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在still frozen dessert這個產品中，有6篇Facebook貼文，粉絲數超過521的網紅味覺實驗室 -Food Science Oppa-，也在其Facebook貼文中提到， #紅磡 好喜歡這裡的裝潢😍 簡單的線條、光猛，就好像日本的簡約風café一樣。的確，這裡是走日系甜品路線，還重點售賣冰冷的飲料和雪糕，超適合炎炎夏日去消暑🌞 焦糖海鹽粉雪冰 ($48HKD) & 紅豆抹茶粉雪冰 ($52HKD)🍵 食一口，就明白它為什麼被命名為“粉雪冰”，而不是“刨冰”。它的口感...
　同時也有4部Youtube影片，追蹤數超過60萬的網紅Tasty Japan，也在其Youtube影片中提到，チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！ ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫ ラズベリーとチョコのチーズケーキ 8人分 材料： グラムクラッカー 150g 塩 少々 ココナ...

still frozen dessert 在 味覺實驗室 -Food Science Oppa- Facebook 的精選貼文

味覺實驗室 -Food Science Oppa- By 味覺實驗室 -Food Science Oppa-

2020-06-01 12:56:42 有 1 人按讚
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#紅磡
好喜歡這裡的裝潢😍 簡單的線條、光猛，就好像日本的簡約風café一樣。的確，這裡是走日系甜品路線，還重點售賣冰冷的飲料和雪糕，超適合炎炎夏日去消暑🌞
焦糖海鹽粉雪冰 ($48HKD) & 紅豆抹茶粉雪冰 ($52HKD)🍵 食一口，就明白它為什麼被命名為“粉雪冰”，而不是“刨冰”。它的口感比較硬和粗糙，呈粉粒狀🧊 杯底有份量豐富的布丁!🍮 味道不錯~ 值得去一次打卡。但論刨冰類甜品的話，Oppa當然鍾情於Shari Shari啦😬
Loved the interior at @sweetcrafthkg! The renovation here was simplistic and well-lit, which reminded me of modern, chic cafés in Japan😍 I guess this is also in line with the foods they serve here: Japanese-influenced frozen treats and iced drinks to chase away the Summer heat!🌞
Sea Salt Caramel ($48HKD) Matcha Red Bean ($52HKD)🍵 Ahh... it made sense why they named these Ice Flakes, as opposed to shaved ice, because the ice they serve here are indeed coarser and chunkier🧊 At the bottom of each cup was pudding!🍮 I’d say it was not bad, worth a try~ Shari Shari is still my go-to place for an icy dessert though😬
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📍紅磡黃埔天地百寶坊(第3期)地下G33號舖 Shop G33, G/F, Pebbles World (Site 3), The Whampoa, Hung Hom @ Sweet Craft

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味覺實驗室 -Food Science Oppa-

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熱愛做甜品的美國康奈爾大學(Cornell University) 食品科學系 畢業生: 與大家分享生活上跟 「食」 和 「科學」 識識相關的點滴。打破消費者對食材的迷信，甚至透露營養學及食品生產商的行內消息!
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still frozen dessert 在 味覺實驗室 -Food Science Oppa- Facebook 的最讚貼文

味覺實驗室 -Food Science Oppa- By 味覺實驗室 -Food Science Oppa-

2019-11-02 12:40:19 有 1 人按讚
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#尖沙咀
K11 Musea必去打卡的軟雪糕舖📷 但這裡的"雪糕"絕不含牛奶, 簡直是乳糖不耐症人士的恩物😍
雙味軟雪糕筒🍦(HKD$48) 是日口味為紅火龍果×燕麥奶。 好味❤ 唯一的小問題: 紅火龍果較像sorbet, 但燕麥奶卻較creamy。 所以食落去的時候, 會發現在舌尖上溶解的速度有所不同👅 但Vegan冰淇淋而言, 可說是極度出色!👏
When exploring K11 Musea in #TsimShaTsui, @damajuice is the hottest place to check out right now🔥
Double Flavour Soft Serve with Cone🍦(HKD$48) Flavor of the day was a swirl of Red Dragonfruit & Oat Milk. Vegan Ice Cream never tasted so good😍 Or should I say -frozen dessert- because according to FDA, the product needs to reach a certain level of milkfat to be deemed "Ice Cream"🤓
A small "issue" though, was that the red dragonfruit was like an icy sorbet, while the oat milk had a creamy texture. Thus, the components melted at a different rate on my tongue, which threw me off a tiny bit👅 But still, an AMAZING Vegan dessert option❤
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📍尖沙咀梳士巴利道18號, Victoria Dockside, K11 Musea, 4樓411號舖 Shop 411, 4/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

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熱愛做甜品的美國康奈爾大學(Cornell University) 食品科學系 畢業生: 與大家分享生活上跟 「食」 和 「科學」 識識相關的點滴。打破消費者對食材的迷信，甚至透露營養學及食品生產商的行內消息!
Instagram --> @foodscience_oppa
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still frozen dessert 在 SugarCraver Facebook 的最佳解答

SugarCraver By SugarCraver

2019-09-08 12:06:38 有 3 人按讚
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🇬🇧Kraton Loy Kaew Kakigori ( Frozen Santol in syrup Kakigori) - I just reallyyy lovee this! Super refreshing. Truly something you need in hot summer days (every day) in Bangkok. A perfect mix between sweet and sour flavor. A dessert that won’t make you feel too guilty as it’s still made from fruit after all 😜 @sugarcraver
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🇹🇭คาคิโกริ รสกระท้อนลอยแก้ว - อร่อยม้ากกก สดชื่นยืนหนึ่ง! เป็นสิ่งที่เหมาะที่สุดกับหน้าร้อนในกทม. (จริงๆก็ทุกวัน555) รสชาติเปรี้ยวและหวานตัดกันลงตัวสุดๆ และยังเป็นของหวานที่ไม่ทำให้รู้สึกผิดมากเกินด้วยเพราะมันก็ยังทำมาจากผลไม้นาจา (แม้จะน้ำเชื่อมมาเต็ม) 😜 @sugarcraver
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📍: @afteryoudessertcafe , Bangkok, Thailand
🍭: 4.5/5
💰: 155 THB .
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #dessertporn #pastel #dessertlover #food #foodporn #foodie #foodlover #delicious #yummy #yumyum #thailand #icecream #summer #fruit #fruits #japan #bangkok #bkk #bkkcafe #tea #wongnai #bingsu #kakigori #shavedice

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SugarCraver

About author
As far as I can remember, there's not a single day goes by that I don't crave for desserts. I am more than happy to travel across the cities, or even the globe, just to satisfy my sweet tooth! be it the best pancake in Bangkok or the most fantastic afternoon tea in London. And that pretty much tells how passionate i am towards all the sweet treats in the world SugarCraver was brought to life to share all the savory sweets I've tried everywhere as I believe everyone deserves the best desserts. Just let SugarCraver be your Dessert Bible and you won't be dissapointed! <3 Lots of sweetest love SugarCraver
SugarCraver was brought to life to share all the savory sweets everywhere because we believe YOU deserve the best desserts. Let us be your Dessert Bible!
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still frozen dessert 在 Tasty Japan Youtube 的最讚貼文

Tasty Japan By Tasty Japan

2020-11-12 10:00:05 有 13,472 人看過 有 415 人喜歡
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チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

#TastyJapan #レシピ

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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]
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still frozen dessert 在 cook kafemaru Youtube 的精選貼文

cook kafemaru By cook kafemaru

2018-02-21 20:24:50 有 262,963 人看過 有 6,979 人喜歡
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苺生クリームたっぷりのふんわりココアカップシフォン。
Fluffy cocoa Chiffon Cake
Chiffon cake really is delicious!! soft and moist cake!
It's still fluffy on the next day.
Enjoy a blissful teatime with this moist and delicate chiffon cake.

特売の苺買ったら、パックの下の方白かったーーー!!!なんですと!
ってことでささっと簡単苺ジャムにしました。
露地ものの苺の旬はまだまだ先なので、甘さ不足のものも、、
酸っぱい苺にあたっちゃったら、ジャムを作って苺ホイップにしてみてください。お口の中が春に～たらりらり～ん♪
ココアシフォンの真ん中にぶっしゅっと絞ればとても美味しいケーキになります。
持ち運びに便利なのでプレゼントにもぐー!

Here's the video for beating egg white メレンゲの立て方はこちら^^
How to make meringue　メレンゲの立て方(ノーカット版)
https://youtu.be/vKGiyvnM35I

チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403

【Ingredients】8 servings(8 paper cups, 205ml)
●Egg yolk dough
3 egg yolks(large) 　
15g granulated sugar
55g warmed Soy Milk 　
30g Vegetable oil 　
60g Cake flour
17g cocoa powder
3g Black cocoa powder
●meringue
3 Egg whites (large)　
50g granulated sugar
●Strawberry jam
150g strawberries　
15-20g granulated sugar
●Whipped cream
100g Heavy Cream
Strawberry essence　　　
(50-60g Strawberry jam)

【Directions】chiffon cake
Strawberry jam:
chop the strawberries.
Put the strawberries and the sugar in a pot.
Turn on the heat. When it starts to boil, simmer for 15 minutes.
leave until cool.

chiffon cake:
①Separate eggs into egg yolk and egg white, put the egg white in the freezer until its edge is lightly frozen.
②Add sugar to the egg yolk, and mix well.
(Mix it soon not to make it lumpy)
③Add warmed Soy Milk ,Vegetable oil ,Strawberry essence, and mix well.
④Shift and add cake flour, cocoa powder ,Black cocoa powder and mix well. (egg yolk mixture)
⑤Add sugar to the egg white 3 separate times, and make meringue.
⑥Add 1/3 of meringue to the egg yolk mixture ④, and mix with a whisk.
⑦Put ⑥ back to the bowl with meringue, and mix quickly.
When it has a luster, it's enough for mixing.
⑧Pour the mixture into the Cupcake Molds.
⑨Preheat the oven at 160°C and bake them for 20 min.
⑩When they're baked, cool them on a cake cooler
*After it has cooled, seal it up in a plastic bag to prevent it from drying out.

Squeeze whipped cream and then serve!

【材料】紙コップ205mlサイズ　8ココアシフォン
●卵黄生地
卵黄3個分(L)
グラニュー糖　15g
豆乳(温めたもの) 55g
サラダ油 30g
薄力粉 60g
ココアパウダー 17g
ブラックココアパウダー 3g
●メレンゲ
卵白3個分 (L)
グラニュー糖　50g
●簡単苺ジャム
苺 150g
グラニュー糖　15-20g
●ホイップクリーム
生クリーム　100g
ストロベリーエッセンス
(苺ジャム 50-60g)

【作り方】
苺ジャム:
苺を刻んで、上から砂糖をかける。
電子レンジで水分が無くなるくらいまで加熱するか、または鍋で煮詰めて冷ましておく。
①卵は卵黄と卵白に分けて、卵白は卵白の周りが少し凍るまで、冷凍庫に入れる。
②卵黄に砂糖を加えてよく混ぜる。(ダマになるので、すぐに混ぜること。)
③温めた豆乳、サラダ油、苺エッセンスも加えてよく混ぜる。
④薄力粉、ココア、ブラックココアをふるって加え、よく混ぜる。(卵黄生地の出来上がり)
⑤卵白に砂糖を3回に分けて加えてメレンゲを立てる。
⑥④の卵黄の生地にメレンゲの1/3を加えてホイッパーで混ぜる。
⑦⑥をメレンゲのボウルに戻して手早く混ぜる。生地にツヤがでれば混ぜはok
⑧紙コップに生地を流し入れる。
⑨160℃に温めたオーブンで20分ほど焼いて出来上がり。
⑩焼きあがったらケーキクーラーの上で冷ます。
●生クリームを立てて苺ジャムを加えて混ぜて苺ホイップを作ったら、絞り袋に
入れて生地の中央に刺して絞る。(口金は丸口金使用)
または、上に絞ったり、緩めに立てた生クリームと苺ジャムを添えても!

*生地は冷めたら乾燥しないようにビニール袋などにいれておきます。
生クリームを中に絞ったら冷蔵庫へ。食べる時は少し室温に出しておくと
食べやすくなります。

*豆乳は無ければ牛乳に変えてokです。
豆乳だとよりしっとりと焼きあがります。
*ストロベリーエッセンスはあれば加えてください。
*ブラックココアパウダーは無ければその分ココアパウダーを増やして加えてください。

post-title
cook kafemaru

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2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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still frozen dessert 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文

MosoGourmet 妄想グルメ By MosoGourmet 妄想グルメ

2016-05-27 22:18:19 有 2,402,544 人看過 有 13,914 人喜歡
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#Haribo #Gummy #Bear #Hacks #ASMR #OddlySatisfying
We sealed both ends of a straw with heat and trapped Haribo gummy bears in jelly.　We've always wanted to try making a cute, colorful frozen treat similar to Otter Pops. This one doesn't have a cute character printed on it, and the size and filling are nothing like an Otter Pop, but we still had fun making it.

If left overnight, the jelly softens the texture of the gummy bears. It's probably tasty frozen, too! These treats would be great for a camping trip. Although we've never talked about camping before...

*Recipe*

1. Take a thick straw, like the kind that come with tapioca drinks, and crush both ends.
2. Pinch one end shut with a pair of needle-nose pliers.
3. Heat with a lighter (like a Chakkaman). Take extra care to make sure the corners are sealed.
4. Remove the needle-nose pliers after the plastic hardens. You can keep the heated plastic pinched between the pliers until it cools and hardens. (The pliers will leave a striped pattern.)
5. Insert the gummy bears. You'll need about 9-10 of them. Keep in mind that only mini-sized gummy bears will fit.

Making the jelly liquid:

6. Place 5g of agar (a gelling agent made from seaweed and common in homemade cakes) into a pot.
7. Add 30g of sugar and mix well.
8. Slowly add 250ml of water while mixing.
9. After the agar has fully dissolved, apply heat.
10. Bring the mixture to a rapid boil, then turn off the heat.
11. Let the mixture cool for a bit.
12. Pour the mixture into the straw. Be careful, though! If the mixture is hot, it will melt your gummy bears.
13. Repeat steps 2 - 4 to seal the other end of the straw.
14. Let cool and harden in the refrigerator.
15. Cut off the end of the straw and enjoy.

It takes a bit of strength to squeeze out the contents. (TдT) This might be too difficult for little ones, so please help them out!

ストローの両端を熱で閉じて、ハリボーのくまさんたちをゼリーにとじこめてみました。“OTTER POPS”みたいにカラフルでかわいいスティック状の冷たいお菓子を前から作ってみたかった妄想グルメ。かわいいキャラクターたちも印刷されてないし、大きさや中身も“OTTER POPS”とは、かなり違うけれど、楽しんで作りました。このゼリー、一晩たつとハリボーが柔らかくなって食感がかわります。凍らせてもおいしいかも！キャンプに持っていくのもいいかも。あ、妄想グルメはキャンプには言ったことないんですけどね。

*レシピ*
１．タピオカドリンク用の太いストローの両端を潰しておく。
２．ストローの片端をラジオペンチでしっかりと挟みこむ。
３．チャッカマンなどライターで炙る。ふさがりにくい角は念入りに。
４．固まったら、ラジオペンチを外す。ラジオペンチでストローの熱した部分を挟み、冷まし固めても良い。（ラジオペンチの挟むところのシマシマの模様が付きます）
５．ハリボーくまさんグミを入れる。9〜10匹。ミニサイズのハリボーくまさんでないと入らないので注意が必要です。

ゼリー液を作ります。
６．鍋にアガー（今回は共立食品のホームメイドケーキ 海藻から生まれたゼリーの素 アガーを使いました）を５gを入れる。
http://www.products.kyoritsu-foods.co.jp/detail/?page=1&category=117&id=272

７．砂糖 30gを入れ、よく混ぜる。
８．水 250mlを少しずつ混ぜながら加える。
９．完全に溶けたら、火にかける。
１０．沸騰したら火を止める。
１１．１０を少し冷ます。
１２．１１を５に注ぐ。１１が熱いとハリボーが溶け出してしまうので注意。
１３．2〜４の要領でストローのもう片端を閉じる。
１４．冷蔵庫で冷やし固める。
１５．ストローをハサミで空け、食べる。絞りだすのにちょっと力がいります(TдT) チビちゃんには無理かもです。手伝ってあげてください。

post-title
MosoGourmet 妄想グルメ

About author
#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。 妄想グルメは日常系ファミリーチャンネルです。 子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している 日本の普通の家庭の日常生活動画です。料理動画というわけではありません。 時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。 詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。 よろしくお願いします。
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#8. Frozen Desserts - Pastry Maestra

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#9. 33 Simple Frozen Desserts - Taste of Home

These simple, frozen desserts will help cool you off on those hot summer days. From frosty pies to yogurt pops, there's a treat here for ...

#10. Frozen Desserts | IHM Notes Site

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#11. Chapter 18 Frozen desserts. - Free Online Library

They include mousses, semifreddos, bombes, and parfaits. Because still frozen desserts are not churned and stirred while freezing, other ingredients such as ...

#12. An Idiot's Guide to Frozen Desserts - BITE

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#13. Frozen dessert recipes | BBC Good Food

Cool down on a hot summer's day with our frozen desserts, from showstopping ice cream cakes and semifreddos to simple frozen yogurts and ...

#14. Chapter 20 - Frozen Desserts Flashcards by Alianna Grasmeyer

Study Chapter 20 - Frozen Desserts flashcards from Alianna Grasmeyer's ... A still-frozen dessert has air incorporated into it prior to being frozen in a ...

#15. 50 Most Popular Frozen Desserts in the World - TasteAtlas

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#16. Frozen Desserts by Francisco Migoya - Books for Chefs

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#17. Frozen Dessert Facts | Giant Eagle

Discover the differences between your favorite frozen desserts. ... kind — they may not technically be “ice cream”, but they can still be delicious.

#18. Fantastic Frozen Dessert Types & Where to Find Them

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#19. Ch. 16: Ice Cream & Frozen Desserts Flashcards | Chegg.com

What freezing methods are used for frozen desserts? p. 582. Churned, still-frozen, granita. This freezing method are usually dairy based, made from milk or ...

#20. Types of Frozen Desserts

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#21. Plant-Based Frozen Desserts - GS Gelato

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#23. Frozen Dessert vs. Ice Cream - Allrecipes

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#24. 24 Fantastic Frozen Desserts - Insanely Good Recipes

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#26. Chapter 20 - baking 2.docx - Paul Young Professional Baking...

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#27. What Are the Different Types of Frozen Desserts?

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#28. Glossary of Frozen Desserts - The Spruce Eats

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#29. Frozen Desserts - Wiley

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#33. Creating Rich Texture in Reduced-Sugar Frozen Desserts

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#34. Ice Cream and Frozen Desserts: Product Types - ResearchGate

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#35. Frozen dessert - Wikipedia

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#38. Lesson 21 | Chef Scott's Notes - WordPress.com

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#56. Crave Frozen Desserts | Dravosburg PA - Facebook

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#58. Talking Ice Cream | Saveur

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#62. Cold Brew & Boba Frozen Dessert - Mrs. Trader Joe's

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#70. Frozen Desserts - Professional Cooking - Johnny's Kitchen

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#71. Ice Cream & Frozen Desserts at Whole Foods Market

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#73. 简单介绍冷冻甜品的两大类及做法 - 快乐烘焙网

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#74. Frozen Desserts, Fruit & Pastry | Buy Online | Iceland Foods

Treat the family to delicious frozen desserts, fruits and pastries from Iceland. Buy online and find afters that are ready to defrost or ...

#75. 400+ Free Frozen Dessert & Ice Cream Images - Pixabay

Find images of Frozen Dessert ✓ Royalty-free ✓ No attribution required ✓ High quality images.

#76. Kulfi Frozen Dessert: Gourmet, High-End, Artisan

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#77. Frozen Desserts & Cheesecake - Costco Business Centre

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#79. Ice Cream And Frozen Dessert Global Market Report 2023

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#80. Nutrisystem Frozen Dessert Lovers Variety Pack, 5g Protein ...

Nutrisystem's frozen desserts are delicious. Delivery was quick and they were nicely packed and still frozen. Nancy.

#81. Woolworths Plantitude Frozen Dessert Cookies & Cream 1L

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#84. Consumers Diving into Frozen Desserts - The Food Institute

Stronger performance by other frozen desserts can also be attributed to increased restaurant ... which tells me demand is still very strong.

#85. OREO® Frozen Dessert Sandwiches 4ct - IceCream.com

BUT, I was pretty bummed when one of the ice cream sandwiches was still sealed and empty! Bummer! I got ripped off. Recommends this product. ✓ Yes.

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... are folded to give lightness and allow to be still frozen in an ordinary freezer. answer choices. Frozen Souffles and Frozen Mousses. Frozen Desserts.

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#95. Frozen dessert Definition | Law Insider

Cream means cream obtained directly and exclusively from milk. still beverages means nonalcoholic beverages without carbonation, including noncarbonated waters, ...

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#97. Sweet Potato Frozen Dessert by Sweetness: The Just Food Co.

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