How To make Maple Sponge Cake
1 c Maple syrup
1 c Flour
6 ea Eggs
1 t Vanilla (optional)
Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup ( and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best if this pan is lightly greased with butter and dusted with flour). Bake at 325? for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream. From Maple Dessert Recipes by Massachusetts Maple Syrup
How To make Maple Sponge Cake's Videos
Maple Sponge Cake 海绵枫糖蛋糕 !超简单做法 recipe/ingredient thesimsbake r华仔baker
Ingredient
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Egg 4
鸡蛋
caster sugar 60g
细砂糖
Fresh Milk 18g
牛奶
Maple Syrup 50g
枫糖酱
High Protein Flour 100g
高筋面粉
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烘烤过程中,记得不要开烤箱,否则蛋糕会软塌。
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Steamed Ma Lai Sponge Cake (Ma Lai Gao, Quick & Easy Chinese Recipe) CiCi Li - Asian Home Cooking
Ma Lai Gao (Steamed Ma Lai Sponge Cake) originated in Malaysia and was inspired by British cakes. Later, it was adapted by Cantonese chefs and become what we see in dim sum today. Traditionally, Ma Lai Gao needs about 24 hours to prepare the starter dough (levain). Today, let me show you a quick and easy way to make Ma Lai Gao without sacrificing its taste or texture.
Ma Lai Gao Written Recipe:
Serving: 1 (8-inch) round cake
Prep time: 15 minutes
Rest time: 1 hour
Cook time: 30 minutes
Ingredients
2 large eggs
1 cup evaporated milk (252 g)
2 tablespoons avocado oil, or replace with other cooking oil
1 cup dark brown sugar (220 g)
1 ½ cups all-purpose flour (217.5 g)
1/8 teaspoon salt
2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda
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#CiCiLi #AsianHomeCooking #MaLaiCake #MaLaiGao
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Apple Cake with Maple Frosting
This Melt-in-your-mouth Apple cake is a delicious celebration of fall from my NEW BOOK. Filled with fresh apple and smothered in Browned Butter maple vanilla frosting it has your favorite fall flavors with a kiss of thyme and lashings of apple butter between the layers. Crowned with an easy wreath of crystalized thyme, it’s a showstopper you simply need to make this autumn! Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
ORDER MY BOOK!
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[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake
조꽁드의 베이킹클래스 바로가기 :
제누아즈는 이탈리안 스폰지케이크를 부르는 말 이지요. 화학적인 팽창제 없이 반죽에 달걀 거품을 형성하여 부풀도록 하는 것인데요.
전란을 한꺼번에 중탕하여 거품을 내는 방법과 노른자와 흰자를 따로 거품내는 방법 그리고 흰자만 머랭을 내고 노른자를 섞는 방법이있습니다.
이 영상은 마지막 방법을 이용한 바닐라 스폰지 케이크 만드는 법을 보여드리고있습니다.
어쩌면 전란을 중탕하여 거품내서 만드는 방법 보다 좀 덜 번거롭고 볼륨은 쉽게 올릴수 있는 좋은 방법이라고 할수 있습니다.
또 상대적으로 덜 가라앉고 기공이 촘촘해서 탄력이 더 있는 장점이 있어요.
생크림 케이크 시트용으로 적합 합니다.
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여러분의 구독과 좋아요 감사합니다 ~^^
앞으로도 좋은 영상 만들어 가겠습니다.
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높은 1호 원형팬 (지름15X높이7)
흰자 3(90~95g)
설탕 90g
노른자 3(50~55g)
박력분 90g
소금 1g
식용유 22g
우유30g
바닐라액 3g (생략가능)
150도에서 40분 굽기
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That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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Notice !
For about translating to other languages...
I am sorry but I don't know every language except English.
Even my English is not fluent so that translating the descriptions in English takes time.
For other languages? it is too much load for me.
If you really want me to do... I wish I could...
But I can't even read other languages so I do not know the translated recipe is right or not.
If I give you the wrong information you may get confused on that.
I am very thankful for you guys but it is hard work.
Please let me spend my time to make more good recipe videos.
Could you do that yourself by the Google translation tool?
You may understand the English so your translating skill to your language will be better. You would translate first. when if you need more information you ask me again. I can help you then.
Google will help you. this is awesome.
Thank you.
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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes
OMG Bakery's Ontario Maple Glazed Cake Recipe | Project Bakeover
Chef Steve Hodge instructs the staff at OMG Bakery on how to make a new signature dessert – the Ontario Maple Glazed cake.
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Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
RECIPE:
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