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在whipping cream dessert這個產品中，有39篇Facebook貼文，粉絲數超過105萬的網紅Foodbymay，也在其Facebook貼文中提到， #ขนมปังหิมะไส้ครีมโสดดดด 🍞❄️☃️🍼 #ไส้ครีมนุ่มม๊วกกกกก 😍❤️✨👍🏻 เอาเมนูขนมมาฝากกันอีกแล้ววว รอบนี้ไม่ธรรมดาแน่นอนแค่ชื่อเมนูก็ชวนฟินแล้ว กับเมนู “Snow B...
　同時也有167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，Gooey on the inside, we made a large doughnut-like glacage dessert. When you cut it, condensed milk cream flows out from the inside. Have fun eating i...

whipping cream dessert 在 Foodbymay Facebook 八卦

Foodbymay By Foodbymay

2021-06-05 21:21:41 有 2,092 人按讚
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#ขนมปังหิมะไส้ครีมโสดดดด 🍞❄️☃️🍼

#ไส้ครีมนุ่มม๊วกกกกก 😍❤️✨👍🏻

เอาเมนูขนมมาฝากกันอีกแล้ววว รอบนี้ไม่ธรรมดาแน่นอนแค่ชื่อเมนูก็ชวนฟินแล้ว กับเมนู “Snow Bread “ 🍞❄️☃️🍼
เป็นขนมปังนุ่มๆสอดไส้ครีมสดแบบแน่นๆจุกๆ โรยไอซิ่งเพิ่มความSnowสักหน่อย น่ารักน่ากินมากกกกก แนะนำทานแบบเย็นๆโคตรฟิน!!

ตัวขนมปังนุ่มนิ่มใช้ส่วนผสมแค่ไม่กี่อย่าง นอกจากนี้ตัวไส้คือทีเด็ดเลยทุกคน ใช้ครีมสดๆตีกับนมข้นหวานคือนัวมาก ตัวครีมคือนุ่มฟูทานเพลินไม่เลี่ยนเลยใครกำลังหาวิปครีมตีขึ้นฟูง่ายๆ อยู่ทนอยู่นานแนะนำเลยน้า เมใช้ครีมแดรี่แท้ๆ ของ “Debic Whipping Cream” 🥛🧈 มีไขมันนมถึง 35% เนื้อเนียน หอมมัน กลมกล่อมสุดๆ 🤩💥

แนะนำให้ทำเลยจ้า ทำง่ายกว่าที่คิดมากๆ แถมอร่อยฟินได้ยกบ้าน ใครลองทำแล้วเอามาอวดกันบ้างน้าาา 😆❤️👍🏻✨

💰ราคา 199 บาท/ขวด

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#foodbymay #dessert #เมนูวันนี้
#Debic #DebicWhippingCream

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whipping cream dessert 在 Foodbymay Facebook 八卦

Foodbymay By Foodbymay

2021-06-08 13:23:06 有 2,060 人按讚
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#ขนมปังหิมะไส้ครีมโสดดดด 🍞❄️☃️🍼

#ไส้ครีมนุ่มม๊วกกกกก 😍❤️✨👍🏻

เอาเมนูขนมมาฝากกันอีกแล้ววว รอบนี้ไม่ธรรมดาแน่นอนแค่ชื่อเมนูก็ชวนฟินแล้ว กับเมนู “Snow Bread “ 🍞❄️☃️ 🍼 เป็นขนมปังนุ่มๆสอดไส้ครีมสดแบบแน่นๆจุกๆ โรยไอซิ่งเพิ่มความSnowสักหน่อย น่ารักน่ากินมากกกกก แนะนำทานแบบเย็นๆโคตรฟิน!!

ตัวขนมปังนุ่มนิ่มใช้ส่วนผสมแค่ไม่กี่อย่าง นอกจากนี้ตัวไส้คือทีเด็ดเลยทุกคน ใช้ครีมสดๆตีกับนมข้นหวานคือนัวมาก ตัวครีมคือนุ่มฟูทานเพลินไม่เลี่ยนเลยใครกำลังหาวิปครีมตีขึ้นฟูง่ายๆ อยู่ทนอยู่นานแนะนำเลยน้า เมใช้ครีมแดรี่แท้ๆ ของ “Debic Whipping Cream” 🥛🧈 มีไขมันนมถึง 35% เนื้อเนียน หอมมัน กลมกล่อมสุดๆ 🤩💥

แนะนำให้ทำเลยจ้า ทำง่ายกว่าที่คิดมากๆ แถมอร่อยฟินได้ยกบ้าน ใครลองทำแล้วเอามาอวดกันบ้างน้าาา 😆❤️👍🏻✨

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#foodbymay #dessert #เมนูวันนี้
#Debic #DebicWhippingCream

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whipping cream dessert 在 Foodbymay Facebook 八卦

Foodbymay By Foodbymay

2021-06-01 20:50:09 有 1,718 人按讚
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#แจกสูตรเค้กช็อคสุดเยิ้มมม 🍰🍫✨❤️

#ทำโคตรง่าย 👍🏻😍

ถูกใจช็อกเลิฟเว่อร์แน่นอน!! 🍫❤️ กับเมนูสุดฟิน ที่กำลังฮิต และขายดีสุดๆ อย่าง “VERY RICH CHOCOLATE CAKE” 🍰🍫✨❤️ โคตรเด็ดเลยจ้า ตัวเค้กทำง่ายมาก ทำตามได้ไม่มีพลาดแน่นอน

ส่วนตัวซอส Chocolate คือโคตรเข้มข้น รสชาตินุ่มนวลละมุนลิ้นสุดๆ เพราะใช้ครีมแดรี่แท้ๆ ของ “Debic Whipping Cream” 🥛🧈 มีไขมันนมถึง 35% เนื้อเนียน หอมมัน กลมกล่อมสุดๆ 🤩💥 ยิ่งมาใส่ผสมผสานกับดาร์คช็อคและผงโกโก้ได้รสชาติที่หวานน้อยกำลังดี 😋👍🏻🥰 ละมุนไม่ไหวแล้ว ต้องทำด่วนๆๆ แนะนำเลยจ้า

💰ราคา 199 บาท/ขวด

📍หาซื้อได้ที่ ร้านขายวัตถุดิบเบเกอรี่ทั่วไป หรือ ติอต่อทางหน้า Page FB Debic Thailand

#foodbymay #dessert #เมนูวันนี้
#Debic #DebicWhippingCream

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whipping cream dessert 在 MosoGourmet 妄想グルメ Youtube 的評價

MosoGourmet 妄想グルメ By MosoGourmet 妄想グルメ

2016-11-05 22:18:48 有 13,391,678 人看過 有 33,442 人喜歡
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Gooey on the inside, we made a large doughnut-like glacage dessert. When you cut it, condensed milk cream flows out from the inside. Have fun eating it!
*Recipe*（21 cm diameter）
Make coffee mousse.
１．Whip 500ml of whipping cream to a mostly stiff peak.
２．Bloom 25g of powder gelatin in 150ml (5x water) of water.
３．Add 10 egg yolks, 500ml milk, 150g granulated sugar, and 10 teaspoons instant coffee (15g) in a pot and place it over low heat.
４．When the mixture thickens slightly, remove from heat.
５．Dissolve ２ in the mixture and filter it through a sieve.
６．Chill ５ with ice water to thicken.
７．Add１, and mix.
８．Pour 7 into a mold. Keep the excess mousse (about 100g).
９．Solidify it in a freezer.

Make condensed milk cream.
１０．Add 1 tablespoon of whipping cream (16g) to 140g of sweetened condensed milk and mix. The total volume of this mixture will be about 120ml.
１１．Remove 9 from the freezer once frozen.
１２．Pour 10 to the mousse from 11 with divots.
１３．Layer 12 with the mousse without divots.
１４．Fill the joints with the remaining mousse from 8. If the mousse becomes soft, freeze it again to make it easier to work with.
１５．Chill in a freezer.

Make caramel glacage.
１６．Bloom 6g of powder gelatin in 30ml of water.
１７．Place 120g sugar and 45ml water in a pot and place it over medium heat.
１８．Occassionally shake the pot, and turn off heat when the color turns brown.
１９．Add 150ml of boiling water (have the lid ready to protect from spatter).
２０．Add 150ml whipping cream, and heat until the mixture comes to a boil.
２１．Add 16 to dissolve, and filter through a sieve.
２２．Chill with ice water until the mixture thickens.
２３．Pour 22 on 15.
２４．Add decorations.
２５．Finished! Cut into pieces, and enjoy the gooey condensed milk cream that flows out. In any case, it was hard to secure a spot in the freezer.

If it is too large for you to finish:
Add 60g egg white (2 eggs worth) and 70g sugar to 260g of the remaining dessert. Sift 100g flour and 1g baking powder, and add them, along with 30g of chocolate chips, to the mixture. Pour the mixture into a pound cake mold. Bake for 35 minutes in a 180 degree Celsius oven for a chewy cake. You can also make this in a cupcake mold, or eat it cold.

大きなドーナツみたいなデザート作りました。切ると中から練乳クリームが流れ溢れ出します。楽しんでたべて！

*レシピ*（直径 21センチ）
コーヒームースを作ります。
１．生クリーム 500mlを7分立てにしておく。
２．粉ゼラチン 25gを水 150ml（5倍の水）でふやかしておく。
３．鍋に卵黄 10個、牛乳 500ml、グラニュー糖 150g、インスタントコーヒー 小さじ10（15g）を入れ、混ぜながら弱火にかける。
４．とろみが付いたら火から下ろす。
５．２を加え混ぜ溶かし、網で濾す。
６．５を氷水で冷やしながら、とろみを付ける。
７．１を加え、混ぜる。
８．型に７を入れる。ムースは100gほど余るが、取っておく。
９．冷凍庫で固める。

練乳クリームを作ります。
１０．加糖練乳 140gに生クリーム 大さじ 1（16g）を加え混ぜる。全体で120mlくらいです。

１１．冷凍した９を取り出す。
１２．１１のくぼみのある方のムースに１０を流し入れる。
１３．１２にくぼみのない方のムースを重ねる。
１４．８の残りのムースでつなぎ目を埋める。ムースが柔らかくなってしまったら冷凍しながらやると作業がスムーズです。
１５．冷凍庫で冷やす。

キャラメルグラサージュを作ります。
１６．水 30mlに粉ゼラチン 6gを入れてふやかしておく。
１７．鍋に砂糖 120gと水 45mlを入れ中火にかける。
１８．時々、鍋を揺すりながら加熱し、茶色になったら火を止める。
１９．熱湯 150mlを入れる。（ハネるので蓋を用意すること）
２０．生クリーム 150mlも加え、再び火にかけ、沸騰するまで加熱する。
２１．１６を加え混ぜ溶かし、網で濾す。
２２．氷水で冷やしながら、とろみが付くまで冷やす。

２３．１５に２２をかける。
２４．デコする。
２５．できあがり。切り分けて、トロッと流れ出す練乳クリームを楽しむ。それにしても、冷凍庫の場所の確保が大変だった。

もし、大きすぎて食べきれない時は！
余ったデザート 260gに卵白 60g（2個分）、砂糖 70gを混ぜる。薄力粉100gとベーキングパウダー 1gをふるったものを加え混ぜたら、チョコチップ 30gも混ぜパウンド型などに入れる。180度に予熱したオーブンで35分ほど焼くと、ムチッとしたケーキができます。カップケーキ型で焼いたり、冷やして食べても美味しいです。

#sexy #Giant #Donut #Cake #recipe #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #foodporn #japan #音フェチ

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MosoGourmet 妄想グルメ

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#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。 妄想グルメは日常系ファミリーチャンネルです。 子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している 日本の普通の家庭の日常生活動画です。料理動画というわけではありません。 時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。 詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。 よろしくお願いします。
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whipping cream dessert 在 Cooking with Dog Youtube 的評價

Cooking with Dog By Cooking with Dog

2010-12-16 03:31:24 有 3,811,812 人看過 有 35,014 人喜歡
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This Japanese Christmas Cake is a fluffy sponge cake decorated with a generous amount of strawberries and whipped cream. Try this recipe at Christmas time. It’s a real treat for the kids!

How to Make Christmas Cake
https://cookingwithdog.com/recipe/christmas-cake/

(18cm/7.1" cake pan)
- Sponge Cake -
150g Eggs (5.3 oz)
100g Granulated Sugar (3.5 oz)
90g Cake Flour or Pastry Flour (3.2 oz)
(Use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.53 oz)
1 tbsp Milk

- Soaking Syrup -
2 tbsp Granulated Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries, optional

- Toppings -
400ml Whipping Cream with 35% fat (1.7 cups)
3 tbsp Granulated Sugar
450g Strawberries (1.0 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.2" diameter
Parchment Paper (side): 6x58cm/2.4"x22.8"
Cake Pan (18cm/7.1" diameter)
Christmas Ornaments

RECIPE NOTES
(This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.)
* Measuring the baking ingredients by weight is absolutely necessary, so make sure to use a proper scale.
* The measurements and whipping time for the batter are critical to making a sponge cake. If they are not accurate, the sponge cake will become flat.
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
* We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
* The baking time depends on various factors, for example, the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
* If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.

Please activate the subtitles by clicking the setting icon at the bottom right of the video and follow the instructions. They explain how many times you need to scoop the batter with a spatula and this process is essential to make fluffy sponge cake. The ingredient list is described above and we recommend using cake flour instead of pastry flour.

We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?v=LmLkPBut8nI&ref=share Thank you for your support!

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ふわふわのスポンジ生地にたっぷりのいちごと生クリームをはさんだクリスマスケーキです。子供たちが喜ぶので是非作って下さい！

クリスマスケーキの作り方
https://cookingwithdog.com/ja/recipe/christmas-cake/

＜材料＞直径18cmのスポンジ型1台分 http://cookingwithdog.com/ja/recipe/christmas-cake/
【スポンジ生地】
・卵：150g
・グラニュー糖：100g
・薄力粉：90g
・バター（食塩不使用）：15g
・牛乳：大さじ1

【シロップ】
・グラニュー糖：大さじ2
・湯：大さじ3
・キルシュ：大さじ1
※キルシュワッサー（Kirschwasser）とも言う。サクランボで作ったブランデーの一種。

【仕上げ用】
・生クリーム：400ml（乳脂肪分35%使用）
・グラニュー糖：大さじ3
・いちご：450g（大20粒）
・粉糖：適量

オーブンペーパー：6×58cm、直径18.4cmの円
直径18cmのスポンジ型
クリスマス用オーナメント

レシピのメモ
・材料をきちんと量ることは特に大切です。正確な計量器具を使って下さい。
・計量と生地を混ぜる回数はとても重要です。スポンジケーキが膨らまない原因になります。
・焼きあがったスポンジケーキは乾燥しないように型をかぶせたまま冷ましてください。
・生クリームは無添加の純乳脂肪をお薦めしています。風味もコクも断然優れています。
・焼き時間は型のサイズやオーブンの種類により変化します。オーブンから目を離さずに時間を調節してください。
・もしスポンジケーキの高さが足りない場合は、追加で焼いて３層４層のクリスマスケーキを作ることもできます。

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=LmLkPBut8nI&ref=share いつも応援していただき本当にありがとうございます！

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フランシスのお弁当箱、巾着袋、お箸セットを注文！
https://cookingwithdog.com/ja/bentoandco/


Ingredientes para o Bolo de Natal
(18cm de diâmetro)

- Bolo Esponja -
150g de ovos
100g de açúcar
90g de farinha
15g de manteiga sem sal
15ml de leite

- Calda para umedecer -
4 colheres de sopa de açúcar
6 colheres de sopa de água quente
2 colheres de sopa de Kirsch - um tipo de brandy feito com cerejas fermentadas

- Enfeites -
400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata - você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro)
6 colheres de sopade açúcar
450g de morangos
Açúcar de confeiteiro

Papel vegetal (para o fundo): 18,4 cm
Papel vegetal (para a lateral): 6 X 58cm
Forma para o bolo: 18 cm de diâmetro
Ornamentos com motivos natalinos

* Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.

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Cooking with Dog

About author
Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed. While Chef cooks a variety of popular dishes in Japan, Francis calmly sits next to her and narrates the recipes step-by-step in English. He sometimes gets sleepy and closes his eyes but don't worry, you will still hear his voice. The show started in September, 2007. Now it has more than 280 episodes and currently publishes a video every weekend. Enjoy Chef's authentic Japanese cooking skills and Francis' exotic Japanese accent. クッキング・ウィズ・ドッグは犬のホスト、フランシスと謎の女性シェフが出演するYouTubeチャンネルだよ。シェフは日本で人気の様々な料理を実演して、フランシスはおとなしく隣に座ってレシピを分かりやすく英語で説明するんだ。彼は時々眠くなって目を閉じてしまうこともあるけど心配しないで！ちゃんと解説はするよ。2007年9月に始まったこのチャンネルは今では280以上のレシピがあって、週末に新しい動画を公開しているよ。シェフの本格的な日本料理のテクニックとフランシスの特徴的な日本語訛りの英語を楽しんでね。
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whipping cream dessert 在 Cooking with Dog Youtube 的評價

Cooking with Dog By Cooking with Dog

2013-06-10 03:14:21 有 2,827,952 人看過 有 38,061 人喜歡
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Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. Definitely give it a try.

How to Make Cream Puffs
http://cookingwithdog.com/recipe/cream-puffs/

(12 pieces)
- Batter -
100ml Water (3.4 fl oz)
60g Unsalted Butter (2.1 oz)
A pinch of Salt
60g Cake Flour (2.1 oz)
3 Eggs, Beaten

- Pastry Cream - (net weight 500g/1.1 lb)
400ml Milk (1.69 cups)
⅓ Vanilla Bean Pod
4 Egg Yolks
100g Granulated Sugar (3.5oz)
2 tbsp Cake Flour
2 tbsp Corn Starch
100ml Whipping Cream with 36% fat (3.4 fl oz)
½ tbsp Granulated Sugar
Powdered Sugar
Rum or Brandy (optional)

We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=kYHGO4rvelo&ref=share Thank you for your support!

Order Francis T-shirts and Apron!
http://cookingwithdog.com/merchandise/

Order Francis Bento Box, Bento Bag and Chopsticks!
http://cookingwithdog.com/bentoandco/

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みんなが大喜びするシュークリームを作ります。出来立てのシューはサクサクで中のクリームは絶品です。ぜひ作って下さいね。

シュークリームの作り方
http://cookingwithdog.com/ja/recipe/cream-puffs/

＜12個分＞
[シュー生地]
水：100ml
無塩バター：60g
塩：ひとつまみ
薄力粉：60g
溶き卵：３個

[カスタードクリーム（出来上がり約500g）]
牛乳：400ml
バニラビーンズ：1/3本
卵黄：4個
グラニュー糖：100g
薄力粉：大さじ2
コーンスターチ：大さじ2
生クリーム（乳脂肪36％）：100ml（このうち約2/3使用）
グラニュー糖：大さじ1/2
粉糖
ラム酒（ブランデー）

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=kYHGO4rvelo&ref=share いつも応援していただき本当にありがとうございます！

フランシスのTシャツとエプロンを注文！
http://cookingwithdog.com/ja/merchandise/

フランシスのお弁当箱、巾着袋、お箸セットを注文！
http://cookingwithdog.com/ja/bentoandco/

Music courtesy of Audio Network

post-title
Cooking with Dog

About author
Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed. While Chef cooks a variety of popular dishes in Japan, Francis calmly sits next to her and narrates the recipes step-by-step in English. He sometimes gets sleepy and closes his eyes but don't worry, you will still hear his voice. The show started in September, 2007. Now it has more than 280 episodes and currently publishes a video every weekend. Enjoy Chef's authentic Japanese cooking skills and Francis' exotic Japanese accent. クッキング・ウィズ・ドッグは犬のホスト、フランシスと謎の女性シェフが出演するYouTubeチャンネルだよ。シェフは日本で人気の様々な料理を実演して、フランシスはおとなしく隣に座ってレシピを分かりやすく英語で説明するんだ。彼は時々眠くなって目を閉じてしまうこともあるけど心配しないで！ちゃんと解説はするよ。2007年9月に始まったこのチャンネルは今では280以上のレシピがあって、週末に新しい動画を公開しているよ。シェフの本格的な日本料理のテクニックとフランシスの特徴的な日本語訛りの英語を楽しんでね。
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