關於 3 layer coffee ，我們在網路上蒐集到這些相關的討論、資訊與評價

超喜歡我的Mosh！保溫瓶天天搭配我的時裝！最後一天哦！別錯過！
Loving these Mosh! thermos', been matching my outfits everyday! Last day to get yours too! (https://pse.is/3q9qjr)

對的，我也加入了使用復古且新潮設計的保溫杯行列，因為它又美又好用，拿起來就是有種幸福感。我特別喜歡原色，它們很大方又百搭，跟服裝總能呼應或撞色，既實用又時尚的配件，媽媽最愛帶它到超商買咖啡，自備杯子既環保也能節省 3塊台幣！Why Not?

家裡原有幾個保溫瓶，但總是沒辦法完全裝進超商賣的卡布奇諾。這個保溫瓶可以裝滿一整杯咖啡（大容量 450 毫升） 它採用雙層不銹鋼設計，可以保持冷熱飲品的溫度。它還有一個方便的小矽膠標籤，有助於防止飲料灑出，並可以毫不費力的掛在掛繩上。尤其是當媽媽的已經沒有手再拿東西的時候。

如果你有覺得這個保溫瓶又潮又實用的話，點擊以下連結就可以購買囉！ (https://pse.is/3q9qjr)

Yup that’s right, I got on the bandwagon and joined the million+ people that fell in love with this vintage American milk bottle design. I love primary colors, they make a nice accessory to get to 7-11 grab a coffee and save 3NT.

I have about 20 thermos’ at home that just can’t fit a cappuccino from 7-11. This thermos holds my full cup of coffee (full capacity of 450mL) It has a double-layer stainless steel design to insulate both hot and cold drinks. It’s also got a handy little silicon tab that helps to keep the drink from spilling and makes it easy to hang on a lanyard, especially when my hands are full.

Click here if ya wanna jump on the bandwagon too! (https://pse.is/3q9qjr)

早上起床泡杯咖啡，正要開始工作時...突然間電話響了，寶寶哭了，又到了換尿布、修理玩具以及做飯的時間了。身為在家工作的母親，都是在多件事情同時進行的情況下完成工作。但讓我堅持下去的動力是那杯看似微不足道的熱咖啡。

有了Mosh！ 保溫杯真是太棒了！即使我忙忘了咖啡的存在，幾個小時後，咖啡還是能夠熱騰騰的。 (https://pse.is/3q9qjr)

對的，我也加入了使用復古且新潮設計的保溫杯行列，因為它又美又好用，拿起來就是有種幸福感。我特別喜歡原色，它們很大方又百搭，跟服裝總能呼應或撞色，既實用又時尚的配件，媽媽最愛帶它到超商買咖啡，自備杯子既環保也能節省 3塊台幣！Why Not?

家裡原有幾個保溫瓶，但總是沒辦法完全裝進超商賣的卡布奇諾。這個保溫瓶可以裝滿一整杯咖啡（大容量 450 毫升） 它採用雙層不銹鋼設計，可以保持冷熱飲品的溫度。它還有一個方便的小矽膠標籤，有助於防止飲料灑出，並可以毫不費力的掛在掛繩上。尤其是當媽媽的已經沒有手再拿東西的時候。

雖然我超愛到我們家附近的公園運動散步，但最近的天氣在外面總是很熱。有了Ｍosh！現在可以把Kaka最喜歡的冷飲放在瓶子裡，讓她在公園裡玩耍累了之後喝上一口，那個滿足的笑容實在是太可愛了。一系列不同的顏色，適合家庭裡的每個人都挑一色，一起撞色時尚！

如果你有覺得這個保溫瓶又潮又實用的話，點擊以下連結就可以購買囉！ (https://pse.is/3q9qjr)

Get up, make a cup of coffee, then the phone rings, the baby cries, it’s time to change diapers, fix a toy, make a meal. Being a mother working from home, there’s not a lot of time to finish a task uninterrupted. But one thing that keeps me going is that hot coffee.

It’s a good thing I got this Mosh! Thermos, it helps to keep my coffee nice and hot, even when it’s been forgotten for a few hours. (https://pse.is/3q9qjr)

Yup that’s right, I got on the bandwagon and joined the million+ people that fell in love with this vintage American milk bottle design. I love primary colors, they make a nice accessory to get to 7-11 grab a coffee and save 3NT.

I have about 20 thermos’ at home that just can’t fit a cappuccino from 7-11. This thermos holds my full cup of coffee (full capacity of 450mL) It has a double-layer stainless steel design to insulate both hot and cold drinks. It’s also got a handy little silicon tab that helps to keep the drink from spilling and makes it easy to hang on a lanyard, especially when my hands are full.

While I love that we have amazing parks near our house, it’s always so hot outside. Now I can just put Kaka’s favorite cold shake in the thermos and give her a sip after she’s running around the park with that infectious smile. There’s 6 different colors, one for every person in the family!

Click here if ya wanna jump on the bandwagon too! (https://pse.is/3q9qjr)

Lai Yee's Kitchen - Nutella Bars

Another Spoil-Your-Kids-Day kind of dessert for Friday movie night. They were craving for Nutella and so I am making Nutella bars for them. It is so easy to prepare and no baking is needed. Let's do it!

Ingredients for 8-9" square tray/bowl :
- 1 pack of Digestive biscuits, pounded
- 1 cup of dark chocolate chips or any baking chocolate
- 1/2 cup maple syrup or sugar. I like them less sweet, so I had reduced to 1/4 cup
- 1/2 cup butter, melted
- 5 tbsp Nutella
- 2 tbsp peanut butter (optional)

Add-ons: you can always add hazelnuts, coconut powder or almond flour into the crust for more nutty flavour. Have fun!

I did not show u where I have added the peanut butter in the video. But you may add between the crust base and the chocolate layer. I left them in the freezer for about 1hour. It was delicious. So nice with a cup of coffee or tea.

Have a great weekend everyone.
Love, Peace and Chocolate :P

#Melindalooi #melcooks #lalacooks #mikacooks #fashionchef #nutellabars #OOTD #junglethemed

I am wearing @melindalooirtw animal print jersey dress. Lala is wearing @melindalooicouture

丸山珈琲から発売のTasty Japanオリジナルコーヒーバッグ「Tastyブレンド」（ https://www.maruyamacoffee.com/ec/feature/5529 )を使った美味しい珈琲ドリンクをお届けします〜！バリスタ世界大会準優勝の鈴木樹さん（丸山珈琲）監修のオリジナルアレンジレシピ2種。珈琲本来の苦味と旨味、焼酎の芳醇な香りが合わさった香り高い一杯「大人のカルーアミルク」、そしてみかんとコーヒーのハーモニーが抜群で、さっぱり美味しい「シトラス・コーヒー・ソーダ」！おしゃれドリンク2種、ぜひおうちでも作ってみてくださいね♪

大人の珈琲アレンジ2選〜コーヒーを愛するあなたへ〜/ Coffee arrange recipes
■大人のカルーアミルク
1杯分

材料：
テイスティジャパンコーヒーバッグ　1袋
芋焼酎（赤霧島推奨）　30~80ml
塩　
黒蜜　9g
牛乳　100ml

作り方
1.コーヒーバッグに、焼酎を注ぎ30分〜1時間常温で抽出する。
2.コーヒーバッグを取り出しておく。（コーヒーバッグは取っておく）
3.グラスの縁を水または牛乳で濡らし、塩でスノースタイルにする。
4.(3)に黒蜜、(2)を加えよく混ぜる。
5.フレンチプレスなどの器具で、冷たい牛乳でフォームミルクを作り、しっかりと泡立てる。
6.(5)のミルクを全量注ぐ。（できるだけ表明が層になるよう）
7.(2)で取っておいたコーヒーバッグを破り、粉を取り出し、表面に振りかけたら、完成！


■シトラス・コーヒー・ソーダ
1杯分

材料：
テイスティジャパンコーヒーバッグ　1袋
水　100ml
みかんのドライフルーツ　30g
砂糖　30g
レモン果汁　半分
ソーダ　40ml
レモンスライス　1枚
氷

作り方：
1.みかん・砂糖・レモン果汁を鍋に入れ、火にかけ、2〜3分煮詰めて冷まし、みかんシロップを作る。粗熱が取れたら冷蔵庫で冷ましておく。
2.コーヒーバッグに水を注ぎ、全体が湿るように馴染ませ、冷蔵で1晩置き、コールドブリューコーヒーを作る。
3. グラスに(1)のみかん果肉3つ、みかんシロップ7g、氷、ソーダの順番で注ぐ。
4. 層になるように静かに(2)のコールドブリュー40mlを注ぐ。
5. スライスレモンをグラスに飾り付けたら、完成！


===


Coffee arrange recipes
◆Kahlua with milk
Servings: 1 cup

INGREDIENTS
1 Tasty Japan coffee bag
30-80ml sweet potato Shochu
Some salt
9g brown sugar syrup
100ml milk

PREPARATION
1. Pour Shochu over the coffee bag in a bowl. Leave for 30 minutes to 1 hour at room temperature.
2. Remove the coffee bag. Keep the bag for later.
3. Salt the rim of a glass with water or milk.
4. Pour brown sugar syrup and coffee Shochu (2) into the glass. Mix well.
5. Using a French press, froth the milk (cold).
6. Pour the milk (5) into the glass.
7. Break the coffee bag (2) and sprinkle with some coffee on top.
8. Enjoy!

◆Citrus Coffee Soda
Servings: 1 cup

INGREDIENTS
1 Tasty Japan coffee bag
100ml water
30g dried oranges
30g sugar
1/2 lemon juice
40ml soda
1 lemon slice
Some ice

PREPARATION
1. To make orange syrup, heat dried oranges, sugar, and lemon juice in a pot. Simmer for a few minutes. Let cool. Keep it in the refrigerator.
2. To make cold brew coffee, pour water over the coffee bag in a bottle. Leave in the refrigerator overnight.
3. Put 3 pieces of orange (1), orange syrup (7g), ice, and soda in a glass.
4. Pour the cold brew coffee (40ml) into the glass. Try to make a coffee layer.
5. Put a lemon slice.
6. Enjoy!

---

#TastyJapan #レシピ

MUSIC Licensed via Audio Network

濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.

Sesekali try kek tornado keju ni, fuhh memang kaw-kaw sedap dia.. Rasa manis coklat ganache, creamy dengan kek yang moist tu..kena pulak makan bila terus keluar dari peti ais tu, memang puas hati lahh! ?

Resepi Kek Tornado Krim Keju Viral, Kek Tiga Layer Pasti Mengancam Selera

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kek Tornado Krim Keju

Bahan-bahan (Kek Coklat)

175 gm tepung gandum

55 gm serbuk koko

2 biji telur

1 sb serbuk penaik

1 sb soda bikarbonat

95 gm mentega cair

1 sb esen vanila

1 sb ovalet

130 gm gula kastor

3 gm serbuk kopi + 120 ml air (larutan kopi)


Bahan-bahan (Coklat Ganache)

250 gm coklat susu coin 

250 gm krim putar

2 sb mentega


Bahan-bahan (Krim Keju)

200 gm krim keju

1 sb esen vanila

100 ml krim putar

1/2 cwn gula aising


Cara memasak

1. Kek Coklat: Gunakan mesin pengadun, masukkan telur, gula kastor bersama-sama mentega cair sehingga sebati.

2. Kemudian, masukkan ovalet dan pukul sehingga campuran kelihatan sedikit kembang.

3. Masukkan esen vanila, larutan kopi ke dalam adunan.

4. Ayak tepung gandum, serbuk koko, soda bikarbonat, dan serbuk penaik. Kacau sebati dengan menggunakan teknik kaup balik.

5. Tuangkan adunan ke dalam acuan dan kukus sekurang-kurangnya 30-45 minit.

6. Keluarkan kek dan sejukkan seketika.

7. Krim Keju: Dengan menggunakan mesin pengadun, masukkan krim keju, krim putar, esen vanila, gula aising dan pukul sehingga campuran sebati.

8. Coklat Ganache: Masak coklat susu koin bersama mentega dan krim putar menggunakan kaedah double boil.

9. Masak sehingga coklat larut dan ketepikan.


Cara penyediaan

1. Potong kek coklat kepada dua bahagian dan letakkan kek ke dalam bekas.

2. Tuangkan coklat ganache dan paipkan krim keju mengikut citarasa masing-masing.

3. Kemudian, taburkan cip coklat sebagai penambah rasa kepada kek.

4. Kek Tornado Krim Keju siap untuk dihidangkan.


//English
--------------------------------------------------------------------------------------------

Viral Tornado Cheesecake Recipe, 3 Layers of Pleasure Indulgent Cake

You must try this delicious Tornado Cheesecake. Enjoy layers of irresistible sweet, creamy and rich taste of moist chocolate cake, cream cheese and chocolate ganache. Taste better when its cold!

Tornado Cheesecake Recipe
 
Ingredients (Chocolate Cake)

175 gm wheat flour

55 gm cocoa powder   

2 eggs

1 tbsp of baking powder

1 tbsp of soda bicarbonate

95 gm melted butter

1 tbsp of vanilla essence

1 tbsp of ovalette

130 gm castor sugar

3 gm coffee powder + 120 ml water (coffee solution)


Ingredients (Chocolate Ganache)

250 gm milk chocolate coins

250 gm whipping cream

2 tbsp of butter


Ingredients (Cream Cheese)

200 gm cream cheese

1 tbsp of vanilla essence

100 ml whipping cream

1/2 cup of icing sugar


Cooking methods 

1. Chocolate cake: Using a mixer, beat eggs, castor sugar, and melted butter until well mixed.

2. Add ovalette and continue to beat until the mixture appears a bit fluffy.

3. Put in vanilla essence and coffee solution into the mixture.

4. Sieve wheat flour, cocoa powder, soda bicarbonate, and baking powder into the mixture. Here, start combining the mixture using the folding technique.

5. Finally, pour the batter into the cake mold and steamed the cake for at least 30-45 minutes. 

6. After the cake is cooked, remove it from the heat and let it chill for a while.

7. Cream cheese: Using a mixer, beat cream cheese, whipping cream, vanilla essence, and icing sugar until rising and fluffy.

8. Chocolate ganache: Heat milk chocolate coins with butter and whipping cream using the double boil technique.

9. Stir until all the chocolate melts and set them aside.


Preparation

1. Slice the cake into two and put them into a cake container. 

2. Pour in chocolate ganache and pipe the cream cheese according to liking.

3. Then sprinkle some chocolate chips to enhance the taste.

4. Tornado Cheesecake is now ready to be served.


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