[Korean Bulgogi Beef & Cheese whole-wheat Bread Roll (Sponge and dough Method)]
Let’s explore the sponge and dough method and learn how this method can benefit your bread in flavor and texture. Yeah, the word texture will earn you some respect among your friends and establish you some credit as a gormet.
Whole wheat bread + Korean bulgogi beef with cheese and onion, this will motivate me gettting up early.
What's "the sponge and dough method"? Recipe? http://on.fb.me/1QVxXx5
同時也有32部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,#Halloween #Ghost #Mousse #Recipe #Witch #Hat #Cookie We made a Halloween dessert using yogurt to make a simple mousse, along with witches' hat cooki...
「sponge bread recipe」的推薦目錄:
- 關於sponge bread recipe 在 巧兒灶咖 - Ciao Kitchen Facebook
- 關於sponge bread recipe 在 Happy Amy - Amylaceous Kitchen Facebook
- 關於sponge bread recipe 在 EC Bakes 小意思 Facebook
- 關於sponge bread recipe 在 MosoGourmet 妄想グルメ Youtube
- 關於sponge bread recipe 在 Cooking with Dog Youtube
- 關於sponge bread recipe 在 ochikeron Youtube
- 關於sponge bread recipe 在 WHITE SANDWICH BREAD (Poolish Method) - Pinterest 的評價
sponge bread recipe 在 Happy Amy - Amylaceous Kitchen Facebook 八卦
如何分辨高、中、低筋麵粉?
泡打粉(發粉)和自發粉是一樣嗎?
相信很多烘焙新手都會遇上以上的問題,希望這個分享可以幫到大家了解更多不同類形麵粉的用法^^~
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1:11 低筋麵粉 Cake flour:
1:33 中筋麵粉 All purpose flour
2:11 高筋麵粉 Bread flour
4:01 泡打粉(發粉)和自發粉的分別
低筋麵粉食譜 Cake flour recipe:
熱香餅食譜 簡單快速早餐 Pancake simple breakfast recipe:
https://youtu.be/icSVs9QyYVg
海綿蛋糕食譜 Simple perfect Sponge Cake Recipe:
https://youtu.be/otoC-Fxv-5g
[聖誕]鹿仔曲奇食譜 Christmas Reindeer Cookies Recipe :
https://youtu.be/5f16KH0sYkU
朱古力鬆餅.蛋糕食譜 Chocolate muffins recipe:
https://youtu.be/_RcDvv9-sEI
朱古力棉花蛋糕Super Soft Cotton Chocolate Sponge Cake:
https://youtu.be/KiXZocItdUw
蛋撻 How to make Hong Kong Egg Tarts:
https://youtu.be/BWHcXLelKMM
梳乎厘食譜 Simple Soufflé recipe:
https://youtu.be/C6KzkJ-Fk4g
紐約芝士蛋糕 New York Cheesecake:
https://youtu.be/z35B86FH_X0
半熟蜂蜜蛋糕 Half Baked Honey Cake:
https://youtu.be/5OTli07RBEI
彩虹蛋糕食譜 Rainbow Cake Recipe:
https://youtu.be/YEiLP7oLNQo
忌廉杯蛋糕食譜 Cream Cupcake Recipe:
https://youtu.be/wFVLJuC4v1k
原味窩夫食譜 The Basic Waffle Recipe:
https://youtu.be/nx9pwy-alh8
肉桂蘋果蛋糕食譜 Cinnamon apple cake recipe :
https://youtu.be/kEEAHL4CjJQ
心太軟食譜 Chocolate Lava cake recipe;
https://youtu.be/EEyzOUGGLoE
中筋麵粉食譜 All purpose flour recipe:
自製薄餅食譜 Homemade Pizza recipe:
https://youtu.be/cuFRho4b_9o
蔬菜薯餅食譜 Vegetable potato cake Recipe :
https://youtu.be/C_Hj2b8UCYk
高筋麵粉食譜 All purpose flour recipe:
肉桂卷 How to make Cinnamon Rolls:
https://youtu.be/lSy8FM5j4Qc
簡易冬甩(甜甜圈) Classic donuts recipe:
https://youtu.be/RdhuWRpg_eM
泡打粉(發粉)例子:
棉花糖朱古力蛋糕食譜 Marshmallow Chocolate Mug Cake recipe
銅鑼燒 Dorayaki(多啦A夢豆沙包):
https://youtu.be/kChR8YR48oM
自發粉食譜:
自發粉整熱香餅食譜 Self Raising Flour Pancake Recipe:
https://youtu.be/KOhNpZQM1j0
sponge bread recipe 在 EC Bakes 小意思 Facebook 八卦
【最新食譜:朱古力旋風頂角吐司】
呢個食譜用鹼化可可粉效果會比較靚,但知道唔係個個屋企都有呢種可可粉,所以EC專登花時間做了鹼化可可粉及無糖可可粉兩個版本,大家屋企有乜就用乜!Happy Friday!
👇👇食譜連結👇👇
https://wp.me/p5iSa0-1Vy
sponge bread recipe 在 MosoGourmet 妄想グルメ Youtube 的評價
#Halloween #Ghost #Mousse #Recipe #Witch #Hat #Cookie
We made a Halloween dessert using yogurt to make a simple mousse, along with witches' hat cookies that can also be used as picks. It's also fun to draw the ghosts and picks on the paper cups yourself. The mousse should be eaten with mango sauce, for a mild sweetness. If you prefer to eat it as is, please add the desired amount of sugar when making it
*Recipe*
Bake the cookies
1. Sift together 35g cake flour, 45g cornstarch and 7g black cocoa powder, 3g cocoa powder.
2. Whip 40g room temperature unsalted butter with a whisk.
3. Spilt 30g of sugar into 2 batches, mixing in each batch.
4. Add 15g of milk and stir.
5. Add ingredients from step 1 and stir.
6. Gather the dough, sandwiching it between two pieces of plastic wrap, roll it out into a thickness of 3 millimeters and place it in the fridge for 30 minutes.
7. Cut out witches' hat shapes from the dough.
8. Place the cookies on a baking sheet, placing oven safe picks and cake sticks in them.
9. Dissolve some purple sweet potato powder in water, and draw outlines on the witches' hats.
10. Bake in a preheated oven at 180 degrees for 15 minutes.
Making the mousse
11. Drain 600g of plain yogurt for about 1 hour. Using doubled up paper towels in the bowl will make the process simpler when flipping it over.
12. Add 10g of gelatin to 50ml of water.
13. Mircowave for 30 seconds on 600w to dissolve gelatin.
14. Add item 13 a little at a time to the drained yogurt and stir (Be careful that the yogurt is not too cold, as it will cause the gelatin to harden!)
15. Add 2 egg whites to 35g of sugar, beating until stiff peaks form.
16. Add item 14 to 15 and stir.
17. Alternatively add sponge cake and item 16 in a dish. If item 16 is too stiff, it will not rise and feel airy like a ghost, but if it's too soft, it won't stack properly, so place the container in an ice bath while whisking in order to restore the texture.
18. Place in the fridge and let cool for an hour.
19. Add item 10 to item 18 and you're finish! Add fruit sauce or syrup to your taste. Mango sauce was used in this example.
20. For the final scene, photographing the finished product took time, which caused the mousse to droop. It should have had a more light and airy texture. Apologies for the edit. The sponge cake and yogurt go very well together!
The whey produced from draining the yogurt has a very high nutritional value. Please try adding it to curry or rice. Our family uses it in making bread and as a milk substitute.
ヨーグルトで簡単にできるムースを使ってハロウィンのデザートを作りました。魔女の帽子もピックになるようにクッキーで作りました。コップに描いたおばけやピックは、自分で描いて工作するのも楽しいと思います。ムースはマンゴーソースをかけて食べるように甘さひかえめです。そのまま食べる場合は、お好みで砂糖を追加して作ってみてください。
*レシピ*
クッキーを焼きます
1.薄力粉 35g、コーンスターチ 45g、ブラックココアパウダー 7g、ココアパウダー 3gを合わせてふるう。
2.ボウルに室温に戻した無塩バター 40gを泡立て器で混ぜる。
3.砂糖 30gを2回に分けて加え、その都度、混ぜる。
4.牛乳 15gを入れ、混ぜる。
5.4に1を加え混ぜる。
6.生地をひとまとめにし、ラップ等に挟んで3ミリの厚さに伸ばし、冷蔵庫で30分ほど休ませる。
7.6を魔女の帽子の型で抜く。
8.オーブン可能なピックやケーキポップのスティックに7をのせ、天板に並べる。
9.紫芋の粉を少量の水で溶き、8の帽子に線を描く。
10.180度に予熱したオーブンで15分焼く。
ムースを作ります
11.プレーンヨーグルト 600gを1時間ほど、水切りします。ヨーグルトの容器に2重にしたキッチンペーパーを掛け、逆さにしおくと簡単です。
12.粉ゼラチン 10gを水 50mlでふやかしておく。
13.12を600wの電子レンジにで30秒加熱し、溶かす。
14.13を11の水切りヨーグルトに少しずつ加えながら混ぜる。(ヨーグルトが冷たすぎるとゼラチンが固まってしまうので気をつけて!)
15.2個分の卵白に砂糖 35gを加え泡立て、しっかりとしたメレンゲを作る。
16.14に15を加え混ぜる。
17.器に16と市販のスポンジを交互に加えながらこんもりと盛る。16が、かたすぎるとふんわり盛れず、おばけ感が出ないが、ゆるくなりすぎた時はボウルの底を氷水に当てながら泡立てるとかたさが戻る。
18.冷蔵庫で1時間ほど冷やす。
19.18に10をさしてできあがり!お好みでフルーツソースやシロップをかけて いただく。今回はマンゴーソースです。
20.最後のシーン、撮影に手間取り、ムースがダラっとしちゃいました。ホントはもっとシュワっとふわっとした食感です。訂正してお詫び申し上げます。スポンジ生地とヨーグルトが相まって、うまい!
ヨーグルトから出た水分は栄養価の高いホエーです。カレーや、カレー用のご飯に加えて炊いたりとぜひ使ってください。我が家では、パン作りの時、牛乳代わりに加えて使っています。
![post-title](https://i.ytimg.com/vi/HYsWOIgyJX8/hqdefault.jpg)
sponge bread recipe 在 Cooking with Dog Youtube 的評價
Let’s make moist and gooey Castella with the cardboard box wrapped with aluminum foil!
How to Make Castella
http://cookingwithdog.com/recipe/castella-kasutera-sponge-cake/
(19x19x8cm or 7.5x7.5x3.2 inch mold)
300g Eggs or 6 Medium-sized Eggs (10.6 oz)
200g Sugar (7.1 oz)
3 tbsp Honey
3 tbsp Hot Water
150g Bread Flour (5.3 oz)
1 tbsp Coarse Demerara Sugar or Coffee Sugar Crystals - optional
Note: Before placing a tray onto the castella, we recommend making a cut along the corners of the Kraft paper and folding the edges outward. This will help avoid damaging the surface of the castella. The baking temperature and time depend on the type of your oven, so adjust them accordingly.
We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?ref=share&v=6_jUbk_Y5v8 Thank you for your support!
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しっとり、もっちり、おいしいカステラをアルミホイルを巻いた箱で作ります。
カステラの作り方
http://cookingwithdog.com/ja/recipe/castella-kasutera-sponge-cake/
<材料>19x19x8の型
卵:300g(中サイズ6個)
砂糖:200g
ハチミツ:大さじ3(66g)
熱湯:大さじ3
強力粉:150g
ザラメ:大さじ1(お好みで)
メモ:トレーをかぶせる前に、立ち上がった敷き紙の四隅に切り込みを入れて外側に折っておくとカステラの表面に敷き紙のあとが残らずきれいに仕上がります。オーブンはそれぞれくせ(個体差)があるので温度と時間は目安にして下さい。
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?ref=share&v=6_jUbk_Y5v8 いつも応援していただき本当にありがとうございます!
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![post-title](https://i.ytimg.com/vi/6_jUbk_Y5v8/hqdefault.jpg)
sponge bread recipe 在 ochikeron Youtube 的評價
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Kasutera (Castella) is a very popular Japanese sponge cake made from a few ingredients.
It is a very typical Oyatsu (snack) in Japan :)
I am going to bake it in a rice cooker, but of course you can bake it in an oven!
I don't recommend baking any kind of cake in a really good rice cooker (it can damage your pot), so please try if you don't mind it!!!
FYI from Wikipedia:
Now a specialty of Nagasaki, Kasutera was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.
There are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Romanian: Pandişpan, in Bulgarian: пандишпан, in Greek: Pantespani, in Turkish: Pandispanya (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").
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Kasutera
Difficulty: Very Easy
Time: 2hrs (incl. cooking time)
Number of servings: N/A
Ingredients:
3 eggs
90g (3.2oz.) sugar
45g (1.6oz.) cake flour*
45g (1.6oz.) bread flour (strong flour)*
2 tbsp. milk
1 tbsp. honey
butter
*you can use 90g (3.2oz.) all purpose flour instead
Directions:
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. It tastes even better the next day after the flavors have settled!
How to bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.
レシピ(日本語)
http://cooklabo.blogspot.jp/2013/03/blog-post_21.html
---------------------------------
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Are You Having Fun? (Instrumental Version)
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![post-title](https://i.ytimg.com/vi/OO8LDK9gljs/hqdefault.jpg)
sponge bread recipe 在 WHITE SANDWICH BREAD (Poolish Method) - Pinterest 的八卦
Apr 15, 2018 - White Sandwich Bread, Bread, Sponge Dough Method. ... White Sandwich Bread (using overnight soft bun dough recipe-16-hours polish version) ... ... <看更多>