Posts Tagged 'baking'

World Nutella Day 2008

World Nutella Day聽2008

Even before聽I’ve started this blog (not so many days ago 馃檪 ), I’ve been wanting to participate in a blog event. I just didn’t know in which one.
And then I’ve read that February 5th 2008 is declared to be this year’s Nutella day by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, and I’ve also read that they are hosting a blog event for this occasion. What a perfect first blog event for me, as a former Nutella addict! (Wanna know how much of an聽addict? When I was聽 a kid, once in a few months, my mom would manage to get her hands on a jar of Nutella, and she would happily bring it home to me. I, on my part, would take the jar, kiss her thankfully, and go get myself a teaspoon. Then I would find a comfortable spot that would host my little (or not so little?) behind until I could see the bottom of the jar of this wonderful hazelnut spread. Oh yes, and I would enjoy every bite of it too!).

For this year’s Nutella day I’ve decided to make a recipe that I’ve made several times before, and was a great success every time. These are great Nutella filled roll-shaped cookies, they are made from a very flaky dough, and they melt in your mouth with every bite you take.
The source of this recipe is my favorite Israeli pastry-chef, named Carine Goren. She’s young, has a great character and a smiling face you’d be always happy to watch on cooking shows, but more importantly – every recipe of hers always has a most tasty outcome.

Nutella filled rolled聽cookies

Nutella filled rolled cookies / recipe by Carine Goren
Makes about 50 cookies

3 1/2 cups (500 gr) all-purpose flour
1 Tbsp baking powder
3/4 cup (100 gr) powdered sugar
250 gr cold butter, diced
2/3 cup (160 ml) milk
1 1/2 cups Nutella spread

1. In food processor process together the flour, baking powder, powdered sugar and butter in short pulses, until you get a flaky mixture.
2. Add the milk and continue processing using short pulses, just until the dough is formed.
3. Heat the oven to 340掳F (170掳 celsius).
4. Divide the dough into 3 equal parts. Roll out each one of them to a rectangle 1/2 cm (1/5 inch) thick.
5. Spread the Nutella (if the spread is too thick, heat it up in the microwave for 10-15 seconds) on each one of the 3 dough parts, roll each part into a log. Place聽the logs聽(the “clean”, stitchless side up) on a big baking pan (I use the oven’s baking pan) with a piece of parchment paper on it.
6. Using a knife, mark slots on each log, a gap of 2 cm (0.8 inch)聽separates between each slot. This step makes cutting the cookies after baking very easy.
7. Bake for 25-30 mins, until golden.
8. Cool for 30 mins. Using the slots we’ve marked, slice the cookies. Powder them with powdered sugar and keep in a sealed jar at room temperature.

注讜讙讬讜转 诪讙讜诇讙诇讜转 诪诪讜诇讗讜转 谞讜讟诇讛 / 拽专讬谉 讙讜专谉

3 1/2 讻讜住讜转 拽诪讞 (500 讙专诐)
1 讻祝 讗讘拽转 讗驻讬讬讛
3/4 讻讜住 讗讘拽转 住讜讻专 (100 讙专诐)
250 讙专诐 讞诪讗讛 拽专讛, 讞转讜讻讛 诇拽讜讘讬讜转
2/3 讻讜住 讞诇讘 (160 诪”诇)
1 1/2 讻讜住讜转 诪诪专讞 砖讗讜讛讘讬诐 (谞讜讟诇讛, 诪诪专讞 转诪专讬诐, 专讬讘转 讞诇讘, 诪诪专讞 讞诇讘讛, 专讬讘讛 讜注讜讚)

诪讻讬谞讬诐 讗转 讛讘爪拽:
1. 讘诪注讘讚 诪讝讜谉 注诐 诇讛讘 诪转讻转 诪注讘讚讬诐 拽诪讞, 讗讘拽转 讗驻讬讬讛, 讗讘拽转 住讜讻专 讜拽讜讘讬讜转 讞诪讗讛 诇转注专讜讘转 驻讬专讜专讬转. 诪讜住讬驻讬诐 讞诇讘 讜诪注讘讚讬诐 讘诇讞讬爪讜转 拽爪专讜转 (驻讜诇住讬诐) 专拽 注讚 拽讘诇转 讘爪拽 讗讞讬讚.

诪诪诇讗讬诐, 诪专讻讬讘讬诐 讜讗讜驻讬诐:
2. 诪讞诪诪讬诐 转谞讜专 诇 – 170 诪注诇讜转
3. 诪讞诇拽讬诐 讗转 讛讘爪拽 诇-3 讞诇拽讬诐 砖讜讜讬诐. 诪专讚讚讬诐 讻诇 讞诇拽 注诇 谞讬讬专 讗驻讬讛 诪拽讜诪讞 拽诇讜转, 诇诪诇讘谉 讘注讜讘讬 1/2 住”诪.
4. 诪讜专讞讬诐 讘诪诇讬转 讛专爪讜讬讛, 诪讙诇讙诇讬诐 诇专讜诇讚讛 讜诪注讘讬专讬诐 诇转讘谞讬转 诪专讜驻讚转 讘谞讬讬专 讗驻讬讬讛 (讻砖讛转驻专 讻诇驻讬 诪讟讛). 讞讜讝专讬诐 注诇 讛驻注讜诇讛 注诐 讬转专转 讛讘爪拽 讜讛诪诇讬转.
5. 诪住诪谞讬诐 讞专讬爪讬诐 讘诪专讜讜讞讬诐 砖诇 2 住”诪 注诇 讛专讜诇讚讜转 (诇讛拽诇 注诇 讞讬转讜讱 讛注讜讙讬讜转 诇讗讞专 讛讗驻讬讛) 讜讗讜驻讬诐 25-30 讚拽讜转, 注讚 诇讛讝讛讘讛.
6. 诪爪谞谞讬诐 讜驻讜专住讬诐 诇注讜讙讬讜转. 诪拽砖讟讬诐 讘讗讘拽转 住讜讻专 讜诪讙讬砖讬诐. 砖讜诪专讬诐 讘讻诇讬 讗讟讜诐 讘讟诪驻’ 讛讞讚专.


Gone Nutty

The title of this post combines two things that are very close to my heart – nuts, obviously, and Scrat, that wonderfully cute squirrel from Ice Age (“Gone Nutty” is the name of a short film that Scrat is starring in, as usual chasing his beloved acorn). In fact Avi and I love Scrat so much, that he appeared on our wedding invitation! 馃檪

The front side of our wedding聽invitation
The front cover of our wedding invitation, designed by Avi.
The text says: “A love so pure hasn’t been witnessed since Ice Age ”


The pie before entering the oven

And back to the nuts – well, I totally fell in love with them as a kid, when my grandma first made a cake that I cannot even remember its looks, but聽its taste and texture聽are still vivid in my mouth! It had a crispy base, a half-soft-half-firm nutty filling and a grilled top made of cripsy dough. One of my definite favorites of all her cakes. So naturally, when I聽 first discovered the nowadays version of that cake – Pecan Pies – it almost automatically became my absolute favorite dessert.

A piece of this聽goody!

One thing that isn’t very clear to me is why on earth it took me so long to bake one of my own. Had I known I had such a great recipe just waiting to be made, I swear i would have baked it earlier! The recipe is by one of the best Israeli pastry-chefs named Roni Venezia.


Pecan Pie / Roni Venezia,聽with minor changes I’ve made
Makes one 26cm (10-inch) pie

For the dough:
2 cups all-purpose flour
1/3 cup sugar
175 gr cold butter, diced
1 egg yolk
1 Tbsp ice water

For the filling:
3 Tbsp (45 gr) butter, diced
1 1/3 cups light corn syrup
2/3 cup light brown sugar
1 egg
3 egg yolks
1 Tbsp Frangelico liqueur (hazelnuts liqueur, I didn’t have it so I used Amareto, you can also use Brandy)
1 tsp vanilla extract
1 1/4 (150 gr) pecan nuts, chopped
2 cups (200 gr) pecan nuts halves (I used only 110 gr)

For the glaze (my addition, since I like the pecans glossy):
2 Tbsp apricot jam
2 Tbsp very hot water

Prepare the dough:
1. Process flour, sugar and butter in food processor.
Process using short pulses, just until a crumbly mixture is formed.
2. Add the egg yolk and the cold water. Continue processing in pulses just until the dough is formed.
3. Wrap the dough with plastic, and refrigerate for an hour.
4. Take the dough out of the refrigerator,聽聽place it onto a lightly floured work surface, and scatter a little flour over the top (I always place the dough between 2 sheets of plastic wrap – I found out that it’s the easiest way for me to roll out crispy dough), roll it out and line the pie pan with it.聽Heat the oven to 340掳F (170掳 celsius).聽聽Freeze the pan with the dough in it for 10 mins.
5. Partially blind bake the crust, until its color becomes light golden.
6. Let cool in the pan on a rack before filling.

Prepare the filling:
1. Melt the butter In a small pot.
2. Move the melted butter into a bowl, and add to it the corn syrup, the sugar, the egg, the yolks, the liqueur and the vanilla extract. Whisk it until well blended.
3. Add the chopped nuts to the mixture and blend well.
4. Place the pie pan on a larger ban (the oven’s pan, for instance) and pour the mixture over the dough. Arrange the nuts halves neatly upon the mixture (if you want to arrange them in circles – arrange them starting with the outer circle).
5. Bake the pie for 40-50 mins, or until the center is softly set.
6. Let the pie rest for 15 mins. Then mix the apricot jam with the hot water and gently spread the mixture on top of the pie. This will get your pecans to look shiny and beautiful!
7. Let the pie rest for at least 30 mins total聽before slicing. Serve warm or at room temperature.

讗转 讛诪转讻讜谉 讘注讘专讬转 砖诇 驻讗讬 讛驻拽讗谉 讛谞驻诇讗 讛讝讛 谞讬转谉 诇诪爪讜讗 讘讗转专 注诇 讛砖讜诇讞谉



Chocolate – the endless pursuit

Premium Double Chocolate聽Cookies

Wherever there’s chocolate – count me in. Apparently even before I was born, I was a sucker for chocolate, and if you want proof – ask my mom. Sweets in general, and chocolate in particular, have never been her favorite foods, but when she was pregnant with me, she started eating a whole chocolate bar a day.聽This tasty ritual of hers lasted for 9 months, and聽stopped the day she gave birth to me. So much for children not being already born with character 馃檪
So ever since I’ve been a great fan of chocolate, in all shapes and flavors. Even now, whenever I’m looking for an interesting recipe to prepare, those that contain chocolate appeal to me most.
And so it happened, that on our way to our honeymoon, Avi (my husband) and I bought an issue of “Bon Appetit” to read during the flight. As we were browsing through it, these wonderful looking cookies cought our eye, and we marked them ‘to immediately make when coming home’. As it often happens, the ‘immediately’ has been postponed to 2 months after we got back, when one Friday afternoon the cookies popped right back into Avi’s mind, and he asked me when I would bake them. ‘Now, of course!’ was my answer, and I got right ahead.
The outcome was simply delicious! These are very rich textured聽cookies, with a great chocolate flavor! I’d be definitely making these again, and again, and…well, you know, again聽馃檪

Premium Double Chocolate聽Cookies

Premium Double Chocolate聽Cookies / Ghirardelli chocolate factory聽
Makes: 24 cookies

12 ounces (340 gr) Semi-Sweet Chocolate Chips
11 1/2 ounces (325 gr)聽Bittersweet Chocolate
6聽Tbsps (85 gr)聽unsalted butter
3 eggs
1 cup sugar
1/3 cups all-purpose flour
1/2 tsp baking powder
1 cup (110 gr)聽chopped walnuts

1. In double boiler over hot water, melt bittersweet chocolate chips and butter.
2. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.
3. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
4. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)
5. Heat oven to 375掳F (190掳 celsius). Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
6. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

注讜讙讬讜转 Premium Double Chocolate / 诪转讻讜谉 诪讘讬转 讛讬讜爪专 砖诇 砖讜拽讜诇讚 Ghirardelli


325 讙专诐 砖讜拽讜诇讚 诪专讬专
85 讙专诐 讞诪讗讛
3 讘讬爪讬诐
1 讻讜住 住讜讻专
1/3 讻讜住 拽诪讞
1/2 讻驻讬转 讗讘拽转 讗驻讬讛
340 讙专诐 砖讜拽讜诇讚 爪’讬驻住
110 讙专诐 讗讙讜讝讬 诪诇讱 拽爪讜爪讬诐 讙住 (讗谞讬 讛砖转诪砖转讬 讘驻拽讗谉 讟讘注讬)

讗讜驻谉 讛讛讻谞讛:

1. 诪诪讬住讬诐 讞诪讗讛 讜砖讜拽诇讚 爪’讬驻住 诪注诇 讘讬讬谉-诪讗专讬.
2. 诪拽爪讬驻讬诐 讘讬爪讬诐 讜住讜讻专 讘诪讬拽住专 注讚 砖诪转拽讘诇 拽爪祝 讬爪讬讘. 诪拽驻诇讬诐 讗转 讛拽爪祝 砖谞讜爪专 诇转讜讱 转注专讜讘转 讛砖讜拽讜诇讚 讜讛讞诪讗讛.
3. 讘拽注专讛 拽讟谞讛 诇注专讘讘 拽诪讞 讜讗讘拽转 讗驻讬讛. 诇讛讜住讬祝 讗转 转注专讜讘转 讛拽诪讞 诇转注专讜讘转 讛砖讜拽讜诇讚 讜诇注专讘讘 专拽 注讚 诇拽讘诇转 转注专讜讘转 讗讞讬讚讛.
4. 诪注专讘讘讬诐 驻谞讬诪讛 讘注讚讬谞讜转 讗转 讛砖讜拽讜诇讚 爪’讬驻住 讜讛讗讙讜讝讬诐 注讚 砖谞讟诪注讬诐 讘讗讜驻谉 讗讞讬讚.
5. 讬讜爪专讬诐 诪讛讘爪拽 砖谞讬 讙诇讬诇讬诐 诪讗讜专讻讬诐, 注讜讟驻讬诐 讘谞讬讬诇讜谉 谞爪诪讚 讜诪注讘讬专讬诐 诇诪拽专专 诇砖注讛 诇驻讞讜转, 讗讜 注讚 诇讛转诪爪拽讜转 砖转讗驻砖专 诇谞讜 讞讬转讜讱 拽诇 讘注讝专转 住讻讬谉 砖诇 讛注讜讙讬讜转.
6. 讻专讘注 砖注讛 诇驻谞讬 讛讻谞住转 讛注讜讙讬讜转 诇转谞讜专 诪讞诪诪讬诐 转谞讜专 诇 – 190 诪注诇讜转.
7. 诇讞转讜讱 驻专讜住讜转 诪谉 讛讙诇讬诇 讘注讜讘讬 讛专爪讜讬 砖诇 讛注讜讙讬讜转, 讜诇住讚专 讘讗讜驻谉 诪专讜讜讞 注诇 讙讘讬 转讘谞讬转 诪专讜驻讚转 讘谞讬讬专 讗驻讬讛.
8. 诇讗驻讜转 12-14 讚拽讜转, 讗讜 注讚 砖注诇 讙讘讬 砖讟讞 讛驻谞讬诐 讛注诇讬讜谉 砖诇 讛注讜讙讬讜转 谞讜爪专 拽专讜诐 诪讘专讬拽, 讗讱 驻谞讬诐 讛注讜讙讬讜转 注讚讬讬谉 专讱.

A great apple pie

Apple pies聽and cakes are a great weakness of mine since I was聽a little girl. Back in Romania, my grandma, who was a great cook and baker, would make the perfect apple cake. Or was it a pie? It’s something in between, actually.聽 In one of my next posts, I’ll prepare and write about that Romanian apple cake.
Anyway, I’m constantly in a search for the best apple pie. It’s something you gotta have, right? This one is my current favorite.
Before even finding its recipe, I’ve read great recommendations of it in various food forums, they all talked about Amira’s apple pie as the best you’ve ever made. So I found the recipe and obviously tried it. The results stood up to the high expectations I’ve built around this pie. The crust is crispy, and the apple filling doesn’t make it moist, due to the biscuits crumbs that you need to place onto the pie dough before adding the filling to it. The filling was great, with a beautiful cinammon aroma in it.
This was the first time I’ve made a double crusted pie. The shape of the top crust was made using a stencil.


Makes one 24cm (9-inch) pie

For the dough:
2 cups all-purpose flour
1 tsp baking powder
4 Tbsp sugar
150 gr cold butter, cut into squares
1 pinch of salt
4-6 Tbsp ice-cold water

For the filling:
5 granny smith apples, peeled, cored and thinly sliced
1 Tbsp lemon juice
3/4 cups sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
25 gr butter, cut into small squares
1/2 cup biscuit crumbs

For the topping:
25 gr butter, melted

Prepare the dough:
1. Process flour, baking powder, salt, sugar and butter in food processor.
Process using short pulses, just until a crumbly mixture is formed.
2. Add the cold water spoon by spoon, and continue processing in pulses
until the dough is formed (you may not need all the water).
3. Divide the dough into 2 halves, wrap with plastic, and refrigerate both
parts for at least an hour and max. 24 hours. The dough can also be freezed for a month or two for further use.

Prepare the filling:
1. In a large bowl, mix all the ingredients except the butter and biscuit crumbs.
2. Grease a 24 cm (9 inch) pie pan. Preheat the oven to 180 celsius degrees聽(356 Fahrenheit).
3. Take out one part of the dough from the refrigerator, roll it out and line the pie pan with it.
4. Scatter the biscuit crumbs upon the dough. These will absorb the apples’ liquids and prevent the dough from being all too moist.
5. Arrange the apples upon the biscuit crumbs, and scatter the small butter squares evenly upon the apples.
6. Roll out the second part of the dough.
7. Use a stencil to create the grilled shape with the dough. If you don’t have a stencil, you can use a small cookie cutter to form shapes in a uniform manner, or you can place all of it as is on top of the pie, and form a single hole in its middle.
8. Place the dough on top of the apples and butter, and gently press it onto the pan, to seal it as much as possible.
9. Brush the top lightly with the melted butter.
10. Bake for about 45 mins, or until the top crust is golden brown, rotating the pan as necessary for even baking.
11. Remove the pie from the oven and cool on a wire rack. Let rest for at least 20 mins before slicing. Serve warm or at room temperature.

聽驻讗讬 转驻讜讞讬诐 /聽讗诪讬专讛, 讗讞讚 诪驻讜专讜诪讬 讛讗讜讻诇 讛砖讜谞讬诐

2 讻讜住讜转 拽诪讞 专讙讬诇
1 讻驻讬转 讗讘拽转 讗驻讬讛
4 讻驻讜转 住讜讻专
150 讙专诐 讞诪讗讛 拽专讛 拽专讛 讞转讜讻讛 诇拽讜讘讬讜转
拽讜专讟 诪诇讞
4-6 讻驻讜转 诪讬 拽专讞

5 转驻讜讞讬 讙专谞讬 住诪讬转 (讬专讜拽讬诐 讞诪爪诪爪讬诐) 拽诇讜驻讬诐 讜驻专讜住讬诐 诇驻专讜住讜转 讚拽讜转
1 讻祝 诪讬抓 诇讬诪讜谉
3/4 讻讜住 住讜讻专
1 讻祝 拽诪讞
1 讻驻讬转 拽讬谞诪讜谉 讟讞讜谉
25 讙专诐 讞诪讗讛 讘拽讜讘讬讜转 拽讟谞讜转
1/2 讻讜住 驻讬专讜专讬 讘讬住拽讜讬讟

25 讙专诐 讞诪讗讛 诪讜诪住转

讗讜驻谉 讛讛讻谞讛:
讘诪注讘讚 诪讝讜谉 诇注讘讚 讘驻讜诇住讬诐 拽爪专讬诐聽拽诪讞, 讗讘拽转 讗驻讬讛, 诪诇讞, 住讜讻专.
诇讛讜住讬祝 讗转 讛讞诪讗讛 讜诇注讘讚 诪住驻专 砖谞讬讜转.
诇讛讜住讬祝 讻祝 讗讞专 讻祝 讗转 诪讬 讛拽专讞 注讚 砖诪转讞讬诇 诇讛转讙讘砖 讘爪拽.
讻讻诇 砖诪注讘讚讬诐 驻讞讜转 讛讘爪拽 讬讜转专 诪讜爪诇讞.
诪讞诇拽讬诐 讛讘爪拽 诇-2 讞诇拽讬诐, 诪砖讟讞讬诐 诇讚讬住拽讛 注讙讜诇讛 讜注讘讛, 注讜讟驻讬诐 讻诇 讗讞讚 讘谞讬诇讜谉 谞爪诪讚 讜诪谞讬讞讬诐 讘诪拽专专 诇驻讞讜转 诇砖注讛(讻砖讞诐..讗驻讬诇讜 讬讜转专)

讘拽注专讛 讙讚讜诇讛 诪注专讘讘讬诐 讛讬讟讘 讗转 讻诇 讛诪爪专讻讬诐, 讞讜抓 诪驻讬专讜专讬 讛讘讬住拽讜讬讟讬诐 讜拽讜讘讬讜转 讛讞诪讗讛.
诪砖诪谞讬诐 讘讞诪讗讛 转讘谞讬转 驻讗讬 讘拽讜讟专 24 住”诪.
诪讞诪诪讬诐 转谞讜专 诇-180 诪注诇讜转.
诪讜爪讬讗讬诐 讞诇拽 讗讞讚 砖诇 讛讘爪拽 诪讛诪拽专专, 诪专讚讚讬诐 (讛讻讬 谞讜讞 讘讬谉 2 讬专讬注讜转 谞讬诇讜谉 谞爪诪讚) 诇注讬讙讜诇 讙讚讜诇 讘诪注讟 诪拽讜讟专 讛转讘谞讬转.
诪谞讬讞讬诐 讛讘爪拽 讘转讘谞讬转, 诪爪诪讬讚讬诐 讜诪住讬专讬诐 注讜讚驻讬诐 诪讛砖讜诇讬讬诐.
诪驻讝专讬诐 注诇 讛讘爪拽 讗转 驻讬专讜专讬 讛讘讬住拽讜讬讟.
诪注诇讬讛诐 讘注专讬诪讛 讗转 讛转驻讜讞讬诐, 讜诪驻讝专讬诐 讗转 拽讜讘讬讜转 讛讞诪讗讛.
诪专讚讚讬诐 讗转 讛讞诇拽 讛砖谞讬 砖诇 讛讘爪拽 讘讗讜转讜 讗讜驻谉.
讬讜爪专讬诐 讗转 爪讜专转 讛专砖转 诪注诇 讛注讜讙讛 讘注讝专转 砖讘诇讜谞讛. 诇诪讬 砖讗讬谉 砖讘诇讜谞讛, 谞讬转谉 诇讬爪讜专聽讞讜专讬诐 讘讘爪拽聽注诐 讞讜转讻谉 拽讟谉, 讗讜 驻拽拽 砖诇 讘拽讘讜拽, 诇讬爪讬专转 讚讜讙诪讗 砖诇 专砖转 诪讛讘爪拽.
诪谞讬讞讬诐 讗转 讛讘爪拽 讘讝讛讬专讜转 注诇 讛转驻讜讞讬诐 讜诪爪诪讬讚讬诐 讛讬讟讘 讗诇 砖讜诇讬 讛转讘谞讬转.
诪讜专讞讬诐 讗转 讛讘爪拽 讘讞诪讗讛 讛诪讜诪住转, 诪讚讘讬拽讬诐 注诇讬讜 诇拽讬砖讜讟 讗转 讛爪讜专讜转 砖讛讜爪讗谞讜 讜诪讜专讞讬诐 讙诐 讗讜转谉 讘讞诪讗讛. 诪讻谞讬住讬诐 诇转谞讜专 讜讗讜驻讬诐 讻-45 讚拽讜转 注讚 砖讛驻讗讬 诪讝讛讬讘.
专爪讜讬 诇讗 诇讞转讜讱 讻砖讞诐…诇讛讙讬砖 驻讜砖专 讗讜 拽专 注诐 讻讚讜专 讙诇讬讚转 讜谞讬诇…砖讬诇讜讘 诪爪讜讬谉…