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满足你的中国胃
烤萝卜条的做法
8/08/2021
萝卜削皮后切成长条，用调味料腌渍入味，放入烤箱烘烤就是一道简易的时令小菜。
材料（2人份）：
萝卜半根、橄榄油1匙、减盐酱油1匙、枫糖浆1茶匙。
作法：
1.萝卜削皮后切成长条，大约1/4英吋厚，2英寸长。
2.混合油、酱油和枫糖浆，拌入萝卜腌大约5～10分钟。（如果不烤也可以当凉菜小菜吃，省略以下步骤。）
3.烤箱预热至华氏400度。
4.取出萝卜，摊开放在烤盘里，烤大约20-30分钟。中途翻动一次。
小叮咛：
萝卜如果切得比较细就缩短烘烤时间。
Feb 6, 2020
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更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.
