小白咖啡、拿鐵、瑪奇朵差在哪?專業咖啡師教你多款咖啡飲品如何製作!
21種堅果播殼方法 ►► https://smarturl.it/l94riz
#咖啡 #Espresso #療癒廚房
同時也有84部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,濃厚美味しい本格ティラミスの作り方 本格的な感じで作りますが、簡単お手軽な作り方も紹介しています 市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ~ 【材料】 サヴォイアルディ(市販のビスケットで代用可) ・卵黄 2個 ・グラニュー糖(卵黄用) 15g ・卵白 2個 ...
「how to make espresso」的推薦目錄:
- 關於how to make espresso 在 VOGUE Taiwan Facebook 的最讚貼文
- 關於how to make espresso 在 營養師環環- 郭環棻 Facebook 的最讚貼文
- 關於how to make espresso 在 1Zpresso Facebook 的精選貼文
- 關於how to make espresso 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於how to make espresso 在 DJ Macky Suson Youtube 的最佳貼文
- 關於how to make espresso 在 DJ Macky Suson Youtube 的最佳解答
how to make espresso 在 營養師環環- 郭環棻 Facebook 的最讚貼文
#ciaociao
我指導教授是遠渡重洋來到台灣教書的義大利人,這幾週收到他要正式回國,開心跟感傷的情緒並存~
說再見是種記憶重組的過程,回想起來第一次看到老師,因為很會打扮,還以為是來台灣交換學生的新博班學長,結果在隔天傍晚上課時,郭老師介紹他是新教授,最令人永遠想不到的事,就在那天居然就正式成為他前兩位指導學生了🤣🤣
因為他大我幾歲,所以大多時比較像大哥哥跟朋友,但在指導論文的時候,又會恢復嚴格的老師~在他的指導下~再辛苦的寫論文過程中~有清晰的概念跟框架~能順利寫完畢業~很感謝GC指導~
畢業後我很順利地開始在某些學校教書,很開心的跟教授分享這份消息,他也不吝提供我很多教書方法跟鼓勵,是很用心的教授,他提醒我說:當老師永遠要先檢討自己,從自己教學技巧做改善,而不是怪學生學習狀況不好~真是醍醐灌頂~讓我低調更虛心學習要做個持續進步的講師
這兩年在您身上學習到不少文化、飲食喜好、還有人文風情,希望在未來某一天也可以去義大利拜訪您,也想去吃您所推薦過所有的披薩、巧克力、聖誕節蛋糕、義大利麵、起司、水果、啤酒、紅酒、濃縮咖啡,還有在當地看您熱愛的足球賽~~~
最後祝福你跟你的家人,尤其是您的太太因疫情跟您分開,希望你們幸福快樂,滿滿的祝福~再會了~
My advisor is an Italian who has traveled across the oceans to teach in Taiwan. In the past few weeks, I received news that he would officially return to Italy. On the one hand, I was very happy for him, and on the other hand, I feel also sentimental~
Saying goodbye is a process of memory reorganization. In retrospect, I saw the teacher for the first time in University of Taptei . Because he looks was very chic, I thought it was a new PHD student who came to Taiwan to exchange. Then in the evening class on the next day, our prof. Kuo introduced him as a newcomer. Professor, the most unexpected thing is probably that, after I knew that he was a teacher who had just come to Taiwan that day, I actually became his first two graduate student!
Because he is a few years older than me, he looks like a big brother and friends most of the time, but when he is instructing the thesis, he will become a strict teacher again. Thank you very much for all guidance. No matter how hard writing the thesis it is. The clearer and clearer concepts and frameworks ~ let me finish writing successfully ~ ~ ~ I really appreciate the guidance from you GC ~
After graduating, I started teaching in certain schools smoothly and I was very happy to share this news with the professor. He did not hesitate to provide me with many teaching methods and encouragement. He is a very diligent professor. He reminded me: When a teacher is always first Review yourself and make improvements from your own teaching skills, instead of blaming the students for their poor learning status. It’s really an initiation. To be humble and more modest mind to be a lecturer of continuous improvement.
In the past two years, professor share a lot about Italian culture, food preferences, and cultural customs. I hope that one day in the future, I can visit you in Italy🇮🇹🇮🇹🇮🇹, and I also want to eat all the restaurant and store you have recommended, such as pizza, chocolate, Christmas cakes, pasta, cheese, fruits, beer, red wine, espresso, and watch your favorite football in the local.
I wish you and your family, especially your wife who has been separated from you for so long because of the covid. Full of blessings~
We'll See you again in the future~thank you~
#營養師環環 #碩士 #研究所 #研究生
how to make espresso 在 1Zpresso Facebook 的精選貼文
#你們當初是怎麼開始接觸咖啡的?
原本只是喝便利商店咖啡的小編,後來因緣際會來到了1Z服務後才開始學習手沖,算是與咖啡有了更深入的認識,從只知道義式豆與非洲咖啡豆,慢慢對於產地、產區甚至是處理法更近一步的了解,才發現咖啡不是只有苦或酸,還有很多不同的味道
#不過除了味覺享受,還有嗅覺也是很重要的一種體驗,嗅覺是提取記憶很好的線索,下次吃東西的時候,不妨花點時間感受口中食物的味道,建立屬於自己的風味記憶,嘗試說出自己喝到的味道,與身邊的人互相分享、討論,也是蠻有趣的一種互動模式
#這個週末在家,讓一成不變的生活來點改變吧!
試著調整一下原本慣用的粗細,用同樣的豆子,說不定會有意外的收穫,不論是上調、內調甚至是最直覺方便的直調磨豆機,方便記憶你專屬風味的同時,也讓你探索不同風味有所依據,不會忘記
How did you start drinking coffee?
I used to buy coffee from convenience stores before working as an editor in 1Zpresso. After working here, I learned to make pour over and got to know more about coffee. In the beginning, I only know the difference between espresso beans and African beans; gradually, I also learned about the origin and coffee processing and found that there are many flavors in a cup of coffee.
Aside from the taste, the smell also plays an important role in arousing memories. Try to savor the food in your mouth and keep the flavors deeply in your mind. It’s also interesting to share and discuss what flavors you’ve found with others.
Why not make some small change to your life?
Try to use another grind setting for the same beans, and maybe the result will surprise you. No matter what kind of adjustment your grinder is equipped with, the top adjustment, internal adjustment or external adjustment, it helps you discover the right flavor and keep the grind setting you like.
how to make espresso 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ~
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20~25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
![post-title](https://i.ytimg.com/vi/UpGKz3pUkrk/hqdefault.jpg)
how to make espresso 在 DJ Macky Suson Youtube 的最佳貼文
Cook time: 0 hours 9 minutes
Servings: 1 serving
How to Make “Night in Ambassador” Cocktail Ingredients
•
45ml Dewars 12 Years Whiskey
Ambassador in Paradise Resort Boracay Island Philippines "Night in Paradise" Night in Ambassador in Ambassador in Paradise's best cocktail. It is also the best whiskey mixed I have ever tried in the island.
The cocktail is called "Night in Ambassador" which was mixed by an award-winning bartender in Boracay Island, Jayson.
Thank you Jayson for the cocktail! It was absolutely, the island's best so far.
•
30ml Pineapple Juice
•
30ml Lemon Juice
•
15ml Simple Syrup
•
30ml Espresso Shot
![post-title](https://i.ytimg.com/vi/x6AQYxizwEI/hqdefault.jpg)
how to make espresso 在 DJ Macky Suson Youtube 的最佳解答
Cook time: 0 hours 9 minutes
Servings: 1 serving
How to Make “Night in Ambassador” Cocktail Ingredients
•
45ml Dewars 12 Years Whiskey
Ambassador in Paradise Resort Boracay Island Philippines "Night in Paradise" Night in Ambassador in Ambassador in Paradise's best cocktail. It is also the best whiskey mixed I have ever tried in the island.
The cocktail is called "Night in Ambassador" which was mixed by an award-winning bartender in Boracay Island, Jayson.
Thank you Jayson for the cocktail! It was absolutely, the island's best so far.
•
30ml Pineapple Juice
•
30ml Lemon Juice
•
15ml Simple Syrup
•
30ml Espresso Shot
![post-title](https://i.ytimg.com/vi/kj3kFacFj5k/hqdefault.jpg)