關於 easy butter roll recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

My Raya won’t be complete without chocolate chip cookies. It’s kind of like our kuih Raya staple. 🍪🍪🍪

I tried making this chocolate chip cookies by Modern Honey the other day, and it was a success (probably have to make smaller for Raya - this was just for testing hehe). I used Buttercup for this recipe as it gives a buttery aroma and great quality baked goods at affordable price. These cookies are crispy at the edges, chewy in the middle, and exploding with chocolate! Best part is, it’s SO easy to make.

Ingredients:

1 cup cold Buttercup, cut into cubes
1 cup brown sugar
1/2 cup + 2 tbsp sugar
2 large eggs
2 tsp vanilla essence
2 3/4 cups all-purpose flour
1 tsp cornstarch
3/4 tsp baking soda
2 cups chocolate chips

Steps:
1. Preheat oven to 200 degree Celsius.
2. Cream butter, brown sugar and sugar until light and fluffy.
3. Add eggs and vanilla, and mix. Then add in the flour, cornstarch and baking soda. Mix until combined.
4. Fold in the chocolate chips.
5. Line baking sheets with baking paper. Roll the dough into balls and place them onto the baking sheets (I just use ice-cream scoop tho).
6. Bake for 9-12 minutes and let them rest for 5 minutes to set before transferring to wire rack to cool completely.

Happy baking!

#raya #bakewithButtercup #FiestaRayaButtercup #Buttercup #PeraduanButtercup #hariraya #raya2021
#homebaked #homemadewithlove #izareviews #partipost @partipost_my

乳酪棒
食谱参考 ：每天都是饼干日
（约做50条）

材料;
低筋粉 125克
乳酪粉 15克
糖粉 50克
盐 0.5克
蛋黄 1颗
无盐奶油 60克 (软化于温室）

做法 ：
1。 充分搅拌置于温室软化的奶油，再加入糖粉和盐。加入蛋黄，稍微搅拌一下 。
2。 加入过筛后的低筋粉和乳酪粉，用刮刀搅拌成面团后，放入冰箱约45分钟或至可以杆成面皮的硬度。
3。 把面团放入朔胶袋，擀成0.2 - 0.3公分的厚度，然后用刀子或模刀切成长7公分，宽1.5公分的长方形。
4。 把面皮排放在烤盘上，盖上文字图样。 最后放入已预热烤箱170 - 175度烤约8-10分钟

Cheese Stick
Recipe adapted from ：每天都是饼干日
（Yield about 50 sticks）

Ingredients :
Cake flour 125g
Cheese powder 15g
Icing sugar 50g
Salt 0.5g
Egg yolk 1
Unsalted butter 60g (soften at room temperature)

Method :
1. Beat the softened butter until light and fluffy, then add in icing sugar and salt. Add in egg yolk and mix well.

2. Add in sifted cake flour and cheese powder, use scraper to form a smooth dough. Chill in the fridge for about 45 minutes or until it becomes easy to roll the dough.

3. Put the dough into a plastic bag, roll it with a rolling pin until about 0.2 - 0.3cm thick. Then cut the dough with a knife or cutter into 7cm x 1.5cm rectangulars.
4. Arrange the cheese stick on the baking tray, print them with the alphabet chop. Bake in a preheated oven at 170°C - 175°C for about 8 - 10 minutes.

情人節將至，特意將九月時分享的松露朱古力食譜再次分享，有興趣的朋友可以一試！

松露朱古力成份主要是朱古力和淡忌廉，所以最好選用優質朱古力哦~

朱古力食譜 (三) --- 手作松露朱古力
Chocolate recipes (3) -- Handmade chocolate truffles

若想給朋友準備一份特别的禮物, 為什麼不給他送上自己親手製作的松露朱古力？ 松露朱古力質地柔軟、香濃幼滑、入口即溶, 一般只在高級朱古力店有售, 價格更不便宜. 但你知道, 只要你不怕被朱古力弄污一雙玉手, 它其實是很容易做的嗎？ 松露朱古力是甘納許(ganache)的一種, 最普遍的製法, 就是混合朱古力與淡忌廉(有時會加入牛油增加幼滑口感), 加味, 雪硬後搓成小球再沾上裝飾. 很簡單吧. 我們開始喔～

If you are looking for an unique gift for friends on a special occasion, why not surprise them with homemade chocolate truffles that are made with your own two hands? Truffles! Those treats that are smooth, silky, and melt-in-your-mouth! Those that are usually sold in high end chocolate stores at an unreasonably high price! But do you know that they are actually quite simple and fun to make? Well...yes, fun, if you don’t mind getting your hands dirty and full of chocolate smell... To make truffles, all you need is to create a ganache by combining chocolate and cream (and sometimes butter for a smoother mouthfeel), stir in optional flavorings, pop it into the fridge to let it firm up, shape it into balls, then roll the balls in cocoa powder or other garnishes. It’s just that easy so let’s get started!

EC的基本松露朱古力配方口訣是“1-2-10”, 意思是一份淡忌廉、兩份黑朱古力, 和10%朱古力重量的淡牛油. 例如75 g淡忌廉、150 g黑朱古力、15 g淡牛油或5安士淡忌廉、10安士黑朱古力、1安士淡牛油等. 有了這個容易記的公式, 你可以按需要做不同份量的松露朱古力了. 因為家中有小朋友, 所以EC的甜品甚少用酒. 今天介紹給大家是不含酒精成份的香橙味松露朱古力, 愛酒的可用君度橙酒代替橙油, 邊加邊試味至滿意為止！

My basic truffles formula is “1-2-10”, which translates to one part whipping cream, two parts dark chocolate, and unsalted butter that is 10% of the chocolate by weight. For instance, 75 g whipping cream, 150 g dark chocolate, 15 g unsalted butter or 5 oz. whipping cream, 10 oz. dark chocolate,1 oz unsalted butter. Once you remember this formula, you may make truffles in any quantity you wish. I usually exclude liqueur in my desserts as I have two young kids. You may replace orange oil with Cointreau for this recipe if you prefer. Just add and taste until you are happy with the flavor.

香橙松露朱古力 -- 無酒配方 (約22粒份量)
Non alcoholic orange dark chocolate truffles
(makes about 22)

材料 Ingredients:

優質黑朱古力(切細) Good quality dark chocolate, chopped 227 g
淡忌廉 Whipping cream 113 g
淡牛油 (切細) Unsalted butter, cut into small pieces 23 g
橙油 Orange oil 1 tsp
無糖可可粉、糖粉或其他裝飾 Unsweetened cocoa powder, powdered sugar, or coating of your choice

做法 Directions

1. 用磅量好材料. 朱古力(如用大磚)及牛油切碎備用
Weigh your ingredients, chop chocolate (if using the block type) and cut butter into small pieces and set aside.

2. 用微波爐將淡忌廉加熱至微滾(我家微波爐約需四十秒. 請自行調節時間. 用小鍋煮亦可). 將淡忌廉倒入朱古力碗中, 靜置兩分鐘待朱古力溶化
In a microwave-safe bowl, microwave whipping cream on high until it begins to bubble, about 30 to 40 seconds. Pour hot cream over chocolate pieces and let stand for 2 minutes until chocolate is melted.

3. 以橡皮刮刀拌勻淡忌廉及朱古力. 從中心點開始打小圈攪拌, 慢慢將淡忌廉及朱古力拌勻, 再將攪拌範圍向外擴大, 直至將所有淡忌廉融入朱古力. 若朱古力混合物尚有顆粒, 可將碗放入微波爐以中火(50%火力)每次加熱十五秒再攪拌, 直至朱古力完全溶掉
With a rubber spatula, gently stir cream and chocolate together in small circles. Begin at the center and work your way out in larger concentric circles. If you see chunks of chocolate, microwave the mixture on medium power in 15 second intervals then mix until chocolate is completely melted.

4. 加入牛油拌至順滑有光澤. 最後加入橙油拌勻. 基本甘納許(ganache)已完成
When mixture is smooth, stir in butter until shiny and smooth. Then stir in orange oil and mix well. This chocolate mixture is called a ganache.

用保鮮紙蓋着朱古力混合物表面, 放入雪櫃冷藏至凝固及半硬的狀態, 約2-3小時
Cover the mixture with plastic wrap and refrigerate until it is somewhat firm and scoopable, 2 to 3 hours.

5. 用小型雪糕勺或兩只湯匙將混合物舀出成為朱古力球, 放在墊了牛油紙的烤盤上. 再將朱古力球逐顆放在掌心快手滾圓. 朱古力的軟硬度是關鍵, 太軟會黏手(要放雪櫃再雪十分鐘), 太硬則難以搓成圓球(可放置室温五分鐘). 滾圓過程完成後, 若朱古力已開始變軟可先置雪櫃十分鐘.
***朱古力是會越搓越黏手的, 因手心的熱力會令朱古力溶化, 可以將手用凍水沖洗抹乾後才開始操作. EC不建議雙手沾可可粉防黏, 加入太多可可粉會影响朱古力本身的味道. EC寧可雙手多冲幾次凍水及花多點時間把朱古力放回雪櫃降温!
With a small ice-cream scoop or two spoons, spoon mixture onto a baking sheet lined with parchment paper. Roll mixture quickly into balls. Return truffles to the fridge again for 10 more minutes to let them firm up if they become too soft after you finish rolling. It is crucial to shape mixture when it is at the right consistency. Pop it back to the fridge for 10 minutes if it is too sticky and let it sit in room temperature for 5 minutes if it is too hard to shape. It takes me several times to shape the balls perfectly round as they will melt in your hand when you roll them. To avoid chocolate melting too fast, wash your hands with cold water and pat dry before operating. I don’t recommend coating hands in cocoa powder prior to rolling chocolate as adding too much cocoa powder will interfere with the chocolate’s genuine taste. I’d rather wash my hands more often and transfer chocolate in and out from the fridge.

6. 將裝飾(如無糖可可粉、糖粉、果仁碎、椰絲等)倒在小碟或碗中, 先把朱古力放在掌心搓幾秒, 再把朱古力均勻沾上一層薄薄的裝飾, 然後放入密實合置雪櫃下格保存. 食用時將松露朱古力從雪櫃取出, 放置室温約十五至二十分鐘後可供食用
Place coatings (sifted cocoa powder, powdered sugar, toasted nuts, shredded coconut, and etc) in shallow plates or bowls. Roll truffle in your hands for a few seconds to soften it, then roll it in coating. Keep truffles in an airtight container and store them in the fridge. Let stand at room temperature for 15 to 20 minutes before serving.

註：
由於松露朱古力的主要成份是朱古力, 所以朱古力的品質直接決定了成品的味道. EC會建議大家使用能力範圍負擔得起的優質朱古力. EC用Lindt Piccoli 苦甜調温朱古力
Try using the best dark chocolate you can afford. Premium chocolate gives the best taste. I use Lindt Piccoli bittersweet couverture chocolate.

(圖片上至下)六款不同裝飾的手作松露朱古力 ：無糖可可粉, 白朱古力碎, 好立克粉, 糖粉, 旺旺雪餅碎, 烤香腰果碎
Shown in picture: Handmade chocolate truffles in six different coatings: unsweetened cocoa powder, shaved white chocolate, Holick powder, powdered sugar, crushed rice crackers, roasted cashew pieces.

Recipe adapted from this video tutorial:
https://www.youtube.com/watch?v=4YlD7vz0HOo

夏休み真っ只中。おうちで遊びながら　おやつも食べられちゃう　よくばりな釣りゲームを作ってみました。材料は100均で揃えることができるのでお財布にやさしい！夏祭り中止の所も多い昨今、お家でお祭り気分も味わってください。
*レシピ*（お魚 70ぴき分）
１．室温に戻した 無塩バター 20gを混ぜる。
２．砂糖 35gを入れ混ぜる。
３．卵黄1個分も入れ混ぜる。
４．バニラエッセンスも入れ混ぜる。
５．薄力粉 90g、コーンスターチ 10g、アーモンドパウダー 20gを合わせてフルイ入れます。
６．ひとまとまりにし（まとまりにくい時は牛乳 5gを加える）ラップをし冷蔵庫で30分以上休ませる。
７．（6）を3ミリの厚さに伸ばし、お好みの型で抜く。（小さなお魚型は『クラシエ おえかきグミランド』の型、他の型も以前、100均で購入したものです。）
８．180度に予熱したオーブンで10分焼く。13分焼いたら焼きすぎました。
９．でけた。
これ意外と楽しい。竿とマグネット付きお魚は100円ショップ キャンドゥで買いました。

We are in the middle of summer vacation.
I made a fishing game that allows you to have a snack while playing at home. The materials can be found in 100-yen stores, so it's easy on the wallet! This is a great way to enjoy the summer festival at home, as many festivals have been cancelled.
* Recipe * (70 fish)
1.Mix 20g of room temperature unsalted butter.
2.Mix in 35g of sugar.
3.Mix in 1 egg yolk.
4.Mix in the vanilla extract.
5.Combine 90g of cake flour, 10g of cornstarch and 20g of almond powder and sift in.
6.Put the dough together (add 5g of milk if it is difficult to put together), wrap it and let it rest in the refrigerator for at least 30 minutes.
7.Roll out (6) to a thickness of 3 mm and cut out with your favorite mold. ( The small fish mold is from "Kracie Oekaki Gummi Land", and the other molds were purchased at a 100-yen store. )
8.Bake in an oven preheated to 180 ℃ for 10 minutes. After baking for 13 minutes, it was overcooked.
9.It's done.
This is surprisingly fun. I bought a fish with a rod and a magnet at the 100-yen shop Can Do.

#猫の恩返し #おさかなクッキー #釣り

You can make it as soon as you think of it. You don't even need an oven to make this banana cake, and it's ready in 15 minutes. Serve with whipped cream or ice cream if you have it!
*Recipe* (for one 13✖️18cm pan)
1.Cut two bananas in half lengthwise.
2.Mash one of (1) in a bowl.
3.Mix together 100g of pancake mix, 1 egg, 45g of milk, and 15g of vegetable oil.
4.Butter an egg roll pan.
5.Spread baking paper.
6.Melt 10g of unsalted butter over medium heat.
7.Sprinkle 10g of granulated sugar all over.
8.When the granulated sugar is slightly melted, turn the heat down to very low and line up the bananas from (1) .
9.Pour in (3).
10.Cover with a lid and bake for 12 to 3 minutes.
11.When the surface is almost dry, it is time to turn over. You can turn off the heat and continue cooking.
12.Turn it over and bake for about 5 minutes.
13.Done.
It's great with whipped cream or ice cream! It's easy, and you can make it with what you have at home. This banana cake is good enough!

思い立ったらすぐできる。オーブン入らずで、15分もあればできちゃうバナナケーキの作り方です。生クリームやアイスクリームがあったら添えてみて！

*レシピ*（13✖️18㎝のフライパン 1個分）
１．バナナ 2本は縦半分に切る。
２．ボウルで（1）のうち一つを潰す。
３．ホットケーキミックス 100g、卵 1個、牛乳 45g、サラダ油 15gを入れ混ぜる。
４．卵焼き器にバターを塗る。
５．オーブンペーパーを敷く。
６．中火にかけ、無塩バター 10gを溶かす。
７．グラニュー糖 10gを全体にふる。
８．少しグラニュー糖が溶けたら、極弱火にして（1）のバナナを並べる。
９．（3）を流し入れる。
１０．蓋をして12〜3分焼く。
１１．あらかた表面が乾いたら裏返すタイミングです。一旦火を消して作業してもOK。
１２．裏返したら5分程度焼く。
１３．でけた。
生クリームやアイスクリームと一緒に食べると最高や！簡単だし家にあるものでできるし、バナナケーキはもうこれでいいじゃん！って気分になるね。

#bananacake #easyrecipe #nooven #玉子焼き器 #エッグロースター

@PHOLFOODMAFIA
Pholfoodmafia+ 30 May 2021 2021
รายการพลพรรคนักปรุง 30 พฤษภาคม 2564 สอนทำอาหาร

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River Prawn Roll
Inspired by lobster rolls, many recipes follow Maine style with mayonnaise as the main ingredient. This recipe, chef yeast, go for Connecticut butter and spice style to bring out the flavour of juicy river prawn. Recipes is on the website https://bit.ly/3yPmmd2

#pholfoodmafianetwork #pholfoodmafia #lobsterrolls #ลอปสเตอร์โรล #แจกสูตร

For English recipes, please go to the respective video's description on the link below
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Pholfoodmafia+ 30 May 2021
รายการพลพรรคนักปรุง 30 พฤษภาคม 2564 สอนทำอาหาร

พาสต้าครีมชีสเบคอน
Bacon and Cream Cheese Pasta
https://youtu.be/Z-0GxhZd3pc

กุ้งแม่น้ำโรล River Prawn Roll
https://youtu.be/RU9J8we2Rkc

ปั้นขลิบ Thai Fish Puff
https://youtu.be/ZygppxDJBUo

เค้กชิฟฟ่อนใบเตยหน้ามะพร้าวอ่อน
Pandan Chiffon with Coconut Topping
https://youtu.be/YhvL3C3pl6Y

Thank you for watching!

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