Category: 食物處理工具 (Food Processing Equipments)

Posted in 肉類 (Meat), 食物處理器 (Food Processor), 豬肉 (Pork), 越南菜 (Vietnamese Cuisine), 小型壓肉容器 (Ham Maker), 攪拌器 (Blenders), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南扎肉 – 低溫慢煮版 (Homemade Vietnamese Ham – Sous Vide version)

Posted on by 傑西

首先對不起大家，這個工具應該是在香港時介紹，可是要突然搬回馬來西亞而擱置。

First, sorry for last sharing about this tool, cos suddenly move to Malaysia, so I’ve stopped to make this.

有了這個容器，而讀者又了解清楚這類乳化肉的成品，就可以有很多食品做出來，例如 ： 上海餚肉，火腿、午餐肉等，也可以自家製，再不需要吃現成的火腿片或罐頭午餐肉了。

When you have this ham maker, and after you more understand about emulsified sausage, you can make lots of meat loaf, i.e. ham, spam, meat loaf etc., no more packed ham and spam.

小型壓肉容器連溫度計 (Ham maker with thermometer)

首先第一個分享做的是越南扎肉，相信讀者應該對扎肉不陌生吧，一定在越南餐廳食過，扎肉在越南有很多食法，用來配麵食、夾法包，又或是做春卷也可以。

First to share to make vietnamese ham.  I think many people well known what is vietnamese ham, you must tried it in any vietnamese restaurants; there’re many ways to enjoy this, i.e. sandwiches, noodles or vietnamese spring roll.

扎肉是外國的大型熟香腸 (Mortadella/bologna)的變奏版，大家也是乳化肉做成的, 只是用料比較簡單，只是用上豬肉及調味料，沒有其他額外的材料。

Vietnamese mortadella is the same as mortadella/bologna, both are emulsified sausage, but vietnamese one is more simple, just use pork and seasoning, without other ingredients.

傳統做越肉扎肉是用焦葉包著打好的肉，蒸熟後放涼就可以享用。 但作者這個做法卻是用了外國的Mortadella的做法，以低溫慢煮的方法控溫來做，大家可以試吓吧。

For traditional way to make this, wrap the ham with banana leaves then steam it in a wok, then let it cool down and cut into slices.  However, I’m trying to use the method that same as mortadella/bologna, you can try it too.

材料 (Ingredients) ：

豬肉 (Pork Shoulder/butt) – 1kg

蒜頭 (garlic) – 3瓣 (3 gloves)

鹽 (salt) – 15g

糖 (Sugar) – 10g

魚露 (fish sauce) – 10g

香茅 (lemongrass) – 3 pcs

水 (water) – 300ml

胡椒粉 (white pepper powder) – 5g

黑胡椒粒 (Black peppercorn) (optional) – 5g

粟粉 (corn flour) – 20g

蕉葉 (banana leaf) – 2 pcs

做法 (Method) ：

1. 先用香茅滾一鍋水，放涼後，倒入冰模雪成香茅冰

Boil a pot of water with lemongrass for 30 mins, let it cool and pour into a ice cube and freeze it until becomes ice.

2. 豬肉切成小粒，放入攪伴機，再放入蒜頭，第一次打成蓉，不能打得太久，大約2分鐘就可以了

Cut the pork into small cubes, put it into food processor and also put garlic in as well, blend it only 2 minutes becomes little mince pork, don’t blend it too long, the pork will becomes heat.

3. 然後加入其他調味料及香茅冰，打多2-3分鐘，成為糊狀帶黏的質感

Then add other seasonings and lemongrass ice cubes, blend it another 2-3 minutes until the pork becomes smooth and sticky

4. 準備容器，把蕉帶裁剪好容器的呎吋，放入容器，然後把打好的肉小心地倒入容器，用蓋壓實肉，蓋好後放入雪櫃一晚

Cut the banana leaf in the right size of the container and put it into the container, then pour the minced pork into the container, use the lid to press the meat and close it. Then, put the container in the refrigerator for one night.

5. 第二日，準預慢煮器，預設溫度為80°C

Preheat the sous vide cooker on 80°C in the next day

6. 溫度到逹後，放入容器，慢煮3小時，當中需要觀察容器溫度計，看看容器內是否多於70°C, 否則就要加溫吧。

When the temperature reached, put the container and start cooking for 3 hours, make sure the internal temperature must be reach at least 70°C while cooking, otherwise rise up your sous vide cooker temperature.

7. 慢煮好後，把整個容器取出放涼，然後再放入雪櫃一晚，翌日就可以切片享用了。

After cooked, take out the container, let it cool and put the whole container again into refrigerator for one night, then you can enjoy it next day.

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Posted in 煙燻器 (Smoker), 煙燻機 (Food Smoker), 煮食用具 (Cooker), 牛肉 (Beef), 磨粉機 (Grinder), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 食物處理工具 (Food Processing Equipments), 切肉機 (Meat Slicer), 工具及廚具 (Utensils and Kitchen Equipments), 手工加工肉 (Charcuteries), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

自製醃肉及煙燻篇 － 煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

Posted on by 傑西

 

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。 上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

 

Finally, I found a large beef brisket in Malaysia.  This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

 

第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

 

材料 (Ingredients) ：

 

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

 

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

 

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

 

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

 

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

 

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

 

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

 

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

 

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

 

 

第三部分- 調味 (Part 3 – Dry Rub)

 

材料 (Ingredients) ：

 

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

 

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

 

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

 

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

 

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

 

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

 

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

 

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

 

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Posted in 肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on by 傑西

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

 

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

 

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

 

材料 (Ingredients) ：

 

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

 

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

 

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

 

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。 由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish.  Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

 

 

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

 

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

 

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

 

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

 

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

 

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

 

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

 

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

 

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

 

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

 

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

 

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

 

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

 

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

 

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Posted in 灌腸器 (Sausage Stuffer), 醃製及煙燻 (Curing and Smoking), 豬肉 (Pork), 攪肉機 (Meat Grinder)

自製醃肉及煙燻篇 － 香腸 (HOMEMADE CURING AND SMOKING – Sausage)

Posted on by 傑西

IMG_6660

 

續上一篇醃豬肉，今次做香腸。作者所說的是豬肉腸，因為小編與愛人喜歡吃意大利香腸，而意大利大多用豬肉做的。 做香腸肉的部位是豬肩肉，但豬肩肉也比較瘦，所以作者建議加小量肥肉，做出來的口感比較滑及不會乾。先說工具，我們需要一個攪肉機、灌腸器及豬腸衣。 至於腸衣有兩款，一是從肉檔買回來的新鮮豬腸，但卻需要自行清洗及去除腸內的髒物；二是買風乾了的腸衣，只是做香腸前把腸衣灑上鹽，然後浸水半小時就可以了。 讀者也可以做火腿的，但火腿需要買牛腸衣做的。 此外，讀者亦可做意大利臘腸，腸衣亦是用牛腸衣，做好後放在陰涼處風乾6星期左右就可以了。

Continue for the last curing and smoking post of pork, this post is talk about sausage. Actually I and my beloved one really love to eat Italian sausage, and most of them are using pork. The meat of sausage is using pork shoulder/boson butt, but this part is not enough fat to make sausage, so better ask your butcher to give you some lard and add on it, then your sausage will more tender and juicy. Well, talk about the equipment, this time, we need meat grinder, sausage stuffer and natural hog casing. For the hog casing, you can either bought fresh one from butcher, but you have to wash and clean the dirty things out yourself, or buy the dried natural hog casing, the dried one just add some salt and put it into the water for half hour. If you like to eat ham, you can do it as well, but you have to find beef round intestines. Also, you can make salami too, it’s also using beef round casing, making method is the same, but you have to drying-on-air about 6 weeks to finish it.

由於只是小量製作，所以作者建議選用手動的機器作嘗試，當讀者想做大量時才買電動也可以：
Since we are just make small amount of sausage, so I suggested to use manual machines to make it first, once you gonna make mass production, you can buy electric one  :

 

手動工具 ～

攪肉機 (Meat Grinder) ：

ヘルシーミンサー DK-0580

灌腸器 (Sausage Stuffer) ：

ソーセージメーカーセット DK-0524

 

電動工具 ～

電動攪肉及灌腸機

 

腸衣 (Dried Hog cashing) ：

天然豚腸フランクフルト用 分包4個 1袋約2m

 

 

做法 (Method)：

 

1. 用一個小碗，把乾腸衣灑上鹽，放在清水浸半小時，備用
Prepare a small bowl, add some salt in the dried hog casing and put it into water for half hour, set aside

 

2. 清洗豬肉，印乾水份，切成小粒，用攪肉機攪成免治豬肉；肥肉切成小粒後，加入免治肉撈勻
Wash the meat and dry it using paper or towel, cut it into chunk, use the meat grinder to make ground meat; the fat one cut into a small chunk and mix with ground meat

DSC02166

DSC02167

 

3.  將鹽、黑胡椒粉、茴香籽、蒜蓉、甜椒粉、蕃茜、百里香、紅椒粉、八角、紅酒加入免治肉內撈勻，如果讀者也是想做意大利香腸，可以跟小編的香料，或可自行選擇自己喜歡的香料作調味
Mix salt, black pepper, fennel seeds, minced garlic, paprika, parlsey, thyme, red pepper, star anise and red wine with the ground meat if you wanna do Italian sausages, otherwise you can add your own seasonings

DSC02168

 

5. 調味好請先取小量肉，用平底鍋煎熟後，先自行試味，調好自己適合的味道就可以灌腸
After mixed it all up, get a little quantity and use a saucepan to cook it and taste it, if it is OK, then you can prepare stuffing

 

6. 灌腸前，把浸軟的腸衣套上灌腸器的長咀口上
Before stuffing, put the soft hog casing into the sausage stuffing machine

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7. 把調好的免治肉塞內灌腸器肉，先慢慢地把肉唧出咀口，當免治肉唧出後，在腸衣的頭部打一個結，以免肉醬留出
Put the ground meat into the stuffing machine and push slowly, when you can see the ground meat at the end, just make a knot for the hog casing

 

8. 慢慢地把肉醬唧入腸衣，不能太快，太快會唧出太多空氣，腸衣會破裂，那就要剪掉破裂的那段，再重新開始過
push the ground meat into hog casing slowly, don’t push too fast, otherwise so many air comes into the cashing and will blow away, if so, just cut out the blow area and stuff again

 

9. 把所有肉也套入腸衣後，先在尾部打個結，把腸平放在枱上，用叉在腸衣上輕輕的坪均地叉小孔，平均地用手指壓在分割腸的大小
After stuffed all the meat into the casing, tie a knot at the end and put the sausage in the table, use your fingers to pin the sausage size

 

10. 平均分好後，一段一段地輕輕地在按壓位置上扭幾下，每一段要與上一段反方向扭轉才行，這樣香腸就做好了。
After pinned, use your hand to twist few times on every single sausage, every pin is twisted opposite it for the previous one, until finished.

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11. 最好用分小包用真空機包裝好，放在冰箱內存放。
After finished, better packed with vacuum seal for small quantity, then put it into your freezer.

溫馨提示 ： 買回來的肉先放入冰箱雪至硬身才可以做，因為肉類在室溫下容易滋生細菌及變得似爛肉，那香腸就會失敗了。
Warming Tips : Put your meat into freezer until it becomes hard, so it not easy to get bacteria and too soft when making sausages, otherwise it will be failed.

 

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Posted in 食物處理器 (Food Processor), 工具及廚具 (Utensils and Kitchen Equipments), 果醬 (Jam)

自製花生醬 (Homemade Peanut Butter)

Posted on by 傑西

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對於花生醬，作者由小到大都不喜歡吃，總覺得有些怪怪的味道，但自愛人親自做過後，作者試了一口，竟然沒有現成的那種怪味，還愛上吃花生醬，現時作者每天的早餐除了吃自製果醬外，加入了花生醬作為另一選擇。但注意，由於沒有添加劑，做好的花生醬需於2星期內吃完，不然會變壞的。

Actually I don’t like peanut butter since child, because I felt there is a bad smell, however, when my beloved one tried to made it once, after my first taste, I can’t find that bad smell again and begin to love with it, so other than jam, this is my second option to enjoy with my breakfast everyday. However, since this is homemade without preservation, please consume it within 2 weeks.

 

材料 (Ingredients) ：

 

有機花生 (Organic Peanuts)

蜜糖 (Honey)

鹽 (sea salt)

花生油或菜油(Peanut oil/Vegetable Oil )

 

做法 (Method) ：

 

1. 先將花生用焗爐或平底鍋烘焙至出香味及有少許金黃色
Roast the peanut either using oven or pan until you can smell it and a little bit brown colour

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2. 取出放涼後，把花生放在一個膠袋中，並用手把花生衣搓出
Let it cool down, then pour the peanuts into a plastic bag, and rub out the peanut coat

 

3. 耐心地揀出已去衣的花生後，放入食物處理器或攪拌器
take out the peeled peanuts patiently, then pour the peanuts into the food processor/blender, blend it around 10 second

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4. 然後再加入花生油、蜜糖及鹽，打至喜歡的幼滑度就可以了
Then, add peanut oil, honey and sea salt, and blend until the consistency you like

 

5. 最後試味是否適合自己，如加了調味就轉動幾下以便攪勻。
Taste it and tone your favourite taste and mix it well.

 

溫馨提示 ： 如讀者喜歡有花生碎，記得在烘焙後先預留一些，當做好花生醬後加入及手動攪拌就可以了。
Warming Tips : If you wanna get chunky peanut butter, you have to reserve little quantity after roasted the peanuts, then add and mix by hand after the peanut butter finished.

 

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