關於 cake with fresh fruit inside ，我們在網路上蒐集到這些相關的討論、資訊與評價

#上環 <3rd Space>
招牌燒海鹽忌廉麻糬班戟🥞($85HKD) 除咗我揀嘅伯爵茶同埋宇治抹茶味之外🍵仲有藍苺、朱古力等唔同嘅口味供選擇。上面有新鮮水果同埋北海道牛奶雪糕😍 麻糬就埋藏咗係班戟裡面！而且麻糬部份有啲似和菓子🤔 煙韌嘅皮裡面有豆蓉(?) 好好味❤️ 值得再encore，下次去一次過試埋佢嘅lunch menu!
A baker represented Hong Kong in an international cake competition last year in the UK, but was disqualified because his/her cake carried elements related to the anti-extradition protests☂️ That baker came from this very cafe in #SheungWan. While they may have lost the contest, they won the hearts of all of us real HKers💛
Signature Mochi Pancakes🥞($85HKD) These come in multiple flavours that you may choose from, and we went for the Earl Grey and Uji Matcha🍵 Each of them are adorned with Hokkaido Milk Ice Cream, fresh fruit and Sea Salt Creme. Absolutely delicious😍 The mochi is actually hidden inside the pancake. When you cut it apart, you’ll find something like a wagashi buried in the centre: delicately sweet bean paste with a chewy exterior.
———————
📍上環差館上街16號地舖 G/F, 16 Upper Station Street, Sheung Wan @ 3rd Space

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.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
----------
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.
-----------------------------------------------------------------------
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
-----------------------------------------------------------------------
#pancakes
#ClintonStBakingCo
#easyrecipes

I made this easy castella cake ice cream. It tastes like pudding. It's easy to make because you can use store-bought castella cakes.
*Recipe* (for one 500 ml container)
1.Place a castella cake (90 g) in a heatproof, freezable container.
2.Mix 1 egg L size (net weight 55g), 50g milk, 15g sweetened condensed milk, and 100g fresh cream.
3.Pour (2) over (1) and leave it for 10 minutes.
4.Heat in a microwave oven at 600w for 2 minutes and 20 seconds.
5.Cool completely, wrap, and freeze.
6.It is ready to serve. Serve with an ice-disher. You can also eat it with your favorite fruit.
The inside of the castella cake (the yellow part, not the brown part) tastes like an egg-filled pudding ice cream.
It's not surprising, since both are made with milk and eggs.

（4月に撮影した動画です。）お手軽カステラアイスケーキを作りました。お味はプリン味。市販のカステラを使って作るので簡単です。

*レシピ*（500mlの容器 1個分）
１．耐熱で冷凍できる容器にカステラ（90g）を入れておく。
２．卵 Lサイズ 1個（正味 55g）、牛乳 50g、加糖練乳 15g、生クリーム 100gを混ぜあわせる。
３．2を1に掛ける。10分ほどそのまま置く。
４．600wの電子レンジで2分20秒加熱する。
５．完全に冷まし、ラップを掛け、冷凍する。
６．でけた。アイスディッシャーなどで盛り付けていただく。お好みのフルーツと食べても美味しいです。カステラの中の部分（茶色じゃなく黄色いとこ）はまるで卵たっぷりのプリンアイスを食べてるみたいな味。牛乳と卵でできてるお友達だから当然か。

#CastellaCake #IceCream #PuddingTaste

Hello everyone, today we're going to show you how to make a classic dessert: Pavlova.

Pavlova is a dessert popular in New Zealand and Australia, it was named after the Russian ballerina, Anna Pavlova, on one of her tours to Australia and New Zealand in the 1920s. It’s a meringue-based dessert with a crisp crust and chewy, soft inside, usually topped with whipped cream and seasonal fruit, it tastes light and delicious, always a good idea for summer time.

In this recipe, we will show you how to make the pavlova step by step, you’ll find it’s easy, but the taste is wonderful. Hope you like this video. Enjoy. :-)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uC3-0dt4d3A
---------------------------------------------------------------------------------------------
Mango Kiwi Pavlova Recipe

☞ Yield: serves 4

✎ Ingredients
☞ For the meringue
egg whites 2, (68-69g), room temperature
granulated sugar 110g
cornstarch 3g
fresh lemon juice 2g
vanilla extract 2g

☞ For the cream and fruits
whipping cream 200ml, very cold
mascarpone cheese 50g
mango cubes
kiwi cubes

✎Instructions
☞ For the meringue
1. Preheat oven to 170°C
2. Separate egg yolks from egg whites, transfer the white into a larger bowl.
3. Add lemon juice, use a hand mixer to beat the egg whites on medium speed for 1 minute. Then gradually add 3 batches of sugar and beat 30 second each time, until all the sugar has been added.
4. Beat on medium high speed for 5 minutes, then rub a little meringue between fingers, if you feel any sugar granules, then keep beating until sugar dissolves.
5. Add vanilla extract and corn starch, and beat until stiff peak.
6. Spread the meringue into a circle about 13~15cm, you create a crater by making the siders a little higher than the middle, you can shape the pavlova as you like, even use fork or spatula to create vertical furrows on the side.
7. Once the pavlova is shaped, immediately place it in the oven, and reduce the oven heat to 110°C, bake for 65 minutes. Do Not OPEN THE OVEN while baking.
8. Once baked, allow the pavlova stay in the oven as it completely cool and dry.

☞ For the topping
1. Place the chilled whipping cream and mascarpone in a large bowl, whisk on medium speed, mix until you have stiff peaks, but the cream is still smooth, don't over beating.
2. In a medium bowl, add mango cubes and kiwi cubes into it, mix well.

☞ For assemble
Spread the mascarpone cream on top of the pavlova, and top it with the prepared fruits. Serve immediately.

----------------------------------------------------------------------
#SummerDessert
#Pavlova
#easyRecipes