關於 sweet time餅乾 ，我們在網路上蒐集到這些相關的討論、資訊與評價

中秋節快到了 除了愛的 月餅
餅乾禮盒也是不能錯過的
最近吃到愛莉兒手作烘焙坊的不同鐵盒餅乾
採用法國頂級艾許奶油去做
每一口都是高級的口感
重點就是食材的原料用心好吃
愛莉兒的新款甜點 #甜甜圈蛋糕
泰式奶茶還有檸檬糖霜好推薦呀！
好吃好吃！！！首圖這樣
就可以很簡單製造居家dessert time
而且造型很可愛 當收延餅乾也很不錯 哈哈
人多推薦可以吃夏綠蒂16宮格
每一款餅乾 都可以精細吃到不同口味
很小一個淑女一口一個也很ok
艾許奶油酥餅 裡面有 松露起司，香草原味
法國可可，阿薩姆紅茶，日本森半抹茶
很推薦可以吃吃看
每一口又酥香濃
但要我評比喜歡 我喜歡 日本森半抹茶還有松露起司
松露起司第一口吃進去很像有種鹹香 特別讚
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Facebook 愛莉兒手作烘焙坊
@ariel20200126
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#手工餅乾
#鐵盒餅乾
#宅配甜點
#人氣網購甜點推薦
#cookie #cookies #chocolate #cookiesofinstagram #food #cake #dessert #baking #foodporn #sugarcookies #foodie #yummy #cookiedecorating #homemade #love #cookieart #royalicing #delicious #royalicingcookies #sweet #bakery #instafood

[#甜蜜食間 / Ying’s Sweet Time] 中秋禮盒選 / Mid-Autumn Fest. mooncake gift boxes

大家都在瘋蛋黃酥的同時，我本週收到了兩款非蛋黃酥的澎湃中秋禮盒。來自 珠寶盒法式點心坊 boîte de bijou 的「島內旅行」和 四分之三法式甜點 3/4 Pâtisserie 與 Syugatosuto 聯名的雙口味達克瓦茲中秋禮盒，都是內外兼修，送人超有面子、自己品嚐也會滿足不已的選擇。且兩款禮盒都結合了台灣、法國、日本三地甜點特色，非常討喜。

四分之三法式甜點和 Syugatosto 之前已經合作推出過人氣極高的「#雙喜鹹蛋糕」，這次的中秋禮盒則是以 #達克瓦茲（dacquoise）為主打。達克瓦茲的口感令人驚艷，充滿空氣感又酥鬆不已，能嚐得出外層的糖粒，中間還有些濕潤黏牙。夾在中間的是 #鹽奶油紅豆 與 #焙茶鹹蛋黃 兩種口味內餡，鹽奶油紅豆我上次已在主廚 Alinna 和我分享的彌月禮盒中品嚐過，此次重溫，喜愛程度不減。鹽粒在柔軟的奶油餡中十分出挑，完美調和蜜紅豆，令人印象深刻。焙茶鹹蛋黃的茶香濃厚，微苦中有回甘，搭配十足台味的鹹蛋黃，確實是高雅又接地氣的台南府城之味。

珠寶盒的「#島內旅行」中秋禮盒組則延續總監 Susan 推介台灣之美的理念，嚴選來自島內各地的高品質食材製成最受歡迎的常溫點心組合，七種口味包括 #紅心芭樂圓蛋糕、#包種白桃茶蛋糕、#蜂蜜栗子瑪德蓮、#芝麻黑豆蛋糕、#巧克力桂圓蛋糕、#椰子鳳梨蛋糕 及 #紅穀米粉餅乾。從宜蘭、花蓮，到台南、高雄、屏東，帶你用味覺環島旅行。中秋雖是傳統節慶，瑪德蓮、磅蛋糕、餅乾等也都是大家熟悉的點心，但這些精選的本地食材在細膩的做工呈現下，仍然令人再次確認台灣確實是座豐饒之島呢。

你們呢？中秋禮盒都選了哪些點心呢？

🔖 延伸閱讀：

府城的澎湃與溫柔，台南四分之三甜點店主廚 Alinna 的彌月禮：https://tinyurl.com/23mjvz98

從家庭主婦變身多個餐飲品牌經營者，珠寶盒法式點心坊總監總監林淑真的努力不懈之路：https://tinyurl.com/d8tpbv4b

#yingspastryguide #yingssweettime #yingc #taiwan #珠寶盒法式點心坊 #四分之三法式甜點 #中秋節

<15個月居家防疫的點點滴滴>
在台灣的你們還好嗎？知道台灣最近的疫情ㄧ直擴散，學校也已經開時停課，媽媽們ㄧ定忙翻了。台灣人配合度很高，又有正確的防疫概念，這點很多國家都做不到。希望台灣很快就能恢復正常生活。每天勤洗手、消毒、少出門、避開人群，出門戴口罩😷台灣一定可以做到的！
分享這ㄧ年多來居家防疫的經驗，大家ㄧ起加油！

#居家防疫不變的日常
在家擔任老師一年多，邊教課邊煮飯打掃。常常自己還沒吃早餐就開始為午餐備菜醃肉。跟著老大網課的schedule, ，我們一律8:30上課，2:30下課。10:30開火煮午餐、11點過後是孩子們用餐時間、忙完孩子12:00端飯上樓給孩子的爸。把碗洗一洗後繼續教課到2:30。 用教課和煮飯的空檔時間掃地洗衣服和做其他家事。下課後2:30-4:00是自由時間。有時候陪孩子複習中文，有時候做午後點心，有時候用來運動。4:00時間一到又開始煮晚餐⋯覺得自己像個機器人一樣。

#孩子們在家上課
老大今年是全程網課，所以不太需要我的幫忙，偶爾印數學習題加強一下就好。老二是我的學生，我負責把學區每週規定的課程教完，Brayden要把所有作業寫完。多出來的時間我會上網列印教材另外教他。今年二年級，學區測驗他的閱讀能力達到四年級的程度，數學方面我教到這裡三年級的乘法、面積、分數等等。他很喜歡我當他的老師，也說今年比以前在學校學得更多。最小的每天網課只有一小時，剩下時間也是媽媽教。 開學時買了一些練習本，到現在都做完了。從不會數到十到數到超過一百；從開始學ABC到現在會念會寫，ㄅㄆㄇ也快全部學起來。今年小的進步很多。主要在家看他上網課的模樣實在是太可愛了！對著螢幕舉手發問，跟老師同學聊天。常常上課上到一半給媽媽飛吻，我也在旁一直對他比愛心。ㄧ下課馬上來抱抱親親～真的很sweet。
🖨 最近常用的網上免費教材:
www.k5learning.com

#每日閱讀時光
這裡的小學學生放學後沒有功課，所以閱讀變的更加的重要。兩個哥哥每天閱讀至少30分鍾，有新的書時常常讀超過一兩個小時。在家裡能讓他們完全不出聲的辦法只有電視和閱讀了。

#廚房多了小幫手
在廚房忙的時候，三兄弟常會過來問：可以陪妳煮飯嗎？可以讓孩子切豆腐，切菜，切豆乾，煎蛋，洗水果。也可以和孩子ㄧ起包水餃，做點心，烤餅乾，做披薩，打果汁。和孩子ㄧ起在廚會是很美好的回憶，他們也會記得小時候跟媽媽煮飯烤點心的親子互動。

#每天讓孩子做一點家事
沒去學校後在家的時間變得很長，讓他們做點家事是不錯的習慣。最基本的是每天把房間收拾好，玩完的玩具歸位。也可以讓他們擦桌子，把洗好的衣服掛在他們的衣櫥，把襪子pair好，等等。任何不困難的家事都可以讓他們試試。每天一點點就好，讓他們有事做也培養孩子的責任感。

#在家畫畫做勞作
在家畫畫做勞作可以讓時間過的比較快！在餐桌上放好水彩顏料，水彩筆和繪畫紙。有時會給他們一個主題，有時讓他們隨便畫。不管怎樣都好，ㄧ畫一小時就過了。

#把從小到大的玩具都拿出來玩
在家時間久了，所有兒時玩具都會一一的被拿出來玩。除了平常有在玩的玩具之外，把收起來很久的玩具拿出來～孩子常常一玩就是ㄧ整個下午。是媽媽喘口氣的好機會。

#被孩子們氣炸是正常的
三個男孩每天在家，上課時認真，但ㄧ下課就是ㄧ起玩，ㄧ起吵，鬧在ㄧ起，打在一起。被他們氣到瘋是正常的。但不管白天有多氣，晚上看他們熟睡的模樣還是會覺得他們好棒，也會感恩又平安度過了一天。生氣只是ㄧ時，愛他們是ㄧ輩子。

#電視時間是媽媽的救星
我們家三個每天會有ㄧ小時的TV Time. 在家防疫後發現一小時不太夠，改讓他們看1-2小時。這段非常時期讓孩子看電視不用有罪惡感，因為每天只有這短短的時間媽媽可以安靜ㄧ下。

#老公在家上班這件事
在家上班後會發現上班時數多了10%。開車上下班的時間用來上班，原本中餐時間跟同事出去用餐的時間也用來上班。因為電腦和辦公室在家裡，所以下班後也會弄一下公司的事。老公這ㄧ年多來都在樓上上班，平時在他下班前我們說不到五分鍾的話。他專心上班，我專心帶孩子，是我們十年來的默契。只是已經15個月了，我還在端午餐、水果/點心和晚飯上樓給他。這點溝通過也試了幾次，如果不放在他書桌上的話，他兩點多才會下來吃中餐。所以沒辦法，只好繼續認命拿上樓給他。還好他都會說謝謝和愛妳這些好聽的話。(如果沒講，我應該早就不送飯上去了 呵呵)

#不要天天看新聞
疫情間最不好的習慣就是每天看新聞。我以前不太看新聞，去年因為COVID-19開始和老公每晚看新聞。我是屬於很容易緊張，雖然外人看不出來但我常會緊張到不舒服。新聞的確診人數從一天四萬看到ㄧ天四十幾萬。每晚看完新聞都會更焦慮，心跳加快，甚至感到害怕恐懼。這樣長期下來給自己的身體很多不健康的影響。真的不要天天看新聞，也不要太專注上數字上。

#爸爸媽媽運動時間
疫情間最大的收獲就是運動。去年車庫改造成健身房後，老公終於開始運動了！我們夫妻倆會ㄧ起運動，通常在晚上7:30-8:00 or 8:00-8:30。 一週五次，一次30-40分鍾。運動真的很重要。為了健康，為了陪伴孩子長大，為了和另一伴一起變老，動起來。
🧘🏻‍♀️我們在家運動用的YouTube 連結
https://m.youtube.com/c/AllblancTV
https://m.youtube.com/results?sp=mAEA&search_query=rowan+row
https://m.youtube.com/results?sp=mAEA&search_query=Jordan+yeon
https://m.youtube.com/results?sp=mAEA&search_query=emi+wong+
https://m.youtube.com/c/SanneVloet/videos

#放鬆心情、正面思考最重要
這ㄧ年多來多了好多心煩的事。每天都處在擔心和焦慮的狀態。很拼命的把家顧好，卻很怕會有意外。長期下來傷了自己的健康。種種的不舒服都是身體發出的警訊。好好照顧自己，放鬆心情和正面思考對健康對防疫都會有很大的幫助。

好像寫太多了😂
這一路走來有很多感觸和心得想和妳們分享，希望這些點滴能帶給大家一些安慰和鼓勵。
防疫生活，ㄧ起加油！
能夠平安健康是人生最大的福氣。

Hello friends! Today we're going to share with you how to make New York Levain Bakery style chocolate chip walnut cookies.

Chocolate chip cookies are a timeless classic, an unparalleled snack. No one can resist the comfort of a chocolate chip cookie. Like many of you, we’ve searched far for the perfect chocolate chip cookie recipe. And finally we’re so happy to find a perfect one. It's a copycat version of a very famous New York City bakery “Levain Bakery”. But the taste is amazing, and the size is really big, 6 oz each, but we modify the size to 4 oz each, the size is perfect.

Levain bakery style chocolate chip cookies are really delicious, they are golden brown on the outside, and soft gooey and rich center inside. It’s super simple to make and tastes perfect every time. if you love walnuts and chocolate, then this is a cookie for you. Hopefully you guys will like it.  

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make Levain Style Chocolate Chip Walnut Cookie
Here is the Levain Style Chocolate Chip Walnut Cookie Recipe

☞  Yields:  6 four-ounce cookies or 4 six-ounce cookies

✎ Ingredients
COLD unsalted butter  112g, cut into small cubes
granulated sugar 50g
brown sugar 75g
cake flour 70g
all-purpose flour 105g
large egg 1
baking powder 2g
baking soda 2g
salt 2g
walnut 82g
64% chocolate chip 150g

✎ Instructions
1. Sift the cake flour, all-purpose flour, baking soda, baking powder together, and add in salt, mix well and set aside.
2. Break the walnuts into two equal parts with your fingers.
3. Beat the egg and set aside.
4. In a large mixing bowl, cream together cold cubed butter, brown sugar, granulated sugar and egg on low speed and until mixed well.
5. Add all the dry ingredients in, including cake flour, all-purpose flour, baking soda, baking powder, beat on low speed until the wet and dry ingredients are all mixed together. Scraping down the sides of the bowl if necessary.
6. Simply fold in the chocolate chips and walnuts into the bowl, and mix until just combined to avoid over mixing.
7. For best results, refrigerate the dough for 15 minutes before forming the cookie dough. Cover plastic wrap to avoid dryness.
8. Divide the dough into 6 equal pieces about 4oz (113g) each. Roughly shape the cookie dough into loosely shaped balls.
9. Cover with plastic wrap and refrigerate the cookie doughs for 45 minutes.
10. Preheat the oven to 220°C, and bake for 12-14 minutes. Bake 3 cookies at one time.
11. Once baked. Let cool on the baking sheet for 30 minutes before serving.
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Chapter:
00:00 opening
00:35 Ingredients
01:27 preparation
03:47 how to make cookie dough
07:14 cookie dough weight and shape
08:44 oven setting and baking
09:43 best ever chocolate chip cookies
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#ChocolateChipCookie
#LevainBakery
#easyrecipes

Hello friends! December is finally here! Today we're going to share with you how to make a cutest mini gingerbread houses, it’s also a mug topper.

Christmas is coming. It's so much fun to have with your family to create these cutest mini gingerbread houses. Decorating the gingerbread house can be a great party idea, it's more fun than eating. Especially these tiny gingerbread houses mug toppers, they are adorable.

Making gingerbread dough is super easy. In this video, we’ll show you how to make the best gingerbread dough with fresh ginger to create a natural flavor. Using fresh ginger gives it an intense ginger flavor, and it’s easy to get, too. In addition to the dough recipe, we will also share with you how to easily make royal icing. Are you ready to have fun with us? Enjoy.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f4KKEkmKOsI
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How to make Mini Gingerbread House Mug Topper Recipe
Mini Gingerbread House Mug Topper Recipe

🎄 Preparation:
➊ A mini gingerbread house template download link: https://drive.google.com/file/d/16UvJW9EbfkjbUShTVKdqI1HlU194e-7c/view
➋ piping bags and nozzles, or make a parchment bag for piping, 2mm is for sticking, 1.5mm is for decoration
🎄 Yields: Can make 14~16 gingerbread houses

✎ Ingredients
🎄 For the cookies
unsalted butter 125g, softened
brown sugar 90g
molasses 58g
egg 1, at room temperature
all purpose flour 370g
baking soda 5g
salt 2.5g
grated ginger 10g
ground cinnamon 1.5g
nutmeg powder 1g

🎄 For the Royal Icing
vanilla extract 1.5g
powdered sugar 200g, sifted
powdered egg white 7.5g
warm water 25g~30g

✎ Instructions
🎄 For the cookies
1. In a large bowl, add butter, sugar and molasses, beat on mid-low speed, mix well until light and smooth.
2. Add egg and ginger, beat on medium speed until well combined. Scrape down the sides and the bottom of the bowl and beat again if needed to combine.
3. Sift the flour, baking soda, ground cinnamon, nutmeg powder and salt.
4. Fold in all dry ingredients, continue to mix until well blended, the dough should come together.
5. Transfer the dough out onto a work surface and knead until the dough is smooth and combined. Wrap the dough with plastic wrap and place in the fridge for 1 hour to chill.
6. Preheat the oven to 170°C.
7. Lightly flour the work surface and roll the dough to about 3mm thick.
8. Dust the dough lightly with flour to avoid sticking. Place the house pattern pieces on the dough, dip the knife into flour and cut out the pattern pieces from the dough (cut the door, but remove it after baking). You will need TWO of each shape.
9. Bake at 170°C for 10 minutes or until the edges are just beginning to brown. Large pieces will need more time.
10. Once baked, cut the door first, and then remove all cookies on racks to cool completely.

🎄 For the royal icing
1. Sieve the 200g of powdered sugar and 7.5g of powdered egg white in a bowl.
2. Add 1.5g of vanilla extract and 25g of warm water and beat at medium speed for 5 minutes.
3. Fill the Pastry Bag With Royal Icing. You will need at least two piping bags, one is for a thick line to glue the pieces of house together. Another one is a thin line to decorate the house. The royal icing is the best icing to use for gingerbread houses, it'll dry hard and last throughout the holiday season.

🎄 Assembling
1. Start with the front and the back pieces and two sides, then take the side piece and stick them together, do the same with the other side.
2. Grab the back piece and give it a nice firm. Then the base of the house is done. Wait for the icing sets before adding the roof.
3. Sticking the roof pieces in the same way, add lines of icing on all the edges, hold them together and allow the icing to set. It's probably best to let this dry overnight that way all the royal icing is definitely hard before decorating.
4. You can decorate with any pattern you like and custom detail. You can practice how to draw a line or draw a pattern on a board or plate before putting them on your house. But remember, once finished the decorating, please let the icing dry for a couple hours. Have fun.
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Chapters:
00:00 opening
00:32 ingredients
01:28 Making gingerbread dough
04:52 Dividing, rolling and cutting(gingerbread house and gingerbread man)
07:29 Set the oven, let it cool off
08:04 Making Royal icing
09:00 Handmade Piping bag
09:49 Assembling
12:01 Final result
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* Kevin MacLeod創作的「Deck the Halls」是依據 創用 CC (姓名標示) 4.0 授權使用。 https://creativecommons.org/licenses/by/4.0/
來源： http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100263
演出者： http://incompetech.com/

Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.

Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
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How to make French Dacquoise Recipe
French Dacquoise Recipe

☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.

✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g

☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed

✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.

☞ For French coffee buttercream
1. Dissolve the 1g of  instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed  until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.

☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve

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#dacquoise
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