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同時也有27部Youtube影片,追蹤數超過21萬的網紅Ciao! Kitchen,也在其Youtube影片中提到,經典卡士達草莓塔包括酥脆的香草塔皮,三種不同內餡:萊姆杏仁奶油餡、薄荷卡士達醬、覆盆子果醬,跟主角:滿滿的新鮮草莓。趁著現在還是草莓季,趕快來做超迷人草莓塔! 食譜:https://ciao.kitchen/strawberry-custard-tart/ 利用這回食譜第一次使用買了很久終於開箱...
「lime zest」的推薦目錄:
- 關於lime zest 在 我爱大马美食 I Love Malaysian Food Facebook 的最讚貼文
- 關於lime zest 在 Facebook 的精選貼文
- 關於lime zest 在 Facebook 的最佳貼文
- 關於lime zest 在 Ciao! Kitchen Youtube 的精選貼文
- 關於lime zest 在 Savoury Days Kitchen Youtube 的最佳解答
- 關於lime zest 在 Tasty Japan Youtube 的最佳貼文
- 關於lime zest 在 3 Ways to Zest a Lime - wikiHow 的評價
- 關於lime zest 在 Lime and Zest Kitchen 的評價
lime zest 在 Facebook 的精選貼文
最近在研究米布丁,由於顧問了一間飯糰店 🍙
正是夏天,芒果滿街都是,逛一趟市場都能聞到飄散在街道上的芒果香氣🥭
不知要做什麼還是不自覺買了兩斤回來,後來想到芒果🥭,想到米飯🍚,接著又想到椰奶 🥥
於是,做一個 #芒果椰奶米布丁 的念頭就出來了
嘗試了幾次之後找到了黃金的配方
煮熟米飯1公斤
鮮奶 800公克
奶油 100公克
二砂糖 150公克
好的鹽巴 10公克
香草精 5公克
煮滾之後慢慢收乾,狀態跟很稀的燉飯差不多,煮好之後攤平倒在平盤上封上保鮮膜進冰箱冷卻約一小時(記得要平!)
接著切芒果丁,跟萊姆皮萊姆汁與少許五香粉混合
再來把一整罐 #小磨坊 的椰奶與削下來的芒果皮煮滾後,過濾取出的椰奶進冰箱冷卻
最後把冷卻好的米布丁與椰奶混合,接著加入100公克打發的鮮奶油即可與切丁的芒果一起擺盤🤙🏿🤙🏿🤙🏿
—
I still remembered when I was in London and I laid 7 pounds for a piece of way below average standard mango 🥭
Back here in Taiwan 🇹🇼 the quality of mango is amazingly nice, the fragrance of it is very unique from other fruits. And the sweet and sour taste of it is balanced and the texture is soft and it just melts in your mouth.
Anyway it really is sth that we Taiwanese expect on a hot summer day, we put it on shaved ice with condensed milk, make fruit tea out of it, layered cake with it and loads of cream.
Now I’m running a Onigiri 🍙 shop in Taipei and I was wondering wht kinda dessert can I make with rice. And the idea of this coconut milk rice pudding with mango popped right in to my mind.
I diced up the mango and mix it with lime zest & juice, and the secret is to put a sprinkle of 5 spice to give it that nice aroma. Rice is from the east part of Taiwan, short grain and stored in fridge for over an year. The. Simply boil with sugar/salt/vanilla/butter and cook just like risotto but a bit runny.
Then out in a tray and cooled to core temp at around 8-10 (easier to combine with whipped cream and coconut milk).
The skin and pit of mango I don’t waste, I boil with coconut milk to extract the mango flavor and then just combine cooled rice and mango together.
Simple but full of details, defoly worth a try 🤙🏿🤙🏿🤙🏿
lime zest 在 Facebook 的最佳貼文
👩🏻🍳 #為食B琦有煮意 之 #端午做節食乜好 ?
😋 公假一整個悠閑下午由5pm 開始,可以傾吓偈食吓嘢,chill 下開枝白酒🥂⋯ #餐前小食 少不了!
👸🏻 #新手人妻 秘技公開 #蟹肉牛油果他他 #有辣有唔辣
Version 1️⃣ 🌶🥑🦀
#Avocado ,明太子,蟹肉全部直接mix in, 一蘭拉麵Chilli powder, 椒鹽, lemon juice & zest, blk pepper
Version 2️⃣ 🍋🥑🦀
#Avocado 日本蟹醋mix蟹肉圍邊,另一半蟹肉直接mix in, 紅蔥頭mince, 紅&橙甜椒mince, 椒鹽, lime juice & zest, blk pepper
💁🏻♀️ 溫馨提示:整完即食最好,耐咗出水/變黑就無咁nice啦😉 不過其實一放上枱就立即無曬⋯手快有🤣
😍🍽🤩
#foodlovers #cookingwithlove #cookingideas #chefmode #homemadefood #foodie
#自家煮 #簡單健康零失敗 #appetizer #guacamole
lime zest 在 Ciao! Kitchen Youtube 的精選貼文
經典卡士達草莓塔包括酥脆的香草塔皮,三種不同內餡:萊姆杏仁奶油餡、薄荷卡士達醬、覆盆子果醬,跟主角:滿滿的新鮮草莓。趁著現在還是草莓季,趕快來做超迷人草莓塔!
食譜:https://ciao.kitchen/strawberry-custard-tart/
利用這回食譜第一次使用買了很久終於開箱的「洞洞塔圈」,關於這種塔圈的使用心得跟優缺點分析,當然包括詳細食譜,都在部落格文章內喔!
食材 / Ingredients :
可做6吋塔一個 / Make One 6 inch Tart 。
洞洞塔圈尺寸:17cm (直徑) x 3cm (高);Perforated Tart Ring: 17cm Diameter x 3cm Height
法式香草甜塔皮 / French Vanilla Tart Crust :
65g 無鹽奶油 / unsalted butter
¼ 小匙 香草醬 / vanilla paste
45g 糖粉 / icing sugar
22g 全蛋(室溫) / whole egg, room temperature
11g 杏仁粉 / almond flour
110g 低筋麵粉或中筋 / cake flour or all purpose flour
¼ 小匙 鹽 / salt
檸香杏仁奶油餡 / Lime Almond Cream Filling :
50g 無鹽奶油 / unsalted butter
50g 砂糖 / sugar
50g 室溫全蛋 / whole egg, room temperature
50g 杏仁粉 / almond flour
¼ 小匙 香草醬 / vanilla paste
¼ 顆 萊姆或檸檬皮屑 / lime or lemon zest
卡士達醬(薄荷口味) / Mint Custard Cream (Pastry Cream):
2 顆 蛋黃 / egg yolk
50g 砂糖 / sugar
16g 低筋麵粉 / cake flour
170g 全脂牛奶 / whole milk
4~5片 薄荷葉 / mint leaves (也可省略做原味卡士達醬)
12g 無鹽奶油 / unsalted butter
50~60g 覆盆子果醬 / raspberry jam :
新鮮草莓 / fresh strawberries
薄荷葉 / mint leaves (裝飾/decorative purpose)
時間標記:
00:00 開頭
00:16 品項介紹
00:48 開頭OP
01:37 塔皮麵團
04:41 萊姆杏仁奶油餡
06:33 塔皮整形
08:37 薄荷卡士達醬
10:47 烤塔皮
12:52 磨皮奧義
13:39 擠餡
14:36 草莓裝飾
16:30 試吃
-----------------------------------------
追蹤巧兒灶咖 Ciao! Kitchen 看更多影音圖文食譜、料理科學與烘培技巧分享!
Facebook: https://www.facebook.com/myCiaoKitchen/
Instagram: https://www.instagram.com/ciao_kitchen/
Website: https://ciao.kitchen/
-----------------------------------------
#過年甜點
#情人節甜點
lime zest 在 Savoury Days Kitchen Youtube 的最佳解答
INGREDIENTS (18 x 23 cm square pan)
50 grams unsalted butter
50 grams cream in a coconut cream can (leave it cold in fridge and get the cream fat on top)
300 grams Marshmallow
220 - 250 grams coconut powder
100 - 130 grams almonds
70 - 90 grams cashew nuts
50 grams young coconut flesh - dried
2 tbsp lime zest
----------
Mời các bạn xem danh sách các nguyên liệu và (RẤT NHIỀU) LƯU Ý QUAN TRỌNG trong công thức viết tại blog Savoury Days nhé: http://www.savourydays.com/video-cach-lam-nougat-chanh-dua-it-ngot/
lime zest 在 Tasty Japan Youtube 的最佳貼文
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
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lime zest 在 Lime and Zest Kitchen 的推薦與評價
Lime and Zest Kitchen, Butuan City. 5534 likes · 13 talking about this · 5188 were here. Fresh and Crisp restaurant that features classical dishes from... ... <看更多>
lime zest 在 3 Ways to Zest a Lime - wikiHow 的推薦與評價
Feb 13, 2015 - The zest of a lime is the outer green layer of peel, which contains fragrant and flavorful oils. Lime zest adds intense flavor to cocktails, ... ... <看更多>