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

| SOUND ON | Our little #stayathome activity 🍵 And like everyone else, @saanflower and I have been sucked into the dalgona craze.. The recipe below is for all the matcha-lovers out there 💚 Enjoy!

Dalgona matcha:
1 egg white
1/4 cup sugar
1/4 cup boiling water
1 tsp matcha powder

Instructions:
1. Add boiling water to sugar to create syrup
2. Whisk syrup with egg white until you achieve a stiff peak (we used a hand mixer)
3. Add in the matcha and mix well (be careful not to over-mix!)

Fresh strawberry milk 🍓:
8-10 strawberries
50g sugar
Milk

Instructions:
1. Mash strawberries until you’re left with its juice and some chunks
2. Transfer contents to a pot, add sugar and stir
3. Place on stove and put on medium heat until mixture starts to simmer
4. Remove from heat and transfer mixture to a bowl to cool down
5. Add strawberries syrup + chunks to a bottle. Add milk, shake well and refrigerate
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Assalamualaikum & selamat pagi semua.. hari ni Chef nak share resepi Soft & Moist Marble Butter Cake berserta Tutorial Video step by step.. semoga perkongsian kecil ini dapat memberikan manfaat kepada anda semua.. selamat mencuba ye 😊

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SOFT & MOIST MARBLE BUTTER CAKE
================================

INGREDIENTS (BAHAN-BAHAN):
Unsalted butter 300gm
Castor sugar 300gm
Eggs (Gred A) 6 nos (330gm)
Vanilla essence 1 tsp
Superfine flour (cake flour) 300gm
Baking powder 1 tsp
Cocoa powder 20gm
Lemon juice 25gm
Fresh milk 120gm

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Total batter weight (Jumlah berat adunan): 1405gm
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METHOD OF PREPARATION (CARA PENYEDIAAN):
1. Satukan baking powder dan superfine flour. Gaul sekata. Pastikan kedua-dua bahan ini telah diayak.
2. Satukan lemon juice dan fresh milk agar menjadi buttermilk (boleh kacau gunakan sudu jika mahu). Biarkan sebentar.
3. Masukkan unsalted butter kedalam mixer dan putar pada kelajuan tinggi sehingga ia kembang dan gebu.
4. Masukkan sedikit castor sugar dan putar pada kelajuan tinggi sehingga ia kembang dan gebu. Kemudian masukkan lagi castor sugar sedikit demi sedikit sehingga adunan kembang dan gebu. Sekali sekala kikis adunan yang berada di bahagian tepi dan bawah agar ia sekata.
5. Satukan vanilla essence dan eggs. Kacau sebati.
6. Masukkan eggs tersebut sedikit demi sedikit dan putar pada kelajuan sederhana sehingga adunan kembang dan gebu. Putar adunan lama sikit agar dia kembang dan gebu (kelajuan tinggi).
7. Masukkan superfine flour berselang seli dengan buttermilk. Balik kaup sahaja sehingga adunan sebati. Kemudian putar sebentar selama 12 saat sahaja pada kelajuan tinggi agar ia benar-benar sebati.
8. Timbang 300gm adunan tadi dan campurkan dengan cocoa powder. Kacau sebati. Masukkan adunan tersebut kedalam piping bag.
9. Lanserkan baking tray size lebar 9 inci x 9 inci dan tinggi 3 inci dengan sedikit butter. Kemudian alaskan dengan baking paper.
10. Massukkan adunan tersebut ke dalam Loyang dan ratakan menggunakan spatula.
11. Ambil piping bag tadi dan piping kedalam adunan. Seterusnya lorekkan dan corakkan dengan menggunakan bamboo stick.
12. Bakar didalam ovebn pada suhu 180c selama 50 – 60 minit dan bergantung pada oven anda atau sehingga masak.
13. Cucuk dengan bamboo stick. Jika tidak melekat bermakna ia telah masak dan keluarkan daripada oven.
14. Kikis bahgian tepi kek dengan spatula dan terbalikan di atas redai. Kemudian terbalikkan semula di atas redai yang lain.
15. Biarkan ia sejuk dan sedia untuk dihidang

** Untuk lebih jelas dan faham cara menghasilkan soft & moist marble butter cake sila rujuk pada video yang telah disediakan.

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NOTES (NOTA)
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1. Telor dibasuh dahulu sebelum digunakan. Boleh gunakan telor gred B atau C. Pastikan berat selepas ditimbang 330gm.
2. Pastikan unsalted butter lembut dan berada pada suhu bilik sebelum digunakan.
3. Superfine flour boleh digantikan dengan all-purpose flour. Anda juga boleh gunakan self-rising flour. Jika gunakan self rising flour tidak perlu tambahkan dengan baking powder kerana self rising flour telah mempunyai baking powder di dalamnya.
4. Buttermilk perlu disediakan awal agar tidakbalas asid boleh berlaku. Teksturnya akan menjadi seperti dadih atau biasanya disebut sebagai 'milk curdled'. Buttermilk berfungsi untuk melembutkan tekstur dan memberi lebih kelembapan pada kek serta menjadikan kek lebih ringan & stabil.
5. Untuk rasa marble butter cake yang 'ORIGINAL' anda tidak perlu menyedia & meletakkan buttermilk. Kek tetap soft & moist juga.
6. Cocoa powder boleh digantikan dengan chocolate emulco.
7. Untuk dapatkan tekstur kek yang ringan & sedikit berongga (tidak padat) campuran baking powder & superfine flour boleh disediakan lebih awal (cth: sediakan sehari awal) atau ingin lebih mudah gunakan self rising flour sahaja.
8. Penting semasa adunan tepung di masukkan jangan balik kaup atau putar terlalu lama. Lakukan dengan sepantas mungkin. Jika dibalik kaup atau diputar terlalu lama udara (gas carbon dioksida) akan terbebas dan akan menjadikan kek kurang naik atau gebu semasa proses pembakaran di dalam oven.
9. Kek ini tidak terlalu manis dan tidak terlalu tawar. Rasa manisnya adalah sempurna.

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Silakan share chef izinkan.. jangan lupa komen 'saya share' ye.. mohon doakan chef dimurahkan rezeki dan diberikan kesihatan yang baik. Tq 😊

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes

味も、見た目も、一度に二つ楽しめる豪華でお得な一品♪
一人で楽しむもよし、友達に振る舞うもよし！一手間加えて、いつもと一味違ったチーズケーキをお楽しみください。
ぜひ、作ってみてくださいね！

チェリーパイ入りチーズケーキ
8人分
材料：
◼︎チェリーパイのフィリング
砂糖　200 g
コーンスターチ　30g
水　80ml
レモン汁　大さじ1
チェリーの缶詰　1.1kg、汁を切っておく
アーモンドエクストラクト　小さじ1
◼︎チーズケーキ
チョコレートサンドクッキー　25枚、砕いておく
無塩バター　大さじ6、溶かしておく
クリームチーズ　1.1kg
砂糖　400g
バニラエクストラクト　小さじ2
生クリーム　240ml
いちご、ブルーベリー、ラズベリーなど（飾り用）
作り方:
1.大きな鍋に、砂糖とコーンスターチを入れて、よく混ぜる。そこに水とレモン汁を加えて、さらによく混ぜる。鍋を中火にかけ、砂糖が溶けるまで混ぜ続け、溶けてきたら火を弱めて、シロップがトロリとして黄金色になるまで約5分煮る。
2.チェリーを加えてさらに2-3分火にかける。シロップがドロリとしてきたら火を止め、アーモンドエクストラクトを加え混ぜる。火からおろして、冷ましておく。
3.20cmの型にラップを敷いておく。(2)のチェリーをそこに移し、均一にならす。固まるまで冷凍庫で2-3時間冷やす。
4.砕いておいたチョコレートサンドクッキーと、溶かしバターを、中くらいのボウルに入れて、よく混ぜる。
5.(4)を25cmの型に入れ、ゴムベラか計量カップの底を使って、型の底に押し付けるようにしながら、平らにする。10分冷凍庫で凍らせる。
6.大きなボウルに、クリームチーズ、砂糖、バニラエクストラクトを入れて、電動式ハンドミキサーを使って、よく混ぜる。
7.生クリームを加えて、さらに2-3分、ふわふわになるまでよく混ぜる。
8.(7)の半量を、(5)で凍らせておいたクッキークラストの上に広げる。冷凍庫で10分冷やす。
9.(3)で凍らせておいたチェリーのラップをはずし、(8)のチーズケーキの上に乗せる。その上にチーズケーキ生地の残った半量をかぶせ、表面がなめらかになるようにならす。
10いちごやブルーベリー、ラズベリーを飾る。
11.冷蔵庫で、4時間以上冷やす。
12.切り分けて、完成！

Cherry Pie-Filled Cheesecake
Ingredients:
for 8 servings
◼︎CHERRY PIE FILLING
1 cup sugar(200 g)
¼ cup cornstarch(30 g)
⅓ cup water(80 mL)
1 tablespoon lemon juice
40 oz canned cherry(1.1 kg), drained
1 teaspoon almond extract
◼︎CHEESECAKE
25 chocolate sandwich cookies, crushed
6 tablespoons unsalted butter, melted
40 oz cream cheese(1.1 kg)
2 cups sugar(400 g)
2 teaspoons vanilla extract
1 cup heavy cream(240 mL)
fresh berry, for decoration
Preparation:
1.Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
2.Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
3.Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
4.Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
5.Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
6.In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
7.Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
8.Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
9.Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
10.Decorate with fresh berries.
11.Chill in the fridge for at least 4 hours before slicing and serving.
12.Enjoy!

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チーズケーキのご紹介です！
バナナとチョコ、クッキーアンドクリームの最高な組み合わせ・・♡
甘くて濃厚だけど、チーズがさっぱりとしているのでひたすら食べられちゃいます！
上のガナッシュはお好みのチョコでほろ苦くビターにするのも◎
とっても美味しいのでぜひ作ってみてくださいね♪

生チョコバナナチーズケーキ

15cmケーキ型 1台分

材料：
■フィリング
クリームチーズ(室温に戻す) 200g
生クリーム 150ml
バナナ 1本
砂糖 50g
レモン汁 小さじ2
粉ゼラチン 5g
水 大さじ2

◼︎生チョコレート
チョコレート（砕く） 50g
生クリーム 50ml

◼︎ボトム
クッキーアンドクリーム 12枚
溶かしバター 20g

作り方：
1.ボトムを作る。ジップ付きの袋にクッキーアンドクリームを入れて、めん棒で叩いて細く砕く。溶かしバターを加えてよく揉み込む。クッキングシートを敷いた型の底に敷き詰め、冷蔵庫に入れて30分冷やし固める。
2.フィリングを作る。ボウルにクリームチーズ、砂糖を入れ、なめらかになるまで練り混ぜる。
3.別のボウルにバナナ、レモン汁を入れ、フォークでしっかりとつぶし、(2)に加えて泡立て器で混ぜ合わせる。
4.ゼラチンを水に振り入れてふやかし、600Wの電子レンジで10秒ほど温めて液状にし、フィリングに加えてよく混ぜる。
5.別のボウルに生クリームを入れ、ハンドミキサーで7分立てにする。2回に分けてフィリングに加え、その都度さっくりと混ぜる。
6.(1)の型に流し入れ、表面を平らにならし、冷蔵庫で2-3時間冷やし固める。
7.生チョコレートを作る。ボウルにチョコレート、生クリームを入れ、500Wの電子レンジで1分加熱する。取り出してなめらかになるまでよく混ぜる。（チョコが溶けない場合は10秒ずつ加熱して溶かす。）
8.(7)を(6)の表面に流し入れ、冷蔵庫で3時間冷やし固めたら、完成！



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Here is what you'll need!

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Chocolate Ganache Banana Cheesecake
Servings: 1 (15cm cake mold)

INGREDIENTS
■Filling
200g cream cheese (at room temperature)
50g sugar
1 banana (about 85g)
2 teaspoons lemon juice
5g gelatin powder
2 tablespoons water
150ml fresh cream

■Chocolate ganache
50g chocolate (chopped)
50ml fresh cream

■Crust
12 cookies & cream cookies
20g melted butter

PREPARATION
1. To make crust, crush cookies & cream cookies in a zipped top bag with a rolling pin, add melted butter and combine. Line a cake mold with a parchment paper, press crushed cookies down into the bottom of the mold. Refrigerate for 30 minutes.
2. To make filling, mix cream cheese and sugar in a bowl until smooth.
3. In separate bowl, mash a banana with a folk, add lemon juice. Transfer into (2) and mix well with a hand mixer.
4. Sprinkle gelatin powder into the water, microwave at 600W for 20 seconds to liquefy. Pour into the filling (2).
5. In separate bowl, whip cream until soft peaks form. Transfer into the filling, half at a time. Do not over mix but just combine.
6. Pour into the mold (1). Refrigerate for 2 to 3 hours.
7. To make chocolate ganache, put chopped chocolate and fresh cream in a bowl and microwave for 1 minute at 500W. Mix until smooth.
8. Pour chocolate cream (7) into (6). Refrigerate for 3 hours.
9. Enjoy!

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