關於 strawberry cake method ，我們在網路上蒐集到這些相關的討論、資訊與評價

Bika ambon available for next coming Thursday (15/4) 👍😋

新推出两种口味印尼经典原味三层糕和印尼经典黄梨三层糕,美味到不得了😋😋当然,印尼黄金糕和千层糕照常接单哦🙏🤗

✅https://wa.me/60124898989

✅印尼经典原味三层糕 （500gm RM 48 not included delivery charges )

*Lapis Surabaya is a delicious, classic Indonesian 3 layered cake and known for its distinct colors.
Also known as Spiku, our Kue Lapis Surabaya is soft, moist, creamy, and absolutely stunning when it comes to its flavours. The yellow colour is natural as we use fresh, full egg yolks. French butter and pure vanilla bean are also used to add fragrance to the cakes. We only use the best French strawberry jam, St. Dalfour to stack the layers of our authentic Kue Lapis Surabaya.

*柔软,湿润,乳脂状,香气.

✅印尼经典黄梨三层糕 （500gm RM 53 not included delivery charges )

*Lapis surabaya pineapple is zesty and tangy. The layer cake is moist, refreshing and the homemade pineapple jam infusion in between each layers. We use French butter, pure vanilla bean and fresh egg to craft this bright looking layered cake, which is perfect to be enjoyed during tea time and it is well loved by kids too!

*口味浓耶,清新不腻.

✅千层糕500gm 块装 (not included delivery charges)
-RM45 Original Layer 500g
-RM45 Pandan Layer 500g
-RM45 Mocha Coffee Layer 500g
-RM46Lemon Layer 500g
-RM53 Belgium Chocolate Layer 500gm
-RM 53 Prune Layer 500gm
-RM53 Orange Mix Fruit Layer 500gm

✅千层糕250gm 小块装(not included delivery charges)
-Original RM 24
-Greentea RM24
-Pandan RM24
-Lemon RM24
-Chocolate RM 27
-Prune RM 27
-Orange Mix Fruit RM27
-Cheese RM RM29

✅Layer cake storage Method
-Normal temperature 7 days only.
-Keep in fridge can last 10 days.
-Keep in frozen can last 2 to 3 month

✅印尼黄金糕500gm 块装（Bika ambon）
-RM 38( not included delivery charges)
- For normal day only Thursday.

✅Bika ambon Storage method
-as finished as soon as possible.

✅Single Flavour Package (240g)
RM25 Strawberry Cookies(not included delivery charges)
RM25 Belgium Chocolate Cookies(not included delivery charges)

#IamWongAnnzz
#Annzz寻味之旅
#Journeywithannzz
#bikaambon
#layercake
＃lapissurabaya
#newpacking
#250gm
#500gm

新推出两种口味印尼经典原味三层糕和印尼经典黄梨三层糕,美味到不得了😋😋当然,印尼黄金糕和千层糕照常接单哦🙏🤗

✅https://wa.me/60124898989

✅印尼经典原味三层糕 （500gm RM 48 not included delivery charges )

*Lapis Surabaya is a delicious, classic Indonesian 3 layered cake and known for its distinct colors.
Also known as Spiku, our Kue Lapis Surabaya is soft, moist, creamy, and absolutely stunning when it comes to its flavours. The yellow colour is natural as we use fresh, full egg yolks. French butter and pure vanilla bean are also used to add fragrance to the cakes. We only use the best French strawberry jam, St. Dalfour to stack the layers of our authentic Kue Lapis Surabaya.

*柔软,湿润,乳脂状,香气.

✅印尼经典黄梨三层糕 （500gm RM 53 not included delivery charges )

*Lapis surabaya pineapple is zesty and tangy. The layer cake is moist, refreshing and the homemade pineapple jam infusion in between each layers. We use French butter, pure vanilla bean and fresh egg to craft this bright looking layered cake, which is perfect to be enjoyed during tea time and it is well loved by kids too!

*口味浓耶,清新不腻.

✅千层糕500gm 块装 (not included delivery charges)
-RM45 Original Layer 500g
-RM45 Pandan Layer 500g
-RM45 Mocha Coffee Layer 500g
-RM46Lemon Layer 500g
-RM53 Belgium Chocolate Layer 500gm
-RM 53 Prune Layer 500gm
-RM53 Orange Mix Fruit Layer 500gm

✅千层糕250gm 小块装(not included delivery charges)
-Original RM 24
-Greentea RM24
-Pandan RM24
-Lemon RM24
-Chocolate RM 27
-Prune RM 27
-Orange Mix Fruit RM27
-Cheese RM RM29

✅Layer cake storage Method
-Normal temperature 7 days only.
-Keep in fridge can last 10 days.
-Keep in frozen can last 2 to 3 month

✅印尼黄金糕500gm 块装（Bika ambon）
-RM 38( not included delivery charges)
- For normal day only Thursday.

✅Bika ambon Storage method
-as finished as soon as possible.

✅Single Flavour Package (240g)
RM25 Strawberry Cookies(not included delivery charges)
RM25 Belgium Chocolate Cookies(not included delivery charges)

#IamWongAnnzz
#Annzz寻味之旅
#Journeywithannzz
#bikaambon
#layercake
＃lapissurabaya
#newpacking
#250gm
#500gm

@epic_cures’s
🍰🥕Carrot Walnut Cake
🍰🍵Niko Neko Hojicha with Panna Cotta & Praline
🍰🍫Chocolate Flourless Cake
🍰🍓🧀Strawberry Yoghurt Cheesecake

All thanks to Epic Cures for giving me the opportunity to sample these 4 different flavours. Definitely going to try out their whole cakes next time!

The Chocolate Flourless Cake was really chocolatey and it makes the perfect guilt-free treat for sure! Chocoholics will definitely give their stamp of approval!

The Niko Neko Hojicha with Panna Cotta & Praline was something very different. It’s very common to see Hojicha chiffon cake / Hojicha cake with sliced strawberries/Hojicha mousse cake out there in bakeries/ stores, hence this Hojicha Cake with Panna cotta and Praline is definitely a little something. You get the bits and pieces of panna cotta layered in between the hojicha sponge cake and the hojicha coating on the outside isn’t too sweet as well. The addition of daisy flowers on top of the cake have also definitely elevated the whole look of the cake. As shown from their feed, their whole cake looks super pretty!

Next up we have the Strawberry Yoghurt Cheesecake!!! This would be perfect for you all cheesecake lovers. With that hint of sweet & sour strawberry cream layered on top, it’s a well-made cheesecake.

Not forgetting the carrot cake, the cinnamon, walnuts and cream cheese frosting in this is sure to impress.

All in all, each of these cakes has not only distinct ingredients, but a method all on its own, so it’s really amazing to see how Epic cures whisk up all of these! So damn impressive! For those looking for personalised birthday cakes or even beautifully crafted tasty cakes, do reach out to them!
🙌🏻🙌🏻🙌🏻😍

Simple but cute ! We made a strawberry cake using store-bought sponge cake. We used the same method for the one we made with bread 7 years ago. https://youtu.be/Tj_xNEWUtBk
It does not involve MosoGourmet's weak points: coating the cake with cream or piping cream, so do not hesitate to try it. We are very thankful for the strawberry season, although it is about to end. We are looking forward to it again next year.
*Recipe* (15cm diameter/No.5)
1. Add 10g granulated sugar to 20g hot water. After it cools down, add 8g kirschwasser and mix it to make the syrup.
2. Glaze both the top and bottom of the chocolate sponge cake with the syrup made in step 1 on the sides that will be facing the cream.
3. Cut out oval shapes from the top sponge with a cookie cutter (Over 2cm.)
4. Cut out oval shapes from the strawberries as you did in step 3, and slice the remainders of the strawberries.
5. Fit the strawberries from step 4 into the sponge from step 3.
6. Add 20g sugar to 135g fresh cream, and lightly whip.
7. Spread a layer of the whipped cream from step 6 on the bottom sponge. After that, evenly layer on the sliced strawberries from step 4, then spread another layer of whipped cream on top of them.
8. Put on the top sponge from step 5.
9. If you feel the sponge will dry up, glaze the sponge with the syrup from step 1 while avoiding the strawberries. (Some whipped cream leftovers remained.)
10. Chill in the fridge for 1 hour and let it rest. Be careful that it does not dry up.
11. Garnish the strawberries with a green color to imitate their stems.
12. Done. Oh, we had such a plate! So yeah, it looks great when you serve it on a high plate.

簡単にでもかわいく！市販のスポンジを使ったいちごのケーキ作りました。7年前にパンでやったのと同じ手法です。https://youtu.be/Tj_xNEWUtBk
妄想グルメの苦手なナッペもクリームの絞り出しもないから、気軽に作ってみてください。苺の季節がそろそろ終わりです。お世話になりました、また来年。

*レシピ*（15センチ 5号）

１．お湯 20gにグラニュー糖 10gを加えて、粗熱がとれてからキルシュワッサー 8gを加え混ぜシロップを作ります。
２．上下のココアスポンジのクリームを挟む面に１のシロップを塗る。
３．上のスポンジに楕円型（2センチ強）で型押する。
４．苺は３と同じ楕円型で型抜きする。苺の余った部分はスライスしておく。
５．型抜きした４を３にはめ込む。
６．生クリーム 135gにグラニュー糖 20gを加え少し緩めにホイップする。
７．スポンジに６を塗り、４のスライスした苺を全面に並べる。更にホイップクリームを重ねて塗る。
８．５をのせ重ねる。
９．乾くようなら表面の苺を避けてスポンジに１を塗る。（ホイップクリームは少し余りました）
１０．冷蔵庫で落ち着くまで1時間程度 冷やす。乾燥しないように気をつけて！
１１．苺のヘタに見立てたグルーンをあしらう。
１２．できた。こんなお皿持ってたじゃん！ということで高さのあるお皿に盛り付けると感じ出ます。

#strawberry #cake #howto #hacks #kawaii

You might like my vlog channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1
Chocolate Flower for cake decoration Tutorial Using Plastic Spoon

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How to make an easy decorative chocolate flower using the plastic spoon
Ingredients:
white chocolate 80g or as needed depending on the size of your flower
some plastic teaspoons of 2 sizes (medium & small)

Method:
*melt white chocolate over a double boiler (place the bowl of chocolate over another bowl of boiling hot water covered for 5 mins then stir until completely melted)
*coat the back of the spoon with melted chocolate then place in the refrigerator until dry
*coat again to make the layer thick and sturdy
* let it dry in the refrigerator
*gently twist the side of the spoon to release the chocolate flower petals(clean the edges if needed)
*make extra in case some breaks
*in a small round bowl place a small piece of parchment paper
*deep petals in the melted chocolate then lay in the bowl
*place the second petal tilting slightly on the other
* 7petals in the first row, 5 on the second row and 3 small in the middle
*hold the petals on the place for few minutes until dries a little
*refrigerate when done

MORE VIDEOS:
Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs
Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c
Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg
Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c
Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA
Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0
Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY
Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw
Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI
Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0

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We're changing the paradigm of how to make strawberry daifuku! Is this the dawn of the new age of strawberry daifuku!? We wondered if we could wrap the strawberry whole and boil it, so we gave it a try!
Well, it's not a daifuku, but a rice dumpling... But it tastes like strawberry daifuku, so please watch with an open mind!
* Recipe * (Makes 9)
1. Add 15g of sugar to 90g of white rice flour and mix.
2. Color 90ml of water with red food coloring. If you use a liquid dye, one drop is plenty. We used two drops and the color was too strong.
3. Add 2 to 1 while watching the texture and knead. Adjust the amount of water to make it as hard as your ear lobe. (We used 75ml of water this time.)
4. Wash the strawberries well and cut off the tops. We'll use the tops later, so put them aside for now.
5. Divide 3 into nine 20g sections.
6. Spread each section out, put 5g of white bean paste and wrap up the strawberries.
7. Use a toothpick to poke six holes in the top. It's good to make the holes quite deep.
8. Boil for three minutes in boiled water. You may boil them a litter longer if you are worried.
9. Remove and place into cold water to cool.
10. Place on the strawberry tops.
11. Finished.(Bellsprout...)

Since sugar was added to the white rice flour, it can be kept in the refrigerator and be eaten the next day without going hard.

We also made a version where we wrapped the entire strawberry with the top on, but the boiling always made the color change, so we went with this method in the end.

#Strawberry #Daifuku #Recipe #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan

いちご大福の作り方の常識をくつがえす！？　新しい苺大福の誕生です？生の生地で苺を丸ごと包んで、そのまま茹でて作れないかな、とやってみました。まぁ、大福じゃなくて白玉だんごなんですが・・・味はいちご大福だから、大目にみてください。

*レシピ*（9個分）
１．白玉粉 90gに砂糖 15gを入れ混ぜる。
２．水 90mlを赤の食用色素で着色する。液体着色料でしたら1滴で大丈夫です。今回、2滴入れたら濃すぎました。
３．１に２を様子を見ながら加え、こねる。耳たぶくらいのかたさになるように水の量を調整する。（今回 75ml入れました）
４．イチゴはよく洗い、ヘタを切り落とす。ヘタは使うのでとっておく。
５．３を1個あたり20g、9個に分ける。
６．５を丸く広げ、白あん 5gをのせ、４のイチゴをのせ包む。
７．爪楊枝の上部分で６に点々をつける。少し深めにつけるとよい。
８．沸騰したお湯で3分弱茹でる。心配ならばもうちょっと茹でてください。
９．冷水に取り冷ます。
１０．４のヘタをつける。
１１．でけた。マダツボミも...
白玉粉に砂糖を加えてあるので、冷蔵庫で保存して次の日でも固くならずおいしく食べられました。
ヘタを落とさずにそのまま包んだバージョンも作りましたが、茹でることによって、どうしてもヘタが変色しがちだったので、最終的にこの作り方で落ち着きました。

#いちご #大福 #作り方 #レシピ #白玉 #音フェチ #苺 #イチゴ