mini cheesecake chocolato e bananeميني تشيز كيك بالشكولاتة والموز مذاق لا يقاوم ????
الطبقة الاولى:90g بسكويت -10gسكر -20g لوز مطحون -60زبدة -2g كاكاو
كريمة الفرماج:80g فرماج -8سكر -فانيلا -12كريمة -1موزة
كريمة الشكولاتة: 100gحليب -5سكر -18 كاكاو -160g حليب -40g سكر -30g مايزينا-360g كريمة
100g شوكولاتة -
2g جيلانين
للگلاصاج :25 ماء -25حليب -2معالق كبار كاكاو-2معالق كبار سكر -2g جيلاتين
[Eng Sub] 3가지 맛~!초코 치즈 케이크 만들기/ How to make a special chocolate cheesecake / Soft & Moist Cheesecake
안녕하세요~~^^
분 베이크입니다.
오늘은 제누와즈만 있다면 오븐이 없이도 만들 수 있는 치즈 케이크를 만들어 봤어요.
저는 좀 더 가벼운 질감을 얻기 위해 비스퀴를 만들었지만
집에 제누와즈를 구워 놓은 게 있다면..
사용하셔도 무방합니다~~
화이트, 밀크, 다크 초콜릿
모두 저마다 특색이 있고 맛이 있지요~~
31가지 아이스크림도 골라 먹을 때도 3가지는 기본으로 섞어서 고르는 우리잖아요~~
치즈 케이크도 3가지 맛을 한꺼번에 느껴 보아요~~
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
*재료/ ingredients
( 케이크 완성 사이즈15cm*7cm 1개 )
*초코 비스퀴 (15cm 원형.팬 )
노른자 3 (55~60g)
설탕 18g
바닐라 익스트랙 3ml
달걀 흰자 3 (105~110g)
설탕 54 g
박력분 63g
코코아가루 6g
무염버터 12g
* 다크 초콜릿 크림치즈
크림 치즈 200g
설탕 10g
물기 제거한 요거트 35g
다크 초콜릿 110g
50% 휘핑한 생크림 60g
* 밀크 초콜릿 크림치즈
크림 치즈 150g
설탕 8g
물기 제거한 요거트 30g
밀크 초콜릿 85g
50% 휘핑한 생크림 50g
* 화이트 초콜릿 크림치즈
크림 치즈 150g
설탕 10g
물기 제거한 요거트 30g
화이트 초콜릿 30g
레몬즙 5ml
50% 휘핑한 생크림 60g
*글라사주
물 57g
설탕 60g
물엿 90g
젤라틴 8g
다크 초콜릿 95g
연유 50g
Red food coloring (choice)
*초콜릿 가나슈
다크 초콜릿 100g
생크림 70g
* 시럽
설탕 35 g
물 50g
럼 5ml
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주시고..
럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
* 만드는 방법
1. 노른자,설탕,바닐라 익스트랙을 넣고,
반죽이 아이보리가 되면ㅅ거 볼륨이 생길 때까지 휘핑해 주세요.
2. 흰자,설탕을 3번에 나눠 넣고 단단하게 휘핑해 주세요.
3.가루를 두 번에 나눠서 체 쳐 줍니다.
4. 따듯한 무염버터를 넣어 줍니다.
5. 180도로 예열한 오븐에서 170도에서 25분 정도 구워 주세요.,
6. 1.5cm로 2장 잘라 주세요.
7. 지름이 13cm인 원으로 컷팅해 주세요.
8. 실온에 둔 크림치즈를 부드럽게 푼 후에,
9. 설탕, 물기 제거한 요거트, 녹인 초콜릿을 넣고 섞어 주세요.
10. 50~60% 정도 휘핑한 생크림을 넣고 섞어 줍니다.
11. 영상처럼 준비해 둔 틀에 빈 공간이 생기지 않도록 크림을 짜 주세요.
12. 밀크,화이트도 만들어 주세요.
13. 영상처럼 팬닝해 주세요.
14. 냉장고에 넣어 굳혀 주세요,
15. 냄비에 물, 설탕, 물엿을 넣고 103도 까지 끓여 주세요.
16. 녹인 젤라틴, 초콜릿을 넣고.
17. 50도 이하로 온도가 내려가면 연유를 넣어 주세요.
18. 핸드 블랜더가 있으면 해 줍니다.
19. 30~33도에서 사용해 주세요.
20.초콜릿 가나슈를 만들어 주세요,
21. 영상처럼 데코용 초콜릿을 만들어 예쁜 리본 초콜릿을 만들어 줍니다.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이혜린 - Tongtong
자료출처 :
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CC-BY 3.0
Song : 이철희 - Like a movie
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시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Lemon Lattice Cheesecake Slice No Bake Thermochef Video Recipe cheekyricho
Video Cooking Demonstration and Recipe for a Tangy sweet Aussie Lemon Lattice Cheesecake Slice. A no Bake recipe made in seconds in the Thermochef. Chilled before serving its an iconic Australian Favourite. We use Arnotts Lattice Biscuits. We are Not sure what to substitute these biscuits with where you come from. You can let us know a possible alternative in the comments section below. We hope you like it. We have used lower fat ingredients to make them a bit healthier.
INGREDIENTS:
250 gram Fat Reduced Cream Cheese
400 grams skim sweetened condensed milk
20 grams gelatine dissolved in 40 grams boiling water
100 grams lemon juice, you could substitute lime juice here.
200 gram packet of Arnotts Lattice Biscuits. If using an 18 cm (7) square tin you will need 18 biscuits.
METHOD:
mix cream cheese, lemon juice, condensed milk with the gelatine that has been dissolved in the hot water in the thermochef jug, speed 3 for 45 seconds. Layer 9 biscuits shiny (glazed) side down in the bottom of your pan. Pour in the Filling and layer the remaining 9 biscuits on top, shiny side up. Chill until set in the fridge (about 2 hours) and cut into 9 squares and serve. They must be stored in the fridge. One is lovely 2 is too much ;-))
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Chocolate Decoration Ideas || Awesome Ways To Decorate Your Desserts
We call all food lovers! We have a very sweet emergency that we want to share. If you love to prepare desserts, cookies, cakes, and other things. Today you can discover many cooking ideas and decoration hacks that can be used to surprise your friends using food. Try all the ideas and practice a lot until you are an expert cooking your favorite dishes. What idea are we going to start with? Find out below.
Today we show you chocolate decoration ideas and some excellent ways to decorate your desserts. We can use kitchen spoons to form chocolate flowers and use them as decorations for our simple desserts. We give you ideas to serve drinks in a glass decorated with Nutella. You will learn how to create crispy popsicles with walnuts, pistachios and other delicious ingredients. Finally, we will discover how to create professional presentations in a simple way using these easy recipes.
TIMESTAMPS:
01:54 – Colored chocolate
05:06 – Edible straws
08:23 – Edible Golden dessert
11:10 – Berry sauce and flower
We advise adult supervision and care at all times.
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.
The following video might feature activity performed by our actors within controlled environment- please use judgment, care, and precaution if you plan to replicate.
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Gold Shine Muscat No-bake Cheesecake
Source: Hakuichi
The gold leaf in the video was made with edible gold leaf from Hakuichi.
Cacao ! ∴∵ゞ(´ω`*)♪
This video is provided by Hakuichi Corporation.
In collaboration with Food Master Japan (Chef Tsujiguchi), we are going to have a gold sweets competition using Hakuichi products. (I don't know what the competition is based on though lol)
0:00 Intro
0:19 Cookie Bottom
2:03 No-bake Cheese batter
4:50 Gold Shine Muscat Gilded
6:39 Muscat Juice Jelly
7:25 No-bake Cheese Cake Topping
8:30 Finished
9:07 Additional gold leaf
9:15 Tasting
10:12 Cacao notes (introduction to gold leaf and directions for cutting shine muscat)
[This is the first time I've done this.
I'm not sure what to make of it, but I'm sure it's worth it. Chocolate Sweets Book
[SNS]
Twitter :
instagram :
[Cookie Bottom]
Choice cookie : 100g
Unsalted butter : 40g
[How to make].
Crush the cookies.
Melt the butter and spread it on the cookies.
Set the sheet in the mold and flatten it with a flat surface such as a cup.
Place in the refrigerator to harden.
[White chocolate flavored no-bake cheese batter]
A - Cream cheese: 200g
A - Granulated sugar: 50g
B - White chocolate: 20g
B - Fresh cream 36%: 20ml
C - Gelatin powder: 5g
C - Water: 25ml
C - Yogurt: 40g
Fresh cream 36%: 70ml
Vanilla essence: a few drops
Shine Muscat: appropriate amount
[Preparation].
1. Chop the white chocolate.
Cut the shine muscat into pieces.
Beat 70 ml of heavy cream for 5 minutes and refrigerate until ready to use.
Heat the cream cheese in the microwave, knead it, and grind in the granulated sugar.
Mix in the yogurt and vanilla extract.
Bring the cream to a boil and add it to the white chocolate to emulsify it.
Mix in the gelatin and cream and quickly pour into the mold.
Add the cut pieces of shine muscat and other ingredients as needed.
[Napage]
Granulated sugar: 5g
Powdered gelatin: 3g
Water: 45ml
[How to make] 1.
Fluff the gelatin powder.
Heat in a microwave oven to dissolve, then add granulated sugar and dissolve.
[Muscat Juice Jelly]
Gelatin sheet: 7g
Juice: 200ml
White wine: 15ml
[recipe]
Blanch gelatin in water.
A small pentode (placed on the gas stove)
Couverture white chocolate
Valrhona Fave Evoire
Silicon whipper TOMIZ
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Kitchen scissors
KITCHEN SPATTER KS-203
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The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers.
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This is a violation of YouTube fair use and will be dealt with accordingly.
#cheesecake
#goldleaf
#shinemuscat
#chocolate cocoa
#chocolate
Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
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BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8
Ingredients:
For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter
For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour
For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries
For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar
METHOD:
Preheat oven to 325F/162 C.
Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.
Grease a 9 spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.
Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more.
Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.
To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.
Then place raspberries on top of jam, upright, covering all the jam.
Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.
Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.
Keep refrigerated until ready to serve. Enjoy!