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#令人想念的肉桂捲
有人愛吃肉桂捲嗎？
我們沒有瘋狂的喜愛
以前也不常吃
但她們第一次吃就愛上了！
這不是什麼排隊名店
但在捲友中討論度很高的 #王木木在顧店
嗯哼，很驕傲的是，老闆娘是我以前的同事👑
這些肉桂捲都是她自己一個人揉揉捏捏捲捲出來的
以前知道她好像會烘培做麵包蛋糕之類的
但不知道手藝好成這樣！！
她們最愛的是肉桂幼幼班
肉桂味比較淡一些
外表也非常小巧可愛
重點烤完後沾上闆娘特製的法式海鹽焦糖醬
嘖嘖嘖！連手指頭上殘存的味道她們都繼續吸
我最愛的女兒賊胡桃黏黏包
回烤後再倒扣到盤子上
滿滿的酥脆胡桃跟滿滿的黑糖瀑布流下來
是很傳統很美式的Sticky bun
這個是她們第二愛！
如果，你很愛吃肉桂捲
拜託你一定要吃吃看她們家的肉桂捲
重點她開的明明是雜貨店啊😆
王木木在顧店
《6y11m🆚4y10m》
She Bangs! Sukhumvit soi 11 may no longer be the pulsating nightlife hub in Bangkok but there are still resilient fast food joints and foodie institutions that continue to keep their doors ajar for takeaway and delivery. God forbid they can still remain open after this 3rd wave of COVID-19 restrictions. But one new comer who shines their neon light through the grimly lit street is Bang Bang Burger. The name suggests and the burger tastes, the burgers are bangin'!
Burgers could arguably be the most debatable and iconic fast food menu item to exist, among pizzas and tacos, what constitutes "the best", comes down to personal taste and preference.
One thing that stands out, apart from Bang Bang's funky branding, is the sauce. The "Bang Bang" sauce and the "Babakew" sauce, with rich,
sticky and more-ish flavours is what sets this burger brand apart. It was only after I realised "In Sauce We Trust' happened to be their slogan.
#Gofigure.
Secondly is the thick and chunky beef pattie, so big, the pattie juts out over the rim of the brioche burger buns. Although not everything is original in taste, isn't that what we love about burgers? To get that drug-like foodie hit when biting down on one. Bang Bang burger should achieve thus, and for the quality, prices are fair and your burger will arrive in-tact, as the packaging for delivery is well taken care of. Last but not least, from one "chip" fan fantic to another, the homecut fries are just the cherry on the cake.
In these images: (Grab prices)
RAGING BULL (BEEF) WITH A SIDE - 342
BBQ CHEESEBURGER; Brioche bun, grass-fed beef, cheddar cheese, pickled jalapenos,red onion,
lettuce, BABAKEW SAUCE
THE DUKE (BEEF) WITH A SIDE - 342 THB
CHEESEBURGER; Brioche bun, grass-fed beef, cheddar cheese, lettuce, tomato, pickled red onions, ,
BANG BANG SAUCE
#BangBangBurgers @bangbangburgersbkk #BangkokFoodies
今天到 Amber手造.烘焙分享學習所上了期待已久的肉桂捲課程，曾昭曆老師的課總是讓我收穫滿滿，有學、有做、有吃又有拿，真是太幸福了。
老師今天教大家非常好吃的捲體，口感綿柔細緻，配上肉桂糖簡直是天作之合，非常非常喜歡！我最愛辮子造型的肉桂捲，今天第一次操作麵團學習整形，像不像三分樣，好像也還過得去吼～😌
今天學了肉桂捲（cinnamon roll）和黏黏包（sticky bun）兩種形式、乾式和濕式兩種肉桂內餡、肉桂糖、海鹽焦糖醬和乳酪醬三種topping，還有螺旋捲和辮子捲兩種造型，感覺自己立刻從肉桂捲學前班畢業了！🎓
老師今天還加碼示範了賊好吃的焦糖千層布里歐，真是極致邪惡的美味。回家以後用 #輕井澤CERFEUIL 的肉桂蘋果醬和肉桂糖來搭配，超級喜歡！推薦給喜歡肉桂香味的朋友們，配吐司、可頌、布里歐、鬆餅都很棒喔。🥰
今年的國曆生日和農曆生日都過完了，碳水嘉年華也到此為止，明天要收心回到飲控日常，等到婚宴後再來放飛自我啦～～～
#輕井澤CERFEUIL茅乃舍久原本家首發團
團購網址：https://3ygvo1.1shop.tw/kot67l
團購時間：2021/4/20-4/26
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IG上的餐桌日常：https://www.instagram.com/hannahslittletable
These homemade pickles are so much better than the store-bought versions. Salty, sweet and crunchy they're a must-have condiment for enjoying with New Year's Sticky Rice and Mung Bean Cakes (Banh Chung/Banh Tet)
► Ingredients:
100g dried green papaya and carrot
2 cup sugar
1 cup fish sauce
Chilies
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
► GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #pickledvegetables
Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.
Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.
Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
----------
How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe
☞ Yield: Serve 5
✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g
✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert
More Info:
https://www.sweet-dumpling.com
FB Page：
https://www.facebook.com/sweet.dumpling.studio/
まるパンでマリトッツオ作ってみた!チビサイズ | Maritozzo
イタリアの菓子パン「マリトッツオ」みたいなパンを作ってみました。
ほんとはブリオッシュにたっぷりの生クリームをサンドするんですが、ブリオッシュは発酵時間が長くかかるので、普段よく焼く小さなまるパンで作ってみました。
それでもたっぷりと絞った生クリームは小さいながら存在感バッチリ! この大きさでも食べたら十分です～。
作ってみたら楽しかったので、次は味を変えて作ってみます＾＾
れしぴは下にあります。
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!
みんな買ってねーーーー!!!
「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」もおかげ様で
「9刷」になりました。
どうも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】
Bread Dough:
★150g Bread flour
★12g Sugar
★2g Salt
★6g Non-Fat Dry Milk Powder
★2g Dry yeast
75～80g water
18g Whole egg
15g Unsalted butter(room temperature)
*Melted butter
*whipped cream
*strawberries
The best water temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40-45℃ for winter.
【Directions】
●Make Bread Dough
①Combine the dry ingredients (★)and mix together with a whisk.
②Add water and Whole egg and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥divide it into 8 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand,and make them round.
⑨Place the bun on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑩Preheat the oven at 190℃, bake 374 °F/190℃ 12 min.
⑪Apply butter on top
⑫Place it on a wire rack to cool.
⑬Cut the bread in half.
⑭squeeze the whipped cream to a dome shape.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
***れしぴ置き場***
【材料】
Bread Dough:
★強力粉 150g
★砂糖 12g
★塩 2g
★スキムミルク 6g
★ドライイースト 2g
水 75～80g
全卵 18g
無塩バター (室温) 15g
*ホイップクリーム
(生クリーム120gにグラニュー糖30gを加えて立てておく)
これで3つ分のパンが絞れます。
ひとつに40gの生クリームを使う計算になります。
*苺
【作り方】
●パン生地:
①ボウルに材料(★)を入れて泡立て器で混ぜる。
②全卵と水を加えて混ぜる。
③テーブルの上に置きこねる。 （約10分）
④バターを加えてさらにこねる。 （約5分）
生地にツヤが出たらok。
⑤丸めて、2倍になるまで暖かいところに置く。（一次発酵）
⑥生地のガスを抜き、8つに分けて丸める。
⑦濡れた布巾などを被せて、10分間置く。 （ベンチタイム）
⑧生地の空気を抜き、再び丸めなおす。
⑨天板に並べ、2倍になるまで暖かいところに置いておく。 （二次発酵）
⑩オーブンを190℃に温め12分焼く。
⑪焼き上がったら上に溶かしバターを塗る。
⑫ワイヤーラックの上に置いて冷ます。
***冷ます間に生クリームを立てておく。
⑬パンを半分に切る。
⑭ホイップクリームを絞ってお好みで苺スライスを飾る。
***絞らずにスプーンなどでたっぷり乗せてもok
*焼く時間はオーブンによって異なりますので、それに応じて調整してください。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。(乾燥するとパンが膨らみません、手早くやること、濡れ布巾などを被せるのも乾燥を防いでくれます)
