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

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關於easy vegan cakes 在 Vegan Expression Facebook 的最佳解答
關於easy vegan cakes 在 Vegan Expression Facebook 的最佳貼文
關於easy vegan cakes 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

關於easy vegan cakes 在 Cakes with Faces Youtube 的最佳解答
關於easy vegan cakes 在 Veganfuufu Youtube 的最佳貼文
關於easy vegan cakes 在 ochikeron Youtube 的最佳貼文

關於easy vegan cakes 在 900+ Vegan Cakes ideas - Pinterest 的評價
關於easy vegan cakes 在 Vegan Cakes & Cake Decorating - Facebook 的評價

easy vegan cakes 在 Vegan Expression Facebook 的最佳解答

2020-06-27 18:00:01 有 65 人按讚

食譜分享│忌廉 (奶油) 蛋糕也有vegan版本？ (eng below)
一般蛋糕都使用了蛋奶，成為vegan後，原本最擔心的是可能無法再吃心愛的甜品了。可是當我真正作出改變後，才發現vegan的世界很大，很多事情是我過份擔憂了。因為怎麼可能有不愛吃甜品的vegan呢 XD？所以vegan蛋糕其實還挺常見的，而且吃了也不會有罪惡感，甚至自家製作也不是什麼難事呢！

Vegan lifestyle Passion 是我這幾年最常光顧的蛋糕店，店主Amy也是vegan，其蛋糕主打有機、純素、健康、美味，使用的食材都非常講究。Amy更常常開課教大家製作蛋糕，她的課除了可以學習蛋糕製作外，我覺得更像是上了一節營養課。因為身為健康教練的Amy，十分了解營養學，也很樂意分享。

今次，Amy為我們示範了一款「香蕉黑芝麻忌廉小蛋糕」，材料簡單、很容易找到，要留意的是，最好用「芝麻蕉 (熟蕉)」；而且Amy和我都很喜歡食忌廉，又剛好我們發現了 OraSì OraSi Hong Kong 有一款vegan淡忌廉，所以我們便順勢把它加在小蛋糕上！一起看影片做蛋糕吧~

Recipe sharing │ cream cupcake also has a vegan version?
Normal cakes use milk and eggs, and after becoming a vegan, my worry was that I may no longer be able to eat my favorite dessert. But when I actually made a change, I realized that the vegan world is very big, and I was too worried about many things. Because how could there be vegan who doesn't like dessert XD? So vegan cakes are actually quite common, and there will be no guilt after eating, even making it yourself is not difficult!

Vegan lifestyle Passion is the cake shop I have visited most in recent years. The owner Amy is also a vegan. Her cakes are mainly organic, vegan, healthy and delicious. The ingredients used are very particular. Amy often teaches people how to make cakes. In addition to learning cake making, her class is more like taking a nutrition class. Because Amy, a health coach, knows nutrition very well and is very happy to share it with people.

This time, Amy demonstrated a "Banana Black Sesame Cupcake w/ Cream" for us. The ingredients are simple and easy to find. It should be noted that it is best to use ripe banana; Amy and I are both like to eat cream, and we found that OraSì OraSi Hong Kong has a vegan cream, so we added it to the cupcake! Let's watch the movie and make vegan cake together~

:: FOLLOW Vegan Lifestyle Passion ON ::
Facebook / https://www.facebook.com/greenveganamy2018/
Instagram / https://www.instagram.com/greenveganamy/
Whatsapp/ 5406 4595

:: FOLLOW VEGAN EXPRESSION ON ::
Youtube/ https://www.youtube.com/veganexpression
Facebook / https://www.facebook.com/veganexpressionhk/
Instagram / https://www.instagram.com/vegan_expression/
Website / http://vegan-expression.com/

Tags: easy vegan cakes

Vegan Expression

About author

VEGAN SINCE 2016 Youtube/ https://www.youtube.com/veganexpression

easy vegan cakes 在 Vegan Expression Facebook 的最佳貼文

By Vegan Expression

2020-02-12 19:00:02 有 17 人按讚

💚 好物分享 Goodies Share (eng below)💚
懶人一日三餐 (featured Lightlife)
情人節快到囉，來不及準備手作禮物？(重溫禮物製作：https://www.youtube.com/watch?v=0lnQzVvQ73o&t=) 沒關係，這次我會傳授大家這個超隨便的懶人料理，一日三餐，easy job！

Lightlife Smart Dogs
「早起的人被蟲吃」，但畢竟是情人節，還是早點起來準備個慵懶早餐，給對方來個小驚喜！試了幾款素香腸後，我最愛的是Lightlife的Smart Dogs，因為它跟我以前常吃的「廚師腸」非常像，一般的香腸被世衞列入一級致癌食物，所以素香腸是很好的代替品。(港台的朋友可以考慮選用「未來香腸」)。面包上塗的是Nutiva的朱古力漿，這款我用了很多年，相信沒有人會不愛 😁 加兩塊薯餅，簡單美味的早餐完成！

Lightlife Ground Meat
這款「絞肉」非常好用多變，感覺它本來有調好味道，但你還是可以根據自己的喜好再調一下。 (港台的朋友可以考慮「新豬肉」) 把它和豆腐、金針菇一起炒一炒，加點鷹粟粉，讓口感黏稠一點，再加點牛油果，配飯，午餐隨隨便便就完成囉！

午餐沒吃完的飯留起來，把「絞肉」、薰豆腐、豆角、菇菇、玉米和剩飯混在一起，炒一炒，香噴噴的素炒飯上鍋啦！

隨隨便便就能做出美味料理，不說真的不知道是素的，Lightlife的Smart Dogs香腸和絞肉，無論是外表，還是口感，怎麼看怎麼吃都會誤以會在吃肉。趕緊來試做一下吧~

Easy Lazy Meals in a Day (featured Lightlife)
Valentine's Day is coming, too late to prepare a handmade gift? (Review gift making: https://www.youtube.com/watch?v=0lnQzVvQ73o&t=) It's okay, this time I will teach you this super casual lazy cuisine, three meals a day, easy job!

Lightlife Smart Dogs
"Early people get eaten by worms", but it is Valentine's Day, so get up early to prepare a lazy breakfast and surprise each other! After trying a few vegan sausages, my favorite is Lightlife's Smart Dogs, because it is very similar to the one I used to eat (the one for barbecue). Normal sausages are listed by the WHO as a first-class carcinogenic food, so vegan sausages would be a good substitute. (Friends from Hong Kong and Taiwan can consider choosing "beyond sausage"). The bread is coated with Nutiva's hazelnut spread. I have used this for many years. I believe no one will not love it. 😁 Add two potato cakes, the simple and delicious breakfast is DONE!

Lightlife Ground Meat
This "Ground Meat" is very easy to use and flexible. It feels like it has been seasoned, but you can still adjust it according to your preference. (Hong Kong and Taiwan friends can consider "Omnipork") Stir-fry it with tofu and enoki mushrooms, add corn starch to make the texture stickier, add avocado, eat with rice, casual lunch is DONE!

Save the leftover rice from lunch, mix the "ground meat", smoked tofu, beans, mushrooms, corn and leftover rice, stir fry, and the vegan fried rice is DONE!

Lightlife's Smart Dogs sausages and ground meat, no matter their look or taste, you will feel like your are eating meat. Come and try it out ~

Lightlife #smartdog #vegansausages #vegangroundmeat #valentine #easymeal #lazymeal

Tags: easy vegan cakes smartdog vegansausages vegangroundmeat valentine easymeal lazymeal

Vegan Expression

About author

VEGAN SINCE 2016 Youtube/ https://www.youtube.com/veganexpression

easy vegan cakes 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

By Ying C. 一匙甜點舀巴黎

2020-01-22 22:57:13 有 236 人按讚

[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)

Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕，這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家（其他商店由中央廚房生產商品後供應）。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中，與大家分享過 #麵包在巴黎重新受到注目的趨勢，現在越來越多甜點主廚們也加入戰局，想必未來會相當精彩，一般的街坊麵包店可能也會開始感覺到一些壓力。

Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作，推出一系列的麵包，包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上（42 Rue de l’Annonciation, 75016 Paris），平日人潮熙來攘往，未來也即將推出適合午餐時間的三明治等商品。

本次重點除了品嚐麵包之外，還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發，但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般，但「這不是歐洲人的口味」，他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分，質地較日本蛋糕捲酥鬆、更易融於口（fondant）。

Philippe Conticini 主廚是巴黎甜點界非常重要的人物，輩份和 Pierre Hermé 主廚相當，是知名的「Pâtisserie des Rêves」（夢幻甜點店）創始人之一，我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場，我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關，但主廚仍然很親切地為我解說：

Q：您曾經出版過一本《無糖甜點》食譜書（原文書名為《Gâteaux et gourmandises sans sucre》），請問您 #怎麼看待現今甜點減糖的潮流呢？您是不是也認為目前消費者越來越追求「健康的甜點」？

A：我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢，但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點，就是因為甜味帶來的愉悅感，凡事都應該講求平衡。重點並不是「糖是不好的東西」，而在於「#我們該如何攝取糖」。

Q：您怎麼看待 #純素（#vegan）的甜點呢？

A：我曾經品嚐過 Michaël Bartocetti 主廚（現任 Four Seasons Hotel George V, Paris）的純素甜點，真的非常了不起，好吃得不得了，不論技術、外型還是口味都無懈可擊。但每個人有自己風格，#製作純素甜點不是我個人想做的。

Q：對您來說，甜點最重要的是味道，那您是否不關心外型呢？

A：外型也是重要的，#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型，（指著桌上的蛋糕捲）你看這個蛋糕捲，完全沒有裝飾，但是味道完完全全是我想要的樣子，我花了兩年的時間研究。它很好吃，大家都會忍不住再來一塊（又拿了一塊，並示意我也再吃一塊）。

Q：您的甜點是不是也沒有使用任何色素呢？

A：對，我的作品幾乎都沒有使用任何色素，像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。

雖然主廚的回答很簡短，但卻非常切中核心，許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品！

*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.

The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.

Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.

Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:

Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?

A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.

Q: What’s your opinions on vegan pastries?

A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.

Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?

A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.

Q: Do you not use colorants on your pastries?

A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.

These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!

🔖 You might also be interested:

My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2

Bread is a rising star: https://tinyurl.com/t8bn8cj

🔖 延伸閱讀：

我的甜點說明我是誰－ Philippe Conticini：https://tinyurl.com/trh23u2

高貴的日常－麵包成為巴黎時尚新寵：https://tinyurl.com/t8bn8cj

#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions

Tags: easy vegan cakes 麵包在巴黎重新受到注目的趨勢怎麼看待現今甜點減糖的潮流呢我不認為甜點應該要不甜或無糖我們該如何攝取糖純素 vegan 製作純素甜點不是我個人想做的美味跟美麗的外表都是對製作甜點來說重要的考量因素為什麼要使用色素 yingspastryguide pastrychef philippeconticini gateauxdemotions

Ying C. 一匙甜點舀巴黎

About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

easy vegan cakes 在 Cakes with Faces Youtube 的最佳解答

By Cakes with Faces

2021-03-04 20:00:03 有 4,064 人看過有 272 人喜歡

Round-up of cheap, fun, conveyor belt & touch screen sushi restaurants in Tokyo, just like Genki Sushi in Shibuya.

Genki Sushi is a popular kaitenzushi (conveyor belt) sushi bar in Tokyo. You order on touchscreens, it's cheap and easy for foreigners as you can order in English. However, it's not the only place like that! There are lots of fun conveyor belt sushi restaurants in Japan, which are less well-known and less crowded with tourists. Here's a round-up of some of them in Tokyo, including Sushiro, Nadeshico Sushi, Magurobito in Akihabara and Uobei Sushi in Shibuya. They all offer vegetarian / vegan options too!

***SUBSCRIBE for videos about Japan every other Thursday (new travel vlogs in the future when international travel restarts!).

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Music made using Jukedeck. Sound effects from FreeSound.

#japan #tokyo #sushi #japanesefood

japan tokyo sushi japanesefood

Cakes with Faces

About author

Videos about Japan! Travel vlogs from Tokyo and around Japan, including Kyoto, Osaka, Fukuoka and winter wonderland Hokkaido. I love travelling around Japan, and want to share my experiences with you. ***SUBSCRIBE for videos about Japan, travel vlogs and trip planning tips and advice! New videos every other Thursday. (There'll be new travel vlogs when it's safe to travel again...!). ***JAPAN TRAVEL GUIDE BOOK: I wrote a book to help you plan your trip: https://www.cakeswithfaces.co.uk/product/japan-travel-guide-book/ ***MY DESIGNS: I design colourful clothing and gifts inspired by Japan and kawaii style. Get them from: https://www.cakeswithfaces.co.uk (Worldwide shipping) ***FOLLOW Cakes with Faces - I'm always posting things about Japan, cute things, my designs and inspirations: Instagram: @cakeswithfaces Twitter: @cakeswithfaces

easy vegan cakes 在 Veganfuufu Youtube 的最佳貼文

By Veganfuufu

2021-02-08 21:30:15 有 342 人看過有 22 人喜歡

想好年菜吃什麼了嗎？我們雖在東京，但到橫濱中華街也能體驗春節氣氛！
三道春節食譜：當歸湯、炒年糕、獅子頭，吃完心暖暖！
平時也可以當作家常菜❤️

在『隆泰商行』買中藥、『耀盛號』買豆乾、八寶粥、酸梅湯等台灣和中華食品！
這個年，在日本過也有年味☺️ 在日本的朋友們可以去走走哦！

0:00 3道蔬食年菜介紹 3 Chinese New Year recipes
0:11 橫濱中華街辦年貨 Yokohama Chinatown
0:48 中藥行『隆泰商行』buying Chinese medicine
1:32 中華食材專賣店『耀盛號』buying Chinese food
1:57 自由之丘中藥店『漢方鍼灸和氣香風』Kampo and Shinkyu Clinic Kakikofu in Jiyugaoka
2:26 暖身當歸湯食譜 angelica Soup
4:31 中華炒年糕食譜 stir-Fried Rice Cakes (Nian Gao)
5:57 紅燒獅子頭食譜 braised meatball with soy sauce
8:55 歡樂用餐時刻 Enjoy time
9:59 日本新年景象預告 Japanese New Year

謝謝你們的支持！
下一期將分享日本新年景象！
訂閱起來✨

歡迎加入我們的社群，看更多日本蔬食和麥可上菜小短片♥
Instagram: https://www.instagram.com/veganfuufu/
Facebook: https://www.facebook.com/veganfuufu

map:
中藥行『隆泰商行』：https://goo.gl/maps/7QtuGo7XBtioqmJS8
『耀盛號』：https://goo.gl/maps/iAgF4KLeDS866PLfA

想好年菜吃什麼了嗎？我們雖在東京，但到橫濱中華街也能體驗春節氣氛！
三道春節食譜：當歸湯、炒年糕、獅子頭，吃完心暖暖！
平時也可以當作家常菜❤️

在『隆泰商行』買中藥、『耀盛號』買豆乾、八寶粥、酸梅湯等台灣和中華食品！
這個年，在日本過也有年味☺️ 在日本的朋友們可以去走走哦！

0:00 3道蔬食年菜介紹 3 Chinese New Year recipes
0:11 橫濱中華街辦年貨 Yokohama Chinatown
0:48 中藥行『隆泰商行』buying Chinese medicine
1:32 中華食材專賣店『耀盛號』buying Chinese food
1:57 自由之丘中藥店『漢方鍼灸和氣香風』Kampo and Shinkyu Clinic Kakikofu in Jiyugaoka
2:26 暖身當歸湯食譜 angelica Soup
4:31 中華炒年糕食譜 stir-Fried Rice Cakes (Nian Gao)
5:57 紅燒獅子頭食譜 braised meatball with soy sauce
8:55 歡樂用餐時刻 Enjoy time
9:59 日本新年景象預告 Japanese New Year

謝謝你們的支持！
下一期將分享日本新年景象！
訂閱起來✨

中華食材隆泰：https://goo.gl/maps/7QtuGo7XBtioqmJS8

🧔🏻 麥可上菜食譜 Recipes⇩

2:26 暖身當歸湯 Angelica Soup

▶材料 INGREDIENTS
乾香菇 mushroom
玉米 corn
蓮藕 lotus root
紅蘿蔔 carrots
小芋頭 taro
薑片 ginger

▶中藥 INGREDIENTS
當歸 chinese angelica
人蔘 ginseng
黃耆 Astragalus propinquus
紅棗 chinese red dates
(蟲草花 cordyceps militaris)
任何中藥包 any chinese medicine pack

▶調味料 SEASONING
紹興酒 shaoxing rice wine

4:31 中華炒年糕 Stir-Fried Rice Cakes (Nian Gao)

▶材料 INGREDIENTS
筍乾 dried bamboo shoot
年糕 rice cakes
紅蘿蔔 carrots
碗豆 pea
香菇 muchroom
蔥白 onion
一點綠色蔬菜some leaf vegetables

▶調味料 SEASONING
橄欖油 olive oil
鹽巴 salt
蒜粉 garlic powder
料理酒 japanese sake
香菇水 mushroom water
醬油 soy sauce
辣醬 chili sauce
老抽 dark soy sauce
麻油 sesame oil
白胡椒 white pepper

5:57 紅燒獅子頭 Braised plantball with soy sauce

▶獅子頭部分 Plantball
豆乾 dried tofu
鷹嘴豆 chickpea
洋蔥 onion
香菜 cilantro
羅勒 basil
檸檬 1 小片 lime
蒜頭 garlic
山椒粉 sansho powder
辣椒粉 chili powder
鹽巴 salt
黑胡椒粉 black pepper
辣椒片 chili
橄欖油 olive oil
麵粉 flour
玉米粉 corn starch

▶其他 Others
芥菜brassica juncea
香菇 mushroom
醬油 soy sauce
味琳 mirin
料理酒 japanese sake
老抽 dark soy sauce
楓糖 maple syrup
甜辣醬 sweet chili sauce
麵粉香菇水 mushroom water with flour

Veganfuufu

About author

Hello, we are Jen and Mike, Taiwanese couple living in Tokyo. We hope to share our vegan life in Japan including vegan restaurant, travel and recipes. Hope to bring you some inspiration ✨ #Vegan Japan #Vegan Recipes

easy vegan cakes 在 ochikeron Youtube 的最佳貼文

By ochikeron

2020-08-19 16:30:07 有 14,845 人看過有 918 人喜歡

Fluffy, moist, and slightly sweet 😋
Mix and steam in a frying pan. Very EASY!

Delicious and addictive Gluten Free / Vegan Recipe!!!
Healthy baby/toddler snack idea as well 💖

FYI: Foil Cupcake Liners I used:
https://amzn.to/2YcEEoc

---------------------------------
Steamed Rice Cake (Gluten Free / Vegan)

Difficulty: Very Easy
Time: 20min
Number of servings: about 5 thick foil cupcake liners (about 3-inch-wide)

Ingredients:
100g (about 2/3 UScup) rice flour
2 tbsp. granulated sugar
1 tsp. baking powder
100ml (about 1/2 UScup) soy milk
2 tbsp. cooking oil
a few drops of vanilla extract

Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.

*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/steamed-rice-cake.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

ochikeron

About author

NEW RECIPE EVERY WEEK ? I am a Japan based YouTuber (a mother of 2 kids). I share easy-to-follow Japanese HOME cooking that you can try right away ? My Goal is to share the joy of real life Japanese home cooking and make your everyday cooking more exciting ? Please check my playlists or search within my channel to find the recipes you need. https://www.youtube.com/user/ochikeron/playlists If you have recreated any of my food, you can share some pictures at any SNS #ochikeron If you have any request, you can freely write under any video. I check new comments once in a while. Thank you for subscribing. Have fun cooking and enjoy your day ? 毎日の料理が楽しい日本の家庭料理を海外の人にも知ってもらいたくて2011年4月20日から料理動画を作っています。少ない材料と行程で作れる料理やスイーツを中心に紹介しています。海外の人には本格的な和食のイメージが強い日本食ですが、そうではない今の日本の家庭料理の楽しさが共有できたらいいなと思っています。 Written Recipes in English: http://createeathappy.blogspot.jp 日本語レシピ Recipes in Japanese: http://cooklabo.blogspot.jp Updated 2021.3.3. Channel Since 2011.4.21.

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