Soft butter bread loaded with sweet and creamy custard melt together in your mouth 😋💕
~ Custard Bun 卡仕达软面包 ~ 好喜欢这款满满卡仕达馅的面包,感觉像在吃甜点。。
Baked using Ninja Foodi Bake/Roast mode instead of an oven, the versatile temperature settings give you complete control in baking bread and cakes to perfection.
📣🇸🇬🇲🇾If you’re keen to get Ninja Foodi all-in-one air fryer + pressure cooker that comes with steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm functions, you can use discount code to buy at lowest price 👉 S$374.25 (UP:$599)+ 1 year warranty + home delivery (about 4 working days, Singapore & Malaysia), key in this code upon checkout to redeem the offer👇. Don’t miss it!
🌟Discount Code: mfa_dingoozatfood 🌟
Product details/ place order here:
https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE
Recipe link 食谱/做法:
http://dingoozatfood.blogspot.com/2020/10/soft-butter-bread-baked-without-oven.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #NinjaFoodi
同時也有2部Youtube影片,追蹤數超過0的網紅cook kafemaru,也在其Youtube影片中提到,いつもの手ごねパンをフライパンで焼いてみました。 とろ火でゆっくりのんびり焼きあげます。 オーブンで焼くのとは違ってなんだか「本当にパンをやくよー」って 感じがして面白いです。 今回はサンドイッチに使いたかったので4分割にしましたが、倍の8分割にして中にミートソースとかチーズとか入れて「おかずパン」...
「slow cook temperature」的推薦目錄:
- 關於slow cook temperature 在 Facebook 的最佳解答
- 關於slow cook temperature 在 Facebook 的最讚貼文
- 關於slow cook temperature 在 Miss Tam Chiak Facebook 的最佳貼文
- 關於slow cook temperature 在 cook kafemaru Youtube 的精選貼文
- 關於slow cook temperature 在 Akit Tay Youtube 的最讚貼文
- 關於slow cook temperature 在 How does core temperature relate with slow cooking? 的評價
- 關於slow cook temperature 在 How to Cook a Chicken in a Slow Cooker with Temperature ... 的評價
- 關於slow cook temperature 在 Breville Smart Oven Air | Does anyone know what temperature ... 的評價
slow cook temperature 在 Facebook 的最讚貼文
~ Easy Brioche Bread ~ made these soft burger buns and loaf with the boy, not the best looking but it’s simple and we had fun making it 🤗. Baked using Ninja Foodi Bake/Roast mode instead of an oven, the versatile temperature settings give you complete control in baking bread and cakes to perfection. 👍🏻
📣🇸🇬🇲🇾If you’re keen to get Ninja Foodi all-in-one air fryer + pressure cooker that comes with steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm functions, you can use discount code to buy at lowest price 👉 S$374.25 (UP:$599)+ 1 year warranty + home delivery (about 4 working days, Singapore & Malaysia), key in this code upon checkout to redeem the offer👇. Don’t miss it!
🌟Discount Code: mfa_dingoozatfood 🌟
Product details/ place order here:
https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE
Recipe link 食谱/做法:
http://dingoozatfood.blogspot.com/2021/01/easy-brioche-bread-recipe.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #NinjaFoodi
slow cook temperature 在 Miss Tam Chiak Facebook 的最佳貼文
Nestled within the heart of Hillcrest, The Real Peranakan offers mouthwatering Peranakan food by celebrity Chef Philip Chia, who was the culinary consultant to the mega-hit Channel 8 drama series ‘The Little Nyonya’.
A 5th generation true-blue Peranakan, Chef Philip takes passion in creating every dish from scratch, including making his own rempah. You will find traditional favourites such as Babi Pongtay, Babalicious Otah, Ngoh Hiang, Hee Peow Soup, Ayam Buah Keluak, Nonya Chap Chye and more.
We cannot stop raving about their absolutely delicious Ayam Buah Keluak, a flavourful dish of chicken slow-cooked to full-bodied flavour in the essence of the black buah keluak nut. Another must have is the decadent Sambal Udang Belimbing (seasonal). The tart baby star fruit is complemented perfectly with the rich lemak taste of coconut milk. If you want to win over your Peranakan mother-in-law, you must know how to cook this dish.
End the meal with chendol and ondeh ondeh ice cream. Both are great thirst quenchers in the sweltering temperature.
[Get 1 FREE Main Course with any purchase of 4 Main Courses]
From now till 20 November 2020, enjoy an additional main course with any four main courses purchased! Only available for dine-in.
Address: 73 Hillcrest Road S(288945)
Operation Hours: Tue-Sun, 7:30am-10pm (Last Order at 9:30pm)
Tel: 9783 1118
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!
slow cook temperature 在 cook kafemaru Youtube 的精選貼文
いつもの手ごねパンをフライパンで焼いてみました。
とろ火でゆっくりのんびり焼きあげます。
オーブンで焼くのとは違ってなんだか「本当にパンをやくよー」って
感じがして面白いです。
今回はサンドイッチに使いたかったので4分割にしましたが、倍の8分割にして中にミートソースとかチーズとか入れて「おかずパン」に
しても◎朝ごパンやおやつや夜食にも!
室温が少しずつ上がってくるこの時期パン作りしやすいので、ゆっくり発酵で手ごねのフライパンパンやってみるのも楽しいと思います^^
作ってみたいよーって思った人は
レシピは下にあります↓
★ ★ ★
初めてのレシピ本絶賛発売中~
3回目の重版に感謝致します。
「大人気YouTuber “cook kafemaru”の
世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
Amazonにレビューいれてくださった方、本当にどうもありがとうございます。
*********************************************************
【Ingredients】22cmFrying Pan
★160g Bread flour
★14g Sugar
★1g Salt
2g Dry yeast
76g Milk
42g water
6g Unsalted butter(room temperature)
The best milk and water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Add dry yeast,Milk and water and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers. Keep spreading the dough with your fingers, stretching the dough into thin translucent membrane.
This test is called Windowpane Test to see if the dough's gluten has been developed enough. If the dough tears, the gluten isn’t quite ready yet. Knead the dough for another few minutes and test again.
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
Once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough. If the hole doesn’t close, then the dough is ready for next step.
⑥Press the dough with your hands to release gas in the dough and deflate and divide it into 4 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑩Cook in a parchment paper-lined frying pan covered on low heat(slow fire) until the bottom is golden brown.
⑪Flip the bread over. Cover and cook until the other side is nicely browned.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
【材料】フライパンサイズ22cm使用
★強力粉 160g
★砂糖 14g
★塩 1g
ドライイースト 2g
牛乳 76g
水 42g
無塩バター(室温) 6g
*牛乳と水の適温:
春・秋は、約15-20℃、夏は、約10℃、冬は約25-30℃です。
【作り方】
①★の材料をボウルに入れて泡立て器で混ぜる。
②イーストを加え、そこに牛乳と水を加えて混ぜる。
③台の上に生地を取りだして、10分ほどこねる。
台の上で生地をすりつけるようにして、カードなどを使って生地を
集めながらこねていく。生地にぎゅっと圧力をかけるようにこねる。
ここで水分量を調整します、あまりにもべたつくようなら小さじ1程度の強力粉をプラスしながらこねて調整し、逆に固すぎる場合はほんの少量の水を足してやります。
④バターを加えてさらに5分ほどこねる。
(生地の端などを手で伸ばしてみて薄く伸びるようならグルテン膜が出来ているのでこねはOk、生地が伸びずに破けるようなら捏ねが足りないのでもう少し捏ねる)
⑤丸めてボウルに入れて、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
指に強力粉を付けて生地の中央に刺してみて生地が戻らなければ一次発酵okです。すぐに穴がふさがるようならもう少し発酵させます。
⑥発酵後、生地のガスを抜き、4分割して丸める。
⑦乾燥させないように濡れ布巾などを被せ、10分ベンチタイム。
⑧生地のガスを抜き丸めなおし、綴じ目は下にくるようにする。
⑨生地をクッキングシートの上に乗せてラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵
⑩フライパンをとろ火(出来るだけ弱火)にしてパンを乗せきつね色になるまでふたをして焼く。片面15分くらいずつ。
⑪裏返して反対側もきつね色になるまで焼いて出来上がり!
*乾燥するとふっくらと焼き上がらなくなるので、発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。
こねる時もたたきごねなどあまり繰り返すと乾燥しやすくなります。
*発酵は生地の温度などによって変わってくるので、パンの状態によって決めてください。発酵不足だと固いパンになります。
*フライパンで焼くときに五徳をもうひとつ重ねて焼くと遠火の弱火になりますのでやってみてください。
*4分割だととろ火で片面を焼くのに15分くらいずつかかります。
8分割にするともう少し火の通りは早くなります。
*パン同士がくっつかないように焼きたかったのでフライパンは22cmを使っています、18cmだとぷっくらとくっついて焼きあがります。
slow cook temperature 在 Akit Tay Youtube 的最讚貼文
Ingredients & Step
a) Self Preparing Yeast
1. Mix 40g Bread Flour + 200g Water into pan slow heat cook until all mixing well.
2. Put into bowl rest for 1hour
3. Cover it and put in refrigerator up to 5 hour
b) Bread ingredients
1. 580g Bread Flour + 60g Sugar + 12g Salt + 10g Dry Yeast + 10g milk powder and mix together
Step:
1. Add (a) self preparing yeast + 260g Fresh milk + 1egg + 150g dry cranberry into (b)
2.Use low speed to high speed until all ingredients into dough.
3.Rest dough for room temperature 1 hour
4. Separate dough into 6 small dough then rest for 15 minute.
5. After done resting, use a roll to roll up bread for long shape
6. From top roll down to bottoms then use hand slowly roll into a small dough.
7.Put into baking tray and rest for 30minute
8. Then brush the egg yolk and milk on top and put into pre heat oven bake for 25min at 180’
❤️Thank you for watching & remember like and subscribe my video channel.
Instagram : @akittay
Blogspot: https://summertravelworld.blogspot.com/
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