Honey Lemon Cake蜂蜜柠檬蛋糕ASMR
Lemon Chiffon Cake 6”
3 Egg
Milk 30g
Vegetable Oil 35g
Granulated Sugar (egg yolks) 10g
Cake Flour 45g
Corn Starch 15g
Lemon Juice 15g
1 Whole Lemon Zest
Granulated Sugar (egg whites)50g
Lemon Crinkle Cookies
Unsalted Butter softened 50g
Granulated Sugar 90g
1 Large Egg room temperature
Lemon Juice, (freshly squeezed) 40g
1 Whole Lemon Zest, (fresh)
Cake Flour 150g
Baking Powder 5g
A Pinch of Salt
Yellow Food Coloring, (optional)
Powdered Sugar
Honey lemon curd
1 Whole Egg
Fresh Lemon Juice 50g
1 Whole Lemon Zest
Granulated Sugar 50g
A pinch of Salt
Unsalted Butter 35g
Honey 20g
Honey cream
Whipped Cream 500g
Granulated Sugar 35g
Honey 15g
柠檬戚风蛋糕
3个全蛋
牛奶30g
植物油35g
砂糖(蛋黄)10g
低筋面粉45g
玉米淀粉15g
新鲜柠檬汁15g
1个柠檬皮屑
砂糖(蛋白)50g
柠檬脆皮饼干
无盐软化黄油50g
白砂糖90g
大鸡蛋室温
新鲜柠檬汁40g
1个柠檬皮屑
低粉150g
泡打粉5g
盐少许
黄色食用色素(可选)
糖粉适量
蜂蜜柠檬凝乳
1个全蛋
新鲜柠檬汁50g
1个柠檬皮屑
砂糖50g
少许盐
无盐黄油35g
蜂蜜20g
蜂蜜奶油
淡奶油 500g
砂糖 35g
蜂蜜15克
????Music provided by Otologic.jp / Youtube Audio Library
#asmr #chiffon #honey cake#lemoncake #lemoncurd #lemoncookies#honeylemoncake
Honey Lemon Loaves recipe
TÜRKÇE TARİF İÇİN SAYFAYI AŞAĞI KAYDIRABİLİRSİNİZ
Ingredients
Honey Lemon Cake:
85g butter
100g honey
1 egg yolks
1 egg
160g flour
10g baking powder
Lemon Glaze:
1 lemon
100g sugar
200ml water
For Serving:
120g whipped cream
40g powder sugar
Preheat oven to 170C (30-35 minutes)
12cm cake pan.
_______________________________________
Limonlu Şerbet
1 limon(ince dilimlenmiş)
1/2 su bardağı tozşeker(100 g)
1 su bardağı su (200 ml)
Kek İçin:
85 g tereyağı (oda sıcaklığında)
1 küçük yumurta (50 g)
1 yumurta sarısı
5 yemek kaşığı bal (100 g)
1 limon kabuğu rendesi
1.5 su bardağı un (160 g)
1/2 su bardağı koyu kıvamlı ayran(100 ml)
1/3 çay kaşığı karbonat
1/2 çay kaşığı kabartma tozu
Ballı Limonlu Glaze
1 limonkabuğu rendesi
4 yemekkaşığı limonsuyu(30ml)
1 su bardağı+2 yemek kaşığı pudra şekeri (150 g)
1 tatlı kaşığı bal (10 g)
Yapılışı:
8-10 kişilik küçük bir baton kalıba yağlı kağıt serin hafifçe yağlayın.
Şerbetli limon dilimlerini hazırlamak için, su ve şekeri bir tencerede kaynatın ardından limonu 1 mm kalınlığında dilimleyin, şerbete ekleyin.Kısık ateşte saydam olana kadar kaynatın (yaklaşık 10 dakika)ardından soğumaya bırakın.
Tereyağı ve balı, yüksek hızda rengi solana kadar yaklaşık 4 dakika mikserleyin.
Yumurtayı ekleyin, 30 saniye kadar mikserlemeye devam edin.Yumurta sarısını ekleyin 30 saniye daha mikserleyin.
Son olarak elenmiş kuru malzemeleri ayranla dönüşümlü olarak 2 defada ilave edin (önce ayranın yarısını ve unun yarısını ekleyin, çırpma teli ile karışıma yedirin kalan ayranı ve unu ilave edin tekrar karıştırın) limonkabuğu rendesini ekleyin.Kalıba boşaltın üzerini spatula ile düzeltin.Şerbetli limon dilimlerini üzerine yerleştirin ve 170 derecede ısıtılmış fırında yaklaşık 30- 40 dakika pişirin.Ortasına çöpşiş batırıp çıkarın, şiş temiz çıkıyorsa içi pişmiş demektir.Keki fırından çıkarıp soğumaya bırakın.
Kek soğurken limonlu şekerlemesini hazırlayın.Tüm malzemeleri birleştirin ve pürüzsüz olana kadar karıştırın,soğuyan kekin üzerine dökün.Afiyet olsun.
Tarif (hintofvanillablog.com) aresinden alınmıştır
Kevin MacLeod sanatçısının At Rest - Romance adlı şarkısı, Creative Commons Attribution lisansı ( altında lisanslıdır.
Kaynak:
Sanatçı:
???? Lemon Honey Cake | Moist and Lemony Recipe | Tastiest Honey Cake Ever, You Have to Make This!
All I can say is, my friends and family say this is the most delicious honey cake they've ever tasted. If you have some honey and lemons around, go ahead and make this cake, you will not regret it!
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???? Turn on the subtitles for step-by-step instructions.
***
Ingredients for a 6-8 inch (15-20 cm) cake:
- 1,75 cups / 220 grams of all-purpose flour
- 3/ teaspoon of baking powder
- Half teaspoon of baking soda
- 1 teaspoon of salt
- Half teaspoon of ground cardamom
- 1 cup / 240 ml of honey
- Half cup / 120 ml of whole milk
- Half cup / 120 ml of neutral oil (sunflower, canola..)
- 2 large eggs, room temperature
- 3/4 cup / 150 grams of brown sugar
- Finely grated zest from 1 lemon
- A dozen of goldenberries for decorating (or similar tangy berries)
Ingredients for the lemon curd:
- 2 large eggs
- 3 egg yolks
- 3/4 cup / 150 grams of granulated sugar
- Half cup / 120 ml of fresh lemon juice (usually from 3 lemons)
- 7 oz / 200 grams of cream cheese, room temperature
*Step-by-step guides*
Make the cake:
- Preheat oven to 325°F / 165°C. Coat two cake pans (6-8 inch/15-20 cm) with cooking spray / oil. Line with parchment paper, then coat the parchment paper with cooking spray / oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom.
- In another medium bowl, whisk together half cup / 120 ml of honey, the milk, and oil.
- In a large bowl, use an electric mixer to whisk the eggs, brown sugar and lemon zest. Whisk on high-speed until until thickened, for about 2-3 minutes.
- Reduce speed and slowly add honey mixture, beat until combined.
- Reduce speed to low and gradually incorporate the flour mixture until the batter is smooth.
- Divide the batter evenly between 2 prepared cake pans. Bake in a preheated oven (325°F/165°C) for about 25-30 minutes, or until a tester comes out clean.
- Place the cake pans on a wire rack to cool. Eventually remove the cakes from pans and let cool completely.
Make the lemon curd:
- In a saucepan, combine eggs, egg yolks, sugar and lemon juice.
- Cook on high heat, whisking constantly, until thickened (about 1-2 minutes).
- Remove from heat and whisk in cream cheese, one tablespoon at a time.
- Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract all the liquids.
- Cover the lemon curd with plastic wrap, pressing the wrap directly onto surface of the curd. Refrigerate for at least 2 hours, until cold inside and out.
Assemble the cake:
- Using a serrated knife, trim top of cakes to level. Split each cake in half horizontally to obtain 4 layers.
- Place a cake bottom on a cake stand. Spread 1-2 tablespoons of honey over top.
- Spread half cup / 120 ml of lemon curd over top, stopping slightly short of edges.
- Top with another cake layer, cut-side up. Spread 1-2 tablespoons of honey and half cup / 120 ml of lemon curd.
- Repeat the procedure for the remaining layers. When spreading lemon curd over the final layer of the cake, make sure the curd goes all the way to the edges. Swirl lemon curd as desired.
- Decorate with goldenberries or similar tangy berries.
- Refrigerate for at least 3 hours before serving, or ideally overnight. Drizzle with honey just before serving. Serve with coffee or tea!
***
???? Turn on the subtitles for step-by-step instructions.
***
???????? If You have ANY questions about the channel or the recipes, do not hesitate to ask me in he comments, I answer to all!
???? Thank You for watching and subscribing ???? If You liked the video, a thumbs-up would be highly appreciated.
❤️ Hopefully You are enjoying my video recipes and channel as a whole, a million thanks for watching and subscribing ❤️
***
Timestamps
00:00 Lemon honey cake
00:20 Making the cake
03:28 Lemon curd
05:22 Assembling the cake
08:00 Serving the cake
***
#serenechef
#recipe #honeycake
#honeycakerecipe
#honey #cakeasmr #cakerecipe
#honeypie #cakerecipes
#cakerecipesathome #lemoncake #lemoncakerecipe
#lemoncurd
Amazing Lemon Cake Recipe
Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
RECIPE:
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