巧克力🍫=快樂的感覺🥰...本地雪糕名牌Karamell Almondo配合在Suria Sabah的新店開張特別推出”純可可雪糕”,他們向來以清純和健康打出自己的品牌,這款新口味不得不試!
Chocolate 🍫 means Happy 🥰...our local famous branded ice cream Karamell Almondo introduces their special “Pure Cocoa Soft Serve Ice Cream” in conjunction with their new opening at Suria Sabah...their unique recipe of “less sweet can be better too” has been serving refreshing and healthy way since year 2009.
🏠 Karamell Almondo Suria Sabah
📍LG-K02, Basement Floor, Suria Sabah.
⏰ Operating hours: 10am - 10pm (Daily)
👩🏻🍳 •Served No Pork•
👉🏻Follow us on Instagram- https://www.instagram.com/eatnhopsabah
#eatnhopsabah #karamellalmondo #suriaasabah #kkcity
同時也有21部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,なんちゃってソフトクリームを作りました。久しぶりのなんちゃってシリーズです。 チョコレートムースをアイスに見立てました。 溶けないし、ひょっとしたらチョコやアイスより濃厚で美味しいかも!? *レシピ*(3ソフトクリーム分) 1.大きなボウルでチョコレート 100gを湯煎で溶かす。 2.お好みの洋酒(...
「soft serve ice cream recipe」的推薦目錄:
- 關於soft serve ice cream recipe 在 Eat n Hop Sabah 吃乐在沙巴 Facebook
- 關於soft serve ice cream recipe 在 王彪民 PM Wang Facebook
- 關於soft serve ice cream recipe 在 Mama's Infinity Love Facebook
- 關於soft serve ice cream recipe 在 MosoGourmet 妄想グルメ Youtube
- 關於soft serve ice cream recipe 在 ochikeron Youtube
- 關於soft serve ice cream recipe 在 ochikeron Youtube
- 關於soft serve ice cream recipe 在 Homemade Soft Serve Ice Cream Recipe! ( Pipeable - YouTube 的評價
- 關於soft serve ice cream recipe 在 Instructions on How to Make Soft Serve Commercial Ice ... 的評價
soft serve ice cream recipe 在 王彪民 PM Wang Facebook 八卦
Oh I’m loving this pandan soft-serve!
The flavour is light and fresh, texture is smooth and creamy. Trying it out on Malaysia Day is so special. Pandan is the ultimate Malaysian ingredient, found in all culture recipe. As long as you’re in this land of ours, you would love pandan. It is one of those things that makes us Malaysians.
The boss DJ Yin 盈盈 says this is just a test run. The Pandan soft-serve will be more than just pandan and ice cream in October. Can’t wait for 青青 Pandan Republic to have a full nyonya desert menu! #青青 #鬼仔巷 #甜品店 #我们先party盈盈叫大家10月来 #好为我的朋友骄傲 #大马美食点睛之草
soft serve ice cream recipe 在 Mama's Infinity Love Facebook 八卦
When Abacus Seed meet Western cooking style..😁
Common way of cooking is as dessert or Chinese cooking style. What about a fusion of western? Try it ya, it is yummy 😉
Also trying my luck in @chinatownfoodsg Mothers’ Day contest. Wish me luck in winning 1st prize $888 cash omg! Join me for the fun contest & amazing prizes too😍
░▒▓█𝐂𝐫𝐞𝐚𝐦𝐲 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐀𝐛𝐚𝐜𝐮𝐬 𝐒𝐞𝐞𝐝█▓▒░
Video recipe in comment below
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
@chinatownfoodsg abacus seed in 3 variants (yam, purple sweet potato & yellow sweet potato)
Prawns
Carrot
Broccoli
Sliced white mushroom
Garlic
𝑺𝒂𝒖𝒄𝒆:
Emborg pasta cream
Bega shredded cheese
Mix herbs
#liloikanbilis powder
Butter
Rosemary & thyme
Salt to taste
𝑺𝒕𝒆𝒑𝒔
1. Boil frozen abacus seed (stir to prevent sticking), carrot & broccoli. Drain & set aside. [Soak abacus seed in ice water to prevent sticking & it's more qiuqiu]
2. Heat up some butter in a wok. Add garlic & sauté till golden brown.
3. Add in prawns & pan-fry them with rosemary & thyme on medium heat until they turn orange in color (~ 3 minutes). Remove from wok & set aside.
4. Use the previous melted butter to cook white mushroom till soft.
5. Then add in Emborg pasta cream, Bega shredded cheese, Lilo Premium Ikan Bilis Powder & mix herbs. Stir well.
6. Add boiled abacus seed into sauce. Mix well.
7. Adjust to taste with salt.
8. Serve warm with veges & prawns.
Enjoy~ ❤️
Ps: If keen in joining the contest, do check out @chinatownfoodsg post for contest details.
#CTFOODMDay #chinatownfoodsg #cookingwithlove #sghomecooking #mothersday #sgfooddiary
soft serve ice cream recipe 在 MosoGourmet 妄想グルメ Youtube 的評價
なんちゃってソフトクリームを作りました。久しぶりのなんちゃってシリーズです。
チョコレートムースをアイスに見立てました。
溶けないし、ひょっとしたらチョコやアイスより濃厚で美味しいかも!?
*レシピ*(3ソフトクリーム分)
1.大きなボウルでチョコレート 100gを湯煎で溶かす。
2.お好みの洋酒(ダークラム)大さじ 1を少しずつ加え混ぜる。
3.卵黄 1個を加え混ぜる。
4.別のボウルで卵白 1個分にグラニュー糖 30gを少しずつ加え かたいメレンゲを作る。
5.別のボウルで生クリーム 100gを8分立てにする。
6.5に4を加え混ぜる。
7.3に6の1/3を加え混ぜる。
8.残りも加え混ぜる。
9.絞り袋に入れ、3時間ほど冷蔵庫で冷やす。
10.絞り袋の口を3.5センチ切り落とす。
12.器やアイスクリームコーンに絞り出す。
11.でけた。お好みでナッツや砕いたクッキーをトッピングしてもよい。100円ショップ・セリアで買ったアイスコーン型の器かわいい。それにしても これ おいしい。
It's been awhile since we've done anything from our "trick recipe" series, so we made some faux soft serve ice cream!
This soft serve is made from chocolate mousse. It won't melt, it's thicker and it may be even more delicious than the real thing!
* Recipe * (serves 3)
1. In a large bowl, melt 100g of chocolate in a hot water bath.
2. Add 1 tablespoon of your favorite alcohol (such as dark rum) little by little, and mix.
3. Add 1 egg yolk and mix.
4. In a separate bowl, add 30g of granulated sugar to the white of one egg, and make a hard meringue.
5. In a separate bowl, add 100g of fresh cream and leave it be for 8 minutes.
6. Add step 5 to step 4, and mix.
7. Add 1/3 of steps 6 to step 3 and mix.
8. Add the rest and mix.
9. Place in a squeeze bag and let it cool in the refrigerator for about 3 hours.
10. Cut off the mouth of the squeeze bag by about 3.5 cm.
12. Squeeze into a bowl or ice cream cone.
11. It's ready! You can top it with nuts or crushed cookies, to your liking. You can also buy a cute ice cone container at Celia's 100 yen shop. Anyway, this is delicious.
#TrickRecipes #softcream #chocolatemousse
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soft serve ice cream recipe 在 ochikeron Youtube 的評價
4/4 was my darling's birthday, so I made this shortcake for him :)
I received many requests for shortcake, so I'm finally making this tutorial!!!
---------------------------------
Strawberry Shortcake (Birthday Cake Recipe)
Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Number of servings: 1 cake
Necessary Equipment:
18cm (7.1-inch) round cake pan
electric mixer
Ingredients:
((Sponge Cake))
2 eggs *room temperature
60g (2.1oz.) granulated sugar
60g (2.1oz.) cake flour
20g (0.7oz.) melted unsalted butter
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
fresh strawberries
300ml fresh cream (heavy whipping cream)
1&1/2 tbsp. granulated sugar
a few drops vanilla extract
1 tbsp. rum *kirsch, brandy, or any kind of liquor you like
Directions:
((Sponge Cake))
1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream. Garnish with strawberries.
4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake.
レシピ(日本語)
http://cooklabo.blogspot.jp/2012/04/blog-post_18.html
---------------------------------
This sponge cake was a success!
Happy 37th birthday to my darling XOXO
What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html
Music by
Josh Woodward
Midnight Sun
Josie Has the Upper Hand - Instrumental
http://www.joshwoodward.com/
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.
♥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
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soft serve ice cream recipe 在 ochikeron Youtube 的評價
Moist and fluffy cupcakes with custard whipped cream filling.
I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. LOL
I don't know why it is named Hokkaido (sounds like a Japanese sweet)! haha
Anyhow, I asked my viewers and they showed me the pictures and the websites, then I finally got an idea that these are chiffon cupcakes with custard whipped cream filling.
Based on that info, I created this recipe. Sorry if this is not what you want... BUT my opinion is... AMAZINGLY DELICIOUS XD My darling said I can sell these cupcakes. LOL Well... I think I'm gonna make this again!!!
---------------------------------
How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream
Difficulty: Unexpectedly Easy
Time: 2-3hrs (incl. cooling time)
Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups
Necessary Equipment:
electric mixer
Ingredients:
((Egg Yolk Batter))
3 egg yolks
20g (0.7oz.) granulated sugar
40ml cooking oil
40ml milk
60g (2.1oz.) cake flour
((Meringue))
3 egg whites
40g (1.4oz.) granulated sugar
((Vanilla Custard Cream))
1 tbsp. cake flour
1 tbsp. corn starch
40g (1.4oz.) granulated sugar
200ml milk
2 egg yolks
15g (0.5oz.) butter
a few drops of vanilla extract
((Whipped Cream))
100ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
((Finish))
powdered sugar (confectioner's sugar)
Directions:
((Preparation))
Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes them easier to whip).
((Egg Yolk Batter))
In a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
((Meringue))
In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
((Combine and Bake))
Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake muffin cups for 20-25 minutes. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.
((Vanilla Custard Cream))
Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.
((Whipped Cream))
Combine fresh cream and granulated in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
((Finish))
Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.
You can either serve immediately or chill in the fridge before serving!
↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/04/blog-post.html
---------------------------------
Music by
Josh Woodward
She Lost Her Wings (Instrumental Version)
http://www.joshwoodward.com/
♥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
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soft serve ice cream recipe 在 Instructions on How to Make Soft Serve Commercial Ice ... 的八卦
Just Like Blue Bell Homemade Vanilla Ice Cream | mamamchallenge.com. Recipe created by Autumn Reo of MamaChallenge.com. ... <看更多>
soft serve ice cream recipe 在 Homemade Soft Serve Ice Cream Recipe! ( Pipeable - YouTube 的八卦
DIY Soft Serve Ice Cream Recipe ! Homemade No Machine Ice Cream WITHOUT Sweetened Condensed Milk! Showing you 2 flavors today, chocolate and ... ... <看更多>