Avocado Forest Berry Tart 🥑 🍒 — a healthy dessert comprising of soy avocado cream, berry mousse and mixed berries in cocoa tart shell. It’s made with the frozen diced avocado and mixed berries from @dole.singapore which have launched 5 different product range including fridge pack fruits, soft dried fruits, water jellies and IQF bars.
Items featured here:
🥑 Frozen Diced Avocado / Mixed Berries
🍦 Apple Mango Ice Bar / Cantaloupe Melon Ice Bar
🍑 Soft Dried Apricots/ Dates
🍍 Fridge Pack Pineapple and Peaches
🍎 Peach and Apple Water Jelly
Available at FairPrice, Cheers, Sheng Siong, 7-Eleven, Caltex, Prime, Cold Storage, Giant, as well as online on RedMart and Dole Shopee Mall at https://shopee.sg/doleofficialstore.
{Lucky Draw} 🎉Win 30 Sets of Philips Series 5000 HR3573/91 1000W Ice Crushing Glass Blender (worth $169)!
From now to 31 August 2021, purchase $20 worth of Dole products at any store or online platform, and WhatsApp an image of the receipt with Full Name
Winners will be notified via WhatsApp. Good luck!
#dairycreamkitchen #singapore #desserts #sgdessert #sgfoodie #yummy #love #sgfood #foodporn #igsg #ケーキ #instafood #beautifulcuisines #sgbakes #bonappetit #cafe #cakes #bake #sgcakes #スイーツ #feedfeed #pastry #sgcafe #cake #seasonal #stayhomesg #homebake #fruittart #sgbake #recipe
同時也有18部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです! 甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫ パンプキンパイシェイクを作るには...♡ パンプキンパイ 8人分 材料: ◾️パイ生地 薄力粉 250g + 作業台用に少々 シナモン ...
「pastry blender」的推薦目錄:
- 關於pastry blender 在 Dairy & Cream Facebook 的最佳貼文
- 關於pastry blender 在 Starry Starry Tearoom Facebook 的最佳貼文
- 關於pastry blender 在 呂昇達老師的烘焙市集 Professional Bread/Pastry Making Facebook 的最佳解答
- 關於pastry blender 在 Tasty Japan Youtube 的最讚貼文
- 關於pastry blender 在 Peaceful Cuisine Youtube 的最佳解答
- 關於pastry blender 在 Peaceful Cuisine Youtube 的最讚貼文
- 關於pastry blender 在 8 Best PASTRY BLENDER ideas - Pinterest 的評價
- 關於pastry blender 在 What is the substitute for pastry blender in cookie making? 的評價
pastry blender 在 Starry Starry Tearoom Facebook 的最佳貼文
✨✨ New Year Eve’s Tart Citron✨✨
2020,真是人算不如天算的一年。相信所有人的生活都被狠狠打斷,我也自不例外。
昨晚和Jan老師即興相約去探望小恙的朋友,想到之前答應做一個她喜歡的法式檸檬批,雪櫃剛好有幾個檸檬,於是決定在深夜時分秘密趕工,送一個小驚喜給朋友。
秤量材料時才驟然發現,在本年度最後一日做的這個甜點,竟同時也是本年度開爐的第一個甜點。唉,今年真是虛渡得過分。
自從考試過後,我也再沒做過法式檸檬批了。這日再次重做,滿滿的回憶湧上心頭。
想起第二日在廚房還是不知所措的時候,做的就是這道甜點,那時候的天氣和這日一樣寒冷,在那道冰寒的水喉水下斷續洗碗8小時,真是點滴在心頭。
想起當日的我,做個sweet dough的lining,用了足足45分鐘都做到歪歪斜斜,打個lemon curd又降溫太過,結果texture硬如橡膠,被Chef狠狠用來做反面教材。當時覺得很挫敗,此時此刻卻真是好懷念。
想起第一次考試之前的某次freelance工作,想做這個檸檬批請工作人員吃順便當考試練習,被某個友人狠狠批評批皮硬到咬崩牙,檸檬餡料又太酸,邊喝水邊嫌棄說整個完全不能入口。自此更是發奮圖強,要更努力做出各方面都非常到位的甜點,才不辜負自己的時間。
想起最後一次考mock exam的時候,明明研究了一大堆理論,明明一直相安無事,到最後一日練習所有焗出來的撻殼,竟然都突然瘋狂跌邊。最後一整日的課堂,我用摩打手發瘋地做了四整個大檸檬批都無一倖免,無助到對著焗爐差點哭起來。幸得學校清潔姐姐不嫌棄,滿心歡喜地接收了兩個檸檬批,還讚我手藝不錯,無奈苦笑。
自此之後,我對lining真是有點抹不去的陰影。久沒練習,這晚頭兩隻的撻殼,效果依然不太理想。那時已是半夜一時多,我還有一塊撻皮在雪櫃,儘管已經夜深,我還把心一橫,決定再重做。回心一想,在廚房跟了Chef八整個月,他做撻殼時從來不需使用任何重石,無論任何尺寸,依然做到超工整的效果。又想起他上課時常常強調,要靜心看著他的示範,將所有動作完全複製就可以。
夜闌人靜,最是靜心回憶的好時機。用力在腦海中搜尋當日的片段,減速地慢慢地做好每一個lining的步驟,然後勇敢地將撻殼放進焗爐。緊緊望著20分鐘,完完全全沒有跌邊,今次真的焗到超級工整漂亮的撻殼了!!!半夜三點,我對著焗爐快樂得想尖叫!
原來讀遍所有理論都不管用,原來重點竟就是Chef常常罵我缺乏的自信心。我因為不相信自己做得到,不敢踏出離棄重石的comfort zone,才會兜兜轉轉原地踏步。
雖然虛渡了整個2020年,但在最後一日竟終於得到每位pastry chef一定要精通的技能,也真不算枉過了。
Happy New Year! 希望2021生活可以重回軌道,能夠有空間去慢慢鑽研甜點技藝。
------------------------------------------------
🍋P.S.
這個完美的檸檬批食譜很多同學都公開分享過,我也趁新年伊始,偷偷在此分享一次吧。喜歡檸檬批的大家可以試著做。這食譜的甜度,身邊吃過的朋友們都覺得非常合適,相信不用再減糖了;不過我自己在撻皮上額外加了檸檬皮,取其香氣撲鼻,增強一下檸檬的清新香氣。
🍋撻皮材料:
低筋麵粉 200g
雞蛋 1隻
杏仁粉 20g
糖霜 75g
牛油 100g
檸檬皮 1個檸檬份量 (optional)
🍋檸檬餡材料:
檸檬汁 70g
雞蛋 2隻
砂糖 100g
牛油 100g
🍋做法:
1)先將牛油在室溫軟化,然後加入糖霜,用中速打至均勻。
2)加入杏仁粉、檸檬皮和雞蛋,繼續用中速打至均勻。
3)最後加入低筋麵粉,用中速打至麵粉剛剛混入蛋漿,然後取出撻皮,上下鋪好大塊牛油紙,擀成3-4mm的厚度。然後將整塊撻皮放入雪櫃靜置一小時。
4)撻模先掃上油備用。撻皮從雪櫃拿出來後,用刀𠝹出能夠鋪滿整個撻模的大小,然後細心地將撻皮按至完全貼實撻模,用叉在撻底刺上小孔,再放入已預熱180度的焗爐烤焗大約20-25分鐘即成。
5)製造檸檬餡。先將檸檬汁倒進小鍋內,稍稍加熱。
6)將雞蛋和砂糖在大碗內打至均勻。將已加熱的檸檬汁倒進雞蛋漿打勻,再倒回小鍋內。
7)然後用中火邊搞拌邊加熱,直至質地開始稠杰,出現氣泡後立即熄火,倒進另一個大碗內。然後降溫至45度,才加入牛油用blender打勻。
8)將檸檬餡鋪入撻殼,放進雪櫃冷藏數小時便完成。
🍋enjoy!
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pastry blender 在 呂昇達老師的烘焙市集 Professional Bread/Pastry Making Facebook 的最佳解答
感謝美國邁阿密的巧克力大師大B哥的分享😂😂
Recipe: Strawberry and Cream Eclair.
Choux Pastry
150g Milk
150g Water
270g Butter
5g Sugar
4g Salt
240g All-purpose Flour
360g Fresh Whole Eggs
Preheat oven to 350F/175C
In a medium saucepot, combine water, milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough.
Place choux paste into a piping bag with a 1 cm plain nozzle/star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. Egg wash the éclairs with a brush and at the same time flatten down the little tips. Bake for 25 minutes . Whipped Ganache
150g heavy cream
15g invert sugar. 15g glucose. 120g Ivoire white chocolate
240g heavy cream
Bring the 5oz/150g cream to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. Whip the ganache to medium peak. Reserve in a pastry bag.
Red Glaze
65g water
120g sugar
120g glucose syrup
120g white chocolate
11g silver gelatin sheet
80g condensed milk
45g nappage
red food color as you need
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring the water, sugar and glucose and cook to 217F/103 C and stir in the drained gelatin. Pour the hot the cream on the white chocolate and emulsify with the hand blender, then stir in the condensed milk and the nappage. Mix with hand blender adding black food color. Let set in the fridge for 24 hours. The Glaze will be ready when reaches 26C.
Strawberry Fluid Gel
240g strawberry puree 2.5g agar agar
60g granulated sugar bring to boil everything. Let set and pass in the blender. Make a wide incision in the side of each eclair. Fill each eclair with white chocolate whipped ganache and strawberry fluid gel. Glaze the eclair at 26C. #bachour
pastry blender 在 Tasty Japan Youtube 的最讚貼文
かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです!
甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫
パンプキンパイシェイクを作るには...♡
パンプキンパイ
8人分
材料:
◾️パイ生地
薄力粉 250g + 作業台用に少々
シナモン 小さじ2
塩 小さじ1
ショートニング 170g(2cm角に切っておく)
氷水 大さじ6
◾️フィリング
砂糖 200g+大さじ2
シナモン 大さじ1+1つまみ
生姜パウダー 小さじ1/2
クローブ(粉末) 小さじ 1/2
塩 小さじ3/4
卵 大3個
かぼちゃピューレ 425g
無糖練乳 270ml
ホイップクリーム、またはアイスクリーム(盛り付け用)
材料:
1. パイ生地を作る。大きめのボウルに薄力粉、シナモン、塩を入れて混ぜ合わせる。ショートニングを加え、ペイストリーブレンダーかナイフ二本を使って切るように混ぜ合わせる。ショートニングがグリンピース位の大きさになるまで続ける。
2. 氷水を大さじ1ずつ加え、優しく混ぜる。生地がまとまるまで繰り返す。
3. 作業台の上にラップを広げ、(2)をのせる。丸くなるように形を整えてラップで包む。冷蔵庫で30分冷やす。
4. オーブンを220 ̊Cに予熱しておく。
5. フィリングを作る。小さめのボウルに砂糖、シナモン、生姜、クローブ、塩を加えて混ぜ合わせる。
6. 大きめのボウルに卵を割り入れて混ぜる。かぼちゃピューレと(5)を加えて混ぜる。無糖練乳を注ぎ入れてさらに混ぜる。
7. 薄力粉を振りかけた作業台に(3)を出し、麺棒で6mmの厚さの円形に伸ばす。麺棒と作業台に薄力粉をまぶし続けながらベタつかないようにする。直径24cmのパイプレートに移し、はみ出でいる部分を下に折り込む。端を指で成形して波型にする。(生地はできるだけ冷たくしておきたいため、手で触りすぎないよう、気を付ける。)
8. (6)を(7)に入れる。
9. オーブンで15分焼き、温度を180 ̊Cに下げてさらに40分ほど焼く。パイプレートを動かすと中心部が少し揺れるくらいになったら、取り出す。
10. ワイヤーラックの上に置いて、2時間ほど冷ます。
11. カットしてホイップクリームかアイスクリームを添えたら、完成!
パンプキンパイ シェイク
1人分
材料:
生クリーム 120ml
粉砂糖 大さじ1
パンプキンパイ スパイス 小さじ1/2 + 盛り付け用に少々
メープルシロップ 大さじ1 + 小さじ1
パンプキンパイ 1切れ
バニラアイス 225g
作り方:
1. ボウルに生クリーム、粉砂糖、パンプキンパイ・スパイス、メープルシロップ小さじ1を入れる。ツノが立つまで泡立て器で混ぜる。
2. ブレンダーにパンプキンパイ、バニラアイス、メープルシロップ大さじ1を入れ、滑らかになるまでブレンドする。
3. グラスに(2)を注いて(1)をトッピングする。パンプキンパイ・スパイスをかけたら、完成!
Here is what you'll need!
---
Old-Fashioned Pumpkin Pie
for 8 servings
Ingredients:
◾️PIE DOUGH
2 cups all-purpose flour(250 g), plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening(170 g), cubed
6 tablespoons ice water
◾️FILLING
1 cup sugar(200 g), plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree(425 g)
1 cup evaporated milk(240 mL), plus 2 tablespoons
whipped cream, or ice cream for serving
Preparation:
1.Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
2.Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
3.Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
4.Preheat the oven to 425˚F (220˚C)
5.Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
6.In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
7.Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
8.Pour the filling into the pie shell.
9.Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
10.Cool the pie on a wire rack for 2 hours.
11.Slice and serve with whipped cream or ice cream.
12.Enjoy!
Pumpkin Pie Milkshake
for 1 serving
Ingredients:
½ cup heavy cream(120 mL)
1 tablespoon powdered sugar
½ teaspoon pumpkin pie spice, plus more for garnish
1 tablespoon maple syrup, plus 1 teaspoon, divided
1 slice Tasty's pumpkin pie
1 ½ cups vanilla ice cream(225 g)
Preparation:
1.In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
2.In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
3.Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
4.Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
pastry blender 在 Peaceful Cuisine Youtube 的最佳解答
I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)
Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/
Same video without music : https://youtu.be/lx9fHzJe9wY
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Music : (Epidemic Sound)
get 30 day free trial using the link below :)
http://share.epidemicsound.com/FQbHC
#1 // Castor - S.A. Karl
#2 // Forget - Jakob Ahlbom
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Ingredients: makes 6 mini kouglofs
For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder
For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)
coconut flakes
Instructions:
1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!
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「材料」ミニクグロフ6個分
薄力粉 100g
オレンジ 130g
オーツミルク 25g
オイル 30g
てん菜糖 60g
ベーキングパウダー 小さじ1
「作り方」
1、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
2、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
3、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
4、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
5、完全に乾くまで待ちます。(数時間〜1日ほど)
6、エンジョーイ!
-----------------------------------------------------------------------
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
-----------------------------------------------------------------------
Equipments & etc:
Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
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
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro
-----------------------------------------------------------------------
pastry blender 在 Peaceful Cuisine Youtube 的最讚貼文
I lived in Sydney, Australia for a whole year when I was 20 year old. That's where I started my cooking journey! I loved drinking coffee at Bondi beach, yes I worked as a chef assistant at a cafe in Bondi. I actually never tried lamington when I was there. I ate a lot of TimTam though. lol Anyways, Australian Orange is in season in Australia right now, go get your orange and make this Australian style treat! G'day mate ;)
Taste Australia
https://www.instagram.com/tasteaustralia_jp/
https://www.facebook.com/TasteAustraliaJapan/
Original video with music : https://youtu.be/txNdohqUmgw
-----------------------------------------------------------------------
Ingredients: makes 6 mini kouglofs
For the kouglof :
100 pastry flour
130g orange
25g oat milk (or whatever you like)
30g oil
60g beet sugar
1 tsp baking powder
For the frosting :
100g icing sugar
7g cacao powder
1 tsp coconut oil
1 1/2 tbsp home made vanilla extract (or water)
coconut flakes
Instructions:
1. In a blender, combine orange, oil and oat milk together and blend well.
2. add pastry flour, sugar and baking powder and mix well.
3. pour the mixture into a kouglof pan. bake at 180C/356F for 30 minutes.
4. mix all the ingredients for the frosting and pour over kouglof. sprinkle coconut flakes.
5. set aside and wait until it completely dries (it takes about a few hours to a day)
6. Enjoy!
-----------------------------------------------------------------------
「材料」ミニクグロフ6個分
薄力粉 100g
オレンジ 130g
オーツミルク 25g
オイル 30g
てん菜糖 60g
ベーキングパウダー 小さじ1
「作り方」
1、オレンジ、オイル、オーツミルクをブレンダーで滑らかになるまで混ぜる。
2、薄力粉とベーキングパウダーを篩い入れ、混ぜ合わせる。
3、クグロフ型に流し込み、180℃で30分、オーブンで焼く。
4、フロスティングの材料を全て混ぜ合わせる。必要に応じて水で固さを調節する。クグロフ全体に垂らす。
5、完全に乾くまで待ちます。(数時間〜1日ほど)
6、エンジョーイ!
-----------------------------------------------------------------------
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 : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8
Lens Filter : Kenko variable NDX 82mm / Kenko MC close-up filter NEO No.1 & No.3
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
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro
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