關於 smooth out the process ，我們在網路上蒐集到這些相關的討論、資訊與評價

Cream cheese is a soft, neutral-tasting cheese made from cow's milk and cream. Its subtle sweetness, mild tanginess, and silky smooth texture make it extremely versatile: Spread it on a bagel, mix it into cookie dough or bread batter, or use it as a base for your next creamy frosting. I have taken this challenge to try making my own. It was good. I have even added garlic and chilies for more flavours. Max loves it as spread for his wraps.
Ingredients For Fermentation:
. Heavy cream 1 L
. Buttermilk with active cultures: 60 g, 1/4 cup
* Mix them and ferment it at the room temperature (21-24°C) for 24-30 hours
* Then get ready cheese cloth and deep bowl to drain and remove the whey at room temperature for another 24-30 hours.

Final process :
. Add salt: 4 g, 1/2 teaspoon
* You can also add on chili powder or garlic for more flavour.

This cream cheese can be stored in the fridge for 2-3 weeks.

#melindalooi #melcooks #fashionchef #creamcheese #dressupathome

@myla_aka_lala and I are wearing @melindalooirtw Do check it out.

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Out of respect, I didn't plan to take video during vaccination but the friendly frontliner asked:"Cik tak mau ambil video kah?" "No need lar, I trust you..." I replied.

"TQ for the trust but you boleh ambil ja...I ok", "Alright, I ambil." (o/s: nak juga sebenarnya)

The entire process took me about 20 mins; consider superfast speed for a mega PPV. It was so smooth and fast that I kept pondering .. wait, I'm done? That's all?? What else did I missed???

JKJAV terima kasih atas usaha mempercepatkan pemberian vaksin. Harap yang belum menerima vaksin akan menerima tarikh appointment soon.
#myaz #Astrazeneca #pwtc #JKJAV

ピスタチオクリームサンドのレシピをご紹介します！
まるでお店で売っているようなリッチな味わいでとっても美味しい♡
ぜひ、作ってみてくださいね！

ピスタチオクリームサンド
6個分

材料：
■クッキー生地
薄力粉　100g
アーモンドプードル　30g
無塩バター（室温に戻す）50g
粉砂糖　30g
卵黄　1個
バニラエッセンス　適量

■ピスタチオバタークリーム
無塩バター（室温に戻す）100g
ホワイトチョコレート（刻む）100g

■ピスタチオペースト　
ピスタチオ（皮むき）50g

作り方：
1.クッキーを作る。ボウルにバターを入れ、クリーム状になるまで混ぜる。粉砂糖を2回に分けて加え、その都度混ぜる。

2.卵黄を加えて混ぜ、薄力粉、アーモンドプードルをふるい入れる。ゴムベラでさっくりと混ぜ、バニラエッセンスを加えてさらに混ぜる。

3.生地がまとまったらジップ付き保存袋に入れ、厚さ3mm（縦15cm×横20cm程度）になるようにめん棒で伸ばす。冷蔵庫で30分休ませる。

4.オーブンは180℃に予熱しておく。

5.はさみで袋を切って生地を取り出し、12等分（5cm角）に切る。

6.クッキングシートをひいた天板に(5)を並べ、180℃のオーブンで12分焼く。焼き上がったら冷ましておく。

7.ピスタチオペーストを作る。皮むきピスタチオをミルミキサーにかける。

8.ボウルにバターを入れてクリーム状になるまで混ぜ、とかしたホワイトチョコレートを加え、よく混ぜ合わせる。

9.別のボウルにピスタチオペースト、(8)を少量加え、なじむまで混ぜる。

10.(9)を(8)に加え、全体になじむまで混ぜる。絞り袋に入れ、冷蔵庫で20分ほど冷やす。

11.クッキーを2枚1組にし、(10)をたっぷり絞り、残りのクッキーをのせて軽く押さえ、バターナイフで側面のクリームを平らに整える。

12.冷蔵庫で30分ほど冷やして完成！

===

Pistachio Buttercream Sandwiches
Servings: 6 sandwiches

INGREDIENTS
◆Cookie dough
100g flour
30g almond powder
50g unsalted butter (at room temperature)
30g powdered sugar
1 egg yolk
Some vanilla extract

◆Pistachio buttercream
100g unsalted butter (at room temperature)
100g white chocolate (chopped)

◆ Pistachio paste
50g pistachio (unshelled)

PREPARATION
1. For cookie dough: Knead the butter in a bowl until smooth. Add half of the powdered sugar into the bowl and combine. Add rest of the sugar and combine again.

2. Add the egg yolk into the bowl and mix. Shift flour and almond powder into the bowl. Mix just to combine with a rubber spatula. Add vanilla extract and mix more.

3. Put the dough into a zip-top bag. Roll out the dough with a rolling pin into 3 mm thickness (size: about 15cm×20cm). Rest the dough in the refrigerator for 30 minutes.

4. Preheat the oven to 180°C (356°F).

5. Cut the zip-top bag to remove the dough. Cut the dough into 12 parts (5cm square).

6. Place (5) onto a pan lined with parchment paper. Bake in the oven for 12 minutes. Let them cool.

7. For pistachio paste: Process pistachios with a food processor.

8. Knead the butter in a bowl until smooth. Add melted white chocolate into the bowl and mix well.

9. Put pistachio paste (7) and a little bit of (8) in a bowl. Mix well.

10. Add (8) into the bowl (9) and mix until well combined. Put the cream into a piping bag. Refrigerate for 20 minutes.

11. Pipe the cream onto 6 cookies. Place the other 6 cookies on top. Using a butter knife, smooth the cream on the side of the sandwiches.

12. Refrigerate for 30 minutes.

13. Enjoy!

#TastyJapan

#レシピ

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I got vaccinated last week at PWTC, the entire process was so smooth and I was in and out within an hour!! Decided to document the days after the vaccine and how it went for you guys. It was pretty intense not gonna lie but hey I pulled through :)

Also I'm sorry I haven't uploaded in a while, needed to take some time off to recenter myself to have a clearer direction of the kinds of content I wanna make for you guys. I think I've found it and I'm so excited for you guys to see what's to come!

Music by Naomi - Tidal Wave - https://thmatc.co/?l=73D7B212

(ᵔᴥᵔ) SOCIAL MEDIA (ᵔᴥᵔ)
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Teringin nak makan dessert yang sedap dan gebu ? Korang wajib try buat cream puff ni..tekstur yang lembut dan rasa yang sangat creamy..ditambah dengan rasa buah-buahan..takkan rugi punyalah !

Resepi Krim Puff Sos Kastard Berkrim | Cream Puff & Creamy Custard Recipe

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

Bahan-Bahan (Krim Puff)

100 gm mentega

275 gm air

150 gm tepung gandum

3 biji telur

1 sk esen vanila

1 sb gula aising


Bahan-Bahan (Sos Kastard)

1 cwn susu segar

1 cwn krim putar

1/2 sk esen vanila

1/3 cwn gula

3 kuning telur

1/4 cwn tepung jagung

Nota: Ayakkan satu sudu besar gula aising keatas krim puff sebagai hiasan.


Cara Memasak (Krim Puff)

1. Masak air seketika. Masukkan mentega dan masak sehingga cair.

2. Masukkan esen vanila dan tepung. Gaul sehingga campuran menjadi doh.

3. Letak di tepi dan biarkan ia sejuk seketika.

4. Masukkan telur satu demi satu dan whisk sehingga doh sebati dan berkilat.

5. Masukkan doh tersebut ke dalam piping bag dan paipkan di atas dulang yang beralaskan kertas minyak.

6. Basahkan sedikit hujung jari dan ratakan sedikit puncak krim puff tersebut. Bakar pada suhu 180°C selama 15 minit. 

Nota: Dilarang membuka ketuhar ketika proses membakar kerana ia akan membuatkan krim puff penyek.


Cara Memasak (Sos Kastard)

1. Masukkan susu, krim putar, esen vanila, gula, kuning telur dan tepung jagung ke dalam periuk.

2. Kacau pada suhu rendah sehingga campuran tersebut menjadi pekat dan berkilat.

3. Tutup api dan sos kastard siap untuk dipaipkan ke dalam krim puff.

Nota: Gunakan suhu api yang sederhana untuk mengelakkan sos kastard hangit.


Cara Penyediaan

1. Potong separuh krim puff dan paipkan dengan sos kastard.

2. Hiasakan dengan potongan buah strawberry dan ayak gula aising keatas krim puff. 

3. Krim puff sos kastard siap untuk dihidangkan.


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

Ingredients (Cream Puff)

100 gm of butter

275 gm water

150 gm of all-purpose flour

3 nos eggs

1 tsp of vanilla essence


Ingredients (Custard Filling)

1 cup of fresh milk

1 cup of whipping cream

1/2 tsp of vanilla essence

1/3 cup of sugar

3 egg yolks

1/4 cup of corn flour

Note: Dust one tablespoon of icing sugar on the top of cream puff as garnishing.


Cooking Methods (Cream Puff)

1. Boil water for a moment. Add in butter and cook until fully melted.

2. Put in vanilla essence and flour. Mix until it becomes a dough.

3. Set it aside and let it cool for a while.

4. Put in eggs one by one and whisk until dough is well-combined and shiny.

5. Place the dough inside a piping bag and pipe it on a tray lined with parchment paper.

6. Wet your finger tip lightly with water and smooth the peaks out. Bake at 180°C for 15 minutes. 

Note: Do not open the oven during baking process to avoid the puff from flatten.


Cooking Methods (Custard Filling)

1. Put milk, whipping cream, vanilla essence, sugar, egg yolks and corn flour in a pan.

2. Stir at low heat until the mixture thicken and shiny.

3. Turn off the heat and custard filling is ready to be piped into cream puff.


Preparation Methods

1. Cut cream puff into half and pipe custard filling into the puff.

2. Garnish with sliced strawberries and dust top of cream puff with icing sugar.

3. Cream puff with custard sauce is ready to be served.


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#krimpuff #creampuff #soskastard #creamycustard #pencucimulut #dessert #creamy #krim
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