關於 one of the top ，我們在網路上蒐集到這些相關的討論、資訊與評價

Tender-Crisp ~ Char Siu aka BBQ Pork 简单叉烧做法 ~ 肉嫩又多汁😋

I've tried different ways of making Char Siu from oven-roasted to stove-top and air-fryer methods, and I find this gives the best result 👉🏻 Pressure cook to tenderise the meat in the shortest time, follow by a quick grill to caramelise and roast the Char Siu without drying out the meat. Fast and conveniently done in one Ninja Foodi pot! 👍🏻

📣🇸🇬🇲🇾 Ninja Foodi OP300 is BACK IN STOCK, you can now buy at an even lower price S$319 (Retail: S$499), with interest-free installment + 1-year warranty + home delivery (about 4 working days). If you’re interested, you can purchase via the link below. Key in the code upon checkout to redeem S$180 OFF Promo ↙️. Don’t miss!
🌟Discount Code: mfacblite 🌟

Product details/ place order here [SG & MALAYSIA]:
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/2021/09/tender-crisp-char-siu-aka-roasted-pork.html

IG: https://www.instagram.com/mfa_dingoozatfood/

#dingoozatfood #NinjaFoodi #BBQpork

Roll up, roll up to the former home of John Ringling’s traveling circus, Sarasota. This fun-loving coastal city artfully treads the tightrope between quirky boutique stays and big-name brands. But which is right for you? 🎪

🍫 <𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬> 🍋

🎄Xmas came early for us!🎄Are You In for some treats of handmade chocolates and zesty lemons addictive desserts from HBB @sherbility⁉️

⚠️#warning ⚠️ - swipe with caution and don’t 🤤🤤🤤🤤🤤all over 😋

😍 We are super in love with these delicious homemade baked from @sherbility that warmed not only my mouth but heart as well!

Indulging in the warm fluffy SBROWNIES ❤️ of all brownies, with quality toppings of sea salt or crunchy biscoff! Have both “sensations” In one box!

Tho We kept in the fridge and warm it the next day, never to expect it’s still as soft and full of all that chocolatety but not extreme sweet goodness! Noah finished half the box during his HBL today! 😛

If you enjoys bakes with lemon zest, better not miss out @sherbility’s signature Lemon Pound cakes comes in loaf and pound cube sizes!

🍋Top with lemon icing and extra lemonade pipette okay! Squeeze in the tube of sweet honey, and enjoy the soft and tangy bake that still taste just liked out from the oven! Their recipe for baked are really good!

Not to forget how much chocolate bits are found in the palm size muffins, it’s perfect for any “occasions” - especially in bed binge watching netflix 😝😝😝

🎁 𝐆𝐎𝐎𝐃 𝐍𝐄𝐖𝐒 🎁

Together with @sherbility , TWO lucky winners will receive below prize! Here’s how TO WIN this:

❤️ A set of Sbrownie double joy (sea salt /speculoos) & Lemon pound (worth $31)

➕ 𝙁𝙤𝙡𝙡𝙤𝙬 @sherbility

➕ 𝙁𝙤𝙡𝙡𝙤𝙬 @familystaysg

➕ 𝙏𝙖𝙜 as many friends as you can, per tag per comment!

➕ 𝙍𝙚𝙨𝙝𝙖𝙧𝙚 this post onto your IGS, please tag us both so we can see! 🪄

The Giveaway ends on 3rd Oct 2021, only limit to Singapore residents. Winner will be announced on my IG, so 𝙎𝙖𝙫𝙚 this post to stay tune!

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#familystaysg #sgreview #sgmoms #sgmums #sgfoodtrend #sgfoodstagram #sgfooddiary #dessertsofinstagram #dessertsg #sghomebaker #sghomebakers #dessertporn #supportlocalsg #sglocalfood #sglocalbusiness #sg #singapore #festivebakes #sinfulindulgence #brownies #lemonpoundcake #sgbakery #homebakerysg

Listen to the single "NOT A CYPHER". Out now!
Stream: https://music.empi.re/notacypher.oyd


NOT A CYPHER

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

MV PRESENTED BY:
Mercy Creatives 美杰創意影像工作室
Spotlight X
SHFT
theLOOP
Murphy

Directors | Drew Cheng / Kelvin Lee
Producer | Greg Cheng
Editor | Richard Yang

—Taipei Unit—
Director | Drew Cheng / Kelvin Lee
Producer | Greg Cheng
Director of Photography | Richard Yang
First AC | Ashley Yang
Associate Producer | Keen Chen / Megan Peng
Production Assistant | Christine Lin / Kendra Ing / Cavin Fang / Adrian Town / Francis Yu / Jessica Yu
Art Director | Megan Peng
Associate Art Producer | Richard Yang
Stylist | Meishin
Stylist Assistant | Cindy Chao
Hair | Martha Wu
Makeup Artist | Albee Hsieh / Backstage
Makeup Artist Assistant | Doris Zheng / Backstage
A&R Managers | DJ bo / WL46

—Shanghai Unit—
Director | Dill
Producer | SK
Director of Photography | Vann Lee
Production Assistant | Qiuyang Guo / Yao Yan / Chengqiang Wu / Psr

—Special Thanks—
Charlene Yang, Chunplace / Hotel Indigo Taipei North
Alchelight
Laticia Fan, f/Lash Productions
Bar Rouge Shanghai


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

LYRICS:
《INTRO》
BLOW:
yeh bless it
i dont wanna fuck unless she nasty
yeh bring her bestie
ima hit em both if she let me enh
太热需要pepsi enh
不能说太多thats it enh
cant test me enh

《Verse 1》
SHADOW PROJECT:
[Ye!!ow]
(What’s your color)
聽到我的聲音腦袋快開機
四面楚歌快點充滿你的 Energy
看到影子低空掠過正在飆的戰鬥機
要我飛的更高需要看到更多 Enemy
(that’s cool)
不停的轟炸雷達warning
下一個舞台我把眼光放在國際
SP we gang gang繼續追我倒影
飆高速列車 Skrr Skrr Skrr Skrr
Ya u Better go get em

[Paper Jim]
(Counting Papers)
Go get them
風格唯一我們前面沒有別人
說一就是一 二就是二
付錢看表演我是主人你們是客
Shut your mouth 不說閒話沒人嫌你吵
我有我的心魔在音樂不講禮貌
槍口一致朝外Pow we gone
Sp we gone bust it down

[Bu$Y]
你無法猜透的劇情
踏上更大的場面 No limit
不斷攀升身價不用你評比
Want me to show up 之前得要先 Pay me
Overheat and blow it up
Used to talking shit around me now we growin up
別在我兄弟面前表現得不禮貌
You can see me on the stage and we gon pull it up

BLOW:
(Can’t test me!)

《Verse 2》
XZT of 直火幫:
Verse 2, XZT玩弄你肾上腺素
直火帮名字在逐渐遍布
保守点说 中文说唱前五

他让我follow the wave
让我为资本低头 我偏不
垃圾们组成的队伍
废物到最后也只会是废物

今年是直火年 丰收的果园 我们经历过火焰般 严苛的磨炼
我进度不拖延 目光从不会放在昨天 你不懂 我看得有多远
hater们咽下了唾液
失败的对手像落叶
wordplay and flow like toys
new chiggas不停地落泪

注视King XZT不会退缩的眼睛
Get shit done 无关对错的原因
看着我兄弟们就像在点兵
SFG a dragon 我就像在点睛

Life’s a battle 我拳头在变硬
没去过ghetto 但我一字千金
做你的idol 我拍我的电影
当我开口 你问我要签名

BLOW:
当我开口你问我要签名
风格鲜明
下雨天晴 当我工作你喝到天明
slow down i got my style i got my shit
花招 thats not shit
拔我插销我对你发泄
像花椒加上hot suace
让你流汗或者pass out
我看灯光都是线条
still link the the gang像链条⛓️
不是儿童歌 heheh
不是儿童歌这是rap yo
那些坏料总是带笑
listen up 为你害臊
我需要一些good friends不在背后talk shit
需要一些mula像十月份的落叶
需要一些real one不用一直攻受
还需要个bad chick 但我已经拥有

《Outro》
BLOW:
weird 电闪
im black like batman
看上海City慢慢变暗
让我干掉他们就像吃便饭
switch switch 看我一直变换
mfk 2 face that one
riding around the city my shiton top
cuz im walk 看他们只是talk

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

Follow KING CHAIN
http://facebook.com/kingchainmusic
http://instagram.com/kingchainmusic
http://soundcloud.com/kingchainmusic
http://twitter.com/kingchainmusic

Follow 影子計畫 Shadow Project
http://facebook.com/shadowunlock
http://instagram.com/shadow__project__/

Follow Blow Fever
http://facebook.com/blowfever
https://www.instagram.com/blowfever/
https://www.youtube.com/channel/UCAHzdOH5p7kh9FYnR-xXbiA

Follow 直火幫 XZT
http://instagram.com/sfgxzt
https://www.youtube.com/channel/UCpavtVoUxKSOg7C7HYc6A2A
https://weibo.com/u/2140141403

Follow Mercy Creatives
http://facebook.com/mercycreatives
http://instagram.com/mercycreatives

#KINGCHAIN #BlowFever #ShadowProject #XZT

Official video by KING CHAIN ft. Blow Fever, Shadow Project & XZT - NOT A CYPHER © 2021 NIGHT SHFT / EMPIRE / KINGCHAIN

冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪
甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます！
焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね！

ミニパイ5種
8人分

材料：
薄力粉（打ち粉用）　30g
冷凍パイシート　2枚
卵　1個
水　大さじ1

■いちごクリームパイ
クリームチーズ（常温)　55g
砂糖　大さじ1
バニラエクストラクト 小さじ1
いちご（みじん切り）　4個

■ミックスベリーパイ
ラズベリー　40g
ブルーベリー　35g
砂糖　大さじ1
レモン汁　大さじ1/2
レモンの皮　小さじ1/2

■チョコバナナパイ
チョコレートスプレッド　75g
バナナ（スライス）　1本

■アップルパイ
青りんご（スライス)　1/2個
ブラウンシュガー　大さじ1
シナモン　小さじ1/8

■トッピング用クリーム
粉砂糖（ふるっておく）　120g
牛乳　大さじ1
バニラエクストラクト　小さじ1/4

作り方：
1. 作業台の上に軽く薄力粉をまぶし、冷凍パイシートを23x30cmの長方形になるまで綿棒で伸ばす。パイシート1枚を3回折り畳み、折り線で8つの長方形を作る。クッキングシートを敷いた天板に載せる。

2. いちごクリームパイのフィリングを作る。小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを入れて混ぜる。

3. ミックスベリーパイのフィリングを作る。小さめのボウルにラズベリーを入れてフォークでつぶす。ブルーベリー、レモン汁、砂糖、レモンの皮を加えてよく混ぜる。

4. (3)をパイシートの長方形2つの真ん中に載せる。

5. 3つ目と4つ目の長方形にチョコレートスプレッドを塗り、バナナのスライスを載せる。

6. 5つ目と6つ目の長方形に(2)を塗り、いちごを載せる。

7. 7つ目と8つ目の長方形にはりんごのスライスを並べ、シナモンとブラウンシュガーを振りかける。

8. オーブンを200˚Cに予熱しておく。

9. パイに塗る卵液を作る。小さめのボウルに卵と水を混ぜ合わせる。刷毛でパイ生地の折線に沿って塗る。もう2枚目のパイシートを上から被せ、折線に沿ってフィリングの周りの生地を押す。

10. ピザカッター、または包丁で折線に沿って切る。縁にフォークを押し付けて真ん中に穴を3-4ヶ所開ける。表面に卵液を塗る。

11. オーブンで25分焼く。焼き色がついたら取り出し、5分冷ます。

12. トッピング用のクリームを作る。ボウルに粉砂糖、牛乳、バニラエクストラクトを入れ、滑らかになるまで混ぜる。

13. クリームを絞り袋に入れる。パイの表面をクリームでデコレーションしたら、完成！

===

Sheet Pan Stuffed Pastry Pockets
Servings: 8

INGREDIENTS
¼ cup all-purpose flour (30 g), for dusting
2 sheets puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water or milk

GLAZE
1 cup powdered sugar (120 g), sifted
1 tablespoon milk
¼ teaspoon vanilla extract

STRAWBERRIES ‘N’ CREAM FILLING
¼ cup cream cheese (55 g), softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced

VERY BERRY FILLING
⅓ cup raspberry (40 g)
⅓ cup blueberry (35 g)
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest

CHOCOLATE BANANA FILLING
¼ cup chocolate hazelnut spread (75 g)
1 banana, sliced

APPLE PIE FILLING
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon

PREPARATION
1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.

2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.

3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.

4. Spoon the berry mixture over the center of 2 of the 8 rectangles.

5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.

6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.

7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.

8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.

10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.

11. Bake for 25 minutes, or until golden brown.

12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.

13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.

14. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

You just need Tempura flour and mayonnaise.
Double or triple this recipe to make as many as you want 😊

Whipped cream or ice cream filling is really good. It adds vanilla flavor and sweetness. Makes it moist and super delicious. Must try!

French Crullers are the top-selling donut at Mister Donut (donut shop) in Japan. Simple sugar glaze is my kids' favorite but in this video they ended up playing with the cream 😅

FYI: Tempura Flour (any brand is OK):
https://amzn.to/3BXYIMp

---------------------------------
2-Ingredient French Crullers

Difficulty: Very Easy
Time: 15min
Number of servings: 3 (3-Inch-round 1.5-Inch-height)

Ingredients:
160g (5.6oz.) Tempura flour https://amzn.to/3BXYIMp
4 tbsp. mayonnaise https://amzn.to/3yTRmHX
100ml water

deep frying oil
powdered sugar (confectioner's sugar)
whipped cream

Directions:
1. Put Tempura flour, mayonnaise, and 100ml water in a bowl and mix well with a spatula.
2. Transfer the batter into a pastry bag fitted with a large (0.6inch) star tip (Do NOT use a round tip or the batter will explode!!!). Pipe out 2 layers of rings onto a parchment paper.
3. Deep fry in oil at 180C (350F) until crisp golden brown.
4. Dust with powdered sugar or drizzle with sugar glaze (mix 3 tbsp. powdered sugar & 1 tsp. water). You can slice and place whipped cream or ice cream between the layers if you like!

I haven't tried but I think you can bake in oven at 180C (350F) for 15 minutes.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/09/Frenc-Crullers.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

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