How To make Merk's Coffee Cake
1/2 c Shortening
3/4 c Granulated sugar
1 ts Vanilla extract
3 Eggs
2 c Flour; sifted
1 ts Baking powder
1 ts Baking soda
1 c Sour cream
6 tb Butter; softened
1 c Brown sugar
2 ts Cinnamon
1 c Chopped nuts
Recipe by: Los Angeles Times, Feb. 22, 1996 1) Cream shortening, granulated sugar and vanilla thoroughly. Add eggs one at a time beating well after each addition. 2) Sift together flour, baking powder and baking soda. Add to creamed mixture alternately with sour cream, blending after each addition. 3) Grease 10" tube pan and line bottom with wax paper. Turn half batter into pan. 4) Mix butter with brown sugar and cinnamon. Add nuts and toss. Place half nut mixture over first layer of batter. Spread with remaining cake batter and top with remaining nut mixture. 5) Bake at 350 degrees until cake springs back when touched lightly, 30 to 40 minutes. Makes 8 servings. Each serving contains about: 661 calories; 191 mg. sodium; 116 mg. cholesterol; 38 grams fat; 73 grams carbohydrates; 9 grams protein; 0.24 gram fiber -----
How To make Merk's Coffee Cake's Videos
Do you have Nutella and puff pastry at home? You will NEVER buy croissants again!
If you love Nutella and croissants, you will LOVE these delicious and fresh croissants right from the oven. So crispy with delicious gooey Nutella filling. You will only need three ingredients for this and you will not be disappointed. So much better than store bought croissants. Super easy to make and ready in no time!
RECIPE:
Ready rolled puff pastry sheet
2-3 tbsp Nutella
30 g melted butter
More easy and yummy desserts:
Enjoy ♥️
Sponge Cake Kopi Terlembut Sedunia (Taiwanese Coffee Castella Cake)
#CoffeCastellaCake #SpongeCakeKopi
Created by InShot:
Published on March 28, 2021
Bahan-bahan coffee castella cake:
1,5 sdm kopi instant tanpa ampas dilarutkan dengan 1 sdm air panas.
7 kuning telur
70 ml minyak goreng dipanaskan 60 detik
80 gram tepung terigu serbaguna
10 gram tepung maizena
60 ml susu cair
6 butir putih telur
1 sdt air jeruk nipis
90 gram gula pasir halus (gula pasir diblender)
Berikut ini resep-resep sponge cake terlembut versi Ceceromed kitchen:
Resep Taiwanese castella cake (original)
Resep Taiwanese chocolate castella cake
Resep banana ogura cake
Resep cheddar cheese cake
Find me on:
Instagram: @s.j.tsurayya
Facebook: Siti Julaihah FD
Email: julaihahsiti.ceceromed@gmail.com
Terimakasih sudah menonton,
Berikut ada link toko shopee untuk beberapa produk yang ada di video-video saya :
1. Talenan Kayu :
2. Wajan merk RYVAN :
3. Wajan merk Viera :
Berikut ada link toko Lazada untuk beberapa produk yang ada di video-video saya :
1. Wajan Lowenthal Germany :
2. Wajan Casamia :
3. Wajan Bolde :
4. Wajan Oneisal :
Aplikasi untuk semua kebutuhan liburanmu :
Parfum original dan produk kecantikan :
Apple Premium Reseller di Indonesia :
Koleksi Sepatu Olahraga, Sneaker & Perlengkapan Olahraga terbaru di Adidas Indonesia :
Solusi layanan keuangan :
Perlengkapan untuk aktifitas outdoor :
Menyediakan berbagai produk yang menunjang aktivitas harian, bisnis/ profesional dan rumah tangga :
Marketplace terkemuka di Indonesia yang menyediakan media jual beli :
Online baby shop terlengkap :
happy shopping....
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Chocolate Cake Recipe -Rich & Moist cake with buttercream frosting & chocolate ganache
This chocolate cake recipe is for chocolate lovers only.
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language error, I keep saying Shift for sift oops sorry!
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Vanilla Sponge Cake:
Surprise Hidden Heart Cake:
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#chocolatecake #sueran #cakerecipes
This recipe shows how to make a rich & a moist chocolate cake frosted with butter cream frosting & finishing up with a chocolate ganache from scratch...
I am making a four layer chocolate cake here frosting each layer with buttercream frosting & topping up with dark chocolate ganache...My layers aren't even as I expected it to be but the taste & the texture came out to be perfect ;)
I hope you will try this recipe out & share you're thoughts with me :)
These are the ingredients I used..
CAKE:
1 3/4 cup (220g) All purpose flour
3/4 cup (75g) unsweetened cocoa Powder (Regular)
2 cups (400g) of granulated white sugar
1 1/2 tsps of Baking powder
1 1/2 tsps of Baking soda
1 tsp of salt
1 Cup (236ml/g) Whole Milk
1/2 Cup (118ml/g) Vegetable oil
2 tsps of Vanilla essense
1 Cup (236ml/g) hot coffee (Coffee doesn't give a coffee flavor but enhance the chocolate flavor)
2 (120g) Large Eggs
Buttercream Frosting:
1 Cup of room temperature soften butter
1 1/2 Cups of Cocoa Powder (Regular) -I am using Nestle Cocoa Powder in this video,if you are using a different brand, use 1 cups of cocoa powder and increase according to your taste..(Check ** below for reasoning)
2 Cups of powdered sugar (Confectioners sugar)
5-6 tsp of whole Milk (as needed to get the right texture)
1 tsp of Vanilla essence
Chocolate Ganache:
1 Cup of Dark Chocolate Chips
1 Cup of heavy milk (whipped milk)
1 tsp of Light corn syrup (Optional)
1 tsp of Vanilla essence
Pans: Two 9 inch pans
Bake: 350 degree for 30-35 minute
**I used a different brand(Hershey Cocoa) other than Nestle to make this cake and realized Hershey is way too dark compared to Nestle Cocoa, so the frosting can be bitter. Since I used the above mentioned recipe with adding 1 1/2 cup cocoa, I had to add more confectioners sugar to bring the bitterness down, So thought of mentioning that here.
Check out for all the products I used
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Try it out & let me know in the comments below..
Thank you for watching & don't forget to like & subscribe :)
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咖啡蒸蛋糕 柔软蓬松 全蛋打发(无泡打粉)
免烤,超柔软蓬松的蒸咖啡海绵蛋糕食谱。 浓郁的咖啡香气,让您无法抗拒。 不添加泡打粉,而是把鸡蛋和糖打发至光滑蓬松,呈现漂亮的丝带状,明显的花纹不会马上消失。就是这么简单。
材料:
4 颗鸡蛋 (带壳60-62g, 室温)
60 克 细砂糖
80 克 蛋糕粉/低筋面粉
1 包 (18 g) 即溶咖啡粉(可用任何牌子)
20 ml 热水
1 汤匙(15 ml) 菜油
以中火蒸25分钟
-----
也许你也喜欢:
◉ 原味蒸蛋糕 全蛋打发(无泡打粉)
❤️ 谢谢收看,别忘了订阅我,按赞,分享哦
❤️ 记得点击 小铃铛 ???? 就不会错过我的最新视频啦
❤️ 更多视频请点击
????
*禁止在其他平台上未经授权盗窃,二次编辑和重新上传视频
#佳厨房ChiaKitchen #蒸蛋糕
PASTRY CREAM (VLA) DASAR DAN VARIASI RASANYA // PASTRY CREAM VARIATION
helooo,kali ini saya mo bikin vla ato pastry cream dari 1 resep dasar yang dibikin berbagai variasi rasa. cream ini bisa dipake buat banyak banget, contohnya : isian sus/eclair, kue cumcum/cornet pie, bombolini, tart/tartlet, isian roti/bakpao bahkan cake filling. di video berikutnya saya akan bikin berbagai dessert dari pastry cream ini. sebenernya saya udah pernah bikin video pastry cream ini di sini ( tapi yang ini diubah dikit resepnya.. susunya dan tepungnya ditambah dikit. kalo sebelumnya saya pakai tepung maizena aja, disini saya campur 50:50 dengan terigu. bedanya cuma ke warna dan rasa sedikit. kalo pake terigu warnanya lebih pekat dan ada rasa tepung yang udah termasak. tapi kalo lebih suka pake maizena bisa pake full maizena aja yak.. bedanya lagi dengan video sebelumnya, kalo video sebelumnya pake cara all-in-one, jadi semua bahan dimasukkin ke panci (kecuali butter dan vanilla) lalu dimasak sampe meletup dan mengental. kalo ini pake cara panasin dulu susu baru tempering telurnya. hasilnya? nggak jauh beda sih :D
selamat mencobaa :)
*oiya kalo yang di video, keliatan lebih sedikit karna ada yg saya bikin 1/4 resep :)
RESEP PASTRY CREAM
untuk : 1 cup (240ml)
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup/gelas yang saya pakai adalah gelas 240 ml)
2 kuning telur (kalo mo bikin yang versi tanpa telur, 2 kuning telur ini bisa diganti dengan 1 sdm tepung beras/maizena + 2 sdt tepung custard)
200ml (3/4 cup + 4 sdt) susu cair
10g (1 1/3 sdm) tepung maizena
10g (1 1/4 sdm) tepung terigu protein sedang
30-50g (2 1/2 - 4 sdm) gula
15g (1 sdm) mentega tawar
1/2 sdt pasta vanilla
Variasi :
- coklat :
1 resep pastry cream + 80g dcc (dark cooking chocolate) + 2 sdm coklat bubuk
- coffee :
1 resep pastry cream + 1 sdt kopi instan
- matcha :
1 resep pastry cream + 1 sdt matcha bubuk
- taro :
1 resep pastry cream + 1 sdt taro bubuk
- selai strawberry :
1 resep pastry cream + 40g selai strawberry
- nutella / peanut butter :
1 resep pastry cream + 40g nutella
- caramel (caramel bisa diliat di
):
1 resep pastry cream + 40g caramel
- cheese :
1 resep pastry cream + 100g cream cheese / cheese spread
- pandan :
1 resep pastry cream tapi ganti susunya dengan santan cair yang diblender bersama 5 daun pandan
- puree buah (durian/pisang/buah lainnya) :
1 resep pastry cream tapi ganti 100ml susunya dengan pure buahnya. kurangi gulanya menjadi 15-20g
- minuman kalengan/kemasan/botol (seperti buavita) :
1 resep pastry cream tapi ganti susunya dengan 175ml jus kemasan dan 25g susu bubuk. kurangi gulanya menjadi 15-20g
- light pastry cream :
1 resep pastry cream + 100-200ml whipping cream (kalau pake yang bubuk, 1 bagian whipcream bubuk + 2 bagian air es)
pastry cream ini juga bisa dipake untuk :
Cake in a cup :
Bakpao manis :
Croquant choux :
Pie buah :
Choux au craquelin :
Banana pudding :
--------------------------------------------------------------------
PASTRY CREAM RECIPE
Makes about : 1 cup (240ml)
Ingredients :
(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup)
2 egg yolks (if you want to make an eggless version, these 2 eggyolks can be replaced with 1 tbsp rice flour/cornflour + 2 tsp custard powder)
200ml (3/4 cup + 4 tsp) milk
10g (1 1/3 tbsp) corn flour
10g (1 1/4 tbsp) all purpose flour
30-50g (2 1/3 - 4 tbsp) sugar
15g (1 tbsp) unsalted butter
1/2 tsp vanilla paste
Variasi :
- chocolate :
1 recipe of pastry cream + 80g dcc (dark cooking chocolate) + 2 tbsp cocoa powder
- coffee :
1 recipe of pastry cream + 1 tsp instant coffee
- matcha :
1 recipe of pastry cream + 1 tsp matcha powder
- taro :
1 recipe of pastry cream + 1 tsp taro powder
- strawberry jam :
1 recipe of pastry cream + 40g strawberry jam
- nutella / peanut butter :
1 recipe of pastry cream + 40g nutella
- caramel :
1 recipe of pastry cream + 40g caramel
- cheese :
1 recipe of pastry cream + 100g cream cheese / cheese spread
- pandan :
1 recipe of pastry cream but substitute the milk with a coconut milk that blend with 5 pandan leaves
- fruit puree (durian/banana/another fruit) :
1 recipe of pastry cream but substitute 100ml of milk with the fruit puree. reduce the sugar to 15-20g
- canned/bottled juice :
1 recipe of pastry cream but substitute the milk with 175ml of canned juice and 25g of milk powder. reduce the sugar to 15-20g
- light pastry cream :
1 recipe of pastry cream + 100-200ml whipping cream cream