了。
日式蜂蜜小蛋糕
食谱取自：Okashi
份量 ：大约 10个
材料：
低筋面粉120克
玉米粉 20克
牛奶粉 15克
发粉 1/2 茶匙
蜜糖 15克
热水 1 汤匙
无盐奶油 100克动物性鲜奶油 50克
Vanilla香草精 1茶匙
C蛋 3个
盐（少许）
1) 把面粉,玉米粉及发粉过筛备用。蜜加入热水里搅拌备用。
2) 将奶油,鲜奶油及香精倒入小锅, 以隔水溶化法,搅拌至奶油熔化,搁旁待用。
3) 把盐加入蛋里,用打蛋器打发,加入细砂糖,以隔水法打发。 当蛋糊微温,转用打蛋机以快速打至轻盈及逢松。
4) 换去中速,继续拌打1分钟。然后把蜜糖加入混合均匀。
5) 用橡皮刮刀把粉类轻轻拌入蛋糊里,最后加入做法2的奶油,搅拌均匀。
6) 把面糊舀入纸杯约8分满,烤箱预热后, 以170度烘20分钟或呈金黄色即可。
2) Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water & heat, stirring until butter is melted, set aside.
3) In another heatproof bowl, beat eggs and salt with a whisk. Add sugar and place the bowl over a pot of simmering water & mix well.
When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for 1 min. Add in honey & mix well.
4) Gently fold in flour mixture with a spatula. Add cream and buttermixture and fold until just incorporated.
5) Spoon batter into a piping bag fitted with a 1cm piping tip. Pile batter into prepared baking try. Baker for about 25 min until madeleines are light golden in clolour. Cool a wire rack.
6) Stor madeleines in an airtight container at room temperature for up to 5 days or up to 1 months in the preezer.
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C蛋 3个
盐（少许）
细砂糖 110 - 120克
做法:
1) 把面粉,玉米粉及发粉过筛备用。蜜加入热水里搅拌备用。
2) 将奶油,鲜奶油及香精倒入小锅, 以隔水溶化法,搅拌至奶油熔化,搁旁待用。
3) 把盐加入蛋里,用打蛋器打发,加入细砂糖,以隔水法打发。 当蛋糊微温,转用打蛋机以快速打至轻盈及逢松。
4) 换去中速,继续拌打1分钟。然后把蜜糖加入混合均匀。
5) 用橡皮刮刀把粉类轻轻拌入蛋糊里,最后加入做法2的奶油,搅拌均匀。
6) 把面糊舀入纸杯约8分满,烤箱预热后, 以170度烘20分钟或呈金黄色即可。
Japanese Milky Madeleines
Recipe from : Okashi
Ingredients : around 10 cup cakes
Top flour or superfine flour 120 gm
Corn flour 20 gm
Milk powder 15 gm
Baking powder 1/2 tsp
Honey 15 gm
Hot water 1tbsp
Unsalted butter 100 gm
UHT fresh cream 50 gm
Vanilla extract 1 tsp
C Eggs 3 pcs
Salt ( a pinch )
Superfine sugar 110 - 120 gm
Method :
1) Preheat oven to 170C. Line a hole muffin or cup with paper cases. Sift together flour, milk powder and baking powder. Combine honey & hot water in a small bowl.
2) Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water & heat, stirring until butter is melted, set aside.
3) In another heatproof bowl, beat eggs and salt with a whisk. Add sugar and place the bowl over a pot of simmering water & mix well.
When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for 1 min. Add in honey & mix well.
4) Gently fold in flour mixture with a spatula. Add cream and buttermixture and fold until just incorporated.
5) Spoon batter into a piping bag fitted with a 1cm piping tip. Pile batter into prepared baking try. Baker for about 25 min until madeleines are light golden in clolour. Cool a wire rack.
6) Stor madeleines in an airtight container at room temperature for up to 5 days or up to 1 months in the preezer.
松软的日式蜂蜜蛋糕，口感和味道都不错。娘子个人蛮喜欢的。
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I am submitting this post Asian Food Fest ( Japan Month ), hosted by Allan of Travelling Foodies.
