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Save this Iced Macha Latte recipe now! 😍
Since a follower shared with me, I’ve been making this for weeks and I absolutely love it.
Highly requested by many of you for me to share the recipe, so here it is… in a form of song (the only way I know how) 😂
What you need:
- 20g sugar (I use Gula Melaka)
- 150g milk
- Ice
- 10g matcha powder
- 80g water (room temperature)
⛰ Colorado Dreaming 💭
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If the weather holds up this week, my Aunt and I plan on climbing Pen Y Fan in the Breacon Beacons, apparently the highest mountain in Southern Britain 👀 Something tells me it won’t be quite the same as hiking red rocks over Boulder, but honestly I enjoy hiking anywhere that the temperature is at least double figures centigrade 😎
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Last night at the BANFF Film Festival there were tonnes of inspiring videos of people going on crazy exploratory missions that test their will and physical abilities 🤯 I’m not sure I’ll ever fancy skiing down K2, but I do love the challenging outdoor stuff. Kinda blows my mind that anyone doesn’t and makes me wonder how so many of us humans have conditioned ourselves into a habit of laziness that we prioritise over adventure and testing ourselves 🤔
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Gotta say it had me missing my weekend morning trail runs with the Alcoholic Athletes @jakemowson & @chrisjgreenough 🏃♂️🧗♂️ I can’t wait for that to become a regular fixture our lives again. In the meantime, I’ll just see what challenge the biggest hill I can find wherever I happen to be can throw at me 🤷🏻♂️
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#throwbackthursday #takemeback
LIVE: COOK, WATCH & WIN UINAH !
Thanks for watching me cook a 3 in 1 meal!
Also showcased how to translate a recipe in Cookidoo that is non English … as well as the high temperature mode using the TM6!
Contest GIVEAWAY!
1. What were the dishes prepared and cooked using the Thermomix TM6 on the show today?
2. Where is UINAH Premium Craft Beverages ginger harvested from?
Correct answers from this page, D'varomas TM6 FB page and my YouTube will be collected and the winner will be selected tomorrow on my show with Melissa Ambrose at 3PM (Sunday 15/08/21)
Good luck!
カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量
１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。
１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に 170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。
#Seria #カヌレ型 #カヌレ #作り方
I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.
But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.
* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount
1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.
10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.
I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.
These tasty, crispy, and buttery cookies are made with only 3 Ingredients! Kids love them!
What I used is Hot Cake Mix. It is a very popular and versatile Japanese pancake mix. You can make cakes, cookies, muffins, or any kind of sweets.
Hot Cake Mix comes in many brands. In this video I used Morinaga, which is the most recognized one.
https://amzn.to/3BstXQf
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3-Ingredient Icebox Cookies
Difficulty: Easy
Time: 1hr
Number of servings: 15 cookies (1 pattern)
Ingredients:
50g (1.8oz.) butter *room temperature
100g (3.5oz.) Hot Cake Mix
1 tsp. cocoa powder
Directions:
1. Plain Dough: Cream half of the butter (25g) in a bowl with a spatula. Add half of the Hot Cake Mix (50g) and mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed.
2. Chocolate Dough: Cream half of the butter (25g) in a bowl with a spatula. Add half of the Hot Cake Mix (50g) and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed.
3. Wrap in plastic wrap and cool in the fridge for about 30 minutes to set.
4. Please see the video for how to make Checkerboard, Pinwheel, and Marble shapes. Wrap in plastic wrap again and cool and harden in the fridge or freezer for about 15 minutes. *you can keep the dough in the freezer up to a week.
5. Preheat the oven to 170C (340F). Slice the dough into 7mm (0.3inch) thick. Place them on a baking sheet lined with parchment paper.
6. Bake at 170C (340F) for about 15 minutes. You can cool the cookies on the baking sheet!
レシピ（日本語）
https://cooklabo.blogspot.com/2021/07/Icebox-Cookies.html
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Music by
YouTube Audio Library
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I made mizuyokan ( soft sweet bean jelly or paste ) with mikan ( mandarin orange ) juice using the mikan mold made from mikan. The method of making the molds is the same as for the cola bottle gummy. https://youtu.be/6gMff2omf0I Mikan mizu-yokan is refreshing and is recommended for the coming season.
*Recipe* (for 5 small mikan)
1.Remove the stems from 5 cleaned mikan (about 45g each). Keep the stems so that they do not dry out.
Make a mold with mikan
2.Dissolve 105g of gelatin powder in 700ml of hot water.
3.Pour (2) into a container and place the mandarin oranges from (1) face down. Cover and chill in the refrigerator to harden.
4.Take out the jelly from (3), divide it vertically into two equal parts, and take out the mandarin oranges from the inside.I found that cutting with a knife worked better than using a teflon.
5.Put the jelly of (4) back into the container and refrigerate.
Make mikan mizu-yokan.
6.Squeeze the mandarin oranges from (4) and extract the juice.Add 100% orange juice to make a total of 200 ml.
7.Put 265g of white bean paste and 65g of water in a small pan and heat.Warm to body temperature while stirring to dissolve the white bean paste, and remove from the heat.
8.Put the mandarin orange juice from (6), 4g of agar powder and 35g of sugar in a small pan and heat. When it boils, remove it from the heat.
9.Add (7) to (8) while stirring.
10.Cool (9) to about 55°C.
11.Pour (10) into (5).
12.Cool in the refrigerator until it hardens.
13.Take out the mikan mizu-yokan and put the stems of (1) on top.
14.Done.
I was very happy when it was done.But what to do with the jelly used for the mold? I used it to make a new jelly of my favorite flavor, or put it in rice when I cooked it.
#yokan #orange #recipe
みかんから作ったみかんの型で、みかん果汁の水羊羹を作りました。型の作り方はコーラボトルグミと一緒です。https://youtu.be/6gMff2omf0I みかん水羊羹はさっぱりしてるので、これからの季節にオススメです。
*レシピ*（小ぶりのみかん 5個分）
１．キレイに洗った みかん（1個 45g程度）5個のヘタを外す。ヘタは乾かないようにとっておく。
みかんで型を作ります
２．お湯 700mlに粉ゼラチン 105gを溶かす。
３．容器に（2）を注ぎ、（1）のみかんを下向きに入れる。フタをして冷蔵庫で冷やし固める。
４．（3）からゼリーを取り出し、縦に2等分して中からみかんを取り出す。テグスで取り出すよりもナイフで切った方がうまくいきました。
５．（4）のゼリーを容器にもどし、冷蔵庫で冷やしておく。
みかん水羊羹を作ります
６．（4）のみかんを絞り、果汁を取り出す。100％オレンジジュースを足し、合わせて200mlにする。
７．小鍋に白あん 265g、水 65gを入れ火にかける。白あんを混ぜ溶かしながら人肌に温め、火から下ろす。
８．小鍋に（6）のみかん果汁、粉寒天 4g、砂糖 35gを入れ火にかける。沸騰したら火から下ろす。
９．（8）に（7）を混ぜながら加える。
１０．（9）を55℃程度まで冷ます。
１１．（10）を（5）に流し入れる。
１２．冷蔵庫で固まるまで冷やす。
１３．みかん水羊羹を取り出し（1）のヘタをのせる。
１４．でけた。
できあがるととってもうれしい。でも、型に使ったゼリーの使い道に困る。好きな味のゼリーに作り直したり、お米を炊く時に入れたりして使いました。
#みかん #水羊羹 #作り方
Temperature is a physical quantity that expresses quantitatively the perceptions of hotness and coldness. Temperature is measured with a thermometer. ... <看更多>
The temperature of an object, usually measured in degrees-Fahrenheit or degrees-Celsius, tells us how much heat, or energy, the object has. A ... ... <看更多>
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temperature, measure of hotness or coldness expressed in terms of any of several arbitrary scales and indicating the direction in which heat energy will ... ... <看更多>