Let's celebrate this Mid- Autumn Festival with this homemade little Bunny snow skin moon cake with some fresh fruits with someone you love. ( the package is now open for pre-order)
Every gift from a friend is a wish of your happiness.
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同時也有14部Youtube影片,追蹤數超過260萬的網紅헤이지니 Hey Jini,也在其Youtube影片中提到,☆헤이지니 채널 구독과 영상 좋아요 버튼을 눌러주세요♥ ☆ HeyJini Instagram - jini_pinkpink...
「persimmon cake」的推薦目錄:
- 關於persimmon cake 在 KF Bong Facebook 的最讚貼文
- 關於persimmon cake 在 味覺實驗室 -Food Science Oppa- Facebook 的最佳貼文
- 關於persimmon cake 在 Julien Perrinet chef Patissier Facebook 的最佳貼文
- 關於persimmon cake 在 헤이지니 Hey Jini Youtube 的精選貼文
- 關於persimmon cake 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
- 關於persimmon cake 在 Travel Thirsty Youtube 的最讚貼文
- 關於persimmon cake 在 Persimmon Cake | Recipe - Pinterest 的評價
persimmon cake 在 味覺實驗室 -Food Science Oppa- Facebook 的最佳貼文
#中環 <Écriture> Part Two✌🏼
甜品屬於另一個胃,亦值得另一個post🤩 它們最後還送上了甜王士多啤梨,朱古力撻和整整一個法式國王蛋糕👑 超滿足!但還是想重點解釋一下餐單上列有的甜品。
朋友點了以蕃薯做題材的甜品🍠 大廚利用了黃,橙和紫薯,搭出了既天然又鮮豔的色調😍 不過要注意,因為薑味挺重的,建議接受不到薑辣味的人要小心啦!
Oppa叫的甜品就用了我最喜愛的水果之一-柿-做主題🤤 上面好像絲帶的,是被片得薄薄的新鮮富有柿❤️ 下面就有柿雪皅,海綿蛋糕和合桃慕斯。最令人喜出望外的,是發現裡面有脆脆的焦糖合桃!食下去,有點像我們常見的琥珀合桃😂 好好味~
Dessert deserves another post🍰 We were served so much food by @ecriturehk that afternoon. Starting from the amuse-bouche & bread to the petit fours, everything was executed so elegantly✨ We were actually served a whole Galette de Rois👑 afterwards! But let me focus on the official dessert menu items for now.
Sweet Potatoes🍠 Yellow, Orange & Purple sweet potatoes were used to create this beautiful tri-coloured presentation. There are strong notes of ginger though, so make sure you’re ok with the zing and spiciness it gives!
As for me, I ordered the Persimmon [Photo 2]. What looks like a circular maze on top is actually fresh, thinly sliced persimmon, which happens to be one of my favourite fruits😍 Underneath is a moist spice cake and walnut mousse to add some nuttiness🥜 The best part though, were the candied/caramelized walnuts that added a nice crunch to the dish. Delicious!👏🏼
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📍中環皇后大道中80號H Queen's 26樓 26/F, H Queen’s, 80 Queen’s Road Central, Central @ Écriture
persimmon cake 在 Julien Perrinet chef Patissier Facebook 的最佳貼文
This morning in Baguette Cake shop
@grandhyatttpe
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🎂🍭🧁🍮🍩🍦🍪🍿🎂🧁🍬🍿🎂🍦
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The cake display looking fantastic
#teamwork @wunzih222 @rz0609
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Which one is your favorite???
The Persimmon Cake??
🍅🍅🧁🧁🍅🍅🤔?
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#grandhyatt #hyatt #baguettecakeshop #cakeshop #baguette #grandhyatttaipei #hyatttaipei #grand #cakesdisplay #colorfulandyummy #gateaux #petitgateau #vitrinedujour #vitrinedepatisserie #patisseriefrancaise #frenchpastry #chef #chefpatissier #foudepatisserie #journaldupatissier #chefjulienperrinet #pastryteam #pastrylover #fandepatisserie #freshlybaked #desbonsproduits #teamtrotinette #pastryart @ Grand Hyatt Taipei - 台北君悅酒店
persimmon cake 在 헤이지니 Hey Jini Youtube 的精選貼文
☆헤이지니 채널 구독과 영상 좋아요 버튼을 눌러주세요♥
☆ HeyJini Instagram - jini_pinkpink
![post-title](https://i.ytimg.com/vi/yrcqxTxiMUg/hqdefault.jpg)
persimmon cake 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
フリーズドライのストロベリーパウダーにイチゴの粒ジャム、イチゴづくしでいちごパン作りました。牛乳パックを型として使い、あこがれのかわいいキューブ型にしてみました。
クッキーで作った葉っぱをつけたら、あれ・・・柿・・・
でも大丈夫、味は想像以上にイチゴですから!
*レシピ*(7センチのキューブイチゴ 3個分)
1.まず、クッキー生地を作ります。
ボウルに室温に戻した無塩バター 40gを泡立て器で混ぜる。
2.砂糖 30gを加え混ぜる。
3.牛乳 15gを入れ、混ぜる。
4.薄力粉 44g、コーンスターチ 45g、抹茶パウダー 1gを合わせてふるい入れる。
5.生地をひとまとめにし、ラップ等に挟んで6ミリの厚さに伸ばし、冷蔵庫で休ませておく。
6.パン作りに取り掛かります。
強力粉 215g、砂糖 30g、塩 4g、スキムミルク(今回、スキムミルクを切らしていたので、コーヒー用のミルクパウダー)7g、ドライイースト 3g、ぬるま湯(室温の低い日だったので 30度くらい)125gを入れこねる。
2.ザッとひとまとまりになったら、無塩バター 25gを加えこねる。
3.全量 390gからおおよそ200gを取り分ける。丸くまとめ植物油を薄く塗ったボウルに入れる。
4.残りの生地にフリーズドライのストロベリーパウダー 10gを入れて辛抱強くこねる。動画では、少量の水でこねてから加えていますが、そのまま加えたほうがよかったのでは、と後悔しました。いちごフレイバーにこだわらなければ、食用色素でもいいです。
5.ピンク生地も丸くまとめ植物油を薄く塗ったボウルに入る。
6.3と5を30度で40分、生地が2倍くらいになるまで発酵させる(1次発酵)。
7.ガス抜きをする。
8.生地をそれぞれ3等分にし、丸め直す。
9.ぬれぶきんを掛け、15分置く。(ベンチタイム)
10.生地を6✕20センチほどに伸ばし、イチゴの粒ジャム 35gを分けてのせる。
11.白生地の上にピンク生地をのせ、くるくると巻く。
12.牛乳パックを利用して作ったキューブ型にオーブンシートを敷き込む。
13.12に11を入れ、輪ゴムを掛け、35度で40分、生地が1.5倍くらいになるまで発酵させる(2次発酵)。
14.輪ゴムを外し、アルミホイルでピッチリと包む。
15.190度に予熱したをオーブンで20分焼く。
16.熱いうちに型から外す。
17.5を型抜きし、180度に予熱したオーブンで15分焼く。
18.アイシングやチョコレートで17を16に貼り付ける。
19.できた。切ってみて。柿じゃないのよ。
We made strawberry bread that is filled with strawberries by making a jam using freeze-dried strawberry powder. We used a milk carton as the mold to make it into a cute cubic shape.
After putting on the leaf made out of cookie, wait... is that a persimmon...? But that's okay, the taste is more 'strawberry' than you can imagine!
*Recipe* (Makes 3 Cubic Strawberries of 7cm)
First, we prepare the cookie dough.
1. Whisk 40 g of unsalted butter that has been left at room temperature.
2. Add 30g of sugar and mix.
3. Add 15g of milk and mix.
4. Sieve 44g of cake flour, 45g of cornstarch, and 1g of green tea powder together.
5. Collect the dough into a lump and stretch it to a thickness of about 6mm before keeping it in the refrigerator.
We will now start to make the bread.
1. Add 125g of lukewarm water (about 30 degrees since the room temperature is quite low today) to 215g of strong flour, 30g of sugar, 4g of salt, 7g of skim milk (we are using milk powder for coffee this time as we could not get skim milk), 3g of dry yeast, and knead.
2. Once all the ingredients are mixed well together, add 25g of unsalted butter and knead.
3. Take about 200g from the total of 390g, round the dough, and place it in a bowl that has been thinly coated with vegetable oil.
4. Put 10g of the freeze-dried strawberry powder into the remaining dough and knead slowly. We added the powder after kneading the dough with a small amount of water in the video, but regretted it as it was better to knead it in just as it is. You can simply use food coloring if you are not particular about having the strawberry flavor.
5. Round the pink dough and place it in a bowl that has been thinly coated with vegetable oil.
6. Leave 3 and 5 at 30 degrees for 40 minutes, and ferment them until they become about double the size (first fermentation).
7. Release the air.
8. Split the dough into three equal portions and make them round.
9. Cover with a wet cloth for 15 minutes (bench time).
10. Extend the dough to about 6 x 20cm, and put 35g of strawberry jam on each of them.
11. Put the pink dough on top of the white dough and roll them up.
12. Use the milk carton to shape them into cubes before putting them onto the oven sheet.
13. Put 11 in 12, attach with rubber bands, and ferment at 35 degrees for 40 minutes until the dough reaches about 1.5 times its size (second fermentation).
14. Remove the rubber bands and wrap them tightly in aluminum foil.
15. Preheat to 190 degrees and bake in the oven for 20 minutes.
16. Remove them from the molds while they are still hot.
17. Shape 5 and bake in an oven that has been preheated to 180 degrees for 15 minutes.
18. Stick 17 to 16 using either icing or chocolate.
19. It's all done. Try it! I guarantee it's not a persimmon.
#strawberry #bread #recipe #cube #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #四角 #いちご #パン #作り方 #レシピ #音フェチ #苺
![post-title](https://i.ytimg.com/vi/FKcL0aOjIxc/hqdefault.jpg)
persimmon cake 在 Travel Thirsty Youtube 的最讚貼文
Delicious persimmon doughnuts (柿子饼), made from start to finish! A popular and traditional Xi'an snack / dessert. This vendor was found in Xi'an's Muslim Quarter, behind the Drum Tower.
Persimmon doughnuts are seasonal and are only made when the fruit is available in Autumn and Winter. The cakes are made from a persimmon dough and contain different fillings like rose jam, osmanthus, ground nuts, black sesame, and red bean paste. After being flattened and fried, the skin of the cake is crispy while the inside stays soft and chewy, an addictive combination.
![post-title](https://i.ytimg.com/vi/hfiubFaZk_Q/hqdefault.jpg)
persimmon cake 在 Persimmon Cake | Recipe - Pinterest 的推薦與評價
Feb 23, 2013 - A lovely Persimmon Cake recipe. Persimmon gives a subtle sweetness (and moistness) to the cake which is spiced with vanilla, nutmeg, ... ... <看更多>