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

【夏日養生】你喜歡喝哪種溫度的水？

⭐凍水嘴巴涼快但傷身
⭐由轉喝室溫水開始養生吧
#星期六隻眼閉

暖飲也能消暑！
天時暑熱，很多人都覺得凍飲能消暑解渴，從中醫角度來看，凍飲確能消暑及提供一時的清涼快感，但多喝凍飲會損傷陽氣，亦會損傷脾胃運化水液的功能，加重體內寒濕，令人容易形成小肚腩、水腫及積聚脂肪，亦容易導致痛經、水腫、黑眼圈、臉色暗啞等問題。
夏天喝熱飲會不會越飲越熱？答案是不會的，熱飲能令血管擴張，有助汗液蒸發，從而降低體表溫度，當然不宜太熱飲用以免燙傷。
不喜歡熱飲可以嘗試室溫或和暖的飲品，或者轉飲走冰、常溫飲品開始，如在室內有冷氣的環境，其實喝一杯暖飲也很舒服。也可以自煮有消暑功效的茶療，吃西瓜後剩下的皮不要丟掉，將最外面一層綠色皮切走，留下白色部分就是「西瓜翠衣」，它性涼，有清熱解毒、消暑瀉火、生津解渴及降血壓的作用，對預防中暑、紓緩咽痛、口瘡、口乾、水腫等都有幫助。

西瓜冬瓜綠豆茶
材料：西瓜翠衣（白色部份）約300克、冬瓜連皮約600克（約一斤）、綠豆20克、冰糖適量
做法：
1. 所有材料洗淨。西瓜翠衣切塊；冬瓜留皮去籽切塊備用。
2. 鍋內加入2000毫升水，加入所有材料，武火煮至水滾，改文火煮30分鐘，加入適量冰糖即可。
注意：脾胃虛寒、便溏腹瀉、糖尿病患者不宜飲用，月經期間的女士不宜。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Warm drinks can relieve summer heat too!
We tend to think only cold beverages can clear heat and quench our thirst during summer. From the perspective of Chinese Medicine, no doubt, they can clear the summer heat and cool us down, but excessive consumption of cold drinks can also harm the yang energy and disrupt the functions of spleen and stomach in circulating fluids in the body.

Individuals with cold and dampness in the body can even develop a bloated belly and edema and cause fat to accumulate in the body more easily. Problems such as menstrual pain, dark eye circles, and dull complexion can emerge too.

Would heat accumulate in the body if we drink warm drinks during the summer? Not at all! Drinking warm drinks can dilate the blood vessels, which can then induce perspiration and subsequently reduce the body temperature. Nonetheless, it is important not to consume drinks at a high temperature as we can burn ourselves.

Those who do not enjoy warm beverages can consume them at room temperature or without ice. Having a cup of warm drink in an air-conditioned environment can also make us feel better. You can make yourself some herbal tea to relieve the summer heat as well.

Do not throw away the watermelon skin once you have eaten the flesh. Remove the outer coat and keep the white rind. Its white rind is cool in nature and can clear heat and toxins from the body, relieve summer heat, quench one’s thirst, and lower the blood pressure. Eating the white rind can prevent heatstroke and relieve sore throat, canker sore, dry mouth, and edema.

Mung bean tea with watermelon and winter melon
Ingredients: 300g white rind of watermelon, 600g winter melon with skin, 20g mung beans, appropriate amounts of rock sugar
Preparation:
1. Rinse all ingredients thoroughly. Cut white rind of the watermelon into pieces. Seed winter melon, keep melon skin on and cut into pieces.
2. Combine all ingredients with 2000ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 30 minutes. Add rock sugar to taste.
Note: It is not suitable for those with asthenic spleen and stomach, loose stools, diarrhea, diabetes or ladies during menstruation.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我狀態OK

【養生有法】多喝湯水強身健體

⭐鼻敏感不是鼻子生病而是體質出問題
⭐配合體質飲用湯水增強正氣
#星期五湯水

擊退鼻敏感湯水
鼻敏感是很普遍的都市病，不少人出生時已見肺氣虛弱，不能抵抗外邪入侵，容易反覆感冒、出入有溫差的地方會鼻癢、打噴嚏和流清鼻涕，中醫理論認為鼻敏感與肺、脾、腎三個臟腑有關，先天不足再加上後天不良飲食和生活習慣損傷了臟腑，形成過敏性鼻炎。治療鼻敏感要有耐性，平日多喝益氣潤肺的湯水會有幫助，更重要是改善生活習慣，避免進食生冷食物，配合體質適量進食補肺益氣的食材，例如淮山、百合、雪耳、茯苓、白扁豆等。

食材小貼士：
蟲草花性平，有補肺腎、益虛損的功效，更可潤肌護膚測及抗衰老，適合各種體質人士。

蟲草花淮山薯仔米湯
功效：益氣健脾，強身防病，紓緩神疲乏力、鼻敏感等症狀。
材料：蟲草花15克、紅蘿蔔1根、新鮮淮山1根、薯仔2個、蜜棗2枚、朝米水粉1包 或 白米1/2米杯
做法：
1. 所有材料洗淨，紅蘿蔔、新鮮淮山、薯仔去皮切塊備用。
2. 鍋中加入2500毫升水，放入全部材料，武火煮至水滾，調文火煮1.5小時，最後下鹽調味即可。

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Soup to combat nasal allergies
Nasal allergies are a common occurrence in cities. Many urban dwellers are born with weak lungs, prone to getting frequent colds, and have a weaker immune system. Some may sneeze and develop a nose itch and runny nose when they experience a change of temperature.

According to the Chinese Medicine theories, nasal allergies are associated with the lungs, spleen, and kidneys. Apart from congenital defects, our unhealthy dietary habits and lifestyle can also cause these organs to deteriorate and in turn cause us to develop allergic rhinitis.

It takes great patience to treat nasal allergies. Besides drinking soup that can strengthen the qi and moisten the lungs, we need to adjust our lifestyle and avoid eating raw and cold food. Also, do consume ingredients that could nourish the lungs and qi such as Chinese yam, lily bulb, snow fungus, poria, and white hyacinth bean. Remember to consume them according to our body constitutions.

Tips on ingredient:
Cordyceps flower is mild in nature. It nourishes the lungs and kidney and strengthens areas of weakness. It also moistens and protects skin and has anti-aging effects. Cordyceps flower is suitable for all body types.

Cordyceps flower and Chinese yam soup with potato
Effects: Replenishes qi and strengthens the spleen. Relieves fatigue and nasal allergies.
Ingredients: 15g cordyceps flower, 1 carrot, 1 fresh Chinese yam, 2 potato, 2 candied dates, 1 pack dawn rice water powder or 1/2 rice scoop of white rice
Preparation:
1. Rinse all ingredients thoroughly. Cut the peeled carrot, fresh Chinese yam and potato into pieces.
2. Combine all ingredients with 2500ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 1.5 hours. Add salt to taste.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我狀態OK #感冒

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

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

Firm jelly inside, crunchy shell outside. Kohakutou is a traditional Japanese confection (Wagashi).

You just need only 4 ingredients! You can use your favorite colors to make your own favorite gemstones. Easy yet Fun! It is one of summer vacation free research project ideas in Japan 💎

It takes about a week to dry to create the crunchy shell. At this point, the sweetness becomes very mild and delicious 😋

You can use fruit juice if you want to make it in a different flavor! Have fun 👍

---------------------------------
4-Ingredient Edible Gemstones (Kohakutou Crystal Gummy Candies)

Difficulty: Easy
Time: 1 week
Number of servings: candies on 1 baking sheet

Ingredients:
300g (10.6oz.) granulated sugar
4g (2 tsp.) Kanten powder (agar-agar powder)
your favorite food colorings
200ml water

Directions:
1. Dilute your favorite food colorings with water.
2. Mix water and Kanten powder (agar-agar powder) very well in a pot. Put on medium. When the agar-agar powder melts, add granulated sugar and turn down to low. Simmer for 10 minutes until it bubbles and the liquid hangs down when you lift the spatula.
3. Pour it into any heat resistant container is okay. Color it in the way you like. Put it in the fridge for an hour to harden.
4. Tear it by hand, place the candy pieces on a parchment paper and let dry for a week until they develop white and crunchy outer shells.

*You can store the candies in an airtight container at room temperature for 2-3 weeks.

レシピ（日本語）
https://cooklabo.blogspot.com/
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
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♥More Written Recipes are on my BLOG♥
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Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes