關於 3/4 cup sugar in grams ，我們在網路上蒐集到這些相關的討論、資訊與評價

Assalamualaikum. Saya kembali lagi..ikhlas berkongsi resepi Puding Trifle..

Boleh lihat facebook saya Zaky Mat Ali untuk banyak lagi resepi sedap dan mudah.

Lapisan 1

Kek Swiss roll dipotong dan susun dalam bekas

Lapisan 2
1 cawan rata tepung kastad
1/2 cawan gula
1 tin susu cair
1 tin air (sukat guna tin susu cair)
1 tin buah koktel (asingkan buah dan jus)

CARA-CARA:
Satukan semua bahan, kacau hingga kastad sebati dan gula hancur.Kemudian masak atas api yang kecil hingga pekat. Curahkan adunan kastad ke atas lapisan kek. Tabur buah koktel.

Lapisan 3
10 gram Serbuk Agar- Agar
1.2 Liter Air
3/4 Cawan Gula
3-4 titis Pewarna Merah

CARA- CARA:
Satukan semua bahan. Masak atas api hingga Agar- Agar dan Gula hancur.Curahkan ke atas adunan kastad. Simpan dalam peti sejuk sebelum makan.
Peace be upon you. I'm back again.. sincerely sharing the recipe for Trifle Pudding..

Can check out my facebook Zaky Mat Ali for more delicious and simple recipes.

Layer 1

Swiss roll cake cut and arranged in container

Layer 2
1 cups of flat castle flour
1/2 cup of sugar
1 cans of liquid milk
1 cans of water (size using liquid milk tin)
1 cans of cocktails (separate fruits and juice)

WAYS:
Unite all ingredients, stir it until the castle is mixed and the sugar crushed. Then cook on a small to thick fire. Pour the castle mix on the cake layer. Sprinkle cocktails.

Layer 3
10 grams of Jelly Powder
1.2 Liter of Water
3/4 Cups of Sugar
3-4 drops of Red Dye

WAYS:
Unite all ingredients. Cooking on fire until Agar-Agar and Sugar crushed. Pour it on the castle mix. Keep it in the fridge before eating.Translated

PUDING KARAMEL TANPA TELUR

Bahan Karamel: • 4 Sudu besar gula.
• 3 Sudu besar air.

Cara-cara:

Satukan gula dan air. Masak guna api kecil hingga nampak perang. Ketepikan.

Bahan Puding: • 1 Paket serbuk agar-agar (10gram).
• 4 Cawan air.
• 8 Sudu besar gula.
• 8 Sudu besar susu pekat.
• 1 Tin susu cair.
• 2 Sudu besar tepung kastard.
• 1 Sudu kecik esen vanilla.

Cara-cara:

1. Masukkan semua bahan puding dalam periuk. Kacau dengan api sederhana supaya adunan tak berketul.
2. Setelah adunan mendidih dan kelihatan pekat, padamkan api.
3. Tuang adunan ke dalam bekas acuan yang telah diisi karamel.
4. Sejukkan puding terlebih dahulu sebelum dimasukkan ke dalam peti sejuk.
5. Simpan dalam peti sejuk selama 3-4 jam sebelum dinikmati.
.
CARAMEL PUDDING WITHOUT EGGS

Caramel Material: • 4 tablespoon of sugar.
• 3 tablespoon of water.

Ways:

Unite sugar and water. Cook using a small fire until you see the war. Put aside.

Pudding Material: • 1 Package of agar powder (10 grams).
• 4 Cup of water.
• 8 tablespoon of sugar.
• 8 tablespoon of condensed milk.
• 1 cans of liquid milk.
• 2 tablespoons of custard flour.
• 1 small spoon of vanilla essence.

Ways:

1. Insert all pudding ingredients into the pot. Stir up with a simple fire so that the mix doesn't come.
2. After the mix boils and looks thick, put out the fire.
3. Pour the mix into a caramel filled mold container.
4. Cool down the pudding first before putting in the fridge.
5. Keep in the fridge for 3-4 hours before enjoying.
.Translated

チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

(Eng sub & Tiếng Việt) Sweet & sour, soft & fluffy yogurt mousse matches perfectly with the creamy and gooey chocolate terrine inside. Apart from some hours waiting for the mousse to set, the rest is simple and straight. Below is the list of ingredients

A. Chocolate terrine
130 grams black chocolate (minimum 70% cocoa)
2 eggs medium sized
55 grams (1/2 stick) unsalted butter
65 grams (about 1/4 cup) whipping cream

B. Yogurt mousse
9 grams (4.5 sheets) gelatin
300 grams unsweetened yogurt
55 grams (about 1/4 cup) granulated sugar
210 grams (about 1 cup less 1.5 tbsp) whipping cream

C. Oreo cookies crumbs
12 Oreo cookies
40 grams unsalted butter - melted and cooled

* NOTES: After baked, the terrine is still very jiggling, it needs to be chilled in the fridge for at least 3 - 4 hours until it's totally set.

* Music: We are the rain from Youtube Audio Library
-------------
Mời các bạn xem danh mục nguyên liệu và các lưu ý khi làm món tráng miệng này tại website Savoury days: http://www.savourydays.com/video-mousse-panna-cotta-sua-chua-so-co-la/

YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"
how to make butter pound cake

WRITTEN RECIPE AND NOTES HERE: http://www.cookingadream.com/2017/07/butter-pound-cake-recipe.html
Ingredients:200g cake flour(1 1/2cups)
225g salted butter(1 cup)
3 large eggs (144g)
150g sugar(3/4 cup)
4g baking powder(1/2 tbsp)
vanilla extract(1/2 tbsp)
lemon juice(1 tbsp )
pan size
10" x 4" x 3"
Bake for 70-75 minutes at 170°C preheated oven
Method:
grease your loaf pan and place a parchment paper in the bottom
preheat your oven at 170°C
sift flour and baking powder together
beat room temperature butter to loose a little then ad sugar and beat until fluffy and pale.
add room temperature eggs one at a time and beat each time to well combine


beat butter and egg until the mixture fluffy and pale in colour (15-20 mins)
add vanilla and lemon juice
pour the mixture into the pan, jiggle and tap to evenly spread
bake at 170°C for 70mins
cover with an aluminium foil after 30 minutes of baking if you see the top is burning.
Notes:
* beating butter and egg is very important.take your time.
* If you over bake the cake it could dry easily.
* Check at 60-65 mins if its done or not.
* Baking time varies a little on pan size and oven type.
* spray/brush lightly with lemon sugar water if you think outside is overbaked.


Products I use on my channel:
AMAZON US: https://www.amazon.com/shop/cookingadream
AMAZON UK: https://amzn.to/2RkDjbf
FOR INDIA: http://amzn.to/2GbQ41d

SUPPORT: https://www.paypal.me/cookingadream

When you make it send me a photo on
Facebook: https://www.facebook.com/cookingadream/
Instagram:https://www.instagram.com/cooking_a_dream/
Twitter: https://twitter.com/cookingadream
Tumblr: https://cookingadream.tumblr.com/
Pinterest: https://www.pinterest.com/cookingadream/pins/
Visit website for more: http://www.cookingadream.com/
Email: [email protected]
tags: butter pound cake recipe,how to make pound cake,butter cake recipe,how to make butter cake,how to make tea cake,pound cake recipe,pound cake recipe uk,pound cake recipe in grams,pound cake recipe in cups,pound cake without butter,pound cake recipe without butter,how to make pound cake at home,how to make pound cake from,how to make pound cake from scratch,how to make pound cake easy,how to make pound cake in oven