關於 milk chocolate chips recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

SAVE THIS RECIPE 🍌🍫👩‍🍳
Eggless Choco Banana Bread by @awesomenessoffood

A cup of coffee and a slice of warm chocolate banana bread can definitely change your mood! Recreate this easy recipe and tag us in your photos ❤️

[ Ingredients ]
2 overripe bananas
1/3 cup castor sugar
1tps vanilla essence
1 1/4 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
1/2 cup milk
1/2 cup chocolate chips

[ Method ]
Preheat the oven at 180 degree celsius.
In a bowl, add bananas and mash it properly. Add sugar and mix until you get a smooth batter.
Sieve all the dry ingredients into the batter and fold gently. Add milk and mix batter to remove lumps. Lastly, add vanilla essence and chocolate chips. Fold gently.
Grease baking tin with oil and pour in the mixture.
Bake for 30-40 minutes. A toothpick inserted in the center should come out clean.

Enjoy baking! ❤️ #RollingGrace

Soft & moist, packed with coconut flavour… 😋
~ Coconut Muffins 椰香麦芬 ~ 浓浓的椰香味，口感绵密香软。。

Recipe link 中英文对照食谱：
Feel free to SHARE & SAVE recipe
http://dingoozatfood.blogspot.com/2019/05/chocolate-chips-coconut-milk-muffins.html

IG: https://www.instagram.com/mfa_dingoozatfood/

#dingoozatfood #MuffinRecipe

Ingredients for Mochi Cookies 麻糬曲奇 쫀득 초코칩
(Recipe for 10 Cookies 10個曲奇份量)

糯米粉 35克 Glutinous Rice Flour 35g
粟粉/玉米澱粉 15克 Corn Starch 15g
糖 20克 Sugar 20g
牛奶/豆漿 60克 Milk/Soy Milk 60g
植物油 5克 Vegetable Oil 5g

無鹽牛油 55克 Unsalted Butter 55g
糖 35克 Sugar 35g
牛奶/豆漿 22克 Milk/Soy Milk 22g
可可粉 15克 Cocoa powder 15g
低筋麵粉 95克 Cake Flour 95g
朱古力粒粒 20克 Chocolate chips 20g

A chocolate version from the Taiwanese Castella cake that got over 33 million views. With this recipe, you can make it easier than the previous Taiwanese Castella cake. Try to make a very moist and soft chocolate castella cake!

Taiwanese Castella Cake Recipe 33 million views！
https://youtu.be/840D3AcTmcM

SUBSCRIBE➢ https://bit.ly/2Re4VzS
Please give me a thumbs up👍 or comment if you like the video. It'll help motivate me!

Please follow me on Instagram.
➢https://www.instagram.com/emojoiecuisine


＊＊＊Instructions is explained in the subtitles［cc］＊＊＊
➢18cm square cake mold
45g 52-58% black chocolate
70g unsalted butter * vegetable oil is also ok
70g milk
100g flour
15g cocoa powder
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
100g sugar
A pinch of salt
10g cornstarch or potato starch
25g chocolate chips
Bake in the oven with hot water at 150°C for 65-70 minutes


--------- Amount for other molds-----------
➢18cm round cake mold or 15cm square mold
30g 52-58% black chocolate
45g unsalted butter
45g milk
65g flour
10g cocoa powder
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
65g sugar
A pinch of salt
6g cornstarch or potato starch
15g chocolate chips
Bake in the oven with hot water at 150°C for 45 - 50 minutes

➢15cm round cake pan
Divide all the ingredients in half.
Bake in the oven with hot water at 150℃ for 40 - 45 minutes.

➢18cm Pound Cake Mold
Cut all the ingredients into 1/3.
Bake in the oven with hot water at 150℃ for 30 - 35 minutes.

➢24cm Square Cake Mold
Fill all ingredients 1.7 times.
Bake in the oven with hot water at 150℃ for 80 - 90 minutes.


* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631

#taiwanesecastella　#chocolatecake　#taiwanesecastellachocolatecake
---------------------------------------------
Please refrain from uploading the video to other SNS without permission, as this is a violation of "YouTube Fair Use".

今回ご紹介するスイーツは、水色とピンクのクリームがカラフル！
そして、さくらんぼをのせてかわいく仕上げました♪
チョコチップマフィンの中にマーマレードジャムが入っていて、柑橘系の香りが口いっぱいに広がってとっても美味しいですよ♡
映えること間違いなし！ぜひ作ってみてくださいね。

さくらんぼのチョコチップマフィン
6個分

材料：
■チョコチップマフィン
無塩バター　80g
砂糖　70g
溶き卵　2個分
牛乳　50ml
マーマレードジャム　80g
A薄力粉　120g
Aココアパウダー　30g
Aベーキングパウダー　大さじ1/2
チョコチップ　60g

■カラフルクリーム
生クリーム　200ml
砂糖　大さじ1
かき氷シロップ（青・赤）各大さじ2

アラザン　適量
さくらんぼ　6個

作り方：
1.オーブンを170℃に温める。マフィン型に紙カップを敷く。

2.室温で柔らかくしたバター、砂糖をボウルに入れ、泡立て器で白っぽくなるまで混ぜる。溶いた卵を少しずつ加えてよく混ぜる。牛乳、マーマレードジャムも加えて混ぜる。

3.粉ふるいにAを合わせて混ぜ、(2)に一気に振るい入れる。ゴムベラで切るようにサックリと混ぜる。まだ粉っぽさが残っているうちにチョコチップを加えて混ぜる。

4.(3)を(1)の型に7分目くらいまで等分に入れ、オーブンで20分焼く。竹串を刺して生地がついてこなければ型から取り出して冷ます。

5.カラフルクリームを作る。別のボウルに生クリームを入れて泡立て器で5分立てまで泡立て砂糖を加えてさらに泡立てる。1/3の量を取り出しかき氷シロップの赤、残りに青のかき氷シロップを加えて混ぜる。

6.絞り袋に(5)のクリームを入れて(4)のカップケーキに絞り、アラザンをちらし、さくらんぼをのせて完成！

===

Chocolate Cherry Cupcakes
Servings: 6

INGREDIENTS
◆Chocolate cupcakes
80g unsalted butter (at room temperature)
70g sugar
2 beaten eggs
50ml milk
80g marmalade
A
120g flour
30g cocoa powder
1/2 tablespoon baking powder

60g chocolate chips

◆Colorful cream
200ml heavy cream
1 tablespoon sugar
2 tablespoons syrup (2 tablespoons each for red and blue syrup)

Some silver dragees
6 cherries

PREPARATION
1. Preheat the oven to 170°C (338°F). Line a cupcake pan with cupcake liners.

2. Whisk butter and sugar in a bowl until smooth. Add beaten eggs (little by little) and mix well. Add milk and marmalade, mix well.

3. Put all ingredients A in a sifter. Sift into the bowl (2). Fold the batter with a rubber spatula. Add chocolate chips.

4. Spoon the batter into the cupcake liners. Fill each liner about 2/3 full. Bake in the oven for 20 minutes. Insert a toothpick into the middle of the cupcake. When it comes out clean, remove cupcakes from the pan. Let them cool.

5. For colorful cream: Whip heavy cream in a bowl to medium peaks. Add sugar and whip to stiff peaks. Divide the whipped cream into 3 separate bowls. Add red syrup into one bowl, blue to another. Keep the other white.

6. Put all 3 different colored cream (5) into a piping bag. Squeeze the cream onto the cupcakes. Sprinkle some silver dragées. Tom them with a cherry.

7. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

It's getting hotter! Summer of MosoGourmet, Summer of Watermelon! I made watermelon ice cream using whole watermelon.It tastes so refreshing that you can eat as much as you want.
*Recipe* (for one 16cm diameter watermelon)
1.Cut off the bottom of the watermelon and scrape out the contents.
2.Remove the seeds and freeze in a storage bag.If you freeze the watermelon while kneading and loosening it, it will be easier to mix afterwards.Wrap the rind in plastic wrap and store in the refrigerator.
3.Mix 750g of frozen watermelon, 300ml of fresh cream and 30g of condensed milk with a hand blender or food processor.I divided the mixture into two parts because it was a lot.
4.Add 18g of chocolate chips and mix.
5.Pour the ice cream into the crust, cover the crust, and freeze.
6. It's done. I wondered if I could cut it.It's a bit slippery, so be careful when cutting. When the rind became soft to some extent, it was cut with a normal kitchen knife. Please cut it like a watermelon.

暑くなってきました！妄想グルメの夏、スイカの夏！スイカを丸ごと使ったスイカアイスを作りました。さっぱりとした お味でいくらでも食べられちゃいます。食べすぎて腹壊すなよ、歯磨けよ、風邪引くなよ、また来週！
*レシピ*（直径 16cmのスイカ1個分）
１．スイカの底を切り落とし、中身をかき出す。
２．種を取り除き、保存袋に入れ冷凍する。途中、揉みほぐしながら冷凍すると この後、混ぜやすい。皮はラップに包んで冷蔵庫で保存しておく。
３．冷凍したスイカ 750g、生クリーム 300ml、練乳 30gをハンドブレンダーやフードプロセッサーで混ぜ合わせる。量が多かったので2回に分けて混ぜました。
４．チョコチップ 18gを加え混ぜる。
５．皮にアイスを入れ、皮の蓋をし冷凍する。
６．でけた。コレ切れんのかしら？と不安になりながら切り分ける。ぐらぐらツルツルするから気をつけて切ってね。皮がある程度柔らかくなれば普通の包丁で切れました。スイカらしく切り分けて、いただきます。

#watermelon #icecream #西瓜 #スイカ #アイスクリーム #satisfying