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29部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,1つの生地でいろいろ作れる惣菜パンのレシピ ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます 【材料】 生地 ・強力粉 300g ・砂糖 30g ・スキムミルク 10g ・塩 5g ・インスタントドライイースト 3g ・水 204g ・バター 40g たまごサラダ ・茹で卵 3個 ・...
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under room temperature 在 旅游达人Travelblog Facebook 的最佳貼文
圣诞节要到咯!🎄🎄🎄
圣诞节要买什么送家人朋友呢?
一年一次的圣诞节,不想去Mall趴趴走买礼物,就买Cookies圣诞礼盒吧!
盒子里有7款造型饼干!太可爱了吧?!😍😍😍
🎄🎁 Christmas gift box 🎁🎄
🎄🎁圣诞礼盒🎁🎄
~~~~~~~~~~~
* 7 types in a box ( 盒子里有7款 )
👍 Santa Claus butter cookies x 3
(圣诞老人奶油饼干)
👍 Earl grey reindeer shortbread x 3
(伯爵茶奶油酥饼)
👍 Gingerbreadman Chocolate butter cookies x 3
(姜饼人奶油饼干)
👍 Bear with Christmas tree butter cookies x 3
(小熊奶油饼干)
👍 christmas wreath greentea cookies x 1 box
(圣诞花环绿茶饼干)
👍 Mini fruits cake with alcohol x 1 mini loaf
(酒香杂果蛋糕)
👍 Christmas candy cane x 2
(圣诞糖果)
现在开放预定, 截单日期: 11/12/2020
*订单后完成汇款才为成功下单
*暂订发货日期: 19/12/2020 开始
https://www.facebook.com/ashtonbakery/
放置阴凉处2个星期, 饼干最佳食用期7天, 蛋糕 三天,收冰箱可以两个星期。
Storage: room temperature 2 week, best consume in 7day. For cake 3 days under room temperature and two weeks if keep in fridge .
Ok to send by courier .
#cookiesgiftbox
#Christmasgiftbox
#圣诞礼盒
#handmadecookies
#birthdaygiftbox
#afternoontea
#手作饼干
#饼干礼盒
#下午茶
#sendbycourier
#CMCO
#stayathome
#wfh
#cookiesgiftset
#homebakery
#homemade
under room temperature 在 健吾 Facebook 的最佳貼文
香港人,最厲害,就係要識同通。
你肯變,就會通。
燒房焗 The Grill Station 老闆 bowie 識左都五年,係我書的設計師介紹給我認識的。你說他有態度?很有。你要吃他的雞翼,要等45分鐘。總之,你去他的地方,你就要聽他的話。
今次,他做真空包外賣,應是為了應付疫情的權宜之計。我仍期待,有一天我可以在他面前,好好的聊他喜愛的女歌手容祖兒的。
好了,看得這post,好簡單,你訂野食,記得同bowie 講,#我係因為健吾而入你既 (唔好打錯暗號),你訂一張單,再送兩個老火湯真空包畀大家。
名額有限,先到先得。利申:呢個post,非廣告,我一蚊都唔收。我好純粹覺得,朋友要幫忙,就此而已。
渾水財經Channel 我對朋友夠好啦卦?
謝謝大家支持。
~~~~~~
支持我,想食好西,聽我八月再將patreon 進化,講多d我覺得大家應該聽既野。可以去呢度:www.patreon.com/eatgoodsite
想買《未敢忘記 2019/20》書尾,請pm。團隊會覆。
多謝大家熱烈嘅支持!!! 📣訂購急凍真空餸包, 請把以下資料 Whatsapp 給我們, 以便安排 : 9452 4949
1️⃣ 欲購清單
2️⃣ 希望提貨日期 / 送貨地址 (如同單消費滿 $600 指定地區可享免費送貨🥳🥳; 偏遠地區附加費 $40; 離島暫未處理到, 唔好意思!! 詳情請睇落去… )
3️⃣ 付款紀錄
4️⃣ 聯絡人姓名及電話號碼
付款可入數至
- 中國銀行戶口 The Grill Station 012 611 1 031 982 0
儲存方法 >>
於冷藏格 (-18度) 可存放兩個月, 或雪櫃 (4度) 可存放一星期
翻熱方法 (不用剪開) >>
冷盤 (如醉鮑魚、醉雞翼...) : 原包放在室溫10至15分鐘後即可食用
熱葷 : 以原包直接放進滾水內, 熄火,浸15分鐘
運送安排 🛺..........
星期一、二:港島
星期三 :東九(何文田 紅磡 黃大仙慈雲山 觀塘 藍田 將軍澳 西貢)
星期四:西九(九龍塘 油尖旺 大角咀 深水埗 荔枝角 長沙灣 美孚 )
星期五:新界西(葵青荃 荔景 深井 屯門 天水圍 元朗 錦田)
星期六:新界東(沙田 馬鞍山 大埔 粉嶺 沙頭角 上水 新田)
偏遠地區附加費❗️
港島:深水灣 淺水灣 赤柱 大潭 石澳 山頂+$40
九龍:飛鵝山 觀音山+$40
新界:西貢 荃錦公路 龍鼓灘 大棠 錦田 落馬洲 新田 坪輋 大尾篤 西沙 沙頭角+$40
*** 最遲請於送貨前兩天確認訂單, 實際出貨日子待提交訂單後再另行通知
>>>> DRINKS HERE >>> https://www.facebook.com/thegrillstationhk/posts/3287967584558169?notif_id=1596535803953057¬if_t=page_post_reaction
We’re thrilled by your support! All frozen and vacuum-sealed dishes are now available for order via Whatspp at 9452 4949. Send us the following and we’ll take care of the rest!
1️⃣ Your order list
2️⃣ Preferred date for self-pickup / Delivery address*
3️⃣ Payment record
4️⃣ Name of contact person and their number
*Enjoy free delivery to select districts on orders over $600 🥳🥳(for remote districts there’s an extra cost of $40). Currently no delivery to the outlying islands, our apologies! More details at the end of this post.
Please deposit to this account:
Bank of China (Hong Kong)
The Grill Station 012 611 1 031 982 0
Storage >>
Up to two months in the freezer (-18 degrees) OR one week in the fridge (4 degrees)
Food Reheat >>
Cold Dish (e.g. Drunken Abalone, Drunken Chicken Wings..): Thaw under room temperature for 10mins to 15mins.
Hot Dish: Place food pack in a saucepan full of boiling water. Turn off the stove. Wait 15 mins with the lid on.
Delivery Arrangement 🛺..........
Mon & Tue : Hong Kong Island
Wed : Kowloon East (Ho Man Tin, Hung Hom, Tsz Wan Shan, Kwun Tong, Lam Tin, Tseung Kwan, O Sai Kung)
Thu : Kowloon West (Kowloon Tong, Yau Tsim Mong, Tai Kok Tsui, Sham Shui Po, Lai Chi Kok, Cheung Sha Wan, Mei Foo)
Fri : New Territories West (Kwai Tsing, Tsuen Wan, Lai King, Sham Tseng, Tuen Mun, Tin Shui Wai, Yuen Long, Kam Tin)
Sat : New Territories East (Shatin, Ma On Shan, Tai Po, Fanling, Sha Tau Kok, Sheung Shui, San Tin)
Extra $40 for these areas❗️
Hong Kong Island: Deep Water Bay, Repulse Bay, Stanley, Tai Tam, Shek O, Peak +$40
Kowloon: Fei Ngo Mountain, Guanyin Mountain +$40
New Territories: Sai Kung Road, Twilight Lung Kwu Tan, Tai Tong, Kam Tin, Lok Ma Chau, San Tin, Ping Che, Tai Mei Tuk, Sai Sha, Sha Tau Kok +$40
*** Please order 2 days in advance of the delivery date. Estimated delivery date is to be confirmed upon the completion of order and payment. Once again, we thank you for your support 🙏
under room temperature 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます
【材料】
生地
・強力粉 300g
・砂糖 30g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 3g
・水 204g
・バター 40g
たまごサラダ
・茹で卵 3個
・マヨネーズ 大さじ2
・オリーブオイル 大さじ1
・塩 ひとつまみ
・胡椒 少々
ツナマヨ
・ツナ缶 小1缶
・マヨネーズ 大さじ1
・塩 少々~ひとつまみ
・黒胡椒 少々
その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ
【準備】
・バターを室温に置いておく
【作り方】
1. 【こね~1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2. グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3. 丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割~ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形~2次発酵】
・楕円:手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸:ガス抜きして丸め直す
・ハム:ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる
7. オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】
・楕円:カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸:頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム:上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)
9. 220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり
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※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼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]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g
Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper
Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper
Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise
[Preparation]
・leave the butter at room temperature
[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]
・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.
7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]
・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)
9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.
under room temperature 在 Dainghia25 Youtube 的最佳解答
Biomutant Side Quest Old World Storages Investigation All Fluff Hulk Locations Guide
00:00 Old World Storage 3G
Northwest of Floatboat. The monster you need to kill is on the southeast side of the island, while the storage room is on the northwest side.
01:38 Old World Storage 3E
Southeast of Domp Outpost. This island is sort of split into two. You’ll find the Fluff Hulk on the northern island and then need to head south to open the storage.
03:31 Old World Storage 5E
This Fluff Hulk Nest is found just east of Nambleklump Village. It’s in a snowy region, so make sure you either have The Cold Zone Suit or some other way to protect yourself from the freezing temperature. The Fluff Hulk is actually located in a cave on the northern side of the zone. You can see the opening in the image above.
05:39 Old World Storage 9D
Slap that Cold Zone Suit back on and head southwest of the Sparkplant. Follow the train track that leads you into the zone and you can’t miss the Fluff Hulk. Then, just follow the marker to the storage to move on.
07:52 Old World Storage 10F
This Fluff Hulk Nest is found south of Molyhole Outpost. On your map, you’ll notice the red area that signifies a Heat Zone. This is where you need to go. Staying on your map, the Fluff Hulk isn’t in the main part of the Heat Zone, you’ll find them on the smaller, southern part. Put on The Heat Zone Suit and head over to get your key. Then, go unlock the room by following the marker to wrap up this storage room.
09: 50 Old World Storage 11H
The storage room for this location is actually found to the west of where the Fluff Hulk Nest is on your map. From the Benearth Outpost, you want to head west toward a small pond. There, you’ll find the Fluff Hulk and can take it down before moving onto the storage room.
11:58 Old World Storage 10J
This Fluff Hulk makes its home over in the Kluppy dunes, so make sure you come with some form of heat-resistant gear. We’d recommend doing The Heat Zone Suit side quest before tracking this down. The storage shelter is located under the highway that goes by Sludgy Junkstorage; however, the beast you’re tracking down is actually just northwest, sleeping by a rocky ledge.
13:39 Old World Storage 9I
This Fluff Hulk can be tough to track down. You need to head to its nest, which is west of the Chugdepot over in the northern Yerpfields. If you look on your map in this location, you’ll see a small pond by the nest. The Fluff Hulk is sleeping just north of that lake beside a rocky wall. Take it out and go get your loot.
15:50 Old World Storage 6I
North of Bumlidof in the northern side of the Knupstonies biome. The storage room is on top of a ledge. The Fluff Hulk you need to take down is on the eastern side of that ledge, but the path up to the room is only accessible from the west. Take out the Hulk and then hoof it around the big ledge to claim your prize.Cold Zone Fluff Hulk Nest.jpg
17:32 Old World Storage 4K
You’ll find this Fluff Hulk Nest east of Granito Outpost in the Knupstonies biome. If you look on your map, you’ll notice a wrecked ship along the coastline. That’s where this Fluff Hulk is resting. Take him out and follow the marker to the storage shelter.
19:44 Old World Storage 6L
This Fluff Hulk Nest is found east of H-Two-O Outpost. The Fluff Hulk is resting in the middle of a collection of small islands. If you zoom in on your map, you can clearly see where you’ll find him by looking for the animated, grey monster near the Nest.
21:27 Old World Storage 10M
Finding this Fluff Hulk is a bit difficult. We’re not sure if the area was bugged on our map or not, but, unlike the other Nests, this one was never marked. To find it, you want to head northwest from Blazebase on the eastern side of the Kluppy Dunes. On your map, you’ll notice where the highway starts to break up. Look for the Fluff Hulk along the western side of the highway. Once you take it down, follow the marker to claim your loot.
Old World Storage 6G
( I missed this spot in video but the info can help you)
You’ll find this storage to the east of Spurftop where Trim Furfur lives. The Fluff Hulk is actually to the north of the bunker on a ridge overlooking the river. Take it down and then go open the vault.
Old World Storage 4H
( I missed this spot in video but the info can help you)
South of Plumsidms in the Knupstonies biome. You’ll need to take down a giant Fluff Hulk, but if you’ve claimed this region for your tribe, you’ll have the help of your tribemates. Take the beast down and claim your loot.
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under room temperature 在 Zermatt Neo Youtube 的最佳貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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