Successfully removed.
Sorry, an error occurred.
|
yeetin1984cwu uploaded a new video
(2 days ago)
快樂瑪麗安興雅校區期待與您的孩子一起快樂地學習與成長。
|
|
| |
|
|
yeetin1984cwu uploaded a new video
(3 days ago)
親愛的朋友們
也許你認識我
或者只是facebook朋友
不管怎樣
請投票給我的好朋友高惠昱小姐
幫她達成成為網路天氣主播的夢想
為台灣爭光
請大家幫幫她
投票很嚴格
所以需要大家的支持
真的很希望她可以完成去日本發展的夢想
請在11/11的凌晨之前把票投給高惠昱小姐
感謝大家
請大家到以下網址投票
http://wea...
more
親愛的朋友們
也許你認識我
或者只是facebook朋友
不管怎樣
請投票給我的好朋友高惠昱小姐
幫她達成成為網路天氣主播的夢想
為台灣爭光
請大家幫幫她
投票很嚴格
所以需要大家的支持
真的很希望她可以完成去日本發展的夢想
請在11/11的凌晨之前把票投給高惠昱小姐
感謝大家
請大家到以下網址投票
http://weathernews.com.tw/audition/
請選擇高惠昱小姐
輸入你的台灣身份證字號以及你自己的電子信箱
然後他們會寄一組密碼和一個連結到你所提供的電子信箱
打開他們寄到你的電子信箱的連結
再輸入身份證字號一次以及那一組密碼
這樣才可以完成投票喔
再次感謝大家
高惠昱小姐的無名:
http://www.wretch.cc/album/mltdsg127
less
|
|
| |
|
|
yeetin1984cwu favorited a video
(1 month ago)
Watch Gordon create these profiteroles
Gordon Ramsay and his brigade of amateur chefs served profiteroles with hot chocolate sauce to diners at the ...
more
Watch Gordon create these profiteroles
Gordon Ramsay and his brigade of amateur chefs served profiteroles with hot chocolate sauce to diners at the F Word restaurant
Makes 30 profiteroles
Ingredients
Choux pastry * 125ml milk * 200ml water * 150g plain flour * 1 tsp golden caster sugar * ½ tsp salt * 100g unsalted butter * 4 medium eggs, lightly beaten
Chantilly cream * 1 ½ a vanilla pod, split * 300ml whipping cream * 1-2 tbsp icing sugar
Chocolate sauce * 200g good quality dark chocolate (70% cocoa solids) * 30g unsalted butter * 3 tbsp clear honey * 125ml full fat milk
Method: How to make profiteroles with hot chocolate sauce
1. Preheat the oven to 200˚C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
4. Remove from the oven and transfer to a wire rack to cool completely before filling.
5. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.
6. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.
less
|
|
| |
|
|
yeetin1984cwu favorited a video
(2 months ago)
|
|
| |
|
|
yeetin1984cwu uploaded a new video
(2 months ago)
|
|
