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

之前做咗呢個朱古力蛋糕比朋友嘅媽媽生日
大家都話好想學👋🏼🥳

連埋一個咁高質嘅蛋糕模
價位當然係貴少少
暫時只開一班
有興趣就WhatsApp我啦😁
https://wa.me/message/5GLZFWOIQQ5HB1

💕 Chez la Vie ❤️紅心朱古力旅行蛋糕 ~ Nordic Ware 心心版(實習) + 朱古力橙皮法式曲奇(示範）

👩🏻母親節❤️
5月9日(星期日) 1530 - 1830 🈵️🈵️

地點 ：Chez la Vie ~ baking studio
銅鑼灣 (詳細地址容後公布，鄰近時代廣場）

課程內容：
🎀 少牛油、少甜朱古力旅行蛋糕 (實習）
🎀 Nordic Ware 蛋糕模具使用及保養方法
🎀 士多啤梨、紅莓朱古力淋面技巧
🎀 朱古力蛋糕裝飾技巧
🎀 朱古力橙皮法式曲奇 (示範，即場試食）
🎀 令曲奇外脆內軟的製作秘訣、選糖知識等等
*此課程會專用法國Valhrona頂級Grand Cru朱古力

學費會包一個🇺🇸Nordic Ware 心型蛋糕模 (尺碼如圖，夠8-12個人份量）

#BakewithVie

💝 Edible Beauty 👩🏻‍🍳 Bake with Vie 💕
laVie甜品. 生活 IG⏩ http://instagram.com/chez_la_vie
每日好便當 IG⏩ http://instagram.com/daydayho.bento
FB▶️ https://m.facebook.com/chezlavieestbelle/

這陣子在家工作呆在家的壞處就是，會很容易手一滑敗家啊！

而這些只是其中部分的敗物🙈

為了方便大家敗家，我已把敗物連結貼在post最底（往下拉），請享用。

🇯🇵 代表：
💸 like-it 洗菜/洗米筲箕 灰白各一
💸 家事問屋 不鏽鋼刻度材料碗 大小兩套
💸 ENDO White Thumb 職人用布丁模 + 迷你tart模

From 🇺🇸:
💸 Nordic Ware 鋁烤盤
💸 玫瑰金USB叉電打火機

這陣子因為疫情心情經常七上八落，只能靠敗家平衡一下啊 (攤手）

#花錢無罪敗家有理

———————
Follow我的IG 📍📸
https://instagram.com/kikidaydreaming
@kikidaydreaming

訂閱我的YouTube頻道🎥
https://www.youtube.com/user/kikidaydreaming

敗家傳送門➡️➡️➡️

https://item.rakuten.co.jp/arny-barney/like-bowl/

https://item.rakuten.co.jp/stst/ek259-00-0001-b546/?s-id=bk_sp_item_image_n

https://item.rakuten.co.jp/inoue/10013705/

https://item.rakuten.co.jp/majimaya/10006031/

https://item.rakuten.co.jp/tenpos2/wt-120000150/

https://food52.com/shop/products/3578-nordic-ware-prism-aluminum-baking-sheets

https://food52.com/shop/products/6692-usb-lighter-company-usb-rechargeable-lighter

美國Nordic ware春夏水果塔型烤模(金色)$1180
Nordic Ware Spring & Summer Copper Collection Fruit Tartine Baking Pan
現貨1個
想要私訊
—————-
尺寸:約直徑22.5公分X高4.5公分
Length: 8.84-Inch, width: 8.84-Inch, Height: 1.78-Inch
6 cups
total 8.84-Inch diameter by 1.78-Inch
Made in USA.
PS>美國Nordic ware烤模, 在運送過程中難免會有磨損到(烤漆款特別明顯), 建議高標(完美)者請到實體通路購買呦, 謝謝!!!

⬇️⬇️English recipe follows⬇️⬇️
光波爐芝士煙肉大蝦焗薯蓉

材料：
薯仔5個
芝士5片
牛奶50毫升
煙肉100克
急凍鳳尾蝦10隻

（少量鹽調味）

程序：
1. 薯仔，清水洗淨，預備1鑊水，放薯仔，大火滾起後，烚10分鐘。
2. 鳳尾蝦，清水解凍。
3. 薯仔已烚了10分鐘，用筷子試一試是否已腍身，如果未夠腍，再烚多5分鐘。
4. 薯仔已烚好，熄火，夾起放碟上，攤凍。
5. 蝦，已解凍，倒去水分，加入粗鹽半茶匙乸3分鐘，去除雪味及加入少許鹹味。
6. 煙肉，打橫切一半，打橫切1厘米1條，放碟上。
7. 放煙肉入光波爐，用250度，焗15分鐘。
8. 蝦，清水沖洗乾淨，擎乾水，用廚紙索乾。
9. 薯仔已攤凍，去皮，壓爛，加入：
a. 芝士2片，攪勻
b. 鹽半茶匙，攪勻
c. 牛奶50毫升，攪勻
10. 薯蓉，倒入玻璃盤內。
11. 煙肉已焗好，取出，放薯蓉入光波爐，用250度，焗30分鐘。
12. 薯蓉已焗至金黃色，打開蓋，芝士撕開一條條，放上面，煙肉鋪上面，再焗餘下的時間。
13. 蝦，再用廚紙索乾，加入少量鹽及少量生粉，撈勻。
14. 打開光波爐，排好蝦在薯蓉上，再焗餘下的時間。
15. 蝦已轉橙色，表示已焗熟。
16. 完成，可享用。

Cheesy mashed potatoes with bacon and shrimps

Ingredients:
Potatoes 5 Nos.
Cheese 5 slices
Fresh milk 50ml
Bacon 100g
Frozen pheonix~tailed shrimps 10 Nos.

(Little salt for seasoning)

Steps:
1. Potatoes, get it rinsed. Put potatoes in a wok of water. Heat up at high flame. Soak for 10 minutes after boils up.
2. The shrimps, defrost with tap water.
3. Potatoes have been soaked for 10 minutes, use a pair of chopsticks to check if they are soft enough. If not, soak for 5 minutes more.
4. Potatoes have been soaked well, turn off fire. Put them on plate and wait for cooling down.
5. Shrimps have been defrosted, pour away water. Season with cooking salt 0.5 tsp for 3 minutes to remove unpleasant smells and add some salty taste to it.
6. Bacon, halfly cut horizontally. Cut it with 1 cm wide horizontally. Put on plate.
7. Put bacon in halogen cooking pot. Bake at 250 C for 15 minutes.
8. Shrimps, rinse with tap water. Hang dry. Dry with kitchen towel.
9. Potatoes have been cooled down, get them peeled and squashed. Add:
a. Cheese 2 slices, mix well
b. Salt 0.5 tsp, mix well
c. Fresh milk 50ml, mix well.
10. Mashed potatoes, is to be put in a glass ware.
11. Bacon, has been baked well, take it out. Put potatoes into cooking pot, bake at 250 C for 30 minutes.
12. Mashed potatoes has been baked into colour of golden yellow, take up lid. Put sliced cheese and bacon on top. Continue baking for the rest of time.
13. Shrimps, dry with kitchen towel again. Season with little salt and tapioca starch, mix well.
14. Open the cooking pot, put shrimps in row on top of mashed potatoes. Cook for the rest of time.
15. Shrimps have been turned into colour of orange, that means it has been cooked well.
16. Complete. Serve.

光波爐(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_SY8QnAqqmfGKYFvI-ScN6K
?這系列全部影片都有中英文翻譯

?氣炸鍋(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RlHOtCcl-2GcIAvviVK7Oe
?這系列全部影片都有中英文翻譯

焗薯蓉（光波爐氣炸鍋大比拼）https://youtu.be/G-yQ3NUNFdU

特色小食??甜品糖水?咖哩?https://youtube.com/playlist?list=PLkU_SdeTtB_QpH2ff0e37WtCe30Du7eO7
?這系列全部影片都有中英文翻譯

Cheesy Mashed Potatoes with Bacon & Shrimps?Rich, Smooth, Filling, Delicious?
芝士煙肉蝦薯蓉
濃滑飽肚好味

Shrimp Mashed Potatoes
(蝦薯蓉)

発酵バターの香りにはちみつレモンが美味しいパウンドケーキ
普通のパウンド型でも出来ます(分量は↓)

使った型(ノルディックウェア ハニーコンボ ハニカム)↓
https://a.r10.to/hwvpLp


【材料】
ノルディックウェア ハニカム型
・全卵　5個(260g程度)
・グラニュー糖　100g
・はちみつ　100g
・薄力粉　200g
・アーモンドパウダー　50g
・ベーキングパウダー　5g
・レモンの皮のすりおろし(あれば)　レモン1個分
・レモン汁　30ml
・リモンチェッロ(あれば)　10ml
・バター(あれば発酵バター)　250g

パウンド型
・全卵　2個(100g程度)
・グラニュー糖　40g
・はちみつ　40g
・薄力粉　80g
・アーモンドパウダー　20g
・ベーキングパウダー　2g
・レモンの皮のすりおろし(あれば)　レモン1/2個分
・レモン汁　12ml
・リモンチェッロ(あれば)　4ml
・バター(あれば発酵バター)　100g


【準備】
・型に離型油を塗っておくか、パウンド型の場合は敷き紙を敷いておく
・湯専用のお湯(70℃前後)を用意する
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・バターは溶かして使う(薄力粉を混ぜるのと平行くらい、70℃くらいに温め最後は予熱で溶かす)
・オーブンを170℃に予熱する


【作り方】
1.　ボウルに卵を入れて溶き、グラニュー糖を混ぜはちみつを加えて湯煎にかけ、混ぜながら温めはちみつを溶かす
2.　30℃前後になったら湯煎からはずして薄力粉、アーモンドパウダー、ベーキングパウダーをふるい入れ、ざっくり粉っぽさがなくなるまで混ぜる
3.　レモンの皮のすりおろし・レモン汁・リモンチェッロを加えて混ざるまでさっと混ぜる
4.　溶かしたバター(出来れば70℃くらいに調整する)を加え、ゆっくり混ぜてなめらかに乳化(一体化)させる
5.　型に流し170℃に予熱したオーブンで40分を目安に、竹串をさして生地がついてこなければ焼き上がり

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【動画でよく使ってる調理器具】
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アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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

▼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/

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↓using translation software.

[Material]
Nordic ware honeycomb type
・5 whole eggs (about 260 g)
・Granulated sugar 100 g
・Honey 100 g
・Cake flour 200 g
・50 g almond powder
・Baking powder 5g
・Grated lemon peel (if you have) 1 lemon
・Lemon juice 30 ml
・Limoncello (if you have) 10 ml
・Butter (Fermented butter if you have it.) 250 g

pound type
・2 whole eggs (about 100 g)
・Granulated sugar 40 g
・Honey 40 g
・Cake flour 80 g
・20 g almond powder
・Baking powder 2g
・Grated lemon peel (if you have) 1/2 lemon
・Lemon juice 12 ml
・Limoncello (if you have) 4ml
・Butter (Fermented butter if you have it.) 100 g


[preparation]
・Grease the mold with oil or cover it with baking paper if you are using a pound cake mold.
・Prepare special hot water (Around 70 ° C).
・Sift and use weak flour, almond powder and baking powder.
・Melt butter (Warm it to around 70 ° C so it is parallel to mixing the weak flour and melt it in the preheating at the end.).
・Preheat the oven to 170 ° C.


[How to make]
1.Put an egg in a bowl and beat it. Mix granulated sugar, add honey and warm it in hot water. Heat it while mixing it and melt the honey.
2.When it becomes around 30 ° C, remove it from the hot water and sift in weak flour, almond powder and baking powder. Mix it until the powdery feel is gone.
3.Add the grated lemon peel, lemon juice and limoncello and mix quickly until it is mixed.
4.Add melted butter (If possible, adjust to about 70 ° C.) and mix it slowly to emulsify (integration) it smoothly.
5.Pour it in the mold and bake it for around 40 minutes in an oven preheated to 170 ° C. Poke it with a bamboo skewer and it will be complete if the mixture does not stick.

⬇️⬇️English recipe follows ⬇️⬇️
光波爐焗豬扒飯：

材料：
豬扒3塊
蕃茄2個
雞蛋3隻
茄汁
冷飯3碗
芝士2塊

處理：
1. 豬扒，清水解凍。
2. 解凍後，用鹽醃3分鐘，去除雪味及腥味，及加入少許鹹味。
3. 清水沖洗乾淨，擎乾水，用廚紙索乾。
4. 豬扒用刀背拍鬆。
5. 豬扒調味：
a. 豉油1湯匙
b. 紹興酒1茶匙
c. 生粉1/2茶匙
d. 薑汁
撈勻，醃15分鐘。
6. 蕃茄切去椗，輕手在皮上十字。
7. 放蕃茄入滾水2分鐘，即時浸入凍水，搣去表皮。
8. 蕃茄，1個切開6份。

烹調：
1. 大火在鑊中燒熱1湯匙油。
2. 放豬扒落鑊。
3. 煎了2分鐘，轉中火，轉一轉位置。
4. 反轉豬扒，煎多2分鐘。
5. 中火燒熱2湯匙油，準備炒飯。
6. 打勻雞蛋，倒落鑊。
7. 放冷飯，快炒，加入1/3茶匙鹽，炒勻至乾身，放入玻璃器皿。
8. 白鑊爆香蕃茄，加入大量茄汁及250毫升水煮滾，加入1茶匙鮑魚汁或茄汁，再加入1茶匙糖，加入生粉芡收汁。
9. 放豬扒在炒飯上。
10. 放蕃茄，淋蕃茄汁在豬扒上面。
11. 光波爐，用250度焗15至20分鐘。
12. 焗了5分鐘，放芝士，繼續焗。
13. 完成。

Pork chop rice with halogen cooking.pot:

Ingredients:
Pork chop 3 pcs
Tomatoes 2 Nos.
Eggs 3 Nos.
Tomato ketchup
Rice (cold) 3 bowls
Cheese 2 slices

Preparation:
1. Pork chop, defrost with tap water.
2. Season pork chop with cooking salt after defrost for 3 minutes to remove unpleasant smells and tastes and add some salty taste.
3. Rinse thoroughly, hang dry and dry with kitchen towel.
4. Beat well the pork chop.
5. Season pork chop:
a. Light soya sauce 1 tbsp
b. Shaoxing wine 1 tsp
c. Tapioca starch 1/2 tsp
d. Ginger juice
Mix well. Season for 15 gminutes.
6. Cut away the anchor of tomatoes. Cut a cross on the surface of tomatoes.
7. Soak tomatoes in boiled~up water for 2 minutes. Then put into tap water immediately to remove the peel.
8. Tomatoes, each one is to be divided into 6 shares.

Steps:
1. Heat up 1 tbsp oil at high flame in wok.
2. Put pork chop into wok.
3. Turn to medium flame after frying for 2 minutes.
4. Flip over pork chop, fry for 2 minutes more.
5. Heat up 2 tbsp oil at medium flame, get ready for frying rice.
6. Beat eggs well. Pour egg syrup into wok.
7. Put rice in wok. Fry the rice well in about 2 minutes. Add 1/3 tsp salt and continue frying until rice is not sticky. Put into a glass ware.
8. Fry tomatoes in wok with no oil. Boil up a lot of tomato ketchup and 250ml water, put 1 tsp abalone sauce or tomato ketchup, and 1 tsp sugar, then put tapioca sauce to make the sauce thick.
9. Put pork chop on fried rice.
10. Put tomatoes and tomato sauce on top of pork chop.
11. Halogen cooking pot, bake at 250 C for 15~20 minutes.
12. Put cheese after baking for 5 minutes. Continue baking.
13. Serve.
大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

急凍肉(系列)70條影片
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TTkczPwEsakG3oIIAQD7tV