[{"@context":"https://schema.org","@type":"Article","headline":"紅莓忌廉芝士餐包","image":["https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238178.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238114.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238187.jpeg"],"datePublished":"2025-07-09 08:00:35+08:00","url":"/community/detailpost/bd4eb20e-c1db-4512-9688-5cc3f54e6693/食譜/chengsfactory/439305","author":{"@type":"Person","name":"chengsfactory","url":"https://www.ulifestyle.com.hk/community/user_profile/439305/chengsfactory"},"text":"做完菠蘿cheesecake\n又用餘下的忌廉芝士來造麵包\n上次包了香蒜忌廉芝士餡\n今次來點酸酸甜甜的紅莓忌廉芝士餡\n效果也很好呢~~\n\n忌廉芝士餐包食譜（9個）\n\n材料：\n(A) 麵糰 - 高筋粉 300g、糖 35g、海鹽 3g、水 140g、奶粉 10g、蛋 1隻、即用酵母 5g、忌廉芝士 55g\n(B) 餡料 - 忌廉芝士 100g、紅莓乾 40g、砂糖 1茶匙\n\n做法：\n1. 除忌廉芝士及餡料外，其他材料混合並揉搓成麵糰，再加入忌廉芝士搓至柔軟不黏手，置雪櫃低溫發酵一晚。\n2. 取出麵糰排氣，平均分成9份各自滾圓，鬆弛10分鐘。所有餡料材料混合備用。\n3. 將每個麵糰壓平，包入適量餡料，收口放底並放上焗盤，置室溫發酵1小時（至約2倍大）。\n4. 放入已預熱焗爐用180℃焗20至25分鐘即成。\n\n仍舊非常軟綿綿~~\n\n\n\n\r\n #cooking #烘焙 #紅莓 #食譜 #bread #烹飪 #麵包 #baking #忌廉芝士 #recipe #creamcheese #cranberry #鄭大小姐工房 #ChengsFactory\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"紅莓忌廉芝士餐包","image":["https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238178.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238114.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238187.jpeg"],"datePublished":"2025-07-09 08:00:35+08:00","url":"/community/detailpost/bd4eb20e-c1db-4512-9688-5cc3f54e6693/食譜/chengsfactory/439305","author":{"@type":"Person","name":"chengsfactory","url":"https://www.ulifestyle.com.hk/community/user_profile/439305/chengsfactory"},"text":"做完菠蘿cheesecake\n又用餘下的忌廉芝士來造麵包\n上次包了香蒜忌廉芝士餡\n今次來點酸酸甜甜的紅莓忌廉芝士餡\n效果也很好呢~~\n\n忌廉芝士餐包食譜（9個）\n\n材料：\n(A) 麵糰 - 高筋粉 300g、糖 35g、海鹽 3g、水 140g、奶粉 10g、蛋 1隻、即用酵母 5g、忌廉芝士 55g\n(B) 餡料 - 忌廉芝士 100g、紅莓乾 40g、砂糖 1茶匙\n\n做法：\n1. 除忌廉芝士及餡料外，其他材料混合並揉搓成麵糰，再加入忌廉芝士搓至柔軟不黏手，置雪櫃低溫發酵一晚。\n2. 取出麵糰排氣，平均分成9份各自滾圓，鬆弛10分鐘。所有餡料材料混合備用。\n3. 將每個麵糰壓平，包入適量餡料，收口放底並放上焗盤，置室溫發酵1小時（至約2倍大）。\n4. 放入已預熱焗爐用180℃焗20至25分鐘即成。\n\n仍舊非常軟綿綿~~\n\n\n\n\r\n #cooking #烘焙 #紅莓 #食譜 #bread #烹飪 #麵包 #baking #忌廉芝士 #recipe #creamcheese #cranberry #鄭大小姐工房 #ChengsFactory\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1751899238178.jpeg","creator":{"@type":"Person","name":"chengsfactory"}}]