Thanks again to my friend at @beast_kingdom for sending over there fantastic #eggattack series figures for me...😂
EA-040 Marvel Studios: The First Ten Years Edition Iron Man Mark 3 Magnetic Floating (Metallic)
/
Beast Kingdom Global Distributor:
http://sales.beast-kingdom.com.tw/Salemap/default.aspx
/
Marvel Studios: The First Ten YearsTenth Anniversary Edition
6 inch Iron Man Mark 3 Metallic Magnetic Floating Iron Man Mark 3 Statue (about 16 cm).
Premium Quality metallic coating finish successfully loyally recreates the original design of Iron Man.
LED light-up effects structures are embedded in theits eyes, feetchest, and Arc Reactor on chestfeet.
Glow-in-the-dark magnetic levitationNight-glow base featuring the magnetic levitation system.
Exclusive flying figuredisplay stand.
同時也有9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,トゥンカロンのご紹介です! アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました! 赤とピンクで仕上げてインスタ映え間違いなし♡ とっても美味しいので、ぜひ作ってみてくださいね♪ いちごトゥンカロンアイス 4個分 材料: アーモンドプードル 110g 粉砂糖 200g 卵白(室...
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16 inch to cm 在 Aliza Sara Facebook 的最讚貼文
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a. 1 inch
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16 inch to cm 在 Thực Phẩm CHAY Facebook 的最佳解答
BÚN HUẾ CHAY
----------------------
Nguyên liệu và sơ chế: (3-4 phần ăn)
1 củ cà-rốt, cắt khúc
1 trái su su, bổ làm 8
1 củ sắn, bổ làm 8
2 cây sả, đập dập
2 khúc mía lau, đập hơi dập
1/4 trái thơm
3 cây tàu hủ ky, ngâm mềm, cắt khúc khoảng 4 cm (1,5 inch), đem chiên sơ rồi để ráo dầu
2 miếng đậu hủ cứng, cắt quân cờ, chiên vàng, để ráo dầu
2 chén nấm rơm rửa sạch, xào sơ với 1/4 muỗng cà-phê hạt nêm chay, để riêng
Chả chay cắt lắt vừa ăn (mua ở tiệm thực phẩm chay, hoặc tham khảo công thức chả lụa chay)
Bún tươi cọng to (nếu dùng bún khô, luộc sẵn, để ráo nước)
Rau ăn kèm: bắp chuối bào, rau muống chẻ, rau thơm, giá
Gia vị:
Dầu ăn
Sả băm
Ớt bột Huế
Hạt nêm chay
Thực hiện:
Sa tế
Cho 1 muỗng canh dầu ăn vào chảo nóng.
Cho 2 muỗng canh sả băm vào chảo dầu, phi thơm vàng.
Cho 1 muỗng canh ớt bột Huế và nêm vào 1/4 muỗng cà-phê hạt nêm chay. Bắc chảo ra khỏi bếp ngay, đảo đều cho ớt vừa chín, ra màu đỏ (đừng để nóng quá, ớt sẽ bị cháy đen). Nếu không có ớt bột Huế có thể dùng ớt tươi băm nhỏ, nhưng ớt bột sẽ mang hương vị đặc trưng của xứ Huế nhiều hơn.
Như vậy ta sẽ được khoảng 1 chén nhỏ sa tế.
Nước lèo
Cho khoảng 3 lít nước vào nồi (tương đương với 3 quartz hoặc 12 chén).
Cho tất cả cà-rốt, su su, củ sắn, sả, mía lau, thơm, tàu hủ ky cây đã chiên sơ vào nồi nấu sôi, đậy nắp hầm khoảng 30 phút cho ra nước ngọt.
Nêm vào nồi nước lèo khoảng 2,5 muỗng canh hạt nêm chay, 1 muỗng canh sa tế đã làm sẵn.
Cuối cùng cho đậu hủ, nấm rơm vào nồi. Khi nước lèo sôi thì vặn lửa riu riu, giữ độ nóng khi chan vào tô bún.
Thưởng thức:
Trụng bún qua nước sôi cho nóng, rồi cho vào khoảng 2/3 tô.
Xếp chả chay, đậu hủ, nấm rơm, tàu hủ ky lên trên.
Chan nước lèo vào.
Ăn kèm rau bắp chuối, rau muống bào, rau thơm và giá.
Nếu thích cay, có thể cho thêm sa tế đã làm. Có thể vắt thêm chút chanh, tùy thích.
ST
16 inch to cm 在 Tasty Japan Youtube 的最讚貼文
トゥンカロンのご紹介です!
アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました!
赤とピンクで仕上げてインスタ映え間違いなし♡
とっても美味しいので、ぜひ作ってみてくださいね♪
いちごトゥンカロンアイス
4個分
材料:
アーモンドプードル 110g
粉砂糖 200g
卵白(室温に戻す)大3個分
グラニュー糖 50g
食紅(赤) 2滴
いちごアイスクリーム 475g
ラズベリー 12個
作り方:
1. ボウルにアーモンドプードルと粉糖を振るい入れる。
2. 違うボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなってきたらグラニュー糖を3回に分けて加え、ツノが立つまで泡立てて、しっかりとしたメレンゲを作る。
3. (2)に(1)と食紅を加え入れ、粉気がなくなるまでさっくりと混ぜる。焼く時に厚みを出すため、混ぜすぎないように気をつける。
4. 絞り袋に(3)を入れ、クッキングシートをしいた天板に直径8cmほどの円形に絞り出す。天板を少し高い位置から2-3回落として空気を抜き、1時間乾かす。
5. オーブンを140度に予熱しておく。
6. (4)を触って指に生地がつかないか確認する。オーブンで15分焼く。クッキングシートから簡単に剥がせるようになったら取り出して冷ます。
7. (6)を2枚1組にする。小さめのアイスクリームスクープでいちごアイスクリームをのせたらラズベリーをのせ、2枚目で挟んで完成!
Strawberry Macaron Ice Cream Sandwich
for 4 sandwiches
Ingredients:
1 cup superfine almond flour(110 g), if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar(200 g)
3 large egg whites, room temperature
¼ cup granulated sugar(50 g)
2 drops red food coloring
1 pt strawberry ice cream(475 g)
12 raspberries
Preparation:
1. Line a baking tray with parchment paper.
2. Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
4. Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
5. Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaining sugar, beating until whites are shiny and fluffy.
6. Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
7. NOTE: Do not over-mix or batter will be too thin and runny.
8. Fill a piping bag fitted with a round tip.
9. Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
10. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
11. Preheat oven to 275˚F (140˚C).
12. After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
13. Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
14. Allow the macaron shells to cool completely.
15. Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
16. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
16 inch to cm 在 Tasty Japan Youtube 的精選貼文
チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです!
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい!ぜひ作ってみてくださいね♫
ラズベリーとチョコのチーズケーキ
8人分
材料:
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5(土台用)
冷凍ラズベリー(解凍しておく) 330g
ラズベリー(飾りつけ用) 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2(チョコ生地用)
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量(飾りつけ用)
作り方:
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル(大さじ5)を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル(小さじ2)を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。(表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。)型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3~4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成!
Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings
Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish
Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
16 inch to cm 在 Tasty Japan Youtube 的最讚貼文
ただのチキンサラダじゃないんです!
お皿まで全部食べられるユーモアな1品♪
楽しくヘルシーに、ぜひ作ってみてくださいね!
チキンシーザーサラダ
1皿分
材料:
■パン生地用
セルフライジングフラワー 40g(海外では「Self-rising flour」として一般的に販売されています。日本では入手困難なため、小麦粉、ベーキングパウダー、塩で代用することができます)
薄力粉 打ち粉用に少々
粗塩 小さじ¼
ギリシャヨーグルト 大さじ3
オイルスプレー
■サラダ
鶏むね肉(皮と骨の付いていないもの)225g
粗塩 少々
コショウ 少々
エクストラバージンオリーブオイル 大さじ4(鶏肉を焼く大さじ1とドレッシング用大さじ3に分けて使用)
ウスターソース 小さじ½
レモン汁 大さじ1 ½
にんにくすりおろし 小さじ½
ディジョンマスタード 小さじ1 ½
粉チーズ(パルメザン) 大さじ1 +飾り用に少々
ギリシャヨーグルト 大さじ2
ロメインレタス 2カップ(150g)、一口大に刻んでおく
クルトン ½カップ(15g)
■その他用意するもの
20cmのステンレスボウル 2個
作り方:
1.オーブンを220度に予熱しておく。
2.パンでサラダボウルを作る:中くらいのボウルに、セルフライジングフラワー、塩、ギリシャヨーグルトを入れ、ゴムベラで混ぜ合わせる。なめらかなボール状になるまで、約5分間手でこねる。
3.作業台の上に薄く打ち粉をする。生地を台の上に出し、紙のように薄く、直径22.5cmくらいの円形の伸ばす。生地の形が崩れないように、時々回転させながら伸ばしていく。生地がくっつかないように必要に応じて、打ち粉を軽く足して良いが、粉を使いすぎないように注意する。
4.ドーム型の側面が上になるように、ステンレスボウルを裏返す。ボウルの外側にオイルスプレーをしっかり吹き付け、生地の片面にもオイルスプレーをする。オイルを塗った面を合わせるように、生地をゆっくりボウルの表面に添わせて、押し付ける。その際に、生地が折りたたまれても問題ない。もう1つのステンレスボウルの内側にオイルスプレーをして、それをボウルに添わせた生地の上にかぶせる。フチからはみ出た生地はペティナイフで切り取る。
5.ボウルを逆さまにしたまま、天板にのせて、オーブンで25分、あるいは生地が黄金色になるまで(上のボウルを外して確認する)焼く。オーブンから出したら、金網の上に置いて、15分以上冷ます。
6.ボウルが触れるくらい、十分に冷めたら、かぶせていたボウルを外す。ゆっくりと生地の付いたボウルをひっくり返し、生地を外す。金網の上で完全に冷ます。生地は冷めるにつれて、サクサクになる。
7.サラダを作る:鶏ムネ肉の表面に塩コショウをする。
8.中火にかけたフライパンに、オリーブオイルを大さじ1入れて熱する。鶏肉が深い黄金色になるまで、あるいは鶏肉の一番厚い部分が75℃になるまで、片面を約6分ずつ焼く。焼けたら鶏肉をフライパンからおろし、5分間休ませる。
9.中くらいのボウルに、ウスターソース、レモン汁、マスタード、粉チーズと塩を入れて混ぜ合わせる。残しておいたオリーブオイル大さじ3を、ゆっくりと、ムラなく注ぎ入れながら、乳化するまでよく混ぜ続ける。ヨーグルトを加え、なめらかになるまで混ぜる。お好みで、コショウを足す。
10.(8)の鶏肉を薄くスライスする。
11.(6)のパンでできたボウルの中に、ロメインレタスを入れ、(10)のスライスしたチキン、クルトンを乗せ、ドレッシングをかける。粉チーズをふりかけて完成!
Chicken Caesar Flatbread Bowl
for 1 serving
Ingredients:
■FLATBREAD
⅓ cup self-rising flour (40 g)
flour for dusting
¼ teaspoon kosher salt
3 tablespoons whole milk greek yogurt
nonstick cooking spray, for greasing
■SALAD
8 oz boneless, skinless chicken breast (225 g)
kosher salt, to taste
black pepper, to taste
¼ cup extra virgin olive oil (60 mL), divided
½ teaspoon worcestershire sauce
1 ½ tablespoons lemon juice
½ teaspoon garlic, minced
1 ½ teaspoons dijon mustard
1 tablespoon grated parmesan cheese, plus more for garnish
2 tablespoons whole milk greek yogurt
2 cups romaine lettuce (150 g), chopped
½ cup crouton (15 g)
■SPECIAL EQUIPMENT
2 metal bowls, 8 inches (20 cm)
Preparation
1.Preheat the oven to 425˚F (220˚C).
2.Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
3.Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
4.Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It’s fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
5.Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
6.When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
7.Make the salad: Season the chicken breast on both sides with salt and pepper.
8.Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
9.In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
10.Once the chicken has rested, thinly slice.
11.Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
12.Enjoy!
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