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

Lai Yee's Kitchen - Nutella Bars

Another Spoil-Your-Kids-Day kind of dessert for Friday movie night. They were craving for Nutella and so I am making Nutella bars for them. It is so easy to prepare and no baking is needed. Let's do it!

Ingredients for 8-9" square tray/bowl :
- 1 pack of Digestive biscuits, pounded
- 1 cup of dark chocolate chips or any baking chocolate
- 1/2 cup maple syrup or sugar. I like them less sweet, so I had reduced to 1/4 cup
- 1/2 cup butter, melted
- 5 tbsp Nutella
- 2 tbsp peanut butter (optional)

Add-ons: you can always add hazelnuts, coconut powder or almond flour into the crust for more nutty flavour. Have fun!

I did not show u where I have added the peanut butter in the video. But you may add between the crust base and the chocolate layer. I left them in the freezer for about 1hour. It was delicious. So nice with a cup of coffee or tea.

Have a great weekend everyone.
Love, Peace and Chocolate :P

#Melindalooi #melcooks #lalacooks #mikacooks #fashionchef #nutellabars #OOTD #junglethemed

I am wearing @melindalooirtw animal print jersey dress. Lala is wearing @melindalooicouture

😍這個濾掛咖啡真的太強了!!! ☕＃咖啡人必備
第一次喝到如此風味絕佳的濾掛咖啡，開袋瞬間就咖啡香爆棚。這是台中網美打卡名店 ＜kafeD-咖啡滴＞的中秋綜合禮盒。咖啡由 #WCE咖啡評審團隊 嚴選烘製，共有7種口風味。職人手工餅乾也好吃到不行，買一盒中秋送禮或送自己喝都很推薦喔🎈🎀

このドリップコーヒーがすごい！香りも味も良かった。台中人気カフェ＜ kafeD-咖啡滴 ＞の中秋ギフト。いままで飲んだドリップコーヒーの中では一番美味しかったような気がします。自分用にはもちろん、コーヒー好きな方へ贈るギフトにもおすすめ！

This Drip Bag Coffee tastes good🎈❣
The Mid-Autumn Festival gift box at a famous café「kafeD」 in Taichung. The 4 kinds of handmade biscuits are also delicious. Preferred gift. I highly recommend👍

#台中名物 #台中伴手禮 #台中必買 #ドリップコーヒー
#coffee #gift #taichung kafeD-咖啡滴 哈日杏子

My baby boy @aaronyanghy is 17 months old today! It’s probably the second child thing where we took lesser bump photos and celebrate lesser monthsaries. But please know that my love for you is definitely not determined by them. I love you Aaron boy.

At 17m, you are 10.5kg, 79cm tall and have a head circumference of 49cm. You have 8 upper teeth and 6 lower teeth. You know more words now and some of your favorite words are Mama, Mimi, Mami, Papa, Zhezhe, Yeye, Yee, Daw Daw, Kak Kak, (Ba)nana, (Wa)ter, Ball, Bird, Jump, Throw!

You love music and often stand in front of Google, asking her to play a song for you. You dance to the tunes and hums along - you have been attempting to sing!! You also love activities that allows you to train your motor skills, building blocks, stacking rings, fitting shapes and making coffee with papa… are some of your daily favorites.

You are such a bubbly little one but also very feisty. You can’t be tempted by rewards as even biscuits don’t move you. You won’t open your mouth if you are done at meal time nor repeat after us if we asked you too. 爷爷 always joked “有个性!” Not going to lie but that worries me a little on how it’s going to be like as you grow older. But I remind myself to enjoy our little moments and embrace it as it comes later.

Be strong, healthy and happy always, I will be with you every step of the way.

濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
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▼Instagram
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↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.

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Mời các bạn xem danh mục các nguyên liệu cần chuẩn bị và các lưu ý khi làm tại blog Savoury days ở link này nhé: http://www.savourydays.com/video-nougat-cafe-sua-dua-nougat-dau-sua/
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INGREDIENTS (60 pieces)
(1) Coconut-coffee Nougat
50 grams unsalted butter
50 grams coconut cream (refrigerated over night then get the cream on top)
300 grams marshmallow
220 - 250 grams coconut powder
5 - 6 grams instant coffee powder
120 grams almond - toasted
60 grams macadamia - toasted
50 grams young coconut meat (dried, optional)
Cofffee crackers (optional)

MILKY STRAWBERRY NOUGAT

50 grams unsalted butter
50 grams coconut cream (refrigerated over night then get the cream on top)
300 grams marshmallow
220 - 250 grams milk powder
10 grams strawberry powder
60 grams almond - toasted
40 - 50 grams pistachio - toasted
40 - 50 gram dried kiwi
10 - 12 dried strawberry
Biscuits - optional