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在fresh cream cake這個產品中，有305篇Facebook貼文，粉絲數超過181萬的網紅EatGuide เพื่อนซี้เวลาหิว，也在其Facebook貼文中提到， เย้เย้เย้ Chateraise ร้านขนมหวานชื่อดังจากญี่ปุ่น 🎌 มาเปิดที่สยามแล้วจ้า ใครสายขนมญี่ปุ่นต้องไปแล้ว ที่นี่มีขนมให้เราเลือกเยอะมากมีทั้งเค้กครีมสด ครี...
　同時也有399部Youtube影片，追蹤數超過67萬的網紅HiroMaru CooK TV，也在其Youtube影片中提到，ビスケットを細かく潰したタルトにチーズ生地を流しました。 フレッシュなメロンをトッピングすると豪華で美味しいタルトになります。 ◆動画に登場している「羊毛フェルト」は【Midodri Hattori Needlefelting】さんとのコラボです。 https://www.instagram.co...

fresh cream cake 在 EatGuide เพื่อนซี้เวลาหิว Facebook 的最佳解答

EatGuide เพื่อนซี้เวลาหิว By EatGuide เพื่อนซี้เวลาหิว

2021-09-24 21:00:24 有 1,239 人按讚
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เย้เย้เย้ Chateraise ร้านขนมหวานชื่อดังจากญี่ปุ่น 🎌 มาเปิดที่สยามแล้วจ้า ใครสายขนมญี่ปุ่นต้องไปแล้ว
ที่นี่มีขนมให้เราเลือกเยอะมากมีทั้งเค้กครีมสด ครีมโรล โมจิ คัสตาร์ด ชีสทาร์ต
และขนมอื่น ๆ อีกมากมาย คัดสรรวัตถุดิบจากธรรมชาติ ส่งตรงมาจากประเทศญี่ปุ่น
เพื่อคงคุณภาพและรสชาติให้เหมือนกับต้นฉบับเหมือนบินไปกินที่ญี่ปุ่นเลย

🥧 Premium Japanese Apple พายอบใหม่แป้งกรุบกรอบ
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ตัวไส้จะไม่หวานมาก นุ่มๆ เบาๆ รสชาติอร่อยดีเวอร์

🍰 Legendary Fresh Cream Cake เค้กสตรอว์เบอร์รี
หอมหวานมันกำลังดี เนื้อเค้กนุ่ม กินคู่กับสตรอว์เบอร์รี หวานอมเปรี้ยวคู่กันได้อย่างลงตัว

🍵 Fluffy Cream Roll Uji Matcha โรลเค้กเนื้อเนียนบางเบาสอดไส้ครีมมัทฉะ และถั่วแดง
บอกเลยตัวนี้เป็นอะไรที่ทานง่าย ได้กาแฟร้อน ๆ สักแก้วคู่กับโรลมัทฉะถั่วแดงลงตัวมาก

🍦 Hokkaido Butter Soft Soft Serve Ice Cream หอมจนทุกคนต้องอยากลอง
ไอศกรีมบัตเตอร์ซอฟต์เสิร์ฟ หอมหวานอร่อยทานแล้วสดชื่นเหมือนได้บินไปทานที่ฮอกไกโดเลย

🍦 Belgium Chocolate Soft Server Ice Cream สายช็อกโกแลตเลิฟเวอร์
ดาร์กช็อกโกแลตเข้มข้น เนื้อไอศกรีมนุ่มเนียน ไม่หวานเกินไป บอกเลยต้องลอง

โปรโมชั่นพิเศษสุดๆ ซื้อ Dorayaki,Kasutera และ Mitarashi Dango ครบ 3 ชิ้น ลดไปเลย 15.-

บอกเลยว่าร้านนี้ต้องไปเลยนะ ของเขาดีจริงๆ ไม่ต้องบินไปถึงญี่ปุ่นหาทานได้
และของฝากขนมญี่ปุ่นอีกเพียบเลยนะ ไปกันเลยเด้อของสดใหม่ทุกวัน

💵 : Premium Japanese Apple Pic (110.-)
Double Fantasy (50.-)
Legendary Fresh Cream Cake (150.-)
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Hokkaido Butter Soft Soft Serve Ice Cream (70.-)
Belgium Chocolate Soft Server Ice Cream (70.-)
Dorayaki (65.-)
Kasutera (65.-)
Mitarashi Dango (65.-)

📍 : Chateraise Siam Square One ชั้น 2
⌚️ : เปิดทุกวันเวลา 10.00 - 20.00 น.
_______________________________________

#eatguide #EGFEED #Chateraise

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EatGuide เพื่อนซี้เวลาหิว

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สนใจลงโฆษณา/ติดต่องาน Line : @eatguide E-mail : [email protected] Tel : 080-629-2616 Follow us : IG : @eatguide
สนใจลงโฆษณา ติดต่อ Line : @eatguide E-mail : [email protected] Tel : 064-632-4959 คุณนัท
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fresh cream cake 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最佳貼文

Follow Me To Eat La - Malaysian Food Blog By Follow Me To Eat La - Malaysian Food Blog

2021-09-20 19:12:21 有 9 人按讚
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𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞, 𝐀𝐧𝐲𝐨𝐧𝐞? 𝐓𝐨𝐝𝐚𝐲 𝐆𝐨𝐨𝐝 𝐌𝐨𝐨𝐝 𝐈𝐬 𝐒𝐩𝐨𝐧𝐬𝐨𝐫𝐞𝐝 𝐁𝐲 𝐉𝐔𝐉𝐔 𝐁𝐀𝐊𝐄𝐒𝐒! 😍😍
.
𝟒" 𝐁𝐚𝐬𝐪𝐮𝐞 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐑𝐌 𝟑𝟎 ~ The flavour & textures were pretty much on the spot for this - of course, the star of the show was the melt-in-the-mouth & creamy texture of the cake - Rich & not too smooth (the way I like it) consistency adds a nice touch to the whole cake. 🧀🎂
.
A complete sensory treat for any cheesecake lover. Lusciously creamy without being too rich or heavy on the cream cheese - I could easily polish off a slice on my own. 😋😋
.
Pre-Order is required as they're made fresh upon order with Delivery/Pickup Available. 🛒🛒
.
DM them at IG now to place your order 👉🏻👉🏻
https://www.instagram.com/jujubakess/
.
.
#FollowMeToEatLa
#jujubakess #premium #basqueburntcheesecake #dessert #cheesecake #cheese

Tags:
Follow Me To Eat La - Malaysian Food Blog

About author
Full Time Mother, Retired Auntie & Part Time Blogger. Started blog writing about food & travels 4 years ago at the age of 50. Know nuts about Blog, Facebook, Instagram & social media. Inspired by my eldest daughter who's a lifestyle blogger to start my own blog who taught me everything from scratch. Not easy but fun to pick up a new skill & starts learning when getting old. My daughter, Carmen Hong, an avid photographer, also taught me how to take awesome food photos for my food posts. Passion drives & I truly enjoyed doing reviews, food-tasting, meeting up with people at any events & last but not least, I have made lots of new friends from the blogger's community who calls me affectionately by the name of "Auntie Lilly". During this time, my food blog has received the following recognitions: Year 2015 ~ Listed as the Top 10 Malaysian Food Bloggers To Guide Our Food Adventures With Reliable Reviews in Vulcan Post Malaysia Year 2017 ~ FOLLOWMETOEATLA Food Blog Awarded "The TOP 50 MALAYSIA FOOD BLOG AWARD" By Feedspot.Com We're from a family of bloggers where my hubby, Uncle Hong blogs at BestRestaurantToEat.Blogspot.Com together with my two daughters, Carmen Hong, Carmenhong.com & Clarrisha Hong, Clarrishahong.Blogspot.Com who are both lifestyle & beauty bloggers.
A Malaysian Food & Lifestyle Blog Since 2013
13293 followers 11129 likes "http://FollowMeToEatLa.Blogspot.Com/"
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fresh cream cake 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最佳解答

Follow Me To Eat La - Malaysian Food Blog By Follow Me To Eat La - Malaysian Food Blog

2021-09-20 18:59:45 有 15 人按讚
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𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞, 𝐀𝐧𝐲𝐨𝐧𝐞? 𝐓𝐨𝐝𝐚𝐲 𝐆𝐨𝐨𝐝 𝐌𝐨𝐨𝐝 𝐈𝐬 𝐒𝐩𝐨𝐧𝐬𝐨𝐫𝐞𝐝 𝐁𝐲 𝐉𝐔𝐉𝐔 𝐁𝐀𝐊𝐄𝐒𝐒! 😍😍
.
𝟒" 𝐁𝐚𝐬𝐪𝐮𝐞 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐑𝐌 𝟑𝟎 ~ The flavour & textures were pretty much on the spot for this - of course, the star of the show was the melt-in-the-mouth & creamy texture of the cake - Rich & not too smooth (the way I like it) consistency adds a nice touch to the whole cake. 🧀🎂
.
A complete sensory treat for any cheesecake lover. Lusciously creamy without being too rich or heavy on the cream cheese - I could easily polish off a slice on my own. 😋😋
.
Pre-Order is required as they're made fresh upon order with Delivery/Pickup Available. 🛒🛒
.
DM them at IG now to place your order 👉🏻👉🏻
https://www.instagram.com/jujubakess/
.
.
#FollowMeToEatLa
#jujubakess #premium #basqueburntcheesecake #dessert #cheesecake #cheese

Tags:
Follow Me To Eat La - Malaysian Food Blog

About author
Full Time Mother, Retired Auntie & Part Time Blogger. Started blog writing about food & travels 4 years ago at the age of 50. Know nuts about Blog, Facebook, Instagram & social media. Inspired by my eldest daughter who's a lifestyle blogger to start my own blog who taught me everything from scratch. Not easy but fun to pick up a new skill & starts learning when getting old. My daughter, Carmen Hong, an avid photographer, also taught me how to take awesome food photos for my food posts. Passion drives & I truly enjoyed doing reviews, food-tasting, meeting up with people at any events & last but not least, I have made lots of new friends from the blogger's community who calls me affectionately by the name of "Auntie Lilly". During this time, my food blog has received the following recognitions: Year 2015 ~ Listed as the Top 10 Malaysian Food Bloggers To Guide Our Food Adventures With Reliable Reviews in Vulcan Post Malaysia Year 2017 ~ FOLLOWMETOEATLA Food Blog Awarded "The TOP 50 MALAYSIA FOOD BLOG AWARD" By Feedspot.Com We're from a family of bloggers where my hubby, Uncle Hong blogs at BestRestaurantToEat.Blogspot.Com together with my two daughters, Carmen Hong, Carmenhong.com & Clarrisha Hong, Clarrishahong.Blogspot.Com who are both lifestyle & beauty bloggers.
A Malaysian Food & Lifestyle Blog Since 2013
13293 followers 11129 likes "http://FollowMeToEatLa.Blogspot.Com/"
View all posts

fresh cream cake 在 HiroMaru CooK TV Youtube 的最佳貼文

HiroMaru CooK TV By HiroMaru CooK TV

2021-09-12 18:00:20 有 2,534 人看過 有 151 人喜歡
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ビスケットを細かく潰したタルトにチーズ生地を流しました。
フレッシュなメロンをトッピングすると豪華で美味しいタルトになります。

◆動画に登場している「羊毛フェルト」は【Midodri Hattori Needlefelting】さんとのコラボです。
https://www.instagram.com/midorihattori

【ingredients】(Tart type 18cm bottom removal type)
(bottom)
156g biscuit
50g Melted unsalted butter
(Cheese cream)
100g Mascarpone
30g　Granulated sugar
150g heavy cream(47%)
(topping)
1　Melon
5　blueberry
3　spearmint

【材料】(タルト型 18cm 底取れ式)
(ボトム)
チョイスビスケット　18枚(156g)
溶かし無塩バター　　50g
(チーズクリーム)
マスカルポーネ　　　100g
グラニュー糖　　　　 30g
生クリーム(47%)　 　150g
(トッピング)
メロン　　　　　　　1個
ブルーベリー　　　　5個
スペアミント　　　　3枚

【作り方】
(ボトム)
①ビスケットはフードカッターで細かく潰して、溶かし無塩バターを加えて型に敷いて、コップなどで押し固めて冷蔵庫で約30分冷やします。
※フードカッターでなくてもめん棒で細かくくだいたら大丈夫です。

(チーズクリーム)
②ボウルにマスカルポーネ、グラニュー糖、生クリームを加えてハンドミキサーでしっかりと泡立てて絞り袋でタルトに絞って冷蔵庫で冷やします。(メロンを切る間の時間)

(トッピング)
③くり抜いたメロンをタルトに並べてブルーベリーとスペアミントを乗せます。

◆ここで使用したケーキ型です。
【パール金属 食べきりスイーツ ふっ素加工タルト焼型 18cm 底取れ式 (D-1954)】
https://a.r10.to/hw7ETB
――――――――――――――――――――――――――――――――――――――――――
▼HiroMaru CooK TV 注目動画▼
――――――――――――――――――――――――――――――――――――――――――
How to make chocolate mousse cake 【Made with gelatin】なめらかチョコレートムースケーキ【簡単♪ゼラチンで作る天使の食感】
https://youtu.be/8toX8ZjCDVA

お店のふわふわパンケーキ【ホットケーキミックスで簡単♪】Fluffy thick pancake
https://youtu.be/cmAEu9gZQE0

How To Make No-Bake Cheesecake食べきりサイズの濃厚レアチーズケーキ【簡単♪初めてでも成功率99.9%】
https://youtu.be/xg-NsG17znQ
―――――――――――――――――――――――――――――――――――――――
◆違うケーキ型で作りたいときは
―――――――――――――――――――――――――――――――――――――――
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3.1倍

15cm丸型を12cm丸型に→0.64倍
15cm丸型を18cm丸型に→1.44倍
15cm丸型を21cm丸型に→2倍

12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3

15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2.2
15cm(6inch)→12cm(4.7inch) = ×0.67
―――――――――――――――――――――――――――――――――――――――
ひろまるおすすめグッズ
―――――――――――――――――――――――――――――――――――――――
◆初めてスイーツを作りたいけどどんなグッズをそろえれば良いか分からない方はこちらをどうぞ
https://room.rakuten.co.jp/room_ed03032d58/1800006794622410

◆田辺金具 卓上トング きゃっちだにゃん 白たま 1122
https://a.r10.to/hyncUO

◆メルペール ネコ ペティナイフ(果物ナイフ) 770-304
https://a.r10.to/haj0Je
―――――――――――――――――――――――――――――――――――――――
We will have delicious rain all over the world ♪ Sweets maker HiroMaru ♪
世界中に美味しいの雨を降らせます♪スイーツメーカーひろまるです♪
―――――――――――――――――――――――――――――――――――――――
★instagram
　https://www.instagram.com/hiromarucook

★ひろまるのブログはこちらです
https://ameblo.jp/hiroshi360227/

★twitter
お気軽にフォローお願いします。
　https://twitter.com/hiromarucook

post-title
HiroMaru CooK TV

About author
世界中に美味しいの雨を降らせるスイーツメーカーひろまるです。 今日も世界に美味しいの雨を降らせましょう！ ケーキを作りたいけど、どうしていいか分からない・・・ ケーキ教室は時間がなくて・・・ という方は、【絵本のように可愛い動画】で初めての人でも作れるシフォンケーキの作り方や簡単なスイーツレシピ動画もあるので時間がありましたら「ひろまるクック」を見てみてくださいね。 It is a sweets maker that makes delicious rain all over the world. Today also let sends down a delicious sweet rain in the world! ◆ひろまるのプロフィール 　　管理栄養士 　病院や福祉施設で管理栄養士として20年以上勤務をしてきました。　　　　　　　　　　　　　　　　　　　　　 日本栄養士会主催 第一回献立コンクールで全国優勝。 　 ◆自宅の小さなキッチンから全世界に発信しています。 ◆配信した動画はアメリカ、スペイン、インドネシアの大手プラットフォームでも配信されていて海外でも好評をいただいています。 ◆お仕事の依頼は「株式会社レッグス ライセンス事業部」下記のレッグスのリンクやインスタ、TwitterのDMからお願いいたします。 ◆YouTuber事務所ゴールデンモンキー所属 ◆HiroMaru Cook TVはamazon.co.jpを宣伝しリンクすることによってサイトが紹介料を獲得できる手段を提供することを目的に設定されたアフィリエイト宣伝プログラムである、 Amazonアソシエイト・プログラムに参加しています。
665000 subscribers 67447445 viewes
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fresh cream cake 在 cook kafemaru Youtube 的最讚貼文

cook kafemaru By cook kafemaru

2021-08-08 08:58:29 有 97,052 人看過 有 2,212 人喜歡
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今が旬の桃を使った冷やし固めるだけの桃のレアチーズケーキです。クリームチーズ部分はレモンを多めに加えてさっぱりとより美味しく食べられるようにしました。
トッピングは桃の果肉をレモンでマリネしてから、ゼリーで閉じ込めて。
缶詰では味わえない甘すぎずクリームチーズととてもよく合うバランスのとれた味わいです。
ちょっと手間はかかりますが、桃が好きな人にはぜひ作ってもらいたいご褒美ケーキです。

レシピは下にあります↓
==================================================
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
==================================================
「世界一作りやすいおうちスイーツ 」

Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】
●Base
90g Sweet biscuits *made into fine crumbles
50g Melted butter
*Note: Very dry low-fat biscuits might need more moisture. Add 1-2 tsp Milk
●Filling
250g Cream Cheese *softened
70g Granulated sugar
100g Plain yogurt
20g Lemon Juice
200g Heavy Whipping cream
6g Gelatine Powder
40g Water
●Peach jelly Topping
1 Peach
10g Lemon Juice

5g Gelatine Powder
150g Water
30g Granulated sugar
30g Lemon Juice

【Directions】
①For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs.
If too dry, add 1-2 tsp Milk.
②Place the crumbs into the cake tin and press firmly over the base.
Set aside in the fridge while you are preparing the filling.
③Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
Microwave at 600W for 30 seconds to dissolve.
④In a bowl, combine softened Cream Cheese, Sugar,Yogurt and Lemon Juice until smooth.
⑤Add the Heavy Whipping cream and combine well.
⑥Add the Gelatine , and mix well.
⑦Pour over the base in the cake tin.
Refrigerate for 1~2 hours to set.
⑧Make Peach jelly Topping
Peel the peach and cut into chunks.
⑨Add a lemon juice and mix.
⑩ Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
Microwave at 600W for 50 seconds to dissolve.
Add the sugar,lemon juice and mix well.
⑩After checking that the cake has set, line the peaches on top.
⑪Pour the gelatin mixture gently over the peaches.
Place the tin in the fridge to chill for at least 4 hours or until completely set.
⑫After it has set firmly, wrap the sides of the mold with a hot moistened towel, and gently remove the cake from the mold. Done!
***Decorate the cake with fresh Fruit of your choice. *Note: Today I used Peach.


***れしぴ置き場***

【材料】15cmセルクルまたは15cm底取れ型
●ボトム
ビスケット 90g
溶かしバター 50g
まとまりにくいときは牛乳小さじ1-2 を加えて混ぜる
●チーズ生地
クリームチーズ 200g
グラニュー糖 70g
プレーンヨーグルト 100g
レモン汁 20g
生クリーム 200g
ゼラチンパウダー 6g
水 40g
●桃のゼリー
桃1個
レモン汁 10g

ゼラチンパウダー 5g
水 150g
グラニュー糖 30g
レモン汁 30g

【作り方】
①ビスケットは細かく砕いて、溶かしたバターとよく混ぜる。
乾燥してまとまりにくいときは小さじ1〜2杯の牛乳を加えて混ぜる。
②これをセルクルまたは底取れのケーキ型に入れて、コップなどを使いしっかりと押さえて平らに敷きこむ。
***底取れの時は底に丸くカットしたクッキングシートを敷いておく。
***側面は高さ7cmのフィルムを敷きこむ。
ないときはクリアファイルをカットして綺麗に洗って使っても出来ます、または繰り返し使える
オーブンシートは自立するので、それをカットして使ってもokです。
使うまで冷蔵庫で冷やしておく。
③小さなボウルなどに水を入れてゼラチンパウダーをふりいれたら、5〜10分おいておく。
その後電子レンジ600Wで30秒加熱して溶かしておく。
④ボウルに、柔らかくしたクリームチーズ、砂糖、ヨーグルト、レモンジュースを順番に入れて、その都度なめらかになるまで混ぜる。
⑤生クリームを加えてよく混ぜる。
⑥最後に溶かしたゼラチンを加えてよく混ぜる。
⑦②に注ぎ入れて1〜2時間冷蔵庫で冷やし固める。
***急ぐ場合は冷凍庫に入れても。
⑧桃のトッピングを作る。
桃の皮をむき、小さめ一口大に切る。
⑨レモン汁を加えて優しく混ぜる。
⑩ボウルなどに分量の水を入れて、ゼラチンパウダーを振り入れ5〜10分おいておく。
その後電子レンジ600Wで50秒加熱して溶かしておく。
砂糖、レモンジュースを加えてよく混ぜる。
⑩ケーキが固まったら、桃を上に並べる。
⑪⑩のゼラチンを桃にそっと注ぎ入れ、4時間以上、固まるまで冷やす。
⑫しっかりと固まったら、型の側面を熱く湿らせたタオルで包み、型からケーキを外す。
***カットするときは熱湯をくぐらせた包丁の水分をふき取ってからカットします。
***今が旬の桃を使いましたが、お好みのフルーツでどうぞ♪
***撮影のためクーラーを止めていたので、暑さでゼリー部分やボトムががややゆるくなり崩れていますが、冷蔵庫で冷やし固めると、しっかりとした固さになります。

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cook kafemaru

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2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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fresh cream cake 在 What Santa left behind サンタの忘れもの Youtube 的最讚貼文

What Santa left behind サンタの忘れもの By What Santa left behind サンタの忘れもの

2021-07-16 16:47:53 有 1,062 人看過 有 48 人喜歡
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The ingredients are listed below.

アーモンドプードルが多めのマフィン生地にキャラメルを練りこみました。ふんわりしつつ、しっとり感もあって美味しいです。ぜひ作ってみてください＾＾
焼きたては、トップはカリッと香ばしく、中はふわふわです。ある程度冷めたら、ラップしてくださいね。しっとり感が保てます。
トッピングのカラメルりんごやくるみは、お好みでもっと増やしてもいいですし、生地に練りこんでも美味しいと思います。

【材料：マフィン型 6個分】
★クックパッドはこちら→https://cookpad.com/recipe/6855081

※使用したマフィン型
1カップあたり　深さ：3.5 cm, 上直径：7 cm, 下直径：5 cm

■ キャラメル（生地用）
グラニュー糖　50ｇ
温めた生クリーム　50ｇ
※生クリームは600Wで20秒ほど温めたものを使います

■ マフィン生地
無塩バター（常温）　65ｇ
グラニュー糖　50ｇ
卵M（常温）　1個
アーモンドプードル　40ｇ
薄力粉　100ｇ
ベーキングパウダー　4ｇ
牛乳　30ｇ

■ トッピング
りんご　1/2個（正味約100ｇ）
グラニュー糖　30ｇ
無塩バター　20ｇ
くるみ　15ｇ


Fresh-baked is crispy outside and fluffy inside! Once the dough is cooled, please wrap it with plastic wrap to prevent drying.

【ingredients: 6 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15273489-caramel-muffins-top-with-caramel-apple-and-walnuts?ref=you_tab_my_recipes

■ Caramel, for muffin batter
50g (1/4 us cup) granulated sugar
50g (1/5 us cup) heavy cream, warmed (microwave 600W 20sec)

■ Muffin batter
65g (2.3 oz) unsalted butter, room temperature
50g (1/4 us cup) granulated sugar
1 egg (about 50g, 1.8 oz, without shell), room temperature
40g (6.5 Tbsp) almond flour
100g (4/5 us cup) cake flour, or all-purpose flour
4g (1 tsp) baking powder
30g (2 Tbsp) milk

■ Topping
1/2 apple (net about 100g, 3.5 oz)
30g (2.5 Tbsp) granulated sugar
20g (1.7 Tbsp) unsalted butter
15g (0.5 oz) walnuts

※muffin tray
per 1 cup, Height: 3.5 cm, upper diameter: 7 cm, lower diameter: 5 cm
per 1 cup, Height: 1.4 in, upper diameter: 2.8 in, lower diameter: 2 in

post-title
What Santa left behind サンタの忘れもの

About author
お菓子作りチャンネルです。たまに調理系やパンもアップしてます。
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#93. Whipped Cream Cake - Confessions of a Baking Queen

259 grams (2 ¼ Cups) Cake Flour · 2 Teaspoons Baking Powder · ¾ Teaspoon Salt · 12oz (1 ½ Cups) Heavy Whipping Cream · 3 Large Eggs, at room ...

#94. Fresh Cream Cakes | O'Connors Bakery Clare | Limerick

Fresh Cream Cakes available from O'Connors Bakery. 50 Years of Great Baking.

#95. Fresh cream cake delivery in Goa - Marc Brown

Good prices on great quality cream cakes in Goa. Fresh cream fruit cake, lemon cream cake, vanilla buttercream cake and more! Eggless cakes available.

#96. Fresh Cream Cakes - Caker Street

Buy top quality Fresh Cream Cakes at our caker street store for better experience! We offer price match guarantee and fast UK delivery.

#97. Rasmalai fresh cream cake - 達特福德The Cloud 9 Bakes的圖片

達特福德The Cloud 9 Bakes圖片：Rasmalai fresh cream cake - 快來看看Tripadvisor 會員拍攝的579 張/部The Cloud 9 Bakes真實照片和影片.

#98. Fresh Cream Cakes - Home | C&B

The cakes are decorated with whipped cream and fondant. We offer the Best Anniversary Cakes in our fresh cream cakes category. The cake is made with a white ...