생크림으로 파스텔 스트라이프 데코하는 방법/ 밀크티 생크림케이크
안녕하세요 조꽁드 입니다.
이번 케이크는 밀크티 파스텔 생크림 케이크 입니다.
홍차와 메이플 시럽을 넣어 정말 촉촉하고 폭신한 제누아즈를 만들었습니다.
시크릿 노하우는 영상에서 확인하세요.
여기에 생크림으로 파스텔톤의 스프라이트로 멋을 부려 보았습니다.
스프라이트 만드는 방법 궁금하시죠? 꼭 영상 확인 하세요.
항상 해피베이킹 하세요.
감사합니다.
재료
♥︎홍차 제누아즈 (15cm 1호케이크)
달걀 3개
설탕 55g
메이플시럽 25g ( 메이플시럽 권장)
박력분 85g
고운 홍차가루 2 g
(저는 집에 있는 다즐링을 사용했습니다. 그외에 얼그레이 등 취향에 따라 좋습니다. )
레몬제스트 1g
우유 30g
버터 28g
♥︎ 밀크티 생크림
생크림 90g
홍차잎 7g (다즐링, 얼그레이, 등등)
레몬 제스트 2g
찬 생크림 400g
설탕 40g
♥︎ 홍차 메이플시럽
물 70g
메이플 30g
레몬즙 5g
홍차잎 1g
레몬제스트 1g
* 모두 함께 넣어 끓이고, 5분간 차를 우린후 홍차잎과 레몬제스트는 걸러냅니다.
완전히 식혀서 사용합니다.
♥︎ 기타
초록, 노랑, 주황, 빨강 식용색소
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????Track : When I Saw You -
????Track : The Life -
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Hi, I am Joconde.
This cake is a milk tea pastel whipped cream cake.
Black tea and maple syrup make a really moist and fluffy genoise.
Check out the secret know-how in the video.
Here, I tried to look cool with fresh cream and pastel-toned sprites.
Wondering how to make sprites? Please check the video.
Happy baking always.
And always thank you.
Ingredient
♥︎ Black Tea Genoise (15cm)
3 eggs
55g sugar
25g maple syrup (recommended maple syrup)
85g cake flour
2g fine black tea powder
(I used darjeeling at home. But you use others depending on your taste.)
1g lemon zest
30g milk
28 g butter
♥︎ Milk Tea whipped Cream
90g heavy cream
7g black tea leaves (Darjeeling, Earl Grey, etc.)
2 g lemon zest
400g cold heavy cream
40g sugar
♥︎ Black Tea Syrup
70g water
30g maple syrup
5 g lemon juice
1g black tea leaves
1g lemon zest
* Put everything together, boil, brew tea for 5 minutes, then filter out the black tea leaves and lemon zest.
Cool completely before using.
♥︎ Others
Green, yellow, orange, red food coloring
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????Track: When I Saw You -
????Track : The Life -
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บลูเบอร์รี่มูสเค้ก Blueberry Mousse Cake | FoodTravel
บลูเบอร์รี่มูสเค้ก | Blueberry Mousse Cake
เค้กที่สอดใส่ด้วยชั้นมูสบลูเบอร์รี่ เป็นมูสที่ทำง่าย ใช้อุปกรณ์ไม่มากและหาส่วนผสมง่าย สามารถทำเองได้ที่บ้าน หรือจะทำให้วันเกิดคนสำคัญก็ได้ค่ะ
Ingredient and How to cook, Please visit our English website.
วัตถุดิบบลูเบอร์รี่มูสเค้ก Blueberry Mousse Cake
สำหรับ 2 ปอนด์
เวลา 1 ชั่วโมง
1. เนื้อเค้กวนิลา 1 สูตร (2 ปอนด์)
2. วิปปิ้งครีม 500 กรัม
3. แยมบลูเบอร์รี่ 300 กรัม
4. บลูเบอร์รี่สด 150 กรัม
อุปกรณ์ที่ใช้
ตะกร้อตีไข่ ชามผสม ที่ปาดหน้าเค้ก มีดหั่นเค้ก ไม้พาย ช้อน ถุงบีบแต่งหน้าเค้ก หัวบีบครีมแต่งหน้าเค้ก
วิธีทำบลูเบอร์รี่มูสเค้ก Blueberry Mousse Cake
1. เริ่มจากการหั่นสไลด์เนื้อเค้กออกเป็นชั้นๆ และพักไว้
2. ทำมูส โดยการตีครีม จนพอเริ่มเป็นครีมอ่อน หลังจากนั้นใส่แยม Blueberry
3. คนส่วนผสมมูสให้เข้ากัน และรีบนำมูสที่ได้ไปแต่งเค้ก
4. วางเนื้อเค้กทีละชั้นสลับกับมูสจนครบทุกชั้น
5. แต่งหน้าเค้กและรอบเค้กด้วยครีม หรือมูสตามชอบ
6. โรยตกแต่งหน้าเค้กด้านบนด้วยผลไม้สด
Heaven and Hell Cake / Rezept / Tutorial
Der Heaven and Hell Cake besteht aus vier Kuchenschichten, d. h. zwei Schokoböden und zwei Biskuitböden. Dazwischen ist er mit einer Erdnussmousse gefüllt und mit einer Vollmilchganache überzogen. Er schmeckt phantastisch ist aber sehr gehaltvoll, typisch amerikanisch eben.
Rezept Heaven and Hell Cake für 24er Springform
Zutaten Schokoboden
55g Backkakao
250ml Espresso
125g weiche Butter
165g Zucker
2-3 Tropfen Vanillearoma
2 Eier (Gr.M)
190g Mehl
1 TL Natron
¾ TL Salz
¼ TL Backpulver
Zutaten Biskuitboden
80g Mehl
155g Puderzucker
8 Eiweiß (Gr.M)
1 Prise Salz
1 TL Weinstein (ersatzweise Zitronensaft)
165g Zucker
2-3 Tropfen Vanillearoma
1-2 Tropfen Bittermandelaroma
Zutaten Erdnussmousse
340g Frischkäse
270g Puderzucker
600g Erdnussbutter (weich)
2 EL Sahne
Zutaten Vollmilchganache
500ml Sahne
900g Vollmilchkuvertüre
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10 So Yummy Cheesecake Recipes - No Bake - Simple Chocolate Cheesecake Decoration Ideas
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Heavenly Chocolate Mousse Recipe- How to make Chocolate Mousse
Once you've had Chocolate Mousse it's hard to forget about it. The deep chocolatey flavor and the lighter than air texture will have you craving it all the time!
This no- bake dessert is perfect for entertaining or just good to have on hand when your chocolate cravings come calling! The hardest part of the recipe is waiting for it to set!
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Serves 4
2 oz dark chocolate
1 egg white
1 egg yolk
1/2 egg
Couple drops lemon juice
5 tbsp sugar
2.5 tbsp water
1/2 tbsp rum
1/2 tbsp instant coffee
1/2 tbsp butter
1/2 c heavy whipping cream
In a bowl over a pot of simmering water, beat egg yolk, 1/2 egg and 1 tbsp sugar until foamy and steaming. Add in instant coffee and rum and stir until coffee is dissolved. Take off heat and add in chocolate and butter, stirring until the chocolate is melted. Refrigerate until approximately room temperature. (just a few minutes while you complete the next steps)
In another bowl, whisk egg white until foamy and add in lemon juice.
In small pan over medium heat, melt together water and 1/4 c sugar until mixture comes to a rolling boil but be sure not to let it take on any color.
Slowly add in melted sugar mixture to beaten egg white and keep whipping until stiff peaks form and meringue is at room temperature.
Mix 1/3 meringue mixture into cooled chocolate to start to lighten it up. Fold the rest of meringue in, being careful not to deflate. Put in fridge until next step is complete.
In a bowl (can be the same you used to mix egg whites), whip cream until stiff peaks form. Again, fold gently into chocolate-meringue mixture until no streaks can be seen and being careful not to deflate. Refrigerate for at least 2 hours and up to 2 days. Mousse is best after being chilled 4 hours+
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