いちごを使った簡単お料理レシピ

料理レシピ

2021.05.30 2021.04.22

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【ホットケーキミックスで簡単！】いちごミルクレープの作り方🍰 ダイソーのフライパンで簡単！母の日にも🌷

(c) 葉もれ日Kitchen　… https://twitter.com/HamorebiKitchen 【音楽】 Epidemic Sound https://www.epidemicsound.com #いちごミルクレープ #いちごレシピ #ミルクレープ #簡単レシピ #葉も …

ご視聴いただき有難うございます✨✨概要欄にレシピの詳細を掲載しているので、もしよければ見ていただけると嬉しいです🥰

チャンネル登録者数1万人おめでとうございます！！！

サムネ✨☀️✨クオリティ高いっ！美しい仕上がりで尊敬します👍✨

So beautifully done, like the pop of colour from the strawberries and mint, nice!

이뻐요

めっちゃ美味しそうでオシャレ過ぎますね♪凄く出来栄えも良く、とっても鮮やかで良いですね♪

いちごミルクレープの断面がとてもきれいで、めちゃくちゃ食べたくなりました！

| 壁 |д･)ﾁﾗ登録者1万人おめでとうございます💐これからも美しいお菓子楽しみにしてます😊

動画めためた分かりやすい♪動画を参考にして作ってみます！！

めちゃ綺麗で美味しそうです🤤🤤

美味しそうなミルクレープですね︎💕︎💕春休みなので、家族に食べさせたいです✨✨

Such a pretty mille crepe cake! So delicious 🤗Such even layers and so beautiful!

断面がもはやアートですね🥰🥰食べたいです🤤タコのカルパッチョ動画参考に週末作ってみました！にんにくが効いてめちゃ美味しかったです🤗🤗

綺麗😍👍めちゃくちゃ美味しそうです🥰💕

美味しそう😍💕❤️映像もとっても綺麗で素敵です🥰💕

上品で美味しそうなミルクレープですね✨いちごが美味しい時期だから益々美味しそうです🥰

惜しみないイチゴ…！たべてえええええええ

トッピングの、イチゴとミントがとても可愛いですね！

初めて動画拝見しました。ぜひ作ってみたいです。

今日初めて拝見しました無駄な動きがなく、綺麗な映像　葉もれ日も素敵チャンネル登録しましたとっても美味しそう、早速作ってみます

いちごバターの作り方・簡単レシピ Strawberry butter Recipes｜Coris cooking

(c) Coris Cooking Channel　こりすクッキング(Coris Cooking Channel）へようこそ☆ 今回はいちごバターの作り方・レシピをご紹介します。バターのコクといちごのフレッシュな香りが広がる優しい …

美味しそう(*¨*)

大きなカレー用のスプーンでバクバクバクっとやってしまいそう···危険なクリームですね🍓

top rien � dire merci beaucoup

いつもありがとうございます。お気に入りパンケーキ屋がイチゴバターで、おそらく当分行けないので、本当に嬉しい。

これから家でも苺が収穫できるので絶対作りますね👍

コリスさん、お疲れ様です😊いちごバター初めて目にしましたがこの時期ぴったりのピンク色でとても可愛らしいですね！💗さらにミキサーで混ぜることによりふわふわしているように見えます！万能バターになりそうですね🥰

コリスさんお疲れ様です💕いちごバター初めて見ました💖色も綺麗で美味しそう😋コリスさんの動画分かりやすくて嬉しいです😊お庭のお花達もイキイキして嬉しそう😃体調崩さないように気を付けてくださいね😊💕

賞味期限はどのくらいですか❓️教えてください☺️

How to preserve it?

いちごのレアチーズケーキの作り方 No-Bake Strawberry Cheesecake＊Eggless & Without oven｜HidaMari Cooking

(c) HidaMari Cooking　HidaMari Cooking(ひだまりクッキング)へようこそ。このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。

The recipe is simple and easy to make 😍😍😍

I wrote out instructions for USA bakers (trying it myself soon!!). Measurements are still metric, please see notes.No-Bake Strawberry Cheesecake Cheesecake (6-in round cake mold): • 100g biscuit (Japanese butter cookies) • 30g melted unsalted butter • 200g cream cheese • 90g cup sour cream • 30g sugar • 30g milk • 6g gelatin • 80g strawberry puree • 200ml heavy cream • 15g sugar Strawberry Puree • 220g strawberries • 30g sugar • 10g lemon juice Strawberry Jelly • 150g strawberry puree • 35g water • 5g gelatin Lemon Jelly • 200g water • 10g lemon juice • 40g sugar • 7g gelatin • Strawberries Shopping List (US amounts needed): • At least 3.5 oz cookies (homemade or store bought) • Sugar • Whole milk • 2 TB unsalted butter • 1 package cream cheese • Sour cream (about 1/3 cup) • 1 box Knox gelatin packages (or anything more than 0.65 oz unflavored gelatin) • 1-2 lemons for juice • 8 oz heavy cream • 2 pints strawberries of uniform size (maybe organic) Directions: Line a 6” cake mold with acetate (taller than the mold). Place on a flat surface. Crush cookies, combine well with melted butter. Press evenly into the bottom of the mold. Stir sour cream and cream cheese together. Add sugar and mix to combine. In a small bowl, add 6 grams of gelatin into 30 grams of milk and soak. Place the bowl into a shallow bowl of warm water (do not let water into the gelatin mixture), and stir to dissolve gelatin. Once the gelatin is dissolved, add it to the cream cheese mixture and stir. Make the strawberry puree – Rinse all the strawberries in water and cut off the stems. Chop 220 grams of strawberries. Place strawberries into a small saucepan with 30 grams of sugar and 10 grams of lemon juice. Heat level is not specified; I would use medium-low heat and stir occasionally to prevent the bottom from burning. Once the strawberries give up their water, blend the mixture to make a puree. Measure out 80 grams of the strawberry puree, stir into the cream cheese mixture. Let the remaining puree cool. Add 15 grams of sugar to 200 grams of heavy cream. Beat on high until soft peaks form. Stir whipped cream into the cream cheese mixture. Pour into the cake mold over the cookie mixture. Freeze for 1 hour. Meanwhile, make the strawberry jelly. Soak 5 grams of gelatin in 35 grams of water. Dissolve by placing the bowl into a warm water bath in a shallow bowl. Once gelatin is dissolved, stir into the remaining 150 grams of strawberry puree. Once the cheesecake has set in the freezer, pour the strawberry jelly on top. Spread evenly. Chill in the refrigerator for 1 hour. Make the lemon jelly – Soak 7 grams of gelatin in 100 grams of water. Put a separate 100 grams of water into a small saucepan with 40 grams of sugar and 10 grams of lemon juice. Heat until almost boiling, remove from heat. Add the gelatin mixture and stir to dissolve. Cool the gelatin mixture by placing the bottom of the pan into an ice water bath. Cut enough strawberries in half to arrange in the outer circle (cut sides facing the outside of the cake mold). Place remaining whole strawberries, cut side (where the stem was) down, on the inside of the circle. Pour half the lemon jelly on top of the strawberries (adding only half prevents them from floating). Chill in the refrigerator for 30 minutes. Add the remaining half of the gelatin mixture to cover the strawberries completely. Chill for 2 hours before removing cake ring and acetate. Notes: *From the looks of the video, there was not enough lemon jelly to completely cover the strawberries, but then the finished product shows them covered. I would keep extra ingredients on hand or make extra lemon jelly just in case. *In the video, she uses a cake pan with a removeable bottom from Amazon’s Japan website. I found comparable pans, even in sets of different sizes, on Amazon by searching “6” cake pan with removeable bottom”. Make sure the pan has straight sides. I don’t know what material she is lining her pan with, but acetate should work. To remove the cake from one of those pans, just push up from the bottom carefully, then peel off the acetate. I plan to try an adjustable cake ring lined with acetate on a flat surface (cake board or serving platter) first. Either of these should work. *I started doing conversions for the metric weights listed, but they don’t convert precisely to US standard measurements. I suggest using a kitchen scale set to grams for accuracy. Use a liquid measure with ml markings for the water. *The “biscuits” or “cookies” mentioned look to me like Japanese butter cookies, which can easily be made at home with a few ingredients. I think crushed graham crackers would also work, but may lack the delicate flavor and texture of a butter cookie.

“So when did you discover that you liked ASMR videos?”Me:

yea. it’s four in the morning and I’m watching this shit.

When you wanna make this cake but the only ingredients you have are water and sugar

It literally looks like you just printed pictures of strawberries that’s actually insane.

The way she keeps everything so neat while she’s baking, is very satisfying.

I think we’ve all learned that watching cooking tutorials and following cooking tutorials are two very different things

クッキー作ろうとしてパンケーキを作った前科持ちのワイ、レモン汁あたりで恐怖を覚え、最後のお洒落なカフェラテで堪えきれず泣く

I love how she turns the volume down every time she pulls out a mixer, I know for a fact she saved at least 80% of everyone’s ears.

even the coffee at the end looks amazing

this is how i read it:“Cook in the refrigerator for 2 hours.” me: huh?

My favourite dessert , I personally don’t understand people’s like for the baked cheesecake, once you’ve tasted this

Made this with my mom a couple days ago, it was SO GOOD ! I highly recommend you try this guys

When a Damn cake is prettier than you’ll ever be

*great, now i want cheese cake-*

when the only ingredient you have is water 👁️💧👄 💧👁️

Their chemistry professor is very proud 🙌🙌🙌🥰

今まで何でもさっとこなしてたから最後ちょっと食べるの下手で可愛かった笑

This looks absolutely amazing! That thumbnail picture is mouth-watering 🤤🤤🤤🤤🤤🤤 💦💦💦

イタリア人もレシピを欲しがる！いちごティラミスの作り方【イタリアンお菓子】Strawberry Tiramisu | Tiramisù alle fragole

(c) HIROMA　イタリア料理#いちごティラミス#ティラミス【チャンネル紹介】ご視聴ありがとうございます。イタリア在住19年目の主婦です。日頃作っている料理お菓子パンのレシピや …

おすすめで来たけどえっ何美味しそう…

ティラミスは茶色いのしか知りませんでした。苺を使うと色合いがすごくきれいでインパクトもありますね！

食べたいぃ……作りたいけど甘い苺が沢山無い…酸っぱいのしか…………？あれ？ワタシハクダモノノアレルギー……………早く冷めねぇかな…対抗隊の熱…有り難いけどさ……アアァァァァァでもやっぱり食べたいぃぃぃぃ！！！作りたいぃぃぃぃ！！！！！誰かアレルギー改善方法教えてやぁ…(泣)

No-Bake Strawberry Cheese cake Recipe 苺のレアチーズケーキの作り方

(c) Emojoie　Ingredients Mold Ø 18 cm 100g biscuits 50g butter 12 strawberrys 250g cream cheese 200g yogurt 90g sugar 200ml heavy cream 10g gelatin 50g sugar 50ml …

こういう動画って「作りたい！」って気持ちじゃなくて、「食べたい！」って気持ちでいつも見てる

Hello. Goodnessvideo! More shoot this video. I liked your channel. Thanks for the work. Like my video it’s good.

Look so yummy!!😄🦄strawberry is so fresh toooo

こう考えるとさ、めっちゃ凄い量の砂糖使ってるよね。食べる時はそんなん考えないけどʅ(´⊙౪⊙`)ʃ

サムネみて確信、これは絶対おいしい

ただの板ゼラチンすらお洒落に見える！

全てがお洒落に見えるのはなぜだ

料理動画みていっつも美味しそうだなー作りたいなーとか思うけどこれほどのものを作る技術が私には無い、、、無念、、、

めっちゃ美味しそうだしめっちゃおしゃれだしめっちゃ料理うまいしめっちゃいい音だしもう最高♪明日、コンビニでケーキ買おw

美しいアートや映画みたいでうっとりしました。丁寧に手際よく、なんて素敵な静かな時間なんでしょう。これからも、楽しみにしています。

こういう料理系の動画って、寝る前に聞けばすぐに寝れてすきだなぁ( ˘ω˘ )

不思議なゼラチンだ💭