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關於homemade vanilla extract 在 Phaptawan Facebook 的最佳解答
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關於homemade vanilla extract 在 Starry Starry Tearoom Facebook 的最佳解答

關於homemade vanilla extract 在 Tasty Japan Youtube 的最讚貼文
關於homemade vanilla extract 在 Tasty Japan Youtube 的最佳貼文
關於homemade vanilla extract 在 Tasty Japan Youtube 的精選貼文

homemade vanilla extract 在 Phaptawan Facebook 的最佳解答

2021-05-06 21:12:35 有 31 人按讚

แพรวชอบกิน Nutella ค่ะ แต่จะซื้อกินตลอดก็แพงไม่พอ มันกินมากๆก็อ้วนแถมจะพาลให้เป็นอันตรายต่อสุขภาพ แพรวก็เลยทำเองเลยค่ะ เห็นทุกอย่างที่ใส่ สูตรนี้รับได้สำหรับคนดูแลสุขภาพอย่างเรา ทำออกมาเป็นนูเทลล่าโฮมเมดสูตรเฮลตี้กินได้แบบสบายใจแน่นอนค่ะ จะทำกินเองก็ดี ทำให้คนที่บ้านทานก็สบายใจค่ะ 😀

***น้ำตาลก็ยังเป็นน้ำตาลวันยังค่ำนะคะ ลดได้ลดค่ะ อย่ากินหวานเยอะ แพรวเป็นห่วงค่ะ***

ส่วนผสม
ฮาเซลนัทดิบ 2 ถ้วยตวง
น้ำมันมะพร้าวสกัดเย็น 3 ช้อนโต๊ะ
น้ำตาลมะพร้าวแบบ 100% 80 กรัม (*ใครไม่อยากใส่น้ำตาลมะพร้าวจะใส่น้ำเชื่อมหญ้าหวานก็ได้น้า แต่เค้าบอกว่าใส่ปั่นรวมกันไปเลยมันจะเป็นก้อนค่ะ อาจจะต้องมาคนเติมใส่ทีหลังเอาจ้า)
ผงโกโก้ 1/3 ถ้วยตวง
Vanilla Extract 1 ช้อนชา
เกลือ 1 หยิบมือ

ช่วงนี้ไปไหนกันไม่ได้ ต้องอยู่บ้านเป็นหลัก เพื่อนๆลองไปทำกินที่บ้านกันดูนะคะ แก้เบื่อได้ดีด้วยค่ะ

Tags: homemade vanilla extract

Phaptawan

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สวัสดีค่ะ แพรว ภาพตะวัน ค่ะ ทำบล็อกเพราะใจรักเรื่องความสวยความงาม มีเครื่องสำอางเป็นเหมือนรักแท้ แพรวดูแลตัวเองให้ทั้งสวยและสตรองเพราะเชื่อว่าความสวยไม่ได้ตีกรอบอยู่แค่ที่หน้าตา ถ้าเราหุ่นดี สุขภาพดี เราก็สวยมั่นใจได้ค่ะ ยินดีที่รู้จักทุกท่านค่ะ พูดคุยทักทายได้ตามสบายเลยนะคะ รับแต่งหน้าและเปิด workshop สอนแต่งหน้าด้วยนะคะ สนใจ ส่ง inbox มาสอบถามได้เลยค่า

แพรว ภาพตะวัน เขียนบล็อกความงาม มีเครื่องสำอางเป็นเหมือนรักแท้ อยากสวยตามพี่มาทางนี้เลย

homemade vanilla extract 在 Starry Starry Tearoom Facebook 的精選貼文

By Starry Starry Tearoom

2021-04-26 11:24:22 有 67 人按讚

✨✨Apple Apple Icebox Cookies✨✨

不知道這兒有沒有homemade cookies的愛好者呢？

雖然曾經去學習過一大堆超複雜細緻的甜點，但其實我最喜歡吃的甜點之一，是大家眼中最最簡單的曲奇餅。雖然超市有大量供應，不過手工曲奇那股天然的牛油香氣，絕對讓人欲罷不能。在陽光和煦的下午，拿一本好書，放一盒手工曲奇在旁，再配上一壺紅茶，靜靜地邊吃邊看書，稍微分神放鬆自己，便會消滅大半盒，真是悠然的好時光。

想隨時隨地在家中有如此快樂的享受，就要定期勤力地開爐焗餅。近來超沉迷研究Icebox Cookies，這種曲奇的基本做法很簡單，味道又能千變萬化，可以隨心所欲掉入所有想得到的乾燥材料。講究一點更可以做出各種漂亮造型，平常做好幾款cookie dough放在冰箱，想吃的時候便拿出來切片烤焗，非常輕鬆。

這日想做一個有幾款味道的午茶曲奇盒子，所以一口氣做了四款不同造型和味道的曲奇餅。

🍏Apple Shape Vanilla Cookies
🍵 Lemon Black Tea with Osmanthus Cookies
🍊Chocolate Orange with Almond Cookies

雖然它們貌似很複雜，其實都是用同一個基礎食譜變出來的。

🍪基本材料：（大約24塊份量）
牛油 100g
糖霜 60g
蛋黃 1隻
低筋麵粉 150g

🪵雲尼拿口味：
Vanilla Extract 2大匙

🌼桂花檸檬紅茶口味：
紅茶包 1個
檸檬皮 1個
桂花 2g

🍊香橙杏仁朱古力口味：
朱古力粉 5g
糖漬橙皮粒 30g
陳皮碎 2塊
杏仁片適量

🍪做法：
1）約牛油放置在室溫軟化。將糖霜和牛油放在大碗內，用中速打至均勻，呈奶白色乳箱質感。

2）將蛋黃加入，繼續用中速打發至完全均勻。

3）將所有增加味道的材料加入，用中速打發至材料都均勻沾上牛油糊。然後篩入低筋麵粉，用低速打發至大顆砂粒狀態，便要停機。

4）在桌上鋪上保鮮紙，將曲奇麵團倒在保鮮紙上，搓勻造型至一圓柱體形狀，再用保鮮紙包好，放進冰箱雪至完全變硬。（放在冰箱的麵團，可保存大約三十日。）

5）將焗爐預熱至170度。從冰箱拿出曲奇麵團，平均地切開再放上焗盤，曲奇烤焗後會有些許膨脹，所以每塊要預留一些空間。放入焗爐烤焗大約15-20分鐘至熟透，再放在架上待涼透便完成。

一口氣做這麼多款式的曲奇看似很大工程，但這類曲奇可以在冰箱長期保存，只要平時有空便準備一些不同口味和造型的曲奇麵團在冰箱，想吃的時候便拿出來烘焗，其實也不算太吃力。

不過我是特地抽了一整日，焗了整整四盤餅乾，Jan老師見到後也忍不住笑問，曲奇工廠女工又發功了嗎？一口氣焗這麼多！

但其實這小小的四盤曲奇餅，我和小小孩要是真正開懷大吃的話，絕對撐不過一星期。

Tags: homemade vanilla extract

Starry Starry Tearoom

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喜歡喝茶，喜歡甜品，也喜歡漂亮的事物。為了這一點喜歡，毅然修讀Disciples Escoffier Diploma in Pastry並考獲法國CAP Patissier執照。在這小小的茶室，和大家分享我的私密食譜和生活美學。

homemade vanilla extract 在 Starry Starry Tearoom Facebook 的最佳解答

By Starry Starry Tearoom

2021-04-19 16:12:55 有 60 人按讚

✨✨Strawberry Cake Fever - Shortcake✨✨

這個星期身體抱恙，吃抗敏藥吃到呆呆滯滯，連入廚的精神也欠奉。Weekend終於可以停藥，找回自己的靈魂之後，忍不住任性地流連網上。夜深人靜開始疲累卻又捨不得睡覺時，靜靜地看回自己拍的照片，才發現這個滄海遺珠。

上次一口氣做了兩款草莓蛋糕，大家投票選了想要Fraisier食譜後，這個Shortcake就慢慢被我淡忘，也想不起要找時間寫回這個同氣連枝的食譜。雖然法式fraisier絕對是吸睛之作，不過製作卻是比較困難。如果是一個經驗不太多的烘焙新手，我反而覺得這個食譜比較適合。

就趁著這個難得的夜晚，靜靜完成這個genoise sponge 的下半集吧。

🍓材料：（6寸心型模具份量）

🎂genoise sponge：
雞蛋 2隻
低筋麵粉 68g
糖霜 68g
Vanilla extract 1大匙（沒有可省略）

🍓Cream:
Whipping cream 300ml
糖霜 25g
Vanilla extract 1大匙

🍓syrup: （沒有可省略）
清水 120g
砂糖 60g
檸檬 1個

🍓其他材料：
日本草莓 1包
草莓果醬適量

🎂做法：

1）先做海綿蛋糕。先將雞蛋和糖霜倒進大碗，用高速打發至淺黃色。加入vanilla extract, 再用高速打發5-7分鐘，直至非常蓬鬆挺身的淡黃色蛋漿。

2）將低筋麵粉分兩次篩進去，輕力將麵粉用fold in方法拌勻，直至完全看不到粉粒為止。將蛋糕漿倒進mousse ring內，放入預熱180度的焗爐烘焗大約20分鐘至熟透。從焗爐取出後完全放涼，才將蛋糕脫模及切開兩份。備用。

3）製作syrup。首先將檸檬搾出檸檬汁，然後將清水、砂糖和檸檬汁倒進煲內。加熱至砂糖完全溶化後熄火，待涼備用。

3）將草莓洗淨，印乾水份。將一部分草莓切開一半，再將另外一部分草莓切粒。也要預留一些草莓作蛋糕裝飾。

5）製作cream。將whipping cream放在雪櫃中完全雪凍，使用前才從雪櫃拿出來。將忌廉、糖霜和Vanilla extract放在大碗內，用高速打至開始變厚身，再轉中速打至挺身能唧花的狀態。

6）組合蛋糕。首先用一片蛋糕鋪底，塗上syrup，待蛋糕吸收糖水後要塗上忌廉和草莓果醬。然後灑上新鮮草莓粒，再塗上忌廉。另一片蛋糕塗好syrup後便可以疊上去。

7）用忌廉均勻塗抹整個蛋糕後，將剩餘的忌廉放入唧袋，隨心在蛋糕面唧上喜歡的花紋。然後將裝飾用的新鮮草莓和其他裝飾放上蛋糕便完成。

這個食譜是雖然用上最入門級的海綿蛋糕食譜，但勝在製作最是簡易。只需不停打發十數分鐘，直至fluffy的狀態就可以，不用觀察狀態也不用擔心過度打發，新手也不怕失敗。做好蛋糕後打好忌廉，再用上喜歡的時令水果和裝飾品用心組合，就可以做出一大堆不同的變奏呢。

用著最天然的材料來製作的蛋糕，那股充滿雞蛋香氣的清蛋糕和著美味柔軟的忌廉，和街上充滿化學成份的蛋糕完全不一樣，只需吃上一口，就立即吃得出分別。多吃這種真材實料的蛋糕，很難回頭再吃街外的蛋糕。這就是Homemade蛋糕的魔法。

可惜這樣的好滋味，從來都傳不到深夜電腦的另一邊。

Tags: homemade vanilla extract

Starry Starry Tearoom

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homemade vanilla extract 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2021-09-17 16:00:09 有 7,004 人看過有 243 人喜歡

冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪
甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます！
焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね！

ミニパイ5種
8人分

材料：
薄力粉（打ち粉用）　30g
冷凍パイシート　2枚
卵　1個
水　大さじ1

■いちごクリームパイ
クリームチーズ（常温)　55g
砂糖　大さじ1
バニラエクストラクト小さじ1
いちご（みじん切り）　4個

■ミックスベリーパイ
ラズベリー　40g
ブルーベリー　35g
砂糖　大さじ1
レモン汁　大さじ1/2
レモンの皮　小さじ1/2

■チョコバナナパイ
チョコレートスプレッド　75g
バナナ（スライス）　1本

■アップルパイ
青りんご（スライス)　1/2個
ブラウンシュガー　大さじ1
シナモン　小さじ1/8

■トッピング用クリーム
粉砂糖（ふるっておく）　120g
牛乳　大さじ1
バニラエクストラクト　小さじ1/4

作り方：
1. 作業台の上に軽く薄力粉をまぶし、冷凍パイシートを23x30cmの長方形になるまで綿棒で伸ばす。パイシート1枚を3回折り畳み、折り線で8つの長方形を作る。クッキングシートを敷いた天板に載せる。

2. いちごクリームパイのフィリングを作る。小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを入れて混ぜる。

3. ミックスベリーパイのフィリングを作る。小さめのボウルにラズベリーを入れてフォークでつぶす。ブルーベリー、レモン汁、砂糖、レモンの皮を加えてよく混ぜる。

4. (3)をパイシートの長方形2つの真ん中に載せる。

5. 3つ目と4つ目の長方形にチョコレートスプレッドを塗り、バナナのスライスを載せる。

6. 5つ目と6つ目の長方形に(2)を塗り、いちごを載せる。

7. 7つ目と8つ目の長方形にはりんごのスライスを並べ、シナモンとブラウンシュガーを振りかける。

8. オーブンを200˚Cに予熱しておく。

9. パイに塗る卵液を作る。小さめのボウルに卵と水を混ぜ合わせる。刷毛でパイ生地の折線に沿って塗る。もう2枚目のパイシートを上から被せ、折線に沿ってフィリングの周りの生地を押す。

10. ピザカッター、または包丁で折線に沿って切る。縁にフォークを押し付けて真ん中に穴を3-4ヶ所開ける。表面に卵液を塗る。

11. オーブンで25分焼く。焼き色がついたら取り出し、5分冷ます。

12. トッピング用のクリームを作る。ボウルに粉砂糖、牛乳、バニラエクストラクトを入れ、滑らかになるまで混ぜる。

13. クリームを絞り袋に入れる。パイの表面をクリームでデコレーションしたら、完成！

===

Sheet Pan Stuffed Pastry Pockets
Servings: 8

INGREDIENTS
¼ cup all-purpose flour (30 g), for dusting
2 sheets puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water or milk

GLAZE
1 cup powdered sugar (120 g), sifted
1 tablespoon milk
¼ teaspoon vanilla extract

STRAWBERRIES ‘N’ CREAM FILLING
¼ cup cream cheese (55 g), softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced

VERY BERRY FILLING
⅓ cup raspberry (40 g)
⅓ cup blueberry (35 g)
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest

CHOCOLATE BANANA FILLING
¼ cup chocolate hazelnut spread (75 g)
1 banana, sliced

APPLE PIE FILLING
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon

PREPARATION
1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.

2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.

3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.

4. Spoon the berry mixture over the center of 2 of the 8 rectangles.

5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.

6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.

7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.

8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.

10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.

11. Bake for 25 minutes, or until golden brown.

12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.

13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.

14. Enjoy!

#TastyJapan

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Tasty Japan

About author

「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

homemade vanilla extract 在 Tasty Japan Youtube 的最佳貼文

By Tasty Japan

2021-08-28 10:00:13 有 6,759 人看過有 233 人喜歡

ピスタチオクリームサンドのレシピをご紹介します！
まるでお店で売っているようなリッチな味わいでとっても美味しい♡
ぜひ、作ってみてくださいね！

ピスタチオクリームサンド
6個分

材料：
■クッキー生地
薄力粉　100g
アーモンドプードル　30g
無塩バター（室温に戻す）50g
粉砂糖　30g
卵黄　1個
バニラエッセンス　適量

■ピスタチオバタークリーム
無塩バター（室温に戻す）100g
ホワイトチョコレート（刻む）100g

■ピスタチオペースト　
ピスタチオ（皮むき）50g

作り方：
1.クッキーを作る。ボウルにバターを入れ、クリーム状になるまで混ぜる。粉砂糖を2回に分けて加え、その都度混ぜる。

2.卵黄を加えて混ぜ、薄力粉、アーモンドプードルをふるい入れる。ゴムベラでさっくりと混ぜ、バニラエッセンスを加えてさらに混ぜる。

3.生地がまとまったらジップ付き保存袋に入れ、厚さ3mm（縦15cm×横20cm程度）になるようにめん棒で伸ばす。冷蔵庫で30分休ませる。

4.オーブンは180℃に予熱しておく。

5.はさみで袋を切って生地を取り出し、12等分（5cm角）に切る。

6.クッキングシートをひいた天板に(5)を並べ、180℃のオーブンで12分焼く。焼き上がったら冷ましておく。

7.ピスタチオペーストを作る。皮むきピスタチオをミルミキサーにかける。

8.ボウルにバターを入れてクリーム状になるまで混ぜ、とかしたホワイトチョコレートを加え、よく混ぜ合わせる。

9.別のボウルにピスタチオペースト、(8)を少量加え、なじむまで混ぜる。

10.(9)を(8)に加え、全体になじむまで混ぜる。絞り袋に入れ、冷蔵庫で20分ほど冷やす。

11.クッキーを2枚1組にし、(10)をたっぷり絞り、残りのクッキーをのせて軽く押さえ、バターナイフで側面のクリームを平らに整える。

12.冷蔵庫で30分ほど冷やして完成！

===

Pistachio Buttercream Sandwiches
Servings: 6 sandwiches

INGREDIENTS
◆Cookie dough
100g flour
30g almond powder
50g unsalted butter (at room temperature)
30g powdered sugar
1 egg yolk
Some vanilla extract

◆Pistachio buttercream
100g unsalted butter (at room temperature)
100g white chocolate (chopped)

◆ Pistachio paste
50g pistachio (unshelled)

PREPARATION
1. For cookie dough: Knead the butter in a bowl until smooth. Add half of the powdered sugar into the bowl and combine. Add rest of the sugar and combine again.

2. Add the egg yolk into the bowl and mix. Shift flour and almond powder into the bowl. Mix just to combine with a rubber spatula. Add vanilla extract and mix more.

3. Put the dough into a zip-top bag. Roll out the dough with a rolling pin into 3 mm thickness (size: about 15cm×20cm). Rest the dough in the refrigerator for 30 minutes.

4. Preheat the oven to 180°C (356°F).

5. Cut the zip-top bag to remove the dough. Cut the dough into 12 parts (5cm square).

6. Place (5) onto a pan lined with parchment paper. Bake in the oven for 12 minutes. Let them cool.

7. For pistachio paste: Process pistachios with a food processor.

8. Knead the butter in a bowl until smooth. Add melted white chocolate into the bowl and mix well.

9. Put pistachio paste (7) and a little bit of (8) in a bowl. Mix well.

10. Add (8) into the bowl (9) and mix until well combined. Put the cream into a piping bag. Refrigerate for 20 minutes.

11. Pipe the cream onto 6 cookies. Place the other 6 cookies on top. Using a butter knife, smooth the cream on the side of the sandwiches.

12. Refrigerate for 30 minutes.

13. Enjoy!

#TastyJapan

#レシピ

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TastyJapan レシピ

Tasty Japan

About author

homemade vanilla extract 在 Tasty Japan Youtube 的精選貼文

By Tasty Japan

2021-07-04 10:00:14 有 7,171 人看過有 325 人喜歡

とってもヘルシーなスイーツをご紹介します！
バナナとアボカドをたくさん使ったチョコムースは滑らかでほんのり甘く、優しい味に仕上げました♪
素材の甘さをいかしたスイーツなので、ダイエット中でも罪悪感なしで食べれちゃいます！
ぜひ、作ってみてくださいね♡

ヘルシーチョコムース
2人分

材料：
バナナ　2本
アボカド（切っておく）　小1個
ココアパウダー　25g
バニラエクストラクト　小さじ1/2
メープルシロップ　小さじ4
塩　ひとつまみ
おすすめのトッピング：
チョコチップ
ベリー
ココナッツフレーク
ナッツ
カカオニブ
バナナ
グラノーラ

作り方：
1. フードプロセッサーにバナナとアボカドを入れ、かくはんする。内側の壁面に付いたものはへらで落とし、ココアパウダー、バニラエクストラクト、メープルシロップ、塩を加える。滑らかになるまでかくはんする。

2. (1)をボウルに移し、ラップをかけて15〜30分冷蔵する。

3. ムースを2つの容器に分ける。好きなトッピングで飾って、完成！

===

Healthy Chocolate Pudding
for 2 servings

Ingredients:
2 ripe bananas, sliced
1 small avocado, ripe but not mushy, diced
1/4 cup unsweetened cacao powder(25 g)
1/2 teaspoon vanilla extract
4 teaspoons maple syrup
1 pinch kosher salt
TOPPING IDEAS:
chocolate chip
mixed berry
toasted coconut flake
toasted nut
cacao nib
banana, sliced
granola

Preparation:
1. Add the banana and avocado to the bowl of a food processor and process until completely smooth. Scrape down the sides of the bowl, then add the cacao powder, vanilla, maple syrup, and salt. Blend until smooth and the color is the same throughout.

2. Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for 15–30 minutes.

3. When ready to serve, divide the pudding between 2 serving bowls and top with your favorite toppings, such as chocolate chips, berries, toasted coconut flakes, toasted nuts, cacao nibs, sliced banana, and/or granola.

4. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

TastyJapan レシピ

Tasty Japan

About author

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