🌱 A mostly Vegan Cafe in Sai Ying Pun, thanks to introduction by @matildamanming . Pictured is Soft Poached Egg in Avocado Boat, Vegetarian Salmon Rillettes & Salad HKD $95 🥑🥗🍳 . Their Chiaviar Focaccia Bread is also lovely, soft to the touch but powerful in Seeds taste..
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Coffees are the medium Roast, balanced South American blend type. Highly recommended & it is looked after well by both a French Female Chef & Le Cordon Bleu graduates~! 完全唔嘢少.. 🤔
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#Vegetarian #Brunch #中午餐 #咖啡 #甜品 #Healthy #Keto #Ketomeals #HongKong #西營盤 #西環 #咖啡店 #香港 #香港美食 #早餐 #素食 #素三文魚 #Rillettes #Coffee #Cafe #HKEVegetarian #Weekend #Vibes #Food #Foodphoto #Foodphotography #カフェ #カフェ巡り @ Vibes the place
同時也有3部Youtube影片,追蹤數超過849的網紅Veganfuufu,也在其Youtube影片中提到,這間位於東京世田谷區的素食烘培咖啡館 Universal Bakes and Cafe 100% vegan bakery! 店內裝潢舒適可愛, 適合姐妹聚會情侶約會或自己享受單獨的時光。 以豆乳奶油烘烤的麵包, 連可頌都烤得外酥內軟。 尤其店內限定的現烤冰淇淋法式吐司, 帶有米麹發酵的甜味和椰奶...
「is french bread vegan」的推薦目錄:
- 關於is french bread vegan 在 Food of Hong Kong by Epicurushongkong Facebook 的精選貼文
- 關於is french bread vegan 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
- 關於is french bread vegan 在 Veganfuufu Youtube 的最讚貼文
- 關於is french bread vegan 在 LadyMoko Youtube 的最佳解答
- 關於is french bread vegan 在 ochikeron Youtube 的最佳解答
- 關於is french bread vegan 在 Easy French Bread Recipe - Holy Cow! Vegan Recipes 的評價
- 關於is french bread vegan 在 COBS Bread - LOOKING FOR A VEGAN FRIENDLY OPTION ... 的評價
is french bread vegan 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)
Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕,這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家(其他商店由中央廚房生產商品後供應)。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中,與大家分享過 #麵包在巴黎重新受到注目的趨勢,現在越來越多甜點主廚們也加入戰局,想必未來會相當精彩,一般的街坊麵包店可能也會開始感覺到一些壓力。
Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作,推出一系列的麵包,包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上(42 Rue de l’Annonciation, 75016 Paris),平日人潮熙來攘往,未來也即將推出適合午餐時間的三明治等商品。
本次重點除了品嚐麵包之外,還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發,但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般,但「這不是歐洲人的口味」,他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分,質地較日本蛋糕捲酥鬆、更易融於口(fondant)。
Philippe Conticini 主廚是巴黎甜點界非常重要的人物,輩份和 Pierre Hermé 主廚相當,是知名的「Pâtisserie des Rêves」(夢幻甜點店)創始人之一,我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場,我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關,但主廚仍然很親切地為我解說:
Q:您曾經出版過一本《無糖甜點》食譜書(原文書名為《Gâteaux et gourmandises sans sucre》),請問您 #怎麼看待現今甜點減糖的潮流呢?您是不是也認為目前消費者越來越追求「健康的甜點」?
A:我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢,但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點,就是因為甜味帶來的愉悅感,凡事都應該講求平衡。重點並不是「糖是不好的東西」,而在於「#我們該如何攝取糖」。
Q:您怎麼看待 #純素(#vegan)的甜點呢?
A:我曾經品嚐過 Michaël Bartocetti 主廚(現任 Four Seasons Hotel George V, Paris)的純素甜點,真的非常了不起,好吃得不得了,不論技術、外型還是口味都無懈可擊。但每個人有自己風格,#製作純素甜點不是我個人想做的。
Q:對您來說,甜點最重要的是味道,那您是否不關心外型呢?
A:外型也是重要的,#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型,(指著桌上的蛋糕捲)你看這個蛋糕捲,完全沒有裝飾,但是味道完完全全是我想要的樣子,我花了兩年的時間研究。它很好吃,大家都會忍不住再來一塊(又拿了一塊,並示意我也再吃一塊)。
Q:您的甜點是不是也沒有使用任何色素呢?
A:對,我的作品幾乎都沒有使用任何色素,像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。
雖然主廚的回答很簡短,但卻非常切中核心,許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品!
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The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.
The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.
Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.
Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:
Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?
A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.
Q: What’s your opinions on vegan pastries?
A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.
Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?
A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.
Q: Do you not use colorants on your pastries?
A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.
These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!
🔖 You might also be interested:
My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2
Bread is a rising star: https://tinyurl.com/t8bn8cj
🔖 延伸閱讀:
我的甜點說明我是誰 - Philippe Conticini:https://tinyurl.com/trh23u2
高貴的日常 - 麵包成為巴黎時尚新寵:https://tinyurl.com/t8bn8cj
#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions
is french bread vegan 在 Veganfuufu Youtube 的最讚貼文
這間位於東京世田谷區的素食烘培咖啡館
Universal Bakes and Cafe
100% vegan bakery!
店內裝潢舒適可愛,
適合姐妹聚會情侶約會或自己享受單獨的時光。
以豆乳奶油烘烤的麵包,
連可頌都烤得外酥內軟。
尤其店內限定的現烤冰淇淋法式吐司,
帶有米麹發酵的甜味和椰奶香氣,
絕對必點!
再配一杯黑咖啡,結束完美下午茶。
最後再帶2個麵包當明日早餐,
東京素食5星推薦!
*法式吐司限定內用,下午14:00 - 17:30提供。
**
100% vegan bakery with great environment and delicious bread.
Highly recommend their ice cream french toast.
(After 2 pm and need to enjoy in the store.)
It is a “must visit” in Tokyo!
吃完再走去附近的下北澤逛古著店,完美!
這間烘培坊不定時推出限時麵包,每次去都可能有不同驚喜!
我們點的:
▷ 現烤冰淇淋法式吐司★★★★★
▷ 蘋果可頌★★★
外皮酥脆,香氣濃厚
但可惜內餡較甜,吃起來比較像蘋果派
其實我更希望吃到單純的可頌,可惜都賣完了(傷心)
但這款一出爐就被搶光了!
▷ 黑咖啡★★★
**
素晴らしいヴィーガンベーカリー
フレンチトーストは一番おすすめです!14:00〜17:30提供
米麹の入った味わいのある食パンを
ココナッツミルクのアパレイユに浸し
注文してから、オーブンで焼き上げます
とても美味しいです♥
——
🌱 Universal Bakes and Cafe ユニバーサル ベイクスアンドカフェ
@ 東京都世田谷区代田5-9-15
🚇 小田急線 世田谷代田駅 徒歩3分
下北沢駅 徒歩9分
🕐 8:30〜18:00
㊡ 月・火 (Mon、Tue)
Google Map: https://goo.gl/maps/AuibLUmRkv5P8gGu6
想看更多東京蔬食短片,歡迎追蹤
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Thank You and Big Love♥♥♥
is french bread vegan 在 LadyMoko Youtube 的最佳解答
Subscribe LadyMoko👉 https://bit.ly/2JUIR6m
"Diamond cookies" aka "Sablé diamant" in french is a kind of cookie from Normandy region of France. Is also one of my favorite kinds of cookies!
As a matcha lover, I made it with matcha flavor, which is ultimately delicious!!! I can't let them in front of me for too long, because I just can't help to keep eating them.XD
✅ Blog Post: https://ladymoko.com/sable-diamant-au-matcha/
✒Recipe
00:16 Butter 110g
00:25 Sugar powder 50g
00:27 Fleur de Sel 1 pinch
00:35 Flour 150g
00:35 Matcha Powder 6~8g
00:56 Sugar for cover the cookie dough
Thanks for watching, hope you enjoy my video!
Please give the video a thumbs up and subscribe my channel:)
*Other recipe videos you may be interested*
✅Molten Matcha Cheese Tart Recipe: https://youtu.be/hPedI1ntdTg
✅Matcha Basque Burnt Cheesecake Recipe: https://youtu.be/2xcK33E6ijk
✅BEST Banana Vegan Matcha Cake Gluten-Free Vegan Recipe: https://youtu.be/OFY5_evsuSg
✅Vegan Chocolate Chip Cookies Recipe, Ideal VS Reality: https://youtu.be/AkDdqir2mOg
✅Strawberry Matcha Chocolate Cupcake Recipe:https://youtu.be/trc2Ch2-jjo
✅Amazing Matcha Brownies:https://youtu.be/kOoyGnY8U2U
✅Simple Vegan Banana Cake/Bread Recipe:https://youtu.be/CL7oAZ8Z-_0
✅Matcha Green Tea Caramel Pudding Recipe:https://youtu.be/pRi8jLxveZk
✅BEST MATCHA CINNAMON ROLL RECIPE IN THE WORLD:https://youtu.be/sn6HLUBgtbk
📌More Moko:
Blog : https://ladymoko.com/
FanPage : https://www.facebook.com/lovedach
Instagram:https://www.instagram.com/ladymoko_com/
Contact:lovelydach@hotmail.com
is french bread vegan 在 ochikeron Youtube 的最佳解答
My daughter went to Potato Digging. Last year we made some french fries so this year we decided to make very simple croquettes which we can fully enjoy the fresh potatoes 😋💖
French Fries:
https://www.youtube.com/watch?v=ri4P8KMQJBI
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Vegan Potato Korokke (Croquettes Recipe)
Difficulty: Easy
Time: 30min
Number of servings: about 20~30 pieces
Ingredients:
2.6lb potatoes
80ml soy milk
1 tsp. salt
pepper
1/2 cup flour
2/3 cup water
vegan Panko (bread crumbs)
deep frying oil
Directions:
1. Wash potatoes and boil them from water. When it comes to a boil, cook on medium for 15 minutes. Insert a bamboo skewer to check if the potatoes are done.
2. Peel while potatoes are hot and mash them with a fork.
3. Mix in soy milk, season with salt and pepper, then shape into round or oval patties.
4. Dip into flour and water mixture, coat with Panko (bread crumbs).
5. Deep fry in oil at 180C (350F) until golden brown. Eat as is or with ketchup 👍
レシピ(日本語)
https://cooklabo.blogspot.com/
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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is french bread vegan 在 COBS Bread - LOOKING FOR A VEGAN FRIENDLY OPTION ... 的推薦與評價
We have many vegan-suitable breads available in bakery. ... Higher Fibre Loaf, Whole Wheat Loaf, Country Grain Loaf, French Baguette, Sourdough Loaf, ... ... <看更多>
is french bread vegan 在 Easy French Bread Recipe - Holy Cow! Vegan Recipes 的推薦與評價
Dec 17, 2011 - This recipe makes the perfect vegan French bread but is so easy that you could even make bread on a weeknight! The bread is crusty with a ... ... <看更多>