おうちで作れるパンレシピをお届けするあいりおーさんのフーディストノート公式連載。今回はフランスパン用の準強力粉を使ったパリふわ食感の「ソフトウインナーフランス」の作り方を教えていただきます。ソフトフランスの生地でジューシーなウインナーと粒マスタードを包んで焼き上げるのでとってもおいしいですよ！お子さん用にマスタードをとろけるチーズに変えるのもおすすめ。ぜひ作ってみてくださいね。
Với cách làm bánh dẻo truyền thống được giới thiệu dưới đây, trung thu này bạn sẽ có món bánh dẻo tự làm thơm ngon đãi cả nhà!
Champagnecardigan is knitted in a pattern of purl stitches, brioche stitch, brioche increases and decreases. The pattern includes written description and chart. Sizes: XS (S) M (L) XL Chest circumference: 90 (94) 98 (102) 106 cm Length mid back: 52 (54) 56 (58) 60 cm Gauge: 20 sts x 30 rows in stockinette st on size 4 mm needles = 10 cm Suggested needles: Size 3 mm and 4 mm circular needles (40 cm and 80 or 100 cm) Yarn: 250 (300) 300 (300) 350 gr of Sockyarn (06 Bonderose) from Knit By TrineP (100 g = 425 m) or Alpakka Silke from SandnesGarn (50 g = 200 m) together with 125 (125) 125 (125) 150 gr of Tilia from Filcolana (Sakura 321) (25 g = 210 m)
I am a big fan of daffodils, in fact, they are my favourite flower and these DIY Daffodil Crafts and activities are perfect for celebrating the season, St D ...
あいりおーさんのフーディストノート公式連載です。主にホームベーカリーを使った、初心者でも簡単に作れるおうちパンをご紹介します。今回は「カレー生地が美味しい！カレーフランク」です。
Le lingue di gatto sono dei biscottini, dalla forma allungata che ricorda la lingua di un gatto. Un classico della pasticceria, sempre molto apprezzati.
Get inspired with stunning Mother's Day cake decorating ideas to make Mom's celebration extra special ! Dive into a world of creativity and elegance as we explore beautiful designs that not only looks amazing but also expresses your love and gratitude. Whether you're a seasoned baker or just st
Quand je fais un entremets, généralement je m'organise sur plusieurs jours et c'est ce que je vous conseille de faire à chaque fois. C'est plus simple, moins stressant et pour moi, moins fatigant physiquement (rapport à mes soucis de dos). Allez savoir pourquoi, cet entremets là a été fait à…
Ai đã từng ăn bánh bông lan cũng ấn tượng sâu sắc với miếng bánh xốp xốp, mềm mịn và ngọt ngào.
Finally after a lot of experimenting, I am comfortable to share an improved recipe of my Pandan Kaw-Kaw Chiffon Cake. I call it the Pandan Kaw-Kaw Chiffon Cake because I use a very thick and concentrated pandan juice. "Kaw-Kaw" means thick/concentrated in Hokkien dialect.
Maak zelf met dit recept ca 20 heerlijke krentenbollen
做爆浆海盐奶盖蛋糕剩下的动物性鲜奶油， 拿来做可可排包，再裹入巧克力块，好吃！ 面包是很好吃，只是唯一美中不足的是巧克力块不会流心😂 买的时候老板娘说会流心的。。结果不是，只是会溶而已😂 无所谓啦，孩子喜欢吃就好，不管流不流心了！ 材料与做法 有机高筋面粉 - 230g 可可粉 - 20g 细砂糖 - 30g 海盐 - 3g 即溶酵母 - 4g 动物性鲜奶油 - 50g 可可牛奶 - 100g 冰水 - 20g 由于不同品牌的面粉，其吸水量有所不同， 所以请预留30g的牛奶或者清水，慢慢加入。 无盐牛油 - 15g （待面团成团起筋才加入） 牛油可换成各种液体油（15g），直接加入材料里一起揉。 模具 长方形不沾模 - 1个 （此模具受热比较慢） 温度 RINNAI : RO-E6208TA-EM 200度，20-25分钟，面包表皮上色后用铝箔纸盖着，避免烤得过焦。 （时间与温度方面可依自家的烤箱而做调整） 不同品质不同大小的模具，受热程度不一样， 烘烤时间也都不一样，需要自己判断，拿捏哦！ 有机高筋面包粉。 除了牛油，液体材料先倒入钢盆里， 才倒入面粉和其余的材料，开始打面团， 待面团成团可以拉出较厚的膜时，加入牛油， 继续搅打之面团成幼滑亮亮的面团（如上图）。 检测面团薄膜，可拉出大片不易破的薄膜，即完成。 面团揉好后滚圆放进盒子，盖好盒盖进行第一次发酵， 发至2倍大就可以开始整形，我大概用了一个小时。 （时间方面要视室温温度的高低而做调整） 取出发酵好的面团放在工作台上，轻按压排气， 然后分成12份，滚圆休面10分钟备用。 面团表面朝上，杆开，反面加入适量巧克力块，包裹紧密，避免流馅。 整形好直接放在烤盘里进行最后发酵至2倍大，即可烘烤。 烘烤中。。 烘烤出炉在灶台上轻顿一下散热，然后取出在网架上待凉。 拔开面包有点小失望，因为巧克力馅不会流心。。。但好在是还很好吃。 ~ENJOY~
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our ‘Delicious Dishes’ category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our ‘Culinary Creations’ and embark on a journey that celebrates the art of cooking. Explore ‘Flavorful Fare’ from various cuisines, and master the kitchen with ‘Cookbook Classics’ that have stood the test of time. Whether you’re a seasoned chef or a novice in the kitchen, ‘Gourmet Goodies’ welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of ‘Epicurean Eats’ and ‘Yummy Yields,’ where every recipe is an adventure waiting to be explored. Our ‘Kitchen Chronicles’ take you on a delicious ride through the world of ‘Foodie’s Favorites,’ where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner ‘Cuisine Connoisseur’ shine with our ‘Savory Sensations.’ Enjoy a culinary experience like never before with the ‘Kitchen Magic’ that’s just a click away. From family classics to gourmet masterpieces, there’s something for everyone in our ‘Tasty Treats’ collection.
Wagashi are little sweets for the tea ceremony. I took the photos with natural light, today is a bright sunny day, using the 105mm. ...
Krentenbollen are slightly sweet Dutch bread rolls filled with currants and raisins. These buns are regularly consumed for brunch or as a late-night snack
The first time I tried these amazing pistachio biscotti I fell in love with them straight away. In fact I did what I rarely do and ate the whole box by myself only doling out a couple to Mr NQN. Little did I realise that the lovely people at Grandma's would be giving me their prized recipe to me five years later.
Éclairs, meringues, pastries and macarons: this is the ultimate round-up of Paris's best pâtisseries, bakeries and cake shops
Leaves and foliage can make or break your Floral Cake. There has been many a time where I have chosen my flowers, placed them on a cake and thought "this isn't going to work..", then Boom! Leaves and foliage add realism, depth and colour to your cake, and choosing the right tip to use is
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