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

In times like these, we all try our best to help one another in our own ways. Whether it’s through supporting small businesses or those who are trying to make an honest living, we do what we can to get through this together. #CLSupportLocalBusinesses #helpingoneanother

This Premium Butter Cake is from Juny Bakedwithlovebyjl

Juny is a nutritionist turned business owner and a mother of 2. She used to be in the event business, a very driven & motivated lady. And then the pandemic happened, zero jobs, zero income.

Stuck at home with 2 kids and feeling lost, Juny struggled with anxiety and even depression. Then she thought about her passion & interest in healthy food back in the days of being a nutritionist, so she started baking for her family. It tasted so good, Juny started baking for her neighbours too.

Though I am not really a big fan of butter cakes, the aroma of Juny’s Premium Butter Cake hit me immediately when I opened the box – it smelled soooooo good. The butter cake is soft & light, moist & velvety. I spoke to Juny and found out that the secret to her tasty cakes is high quality butter (La belle Butter from France), minimum organic cane sugar and baked to order, which means no overnight cakes. No wonder half of the cake was gone in just 15 mins! If you like cakes, do get in touch with Juny!

#buttercake #premium #kidsloveit #awesomeyewbrothers #gambateh #keepitup

MY NUTTY ACAI BOWL 🤤
If you are craving for some sweet, create your own, play around with natural ingredients such as sweet potatoes, pumpkins, oats , frozen fruits and create some deliciousness using organic nuts butter, dark chocolate, raw honey, maple syrup, coconut, chia seeds, açaí, cacao nibs and so on..
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Refined sugar is one of the worst ingredient increasing risk of obesity, type 2 diabetes, heart disease, liver disease and some type of cancers and also surprisingly linked to depression. Unfortunately you don’t only find it in sweet products but also in most of processed food.
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I’m myself a sweet tooth, i would chose desserts over anything.. lava cake, cinnamon rolls, caramel ice-cream, tiramisu, apple pie... 🤯🤤 but a healthy diet as everything, should be well balanced. Be good to yourself and be aware of what you are consuming 👍🏼
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Açaí by @tropicalbite_acai
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#acai #acaibowl #homecooking #nutrition #healthylifestyle #healthydiet

[無奶蛋檸檬蛋糕]

When life gives you lemons, make CAKES！
(不負責翻譯：當人生用檸檬砸你頭時，用它們來做蛋糕！)

美國人很喜歡"When life gives you lemons"的造句開頭。家裡有檸檬樹的人都知道，產季那一樹的檸檬吃到胃泛酸都用不完；送鄰居，左鄰右舍多半也都有檸檬樹，避之不及。所以原句When life gives you lemons, make lemonade (當人生用檸檬砸向你，把它們做成檸檬汁)，是鼓勵人們換角度思考，化危機為轉機、化困境為福氣的意思。

最近美國社會陷入疫情恐慌，很多人搶貨囤貨，連平時非常容易買到的奶、蛋，如今都必須限購，才能確保大家都有機會買到。

於是我想起之前分享過的“Depression Cake - 蕭條期蛋糕”，也是在戰後最苦的大蕭條時代，奶、蛋等民生物資盡都拮据的情況下，美國的婦女們用手邊僅有食材，創造出無奶蛋的糕點，在最艱困的日常中，也能堅持為家人端出一抹體貼與溫暖(蛋糕對於美國家庭真的非常重要)。

剛好友人送來一袋自家蔬菜，裡面有成堆的超大鮮採檸檬(友人也是在電話中哭叫著拜託拜託幫忙消耗一下😂😂😂)。馬上讓停課在家的女孩自己動手，駕輕就熟地做出無奶蛋的檸檬蛋糕，當早餐、點心、又或是消磨時間，都好。

既然無奶也無蛋，稱之為“蛋糕”並與蛋糕比較、實際上是有點不公平的。這類糕點口感，應該是介於比較緊實的muffins、以及快速麵包(quick bread)之間，不像一般蛋糕那樣輕盈鬆發，卻是帶著Q彈略有嚼勁的柔軟。有好友試過後表示類似發糕，我也覺得貼切，不過外皮畢竟經過烘烤，比蒸製的發糕更多了烘培品的香氣。

這次無奶蛋檸檬蛋糕的配方，讓成品帶著非常舒服的酸甜與清香，我們很喜歡，流程也類似之前介紹的幾種蕭條期蛋糕，但更為順手。
於此亦附上之前分享過的無奶蛋蛋糕做法、與四種變化配方，有需要的朋友請自行取用：http://www.megathome.com/2015/10/depression-cake.html?m=1

無奶蛋檸檬蛋糕：

中筋麵粉250g
糖粉150g
無鋁泡打粉2小匙
鹽1小撮
植物油40c.c.
熱水250c.c.
香草精1-2小匙
黃檸檬1個

麵粉、糖粉、泡打粉、鹽混合，過篩。
檸檬磨下黃色外皮成檸檬皮屑，然後整顆擠汁。
油水在帶蓋瓶子中混合，趁溫熱用力搖晃至油脂乳化，倒入麵粉中輕輕拌勻，再加入檸檬汁、檸檬皮屑、香草精，混合後入烤模。

烤溫375℉/190℃。
烤程時間視模具大小、麵糊深度會有不同。
無奶蛋麵糊通常會需要烤久一點才能熟透，因此建議蛋糕體不要太厚太高，不然會烤到天荒地老。
我這次使用大號馬芬模具(做出六個蛋糕)，大約需烤30分鐘左右，竹簽刺入無濕黏粉漿時即可出爐。

Hello friends! Today we're going to share with you how to make a perfect cake for everyday--French Dried Fruit Fruitcake (Cake Aux Fruits Confits / French style fruit pound cake).

We love dried fruits, and we know there is a classic cake made with dried fruits and tastes like pound cake, but more flavorful and delicious. It’s a perfect everyday cake, and also a good idea for the holiday, like Christmas.(Yes, you can put dried-fruits in red and green)

About the dried fruits, you can use any dried fruits you have or like. And the dried fruit can be soaked with cointreau or rum. If you don’t have any alcohol, you can use lemon juice or orange juice instead of it. This cake is perfect, fabulous, sweet and moist, it went down well with the family, hope you like this video.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jHlyJclK_sE
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How to make French Dried Fruit Fruitcake Recipe
Dried Fruit Fruitcake Recipe

☞ Cake mold: 17x8x6cm

✎ Ingredients
dried figs 40g
raisins 20g
dried apricots 40g
cointreau 10g
all purpose flour 110g
unsalted butter 110g, soften at room temperature
pour powdered sugar 80g
egg 1, large size (about 60g)
egg yolk 1, large size (about 20g)
baking powder 1.5g, aluminum free

✎ Instructions
1. Place the raisins in a bowl and pour with hot water, soak for couple seconds, drain and pat dry with a paper towel.
2. Cut the dried figs and dried apricots into small pieces.
3. Add raisins, dried figs and dried apricots together in a bowl, pour cointreau and mix well. Leave to soak for at least 10 minutes.
4. Brush the butter in a thin, even layer over the sides and bottom of the pan.
5. Meanwhile, add an egg and an egg yolk in a small bowl, whisk slightly. Set aside.
6. Spoon 2 tablespoon of flour and sift into the cointreau soaked fruits and toss to coat the fruits. Set aside.
7. Cream the softened butter and pour powdered sugar together, then beat over medium speed until light and fluffy.
8. Add the half of egg mixture at a time, beating well after each addition until all are incorporated. Scrape down the sides of the bowl as needed.
9. Sift the remaining flour and baking powder into the bowl and fold until all dry ingredients are just absorbed.
10. Add the fruits to the batter and mix again until everything is well combined.
11. Scrape the batter into the prepared pan and make a slight depression on the top, then draw a line by knife or anything else.
12. Preheat the oven to 170°C and bake for 35~40 minutes.
13. Once baked, leave the cake in the pan to cool. Unmold the cake and store in an airtight box when cool and chill in the fridge.

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#FruitCake
#PoundCake
#easyRecipes

After reading a very interesting report which ranked countries from around the world on how stressed they are, I was not shocked to discover Taiwan's position in the world's rankings! In this video I discuss the results of the survey, why I think this is the case and what it means for the health of the Taiwanese population!

#stress #壓力 #台灣

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看其他的影片：
Check out some other videos:
台灣VS中國
https://youtu.be/L1FDjHDIXtI

與黑素斯一起泡餅乾 BISCUIT dunking with JESUS!!
https://www.youtube.com/watch?v=SeJgp6KvmvY

台灣的外國人吃3種米血! I EAT 3 kinds of PIG's BLOOD cake!
https://www.youtube.com/watch?v=mjWRxvltJdw&t=5s

外國人在台灣吃傳統壽司 BEST SUSHI in 台灣
https://www.youtube.com/watch?v=AfutAW6k7DE&t=171s

台灣的最好吃美式早餐 ! Best AMERICAN Breakfast in TAIWAN???
https://www.youtube.com/watch?v=6TpH1Cu_-10&t=334s


拍攝景點：
Shooting Location:
臺中市孔廟，北區，台中市
Confucius Temple, North District, Taichung City

送給我信吧！Send me something interesting!
404台中市北區漢口路四段196號
196 Hankou Road, Section 4, Taichung City, TAIWAN 404

音樂:
Music:
KSMK - Just my imagination (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link: https://youtu.be/5v_zQANhToo

#Giant #Pocky #Chocolate #Cake #Recipe #ASMR #OddlySatisfying #音フェチ
We made a large, tall cake using giant Pocky! We attached 40 giant pocky sticks around the cake layered 14 cm high in nine layers, and decorated it with 61 red and brown chocolates colored like pocky. Making this cake is easier said than done!
*Recipe*
1. Warm 300g of unsalted butter to room temperature and stir it with a whisk.
2. Mix in 240g of granulated sugar.
3. Beat six eggs and it to the mixture in several parts, mixing each in individually.
4. Add 420g of pancake mix.
5. Gently mix with a rubber spatula.
6. Divide the mixture from step 5 in half. Mix in 20g of raspberry crunch into one.
7. Divide the mixture between four separate 12cm bottomless round cake molds. The center of the cakes will rise, so be sure to make a depression in the middle.
8. Preheat the oven to 340°F and bake for 33 minutes.
9. Check the cakes with a bamboo skewer. They will be ready when nothing sticks to the skewer as it's pulled out.
10. While the cakes are still warm, gently take them out of their molds such that the the bottom faces upwards.
11. Cover them in plastic wrap so that they don't dry out and allow them to cool.
12. Now, slice them. This time, we sliced them into 14mm layers.
13. Now it's time to make the chocolate cream. Beat 400ml of fresh creme (42% butter fat) until soft peaks form.
14. Add 200g chocolate syrup and whisk. (Half will be used between the layers and half will be used for the outer coating)
15. Take the cake layers from step 12 and stack them in nine layers, spreading the chocolate cream from step 14 between each.
16. Thinly apply some of the chocolate cream from step 14 around the around the assembled layers from step 15, making a bottom coat. After that, refrigerate.
17. Apply the chocolate cream to make an outer coat. By the way, the rotating stand under the cake is a spice rack from a dollar store.
18. Decorate the result from step 17 as you please. It's also fine if you leave it as it is.
19. Attach giant pocky sticks around the cake.
20. Refrigerate.
21. It's finished. We learned that the colored chocolates from Muji are weak to changes in temperature, and for us the color ended up having a sad time of it. Next time we'll make it with M&M's.

ジャイアントポッキーを使って大きくて高いケーキを作りました。９層に重ねた高さ14センチのケーキに40本のジャイアントポッキーをぐるっとくっつけて、61個のポッキーのイメージカラーの赤と茶色のチョコレートでデコりました。言うのは簡単、作るのは大変、そういうケーキの動画です。どうぞご覧ください。
*レシピ*
１．室温に戻しておいた、無塩バター 300gを泡立て器で混ぜる。
２．グラニュー糖 240gを入れ混ぜる。
３．溶き卵 6個を数回に分けて入れ、その都度 混ぜる。
４．ホットケーキミックス 420gを入れる。
５．ゴムベラでさっくりと混ぜる。
６．5の半量にラズベリークランチ 20gを入れ混ぜる。
７．12センチ セルクル型、4個に入れる。焼き上がり中央がふくらむので、思い切って真ん中を凹ませるとよい。
８．170度に予熱したオーブンで33分程焼く。
９．焼き上がりを竹串をさして確認する。何もついてこなければ大丈夫。
１０．温かいうちに底が上になるよう、そっとケーキを取り出す。
１１．乾燥しないようにラップなどをかけ冷ます。
１２．１１をスライスする。今回、１枚14ミリほどにスライスしました。
１３．チョコレートクリームを作ります。生クリーム（乳脂肪分４２％）400mlを7分立てにする。
１４．チョコレートシロップ 200gを入れ、さらに泡立てる。（半量をサンド用に半量を周りのナペ用に使います）
１５．１４のチョコレートクリームをサンドしながら１２を９層に重ねる。ラズベリー入り味とプレーン味を交互に重ねる。冷蔵庫で冷やす。
１６．１５の周りに１４を薄く塗り、下地を作る。冷蔵庫で冷やす。
１７．１６を１４でナペする。ちなみにケーキの下の回転台は100円ショップの調味料置きで代用しています。
１８．１７の上にお好みのデコをする。なくても大丈夫。
１９．ケーキの周囲にジャイアントポッキーをくっつける。
２０．冷蔵庫で冷やす。
２１．でけた。無印良品のカラーチョコレートは温度変化に弱く、色が悲しいことになった。次回はM＆M’sチョコレートで作る。勉強になりました。