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Q: 1/2 cup to mlEAT CLEAN VIỆT NAM 在Facebook 的評價

🍠Bánh Khoai Lang Yến Mạch Nhân Dừa HealthyNguyên Liệu◾ 1 củ khoai lang to◾ 1/2 cup yến mạch◾ 300 ml sữa tươi không đường◾ 30 ml mật ong◾ 30 ml cốt dừa◾ 60 g cơm dừa hoặc dừa nạo◾ Vừng1. Khoai lang hấp chín, nghiền nhuyễn, nghiền lúc còn nóng sẽ dễ hơn, các bạn hãy nghiền thật nhuyễn để dễ nặn bánh nhé.2. Thêm yến mạch trộn đều rồi cho từ từ 100ml sữa tươi đến khi hỗn hợp dẻo3. Cho cơm dừa (dùng dừa nạo sẽ ngon hơn) cốt dừa, sữa tươi và mật ong sên đều tay.4. Nặn bánh và rắc vừng lên thui. Ở đây mình có hai cách:+ Cách 1 là các bạn bỏ lò ở 180 độ trong 20 phút sau đó lại lật bánh và tiếp tục nướng 180 độ 20 phút, làm cách này vừng sẽ không bị cháy.+ Cách 2 là cho bánh lên áp chảo, nếu làm theo cách này các bạn không cần rắc vừng cũng được, áp chảo thế này vỏ bánh sẽ giòn hơn.Cre: cookpad

「1/2 cup to ml」的推薦目錄：

關於1/2 cup to ml 在 EAT CLEAN VIỆT NAM Facebook 的精選貼文
關於1/2 cup to ml 在 Christian Yang (楊尚友) Facebook 的最讚貼文
關於1/2 cup to ml 在 Phaptawan Facebook 的精選貼文

關於1/2 cup to ml 在 Tasty Japan Youtube 的精選貼文
關於1/2 cup to ml 在 Tasty Japan Youtube 的最讚貼文
關於1/2 cup to ml 在 Tasty Japan Youtube 的最佳解答

關於1/2 cup to ml 在 Milliliter-to-Cup Equivalent - YouTube 的評價
關於1/2 cup to ml 在 cup to ml的評價和優惠，YOUTUBE - 全聯商品經驗網路分享指南的評價

1/2 cup to ml 在 EAT CLEAN VIỆT NAM Facebook 的精選貼文

By EAT CLEAN VIỆT NAM

2021-09-10 15:30:55 有 42 人按讚

🍠Bánh Khoai Lang Yến Mạch Nhân Dừa Healthy

Nguyên Liệu
◾ 1 củ khoai lang to
◾ 1/2 cup yến mạch
◾ 300 ml sữa tươi không đường
◾ 30 ml mật ong
◾ 30 ml cốt dừa
◾ 60 g cơm dừa hoặc dừa nạo
◾ Vừng

1. Khoai lang hấp chín, nghiền nhuyễn, nghiền lúc còn nóng sẽ dễ hơn, các bạn hãy nghiền thật nhuyễn để dễ nặn bánh nhé.
2. Thêm yến mạch trộn đều rồi cho từ từ 100ml sữa tươi đến khi hỗn hợp dẻo
3. Cho cơm dừa (dùng dừa nạo sẽ ngon hơn) cốt dừa, sữa tươi và mật ong sên đều tay.
4. Nặn bánh và rắc vừng lên thui. Ở đây mình có hai cách:
+ Cách 1 là các bạn bỏ lò ở 180 độ trong 20 phút sau đó lại lật bánh và tiếp tục nướng 180 độ 20 phút, làm cách này vừng sẽ không bị cháy.
+ Cách 2 là cho bánh lên áp chảo, nếu làm theo cách này các bạn không cần rắc vừng cũng được, áp chảo thế này vỏ bánh sẽ giòn hơn.

Cre: cookpad

Tags: 1/2 cup to ml

EAT CLEAN VIỆT NAM

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Trang thông tin về kiến thức dinh dưỡng, sức khoẻ cho tất cả mọi người .

1/2 cup to ml 在 Christian Yang (楊尚友) Facebook 的最讚貼文

By Christian Yang (楊尚友)

2021-08-09 17:57:11 有 82 人按讚

Recipe: Cookies and Cream Molten Chocolate Pineapple Bun

Yahoo Video: link in bio

要發明啲新食譜真係好好玩今次就真係整咗啲又好味有Original 嘅菠蘿包. 包你煮俾自己食就拍手掌🤩.

菠蘿包脆皮材料Crust:
含鹽奶油120g salted butter, room temperature
蛋黃2 egg yolks
糖150g sugar
麵粉120g flour
OREO 80g oreo cookies, processed
吉士粉5 tbsp custard powder
泡打粉1/2 tsp baking powder
水1 tsp water

蛋白2 egg whites, beaten for brushing

Molten Chocolate Cake for the centre
115g 黑朱古力Dark Chocolate (or any chocolate you like)
45g 牛油 Butter
¼ cup (25g) 糖粉 Icing sugar
2 tablespoons (15g) 朱古力粉 Unsweetened cocoa powder
2 雞蛋 eggs

For greasing the ramekins:
2 teaspoons 牛油 butter for greasing the ramekins
2 teaspoons 砂糖 caster sugar

Dough Ingredients:
Part 1 - Roux:
麵粉3 tbsp flour, 24g
奶1/4 cup milk, 60 ml
水1/4 cup water, 60 ml

Part 2 - 麵團材料Dough

麵粉2 1/2 cups flour, 325g
糖1/8-1/4 cup sugar, 25g-50g (depends how sweet you like your bread)
酵母2 tsp instant yeast, 7g (Christian 提供)
鹽1/2 tsp salt, 3g
雞蛋1 egg
奶1/2 cup room temp milk, 120 ml
牛油4 tbsp softened butter, diced, 56g
麵粉1/4 cup extra flour

Instructions:
Make the molten chocolate cake filling: In a bowl, melt the chocolate and butter (in the microwave, or gently in a pan or in a bowl over steam) cool slightly and then add the eggs and sifted icing sugar and cocoa powder.
Grease the ramekins and coat the inside with butter caster sugar.
Fill the ramekins to ½ full then wrap with cling film or aluminium foil. Bake in a 200C preheated oven for 8 minutes. Cool down and place in the freezer overnight.
For the dough, cook part 1 and mix well and set aside to cool.
Then make part 2, by mixing all the wet ingredients with the yeast, then mixing in the dry ingredients. Then mix in Part 1.
Knead and allow to rise for 1 hour.
Form into balls and place the chocolate in the centre and then allow to rise on a greased oven tray.
Make the crust by mixing all the ingredients together, form into a tube and wrap with cling film.
Then place in the fridge for 30 minutes.
Cut and the roll and then place on the dough balls, then brush with egg whites.
Preheat the oven at 180C
Bake for 18-20 minutes.
Serve hot!

Tags: 1/2 cup to ml

Christian Yang (楊尚友)

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Hong Kong - France - Mauritius

1/2 cup to ml 在 Phaptawan Facebook 的精選貼文

By Phaptawan

2020-12-29 19:54:06 有 42 人按讚

เมื่อวานนี้แพรวอยากกินเค้กป๊อป (cake pops) มากเลยค่ะ นั่งคิดทั้งวัน555 วันนี้เลยทำกินเอง ส่วนผสม 3 อย่างเอง ไม่ต้องใช้เตาอบ ไม่คลีนมากแต่ก็เรียกได้ว่าเป็นขนมเฮลตี้ ใช้มันเทศทำเนื้อเค้ก แล้วก็เคลือบด้วยช็อคโกแลตค่ะ ฟินได้อยู่ กินแล้วหายอยากขนมได้พอตัวเลย😌✨

แพรวแปะสูตรที่แพรวทำเองไว้ตรงนี้เลย (เป็นภาษาอังกฤษนะคะ พอดีเพื่อนฝรั่งขอมาเลยพิมพ์ให้นางมาแบบนี้ ใครอยากได้ภาษาไทยบอกนะ เดี๋ยวแพรวมาพิมพ์ให้ค่ะ)

Healthy No-Baked 3-Ingredient Sweet Potato Cake Pops (portion for about 30 pops)�
Ingredients
- Sweet Potato 500 g
- Coconut milk 300 ml
- Chocolate chips 1/2 cup

How to

Sweet Potato
- wash sweet potatos, cut in pieces(no need to peel), put on a large microwaveable plate
- add some water in the plate, cover with a lid, put in 800-900w for around 10 minutes (it might require more or less time to cook, I suggest to check every 5 mins)
- When sweet potatoes properly cooked (check by cutting with a fork or a knife, if soft then it’s cooked) remove from the microwave
- Put sweet potatoes in a food processor/blender
- Add 150 ml of coconut milk, mix it well until it looks and feels like a dough
- Put in a fridge for 20-30 mins

Chocolate coating
- add 1/2 cup of chocolate chips in a microwaveable mug
- Heat in microwave until melts (I suggest 1 min then stir and put for another 30sec- 1 min if needed)
- Add 100-150g of coconut milk into the mug, mix with spoon, reheat in the microwave if necessary

Coating
- Scoop sweet potatosand make firm small balls, or use ice/baking tray if you want different shapes
- Place a stick to the ball, dip into the chocolate mix
- Refrigerate for 1 hour

Et bon appétit!

ง่ายมากเลยแม่ ลองดูนะคะ อร่อยดีด้วย หนึบๆเบาๆค่ะ

Tags: 1/2 cup to ml

Phaptawan

About author

สวัสดีค่ะ แพรว ภาพตะวัน ค่ะ ทำบล็อกเพราะใจรักเรื่องความสวยความงาม มีเครื่องสำอางเป็นเหมือนรักแท้ แพรวดูแลตัวเองให้ทั้งสวยและสตรองเพราะเชื่อว่าความสวยไม่ได้ตีกรอบอยู่แค่ที่หน้าตา ถ้าเราหุ่นดี สุขภาพดี เราก็สวยมั่นใจได้ค่ะ ยินดีที่รู้จักทุกท่านค่ะ พูดคุยทักทายได้ตามสบายเลยนะคะ รับแต่งหน้าและเปิด workshop สอนแต่งหน้าด้วยนะคะ สนใจ ส่ง inbox มาสอบถามได้เลยค่า

แพรว ภาพตะวัน เขียนบล็อกความงาม มีเครื่องสำอางเป็นเหมือนรักแท้ อยากสวยตามพี่มาทางนี้เลย

1/2 cup to ml 在 Tasty Japan Youtube 的精選貼文

By Tasty Japan

2021-09-05 10:00:00 有 18,302 人看過有 1,094 人喜歡

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウを加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

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Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

1/2 cup to ml 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2021-08-01 16:00:02 有 5,291 人看過有 177 人喜歡

世界各国で生産されているとうもろこしを、それぞれの国の味付けでご紹介します！
世界の屋台に行った気分になれる♪
お好みのものをぜひ、作ってみてくださいね！

とうもろこしレシピ4種

■エローテ（メキシコ屋台風コーン）
3人分

材料：
とうもろこし　3本
サラダ油　大さじ1
マヨネーズ　80g
サワークリーム　80g
ライム汁　1/2個分
チポトレパウダー　小さじ1
コテハチーズ　30g
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3. 小さめのボウルにマヨネーズ、サワークリーム、ライム汁を入れ、混ぜ合わせる。刷毛でとうもろこしにまんべんなく塗る。
4. チポトレパウダー、コテハチーズ、パクチーをトッピングしたら、完成！

■ブッタ（インド屋台風コーン）
3人分

材料：
とうもろこし　3本
ギー（バターオイル）大さじ1
ライム　1/2個
チリパウダー　小さじ1
クミンパウダー　小さじ1/4
カイアンペッパーパウダー　小さじ1/4
ガラムマサラ　小さじ1/4
塩　小さじ1 1/2

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.ギーを入れたフライパンを中火で熱し、茹でたたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3.とうもろこしにライム汁をまんべんなくかける。
4. 小さめのボウルにチリパウダー、クミンパウダー、カイアンペッパーパウダー、ガラムマサラ、塩を入れて混ぜ合わせる。とうもろこしに振りかけたら、完成！

■焼きとうもろこし（日本の屋台風コーン）
3人分

材料：
とうもろこし　3本
サラダ油　大さじ1
しょうゆ　大さじ3
砂糖　大さじ1

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼く。
3. 小さめのボウルに醤油と砂糖を入れ、混ぜ合わせる。(2)に入れ、刷毛でとうもろこしに塗る。皿に移したら、完成！

■マカイパカ（東アフリカ風コーンカレー）
3人分

材料：
とうもろこし　3本
無塩バター　大さじ1
トマト（角切り）1個
セラーノペッパー（青唐辛子）1個
コリアンダーパウダー　小さじ1
グリーンチリパウダー　小さじ1
ターメリックパウダー　小さじ1/2
ココナッツミルク　800ml
レモン果汁　大さじ2
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。まな板に移し、少し冷ます。
2. とうもろこしを4等分に切る。
3. 鍋にバターを入れる。溶けたらトマトを加え、柔らかくなるまで炒める。セラーノペッパー、コリアンダーパウダー、グリーンチリパウダー、ターメリックパウダーを入れ、よく混ぜる。
4. ココナッツミルクを入れて煮る。とうもろこしとレモンを加えて混ぜる。
5. ボウルに注いでパクチーでトッピングしたら、完成！

---

Corn Recipes Around the World

■Elote (Mexican Street Corn)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
⅓ cup mayonnaise(80 g)
⅓ cup sour cream(80 g)
½ lime, juiced
1 teaspoon chipotle powder
¼ cup cotija cheese(30 g)
fresh cilantro, to taste

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
4. Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
5. Enjoy!

■Street-Style Butta (India)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon ghee
1 lime, halved crosswise
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon garam masala
1 ½ teaspoons salt

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the ghee in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. Squeeze the lime juice all over the corn.
4. In a small bowl, combine the chili powder, cumin, cayenne, garam masala, and salt. Sprinkle all over the corn.
5. Enjoy!

■Yaki Tomorokoshi (Japan)
for 3 servings
Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
3 tablespoons soy sauce
1 tablespoon sugar

Preparation:

1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
4. Enjoy!

■Makai Paka (East Africa)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon unsalted butter
1 medium tomato, diced
1 serrano chile, minced
1 teaspoon ground coriander
1 teaspoon green chile
½ teaspoon ground turmeric
27 oz coconut milk(800 mL)
2 tablespoons lemon juice
1 bunch fresh cilantro, chopped

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

TastyJapan レシピ

Tasty Japan

About author

1/2 cup to ml 在 Tasty Japan Youtube 的最佳解答

By Tasty Japan

2021-06-26 16:00:07 有 7,640 人看過有 273 人喜歡

冷凍パイシートを使ったカレーパンのレシピをご紹介します！
パン生地を使わず、パイシートで美味しく作れるのでとってもお手軽です♪
たくさん作って揚げたり焼いたり、2つの楽しみ方もオススメですよ♡
ぜひ、チャレンジしてみてくださいね。

サクサクカレーパン
8人分

材料：
サラダ油　大さじ1
玉ねぎ（みじん切り）1/2個
鶏むね肉（角切り）680g
塩　小さじ2
黒コショウ　小さじ1
クミン　小さじ1
カレー粉　大さじ2
カイエンペッパー　小さじ1/2
じゃがいも（角切りにして茹でておく）中2個
冷凍グリーンピース150g
冷凍にんじん　120g
牛乳　480ml
薄力粉（打ち粉用)　少々
冷凍パイシート（解凍しておく)　4枚
卵液　1個分

作り方：
1. カレーパンを焼く場合、オーブンを180°Cに予熱する。揚げる場合、大きな鍋にサラダ油を半量入れ、180°Cになるまで加熱する。

2. フライパンにサラダ油大さじ1、玉ねぎ、鶏むね肉、塩、黒コショウ、クミン、カレー粉、カイエンペッパーを入れる。玉ねぎが柔らかくなるまで10分ほど炒める。

3. じゃがいも、冷凍グリーンピース、冷凍にんじん、牛乳を加え、よく混ぜる。じゃがいもをつぶしながら10分ほど煮込み、とろみがついたら火からおろして30分冷ます。

4. 作業台の上に薄く打ち粉をし、解凍したパイシートを軽く伸ばす。

5. ワイングラスのフチで円形を8個くり抜く。

6. 円形の真ん中に(3)を大さじ1のせ、半分に折る。フチ部分を押さえ、折ってひだを作る。

7. カレーパンを焼く場合、金網をのせた天板に(6)を並べる。卵液を刷毛で塗り、きつね色になるまで15分焼く。

8. カレーパンを揚げる場合、加熱した油に(6)を入れ、5分揚げる。

9. 10分程冷ましたら、完成！

===

Curry Puffs 2 ways
For 8 servings

Ingredients:
1 tablespoon vegetable oil
1/2 medium white onion, diced
1 1/2 lb chicken breast(680 g), cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
1/2 teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas(150 g), cooked
1 cup frozen carrot(120 g), cooked
2 cups whole milk(480 mL)
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking

Preparation:
1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.

2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.

3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.

4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.

5. Using a wine glass, cut out 8 circles from each pastry sheet.

6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.

7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.

8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.

9.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

TastyJapan レシピ

Tasty Japan

About author

社群媒體上有些相關的討論：

1/2 cup to ml 在 Milliliter-to-Cup Equivalent - YouTube 的推薦與評價

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