關於 what are the 10 baking ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

It's what's good Wednesday! Time for another recipe drop. Introducing our baked, stuffed crab shell recipe (cua nhồi thịt và phô mai) 🦀 🦀 🦀

We are doing a 4-part series with Tony Chacheres to deliver a new recipe every month. This month we are doing the savory, ooey-gooey, very cheesy baked crab shells. Drop us a comment below on what you would like to see next.

In case you missed it last time, check out our August post of the fried shrimp and pork puffs recipe. It’s also posted on Tony Chachere's page and website so head on over for other awesome goodness. Thanks for tuning in!
—————————
VHC baked crab shells (cua nhồi thịt và phô mai)
——
Yield 10 stuffed crab shells
——
Ingredients for filling:
• 8 oz imitation crab or real crab meat (sliced or shredded)
• 1/2 lb ground pork
• 1/4 cup diced yellow onion
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp Tony Chachere’s creaole seasoning
•1/2 tbsp olive oil
• 2 oz soften cream cheese
• 1/2 cup freshly shredded parmesan cheese
————————
Extra Ingredients:
• 10 small-medium cleaned blue crab shells
• Extra parmesan cheese to sprinkle on top
—————————
Other/Tools:
• Baking sheet
• Aluminum foil
• Spoon
—————————
Steps:
1. Mix all ingredients listed under filling in a mixing bowl. Mix well so that all ingredients are combined.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with aluminum foil.
4. Fill each blue crab shell with the filling. Don’t fill it over the top of the shell.
5. Place the shells on the baking sheet. Bake for 25 minutes.
6. Take the baking sheet out and sprinkle the extra cheese on top. Return it back to the oven for
another 5 minutes or until the cheese is melted.
7. Optional: add sliced green onions or chopped cilantro on top.
8. Serve immediately. Enjoy!
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#bluecrab #crabs #recipeshare #recipesharing #seafood #easyrecipes #cookathome #bonappetit #feedme #seafoodlover #tonychacheres #stuffedcrab #viethomecooking #vietnamesefood #vietfood #ngonqua #dailyfoodfeed #Foodphotography #homecooking #asianfood #homemadefood #asiancuisine #foodstyling #foodie #foodblogger #nolafood #foodoftheday #seafoodrecipes #feedme #dinnerideas

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3 Bahan je boleh buat kek sedap gila yg sgt mabelessss..

BAHAN-BAHAN

120g Tatura Cream Cheese
120g Susu Pekat Manis
3 Biji telur gred B

*Sukatan ini boleh dapat dalam 1 loyang kecil saja. Sesuai untuk anda yang first time nak try buat. Kalau rasa nak kek yang lebih besar, boleh gandakan sukatan ya.

CARA-CARA

Dah sedia dengan bahan-bahan? Ini langkahnya.

1. Pukul Cream Cheese Dan Susu Pekat

Mula-mula, pukul cream cheese dan susu pekat sampai berkrim dan tak berketul. Kalau nak kurang manis boleh kurangkan susu pekat ya.

Nak pukul gunakan mixer boleh, nak gunakan blender pun boleh.

2. Asingkan Telur Putih & Pukul

Seterusnya, asingkan telur putih dan telur kuning.

Ambil telur putih dan pukul sampai teksturnya berkrim (meringue).

3. Masukkan Telur Kuning Dalam Adunan Cream Cheese

Telur kuningnya pula jangan dibuang. Masukkan ke dalam adunan cream cheese yang telah dipukul bersama susu pekat tadi.

4. Campurkan Semua Bahan

Sekarang kita campurkan kesemua adunan yang di atas tadi sehingga sebati. Kaupkan saja guna senduk.

5. Tuang Dalam Loyang

Tuangkan adunan ini ke dalam loyang yang dah dilapik dengan baking paper. Kalau tak ada, boleh guna kertas buku biasa yang kosong.

6. Bakar

Panaskan oven dengan suhu 150 darjah selama 10 minit. Bakar secara water bath (isi loyang dalam bekas berisi air, macam dalam gambar di bawah).

Letak air dalam loyang bawah, agak-agak dalam setengah loyang saja. Jangan sampai melimpah bila kita letak loyang kek tu. Masa panaskan oven, air tu akan mendidih.

Cara bakar secara ‘waterbath’.

Bakar pada 160 darjah untuk 30 minit pertama dengan api atas bawah.

Rendahkan suhu pada 150 darjah untuk 25 minit seterusnya atau sehingga masak.

Kadang-kadang ikut oven juga, suhu mungkin berbeza. Jadi kalau nak pastikan sama ada dah masak atau belum, boleh cucuk dengan lidi dan tengok sama ada teksturnya masih melekat atau tak.

7. Sejukkan

Bila dah masak, biarkan 15 minit dalam oven dan barulah keluarkan ya. Pintu oven tu bukakan sedikit.

8. Topping

Akhir sekali, bolehlah letak topping ikut kegemaran anda. Makan saja pun dah sedap.

Yang ini saya gunakan parutan keju cheddar. Kalau nak cairkan parutan keju pada topping tu, boleh masukkan kejap dalam oven.

MEMANG GEBU & LEMBUT!

Beginilah hasilnya, memang gebu dan lembut. Kalau buat topping dengan parutan keju yang dibakar macam di atas, terasa kerangupannya pada bahagian luar. Kombinasi yang lazat!

Tak susah mana pun nak buat cheese cake kan?

Selamat mencuba 😍😍😍

Kredit to : Nurul Ain Ridzwan
Only 3 Ingredients can be made as a cake that is really delicious..

MATERIALS-MATERIALS

120 g Tatura Cream Cheese
120 g of Sweet Stick Milk
3 eggs grade B eggs

* This measure can be obtained in just 1 small brass. Suitable for you who want to try doing this for the first time. If you want a bigger cake, you can multiply the measure.

THE WAYS

Ready for the ingredients? Here are the steps.

1. Hit Cream Cheese And Thick Milk

First, hit cream cheese and condensed milk until creamy and didn't have a piece. If you want less sweetness, please reduce condensed milk.

If you want to hit using a mixer, you can even use a blender.

2. Separate White Eggs & Hit

Next, separate egg whites and egg yolks.

Take the egg white and hit until the texture is creamy (meringue).

3. Put Yellow Eggs In The Cream Cheese Mix

Don't throw away the yellow eggs. Put it into the cream cheese mix that was beaten with condensed milk just now.

4. Mix All Ingredients

Now we mix all the mixes above just now until it's mixed. Just put it on a spoon.

5. Pour In The Brass

Pour the mix into the brass that has been covered with baking paper. If you don't have it, you can use the empty normal book paper.

6. Burn it

Heat the oven with 150 degrees for 10 minutes. Burn it in a water bath (fill the brass in the water container, as in the picture below).

Put water in the lower brass, just about half the brass. Don't overflow when we put the cake brass. When heat the oven, the water will boil.

How to burn 'waterbath'.

Burn at 160 degrees for the first 30 minutes with fire up and down.

Lower the temperature to 150 degrees for the next 25 minutes or until cooking.

Sometimes in the oven too, temperatures may be different. So if you want to make sure whether it's cooked or not, you can poke it with sticks and see if the texture is still attached or not.

7. Cool down

When it's cooked, let it be 15 minutes in the oven and then it's out. Open the oven door a little.

8. Topping

Finally, you can put toppings according to your favorite. It's already delicious to eat.

This one I use cheddar cheese grater. If you want to put the cheese scar on the topping, you can put it in the oven.

REALLY FLUFFY & SOFT!

This is the result, it's fluffy and soft. If you topped with a cheese scar that's baked like above, the shell feels like the outside. What a delicious combination!

It's not difficult to make cheese cake, right?

Good luck trying 😍😍😍

Credit to: Nurul Ain RidzwanTranslated

Resepi apam pandan coklat gebu

Bahan-bahan:

Tepung blue key/tepung gandum+1sk baking powder (pilih salah satu) 2 cawan
Santan kara 1 kotak 250ml
Gula 1 cawan
Ovellete 1sd
Telur 4 biji
1sk pewarna hijau
1sk esen pandan/Pes pandan
1sb serbuk koko

Teknik:

Pukul telur, gula Dan Ovellete dalam mixer hingga gebu bertukar warna Putih kira dah betul gebu ye. Kemudian masukkan tepung Dan santan berselang seli.. Mix sampai semua bahan sebati Dan gebu.

Bahagikan adunan kepada 2 bekas berasingan. Buat perasa pandan campur lah pewarna hijau Dan esen atau Pes pandan, gaul sebati. 1 adunan lg campur serbuk koko, gaul sebati..

Acuan boleh guna lompang atau seri ayu.. Sapu minyak dulu pada acuan ye.. Mudah nk keluar kn lepas siap kukus nanti.

CARA sy hanya guna sudu letak adunan pandan dan coklat berlapis.. Ikut lah korang nk paip ke mcm mna..

Kukus adunan ni guna api sederhana shj. Selama 10 minit shj OK. Jgn lebih masa!! 👋
Pastikan penutup kukus Di balut kain dulu supaya air wap tak menitis atas apam.. Nnti hodoh plk apam 😂😂

Selamat mencuba👌👌

kredit: fatin bakery
Fluffy chocolate pandan recipe

Ingredients:

Blue key flour / wheat flour+ 1 sk baking powder (choose one) 2 cups
Coconut milk 1 box 250 ml
Sugar 1 cup
Ovellete 1 sd
Eggs 4 pieces
1 sk green dye
1 SK Pandan Essence / Pes Pandan
1 sb cocoa powder

Technique:

Hit the egg, sugar and Ovellete in the mixer until fluffy to change white color, it's really fluffy. Then insert flour and coconut milk with seli.. Mix until all the ingredients are seated and fluffy.

Divide the mix into 2 separate containers. Make pandan flavour mixed with green color and essence or pandan Pes, wholesale. 1 more mix of cocoa powder, slang..

You can use lompang or seri ayu.. Apply oil first on the mold.. Easy to get out after steamed later.

My way is only using spoon to put pandan and chocolate layered mix.. Follow what do you guys want to pipe..

Steam this mix using simple fire only. For 10 minutes only OK. Don't over time!! 👋
Make sure the steam cover is wrapped in the clothes first so that the steam water will not be drowned over the apam.. Later ugly will be okay 😂😂

Good luck trying 👌👌

credit: fatin bakeryTranslated

カヌレの型は、ずっと欲しかったけどけっこうお高い。いつもこの動画で使ったクグロフ型を使ってカヌレを作って楽しんでいました。（ https://youtu.be/JqCU6YOvdCo ）
そんな時に知った100円ショップの情報。たった100円でカヌレの型が買えるなんて！夢みたい！とセリアのシリコーンモールド カヌレ型をずっと探していました。そして、この度、やっとやっと入手することができました！
ずいぶん長いこと探していたセリアのシリコーンモールド カヌレ型だったので、迷いなく4個を即買い。
しかしここで問題が発生。家に帰ってパッケージの裏を見てみたら、そこには衝撃の事実が！
なんと『耐熱温度以下であっても20分以内で使用してください』との説明書き。カヌレって1時間連続加熱がほぼ常識。これどうすりゃいいのよ！と考えて、苦肉の方法で焼成しています。焼き、腰折れ、色々と改善の余地ありなのですが、材料は16個分ぴったりの卵液量で、しかも卵黄1個で作れるように調整しました。焼き菓子と蝉の声のアンバランスもお楽しみください。
*レシピ*（3.5 ✕ H3.5センチのミニカヌレ16個/400ml分）
薄力粉：70g
Mサイズの卵の卵黄：1個分
グラニュー糖：115g
牛乳：250g
ラム酒：10g
バニラオイル：3振り
無塩バター（型に塗る用）：適量

１．薄力粉 70gをフルっておく。
２．ボウルに卵黄 1個分（Mサイズの卵の卵黄 20g）を溶く。
３．グラニュー糖 115gを入れ混ぜる。
４．60℃に温めた牛乳 250gを（3）に少し加え混ぜる。
５．（1）を加え混ぜる。混ぜすぎないこと。
６．（4）の残りの牛乳を加え混ぜる。
７．ラム酒 10gとバニラオイル 3振り加え混ぜる。
８．アミで濾す。
９．冷蔵庫で12〜24時間休ませる。

１０．卵液を冷蔵庫から出し、1時間ほどおき、常温にしておく。
１１．カヌレ型に無塩バターをちょっと多めに塗り、冷蔵庫に入れておく。
１２．オーブンは220℃にしっかり予熱しておく。
１３．（10）の常温にした卵液を静かに底から混ぜる。
１４．（11）の型に流し入れる。
１５．220℃に予熱したオーブンで20分焼く。
１６．一旦取り出し3分待つ。
１７．再び、220℃に予熱しておいたオーブンに入れ、170℃に変更し20分焼く。
１８．再び、一旦取り出し3分待つ。
１９．再び、170℃に予熱したオーブンで20分焼く。
２０．オーブンから取り出し、型のまま10分おく。
２１．網に取り出す。
２２．でけた。
オーブン温度を
220℃を230℃に　170℃を180℃に上げ、もっとカリカリに焼けるように再挑戦したいです。
改善の余地ありだけど、家族がおいしいと言ってくれたからよし。しかし、このカヌレ型かわいい。ゼリーやチョコレートにも使いたいわ。

#Seria #カヌレ型 #カヌレ #作り方

I've always wanted a canelé mold, but they are quite expensive. I always enjoyed making cannulae using the kouglof mold used in this video. ( https://youtu.be/JqCU6YOvdCo )
That's when I learned about a 100 yen shop information. How can you buy a canelé mold for only 100 yen? It's like a dream! I've been looking for the Seria Silicone Canele molds for a long time. And now I've finally, finally got one!
I've been looking for these molds for a long time, so I bought 4 of them right away without hesitation.

But here's the problem. When I got home and looked at the back of the package, I found a shocking fact! It said, "Please use within 20 minutes even if the temperature is below the heat resistant temperature." It's almost common knowledge that canelés should be heated continuously for an hour. I thought to myself, "What am I supposed to do?"
Thinking that, somehow I managed to bake it.
There is a lot of room for improvement in the baking process, but I have adjusted the ingredients so that I can make 16 canelés with exactly the right amount of egg liquid, and only one egg yolk.
Please enjoy the imbalance between the baked goods and the cicadas' voices.

* Recipe * (3.5 ✕ H3.5 cm mini canelés 16 pieces / 400 ml)
Cake flour: 70g
Egg yolk of M size egg: 1
Granulated sugar: 115g
Milk: 250g
Rum: 10g
Vanilla oil: 3 shakes
Unsalted butter (for applying to mold): Appropriate amount

1.Sift 70g of cake flour.
2.In a bowl, beat the yolk of one egg (20g of yolk from a medium egg).
3.Mix in 115g of granulated sugar.
4.Add a little from 250g of warmed milk (60℃) to (3) and mix.
5.Add (1) and mix. Do not mix too much.
6.Add the remaining milk from (4) and mix.
7.Add 10g of rum and 3 shakes of vanilla oil.
8.Strain through a mesh.
9.Let it rest in the refrigerator for 12 to 24 hours.

10.Remove the egg mixture from the refrigerator and allow it to come to room temperature for about an hour.
11.Grease a canelé mold with a little more unsalted butter and put it in the refrigerator.
12.Preheat the oven to 220℃.
13.Gently mix the egg liquid at room temperature in (10) from the bottom.
14.Pour the mixture into the mold of (11).
15.Bake in a preheated oven at 220℃ for 20 minutes.
16.Take it out and wait 3 minutes.
17.Place in the preheated oven again at 220℃, change the temperature to 170℃, and bake for 20 minutes.
18.Take it out again and wait for 3 minutes.
19.Bake again in a preheated oven at 170℃ for 20 minutes.
20.Remove from the oven and leave the mold for 10 minutes.
21.Take it out to the net.
22.It's done.

I'd like to try again to raise the oven temperature from 220°C to 230°C and from 170°C to 180°C, so that it bakes more crispy. There's room for improvement, but my family said it was delicious, so that's good. By the way, these cannelé molds are cute. I want to use them for jelly and chocolate.

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You only need 20 ingredients for all these recipes!! They are absolutely flavourful, simple to prep and wholesome!! I've used healthier cooking methods such as light stir-frying, baking, steaming and boiling. Try them out and let me know which is your favourite dish in the comments below!

BREAKFAST - Mushroom Egg Muffins (6 muffins)
1) 6 Eggs - 468cals
2) 1/2 Red Bell Pepper, diced
3) 1/4 cup Mushroom, diced
4) 1/2 can of Tuna
5) 1/2 tsp. Cajun Seasoning
6) Salt & Pepper to taste
Per Egg Muffin - 94Cals


LUNCH - Asian Salmon Stir Fry (serves 2)
1) 1 Salmon Fillet, cut into cubes
2) 1/2 cup Green Beans, trimmed & sliced
3) 1 cup Mushrooms, sliced
4) 2 garlic Cloves, minced
5) 1 tbsp. Soy Sauce, divided
6) 1 tsp. Sesame Oil
7) Spring Onions, chopped

Soba Noodles & Edamame Salad (Serves 2)
1) 90g uncooked soba noodles
2) 1/4 cup Edamame, unshelled
3) 1/2 tbsp. Sesame Seeds
4) 1 tsp. Sesame Oil
5) 1 tsp. Chilli Flakes
6) Spring Onions

TOTAL LUNCH CALORIES - 470Cals


DINNER - Steamed Soy Ginger Barramundi (serves 2)
1) 1 Barramundi Fillet (about 12oz), or other white fish of your choice
2) 1/4 cup Ginger, finely sliced
3) 1/4 cup Spring Onions, sliced
4) 2 Small Chillies, chopped
5) 1 tsp. Sesame Oil
6) 1 tsp. Soy Sauce

Stir-Fried Mixed Vegetables (serves 3)
1) 1 Head Broccoli, cut into florets
2) 1 Carrot, thinly sliced
3) 1/2 Red Bell Pepper, sliced
4) 2 Garlic Cloves
5) 1/2 tsp. Sesame Oil
6) 1/2 tsp. Soy Sauce
7) 1/2 tsp. Chili flakes

Total Dinner Calories (including 1 bowl of white rice) - 500Cals

_

This Thai Style Mango Crispy Chicken is not exactly what you'll find in Thailand but we can assure you that it's really yummy. Remember to make the sauce and the salad really cold before spreading them over the air fried crispy chicken then serve. This crispy chicken recipe is really yummy and very easy to prepare. If you do not have an airfryer, you can also deep-fry the chicken as usual over the stove. You can also try baking the chicken in an oven. You can use the same temperature but adjust the baking time accordingly. If you're using an oven, remember to preheat the oven for at least 20 mins before baking.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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xoxo
Jamie
on behalf of Spice N’ Pans

Air Fried Thai Style Mango Crispy Chicken
ingredients
Serve 2 - 3 pax
————
Marinated chicken - marinate for at least 30 minutes
————
1 boneless chicken thigh (~220g)
1 teaspoon salt
A few dashes of white pepper
1 tablespoon ginger juice
1/2 egg white
1 tablespoon cornflour

Before you airfry the chicken, coat it generously with some cornflour.
Rest it for 10 minutes first then brush or spray some oil on the chicken before you air fry it.
Air fry the chicken at 180C (356F) for 20 minutes first. Then flip the chicken to the other side and air fry for another 20 minutes at 200C (392F).
Once the chicken is done, rest it for a while before cutting it up. This will help to lock the juice of the chicken.

Sauce
————
80g mango (puree)
1.5 tablespoons tomato ketchup
1 tablespoon sweet chilli sauce
1/4 salt
1 tablespoon vinegar or apple cider
1 red chilli (deseeded and julienned)
1/4 Japanese cucumber (deseeded and julienned) You can also use regular cucumber.
1/2 green or ripe mango (julienned)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Sweet chilli sauce https://amzn.to/2EAbuIl

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Philips Air Fryer https://amzn.to/3hurytV
Ninja Air Fryer https://amzn.to/31ptspY
-------------

Filming equipment:
iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system
Get in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r
Get from Amazon: https://amzn.to/2NILqMR

Fujifilm X-T200 Mirrorless Digital Camera:
https://amzn.to/2D5mLju
-------------
If you like this recipe, you might like these too:

Air Fried Sesame Chicken - CRISPIER than Deep-Fried 气炸香脆芝麻鸡球 Chinese Crispy Chicken Airfryer Recipe
https://youtu.be/bhJnXYyudH4

Simplified Airfryer Recipe • Chinese Roast Chicken 五香烤鸡 Perfect Roasted Chicken! Oven Friendly
https://youtu.be/4yFfJAUjXD8

WHICH IS BETTER? Air Fryer or Oven? Crunchy Wings! Turmeric Fried Chicken Wings
https://youtu.be/DbjKGy0vlNU

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