![](https://i0.wp.com/1.bp.blogspot.com/-mMMZE_Heff0/Xq7Gfa1FCvI/AAAAAAABDGQ/wqWWZwB8XIsbG6fMjxfOlbSjReVrrXJrgCNcBGAsYHQ/s1600/2020-%25E5%2585%25A7%25E6%25B9%2596-%25E6%25A8%2582%25E6%25B4%25BB%25E5%2585%25AC%25E5%259C%2592-%25E8%25B3%259E%25E6%25AB%25BB-%25287%2529.jpg?w=640&ssl=1)
每年的母親節都會去外面餐廳聚餐,今年因為疫情的關係,減少了很多各種聚會,很高興美食料理IG客【食之以珩】的邀約,來做這次的母親節料理特輯,裡面還有特製的料理食譜,讓我們繼續看下去!
![](https://i0.wp.com/1.bp.blogspot.com/-BMcrRz4Gc1k/Xq7Gy4x-XiI/AAAAAAABDJ0/jYxPNJkAO3MKqWvvO594QSAW0-8nC23FwCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0057.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-QZCjw_2p89g/Xq7Gyh43UOI/AAAAAAABDJw/aARQgHCfQ3MIkpOg6OBaUyX8PBZpC9u1ACNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0056.jpg?w=640&ssl=1)
阿珩師分享保蒜秘訣,給各位蒜控們一大福音,大蒜漲幅很大,有時貴有時便宜,但又怕一次買太多會變質(經市場老闆認證可以這樣保存)買回家立刻把大蒜外皮剝掉,在不碰到水的情況下直接放進食物保鮮袋進冷凍庫!需要使用的時候,只需拿取適量的蒜頭退冰一分鐘左右即可料理,各位蒜控們,快去試試吧!
小常識:蒜頭具有預防心血管疾病與增強免疫力。
1.食譜|馬鈴薯沙拉 (6-8人份)
![](https://i0.wp.com/1.bp.blogspot.com/-Fqj6p310r_o/XraAKU00nZI/AAAAAAABEYA/5kFROGB4p6oQhADOtoGhssBF2I0x2531gCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0011.jpg?w=640&ssl=1)
食材:
1.馬鈴薯4顆
2.小黃瓜1條
3.素火腿適量
4.玉米筍5條
5.沙拉1條
1.馬鈴薯4顆
2.小黃瓜1條
3.素火腿適量
4.玉米筍5條
5.沙拉1條
![](https://i0.wp.com/1.bp.blogspot.com/-1AdmwCagSeM/Xra0dW2hzRI/AAAAAAABEtM/GNk5zSh3-L4FOAX3CFlGjjlkPiEszydAgCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0032.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-stWmSwok8Fc/XraAUO-b00I/AAAAAAABEYY/fMzZ8D6YRrMlF1gTenZLuxSBxNsz7PlywCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0031.jpg?w=640&ssl=1)
將馬鈴薯去皮後,建議可以切小塊一點,蒸至30分鐘左右,記得先放涼,再來搗碎馬鈴薯,看Eddie搗的有多認真XD
![](https://i0.wp.com/1.bp.blogspot.com/-K3EVF75_4i8/XraAOqSfKDI/AAAAAAABEX8/3sHOHzPMSRQ4eIjs518NJGiO8xgv2PSjACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0022.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-2Baqi0w7qmo/XraAO2M324I/AAAAAAABEYM/erH7Qw2WfzEcrQt330qbFcWZl72Bqt8nACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0023.jpg?w=640&ssl=1)
先將玉米筍、素火腿切一口大小,用熱水川燙後,撈起瀝乾水份,加入搗碎的馬鈴薯下去拌勻,在從冰箱拿沙拉調味,建議可以慢慢加,以免手滑一次過量就GG了,在添加一些鹽巴與黑胡椒即可上桌。
![](https://i0.wp.com/1.bp.blogspot.com/-B0gW-v3hs8s/XrZ_woQqWwI/AAAAAAABET0/g0M985cYtuoBgsu5liDdLpCuJBDHkhgOQCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0005.jpg?w=640&ssl=1)
在炎炎的夏日裡,這道馬鈴薯沙拉,都可以充當米飯的角色,涼爽又好食。
2.食譜|金沙豆腐 (6-8人份)
![](https://i0.wp.com/1.bp.blogspot.com/-QrDza0OWQwo/Xq7LqhMw7TI/AAAAAAABDe4/nLAcmLpwL1oS1S62mANuyYhJv3iT1o-9gCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0003.jpg?w=640&ssl=1)
食材:
1.雞蛋豆腐2盒
2.鹹蛋黃1顆
3.蔥花適量
4.蒜末適量
1.雞蛋豆腐2盒
2.鹹蛋黃1顆
3.蔥花適量
4.蒜末適量
![](https://i0.wp.com/1.bp.blogspot.com/-JB5AmQ9Vd7o/Xq7MWJAXGQI/AAAAAAABDfE/3Tow7Sz75lUJhnyRF5mVNy2qNnOTC5kIACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0095.jpg?w=640&ssl=1)
先用刀小心沿著豆腐包裝薄膜四角劃開,在將裡面的豆腐汁到扣過濾掉,接著用紙巾擦乾外圍的水份。
![](https://i0.wp.com/1.bp.blogspot.com/-5Un4V8Dm5oE/Xq7MUxsxysI/AAAAAAABDfE/gpySs60dW1Iw67w6nxXqxDCYIDXKfef_gCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0092.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-Vfh9acyR16U/Xq7MUsuLbPI/AAAAAAABDes/fn_QX3D-LmgLdrKPUm9QinVZUplJBERpwCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0091.jpg?w=640&ssl=1)
切一口的大小,千萬不要太薄,約28等份,再把水分瀝乾備用。
![](https://i0.wp.com/1.bp.blogspot.com/-fLOD7WCiUoA/XrBGWQ7RzoI/AAAAAAABD0o/Mowi6MgxxAk6j5Hk2B-p7qPCnqhfYrq5ACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0019.jpg?w=640&ssl=1)
先將鹹蛋黃取出搗碎備用。
![](https://i0.wp.com/1.bp.blogspot.com/-t1bB8wi8DQw/XrBGcmFGMTI/AAAAAAABD0Y/usjmDmHzxwovXWBlbYXTtJqU7pyDxjP6QCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0037.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-5hvwexA5cXQ/XrBGa80kz3I/AAAAAAABD0s/dBwwat6VmkA_3bSlDbm8F1sWfgj1GaMWACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0033.jpg?w=640&ssl=1)
起油鍋,油溫約160度,先拿一塊測試油溫,放進油鍋裡,迅速起泡即可下鍋,外表炸至金黃,起鍋前再開大火逼油,起鍋備用。
![](https://i0.wp.com/1.bp.blogspot.com/-EMvzhdB8C_M/XrBGVtYiWWI/AAAAAAABD0k/4F8vFIPFOuIordAplr773KVXtVdtJtXGgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0018.jpg?w=640&ssl=1)
從油鍋裡,撈些許的油到鍋中,加入鹹蛋黃,炒至起泡,擔心怕太鹹,可以加一些糖中和鹹味。
![](https://i0.wp.com/1.bp.blogspot.com/-eZsBajPQEUI/XrBGVlxHj6I/AAAAAAABD0Y/yjpLLYnVH1QUrUFpIYbeTx64dQUc2qzrgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0017.jpg?w=640&ssl=1)
最後加入豆腐、蔥花拌勻,擺盤裝飾即可上桌。
![](https://i0.wp.com/1.bp.blogspot.com/-prG1FrAH6Ak/XrBGUqrRFTI/AAAAAAABD0s/ZsmXXjC7xF4qG1QCNe3F8Svb9y5rwplpwCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0014.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-mNL5pW4QU0Y/XrBGPyyUIAI/AAAAAAABD0g/NL-ebqMRLnAyWlWdiV0xXQYRfD9x-cHkgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0001.jpg?w=640&ssl=1)
整體口感吃起來非常入味,再配上蔥花的香氣,非常適合下飯!
3.食譜|酥炸三鮮丸子 (3-4人份)
![](https://i0.wp.com/1.bp.blogspot.com/-CUwxMZ9eA88/XrBGW8Ka9PI/AAAAAAABD0Y/L7iWID4Q6_oBJYcK-eOJTrXlHtMHvPGqgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0020.jpg?w=640&ssl=1)
食材:
1.蝦肉
2.豬絞肉
3.雞胸肉
4.薑末適量
5.蒜末適量
1.蝦肉
2.豬絞肉
3.雞胸肉
4.薑末適量
5.蒜末適量
![](https://i0.wp.com/1.bp.blogspot.com/-w4owsAk51Pg/XrBGhOczgNI/AAAAAAABD0o/Ni4GtZ3bGgUSu2BltSTqYQvhPrYuqXioQCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0052.jpg?w=640&ssl=1)
將草蝦去殼去腸泥剁碎(蝦頭留著備用),剁成泥後加入豬絞肉、雞胸肉泥,繼續剁成細泥狀。
![](https://i0.wp.com/1.bp.blogspot.com/-pwgUW7_xD50/XrBGhYhsw3I/AAAAAAABD0c/OnhecfTkxgYkvr0_XSankfqCrszsR1XsQCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0053.jpg?w=640&ssl=1)
再放入蒜末、薑末拌勻,揉捏到有黏性。
![](https://i0.wp.com/1.bp.blogspot.com/-wT-jaKDuplg/XrBGp5UIcmI/AAAAAAABD0k/_qCXV4WUTl4IPjRhWXswy3mrSRNIlamjQCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0103.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-ATjcIWtPALU/XrBGoIkDbGI/AAAAAAABD0g/GyhS_ul5xJMwbv7UJhQO3E9Wqmrr6vOcgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0102.jpg?w=640&ssl=1)
起油鍋將新鮮蝦頭與薑末一起拌炒,炒至蝦膏汁出來備用。
![](https://i0.wp.com/1.bp.blogspot.com/-c9E9ZxQYpL0/XrBGcX2bnII/AAAAAAABD0s/jfT_Ka2e_DABsxMrN-4ajQ6P03AVNEyngCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0036.jpg?w=640&ssl=1)
將炒好的蝦膏汁放入絞肉中,拌勻即可。
![](https://i0.wp.com/1.bp.blogspot.com/-peajGkEO104/XrBGbZGp9DI/AAAAAAABD0s/FZFwe2uSFuILlAbD8Fjc-NgOx-IZSAt5wCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0035.jpg?w=640&ssl=1)
接著開始揉捏出丸子大小,約十元大小。
![](https://i0.wp.com/1.bp.blogspot.com/-lhasAQlI2ZA/XrBGYO7dI-I/AAAAAAABD0o/gr22xaaCAYsNij56wVOZaMXver6BsCc1QCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0024.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-1axEuUMB91k/XrEEtFtQE5I/AAAAAAABD2Y/2qh3cSZ7QdkM1q2IfmW8taFBP0PaONoYgCNcBGAsYHQ/s1600/426%25E6%25AF%258D%25E8%25A6%25AA%25E7%25AF%2580%25E7%2589%25B9%25E8%25BC%25AF_%25E7%259B%25B8%25E6%25A9%259F%25E6%2594%259D_200504_0021.jpg?w=640&ssl=1)
A.【氣炸版】
氣炸鍋185度預熱5分鐘,放進氣炸鍋裡,用185度氣炸9分鐘,可以五分鐘檢查一次順便翻面,氣炸至金黃即可。
![](https://i0.wp.com/1.bp.blogspot.com/-fFQbukWLx4I/XrEEt9zy1yI/AAAAAAABD2g/6wMCErQoMZQnZd5dOfJ2t0kWW5iDNJuvACNcBGAsYHQ/s1600/426%25E6%25AF%258D%25E8%25A6%25AA%25E7%25AF%2580%25E7%2589%25B9%25E8%25BC%25AF_%25E7%259B%25B8%25E6%25A9%259F%25E6%2594%259D_200504_0023.jpg?w=640&ssl=1)
B.【油炸版】
熱油鍋,油溫約160-170度,慢慢炸到外表顏色稍微變深,準備取出丸子前,記得轉為大火逼油,在整理上桌。
![](https://i0.wp.com/1.bp.blogspot.com/-ruibiOs_zjQ/XrRHde1HlGI/AAAAAAABECE/HiMgwG3uraAGhiRjlU5io_CwnDs4sU-igCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0020.jpg?w=640&ssl=1)
氣炸版的口感,把蝦汁與肉汁,緊緊的鎖進丸子裡,油炸的則是咬起來比較酥脆,也多了油炸專屬的一個油味XD
4.食譜|氣炸薯條 (2-3人份)
![](https://i0.wp.com/1.bp.blogspot.com/-FpZa6TzKIN8/XrZ_vVW4mII/AAAAAAABEYI/y_3ZIBBBF98Sk6-g1vkrbS9Mg77Pty6-wCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0002.jpg?w=640&ssl=1)
食材:
1.馬鈴薯兩顆
1.馬鈴薯兩顆
![](https://i0.wp.com/1.bp.blogspot.com/-0r0rtxJZUTM/XraAN1v4sTI/AAAAAAABEYY/8aCpS_HVWxgtUjNE4PbOI4DYOIQHb8mTgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0020.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-iW_d8HvoYQY/XraAOGagqrI/AAAAAAABEX8/NxleaCoriHEsxl1D0c0uttnNUQ3Z96wjwCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0021.jpg?w=640&ssl=1)
將馬鈴薯切條狀,在川燙約十分鐘,撈起放涼。
![](https://i0.wp.com/1.bp.blogspot.com/-sZgSMUMNotg/XraALMDy2EI/AAAAAAABEYo/6EdkSO_BWYsv4TJNcgBRT81wkVQQSyebgCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0013.jpg?w=640&ssl=1)
用紙巾吸乾水份,放進氣炸鍋,設定180度、15分鐘,建議五分鐘拿出來一次,檢查有沒有上色、順便翻面,可以讓薯條氣炸的更漂亮。
![](https://i0.wp.com/1.bp.blogspot.com/--zKB8jpFoG0/XraAJbdKZfI/AAAAAAABET0/W7xEtG_B_yASqGJLg9vXTfYnwpiaaENpwCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0008.jpg?w=640&ssl=1)
確認都上色後,就可以起鍋,撒上些許的鹽巴調味。
![](https://i0.wp.com/1.bp.blogspot.com/-ntdLO54bINw/XrZ_wNfIUhI/AAAAAAABEYE/EifvQoQH9NkjJFk0ZJuG_z-3U7XIsni3ACEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0003.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-FpZa6TzKIN8/XrZ_vVW4mII/AAAAAAABEYI/y_3ZIBBBF98Sk6-g1vkrbS9Mg77Pty6-wCEwYBhgL/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0002.jpg?w=640&ssl=1)
這道簡單又美味的薯條,完全是無油狀態的,非常推薦給家裡有小孩的家庭,可以讓小朋友吃的健康又開心。
5.食譜|氣炸巴斯克優酪乳酪蛋糕 (3-4人份)
![](https://i0.wp.com/1.bp.blogspot.com/-nMI_TtK6FS0/Xrazwo9AzGI/AAAAAAABEnY/kmnlzRt1o3oRHmrvy9gSYQz3976M7ntHACNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0009.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-mV43ZwVcYJU/Xra0J25FdiI/AAAAAAABEqc/xXoFoD17ug0aWNEwm0odiB1zOkHJju4ZACNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0059.jpg?w=640&ssl=1)
食材:
1.奶油乳酪250克
2.無糖優格60克
3.鮮奶油60克
4.雞蛋2顆
5.白砂糖60克
6.過篩低粉8克
1.奶油乳酪250克
2.無糖優格60克
3.鮮奶油60克
4.雞蛋2顆
5.白砂糖60克
6.過篩低粉8克
![](https://i0.wp.com/1.bp.blogspot.com/-Z66QtDTPlvc/Xra0GezNHjI/AAAAAAABEqA/2mHbnwK4zDsU0HZgyvquKkthHoR8tPLogCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0051.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-6YGg2w3Gids/Xra1R82o4HI/AAAAAAABEyc/8EGswfFtJng-Oa4qjFg9ncwLVlqwJs22QCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0112.jpg?w=640&ssl=1)
先將奶油乳酪室溫軟化,也可以微波大火30秒軟化,接著使用打蛋器拌勻,加入白砂糖至無顆粒(分3次加入)。
![](https://i0.wp.com/1.bp.blogspot.com/-khJEezdrCxw/Xra1Qn9PsNI/AAAAAAABEyY/0eJIujfcQg0tUJANzF3fGtMxY1EYZFd5QCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0111.jpg?w=640&ssl=1)
分次加入兩次蛋黃拌勻,在加入無糖優格與鮮奶油拌勻。
![](https://i0.wp.com/1.bp.blogspot.com/-j8jL-WfTnTE/Xra0DDo0HtI/AAAAAAABEps/MyUhfWeyJNE7ofUqbKR1nGtDGXfQySfMgCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0045.jpg?w=640&ssl=1)
過篩低筋麵粉拌勻後,記得不要打發,只要打勻即可。
![](https://i0.wp.com/1.bp.blogspot.com/-v5A0OfllcVI/Xra1PJfHruI/AAAAAAABEyQ/ZCkUgpg7s7I-zfRxfeEPbXw5_YuuXWkjwCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0109.jpg?w=640&ssl=1)
最後倒入蛋糕模中,建議烘焙紙可以抹上薄薄的沙拉油,如果怕會有泡泡,可以再次過篩。
![](https://i0.wp.com/1.bp.blogspot.com/-J08QWG-3_gM/Xra1Oa_Kf6I/AAAAAAABEyI/3eEf2KtQ6AQW5cIu-_Pkg4LnA-BiYG9KwCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0108.jpg?w=640&ssl=1)
如果表面有泡泡記得用叉子將大氣泡戳破,氣炸鍋預熱180度4分鐘,預熱好把蛋糕模放進氣炸鍋,放的時候小心燙,也可以用提著手把放進去。
![](https://i0.wp.com/1.bp.blogspot.com/-FPV6fQVuuOQ/Xraz7lE6XSI/AAAAAAABEow/e9oloO9S7XQaE44Pt6Uv_WBOvzcfO9n4gCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0031.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-rnKEgdSAZEs/Xraz6tOT_PI/AAAAAAABEoo/q7NxkA48Vr8jBd_ll1vJoeIEfLdZ6t21gCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0030.jpg?w=640&ssl=1)
以180度先烤10分鐘後取出來,表面已經上色,就可以蓋上蛋糕蓋或是鋁箔紙,記得使用鋁箔紙要特別注意很燙,建議先帶隔熱手套,蓋好後在繼續烤15分鐘。
![](https://i0.wp.com/1.bp.blogspot.com/-Zmoo55GNmgU/Xra1FJJgMUI/AAAAAAABExc/3O3FU4curZgE9pgDDyvVcRvgcK8XXEheACNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0096.jpg?w=640&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-SGHd82n02-Q/XrevY7vZtdI/AAAAAAABE28/r8tnhD508WIltxxbP3iI_3tKGVWTrMrwwCNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396848_200503_0009.jpg?w=640&ssl=1)
因為使用氣炸鍋,所以表面比較焦是正常的,小心的拿出來,放在盤子中放涼,等溫度沒那麼高,封上保鮮膜戳一個小洞,冷藏1天就可以食用了,如果想要當下吃,放涼後可以放置冷凍約2小時,就可以食用了。
![](https://i0.wp.com/1.bp.blogspot.com/-xO5CEtdqgys/Xra0SQKEnNI/AAAAAAABErk/cbbJfm5zXTwBA4bBUyYWoBweCjWbKRL3ACNcBGAsYHQ/s1600/o43d403bad73af030b5fa4c7fad657f90_24396868_200503_0006.jpg?w=640&ssl=1)
心得:
巴斯克蛋糕,口感非常綿密,有著淡淡的焦香味,迎接母親節的到來,趁週末與家人一起料理美食,也是一個不錯的選擇,簡單的料理,滿滿對媽媽的愛,記得千萬不要將廚房搞的亂七八糟,使用過的器具,可以統一放在洗手臺,在等待氣炸鍋美食的時間,就可以過去清洗乾淨囉!
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歡迎關注熱愛料理的阿珩師 ~
IG:食之以珩