今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
同時也有5部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make New York Levain Bakery style chocolate chip walnut cookies. Chocolate chip cookies are...
「golden chocolate balls」的推薦目錄:
- 關於golden chocolate balls 在 肥媽 Maria cordero Facebook 的精選貼文
- 關於golden chocolate balls 在 肥媽 Maria cordero Facebook 的精選貼文
- 關於golden chocolate balls 在 Penang Food For Thought Facebook 的最讚貼文
- 關於golden chocolate balls 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於golden chocolate balls 在 cook kafemaru Youtube 的最佳貼文
- 關於golden chocolate balls 在 HiroMaru CooK TV Youtube 的最佳貼文
golden chocolate balls 在 肥媽 Maria cordero Facebook 的精選貼文
今日教大家
📌香煎帶子素意粉
📌青紅椒炒薯絲
📌Oreo Balls
🍏🍏🍏🍏🍏🍏🍏🍏
中文購買連結 送冰皮月餅粉
https://www.jlc-health.com/tc-maria-mooncake-special
Eng version
https://www.jlc-health.com/en-maria-mooncake-special
✨✨✨✨✨✨✨✨
護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
套裝8折優惠,全店單品85折
📌http://eshop.9-concepts.com
✨✨✨✨✨✨✨✨
和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1+禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙
✨✨✨✨✨✨✨✨✨
✨✨✨✨✨✨✨✨✨✨✨
青紅椒炒薯絲
材料
📌 細薯仔2個
📌 長青椒1個
📌 燈籠椒1個
📌 蒜片少許
📌 菇粉半茶匙
📌 胡椒粉少許
📌 鹽少許
📌 麻油少許
做法
1. 先把薯仔刨皮後切絲,再把長青椒,燈籠椒切絲。
2. 薯仔絲用清水連續洗兩次,之後用清水浸一會。
3. 煲滾熱水,把薯絲汆水,瀝乾備用。
4. 下油熱鑊,放入蒜片起鑊。
5. 放入長青椒絲,燈籠椒絲,炒大約1分鐘。
6. 再放入薯絲,炒大約1分鐘。
7. 落菇粉,胡椒粉,鹽,炒均。
8. 最後放入麻油炒均即成。
✨✨✨✨✨✨✨
📌香煎帶子素意粉
帶子材料及處理:
帶子先用滾水浸一會,(大概20秒)吸乾水分
用牛油把帶子二面煎香下調味:胡椒粉.鹽各小許
素意粉材料及處理
黃瓜.青瓜.或翠玉瓜切絲,車厘茄開半,波菜.蒜片.乾蔥頭
調味料: 欖油. 牛油 .胡椒粉 .鹽
做法: 下欖油抄香蒜片及一粒蔥頭,加牛油再下車厘茄抄加調味:鹽,胡椒粉最後下瓜絲抄好後加上(蒸好的帶子汁),拌勻上碟帶子放面
波菜抄好可加碟邊
✨✨✨✨✨✨✨✨✨✨
📌Oreo Balls
材料: Oreo 一筒,紅莓干或藍莓干半碗,白朱古力,一茶匙檸檬汁
做法: 將材料放入攪拌器內打碎
白朱古力用熱水坐溶
用手將餅碎搓成圓球(放微波爐加熱後更容易造型)放碟上淋上白朱古力溶液
放雪櫃雪一會
備註: 也可加果仁
先打碎果仁要加練奶(增加粘性
✨✨✨✨✨✨✨✨✨✨✨
Pan Fried Scallops with Zucchini Spaghetti
Ingredients:
Scallops - (soak in water and remove any side muscles)
Green and yellow zucchini - one of each (cut into noodles with peeler or knife)
Cherry tomatoes - cut into halves
Spinach
Onion - 1 (sliced)
Garlic - sliced
Shallot - 1 bulb (sliced)
Seasonings:
Butter
White pepper
Salt
Mushroom seasoning powder
Methods:
1. In a pot of hot water, add in fresh scallops and briefly soak them then transfer to a plate. Pat dry with paper towel. Set aside.
2. In a heated wok, spray oil, add butter, add scallops, and fry until both sides are golden brown. Add in white pepper and salt to taste. Set aside.
3. Preferably in the same wok with leftover scallop butter sauce, add in onion slices, garlic slices, shallot slices, oil, and fry until fragrant. Add in butter, cherry tomato pieces, spinach, salt, white pepper, mushroom seasoning powder, and mix well.
4. Add in zucchini noodles and briefly stir fry. Do not overcooked zucchini.
5. With a pair of chopsticks, fill a big ladle full of zucchini noodles, twirl it into a pile, and transfer to the center of a serving plate. Continue with the rest of the noodles. Lastly, garnish with the cooked scallops. Serve.
✨✨✨✨✨✨✨✨✨✨✨
Stir-Fried Green and Red Peppers with Potato Shreds
Ingredients:
Potato - 2 small size (shredded or cut into julienne strips, rinse twice and soak in cold water to release the starch for crunchier texture)
Garlic - sliced
Green and red sweet peppers or bell peppers - shredded
Seasonings:
Sesame oil - to taste
Salt - to taste
White pepper - to taste
Mushroom seasoning powder - ½ tsp
Methods:
1. In a pot of boiling water, parboil potato shreds and transfer to a colander. Set aside.
This step is optional.
2. In a heated wok, add in oil, garlic slices, green and red pepper shreds, potato shreds, and stir fry until fragrant.
3. Add in mushroom seasoning powder, white pepper, salt, and briefly stir fry.
4. Drizzle sesame oil right before transferring to serving plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
Oreo Balls
Ingredients:
Oreo cookies - 1 package
Dried cranberries - ½ a bowl (or you can use any dried fruits)
Lemon juice - ½ tsp to 1 tsp
White chocolate
Methods:
1. In a food processor, add in Oreo cookies, dried cranberries, and lemon juice. Pulse together into fine crumbs.
2. Melt white chocolate bar over a warm bowl of water. Set aside.
3. To assemble, roll a small amount of Oreo cookie crumbs into a ball between your palms and squeeze tightly and applying the warmth from your palms to mold into a ball. Optional to add more lemon juice if it is not moist enough to hold its shape or warm up a bit in the microwave.
4. To decorate, dip the ball half-way into the white chocolate or coat the entire ball with white chocolate, or drizzle white chocolate over the ball. Transfer to serving plate. Continue with the rest of the Oreo cookie crumbs. Best serve cold.
#mariarecipes
#肥媽食譜
#2020919live
golden chocolate balls 在 Penang Food For Thought Facebook 的最讚貼文
🔥🎣👨🍳 Desserts @ Sea & Grill Buffet Dinner
▫️▫️▫️▫️▫️
🍰 Red velvet cake
🍰 Pandan kaya cake
🍰 Marble cheesecake
🍰 Chocolate mango cake
🍰 Green tea yogurt mousse cake
🍫 Chocolate balls
🍫 Chocolate fountain
Need to know more? Please read on! 👇
▫️▫️▫️▫️▫️
Sea & Grill Buffet Dinner
🍴 Café Jen @ Hotel Jen Penang by Shangri-La
🌏 Jalan Magazine @ George Town
⏰ 6:00pm-9:30pm every Friday & Saturday
☎️ (+60) 4-262 2622
💲 RM120 (adult), RM60 (child), RM90 (senior citizen)
‼️ 25% savings for Golden Circle members
▫️▫️▫️▫️▫️
🔎 Find out more about the Sea & Grill Buffet Dinner here:
https://www.penangfoodforthought.com/2019/10/cafe-jen.html
🍽 List of buffet restaurants in Penang:
https://www.penangfoodforthought.com/p/buffet.html
👍 Most comprehensive dining guide in Penang!
https://www.penangfoodforthought.com/p/restaurants.html
📨 Please stay tuned to Penang Food For Thought for more foodie updates!
▫️▫️▫️▫️▫️
Shangri-La Hotels and Resorts #SeafoodAndGrillBuffetDinner #SeafoodGrillBuffetDinner #BuffetDinner #Seafood #Buffet #BBQSpareRibs #TeochewFish #BakedOyster #AsamPedas #Gazpacho #CafeJenPenang #CafeJen #HotelJenPenang #HotelJen #GoldenCircle #PenangBuffet #PenangFoodForThought
golden chocolate balls 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to share with you how to make New York Levain Bakery style chocolate chip walnut cookies.
Chocolate chip cookies are a timeless classic, an unparalleled snack. No one can resist the comfort of a chocolate chip cookie. Like many of you, we’ve searched far for the perfect chocolate chip cookie recipe. And finally we’re so happy to find a perfect one. It's a copycat version of a very famous New York City bakery “Levain Bakery”. But the taste is amazing, and the size is really big, 6 oz each, but we modify the size to 4 oz each, the size is perfect.
Levain bakery style chocolate chip cookies are really delicious, they are golden brown on the outside, and soft gooey and rich center inside. It’s super simple to make and tastes perfect every time. if you love walnuts and chocolate, then this is a cookie for you. Hopefully you guys will like it.
📍 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 Levain Style Chocolate Chip Walnut Cookie
Here is the Levain Style Chocolate Chip Walnut Cookie Recipe
☞ Yields: 6 four-ounce cookies or 4 six-ounce cookies
✎ Ingredients
COLD unsalted butter 112g, cut into small cubes
granulated sugar 50g
brown sugar 75g
cake flour 70g
all-purpose flour 105g
large egg 1
baking powder 2g
baking soda 2g
salt 2g
walnut 82g
64% chocolate chip 150g
✎ Instructions
1. Sift the cake flour, all-purpose flour, baking soda, baking powder together, and add in salt, mix well and set aside.
2. Break the walnuts into two equal parts with your fingers.
3. Beat the egg and set aside.
4. In a large mixing bowl, cream together cold cubed butter, brown sugar, granulated sugar and egg on low speed and until mixed well.
5. Add all the dry ingredients in, including cake flour, all-purpose flour, baking soda, baking powder, beat on low speed until the wet and dry ingredients are all mixed together. Scraping down the sides of the bowl if necessary.
6. Simply fold in the chocolate chips and walnuts into the bowl, and mix until just combined to avoid over mixing.
7. For best results, refrigerate the dough for 15 minutes before forming the cookie dough. Cover plastic wrap to avoid dryness.
8. Divide the dough into 6 equal pieces about 4oz (113g) each. Roughly shape the cookie dough into loosely shaped balls.
9. Cover with plastic wrap and refrigerate the cookie doughs for 45 minutes.
10. Preheat the oven to 220°C, and bake for 12-14 minutes. Bake 3 cookies at one time.
11. Once baked. Let cool on the baking sheet for 30 minutes before serving.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:27 preparation
03:47 how to make cookie dough
07:14 cookie dough weight and shape
08:44 oven setting and baking
09:43 best ever chocolate chip cookies
-----------------------------------------------------------------------
#ChocolateChipCookie
#LevainBakery
#easyrecipes
golden chocolate balls 在 cook kafemaru Youtube 的最佳貼文
My family loves theses cookies!
バター生地に塩味のポテトチップが入っただけでこの進化!
間違いなくあなたの心をつかんで離さないクッキーです。
1枚に手を伸ばしたが最後、もう止まらない、、。
だまされたと思って一度作ってみてください。
この味を知ったあなたはもうこのクッキーのとりこになるはず♡
笑顔は免疫力をアップさせてくれます、笑顔は卵三個分の栄養~
おうちスイーツで笑顔になろうよ!
作ってみたいよーって思った人は
レシピは下にあります↓
★ ★ ★
初めてのレシピ本絶賛発売中~
3回目の重版に感謝致します。
「大人気YouTuber “cook kafemaru”の
世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
購入してくださった方、どうもありがとうございます。
**************************************************
【Ingredients】φ6cm(10 cookies)
50g Unsalted butter
35g granulated sugar
100g Cake flour
2g Salt
15g Milk
50g Potato chips (salt)
For Toppings :
60g~ Sweet chocolate
【Directions】
①Mix butter and sugar with a spatulauntil creamy.
②Add flour and salt and mix.
③Add Milk and mix.
④fold in crushed potato chips.*DO NOT overmix
⑤Cut the cookie dough into 10 pieces.
⑥Preheat the oven at 170℃(338°F).
Shape into small balls, place them on a baking sheet , then flatten out with your fingers.
⑦Bake at 170℃(338°F)for 15minutes.
Bottoms should be a golden color.
⑧Cool the cookies on the baking sheet.
⑨Dip half of each cooled cookie into melted chocolate.
⑩Place on waxed paper until chocolate is set.Enjoy!
*Best eaten on the day you make. Keep in an air-tight container with silica gel packets if you have.
【材料】φ6cm で10個
無塩バター 50g
グラニュー糖 35g
薄力粉 100g
塩 2g
牛乳 15g
(粉も乾燥します、室温によって粉の牛乳の給水率が変わるので
まとまらないときは牛乳を少し足してもokです、ただし加えても5gまでで)
ポテトチップ(塩) 50g
(ポテチは塩味がベストチョイスです
50gがギリギリまとまる量です、それ以上だとちょっと味のバランス的にも
良くないしまとまらなくなるので、きちんと量って入れましょう)
トッピング用:
スイートチョコレート 60g
【作り方】
①バターに砂糖を加えてゴムベラでなじませ、クリーム状になるまで混ぜる。
②薄力粉、塩をふるって加え、切るように混ぜる。
③牛乳を加えて混ぜる
④手で粗目につぶしたポテトチップを加え、混ぜる。
ここで混ぜすぎないようにすること!
⑤生地をひとつにまとめたら10等分にする。
⑥オーブンを170℃に予熱スタート。
生地を丸めたらオーブンシート(クッキングシート)を敷いた天板に並べて、指で押して平らにし形を整える。
⑦170℃に温めたオーブンで15分焼く。
底がきつね色になればok
⑧焼き上がったら天板ごと冷まし、粗熱が取れたらケーキクーラーにうつす。
⑨クッキーが完全に冷めたら溶かしたチョコをつける。
⑩天板のオーブンシート(クッキングシート)の上に置きかたまるまでそのまま置いておく。
golden chocolate balls 在 HiroMaru CooK TV Youtube 的最佳貼文
It is an orthodox cake with baked chocolate sponge and sandwiching a fresh cream
It became a little fashionable by decorating the black and white chocolate balls
チョコレートスポンジを焼いて、生クリームを挟むオーソドックスなケーキです。
白と黒のチョコボールを飾るとちょっとおしゃれになりました。
★Subscribe to my channelよろしければチャンネル登録をお願いします。
http://www.youtube.com/channel/UCWxIipMBP9Qw1jSgjkNKq9w?view_as=subscribersub_confirmation=1
#バレンタインチョコ#生チョコ
【Ingredients】(12 cm bottom take off type)
1 egg
40g Granulated sugar
35g Flour
5g cocoa powder
5g Melted butter
1 teaspoon milk
(syrup)
30g Hot water
15g Granulated sugar
1 teaspoon rum
(Whipped cream)
150ml Whipped cream
15g Granulated sugar
(Grassage)
130g Coating chocolate bitter
40ml Vegetable oil
13 Chocolate Ball (White / Black)
【材料】(12㎝型底取れタイプ)
卵 1個
グラニュー糖 40g
薄力粉 35g
ココアパウダー 5g
溶かしバター 5g
牛乳 小さじ1
(シロップ)
熱湯 30g
グラニュー糖 15g
ラム酒 小さじ1
(ホイップクリーム)
生クリーム 150ml
グラニュー糖 15g
(グラサージュ)
コーティング用ビターチョコ 130g
植物油 40ml
チョコボール(白・黒) 約13個
◆動画で使用したケーキ型
貝印 × COOKPAD ちょうどいい食べきりサイズのホールケーキ型 底取れ式 12cm レシピ付き DL-8010
https://amzn.to/2JZHvsI
◆動画で使用したトング
田辺金具 ちびにゃんこトング 白たま 2549
https://amzn.to/310Lps9
【作り方】
準備…シロップを作ります。
熱湯にグラニュー糖を加えてよく混ぜてラム酒を加えて冷ましておきます。
①ボールに卵を割り入れて、グラニュー糖を加えて軽く混ぜて、湯せんにかけてよく混ぜて約40℃に温めたら湯せんから外してハンドミキサーでしっかりと泡立てます。
②薄力粉とココアパウダーをふるいにかけて、ゴムベラで優しく混ぜて、溶かしバターと牛乳を加えて優しく混ぜます。
③ロールペーパーを敷いた型に流しいれて、180℃に予熱したオーブンで20-25分焼きます。
④あら熱が取れたら型から出して、完全に冷めたらロールペーパーを外します。
⑤スケールで3枚に切ったスポンジに冷ましておいたシロップとホイップクリームを塗って重ねて冷蔵庫で一晩冷やします。
⑥コーティング用のチョコレートを湯せんで温めて溶かして、そこへ植物油を加えてよく混ぜます。
⑦一晩冷やしたケーキの上からコーティングチョコをかけて、20-30分冷蔵庫で冷やします。
⑧少し残ったコーテイングチョコにチョコボール(白・黒)を少し付けて、ケーキの上にのせて飾ります。
※ナイフはお湯で40℃くらい温めて切ると綺麗に切れます。一度切ったら次はナイフを綺麗に拭いて切ります。
――――――――――――――――――――――――――――――
We will have delicious rain all over the world ♪ Sweets maker HiroMaru ♪
世界中に美味しいの雨を降らせます♪スイーツメーカーひろまるです♪
――――――――――――――――――――――――――――――
◆How to make chocolate mousse cake【it's a simple recipe】なめらかチョコレートムースケーキ【簡単♪ゼラチンで作る天使の食感】
https://youtu.be/8toX8ZjCDVA
◆お店のふわふわパンケーキ【ホットケーキミックスで簡単♪】Fluffy thick pancake
https://youtu.be/cmAEu9gZQE0
◆How to make Rich Terrine chocolate濃厚テリーヌショコラの作り方
https://youtu.be/GesIpcONsaw
――――――――――――――――――――――――――――――
★ひろまるのホームページはこちらです
https://peraichi.com/landing_pages/view/hiromaru
★twitter
お気軽にフォローお願いします。
https://twitter.com/hiromarucook
★instagram
https://www.instagram.com/hiromarucook
もし私のレシピでお菓子やおかずを作ってくださったときは、
#hiromarucooktv をつけて投稿して頂けると嬉しいです。
―――――――――――――――――
おすすめケーキグッズ
―――――――――――――――――
★クイジナート スマートパワーハンドミキサー HM-050SJ
https://amzn.to/2SUgwRT
★パナソニック フードプロセッサー ホワイト MK-K48P-W
https://amzn.to/2PrZmxJ
――――――――――――――――――――――――――――――
動画で使用している撮影機材(Amazonアソシエイトのリンクを使用しています。)
――――――――――――――――――――――――――――――
【カメラ】Panasonic ミラーレス一眼カメラ ルミックス G7 ボディ 1600万画素 ブラック DMC-G7-K
https://amzn.to/2F1cDsD
【レンズ】Panasonic 単焦点レンズ マイクロフォーサーズ用 ルミックス G 25mm/ F1.7 ASPH. ブラック H-H025-K
https://amzn.to/2yCtAno
【レンズプロテクター】Kenko カメラ用フィルター PRO1D プロテクター (W) 46mm レンズ保護用 324653
https://amzn.to/2CLmrUN
【国内正規品】RODE ロード VideoMicro 超小型コンデンサーマイク VIDEOMICRO
https://amzn.to/2Cro5dn
【三脚】Neewer カメラ三脚/一脚 旅行用 アルミニウム合金 64inches/ 162cm 360度ボールヘッド、 耐荷重26.5 pounds/12 kgまで
https://amzn.to/2HKVJ0r
【照明】Neewer 調光可能な二色660 LEDビデオライト 耐久性のあるメタルフレーム、 Uブラケットと遮光板付き 3200-5600K、CRI96+ スタジオ撮影、YouTube、商品撮影、ビデオ撮影に適用
https://amzn.to/2W2Xiea
――――――――――――――――――――――――――――――
Golden Monkey's official website
ゴールデンモンキーの公式ウェブサイト
https://golden-monkey.tv/
――――――――――――――――――――――――――――――