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關於chocolate cream cheese glaze 在 Facebook 的最讚貼文
關於chocolate cream cheese glaze 在 ROZZ Facebook 的精選貼文
關於chocolate cream cheese glaze 在 LizQin美食旅行部落格 Facebook 的最佳解答

關於chocolate cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文
關於chocolate cream cheese glaze 在 Tasty Japan Youtube 的最佳解答
關於chocolate cream cheese glaze 在 Saturn Kitchen Youtube 的最讚貼文

關於chocolate cream cheese glaze 在 Chocolate Cream Cheese Icing Videos - Pinterest 的評價
關於chocolate cream cheese glaze 在 Easy Chocolate Cream Cheese Frosting Recipe - Facebook 的評價

chocolate cream cheese glaze 在 Facebook 的最讚貼文

2021-05-16 19:30:13 有 26 人按讚

今年𝗦𝗽𝗿𝗶𝗻𝗴 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝘄𝗲𝗲𝗸只係去咗兩間餐廳，除咗𝗝𝗼𝗶𝗮之外，仲去咗西班牙餐廳 Rubia食𝗱𝗶𝗻𝗻𝗲𝗿 ($𝟰𝟴𝟴𝗽.𝗽.)😋

3 𝘤𝘰𝘶𝘳𝘴𝘦𝘴($488𝘱.𝘱)：
📍𝒮𝓉𝒶𝓇𝓉𝑒𝓇：
♦️𝒪𝒸𝓉𝑜𝓅𝓊𝓈 𝒢𝒶𝓁𝓁𝑒𝑔𝒶 𝑜𝓃 𝒫𝑜𝓉𝒶𝓉𝑜 𝒞𝓇𝑒𝒶𝓂
♦️𝒞𝑜𝒸𝒶 "𝐸𝓈𝒶𝓁𝒾𝓋𝒶𝒹𝒶" 𝒜𝓁𝓁 𝒾 𝒪𝓁𝒾 & 𝑀𝑜𝒹𝑒𝓃𝒶 𝒢𝓁𝒶𝓏𝑒

📍𝑀𝒶𝒾𝓃𝓈:
♦️𝑅𝓊𝒷𝒾𝒶 𝒢𝒶𝓁𝓁𝑒𝑔𝒶 𝒯𝑒𝓃𝒹𝑒𝓇𝓁𝑜𝒾𝓃(+$𝟨𝟧)
♦️𝐼𝒷𝑒𝓇𝒾𝒸𝑜 𝒫𝑜𝓇𝓀 𝑅𝒾𝒷𝓈

📍𝒟𝑒𝓈𝓈𝑒𝓇𝓉𝓈:
♦️𝒞𝒽𝓊𝓇𝓇𝑜𝓈, 𝒲𝒽𝒾𝓉𝑒 𝒸𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒸𝓇𝑒𝒶𝓂 & 𝑅𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝒾𝑒𝓈
♦️𝐵𝒶𝓈𝓆𝓊𝑒-𝒮𝓉𝓎𝓁𝑒 𝒲𝒶𝓇𝓂 𝒞𝒽𝑒𝑒𝓈𝑒𝒸𝒶𝓀𝑒

第一件事要介紹吓 #甜品先，因為實在太岀色😝♦️Basque-style warm cheesecake
不愧係係招牌，用上羊奶芝士，鹹香比普通芝士蛋糕濃郁好多，不過我自己就expect blue cheese味可以再濃多d😛 半熟流心口感亦非常creamy軟滑，雪糕係威士忌whiskey味，酒香芬芳，同cheese嘅鹹香好夾。另外仲會有dropper可以再加威士忌落雪糕度，好好食嘅一件蛋糕🍰

♦️Churros, white chocolate cream & raspberries
Churros新鮮炸起，開頭見到white chocolate cream 都好擔心會好甜，點知甜度又剛剛好喎，仲有raspberries嘅酸味balance返！唔錯🤤

除咗甜品之外，Rubia嘅 #牛扒都好值得介紹！
♦️ Rubia Gallega Tenderloin
呢度主打西班牙Rubia Gallega牛肉。因為d牛喺山上放養過一段時間，走動得多，所以脂肪較少，肉味濃郁。雖然肉質唔算嫩滑，但肉味真係好濃郁，簡單用鹽調味已經帶出肉味，好正！

♦️Iberico Pork Ribs
#豬肋骨口感鬆化，亦唔錯。不過建議第一次嚟Rubia都係要試下 Rubia Gallega Tenderloin先！

相對主菜同甜品， #前菜就比較一般。
♦️Octopus Gallega on Potato Cream
八爪魚嘅鮮味唔係好突出，反而唔知點解好似食到香蕉味！

♦️Coca "Esalivada" All i Oli & Modena Glaze
有D似茄子pizza，上面擺咗唔同嘅蔬菜，味道正常。

Tags: chocolate cream cheese glaze 甜品牛扒豬肋骨前菜

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chocolate cream cheese glaze 在 ROZZ Facebook 的精選貼文

By ROZZ

2020-12-16 04:36:14 有 4 人按讚

If you're in Penang during the festive season, do give Malaya Dining Room a visit. The Beef Wellington is especially yummy ❤

⭐️🌟⭐️🌟⭐️🌟⭐️🌟⭐️🌟⭐️⭐️🌟🌟⭐️🌟⭐️

Contemporary colonial festive fare with mains starting from RM28 and entree platters from RM24. Try our signature Chateaubriand Wellington (pre-order RM72 for 2 pax).

For a limited period of time, Malaya will be open as a pop up this festive season from 19th to 31st December. Come celebrate your Christmas with us.

Only available from 19th to 31st December this year.
Opening hours: Daily 6pm till 10pm
For reservations, email us at malaya@georgetownheritage.com or call us at +60136286689

Menu

Entree platters
(serving for 1 person)

Homemade Australian beef pastrami, onion jam - RM24

Line-caught Smoked red snapper, pineapple mint jam - RM24

Ipoh Smoked duck breast, organic Mulberry jam - RM24

*All above served with fresh cheese with ulam pesto, fresh bread fingers
_______________________________
Mains
Half roasted organic chicken with cranberry reduction - RM28

Duo of crispy smoked duck legs with gula Melaka spiced glaze - RM38

Grilled barramundi with ginger flower pesto - RM25

Roast lamb shoulder with homemade mint sauce - RM28

Australian grain-fed Striploin 250g with vegetal demi-glace - RM41

Rendang Chateaubriand Wellington - RM72
(Pre-order only, minimum order for 2pax)
_______________________________
Sides
Baked cauliflower - RM10
Charcoal baked cauliflower with herbed coconut cream

Crispy homemade chips - RM12
The crispiest chips you will savor and only fried once!

Roots - RM12
A festive roast of beetroot, carrot and jicama with a touch of dressing

Red cabbage slaw - RM10

Smooth sweet potato mash with nutty brown butter - RM15

Bentong Highland ginseng shoots - RM15
Sauteed with garlic butter
_______________________________
Dessert
Hutton mess - RM28
Our version of Eton mess

Christmas trifle - RM28
A festive trifle of fruitcake, Gran Marnier mousse, nut crunch.

Lemon tart - RM28
Sweet crust pastry with tart and tangy lemon curd with a hint of kaffir lime zest. Served with vanilla ice cream.

Cacao banana pudding - 28
Classic dark chocolate pudding with a surprise center of chunky peanut butter topped with a layer of pretzel crunch and banana chips.

Tags: chocolate cream cheese glaze

ROZZ

About author

PRESSROOM Malay Mail: “Nothing’s Going To Drag Rozz Down!” by Janis Seet- 9th May 2011Link:http://www.mmail.com.my/content/71685-nothings-going-drag-rozz-down Malay Mail: “Seductive And Captivating” by Janis Seet- 26th April 2011Link: http://www.mmail.com.my/content/70580-seductive-and-captivating The Star: “Happy In The Limelight” by Helen Ong- 29th July 2007Link:http://thestar.com.my/news/story.asp?file=%2F2007%2F7%2F29%2Fsundaymetro%2F18329627&sec=sundaymetro ROZZ’s LIVE PERFORMANCES “My Heart Belongs To Daddy”, No Black Tie, Kuala Lumpur Link: http://www.youtube.com/watch?v=Zd6JHnBBREE&feature=related “Someone Like You”, No Black Tie, Kuala Lumpur Link: http://www.youtube.com/watch?v=cAMHpPlJc3E Marilyn Monroe Medley, No Black Tie, Kuala Lumpur Link: http://www.youtube.com/watch?v=b8YSdic7_RA One Of Us, No Black Tie, Kuala Lumpur Link: http://www.youtube.com/watch?v=wzz2UvbYdkc&feature=youtu.be&a Woman In The Moon, (Audio) Link: https://soundcloud.com/rozzritzmann/woman-in-the-moon enjoy!

for bookings/other enquiries please contact: +6 012 361 7295 [email protected] http://instag

chocolate cream cheese glaze 在 LizQin美食旅行部落格 Facebook 的最佳解答

By LizQin美食旅行部落格

2020-11-03 17:50:00 有 708 人按讚

📍槟岛
🍀玻璃绿植物甜品屋🏡
🎡精致2人份～摩天轮下午茶🍰

精致的摩天轮🎡下午茶，让闺密间的聚会更完美。唯美小巧的甜点，在摩天轮上旋转出浪漫的感觉！😍

这家咖啡馆一直都以古色古香的环境为特点，吸引了不少忠实粉丝。老旧的墙瓦🧱仿佛充满着故事，带点古典又有个性的色彩，每次到访都像是穿越了时空，静静地在这里享受美好的氛围😇。

这里的蛋糕🥧全都是手工制作的哦！全是有温度又细腻的美味，加上精巧的手工，让蛋糕拥有别具一格的美，在绿植物围绕的玻璃屋内享用，感觉自己就像仙子🧚一样，在另一个国度里沉醉。❤️

温馨提醒，他们家最出名的蜜瓜蛋糕🍰因季节关系，一年只卖两次哦（11/5月）！

还等什么呢？赶快约朋友来下午茶吧！

🎡Limited Time新品摩天轮下午茶
👩‍❤️‍👩Rm108 (2人份）
配套包括：Floresde Bacon/Seafood Heaven /Mini Bire Sandwich /Macaroon/Chocolate Lover/Panna Cotta de Berry/Mango Glaze Dome/Tutti Fruity/chocolate Bite Cup /Gula Melaka Ice Cream🍦

温馨提醒🔔摩天轮下午茶配套售卖时间只限在星期五至日/必须前两天预定！

小编点了什么食物？
Chocolate brick toast Rm18
Passion fruit waffle Rm20
Seafood waffle Rm20
Hawaii chicken pizza Rm21

🍰 Cake点了什么？
🍉Matcha watermelon cake Rm16.9
🍈Melon cake Rm19.9
Burnt cheesecake Rm16.9
Strawberry cheese cake rm16.90
Lychee rose cake rm16.9

饮料🥤推荐：
Cold brewed tea series
the carnarvon Rm15
Roses passionate rm15
Ice Teddy Chocolate Rm15

Facebook:Carnarvon
📍地址：54 lorong prangin, 10100 georgetown
📞H/P:60164221339
营业时间：Tuesday - Thursday and Sunday 12PM until 9PM
Friday - Saturday
12PM until 10.30PM
（Monday Close ）

想获得更多美食之旅行的资讯:

请点击Facebook: LizQin美食旅行部落格Like哦!
Follow Our Insta: https://www.instagram.com/lizqin/

谢谢你们!会给大家更多的影片哦!

#carnarvon #carnarvoncafe #penangcafe #penangdessert #penanghomemadecake #penangcakehouse #槟城甜品屋
#槟城玻璃甜品屋 #摩天轮下午茶

Tags: chocolate cream cheese glaze carnarvon carnarvoncafe penangcafe penangdessert penanghomemadecake penangcakehouse 槟城甜品屋槟城玻璃甜品屋摩天轮下午茶

LizQin美食旅行部落格

About author

LizQin美食旅行部落格分享美食 ,酒店 ,旅行, 食谱。大家可以跟着我吃透透~~

chocolate cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2021-09-17 16:00:09 有 7,004 人看過有 243 人喜歡

冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪
甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます！
焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね！

ミニパイ5種
8人分

材料：
薄力粉（打ち粉用）　30g
冷凍パイシート　2枚
卵　1個
水　大さじ1

■いちごクリームパイ
クリームチーズ（常温)　55g
砂糖　大さじ1
バニラエクストラクト小さじ1
いちご（みじん切り）　4個

■ミックスベリーパイ
ラズベリー　40g
ブルーベリー　35g
砂糖　大さじ1
レモン汁　大さじ1/2
レモンの皮　小さじ1/2

■チョコバナナパイ
チョコレートスプレッド　75g
バナナ（スライス）　1本

■アップルパイ
青りんご（スライス)　1/2個
ブラウンシュガー　大さじ1
シナモン　小さじ1/8

■トッピング用クリーム
粉砂糖（ふるっておく）　120g
牛乳　大さじ1
バニラエクストラクト　小さじ1/4

作り方：
1. 作業台の上に軽く薄力粉をまぶし、冷凍パイシートを23x30cmの長方形になるまで綿棒で伸ばす。パイシート1枚を3回折り畳み、折り線で8つの長方形を作る。クッキングシートを敷いた天板に載せる。

2. いちごクリームパイのフィリングを作る。小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを入れて混ぜる。

3. ミックスベリーパイのフィリングを作る。小さめのボウルにラズベリーを入れてフォークでつぶす。ブルーベリー、レモン汁、砂糖、レモンの皮を加えてよく混ぜる。

4. (3)をパイシートの長方形2つの真ん中に載せる。

5. 3つ目と4つ目の長方形にチョコレートスプレッドを塗り、バナナのスライスを載せる。

6. 5つ目と6つ目の長方形に(2)を塗り、いちごを載せる。

7. 7つ目と8つ目の長方形にはりんごのスライスを並べ、シナモンとブラウンシュガーを振りかける。

8. オーブンを200˚Cに予熱しておく。

9. パイに塗る卵液を作る。小さめのボウルに卵と水を混ぜ合わせる。刷毛でパイ生地の折線に沿って塗る。もう2枚目のパイシートを上から被せ、折線に沿ってフィリングの周りの生地を押す。

10. ピザカッター、または包丁で折線に沿って切る。縁にフォークを押し付けて真ん中に穴を3-4ヶ所開ける。表面に卵液を塗る。

11. オーブンで25分焼く。焼き色がついたら取り出し、5分冷ます。

12. トッピング用のクリームを作る。ボウルに粉砂糖、牛乳、バニラエクストラクトを入れ、滑らかになるまで混ぜる。

13. クリームを絞り袋に入れる。パイの表面をクリームでデコレーションしたら、完成！

===

Sheet Pan Stuffed Pastry Pockets
Servings: 8

INGREDIENTS
¼ cup all-purpose flour (30 g), for dusting
2 sheets puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water or milk

GLAZE
1 cup powdered sugar (120 g), sifted
1 tablespoon milk
¼ teaspoon vanilla extract

STRAWBERRIES ‘N’ CREAM FILLING
¼ cup cream cheese (55 g), softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced

VERY BERRY FILLING
⅓ cup raspberry (40 g)
⅓ cup blueberry (35 g)
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest

CHOCOLATE BANANA FILLING
¼ cup chocolate hazelnut spread (75 g)
1 banana, sliced

APPLE PIE FILLING
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon

PREPARATION
1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.

2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.

3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.

4. Spoon the berry mixture over the center of 2 of the 8 rectangles.

5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.

6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.

7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.

8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.

10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.

11. Bake for 25 minutes, or until golden brown.

12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.

13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.

14. Enjoy!

#TastyJapan

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Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

chocolate cream cheese glaze 在 Tasty Japan Youtube 的最佳解答

By Tasty Japan

2020-07-26 10:00:04 有 29,704 人看過有 783 人喜歡

チーズケーキにつやつやミラーグレーズをかけて…
まるで小宇宙のような、美しいチーズケーキの完成です。
お店のケーキと引けを取らないビジュアル！ぜひ挑戦してみてくださいね♪

ギャラクシーチーズケーキ
直径7cmドーム型 6個分

材料：
■レアチーズケーキ
クリームチーズ（室温に戻す） 150g
グラニュー糖 30g
ヨーグルト（無糖） 100g
生クリーム 80ml
レモン汁小さじ1
ゼラチン 5g
水大さじ2
ビスケット 6枚

■ミラーグレーズ
ホワイトチョコレート（刻む） 150g
グラニュー糖 100g
練乳 100g
水 70ml
ゼラチン 10g
水大さじ2
食用色素（青・水色）適量
銀粉適量
作り方：
1.レアチーズケーキを作る。生クリームはハンドミキサーでとろりとするまで泡立てる。
2.別のボウルにクリームチーズを入れてゴムベラでなめらかになるまで練り混ぜる。砂糖を加えてさらに混ぜ、ヨーグルト、(1)、レモン汁を加えて混ぜ合わせる。
3.ゼラチンを水に振り入れてふやかし、600Wの電子レンジで10秒ほど温めて液状にし、(2)に加えて混ぜる。
4.シリコン型に等分に流し入れ、ビスケットをのせ、冷凍庫で冷やし固める。食べる2〜3時間前に型から外し、冷蔵庫で解凍する。
5.ミラーグレーズを作る。ゼラチンを水に振り入れてふやかし、600Wの電子レンジで20秒ほど温めて液状にする。
6.鍋にグラニュー糖、練乳、水を入れてかき混ぜ、中火にかける。沸騰直前に火からおろし、(5)のゼラチン液を加えて混ぜる。
7.ボウルにホワイトチョコレートを入れて(6)を加え、泡立て器でなめらかになるまで混ぜ、ザルで濾して2等分にする。
8.片方に青の食用色素を加えて混ぜ、もう片方に水色の食用色素を加えて混ぜる。水色の液を青色の液に加えてスプーンでマーブル状に色付けし、とろみが付くまで粗熱を取る。
9.(4)のケーキに(8)をかける。仕上げに銀粉を散らしたら、完成！

===

Here is what you'll need!

---

Galaxy Cheesecake
Servings:6(7cm dome silicone mold)

INGREDIENTS
■No-bake cheesecake
150g cream cheese (at room temperature)
30g granulated sugar
100g yogurt (unsweetened)
80ml fresh cream
1 teaspoon lemon juice
5g gelatin
2 tablespoons water
6 biscuits

■Mirror glaze
150g white chocolate (chopped)
100g granulated sugar
100g condensed milk
70ml water
10g gelatin
2 tablespoons water
Some food coloring (blue, light blue)
Some edible silver powder

PREPARATION
1. To make no-bake cheesecake, whisk fresh cream to very soft peaks.
2. In separate bowl, stir cream cheese until smooth with a rubber spatula. Add sugar, yogurt, fresh cream (1) and lemon juice and combine.
3. Dissolve gelatin in water, microwave at 600W for 10 seconds to liquefy. Pour into cream mixture (2).
4. Pour the cream into silicon molds, place biscuits, and freeze. Move to refrigerator a few hours before serving to unfroze.
5. To make mirror glaze, dissolve gelatin in water, microwave at 600W for 20 seconds to liquefy.
6. Heat granulated sugar, condensed milk and water in a pan over medium heat. Remove the pan from the heat right before boiling. Add gelatin (5) and mix.
7. In a bowl, whisk white chocolate and (6) until smooth. Pour through a fine mesh strainer in a larger bowl to completely smoothen. Divide into two bowls.
8. Color one bowl of the chocolate with blue food coloring, and the other with light blue. Pour light blue chocolate into the blue one. Using a spoon, stir to make marble pattern. Let cool until thicken.
9. Pour marble chocolate (8) over cheesecakes (4). Sprinkle with edible silver powder.
10. Enjoy!

---

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chocolate cream cheese glaze 在 Saturn Kitchen Youtube 的最讚貼文

By Saturn Kitchen

2019-12-28 23:00:16 有 11,262 人看過有 180 人喜歡

This is official Saturn Kitchen Channel🍳Please subscribe to support me. Thank you!
Facebook🍳https://pse.is/KPQJS
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【Type款式】
今天用偷懶的方式製作兩款鏡面蛋糕
👉銀河款Galaxy
👉大理石款Marble

【Recipe準備材料】
半徑6cm半圓模具Round mold 1組

-Cake蛋糕體-
市售choco pie(非業配) 6片

-Cookie Bottom消化餅乾底-
消化餅Digestive Cookies 70克
融化奶油Melting butter 30克

-Mousse慕斯1-
奶油乳酪Cream cheese 140克
糖 Sugar 75克
吉利丁粉 Gelatin powder 7.5克
oreo碎片 5片

-Mousse慕斯2-
鮮奶油 Heavy Cream 150克
糖 Sugar 75克

-Mirror Glaze sauce鏡面-
葡萄糖/玉米糖漿Glucose syrup 120克
白巧克力White Chocolate 150克
吉利丁粉Gelatin powder 10.5克
煉乳Condensed milk 105克
水Water 90克
糖Sugar 135克

#SaturnKitchen #ASMR #Mirror Glaze Chocolate Cake
【Trans】
1.鏡面蛋糕
2.ミラーグレーズチョコレートケーキ
3.Ayna Sırlı Çikolatalı Kek
4.Mirror Glaze Chocolate Cake
5.مرآة الصقيل كعكة الشوكولاته
6.เค้กช็อคโกแลตเคลือบกระจก
7.Kue Coklat Mirror Glaze
8.Зеркальная глазурь Шоколадный торт
9.Bánh sô cô la tráng men
10.Spiegelglasur-Schokoladenkuchen
11.거울 유약 초콜릿 케이크

【怎麼做】
-消化餅底-
1.消化餅乾打碎加入融化奶油
-慕斯1-
1.用模具塑形成圓形底，放入冰箱冷凍
2.奶油乳酪室溫變軟後加入糖打發
3.吉利丁粉加入熱水融化
4.融化後加入奶油乳酪中攪拌之後加入oreo碎片
-慕斯2-
1.鮮奶油加入糖打發

＊混合慕斯1及慕斯2就完成慕斯部分
＊將混合後的慕斯倒入模具
＊加入choco pie當作內餡蛋糕體放入『冷凍至少4小時』

-鏡面醬-
1.吉利丁粉加入熱水融化
2.在鍋內加入葡萄糖漿、水、糖以及煉乳
3.小火加熱至冒泡約105度
4.沸騰後倒入白巧克力中攪拌
5.再倒入融化的吉利丁
6.再來就可以進行調色的動作！

＊鏡面淋醬秘笈＊
＊淋醬溫度保持在30-35度最佳
＊最好用篩網過濾一次
＊蛋糕冷凍拿出來就馬上要淋鏡面
＊淋完之後放冷藏保存

Other channel:
Hidamari Cooking: https://www.youtube.com/channel/UCcp9...
Chocolate Cacao チョコレートカカオ: https://www.youtube.com/channel/UCqze...
Tasty: https://www.youtube.com/channel/UCJFp...
EMOJOIE CUISINE: https://www.youtube.com/channel/UCdSu...
Cooking tree 쿠킹트리, 한세HANSE, 李子柒 Liziqi, Les sens ciel, 꿀키honeykki.

SaturnKitchen ASMR Mirror

Saturn Kitchen

About author

Welcome to Saturn Kitchen

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