And so Dairy & Cream made some Blueberry & Cream Cookies (adapted from original recipe by the famous Momofuku's Milk Bar)....what I like best about the recipe is the incorporation of MILK CRUMBS!! 😋 of course that means double the baking work but also double the satisfaction✌️ Hehe maybe next time I should create a unique dairy and cream cookie yeah? (Pardon for the word pun)
[Dried blueberries from Gardenpicks]
http://www.dairycream.blogspot.sg/2015/06/garden-picks-sg-tasty-soy-crisps-and.html
同時也有10部Youtube影片,追蹤數超過1萬的網紅Rasaflix,也在其Youtube影片中提到,Suka makan snek yang dipenuhi rasa coklat ? Hah, cuba resepi ni. Campuran coklat, marshmallow dan bertih beras memang superb! Memang tak cukup sebalan...
「milk bar cookies recipe」的推薦目錄:
- 關於milk bar cookies recipe 在 Dairy & Cream Facebook 的最讚貼文
- 關於milk bar cookies recipe 在 Rasaflix Youtube 的最佳貼文
- 關於milk bar cookies recipe 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文
- 關於milk bar cookies recipe 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
- 關於milk bar cookies recipe 在 Pro Baking Tips From Christina Tosi, Chef And Owner Of ... 的評價
milk bar cookies recipe 在 Rasaflix Youtube 的最佳貼文
Suka makan snek yang dipenuhi rasa coklat ? Hah, cuba resepi ni. Campuran coklat, marshmallow dan bertih beras memang superb! Memang tak cukup sebalang kalau makan..
Resepi Milo Rice Bar Berbadam, Penyedap Selera Sepanjang Bekerja Dari Rumah
//Bahasa Melayu
--------------------------------------------------------------------------------------------
Resepi Milo Rice Bar Berbadam
Bahan-bahan
90 gm mentega
1 cawan serbuk Milo
120 gm marshmallow
100 gm bertih beras
15 gm susu pekat
30 gm badam (dihancurkan)
100 gm coklat putih
2 sb minyak jagung
50 gm coklat susu coin
Cara memasak
1. Cairkan mentega pada suhu sederhana. Kemudian, masukkan susu pekat dan kacau sebati.
2. Tambahkan serbuk Milo dan teruskan mengacau sehingga sebati.
3. Masukkan pula marshmallow dan kacaunya hingga cair.
4. Kemudian, masukkan bertih beras dan badam yang telah dihancurkan.
5. Kacau seketika dan tuangkan campuran tersebut ke dalam loyang empat segi yang telah dialas baking paper. Tekan sedikit supaya campuran menjadi padat dan biarkan seketika.
6. Seterusnya, cairkan coklat putih di dalam microwave selama 30 saat. Keluarkan dan tambahkan minyak jagung. Kacau seketika dan masukkan semula ke dalam microwave sehingga semuanya larut.
7. Tuangkan coklat putih ke atas permukaan rice bar yang telah set. Selepas itu, taburkan kepingan badam di atas. Biarkan coklat putih set sepenuhnya.
8. Cairkan pula coklat susu coin sehingga larut dan corakkan di atas permukaan coklat putih menggunakan piping bag. Biarkan set di dalam peti ais.
9. Keluarkan Milo Rice Bar daripada loyang dan potong mengikut saiz kesukaan masing-masing.
10. Milo Rice Bar Berbadam siap untuk dihidangkan.
//English
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Crunchy Almond Milo Rice Bar Recipe, Perfect Snack During Work From Home
In love with chocolaty snacks? Hah, you should try this recipe. The combination of chocolate, marshmallows and rice bubbles is really superb! One is never enough!
Almond Milo Rice Bar Recipe
Ingredients
90 gm butter
1 cup of Milo powder
120 gm marshmallows
100 gm rice bubbles
15 gm condensed milk
30 gm almonds
100 gm white chocolate
2 tbsp corn oil
50 gm milk chocolate coins
Cooking methods
1. Melt butter over low heat. Then, put in condensed milk and stir well.
2. Add Milo powder and keep stirring until all combine.
3. Then, add marshmallow and stir until nicely melted.
4. Put in rice bubbles and almond chunks.
5. Keep stirring until well combined and pour the mixture into a square mold that has been layered with baking paper. Press down the mixture till flat and let them set aside.
6. After that, melt white chocolate in the microwave for 30 seconds. Take them out and add corn oil. Stir well and reheat in the microwave until everything is dissolved.
7. Pour the white chocolate on top of the rice bar and let them set. Then, sprinkle some almond flakes on top.
8. Next, melt the milk chocolate coins and drizzle them on top of the white chocolate layer. Chill in the fridge for a while.
9. Once set, take out the Milo rice bar and cut it into the desired sizes.
10. Crunchy Almond Milo Rice Bar is ready to be served.
Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net
#resepirasaflix #miloricebar #ricebar #coklatcrispybar #crispybar #chocolate #marshmallow #coklat #resepi #sneksedap #snekviral #resepisnek #snackrecipe
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#mr_lovva #nntaca #kdboom #fightingrose
milk bar cookies recipe 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文
#Giant #Popsicle #Cake #Recipe #ASMR #OddlySatisfying #音フェチ
In Japan Meiji has a product called kakuten-bou ice soda, similar to the Creamsicle popsicle sold overseas. We decided to make a super-sized version!
http://catalog-p.meiji.co.jp/products/sweets/icecream/010505/4902705011939.html
The stick is actually a cookie! It's so big, that we recommend slicing it up and sharing it with friends and family.
Recipe: (1 liter milk carton for one bar)
1. Add 10 gm of blue Hawaiian syrup to 75 gm of sugar cider.
2. Pour in 1 to a one liter milk carton
3. Place it on its side and freeze for one hour. It takes about two hours to harden
4. Make 1 again and pour into 3. Place it on it side again, this time the opposite side and refreeze
5. make 1 again and pour 70 gm of it into 3. Place it on its side and freeze
6. Repeat 5 again to make four sides for the soda ice.
7. Make a soda ice mix using half of the portions for 1. Put 35 gm of it into 6, this time while the carton is standing.
8. Put 15 gm of sugar into two eggs and whip well on a vessel heated in warm water at about 50 degrees to making a foam. Take out the eggs from the vessel once they are warm.
9. add 15 gm of sugar to 135 gm of fresh cream. Add a few drops of vanilla essence and make a foam. Make it so that it's a little harder than 8.
10. break 9 down to portions of one-third each and add to 8. Mix quickly so that the foam doesn't disappear.
11. Pour 10 into 7 and freeze.
12. After an hour, insert the cookie into the bar. Cookies that are about 2 cm wide would be the most suitable size.
13. After 3 hours, tear the milk carton and take out the ice cream bar.
14. It's really filling because it's so big. It's not too sweet so you could add more sugar according to your preference (up to 45 gm).
明治の「角10棒アイスソーダ」というのがありますが「これ、でっかく作れるかも」と思ったのでやってみました。http://catalog-p.meiji.co.jp/products/sweets/icecream/010505/4902705011939.html ソーダアイスの中にバニラアイスを入れた、でっかいアイスバー。棒はダミーのクッキーです。これで切り分けて食べられます。大きいからね、みんなで食べてね。
*レシピ*(1リットル用の牛乳パック 1個分)
1.ブルーハワイシロップ 10gに加糖サイダー 75gを入れる。
2.よく洗った、1リットル用の牛乳パックに1を流し入れる。
3.倒して冷凍する。2時間弱で固まる。
4.1を再度作り、3に流し込み、反対側面に倒して冷凍する。
5.1を再度作り、3に70g分 流し込む。倒して冷凍する。
6.5を再度繰り返し、4面のソーダアイスの壁を作る。
7.1の半量でソーダアイス液を作り、6に35g分 流し込み、今度は立てて冷凍する。
8.卵 2個に砂糖 15gを入れ、50度はどの湯煎にかけながらしっかりと泡立てる。途中、卵が人肌に温まったら湯煎から外してよい。
9.冷やしておいた、生クリーム 135gに砂糖 15g、バニラエッセンス 数滴を入れ泡だてる。8のより少し硬いくらいまで泡立てる。
10.9を8に1/3ずつ加え、泡を消さないように手早く混ぜる。
11.10を7に流し込み冷凍する。
12.1時間程経ったら、バーに見立てたクッキーを差し込む。2センチ幅のものがサイズ感がちょうどよい。
13.さらに3時間冷凍したら牛乳パックを破いてアイスバーを取り出す。
14.でかいから食べごたえあるよ。甘さ控えめのできあがりなので、バニラアイスの砂糖をお好みで増やして(〜45gまで)作ってください。
milk bar cookies recipe 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
#TrickRecipes #Chocolate #Bar #Ganache #Recipe #ASMR #OddlySatisfying #なんちゃって
We tried making this recipe and the chocolate bar shape is cute. As it is eaten cool like a rich ganache, it is perfect for the summer. But the trick is chocolate agar-agar!
Recipe
1. Lightly oil the mold with vegetable oil.
2. Combine and mix 50 g of cocoa powder, 30 g of cake flour and 60 g of sugar.
3. Pour in 200 ml of milk and mix.
4. In a pot, mix in 400 ml of milk and two teaspoons of agar-agar powder.
5. Heat step four's mixture on a low flame while mixing.
6. Allow to boil for 30 seconds while mixing.
7. Turn off the flame temporarily and mix in step three's mixture.
8. Heat the combined mixture once more on a low flame and allow to boil for 30 seconds while mixing.
9. Pour into the mold from step one. You can layer in cookies, sponge, etc. as desired.
10. When the mixture has cool down, place in the refrigerator. It will harden even at room temperature.
11. Now it is ready. It looks like a solid chocolate bar after you firmly pull it out from the mold, right? Please sugar to taste. It is moderately sweet.
チョコレートバーの型がかわいくて、作ってみたレシピです。冷たくして食べる濃厚な生チョコみたいなので、夏にぴったりです。要は、チョコレート寒天ですけどね。
*レシピ*
1.型に薄く植物油を塗る。
2.ココアパウダー 50g、薄力粉 30g、砂糖 60gを合わせて混ぜる。
3.牛乳 200gを入れ混ぜる。
4.鍋に牛乳 400gと粉寒天 小さじ 2を入れ混ぜる。
5.4を混ぜながら弱火にかける。
6.混ぜながら30秒ほど沸騰させる。
7.いったん火を止め、3を加え混ぜる。
8.再び混ぜながら弱火にかけ、30秒ほど沸騰させる。
9.1に流し込む。間に好みのクッキーやスポンジなどを挟むのもいいですよ。
10.粗熱が取れたら冷蔵庫で冷やす。常温でも固まります。
11.でけた。しっかりと型取りできるから一見、固いチョコレートバーみたいでしょ?お好みで砂糖の量を増やしてください。甘さ控えめです。
milk bar cookies recipe 在 Pro Baking Tips From Christina Tosi, Chef And Owner Of ... 的美食出口停車場
Pro Baking Tips From Christina Tosi, Chef And Owner Of Milk Bar Chocolate Chip Marshmallow. BuzzFeed ... Momofuku Milk Bar | Cornflake Cookie Recipe. ... <看更多>