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  • 食譜 | Usapeec

    食譜 焗香橙芝士配馬鈴玫瑰花 豆香燉滑蛋 栗子杯 生酮蛋白小食 鮮檸蛋香醬 杏仁蛋白蛋糕配熱情果蛋白卷 杏仁咖啡脆脆 芝士洋蔥蛋餅 雲呢拿海綿蛋糕

  • 芝士洋蔥蛋餅 | Usapeec

    Hazelnut Praline Paradise 材料: Chocolate Puff Pastry 美國風乾全蛋粉 中筋麵粉 糖 泡打粉 鹽 無鹽牛油 水 雲尼拿油 蘇打粉 牛奶 206 克 1100 克 1100 克 25 克 5 克 1100 毫升 619 克 72 毫升 6 克 330 克 ​ 份量 Unit 157 小份 Method: ⁃ Mix together water and salt in stand mixer. ⁃ Add all other ingredients and mix until smooth. ⁃ Leave to set in refrigerator. 5Lb. 8 Oz. Qty 500 100 Unit ​ g g 介紹 Ingredients: U.S Dried Egg Yolk Puff Pastry Icing Sugar Qty 10 ​ Unit g ​ ​ Praline Creme Brulee 製法 Qty Unit 40 g 200 g 0.5 g 1 g 30 g 40 g 2 g Method: ⁃ Put the gelatine leaves in a bowl of cold water to soften. ⁃ Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling. ⁃ Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly. ⁃ Return the custard to the pan and heat gently, stirring until the mixture has thickened ⁃ Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze. Chocolate Cream Ingredients: U.S. Liquid Whole Egg U.S. Liquid Egg Yolks U.S. Liquid Egg Whites Whole Milk Whipping Cream Vanilla Pod 70% Chocolate Caster Sugar Caster Sugar Qty Unit 50 60 180 125 125 1 320 80 85 g g g g g pc g g g Method: ⁃ Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod. ⁃ Pour into chocolate and stir until chocolate melted. ⁃ Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar. ⁃ Beat egg whites with the caster sugar to soft peaks. ⁃ Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs. ⁃ Fold egg whites into chocolate mixture. Crunchy Meringue Hazelnut Spread Ingredients: U.S. Dried Egg Whites (reconstituted) Caster Sugar Cream of Tartar Pinch of Salt Hazelnut Praliné 50% 40% Milk Chocolate Cocoa Nibs Method: Qty Unit 90 150 3 ​ 200 100 100 g g g ​ g g g ⁃ Meringue Cookies: Combine egg white, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Baked on 105°C for 1 hour. ⁃ Melt the chocolate with the praline at 45°C. ⁃ Add the meringue cookies with cocoa nibs. Assembly Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut. Noted: Reconstitution Ratio for U.S. Dried Egg White 1 part Egg White Powder : 7 Parts Water

  • 芝士洋蔥蛋餅 | Usapeec

    Skillet Mixed Berries Pudding 材料: Mixed Berries Pudding 美國風乾全蛋粉 中筋麵粉 糖 泡打粉 鹽 無鹽牛油 水 雲尼拿油 蘇打粉 牛奶 206 克 1100 克 1100 克 25 克 5 克 1100 毫升 619 克 72 毫升 6 克 330 克 ​ Unit 份量 157 小份 ​ 5Lb. 8 Oz. 製法 U.S. Dried Egg Whites (reconstituted) Caster Sugar Cream of Tartar Pinch of Salt Lemon Zest Qty Unit 180 300 6 ​ 1 g g g ​ tsp Method: Meringue Cookies: Combine egg White, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Assembly Uncover skillet; spread meringue on top. Brown meringue using a kitchen torch, if desired.

  • 芝士洋蔥蛋餅 | Usapeec

    Salted Caramel Banana Pudding 材料: 美國風乾全蛋粉 中筋麵粉 糖 泡打粉 鹽 無鹽牛油 水 雲尼拿油 蘇打粉 牛奶 206 克 1100 克 1100 克 25 克 5 克 1100 毫升 619 克 72 毫升 6 克 330 克 ​ Unit 份量 157 小份 製法 Pudding In a small mixing bowl, beat together egg yolks with 1 whole egg. Mix together the milk and heavy cream in a liquid measuring cup. In a heavy pot, combine sugar, water, and salt. Cook over medium-high heat stirring once to combine. Gently swirl the pot as the sugar cooks but do not stir. Cook about 10 minutes until the sugar begins to turn a light gold brown. Carefully pour milk and cream mixture into the melted sugar, whisking continuously with a wire whisk. The caramel will bubble up quite a bit but will settle down. Temper the eggs. Remove a small amount of the hot caramel mixture and slowly pour it into the beaten eggs mixing continuously. TIP: tempering egg is a process that heats eggs slowly so that they do not cook too quickly and become lumpy when added to a hot liquid. Mix cornstarch into the tempered egg mixture. Pour tempered eggs back into the pot of caramel again whisking continuously. Cook over medium heat until the caramel begins to thicken. This should only take about 2-3 minutes. Remove from heat and stir in butter and vanilla. Strain pudding mixture through a fine mesh sieve into a metal mixing bowl or heat proof bowl. Push the liquid through with a rubber spatula and discard any lumps that might remain. This will leave you with the creamiest pudding. Cover pudding with plastic wrap and refrigerate overnight. The plastic should be touching the surface of the pudding to prevent a skin from developing. Pudding is best served cold and can be covered and kept for up to 3 days in the refrigerator before serving. Whipped Cream Beat heavy whipping cream, vanilla and confectioners sugar together in an electric mixer until soft peaks form. Make this just before serving your banana puddings. ​ INGREDIENTS: heavy whipping cream vanilla extract confectioners sugar ​ TIPS In small glass mason jars or glasses, alternate layers of pudding, sliced banana and crushed gingersnap cookies. Top with homemade whipped cream and a drizzle of caramel sauce. QTY 1 1 2 QTY cup tsp tbsp

  • 焗香橙芝士配馬鈴玫瑰花 | Usapeec

    Earl Grey Tea Chocolate Pudding with Butter Caramel and Vanilla Sauce Ingredients Earl Grey Tea Filling Earl Grey tea leaves Cream Milk U.S. Liquid Egg Yolk Sugar Dark chocolate White bread (sliced) Butter (melted) 10 g 300 g 300 g 150 g 95 g 100 g 250 g 150 g Butter Caramel sauce Cream Vanilla Stick Granulated Sugar Glucose Syrup Butter 500 g 1 pc 112 g 112 g 58 g ​

  • 鮮檸蛋香醬 | Usapeec

    鮮檸蛋香醬 C 鮮檸蛋香醬 1 2隻 2隻 2湯匙 1湯匙,軟溶狀態的 2杯 1湯匙 ​ 1 1 0 若想放入瓶子或碗中,那容器必須十分乾淨,而且須用保鮮紙把蛋醬貼面蓋好。若非如此,它的面上便會呈現膜衣。若冷藏得法,可保存1-2天,但最好還是當天報銷,新鮮為上。 A

  • 芝士洋蔥蛋餅 | Usapeec

    Cheese & Onion Quiche Bite 材料: Rich Crust 5% waste U.S. Dried Egg Yolk Short 美國風乾全蛋粉 中筋麵粉 糖 泡打粉 鹽 無鹽牛油 水 雲尼拿油 蘇打粉 牛奶 206 克 1100 克 1100 克 25 克 5 克 1100 毫升 619 克 72 毫升 6 克 330 克 ​ 2900 份量 Unit gm ​ 157 小份 介紹 ​ 5Lb. 8 Oz. 製法 Filling: 1. Heat butter in a skillet add onion, sauté over moderate heat for 2 minute. (Don't brown the onions) 2. Remove heat and place in a strainer allowing excess fat to drain off. 3. Whisk milk, Water, U.S. DRIED WHOLE EGGS and a Teaspon of Sugar to avoid Clumping. 4. Stir in the cooled onions, Emmenthal cheese, Nutmeg and season with salt and pepper to your taste. 5. Pour mixture into bites shells. 6. Put bites into oven and bake at 165°c oven for 10 minutes. Reduce temperature to 150°c; bake 10 minutes. Remove and Let cool before serving.

  • 雲呢拿海綿蛋糕 | Usapeec

    雲呢拿海綿蛋糕 材料: 美國風乾全蛋粉 中筋麵粉 糖 泡打粉 鹽 無鹽牛油 水 雲尼拿油 蘇打粉 牛奶 206 克 1100 克 1100 克 25 克 5 克 1100 毫升 619 克 72 毫升 6 克 330 克 ​ 份量 Unit 157 小份 介紹 ​ 5Lb. 8 Oz. 製法 1. Pre-heat oven to 160°c 2. Mix/Whisk flour, baking powder, Baking soda, salt, and U.S. DRIED WHOLE EGGS into mixing bowl 3. Start CREAMING BUTTER & SUGAR in the Mixer until smooth and fluffy 4. Mix in the Flour and U.S. DRIED WHOLE EGG mixture and then add the Water and Milk and Vanilla and mix gently 5. Do Not Over Mix, folding is ok 6. Pour at once equal amounts into GREASED (using spray) Small Muffin Trays/Muffin Cups and bake 160°c for 15-18 minutes or until toothpick comes out clean. 7. Remove from oven and let cool. When cool, loosen cake from sides with a knife to remove.

  • Home | Usapeec

    為什麽選用美國雞蛋? ​ 世界各地的買家都知道,美國雞蛋及雞蛋製品的 質素特別出眾 ... ... ​ 了解更多 鮮蛋 美國雞蛋業採用美國農業部(USDA)標準,將雞蛋分為三個消費級別 雞蛋製品 雞蛋製品都是以新鮮雞蛋作為原材料,以先進科技把雞蛋除殼、把蛋白和蛋黃分離,並製作成方便的包裝,為不同的食品製作工序提供以下重要益處 雞蛋及雞蛋製品安全 美國國會在1970年通過雞蛋製品檢定法,要求所有雞蛋製品以巴氏殺菌法消毒 雞蛋所含的營養 每天吃一隻雞蛋絕對是沒有問題的 雞蛋知多啲 為什麼有些雞蛋有兩個蛋黃?而這又是怎樣形成的? 食譜 雞蛋能完美搭配早午晚各餐的豐富菜式,來看看我們的廚師食譜如何刺激你的煮食靈感 關於我們 透過美國雞蛋協會的支援,本網站旨在成為美國雞蛋及雞蛋製品的門戶平台

  • 生酮蛋白小食 | Usapeec

    生酮蛋白小食 材料: 美國風乾蛋白粉 648 克 水 4752 克 橄欖油 55 克 洋蔥(切碎)1200 克 糖 20 克 (以防止結塊) 全脂牛奶 1470 克 菠菜 (要冷凍瀝乾切碎的) 800 克(實際重量 480 克) 紅辣椒(切碎) 700 克 羊芝士 600 克 Ceyenne 胡椒 12 克 鹽 72 克 黑胡椒(現磨)24 克 648 克 4752 克 55 克 1200 克 20 克 1470 克 800 克(實際重量 480 克) 700 克 600 克 12 克 72 克 24 克 ​ 份量 300 小份 gm gm gm gm gm gm gm gm gm gm gm gm 介紹 美味簡單的早餐或小吃,是一種健康的選擇。 可以冷凍和加熱,以供日後享用。 ​ 製法 餡料 1. 燒熱油鍋加入洋蔥,然後加入紅辣椒爆香,洋蔥炒至半透明狀,然後加入切碎的菠菜,熄火靜置。 2. 將美國風乾蛋白粉、鹽、胡椒和糖一起攪拌以避免結塊。 然後加入水和牛奶攪拌。 3. 將洋蔥、紅辣椒和菠菜平均放入鬆餅杯中,再將蛋清混合物倒在上面直到 3/4 滿,然後在上面撒上羊芝士。 (如果不使用鬆餅杯,請用烘烤噴霧噴灑托盤以避免粘底)。 4. 將 托盤放入烤箱,以 175°C 烤箱烘烤 12-15 分鐘, 或者直到完全煮熟;並冷卻 10 分鐘,然後從托盤中拿出。