Resepi : Apam Comey
Jom buat.. Eksperimen hujung minggu.. :)
== Bahan-bahan ==
140 gram tepung gandum
1 tbsp baking powder
100 gram gula
75 ml susu segar
2 biji telur
1 tbsp ovelet
Pewarna
( Tambahan Filling )
Nutella
== Cara Membuat ==
Satukan kesemua bahan dan pukul hingga adunan menjadi putih
Asingkan adunan kepada beberapa warna
Paipkan adunan hingga separuh paper cup, dan isikan ‘filling’ yang disukai
Penuhkan mengisi adunan. Corakkan mengikut kretiviti
Kukus 15 minit. Dan sedia dihidang
==
Recipe: cute apam
Let's do this.. weekend experiment.. :)
== INGREDIENTS ==
140 grams of wheat flour
1 tbsp baking powder
100 grams of sugar
75 ml of fresh milk
2 eggs
1 tbsp ovelet
Dye
(extra filling)
Nutella
== how to make ==
Unite all ingredients and beat until the mix becomes white
Separate the mix to some colors
Mix the mix up to half paper cup, and fill in the liked 'filling'
Filling up filling the mix. Make according to the kretiviti
Steamed for 15 minutes. And ready to be served
==Translated
同時也有12部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します! 体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫ かぼちゃと生姜のスープ 4人分 材料: ココナッツオイル 大さじ1 玉ねぎ(粗みじん切り) 1個 塩 小さじ2 にんにく(...
「15 grams to ml」的推薦目錄:
- 關於15 grams to ml 在 Sajian Dapur Bonda Facebook 的最讚貼文
- 關於15 grams to ml 在 Professor Chef Zam Facebook 的最佳解答
- 關於15 grams to ml 在 Linora Low Facebook 的最讚貼文
- 關於15 grams to ml 在 Tasty Japan Youtube 的最佳貼文
- 關於15 grams to ml 在 Savoury Days Kitchen Youtube 的精選貼文
- 關於15 grams to ml 在 สาระดี byมล Youtube 的最佳解答
- 關於15 grams to ml 在 How To Convert Grams to Milliliters - g to mL - YouTube 的評價
15 grams to ml 在 Professor Chef Zam Facebook 的最佳解答
Sempena sambutan hari ulang tahun ke 60 kemerdekaan Malaysia yg kita sayangi & dah masuk musim durian ni, berbesar hati nak berkongsi resepi manisan ringkas & meletops dgn anda semua. Jom masak!!
Cream Puff with Durian Cream Filling
Ingredients: 70 gm all purpose flour
½ teaspoon granulated white sugar
¼ teaspoon salt
57 gm unsalted butter
120 ml water
2 large eggs, lightly beaten
1 tsp vanilla essence
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
Durian filling:
240 ml heavy whipping cream
20 grams granulated sugar
50 gm durian flesh- mashed
Garnish:
Icing sugar
Method:
1. Preheat oven to 200°C and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour, sugar and salt. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture and vanilla essence. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
4. Bake for 15 minutes and then reduce the oven temperature 180°C. Bake for a further 30 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. 5.
For the filling: In a large mixing bowl place the whipping cream sugar and durian flesh, stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes.
6. Split the pastry shells in half and fill (or pipe) with durian whipped cream. Chill
15 grams to ml 在 Linora Low Facebook 的最讚貼文
Day 2 of Christmas FitBites. Guilt Free Scones. I personally pairing this with greek yoghurt with a hint of lemon zest. Ingredients used are keto friendly and gluten free.
125 g, Ground Almonds
125 grams, Coconut Flour
10 g (1/8tsp), Baking Powder
75 g, Unsalted butter,cold butter because you want the scones to be flaky
135 mL, Whipping Cream
40 g, Greek Style Natural Yoghurt
1. Mix ingredients together as per video
2. Bake at 180C for 12-15 minutes.
3. Serve and Enjoy!
For more recipes, please subscribe to my youtube channel at http://www.youtube.com/linoralow
15 grams to ml 在 Tasty Japan Youtube 的最佳貼文
寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します!
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫
かぼちゃと生姜のスープ
4人分
材料:
ココナッツオイル 大さじ1
玉ねぎ(粗みじん切り) 1個
塩 小さじ2
にんにく(みじん切り)4片
すりおろし生姜 1片分(7cm)
ハラペーニョ(種を取ってみじん切り) 1個
シラチャーソース 小さじ2
かぼちゃピューレ 850g
野菜スープ 600ml
ココナッツミルク 380g
ライム果汁 1個
ライムの皮 1個分
ココナッツクリーム(冷やしておく) 380g
コリアンダー 40g
かぼちゃの種(ロースト) 40g
作り方:
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成!
Pumpkin Ginger Soup
For 4 servings
Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish
Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network

15 grams to ml 在 Savoury Days Kitchen Youtube 的精選貼文
Video này chỉ hướng dẫn cách làm phần nhân mochi và vỏ bánh. Phần nhân bánh sen nhuyễn đã có video khác hướng dẫn cách làm chi tiết. Các bạn xem cụ thể tại blog Savoury Days nhé. Tại blog cũng có đầy đủ lượng nguyên liệu và các lưu ý khi làm, trong bài viết này nha: http://www.savourydays.com/video-cach-lam-banh-trung-thu-hong-tra-mo-chi/
------------
INGREDIENTS (10 cakes, 50 gram each)
A. Black tea lotus filling
100 grams dried lotus seeds
50 grams sugar
35 gram oil
15 grams black tea brewed in 120 grams freshly boiled water
B. Mochi
50 grams glutinous rice flour
30 grams icing sugar
90 grams milk
8 grams oil
½ tsp vanilla extract
Corn starch
C. Black tea mooncake dough
45 grams golden syrup
45 grams corn syrup
20 grams oil
10ml strong black tea
140 (± 5) grams all purpose flour
1g – 2 grams ground black tea
1 egg white for egg wash
To make lotus seed filling:
- Soak dried lotus seeds in warm water 2 - 3 hours. Drain then remove the green part in the middle of the seed.
- Boil the seeds with lots of water until they are very softened and mushy, can be easily mashed.
- Puree the seeds with 120 ml black tea (in part A). Strain the puree through a sieve and put them into a wok.
- Add all sugar and oil into the wok, mix until incorporated. Put the wok on medium heat and stir constantly until the filling turns into very thick paste. You can watch this video to know more details about the cooking stage: https://youtu.be/hdcHVBcZuoI

15 grams to ml 在 สาระดี byมล Youtube 的最佳解答
ผมหงอกกลับดำ แก้ผมร่วงหัวล้าน
ว่านหางจระเข้+อัญชัน+บอระเพ็ด+ขิงแก่+ใบย่านาง
วัตถุดิบ
1.ว่านหางจระเข้ 1-2 หาง (ตามพอเหมาะ)
2.ใบย่านาง 30-50 ใบ (ปั่นละเอียดรวมกับน้ำ 1,000 มิลลิลิตร = 1 ลิตร)
3.ดอกอัญชัน 30-50 ดอก (ควรเด็ดเกษรดอกออกก่อนใส่ต้ม เพื่อลดอาการแพ้)
4.พอระเพ็ด หั่นแว่น 100 กรัม (1-2 คืบ)
5.ขิงแก่ หั่นแว่น 100 กรัม
6.น้ำซาวข้าว 1,000 มิลลิลิตร = 1 ลิตร
วิธีทำ
นำส่วนวัตถุดิบทั้งหมดใส่รวมกันในหม้อต้ม ต้มในไฟกลางอ่อน 10- 15 นาที หรือ จนกว่าสมุนไพรจะสุก เปลี่ยนสี
วิธีใช้
1.สระผมด้วยน้ำยาสระผมปกติที่ใช้ประจำ จนสะอาด เช็ดให้หมาด
2.ชะโลมด้วยน้ำหมักสมุนไพร ให้ทั่ว ขยี้บริเวณที่หงอกเพิืื่อให้สมุนไพรซึมเข้าบริเวณหนังศรีษะ และเส้นผม
3.หมักทิ้งไว้ประมาณ 15-30 นาที ขึ้นกับความสะดวก
4.ล้างออกด้วยน้ำสะอาด เช็ด และทำกิจกรรมปกติได้เลย
จะสังเกตุถึงความดำที่เกิดขึ้นบนหนังศรีษะ และลดอาการคันลงได้มาก รวมถึงปัญหาหนังศรีษะลอก รังแค ให้หายไปอีกด้วย
ช่วงแรกที่ใช้น้ำยา ควรใช้ต่อเนื่อง 3-5 วัน เพื่อความดำสนิท และลดอาการคัน รวมถึงแก้ปัญหารังแค
เห็นว่าคลิปนี้เป็นประโยชน์
ฝากกดติดตาม กดไลน์ กดแชร์ เพื่อเป็นกำลังใจ และไม่พลาดคลิปใหม่ๆสาระดีๆ
ขอบคุณคะ
เพจ : สาระดีbyมล
ช่องยูทูบ : สาระดีbyมล
I went back to my waist
Aloe bitter almond
Material Science
1. Aloe 1-2 tails
2. Your.30-50 leaves, stir together water, 1-1000 ml, and 1 L
3.30-50 pea flowers should be removed before boiling to eliminate cracks.
4. Enough, chopped 100g g g, holmium 1-2 recovery.
Cut five ginger into 100 grams.
600000 liters of water
method
Put all the ingredients in a pot and cook over medium heat for 10 to 15 minutes until the herbs are ripe and change color.
help
1. Clean your hair with the usual hair gel.
2. Chlomb herbal essential oil on the scalp and hair edge.
3. A fermentation for about 15-30 minutes, convenient.
4、 Rinse with clean water. Wipe and move normally.
You will notice melanin deposition on the scalp and scalp shedding problems as well.
For the first time, it should be used continuously for 3-5 days of darkness and itching, including dandruff.
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