Life is all about seizing the moment and being happy.

迷上了Pinwheels

自从和R去了那次聚会后,开始迷上了所有Pinwheels (螺旋状)的食物,如螺旋状三明治、螺旋状糖果、螺旋状三文鱼。。。,它们的共同特性归纳为:

                                                                                                               Beautiful in color       Yummy in taste

闲暇之际,上网输入Pinwheels ,忽地冒出一大串,最后觉得还是这款Mocha Pinwheels 比较适合自己,一来所需的配料手头都有,二来操作简便。

第一回做么,step by step, 不敢马虎半点。只是将配方中糖略减少了些,这样不会 overly-sweet.

Ingredients:

* 1/2 cup unsalted butter at room temperature
* 3 oz cream cheese at room temperature
* 3/4 cup sugar
* 1 x large egg
* 1 tsp vanilla extract
* 2 2/3 cups all purpose flour
* 1/2 tsp baking powder
* 1 tbsp unsalted butter, melted
* 1/2 cup instant mocha powder (flavoured coffee mix) or hot chocolate mix

Directions:

1. Beat butter and cream cheese together. Add sugar and cream until smooth. Stir in egg and vanilla. Stir in flour and baking powder and blend just until dough comes together. Shape dough into a disk and chill for an hour.
2. On a lightly floured surface (or between 2 sheets of parchment paper) roll out pastry to ¼ -inch thick in a rectangle. Brush pastry with melted butter and sprinkle evenly with instant mocha powder. From a long end, roll up pastry into a pinwheel, wrap and chill for an hour.
3. Preheat oven to 350 °F. Slice pinwheels into ¼ -inch rounds and place an inch apart on a parchment-lined baking sheet. Bake for 8 to 10 minutes, until pinwheels brown lightly. Remove from pan to cool completely.

This recipe is from Anna Olson who is a Pastry chef and a host of Sugar as seen on Food Network Canada.

DSC05546

尝一口刚出炉的螺旋们,浓厚的奶油、奶酪味,但不腻,又香又酥又脆。

嘿嘿,那份成功的喜悦和收获的快乐感受,真好!

pack一小包,拨通了R 的电话。
” Hey, I have something for you…., Mocha Pinwheels.”
” What is that”?
“Using your imagination…”
” Ha,ha,…”

挂下电话,心里又开始琢磨着下一回该做的是 Chocolate Pinwheels….

可是望着眼前一堆刚出炉的“作业”,唉,一个人要吃到何时?!

不由想起了铃铛那句话:我这个人可能偶尔就会把副业来当正事做了,,结果也就自己心里美美。。。

感触万分呵!

当一个人迷上了某件事后,是否都会有类似的怪现象?!

23 responses

  1. Rong

    If I going to try it , I will show it to you .haha 

    September 10, 2007 at 5:30 am

  2. Rong

    Add sugar and cream until smooth. I did not see this cream in ingredients? I guess, may is pouring cream?

    September 10, 2007 at 5:40 am

  3. Y N

    Rong
     Here Cream as vb., means to beat butter,cream cheese and sugar until very smooth…
     I like this recipe, it is easy to do it…^ _ ^

    September 10, 2007 at 8:35 am

  4. Rong

    oh, I got it. 

    September 10, 2007 at 11:03 am

  5. Y N

    For every piece that you created, you are one step closer to getting something you really want…
    I am going to pass this recipe to J, thanks.

    September 10, 2007 at 12:43 pm

  6. Rong

     I made it! The taste is good, presentation is so-so… hehe.

    September 10, 2007 at 6:05 pm

  7. 铃铛

    哈哈~ 自己心里美着了,那也不错~
    关于树根蛋糕,我是用买来的whipping  cream(液体的)用电动搅拌器打成霜状,然后加了些溶掉的巧克力进去。
    也可以直接买whipped cream来抹,估计有巧克力色的,很省事。
    我的方子里是有很多用克,因为家里有电子称,可以克和ounce切换,觉得还是克方便些~

    September 10, 2007 at 7:26 pm

  8. mei

     你的水平真可以开小店了.赞一下你的厨艺.
     
    周末约朋友看了一款相机,不知道是尼康的好,还是奥林巴斯的好.
     
    还在犹豫…..查资料中……

    September 10, 2007 at 9:41 pm

  9. Shu

     
    If YN opened a bistro / coffee house, I am sure me and Ling will be your usual guests =)

    September 10, 2007 at 10:10 pm

  10. Y N

    Rong

    This recipe really brings no muss, no fuss, right?Russ
    Working on food is part taste, part visual appeal, but it is all about having fun…
    铃铛
    谢谢哦,终于明白了。我想我会用搅拌器来打Wipping cream, 加些cream of tartar 会更firm些。
    下回做了,请你过目。
    是啊,但愿经常自乐乐 ~~~

    阿妍
    它呀,只能当个副业,扮个生活的边角料,才一直会觉得乐在其中。如哪天成了正事干,就会 (⊙_⊙) 啦。。。
    我也正在看尼康的相机,如有好的信息,多多交流?!

    FD
    Ha ha, I\’ve answered this question.But instead of becoming my usual guests, you just move to Toronto. You take care of my car and get free dessertssssssssssss from me, uh?! ^ _ ^

    September 10, 2007 at 10:58 pm

  11. Shu

    Ha!  That\’s a BRILLIANT idea!  Boy.  I get to meet YN, do her car, and crave on sweets.  That sounds like the ideal life  =)
     

    September 10, 2007 at 11:31 pm

  12. Shu

    By the way, if you want talk about your upcoming new ride, just shoot me an msg.  I\’ll provide all the insights I can.

    September 10, 2007 at 11:31 pm

  13. linger

    昨天玩疯了点,今天才来姐姐家光顾,呵呵~又有好吃的啦!
    那我是不是也考虑来多伦多,就住姐姐家隔壁,这样姐姐就不用担心一个人要吃到何时了,FD别跟我抢哦~o(∩_∩)o…

    September 11, 2007 at 12:18 am

  14. Y N

    FDGreat! If I have specific questions about a new car, I will directly contact you, that is for sure.
    Your sweet cookies will be always there…*_^苓儿你做我的邻居呵,啥也不用干,天天有甜点(FD 要说我偏心了)。^_^那时,我会有更多的理由来把把副业来当正事做了。。。那就是正事不做,来干自乐乐的副业。
    可它终究是副业,一旦真正成了正事,就像FD说的开个a bistro / coffee house,哈,那就没有FUN 啦!对不?!

    September 11, 2007 at 8:32 am

  15. youjun

     我和我的领导一起看了你的美食,希望就是我们明天的早餐!
    多伦多确实远了一点,改天来杭州的时候,别忘了打包带来!!!!!
    品尝YN的高级西点!!!!

    September 11, 2007 at 10:32 am

  16. Shu

    苓儿放心,我舍不得跟你抢。
     
     
     
    调转矛头——->YN
     
    你偏心吧!!!
     
     
     
    哈哈!
     

    September 11, 2007 at 7:50 pm

  17. Y N

    June你和你的领导?家里的?单位的?F DHa ha ha…瞧你急成内样 ~~~现批准,苓儿班里再增加一个名额,行了不?! * _ ^

    September 11, 2007 at 9:39 pm

  18. linger

    噢~~姐姐和树让苓儿好感动…

    September 11, 2007 at 10:47 pm

  19. Shu

     
    嘿嘿,如果我真的在她的班里长大,就不会是今天这个坏小子liao.
     
     

    September 12, 2007 at 12:40 am

  20. 老歪

    好手艺呀!

    September 12, 2007 at 6:50 am

  21. 铃铛

     cream of tartar ? 这个我只听说加在打蛋白的时候用(帮助蛋白发泡),还没听说加在打CREAM的时候用呢..

    September 13, 2007 at 4:03 pm

  22. SMILEXING

    吃真是一门学问,美食文化世界大统,你看大家都在为你的副业当正业做叫好呢!我也投赞成票,开一家甜品点吧!
    我有个朋友是高材生,结果博士不读去法国学做面包,现在就在云南做一家面包店,自得其乐。
    人有时侯就是太晚明白自己真正需要的是什么。

    September 13, 2007 at 8:01 pm

  23. Y N

    铃铛你说的对,一提到搅拌机,好像脑子也被搅了下。它加在蛋白了,会更结实些。哈,刚买了个Electronic Kitchen Scale, 5kg ~ 1g,  g 和oz可以切换。。。有空做你的点心 ^_^会老堂堂主人有时侯就是太晚明白自己真正需要的是什么。喜欢这句话!我想自己需要的是随意,随意到可以拿得起,放得下,在任何时候!

    September 13, 2007 at 9:13 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s