每年爆单的千层糕开始接受订定啦,要订的朋友按以下的 link 就可以联系到我,快点哦,满了就不接了❤️❤️
✅Last day recieved 10/2/2021
✅https://wa.me/60124898989 ( please click the link for more information)
✅ RM 128 (included flores basket)
-250g Original
-250g Mocha
-Cookies strawberry
-Cake in jar Belgium chocolate
✅ RM168 (included flores basket)
-300g prune
-300g Belgium chocolate
-250g original
-250g pandan
-Cookies strawberry
-Cake in jar Belgium chocolate
✅Combo package (paper bag free for 2 pcs onward) each 250 gm to 300gm
- Combo A(Prune & Ori) RM 50
- Combo B(Prune & Chocolate) RM 50
-Combo C (Chocolate & Pandan) RM 50
-Combo D(Original & Pandan) RM 48
✅SINGLE Flavor Layer Cake (paper bag free for 2 pcs onward)
-RM45 Original Layer 500g.
-RM45 Pandan Layer 500g.
-RM45 Mocha Coffee Layer 500g.
-RM46Lemon Layer 500g
-RM53 Belgium. Chocolate Layer 600g.
-RM 53 Prune Layer 600g.
-RM53 Orange Mix Fruit Layer 600g.
✅Cookies Promotion Package - RM36.
-Strawberry Cookies (240g)
-Belgium Chocolate Cookies (240g)
✅Single Flavour Package (240g)*
RM20 Strawberry Cookies
RM20 Belgium Chocolate Cookies.
✅Cake in jar
-Strawberry layer cake in jar RM18.
-Hazelnut chocolate layer cake in jar RM 20.
✅ BIKA AMBON (RM 38) *(Honeycomb)*
500g +/-
(Every Thursday and open during new year too )
#千层糕
#cakeinjar
#cookies
#bikaambon
#IamWongAnnzz
#Annzz寻味之旅
#Journeywithannzz
同時也有3部Youtube影片,追蹤數超過1萬的網紅Rasaflix,也在其Youtube影片中提到,Wahh, ni rupanya rahsia kek gula hangus/kek sarang semut untuk dapatkan sarang semut yang cantik. Dah la sedap, manis dengan tekstur yang unik dan ken...
「honeycomb cake mix」的推薦目錄:
honeycomb cake mix 在 Facebook 的最佳貼文
每年爆单的千层糕开始接受订定啦,要订的朋友按以下的 link 就可以联系到我,快点哦,满了就不接了❤️❤️
✅Last day recieved 10/2/2021
✅https://wa.me/60124898989 ( please click the link for more information)
✅ RM 128 (included flores basket)
-250g Original
-250g Mocha
-Cookies strawberry
-Cake in jar Belgium chocolate
✅ RM168 (included flores basket)
-300g prune
-300g Belgium chocolate
-250g original
-250g pandan
-Cookies strawberry
-Cake in jar Belgium chocolate
✅Combo package (paper bag free for 2 pcs onward) each 250 gm to 300gm
- Combo A(Prune & Ori) RM 50
- Combo B(Prune & Chocolate) RM 50
-Combo C (Chocolate & Pandan) RM 50
-Combo D(Original & Pandan) RM 48
✅SINGLE Flavor Layer Cake (paper bag free for 2 pcs onward)
-RM45 Original Layer 500g.
-RM45 Pandan Layer 500g.
-RM45 Mocha Coffee Layer 500g.
-RM46Lemon Layer 500g
-RM53 Belgium. Chocolate Layer 600g.
-RM 53 Prune Layer 600g.
-RM53 Orange Mix Fruit Layer 600g.
✅Cookies Promotion Package - RM36.
-Strawberry Cookies (240g)
-Belgium Chocolate Cookies (240g)
✅Single Flavour Package (240g)*
RM20 Strawberry Cookies
RM20 Belgium Chocolate Cookies.
✅Strawberry layer cake in jar RM18.
✅Hazelnut chocolate layer cake in jar RM 20.
✅ BIKA AMBON (RM 38) *(Honeycomb)*
500g +/-
(Every Thursday only)
#千层糕
#cakeinjar
#cookies
#bikaambon
#IamWongAnnzz
#Annzz寻味之旅
#Journeywithannzz
honeycomb cake mix 在 肥媽 Maria cordero Facebook 的最佳貼文
今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜
✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團,好彩有你地,
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇,辛苦大家😘😘😘😘😘
----------------------------------------------------------
📌燒乳鴿
材料: 鴿王,乳鴿,BB 鴿 共三隻
醃料: 五香粉,糖,鹽各一茶匙半,胡椒粉半茶匙
上色料: 老抽,生抽,酒各一湯匙
脆皮水: 麥芽,大紅淅醋各一茶匙 ,白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)
English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)
Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp
Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp
Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.
2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.
3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.
4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.
5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.
6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.
7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).
Adjust the time according to the size of your pigeons.
-------------------------------------------------------------
📌韓國泡菜
大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條)
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒)
雪梨 1/4 個 (切大粒)
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀)
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙(隨個人口味加減)
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香)大約1/4s杯
做法:
1) 大白菜切塊用鹽醃至至2至3個小時至軟身,菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份,跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲,用鹽醃兩小時至軟身,過清水,揸乾水,加入大白菜內.
3)蔥和韭菜切段,加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後,加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內,用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻,.
5)將拌好的蔬菜放入玻璃盛器內,蓋好後放雪櫃儲存數天後食用更入味
Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate
Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant
Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.
2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.
3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.
4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.
5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.
6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.
7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.
__________________________________
甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙
做法:
1. 鍋內注入水,奶和菜油, 開火(不要太大火)煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻,加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內,一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱,同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!
Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp
Eggs - 4 whole eggs (add in one at a time)
Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g
Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish
Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.
2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.
3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.
Optional to mix manually by hand with four chopsticks or a whisk.
4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.
5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.
6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.
7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.
8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.
9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.
honeycomb cake mix 在 Rasaflix Youtube 的精選貼文
Wahh, ni rupanya rahsia kek gula hangus/kek sarang semut untuk dapatkan sarang semut yang cantik. Dah la sedap, manis dengan tekstur yang unik dan kenyal. Senang pulak tu buat. Memang favourite weh ?
Resepi Kek Gula Hangus Klasik | Manisan Melayu Yang Tak Lapuk Dek Zaman
//Bahasa Melayu
--------------------------------------------------------------------------------------------
Resepi Kek Gula Hangus Klasik
Bahan-bahan
1 cwn gula kastor
1 cwn air panas
1 cwn tepung gandum
3 sb mentega (dicairkan)
4 biji telur
3/4 cwn susu segar
2 sb soda bikarbonat
1 sb serbuk penaik
1 sb esen vanila
Cara memasak
1. Dengan menggunakan api sederhana, masak gula kastor sehingga menjadi karamel dan tuangkan air panas. Masukkan mentega dan kacau sehingga larut dan ketepikan.
2. Masukkan telur, esen vanila, susu segar dan larutan gula karamel. Kacau seketika.
3. Ayak tepung gandum, soda bikarbonat dan serbuk penaik. Kacau adunan sehingga sebati.
4. Tuangkan adunan ke dalam acuan roti dan perap selama 1-3 jam.
5. Bakar pada suhu 170°c selama 20-30 minit.
6. Keluarkan kek dan potong secara melawan urat kek untuk mendapatkan bentuk sarang semut yang cantik.
7. Kek Gula Hangus Klasik siap untuk dihidangkan.
Nota: Semakin lama adunan diperap, semakin banyak rongga semut bakal terhasil.
//English
--------------------------------------------------------------------------------------------
Classic Honeycomb Cake Recipe | The Timeless Malaysian Dessert
Follow this honeycomb cake/ant nest cake recipe if you want to get that perfect 'ants' nest' look. It's very delicious, sweet with its unique and chewy texture. It's also easy to make. Superb ! ?
Classic Honeycomb Cake Recipe
Ingredients
1 cup of castor sugar
1 cup of hot water
1 cup of wheat flour
3 tbsp of butter (melted)
4 nos eggs
3/4 cup of fresh milk
2 tbsp of baking soda
1 tbsp of baking powder
1 tbsp of essence vanilla
Cooking methods
1. While using medium heat, cook sugar castor until caramelize and pour in hot water. Add in butter and stir well until dissolved and set aside.
2. Add in eggs, essence vanilla, fresh milk and caramelized sugar. Stir well.
3. Sieve wheat flour, baking soda, and baking powder. Mix well the batter.
4. Pour in the batter into bread mold and marinate for 1-3 hours.
5. Bake at 170°c for 20-30 minutes.
6. Take them out and cut the cake against the cake veins to get a beautiful ants nest.
7. Classic Honeycomb Cake is ready to be served.
Note: The longer batter marinated, the more hallow forms.
Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net
#resepirasaflix #kekgulahangus #keksarangsemut #bakar #kek #sarangsemut #gulahangus #bolusarangsemut #honeycombcake #sarang #resepikekmudah #resepimudah #kekviral #viralcake #cheesecake #cake #easy #resepi #recipe
#kisahdunia #rasaflix
#dapoqmanis #mr_lovva #nntaca #kdboom #nrsalnaz
![post-title](https://i.ytimg.com/vi/1AuGyyvuMRQ/hqdefault.jpg)
honeycomb cake mix 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
発酵バターの香りにはちみつレモンが美味しいパウンドケーキ
普通のパウンド型でも出来ます(分量は↓)
使った型(ノルディックウェア ハニーコンボ ハニカム)↓
https://a.r10.to/hwvpLp
【材料】
ノルディックウェア ハニカム型
・全卵 5個(260g程度)
・グラニュー糖 100g
・はちみつ 100g
・薄力粉 200g
・アーモンドパウダー 50g
・ベーキングパウダー 5g
・レモンの皮のすりおろし(あれば) レモン1個分
・レモン汁 30ml
・リモンチェッロ(あれば) 10ml
・バター(あれば発酵バター) 250g
パウンド型
・全卵 2個(100g程度)
・グラニュー糖 40g
・はちみつ 40g
・薄力粉 80g
・アーモンドパウダー 20g
・ベーキングパウダー 2g
・レモンの皮のすりおろし(あれば) レモン1/2個分
・レモン汁 12ml
・リモンチェッロ(あれば) 4ml
・バター(あれば発酵バター) 100g
【準備】
・型に離型油を塗っておくか、パウンド型の場合は敷き紙を敷いておく
・湯専用のお湯(70℃前後)を用意する
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・バターは溶かして使う(薄力粉を混ぜるのと平行くらい、70℃くらいに温め最後は予熱で溶かす)
・オーブンを170℃に予熱する
【作り方】
1. ボウルに卵を入れて溶き、グラニュー糖を混ぜはちみつを加えて湯煎にかけ、混ぜながら温めはちみつを溶かす
2. 30℃前後になったら湯煎からはずして薄力粉、アーモンドパウダー、ベーキングパウダーをふるい入れ、ざっくり粉っぽさがなくなるまで混ぜる
3. レモンの皮のすりおろし・レモン汁・リモンチェッロを加えて混ざるまでさっと混ぜる
4. 溶かしたバター(出来れば70℃くらいに調整する)を加え、ゆっくり混ぜてなめらかに乳化(一体化)させる
5. 型に流し170℃に予熱したオーブンで40分を目安に、竹串をさして生地がついてこなければ焼き上がり
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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.
[Material]
Nordic ware honeycomb type
・5 whole eggs (about 260 g)
・Granulated sugar 100 g
・Honey 100 g
・Cake flour 200 g
・50 g almond powder
・Baking powder 5g
・Grated lemon peel (if you have) 1 lemon
・Lemon juice 30 ml
・Limoncello (if you have) 10 ml
・Butter (Fermented butter if you have it.) 250 g
pound type
・2 whole eggs (about 100 g)
・Granulated sugar 40 g
・Honey 40 g
・Cake flour 80 g
・20 g almond powder
・Baking powder 2g
・Grated lemon peel (if you have) 1/2 lemon
・Lemon juice 12 ml
・Limoncello (if you have) 4ml
・Butter (Fermented butter if you have it.) 100 g
[preparation]
・Grease the mold with oil or cover it with baking paper if you are using a pound cake mold.
・Prepare special hot water (Around 70 ° C).
・Sift and use weak flour, almond powder and baking powder.
・Melt butter (Warm it to around 70 ° C so it is parallel to mixing the weak flour and melt it in the preheating at the end.).
・Preheat the oven to 170 ° C.
[How to make]
1.Put an egg in a bowl and beat it. Mix granulated sugar, add honey and warm it in hot water. Heat it while mixing it and melt the honey.
2.When it becomes around 30 ° C, remove it from the hot water and sift in weak flour, almond powder and baking powder. Mix it until the powdery feel is gone.
3.Add the grated lemon peel, lemon juice and limoncello and mix quickly until it is mixed.
4.Add melted butter (If possible, adjust to about 70 ° C.) and mix it slowly to emulsify (integration) it smoothly.
5.Pour it in the mold and bake it for around 40 minutes in an oven preheated to 170 ° C. Poke it with a bamboo skewer and it will be complete if the mixture does not stick.
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honeycomb cake mix 在 Van's Kitchen Youtube 的最佳解答
Coconut honeycomb cake, or Bánh bò nướng in Vietnamese is a gluten and dairy free cake with a slightly chewy texture and an interesting honeycomb-like texture, due to air bubbles in the cake. It's fun to make and unique!
♥Công thức tiếng Việt: http://www.gocbep.com/2013/04/video-cach-lam-banh-bo-nuong.html
♥My English blog: http://vanscookbook.blogspot.com/2013/04/vietnamese-gluten-and-dairy-free.html
Ingredients:
1/2 can (200ml) thick coconut milk
3/4 cup (150g) sugar
6 eggs
1 cup (200g) tapioca starch/ flour
1 pack Alsa single acting baking powder
2 tsp fresh pandan leaf extract (*)
green food color (optional)
Preheat the oven to 350°F(180℃).
In a small sauce pan heat coconut milk, sugar until the sugar dissolves. Set aside to cool completely. Then mix with pandan leaf extract and food color (if using)
In a separate bowl, mix the tapioca flour and baking powder.
In another separate bowl, lightly beat the eggs.
Don't beat too hard, since we don't want bubbles and foam to appear. Beat until it's smooth and uniform.
At this time, put the greased pan into the oven to preheat.
Shift one third of the flour mixture in the egg & coconut mixture, and quickly, but gently, beat until combined. Shift another one third in, and mix again.
Remove hot baking pan from the oven.
Strain the batter through a sieve into the hot baking pan, and put in the oven for 30-35 minutes or until toothpick comes out clean.
Let the cake sit in the pan for about 10-15 minutes.
Place a dish on the pan, then turned it over to take the cake out.
It's only slightly sweet. and tastes the best just plain by itself.
The recipe was adapted from Jules Food Blog (http://julesfood.blogspot.com/2013/03/pandan-honeycomb-cake-vietnamese.html) and Pinkie Food Blog here (http://pinkiefoodblog.blogspot.com/2008/05/vietnamese-baked-comb-cake-bnh-b-nng.html)
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