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在egg coffee recipe這個產品中，有26篇Facebook貼文，粉絲數超過7,543的網紅Hilda 芊慧，也在其Facebook貼文中提到， [What I eat on a Saturday!!? 我週六吃什麼？] Delts training + cardio day. Loving Saturday with more life 🥰 Breakfast (& pre-workout): fried beef tendon, shr...
　同時也有156部Youtube影片，追蹤數超過1萬的網紅What Santa left behind サンタの忘れもの，也在其Youtube影片中提到，コーヒーシロップをたっぷり塗ったココアスポンジに濃厚なティラミスをサンドしました。 【材料：15cm角セルクル使用, 6-10人分】 ★クックパッドはこちら→https://cookpad.com/recipe/6864082 ■ ココアスポンジ（18cmスクエア型） 卵Ｌ 4個分（殻なし240...

egg coffee recipe 在 Hilda 芊慧 Facebook 的最佳解答

Hilda 芊慧 By Hilda 芊慧

2021-09-08 09:17:43 有 5 人按讚
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[What I eat on a Saturday!!? 我週六吃什麼？] Delts training + cardio day. Loving Saturday with more life 🥰

Breakfast (& pre-workout): fried beef tendon, shrimp, an egg and some portobello with 0kcal oil + white rice

Small treat & post-workout: iced americano from a nice coffee shop + almonds. Half portion of an instant chicken breast

Dinner: japanese grilled lean beef (used salt as seasoning only), lettuce without dressing and white rice. Super yum!

Meal before bed: cumin flavoured chicken breast with konjac udon and a little bit kimchi (keto friendly sugar content)

Sweet treats before bed: half size of my daily oatcake due to carbs quota (rolled oats + unsweetened almond milk + baking powder) (recipe see story highlight) + chocolate lava cake flavoured ice cream (xtend isolate whey powder + almond milk (1:2), top with pb - match with hot green tea

😋😋😋 #mealprep

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Hilda 芊慧

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Law grad | Lifestyle | Beauty | Gym Instagram: hildaplschill 工作聯絡： Email: [email protected]
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egg coffee recipe 在 Hilda 芊慧 Facebook 的最佳貼文

Hilda 芊慧 By Hilda 芊慧

2021-08-30 17:04:19 有 4 人按讚
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[What I eat on a Saturday!!? 我週六吃什麼？] Delts training and no cardio. Have started to go crazy lately about dieting. Time is f running out. Getting stressed. Knowing I have to stay calm, get back on track and finish this thing. This is what I chose to do so no falling back. #stayconfident i'm always a believer 👍🏻

Breakfast (& pre-workout): beef tendon, shrimp, little bit of egg, enoki mushroom and spinach with brown rice

Small treat & post-workout: iced americano from a nice coffee shop + pistachio. Had achim original flavoured instant chicken breast after gym

Dinner: very small portion of brown rice, instant airfried cod fillet, choy sum. Not full so added konjac noodles with the instant beef tenderloin + some kimchi with very low sugar content..... didnt count as that were a trace amount only (though i think i should :()

Sweet treats before bed: small oatcake for myself with rolled oats + pb + unsweetened almond milk + baking powder (recipe see story highlight), top with pb & pistachio butter from @nuttie.b + 0kcal maple syrup + unfinished pistachio nuts in the afternoon - match with hot green tea

😋😋😋 #mealprep

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Hilda 芊慧

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Instagram: hildaplschill
Law grad | Lifestyle | Beauty | Gym Instagram: hildaplschill 工作聯絡： Email: [email protected]
7543 followers 7467 likes "http://www.instagram.com/hildaplschill"
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egg coffee recipe 在 大马吃喝玩乐 Eat Travel Love 【旅游美食网】 Facebook 的最佳貼文

大马吃喝玩乐 Eat Travel Love 【旅游美食网】 By 大马吃喝玩乐 Eat Travel Love 【旅游美食网】

2021-06-07 12:00:58 有 939 人按讚
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Petaling Jaya 11家外卖美食 😍😍
FMCO在家懒惰煮？那就叫外卖吧 🛵🛵

Petaling Jaya的朋友们，如果你每天在家不知道要煮什么 / 吃什么的话 🤔🤔 那就点外卖吧！这里有11家可以直接把美食送上门给你的餐厅哦！来看看吧 🤩🤩

1️⃣【 Restoran Fu Jee Ulu Yam Loh Mee 富记正宗福建乌鲁音卤面饭店 】- 位于The Strand Kota Damansara的正宗福建乌鲁音卤面饭店！在KD开了10年以上的老字号，就连甄文達都来这里吃过，并且推荐为全雪隆区最好吃的卤面哦！在Setia Alam，Cyberjaya，和Equine Park Seri Kembangan也有分店哦！必试招牌美食： Ulu Yam 卤面，瓦煲芋头面，黑啤鸡翼！

2️⃣【 Merry Ice Cream 】- 位于Bandar Sri Damansara的本地雪糕专卖店！这里的雪糕口味都非常具有本地风味！而且使用的都是高级进口材料制成！无论是雪糕的口感和特别的口味都能惊艳到你哦！FMCO在家吃点雪糕，会让你幸福满满！必试雪糕口味：Gula Melaka马六甲黑糖口味，Tau Fu Fah豆腐花口味，Salted Egg Oreo咸蛋oreo口味！

3️⃣【 Shiok Kopitiam Bandar Utama 】- 位于Bandar Utama的家庭式本地咖啡馆！这里有超多100种以上的美食等着你！食物全部都是Halal的，而且都是现点现煮，保证你吃到最新鲜美味的！在Kinrara Puchong和Serdang Raya也有分店！必试招牌美食：各种口味的炸鸡扒，海鲜意大利面，各种现炒饭食！

4️⃣【 Hartton Kitchen 】- 位于PJ Uptown回头率超高的鸡蛋料理餐馆！他们独家爆红fluffy eggs（波浪蛋），每一个蛋都是新鲜现煮！ 他们的菜单无论是早餐，Brunch，晚餐都适合！蛋盖饭，三文治，拉面，乌冬，沙拉，减肥餐，新鲜果汁，咖啡，各种小吃，还有每天现烤的蛋糕哦！食物都好吃！必点：厚鱼排三文治，Crispy Donburi Chicken，Curdo Salmon Bowl，Noya Udon，明太子三文鱼盖饭，还有Add on的Avocado 也是大大方方的给！

5️⃣【 Square 19 】- 位于The Hub SS2的超美玻璃屋Café！这里主打各种自制Fusion美食！必试这里的招牌Aglio Olio，自家密方配合意大利进口熏肉，别的餐厅吃不到的Recipe！烧肉，Pizza & Burger 每天都是100%自家纯手工制作！网红酸面包Sourdough 也正式上架了！必试招牌美食：Square 19 Aglio Olio，招牌自制披萨，网红酸面包Sourdough！

6️⃣【 Togather 讲饮讲食 】- 位于SS2的中西茶餐厅！这里有各式各样的食物选择哦！中餐、西餐、港式、日式、本地美食、各种甜点等等！最近还推出了泰国餐哦！在Kepong，Cheras，Puchong，和Kuchai都有分店哦！必试招牌美食：港式餐点，泰国餐点，各式甜点！

7️⃣【 Tokyo Secret 】- 位于1 Utama Shopping Centre里的日本半熟芝士挞！最近新推出了Burnt Cheese Cake！甜点空一定要试试！除了甜点之外，这里也有披萨，西餐和Nasi Lemak等等的主食！特别优惠：购买任何主食，都会附送一杯Ice Lemon Tea哦！在Mid Valley Megamall也有分店！必试招牌美食：Hanjuku Cheese Tart半熟芝士挞，Burnt Cheese Cake，各种西餐主食！

8️⃣【 CHOBAR Izakaya 潮。居酒屋 】- 在Midtown PJ和Icon City PJ都有分店的日式居酒屋！这里主打各种日式Fusion美食Fresh Tap啤酒！FMCO期间提供各种日式便当，Maki寿司和日式烤串外卖哦！分量十足，价格也十分公道哦！而且还有Fresh Beer from Tap啤酒外卖！没错，他们有啤酒外卖！想喝酒的朋友们不要错过啦！

9️⃣【 Beans Depot Roastery & Café 】- 位于 Ara Damansara的自家烘焙咖啡馆，这里提供超过10种来自世界各地的精品咖啡！咖啡师和烘培师都有专业认证，餐点、饮料和蛋糕都由他们一手包办哦！自家独创料理，崭新搭配，优质食材，无添加味精！咖啡馆还有隐密地下室，MCO之后可以亲自到访感受哦！必试招牌 ： 特色烧肉披萨，独门秘方猪排，调酒咖啡，黑森林蛋糕！

🔟【 Slow Coffee 】- 位于The Hub SS2的高评咖啡馆！菜单从各种主食，到咖啡甜点等等的都有！这里的食物质量和味道都非常好评！FMCO期间，为了让外卖的美食可以完整的送到给可客人，他们还进行了各种调整哦！必试人气美食：Nihon Curry Rice，Dacquoise Sandwich，Souffle Pancake等等！

1️⃣1️⃣【 Bake Plan SS2 】- 位于SS2的面包店！这里的面包都是每天新鲜烘培的，而且绝无添加任何防腐剂和面包 / 蛋糕改良剂！这里的面包选择非常多：Sourdough Bread、黑麦面包、咸馅的、甜馅的、可颂等等的都有！还能预定美美的蛋糕哦！必试人气面包：Cranberry cream cheese bread，Classic sourdough bread，Milky spiral with fresh cream！

不等啦！今天就选他们的外卖美食来吃吧！各位朋友们，在家也要好好吃饭哦 😉😉

想看更多好吃好玩的，记得like我们的page！
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#EatTravelLove #大马吃喝玩乐 #Food #Foodie #klfoodie

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大马吃喝玩乐 Eat Travel Love 【旅游美食网】

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我们就是吃货集聚地！要Join我们一起当吃货吗？联系我们吧！报道全马的美食！
民以食为天，吃喝玩乐，生活醉逍遥~让大家吃了会流下幸福眼泪的美食,玩乐到忘记姓名的旅游景点，综合各大新闻还有让你笑到喷饭甚至惊呼连连的资讯,统统汇集在这里！
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egg coffee recipe 在 What Santa left behind サンタの忘れもの Youtube 的最讚貼文

What Santa left behind サンタの忘れもの By What Santa left behind サンタの忘れもの

2021-07-23 10:53:38 有 1,602 人看過 有 57 人喜歡
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コーヒーシロップをたっぷり塗ったココアスポンジに濃厚なティラミスをサンドしました。

【材料：15cm角セルクル使用, 6-10人分】
★クックパッドはこちら→https://cookpad.com/recipe/6864082

■ ココアスポンジ（18cmスクエア型）
卵Ｌ　4個分（殻なし240ｇ）
グラニュー糖　155ｇ
薄力粉　115ｇ
ココア（無糖）36ｇ

■ コーヒーシロップ
熱湯　60g（大さじ4）
グラニュー糖　24g（大さじ2）
インスタントコーヒー　12g（大さじ2）
ブランデー　15g（大さじ1）

■ ティラミスクリーム
生クリーム　220ｇ
マスカルポーネ　325ｇ
ブランデー　20ｇ
ラム酒　20ｇ
粉ゼラチン　7.5ｇ
水（ゼラチン用）40ｇ

卵黄　5個分
水　40ｇ
グラニュー糖　145ｇ

■ デコレーション
マスカルポーネ　160ｇ
生クリーム　160ｇ
グラニュー糖　25ｇ
ココア（無糖）ふりかけ用　適量



【ingredients: 6-10 people, use a 15×15 cm (6"×6") square mousse ring】
★COOKPAD(US)→https://cookpad.com/us/recipes/15296740-tiramisu-and-cocoa-sponge-with-plenty-of-coffee-syrup

■ Cocoa Sponge, use an 18 cm (7") square cake pan
4 eggs (240g, 8.5 oz, without shell)
155g (about 3/4 us cup) granulated sugar
115g (9/10 us cup) cake flour, or all-purpose flour
36g (6 Tbsp) cocoa powder, sugar-free

■ Coffee Syrup
60g (4 Tbsp) hot water
24g (2 Tbsp) granulated sugar
12g (2 Tbsp) instant coffee
15g (1 Tbsp) brandy

■ Tiramisu Cream
220g (just over 9/10 us cup) heavy cream
325g (11.5 oz) mascarpone cheese
20g (1.5 Tbsp) brandy
20g (1.5 Tbsp) rum
7.5g (2.5 tsp) powdered gelatin
40g (3 Tbsp) water, for gelatin

〈for egg yolk cream〉
5 egg yolks (90-100g, 3.2-3.5 oz)
40g (3 Tbsp) water
145g (about 3/4 us cup) granulated sugar

■ Topping
160g (5.6 oz) mascarpone cheese
160g (7/10 us cup) heavy cream
25g (2 Tbsp) granulated sugar
cocoa powder, sugar-free, for dusting




#WhatSantaleftbehind #お菓子作り

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What Santa left behind サンタの忘れもの

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お菓子作りチャンネルです。たまに調理系やパンもアップしてます。
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egg coffee recipe 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

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

2021-07-17 14:00:06 有 1,826 人看過 有 33 人喜歡
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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

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

▼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]
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.

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生かし屋 IKASHIYA CULINARY ART

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egg coffee recipe 在 糖餃子Sweet Dumpling Youtube 的最佳解答

糖餃子Sweet Dumpling By 糖餃子Sweet Dumpling

2021-04-10 20:15:00 有 16,310 人看過 有 382 人喜歡
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Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.

Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.

Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)

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How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe

☞  Yield: Serve 5

✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g

✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.  
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert

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post-title
糖餃子Sweet Dumpling

About author
Hi! everyone, I'm Cassandre, Welcome to our Youtube channel: sweet dumpling, This channel mainly shares videos about cooking, baking, unpacking, travel, and food. All the videos of Sweet Dumpling were made by me and Chiron, I hope you will like it. thank you very much for subscribing to our channel (need to encourage ... ^^), If you like our videos, I hope everyone can help share and forward it, thank you. You're welcome to leave comments, I will reply to each comment one by one (sometimes it will be later if busy). Sugar dumplings official website: https://www.sweet-dumpling.com Sugar dumplings Facebook: http://fb.me/sweet.dumpling.studio
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