過年知道大家都好想我較蒸糕,今次教大家椰汁年糕,我依個版本同傳統有小小唔同, 想知點整就記得睇了,記得交功課呀😁
高清版:https://youtu.be/9EWgIo9y6MQ
椰汁年糕
材料:
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒
做法:
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!
肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.
If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.
Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)
Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp
Garnish ingredient:
Chinese red date
Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan
Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.
2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.
3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.
4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.
5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.
6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.
7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**
8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.
9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.
10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.
11. Preheat the steam oven to 100C (212F).
12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.
13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.
14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.
15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.
DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.
16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.
17. Garnish with a red date by placing it in the center of the cake.
同時也有27部Youtube影片,追蹤數超過18萬的網紅KemushiChan ロレッタ,也在其Youtube影片中提到,Speaking Japanese with elders and strangers along the Edo River! Community Subtitles by: Manuel Lamprecht (German) Karen Lam (Chinese: Simplified & T...
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simplified chinese to traditional 在 Lindie Botes - YouTuber Facebook 的精選貼文
Is learning Chinese your new year's resolution? In my new blog post: How do you choose between learning Traditional or Simplified Chinese? You'll also find a list of resources in this post to kick-start your Chinese learning!
simplified chinese to traditional 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
simplified chinese to traditional 在 KemushiChan ロレッタ Youtube 的最佳解答
Speaking Japanese with elders and strangers along the Edo River!
Community Subtitles by:
Manuel Lamprecht (German)
Karen Lam (Chinese: Simplified & Traditional)
そら (French)
Tomo (Finnish)
@JoaoEMMelo (Brazilian Portuguese)
Esin (Instagram: @thought_sofa ), (Turkish)
giuliagalls (italian)
Shout out to GROOVY KAIJU for providing some of the chill tunes used in this episode!
Soundcloud; https://tinyurl.com/sgjdhyw
Spotify: https://tinyurl.com/svn3x72
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My Second Channel: https://tinyurl.com/yb88ob94
Me: https://www.youtube.com/user/kemushichan
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http://www.instagram.com/kemushijp
http://www.facebook.com/KemushiChan
http://www.twitter.com/KemushiJP
Business Inquiries:
Hello@KemushiChan.com
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Hi! My name is Loretta, a girl from the U.S. who moved to Japan! I'm here on the MEXT scholarship program as a graduate student, studying to get a Masters in Business Administration. Here are some answers to common questions:
1. Do I Speak Japanese? Yep! I was taught formally in High School and have been speaking now for over 15 years.
2. What are you studying? I'm a recent grad of Yokohama National University's "Masters of Business Administration" Program
3. How old are you?: Year of the dragon. :D The math is up to you.
4. How did you get into Japanese school?: http://tinyurl.com/yb8yylch
5. What camera equipment do you use?: I film my videos with a Canon 60D using a 30mm Sigma Art Lens and I edit with Sony Vegas Pro (with some help from photoshop). Additional cameras include GoPro Hero 7 Black and DJI Majic Air
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![post-title](https://i.ytimg.com/vi/gS7GLjBV-7I/hqdefault.jpg)
simplified chinese to traditional 在 KemushiChan ロレッタ Youtube 的最佳貼文
Speaking Japanese with elders and strangers in another country town! This was shot back in 2020 with my friend Karen-chan. Let's see what the neighbors have to say!
Community Subtitles by:
Manuel Lamprecht (German)
Nina Mononen (Finnish)
そら (French)
Karen Lam (Chinese Simplified and Traditional)
Turkish Subtitles by: Esin (Instagram: @thought_sofa )
Giulia Galli (Italian)
@JoaoEMMelo (Brazilian Portuguese)
Shout out to GROOVY KAIJU for providing some of the chill tunes used in this episode!
Soundcloud; https://tinyurl.com/sgjdhyw
Spotify: https://tinyurl.com/svn3x72
- - - - - - - - S U B S C R I B E - - - - - - - -
My Second Channel: https://tinyurl.com/yb88ob94
Me: https://www.youtube.com/user/kemushichan
- - - - - - - - H O W T O R E A C H M E - - - - - - - -
http://www.instagram.com/kemushijp
http://www.facebook.com/KemushiChan
http://www.twitter.com/KemushiJP
Business Inquiries:
Hello@KemushiChan.com
- - - - - - - - F A Q - - - - - - - -
Hi! My name is Loretta, a girl from the U.S. who moved to Japan! I'm here on the MEXT scholarship program as a graduate student, studying to get a Masters in Business Administration. Here are some answers to common questions:
1. Do I Speak Japanese? Yep! I was taught formally in High School and have been speaking now for over 15 years.
2. What are you studying? I'm a recent grad of Yokohama National University's "Masters of Business Administration" Program
3. How old are you?: Year of the dragon. :D The math is up to you.
4. How did you get into Japanese school?: http://tinyurl.com/yb8yylch
5. What camera equipment do you use?: I film my videos with a Canon 60D using a 30mm Sigma Art Lens and I edit with Sony Vegas Pro (with some help from photoshop). Additional cameras include GoPro Hero 7 Black and DJI Majic Air
☆★☆★☆★☆★☆★*~MUSIC~*★☆★☆★☆★☆★☆★
#travelvlog #speakjapanese #polyglot
![post-title](https://i.ytimg.com/vi/HoS_R8QkGbY/hqdefault.jpg)
simplified chinese to traditional 在 KemushiChan ロレッタ Youtube 的最讚貼文
Meet my Japanese neighbors and see how the area is surviving without tourists.
COMMUNITY SUBTITLES BY:
Manuel Lamprecht (German),
Nina Mononen (Finnish),
Tomo (Finnish),
Diana Davidson (Spanish),
Karen Lam (Chinese Simplified and Traditional),
peppermin_t (Dutch),
"R" (Hindi Subtitles),
zixxymwhah (Serbian),
そら (French),
Anisa (Indonesian)
Hime-chan (Hebrew)
Esin (Turkish)
Eien (Greek)
Brazilian Portuguese Subs by @JoaoEMMelo
Japanese captions provided by: https://www.ieservicesjapan.com/
My friend's channel from the glass museum: https://www.youtube.com/channel/UCWPklCAq_a9lfppJXzU3ALw
Guest starring: Shige no Coffee Koubou: https://www.facebook.com/shigenocoffee/
Chiisana Garasu no Hon no Hakubutsukan: https://www.youtube.com/channel/UCWPklCAq_a9lfppJXzU3ALw
Anmitsu no Shinryoku-do: https://twitter.com/shinryokudo
Builder's Burgers and Brownies: https://www.builders-hamburger.com/
- - - - - - - - S U B S C R I B E - - - - - - - -
My Second Channel: https://tinyurl.com/yb88ob94
Me: https://www.youtube.com/user/kemushichan
- - - - - - - - H O W T O R E A C H M E - - - - - - - -
http://www.instagram.com/KemushiJP
http://www.facebook.com/KemushiChan
http://www.twitter.com/KemushiJP
Business Inquiries:
Hello@KemushiChan.com
- - - - - - - - F A Q - - - - - - - -
Hi! My name is Loretta, a girl from the U.S. who moved to Japan! I'm here on the MEXT scholarship program as a graduate student, studying to get a Masters in Business Administration. Here are some answers to common questions:
1. Do I Speak Japanese? Yep! I was taught formally in High School and have been speaking now for over 15 years.
2. What are you studying? I'm a recent grad of Yokohama National University's "Masters of Business Administration" Program
3. How old are you?: Year of the dragon. :D The math is up to you.
4. How did you get into Japanese school?: http://tinyurl.com/yb8yylch
5. What camera equipment do you use?: I film my videos with a Canon 60D using a 30mm Sigma Art Lens and I edit with Sony Vegas Pro 10 (with some help from photoshop). Additional cameras include GoPro Hero 7 Black and DJI Majic Air
☆★☆★☆★☆★☆★*~MUSIC~*★☆★☆★☆★☆★☆★
#japanvlog #speakjapanese #polyglot
![post-title](https://i.ytimg.com/vi/puZj7spIvFE/hqdefault.jpg)
simplified chinese to traditional 在 Traditional vs Simplified Chinese - what are their differences? 的推薦與評價
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