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{RECIPE} CÔNG THỨC LÀM MOCHI
NHÂN KEM SỮA CHUA CHANH LEO Từ bột gạo Việt Nam vừa rẻ vừa dẻo thơm không kém gạo Nhật. Để ngăn đá thoải mái rã đông vẫn mượt.
Một gợi ý để "đổi vị" bánh dẻo Trung Thu cũng được nhỉ! <3 Làm nhanh và dễ hơn bánh dẻo nữa <3
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Loại bánh mềm mượt thơm ngon này có độ ngọt vừa phải và mát lạnh, có lớp vỏ bột nếp mỏng khá giống bánh dẻo Việt Nam....
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Blendtec 575 白色正在開團 📣📣📣
優惠期：2020 年 5 月１日至 5 月 7 日
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冰涼 Q 彈的麻糬，配搭濃郁綿密的水果冰淇淋，冰淇淋可以自製，也可以買巿售的，只要掌握小小技巧，就可以做出一顆顆白白胖胖，討人喜愛的麻糬甜點，宴客自用，優雅品嘗，不用吃的到處滴黏答，一口透心涼
#麻糬冰淇淋
#全植物
#天氣熱了好想吃冰
**take note water amount should be 600ml sorry for the typo
Recipe at: http://www.themeatmen.sg/yi-zi-ban
In collaboration with Bosch Home (SG), we embarked on a mission to recreate a series of Lost Recipes of Singapore; and the first recipe we’re dishing out is the Yi Zi Ban – a Hakka snack with over 300 years of history.
Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.
The skin is made from glutinous rice flour, texture similar to mochi. The filling is a textural delight as it has the softness of tofu, the crunchiness from the black fungus and the meatiness from the finely diced pork encased in chewy stretchy ‘QQ’ skin. The banana leaf perfumes the snack when it is steamed. It is one seriously good delicious snack!
Save this recipe by sharing our post!
Want to learn more about Yi ZI Ban? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.
#themeatmensg #simple #delicious #boschhomesg #lostrecipes
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
We made a jelly that has whole mandarin oranges trapped in it. This video shows a scene showing parboiling in order to make peeling citrus rinds easier, a scene showing boiling in order to remove the thin skin of the mandarin orange, a scene about making the jelly, and a stove-top scene, in succession. The editing is chaotic. This video may cause those watching to become disorderly as well. The finished jelly is very pretty, so please take a look at it. If you do not have a spherical mold, you can have fun making a hemisphere in a round bowl too. The mandarin oranges expand when they are boiled, so a big mold is recommended.
*Recipe*
Life hack for smoothly peeling citrus fruits
1. Boil water in a pot.
2. Add the mandarin oranges.
3. Turn off the stove, and put a lid on the pot for 5 minutes.
4. Remove the fruit and put it into cold water.
5. When the mandarin oranges are cool enough to touch, peel them from the top towards the bottom.
Life hack for peeling the thin skin of a mandarin orange
1. Boil water in a pot. (1L this time)
2. Add 1 teaspoon (7g) of baking soda for 1L of water.
3. Put the peeled mandarin oranges into the pot.
4. When the skin dissolves, remove the fruit and put it into cold water. If you boil it too much, the segments will come apart, so be careful.
5. Submerge the mandarin oranges in cold water for 10 minutes.
6. Rinse with water.
How to make the jelly
1. Add 5g of agar (This homemade cake recipe uses agar, a jelly ingredient that comes from seaweed) into a pot.
2. Add 30g of sugar, and mix well.
3. Slowly add 250ml of water while mixing.
4. After it is all dissolved, apply heat.
5. When it comes to a rapid boil, turn off the heat.
6. Place a peeled mandarin orange into a mold
7. Pour step 5 into step 6.
8. Let cool in the refrigerator. it will get hard after about 30 minutes, but it is more delicious if it is completely chilled.
9. Our family makes a jelly like this for our New Year's celebrations, so everyone eats it while saying "it's just like New Year's!" Mandarin orange jelly is the best.
丸ごとのみかんを閉じ込めたゼリー作りました。今回の動画、柑橘類の皮を剥きやすくするために茹でるシーン、みかんの薄皮を取るために茹でるシーン、ゼリーを作るシーンとコンロ上での場面の連続。編集していて混乱。見る方も混乱するのではと心配な動画です。できあがったゼリーはとてもキレイなのでご覧ください。球体の型がない場合は、丸っこい器で半球状に作っても楽しめると思います。みかんは茹でると膨らむので、型選びは大きめがオススメです。
*レシピ*
柑橘系の皮をスルリと剥けるようにする裏ワザ
１．鍋に湯を沸かす。
２．みかんを入れる。
３．火を止め、フタをして5分待つ。
４．冷水に取る。
５．みかんが触れるくらいに冷めたら、上部分から下に向かって皮を剥く。
みかんの薄皮を取る裏ワザ
１．鍋に湯を沸かす。（今回は１L）
２．1Lに対して小さじ 1（7g）の重曹を入れる。
３．皮を剥いたみかんを入れる。
４．皮が溶けてきたら冷水に取る。茹で過ぎると房がバラけてくるので注意。
５．冷水に浸し、10分置く。
６．水ですすぐ。
ゼリーを作ります
１．鍋にアガー（今回は共立食品のホームメイドケーキ 海藻から生まれたゼリーの素 アガーを使いました）を５gを入れる。
２．砂糖 30gを入れ、よく混ぜる。
３．水 250mlを少しずつ混ぜながら加える。
４．完全に溶けたら、火にかける。
５．沸騰したら火を止める。
６．型に薄皮を剥いたみかんを入れる。
７．６に５を注ぐ。
８．冷蔵庫で 冷やす。30分ほどで固まるが、冷たく冷やすとおいしい。
９．我が家ではこれと似たようなゼリーをお正月に作るので、家族みんなに「お正月みたいだね」と言われながら食べる。みかんゼリー、旨し。
#Orange #RaindropCake #MizuShingenmochi #Recipe #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #みかん #まるごと #水信玄餅 #アガー #ゼリー #音フェチ #シャボンフルーツ
This looks like a large drop of water but it’s actually a cake! It's called Mizu Shingen Mochi and it's so delicate it needs to be consumed in less than 30 minutes, after which it will turn into a sweet puddle of water!
So what holds it together? Ancient Magic? The Force? Gelatin? Find out below !(๑'ᴗ'๑)b♡
ツイッター https://twitter.com/mosogourmet
コメントでリクエストをいただいたのでこの夏 話題の"水信玄餅"を作ってみました。このお菓子は山梨の金精軒さんのお菓子です。デリケートなので持ち帰り不可、しかも期間限定、さらに土日限定の もはや幻の様なお菓子なのです。本物は水、砂糖、寒天というシンプルな材料でできているとのこと。寒天で試作してみましたが、この水滴を閉じ込めたような透明感を出すことができませんでした。のでアガーを使ってみましたよ。ちなみに寒天での材料は→水 450cc、グラニュー糖 11g、寒天 小さじ1/2（1g）です。寒天の方が食感は近いのかな？ステキな水菓子、ぜひお試しください。
*レシピ*
１．鍋にアガー 15gとグラニュー糖 12gを入れ混ぜる。
２．１に水 500ccを少しづつ加えては混ぜるを繰り返す。アガーは溶けにくいのでここポイントです。
３．火にかけ沸騰させアガーを完全に溶かす。
４．丸い型に流し込む。
５．冷蔵庫で冷やす。
６．固まったら型から取り出し、黒蜜ときな粉をかける。
７．コレはちょっとしたForceかもと思いながらいただく。
*Ingredients*
Water
Granulated Sugar
Agar
Brown Sugar Syrup (kokumitsu)
Soybean Flour (kinako)
*Recipe*
1.Put 12g granulated sugar and 15g agar in a pot, and mix.
2.Add 500cc water little by little, and mix. Repeat it.This is important because agar does not melt easily.
3.Melt agar completely with the boiling hot water.
4.Pour it into the sphere mold.
5.Chill it in a refrigerator.
6.Take out from the model after hardened and put brown sugar syrup and soybean flour.
7.Please eat while feeling the Force.
Chúng tôi chế biến món chè theo phong cách Mosogourmet để gửi lời cảm ơn đến các fan hâm mộ ở Việt Nam. Nếu bạn là người Việt và yêu mến nước Nhật, hãy xem đến hết video để biết thêm về bộ phim tài liệu "Ước mơ Olympic Tokyo": http://bit.ly/1uFfsUC
Món chè Kawaii mang hương vị của một món ăn Nhật, vừa ngon lại vừa dễ làm. Nguyên liệu gồm có đậu kintoki, chuối, đậu azuki, dứa cắt hình ngôi sao và thạch đỏ để tạo hình lá cờ Việt Nam, và bột báng. Cuối cùng, trang trí món ăn bằng deaifuku ở phía trên!
妄想グルメがベトナムのイメージで僭越ながらチェーを作らせていただきました。ぜんざいやあんみつ、かき氷を思い出させる味で日本人にもとっても馴染みやすくて美味しいです。材料は金時豆、ベトナムスイーツと言えばバナナ、あずき、ベトナムの国旗をイメージした星形のパイナップルと赤いゼリー、タピオカミルク、かち割り氷、キャラ弁っぽく顔を描いた大福をのせて出来上がりです。
We made a Mosogourmet-style chè to say thank you to our Vietnamese fans!
The flavors of this dish are very similar to Japan and we felt it was very easy to make and delicious. The ingredients are kintoki beans, banana, azuki beans, star-shaped pineapple and red jelly to represent the Vietnamese flag, and tapioca. We topped it off with a cute deaifuku to give it some character!
mochi recipe 在 Mochi! - Pinterest 的八卦
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