關於 all-purpose style ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nampak tak tuu? Best kan? Style kan? Gillette Styler ni mmg all purpose. Cukur dia tu, fuhhhh, mmg tepat la. Dia waterproof, 3 -in 1 lagi. Styler ada 4 level masa kita trim. Jadi, kita boleh control la camna kita nak trim. Dia dpt trim sampai bersih, and Izzue paling suka lepas trim, rasa dia smooth giler. Shaving tu lagi la best. Fuhh. Mmg powerful & efficient. Styler ni, edging dia mmg tepat! Kan ada tempat-tempat yg sometime mmg tak kena, annoying kan? Tapi dgn USP styler ni, Edging Izzue nampak lebih kemas & rapi. Penampilan confirm on point! Mmg tak de isu langsung. Mmg tak de masalah masa PKPB ni. Baru je launch kat Malaysia tau, tunggu apa lagi? Cuba lah Gillette Styler dari Watson’s online, ada more than 20% off tapi for a limited time ye! Cepat! 😎 @Gillette #GilletteMalaysia #GillettePartner #sp #LookingGreat #StayHome #StayAtHome

I love savoury Korean-style pancakes, so I’ve decided to make some! I added whole wheat flour as a healthy upgrade but feel free to use all purpose flour instead. Save this idea for later and remember to tag me if you’re making this! 🥞🥢

日式可乐饼～～～cheese+马铃薯完全可以满足孩子的味蕾！超级简单，是爸爸妈妈都绝对不会NG的食物哦！

影片最后一分钟，是【日式可乐饼】的步骤，让大家可以更快学会！

Japanese-style croquette~ cheese + potatoes can definitely satisfy any kids' tastebuds! It's super easy, no parent would get an NG for this recipe.

Fast forward to the last minute of this video for the ingredients and directions!

【材料】
1. 马铃薯 3颗
2. 洋葱 1/4颗
3. 黑胡椒 少许
4. 盐 少许
5. 马兹瑞拉起司 适量
6. 面粉 适量
7. 蛋 2颗
8. 面包粉 适量

【做法】
1. 马铃薯蒸熟，压成泥
2. 加入盐，胡椒
3. 拌入马兹瑞拉起司or包在中间
4. 捏成扁圆形
5. 沾面粉
6. 裹蛋液
7. 沾面包粉
8. 入锅中火温煎至表面金黄

[Ingredients]
1. Potatoes, 3 pieces
2. Onion, 1/4 of a bulb
3. Black pepper, a pinch
4. Salt, a pinch
5. Mozarella cheese, own preference
6. All-purpose flour, appropriate amount
7. Egg, 2
8. Panko (Bread Crumbs), appropriate amount

[Directions]
1. Steam potatoes and mash
2. Add salt and black pepper
3. Either mix the mozarella cheese pieces into the mashed up potato or wrap the mozarella cheese with the mashed potatoes
4. Shape it into an oval shape
5. Cover the oval shaped potatoes (with mozarella cheese) with flour
6. Proceed to cover it with beaten eggs
7. Cover it with panko (bread crumbs)
8. Fry until it turns golden brown

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

Hello friends! Today we're going to share with you how to make New York Levain Bakery style chocolate chip walnut cookies.

Chocolate chip cookies are a timeless classic, an unparalleled snack. No one can resist the comfort of a chocolate chip cookie. Like many of you, we’ve searched far for the perfect chocolate chip cookie recipe. And finally we’re so happy to find a perfect one. It's a copycat version of a very famous New York City bakery “Levain Bakery”. But the taste is amazing, and the size is really big, 6 oz each, but we modify the size to 4 oz each, the size is perfect.

Levain bakery style chocolate chip cookies are really delicious, they are golden brown on the outside, and soft gooey and rich center inside. It’s super simple to make and tastes perfect every time. if you love walnuts and chocolate, then this is a cookie for you. Hopefully you guys will like it.  

📍 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 Levain Style Chocolate Chip Walnut Cookie
Here is the Levain Style Chocolate Chip Walnut Cookie Recipe

☞  Yields:  6 four-ounce cookies or 4 six-ounce cookies

✎ Ingredients
COLD unsalted butter  112g, cut into small cubes
granulated sugar 50g
brown sugar 75g
cake flour 70g
all-purpose flour 105g
large egg 1
baking powder 2g
baking soda 2g
salt 2g
walnut 82g
64% chocolate chip 150g

✎ Instructions
1. Sift the cake flour, all-purpose flour, baking soda, baking powder together, and add in salt, mix well and set aside.
2. Break the walnuts into two equal parts with your fingers.
3. Beat the egg and set aside.
4. In a large mixing bowl, cream together cold cubed butter, brown sugar, granulated sugar and egg on low speed and until mixed well.
5. Add all the dry ingredients in, including cake flour, all-purpose flour, baking soda, baking powder, beat on low speed until the wet and dry ingredients are all mixed together. Scraping down the sides of the bowl if necessary.
6. Simply fold in the chocolate chips and walnuts into the bowl, and mix until just combined to avoid over mixing.
7. For best results, refrigerate the dough for 15 minutes before forming the cookie dough. Cover plastic wrap to avoid dryness.
8. Divide the dough into 6 equal pieces about 4oz (113g) each. Roughly shape the cookie dough into loosely shaped balls.
9. Cover with plastic wrap and refrigerate the cookie doughs for 45 minutes.
10. Preheat the oven to 220°C, and bake for 12-14 minutes. Bake 3 cookies at one time.
11. Once baked. Let cool on the baking sheet for 30 minutes before serving.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:27 preparation
03:47 how to make cookie dough
07:14 cookie dough weight and shape
08:44 oven setting and baking
09:43 best ever chocolate chip cookies
-----------------------------------------------------------------------
#ChocolateChipCookie
#LevainBakery
#easyrecipes

Hello friends! Today we're going to share with you how to make a French style chocolate and vanilla cake: Chocolate Marble Cake (Marbré Au Chocolat).

Marbré Au Chocolat, aka Chocolate Marble Cake is an iconic French store-bought dessert. It’s traditionally baked in a loaf tin in France. This cake is very moist and not sweet, it’s a perfect treat for any time of the day.

This is a simple recipe and very easy to make, it tastes like pound cake, but the taste is richer and buttery, butter gives lots of flavor. And one serving of cake can taste the flavors of vanilla and cocoa. Heartily recommend. 💕

📍 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/e_YXyxxSxkg
----------
How to make French Chocolate Marble Cake
Here is the French Chocolate Marble Cake Recipe

☞  Mold size: 16x7x6cm

✎ Ingredients
unsalted butter 100g
powdered sugar 100g
egg 2, about 110g
vanilla extract 1.3g
honey 9g
All purpose flour 110g
baking powder 1.3g
cocoa powder 9g
a pinch of salt

✎ Instructions
1. Grease the cake pan with butter, then line with parchment paper.
2. Use a mesh strainer to sift powdered sugar. Then sift flour and baking powder together. Set aside.
3. Place softened butter and a pinch of salt into a large mixing bowl. Using a hand mixer on medium speed to cream the butter for 4-5 minutes, or until butter is pale yellow and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
4. Add half sugar and mix for 1 minute, then add the rest of sugar and vanilla extract, then  mix for another 1 minute.
5. Add honey, and add egg one by one, and mix well after each egg is added. Scraping down the sides of the bowl as necessary.
6. Add the half sifted flour and baking powder, fold it in gently with spatula until the flour has disappeared. Repeat again with the remaining flour until well combined.
7. Simply pour 2/3 of the cake batter into a piping bag. Set aside.
8. Add the cacao powder into the rest of 1/3 of the batter and slowly mix it in until combined. Then pour the cacao batter into another piping bag.
9. Once the two cake batters are ready, it's time to combine them to create the marble effect. Cut off the tip and pipe the batter into the cake pan, alternating between the two colors.
10. After placing all the batters, you can use a fork, a bamboo stick or a butter knife to swirl the batters together. It's the fun part of the recipe, you can create your own marble pattern. Now the cake is marbled and ready to bake.
11. Preheat the oven to 200C, and bake for 15 minutes, then reduce the temperature to 160C, bake for 22~24 minutes.
12. Once baked, remove the cake from the pan, and let cool on the rack.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:24 preparation: butter pan, sieves dry ingredients
03:53 Make Marble Cake batter
07:42 Make cacao batter
09:08 fill the batter and make marble pattern
11:37 baking
12:27 taste with cream
-----------------------------------------------------------------------
#MarbleCake
#chocolateCake
#easyrecipes