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在sift paper這個產品中，有15篇Facebook貼文，粉絲數超過21萬的網紅里先生 MrMiles.hk - 里數攻略 信用卡酒店旅遊優惠情報，也在其Facebook貼文中提到， 【WeLab優惠】用WeLab買麵包餅店 買滿HK$20可享HK$10現金回贈！ 🎯優惠詳情：MrMiles.hk/welab-promo/ 🔥WeLab開戶優惠：MrMiles.hk/welab-bank/ (5%食肆+用里先生獨家優惠碼「JAMRMS」成功開戶即賺HK$250，無需存款無需簽賬...
　同時也有170部Youtube影片，追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART，也在其Youtube影片中提到，ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです 【材料】 18cmパウンド型 ・バター 100g ・きび砂糖orグラニュー糖 70g ・はちみつ 15g ・塩 ちょっぴり ・卵黄 2個 ・全卵 1個 ・薄力粉 60g ・アーモンドパウダー 30g ・ベーキングパウダー ...

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sift paper 在 里先生 MrMiles.hk - 里數攻略 信用卡酒店旅遊優惠情報 Facebook 的最佳貼文

里先生 MrMiles.hk - 里數攻略 信用卡酒店旅遊優惠情報 By 里先生 MrMiles.hk - 里數攻略 信用卡酒店旅遊優惠情報

2021-05-07 11:17:07 有 32 人按讚
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【WeLab優惠】用WeLab買麵包餅店 買滿HK$20可享HK$10現金回贈！

🎯優惠詳情：MrMiles.hk/welab-promo/
🔥WeLab開戶優惠：MrMiles.hk/welab-bank/ (5%食肆+用里先生獨家優惠碼「JAMRMS」成功開戶即賺HK$250，無需存款無需簽賬)

WeLab Bank又出咗新優惠啦！今次呢個優惠超級實用啊，只要用WeLab Debit卡去指定嘅麵包餅店消費滿HK$20，就會有HK$10現金回贈，買早餐好啱用！

基本上所有收卡code係麵包舖/餅店都有份！官網到仲有個「包」你有賞優惠嘅商戶列表，其實呢個表我諗係所有WeLab已知包店收卡MCC code，咁WeLab就寫咗出嚟(但其實我覺得唔止呢啲商戶有回贈)

A-1 BAKERY
東海堂
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麵包秀
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C'EST LA B
CHATERAISE
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Sift desserts
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THE PENINSULA BOUTIQUE
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UNCLE FONG BY MARIA'24
VIVE CAKE BOUTIQUE
榮華餅家
Yiu Hing Cake Shop
ZOE CAKE SHOP

(優惠由WeLab Bank獨立提供，WeLab Bank與任何麵包餅店間並無任何合夥、贊助、隸屬關係或其他安排。麵包餅店可全權酌情決定是否接受以WeLab Debt Card 結算付款。)
---
🔥里先生虛擬銀行獨家免存款開戶優惠：
1️⃣livi開戶優惠：MrMiles.hk/livi/ (8%網購回贈+3%利息+用里先生獨家邀請碼成功開戶即賺HK$250，無需存款無需簽賬)
2️⃣Mox開戶優惠：MrMiles.hk/mox/ (0.65%活期存款日日派息+用里先生邀請碼成功開戶賺額外HK$100回贈，需簽賬$100)
3️⃣ZA Bank開戶優惠：MrMiles.hk/za-bank/ (1%利息+用里先生邀請碼成功開戶賺額外HK$150回贈，需簽賬一次)

🔥盡快申請！免年費有得入環亞Lounge！AE Explorer卡舊客都食到迎新獎賞$800 cityusuper+經里先生申請埋附屬卡獨家額外$400：MrMiles.hk/explorer (遲啲拎卡會無咗迎新啊！)

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里先生 MrMiles.hk - 里數攻略 信用卡酒店旅遊優惠情報

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專注比較信用卡及酒店Staycation優惠?幫你搵出全城抵玩抵食抵買優惠！提供免費資訊及教學+獨家Promo Code，幫你慳到折扣優惠再賺埋信用卡積或里數回贈！
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sift paper 在 Facebook 的最佳貼文

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2021-01-27 12:00:00 有 23,836 人按讚
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過年知道大家都好想我較蒸糕，今次教大家椰汁年糕，我依個版本同傳統有小小唔同， 想知點整就記得睇了，記得交功課呀😁
高清版：https://youtu.be/9EWgIo9y6MQ

椰汁年糕
材料：
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒

做法：
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!

肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.

If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.

Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)

Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp

Garnish ingredient:
Chinese red date

Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan

Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.

2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.

3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.

4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.

5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.

6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.

7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**

8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.

9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.

10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.

11. Preheat the steam oven to 100C (212F).

12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.

13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.

14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.

15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.

DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.

16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.

17. Garnish with a red date by placing it in the center of the cake.

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sift paper 在 袁彩雲 Fiona Yuen Facebook 的最佳貼文

袁彩雲 Fiona Yuen By 袁彩雲 Fiona Yuen

2020-12-15 10:42:16 有 50 人按讚
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#BasqueBurntCheesecake :
200 g cream cheese (need to be room temperature)
70 g sugar
1x egg yolk
2x eggs
115 ml cream
5g cake flour/all purpose flour
The nice thing about this cheesecake is just to keep it simple, literally you don’t even need an electric hand mixer, simply a whisk will be good enough.

Preheat oven to 220degree Celsius (about 440 F)

First mix cream cheese with sugar, until it is smooth. (remember keep cream cheese in room temperature)
Blend 1 egg yolk into the mixture and stir well, to get the mixture nice and creamy.
Take another small bowl, crack two eggs and whisk.
Gradually whisk in egg into the mixture, mix nicely so it doesn’t get lumpy.
Slowly pour 115ml of cream and stir eventually until it turns to a smooth silky batter.
Almost there, sift cake flour and stir again.

Ok, I use my 5inches mini baking pan so I will be able make 2 cheese cakes, however the ideal size would be a 6inches round baking pan for this recipe.
Line a round baking pan with parchment paper. Press the parchment paper into the pan then pour the batter into it.
Bake for 20-25mins depends on how burnt you want the top to be.
Let it cool at lease 4-5hours before consuming.
At this season right now, I would just cover the baking pan with plate and put it outside on the patio table to cool, what you need to do is just to make sure to keep an eye on those wild animals and birds.

#Bonappétit!

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袁彩雲 Fiona Yuen

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世界那麼大，每天趣事那麼多，很想和你們分享
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sift paper 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2021-09-25 13:45:01 有 515 人看過 有 19 人喜歡
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ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです


【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・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
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

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

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片手浅型鍋(18cm)：https://amzn.to/2QzGXha
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ソースパン：https://amzn.to/2U9keuI
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牛刀：https://www.jikko.jp/fs/jikko/54803
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撮影機材
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※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/

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

↓using translation software.

[Ingredients]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

post-title
生かし屋 IKASHIYA CULINARY ART

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sift paper 在 cook kafemaru Youtube 的最佳解答

cook kafemaru By cook kafemaru

2021-09-08 19:40:44 有 42,446 人看過 有 1,708 人喜歡
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加えるバターをなるべくギリギリの量で沢山焼けるような。
そんな風に考えて作ったクッキーです。
まだまだバターがすぐにダレるこの時期には、面倒がらずに、生地をこまめに冷やしながら作ると、必ずうまくいきます＾＾
さくさくの音も楽しいクッキーです!

レシピは下にあります↓

フォロー&いいね!  も   お願いします!!!!!!
 twitter
https://twitter.com/cookkafemaru
 instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
右も左も分からずまだまだですが、毎日すこしずつ、まとめつつ書いています、良かったら遊びにきてください＾＾
https://ameblo.jp/28280807

==================================================

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/

「世界一作りやすいおうちスイーツ 」
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】Make 20 Cookies
50g unsalted butter
35g Powdered sugar
20g Egg yolk
vanilla oil
★120g  cake flour
★20g  Almond flour  
*Granulated sugar
(for dressing cookie dough)

【Directions】
①Mix butter (room temperature) with a spatula, add powdered sugar and mix well.
②Add the egg yolk, and mix.(little by little)
③Sift the dry ingredients (★) over it.
④Fold it until the lumps are forme.Flatten and let it sit in a fridge for an hour.
⑤make it stick-shaped (1.2 in diameter),cool it in the freezer 30 mins.
⑥Coat the dough's surface with generous amount of the sugar.
⑦ Slice the dough into 0.4in  thick.
⑧Put them on the pan lined with parchment paper.
⑨Preheat the oven to 320°F/ 160℃ . In the meantime, let the dough sit in a freezer. Bake it at 338°F for 18-20 min.
⑩Cool completely on wire rack.


【材料】約20枚
無塩バター  50g
粉糖  35g
卵黄20g
バニラオイル

薄力粉  120g　
アーモンドプードル  20g  
*グラニュー糖(生地にまぶす)

【作り方】
①バターをゴムベラでよく混ぜ、粉糖を加えてさらによく混ぜる。
②卵黄を少しずつ加えてよく混ぜる。
***あればバニラオイルも加えたほうが風味良く焼き上がります。
③薄力粉、アーモンドプードルをふるって加えひとかたまりになるまで混ぜる。
(はじめは切るように混ぜて材料がなじんできたらゴムベラでボウルに押し付けるようにしながら混ぜると材料がひとつになってひとかたまりになってくる)
④ひとかたまりになったら、平らにして袋にいれるかラップに包んで1時間冷蔵庫で休ませる。(一晩休ませてもok)
⑤直径3cmの棒状にしたら冷凍庫で30分ほど冷やす。
⑥生地にグラニュー糖をまぶす。
***グラニュー糖が付きにくいときは表面に水を刷毛でさっとなでると良いです。卵白でもok！
⑦生地を1cm厚さにカットする。
***包丁で1枚切ってみて生地がつぶれる用ならもう少し冷凍庫で冷やし固めてから切りましょう。
⑧カットしたクッキーを間を開けてクッキングシートを敷いた天板に並べる。
***焼くと少し大きくなるので離して並べます。
⑨オーブンを160℃に温める。
オーブンを温める間カットしたクッキーは冷凍庫で冷やしておく。
⑩160℃に温まったオーブンで18-20分焼いて出来上がり!
ケーキクーラーの上で冷ます。


*********************************

美味しく作るポイント
①どの材料もきちんと量ること。
卵黄はひとつぶん約20gですが、卵によっては極端に小さい卵黄がありますので、きちんと量りましょう。
②生地をしっかりと冷やすこと。
バターは室温でどんどん溶けてきます。溶けたバターはもとには戻らないので、食感にも影響してきます。
また、成形してからもきっちり冷やしてください。
焼いたときに広がるのはここでの冷やし時間が足りないことも多いです。
余裕がある方は生地をラップに包んで一晩寝かせても勿論okです。
③オーブンの温度
オーブンは焼く前に庫内を温めておきます。
室温にも影響されますが、設定温度になるように、10-15分ほど何も入れずにオーブンを運転すると良いです。
(庫内がしっかりと温まっていないとクッキー生地のバターがゆるやかに溶けてきて下の方が広がった焼き上がりになってしまいます)

*クッキー生地は冷凍出来ます。
ジップロックなどの冷凍用の保存袋に入れて2週間を目安に使い切って下さい。
冷凍はカットしてバラバラのままでも、又は生地だけ冷凍した場合は、冷蔵に移して扱いやすい固さにしたものを成形や型抜きをしてから焼成してください。
大きさをそろえると焼くときに同じ温度で焼くことが出来ます。

*加える粉糖は溶けない粉糖は使わないでください、溶けない粉糖は油脂でコーティングを施してあるため、混ざりません。
(グラニュー糖しか手に入らないときは、すり鉢ですると、粉糖に近いものが作れます)
粉糖はグラニュー糖よりもクッキーがサクサクに焼きあがります。

*アーモンドプードルの代わりになるものはありません、どうしても材料が手に入らないときは
薄力粉に置き換えてください。
(アーモンドプードルはアーモンドの風味とクッキーをサクサクにするために加えています、アーモンドプードルの量をもう少し増やすとより美味しいクッキーになります、アーモンドプードルを
使ったことがないって人は一度使ってみてください、美味しくなりますよ＾＾)

post-title
cook kafemaru

About author
2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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sift paper 在 cook kafemaru Youtube 的最佳解答

cook kafemaru By cook kafemaru

2021-08-25 11:04:25 有 41,180 人看過 有 1,179 人喜歡
  • Share this:

クリームチーズは風味付けに少しだけ、ヨーグルトをたっぷり目で
焼きました。
甘酸っぱくて、しゅわふわで、何個でも食べられます!
お口の中に幸せが広がりまする～♡
買えば面倒なこともなくすぐに食べることが出来るけど、作って食べたら、なんと顔も心もゆるみます＾＾

==================================================
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
==================================================
「世界一作りやすいおうちスイーツ 」

Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】15cm round Cake Pan
3 Egg yolks
10g Granulated sugar  
50g  Cream cheese
20g Cake flour
20g  Cornstarch  
200g Plain yogurt
1  Lemon zest  

Meringue
3 Egg whites
60g Granulated sugar  
1/2 tsp Lemon juice　

For  Toppings:non melting powdered sugar

【Directions】
Preparation:
Put baking paper in the pan.
(Make the paper sides taller than the pan)
After baking, the cake becomes smaller, but while baking it becomes larger than the pan.
*To help the cake to rise well, butter the baking paper on the sides.
*Note: If you use a springform cake tin, cover the bottom of the cake tin with foil so that water won’t get in.

①Separate the egg into egg white ana egg yolk.
(Cool the egg white in the freezer for 15min)
②Place Egg Yolks and Sugar in a bowl and combine well.
③Add the Cream cheese and mix well.
④Sift in Plain Flour and Corn Starch, and combine well.
⑤Add yogurt,Lemon zest  and mix well.
⑥Boil water for the hot water bath.(50-60℃)
Preheat the oven at 374 °F/190℃ .
⑦Add lemon juice to egg whites  and Beat Egg Whites, using an electric mixer, until soft peaks form.
(After it becomes whitish, add granulated sugar in 3parts)
*** Please be careful not to whisk too much.
⑧Add 1/3 of the meringue to ⑤, and mix.（Repeat twice.）
⑨When it's mixed, put it back to the meringue bowl, and mix quickly.
⑩Pour the mixture into the prepared cake tin and smooth the surface.
⑪Pour hot water into the roasting pan about 2-3cm deep.
⑫Bake it in the preheated oven 374 °F/190℃ for 22 mins.
Turn down the oven heat to 248 °F/120℃ , and bake for 25 mins.
⑬Turn off the oven. Leave the cake in the oven, with the door ajar for 1 hour, and cool slowly.
⑭When it is cool (room temperature), place in the fridge to chill.

●Reusable Baking Sheet Liners
https://www.amazon.com/Reusable-Parchment-Nonstick-Washable-Eco-friendly/dp/B07X2HPYNR/ref=sr_1_6?dchild=1&keywords=Reusable+Baking+Sheet+Liners&qid=1629788834&sr=8-6

*About the water-bath baking
By having hot water in the baking sheet, the cake becomes moist.
*About egg white
By cooling the egg white in the freezer, you can make finer meringue.
(the cake will be more fluffy)

***れしぴ置き場***

【材料】15cm　底取れ型
卵黄 3個
グラニュー糖  10g
クリームチーズ  50g
薄力粉  20g
コーンスターチ  20g
*コーンスターチを加えるとより軽い焼き上がりになりますが
無ければ薄力粉を40gでもokです
プレーンヨーグルト　200g
*今回は雪印のメグミルクヨーグルト(無糖)
水切りせずにそのまま使います
レモン皮　1個分

メレンゲ
卵白  3個
グラニュー糖  60g
レモン汁　小さじ1/2

トッピング:溶けない粉糖

【作り方】
準備:
型の底と側面にオーブンペーパーを敷きこむ。
(側面のオーブンペーパーは型よりも高くする、動画では高さ8cmのものを使用)
側面のオーブンペーパーにはバターを塗っておく。
こうすることで生地が張り付かずに上に焼き上がります。

①卵を卵白と卵黄に分ける。
(卵白は冷凍庫で15分ほど冷やす)
②ボウルに卵黄と砂糖を入れてよく混ぜる。
③クリームチーズを加えてよく混ぜる。
④薄力粉とコーンスターチをふるい入れてよく混ぜる。
⑤ヨーグルトとレモンの皮を加えてよく混ぜる。
⑥湯煎用のお湯を沸かす（50～60℃）
オーブンを190°Cに予熱する。
⑦よく冷やした卵白を電動ミキサーでほぐしたらレモン汁を加え
初めは低速で立てる。
白っぽくなったら、砂糖の1/3を加えて中速にして立てる。
砂糖が溶けてなじんだら、残りの砂糖の半分を加えて立てる。
ツヤが出てきたら残りの砂糖を加えて立て、つのがゆっくりと
おじぎするくらいに立てる。
*** 泡立てすぎないように注意してください。
⑧メレンゲの1/3を⑤に加えて混ぜる（これを2回繰り返す）
⑨混ざったら、メレンゲのボウルに戻して、手早く混ぜる。
⑩型に流し込み、ゆすって表面を滑らかにする。
⑪底取れ型なのでそのままだとお湯が入り込むので、一回り大きなサイズの型に入れてから、2～3cm程度のお湯を注ぐ。
***そのまま底取れ型を天板に置いて湯せん焼きにする場合は、型の底を必ずアルミホイルで二重に包む。
⑫予熱したオーブン 190℃で 22 分焼いたら、扉を開けて温度を下げ
120℃に設定し直して25分間焼く。
***オーブンの機種や使う材料、型、生地の状態により焼き加減は違ってきますので、様子を見ながら焼いてください。
⑬オーブンの電源が切れたら扉を少し開けて1時間ほどオーブンに入れておき、ゆっくりと冷ます。
⑭冷蔵庫に入れて冷やす。

*湯煎焼きについて
天板にお湯を注いで焼くことにより、しっとりと焼き上がります。
(ぬるすぎるお湯だと庫内温度が下がってしまうので気を付けましょう)

*卵白について
冷凍庫で冷やすことにより、よりキメの細かいメレンゲを立てることが出来ます。(ケーキの焼き上がりがふわふわになります)

*焼き立てよりも冷やしてからの方が美味しいです。
出来れば翌日召し上がってください～。

post-title
cook kafemaru

About author
2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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View all posts
社群媒體上有些相關的討論：

sift paper 在 SIFT算法 的推薦與評價

SIFT :Scale Invariant Feature Transfrom 尺度不变特征变换匹配算法该算法是由David G.Lowe在1999年所发表，2004年完善总结,论文下载地址SIFT-Paper。 ... <看更多>

sift paper 在 OpenGenus/SIFT-Scale-Invariant-Feature-Transform - GitHub 的推薦與評價

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Happy Birthday Faith! Frozen cake for and paper toppers by @ccspaperartistry.

#71. SIFT Saliency Analysis for Matching Repetitive Structures

This paper proposes a matching method based on SIFT feature saliency analysis to achieve robust feature matching between images with ...

#72. sift and sort – a revision strategy for a problem paper - Pat ...

Cut your paper up, paragraph by paragraph. Mix these paragraphs up so that they aren't in their initial order. You should have an assorted heap ...

#73. A Survey Paper on F-SIFT for Object and Copy Detection

Abstract: Scale-invariant feature transform (SIFT) is succeed in such a way that it become very easy to extensively employ image local.

#74. The SIFT Method – Introduction to College Research

17 The SIFT Method ... SIFT icon for "Investigate" shows a magnifying glass ... you're not certain if the cited research paper actually said that.

#75. How to Sift Flour - Culinary Hill

2020年10月26日 — When you're done sifting, just lift the paper and aim it at your mixing bowl. It's much cleaner than trying to pour dry ingredients out of a ...

#76. 5 Tips To Sift Through A Long Sustainability Paper - Blue and ...

Speed Reading Guidelines for Sifting Through Climate Change Papers · Preview and review the climate science paper · It's all in the planning · A ...

#77. A 3-dimensional sift descriptor and its ... - ACM Digital Library

In this paper we introduce a 3-dimensional (3D) SIFT descriptor for video or 3D imagery such as MRI data.

#78. SIFT for Fact Checking - Strategy: Evaluating News

After you move on to the other strategies of SIFT, allow yourself to ... (such as medical details), or use a source for a research paper.

#79. SIFT: the four moves - The Research Hub

One way to decide what's what is to ask a librarian for help, or you can use SIFT, a set of 4 'moves'. SIFT stands for:.

#80. A Comparative Study of SIFT and its Variants

This paper makes a more in-depth analysis and comparisons on the SIFT algorithm and its most concerned five variants. In order to find out their ...

#81. SIFT Workstation | SANS Institute

Download the SIFT Workstation to receive free open-source incident response and digital forensic tools designed to perform detailed digital forensic ...

#82. SIFT (The Four Moves) | Hapgood

If you are doing deep research of your own, you may want to chase down individual claims in a newspaper article and independently verify ...

#83. Shop King Arthur Baking Company

Parchment Paper. Our nonstick, precut, reusable parchment is great for everything from lining baking sheets and pans to rolling pie crusts, freezing, and more.

#84. SIFT (Scale-Invariant Feature Transform) | 逍遙文工作室

多媒體的課一直提到SIFT技術，然而直到今天我才真正弄懂， ... 您好我看到有paper使用次方法去區別海龜不同個體但裡面並沒有詳細描述使用方法想問問看 ...

#85. Easy 8x8 cake recipes - Unix India

Prepare your cake pans with parchment paper and spray them with a non-stick baking spray. ... In separate bowl sift together all dry ingredients.

#86. Getting Started with Research: An Overview of the Process

The SIFT Method: Evaluate Information in a Digital World (Infographic) ... "kind of" fit in your paper, that can have the opposite effect.

#87. Pioneer woman sheet cake

Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl. Preheat the oven to 425˚ F. Line 2 baking sheets with parchment paper.

#88. The SIFT Method - Introduction to College Research

SIFT icon for "Investigate" shows a magnifying glass ... based on a research finding—but you're not certain if the cited research paper actually said that.

#89. To bin or not to bin: how headteachers sift job applications

To bin or not to bin: how headteachers sift job applications. Senior teacher Alan Newland was amazed as he watched a ... Paper in a bin.

#90. Perfect Swiss Roll Cake | Sift & Simmer

2020年10月23日 — Bake the cake. Prepare a 9" by 13" baking tray with parchment paper. Preheat the oven to 375°F. Transfer the cake batter to ...

#91. Sound journalism, grounded in facts and biblical truth | WORLD

... Olasky Interview · Legal Docket · Special Episodes · View all Podcasts Return to Main Menu. Magazine · Search · The Sift / January 7, 2022 ...

#92. SSC GD Answer key 2021, Answer sheet, Solved Paper PDF

SSC GD Answer key 2021, Answer sheet, Solved Paper PDF ... Hello sir maire 14 December ke 3rd sift me exam the or maine answerkey nhi dekhe mujai answer key ...

#93. Feeling Anxious? Journaling Might Help. - The New York Times

“It's hard to sift through academic literature to figure out how to deal ... noticed that customers were using its paper products to unplug.

#94. How a Paperless Future Can Put a Stop to Criminal Activity

Asking for paper copies of bank statements from several different accounts is ... meaning there are fewer piles of paper to sift through.

#95. Cheesecake with an orange twist - Borneo Bulletin Online

Sift in the pastry flour or corn starch and stir well. Once the mixture is all done, line your baking pan with parchment paper and make sure ...

#96. How to Use Parchment Paper in Cooking | Epicurious

Sift dry ingredients (like flour, baking soda, and cinnamon) onto a sheet of paper, then carefully lift it to create a funnel and easily add ...

#97. Matlab orb match

In the paper, three popular feature descriptor algorithms that are Scale Invariant Feature Transform (SIFT), Speeded Up Robust Feature (SURF) and Oriented ...

#98. Opencv fisheye

opencv fisheye ) and extract local invariant descriptors (SIFT, SURF, etc. Print a checkerboard with A4 paper, fix it to the cardboard, and then shoot with ...