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

KEK KARAMEL TEMBIKAI
KARAMEL @ GULA HANGUS

-3 sudu besar gula kastor
* masukkan dlm loyang saiz 8x3,masak diatas api sehingga menjadi gula hangus..masukkan loyang 8 inci td ke dlm loyang 10 inci, Ketepikan..

PUDING

- 1 cawan susu cair
-3/4 cawan susu pekat manis
-1 sudu kecil esen vanilla
-3 biji kuning telur
- 2 biji telur( putih & kuning)
*kacau semua sebati ( guna whisk).. Kemudian tapis, masukkan dlm loyang berisi gula hangus td

KEK

Meringue
-6 biji putih telur
-1/2 cawan gula kastor
-1sudu kecil cream of tartar
* pukul guna mixer bahan2 meringue sehingga bertanduk.. Ketepikan dulu..

Adunan kuning telur

-1+1/2 cawan tepung gandum
-1 sudu kecil baking powder
* Ayak ye tepung gandum & baking powder

-3 biji kuning telur
-1/4 cawan gula kastor
-1/2 cawan air
-1/4 cawan minyak masak
-2 sudu besar susu pekat manis
* satukan gula,telur,minyak, air & susu pekat..pukul sehingga gula hancur
*masukkan tepung yg di ayak td.. Kacau sebati..
* kaup balik adunan meringue ke dlm adunan kuning telur( 3 Kali masukkan meringue)
*kemudian bahagi kpd:
1-1 sudu besar diwarnakan hitam
2-2 sudu besar diwarnakan hijau gelap (dark green)
3-2 senduk diwarnakan hijau epal
4-1senduk diwarnakan putih ( nk warnakan hijau semua pun boleh??)
5-adunan selebihnya diwarnakan merah ( bright red)

Caranya buat corak tembikai..

1.tuang adunan hijau gelap diatas adunan puding td..tuang di tepi2 loyang,
2.tuang adunan hijau epal ditengah2 loyang,
3.tuang adunan putih ditengah2 loyang, di atas adunan hijau epal td
4.tuang sedikit adunan merah
5-buat bentuk lingkaran diatas adunan merah (guna adunan hitam td..
6-paipkan adunan merah diatas corak lingkaran td.. Paip sehingga menutupi lingkaran itu..
7-ulang lg membuat lingkaran sehingga adunan habis..

- panaskan oven suhu 180¡ãselama 15 minit
- masukkan kek ke dlm oven, tuang air panas ke dlm loyang,
- Bakar api bawah dahulu selama 1 jam
-selepas itu, tukar pula api atas bawah, bakar lagi 25-30 minit
-Apabila kek dh masak, ttup suis oven, biarka

【最新食譜：朱古力咖啡戚風蛋糕】

每次做朱古力戚風蛋糕都出現消泡情況嗎？試吓EC分享嘅小貼士，睇吓幫唔幫到手！入面仲有徒手脫模示範video哦

👇👇食譜連結👇👇
https://wp.me/p5iSa0-1YI

Ada ke peminat kek karamel pelangi ni?🤔🤔

UPDATE RESEPI ~ Ira buat ni versi kurang manis ye.. rse ok just nice..

A) KARAMEL
- 2 1/2sb gula halus
Ratakan & cairkan gula dalam loyang size 8 hingga sedikit perang. Kemudian biarkan.

😎 PUDING
- 3/4 cwn ssu pekat
- 1 cwn susu cair
- 3 biji telur kuning
- 2 biji telur ( putih + kuning )
- 1 penutup esen vanila
pukul telur sebati, masukkan susu cair, susu pekat dan esen.. kacau rata (lembut2 je eh nnti puding x cantik.. lepas tu tapis ats karamel td..

C) MERINGUE
- 6 biji telur putih
- 1sk cream of tartar
- 1/2 cwn gula galus
makesure bekas kering(x lembap @ ad air).. mix high speed hingga bertanduk.. kalau terbalikkan bekas adunan x jatuh tu maknanya jadi laa tu😆

D) KEK
- 3 biji kuning telur
- 1/2 cwn gula halus
- 1/2 cwn air
- 1/4 cwn minyak jagung/masak
- 1 penutup esen vanila
- 2sb susu pekat
mix hingga adunan berbuih.. masukkan 👇🏻👇🏻
- 1 1/2 cwn tepung gandum
- 1sk baking powder
** ayak dlu.. pastu mix sebati..

KEK + MERINGUE 👇🏻👇🏻
- masukkan sesenduk meringue, kaup balik je.. pastu masukkan lagi, kaup balik jgk smpai habis.. kaup balik tu lembut2 je bg sebati..
- Asingkan dlm bekas dan letak pewarna kegemaran uolss..
- Lapis ats puding tadi.. dont worry kek akn terapung. Lapis sampai siap..
- Ira kukus 40 minit api sederhana..

P/s : makesure bekas2, sudu2 smua tu kering.. jgn basah ea.. kalau x jgn menyesal tgk kek nanti😂😂

Credit : Nurul Shafira

濃厚な生クリームとさっぱりしたヨーグルトクリームのコンボが幸せしか生まない…

バナナのコクも相まって、甘さのバランスが完璧！甘党じゃなくてもペロッと食べられちゃいます◎

ぜひ作ってみてくださいね♪

米粉のダブルクリームパンケーキ
2人分（直径15cmスキレット）

材料：
米粉　100g
全卵　2個
卵白　1個分
グラニュー糖　大さじ1
牛乳　90ml
ベーキングパウダー　小さじ1/2
バター（室温に戻しておく）15g

バナナ（輪切り）1本
生クリーム　160ml
グラニュー糖　20g
水切りヨーグルト（又はギリシャヨーグルト）60g
フリーズドライラズベリー（細かく砕いておく）適量

作り方：
1.スキレットにバターを塗る。

2.オーブンを200℃に予熱しておく。

3.ボウルに卵白を入れ、ツノが立つまで混ぜてメレンゲを作る。

4.別のボウルに、全卵、グラニュー糖を入れ、しっかりと混ぜ、牛乳を加えて全体をよく混ぜる。

5.米粉を3回に分けて入れ、都度よく混ぜ、ベーキングパウダーも入れ、しっかりと混ぜる。

6.(5)に、(3)のメレンゲを入れ、数回ふんわりと切り混ぜる。

7.(1)のスキレットに生地を流し入れ、200℃のオーブンで30分〜40分加熱する。

8.ボウルに、生クリーム、グラニュー糖を入れ、ツノが立つまでホイップする。

9.(8)の半量を別のボウルに分け、水切りヨーグルトを加え、再度ホイップする。

10.焼きあがった(7)の粗熱が取れたら、2種のホイップを盛り、バナナをのせ、フリーズドライラズベリーを散らして完成！

===

Skillet pancake made with rice flour
Servings: 2 (15cm skilet)

INGREDIENTS
100g rice flour
2 eggs
1 egg white
1 tablespoon granulated sugar
90ml milk
1/2 teaspoon baking powder
15g butter (at room temperature)

1 banana (sliced)
160ml heavy cream
20g granulated sugar
60g strained yogurt (or greek yogurt)
Some freeze dried raspberries (crushed)

PREPARATION
1. Apply butter to the skilet.

2. Preheat the oven to 200℃ (392°F).

3. To make meringue, whisk egg white to firm peaks.

4. Mix eggs and granulated sugar in a bow. Add milk and mix.

5. Add rice flour into the bowl (3 separate times), mix well every time you add rice flour. Add baking powder.

6. Add meringue (3) into the bowl (5). Mix just to combine.

7. Pour the batter (6) into the skillet (1). Bake in the oven for 30 to 40 minutes. Let cool when it is done.

8. Whisk heavy cream and granulated sugar to firm peaks.

9. Divide the whipped cream (8) into 2 bowls. Add strained yogurt into one of them and whip well.

10. Put whipped cream and yogurt cream on the pancake. Place banana slices on top. Sprinkle some freeze dried raspberries on yogurt cream.

11. Enjoy!

#TastyJapan

#レシピ

MUSIC
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濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
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↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes