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
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Chocolate Cake Recipe -Rich & Moist cake with buttercream frosting & chocolate ganache
This chocolate cake recipe is for chocolate lovers only.
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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..
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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Steamed Tapioca Thousand Layer Cake (菱粉糍/千層糕)
FULL RECIPE HERE:
I highly recommend reading through the recipe because I include a LOT of tips on how to make the cake successfully.
My family LOVES when my mom makes a batch of this steamed tapioca cake. It's lightly sweet and wonderfully chewy. Mama Lin always cooks a tapioca thousand layer cake for Lunar New Year, along with a 年糕 (neen go, new year’s cake). Besides Lunar New Year, my mom would steam this cake for parties. It’s a perfect palette cleanser because the cake has a mild sweet flavor and it’s moist.
Ingredients:
370 grams brown sugar slabs (can sub with 340 grams or 2 cups packed light brown sugar)
4 cups (945ml) water, divided
390 grams tapioca flour (3 1/4 cups measured with the spoon-and-sweep method)
1 teaspoon kansui, optional
toasted sesame seeds
shredded unsweetened coconut
Notes:
My video about the spoon-and-sweep method here:
Light brown sugar tends to be sweeter than brown sugar slabs, which is why I recommend using 340 grams of it. Even if you use light brown sugar for the cake, make sure to dissolve the sugar in boiling water.
Some people asked if you can just pour all the batter into the pan at once and steam it. Yes, you can do that. But this defeats the purpose of the thousand layer cake, where you can see the small individual layers.
You can use any pan that holds 6 to 7 cups of liquid. Grease the pan and set it over the steaming rack.
Equipment Used (affiliate links below)
Buffalo Brand Stainless Steel Wok:
Steaming Rack:
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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
Put a Roll of Toilet paper in your Fridge and you will be surprised what happens
???? If You Place 1 Roll of Toilet Paper in Your FRIDGE, what Happens will surprise you.
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00:00 Put a Roll of Toilet paper in your Fridge and you will be surprised what happens.
01:57 placing a kitchen paper in the middle of the door you close.
02:07 use hair dryer.