宇宙餅乾實驗室/The Space Cookie Lab

臉上一旦習慣了大人的表情,
每天的生活就只是日復一日。
然而,這樣的日子過久了,
人的心立刻就會變得像放了二、三天的麵包,
硬邦邦的。

~《今天也要用心過生活》(今日もていねいに)/松浦 弥太郎,張富玲譯

同事之前從朋友那裡得到了一組MUJI出的餅乾模具——宇宙。平常我們為了開店才會做糕點,而
每個禮拜製作的,也不外乎就是布朗尼、起司莓果蛋糕…等等咖啡店點心。但因為這個天外飛來的禮
物(真的是天外飛來),我們決定臨時插入一個「一日宇宙餅乾計劃」!無關販售,無關攝影案,就
一天暫時脫離常軌,開開心心搭起餅乾實驗室~。

My co-worker got a MUJI cookie cutter set, the Space, the other day. Generally, we only bake to serve. And what we do every week is nothing more than the deserts on our café menu, like
chocolate brownie and berry-topped cheese cake.. But this special gift has “struck” us surprisingly
so that we decided to conduct an one-day cookie workshop for ourselves! It was nothing about making profits. We just broke the everyday routine and had some fun!

▲ 原來,餅乾(cookies)的意思,是用來測試烤箱溫度的「小麵團」

我們用的食譜很簡單,奶油250g、白糖150g、蛋1至2個、麵粉300g,還有巧克力粉和宇治抹茶粉。
但不知道哪裡出了問題,最後吃起來應該是沒有成功……,哈哈哈~,不過我們還是笑中帶淚地拍了
記錄,也算是留下一個難忘的回憶。

Here is the recipe: 250g butter, 150g sugar, 1-2 egg(s), 300g all-purpose flour, and some chocolate/Matcha powder. But somehow, we FAILED this easy recipe…! Unbelievable~! Ha… Anyways, succeeded or failed, we photographed the process with laughter (oh, well… and a few
tears maybe…)

工作室另一邊,抓住草莓季的尾巴!我們也煮起新鮮果醬,讓水果香氣瀰漫了整間工作室~。

On the other side of the studio, we also did strawberry/orange marmalade which filled our work space with a pleasant sweet smell~. It was nice.

〈後記〉隔天早上,同事剛好從COSCO買來一些麵包,三三兩兩加熱後,裡面塗滿奶油和自製的
果醬,再配上咖啡和熱茶…,啊~,只能說,在擁有一家咖啡店的工作室上班真好!☼

PS: In the next morning, we spontaneously spread the marmalade onto the bread our another co-worker brought us… Then some made coffee, while others went for breakfast tea… Ahhhh…
We enjoy working at a studio with its own coffee shop! ☼

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