Located outside Nashville, the Belle Air Mansion oozes character with its four poster beds, antique furniture, original fireplaces and the rocking chairs on the front porch. It’s one of the hotels we 💚 and you can book it with us 👇

❤️ 𝑴𝒂𝒊𝒔𝒐𝒏 𝑯𝑬𝑰 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆! ❤️
.
Y’all KNOW that cheesecake is my all-time favourite dessert ever. This 𝐌𝐚𝐢𝐬𝐨𝐧 𝐇𝐄𝐈'𝐬 𝐒𝐞𝐛𝐚𝐬𝐭𝐢𝐚𝐧 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 is a decadent treat that is definitely worth the extra calories! 😋😋
.
Introducing Maison HEI Patisserie's one-of-its-kind "𝐌𝐨𝐥𝐭𝐞𝐧 𝐒𝐞𝐛𝐚𝐬𝐭𝐢𝐚𝐧 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞", a masterpiece creation of its own. Baked to perfection with a luscious-looking overly dark on the top + a Creamy & Gooey inside that melts in your mouth upon the first bite! 😘😘
.
Visually it stole my heart! This perfect cheesecake (after a good chill in the fridge) oozes with a Rich, Creamy flavour; with texture impossibly Soft & Fluffy around the exterior + Soft & Molten in the centre. 💞💞
.
🌟 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐁𝐞𝐬𝐭 𝐒𝐞𝐥𝐥𝐞𝐫 (𝟓-𝟖 𝐩𝐚𝐱)
🔸 Sebastian Burnt Cheesecake 6” - RM98
🔸 Mie Matcha Burnt Cheesecake 6” - RM108
🔸 Sebastian Burnt Cheesecake with Strawberry & Blueberry 6” - RM125
.
🎂 𝐂𝐚𝐤𝐞 𝐌𝐞𝐧𝐮 (𝟓-𝟖 𝐩𝐚𝐱)
🔸 Insadong Strawberry Shortcake 6” - RM125
🔸 Aki Taro Cake 6” - RM88
.
𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐒𝐚𝐭 & 𝐒𝐮𝐧 𝐎𝐧𝐥𝐲
🍰 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 - 𝟐 𝐒𝐥𝐢𝐜𝐞𝐬
🔸 Signature Sebastian - RM29
🔸 Mie Matcha - RM35
.
🍰 𝟓.𝟓” 𝐂𝐚𝐤𝐞 𝐁𝐨𝐱 (𝟐-𝟑 𝐏𝐚𝐱)
🔸 Tiramisu - RM38
🔸 Aki Taro Cake - RM38
.
Stop food-porning over my post... Order your treats now at:
WhatsApp https://api.whatsapp.com/message/AFFYDYNPIQ6CC1
DM IG www.instagram.com/maisonhei
.
Please note 1-2 days advance order is required as the cakes are freshly prepared. FREE DELIVERY within 8km from Mid Valley with min order RM50.
.
.
Maison HEI
#FollowMeToEatLa
#MaisonHEI
#BurntCheesecake
#cheesecake
#cheese
#foodporn

❤️ 𝑴𝒂𝒊𝒔𝒐𝒏 𝑯𝑬𝑰 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆! ❤️
.
Y’all KNOW that cheesecake is my all-time favourite dessert ever. This 𝐌𝐚𝐢𝐬𝐨𝐧 𝐇𝐄𝐈'𝐬 𝐒𝐞𝐛𝐚𝐬𝐭𝐢𝐚𝐧 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 is a decadent treat that is definitely worth the extra calories! 😋😋
.
Introducing Maison HEI Patisserie's one-of-its-kind "𝐌𝐨𝐥𝐭𝐞𝐧 𝐒𝐞𝐛𝐚𝐬𝐭𝐢𝐚𝐧 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞", a masterpiece creation of its own. Baked to perfection with a luscious-looking overly dark on the top + a Creamy & Gooey inside that melts in your mouth upon the first bite! 😘😘
.
Visually it stole my heart! This perfect cheesecake (after a good chill in the fridge) oozes with a Rich, Creamy flavour; with texture impossibly Soft & Fluffy around the exterior + Soft & Molten in the centre. 💞💞
.
🌟 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐁𝐞𝐬𝐭 𝐒𝐞𝐥𝐥𝐞𝐫 (𝟓-𝟖 𝐩𝐚𝐱)
🔸 Sebastian Burnt Cheesecake 6” - RM98
🔸 Mie Matcha Burnt Cheesecake 6” - RM108
🔸 Sebastian Burnt Cheesecake with Strawberry & Blueberry 6” - RM125
.
🎂 𝐂𝐚𝐤𝐞 𝐌𝐞𝐧𝐮 (𝟓-𝟖 𝐩𝐚𝐱)
🔸 Insadong Strawberry Shortcake 6” - RM125
🔸 Aki Taro Cake 6” - RM88
.
𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐒𝐚𝐭 & 𝐒𝐮𝐧 𝐎𝐧𝐥𝐲
🍰 𝐁𝐮𝐫𝐧𝐭 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 - 𝟐 𝐒𝐥𝐢𝐜𝐞𝐬
🔸 Signature Sebastian - RM29
🔸 Mie Matcha - RM35
.
🍰 𝟓.𝟓” 𝐂𝐚𝐤𝐞 𝐁𝐨𝐱 (𝟐-𝟑 𝐏𝐚𝐱)
🔸 Tiramisu - RM38
🔸 Aki Taro Cake - RM38
.
Stop food-porning over my post... Order your treats now at:
WhatsApp https://api.whatsapp.com/message/AFFYDYNPIQ6CC1
DM IG www.instagram.com/maisonhei
.
Please note 1-2 days advance order is required as the cakes are freshly prepared. FREE DELIVERY within 8km from Mid Valley with min order RM50.
.
.
Maison HEI
#FollowMeToEatLa
#MaisonHEI
#BurntCheesecake
#cheesecake
#cheese
#foodporn

These skull-shaped dumplings have syrupy custard oozing from their mouth! Eat them piping hot!
Recipe: (8 Skulls)
First up, we make the custard.
1. Mix 10g of corn starch with 40g of sugar before sieving.
2. Add 130g of milk and mix again.
3. Mix in 1 egg yolk (25g, this time we used a pair) before adding vanilla extract.
4. Strain the mixture
5. Gently wrap the mixture then heat in a microwave at 500w for 2 minutes.
6. Mix some more.
7. Once again, wrap the mixture and heat in a microwave at 500w for 2 minutes.
8. Mix in 5g of butter.
9. If the mixture becomes too hard mix in some more milk. On this occasion we added 70g.
10. Separate into 8 pieces and freeze in the freezer (total amount 230g)

Next we make the dough for the dumplings (knead by hand).
11. Take 120g of bread flour, 80g of rice flour, a little less than 1/2 a teaspoon of salt, 13g of sugar, 3g of dry yeast and 100-120g water (check how much you need as you go, on this occasion we used 115g), and mix them all together thoroughly before kneading the resulting dough.
12. Once all the ingredients are clumped together, add 11g of salad oil and knead some more.
13. Once kneaded to a smooth shape, place in a bowl lightly coated with salad oil. Then leave it at 35ºC for 35 minutes until it begins to ferment.
14. Once it has inflated to about twice its size, degas the dough.
15. Divide the dough into 8 pieces (roughly 43g a piece), roll into a round shape and cover with a damp tea-towel. Take care to avoid dough drying.
16. Spread evenly over the custard from step 10 and cut into ten 10cm squares, which are then to be placed on to a baking sheet. It's fine if there are some irregularities, in the end the custard will be oozing out so they'll close up tightly.
17. Carve out space for eyes using a pair of scissors and place some black soybeans in there once finished cooking.
18. Steam for 8 minutes in a boiling steamer.
19. While they're still hot carve out the mouth section, then you can enjoy these delicious dumplings while the custard oozes out. Be careful not to burn yourself!

スカルの口からドロドロとクリームが流れ出す、そんな中華まん作りました。アツアツを食べてね。
*レシピ*（8スカル）
カスタードクリームを作ります
１．コーンスターチ 10gと砂糖 40gを合わせてふるう。
２．１を混ぜあわせ、牛乳 130gも入れ混ぜる。
３．卵黄 1個分（25g 今回双子でした）も入れ混ぜ、バニラエッセンスを加える。
４．網で濾す。
５．ラップをふんわり掛け、500wの電子レンジに2分かける。
６．混ぜ合わせる。
７．再度、ラップをふんわり掛け、500wの電子レンジに2分かける。
８．バター 5gを加え混ぜる。
９．かたくなりすぎたら牛乳を加えて混ぜのばす。今回は70g追加しました。
１０．８個に分けて冷凍する。（全量 230g）

中華まん生地を作ります（手でも捏ねられます）
１１．強力粉 120g、米粉 80gに塩 小さじ1/2弱、砂糖 13g、ドライイースト 3g、水 100g～120g（様子をみながら加える。今回は115gでした）を加え混ぜ、捏ねる。
１２．だいたいひとまとまりになったら、サラダ油 11gも加え捏ねる。
１３．なめらかに捏ね上がったらまとめ、サラダ油を薄く塗ったボウルに入れ、乾燥しないように35度で35分ほど一次発酵させる。
１４．２倍ほどに膨らんだら、ガス抜きする。
１５．８等分（1個あたりおよそ43g）し、丸める。濡れ布巾などをかけ、乾燥に気をつける。
１６．平たく伸ばし、１０を包み、10センチ四方に切ったオーブンシートにのせる。イビツは大丈夫だけど、クリームが流れ出すので、しっかりととじること。
１７．目の部分にハサミで軽く切り込みを入れ、調理済みの黒豆を押し付けてつける。
１８．沸騰した蒸し器で8分蒸す。
１９．熱いうちに口部分に切り込みを入れ、頬を押してカスタードクリームを流れ出させながら食べると盛り上がるよ。やけど注意！

#Halloween #Skull #CustardCream #Dumplings #Manju #Recipe #ASMR #OddlySatisfying #ハロウィン #ドクロ #スカル #まんじゅう #NightmareBeforeChristmas #Jack #EdvardMunch #TheScream

「この素晴らしい世界に祝福を!」の第1期エンディングテーマ「ちいさな冒険者」を囁き声で歌ってみました！ご視聴ありがとうございます＾＾チャンネル登録していただけると嬉しいです＊　
Today I sang ED1 Chiisana Boukensha (A little adventurer) from the anime 'KonoSuba: God's Blessing on this Wonderful World!'. Thank you for watching and please subscribe ^^
Twitter: https://twitter.com/ASMRBluekatie
Original / Romaji Lyrics & English Translation
koronde surimuita toko
chi ga nijinde shimiru keredo
hecchara sa sugu naoru kara
ashita ni wa kasabuta dekiru

I fell down and grazed myself
Blood oozes and is seeping through but
I'll just leave it alone because it'll heal pretty soon
Tomorrow I will have a scab over my wound

kyou mo mata BAKA ni sareta yo
hazukashii shi kuyashii keredo
hecchara sa oboete oke yo
ima ni warai kaeshite yaru

Today again I was treated like a fool
It was embarrassing and frustrating but
I'll just leave it but hey don't you forget
For now I shall return a smile

misaki kara fune o daseba
kaze o uke ho ga fukuramu
boku wa ima tsuchi o hanare
nanatsu no umi o mata ni kakeru

If you sail a ship from a cape
The sail will swell out in the wind
At this moment I part with the land
And travel the seven seas

KENKA shite nagurareta toko
murasakiiro AZA nin atta
hecchara sa kyou no tokoro wa
maketa koto ni shitoite yaru.

Got in a fight and where I was struck
became a purple bruise
I'm just gonna leave it at that for today
And concede defeat

oka ni tachi te o hirogete
kaze o machi habataku no sa
boku wa ima tsuchi o hanare
oozora wataru ichiwa no tori

Standing on a hill I spread my arms
and flap against the wind
At this moment I part with the land
As a bird crossing the enormous sky

minami kara kaze ga fuite
kyuu ni ame furi hajimeta
haru wa sugu tonari ni iru
sentakumono torikomanakucha

The wind blows from the South
And rain comes falling all of a sudden
Spring is right around the corner
I have to bring in all the laundry

Simple and delicious! I fried avocado and cheese wrapped with smoked salmon. You can sprinkle them with lemon juice for a refreshing taste!

This recipe won the highest award at KRAFT's cheese recipe contest. It became a recipe card.
http://createeathappy.blogspot.jp/2010/04/my-accomplishments.html
http://cookpad.com/pr/contest/index/155

---------------------------------
Alaskan Cheese Fries Melt

Difficulty: Very Easy
Time: 15min
Number of servings: 8

Ingredients:
8 slices natural cheese
1/2 avocado
8 slices smoked salmon
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
lemon wedge *optional

Directions:
1. Slice avocado widthwise into 8 slices.
2. Place a slice of smoked salmon so that the length of it is running flat and vertically towards you. Place the sliced avocado and natural cheese on the end of the smoked salmon close to you and start rolling (you don't have to wrap them securely because you are going to deep fry for just a few seconds).
3. Flour the salmon rolls lightly, dip in beaten egg, then coat with Panko. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
4. Deep fry them for a few seconds in oil at 190C (374F) until golden brown. Remove them from the oil before the cheese melts and oozes out.
5. Serve with lemon wedge if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_3.html
---------------------------------

KRAFT Kireteru Cheese (クラフト 切れてるチーズ)
http://www.morinagamilk.co.jp/products/cheese/kireteru/270.html

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo

Music by
Josh Woodward
I Hate You (Instrumental Version)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

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