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We've seen WEIRD and CRAZY durian combinations, but this Durain Pound Cake with Coconut Ganache is definitely a good one. Catch Chef Joe Leong in action 👇🏻now!
#SingaporeFoodFestival #SingapoRediscovers #SingapoReimagine
生活偶尔也要用一点甜甜的味道来点亮心情，大马日式冰品店Kakiyuki推出了D24榴莲口味的mochi ice cake！外层包裹着软糯的薄皮mochi➕里层的冰淇淋和蛋糕～三种不同口感的食物组合在一起让你可以同时间尝到不同口感的甜食！
榴莲口味一共有三款分别是：
-2-in-1 Snow White & Black Durian
-Snow Black Durian
-Snow White Durian
除了榴莲口味以外，还有其他六种不同的口味，分别是：
- Hōjicha Chestnut焙茶板栗
-Salted Caramel Chocolate海盐焦糖巧克力
-Passionfruit百香果
-Matcha Red Bean抹茶红豆
-Chunky Yam香芋
-Strawberry Cheesecake草莓芝士
想要吃一个甜品就能拥有不同口感的甜品爱好者们一定不能错过！
下单链接： https://kakiyuki.com/order/
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怎么DIY做冰皮月饼，还可以情侣，亲子，单身贵族都可以买来玩啦。。。
下单链接， 客服 WA.me/601156215299
https://miaumiaugoonline.com/durian-moon-cake/
📣 【来发记 】✨惊喜登场‼️【六彩缤纷DIY榴莲冰皮月饼】⚡⚡
月饼吃腻了？带上小朋友们一起“玩”月饼吧🤩
❣包装内有完整食材&膜具，步骤简单Step by Step和小朋友一起宅家做月饼，享受最美好的亲子时光👨👩👧👦
🔺简单 STEP：
1) 碗里倒入冰皮粉，加入植物黄油，均匀地混合。
2) 将葡萄糖浆倒入160克的热水，搅拌均匀。
3) 将”步骤2”倒入混合好的 “步骤1”中，搅拌均匀。
4) 仔细地搓揉大约20分钟，冰皮粉团变得柔软有弹性。
5) 盖上保鲜膜，放进冰箱冷藏20分钟左右。
6) 20分钟后取出，均分成6份，每份75克。用擀面棍像擀饺子皮一样擀开，大约直径15公分左右的圆形。
7) 从冰箱取出一杯冷冻的榴莲蓉，完整地倒出，放在冰皮上。
8 ) 像包包子一样裹起来，在榴莲蓉溶化之前，赶紧把它包好。
9) 包好的团子底部封口朝下，平滑的那一面朝上。在膜具里撒上适量的马铃薯淀粉，力度适量地把团子按压成型。
10) 冷藏一下，就可享用。
❣月饼内馅是6杯不同口味的榴莲蓉：猫山王、黑刺、苏丹王、红肉、野生(口味随机)，100%纯果肉、无添加人工香精，香醇浓郁，饱满厚实
我们的产品线包括：榴莲果肉、榴莲酱、榴莲麻糬、榴莲泥、榴莲饼、榴莲月饼及其他新品种。
我们的产品已运往海外市场，即美国、中国、香港和澳门。产品有MESTI GMP HACCP HALAL 食品的认证，保证新鲜。
零售价
Premium Series - RM 138
Signature Series - RM 148
Platium Series - RM 188
DIY series - RM 158
运输费 ⬇️
Klang valley 👉 RM10
Oustation 👉 RM25 (Penang, Ipoh, Melaka, JB)
下单链接 https://miaumiaugoonline.com/durian-moon-cake/
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每次跟香港以外的朋友介紹榴槤班戟都會鬧笑話，班戟的意思是鬆餅(Pancake)。當大家以為端出來的是鬆厚的美式鬆餅時，都會一呆。其實餅皮的做法更像法式的 Crepe 可麗餅。一般是芒果或榴槤被煎得薄薄的餅皮再搭上香濃的鮮奶油(忌廉)。特別是榴槤班戟，一口咬下不僅有淡淡的薄餅香，還有馥郁榴槤氣味和口感輕盈的發泡鮮奶油。與其指手劃腳去解釋不如親手做給他們品嚐，吃過的朋友無一不讚口感特別，別的地方吃不到啊﹗
水果直接吃，跟做甜品的體驗是完全不同的。甜品中的配料如麵粉、牛奶、鮮奶油等，會淡化水果的味道，若水果本身味道不夠濃郁就會被配料蓋過，又不想加入人工香料，選擇優質的品種便很重要了。我覺得泰國榴槤中的極品～干腰特別適合，買回家沒空處理，放了一天外殼自然出現裂口，成熟度高的干腰榴槤真的超香，滿屋飄著香味（幸好家裡全是榴槤控）。肉質細滑軟糯，配上很肥丁的無色素餅皮，班蘭葉和椰漿打碎取代牛奶，幽香的餅皮和餡料超和諧，食材都不難找的，去 AEON 逛一圈，就買齊了。
推薦食材
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天然。真食。原味
安靜的廚房日記 在生活中發現美
#榴槤班戟 #durian #ASMR #pancake
#วุ้นแฟนซี #สอนทำเค้กทุเรียนง่ายๆ กันจ้า เป็น#เค้กวุ้นทุเรียน ทำด้วย#วุ้นกะทิ ล้วนๆ ถ้าเพื่อนๆมีเนื้อ#ทุเรียน ก็สามารถนำเนื้อใส่ลงไปได้ด้วยน๊าา #เค้กวุ้นกะทิทุเรียน ตกแต่งด้วย#วุ้นดอกไม้ ต่างโทนสีม่วง ชมพู ทำให้สีตัดกับทุเรียนสวยมากๆจ้า #เค้กวุ้นรูปแบบนี้ เพื่อนๆสามารถนำไปฝากญาติผู้ใหญ่ ทำ#เค้กวุ้นวันเกิด และยังทำขายได้ด้วยน๊า
สูตรวุ้นกะทิ ทำเค้กวุ้น
1.กะทิกล่อง(อร่อยดี) 1000 ml
2.น้ำเปล่า 1000 ml
3.น้ำตาล 300 g
4.เกลือ 1/2 ช้อนชา
5.ผงวุ้น 2 ช้อนโต๊ะ
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เพื่อนๆ สามารถกดติดตามพูดคุยกับเราได้ที่นี่ :
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#เค้กวุ้นทุเรียน
#กะทิอร่อยดี
#เค้กวุ้นแฟนซี
#วุ้นแฟนซี
#Durian_Jelly_Cake
For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)
Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.
The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.
Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.
However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.
All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!
Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350
Connect with us!
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durian cake 在 Durian Cake - 3D榴蓮蛋糕 - Pinterest 的推薦與評價
Durian Cake 榴莲造型蛋糕. 早前尝试过榴莲慕斯蛋糕后, 意犹未尽, 今天再来挑战一下另一款切开的榴莲造型蛋糕... ^^ 蛋糕材料: 模具: 19cm活底模蛋黄糊： 蛋黄4 全蛋1 ... ... <看更多>