Kamu pasti suka!! Buat sendiri Layered chocolate cake ala cake shop. Lembut dan nyoklat banget
Hai… kali ini Hel buat layered chocolate cake, cake coklat dengan filling coklat juga, penggemar coklat wajib coba.
Hel pakai peralatan baking, mixer dan oven dari Mito ( dan pisau cantik dari Stein (
Resep Layered Chocolate Cake
By @CookingwithHel
Loyang 24x33cm (saya pakai loyang bawaan dari oven Mito, karena dasarnya tidak rata, banyak bagian pinggiran yang saya buang)
Bahan filling coklat:
- whipped cream cair 150ml
- dark cooking chocolate 150gr
- butter 15gr
Bahan cake chocolate:
- kuning telur 4 butir
- pasta vanilla 1 sdt
- gula 20gr
- susu fullcream 60ml
- minyak sayur 35ml
- terigu protein rendah / sedang 60gr
- coklat bubuk 15gr
- baking powder setengah sdt
Bahan meringue:
- putih telur 4 butir
- gula 60gr
Cara buat bisa dilihat di video.
❤️ Hand Mixer MX 200 MITO -
✅ Highend quality
✅ 5 speed
✅ Turbo Speed
✅ 2 Jenis kepala
✅ Low watt
❤️ OVEN FANTASY MITO -
???? Kapasitas 33 L
???? KIPAS /CONVECTION
???? LAMPU
???? ROTISERRIE
???? LOW WATT 450 - 850 watt (akan menurun secara berkala)
???? Loyang : Lebar 35 cm x 29-30 cm
???? Bisa panggang 2 tingkat (untuk kue kering)
❤️ SAUCEPAN 18 cm -
✅ PFOA FREE, Lead free, cadmium free
✅ Anti lengket
✅ 6 Layer Granit German Greblon
❤️ Pisau Dapur Steincookware -
✅ Terdiri dari 4 buah pisau, 1 buah gunting, dan 1 buah pengasah
✅ Diamond non stick coating
✅ Desainnya bagus dan lucu
Buat teman² yg udah cobain resep Hel, bisa posting hasilnya di Instagram dan tag @cookingwithhel, nanti Hel repost di story. Buat yang udah like dan subscribe terima kasih buat supportnya.
Follow juga sosmed Hel lainnya ya:
Instagram
Facebook
Tiktok
Pinterest
#chocolatecake #cakecoklat #bolucoklat #layeredchocolatecake #resep #resepcakecoklat #resepchocolatecake #resepmito #ovenmito #ovenfantasy #steincookware #banggapakaistein #pancigerman
Paula's Kitchen Episode 2: Merk's Coffee Cake
By popular demand, we are back with another visit to Paula’s Las Vegas Kitchen, and today we are going to bake a cake – a coffee cake that has been touted as perhaps the best in the world! We don’t know about that, but come along and judge for yourself. Watch us put together Merk’s Coffee Cake, and see if you want to give it a try. Enjoy!
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Email: LVInsideAndOut@outlook.com
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And have a look at our brand new merchandise store, on Spreadshop:
Our current mailing address:
Dale McKenzie
9620 S Las Vegas Blvd
Suite E4 #1206
Las Vegas, NV 89123
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This recipe is widely available online, but this is what is hand written on the envelope that Paula uses to make the cake:
MERK’S COFFEE CAKE
Total Prep Time: about 1 hr
Total Baking + Cooling Time: about 1 hr
½ cup shortening
¾ cup sugar
1 teaspoon vanilla
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ pint sour cream
6 tablespoons butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1 cup chopped nuts
Cream shortening, sugar and vanilla. Add eggs – one at a time. Sift flour, baking powder and soda. Add to creamed mixture alternately with sour cream, blending well. Spread half of batter in 10-inch tube pan that has been greased and lined with wax paper. Cream butter, brown sugar and cinnamon together. Add nuts, mix well. Dot batter in pan evenly with half of nut mixture. Cover with remaining batter. Dot with remaining nut mix. Bake at 350 degrees – 50 mins. Cool cake 10 minutes – remove from pan.
Songs from the YouTube Audio Library featured in this video:
- Cuckoo Clock
- Touching Moment
Cinematography: Dale McKenzie
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Voiceover, how-to: Paula McKenzie
Cameras: DJI Osmo Pocket in 4K, Panasonic DMC-GF6 for the overhead shots
Steamed Tapioca Thousand Layer Cake (菱粉糍/千層糕)
FULL RECIPE HERE:
I highly recommend reading through the recipe because I include a LOT of tips on how to make the cake successfully.
My family LOVES when my mom makes a batch of this steamed tapioca cake. It's lightly sweet and wonderfully chewy. Mama Lin always cooks a tapioca thousand layer cake for Lunar New Year, along with a 年糕 (neen go, new year’s cake). Besides Lunar New Year, my mom would steam this cake for parties. It’s a perfect palette cleanser because the cake has a mild sweet flavor and it’s moist.
Ingredients:
370 grams brown sugar slabs (can sub with 340 grams or 2 cups packed light brown sugar)
4 cups (945ml) water, divided
390 grams tapioca flour (3 1/4 cups measured with the spoon-and-sweep method)
1 teaspoon kansui, optional
toasted sesame seeds
shredded unsweetened coconut
Notes:
My video about the spoon-and-sweep method here:
Light brown sugar tends to be sweeter than brown sugar slabs, which is why I recommend using 340 grams of it. Even if you use light brown sugar for the cake, make sure to dissolve the sugar in boiling water.
Some people asked if you can just pour all the batter into the pan at once and steam it. Yes, you can do that. But this defeats the purpose of the thousand layer cake, where you can see the small individual layers.
You can use any pan that holds 6 to 7 cups of liquid. Grease the pan and set it over the steaming rack.
Equipment Used (affiliate links below)
Buffalo Brand Stainless Steel Wok:
Steaming Rack:
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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Nescafe ice black, Ultramilk caramel & es batu kosong Point Coffee❣️mau cobain ga?
【オペラ】【字幕解説】シェフパティシエが教えます 失敗しない Opera
チョコレートケーキの王様、オペラを作ります。
解説は字幕で行っています。字幕をオンにして、ご覧ください。
コンテスト最優秀賞シェフパティシエが失敗しないスイーツの作り方を教えます。
オンラインショップを開設しました!
「スーパーミルキーチーズケーキ」が絶品なので、ぜひ正解の味を味わってみて下さい。
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Music : Birth and Death of a Dream by Gradient
(Artlist.io)
2ヶ月間無料トライアル中
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使用している器具材料:
パータグラッセ ノベルビター(ダーク) 200g
堺孝行 ローズ柄 スパテル 9インチ
よつ葉 発酵バター 450g (食塩不使用)
BARRY(カカオバリー) ピュルテシリーズ クーベルチュール ピストール エクセランス カカオ55% 1kg
0:00 ジョコンド生地の作り方
3:12 ジョコンド生地の焼き方
4:23 コーティング用チョコグレーズの作り方
5:49 コーヒーバタークリームの作り方
8:54 コーヒーシロップの作り方
9:53 ガナッシュの作り方
11:22 ジョコンド生地の切り方
11:55 オペラの組み立て方
15:36 カットして食べます
15:55 レシピ
材料:Ingredients
●15cm(6inch)四方 1台 1round●
[ジョコンド生地 - Biscuit joconde]25cm×25cm,2枚、2sheets
]
アーモンドプードル 120g
グラニュー糖 120g
薄力粉 36g
全卵 200g
卵白 100g
無塩バター 28g
[コーヒーシロップ - Coffee sirop]
グラニュー糖 140g
水 150g
ラム酒 15g
インスタントコーヒー 12g
[コーヒーバタークリーム - Coffee butter cream]
無塩バター 245g
卵黄 35g
グラニュー糖 40g
水あめ 12g
水 25g
バニラペースト 1g
インスタントコーヒー 4g
[コーティング用チョコグレーズ - Chocolate glaze]
生クリーム 45-47% 20g
牛乳 20g
水 17g
グラニュー糖 23g
水あめ 11g
チョコレート 55% 48g
パータグラッセ 48g
[ガナッシュ - Ganache]
チョコレート 55% 135g
牛乳 50g
生クリーム 45-47% 25g
無塩バター 42g
違うサイズで作りたいときは:
15cm(5号)→18cm(6号)=1.5倍
15cm(5号)→21cm(7号)=2.25倍
15cm(5号)→12cm(4号)=0.67倍
15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
石川の欲しいものリスト
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※上記製品等リンクURLはAmazonアソシエイトのリンク、Artlist Referral Programを使用しています。
パティシエが美味しいキレイなケーキを作るのは当たり前です。
しかし、大切な方のために作った気持ちの入ったケーキには、全くかなわないと思っています。
大切な方へ作るケーキ、失敗しないように教えます。
パティシエとしてホテルニューオータニで8年間修業後、シェフパティシエ・工場長・専門学校講師・コンテスト最優秀賞・商品企画・ブランディング等、パティシエ歴26年で得た様々な経験を元に、スイーツの作り方に関すること等を教えるパティシエです。
神戸のマカロンブランド「グラモウディーズ」シェフパティシエを5年半勤め、2018年10月退職しフリーパティシエとして活動を開始しました。
現在は企業様の顧問として経営改善や商品開発等をしたり、店舗開発のお手伝い、セミナー等をしています。
建築とジムで踊る(休憩中)ことが大好きです。
株式会社ピエラピエール 代表取締役 シェフパティシエ 石川 マサヨシ
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