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The Vegan Corner

50 episodes in the feed.

 

Description Hello and welcome to The Vegan Corner- a cookery YouTube channel devoted to delicious food with no compromise. The kind of cuisine we offer is the one we like to consider to be the healthiest, which is based on a very low use of fats as recommended in many famous books such as "The China study" or "The starch solution". We are convinced that the less you mess with ingredients, the healthier the final dish will be. But this doesn't mean that we don't like to treat ourselves with more elaborate or gourmet dishes- we don't have the power of super-resistance after all! After being chefs for many years, we are proud to be the first professional cookery YouTube channel dedicated entirely to low-fat vegan cuisine. We are absolutely delighted to provide you with healthy and tasty options that will turn every meal into a mouth-watering feast. We hope that you find our channel helpful and wish you all the best exploring our recipes. Thanks for visiting us!



13 May 2017 at 12:30am
( Share ) ( Watch at Youtube )


Emojoie Cuisine: https://www.youtube.com/user/emojoie

Apple strudel video: https://youtu.be/pUp0q8HEovo

INGREDIENTS FOR 30 MACARONS:

125g aquafaba

100g ground almonds

10g cocoa powder, unsweetened

100g icing sugar

100g caster sugar

30g water

250g dark chocolate, chopped (60% min)

125g unsweetened almond milk

STEPS

- Simmer the aquafaba over a medium heat, reduce it down to 80g, and set aside to cool.

- Sift together the ground almonds, the cocoa powder and the icing sugar, and stir to combine them.

- Whisk the aquafaba to soft peaks. Place the caster sugar and the water into a saucepan, bring to the boil over a medium heat, and cook until the temperature reaches 115°C (240°F).

- When the right temperature is achieved, carefully pour the sugar syrup down the side of the mixing bowl with the aquafaba, while whisking on medium speed.

- Once all the syrup has been incorporated, increase the speed to high, and keep whisking until firm peaks are achieved. Add all the dry ingredients at once into the bowl, draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

- Continue folding and turning, scraping down the bowl, until the batter a thick, ribbon-like consistency as it falls from the spatula.

- Transfer the mixture to a pastry bag fitted with a 1cm round tip, and pipe small 3-4cm circles onto a baking sheet. Tap the baking sheet twice against the counter to release any air bubbles, or pierce the air bubbles with a toothpick.

- Sprinkle some cocoa powder on the shells, and let them sit at room temperature for 90 minutes, or until no longer sticky to the touch.

- Place the chocolate into a bowl, heat the almond milk, pour it over the chocolate, and stir the ingredients together until glossy and smooth. Cool down at room temperature before using.

- Once the shells are ready, preheat the oven to 120°C (250°F), bake them for 30 minutes, and let them cool down completely. Peel the shells off the mat and sandwich them with a thin layer of filling.

- Place the prepared macarons in an airtight container, and let them sit at room temperature for 6 hours (or overnight), to make the shells softer and of the right consistency.

チョコレートマカロン

分量 マカロン30個分

アクアファーバ 80ml(125ml*煮詰めたもの)

アーモンドパウダー 100g

粉糖 100g

ココアパウダー(無糖) 10g

グラニュー糖 100g

水 30ml

ブラックチョコレートカカオ分60% 250g

アーモンドミルク(無糖) 125ml

作り方

ひよこ豆の缶詰400gから煮汁(約125ml)*取りだし、鍋で80mlになるまで煮詰め冷ましておく。

アーモンドパウダー、粉糖、ココアパウダー*ふるいにかけ混ぜておく。

鍋にグラニュー糖と水*入れ115℃まで加熱する。115℃になる直前にアクアファーバ*泡立て始める。

115℃になったら少しずつアクアファーバのボールに加える。ホイッパーは中速のままでシロップ*加える。加え終わったら高速にして*が立つようなしっかりとしたメレンゲ*作る。

粉類*一度に加え、最初は粉*なじませるように混ぜ、その後ボールに生地*押し付けるようにしマカロナージュする。生地*すくって垂らしてみて途切れずに落ちるような固さまでマカロナージュするが、柔らかくなりすぎないように注意する。

生地*1cmの口金*付けた絞り袋に入れ、間隔*あけて絞りだす。マカロンの表面にある空気*楊枝で取り除く。ココアパウダー*振りかけ、風通しの良いところで90分、又はそれ以上の時間、マカロンの表面*しっかりと乾燥させる。

ブラックチョコレート*細かく刻み、温めたアーモンドミルク*加えてフィリング*作る。滑らかになったら常温で冷ましておく。

1*0℃に予熱したオーブンで30分焼く。天板は一枚ずつ焼き上*る。焼きあがって常温でしっかりと冷ましてからマカロン*はがす。 

フィリング*サンドし、密閉容器に入れて一晩保存する。保存するとマカロンが柔らかくなり、口当たりがよくなる。

Cooking Equipment US:

Chopping boards: http://www.therusticdish.com/

Wok Pan: http://amzn.to/2p5jdFB

Frying Pan: http://amzn.to/2oxW0IR

Santoku Knife: http://amzn.to/2pgAU1y

Chef's Knife: http://amzn.to/2oGumM8

Utility Knife: http://amzn.to/2ohEG9l

Microplane Zester: http://amzn.to/2p6wo80

NutriBullet: http://amzn.to/2pmBoDu

Vitamix: http://amzn.to/2oyeXLK

Silicone Spatula Small: http://amzn.to/2nON0lz

Silicone Spatula Large: http://amzn.to/2oybflb

Silicone Spatulas Set: http://amzn.to/2p5euDP

Silicone Deep Spoon Small: http://amzn.to/2p5eNyA

Silicone Deep Spoon Large: http://amzn.to/2pmEg3e

Kitchen Scale 1: http://amzn.to/2pmyHSq

Kitchen Scale 2: http://amzn.to/2oKvIW7

Precision Scale: http://amzn.to/2pmlMzQ

Cooking Equipment UK:

Chopping boards: http://www.therusticdish.com/

Wok Pan: http://amzn.to/1jxu9nW

Frying Pan: http://amzn.to/1POXlA5

Santoku Knife: http://amzn.to/2nM2eYp

Chef's Knife: http://amzn.to/2otIvdk

Utility Knife: http://amzn.to/2pCWUDr

Microplane Zester: http://amzn.to/2oz2s5W

NutriBullet: http://amzn.to/2og6GdR

Vitamix: http://amzn.to/2piUcXa

Silicone Spatula Small: http://amzn.to/1m3o6Je

Silicone Spatula Large: http://amzn.to/2oejmlS

Silicone Deep Spoon Small: http://amzn.to/2oeb0Le

Silicone Deep Spoon Large: http://amzn.to/2pCZw4a

Kitchen Scale 1: http://amzn.to/1Ry1A9e

Kitchen Scale 2: http://amzn.to/2oe8V1M

Precision Scale: http://amzn.to/2piTvwY

CONNECT WITH US:

★Patreon: http://thevgncnr.co/1NeWygJ

★Amazon Prime Series: http://thevgncnr.co/22CiNyR

★Instagram: http://thevgncnr.co/1qwVn1E

★Facebook: http://thevgncnr.co/1p6TJCU



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