關於 is white top edible ，我們在網路上蒐集到這些相關的討論、資訊與評價

Bawangchaji Malaysia - 霸王茶姬 will be adding another new seasonal flavour, Snowy Pink (玫瑰语) into the Snowy Series as White Valentine’s Day special tea on this Sunday, 14th of March 😍😍😍
.
While Malaysians are looking for reciprocal gifts, Snowy Pink (RM18.90) comes across with the strong aroma of rose as an edible option to respond to their loves.
.
Serving together with dragon fruit whipped cream and rose petals on its top. Snowy Pink is the first beverage of BaWangChaJi that combines the fragrance of tea leaves and sweet-scented flower petals. Featuring Tie Guan Yin Tea and Rose Jam as its key ingredients, it fits the brand value of bringing authentic and healthy drinks to people of all ages.
.
#BaWangChaJi
#SnowyPink

今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨

鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨

蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

香港嘅櫻花食物盛開🙄乜都係櫻花🌸
-
Café & Meal Muji都出左 2款櫻花食品（只限利舞臺分店）😂分別係櫻花白桃蛋糕同櫻花大長檸檬慕斯😆見promotion張相咁靚就唔小心狗衝左去試下🐶相同真人當然有啲出入，但賣相都唔差嘅😋
-
【 櫻花白桃蛋糕】下面都真係有白桃果肉😃但個餅底，濕嘅😨上面係櫻花粉紅色啫喱，其實說穿了只是粉紅色甜甜地嘅啫喱罷了，慕絲部分也不太滑。不要期待什麼😶也不用特意去試了☹係咪我唔好彩先咁伏🤔
-
【Sakura and white peach mousse cake】Entering the season of sakura, series of sakura-related food are flooding in town🙄. But this cake is partial failure😟it's only a cake with pink-coloured jelly and edible sakura on top🤔the mousse is not smooth enough and the crumb crust is wet lol😱the best part of it is the peach🍑is it related to my bad luck¿
=========================
Café&Meal MUJI
地址：
銅鑼灣波斯富街99號利舞臺廣場3樓
=========================
想睇翻同類型🍴👇🏼
#Snappy日式
#Snappy櫻花
#Snappy做到中產啦
#Snappy伏
想睇翻同地區🚩👇🏼
#Snappy銅鑼灣
#Snappy藍色線

見て楽しい、食べておいしいちらし寿司。
材料や飾り方次第で、いろんなスケボーがつくれちゃいます！
お子さんと一緒に作っても楽しめますよ◎
いっぱい食べて、難しい技もメイク！！
ぜひ作ってみてくださいね♪

スケボーちらし寿司
1人分

材料：
ごはん　250g
A酢　大さじ2
A砂糖　小さじ2
A塩　小さじ½

白ごま　適量
卵　1/2個
塩　適量
サラダ油　小さじ1/2
しめ鯖　適量
ガリ　適量
とびこ　適量
鯛　適量
ちくわ（2センチ角）　2本
きゅうり（5ミリ細切り）　1/2本
紅しょうが　適量
金箔　適量

作り方：
1.ボウルにAを入れ、砂糖が溶けるまでよく混ぜ合わせる。

2.ごはんに(1)をしゃもじに伝わせながら回し入れ、全体をしゃもじで切るように混ぜ、ごまを入れて混ぜる。

3.うちわであおいで水気を飛ばし、冷ます。

4.フライパンにサラダ油をひき、溶き卵に塩を加え、フライパンに流し入れる。卵の表面が固まってきたら、フライパンに蓋をして火を消し、1分置く。

5.(4)を千切りにする。

6.酢飯を弁当箱に敷き詰める。

7.(5)、がり、とびっこ、鯛、しめさばをのせる。

8.紅しょうがでYUTOの文字を作ってのせる。

9.ちくわにきゅうりを通して飾る。

10.金箔を散らしたら、完成！

===

Skateboarding with Chirashi Sushi

Servings: 1

INGREDIENTS
250g steamed rice
A
2 tablespoons vinegar
2 teaspoons sugar
1/2 teaspoon salt
Some white sesame seeds
1/2 egg
Some salt
1/2 teaspoon vegetable oil
Some vinegared mackerel (shimesaba)
Some ginger pickles (gari)
Some tobiko
Some red snapper
2 sticks chikuwa fish cake (diced)
1/2 cucumber (cut into 5mm pieces)
Some red ginger pickles (benishoga)
Some edible gold leaf flakes

PREPARATION
1. Mix all A ingredients in a bowl. Stir until sugar is dissolved.

2. Pour (1) over the rice. Stir with a rice scooper (shamoji).

3. Using a hand fan, cool the rice.

4. Put sushi rice (3) in a bento box.

5. Place egg threads (kinshitamago), ginger pickles, tobiko, red snapper sashimi, and vinegared mackerel on the rice.

6. Write “YUTO” with red ginger pickles on top.

7. Decorate with chikuwa and cucumber pieces.

8. Sprinkle with edible gold leaf flakes on top.

9. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

エクレアのレシピをご紹介します！
手作りだと難しいイメージがありますが、実はとってもお手軽に作れちゃいます♡
見た目もゴージャスなのでギフトにもおすすめです♪
ぜひ、作ってみてくださいね。

エクレア
12個分

材料：
薄力粉　130g
A無塩バター　100g
A牛乳　大さじ5
A水　70ml
卵　4個

生クリーム　100ml
ミルクチョコレート　80g
ホワイトチョコレート　10g
ドライラズベリー　適量
食用金箔　適量

ホイップクリーム 適量

作り方：
1.オーブンを220度に予熱しておく。

2.小鍋に、Aを入れ、ふつふつと沸騰するまで加熱し、火を止めて、薄力粉をふるい入れ、全体をしっかりと混ぜる。

3.再度、弱火〜中火で加熱し、全体を混ぜ、火を止める。

4.卵を溶き、4回に分けて加え入れ、その都度もったりとするまで混ぜる。

5.絞り袋に(4)の生地を入れ、クッキングシートをしいた天板に絞り出す。

6.オーブンで20分ほど焼き、焼きあがったらケーキクーラーの上で粗熱が取れるまで冷ます。

7.粗熱が取れた(6)にホイップした生クリームを絞る。

8.生クリームを電子レンジで500Wで約1〜2分温める。ミルクチョコレートの上に生クリームを注ぎ、チョコレートが完全に溶けるまで混ぜる。

9.(8)を(7)につけ、6個分にはドライラズベリー、食用金箔をちらし、残りの6個分には、ホワイトチョコをデコレーションして完成！



Eclairs 2 ways
Servings:12

INGREDIENTS
130g Soft flour
A 100g Butter
A 5 tablespoons Milk
A 70ml Water
4 Beaten eggs

100ml Heavy cream
80g Milk chocolate
10g White chocolate
Dried raspberries
Edible gold leaf

Whipped cream

PREPARATION
1. Preheat the oven to 220 degrees.

2. Put A ingredients in a small pan, heat until boiling, turn off the heat, sift in the flour, and mix everything well.

3. Heat again on low to medium heat, and continue mixing until everything is completely blended.

4. Remove from heat, and add the beaten eggs in 4 portions, mixing well every time.

5. Put the dough from (4) into a piping bag and squeeze into a baking sheet lined with parchment paper, make 12 eclairs, divided into 2 baking sheets..

6. Bake in an oven at 220 degrees for about 20 minutes, once baked remove from the oven and let them cool.

7. Put the whipped cream in a piping bag and squeeze it into the eclairs from the bottom.

8. Heat the heavy cream in the microwave at 500W for about 1~2 minutes. Pour the hot heavy cream on top of the milk chocolate and mix until the chocolate has fully melted.

9.Dip the eclairs into the chocolate mix and sprinkle 6 of them with dry raspberries and edible gold leaf, and make a decoration pattern on the remaining 6 using the white chocolate.

10. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

#Baking #Meringue #Ghost #Cloud
2013年10月に参加させていただいたネスカフェ エクセラ ふわラテの「ふわMOVIEコンテスト」。その時に作った焼きメレンゲのレシピです。シンプルな材料で、簡単なレシピですが、カリカリに焼きあがったメレンゲはおいしくて やめられないとまらない。

*レシピ*
１．ボウルに入れた卵白を、熱めのお湯
（50度くらい）で湯煎しながら泡立てる。
あれば、クリームターター（卵白1個およそ35gに対し
付属スプーン山盛り3杯）を入れる。
２．卵白の倍量の粉砂糖を加え、さらに泡立てる。
しっかりとしたメレンゲを作る。
３．色メレンゲにする場合は、食用色素を混ぜて作る。
４．３を絞り袋に入れ、オーブンシートを敷いた天板に絞り出す。
５．150度に温めたオーブンのスイッチを切り４を入れ
2時間そのまま乾燥させる。
６．再度オーブンを150度に温め、スイッチを切った状態の
オーブンに入れて2時間、乾燥させる。
７．できた焼きメレンゲは湿気りやすいので、
乾燥剤を入れたビンなどに入れて保管してください。

*Recipe*
1.Beat the egg white for two eggs (about 70g) , while warming in hot water of about 50 ℃.If you have cream of tartar,put it in. Heaping 3 cups of attached spoon to one egg white(about 35g).
2.Add shifted white sugar of the amount of double of the egg white , and beat further. Make firm meringue.
3.If you want to give it color , mix an edible food color.
4.Put the firm meringue into a forcing bag ,and press out to the top plate which covered with the oven sheet.
5.Turn off the switch of the oven heated at 150 ℃ , and put (4) in.
Make it dry as it is for 2 hours.
6.Repeat (5). Finished.
7.Since baked meringue becomes wet easily, please put it into the bottle etc. into which the drier was put, and keep it.

焼きメレンゲは、100度に予熱したオーブンで
90分ほどかけてじっくり焼くのが一般的です。
我が家のオーブンは最低設定温度が150度なので
苦肉の策で、スイッチを切った状態のオーブンで作っています。

As for baked meringue, it is common to bake thoroughly over about 90 minutes in the oven preheated at 100 ℃.
Since the minimum preset temperature of our oven was 150 ℃, We made in the oven in the state that the switch was turned off by its last resort.

我が家では、お菓子作りで余ってしまった卵白を冷凍しておきます。
今回のレシピも冷凍卵白を解凍して作りました。
半解凍状態で泡立てると
キメの細かいメレンゲを作ることができます。
お試しください。

At our home, We froze the egg white which has remained in making sweets .We use the egg white that had been frozen in this recipe as well .You can make the meringue fine-grained by beating in a semi-thawed state.