Apple Cake | Akis Kitchen

Apple Cake | Akis Kitchen Subscribe: https://goo.gl/z44Ems Recipe: http://goo.gl/cd7r9J Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Official website: http://goo.gl/N8cqNS Facebook Page: https://goo.gl/SQcz7M Twitter: https://goo.gl/sBxFdm Instagram: http://goo.gl/5iTM7N Pinterest: https://goo.gl/6C2dtp Video Editor: Michael Barbaris Featured...

Dairy Free Mango Ice Cream | Akis Kitchen

Dairy Free Mango Ice Cream (Dairy Free) | Akis Kitchen Subscribe: https://goo.gl/z44Ems Recipe: http://akispetretzikis.com/en/categories/glyka-2/nistisimo-pagwto-mangko Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Official website: http://goo.gl/N8cqNS Facebook Page: https://goo.gl/SQcz7M Twitter: https://goo.gl/sBxFdm Instagram:...

Chocolate Orange Souffle | The Dessert Queen – Neelanjali | Sanjeev...

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHOCOLATE ORANGE SOUFFLE Ingredients 1 cup chopped dark chocolate...

Chocolate Magic Cake | Delish

So light it might just float off your plate. DIRECTIONS 1. Preheat the oven to 325 degrees F. 2. Grease a 8"x8" baking dish with butter...

딸기 크림치즈 오믈렛빵 만들기: Strawberry Cream Cheese Omelet Bread [우미스베이킹:그녀의베이킹]

♡♡youtube채널 구독하기 .좋아요 및 아래 SNS 구독도 부탁드려요 ♡♡ 핫하다는 오믈렛빵 만들어 보았습니다. 예전에 정말 맛있게 먹었던 기억이 있네요 크림치즈와 딸기의 조합은 정말 꿀맛이에요~^^ 190도에서 10분 구워주었습니다. 재료(16개) 계란흰자3+ 설탕...

No-Bake Chocolate Peanut Butter Cheesecake

Customize & buy the Tasty Cookbook here: Here is what you'll need! NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE Servings: 8-10 INGREDIENTS 10 graham crackers 7 tablespoons melted butter 24 ounces cream...

Creamsicle Pie

Dreamy creamsicle pie! This easy pie combines the classic flavors of orange and creamy vanilla in one easy bite! Serve soft or...

4 Ingredient Peach Dumplings

FULL RECIPE: These easy peach dumplings are one of our favorites and can be made with peaches, apples or your favorite fruit fillings! source

Mini Cheesecakes

Mini Cheesecakes are easy to make and deliver big rich cheesecake flavor! Top with your favorite toppings for a yummy dessert in just...

Cheesecake Stuffed Strawberries

This dessert recipe is quick, easy and delicious! Fresh juicy strawberries filled with a rich cream no bake cheesecake are a family favorite source

Easy Strawberry Shortcake Recipe

Classic strawberry shortcake with a biscuit style cake, fresh juicy strawberries and homemade whipped cream. This is easy to make homemade from scratch! ...

Chocolate Peanut Butter Fudge

Easy no-fail Chocolate Peanut Butter Fudge! Just 4 ingredients and a few minutes for this deliciously easy recipe! Print Recipe here: source

Baked Apple Pie Roll Ups

Baked Apple Pie Roll Ups! Easy to make, even easier to eat... Apple pie filling wrapped in a crispy cinnamon sugar shell! source

【Yahoo小當家】零難度!用電鍋完成抹茶紅豆年糕/Matcha Red Bean New Year Rice Cake

攪一攪、蒸一蒸,靠一個電鍋就可以做出好吃的「抹茶紅豆年糕」!別懷疑,真的就是這麼簡單。今年過年就吃個自己做的甜年糕吧! ▼你還會想看▼ 一鍋到底台式麻油雞▶ 邪惡醬油漬蛋黃拌飯▶ 雞蛋布蕾▶ 鹹蜆仔▶ 牛排美味多汁的秘密▶ - 看更多邪惡美食: Facebook: Instagram: - 製作:影像生活-差不多食譜 source

The Ultimate Chocolate Cake | Akis Kitchen

The Ultimate Chocolate Cake | Akis Kitchen Subscribe: https://goo.gl/z44Ems Recipe: http://akispetretzikis.com/en/categories/keik-mpiskota/to-apolyto-keik-sokolatas Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Official website: http://goo.gl/N8cqNS Facebook Page: https://goo.gl/SQcz7M Twitter: https://goo.gl/sBxFdm Instagram: http://goo.gl/5iTM7N Pinterest: https://goo.gl/6C2dtp Video Editor:...

Ferrero Rocher Nutella Cupcakes

Ferrero Rocher Nutella Cupcakes Save this video: https://taste.md/2hlHfDP food-videos.com 0 Source

Cherry Crumble- How to and Recipe “Parfait” | Byron Talbott

SUBSCRIBE: WEBSITE: BLOG: TWITTER: FACEBOOK: *Music by: Chad Sugg Song: "Wizards" KITCHEN EQUIPMENT: All-Clad Sauce Pan: Glass Bowls: Wire Whisk: Shun Kaji Knife Set: Shun Kaji...

French Macarons-How to and Recipe | Byron Talbott

SUBSCRIBE: WEBSITE: TWITTER: FACEBOOK: KITCHEN EQUIPMENT: All-Clad Strainer: Boos Maple Cutting Board: Temperature Gun: INGREDIENTS: 4.5oz hazelnut flour 4.5oz powdered sugar 4.5oz granulated sugar 3oz H2O 3oz egg whites TOOLS: Flour...

Special Chocolate Chip Cookies-How to and Recipe | Byron Talbott

Thumbs up, and Subscribe! Thanks for watching. BLOG: TWITTER: FACEBOOK: KITCHEN EQUIPMENT: Wire Whisk: Ring Molds: Silpat: INGREDIENTS: 1 1/2 Cups All Purpose Flour ...

Chocolate Air-How to and Recipe | Byron Talbott

SUBSCRIBE: WEBSITE: TWITTER: FACEBOOK: KITCHEN EQUIPMENT: Boos Maple Cutting Board: All-Clad Mixing Bowls: Shun Kaji Knife Set: Shun Kaji Chef Knife: All-Clad Sauce Pan: Glass...

Crêpes Dentelles-How to and Recipe | Byron Talbott

SUBSCRIBE: WEBSITE: KITCHEN EQUIPMENT: Glass Bowls: All-Clad Mixing Bowls: Wire Whisk: INGREDIENTS: 1/4 lb Butter 1/2 Cup Sugar 1/2 All Purpose Flour 1 Egg White Pinch Of Salt Oven...

[LG DIOS OVEN] Dried fruits CHOCOLATE BARK ~* : Cho’s daily...

Dried fruits CHOCOLATE BARK ~* : Cho's daily cook The convection oven video for May is recipe for Chocolate Bark using dry function of...

Easy Croissant Donuts | Tastemade

Easy Croissant Donuts Save this recipe: https://taste.md/2iEMEXv Source

MARIO QUESTION BLOCK SURPRISE CAKE – NERDY NUMMIES

Today I made a Mario Question Block Surprise Cake! Let me know down below what other videos you would like to see! *Order The Nerdy...

Lemon & Hazelnut Dacquoise 檸檬榛果達克瓦茲

Dacquoise as cookies by themselves. Easy to make, store and great for gifts! ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/ Website: http://www.ciao-kitchen.com ----------------------------------------- Lemon & Hazelnut Dacquoise Yield: flower-shaped dacquoise x 6pc egg white 75g sugar 26g cream of tartar 1 tsp (or replaced with 1 tsp lemon juice) almond powder 60g confection's sugar 45g all-purpose flour 12g almond flakes, chopped almonds for sprinkle (optional) ----------------------------------------- 兩種口味檸檬與榛果,利用檸檬的清香酸味平衡榛果的濃郁,一口咬下酥酥的外殼、堅果的顆粒、兩種口味的內餡在口中瞬間化開,一個燈、兩個燈,三個榮登上我們家愛吃的甜點No.1!我最愛的吃法是冷凍起來直接吃,快試試~ 詳細食譜:http://bit.ly/2eh5CFZ

Chestnut Chocolate Madeleine 栗子可可瑪德蓮 / Tips for great madeleines

Chestnut shaped Madeleine with chestnut batter and a candid chestnut inside. Small wonders. ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/ Website: http://www.ciao-kitchen.com ----------------------------------------- yield: 4 x chestnut shaped madeleines butter 65g chestnut paste 35g cake flour 60g cocoa powder 5g baking powder 2g vanilla extract 1 tsp egg 65g maple syrup / honey 10g candid cooked chestnut 1pc per piece ----------------------------------------- 詳細食譜:http://bit.ly/2ehtBQG

Cake In A Box

For all you Justin Timberlake, SNL, and chocolate cake lovers out there, this one is for you. I was initially inspired to create this dessert from @DinaraKasko’s instagram and absolutely love her style of cake/pastry creation and recipe development. She has a very keen sense of flavor and aesthetic which is hard to come by, so go give her some love and tell her that I sent you on over if you do end up checking her out. Anyways, hopefully this “Cake In A Box” inspires you to think a little bit differently about dessert garnishing and plating aesthetics the next time you try to tackle some new fancy creation! Now lets go makes some CAAAKES!!!!! What is Isomalt Sugar? Isomalt is the popular name for Isomaltitol which is a sugar substitute made from beet sugar. Over the past twenty years chefs, sugar artists, and confectioners have found that Isomalt has many advantages over sugar especially when making showpieces, cake decorations, dessert garnishes and candy. It has an excellent taste and has an appearance and texture very similar to sugar. It is heat stable and ph stable and is suitable for cooking and for processed foods. It does not absorb water and so it does not become 'sticky'. This makes it excellent as a coating for hard sweets and candies. SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood PINTEREST: https://www.pinterest.com/botalbott/ HIGHLIGHTED TOOLS: Non-Stick Baking Sheet (Silpat): http://amzn.to/2gvjjSJ Isomalt Sugar: http://amzn.to/2fif8EN Torch Nozzle & Tank: http://amzn.to/2gvsfHD & http://amzn.to/2gdC2zk MOST USED TOOLS: Boos Walnut Cutting Board: http://amzn.to/1LKPfLj Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Tweezer Tongs: http://bit.ly/1PiuAfV KitchenAid Mixer: http://amzn.to/1KfoWfZ KitchenAid Ice Cream Attachment: http://amzn.to/1djb3i8 Vitamix: http://bit.ly/1EtVugM Induction Stove Top: http://amzn.to/1kZnP7f OXO Good Grips Container: http://amzn.to/1pJbVjj Shun Kaji Chef Knife: http://amzn.to/1UdrH4z Shun Kaji Cleaver: http://amzn.to/1GRrgnd Shun Kaji Knife Set: http://amzn.to/1LXz9eu All-Clad Sauce Pan: http://amzn.to/1Ly50oU All-Clad Fry Pan: http://amzn.to/1emXaQJ All-Clad Pot: http://amzn.to/1LKUB9p All-Clad Grill: http://amzn.to/1KvzE25 All-Clad Strainer: http://bit.ly/1Ibm4we All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO Glass Bowls: http://amzn.to/1GmvN2U Cheese Board: http://bit.ly/1EUdoH2 Marble Slab: http://amzn.to/1NfP5Jg Temperature Gun: http://amzn.to/1CNO59N Pastry Bag: http://amzn.to/1KqMRsY Measuring Spoons: http://amzn.to/1T8BE1F Squeeze Bottles: http://amzn.to/1KxaRZX Sheet Tray: http://amzn.to/1T1l3N5 Silpat: http://amzn.to/1GMnn2O Wire Whisk: http://amzn.to/1GGEUPk Offset Spatula: http://amzn.to/1GMnWd8 Pasta Maker: http://bit.ly/1xIjCGD Ring Molds: http://amzn.to/1IS9Tmx Hand Grater: http://amzn.to/1gd6Jmx Box Grater: http://amzn.to/1gd7qMT Pepper Grinder: http://amzn.to/1KwXbOx Mini Carafe: http://amzn.to/1s2x7AJ Mini Glass Pitcher: http://amzn.to/1sbWpf8 Porcelain Dish: http://amzn.to/1LXS8Wi Tart Ramekin: http://amzn.to/1GGEsAI Glass Ramekins: http://amzn.to/1HGG38t Ice Cream Scoop: http://amzn.to/1GAKZ9H Metal Canoli Mold: http://amzn.to/1duJYsh Waffle Iron: http://amzn.to/1Ce3R31 Gnocchi Board: http://amzn.to/1gd7qMT INGREDIENTS: Cake: 1/2 cup soft, room temp butter 1/4 cup vegetable oil 1 cups granulated sugar 1 tbsp vanilla extract or paste 2 whole eggs (room temp preferred) 1 1/2 cups cake flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 cup sour cream 1/2 cup whole milk Chocolate Glaze: 1 cup dark chocolate chips 1 packet of powdered gelatin 4 tbsp of water 1/2 cup corn syrup 1 tbsp vanilla extract or paste.. or a fresh bean. Sugar Cube: 1 cup isolmalt sugar

Low Fat Yogurt Souffle 低脂優格舒芙蕾

Made a low-fat Souffle version with yogurt. It contains only 80 calories per serving, half comparing to the traditional method! ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/ Website: http://www.ciao-kitchen.com ----------------------------------------- Low-Fat Yogurt Souffle yield: 2 serving Ingredients: 75g Greek yogurt 8g Raspberry puree *for original flavour, you can use 83g greek yogurt in total 1pc egg 1 tbsp cake flour a pinch of salt 1/8 tsp cream of tartar 20g maple sugar or regular caster sugar ----------------------------------------- 使用低GI食材希臘優格、覆盆子果泥、楓糖做出比經典舒芙蕾熱量少一半的優格舒芙蕾,更棒的是,不論是作法、食材準備、製作時間都更快速容易了,一點都不輸經典舒芙蕾入口即化的口感。 食譜:http://bit.ly/2eUZP9v

【Yahoo小當家】奶酒起司蛋糕/Irish Cream Cheesecake

同場加映 抹茶千層蛋糕▶ http://bit.ly/25q30Kj 草莓千層蛋糕▶ http://bit.ly/1pHWyvq 半熟起司塔▶ http://bit.ly/2aaljwe 巧克力香蕉酥皮派▶ http://bit.ly/29XoNPi 牛排美味多汁的秘密▶ http://bit.ly/29XqH2o - 看更多邪惡美食:http://bit.ly/yahoofoodtw #Instagram:https://www.instagram.com/yahoofoodtw/ - 製作:My Deja Vu 既視感生活日誌 https://www.facebook.com/mydejavu000/

Chocolate Chiffon Cake 湯種可可戚風

充滿空氣感的戚風使用湯種日式做法讓組織柔軟、濕潤度都大大提升!巧克力口味香醇不甜膩,不論是送禮有面子,或是自己當成下午茶享用都超合適的~ 完整食譜:http://bit.ly/2bK0jPA

Matcha Ice Cream DIY (No machine) 宇治金時白玉 うじきんとき

食譜:http://bit.ly/2bgbcFp 微苦的抹茶、綿密的紅豆泥加上QQ的白玉,構成日式經典甜點宇治金時 (UCHIKINDOKI) 的三元素~沒有冰淇淋機,使出洪荒之力後超簡單地做出綿密、濃郁的抹茶冰淇淋! Homemade matcha ice cream with sweet red bean paste and chewy tang yuan is a classical Japanese dessert: UCHIKINDOKI. Recipe: http://bit.ly/2bgbcFp

Vanilla and Strawberry Swiss Roll | Waitrose

A classic dessert, this swiss roll recipe is surprisingly quick to make with delicious results. View the recipe here: http://bit.ly/1kGoewT

Half-Baked Cheese Tart (Pablo) 半熟起士塔

起士塔還可以有熟度?三分熟、五分熟、七分熟任君選擇,自己做自己想吃的熟度! 詳細食譜:http://bit.ly/2a6vvlS How do you like your cheese tart cooked? What?! That's right. You can make a rare, medium rare or medium well cheese tart according to your preference. Try now! Recipe: http://bit.ly/2a6vvlS

Blueberry Cheesecake Ice Cream Recipe 🍦 Episode 1089

To get this complete recipe with instructions and measurements, check out my website:http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKit... Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Lemon-Spice Ice Cream Sandwich – Everyday Food with Sarah Carey

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious...

Molten Chocolate Cake 爆漿熔岩土石流蛋糕

天崩地裂的巧克力熔岩蛋糕,因為流得有點跨張決定取名土石流蛋糕比較貼切,連上頭的覆盆子都抵擋不住了,巧克力的濃郁濕潤搭配莓果的一點點酸味和果香,完全不會膩口。食譜:http://bit.ly/29UotWh Chocolate molten cake, but I prefer to call it a chocolate landslide cake to be more accurate. With the hidden raspberry inside and the lemony butter, the cake tastes rich yet refreshing. Recipe: http://bit.ly/29UotWh

Chocolate Mousse 告白/分手巧克力慕斯

濃郁的巧克力慕斯,亮如漆的淋面,一切開發現隱藏版的覆盆子愛心果凍,酸酸甜甜、絕搭風味。可以用來獻上真心告白甜點或是斬斷愛心的分手暗黑甜點,你覺得是哪種呢? 詳細食譜:http://bit.ly/29vog7X Rich chocolate mousse with shiny chocolate glaze, and raspberry heart-shaped jelly inside. The tartness of raspberry brings out chocolate's best flavor. It's a ideal dessert for Valentine's Day! Recipe: http://bit.ly/29vog7X

Choux au Craquelin 菠蘿泡芙三重奏

菠蘿脆皮泡芙,加上黑糖菠蘿皮脆度up up! 分享的小撇步讓新手也做得出大小一致、漂亮整齊的泡芙。搭配清爽的柑橘香緹鮮奶油內餡,消暑的夏日甜點,自己在家動手做,完全不輸專業甜點店~ 詳細食譜:http://bit.ly/2fMQH6G Professional choux au craquelin / crispy cream puff! Having troubles piping exact sized cream puff? The tips are in the video. Adding a cookie dough on top of the puff is the best way to keep the crunchy crust longer. Recipe: http://bit.ly/2fMQH6G

Paris-Brest Puff / Choux Pastry 巴黎布雷斯特泡芙

Paris-Brest puff is inspired by the bicycle racing route from Paris to Brest in France. It's traditionally filled with rich and creamy hazelnut buttercream. Here I use Nutella and peanut butter to recreate the flavor. ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/ Website: http://www.ciao-kitchen.com ----------------------------------------- Paris-Brest Puff Ingredients: Yield: 2 70g all purpose or bread flour *bread flour preferred (I use Bob’s Red Mill) 13g sugar 96g water 48g butter 2g salt 100g egg Sprinkle: almond flakes, chopped almonds ----------------------------------------- Filling // Hazelnut German Buttercream Custard Ingredients: 1pc yolk 25g sugar 8g cake flour 83g milk 1 tsp vanilla extract Hazelnut Buttercream Ingredients: 135g custard 92g butter 40g Nutella / hazelnut praline 25g peanut butter ----------------------------------------- 巴黎布雷斯特泡芙,是圓形泡芙的華麗變身版。當初發明的靈感來自法國自行車比賽的路線,因此形狀模仿車輪。泡芙皮灑滿杏仁片,增加酥脆度和堅果的香氣,利用常見的材料重現經典的榛果奶油餡料,濃醇不甜膩喔! 食譜:http://bit.ly/29rngRG

Souffle Cake Roll with Fruits 舒芙蕾水果生乳捲

Souffle cake roll, aka cotton cake roll, is known for its soft and fluffy texture. ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/ Website: http://www.ciao-kitchen.com ----------------------------------------- Souffle Cake Roll Ingredients: Butter 40g Milk A 10g Cake flour 60g Egg 1pc Yolk 3pc Milk B 40g (heat it to 60C degree) Yogurt & Cream Filling Whipping cream 180g Plain yogurt 20g Icing sugar 20g ----------------------------------------- 舒芙蕾蛋糕捲,又稱棉花糖蛋糕、生乳捲、黃金戚風捲,特色在於柔軟綿密、入口即化的蛋糕體,搭配清爽的優格鮮奶油餡&甜甜的莓果,冷藏冷凍都好好吃的夏日甜點! 詳細食譜: http://bit.ly/29o0VEz

Mini S’mores Eclair

Here is what you'll need! Makes 20-25 mini eclairs INGREDIENTS 1 pack graham crackers ½ cup unsalted butter, cubed 1 teaspoon salt 1 cup water 3/4 cup flour 4 eggs (+1 for egg wash) 14 ounces marshmallow fluff 4 ounces dark chocolate bar ½ cup heavy cream Mini marshmallows for decorating PREPARATION 1. Preheat oven to 425˚F (220˚C) 2. In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. 3. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine. 4. Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes. 5. Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough) 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch logs. 7. Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape) 8. Brush the eclairs with beaten egg. 9. Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes. 10. Remove eclairs from oven. Using the tip of a knife, cut a small “x” into the bottom of each eclair and transfer (“x” side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape). 11. Fill a piping bag fitted with a narrow tip with marshmallow fluff. 12. Just before serving, pipe the fluff into the cooled eclairs. 13. Break apart chocolate and add to a small microwave safe bowl. 14. To a separate, small microwave safe bowl, add the heavy cream. 15. Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth). 16. Dip the top side of the filled eclairs into the melted chocolate. 16. Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can “toast” the marshmallows to make them super cute) 16. Best served immediately. Enjoy! Music provided by Warner Chappell Inc. Used with permission

The Best Chocolate Chip Cookies (The Food Lab) 超好吃巧克力豆餅乾

顛覆傳統的巧克力餅乾,利用焦化奶油、黑糖、全蛋打發和麵糊靜置等技巧,讓餅乾充滿太妃糖的香氣,外脆內軟的口感,搭配鹽粒平衡甜味,好吃到停不下來!食譜: http://bit.ly/2dYzzFL Innovative chocolate chip cookie recipe from The Food Lab! The use of brown butter, brown sugar, beating eggs and resting the dough create depth of flavors and awesome texture. Original recipe: www.seriouseats.com