我很喜歡吃冰,尤其是剉冰
但不是那種傳統的粗粗的冰
是一種叫牛奶綿綿冰的那種
都不用加料,嘴裡自然融化
但很少賣,要找一下才會有
然後我就找到了
好朋友外甥的店
Thanx for 關渡大橋苦主 Frances Meow
#那個甜點 That dessert那個甜品
#台北市北投區實踐街48巷12號
#太喜歡吃冰了啦怎麼辦
#聽說女生不能常吃冰嗎
#但夏天不吃冰太逼人捏
#天哪女生我向你們致敬
同時也有4部Youtube影片,追蹤數超過46萬的網紅傅長膨AnimaJinx,也在其Youtube影片中提到,如果喜歡我可以訂閱,或者到我的臉書粉專按讚給我支持~ If you like me pls subscribe, or Like my FB Page to suppport me :) Instagram: https://www.instagram.com/anima_jinx/ 臉書專頁Fa...
「that dessert那個甜點」的推薦目錄:
that dessert那個甜點 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[#台味甜蜜蜜 / The Sweet Taste of Taiwan] 老闆,來一碗滷肉飯!/ Taiwan in a bowl: Lu Rou Fan (English below)
說到法式甜點的 #台灣味,怎麼能不提萬華的 菓實日?
前幾年就為菓實日將台灣傳統文化融入法式甜點的創意心折,如果說巴黎有日式銅鑼燒店 Pâtisserie TOMO 作為日法甜點水乳交融之作的代表,(參見 #法式甜點學 p.156, 241, 336, 337),菓實日便似乎象徵著法式甜點真正能在台灣生根、與在地庶民文化結合開出的芳草奇卉。TOMO 以法式甜點技法重新詮釋日式甜點,外型融入了銅鑼燒與法式經典(如 Paris-Tokyo、檸檬塔、反轉蘋果塔、日本威士忌聖托佩塔等)、口味也兼有兩者之長;菓實日則不受限於單一類型糕點,代表作「紅龜」與「滷肉飯」大膽地用法式蛋糕(entremets)重新詮釋了他們心目中的台味與台灣精神。
數年前有幸品嚐過「紅龜」,一直對酒釀慕斯加紅豆餡既新奇又傳統的搭配念念不忘。這次趁著留在台灣的時間,又去拜訪了他們幾次,還剛好遇到他們在籌備線上課程期間,有幸飽覽饅頭主廚的精彩作品,並品嚐了這碗讓我一直好奇不已的「滷肉飯」。「滷肉飯」不僅有著法式甜點繁複多層的特質,還非常奇妙地揉合了台味無比的混搭創意:以蜜漬地瓜丁加焦糖醬模擬了滷肉飯的靈魂元素——滷肉與滷汁、米香白巧克力薄殼包裹著八角慕斯則成了晶瑩的米飯,最妙的是一匙舀起,還會意外地發現碗底的驚喜:肉鬆加自製酥菠蘿(奶酥、crumble)和生乳酪蛋糕體,最上方點上一片鮮綠的香菜,就變成了一碗技法完全是法式、但風味組合與精神卻100%台味的滷肉飯造型甜點。
前兩個禮拜我提到「是否有 #台灣神髓?」、「什麼是台灣神髓?」、「台灣神髓是否能被表現出來、又該怎麼表現?」,而菓實日的「滷肉飯」幾乎是不偏不倚地回答了這些問題。所有曾經必須對外國友人介紹台灣飲食的朋友,都會知道「台灣味」、「台菜」非常難以定義與畫出界線,因為台灣就是一個充滿了移民的島嶼、乘載了各種不同文化混雜的歷史,尋求「純粹的」台味很難不落入徒勞無功的下場。事實上台灣的活力,確實也來自於那種能將不同文化輕鬆且毫不做作地混搭、交融的自在。菓實日的「滷肉飯」恰恰體現了這種看似大膽奔放、但成果無比協調的餘裕。多達八層,且有香菜、地瓜、八角、肉鬆等台灣常見的料理元素,被妥貼地收納在這個「法式蛋糕」中。或許你無法一口氣分辨出每一種元素與層次,但它們卻如此完滿、歡欣地在嘴裡融合在一起,讓人不由得脫口而出「好吃」!哎呀,這不正是「台灣」和「台灣神髓」嗎?
老闆,再來一碗啦!
📌 菓實日目前正在休息準備下一步計畫中,門市並未對外營業。饅頭主廚與先生韞豐正在忙著籌備他們的線上課程,也有一些與桃園 雙口呂 Siang kháu Lū 文化廚房合作的實體教學。接下來會有小量對外販售的計畫,關心他們動態的朋友記得追蹤菓實日的粉絲頁;好奇這些台味甜點如何設計、製作,也可以了解他們傾囊相授的線上課程!https://tinyurl.com/y8cchelc
🔖 延伸閱讀:
#Ying的台味甜蜜蜜 系列
台灣味、台灣神髓究竟是什麼?https://tinyurl.com/y7ewoon4
從「亞洲甜點在巴黎」思考何謂台灣味:https://tinyurl.com/y36tprn8
亞洲甜點在巴黎的還魂與新生- Café Lai'Tcha 與 Fu Castella:https://tinyurl.com/y3pcspn5
👉🏻👉🏻 更多 #台北甜點店 影音,記得來 Instagram 找我玩:https://tinyurl.com/yb3a783m
*****
Kajitsu, a hidden treasure in Taipei’s Wanhua district, is a little French pastry shop that makes Taiwan-inspired pastries. Chef Mantou transforms traditional festive pastry “Âng-ku-kóe” and “Lu Rou Fan”, Taiwan’s national dish, into French entremets. It is not unusual that food adapts to local tastes when it travel overseas. It takes place in different forms. Take French pastries for instance, adding local ingredients in the classics is one way. For example, Japanese chefs may use yuzu to replace lemon when making their tarte au citron. Employing foreign skills to revisit or transform one’s traditions is another. Pâtisserie TOMO in Paris that combines Dorayaki and classic French pastries serves one of the best examples. In Taiwan, Kajitsu is another interesting case.
“Âng-ku-kóe”, “red tortoise cake”, used to be the most popular local festive pastry in old times. It’s shaped as a turtle and coloured in red (sometimes in green) since turtles are a symbol of longevity, fortune, and fame in Taiwan. Red is also the lucky color here. In Kajitsu, chef Mantou tries to transform this traditional delight into a French entremets. She keeps the sweet red bean paste in the filling and matches it with sweet rice wine mousse to modernise the traditional taste. “Lu Rou Fan”, braised pork rice, one of the most beloved dishes that can be seen everywhere in Taiwan, is the chef’s another brilliant creation. Mantou takes sweet potato confit and caramel sauce to create a “trompe l’œil” of the famed braised pork and its sauce, star anise mousse hints the indispensable spice during the braising, the rice crispy and white chocolate coating shape the bowl of rice, and the unusual combination of pork floss and cheesecake gives a little surprise beneath. A refreshing coriander leave on top takes you to the humid summer of Taiwan instantly. Lots of seemingly conflicting ingredients are grouped together, resulting in, however, an incredible harmony. It is a fascinating dessert that can only be created by a Taiwanese pastry chef as it parallels Taiwan’s history and reflects its source of energy: immigrants with diverse origins, cultures and values cohabit and learn to evolve together.
As Kajitsu’s pastries are deeply rooted in the everyday life of Taiwan, there are also other intriguing creations such as petits fours with motifs of old tiles and the sweet “Doom crackers” inspired by the role of the god ruling the Qing Shan Temple in Wanhua district.
Click on the photos and have a closer look!
🔖 Read more on this topic
What is the taste of Taiwan? What is the spirit of Taiwan? https://tinyurl.com/y7ewoon4
Asian pastries in Paris part 1: https://tinyurl.com/y36tprn8
Asian pastries in Paris part 2 - Café Lai'Tcha & Fu Castella: https://tinyurl.com/y3pcspn5
👉🏻👉🏻 Don't miss out my "Taipei pastry shops" featured story on Instagram: https://tinyurl.com/yb3a783m
#yingspastryguide #yingc #taiwan #tasteoftaiwan #菓實日
that dessert那個甜點 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
能入菜也能入甜點的萬能松露體驗- Maison Balme 松露之家 / What goes best with truffles? Visiting Maison Balme at Printemps du Goût (English below)
年節已過,這幾天開工,不曉得大家是否一切順利、出外都有做好防疫措施?幸好明天又是週末,可以稍微舒緩一下焦慮的心情。法國這幾天因為冠狀性病毒肺炎陸續出現確診病例的緣故(且五例中有四例在巴黎),也是人心惶惶,許多農曆春節的慶祝活動如在中國城、共和國廣場舉辦的舞龍舞獅遊行等皆悉數取消。巴黎春天百貨 Printemps 原本在昨日也有規劃舞龍舞獅的表演(還有Miss France 的共襄盛舉),也因此一併取消了。不過本週末還是有許多如剪紙、點心試吃、印製個人化托特包的活動等會持續舉行,許多品牌也有合作推廣活動。
我趁此機會拜訪了 Maison Balme,一家已經營了四代的法國松露專門品牌(特別是黑松露),並品嚐了他們的各種松露美食。松露鵝肝、火腿、香腸、乳酪、奶油、松露油、松露鹽等應有盡有(還有松露蛋!),不過這些產品都不脫一般人的認知。那麼 #松露蜂蜜 呢?你聽過嗎?
在我的想像中,松露跟鹹食始終比較搭配,甜點或甜食就有點微妙。我過去一向也是對松露沒什麼特殊感覺的人,有些松露如果因為存放不當,甚至會有瓦斯、氨氣味等。但 Maison Balme 的所有松露產品都只有雋永、細緻的淡淡發酵氣味,而松露蜂蜜更是令我驚豔!大家知道有時在製作或品嚐甜點時,會加入一些鹽來提味,讓甜味在對比之下更加明顯,這裡的松露蜂蜜有異曲同工之妙。雖然松露本身並不是鹹的,但是它 #中性厚實的大地芬芳卻為蜂蜜增加了層次感與底蘊,宛如在風中搖曳的花朵找到了土地依憑,柔和的姿態中帶著堅定,非常迷人。那天下午我在大快朵頤各種松露美食之後,還得到了特製的松露蜂蜜可麗餅,大概很難找到比這更完美的收尾了。
很久以前台灣曾經一度吵過「松露巧克力沒有松露」的議題,但在 Maison Balme,你可以找到 #加了真正黑松露的巧克力!可惜我那天已經吃不下,準備留著下次添購伴手禮時再去,順便一起品嚐看看。另外還有黑松露洋芋片,是不是很夢幻呢?
我之前已經和大家介紹過位於春天百貨男裝部七樓的美食館「Printemps du Goût」,這裡不僅有各種 100% made in France 的道地法國美食、極度適合血拼紀念品,許多食品品牌如這次拜訪的 Maison Balme、巴黎知名咖啡品牌 Lomi 等,都有設座位和吧台,可以坐下來品嚐、並享受絕美的巴黎市中心景致(夏天還開放露台)。剛好在巴黎、或是接下來計畫來巴黎遊覽的朋友,不要忘了來這邊逛逛!
接下來就請大家點開照片欣賞,更多影音包括松露蜂蜜可麗餅製作等,可以點以下連結,看我的 Instagram 精選動態(要點到最後喔!):https://tinyurl.com/sjwqp66
🔖 延伸閱讀:
100% 法國製造、100% 巴黎美景的春天百貨美食館 Printemps du Goût:https://tinyurl.com/wrdmcoc
*****
Olive oil, ham, cheese, butter, foie-gras, sausages, pâté en croûte, chocolate…truffles actually add flavour to almost all French gourmet food. But have you ever heard of truffle honey? Oh yes, this rare match does exist and it tastes incredibly good!
I got invited the other day to discover Maison Balme at Printemps du Goût, the gourmet food section of Printemps Haussmann. Having developed for four generations, Maison Balme, a French brand specialising in tuber melanosporum, the so called black truffles or Périgord truffles, is an expert in all kinds of truffle gourmet foods. I wasn’t a fan of truffles and I usually shrink back from the distinctive odour of over-ripened truffles. However, the fresh black truffles and the truffle products that I tasted at Maison Balme that day completely changed my impression. The earthly and musky aroma can be in fact very pleasing, especially when they are infused in oils or paired with right products. I got the chance to taste a bit of everything that day. It was a colourful plate carefully prepared by Benjamin, one of the experts of the shop, that includes truffle ham, sausage, butter, cheese, a salad dressed with truffle oil, as well as truffle honey served as bread dipping or dressing.
Honey and truffles, what an usual but beautiful combination! I was really amazed! For a long time I thought truffles can only go with savoury food, and I’ve never imagined that truffles could actually add depth to the delicate sweetness of honey. After the tasting, Benjamin also made us crêpes dressed with that honey. Ordinary crêpes were transformed to a classy dessert with a simple gesture. I was just wowed.
It was a really delightful experience, plus I love the cozy ambiance and breathtaking view from Printemps du Goût. If you are in town or are planning to visit the city, don’t forget to come over and enjoy a 100% French experience. Collaborating with Printemps du Goût for the celebration of the Lunar New Year, Maison Balme is giving a free truffle chocolate bar to customers who spend more than 75€ at the brand. If you’re not a sweet tooth, the black truffle chips could be as tempting.
Other interesting activities and events of the Lunar New Year celebration at Printemps will take place this weekend. Don’t forget to check them out if you happen to be around. More photos and videos of my visit, check my Instagram featured story here: https://tinyurl.com/sjwqp66
🔖 More about Printemps du Goût and what it has to offer: https://tinyurl.com/wrdmcoc
#yingsparisguide #PrintempsduGoût #MaisonBalme #truffes #松露 #春天百貨慶春節
that dessert那個甜點 在 傅長膨AnimaJinx Youtube 的最佳貼文
如果喜歡我可以訂閱,或者到我的臉書粉專按讚給我支持~
If you like me pls subscribe, or Like my FB Page to suppport me :)
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我是男生, 但是女聲,
喜歡感恩, 不喜慢走~
如果你在我的影片裡找到歡樂,溫暖,力量,
那是對我最大的讚美!
謝謝:)
I'm a boy with girl's voices,
thanks for like, haters bye~
if you found happiness, strength and courage in my video,
that is the biggest compliment to me! Thank you :)
=============================
↓影片中提到的影片跟臉書粉專都在這↓
VLOG #4 一日素食
↓到AnsonTV去看一日素食的完整介紹吧!↓
https://www.youtube.com/watch?v=zCTRHD7Ycf8&t=
VLOG #5 閃光之煩噁賽
↓阿尼瑪到底拍了甚麼影片?↓
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VLOG #6 追捕首映會
↓趕快追蹤兩位美女的臉書粉專吧!↓
那個愛吃糖的女孩叫Candy
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相關影片:https://www.youtube.com/watch?v=JOsUAffVwvk&t=
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解釋區:
剪輯軟體:Adobe Premier Pro CS6
that dessert那個甜點 在 Nora Hsu- Barrel Leaf Youtube 的最讚貼文
我是個很愛吃冰淇淋/霜淇淋的人,常常嘴饞就買一隻霜淇淋來吃,但是外頭大部份的霜淇淋對我來說都偏甜,而且誠實面對它的食材,想到裡頭鮮奶油和油脂的含量總會覺得有罪惡感。而在好一陣子前,在 YouTube 上看到有人分享很特別、只用一種食材做冰淇淋的辦法,那樣食材就是我個人也很愛吃的香蕉!
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https://www.barrelleaf.com/chocolate-nice-cream/
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• 全素士力架冰淇淋蛋糕杯 (免烤,無麵粉) - https://www.barrelleaf.com/vegan-snickers-cups/
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that dessert那個甜點 在 Natayi Youtube 的精選貼文
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評價 Rating:
原味芝士蛋糕 Original Cheesecake ($7): 6.8/10
【影片簡介】
生日VLOG ♥
最好吃的芝士蛋糕?! • Trees Organic Coffee
拍影片那天是我的生日喔哈哈哈哈(求被祝福臉)
而且感覺很久沒帶你們去出去溜 科科
所以就以這個藉口跟朋友去了這家
傳說中全溫哥華最好吃的芝士蛋糕試吃啦~
好吧說實在的我有點失望T.T
可能因為我自己在甜品裡面
本來就很鍾愛芝士蛋糕
所以才覺得還能更好吧~
雖然說我不覺得是最好吃的
但是還是不錯吃的!
要說這個芝士蛋糕的話
我覺得價錢算是挺公道的
芝士味挺濃的
口感也挺creamy
吃到最後也不會說特別的膩
但可能就是缺了那份
一進口就要感動哭的美味吧
(而我不知道怎麼形容)
話說我對餅底一點印象都沒有.. lol
還有就是吃到最後的地方蛋糕有一點乾
【About this Video】
BIRTHDAY VLOG ♥
The Best Cheesecake?! • Trees Organic Coffee
It’s my birthday on the day that I was filming~
So I went here with my friend
Where I’ve heard that it is where they sell the best cheesecake in Vancouver
To be honest I am kinda disappointed
Maybe its because I’ve had my hopes high up
And among all the desserts
Cheesecake is one of my favourites
Although I don’t think its the best that I’ve ever had
It is still not a bad one!
Its cheesy and creamy
You won’t get sick of it even if you’ve had the whole piece
It’s just..
I don’t know how to explain anymore lol
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