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在baking paper material這個產品中，有7篇Facebook貼文，粉絲數超過7萬的網紅Resepi Mutiara HATI，也在其Facebook貼文中提到， Semlm try membakar kek jelita....tetapi coraknya x brapa nk cantik. Yg penting rasa & gebunya tetap menjadi...😍. Saya sertakan resepi kt bawah kalau ...
　同時也有17部Youtube影片，追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART，也在其Youtube影片中提到，シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方 バターは有塩でも無塩でもOK 有塩の場合はトッピングの塩を調整してください 【材料】 パン生地 ・強力粉 300g ・グラニュー糖 25g ・スキムミルク 10g ・塩...

baking paper material 在 Resepi Mutiara HATI Facebook 的最佳解答

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-10-24 15:11:41 有 3 人按讚
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Semlm try membakar kek jelita....tetapi coraknya x brapa nk cantik. Yg penting rasa & gebunya tetap menjadi...😍. Saya sertakan resepi kt bawah kalau ada yg nk cuba 👇

KEK MARBLE GEBU

Bahan²nya ~
==========

BAHAN A
6 biji telur
1 cawan gula caster
1 sb ovelette
1¾ cawan tepung naik sendiri
¼ cawan susu segar
150g butter (cairkan baru timbang)
1 sk esen vanilla

BAHAN B
Pewarna ikut citarasa

Cara²nya ~
=========
Masukkan kesemua bahan A KECUALI butter ke dlm mixer & putarkan sehingga kembang & gebu guna high speed ~warna adunan hendaklah jadi putih gebu.
Kemudian baru masukkan butter yg dah dicairkan tadi (masukkan ketika butter masih suam supaya kek jadi gebu ).
Kacau sebatikan menggunakan senduk / spatula saja.
Setelah sebati bahagikan adunan kpd 2 bahagian.
Satu biarkan warna asal & satu lagi masukkan bahan B.
Sediakan loyang 8" @ 9" yg disapukan butter & lapiklah dengan baking paper.
Bolehlah mula melapis adunan tadi mengikut citarasa anda.
Setelah habis lorekkan atas kek dengan lidi jika suka.
Panaskan oven dulu 5 minit. Setkan suhu 150 ° C masa 50 ~ 1 jam.
Bakar menggunakan rak paling bawah ~ api atas & bawah.
Bila dah 45 minit bolehlah buka oven cucuk dengan lidi kek tadi~ samada dah masak ke belum.
Jika belum masak sambung lagi sehingga cukup 1 jam ~ boleh kurangkan suhu ke 130 ° C jika atas kek dah agak gelap.
Setelah masak sejukkan atas redai & potonglah ikut suka hati....siap & selamat mencuba 😋.
** Suhu & masa boleh adjust ikut oven memasing ye...**
Yesterday I tried baking beautiful cake.... but the pattern is not very pretty. The most important thing is that the taste & fluffy remains... 😍. I include the recipe below if anyone wants to try 👇

FLUFFY MARBLE CAKE

The ingredients ~
==========

MATERIAL A
6 eggs
1 cups of sugar caster
1 sb ovelette
1¾ cups of flour up by myself
¼ cups of fresh milk
150 g butter (just weighing it down)
1 sk vanilla vanilla essence

MATERIAL B
Dyes follow the taste

The ways ~
=========
Put all the ingredients A EXCEPT butter into the mixer & spin it until it blooms & fluffy using high speed ~ the color of the mix should be white and fluffy.
Then put in the butter that was melted just now (insert it when the butter is still warm so that the cake becomes fluffy).
Fucked up using a spatula / spatula.
After mixing the mix into 2 parts.
One let the original color & another insert B material.
Prepare the 8 ′′ @ 9 ′′ brass with butter & cover it with baking paper.
Can start layering the mix just now according to your taste.
After finish lorek the cake with stick if you like.
Heat up the oven for 5 minutes. Set the temperature of 150° C time 50 ~ 1 hours.
Burn using bottom shelf ~ top & bottom fire.
When it's already 45 minutes you can open the oven and poke the cake stick just now ~ whether it's cooked yet.
If you haven't cooked yet continue until 1 hours ~ can reduce the temperature to 130° C if the cake is darker.
After cooking cool down on redai & cut it according to your heart.... ready & good luck trying 😋.
** Temperature & time can be adjusted according to the oven to each other...**Translated

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baking paper material 在 Sajian Dapur Bonda Facebook 的最佳貼文

Sajian Dapur Bonda By Sajian Dapur Bonda

2020-08-07 04:31:55 有 3 人按讚
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Alhamdulillah..baru masak lagi ni..kek buah kukus..semalam saya up dalam grup ni..ramai yg minta resepi kek ni..so saya share lagi buat kali kedua..harap dapat di manfaatkan resepi saya ini untuk hari lebaran yang bakal tiba x lama lagi🌹🌹🌹🌹🌹🌹🌹🌹

❤️Resepi kek buah kukus🍇🍒🍓🍎🍊🍑🥭🍍❤️
Bahan2
(A)Bhn utk buat gula hangus
1 1/2 cwn gula pasir
1 cwn air panas

(B)
4 cwn tpg gandum
250 gm butter
2 cwn mix fruit
4 biji telur gred B klau gred C 5 biji
1/2 cwn gula pasir(bleh kurangkn klau xnak manis)
1 sk baking powder(c)
1 sk soda bikarbonat(D)
1 sk soda cream of tartar(E)
1 sk esen vanila
2 Sb pati oren sunquick

Cara2
Ayak tepung dgn bahan C,D & E.
Masuk butter ke dalam gula hangus yg masih panas tu.mix fruit masukkan sekali dalam gula hangus yg masih panas tu..kacau sebati..biarkan sejuk..opps lupa nk bgtaw..mix fruit basuh dlu seblum masuk ke dlm gula hangus tu..Ini adalah utk mgurangkan manis kek tu nnt..
Blender telur,gula pasir,esen & pati oren sunquick.
Then masukkan gula hangus yg telah sejuk ke dlm tepung yg telah diayak tadi..kacau sebati.
Masukkan telur yg diblender dgn gula tadi kedlm adunan..kacau sehingga sebati.
Masukkan ke dalam loyang yg telah di lapik dgn kertas baking ..kukus selama 3 jam..pastikan loyang ditutup dgn plastik seblum kukus utk mgelakkan air wap masuk.1/2 jam yang pertama guna api besar..selepas tu guna api kecil sahaja ..selamat mencuba..😍🥰
*Dah cuba jangan lupa kongsi kat sini yea😍🌹

Kredit resepi : mazaliza mahayuddin via #mahn
Thank God.. just cooked again.. steamed fruit cake.. yesterday I uploaded it in this group.. many people asked for this cake recipe.. so I share it again for the second time.. hopefully it can be used by the recipe I'm for the upcoming Eid day soon 🌹🌹🌹🌹🌹🌹🌹🌹

❤️ Steamed fruit cake recipe 🍇🍒🍓🍎🍊🍑🥭🍍❤️
Ingredients
(A) material to make burnt sugar
1 1/2 cups of sand sugar
1 cups of hot water

(B)
4 cwn tpg wheat
250 gm butter
2 cwn mix fruit
4 eggs grade B if grade C 5 pieces
1/2 cups of sugar (can reduce it if you don't want to be sweet)
1 sk baking powder (c)
1 sk bicarbonate soda (D)
1 sk soda cream of tartar (E)
1 SK Vanilla Essen
2 Sb sunquick orange essence

The ways
Ayak flour with C, D & E ingredients.
Enter the butter into the burnt sugar that is still hot. Mix fruit and put it in the burnt sugar that is still hot.. stir it up.. let it be cold.. opps forget to let it know.. mix fruit wash first before it enters the burnt sugar.. This is to reduce the sweetness That cake later..
Egg blender, sugar sand, esen & sunquick orange essence.
Then insert the burnt sugar that has been cold into the flour that has been jokingly just now.. stir it up.
Insert eggs that were blended with sugar just now into the mix.. stir it up.
Put it into the brass that has been covered with baking paper.. steamed for 3 hours.. make sure the brass is closed with plastic before steamed to avoid steam water from coming in. First 1/2 hours to use big fire.. after that use small fire only.. good luck trying.. 😍🥰
* If you try it, don't forget to share it here 😍🌹

Recipe credit: mazaliza mahayuddin via #mahnTranslated

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Sajian Dapur Bonda

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Halaman ini memuatkan resepi-resepi masakan yang boleh dikongsi oleh sesiapa sahaja.
Sekadar Masakan Keluarga dan Resepi Pilihan Untuk Dikongsi Bersama.
42948 followers 42851 likes "http://www.sajiandapurbonda.blogspot.com/"
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baking paper material 在 Resepi Mutiara HATI Facebook 的最佳貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-05-11 06:13:43 有 4 人按讚
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Resepi Kek Coklat Cheese Kukus Dengan Sukatan Cawan

Bahan-bahan resepi kek coklat cheese kukus mudah:

Bahan A :

1 cawan gula*
1 cawan susu cair*
1 cawan serbuk koko*
1 cawan minyak*
1/2 cawan susu pekat*

Bahan B :

3 biji telur gred A atau 4 biji telur gred B
Bahan C :

1 cawan tepung naik sendiri
Bahan untuk lapisan chesee:

250 gram cream cheese jenama Tortura*
60gram gula kastor*
25 gram tepung gandum*
25 gram susu segar*
1 biji telur gred A

Sebut sahaja resepi kek coklat cheese,terus terbayang dalam kepala kelazatan rasa kek coklat dengan lapisan cheese di tengah-tengah kek yang dikukus sempurna.
Cara penyediaan cream cheese :

#1: Pukul semua bahan yang bertanda kecuali telur sehingga gebu barulah dimasukkan telur dan pukul lagi sampai sebati.Siap untuk dikukus nanti.

Cara-cara penyediaan resepi kek coklat kukus cheese mudah :
#1: Campurkan semua bahan A dan masak atas api kecil.Sentiasa kacau supaya tidak berketul.Bila dah sebati ,tutup api dan biarkan sejuk.

#2: Pukul bahan B sampai kembang dan gebu barulah masukkan bahan A kacau hingga sebati dan seterusnya masukkan pula bahan C.Kacau sampai sebati.

Gunakan loyang segi empat sama contohnya 8×8 inci ataupun bekas plastik kecil.Tiada masalah..Alas permukaan loyang dengan baking paper dan oles dinding loyang dengn marjerin atau sedikit minyak untuk kek coklat cheese senang dikeluarkan nanti.

#3: Tuangkan 1/2 adunan coklat ke dalam loyang dan kukus hingga masak dalam anggaran 20 minit menggunakn api sederhana.

Sebut sahaja resepi kek coklat cheese,terus terbayang dalam kepala kelazatan rasa kek coklat dengan lapisan cheese di tengah-tengah kek yang dikukus sempurna.
Barulah buka penutup dan masukkan adunan creem cheese tadi dan sambung kukus 20 minit lagi sebelum tuang adunan coklat untuk lapisan atas dan sambung kukus selama 30 minit.

#4: Bila dah masak,sejukkan kek barulah diterbalikkan dan dipotong.

Best sangat rasa lembut je kek coklat lapis cheese ni.Memang berbaloi untuk dicuba.Terima kasih Puan Erna Hasmimie atas resepi best ni.Selamat mencuba.
Steamed cheese chocolate cake recipe with a cup measure

Simple steamed cheese chocolate cake recipe ingredients:

Material A:

1 Cups of sugar *
1 Cups of liquid milk *
1 Cups of cocoa powder *
1 Cups of oil *
1/2 cups of condensed milk *

Material B:

3 eggs grade a or 4 eggs grade b
Material C:

1 Cups of flour going up by myself
Material for the chesee layer:

250 gram cream cheese cream tortura *
60 grams of sugar castor *
25 grams of wheat flour *
25 grams of fresh milk *
1 eggs grade a

Just mention the chocolate cheese cake recipe, immediately imagined in the head of the kongsi taste of chocolate cake with a cheese layer in the middle of a perfect steamed cake.
How to set up cream cheese:

#1: hit all the marked ingredients except the egg until fluffy then put in the egg and hit it again. Ready to be steamed later.

Ways to setup easy cheese steamed chocolate cake recipe:
#1: Mix all ingredients a and cook on a small fire. Always disturb so that it will not be them. When it comes, close the fire and let it be cold.

#2: hit the b material until it's blooming and fluffy then put in the material a stir up and then put in the c material. Stir until mix.

Use Square Brass for example 8 × 8 inches or small plastic container. No problem.. the surface of the brass with baking paper and oles the brass wall with margarine or some oil for chocolate cheese cake is easy to be released later.

#3: Pour 1/2 chocolate mix into the brass and steamed until cooking in an estimated 20 minutes of medium fire using.

Just mention the chocolate cheese cake recipe, immediately imagined in the head of the kongsi taste of chocolate cake with a cheese layer in the middle of a perfect steamed cake.
Then open the cover and put in the creem cheese mix just now and continue steamed in 20 minutes before pouring the chocolate mix for the top layer and continue steamed for 30 minutes.

#4: when you're cooking, cool down the cake then cut it and cut it.

This cheese layer chocolate cake is so good. Well worth the try. Thank you madam erna hasmimie for the best recipe. Good luck trying.Translated

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baking paper material 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2020-08-08 15:23:34 有 13,554 人看過 有 140 人喜歡
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シンプルだけどじゅわっと広がるバターとちょうどいい塩加減、ふわふわもちもちのパン生地が美味しい塩パン、塩バターロールの作り方

バターは有塩でも無塩でもOK
有塩の場合はトッピングの塩を調整してください


【材料】
パン生地
・強力粉　300g
・グラニュー糖　25g
・スキムミルク　10g
・塩　5g
・インスタントドライイースト　　2g
・水　195g
・バター　20g

・バター(出来れば発酵バター)　7gずつ
・フルール・ド・セルor岩塩　適量

【準備】
・パン生地のバターを室温においておく
・中心に巻く用のバターを7gずつ拍子木状に切り分けて冷蔵庫で冷やしておく

【作り方】
1. 【こね～1次発酵】ボウルにパン生地のバター以外をあわせてヘラで混ぜ、まとまったらこねていく
2.　向こうが透けるくらいのグルテン膜が出来たらバターを加えてさらにこね、再度薄いグルテン膜が出来たらこねあがり(こね上げ温度：26℃)
3.　丸めてボウルに入れてラップをし、30℃で60分1次発酵、2倍ほどに膨らむ
4.　パンチを入れる(台に取り出して全体的に軽くおさえて広げ、横に三つ折り→縦に三つ折りしてボウルに戻す)
5.　ラップをして再び発酵、30℃で30分、2倍ほどに膨らむ(指に強力粉をつけて穴をあけたとき、少しだけ穴が縮むが塞がらない)
6. 【分割～ベンチタイム】軽くおさえガス抜きし、生地の重さをはかって10等分にするか50gずつ計量し分割する
7.　きれいな面が表面になるようにして丸め、かたく絞った濡れ布巾をかけてベンチタイム15分
8. 【成形】軽くおさえて円状に平らにし、奥から1/3くらいを生地を張らせながら手前に折り返し、180℃まわして反対側も同様に折り返す
9.　さらに中心に半分に折りたたんでとじ、片方が細くなるように少しのばし、かたく絞った濡れ布巾をかけて10分ほど休ませる
10.　細い方を手前において、半分より奥に向かってめん棒でのばし台にくっつけ、手前を引っ張りながらめん棒でのばす
11.　巻いた時にきれいな面が外側になるようにして再度同じように30cm強にのばし、奥の太い方に切れ込みを入れて左右にも少しのばす
12.　拍子木状にしたバターを切れ込みの手前に置いて1周巻き、両端を整えてゆるく巻いて、最後は指でつまんでとじる
13. 【2次発酵】オーブン用シートを敷いた天板にとじめを下にして並べ、40℃で60分2次発酵(オーブンで発酵させる場合は予熱の時間がかかるので50分くらいで取り出して予熱を開始する)
14. 【焼成/220℃に予熱】オーブンに入れる直前に全体的に霧吹きし、塩をのせて220℃に予熱したオーブンで10分焼いて出来上がり

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼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
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Material]
bread dough
・Bread flour 300 g
・Granulated sugar 25 g
・Skim milk 10 g
・5g salt
・Instant dry yeast 2g
・195 g water
・Butter 20 g

・Butter 7g each
・Full de Ser or rock salt as needed

[How to make]
1.Mix all of the bread dough except the butter in a bowl with a spatula. Knead it when it comes together.
2.Once the gluten film is transparent, add butter and continue kneading. Once the gluten film is thin again, it's done kneading (Kneading temperature: 26 ° C).
3.Round it and put it in a bowl. Cover it with a plastic wrap. Let it undergo primary fermentation for 60 minutes at 30 ° C and it will rise to around twice its original size.
4.punch (Take it out on a stand, lightly press it all over and spread it out, fold it horizontally in three, fold it vertically in three and put it back in the bowl.)
5.Cover with plastic wrap and let rise again, then bake at 30 ° C for 30 minutes until it doubles in size (When I put extra-strength flour on my finger and make a hole, the hole shrinks a little but it won't close.).
6.Lightly press it to release the gas. Measure the weight of the dough and divide it to 10 equal parts or measure 50 g each and divide it.
7.Round it so the clean side becomes the surface. Cover it with a tightly squeezed damp dishcloth and bench it for 15 minutes.
8.Lightly press it down and flatten it to a circle. Roll it back to the front while stretching around 1/3 of the dough from the back. Rotate it to 180 ° C then fold the other side in the same way.
9.Fold it in half and close it. Stretch it a bit so one side becomes thinner. Cover it with a tightly squeezed damp dishcloth and let it rest for around 10 minutes.
10.Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the stand and stretch it with a rolling pin while pulling the side in front of you.
11.When rolling it, make sure that the beautiful side is on the outside and stretch it again to a little more than 30 cm in the same way. Make a cut on the thick side in the back and stretch it a little on the left and right.
12.Place the clap-shaped butter in front of the cut and roll it around. Adjust both ends and roll it loosely then pinch it with your finger at the end and close it.
13.Put the dough on a baking sheet covered with baking paper, with the seam side down, and let it undergo secondary fermentation for 60 minutes at 40 ° C (When fermenting in the oven, it takes time to preheat, so take it out after about 50 minutes and start preheating.).
14.[Preheat it to 220 ° C] Spray it entirely just before putting it in the oven. Add salt and bake it for 10 minutes in the oven preheated to 220 ° C and it will be complete.

post-title
生かし屋 IKASHIYA CULINARY ART

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baking paper material 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2020-07-09 19:30:01 有 1,111 人看過 有 35 人喜歡
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こね最小限、発酵なしで作れるチーズフォカッチャ
耳はカリカリで内側は柔らか、おつまみにもぴったり(たぶん)

普通のフォカッチャの作り方は↓
https://www.youtube.com/watch?v=v9AFLpzXzgE


【材料】
・準強力粉　100g
・水　50g
・オリーブオイル　12g
・塩　2g

・モッツァレラチーズ　100g
・パルミジャーノ・レッジャーノ(粉チーズ)　適量

【準備】
・モッツァレラチーズを1.5cm角くらいにカットし、ペーパーで包んで重しをのせて水切りしておく

【作り方】
1.　ボウルや台の上で準強力粉100g・水50g・オリーブオイル12g・塩2gを合わせてまとまったら5分ほどこねる
2.　なめらかな状態になったら4等分して丸め、かたく絞った濡れ布巾をかけて30分寝かせる
3.　両手で左右に軽くひっぱってのばして回転させてを繰り返して中心に薄い膜が張ったら台にのせ、周りの厚い部分を徐々にのばす
4.　直径20cm強くらいになったら天板に敷いたオーブン用シートの上に広げて形を整え、水切りしたモッツァレラチーズ・粉チーズをちらす
5.　同様に生地をのばし、↑に被せて端を合わせてくっつけ、残りの生地も同じようにのばし→チーズをちらし→のばし重ねる
6.　ナイフ等で表面にいくつか穴をあけ、刷毛でオリーブオイルを薄く塗って250℃に予熱したオーブンで12～13分焼いて出来上がり


--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
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[Material]
・Quad strong bread flour 100 g
・50 g water
・Olive oil 12 g
・Salt 2g

・Mozzarella cheese 100 g
・Parmigiano Reggiano (grated cheese) as needed

[preparation]
・Cut the mozzarella cheese to around 1.5 cm cubes. Wrap it with paper, put a weight on it and drain the water.

[How to make]
1.Mix 100 g of extra-strength flour, 50 g of water, 12 g of olive oil and 2 g of salt in a bowl or on a counter top. Knead it for around 5 minutes when it comes together.
2.When it becomes smooth, divide it into 4 equal parts and round it. Cover it with a tightly squeezed damp dishcloth and let it rest for 30 minutes.
3.Lightly pull it to the right and left with both hands and roll it. Repeat step 3. Put it on the counter top when a thin film is spread in the center and gradually stretch the thick part around it.
4.Spread it on a baking sheet when the diameter becomes around 20 cm and shape it. Sprinkle the drained mozzarella cheese and grated cheese.
5.Stretch the dough in the same way. Cover it with ↑ then join the edges together and stick it together. Stretch the rest of the dough in the same way as well → sprinkle cheese → stretch it over.
6.Make some holes on the surface with a knife etc., lightly brush it with olive oil and bake it for 12 to 13 minutes in an oven preheated to 250 ° C and it will be complete.

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生かし屋 IKASHIYA CULINARY ART

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baking paper material 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2020-07-04 13:53:54 有 1,753 人看過 有 46 人喜歡
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発酵バターの香りにはちみつレモンが美味しいパウンドケーキ
普通のパウンド型でも出来ます(分量は↓)

使った型(ノルディックウェア ハニーコンボ ハニカム)↓
https://a.r10.to/hwvpLp


【材料】
ノルディックウェア ハニカム型
・全卵　5個(260g程度)
・グラニュー糖　100g
・はちみつ　100g
・薄力粉　200g
・アーモンドパウダー　50g
・ベーキングパウダー　5g
・レモンの皮のすりおろし(あれば)　レモン1個分
・レモン汁　30ml
・リモンチェッロ(あれば)　10ml
・バター(あれば発酵バター)　250g

パウンド型
・全卵　2個(100g程度)
・グラニュー糖　40g
・はちみつ　40g
・薄力粉　80g
・アーモンドパウダー　20g
・ベーキングパウダー　2g
・レモンの皮のすりおろし(あれば)　レモン1/2個分
・レモン汁　12ml
・リモンチェッロ(あれば)　4ml
・バター(あれば発酵バター)　100g


【準備】
・型に離型油を塗っておくか、パウンド型の場合は敷き紙を敷いておく
・湯専用のお湯(70℃前後)を用意する
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・バターは溶かして使う(薄力粉を混ぜるのと平行くらい、70℃くらいに温め最後は予熱で溶かす)
・オーブンを170℃に予熱する


【作り方】
1.　ボウルに卵を入れて溶き、グラニュー糖を混ぜはちみつを加えて湯煎にかけ、混ぜながら温めはちみつを溶かす
2.　30℃前後になったら湯煎からはずして薄力粉、アーモンドパウダー、ベーキングパウダーをふるい入れ、ざっくり粉っぽさがなくなるまで混ぜる
3.　レモンの皮のすりおろし・レモン汁・リモンチェッロを加えて混ざるまでさっと混ぜる
4.　溶かしたバター(出来れば70℃くらいに調整する)を加え、ゆっくり混ぜてなめらかに乳化(一体化)させる
5.　型に流し170℃に予熱したオーブンで40分を目安に、竹串をさして生地がついてこなければ焼き上がり

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

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https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
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▼Twitter
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▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Material]
Nordic ware honeycomb type
・5 whole eggs (about 260 g)
・Granulated sugar 100 g
・Honey 100 g
・Cake flour 200 g
・50 g almond powder
・Baking powder 5g
・Grated lemon peel (if you have) 1 lemon
・Lemon juice 30 ml
・Limoncello (if you have) 10 ml
・Butter (Fermented butter if you have it.) 250 g

pound type
・2 whole eggs (about 100 g)
・Granulated sugar 40 g
・Honey 40 g
・Cake flour 80 g
・20 g almond powder
・Baking powder 2g
・Grated lemon peel (if you have) 1/2 lemon
・Lemon juice 12 ml
・Limoncello (if you have) 4ml
・Butter (Fermented butter if you have it.) 100 g


[preparation]
・Grease the mold with oil or cover it with baking paper if you are using a pound cake mold.
・Prepare special hot water (Around 70 ° C).
・Sift and use weak flour, almond powder and baking powder.
・Melt butter (Warm it to around 70 ° C so it is parallel to mixing the weak flour and melt it in the preheating at the end.).
・Preheat the oven to 170 ° C.


[How to make]
1.Put an egg in a bowl and beat it. Mix granulated sugar, add honey and warm it in hot water. Heat it while mixing it and melt the honey.
2.When it becomes around 30 ° C, remove it from the hot water and sift in weak flour, almond powder and baking powder. Mix it until the powdery feel is gone.
3.Add the grated lemon peel, lemon juice and limoncello and mix quickly until it is mixed.
4.Add melted butter (If possible, adjust to about 70 ° C.) and mix it slowly to emulsify (integration) it smoothly.
5.Pour it in the mold and bake it for around 40 minutes in an oven preheated to 170 ° C. Poke it with a bamboo skewer and it will be complete if the mixture does not stick.

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生かし屋 IKASHIYA CULINARY ART

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baking paper material 在 Parchment paper - Wikipedia 的相關結果

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baking paper material 在 Baking Paper - Ten Random Facts 的相關結果

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As it is non-stick, it is ideal for covering baking or cooking moulds or containers without needing to grease them. You will be saving money and material, while ...

#89. Disposable Baking Paper Roll - Set of 3 - Takealot.com

This baking paper is the perfect material for direct contact with food. Features: - Roll can be used for lining cookie sheets, baking pans, cake pans and other ...

#90. Can baking paper burn? - Toppits

Toppits ® baking paper is made from natural raw materials and so it is not surprising that the baking paper is essentially made of a flammable material.

#91. How do you make homemade baking paper? - The most ...

From Foil to Silicone: The Best Alternatives to Parchment Paper ... It is very easy to confuse parchment paper with other materials like butter paper or wax ...

#92. Greaseproof paper, Baking Paper & foil - Green Pack

Our Baking / Greaseproof Paper & foil is Ideal for both commercial & private kitchens. Many great biodegradable options available with everyday use in mind.

#93. Parchment Paper, Wax Paper, or Aluminum Foil? The Ultimate ...

You should not put aluminum foil in the microwave because the material heats so quickly that it can spark and cause a fire. Which side of the ...

#94. Half-Sheet Baking Parchment Paper

Nonstick, precut, reusable parchment is your best baking assistant — there's almost nothing it can't make easier! Use it to line your baking sheets or pans ...

#95. Parchment Baking Paper Sheets, FSC Certified | Ocado

In landfills, this organic material (food scraps, etc.) releases methane-a powerful greenhouse gas-contributing to global warming. Diverting food scraps from ...

#96. Non-stick Baking Paper — Celebrating with you | SKP PTE LTD

Colour: White. Dimension (Length x Breadth): 75 m x 450 mm. Common uses: Baking paper. Comes in 50 rolls/carton<. Made from paper material. Quantity:.