關於 1 tbsp butter in grams ，我們在網路上蒐集到這些相關的討論、資訊與評價

Miso ramen with baby clams and an egg. 🍜🐚🥚
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📝 Ingredients for 2 servings:
• 1 tbsp butter
• 2 tbsp olive oil
• 2 eggs
• 4 cups of chicken stock
• 2 cloves of garlic, smashed
• ginger, 3 inch piece, sliced
• 3 pieces scallions, chopped
• 3 tbsp miso paste
• 2 servings of ramen noodle
• 200 grams baby clams
• Scallion, chopped for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Cooking:
• Add butter and olive oil into a pan with baby clams. Cook until the butter dissolves.
• Soft-boil 2 eggs
• Bring chicken stock, garlic, ginger and scallions to a boil (10-15 mins)
• Dissolve the miso paste in the chicken broth
• Cook noodles to your liking.
• Transfer the noodles and broth to 2 bowls. Top each bowl with clams, egg, and scallions. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by me 🤓
#davidthefoodie #foodie #food #ramen #seafood #babyclams #cooking #noodle #homemade #cheatmeal #noodles #egg #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #EEEEEATS #cookingrecipe #eatthis #asian #eatthis #easyrecipes #feastagram #foodandwine #homecooking #feedfeed

Miso ramen with baby clams and an egg. 🍜🐚🥚
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📝 Ingredients for 2 servings:
• 1 tbsp butter
• 2 tbsp olive oil
• 2 eggs
• 4 cups of chicken stock
• 2 cloves of garlic, smashed
• ginger, 3 inch piece, sliced
• 3 pieces scallions, chopped
• 3 tbsp miso paste
• 2 servings of ramen noodle
• 200 grams baby clams
• Scallion, chopped for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Cooking:
• Add butter and olive oil into a pan with baby clams. Cook until the butter dissolves.
• Soft-boil 2 eggs
• Bring chicken stock, garlic, ginger and scallions to a boil (10-15 mins)
• Dissolve the miso paste in the chicken broth
• Cook noodles to your liking.
• Transfer the noodles and broth to 2 bowls. Top each bowl with clams, egg, and scallions. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by me 🤓
#davidthefoodie #foodie #food #ramen #seafood #babyclams #cooking #noodle #homemade #cheatmeal #noodles #egg #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #EEEEEATS #cookingrecipe #eatthis #asian #eatthis #easyrecipes #feastagram #foodandwine #homecooking #feedfeed

Garlic butter miso noodle soup with baby clams. 🍜🐚
📝 Ingredients for 2 servings:
• 1 tbsp butter
• 2 tbsp olive oil
• 4 cups of chicken stock
• 2 cloves of garlic, smashed
• ginger, 3 inch piece, sliced
• 3 pieces scallions, chopped
• 2 tbsp miso paste
• 2 servings of ramen noodle
• 200 grams baby clams
• Scallion, chopped for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Cooking:
• Add butter and olive oil into a pan with baby clams. Cook until the butter dissolves.
• Bring chicken stock, garlic, ginger and scallions to a boil (10-15 mins)
• Dissolve the miso paste in the chicken broth
• Cook noodles to your liking.
• Transfer the noodles and broth to 2 bowls. Top each bowl with clams and scallions. Enjoy!⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by me 🤓
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•
•
#davidthefoodie #foodie #food #shrimp #seafood #cookingathome #cooking #orangecounty #homemade #cheatmeal #noodles #eater #foodporn #delicious #lunch #dinner #nomnom #foodblogger #EEEEEATS #dumpling #homechef #noodle #eatthis #babyclams #dumplings #homecook #fresh #breakfast #brunch #homecooking

パイシートを使った簡単レシピ♪しっとり濃厚バタースコッチシナモンパイをご紹介します！
芳醇な香り漂うこってりソースとシナモン、そして生クリームのハーモニーが絶妙です。
3層の食感も楽しめます♪ぜひお家で作ってみてください。

バタースコッチシナモンパイ
直径18cmタルト型 1台分

材料：
■フィリング
三温糖 50g
水 大さじ1
無塩バター（角切り） 50g
牛乳 200ml
生クリーム 100ml
卵黄 3個
コーンスターチ 大さじ2
シナモン 小さじ1

■ホイップクリーム
生クリーム 150ml
砂糖 大さじ1

20×20cmの冷凍パイシート（解凍する） 1枚

作り方：
1.オーブンは200℃に予熱しておく。
2.台に打ち粉を振り、パイシートをめん棒で伸ばして型に入れ、はみ出た部分は切り取る。底面にフォークで数カ所穴をあけ、クッキングシートを被せて重石をのせ、200℃で10分焼く。
3.フィリングを作る。生クリームと牛乳は合わせて500Wの電子レンジで1-2分ほど加熱する。
4.小鍋に三温糖、水を入れて中火にかけ、かき回さずにそのまま加熱する。泡が大きく膨らむようになったら弱火にし、バターを加えてゴムベラで溶かし混ぜる。
5.(3)を2回に分けて加え、その都度泡立て器で混ぜる。中火にし、ふつふつとしてきたら火からおろす。
6.ボウルに卵黄、コーンスターチ、シナモンを加えて泡立て器で混ぜる。(5)の半量を加えて混ぜ合わせ、鍋に戻し入れて混ぜる。
7.再び中火にかけ、ゴムベラで底からしっかりかき混ぜ、とろみが付いたら火からおろす。
8.(2)の型にフィリングを流し入れて平らにならし、粗熱が取れたら冷蔵庫で2時間ほど冷やす。
9.ホイップクリームを作る。ボウルに生クリーム、砂糖をを入れ、ハンドミキサーでツノが立つまで泡立てる。
10.(8)にホイップクリームをのせて平らにならし、お好みの大きさに切り分けたら、完成！

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Here is what you'll need!

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Butterscotch Pie
Servings: 6

INGREDIENTS

1 20 x 20 cm frozen pie sheet (thaw)

■ Filling
50 grams Brown sugar
1 tbsp Water
50g Unsalted butter (cut in squares)
200 ml Milk
100 ml Heavy cream
3 Egg Yolks
2 tbsp Cornstarch
1 tsp Cinnamon

■ Whipped cream
150ml Heavy cream
1 tbsp Sugar

PREPARATION
1. Preheat the oven to 200°C.
2. Sprinkle flour on the table, stretch the pie sheet with a rolling pin, put it in a mold, and cut off the extra dough. Make a few holes on the bottom with a fork, cover it with a cooking sheet and put weights on it, bake at 200°C for 10 minutes.
3. Make the filling. Heat the heavy cream and milk together in a 500W microwave oven for 1-2 minutes.
4. Place the brown sugar and water in a small pan, heat over medium heat without stirring. When the bubbles start to swell, reduce the heat to low, add the butter and use a rubber spatula to mix.
5. Add (3) in two portions and mix with a whisk each time. Set to medium heat and remove from heat when it becomes soft and fluffy.
6. In a bowl mix the egg yolks, cornstarch and cinnamon and mix with a whisk. Add half of (5) and mix, put it back in the pan and mix.
7. Reheat over medium heat, stir thoroughly with a rubber spatula. Remove from heat when thickened.
8. Pour the filling into the mold of (2) and level it. Once it has cooled place it in the refrigerator to chill for 2 hours.
9. Make the whipped cream. Put heavy cream and sugar in a bowl and whisk with a hand mixer until it has peaks.
10. Put whipped cream on (8), level it, and cut it to the desired size, and you're done!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

(Eng sub & Tiếng Việt) Sweet & sour, soft & fluffy yogurt mousse matches perfectly with the creamy and gooey chocolate terrine inside. Apart from some hours waiting for the mousse to set, the rest is simple and straight. Below is the list of ingredients

A. Chocolate terrine
130 grams black chocolate (minimum 70% cocoa)
2 eggs medium sized
55 grams (1/2 stick) unsalted butter
65 grams (about 1/4 cup) whipping cream

B. Yogurt mousse
9 grams (4.5 sheets) gelatin
300 grams unsweetened yogurt
55 grams (about 1/4 cup) granulated sugar
210 grams (about 1 cup less 1.5 tbsp) whipping cream

C. Oreo cookies crumbs
12 Oreo cookies
40 grams unsalted butter - melted and cooled

* NOTES: After baked, the terrine is still very jiggling, it needs to be chilled in the fridge for at least 3 - 4 hours until it's totally set.

* Music: We are the rain from Youtube Audio Library
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Mời các bạn xem danh mục nguyên liệu và các lưu ý khi làm món tráng miệng này tại website Savoury days: http://www.savourydays.com/video-mousse-panna-cotta-sua-chua-so-co-la/

YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"
how to make butter pound cake

WRITTEN RECIPE AND NOTES HERE: http://www.cookingadream.com/2017/07/butter-pound-cake-recipe.html
Ingredients:200g cake flour(1 1/2cups)
225g salted butter(1 cup)
3 large eggs (144g)
150g sugar(3/4 cup)
4g baking powder(1/2 tbsp)
vanilla extract(1/2 tbsp)
lemon juice(1 tbsp )
pan size
10" x 4" x 3"
Bake for 70-75 minutes at 170°C preheated oven
Method:
grease your loaf pan and place a parchment paper in the bottom
preheat your oven at 170°C
sift flour and baking powder together
beat room temperature butter to loose a little then ad sugar and beat until fluffy and pale.
add room temperature eggs one at a time and beat each time to well combine


beat butter and egg until the mixture fluffy and pale in colour (15-20 mins)
add vanilla and lemon juice
pour the mixture into the pan, jiggle and tap to evenly spread
bake at 170°C for 70mins
cover with an aluminium foil after 30 minutes of baking if you see the top is burning.
Notes:
* beating butter and egg is very important.take your time.
* If you over bake the cake it could dry easily.
* Check at 60-65 mins if its done or not.
* Baking time varies a little on pan size and oven type.
* spray/brush lightly with lemon sugar water if you think outside is overbaked.


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