傳統 9層糕,做法非常簡單,材料也容易找到。 http://www.hknews.pro/article/1422119#1187
Traditional 9-layer cake, the practice is very simple and the material is also easy to find. http://www.hknews.pro/article/1422119#1187Translated
同時也有13部Youtube影片,追蹤數超過313的網紅when the cake talks 蛋糕說話時屑屑請閉嘴,也在其Youtube影片中提到,Fa Gao is one of the traditional Lunar New Year cakes in Taiwan. In Mandarin, Fa 發 means getting rich and there is a popular idea that the bigger the ...
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- 關於simple traditional cake 在 Miki's Food Archives Facebook 的最佳解答
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- 關於simple traditional cake 在 when the cake talks 蛋糕說話時屑屑請閉嘴 Youtube 的精選貼文
- 關於simple traditional cake 在 LadyMoko Youtube 的最佳貼文
- 關於simple traditional cake 在 decocookie Youtube 的最讚貼文
simple traditional cake 在 Miki's Food Archives Facebook 的最佳解答
These cakes taste and smells delicious 😋
~ Traditional Baked Egg Cake 老式鸡蛋糕 ~ This old school egg cake recipe is simple, basically just beat the eggs in a stand mixer, mix all the ingredients and bake. 这蛋糕不难做,只要鸡蛋打发到位,蛋糕就会松软。低温烘烤的话,口感会更湿润。
Recipe link 中英文对照食谱:
Feel free to SHARE & SAVE recipe
http://dingoozatfood.blogspot.com/2017/04/traditional-baked-egg-cake.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #EasyCakeRecipe
simple traditional cake 在 khoaitaykhoaita_ Facebook 的精選貼文
❤️ MỘT CHÚT ĐỒ ĂN TRUYỀN THỐNG - A LILTTLE BIT OF TRADITIONAL FOOD 😊
Bất ngờ chưa 😗 2 đứa ham thịt vs pizza mì Ý cuối cùng cũng chịu review đồ ăn bt :))) Mẹ C bảo thế 😂 Thực ra ko phải ghét bỏ gì đồ ăn truyền thống đâu mn, mà là ko phải dễ để tìm đc chỗ bán mấy món này ngon vs khẩu vị của 2 đứa 😅 Tuy nhiên có nơi này, C đã ăn ở đây từ hồi mới vào sống ở ĐN rồi :> vậy là cũng đc 4 năm ý.
Cũng toàn món đơn giản : bún mắm thịt luộc chả (20k), bánh ram ít (15k) vs bánh bèo (15k/c). Vs mấy món khác như bánh đập, bánh nậm,... Vs C thì đây là nơi nấu nhân bánh bèo ngon nhất, đậm đà, chút vị béo, mỡ hành tự làm rất xịn. Bánh ram ít giòn, phần bột dai có con tôm bên trong ăn bùi bùi. Mắm nêm ở đây rất thơm, J cũng thích và khen ý :> thịt vs chả thì bt, ko có gì đặc sắc, nhưng món này ngon nhờ mắm là chính mà 😗
Quán bán từ sáng đến chiều. Bọn mình thích ăn nhẹ vs mấy thứ này hơn nè, kiểu tầm 3-4 ra làm vài đĩa nhấm nháp cho vui 😚
🔴 Quán Hà
📍Cạnh chùa An Hải (ngã tư Ngô Quyền - Nguyễn Công Trứ, quán ở vỉa hè nằm trên đường NCT)
💲15-20k
-------
Surprisee, the pizza, meat and pasta lover finally review sth normal 😂 My mom said so... Well it's not that we hate traditional food or anything, the problem is not easy to find anywhere that have these dish fit our taste. But we have this only one place, that I've eaten here since I moved to Danang, so it should be around 4 years already :>
They are just some simple dishes : fresh rice noodle with fermented sauce and boiled pork, steamed beef sausage, fermented sausage (20k), ram ít "cakes" - like a shrimp mochi, chewy and with a piece of crunchy fried dough (15k), bánh bèo - steamed rice cake with meat sauce (15k) 😚 And some other kinds. With us this is the place that they have the best bánh bèo sauce, well-seasoned, a lil bit rich. They make their own onion oil too, it was really nice. Bánh ram ít had nice texture, chewy and cruchy just right. J really like the fermented sauce, he said it smelled fresh (well if you are a foreigner then rethink about it first... haha...), the toppings were fine enough, but the soul of this dish is in the sauce anw 🤤
They open all day, but we love them as snack 😚 @ Chùa An Hải, 87 Nguyễn Công Trứ, Đà Nẵng
simple traditional cake 在 when the cake talks 蛋糕說話時屑屑請閉嘴 Youtube 的精選貼文
Fa Gao is one of the traditional Lunar New Year cakes in Taiwan. In Mandarin, Fa 發 means getting rich and there is a popular idea that the bigger the crack on the top of the cake, the richer you will be this year.
I hope it's not too late to share the recipe of Fa Gao. It is really simple, delicious, vegan, and oil-free!
為了證明發糕真的很容易做,這次就請從來沒做過發糕的小英下海來試試看,雖然他一開始似乎不情不願,但剪片的時候發現他其實很樂在其中哈哈哈。
影片裡小英的發糕沒有發的很大(雖然他覺得很成功哈哈哈),但這食譜是沒問題的。(可以去我IG看我做的版本)
👉🏻 材料 Please prepare:
- 150g 低筋麵粉 flour (the flour for cakes and pastry. I use the "extra fine sponge flour" from Waitrose).
- 100g 黑糖 brown sugar (I prefer to use a Taiwanese brand, but anything goes)
- 130g 熱水 hot water
- 8g 泡打粉 baking powder
- 模具 cup cake cases and similar size cups/moulds etc.
👉🏻 步驟 Steps:
1. Mix the sugar and water until the sugar has dissolved 混合熱水與黑糖,直到黑糖完全溶解
2. Mix the flour and baking powder, and sieve them into the syrup 泡打粉與麵粉過篩加入黑糖水中
3. Pour it into the mould (I used cupcake paper cases and put them into a teacup of the same size) 麵糊倒入模具 (有些食譜說可以靜待一下讓泡打粉作用再蒸,我自己實驗結果是立刻蒸與靜置過後再蒸沒有太大不同)
4. Use a knife/needle to draw a cross on the top 用針沾油在麵糊上畫十字
5. Use a steam pot to steam the batter for 15 mins (high heat) 放入蒸鍋蒸15分鐘
傳統上發糕要加入比例不等的米粉或米漿,蒸出來之後的糕點散發出迷人的米香。但我這次分享給大家的是純麵粉的食譜,原因是我暫時沒有合適的機器或石磨把米打碎,外面買的現成米粉味道也不是很好,所以乾脆只加麵粉。
堅持要有米粉的讀者,可以嘗試在以下食譜粉類的部分改成25%米粉+75%的麵粉,一樣會成功。
由於我第一次製作發糕的時候就發的蠻成功的,裂口開開看起來很療癒。我就一直認為這是一道非常容易製作的糕點。我爸拿去家族群組分享我的發糕成果,長輩稱讚做得很好,我當時很疑惑這到底有什麼好稱讚的,不是大家隨便做都會成功嗎?
後來我發現,原來還是有蠻多網友跟朋友有製作發糕失敗的經驗,這一個多月收到很多訊息問我是怎麼做的(其中不乏專業人士)
那我就來分享一下我的幾個心得:
科學方面,我受益於民雄高級農工的科展研究〈發糕膨發條件之探討〉良多,裡面把發糕的膨發原理描述的很清楚。 我想做發糕為什麼不膨,真的有許多眉角需要注意。
心靈方面,做發糕其實也是蠻看人品,就算是一樣的食譜與操作工具,做了這麼多次,也還是無法做到百分之百都膨得很美。掌握科學原理之餘,我想做發糕也是需要心誠則靈。我入鍋蒸之前都稍微祈禱一下,用念力請發糕開花。
幾個製作發糕的重點整理給大家:
1.麵粉的選擇:
我使用專門製作海綿蛋糕的低筋麵粉,裡頭有添加微量膨發原料。在英國的大家我推薦購買等待玫瑰Waitrose的 "extra fine sponge flour" ,其他地區我就不知道要用什麼粉比較好。 提醒一下,每款麵粉的吸水性不同,所以就算完全照我的比例,使用不同麵粉,可能也會有不同的結果。
2.開十字花秘訣:
要讓發糕開的美美的十字花,入鍋蒸之前我會用烤肉串針(或牙籤)沾油在麵糊上畫十字。你不畫發糕也一樣會發,但想要爆裂的整齊,有畫十字的通常比較好看。(等同磅蛋糕製作會在麵糊上畫一條線,讓烤出來裂痕更美觀一樣道理)
以前在餐廳工作,跟著主廚做麵包,麵包發酵前他一定會在麵團上畫十字,說這樣是保佑麵團發得起來。發糕沾油畫十字除了實務面真的有幫助,心靈面上也有喔。
3. 蒸鍋:
我使用蒸鍋不使用電鍋。蒸鍋蒸發糕比起電鍋更能掌握火力,加上透明的蓋子也可以觀察發糕內部的狀態。
請務必注意,蒸發糕前的水最好是已經沸騰(烤箱預熱的概念),蒸煮過程的火力也不能太小。火小發糕不會開花。
4.泡打粉:
發糕沒有添加雞蛋,要讓他膨脹的關鍵就是泡打粉(也有人用酵母)。泡打粉請注意不要過期變質,不然你的發糕是完全發不起來的。
還有小蘇打粉不能代替泡打粉製做發糕,不然會有很可怕的鹼味。
5.發糕的模
我使用杯子蛋糕的紙杯,外層再套上相似大小的茶杯,若只有紙杯會被蒸汽弄的軟爛。 單純使用一般容器的話也不是不行,但請注意可能會有沾黏的問題。
你也可以使用矽膠材質的杯子蛋糕模,這就可以直接入鍋蒸,不用擔心材質軟爛的問題。
#發糕 #fagao #getrichcake #happylunarnewyear #lunarnewyear #vegan #純素甜點
simple traditional cake 在 LadyMoko Youtube 的最佳貼文
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I love all the desserts which are in red velvet !
The version traditional of a red velvet cake or cookie needs some special ingredients. But actually we can make it with the ingredients more simple !
And also, normally, red velvet combine with cream cheese. As a matchaholic, I made my red velvet cookies with matcha cream cheese !
✒Recipe(7 pieces)
00:00 Intro
00:23 Cream Cheese 150g
00:27 Sugar powder 25g
00:31 Matcha powder 4g
01:18 Butter 94g
01:21 Sugar 60g
01:29 Egg 42g
01:53 Cocoa Powder 11g + T45 Flour 144g + Baking Powder 1g + Salt1g
02:14 6 drops Red food colouring
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*
✅Matcha Terrine Recipe: https://youtu.be/rxkFTa6zrQM
✅Matcha Diamond Cookies Recipe: https://youtu.be/h0MkTT8w_MQ
✅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
✅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/
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Instagram:https://www.instagram.com/ladymoko_com/
Contact:lovelydach@hotmail.com
simple traditional cake 在 decocookie Youtube 的最讚貼文
I made Japanese traditional candy Wagashi Tsubaki-mochi.
Tsubaki means Camellia in Japanese, and Tsubaki-mochi is the oldest sweets in Japan and it's said to be the origin of Japanese sweets Wagashi.
This candy consists of domyojiko(kind of sticky rice), red sweet bean paste"anko" inside, and it is sandwiched between two camellia leaves.
Tsubaki-mochi has been around since the Heian period(794 to 1185) and is also described in the famous "The Tale of Genji" in Japanese literature.
Although the ingredients are different from those at the time, we can enjoy history through the candy;)
Tsubaki-mochi is sold at Wagashi shop in winter season, if you come to japan in winter someday, please try it!
ingredients
syrup(25g hotwater and 25g granulated sugar)
mochi
50g domyojiko
70g hotwater
25g granulated sugar
100g red sweet bean paste anko (tsubuan)
10 camellia leaves
#decocookie、#Wagashi、#Tsubakimochi