Assalamualaikum. Saya kembali lagi..ikhlas berkongsi resepi Puding Trifle..
Boleh lihat facebook saya Zaky Mat Ali untuk banyak lagi resepi sedap dan mudah.
Lapisan 1
Kek Swiss roll dipotong dan susun dalam bekas
Lapisan 2
1 cawan rata tepung kastad
1/2 cawan gula
1 tin susu cair
1 tin air (sukat guna tin susu cair)
1 tin buah koktel (asingkan buah dan jus)
CARA-CARA:
Satukan semua bahan, kacau hingga kastad sebati dan gula hancur.Kemudian masak atas api yang kecil hingga pekat. Curahkan adunan kastad ke atas lapisan kek. Tabur buah koktel.
Lapisan 3
10 gram Serbuk Agar- Agar
1.2 Liter Air
3/4 Cawan Gula
3-4 titis Pewarna Merah
CARA- CARA:
Satukan semua bahan. Masak atas api hingga Agar- Agar dan Gula hancur.Curahkan ke atas adunan kastad. Simpan dalam peti sejuk sebelum makan.
Peace be upon you. I'm back again.. sincerely sharing the recipe for Trifle Pudding..
Can check out my facebook Zaky Mat Ali for more delicious and simple recipes.
Layer 1
Swiss roll cake cut and arranged in container
Layer 2
1 cups of flat castle flour
1/2 cup of sugar
1 cans of liquid milk
1 cans of water (size using liquid milk tin)
1 cans of cocktails (separate fruits and juice)
WAYS:
Unite all ingredients, stir it until the castle is mixed and the sugar crushed. Then cook on a small to thick fire. Pour the castle mix on the cake layer. Sprinkle cocktails.
Layer 3
10 grams of Jelly Powder
1.2 Liter of Water
3/4 Cups of Sugar
3-4 drops of Red Dye
WAYS:
Unite all ingredients. Cooking on fire until Agar-Agar and Sugar crushed. Pour it on the castle mix. Keep it in the fridge before eating.Translated
同時也有11部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します! 体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫ かぼちゃと生姜のスープ 4人分 材料: ココナッツオイル 大さじ1 玉ねぎ(粗みじん切り) 1個 塩 小さじ2 にんにく(...
「1 cup to grams liquid」的推薦目錄:
- 關於1 cup to grams liquid 在 Resepi Mutiara HATI Facebook 的最讚貼文
- 關於1 cup to grams liquid 在 Resepi Mutiara HATI Facebook 的最讚貼文
- 關於1 cup to grams liquid 在 Resepi Mutiara HATI Facebook 的最讚貼文
- 關於1 cup to grams liquid 在 Tasty Japan Youtube 的最讚貼文
- 關於1 cup to grams liquid 在 Tasty Japan Youtube 的最讚貼文
- 關於1 cup to grams liquid 在 Tasty Japan Youtube 的精選貼文
- 關於1 cup to grams liquid 在 Armenian & International Cuisines and More - Facebook 的評價
1 cup to grams liquid 在 Resepi Mutiara HATI Facebook 的最讚貼文
Resepi Kek Coklat Cheese Kukus Dengan Sukatan Cawan
Bahan-bahan resepi kek coklat cheese kukus mudah:
Bahan A :
1 cawan gula*
1 cawan susu cair*
1 cawan serbuk koko*
1 cawan minyak*
1/2 cawan susu pekat*
Bahan B :
3 biji telur gred A atau 4 biji telur gred B
Bahan C :
1 cawan tepung naik sendiri
Bahan untuk lapisan chesee:
250 gram cream cheese jenama Tortura*
60gram gula kastor*
25 gram tepung gandum*
25 gram susu segar*
1 biji telur gred A
Sebut sahaja resepi kek coklat cheese,terus terbayang dalam kepala kelazatan rasa kek coklat dengan lapisan cheese di tengah-tengah kek yang dikukus sempurna.
Cara penyediaan cream cheese :
#1: Pukul semua bahan yang bertanda kecuali telur sehingga gebu barulah dimasukkan telur dan pukul lagi sampai sebati.Siap untuk dikukus nanti.
Cara-cara penyediaan resepi kek coklat kukus cheese mudah :
#1: Campurkan semua bahan A dan masak atas api kecil.Sentiasa kacau supaya tidak berketul.Bila dah sebati ,tutup api dan biarkan sejuk.
#2: Pukul bahan B sampai kembang dan gebu barulah masukkan bahan A kacau hingga sebati dan seterusnya masukkan pula bahan C.Kacau sampai sebati.
Gunakan loyang segi empat sama contohnya 8×8 inci ataupun bekas plastik kecil.Tiada masalah..Alas permukaan loyang dengan baking paper dan oles dinding loyang dengn marjerin atau sedikit minyak untuk kek coklat cheese senang dikeluarkan nanti.
#3: Tuangkan 1/2 adunan coklat ke dalam loyang dan kukus hingga masak dalam anggaran 20 minit menggunakn api sederhana.
Sebut sahaja resepi kek coklat cheese,terus terbayang dalam kepala kelazatan rasa kek coklat dengan lapisan cheese di tengah-tengah kek yang dikukus sempurna.
Barulah buka penutup dan masukkan adunan creem cheese tadi dan sambung kukus 20 minit lagi sebelum tuang adunan coklat untuk lapisan atas dan sambung kukus selama 30 minit.
#4: Bila dah masak,sejukkan kek barulah diterbalikkan dan dipotong.
Best sangat rasa lembut je kek coklat lapis cheese ni.Memang berbaloi untuk dicuba.Terima kasih Puan Erna Hasmimie atas resepi best ni.Selamat mencuba.
Steamed cheese chocolate cake recipe with a cup measure
Simple steamed cheese chocolate cake recipe ingredients:
Material A:
1 Cups of sugar *
1 Cups of liquid milk *
1 Cups of cocoa powder *
1 Cups of oil *
1/2 cups of condensed milk *
Material B:
3 eggs grade a or 4 eggs grade b
Material C:
1 Cups of flour going up by myself
Material for the chesee layer:
250 gram cream cheese cream tortura *
60 grams of sugar castor *
25 grams of wheat flour *
25 grams of fresh milk *
1 eggs grade a
Just mention the chocolate cheese cake recipe, immediately imagined in the head of the kongsi taste of chocolate cake with a cheese layer in the middle of a perfect steamed cake.
How to set up cream cheese:
#1: hit all the marked ingredients except the egg until fluffy then put in the egg and hit it again. Ready to be steamed later.
Ways to setup easy cheese steamed chocolate cake recipe:
#1: Mix all ingredients a and cook on a small fire. Always disturb so that it will not be them. When it comes, close the fire and let it be cold.
#2: hit the b material until it's blooming and fluffy then put in the material a stir up and then put in the c material. Stir until mix.
Use Square Brass for example 8 × 8 inches or small plastic container. No problem.. the surface of the brass with baking paper and oles the brass wall with margarine or some oil for chocolate cheese cake is easy to be released later.
#3: Pour 1/2 chocolate mix into the brass and steamed until cooking in an estimated 20 minutes of medium fire using.
Just mention the chocolate cheese cake recipe, immediately imagined in the head of the kongsi taste of chocolate cake with a cheese layer in the middle of a perfect steamed cake.
Then open the cover and put in the creem cheese mix just now and continue steamed in 20 minutes before pouring the chocolate mix for the top layer and continue steamed for 30 minutes.
#4: when you're cooking, cool down the cake then cut it and cut it.
This cheese layer chocolate cake is so good. Well worth the try. Thank you madam erna hasmimie for the best recipe. Good luck trying.Translated
1 cup to grams liquid 在 Resepi Mutiara HATI Facebook 的最讚貼文
Seri muka gula merah
Bahan2 lapisan bawah:
1 1/2-2 cawan beras pulut
1 1/2 cawan santan cair atau sederhana pekat
( sukat ikut paras pulut )
1 sudu teh garam
Cara2:
Cuci beras pulut dan rendam lebih kurang 4 jam ( saya guna pulut susu )
Sediakan loyang 7 inci,sapu sedikit minyak pada dasar dan keliling loyang,alas dengan plastik
Masukkan semua bahan dalam loyang dan kukus selama 30 minit
Tekankan pulut yang telah masak tadi perlahan-lahan supaya rata dan kemas
Cakar2kan permukaan atas pulut tersebut dengan garpu,ketepikan
Bahan2 lapisan atas:
200 gram gula merah
1/2 cawan air
1 cawan santan pekat
1 biji telur ( saya guna size A )
2 sudu besar tepung jagung
1/4 cawan tepung gandum ( saya tambah 1 sudu besar lagi )
1/2 sudu teh garam
Cara2:
Masak gula melaka bersama 1/2 cawan air sehingga gula larut,tapis dan ketepikan
Sediakan mangkuk,satukan semua bahan kecuali larutan gula merah,kacau rata dengan whisk hingga sebati
Kemudian tuangkan larutan gula merah tadi ke dalam adunan tepung,kacau rata
Pastikan adunan licin dan tiada tepung berketul-ketul
Masakkan adunan tadi di atas api sehingga naik wap sahaja
Tuang adunan ke atas lapisan pulut dan kukus selama 30 minit atau sehingga masak
Sejukkan kuih terlebih dahulu sebelum di potong dengan pisau plastik
# pastikan air kukusan betul2 mendidih dan lap penutup kukusan setiap 5 minit sekali #
Red sugar face series
Bottom layer ingredients:
1 1/2-2 cup of glutinous rice
1 1/2 cups of liquid or moderate coconut milk
(size according to glutinous rice)
1 tsp salt
Ways:
Wash glutinous rice and soak for about 4 hours (I use milk glutinous rice)
Prepare 7 inch grease, apply some oil on the base and around the grease, plastics with plastic
Put all the ingredients in the grease and steam for 30 minutes
Press the glutinous glutinous rice that has been cooked slowly so that it's flat and
Paws the surface of the glutinous rice with a fork, put aside
Top layer ingredients:
200 grams of red sugar
1/2 cup of water
1 cups of coconut milk
1 eggs (I use size A)
2 spoonful of corn flour
1/4 cups of wheat flour (I added 1 more spoonfuls)
1/2 tsp salt
Ways:
Cooked melaka sugar with 1/2 cups of water until sugar solves, filter and set aside
Prepare bowls, put together all the ingredients except for the solution of red sugar, messing with the whisk to the end
Then pour the red sugar solution into the flour mix, messed up the flat
Make sure the mix is smooth and no flour
Cooking the mix on fire until steam only
Pour mix on glutinous glutinous rice and steamed for 30 minutes or until cooking
Cool the cakes first before being cut with a plastic knife
#make sure steamed water properly boils and wipe steam cover every 5 minutes #Translated
1 cup to grams liquid 在 Tasty Japan Youtube 的最讚貼文
寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します!
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫
かぼちゃと生姜のスープ
4人分
材料:
ココナッツオイル 大さじ1
玉ねぎ(粗みじん切り) 1個
塩 小さじ2
にんにく(みじん切り)4片
すりおろし生姜 1片分(7cm)
ハラペーニョ(種を取ってみじん切り) 1個
シラチャーソース 小さじ2
かぼちゃピューレ 850g
野菜スープ 600ml
ココナッツミルク 380g
ライム果汁 1個
ライムの皮 1個分
ココナッツクリーム(冷やしておく) 380g
コリアンダー 40g
かぼちゃの種(ロースト) 40g
作り方:
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成!
Pumpkin Ginger Soup
For 4 servings
Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish
Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
1 cup to grams liquid 在 Tasty Japan Youtube 的最讚貼文
おかし作りは道具や食材を集めるのが大変…オーブンがない…
そんなご家庭でも出来る、簡単かつ道具いらずなチーズケーキレシピを集めました!
初心者でも大丈夫◎ 一緒におかし作りを楽しみませんか?
ぜひ作ってみてくださいね!
00:10 ヨーグルトカップチーズケーキ
https://www.buzzfeed.com/jp/gabrielagonzalez/yogourt-cup-strawberry-cheesecake
01:03 電子レンジでチーズケーキ
https://www.buzzfeed.com/jp/sakikoshigemori/cheesecake-de-micro-ondas
カップ丸ごと!レアチーズケーキ
2個分
材料:
ヨーグルト(室温に戻す)90g×2個
クリームチーズ(室温に戻す) 大さじ4
いちごジャム 小さじ2
ゼラチン 5g
水 大さじ1
いちご 2個
ビスケット 2枚
作り方:
1.ゼラチンは水に振り入れてよく混ぜ、600Wの電子レンジで10秒ほど加熱する。
2.カップからヨーグルトを大さじ1杯ずつ取り除く。
3.クリームチーズ、いちごジャム、ゼラチン液を半量ずつ加えてよく混ぜる。
4.いちごを埋め込み、ビスケットをのせ、冷蔵庫で2時間ほど冷やし固める。
5.皿の上に取り出したら、完成!
===
レンジで5分!お手軽チーズケーキ
1個分
材料:
クリームチーズ(室温に戻す) 115g
砂糖 大さじ2
バター 大さじ1
クラッカー 2枚
バニラエクストラクト 適量
ラズベリー 適量
作り方:
1.耐熱のココットにバターを入れ、600Wのレンジで30秒ほど加熱して溶かす。バターが溶けたら、容器を傾けながら側面にもバターを塗る。
2.クラッカーを細かく砕き、(1)に加えてよく混ぜ、スプーンの裏でしっかりと押さえる。
3.小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを加えて、滑らかなクリーム状になるまで混ぜる。
4.(3)を(2)に流し入れ、表面を平らにならし、500Wのレンジで4-5分加熱する。取り出して粗熱を取り、30分冷凍庫で冷やす。
5.ケーキの周りにナイフで1周切り込みを入れて皿に取り出し、ラズベリーをトッピングしたら、完成!
===
Here is what you'll need!
---
Yogourt Cup Strawberry Cheesecake
Servings:2
INGREDIENTS
2 Yogurt 90 grams cups (at room temperature)
4 tablespoons Cream cheese (at room temperature)
2 teaspoons Strawberry jam
5 grams Gelatin
1 tablespoon Water
2 Strawberries
2 Biscuits
PREPARATION
1. Mix the gelatin into the water, and heat in a microwave oven of 600W for about 10 seconds.
2. Remove 1 tablespoon of yogurt from the pack.
3. Add cream cheese, strawberry jam and half the gelatin liquid, mix well.
4.Dip a strawberry in the center of the yogurt cup, and top with a biscuit, cool in the refrigerator for about 2 hours.
5. Turn upside down to unmold in a plate and you're done!
6. Enjoy!
===
5-Minute Microwave Cheesecake
Servings:1
Ingredients
1 tablespoonbutter
2 sheets graham cracker
4 oz cream cheese, softened(115 g)
2 tablespoonssugar
3 drops vanilla extract
fresh raspberries, for serving
Preparation
Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
Spread the filling on top of the graham cracker crust.
Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
Chill in the freezer for at least 30 minutes, until completely cool to the touch.
With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
Top with a few raspberries.
Enjoy!
---
Check us out on Twitter! https://twitter.com/TastyJapan
Check us out on Instagram! https://www.instagram.com/tastyjapan/
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
1 cup to grams liquid 在 Tasty Japan Youtube 的精選貼文
カップに入れて冷やし固める、簡単なレアチーズケーキはいかがですか?
型なしで作れるので、お手軽にスイーツ作りが楽しめます♪
食後のデザートに、ぜひ作ってみてくださいね。
カップ丸ごと!レアチーズケーキ
2個分
材料:
ヨーグルト(室温に戻す)90g×2個
クリームチーズ(室温に戻す) 大さじ4
いちごジャム 小さじ2
ゼラチン 5g
水 大さじ1
いちご 2個
ビスケット 2枚
作り方:
1.ゼラチンは水に振り入れてよく混ぜ、600Wの電子レンジで10秒ほど加熱する。
2.カップからヨーグルトを大さじ1杯ずつ取り除く。
3.クリームチーズ、いちごジャム、ゼラチン液を半量ずつ加えてよく混ぜる。
4.いちごを埋め込み、ビスケットをのせ、冷蔵庫で2時間ほど冷やし固める。
5.皿の上に取り出したら、完成!
===
Here is what you'll need!
---
Yogourt Cup Strawberry Cheesecake
Servings:2
INGREDIENTS
2 Yogurt 90 grams cups (at room temperature)
4 tablespoons Cream cheese (at room temperature)
2 teaspoons Strawberry jam
5 grams Gelatin
1 tablespoon Water
2 Strawberries
2 Biscuits
PREPARATION
1. Mix the gelatin into the water, and heat in a microwave oven of 600W for about 10 seconds.
2. Remove 1 tablespoon of yogurt from the pack.
3. Add cream cheese, strawberry jam and half the gelatin liquid, mix well.
4.Dip a strawberry in the center of the yogurt cup, and top with a biscuit, cool in the refrigerator for about 2 hours.
5. Turn upside down to unmold in a plate and you're done!
6. Enjoy!
---
Check us out on Twitter! https://twitter.com/TastyJapan
Check us out on Instagram! https://www.instagram.com/tastyjapan/
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
1 cup to grams liquid 在 Armenian & International Cuisines and More - Facebook 的推薦與評價
Liquid and dry measurement conversion chart for your use! Click on "See More" for more Liquid Measuring Equivalents 1 cup = 8 fluid ounces = 1/2 pint... ... <看更多>