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

《Choux au craquelin chocolate flavour•cream puff•巧克力酥皮泡芙》

第一次做泡芙，挺有趣的，我的擠花袋終於派上用場!🤣
型狀還要多加練習是真的!! 我擠的有點大小不一哈哈，不過擠花真的好好玩，但事後洗器具可不好玩了。。😅
食譜用@cooking._tree 裡的，做一tray 剛好! 味道也很讚! 等我練習多次一點再來分享我自己的食譜!!

Finally I get to use the piping bag!! It is my first time making the Choux au craquelin (I only know how to pronounce choux and the rest I cant even say it 🤣)

Taste is undoubtly good but the shape...lol I have to practice more!! 😇

#creampuff #puff #chocolatepuff #bakingfromscratch #chouxpastry #chouxaucraquelin #choux #pastry #吃貨人生 #吃貨 #泡芙 #酥皮泡芙 #practicemakesperfect #weekend @ Sydney, Australia

Size Actually Matters! This is possibly the biggest almond 🥐 I have ever seen in Sydney guysss!! Love the taste, texture and the almond filling ✅ Thanks @stmalowholesalebakery for delivering these sumptuous pastries right to my door 🚪😘 #sizematters #thebiggerthebetter
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#almondcroissant #croissants #pastry #buttery#baker #sydneyeats #croissant #bakery #bread #breadlover #breakfastinsydney #sydneybrunch #sydneybrunchspot #baking #stmalo #handsinframe #sydneybusiness #sydneydelivery #almond #nuts #nutty #牛角包 #包 #香港人#香港#食好西 #hongkongblogger #hkblogger

We started our meal at 🍷 @thelanewinebar with some really fresh Sydney rock oysters served in 3 ways (Natural / Pickled cucumber 🥒 and apple 🍏 / Red wine mignonette). The sweetness and sour taste from the dressing brought out extra flavours from this local produce
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- matched with Pewsey Vale 1961 Block Riesling, Eden Valley, SA
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#thelane #sydneyoyster #caatlehill #oyster #rockoyster #australianfood #sydneyeats #sydneyfood #sydneyfoodie #sydneylife#sydneyblogger #shellfish #seafood #delicious #beautifulcuisines #thefeedfeed #sydneydinner #sydneyfoodshare #wine #winebar #winedinner #winepairing #wineporn #seafoodlover #foodlover #hongkongblogger #riesling #wineoclock #seafoodporn #hkblogger
@ The Lane Winebar

I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)

Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/

Same video without music : https://youtu.be/lx9fHzJe9wY

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Music : (Epidemic Sound)
get 30 day free trial using the link below :)
http://share.epidemicsound.com/FQbHC

#1 // Castor - S.A. Karl
#2 // Forget - Jakob Ahlbom

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Ingredients: makes 6 mini kouglofs

For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder

For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)

coconut flakes

Instructions:

1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!

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「材料」ミニクグロフ６個分

薄力粉　100g
オレンジ　130g
オーツミルク　25g
オイル　30g
てん菜糖　60g
ベーキングパウダー　小さじ1

「作り方」

１、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
２、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
３、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
４、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
５、完全に乾くまで待ちます。（数時間〜１日ほど）
６、エンジョーイ！


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Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

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Equipments & etc:
Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro

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I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)

Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/

Original video with music : https://youtu.be/txNdohqUmgw

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

Ingredients: makes 6 mini kouglofs

For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder

For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)

coconut flakes

Instructions:

1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!

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「材料」ミニクグロフ６個分

薄力粉　100g
オレンジ　130g
オーツミルク　25g
オイル　30g
てん菜糖　60g
ベーキングパウダー　小さじ1

「作り方」

１、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
２、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
３、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
４、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
５、完全に乾くまで待ちます。（数時間〜１日ほど）
６、エンジョーイ！


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

Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

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

Equipments & etc:
Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro

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+ Follow my Facebook fan page- Shazza in Australia 澳洲討生活雜記https://www.facebook.com/shazzainaustralia/
+ Follow my Instagram- @shazza_in_aus

☆ 最近迷上做甜點~剛好前幾天做了地瓜圓成功後來轉戰做芋圓，上網查了一些資料都沒看到跟澳洲芋頭相關的影片或分享文章，秉持著神農嘗百草的我就決定來試做看看! 到底吃起來會不會有芋味呢? 請看影片囉~

☆ Hey guys! I have been curious about the taste of the Australian grown taro for a while but I havent got a chance to cook it! Therefore, I decided to buy it and cook it myself and let you guys know how it taste like! I made glutinous taro balls and plus a bit of extra purple sweet potato balls. I have never used them to make dessert before. Wanna know how it goes? Watch the video :)

☆ 芋圓+紫心地瓜圓食譜 (可依各人情況調配)
* 芋頭或地瓜 - 500g
* 木薯粉 - 250g (可用地瓜粉但建議用木薯粉口感比較Q)
* 糖 - 80g (喜歡甜可多加)
* 太白粉 - 少許，當手粉用以防芋圓們黏到沾板和黏到彼此

☆ Recipe - Glutinous taro and sweet potato balls
* Taro/Any sweet potato - 500g
* Tapioca powder - 250g (Alternatively, you can use sweet potato starch
but the texture wont be as chewy as the tapioca starch)
* Sugar 80g - (Adjust the amount of sugar if you like sweeter or less
sweet)
* Potato starch - a bit (Used for prevent the dough from sticking on the
chopping board and individual glutinous balls.

♥ Music
Music by MYSM - Aloft - https://thmatc.co/?l=38A81F1

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#glutinousballs #australiantaro #cookwithme #台灣人在澳洲 #芋圓地瓜圓製作 #甜點 #台灣 #澳洲 #Sydney #taiwanesedessert