關於 blueberry cake with oil ，我們在網路上蒐集到這些相關的討論、資訊與評價

女神節，當一秒公主仙子🧚🏻‍♀️ 享受夢幻時刻。
彷如置身夢幻仙境 🎠

來到 DK Cuppa Tea Sheung Wan
有熱門香薰提供選擇，即時為我們點上。💕

原來有廿幾年香薰經營，為方便客人有個舒適的環境享受，特別加入下午茶一條龍服務。 👏🏻

有食用花藥🌸，滴落花茶中。
粉色💗 - 舒緩壓力，增加魅力。
淺藍色💙 - 減慢衰老，凍齡美肌。

「夢幻之願」下午茶

木馬🎠 Tiffany blue顏色為主，定期轉換。

伯爵茶cup cake 🧁 & 馬卡龍🍩
蝶豆花玫瑰奶凍🍮 - 賣相勁吸引，口感彈滑🍮
牛角包🥐 鮑魚沙律🥗 英式豬肉腸卷🌯 -
鬆軟有層次，主食有飽滿感。即使未食午餐亦足夠。
覆盆子紐約有機茶☕️ - 有覆盆子、黑加倫子、藍莓。 果味重，微酸好開胃。

魔法願望香薰卡🏷
心想事成法則，提醒自己，加添動力。

Magic card 🎭 抽卡 ，可按照抽到的類型做成香水，而卡牌則送給客人。

咁豐富的一個Tea Set 都只係 $199/2位，凡享用更可獲贈香薰頸鍊！📿🔮
加150可即時製作香水一支⚗️

DK Aromatherapy
DK CUPPA TEA

“Wishi PARADISE” Tea Set
-Earl Grey Cupcakes & Macaroons
-Pudding with butterfly Pea and Rose 🥀
-Croissants, Abalone salad 🥗, Sausage Roll
-Aromatic Energiser Organic Tea
-Magic Card and Essential Oil Blend
-Free Aroma Necklace (+150 create your own perfume)

.
.
.

@dkcuppatea
________________________________________________________

#dkcuppatea #dkaromatherapy
#girlsteatime #teaset #hightea
#teatime #wishiparadise
#magiccard #aromatherapy
#afternoontea
#raspberry #blueberry #fruittea #butterflypeaflower
#cupcakes #macaroons #dessert
#pudding #earlgreycake
#aromanecklace
#foodieblogger #hkfoodie #foodblogger
Moon Na
#伯爵茶 #伯爵茶蛋糕 🍰 #馬卡龍
#蝶豆花 #奶凍 #塔羅牌
#夢夢出走美食團

不管你是不是素食者都要去试试看，真的很不错哒～ 👍👍👍👍👍

素食的朋友要留意咯～～～ 今天的HOCHAK为大家介绍的素食Fine Dine餐厅是位于Bangsar的 Barat 。。。
此餐厅的风格是走［环保路线］，不只是装潢和家具，当然也希望大家可以进行体内环保，食材方面都是Organic的，而且餐厅后方也种植了许多食材配料～
价钱中等～
＊老板说一人份的Course大概有9-11道菜
＊也欢迎大家先给个电话餐厅做预定～
（也要感谢啊迪这位素食者，不然我也找不到这件这么有意思的餐厅）
（以下的菜单我自己也看不懂～哈哈哈）

-Roasted Pumpkin Soup With Ginger infused and air dried Ginger
-Homebaked Bread With Applecider, Red wine Vinaigrette in Olive Oil
-Watermelon Gazpacho with Japanese cucumber and Flowers
-Baby Arugula, rockets, chard leaves, sweet basil, Dragon fruit, Radish, dehydrated blueberries, tempura orange in roasted Sesame Dressing and blood orange press with olive oil
-Red Endive with Blackberry, Blueberry, Raspberry, Mulberry with Rose Press and Chia Seeds
-Grilled Sweet Peppers with Blue Cheese and Herb Oil
Roasted Romano With Pitted Prunes and CranBerry
-Golden Fried TriCheese with Apricot and Pineapple Spiced Jam
with Spiced Jam
-Sundried tomato pesto with Ricotta Cheese on Japanese Cucumber
-Basil Pesto on Aubergine and MicroGreens
-Capsicum Pesto with Wafers
-Patatas Bravas with Red Wine Tomato Sauce
-Mushroom Zuchini Aglio Olio
with Grilled Lemons
-Pistachio Carbonara
with Sundried Tomatoes
-Curried Cous Cous
with Grilled Asparagus, Baby Carrots and Pomegranate Dressing
-Homemade Ice Creams / Sorbets
-Special Cake of the Day
-Poached Peaches in Brandy and Redcurrant

素食的朋友要留意咯～～～ 今天的HOCHAK为大家介绍的素食Fine Dine餐厅是位于Bangsar的 Barat 。。。
此餐厅的风格是走［环保路线］，不只是装潢和家具，当然也希望大家可以进行体内环保，食材方面都是Organic的，而且餐厅后方也种植了许多食材配料～
价钱中等～
＊老板说一人份的Course大概有9-11道菜
＊也欢迎大家先给个电话餐厅做预定～
（也要感谢啊迪这位素食者，不然我也找不到这件这么有意思的餐厅）
（以下的菜单我自己也看不懂～哈哈哈）

-Roasted Pumpkin Soup With Ginger infused and air dried Ginger
-Homebaked Bread With Applecider, Red wine Vinaigrette in Olive Oil
-Watermelon Gazpacho with Japanese cucumber and Flowers
-Baby Arugula, rockets, chard leaves, sweet basil, Dragon fruit, Radish, dehydrated blueberries, tempura orange in roasted Sesame Dressing and blood orange press with olive oil
-Red Endive with Blackberry, Blueberry, Raspberry, Mulberry with Rose Press and Chia Seeds
-Grilled Sweet Peppers with Blue Cheese and Herb Oil
Roasted Romano With Pitted Prunes and CranBerry
-Golden Fried TriCheese with Apricot and Pineapple Spiced Jam
with Spiced Jam
-Sundried tomato pesto with Ricotta Cheese on Japanese Cucumber
-Basil Pesto on Aubergine and MicroGreens
-Capsicum Pesto with Wafers
-Patatas Bravas with Red Wine Tomato Sauce
-Mushroom Zuchini Aglio Olio
with Grilled Lemons
-Pistachio Carbonara
with Sundried Tomatoes
-Curried Cous Cous
with Grilled Asparagus, Baby Carrots and Pomegranate Dressing
-Homemade Ice Creams / Sorbets
-Special Cake of the Day
-Poached Peaches in Brandy and Redcurrant

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes

自小便開始學做蛋糕，其實接觸烹飪也是從烘焙開始，還記得家政堂的第一課就是做杯子蛋糕，那時要用手打發三隻雞蛋白直至完全企身，那種手軟的感覺現在印象還很深刻。
.
雖然自小便接觸烘焙，但是我還是喜歡簡單容易做的食譜。平日用餐也是做主食居多，隅爾有空才會就要做烘焙，所以做一個易掌握又容易成功的食譜令假期的心情也好過來。
.
這款蛋糕做法非常簡單接近「零失敗」，用一個盆量所有乾的材料（即麵粉，泡打粉），另外一個盆攪拌濕的材料（即雞蛋，乳酪，油等），所以需要用的準備工具和步驟也十分簡單。
.
而今次用了乳酪做蛋糕，乳酪令蛋糕保持濕潤，油的份量也可比平日減少三分一，但仍可保持蛋糕濃厚質感，味道亦非常不錯。
.
這段時間比之前更需要更多正能量，身邊有不少朋友，包括我自己也有很大的無力感和失落，希望空閒時做些簡單的烘焙，令自己心情保持一點平靜吧。
.
祝大家有一個平安又愉快的週末。
.
工具：五吋直徑模具 （底部可拆出來）
.
材料
乾材料
低筋麵粉130克
泡打粉4克（一茶匙）
鹽2克（半茶匙）

濕材料
雞蛋兩隻
乳酪130克
糖80克
雲呢拿豆莢半條或精油一茶匙（可略去）
芥花油（或粟米油/菜油）90克

鋪面水果
桃駁李兩個
藍莓100克
糖兩湯匙
糖粉一茶匙

做法
1. 焗爐預熱至170度
2. 先用牛油紙鋪好模具，可用夾子固定
3. 雲呢拿籽從豆莢中刮出
4. 桃駁李切塊
5. 低筋麵粉、鹽和泡打粉拌勻
6. 在一個拌碗內（容量是所有材料的兩倍以上）放入雞蛋、乳酪、糖、雲呢拿籽和芥花油
7. 將濕材料用蛋拂或打蛋器拌勻
8. 麵粉分三次加入已打好的濕材料，拌勻，注意不要過度打發
9. 麵糊倒入模具內
10. 在麵糊上，鋪上一半份量的桃駁李和藍莓，再撒上一湯匙糖
11. 放入已預熱的焗爐內，以170度焗半小時，從焗爐中取出
12. 再將另一半份量的桃駁李和藍莓鋪在蛋糕面上，撒上一湯匙糖
13. 以170度再多焗半小時
14. 當蛋糕面轉色後，溫度調高至200度，焗5-10分鐘直至蛋糕面變成金黃色
15. 用竹籤插入蛋糕，如果沒有麵糊附在竹籤上便熟透
16. 將糖粉放在篩子裏並平均地撒在蛋糕面上作裝飾便可

Nectarine Blueberry Yogurt Cake
Size: 5 inch diameter cake mold

Ingredients:
130g cake flour
4g or 1 tsp baking powder
2g or 1/2 tsp salt

Wet ingredients:
2 eggs
130g yogurt
80g sugar
1/2 vanilla bean or 1 tsp of vanilla essence
90g canola oil (or vegetable oil)

Fruit topping
2 Nectarines
100g blueberry
2 Tbsp sugar
1 tsp Icing sugar

Directions:
1. Pre-heat the oven to 170 degree celsius.
2. Cut the parchment paper according to the mold’s size. Fix with a clip.
3. Get the seeds out of a vanilla bean.
4. Slice nectarines into wedges.
5. Mix cake flour, baking powder and salt well.
6. In a mixing bowl, pour egg, yogurt, sugar, vanilla seed and canola oil into the mixing bowl.
7. Use the eggbeater to mix it well.
8. Pour the flour into the bowl in 3 times and mix well. Don’t over beat the batter.
9. Pour the batter into the mold.
10. Put half portion of the fruit on the cake. Sparkle with 1 Tbsp of sugar.
11. Bake it at 170 degree celsius for 30 minutes.
12. After 30 minutes, take out the cake and put the other half portion of the fruit on the cake. Sparkle with 1 Tbsp of sugar.
13. Bake it again at 170 degree celsius for 30 minutes.
14. When the cake starts to turn yellow, turn the temperature to 200 degree celsius for 5-10 minutes so that the surface of the cake becomes golden in colour.
15. Insert the bamboo stick in the cake and take it away. If the bamboo stick is clean then the cake is done.
16. Sparkle with the icing sugar on the cake.

(Eng sub & Tiếng Việt). A simple yet elegant and yummy mousse. You can use store-bought, frozen or fresh blueberries for this recipe. You can also replace blueberry puree with another fruit puree to make other types of mousse.

INGREDIENTS (4 cups, 200 ml each)

A. Almond sponge cake (square pan 16cm x 16cm)

2 eggs - medium sized
20 grams all purpose flour (1.5 tbsp)
10 grams corn starch (1 tbsp)
10 grams (1 tbsp) almond powder (can be substituted by 10 grams corn starch if you don't want to use almond powder)
13 grams oil (1 tbsp)
7 grams (1/2 tbsp) milk
40 grams (3 tbsp) sugar
¼ tsp vanilla extract
¼ tsp cream of tartar
a pinch salt

B. Mousse

112 grams (1/2 cup) blueberry puree (see note below)
10 grams sugar (2 tsp)
6 grams/ 3 sheets gelatin
100 grams yogurt
150 ml (2/3 cup) whipping cream

C. Blueberry jello

4 grams/ 2 sheets gelatin
30 grams (2 tbsps) blueberry purree
60 grams (4 tbsp) water

* Note:
We use store-bought blueberry puree/ jam. If you don't have it at hand, you can mix 300 grams blueberry (fresh or frozen) with 140 grams sugar and 1 tbsp lemon juice. Leave at room temperature for about 1 hour for sugar to melt. Cook on low heat until the mixture/ syrup slightly thicken. You can adjust the amount of sugar to your taste.
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Mời các bạn xem danh mục nguyên liệu và các lưu ý khi làm ở blog nhé: http://www.savourydays.com/video-cach-lam-mousse-viet-quat/
Mứt việt quất trong video tụi mình mua sẵn, loại của Berrino, các bạn Google sẽ thấy các địa chỉ phân phối ở nơi mình sống (tại Việt Nam nha)
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MUSIC: The beauty of love & White river from Youtube Audio Library