![鮮甜煮意 Umami & Sweet Kitchen](/img/default-banner.jpg)
- 10
- 500 808
鮮甜煮意 Umami & Sweet Kitchen
Registrace 19. 04. 2020
由西面女變西面師奶,因為面太西所以冇乜朋友,成日宅係屋企煮嘢食。但係開始年紀大記性唔好,怕自己遲啲唔記得晒啲食譜,想拍片記錄一下,第日就算真係失憶,都可以睇番D片照住做!哈哈!
By 西面C9 WestFaceC9
By 西面C9 WestFaceC9
Video
Japanese Soft-boiled Egg w/ Dashi Soy Sauce Recipe
zhlédnutí 1,2KPřed 4 lety
Dashi Soy Sauce Recipe: Water 1 Cup Shredded Bonito about 5g Sugar 2 Tbsps Sake 2 Tbsps Mirin 1 Tbsp Japanese Soy Sauce 4 Tbsps
日式溏心蛋做法|配鰹魚醬油汁|半熟蛋|
zhlédnutí 15KPřed 4 lety
鰹魚醬油汁: 水 1杯 鰹魚碎 約5克 2湯匙 清酒 2湯匙 味醂 1湯匙 日本醬油 4湯匙 #日式溏心蛋 #鰹魚醬油汁 #半熟蛋 #溏心蛋 #糖心蛋 #WestFaceC9 #softboiledegg
Cocktail Buns [Hong Kong Style] Super Fluffy #CocktailBuns #HongKongStyleBread
zhlédnutí 50KPřed 4 lety
Hong Kong Style Cocktails Buns by "Sponge and Dough Method" Sponge: Water 90ml Sugar 3g Instant Yeast 2.5g Bread Flour 150g Main Dough: Plain Flour 40g Bread Flour 20g Instant Yeast 1g Sugar 40g Salt 3.5g Milk Powder 8g Wate 15ml Egg 20g Butter 20g Filling: Butter 70g Powdered Sugar 60g Cake Flour 10g Milk Powder 15g Desiccated Coconut 25g Mexican Batter: Butter 24g Sugar 20g Pinch of Salt Egg ...
港式「雞尾包」超鬆軟{中種法}#雞尾包 #港式麵包 #中種法
zhlédnutí 205KPřed 4 lety
中種麵團材料: 水 90ml 3g 即溶酵母 2.5g 高筋麵粉 150g 主麵團材料: 普通麵粉 40g 高筋麵粉 20g 即溶酵母 1g 40g 鹽 3.5g 奶粉 8g 水 15ml 蛋 20g 牛油 20g 餡料: 牛油 70g 糖粉 60g 低筋麵粉 10g 奶粉 15g 椰絲 25g 墨西哥麵糊: 牛油 24g 20g 鹽 少許 蛋 20g 普通麵粉 34g Music: Solo Acoustic 5 Musician: music by audionautix.com License: creativecommons.org/licenses/by/4.0/legalcode #雞尾包 #港式麵包 #中種法 #WestFaceC9 #CocktailBun #BreadMaking #Breads #HomemadeBread #在家做麵包
柚子布里歐吐司 Yuzu Brioche #Brioche #布里歐
zhlédnutí 4KPřed 4 lety
近來很想吃用Brioche做的法式多士,但是要去找好吃的Brioche,那我就選擇了嘗試自己做。我還在食譜中多加了一些柚子皮增加香氣。 材料: 高筋麵粉 210克 30克 全蛋 1 蛋黃 1 鮮奶 (奶 蛋總重量160克) 鹽 3.5克 牛油 63克 即溶酵母 3克 柚子皮 50克 #Brioche #布里歐 #吐司 #布里歐吐司 #柚子布里歐 #柚子 #homebaking #YuzuBrioche #JapaneseToast #breadmaking #WestFaceC9
Yuzu Brioche Loaf (w/ Japanese citrus fruit, Rich yet Refreshing) #Brioche #Yuzu #WestFaceC9
zhlédnutí 4,7KPřed 4 lety
I am craving for Brioche French Toast lately, but it's never easy to find a good brioche in Hong Kong. I think the best way is to make it myself. Yuzu peels are added in this recipe to give this buttery bread a fruity note and refreshing aftertaste. This may not be the traditional way of making Brioche, but this is just my way 😊 Yuzu Brioche (1 Loaf: 20cm x 10cm x 10cm) Ingredients: Bread Flour...
港式菠蘿包 - 跟住舊書做 Hong Kong Style Pineapple Bun - Following an Old Cookbook #菠蘿包 #港式菠蘿包 #PineappleBun
zhlédnutí 209KPřed 4 lety
話說我屋企真係有好多食譜書,最近重溫左一本好舊,已經發黃嘅食譜,搵到呢個真係有菠蘿嘅菠蘿包,好想整黎試吓!我試咗幾次,有啲效果我唔係好滿意,所以做咗少少改動。同一個食譜要試幾次,係有啲花時間,但係其實幾玩,好似俾本書帶領我體驗左一次港式麵包師傅嘅制包旅程。 I have numerous cookbooks at home. I have reviewed an old recipe recently of Hong Kong Style Pineapple Bun with real pineapple in it. I real want to try that out. I made a few attempts, and adjusted the recipe slightly. It may be a bit time consuming, but I am en...
荷蘭焦糖煎餅在家做 Homemade Stroopwafels #stroopwafel #stroopwafels #荷蘭焦糖煎餅 #荷蘭煎餅 #caramelwaffle #dutchwaffle
zhlédnutí 11KPřed 4 lety
因為太愛Stroopwafels配咖啡,所以自學研究製作方法,放棄傳統Molasses煮黃糖的做法,改用自家製焦糖餡,做出自己喜歡的質感和味道。希望你都會喜歡啦! I love Stroopwafels so much and learnt how to make it by trial and error. Giving up molasses and brown sugar filling, I made a soft caramel instead to create a slightly chewy texture and the taste I like. I hope you like it too! 窩夫麵團 / Waffle Dough: 普通麵粉 / Plain Flour 250g 牛油 / Butter 125g 砂 / Sugar 75g 乾酵母 / Acti...
Recipe in English please
very good
Hello,我成功跟你做了你的食譜,老公仔仔超喜歡,多謝你分享,請問影片中將打好麵團放入冰箱30分鐘是有什麼作用?麵包會鬆軟?我不明白解答比家人🙏🏻
do you use sweetened or unsweetened coconut?
Need English translation for the recipe
想請問如果改用豬油,份量是否同牛油一樣呢?
什么书,可以推荐下吗
좀 치네
好感謝你share呢個食譜出嚟! 我參考同試過好多食譜都做唔返細個嘅菠蘿包味道,係你呢個就搞掂! 仲好食過好多舖頭添! Thanks!
謝謝分享!🙇♀️
Not everyone watching this is in HK. Iced water is not recommended
yumm
冰?那有人似你這麻煩👎
整到粉團光滑,搓圓時點解粉團咁黐手,而妳又唔會嘅?
請問成本一個多少港元呢,如無機打麵粉手打可以嗎?看見的確很正很有心思,但用時間?你家真有口福。
Beautiful and yummy. Is it OK to use yuzu powder in baking instead ?
真想不到菠蘿包原本竟然是有菠蘿的。而你講開今時今日菠蘿包的味道和兒童時吃的有分別,我早已發現,或者因我年紀比你大,我感覺到的差異更為明顯,或許是由於老師傅愛用豬油,而後來的改用牛油的原故吧。
可以做吓日式麵包😊
after see I want to make
這本書既作者其他食譜都很有水準,初哥都可以第一次就成功,可惜e家買唔返
my dough is rising well, but the filling are all coming out, what did I wrong?
謝謝師傅。哈哈,贊成妳先生的建議,以滿足漂浮空中的香氣帶來的肚子咕咕的聲響。
多謝晒分享講好清楚
You have very good recipes, I’m surprised you don’t have more recent postings.
I tried this recipe. It turns out very nice, and fluffy. I live in San Francisco Bay Area. For the 中種、I mixed it and leave it in the fridge overnight. I didn’t use ice water to mix the dough. Thank you very much!
感謝🙏🏻分享
I’m in US. Can I skip icing part, please advice? Thanks
好靚
Thx for sharing the recipe, this is precious 🥹 I’d really like to try once to figure out whether it would taste like those pineapple bun in the old days
請問混合牛油同普通牛油有何分別?
當然有分別啦~冇咗牛油香味!
Hmmmm 😋😋👍👍
睇多個頻道都做不了厚脆包皮,不知師傳是怎麼做!
What size is the baking tray you are using please?
賣相都幾靚,不過3次發酵時間都要3個半鐘,連埋其他工序唔計你舊隔夜麵糰真係又早做到下午先有得食。所以條片都只係作示範用途,實用性係極低。
excellent
Thank you for the wonderful recipe. Why does my filling melt away leaving a hollow middle?
请问普通面粉是中根面粉吗?
hi, what was the name of the cookbook you showed at the beginning? thanks!
Love it long process but outcome looks good and yummy. I will try this and see if I can do what u have demonstrated in ur video. I have all ur stuff u used just have to make a time to do this.will try after the holiday so everybody is still full of food in their stomach😀. Thank u very much and Happy New Year to u and ur husband😃from a fan from Cailfornia,USA
由细到大都钟意鸡尾包😀
Having made both 中種和湯種雞尾包 at the same time , 湯種can be stored longer without hardening . 還是覺得湯種的包比較軟滑。
Thank you for sharing the recipe. Do you have a list of ingredients in English?
Do orange peels need to be soaked in sugar before making bread?
Do orange peels need to be cooked with sugar for a clear texture?
Top chef, thank you
哈 菠萝包里真有菠萝?
😘🤩🙏👍
中種可不可以早上做好; 放置超過2.5小時?
super fine love from india
Yes, my family n friend love this so much!!! This is the best recipe so far I get from CZcams. It’s detail enough that u won’t fail in any way. Thanks so much!!!