關於 layer cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q: layer cake 在Facebook 的評價

Stay at home safe, we arrange delivery to your door step 👍🙏✅https://wa.me/60126898993✅Delivery date 30/9/2021 ✅4 in one kek lapis RM90* Belgium Chocolate layer 300gm *Prune layer 300gm *Original layer 250gm*Pandan Layer 250gm ✅COMBO layer cake - (500gm)* Combo A - (Prune & Original RM 46) *Combo B - (Belgium Chocolate & prune ) RM 49* Combo C - (Belgium Chocolate & Pandan) RM 46 *Combo D - (Original & Pandan) RM 42 ✅COMBO Lapis Surabaya (525gm)* Original Surabaya & Pineapple Surabaya - RM 48 ✅ PRICE FOR 250gm layer cake*Cempedek - RM 27*Cheese - RM 27*Prune - RM 25*Belgium Chocolate - RM 25*Orange mixed fruit - RM 25*Hawflake - RM 25 *Original - RM 22*Pandan RM 22*Lemon RM 22* Mocha RM 22*Green tea layer - RM22 *Lapis surabaya original - RM 23*Lapis surabaya pineapple - RM 25 ✅Price for 500gm layer cake)*lemon butter cake (RM30) *Cempedek - RM 52*Cheese - RM 52*Prune RM 49*Belgium Chocolate RM 49*Orange mixed fruit RM 49*Original - RM 45*Mocha - RM 42*Lemon RM 42*Pandan RM 42*Lapis surabaya original - RM 45*Lapis surabaya pineapple - RM49 ✅BIKA AMBON (500GM) *RM 38✅Convenient pack *RM32* for *4 flavors* and *3 slices* for each flavor 🥰3 original layer cake3 pandan layer cake3 lapis surabaya original3 lapis surabaya #IamWongAnnzz#Annzz寻味之旅#Journeywithannzz#Annzzkictchen#Authenticlayercake#Lemonbuttercake

Q: layer cake大马吃喝玩乐 Eat Travel Love 【旅游美食网】 在Facebook 的評價

#你阿嫲 Cempedak糕点‼️ 你吃过吗 😋😋用Cempedak做蛋糕，挞，牛角包 🥐🥐 果肉香甜，口感丰富 🤩🤩 用Cempedak果肉来做糕点，各位朋友们吃过吗 🤔🤔 今天分享这家【 你阿嫲搞什么 Niama Daily】新推出的Cempedak糕点系列！选用新鲜饱满香甜的尖不辣果肉！果肉饱满及香甜的味道，配合在糕点上是真的好吃哦~ 而且是完全纯手工制作，不含防腐剂，也没有香精，热腾腾新鲜出炉就出货 🥰🥰这个Cempedak糕点系列一共有3种不同的糕点 🤩🤩 而且他们还推出了【Cempedak Pastry配套】，让有兴趣的朋友们可以一次过尝试这3个Cempedak糕点哦 👇👇✅ Cempedak Layer Cake 尖不辣蛋糕 x1 ✨ 柔软的海绵蛋糕，配上一层纯纯新鲜饱满Cempedak！香甜的果肉内馅，让口感层次丰富！一口下去细滑细腻，松软的口感，入口即化！✅ Cempedak Tart 尖不辣垯 x2 ✨ 香脆外皮，结合Q软蛋馅 & Cempedak果肉内陷！咸甜口感完美结合，非常推荐哦~✅ Cempedak Croissant 尖不辣牛角包 x2 ✨ 酥脆的千层酥皮牛角包，搭配顺滑奶油和新鲜Cempedak果肉！外脆內软，带点嚼劲！喜欢牛角包的必试！想吃的朋友们，赶快去下单吧‼️ 这个【Cempedak Pastry配套】只需要RM49，而且是季节性的哦！错过了就要等下次啦~ 想吃就要动作快啦 😉😉🚗 运送地区包括整个雪兰莪和吉隆坡 【你阿嫲搞什么 Niama Daily】 Facebook：https://www.facebook.com/niamadaily/ 想看更多好吃好玩的，记得like我们的page！ Like: https://www.facebook.com/eattravellovemalaysia/ Instagram: https://www.instagram.com/eattravellove_insta/ #EatTravelLove #大马吃喝玩乐 #Food #Foodie #klfoodie

「layer cake」的推薦目錄：

關於layer cake 在 Facebook 的最佳貼文
關於layer cake 在大马吃喝玩乐 Eat Travel Love 【旅游美食网】 Facebook 的最佳貼文
關於layer cake 在 Hazeman Huzir Facebook 的最讚貼文

關於layer cake 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
關於layer cake 在 cook kafemaru Youtube 的精選貼文
關於layer cake 在 MosoGourmet 妄想グルメ Youtube 的最佳解答

關於layer cake 在 100 Layer Cake (100layercake) - Profile | Pinterest 的評價
關於layer cake 在 Layer Cake Shop - Home | Facebook 的評價

layer cake 在 Facebook 的最佳貼文

2021-09-25 12:33:41 有 38 人按讚

Stay at home safe, we arrange delivery to your door step 👍🙏

✅https://wa.me/60126898993
✅Delivery date 30/9/2021

✅4 in one kek lapis RM90
* Belgium Chocolate layer 300gm
*Prune layer 300gm
*Original layer 250gm
*Pandan Layer 250gm

✅COMBO layer cake - (500gm)

* Combo A - (Prune & Original RM 46)
*Combo B - (Belgium Chocolate & prune ) RM 49
* Combo C - (Belgium Chocolate & Pandan) RM 46
*Combo D - (Original & Pandan) RM 42

✅COMBO Lapis Surabaya (525gm)

* Original Surabaya & Pineapple Surabaya - RM 48

✅ PRICE FOR 250gm layer cake

*Cempedek - RM 27
*Cheese - RM 27
*Prune - RM 25
*Belgium Chocolate - RM 25
*Orange mixed fruit - RM 25
*Hawflake - RM 25
*Original - RM 22
*Pandan RM 22
*Lemon RM 22
* Mocha RM 22
*Green tea layer - RM22
*Lapis surabaya original - RM 23
*Lapis surabaya pineapple - RM 25

✅Price for 500gm layer cake)

*lemon butter cake (RM30)
*Cempedek - RM 52
*Cheese - RM 52
*Prune RM 49
*Belgium Chocolate RM 49
*Orange mixed fruit RM 49
*Original - RM 45
*Mocha - RM 42
*Lemon RM 42
*Pandan RM 42
*Lapis surabaya original - RM 45
*Lapis surabaya pineapple - RM49

✅BIKA AMBON (500GM)
*RM 38

✅Convenient pack

*RM32* for *4 flavors* and *3 slices* for each flavor 🥰
3 original layer cake
3 pandan layer cake
3 lapis surabaya original
3 lapis surabaya

#IamWongAnnzz
#Annzz寻味之旅
#Journeywithannzz
#Annzzkictchen
#Authenticlayercake
#Lemonbuttercake

Tags: layer cake IamWongAnnzz Annzz寻味之旅 Journeywithannzz Annzzkictchen Authenticlayercake Lemonbuttercake

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layer cake 在大马吃喝玩乐 Eat Travel Love 【旅游美食网】 Facebook 的最佳貼文

By 大马吃喝玩乐 Eat Travel Love 【旅游美食网】

2021-09-23 12:00:25 有 222 人按讚

#你阿嫲 Cempedak糕点‼️ 你吃过吗 😋😋
用Cempedak做蛋糕，挞，牛角包 🥐🥐 果肉香甜，口感丰富 🤩🤩

用Cempedak果肉来做糕点，各位朋友们吃过吗 🤔🤔 今天分享这家【你阿嫲搞什么 Niama Daily】新推出的Cempedak糕点系列！选用新鲜饱满香甜的尖不辣果肉！果肉饱满及香甜的味道，配合在糕点上是真的好吃哦~ 而且是完全纯手工制作，不含防腐剂，也没有香精，热腾腾新鲜出炉就出货 🥰🥰

这个Cempedak糕点系列一共有3种不同的糕点 🤩🤩 而且他们还推出了【Cempedak Pastry配套】，让有兴趣的朋友们可以一次过尝试这3个Cempedak糕点哦 👇👇

✅ Cempedak Layer Cake 尖不辣蛋糕 x1
✨ 柔软的海绵蛋糕，配上一层纯纯新鲜饱满Cempedak！香甜的果肉内馅，让口感层次丰富！一口下去细滑细腻，松软的口感，入口即化！

✅ Cempedak Tart 尖不辣垯 x2
✨ 香脆外皮，结合Q软蛋馅 & Cempedak果肉内陷！咸甜口感完美结合，非常推荐哦~

✅ Cempedak Croissant 尖不辣牛角包 x2
✨ 酥脆的千层酥皮牛角包，搭配顺滑奶油和新鲜Cempedak果肉！外脆內软，带点嚼劲！喜欢牛角包的必试！

想吃的朋友们，赶快去下单吧‼️ 这个【Cempedak Pastry配套】只需要RM49，而且是季节性的哦！错过了就要等下次啦~ 想吃就要动作快啦 😉😉
🚗 运送地区包括整个雪兰莪和吉隆坡

【你阿嫲搞什么 Niama Daily】
Facebook：https://www.facebook.com/niamadaily/

想看更多好吃好玩的，记得like我们的page！
Like: https://www.facebook.com/eattravellovemalaysia/
Instagram: https://www.instagram.com/eattravellove_insta/

#EatTravelLove #大马吃喝玩乐 #Food #Foodie #klfoodie

Tags: layer cake 你阿嫲 EatTravelLove 大马吃喝玩乐 Food Foodie klfoodie

大马吃喝玩乐 Eat Travel Love 【旅游美食网】

About author

我们就是吃货集聚地！要Join我们一起当吃货吗？联系我们吧！报道全马的美食！

民以食为天，吃喝玩乐，生活醉逍遥~让大家吃了会流下幸福眼泪的美食,玩乐到忘记姓名的旅游景点，综合各大新闻还有让你笑到喷饭甚至惊呼连连的资讯,统统汇集在这里！

layer cake 在 Hazeman Huzir Facebook 的最讚貼文

By Hazeman Huzir

2021-09-21 20:48:03 有 110 人按讚

Guys, please tag Haze kalau ada jumpa lagi design Quby Groceries bag ni.

Comel sangat I cannot. Boleh dapatkan bila beli produk Wall's dengan pembelian RM30 ke atas kat selected supermarkets dan hypermarkets

Okay ni recipe untuk Jelly Cake ni:
Layer 1: Cake Base
Apa-apa jenis biskut. Hancurkan. Butter (Salted).
Mampatkan di dasar baking tray.

Layer 2: Cake
1 Tab Wall's Ice Cream Chocolate Almond Fudge
1/2 Tab Tepung All-Purpose
1/4 Butter (Salted)
Chocolate Chip (Ikut nafsu)
Biskut (Hiasan)

Gaulkan. Dan bakar 160 celcius, 25 minit.

Layer 3: Jelly

Agar-agar 5 gram. Air 500 ml. Gula 150 gram.
Masak hingga mendidih. Padam api dan tuang atas hiasan.

And then siap! Selamat Mencuba!

@wallsmalaysia
#Wallsdessertrecipe #WallsMalaysia

Tags: layer cake Wallsdessertrecipe WallsMalaysia

Hazeman Huzir

About author

layer cake 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文

By MosoGourmet 妄想グルメ

2021-09-18 18:17:56 有 15,577 人看過有 509 人喜歡

9月21日は十五夜です。陽キャ顔の3Dうさぎさんとお月見はいかがですか？
*レシピ*（5ぴょん分）
１．耐熱ボウルに上新粉 100g、砂糖 40gを入れ混ぜる。
２．混ぜながら、ぬるま湯を少しずつ入れ、耳たぶくらいの固さにする。今回70g弱加えました。
３．ふんわりラップをして、600wの電子レンジで1分40秒加熱。白っぽいところが残っていたらザッと混ぜ、様子を見ながら加熱をする。今回、20秒追加加熱しました。
４．水で濡らしたすりこぎなどの棒で滑らかになるまでつく。
５．触れるくらいまで冷めたら、水で濡らした手で50回ほどこねる。
６．餅を5等分（1個 40g）にし、楕円に伸ばす。
７．耳になる部分を折り、切り込みを入れる。
８．お好みの餡を薄く塗る。今回はさつまいもの塩バター餡にしました。お餅が甘いので無くても大丈夫です。
９．餡を包む。切り込み部分の端が気持ち隠れるまで巻き込むとよいです。
１０．海苔で顔を付ける。
１１．でけた。
えらくポップなウサギさんになっちゃったけど、お月見を楽しみましょう。

September 21st is the full moon in Japan. How about moon viewing with a 3D origami rabbit with a cheerful character face?
* Recipe * (for 5 rabbits)
1.In a heatproof bowl, mix 100g of Joshinko and 40g of sugar. ( Joshinko : top-grade rice flour made from non-glutinous rice. )
2.While mixing, add lukewarm water little by little to make it as hard as an earlobe. I added a little less than 70g this time.
3.Cover with plastic wrap softly and heat it in a 600w microwave for 1 minute and 40 seconds.If any whitish areas remain, mix them briefly and heat while watching the situation. This time, it was additionally heated for 20 seconds.
4.Use a stick such as a wet pestle to pound the mixture until it becomes smooth.
5.When it is cool enough to touch, knead it with wet hands about 50 times.
6.Divide the rice cake into five equal portions (40g each) and roll out into an oval.
7.Fold the part that will be the ears and make a notch.
8.Spread a thin layer of your favorite bean paste. This time, I used sweet potato salt butter bean paste.The rice cake is sweet, so you can do without it.
9.Wrap the bean paste. It's best to roll it in until the end of the notch is hidden.
10.Put a face on it with nori (seaweed).
11.It's done.
It turned out to be a very poppy rabbit, but let's enjoy Otsukimi.

#月見 #餅 #うさぎ #Mochi #Rabbit #viewingthemoon

月見餅うさぎ Mochi Rabbit viewingthemoon

MosoGourmet 妄想グルメ

About author

#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。妄想グルメは日常系ファミリーチャンネルです。子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している日本の普通の家庭の日常生活動画です。料理動画というわけではありません。時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。よろしくお願いします。

layer cake 在 cook kafemaru Youtube 的精選貼文

By cook kafemaru

2021-09-18 18:13:11 有 53,012 人看過有 1,260 人喜歡

梨をキャラメリゼして、バター生地に混ぜ込んだパウンドケーキ。
生地は、ふわふわしっとりで、ところどころからキャラメリゼした梨が顔を出します。
とにかく。めちゃめちゃ美味しい＾＾
「女子力高いと言わせる手作りスイーツ♡」
こんな目的で手作りスイーツを作ろうだなんて、素直すぎて応援したくなる!
誰かに褒められたいその一心で作ればきっとうまくできるはず＾＾
彼氏や家族やお世話になってる方にぜひ、焼いてプレゼントしてください。
女子力あげあげだーーー!!!

レシピは下にあります↓

フォロー&いいね! もお願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください＾＾
https://ameblo.jp/28280807

==================================================

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/

「世界一作りやすいおうちスイーツ」
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】7in(18cm)×3in(8cm)loaf pan
●Butter cake
120g Unsalted butter
100g Granulated sugar
100g Whole egg
120g Cake flour
1tsp Baking powder
●Caramelized pear
300g Japanese pear
15g Granulated sugar
10g Unsalted butter

【Directions】
●Make Caramelized pear
In a pan melt the butter, then add the sugar and pears.
Stir and cook for about 10-15 minutes over medium
The pears should be tender and the sauce a golden brown colour.
Remove it from the pan, let it cool.

●Make Butter cake
Preparation:
Bring the eggs and butter to room temperature.
Beat the egg well.
Line the pan with parchment paper.

①Cream the butter until smooth. Add granulated sugar and Mix well.
Mix it with a hand mixer until white and fluffy (for 3 mins)
②Add the egg to the batter in 4-5 parts.
You should warm the egg in hot water to 35℃ / 95 F if your room is cold.
Preheat the oven to 338 °F/170℃.
③Add the sifted flour and baking powder.
Fold it until powderiness disappears and gets glossy a little.
④Add caramelized pear and fold.
⑤Put the batter into the loaf and smooth the surface.
⑥Layer the caramelized pear slices, overlapping slightly, over the top.
⑦Bake at 338 °F/170℃ for about 50 minutes.
⑧Remove the cake from the pan while it's warm.
⑨Let it cool for around 30 mins.
Seal it with plastic wrap.
⑩Let it sit for 5-6 hours or more at room temperature. Done!

*Please bring the eggs to room temperature before using them If they are still cold, they will make the butter cold, and make the mixture separate easily.

***れしぴ置き場***

【材料】18cm×8cm×H6cm パウンド型　1台分
●バターケーキ
無塩バター 120g
グラニュー糖 100g
全卵 100g
薄力粉 120g
ベーキングパウダー小さじ1

●梨のキャラメリゼ
和梨　300g (大き目1/2個)
グラニュー糖 15g
無塩バター 10g

【作り方】
●梨をキャラメリゼする
①梨は大き目のもの半分を用意し、皮を剥く。
半分は、生地の混ぜ込み用に小さ目に切る。
残り半分は飾り用にくし形に切る
②弱火でフライパンを熱し、バターを入れて溶けたらすぐに砂糖と梨を入れる。
***強火でやってしまうと、砂糖が固まってしまい溶けなくなるので
注意する。
③火を中火にして色づくまで加熱する。
④取り出して冷ましておく

●バターケーキを作る
準備:
卵とバターは必ず室温にする。
卵は溶いて、100g量る。
型にクッキングシートを敷いておく。

①バターをハンドミキサーでふわふわに立てる。
グラニュー糖を加えて白っぽくふわっとするまで立て続ける（3分程度)
ハンドミキサーではなく泡立て器使用の時は5-6分頑張って立てましょう。ここが大きなポイント!
②卵を4～5回に分けて生地に加える。
***室温に戻していない卵を加えると分離するので気を付ける。
卵出し忘れの時は、卵をよく溶いてから、ボウルなどに入れたままボウルの底をお湯につけながら、指などで卵の温度を確認しながら室温に戻します。
温めすぎると今度はバターに加えたときにバターが溶け出すので注意! 理想はバターと卵の温度が一緒位。
ここで、そろそろオーブンを170℃に予熱スタート。
③ふるいにかけた小麦粉とベーキングパウダーを3回に分けて加え
粉っぽさが消えて、少しつやが出るまで混ぜる。
④生地用の梨を加えてざっと混ぜる。
⑤生地を型に入れ、表面をならす。
⑥トッピング用の梨を重ねながら上に乗せる。
⑦170℃に温めたオーブンで約50分焼く。
***中央がぷっくりと膨れ上がり焼き色がつけばok
⑧温かいうちに型から取り出す。
⑨そのまま粗熱が取れるまで冷ます。
粗熱が取れたらラップまたはビニール袋に入れる。
⑩室温で5～6時間寝かせれば出来上がり!

●ポイント
卵を加える時の卵の温度に気を付けましょう。
卵が冷たすぎるとバターが冷えて固くなり、混ざらずに分離します。
そのあとに薄力粉を加えてしまえば見た目的には大丈夫には見えますが、
生地がきちんと乳化出来てないことになるので、焼いたときに
水分が蒸発しやすくて、目の詰まったざらざらの焼き上がりになります。
焼き上がりはあまり変化がわからないですが、食感はまったく別物になるかと思います。
美味しく焼くためには卵とバターの温度はとても大切です。

●焼き上がり後、保存は涼しい部屋で。
出来れば室温で翌日くらいまでに食べる。
もし食べきれなくて冷蔵庫保存したなら、バターがしまって固くなるので、必ず室温に戻して食べて下さい。
冷凍保存の時はひとつずつラップに包んでからジッパー付き袋で冷凍、食べる時は室温で自然解凍してください。

cook kafemaru

About author

2014年の1月末に初めて動画を投稿しました。キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。最初の頃の動画は、早送りばっかりでひどいです以前の動画を見て下さった方、ごめんなさい。でもこのステップがあったからこれまで続けてくることが出来ました。素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。

layer cake 在 MosoGourmet 妄想グルメ Youtube 的最佳解答

By MosoGourmet 妄想グルメ

2021-09-11 18:17:03 有 26,343 人看過有 706 人喜歡

UHA味覚糖「なが〜いさけるグミ巨峰」をまるまる一本使って、レアチーズケーキをつくりました。
ゼリーに閉じ込めた3つの飾りは水引梅結びにした、さけるグミです。梅結びは、縁起が良いとされ、水引きなどでよく見かける結び方です。梅結びを大量に使って、夏に作っていた娘の工芸作品がかわいかったのに影響され、ケーキにしてみました。
さけるグミのお陰で、思いっきり巨峰味のレアチーズケーキができました。
この手の面白くておいしいお菓子、ほんとにすばらしいな。

*レシピ*（直径 14.5 cmの丸型 1個分）
１．なが〜いさけるグミを4つに割き、梅結びを作る。

ボトムを作ります
２．ビスケット 70gを細かく砕く。
３．溶かした無塩バター 30g（若干崩れやすかったので、35gにしてみてください）を入れ混ぜる。
４．型に敷き込み冷蔵庫で冷やしておく。

レアチーズケーキを作ります
５．水 35gに粉ゼラチン 10gを振り入れておく。
６．室温に戻したクリームチーズ 100gをなめらかになるまで混ぜる。
７．砂糖 60gを入れ混ぜる。
８．無糖ヨーグルト 200gを入れ混ぜる。
９．（5）を600wの電子レンジで20秒ほど加熱し、ゼラチンを溶かす。
１０．（8）を混ぜながら（9）を入れる。
１１．半量（200g程度）を取り分ける。
１２．（1）の梅結びを3つ残し、残りのさけるグミ（22g）を耐熱容器に入れ、水を10g加える。
１３．600wの電子レンジで20秒ほど加熱し、さけるグミを溶かす。
１４．（11）の半量の片方に（13）を入れ混ぜる。薄紫になるように着色しました。
１５．（4）に流し入れ、1時間弱冷蔵庫で冷やし、表面を固める。
１６．（15）に（11）の残りの半量を流し入れ、冷蔵庫で冷やし、表面がうっすら固まりかけたら（1）の梅結びを3つのせ、表面を固める。

上部のゼリーを作ります
１７．80℃程度のお湯 150gに粉ゼラチン 6gを入れ溶かす。
１８．砂糖 30gを入れ溶かす。
１９．レモン汁 5gを入れ混ぜる。

２０．冷ました（19）を（16）に流し入れる。
２１．冷蔵庫で冷やし、しっかり固める。
２２．でけた。
むちゃくちゃ巨峰味。そして、さけるグミがフォークで切れるかたさになってて、むちゃくちゃ感謝したわ。

#レアチーズケーキ #水引 #さけるグミ

I made a no-bake cheese cake using a whole UHA Mikakuto "Nagaai sakeru Gummy Kyoho".
The three decorations trapped in the jelly are gummies tied in mizuhiki plum knots.
Plum knots are said to be auspicious and are often seen in mizuhiki. I was inspired by my daughter's cute craftwork that she made during her summer vacation using a lot of plum knots, so I decided to make it into a cake. Thanks to the gummy candies, I made a no-bake cheese cake with a Kyoho flavor. This kind of interesting and tasty snack is really wonderful.

*Recipe* (for 1 round mold 14.5 cm in diameter)
1.Divide the gummy candy into four pieces and make a plum knot.

Make the bottom.
2.Crush 70g of biscuits into small pieces.
3.Mix in 30g of melted unsalted butter (it was a little crumbly, so try 35 grams).
4.Place in a mold and chill in the refrigerator.

Make the rare cheesecake.
5.Sprinkle 10g of powdered gelatin into 35g of water.
6.Mix 100g of cream cheese at room temperature until smooth.
7.Mix in 60g of sugar.
8.Mix in 200g of unsweetened yogurt.
9.Heat (5) in a microwave oven at 600 watts for about 20 seconds to dissolve the gelatin.
10.Add (9) while mixing (8).
11.Set aside half the amount (about 200g).
12.Leave 3 plum knots from (1), put the remaining gummy candies (22g) in a heat-resistant container, and add 10g of water.
13.Heat in a microwave oven at 600W for 20 seconds to melt the gummy.
14.Add (13) to one half of (11) and mix. I colored it so that it would be light purple.
15.Pour into (4), cool in the refrigerator for less than 1 hour, and harden the surface.
16.Pour the other half of (11) into (15), cool in the refrigerator, and when the surface is about to harden, put three plum knots from (1) and harden the surface.

Make the top jelly.
17.Add 6g of powdered gelatin to 150g of hot water at about 80 ° C and dissolve.
18.Dissolve 30g of sugar in it.
19.Mix in 5g of lemon juice.

20.Pour cold (19) into (16)
21.Refrigerate and harden.
22.It's done.
Super Kyoho taste. And I was so grateful that the gummy candies could be cut with a fork.

#cheesecake #longlongman #gummy #mizuhiki

レアチーズケーキ水引さけるグミ cheesecake longlongman gummy mizuhiki

MosoGourmet 妄想グルメ

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