關於 1/4 cup flour in grams ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nak cakap terima kasih kepada semua yang sudi share resepi cookies yang sedap ni... Saya try buat 3 jenis cookies dengan pakai bancuhan tepung yang sama..alhamdulillah menjadi 😍
RESEPI 3 JENIS COOKIES ALA FAMOUS AMOS
(pakai 1 bancuhan ja dah boleh dapat 3 jenis cookies)
🍪 Bahan A: Kacau Rata
Semua bahan ini hanya perlu dicampurkan sehingga campurannya cantik & sebati.
* 250 gram Butter
* 1 1/4 cawan brown sugar(sis pakai 1 cwn je)
* 1 sudu kecil esen vanila
* 1 biji telur (kalau gred b pakai 2 biji)
Selesai campur bahan A, masukkan pula bahan B seperti bawah.
🍪Tambahkan Bahan B
* 2 1/2 cawan tepung gandum
* 1/2 cawan tepung jagung
* 1 sudu kecil baking powder
* 1 sudu kecil soda bikarbonat
* 6 sudu besar minyak
🍪Bila dah gaul sebati bahagikan kepada 3 adunan..
1) RED VELVET COOKIES
-letak 2 sudu serbuk koko
-letak pewarna merah (letak sampai warna jadi cantik)
-untuk topping kebiasaannya orang letak white choc chip tapi sis pakai almond nips dgn butterscotch chip (pakai yang mana ada je..😅)
2) CALLEBAUT DARK CHOC COOKIES
-yg just tambahkan topping dia ja callebaut dark choc coin tu dgn nestum..
3) CHOCOLATE ALMOND COOKIES
-letak serbuk koko dalam 4 sudu
-letak topping choc chip, almond nips (tambah ja apa2 yg korang suka ok)😉
Seterusnya....
🍪 Sejukkan Adunan
Bila dah menjadi adunan, masukkan ke dalam peti sejuk sekejap dalam 1jam..
Kemudian....
🍪 Sedia Dibakar
Lepas 1 jam, bolehlah keluarkan adunan dan sedia untuk membakar. Adunannya memang lembik sikit ya.
Masa susun atas loyang, jarakkan jauh sikit antara satu sama lain.
🍪Masukkan Dalam Oven
Bakar 25 minit suhu 150 darjah(oven sis) guna api atas bawah atau ikut kepanasan oven masing-masing.
selamat mencuba 🥰
I want to say thank you to everyone who is willing to share this delicious cookies recipe... I'm trying to make 3 types of cookies by using the same flour mix.. thank God it became 😍
RECIPE OF 3 TYPES OF FAMOUS AMOS COOKIES
(only use 1 mixes can get 3 types of cookies)
🍪 Material A: Stir Up Flat
All these ingredients just need to be mixed until the mix is beautiful & mixed.
* 250 grams of Butter
* 1 1/4 cup brown sugar (I only wear 1 cups)
* 1 small spoons of vanilla esen
* 1 eggs (if grade b wear 2 pieces)
Finished mixed with A material, insert B ingredients as below.
🍪 Add Material B
* 2 1/2 cups of wheat flour
* 1/2 cups of corn flour
* 1 small spoons of baking powder
* 1 small spoons of bicarbonate soda
* 6 tablespoons of oil
🍪 When you're mixed up, divide into 3 mixes..
1) RED VELVET COOKIES
- put 2 spoon of cocoa powder
- put the red dye (put it until the color becomes beautiful)
- for topping usually people put white chocolate chip but sis wear almond nips with butterscotch chip (use whatever you have.. 😅)
2) DARK SHOCK COOKIES CALLEBAUT
- the one who just added his toppings callebaut dark chocolate coin with nestum..
3) CHOCOLATE ALMOND COOKIES
- put cocoa powder in 4 spoon
- put chocolate chip topping, almond nips (add whatever you like ok) 😉
Next....
🍪 Cool down the mix
When it becomes a mix, put it in the fridge for a while in 1 hours..
Then....
🍪 Ready to Burn
After 1 hours, you can remove the mix and be ready to burn. The mix is a little bit of a sissy.
Time to arrange on the brass, distance each other a little longer.
🍪 Put In The Oven
Burn 25 minutes temperature 150 degrees (oven sis) use fire top bottom or follow the heat of the oven.
Good luck trying 🥰Translated

Seri muka gula merah

Bahan2 lapisan bawah:

1 1/2-2 cawan beras pulut
1 1/2 cawan santan cair atau sederhana pekat
( sukat ikut paras pulut )
1 sudu teh garam

Cara2:

Cuci beras pulut dan rendam lebih kurang 4 jam ( saya guna pulut susu )
Sediakan loyang 7 inci,sapu sedikit minyak pada dasar dan keliling loyang,alas dengan plastik
Masukkan semua bahan dalam loyang dan kukus selama 30 minit
Tekankan pulut yang telah masak tadi perlahan-lahan supaya rata dan kemas
Cakar2kan permukaan atas pulut tersebut dengan garpu,ketepikan

Bahan2 lapisan atas:

200 gram gula merah
1/2 cawan air
1 cawan santan pekat
1 biji telur ( saya guna size A )
2 sudu besar tepung jagung
1/4 cawan tepung gandum ( saya tambah 1 sudu besar lagi )
1/2 sudu teh garam

Cara2:

Masak gula melaka bersama 1/2 cawan air sehingga gula larut,tapis dan ketepikan
Sediakan mangkuk,satukan semua bahan kecuali larutan gula merah,kacau rata dengan whisk hingga sebati
Kemudian tuangkan larutan gula merah tadi ke dalam adunan tepung,kacau rata
Pastikan adunan licin dan tiada tepung berketul-ketul
Masakkan adunan tadi di atas api sehingga naik wap sahaja
Tuang adunan ke atas lapisan pulut dan kukus selama 30 minit atau sehingga masak
Sejukkan kuih terlebih dahulu sebelum di potong dengan pisau plastik

# pastikan air kukusan betul2 mendidih dan lap penutup kukusan setiap 5 minit sekali #
Red sugar face series

Bottom layer ingredients:

1 1/2-2 cup of glutinous rice
1 1/2 cups of liquid or moderate coconut milk
(size according to glutinous rice)
1 tsp salt

Ways:

Wash glutinous rice and soak for about 4 hours (I use milk glutinous rice)
Prepare 7 inch grease, apply some oil on the base and around the grease, plastics with plastic
Put all the ingredients in the grease and steam for 30 minutes
Press the glutinous glutinous rice that has been cooked slowly so that it's flat and
Paws the surface of the glutinous rice with a fork, put aside

Top layer ingredients:

200 grams of red sugar
1/2 cup of water
1 cups of coconut milk
1 eggs (I use size A)
2 spoonful of corn flour
1/4 cups of wheat flour (I added 1 more spoonfuls)
1/2 tsp salt

Ways:

Cooked melaka sugar with 1/2 cups of water until sugar solves, filter and set aside
Prepare bowls, put together all the ingredients except for the solution of red sugar, messing with the whisk to the end
Then pour the red sugar solution into the flour mix, messed up the flat
Make sure the mix is smooth and no flour
Cooking the mix on fire until steam only
Pour mix on glutinous glutinous rice and steamed for 30 minutes or until cooking
Cool the cakes first before being cut with a plastic knife

#make sure steamed water properly boils and wipe steam cover every 5 minutes #Translated

驚くほどふるっふるの、メレンゲを抱き込んだチーズケーキ。手作りだからこそ味わえる焼きたてのしゅわしゅわ食感と、冷やしていただくしっとり感。ぜひどちらも楽しんでくださいね！

無限に食べられちゃう！？ふるふるチーズケーキ

23cm丸型：6-8人分
材料：
牛乳 130ml
クリームチーズ 100g
バター 100g
卵黄 8個
薄力粉 60g
コーンスターチ 60g
卵白 13個分
グラニュー糖 130g
いちご 適量
粉糖 適量
1.オーブンは160℃に予熱しておく。型に紙を敷いておく。
2.小鍋に牛乳、クリームチーズ、バターを入れて中火にかけ、泡立て器でよく混ぜ合わせる。なめらかになったら火から降ろして冷ましておく。
3.ボウルに卵黄を入れてよく混ぜ合わせ、粗熱のとれた(1)を少しずつ加えて混ぜる。
4.(3)に薄力粉とコーンスターチをふるい入れ、粉気がなくなるまでよく混ぜる。
5.メレンゲを作る。ボウルに卵白を入れてハンドミキサーで泡立てる。しっかり泡立ったら、グラニュー糖を数回に分けて加えながら泡立てる。
6.ツノが立つくらいまでしっかり泡立てたら、(4)のボウルに1/4量を加えて、気泡をつぶさないようにしてゴムベラで混ぜ合わせる。残りのメレンゲも2回に分けて加え、都度よく混ぜる。
7.紙を敷いた型に(6)を流し入れ、少し高い位置から2、3回落として気泡を抜く。
8.ひとまわり大きい型の底にペーパータオルを敷いて(7)を置く。高さ3cmほどまで湯を注いで、160℃に予熱したオーブンで25分焼く。その後140℃に下げて55分焼く。
9.焼きあがったらそっと型から外し、紙も外す。
10.粉糖をかけ、好みの大きさに切り分けて皿に盛り、いちごを添えたら、完成！

Fluffy Jiggly Japanese Cheesecake
Servings: 6-8

INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!

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可樂滷豬腳Cola-Braised Pork Knuckles
美味關鍵：加可樂滷，豬腳色澤美又香甜
Tasty tip: using cola for braising adds colour as well as a sweet and fragrant flavour to the pork knuckles

材料：
豬腳 1200公克,蔥段 40公克,薑片 40公克,紅辣椒(對切) 2根
Ingredients:
Pork knuckles 1200g
Sliced scallion 40g
Sliced ginger 40g
2 Red chillies (in half)

調味料：
可樂 600㏄,水 600㏄,醬油 200㏄,米酒 100㏄
Seasoning:
Cola 600cc
Water 600cc
Soy sauce 200cc
Rice wine 100cc

作法：
1.將豬腳洗淨後放入滾水中，水滾後再汆燙約2分鐘去雜質，再撈起放入電鍋內鍋中。
2.薑片、豬腳、紅辣椒、蔥段及所有調味料加入作法1的內鍋中。
3.電鍋外鍋加入2杯水，放入內鍋，蓋上鍋蓋後按下電鍋開關，待電鍋跳起，再加入2杯水後再按下電鍋開關續煮，跳起後再燜約30分鐘後即可。
Method:
1. Wash the pork knuckles and put inside a pot of boiling water. Allow to boil for 2 minutes and remove the impurities floating on top of the water. Remove the pork knuckles and place in the inner pot of a rice cooker.
2. Place the ginger slices, pork knuckles, red chillies, scallion slices and all the seasoning into the inner pot from step one.
3. Add two cups of water to the outer pot of the rice cooker, place the inner pot inside, close the lid and switch on the rice cooker. Wait for the rice cooker switch to turn off automatically, then add two cups of water to the outer pot again, close the lid and switch on the rice cooker to carry on cooking. Once the switch turns off automatically, leave to simmer with the lid on for another 30 minutes.

豆豉蒸排骨Short Ribs Steamed with Salted Black Beans

美味關鍵：
1.排骨洗去血水再料理，味道不腥更美味。
2.充分拌勻至完全吸收醃料，排骨多汁又入味。
Tasty key point:
1. Wash the short ribs until the meat is no longer bloody, it will eliminate the gamey flavour and make the dish more tasty.
2. Mix thoroughly and allow the meat to fully absorb the marinade, the short ribs will be juicy and flavoursome.

材料：
排骨(小排) 500公克,蒜末 20公克,紅辣椒末 5公克,香菜 20公克
Ingredients:
Ribs (short ribs) 500 grams
Diced garlic 20 grams
Diced red chillies 5 grams
Coriander 20 grams

調味料：
豆豉 10公克,醬油 1大匙,鹽 1/4茶匙,細砂糖 1茶匙,太白粉 2大匙,米酒 2大匙,香油 1大匙
Seasoning:
Salted black beans 10 grams
Soy sauce 1 tablespoon
Salt 1/4 teaspoon
Fine white sugar 1 teaspoon
Tapioca flour 2 tablespoons
Rice wine 2 tablespoons
Sesame oil 1 tablespoon

作法：
1. 排骨泡水，洗去血水後撈起瀝乾備用；豆豉用水略洗去鹽分。
2. 排骨倒入大盆中，加入蒜末、紅辣椒末、醬油、鹽、糖、太白粉及米酒，充分攪拌均勻至水分被排骨吸收。
3. 加入豆豉、香油略拌勻後裝盤。
4. 電鍋外鍋放入1杯水，架上蒸架，放入作法3的排骨，按下開關至跳起。
5. 取出排骨、撒上香菜即可。
Method:
1. Soak the ribs in water and wash until the meat is no longer bloody, take out of the water and let the meat drip dry. Rinse the salted black beans quickly to wash off excess salt.
2. Put the ribs into a mixing bowl, add diced garlic, diced red chillies, soy sauce, salt, sugar, tapioca flour and rice wine. Mix thoroughly until all liquid has been absorbed by the meat.
3. Add the salted black beans and sesame oil, mix quickly and place the ribs on a plate.
4. Add one cup of water to the outer pot of the rice cooker, place the steaming rack inside, put in the ribs from step 3, switch on the rice cooker until the switch turns off automatically.
5. Take out the ribs and sprinkle with coriander then serve.

蒜泥蒸蝦
美味關鍵：鮮蝦剖開才入鍋蒸，快熟又入味

材料：
草蝦 8尾,蒜末 30公克,紅辣椒末 5公克,蔥花 10公克

調味料：
醬油 1大匙,細糖 1茶匙,米酒 2大匙

作法：
1.草蝦洗淨剪掉長鬚，用刀從蝦頭對剖至蝦尾處，留下蝦尾不要剖斷。
2.將作法1的草蝦排放至盤上備用。
3.蒜末、紅辣椒末、醬油、細糖、米酒混合成醬汁備用。
4.將作法3的醬汁淋至草蝦上。電鍋外鍋放入1杯水，按下開關至有蒸汽。
5.放入作法4的草蝦，蒸約5分鐘後打開鍋蓋，取出撒上蔥花即可。

樹子蒸魚
美味關鍵：水滾後再入鍋蒸，鱈魚口感更好

材料：
鱈魚 1片(約500公克),樹子(含汁) 100公克,薑末 5公克,蒜末 5公克,紅辣椒末 5公克,蔥絲 10公克

調味料：
米酒 20公克

作法：
1.樹子與米酒及薑末、蒜末、紅辣椒末混合成蒸魚醬。
2.鱈魚放置蒸盤上，淋上破布子醬汁。
3.電鍋外鍋加1杯水，按下開關至有蒸汽。
4.將魚放入電鍋中，蒸至跳起後取出，撒上蔥絲即可。

秘訣一 比例蛋：水=1：1.5，蒸蛋Q彈滑嫩的絕佳比例
秘訣二 用濾網過濾蛋液結締組織，蒸蛋口感較細緻
秘訣三 冷水下鍋小火蒸，表面更平滑
秘訣四 有水分的材料先瀝乾再加，才不會破壞口感
Recipe secret 1 Ratio of eggs to water = 1:1.5, an optimal ratio for a springy texture.
Recipe secret 2 Using a sieve to filter out the gelatinous tissue gives the steamed egg mixture a more delicate texture.
Recipe secret 3 Putting cold water in the steamer on low heat creates a smoother surface.
Recipe secret 4 Adding water to the mixture and draining it off later will not harm the taste.

水蒸蛋Poached Eggs

材料：
雞蛋 1碗
水 1又1/2碗
Ingredients:
Eggs 1 bowl
Water 1 1/2 cups

調味料：
鹽 1/2茶匙
白胡椒粉 1/4茶匙
米酒 1大匙
Salt 1/2 teaspoon
White pepper 1/4 teaspoon
Rice wine 1 tablespoon

作法：
1. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。
2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Put eggs, water, and all seasonings into the bowl and mix well, strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material.
2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.

鮮奶蒸蛋白Steamed Milk and Egg White

材料：
蛋白 1碗
鮮奶 1又1/2碗
Ingredients:
Egg white 1 bowl
Fresh milk 1 1/2 cups

調味料：
鹽 1/4茶匙
玉米粉 1又1/2大匙
Seasoning:
Salt 1/4 teaspoon
Corn flour 1 1/2 tablespoons

作法
1. 將鮮奶、玉米粉、鹽倒入大碗中拌勻，再加入蛋白拌勻，以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。
2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Put the milk, corn flour, and salt into a bowl and mix well, then stir in the egg white and strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material.
2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.

南瓜蒸蛋Pumpkin Eggs

材料：
雞蛋 1碗
南瓜 150公克
水 1又1/2碗
Ingredients:
Eggs 1 bowl
Pumpkin 150 grams
Water 1 1/2 cups

調味料：
鹽 1/2茶匙
白胡椒粉 1/4茶匙
Seasoning:
Salt 1/2 teaspoon
White pepper 1/4 teaspoon

作法：
1. 將南瓜切小塊後蒸熟，壓成泥備用。
2. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗，加入南瓜泥拌勻。
3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. After steaming, cut the pumpkin into small pieces then mash them up.
2. Place the eggs, water, and all seasonings into the bowl and mix well. Strain the mixture through a sieve to filter out foam and gelatinous material. Then add the pumpkin pulp into the bowl and stir in well.
3. Add water to the steaming pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the bowl produces no ripples the egg mixture is cooked.

翡翠蒸蛋Jade Steamed Eggs

材料：
雞蛋 1碗
菠菜葉 100公克
水 1又1/2碗
Ingredients:
Eggs 1 cup
Spinach leaves 100 grams
Water 1 1/2 cups

調味料：
鹽 1/6茶匙
白胡椒粉 1/6茶匙
Seasoning:
White pepper 1/6 teaspoon
Salt 1/6 teaspoon

作法
1. 燒一鍋水，將菠菜葉放入鍋中，汆燙約10秒後沖涼擠乾，切末備用。
2. 將雞蛋、水及所有調味料倒入大碗中。拌勻後以濾網過濾掉結締組織及泡沫，將蛋液裝碗，再加入菠菜末拌勻。
3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Boil the spinach leaves in the pot of water for about 10 seconds, afterwards squeeze them out and mince them. Set aside.
2. Place eggs, water and all seasonings into the bowl and mix well. Strain the egg mixture through a sieve to filter out foam and gelatinous material, then add the spinach leaves and stir well.
3. Add water to a steamer pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.


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