![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7KOs1_gecIJFNLKBTeXXprfveWV3MCrwhEiO-4Qf4DRDcgnkdQwj5Wkfic4H9EipCbUbqfNmKCSf2TEDyTLTJva6e7qPHC-fXpP9ndyE4imVjHrz_8im9Ut7FZCW1HUiQwbi9P8et2gRFKU6kjSn4T4I-dhuy8RNXneX8g_-kObnLAkd7ePmgLrC/s16000/00.jpg)
雖然氣炸烤箱可以說是放大版的氣炸鍋,但很多傳統大烤箱能做的基礎菜譜,氣炸烤箱也能完成,並且結合了氣炸鍋、烤箱、發酵、果乾機…等多種功用,多機一體就不必再多花錢另外買機器了,要不然廚房空間也就這麼點兒大,檯面都被機器給佔滿、然後也不見得常常用,看著也很阿雜。
總之這兩週用下來我自己覺得,如果家中沒大烤箱、覺得氣炸鍋能做的事太少不符時間成本、不想開明火煮菜熱得要死、烤個小東西不想等大烤箱慢慢預熱、偶而才會想下廚做點小東西吃,那氣炸烤箱倒是個非常實用的廚房家電好選擇喲!
▼機身
總之這兩週用下來我自己覺得,如果家中沒大烤箱、覺得氣炸鍋能做的事太少不符時間成本、不想開明火煮菜熱得要死、烤個小東西不想等大烤箱慢慢預熱、偶而才會想下廚做點小東西吃,那氣炸烤箱倒是個非常實用的廚房家電好選擇喲!
▼配件
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabFh0b8XiOaVR5qBQwSI3X8kR3h0BFrYxlehqioNQxVsSH9uh6yb_CdE7MnrXNHtNpOctPkLIHBmuuRPc6LdLZUYC8Z_OMgilw586oOXjtLlvahmlY2gaukIx5cCQWqRPCy0eDCe5k4LOhcyKOrS64YHIcgAkiOWWHgCebCUgyKqEoXziYgqAYJ-5/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-12.jpg)
安晴氣炸烤箱整組包含烤箱本人外,還附1本說明書、1個烤籠、1個深炸籃、1個炸籃手柄、2組網狀托盤、1副烤肉架、1個取物架、1個滴油盤,實用配件給足足的不用再另外添購,且皆為304不銹鋼或陶瓷不沾塗層,抗油耐刮易清洗、也不會因為高溫產生毒物或致癌物…等對身體不好的化學物質。
另外,這些配件可以放進洗碗機洗滌、放烘碗機烘乾,只要小心別跟尖銳會刮傷塗層的料理工具放一起就好。
然後我有量了一下炸籃和網狀托盤的尺寸,以便日後想另外購買烤盤油布啊、模具啊…等等相關配件時對照:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabFh0b8XiOaVR5qBQwSI3X8kR3h0BFrYxlehqioNQxVsSH9uh6yb_CdE7MnrXNHtNpOctPkLIHBmuuRPc6LdLZUYC8Z_OMgilw586oOXjtLlvahmlY2gaukIx5cCQWqRPCy0eDCe5k4LOhcyKOrS64YHIcgAkiOWWHgCebCUgyKqEoXziYgqAYJ-5/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-12.jpg)
安晴氣炸烤箱整組包含烤箱本人外,還附1本說明書、1個烤籠、1個深炸籃、1個炸籃手柄、2組網狀托盤、1副烤肉架、1個取物架、1個滴油盤,實用配件給足足的不用再另外添購,且皆為304不銹鋼或陶瓷不沾塗層,抗油耐刮易清洗、也不會因為高溫產生毒物或致癌物…等對身體不好的化學物質。
另外,這些配件可以放進洗碗機洗滌、放烘碗機烘乾,只要小心別跟尖銳會刮傷塗層的料理工具放一起就好。
然後我有量了一下炸籃和網狀托盤的尺寸,以便日後想另外購買烤盤油布啊、模具啊…等等相關配件時對照:
網狀托盤:長20.6公分、寬20.34公分
深炸籃:長20.28公分、寬20.1公分、高9.5公分
基本上只要不超過托盤長寬,都能放得進氣炸烤箱去,像我自己還有另外再買圓型披薩烤盤,7吋、8吋都是能放的。
深炸籃:長20.28公分、寬20.1公分、高9.5公分
基本上只要不超過托盤長寬,都能放得進氣炸烤箱去,像我自己還有另外再買圓型披薩烤盤,7吋、8吋都是能放的。
▼機身
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kzU41YOCveSiP5JiIeUqjj5kUH2Mjh2Xk4-7gtHRpzzJIhgGLSbKHC5xQiE6V5AyxsFMjVBNYmdieBX824LR6NKhkqwbmqboZ5_enM_0njEr930cBgAlCDRC_MGd3ns0ipbGNCl3pQpa2YpBmZM9GFtUC6qIxqIfPe79WU8urBj5DScWaU9gJPn3/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-8.jpg)
天藍色機身頗具現代感,體積的話它算是比較高,佔據的是垂直空間,對桌面影響其實不大,比較不像傳統烤箱是橫式的,一臺放下去,桌子就少了很多能放東西的地方了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK4KmQD1ClyUaYsAmIFavSKlOkkfXkYYkLvjeS4IYhC4AaQi0e7jaCcdNVyFtEIlGeFuASTdTRiCkux32E8QgWtq51GfdiFCQva2Nwdv9ad7DRfqfaF0DyxFniqY0pdiauQlqaLGEGbnQLPFegleTCAUk8E1izWbieaoB__XQ9d1Wsdfft_W5tTRz/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-17.jpg)
烤箱頂部的金屬部分為進風口,且在烹調時會發熱,小心不要被燙到。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF6T6RThe3NQi9d1fhO1gitDmecMRwVHDg0w0CBheZXObR2DrKZp_B-OQHbj9PkajUswAn3FcZnPSnU7leVnI5Behqr_gXaykUe_N7LMlMqgCr0jObHHDeQq61jEcyLzlfpcGKofmHC9CUu-PcxiR8XmY-cpeXqzfvXZzVHn3G84sasavi3r0aBI6/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-4.jpg)
氣炸烤箱後方有出風口,使用時務必將機器四周淨空,才不會影響空氣進出。
然後機器在烹調食物時雖然沒有油煙,但還是會有味道,建議要打開抽油煙機,才不會整個空間都是食物氣味喔!
然後機器在烹調食物時雖然沒有油煙,但還是會有味道,建議要打開抽油煙機,才不會整個空間都是食物氣味喔!
▼用電
額定電壓為110V/60Hz,是符合台灣的電壓與周波數,如果機器要帶到其到國家使用,可能需要另外購買變壓器,才不或因電壓太高燒壞機器或電殌太低無法正常運作,進而影響電器壽命。額定功率1500W,跟氣炸鍋比起來也差沒多少,但機器運作時的聲音有比較大聲一些,但小貓咪睡得超安穩是怎樣…🙄
▼觸控面板
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnwYa4QWE7Rrd8dMz55bBjGAr49zyr5x5pWjjUY9tYKM7jXzG1DVi72kTSp8LIHwl2gE2BEjlHNfL7RmYtx27TauNdrDFoPQEsemkTwyMy3Cgr84IRe0XpFuT4WME320-htT78FKbn5os1l6ZGrlFSLvKP0EYbhm-crSGmVShs7mszeE3toRGQ0Ov/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-10.jpg)
當做果乾機使用的話,水果乾模式最低溫30℃,時間最長可拉到24小時;其他模式的話就是80~200℃控溫與1~90分鐘的時間控制。
在烹調過程中,亦可隨時增/減溫度與時間。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBT0qvz8ZHuQ2LyvqpA64DU2z34kAaH87TmO_k7c_j0h2A6RRxTgoGZBAoJRNQreWZfAVjsRKEvWU8rNlzkcS16-Bp1zWM6wEVryugF1x_dSyErrW_jXQS94dWk6zAQB__vY4kA1vSEnT1hTuCVNjkIYc81Gfgoe8tfjVMho8hZt9dFfMFWJclZM0N/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-24.jpg)
最底下這三個分別是內部光源、電源/開關、旋轉。
電源的話呢,就是通電之後電源按鈕會亮起,輕按電源鈕就會點亮整個面板,把時間溫度設定好後再按一次電源鈕,機器便會開始運作,當然也可以不按讓機器自動運作,烹調過程中的任何時候選擇電按鈕都會關閉機器,但風扇會繼續運轉30秒後才會停止運轉,同時螢幕變暗。
電源右邊是旋轉鈕,如果有用烤籠、或要烤小烤雞、烤肉串…等需要讓它自己在烤箱裡轉動的食物,就要記得按下這個旋轉鈕,不然它是不會動的嘿!
開門即斷電的功能我覺得也很棒,如果一次要烤不同時間熟度的食材,常常要中途打開取物、或是翻面,這時如果機器還在運作就很危險了!
▼照明燈、透明視窗
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVqL0rjY6iouy3WHZcOaMib3MjxCRnfa3vt7GyH6_IwdyY-VQiPibGiWWTrEd_Cq8UtQ4_ygh-SHeJGOsEL_cOiZS2WWE8_lwekGuroN1Z0Vd4m63z8V0n6zsKlOz1AY78r2AR-Yoj0vTJd0WBry-U-9P8hB3P7-jZNQayWo9CbZBOAej0rtxTFGZ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfG4ZJNez9jYgI9WRcCPFOUXV4R2HxqUmZCMberbhaQUoI2zTdXMWaguooukFxKTHjed7r5VelnxcNGF49svhm6ZxrIDm03DzPd7uIIofnEAMNFP8C37THmC9uMz7EovdutqrcOr8YVwIso10WMdS6SUD3xX66OILBTGb9IffMcvG5Ue5D8dAOp9UP/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-11.jpg)
額定電壓為110V/60Hz,是符合台灣的電壓與周波數,如果機器要帶到其到國家使用,可能需要另外購買變壓器,才不或因電壓太高燒壞機器或電殌太低無法正常運作,進而影響電器壽命。額定功率1500W,跟氣炸鍋比起來也差沒多少,但機器運作時的聲音有比較大聲一些,但小貓咪睡得超安穩是怎樣…🙄
▼觸控面板
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnwYa4QWE7Rrd8dMz55bBjGAr49zyr5x5pWjjUY9tYKM7jXzG1DVi72kTSp8LIHwl2gE2BEjlHNfL7RmYtx27TauNdrDFoPQEsemkTwyMy3Cgr84IRe0XpFuT4WME320-htT78FKbn5os1l6ZGrlFSLvKP0EYbhm-crSGmVShs7mszeE3toRGQ0Ov/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-10.jpg)
安晴氣炸烤箱的觸控面板超大、靈敏度高,而且總共有薯條、排骨/牛排、魚、蝦、披薩、雞肉、烘烤、烤肉串、水果乾、再加熱這10種預設菜單,就算是老人家也可以看得很清楚,操作起來出錯率也會降低很多。
當做果乾機使用的話,水果乾模式最低溫30℃,時間最長可拉到24小時;其他模式的話就是80~200℃控溫與1~90分鐘的時間控制。
在烹調過程中,亦可隨時增/減溫度與時間。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBT0qvz8ZHuQ2LyvqpA64DU2z34kAaH87TmO_k7c_j0h2A6RRxTgoGZBAoJRNQreWZfAVjsRKEvWU8rNlzkcS16-Bp1zWM6wEVryugF1x_dSyErrW_jXQS94dWk6zAQB__vY4kA1vSEnT1hTuCVNjkIYc81Gfgoe8tfjVMho8hZt9dFfMFWJclZM0N/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-24.jpg)
最底下這三個分別是內部光源、電源/開關、旋轉。
電源的話呢,就是通電之後電源按鈕會亮起,輕按電源鈕就會點亮整個面板,把時間溫度設定好後再按一次電源鈕,機器便會開始運作,當然也可以不按讓機器自動運作,烹調過程中的任何時候選擇電按鈕都會關閉機器,但風扇會繼續運轉30秒後才會停止運轉,同時螢幕變暗。
電源右邊是旋轉鈕,如果有用烤籠、或要烤小烤雞、烤肉串…等需要讓它自己在烤箱裡轉動的食物,就要記得按下這個旋轉鈕,不然它是不會動的嘿!
開門即斷電的功能我覺得也很棒,如果一次要烤不同時間熟度的食材,常常要中途打開取物、或是翻面,這時如果機器還在運作就很危險了!
▼照明燈、透明視窗
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVqL0rjY6iouy3WHZcOaMib3MjxCRnfa3vt7GyH6_IwdyY-VQiPibGiWWTrEd_Cq8UtQ4_ygh-SHeJGOsEL_cOiZS2WWE8_lwekGuroN1Z0Vd4m63z8V0n6zsKlOz1AY78r2AR-Yoj0vTJd0WBry-U-9P8hB3P7-jZNQayWo9CbZBOAej0rtxTFGZ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfG4ZJNez9jYgI9WRcCPFOUXV4R2HxqUmZCMberbhaQUoI2zTdXMWaguooukFxKTHjed7r5VelnxcNGF49svhm6ZxrIDm03DzPd7uIIofnEAMNFP8C37THmC9uMz7EovdutqrcOr8YVwIso10WMdS6SUD3xX66OILBTGb9IffMcvG5Ue5D8dAOp9UP/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-11.jpg)
與氣炸鍋最大的不同在於,氣炸烤箱門上安裝了能牢牢鎖住熱能的雙層隔熱玻璃、烤箱內部內建照明燈,能清楚看見烤箱裡食材的熟度變化,隨時做溫度和時間微調,而照明燈可在面板上控制要開啟或關閉,烘烤時開啟照明燈,兩分鐘後會自動關閉,如果是燈是打開的,即便烹煮過程中打開烤門,機器雖停止運作,但光源還是會持續照明,非常方便!
▼內部結構
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyNuQe9_xu5-Xf-ZBdUXXvgAv2FuqrcsQ3P7VlooHPVdZ42Abk-z_VUUUZVReg6t674ECbY4KY2VjRe9DnGHBhE0nGktvzOfOqAo-TSW7Qgx7_aaVGhmAMNwvVABWrokJ_mRAb2CIEsKdDSJzN6c7sP_QwgsCMDTdDvbEHXbMBe7zSG1ZDw8EOnbg/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-5.jpg)
【食物烹調】
我是使用檸檬皮來開鍋,烤溫設定100℃、時間20分鐘,滿室都是清新檸檬香,非常舒服;之後取出果皮,待主機溫度冷卻後再用乾淨抹布擦洗烤箱內部,即完成開鍋。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRbaNC6bTl2i7mS3LCH8_PCBYYTaLotIEAJcZS3ymDXnXLfOYxYrbmseyOA9HGu0Kv_1aFBrdneG6xj6pA-OliZMERmJPQkHh2a_faTnK474RwWq1_9_E95Kv6H-vglj2VyDomwKpY-wpwN8w3moGqq3BQ9gy4vYsNqYyko3UU-ffP3zH8MfnetzJ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-55.jpg)
嗯,好,跟用大量油脂去半煎炸的口感差別還是很大,表皮是薄脆而不是香脆的那種,但勝在吃進去的油量真的少了非常非常多,而且自己做蔬菜與海鮮都可以爆量加,健康度更是比外面販售的要高很多啊!
【參考食譜:https://bit.ly/3OLMy0n】
▼氣炸烤小腿
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS75499ssS33tBIdJROEYWpv8yqeyFBpPA5zVj1zmoL8lu22gFNlA_ShCtDByKgKENJa1Ou-tsiukXuzqzZ7i7cdLu8qXsD9w9UWpODsuNj5sq8spEI1MGCBM-Z9WdgzUs65IWQ6245-T1Fdt5I2ovsNS5u0nWObF9Nhb-x9bVqTIE2Sme5xN751V/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-48.jpg)
裹上中筋麵粉靜置反潮。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu_gAdyr_Y6cAEVz6WY3JOUNsZYYEZwcrXKON0NccUYn7bxSYTgmgNH_BOXxdNBAQ8XS3HBNUe8T4CwBUFMYx_tLzOYBHBPabrS__0a_civCOJO31x56qAL2Eg1Yu9qqmNZmqmZXmY8KkwGm7TK_V6e0xnKMGetFNrbktf4EkZLd8dwJ00Jz67J5o/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-33.jpg)
雞翅吃起來雞皮滑嫩水潤,雞肉彈嫩多汁,保留了梅酒的梅香與酸甜與一點梅干的微鹹。
【甜食點心系列】
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5HtKgeediYKOIKlRplnd3P9CY0rVF7CO0eoHz4Zm8bfBIGnNKcJQQL5KhlCir9o6LXGXLg3wRqSQ28G-Hg9NsJWjNdVReWg0onnuZXEpmMxyqP5svsGH2KJzr4Dal6VnsgwO8Rhikf5VBztdMYJcKj0xY1K2NF42vGNaewyRV-oGww_mduzIpDBd/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-16.jpg)
可以從玻璃看到裡面的烘烤狀況,不喜歡顏色上太深的話,隨時都可以停止。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm6cQmMQPFWe_lT3WgCmIg384ro4lBqlsQLCVjQ5nJDjqo1Y_jL-uYFjsJ0T6XDavXuKjNnXoJX9OSeUa2DGvjO0_iLef6UiDK-CcJv1KJrdeZdqfdIJfo8JQakktMoi4tfNSLq7m9vQ9Ic3KK2XNbjzakWoRtvIV3RDrysWgM1-TPjRX1OQ9ewQm/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-18.jpg)
第一層烤出來的顏色很均勻漂亮耶!但放在下一層的會因為有被上層食物擋住,出現色澤不均的狀況,但外皮依舊脆香裡頭柔軟帶奶香,沾甜甜的煉乳吃,罪惡感也不會太重,很適合搭配一杯牛奶當小朋友放學後的小點心喔!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAZIcdoN3C_b0E-eXzChrPXaJCWE2Wb4E8zSQnW6XxZz2eXVqcuGR3-XiOVNpbKfzeV_nE3I2nwv3PLK2UXyoKLBFL6lnJGgZAcK8LDu6aPc0VjDRMZ85XusHnyDubr2JjyOBbj0qElPbpirLYFsIFlsiRBiVUeRBaOHA7YK62fDCm22E2yFgmeOC/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-45.jpg)
不用麻煩的要死一直翻面翻面,只要翹腳吹冷氣等時間到,就有表皮微微焦脆,裡頭卻十分軟糯的烤糰子可以吃~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2A2sG-ZMqA5kQ_uYIkpsj960UHA3nz1a7gKJEKe-ir4Y4JVu0d7kx0pBhdqCQX1302lgAsNJqvix--aPjjXop84AI021K0qgGc8ltydtrupErjXleAAcbp4rGd63MI8F4Ioy3ist2V6hOubDHRJ6MbXhSAwsbg-5rsZU2OuUmberWYYZ8d_cZoHdL/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-40.jpg)
這樣用氣炸烤箱烤出來的韓國年糕,外皮薄脆、本體Q彈帶嚼勁,我自己比較喜歡把醬汁分開放,要吃時再沾就好,不然整個裹在年糕上,熱量很爆很可怕!
【收納儲藏】
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23lQRav6uSKD7kJ1jSc7bw06tPg0OCan-nFuPoKS1wc64LuQYzTTQnguCokNCmYNvTfHeWYDb1w-mYkw4mYYKMvs6b4psKZocYBnsPz84NMsjXIM_ZhO7CmvaHkpXSkJCB6HI5hl5c7AMTFZ_h8Do7b5hdKlbo6TZ3ZxJkbvaMpj3GfvBlds6_6fQ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGj5aZd28RY_i0Kl343qfYhO-fACpIUsk527e6ShqUYiHcolhpB33qB3KTFr9Efo4sT14P7mYlHfMwyEKgP3fSwPyeE9AXJ5vTnHh9r2W1EMSjqXt0RCis1d9cfuYhwR9DjyW55AKGQazm4kHqWPlK2TWzrVy7wZts3Ac67N4VSqZvaxLB152Gp6l/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1L_hcNVVluvoOhuHgi-MJXdYRimjs3AUWDJCvirgGVvxpsid9KUqXWsCvmrDJRR80gm_2tdHNwciV-WQvoiJPIFKb8wjXwx5PP49qNM68iuvjl5LRB2iT2LrJVj9JcIEedWgaecmd22uMK2HmNBBfCHL_Rs9NBWBCr7r0SYqYdI5Ae7sTfig3uNvD/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-57.jpg)
家裡如果沒有洗碗機要自己手動洗的話,推薦這種天然椰棕洗鍋刷,用來清洗這種網狀烤盤和烤籠,超級輕鬆又刷得很乾淨!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyNA88IHO8vpeHuYDVUNi2UuPF2fMj_PYuIqzjQJWJyOOswpO5rdoIBenVb9pLCTPbc3IGG9xY3tGeQiAd4PzDYYuwIpKuFdJGGtB_5RpzWtuCz_r-Bf2F91Js63O7mwqRuX_C4zkYA3xr6lanwQmchB5F9RbPC1je-Gpr-vFI_8PJtMIxIqr0tKg/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-9.jpg)
不過如果你要處理更進階、專業的菜餚,比如宴席大菜之類的、或是需要精細烘焙技巧的蛋糕甜點,比如上下烤溫不一樣或不能強風吹的、會在氣炸烤箱裡飛來飛去的、或者需要烹調烤溫更高或時間更長的食材時,傳統大烤箱會比較合適,畢竟安晴氣炸烤箱最高烤溫只到200℃,用於一般小家庭日常烘烤其實已經很足夠了。
🔷🔹🔷🔹🔷
Anqueen安晴電子商務有限公司
安晴粉絲團:https://www.facebook.com/ANQUEEN2016/
安晴官網:https://www.anqueen.tw/
/拍攝日期:2022.04.19~25/
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyNuQe9_xu5-Xf-ZBdUXXvgAv2FuqrcsQ3P7VlooHPVdZ42Abk-z_VUUUZVReg6t674ECbY4KY2VjRe9DnGHBhE0nGktvzOfOqAo-TSW7Qgx7_aaVGhmAMNwvVABWrokJ_mRAb2CIEsKdDSJzN6c7sP_QwgsCMDTdDvbEHXbMBe7zSG1ZDw8EOnbg/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jX43t9ypRdA7i7j8lmfzJnx-svfc7vfSPT8jTzttniaq2tZVsTq9GXhuYWu2mb0JwME6orqnPscAjYg7y7pthyGCSaH9oE0oj05sNsh7-3k19W17YwzbVyEdwLRt7IKJsOWtUzWqvgqIUJ6Ig2_jKP9VWt2Lv8DLEgVM5fTOJhptOqsl07cbXSve/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-3.jpg)
九葉渦輪風扇 →
隱藏式全銅高速加熱管 → 加熱管保護裝置,感覺就像一臺小型旋風烤箱啊!然後多了一層保護裝置,可以防止食物油脂直接噴濺到加熱管、或過輕食物飛起來黏到加熱管,導致燃燒起火的危險。
【食物烹調】
查了不少安晴氣炸烤箱的使用影片與部落格,好像都沒有人寫到開鍋這個步驟,我個人是建議,新機使用前還是先用鳳梨或柑橘類果皮先開鍋,把新機味去除再來做料理,不然在烹調時一直聞到新機味,很怪好不好…所以不要偷懶啊!
我是使用檸檬皮來開鍋,烤溫設定100℃、時間20分鐘,滿室都是清新檸檬香,非常舒服;之後取出果皮,待主機溫度冷卻後再用乾淨抹布擦洗烤箱內部,即完成開鍋。
▼韓式海鮮煎餅
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZt68GokALYl2YsN2qYUSGYW_eZBNKP1lN91y01Pt8X2PiUReGl7O3I9XsJwnCNDtzEA0AfwwvCsDj0m9VJRkjy26a2TN3yxLHeDJg4Hqvez2q1pvEmjE0uiWIZhytQgUgY9z6W4qN4BS-hvXCjukW_swNDcywxYBPIZxzGJKzdUxFOQs52Vjp2VV/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-56.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1VuX95HKNzgAVC2i9pfJISyqqqy4CNwRMGLPjt-_1deAHlFsp12s7fn-aDr6p9Bx6FYbBCw7eGwfpKtRbfuO6hlPIVlF3UOtgllSR4Wgot-zEzpCd7ow8uBpYnTxxr1wSNMnpJ1ZuMjvDNaWb-zJNgl-0HjEuQuYeIsngxy_829G7wMYYa2Ypkcm/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-52.jpg)
食材:蝦子切塊、小卷切塊、蔬菜絲適量、中筋麵粉60克、冰水40毫升、醬油1湯匙、糖半湯匙、雞蛋1顆。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbZi7TtnUgSdZjlyNxKIn05Yr3lPq8Y7hwELpMLFYDD1F2FCXdfRN06MO5yYNKqxCGpZT0dNiUyoola5cqo5axj_Ketay0KyNNj3K2lPs7wChoiRYRgQn7YpZYvE-joJ-V-zhDueo4hHLy8cy9nuZ9M00ILisl2VyBQztualh1pE99IgoI42z1VjJ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-53.jpg)
中筋麵粉加入雞蛋、冰水糖和醬油混合均勻,然後依序加入蔬菜與海鮮混和攪拌均勻。
7吋圓形淺烤盤先刷上油,送入烤箱預熱200℃、2分鐘。
取出烤盤將麵糊倒入烤盤中稍微整理攤平,再次送入氣炸烤箱中層,以190℃,烘烤12分鐘,即可出爐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZt68GokALYl2YsN2qYUSGYW_eZBNKP1lN91y01Pt8X2PiUReGl7O3I9XsJwnCNDtzEA0AfwwvCsDj0m9VJRkjy26a2TN3yxLHeDJg4Hqvez2q1pvEmjE0uiWIZhytQgUgY9z6W4qN4BS-hvXCjukW_swNDcywxYBPIZxzGJKzdUxFOQs52Vjp2VV/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-56.jpg)
一般外面的海鮮煎餅都要用好多好多的油下去半煎炸,煎餅本身會吸進非常多油脂,我在YT上看到有氣炸烤箱版本的海鮮煎餅,便決定來嘗試看看。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1VuX95HKNzgAVC2i9pfJISyqqqy4CNwRMGLPjt-_1deAHlFsp12s7fn-aDr6p9Bx6FYbBCw7eGwfpKtRbfuO6hlPIVlF3UOtgllSR4Wgot-zEzpCd7ow8uBpYnTxxr1wSNMnpJ1ZuMjvDNaWb-zJNgl-0HjEuQuYeIsngxy_829G7wMYYa2Ypkcm/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-52.jpg)
食材:蝦子切塊、小卷切塊、蔬菜絲適量、中筋麵粉60克、冰水40毫升、醬油1湯匙、糖半湯匙、雞蛋1顆。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbZi7TtnUgSdZjlyNxKIn05Yr3lPq8Y7hwELpMLFYDD1F2FCXdfRN06MO5yYNKqxCGpZT0dNiUyoola5cqo5axj_Ketay0KyNNj3K2lPs7wChoiRYRgQn7YpZYvE-joJ-V-zhDueo4hHLy8cy9nuZ9M00ILisl2VyBQztualh1pE99IgoI42z1VjJ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-53.jpg)
中筋麵粉加入雞蛋、冰水糖和醬油混合均勻,然後依序加入蔬菜與海鮮混和攪拌均勻。
7吋圓形淺烤盤先刷上油,送入烤箱預熱200℃、2分鐘。
取出烤盤將麵糊倒入烤盤中稍微整理攤平,再次送入氣炸烤箱中層,以190℃,烘烤12分鐘,即可出爐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRbaNC6bTl2i7mS3LCH8_PCBYYTaLotIEAJcZS3ymDXnXLfOYxYrbmseyOA9HGu0Kv_1aFBrdneG6xj6pA-OliZMERmJPQkHh2a_faTnK474RwWq1_9_E95Kv6H-vglj2VyDomwKpY-wpwN8w3moGqq3BQ9gy4vYsNqYyko3UU-ffP3zH8MfnetzJ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-55.jpg)
嗯,好,跟用大量油脂去半煎炸的口感差別還是很大,表皮是薄脆而不是香脆的那種,但勝在吃進去的油量真的少了非常非常多,而且自己做蔬菜與海鮮都可以爆量加,健康度更是比外面販售的要高很多啊!
【參考食譜:https://bit.ly/3OLMy0n】
▼氣炸烤小腿
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwFb5I2mYh8k1vALfq8NTLhatL6wCyz0kFPT9DVfKzrvBQ-w-lGRDUNQzRD3UmNITGxFF3YaRspDgoYW88Ec854VhuC34RlovRPthiZUzB46uI8x8hlUp4NKMSGC7I48LXHI4apKiKMMnHUQk0mYICd2AAUwEeqLoNkkdxUQTEhsUXouE4fq4wD4C/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-51.jpg)
晚上追劇時的小點心,不需要再去炸鹽酥雞店買吸了很多油的炸雞了,跟著我這樣做就很好吃,還不需要過多的調味料和沾醬,罪惡感會減輕不少。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTh_wBaPVR3gGPlJjdJo2h0T_joqrBc_ho_6MZZ4fKycRTtl3IE7hTax4sO9wI2r9UmzRokUhVcmSNCf47gBbU38HafoufRKdKCDc6EpK2s2koC_oJ3KzydWgoNbhoaaHIbaBwDs2sBT4TGLoWH0ktCWDUKEyhW_KyVY0DPUErAZRJPsR--D1485X/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-46.jpg)
醃料:醬油2大匙、黑胡椒粒少許、糖少許、蒜頭三瓣切碎。
食材:小雞腿、中筋麵粉
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo2Yjokh0gF4Nxah0ssdoWwdJ1XrMCiTZ_Vdb6iS_sUxRPLz2dmZEx4wSXrXb0yZU5R5dFr_KUpDfvA0dQOw-B2bxJhRZYUwDSPlbHYYPhKqg0aj2_-XEPym3FMwcW3mk4KfNQVB3R9Y0vSW4u1ZohIDPq2vxp5f3Y499TyzTBf_TnwAfj8qqsY_0/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-47.jpg)
醃料混合攪拌均勻後加入小雞肉並抓麻一下,放冰箱醃漬一晚。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS75499ssS33tBIdJROEYWpv8yqeyFBpPA5zVj1zmoL8lu22gFNlA_ShCtDByKgKENJa1Ou-tsiukXuzqzZ7i7cdLu8qXsD9w9UWpODsuNj5sq8spEI1MGCBM-Z9WdgzUs65IWQ6245-T1Fdt5I2ovsNS5u0nWObF9Nhb-x9bVqTIE2Sme5xN751V/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-48.jpg)
裹上中筋麵粉靜置反潮。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPz59RmCWJEyk0Eay_OVwzp95Jgg59xgsb06KSKQS5dzWYYa_KKtObWIc2hU4c4e-y7WkBjwaI0ayuZDMeq-ZFpuHrpVtynAry9aQNMK3BdEvBqOp8q3-lpsugB4QUOMKnCyE-Cj5IwySI-fcx8AUYt8QpEr4MrWWZQsdytCrRnUpVIbMtAWZajyB/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-49.jpg)
氣炸烤箱預熱180℃,5分鐘,反潮完成的雞腿薄薄刷上一層油,放入氣炸烤箱以180℃烘烤12分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6kW5aFLtraw7o65UVVSr3KBIohLqmbbzrvYTbMk7yCKDGTUtRMnqoUeXhvhEgc0U4WwY1Tq7KYOZGaTfzjiVRw6GsIypDFozP2NEaoPS0m40cP--zc8RDnodrcw6VWISZymtYcw8qqg_qYK6d_9u3NTBR0fmlpaknyPA66_IVqJBLudLEKY34dYV/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-50.jpg)
外皮薄脆,雞肉嫩滑多汁,而且醬料的味道都有入進雞肉裡,不需要再添加醬料就很夠味啦!
▼梅酒雞翅
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1PEvB30SYMzZBfCxnd1KSVjws2fBeO-p7s5Jn-g9AifBA1F15nhkm3xLB9D3f5lvWAYO-WncBULYWG_QLj8a32xqW9weh7wNPJ2pQHT_UZsPCLW-3YAgxx53I2Ku2m6DhdA_78eAdT5WgnxMGR_xOVfRs7Y5MRAdjvZZIffxdgxzQLchYb49Er3t/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-32.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMLvHfQMSQVxXYFftKjPUiCLgqc2G1HfQqjjfwCNtKnvbl4AcguG152rENV-LmGrvgqcWtCZzS7fr9aljSvYwXHDIzzdLVFzlaeKXYy93i92GD2Ss4Mo22mKNa4eb3-eVqstYKS7OnNP5avXM5jIdM7YF_I6S5bxPBSj_eZqfbow56PsyzPFMLoyG/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-27.jpg)
食材:三節雞翅四支、自釀梅酒適量、鹹梅干適量。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1PEvB30SYMzZBfCxnd1KSVjws2fBeO-p7s5Jn-g9AifBA1F15nhkm3xLB9D3f5lvWAYO-WncBULYWG_QLj8a32xqW9weh7wNPJ2pQHT_UZsPCLW-3YAgxx53I2Ku2m6DhdA_78eAdT5WgnxMGR_xOVfRs7Y5MRAdjvZZIffxdgxzQLchYb49Er3t/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-32.jpg)
家裡正好有小姑自己釀的梅酒,還是必須要再加水稀釋才能喝,類似酒頭的感覺,用來醃漬做一道梅酒雞翅再適合不過,那…就立刻安排了吧!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMLvHfQMSQVxXYFftKjPUiCLgqc2G1HfQqjjfwCNtKnvbl4AcguG152rENV-LmGrvgqcWtCZzS7fr9aljSvYwXHDIzzdLVFzlaeKXYy93i92GD2Ss4Mo22mKNa4eb3-eVqstYKS7OnNP5avXM5jIdM7YF_I6S5bxPBSj_eZqfbow56PsyzPFMLoyG/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-27.jpg)
食材:三節雞翅四支、自釀梅酒適量、鹹梅干適量。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMjhXmhms9YOLPC_5SLMeEZigX4FrD6GRzIay-nEeMGpjirH4KfumsPBJBEhWeW1FKTldduVR12mT0SSzqcO_H7Yrh_ztqpWEig53uG5tAgzaPHTwu48lC1yqxE991mx7l2x10Zg8XZNgcsb_s2XP62_CzNH8UkUWy4u7zrg1__nnmGgIzvP7sCQI/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-29.jpg)
先將雞翅與梅酒放冰箱醃漬2小時以上使其入味,或前一天晚上事先醃漬起來亦可。
(這是基本做法,可依個人喜好灑點鹽巴或胡椒做味道上的調整。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4b4cXbtwAiLZ34EN-s6xXR6s2KnHno5wlqEXbqBuUy6RqFvz05yuz-xrFz6IYQxpCGhMPaoivKi_r5lPGgtUOHlUiN7yTnMpFhRIiygdLcyWIwplXc1-9UHx43c55e8sllXw81z_bBEI9PYjm5LdyZP22dS2aJy8BbDTU4Gxsks9E-vtsaES8IXU/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-31.jpg)
烤箱預熱180℃,5分鐘,在預熱時將雞翅連同醬汁放入耐熱烤盤或鋁箔碗中,接著取一張鋁箔紙緊緊封口,以200℃,烘烤20分鐘即可出爐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4b4cXbtwAiLZ34EN-s6xXR6s2KnHno5wlqEXbqBuUy6RqFvz05yuz-xrFz6IYQxpCGhMPaoivKi_r5lPGgtUOHlUiN7yTnMpFhRIiygdLcyWIwplXc1-9UHx43c55e8sllXw81z_bBEI9PYjm5LdyZP22dS2aJy8BbDTU4Gxsks9E-vtsaES8IXU/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-31.jpg)
烤箱預熱180℃,5分鐘,在預熱時將雞翅連同醬汁放入耐熱烤盤或鋁箔碗中,接著取一張鋁箔紙緊緊封口,以200℃,烘烤20分鐘即可出爐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu_gAdyr_Y6cAEVz6WY3JOUNsZYYEZwcrXKON0NccUYn7bxSYTgmgNH_BOXxdNBAQ8XS3HBNUe8T4CwBUFMYx_tLzOYBHBPabrS__0a_civCOJO31x56qAL2Eg1Yu9qqmNZmqmZXmY8KkwGm7TK_V6e0xnKMGetFNrbktf4EkZLd8dwJ00Jz67J5o/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-33.jpg)
雞翅吃起來雞皮滑嫩水潤,雞肉彈嫩多汁,保留了梅酒的梅香與酸甜與一點梅干的微鹹。
所以這道料理只要用會甜的酒,不用再多加調味料就會超級好吃喲!
▼蜜汁雞中翅
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7k4Z7d7DcYLQmd5284Agm28xVOixR0msxEq8Vv5pC12Zaolm1xduFdbUjlms3p7KebP7Iu20-QHAoaT6MtXWXsy4t15mR5rZQe0QhU4nZ637I09n5LIHyfLPil4NQO-s5vJ6HFkJVnEsIgvO-jOlORjYdJRCjut2QQOVpM5L0zBUQB8yNeO5TfE1/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-37.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6KWR48EI9KCmBOrxR6x6_UUiSZjrF62IjRPCcZbXpFZ9ad4dMorU3nDr_NY463Qg-lw3DH6Dks-2tUinDE_aM_NhWSl4KZri_9Cgru83uyduUdB0U5LMCT3MX9uWhJJkxYjRJd4ysfvDlA7ric10sA_7JtZdsmMa3_F4Q9X4LBVmCcMsCUb0hQma/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-28.jpg)
食材:蜂蜜、雞翅中段。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZF8v9kL1cEY2Mf97UAz-IUHaoW7eisie89s4KiubYDKCFMrT4sshz2HWHyia5VclvCnlwapoqDnb7U4vkyxC4PcSYTHCuD-N9ATcLv4hbTeUNHpkEBJSsPbqzNQRy4KkQxf7q2qzyrG6_JVwHn2DYYPMnb1KaoLAARvhf48JO0Yjz-Yt9tdMIGKMl/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-30.jpg)
蜂蜜愛倒多少倒多少,將雞中翅稍微抓麻一下後放冰箱醃漬至少兩小時以上入味,或是前一天先醃漬起來亦可。
▼蜜汁雞中翅
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7k4Z7d7DcYLQmd5284Agm28xVOixR0msxEq8Vv5pC12Zaolm1xduFdbUjlms3p7KebP7Iu20-QHAoaT6MtXWXsy4t15mR5rZQe0QhU4nZ637I09n5LIHyfLPil4NQO-s5vJ6HFkJVnEsIgvO-jOlORjYdJRCjut2QQOVpM5L0zBUQB8yNeO5TfE1/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-37.jpg)
家裡有一罐蜂蜜,保存期限快到了,所以直接用來做蜜汁雞中翅正好!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6KWR48EI9KCmBOrxR6x6_UUiSZjrF62IjRPCcZbXpFZ9ad4dMorU3nDr_NY463Qg-lw3DH6Dks-2tUinDE_aM_NhWSl4KZri_9Cgru83uyduUdB0U5LMCT3MX9uWhJJkxYjRJd4ysfvDlA7ric10sA_7JtZdsmMa3_F4Q9X4LBVmCcMsCUb0hQma/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-28.jpg)
食材:蜂蜜、雞翅中段。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZF8v9kL1cEY2Mf97UAz-IUHaoW7eisie89s4KiubYDKCFMrT4sshz2HWHyia5VclvCnlwapoqDnb7U4vkyxC4PcSYTHCuD-N9ATcLv4hbTeUNHpkEBJSsPbqzNQRy4KkQxf7q2qzyrG6_JVwHn2DYYPMnb1KaoLAARvhf48JO0Yjz-Yt9tdMIGKMl/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-30.jpg)
蜂蜜愛倒多少倒多少,將雞中翅稍微抓麻一下後放冰箱醃漬至少兩小時以上入味,或是前一天先醃漬起來亦可。
(這是基本做法,可依個人喜好灑點鹽巴或胡椒做味道上的調整。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BWX2iiUKyzA9UZStCWSurjghRy1_5o4AODuudpJHzLP1598eqrjpSktgA1joKE0WLiqjco7p8auYgOGnlqX1BR7uPU9tiKNzHjqBmr827cRodn_djE2sURPrZq2zE7i4_WH2WR-PhI7cN7hruGAcKmzVyZFTd5qkKHMRDuFvLjOvgLoxEATtnZyE/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-34.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BWX2iiUKyzA9UZStCWSurjghRy1_5o4AODuudpJHzLP1598eqrjpSktgA1joKE0WLiqjco7p8auYgOGnlqX1BR7uPU9tiKNzHjqBmr827cRodn_djE2sURPrZq2zE7i4_WH2WR-PhI7cN7hruGAcKmzVyZFTd5qkKHMRDuFvLjOvgLoxEATtnZyE/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-34.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZs5wteCEJO2EqcNtb4jkwJ9Z-r-Zu2DnJ7QeZAlhnttvdGPdQhkD4YxSN5MIUv3sHPsGCSoww-uwA6zRjebnSyqJ8yVccvNI-YTwmXynonzD5CO28MofWUJdxyKLE5g5RZHIkuhIFZKAgLKSqt9nwDaVRwxr7A3ZVC9wlUguyl2uQZQWkRGO3emgf/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-35.jpg)
放入氣炸烤箱以180℃烘烤10分鐘,雞皮變成漂亮的深琥珀色就可以出爐了!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqu7dWpzg4GtBv10Kk8Po9bE13QgUF3cfPOmM_-IigndYzziIDrNrgkt9xfMHF2NSUV_1t9-puFPw42plgnHIgjAqz4t2xFq859u2x_mvBsv9xKMvTGmavKEkAzLxD_VTwSzDqRi2vYXGoGVQ-zcfdXhS5pUpnYQEkaADr6yvHGWoMmabXdKsWpBb/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-36.jpg)
吃起來外皮薄脆香甜,裡頭的雞肉滑嫩多汁,非常下飯耶!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqu7dWpzg4GtBv10Kk8Po9bE13QgUF3cfPOmM_-IigndYzziIDrNrgkt9xfMHF2NSUV_1t9-puFPw42plgnHIgjAqz4t2xFq859u2x_mvBsv9xKMvTGmavKEkAzLxD_VTwSzDqRi2vYXGoGVQ-zcfdXhS5pUpnYQEkaADr6yvHGWoMmabXdKsWpBb/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-36.jpg)
吃起來外皮薄脆香甜,裡頭的雞肉滑嫩多汁,非常下飯耶!
【甜食點心系列】
▼氣炸烤銀絲卷
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrOeVBmFytRGwA4ILLlmsFcJgWrqx0JJZ9DB3bYyiG9Z3Zk03oqNhnI2ryUdmdpaqFvZuiWF83YLcRiDRe5SD-lc46RzEpzOYhmAwf9VjM5Tq8GDGSC7i7z_UCxjktGtQnVBQv1eMLl2Eg0dGZtiw4le0CVdeckZzep5IcKx1z6NMflsJwg40MiA-/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-41.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF86gKm37R3UaDLMZ9ddibFXvAuUda8HetXGOp3mPlPy2JjixdBmvUgfx56m49BuxvX15gWQrjBD7U8bibOJ7ymTiifByEmUWLx8pBiTeZWsQGBCHUTU8BHkzknZfVl6hutkFZZbOH-NJxht1epZbpjuWN07JP9fPdC7w85j96Dur1dOMuuZ9P54C/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-13.jpg)
食材:油、市售銀絲卷。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAb6oG6f88nnkGNX2CDqWxKXFoAbudgUQ8r29UUx4d7lBNDG0GRIokiwkKYXgHSuSS3aCYwlLsop6iZBqDNlL_U0m67p2Sydnl6mhetF9yvoG0NZXV2P3ka2THZlAOQb4uGqYA2QwoQ3-wGWNemaGyfay2J2Uen2HIDEVNxoooqH4lIWpOSTJy4Vb/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-14.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FPNoUv7myPWbNuxNJ_6doXCcAnAC8SlmoJ_-EW6ljIIVOrgOY2xUf86WHR9I-jh1KyWPR_2aE8o3DVvntQCJbcQyMwjUVuJEeYoi9xrXXLShvDvpQ2Hka3HQ6PvpOwq8w0aXCcSW6SIIC-U62uO-YH6QS2-gdpnkiHX1CHcYIZPpTelBrsFJgwnl/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-15.jpg)
做法很簡單啦!烤箱以180℃預熱6分鐘,這時在銀絲卷表面刷上一層薄油,然後以200℃烘烤8分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrOeVBmFytRGwA4ILLlmsFcJgWrqx0JJZ9DB3bYyiG9Z3Zk03oqNhnI2ryUdmdpaqFvZuiWF83YLcRiDRe5SD-lc46RzEpzOYhmAwf9VjM5Tq8GDGSC7i7z_UCxjktGtQnVBQv1eMLl2Eg0dGZtiw4le0CVdeckZzep5IcKx1z6NMflsJwg40MiA-/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-41.jpg)
外面炸雞攤販售的銀絲卷都是丟進油鍋直接炸,麵團本體非常吸油,吃起來油膩到爆炸!
所以才想說用烤的比較健康些,不用吃進過多的油脂,造成身體的大負擔。![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF86gKm37R3UaDLMZ9ddibFXvAuUda8HetXGOp3mPlPy2JjixdBmvUgfx56m49BuxvX15gWQrjBD7U8bibOJ7ymTiifByEmUWLx8pBiTeZWsQGBCHUTU8BHkzknZfVl6hutkFZZbOH-NJxht1epZbpjuWN07JP9fPdC7w85j96Dur1dOMuuZ9P54C/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-13.jpg)
食材:油、市售銀絲卷。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAb6oG6f88nnkGNX2CDqWxKXFoAbudgUQ8r29UUx4d7lBNDG0GRIokiwkKYXgHSuSS3aCYwlLsop6iZBqDNlL_U0m67p2Sydnl6mhetF9yvoG0NZXV2P3ka2THZlAOQb4uGqYA2QwoQ3-wGWNemaGyfay2J2Uen2HIDEVNxoooqH4lIWpOSTJy4Vb/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-14.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FPNoUv7myPWbNuxNJ_6doXCcAnAC8SlmoJ_-EW6ljIIVOrgOY2xUf86WHR9I-jh1KyWPR_2aE8o3DVvntQCJbcQyMwjUVuJEeYoi9xrXXLShvDvpQ2Hka3HQ6PvpOwq8w0aXCcSW6SIIC-U62uO-YH6QS2-gdpnkiHX1CHcYIZPpTelBrsFJgwnl/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-15.jpg)
做法很簡單啦!烤箱以180℃預熱6分鐘,這時在銀絲卷表面刷上一層薄油,然後以200℃烘烤8分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5HtKgeediYKOIKlRplnd3P9CY0rVF7CO0eoHz4Zm8bfBIGnNKcJQQL5KhlCir9o6LXGXLg3wRqSQ28G-Hg9NsJWjNdVReWg0onnuZXEpmMxyqP5svsGH2KJzr4Dal6VnsgwO8Rhikf5VBztdMYJcKj0xY1K2NF42vGNaewyRV-oGww_mduzIpDBd/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-16.jpg)
可以從玻璃看到裡面的烘烤狀況,不喜歡顏色上太深的話,隨時都可以停止。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm6cQmMQPFWe_lT3WgCmIg384ro4lBqlsQLCVjQ5nJDjqo1Y_jL-uYFjsJ0T6XDavXuKjNnXoJX9OSeUa2DGvjO0_iLef6UiDK-CcJv1KJrdeZdqfdIJfo8JQakktMoi4tfNSLq7m9vQ9Ic3KK2XNbjzakWoRtvIV3RDrysWgM1-TPjRX1OQ9ewQm/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-18.jpg)
第一層烤出來的顏色很均勻漂亮耶!但放在下一層的會因為有被上層食物擋住,出現色澤不均的狀況,但外皮依舊脆香裡頭柔軟帶奶香,沾甜甜的煉乳吃,罪惡感也不會太重,很適合搭配一杯牛奶當小朋友放學後的小點心喔!
▼氣炸烤日式糰子
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBIbGdH6kpf9VAeS_MBZDHh8U0lFNack90lTWoNJSwIg4M7zgVz4pF-G6A2dycsujV8viSAmnVreTd5AefXpFc2sfTzgLdyXPyiglRLoZbKiWkzLJlHbMTfoZlCo-EejVM2a5oy1487EHOE219cfTgwbZFfHCnTDmg4H-tzo72lyV_K8gfXYCfRMu/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-44.jpg)
現在外面賣的烤糰子一支都要五、六十元了吧!所以不如自己買生糰子回家自己烤,成本也才十幾塊錢,巧克力、桂花、玫瑰、抹茶…等等醬料另外準備起來,也能一次嚐到多種口味,荷包君覺得開心!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdUpicdonIk-gp3HJ4mz0GY1cyEsB0TvZFVYHrGoTNal2zqEUL1F9UJEwgyV4n1ucFMbJM0YmEa1pQvcsDAm9mOxzaOWoZmFkF90Yr3GItygAXaI_bXyeFFk841tOi1V2VYo_rwn84iTd1fT6kAiq50bPXJUZQSU8DvzLAARjM1MHmnmzMk4mtpvI/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-42.jpg)
食材:旺來昌日式糰子、抹茶煉乳、原味煉乳。
將冷凍的糰子事先退冰,烤箱180℃預熱5分鐘,糰子放烤箱中層以200℃烘烤8分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBIbGdH6kpf9VAeS_MBZDHh8U0lFNack90lTWoNJSwIg4M7zgVz4pF-G6A2dycsujV8viSAmnVreTd5AefXpFc2sfTzgLdyXPyiglRLoZbKiWkzLJlHbMTfoZlCo-EejVM2a5oy1487EHOE219cfTgwbZFfHCnTDmg4H-tzo72lyV_K8gfXYCfRMu/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-44.jpg)
現在外面賣的烤糰子一支都要五、六十元了吧!所以不如自己買生糰子回家自己烤,成本也才十幾塊錢,巧克力、桂花、玫瑰、抹茶…等等醬料另外準備起來,也能一次嚐到多種口味,荷包君覺得開心!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdUpicdonIk-gp3HJ4mz0GY1cyEsB0TvZFVYHrGoTNal2zqEUL1F9UJEwgyV4n1ucFMbJM0YmEa1pQvcsDAm9mOxzaOWoZmFkF90Yr3GItygAXaI_bXyeFFk841tOi1V2VYo_rwn84iTd1fT6kAiq50bPXJUZQSU8DvzLAARjM1MHmnmzMk4mtpvI/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-42.jpg)
食材:旺來昌日式糰子、抹茶煉乳、原味煉乳。
將冷凍的糰子事先退冰,烤箱180℃預熱5分鐘,糰子放烤箱中層以200℃烘烤8分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidV1I3XozYw0RJZRMgO06vldTEhIu2NCHg8G-18_NxAlxB7LWZFZKDAsy2tbdGxGjbncxznaRodeFb2obVJhOEOktdsrJT84OFANIKHIe6tAdWyRvZEH0BtIxpiaseqBY8t2hukz_4M_Kcsjt6bgWzEGDvXgVULi96AtAR0AwhfRTJ6JFuf-1fR_py/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-43.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAZIcdoN3C_b0E-eXzChrPXaJCWE2Wb4E8zSQnW6XxZz2eXVqcuGR3-XiOVNpbKfzeV_nE3I2nwv3PLK2UXyoKLBFL6lnJGgZAcK8LDu6aPc0VjDRMZ85XusHnyDubr2JjyOBbj0qElPbpirLYFsIFlsiRBiVUeRBaOHA7YK62fDCm22E2yFgmeOC/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-45.jpg)
不用麻煩的要死一直翻面翻面,只要翹腳吹冷氣等時間到,就有表皮微微焦脆,裡頭卻十分軟糯的烤糰子可以吃~
然後我是把醬料另外放,這樣要沾多沾少可以自己決定;如果不想吃太多支,醬料交互沾著吃、每個口味都吃一點也不怕熱量爆炸太多呦~
▼氣炸烤韓式年糕
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPdMmFO1a9E55X7JpkkfomtTD_Pfrl5pjmo69ruS0bDVXxvM_zMVoAcT6n6IM2yMK7KveSMXQd49GOfVA1izClYpQq21M9Aqm8dMiKoLE6zApOi9FBLoD_JF7WgGWQZu87AsGcw10_OQjOZiGn5kzoT9zrTLj7S7aDTo908NCLlC9B-lZb1Cd_r25/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-39.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7BJA2UrK-bzlxdIKrFN1FDHv5MzLnbZbMiF7zKZGUB1JJ-Q1y0FbBYrlJc27nVYLV9x_QuyAeDmhZcxky4QAuZXsVoD7kK2AxYCC1PfcYruZuFWONY4K5d1j20ZkrzN25noEocwnH9S6TAFB3zak7c-I3Nvv0wHxnsHOKhGVJeY1LtZHTGMH71cF/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-38.jpg)
食材:油、韓國年糕適量。
做法:取出冷藏韓國年糕,烤盤與年糕表面均勻薄刷一層油,然後以180℃,烘烤6分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPdMmFO1a9E55X7JpkkfomtTD_Pfrl5pjmo69ruS0bDVXxvM_zMVoAcT6n6IM2yMK7KveSMXQd49GOfVA1izClYpQq21M9Aqm8dMiKoLE6zApOi9FBLoD_JF7WgGWQZu87AsGcw10_OQjOZiGn5kzoT9zrTLj7S7aDTo908NCLlC9B-lZb1Cd_r25/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-39.jpg)
外面賣的韓國炸年糕一份也不便宜耶,而且份量也不多,所以乾脆自己買生年糕回家烤,愛吃多少吃多少,醬料也可以依自己喜好去沾,控制自己吃進去的熱量。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7BJA2UrK-bzlxdIKrFN1FDHv5MzLnbZbMiF7zKZGUB1JJ-Q1y0FbBYrlJc27nVYLV9x_QuyAeDmhZcxky4QAuZXsVoD7kK2AxYCC1PfcYruZuFWONY4K5d1j20ZkrzN25noEocwnH9S6TAFB3zak7c-I3Nvv0wHxnsHOKhGVJeY1LtZHTGMH71cF/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-38.jpg)
食材:油、韓國年糕適量。
做法:取出冷藏韓國年糕,烤盤與年糕表面均勻薄刷一層油,然後以180℃,烘烤6分鐘即可。
喜歡軟糯一點的,就先將年糕放進開水煮2~4分鐘,再放入氣炸烤箱以180℃烘烤5分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2A2sG-ZMqA5kQ_uYIkpsj960UHA3nz1a7gKJEKe-ir4Y4JVu0d7kx0pBhdqCQX1302lgAsNJqvix--aPjjXop84AI021K0qgGc8ltydtrupErjXleAAcbp4rGd63MI8F4Ioy3ist2V6hOubDHRJ6MbXhSAwsbg-5rsZU2OuUmberWYYZ8d_cZoHdL/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-40.jpg)
這樣用氣炸烤箱烤出來的韓國年糕,外皮薄脆、本體Q彈帶嚼勁,我自己比較喜歡把醬汁分開放,要吃時再沾就好,不然整個裹在年糕上,熱量很爆很可怕!
開水先煮過之後再烤的版本,外皮依舊薄脆,但年糕就會軟糯很多,對小孩子跟老人家來說會比較適口。
▼花好月圓
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VpV9cshWy4fet6g3owBGXI6aMxkIMWtjvw3_q1AIFkoLahvTVxN1NyszaR6thtLvCNDRDM1vS-YugIXeL3tAJoQKzpl018k9C7620enweJclt0bNYOIk6_RyEASUwJr3uME8A89ND5FxILF3nr7_dtdWv8fm_MQDL3bX4BkaGSTaPViwxPTVGwdF/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-25.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6RrElfvpVO-xgqDohYwPYoVAedUuhkrQ18Xpf5bPOhNgioOskwy4F4-M7gIu3Dk1JuUHwwn9mSff2BVhY0lj9gSiCT0eDjloUyD0S42Pr0X7LSBibGkgQfEEjPVDbE1vXwJab-Og_oP9QwWUBAsTbSMoL0es_uhkqTC-VxIRIMV08CjEefT4zawI/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-19.jpg)
食材:冷凍小湯圓150g、食用油少許、煉乳適量。
(喜歡花生糖粉就用,我們家是不愛花生粉所以改用煉乳。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ObY-Ck75BjV8Enf8S5SaqYjIAN9WFiJdmumckt23BbfBWaE88RI31rCyHjHFmDw8ENxtn-dnQbzk-kguLW6uXyek5ObchryTMxN4iubD5hC7mvk9T_yeIdr8cgOlSvjmut5rX7SLP-GgQwTbQna4PuX3t-r5a13Mi_14x0xfctGoso8QXJI6fZy/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-20.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ__uRp7rgEWnntkIYCHTjNix2KrxhCSrKOgoDOLy5E3FMNCUMYqhsdqlDoamGlg46lhBe9GjWVl8vJAvVes8vxEVlUrknqjfWWlLXxHlP3VXCEWj8sHS-hUzslMkChfPUnTT1w1EQkQGpiKgfgIn9luBrB8BJRSeLY-2RwaczQWUm2uV6Cg3JlbnE/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-21.jpg)
做法:取出冷凍小湯圓並均勻刷/噴上油,放入轉籠內以180℃烘烤7分鐘,並按下開關旁的旋轉鈕,這樣烤籠才會在烤箱裡旋轉起來喔!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih89OQUiKtzYJqeiGkN4mFYg0kZvQayiu6HgOnuoPwPv-UubSc9CHPQhkwshQdW07ION9FMz2bhKT1Deb6NT9pbY4Bb6f0-IEDOk3zWmrW31KLUA4ee01wZuPJ_KYTG8C4M75DEcl3Hf-WWPnxC6pIga3mmLyW52MMj1BQZQ3RcygGvk6eOR5CKLpz/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-22.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3AlbNAmSbCZ38irAA5sM9Yq6ZOQClS72OshFjpFx5t1Ob5qcWllEgG30kwlIcEhqEgz_PR1btIckeUQT4gEZ8gQzonuIlW46D5wpl8yh1XFqxWCNv0M7xz1QjivdIC2IeXKULEYl-vLAFavuR1iN_lrkmHFAJt_9MZ8tRYjAYo4AMo4RBp1TxN3X/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-23.jpg)
看著它們在烤箱裡轉轉轉、滾滾滾,還滿療癒的耶~
然後就等時間到出鍋,後趁熱分開那些黏在一起的湯圓們,盛盤淋上煉乳或撒上花生糖粉即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VpV9cshWy4fet6g3owBGXI6aMxkIMWtjvw3_q1AIFkoLahvTVxN1NyszaR6thtLvCNDRDM1vS-YugIXeL3tAJoQKzpl018k9C7620enweJclt0bNYOIk6_RyEASUwJr3uME8A89ND5FxILF3nr7_dtdWv8fm_MQDL3bX4BkaGSTaPViwxPTVGwdF/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-25.jpg)
喜宴上總會出現的開桌前小點心,紅白交織的外酥裡糯小湯圓,看起來特別喜氣。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6RrElfvpVO-xgqDohYwPYoVAedUuhkrQ18Xpf5bPOhNgioOskwy4F4-M7gIu3Dk1JuUHwwn9mSff2BVhY0lj9gSiCT0eDjloUyD0S42Pr0X7LSBibGkgQfEEjPVDbE1vXwJab-Og_oP9QwWUBAsTbSMoL0es_uhkqTC-VxIRIMV08CjEefT4zawI/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-19.jpg)
食材:冷凍小湯圓150g、食用油少許、煉乳適量。
(喜歡花生糖粉就用,我們家是不愛花生粉所以改用煉乳。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ObY-Ck75BjV8Enf8S5SaqYjIAN9WFiJdmumckt23BbfBWaE88RI31rCyHjHFmDw8ENxtn-dnQbzk-kguLW6uXyek5ObchryTMxN4iubD5hC7mvk9T_yeIdr8cgOlSvjmut5rX7SLP-GgQwTbQna4PuX3t-r5a13Mi_14x0xfctGoso8QXJI6fZy/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-20.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ__uRp7rgEWnntkIYCHTjNix2KrxhCSrKOgoDOLy5E3FMNCUMYqhsdqlDoamGlg46lhBe9GjWVl8vJAvVes8vxEVlUrknqjfWWlLXxHlP3VXCEWj8sHS-hUzslMkChfPUnTT1w1EQkQGpiKgfgIn9luBrB8BJRSeLY-2RwaczQWUm2uV6Cg3JlbnE/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-21.jpg)
做法:取出冷凍小湯圓並均勻刷/噴上油,放入轉籠內以180℃烘烤7分鐘,並按下開關旁的旋轉鈕,這樣烤籠才會在烤箱裡旋轉起來喔!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih89OQUiKtzYJqeiGkN4mFYg0kZvQayiu6HgOnuoPwPv-UubSc9CHPQhkwshQdW07ION9FMz2bhKT1Deb6NT9pbY4Bb6f0-IEDOk3zWmrW31KLUA4ee01wZuPJ_KYTG8C4M75DEcl3Hf-WWPnxC6pIga3mmLyW52MMj1BQZQ3RcygGvk6eOR5CKLpz/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-22.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3AlbNAmSbCZ38irAA5sM9Yq6ZOQClS72OshFjpFx5t1Ob5qcWllEgG30kwlIcEhqEgz_PR1btIckeUQT4gEZ8gQzonuIlW46D5wpl8yh1XFqxWCNv0M7xz1QjivdIC2IeXKULEYl-vLAFavuR1iN_lrkmHFAJt_9MZ8tRYjAYo4AMo4RBp1TxN3X/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-23.jpg)
看著它們在烤箱裡轉轉轉、滾滾滾,還滿療癒的耶~
然後就等時間到出鍋,後趁熱分開那些黏在一起的湯圓們,盛盤淋上煉乳或撒上花生糖粉即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeFkyeAruLnaG9hUMtoBY7tdsLaQ8bEdoeBLdys2zr5G9QxLfGnOr0hVcDQPrhnMT4ZZVbb8qvjUrbHlHSuR75CSh3X17wlVvjcdC7Kk3ZIJhC0mLJ4ERNPGjwoQnEnF2gpE0_Q2L7J_7-FBrr6k4iU_gjb01IYsoxMSufMjAYANVIbQUh6qCO2kh/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-26.jpg)
【收納儲藏】
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23lQRav6uSKD7kJ1jSc7bw06tPg0OCan-nFuPoKS1wc64LuQYzTTQnguCokNCmYNvTfHeWYDb1w-mYkw4mYYKMvs6b4psKZocYBnsPz84NMsjXIM_ZhO7CmvaHkpXSkJCB6HI5hl5c7AMTFZ_h8Do7b5hdKlbo6TZ3ZxJkbvaMpj3GfvBlds6_6fQ/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGj5aZd28RY_i0Kl343qfYhO-fACpIUsk527e6ShqUYiHcolhpB33qB3KTFr9Efo4sT14P7mYlHfMwyEKgP3fSwPyeE9AXJ5vTnHh9r2W1EMSjqXt0RCis1d9cfuYhwR9DjyW55AKGQazm4kHqWPlK2TWzrVy7wZts3Ac67N4VSqZvaxLB152Gp6l/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-5.jpg)
假如使用完畢要收起來很長一段時間的話,烤箱內部可以用乾淨濕布擦拭清潔,所有清洗乾淨的配件都放進烤箱,以100℃運轉10分鐘,將水氣完全烘乾,避免水氣滯留在死角、折痕…等小地方,進而產生鏽蝕使塗層脫落,順便也消消毒,最後待機器冷卻便可收納起來了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1L_hcNVVluvoOhuHgi-MJXdYRimjs3AUWDJCvirgGVvxpsid9KUqXWsCvmrDJRR80gm_2tdHNwciV-WQvoiJPIFKb8wjXwx5PP49qNM68iuvjl5LRB2iT2LrJVj9JcIEedWgaecmd22uMK2HmNBBfCHL_Rs9NBWBCr7r0SYqYdI5Ae7sTfig3uNvD/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-57.jpg)
家裡如果沒有洗碗機要自己手動洗的話,推薦這種天然椰棕洗鍋刷,用來清洗這種網狀烤盤和烤籠,超級輕鬆又刷得很乾淨!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyNA88IHO8vpeHuYDVUNi2UuPF2fMj_PYuIqzjQJWJyOOswpO5rdoIBenVb9pLCTPbc3IGG9xY3tGeQiAd4PzDYYuwIpKuFdJGGtB_5RpzWtuCz_r-Bf2F91Js63O7mwqRuX_C4zkYA3xr6lanwQmchB5F9RbPC1je-Gpr-vFI_8PJtMIxIqr0tKg/s16000/%E5%AE%89%E6%99%B4%E6%B0%A3%E7%82%B8%E7%83%A4%E7%AE%B1-9.jpg)
目前嘛…還處在甜點製作摸索階段,先記錄一下這臺安晴氣炸烤箱的特色,分享一些…沒變成黑暗料理、我自己也很常做的簡單鹹食,甜點麻…甜點殺手本人我還是多試試再PO吧,不然照了好多食譜做,過程卻不知不覺往失敗方向走,荷包君在淌血我自己也很無奈好不…😭
之後還是會慢慢把自己嘗試成功的食譜記錄下來啦!如果正在考慮要不要買氣炸烤箱的朋友們,可以先參考看看適不適合你平常的使用習慣,再決定是否入手。不過如果你要處理更進階、專業的菜餚,比如宴席大菜之類的、或是需要精細烘焙技巧的蛋糕甜點,比如上下烤溫不一樣或不能強風吹的、會在氣炸烤箱裡飛來飛去的、或者需要烹調烤溫更高或時間更長的食材時,傳統大烤箱會比較合適,畢竟安晴氣炸烤箱最高烤溫只到200℃,用於一般小家庭日常烘烤其實已經很足夠了。
🔷🔹🔷🔹🔷
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/拍攝日期:2022.04.19~25/
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