简易pizza

烤箱预热３５０F　（下次试试４００F)

uncooked　tortilla饼皮一张，放进去烤２-３分钟或更久（到微熟）。

饼皮上刷一层pizza酱，铺上toppings（比如蘑菇、西红柿、cheese　等）；　放回烤箱，再烤１０分钟左右，直到cheese都melted，（我会开broil再烤２-３分钟）到cheese略微有点点发棕色时取出来吃。

简单yummy！！

自制橘子果酱

橘子剥皮。

取一部分橘子皮泡一会儿水后用勺子刮去白色的部分，只留橙色的外层皮。　

橘子皮和所有果肉用blender搅碎后倒入锅中；大火加热。

锅里再加入适量冰糖、柠檬皮屑、柠檬汁。　熬吧！！（没有面包机的jam功能，这次用了慢炖锅敞着盖子慢慢来也不错）

不能忍的话还可以加点gelatin帮助凝结。

灰常的yummy！！

简单好吃的biscuits

消灭多余heavy cream的好方子。　可以做好冻起来，要吃时临时拿出来烤。
搭配自制橘子果酱，味道美极了！！！


http://www.kingarthurflour.com/recipes/biscuits-recipe

main ingredients

• 206g King Arthur Unbleached All-Purpose Flour
• 28g cornstarch
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 227 to 283g heavy cream, enough to make a cohesive dough
• 14 to 28g melted butter

1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.

3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.

4) Brush the biscuits with butter, if desired, for extra flavor.

5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.

6) Preheat the oven to 425°F while the biscuits are in the freezer.

7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

tips from our bakers

• Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
• Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
• Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
• You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
• It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.