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關於 steam egg time ，我們在網路上蒐集到這些相關的討論、資訊與評價

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在steam egg time這個產品中，有25篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， Quick & easy ~ Kopitiam-style Soft Boiled Egg 半熟蛋/生熟蛋~ 不用水煮、零难度，也可以放面包一起翻热。 I made this using my trusty Ninja Foodi - AirCrisp 5-mins. This method wo...
　同時也有37部Youtube影片，追蹤數超過70萬的網紅Spice N' Pans，也在其Youtube影片中提到，From this video, Roland shared a few tips to making smooth and silky Chinese Steamed Egg - did you catch it? If not watch it again :) We love to cook ...

steam egg time 在 Facebook 的最讚貼文

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2021-05-23 10:38:07 有 90 人按讚
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Quick & easy ~ Kopitiam-style Soft Boiled Egg 半熟蛋/生熟蛋~ 不用水煮、零难度，也可以放面包一起翻热。

I made this using my trusty Ninja Foodi - AirCrisp 5-mins. This method works in any air fryer, just adjust the cooking time accordingly😉

📣🇸🇬🇲🇾Ninja Foodi all-in-one air fryer + pressure cooker comes with steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm functions. Best Buy 👉 $374.25 (UP:$599) + 1-year warranty + home delivery (about 4 working days, Singapore & Malaysia), key in the code upon checkout to redeem the offer👇. Don’t miss it!
🌟Discount Code: mfa_dingoozatfood 🌟

Product details/ place order here:
https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE

Recipe link 视频食谱/做法：
http://dingoozatfood.blogspot.com/2021/05/easy-air-fryer-soft-boiled-eggs-5.html

IG: https://www.instagram.com/mfa_dingoozatfood/

#dingoozatfood #NinjaFoodi #softboiledeggs

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steam egg time 在 Facebook 的最讚貼文

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2021-05-21 17:32:25 有 244 人按讚
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Rainy day calls for curry rice! 咖喱鸡饭 ~ No need to cook varieties of dishes, cook a pot of chicken curry, fry egg 🍳, add sambal and sweet Chili poppadoms, serve with rice, yum！😋💕The chicken curry is super easy to cook using Ninja Foodi - Cooking time: 5 minutes.

📣🇸🇬🇲🇾Ninja Foodi all-in-one air fryer + pressure cooker comes with steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm functions. Best Buy 👉 $374.25 (UP:$599) + 1-year warranty + home delivery (about 4 working days, Singapore & Malaysia), key in the code upon checkout to redeem the offer👇. Don’t miss it!
🌟Discount Code: mfa_dingoozatfood 🌟

Product details/ place order here:
https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE

Recipe link 视频食谱/做法：
http://dingoozatfood.blogspot.com/2020/04/easy-chicken-curry-pressure-cook-recipe.html

IG: https://www.instagram.com/mfa_dingoozatfood/

#dingoozatfood #NinjaFoodi

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steam egg time 在 Facebook 的最讚貼文

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2021-01-23 20:57:27 有 16,327 人按讚
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今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
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✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

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steam egg time 在 Spice N' Pans Youtube 的最佳貼文

Spice N' Pans By Spice N' Pans

2021-06-05 08:30:01 有 138,449 人看過 有 3,015 人喜歡
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From this video, Roland shared a few tips to making smooth and silky Chinese Steamed Egg - did you catch it? If not watch it again :) We love to cook steamed food at home because steaming is an easy, quick and healthy way of cooking. If you haven't tried cooking using steam, you should try it. We love to steam food especially when we're cooking other dishes, such as rice or soup because we can make use of the 'free' steam to cook another dish. Very easy and convenient. If you don't have a steamer rack, it's time to get one asap.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------

Smooth & Silky Chinese Steamed Egg w/ Shrimp & Tofu 虾仁豆腐蒸水蛋
Ingredients:
Serves 3 - 4 pax
-------
Egg mixture + tofu
======
90ml (3fl oz) water
1 egg (about 50 - 60ml or 1.69oz - 2oz)
0.5 teaspoon chicken stock powder (or 1/3 teaspoon salt)
300g (10.14oz) soft tofu (beancurd)

Marinated prawns
======
100g (3.38 oz) shrimp
0.5 tablespoon cornflour (also known as cornstarch)

Sauce
======
0.5 teaspoon sugar
2 tablespoons hot water
2 tablespoons light soy sauce

===
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-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

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-----------------------------------
If you like this recipe, you might like these too:

Steamed Garlic Prawns 清蒸蒜蓉冬粉虾
https://youtu.be/Vbq9zTICJ-I

Chinese Steamed Garlic Calamari (Squid or Sotong) w/ Glass Noodles
https://youtu.be/E59P_ykiyzA

2 Easy Ways to Steam Chicken with 7 ingredients 蒸滑鸡
https://youtu.be/n5x_GqeX7Yw

-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

post-title
Spice N' Pans

About author
Hihi! Thanks so much for watching our videos! We are a couple from Singapore. Usually Roland cooks & Jamie hides behind the scene filming, editing, photo-taking & doing everything else including replying to your comments. We specialise in Singapore-influenced Chinese food but we do cook other types of food every now & then. As we have other full-time jobs (not Spice N' Pans related) so please pardon us if we can't do more to help you. When our channel was much smaller, we were able to reply almost to all of your comments & we love doing that. However, as our subscriber base grows (thank you so much!!), it has become very challenging for us to do so. We hope some of you can help us by replying to some of the questions posed by our fellow avid home cooks. Thank you so so much for sharing our passion.
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steam egg time 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答

生かし屋 IKASHIYA CULINARY ART By 生かし屋 IKASHIYA CULINARY ART

2020-12-21 14:24:44 有 5,833 人看過 有 89 人喜歡
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しっとり濃厚ながら、粉が多めの配合でふんわり軽めの凹まないタイプのガトーショコラです
よりずっしり濃厚な凹むタイプはまた今度やります


ガトーショコラが凹むのは↓あたりが要因

・へこむ配合である(ふくらみ、それを支える粉類が少ない)
・中心に火が入っていない
・焼き上がり時の蒸気が生地を巻き込んでしぼむ

なのでココアパウダーを多めの配合し、生地を温かい状態に保ち、しっかりツヤのあるきめ細かいメレンゲを作って、焼き上がりに打ち付け蒸気を抜いてなるべく焼き縮みしないように作ります


同じガトーショコラでも食感や味わいが全然違うので、気分によって作り分けられるといいですね


【材料】
15cm
・チョコレート　45g
・生クリーム　45g
・バター　35g
・卵黄　2個分
・薄力粉　13g
・ココアパウダー　27g
・卵白　2個分
・グラニュー糖　67g

18cm
・チョコレート　67g
・生クリーム　67g
・バター　53g
・卵黄　3個分
・薄力粉　20g
・ココアパウダー　40g
・卵白　3個分
・グラニュー糖　100g

【準備】
・湯煎用のお湯を用意する(70～80℃程度)
・湯煎焼き用のお湯を用意する(80°程度)
・デコ型(丸いケーキ型)に敷き紙を敷き、底取れならアルミホイルで底を覆う
・薄力粉、ココアパウダーはふるって使う
・天板ごとオーブンを140°に予熱する

【作り方】
1.　ボウルにチョコレート・生クリーム・バターを入れて湯煎で溶かし混ぜ乳化させ、卵黄を加えて手早く混ぜる
2.　別のボウルに卵白を入れてハンドミキサーで泡立て、軽く泡立ったらグラニュー糖を3回に分けて加え、その都度ツヤが出て溶け込むまで泡立てる
3.　角がお辞儀するくらいまで泡立てたら低速に切り替えてキメを整え、きめ細かくツヤがあるしっかりしたメレンゲにする
4.　チョコの生地にメレンゲの1/3を加えて泡立て器orヘラでさっくりと混ぜ、混ざりきらないマーブル状の状態で薄力粉・ココアパウダーをふるい入れる
5.　同様にさっくりと混ぜ合わせ、粉っぽさがなくなったら残りのメレンゲをさらに2回に分けて加えさっくりと混ぜ合わせる
6.　最後にヘラで切り混ぜ生地を均一に整え完全に混ざったら、型紙を敷いたデコ型に流し入れ、竹串で数周ぐるぐるして生地の状態を均一にする
7.　140℃に予熱したオーブンで40分湯煎焼きし、焼き上がりすぐに数回落として蒸気を抜いて冷ます

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※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

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▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Ingredients]
15 cm
・Chocolate 45 g
・45 g fresh cream
・35 g butter
・2 egg yolks
・13 g cake flour
・Cocoa powder 27 g
・2 egg whites
・67 g granulated sugar

18 cm
・Chocolate 67 g
・67 g fresh cream
・53 g butter
・3 egg yolks
・20 g cake flour
・Cocoa powder 40 g
・3 egg whites
・100 g granulated sugar

[Preparation]
・Prepare hot water for warming in hot water (about 70 ~ 80 ° C).
・Prepare hot water for warming in hot water (about 80 °).
・Cover a decorative mold (round cake mold) with baking paper. Cover the bottom with aluminum foil if you can remove the bottom.
・Sift weak flour and cocoa powder.
・Preheat the oven together with the baking sheet to 140 ° C.

[How to make]
1. Add chocolate, whipping cream and butter in a bowl and melt it over hot water. Let it emulsify then add egg yolk and quickly mix it.
2. Put the egg white in another bowl and whip it with a hand mixer. Add granulated sugar in 3 steps when it lightly bubbles. Whip it until it becomes glossy and melts each time you add it.
3. Whip it until the corners bow then switch it to low-speed to adjust the texture and make it into a fine and glossy firm meringue.
4. Add 1/3 of the meringue to the chocolate mixture and lightly mix it with a whisk or spatula. Sift in weak flour and cocoa powder while it is in a marble-like state that doesn't mix.
5. Mix it lightly in the same way. Add the rest of the meringue in 2 more steps when the powdery feel is gone and mix it lightly.
6. Finally, cut and mix it with a spatula. After it is mixed completely, pour it into a decoration mold covered with pattern paper. Use a bamboo skewer to turn it around several times to make the state of the dough even.
7.Bake it in the oven preheated to 140 ° C for 40 minutes over hot water. Drop it several times right after it finishes baking to release the steam then let it cool.

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生かし屋 IKASHIYA CULINARY ART

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steam egg time 在 Keikei Chang Youtube 的最佳貼文

Keikei Chang By Keikei Chang

2020-10-18 09:45:09 有 2,339 人看過 有 75 人喜歡
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很多妈妈说孩子不爱喝牛奶，怕营养跟不上，其实牛奶除了用来喝之外，还可以像我这样，做成小点心给孩子吃哟❤️ 口感很鲜嫩，营养更是丝毫不差！
QQ甜甜萌萌哒烤牛奶，让人喜欢的，不仅仅是它的高颜值，更令人欢心的是它入口的柔滑小滋味。
一种自然淡淡的奶香味，吃起来是软滑溢香，十分美味，一瞬间就足以让人倾心。

?看之前记得SUBSCRIBE(订阅) & 打开小铃铛就可以第一时间收到新影片消息啦?
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