Resipi Creampuff Gebu :
Bahan Kulit Creampuff :
300 gram air
100 gram majerin
150 gram tepung gandum
5 biji telur Gred C
Cara Buat Kulit Creampuff :
#1:Didihkan air dan majerin sehingga meniddih.Bila mendidih, kecilkan api dan masukkan tepung gandum. Kacau hingga tepung gandum bertukar pada kanji atau jernih dan tidak melekat pada kuali. Anda kacau hingga adunan berbentuk seperti bola,dah siap la tu.
Tutup api dan biarkan sejuk sekitar 30 minit. Barulah masukkan ke dalam mixer dan tambahkan telur. Kacau hingga adunan berkilat dan tidak terlalu cair dan tak pekat. Sedang-sedang orang cakap.
#2: Masukkan adunan creampuff ke dalam plastik piping dan paipkan ke atas dulang yang telah digris dengan marjerin. Pastikan juga oven telah dipanaskan sekitar 10 minit pada suhu 240’C.
Piping membulat ke atas dulang dan barulah dibakar pada suhu 200-230’C mengikut oven anda selama 25 minit atau sehingga buih pada adunan creampuff telah hilang sepenuhnya.
Dah masak keluarkan dan sejukkan. Inti creampuff dibuat sehari awal ya.
Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Bahan Inti Aiskrim Crempuff :
400 gram susu full krim
100 gram gula
50 gram tepung kastard
2 biji telur ayam gred C
300 gram non dairy whipping krim – putar hingga sederhana kental/medium peak
Cara Buat Inti Aiskrim Resipi Creampuff Best :
#1: Didihkan susu di atas api sederhana kuat.Sambil itu dalam bekas lain, satukan tepung kastard dan gula serta telur. Kacau rata.
Ambil 5 senduk susu yang sedang di didihkan atas api, masukkan ke dalam bekas.Gaul lagi bagi rata. Setelah susu mendidih kecil dan keluarkan wap, masukkan adunan telur,tepung dan susu tadi. Sentiasa kacau hingga jadi kental dan berkilat.
Ini rahsia untuk jadikan inti anda sedap dan tidak hangus serta tidak berketul. Sentiasa kacau ya. Dah nampak berkilat jernih cantik, tutup api.
#2: Terus ambil plastik wrap dan letakkan atas permukaan periuk tepung kastad. Biarkan sejuk pada suhu bilik kemudian masuk di bahagian peti sejuk biasa. Bukan tempat freezer. Sejukkan semalaman.
Pagi esoknya dah boleh keluarkan dari peti. Pukul guna mixer utk haluskan inti kastard aiskrim.Ketepikam.
Pukul pula non dairy whipping krim dalam bekas lain sehingga sederhana kental. Nak guna baru pukul whipping krim ini ya.Kemudian campurkan keduanya dan teruskan mixer hingga adunan menjadi kental atau stiff peak.Barulah masukkan ke dalam piping bag dan simpan lagi 2-3 jam dalam peti.
Barulah siap untuk digunakan. Belah creampuff dan piping masuk inti aiskrim kastard ini. Barulah taburkan dusting sugar.
Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Dah siap dah resipi creampuff gebu yang sangat sedap intinya macam aiskrim ini. Selamat mencuba.
Fluffy Creampuff Recipe:
Creampuff Leather Material:
300 grams of water
100 grams of majerin
150 grams of wheat flour
5 eggs grade c
How to make creampuff skin:
#1: water put and majerin to meniddih. When boiling, reduce the fire and put in the wheat flour. Stir up until wheat flour changes to kanji or clear and does not stick to the pan. You disturb until the mix is shaped like a ball, it's done.
Close the fire and let the cold in about 30 minutes. Just put it in the mixer and add eggs. Stir up until the mix is shiny and not too melt and not thick. While people are saying.
#2: put the creampuff mix into piping plastic and put it on the tray that has been degrees with margarine. Make sure the oven has been heated around 10 minutes at 240 ' c.
Piping Round on the tray and then burn at 200-230 ' c in your oven for 25 minutes or until the foam on the creampuff mix has been completely lost.
Already cooked out and cool down. Creampuff filling made a day early ya.
If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
Crempuff ice cream core ingredients:
400 grams of milk full cream
100 grams of sugar
50 gram of custard flour
2 grade c chicken eggs
300 gram non dairy whipping cream - spin to medium thick / Medium Peak
How to make ice cream core creampuff recipe best:
#1: put milk on fire simple strong. While in other containers, unite custard flour and sugar and eggs. Stir up the flat.
Take 5 Scoop of milk that is being put on the fire, put it in the container. Gaul again for the flat. After a small boiling milk and steam out, put in the egg mix, flour and milk just now. Always stir it up until it becomes thick and shiny.
This is a secret to make your core delicious and not burnt and not them. Always disturbing ya. Already look shiny, clear, beautiful, close the fire.
#2: take the plastic wrap and put it on the surface of the pot flour cooker. Let the cold at the room temperature then enter the normal fridge. Not a freezer place. Cool down all night.
The next morning can be removed from the fridge. Hit using mixer to purée ice cream custard filling. Ketepikam.
Hit the non-dairy whipping cream in other containers until it's simple. If you want to use this, just hit this whipping cream. Then mix both and continue the mixer until the mix becomes thick or stiff peak. Just put it in the piping bag and save another 2-3 hours in the fridge.
Then ready to be used. Side Creampuff and piping enter the filling of this custard ice cream. Then spread the sugar sugar.
If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
The fluffy creampuff recipe is done, the point is like this ice cream. Good luck trying.Translated
同時也有7部Youtube影片,追蹤數超過56萬的網紅PHOLFOODMAFIA,也在其Youtube影片中提到,@PHOLFOODMAFIA #stayhome #withme รายการพลพรรคนักปรุง 26 เมษายน 2020 สอนทำอาหาร ติดตามได้ที่?? https://www.youtube.com/user/PHOLFOODMAFIA?sub_confirma...
「ice tray for freezer」的推薦目錄:
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- 關於ice tray for freezer 在 The MeatMen Facebook 的最佳貼文
- 關於ice tray for freezer 在 PHOLFOODMAFIA Youtube 的精選貼文
- 關於ice tray for freezer 在 Tasty Japan Youtube 的最讚貼文
- 關於ice tray for freezer 在 Spice N' Pans Youtube 的最佳解答
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ice tray for freezer 在 The MeatMen Facebook 的最佳貼文
Christmas is coming soon! What better way to impress your friends than by making some Frosé!
Frosé, from its name is intuitively frozen Rosé, it is refreshing, fruity, floral and also low abv! Perfect for a chill night out with friends. What if we told you that you can easily make it at home with Somersby Sparkling Rosé!
We made this recipe so simple but yet also versatile as you can switch around with different fruits up to your preference. We are using Somersby Sparkling Rosé to make this cocktail, all you have to do is pop open a bottle and pour it into an ice tray and freeze it. We recommend keeping a few trays in your freezer at your disposal, ready to make a beautiful Frosé for your guests anytime!
Serving: 2 glasses
Ingredients:
1 bottle/330ml Somersby Rosé
80g Apple / Grapes / Watermelon / Strawberries
30ml Fresh Lemon juice
20ml Honey
Somersby SG
#bitters #cocktails #simple #frose #rose #somersby #fruity #floral #refreshing #cocktailrecipe #cocktailoftheday #homebar
ice tray for freezer 在 PHOLFOODMAFIA Youtube 的精選貼文
@PHOLFOODMAFIA #stayhome #withme
รายการพลพรรคนักปรุง 26 เมษายน 2020 สอนทำอาหาร
ติดตามได้ที่?? https://www.youtube.com/user/PHOLFOODMAFIA?sub_confirmation=1
For English recipes, please go to the respective video's description on the link below
ไอศกรีมโกโก้ไม่ง้อเครื่อง
ไอศกรีมโกโก้หวานมันสูตรนี้ ไม่ต้องมีเครื่องปั่นไอศกรีมก็สามารถอร่อยได้ เสิร์ฟมาพร้อมกับซอสโกโก้แบบง่ายๆ
-ไอศกรีมโกโก้-
วิปปิ้งครีม 3 ถ้วย
นมข้นหวาน 150 กรัม
ผงโกโก้ 3 ช้อนโต๊ะ
มินิมาร์ชเมลโลว 2 ถ้วย
-ซอสโกโก้-
ผงโกโก้ 1 ช้อนโต๊ะ
นมข้นหวาน 50 กรัม
1. ผสมนมข้นหวานกับผงโกโก้ให้เข้ากันดี ตีวิปปิ้งครีมให้ตั้งยอดอ่อน ใส่ส่วนผสมของนมข้นหวานลงไป ตะล่อมให้เข้ากัน
2. ใส่มินิมาร์ชเมลโลวลงไปครึ่งหนึ่ง คนให้กระจายทั่วดี ใส่ในภาชนะ โรยหน้าด้วยมาร์ชเมลโลวที่เหลือให้ทั่วดี นำไปแช่แข็ง 2-3 ชั่วโมง
3. ทำซอสโกโก้ โดยผสมผงโกโก้และนมข้นหวานเข้าด้วยกัน
4. ขูดไอศกรีมใส่ถ้วยเสิร์ฟ ราดด้วยซอสโกโก้
No-Churn Cocoa Ice Cream
With just four ingredients, this no-churn ice cream tastes pure, simple and full of marshmallow.
-Cocoa Ice Cream-
Cream 3 cups
Condensed Milk 150 g
Cocoa Powder 3 tbsp
Mini Marshmallow 2 cups
-Cocoa Sauce-
Cocoa Powder 1 tbsp
Condensed Milk 50 g
1. Mix condensed milk with cocoa powder, beat cream to soft peak and fold with the condensed milk mixture.
2. Add about a cup of mini marshmallow, stir to disperse. Transfer to a tray and top with the remaining marshmallow. Leave in the freezer for 2-3 hours or until set.
3. Make a simple cocoa sauce by mixing cocoa powder with condensed milk.
4. Once ice cream set, scoop into a serving bowl and drizzle some cocoa sauce.
เมนูอื่นๆ ในพลพรรคนักปรุง 26 เมษายน 2020
ก๋วยเตี๋ยวกุ้งผัดผงกะหรี่
Rice Noodle with Prawn in Curry Powder
https://youtu.be/yzKD7h94fW0
ไข่ยัดไส้รสกะเพรา
Pad-Krapao Flavoured Stuffed Omelet
https://youtu.be/Zq1kkmjtvCc
แกงเผ็ดกระดูกหมูมะกอกดำ
Red Curry Pork Rib with Black Olives
https://youtu.be/aK2iR0lwitE
ซุปเต้าหู้อ่อนของเถ้าแก่
Boss’s Silken Tofu Soup
https://youtu.be/d7rUoUkJ1uc
ไอศกรีมโกโก้ไม่ง้อเครื่อง
No-Churn Cocoa Ice Cream
https://youtu.be/wj_FbSJxIjI
ไอศกรีมครีมโซดา Cream Soda Ice Cream
https://youtu.be/Z-fUkgziepQ
รายการพลพรรคนักปรุงสามารถเข้ามาพูดคุยกันได้ที่
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ice tray for freezer 在 Tasty Japan Youtube 的最讚貼文
マシュマロで作れる、お手軽なムースケーキをご紹介します。
お椀で形を作るので、特別な型はいりません。ふんわりチョコムースを、おうちで簡単にお楽しみいただけますよ♪
ぜひ作ってみてくださいね!
チョコドームケーキ
小さめのお椀(150ml程度) 2個分
材料:
■チョコムース
マシュマロ 100g
チョコレート(刻む) 80g
牛乳 200ml
ビスケット 60g
溶かしバター(無塩) 20g
■コーティング
チョコレート(刻む) 100g
サラダ油 大さじ1
銀粉 適量
チョコペン(白) 適量
作り方:
1.ジップ付きの袋にビスケットを入れて、めん棒で叩いて細かく砕く。溶かしバターを加えてよく揉み込む。クッキングシートを敷いたバットに敷き詰め、冷蔵庫に入れて30分冷やし固める。
2.チョコムースを作る。鍋に牛乳を入れて火にかけ、沸騰直前まで温まったらマシュマロを加えて溶かし混ぜる。
3.ボウルにチョコレートを入れ、(2)を少しずつ加えてよく溶かし混ぜる。
4.お椀にラップを敷き、(3)を流し入れ、冷蔵庫で2-3時間冷やし固める。
5.(4)をひっくり返して(1)の上に取り出し、ムースの底に合わせて包丁でビスケットをカットする。冷凍庫で30分ほど冷やす。
6.コーティング用のチョコレートを湯煎(45℃程度)にかけて溶かし、サラダ油を加えてなめらかになるまで混ぜる。
7.湯煎から外して氷水にあて、とろみが付くまでかき混ぜながら冷ます。
8.(7)を(6)のムース全体にかけ、冷蔵庫で2-3時間冷やす。表面が固まったら、銀粉やチョコペンでデコレーションして、完成!
---
Rich Chocolate Dome Cake
Servings:2
INGREDIENTS
■ Chocolate filling
100 grams Marshmallow
80 grams Chocolate (chopped)
200 milliliters Milk
60 grams Biscuit
20 grams Melted unsalted butter
■ Chocolate coating
100 grams Chocolate (chopped)
1 tablespoon Vegetable oil
Silver powder
chocolate pen (white)
PREPARATION
1.Place the biscuit in a zipp bag and beat with a rolling pin. Add melted butter and knead well. Spread it in a tray lined with parchment paper, refrigerate for 30 minutes to harden.
2. Make chocolate mousse. Pour the milk in a pan, heat it, add the marshmallows and mix, heat until just before boiling.
3. Place chocolate in a bowl, add (2) little by little and mix well.
4. Line a small bowl with plastic wrap, and pour the chocolate filling in (3), cool in the refrigerator for 2-3 hours until harden.
5. Unmold (4) on top of the biscuit base (1), cut the biscuit with a kitchen knife to the shape the chocolate mousse. Cool in the freezer for about 30 minutes.
6. Melt the chocolate for coating in a water bath (about 45 ° C), add the vegetable oil and mix until smooth.
7. Remove from the hot water bath, immerse in ice water, and cool while stirring until thickened.
8. Pour the chocolate coating (7) on top of the mousse evenly . Once the surface has solidified, sprinkle with gold powder and complete!
9. Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
ice tray for freezer 在 Spice N' Pans Youtube 的最佳解答
This is a basic chicken broth that you can easily make and stash it in your freezer so that you can use it any time you want. Instead of using chicken bones, Roland found chicken feet can make much more flavourful broth for your dishes. You can use this broth for your hot pot chicken soup base, chicken stock for your soup or any other dishes. If you are making a big batch of chicken stock ahead in time, consider freezing them in different volume i.e. 500ml for your soupy dishes or pour them in an ice cube tray so that you can use them in small amount.
See the ingredient list below for your easy reference.
We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes about 1.5L of chicken stock
1 stalk of spring onion
1 bulb of garlic - skin on
1 tablespoon of white peppercorn
1kg of chicken feet
1.5L of water (for pressure cooking) (If you're cooking this over the stove, use 1.75L of water as some of the water will evaporate - apologise that Roland said 1.45L in the video)
Pressure cook for about 30 mins. For stove top cooking, bring the water to a boil then simmer for 45 mins to an hour.
===
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Disclaimer:
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ice tray for freezer 在 7 Ice Cube Trays Compared! - YouTube 的推薦與評價
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ice tray for freezer 在 4 Set Ice Cube Tray Freezer Ice Tray Lid Ice Cube Maker ... 的推薦與評價
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ice tray for freezer 在 Ice Cube Trays with Lid and Bin | By Food Network | Facebook 的推薦與評價
It's this ice cube tray and bin combination. Look at that. Two in one. Traditional ice trays not only take up a bunch of room in the freezer ... ... <看更多>