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看到阿公跟阿嬤超親切的啦～～
玉荷包每一顆都是他們親手培育的喔
真的好謝謝他們喔～甘恩他們讓我們有那麼好吃的水果
今天會有第一批媽咪收到喔！！
請第一天晚上就下單的媽咪留意下司機大哥的電話
收到也請幫忙立即開箱檢查
玉荷包的外皮有點綠綠的是正常的
不要以為沒熟想放到變紅
沒吃完的記得要包裹好放冰箱喔
放冰箱之前可以先泡水再用報紙包起來
用塑膠袋裝好冰起來
可以多放一到兩週喔
還沒下單的要快了，我們馬上收單喔⬇⬇
https://www.super-landing.com/Yuherbau-Litchis
媽咪~媽咪~我還要~~🤤
你們看啦這兩隻
一隻有了荔枝就不理媽媽
一隻吃完還吵著要
發現荔枝都被他吃完了居然還哭了起來🥺
吼~媽媽我可是一口都沒吃到ㄟ!!
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一年一度的玉荷包總算又來了🎉🎉
每年產季只有21天的大樹玉荷包
天呀~~真的太幸福🥰 🥰
飽滿的玉荷包
邊剝~~水分就流出來了💦
#喝牛奶長大的玉荷包
堅持使用牛奶灌溉
吸收了牛奶的營養和火熱的陽光
天然農法栽種，不使用除草劑
完全就是貴妃級的待遇✨
果肉紮實又富含水分
果肉多籽又薄
一口咬下大大噴汁💦
#甜度18度以上
吃起來清甜唇齒留香甜度又高
一顆接一顆完~~全停不了🤤
果農爺爺很細心
一顆顆荔枝都幫大家仔細的剪好了💗
頂級規格30-35mm大尺寸產地新鮮直送
每一顆都快比50元硬幣大了!!
#品質優良
#果肉爽脆
一口一顆超涮嘴!!
#只買一箱絕對不夠吃
重點來了
一年只產一次‼️
一年只產一次‼️
一年只產一次‼️
很重要要說三遍!!!
今年的天候異常再加上缺水
導致果量減少了一半🥺
所以要加就趁現在了
絕對不可以錯過喔!!
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限時限量超好吃大樹牛奶荔枝
🛒點這邊來直接下單🛒
https://www.super-landing.com/Yuherbau-Litchis
完成訂單後，三個工作天就可以直接出貨！！
有任何問題都可以留言詢問我們喔
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💗更多寶貝的好物在社團：https://www.facebook.com/groups/445693649101879/?epa=SEARCH_BOX
💗媽咪如果不會系統下單也可以敲我們Line@喔⬇️⬇️
https://lin.ee/x8gKkLJ
有專門夥伴為你服務!!
A Chinese poetry
假筆墨以消閒愁
宋 蘇軾 《惠州一絕》
羅浮山下四時春，
盧橘楊梅次第新。
日啖荔枝三百顆，
不辭長作嶺南人。
Su, Shi, Song Dynasty, ‘A quatrain of Huizhou’
All seasons are spring under the Luofu Mountain,
Loquat and bayberry are fresh every day.
If I can eat three hundred litchis every day,
I would like to be a Southerner forever.
唐 白居易《荔枝圖序》
若離本枝，
一日而色變，
二日而香變，
三日而味變，
四五日外，
色香味盡去矣。
Bai Juyi, Tang Dynasty, ‘The Preface of Litchi Painting’
If litchi leaves its branch,
The colour changes in one day,
The fragrance varies on the second day,
The taste switches on the third day, and
All of these disappears in four or five days.
Chè khúc bạch thì là món ăn hấp dẫn khỏi phải bàn. Bạn nào khó kiếm gelatin thì vẫn có thể làm được dùng thạch rau câu nhé.
Bước 1: Làm thạch kem sữa
Công thức thạch kem sữa từ gelatin:
- 200ml kem tươi – 1/2+1/3 cup whipping cream
- 200ml sữa tươi không đường – 1/2+1/3 cup milk
- 45g đường – 3 tbsp sugar
- 12-14g gelatin (khoảng 5-6 lá mỗi lá 2.5g hoặc 4-5 thìa cà phê bột gelatin)
Để pha thêm hương vị thì mình pha bột với nước hoặc dùng siro thêm vào, liều lượng không quá 15ml chất lỏng. Ví dụ như công thức thạch trà xanh:
- 3g bột trà xanh – 1.5 tsp matcha powder
- 15ml nước nóng – 1 tbsp hot water
- 200ml kem tươi – 1/2+1/3 cup whipping cream
- 200ml sữa tươi không đường – 1/2+1/3 cup milk
- 45g đường – 3 tbsp sugar
- 12-14g gelatin (khoảng 5-6 lá mỗi lá 2.5g hoặc 4-5 thìa cà phê bột gelatin)
Công thức thạch kem sữa từ bột rau câu:
4g bột rau câu – 2 tsp agar agar powder (hoặc ít hoặc nhiều hơn tùy vào loại bột rau câu)
60g đường – 4 tbsp sugar
180ml nước – ¾ cup water
120ml sữa tươi không đường – ½ cup milk
240ml kem tươi – 1 cup whipping cream
Để pha thêm hương vị thì với mỗi 1/2 công thức mình dùng thêm 10-15ml chất lỏng.
Bước 2: Làm phần nước chan
- 2 lít nước – 8+1/3 cups water
- 150g đường phèn – 150g lump sugar
- 200g nước ngâm vải (có thể thay thế bằng đường) – 200g syrup in a lychee can
- 3-4 cái lá dứa – 3-4 pandan leaves
Bước 3: Rang hạnh nhân lát
Bước 4: Hoàn thành món với thạch kem sữa thái miếng, nước chan, vải và hạnh nhân lát.
Facebook của mình : facebook.com/chouxluvbaking
Đăng ký kênh để được nhận thông báo về các video mới nhất: https://www.youtube.com/sukieskitchen?sub_confirmation=1
Tham gia group facebook để cùng chia sẻ các món bánh ngon: https://www.facebook.com/groups/456696418497135/
Hello everyone, today we're going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam *Confiture Ispahan*, which was created by Pierre Hermé and Christine Ferber.
This recipe is step by step guide to make a homemade preserve. It's easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easily.
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uCul6dl7amI
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Confiture Ispahan Recipe
☞ This recipe can make 3 jars (150ml, each)
✎ Ingredients
raspberries 300g, fresh or frozen
litchi 200g, pitted and skinned
granulated sugar 350g
lemon juice 20g
rose water 25ml
✎ Instructions
1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
4. Add raspberries into a food processor, pulse until mixture become smooth. Place a fine mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
5. Add litchis, lemon juice and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over a medium high heat, bring to a boil, and boil for more 10 minutes. stir frequently and skim skim the foam.
8. After 10 minutes, add rose water to the jam, and bring to a boil again.
9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.
嗨！大家好，我是 Cassandre, 今天的『食不相瞞』，我們要來做一款非常唯美浪漫、高顏值又好吃的不得了的法式經典果醬: 玫瑰荔枝覆盆子果醬 (Litchi, Raspberry & Rose Jam, Confiture Ispahan)。
玫瑰荔枝覆盆子果醬，光聽名字就覺得銷魂，也只有天才如甜點大師 Pierre Hermé 跟果醬女王 Christine Ferber 的聯手出擊，才能創作出這款色藝雙全的美味果醬。玫瑰荔枝覆盆子果醬的法文原名叫作 Confiture Ispahan, Confiture 是法文果醬的意思，而 Ispahan 是大馬士革玫瑰的一種品種，同時也是 Pierre Hermé 最著名的甜點系列名稱，而這瓶果醬的靈感也是由此而來的。
這果醬結合了兩種氣味與口感鮮明的水果－荔枝與覆盆子，壓根不會讓人聯想在一起的兩種水果，結合後竟意外的令人驚豔討喜，最後再加上玫瑰水的畫龍點睛，促成這既夢幻又浪漫的𠰌蕾體驗，已忍不住要跟大家分享這罐目前我們的心頭好，喜歡果醬的朋友們，一定要試做一次。希望大家會喜歡這集影片。:-)
這支影片還有無人聲的 #ASMR 版本：
https://youtu.be/Pfx2KFPEmMw
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法式玫瑰荔枝覆盆子果醬怎麼作呢？
下面是這款 Confiture Ispahan 的作法與食譜：
☞ 可做成約 3 罐 150 ml 的果醬瓶
✎ 材料 / Ingredients
覆盆子 300g, 新鮮或冷凍皆可
荔枝果肉 200g, 去皮去籽
細砂糖 350g
新鮮檸檬汁 20g
玫瑰水 25ml
✎ 做法 / Instructions
1. 用流水清洗荔枝，搓洗掉污垢，接著浸泡 3-5 分鐘後，再沖洗一次就可以瀝乾水份，並用廚房紙巾或茶布拭乾
2. 去除荔枝的殼跟籽，把荔枝果肉切成三到四塊，儘量不要太小塊
3. 如果使用的是冷凍的覆盆子，使用前要先退冰 20 分鐘
4. 把覆盆子倒入食物料理機裡，打成果泥。接著把篩網架在小鍋上，然後把覆盆子果泥倒上去，用湯匙或矽膠鏟去壓磨，過濾出果汁並移除籽籽，但若不介意做出來的果醬有籽，則可以省略此步驟
5. 再加入荔枝果肉、新鮮檸檬汁跟糖，混合均勻後以，以中火加熱至小滾即可關火
6. 把煮過的果泥跟果肉倒入一個料理盆，上面覆蓋烘焙紙，在室溫放涼後送進冰箱冷藏過夜
7. 隔天，先把瓶子消毒乾淨、備用。把漬了一夜的果汁果泥倒回小鍋，以中大火加熱並同時輕輕的攪拌，等到沸騰後，再煮個 10 分鐘(或煮到理想的濃稠度)，期間要不停攪拌並撈除浮沫
8. 10 分鐘後，倒入玫瑰水，再次煮到滾就可以關火了
9. 離火後，趁熱把果醬倒入已消毒的瓶子裡，蓋上蓋子、旋緊，把果醬倒扣，放涼後再送進冰箱冷藏
更詳盡的作法與 Tips，可以參考我們的食譜網站喔：
更多的食譜：
https://tahini.funique.info
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#法式果醬
#玫瑰荔枝覆盆子果醬
#簡易食譜
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭：
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
More Info:
https://www.sweet-dumpling.com
FB Page：
https://www.facebook.com/sweet.dumpling.studio/
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