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Black Sesame Biscuits - my moonlight biscuit is not white because I had added too much black sesame powder in it. That was why I named it as Black Sesame Biscuits … sounds hilarious, huh 😆
最近在FB看到网友做了很好看的洁白如月的月光饼，据说这种是一款很古早的月饼。自己没吃过就想动手试试看。。怎么知道我的月光饼变了黑芝麻饼，一点月光的感觉都没有。。黑芝麻粉放得太多了啦，灰灰的。。真的好好笑 😆
Recipe link ~ https://wp.me/p7Ila5-8MH
First time making cheesecake with Oregon & Washington Blueberries 😋😋😋 The colour looks so beautiful!!
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Blueberries are naturally sweet and tart, making them a beloved nutritious superfood. It contains antioxidants and other nutrients that aid our bodies to stay healthy and may help prevent age-related diseases.
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I follow this blueberry cheesecake recipe by the certified dietitian Georgen Thye :
Ingredients :
- Crumb Base
Digestive Biscuit 100g
Melted Butter 60g
- Cheesecake Filling
Cream Cheese 250g
Plain Yoghurt 150g
Oregon & Washington Blueberries 150g
Lemon 1 piece
Gelatin Powder 13g
Brown Sugar 40g
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Methods :
- Make Crumb Base
1. Crush the digestive biscuit into coarse sand texture.
2. Pour in melted butter and continue to blend until fine crumbs.
3. Transfer the crumbs to a pan and press with a spoon to form an even layer of crumbs.
4. Place the pan into a fridge and let it refrigerate for 30 minutes.
- Make Cream Cheese Filling
5. Place the Oregon-Washington blueberries, fresh lemon juice and sugar in a pot. Cook over a medium heat for 10 minutes, stir frequently and let cool to room temperature after that.
6. Whisk together cream cheese and plain yoghurt until smooth and fluffy.
7. Pour the blueberries compote into a food processor and blend until it turns into a smooth puree.
8. Fold the blueberries puree into the cream cheese mixture.
9. Pour 80ml of water to the gelatin powder in a bowl and let soak for 5-10 minutes. Then, microwave the soaked gelatin for 30 seconds until melted.
10. Stir the melted gelatin into the blueberries cream cheese mixture.
11. Take the pan out from the refrigerator and pour mixture over crumbs until the pan is ¾ filled.
12. Return the pan to the refrigerator for another 1 hour until the cream cheese filling is set.
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It’s ready to serve... Give it a try as the execution is pretty easy and the blueberry cheesecake tastes so good 😋😋😋
Read more ➡️ bit.ly/37nrAQR
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#OregonBlueberries
#WashingtonBlueberries
#GrabABoostOfBlue
#BlueberryGoodness
#HealthyBlueberries
It's beginning to look alot like Christmas! Ho Ho Ho~
Ever wondered how to make Popeyes Biscuits? Today, we will be sharing our version of Buttermilk Biscuits. Soft, Crumbly and most definitely not Dry!
If you are a big fan of sweet and buttery pastries, you must try this recipe!
Warm and Crusty exterior while keeping the middle moist and soft, one of the best biscuits we have tried so far! The Honey Butter Glaze coupled with the Flaky Salt is the perfect marriage of savoury and sweet.
Recipe Link: http://themeatmen.sg/buttermilk-biscuits-酪乳饼干/
Do try this recipe out and have a biscuit while counting down the days to Christmas! Don’t forget to hit the like button and turn on notifications if you haven’t already done so! From all of us at Meatmen, we hope our recipe videos inspire you this Christmas to eat well and be well.
Happy Holidays 🎄
#Christmas #meatmensg #buttermilkbiscuits #buttermilk #christmas #christmasdish #xmas #merrychristmas #holidays #pastry #desserts #merryxmas #meatmensg #sweet #savoury #biscuits
Normal version
https://youtu.be/WGOtztGo2EY
#カルディ #無印良品 #ビスケット #KALDI #MUJI #Biscuit
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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▼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.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
Comel betul Biskut German Butter Pelangi ni. Warna-warni macam ni kalau hidang waktu raya memang laku teroks ni. Memang feveret budak-budak la!
Resepi Biskut German Butter Pelangi, Paling Mudah Dengan Hanya Lima Bahan
//Bahasa Melayu
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Resepi Biskut German Butter Pelangi
Bahan-bahan
250 gm mentega (suhu bilik)
2 cwn tepung gandum
1 1/2 cwn tepung kentang
3/4 cwn gula aising
Pewarna makanan (kuning, ungu, hijau, biru, merah)
Cara memasak
1. Menggunakan mixer, pukul mentega bersama gula aising sehingga kembang dan bertukar warna kuning pucat.
2. Masukkan tepung gandum dan tepung kentang. Gaulkan rata.
3. Kemudian, keluarkan dan uli doh sehingga sebati. Bahagikan doh sama rata kepada lima bahagian.
4. Tambahkan pewarna merah secukupnya ke dalam bahagian doh yang pertama. Uli sehingga warna doh menjadi sekata.
5. Ulang proses yang sama untuk bahagian doh seterusnya dengan menggunakan pewarna kuning, ungu, hijau dan biru.
6. Setelah itu, bentukkan setiap doh menjadi bulatan kecil dan susun di atas dulang pembakar.
7. Tekan bahagian atas doh dengan menggunakan garfu untuk menghasilkan corak.
8. Bakar pada suhu 160°C selama 15-20 minit.
9. Siap dibakar, biarkan biskut sejuk seketika di atas cooling rack sebelum disimpan ke dalam bekas.
10. Biskut German Butter Pelangi siap untuk dihidangkan.
//English
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German Butter Cookies For Raya, Effortless Recipe With Only 5 Ingredients
This German Butter Rainbow Biscuit looks so cute! The various colors of biscuits will makes this biscuits run out fast. Indeed favorite by kids!
German Butter Cookies Recipe
Ingredients
250 gm butter (room temperature)
2 cups wheat flour
1 1/2 cups of potato flour
3/4 cup of icing sugar
food coloring (yellow, purple, green, blue, red)
Cooking methods
1. Using a mixer, beat butter and icing sugar until fluffy and turns pale in color.
2. Add in wheat flour and potato flour. Mix together until forming a dough.
3. Then, transfer the dough and knead until nicely combined. Divide the dough into five parts.
4. Add a sufficient amount of red food coloring into the first part of the dough. Keep kneading until the color of the dough is even.
5. Repeat the same process with the rest of the dough using yellow, purple, green and blue food coloring.
6. After that, shape the dough into small circles and arrange them on the baking tray.
7. Press on top of the dough using a fork to form a pattern.
8. Bake at 160°C for 15-20 minutes.
9. Once done, let the cookies rest on the cooling rack before transferring them into containers.
10. German Butter Cookies ready to be served.
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