過年知道大家都好想我較蒸糕,今次教大家椰汁年糕,我依個版本同傳統有小小唔同, 想知點整就記得睇了,記得交功課呀😁
高清版:https://youtu.be/9EWgIo9y6MQ
椰汁年糕
材料:
📌糯米粉225克
📌沾米粉37克
📌澄麵30克
📌片糖200克大约2片多小小(要弄碎些比较容易煮得溶)
📌水210克
📌椰奶120毫升
📌oil 30克
📌錫纸盆掃上油
📌鍚紙一張
📌紅棗一粒
做法:
1. 先用小火在210g 水中煮溶所有
片糖後, 待涼
2. 將三種麵粉全部一起過篩, 並可
混合在一起備用
3. 將(1)的糖水過篩, 如未涼攪幾下
来降温後才加入椰奶
4. 將(2)的麵粉中間整個洞, 將糖水
分多次慢慢加入及每次攪匀了再
加入另一次
5. 加油入粉漿内可用手動打蛋器或
攪拌機攪至粉漿平滑直至没有粉
粒
6. 讓攪匀的粉漿静止20分鐘(可以
幫助麵粉吸入水份)
7. 將粉漿再次撹匀,然後再過篩倒
入蒸盆, 蓋上錫紙
8. 用蒸爐100度蒸1至1.5小時視乎
粉漿厚度. 如用明火蒸, 大火滾
起後, 用中大火蒸. 注意⚠️不要
太猛火否則容易會有洞在年糕面
蒸完加一粒紅棗在中間, 完成!
肥媽 Maria Cordero
YouTube Live – January 26, 2021 Recipe English Version
Simplified Coconut Chinese New Year Cake (“Nian Gao”)
Flour Ingredients:
Glutinous rice flour - 225g
Wheat starch (“Teng Mein”) - 30g (or replace with cornflour)
Rice flour - 37g
These flours combination will not give you a sticky and hard texture. It will be soft, bouncy, and chewy the next day instead of hard and sticky.
If you wish the make the traditional version, just omit the wheat starch (“Teng Mein”) and rice flour from the recipe and the rest remain the same.
Sweetener ingredient:
Chinese dark brown sugar - 200g or about 2 slabs (break into small pieces so they melt faster)
Liquid ingredients:
Water - 210g
Coconut milk - 120g (for more intense coconut flavor you can use coconut cream)
Oil - 30g or about 2 ½ tbsp
Garnish ingredient:
Chinese red date
Other utensils:
Sifter
Spatula
Whisk
Stand mixer – optional
Balloon whisk - optional
Oiled steam proof pan for steaming
Toothpick
Foil paper or plate to cover the pan
Methods:
1. In a large mixing bowl, you MUST SIFT the glutinous flour, rice flour, wheat starch (“Teng Mein”) into the bowl and mix well. Make a hole in the center. Set aside. This is your flour mixture.
2. In a cooking pot, add in Chinese dark brown sugar pieces, water, and turn on LOW heat to melt the sugar. DO NOT use high heat because it will evaporate the water.
3. Once it starts to boil, TURN OFF the heat and keep stirring to speed up the melting process.
4. Pour the melted sugar through a sifter into a large bowl to make sure there are no hard lumps of sugar left and MUST let it stand to cool to room temperature before mixing with other ingredients. Keep stirring to speed up the cooling process.
5. Once it is almost cool, add in the coconut milk. Mix well. This is your liquid mixture.
6. Add ONLY about ¼ of a cup of the liquid mixture into the well of the flour mixture prepared in Step 1.
7. Mix well with a spatula until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding about ¼ cup at a time into the flour mixture and mix well before adding the next ¼ cup of liquid mixture. Be patience. **DO NOT add all the liquid into the flour at once.**
8. Once all liquid mixture has been mixed in with the flour, give a final good mix with a whisk and making sure there is no dry flour left.
9. Add the oil and continue mixing with a whisk until the oil is well incorporated into the batter or you can use an electric stand mixer, attached with a balloon whisk, and mix until you get a smooth batter about 1 minute or so on low speed.
10. Leave the batter in the mixing bowl and let it sit and rest for about 20 minutes. This step is VERY IMPORTANT to let the flour absorbs all the liquid and moisture for even flavor and a better tasting cake. This step also replaces the traditional way of laborious kneading of the batter.
11. Preheat the steam oven to 100C (212F).
12. After 20 minutes, mix the batter again with a spatula because flour will fall to the bottom of the bowl again after a waiting period.
13. You MUST SIFT the batter again into a bowl. This will make sure you get a smooth cake after.
14. Pour the batter into an oiled steam proof pan. Flatten any bubbles on the top surface with a toothpick. Cover the pan with a foil paper or plate to prevent condensation drippings.
15. Steam for 1 hour to 1 ½ hour depending on the thickness of your batter in the pan. Prefer to over steam instead of under steam.
DO NOT steam on high heat to prevent bubbles formed on the top surface of your cake when done.
16. The cake is done when you stick a bamboo stick into the center of the cake and comes out clean.
17. Garnish with a red date by placing it in the center of the cake.
同時也有90部Youtube影片,追蹤數超過0的網紅cook kafemaru,也在其Youtube影片中提到,焼き立て最高のふわふわ米粉マフィンです。 米粉はどうしてももっちりと固くなってしまうんですが、これはほんとうにふんわりです。 お芋も乗ってもうさいこー♡ ぺろりと1個食べちゃっても腹持ちがいいので、逆に良い意味で、間食はこれだけで済んでしまいます。 朗報だ、、ほんとかい!!!! お芋も乗せてね~ ...
make cake step 在 Facebook 的精選貼文
今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕
啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
http://bit.ly/2WO3IjW
✨✨✨✨✨✨✨✨✨✨✨✨
📌SANISWISS 消毒套餐
Whatsapp 落單
https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨✨✨
📌海味套餐連結
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團,咁快就做起食譜🙇♀️
易到你唔信朱古力蛋糕
材料
📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒
做法
1. 黑朱古力放在碗內,弄碎,之後放入微波爐叮2分鐘,或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出,先攪勻,之後放入第1份蛋黃,不停攪均,再放入第2份蛋黃一起不停攪勻,之後第3份蛋黃,再第4份蛋黃,如此類推,直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內,完全攪勻。
5. 準備焗盤,盤底掃油,盤側邊圍上牛油紙,焗爐放熱水,焗盤坐底,以140度焗20分鐘。
6. 時間到,取出朱古力蛋糕,糖霜篩在蛋糕面上,再加上士多啤梨作裝飾,即成。
提示:1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時,要快手攪勻。
3. 如果用鑊蒸,隔水蒸40 – 45分鐘。
English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)
Egg whites - 4 (beat until stiff peak)
6 inch cake pan
Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional
Methods:
1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.
2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.
3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.
4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.
5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.
6. Transfer to a 6 inch cake pan greased and lined with parchment paper.
7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.
8. Garnish with icing sugar and strawberries. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷
材料:
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)
調味料:
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)
做法:
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後,放入氣炸鍋焗盆內,再灑上調味料,跟着噴油在肥牛卷上,然後放入氣炸鍋,用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).
English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)
Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional
Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt
Methods:
1. Roll each beef slice with enoki mushrooms filling.
2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.
3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.
4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).
5. Transfer to serving plate. Serve.
✨✨✨✨✨✨✨✨✨✨
芋頭榚
材料:芋頭一斤四兩,蝦米隨意,冬菇3隻,瑤柱4-5粒,一孖臘腸,粘米粉160g, 粟粉4湯匙,芝麻同蔥適量
調味料: 五香粉一茶匙,固體植物油一湯匙半,鹽及糖各半茶匙,白胡椒粉半茶匙多些
準備: 配料蝦米,冬菇,瑤柱用水浸軟切細,(水留用), 臘腸切細粒
芋頭一半切條,一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻,粉漿水大概700ml
做法:
芋頭放鑊中,加多些油炒至金黃,有香味盛起。
熱鑊加油,先放蝦米爆,加臘腸爆香,加冬菇爆香,最後加瑤柱炒。
這時加調味料炒勻,加入芋頭加一杯半水,加蓋稍煮一會,開蓋倒入粉漿水,一邊倒一邊翻炒至杰身。
錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。
備註:
煮芋頭水量及油量,視乎芋頭質粉或爽,
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入
English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.
Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.
Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.
Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.
Chinese sausages - 2 clean and chop into small pieces
Chinese cured pork strips (“Lap Yuk”) - optional
Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)
Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.
Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp
Garnish ingredients:
White sesame seeds
Green onion pieces
Methods:
1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside
2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.
3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.
4. Add in mushroom pieces, and fry until fragrant.
5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.
6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.
7. Return fried taro pieces back to the work and mix well.
8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.
9. Add another ½ cup of water, mix well, and bring to a boil.
10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.
11. Transfer to a steam proof OILED container.
12. Steam for about 35 to 40 minutes.
Note: Best to pan fry them the next day.
#肥媽食譜
#Mariarecipes
make cake step 在 Resepi Mutiara HATI Facebook 的精選貼文
Resepi Oreo Cheesecake Best Tak Perlu Nak Bakar
1 – Guna bekas yang kecil untuk cheesecake nampak tinggi.Guna je loyang saiz 7. Barulah cantik ketinggianya.
2- Kurangkan gula atau tak perlu letak langsung sebab oreo dah manis. Inti cream oreo tengah juga tak perlu gunakan.
3- Sentiasa masukkan di dalam peti sejuk untuk teksture cake yang sentiasa padat dan sedap untuk dinikmati.
Terima kasih kepada Puan Ummu Aysha kerana sudi berkongsi resepi cheesecake oreo ini kepada kami semua. Semoga murah rezeki puan.
Bahan Resepi Oreo Cheesecake Mudah :
1 paket (454 gram Oreo Small Crushed
140 gram Buttercup atau nak sedap gunakan pure butter
250 gram whipping cream Anchor
100 gram gula halus. Terpulang nak masukkan atau tak
500 gram cream sheese Tatura
2 sudu makan gelatin Halalgel
1 biji lemon
resepi oreo cheesecake yang sedap dan mudah untuk disediakan. Tak perlu susah-susah nak bakar.Boleh diubahsuai tahap kemanisan ikut suka anda. Terpulang.
Cara Buat Resepi Oreo Cheesecake Sedap :
#1: Cairkan butter dalam oven selama 30 saat.Gunakan suhu 190’C. Keluarkan dan campurkan pula dengan oreo yang dah dihancurkan serta dibuang cream tengah. Gaul sebati dan mampatkan pada dasar loyang 7 inci.
Untuk mudahkan anda membuka cheesecake , seeloknya gunakan loyang jenis loose atau yang boleh dibuka ya. Bila dah mampatkan oreo tadi, sejukkan dalam peti chiller selama 1 jam.
#2: Bila dah sampai 1 jam, bolehla mula pukul whipping cream hingga pekat menggunakan mixer tangan. Ketepikan. Masukkan gelatin dalam mangkuk yang mengandungi jus lemon. Masukkan balik dalam oven selama 30 saat pada suhu 190’C / hingga gelatin sebati.Keluarkan dan suamkan.
Dalam bekas lain, pukul cream cheese bersama gula halus dan 70 gram butter sehingga adunan kembang menggunakan mixer. Barulah tambah whipping cream dan juga gelatin tadi. Teruskan pukul hingga semua sebati.
resepi oreo cheesecake yang sedap dan mudah untuk disediakan. Tak perlu susah-susah nak bakar.Boleh diubahsuai tahap kemanisan ikut suka anda. Terpulang.
#3: Keluarkan loyang dari peti sejuk dan tambahkan adunan cream ini ke dalam loyang. Hentak supaya padat. kalau nak tambah topping apa-apa terpulang.
Dah boleh masukkan dalam peti sejuk semula untuk 4 jam. Tu baik buat malam. Pagi esok dah boleh makan dah.hee
Sedap hasilnya. Selamat mencuba resepi oreo cheesecake mudah dan berbaloi ni.
Oreo cheesecake recipe is great no need to burn
1-use a small container for cheesecake to look high. Just use the size 7. Brass then it will be beautiful.
2-reduce sugar or no need to put it at all because Oreo is already sweet. Central Oreo cream core also doesn't have to be used.
3-always put it in the fridge for a texture cake that is always compact and delicious to enjoy.
Thank you to Mrs Ummu Aysha for sharing this oreo cheesecake recipe to all of us. May you be blessed, ma'am.
Oreo cheesecake recipe is easy:
1 paket (454 gram Oreo Small Crushed
140 Gram Buttercup or want to use pure butter
250 gram whipping cream Anchor
100 grams of fine sugar. It's up to you to put it in or not
500 grams of sheese Tatura cream
2 tablespoon of gelatin gelatin
1 pieces of lemon
Delicious and easy oreo cheesecake recipe to provide. There is no need to be so hard to burn. Can be renovated the level of sweetness according to your likes. It's up to it.
How to make oreo cheesecake recipe delicious:
#1: put butter in the oven for 30 seconds. Use 190 ' c temperature. Get it out and mix it with the oreo that has been destroyed and removed by the middle cream. Gaul and increase on a 7 Inch Brass policy.
To make it easier for you to open cheesecake, it's better to use loose or open grease. When the Oreo increase just now, cool down in the chiller box for 1 hours.
#2: when it's up to 1 hours, you can start hitting whipping cream until it's thick using hand mixer. Put aside. Insert Gelatin in a bowl containing lemon juice. Put back in the oven for 30 seconds at 190 ' C / until gelatin. Get it out and get it done.
In another container, hit cream cheese with fine sugar and 70 gram of butter until the mix mix with mixer. Just added whipping cream and gelatin just now. Keep hitting until all of you.
Delicious and easy oreo cheesecake recipe to provide. There is no need to be so hard to burn. Can be renovated the level of sweetness according to your likes. It's up to it.
#3: remove the brass from the fridge and add this cream mix into the brass. Step on to be compact. If you want to add a topping, anything is up to it.
Can be put in the fridge again for 4 hours. That's good for the night. I can eat tomorrow morning. Hee hee hee hee hee hee hee hee hee hee hee
The result is good. Good luck trying this easy and worth oreo cheesecake recipe.Translated
make cake step 在 cook kafemaru Youtube 的最佳解答
焼き立て最高のふわふわ米粉マフィンです。
米粉はどうしてももっちりと固くなってしまうんですが、これはほんとうにふんわりです。
お芋も乗ってもうさいこー♡
ぺろりと1個食べちゃっても腹持ちがいいので、逆に良い意味で、間食はこれだけで済んでしまいます。
朗報だ、、ほんとかい!!!!
お芋も乗せてね~
秋のお楽しみマフィンです^^
レシピは下にあります↓
フォロー&いいね! も お願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください^^
https://ameblo.jp/28280807
==================================================
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 」
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】Make 6 Muffins
120g Sweet potato
100g Rice flour
50g Almond flour
5g Baking powder
2 Eggs (100g)
45g Cane sugar
50g Oil
30g Milk
【Directions】
Preparation:
Preheat the oven to 338 °F/170℃.
①Cut sweet potatoes into 1.5 cm cubes and soak in water for 20 minutes.(Make sure to change the water)
②Drain the water and cover with plastic wrap.
③Microwave(or boil) until soft.
④Put an egg into a bowl and beat it lightly until watery.
⑤Add sugar and mix.
⑥Add the oil little by little and mix well.
⑦Add Milk and mix.
⑧Put Rice flour, Almond flour, and Baking powder in a bowl. Mix well to crush lumps.
⑨Add step 8 to step 7 and mix.
⑩Put the cake batter with a spoon in each cup. Top with sweet potatoes.Sprinkle with black sesame seeds.
⑪Bake at 170℃(338°F)for 16 minutes.
⑫Let it cool for around 15 mins.
Seal it with plastic wrap.
***Before eating, it should be heated using a microwave oven.
***れしぴ置き場***
【材料】6個
さつま芋 120g
米粉 100g
***米粉は下記参照
米粉指定です。
アーモンドプードル 50g
ベーキングパウダー 5g
卵 2個(100g)
*最近の卵は大きさがまちまちなことが多いので
量った方がいいです
きび砂糖 45g
*焼き上がりの色味とコクが出る味の点からきび砂糖
をおススメします。
米油 50g
*お好みのOil でOkです
牛乳 30g
***れしぴ置き場***
【作り方】
準備:
オーブンは170℃に温めておく。
①さつま芋は良く洗って1.5cm角に切り、
水を替えながら20分ほど水に浸してアクを抜く。
***さつま芋の半分は皮つきのままカットします。
②水を切り、ふんわりラップをする。
③電子レンジで600w2分加熱かまたは鍋で茹でる。
時間があれば鍋でボイルした方がお芋が柔らかく食べられます。
④ボウルに卵を割り入れ、よく混ぜる。
⑤砂糖も加えてよく混ぜる。
⑥米油を少しずつ加えてよく混ぜる。
⑦最後に牛乳を加えてよく混ぜる。
⑧ボウルに米粉、アーモンドプードル、ベーキングパウダーを入れてダマや塊を潰しながらよく混ぜる。
⑨⑧の粉類のボウルに⑦の卵液を加えてよく混ぜる。
⑩生地をマフインカップに入れ、上にさつま芋を乗せる。黒胡麻を少し振りかける。
⑪170℃で約16分焼く。
***オーブンによっては焼き色が付きにくいかも知れませんが、長く焼きすぎると水分が飛んで固くなるので、焼きすぎないようにします。
⑫少し冷ましてまだ温かいうちに、袋に入れるか、一つずつラップで包む。
●保存の仕方、食べ方
食べきれないときや、保存したいときは、一つずつラップに包んでから、ジッパー付き袋に入れて冷凍保存します。2週間を目安に食べきってください。
また、焼いてから冷めてしまったら、600wで20-30秒温めると、ふわふわが戻って美味しく食べることが出来ます。
冷凍したものも、自然解凍ではなく、食べる直前に電子レンジで加熱してください。
冷凍ご飯と同じで冷蔵庫保存は味が落ちます。
冷凍後に電子レンジで温める方が断然美味しいです。
●米粉について
米粉はブランドによって粒子の細かさが違います。
米粉がすべて同じではありませんので、米粉だからと同じ分量加えて作ってもうまくいかないことの方が多いです。
今回使った米粉はこちらになります。
使いやすく美味しい米粉です。
米粉指定ですみません。
●米粉でのレシピになりますので、薄力粉での置き換えはできません。
***今回使った米粉はこちら。
富沢商店
熊本県産米(ミズホチカラ)製菓用米粉 / 1kg
https://tomiz.com/item/01782300
make cake step 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 the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
----------
How to make blueberry pancakes
☞ Yield: 8~10 servings, using ¼ cup to scoop the batter
✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g
📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)
📍 blueberry compote
fresh or frozen blueberries 178g (1 cup)
granulated sugar 22g (2 tbsp)
lemon juice 5g (1tsp)
✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.
📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.
📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
-----------------------------------------------------------------------
#pancakes
#ClintonStBakingCo
#easyrecipes
make cake step 在 cook kafemaru Youtube 的最讚貼文
The dough is easy to make for these crispy, delicious piped cookies! enjoy!
生クリームに珈琲を溶かして加えると、珈琲の香り豊かな、さくっさくのクッキーが出来ます。
作った人偉いっ、あ、私でした、、笑
クッキーも珈琲も大好きなので、大好きな物をひとつにしました。
何枚でも食べられますっ。
バターはホイップ状にすると、グルテンができにくくなってサクサクの生地になるので、しっかりと泡立て器で混ぜて下さい。
焼く前に冷やすことで形も綺麗に焼き上がりますよ^^
レシピは下にあります↓
フォロー&いいね! も お願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
==================================================
最新刊も発売中~本屋さんで見てもらえると嬉しいです!
みんなぜひぜひ買ってねーーーー!!!
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」
おかげ様で2刷になりました。
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 」
もおかげ様で10刷になりました。
どうもありがとうございます。
ほんとうにありがとうございます!
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】23Cookies
2oz Unsalted butter
1.2oz Powdered sugar
●1.8oz Heavy Whipping cream
●2 tbsp Instant coffee powder
3.5oz Cake flour
【Directions】
①Mix the ● ingredients and once dissolved.
②Make butter soft and creamy.
Add powdered sugar and mix more.
③Mix it with a whisk until it gets white and soft.
④Add ① and mix.
⑤Add sifted cake flour, and mix with spatula.
⑥Add the mixture from Step ⑤ to a piping bag fitted with a largish star-shaped nozzle and pipe out onto a baking try lined with parchment paper.
⑦Cool it in the freezer 30 mins.
⑧Preheat the oven at 356 °F/180℃ and bake them for about 16 min and serve!
***れしぴ置き場***
【材料】直径3cmに絞り出して23枚できます
無塩バター 60g
粉糖 35g
●生クリーム 50g
●インスタントコーヒー(粉末) 大さじ 2(6g)
薄力粉 100g
【作り方】
①生クリームにインスタントコーヒーを入れてよく混ぜて溶かす。
***綺麗に溶かすためにコーヒーは必ず粉末を使って下さい。
②ボウルにバターを入れてゴムベラで柔らかくしたら、粉糖を加えてよく混ぜる。
③泡立て器に持ち替えて白っぽくふんわりするまでよく混ぜる。
***腕が疲れますが頑張って混ぜるとサクサクの生地になります。
④ここに①の生クリームコーヒーを加えてよく混ぜる。
⑤薄力粉をふるい入れて、ゴムベラで切り混ぜる。
⑥大き目口金を付けた絞り袋に生地を入れて、オーブンシートを敷いた天板に絞り出す。
***クッキングシートを使って絞り出すときにシートが動いて絞りにくいときは、天板の4か所ほどに生地を少し取ってくっつけ、それからクッキングシートを敷くとシートが動かずに絞りやすくなります。
⑦冷凍庫に入れて30分冷やす。
***冷凍庫に入らないときは、小さなシート何枚かにに絞り出して凍らせてしまってください、その後天板に移して焼きます。
⑧オーブンを180℃に予熱し、しっかりと温まったら16分焼く。
***オーブンは前もってしっかりと温めておくと絞り出しの形が綺麗に焼き上がります。