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

"Afternoon Prosperi-Tea" from New World Hotel in the comfort of my home. 🥰

Usher in the Year of Ox with "Afternoon Prosperi-Tea" featuring a delightful mix of Western pastries and Chinese cuisine favourites, from delicious small bites to dainty desserts and of course nicely brewed coffee.

Savoury
🌟Abalone and Jelly Fish with ‘Kerabu’ Sauce
🌟Sichuan Style Wontons in Hot and Sour Vinegar
🌟Red Bean Puff Swans
🌟BBQ Chicken Puff
🌟Sweet Potato with Golden cake and Rice cracker
🌟Steamed Pau with Chocolate Paste
🌟Pumpkin Mousse with Savoury Biscuits
🌟Bandung Puff

Sweet
🌟Choux au Craquelin with Salted Caramel Custard
🌟Red Velvet Cake with Cream Cheese Frosting
🌟Blood Orange Walnut Macarons
🌟Creamy Orange Mousse Dome
🌟 Firecracker Mix Fruits Swiss Roll
🌟Cookies Chocolate Mousse
🌟Mango Mousse with Mango Jelly
🌟Chocolate Cup Cake
🌟Green Tea Cup Cake with Green Tea Butter Cream

Elevate your leisurely afternoon at home with an exquisite afternoon tea menu during this Chinese New Year. The Afternoon Prosperi-Tea’s takeaway menu are available for self-collection or via home delivery between 12pm to 7pm daily.
Price : RM108 nett per set
Stay home, stay safe, just call 010-2163810 / 012-3909949 to place your order.

<3 张三李四 Cin-Cin with JoSu <3
.
Planning for your festive gathering? JoSu Kitchen has prepared these Christmas specialities and is ready to deliver straight to your doorstep 😋
.
* Roasted Spring Chicken with Liver Walnuts Stuffing (RM120), served with Roasted Vegetables and Passion Fruit Brown Sauce

* Antipasto (RM190 for 2-4 pax) :

1x Cheese, 2x Meats, 1x Dip of Your Choice, Olives, as well as Assortment of Nuts, Crackers, and Seasonal Fruits

* Antipasto (RM290 for 5-8 pax) :

2x Cheese, 3x Meats, 2x Dip of Your Choice, Bread, Olives, as well as Assortment of Nuts, Crackers, and Seasonal Fruits

* Homemade Dipping Sauces (150gm), perfect for dipping, spread on sandwich, toss with pasta / salad, and sauce for meat / seafood :

1. Roasted Garlic Hummus (RM12)
2. Pumpkin White Bean (RM12)
3. Basil Pumpkin Seed Pesto (RM18)
4. Onion and Chives Sour Cream (RM18)

* Fruits Cake :

1. Small (RM40 for 600gm)
2. Party (RM55 for 800gm)
.
Homemade with love, their foods do not contain preservatives and using selected premium ingredients only. Those interested to order can WhatsApp to wa.me/60126580718 or wa.me/60123350393.
.
#JoSuKitchen

【知名海尾海鲜送上门!! 活海鲜炒给你吃!!】🐟🦀🦐

想念看着海吃海鲜吗？受到疫情冲击，饮食业统统没办法幸免，但海尾海鲜为了大家安心用餐，暂不开放？堂食，有提供Delivery & Take Away哦~

如果大家想念Wok Hei满满的Hai Boey Seafood 海尾海鲜海鲜煮炒，可以Order他们煮炒，因为这里的海鲜使用活海鲜，可说是现抓现炒，所以可以吃到生猛海鲜、新鲜海鲜、尤其是采用的公芭明虾肉质是弹牙、爽口又鲜甜的!! 招牌菜之一的明虾河粉， Wok Hei满满拥有古早味，真的好好吃呀!! 明虾真的非常新鲜哦~😍

👍👍大推荐泰式猪手才RM32，皮炸得卜卜脆，皮下还有一层胶原蛋白，再下来就是软嫩的猪肉，搭配他们泰式Kerabu和酱料，大大满足感哟!!😋

还有文莱皇室御厨独家炮制的“东阳鱼夹”，外层脆脆内有鱼肉鱼香，还搭配沙拉和独家酱料，真的超好吃!! 煮给文莱皇室吃的，当然好好吃啦!!

-----------如何下单 Order-----------
📞 电话 ：013 488 1114 / 0164118024
🛵FREE Delivery：RM50 or above
🛵Delivery Fee：RM5（Below RM50）
🛵Delivery Coverage Area：Teluk Kumbar, Bayan Lepas, Balik Pulau【市区】，Batu Maung，Sg Ara, Relau, Bayan Baru, Bukit Jambul, Sg Nibong, Lip Sin

‼️其他地区请Whatsapp/Wechat/Call 以上联络号码询问。

Delivery Time：
🍱Lunch：11.30am - 2pm
【 Last Order 10.30am】
🍱Dinner：5.30pm - 8.30pm
【Last Oder 4.30pm】

🛵考虑到Delivery关系，为了保证外送品质，所以他们筛选了以下特定Menu有做Delivery 或者 Take Away的，这样顾客在家里也依然可以吃到好吃、新鲜的煮炒哦~

-----------Menu 菜单-----------

【 前菜 💛 Starter 】
S1 = 东阳鱼夹 RM12
Fish cake

【海鲜 🐙 Seafood】
H1 = 八爪鱼 RM15
Boil octopus

【螺 🐚 shell 】
C1 = 酱爆花甲 RM15
Kappa with spicy sauce
C2 = 姜葱花甲 RM15
Spring onion kappa
C3 = 普吉花甲 RM15
Kappa with Phuket
C4 = 酱爆巴里洞 RM15
Balitong with spicy sauce

【虾 🦐 prawn】RM40
P1 = 巴东虾
Petai prawn
P2 = 泰式奶油虾
Tomyam Butter prawn
P4 = 黄金虾
Salted egg prawn
P5 = 黑啤虾
Guinness stout prawn
P6 = 金瓜虾
pumpkin prawn
P7 = 奶油虾
Butter prawn
P8 = 美式黑胡椒虾
US black paper prawn

【 菜 🥦 Vegetables 】
V1 = 滑蛋苦瓜 RM12
Bitter gourd with Egg
V2 = 凉拌秋葵 RM12
Ladies finger with special sauce
V4 = 迷你芦笋三拜 RM15
Mini Asparagus with sambal
V5 = 迷你芦笋风味 RM15
Mini Asparagus with dry prawn n small chili
V6 = 迷你芦笋蒜米 RM15
Mini Asparagus with garlic
V7 = 贵豆苗风味 RM15
Small French Bean with chili padi n dry prawn
V8 = 贵豆苗三拜 RM15
Small French Bean with sambal
V9 = 贵豆苗蒜米 RM15
Small French Bean with garlic
V10 =贵豆苗虾米 RM15
Small French with dry prawn
V12 = 菜胆蒜米 RM12
Baby cabbage with garlic
V13 = 菜胆咸鱼 RM15
Baby cabbage with salted fish
V14 = 菜胆三拜 RM12
Baby cabbage with sambal
V15 = 菜胆风味 RM12
Baby cabbage with small chili n dry prawn
V16 = 四大天王 RM18
Mix veg with petai
V17 = 芦笋三拜 RM16
Asparagus with sambal
V18 = 芦笋风味 RM16
Asparagus with dry prawn n small chili
V19 = 上汤元菜 RM12
Gravy Spinach

【 鱼 🐠 Fish 】
Y1 = 泰式鱼片 RM22
Thai style fillet
Y2 = 糖醋鱼片 RM22
Sweet n sour fillet

【 肉 🐷 Meat 】
B1 = 咕噜肉 RM15
Sweet n sour pork
B2 = 泰式猪手 RM32
Thai style trotter

【 鸡 🐣 Chicken 】
J1 = 香港虾酱鸡RM12
Hongkong Prawn paste chicken
J2 = 咸鱼鸡粒煲 RM15
Salted fish Chicken
J3 = 沙律鸡 RM15
Salad chicken
J4 = 香芒鸡 RM16
Mango chicken
J5 = 港式胡须鸡 RM36
Kampung chicken

【豆腐 🍥 Tou Fu】
T1 = 海皇豆腐 RM15
Home made tou fu with gravy
T2 = 蟹扒豆腐 RM15
Home made tou fu with crab meat

【 其他 🐏 other 】
Q1 = 蒙古羊扒 RM30
Mongolian lamb
👍👍 must try 👍👍

【生猛大虾蛄 🍤 Mantis Prawn】
💢 大优惠 💢 special offer
X1 = 白灼大虾蛄
Boil big mantis prawn
X2 = 黄金大虾蛄
Salted egg big mantis prawn
X3 = 美式黑胡椒大虾蛄
US Black paper big mantis prawn
X4 = 金瓜大虾蛄
Pumpkin big mantis prawn
X5 = 奶油大虾蛄
Butter big mantis prawn
X6 = 泰式奶油大虾蛄
Tomyam butter big mantis prawn

【虾姑肉 🍂 mantis prawn 】
M1 = 糖醋虾蛄肉 Rm15
Sweet n sour mantis prawn
M2 = 咸蛋虾蛄肉 RM18
Salted egg mantis prawn
M3 = 宫保虾蛄肉 RM15
Dry chili mantis prawn
M4 = 奶油虾蛄肉 Rm15
Butter mantis prawn
M5 = 沙律虾蛄肉 RM15
Salad mantis prawn

【螃蟹 🦀 Crab 】= 时价
K1 = 黄金 salted egg
K2 = 白灼 boil
K3 = 辣子 Chili crab
K4 = 泰式奶油 tomyam butter
K5 = 奶油 butter
K6 = 美式黑胡椒 US black paper
K7 = 金瓜 pumpkin

【面 🍜 Noodles 】
N1 = 明虾河粉 RM31
Prawn Hor Fun

【R1 = 白米饭 🍚 Rice RM1.50

More info ：
https://www.facebook.com/haiboeyseafoodpenang

長野県の郷土料理、ほっこり美味しいおやきの作り方です
定番の野沢菜おやきをベースに、多めに作ったそぼろを使ったアレンジも
↓には野沢菜おやき、野沢菜マヨネーズおやき、きんぴらおやき、かぼちゃおやきのレシピを書いておきます

【材料】
生地
・薄力粉　100g
・強力粉　100g
・塩　1g
・ぬるま湯　120g
・油　5g

そぼろ
・ひき肉　350g
・酒　大さじ1.5
・醤油　大さじ1.5
・みりん　大さじ1.5
・砂糖　大さじ1.5
・ごま　大さじ1.5

野沢菜
・油　小さじ1
・野沢菜　160g
・酒　小さじ1
・醤油　小さじ1
・みりん　小さじ1
・砂糖　小さじ1
・ごま　小さじ1
・マヨネーズ　お好み

きんぴら
・油　小さじ2
・ごぼう　1/2本
・れんこん　100gくらい
・酒　小さじ2
・醤油　小さじ2
・みりん　小さじ2
・砂糖　小さじ2
・ごま　小さじ1
・ごま油　小さじ1

かぼちゃ
・かぼちゃ　1/4個
・砂糖　大さじ1.5
・醤油　小さじ2
・塩　少々

【準備】
・野沢菜を味見して濃かったら水にさらして塩抜きし、しっかり水分を絞って粗みじん切りにする
・ごぼう、れんこんを小さめにカットする
・かぼちゃを適当な大きさにカットする

【作り方】
1. 【生地】材料をボウルにすべて合わせて粉っぽさがなくなりなめらかになるまでこね、ラップをして1時間ほど寝かせる
2. 【そぼろ】ひき肉をフライパンに広げて中火にかけ、焼き目がついたら裏返して、あらかた火が通ったらほぐしてしっかり炒める
3.　脂が多い場合は拭き取り、酒・醤油・みりん・砂糖を同量加え煮詰めたらごまを加えて冷ましておく
4. 【野沢菜】油を少量ひいて粗みじん切りにした野沢菜を、中火である程度水分が飛ぶまで炒める
5.　酒・醤油・みりん・砂糖を同量加え煮詰めたらごまを加えて冷ましておく(野沢菜マヨネーズにする場合は冷めてから和える)
6. 【きんぴら】フライパンに油小さじ2を熱し、ごぼう・れんこんを中火でしんなりするまで炒める
7.　酒・醤油・みりん・砂糖を同量加え煮詰めたら、ごまを加えてごま油も混ぜ冷ましておく
8. 【かぼちゃ】かぼちゃを蒸すか茹でるかレンジで柔らかくなるまで加熱し、フォークなどで潰す
9.　味を見ながら砂糖・醤油・塩を混ぜて、ちょうど良い濃さになったら冷ましておく
10. 【具材のアレンジ】野沢菜・きんぴら・かぼちゃにそれぞれ同量程度のそぼろを混ぜる
11. 【包む】打ち粉をしながら生地を5～6等分を目安に分け、ざっくり円形にのばして中心に具材をのせ包んでとじる(くっついて破れないように打ち粉をしておく)
12. 【焼く】フライパンに油をひき、弱めの中火くらいの火加減で両面焼き色がつくまで蓋をして焼いて出来上がり

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
dough
・100 g cake flour
・Strong flour 100 g
・Salt 1g
・120 g lukewarm water
・5g oil

Soboro
・350 g minced meat
・1.5 tbsp sake
・1.5 tbsp soy sauce
・1.5 tbsp mirin
・1.5 tbsp sugar
・1.5 tbsp sesame seeds

Nozawana
・1 tsp oil
・Nozawana 160 g
・1 tsp sake
・1 tsp soy sauce
・1 tsp mirin
・1 tsp sugar
・1 tsp sesame seeds
・Mayonnaise to taste

Kinpira
・2 tsp oil
・Burdock 1/2
・100 g lotus root
・2 tsp sake
・2 tsp soy sauce
・2 tsp mirin
・2 tsp sugar
・1 tsp sesame seeds
・1 tsp sesame oil

pumpkin
・1/4 pumpkin
・1.5 tbsp sugar
・2 tsp soy sauce
・a pinch of salt

[Preparation]
・Check the taste of the nozawana. If it is too strong, soak it in water to remove the salt. Wring out the moisture well then roughly mince it.
・Cut the burdock and lotus root into small pieces.
・Cut the pumpkin to a suitable size.

[How to make]
1. [dough] Mix all the ingredients in a bowl and knead it until the powdery feel is gone and it becomes smooth. Wrap it then let it rest for around 1 hour.
2. [Soboro] Spread the ground meat in the pan and cook it over medium-heat. Flip it when it browns. Loosen it and stir-fry it well when it has mostly cooked.
3. If there is a lot of fat, wipe it off. Add the same amount of sake, soy sauce, mirin and sugar. When it boils down, add sesame and let it cool.
4. [Nozawana] Add a small amount of oil and roughly mince the nozawana. Stir-fry it over medium-heat until the moisture evaporates to a certain extent.
5. Add the same amount of sake, soy sauce, mirin and sugar. When it boils down, add sesame and let it cool (If using Nozawana mayonnaise, dress it after it cools down.).
6. [Kinpira] Heat 2 teaspoons of oil in a frying pan, and stir-fry burdock root and lotus root over medium heat until they become pliant.
7. Add the same amount of sake, soy sauce, mirin and sugar and boil it down. Add sesame and mix it with sesame oil then let it cool.
8. [pumpkin] Steam or boil the pumpkin or heat it in the microwave until it softens then mash it with a fork, etc.
9. Check the taste and mix it with sugar, soy sauce and salt. Let it cool when it becomes the right thickness.
10. [Arrangement of ingredients] Mix Nozawana, kinpira and pumpkin with the same amount of soboro.
11. [wrap up] Divide the dough to 5 ~ 6 equal parts as you dust it with flour. Lightly spread it to a round shape. Put the ingredients on the center and wrap it then close it (Dust it with flour so it doesn't stick and tear.).
12. [bake] Add oil in a pan and cook both sides over low-medium heat. Cover the lid and cook it until it browns and it will be complete.

We're going to make an adaptation of the cheesecake from the Basque region of Spain. We really like the taste and this small size is just right. This is rich, yet refreshing with the yogurt. It goes perfectly with the dark cherries!

How to Make Dark Cherry Cheesecake
https://cookingwithdog.com/recipe/dark-cherry-cheesecake/

(6 pieces) Cook Time: 30 minutes
* Time for chilling the cheesecake is not included in cook time.

100g Cream Cheese (3.5 oz)
35g Granulated Sugar (1.2 oz)
50g Plain Yogurt (1.8 oz)
1 Egg
100g Heavy Cream, 36% fat (3.5 oz)
5g Cake Flour or All Purpose Flour (0.2 oz)
12 pieces Dark Sweet Cherries, packaged
6 Cupcake Liners, silicone coated, base diameter: 5.3 cm/2.1"

Search your favorite Cooking with Dog recipes!
https://cookingwithdog.com/recipes/

Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!
https://cookingwithdog.com/shop/

Get our original Mug, Chopsticks and T-shirt by translating our recipes!
https://cookingwithdog.com/register/

You might also enjoy ...
Souffle Cheesecake
https://youtu.be/HbaP5MoLIHk
Pumpkin Cheesecake
https://youtu.be/GD5tobT5EEw

https://cookingwithdog.com
https://youtube.com/cookingwithdog
https://pinterest.com/cookingwithdog
https://facebook.com/cookingwithdog
https://instagram.com/cookingwithdog
https://twitter.com/cookingwithdog

#cheesecake #darkcherry #recipe

Music courtesy of Audio Network

▽詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2019/10/16/201300

▽twitterもやっているので、もしよかったらフォローして頂けると嬉しいです♪
『てぬキッチンのtwitter』⇒ https://twitter.com/tenu_kitchen

【もちもちかぼちゃドーナツ】
今日は、冷めてももちもちの『かぼちゃドーナツ』を作りました。
豆腐を少し入れることでもちもち感がUP！時間が経ってももちもちをキープしてくれます。
面倒な工程はなくささっと作れていつも通り少量の油で揚げ焼きでいけるのでとても簡単なレシピです。
豆腐を入れていますが豆腐の味はほぼ無くて、とても食べやすく優しいかぼちゃの味わいのドーナツです。ぜひお試しください。

〈材料〉
ホットケーキミックス 150g
かぼちゃ 100g
絹豆腐 100g
バニラエッセンス 適量
砂糖 まぶす用

▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1

【Pumpkin donut】
Today, we made "pumpkin donuts" that are both chilled and moist.
Adding a little tofu makes you feel better! He / she keeps stickiness even if time passes.
It is a very simple recipe as it can be made quickly without frustrating processes and fried with a small amount of oil as usual.
Tofu is added, but there is almost no tofu taste, and it is a donut with a pumpkin taste that is very easy to eat and gentle. Please try.

〈INGREDIENT〉
150g Pan cake mix
Pumpkin 100g
100g silken tofu
Vanilla essence
sugar as needed

▽Subscribe to my channel♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1



◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp

------------------------------------------------------------------------------
楽曲提供：フリーBGM DOVA-SYNDROME by http://dova-s.jp/
効果音素材：ポケットサウンド – https://pocket-se.info/
------------------------------------------------------------------------------