I was just telling my dear friend @annpllee about how much I miss a classic Victoria Sponge — the way they do it in the UK. And she very kindly whipped one up for me. 🥰
By “whip”, we’re talking homemade strawberry and raspberry preserves, buttercream of French butter, cream and tonka beans…sandwiched in a mid-bodied butter sponge cake that is light yet solid enough to hold all that cream and caramelised preserves well.
No one makes this classic English cake so good, I tell you. Ann has elevated it to a new level. I feel like the Queen of England, eating this hahaha!
May Anne has asked for a slice but I’m inclined to say no, a horrible mother I am. 😂 Will just buy her a random butter cake from a bakery, slather some jam from Harrods and pray she can’t tell the difference. 🙈
* Sadly, this cake is not for sale. You’ll have to crawl and beg her to make this for you. 🤪
同時也有99部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make a Japanese matcha ice cream at home without an ice cream machine. Can we make ice cream...
「how to whip cream」的推薦目錄:
- 關於how to whip cream 在 Facebook 的最佳解答
- 關於how to whip cream 在 食飽去旅行 Facebook 的精選貼文
- 關於how to whip cream 在 Blankologie Facebook 的精選貼文
- 關於how to whip cream 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於how to whip cream 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
- 關於how to whip cream 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
how to whip cream 在 食飽去旅行 Facebook 的精選貼文
做蛋糕怎麼打發淡奶油?🧚超詳細教程奉上🤗🤗🤗
How to whip whippibg cream when making cakes? 🧚Super detailed tutorial is here💖💖
how to whip cream 在 Blankologie Facebook 的精選貼文
Call the roller of big cigars,
The muscular one, and bid him whip
In kitchen cups concupiscent curds.
Let the wenches dawdle in such dress
As they are used to wear, and let the boys
Bring flowers in last month's newspapers.
Let be be finale of seem.
The only emperor is the emperor of ice-cream.
Take from the dresser of deal,
Lacking the three glass knobs, that sheet
On which she embroidered fantails once
And spread it so as to cover her face.
If her horny feet protrude, they come
To show how cold she is, and dumb.
Let the lamp affix its beam.
The only emperor is the emperor of ice-cream
.
.
The Emperor of Ice Cream by Wallace Stevens
how to whip cream 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello friends! Today we're going to share with you how to make a Japanese matcha ice cream at home without an ice cream machine.
Can we make ice cream without an ice cream machine? Sure thing. Is there a method that is the easiest but the flavor is yummy and creamy? Of course.
This simple 4-ingredients homemade matcha ice cream is super easy and amazing. If you’ve never made ice cream at home. Start here with our step-by-step video and recipe. If possible, use a high-grade matcha powder for the best flavor and color.
📍 Please follow us on Instagram:: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow us on FB: https://www.facebook.com/sweet.dumpling.studio/
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How to make Matcha Ice Cream
☞ Container size: at least 800ml
☞ To freeze mixing bowl 12 hours before
✎ Ingredients
heavy cream 250g
sweetened condensed milk 170g
milk 50g
IPPODO matcha powder 15g
✎ Instructions
1. Sift the matcha powder.
2. Add milk into the matcha powder and mix well until it becomes the paste form.
3. Add condensed milk into the matcha paste, slowly incorporating the mixture until smooth. If there are too many lumps, sift it.
4. Pour the cold heavy cream into a freese mixing bowl, whip the cream on medium high speed until almost stiff peaks, be careful not to over whip.
5. Gently add the matcha mixture into the whipped cream, whip on low speed until the mixture becomes thick and airy.
6. Transfer the mixture to an 800~1000ml metal container and freeze for 4-6 hours.
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Chapter:
00:00 opening
00:31 Ingredients
00:55 Make matcha ice cream base
04:22 whipping cream
05:54 Make matcha ice cream
07:55 deco and enjoy
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#NoIceCreamMachineRecipe
#MatchaIceCream
![post-title](https://i.ytimg.com/vi/DqwAtP2Xwvc/hqdefault.jpg)
how to whip cream 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
オーブンで作るふわふわしゅわしゅわのスフレパンケーキです
冷めてもしぼまず、バターをのせてメープルシロップたっぷりめでじゅわっとした口溶けが最高です!
【材料】
生地
・全卵 2個
・グラニュー糖 30g
・薄力粉 25g
・生クリーム 25g
トッピング
・バターやメープルシロップなど
【準備】
・湯煎用のお湯(80℃くらい)を用意する
・薄力粉はふるって使う
・オーブンを170℃に予熱する
【作り方】
1. ボウルに卵2個を泡立て器で溶き、グラニュー糖30gをすり混ぜ、40℃になるまで混ぜながら湯煎で温める
2. 湯煎からはずし、ハンドミキサーで垂らした生地の跡が残るくらいまで泡だて、そこから低速で2分ほど生地を整える
3. 薄力粉25gをふるい入れ、ヘラに持ち替えてさっくりと切り混ぜ、ヘラを伝わせて生クリーム25gを加え同様に混ぜる
4. なめらかに混ざったら容器に7~8分目までで流し、170℃に予熱したオーブンで15分(直径11cmの型の参考)を目安に焼く
5. 焼き上がったらすぐに逆さにして冷まし、冷めたら周りからはずし好みで粉糖をかけて出来上がり
6. 食べる前に軽くだけ温め、メープルシロップやバターと一緒にお召し上がりください
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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]
dough
・Two whole eggs.
・Granulated sugar 30 g
・Cake flour 25 g
・Heavy cream 25 g
Topping
・Butter, maple syrup, etc.
[Preparation]
・Prepare hot water (about 80 °C) for warming.
・Sift the weak flour.
・Preheat the oven to 170 °C.
[How to make]
1. Beat 2 eggs in a bowl with a whisk, mix in 30 g of granulated sugar, and warm it with hot water while mixing until it becomes 40 °C.
2. Remove it from the hot water and whip it with a hand mixer until there is a trace of the mixture dripped. Mix it for around 2 minutes on low speed from there.
3. Sift in 25 g of weak flour (cake flour). Switch to a spatula and lightly mix it. Spread the spatula then add 25 g of whipped cream and mix it in the same way.
4. After it is mixed smoothly, pour it into a container until it becomes 7 to 80% full. Preheat an oven at the temperature of 170 degrees Celsius, and bake it for 15 minutes (refer to a mold with a diameter of 11 cm).
5. Turn it upside down as soon as it finishes baking and let it cool. Remove it from the surroundings when it cools then top it with powdered sugar if you'd like and it will be complete.
6. Please warm it lightly before eating and eat it with maple syrup or butter.
![post-title](https://i.ytimg.com/vi/yUKqxKZgvb8/hqdefault.jpg)
how to whip cream 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文
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/
--------------------------------------------------------------------------
↓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)