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關於 raw cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

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在raw cake這個產品中，有88篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， MY NUTTY ACAI BOWL 🤤 If you are craving for some sweet, create your own, play around with natural ingredients such as sweet potatoes, pumpkins, oats ,...
　同時也有185部Youtube影片，追蹤數超過304萬的網紅MosoGourmet 妄想グルメ，也在其Youtube影片中提到，Normal version https://youtu.be/CAWZNQqQcP4 #rawcheesecake #recipe #レアチーズケーキ #作り方...

raw cake 在 Facebook 的最讚貼文

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2021-05-22 15:21:54 有 868 人按讚
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MY NUTTY ACAI BOWL 🤤
If you are craving for some sweet, create your own, play around with natural ingredients such as sweet potatoes, pumpkins, oats , frozen fruits and create some deliciousness using organic nuts butter, dark chocolate, raw honey, maple syrup, coconut, chia seeds, açaí, cacao nibs and so on..
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Refined sugar is one of the worst ingredient increasing risk of obesity, type 2 diabetes, heart disease, liver disease and some type of cancers and also surprisingly linked to depression. Unfortunately you don’t only find it in sweet products but also in most of processed food.
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I’m myself a sweet tooth, i would chose desserts over anything.. lava cake, cinnamon rolls, caramel ice-cream, tiramisu, apple pie... 🤯🤤 but a healthy diet as everything, should be well balanced. Be good to yourself and be aware of what you are consuming 👍🏼
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Açaí by @tropicalbite_acai
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#acai #acaibowl #homecooking #nutrition #healthylifestyle #healthydiet

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raw cake 在 Facebook 的精選貼文

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2021-05-18 09:01:09 有 1 人按讚
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Raw chocolate cake.
“濃厚カカオの媚薬ケーキ”

ラム酒の香りがほのかにする、大人のローチョコレートケーキ

アーモンドクラストのザクっとした食感の中にゴジベリーの甘さと酸味、チョコレートのとろけるフィリングが特徴

@rawsweetsplanner
ロースイーツプランナー 初級クラスで学べます。

お申し込みお問い合わせは DMもしくは
“料理教室ポータルサイトクスパ”から.
@cookingschoolpark

日程は、お問い合わせいただいてからの調整となります.

.
#チョコレート #チョコレートケーキ #rawsweets #chocolate　#焼かないケーキ #ギルトフリー #chocolatecake #ゴジベリープリンセス
#tomizファミリー #クスパ公認インスタアンバサダー #キナリノ #エルグルメフードクリエイター部

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raw cake 在 食畫食說 Facebook 的最佳解答

食畫食說 By 食畫食說

2021-05-09 22:01:00 有 10 人按讚
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{ Irene半插畫：左半部為真實照片，右半部為Irene插圖 ｝

🌱 胡蘿蔔但糕 vegan n GF carrot cake
有那麼一段時間，我幾乎天天都往 Raw + More Cafe 跑；結束工作後，來這兒自在的享用一頓飯，似乎成為生活中不可或缺的一部分。
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我喜歡他們家天天更新的菜單，每天都有不同的驚喜，也會讓人格外期待那一餐。還記得有一天，工作比以往都還要繁重，下班時早已累的喘吁吁，回過神來，我人卻已經到了Raw + More Cafe 的門口。心中不免默默地佩服起自己對食物的執著，猜想那時支撐自己抵達那兒的，或許是……意志力吧？
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我恍惚的站在櫃檯前準備點餐，目光卻被櫃檯上的但糕盤給吸引了過去，「啊！是胡蘿蔔但糕」，突然，我感覺自己那瞬間被補充了一絲電力，即使我根本就還沒將但糕吃下肚……也許是被心中對胡蘿蔔但糕的執愛給鼓舞了，它一直都是我的心頭好，它不會是甜點櫃中最亮眼的那位，但總有一票忠實粉絲擁護著，比如我。
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質樸的外表下藏著豐盛的滋味，不需譁眾取寵，只專心綻放自己本身的美好，我細細玩味著，蘊含其中的絕妙風味。當我吞下最後一塊但糕時，一股活力也就從腳底蔓延至全身上下。我總相信，食物帶給我們的不只是溫飽而已，但當自己親身體驗到這股力量時，還是會渾身溢滿了感動。
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和親切的老闆互道再見後，我揹上背包離開，用充滿力量的手推開玻璃門，「不知道明天的餐點會是什麼呢？真希望能再來一塊胡蘿蔔蛋糕啊……」，我一邊喜孜孜地在心中盤算著，一邊鼓著圓滾的肚皮回家。


-店家資訊------------
店名: Raw + More Cafe
地址: 1267 Hay St, West Perth WA 6005澳洲
推薦: GF carrot cake/ Super salad

#和平食譜 #半插畫 #食物插畫 #食畫食說 #無麩質 #植物性飲食

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食畫食說

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{ 不只是「半插畫」，而是勾起食「ㄩˋ」的插畫！ } - 食「ㄩˋ」,可以寫作很多意思,那也代表「食畫食說」的插畫有很多意思 : ) 若寫成「食欲」，是希望透過插畫，喚起大家的食欲 若寫成「食育」，是希望透過插畫，讓大家瞭解更多食物的營養 若寫成「食癒」，則是希望傳達，食物，不止是滿足我們的口腹之慾、更是能夠療癒我們的身體和滋養我們的人。不再只是依靠大腦和喜好去選擇食物，而是用心去體會、去尋找適合自己身體的食物，當你很認真很用心的對待每一餐每一口食物時，我想，食物也會同樣用心地，發揮本身的營養來滋養我們吧? - 而「半插畫」呢？ 一半是照片，另一半是插圖的「半插畫」，是不是需要仔細的觀看，才能看出其中的玄機呢? 有感於現在的社會腳步過快，我們常常會用相當快速的步調去瀏覽網路資訊，希望透過半插畫，讓大家能夠在畫面上多停留一些時間，在觀看哪邊是插畫哪邊是照片的同時，也讓自己暫時緩一緩快速的步調，邀請大家一起來慢慢的「品嚐」半插畫的視覺美味吧！ - 而「和平食譜」呢？ 『 { 適合地球上的所有生物（人跟可愛的動物們）?，一起烹飪然後享用的美食 }，我想，這就是所謂的 "和平飲食" 呢?” 』 這是每篇和平食譜的開頭，也是這食譜所想發揚的概念? 和平食譜，是一份沒有區別、也沒有隔閡的食譜，更是一種包容度極大的飲食方式。 因為，食譜裡的所有材料，全都是從大地土壤所生長而出的產物? 相信只要你試過其中一道，就會明白： 原來，蔬、果、榖、豆，也能帶給我們如此豐沛的滿足感呢！ “peaceful recipes ” which means all of the people and animals can cook together with these recipes to make vegan cuisines. The Peaceful Recipes showed the love among people, animals and the earth. Used the healthy whole food to warm all the creatures in the earth.
＊食物插畫 | 半插畫 | 和平食譜 ＊蔬食插畫合作邀約請來信: [email protected]
6037 followers 6021 likes "http://eatirene.com/"
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raw cake 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文

MosoGourmet 妄想グルメ By MosoGourmet 妄想グルメ

2021-09-26 18:28:06 有 11,424 人看過 有 298 人喜歡
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Normal version
https://youtu.be/CAWZNQqQcP4

#rawcheesecake #recipe #レアチーズケーキ #作り方

post-title
MosoGourmet 妄想グルメ

About author
#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。 妄想グルメは日常系ファミリーチャンネルです。 子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している 日本の普通の家庭の日常生活動画です。料理動画というわけではありません。 時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。 詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。 よろしくお願いします。
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raw cake 在 HiroMaru CooK TV Youtube 的最讚貼文

HiroMaru CooK TV By HiroMaru CooK TV

2021-09-26 18:00:16 有 2,262 人看過 有 161 人喜歡
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軽い感じの食感のブラウニーです。
動物クッキーが乗っていて可愛いのでバレンタインデーやお友達へのプレゼントにもいいと思います。

A brownie with a light texture.
It has animal cookies on it and is cute, so I think it's a good gift for Valentine's Day and friends.

◆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.youtube.com/c/MidodriHattoriNeedlefelting/featured

【ingredients】7.08in×7.08in
100g Black chocolate
50g　butter(room temperature)
2　egg(room temperature)
50g light brown sugar
50g　Flour
10g　Unsweetened cocoa powder
2g Baking powder　
16 Animal biscuits

【材料】18×18㎝　角デコ型
ブラックチョコレート　100g
無塩バター(室温)　　　 50g
卵 (室温)　　　　　　　2個
きび砂糖　　　　　　　 50g
薄力粉　　　　　　　　 50g
無糖ココアパウダー　　 10g
ベーキングパウダー　　　2g
動物ビスケット　　　　16枚

【作り方】
①ボウルにブラックチョコレートを細かく割って入れて、そこへ室温に戻したバターを加えて電子レンジで温めて溶かしてよく混ぜます。

②きび砂糖を加えて良く混ぜたら室温に戻して割りほぐした卵を3回に分けて加えながらよく混ぜます。

③薄力粉、ココアパウダー、ベーキングパウダーをふるって加えてよく混ぜます。

④18㎝のケーキ型にクッキングシートを敷いて流し入れて、動物ビスケットを並べます。

⑤160℃に予熱したオーブンで15-18分焼けば出来上がりです。
(竹串を刺してみて何もつかなくなれば焼き上がりです。)

⑥粗熱が取れたら冷蔵庫で一晩冷やして(6時間以上)切り分けます。

※プレゼント用のラッピングもします。

◆★オリジナル★アルタイト角デコ型　マルチスクウェア(深型18cm)
https://a.r10.to/TZaHi3
――――――――――――――――――――――――――――――――――――――――――
▼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。
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raw cake 在 生かし屋 IKASHIYA CULINARY ART Youtube 的精選貼文

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2021-09-25 13:45:01 有 515 人看過 有 19 人喜歡
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ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです


【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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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]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

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