Search
The street interview video which is the first in Kizuna AI history is UP!
I have investigated the actual state of odour care in Tokyo!
For human beings, now is an important time to care about Body Odour due to the increase in temperature and lots of sweat is produced!...
See More
🇬🇧: And even with 39 of temperature, bronchitis and a cold I'll not stop myself 💪 I worked for a new brand of clothes and two days at Tenoha Milano where I took some nice pictures and calmly met all my fans!! I also did a little speech on stage, announcing my project that will be unveiled in March by my agency! I forgot to ask YOU a lot of questions! For example, what would you like to see? Who heard about the project, what do you think? I had a little time to talk about everything but I hope I've answered your questions satisfactorily during the event❤ Thanks to all those who worried about the temperature, I'm sorry I wasn't fine but I did my best to stay at least upright🥺 Now I'm back in Tokyo and still haven't had the time to rest but better to have a lot of work than not having it! I thank everyone for your support, love AND GIFTS 💝 I HAD TO CLOSE THE SUITCASE WITH MY BUTT.
I hope to see you A.S.A.P. Remember that if you want to see me at some CON in your area / country, you have to contact the organizers advising my contact (yurikotiger@gmail.com <- I don't answer to e-mails that are not for working). Thank you !!
🇯🇵: 熱があっても、風が引いても辞めない！！強く続けるわ💪🏻
イタリアにいた最後の週でブランドのため撮影して、2日間のイベントをやった。前のイベントと違ってゆっくりとユリコタイガーファンミーティングができたからステージでもちょっとだけ話せた。
バンドのプロジェクトを発表してみんなびっくりした。これからどうなるのが楽しみだな。
ファンにもいろんな質問に聞いてみたかったがあまり時間がなくて残念！またsnsで聞いてみるね。
今東京に帰ったけど全く休む時間がなかった。テレビや打ち合わせがいっぱいであまり時差ボケはもう感じてないかもw
仕事ないよりは忙しいことはいいことだな！
イタリアのプレゼントが
ありすぎてお尻で荷物を閉まった。
CHIBI DESIGN BY @natsu_buta
🇮🇹: E anche con 39 di febbre, la bronchite e un raffreddore non ci si ferma mai 💪🏻 Ho lavorato per un nuovo brand e due giornate da Tenoha Milano dove ho potuto scattare delle belle foto e incontrare con calma tutti i miei fans!!
Ho fatto anche un piccolo intervento sul palco, annunciando il mio progetto che verrà svelato a marzo dalla mia agenzia!
Mi sono dimenticata di chiedere a VOI un sacco di domande! Per esempio cosa vorreste vedere?
Chi ha sentito del progetto, cosa ne pensate?
Troppo poco tempo per parlare di tutto ma spero di aver risposto in modo soddisfacente alle vostre domande durante l’evento❤️
Grazie a tutti quelli che si sono preoccupati per la febbre, mi dispiace non essere stata poco bene ma ho fatto il possibile per stare almeno in piedi 🥺
Ora sono tornata a Tokyo e ancora non ho avuto tempo di risposarmi ma meglio avere tanto lavoro che non averlo proprio!
Ringrazio tutti per il vostro supporto, amore E REGALI 💝
HO DOVUTO CHIUDERE LA VALIGIA CON LE CHIAPPE.
Spero di rivedervi presto.
Ricordate che se mi volete vedere a qualche fiera nella vostra zona/paese, contattate gli organizzatori consigliando il mio contatto (yurikotiger@gmail.com <- non rispondo a email che non sono lavorative).
🥰 Grazie!!
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
---------------------------------------------------------------------------------------------
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.
-----------------------------------------------------------------------
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
-----------------------------------------------------------------------
#CarrotCake
#HealthyDessert
#easyRecipes
#カスタードクリーム #パン #しろくま #レシピ #作り方 #Recipe #ASMR #OddlySatisfying
白く焼き上げたパンの中に電子レンジで作れるカスタードクリームを入れた、クマちゃんの形のパンを作ってみました。今回、食べてもらいたい人が決まっていたのでできるだけ可愛らしく作りたかったのですが、いかがでしょう。
*レシピ* 9個分
まずは、カスタードクリームを作ります。
１．コーンスターチ 10gと砂糖 25gを合わせてふるう。
２．１を混ぜあわせ、牛乳 130ccも入れ混ぜる。
３．卵黄 1個分も入れ混ぜ、バニラエッセンスを加える。
４．網で濾す。
５．ラップをふんわり掛け、500wの電子レンジに2分かける。
６．混ぜ合わせる。
７．再度、ラップをふんわり掛け、500wの電子レンジに
今度は2分30秒かける。
８．バター 5gを加え混ぜる。
９．カスタードクリームの表面をピッチリ覆って冷やしておく。
パンを作ります（手でも捏ねられます）
１０．強力粉 200g、塩 3g、きび砂糖（普通の砂糖でもOK）13g、
ドライイースト 3g、生クリーム 13g、牛乳 13g、
水 107gを合わせて捏ねる。
１１．まとまってきたら、小さく切った 無塩バター 13gも入れ、
さらに捏ねる。
１２．ひとまとまりにし、サラダ油を薄く塗ったボウルに入れ
温かい場所で40分ほど一次発酵させる。
１３．2倍ほどに発酵した生地をやさしく拳でガス抜きし
顔 35g✕9個、残りを18等分して耳にする。
（10等分し、9個を顔、1個を18等分して耳にしてもよい）
それぞれを丸めなおし、固く絞った濡れフキンを掛け
15分ベンチタイムをとる。
１４．９を9等分（約16gづつ）に分ける。
１５．１３の顔部分の生地を広げ、１４を包みしっかりととじる。
１６．１３の耳部分の生地を１５に付ける。
１７．１６を1.5倍になるくらいまで温かい場所で二次発酵させる。
１８．焼成。190度に予熱したオーブンを160度に温度を下げて10分、
さらに150度に温度を下げて8分焼く。
焼き色が付き過ぎる場合は、アルミホイルを被せる。
１９．焼きあがったら網の上で冷ます。
２０．ブラックココアパウダーを少量の水で溶いたもので
クマの顔を描く。
２１．できあがり。
*Recipe* For 9 pieces
First of all, make custard cream.
1.Sift 10g cornstarch and 25g sugar.
2.Mix (1) and add 130cc milk.
3.Also Put in 1 egg york and mix. Add vanilla essence.
4.Filter it through a net.
5.Wrap it softly. Place it in a 500w microwave oven for 2 minutes.
6.Mix it.
7.Wrap it again. Place it in a 500w microwave oven for 2 minutes and 30 seconds this time.
8.Add and mix 5g butter.
9.Cover tightly the surface of the custard cream and cool it.
Make Bread (It is possible to knead by hand.)
10.Mix and knead 200g bread flour , 3g salt , 13g millet sugar (or sugar ), 3g dry yeast , 13g fresh cream , 13g milk ,107g water .
11.When the dough was united , also put in 13g salt-free butter which is cut small and knead further.
12.Make it into a bundle. Put it into the bowl coated with vegetable oil thinly. Carry out primary fermentation about 40 minutes at a warm place.
13.Gently with a fist , carry out degassing of the dough which fermented about twice. Make 9 face parts(35g each).
Divide equally the remaining dough into 18 and make them ear parts. Reround each one and hang a wet washcloth that you squeezed firmly , take 15 minutes bench time .
14.Divide equally the cooled custard cream(9)
into nine(about 16g each).
15.Spread the dough of the face part(13). Wrap (14) and bind it tightly .
16.Attach the ears(13) to (15).
17.Carry out secondary fermentation of it at a warm place to the extent that I increase 1.5 times.
18.Firing. Bake for 10 minutes at a lower temperature to 160 ℃ oven preheated to 190 ℃. Bake furthermore
for 8 minutes at a lower temperature to 150 ℃. Put aluminum foil when the baked color is too deep.
19.After baked thoroughly, cool them on a net.
20.Draw a face of a bear in what was beaten with a small amount of water black cocoa powder.
21.And now you're done!
