關於 pudding cups plastic ，我們在網路上蒐集到這些相關的討論、資訊與評價

🚨VHC Hot Dog Milk Bread Recipe🚨
—————————————————
Ingredients:
• 2 1/2 cups bread flour
• 4 tbsp sugar
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1 pack of instant yeast (1/4 oz pack or about 2 tsp)
• 3 tbsp soften unsalted butter
• 3 tbsp bread flour + 1/2 cup water to make tangzhong mix
• 6 beef hot dogs
• extra bread flour for dusting
• 1 egg wash (1 egg + 1 tbsp water)

Steps:
1. Make tangzhong mix by adding bread flour and water in a small pan on medium heat. Mix well until mixture is smooth and thick like pudding. Turn off heat and set aside to cool.
2. Combine bread flour, salt, sugar, and instant yeast. Stir dry ingredients evenly.
3. Make a well in the middle and add milk, egg, butter and tangzhong mix. Knead dough for about 15 min or until dough is soft and smooth. I used my kitchen aid mixer and this helped reduced time.
4. Place dough in large, greased bowl with a plastic cover wrap on top or a damp towel.
5. Let dough rise for 1 hour in a warm area.
6. Flour surface area and divide dough into 6 equal pieces. Roll each piece into a ball and cover.
7. Work with one piece at a time. Roll out the ball into a long oval enough to cover the length of the hot dog. Place one hot dog in the center of the dough and wrap it until fully covered. Pinch to seal and roll the dough back and forth to create an even log. Place in a baking sheet with parchment paper or baking mat.
8. Repeat until all 6 hot dogs are done.
9. With a scissor (angle it to where the handle is pointing towards you), cut the dough one slice at a time. Make about 8 cuts. Do not cut through the dough.
10. For every cut you make into the dough, lift the slice up and alternate left and right to create the flower shape.
11. Let your dough rest in a warm area for 30 min.
12. Bake bread at 330F degrees until lightly golden (about 20 min). Remove from oven and brush with egg wash on just the bread part (avoid brushing it on the hot dog). Place back in the oven and bake until golden brown brown on top (about 10 min).

Enjoy! ♥️ VHC
•
Check out our story posts to see some behind the scenes with tips and tricks! #recipeshare #breadrecipe

Pandan flavored, Japanese Hokkaido milk bread recipe 🌿🍞 ———————————————— @redstaryeast @goldmedalflour
Ingredients:
• 2 1/2 cups bread flour
• 4 tbsp sugar
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1 pack of instant yeast (1/4 oz pack or about 2 tsp)
• 3 tbsp soften unsalted butter
• 2 tsp pandan extract
• 3 tbsp bread flour + 1/2 cup water to make tangzhong mix
• Extra bread flour for dusting
• 1 egg to brush on top of the dough
Steps:
1. Make tangzhong mix by adding bread flour and water in a small pan on medium heat. Mix well until mixture is smooth and thick like pudding. Turn off heat and set aside.
2. Combine bread flour, salt, sugar, and instant yeast. Stir dry ingredients evenly.
3. Make a well in the middle and add milk, egg, pandan extract, butter and tangzhong mix. Knead dough for about 20 minutes or until dough is soft and smooth.
4. Place dough in large, greased bowl with a plastic cover wrap on top or a damp towel.
5. Let dough rise for 1 hour in a warm area.
6. Flour surface area and divide dough into 8 pieces. Roll each piece into a ball.
7. Add the dough balls in a greased round pan. Place one dough ball in the middle and add the other ones around that middle ball. Try not to let them touch.
8. Cover and let the dough rise another hour in a warm area.
9. Beat one egg and brush on top of the dough.
10. Bake bread at 330 degrees until golden brown on top (approximately 30 minutes)

Homemade whipping cream:
• 1 cup of cold heavy whipping cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract
Steps:
1. Place bowl and whisk in freezer (I used an electric hand mixer. Placed the two attachments inside a metal bowl in the freezer for about 10 minutes).
2. Combine all ingredients in the bowl. Beat on high until stiff peaks.

Enjoy,
Viethomecooking ♥️
•
•
•
•
#hokkaidomilkbread #pandanbread #milkbread #breadrecipe #sweetbread #banhmingot #banhmi #softbread #killersoftbread #japanesebread #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #bakedwithlove #foodstyling #foodphoto #foodphotography #foodporn #foodie #foodlover #dailyfoodfeed #foodoftheday #fooddiary #bonappetit #ngonqua

Pandan flavored, Japanese Hokkaido milk bread recipe 🌿🍞
————————————————
Ingredients:
* 2 1/2 cups bread flour
* 4 tbsp sugar
* 1/2 tsp salt
* 1 large egg
* 1/2 cup milk
* 1 pack of instant yeast (1/4 oz pack or about 2 tsp)
* 3 tbsp soften unsalted butter
* 2 tsp pandan extract
* 3 tbsp bread flour + 1/2 cup water to make tangzhong mix
* Extra bread flour for dusting
* 1 egg to brush on top of the dough

Steps:
1. Make tangzhong mix by adding bread flour and water in a small pan on medium heat. Mix well until mixture is smooth and thick like pudding. Turn off heat and set aside.
2. Combine bread flour, salt, sugar, and instant yeast. Stir dry ingredients evenly.
3. Make a well in the middle and add milk, egg, pandan extract, butter and tangzhong mix. Knead dough for about 20 minutes or until dough is soft and smooth.
4. Place dough in large, greased bowl with a plastic cover wrap on top or a damp towel.
5. Let dough rise for 1 hour in a warm area.
6. Flour surface area and divide dough into 8 pieces. Roll each piece into a ball.
7. Add the dough balls in a greased round pan. Place one dough ball in the middle and add the other ones around that middle ball. Try not to let them touch.
8. Cover and let the dough rise another hour in a warm area.
9. Beat one egg and brush on top of the dough.
10. Bake bread at 330 degrees until golden brown on top (approximately 30 minutes)

Homemade whipping cream:
* 1 cup of cold heavy whipping cream
* 2 tbsp sugar
* 1/2 tsp vanilla extract

Steps:
1. Place bowl and whisk in freezer (I used an electric hand mixer. Placed the two attachments inside a metal bowl in the freezer for about 10 minutes).
2. Combine all ingredients in the bowl. Beat on high until stiff peaks.

Enjoy,
Viethomecooking ♥️
•
•
•
•
#hokkaidomilkbread #pandanbread #milkbread #breadrecipe #sweetbread #banhmingot #banhmi #softbread #killersoftbread #japanesebread #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #bakedwithlove #foodstyling #foodphoto #foodphotography #foodporn #foodie #foodlover #dailyfoodfeed #foodoftheday #fooddiary #bonappetit #ngonqua

いろんなベリーを食パンに染み込ませて、中にはたっぷり果実を詰め込んで、クリームを添えた最高の一品！
簡単で美味しく、見た目も美しいので、おもてなしにもオススメです。ぜひ作ってみてくださいね♪

サマープディング
8人分

材料:
ラズベリー　2カップ(250g)　＋飾り用
ブラックベリー　2カップ(300g)　＋飾り用
ブルーベリー　2カップ(400g)　＋飾り用
砂糖　1カップ(200 g)
食パン　20枚
ホイップクリーム　2カップ(100 g), 軽く甘みをつける
ミントの葉（飾り用）

作り方:
1.ラズベリー、ブラックベリー、ブルーベリーと、砂糖を中火にかけた中くらいの鍋に入れる。果実が柔らかくなり、砂糖が溶けるまで時々混ぜながら、8-10分火にかける（果実の形が崩れるほどは煮込まない）。 鍋を火から下ろす。
2.計量カップの上に目の細かいフルイをセットし(1)を濾す。漉した果汁が360mlに満たなければ、水を足す。その果汁を浅い皿に移す。漉した果汁も、果実も取っておく。
3.食パンの耳を切り取り、縦半分に切る。
4.ボウルに、フチから10cm以上余分が出るように、ラップを敷き詰める。
5.(3)の食パンを(2)の果汁に浸して、ラップを貼ったボウルに少し重ねながら敷き詰めていく。いくつかはボウルのフチからはみ出てもかまわない。側面に敷き終わったら、ボウルの真ん中にもパンを敷き詰める。
6.(2)で取っておいた果実を、スプーンでパンを敷き詰めたボウルの真ん中に入れる。ボウルのフチからはみ出させておいたパンを畳んで、果実の上にかぶせる。さらに、果汁に浸したパンで上部の真ん中も、少し重ねながら覆う。残った果汁を上から全体にかける。
7.(6)をラップで包む。小さな皿を上に置き、その上から缶を重しとして乗せる。冷蔵庫で６時間以上から一晩程度冷やす。
8.サーブする準備ができたら、乗せておいた皿と缶を外し、ラップをめくる。大皿の上に素早くプディングの入ったボウルをひっくり返す。ボウルとラップを外す。
9.プディングの上にホイップクリームとベリー、ミントの葉を飾る。
10.切り分けて、完成！

Summer Pudding
for 8 servings

Ingredients:
2 cups raspberry(250 g), plus more for garnish
2 cups blackberry(300 g), plus more for garnish
2 cups blueberry(400 g), plus more for garnish
1 cup sugar(200 g)
20 white breads
2 cups whipped cream(100 g), lightly sweetened
fresh mint, for garnish

Preparation:
1.Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
2.Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
3.Trim the crusts off the bread. Cut the bread in half down the middle.
4.Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
5.Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
6.Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
7.Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
8.When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
9.Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
10.Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

溶かしたチョコレートをプラスチックカップに流し入れて冷やすだけで、見た目も可愛いチョコカップの出来上がり♪中身はチョコレートプリンとチーズケーキの2層仕立て、トッピングをアレンジしてぜひ作ってみてくださいね！

チョコカップチーズケーキ
3人分

材料：
チョコレートプリン 3個
セミスイートチョコレート 170g
ココナッツオイル 小さじ2
クリームチーズ（室温に戻す） 225g
砂糖 50g
バニラエクストラクト 小さじ1

■トッピング
ピーナッツ（砕く）
キャラメルソース
クッキー（砕く） 50g
いちご（スライス）

作り方：
1.チョコレートプリンのカップの蓋を外し、中身をボウルに入れて冷蔵庫で冷やしておく。カップは綺麗に洗って、側面から底まで1箇所切り込みを入れ、切り口を隙間のないようにテープでとめる。

2.耐熱ボウルにセミスイートチョコレート、ココナッツオイルを入れ、600Wの電子レンジで1分加熱し、なめらかになるまで混ぜる。

3.(1)のカップに溶かしたチョコレートを注ぎ、カップを回しながら全体をコーティングし、冷蔵庫で5分ほど冷やす。

4.ボウルにクリームチーズ、砂糖、バニラエクストラクトを加えてなめらかになるまで混ぜる。

5.(3)のカップのテープをそっとはがし、中にチョコレートプリンと(4)を絞り入れる。

6.お好みで砕いたピーナッツ、キャラメルソース、砕いたクッキー、いちごをトッピングしたら、完成！
---
Chocolate Cheesecake Pudding Cups
Servings: 3

INGREDIENTS
3 chocolate pudding cups
1 cup semisweet chocolate
2 teaspoons coconut oil
8 ounces cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
Crushed peanuts, for topping
Caramel, for topping
Crushed cookies, for topping
Sliced strawberries, for topping

PREPARATION
Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
Enjoy!


#TastyJapan #レシピ

We made a cream cheese pudding that almost looks like a plastic food sample with maple syrup just being poured over. The pudding itself has maple syrup in it too, so it tastes super rich and smooth. You will probably find the spoon sticking out unnecessary (because it is!), but try thinking of it as something similar to those paper cake toppers that are also inedible. Now you don't mind it, do you?

Recipe (for 2 200ml cups of pudding and some extra--about 500ml in total)

First, let's make maple syrup cheese pudding.

1. Stir 100g cream cheese until smooth. Add 110g maple syrup and stir.
2. Add 2 beaten eggs and stir more.
3. Put 100g milk and 100g cream into a saucepan and heat it up to just below boiling point.
4. Mix 6g gelatin with 30g water. Microwave at 600w for about 30 seconds to melt the gelatin.
5. Add 4 to 3 and stir.
6. Add 5 to 2 and stir.
7. Filter 6.
8. Put the bowl it in ice water and stir until cooled and slightly thick.
9. Dip the cups in water, then pour the pudding into them.
10. Refrigerate until the pudding is set.
11. When it is set, wrap the cup with a warm cloth to serve the pudding on a plate. Put it back in the refrigerator to keep it cool.

Next, let's make the maple syrup on the top.

12. Mix 4g gelatin with 20g water. Microwave at 600w for about 20 seconds to melt the gelatin.
13. Add 12 to 65g maple syrup.
14. Put the bowl it in ice water and stir until cooled and slightly thick.
15. Take 11 out of the refrigerator. Pour 14 over it little by little and gently stick in a spoon. To make a little mound of syrup, refrigerate the pudding again and add more maple syrup on top later. If the maple syrup jelly hardens up, put the bowl in a bigger bowl of hot water to loosen it up.
16. Done and done! Hope you'll enjoy this little prank dessert!

#asmr #pudding #prank #foodsample #creamcheese #maplesyrup