住宅地のガレージに出現したシフォンケーキのお店！2時間で売り切れる京都の行列店「coconotane」
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お店情報
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店名：coconotane(ここのたね)
住所：京都府京都市伏見区久我森の宮町14−73
電話：050-3204-3373
営業日：木曜日、土曜日
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34:02 商品の売り切れ（販売終了）
34:51 エンディング
Coffee Walnut Chiffon Cake 咖啡核桃戚风蛋糕
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Ingredients:
5 egg yolks （蛋黄）
50g caster sugar （细砂糖）
50g corn oil（玉米油）
2 tsp instant coffee powder （即溶咖啡粉）
3 tbsp hot water （热水）
1/2 tsp coffee emulco （咖啡香精）
80ml Evaporator milk （淡奶）
120g plain flour（普通面粉或低筋面粉）
30g corn starch （玉米粉）
40g toasted chopped walnuts （烘香核桃碎）
5 egg whites （蛋白）
1/8 tsp cream of tartar /1 tsp lemon juice （1/8 茶匙塔塔粉/1 茶匙柠檬汁）
80g caster sugar （细砂糖）
22cm (9”) chiffon cake pan
22cm (9寸）戚风烤模
Bake in a preheated oven at 140°C for 45 minuets. Then bake at 160°C for 10 minuets.
以140°C烤45分钟， 再改160°C烤10分钟
班兰戚风蛋糕
Pandan Chiffon Cake
伯爵奶茶戚风蛋糕Earl Grey Milk Tea Chiffon Cake
香橙戚风蛋糕 Orange Chiffon Cake
咖啡戚风蛋糕 Coffee Chiffon Cake
芝士戚风蛋糕 Chiffon Cheesecake
紫薯戚风蛋糕 Sweet Potato Chiffon Cake
Vanilla Cupcakes with Sourdough Discard | Bolu Sourdough
Sourdough vanilla cupcakes the way I like them; moist, tender and fine crumbs. Just need to slightly tweak baking time.
#sourdough #sourdoughdiscard #cupcakeart #cake #bolu #boluenak
Sourdough Bread Cake || 天然酵母吐司蛋糕 ????????
Is it bread? Or is it cake? How about both?
I’m not sure if any of you remember eating bread cake growing up.
When I was younger, whenever my grandma visited the hair salon, or her friend who stayed at the infamous 9-Storey Flat at Jalan Bendahara, Melaka, she would pop by the local bakery (Tai Tee Confectionary) to buy bread cake for my siblings and I for tea.
Bread cake, such a weird combo, but so satisfying to eat because you get to experience 2 textures all at once!
I used to love eating this growing up, but these days, bread cake is impossible to find.
Today, let me share with you this nostalgic taste of my childhood. Hope you enjoy the recipe, and may this recipe too brings you back to your childhood days ????
Starter (1:4:4)
Ingredients:
45g sourdough starter
180g bread flour
180g water
20g caster sugar
Main Dough:
120g Bob’s Artisan Bread Flour (12.5 - 13.5% protein)
30g T55 bread flour (11% protein)
30g caster sugar
20g vegetable oil
6g Pink Himalayan salt (or any salt)
45g milk (room temperature)
380g starter (tripled, use at peak)
1 tsp Beanies Gingerbread Flavoured Instant Coffee
Chocolate Cake
Ingredients:
100g cake flour
110g milk
60g vegetable oil
20g cocoa powder
6 egg whites
6 egg yolks
90g caster sugar
1 tsp vanilla extract
1 tsp Beanies Gingerbread Flavoured Instant Coffee
1/2 tsp cream of tartar
Method:
1. Build the starter the night before (I prepared mine at around 12am and left it on my kitchen counter until the next morning in room temperature 28°C
2. Start with the bread portion
3. At around 10am, mix all the ingredients together until well combined
4. With oiled hands, lightly stretch dough on oiled work surface
5. Shape into a ball
6. Let dough rest for 30 minutes
7. Divide dough into 330g each and shape them into log about the length of the pullman tin
8. Place in two 20cm x 10cm x 10cm oiled pullman tin lined with parchment
9. Let it proof to about double the size, mine took around 4 hours at 28°C
10. At about 3 1/2 hours mark, you can start prepping the cake batter
11. Preheat the oven to 180°C
12. Add egg yolks, vegetable oil, milk, vanilla extract, instant coffee and cocoa powder into a mixing bowl
13. Mix well to combine
14. Sift in cake flour into the egg yolk mixture and combine
15. Add egg whites and cream of tarter to a clean mixing bowl (I wipe mine with some white vinegar)
16. Beat on medium high speed while adding the sugar
17. Add the sugar in three batches until firm peaks
18. To check for firm peaks, lift the whisk out of the bowl and set it upside down. The egg whites should form a peak with a slightly drooping peak
19. Combine the egg whites and egg yolk mixture carefully by folding it in in two batches
20. Divide the cake batter between two pullman tins
21. Bake at 180°C for 40 minutes
22. At the 15 minutes mark, use a knife and run through the top of the cake batter to create a slash (for aesthetic purposes, completely optional)
23. Lower the temperature to 150°C at the last 10 minutes of the bake
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#sourdough #breadcake #吐司蛋糕
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Personal //
Soap Making //
Sourdough //
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Intro Music:
Music: Intro
Musician: Jeff Kaale
Music by Tarn PK - Caught in the Wake -
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Unrefined Sea Salt:
Sucanat:
Glass mixing bowl:
Glass baking dish:
????INGREDIENTS????
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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NOTE: Some links are affiliate. All opinions are 100% my own, of course! If you click a link and make a purchase, I will earn a small commission. This has zero impact on the price you pay, and it helps Buttered Side Up out! Thank you!
#Steam #Pandan Chiffon Cake (No bake & Super soft) #免烤蒸班蘭戚風蛋糕 超松軟配方
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更多戚風蛋糕食譜。
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Steam Pandan Chiffon Cake
蒸班蘭蛋糕
雞蛋 3 eggs
班蘭汁 40 g pandan juice
低筋麵粉 Cake flour 40 g
食用油 25 g cooking oil
糖 40 g sugar
白醋 1/4 tsp White vinegar