關於 almond cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

「almond cake」的推薦目錄：

關於almond cake 在 Michelle 米雪兒奇幻樂園 Facebook 的最佳解答
關於almond cake 在 Hazeman Huzir Facebook 的最佳貼文
關於almond cake 在 Hilda 芊慧 Facebook 的最佳貼文

關於almond cake 在美麗烘焙Baker's Playground Youtube 的精選貼文
關於almond cake 在 cook kafemaru Youtube 的最讚貼文
關於almond cake 在生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

關於almond cake 在 900+ Almond cakes ideas in 2022 - Pinterest 的評價

almond cake 在 Michelle 米雪兒奇幻樂園 Facebook 的最佳解答

2021-09-25 07:30:13 有 57 人按讚

上週六跟朋友一起拜訪了這家開幕於 2011 年底的 State Bird Provisions
位於舊金山 Fillmore Street 上
距離日本城並不遠。
State Bird Provisions 由 Stuart Brioza 與 Nicole Krasinski 夫妻黨共同經營
一人擔任料理大廚一人擔任甜點師傅
餐廳名字來自於加州州鳥鵪鶉
疫情之前的特色是類似港式飲茶一樣會推出餐車讓每桌客人拿取
而現在沒有餐車只有單點的選擇。

在 2011 年底開幕之後 State Bird Provisions 在 2013 年拿下美食屆奧斯卡 James Beard Awards 的最佳新餐廳獎項
也被 Zagat 美食雜誌列為世界最火紅的十家餐廳之一
並在 2014 年開始直到 2019 年 (2020 年因為疫情暫停一年，2021 年的榜單將於 9/28 推出)
每年榮獲米其林一星的殊榮！

State Bird Provisions 並不是特別好預定
建議需要在開放座位當天預約比較能挑到想要的時間。
有室內以及室外座位的選擇
如果要坐在室內需要準備疫苗卡
提供打了兩劑疫苗的證明。

入口處的開放式廚房可以看到廚師正忙著開生蠔並製作各種料理
入座之後服務生送上菜單酒單。

Sake Flight $22
酒單上主要分成了氣泡酒、清酒、白酒、玫瑰酒、紅酒以及甜點酒
朋友點的可以喝到三種不同的清酒
每一杯有 2oz 的量。

2019 Florian Le Capitaine Vouvray Chenin Blanc $16
我點的來自法國的 Chenin Blanc
喝起來是清新帶著微酸的口感。

2018 Peay Vineyards Pinot Noir $20
另一杯點的是來自索諾瑪的 Pinot Noir
有著莓果與紅茶的香氣
是很典型加州的 Pinot。

菜單主要分成了小點系列、輕食沙拉系列、吐司、大份量主餐以及甜點。
服務生建議的份量大約是每人兩到三份。

Duck Liver Mousse & Almond Financiers $8
首先點了前菜的鴨肝慕斯搭配圓形的法式費南雪蛋糕
熱騰騰的蛋糕香噴噴的
挖一小匙鴨肝擺在上面吃是絕佳搭配。

Yuba & Shiitake Inari $8
這份做成日式豆皮壽司的風格
豆皮包著香菇、小麥、藜麥
上面撒上芝麻並淋上鹽味李子醬汁
這道我個人覺得普通。

Black Seasame Duck Confit Dumpling $10
這個我們點了兩份可以一人一顆
黑色的黑芝麻餃子皮包著油封鴨肉
吃起來是比較扎實的鍋貼口感
鹹度也適中
非常可口好吃！

Charred Squid Salad $18
接著上桌的是烤魷魚沙拉
除了香噴噴的魷魚之外還有青椒、秀珍菇
淋上青蔥甜魚露
旁邊搭配蔬菜、香菜以及蘋果片
跟我想的沙拉不太一樣
不過調味跟魷魚都很好吃。

CA State Bird with Provisions $20
接下來比較大份量的主餐先點了這份招牌
使用來自加州 Wolfe Ranch 的鵪鶉
一共有兩塊相當於半隻鵪鶉
用炸的口感外酥內軟
下面擺著酸洋蔥以及起司片。
鵪鶉的肉質很Q彈
不過不容易從骨頭上剔下來。

September Cover Bird $21
另外一道點的是鵪鶉的另外一種作法
每個月都會更換
我們九月份拜訪時是使用醬油醃燻過的鵪鶉
旁邊附上日式山椒粉與微辣的芥末醬可以沾
還有日式青椒與香菇的配菜。
兩種鵪鶉各吃一盤是不錯的選擇。

Corn Mochi $22
接下來是服務生推薦的玉米麻糬
使用羊奶起司做成的圓球
吃起來像是麻糬的口感
加入玉米、辣椒粉以及香菜
相當有特色的一道菜。

Yuba All'Amatriciana $27
另外一份是日式豆皮加入豬臉頰培根、番茄、羅勒以及各種調味醬
有點像是義大利披薩不過不是餅皮是豆皮。

1985 Domaine Le Vieux Chene Grenache Noir $22
最後甜點酒點了這杯來自法國的 Grenache Noir
另外也有 Grenache Blanc 的選擇。
淡紅的琥珀色相當漂亮
喝得出來是有點年紀的酒。

Butterschotch Ice Cream Sandwich $13
甜點我們三份都點了
第一份是奶油糖冰淇淋三明治
加入杏子、核桃以及新鮮的無花果
吃起來有點像是棉花糖米餅。

Blackout Chocolate Cake $13
第二個是巧克力蛋糕
下面搭配的是咖啡奶油
加入梨子片以及糖霜檸檬
吃起來有巧克力結合咖啡的味道
這份比較普通。

Lilikoi Sorbet $12
最後一個是甜點中我最喜歡的
百香果冰淇淋搭配泰國萊姆奶油、糖霜芝麻以及杏李
酸酸甜甜的非常清爽
下面的奶油結合杏李也很可口。

總體來說還算喜歡 State Bird Provisions
菜色選擇豐富
兩種招牌鵪鶉也都很好吃。
不過室內座位區人比較多
整體空間也比較吵雜
以菜色的記憶點來說與前陣子在 Palo Alto 吃到的 Bird Dog 相比略為遜色。

State Bird Provisions

Yelp: https://www.yelp.com/biz/state-bird-provisions-san-francisco

Tags: almond cake

Michelle 米雪兒奇幻樂園

About author

我是米雪兒這是我的夢想小天地。在這個奇幻樂園裡，跟大家分享一切生活的美好! 這是我的部落格: http://michellehsieh05.pixnet.net/blog Instagram: michellemarglo0525 聯絡信箱：[email protected]

Michelle's Blog Travel and Food Blogger in USA especially in Bay Area.

almond cake 在 Hazeman Huzir Facebook 的最佳貼文

By Hazeman Huzir

2021-09-21 20:48:03 有 110 人按讚

Guys, please tag Haze kalau ada jumpa lagi design Quby Groceries bag ni.

Comel sangat I cannot. Boleh dapatkan bila beli produk Wall's dengan pembelian RM30 ke atas kat selected supermarkets dan hypermarkets

Okay ni recipe untuk Jelly Cake ni:
Layer 1: Cake Base
Apa-apa jenis biskut. Hancurkan. Butter (Salted).
Mampatkan di dasar baking tray.

Layer 2: Cake
1 Tab Wall's Ice Cream Chocolate Almond Fudge
1/2 Tab Tepung All-Purpose
1/4 Butter (Salted)
Chocolate Chip (Ikut nafsu)
Biskut (Hiasan)

Gaulkan. Dan bakar 160 celcius, 25 minit.

Layer 3: Jelly

Agar-agar 5 gram. Air 500 ml. Gula 150 gram.
Masak hingga mendidih. Padam api dan tuang atas hiasan.

And then siap! Selamat Mencuba!

@wallsmalaysia
#Wallsdessertrecipe #WallsMalaysia

Tags: almond cake Wallsdessertrecipe WallsMalaysia

Hazeman Huzir

About author

almond cake 在 Hilda 芊慧 Facebook 的最佳貼文

By Hilda 芊慧

2021-09-21 10:23:51 有 7 人按讚

[What I eat in the week?] here is the highlight of what I ate in the week just past. More and more life elements 🥰 happy contest prep

Pre-cooked chicken breast, fried spinach and enoki mushroom and omelette with 0kcal oil white rice

Latte made with americano + 0kcal maple syrup + almond milk + erythritol

Sweet treats: chocolate lava cake flavoured ice cream (xtend isolate whey powder + unsweetened almond milk (1:2), top with pb - match with hot green tea

Brown sugar milk tea pancake 🥞 - myprotein brown sugar milk tea isolate whey protein powder + unsweetened almond milk + egg - whisk them all and pan fried

😋😋😋 #mealprep

Tags: almond cake mealprep

Hilda 芊慧

About author

Instagram: hildaplschill

Law grad | Lifestyle | Beauty | Gym Instagram: hildaplschill 工作聯絡： Email: [email protected]

almond cake 在美麗烘焙Baker's Playground Youtube 的精選貼文

By 美麗烘焙Baker's Playground

2021-09-30 21:00:15 有 275 人看過有 24 人喜歡

我必须要说，生酮甜点也能很好吃的！戒糖或者不能吃糖的朋友们看过来。
今天分享的是抹茶双层芝士蛋糕，别看它做法似乎很复杂，其实分开来看，每一个部分都不难，这个蛋糕只是需要耐心去分别做三层，最后组装起来就可以了。吃它的时候便会觉得，一切都是值得的。蛋糕的抹茶味浓郁，底层芝士蛋糕口感绵密，上层芝士蛋糕口感丝滑，不同的层次感一瞬间在口中化开，抹茶控表示好满足。

食材：
海绵蛋糕底：可做2层8寸的海绵蛋糕
165摄氏度 18分钟
鸡蛋 4个
香草精 1 茶匙
牛奶 3大汤匙
蔬菜油 3大汤匙
杏仁粉 75g
泡打粉 1/2 茶匙
抹茶粉 1茶匙
盐一小撮
塔塔粉 1g（没有可省略）
赤藓糖醇 50g

芝士蛋糕 8寸
175摄氏度 50分钟
奶油奶酪 450g
赤藓糖醇 100g
鸡蛋 1个
抹茶粉 2大匙

冷冻芝士层 8寸
吉利丁粉 10g
冷水 50g
热牛奶 50g
马斯卡彭芝士（室温） 230g
赤藓糖醇 40g
酸奶油 80g
动物性鲜奶油 250g
抹茶粉 10g

ingredient：
335°F 18minutes
make 2 layers of 8inch cake

eggs 4
vanilla extract 1 teaspoon
milk 3 tablespoon
vegetable oil 3 tablespoon
almond flour 75g
baking powder 1/2 teaspoon
matcha powder 1 teaspoon
salt pinch
cream of tartar 1g
Erythritol 50g

Matcha cheesecake(bake)
350°F 50minutes
water bath method
cream cheese 450g
erythritol 100g
egg 1
matcha powder 2 tablespoon

matcha cheesecake(refrigerator）
gelatin powder 10g
cold water 50g
hot milk 50g
mascarpone cheese (room temperture) 230g
erythritol 40g
sour cream 80g
heavy cream 250g
matcha powder 10g

我的常用烘焙工具 my often used baking utensils:
www.amazon.com/shop/bakersplayground

Follow me:
►youtube: https://www.youtube.com/bakersplayground
►Instagram: https://www.instagram.com/bakersplayground
►微博 https://www.Weibo.com/bakersplayground
►Business Inquiries：meouic@hotmail.com

Disclaimer: This video is NOT sponsored， some of the links above are affiliate links.
这个视频没有赞助，以上部分链接为分润链接，不影响购物价格。如果介意的话可以打开新的窗口，搜寻同名产品购买：）

美麗烘焙Baker's Playground

About author

Hello, 大家好，我是Millie，因為對美食的熱愛，我到法國藍帶學習了烘焙，現在是一名甜點師。希望可以在這裏把我覺得非常美味的食譜，或者實用的烘焙技巧分享給大家。甜點的路上我也一直在學習中，也希望我的頻道能成為大家討論和分享烘焙的一個平台。謝謝你們來我的頻道觀看我的視頻：） Hi there, I'm Millie, I'm a foodie, dessert lover, baker, I'm making video to share all the delicious recipe and baking technique I have, I hope you enjoy my content and welcome any discussion about food in my channel, Thank you for watching my videos!

almond cake 在 cook kafemaru Youtube 的最讚貼文

By cook kafemaru

2021-09-27 18:27:07 有 24,341 人看過有 926 人喜歡

牛乳の代わりにアーモンドミルクを加えた
バター不使用のオイルマフィンです。
バターなしでもふんわりしっとり♡なのが嬉しい＾＾
生地にもアーモンドをたっぷり入れたので、ほんとうにしっとりな焼き上がりです。
自立する紙のカップで焼くときは、生地は入れすぎないように注意してください。
家のオーブンはクセがあるので、途中必ず前後入れ替えないと丸く焼けないんですが、今日はタイミングを逃してしまい、全員リーゼント風になってしまいました、(´；ω；`)ｳｩｩ
↑リーゼントって通じるのだろか。

生地作りは順に混ぜていくだけなので、初心者さんでも簡単!
ひとくちサイズで沢山焼けたら、ぜひ家族や
お友達にもお裾分けしましょう♪

レシピは下にあります↓

フォロー&いいね! もお願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください＾＾
https://ameblo.jp/28280807

==================================================

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オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
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【Ingredients】Make 12 Muffins
50g Almond Milk　
30g Oil
45g Cane sugar　
1 Egg (50g)room temperature
60g Cake flour　
40g Almond flour　
3g Baking powder　

15g Sliced almonds　

【Directions】
Preparation:
Preheat the oven to 338 °F/170℃.

①Crack the eggs into a small bowl and mix well.
②Place almond milk in a bowl.
③Add the oil little by little and mix well.
④Add the egg and mix well.
⑤Add sugar and mix.
⑥Add the sifted flour,almond flour, baking powder and mix.
⑦Put the cake batter in each cup. Top with Sliced almonds.
⑧Bake at 170℃ for about 16 minutes.
***Depending on your oven, it may be difficult to brown, but if you bake it too long, it will lose its moisture and become hard.

***れしぴ置き場***

【材料】12個(1個のサイズ:約直径2.8cm高さ3cm)
アーモンドミルク 50g
米油 30g
きび砂糖 45g
卵　1個(50g)室温
薄力粉 60g
アーモンドプードル 40g
ベーキングパウダー 3g

スライスアーモンド 15g

***れしぴ置き場***

【作り方】
準備:
オーブンは170℃に温めておく。

①小さなボウルに卵を割り入れ、よく混ぜる。
②ボウルにアーモンドミルクを入れる。
③米油を少しずつ加えてよく混ぜる。
④①の卵を加えて混ぜる。
⑤砂糖を加えてよく混ぜる。
⑥薄力粉、アーモンドプードル、ベーキングパウダーをふるい入れてぐるぐる混ぜる。
⑦生地をマフインカップに入れ、上にスライスアーモンドを乗せる。
⑧170℃で約16分焼く。
***オーブンによっては焼き色が付きにくいかも知れませんが、長く焼きすぎると水分が飛んで固くなるので、焼きすぎないようにします。調整してください＾＾
少し冷ましてまだ温かいうちに、袋に入れて保存します。

●材料について
*クセのないお好みのOil でOkです
*焼き上がりの色味とコクが出る味の点からきび砂糖
をおススメしていますが、グラニュー糖でもOK
*Mサイズ位だと思いますが、最近の卵は大きさがまちまちなことが多いので面倒でなければ量ってください～

cook kafemaru

About author

2014年の1月末に初めて動画を投稿しました。キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。最初の頃の動画は、早送りばっかりでひどいです以前の動画を見て下さった方、ごめんなさい。でもこのステップがあったからこれまで続けてくることが出来ました。素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。

almond cake 在生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文

By 生かし屋 IKASHIYA CULINARY ART

2021-09-25 13:45:01 有 515 人看過有 19 人喜歡

ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです

【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

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[Ingredients]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

生かし屋 IKASHIYA CULINARY ART

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