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チーズおろせる？ Mac Pro風のiPhone 12用ケース、3D印刷用データがダウンロードできるよ https://www.gizmodo.jp/2021/06/mac-pro-cheese-grater-iphone-case.html?utm_source=facebook&utm_medium=feed&utm_campaign=b8739b2ebaff5a9bdcd8abb8c5b250ed
“Cheese Grater Climbing”
身を粉にして特訓中
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沒錯！連假期間也有午報
蘋果的最新專利曝光了
長得像Mac Pro的iPhone你喜歡嗎？
你的IG小盒子也出現注音文了嗎
一招幫你解決
以下是今天的三則科技午報
FCC認證曝光AirTags 功能，MagSafe支援iPhone 12反向充電
https://mrmad.com.tw/fcc-certification-exposes-iphone12-reverse-charging
刨絲器造型 iPhone 你可以嗎？蘋果手機獲 Mac Pro 外型般的專利
https://ccc.technews.tw/2021/03/31/iphone-cheese-grater-design/
Instagram小盒子「注音文」災情 實測一招快速解決
https://tw.appledaily.com/gadget/20210401/RCJBT26QLVATBJZ4LS66DOSUSM/
五款簡易去皮神器實測►https://smarturl.it/br4kd1
設計大師 Dan Formosa 回來評估和改進 5 款切片、切碎、融化起司的小工具。 看著他測試每個小工具，讓它們經受考驗，同時評論哪些有效，哪些無效，以及他將採取哪些措施來改進他們的設計。
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Hello friends! Today we're going to share with you how to make a classic carrot cake and velvety cream cheese frosting.
Be honest, we’ve never tried a carrot cake before, until we found this recipe. We’re so surprised that It’s so easy and super super yummy. Everybody loves it. This cake is totally different from sponge cake or chiffon cake, it’s dense, super soft and deeply moist. And adding the walnuts in the batter is the perfect combination.
Carrot cake is an old fashioned dessert. Many food historians believe carrot cake originated from Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Even use it to make desserts.
This recipe is from the famed Rose Bakery in Paris. Their carrot cake is the best selling item in each of its locations in Paris, London, New York, Tokyo, Seoul and etc. And now it’s also our best ever carrot cake. We invite you to enjoy and explore this new cake.
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/ZqjaopvxLPg
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How to make Carrot Cake Recipe
Carrot Cake Recipe Recipe
☞ Cake pan size: 15cm/ 6inch
✎ Ingredients
☞ For the cake
carrots 250g, peeled
egg 2, at room temperature
granulated sugar 112g
vegetable oil 150ml (133g)
all-purpose flour 150g
ground cinnamon 1.3g (1/2 tsp)
baking powder 2g (1/2 tsp)
baking soda 1.5g (1/4 tsp)
salt 1.6g (1/4 tsp)
walnuts 75g
☞ For the icing
cream cheese 125g, at room temperature
unsalted butter 62g, at room temperature
vanilla extract 2g (¼ tsp)
powdered sugar 30g
✎ Intructions
1. Preheat the oven to 170˚C
2. Butter the cake pan and line its base with a parchment paper.
3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside.
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well.
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light.
7. Gradually pour in the oil little by little while beating constantly until fully combined.
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts.
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack.
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.
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Chapter:
00:00 opening
00:30 Ingredients
01:15 Butter the pan
01:50 Preparing the ingredients
04:31 Make the Carrot Cake batter
08:30 Baking
09:03 Make the icing
10:45 Icing the cake
11:33 Carrot Cake taste
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#CarrotCake
#HealthyDessert
#easyRecipes
ぜひ作ってみてくださいね！
ベーコンエッグポテトボール
6個分
材料：
ベーコンスライス（みじん切り） 4枚
にんにく（みじん切り） 2片
溶き卵 8個分
万能ねぎ（小口切り） 25g
塩 少々
コショウ 少々
じゃがいも（スライサーで千切り） 6個分
卵 1個
薄力粉 95g
チェダーチーズ（刻む） 100g
溶き卵（仕上げ用） 適量
パセリ（みじん切り） 適量
ケチャップ 適量
作り方：
1.フライパンを中火に熱し、ベーコンを加えて5分ほど炒める。カリッとなったら、キッチンペーパーの上に取り出し、油を切る。
2.(1)のフライパンににんにくを入れて弱火にかけ、香りが出るまで炒める。
3.溶き卵、万能ねぎ、塩、コショウを加えて、大きくかき混ぜながらスクランブルエッグを作る。
4.じゃがいもの水気を絞ってボウルに移し、卵、薄力粉、半量のチェダーチーズを加えてしっかりと混ぜ、塩、コショウで味付けする。
5.直径10cmほどのボウルにラップをかぶせて、(4)の1/6量を入れてスプーンでしっかりと押さえる。
6.中央にチェダーチーズ、(4)、(1)を入れ、さらにチェダーチーズをのせてラップで包んで形を整える。冷蔵庫で20分ほど休ませる。
7.オーブンを190℃に予熱する。
8.クッキングシートを敷いた天板に(6)を並べて、表面に刷毛で溶き卵を塗り、190℃のオーブンで焼き色が付くまで35-45分焼く。
9.パセリを振り、ケチャップを添えたら、完成！
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(English Recipe)
Breakfast Bombs
Servings: 6
INGREDIENTS
4 slices of bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup chopped scallions
Salt, to taste
Pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 beaten egg
Chopped fresh parsley, for garnish
Ketchup, for serving
PREPARATION
1. In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
2. In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
3. Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
4. Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup cheddar cheese, and season with salt and pepper. Mix to combine.
5. Line a 4-inch diameter bowl with plastic wrap.
6. Place ½ cup of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center. Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese. Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
7. Chill the potato balls for 20 minutes.
8. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and grease with nonstick cooking spray.
9. Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
10. Sprinkle with parsley and serve with ketchup on the side.
11. Enjoy!
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