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【#手殘教室】#免烤蛋糕 又一發
繼 #免烤香蕉巧克力蛋糕 後再升級進化版！
超邪惡的 #櫻桃起士蛋糕 依舊是那~~麼容易就做出來了呢~~#筱編 吃一口就上天堂惹
#免烤箱料理 #免烤甜點 #免烤 #nobake #cheesecake
文字版食譜由此去↓
手殘教室／吃一口就上天堂 免烤櫻桃起士蛋糕！
http://goo.gl/nXQIER
更多 #手殘教室 請進→http://goo.gl/oT3T5e
#เค้กคัสเตลลาแบบไม่อบ
เอาใจคนชอบทานเค้ก แต่ไม่มีเตาอบ เค้กสูตรนี้โดดเด่นด้วยกลิ่นหอมหวานของน้ำผึ้ง และเนื้อสัมผัสที่เบานุ่ม ใครที่เป็นสายหวานบอกเลยว่าอยากให้ลอง
ดูสูตรได้ที่ http://bit.ly/2xvvipQ
No Bake Castella
Love cake but have no oven? We got a solution for you. This version of the famous Japanese honey pillowy cake is made in a pot. Such a one pot wonder.
#Castella #nobake #pholfoodmafia #pholfoodmafianetwork
Cheesecake chanh dây KHÔNG CẦN LÒ NƯỚNG - Vì phần đế dùng bánh săm-ba (lady fingers) nên làm món này nhanh lắm, không cần nhiều dụng cụ đặc biệt, và khả năng thành công rất rất cao. Chỉ cần mua đủ nguyên liệu là gần như chắc chắn sẽ có bánh ngon ;)
* Công thức và video cách làm chi tiết: http://www.savourydays.com/video-cach-lam-banh-cheesecake-chanh-day-khong-can-lo-nuong/
* Cách tự làm cream cheese/ kem pho-mát tại nhà: http://www.savourydays.com/homemade-cream-cheese-japanese-cotton-souffle/
* Các video nấu nướng khác: https://www.youtube.com/user/savourydayscom?sub_confirmation=1
#nobake_dessert #nobake #nooven #cheesecake #passionfruit #savourydays #savourydaysvn
#Haribo #Gummy #NoBake #Cheesecake #Recipe #ASMR #OddlySatisfying #なんちゃって
The alcoholic Haribo Gold Bears we made before were so pretty, this time we made a Haribo fruit cocktail for a no-bake cheesecake topped with imitation fruit. But there was a problem! The parts of the cake with the gummies were very elastic and difficult to cut. (The next morning, we were able to cut the pineapple and cherry, and then eventually the apple and tangerine.) It might help to cut it with a warm knife...? So, we made a cherry-only cake that would be easy to cut. Use it as a reference. (In the video, we made seven cherries, but when we cut it one slice was a bit large, so we recommend using eight.)
After you put them on the cake, the gummies keep absorbing moisture and swelling. They get more and more indistinguishable, but watching them change might be part of the fun. If you use this recipe, the bottom is 7 mm. The cheesecake is 19 mm. The gelatin is 7 mm. The gummies have a nice fruity flavor.
*Recipe*（one 18 cm round pan）
1. Separate out your favorite gummies and lay them out. Soak in whatever liquid you like. This time we used apple juice.
2. Finely crush nine biscuits (84g).
3. Mix 2 with 40g melted unsalted butter.
4. Tightly press 3 down flat into a pan with a removable bottom. Cool in the fridge.
5. Sprinkle 8g powdered gelatin into 3 tbs water and let soak.
6. Soften the cream cheese 200g by returning it to room temperature or heating it in the microwave ~30 seconds. Stir until creamy and smooth.
7. Stir 70g of sugar into 6.
8. Add about a third of the cream 200ml to 7 and stir it in. Add another third and stir, then repeat with the final third.
9. Stir 2 tbs lemon juice into 8.
10. Heat 5 in the microwave for 30 seconds. Lightly stir it until the powder completely dissolves.
11. Stir 10 into 9.
12. Quickly strain 11 into 4.
13. Quickly even the top of 12 by dropping it from a slight height. Cool in the fridge ~30 mins.
14. Array the soaked gummies from 1 over the cake and return to the fridge. Save the liquid they were steeped in.
15. Strain the liquid from 14 through a tea strainer or similar.
16. Set aside 3 tbs of 15 and sprinkle in 3g gelatin. let sit for ~3 mins.
17. Add more of your liquid to 15 until it's at 150 ml. Bring to room temperature.
18. Microwave 16 for 30 seconds and gently stir until completely dissolved.
19. Stir 18 into the room-temperature 17.
20. Pour 19 over 14. If you completely submerge the gummies, their color will dim, so it's cute to just have their heads poking out a bit.
21. Chill 19 in the fridge for 2-3 hours.
22. Wrap a steamy towel around and remove the cake from the outside of the pan.
23. Enjoy whole, or cut into pieces.
以前 作った、ハリボーゴールドベアーの洋酒漬けがあまりにもキレイだったので、今回はハリボーのフルーツカクテルを使って、なんちゃってフルーツなレアチーズケーキを作ってみました。しかし、このケーキには問題がぁ！ハリボーグミをのせた部分はとても弾力があるので切り分けが難しいんです。（作った翌朝には、パイナップルとさくらんぼが、翌々朝には、リンゴとミカンが切れるようになりました。）温めたナイフで切るとイイのかもしれませんが・・・？ ということで、切り分けやすい、さくらんぼのみのケーキも作りました。 参考になさってください。（動画中では、さくらんぼを７個で作っていますが切り分けた時に1ピースが少し大きいので、8個で作ることをオススメします。）グミはレアチーズケーキにのせた後も水分を吸収してどんどん、ふくらみます。だんだんボヤッとした印象になりますが、変化を楽しむのもいいかもです。このレシピで作ると、ボトム ７ミリ。レアチーズケーキ部分 19ミリ。ゼリー部分 7ミリ。グミはその果物ぽい味がして、愉快です。
日本語のレシピはこちら http://ameblo.jp/mosogourmet/entry-12115528064.html
i made Sakura(cherry blossoms)nobake cheesecake!;)
now,Japan is Hanami(cherry-blossom viewing) season.
this time,i use homemade sakura shaped soba bolo cookies!
how to make sakura shaped soba bolo(buckwheat cookies)
https://youtu.be/pKo7VfXFkyE
ingredients
sakura soba bolo(you can use other cookies)
1tbsp instant gelatin powder(melt with 50ml hot water)
200g cream cheese
200ml fresh cream
60g sugar
2-3 tbsps lemon juice
1tbsp instant gelatin
150ml hot water
sake(rice wine) if desired
natural food color
salted cherry flowers
1tbsp sugar
the mold size is about 5.9in
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★our other channels★
"Japanese stuff everyday!"
http://www.youtube.com/user/japanesestuffchannel
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http://www.youtube.com/user/30oyaji
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Hope you enjoy watching the recipe, feel free to subscribe and like this video, I am on facebook and instagram as well if you would like more updates! Thanks for watching!
Facebook: http://www.facebook.com/missevabakes
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免焗芒果慕斯蛋糕
份量: 1個6吋蛋糕
材料:
牛油 25克
消化餅乾 5塊 (63克)
芒果 4個: 芒果丁 200克 及芒果泥 350克
檸檬汁 少許
糖 25克
魚膠片 11克
淡忌廉 (鮮奶油) 250 亳升
魚膠片 2克 (鏡面用)
No-bake Mange Mousse Cake
Makes one 6-inch cake
Ingredients:
Butter 25g
Digestive Biscuits 5 pieces (63g)
4 Mangoes - yield 200g mango cubes and 350g mango puree
Pinch of lemon juice
Sugar 25g
Gelatin Sheets 11g
Heavy cream/whipping cream 250ml
Gelatin sheets 2g (for mango glaze)
nobake 在 免焗芝士蛋糕【抗熱甜品】No-Bake Cheesecake - Pinterest 的八卦
免焗芝士蛋糕【抗熱甜品】No-Bake Cheesecake. Ingredients. Ingredients. 全麥消化餅（digestive biscuits） 110克. 牛油（奶油butter）70克. ... <看更多>