關於 whisk cafe ，我們在網路上蒐集到這些相關的討論、資訊與評價

抹茶+Hojicha控快冲！推荐【 3间Shopee必买抹茶/焙茶粉】好喝易冲，其中一家还送Bamboo Whisk！

Morning Saturday <3 Cafe Hopping Malaysia

Whisk
15, Lebuh Queen, 10200 George Town, Penang

Photo @aneanee

The cafe culture in Penang has evolved into another dimension. Other than delectable cuisine, Instagrammable photo spots and other excitable factors seem to be another heavyweight consideration when it comes to cafe choices. One of the cafe we have long known is Whisk, a partially "concealed" cafe located in Queen Street nearby to Little India. The cafe was so secluded and blended into the surrounding community that even passer-by might missed it out. However, Whisk is always...
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Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.

Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
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How to make French Dacquoise Recipe
French Dacquoise Recipe

☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.

✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g

☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed

✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.

☞ For French coffee buttercream
1. Dissolve the 1g of  instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed  until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.

☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve

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#FrenchDessert
#dacquoise
#easyRecipes

Back with another Home Cafe video! This is pt.1 of the blueberry series featuring 2 simple blueberry drinks~ stay tune next week for pt.2 Blueberry Desserts 🥞 *Remember to store the homemade blueberry puree in the refrigerator!

Home Cafe第5集！在家裡簡單就可以做出夏天超消暑的Ins風藍莓飲料～ 這一集是1部，下週會上傳2部 “簡單可愛的藍莓甜點”🥞 記得要把新鮮的藍莓醬放置冰箱冷藏喔。

♡ Blueberry Latte 冰藍莓拿鐵 ♡
1. Blueberry Puree
2. Ice Cubes
3. Blueberry Milk (whisk blueberry sauce + milk together)
4. Milk Foam
5. Fresh Blueberries

♡ Blueberry Fresh Milk with Blueberry Milk Foam 藍莓奶蓋鮮奶♡
1. Ice Cubes
2. Blueberry Sauce
3. Milk
4. Blueberry Milk Foam (made from blueberry sauce + milk)
5. Fresh Blueberries

🥛 How did I make simple milk foam？
· warm milk slightly and whip foam using a french press
· 奶蓋的奶泡是用熱牛奶然後使用 “法式濾壓壺”打出來的
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Connect with Me!
♡ Instagram | @x.yunny.x
♡ Instagram | @my.eatz
♡ Email | yunnyhou@gmail.com

Song:
Song : Ujabes - Siamese cat (샴)
Music provided by Ujabes of RAUMI
Official Video Link: https://youtu.be/6D1841QhKIU

What I use:
♡ Camera | Canon G7X Mark ii
♡ Doodles | SketchBook iPad App
♡ Editing | Final Cut Pro x Adobe Premiere Pro

Hi, everyone. :) Today we'll show you how to make a crispy outside, tender inside, and delicious homemade Japanese pork cutlet sandwich: Katsu Sando カツサンド.

In Japanese, Katsu Sando is very popular finger-sized food. You can have it in convenient store, station food stand, or in a cafe. Sando means sandwich, katsu means fry cutlet, it can be pork or chicken, and is usually coated with panko which is Japanese style breadcrumbs.  So katsu sando is Japanese style fried pork cutlet sandwich.

In this video, we use Philips TurboStar Airfryer to make the tonkatsu(トンカツ/Pork cutlet) , and the result is so amazing, if you have one, you can certainly air fry the pork cutlet, no need any drop of oil, several minutes later, you will have a golden crispy outside, tender and juicy inside, a deep-fried but healthy tonkatsu. Hope you like it. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uydgxjfiHkA
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AirFryer Katsu Sando カツサンド  Recipe

✎ Ingredients
toast 4 slice, thick medium
pork chops 2 pieces (2~2.5cm )
salt and black pepper Q.S.
egg 1
flour 50g
Japanese panko breadcrumbs 50g
tonkatsu sauce Q.S.
cabbage Q.S.

✎ Instructions
1. Use a sharp knife to slice the cabbage into thin threads. Soak in cold water and drain them dry. Set aside.
2. Add 50g panko (Japanese breadcrumbs) in a frying pan, stir gently and evenly over medium-low heat until the panko is golden brown. Then transfer to the tray.
3. Push the brade tenderizer to make slits between meat and fat, and cut the connective tissue. If you don’t have tenderizer, you can use a fork to poke tiny holes to help tender.
4. Season with salt and pepper. Marinate for 20 minutes.
5. Whisk the egg, and place egg, pando, and flour in 3 trays. Dredge each side in flour, then dip into beaten egg, let excess drip back. Repeat dredge in flour and dip into egg again. And press into panko to coat both side at last step.
6. Place the pork in Air Fryer basket and set to 160°C and cook for 6-7 minutes, once the time's up, flip over and set to 190°C to cook for 3-4 minutes, depends on how big is the pork is.
7. Put the tonkatsu / fry pork to coat the sauce in both side evenly, then transfer to the toast.
8. Add some shredded cabbage onto the pork, then place another piece of toast on top to sandwich. It's done.
9. You can cut it in half and more as you like. Enjoy!

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#JapaneseFood
#AirfryerRecipes
#eastrecipes