Sun Under The Sea। নিউ বেভারেজ রেসিপি। ১০০% হালাল।
Sun Under The Sea। নিউ বেভারেজ রেসিপি। ১০০% হালাল।
Sun under the Sea ????
Ingredients:
90 ml Ceres Orange Juice
15 ml Monin Cloudy Lemonade
15 ml Monin Watermelon Syrup
10 ml Blue Curaçao Syrup with 30 ml water mixed
Prepare instruction as shown in the video.
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Maddie's Baking Book Club Month #4: Fable | Stamped Macarons with Bergamot Lavender Tea Ganache
Welcome to the FOURTH month of Maddie's Baking Book Club!
This month we are reading Fable by Adrienne Young.
After the macaron tutorial is finished today, stay tuned for a little book discussion with my friend Marie! Our book discussion does contain spoilers, so if you haven't read the book and don't want to know how it ends STOP WATCHING AFTER THE BAKING PORTION IS DONE!
If you read Fable with Marie and I this month, please feel welcome to post your thoughts in the comments below the video. I would love to know what you thought, and what you agree or disagree with from what Marie and I discussed!
If you are on Instagram, make sure to check out the hashtag #maddiesbakingbookclub to see what others created after reading Fable!
If you have no idea what is going on here and/or want to participate in the future, check out my Book Club Introduction Video here:
Okay, enough chatting! On to the recipes:
Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
True Brown and Pumpkin powdered gel food colorants, Chocolate Brown gel food colorant
Bronze luster dust (I used this one: )
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done. However you can absolutely add it in at the beginning, while you add the dry ingredients, or as you macaronage.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.
Bergamot Lavender Tea Ganache:
Cream #1 125g
Black Tea 10g
Sugar 20g
Brown Sugar 30g
Vanilla Paste 2g, optinoal (I usually use Nielson Massy: )
Lavender extract 1/8 tsp
Cream #2 60g
Cornstarch 16g
White Chocolate 40g (I usually use Callebaut: )
Dulcey Chocolate 60g
Butter 80g (unsalted, room temperature)
Bergamot juice or puree 15g
Heat the first cream, and infuse with the black tea for 5-10 minutes. Strain and re-weigh the cream to make sure you have 125g.
Add the infused cream, sugars, lavender, and vanilla if using to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the white and dulcey chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split! At the very end, emulsify in the bergamot juice.
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Find me on TikTok! @macaronsbymaddie —
YL Essential Oil Flavoring Recipe: Thai Spicy Squid | Sotong Pedas Ala Thai
Episod 20: Thai Spicy Squid (Coriander & Lime Essential Oil Flavoring)
Diinspirasikan daripada resepi instafamous khairulaming dan diolah dengan menggunakan essential oil flavoring ❤️
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✅Bahan-bahan:-
Sotong
Bawang putih
Cili api
Sos ikan / nampla
Sos tiram
Gula perang
Sedikit garam
Jus perahan limau
Tomato
1-2 titis Coriander Essential Oil Flavoring
Beberapa titis Lime Essential Oil Flavoring untuk aroma yang lebih wangi
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✅Nota:-
1. Sukatan dan bahan boleh ubah ikut citarasa masing-masing.
2. Pastikan essential oil dititiskan ke dalam bekas kaca / besi.
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#byemicooks
#aeessentials
#aeessentialsXemiliailime
#younglivingmalaysia
#youngliving
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Resepi & Video oleh
IG: @emiliailime
YT: emiliailime tv
Young Living Essential Oil Flavoring oleh
IG: @aeessentials
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Music: My Summer Love
URL:
Earl Grey Tea Cake With Samantha Seneviratne | NYT Cooking
Get the recipe:
Samantha Seneviratne is in the kitchen studio showing us how to make her extremely popular Earl Grey Tea Cake With Dark Chocolate and Orange Zest. Loose Earl Grey tea is stirred into buttery cake batter, which gives it a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest are added to make this cake extra special.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Trying Every Type Of Citrus | The Big Guide | Epicurious
Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about working with citrus in the kitchen. From the origins of each cultivar to using the right variety for every occasion, Chef Adrienne breaks it all down, giving you the knowledge and confidence needed to unleash your inner fruit ninja.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
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0:00 Introduction
0:19 Navel Orange
0:35 A Brief Note On Crossbreeding
2:05 Moro Blood Orange
3:33 Seville Sour Orange
4:19 A Brief Note On Seeds
5:23 Bergamot
6:53 Citron
8:03 Buddha’s Hand
9:12 Lime
10:43 Lemon
10:57 A Brief Note On Fruit Seasons
12:08 Finger Lime
12:56 Meyer Lemon
14:16 Pomelo
15:13 Red Grapefruit
15:41 A Brief Supreme Tutorial
16:27 Mandarin
17:27 Kishu Mandarin
18:07 Satsuma Mandarin
19:15 Kumquat
20:20 Calamondin
21:44 Conclusion
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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.