tag:blogger.com,1999:blog-29147974620193612462024-03-14T04:53:38.168+08:00Dreamy GardenLa pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2914797462019361246.post-3234049198642385712014-01-13T14:26:00.001+08:002014-01-13T14:27:49.780+08:00作業︱蜜小蔓餐包<div style="text-align: center;">
這是麵包作業~</div>
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將吐司麵團拿來改成的配方, 將糖換成蜂蜜, 並且把油量減半</div>
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<tr><td class="tr-caption" style="text-align: center;">2014.01.09</td></tr>
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第一次做的時候, 因為天氣太冷, 加上在目測麵團長大後的大小功力太弱, 後發不足, 吃起來偏紮實, </div>
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不過經過同事們和朋友們試吃, 居然大獲好評, 好開心呀 ^^</div>
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<tr><td class="tr-caption" style="text-align: center;">2014.01.12</td></tr>
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第二次做, 就非常小心觀察麵團的後發大小, 並且拉長基發時間, </div>
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隔天吃起來真的有比較鬆軟, 這拿來做成吐司應該也不錯!!</div>
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蔓越莓跟蜂蜜真的好搭喔~</div>
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一點點酸一點點甜, 帶有淡淡的蜂蜜香, 甜味也是來自蜂蜜, </div>
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蔓越莓用一點點的蘭姆酒浸泡一晚, 增加一滴點香氣,</div>
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低油低糖, 很適合給小朋友當下午茶點心, </div>
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其實大小朋友都很適合啦~~</div>
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<br />La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-83974873108192768062013-12-16T15:23:00.000+08:002013-12-30T15:28:52.376+08:00肉桂花圈麵包+中種白吐司︱2013.12.15<div style="text-align: center;">
學會用隔夜中種打麵團之後,就不太想用直接法打白吐司了</div>
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因為我家的小白(小林12公升)在這麼冷的天氣打麵團,溫度還是高,只是進步到麵團的筋度有達到99%才高達29度以上,夏天根本就是在達到筋度飽和很久之前就超過30度了 = =</div>
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看起來尚可的白吐司</div>
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這條有一半是朋友預訂的,在這之前有練習做一條使用黑糖的白吐司</div>
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恩.....是"黑"吐司,以後做全麥吐司,再把糖換成黑糖的好了</div>
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這不只是把細砂換成黑糖,還把部分水分用鮮奶替代</div>
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咀嚼有淡淡的奶香味,</div>
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不過是很淡很淡的喔!!</div>
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為因應聖誕節,來做個節慶麵包吧 ^^</div>
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這是為了下個義賣先行試做的~</div>
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第一次做花圈麵包,超有趣的</div>
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當作聖誕節的伴手禮也不錯</div>
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中間包肉桂糖,打成辮子後,圈成花圈,進爐前在灑上肉桂糖跟杏仁片</div>
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很美吧~ ^__^</div>
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La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-30651619991301916162013-12-12T11:46:00.003+08:002013-12-12T11:51:30.910+08:00首次義賣︱12.10<div class="separator" style="clear: both; text-align: center;">
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好久沒更新了,一直很忙碌,也不懂為什麼事情這麼多,哈哈</div>
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好開心可以一同參予義賣,很多東西都想做,可是又擔心賣不出去 >''<</div>
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這次賣的產品都是之前去上課學的甜點,</div>
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有檸檬酥餅 布朗尼 酵母司康</div>
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檸檬酥餅加了檸檬皮屑和香草籽,有淡淡的檸檬香還有香草味</div>
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這布朗尼我取名為小布尼,做成一口大小,</div>
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不過可以再修改材料比例,我喜歡巧克力味濃一點,甜度在低一點點</div>
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(喂!這是蛋糕不是黑巧克力)</div>
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一直很喜歡Scone(司康)吃起來的口感,傳統的英式司康主要是利用泡打粉使之膨脹,</div>
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基本做法是將冰的奶油切成小碎粒與麵粉混合,麵粉附在奶油表面,</div>
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加入液體後用折疊的方式混合均勻,烤好的成品吃起來外脆內軟,</div>
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我自己的想法是,做法跟派皮很像,所以吃起來要有像派那樣的層次口感,</div>
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但是加了泡打粉使之內部因為產氣而組織鬆軟,才會形成外脆內軟的美味</div>
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以上是不專業解釋.......</div>
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囉嗦太多了,也是我自己亂想一通,哈</div>
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不過我做的是改良版的,加酵母來產氣,要買無鋁泡打粉太大罐用不完,</div>
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也想試試不同做法,吃起來感覺怎麼樣</div>
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第一次做感覺還不錯,只是覺得奶油量太多,雖然這就是要吃奶油,</div>
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下次還是再少一點點好了,還是希望大家能吃美味也要健康呀</div>
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這次的義賣讓我感受到,買賣,真的是一門學問啊!!!</div>
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要先想好要做<b>什麼產品</b>,重點是要容易賣出去的,那就要想客群是哪些,</div>
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加上我的烤箱小,還有時間少,就要找一些比較容易做的,</div>
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還有,產值高的,</div>
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不然其實很想做麵包,但是烤箱小,沒辦法做很多</div>
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但是其實餅乾在壓模很花時間,好吧,是我動作慢,哈哈</div>
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接著<b>訂價</b>就是個大學問,</div>
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太低,就沒幫到什麼忙的感覺</div>
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太高,就擔心賣不出去,也是沒幫到忙</div>
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因為是義賣,也沒仔細算成本到底是多少</div>
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後來就憑之前買過 吃過的價格來訂,然後又想要讓大家方便,不用找零錢,</div>
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以一包$100的量來包裝</div>
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不過,因為司康實在是太出乎我意料之外,</div>
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本來是想要一顆65g,一包3顆,分割的時候看起來很小,</div>
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所以改成原味75g/蔓越莓80g,後來酵母爆走,變超大顆,</div>
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就變成$120/包 ,是義賣,大家應該不介意吧>"<</div>
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<span style="font-size: x-small;"><strike>其實是我忘記加酵母會長大,當成甜點看了 哈哈哈........</strike></span></div>
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再來就是包裝了,</div>
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吃過的人應該就不會在意食物的長相,要吸引沒吃過的人買.....</div>
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包裝可不能太差,重點是一定要賣出去啊!!</div>
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目標是要用最精簡的包材,呈現出專業的產品</div>
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這樣有像嗎?! 哈哈哈</div>
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最後,真的體驗到做手工餅乾真的很累,隔天起床腰痠背痛,</div>
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大概是因為一直弓著背再壓模吧</div>
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希望買的人吃了有幸福的感覺~</div>
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<br />La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-45195624082910518202013-11-07T11:16:00.000+08:002013-11-07T11:17:18.775+08:00立冬︱11.07<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 14px; line-height: 18px;">天氣跟情緒總是有不相干的連繫, 這幾天忽冷忽熱, 時晴或雨, 心情也莫名的起伏.........</span></span><br />
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<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 14px; line-height: 18px;">以下 只是莫名的有感而發 (攤手)</span></span><br />
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">其實就像日文老師說的 你聽老師在問別人問題時妳都回答的出正確答案 但是 問到你的時候 你就不會了</span><br />
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">是不是該學習用第三人的角度看待自己的問題呢</span><br />
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">標題跟內文沒啥關聯, 只是今天剛好是立冬 XD</span><br />
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">天氣好涼爽, 好想翹著腿, 看小說, 喝咖啡, </span><span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">吃麵包............</span><br />
<br />La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-17708053778945569272013-10-29T16:54:00.000+08:002013-11-05T16:55:09.908+08:00低糖速酵︱2013.10.27中種白吐司<br />
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<a href="http://3.bp.blogspot.com/-9pL6N6ziaFE/UniwfJ5rgcI/AAAAAAAADXY/PWOgd_9AhPQ/s1600/20131027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-9pL6N6ziaFE/UniwfJ5rgcI/AAAAAAAADXY/PWOgd_9AhPQ/s640/20131027.jpg" width="640" /></a></div>
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中種材料:高粉<span style="font-family: 新細明體, serif;">、細砂</span><span style="font-family: 新細明體, serif;">、速酵</span><span style="font-family: 新細明體, serif;">、水</span><br />
<span style="font-family: 新細明體, serif;">主麵團</span>:中種<span style="font-family: 新細明體, serif;">、高粉</span><span style="font-family: 新細明體, serif;">、細砂</span><span style="font-family: 新細明體, serif;">、鹽</span><span style="font-family: 新細明體, serif;">、冰水</span><span style="font-family: 新細明體, serif;">、鮮奶</span><span style="font-family: 新細明體, serif;">、</span><span style="font-family: 新細明體, serif;">無鹽奶油</span><br />
<span style="font-family: 新細明體, serif;"><br /></span><span style="font-family: 新細明體, serif; font-size: x-small;"><i><b>以下數據皆為此次實作紀錄</b></i></span><br />
<span style="font-family: 新細明體, serif;">中種室溫發酵至2倍大,再冷藏發酵,約18.5hr</span><br />
<span style="font-family: 新細明體, serif;"><br /></span><span style="font-family: 新細明體, serif;">終溫:25.6度</span><br />
<span style="font-family: 新細明體, serif;">基發:50分</span><br />
<span style="font-family: 新細明體, serif;">分割:15分</span><br />
<span style="font-family: 新細明體, serif;">擀捲:10分</span><br />
<span style="font-family: 新細明體, serif;">後發:65分</span><br />
(以上時間視麵團狀態調整,非制式)<br />
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這次麵包有突破性的發展,筋度應該有98-99%了 (跪)<br />
體驗到麵筋的"延展性",只可惜旁邊沒人可以幫忙照相<br />
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<a href="http://1.bp.blogspot.com/-ibO5hvLADrA/UnixuxmMCRI/AAAAAAAADXk/p7mTqLRTfN0/s1600/IMAG3347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ibO5hvLADrA/UnixuxmMCRI/AAAAAAAADXk/p7mTqLRTfN0/s320/IMAG3347.jpg" width="181" /></a></div>
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看我終於可以撥出一大片了 (灑花)</div>
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<span style="text-align: justify;">繼續努力,帶我下回分享結果</span></div>
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<br />La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-60818892214249566032013-10-29T15:57:00.001+08:002013-12-29T17:53:01.952+08:00日文課筆記<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">突然發現 在網誌做筆記也是不錯的 XP</span></div>
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<span style="font-size: large;"><span lang="JA" style="font-family: "MS Mincho"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: JA; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><u>台湾</u>から、きました。</span><span lang="EN-US"><o:p></o:p></span></span></div>
<span lang="JA" style="font-family: 'MS Mincho';"><span style="font-size: large;">どうぞ よろしく お願(ねが)いします。</span></span><br />
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<span style="font-family: MS Mincho; font-size: large;">これは 本ですか。</span><br />
<span style="font-family: MS Mincho; font-size: large;"> はい、そうです。</span><br />
<span style="font-family: MS Mincho; font-size: large;"> いいえ、ちがいます。</span><br />
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<span style="font-family: MS Mincho; font-size: large;">今わ なんじですか。</span>La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-56111103429982372302013-10-25T12:40:00.000+08:002013-10-29T16:23:44.547+08:00低糖速酵︱2013.10.24中種白吐司<br />
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<a href="http://1.bp.blogspot.com/-OTDzKXKyP70/UmoNuznCruI/AAAAAAAADUM/WCQLfLxXRfE/s1600/20131024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-OTDzKXKyP70/UmoNuznCruI/AAAAAAAADUM/WCQLfLxXRfE/s400/20131024.jpg" width="400" /></a></div>
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左上為中種冷藏發酵後貌<br />
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中種材料:高粉<span style="font-family: 新細明體, serif;">、細砂</span><span style="font-family: 新細明體, serif;">、速酵</span><span style="font-family: 新細明體, serif;">、水</span><br />
<span style="font-family: 新細明體, serif;">主麵團</span>:中種<span style="font-family: 新細明體, serif;">、高粉</span><span style="font-family: 新細明體, serif;">、細砂</span><span style="font-family: 新細明體, serif;">、鹽</span><span style="font-family: 新細明體, serif;">、冰水</span><span style="font-family: 新細明體, serif;">、鮮奶</span><span style="font-family: 新細明體, serif;">、速酵</span><span style="font-family: 新細明體, serif;">、無鹽奶油</span><br />
<span style="font-family: 新細明體, serif;"><br /></span>
<span style="font-family: 新細明體, serif; font-size: x-small;"><i><b>以下數據皆為此次實作紀錄</b></i></span><br />
<span style="font-family: 新細明體, serif;">中種室溫發酵至2倍大,再冷藏發酵,約22hr</span><br />
<span style="font-family: 新細明體, serif;"><br /></span>
<span style="font-family: 新細明體, serif;">終溫:26.6度</span><br />
<span style="font-family: 新細明體, serif;">基發:30分</span><br />
<span style="font-family: 新細明體, serif;">分割:15分</span><br />
<span style="font-family: 新細明體, serif;">擀捲:5分</span><br />
<span style="font-family: 新細明體, serif;">後發:70分</span><br />
(以上時間視麵團狀態調整,非制式)<br />
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以後改在這邊記錄手作 不太喜歡痞幫的版面 呵呵<br />
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前陣子一直在上甜點課,接著就跑去台南玩,很久沒做吐司了<br />
這次做完中種覺得明年夏天做麵包一定會很開心<br />
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對照網路部落客的筋度測試,筋度大概在95-98左右,看學長姐們說大概打15-20分就好,<br />
但是我打了30分鐘了,就趕緊先起鍋,看來我的小林很沒力啊!<br />
下次改成中速5分就轉快速打<br />
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麵包吃起來有淡淡的奶香味,不知道是不是我錯覺 @@<br />
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說實在的,我還是沒能十足把握100%筋度的麵團狀態是怎麼樣,真的該來打一次斷筋試試看<br />
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繼續努力吧~<br />
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<br />La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com0tag:blogger.com,1999:blog-2914797462019361246.post-39602644595214831072013-10-18T13:33:00.000+08:002013-10-18T16:34:53.603+08:00食︱嘉義︱屋子裡有甜點<div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">屋子裡有甜點,這是第二間會讓我懷念的甜點</span></div>
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<a name='more'></a><span style="font-size: 10pt;">這間似乎是嘉義最近很夯的下午茶店,也是經朋友的強力推薦才刻意造訪。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-size: 10pt;">若是搭乘火車,沿著中山路一直往下,在成仁街左轉,不久就可以看到了。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-size: 10pt;">當天大約下午一點到,不到</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;">10</span><span style="font-size: 10pt;">分鐘,人群慢慢出現,還沒開門大致上已經滿桌了。</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-size: 10pt;">假日不能訂位,若能平日去建議提前預約,假日嘛,早到的人們有位坐囉!</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-size: 10pt;">這間是老房子改建,裡面的座位不多,僅有5桌,共15席,有一靠窗的座位,</span></div>
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<span style="font-size: 10pt;">非常不建議為了要坐這位置而插隊,還假裝要站在陰影下,就緊黏著大門口</span></div>
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<a href="http://2.bp.blogspot.com/-JKO-GbYldRY/Ul5bQBgJ7_I/AAAAAAAADRI/88r-qodW0sI/s1600/IMAG2611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://2.bp.blogspot.com/-JKO-GbYldRY/Ul5bQBgJ7_I/AAAAAAAADRI/88r-qodW0sI/s320/IMAG2611.jpg" width="320" /></a></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">老闆娘很貼心,她會一組一組帶進店裡一一介紹,</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><br />
</span><span style="font-family: 新細明體, serif; font-size: 10pt;">蛋糕就陳列在一進門左邊的蛋糕櫃跟櫃台上,飲料的<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;">menu</span><span style="font-family: 新細明體, serif; font-size: 10pt;">在門右邊雜誌櫃的上方,店裡採自助式,蛋糕飲料選定直接跟老闆娘說即可。</span></span><br />
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<span style="font-family: 新細明體, serif; font-size: x-small;">飲料簡單</span><br />
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<span style="font-family: 新細明體, serif; font-size: 10pt;"><br /></span><span style="font-family: 新細明體, serif; font-size: 10pt;">有咖啡、杯茶跟壺茶,但重點是甜點,就不多說了。</span></div>
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</span><span style="font-family: 新細明體, serif; font-size: 10pt;">蛋糕分成加熱蛋糕,在櫃台上,上桌前會先加熱;以及冷藏蛋糕,皆為限量,如果有哪一款非吃不可,記得當早鳥。</span></div>
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</span><span style="font-family: 新細明體, serif; font-size: 13px;">每日</span><span style="font-family: 新細明體, serif; font-size: 10pt;">固定蛋糕:櫻桃覆盆子餡糕、巧克力醬子淋香蕉、奶酒巧克力生起司、香蕉卡士達派,</span></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">其他種類蛋糕就看老闆娘今日想做什麼囉!大致都是用當季新鮮水果去做變化。</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">需要店內其他詳細照片資料可以</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;">Google</span><span style="font-family: 新細明體, serif; font-size: 10pt;">,有很多人介紹的非常詳細喔。</span></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">今日點了三款</span><span style="font-family: 新細明體, serif; font-size: 13px;">櫻桃覆盆子餡糕</span><span style="font-family: 新細明體, serif; font-size: 13px;">、青蘋果佐白蘭地醬和</span><span style="font-family: 新細明體, serif; font-size: 13px;">奶酒巧克力生起司。</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">奶酒巧克力生起司</span></div>
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<a href="http://4.bp.blogspot.com/-0_bjeeAuzf0/Ul9ZSMtmfWI/AAAAAAAADSg/EDIjt_zVz94/s1600/%25E5%25A5%25B6%25E9%2585%2592%25E5%25B7%25A7%25E5%2585%258B%25E5%258A%259B%25E7%2594%259F%25E8%25B5%25B7%25E5%258F%25B8_blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/-0_bjeeAuzf0/Ul9ZSMtmfWI/AAAAAAAADSg/EDIjt_zVz94/s400/%25E5%25A5%25B6%25E9%2585%2592%25E5%25B7%25A7%25E5%2585%258B%25E5%258A%259B%25E7%2594%259F%25E8%25B5%25B7%25E5%258F%25B8_blog.jpg" width="400" /></a></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">將奶酒拌入起司中,吃起來有酒的甜味和淡淡的酒香,卻沒有酒精味,與起司相輔相成,</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">中間還夾雜著一些小巧克力豆,底部是餅乾,最上面灑巧克力粉,</span><span style="font-family: 新細明體, serif; font-size: 13px;">剛好中和起司的膩口,</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">每口咀嚼的層次驚喜,讓人不停的一口接一口,希望哪天能夠吃到你們的提拉米蘇~</span></div>
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<span style="font-size: 10pt;"><span style="font-family: 新細明體, serif;">青蘋果</span></span><span style="font-family: 新細明體, serif; font-size: 13px;">佐白蘭地醬</span></div>
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<a href="http://1.bp.blogspot.com/-Bo5YvsQkALk/Ul9WtWTephI/AAAAAAAADR0/wUSw-PJDojs/s1600/%E9%9D%92%E8%98%8B%E6%9E%9C%E5%B7%A6%E7%99%BD%E8%98%AD%E5%9C%B0%E9%86%AC_blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="http://1.bp.blogspot.com/-Bo5YvsQkALk/Ul9WtWTephI/AAAAAAAADR0/wUSw-PJDojs/s400/%E9%9D%92%E8%98%8B%E6%9E%9C%E5%B7%A6%E7%99%BD%E8%98%AD%E5%9C%B0%E9%86%AC_blog.jpg" width="400" /></a></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">這是款溫熱蛋糕,加入白蘭地熬煮成果醬,在蛋糕體上面,一層果醬一層蘋果切片,堆疊起來,蘋果片是滿滿的喔</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">可以直接單吃,或是沾旁邊的白蘭地醬,建議沾著吃,香氣十足!!</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">好喜歡伴著酒香氣息的蛋糕啊~</span></div>
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<span style="font-family: 新細明體, serif; font-size: 13px;">櫻桃覆盆子餡糕</span></div>
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<a href="http://4.bp.blogspot.com/-poGOxCLs0v8/Ul9pJDtc04I/AAAAAAAADSw/DFM1NyFDMwQ/s1600/%E6%AB%BB%E6%A1%83%E8%A6%86%E7%9B%86%E5%AD%90%E9%A4%A1%E7%B3%95_blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/-poGOxCLs0v8/Ul9pJDtc04I/AAAAAAAADSw/DFM1NyFDMwQ/s400/%E6%AB%BB%E6%A1%83%E8%A6%86%E7%9B%86%E5%AD%90%E9%A4%A1%E7%B3%95_blog.jpg" width="400" /></a></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">這也是溫熱蛋糕,組織較鬆,中間夾著滿滿的手工櫻桃覆盆子果醬,入口蛋糕酥酥軟軟的,味道酸酸甜甜的,單吃就很棒,再沾著旁邊的鮮奶油,又是另一番滋味。</span></div>
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<span style="font-size: 10pt;"><span style="font-family: 新細明體, serif;">鮮奶油吃起來很特別,非常的清爽,入口很容易就化開,鬆鬆的,甜甜的,不會膩口,不知道怎麼形容,請大家想像一下,不然直接體驗囉~</span></span></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">綜合來說,目前吃到的三款蛋糕都不會很甜膩,這應該就是這間店甜點的特色吧,而且</span><span style="font-family: 新細明體, serif; font-size: 10pt;">可以吃得出來老闆娘下手頗重,料很實在,</span></div>
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<span style="font-size: 10pt;"><span style="font-family: 新細明體, serif;">老闆娘說,他們的蛋糕都是當天早上製作,所以都是一大早去買水果來做;</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><br /></span><span style="font-size: x-small;"><span style="font-family: 新細明體, serif; font-size: 10pt;"></span></span><span style="font-family: 新細明體, serif;">另有一些蛋糕是需要前天晚上先製作</span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"> (</span><span style="font-family: 新細明體, serif; font-size: 10pt;">可能像</span><span style="font-family: 新細明體, serif;">奶酒巧克力生起司這種需要冰一晚的蛋糕</span></span><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;">)<span style="font-family: 新細明體, serif; font-size: 10pt;">,每一種蛋糕一天只做一個,當天售完為止。</span><span lang="EN-US" style="font-size: 10pt;"><br /></span><span style="font-family: 新細明體, serif; font-size: 10pt;"></span>如果想要買一整個,一定要提前先跟他們預定,價格為<span lang="EN-US" style="font-size: 10pt;">"</span><span style="font-family: 新細明體, serif; font-size: 10pt;">單片售價</span><span lang="EN-US" style="font-size: 10pt;">*</span><span style="font-family: 新細明體, serif; font-size: 10pt;">片數</span><span lang="EN-US" style="font-size: 10pt;">*0.85" (</span><span style="font-family: 新細明體, serif; font-size: 10pt;">本來一個蛋糕切成幾片就乘以幾片,再打</span><span lang="EN-US" style="font-size: 10pt;">85</span><span style="font-family: 新細明體, serif; font-size: 10pt;">折</span><span lang="EN-US" style="font-size: 10pt;">)</span><span style="font-family: 新細明體, serif; font-size: 10pt;">,不過就沒有內用蛋糕的裝飾,像是水果淋醬或是鮮奶油球。</span></span></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">在這種老舊房子裡,微弱的黃燈,吃著手工蛋糕配著茶,腦海中不免</span><span style="font-family: 新細明體, serif; font-size: 13px;">浮現</span><span style="font-family: 新細明體, serif; font-size: 10pt;">小時候客人來家裡的情景,好溫馨</span></div>
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<span style="font-family: 新細明體, serif; font-size: 10pt;">老闆娘限時間是對的,不然會想一直坐在裏頭,享受著得來不易的悠閒。</span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 10pt;"><span style="font-family: 新細明體, serif; font-size: 10pt;">衷心盼望能有再訪的機會,品嘗每一種口味的蛋糕,還有那寧靜的氛圍。</span></span></div>
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屋子裡有甜點 <a href="https://www.facebook.com/dessertinhouse" target="_blank">臉書</a></div>
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電話:05-2222643</div>
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地址:嘉義市東區成仁街209號</div>
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營業時間:13:30-19:00或甜點售完為止 (周一<span style="font-family: 新細明體, serif; font-size: 12pt;">、</span>二店休)</div>
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其他:用餐限時2hr,無低消,假日不開放訂位,平日四人以下可訂位</div>
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P.S 若很早到且天氣炎熱,可以沿著成仁街往前走(若是從中山路轉成仁路的話)到北榮路(成仁街北榮路交叉轉角),有間王家愛玉冰,挺不錯,外帶一杯邊排隊邊喝,但記得要留點胃。<br />
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La pommehttp://www.blogger.com/profile/10462570169650973769noreply@blogger.com2