A: 明天還會飛布里斯本待一天呦！有人想要買pandora, ugg, 魚油，cotton on 之類的嗎？
網址在這👉🏻http://www.pandora.net/en-au
代買價格一律官網原價*30 +台灣運費（寄多少給多少喔）
cotton on au 在 空姐飛不飛 Facebook 八卦
同時也有10部Youtube影片，追蹤數超過92萬的網紅ochikeron，也在其Youtube影片中提到，♥PLEASE SUBSCRIBE♥ new recipe every week 😋👍 http://www.youtube.com/user/ochikeron?sub_confirmation=1 For those who have requested me the Japanese Che...
「cotton on au」的推薦目錄：
cotton on au 在 Team Juicy Facebook 八卦
http://cottonon.com/AU/cas-body-blog-20161118-L-rae%26kae-teamjuicy.html?region=AU#
Thank you Cotton On for such a lovely feature!👭🙆🙆
cotton on au 在 Team Juicy Facebook 八卦
http://cottonon.com/AU/cas-body-blog-20161007-soulscape-teamjuicy.html?regi
Our feature on Cotton On 's blog about Soulscape SG <3 Much love to the team at Cotton On and Soulscape!
cotton on au 在 ochikeron Youtube 的評價
♥PLEASE SUBSCRIBE♥
new recipe every week 😋👍
http://www.youtube.com/user/ochikeron?sub_confirmation=1
For those who have requested me the Japanese Cheesecake, this is the easiest recipe! Worth to try it out!!!
FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方
http://www.youtube.com/watch?v=-XG3RU9bCE8
---------------------------------
3-Ingredient Soufflé Cheesecake
Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal
Necessary Equipment:
15cm (6inch) round cake pan
electric mixer
Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened
Directions:
1. Preheat the oven to 170C (338F). 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 the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/3.html
---------------------------------
Baked cheesecake recipe is here, btw.
http://www.youtube.com/watch?v=9eUYa4fz3h4
Music by
Josh Woodward
This Is Everything (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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
cotton on au 在 cook kafemaru Youtube 的評價
Gâteau au fromage au chocolat | 濃厚ふわしゅわ～フロマージュガトーショコラ
Chocolate souffle cheesecake(Japanese Cotton Cheesecake)
Souffle cheese cake is simple and delicious.
This is one of my husband's favorite cake.
The reason why it's delicious is the air in the dough!
You can also enjoy its sound when you eat.
15cmの丸形でふわしゅわ～なフロマージュガトーショコラを焼きました。
以前は卵3個を使ったレシピでしたが今回は卵2個で牛乳とココアパウダーをプラスしました。
とっても濃厚で美味しいです!
ふわしゅわでお口の中で溶けますよ～。音がたのしーーーー^^
ぜひ作ってみてください。
メレンゲ作りが苦手な方はメレンゲの立て方をよかったらご覧ください。
How to make meringue メレンゲの立て方
https://youtu.be/vKGiyvnM35I
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】15cm round Cake Pan
100g Couverture chocolate(Sweet)
100g cream cheese(room temperature)
2 egg yolks
50g warm milk
20g Cake flour
10g cocoa powder
Merengue:
2 Egg whites
40g granulated sugar
Please adjust the amount of sugar to your liking
*non melting powdered sugar
*About egg white
By cooling the egg white in the freezer, you can make finer meringue.
(the cake will be more fluffy)
*About the water-bath baking
By having hot water in the baking sheet, the cake becomes moist.
【Directions】
①Separate the egg into egg white and egg yolk.
Leave the egg white in the freezer for about 15 mins.
(Egg white cooled in the fridge would be beated quickly but have big bubbles, so it can't have a lot of bubbles in the meringue.
On the other hand, lightly-frozen egg white would have small bubbles and be fine meringue.)
②Chop the chocolate and put it in a heat-resistant container, then melt it at a double boiler.
③Stir the cream cheese well with a whisk.
④Add egg yolk into ③ and mix well.
⑤Add melted chocolate、Milk and mix as well.
Add Cake flour,Cocoa Powder mix well.
⑥Add sugar to the egg white three separate times and beat. (make thick meringue)
⑦Add 1/4 of the meringue to ⑤, then mix it with a whisk.
⑧Put it back to the bowl for meringue, then mix with a rubber spatula.
⑨Stop mixing when it's glossy.
⑩Pour the mixture into a pan, drop it for a few times to degass.
⑪Put ⑩ on a baking sheet, and pour hot water to 1cm, then bake it in the preheated oven ( 284 °F/140℃ ) for 20 mins.
After that, turn the heat down to 248 °F/120℃ and bake again for 20 mins.
⑫Take the cake out of the oven, then leave it in the pan for a while to cool.
⑬When the heat goes away, cool it in the fridge.
⑭When it's totally cool, sprinkle non-melting powdered sugar onto it, and serve!
You can serve it with whipped cream if desired.
You can either serve immediately or chill in the fridge before serving!
【材料】 15cm丸型
クーベルチュールチョコレート (スィート)100g
クリームチーズ(室温) 100g
卵黄 2個
温かい牛乳 50g
薄力粉 20g
ココアパウダー 10g
メレンゲ:
卵白(L) 2個
グラニュー糖 40g
*溶けない粉糖
【作り方】
①卵は卵白と卵黄に分けておく。
卵白は15分位、冷凍庫に入れておく。
(冷蔵の卵白は早く立つが気泡は大きく、沢山の泡を含んだメレンゲになりにくい。
一方、少し凍りかけの卵白はより細かい泡立ちのメレンゲになる。)
②チョコは刻んで、耐熱容器に入れる。
湯煎にかけて溶かす。
③クリームチーズはホイッパーでよく混ぜておく。
④③に卵黄を加えてよく混ぜる。
⑤溶かしたチョコと牛乳も加えてよく混ぜる。
薄力粉とココアパウアダーをふるって加えて混ぜる。
⑥卵白に砂糖を三回に分けて加えて立てる。
(しっかりとしたメレンゲに立てる)
⑦⑤にメレンゲの1/4を取って加えたら、ホイッパーで混ぜる。
⑧これを、メレンゲのボウルに戻して、ゴムベラで混ぜる。
⑨生地にツヤが出たら混ぜ終わり。
⑩型に生地を流し入れて、型をとんとんとして空気を抜く。
⑪天板に⑩を置き、お湯を1cm注ぎ入れたら、140℃に温めたオーブンで20分焼く。
その後、120℃に温度を下げて20分焼く。
⑫オーブンからだしたら、型ごとそのまま冷ます。
⑬粗熱が取れたら冷蔵庫で冷やす。
⑭完全に冷めたら、上から溶けない粉糖をかけて、出来上がり!
生クリームを添えても美味しいです。
*湯煎焼きについて
天板にお湯を注いで焼くことにより、しっとりと焼き上がります。
*卵白について
冷凍庫で冷やすことにより、よりキメの細かいメレンゲを立てることが出来ます。
(ケーキの焼き上がりがふわふわになります)
cotton on au 在 Amika X 阿咪卡 Youtube 的評價
私底下穿搭就是一個歐美小辣派
常常被問到穿平口裡面到底要穿什麼
或者露背要穿什麼
今天就把我愛穿的都介紹給妳們囉：）
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