크림치즈를 품은 초콜릿 번트 케이크 만들기 : Cream cheese Chocolate Bundt Cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
크림치즈를 품은 초코 가득~ 번트 케이크를 만들었어요!
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
크림치즈를 품은 초코 가득~ 번트 케이크를 만들었어요!
중간에 크림치즈 층이 있어서 일반 파운드 케이크보다 조금 더 부드럽게 먹을 수 있는 것 같아요~
액체 재료를 나눠 넣고 충분히 믹싱해야 잘 구워지니 팔이 조금 아프시더라도 잘 섞어주시는게 중요해요~^^
윗에 다크와 화이트 초콜릿을 막 뿌려 장식해 봤는데 외국 느낌(?)도 나는 것 같고 재미있더라구요~ㅎㅎㅎㅎ
우유나 커피와 함께 한 조각 먹으면 아주 행복해지는 맛이랍니다~~
즐겁게 시청하세요~♬ Enjoy~♪
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▶틀 사이즈 : 22cm
▶재료
- 초코 케이크
코코아 파우더 52g
뜨거운 물 95g
달걀 120g
바닐라익스트랙 8g
우유 95g
중력분 192g
설탕 100g
소금 조금
베이킹파우더 3g
베이킹소다 1g
버터 180g
- 크림치즈 필링
크림치즈 230g
설탕 30g
바닐라익스트랙 1ts
달걀 1개
중력분 5g
초콜릿 (다크, 화이트)
▶레시피
1. 코코아 파우더에 뜨거운 물을 넣고 섞는다.
2. 달걀, 바닐라익스트랙, 우유를 섞는다.
3. 볼에 중력분, 설탕, 소금, 베이킹파우더, 베이킹소다를 넣고 섞은 뒤 버터, 코코아파우더 혼합물 달걀 혼합물의 1/2을 넣고 섞는다.
4. 가루가 보이지 않을 때까지 섞은 뒤 남은 달걀 혼합물을 2~3번에 나눠 넣고 섞는다.
5. 크림치즈, 설탕, 바닐라익스트랙을 섞은 뒤 달걀을 넣고 섞는다.
6. 중력분을 넣고 섞는다.
7. 버터와 코코아파우더로 코팅한 팬에 초코 반죽을 1/2정도 붓고 크림치즈 필링을 넣은 뒤 남은 반죽을 넣고 170도 예열된 오븐에서 60분 정도 굽는다.
8. 식힌 케이크에 다크, 화이트 초콜릿으로 장식한다.
▶Ingredients
- Chocolate cake
52g Cocoa powder
95g Hot water
120g Egg
8g Vanilla extract
95g Milk
192g Plain flour
100g Sugar
a pinch of Salt
3g Baking powder
1g Baking soda
180g Butter
- Cream cheese filling
230g Cream cheese
30g Sugar
1ts Vanilla extract
1 Egg
5g Plain flour
Chocolate (dark, white)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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*그릇 : May's 메이스 (
- 루나 시리즈 세라믹 볼
Fudgy Peanut Butter Brownies | How Tasty Channel
How to make fudgy brownies stuffed with gooey peanut butter filling. Slightly crispy outside with a crinkle top crust, they are rich in chocolate with creamy peanut butter: they melt in your mouth!
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FRESH FRUITS WITH CAKE BROWNIES
Fresh fruits with cake brownies.
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Kaiserschmarren (As Made By Wolfgang Puck)
Here is what you'll need!
Ingredients:
Kaiserschmarren
8 large eggs, separated
1/2 cup dark raisins
vanilla bean
6 tablespoons rum
2 cups crème fraîche
4 Tbsp. all-purpose flour
Pinch kosher salt
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
4 tablespoons unsalted butter, at room temperature, for brushing
additional sugar for coating
Strawberry Sauce
1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
1/4 cup fresh orange juice
1/4 cup fresh orange juice
1/4 cup granulated sugar
1 Tbsp. fresh lemon juice
1 whole star anise (optional)
confectioners sugar, for serving
Directions:
1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.
3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
Recipe by Chef Wolfgang Puck
Music provided by Audio Network. Used with permission