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Hedgehog Slice - No Bake Biscuit Fudge Recipe!
Making hedgehog slice. Similar to batik cake, these at the Australian / New Zealand version. Hedgehog slice is filled to the brim with crushed biscuits, coconut, and finely chopped walnuts.
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It’s clear that nearly every country has its own version of this dessert and we want to try them all! This one comes from Down Under and is called Hedgehog Slice! This quick and easy Hedgehog Slice is filled with crushed biscuits, coconut, and walnuts for the perfect no-bake treat. Great for lunch boxes, or whenever you’re craving chocolate, it’s hard to beat this easy chocolate slice recipe!
If you love this how-to make chocolate hedgehog slice recipe let us know what you think in the comments below! #dished #fudge #dessert
0:00 Preparing the hedgehog slice
0:37 Assembling the hedgehog slice
Ingredients for making hedgehog slice:
250g (9oz) vanilla biscuits
65g (1/2 cup) chopped walnuts
50g (1/2 cup) desiccated coconut
85g (6 tbsp) unsalted butter
395g (14oz can) sweetened condensed milk
3 tbsp cocoa powder
250g (1 1/2 cups) dark chocolate
150g (1 cup) semi-sweet chocolate chips
2 tsp coconut oil
➡️ If you recreate this hedgehog slice recipe please link and mention us in your video so we can find you and give you a shout-out!
???? Batik Cake Recipe - Kek Batik - Chocolate Biscuits Cake!
???? Marie Biscuits Fudge Recipe - South African Dessert
???? Queen Elizabeth II's Favorite Cake - Chocolate Biscuit Cake
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Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom
This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!
Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.
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• Recipe Information •
Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes
The cake will keep, well wrapped, on the counter for up to 3 days.
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• Ingredients •
10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)
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• Directions •
1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.
Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.
2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.
3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.
Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.
4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.
5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.
Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.
6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.
Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece—just make sure to do it on a counter or cutting board, not on your serving plate.
Boozy Coconut Pineapple Upside-Down Bundt Cake????????
Boozy Coconut Pineapple Upside-Down Bundt Cake
I wanted to make a special treat for Mother's Day this year and came up with this cake. Pineapple upside down cake is one of my favorites but I wanted to make something a little different and a little more fun than the traditional kind. I decided to take one of my favorite Bundt cake recipes and make a couple of changes to it. This cake starts with a buttery rich Bunt cake paired with the traditional pineapple upside down cake ingredients of pineapple, maraschino cherries, and caramelized butter and brown sugar. It also has coconut and a sweet coconut rum glaze that pairs well with the other flavors and gives it more of a fun tropical twist and flavor! I chose to add alcohol to my cake and glaze for an added dimension of flavor but you don't have to!
#boozybundtcake #coconutpineapplecake #cocnutpineappleupsidedowncake
Boozy Peach Upside-Down Bundt Cake:
Cake ingredients:
1 20 oz can of pineapple tidbits (I used tidbits because that is what I had on hand but rings would work just as well or better)
8 oz can of crushed pineapple (I used about half of the can of tidbits which was about 8 oz and it worked but the crushed would work better for inside the batter)
Maraschino cherries
1 3/4 cups softened butter (divided into 1 1/2 and 1/4 cup)
8 oz softened cream cheese
2 cups, packed, light brown sugar (separated into 1 1/2 and 1/2 cup)
1 1/2 cup granulated sugar
2 cups sweetened coconut flakes, divided
3 cups flour
6 large eggs
2 ounces or 1/4 cup alcohol of your choice or juice
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp salt
Heat 1/4 cup butter in small saucepan on medium heat until melted, add 1/2 cup brown sugar and 1/2 cup coconut and stir until sugar is dissolved. Pour mixture into bottom of a well greased bundt pan ( standard size or 10-12 cup) Place maraschino cherries on top followed by half of the can of tidbits or about 6 pineapple rings.
In a mixer, mix together cream cheese and 1 1/2 cup butter until combined. Add remaining sugars and beat for 3 to 4 minutes or until slightly fluffy. Beat in eggs, one at a time, until yolks disappear. Add vanilla and mix. Fold in remaining coconut and 8 oz can of crushed pineapple or remaining tidbits. Combine flour and salt in a separate bowl. Slowly add about 1/3 of flour mixture to butter mixture and mix in, then add half of your alcohol. Mix in more flour then remaining alcohol followed by remaining flour. Mix until all incorporated. Carefully spoon batter over pineapple in bundt pan, smooth top. Bake at 325 for 80-85 minutes or until toothpick inserted in cake comes out clean. When done, let set in pan for 20-25 minutes then remove cake from pan onto a cooling rack and let sit until completely cool.
Icing ingredients:
About 2 1/2 cups powdered sugar
1/2 tsp vanilla
2 oz pineapple juice or 1/4 cup
2 oz or 1/4 cup alcohol of choice or more juice
You can also just use 3 oz of milk for the liquid instead of juice or alcohol
Mix all together until smooth and drizzle over completely cooled cake, enjoy!????????
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Amazing Chocolate Bundt Cake
This easy Chocolate Bundt Cake is a show-stopping dessert as it’s so soft, moist, and fudgy. Topped with a decadent chocolate ganache, this rich chocolate cake is perfect for chocolate lovers. The moist crumb will melt in your mouth! A total crowd-pleaser, serve this cake after dinner, at a birthday, or during a celebration. Everyone will be reaching for a second slice! You can even make it ahead of time for easy entertaining.
RECIPE:
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Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake
This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.
To print the recipe check the full recipe on my blog:
#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake
0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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