boiled corn with butter的八卦，Yahoo名人娛樂都在討論

My baking mood tetiba menjelma malam-malam buta ni & I thought of sharing it with all of you. I hope you’ll enjoy making and eating it as much as I did 😁😋😍👨‍🍳

Simple Orange Cake

2 large seedless oranges- boiled for 45 mins and cut into chunks
3 large eggs
70ml melted butter/corn oil
100 gm gula pasir/gula perang
1 sudu besar Sunquick oren
250 gm tepung naik sendiri
2-3 sudu besar drinking yogurt/milk

Kaedah:- sila tengok video coz’ saya malas nak menaip bagai 🤪😂
Bakar pada suhu 180*C (160*C kalau oven anda ada kipas) selama 45-50 minit asalkan masak sempurna & tak rentung! 😱👻😘😘
#resipiChefZam #orangecake #kek #homebaking #chefslife #bakingisfun #easycake #food #masak #makan

#槟城超萌毛小孩咖啡馆
🐕《Jdog House & Cafe》🐩

槟城Bayan Baru有一家超萌的狗狗咖啡馆《Jdog House & Cafe》～这里有很多品种的狗狗，包括Husky, Alaska, Someyed, Pomeranian等等～

这里有2个地区，一个是用餐区，另一个是狗狗区，分开用餐比较卫生～进去狗狗区前需要消毒手哦～而且每人需点一样食物或饮料才可以进去和狗狗玩乐拍照～

这里狗狗们的名字都是《J》开头的，Jerry, Jayden, Janet, Jaco, Jillian, Jay boss等等，所以才命名为【JDog House & Cafe】这里最惹人喜爱也最受欢迎的是《Someyed Jerry》，老板说它现在很骄傲了、不理睬人了，哈哈 😂😂😂 但它雪白色的毛发摸了非常舒服和柔顺，I fat好爱哦😍

还有一厢是给大只狗狗们的，隔离大只和小只狗狗们。现在新增加了一个非常大只的《阿拉斯加犬Jayden》，它尽然有60公斤重啊！！！站起来差不多和人一样高了，好大一只哦😱😱😱

最近，他们推出新menu～
［看一看I FAT吃了什么］
🍝 Bulgogi Chicken Pasta RM21.90
带点辣味的炒黑酱肉，搭配意大利面，还蛮惊喜的～
🥪 Sweet corn with soft boiled egg in shibuya toast RM10.90
厚片吐司里放满了玉蜀黍，萝卜和鸡蛋～
🥜🍞 Peanut Butter French Toast RM12.90
香浓花生牛油味，搭配法式吐司，还不错～
🥗 Ceasar salad 健康沙拉
🍲 Mushroom soup in cruffin bowl
好浓郁的蘑菇汤，很好喝，放在香脆厚面包里，很特别～

［甜品］
🍮 Oreo Cookie
香脆的cronut搭配Oreo雪糕，好好吃啊😍

哇，那么多可爱的毛小孩，大家可以去打卡拍照了😍

地址：72-2-27 & 28, Arena Curve, Jalan Mahsuri, Bayan Lepas, Penang, Malaysia.
营业时间：11am-10pm (Tuesday Closed)
Facebook page: JDogHouse & Café

更多好康，更多美食分享:
Facebook: I Fat吃货俱乐部
Instagram: @ifat2015
Website: www.ifatfoodieclub.com

Australian Shepherd's Pie

Ingredients:
1 kg minced lamb
¼ cup olive oil
1 cup carrots }
1 cup mushrooms ) diced
1 cup celery }
2 onions )
1 cup frozen green peas
1 cup frozen corn
4 cloves garlic- chopped
2 Tbs Dijon mustard
2 Tbs Worcestershire sauce
½ cup chicken stock
Salt & black pepper to taste
¼ tsp allspice
2 Tbs cornflour
1.5 kg potatoes- peeled, diced & boiled
¼ cup sour cream
40 g grated cheddar cheese
40 gm grated parmesan cheese
¼ cup tomato paste

Method:

1. Mash potatoes with sour cream, cheddar & parmesan cheeses, salt and pepper.
2. Add olive oil to a large frying pan and heat. Cook lamb, onions, mushrooms and garlic until no pink remains in lamb. Add in tomato paste, carrots, peas, celery, corn, Dijon mustard, Worcestershire sauce, allspice, salt, pepper and cook until vegetables are softened.
3. Mix cornstarch with stock and add to the lamb and vegetables. Mix well and cook until gravy has thickened.
3. Spread the mixture into a casserole dish. Pipe mashed potatoes on top and dot with a little butter knobs. Bake at 180°C for 40 minutes and until the potato topping is golden

▼ Ingredients 18cm
・Dough
60ｇunsalted butter
30ｇpowdered sugar
1 egg yolk
110ｇcake flour （not 100g）
・Custard Cream
250ｇmilk
３egg yolks
60ｇsuger
20ｇcorn starch
1tspVanilla extract
・Crème d'amandes (almond cream)
40ｇunsalted butter
40ｇpowdered sugar
1 egg yolk
60ｇalmond flour
6ｇcorn starch(２tsp)

16p strawberrys
100ml heavy cream
8ｇsugar

▼ Directions
-Dough
① Mix soft butter and powdered sugar
② Add egg yolk to the bowl and mix well, sift flour and put together the dough
③ wrap the dough with plastic-wrap and chill it in the refrigerator
-Custard Cream
④ Add sugar to milk and put it on fire
⑤ Mix egg yolk, sugar and corn starch, add boiled milk in three parts, mix and return it to the pot
⑥ Make the fire medium heat and boil it steadily while mixing with a whisk
⑦ Add vanilla extract to the cream, transfer it to the bowl, put a plastic-wrap on it and let it cool well in the refrigerator
-Crème d'amandes (almond cream)
⑧ Add sugar to soft butter and stir it adding the beaten eggs little by little. Adding corn starch in the middle of this makes it easy to mix
⑨ Add almond flower and mix
-Baking
⑩ Lightly knead the tart dough and stretch it bigger than the mold with a rolling pin
⑪ Spread the dough in a mold, make some holes with a fork, put crème d'amandes (almond cream) and flatten it
⑫ Bake it in an oven at 180 ° C for 25 to 30 minutes
-Finishing
⑬ Mix the custard cream well with the electric whisk to make it smooth, and place it on the tart
⑭ Cut strawberries in half and arrange
⑮ Add sugar to fresh cream and whip it and squeeze it out around the tart with a squeezing bag.

Thank you for your cooperation in translation.
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『材料２つから作れる！魔法のてぬきおやつ』
が発売になりました♪

多くの方にお手にとっていただいたおかげで、
３度目(４刷)の大増刷をしていただけることになり、累計５万部になりました。
本当に本当にありがとうございます。

全国の本屋さんやネット書店などで販売しておりますので、
ぜひお手にとっていただけると幸いです♪

引き続きAmazonでも販売しておりますので、URLを貼らせていただきます！
↓↓
https://www.amazon.co.jp/dp/484709879X/


そして、『材料２つから作れる!魔法のてぬきおやつ』の電子版が発売になりました♪
電子版のURLも貼らせていただきます。ぜひチェックしていただけると嬉しいです♪
↓↓
https://www.amazon.co.jp/dp/B0859D2TYT/



おかげさまで『魔法のてぬきおやつ』重版記念フェアの第二弾の開催が決定致しました！
対象店舗で書籍をお買い上げの方に「マルチパック」をプレゼント。
3月12日（木）頃から順次開始いたします。
詳細はこちらをご覧ください！
↓↓
https://www.wani.co.jp/event.php?id=6618

〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓



▽〝レンジで時短！卵サンド〟の詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2020/04/27/210404


▽twitterもやっているので、もし『てぬキッチン』のレシピをお試し頂いたら、＃てぬキッチン　をつけて投稿してもらえると嬉しいです♪
『てぬキッチンのtwitter』⇒ https://twitter.com/tenu_kitchen


【レンジで時短！卵サンド】
今日は、卵大好き卵サンドも大好きな私がよく作る『卵サンド』を紹介します！
ゆで卵作るのって意外と面倒なので、私はレンジで作ります！レンジで作るとあっという間にできて手間が省けて時短で最高！
ただ少しパサつきますが、牛乳を少し入れて補ってあげればそこは解決！また、砂糖を少し入れることも美味しさの秘密！とても簡単なのにしっとり美味しい卵サンドの出来上がり！
ぜひ明日のモーニングにランチにお気軽にお試しください。

〈材料〉
食パン 2枚(8枚切り)
卵 3個
☆マヨネーズ 大さじ3
☆牛乳 小さじ1
☆砂糖 小さじ1/4
☆塩 ブラックペッパー 適量
バター 5g
からし お好みで

▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1

【Egg Sand】
Today, I would like to introduce "Egg Sand", which I often make because I love egg-egg sandwiches!
It's surprisingly difficult to make boiled eggs, so I make them in the microwave! It can be done in no time if it is made with a microwave oven, which saves time and effort, and is the best in a short time!
It's a little dry, but if you add a little milk to supplement it, that's a solution! Also, adding a little sugar is the secret of its deliciousness! Even though it's very easy, a delicious egg sandwich is ready!
Please feel free to try it for lunch tomorrow morning.

〈INGREDIENT〉　
Hot rice for one person
2〜3 pieces of half bacon
1/2 corn can
10g butter
Garlic tube 2㎝
Granule consommé 1/3 tsp
A few drops of soy sauce
A little chopped green onion

▽Subscribe to my channel♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1


◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp

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Video chia sẻ cách làm vỏ và nhân bánh su kem tuyệt ngon. In this video, I'm sharing how to make French profiteroles or Cream puffs. English instruction with subtitles.
----------
Công thức

A. VỎ BÁNH

-120ml nước nóng (*)
- 60 gram bơ động vật không muối
- 1/2 thìa cafe đường
- 1 nhúm muối nhỏ
- 65 gram bột mì đa dung - RÂY MỊN
- 2 trứng gà (60 - 65gr/ quả cả vỏ)

B. NHÂN KEM TRỨNG

- 2 lòng đỏ trứng
- 35 - 45 gram đường tùy khẩu vị
- 20 gram bột ngô hoặc bột mì (**)
- 200 ml sữa tươi không đường
- 10 gram bơ động vật không muối
- 1/2 thìa cafe va-ni chiết xuất
- 1 nhúm muối nhỏ

(*) Nước nóng giúp bơ tan nhanh hơn, nước bốc hơi sẽ ít hơn. Nếu nước bay hơi nhiều (hoặc dùng trứng quá nhỏ), lượng nước trong bột bánh ít, thì khi nướng sẽ tạo ra luồng hơi yếu làm cho bánh nở kém hoặc đặc ruột.

(**) Bột mì làm cho nhân có vị hơi dai trong khi bột ngô sẽ giúp nhân mềm mịn hơn, các bạn có thể lựa chọn theo sở thích.
---------

INGREDIENTS

A. CHOUX PASTRY
120 ml hot water (*)
60 gr unsalted butter
1/2 teaspoon sugar
a pinch salt
65 gr all purpose flour - SIFTED
2 eggs (medium)

B. PASTRY CREAM (FOR FILLING)
2 egg yolks
35 - 45 gr sugar (to taste, I use 40 gram)
20 gr all purpose flour or corn starch (**)
200 ml milk
10 gr unsalted butter
1/2 teaspoon vanilla extract
a pinch salt

(*) Hot water helps the butter to melt faster, reducing the amount of water to be evaporated while being boiled. When baked, water evaporates and releases steam, which helps the choux pastry or choux shells puff-up. Thus, keeping sufficient amount of water in the dough is important.

(**) All purpose flour makes the custard a bit chewy while corn starch makes the custard soft. You can choose based on your taste.