찾았습니다. 촉촉하고 부드러운 말차 파운드케이크 / Moist and tender matcha pound cake.
안녕하세요. 조꽁드 입니다.
날이 따뜻해지고 있네요. 공기에 봄이 느껴져요.
빛이 고운 말차로 봄기분 나는 파운드케이크를 만들었어요.
여기에 말차 가나슈와 말차 글레이즈로 마무리.
말차케이크를 먹으면 항상 한입 먹기전의 기대보다 더 맛있음에 놀라게 돼요..
저만 그런가요? 포근하면서도 개성있는 맛이 초콜릿과 또다른 끌림이 있는것 같아요.
이번 파운드 케이크 레시피 양는
영상에서 사용한 12 x 7cm 원형팬, 16 x 8 x 6.5cm 파운드 틀,
그리고 8구 실리콘 큐브 파운드틀에 모두 맞는 양으로 준비 했어요.
아래 레시피로 세 종류 틀 중 어떤 것으로든 만드실 수 있어요.
굽는 온도는 열선 오븐의 경우는 160도로 50분 이상 구우세요.
터진 윗부분이 구움색이 나고 꼬치 테스트해서 묻어나는것이 없으면 된거에요.
컨벡션 오븐의 경우 열풍이 세다면 150도 그렇지 않다면 160도로 해주세요
파운드틀로 만들경우 굽는 시간은 동일하고요.
큐브틀로 만들경우 25분간 구우면 됩니다.
너무 촉촉하고 부드러운 말차 파운드 케이크에요.
가나슈나 글레이즈 없이 먹어도 정말 짱입니다.
파운드팬의 경우는 굽는 시이나 큐브틀을 사용해서 만든다면
가나슈를 윗면만 살짝바르고, 글레이즈로 덮어도 멋질거에요.
믿고 만들어 보세요.
오늘도 해피베이킹 하세요. 감사합니다.
재료
♥︎ 말차 파운드케이크
박력분 97g
말차 4g (고씨곳간 유기농 제주말차)
베이킹파우더 2g
소금 1g
달걀 1개 (52g)
달걀 흰자 1개 (35g)
생크림 40g
꿀 7g
바닐라빈 페이스트 2g (바닐라 익스트랙으로는 4g)
버터 70g
설탕 80g
♥︎ 말차 가나슈
말차 2g + 뜨거운 생크림 20g.
화이트 초콜릿 100g (깔리바우트)
뜨거운 생크림 45g
버터 18g
♥︎ 말차 글레이즈
헤이즐넛 13g
말차2.5 g + 식물성 오일 10g (유기농 해바라기유)
화이트 초콜릿 150 g(깔리바우트)
♡ 딸기라즈베리잼 만들기 영상 링크
영상 초반 부터 잼만들기가 나와요
♡ 설탕 시럽
물 90g
설탕 35g
럼 4g
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????Music provided by 브금대통령
????Track : 할머니의 피아노 -
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Please, turn on subtitles for more detailed information.
Hi. This is Joconde.
The weather is getting warm in Korea. I can feel spring in the air.
I made a pound cake that feels like spring with matcha.
It is finished with matcha ganache and matcha glaze.
When I eat matcha cake, you are always surprised that it tastes better than you expected before taking a bite.
Is it just me? I think there is another attraction to chocolate with its cozy yet unique taste.
The amount of this pound cake recipe fits a 12 x 7cm round pan used in the video, a 16 x 8 x 6.5cm pound pan, and the 8 capacity silicon cube pound molds(
You can make any of the three molds with the recipe below.
Bake for at least 50 minutes at 160 ℃ in the case of a conventional oven.
If the cracked top is cooked and the skewer comes out clean, it's okay.
If the your oven heat is quite hot, in case of a convection oven, set it to 150℃. If not, set it to 160℃.
If you make it in a pound pan, the baking time is the same.
If you make it in a cube mold, you can bake it for 25 minutes.
It's a very moist and tender matcha pound cake and really great to eat without ganache or glaze.
Trust and make it.
Happy baking today. Thank you.
Ingredients
♥︎ Matcha pound cake
97g cake flour
4g matcha powder
2g baking powder
1g salt
1 egg (52g)
1 egg white (35g)
40g heavy cream
7g honey
2g vanilla bean paste (or 4g with vanilla extract)
70g butter
80g sugar
♡ Strawberry raspberry jam making video link
Jam making is shown from the beginning of the video.
♡ sugar syrup
90g water
35g sugar
4 g rum
♥︎ Matcha ganache
2g matcha powder + 20g hot fresh cream.
100g white chocolate
45g hot heavy cream
18g butter
♥︎ Matcha Glaze
13g hazelnuts
2.5g matcha powder + 10 g vegetable oil (organic sunflower oil)
150 g white chocolate
????Music provided by President Begum
????Track: Grandma's piano -
Easy Lemon Pound Cake | Whip it up in 5 minutes!
Get the Recipe:
⭐️ This lemon pound cake is soft, moist, flavorful, and the perfect treat for lemon lovers. The recipe is easy to make, with a few pantry staples, fresh lemon juice, and zest.
⭐️ Ingredients
WET INGREDIENTS
1 medium lemon the grated zest
¼ cup lemon juice
1 cup milk (also dairy-free milk)
⅓ cup yogurt (also dairy-free yogurt)
¾ cup sugar
¼ cup oil canola, sunflower, avocado, or a light olive oil
1 teaspoon vanilla extract
DRY INGREDIENTS
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
LEMON GLAZE
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
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How to Make Lime Pound Cake
Welcome Back!!! Taking a break from Thanksgiving to make a lime pound cake - Yes, this could be a Key Lime Pound cake, but not everyone has access to Key Limes, so you can use regular limes with this NO PROBLEM!!!!! My problem with pound cakes is that they are some times dry - this recipe has traditional butter but a quarter cup of canola oil for moistness too!! Half of this cake went into the freezer - pound cake does really well in the freezer!
Cake Ingredients
1 cup butter, softened (2 Sticks)
1/2 cup Canola Oil
2 1/2 cups sugar
6 large eggs room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk room temperature
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh lime juice (4-5 limes) - can be regular limes OR key limes
Glaze Ingredients
1 and 1/2 cups confectioners' sugar sift before measuring
3 tablespoons fresh Key lime juice OR Milk if Lime Juice is too tart
1/2 teaspoon vanilla extract
Step 1
Preheat oven to 325°. Cream butter and oil at medium speed. Gradually add sugar, beating at medium speed until light and fluffy. Add vanilla and then eggs, 1 at a time, beating just until blended after each addition.
Step 2
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lime zest and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube or bundt pan.
Step 3
Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Step 4
Prepare Glaze, and drizzle over cake. Cool for 1 hour and serve.
Timecodes
0:00 - Introduction
0:06 - Ingredient List
0:38 - Make the Cake Batter
2:09 - Bake the Cake
3:07 - Glaze the Cake
#cookbakelearn,#bakingathome,#poundcake
The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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???? Like what you see? There's SO MUCH more! ????
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If baking soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
???? ???? My Momma's Lemon Pound Cake With a Little Extra! | Infused!
This video will show you how to make infused lemon pound cake. Enjoy!
❤️❤️❤️Ingredients ❤️❤️❤️
Cake:
2 lemons
3 cups flour
3 cups sugar
6 eggs
8oz heavy cream
½ tsp salt
¼ tsp baking powder
1 tsp vanilla extract
4 tsp lemon extract
1 stick unsalted butter (softened)
????Canna Butter (softened)
Lemon Glaze:
½ cup powdered sugar
2 tbsp fresh lemon juice
Cream Cheese Frosting:
4oz cream cheese (softened)
¼ cup lemon juice
1 cup powdered sugar
1 tbsp lemon zest
????Canna butter (melted)
Tips:
???????? Ingredients should be room temperature
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