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อยากได้ไข่ดาวสวย ๆ เก็บไว้กินหลาย ๆ วัน ไม่รู้จะทำอย่างไร 🍳 พบกับวิธีทำ #ไข่ดาวนึ่ง ที่จะมาแก้ไขปัญหาได้ที่นี่เลย ⁓
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อ่านสูตรต่อได้ที่ 👉🏻 https://www.wongnai.com/recipes/steamed-over-easy-egg
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😍 ช่วงนี้กินร้อน แยกจาน ล้างมือบ่อย ๆ น้าเป็นห่วง
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🍴 ดาวน์โหลดฟรีที่นี่ >> bit.ly/2MRnppt
Recipe at: http://www.themeatmen.sg/Fu-Pei-Guen
Deep fried for that sinful glossy crisp finish, sheets of bean curd skin are stuffed full with prawn filling. This classic Yum Cha favourite, also known as Bean Curd Skin Roll or ‘Fu Pei Guen’ in Cantonese, is super easy to master!
Prawns are so tasty and easy to cook, making them the ultimate fast food. The key to firm yet succulent tasting prawns is to season them in chicken powder, salt, ginger juice, Shaoxing wine, potato starch, egg white and sesame oil - as simple as that. And unlike the usual spring roll wrappers, the delicate sheets of bean curd skin gives a soft yet slightly crispy finish to the rolls. Seal all that wondrous flavours of prawn filling into the bean curd skin with cornflour paste and once you are done wrapping, take those prawn parcels for a dip in the hot oil bath. Sit back and drool over that sizzling performance of pale prawn rolls transforming into golden brown goodness.
This mouth-watering appetizer tastes so good on its own and complements other dishes as well. With our fuss-free recipe, it’s so straightforward you’ll be a master in no time!
#themeatmensg #simple #delicious
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!
ผัดกะเพราหมูสับไข่ดาวสุก
Stir fried Thai basil with minced pork and a fried egg
รอไมไหวแล้ว !
I can't wait to dig in!
ว่าแต่มื้อเที่ยงคุณอะไรมาเหรอครับ
What did you have for lunch?
ศัพท์เพิ่มเติม
over hard egg ไข่ดาวสุกมาก
over medium egg ไข่ดาวสุก
over easy egg ไข่ดาวไม่สุก
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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
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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.
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NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
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► Learn the piano step by step: https://www.skoove.com/#a_aid=marioverehrer *
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Enjoy this great medley of Super Mario World containig nearly every songs from this awesome game.
These are the songs in this medley:
1) Title Theme (00:00)
2) Yoshi's Island (01:03)
3) Overworld Theme (01:23)
4) Course Clear (02:56)
5) Donut Plains (03:05)
6) Bonus Screen (03:23)
7) Bonus Screen Clear (03:50)
8) Vanilla Dome (03:53)
9) Forest of Illusion (04:38)
10) Star Road (04:54)
11) Castle Theme (05:09)
12) Fortress Clear (07:17)
13) Egg is Rescued (07:25)
14) Koopa Kid Castle Clear (07:29)
15) Athletic Theme (07:44)
16) Player Down (08:56)
17) Game Over (09:00)
18) Ending Theme (09:05)
You can download the sheets and midi at:
http://musescore.com/user/81715/scores/174801#
♫ Promote Your Music ♫
To submit your music on my channel:
➝ Write me a PM on Facebook: https://www.facebook.com/Marioverehrer2
➝ Always send a link or music file of your work.
➝ If I'm interested, I will message you back.
Composer(s): Koji Kondo
Arrangement © n8squared (2014)
Original Music © Nintendo (1990)
#TrickRecipes #IceCream #Cupcake #Melting #Recipe #ASMR #OddlySatisfying #なんちゃって
We made the perfect cupcakes for a hot summer! A sturdy, expanding batter was chosen for the cupcake. It was finished to match the flavor of an ice cream cone. The chocolate coating becomes easy to apply upon addition of something, and gives a nice melted feel of an ice cream. Even if the cupcakes comes out of the oven looking deformed, that could add to the melted feel of the ice cream, so don't worry!
*Recipe* (for 4 ice cream cones and ramekins)
Baking the cupcakes
1. Separate 2 eggs.
2. Place 35g of unsalted butter at room temperature into a bowl and mix.
3. Add 30g of sugar, and mix.
4. Add the separated egg yolk from 1, and mix.
5. Add 20g of room temperature milk, and mix. It may be hard to mix, so be patient.
6. Add the egg white from 1 to a separate bowl, and mix until bubbles form.
7. Add 10g sugar to 6, and form a stiff meringue.
8. Add a spoonful of 7 to 5, and mix well.
9. Add the remaining meringue, and mix without flattening the meringue.
10. Sift 50g of cake flour and 1g of baking powder to 9.
11. Fold to mix.
12. Place 11 into ice cream cones. Spread the batter to the edges of the cone, with slightly raised center.
13. Bake in a pre-heated 170 degree Celsius oven for 20-26 minutes.
14. Insert a toothpick and if it comes out clean, it is done.
Making the chocolate coating
15. Place 60g of white chocolate in a microwave safe bowl.
16. Heat in a 600w microwave for 40 seconds.
17. Mix.
18. Heat for an additional 20 seconds in the microwave.
19. Mix. If still not fully melted, try heating in 10 second intervals.
20. When the chocolate is completely melted, add 1 tsp of vegetable oil, and mix.
21. Transfer 20 to a dish that is about the same diameter as the cupcakes.
22. Dip 14 in 21, and coat thoroughly. If white chocolate is left over, try pouring it over the cupcakes.
23. Decorate the cupcakes with desired dragee. It is best to decorate as though the ice cream is melting!
24. Place it nonchalantly on a dining table. If your family notifies you that the "ice cream is melting!" - SUCCESS!
If you place the cupcake in the refrigerator, it will lose the melted feel of ice cream, and turn into a standard cupcake with chocolate coating. Eat them quickly because the ice cream cone will get soggy and lose the crunchiness.
暑い夏にぴったり!?のカップケーキ、作ってみました。カップケーキは割れづらく膨らむ生地をチョイス。そして、アイスクリームコーンにマッチする味に仕上げてみました。上にかけるチョコレートはあるものを足すとコーティングしやすく、アイスクリームの溶けた感？もでて、いい感じに仕上がります。カップケーキはいびつに焼き上がってもアイスクリームの溶けた感？につながっていくので、安心してください。
*レシピ*（ココットカップ型 アイスクリームコーン 4個分）
カップケーキを焼きます。
１．卵 2個を卵黄と卵白と白身に分ける。
２．ボウルに室温に戻した無塩バター 35gを入れ混ぜる。
３．砂糖 30gを入れ、混ぜる。
４．１の卵黄を加え、混ぜる。
５．室温にしておいた牛乳 20gを入れ混ぜる。混ざりづらいので根気よく。
６．ボウルに１の卵白を入れ、少し泡立つまで混ぜる。
７．６に砂糖 10gを加え、かたいメレンゲを作る。
８．５に７をひとすくい入れよく混ぜる。
９．残りのメレンゲを加え、泡を消さないように混ぜる。
１０．９に薄力粉 50gとベーキングパウダー 1gをふるいながら入れる。
１１．サックリと混ぜあわせる。
１２．アイスクリームコーンに１１を入れる。アイスクリームコーンのフチに近くまで生地を広げ、真ん中を少し盛り上げておく。
１３．170度に予熱しておいたオーブンで20〜26分焼く。
１４．竹串を刺して何もついてこなければ焼き上がり。
チョココーティングを作ります。
１５．耐熱ボウルにホワイトチョコレート 60gを入れる。
１６．600wの電子レンジに40秒かける。
１７．ひと混ぜする。
１８．600wの電子レンジでさらに20秒加熱する。
１９．混ぜる。足りない場合は、電子レンジ10秒ずつ追加加熱。
２０．完全に溶けたら、サラダ油 小さじ1を加え混ぜる。
２１．カップケーキの直径ほどの器に２０を移し替える。
２２．１４を２１に付け、全体的にコーティングする。ホワイトチョコレートが余ったら上からかけてもいい。
２３．好みのアラザンなどでデコする。アイスクリームが流れたようなデコにすると完璧！
２４．ダイニングテーブルにさり気なく置く。「アイス溶けちゃってるよ〜！」と家族が叫んだら、完璧！
冷蔵庫に入れるとアイスクリームの溶けた感がなくなり、チョコレートコーティングされた、 ただのカップケーキになっちゃうので気をつけて！アイスクリームコーンがカップケーキ生地で湿気るとサックリ感がなくなりますが、それはそれでおいしいかも。
over easy egg 在 Over Easy Eggs, The Easy Way - Pinterest 的八卦
Over Easy Eggs, The Easy Way. Hey everyone! I've seen this technique for making eggs a few times on TV and finally gave ... ... <看更多>