Can’t find an authentic #carrotcake in Hong Kong - so let’s make one ourselves! 🥕
-
1️⃣Dry ingredients bowl:
250g all-purpose flour +2tsp baking soda +0.5tsp salt +1.5tsp ground cinnamon
2️⃣Wet ingredients bowl:
295ml veg oil +400g sugar +1tsp vanilla extract +4 large eggs🥚
3️⃣Mix 1️⃣+2️⃣ tgt well, then add 300g peeled carrots🥕 +100g coarsely chopped pecans +65g raisins🍇
4️⃣Bake the cake batter for 35-40mins at 176’C, and cool🍰on the rack for 15mins
5️⃣Cheese frosting:
Beat 225g cream cheese🧀(at room temp) +100g sugar +80ml heavy cream tgt until smooth
6️⃣Slice the cake into two layers, spread the frosting in the middle layer & top when stack back up🍰
Top with 50g pecans on top +/- the sides for deco!
-
Credits to @inspiredtaste
https://youtu.be/EJ5AlErxLWY
同時也有3部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,#Apple #ASMR #OddlySatisfying #Crisp #Millefeuille #Recipe #紅玉 #りんご #林檎 #Ringo #チップス #音フェチ This is a part of the MosoGourmet "Try Whatever We Want" S...
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stack up rack 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
#Apple #ASMR #OddlySatisfying #Crisp #Millefeuille #Recipe #紅玉 #りんご #林檎 #Ringo #チップス #音フェチ
This is a part of the MosoGourmet "Try Whatever We Want" Series....
... wait, did we ever have that series?
It doesn't look quite like "Gâteau Invisible", but after making it the result was beautiful.
*Recipe* (one apple)
1. Add some lemon juice to water, mix, and put to one side.
2. Slice the apple in half horizontally.
3. Cut the apple into thin slices using a slicer, putting them in 1 (to prevent discoloration). Keep the top and bottom slices as well.
4. Put 250ml of water and 313g of granulated sugar (1.25 times more sugar than water) in a saucepan and stir, turning on the hob.
5. Bring to the boil then add the drained 3 and a teaspoon of lemon juice.
6. One it is boiling again, take it off the heat.
7. Leave to cool.
8. Spread out 7 on an oven tray.
9. Bake for about 2 and a half hours in an oven preheated to 100 degrees until crispy (we had to give the top and bottom slices an extra hour). If you bake them on a rack instead then you can shorten the cooking time.
10. It would be a waste not to, so stack them up and enjoy. Your very own apple jigsaw puzzle can be used as is without further preparation. Fruits can be so pretty, can't they? Be warned about the slicer's width and the apple's size. Slicers can be surprisingly narrow, and apples surprisingly big. We at MosoGourmet found our own slicer wouldn't fit our apples and had to run off to buy a new one. ( ̄ー ̄)b
作ってみたらキレイだった。
やってみたくてやってみたシリーズ。そんなシリーズあったっけ?
*レシピ*(りんご1個分)
1.水にレモン汁を入れ、混ぜておく。
2.りんご 1個を上下半分に切る。
3.スライサーで薄切りにし、1に入れる(変色を防ぐため)。上下を残す。
4.鍋に水 250mlとグラニュー糖 313g(水の1.25倍のグラニュー糖)を入れ、ひと混ぜし火にかける。
5.沸騰したら水を切った3とレモン汁 小さじ 1を入れる。
6.再び沸騰したら火からおろす。
7.冷ます。
8.オーブンシートに7を並べる。
9.100度に予熱したオーブンで2時間半ほどパリッとするまで焼く。(上下はさらに1時間焼きました。)網の上に載せるなどすると焼き時間の短縮ができます。
10.せっかくなので、重ねて楽しむ。りんごのジグは、調理せずにそのまま使ったほうがよい。果物ってキレイだな。
スライサー幅とりんごの大きさに注意!スライサーの幅は意外に小さく、りんごは意外に大きい。妄想グルメは手持ちのスライサーにりんごが通らず、買いに走りました( ̄ー ̄)b
stack up rack 在 MosoGourmet 妄想グルメ Youtube 的精選貼文
#Giant #Pocky #Chocolate #Cake #Recipe #ASMR #OddlySatisfying #音フェチ
We made a large, tall cake using giant Pocky! We attached 40 giant pocky sticks around the cake layered 14 cm high in nine layers, and decorated it with 61 red and brown chocolates colored like pocky. Making this cake is easier said than done!
*Recipe*
1. Warm 300g of unsalted butter to room temperature and stir it with a whisk.
2. Mix in 240g of granulated sugar.
3. Beat six eggs and it to the mixture in several parts, mixing each in individually.
4. Add 420g of pancake mix.
5. Gently mix with a rubber spatula.
6. Divide the mixture from step 5 in half. Mix in 20g of raspberry crunch into one.
7. Divide the mixture between four separate 12cm bottomless round cake molds. The center of the cakes will rise, so be sure to make a depression in the middle.
8. Preheat the oven to 340°F and bake for 33 minutes.
9. Check the cakes with a bamboo skewer. They will be ready when nothing sticks to the skewer as it's pulled out.
10. While the cakes are still warm, gently take them out of their molds such that the the bottom faces upwards.
11. Cover them in plastic wrap so that they don't dry out and allow them to cool.
12. Now, slice them. This time, we sliced them into 14mm layers.
13. Now it's time to make the chocolate cream. Beat 400ml of fresh creme (42% butter fat) until soft peaks form.
14. Add 200g chocolate syrup and whisk. (Half will be used between the layers and half will be used for the outer coating)
15. Take the cake layers from step 12 and stack them in nine layers, spreading the chocolate cream from step 14 between each.
16. Thinly apply some of the chocolate cream from step 14 around the around the assembled layers from step 15, making a bottom coat. After that, refrigerate.
17. Apply the chocolate cream to make an outer coat. By the way, the rotating stand under the cake is a spice rack from a dollar store.
18. Decorate the result from step 17 as you please. It's also fine if you leave it as it is.
19. Attach giant pocky sticks around the cake.
20. Refrigerate.
21. It's finished. We learned that the colored chocolates from Muji are weak to changes in temperature, and for us the color ended up having a sad time of it. Next time we'll make it with M&M's.
ジャイアントポッキーを使って大きくて高いケーキを作りました。9層に重ねた高さ14センチのケーキに40本のジャイアントポッキーをぐるっとくっつけて、61個のポッキーのイメージカラーの赤と茶色のチョコレートでデコりました。言うのは簡単、作るのは大変、そういうケーキの動画です。どうぞご覧ください。
*レシピ*
1.室温に戻しておいた、無塩バター 300gを泡立て器で混ぜる。
2.グラニュー糖 240gを入れ混ぜる。
3.溶き卵 6個を数回に分けて入れ、その都度 混ぜる。
4.ホットケーキミックス 420gを入れる。
5.ゴムベラでさっくりと混ぜる。
6.5の半量にラズベリークランチ 20gを入れ混ぜる。
7.12センチ セルクル型、4個に入れる。焼き上がり中央がふくらむので、思い切って真ん中を凹ませるとよい。
8.170度に予熱したオーブンで33分程焼く。
9.焼き上がりを竹串をさして確認する。何もついてこなければ大丈夫。
10.温かいうちに底が上になるよう、そっとケーキを取り出す。
11.乾燥しないようにラップなどをかけ冷ます。
12.11をスライスする。今回、1枚14ミリほどにスライスしました。
13.チョコレートクリームを作ります。生クリーム(乳脂肪分42%)400mlを7分立てにする。
14.チョコレートシロップ 200gを入れ、さらに泡立てる。(半量をサンド用に半量を周りのナペ用に使います)
15.14のチョコレートクリームをサンドしながら12を9層に重ねる。ラズベリー入り味とプレーン味を交互に重ねる。冷蔵庫で冷やす。
16.15の周りに14を薄く塗り、下地を作る。冷蔵庫で冷やす。
17.16を14でナペする。ちなみにケーキの下の回転台は100円ショップの調味料置きで代用しています。
18.17の上にお好みのデコをする。なくても大丈夫。
19.ケーキの周囲にジャイアントポッキーをくっつける。
20.冷蔵庫で冷やす。
21.でけた。無印良品のカラーチョコレートは温度変化に弱く、色が悲しいことになった。次回はM&M’sチョコレートで作る。勉強になりました。
stack up rack 在 ochikeron Youtube 的最佳貼文
Noriben (海苔弁) is the simplest type of bento, containing only soy sauce, Nori seaweed, and rice.
You can find this bento almost anywhere in japan, and it is usually the least expensive bento.
Side dishes differ from store to store, but the most popular ones are fish fries and chikuwa tempura.
If you know Hotto Motto (famous takeaway bento shop in Japan), their Noriben is pretty typical in Japan.
---------------------------------
How to Make Noriben (Nori Bento Lunch Box)
Difficulty: Medium
Time: 45min
Number of servings: N/A
Ingredients:
((Kinpira Gobo))
200g (7oz.) Gobo (burdock root)
100g (3.5oz.) carrot
2 tbsp. Mirin (sweet sake)
1 tsp. sugar
2 tbsp. soy sauce
1 tbsp. sesame oil
1/2 tbsp. sesame seeds
((Fish Fries))
white fish (I used swordfish)
salt and cracked black pepper
A
* flour
* 1 beaten egg
* Panko (bread crumbs)
B Tartar Sauce
* 4 tbsp. mayonnaise
* 2 tbsp. chopped onion
* 1 chopped hard-boiled egg
* 1 tbsp. chopped dill pickle
* 1 tsp. lemon juice
* salt and pepper
vegetable oil for frying
Okonomiyaki sauce (or Tonkatsu sauce)
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
4 large Chikuwa (fish cake)
A
* leftover beaten egg from the fish fries
* 75ml water
* 5 tbsp. flour
* 2 tbsp. Aonori (green laver)
vegetable oil for frying
((Nori Rice))
cooked rice
Nori seaweed sheet
A
*1 packet (5g) Katsuobushi (bonito flakes)
*1 tsp. Dashi soy sauce (or soy sauce)
((Others))
Takuan (Daikon radish pickles)
Baran (plastic leaf in sushi) if you have
Directions:
((Kinpira Gobo))
1. Use the back of the knife, lightly shave the gobo skin (do not peel because you will peel of the nutritious part between the skin and gobo). First, thinly slice the gobo diagonally. Then stack a few together and cut into thin strips. Soak the gobo strips in water while cutting, then drain well, lightly rinse, and dry off with paper towels.
2. Thinly slice the carrot in the same way.
3. Heat sesame oil in a frying pan and stir-fry gobo and carrot for a couple of minutes until tender.
4. Blend Mirin and sugar to give a sweetness, then season with soy sauce and stir-fry until the liquid is gone.
5. Turn off the heat. Sprinkle with sesame seeds.
((Fish Fries))
1. Remove all the bones from the fish. Season with salt and cracked black pepper.
2. Coat each with flour, dip in beaten egg, and coat with Panko.
3. Fry them in oil at 170C (340F) for 4-5 minutes until cooked golden brown. (Turn them over to cook evenly.) Remove the fish fries from the oil and drain.
4. Mix B to make tartar sauce.
5. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce).
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
1. Mix A in a bowl. Cut Chikuwa in halves if they are too large.
2. Heat vegetable oil in a deep pan to 170C (340F). Lightly dip the Chikuwa in the batter and fry them immediately until golden and crisp.
3. Drain them on a rack or a sheet of clean paper towel.
*make Okonomiyaki or Tenkasu using the leftover batter
((Nori Rice))
1. Mix A very well.
2. Put rice in a bento box. Put the Katsuobushi mixture on top. Then tear up Nori sheet into small pieces, and put them on top.
((Others))
Place side dishes on top of the Nori Rice. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce). Okonomiyaki sauce goes great with Chikuwa Tempura as well!
↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/02/blog-post_11.html
---------------------------------
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo
How to Make ONE PIECE Bento Lunch Box (Nori ART Recipe) ワンピース キャラ弁 海苔アート
http://www.youtube.com/watch?v=YR1tB_rmYgA
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