Resepi Non-bake Lotus Biscoff Cheese Cake
Crust:
125 gram lotus biscuits
45 gram unsalted butter - anchor
Cream cheese:
250 gram cream cheese - royal victoria
150 gram whipping cream(dairy) - anchor
25 gram castor sugar
1 tbsp biscoff spread
Cara-cara:
1.Hancurkan lotus biscuits (mula mula buat saya buat manual then saya beli food processor, so mana mana tiada masalah)
2. Cairkan butter, kemudian satukan dengan biskut yang dah hancur tadi. Kacau rata
3. Letak dalam loyang saiz 6' inci. Rata dan padatkan. Chill dalam fridge.
4. Sementara tu, keluarkan 15 minit cream cheese bagi lembut sedikit sebelum tu. Kemudian beat cream cheese sehingga ber'creamy' dan masukkan 1 tbsp biscoff spread tadi.
5. Whip kan whipping cream dengan castor sugar sehingga stiff peak. Jangan over beat. Agak2 kalau tuang tak tumpah, dah boleh stop.
6. Tuang dalam loyang dan chill lagi dalam fridge.
7. Cairkan 180 gm biscoff spread(saya guna kaedah double boil) dan biar sehingga sejuk. Dah sejuk tuang dalam loyang, kalau nak buat deco untuk drip boleh simpan sikit. Then chill kan 3-4 jam. Dah betul-betul sejuk boleh keluarkan dari loyang dan boleh la makan ☺️
- Untuk jual saya biasa chill kan semalaman. Supaya cream tu lebih selamat untuk di delivery.
-Saya guna loyang loose pan bukan spring form.
- Saiz mini tu saya jual RM15 bekas sq350. Satu adunan bahagi 5 bekas.
- Biscoff tu saya dapat stock dari bakeries atau jaya grocer. Tapi sekarang banyak sold out, boleh dapatkan dengan shoppee dan lazada juga
- Biscoff ni rasa dia caramelized biscuits, siapa suka caramel mesti suka.
kredit: nani mohd
同時也有3部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello everyone, today we're going to share how to make a British/Scotland style shortbread Biscuits: Glazed Lemon Butter Cookies. These buttery cooki...
「biscuits food processor」的推薦目錄:
- 關於biscuits food processor 在 Resepi Mutiara HATI Facebook 的最佳貼文
- 關於biscuits food processor 在 Professor Chef Zam Facebook 的最佳解答
- 關於biscuits food processor 在 Professor Chef Zam Facebook 的最讚貼文
- 關於biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
- 關於biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
biscuits food processor 在 Professor Chef Zam Facebook 的最佳解答
Bosan makan nasi everyday for lunch or nak jemput kengkawan datang berat dang ke rumah this weekend? Naaaaaah hambeksss resipi ni buat azimat. Semoga bertemu jodoh!😆😍👨🍳😋🔥
.
CHICKEN POT PIE
Ingredients:
Filling:
2 tablespoons canola oil
1 onion, chopped
1 celery rib, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 cup all-purpose flour
3 cups low-sodium, nonfat chicken broth
1 cup nonfat milk
1.3 kg boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
2 carrots, diced
Salt and pepper
Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk
Preparation:
1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
3. Make topping: Preheat oven to 180°C. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4. Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.
biscuits food processor 在 Professor Chef Zam Facebook 的最讚貼文
Assalamualaikum.
I know many of you have had lunch but why don't you try this simple yet delicious recipe for tea or dinner hari ni? Sedaaaaappp sangat tau! My peberet ni. Sental 🌶 3-4 tangkai pun lagi meriaaahhh! 😋😁
CHICKEN POT PIE
Ingredients:
Filling:
2 tablespoons canola oil
1 onion, chopped
1 celery rib, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 cup all-purpose flour
2 chicken cubes + 3 cups water
1 cup nonfat milk
1.3 kg boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
2 carrots, diced
Salt and pepper
Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk
Preparation:
1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
3. Make topping: Preheat oven to 425°F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4. Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.
biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hello everyone, today we're going to share how to make a British/Scotland style shortbread Biscuits: Glazed Lemon Butter Cookies.
These buttery cookies with a lemon flavor glaze are light and crunchy with sweet and sour taste. If you are a lemon and shortbread cookies lover, you will like it. They are topped with a bright lemon glaze which gives you a mouthful of buttery taste mixed with fresh citrus flavor. So special.
It’s perfect for afternoon tea with coffee or hot tea. This simple recipe for Lemon Glazed Shortbread Cookies is so easy to make. Hope you like this video. Enjoy. : )
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/WAwBsXy2vb8
---------------------------------------------------------------------------------------------
How to make Glazed Lemon Butter Cookies Recipe
Glazed Lemon shortbread cookies Recipe
☞ Serving: 10 cookies
✎ Ingredients
☞ For the cookie dough
unsalted cold butter 65g
all-purpose flour 100g
rice flour 25g
powdered sugar 25g
a pinch of salt
milk 15g
☞ For the glaze
lemon zest 1pc
lemon juice 8g
powder sugar 40g
✎ Instructions
1. Sift flour, powdered sugar, rice flour and a pinch of salt, then add all dry ingredients into a large mixing bowl.
2. Toss cold butter in the dry ingredients until each side is coated. Roughly cut the butter into small cubes and toss in the flour again, until each side is coated. Freeze for 1 hour.
3. put frozen butter and dry ingredients into a food processor, and pulse a few times until the mixture resembles coarse, sandy crumbs.
4. Add the mixture in a large bowl, pour 15g milk into it and mix well, then use your fingers to quickly rub the mixture until it resembles from flakes to a dough ball.
5. Transfer the dough to a baking paper, cover another paper on top, then roll out to 1cm thick. Freeze for 1 hour.
6. Take the dough out of the fridge and cut it into a 3x5cm rectangle.
7. Preheat the oven to 130°C, bake for 45-55 minutes. Remove and let cool on rack.
8. Zest a lemon in a small bowl, set aside. Squeezing out about 8g of juice from lemon.
9. Make the glaze and garnish. In a small bowl, whisk 8g of lemon juice and 40g of powdered sugar together. Dip the top side of the cookie into the glaze and place it on a wire rack, and garnish a little lemon zest on top to set.
----------------------------------------------------------------------
#ButterCookies
#ShortbreadCookies
#easyRecipes
biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to show you how to make no-bake white chocolate cheesecake with delicious maple Bourbon whiskey syrup.
No-bake cheesecake is the perfect dessert for summer! You don't even need to turn the oven on, and it’s super easy, only uses a few simple ingredients, but tastes creamy, rich and amazing.
Usually, making no-bake cheesecakes needs gelatine to set, but this no-bake cheesecake is made with white chocolate ganache to instead of gelatine and to help the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. Moveover, we make a maple bourbon topping for it, it’s a great addition to waffles, french toast and cakes. Can’t wait to share the recipe to you guys, hope you like this video. Enjoy! :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/7TAYHM_vU_M
---------------------------------------------------------------------------------------------
No-Bake White Chocolate Cheesecake Recipe
☞ cake mold: ⌀ 7.5cm Diameter
✎ Ingredients
☞ For the cake
unsalted butter 20g, melted
digestive biscuit 65g
whipping cream 30g, warm
white chocolate 90g
cream cheese 100g
mascarpone 80g
☞ For the syrup
maple syrup 40g
bourbon whiskey 3g
✎ Instructions
1. To prepare the cake crust, place digestive biscuits and a little bit of sea salt into a food processor and blend until fine crumbs.
2. Add melted butter with crumbs and blend until well combined.
3. Press the biscuit mixture evenly & firmly into a 8cm diameter cake mold.
And refrigerate until firm.
4. Add the chocolate chips and warm whipping cream In a small bowl, then place the bowl over another bowl of hot water, set for 5 minutes.
5. Once the chocolate is all melted, stir the ganache until smooth. Let cool.
6. In a large bowl, whisk soften cream cheese and mascarpone together by a hand mixer on low speed, until well combined.
7. Add the melted chocolate ganache and whisk on low speed, until just incorporated.
8. Spoon the cheesecake filling over the cooled and set biscuit base, then smoothing with a spatula.
9. Return to the fridge, and chill at least 5 hours or overnight.
10. Serve with bourbon maple syrup, enjoy.
----------------------------------------------------------------------
#NoBakeDesserts
#cheesecake
#easyRecipes
biscuits food processor 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hi, everyone. :) Today we'll show you how to make a delicious classic dessert: Classic New York Cheesecake.
There are so many different types of cheesecakes, and each one has its own unique recipe and ingredients. But New York cheesecake is my favorite dessert. It tastes fantastic and ultra-rich, creamy and dense. New York cheesecake uses digestive biscuits in the bottom, and a cream cheese base, and sour cream to create a lighter and denser taste.
This recipe doesn’t require a water bath, so it’s easy even for beginners. And no worry it’ll be cracks or sinking. The cake is classic and perfect. Hope you like. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/xiPI6IsXa08
---------------------------------------------------------------------------------------------
Classic New York Cheesecake Recipes
Pan Size: a 7” cake pan (Ø 18cm)
✎ Ingredients
☞ For the crust
digestive biscuits 200g
unsalted butter 80g, melted
a pinch of Fleur de Sel or coarse sea salt
☞ For the filling
cream cheese 500g, room temperature
granulated sugar 160g
cake flour 15g
lemon zest 1tbsp
lemon juice 13g
egg 2
sour cream 300g
✎ Instructions
☞ For the crust
1. Put the digestive biscuits into food processor and blend to a fine crumb. Or you can place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
2. Add the crumbs into a bowl and pour the melted butter and a pinch of salt. Stir until well combined as the wet sand texture.
3. Use a towel paper to butter the bottom and sides of the cake pan. Then line with the prepared parchment paper on bottom and sides.
4. Spoon the crumbs into the bottom, use the cup to firmly press them down. For sides, make a even layer of crust around the side, press the edges as well. It should almost reach the top. Of course, you can use your fingers for the sides. Place in fridge for 30 mins to chill.
✎ For the filling
1. In a large bowl , add cream cheese and sugar, test the cream cheese with your finger, it should feel softer. Use a hand mixer to beat in medium low speed, until smooth and sugar has dissolved.
2. Add lemon zest, lemon juice, and sift the flour into the bowl. Beat it in low speed to mix well.
3. Add eggs, keep beating in low speed until smooth.
4. Add sour cream, beat until just combined.
5. Pour the batter into the pan, gently tap the pan on the table to remove air bubbles.
6. Preheat the oven to 150°C, and bake in 50~60 minutes.
7. Time's up. Cool in oven with a door ajar for 1 hour. Then remove from oven to let cool, and chill in fridge for 6~8 hours before serving.
----------------------------------------------------------------------
#NewYorkCheesecake
#Dessert
#eastrecipes