drip cake recipe的八卦，Yahoo名人娛樂都在討論

【槟岛Penang | 时尚古迹区吃越南河粉】🇻🇳🍜
#内有怪怪越南妹越南仔出现主持 😂🤓
去过越南很难没有吃过通街都是的越南国民没事 - Phở（越南河粉），如今在时尚古迹区的Whiteaway Arcade竟然悄悄入驻这家越南河粉专卖店~ 😍

只需RM9.90起就能在 @Saigon Bowl 享用一大碗美味的Phở，而且这里的越南河粉Recipe是源自越南某家著名连锁店的，所以汤头和配料都非常讲究，仅仅是牛肉清汤但味道非常复杂但清甜，用料十足而且熬滚超过7小时~

🏡#装潢：营业在Whiteaway Arcade原本就是时尚但带点怀旧风格，而Saigon Bowl将越南风情注入到装潢内，带点时尚越南风格，而且这里拍照都好好看，适合打卡拍照~

🐮#PhoBeefCombo【RM18.90】：Saigon Bowl的招牌Pho，除了有醇厚清甜汤底搭配河粉，还有加入牛肉丸、澳洲Ribeye肉片、澳洲Brisket肉片等，真的是牛味十足，喜欢牛肉的朋友绝对会轻易爱上~

🐔#PhoChickenCombo【RM13.90】：很多槟城人不吃牛肉，没问题啦!! 还有第二招牌，搭配鸡胸肉片和鸡肉丸，19种香料再搭配熬滚7小时的鸡汤，一样清甜美味，鸡肉片还很嫩呢~

🐔#DryPho with Fried Chicken & Poached Egg【RM13.90】：不喜欢牛肉也不喜欢清汤？没问题啦，这里还有干捞版本的Pho，而且还有一小碗特调酱汁可以根据自己喜好加入搅拌。另外还有搭配滑嫩烧鸡和荷包蛋~

🐔#MilkyChickenRice with Sunny Side Up【RM14.90】：不喜欢牛肉不喜欢清汤不喜欢河粉，是饭桶一枚？再次没问题啦!! 这里还有一大碗的白米饭，搭配腌制至软嫩的鸡肉，搭配Mushroom Sauce和太阳蛋哦~

🌭#越南小吃：这里还可以找到很多越南道地的小吃，招牌的 #越南薄饼 肯定有了，另外还有几款炸的小吃，看起来有点像我们本地炸糕，但事实上馅料完全不同，吃起来还甜滋滋呢~

🍤#SaigonDessertPlatter【RM12.90】：结合了三款六件的甜品，包括Banana Spring Roll, Sweet Cassava Roll和Tapioca Fritters，每一件都是甜甜的，有香蕉甜味或者木薯的甜味，不够甜还可以沾沾特调炼奶~

☕️#Authentic Vietnamese Drip Coffee【RM9.90】：吃越南餐肯定不能错过的就是 #滴滴咖啡，每一滴都是醇香的越南咖啡味，搭配炼奶搅拌之后完全是有越南街头喝咖啡的味道~

网页版本：http://jazzlah.blogspot.com/2017/11/saigon-bowl-whiteaway-arcade.html

【我们还吃了什么？】
Lime Juice with Sour Plum Fizzy【RM6.90】
Kumquat Honey Fizzy【RM6.90】
Vietnamese Fresh Spring Roll【RM11.90】
Saigon Crispy Spring Roll【RM6.90】
Sugar Cane Shrimp Cake【RM6.90】
Mayonaise Prawn Crisp【RM6.90】
Pan Fry Lemon Grass Tofu【RM9.90】
Vietnamese Pandan Green Tea【RM2.90】（清甜香气十足）

地点：20 A&B, The Whiteaways Arcade, Lebuh Pantai, 10300 Georgetown, Penang.
营业时间：11AM - 10PM（每天营业）
联络号码：017-471 3720
FB：https://www.facebook.com/saigonbowlpg/
Waze：https://waze.com/ul/hw0zqg65pb 或者搜寻 Saigon Bowl

-------------------------------------------------------
Subscribe食在好玩►►http://bit.ly/2rZ5Q6D
食在好玩Youtube ►►http://bit.ly/2txjFLw
食在好玩instagram ►►http://bit.ly/2rV5va9
食在好玩Blog ►►http://bit.ly/1qokzzA
--------------------------------------------------------
《美食Vlog》频道►►http://bit.ly/2txl3hj
《旅游Vlog》频道►►http://bit.ly/2txa47A

Fudgy Chocolate Drip Cake

A lighter version of the usual butter-rich drip cakes by constructing this based on Japanese sponge recipe and fresh cream, except for the exterior where I sneaked in swiss meringue buttercream beneath the chocolate ganache.
Happy to hear very positive responses for this cake but probably no buttercream next time!

#dairycreamkitchen #homemade #cake #スイーツ #feedfeed #f52gram Feedfeed Food52 #chocolate #beautifulcuisines

#Strawberry #CreamCheese #PoundCake #Recipe #ASMR #OddlySatisfying #音フェチ
We made a chocolate pound cake filled with plenty of cream made of strawberries and cream cheese. This cake is not only fun to make, it's fun to slice up!

Recipe (15 x 7 x 6.5 cm type)

1. Mix in 80 gm of granulated sugar to 100 gm of room temperature unsalted butter.
2. Put in 2 beaten eggs a little at a time, and mix each time.
3. Sift in 100 gm of pancake mix and 40 gm of cocoa powder.
4. Mix gently with a rubber spatula
5. Pour the batter into a cake tray
6. Bake for 43 minutes in an oven preheated to 170 degrees.
7. Insert a scewer into the cake to check if it's fully baked. If it comes out clean, the cake is ready.
8. Gently take out the cake while its warm.
9. Cover it with a plastic wrap to prevent it from drying up while it cools.
10. Use a knife to hollow it out. The shorter part between the bottom and the top is cut out to about 1.3 cm, and the longer part to 1 cm.
11. Hull the strawberries and put them at the bottom of 10.
12. Mix 200 gm of cream cheese brought to room temperature, one teaspoon of lemon juice, and 50 gm of powdered sugar (so that it's not overly sweet).
13. Put 12 into a pastry bag and squeeze onto 11
14. Put finely chopped strawberries onto 12. If you coat them with a small amount of lemon juice, the color lasts longer.
15. Cool it in a refrigerator. If you leave it overnight, it will develop a moist texture.
16. Slice it up. If you mark where you've placed the strawberries, you can make really cute slices. The cream cheese starts to drip if you leave it out for a while, so cut it up quickly after you've taken it out of the fridge.

You can make cake pops with the leftover pound cake:

→https://www.youtube.com/watch?v=eBGYZrEHSp4

Or you can just eat them up as is!

チョコレートパウンドケーキをモソモソと くり抜いて、イチゴとクリームチーズクリームをいっぱい詰めました。作るのもそして、切り分ける時も楽しいパウンドケーキです。
*レシピ*（15✕7✕H6.5センチ パウンド型）
１．室温に戻しておいた、無塩バター 100gにグラニュー糖 80gを入れ混ぜる。
２．溶き卵 2個を数回に分けて入れ、その都度 混ぜる。
３．ホットケーキミックス 100gとココアパウダー 40gをふるい入れる。
４．ゴムベラでさっくりと混ぜる。
５．パウンド型に流し入れる。
６．170度に予熱したオーブンで43分程焼く。
７．焼き上がりを竹串をさして確認する。何もついてこなければ大丈夫。
８．温かいうちにそっとケーキを取り出す。
９．乾燥しないようにラップなどをかけ冷ましておく。
１０．ナイフで切り込みを入れ、くり抜く。底と上の短い方は1.3センチ、上の長い方は1センチを目安にくり抜きました。
１１．イチゴのヘタを取り１０の底に並べる。
１２．室温に戻しておいた、クリームチーズ 200g、レモン汁 小さじ1、粉砂糖 50g（甘さ控えめです）を混ぜ合わせる。
１３．１２を絞り袋に入れ、１１に絞り入れる。
１４．１３の上に小さく切ったイチゴ 5個をのせる。少量のレモン汁をまぶしておくと色持ちがいいです。
１５．冷蔵庫で冷やす。一晩置くとしっとりとします。
１６．切り分ける。イチゴの場所に印をつけておくと、きれいに切り分けられる。時間が経つとクリームチーズクリームがダレてくるので冷蔵庫から取り出したら早めに切ってください。
くり抜いて残ったパウンドケーキで『ケーキポップ』→ https://www.youtube.com/watch?v=eBGYZrEHSp4
が作れます。もちろんそのまま食べちゃっても。

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/111926234494130917642
http://twitter.com/ochikeron
http://createeathappy.blogspot.com/
http://instagram.com/ochikeron/

This video will show you how to make Fudgy Cake Pops using a Nordic Ware's Baking Pan which I bought in New York (at Sur La Table).

The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops :D

Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

---------------------------------
Fudgy Cake Pops *I modified the recipe on the Nordic Ware package.

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Fudgy Cake Pops))
3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
3 tbsp. cocoa powder
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars)
Meiji Twinkle Chocolate
Meiji Sweet Pen Chocolate
Meiji Sweet Pen White Cream
sprinkles of your choice
24 lollipop sticks

Directions:
((Fudgy Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Melt chocolate bark according to package directions.
2. Dip lollipop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place.
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. If you have a Styrofoam box, you can make them stand to set. Makes about 24 cake pops.

* I didn't have a Styrofoam box, so I coated and decorated the cake pops first (placed them on a parchment paper and set) before I insert the sticks into cakes.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_25.html
---------------------------------

Nordic Ware Cake Pop Pan (ノルディックウエア ケーキポップスパン)
Bake perfectly round, bite-sized balls of cake or brownie, and serve on a stick!
http://www.nordicware.com/store/products/detail/nordic-ware-cake-pop-kit/700EFD84-2673-11E1-B8E4-005056A42C5A

Meiji Milk Chocolate Bar (明治 ミルクチョコレート)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010101/08048.html
Meiji White Chocolate Bar (明治 ホワイトチョコレート)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010101/07036.html?rnd=883c53c8ffc8fd3c1beb3ba8e001b889
Meiji Twinkle Chocolate (明治 ツインクル)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010124/13554-1.html
Meiji Sweet Pen Chocolate (明治 スイートペンチョコ)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010125/01826-1.html
Meiji Sweet Pen White Cream (明治 スイートペンホワイトクリーム)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010125/01800-1.html

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

Music by
Josh Woodward
I'll Be Right Behind You, Josephine (INSTRUMENTAL)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
https://www.youtube.com/watch?v=FFsQE0qd_4w

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron

欧風菓子グリンデルベルグ　門林オーナーシェフが伝授する美味しいスイーツレシピです。皆さんチャレンジしてみて­ください！
[レシピ]http://www.grindelberg.co.jp/recipepdf/recipe201001b.pdf

【Easy pleasure Cooking】　
Chocolate　macaron（14 set）

INGREDIENTS
powdered sugar : 113 g (3.955 oz)
granulated sugar : 117 g (4.095 oz)
cocoa powder : 13 g (0.455 oz)
glutinous starch syrup : 4 g (0.14 oz)
almond flour : 127 g (4.445 oz)
heavy cream : 40 g (1.4 oz)
egg white : 108 g (3.78 oz)
cocoa mass : 8 g (0.28 oz)
sweet chocolate : 100 g (3.5 oz)
butter : 10 g (0.35 oz)

RECIPE
・( A )mix everything and sift. (powdered sugar・almond flour ・cocoa powder)
・( B )put egg whites and granulated sugar in a bowl and whisk.
・add ( A ) to ( B ) and mix well. mix gently until the dough drip like a ribbon.
・put the dough in the squeeze bag. Place the oven sheet on the baking sheet.
squeeze the dough. (5 cm diameter.)
・let the dough dry for 15 minutes.Heat the oven to 160~170 degrees.
bake for 8~10 minutes.
(ganache cream)
・put syrup and whipped cream in a bowl. warm with hot water. add cocoa mass.
then add sweet chocolate and melt.
・add butter when it cools down to body temperature.
・squeeze ganache cream on baked macaroons.