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26 Mar 2022 04:58:41 UTC
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經典波士頓派！鮮奶油與戚風蛋糕的浪漫邂逅 Taiwanese Style Boston Cream Pie
蛋糕口感非常濕潤，吃習慣用泡打粉當膨鬆劑的美式蛋糕，真的會被這種蓬鬆有彈性、口感軟綿綿的蛋糕給感動…尤其配上那層超厚的鮮奶油，讓人忍不住覺得戚風與鮮奶油的邂逅一定是世界上最簡單而美好的事了！
：食譜：
食材▼
○蛋糕糊
雞蛋 2 顆
低筋麵粉 40 g
柳橙汁 20 g
糖粉 35 g
植物油 25 g
○鮮奶油餡
鮮奶油 100 g
糖粉 10 g
■中文完整圖文食譜：https://bit.ly/3NkoZLj
Before I came to the U.S., I didn’t know this Taiwanese style Boston cream pie is different from other place! If you never have Taiwanese style Boston cream pie, you should try it. The chiffon cake is so soft and fluffy, perfectly pairing with chantilly cream. It’s simple but absolutely delicious!
：Recipe：
Ingredients▼
○Batter
egg,2 ct
cake flour, 40 g
orange juice, 20 g
powdered sugar, 35 g
cooking oil, 25 g
○Filling
heavy cream, 100 g
powdered sugar, 10 g
：Instruction：
●Making the Batter
1. Separate egg white and egg yolk.
2. Put egg yolk into a mixing bowl.
3. Place egg white in the fridge.
4. Whisk egg yolk.
5. Add cooking oil. Mix them well.
6. Add orange juice. Mix them well.
7. Sieve the flour. Add sieved flour. Mix them well.
8. Put the chilled egg white into a mixing bowl.
9. Beat with an electric mixer until foaming.
10. Add 1/3 powdered sugar at first. Stir the mixture at first.
11. Add another 1/3 powdered sugar. Continue to beat on medium speed.
12. Add the rest of powdered sugar. Beat until stiff peaks form.
●Preheating the Oven to 350℉/ 180℃
13. Pour a big scoop into yolk mixture.
14. Slightly and roughly stir the mixture at first.
15. Fold and mix the mixture well with a spatula.
16. Pour it into the bowl with egg white mixture.
17. Slightly and roughly stir the mixture at first.
18. Fold and mix the mixture well with a spatula.
19. Pour into the 6 inch baking pan.
20. Scrape the batter from side to the center.
21. Turn down the temp. to 325℉/ 160℃ and bake for 25 min.
22. Turn up the temp. to 350℉/ 180℃ and bake for 10 min.
●Making the Filling
23. In a mixing bowl, add heavy cream.
24. Add powdered sugar.
25. Stir the mixture at first.
26. Beat the cream until soft peaks form.
◆ 30 min. later ◆
27. Drop the cake several times to release hot air.
28. Flip the cake over and cool it upside down in the pan.
29. Press around the side of the cake.
30. Remove the cake with your hand.
31. Cut the cake in halves with a long knife.
32. Spread a thick layer of whipped cream.
33. Cover with the top piece of cake and slightly press down.
34. Dust powdered sugar.
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己�
...
https://www.youtube.com/watch?v=o1f6nT8W5GA
：食譜：
食材▼
○蛋糕糊
雞蛋 2 顆
低筋麵粉 40 g
柳橙汁 20 g
糖粉 35 g
植物油 25 g
○鮮奶油餡
鮮奶油 100 g
糖粉 10 g
■中文完整圖文食譜：https://bit.ly/3NkoZLj
Before I came to the U.S., I didn’t know this Taiwanese style Boston cream pie is different from other place! If you never have Taiwanese style Boston cream pie, you should try it. The chiffon cake is so soft and fluffy, perfectly pairing with chantilly cream. It’s simple but absolutely delicious!
：Recipe：
Ingredients▼
○Batter
egg,2 ct
cake flour, 40 g
orange juice, 20 g
powdered sugar, 35 g
cooking oil, 25 g
○Filling
heavy cream, 100 g
powdered sugar, 10 g
：Instruction：
●Making the Batter
1. Separate egg white and egg yolk.
2. Put egg yolk into a mixing bowl.
3. Place egg white in the fridge.
4. Whisk egg yolk.
5. Add cooking oil. Mix them well.
6. Add orange juice. Mix them well.
7. Sieve the flour. Add sieved flour. Mix them well.
8. Put the chilled egg white into a mixing bowl.
9. Beat with an electric mixer until foaming.
10. Add 1/3 powdered sugar at first. Stir the mixture at first.
11. Add another 1/3 powdered sugar. Continue to beat on medium speed.
12. Add the rest of powdered sugar. Beat until stiff peaks form.
●Preheating the Oven to 350℉/ 180℃
13. Pour a big scoop into yolk mixture.
14. Slightly and roughly stir the mixture at first.
15. Fold and mix the mixture well with a spatula.
16. Pour it into the bowl with egg white mixture.
17. Slightly and roughly stir the mixture at first.
18. Fold and mix the mixture well with a spatula.
19. Pour into the 6 inch baking pan.
20. Scrape the batter from side to the center.
21. Turn down the temp. to 325℉/ 160℃ and bake for 25 min.
22. Turn up the temp. to 350℉/ 180℃ and bake for 10 min.
●Making the Filling
23. In a mixing bowl, add heavy cream.
24. Add powdered sugar.
25. Stir the mixture at first.
26. Beat the cream until soft peaks form.
◆ 30 min. later ◆
27. Drop the cake several times to release hot air.
28. Flip the cake over and cool it upside down in the pan.
29. Press around the side of the cake.
30. Remove the cake with your hand.
31. Cut the cake in halves with a long knife.
32. Spread a thick layer of whipped cream.
33. Cover with the top piece of cake and slightly press down.
34. Dust powdered sugar.
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己�
...
https://www.youtube.com/watch?v=o1f6nT8W5GA
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食材 Ingredient
餅乾 Cookies
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蘭姆酒 rum 10ml
完整圖文食譜：http://psce.pw/3bcshx
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燒肉起司飯丸，剩飯的華麗變身！氣炸鍋料理
這個燒肉起司飯丸，不能說是「很簡單」。但可以讓吃的人感到別出心裁，相當適合有閒情逸致、戰鬥力滿點，並且很想被稱讚的野餐系少女。燒肉起司飯丸放在便當盒裡看起來就很可愛，而且這些材料加在一起，沒有不好吃的道理！烤熟的肉汁滲入起司飯中，吃起來有燒肉的焦香與起司的奶香，超級好吃！
：食譜：
食材
○飯丸
剩飯 200g
里肌肉片 180g
起司絲 40g
○醃料
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■中文完整圖文食譜：https://bit.ly/2RhuuCt
This is the best recipe for turning leftover rice into a fascinating appetizer! If you are going to go picnic, it’s also a great choice for you. I cooked the pork-wrapped rice balls by my air fryer. It makes a perfect brown color and kept the gravy, which is the key of tasty, inside the rice ball. Otherwise, it’s totally fine to pan-fry the balls on the stove.
：Recipe：
Ingredient
○Rice Ball
cooked rice, 200g
thin-cut pork loin, 150g
shredded cheese, 40g
○Marinade
tsuyu sauce, 2 Tbsp
○Topping
roasted white sesame, 1/2 tsp
：Recipe：
●Marinating the Meat
1. Put sliced pork into a container and add tsuyu sauce.
2. Let it stand for 15 min in a fridge.
●Making Cheese Rice
1. Put cooked rice into a large container. Add shredded cheese.
2. Stir the rice and cheese well.
3. Sprinkle a little water to increase stickiness and keep stirring and pressing.
●Making Rice Ball
1. Prepare a small bowl of water. Moisten your hands.
2. Take 20g cheese rice a time. Shape the rice into a ball.
3. Always remember to moisten your hands.
4. There will be 12 rice balls.
●Wrapping Rice Ball in Pork
1. Put a pork slice on the palm.
2. Place a rice ball on the pork.
3. Wrap the pork tightly around one side of the rice ball at first.
4. Roll it up and totally wrap the rice ball in the meat. If your pork is too small, you can use 2 slices for one ball.
5. Finish the rest of the rice balls.
●Frying rice balls
1. Put a baking sheet inside the air fryer. Spray a little oil.
2. Put the little rice balls into the air fryer basket.
3. Send them into the air fryer and set 400℉, 8 min.
4. 8 min later, serve the pork-wrapped rice balls and enjoy!
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簡單版玉子燒，圓形平底鍋就能做的魚鬆起司厚蛋燒
最近為了消耗魚鬆，不小心研發出這個輕鬆煎出厚厚蛋捲的做法，原本沒特別想做成玉子燒，反而是吃下去才被他那厚厚軟嫩的口感勾起了玉子燒情懷！咦咦咦？所以想吃玉子燒的時候這樣弄也可以啊！這麼簡單！雖然成品沒有玉子燒那樣平整的切面，但是做起來很快、吃起來也是一百分的軟嫩厚實！
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食材▼
雞蛋 5 顆
起司絲 3 大匙
魚鬆 3 大匙
鹽 1/4 小匙
■中文完整圖文食譜：https://bit.ly/3U85yc5
This is my home cooking recipe, not fancy or delicate, just easy, fast and absolutely delicious! I added fish floss and cheese as filling wrapped in a super thick omelete. Every time I served it on the table, it disappeared in a short time silently like no one wants other people knows there’s a yummy thing.
.
：Recipe：
.
Ingredients▼
eggs, 5 ct
fish floss, 3 Tbsp
shredded cheese, 3 Tbsp
salt, 1/4 tsp
：Instruction：
●Making the Omelete
1. Crack 5 eggs into a mixing bowl.
2. Add 1/4 tsp salt.
3. Beat them well.
4. Heat up a flat pan over a medium-high heat.
5. While the pan is medium hot, add cooking oil.
6. Rotate the pan to spread out the cooking oil.
7. Pour all the egg mixture into the pan.
8. Scrape cooked egg across the pan with chopsticks.
9. Scrape different directions for several times.
10. Reserve a thin layer of uncooked egg and turn to low heat.
11. Slightly scrape where remain more uncooked egg.
12. Add fish floss and shredded cheese.
13. Draw a circle along the edge of pan with chopsticks.
14. Fold and roll up the fillings.
15. Cook for 30 sec. and push the omelete to opposite side.
16. Flip over and cook for another 30 sec.
17. Slightly press down to heat more evenly.
18. Flip it over again to ensure it is fully cooked.
19. Remove the omelete from the pan.
20. Enjoy!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
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草莓做成大福主要是貢獻他的多汁，反正甜度是由豆沙負責的，麻糬皮負責軟Q裝可愛，我的麻糬皮只有微微甜。這三者同時在口中咀嚼形成了完美的平衡，我覺得非常美味！原本以為做完這一波我就會累得對大福失去興趣，沒想到當天狂嗑3顆之後，馬上恢復精神。冰箱裡還有一盒草莓，下次要做什麼口味呢？
：食譜：
食材▼
○麻糬皮
糯米粉 100 g
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玉米粉 4 大匙
○內餡
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This adorable Japanese dessert is my favorite strawberry dessert! Daifuku is a kind of mochi. The filling is a strawberry wrapped in sweetened red bean paste, tasting juicy and sweet. And its mochi skin has a pleasant soft and chewy texture which always makes me feel happy.
：Recipe：
Ingredients▼
○Mochi
sweet rice flour, 100 g
powdered sugar, 20 g
milk, 120 g
corn starch, 4 Tbsp
○Filling
strawberries, 8 ct
sweetened red bean, 240 g
salt, 1/8 tsp
：Instruction：
●Making Cooked Flour
1. Spread corn starch on a baking pan. Transfer to an oven.
2. Bake at 200℉/ 95℃ for 30 min.
●Making the Mochi
3. In a mixing bowl, add sweet rice flour and powdered sugar. Mix them well.
4. Pour milk and stir the mixture. Stir and mix well.
5. Mix them until well combined.
6. Brush a thin layer of oil on a glass container.
7. Pour the sweet rice batter into the container.
8. Add 1.5 cup of water into a Tatung rice cooker.
9. Transfer the batter to the Tatung cooker. Cover the lid and start to cook.
●Preparing the Filling
10. Add sweetened red bean on the flat pan. Spread the sweetened red bean evenly.
11. Add some salt. Cook the sweetened red bean over a medium-low heat until dry and fluffy.
12. Remove from the heat and cool down completely.
13. Pick 8 strawberries in the same size.
14. Rinse the strawberry and remove the green stem.
15. Pat dry the strawberries with paper towels gently.
16. Devide the red bean paste into 8 portions.
17. Take a portion of red bean paste and shape into a bowl.
18. Place a strawberry pointy end down. Wrap the strawberry in the red bean paste.
19. It's OK to uncover the tip of strawberry. You will wrap it more well in the next one.
20. You can make another style of strawberry daifuku.
21. Roll the red bean paste into balls without strawberry.
●Making the Wrap
22. Take out the cooked mochi.
23. Slightly knead the mochi with a silicone spatula.
24. Take out the cooked corn starch.
25. Thoroughly coat the mochi with cooked corn starch. Place the mochi on a baking mat.
26. Devide the mochi into 8 portions.
27. Take a portion, flattening and shaping it into a circle.
28. Roll out to make the circle thinner like a disc.
29. Remember to coat with cooked corn starch at all time.
30. It should be thick in the middle and thin on the edge.
31. Continue to finish the rest.
●Making the Daifuku
32. Place a strawberry and red bean ball on the mochi with
the tip facing down.
33. Wrap the red bean ball in the mochi tightly.
34. Just flip it over and it's finished.
35. You will wrap it more well in the next one.
●Making Another Style
36. Cut the top of the red bean daifuku without strawberry.
37. Place a strawberry into the seam.
38. Enjoy!
...
https://www.youtube.com/watch?v=DmcArXTjnq4
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Created
1 month ago
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video/mp4
English