關於 200 ml water in grams ，我們在網路上蒐集到這些相關的討論、資訊與評價

RESEPI TAKOYAKI

Bahan-bahan (cukup untuk 16 biji takoyaki)
150 gram tepung gandum
25 gram potato starch
1 biji telur
200 ml susu segar
200 ml air
1 sudu teh baking powder
1 sudu teh serbuk pati ikan bilis
1 sudu teh garam
2 batang lidi sate

Cara-cara:
Bancuh semua bahan dan biarkan seketika.
Kobis-cincang halus
Daun bawang-potong
Isi udang/sotong/sosej atau cheese
Bonito flake
Mayonis
Sos kicap
Campuran kicap manis, 1 sudu besar hoisin sos dan seasoning

Cara-cara
1.Panaskan acuan takoyaki.Masukkan sedikit minyak.
2.Bila panas,masukkan adunan tepung sebanyak separuh acuan.Kemudian masukkan udang/sotong.
3.Taburkan daun kobis dan daun bawang.
4.Penuhkan acuan dengan adunan tepung,biar hingga melimpah ruah.
5.Balikkan adunan dengan 2 batang lidi.
6.Letakkan sedikit minyak ke atas takoyaki,sambil terus memusingkan takoyaki dengan lidi sate hingga masak sekata.
7.Masukkan ke dalam pinggan,tuangkan sos,mayonis dan tabur bonito flake ke atasnya.

Kredit Resepi : Faizlinda Yacob
Takoyaki recipe

Ingredients (enough for 16 takoyaki)
150 grams of wheat flour
25 gram potato starch
1 eggs
200 ml of fresh milk
200 ml of water
1 teaspoon of baking powder
1 teaspoon of anchovies powder
1 teaspoon of salt
2 sticks of satay sticks

Ways:
Mix all the ingredients and leave it for a while.
Cabbage-chopped finely
Onion leaves-cut
Shrimp filling / squid / sausage or cheese
Beautiful flake
Mayonnaise
Soy sauce sauce
Sweet kicap mix, 1 big sudu hoisin sos and seasoning

Ways
1. Heat up the takoyaki mold. Put in some oil.
2. When it's hot, insert the flour mix of half mold. Then insert shrimp / squid.
3. Sprinkle cabbage leaves and onion leaves.
4. Fill up the mold with flour mix, let it be abundant.
5. Turn the mix with 2 sticks.
6. Put some oil on the takoyaki, while continuing to spin takoyaki with satay sticks until cooking uniform.
7. Put it on the plate, pour the sauce, mayonnaise and sprinkle the bonito flake on it.

Recipe Credit: Faizlinda YacobTranslated

Resepi : Kuih Kole Kacang | Lama tak makan kuih ni | Kuih tradisional
Nak masak kuih ni memang mengambil masa yang agak lama, tapi memang berbaloi. ^_^
Buku Resepi : https://seminitresepi.my
Untuk english I am Recipe

Resepi kuih koleh kacang

Bahan-bahan A

Santan pekat 500 ml
Secubit garam

Bahan-bahan B

180 gram gula merah
50 gram gula putih
Sedikit garam
150 ml air
2 helai daun pandan

Bahan-bahan C

150 gram tepung kacang hijau
200 ml santan pekat
650 ml air
Secubit garam
1 sudu minyak kelapa
1 helai daun pandan

Cara-cara

Masakkan santan pekat sehingga menjadi tahi minyak kemudian toskan supaya minyak keluar

Masukkan kesemua bahan B ke dalam periuk dan masak sehingg gula cair

Satukan kesemua bahan C kecuali minyak kelapa dan santan ke dalam bekas

Kacau bahan C hingga sebati dan campurkan dengan bahan B

Tapiskan adunan dan masak sehingga pekat.

Masukkan minyak kelapa dan juga daun pandan. Kacau hingga pekat

Masukkan adunan yg sudah masak ke dalam loyang yg telah dilapik plastik

Taburkan tahi minyak ke atas kuih yg telah dimasukkan ke dalam loyang.
Sejukkan dan sedia dihidang
Recipe: Kole Peanut Cake | Haven't eaten this cake for a long time | Traditional
It takes a while to cook this cake, but it's worth it. ^_^
Recipe Book: https://seminitresepi.my
For English @[158932738206889:274:I am Recipe]

Recipe for peanut koleh cakes

Ingredients A

Coconut coconut milk 500 ml
A pinch of salt

B ingredients

180 grams of brown sugar
50 grams of white sugar
A little salt
150 ml of water
2 pieces of pandan leaf

C ingredients

150 grams of green beans flour
200 ml of thick coconut milk
650 ml of water
A pinch of salt
1 teaspoon of coconut oil
1 pieces of pandan leaf

Ways of ways

Cooking thick coconut milk until it becomes oil and then throw it so that the oil comes out

Put all the B ingredients into the pot and cook until the sugar melts

Unite all C ingredients except coconut oil and coconut milk into the container

Stir up C ingredients to mix and mix it with B ingredients

Filter the mix and cook until it's thick.

Insert coconut oil and pandan leaf. Stir up until thick

Insert the mix that has been cooked into the brass that has been covered in plastic

Sprinkle oil on the cakes that have been put into the brass.
Cool down and ready to be servedTranslated

Pelbagai resepi chocolate topping

Resepi Topping Coklat
.
.

RESEPI TOPPING COKLAT 1
Bahan-bahan:
2 sudu marjerin
3 sudu besar susu cair @ air panas
1/2 cwn serbuk koko
4 sudu besar susu pekat

Cara-cara'y:
1.Masak cara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..

RESEPI TOPPING COKLAT 2
Bahan-bahan:
150gram coklat masakan
35gram susu cair
1sudu kecil butter

Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..

RESEPI TOPPING COKLAT 3
Bahan-bahan:
1/2 cawan koko
1/2 cawan susu
1 sudu besar minyak masak

Cara-cara'y:
1. Masak kesemua bahan atas api perlahan
2. Biarkan sebentar & curahkan diatas kek yg tlh sejuk..

RESEPI TOPPING COKLAT 4
Bahan-bahan:
250gram coklat masakan (potong kecil-kecil)
1sudu besar majerin/butter
130ml double cream atau whipping cream
gula halus secukup rasa (optional)

Cara-cara'y:
1.Cairkan coklat secara double-boiler
2.Alihkan dr api, kemudian masukkan majerin, gula dan cream..Kacau sehingga sebati..
3.Curahkan atas kek..

RESEPI TOPPING COKLAT 5
Bahan-bahan:
1/2 bar coklat masakan
2 sudu besar butter
1/2 sudu besar gula halus
Esen vanilla beberapa titik

Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..

RESEPI TOPPING COKLAT 6
Bahan-bahan:
200gram coklat masakan
2 sudu besar susu pekat
6 sudu besar air panas

Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..

RESEPI TOPPING COKLAT 7
CHOCOLATE GANACHE:
450g Coklat - potong kecil
300g Cream - (heavy cream/thick cream/whip cream)

Masukkan ke dlm periuk kecil & masak dgn api kecil sehingga coklat cair.
Sejukkan sedikit sebelum di sapu ke atas kek.

RESEPI TOPPING COKLAT 8
200 gm susu isian sejat
600 gm coklat masakan
1 sb madu atau mentega

Masukkan ke dlm periuk kecil & masak dgn api kecil sehingga coklat cair.
Sejukkan sedikit sebelum di sapu ke atas kek.

RESEPI TOPPING COKLAT 9
300 gm coklat masakan - potong kecil
200 gm UHT whipping cream
1 sb mentega

Panaskan cream hingga mendidih sedikit dan matikan api. Masukkan coklat dan kacau hingga coklat cair dan sebati. Masukkan mentega dan sebatikan

RESEPI TOPPING COKLAT 10
1 sb gelatin
150gm coklat bar - compound
1 biji kuning telur
2 biji putih telur
2 sb gula castor
200 gm whipping cream
caranya
Larutkan 1 sb gelatin dengan sedikit air panas.
Cairkan 150gm coklat bar. Guna kaedah double boiler.
Masukkan 1 biji kuning telur yg dah dipukul, butter 2 sb & gelatin. Gaul sebati. Ketepikan.
Pukul 2 biji putih telur dengan 2 sb gula kastor hingga bertanduk. Campur dlm adunan coklat guna kaedah kaup balik.
Pukul 200 gm whipping cream dan masukkan dalam adunan coklat.
Simpan dalam peti ais selama 2 jam sebelum digunakan

RESEPI TOPPING COKLAT 11
1/2 ketul buttercup
1/2 cwn serbuk koko
1/2 cwn susu pekat

Masak guna kaedah double boiler hingga sebati


DIHARAP RESEPI2 NI DPT MEMBANTU ANDA SEMUA CARA NK BUAT TOPPING COKLAT YE..
;) ;) ;)
Chocolate Topping recipe
.
.

Chocolate Topping Recipe 1
Ingredients:
2 Spoon of margarine
3 tablespoons of liquid milk @ hot water
1/2 wickets of koko powder
4 tablespoons of condensed milk

Face-face ' and:
1. Cooking the way to double boiler
2. Let it be for a while & pour it on a cold cake..

Chocolate Topping Recipe 2
Ingredients:
150 grams of chocolate cooking
35 grams of liquid milk
1 small spoons of butter

Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..

Chocolate Topping Recipe 3
Ingredients:
1/2 cups of koko
1/2 cups of milk
1 tablespoons of cooking oil

Face-face ' and:
1. Cooking all ingredients on slow fire
2. Let it be for a while & pour it on a cold cake..

Chocolate Topping Recipe 4
Ingredients:
250 grams of chocolate cooking (small cut)
1 tablespoons of majerin / butter
130 ml double cream or whipping cream
Fine Sugar Taste (optional)

Face-face ' and:
1. Double Chocolate Double-boiler
2. Move from the fire, then insert majerin, sugar and cream.. Stir it up..
3. Pour on the cake..

Chocolate Topping Recipe 5
Ingredients:
1/2 bar chocolate cooking
2 tablespoons of butter
1/2 tablespoons of fine sugar
Esen Vanilla some points

Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..

Chocolate Topping Recipe 6
Ingredients:
200 grams of chocolate cooking
2 tablespoons of condensed milk
6 tablespoons of hot water

Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..

Chocolate Topping Recipe 7
CHOCOLATE WIN:
450 g chocolate - small cut
300g Cream - (heavy cream/thick cream/whip cream)

Put it in a small pot & cook it with small fire until the chocolate melts.
Cool down a little before being applied to the cake.

Chocolate Topping Recipe 8
200 gm of milk stuffing milk
600 gm of cooking chocolate
1 SB of honey or butter

Put it in a small pot & cook it with small fire until the chocolate melts.
Cool down a little before being applied to the cake.

Chocolate Topping Recipe 9
300 gm chocolate cooking - small cut
200 gm UHT whipping cream
1 SB of butter

Heat up the cream until it boils a little and turn off the fire. Put in the chocolate and stir it up until the chocolate melts and melts. Insert Butter and sebatikan

Chocolate Topping Recipe 10
1 SB of gelatin
150 gm chocolate bar - compound
1 pieces of egg yolk
2 pieces of egg whites
2 SB Castor sugar
200 gm whipping cream
How
Dissolve 1 SB Gelatin with a little hot water.
Cash 150 gm chocolate bar. Use the double boiler method.
Insert 1 Yellow eggs that have been beaten, Butter 2 SB & Gelatin. Gaul. Put aside.
At 2 EGG WHITES WITH 2 SB of sugar castor to the horned. Mix in the chocolate mix using you method.
At 200 gm whipping cream and put it in the chocolate mix.
Keep it in the fridge for 2 hours before it's used

Chocolate Topping Recipe 11
1/2 piece buttercup
1/2 wickets of koko powder
1/2 wickets of condensed milk

Cooking using double boiler method to mix


Hope this pictures can help you all the way to make chocolate topping..
;) ;) ;)Translated

แจกสูตรและวิธีทำ "หมูทอดสูตรเจ๊จง" หมูทอดนุ่มๆ หอมๆ รสกลมกล่อม แป้งบาง กรอบอร่อย พร้อมสูตรน้ำจิ้มแจ่วแซ่บๆ เมนูหมูทอดเงินล้านที่ทุกๆคนสามารถทำตามได้ง่ายๆ สอนละเอียดทุกขั้นตอน จะทำกินเองในบ้านหรือจะทำขายประกอบอาชีพก็ได้ และเคล็ดลับสำคัญที่จะช่วยทำให้หมูทอดสูตรเจ้จง กรอบอร่อย ก็นี่เลยครับ "แป้งทอดกรอบ ครัววังทิพย์" ช่วยให้ทุกเมนูทอดกรอบอร่อยได้ดั่งใจเลยครับ

*******************
สอบถามข้อมูลเพิ่มเติมได้ที่ R.S.domestic trading,LTD
Line ID : kwt-sell
e-mail : kruawungthip@hotmail.com
*******************

ส่วนผสม
- เนื้อหมู (สะโพก, สามชั้น) 1,500 กรัม
- แป้งทอดกรอบ "ครัววังทิพย์"
- น้ำเปล่า
- กระเทียม 30 กรัม
- พริกไทย 1/2 ช้อนโต๊ะ
- เกลือ 2/3 ช้อนชา
- ซอสหอยนางรม 1 1/2 ช้อนโต๊ะ
- น้ำปลา 1 1/2 ช้อนโต๊ะ
- ซีอิ้วขาว 1/2 ช้อนโต๊ะ
- น้ำตาลทราย 2/3 ช้อนโต๊ะ
- น้ำตาลปี๊บ 2/3 ช้อนโต๊ะ
- ผงปรุงรส 2/3 ช้อนโต๊ะ
- แป้งมัน 1 1/2 ช้อนโต๊ะ
- นมสด(จืด) 150 ml.
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ingredient/recipe
- Pork 1,500 grams
- ”Kruawangthip” tempura batter mix flour
- water
- 30 g. garlic
- 1/2 tbsp. pepper
- 2/3 tsp. salt
- 1 1/2 tbsp. oyster sauce
- 1 1/2 tbsp. fish sauce
- 1/2 tbsp. light soy sauce
- 2/3 tbsp. sugar
- 2/3 tbsp. palm sugar
- 2/3 tbsp. all in one seasoning pork flavor
- 1 1/2 tbsp. tapioca flour
- milk 150 ml.
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สูตรและเมนูอื่นของผม
https://www.youtube.com/channel/UC4ffck2VmDdcinC4MaZw-gg?sub_confirmation=1
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เชิญพูดคุย เสนอแนะร่วมกับเราได้ที่ https://www.facebook.com/กินได้อร่อยด้วย-1678513078861450/
-----------------------------------------------------
ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
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#หมูทอดเจ๊จง
#แป้งทอดกรอบครัววังทิพย์
#น้ำจิ้มแจ่ว
#TempuraBatterMixFlour
#ข้าวเหนียวหมูทอด
#หมูทอดตลาดนัด

パイシートを使った簡単レシピ♪しっとり濃厚バタースコッチシナモンパイをご紹介します！
芳醇な香り漂うこってりソースとシナモン、そして生クリームのハーモニーが絶妙です。
3層の食感も楽しめます♪ぜひお家で作ってみてください。

バタースコッチシナモンパイ
直径18cmタルト型 1台分

材料：
■フィリング
三温糖 50g
水 大さじ1
無塩バター（角切り） 50g
牛乳 200ml
生クリーム 100ml
卵黄 3個
コーンスターチ 大さじ2
シナモン 小さじ1

■ホイップクリーム
生クリーム 150ml
砂糖 大さじ1

20×20cmの冷凍パイシート（解凍する） 1枚

作り方：
1.オーブンは200℃に予熱しておく。
2.台に打ち粉を振り、パイシートをめん棒で伸ばして型に入れ、はみ出た部分は切り取る。底面にフォークで数カ所穴をあけ、クッキングシートを被せて重石をのせ、200℃で10分焼く。
3.フィリングを作る。生クリームと牛乳は合わせて500Wの電子レンジで1-2分ほど加熱する。
4.小鍋に三温糖、水を入れて中火にかけ、かき回さずにそのまま加熱する。泡が大きく膨らむようになったら弱火にし、バターを加えてゴムベラで溶かし混ぜる。
5.(3)を2回に分けて加え、その都度泡立て器で混ぜる。中火にし、ふつふつとしてきたら火からおろす。
6.ボウルに卵黄、コーンスターチ、シナモンを加えて泡立て器で混ぜる。(5)の半量を加えて混ぜ合わせ、鍋に戻し入れて混ぜる。
7.再び中火にかけ、ゴムベラで底からしっかりかき混ぜ、とろみが付いたら火からおろす。
8.(2)の型にフィリングを流し入れて平らにならし、粗熱が取れたら冷蔵庫で2時間ほど冷やす。
9.ホイップクリームを作る。ボウルに生クリーム、砂糖をを入れ、ハンドミキサーでツノが立つまで泡立てる。
10.(8)にホイップクリームをのせて平らにならし、お好みの大きさに切り分けたら、完成！

===

Here is what you'll need!

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Butterscotch Pie
Servings: 6

INGREDIENTS

1 20 x 20 cm frozen pie sheet (thaw)

■ Filling
50 grams Brown sugar
1 tbsp Water
50g Unsalted butter (cut in squares)
200 ml Milk
100 ml Heavy cream
3 Egg Yolks
2 tbsp Cornstarch
1 tsp Cinnamon

■ Whipped cream
150ml Heavy cream
1 tbsp Sugar

PREPARATION
1. Preheat the oven to 200°C.
2. Sprinkle flour on the table, stretch the pie sheet with a rolling pin, put it in a mold, and cut off the extra dough. Make a few holes on the bottom with a fork, cover it with a cooking sheet and put weights on it, bake at 200°C for 10 minutes.
3. Make the filling. Heat the heavy cream and milk together in a 500W microwave oven for 1-2 minutes.
4. Place the brown sugar and water in a small pan, heat over medium heat without stirring. When the bubbles start to swell, reduce the heat to low, add the butter and use a rubber spatula to mix.
5. Add (3) in two portions and mix with a whisk each time. Set to medium heat and remove from heat when it becomes soft and fluffy.
6. In a bowl mix the egg yolks, cornstarch and cinnamon and mix with a whisk. Add half of (5) and mix, put it back in the pan and mix.
7. Reheat over medium heat, stir thoroughly with a rubber spatula. Remove from heat when thickened.
8. Pour the filling into the mold of (2) and level it. Once it has cooled place it in the refrigerator to chill for 2 hours.
9. Make the whipped cream. Put heavy cream and sugar in a bowl and whisk with a hand mixer until it has peaks.
10. Put whipped cream on (8), level it, and cut it to the desired size, and you're done!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

We made an aspic jelly filled with plenty of kiwi fruit! This is a refreshing jelly dessert filled with kiwi fruit, which we heated to the texture of a soft compote. This turned out to be an enjoyable dessert with cute kiwi fruit cross-sections.

*Recipe* (5.5 x 27 x 4 cm high pound cake mold, which should hold about 600 ml of water)

1. Peal the kiwi fruit and slice vertically into 4 equal pieces.
2. Add 200 ml of your favorite fruit juice and 25 grams of sugar to a heatproof bowl and heat in a 600 w microwave for 2 and a half minutes to melt the sugar.
3. Mix in the sliced kiwi fruit (Step 1) and heat in the microwave for 1 minute. (When we heated the kiwi fruit for 1 and a half minutes, it became partially discolored)
4. Remove the kiwi fruit. Sprinkle in and mix 1 teaspoon of agar powder (2.5 grams) to the juice mixture.
5. Heat the juice mixture in the microwave for about 1 minute after it starts to boil. We heated the mixture for about 3 minutes.
6. Stir the mixture and then add 50 ml of room temperature fruit juice.
7. If concerned about seeds, strain the liquid. Let the mixture cool.
8. Lay plastic wrap in the mold. Pack the kiwi fruit (Step 4) into the mold.
9. Add in the juice mixture (Step 7) and chill.
10. Gently remove the aspic from the mold, and gently slice. It's really beautiful, isn't it?

We originally tried to make this with a gelatin-juice mixture (fruit juice and 5% powdered gelatin) but the powerful enzymes from the kiwi fruit prevented the gelatin from setting, so we failed on our try! We tried again using agar instead as per cooking theory.

This was the first time we heated powdered agar in the microwave instead of using a pan, but we had no problems heating it through.

Even so, enzymes sure are powerful! They breakdown proteins very well. Our first experiment failed, but it sure was fun!

キウイフルーツをいっぱい詰め込んだアスピック作りました。加熱しコンポートっぽく、少し柔らかくなったキウイフルーツを型いっぱいに入れた涼やかなゼリー寄せです。かわいいキウイフルーツの断面を楽しめるデザートになりました。

*レシピ*（5.5✕27✕h4センチのパウンド型・満水量 600ml程）
１．キウイフルーツの皮をむき、縦方向に4等分する。
２．耐熱ボウルにお好みのフルーツジュース 200mlと砂糖 25gを入れ、600wの電子レンジで2分30秒ほど加熱し砂糖を溶かす。
３．１を入れざっと混ぜ、電子レンジで1分加熱する。（1分30秒加熱したらグリーンのキュウイフルーツが一部変色してしまいました）
４．キウイフルーツを取り出し、粉寒天 小さじ 1（2.5g）を振り入れ混ぜる。
５．電子レンジで加熱する。沸騰してから1分程度加熱する。全部で3分程度加熱ました。
６．ひと混ぜしてから常温のフルーツジュース 50mlを入れ混ぜる。
７．種などが気になるようなら濾す。粗熱を取る。
８．型にラップを敷き込み、４のキウイフルーツを詰める。
８．７を流し込み、冷やす。
９．そっと取り出し、そっと切り分ける。きれいだな。

最初はゼラチンゼリー液（フルーツジュースに対して５％の割合の粉ゼラチン）で作ろうとしたのですが、加熱したにもかかわらず、大量のキウイフルーツの酵素にゼラチンが負けてしまい固まらず失敗！セオリー通り粉寒天で作り直しました。
粉寒天を鍋ではなく電子レンジで加熱して作ることを初めて試みましたが、きちんと加熱すればできましたよ。
それにしても、酵素強い。タンパク質を溶かすんだね。実験みたいで一度は失敗したけど楽しかったです。

#ゼスプリ #キウイ #ゼリーテリーヌ #寒天 #zespri #kiwifruit #aspic #ASMR