【最新食譜：朱古力咖啡戚風蛋糕】
每次做朱古力戚風蛋糕都出現消泡情況嗎？試吓EC分享嘅小貼士，睇吓幫唔幫到手！入面仲有徒手脫模示範video哦
👇👇食譜連結👇👇
https://wp.me/p5iSa0-1YI
meringue食譜 在 EC Bakes 小意思 Facebook 的最佳解答
同時也有96部Youtube影片，追蹤數超過3萬的網紅Saturn Kitchen，也在其Youtube影片中提到，日本爆紅的年糕新吃法！ 好看又好玩的年糕舒芙蕾厚鬆餅 #舒芙蕾 #日本爆紅 #年糕 - 🏆 料理神器大PK 總獎金50萬💰 前千名獲mo幣100元 #momo看看買 活動投稿7/26~8/24 詳情請參考活動頁面👉 https://pse.is/COOKPKSK - 👩🍳【食譜Recipe】...
「meringue食譜」的推薦目錄：
- 關於meringue食譜 在 EC Bakes 小意思 Facebook 的最佳解答
- 關於meringue食譜 在 Facebook 的精選貼文
- 關於meringue食譜 在 食飽去旅行 Facebook 的最佳解答
- 關於meringue食譜 在 Saturn Kitchen Youtube 的最佳解答
- 關於meringue食譜 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於meringue食譜 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於meringue食譜 在 Re: [食譜] meringue 馬林糖～ 堅果蛋白霜脆餅- 看板cookclub 的評價
- 關於meringue食譜 在 Chef Chu's廚房零失敗今晚煮好餸烘焙飲食放毒區| 馬林糖 ... 的評價
- 關於meringue食譜 在 朱古力蛋白霜脆餅食譜簡易做法 - Pinterest 的評價
meringue食譜 在 Facebook 的精選貼文
檸檬蛋白派 - 酸酸甜甜，滋味清爽迷人~
詳細食譜及做法請參考以下聯結 :
實作影片 :
https://caroleasylife.blogspot.com/2014/10/lemon-meringue-pie.html
圖文說明 :
https://caroleasylife.blogspot.com/2016/05/blog-post_21.html
meringue食譜 在 食飽去旅行 Facebook 的最佳解答
🌸🌸高顏值少女心甜品蛋糕卷Cake roll🌟🌟好吃又好看😍Delicious and beautiful
食材
【蛋黃糊】
蛋黃：80g，玉米油：50g，牛奶：50g，低筋麵粉 ：55g
【蛋白霜】
蛋清：160g，白砂糖：60g，檸檬汁：幾滴
【夾餡】
淡奶油：200g，白砂糖：10g，水蜜桃果肉：適量
Ingredients
【Egg Yolk Paste】
Egg yolk: 80g, corn oil: 50g, milk: 50g，Low-gluten flour: 55g
【Meringue】
Egg white: 160g, white sugar: 60g
Lemon juice: a few drops
【Stuffing】
Whipped cream: 200g, white sugar: 10g
Juicy peach pulp: moderate amount
#dessert #dessert #麻薯 #mochi #奶油泡芙 #奶油 #大福 #泡芙 #cheese #티라미수 #recipe #dessert #韓國料理 #中華料理 #韓國美食 #koreanfood #糯米糍 #台中甜點 #台北甜點 #foodie #食譜 #cute #recipes #美食 #dessert #中華料理 #中華美食 #甜品
meringue食譜 在 Saturn Kitchen Youtube 的最佳解答
日本爆紅的年糕新吃法！
好看又好玩的年糕舒芙蕾厚鬆餅
#舒芙蕾 #日本爆紅 #年糕
-
🏆 料理神器大PK 總獎金50萬💰
前千名獲mo幣100元
#momo看看買 活動投稿7/26~8/24
詳情請參考活動頁面👉 https://pse.is/COOKPKSK
-
👩🍳【食譜Recipe】👨🍳
▣ 材料
﹒蛋黃_____________ 2顆
﹒牛奶_____________ 20ml
﹒油_______________ 10g
﹒砂糖_____________ 10g
﹒低筋麵粉_________ 30g
﹒蛋白_____________ 2顆
﹒砂糖_____________ 20g
﹒鮮奶油___________ 100ml
﹒砂糖_____________ 10g
﹒年糕_____________ 適量
▣ 作法
[打蛋黃麵糊]
1. 量杯中放入蛋黃加糖，以調理棒的打蛋器攪拌頭拌打，至蛋黃泛白。
2. 加入牛奶、沙拉油與低筋麵粉持續拌打均勻成蛋黃麵糊備用。
[打蛋白霜]
3. 另取一盆，放入蛋白，以調理棒的打蛋器攪拌頭拌打，至有綿密的細泡。
4. 慢慢加入糖，持續拌打至蛋白膨脹，提起打蛋器蛋白會呈現三角形但不會滴下。
[混合麵糊]
5. 將蛋黃麵糊倒入蛋白霜中，輕輕拌勻。
6. 混合好的麵糊放入擠花袋中。
[煎舒芙蕾]
7. 熱鍋後轉小火，擠入適量大小的麵糊，蓋上蓋子以小火燜煎至麵糊略凝固。
8. 再擠一些麵糊，蓋上蓋子繼續燜煎至底部上色，且麵糊凝固後翻面。
9. 再燜煎約2分鐘舒芙蕾就完成囉。(第一面約3分鐘，第二面約2分鐘)
[打發鮮奶油]
10.將鮮奶油加入少許糖打發至綿密蓬鬆
11.將年糕直接壓在鐵板上拉出長絲
12.最後將所有物件組合
👩🍳【器材Equipment】👨🍳
■象印STAN美型-分離式鐵板燒烤組
■Sony A7iii
■Sigma 24-70mm
■RODE Video Mic Pro plus
👩🍳【音樂Music】👨🍳
ES_Cessura - Ever So Blue(Epidemic Sound)
meringue食譜 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
----------
How to make blueberry pancakes
☞ Yield: 8~10 servings, using ¼ cup to scoop the batter
✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g
📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)
📍 blueberry compote
fresh or frozen blueberries 178g (1 cup)
granulated sugar 22g (2 tbsp)
lemon juice 5g (1tsp)
✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.
📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.
📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
-----------------------------------------------------------------------
#pancakes
#ClintonStBakingCo
#easyrecipes
meringue食譜 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)
This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊
Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.
This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
----------
How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe
☞ Pan Size: round pan, diameter is 15cm, height is 6cm
✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g
📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish
✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
-----------------------------------------------------------------------
#ChocolateCloudCake
#RichardSax
#easyrecipes
meringue食譜 在 Chef Chu's廚房零失敗今晚煮好餸烘焙飲食放毒區| 馬林糖 ... 的推薦與評價
馬林糖(Meringue Kisses) 食譜 終於寫好食譜啦！ 我特登為呢個食譜做咗個實驗 睇吓佢出爐之後嘅鬆脆度、同乾爽度可以維持幾耐 一批係出爐之後放喺室温、 ... ... <看更多>
meringue食譜 在 朱古力蛋白霜脆餅食譜簡易做法 - Pinterest 的推薦與評價
記得訂閱我的頻道,有更多簡單又美味的食譜！Thanks for watching , hope you en... ... 朱古力蛋白霜脆餅食譜簡易做法｜Chocolate Meringue Cookies Recipe. Video by. ... <看更多>
meringue食譜 在 Re: [食譜] meringue 馬林糖～ 堅果蛋白霜脆餅- 看板cookclub 的推薦與評價
※ 引述《pinguino37 (企鵝牌)》之銘言：
: https://pinguino37.pixnet.net/blog/post/30364197
: 烤蛋白霜是我最近很愛玩的遊戲
: 由於配方單純，我覺得很適合拿來～做練習
: A. 蛋白30g B. 糖粉30g C. 糖粉30g
: 這個是我慣用的減糖配方，其實糖量增加會更穩定
: 只是基於這量剛剛好讓我烤一爐，取個方便罷了
: A + B 打發至乾性發泡有光澤感的狀態
: 再加入C 拌勻後擠花成自己喜歡的樣子，然後110度低溫烤一小時
: 矮矮胖胖的水滴模樣是我最喜歡的造型
: 雖說...這個版本已經減糖了...
: 不過吃起來還是超級甜啊 ╮(﹋﹏﹌)╭ 根本就是糖果
: 拿了些給低血糖的長輩，血糖低下頭暈目眩的時候可以服用！ 比方糖花俏多了 XD
: 拌入堅果類做成堅果脆餅，很豪邁吧！ 沒有造型的造型最有型 XD
: 低溫烘烤的方式也可以烤的白白淨淨
: 不過考慮到內包堅果的關係，我通常會升高60度把它烤成米色
: 這樣裡面的松子也會香噴噴的，配上酥脆的糖霜很好吃的
請問一下你的烤箱是上下火都有開嗎？
還是只有上火？
我試著烤看看 沒有秤所以糖量是目測的
第一個難關就是打到硬性發泡時(倒扣容器不會掉出來)
擠花袋擠不出水滴型 而是粗粗的像毛毛蟲
用湯匙一片片舀的話表面還能細緻些
再來是110度C烤一小時 第一次烤出淺橘色
第二次減糖後到幾乎不甜的程度 中間白旁邊還是橘色 烤不出雪白的樣子
可是100C已經不能再低溫了吧
脫模也是問題 我用鋁箔紙 沒上奶油
第一次很容易拿起來 但那是因為蛋白霜很薄 整片酥脆的關係
第二次弄厚一點想做出中間黏牙的口感
這樣一來中間軟的地方在脫模時就黏住了破掉
難道是因為沒有下火的關係?
還是說要抹奶油？
第三次想多加點料所以加了橙皮蜜餞和葡萄乾
結果似乎在拌勻的過程中消泡了 烤出來完全溼溼的失敗
無法拿來參考
還有關於味道
以前沒吃過 我烤出來的蛋白霜(第一次整片酥脆那個)
味道像旺仔小饅頭 這是正常的嗎？
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◆ From: 76.30.7.161
※ 編輯: yichinabby 來自: 76.30.7.161 (05/24 08:19)
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