جستجو در بخش آموزش ها

سایت آموزشگاه آشپزی و کافی شاپ ایران شف دارای بیش از 12000 دستورالعمل آشپزی است که به شکل روزانه توسط تیم تخصصی ایران شف افزایش داده می شود. این دستورالعمل ها شامل پهنه گسترده ای از غذاهای بین المللی، سالاد ها، انواع دسر، سوپ، نوشیدنی، کیک و شیرینی است.

آموزش فوق تخصصي كافي شاپ توسط بنيانگذار كافي شاپ حرفه اي در ايران-فرهاد زعفري هشجين ايران شف

Frozen Hot Chocolate


Known for their frozen hot chocolate, Serendipity is one of the most famous cafés in New York City. We absolutely LOVE this recipe that the café has decided to share with the public. Give yourself a treat today and try this recipe out. You won’t be disappointed!!

Ingredients:

6 pieces (1/2-ounce) chocolate , a variety of your favorites
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.


We found this great idea and recipe from marthastewartweddings.com. This great after wedding treat is wonderful for winter weddings! These mini doughnuts are delicious and will really surprise your guests!

Ingredients
Makes 75

2 envelopes (2 scant tablespoons) active dry yeast
3/4 cup warm water (110 degrees)
31/4 cups all-purpose flour, plus more for surface
2 tablespoons warm buttermilk (110 degrees)
1/2 cup sugar
1 teaspoon salt
6 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Vegetable-oil cooking spray
Vegetable oil, for deep-frying
1 cup superfine sugar, for coating
Directions
In the bowl of a mixer, stir 1 envelope yeast into 1/2 cup plus 2 tablespoons warm water. Let stand until foamy, 5 minutes. Add 1 cup flour. Beat on low speed until well combined. Cover, and refrigerate overnight. Bring to room temperature.
In another bowl, combine remaining 1 envelope yeast, 2 tablespoons warm water, and buttermilk. Let stand until foamy, 5 minutes. Combine sugar, salt, and remaining 2 1/4 cups flour in the bowl of a mixer. Add buttermilk mixture, egg yolks, and butter. Beat on low speed until dough comes together, about 2 minutes.
Add flour-yeast mixture. Beat until dough is soft and sticky, 3 to 4 minutes. On a floured surface, knead dough a few turns into a ball. Place dough, smooth side up, in a bowl coated with cooking spray. Cover, and let stand in a warm place until doubled in bulk, 3 to 4 hours.
Divide dough into thirds, and cover with plastic wrap. Roll each piece to 1/4 inch thickness on a floured surface. Using a 1 1/2-inch round cutter, cut out doughnuts; using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined baking sheet. Let stand in a warm place for 15 minutes.
Fill a saucepan halfway with oil and heat to 350 degrees. Fry doughnuts, turning once, until golden brown, about 1 minute. Drain on paper towels. Coat with sugar while warm, and serve immediately.

mwd103584_spr08_donut_xl.jpg


frozen.jpg

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