Sunday, 30 July 2017
Saturday, 29 July 2017
Saturday, 22 July 2017
古早味巧克力棉花蛋糕 可可枕頭蛋糕 成功率超高
材料:
(A)
• 22克，4湯匙 - 粟米油
• 10克，2湯匙 - 可可粉，過篩
• 1茶匙 - 速溶咖啡，過篩
• 28克，3湯匙 - 糖
• 66克，6湯匙 - 牛奶
• 少許 - 海鹽
• 58克，7湯匙 - 低筋粉
• 2個, (大) 蛋黃 或者 3個蛋黃
(B)
• 2個, (大) 蛋清 或者 3個 蛋清
• 1/2茶匙的 - 檸檬汁 或者1/4茶匙塔塔粉
• 48克，5湯匙糖
(C)
• 模具事先用軟化黃油塗抹一遍，均勻地篩上一層麵粉備用
(D)
對於裝飾與餡料：
• 磨碎的黑巧克力
• 苦甜巧克力豆
做法：
1）準備一個小鍋，小火煮熱粟米油，加入過篩可可粉，咖啡粉，不斷攪拌，直到完全融化，然後倒入糖和牛奶。煮至65℃後離火，等稍降溫後，灑上一點海鹽，過篩的低筋粉混合至無乾粉。這就是燙麵了，加入蛋黃攪拌，直到麵糊光滑。(注意少於30次，不要過度攪拌)
2）在一個乾淨的碗，先將蛋白打散成泡狀；再加入幾滴檸檬汁，分三次加入糖，打發至偏乾性發泡， 直到出現大彎勾，大約3-5分鐘。
3）攪拌好的蛋黃糊，加入打發好的三分之一的蛋白，攪拌均勻。再全倒回蛋白盆里，。一定要用翻拌手法，以免消泡，並拌勻。
4）把拌勻的麵糊從高處均勻倒入蛋糕模，蛋糕餡灑上一些磨碎的黑巧克力，在頂部另外撒上一些巧克力豆。雙手提起烤盤，左右抖動幾下，使麵糊更平整。摔兩下除去氣泡。
5）放烤箱中層，冷水浴130°c-150°c度，上下火烤60分鐘。烤好後，打開烤箱門， 冷卻至少10分鐘。出爐後， 再摔兩下，才不會出現塌陷。烘烤時間應根據蛋糕模具的大小來決定。不同的烤箱由於內部結構、控溫精準性的不同，實際溫度會有差，最好是買一個烤箱溫度計，放在烤箱內，這樣才能校正誤差。
6）放在冰箱冷藏，不要超過3天。
版權聲明：凡本網站原創作品，未經允許，不得轉載。
轉載請註明: 來源網址 。
食譜原作者: Josephine's Recipes
Friday, 21 July 2017
戚風蛋糕 古早味蛋糕 零失敗製法
伴有雞蛋，和淡淡的香草味兒，口感輕盈，不太膩人。基本上蛋糕烤好後，就可以吃了。不過也可以用來做各式各樣的蛋糕卷。在蛋糕裝飾上，可以選擇當季的新鮮水果，也可依個人喜愛裝飾上裱花，会更添典雅大方。或做成好吃的生日蛋糕，翻糖蛋糕、結婚蛋糕或各式節日的甜點。
材料：
(A) 蛋黃糊：
• 69克，3个蛋黄
• 22克糖
• 22克玉米油
• 1茶匙香草精
• 28克牛奶
• 48克低筋面粉
(B) 蛋白霜：
• 105克，3個蛋清
• 1/4茶匙的塔塔粉
• 40克糖
方法：
1）準備一個碗加入（A）蛋黄，糖，玉米油，香草精，牛奶，以及過篩的低粉，攪拌直到麵糊光滑。
2）在另一个乾淨，无油无水的碗，先打发蛋白，之后加塔塔粉，細砂糖分三次，打發至偏干性發泡， 直到出現大彎勾，大约3分钟。
3）蛋黃糊和打發好的蛋白， 一定要用翻拌手法，以免消泡， 並拌勻。
4）烤盤上墊上油紙，把拌勻的麵糊從高處均勻倒入6寸圓型蛋糕模，使用刮板刮平。雙手提起烤盤，左右抖動幾下，使麵糊更平整。摔兩下除去氣泡。
5）放烤箱中層，熱水浴150°c度，上下火烤45分鐘。烤好後，打開烤箱門， 冷卻至少10分鐘。出炉后， 再摔兩下，才不会出现塌陷。每個人的烤箱不一樣， 自己要調整。做好的蛋糕，可以用保鮮模包覆密封，放冰箱，不要超過2天。
版權聲明：凡本網站原創作品，未經允許，不得轉載。
轉載請註明：來源網址。
食譜原作者： Josephine's Recipes
Thursday, 20 July 2017
How To Make Soft Chocolate Chip Sponge Cake | Taiwan Castella Cake Recipe - 現烤蛋糕 - 古早味巧克力棉花蛋糕
Here is my secret recipe how to make chocolate sponge cake was published last year October. By far the tastiest homemade chocolate cake ever! You can serve it plain, sprinkle some chocolate chips or drizzled with rich chocolate ganache or fill with shredded dark chocolate, fresh whipped or butter cream for a birthday cake. This is new, an improved version and recipe I had tried previously many times until satisfied, so today, I clearly explain every step of each technique. No need to be confused. This chocolate chip cakes really hit the spot and for being chocolate-y enough just adding finely chopped dark chocolate as a filling that are just deep, dark, chocolatey taste and so yummy! Want to make the best chocolate cake you ever tasted? You must try this! By the way, This is similar with Castella, a Japanese sponge cake.
Ingredients
(A)
• 22g, 4 tbsp corn oil
• 10g, 2 tbsp cocoa powder, sieved
• 1 tsp instant coffee, sieved
• 28g, 3 tbsp sugar
• 66g, 6 tbsp milk
• 58g, 7 tbsp cake flour
• 46g, 2, large or 3 egg yolks
• a pinch of salt
(B)
• 94g, 2, large or 3 egg whites
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar
(C)
• softened butter - for greasing the cake pan
Using paper rub a little butter and Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess.
(D)
For the Decoration & Filling:
• chocolate chips
• shredded dark chocolate
Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
1) Heat the corn oil in a saucepan, over low heat. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine sugar and milk. Turn off the heat, less than 65c. Sprinkle a pinch of sea salt, sift the cake flour, Add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk egg whites until foamy then squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.
4) Pour cake batter into your prepared pans and sprinkle shredded dark chocolate as a filling and chocolate chips over cake. You could try now without the water bath or to prepare a water bath and see what happens, It's works too!
5) Bake in preheated oven 130°c - 150°c bake for 25 minutes
Makes 12 cupcakes - 25 minutes
2 lb loaf cake - 50 minutes
21cm square pan / 6-inch cake pan - 60 minutes
or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached 50ºc.
6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.
7) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2-3 days.
Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
Recipe Source: JosephineRecipes.Co.Uk
Tuesday, 18 July 2017
Tuesday, 11 July 2017
How To Make Super Soft and Light Butter Sponge Cake 古早味牛油蛋糕做法
Ingredients
(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 52g, 61/2 tbsp cake flour
• 2 large egg yolks, cold
(B)
• 2 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 38g, 4 tbsp sugar
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.
Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 50 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.
5) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
Recipe Source: Josephine's Recipes
How To Make Soft Sponge Cake
A wonderfully, super- light and soft sponge cake, which is perfect for special occasions and everyday enjoyment. This is by far the best butter cake recipe ever. Seriously, it's the best and truly rich butter cake I have ever tasted in my life.
Ingredients
(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 52g, 61/2 tbsp cake flour
• 2 large egg yolks, cold
(B)
• 2 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 4 tbsp, 38g sugar
(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.
Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 50 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.
5) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips:
1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
7) Do you have a favorite brand of butter? Yes, Kerrygold. Lurpak Salted Butter and Tesco British Butter.
8) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
Recipe Source: Josephine's Recipes
Ingredients
(A)
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 52g, 61/2 tbsp cake flour
• 2 large egg yolks, cold
(B)
• 2 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 4 tbsp, 38g sugar
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.
Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 50 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.
5) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips:
1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
7) Do you have a favorite brand of butter? Yes, Kerrygold. Lurpak Salted Butter and Tesco British Butter.
8) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
Recipe Source: Josephine's Recipes
How To Make Soft Chocolate Sponge Cake
Here is the secret to making a super soft and light chocolate sponge cake, great result every time, truly delicious and when you bite into it, it actually has a super fluffy taste and feel to it. you can serve it plain or drizzled with rich chocolate ganache or fill with fresh whipped or butter cream for a birthday cake.
Ingredients
(A)
• 3 large egg yolks, cold
• 35g, 3 tbsp sugar
• 25g, 4 tbsp corn oil
• 28g, 41/4 tbsp whole milk
• 8g, 1 tsp vanilla extract
• 18g, 21/4 tbsp cocoa powder, sieved
• 45g, 6 tbsp cake flour, sieved
(B)
• 3 egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 45g, 41/2 tbsp sugar
(C)
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess.
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
1) In a bowl, Add (A) egg yolks, sugar, corn oil, milk and vanilla extract sift in the cocoa powder and cake flour, mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 60 minutes or until the cake is set in the centre. If your cake had cracks on top, this is absolutely normal, because the cake rise rapidly in high temperature.
If you want the perfect cake without cracking on top, baked at lower temperature 100°c - 120°c for 80 minutes. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached 50ºc.
6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.
Helpful Tips:
1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
Recipe Source: Josephine's Recipes
巧克力海綿蛋糕 戚風蛋糕 像棉花一樣柔軟 入口即化
超軟棉，很好吃的巧克力海綿蛋糕。保有濕潤綿密的口感，不乾更鬆軟，濃鬱的可可香。依個人喜愛，可裝飾，用來做雙層奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式節日的甜點也不錯。
材料：
(A) 蛋黃糊：
• 3個蛋黃 (大)
• 35克糖
• 25克玉米油
• 28克牛奶
• 1茶匙香草精
• 18克可可粉，過篩
• 45克低筋麵粉
(B) 蛋白霜：
• 3個蛋清 (大)
• 1/2茶匙檸檬汁
• 45克糖
(C)
• 準備6寸的蛋糕模，塗上黃油，然後將圓形紙放於中心粘貼固定。在盤內，均勻地，撒上一層麵粉，即成 。
(D)
• 建議使用烤箱溫度計，保證與配方的完美契合。烤箱先預熱至指定溫度130°C，才能符合食譜上的烘烤時間。烤箱預熱約需10分鐘，不足的話會未達到指定溫度。
方法：
1）準備一個乾淨的碗。加入（A）蛋黃，糖，玉米油，香草精，牛奶，可可粉與低筋麵粉混合過篩，加入蛋糊中，一起拌勻至無粉粒。別過度攪拌。
2）在另一個乾淨，無油無水的碗，先打發蛋白，加入幾滴檸檬汁和糖，分三次加入1/3糖，接近濕性發泡，加入最後的糖，再打至乾性發泡，能立出少許彎勾，大約3分鐘。
3）將打發好的蛋白先舀三分之一出來，與巧克力麵糊混合均勻，而後再倒回盆中， 手法是從下往上翻拌。速度要均勻，不要畫圈，然後翻拌次數不要太多。過度翻拌，手法不對都會導致蛋白消泡。
4）把拌勻的麵糊從高處均勻倒入6寸圓型蛋糕模，使用刮板刮平。雙手提起烤盤，左右抖動幾下，使麵糊更平整。摔兩下除去氣泡。
5）冷水浴，放烤箱中層 130°C - 150°C 度，上下火烤60分鐘。烤好後，打開烤箱門， 冷卻至少10分鐘，直到烤箱溫度達到50℃。出爐後， 再摔兩下，才不會出現塌陷。蛋糕表層有裂縫，這是絕對正常的。如果追求完美不開裂的表面，用低温較長的烘烤時間100°C - 120°C度，上下火烤80分鐘。每個人的烤箱不一樣， 自己要調整。做好的蛋糕，表面撒上糖粉，用新鮮草莓裝飾。放冰箱保存時間最好不要超過2天。
版權聲明：凡本網站原創作品，未經允許，不得轉載。
轉載請註明：來源網址。
食譜原作者：Josephine's Recipes
Subscribe to:
Posts (Atom)