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在1 cup milk to grams這個產品中，有11篇Facebook貼文，粉絲數超過7萬的網紅Resepi Mutiara HATI，也在其Facebook貼文中提到， Assalamualaikum. Saya kembali lagi..ikhlas berkongsi resepi Puding Trifle.. Boleh lihat facebook saya Zaky Mat Ali untuk banyak lagi resepi sedap d...
　同時也有26部Youtube影片，追蹤數超過60萬的網紅Tasty Japan，也在其Youtube影片中提到，寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します！ 体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫ かぼちゃと生姜のスープ 4人分 材料： ココナッツオイル 大さじ1 玉ねぎ（粗みじん切り） 1個 塩 小さじ2 にんにく（...

1 cup milk to grams 在 Resepi Mutiara HATI Facebook 的最佳解答

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-11-02 13:45:31 有 4 人按讚
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Assalamualaikum. Saya kembali lagi..ikhlas berkongsi resepi Puding Trifle..

Boleh lihat facebook saya Zaky Mat Ali untuk banyak lagi resepi sedap dan mudah.

Lapisan 1

Kek Swiss roll dipotong dan susun dalam bekas

Lapisan 2
1 cawan rata tepung kastad
1/2 cawan gula
1 tin susu cair
1 tin air (sukat guna tin susu cair)
1 tin buah koktel (asingkan buah dan jus)

CARA-CARA:
Satukan semua bahan, kacau hingga kastad sebati dan gula hancur.Kemudian masak atas api yang kecil hingga pekat. Curahkan adunan kastad ke atas lapisan kek. Tabur buah koktel.

Lapisan 3
10 gram Serbuk Agar- Agar
1.2 Liter Air
3/4 Cawan Gula
3-4 titis Pewarna Merah

CARA- CARA:
Satukan semua bahan. Masak atas api hingga Agar- Agar dan Gula hancur.Curahkan ke atas adunan kastad. Simpan dalam peti sejuk sebelum makan.
Peace be upon you. I'm back again.. sincerely sharing the recipe for Trifle Pudding..

Can check out my facebook Zaky Mat Ali for more delicious and simple recipes.

Layer 1

Swiss roll cake cut and arranged in container

Layer 2
1 cups of flat castle flour
1/2 cup of sugar
1 cans of liquid milk
1 cans of water (size using liquid milk tin)
1 cans of cocktails (separate fruits and juice)

WAYS:
Unite all ingredients, stir it until the castle is mixed and the sugar crushed. Then cook on a small to thick fire. Pour the castle mix on the cake layer. Sprinkle cocktails.

Layer 3
10 grams of Jelly Powder
1.2 Liter of Water
3/4 Cups of Sugar
3-4 drops of Red Dye

WAYS:
Unite all ingredients. Cooking on fire until Agar-Agar and Sugar crushed. Pour it on the castle mix. Keep it in the fridge before eating.Translated

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1 cup milk to grams 在 Resepi Mutiara HATI Facebook 的精選貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-10-20 14:00:43 有 9 人按讚
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Rendang Udang Galah

Salam semua.... Lepas masuk tahun 2015 makin merundum kerajinan cik kuali utk memasak...Lama betul cik kuali tak update....Resepi terakhir cik kuali update bulan Nov 2014.....Sorry semua...Harap lepas ni kerajinan utk memasak & kongsi resepi ngn uolls makin bertambah....Hari ni cik kuali nak share resepi yg mungkin jarang-jarang kita masak tapi sedap bila makan sekali sekala....Biasanya rendang kita guna ayam, daging & kerang, kali ini cik kuali guna udang.... Kebetulan pulak Encik D memancing udang minggu lepas, hasil tangkapan pulak sgt meriah...terus cik kuali rajin nak cuba masak rendang udang...

Bahan-bahannya:-

700grm udang galah (nak guna udang lain pun boleh) - dibersihkan
2 helai daun kunyit (jika daun besar guna 1 helai pun ok) - dihiris halus

4 helai daun limau purut

2 keping asam keping / asam gelugor
4 sudu besar kerisik
Santan (1 biji kelapa akan dapat lebih kurang 1 setengah cawan santan)
4 sudu besar cili kisar / cili boh (jika ingin pedas boleh tambah lagi)
Garam & gula secukupnya

Bahan kisar

2 biji bawang besar
3 ulas bawang putih
5 ulas bawang merah
4 batang serai
1 inci kunyit hidup (cik kuali guna serbuk kunyit)
3 inci halia
1 inci lengkuas

Cara Membuatnya:-

Udang dibersihkan. Cik kuali guntingkan sedikit muncung depannya & dicuci bersih. Ketepikan seketika udang.

Kisarkan semua bahan-bahan kisar hingga halus.

Panaskan minyak dalam kuali . Tumiskan bahan-bahan yang telah dikisar & cili boh hingga naik bau / pecah minyak.

Tambahkan santan, asam keping, daun limau purut, kerisik, garam & gula secukup rasa. Masakkan kesemuanya dengan api sederhana.
Bila sudah mendidih masukkan udang. Kacau hingga sebati semuanya. Akhir sekali taburkan hirisan daun kunyit.

Rasa & masak hingga kuah agak pekat. Cik kuali suka berkuah sedikit tidak terlalu pekat sangat. Terpulang pada kehendak masing-masing.
Jika ok, padamkan api & hidangkan
Lobster Rendang

Greetings everyone.... After entering 2015 I'm going to have a lot of crafts to cook... It's been a long time since I didn't update.... The last recipe of Miss Wok will update on November 2014..... Sorry everyone... This is the craft to cook & share the recipe with you all is increasing.... Today miss wok wants to share the recipe that we can rarely cook but it's delicious when we eat once in a while.... Usually rendang we use chicken, meat & clams, this time miss Wok using shrimp.... Coincidentally Mr. D fishing shrimp last week, the catch was very festive... immediately miss wok wanted to try to cook shrimp rendang...

The ingredients :-

700 grams of lobster (can use other shrimps too) - cleaned
2 pieces of turmeric leaves (if a large leaf uses 1 pieces, it's okay) - smooth sliced

4 pieces of purut lime leaves

2 pieces of sour pieces / asam gelugor
4 tablespoons of kerisik
Coconut milk (1 coconut milk will get about 1 and a half cup of coconut milk)
4 tablespoons of grind chili / chili (if you want to be spicy you can add more)
Salt & sugar is enough

Grind ingredients

2 big onions
3 review of garlic
5 review of red onion
4 sticks of lemongrass
1 inches of turmeric life (miss wok uses turmeric powder)
3 inches of ginger
1 inches of galangal

How to Make it :-

Shrimp cleaned. Miss wok scissors some front pout & cleaned. Put aside shrimp for a while.

Blend all the ingredients to smooth.

Heat up the oil in the pan. Stir-fry the ingredients that have been blended & chili until the smell / oil breaks.

Add coconut milk, sour pieces, lime leaves, kerisik, salt & sugar taste. Cook everything with a simple fire.
When it's boiling, put in shrimp. Stir it all up. Finally spread a slice of turmeric leaves.

Taste & cook until the gravy is quite thick. Miss wok loves broth a little not too thick. It's up to each other's will.
If ok, extinguish the fire & serveTranslated

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1 cup milk to grams 在 N.O.C - Night Owl Cinematics Facebook 的最佳解答

N.O.C - Night Owl Cinematics By N.O.C - Night Owl Cinematics

2020-09-30 18:07:49 有 37 人按讚
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Which team are you on? Aiken, Nina or Aurelia? Here are 3 simple ways you can level up your Ramyun at home if you’re too lazy to leave home or wait for delivery!

Shin Ramyun- $4.35/pack
Army Stew Ramyun- $5.95/pack
Bokkeum Kimchi Dried- $5.95/pack

ARMY STEW RECIPE

You will need:
2 Packet of Army Stew
100 grams firm tofu
Spam
Sausage
200 grams shiitake mushrooms
200 grams enoki mushrooms
150 grams Korean rice cake
Green onion
Cheese
Egg

STEP 1
Create a broth by adding Army Stew Ramyun seasoning and a vegetable satchet to boiling water.
Add in Korean chilli paste.

STEP 2
Once that is stirred through slowly, add tofu, kimchi, mushroom, sausage, spam and rice cake. Place the lid on and simmer for a few minutes.

STEP 3
Once the ingredients are cooked, place the noodles in and simmer again for 3 minutes.

STEP 4
Add green onion, cheese and crack an egg!

CARBONARA STIR FRIED SHIN RAMYUN RECIPE

You will need:
Shin Ramyun 1 bag
1 Cup of Whipped Cream
½ Cup of Milk
1 Teaspoon of Shin Ramyun Soup Base
Bacon 3 strips
Mushroom 5 pieces
3½ oz of Broccoli
Onion ½
1 Teaspoon of Garlic
2 Teaspoons of Parmesan Cheese
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
Young Leaves 10g

STEP 1
Stir-fry garlic, onion and bacon in an oiled pan.

STEP 2
Add whipped cream, milk, and Shin Ramyun soup base into the pan.

STEP 3
Boil Shin Ramyun noodle for 2 minutes and drain the noodles.

STEP 4
Add the boiled-noodle, salt, black pepper, parmesan cheese, and broccoli into the pan.

STEP 5
Put noodles on a plate, and top with young leaves

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1 cup milk to grams 在 Tasty Japan Youtube 的精選貼文

Tasty Japan By Tasty Japan

2020-12-07 16:00:00 有 6,600 人看過 有 195 人喜歡
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寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します！
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫

かぼちゃと生姜のスープ
4人分

材料：
ココナッツオイル　大さじ1
玉ねぎ（粗みじん切り）　1個
塩　小さじ2　
にんにく（みじん切り）4片
すりおろし生姜　1片分（7cm）
ハラペーニョ（種を取ってみじん切り）　1個
シラチャーソース　小さじ2
かぼちゃピューレ　850g
野菜スープ　600ml
ココナッツミルク　380g　
ライム果汁　1個
ライムの皮　1個分
ココナッツクリーム（冷やしておく）　380g
コリアンダー　40g
かぼちゃの種（ロースト）　40g

作り方：
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成！

Pumpkin Ginger Soup
For 4 servings

Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish

Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.

4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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1 cup milk to grams 在 Tasty Japan Youtube 的最佳解答

Tasty Japan By Tasty Japan

2020-11-17 10:00:01 有 22,433 人看過 有 837 人喜歡
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カフェで食べるようなおしゃれなクレープが、おうちで簡単に作れるレシピをご紹介します。たっぷりのクリームやフルーツで、いつものおやつタイムが格上げ出来ちゃいますよ♪
中に入れる具材を変えればアレンジ無限大！ぜひ作ってみてくださいね♫

お家でカフェ気分～♪ クレープ４種

■基本のクレープレシピ

約9枚分
材料：
薄力粉　250g
卵　3個
溶かしバター　55g
グラニュー糖　大さじ3
牛乳　720 ml

作り方：
1. 薄力粉、卵、バター、グラニュー糖を大きめのボウルに入れて軽く混ぜる。
2. 5回に分けて牛乳を入れる。牛乳を加える度にダマがなくなるまでよくよく混ぜる。
3. フライパンを中火にかける。生地を約 95ml流し込み、フライパンを傾かせながら広げる。
4. 裏がきつね色になったらひっくり返す。端がカリッとなったら皿に移し、乾燥しないようにペーパータオルを被せる。

■チョコレートいちごクレープ

2人分
材料：
クレープ　2枚
チョコレートヘーゼルナッツスプレッド　115g
いちご（スライスしたもの）　10個
粉砂糖　少々

作り方：
1. クレープの半分にチョコレートヘーゼルナッツスプレッドを塗り、その上にいちご半量をのせる。
2. 半分に折り、更に半分に折って三角形を作る。
3. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みで粉砂糖をふるいかけたら、完成！

■ベリーチーズケーキクレープ

2人分
材料：
クレープ　2枚
ラズベリー　125g
ブルーベリー　100g
ブラックベリー　150g
レモン汁　大さじ2
砂糖　50g
粉砂糖　40g＋適量（盛り付け用）
クリームチーズ（常温）　225g

作り方：
1. ラズベリー、ブルーベリー、ブラックベリー、レモン汁、砂糖を鍋に入れ、中火にかけながら混ぜる。沸騰してから更に2分煮た後、火から下ろして冷ます。
2. 粉砂糖40gとクリームチーズを混ぜ合わせ、滑らかにする。
3. (2)をクレープの半分に塗り、その上に(1)をのせる。
4. 半分に折り、更に半分に折って三角形を作る。
5. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みで粉砂糖をふるいかけたら、完成！

■キャラメルバナナクレープ

2人分
材料：
クレープ　2枚
バター115g
ブラウンシュガー　220g
シナモン　小さじ1
バナナ（スライスしたもの）　3本
ホイップクリーム　適量
キャラメルソース　適量

作り方：
1. ブラウンシュガーとバターを鍋に入れて火にかけ、煮立つまで混ぜる。
2. (1)にシナモンとバナナを加えて混ぜる。火から下ろして冷ます。
3. (2)をクレープの半分に載せる。半分に折り、更に半分に折って三角形を作る。
4. 同じものをもう一つ作る。二つのクレープを皿に盛り付け、お好みでホイップクリームとキャラメルソースをトッピングしたら、完成！

■スモアクレープ

2人分
材料：
クレープ　2枚
グラムクラッカー　適量
チョコレート　適量
マシュマロ　適量
チョコレートシロップ　適量

作り方：
1. クレープの半分にグラムクラッカー、チョコレート、マシュマロをのせる。
2. 半分に折り、更に半分に折って三角形を作る。
3. 175˚Cに温めたオーブンで 10分焼き、冷ます。
4. チョコレートシロップと砕いたグラムクラッカーをトッピングしたら、完成！

Crepes 4 Ways

Base Crepe Recipe
for 2 servings

Ingredients:
2 cups all-purpose flour(250 g)
3 eggs
¼ cup butter(55 g), melted
3 tablespoons granulated sugar
3 cups milk(720 mL)

Preparation:
1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.

Chocolate Strawberry Crepes
for 2 servings

Ingredients:
½ cup hazelnut spread(115 g)
10 strawberries, sliced
powdered sugar, to garnish

Preparation:
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
Repeat with the other crepe.
Enjoy!

Berry Cheesecake Crepes
for 2 servings

Ingredients:
1 cup raspberry(125 g)
1 cup blueberry(100 g)
1 cup blackberry(150 g)
2 tablespoons lemon juice
¼ cup sugar(50 g)
¼ cup powdered sugar(40 g)
8 oz cream cheese(225 g), 1 block, softened
powdered sugar, to garnish

Preparation:
1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
2. Cook for about 2 minutes, then remove from heat and cool completely.
3. Mix the cream cheese with the powdered sugar until smooth.
4. Spread half of the cream cheese mixture on one side of the crepe.
5. Spread half of the berries on top of the cream cheese.
6. Fold the crepe over the berries, then fold in half.
7. Repeat with the other crepe.
8. Serve with powdered sugar.
9. Enjoy!

Caramel Banana Crepes
for 2 servings

Ingredients:
½ cup butter(115 g)
1 cup brown sugar(220 g)
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Preparation:
1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
3. Remove from heat and cool.
4. Spread half of the banana mixture on half of one crepe.
5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
6. Repeat with the other crepe.
7. Serve with whipped cream and a drizzle of caramel sauce.
8. Enjoy!

S'mores Crepes
for 2 servings

Ingredients:
graham cracker, as desired
chocolate, as desired
marshmallow, as desired
chocolate syrup, to garnish

Preparation
1. Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
2. Bake at 350˚F (175˚C) for 10 minutes.
3. Remove from heat and cool.
4. Serve with chocolate syrup and crumbled graham crackers.
5. Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

post-title
Tasty Japan

About author
「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
598000 subscribers 67569617 viewes
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1 cup milk to grams 在 Tasty Japan Youtube 的最佳貼文

Tasty Japan By Tasty Japan

2019-04-15 10:00:02 有 107,407 人看過 有 2,826 人喜歡
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ぜひ作ってみてくださいね！

カスタードプリンケーキ
18cmパウンド型

材料：
■カラメル
グラニュー糖 50g
水 大さじ1
熱湯 大さじ1

■プリン液
卵 4個
牛乳 450ml
砂糖 50g
バニラエッセンス 少々

■スポンジ生地
薄力粉 70g
砂糖 50g
卵 3個
溶かしバター(無塩) 25g　

作り方：
1.カラメルを作る。鍋にグラニュー糖、水を加えて中火にかけ、かき回さずにそのまま加熱する。周りから色付いてきたら、鍋を軽く揺すりながら茶色くなるまで加熱し、熱湯を加えてゴムベラでかき混ぜる。

2.(1)をパウンド型流し入れ、冷蔵庫で冷やす。

3.プリン液を作る。鍋に牛乳を入れて弱火にかける。ふつふつとしてきたら火からおろす。

4.ボウルに卵に砂糖を加えて溶きほぐし、、(3)を少しずつ加えて泡立て器でしっかり混ぜる。バニラエッセンスを加えて軽く混ぜ、ザルでこし、(2)の型に流し入れる。

5.オーブンを170℃に余熱する。お湯(分量外)を沸かす。

6.スポンジ生地を作る。ボウルに卵、砂糖を入れ、ハンドミキサーで白っぽくなるまで泡立てる。薄力粉をふるい入れ、ゴムベラで粉っぽさがなくなるまでさっくりと混ぜる。溶かしバターを加えて軽く混ぜる。

7.(6)を(4)の型に流し入れてバットにのせ、お湯をケーキ型の半分の高さまで注ぐ。170℃のオーブンで40-45分焼く。

8.粗熱を取り、冷蔵庫で2-3時間冷やす。

9.皿の上に裏返して取り出し、お好みの大きさに切り分けたら、完成！

-------------------------------------------------------------------------------------------
PUDDING CAKE
Servings: 8 pieces

INGREDIENTS
50 grams granulated sugar
1 tablespoon cool water
1 tablespoon hot water

Pudding
4 large eggs
50 grams granulated sugar
450 milliliters milk, warm
1 dash vanilla

Batter
3 large eggs
50 grams sugar
70 grams all-purpose flour
25 grams melted butter

Hot water, for baking

Special Equipment
18cm baking pan

PREPARATION
Make the caramel sauce: Combine the sugar and cool water in a small pot over medium heat. Cook, swirling the pan around, until the mixture turns amber in color and smells toasted. Add the hot water, then remove the pan from the heat.
Pour the sauce into the baking pan and refrigerate until set, 30 minutes.
Preheat the oven to 340˚F (170˚C).
Make the pudding: In a medium bowl, whisk together the sugar and eggs. Gradually add the warm milk, whisking to combine. Add the vanilla. Strain through a fine-mesh sieve into a large liquid measuring cup. Set aside.
Make the batter: In a medium bowl, add the eggs and sugar and beat with an electric hand mixer on high speed.
Sift the flour into the bowl and fold with a rubber spatula to incorporate. Add melted butter and fold.
Pour the pudding mixture into the baking pan, then add the batter on top.
Pour hot water into the baking dish until it reaches the pudding mixture line.
Bake for 40-45 minutes, until the top is golden brown.
Remove from the oven and let cool, then chill in the refrigerator for 2 hours before serving.
Enjoy!

post-title
Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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You are correct. One cup of milk weighs 245g. So 1+1/4 cup weighs 306.25g. If the mixture turns out too runny, just add a bit more flour. ... <看更多>

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