【香港君悅酒店Grand Hyatt🔥半價住宿🔥優惠】一晚豪華房連早餐只係$1,375!行政房包嘉賓軒行政酒廊$2,750!
✅優惠詳情/行政酒廊Menu:flyformiles.hk/21509
💥💥💥Cordis康得思酒店喺8月26日或之前有$0房價優惠,用小斯指定code「FLYFORMILES8」仲有多支氣泡酒同Room Upgrade呀:flyformiles.hk/26618 💥💥💥
嘩!抵到爆炸呀!真係有今世無來世,香港君悅酒店Grand Hyatt Hong Kong 居然有半價住宿優惠!
💋一晚豪華房連早餐只係$1,375
💋一晚行政房包嘉賓軒行政酒廊$2,750
2個都真係超級抵!講下Grand Hyatt個lounge,佢lounge係包咗下午茶同Cocktail時間,宜家下午茶已經係由2點鐘開始,除咗有cake同小點任食外,紅白香檳啤酒任飲!一路食同飲到去6點鐘!細食的話其實食完個lounge都已經唔使食其他野!上次我去仲有紅色火龍果食,好正啊!MENU:flyformiles.hk/21509
我個人就建議如果有Globalist 的話,訂$1,375隻基本房已經好足夠!因為本身已經嘉賓軒行政酒廊!同埋upgrade要行到去行政房呢個level絕對唔難!行政房有180度維港view已經好正,同埋其實可以講係一間Studio Suite,空間感其實仲有過住Suite啊!
如果係無Hyatt會員既,直接訂行政房包嘉賓軒行政酒廊$2,750都可以接受,因為行政房好靚之餘,個lounge都好抵食!但同樣價錢當然係直接訂$2,080包兩餐 (早餐+1餐自選)、$2,680包三餐 (早餐+2餐自選) 抵啲啦!
所以點都係房價+早餐$1,375係最抵呀!
8月21日11:00開賣!入住日期係去到9月30日!
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同時也有1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,Is that Winnie the Pooh's honey jar? Nope! It's a big piece of bread baked with a hollow center and filled with pudding. On top of the pudding bread, ...
「escape room level 9」的推薦目錄:
escape room level 9 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
Is that Winnie the Pooh's honey jar? Nope! It's a big piece of bread baked with a hollow center and filled with pudding. On top of the pudding bread, we added caramel-flavored pound cake batter. Add an ample amount of fresh cream... and we're done! A giant pudding bread that looks like a cupcake! We had to try this one five times... but we finally got it right!
*Recipe*
1. Add yellow food coloring to approximately 210g of milk that has been heated to around 30°C.
2. Mix together 270g strong flour (bread flour), 30g weak flour (cake flour), 20g sugar, 4g salt (1 teaspoon), 3g dry yeast, and the milk from Step 1. Knead until mixture forms into a single clump. You can knead it with your hands.
3. Add 30g unsalted butter that has been allowed to warm to room temperature and knead the mixture well until it becomes smooth.
4. Form the mixture into a ball, place it into a bowl lightly coated with vegetable oil, and cover it with plastic wrap.
5. Place in a warm area (40°C) and allow yeast to work on fermentation for 40 minutes (Primary Fermentation).
6. When the dough has risen to about two times its original size, pour it out onto a flat surface and allow gas to escape.
7. Separate dough into two portions. One 200g and the other 350g.
8. Stretch the smooth dough so that the openings are on the inside and firmly pinch it shut.
9. Cover dough with a wet cloth and allow to rest for 12 minutes. (Bench Time)
10. Stretch out the dough and put 18g of marshmallows in one of the dough balls and 31g of marshmallows in the other. Firmly pinch shut.
11. Add the dough from Step 10 into a mold lightly greased with vegetable oil. Place the dough so that the cupcake lid piece has its seam on top and the base piece has its seam on the bottom.
12. Place in a warm area (40°C) and allow to ferment again for approximately 30 minutes (Secondary Fermentation).
13. Place an oven sheet and some form of flat weight on top to ensure the dough cooks level.
14. Pre-heat the oven to 190°C, turn it down to 160°C and cook for 10 minutes. Turn it down again to 150°C and cook for another 10 minutes. Bake slowly so as to not darkly color the dough due to heat.
15. When done baking, place the dough on top of a wire mesh to allow it to cool.
Now let's make the pound cake batter to go on top. You will only need 1/4 of the dough this recipe makes. You can use the rest to make something like Sweet Boule (Yamazaki Pan) by placing it on top of regular bread and baking for 7 minutes in an oven preheated to 200°C.
16. Add 76g of caramel sauce to 40g of butter that has been allowed to warm to room temperature and mix together. Caramel sauce can be homemade. For homemade caramel sauce, use 70g.
17. Add 30g of beaten egg and mix together.
18. Sift in 60g of strong flour (bread flour) and mix together.
19. Insert mixture into a piping bag.
20. Pipe the mixture from Step 19 onto the top of the cupcake.
21. Bake for 4 minutes in an oven preheated to 200°C.
22. Remove from oven and once again add mixture from Step 19 as you did before.
23. Bake for 2 more minutes and watch to see how the pound cake batter is drooping. Remove from oven and add more batter.
24. Bake for 6 more minutes to finish. Allow the finished product to cool.
25. Fill the lower portion of the cupcake mold bread with pudding. We were able to add 210g of pudding.
26. Add fresh cream to the piece from Step 24. We were able to add 215g of fresh cream.
27. Place the lid from Step 26 onto the base from Step 25.
28. Finished! We bought this mold a long time ago and now I've finally made a video using it. It was quite the long road. We failed so many times and none of those failures made a good video. It's pretty much all made from willpower.
くまのプーさんが「はーちみーつどーろぼー」と言ってきてもあわてずに「プリンパンです」と言いましょう。
中が空洞になるように焼いた大きなパンにいっぱいプリンを詰めたプリンパン作りました。大きなプリンパンの上にはカラメルソース味のパウンド生地。生クリームもいっぱいに入れて。やっとできた!でっかいカップケーキみたいなプリンパン。なんだかんだで、やり直すこと計5回・・・何とか形になりました!文字数制限のため日本語版はこちらで→ http://ameblo.jp/mosogourmet/entry-12253161062.html
![post-title](https://i.ytimg.com/vi/2blR3mLyBgc/hqdefault.jpg?sqp=-oaymwEbCKgBEF5IVfKriqkDDggBFQAAiEIYAXABwAEG&rs=AOn4CLB186sfaksKy7ziYf6Cgu10WJgayA)