姜片切了，用盐腌一腌再用手压出多馀的水。
糖，醋，水煮开放凉。放下姜片收进冰箱至少三天就可吃。老公好爱吃皮蛋，我就怕怕皮蛋的味道，也知道吃多不好啦，但家里的一大一小都爱吃，想想也不是时常吃，久久才吃一次，还可以吧！
那天，那大的看到至尊台的饮食节目有皮蛋，心血来潮又想吃皮蛋，无奈外边很难找到腌姜片，买了一罐台湾的，整 RM 10 但他说不好吃，唯有试试自己腌一腌。
成品 ：好吃 ！
Friday 25 February 2011
Tuesday 22 February 2011
Monday 21 February 2011
汤种面包 ‘tang zhong ' bread
煮粉和水至65度Cboil water & flour to 65 degree C
放凉leave cool
普通做面包程式as normal bread making method
这可是我第一次尝试汤种面包，好好吃又好软哦
This is my first attempt trying 'tang zhong' bread, the texture is really soft and nice.
Saturday 19 February 2011
Tuesday 15 February 2011
Thursday 10 February 2011
Tuesday 8 February 2011
Saturday 5 February 2011
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