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Calories loaded!! This was right after a hot pot meal and right before the dessert sesh. I don't know who is bringing the worst out of each other, but I'm always grateful with this one in my food work. She is horrible when it comes to calorie watch. But oh well...
Here at PopCorn Food Hall , eating Hong Kong Old Mac Bakery pastry .
#thingsidoforwork #hongkongoldmac #midvalley #foodeverywhere #sycookiesxmidvalley #popcornfoodhall
【6D5N Hong Kong Free & Easy • Eat & Play】
🏨Hotel: Nathan Road, 5minit to Jordan station
➡️Hotel reservation: Booked at Trip apps (More choices of Hotels)
🎢Theme Park: Hong Kong Disneyland & Ocean Park (Booked through Klook)
🚇Transpotation: Uber & MTR
✈️Flight: Air Asia (Direct flight from BKI - HKG)
💵Currency exchange: HKD100 = MY49.20
【6D5N Hong Kong Trip】
� Hotel: Nathan Road, 5minit to Jordan station
� Hotel reservation: Booked at Trip apps (More choices of Hotel)
� Theme Park: Hong Kong Disneyland & Ocean Park (Booked through Klook)
� Transpotation: Uber & MTR
� Flight: Air Asia (Direct flight from BKI - HKG)
�Mobile Internet: Tourist Sim Card (8days 4G unlimited Pass)
【DAY 1 - Jordan & Tsim Sha Tsui】
• Hong Kong international Airport - Nathan road, Jordan by Uber (More convenience to use uber if have many luggage)
• Check in at Hotel, Then walk around Jordan and Tsim Sha tsui area (walk from Jordan to Tsim sha tsui estimate 15-20minit)
• Having dessert at Hui Lau shan, Tsim sha tsui (The famous dessert and must try).
【Day 2 - Spent Full day in Disneyland】
• Purchase the Disneyland ticket online the night before through klook apps (MYR259/Adult & MYR199/Child) and additional MYR25off from the total amount.
• ride MTR from Jordan to Disneyland (Jordan Station (Red Line) - Lai King (Yellow Line) - Sunny Bay (Pink Line) - Disneyland Resort 【HKD 23/1way = MYR11.30】
【Day 3 - Causewaybay & Mongkok || Shopping Day】
• by MTR: Jordan station - Causewaybay 【HKD13.50/1way = MYR6.60
• by MTR: Causewaybay - Mongkok 【HKD13.50/1way = MYR6.60
• by uber: Mongkok - Nathan Road, Jordan station 【HKD65/car = MYR32】
【Day 4 - Harbour City (Largest Shopping Mall in Tsim Sha tsui
• by MTR: Jordan station - Tsim sha Tsui station 【HKD4.50/1way = MYR4.20
• Movie at Grand Ocean Cinema 【HKD100/adult = MYR49.20】
【Day 5 - Spent Full day in Ocean park】
• Jordan Station - Ocean Park 【HKD13.50/1way = MYR6.60)
• Purchase the ticket online on the spot at Ocean Park through klook apps (Price cheap alot after compare with counter ticket price (MYR200/Adult & MYR104/Child)
• Steamboat Dinner at local Hot Pot restaurant 【HKD138/Adult = MYR68】 for 2hours 30minit and all you can eat.
【Day 6 - Brunch, Shopping & Airport】
• Breakfast Congee (one of the famous breakfast meal in HK) near to Jordan station.
• by MTR: Jordan station - Tsim Sha Tsui 【HKD4.5 = MYR2.20】
• Shopping at Tsim Sha Tsui then back to Hotel
• by Uber: Hotel (Nathan Road, Jordan) - Hong Kong international airport 【HKD381 = MYR187】
***************BYE HONG KONG****************
※With subtitles※
The video has subtitles for the amount and notes on how to make it.
Please turn on the subtitles before viewing.
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Detailed instructions are published in the app.
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[Material] One unit (cake type with a diameter of 15 cm)
— Cookie base —
Cream Sand Cocoa Cookie 90g
Melted unsalted butter 30g
— Cheesecake dough —
Cream cheese 200g
Unsweetened yogurt 100g
70g sugar
1 tbsp lemon juice
① Fresh cream 100ml
① Milk 100ml
12g powdered gelatin
3 tablespoons of water
Matcha powder 1 tbsp
2 tablespoons of hot water
[How to make]
Preparation. Let the cream cheese come to room temperature.
1. Sprinkle powdered gelatin in water to soften.
2. Add matcha powder and hot water to the bowl and mix until the matcha powder melts.
3. Put the cream sand cocoa cookie in a zipper storage bag and crush it finely with a rolling pin. Add melted unsalted butter, knead it by hand, lay it on the bottom of the mold when the butter is familiar, press it with a spoon and put it in the refrigerator.
4. Put ① in a pot and heat on low heat until boiling. Remove from heat, add 1 and mix with a heat resistant rubber spatula to dissolve.
5. Put cream cheese in a bowl, mix with a whisk, and when it becomes smooth, add sugar in 2 portions, mix well, add sugar-free yogurt and lemon juice, and mix further.
Add 6.4 and mix well. Divide the dough into two parts. Add 2 to one and mix.
Place 2 tablespoons of plain dough in the center of 7.3 and 1 cup of dough with matcha powder on top. After that, add one cup at a time and repeat until the dough runs out.
8. Chill in the refrigerator for 2 hours to harden and remove from the mold to complete.
[Cooking Tips]
The temperature of the hot water used for gelatin varies depending on the manufacturer you are using, so please check and follow the usage instructions.
Be careful not to boil gelatin because it will be hard to harden when it is boiled.
In addition, please note that it may not harden if you put fruit such as raw pineapple, kiwi, papaya containing proteolytic enzyme.
We use cheese that can be eaten without heating. Please note that some cheese may not be eaten unless heated.
This time we are using a heat resistant rubber bellows. Depending on the rubber spatula used, it may melt, so please use a heat resistant one.
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This is a channel dedicated to sweets. The recipe is posted on kurashiru.
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Kurashiru App
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#sweets
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※With subtitles※
The video has subtitles for the quantity and how to make it.
Please turn on subtitles and watch.
Kurashiru app
▼ iOS app
https://app.adjust.com/npk6jm1
▼ Android application
https://app.adjust.com/vz3y2u7
Check the app for detailed instructions!
The app is full of other sweet recipes!
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This is an introduction to a magical cake that can make several layers of different textures when it is baked even though it is made once. From the top, you can enjoy the texture like a souffle fromage, custard cream, baked cheesecake. Please try it because it is a very delicious cake.
Cooking time: 240 minutes
Estimated cost: around 500 yen
【Material】 1 car (18cm round)
①Egg yolk 3 pieces
①Granulated sugar 70g
①Salt Slightly
①Vanilla oil 5 drops
Melted butter (unsalted) 40g
200g cream cheese
Soft flour 50g
250ml milk
---- For meringue ----
3 egg whites
Granulated sugar 30g
Hot water appropriate amount
【procedure】
Preparation: Preheat oven to 150 ° C. Lay the cooking sheet on the mold. Let the cream cheese return to room temperature.
1. Put ① in a bowl, mix with a hand mixer until it becomes whitish, add melted butter and mix.
2. Put cream cheese in another bowl, mix until smooth, then mix into 1.
3. Shake the flour and mix with a rubber spatula.
4. Put the milk in a pot and heat over low heat to a temperature similar to human skin.
5. Put egg white in another bowl and whisk with whisk. If the foam is a little foamed, add the granulated sugar for meringue in two portions, and beat well each time.
6. Mix 5 with a whisk about 10 times like scooping from the bottom, pour into mold and let the top part settle.
7. Place 6 on the baking sheet, put hot water on the mold to a height of about 1-2 cm, and bake in an oven at 150 ° C for 50 minutes.
8. After baking, remove the crude heat from the mold and cool it in a refrigerator for at least 2 hours to complete.
Tips and tricks
Milk may be separated if it is still cold, so please warm it to human skin.
Be careful not to mix too much meringue in step 6. If it is mixed too much, it will not be a layer. The mixing frequency is about 10 times.
Be sure to preheat the oven before baking.
If the oven has no preheating function, set the temperature and heat for 10 minutes before baking.
Depending on the type of oven used and the age of use, errors may occur in the thermal power. Be sure to adjust the baking time as a guide.
If it gets too brown, cover it with aluminum foil.
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A channel dedicated to sweets. Recipes are posted on kurashiru!
Here are some simple and delicious sweets recipes!
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Kurashiru app
▼ iOS app
https://app.adjust.com/npk6jm1
▼ Android application
https://app.adjust.com/vz3y2u7
Kurashiru SNS
▼ Twitter
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▼ Facebook
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#Sweets #Recipes #Cheese #Cheesecake
Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.
It’s time for cookies!
These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.
In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/hpvA6lDhzlQ
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Rum Raisin Butter Sand Recipe
☞ baking mold: 2" square cookie cutter, can make 20-22 cookies
Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g
✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g
✎ For Rum Raisin
rum 40g
raisins 70g
✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.
☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.
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#RumRaisinButterSand
#cookies
#eastrecipes
