Yogurt Apple Cake | Recipe (with coconut)
Music in this video:
1. The Wii Song (Many people might not know the name of this song since they only heard & did not know the name of the song, like me, that's why i included the name of the song, which I recently heard the name of this song before including it in the video).
2. Better when you're gone - David Guetta , Brooks, Loot(on Spotify-Cardio playlist)
the third song was in the app which i used to edit this video.(Video Maker)
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0.45: Add 2 tbsp Water and let it caramelize by itself. DO NOT STIR......
0.50: I t should have a nice brown-caramel color to it.
1.20: And stir till the butter nicely dissolves.
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????????????????Red Baby JackfruitSponge Cake with Coconut Custard / Cách làm Bánh Bông Lan Gấc Thơm ngon
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Thank you for stopping by,
This light and delicious sponge is great for any occasion.
Here is the recipe:
For Sponge :
Mixture 1 :
Red baby Jackfruit meat 120 gr Thịt Gấc
Cooking oil. 50 gr. Dau ăn
Coconut cream. 50 gr. Nước cốt dừa
!!!!!!!!!!!!!!!!!!!!
For Meringue:
Egg white. 5. Lòng trắng trứng gà
Salt, lemon juice. Muối, nước chanh
Sugar 100gr. Đường
!!!!!!!!!!!!!!!!!!!!!!
Mixture 2 : Dry ingredients
Plain flour. 75 gr. Bột làm bánh số 8
Corn starch. 50 gr. Bột bắp
!!!!!!!!!!!!!!!!!!!!!!
Coconut Custard / Nhân kem nước dừa
Coconut cream. 350 gr. Nước cốt dừa
Sugar. 70 gr. Đường
Salt. 1/2 tsp. Muối
Corn starch. 50 gr. Bột bắp
Water. 70 gr. Nước
#kimWcooking#spongecake#banh_bong_lan_gac
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QUICK & EASY Coconut Buttermilk Sheet Cake Recipe - Bake Sale Ideas
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This Coconut Buttermilk Sheet Cake is a simple, easy and effortless recipe which makes a super delicious and flavorful cake for coffee time!
This is how to make Coconut Buttermilk Sheet Cake:
Coconut Buttermilk Sheet Cake
Ingredients:
500 g All-Purpose Flour/ 3 1/4 cups
1 Tbsp Baking Powder
1/4 tsp Salt
3 Eggs, room temperature
200 g Sugar + 80 g for topping/ 3/4 cup + 1/4 cup
1 tsp Vanilla Extract
400 ml Buttermilk/ 1 2/3 cups
150 g Desiccated Coconut/ 1 1/2 cups
200 ml Whipping Cream/ 3/4 cup
Directions:
1. Preheat oven to 170°C/325°F. Grease and line sheet pan (40x30 cm/16x12 inches) with parchment paper.
2. In a large mixing bowl, add flour, baking powder and salt. Give everything a quick mix until well combined. Set aside.
3. In a large mixing bowl, add eggs, sugar and vanilla extract. Beat on medium high speed until mixture turns pale and creamy.
4. Add flour mixture alternating with the buttermilk. Beat on medium high speed until everything is well combined.
5. Pour cake mixture into prepared baking pan.
6. In a small bowl, combine desiccated coconut together with 80 g of sugar. Give it a quick mix.
6. Sprinkle coconut/sugar mixture on top of the cake.
7. Bake the cake for about 30-32 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is still hot, evenly pour heavy whipping cream over of the cake.
9. Let cake cool down completely.
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Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Làm bánh khoai mì nướng dừa non theo cách này thơm ngon nhanh gọn qúa/Casava cake recipe
Nguyên liệu / ingredients
500 gr khoai mì / casava
1 Tbsp bột nếp / sweet rice flour
60 gr sữa đặc / sweetened condensed milk
60 gr dừa non / young coconut meat
60 ml sữa tươi / milk
1/ 4 tsp muối / salt
1 trứng / eggs
1 ống vani / vanilla
60 gr dừa non bào sợi /shredded coconut
***Muối mè / Sesame salt
2 Tbsp đường / sugar
1/4 tsp muối / salt
2 tsp mè rang vàng /Sesame
#kimoanhcanada
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