做蛋糕怎麼打發淡奶油？🧚超詳細教程奉上🤗🤗🤗
How to whip whippibg cream when making cakes? 🧚Super detailed tutorial is here💖💖

🧧🧧🧧1月日本商品預購🧧🧧🧧
#最美的禮盒
日本TULIP ROSE 鬱金香玫瑰花朵餅乾派
一盒4入$450
一盒6入$580
一盒9入$850
一盒18入$1480

#一月底到貨

💖這是在法國學習甜點製作的金井理仁先生，歸國後所創辦的日本甜點品牌，招牌甜點正是上圖中如同鬱金香🌷般的花朵甜點，吃起來酸酸甜甜，甜而不膩，兼顧視覺與味覺的絕佳享受

以薄脆的蘭朵夏餅乾，來表現鬱金香花瓣的纖細，包裹住入口即化的白巧克力奶油(Whip Chocolate)製成高雅玫瑰花內餡；花芯以酥皮為基底創造多層次口感，上面再灑上堅果、果乾點綴，真的是美不勝收又獨具匠心!!!

💖看了就好療癒、送人也好體面
共有3種口味混搭
⭐️草莓、覆盆莓口味
⭐️巧克力焦糖堅果口味
⭐️百香果芒果口味

📎賞味期限30日

⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️

🈲預購/連線沒有蝦皮下單 也沒有到貨付款🈚

下單後不接受取消訂單
違規者直接封鎖並列為黑名單
再請大家千萬不要跑單
不然跩媽會傷心難過哭哭😥

商品到貨日大約為下單日往後算兩週
德國澳洲商品到貨日較久
大約為三到四週禮拜
如果無法等待請您考慮後下單

預購商品兩週結單一次
商品金額滿3000即免運費
未達免運費門檻運費酌收60

出貨方式👉👉新竹物流/7-11超商取貨

匯款後依照匯款順序出貨📫📫📫📫📫

🧧🧧🧧1月日本商品預購🧧🧧🧧
#最美的禮盒
日本TULIP ROSE 鬱金香玫瑰花朵餅乾派 一盒4入$580
#1月底左右到貨

#限定盒

這一個限定和只有販售一個月
而且重點是裡面還多加了一個新口味

#柑橘佛手柑

💖這是在法國學習甜點製作的金井理仁先生，歸國後所創辦的日本甜點品牌，招牌甜點正是上圖中如同鬱金香🌷般的花朵甜點，吃起來酸酸甜甜，甜而不膩，兼顧視覺與味覺的絕佳享受

以薄脆的蘭朵夏餅乾，來表現鬱金香花瓣的纖細，包裹住入口即化的白巧克力奶油(Whip Chocolate)製成高雅玫瑰花內餡；花芯以酥皮為基底創造多層次口感，上面再灑上堅果、果乾點綴，真的是美不勝收又獨具匠心!!!

💖看了就好療癒、送人也好體面
共有3種口味混搭
⭐️草莓、覆盆莓口味
⭐️柑橘佛手甘柑堅果口味
⭐️百香果芒果口味

📎賞味期限30日

⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️⚠️

🈲預購/連線沒有蝦皮下單 也沒有到貨付款🈚

下單後不接受取消訂單
違規者直接封鎖並列為黑名單
再請大家千萬不要跑單
不然跩媽會傷心難過哭哭😥

商品到貨日大約為下單日往後算兩週
德國澳洲商品到貨日較久
大約為三到四週禮拜
如果無法等待請您考慮後下單

預購商品兩週結單一次
商品金額滿3000即免運費
未達免運費門檻運費酌收60

出貨方式👉👉新竹物流/7-11超商取貨

匯款後依照匯款順序出貨📫📫📫📫📫

Hello friends! Today we're going to share with you how to make a Japanese matcha ice cream at home without an ice cream machine.
Can we make ice cream without an ice cream machine? Sure thing. Is there a method that is the easiest but the flavor is yummy and creamy? Of course.

This simple 4-ingredients homemade matcha ice cream is super easy and amazing. If you’ve never made ice cream at home. Start here with our step-by-step video and recipe. If possible, use a high-grade matcha powder for the best flavor and color.

📍 Please follow us on Instagram:: https://www.instagram.com/sweetdumplingofficial/  
📍 Welcome to follow us on FB: https://www.facebook.com/sweet.dumpling.studio/  

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How to make Matcha Ice Cream

☞ Container size: at least 800ml
☞ To freeze mixing bowl 12 hours before

✎ Ingredients
heavy cream 250g
sweetened condensed milk 170g
milk 50g
IPPODO matcha powder 15g

✎ Instructions
1. Sift the matcha powder.
2. Add milk into the matcha powder and mix well until it becomes the paste form.
3. Add condensed milk into the matcha paste, slowly incorporating the mixture until smooth. If there are too many lumps, sift it.
4. Pour the cold heavy cream into a freese mixing bowl, whip the cream on medium high speed until almost stiff peaks, be careful not to over whip.
5. Gently add the matcha mixture into the whipped cream, whip on low speed until the mixture becomes thick and airy.
6. Transfer the mixture to an 800~1000ml metal container and freeze for 4-6 hours.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:31 Ingredients
00:55 Make matcha ice cream base
04:22 whipping cream
05:54 Make matcha ice cream
07:55 deco and enjoy
-----------------------------------------------------------------------
#NoIceCreamMachineRecipe
#MatchaIceCream

手撕包適合家用小酵箱做大份量麵包的需求，如果沒有攪拌缸，可以用麵包機或手搓法，方法可以參考我的其他影片有介紹。
 
✿食譜份量✿ 四方模 8" x 8" square mode
高筋麵粉 Bread Flour 300g
淡奶油 Whip cream 35g
蜂蜜 Honey 40g
糖 Sugar 15g
鹽 Salt 4g
鮮酵母 Fresh Yeast 9g (乾酵母 Dry Yeast 3g)
冰水 Ice Water 70g
冰牛奶 Cool Milk 70g
無鹽牛油 Unsalted butter 25g
紅豆餡 Read Bean Paste 200g
芝士 Cheese 40g
 
✿卡文's其它影片✿
☛麵團基本操作方法 (一) Bread dough
https://www.youtube.com/watch?v=lpSvVUv7PVw&t=2s

☛懶人省力手搓麵團－麵團操作(二) How to Hand Knead Bread Dough - A quick guide for lazy people
https://www.youtube.com/watch?v=gjUpf9vwbVg&t=5s

☛[麵包機] 新手零失敗－腸仔包 (中字) Sausage Bun (Bread Machine)
https://www.youtube.com/watch?v=9XQIDLAW_E0

☛[麵包機] 黑白芝麻卷 (中字) Sesame Roll (Bread Machine)
https://www.youtube.com/watch?v=YhDtocKbW0I&t=16s

☛咖哩火腿咸戚風 Curry Ham Chiffon Cake
https://www.youtube.com/watch?v=plkfeaGtJ9I&t=5s

 
✿找到我 Find me here✿
☛Facebook : https://goo.gl/NkA9bY
☛Instagram : https://goo.gl/21k1mE
☛Email : bakewithcarmen@gmail.com

如何做出口感鬆軟綿密的戚風蛋糕？只要蛋、牛奶、麵粉、糖，靠蛋白包覆空氣使蛋糕膨脹，掌握「蛋白霜打發、不消泡攪拌法、鮮奶油塗抹」等技巧，輕鬆做出完美戚風蛋糕！

烤出美味戚風蛋糕的三大技巧：蛋白霜打發、不消泡攪拌法、鮮奶油塗抹
Bake the beat Chiffon Cake by mastering the Three crucial method

【蛋黃麵糊】
蛋黃Egg york 3個
細砂糖Sugar 20g
液體植物油Vegetable oil 40g
牛奶Milk 40g
紅茶Black Tea 4g
低筋麵粉Cake flour 66g

【蛋白霜】
蛋白 Egg white 3個
細砂糖Sugar 40g

Steps
1.加熱牛奶 Warm the milk
2.倒入紅茶 Add black tea
3.放涼 Cool
4.分蛋 Separate the egg white and egg york
Tip: 蛋白不可以沾到蛋黃,水份及油脂 Avoid any egg york, water and oil in egg white
5.打蛋白霜 make meringue
Tip: 糖分兩次加 Add sugar gradually, 2-3 times

6.打到蛋白霜出現明顯紋路與光澤感Whip the meringue until it becomes nice and glossy
7.將蛋黃與砂糖打勻Beat the egg york and sugar
Tip: 直到蓬鬆與變白Until fluffy and the color turns white
8.加入植物油打勻 Add oil
9.拌入紅茶牛奶 Add milk tea
10.加入過篩的麵粉 Add flour
11.分兩次混入蛋白霜 Mix the meringue gradually
Tip: 以最輕柔但快速的速度攪拌Mix the batter gently yet fast

12.倒入蛋糕模 Transfer the batter to tube pan
Tip: 輕輕搖晃蛋糕模，震出大泡泡，可使蛋糕更細緻 Break the big bubble to make the texture tenderer
13.160度c烤半小時 Bake 160C 30mins
14.蛋糕出爐後立即在桌面敲一下 Remove the cake from the oven and beat it
Tip: 可防止蛋糕萎縮 Prevent the cake from shrinking

15.倒扣冷卻Let cool upside down
16.脫模，用刀子輕輕劃過蛋糕模的內外側Slide a knife around edges of pan
17.由下往上使力，讓蛋糕模分離 Push up to separate the pan
18.用刀子輕輕劃過底部 Slide a knife around the button
19.拖住蛋糕頂端，倒扣將蛋糕拿出 Hold the top and flip upside down to get the cake out
20.鮮奶油中加入些許砂糖 Add sugar in heave cream
21.打發鮮奶油蓬鬆有紋路出現 Whip it until fluffy
Tip: 不要打太過硬，會不好抹 Don't over beat it
22.抹鮮奶油時，先抹上面 First put the whipped cream on the top

23.然後再抹側面 Then on the side
Tip: 45度角貼上蛋糕側面，90度角左右搖晃輕抹 Hold the cream 45° and then up to 90° to cover the cake with cream°
Tip: 刮去抹刀上多餘鮮奶油，可使塗抹更平整 Remove the extra cream
24.冷藏一下，讓鮮奶油定型更好切 It easier to cut the cake if refrigerate for a while
Tip: 刀子泡在溫水中，可讓蛋糕切得更漂亮Warm the knife to make a clean cut