Main

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0

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4

site type

3 (personal blog or private political site, e.g. Blogspot, Substack, also small blogs on own domains)

review version

11

html import

20 (imported)

Events

first seen date

2024-09-22 00:15:41

expired found date

-

created at

2024-09-22 00:15:36

updated at

2026-02-14 15:43:28

Domain name statistics

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Connections

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69893241 (blogspot.com)

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Subdomains and pages

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Error counters

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-

Server

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Mainpage statistics

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20

mp rejected date

-

mp saved date

-

mp size orig

183598

mp size raw text

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mp inner links status

20 (imported)

Open Graph

title

Mimosa Living

description

image

site name

author

updated

2026-02-12 23:02:15

raw text

Mimosa Living Mimosa Living WELCOME TO MY WORLD OF COOKING ! Cook, cook, cook and have fun fun fun ! Friday, September 18, 2015 湯種麵包 湯種材料: 高筋粉 50 克 水 250 毫升 湯種做法: 把高筋粉放入水,拌勻後,用中慢火煮。須邊煮邊攪動,切勿黏底,直至成糊狀。離火待涼。 用保鮮膜蓋好,放涼後,即可使用。餘下的可放入雪柜( fridge )中,可存放 3 至 5 天,只要不變灰色就可以。這份量可做兩條 / 次麵包 。   湯種 麵包 材料:   高筋粉 540 克 細砂糖 86 克 鹽 8 克 奶粉 9 克 快速乾酵母 11 克 全蛋液 86 克 whipping cream 動物性鮮奶油 59 克 牛奶 54 克 湯種 184 克 牛油 49 克 Posted by HL H at 11:10 AM 0 comments Labels: BREAD Tuesday, September 8, 2015 棉花蛋糕 (PANDAN) 棉花蛋糕 (也参考 这里 ) 我用以下 食材 X 2,做2个蛋糕。 食材 沙拉油 40克 低筋麵粉 5 0克 鮮奶 50克 全蛋 1顆 蛋黃 3顆 蛋白 3顆 鹽 1/2小匙 細砂糖 40克  香草精 少許   6寸活動烤模包二層錫箔紙防進水。  全蛋打散  蛋黃打散  蛋白冷藏  低筋麵粉過篩 烤箱180度預熱15~20分鐘,烤盤注入熱水放底層。 沙拉油入鍋加熱到出現油紋、離火,倒入低筋麵粉,快速拌勻,加鹽,加鮮奶攪拌拌勻。  加全蛋拌勻 再加入蛋黃拌勻再加香草精拌勻成蛋奶糊  蛋白從冰箱取出(冷藏過較好打發)打到混濁後分次加糖打到九分發(提起有個尖彎鉤)  打發蛋白取1/3拌入蛋奶糊中,再分二...

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RSS

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2024-09-27 08:10:48

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Sitemap

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sitemap review version

2

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2024-09-26 16:20:31

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2024-09-26 16:20:32

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2025-12-30 00:01:41