crystalpark
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세상에서 제일 쉬운 쿠키, 코코넛 바나나 쿠키

재료가 딱 두가지인 쿠키는 저도 처음 ^^;;;; 도저히 실패할 수 없는 레시피죠? <재료> - 바나나 1개 - 코코넛슬라이스 3/4컵 <만드는 법> - 오븐을 180도로 예열합니다. 베이킹시트를 준비해주세요. - 믹서기에 바나나와 코코넛을 넣고 잘 섞일때까지 갈아줍니다. - 비닐장갑을 끼고 반죽을 동그랗게 빚어 베이킹시트에 올려주세요. - 25분간 구워줍니다. 쉬운 레시피 많이들 찾으시는 것 같아서 소개드립니다^^ 혹시 만들어보신 분들은 어떠셨는지 후기도 말씀해주시면, 다음 레시피 준비할 때 도움이 많이 돼요~ 댓글로 알려주세요^^
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저 만들어 봤는데 쿠키처럼 바삭하지 않고 물컹물컹 맛도 없어서 다 버렸어요 ㅜㅜ 뭐가 문제일까요? ㅎㅎ
오븐없쓰 ㅠ
@cogito79 바나나와 코코넛의 비율이 문제일 것 같아요,, 바나나 1개도 작은거 큰거 많이 다르다보니까ㅜ
계란 1개가 들어갔음 더 맛났겠다 하는 생각을 해보네요 언제 한번 따라쟁이 해볼께요 쉬운 레시피 캄사요
오븐없어요.후린이펜에.도전해봐야겠어요.
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Apple Pie Chia Breakfast Parfait – No Sugar Added!
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[미국/데블드 에그Deviled Egg] 삶은 계란의 반란
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Green Tea Smoothies – Delicious, Healthy, and Help You Lose Weight
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Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
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