Little Eater's Cooking/Baking/ASMR Eating Show/ASMR Beauty. Cooking and eating whatever, hoping to heal you with food 😚. Please do not send private messages, thank you 🙏. www.youtube.com/@pinyumyum?sub_confirmation=1
Please turn on the CC subtitles. Hello everyone! Today I'm sharing three homemade OREO desserts, including OREO Icebox Cake, OREO Mochi (Daifuku), and OREO Half-Baked Cheesecake. The recipes I used are provided in the video description. Enjoying my video? Please like, subscribe to my channel, and share it with your dessert-loving friends! YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ 🟡 OREO Icebox Cake: Eating show: kzread.info/dash/bejne/c42fmMRxhZDLY84.html Recipe @Cooking_tree: kzread.info/dash/bejne/oImq2rd9p7LZgtI.html 🟡 OREO Mochi (Daifuku) Chinese recipe video @tinrry2013: kzread.info/dash/bejne/oame0JiLlpzTedo.html 🟡 Cheese Omelette (Half-Baked Cheesecake) recipe video: kzread.info/dash/bejne/hHh7udN6fM7KgM4.html
@pinyumyum5 күн бұрын
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/rIKilretn6m-oc4.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
@pinyumyum6 күн бұрын
Please turn on the CC subtitles. Today, we are enjoying a homemade Chinese meal: braised beef brisket with rice and spicy sour shredded potatoes. A special thanks to everyone for your support, as I have reached 1,000 subscribers! Please continue to leave your thoughts and suggestions in the comments. If there's any recipe or mukbang content you'd like to see, let me know anytime. Thank you for watching, and don't forget to like and subscribe! YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
@LanaTheNailLady7 күн бұрын
Drooling...
@pinyumyum7 күн бұрын
Haha, glad to see my video made you hungry! 😋
@Bishop777songsBoRNagAIn8 күн бұрын
Pleez. Make me
@pinyumyum6 күн бұрын
😂Thank you.
@Bishop777songsBoRNagAIn5 күн бұрын
@pinyumyum please. My birthday is in October. I would like 1000. Haha. I love u.
Please turn on the CC subtitles. Hi everyone! I'm excited to share my first ASMR Beauty video with you today. I'll be demonstrating some simple facial massage techniques to help you relax. Using natural olive oil, I'll perform various massage movements from forehead to chin. Hope you enjoy this share. If you have any questions, please let me know in the comments! Thanks for watching, see you next time! The video uses a translation machine, so there may be some discrepancies with the original meaning.
@user-uz2nx9qh8z14 күн бұрын
Amazing baking skills!! Looks delicious 😋🍞
@pinyumyum14 күн бұрын
Thank you so much! 😊 I'm so glad you enjoyed it!
@user-uz2nx9qh8z14 күн бұрын
Wow this looks so incredibly good!!🤤🔥
@pinyumyum14 күн бұрын
Thanks so much! So glad you think so! 😄
@LanaTheNailLady15 күн бұрын
If i didn't forget simple things i would probably tell my mom to make macarons!
I'm a new subscriber, so i haven't checked your other videos yet, but can you do an all pink food/pink colored packaging Mukbang if possible? 🩷
@pinyumyum17 күн бұрын
Thank you for subscribing and for the suggestion! 💖 This is a great idea, and I'll definitely consider it~
@LanaTheNailLady17 күн бұрын
@@pinyumyum No problem!
@pinyumyum17 күн бұрын
Here comes the recipe: 1.kzread.info/dash/bejne/lo6Lt8yNmKucopM.html 2.kzread.info/dash/bejne/hHh7udN6fM7KgM4.html Please turn on the CC subtitles. Welcome to my channel! I'm Pin, thank you for visiting! This video will take you on a dessert feast, let's enjoy macarons, Japanese half-baked cheesecake, and Taiwanese macarons (Ngau Lam)! 💜Homemade Macarons: These purple macarons use purple sweet potato powder, not only do they have an attractive color, but the strawberry yogurt filling is also super delicious with its sweet and sour taste! The chewy texture inside becomes more fragrant as you chew. 😋 💛Taiwanese Macarons: These small cakes are similar to ladyfingers, crispy on the outside and soft on the inside with a bit of elasticity, making the texture very special. 🍰Homemade Japanese Half-Baked Cheesecake: This was a super popular dessert a few years ago, with a soft sponge cake base. My first attempt at making it was very delicious, even though I'm not sure if it’s close to the original, it’s definitely worth trying! Please remember to turn on subtitles for a richer viewing experience. If you enjoy this dessert mukbang, don't forget to like, subscribe, and share it with your friends! 👍📢 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Chinese recipe： 1.kzread.info/dash/bejne/fqhm0M6cqtLYcs4.html 2.facebook.com/profile/100050528347431/search/?q=%E9%A6%AC%E5%8D%A1%E9%BE%8D
#delicious #pinyumyum #vlog #eating #eatingshow Click the link for the full video. 👆Full video：kzread.info/dash/bejne/qYxp1sOJha6xmZc.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
@pinyumyum20 күн бұрын
Please turn on the CC subtitles. Hello everyone, I received a few white radishes and turned them into delicious Chinese snacks. Please enjoy this video. The recipe link is below. Wishing you good food, good sleep, and good moods every day.😊 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Chinese recipe： 1.kzread.info/dash/bejne/dJ-M2dejetO0fpM.html 2.lindawu122470.pixnet.net/blog/post/207959659 #pinyumyum #vlog #asmr #mukbang #eatingsounds #먹방 #eating
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/e6OOx5ivktrfdLQ.html Hello everyone, I made Crookie! A chocolate soft cookie combined with a croissant pastry. Enjoy this video, and below I’ve included the recipe for the chocolate soft cookies I used. Wishing everyone good food, good sleep, and good mood every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
@pinyumyum26 күн бұрын
Please turn on the CC subtitles. Hello everyone, I made Crookie! A chocolate soft cookie combined with a croissant pastry. Enjoy this video, and below I’ve included the recipe for the chocolate soft cookies I used. Wishing everyone good food, good sleep, and good mood every day.😊 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Cookie Chinese recipe：@user-ws5wd4ii1c kzread.info/dash/bejne/gGeVubN_Z7i1Y9Y.html
@pinyumyum28 күн бұрын
Starting as a trend in France, the Crookie! It refers to the combination of a croissant and a soft cookie. Will it be the next big thing? 從法國開始流行的Crookie! 指的是可頌Croissant+軟餅乾Cookie，會是下一個流行嗎? Cookie Chinese recipe：@user-ws5wd4ii1c kzread.info/dash/bejne/gGeVubN_Z7i1Y9Y.html YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
Please turn on CC subtitles. Hello everyone, I’m Pin. This recipe was retrieved on the last day before the website was shut down. Today's recipe comes from 薛妃娟 blog and uses the relatively uncommon 100% sponge method. The result is a moist, soft bread that melts in your mouth like a marshmallow, comparable to the popular Japanese "生食パン" (milk bread)! Good recipes should not be forgotten, so I specially filmed and recorded this one. YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ Reference recipe: 妃娟與大、小拉拉的網路日誌 Toast mold: Sanneng SN2052 450g/12 taels*1 piece A. Sponge Dough Ingredients: 260g bread flour 8g sugar 1.6g instant yeast (a little more than 1/4 tsp) 83g milk 73g heavy cream 18g egg white 5g unsalted butter B. Main Dough: All of the sponge dough 21g egg white 39g sugar 3g salt 1g instant yeast 16g milk powder (I used whole milk powder) 5g unsalted butter Steps: 1.Mix all the sponge dough ingredients and knead into a uniform dough. Cover and let it ferment at room temperature for 2.5-3 hours until it has visibly expanded. 2.Add all the remaining ingredients (except the butter) to the sponge dough and knead into a smooth dough. Finally, add the butter and knead until a smooth, translucent thin film can be pulled out. (The dough will feel very soft and not too sticky.) 3.Seal the dough and let it continue to ferment for 10 minutes. (Do not over-ferment.) 4.Divide the dough, roll into balls, cover to prevent drying, and let it rest for 15 minutes. 5.Fold, roll out, and place the dough into the mold. 6.Spray a little water on the surface, cover, and let it ferment in a warm place until it fills about 80% of the mold (approximately 40 minutes, check and time accordingly). 7.There are two baking options, choose according to your preference: 1)Bake at 160°C/180°C (320°F/356°F) for 30-35 minutes. Cover with aluminum foil after about 15 minutes. 2)Bake with only the bottom heat at 180°C (356°F) for 40-50 minutes. After 40 minutes, depending on the browning, you can choose to turn on the top heat at 160°C (320°F) and continue baking until browned. Notes: Adjust the fermentation environment according to the room temperature. If the room temperature is low, ferment in a warm place. However, be careful not to overheat the dough to the point of partial cooking.
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gJejyLxwodywn8Y.html Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gJejyLxwodywn8Y.html Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
Please turn on CC subtitles. Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊
請開啟CC字幕 Please turn on CC subtitles. 這是在網站關閉的最後一天，攔截的配方。 大家好，我是嬪，今天的食譜來自薛妃娟老師的部落格，用的是比較少見的100%中種法，成品濕潤、軟綿，像棉花糖般地入口即化，不輸日本流行的「生吐司」喔!，好食譜不該被遺忘，我特地拍攝記錄下來。 Hello everyone, I’m Pin. This recipe was retrieved on the last day before the website was shut down. Today's recipe comes from 薛妃娟 blog and uses the relatively uncommon 100% sponge method. The result is a moist, soft bread that melts in your mouth like a marshmallow, comparable to the popular Japanese "生食パン" (milk bread)! Good recipes should not be forgotten, so I specially filmed and recorded this one. YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 參考食譜：妃娟與大、小拉拉的網路日誌 吐司模：三能SN2052 450克/12兩*1個 A.中種材料： 高筋麵粉260克 細糖8克 速發酵母1.6克(1/4小匙多一點) 牛奶83克 動物性鮮奶油73克 蛋白18克 無鹽奶油5克 B.主麵團： 中種麵團全部 蛋白21克 細糖39克 鹽巴3克 速發酵母1克 奶粉16克(我用全脂奶粉) 無鹽奶油5克 步驟： 1.把中種麵團材料全部混和，揉成均勻麵糰，蓋好放在室溫發酵2.5-3小時至明顯膨脹。 2.加入剩下材料(除了奶油)全部揉成光滑麵糰，最後加入奶油揉到能拉出光滑透亮的薄膜。(麵糰觸感非常柔軟不太黏手) 3.密封好延續發酵10分鐘。(請勿發過頭) 4.分割、滾圓，蓋好防止表面乾燥，鬆弛15分鐘。 5.摺疊擀捲放入模具。 6.表面噴點水，蓋好放在溫暖處發酵至8分滿。(約40分鐘，請計時檢查) 7.烤溫有兩種，可依喜好挑選： 1)上下火160度C/180度C 30-35分鐘。約15分鐘後表面蓋鋁箔紙。 2)只開下火180度C 40-50分鐘。40分鐘後依照表面上色程度可選是否開上火160度C，續烤上色。 備註： 發酵環境要依照室溫判斷，如果室溫較低請放在溫暖處發酵。但是注意不要把麵糰熱到半熟了。
@pinyumyumАй бұрын
大家好，我做了MASA老師的照燒雞親子卷壽司，味道很好吃。食譜連結在底下。順便分享我看到的卷壽司好方法，只要一張保鮮膜既可以做出漂亮的外觀又能防止海苔片黏在竹簾上面喔! Hello everyone, I made MASA's teriyaki oyako chicken sushi roll, and they taste delicious. The recipe link is below. I also want to share a great tip for making sushi rolls: simply use a sheet of plastic wrap to create a beautiful appearance and prevent the nori from sticking to the bamboo mat! 食譜： kzread.info/dash/bejne/q4Kbq8WRg6e7hs4.html YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
@pinyumyumАй бұрын
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gWtrrJiHcZOdkps.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
Пікірлер
Please turn on the CC subtitles. Hello everyone! Today I'm sharing three homemade OREO desserts, including OREO Icebox Cake, OREO Mochi (Daifuku), and OREO Half-Baked Cheesecake. The recipes I used are provided in the video description. Enjoying my video? Please like, subscribe to my channel, and share it with your dessert-loving friends! YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ 🟡 OREO Icebox Cake: Eating show: kzread.info/dash/bejne/c42fmMRxhZDLY84.html Recipe @Cooking_tree: kzread.info/dash/bejne/oImq2rd9p7LZgtI.html 🟡 OREO Mochi (Daifuku) Chinese recipe video @tinrry2013: kzread.info/dash/bejne/oame0JiLlpzTedo.html 🟡 Cheese Omelette (Half-Baked Cheesecake) recipe video: kzread.info/dash/bejne/hHh7udN6fM7KgM4.html
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/rIKilretn6m-oc4.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
Please turn on the CC subtitles. Today, we are enjoying a homemade Chinese meal: braised beef brisket with rice and spicy sour shredded potatoes. A special thanks to everyone for your support, as I have reached 1,000 subscribers! Please continue to leave your thoughts and suggestions in the comments. If there's any recipe or mukbang content you'd like to see, let me know anytime. Thank you for watching, and don't forget to like and subscribe! YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
Drooling...
Haha, glad to see my video made you hungry! 😋
Pleez. Make me
😂Thank you.
@pinyumyum please. My birthday is in October. I would like 1000. Haha. I love u.
大家好！我做了facebook【親親三寶與曼蒂媽咪】的減糖版瑞士馬卡龍。本來第一次就成功還沾沾自喜，接連著第2次、第3次失敗就笑不出來了。😢😭雖然是減糖版，還是甜蜜蜜喔！另外，做馬卡龍要注意讓表面晾乾，所以我用了旋風式烤箱，免受濕氣影響。還會跟大家分享我遇到的各種挑戰，像是烤盤潮濕害馬卡龍不膨脹，杏仁粉溫度太低搞砸了蛋白霜等等。雖然有點曲折，但每次失敗都是一次成長的機會，希望這段經驗能鼓勵大家多多嘗試，一起來享受這道外酥內軟的小甜點吧！💪 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 💜食譜來源： 1.facebook.com/profile/100050528347431/search/?q=%E9%A6%AC%E5%8D%A1%E9%BE%8D 2.www.bilibili.com/video/BV1Hw4m1i7hy?t=46.0 🟣材料：烤盤26*29cm 直徑5公分/9個 室溫蛋白22.5克 細糖40克 馬卡龍用杏仁粉22克 紫薯粉3克 🟣奶油霜內餡： 無鹽奶油100克 糖粉40克 *以上混勻分一半 🟣草莓乳酪霜：使用冷凍乾燥草莓打碎 奶油霜、室溫奶油乳酪38-40克、草莓粉20克、香草精少許(可略) 🟣花生奶油霜： 奶油霜、無糖花生粉20克 🟣馬卡龍步驟： 1.杏仁粉先入鍋小火炒約2分鐘後放涼。(或100度烘烤5分鐘) 2.杏仁粉與紫薯粉混和，仔細攪拌打散杏仁粉顆粒。備用。 3.蛋白與細糖放入盆中先拌勻一下，再隔水蒸氣邊加熱邊攪拌至60度C。(請用溫度計) 4.立刻用電動打蛋器中高速打到蛋白霜呈現黏稠，滴落痕跡明顯狀。(拉起來能出現有彈性不會斷的線狀) 5.將紫薯杏仁粉，分2次加進蛋白霜內混拌至看不見粉粒，再繼續用刮刀壓盆底，用翻拌的方式把麵糊裡的氣泡壓出來，麵糊狀態像絲帶一樣能拉起，流動順暢。裝入擠花袋(擠花嘴直徑1公分圓形)。 💜(烤箱開上火130度C預熱，先不打開旋風功能。) 6.取一張新的烤盤紙，底下放上畫好的馬卡龍模型紙(直徑5公分)，平穩地擠出麵糊，在接近圓形邊緣時停手，取出模型紙，輕敲烤盤底部，靜置10-15分鐘等麵糊的氣泡跑出。 7.等馬卡龍麵糊攤圓，用牙籤搓破小氣泡，再轉小圈圈填平洞口。 8.烘烤前再打開烤箱旋風功能，烤盤放中層，烤箱門夾兩個厚手套，只開上火130度C烘烤5-7分鐘至馬卡龍表面輕摸不黏手。 8.時間到，關上爐門，改成只開下火150度 烘烤約13-15分鐘，直到裙邊溢出不再膨脹。 9.取出連同烤盤一起放冷卻，小心取下馬卡龍。 🟣內餡步驟： 1.把軟化奶油與糖粉攪拌均勻，分2份。 2.一份與無糖花生粉混勻即完成。 3.另一份放入室溫奶油乳酪、奶油霜，草莓粉、香草精， 備註： 1.我的份量比較少，如果你覺得不好操作請看原版食譜。 2.我沒試過不開旋風功能烘烤。 3.如果無法設定上下火，請試著用另一個烤盤隔絕上下火(請看原始食譜做法)。 4.如果烤盤有清洗過，請擦乾表面再使用。 5.所有材料皆放到室溫不冷的溫度，杏仁粉先烘烤是為了去除濕氣。 6.打蛋的盆子與攪拌器都不能沾到油脂，否則蛋白會打發失敗。
Please turn on the CC subtitles. Hi everyone! I'm excited to share my first ASMR Beauty video with you today. I'll be demonstrating some simple facial massage techniques to help you relax. Using natural olive oil, I'll perform various massage movements from forehead to chin. Hope you enjoy this share. If you have any questions, please let me know in the comments! Thanks for watching, see you next time! The video uses a translation machine, so there may be some discrepancies with the original meaning.
Amazing baking skills!! Looks delicious 😋🍞
Thank you so much! 😊 I'm so glad you enjoyed it!
Wow this looks so incredibly good!!🤤🔥
Thanks so much! So glad you think so! 😄
If i didn't forget simple things i would probably tell my mom to make macarons!
I'm glad you liked it.
Looks yummy 🤤
Thank you.💖
原文食譜連結：facebook.com/profile/100050528347431/search/?q=%E9%A6%AC%E5%8D%A1%E9%BE%8D YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
原始食譜連結：kzread.info/dash/bejne/fqhm0M6cqtLYcs4.html YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
完整影片請點連結 👆全片：kzread.info/dash/bejne/a56mrsmcqJSsdag.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
I'm a new subscriber, so i haven't checked your other videos yet, but can you do an all pink food/pink colored packaging Mukbang if possible? 🩷
Thank you for subscribing and for the suggestion! 💖 This is a great idea, and I'll definitely consider it~
@@pinyumyum No problem!
Here comes the recipe: 1.kzread.info/dash/bejne/lo6Lt8yNmKucopM.html 2.kzread.info/dash/bejne/hHh7udN6fM7KgM4.html Please turn on the CC subtitles. Welcome to my channel! I'm Pin, thank you for visiting! This video will take you on a dessert feast, let's enjoy macarons, Japanese half-baked cheesecake, and Taiwanese macarons (Ngau Lam)! 💜Homemade Macarons: These purple macarons use purple sweet potato powder, not only do they have an attractive color, but the strawberry yogurt filling is also super delicious with its sweet and sour taste! The chewy texture inside becomes more fragrant as you chew. 😋 💛Taiwanese Macarons: These small cakes are similar to ladyfingers, crispy on the outside and soft on the inside with a bit of elasticity, making the texture very special. 🍰Homemade Japanese Half-Baked Cheesecake: This was a super popular dessert a few years ago, with a soft sponge cake base. My first attempt at making it was very delicious, even though I'm not sure if it’s close to the original, it’s definitely worth trying! Please remember to turn on subtitles for a richer viewing experience. If you enjoy this dessert mukbang, don't forget to like, subscribe, and share it with your friends! 👍📢 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Chinese recipe： 1.kzread.info/dash/bejne/fqhm0M6cqtLYcs4.html 2.facebook.com/profile/100050528347431/search/?q=%E9%A6%AC%E5%8D%A1%E9%BE%8D
#pinyumyum #日常 #蔥油餅 #scallionpancake 大家好，這個蔥油餅食譜特別之處在添加了太白粉揉麵，讓餅皮多一些彈性。配方來自妃娟老師的隨意窩，如今網站已經關閉，我把它紀錄下來。 YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ 麵團材料： 中筋麵粉200克、鹽4克 太白粉20克、水30克(太白粉用) 滾水112克 冷水15-20克 植物油10克 蔥花適量 熟白芝麻適量 油酥材料： 植物油2大匙 麵粉2大匙 步驟： 1.油酥調勻備用。 2.把太白粉與清水調勻，與麵粉、鹽混和攪拌。 3.沖入滾水，一邊攪拌把麵團拌成雪花片狀。等5-10分鐘降溫。 4.加入冷水揉成團，最後加入油揉成光滑麵團，若黏手可以密封好鬆弛20分鐘再揉麵。 5.再度覆蓋好麵團表面，鬆弛1小時。 6.分成3等份，整形成圓形，表面抹油鬆弛15分鐘，再擀成一張麵片。 7.再度拌勻油酥，均勻抹在麵片上，撒上晾乾水分的蔥花、熟白芝麻，捲起，一邊捏一邊拉長，把蔥花與麵團黏合更均勻，再如同影片中整形。放入保鮮盒中冷藏鬆弛7-8小時。 8.把麵團壓扁，擀到約7-8寸大小，不要太薄，放入熱油鍋中，油不可以太少，中小火煎到兩面金黃，過程要蓋鍋蓋，一張餅大約翻轉3次。 9.出鍋趁熱拍鬆，或是摔折幾下使層次明顯會更好吃。
大家好，這個蔥油餅食譜特別之處在添加了太白粉揉麵，讓餅皮多一些彈性。配方來自妃娟老師的隨意窩，如今網站已經關閉，我把它紀錄下來。 YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ 麵團材料： 中筋麵粉200克、鹽4克 太白粉20克、水30克(太白粉用) 滾水112克 冷水15-20克 植物油10克 蔥花適量 熟白芝麻適量 油酥材料： 植物油2大匙 麵粉2大匙 步驟： 1.油酥調勻備用。 2.把太白粉與清水調勻，與麵粉、鹽混和攪拌。 3.沖入滾水，一邊攪拌把麵團拌成雪花片狀。等5-10分鐘降溫。 4.加入冷水揉成團，最後加入油揉成光滑麵團，若黏手可以密封好鬆弛20分鐘再揉麵。 5.再度覆蓋好麵團表面，鬆弛1小時。 6.分成3等份，整形成圓形，表面抹油鬆弛15分鐘，再擀成一張麵片。 7.再度拌勻油酥，均勻抹在麵片上，撒上晾乾水分的蔥花、熟白芝麻，捲起，一邊捏一邊拉長，把蔥花與麵團黏合更均勻，再如同影片中整形。放入保鮮盒中冷藏鬆弛7-8小時。 8.把麵團壓扁，擀到約7-8寸大小，不要太薄，放入熱油鍋中，油不可以太少，中小火煎到兩面金黃，過程要蓋鍋蓋，一張餅大約翻轉3次。 9.出鍋趁熱拍鬆，或是摔折幾下使層次明顯會更好吃。
#delicious #pinyumyum #vlog #eating #eatingshow Click the link for the full video. 👆Full video：kzread.info/dash/bejne/qYxp1sOJha6xmZc.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
Please turn on the CC subtitles. Hello everyone, I received a few white radishes and turned them into delicious Chinese snacks. Please enjoy this video. The recipe link is below. Wishing you good food, good sleep, and good moods every day.😊 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Chinese recipe： 1.kzread.info/dash/bejne/dJ-M2dejetO0fpM.html 2.lindawu122470.pixnet.net/blog/post/207959659 #pinyumyum #vlog #asmr #mukbang #eatingsounds #먹방 #eating
#pinyumyum #日常 #台式蛋汁薯條 大家好，今天的料理點子來自「希臘式蛋汁薯條Greek Egg & Chips」。食譜是《傑米．奧利佛的療癒食物》與松露玫瑰部落格。做法簡單，也可以買現成的薯條來用，只要材料替換成台灣常用的就是台灣風啦! YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ 材料：2人份 大馬鈴薯2個 油2-3大匙(薯條用，油不能少) 雞蛋2-3顆 洋蔥1/2個 鹽巴適量 黑胡椒適量 白醋少許 蔥花 步驟： 1.烤箱預熱180度C。 2.馬鈴薯洗淨去皮，切粗條。放入油鍋中，中火或中大火煎到表面金黃。 3.倒入烤盤加點鹽與胡椒，放烤箱中層或中上層，烤20-30分鐘至烤熟軟，中間翻動一次；再轉250度(或最高溫)烤5-10分鐘至金黃酥脆。 4.烤馬鈴薯的時間炒洋蔥，把洋蔥丁放入油鍋中加點鹽與胡椒，中火炒到金黃焦脆。(重要！否則洋蔥會太濕，影響口感) 5.雞蛋加入鹽與胡椒，打散備用。 6.炒好的洋蔥鍋倒入薯條拌一拌，轉小火，倒入蛋液迅速拌勻直到薯條均勻沾滿蛋液，再加熱30秒，熄火。 7.邊緣加一點白醋，撒上蔥花，完成。 備註： 用現烤薯條比較好吃，若是用買的薯條要炒到夠熱才能加入蛋液。 參考食譜：松露玫瑰 1.trufflerose.pixnet.net/blog/post/27394092 2.trufflerose.pixnet.net/blog/post/27396748
大家好！芒果水分多、纖維少，不好直接做成內餡。這個食譜使用熟糯米粉來幫助成型。 略帶苦味的抹茶，與內餡的甜美芒果完美融合，外皮酥，冰涼後的內餡軟中帶Q，絕對值得一試！ YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ ✅芒果餡食譜：Carol自在生活 連結：caroleasylife.blogspot.com/2023/08/blog-post_27.html ✅抹茶酥皮食譜參考：呂昇達的烘焙市集@user-ws5wd4ii1c 連結：kzread.info/dash/bejne/q2V5yKSOctm-qqg.html 模具：SN3743 外皮45克，內餡35克 材料： 無鹽奶油100克 細糖/純糖粉35克 室溫雞蛋20g克 低筋麵粉140克 玉米粉10克 全脂奶粉10克 抹茶粉10克 步驟： 1.乾粉類混和過篩，備用。 2.奶油放到軟化，加入細糖攪拌均勻。 3.雞蛋打散，分2-3次加入奶油糊攪拌。 4.最後把乾粉分2次倒入雞蛋奶油糊中，用刮刀拌均勻，用保鮮膜包好表面壓平，整形成正方形，冷藏至少30分鐘。 5.分割包入內餡，放入烤模中烘烤。 6.放置5-10分鐘後脫模。 烤溫：攝氏170度C ，放烤箱中層，烘烤10分鐘，翻面再烤13-15分鐘至表面些許上色。
#pinyumyum #日常 #芒果酥 芒果水分多、纖維少，不好直接做成內餡。這個食譜使用熟糯米粉來幫助成型。炒餡的時候水分要收乾一點，放涼要能搓成「堅挺的小球」才合格，不然會跟我一樣烤爆餡喔!😭 略苦的抹茶平衡了甜甜的芒果，香香酥酥好好吃! YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ ✅️芒果餡食譜：Carol自在生活 連結：caroleasylife.blogspot.com/2023/08/blog-post_27.html ✅️抹茶酥皮食譜參考：呂昇達的烘焙市集@user-ws5wd4ii1c 連結：kzread.info/dash/bejne/q2V5yKSOctm-qqg.html 模具：SN3743 外皮45克，內餡35克 材料： 無鹽奶油100克 細糖/純糖粉35克 室溫雞蛋20g克 低筋麵粉140克 玉米粉10克 全脂奶粉10克 抹茶粉10克 步驟： 1.乾粉類混和過篩，備用。 2.奶油放到軟化，加入細糖攪拌均勻。 3.雞蛋打散，分2-3次加入奶油糊攪拌。 4.最後把乾粉分2次倒入雞蛋奶油糊中，用刮刀拌均勻，用保鮮膜包好表面壓平，整形成正方形，冷藏至少30分鐘。 5.分割包入內餡，放入烤模中烘烤。 6.放置5-10分鐘後脫模。 烤溫：攝氏170度C ，放烤箱中層，烘烤10分鐘，翻面再烤13-15分鐘至表面些許上色。
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/e6OOx5ivktrfdLQ.html Hello everyone, I made Crookie! A chocolate soft cookie combined with a croissant pastry. Enjoy this video, and below I’ve included the recipe for the chocolate soft cookies I used. Wishing everyone good food, good sleep, and good mood every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
Please turn on the CC subtitles. Hello everyone, I made Crookie! A chocolate soft cookie combined with a croissant pastry. Enjoy this video, and below I’ve included the recipe for the chocolate soft cookies I used. Wishing everyone good food, good sleep, and good mood every day.😊 YT: www.youtube.com/@pinyumyum IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ Cookie Chinese recipe：@user-ws5wd4ii1c kzread.info/dash/bejne/gGeVubN_Z7i1Y9Y.html
Starting as a trend in France, the Crookie! It refers to the combination of a croissant and a soft cookie. Will it be the next big thing? 從法國開始流行的Crookie! 指的是可頌Croissant+軟餅乾Cookie，會是下一個流行嗎? Cookie Chinese recipe：@user-ws5wd4ii1c kzread.info/dash/bejne/gGeVubN_Z7i1Y9Y.html YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/
從法國開始流行的Crookie! 指的是可頌Croissant+軟餅乾Cookie，會是下一個流行嗎? 美式軟餅乾食譜Cookie Chinese Recipe：呂昇達的烘焙市集@user-ws5wd4ii1c kzread.info/dash/bejne/gGeVubN_Z7i1Y9Y.html 內餡約30克，表面約50克 烤溫：上下火180/160度C 15-20分鐘，直到表面金黃 YT: www.youtube.com/@pinyumyum?sub_confirmation=1 IG: instagram.com/pinyumyum/ FB: facebook.com/pinyumyum/ #pinyumyum #food #baking #instagram
完整影片在連結。 大家好！傳統上，製作可頌麵包需要低溫環境，以及多次擀折才能呈現漂亮的層次。今天我想挑戰是否能打破這種規則，在不開冷氣的情況下，做出家庭版的可頌麵包。本次食譜來源@TurkuazKitchen，是一位作品環境與人都美麗的女麵包師。謝謝她提供好食譜。 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 來源：instagram.com/reel/CuKQmZiAtvn/? #pinyumyum #food #baking #bread
大家好！傳統上，製作可頌麵包需要低溫環境，以及多次擀折才能呈現漂亮的層次。今天我想挑戰是否能打破這種規則，在不開冷氣的情況下，做出家庭版的可頌麵包。本次食譜來源@TurkuazKitchen，是一位作品環境與人都美麗的女麵包師。謝謝她提供好食譜。 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 來源：instagram.com/reel/CuKQmZiAtvn/? 食譜：6-7個 水89克 鮮奶79克 細糖25克 法國麵包粉250克(或蛋白質11.0~12.6%的麵粉) 速發乾酵母2~4克(請看備註1) 鹽5克(請看備註2) 無鹽奶油A 28克 無鹽奶油B (82.9/84%)141克 烤溫(任選)： 1.上下火210/200度C，中下層，15-20分鐘至金黃色。 2.全火200度C，中下層，15-20分鐘至金黃色。 步驟： ❗以下步驟只是描述影片中的製作方式，與原始食譜不同。 1.碗裡把水、鮮奶、糖、麵包粉攪拌至沒有乾粉，酵母灑表面，蓋好冷藏30分鐘。 2.把酵母與麵團揉勻，加入鹽揉出有彈性的質地，加入奶油揉成表面光滑的麵團。 3.表面噴點水密封好，放在冰箱冷藏室(溫度高一點的位置)冷藏發酵3~4小時至明顯膨脹。 4.排出麵團氣體，分割成14個小麵團，再度排氣滾圓，稍微壓扁，密封好冷藏30分鐘。 5.取出無鹽奶油放到軟化，好塗抹的質地。 6.取出冷藏麵團，擀成5-6吋的圓形，分成5+5+4共3份，鬆鬆地疊起，不要整齊防止麵片相黏，3份麵團分別用保鮮膜包好，放「冷凍」15-20分鐘。 7.一次取用一份，拿出冰磚(如果有的話)，放一張保鮮膜，把還沒用到的麵團放在上面，再覆蓋一張保鮮膜備用，均勻抹上約11克軟化奶油(儘可能平均每層奶油量)，一層奶油一層麵片疊好，做完一份立刻用保鮮膜包好冷凍，重複直到把3份麵團組合在一起。 8.把做好的可頌麵團放在盤子上(推薦金屬材質)用保鮮膜仔細包好(或裝入塑膠袋)，冷藏3-4小時取出，擀成9-10吋大小，繼續冷藏3-4小時或直到隔夜。(放在溫度低一點的位置) 9.取出冷藏麵團，切一半(另一半包好冷凍備用)，把切面捏起來封口，擀成長度30公分、寬度20公分的半圓形。再度用保鮮膜包好冷凍30分鐘。 10.用披薩刀(任選)切成3個三角形(底寬10公分)，再把另一半麵片也切完，放在墊了保鮮膜的金屬盤子上(請交錯疊放以免相黏)，表面覆蓋保鮮膜(或裝入塑膠袋)冷凍20分鐘。(邊角料可再拼湊成一份可頌麵團) 11.取出麵片捲起成可頌麵包的形狀，放在烤盤中，請留下3指寬的距離排列，烤盤噴點水，覆蓋保鮮膜(或裝入塑膠袋)，冷藏發酵1小時，取出，小心拿開保鮮膜，轉放密閉空間(例如微波爐)發酵1-2小時至明顯膨脹，充滿空氣感。(不用加溫，奶油融化會影響形狀) 12.表面薄塗打散的雞蛋，不要塗到切面，送入預熱好的箱烘烤至金黃色。 備註： 1.若第一次發酵想放到隔天，酵母減少成2-3克。 2.原始食譜的鹽量沒有註明(Pinch of salt)，我是按照常用的百分比添加。
Please turn on CC subtitles. Hello everyone, I’m Pin. This recipe was retrieved on the last day before the website was shut down. Today's recipe comes from 薛妃娟 blog and uses the relatively uncommon 100% sponge method. The result is a moist, soft bread that melts in your mouth like a marshmallow, comparable to the popular Japanese "生食パン" (milk bread)! Good recipes should not be forgotten, so I specially filmed and recorded this one. YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ Reference recipe: 妃娟與大、小拉拉的網路日誌 Toast mold: Sanneng SN2052 450g/12 taels*1 piece A. Sponge Dough Ingredients: 260g bread flour 8g sugar 1.6g instant yeast (a little more than 1/4 tsp) 83g milk 73g heavy cream 18g egg white 5g unsalted butter B. Main Dough: All of the sponge dough 21g egg white 39g sugar 3g salt 1g instant yeast 16g milk powder (I used whole milk powder) 5g unsalted butter Steps: 1.Mix all the sponge dough ingredients and knead into a uniform dough. Cover and let it ferment at room temperature for 2.5-3 hours until it has visibly expanded. 2.Add all the remaining ingredients (except the butter) to the sponge dough and knead into a smooth dough. Finally, add the butter and knead until a smooth, translucent thin film can be pulled out. (The dough will feel very soft and not too sticky.) 3.Seal the dough and let it continue to ferment for 10 minutes. (Do not over-ferment.) 4.Divide the dough, roll into balls, cover to prevent drying, and let it rest for 15 minutes. 5.Fold, roll out, and place the dough into the mold. 6.Spray a little water on the surface, cover, and let it ferment in a warm place until it fills about 80% of the mold (approximately 40 minutes, check and time accordingly). 7.There are two baking options, choose according to your preference: 1)Bake at 160°C/180°C (320°F/356°F) for 30-35 minutes. Cover with aluminum foil after about 15 minutes. 2)Bake with only the bottom heat at 180°C (356°F) for 40-50 minutes. After 40 minutes, depending on the browning, you can choose to turn on the top heat at 160°C (320°F) and continue baking until browned. Notes: Adjust the fermentation environment according to the room temperature. If the room temperature is low, ferment in a warm place. However, be careful not to overheat the dough to the point of partial cooking.
大家好，本次食譜來自巧兒灶咖@CiaoKitchen。配方在底下。這個曾經橫掃團購的O’Sulloc抹茶奶醬買不到自己做也可以，我用 一般的抹茶粉熬煮，覺得甜度剛好，再減糖會太苦。 微苦的抹茶加上甜蜜蜜的紅豆泥，喜歡抹茶的朋友不要錯過喔! 抹茶牛奶醬食譜： ciao.kitchen/matcha-milk-spread/?fbclid=IwAR2rQQrds7KnWh6HsBtXnc-BQC_lb6KVt8XzQatY07ehTZc-OqosuIQ1G70 蜜紅豆食譜：來源「妃娟與大、小拉拉的網路日誌」 材料： 紅豆200克 鹽巴一小搓 水560-600克(煮豆子的水) 二砂糖165克 麥芽糖20克 奶油30克 步驟： 1.紅豆簡單沖洗，放入鍋中加冷水與少許鹽(份量外)煮滾3-5分鐘，撈起浮出水面的豆子，倒水，重新加水再煮一次，再倒水瀝乾。 2.再加入煮豆子的水，放入電鍋中，外鍋2杯水，等電鍋跳起，外鍋再加入1-2杯水再煮一次。悶30分鐘。(請試吃確認軟度) 3.紅豆倒入不沾鍋中，加入糖、鹽，中火加熱翻炒等變濃稠，轉小火，再加入麥芽糖、奶油炒成團。 備註： 此版本的蜜紅豆偏甜一點，適合做餡料。 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
大家好，本次食譜來自巧兒灶咖@CiaoKitchen。配方在底下。這個曾經橫掃團購的O’Sulloc抹茶奶醬買不到自己做也可以，我用 一般的抹茶粉熬煮，覺得甜度剛好，再減糖會太苦。 微苦的抹茶加上甜蜜蜜的紅豆泥，喜歡抹茶的朋友不要錯過喔! 抹茶牛奶醬食譜： ciao.kitchen/matcha-milk-spread/?fbclid=IwAR2rQQrds7KnWh6HsBtXnc-BQC_lb6KVt8XzQatY07ehTZc-OqosuIQ1G70 蜜紅豆食譜：來源「妃娟與大、小拉拉的網路日誌」 材料： 紅豆200克 鹽巴一小搓 水560-600克(煮豆子的水) 二砂糖165克 麥芽糖20克 奶油30克 步驟： 1.紅豆簡單沖洗，放入鍋中加冷水與少許鹽(份量外)煮滾3-5分鐘，撈起浮出水面的豆子，倒水，重新加水再煮一次，再倒水瀝乾。 2.再加入煮豆子的水，放入電鍋中，外鍋2杯水，等電鍋跳起，外鍋再加入1-2杯水再煮一次。悶30分鐘。(請試吃確認軟度) 3.紅豆倒入不沾鍋中，加入糖、鹽，中火加熱翻炒等變濃稠，轉小火，再加入麥芽糖、奶油炒成團。 備註： 此版本的蜜紅豆偏甜一點，適合做餡料。
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gJejyLxwodywn8Y.html Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
大家好，本次食譜來自聖凱師@HanaSt.Catherine的蘋果西打apple sidra滷肉飯。配方在底下，我改成甜度比較低的蘇打汽水，喜歡甜甜的朋友可以換成一般汽水或用可樂也可以喔! 原始影片： kzread.info/dash/bejne/mmSVpsaOk5m6qLg.html 食譜： 五花肉 600 克 紅蔥頭 數瓣 醬油(依鹹度) 100-300 毫升 糖1-3 大匙 蘋果西打或是汽水 300-500毫升(依甜度) 五香粉 15 克 白胡椒粉 10 克 清水適量 步驟： 1.豬皮用燒到很熱的鍋子乾烙到金黃色(或用噴火槍燒)，再把表皮焦黃的部分洗淨。(這步驟可以有效去腥味) 2. 把洗乾淨的肉，冷水入鍋，加點米酒，煮滾後撈起，清水沖洗，切成條。 3. 少許油爆香紅蔥頭，加入五花肉翻炒出油上色。 4. 醬油與糖先調好，鍋邊嗆入，再煮5分鐘。 5. 加入清水、汽水、五香粉、白胡椒電鍋燉30-40分鐘或大火煮滾加蓋轉小火燉30-40分鐘。 6.可搭配水煮蛋與油豆腐一起滷。 備註： 糖與汽水的比例可依喜好做搭配，汽水多一點風味較明顯，可從最少量開始試，完成時吃看看，味道不夠再補，水分多了就用大火收汁。 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gJejyLxwodywn8Y.html Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊 YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
大家好，本次食譜來自聖凱師@HanaSt.Catherine的蘋果西打apple sidra滷肉飯。配方在底下，我改成甜度比較低的蘇打汽水，喜歡甜甜的朋友可以換成一般汽水或用可樂也可以喔! 原始影片： kzread.info/dash/bejne/mmSVpsaOk5m6qLg.html 食譜： 五花肉 600 克 紅蔥頭 數瓣 醬油(依鹹度) 100-300 毫升 糖1-3 大匙 蘋果西打或是汽水 300-500毫升(依甜度) 五香粉 15 克 白胡椒粉 10 克 清水適量 步驟： 1.豬皮用燒到很熱的鍋子乾烙到金黃色(或用噴火槍燒)，再把表皮焦黃的部分洗淨。(這步驟可以有效去腥味) 2. 把洗乾淨的肉，冷水入鍋，加點米酒，煮滾後撈起，清水沖洗，切成條。 3. 少許油爆香紅蔥頭，加入五花肉翻炒出油上色。 4. 醬油與糖先調好，鍋邊嗆入，再煮5分鐘。 5. 加入清水、汽水、五香粉、白胡椒電鍋燉30-40分鐘或大火煮滾加蓋轉小火燉30-40分鐘。 6.可搭配水煮蛋與油豆腐一起滷。 備註： 糖與汽水的比例可依喜好做搭配，汽水多一點風味較明顯，可從最少量開始試，完成時吃看看，味道不夠再補，水分多了就用大火收汁。 YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
Please turn on CC subtitles. Hello everyone, today I will bring you a fragrant Taiwanese braised pork rice. Not only is this dish delicious, but it also comes with a special addition of sweet soda! This unique cooking technique will enrich the taste of braised pork rice! Thank you for your support and I wish you all a good meal and a good night’s sleep every day.😊
😋 Yummy food 😋
I'm glad you liked it!💖
😋 Thank for sharing 😋
Thank you for watching!👍
這是在網站關閉的最後一天，攔截的配方。 大家好，我是嬪，今天的食譜來自薛妃娟老師的部落格，用的是比較少見的100%中種法，成品濕潤、軟綿，像棉花糖般地入口即化，不輸日本流行的「生吐司」喔!，好食譜不該被遺忘，我特地拍攝記錄下來。 完整影片：kzread.info/dash/bejne/k6CesbqghNS2fpc.html YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 參考食譜：妃娟與大、小拉拉的網路日誌 吐司模：三能SN2052 450克/12兩*1個 A.中種材料： 高筋麵粉260克 細糖8克 速發酵母1.6克(1/4小匙多一點) 牛奶83克 動物性鮮奶油73克 蛋白18克 無鹽奶油5克 B.主麵團： 中種麵團全部 蛋白21克 細糖39克 鹽巴3克 速發酵母1克 奶粉16克(我用全脂奶粉) 無鹽奶油5克 步驟： 1.把中種麵團材料全部混和，揉成均勻麵糰，蓋好放在室溫發酵2.5-3小時至明顯膨脹。 2.加入剩下材料(除了奶油)全部揉成光滑麵糰，最後加入奶油揉到能拉出光滑透亮的薄膜。(麵糰觸感非常柔軟不太黏手) 3.密封好延續發酵10分鐘。(請勿發過頭) 4.分割、滾圓，蓋好防止表面乾燥，鬆弛15分鐘。 5.摺疊擀捲放入模具。 6.表面噴點水，蓋好放在溫暖處發酵至8分滿。(約40分鐘，請計時檢查) 7.烤溫有兩種，可依喜好挑選： 1)上下火160度C/180度C 30-35分鐘。約15分鐘後表面蓋鋁箔紙。 2)只開下火180度C 40-50分鐘。40分鐘後依照表面上色程度可選是否開上火160度C，續烤上色。 備註： 發酵環境要依照室溫判斷，如果室溫較低請放在溫暖處發酵。但是注意不要把麵糰熱到半熟了。
請開啟CC字幕 Please turn on CC subtitles. 這是在網站關閉的最後一天，攔截的配方。 大家好，我是嬪，今天的食譜來自薛妃娟老師的部落格，用的是比較少見的100%中種法，成品濕潤、軟綿，像棉花糖般地入口即化，不輸日本流行的「生吐司」喔!，好食譜不該被遺忘，我特地拍攝記錄下來。 Hello everyone, I’m Pin. This recipe was retrieved on the last day before the website was shut down. Today's recipe comes from 薛妃娟 blog and uses the relatively uncommon 100% sponge method. The result is a moist, soft bread that melts in your mouth like a marshmallow, comparable to the popular Japanese "生食パン" (milk bread)! Good recipes should not be forgotten, so I specially filmed and recorded this one. YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ 參考食譜：妃娟與大、小拉拉的網路日誌 吐司模：三能SN2052 450克/12兩*1個 A.中種材料： 高筋麵粉260克 細糖8克 速發酵母1.6克(1/4小匙多一點) 牛奶83克 動物性鮮奶油73克 蛋白18克 無鹽奶油5克 B.主麵團： 中種麵團全部 蛋白21克 細糖39克 鹽巴3克 速發酵母1克 奶粉16克(我用全脂奶粉) 無鹽奶油5克 步驟： 1.把中種麵團材料全部混和，揉成均勻麵糰，蓋好放在室溫發酵2.5-3小時至明顯膨脹。 2.加入剩下材料(除了奶油)全部揉成光滑麵糰，最後加入奶油揉到能拉出光滑透亮的薄膜。(麵糰觸感非常柔軟不太黏手) 3.密封好延續發酵10分鐘。(請勿發過頭) 4.分割、滾圓，蓋好防止表面乾燥，鬆弛15分鐘。 5.摺疊擀捲放入模具。 6.表面噴點水，蓋好放在溫暖處發酵至8分滿。(約40分鐘，請計時檢查) 7.烤溫有兩種，可依喜好挑選： 1)上下火160度C/180度C 30-35分鐘。約15分鐘後表面蓋鋁箔紙。 2)只開下火180度C 40-50分鐘。40分鐘後依照表面上色程度可選是否開上火160度C，續烤上色。 備註： 發酵環境要依照室溫判斷，如果室溫較低請放在溫暖處發酵。但是注意不要把麵糰熱到半熟了。
大家好，我做了MASA老師的照燒雞親子卷壽司，味道很好吃。食譜連結在底下。順便分享我看到的卷壽司好方法，只要一張保鮮膜既可以做出漂亮的外觀又能防止海苔片黏在竹簾上面喔! Hello everyone, I made MASA's teriyaki oyako chicken sushi roll, and they taste delicious. The recipe link is below. I also want to share a great tip for making sushi rolls: simply use a sheet of plastic wrap to create a beautiful appearance and prevent the nori from sticking to the bamboo mat! 食譜： kzread.info/dash/bejne/q4Kbq8WRg6e7hs4.html YT：www.youtube.com/@pinyumyum?sub_confirmation=1 IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/
Click the link for the full video. 👆Full video：kzread.info/dash/bejne/gWtrrJiHcZOdkps.html YT：www.youtube.com/@pinyumyum IG：instagram.com/pinyumyum/ FB：facebook.com/pinyumyum/ #pinyumyum #vlog #eating #eatingshow
That looks really good !
Thank you very much!
这个标题和字幕第一次让我觉得统一是有必要的。
來了!
THANK YOU!!
等等 處理好的馬鈴薯???
抱歉! 我指的是馬鈴薯要先用熱油炸至金黃色。因為這部影片以吃播為主，完整的做法我放在短片裡了。你也可以看看我參考的食譜(facebook)。 短片：kzread.infoZZKmorCkViE FB連結：facebook.com/profile/100063796555978/search/?q=%E9%A6%AC%E9%88%B4%E8%96%AF%E7%87%92%E8%82%89
@@pinyumyum 謝謝!!!
謝謝分享!!