ホットケーキミックスで簡単！柿のパウンドケーキの作り方です。
persimmon cake 在 DELISH KITCHEN - デリッシュキッチン Facebook 八卦
同時也有14部Youtube影片，追蹤數超過92萬的網紅ochikeron，也在其Youtube影片中提到，Mochi Ice Cream is a very popular ice cream wrapped with thin and chewy Mochi rice cake. You can enjoy making them by wrapping your favorite ice cream...
「persimmon cake」的推薦目錄：
- 關於persimmon cake 在 DELISH KITCHEN - デリッシュキッチン Facebook
- 關於persimmon cake 在 Julien Perrinet chef Patissier Facebook
- 關於persimmon cake 在 味旅 Spices Journey Facebook
- 關於persimmon cake 在 ochikeron Youtube
- 關於persimmon cake 在 MosoGourmet 妄想グルメ Youtube
- 關於persimmon cake 在 Travel Thirsty Youtube
- 關於persimmon cake 在 Persimmon Cake | Recipe - Pinterest 的評價
persimmon cake 在 Julien Perrinet chef Patissier Facebook 八卦
This morning in Baguette Cake shop
@grandhyatttpe
.
🎂🍭🧁🍮🍩🍦🍪🍿🎂🧁🍬🍿🎂🍦
..
..
The cake display looking fantastic
#teamwork @wunzih222 @rz0609
..
Which one is your favorite???
The Persimmon Cake??
🍅🍅🧁🧁🍅🍅🤔?
...
...
...
...
...
#grandhyatt #hyatt #baguettecakeshop #cakeshop #baguette #grandhyatttaipei #hyatttaipei #grand #cakesdisplay #colorfulandyummy #gateaux #petitgateau #vitrinedujour #vitrinedepatisserie #patisseriefrancaise #frenchpastry #chef #chefpatissier #foudepatisserie #journaldupatissier #chefjulienperrinet #pastryteam #pastrylover #fandepatisserie #freshlybaked #desbonsproduits #teamtrotinette #pastryart @ Grand Hyatt Taipei - 台北君悅酒店
persimmon cake 在 味旅 Spices Journey Facebook 八卦
「Thank God is Friday！
Must eat Persimmon cake！」 -- Tony Stark😎
感謝「柿」您
重「棒」回饋
11/24感恩節活動同步開跑😍😍
11/19(六)起至11/24(四)止
凡在蝦皮下訂單
我若是爽
就會送你ㄧ個柿餅
ㄧ支肉桂棒 （呃不小心透露年紀
#下標要跟我說您來自粉絲團噢
濃醇香的肉桂
絕對讓你花開富桂
甜不膩的柿餅
絕對讓你萬柿如意
再跟你說個秘密
11/19到11/23
蝦皮有活動
猜猜看打幾折🤔🤔
點我進賣場暸解更多
味旅賣場往這走👉 http://shopee.tw/bkyang
歡迎加入LINE好友，一起找尋你的專屬味旅
👉 https://goo.gl/3L88OI
#硬要跟鋼鐵人扯上關係
#幫我按個讚啦
#我修圖修很久欸
#活動超優惠
#TGIF
#蝦皮拍賣
#味旅
#差點忘了打上我是總編
persimmon cake 在 ochikeron Youtube 的評價
Mochi Ice Cream is a very popular ice cream wrapped with thin and chewy Mochi rice cake. You can enjoy making them by wrapping your favorite ice cream :)
The ice cream I used in this video are here:
Häagen-Dazs 30th Anniversary Rose (ハーゲンダッツ 30th アニバーサリー ローズ)
Häagen-Dazs Spoon Vege Tomato Cherry (ハーゲンダッツ スプーンベジ トマトチェリー)
Häagen-Dazs Spoon Vege Carrot Orange (ハーゲンダッツ スプーンベジ キャロットオレンジ)
Meiji Essel Super Cup Very Vanilla (明治エッセル スーパーカップ 超バニラ)
*btw, what Essel means is "excellent & essential". I never knew it was a coined word until I searched it. hehe
---------------------------------
Mochi Ice Cream (Yukimi Daifuku)
Difficulty: Easy
Time: 30min
Number of servings: 8
Ingredients:
50g (1.8oz.) Shiratamako (lumpy glutinous rice flour)
75g (2.7oz.) sugar *you will need at least this much sugar to keep the Mochi soft in the freezer. some people add 1 tsp. of cooking oil to keep it even softer.
100ml water
ice cream of your choice
Katakuriko (potato starch) or corn starch
Directions:
1. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well with a whisk. Then add sugar and mix well. *DO NOT add sugar before you mix the Shiratamako and water together. Otherwise, they won't mix well (the lumpy texture won't go away).
2. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
3. Dust some starch on the counter. Place the mochi. Then sprinkle some starch and flatten out the mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
4. When the mochi is completely cool, cut into 8 square pieces. OR you can use a round cookie cutter or a cup to cut into 8 round pieces.
5. Line a small bowl with plastic wrap, place the mochi, place some ice cream, pinch the mochi to seal, then wrap with plastic wrap to shape.
6. Keep in the freezer. When you eat, put it out from the fridge for a few minutes until the mochi gets soft.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_23.html
---------------------------------
Other Mochi Recipes:
Kaki and Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings)
https://www.youtube.com/watch?v=MvC29fyYQNQ
Takoyaki???
https://www.youtube.com/watch?v=GOtgdANjoMU
Moffles (Mochi Waffles)
https://www.youtube.com/watch?v=cvEsq8JhoYU
Ichigo Daifuku (Strawberry Mochi Rice Cake)
https://www.youtube.com/watch?v=7xd3NLTsiMc
Warabi-Mochi
https://www.youtube.com/watch?v=aJzDRlI92aI
Dango (Japanese Sweet Dumplings)
https://www.youtube.com/watch?v=jNEXHoLn2VY
Music by
YouTube Audio Library
Where I am From
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
persimmon cake 在 MosoGourmet 妄想グルメ Youtube 的評價
フリーズドライのストロベリーパウダーにイチゴの粒ジャム、イチゴづくしでいちごパン作りました。牛乳パックを型として使い、あこがれのかわいいキューブ型にしてみました。
クッキーで作った葉っぱをつけたら、あれ・・・柿・・・
でも大丈夫、味は想像以上にイチゴですから！
*レシピ*（7センチのキューブイチゴ 3個分）
１．まず、クッキー生地を作ります。
ボウルに室温に戻した無塩バター 40gを泡立て器で混ぜる。
２．砂糖 30gを加え混ぜる。
３．牛乳 15gを入れ、混ぜる。
４．薄力粉 44g、コーンスターチ 45g、抹茶パウダー 1gを合わせてふるい入れる。
５．生地をひとまとめにし、ラップ等に挟んで6ミリの厚さに伸ばし、冷蔵庫で休ませておく。
６．パン作りに取り掛かります。
強力粉 215g、砂糖 30g、塩 4g、スキムミルク（今回、スキムミルクを切らしていたので、コーヒー用のミルクパウダー）7g、ドライイースト 3g、ぬるま湯（室温の低い日だったので 30度くらい）125gを入れこねる。
２．ザッとひとまとまりになったら、無塩バター 25gを加えこねる。
３．全量 390gからおおよそ200gを取り分ける。丸くまとめ植物油を薄く塗ったボウルに入れる。
４．残りの生地にフリーズドライのストロベリーパウダー 10gを入れて辛抱強くこねる。動画では、少量の水でこねてから加えていますが、そのまま加えたほうがよかったのでは、と後悔しました。いちごフレイバーにこだわらなければ、食用色素でもいいです。
５．ピンク生地も丸くまとめ植物油を薄く塗ったボウルに入る。
６．３と５を30度で40分、生地が2倍くらいになるまで発酵させる（1次発酵）。
７．ガス抜きをする。
８．生地をそれぞれ3等分にし、丸め直す。
９．ぬれぶきんを掛け、15分置く。（ベンチタイム）
１０．生地を6✕20センチほどに伸ばし、イチゴの粒ジャム 35gを分けてのせる。
１１．白生地の上にピンク生地をのせ、くるくると巻く。
１２．牛乳パックを利用して作ったキューブ型にオーブンシートを敷き込む。
１３．１２に１１を入れ、輪ゴムを掛け、35度で40分、生地が1.5倍くらいになるまで発酵させる（2次発酵）。
１４．輪ゴムを外し、アルミホイルでピッチリと包む。
１５．190度に予熱したをオーブンで20分焼く。
１６．熱いうちに型から外す。
１７．５を型抜きし、180度に予熱したオーブンで15分焼く。
１８．アイシングやチョコレートで１７を１６に貼り付ける。
１９．できた。切ってみて。柿じゃないのよ。
We made strawberry bread that is filled with strawberries by making a jam using freeze-dried strawberry powder. We used a milk carton as the mold to make it into a cute cubic shape.
After putting on the leaf made out of cookie, wait... is that a persimmon...? But that's okay, the taste is more 'strawberry' than you can imagine!
*Recipe* (Makes 3 Cubic Strawberries of 7cm)
First, we prepare the cookie dough.
1. Whisk 40 g of unsalted butter that has been left at room temperature.
2. Add 30g of sugar and mix.
3. Add 15g of milk and mix.
4. Sieve 44g of cake flour, 45g of cornstarch, and 1g of green tea powder together.
5. Collect the dough into a lump and stretch it to a thickness of about 6mm before keeping it in the refrigerator.
We will now start to make the bread.
1. Add 125g of lukewarm water (about 30 degrees since the room temperature is quite low today) to 215g of strong flour, 30g of sugar, 4g of salt, 7g of skim milk (we are using milk powder for coffee this time as we could not get skim milk), 3g of dry yeast, and knead.
2. Once all the ingredients are mixed well together, add 25g of unsalted butter and knead.
3. Take about 200g from the total of 390g, round the dough, and place it in a bowl that has been thinly coated with vegetable oil.
4. Put 10g of the freeze-dried strawberry powder into the remaining dough and knead slowly. We added the powder after kneading the dough with a small amount of water in the video, but regretted it as it was better to knead it in just as it is. You can simply use food coloring if you are not particular about having the strawberry flavor.
5. Round the pink dough and place it in a bowl that has been thinly coated with vegetable oil.
6. Leave 3 and 5 at 30 degrees for 40 minutes, and ferment them until they become about double the size (first fermentation).
7. Release the air.
8. Split the dough into three equal portions and make them round.
9. Cover with a wet cloth for 15 minutes (bench time).
10. Extend the dough to about 6 x 20cm, and put 35g of strawberry jam on each of them.
11. Put the pink dough on top of the white dough and roll them up.
12. Use the milk carton to shape them into cubes before putting them onto the oven sheet.
13. Put 11 in 12, attach with rubber bands, and ferment at 35 degrees for 40 minutes until the dough reaches about 1.5 times its size (second fermentation).
14. Remove the rubber bands and wrap them tightly in aluminum foil.
15. Preheat to 190 degrees and bake in the oven for 20 minutes.
16. Remove them from the molds while they are still hot.
17. Shape 5 and bake in an oven that has been preheated to 180 degrees for 15 minutes.
18. Stick 17 to 16 using either icing or chocolate.
19. It's all done. Try it! I guarantee it's not a persimmon.
#strawberry #bread #recipe #cube #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #四角 #いちご #パン #作り方 #レシピ #音フェチ #苺
persimmon cake 在 Travel Thirsty Youtube 的評價
Delicious persimmon doughnuts (柿子饼), made from start to finish! A popular and traditional Xi'an snack / dessert. This vendor was found in Xi'an's Muslim Quarter, behind the Drum Tower.
Persimmon doughnuts are seasonal and are only made when the fruit is available in Autumn and Winter. The cakes are made from a persimmon dough and contain different fillings like rose jam, osmanthus, ground nuts, black sesame, and red bean paste. After being flattened and fried, the skin of the cake is crispy while the inside stays soft and chewy, an addictive combination.
persimmon cake 在 Persimmon Cake | Recipe - Pinterest 的八卦
Feb 23, 2013 - A lovely Persimmon Cake recipe. Persimmon gives a subtle sweetness (and moistness) to the cake which is spiced with vanilla, nutmeg, ... ... <看更多>