關於 cream cheese glaze ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q: cream cheese glazeResepi Mutiara HATI 在Facebook 的評價

Resepi Donut Red Velvet Dengan Glaze Cream CheeseBahan-Bahan:270gm tepung gandum3 sd besar gula2 sd besar marjerin1 sd besar susu tepung2 sd kecik serbuk koko1 sd kecik pewarna merah1/2 sd kecik kfine/bread improver1/2 sd kecik esen vanila1 biji kuning telur1 1/2 sd kecik yis segera1/2 cwn air suamCara Membuat Donut:1. Satukan 1 sudu besar gula, yis dan air suam. Kacau rata dan biar kembang.2. Dalam bekas lain, satukan bahan-bahan lain dan baki gula. Gaul rata.3. Masukkan pula air yis dan uli hingga doh lembut dan licin. Perap hingga kembang sekali ganda.4. Tumbuk-tumbuk doh untuk buang angin. Canai dan terap atau timbang 30gm, bulatkan dan buat lubang ditengahnya.5. Biarkan sekejap dan goreng donut hingga masak. Boleh ditabur gula ising atau dengan glaze cream cheese.

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關於cream cheese glaze 在 Facebook 的最佳貼文
關於cream cheese glaze 在英式主婦 British Housewife Facebook 的精選貼文
關於cream cheese glaze 在 Resepi Mutiara HATI Facebook 的最讚貼文

關於cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文
關於cream cheese glaze 在 Tasty Japan Youtube 的精選貼文
關於cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文

關於cream cheese glaze 在 Cream Cheese Glaze - Pinterest 的評價

cream cheese glaze 在 Facebook 的最佳貼文

2021-05-16 19:30:13 有 26 人按讚

今年𝗦𝗽𝗿𝗶𝗻𝗴 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝘄𝗲𝗲𝗸只係去咗兩間餐廳，除咗𝗝𝗼𝗶𝗮之外，仲去咗西班牙餐廳 Rubia食𝗱𝗶𝗻𝗻𝗲𝗿 ($𝟰𝟴𝟴𝗽.𝗽.)😋

3 𝘤𝘰𝘶𝘳𝘴𝘦𝘴($488𝘱.𝘱)：
📍𝒮𝓉𝒶𝓇𝓉𝑒𝓇：
♦️𝒪𝒸𝓉𝑜𝓅𝓊𝓈 𝒢𝒶𝓁𝓁𝑒𝑔𝒶 𝑜𝓃 𝒫𝑜𝓉𝒶𝓉𝑜 𝒞𝓇𝑒𝒶𝓂
♦️𝒞𝑜𝒸𝒶 "𝐸𝓈𝒶𝓁𝒾𝓋𝒶𝒹𝒶" 𝒜𝓁𝓁 𝒾 𝒪𝓁𝒾 & 𝑀𝑜𝒹𝑒𝓃𝒶 𝒢𝓁𝒶𝓏𝑒

📍𝑀𝒶𝒾𝓃𝓈:
♦️𝑅𝓊𝒷𝒾𝒶 𝒢𝒶𝓁𝓁𝑒𝑔𝒶 𝒯𝑒𝓃𝒹𝑒𝓇𝓁𝑜𝒾𝓃(+$𝟨𝟧)
♦️𝐼𝒷𝑒𝓇𝒾𝒸𝑜 𝒫𝑜𝓇𝓀 𝑅𝒾𝒷𝓈

📍𝒟𝑒𝓈𝓈𝑒𝓇𝓉𝓈:
♦️𝒞𝒽𝓊𝓇𝓇𝑜𝓈, 𝒲𝒽𝒾𝓉𝑒 𝒸𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒸𝓇𝑒𝒶𝓂 & 𝑅𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝒾𝑒𝓈
♦️𝐵𝒶𝓈𝓆𝓊𝑒-𝒮𝓉𝓎𝓁𝑒 𝒲𝒶𝓇𝓂 𝒞𝒽𝑒𝑒𝓈𝑒𝒸𝒶𝓀𝑒

第一件事要介紹吓 #甜品先，因為實在太岀色😝♦️Basque-style warm cheesecake
不愧係係招牌，用上羊奶芝士，鹹香比普通芝士蛋糕濃郁好多，不過我自己就expect blue cheese味可以再濃多d😛 半熟流心口感亦非常creamy軟滑，雪糕係威士忌whiskey味，酒香芬芳，同cheese嘅鹹香好夾。另外仲會有dropper可以再加威士忌落雪糕度，好好食嘅一件蛋糕🍰

♦️Churros, white chocolate cream & raspberries
Churros新鮮炸起，開頭見到white chocolate cream 都好擔心會好甜，點知甜度又剛剛好喎，仲有raspberries嘅酸味balance返！唔錯🤤

除咗甜品之外，Rubia嘅 #牛扒都好值得介紹！
♦️ Rubia Gallega Tenderloin
呢度主打西班牙Rubia Gallega牛肉。因為d牛喺山上放養過一段時間，走動得多，所以脂肪較少，肉味濃郁。雖然肉質唔算嫩滑，但肉味真係好濃郁，簡單用鹽調味已經帶出肉味，好正！

♦️Iberico Pork Ribs
#豬肋骨口感鬆化，亦唔錯。不過建議第一次嚟Rubia都係要試下 Rubia Gallega Tenderloin先！

相對主菜同甜品， #前菜就比較一般。
♦️Octopus Gallega on Potato Cream
八爪魚嘅鮮味唔係好突出，反而唔知點解好似食到香蕉味！

♦️Coca "Esalivada" All i Oli & Modena Glaze
有D似茄子pizza，上面擺咗唔同嘅蔬菜，味道正常。

Tags: cream cheese glaze 甜品牛扒豬肋骨前菜

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cream cheese glaze 在英式主婦 British Housewife Facebook 的精選貼文

By 英式主婦 British Housewife

2021-04-11 21:58:40 有 36 人按讚

#creamcheese 最近愛上low carb bagel，今晚係牛油果cream cheese balsamic glaze bagel...

CalFree.hk

#avocado #牛油果 #bagel #lowcarb #sandwich #creamcheese

Tags: cream cheese glaze creamcheese avocado 牛油果 bagel lowcarb sandwich creamcheese

英式主婦 British Housewife

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Vivien Chan Campbell，婚前是傳媒和Marketing人，婚後正職是家庭主婦、副業為親子專欄及食譜作者，兼職markering度橋王。因為老公是英國人，手痕在facebook開了《英式主婦》專頁分享生活趣事、港英文化茅盾，以及英國食譜，無意地走上了KOL之路。品牌合作請聯絡Cassie Law 電郵：[email protected] 電話：2801-5311 / 9202-8158

婚前是傳媒和Marketing人，婚後正職是家庭主婦、副業為親子專欄及食譜作者，兼職markering度橋王。手痕在facebook開了《英式主婦》專頁分享生活趣事和港英文化茅盾，無意地走上了KOL之路。

cream cheese glaze 在 Resepi Mutiara HATI Facebook 的最讚貼文

By Resepi Mutiara HATI

2021-03-13 10:30:17 有 11 人按讚

Resepi Donut Red Velvet Dengan Glaze Cream Cheese
Bahan-Bahan:

270gm tepung gandum
3 sd besar gula
2 sd besar marjerin
1 sd besar susu tepung
2 sd kecik serbuk koko
1 sd kecik pewarna merah
1/2 sd kecik kfine/bread improver
1/2 sd kecik esen vanila
1 biji kuning telur
1 1/2 sd kecik yis segera
1/2 cwn air suam

Cara Membuat Donut:

1. Satukan 1 sudu besar gula, yis dan air suam. Kacau rata dan biar kembang.

2. Dalam bekas lain, satukan bahan-bahan lain dan baki gula. Gaul rata.

3. Masukkan pula air yis dan uli hingga doh lembut dan licin. Perap hingga kembang sekali ganda.

4. Tumbuk-tumbuk doh untuk buang angin. Canai dan terap atau timbang 30gm, bulatkan dan buat lubang ditengahnya.

5. Biarkan sekejap dan goreng donut hingga masak. Boleh ditabur gula ising atau dengan glaze cream cheese.

Tags: cream cheese glaze

Resepi Mutiara HATI

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cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2021-09-17 16:00:09 有 7,004 人看過有 243 人喜歡

冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪
甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます！
焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね！

ミニパイ5種
8人分

材料：
薄力粉（打ち粉用）　30g
冷凍パイシート　2枚
卵　1個
水　大さじ1

■いちごクリームパイ
クリームチーズ（常温)　55g
砂糖　大さじ1
バニラエクストラクト小さじ1
いちご（みじん切り）　4個

■ミックスベリーパイ
ラズベリー　40g
ブルーベリー　35g
砂糖　大さじ1
レモン汁　大さじ1/2
レモンの皮　小さじ1/2

■チョコバナナパイ
チョコレートスプレッド　75g
バナナ（スライス）　1本

■アップルパイ
青りんご（スライス)　1/2個
ブラウンシュガー　大さじ1
シナモン　小さじ1/8

■トッピング用クリーム
粉砂糖（ふるっておく）　120g
牛乳　大さじ1
バニラエクストラクト　小さじ1/4

作り方：
1. 作業台の上に軽く薄力粉をまぶし、冷凍パイシートを23x30cmの長方形になるまで綿棒で伸ばす。パイシート1枚を3回折り畳み、折り線で8つの長方形を作る。クッキングシートを敷いた天板に載せる。

2. いちごクリームパイのフィリングを作る。小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを入れて混ぜる。

3. ミックスベリーパイのフィリングを作る。小さめのボウルにラズベリーを入れてフォークでつぶす。ブルーベリー、レモン汁、砂糖、レモンの皮を加えてよく混ぜる。

4. (3)をパイシートの長方形2つの真ん中に載せる。

5. 3つ目と4つ目の長方形にチョコレートスプレッドを塗り、バナナのスライスを載せる。

6. 5つ目と6つ目の長方形に(2)を塗り、いちごを載せる。

7. 7つ目と8つ目の長方形にはりんごのスライスを並べ、シナモンとブラウンシュガーを振りかける。

8. オーブンを200˚Cに予熱しておく。

9. パイに塗る卵液を作る。小さめのボウルに卵と水を混ぜ合わせる。刷毛でパイ生地の折線に沿って塗る。もう2枚目のパイシートを上から被せ、折線に沿ってフィリングの周りの生地を押す。

10. ピザカッター、または包丁で折線に沿って切る。縁にフォークを押し付けて真ん中に穴を3-4ヶ所開ける。表面に卵液を塗る。

11. オーブンで25分焼く。焼き色がついたら取り出し、5分冷ます。

12. トッピング用のクリームを作る。ボウルに粉砂糖、牛乳、バニラエクストラクトを入れ、滑らかになるまで混ぜる。

13. クリームを絞り袋に入れる。パイの表面をクリームでデコレーションしたら、完成！

===

Sheet Pan Stuffed Pastry Pockets
Servings: 8

INGREDIENTS
¼ cup all-purpose flour (30 g), for dusting
2 sheets puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water or milk

GLAZE
1 cup powdered sugar (120 g), sifted
1 tablespoon milk
¼ teaspoon vanilla extract

STRAWBERRIES ‘N’ CREAM FILLING
¼ cup cream cheese (55 g), softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced

VERY BERRY FILLING
⅓ cup raspberry (40 g)
⅓ cup blueberry (35 g)
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest

CHOCOLATE BANANA FILLING
¼ cup chocolate hazelnut spread (75 g)
1 banana, sliced

APPLE PIE FILLING
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon

PREPARATION
1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.

2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.

3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.

4. Spoon the berry mixture over the center of 2 of the 8 rectangles.

5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.

6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.

7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.

8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.

10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.

11. Bake for 25 minutes, or until golden brown.

12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.

13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.

14. Enjoy!

#TastyJapan

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TastyJapan レシピ

Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

cream cheese glaze 在 Tasty Japan Youtube 的精選貼文

By Tasty Japan

2020-07-26 10:00:04 有 29,704 人看過有 783 人喜歡

チーズケーキにつやつやミラーグレーズをかけて…
まるで小宇宙のような、美しいチーズケーキの完成です。
お店のケーキと引けを取らないビジュアル！ぜひ挑戦してみてくださいね♪

ギャラクシーチーズケーキ
直径7cmドーム型 6個分

材料：
■レアチーズケーキ
クリームチーズ（室温に戻す） 150g
グラニュー糖 30g
ヨーグルト（無糖） 100g
生クリーム 80ml
レモン汁小さじ1
ゼラチン 5g
水大さじ2
ビスケット 6枚

■ミラーグレーズ
ホワイトチョコレート（刻む） 150g
グラニュー糖 100g
練乳 100g
水 70ml
ゼラチン 10g
水大さじ2
食用色素（青・水色）適量
銀粉適量
作り方：
1.レアチーズケーキを作る。生クリームはハンドミキサーでとろりとするまで泡立てる。
2.別のボウルにクリームチーズを入れてゴムベラでなめらかになるまで練り混ぜる。砂糖を加えてさらに混ぜ、ヨーグルト、(1)、レモン汁を加えて混ぜ合わせる。
3.ゼラチンを水に振り入れてふやかし、600Wの電子レンジで10秒ほど温めて液状にし、(2)に加えて混ぜる。
4.シリコン型に等分に流し入れ、ビスケットをのせ、冷凍庫で冷やし固める。食べる2〜3時間前に型から外し、冷蔵庫で解凍する。
5.ミラーグレーズを作る。ゼラチンを水に振り入れてふやかし、600Wの電子レンジで20秒ほど温めて液状にする。
6.鍋にグラニュー糖、練乳、水を入れてかき混ぜ、中火にかける。沸騰直前に火からおろし、(5)のゼラチン液を加えて混ぜる。
7.ボウルにホワイトチョコレートを入れて(6)を加え、泡立て器でなめらかになるまで混ぜ、ザルで濾して2等分にする。
8.片方に青の食用色素を加えて混ぜ、もう片方に水色の食用色素を加えて混ぜる。水色の液を青色の液に加えてスプーンでマーブル状に色付けし、とろみが付くまで粗熱を取る。
9.(4)のケーキに(8)をかける。仕上げに銀粉を散らしたら、完成！

===

Here is what you'll need!

---

Galaxy Cheesecake
Servings:6(7cm dome silicone mold)

INGREDIENTS
■No-bake cheesecake
150g cream cheese (at room temperature)
30g granulated sugar
100g yogurt (unsweetened)
80ml fresh cream
1 teaspoon lemon juice
5g gelatin
2 tablespoons water
6 biscuits

■Mirror glaze
150g white chocolate (chopped)
100g granulated sugar
100g condensed milk
70ml water
10g gelatin
2 tablespoons water
Some food coloring (blue, light blue)
Some edible silver powder

PREPARATION
1. To make no-bake cheesecake, whisk fresh cream to very soft peaks.
2. In separate bowl, stir cream cheese until smooth with a rubber spatula. Add sugar, yogurt, fresh cream (1) and lemon juice and combine.
3. Dissolve gelatin in water, microwave at 600W for 10 seconds to liquefy. Pour into cream mixture (2).
4. Pour the cream into silicon molds, place biscuits, and freeze. Move to refrigerator a few hours before serving to unfroze.
5. To make mirror glaze, dissolve gelatin in water, microwave at 600W for 20 seconds to liquefy.
6. Heat granulated sugar, condensed milk and water in a pan over medium heat. Remove the pan from the heat right before boiling. Add gelatin (5) and mix.
7. In a bowl, whisk white chocolate and (6) until smooth. Pour through a fine mesh strainer in a larger bowl to completely smoothen. Divide into two bowls.
8. Color one bowl of the chocolate with blue food coloring, and the other with light blue. Pour light blue chocolate into the blue one. Using a spoon, stir to make marble pattern. Let cool until thicken.
9. Pour marble chocolate (8) over cheesecakes (4). Sprinkle with edible silver powder.
10. Enjoy!

---

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Check us out on Instagram! https://www.instagram.com/tastyjapan/

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

TastyJapan レシピ

Tasty Japan

About author

cream cheese glaze 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2020-06-09 10:00:07 有 17,530 人看過有 364 人喜歡

バナナを練りこんだ生地とクリームチーズは相性バッチリ！
とろ〜っとかかったカラメルが決め手のリングケーキにやみつきです♡
おうち時間のお供に、ぜひ作ってみてくださいね♪

ふわふわバナナリングチーズケーキ

10人分
材料：
■チーズケーキ
クリームチーズ　450g（室温で柔らかくしておく）
粉砂糖　60g
バニラエクストラクト　小さじ1

■バナナブレッド
熟したバナナ　4本
薄力粉　190g
グラニュー糖　100g
ベーキングパウダー　小さじ1
サラダ油　大さじ4
卵　1個
重曹　小さじ1
塩　小さじ¼
シナモン　小さじ1
バニラエクストラクト　小さじ1

■カラメル
グラニュー糖　200g
バター　大さじ6
生クリーム　120ml（室温戻す）

作り方：
1.オーブンを180℃に予熱しておく。ケーキ型にオイルをスプレーしておく。

2.中くらいのボウルに、クリームチーズと粉砂糖、バニラエクストラクトを入れて、滑らかになるまでよく混ぜる。冷蔵庫で冷やす。

3.大きなボウルに、バナナを入れ、フォークで潰す。薄力粉、砂糖、ベーキングパウダー、サラダ油、卵、重曹、塩、シナモン、バニラエクストラクトを加える。混ぜすぎないようにザックリと混ぜる。用意しておいたケーキ型に、半量を注ぐ。

4.(3)に(2)をアイスクリームスクープで均等に乗せていく。型のふちにはつかないように（生地の内側に収まっているように）注意する。残りの(3)の生地を型に注ぐ。

5.バナナブレッドが黄金色になるまで、30分焼く。

6.キャラメルグレイズを作る。中くらいのお鍋に砂糖を入れ、強めの中火にかける。砂糖が解け始めたら、木のスプーンか泡立て器で混ぜる。沸騰したら、バターを加え、溶けるまでかき混ぜる。火からおろして生クリームを加え、よく混ざるまで急いで混ぜる(生クリームは必ず室温に戻しておくこと。そうでないと、ソースが固まってしまう）。キャラメルを冷ます。

7.(5)を裏返して型から出し、ベーキングシートを敷いた金網の上に乗せる。

8.(7)の上から、(6)のキャラメルグレイズを、余分に下に垂れるまで、たっぷり注ぐ。キャラメルグレイズが固まったら、ケーキを切り分けて完成！

Cheesecake-Stuffed Banana Bread Ring
Ingredients
for 10 servings

nonstick cooking spray
CHEESECAKE

16 oz cream cheese (450 g), softened
½ cup powdered sugar (60 g)
1 teaspoon vanilla extract
BANANA BREAD

4 ripe bananas
1 ½ cups all-purpose flour (190 g)
½ cup granulated sugar (100 g)
1 teaspoon baking powder
4 tablespoons vegetable oil
1 egg
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
CARAMEL

1 cup granulated sugar (200 g)
6 tablespoons butter
½ cup heavy cream (120 mL), room temperature

Preparation
1.Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.

2.In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.

3.In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.

4.With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.

5.Bake for 30 minutes, or until the banana bread is golden.

6.To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.

7.Invert the banana bread onto a wire rack set over a baking sheet.

8.Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.

9.Enjoy!

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