【Crystal Mirror Sakura Cake】 A magical way to eat cherry blossoms has been added!
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- For more delicious desserts, please click↓↓↓ • 甜一下Sweety 🍰🍨🍦 | 吃点甜的治愈一下吧
In a studio, there's a dozen people, and a cat who is no longer stray. Usually, I lead the video. However this time, I will also cook for my friends and make a short video for you to watch. Allow us to warm and heal your stomach and heart :)
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欢迎小伙伴们帮我们翻译英文字幕~感谢❤
Thank you for helping us translate English subtitles~
翻译投稿请戳/Translation Submission：www.youtube.com...
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【 BGM见片尾标注噢 - See in credits 】
樱花镜面水晶蛋糕：
1、100g奥利奥饼干（不去夹心）碾碎，40g无盐黄油融化（可隔水可微波），取6寸模具，将黄油与饼干碎搅拌均匀。
2、压平压实，盖保鲜膜冷藏。
3、15g吉利丁片入冰水中泡软。
4、室温软化好的200g奶油奶酪中加入50g白砂糖，打发至无颗粒状态。
5、倒入5g朗姆酒、15g柠檬汁、180g酸奶和1颗鸡蛋黄（挑选可生吃的新鲜鸡蛋）搅拌成均匀的酸奶芝士糊。
6、100g淡奶油和50g牛奶混合倒入容器中，加入步骤3泡软的吉利丁片，中火隔水加热，搅拌至吉利丁片融化。分3次倒入酸奶芝士糊中，搅拌均匀。
7、冷藏好的饼干底倒入混合好的酸奶芝士糊，轻震几下消泡，冷藏1小时以上。
8、10g吉利丁片入冰水中浸泡3-5分钟，软化。10g盐渍樱花温水浸泡至花瓣散开。
9、200g雪碧摇晃并放气。50g纯净水加入步骤8里已泡软的吉利丁片，中火隔水加热，搅拌至吉利丁片融化，再倒入没气的汽水中搅匀。取出冻好的酸奶芝士蛋糕，撒上金箔碎，淋入镜面液。
10、放入樱花，调整位置，轻震几下，盖保鲜膜冷藏3小时。
11、取出，用热毛巾包裹住模具周围，焐2分钟左右脱模。
樱花爆浆泡芙：
1、酥皮：40g黄油常温软化后，加27g糖拌匀，用牙签沾少量可食用红色色素和1滴可食用白色色素拌匀，少量多次加入调出樱花色，筛入50g低筋面粉拌匀。
2、桌子上垫油纸，放入酥皮面团，再盖油纸，擀成3mm左右厚度，冷藏。
3、泡芙：75g水、25g牛奶、1g盐、3g细砂糖和40g黄油混合，小火加热轻轻搅拌，表面冒小泡关火，筛入60g高筋粉搅拌至锅底起薄膜。
4、2个鸡蛋打散，泡芙糊凉后分三次倒入鸡蛋液，搅拌均匀。
5、取出冷藏好的粉红酥皮，用圆形模具扣出9个直径为3cm的的酥皮。
6、烤盘垫上油纸，将做好的泡芙糊装入裱花袋中，剪开一个小口，往油纸中挤入3cm直径大小的圆形面糊，将酥皮盖在表面。
7、放入预热好的烤箱，180度25分钟后，转160度再烤10分钟，取出放凉。
8、奶油流心馅：200g淡奶油加15g细砂糖，稍微打至粘稠，装入裱花袋中。另取100g淡奶油加6g糖打发至能立起尖钩（用于表面装饰）。
9、取烤好的泡芙，从底部戳一个小口，挤满奶油流心馅，最后用一点点卡仕达酱封口。
*家里有状态较硬的色拉酱也可以，防止流心流出。
10、表面再挤入花型奶油，点缀上草莓肉和薄荷叶，撒糖粉。
我饿了...☹☹
辛苦你了，你们不愧是让猫当网红。厉害。
請問收音相關問題
If he cooked this for me...I would immediately be in love... I mean I already am just watching it 😜
Using translation:
Cherry Blossom Crystal Mirror Cake:
1. Crush 100g Oreo biscuits (without the filling), melt 40g unsalted butter. Take a 6-inch mold (waterproof and microwaveable), and mix the butter and biscuits evenly.
2. Flatten and compact. Cover with plastic wrap and refrigerate.
3. Soak 15g of gelatin tablets into ice water to soften.
4. Add 50g of white sugar to 200g of cream cheese that has been softened at room temperature, and beat until there are no particles.
5. Pour in 5g rum, 15g lemon juice, 180g yogurt and 1 egg yolk (choose fresh eggs that can be eaten raw) and stir to form a uniform yogurt cheese paste.
6. Mix 100g of whipped cream and 50g of milk into the container, add the soft gelatine tablets in step 3, heat over medium heat over water, and stir until the gelatin tablets melt. Pour into the yogurt cheese paste 3 times and mix well.
7. Pour the mixed yogurt and cheese paste at the bottom of the refrigerated biscuit, shake it for a few times to defoam, and refrigerate for more than 1 hour.
8. Soak 10g gelatin tablets in ice water for 3-5 minutes to soften. Soak 10g of salted cherry blossoms in warm water until the petals are scattered.
9, 200g Sprite drink. Wait for it to deflate. Add 50g of purified water to the gelatin tablets that have been soaked in step 8, heat over medium heat over water, stir until the gelatin tablets are melted, and then pour into flat soda water and stir evenly. Take out the frozen yogurt cheesecake, sprinkle it with gold foil, and pour in the mirror liquid.
10. Put the cherry blossoms in, adjust the position, shake lightly, cover with plastic wrap and refrigerate for 3 hours.
11. Take it out, wrap around the mold with a hot towel, let it out for about 2 minutes.
Cherry popping puffs:
1. Puff pastry: After 40g butter is softened at room temperature, add 27g sugar and mix well. Dip a small amount of edible red pigment and 1 drop of edible white pigment with a toothpick, mix well, add a small amount several times to make cherry blossom color, sift in 50g low-gluten flour. Mix well.
2. Put greased paper on the table, put in the pastry dough, cover with greased paper, roll out to a thickness of about 3mm, and refrigerate.
3. Puffs: Mix 75g of water, 25g of milk, 1g of salt, 3g of sugar and 40g of butter. Heat on a low heat and stir gently, with small bubbles on the surface. Turn off the heat. Sift in 60g of high-gluten flour and stir until the bottom of the pot is filmed.
4. Disperse 2 eggs, pour the egg liquid in three times after the puff is cool, and mix well.
5. Take out the refrigerated pink meringue and use a round mold to buckle out 9 meringues with a diameter of 3 cm.
6. Put the greased paper on the baking tray, put the prepared puff paste into the piping bag, cut a small opening, squeeze a 3cm diameter round batter into the greased paper, and cover the surface of the pastry.
7. Put it in the preheated oven, 180 degrees for 25 minutes, turn to 160 degrees and bake for 10 minutes, take it out and let cool.
8. Creamy flow heart filling: 200g whipped cream and 15g fine sugar, beat slightly until thick, and put it into a piping bag. Take another 100g of whipped cream and add 6g of sugar and whip until the sharp hook can be made (for surface decoration).
9. Take the baked puffs, poke a small opening from the bottom, squeeze them in cream filling, and seal them with a little custard sauce. *You can also have a thick salad dressing at home to prevent fluid from flowing out.
10. Squeeze flower-shaped cream on the surface, garnish with strawberry meat and mint leaves, and sprinkle with powdered sugar.
Please watch the video as well for better instructions!
By reading first line "using transaction: " am saying thank you so much for your kind effort 💟💟💟
Love from India
Thank you!
OMG! Thank you so much! I agree with the angel sent from heaven idea.
Thank u
Thank you sooo soooo Much!!!!😊😊😊
如果有一天日食記不拍了我估計會很難過，心裡的那片桃花源與嚮往也沒有了
看了你的視頻真的很享受，很舒服⋯很激勵我的烘焙魂😋😋
I love how clean and beautiful your videos are. What a feast for the senses. Thank you for the hard work.
What a great videos, I love your cats and dogs.
But can you make English subtitle because it hard to understand Chinese. So please..!!
每次看日食记心都静成了一汪清泉，太减压了。每一帧画面都太美了！
This channel needs more views!! I was beyond impressed with the cinematography..and then I realized he's a director of sorts! :D I'm so happy I found this channel a;sldkfj
咖喱變大隻了，還是一樣可愛❤️❤️
小酥餅❤️❤️
希望疫情能快結束，大家平安健康
出門記得戴口罩勤洗手
好漂亮的蛋糕，泡芙❤️❤️❤️❤️
艺术品，你的生活才叫生活，我的生活目前只能叫生存，立个flag，向你学习！
你的配方可太实用了！
好做，颜值又高！
哄女友神器
I was watching your delightful vídeo again with me cats...It makes me cry of Joy😻😻, It is Just so beautiful!💐
This channel is soo amazing and bro ur videos are awesome.... i feel youtube should recommend ur videos to everyone, the same way it recommended to me
我聽到了我內在的少女心在瘋狂的尖叫😍😂
好美的廚房、好精緻的甜點、好幸福的日子☺️
I'm your new subscriber, I love your channel and recipes very original. I hope you can put subtitles in all your recipes because unfortunately I don't speak Chinese yet.
You deserve more views and subscribers!!
I thought it was glass when I saw the miniature, but I was fascinated when I saw the preparation 😻😻😻 I am fascinated with these drawings, the music, the images, everything is so beautiful😍
Everything about these videos makes me feel so comforted and happy, so glad I found this channel 🌸💕
我的天 这太犯罪了 😂😂
每次看日食记就是享受 舒服 减压 加油 一直支持日食记! 蛋糕还是给闺蜜安排上吧😎
第一次来这么早。真漂亮，这双手能做出这么萌萌少女心的作品🌸🌸🌸🤣🤣🤣
看這个影片簡直是享受， 心情好好。
谢谢您的视频。在这情况未明朗化的时刻，您的视频是个慰藉。
This feels like the intro to a beautiful, wholesome but sad anime
It's so beautiful but please add some English subtitles? You'll definitely get more views
So happy founding this channel.. Love your cook, home, all stuffs in your kitchen, cats, and the shiba inu!! Your video put a warm scent feeling while watching it... Thank you for making these arts.
Why now people not appreciate so beautiful videos and just subscribe to some not important and very low video and channels, this is so amazing, i just saw cats and subscribe ahhah u take my soul. So beautiful! Wish u more subscribes!
You are an angel with a camera. Not less
Where did you get that sakura spoon? It's so cute!
I love Sakura 🌸 I would love that as my wedding cake 🎂 soft color, transparent, giggle & sakura 💘 what else do I need?!
You're an artist, special
I wish I could understand Chinese
revi tal same though, I love watching these videos they are so relaxing.
I ❤️ this channel.
Fc. From Thailand 🇹🇭
Nice cover of Rainbow Connection you used!
We want a translation of English.Your channel is so great.
最喜欢的烹饪节目，没有之一。
So I guess nobody’s gonna talk about the cutest spoons I’ve ever seen 😱😍
Mereces muchos seguidores, me gusta ver como cocinas y a tus gatito lindo me hace feliz, por favor mantente sano ,besos desde Ecuador
會做豚骨拉麵嗎？
In Translation
By Popyeana
1. Crush 100g Oreo biscuits (without the filling), melt 40g unsalted butter. Take a 6-inch mold (waterproof and microwaveable), and mix the butter and biscuits evenly.
2. Flatten and compact. Cover with plastic wrap and refrigerate.
3. Soak 15g of gelatin tablets into ice water to soften.
4. Add 50g of white sugar to 200g of cream cheese that has been softened at room temperature, and beat until there are no particles.
5. Pour in 5g rum, 15g lemon juice, 180g yogurt and 1 egg yolk (choose fresh eggs that can be eaten raw) and stir to form a uniform yogurt cheese paste.
6. Mix 100g of whipped cream and 50g of milk into the container, add the soft gelatine tablets in step 3, heat over medium heat over water, and stir until the gelatin tablets melt. Pour into the yogurt cheese paste 3 times and mix well.
7. Pour the mixed yogurt and cheese paste at the bottom of the refrigerated biscuit, shake it for a few times to defoam, and refrigerate for more than 1 hour.
8. Soak 10g gelatin tablets in ice water for 3-5 minutes to soften. Soak 10g of salted cherry blossoms in warm water until the petals are scattered.
9, 200g Sprite drink. Wait for it to deflate. Add 50g of purified water to the gelatin tablets that have been soaked in step 8, heat over medium heat over water, stir until the gelatin tablets are melted, and then pour into flat soda water and stir evenly. Take out the frozen yogurt cheesecake, sprinkle it with gold foil, and pour in the mirror liquid.
10. Put the cherry blossoms in, adjust the position, shake lightly, cover with plastic wrap and refrigerate for 3 hours.
11. Take it out, wrap around the mold with a hot towel, let it out for about 2 minutes.
Cherry popping puffs:
1. Puff pastry: After 40g butter is softened at room temperature, add 27g sugar and mix well. Dip a small amount of edible red pigment and 1 drop of edible white pigment with a toothpick, mix well, add a small amount several times to make cherry blossom color, sift in 50g low-gluten flour. Mix well.
2. Put greased paper on the table, put in the pastry dough, cover with greased paper, roll out to a thickness of about 3mm, and refrigerate.
3. Puffs: Mix 75g of water, 25g of milk, 1g of salt, 3g of sugar and 40g of butter. Heat on a low heat and stir gently, with small bubbles on the surface. Turn off the heat. Sift in 60g of high-gluten flour and stir until the bottom of the pot is filmed.
4. Disperse 2 eggs, pour the egg liquid in three times after the puff is cool, and mix well.
5. Take out the refrigerated pink meringue and use a round mold to buckle out 9 meringues with a diameter of 3 cm.
6. Put the greased paper on the baking tray, put the prepared puff paste into the piping bag, cut a small opening, squeeze a 3cm diameter round batter into the greased paper, and cover the surface of the pastry.
7. Put it in the preheated oven, 180 degrees for 25 minutes, turn to 160 degrees and bake for 10 minutes, take it out and let cool.
8. Creamy flow heart filling: 200g whipped cream and 15g fine sugar, beat slightly until thick, and put it into a piping bag. Take another 100g of whipped cream and add 6g of sugar and whip until the sharp hook can be made (for surface decoration).
9. Take the baked puffs, poke a small opening from the bottom, squeeze them in cream filling, and seal them with a little custard sauce. *You can also have a thick salad dressing at home to prevent fluid from flowing out.
10. Squeeze flower-shaped cream on the surface, garnish with strawberry meat and mint leaves, and sprinkle with powdered sugar.
Please watch the video as well for better instructions.
I just love ur vedios😘😘😘😘
好喜欢猫脚印和樱花汤匙
这期的糕点太赞了！
除了拍手，我真的不知道怎麼形容這次的拍攝了👏👏👏
This is the second video of yours I've watched I find it very tranquil even though I can only guess the ingredients
لم استطع فهم العنوان لكن جمال الصور وابداعية الوصفات كفيلة لمشاهدة كلها هدوء
أحببت❤
I just think that u should add Eng subtitle cuz it could attract more inter viewers. Btw u did a great work ❤️
Izuku Midoriya and the rest of the world speaks English :)
@@banhmiii964 they might not know english and u can still enjoy things in different languages, not everything is gonna be geared for english speakers and one has to accept that
美美哒 引起舒适
看到最后，深深地咽了一口口水，然后，收藏...
简直太美了！！！！！！！！！
感谢，正好后天我生日，明天还有一天时间可以做😏
有点好奇在哪拍摄
棒极了! 看着舒服极了。
金箔可以吃的么？
还有这种做法！？为什么酸奶芝士糊要放鸡蛋呢？
omgg this guys a culinary genius
he can literally cook anything bake anything make noodles from scratch 😱😯
没有可以生吃的鸡蛋 可以不放吗
0:19 soo pretty 😍
花可吃？
I don't understand anything... There is no english subtiles..... 😭
求糖的做法，太美了
好疗愈哦❤️
si欢这样的狼棱
Please write in English I cannot understand the recipe
0:20 that cake jiggle 😂
太美了，是艺术品
好漂亮的蛋糕
太美了吧
好暖
You are so creative. 😍
這個吉利丁片能不能用吉利丁粉代替？用量也是一樣嗎
🥰🤗 I really don’t think that there’s a Chinese channel with rural related content better than Li Ziqi’s nor an urban related one that can top this channel... I dare you.
Que lindo!
Que lindo! 🥰❤️🌸
照片是用什么打的噶
吉利丁片和吉利丁粉的用量一樣嗎
завидую его девушке/жене :)
Can someone please translate these recipes in English? 💕🤩
I'm drooling 🤤
I'm gonna learn chineese in high school and gonna live as your neighboor
你們之前不是有個吃喝少年團系列的影片嗎？
貓抓形狀的湯匙❤️❤️
那櫻花可吃的吗？
是鹽漬櫻花，可食用的
work of art
想看廚房介紹！！！好想要你家廚房
有没有人知道开头的那个相机的款型😍
猫哪里去了
場景在哪裡？
廚房好美
Wow. I saw a Makina 67.
太喜歡了
看着我一个男人都心动了！！！
我居然在：“喔！天呐 太好吃了！
subtitulos por favor
这视频貌似两年前做过
Do you live in Eden?
I need translation 😭😍
哇哇哇哇哇
So yummy
Unbaked cheese cake 😋
Where’s cat? 🐱