Resepi Dorayaki Viral. Sedap & senang. Boleh la cuba buat untuk family harini. Kalau nak jual pun boleh.
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RESEPI DORAYAKI
-3bji telur
-¼ cwn gula
-2sudu susu pekat manis
-2sudu minyak masak
-setengah cwn air
-2cwn tepung gandum+1sdu kecil baking powder
-esen vanila
-inti(sy guna penut butter & coklat)
••Semua sukatan dlm cawan kcuali minyak dan susu sukatan sudu
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CARA-CARA
-mixer telur+gula smpai gebu
-tambah susu n minyak n mixer lg sebati
-tambah esen vanila n msukn tepung berselang seli dgn air.
-ejas adunan supa x pekat n x cair
-panaskn pan n senduk kn buat bulat² ( altenatif lain utk dpt bulat yg sma n cntik.guna je piping bag yg blh bli kt kdai bakeri)
-msk smpai perang n tbalikn
-sejukkn n boleh sapu inti pape ikut suke
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Kredit : Aqema Nazri
#RDB
Dorayaki Viral Recipe. Delicious & happy. Can try to make it for the family today. If you want to sell it, you can also.
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DORAYAKI RECIPE
- 3 pieces of eggs
- ¼ cwn of sugar
- 2 tablespoons of milk sweet
- 2 spoonful of cooking oil
- half cwn of water
- 2 cwn wheat flour+ 1 small baking powder
- vanilla essence
- inti (I use butter & chocolate penut)
•• All fitting in the cup of oil and milk fitting spoon
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THE WAYS
- egg telur+gula until whirlwind
- add milk and oil and mixer again
- add vanilla essence and flour with water.
- ejas mix supa x thick and not liquid
- heat up the pan and spoon for round (other altenative to get round the same and beautiful. Just use the piping bag that can buy at the bakeri shop)
- msk until war and turn back
- cold and you can apply the core, you like it
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Credit: Aqema Nazri
#RDBTranslated
同時也有1部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,ぜひ作ってみてくださいね! いちごのミルフィーユ 3個分 材料: 冷凍パイシート(解凍する) 1枚 砂糖 小さじ3 ■カスタードクリーム 卵黄 2個 砂糖 65g コーンスターチ 大さじ1 バニラエクストラクト 小さじ1 牛乳 240ml いちご(スライス) 6個 作り方: 1.カスタード...
piping fitting 在 Kandie Family Facebook 的精選貼文
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piping fitting 在 Tasty Japan Youtube 的最佳貼文
ぜひ作ってみてくださいね!
いちごのミルフィーユ
3個分
材料:
冷凍パイシート(解凍する) 1枚
砂糖 小さじ3
■カスタードクリーム
卵黄 2個
砂糖 65g
コーンスターチ 大さじ1
バニラエクストラクト 小さじ1
牛乳 240ml
いちご(スライス) 6個
作り方:
1.カスタードクリームを作る。ボウルに卵黄、砂糖を入れ、白っぽくなるまで泡立て器で混ぜる。コーンスターチを加えて混ぜ、バニラエクストラクト、牛乳を加えてよく混ぜ合わせる。
2.ラップをかけ、500Wのレンジで3-4分加熱する。(1分ごとに取り出してよく混ぜる。)表面にぴったりとラップをし、冷蔵庫で30分ほど冷やす。
3.パイシートを3等分の長方形に切り、フォークで数カ所穴を開ける。
4.フライパンを弱火にかけ、(3)を並べ入れて10分焼く。焼けたら裏返し、フタをしてさらに10分焼く。
5.(4)の表面に砂糖を小さじ1杯ずつ振りかけて裏返す。クッキングシートをかぶせて、一回り小さなフライパンなどで重石をして、強火で1分ほど焼く。
6.パイの表面に絞り袋でカスタードを絞り、いちごをのせ、さらにカスタードクリームを絞る。これをもう1度繰り返す。
7.仕上げに粉糖を振りかけたら、完成!
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(English Recipe)
LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE)
Servings: 3-4
INGREDIENTS
1 sheet puff pastry, thawed
3 teaspoons sugar
Custard
2 egg yolks
⅓ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup milk
6 strawberries, sliced
PREPARATION
In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
Add cornstarch and whisk well. Add the vanilla extract and milk, and whisk until well combined.
Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through.
Cover with a plastic wrap and chill at least 30 minutes.
Cut the thawed puff pastry into three equal-sized rectangles.
Pierce each piece of puff pastry with a fork.
Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1- 2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
Place the custard in a piping bag fitting with an large round tip.
Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
Dust the top with powdered sugar.
Enjoy!
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