Boston Cream Pie #shorts
Mau bikin kue yang simple untuk birthday cake?di rumah??
ehemm..
Yuk kita bikin Boston Cream Pie.. Langsung aja ke resepnya
- Hot milk Sponge Cake ( Diameter 15cm)
Telur 3 butir
Gula 50gr
Vanilla 2 gr
Tepung protein rendah 70gr
Baking powder 3 gr
Susu cair 15gr
Butter 10 gr
Cara:
1. Kocok telur dan gula hingga kental berjejak,
2. Panaskan susu dan butter hingga mendidih sebentar, matikan
3. Aduk adonan telur dengan tepung dan baking powder
4. Masukkan hot milk dan butter ke dalam adonan, aduk rata
5. Panggang 170 C selama 25-30 menit
- Custard cream:
Susu cair 200 gr
Kuning telur 60gr
Gula 25gr
Tepung serbaguna 25gr
Unsalt butter 30gr
Cara:
1. Aduk kuning telur dan gula hingga gula larut, masukan tepung
2. Didihkan susu cair
3. Masukkan 1/2 susu panas ke dalam adonan kuning telur, aduk rata dan masukan kembali ke dalam susu cair dan aduk hingga mengental
4. Masukan unsalt butter ke dalam, aduk hingga tercampur rata. Tutup dengan plastik wrap. Dinginkan
- Chocolate Ganache:
Dark chocolate 100gr
Cream Cair 80gr
Cara:
1. Panaskan cream dan masukan dark chocolate, aduk hingga terampur rata
Jika suka dengan resepnya, jangan lupa di like, save dan share ke teman2 kalian ya????#shorts
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Despite their many differences, these two enjoy a unique friendship. They have great times together ranging from the mundane to the extraordinary funnycartoon. Tricky incidents and misunderstandings are soon transformed into opportunities for fun moments and humor, which Molang’s friends are happy to come and share in.
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A funny cartoon for grown ups ! A cute cartoon for kids !
CREDIT Productrices éxecutives : Sandrine Arnault – Djamila Missoum Direction d’écriture : Marie-Caroline Villand Coordination d’écriture : Balthazar Chapuis Musique : Nicholas Varley Son, bruitages et mixage : Tabaskko - Bruno Guéraçague – Nadège Feyrit avec la voix de Bruno Guéraçague Chargé de production : Alexis Frey-Gobyn Chef décors : Jonathan Buisson – Martine Mao Décors : Claire Champion – Jessica Das – Florence Demaret – Nicolas Pauchont Design et build : Christophe Calissoni – Jessica Das – Claire Dufresne – Charlotte Jammet – Audrey Logeais – Tamara Prokic – Catherine Regnier – Natalia Renault Chef animation : Stéphane Cronier – khodom Outhaithavy Chefs montage : David Courtil – Benjamin Schrepf Laboratoire : Highfun Layout : Thomas Bignon – François Hurtaux – Tamara Prokic Conformation storyboards : Florence Demaret – Audrey Logeais Animation Millimages : Guillame Arantes – Thomas Bignon – Fahim Boukhelifa – Marion Charve – Céline Conte – Sophia Daly – Wen Fan – Elise Gancel – Aurore Grillot – Florent Le Corre – Paul Nivet – Mélanie Perrin – Graziela Petrini – Cécile Piras – Matthieu Scanlon – Jean-Matthieu – Mireille Tram Stagiares : Nina Degrendel – Sarah Mallet Animation Teidees Productrice : Marta Alonso Directrice de production : Helena Fortuny Chefs animation : Santi Comella – Alex Morales (Insomne Estudi) Animation : Nùria Aparcio – Raul Arrroyo – Juan Dier – Oriol Gali – Joan Gardier – Santi Jimenez – Artur Pajuelo – Mauro Pavan – Igor Ramos Peula – Paco Sordo Une co-production Millimages – Canal+ family – Piwi + - Teidees – Petit K world ©Millimages / Canal+ / Pixi+ / Teidees – Petit K world / Hayanori
The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
While Anthony cops to an occasional KFC fix, nothing could be worse than his airport meal at Johnny Rockets.
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The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
CHOCOLATE CAKE JUARA!
Nama lainnya tuh devil's food cake, kenapa namanya gitu? karena enaknya jahat banget :)
RESEP:
CHOCOLATE CAKE:
- 140 ml Susu cair (milk)
- 175 Gr Mentega tawar (unsalted butter)
- 140 Gr Dark Chocolate (Couverture, lebih enak juga)
- 4 Telur utuh (whole eggs)
- 160 Gr Gula pasir (sugar)
- 155 Gr Tepung proteing sedang / serba guna (All-purpose flour)
- 20 Gr Bubuk kokoa (Cocoa powder
- 3Gr / 3/4 Sdt Baking powder
- 3 Gr / 3/5 Sdt Baking soda
- 1/4 Sdt Garam (1/4 tsp salt)
- 1/2 Sdt Vanilla extract
CHOCOLATE GANACHE (FROSTING):
- 325 ml Cream (whipping cream liquid, google yak banyak)
- 325 Gr Dark chocolate (Bisa pakai compoung/couverture atau di mix)
- 30 Gr Mentega tawar (unsalted butter)
Step-step ada di video yah!
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???????? Florentines Biscuits recipe: A Perfect Holiday Sweet. Chocolate Dipped Caramel Almond Flavor.
Hi! I'm Cassandre, today we're going to share with you a classic French sweet: Chocolate-dipped Almond caramel biscuits.
Florentines Cookies are a gluten-free and egg-free French snack. They are very tasty and have a crispy texture. The name Florentines refers to the famous Italian city of Florence, but this cookie is not from Italy, but is a pure French pastry, said to have been invented by the chef of Anne de Bretagne, the queen of King Louis XII.
In Asia, this cookie usually appears as a variation, it has toffee caramel nuts on top and a sweet tart crust on the bottom. But in this video, we are sharing with you a French style, French florentines are made of almonds and candied fruits coated in caramel sauce. And then, they're dipped with melted chocolate at the bottom. Can you image how taste they are? If you like toffee caramel, you should make it. Happy baking. ????
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???????? Florentines How do you make them?
Here is the recipe and recipe for Florentines Almond Cookies:
☞ Paper mold size: 6cm in diameter, 2cm in height
☞ Serving size: 6~7 cookies
✎ Ingredients
Sliced almonds 50g
Granulated sugar 25g
Honey 25g
Whipping cream 50g
Unsalted cream 12g, diced and not softened
Dried cranberries 25g
Pine nuts 10g
Walnuts 20g
72% bittersweet chocolate 35g
✎ Directions
1. Cut walnuts and dried cranberries into pine nut size, not too finely chopped, then add sliced almonds and pine nuts and mix well.
2. Pour sugar, whipping cream, honey and cream (butter) into a small pot and heat slowly over low heat until all ingredients are dissolved, stirring constantly.
3. Add the mixed nuts and dried fruit and gently mix well to cover all the ingredients with the toffee caramel sauce as much as possible.
4. Spread the caramelized nuts evenly in the paper mold
Bake in preheated oven at 180C for 18 minutes, or until golden amber in color.
6. Remove from the mold, then melt the chocolate and spread it on the bottom of the cookies, then place them on a sheet pan which lined with baking paper or silicone mat, and chill in the refrigerator until the chocolate is completely hard. Enjoy.
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Chapters:
00:00 Opening
00:30 Ingredients
01:19 Prep
04:08 How to make Florentines toffee caramel sauce
04:56 Making the Florentines cookie dough
06:54 Baking Florentines Cookies and oven settings, post-bake handling
08:30 Making the chocolate sauce and decorating the bottom of the cookies
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For more detailed recipes and tips, please refer to our recipe website at
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LAPIS SURABAYA || Versi Lebih Irit Telur Tapi Tetap Enak dan Lembuuut
LAPIS SURABAYA
By VianneyLim
Bahan Lapisan Kuning (untuk 2 layer) / Yellow layer :
14 butir Kuning telur / 14 egg yolks
2 butir Telur utuh / 2 whole eggs
150 gr Gula pasir / 150 g sugar
80 gr Tepung terigu protein rendah / 80 g cake flour
10 gr Tepung maizena / 10 g corn starch
1 sdm Krim kental manis (SKM) / 1 tbsp condensed milk
1 sdt Vanila ekstrak / 1 tsp vanilla extract
160 gr Mentega / 160 g butter
Bahan Lapisan Coklat / Chocolate layer :
7 butir Kuning telur / 7 egg yolks
1 butir Telur utuh / 1 whole egg
75 gr Gula pasir / 75 g sugar
30 gr Tepung terigu protein rendah / 30 g cake flour
5 gr Tepung maizena / 5 g corn starch
10 gr Coklat bubuk / 10 g chocolate powder
1/2 sdm Krim kental manis(SKM) / 1/2 tbsp condensed milk
1/2 sdt Pasta Blackforest/coklat / 1/2 tsp blackforest/chocolate paste
80 gr Mentega / 80 g butter
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Ini dia produk yang aku pakai di video :
✅ Electric Oven Top MO-999 dari Mito
Kapasitas 28 liter
Rotisserie pick (memanggang ayam utuh)
Teknologi diamond cavity sehingga panas lebih merata
Bahan stainless anti karat
Low watt (mulai dari 350 watt)
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Convection fan & teknologi diamond cavity sehingga panas lebih merata
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5 level kecepatan
Teknologi Turbo sehingga menghaluskan adonan lebih efisien ????
Dilengkapi 2 beater
Low watt sehingga aman buat listrik di rumah ????
✅ Stand Mixer MX-100 dari Mito
Kapasitas 5 liter
Bisa ngadon roti sampai 500 gr terigu dan 30 kuning telur
12 level kecepatan
Mesin berkekuatan tinggi
Info produk selengkapnya bisa klik link berikut :
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✅ Sauce Pan - Glow Pan Series dari Steincookware
Marble Coating anti lengket dari German
1 set terdiri dari :
WokPan 26cm + tutup
Fry Pan 22cm
Sauce Pan 16cm + tutup
✅ Diamond Knife dari Steincookware
Non stick coating,sehingga motong apapun jadi lebih gampang gak nempel2 gitu ya ????
Sangat gampang dicuci
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FDA Approved
Handle Akasia wood
Tahan panas hingga 300 C (rata2 silikon 200C)
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Steinless steel sendok dan garpu
Terdiri dari 16 pcs
Info produk selengkapnya bisa klik link berikut :
IG :
Tiktok :
#lapissurabaya #lapislegit #spongecake