1 cup cream in grams的八卦，Yahoo名人娛樂都在討論

HOW TO MAKE CHEESY CHICKEN POT PIE||
This afternoon @fariedzfazley and i made Cheesy Chicken Pot Pie. Since a lot of you asked for a cooking tutorial, try this recipe out. It’s really simple and the children love it. Of course, they all fight for the pastry crust. The grown ups fight over it too. A step by step guide is in this video.

RECIPE:
6 tbsp butter
200 grams chicken breast (cut into 1” cubes)
5 tbsp all purpose flour
1 stalk celery
1 cup frozen vegetables
1 1/2 large onions (diced)
5 cloves garlic (finely diced)
3 small sprigs thyme
1 can cream of chicken soup (watered down with 0.5 ltr water)
1 pinch of salt
2 pinches coarse ground pepper
1 packet mozarella cheese
1 pack puff pastry
1 egg (you only need the yellow bit for egg wash)
2 cups rice (weight for blind baking)
Baking parchment (lining for rice)

Which team are you on? Aiken, Nina or Aurelia? Here are 3 simple ways you can level up your Ramyun at home if you’re too lazy to leave home or wait for delivery!

Shin Ramyun- $4.35/pack
Army Stew Ramyun- $5.95/pack
Bokkeum Kimchi Dried- $5.95/pack

ARMY STEW RECIPE

You will need:
2 Packet of Army Stew
100 grams firm tofu
Spam
Sausage
200 grams shiitake mushrooms
200 grams enoki mushrooms
150 grams Korean rice cake
Green onion
Cheese
Egg

STEP 1
Create a broth by adding Army Stew Ramyun seasoning and a vegetable satchet to boiling water.
Add in Korean chilli paste.

STEP 2
Once that is stirred through slowly, add tofu, kimchi, mushroom, sausage, spam and rice cake. Place the lid on and simmer for a few minutes.

STEP 3
Once the ingredients are cooked, place the noodles in and simmer again for 3 minutes.

STEP 4
Add green onion, cheese and crack an egg!

CARBONARA STIR FRIED SHIN RAMYUN RECIPE

You will need:
Shin Ramyun 1 bag
1 Cup of Whipped Cream
½ Cup of Milk
1 Teaspoon of Shin Ramyun Soup Base
Bacon 3 strips
Mushroom 5 pieces
3½ oz of Broccoli
Onion ½
1 Teaspoon of Garlic
2 Teaspoons of Parmesan Cheese
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
Young Leaves 10g

STEP 1
Stir-fry garlic, onion and bacon in an oiled pan.

STEP 2
Add whipped cream, milk, and Shin Ramyun soup base into the pan.

STEP 3
Boil Shin Ramyun noodle for 2 minutes and drain the noodles.

STEP 4
Add the boiled-noodle, salt, black pepper, parmesan cheese, and broccoli into the pan.

STEP 5
Put noodles on a plate, and top with young leaves

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

驚くほどふるっふるの、メレンゲを抱き込んだチーズケーキ。手作りだからこそ味わえる焼きたてのしゅわしゅわ食感と、冷やしていただくしっとり感。ぜひどちらも楽しんでくださいね！

無限に食べられちゃう！？ふるふるチーズケーキ

23cm丸型：6-8人分
材料：
牛乳 130ml
クリームチーズ 100g
バター 100g
卵黄 8個
薄力粉 60g
コーンスターチ 60g
卵白 13個分
グラニュー糖 130g
いちご 適量
粉糖 適量
1.オーブンは160℃に予熱しておく。型に紙を敷いておく。
2.小鍋に牛乳、クリームチーズ、バターを入れて中火にかけ、泡立て器でよく混ぜ合わせる。なめらかになったら火から降ろして冷ましておく。
3.ボウルに卵黄を入れてよく混ぜ合わせ、粗熱のとれた(1)を少しずつ加えて混ぜる。
4.(3)に薄力粉とコーンスターチをふるい入れ、粉気がなくなるまでよく混ぜる。
5.メレンゲを作る。ボウルに卵白を入れてハンドミキサーで泡立てる。しっかり泡立ったら、グラニュー糖を数回に分けて加えながら泡立てる。
6.ツノが立つくらいまでしっかり泡立てたら、(4)のボウルに1/4量を加えて、気泡をつぶさないようにしてゴムベラで混ぜ合わせる。残りのメレンゲも2回に分けて加え、都度よく混ぜる。
7.紙を敷いた型に(6)を流し入れ、少し高い位置から2、3回落として気泡を抜く。
8.ひとまわり大きい型の底にペーパータオルを敷いて(7)を置く。高さ3cmほどまで湯を注いで、160℃に予熱したオーブンで25分焼く。その後140℃に下げて55分焼く。
9.焼きあがったらそっと型から外し、紙も外す。
10.粉糖をかけ、好みの大きさに切り分けて皿に盛り、いちごを添えたら、完成！

Fluffy Jiggly Japanese Cheesecake
Servings: 6-8

INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!

詳しいレシピはこちら✨ http://bzfd.it/2irqHM9

Twitterもフォローよろしくね👉https://twitter.com/TastyJapan
Pinterestはこちらです〜
Instagramもよろしくね！ https://www.instagram.com/tastyjapan/

カップに入れて冷やし固める、簡単なレアチーズケーキはいかがですか？
型なしで作れるので、お手軽にスイーツ作りが楽しめます♪
食後のデザートに、ぜひ作ってみてくださいね。

カップ丸ごと！レアチーズケーキ
2個分

材料：
ヨーグルト（室温に戻す）90g×2個
クリームチーズ（室温に戻す） 大さじ4
いちごジャム 小さじ2
ゼラチン 5g
水 大さじ1

いちご 2個
ビスケット 2枚

作り方：
1.ゼラチンは水に振り入れてよく混ぜ、600Wの電子レンジで10秒ほど加熱する。

2.カップからヨーグルトを大さじ1杯ずつ取り除く。

3.クリームチーズ、いちごジャム、ゼラチン液を半量ずつ加えてよく混ぜる。

4.いちごを埋め込み、ビスケットをのせ、冷蔵庫で2時間ほど冷やし固める。

5.皿の上に取り出したら、完成！

===

Here is what you'll need!

---

Yogourt Cup Strawberry Cheesecake
Servings:2

INGREDIENTS

2 Yogurt 90 grams cups (at room temperature)
4 tablespoons Cream cheese (at room temperature)
2 teaspoons Strawberry jam
5 grams Gelatin
1 tablespoon Water

2 Strawberries
2 Biscuits

PREPARATION
1. Mix the gelatin into the water, and heat in a microwave oven of 600W for about 10 seconds.

2. Remove 1 tablespoon of yogurt from the pack.

3. Add cream cheese, strawberry jam and half the gelatin liquid, mix well.

4.Dip a strawberry in the center of the yogurt cup, and top with a biscuit, cool in the refrigerator for about 2 hours.

5. Turn upside down to unmold in a plate and you're done!

6. Enjoy!

---

Check us out on Twitter! https://twitter.com/TastyJapan
Check us out on Instagram! https://www.instagram.com/tastyjapan/

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

ぜひ作ってみてくださいね！

00:00 牡蠣とほうれん草のトマトソース
00:24 白菜とベーコンの豆乳甘酒クリームソース
00:50 チキンとしめじのゆず胡椒バター風味
01:16 きんぴらと牛肉 温卵のせ


レシピ
2人分

＜牡蠣とほうれん草のトマトソース＞
材料：
牡蠣 8個
ほうれん草 2株
カットトマト200g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
塩 小さじ1
コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら牡蠣とほうれん草を加えて軽く炒め、カットトマトとパスタのゆで汁50ml（分量外）、塩コショウを加えて中火で3分ほど煮る。
2.茹でたパスタを加えてよく和え、皿に盛ったら、完成！

＜白菜とベーコンの豆乳甘酒クリームソース＞
材料：
白菜（ざく切り）1枚
ベーコンブロック（拍子木切り）70g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
甘酒 150ml
豆乳（無調整）150ml
しょうゆ大さじ1
コーンスターチ大さじ1/2
粉チーズ大さじ2
パスタ160g
粗びき黒コショウ 少々
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったらベーコンと白菜の芯を入れて炒める。
2.白菜の芯が透き通ってきたら甘酒、豆乳、しょうゆ、コーンスターチを加えてよく混ぜる。弱火で3分ほど、沸騰させないようにして加熱する。
3.とろみがついたら茹でたパスタと白菜の葉、粉チーズを加えてよく和える。皿に盛って粗びき黒コショウをふったら、完成！

＜チキンとしめじのゆず胡椒バター風味＞
材料：
鶏むね肉（角切り）100g
しめじ1/2パック
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
ゆず胡椒 大さじ1/2
バター20g
ゆず皮（刻む）適量
青ねぎ大さじ3
塩コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら鶏むね肉を加え、塩コショウを振って炒める。色が変わったらしめじを加えてさっと炒め、ゆず胡椒とパスタのゆで汁50ml（分量外）も加えてよく混ぜる。
2.茹でたパスタ、青ねぎ、バターを加えてよく和える。火を止めてゆず皮を散らし、ひと混ぜする。皿に盛ったら、完成！

＜きんぴらと牛肉 温卵のせ＞
材料：
れんこん（スライサーで輪切り）100g
にんじん（ピーラーでむく）1/3本
牛肉（小間切れ）70g
輪切り唐辛子少々
ごま油大さじ2
A.しょうゆ大さじ3
A.みりん大さじ2
A.酒大さじ2
バター大さじ2
白ごま大さじ1
パスタ160g
温泉卵2個
1.フライパンに輪切り唐辛子とごま油を入れて弱火で熱し、にんじんとれんこん入れて炒める。
2.全体に油が回ったら牛肉を入れてさっと炒める。色が変わったら(A)の調味料を加え、水分がなくなるまで炒める。
3.茹でたパスタ、パスタのゆで汁50ml（分量外）、バター、白ごまを加えてよく和える。皿に盛って、温泉卵をのせたら、完成！

JAPANESE PASTA 4 WAYS


Oyster And Spinach Tomato Pasta
Servings: 2


INGREDIENTS
8 oysters
1 large handful baby spinach
200 grams (7 ounces) canned tomato
½ clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
Pepper, to taste
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add oysters and spinach, and fry until oysters are almost cooked through and spinach is wilted.
Pour in canned tomato, cooking pasta water, salt, and pepper.
Simmer to reduce the sauce slightly, about 3 minutes.
Add the precooked pasta and stir until coated in the sauce.
Enjoy!




Chinese Cabbage And Bacon Japanese Cream Sauce Pasta
Servings: 2


INGREDIENTS
1 leaf Chinese cabbage
70 grams (2½ ounces) bacon block, cutted into long sticks
½ clove garlic, minced
2 tablespoons olive oil
150 milliliters (⅔ cup) soy milk
150 milliliters (⅔ cup) amazake (Japanese sweet drink made from fermented rice)
1 tablespoon soy sauce
½ tablespoon cornstarch
2 tablespoon grated cheese
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add bacon and Chinese cabbage, stirring until cooked through.
Pour soy milk, amazake, soy sauce, and cornstarch. Stir until thickened.
Add the precooked pasta, Chinese cabbage, and grated cheese stirring until everything is coated in the sauce.
Enjoy!






Chicken And Shimeji Yuzu Pepper Butter Pasta
Servings: 2


INGREDIENTS
100 grams (3½ ounces) chicken breast, diced
½ package shimeji mushroom
½ clove garlic, minced
2 tablespoons olive oil
½ yuzu pepper
20 grams (¾ ounces) butter
160 grams (5½ ounces) pasta
50 milliliters pasta cooking water


GARNISH
Yuzu peel
3 tablespoons scallions
Salt, to taste
Pepper, to taste


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Then add chicken breast and season with salt and pepper. Fry until chicken is golden brown and almost cooked through.
Add shimeji mushroom, yuzu pepper, and cooking pasta water.
To finish, add the precooked pasta, scallions and butter. Stirring to coat the pasta in the sauce.
Turn off the heat,then sprinkle yuzu peel and mix once more before serving.
Enjoy!


Kinpira And Beef With Soft-Boiled Egg
Servings: 2


INGREDIENTS
Pinch red pepper flakes
2 tablespoons sesame oil
⅓ carrot, thinly sliced or shaved with a vegetable peeler
100 grams (3½ ounces) lotus root, sliced
70 grams (2½ ounces) beef
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
20 grams (¾ ounces) butter
1 tablespoon white sesame
160 grams ( ½ ounces) pasta
2 soft boiled eggs
50 milliliters pasta cooking water


PREPARATION
Heat sesame oil and red pepper in a pan over low heat, frying until fragrant. .
Stir in lotus root and carrot, frying until they begin to soften.
Make room in the pan and add the beef. Stir beef and add soy sauce, mirin, and sake. Stir them until there is no water left.
Combine with boiled pasta, cooking pasta water, butter, and white sesame. Mix well.
Dish up the food on a plate and put soft boiled egg. Enjoy!

詳しいレシピはこちら！ http://bzfd.it/2gXxwro