關於 biscuits for two recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Strawberrylicious cakes ala cameroon
20 bji strawberry cuci dan buang tampok..
Pastu potong dua atau 3..n toskan..
1 sb tepung jagung
1/2cawan gula castor( tgk jenis strawbery kalau jenis manis kurg kan) mak guna gula castor sbb cepat larut...bleh je guna gula biasa..
Masukkan dlm periuk atau kuali semua bahan td tmbh air 1/2cawan...ada resepi yg masukkan lemon jus ckit tp sy xsuka sbb strawberry dh masam...
bia mereneh sampai strawbery empuk
Lpas tu dh lembik,amik bnda ni yg org buat beger tu..hihi xtau apa nama potato crusher pun blh....lenyekkan strawberry...tp jgn hancurkan semua..biar ada ketul2 ckit bru sedap..
Lpas tu masak lg smpai pekat ckit..dh pekat tutup api biar kan sejuk
Base
bahan2 base merry
Biskut merie 250
Margerin 100
kisar biskut merry guna chopper atau hancur kan
cair kan majerin gaul2 dgn biskut mery dan tekan pd dasar loyang loose 8 atau 9 chill kan sekejap
sementara tu sediakan bahan2 cakes
cream Cheese 500g
gula ising 100g/susu pekat pn boleh
non dairy whipping cream mak guna vivo 200g
Whipping cream uht mak guna royal victoria 200g
Fresh milk 100g
sedikit strawbery compote dalam 3 sb campurkan
Gelatin 2 sb
air panas sket
cara2
cara2 mix sebati cheese dan gula
kemudian tambah kan whipping dairy baru add on whipping non dairy
sementara tu cair kan gelatin dalam air panas
dah gebu adunan masuk kn gelatin kacau rata
ok isi dalam loyang td
tuang compote yg dah dicampur gelatin 20g dgn air panas larut kan campur kan dalam compote td.
sejuk kan 2 jam
keluakan dan taraaaaa siap.
kek yg sedap sgt tau.
waze Red houze Bakery setia alam setiap hari open 10 pg 10 malam.menyediakan kek yg sedap2 setiap hari
Strawberrylicious cakes ala cameroon
20 bji strawberry wash and remove feature..
Pastu cut two or 3.. n tosskan..
1 sb of corn flour
1/2 cups of castor sugar (look at the strawberry type if the sweet type is lesser right) mom uses castor sugar because it's late quickly... can use normal sugar..
Put it into the pot or wok all the ingredients just now add 1/2 cup of water... there's a recipe that puts some lemon juice but I don't like it because strawberry is sour
Let the strawberries until the strawberry is soft
After that you're a soft one, take this thing that someone made the burger.. hihi I don't know what the name of the potato crusher can do.... but don't destroy it all.. let it be tasty..
After that cook until it's a bit thicker.. when it's thick, the fire will be cool
Based on the base
ingredients of base merry
Merie cookies 250
Margerin 100
Blend Merry cookies using chopper or crushed right
Melt the majerin mix with mery biscuits and press on the loose brass base 8 or 9 chill right for a while
Meanwhile prepare cakes ingredients
cream Cheese 500g
sugar ising 100 g / condensed milk is also possible
non dairy whipping cream mak guna vivo 200g
Whipping cream uht mak uses royal victoria 200 g
Fresh milk 100g
some strawberry compote in 3 sb mix
Gelatin 2 sb
hot water sketch
Ways of ways
Ways to mix cheese and sugar
then add new whipping dairy add on whipping non dairy
Meanwhile melt gelatin in hot water
The mix is already fluffy and the gelatin enters the flat
Okay, fill in the brass just now
pour compote that has been mixed with gelatin 20 g with hot water, mixed with the compote just now.
Isn't it cold for 2 hours
Family and taraaaaa ready.
cake that is really delicious you know.
Waze Red Houze Bakery Setia Alam everyday open 10 am 10 pm. Preparing delicious cakes everydayTranslated

Atas permintaan ramai yang tergoda dgn puding milo ni, nah resepi ... buat jangan tak buat 🤭

Puding Milo Oreo

Bahan

Serbuk agar2 clear 10gm
Air 4 cup
Gula pasir 1/2 cup (suka makan manis letak la 1 cup)
susu cair 1 tin
oreo 1 paket (krim jangan buang)
milo 1 cup (eyna campur serbuk koko sikit*)

Cara2

1) Larutkan agar2 dengan air di atas api yang perlahan, dah larut masukkan gula. Kacau lagi sampai larut.
2) Masuk susu, kacau sampai didih.
3) Asingkan 2 cawan ke periuk lain (untuk lapisan putih)
4) Manakala yang lebihan tadi masukkan milo, kacau lagi.
5) Dah siap masak, tuangkan separuh adunan milo untuk first layer dalam bekas.
6) Tunggu sehingga layer tu keras, garit2 kan pakai garfu diatas layer milo yang first tadi, tuang semua adunan yang putih .Patahkan dua biskut oreo tu, dan susun biskut ikut suka byk mana atas layer putih tu.
7) Dah keras masuk baki layer milo, semuanya ada 3 layer. Dah suam2 boleh masuk dalam esbok, dah sejuk dan keras bolehlah makan bersama seisi keluarga. Selamat mencubaaaa 🥰

p/s: eyna buat 1/2 cup gula dan oreo dalam 5 keping je sbb tak suka manis.
eyna pakai serbuk agar2 yang color coklat (ketua keluarga salah beli🤭)tapi rasanya lagi nmpak menarik layer tgh tu, dun wori rasa still sama hihii

Kredit Nurfarleena Shukor
At the request of many are tempted with this milo pudding, here's the recipe... don't do it 🤭

Oreo Milo Pudding

Material

Powder to clear 10 gm
Water 4 cup
Sand sugar 1/2 cup (like to eat sweet put 1 cup)
1 tin liquid milk
Oreo 1 package (don't throw away cream)
Milo 1 cup (eyna mix with cocoa powder *)

Ways

1) Adopt it so that it's water on a slow fire, it's already dissolved into sugar Messed up again till late.
2) In the milk, stir until boiling.
3) Foreign 2 cups into another pot (for white layer)
4) Whereas the extra one just now insert milo, it's messed up again.
5) Finished cooking, pour half the milo mix for the first layer in the container.
6) Wait until the layer is hard, you will use garfu on the first layer milo, pour all the white mixes. Break the two oreo biscuits, and arrange the biscuits and follow the top of the white layer.
7) It's hard to enter Milo layer left, all have 3 layers. Already lukewarm can enter the esbok, cold and hard can eat with the whole family. Happy trying 🥰

p / s: eyna make 1/2 cup of sugar and oreo in 5 pieces only because he doesn't like sweetness.
eyna wear powder so that the brown color (the leader of the family bought it wrong 🤭) but it feels like it looks interesting, dun wori still feels the same hihii

Credit Nurfarleena ShukorTranslated

濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

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↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.

詳細食譜 Detailed Recipe :
https://www.facebook.com/tungsecretgarden/photos/a.471614593046850/1547142142160751/

部落格食譜 Blogger recipe:
http://www.twobites.com.hk/2020/10/shikuwasa-mousse-cake.html

?沖繩香檸中含有抗氧化作用的維他命C和具有消除疲勞效果的檸檬酸，
特別是黃酮一種的川陳皮素含量大大高於其他各種柑橘類水果。
川陳皮素具有抑制癌症、肝功能障礙、黑色素生成和預防糖尿病、美白等效果?

Ingredients for Shikuwasa Mousse Cake 沖繩香檸慕士蛋糕
(Recipe for 6" Cake 6吋蛋糕份量)

淡忌廉/淡奶油 220克 Whiping Cream 220g
蜂蜜 80克 Honey 80g
豆漿/牛奶 40克 Soy Milk/Milk 40g
沖繩香檸汁 55克 Shikuwasa Juice 55g
白朱古力/巧克力 120克 White Chocolate 120g
魚膠粉/吉利丁粉 9克 Gelatin 9g
南瓜粉 1/4茶匙 Pumpkin powder 1/4tsp
Oreo餅乾 75克 Oreo biscuits 75g
無鹽牛油 25克 Unsalted Butter 25g
各色翻糖 Coloured fondant

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#慕士蛋糕

Hello everyone! Today we'll share with you how to make one of our favorite cookies: French Sablé Jam Cookies. (Sablés à la Confiture)

This sablés cookie is a must try Holiday Season.
French sablés dough makes wonderful tart shells or cookies, and is a versatile pastry staple. Make for cookies, the taste is like shortbread biscuits, the texture is delicate, crumbly, buttery and tender. This recipe’s idea is from Le Cordon Bleu, but we’ve made some adjustments.

To make these dedicated jam-filled cookies, you need to prepare two sizes of cutters. Big one and small one, in this video we use a 6cm scalloped round cutter with a 2cm hearty cutter, you can use any shape of cutter as you like.  In addition to jam, It's perfect to hold soft fillings like pastry cream or chocolate ganache. Hope you this video. Enjoy. : )

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/c8H-MVfD4nY
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How to make French Sablé Jam Cookies Recipe
Sablés à la Confiture Recipe

Yields: 10 sets
Tools：Φ 6cm scalloped round or round cutter,  and a Φ 2cm cutter

✎ Ingredients
☞  For pâte sablée / cookies dough
all purpose flour 100g
unsalted butter 60g, roughly cut into chunks
powdered sugar 30g
almond flour 13g
a pinch of salt
half an small egg or 20g, can whisk the egg and measure out 20g

☞ For filling
jam 80g
**  powdered sugar O.P. for garnish

Instructions
☞ For the dough
1. Whisk the egg and measure out 20g of the mixture, it's what we need.
2. Sieve the flour, powdered sugar, almond flour and a pinch of salt together and add into a large mixing bowl. Stir to combine.
3. Add the cubed butter, mix all ingredients using your fingers and palm of your hands to create a coarse sandy texture.
4. Add the egg and mix until all come together, then fold the dough and push it gently with your hand, repeat again and again until the surface is smooth.
5. Transfer the dough onto a baking paper and cover with another one, roll out to 3mm thickness and freeze for 1 hour.
6. Cut dough into desired shapes, then cut a small hole in the middle of 1/2 cookies for filling the jam. We use a 6cm scalloped round cutter and a 2cm heart cutter, you can use the cutter you have or you like.
7. Preheat the oven to 160C, bake for 12~14 minutes or until golden and cooked through. The baking time depends on the size of cookies. Let't cool on a wire rack.

☞ For the filling
1. Heat the jam in a small saucepan until the texture becomes liquidy. Turn off the heat and let cool.

☞ For assembling
1. Dust the cookie with a hole with powdered sugar evenly.
2. Spread a layer of jam on the bottom sable biscuits, but not too thick, using a teaspoon to place a small dollop of jam onto it. Finally, cover a cookie with a hole to close off the cookie sandwich. Set aside for minutes to let the jam dry a little. Enjoy.

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#FrenchDessert
#SableJamCookies
#easyRecipes