FRESH FRUITS WITH CAKE BROWNIES
Fresh fruits with cake brownies.
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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
Easy (Cast Iron) Skillet Brownie
Skillet Brownie - a warm, rich, fudgy brownie, topped with ice cream, a chocolate lover dream come true. All you need for this recipe is one (cast iron) skillet, a spatula and a few basic ingredients you probably already have in the house. The batter for this easy brownie recipe is prepared directly in the skillet, baked and then served warm, directly from the skillet. Isn’t that awesome?
To print the recipe check the full recipe on my blog:
#skilletbrownie #brownie #fudgybrownie
Ingredients
Makes about 6 servings
1/2 cup (110g) unsalted butter
1 cup (200g) sugar
1/2 tsp (2g) salt
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1 tsp (5g) vanilla extract
3 eggs
2/3 cup (80g) all-purpose flour
4 oz (120g) semisweet chocolate chips or chunks
1 oz (30g) semisweet chocolate chips, on top
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Chocolate Brownie Cheesecake Cupcakes-How To Make Cheesecake Cupcakes-Chocolate Graham Cracker Crust
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ASMR Cooking / How to make Supreme Chocolate Tart
Cacao! ∴∵ゞ(´ω`*) ♪
Today is Chocolate tart.
Honey and rum flavored ganache.
As the finishing touch to the cake, I placed gold leaf on top.
0:33 Sweet short pastry.
3:43 Flatten the dough.
4:20 Fondage the tart.
5:07 Baking tart dough.
6:12 Milk ganache(Honey and rum aroma).
7:58 Grasage.
10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪
10:56 Tasting / Thoughts.
[book]Chocolate cacao recipe book on sale!
I will teach you the most politely in the world! Chocolate Sweets Book
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[Ingredients] One 18cm tart pan.
Unsalted butter : 75g
[A] - Almond powder : 25g
[A] - Powdered sugar : 50g
[A] - Salt : 1g
Whole egg : 30g
Cake Flour : 125g
[Instructions]
1.Sieve [A]
2.Cream butter mix with a whipper.
3.Put the A in 2-3 portions and mix.
4.Add the egg solution little by little in 3-5 times.
5.Mix with a rubber spatula, switch to a card and mix to weave.
6.Put flour alone into sieve 5 in 2-3 portions.
7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.
8.Spread the dough (no need to knead).
9.Set in mold, and put in a refrigerator for 1 hour.
10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).
11.Bake at 356F/160C for 35min.If not enough bake again.
12.Take the stone and aluminum foil and paint the yolk inside the tart.
13.Bake in oven at 140℃ for about 5 minutes and cool.
■Ganache
[Ingredients]
Milk chocolate : 180g
Fresh cream (milk fat content about 45%) : 125ml
Honey : 15g
Rum : 10ml
Unsalted butter : 20g
[Instructions]
1.Chop the chocolate.
2.Put honey and rum in fresh cream and boil.
3.Emulsify chocolate.
4.Add butter when temperature drops.
5.Once the butter has melted, pour it into the tart.
■Glaçage
[Ingredients]
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Instructions]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Couverture Milk chocolate 200g
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801(廃盤)
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
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