A decadent dessert masterpiece emerges, featuring a unique blend of flavors and textures. A creamy vanilla bean panna cotta sits atop a delicate almond macaron shell, offering a harmonious combination of silky and crunchy elements. The panna cotta is elegantly adorned with a vibrant assortment of fresh berries, including raspberries, blueberries, and strawberries, adding bursts of juicy sweetness. Delicate edible flowers are delicately placed around the dessert, lending a touch of elegance and beauty. A drizzle of velvety passion fruit sauce completes the presentation, providing a tangy and exotic flavor that perfectly complements the richness of the panna cotta.
[:hk]https://www.youtube.com/watch?v=7uqghez-o_8 你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道 喜歡烘焙麵包的朋友，可能都聽過「湯種」麵包。「湯種」是烘焙述語。「湯」在日本語裡有熱水，泡溫泉的意思；「種」為麵種之意。將麵粉加溫水放在爐上加熱，使麵粉裡的澱粉糊化，糊化煮熟的麵糊便是「湯種」。 剛剛出爐的麵包最是鬆軟，但隨著擺放時間延長，麵包的水份流失，澱粉質老化，隔夜麵包變得又冷又硬，口感變差。 湯種法在麵糰裡加入熟麵糊，鎖住大量的水份，提高麵包的持水量，使麵包氣泡细化。利用湯種製作的麵包倍加柔軟，特別輕盈，組織更有彈性，麵包撕開後能有片狀羽毛或拉絲的效果。由於保濕時間得以延長，所以湯種麵包很耐放，放上兩三天仍可保持鬆軟的口感。 在家做饅頭，習慣揉一大盤麵糰做多一點，放著慢慢吃，但是饅頭放涼或過夜後變硬，美味程度大減，熊貓先生每次看到隔夜饅頭就會一面嫌棄，不吃又很浪費。湯種既可以讓麵包柔軟好吃，放在饅頭裡，會不會有一樣的效果？我用65度湯種法，將麵粉加水後加熱至攝氏 65 度，使澱粉糊化，增多吸水量，加進主麵糰一起揉，後面的步驟和普通饅頭無異，整形，發酵，蒸熟。結果一試驚艷，真的超綿超軟，即使兩三天之後，不加熱冷著吃，一樣是綿密柔軟的口感。 春天到了，玫瑰花開了，小小加工，做成經典網紅玫瑰花饅頭，每一口都吃得心花怒放。用抺茶粉和紫地瓜粉調出漸變色，清新脫俗，夢幻精緻。每一片玫塊花擀薄需時，做型饅頭在擀壓後，由於麵糰裡面加入了酵母，捲起來時容易產生氣泡，肥丁沒有特別的妙招，只是將未用的麵糰通通丟去急凍，讓酵母睡覺就不會產生氣泡，只要在 1 ~ 2 小時內完成整形，麵糰不結冰就沒問題，若是結冰了轉移到冷藏室退冰就可以了。不幸發現饅頭表面有氣泡，也不用灰心，用針刺穿氣泡，蒸好的麵糰一樣光滑。 抺茶玫瑰饅頭 （份量 28 個） 湯種 中筋麵粉 All Purpose Flour 50 g 無糖豆漿 Unsweetened Soy Milk 260 g ◤材料 中筋麵粉 All Purpose Flour 600 g Demerara 原蔗糖 Demerara Raw Cane Sugar 30 g 速發酵母 Instant Yeast 3 g 無糖豆漿 Unsweetened…
студийная сьемка, черно белая фотография, циклорама
From natural materials to minimalist layouts, these 29 Japanese bathroom ideas will inspire you to combine timeless elements with contemporary touches for a unique and harmonious design.
A decadent dessert masterpiece emerges, featuring a unique blend of flavors and textures. A creamy vanilla bean panna cotta sits atop a delicate almond macaron shell, offering a harmonious combination of silky and crunchy elements. The panna cotta is elegantly adorned with a vibrant assortment of fresh berries, including raspberries, blueberries, and strawberries, adding bursts of juicy sweetness. Delicate edible flowers are delicately placed around the dessert, lending a touch of elegance and beauty. A drizzle of velvety passion fruit sauce completes the presentation, providing a tangy and exotic flavor that perfectly complements the richness of the panna cotta.
都心の利便性とご夫婦の寛ぎを兼ね備えた、ヴィンテージマンションの上質リフォーム
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