เปลี่ยนนมเป็นวิปครีม ทำเองได้ง่ายๆ ใช้วัตถุดิบแค่ 3 อย่าง/ Turn milk to Whipped cream 3 ingredients | heavy cream คือ

เปลี่ยนนมเป็นวิปครีม ทำเองได้ง่ายๆ ใช้วัตถุดิบแค่ 3 อย่าง/ Turn milk to Whipped cream 3 ingredients


นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูความรู้เพิ่มเติมที่นี่

วัตถุดิบ 3 อย่าง ;
1. นมไขมันเต็ม 500 กรัม
2. แป้งข้าวโพด 15 กรัม ( 1 ช้อนโต๊ะ )
3. น้ำตาลไอซิ่ง 15 กรัม ( 1 ช้อนโต๊ะ )
3 Ingredients ;
1. Full fat milk 500 g.
2. Corn starch 15 g. ( 1 tbs. )
3. Icing sugar 15 g. ( 1 tbs. )

เปลี่ยนนมเป็นวิปครีม ทำเองได้ง่ายๆ ใช้วัตถุดิบแค่ 3 อย่าง/ Turn milk to Whipped cream 3 ingredients

눈사람 우유 케이크 만들기 (스위스 머랭 버터크림) : Snowman Milk Cake (Swiss Meringue Buttercream) Recipe | Cooking tree


눈사람 얼굴을 한 겨울 느낌의 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡

눈사람 얼굴을 한 겨울 느낌의 케이크를 만들었어요~
스위스 머랭 버터크림에 연유를 넣어 고소하게 우유 맛이 나서 케이크와 더 잘 어울리는 것 같아요.
크림을 조금 덜어 스프링클을 넣고 섞어 중간에 샌드 했는데 자르면 알록달록하게 보여 더 귀여운 느낌이 나고 크림을 먹을 때 스프링클이 톡톡 씹히는 식감도 재미있더라구요.
시트에도 우유를 듬뿍 발라 촉촉하고 부드럽답니다.
케이크를 조금 잘라내고 세워 더 입체적인 느낌이 나서 눈사람 얼굴이 잘 표현되는 것 같아요.
케이크 뒷면은 바로 드실 거라면 아이싱하지 않아도 괜찮을 것 같고 선물하거나 보관했다 드시려면 크림을 살짝 발라 마무리하시면 좋을 것 같아요.
즐겁게 시청하세요~♬ Enjoy~

▶재료
달걀 4개 (약 200g)
설탕 100g
바닐라익스트랙 3g
무염버터 30g
우유 40g
박력분 110g
달걀흰자 60g
설탕 60g
소금 0.5g
바닐라익스트랙 3g
무염버터 200g
연유 60g
생크림 50g
스프링클 50g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 바닐라익스트랙을 넣고 섞으며 온도를 40도 정도까지 올린다.
2. 냄비에서 볼을 내리고 무염버터와 우유가 담긴 볼을 올려 녹인다.
3. 달걀 혼합물을 휘핑해 곱고 풍성한 거품을 만들고 박력분을 체 쳐 넣고 섞은 뒤 반죽의 조금을 녹인 무염버터 혼합물에 넣고 섞는다.
4. 섞은 것을 본 반죽에 넣고 섞은 뒤 18cm 틀에 반죽을 붓고 170도 예열한 오븐에서 37분 정도 굽고 틀에서 꺼내 식힌다.
5. 식힌 시트의 윗면, 밑면을 잘라내고 3장으로 슬라이스한 뒤 15cm로 자른다.
6. 달걀흰자에 설탕, 소금을 넣고 섞고 끓인 물이 담긴 냄비 위에 볼을 올려 온도를 68~70도 정도가 될 때까지 저으며 중탕한다.
7. 냄비에서 볼을 내려 뿔이 생길 때까지 휘핑하고 바닐라익스트랙을 넣고 실온에 두어 말랑해진 무염버터를 조금씩 나눠 넣고 충분히 휘핑한다.
8. 연유를 넣고 섞고 생크림을 넣고 부드러워질 때까지 휘핑하고 크림의 조금을 다른 볼에 덜어 스프링클을 넣고 섞는다.
9. 시트 1장을 돌림판에 올리고 우유를 듬뿍 바른 뒤 스프링클을 섞은 크림을 바르고 다른 시트를 올린다.
10. 한번 더 반복해 쌓고 옆면과 윗면의 크림을 정리 한 뒤 냉장실에서 1시간 정도 굳힌다.
11. 남은 흰크림을 케이크 전체에 매끄럽게 바르고 윗면에 초콜릿, 식용색소를 넣고 색을 낸 버터크림, 초코펜을 이용해 눈사람 얼굴을 그리고 냉장실에서 30분 정도 굳힌다.
12. 케이크 밑을 조금 잘라내고 케이크를 옆으로 세운 뒤 남은 크림에 식용색소를 넣어 색을 낸 크림으로 장식해 마무리한다.
▶Ingredients
4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
110g Cake flour
60g Egg white
60g Sugar
0.5g Salt
3g Vanilla extract
200g Unsalted butter
60g Condensed milk
50g Heavy cream
50g Sprinkle

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시청해주셔서 감사합니다~♥
Thank you for watching~

▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don’t run the Second Channel.
눈사람 스위스머랭버터크림 버터크림케이크

눈사람 우유 케이크 만들기 (스위스 머랭 버터크림) : Snowman Milk Cake (Swiss Meringue Buttercream) Recipe | Cooking tree

Trick Recipes: Ice Cream Cupcakes なんちゃってアイスクリーム レモンアイス チョコミントアイス


With summer just around the corner, nothing hits the spot more than a cold, sweet ice cream cone. Or so you thought, until you realize that ice cream cone is actually a cupcake! (but with a mouth full of our delicious frosting, you don’t really care) Available in lemon and mint chocolate chip!Also check the community tab https://www.youtube.com/user/mosogourmet/community
For more Trick Recipes, subscribe to our channel:
http://www.youtube.com/playlist?list=PLruBbJofuliOdelvbl_bf1ESjmBzqhpIX
ツイッター https://twitter.com/mosogourmet
ニコニコ動画 http://www.nicovideo.jp/user/11111118/video
いたずらゴコロたっぷり しかも、食べて もちろん おいしい
\”なんちゃってアイククリームカップケーキ\”のレシピです。
レモンとチョコミントのアイスクリームに見えるかな?
このカップケーキの生地は、
Smooch Gummy Candy Cupcake
→http://www.youtube.com/watch?v=cmp5B_4VtCo
Tiny Christmas Tree Cupcake
→http://www.youtube.com/watch?v=rFTH5k9OkAY
と同じです。万能な生地でオススメです。
コミュニティタブもチェック https://www.youtube.com/user/mosogourmet/community
Recipe
Ice Cream Cone Cake
1. Preheat oven to 160℃(320°F)
2. Put two room temperature eggs into a mixing bowl and beat with a whisk or mixer until frothy
3. Gradually add in 60g of powdered sugar into bowel, mixing continuously until thick
4. Gradually sift in 60g of flour and mix with a rubber spatula
5. Mix in 15g of melted butter
6. Pour batter into ice cream cones and bake for 15 minutes
Check if the cake is done by inserting a toothpick in the center. If it comes out clean, it’s done!
Ice Cream Frosting (Makes 3~4 scoops)
1. Make meringue by adding 10g granulated sugar to 50g of egg white and beat on medium speed until soft peaks form.
2. In a pot, add 70g granulate sugar, 20ml water and set to medium, heating until it forms a thin syrup.
3. Gradually add syrup from 2 to the meringue and beat on medium speed until stiff peaks form.
4. In a sperate bowl, cream 200g room temperature unsalted butter, add in 1/3 of the meringue and mix in with a rubber spatula.
5. Gradually add the rest of the meringue and mix well until soft.
6. Add color to the butter cream. To make the lemon ice cream frosting, use yellow food coloring and lemon peel. To make the mint chocolate, use green food coloring and add chocolate chips.
7. Scoop frosting onto ice cream cone cakes and you’re done!
レシピ
まずは、アイスクリーム用コーンカップにカップケーキを作ります。
1.ボウルに常温に戻した卵2個を入れ、泡だて器で混ぜる。
2.粉砂糖60gを3回に分けて加え、スジが書けるくらいまで混ぜる。
3.ふるった薄力粉60gを3回に分けて加え、ゴムべらでふわっと混ぜる。
4.溶かしバター15gをそっと入れ混ぜる。
5.アイスクリーム用コーンカップに流し入れ、160度に予熱したオーブンで15分焼­く。
  竹串を刺して生地がつかなければ焼きあがりです。
バタークリームを作ります。
この分量で、アイスクリームディッシャー3〜4杯分できあがります。
1.卵白50gにグラニュー糖10gを加え泡立てて、メレンゲを作る。
2.鍋にグラニュー糖70gと水20ccを入れ、
  中火にかけ、少しとろみがあるシロップを作る。
3.1に2を2〜3回に分けて入れ、泡立てる。
  しっかりとしたツノが立つまで泡立てる。
4.前の晩から出しておいて、やわらかくしておいた無塩バター200gをクリーム状に­練り
  3の1/3の量を加えてゴムベラで混ぜる。
5.残りの3を加え混ぜる。
6.出来上がったバタークリームに着色する。
  今回は、レモンアイスクリームぽく黄色に着色したバタークリームには、
  レモンの皮のすりおろしを入れ
  チョコミントアイスクリームぽく緑色に着色したバタークリームには、
  チョコチップを入れました。
7.アイスクリーム用コーンカップに焼いたケーキにアイスデッシャーで
  バタークリームをのせる。
  出来上がり!
余ったバタークリームは、ホットケーキにつけて食べると最高ですよ!
なんちゃって アイスクリーム カップケーキ レシピ TrickRecipes IceCream Cupcake Recipe ASMR OddlySatisfying 音フェチ

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Trick Recipes: Ice Cream Cupcakes なんちゃってアイスクリーム レモンアイス チョコミントアイス

波兰种奶油吐司 | How to make Poolish Cream Bread


哈喽~大家好~~
今天的内容是我本人的最最最最最~~爱的波兰种奶油吐司~~想要把自己喜欢的美食分享给大家!!! 希望你们也会喜欢~~
原配方地址: https://www.xiachufang.com/recipe/102169413/

材料:
波兰种:
水 150克
高筋面粉 150克
酵母 1克
主面团
高筋面粉 350克
盐 6克
糖 78克
奶粉 20克
酵母 4克
全蛋液 2颗 约110克
淡奶油 140克
黄油 12克

Ingredients:
Poolish Starter:
Water 150 g
Bread Flour 150 g
Yeast 1 g
Main Dough:
Bread Flour 350 g
Salt 6 g
Sugar 78 g
Powdered Milk 20 g
Yeast 4 g
Egg 2 egg about 110 g
Heavy Cream 140 g
Butter 12 g

正方吐司模 | Cube Toast Mold: https://amzn.to/2IYmwHA
(我用的不是这个但很类似, not exactly what I used but similar)
长方吐司模 | Cuboid Toast Mold: https://amzn.to/2ZGkimd
(我用的不是这个但很类似, not exactly what I used but similar)
发酵桶 | Proofing Container: https://amzn.to/2YiRYEW
发酵箱 | Proofer: https://amzn.to/2UEOXkf
烤箱用石板 | Baking Stone: https://amzn.to/2Guz4oA
最好用的吐司刀 | Bread Knife: https://amzn.to/2VfI1tX
廚師刀 | Chef’s Knife: https://amzn.to/2IMBqRa

背景音樂| Music Source: https://dovas.jp/bgm/play10689.html
License: https://dovas.jp/_contents/license/
作者| Artist: https://dovas.jp/_contents/author/profile171.html

波兰种奶油吐司 | How to make Poolish Cream Bread

How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph


Ever make fresh whipped cream and have it weep liquid and eventually lose the air that’s been whipped into it? Thomas Joseph shares his technique for achieving a stabilized whipped topping, and if well covered, will keep for up to 24 hours.
Get the recipe: https://www.marthastewart.com/1529979/whippedcreamtips
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question \”What’s for dinner?\” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier.

http://www.youtube.com/user/everydayfoodvideos

How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph

นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูบทความเพิ่มเติมในหมวดหมู่Make up

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