關於 biscuit base dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

Sound on: 脆皮南瓜批 (recipe)
Pumpkin pie with crispy marshmallow top

Made with Gemini X Disney Tsum Tsum Combi Oven

https://www.gilmaneshop.com.hk/products

350g 南瓜蓉 pumpkin purée (canned 罐頭又得自己蒸五百克南瓜都得or made fresh from steaming 500g pumpkin for 45 mins and then purée-ing)
2 大雞蛋 large eggs
100g 花奶 evaporated milk
20-50g 白糖 sugar
1/8 teaspoon 薑粉 ginger powder
1/8 teaspoon 玉桂粉cinnamon powder
1 現成tart 皮 digestive biscuit tart base or any tarts base you like
1 pack 棉花糖 marshmallows

Preheat oven at 180C. 將焗爐預熱180度
撈晒啲材料 except 棉花糖跟住倒落個 tart 皮 Mix the pumpkin purée, eggs, milk, sugar, ginger abs cinnamon powder together. Then pour into the tart base.
Make for 40 minutes 焗40分鐘
攞出嚟跟住放啲棉花糖想去Line the top with marshmallows and bake at 150C for 10-15 minutes. Check every 5 minutes. 用150度焗10至15分鐘. 每5分鐘check吓睇睇佢有冇燒燶.
Enjoy! 快啲煮比屋企人食啦! 煮完之後影張相踢我啦👏👏👏👏👏


#pumpkinpie #thanksgiving #recipe #dessert #desserts #yummy #christmas #christmasrecipe #easyrecipes #cooking #hk #hkg #hongkong #homekong

[#甜蜜食間 / Ying’s Sweet Time] Pierre Hermé Paris x Cedric Grolet - Noisette Citron (English below)

前幾天在百忙之中，為自己訂了一個 Pierre Hermé 與 Cédric Grolet 兩位主廚的四手聯彈作品——「Noisette Citron」（榛果－檸檬），明明幾乎連睡覺都沒時間了，卻還是出了門一趟，將這朵可愛的小花領回家。

說老實話，原本光是看造型與組成，我其實沒有太大興趣。對巴黎人來說，使用「biscuit macaron」（馬卡龍海綿蛋糕）當成底座、再加上內餡大概很新奇，但對台灣消費者來說，其實就是熟悉的「dacquoise」#達克瓦茲蛋糕；榛果與檸檬的搭配也不算特殊、小花造型也幾乎是 Cédric Grolet Opéra 店中商品的招牌。沒想到兩位主廚果然還是功力深厚，檸檬奶餡（crème citron）清新怡人、酸甜適中，其中的檸檬果凍（gélé citron）、糖漬檸檬皮（citron semi-confit）與檸檬果肉（chair de citron）非常爽口，搭配濃醇卻絲毫不厚重的榛果焦糖牛奶醬（confiture de lait à la noisette）與外表乾鬆、內裡稍稍黏牙的榛果馬卡龍海綿蛋糕（biscuit macaron à la noisette），像是在初秋閃耀的陽光，微涼、金黃，在穩重中還記憶著一抹夏季的酸爽。

這款蛋糕從 9/24 至 10/18 為止，是網路限定，可在 http://xn--pierreherm-k7a.com/ 與 Cedric-Grolet.com 上點選訂購、並在巴黎的兩個品牌營業點取貨，大小巴黎也有快遞的選項。

🔖 延伸閱讀：

不只是馬卡龍的代名詞：Pierre Hermé 的重要成就與深遠影響：https://tinyurl.com/y59dxvfv

締造時代傳說 － Cédric Grolet 主廚：https://tinyurl.com/y5z5ncsu

蛋白霜的挑戰：https://tinyurl.com/sf59w8l

一顆馬卡龍究竟有多少眉角？https://tinyurl.com/y6z5nxlv

*****

Had a little treat for myself the other day. The “Noisette-Citron” created by Pierre Hermé and Cédric Grolet, two of the best pâtissiers in the world, is a lovely lady that has consoled me with her tenderness. The composition is nothing impressive with the “biscuit macaron à la noisette” (a hazelnut dacquoise biscuit in fact) as the base and crème citron (lemon cream) as the filling. Pastry and dessert connoisseurs wouldn’t be surprised as the Japanese dacquoise-based cakes are way too common there, but for the sweet tooth in Paris, this could be something interesting. However, the delicate match between hazelnut and lemon is outstanding. Every component is in its place and at its best. Nothing is too much or too little. A wonderful harmony that could only be achieved by a master (or in this case, two masters).

The “Noisette-Citron” is available from 24th September to 18th October online. Check http://xn--pierreherm-k7a.com/ and Cedric-Grolet.com for more information.

🔖 To read more on this topic -

Pierre Hermé, so much more than the father of macarons: https://tinyurl.com/y59dxvfv

Interview with Cédric Grolet, a legendary of our time: https://tinyurl.com/y5z5ncsu

Meringue, one essential player in French pastries : https://tinyurl.com/sf59w8l

How to make perfect macarons?
https://tinyurl.com/y6z5nxlv

#yingspastryguide #paris #yingssweettime #cedricgrolet #pierreherme

#HappyWesakDay 🙏🏻 to those are celebrating
& #HappyMothersDay coming up real soon ~ This Sunday 💗☺️

Highly recommended 👍🏻👆🏻& must try Valrhona Dark Chocolate 🍫 Ice Cream Cake 🎂 Do enjoy a 🔟% promo code “EatCakeToday-Sienny” with no ❌ min. purchase required

Do read Sienny Yong aka Siennylovesdrawing 👩🏻 's #story via 🌐 https://siennylovesdrawing.wordpress.com/2020/05/05/must-try-valrhona-dark-chocolate-ice-cream-cake-from-eatcaketoday-com/ about her recent order ~ A Valrhona Dark Chocolate 🍫🍨🍦Ice Cream #Cake 🎂 from Eat Cake Today 🌐🛒🛍 for her papa 👴🏻 in heaven 😇👼🏻💗 special #birthday 💗 during #MCO #staysafe #stayhome 🏡

A pleasant hassle free 👍🏻 #wholecake ordering process 🌐🛒🛍🎂 with #eatcaketoday

She 👩🏻 falls in love ❤️😋 with it from her 1️⃣st bite 🍰 It’s so yummy delicious 😋🤤 chocolate 🍫 rich brownie with the perfect melt of smooth creamy Valrhona dark chocolate ice cream to enjoy with the crunchy biscuit base. Great 👍🏻 combination‼️ In her heart 💗, she 👩🏻 knows her papa 👴🏻 in heaven 😇👼🏻💗 also loves this birthday cake too

Note: A special #thankyou to the rider from Lalamove , she has received her cake in good shape, photo in the story link above

#happybirthday #birthday #birthdaycake #collections #cakes #gift #celebration #musttry #bestseller #icecream #valrhona #chocolate #icecreamcake #dessert #ilovecake

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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This no bake Strawberry Cheesecake is light.
苺たっぷりのレアチーズケーキは生クリームの代わりにヨーグルトを使って少しだけカロリーダウン。
小粒苺でも「映え♡」デザートになります。
透明度と滑らかな「つぅるん♡」なくちどけはアガーだからこそ。
デザートに小さなグラスに入れて作っても♪
お誕生日のケーキにも＾＾
アガーの代わりにゼラチンでもokです。

れしぴは下にあります。

フォロー&いいね! も お願いします!!!!!!
🍫twitter
https://twitter.com/cookkafemaru
🍫instagram
https://www.instagram.com/kafemaru/?hl=ja

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最新刊も発売中～本屋さんで見てもらえると嬉しいです!
みんな買ってねーーーー!!!

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/
==================================================
「世界一作りやすいおうちスイーツ 」
もおかげ様で10刷になりました。
どうもありがとうございます。

Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================

【Ingredients】5.9inch (15cm)round Cake Pan
●Base
80g Biscuit
40g Melted butter

●Cheesecake
200g Cream cheese
70g Granulated sugar
200g Plain yogurt
5g Lemon juice
5g Gelatin(30g Water)

●Lemon jelly
220g water
10g lemon juice
25g  Granulated sugar
8g Agar

For  Toppings:
Small strawberries

***れしぴ置き場***

【材料】 15cm 丸型(底が取れるもの)
●Base
ビスケット  80g
マリーだと14枚
溶かしバター  40g

●Cheesecake
クリームチーズ  200g
グラニュー糖　　70g
プレーンヨーグルト　200g
ゼラチン  5g(30g　水)

●Lemon jelly
水　220g
レモン汁  10g
グラニュー糖  25g
アガー  8g

For  Toppings:
小粒 苺　およそ1P半くらい

【作り方】
準備:苺は洗ったらヘタを落として水気を拭きとっておく。

①ビスケットは細かく砕いて溶かしバターを加えてよく混ぜて、型の底に敷き冷蔵庫で冷やしておく。
②ゼラチンは水でふやかして600w電子レンジで20-30秒加熱して
溶かしておく。
③ボウルにクリームチーズを入れて砂糖も加えてよく混ぜ、プレーンヨーグルト、レモン汁、溶かしたゼラチンを加えてその都度よく混ぜる。
④①に生地を流し込み、しっかりと固まるまで冷蔵庫で冷やす。
⑤固まったら上に苺を並べて冷蔵庫で待機させておく。
⑥砂糖にアガーを加えてよく混ぜる。
⑦鍋に分量の水を入れて沸騰したら⑥を加えて弱火で2分加熱して溶かす。
⑧火からおろしてレモン汁を加えて混ぜたら、軽く冷やす。
***熱いまま加えるとチーズ生地が溶けるのと苺が傷むので軽く冷やしてから苺の上から注ぎ入れましょう。
アガーは常温で固まるので、冷やすのは2分位でいいです。
⑨苺の上から注ぎ入れて、固まるまで冷蔵庫で冷やす。
⑩カットしてどうぞ♪
***苺をたっぷり乗せるとお皿に移すのが大変なので、ボトムが崩れないように気を付けてください。

Hello friends! Today we're going to show you how to make no-bake white chocolate cheesecake with delicious maple Bourbon whiskey syrup.

No-bake cheesecake is the perfect dessert for summer! You don't even need to turn the oven on, and it’s super easy, only uses a few simple ingredients, but tastes creamy, rich and amazing.

Usually, making no-bake cheesecakes needs gelatine to set, but this no-bake cheesecake is made with white chocolate ganache to instead of gelatine and to help the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. Moveover, we make a maple bourbon topping for it, it’s a great addition to waffles, french toast and cakes. Can’t wait to share the recipe to you guys, hope you like this video. Enjoy! :-)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/7TAYHM_vU_M
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No-Bake White Chocolate Cheesecake Recipe

☞ cake mold: ⌀ 7.5cm Diameter

✎ Ingredients
☞ For the cake
unsalted butter 20g, melted
digestive biscuit 65g
whipping cream 30g, warm
white chocolate 90g
cream cheese 100g
mascarpone 80g
☞ For the syrup
maple syrup 40g
bourbon whiskey 3g


✎ Instructions
1. To prepare the cake crust, place digestive biscuits and a little bit of sea salt into a food processor and blend until fine crumbs.
2. Add melted butter with crumbs and blend until well combined.
3. Press the biscuit mixture evenly & firmly into a 8cm diameter cake mold.
And refrigerate until firm.
4. Add the chocolate chips and warm whipping cream In a small bowl, then place the bowl over another bowl of hot water, set for 5 minutes.
5. Once the chocolate is all melted, stir the ganache until smooth. Let cool.
6. In a large bowl, whisk soften cream cheese and mascarpone together by a hand mixer on low speed, until well combined.
7. Add the melted chocolate ganache and whisk on low speed, until just incorporated.
8. Spoon the cheesecake filling over the cooled and set biscuit base, then smoothing with a spatula.
9. Return to the fridge, and chill at least 5 hours or overnight.
10. Serve with bourbon maple syrup, enjoy.

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#NoBakeDesserts
#cheesecake
#easyRecipes