關於 how to make cream coffee ，我們在網路上蒐集到這些相關的討論、資訊與評價

https://youtu.be/8D_AGwINEuY
只要訂閱Daisy的YouTube頻道並按讚和留言，就可以獲得你在有什麼的第一杯飲料打8折。 (結帳時請用手機展示哦)
To receive a 20% discount on your first drink:
1. Subscribe to Daisy’s YouTube channel
2. Like this video
3. Leave a comment

Hi everyone, it's Daisy! Come along with me to 有什麼, where I'll learn how make two drinks: a fresh pineapple smoothie, and a coffee drink with cream and Oreo crumbs! I love this shop so much and it is my pleasure to share this experience with you!
Special thanks to Bella, Jeff, JF, and Rachel!

只要訂閱Daisy的YouTube頻道並按讚和留言，就可以獲得你在有什麼的第一杯飲料打8折。 (結帳時請用手機展示哦)
To receive a 20% discount on your first drink:
1. Subscribe to Daisy’s YouTube channel
2. Like this video
3. Leave a comment

Hi everyone, it's Daisy! Come along with me to 有什麼, where I'll learn how make two drinks: a fresh pineapple smoothie, and a coffee drink with cream and Oreo crumbs! I love this shop so much and it is my pleasure to share this experience with you!
Special thanks to Bella, Jeff, JF, and Rachel!

จะเป็นยังไง เมื่อพนักงาน Starbucks ต้องแกล้งลูกค้าตามสิ่งที่พิธีกรบอก

เรียนรู้ภาษาอังกฤษจากคลิปรายการ The Ellen Show

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คำศัพท์น่ารู้

Hidden camera = กล้องที่ซ่อนอยู่
Down the street = บริเวณนี้/ ถัดไปถนนทางนี้
Earpiece = ที่ใส่หู
Cantaloupe = แคนตาลูป
Honeydew = ผลไม้ฮันนี่ดิว (เมลอนพันธุ์หนึ่งคล้ายแคนตาลูป)
Honey do = คำพ้องเสียงกับ Honeydew ที่แปลว่า แฟนของฉันก็ทำ
Plum = ลูกพลัม
Crumb = เศษขนมปัง
One setting = ในทีเดียว
Tattoo = รอยสัก
Butt = มาจาก buttom ที่แปลว่า ก้น
Bagel = เบเกิล ขนมปังชนิดหนึ่งกลมๆ เหมือนโดนัท
Parole = การปล่อยตัวนักโทษชั่วคราวโดยยังคงมีการคุมประพฤติ

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ทีนี้มาดูสคริปต์คำพูดในคลิปกันค่ะ

Ellen: We put some hidden cameras in the Starbucks down the street. We gave one of the Starbucks’ employees, Vivian, an earpiece and she’s going to say whatever I say. Hopefully, she can hear me clearly this time.

Ellen: Vivian, say, “Am I pretty?”

Vivian: Am I pretty?

Ellen: Say, “The cow goes ‘moo’.”

Vivian: The cows ‘moo’.

Vivian: Hi, how are you?

Ellen: My favorite food is cantaloupe.
Vivian: My favourite food is cantaloupe.

Ellen: No wait, honeydew. I’m sorry, honeydew.

Vivian: Oh wait, honeydew. I’m sorry.

Ellen: I don’t love it, but my honey do.

Vivian: I don’t love it, but my honey do.

Vivian: Hi, how are you? What can I get for you?

Customer: Can I just have a grande iced coffee?

Ellen: It’s not called grande anymore, it’s ‘grandeur’.

Vivian: It’s not called grande anymore, it’s called ‘grandeur’.

Ellen: Say it with me, “grandeur”.

Vivian: Say it with me, “grandeur”.

Customer: Grandeur.

Ellen: No no more like “ahhhh”.

Vivian: No no more like “ahhhh”.

Ellen: Grandahhh

Vivian: Grandahh. Thank you. Have a great day!

Customer: Can I have a venti iced coffee with about two inches of..

Ellen: It’s not called ‘venti’ anymore, it’s ‘ventaruma’.

Vivian: It’s not called ‘venti’ anymore, it’s called ‘veteruna’.

Customer: It looks like it says ‘venti’ up there so...

Ellen: One time I ate 15 plums in one setting.

Vivian: One time I ate 15 crumbs in one city.

Ellen: No, not clumb. Plums.

Vivian: No, not crumbs. Crumbs. Thank you. Have a great day.

Vivian: Hi, how are you?

Ellen: One time, I shaved my back.

Vivian: One time, I shaved my back.

Customer: You must have been really hairy. Can I have a green tea latte please. Actually, I wanna make it iced.

Ellen: Do you have a tattoo?

Vivian: Do you have a tattoo?

Customer: I do.

Ellen: Where is it?

Vivian: Where is it?

Customer: It’s on my chest. It’s on my heart.

Ellen: Mine is on my butt.

Vivian: Mine is on my butt.

Customer: That’s good.

Ellen: It’s a venti latte.

Vivian: It’s a venti latte.

Ellen: And a half of bagel.

Vivian: And a half of bagel.

Ellen: And a slice of cantaloupe.

Vivian: And it’s like a cantaloupe. Thank you. Have a great day!

Vivian: Hi, how are you? What can I get for you?

Customer: Can I have a tall double chocolate chip frappuccino.

Ellen: It’s not called ‘frappuccino’ anymore, it’s called ‘frur’.

Vivian: It’s not called ‘frappuccino’ anymore, it’s called ‘wip’.

Vivian: Hi, how are you? Good.

Ellen: I’m on parole right now.

Vivian: I am on parole right now.
Customer: Good. Tall caramel frappuccino with whipped cream.

Ellen: It’s not called ‘frappuccino’ anymore, it’s called ‘kookkotookokooo’.

Vivian: It’s not called ‘frappuccino’ anymore, it’s called ‘kookkokookokooo’.

Ellen: Okay Vivian, tell her “Thank you very much”.

Vivian: Thank you very much.

Ellen: And yell, scream really loud “I want a monkey”.

Vivian: I want a monkey!

Ellen: Alright. Thanks Vivian. We’ll see you later.

Vivian: Nice to meet you.

ขอบคุณคลิปจาก The Ellen Show: Playing Pranks at Starbucks

#EnglishAfterNoonz

Goodman Roaster Kyoto : https://goodman-company.com/
Mr. Ito, CEO of Goodman Roaster, gave me the Anaerobic fermented green coffee beans used in this video. Thank you so much :)

Original video with music : https://youtu.be/9muaQjaB0oc

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Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC
#1 // Cessura - Ever So Blue

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Ingredients:

40g your choice of anaerobic coffee beans
700ml water
100g beet sugar
1 tsp agar powder
1 1/2 kudzu powder (you can skip this)
50ml water

150ml coconut milk
50g oat milk
50g maple syrup
1 tbsp vanilla bean paste

Instructions:

1. roast your coffee bean and brew it.
2. mix agar powder, kudzu powder and water then add the mixture and beet sugar to coffee.
3. keep heating until it almost brings to a boil. transfer it to a pan. leave it in a fridge.
4. mix coconut milk, oat milk, maple syrup and vanilla bean paste.
5. cut coffee jelly and pour cream mixture.
6. Enjoy!

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「材料」

アナエロビックコーヒー豆　40g
水　700ml
甜菜糖　100g
粉寒天　小さじ1
葛粉　大さじ1.5
水　50ml

ココナッツミルク　150ml
オートミルク　50ml
メープルシロップ　50g
バニラビーンペースト　大さじ1

「作り方」
１、コーヒー豆を焙煎して淹れる。
２、粉寒天、葛粉、水をよく混ぜ合わせ、甜菜糖と一緒にコーヒーに加える。
３、沸騰直前くらいまで火にかけて温める。型に流し入れ、冷蔵庫に入れておく。
４、ココナッツミルク、オートミルク、メープルシロップ、バニラビーンシロップを混ぜ合わせる。
５、コーヒーゼリーをカットし、４のクリームをかける。
６、エンジョーイ！

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Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

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Equipments & etc:

Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Edit : Adobe Premiere Pro

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#ASMR、#relax、#coffeejelly
Today, I'm going to make "Coffee Jelly".

It is a popular Japanese sweets and you often see this in convenience stores in Japan.
The anime character "Saiki K" loves this sweet.

In my channel, I'm going to make Japanese cuisine by using Japanese Dashi.
I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Chapters
0:00 1.Make coffee
2:28 2.Add gelatine and sugar
3:37 3.Make whipped cream
5:53 4.Sprinkle matcha powder

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

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▼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/

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↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.