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今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

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20201213 Live Recipes
特別鳴謝Easycook 義工團的食譜，辛苦晒🙏

蟹炒年糕

材料
📌 蟹一大隻或兩隻中size （肉蟹糕蟹都可以）
📌 韓國年糕（一塊塊或一條條都可以）
📌 蔥適量
📌 薑適量
📌 蠔油一湯匙
📌 紹興油適量
📌 老抽適量
📌 糖適量
📌 醋適量
📌 麻油適量

做法
1. 蟹先切件，洗乾淨。韓國年糕用水浸軟。薑，蔥，切絛。
2. 準備一隻碟，灑上生粉，把蟹腳蟹肉部份撲上生粉，蟹螯也撲上生粉。蟹汁留起備用。
3. 油落鑊，燒紅鑊，把蟹腳蟹肉部份向油，蟹腳向上，再落蟹螯，只煎，不要炒，盡量不要郁動。之後翻轉另一面再煎，見熟了就盛起在碟上，備用。
4. 鑊不用洗，直接落薑，蔥頭爆香，加入蟹汁，把已煎好的蟹再落鑊，兜勻，再加入已浸軟的韓國年糕，放少許熱水，麻油，紹興油，老抽，蠔油，糖，醋，再放入蟹蓋，之後煮至收乾汁，稍為兜勻，上碟，即成。

English Version
Stir-Fried Crab with Rice Cakes
(YouTube video starts at 3:18.)
Ingredients:
Mud Crab - 2 (Clean and chop into pieces. Pat thin layer of corn flour/starch on the parts that have crab meat to lock in moisture and sparingly on other parts. Do not flour crab shells. Save the crab liquid and tomalley.)
Rice cakes - (soak in hot water to separate them and absorb more flavor when cooking.)

Seasoning ingredients:
Ginger - sliced
Shallots - sliced
Green onion - bottom white parts
Hot water
Sesame oil
Shaoxing wine
Dark soya sauce - to taste
Oyster sauce - 1 tbsp
Sugar - to taste
Chinese red vinegar - to taste (to add more crab flavor)

Methods:
1. Heat up a wok and add oil. Add crab pieces with the meat sides facing down to lock in moisture. DO NOT add the crab shells yet. DO NOT touch time or avoid flipping them too many times. Cook until they turn bright red then transfer to a plate. Set aside.

2. Add ginger, shallots, green onion (bottom white parts), and stir-fry until fragrant. Add in any liquid &/or tomalley from the crabs.

3. Return the partially cooked crab pieces back to the wok. Add in rice cakes, hot water, sesame oil, and Shaoxing wine, dark soya sauce, oyster sauce, sugar, and Chinese red vinegar. Place the crab shells on top and cover the wok with a lid.

4. Cook until the sauce has reduced. Transfer to a serving plate. Serve.

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冬菇炆髮菜蠔豉
食材：
📌冬菇六至八隻(用水浸軟後蒸30分鐘*留下冬
菇水備用*
📌髮菜二兩 (浸下洗淨及冲水幾次再加小小
水撈下備用)
📌蠔豉八粒 (先浸一陣後洗淨*但不要浸太耐會
浸走晒D味*浸完蒸30分鐘)
📌燒肉一條
📌豆乾-卷型(浸淋後再榨5-6次, 用豆乾代替了
江瑤柱)
📌生菜(預先擺放在上碟用的碟邊)
📌四粒乾蔥
📌四粒蒜頭
📌四片姜
調味料：
📌蠔油 2湯匙
📌老抽 1 湯匙
📌糖 小許
📌紹興酒
📌麻油
📌菇粉
📌粟粉(用冬菇水去開)
做法：
1. 燒熱個鑊,加油. 放入姜和蒜頭炒香至蒜變小小金黃色
2. 轉小火放入蠔豉兩邊煎香後, 將蠔豉拿起備用
3. 現在蒜頭應該變啡色, 加入燒肉和姜、蒜一起炒幾下放鑊的一邊, 另一邊放入冬菇分開炒
4. 將全部(3)一起炒幾下,再加入蠔豉炒, 然後加入冬菇水
5. 加入蠔油, 小小糖, 老抽再將髪菜平均分佈在鑊面後, 加入豆乾和小小菇粉
6. 再加麻油和小小酒入(5), 然後加粟粉水
7. 煮滾可以起鑊，將全部(6)倒進預先鋪上了生菜的碟上面

English Version
Braised Dried Oyster with Fat Choy
(YouTube video starts at 19:59.)
Ingredients:
Dried oysters - (wash, especially the sides, soak a bit and not too long to avoid loosing the flavor, and steam for ½ hour)
Dried mushrooms - (wash, soak to rehydrate, and steam for ½ hour)(Save the water from soaking the mushrooms.)
Chinese roast pork belly - sliced (this is for more flavor from the pork belly skin and aroma)
Dried bean curd rolls - (soak, rinse, squeeze 5 – 6 times until dry, and cut into chunks)
Fat Choy - (soak, wash and rinse a couple of times, and lastly mix with a bit of oil and set aside)

Seasoning ingredients:
Ginger - sliced
Garlic - sliced
Green onion - sliced
Mushroom water (from soaking mushroom)
Oyster sauce - 2 tbsp or more to taste
Sugar - to taste
Dark soya sauce - 1 tbsp or taste
Mushroom seasoning powder - a sprinkle
Corn flour/starch and mushroom water - to thicken sauce
Shaoxing wine
Sesame oil

Garnish
Green lettuce leaves - (arrange in a circular pattern on the serving plate)

Methods:
1. Heat up a wok and add oil. Add in and ginger, garlic, and stir-fry until fragrant.

2. Add in dried oysters and stir-fry until fragrant on LOW heat. Transfer to a plate and set aside. This will make the dish more flavourful.

3. Add in Chinese roast pork belly and stir-fry a bit. Add in mushrooms and stir-fry until they absorb all the garlic oil and fragrant.

4. Return the dried oysters back to the wok and stir -fry.

5. Add in mushroom water (saved earlier when soaking the mushrooms), oyster sauce, sugar, and dark soya sauce.

6. Add in fat choy by spreading evenly in the wok.

7. Add in dried bean curd rolls, sprinkle in mushroom seasoning powder, mix well and bring to a boil.

8 Drizzle in Shaoxing wine and sesame oil.

9. Add in corn flour/starch and mushroom water mixture to thicken sauce. Mix well and transfer to the serving plate lined with green lettuce leaves.

10. Arrange the dried oysters in the center of the serving plate and the mushrooms around the dried oysters. Serve.

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肉桂卷

麵團材料：
自發粉 140gr. (可用麵粉140 gr. + 1茶匙發粉)
牛奶 半杯
牛油(溶） 5湯匙

肉桂餡材料：
牛油(溶） 3湯匙
黃砂糖 75 gr.
鹽 少許
粟粉 1湯匙
玉桂粉 1湯匙

糖粉 （裝飾用）

做法：

1. 座枱攪拌機裝上打麵團的勾. 自發粉和牛奶用攪拌機稍為拌勻，加入溶牛油再打至成麵團

2. 在麵團攪拌同時，把所有肉桂餡材料放入大碗來拌勻備用

3. 枱面鋪上矽膠墊，噴少許橄欖油。把打好麵團移到矽膠墊上，用手磋3分鐘 (如果不想用手磋，可用攪拌機打多2-3分鐘)

4. 用麵棍把麵團碾開至半厘米厚，把肉桂餡平均鋪在麵團上(如肉桂餡稍為硬身,可先用微波爐加熱少許使其軟化)

5. 肉桂餡掃均後，把麵團捲成一條，然後用矽膠墊捲好放入冰箱雪至硬身(約5分鐘)

6. 肉桂卷硬身後取出切片(大約1-1.5厘米一片)

7. 放入已噴油的氣炸鍋焗盆內，用180度焗7分鐘後，把玉桂卷反轉再焗5分鐘後取出, 灑上糖粉即可食用。

肥媽 Maria Cordero
YouTube Live – December 12, 2020 Recipe English Version
Cinnamon Rolls
(YouTube video starts at 3:37.)
Ingredients:
Self-raising Flour - 140g (or use all-purpose flour and add 1 tsp of baking powder)
Milk - ½ cup
Unsalted butter - 5 tbsp (melted)

Cinnamon filling ingredients:
Unsalted butter - 3 tbsp (melted)
Brown sugar - 75g
Salt - a sprinkle
Corn flour/starch - 1 tbsp
Cinnamon powder - 1 tbsp

Parchment paper

Methods:
1. In a bowl, add in unsalted butter, brown sugar, salt, corn flour/starch, cinnamon powder, and mix well. This is the cinnamon filling. Set aside.

2. In a stand mixer bowl, add in self-raising flour, milk, melted butter, and mix well until it becomes a dough. Add more self-raising flour if necessary. You may hand mix and knead to a dough.

3. Roll the dough into a thin rectangle sheet.

4. Spread cinnamon filling prepared in Step 1 evenly onto the dough sheet.

5. Tightly roll the dough up and seal both ends of the roll, wrap in a parchment paper, and freeze it for a couple of minutes in the FREEZER.

6. Spray oil in the basket of the air fryer.

7. Once the dough is slightly hardened, unwrap the parchment paper, slice into equal size pieces, and transfer them into the air fryer lined with perforated parchment paper.

8. Bake them at 180C (356F) for 7 minutes then turn them on to the other sides and bake for another 5 minutes. Sprinkle icing sugar on top right before serving.
If using the oven, reduce the butter and sugar and increase the cinnamon powder amounts

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泡菜炒年糕

材料
📌 泡菜
📌 韓國年糕
📌 蔥頭適量
📌 薑適量
📌 菇粉適量
📌 中國芹菜適量
📌 辣油適量
📌 麻油適量
📌 頭抽適量

做法
1. 韓國年糕用水浸軟
2. 油（少少）落鑊，落薑，蔥頭，爆香，再落泡菜，之後加入韓國年糕，兜勻。再加入熱水，兜勻。
3. 加入菇粉，兜勻，加入麻油，頭抽，再兜勻，再落中國芹，兜勻。（如果喜歡食辣，可現時加入辣油），上碟，即成。

English Version
Vegetarian Stir-Fried Rice Cakes with Kimchi
(YouTube video starts at 45:00.)
Ingredients:
Rice cakes - (soak in hot water before cooking to absorb more flavor)
Kimchi
Chinese celery - sliced
Green onion - sliced (top green parts)

Seasoning ingredients:
Ginger - sliced
Green onion - bottom white parts
Water
Mushroom seasoning powder - a sprinkle
Sesame oil
First extract light soya sauce
Chili oil
Cheese - optional

Garnish:
Chinese celery leaves

Methods:
1. Heat up a wok and add oil. Add in ginger slices and green onion (bottom white parts), and stir-fry until fragrant.

2. Add in kimchi, rice cakes, and stir-fry. Add a bit of water, mushroom seasoning powder, light soya sauce, and mix well.

3. Add in Chinese celery and green onion (top green parts) slices, and mix well.

4. Drizzle in chili oil, mix well, and transfer to serving plate. Optional to add cheese on top. Garnish with Chinese celery leaves. Serve.

＃肥媽食譜
＃肥媽easycook

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

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✉️info@9-beauty.com

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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

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中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

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要开播了，马铃薯刚才尽然睡觉了💤🥺这个直播要帮他冲凉凉的啊！
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人数过900送多3瓶！总共送6瓶呐🥰

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Step 1:只需在直播下按多多赞，留言写上“我想得【Against24 抗菌洗沐系列】，因为…（写出你的个人理由）
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现有做飘逸公主粉丝独享优惠活动😘
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https://shopee.com.my/Against24-Rubber-Duck-Hand-Wash-Buy-2-Free-1--i.53852994.1783606220
输入 Promo Code 【AGAIASH】

We enjoyed making fruit soap last time (https://youtu.be/d1iQzA3VOM4) so now we're going for round two!
This time we made soap macarons. We devised a special method to incorporate a fluffy feeling into the cream. It's easier to make macarons out of soap than it is real macarons! Of course, they cannot be eaten it, so please be careful!

*Recipe*
1. Cut MP Soap White into big 3 cm squares.
2. Place 1 square in a heat-resistant container and heat it in a microwave for about 20 seconds. When it does not melt, heat it additionally while keeping an eye on the state of the soap.
3. Color 2 portions with food coloring matter. To create a pastel color, please use a small amount of edible pigment.
4. For the addition of scent to the soap, please add essential oils, aroma oils or plant extracts at this timing.
5. Pour into mold.
6. Remove it from the mold when it solidifies.
7. Let us make the cream. Make MP Soap White into a fine state. This time we used a cheese grater which we bought at the 100 yen shop.
8. Knead the minced soap by hand.
9. Make it into a cream shape.
10.Insert the product of Step 9 into the portion created at Step 6. It should stick when pressed firmly. If you are unable to do so please use dissolved glycerin soap instead of glue as a sticking agent.
11. Leave it to dry for roughly a day.
12. We did it. Let's wash away dirt and grime with gusto!

この前つくったフルーツ石けん（ https://youtu.be/d1iQzA3VOM4 ）が楽しかったのでまた作ってみました。
今回はマカロンみたいな石けん作りました。クリームのふわふわ感が出るように工夫しました。
本物のマカロンはマカロナージュもピエもとっても難しくて苦手なんですが、マカロン石けんなら大丈夫。
もちろん食べたれません。ご注意ください。

*レシピ*
１．MPソープ ホワイトを大きなものは3センチ角に切る。
２．耐熱容器に１を入れ、電子レンジで20秒ほど 加熱する。溶け切らない時は様子を見ながら追加で加熱する。
３．２を食用色素で着色する。パステルカラーにするためにごく少量の食用色素で着色する。
４．香りをつけたい時はエッセンシャルオイルやアロマオイル、植物エキスをこのタイミングで加える。
５．型に流し込む。
６．固まったら型から取り出す。
７．クリームを作ります。MPソープ ホワイトを細かくする。今回は100円ショップで買った、チーズおろし器を使ってみました。
８．細かくしたソープを手でこねる。
９．クリームの形に整える。
１０．６に９をはさむ。ギュッと押し付けると貼り付きます。取れてしまいそうな時は、溶かしたグリセリンソープを接着剤代わりに使ってくっけるとよい。
１１．1日ほど乾燥させる。
１２．できた。ヨゴレと一緒にイヤなことも洗い流しちゃおう！

▶️ Step Up tặng các bạn thích bản cover "Ghen Cô Vy" này bản ebook free của sách Hack Não Phương Pháp tại đây: https://bit.ly/taiebook8free

Hát hay thổi bay Virus Corona ?
Ghen Cô Vy phiên bản tiếng Anh theo phong cách Cover quen thuộc của Step Up English ra lò các bạn nhé ???
Giữa lúc tình hình dịch bệnh càng phức tạp, các bạn nhớ thực hiện các hoạt động phòng bệnh theo khuyến cáo của các cơ quan chuyên môn để bảo vệ chính mình và mọi người xung quanh nha.

Ghen Cô Vy| NIOEH x K.HƯNG x MIN x ERIK | WASHING HAND SONG | CORONA SONG
https://youtu.be/BtulL3oArQw

Cover & English Version by Step Up
Original Version: NIOEH x KHẮC HƯNG x MIN x ERIK
Biên đạo phiên bản gốc: Quang Đăng
English lyrics: Hoàng Đại
Vocals: Lam Lam & Phi Long
Cameraman & Editor: Phan Duy

Lyrics:
[Version 1]:
We’ve all heard of this popular name
It’s the Corona Virus
Where it’s from is a place called Wuhan
No one expects its outbreak
Everybody should stay alert
No one else should suffer
Take action for your safety first
Stop this from getting bigger

Wash your hands carefully right now
Don’t touch your eyes your nose your mouth
Don’t get too close to any crowds
Push away the Corona Corona

Take care of your health!
Clean up the space around yourself!
Raising awareness surely helps
Push away the Corona Corona

[Version 2]:
So dangerous! Despite how small it is
People die because of it
It’s a tough job but we keep the faith
To stop it from spreading out
Everybody should stay alert
No one else should suffer
Take action for your safety first
Stop this from getting bigger

Wash your hands carefully right now
Don’t touch your eyes your nose your mouth
Don’t get too close to any crowds
Push away the Corona Corona

Take care of your health!
Clean up the space around yourself!
Raising awareness surely helps
Push away the Corona Corona

Every doctor works day and night!
No matter what we do full-time
We’re standing right here side by side
Vietnam is winning against, this pandemic

[Outro]:
Being ready to day
Everything’s gonna be O.K
Because our hearts will find a way
Vietnam is winning against, this pandemic

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** Hãy Chia sẻ và Đăng ký kênh của bọn mình để chờ đón những sản phẩm tiếp theo của bọn mình nha!
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© Bản quyền thuộc về Step Up English
© Copyright by Step Up English ☞ Do not Reup

桃で作る夏のロールケーキ🍑Peach Swiss Roll (Japanese Roll cake)

Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake"
This recipe is a very basic one.
This is easy to make with just a few ingredients!
I created this recipe to fit with in-season summer fruit.
いつも作っているロールケーキを夏のフルーツ「桃🍑」で作りました。
あっさり目のジューシーな桃がおいし～。
きっちりと巻いてしっかり冷やせば、美味しい桃のデザートになります。
桃は赤い皮ごとコンポートにすると、なんとも可愛らしい淡いピンクカラーに
なります。残った桃のシロップはアガーと合わせて艶出しに^^
ソーダで割って頂くのも夏ならではの楽しみ♪
撮影のためクーラーを止めているので、少しケーキが柔らかい感じになっています。

チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo...

【Ingredients】9.8×9.8inch (25×25cm)baking pan
●Dough
3 Eggs(large)　
70g Granulated sugar　
60g Cake flour
●Whipped cream
200g Heavy Cream
20g Granulated sugar
●Peach Compote
2 Peaches
200g Water　
100 Sugar
20g Lemon juice 　
●For Toppings
Whipped cream
Peach Compote
Nappage　to taste
non melting powdered sugar
Mint leaves

【Directions】
●Peach Compote
①Wash the peaches well, Cut the peaches in half.You don't need to peel the skin.
②Put the ★ ingredients into a pot and Add the peaches and cook over medium heat.
When it comes to a boil, turn the heat to low and simmer for 5-10 minutes (turn the peaches halfway through cooking).
③Let the peaches from Step ② sit in the pot until they cool off. Then put them in a container and refrigerate.

*If you want to give it a deep pink color, add the peach peels to the pot of simmering liquid (buy the reddest peaches you can find for this).

●Dough
①Crack an egg into a bowl.
②Mix it with a hand-mixer.
③Warm it at a double-boiler at 40°C until it is lukewarm.Add sugar.
(when it's body temperature, remove the bowl from the double-boiler.)
④Beat it quickly with the hand-mixer until it gets thick.
Beat it until the mixture thickly sticks to the mixer and falls like ribbon.
⑤Mix it with the hand-mixer slowly for 30 sec to make the mixture smooth.
⑥Add shifted cake flour. Mix it with a rubber spatula. (like ladling out) Mix it well until it gets glossy.
⑦Pour the mixture into a baking sheet lined with baking paper, and make it flat.
Drop the baking sheet to get the air bubbles out.
⑧Bake it for 12 min at 180°C(356 °F)
⑨When it's baked, remove it from the baking sheet quickly and cool it on a cake cooler.
Wrap the top so that it doesn't get dry.
⑩When the cake is cool, take it out of the paper. Spread the Whipped cream on the brown side and put the Peach Compote on it.
⑪Roll it and shape it nice, and cool it well in the fridge.
⑫Squeeze whipped cream on top and put Peach Compote for decorations, then serve!


【材料】25×25cm 天板
●生地
卵(L)　3個
グラニュー糖　70g
薄力粉　60g
●ホイップクリーム
生クリーム　200g
グラニュー糖　20g
●桃のコンポート
桃　2個
水 200g
砂糖 30g
レモン果汁 20g
●トッピング
ホイップクリーム
桃のコンポート
溶けない粉糖
ミントの葉
ナパージュ(コンポートの時に出来たシロップにアガーを加えて加熱したものを使用)


【作り方】
●桃のコンポート
①ボウルに卵を割り入れる。砂糖を加える。
②ハンドミキサーで混ぜる。
③40℃位の湯煎にかけてひと肌位に温める。(ひと肌に温まったら、湯煎から外す)
砂糖を加える。
④ハンドミキサーで白くもったりとするまで立てる。(高速)
生地がもったりと羽にくっついて、落ちた生地がリボン状になるくらいまで立てる。
⑤最後はハンドミキサーの低速で30秒ほどまわして、生地のキメを調える。
⑥ふるった薄力粉を加える。ゴムベラで混ぜる。
下からすくうようにボウルのふちでゴムベラをかえすようにして混ぜると良い。ツヤがでるまで、しっかりと混ぜる。
⑦ベーキングペーパーを敷いた天板に生地を流し、平らにする。
空気を抜くために天板ごと生地を落とす。
⑧180℃に予熱したオーブンで12分ほど焼く。
⑨焼けたらすぐに天板から外して、ケーキクーラーの上で冷ます。上には乾燥しないように、ラップをかけておく。
⑩生地が冷めたら、 紙から外して焼き色がついた方にホイップクリームを塗り、桃のコンポートを乗せる。
⑪巻いて形を調えたら、冷蔵庫でしっかりと冷やす。
⑫最後に上に飾り用のホイップクリームを絞り、桃のコンポートを飾れば出来上がり!

*全卵は湯煎にかけたら温め過ぎない。
*生地は立てたときに爪楊枝が立つ位に立てる。
*薄力粉を加えた後はツヤが出るまでしっかりと混ぜる。


*music LuLu Orgel (ルルオルゴール)（Audiostock） / PIXTA(ピクスタ)