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It is always you 💛.
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Valentine’s Day special nothing better suit than tiramisu. Smooth and rich mascarpone filling dip with coffee Lady finger perfect for couples.
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Limited 50sets valentines days special tiramisu come with elegant old fashioned grandma glass bowl wrap with dust pink linen. Sweet and warm gift ready to send to your love one this 2021 💕 DM to reserved. .
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#thebakingtrip #2021 #valentinesdaygift
What a beautiful bar - had a lovely chill time. It's got the e&o colonial feel but still warm and inviting.
Features a small menu of selected classics - negronis, sours, tall drinks and martinis. Wines, beer also available but IMHO, cocktails are super worth it. I was told by the staff that base spirits were at least 2 shots each glass.
Aged Negroni (RM60) - usually aged for 1.5 months but because of the mco this was aged much longer whoo hoo! It's mellowed down the sharpness of a usual negroni and kinda has a miuthfeel of a Boulevardier (must be from the aging or i was high).
Also had - New York Sour (rm48), Moscow mule (rm35) and a rum Old Fashioned (rm45) - all satisfying.
BONUS : WEDNESDAY IS LADIES NIGHT SO 50% OFF FOR EVERYTHING OMG
Wah if quality (and prices) remains we'll be back next trip for shizzle.
#angeltini #faroams @ Farquhar's Bar
Bored at home? Let us bring Happy Hour to you – virtually!!
During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.
Today's cocktail is inspired by a drink from Ah Sam Cold Drink Store and is a Singaporean iteration of the classic Old Fashioned. Instead of sugar, we will use Pei Pa Koa, which is a Chinese herbal syrup normally used as a relief for sore throats or coughs. Sweet and herbaceous, this syrup pairs perfectly with the notes in the whiskey. It is also very simple to make with just 3 ingredients and an orange peel for some citrus aroma over the drink.
While torching the orange peel might look professional, the process is quite straightforward. Do give it a try, we’d love to see how your orange peel would look like! We hope you enjoy this drink in the comfort of your homes and we’ll see you soon!
#Bitters #Cocktails #Simple #PassionMadePossible #VisitSingapore
Serving:
Ingredients:
45ml Whiskey
10-15ml Pi Pa Gao
3 dash Peychaud Bitters
Orange Peel
Steps:
Add Whiskey, Pei Pa Gao and peychaud bitters into a rocks glass. Mix well and taste.
Add ice into rocks glass and stir to chill and dilute.
Heat the outside of an orange peel until shiny. Express oils from orange over fire to flambé.
かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです！
甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫
パンプキンパイシェイクを作るには...♡
パンプキンパイ
8人分
材料:
◾️パイ生地
薄力粉 250g + 作業台用に少々
シナモン 小さじ2
塩 小さじ1
ショートニング 170g（2cm角に切っておく）
氷水 大さじ6
◾️フィリング
砂糖 200g+大さじ2
シナモン 大さじ1+1つまみ
生姜パウダー 小さじ1/2
クローブ(粉末) 小さじ 1/2
塩 小さじ3/4
卵 大3個
かぼちゃピューレ 425g
無糖練乳 270ml
ホイップクリーム、またはアイスクリーム(盛り付け用)
材料:
1. パイ生地を作る。大きめのボウルに薄力粉、シナモン、塩を入れて混ぜ合わせる。ショートニングを加え、ペイストリーブレンダーかナイフ二本を使って切るように混ぜ合わせる。ショートニングがグリンピース位の大きさになるまで続ける。
2. 氷水を大さじ1ずつ加え、優しく混ぜる。生地がまとまるまで繰り返す。
3. 作業台の上にラップを広げ、(2)をのせる。丸くなるように形を整えてラップで包む。冷蔵庫で30分冷やす。
4. オーブンを220 ̊Cに予熱しておく。
5. フィリングを作る。小さめのボウルに砂糖、シナモン、生姜、クローブ、塩を加えて混ぜ合わせる。
6. 大きめのボウルに卵を割り入れて混ぜる。かぼちゃピューレと(5)を加えて混ぜる。無糖練乳を注ぎ入れてさらに混ぜる。
7. 薄力粉を振りかけた作業台に(3)を出し、麺棒で6mmの厚さの円形に伸ばす。麺棒と作業台に薄力粉をまぶし続けながらベタつかないようにする。直径24cmのパイプレートに移し、はみ出でいる部分を下に折り込む。端を指で成形して波型にする。（生地はできるだけ冷たくしておきたいため、手で触りすぎないよう、気を付ける。）
8. (6)を(7)に入れる。
9. オーブンで15分焼き、温度を180 ̊Cに下げてさらに40分ほど焼く。パイプレートを動かすと中心部が少し揺れるくらいになったら、取り出す。
10. ワイヤーラックの上に置いて、2時間ほど冷ます。
11. カットしてホイップクリームかアイスクリームを添えたら、完成！
パンプキンパイ シェイク
1人分
材料：
生クリーム 120ml
粉砂糖 大さじ1
パンプキンパイ スパイス 小さじ1/2 ＋ 盛り付け用に少々
メープルシロップ 大さじ1 ＋ 小さじ1
パンプキンパイ 1切れ
バニラアイス 225g
作り方：
1. ボウルに生クリーム、粉砂糖、パンプキンパイ・スパイス、メープルシロップ小さじ1を入れる。ツノが立つまで泡立て器で混ぜる。
2. ブレンダーにパンプキンパイ、バニラアイス、メープルシロップ大さじ1を入れ、滑らかになるまでブレンドする。
3. グラスに(2)を注いて(1)をトッピングする。パンプキンパイ・スパイスをかけたら、完成！
Here is what you'll need!
---
Old-Fashioned Pumpkin Pie
for 8 servings
Ingredients:
◾️PIE DOUGH
2 cups all-purpose flour(250 g), plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening(170 g), cubed
6 tablespoons ice water
◾️FILLING
1 cup sugar(200 g), plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree(425 g)
1 cup evaporated milk(240 mL), plus 2 tablespoons
whipped cream, or ice cream for serving
Preparation:
1.Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
2.Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
3.Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
4.Preheat the oven to 425˚F (220˚C)
5.Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
6.In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
7.Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
8.Pour the filling into the pie shell.
9.Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
10.Cool the pie on a wire rack for 2 hours.
11.Slice and serve with whipped cream or ice cream.
12.Enjoy!
Pumpkin Pie Milkshake
for 1 serving
Ingredients:
½ cup heavy cream(120 mL)
1 tablespoon powdered sugar
½ teaspoon pumpkin pie spice, plus more for garnish
1 tablespoon maple syrup, plus 1 teaspoon, divided
1 slice Tasty's pumpkin pie
1 ½ cups vanilla ice cream(225 g)
Preparation:
1.In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
2.In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
3.Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
4.Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
Bored at home? Let us bring Happy Hour to you – virtually!!
During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience @VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.
Today's cocktail is inspired by a drink from Ah Sam Cold Drink Store and is a Singaporean iteration of the classic Old Fashioned. Instead of sugar, we will use Pei Pa Koa, which is a Chinese herbal syrup normally used as a relief for sore throats or coughs. Sweet and herbaceous, this syrup pairs perfectly with the notes in the whiskey. It is also very simple to make with just 3 ingredients and an orange peel for some citrus aroma over the drink.
While torching the orange peel might look professional, the process is quite straightforward. Do give it a try, we’d love to see how your orange peel would look like! We hope you enjoy this drink in the comfort of your homes and we’ll see you soon!
#Bitters #Cocktails #Simple #PassionMadePossible #VisitSingapore
Serving:
Ingredients:
45ml Whiskey
10-15ml Pi Pa Gao
3 dash Peychaud Bitters
Orange Peel
Steps:
Add Whiskey, Pei Pa Gao and peychaud bitters into a rocks glass. Mix well and taste.
Add ice into rocks glass and stir to chill and dilute.
Heat the outside of an orange peel until shiny. Express oils from orange over fire to flambé.
材料：
麵糰：高筋麵粉 300g，砂糖 35g，鹽 4g，酵母 6g，牛奶 70ml，水 40ml， 雞蛋 1， 牛油 45g
紅豆餡料 50g，香腸 1，粟米 4 tbsp，洋蔥 3 tbsp，甜椒碎 3 tbsp，蛋黃醬 3 tbsp，水牛芝士 1 tbsp，蛋黃醬，茄汁，蛋液，黑芝麻，花生粉，番茜，忌廉
做法：
1. 將高筋麵粉，砂糖，鹽，酵母，牛奶，水， 雞蛋， 牛油搓勻，蓋上保鮮紙，待發酵1小時
2. 用少許麵粉將麵糰搓開，分成小件，搓成圓狀，待發酵10分鐘
3. 將麵糰壓平，包入紅豆餡料，壓成餅狀
4. 將麵糰壓成長條型，捲成圓條狀
5. 將麵糰壓平，包入香腸，用剪刀剪開，形成花狀。將粟米，洋蔥，甜椒碎，蛋黃醬拌勻，蓋在香腸麵包上面，加上水牛芝士，蛋黃醬，茄汁。
6. 麵包待發酵40分鐘後，塗上蛋液，並分別灑上黑芝麻，花生粉，番茜
7. 用180℃ 焗15分鐘
8. 花生碎長條包切開，加入忌廉
--
▪ INGREDIENTS:
-Bread Dough (8 Serving): 300g Bread Flour, 35g Sugar, 4g Salt, 6g Dry Yeast, 70ml Milk, 40ml Water, 1 Egg, 45g Butter
1) Red Bean Bread (1 Serving)
50g Red Bean Fillings (1 Serving), Black Sesame Seeds
2) Cream Bread (1 Serving)
Peanut Flour, Whipped Cream
3) Sausage Bread (1 Serving)
1 Sausage, 3 Tbsp Minced Bell Pepper, 3 Tbsp Minced Onion, 4 Tbsp Sweet Corn, 3 Tbsp Mayonnaise, 1 Tbsp Mozzarella Cheese, Ketchup, Parsley Powder
▪ DIRECTIONS:
1. Put bread flour in a glass bowl. Make a well and place sugar, salt, and yeast. Combine them and add milk and egg. Knead the dough and when it becomes one, add butter. Knead until the dough softens. Leave the dough in a warm area for an hour to rise.
2. When it’s risen, divide the dough into 8 and push out the gas. Place plastic wrap over and let it rise again for 10 minutes.
3. When it’s done, roll out the first dough and put the filling on top. Seal the dough and slightly press the middle. Use spoon to press down the middle once more.
4. Roll out the second dough and make an oval shape.
Roll out the third dough and stuff sausage. Cut the dough with scissors. In an empty bowl, combine corn, onion, bell peppers, mayonnaise and place it over the third dough. Sprinkle mozzarella cheese, mayonnaise, and ketchup.
5. Place the shaped dough in a warm and damp area for 40 minutes for second rising.
6. Brush off egg mixtures over the doughs. Sprinkle sesame seeds and peanut flour over. Sprinkle parsley powder over the dough and bake in 180°C oven for 15 minutes.
7. Slice cream bread in half and cover it with whipped cream.
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