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大家可能已經發現～爽健美茶❌蜷川実花的台灣限定瓶已經在賣咯❤🌹❤🌹這個無糖的玫瑰紅茶是新口味健康又好喝❤
爽健美茶
I guess some of you have also discovered~ my new collaboration with 爽健美茶exclusive for Taiwan is already in stores！This sugarless rose tea tastes really good and healthy ! Hope you like the bottle design as well ❤🌹🌹🌹
Sugarless confectionery (麥提沙、M&M’s 、棉花糖) Sugar free
麥提沙 ：😃😃
-好假
M&M’s ：😃😃😃😃
-有80%似真M&M’s奶味比較重
棉花糖 ：😃😃😃
-有75%似真棉花糖，差在口感，唔會過甜
香港店 : 低糖良方
澳門店 : 晧森食品
價錢：HKD 100 三包

#蘇霖 #sulinip
If you love sugarless green tea we can be friends.
#Trick Recipes #Gummy #Shooters #Homemade #Soft #IceCream #Recipe
Edible Gummy Glass and Homemade Soft Ice Cream(It is all edible! Edible melon soda flavored gummy glass wrapped in handmade soft ice cream)
日本語レシピは長くなったのでこちらからどうぞ→ http://ameblo.jp/mosogourmet/entry-12155318039.html
The handmade soft ice cream is squeezed out around the edible melon soda flavored gummy glass, and it is topped with a cherry in the style of a Showa era tea shop. It is a completely edible melon cream soda (are these available in other countries?) This recipe's ice cream can be made without an ice cream maker (primitively). As time passes the melon soda flavored gummy part loses its bubbliness, so eat it soon after making it. It is ideal to finish the gummy portion while you are waiting for the soft cream to freeze.
*Recipe*
How to make the melon soda flavored gummy glass
1. Brush salad oil lightly over a mold for later use.
2. Add 35g of gelatin to a heat resistant container, and dissolve it in 80ml of water.
3. Set aside 120ml of room temperature melon flavored snow cone syrup.
4. Put the ingredients from step 2 into the microwave and add heat to help dissolve the gelatin, taking care not to let it boil. (around 1 minute~1 minute 30 seconds at 600W)
5. Add step 3 gradually into step 4 while mixing.
6. Add 200ml of sugarless carbonated water to step 5 gradually while mixing.
7. Pour step 6 into step 1.
8. Put it in the refrigerator and let it harden for 30 minutes to an hour.
9. Dip step 8 into hot water for a short amount of time, and carefully remove the gummy glass.
10. If you eat it quickly, you will be able to enjoy the bubbly texture. If you are not going to eat it right away, store it in the refrigerator.
How to make the soft ice cream
1. Heat a metal bowl to about 60°C, then add 200ml of milk.
2. Add 5g of gelatin to step 1, and mix until it dissolves in.
3. Add 75g of sugar (or 90g of sugar syrup) to step 2 and mix.
4. Add 40g of condensed milk to step 3, and mix.
5. add 200ml of fresh cream to step 4, and mix. Add vanilla extract to taste.
6. Prepare some ice in a bowl that is bigger than the bowl from step 5, and add 150g of salt to the ice bowl.
7. Place the bowl from step 5 in the bowl from step 6
8. Mix while it cools down for 5 minutes.
9. If the ice in the larger bowl melts, add more to keep it cool. When the whole mixture is hard and viscous, dump the ice (takes about 40 minutes)
10. Put step 9 into a squeeze bag with a mouthpiece attached.
11. Cool step 10 in the freezer.
12. Knead it after waiting for about 2 hours.
13. Afterwards, knead it every 30 minutes. Repeat for a few times.
14. Cool it to the point where it is able to be squeezed out, and not completely frozen (about 4-5 hours in the freezer)
Squeeze the soft ice cream onto the melon soda flavored gummy glass, and top it with a canned cherry.
Replace the sugar in the soft cream with sugar syrup, which does not freeze easily, for an ice cream that will be less prone to freeze solid.
Autumn has come, and it's cool and comfortable outside, I made gateau au chocolat with viennois for this season.
It's thick and moist chocolate cake with a lot of chocolate and cocoa.
If the surface is cracked, it means the cake doesn't have flour-like taste and extra air, so it's good!
Of course it's nice to have it with sugarless coffee, but it also matches with green tea!
秋になり、過ごしやすい気温になってきたので、別立てのガトーショコラを焼きました。
チョコとココアたっぷりの濃厚でしっとりしたチョコケーキです。
ケーキの表面が割れたら、粉っぽさや余分な空気が抜けておいしくできた証拠!
お砂糖なしのコーヒーと一緒に頂くのもいいですが、緑茶もとても合うのでぜひお試しください!
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インスタはこちら!
instagram
https://www.instagram.com/kafemaru/
【Ingredients】15cm (6inch) round cake pan
150g(5.6oz)Sweet chocolate
40g(1.4oz)butter
2 egg yolk
40g(1.4oz)Granulated sugar
40g(1.4oz)double cream (warmed)
15g(0.5oz)Cake flour
30g(1oz)cocoa powder
1tsp Black cocoa powder
(If you don't have black cocoa powder, use 35g of cocoa powder instead)
*use sugarless cocoa powder
2 egg white
50g(1.8oz)Granulated sugar
*non melting powdered sugar
【Directions】
①Put chocolate and butter in a bowl, melt it in the microwave (600W 40sec) or at a double-boiler.
②Separate the eggs into egg white and yolk, cool the egg white in the freezer for about 10 mins.
③Add sugar to the egg yolk, and mix well until it's white.
Then add chocolate ① and mix well.
④Add warmed fresh cream to ③ and mix well.
⑤Add shifted cake flour, cocoa powder, and black cocoa powder to ④ and mix.
⑥Add sugar to the egg white some by some (for 3 times) and make meringue.
(The meringue shouldn't fall when you face down the bowl and should have a tip.)
⑦Add the meringue some by some for 3 times, then mix until it has a luster.
⑧Pour the mixture into the pan, bake it in the preheated oven (180°C) for 30 mins. (don't bake too much)
⑨Remove the cake from the pan while it's hot, then cool it on a cake cooler.
⑩When it's totally cool, sprinkle powdered sugar on top if you like.
*When it becomes cool, it becomes smaller.
*It's best to eat on the next day or a couple of days later.
When you preserve it, wrap and put it in the fridge, but eat it at room temperature.
【材料】15cm 丸型
スィートチョコレート 150ｇ
(お好みでブラックチョコ又は、ブラックとスィート半分ずつでもok)
無塩バター 40g
卵黄 2個分
グラニュー糖 40g
生クリーム 40g
(生クリームは湯煎で温めておく)
ココアパウダー 35g
(あればこの内の5gをブラックココアパウダーにする)
薄力粉 15g
卵白 2個分
グラニュー糖 50g
*お好みで粉糖（溶けないタイプ）
*卵はLサイズを使って下さい。
【作り方】
①ボウルにチョコレートとバターを入れて、電子レンジ（600w40秒）か湯煎にかけて溶かす。
②卵は卵白と卵黄に分けて、卵白は冷凍庫に10分ほど入れて冷やしておく。
③卵黄に砂糖を加えて、白っぽくなるまで、しっかりと混ぜる。
ここに、①のチョコレートを加えてよく混ぜる。
④③に温めた生クリームを加えてよく混ぜる。
⑤④にふるった薄力粉、ココアパウダー、ブラックココアパウダーを加えて混ぜる。
⑥卵白に三回に分けて砂糖を加えて、メレンゲを立てる。
(ボウルを逆さまにしても落ちない、ツノが立ったメレンゲがよい)
⑦メレンゲを⑤に三回に分けて加えて、生地にツヤが出るまで混ぜる。
⑧型に生地を流し、180℃に温めたオーブンで30分焼く。
(焼き過ぎないこと)
⑨熱い内に型から出して、ケーキクーラーの上で冷ます。
⑩完全に冷めたら、お好みで上に粉糖を振る。
*冷めると生地はしぼみます。
*翌日から2～3日が食べごろです。
保存はラップに包んで、冷蔵庫へ。
食べるときは室温で冷たくないものをどうぞ。
*生クリームは牛乳に置き換えないでください。成分が異なります。
家庭でおいしくて簡単にできる焼き大福のレシピです。
家族や仲間が集まる機会の多いこの季節。
ぜひ、みんなで作って楽しく食べてください。
佐々木あさひさんに差し上げましたが、おいしいって！
言っていただけました(^^)
https://twitter.com/sasakiasahi/status/341481591308156930
http://www.youtube.com/user/sasakiasahi
まさかのブラックコーヒーに焼き大福をドボンと入れ、
生クリームも入れて楽しんでみてください。
意外にハマる味ですよ。
*Recipe* for 10 pieces.
1.Mix 120g Shiratamako ( rice flour ) and 32g(tablespoon 4) cake flour.In addition, mix 130 cc water , seeing the situation little by little, and kneads it to the softness like an earlobe.
2.Make (1) ten divisions into equal parts (every about 28g).
3.Make 240g Tsubu-An(Grain bean jam) ten divisions into equal parts (every 24g).
4.Wrap (3) in (2) ,and arrange them on a frying pan of Teflon processing which coated with vegetable oil thinly.
5.Bake (4) well until becoming golden brown color on both sides over medium heat.
6.Add 75cc boiling water , and cover it for braising.
7.Take the lid , excess water is evaporated . Finished!
Please try to eat them soaked in sugarless coffee and whipped cream! You can enjoy another taste !(๑'ᴗ'๑)b♡
*レシピ*（10個分）
１．白玉粉120gと薄力粉32g（大さじ4）を混ぜ合わせ、
水130ccを少しずつ様子をみながら加えて混ぜ、
耳たぶくらいの柔らかさに捏ねる。
２．１を10等分（およそ28gづつ）にする。
３．粒あん240gも10等分（24gづつ）にする。
４．３を２で包み、サラダ油を薄くひいたテフロン加工の
フライパンに並べる。
５．４を中火で両面こんがり色よく焼く。
６．熱湯75ccを加え、蓋をし蒸し焼きにする。
７．蓋を取り水分をとばして、できあがり。
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