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#บานานาครีมชีสเฟรนช์โทสต์
ขนมปังลูกเกดนำมาทำเป็นเฟรนช์โทสต์สอดไส้ครีมชีส เวลากัดจะได้ความหวานจากธรรมชาติของลูกเกด รับประทานกับกล้วยคาราเมล
ดูสูตรได้ที่ : http://bit.ly/2t24w9m
-Banana & Cream Cheese French Toast-
A fun take on the French toast with the use of raisin bread and cream cheese filling to add a bite and texture, serve with caramelized banana.
#pholfoodmafianetwork #pholfoodmafia #farmhouse #raisin #frenchtoast
#ทาร์ตปังไส้ครีมชีส
🍞👏🏼 เรียกว่าปังทุกส่วน 🥳🤩 ไม่ว่าจะเป็นตัวทาร์ตประยุกต์ที่ทำจากขนมปังบัตเตอร์สก็อต หรือไส้ครีมชีสเบาๆ 🍋ที่หอมชื่นใจด้วยกลิ่นเลมอน 🫐ตัดรสด้วยบลูเบอร์รี่สด
เพื่อนๆ สามารถเข้าไปดูสูตรแล้วลงมือทำได้เลยที่ลิงก์
https://bit.ly/3yxVOft
🚚 สั่ง Farmhouse Delivery ได้แล้ววันนี้❗️
📲 Line Official : @farmhousethai
(คลิกลิงก์ : https://lin.ee/63DxU0W)
✨ เมื่อมียอดสั่งซื้อ 150 บาทขึ้นไป #ส่งฟรีทั่วประเทศ
(เฉพาะในเส้นทางขนส่งของบริษัท)
Cream Cheese Bread Tart
A dessert with a bang from light and tangy creamcheese filling inside the butterscotch bread tart shell. Top with fresh blueberries and mint leaves for a pop of colour.
Recipes is on the website
https://bit.ly/3yxVOft
#เมนูอร่อยกับฟาร์มเฮ้าส์ #ขนมปังฟาร์มเฮ้าส์ #Farmhouse #ทาร์ต #Tart #ครีมชีส #แจกสูตร
#บานานาครีมชีสเฟรนช์โทสต์
ขนมปังลูกเกดนำมาทำเป็นเฟรนช์โทสต์สอดไส้ครีมชีส เวลากัดจะได้ความหวานจากธรรมชาติของลูกเกด รับประทานกับกล้วยคาราเมล
ดูสูตรได้ที่ : http://bit.ly/2t24w9m
VDO : http://bit.ly/2sl0kkM
-Banana & Cream Cheese French Toast-
A fun take on the French toast with the use of raisin bread and cream cheese filling to add a bite and texture, serve with caramelized banana.
#pholfoodmafianetwork #pholfoodmafia #farmhouse #raisin #frenchtoast
(English & Tiếng Việt) 2 ways to make TAIWANESE PINEAPPLE SHORTCAKES. Printable recipe coming soon on my blog: www.ricenflour.com
* My other COOKIES video tutorials:
1. SAKURA COOKIES: https://youtu.be/evJkdUOa4N4
2. COCONUT MACAROONS: https://youtu.be/fg2y50m3A4w
3. CHOCOLATE CHIP COOKIES https://youtu.be/ErQirmtYKiY
4. DANISH BUTTER COOKIES https://youtu.be/olebZ5dj8Zs
* INGREDIENTS
MAKE: 35 cakes (20 gram each)
A. Simple sugar syrup
100 gram sugar
100 ml water
10 ml lemon juice (don't use lime juice as it can make the sugar bitter)
B. Durian pineapple filling
320 gram pineapple flesh (canned or fresh)
260 - 280 gram durian flesh (frozen or fresh)
60 gram sugar (can be adjusted to taste)
15 - 30 ml simple sugar syrup (from A)
C. Dough - 1st style
70 gram unsalted butter - very soft at room temperature
30 gram cream cheese - very soft at room temperature
60 gram whipping cream
35 gram icing/ powdered sugar (shouldn't be substituted with other types of sugar)
1 egg yolk medium sized (18 - 20 gram)
145 gram all purpose flour
D. Cookie dough - 2nd style
120 gram unsalted butter - very soft at room temperature
35 gram condensed milk (cannot be substituted with sugar)
1 egg yolk medium sized (18 - 20 gram)
150 gram all purpose flour
* NOTES
1. You can make other types of filling, such as pineapples, carrots, kiwis, wintermelons... Detailed instructions: https://youtu.be/J1V1mFWqi_I
2. Use AP flour for this recipe. Cake flour may result in cakes that are too crumbly and fragile while bread flour may give dry and hard dough.
3. Simple sugar syrup can be substituted by corn syrup, maple syrup or maltose.
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Mời các bạn xem công thức chi tiết và các lưu ý của cách làm BÁNH DỨA ĐÀI LOAN tại: http://www.savourydays.com/2-cach-lam-banh-dua-dai-loan-video/
マーマレードとクリムチーズのふわふわもっちり♪ちぎりぱん | Soft and Fluffy! Orange marmalade and cream cheese bread
大好きなものを詰め込んだちぎりパンを焼きました。
マーマレードとクリームチーズ、小粒みかんチョコチップ。
秋のダイエットも忘れて一気に3つも食べてしまいました^^
生地もふわふわもっちり～♪
おいすぃ～♡
生地がまとまるぎりぎりまで水分を加えると、やっぱりパンはめちゃ美味しく
なります。
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】18cm square cake pan
★210g Bread flour
★20g Sugar
★3g Salt
★8g Non-Fat Dry Milk Powder
120g water
3g Dry yeast
20g Unsalted butter(room temperature)
45g Orange marmalade
Filling
96g cream cheese
(6g×16)
For Toppings:
orange
Chocolate chip
The best water temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine water, and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Add Orange marmalade and knead more.
Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑧Press the dough so stretches to 7 cm diameter. Then put 6g of cream cheese in the middle of the dough. Then pull all sides of the dough around and wrap the cream cheese tightly to seal.
⑨Put them on the square pan. Cut slits with a kitchen shears.
Put orange and Chocolate chip on top.
⑩Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑪Bake for 16 minutes in a preheated oven at 320 °F/ 160℃.
⑫Remove from the pan and place it on a wire rack to cool.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
【材料】18cm 角形
★強力粉 210g
★砂糖 20g
★塩 3g
★スキムミルク 8g
水 120g
ドライイースト 3g
無塩バター 20g
オレンジマーマレード 45g
フィリング
クリームチーズ 96g
(6g×16)
トッピング:
みかん
チョコチップ
*水の適温:
春・秋は、約30℃、夏は、約10℃、冬は約40℃です。
【作り方】
①★の材料をボウルに入れて泡だて器で混ぜる。
②水にイーストを混ぜたものを①に加えて混ぜる。
③台の上に生地を取りだして、10分こねる。
④バターを加えてさらに5分ほどこねる。
⑤オレンジマーマレードを加えてこねる。
丸めた後、温かい場所に2倍になるまで一次発酵。
⑥生地を取り出し、16個に分けて丸める。
⑦ぬれた布でカバーをして15分間ベンチタイム
⑧生地を直径7cm位にし、中央にクリームチーズを乗せ、閉じる。
⑨オーブンシートを敷いた型に並べ、キッチンハサミなどで切り込みを入れる。
みかんとチョコチップを上に乗せる。
⑩ラップや濡れ布巾を被せ、暖かい場所に2倍以上になるまで二次発酵。
⑪ 160°Cに温めたオーブンで16分ほど焼く。
(オーブンはしっかりと温めておく)
⑫焼きあがったら、型から取り出してワイヤーラックの上で冷ます。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。
*music Rei Kagaya（Audiostock） / PIXTA(ピクスタ)
Moffle (Mochi waffle) is a perfect dish to arrange your leftover Mochi (Japanese rice cakes) after New Year's day!!!
I won this Moffle maker years ago but I didn't have a chance to use it since my darling and I are not crazy about Mochi... we don't buy too many Mochi to spare.
But this year, I tried it because many of my viewers LOVE mochi. And surprisingly, I really loved it!!! Moffle is amazingly delicious. It is like chewy rice crackers :D
In this video, I will show you what kind of fillings go great with Moffles!!!
You can also use teflon coated waffle maker :)
If you are using non-teflon waffle maker, please brush the surface with melted butter or oil.
FYI:
http://www.amazon.co.jp/s/?_encoding=UTF8&camp=247&creative=7399&keywords=moffle&linkCode=ur2&qid=1362532327&rh=i%3Aaps%2Ck%3Amoffle%2Cp_lbr_brands_browse-bin%3A2388875051&rnid=2321255051&tag=shopping072-22
((Plain Moffle (1 square Mochi) 164Kcal: 6min))
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open and place 1 square Mochi in the center, then close.
3. At first, the upper iron doesn't meet the lower, so after 3 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 6 minutes, open and serve with the toppings of your choice.
((Moffle Sandwich (4 slices Shabu-Shabu Mochi) 103Kcal: 4min))
1 bowl rice 252Kcal ＝ 2 & 1/2 Moffle Sandwiches
1 toasted bread 267Kcal ＝ 2 & 1/2 Moffle Sandwiches
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open, place 2 slices of Shabu-Shabu Mochi, place the filling of your choice in the center (do not run over the sides), and place another 2 slices of Shabu-Shabu Mochi on top, then close.
3. At first, the upper iron doesn't meet the lower, so after 2 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 4 minutes, Moffle sandwich is done.
*caution for the iron pan damage
do not brush soy sauce on the Mochi
do not cook Daifuku, Kinako-Mochi, or any Mochi with filling
please clean the pan when it gets dirty
Fillings I used:
- ham + cheese
- Shiso leaf + tuna Sashimi
- hamburger steak
- Kimchi + cheese
- Kinpira + cheese
- sweet chili shrimp
- chocolate
- red bean paste + chocolate
Other suggested fillings:
- Natto
- Sukiyaki
- salsa + cheese
- Korokke
- stir-fried green peppers
- Shiokara (salted fish guts)
- Mentaiko (seasoned cod roe)
- Anmitsu
- chocolate + ice cream
etc...
Moffles turn hard when cool but they still taste good within few hours :)
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post.html
Music by
Josh Woodward
Sundown (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
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♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
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