Giovanni's Brooklyn Bagels, Emerald Isle NC
Come learn the secrets of Emerald Isle's best bagel shop!
Kendal Mint Cake Recipe | Traditional British Food
Do you know how to make Kendal mint cake? Kendal mint cake originates from Kendal in Cumbria, England. It is popular among climbers and mountaineers as a source of energy due to its sugar content. Make this wonderful treat in just 3 simple steps!
What you will need:
✨ 500g granulated sugar
✨ 150ml milk
✨ 1/3 tsp peppermint essence
✨ Butter for greasing
✨ Ice-cold water
✨ Melted chocolate (optional)
⏲️TIMECODES⏲️
0:00 - Intro
0:29 - Step 1 - combine the sugar and milk
1:06 - Step 2 - test the mixture
1:34 - Step 3 - put mixture into greased pan
1:54 - Step 4 - coat in chocolate (optional)
2:19 - Kendal mint cake taste test
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How to make Orange tart of the sun Orange tea jelly tart
| Jelly & chocolate tart series |
Jiggly Watermelon Jelly Tart Cake
Chocolate & Banana Jelly Tart Cake
Forget-me-not Chocolate & Jelly Tart
Honeycomb Honey & Lemon Jelly Tart cake
herry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart-
Emerald marine Chocolate mint tart
Cacao! ∴∵ゞ(´ω`*) ♪
This time it is a jelly tart cake made of oranges as the sun.
The orange confit is a simplified version, so it remains a little soft and juicy.
The color of the video is lighter in blue, so the color is slightly different from the photo slides.
0:00 Introduction of solar orange tit
0:26 Orange onfi
3:34 Tarte Chocolat
7:22 Ganache
8:30 Arrange the oranges as the sun
9:38 Orange Tea Jelly
12:09 Completed
12:29 Tasting
13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate)
[book]Chocolate cacao recipe book on sale！
I will teach you the most politely in the world! Chocolate Sweets Book
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[ Ingredients and recipe ]
Orange confit - (simplified version)
Orange: 5 pieces
Water: 600g
A - granulated sugar: 300g
B - granulated sugar: 300g
1. Wash the oranges well
2. Poke holes with toothpicks, etc.
3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes
4. Expose the oranges to cold water
5.3-4 Repeat it again
6. Slice the oranges into 5mm rounds
7. Boil water in a pot or frying pan, etc., and melt A
8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes
9. Turn off the heat and let it cool for at least 8 hours
10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes.
11. Turn off the heat and leave it again for about 8 hours
12. Put out the oranges and bring the syrup to a boil and reduce it slightly
13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours
Repeat about 14.12-13 twice
15. Place it on the net to dry for one day
[Tarts (tart shaped 20 cm) ]
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole eggs
3. put the beaten eggs in several batches into 1
4. divide the sprinkled A twice into three
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours
6. butter the mold and place it in the refrigerator
7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes
8. preheat the oven over a tart stone and bake for 35 minutes at 160°C
9. coat the inside of the tart with egg yolk
10. preheat and bake for 5 minutes at 140°C
[Ganache]
Sweet 56%: 125g
Fresh cream 42%: 50 g
1. chop up the chocolate
2. boil the cream and emulsify it with chocolate
[Orange Tea Jelly - Orange Tea Jelly]
A-agar: 18g
A-granulated: 50g
Water: 600g
B - Tea Pack: 2
B - Orange slices: 5 slices
Orange Curacao: 15 ml
1. Mix A
2. Bring the water to a boil over the heat, add B and bring to a boil
3. Put A into the hot water and turn off the heat to boil again while melting
4. Mix in the orange curacao
5.Pour into the tart when it reaches about 34°C
Silicorn spatula
A small five virtues (placed on the gas stove)
Microwave Oven
Panasonic NE-BS801 (discontinued)
De Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser pointing function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#orange
#tart
#sun
#ChocolateCacao
Key Lime Pie by Cap’n Willis in Emerald Isle
#foodblogger #foodlover #foodies #yummyfood ##dessert #desserts #pie #keylimepie #travelfood #northcarolina #outerbanks #familytime
I attempted that crazy KOI POND MOUSSE CAKE // RECIPE REVIEW //
Hello friends! If you like these crazy cooking videos, consider buying me a coffee :D
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Hello friends!
Today non chefs we are going to be attempting this INSAANNEE
KOI POND MOUSSE CAKE X.X
This recipe, is different to most recipe reviews I do.
There is no disguise or misunderstanding with the effort and patience required
to make this koi pond cake!
Petrichoro herself states, serval times, how tedious the details are.
Even at the end of the tutorial; she states, and I quote:
is it worth it? I'm not sure, I'm numb at this point
so.. Lets give it a go! :D
How hard is it for a non chef?
Can we make it with substitutes and lack of equipment?
Will it taste any good?
if we succeed at all...?!?!
LETS find out!
xx
~~
As someone who loves cooking and baking ( but is.. amateur.. at best )
I found that the internet has A LOT of recipes, some good, some bad.. Some cray craaaay.
And I'm here to test em, taste em, and see what's good !
What's worth making, how easily it is made by an amateur and at what cost!
Whether you are a cook or never have before, comment your thoughts, your expertise or whether you will try it yourself!
So all of us can learn together and become not a chef friends :3
SUBSCRIBE for MORE Recipe Reviews!
COMMENT!! ANY RECIPES you want me to try!
Have you made it before?
Will you give it a go??
~~~
- My instaaaaaa's -
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@laura_daniielle ( personal )
............
KOI POND MOUSSE CAKE BY PETRICHORO
............
Muuusic credits:
Holiday by lukrembo
Blues in F (jazz) : Backing Track
SHORT EPIC MUSIC by
Lukas Heldak
The footage and images featured in the video has been used
in accordance with Fair Use Policy for the purposes of review, commentary, criticism and parody.
All rights and credits go to their respective owners.
#lauraisnotachef #koipondmoussecake #recipereview
Capybara Hot Spring Cheesecake No Oven
Please turn on CC for detailed instructions
Important Note: Please consume nerikiri sweets by the next day after they are made. Always store them in the fridge. If you have leftover cake, you can remove the nerikiri pieces and consume them first.
Originally, I added a panna cotta layer but omitted it here. If you would like it, please make only half of the cheesecake recipe. To make panna cotta, heat 170ml milk in a measuring cup. Add 40g sugar and mix. Dissolve 4g gelatin in 50ml hot water and add to milk mixture. Add 110ml fresh cream and blue food color if you like. Then pour onto cheesecake layer and refrigerate until set.
Ingredients for 1 cake (6 / 15cm diameter)
Cheesecake
90g digestive biscuits (~9 biscuits)
50g melted butter (~3 1/2 tbsp)
250g cream cheese (1 block)
85g sugar (~7 tbsp)
6g gelatin (~2 tsp), 60ml hot water (~1/4 cup)
200ml whipping cream (~3/4 cup + 1 tbsp)
10g ground black sesame (~2 tbsp)
blue food color
White Bean Paste - you can half this recipe if you only want enough bean paste to make the cake. I like to make a lot and freeze it because it is so time consuming to make. Alternatively if you can find pre-made white bean paste (shiroan), you can use that.
300g dried navy beans
150g sugar (~3/4 cup)
Nerikiri (thank you to decocookie, I learned how to make it from her tutorial) Please watch her video if you need further guidance
300g prepared white bean paste
15g mochiko (1 1/2 tbsp), 25ml water (~1 1/2 tbsp)
food color (orange, brown, black)
ground black sesame for grey nerikiri
Water Jelly
4g gelatin (~1 1/2 tsp), 35ml hot water (~2 1/2 tbsp)
125ml hot water (~1/2 cup)
12g sugar (1 tbsp)
blue food color
材料（ケーキ型 15cm)
チーズケーキ
ビスケット 90g
バター 50g
クリームチーズ 250g
砂糖 85g
ゼラチン 6g、お湯 60ml
生クリーム 200ml
黒すりごま 10g
食用色素（青）
白あん
白インゲン豆 300g
砂糖 150g
ねりきり
白あん 300g
もち米粉 15g、お水 25ml
食用色素（青、茶、オレンジ、黒）
黒すりごま
ゼリー
ゼラチン 4g、お湯 35ml
お湯 125ml
砂糖 12g
食用色素（青）