多位導師教授製作約40款蛋糕和甜品
Publishes | Twice weekly | Episodes | 6 | Founded | 19 years ago |
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Language | Categories | FoodArts |
法式檸檬蛋糕 批皮: (4 個 4.5 吋塔模) 牛 油 - 90 g 糖 - 90 g 蛋 - 2 隻 杏仁粉 - 56 g 低筋麵粉 - 55 g 檸檬汁及檸檬皮蓉 - 半個 做法: (1) 先磨碎檸檬皮取蓉及搾檸檬汁待用。 (2) 牛油室溫軟化,糖分 2 次加入,攪打至絨毛狀,加蛋拌勻。 (3) 依次加入杏仁粉及低筋麵粉,拌勻。 (4) 加入檸檬汁及檸檬皮蓉,拌勻。 (5) 塔模上粉,將麵糊倒入塔模至約八分滿,入爐用 180 度焗 15 分鐘 ...
冰凍榛子仁咖啡摩士 材料: (10 位用) 原粒榛子仁 (whole hazelnuts) - 40 g 砂糖 - 80g 忌廉 - 360ml 無味魚膠粉 - 1.5 茶匙 凍水 (用於溶魚膠粉) - 2 湯匙 咖啡甜酒 (coffee liqueur) - 2 湯匙 即溶咖啡粉 - 1 湯匙 熱水(用於溶咖啡粉) - 1湯匙 大雞蛋(分開蛋白及蛋黃) - 3 隻 做法: (1) 榛子仁放攝氏 180 度焗爐內約 5-10 分鐘,焗至皮裂開。用手搓去榛子衣, ...
士多啤梨乳酪慕斯杯 材料: (約 3 -4杯) 士多啤梨茸 - 45 g 檸檬汁 - 13 g 砂糖 - 37 g 原味乳酪 - 150 g 魚膠片 - 2 片 淡忌廉 - 100 g 做法: (1) 先將魚膠片放入冰水浸軟。 (2) 淡忌廉打至企身。 (3) 將士多啤梨茸、檸檬汁及糖混合拌勻,座於熱水上(使稍後加的魚膠片易於 溶化)。然後將士多啤梨切片舖於杯底。 (4) 取出軟化魚膠片,瀝乾水份,加入士多啤梨漿內拌勻。 (5) 將乳酪加入淡忌廉拌勻,再加入士多...
RUM酒核桃朱古力 材料: 純朱古力 - 100g 牛奶 - 20g 合桃 (烘香,切碎) - 20g 冧酒 - 30g 糖霜/朱古力粉 - 20g 做法: (1) 用微波爐或隔水方法將朱古力燉融。 (2) 加入牛奶拌勻,再加入冧酒及合桃碎拌勻。 (3) 將朱古力放入雪櫃至稍為硬身。取出,搓成圓形,表面沾上糖霜或朱古力 粉即成。 鳴謝︰本食譜由 Apple Kitchen 提供
白朱古力慕絲焦糖榛子蛋糕 餅底:(6 吋蛋糕模) 材料: 餅 碎 - 60g 淡牛油 - 25g 做法: (1) 牛油與餅碎混合,倒進餅模內壓平成餅底備用。 焦糖榛子: 材料: 糖 - 30g 榛子(烘脆) - 30g 做法: (1) 焗爐以 160 度烘榛子約 20 分鐘至脆,然後去衣。 (2) 糖加少許水放入煲內攪勻,慢火煮至金黃色,留意煲邊要乾淨。 (3) 加入已烘脆的榛子攪勻。倒在焗爐紙上待涼切碎。 榛子蛋糕: 材料: 蛋 - 1 隻...
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #185 |
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美味DIY launched 19 years ago and published 6 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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