關於 no sugar biscuits recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

《 #dordorkitchen 》
All my friends love my Tofu Mousse Cake, it’s especially ideal for the summertime. Hope you guys love this recipe, it is super easy to prepare without even turning on your oven.

No-Bake Tofu Mousse Cake (4-inch)

#Ingredients
3 pcs Digestive Biscuit | 20g Salted Butter
150g Tofu Pudding | 70mL Soya Bean Milk
80 mL Whipping Cream | 28g Icing Sugar
7g Gelatin Powder | 20g Water
Edible Rose petals for decoration
#Instructions
1. Get a 4-inch round cake mold and line the bottom with a piece of parchment paper.
2. Add the melted butter into the crushed digestive biscuits. Push the mixture firmly into the cake mold and refrigerate.
3. Mix the gelatin and water and set aside for about 10 minutes.
4. Sift the tofu pudding and mix with the soya bean milk.
5. Place the whipping cream and icing sugar in a cold bowl, whip the cream until the peaks are rounded.
6. Fold in the tofu mixture to the whipped cream in 3 additions until well combined.
7. Melt the gelatin over hot water and pour it into the mixture.
8. Pour mixture on top of the biscuits crust. Refrigerate for 2-3 hours or until mousse sets.
9. Decorate the cake with rose petals. -
#cakes #cake #cakedecorating #cakesofinstagram #birthdaycake #cakestagram #tofu #instacake #cakedesign #dessert #food #baking #cakeart #foodporn #bakery #yummy #instafood #love #sweet #moussecake #desserts #pastry #homemade #tofumoussecake #delicious

經常收到留言問可否用魚膠粉代替魚膠片
可以的話怎樣用
這次我便用了魚膠粉做了免焗檸檬芝士蛋糕
在之前的頻道有做過一次用的是魚膠片
大家可以選擇自己喜歡的做法

►魚膠片版本:
https://www.youtube.com/watch?v=Q9rgzsI2a1Q
►魚膠粉版本:
https://youtu.be/0xX17lx0m-o

其他材料都維持不變
只是用同一份量的魚膠粉代替魚膠片
因為魚膠粉需要使用液體去開勻
所以要從食譜中的液體份量扣起部分用作開魚膠粉

例如： 在食譜中要用90ml 牛奶及7克魚膠粉
便要從90ml牛奶中取出50ml
用作開溶魚膠粉
其餘的40ml可以按照食譜加入

希望大家對魚膠粉的用法更加了解!

***

免焗檸檬芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓

►完整版本 For detailed recipe, please check out:
https://youtu.be/0xX17lx0m-o

►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1

[食譜] 免焗檸檬芝士蛋糕 No-Bake lemon Cheesecake

Makes one 6-inch cake
份量: 一個6吋蛋糕

▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
牛奶 40毫升
檸檬 1 個
- 檸檬汁 20毫升 (4茶匙)
- 檸檬皮碎１茶匙(2克)
牛奶 50毫升 (用作溶解魚膠粉)
魚膠粉(吉利丁粉) 7克
淡忌廉(鮮奶油) 150毫升

▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘 (不是放冰的那格)

▶️芝士蛋糕:
1)淡忌廉打發至挺身, 放入冰箱冷藏備用 (不是放冰的那格)
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入40ml牛奶, 拌勻至混合
5) 加入檸檬汁及檸檬皮碎, 拌勻至混合
6) 魚膠粉加入50ml牛奶浸軟, 等5分鐘
7) 熱水坐溶的牛奶魚膠粉溶液
8)加入少許芝士蛋糕糊進魚膠溶液中, 攪拌均勻
9) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
10) 把冷藏打發好的淡忌廉拿出來
11) 分3次加入淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
12)用切伴手法攪拌均勻
13) 放入冰箱冷藏至少3小時或過夜
14) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模

▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Milk 40ml
1 Lemon:
-Lemon Juice 20ml (4 tsp)
-Lemon zest 1 tsp (2g)
Milk 50ml (to dissolve gelatin powder)
Gelatin Powder 7g
Whipping Cream 150ml

▶️Crust:
1) Melt 30g butter over double-boiler
2) Crush the digestive biscuits into fine sand
3) Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4) Refrigerate the crust for at least 30 minutes (not freezer!)

▶️Cheesecake:
1) Beat whipping cream until stiff, refrigerate until needed
2) Beat cream cheese until it is smooth
3) Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4) Add in 40ml milk, mix slowly until combined
5) Add in lemon zest and lemon juice, mix until combined
6) Soak gelatin powder with 50ml of milk, wait for 5 minutes to let it bloom
7) Melt gelatin-milk mixture over double boiler
8) Add a bit of batter into the melted gelatin, mix until combined
9) Pour melted gelatin into the rest of the batter
10)Take out the whipped cream from the fridge
11) Add whipped cream into the cream cheese batter in 3 times,
12) Using the cut and fold method, mix until combined
13) Refrigerate for at least 3 hours or overnight
14) Take out, wrap around the cake ring with a hot towel and slowly remove the mold

Enjoy!

#stayhomeandmakedesserts

Instagram: missevasweets

免焗咖啡芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓

完整版本 For detailed recipe, please check out:
►https://youtu.be/UTNcR9U_Fr8

►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1

[食譜] 免焗咖啡芝士蛋糕 No-Bake Coffee Cheesecake

Makes one 6-inch cake
份量: 一個6吋蛋糕

▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
熱牛奶 90毫升
咖啡粉 3克 (2茶匙)
魚膠片(吉利丁) 3.5片 (7克)
淡忌廉(鮮奶油) 150毫升
可可粉 少許用作裝飾

▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘

▶️芝士蛋糕:
1)淡忌廉打發至有紋絡, 放入冰箱冷藏備用
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入預備了的咖啡牛奶, 拌勻至混合
5) 魚膠片用冰水浸軟
6) 搾乾多餘水份, 熱水坐溶浸軟的魚膠片
7) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
8) 把冷藏打發好的淡忌廉拿出來
9)加入少許淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
10)把忌廉芝士溶液放進淡忌廉中
11)用切伴手法攪拌均勻
12) 放入冰箱冷藏至少3小時或過夜
13) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模

▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Hot Milk 90ml
Coffee Powder 3g (2 teaspoons)
Gelatin Sheets 3.5 pieces (7g) Whipping Cream 150ml
Cocoa powder for dusting

▶️Crust:
1)Melt 30g butter over double-boiler
2)Crush the digestive biscuits into fine sand
3)Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4)Refrigerate the crust for at least 30 minutes

▶️Cheesecake:
1)Beat whipping cream until traces of line starting to show, refrigerate until needed
2)Beat cream cheese until it is smooth
3)Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4)Add in coffee + milk mixture, mix slowly until combined
5) Soak gelatin sheets in cold water
6) Squeeze out excess water, melt softened gelatin sheets over double boiler
7) Add melted gelatin into the batter, mix until combined
8)Take out the whipped cream from the fridge
9) Add a bit of whipped cream into the cream cheese batter, mix until combined
10) Pour the cream cheese batter into the whipped cream
11) Using the cut and fold method, mix until combined
12) Refrigerate for at least 3 hours or overnight
13) Take out, wrap around the cake ring with a hot towel and slowly remove the mold

Enjoy!

#stayhomeandmakedesserts

Instagram: missevasweets

UHA味覚糖「なが〜い さけるグミ 巨峰」をまるまる一本使って、レアチーズケーキをつくりました。
ゼリーに閉じ込めた3つの飾りは水引梅結びにした、さけるグミです。梅結びは、縁起が良いとされ、水引きなどでよく見かける結び方です。梅結びを大量に使って、夏に作っていた娘の工芸作品が かわいかったのに影響され、ケーキにしてみました。
さけるグミのお陰で、思いっきり巨峰味のレアチーズケーキができました。
この手の面白くておいしいお菓子、ほんとにすばらしいな。

*レシピ*（直径 14.5 cmの丸型 1個分）
１．なが〜い さけるグミを4つに割き、梅結びを作る。

ボトムを作ります
２．ビスケット 70gを細かく砕く。
３．溶かした無塩バター 30g（若干崩れやすかったので、35gにしてみてください）を入れ混ぜる。
４．型に敷き込み冷蔵庫で冷やしておく。

レアチーズケーキを作ります
５．水 35gに粉ゼラチン 10gを振り入れておく。
６．室温に戻したクリームチーズ 100gをなめらかになるまで混ぜる。
７．砂糖 60gを入れ混ぜる。
８．無糖ヨーグルト 200gを入れ混ぜる。
９．（5）を600wの電子レンジで20秒ほど加熱し、ゼラチンを溶かす。
１０．（8）を混ぜながら（9）を入れる。
１１．半量（200g程度）を取り分ける。
１２．（1）の梅結びを3つ残し、残りのさけるグミ（22g）を耐熱容器に入れ、水を10g加える。
１３．600wの電子レンジで20秒ほど加熱し、さけるグミを溶かす。
１４．（11）の半量の片方に（13）を入れ混ぜる。薄紫になるように着色しました。
１５．（4）に流し入れ、1時間弱冷蔵庫で冷やし、表面を固める。
１６．（15）に（11）の残りの半量を流し入れ、冷蔵庫で冷やし、表面がうっすら固まりかけたら（1）の梅結びを3つのせ、表面を固める。

上部のゼリーを作ります
１７．80℃程度のお湯 150gに粉ゼラチン 6gを入れ溶かす。
１８．砂糖 30gを入れ溶かす。
１９．レモン汁 5gを入れ混ぜる。

２０．冷ました（19）を（16）に流し入れる。
２１．冷蔵庫で冷やし、しっかり固める。
２２．でけた。
むちゃくちゃ巨峰味。そして、さけるグミがフォークで切れるかたさになってて、むちゃくちゃ感謝したわ。

#レアチーズケーキ #水引 #さけるグミ

I made a no-bake cheese cake using a whole UHA Mikakuto "Nagaai sakeru Gummy Kyoho".
The three decorations trapped in the jelly are gummies tied in mizuhiki plum knots.
Plum knots are said to be auspicious and are often seen in mizuhiki. I was inspired by my daughter's cute craftwork that she made during her summer vacation using a lot of plum knots, so I decided to make it into a cake. Thanks to the gummy candies, I made a no-bake cheese cake with a Kyoho flavor. This kind of interesting and tasty snack is really wonderful.

*Recipe* (for 1 round mold 14.5 cm in diameter)
1.Divide the gummy candy into four pieces and make a plum knot.

Make the bottom.
2.Crush 70g of biscuits into small pieces.
3.Mix in 30g of melted unsalted butter (it was a little crumbly, so try 35 grams).
4.Place in a mold and chill in the refrigerator.

Make the rare cheesecake.
5.Sprinkle 10g of powdered gelatin into 35g of water.
6.Mix 100g of cream cheese at room temperature until smooth.
7.Mix in 60g of sugar.
8.Mix in 200g of unsweetened yogurt.
9.Heat (5) in a microwave oven at 600 watts for about 20 seconds to dissolve the gelatin.
10.Add (9) while mixing (8).
11.Set aside half the amount (about 200g).
12.Leave 3 plum knots from (1), put the remaining gummy candies (22g) in a heat-resistant container, and add 10g of water.
13.Heat in a microwave oven at 600W for 20 seconds to melt the gummy.
14.Add (13) to one half of (11) and mix. I colored it so that it would be light purple.
15.Pour into (4), cool in the refrigerator for less than 1 hour, and harden the surface.
16.Pour the other half of (11) into (15), cool in the refrigerator, and when the surface is about to harden, put three plum knots from (1) and harden the surface.

Make the top jelly.
17.Add 6g of powdered gelatin to 150g of hot water at about 80 ° C and dissolve.
18.Dissolve 30g of sugar in it.
19.Mix in 5g of lemon juice.

20.Pour cold (19) into (16)
21.Refrigerate and harden.
22.It's done.
Super Kyoho taste. And I was so grateful that the gummy candies could be cut with a fork.

#cheesecake #longlongman #gummy #mizuhiki

No Bake Strawberry Cheesecake Easy Recipe - ASMR Cooking
----
❤️ INGREDIENTS ❤️
- 100g Butter biscuits
- 60g Unsalted butter
- 160ml Whipping cream
- 60g Granulated sugar
- 5ml Lemon juice
- 2 Egg whites
- 12g Gelatin sheet

- 150g Strawberry
- 65g Granulated sugar
- 50ml Water
- 8g Gelatin sheet
- 1 tsp Vanilla extract
---
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----
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❤️Thank you for watching ❤️
#Cake #Recipe #Cheesecake

アールグレイのいい香りのする紅茶のクッキーです。ティータイムにぴったりです♪

レシピ詳細は、BGM付きの方の動画にあります（字幕ONで見れます）
In another video with music, you can get more about how to make it by selecting English subtitles.

【材料：直径5ｃｍ / 約３８枚】
★クックパッドはこちら→https://cookpad.com/recipe/6817745

無塩バター　80ｇ
粉糖　50ｇ
牛乳　10ｇ（大さじ2/3）
紅茶液　15ｇ（大さじ1）
アーモンドプードル　20ｇ
紅茶葉　6ｇ（ティーバッグ３袋）
薄力粉　135ｇ

熱湯、紅茶蒸らし用　60ｇ（大さじ4）

※紅茶はアールグレイがおすすめです


【ingredients: 5 cm, 2 inches / 38 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15120812-earl-grey-cookies?ref=you_tab_my_recipes

80g (2.8 oz) unsalted butter
50g (1.8 oz) powdered sugar
10g (2/3 Tbsp) milk
15g (1 Tbsp) earl grey tea
20g (0.7 oz, 3.5 Tbsp) almond flour
6g (3 tsp) earl grey leaves
135g (4.8 oz) cake flour

60g (4 Tbsp) boiling water, for making tea

#WhatSantaleftbehind #お菓子作り