Ingredients for Swiss Meringue Buttercream 瑞士式奶油霜
(Recipe for 6-9 cupcakes frosting/ 6" cake 6-9個杯子蛋糕/6吋蛋糕份量)
3 Egg whites 蛋白 3個
Sugar 110g 糖 110克
Lemon juice few drops 檸檬汁 幾滴
Butter 250g 牛油 250克
Oil base food colouring 油性色素
同時也有4部Youtube影片,追蹤數超過1萬的網紅Rasaflix,也在其Youtube影片中提到,Biasa makan kek pandan biasa je kan. Haa apa kata cer try kek ni pula. Kombinasi kek pandan yang wangi dan gebu bersama rasa gula melaka dan swiss but...
「swiss buttercream ingredients」的推薦目錄:
- 關於swiss buttercream ingredients 在 潼潼的秘密花園 Facebook 的最佳貼文
- 關於swiss buttercream ingredients 在 EC Bakes 小意思 Facebook 的精選貼文
- 關於swiss buttercream ingredients 在 Rasaflix Youtube 的最佳貼文
- 關於swiss buttercream ingredients 在 Elizabeth Yeung Youtube 的最佳貼文
- 關於swiss buttercream ingredients 在 Cooking A Dream Youtube 的最讚貼文
swiss buttercream ingredients 在 EC Bakes 小意思 Facebook 的精選貼文
https://m.facebook.com/ECBakes/posts/753363278053572
朱古力杯子蛋糕食譜喺呢度呀!詳細做法寫咗喺圖片入面,無Greek yogurt 就用普通原味乳酪(最好預先畢多少少放一陣等佢出少少水,倒走啲水再磅所需份量等佢杰身啲),無vanilla bean paste可用純雲尼拿香油代替,焗到有小山丘唔夠平坦下次可以試下調低爐温10C,牛油同粉打得唔夠碎就用手指捽下或用刮刀切下佢(牛油粒太大舊cupcake底會滲油架),用手提打蛋器
最好用超大嘅鋼盤以免牛油同粉飛哂出嚟,想個個大小相同就買個彈弓手柄雪糕畢,啱啱好一平匙一個蛋糕份量㗎。
以上就係最多人問嘅問題同我嘅貼士,我一次過講哂喇!仲有咩問就集中喺度問啦,等睇嘅答嘅都方便啲!未整快啲買料整啦,我呢兩日整咗四打喇~
朱古力食譜(三) -- 簡易朱古力杯子蛋糕
Chocolate recipes (3) -- Easy Chocolate Cupcakes)
快~靚~正~這是我至愛的朱古力杯子蛋糕! 用此配方已經有一段時間了, 到目前為止我仍未找到比它更好的食譜呢! 它令我着迷是因為:
1. 它的朱古力味超濃郁(朱古力粉佔粉類三分一)
2. 做法簡單快捷, 牛油直接從雪櫃取出使用不用置室温放軟, 用大機(stand mixer)的話, 蛋糕糊可在五分鐘內做妥, 而且只用清洗一個大鋼盆(懶人福音~)!
3. 小蛋糕質地鬆軟無比, 减糖配方不會太甜, 與減糖瑞士蛋白奶油霜是絕配! 當然不加任何霜飾也很美味
4. 小蛋糕以水份較少的希臘乳酪為材料. 所以蛋糕糊很杰, 分配入紙模時蛋糕糊絶少滴在桌上, 减少了清潔工作
5. 配方混合使用低筋及中筋麵粉, 因此小蛋糕結構夠紮實可承托(大量的)霜飾重量, 但質地仍然是鬆軟的
This is my favourite chocolate cupcake recipe. I still haven’t found any other recipe better than this yet. I love these babies because of the following:
1. They are so chocolatey (one third of the flour component comes from cocoa powder)
2. They are super fast and easy to make. You simply use cold butter taken right out from the fridge. The preparation time is less than 5 minutes with a stand mixer. And most of all, there is only one dirty mixing bowl to clean up!
3. These cupcakes are crumbly and fluffy without being overly sweet. They pair up nicely with my silky Swiss meringue buttercream which is made with reduced amount of sugar as well. Of course you can enjoy them without any frosting.
4 The cake batter is thick as Greek yogurt is used, meaning absolutely no drippy mess when you transfer the batter into the cupcake liners.
5. The recipe calls for a combination of all-purpose and cake flours. As a result, the cupcakes will be sturdy enough to withstand the weight of the frosting (even a generous amount) but yet retain a super fluffy texture.
傳統蛋糕的做法(creaming method)是先將軟化牛油加糖打至鬆化, 再將蛋逐顆加入攪拌, 最後才將粉類及奶類隔着分次加入攪拌. 此配方做法有點特别, 用的是two-stage mixing method (或reverse creaming method). 意思是先將牛油與所有乾性材料拌匀, 然後才將其他濕性材料一次性加入拌勻. 當麵粉被牛油包裹着時, 就不會因過度攪拌而出筋, 因此蛋糕質地會變得很鬆軟. 蛋糕在焗的過程中沒有像傳統方法一樣有牛油加糖打發後做成的氣泡協助膨脹上升, 所以蛋糕會較平坦, 不會有小山丘的形狀出現, 有利於擠上各種霜飾. 倘若同一個配方以不同做法去做的話, 無論在成品的高度、蛋糕結構及口感上均有分别. 未試過用two-stage mixing method做蛋糕的話, 可以用自己常用的蛋糕配方改一改次序來做一個對比. 或許你會像我一樣愛上這個方便快捷的方法!
Cakes are traditionally made with the creaming method. You beat softened butter and sugar until pale and fluffy, incorporate the eggs one at a time, then add in flour and milk alternatively and mix until just combined. With this method you are sacrificing some tenderness because of the mixing. The cupcakes I share with you today are made a bit differently, namely with the two-stage mixing or the reverse creaming method. Dry ingredients are first combined with fats and later followed by the incorporation of liquid ingredients. When the flour is coated by fats (butter in this case), the formation of gluten is inhibited. The result is a tender cake with a velvety crumb. Cakes made this way also rise with a flatter dome and not as high as one made with the creaming method, in which the rise is created by the tiny air bubbles created during the creaming process. With the same recipe, you will get different results in terms of height, texture and mouthfeel. If you never heard of this mixing method, try one with a cake recipe you have baked before. Compare the results and see which method you prefer.
簡易朱古力杯子蛋糕 (可做12個小蛋糕或36個迷你小蛋糕)
Easy Chocolate Cupcakes (makes 12 regular or 36 mini cupcakes )
材料 Ingredients
中筋麵粉 All purpose flour 60g
低筋麵粉 Cake flour 30g
無糖可可粉 Unsweetened cocoa powder 50g
泡打粉 Baking powder 3/4 tsp
蘇打粉 Baking soda 1/2 tsp
鹽 Salt 1/4 tsp
砂糖 Granulated sugar 120g
凍牛油, 切小丁 Butter, cold, cut in cubes 114g (1 stick)
大蛋 Eggs, large 2
原味希臘乳酪 Plain Greek yogurt 120g
Vanilla bean paste 1 tsp
詳細圖解做法請進入圖片
Please click into each picture for detailed instructions
減糖版瑞士蛋白奶油霜食譜可參考這裏:
Recipe for Swiss meringue buttercream (made with reduced amount of sugar) can be found here:
https://www.facebook.com/ECBakes/posts/746045415452025
備註
1. 可用純雲尼拿油或雲尼拿籽取替vanilla bean paste
2. 可用普通乳酪取替希臘乳酪. 但普通乳酪水份較多, 蛋糕糊會較稀
3. 這是减糖配方, 嗜甜的可增加糖量
4. 食譜參考並改良自 Baking a moment simply perfect chocolate cupcakes
Notes
1. Vanilla bean paste may be replaced with vanilla bean or pure vanilla extract.
2. Greek yogurt may be replaced with regular yogurt. Regular yogurt is more watery so batter will not be as thick.
3. I have tweaked the original recipe a bit and reduced the sugar amount. You may add more sugar if you prefer a sweeter taste.
4. This recipe is adapted from simply perfect chocolate cupcakes by Baking a moment (http://bakingamoment.com/simply-perfect-chocolate-cupcakes/)
swiss buttercream ingredients 在 Rasaflix Youtube 的最佳貼文
Biasa makan kek pandan biasa je kan. Haa apa kata cer try kek ni pula. Kombinasi kek pandan yang wangi dan gebu bersama rasa gula melaka dan swiss buttercream yang manis berlemak.. Memang sedap !
Resepi Kek Pandan Gula Melaka & Swiss Buttercream Frosting, Rugi Tak Cuba
//Bahasa Melayu
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Resepi Kek Pandan Gula Melaka & Swiss Buttercream Frosting
Bahan-bahan (Kek Pandan)
25o gm minyak bunga matahari
160 gm gula kastor
4 biji telur (Gred A)
1 sb esen vanila
300 gm tepung naik sendiri
1 sb serbuk penaik
75 ml santan
100 ml air pandan (5 helai daun pandan + 100ml air)
1 sk esen pandan
pewarna hijau (secukupnya)
Bahan-bahan (Sos Gula Melaka)
1/4 cwn air
100 gm gula melaka
1/4 cwn santan
1 helai daun pandan (disimpul)
1/2 sb tepung jagung
Bahan-bahan (Swiss Buttercream)
4 biji telur putih (Gred A)
120 gm gula kastor
370 gm mentega
1 sk esen vanila
2-3 sb sos gula merah
Cara memasak
1. Kek: Pukul minyak bunga matahari, telur dan gula kastor sehingga kembang serta kelihatan kuning pucat.
2. Masukkan esen vanila dan esen pandan. Kemudian, pukul lagi sehingga semua bahan sebati.
3. Ayakkan tepung naik sendiri dan serbuk penaik. Kacau sebati dengan menggunakan teknik kaup-balik.
4. Tuangkan santan dan air pandan ke dalam adunan. Kacau sehingga semua sebati dan tuangkan adunan ke dalam loyang yang telah dialaskan baking paper.
5. Bakar pada suhu 180°C selama 25-35 minit.
6. Keluarkan daripada oven dan sejukkan seketika.
7. Sos Gula Melaka: Dengan menggunakan suhu sederhana, masukkan gula melaka ke dalam periuk.
8. Masukkan daun pandan yang telah disimpulkan serta santan. Masak seketika sehingga gula larut.
9. Kacau sebati dan tuangkan tepung jagung. Kemudian, masak sehingga sos kelihatan pekat.
10. Swiss Buttercream: Panaskan gula dan telur putih ke dalam periuk.
11. Kemudian, pukul sehingga sedikit kembang lalu masukkan mentega.
12. Pukul kesemua bahan sehingga kembang. Akhir sekali, masukkan esen vanila dan sos gula merah.
Nak tahu lagi tentang resepi ini ?
Sertai Rasaflix di https://rasaflix.net
//English
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Pandan Palm Sugar Cake & Swiss Buttercream Frosting Recipe, Don't Miss It
Usually you eat a pandan chiffon cake, right? Why not you try to make this incredible cake. The combination of fluffy pandan cake with the taste of gula melaka and creamy swiss buttercream.. So delicious!
Pandan Palm Sugar Cake And Swiss Buttercream Frosting Recipe
Ingredients (Pandan Cake)
25o gm canola oil
160 gm castor sugar
4 nos eggs (grade A)
1 tbsp of vanilla essence
300 gm self-raising flour
1 tbsp of baking powder
75 ml coconut milk
100 ml pandan juice (5 strands pandan leaves+100 ml water)
1 tsp of pandan essence
Green food coloring (as needed)
Ingredients (Palm Sugar Sauce)
1/4 cup of water
100 gm palm sugar
1/4 cup of coconut milk
1 strand pandan leaves (knotted)
1/2 tbsp of cornflour
Ingredients (Swiss Buttercream)
4 nos eggs white (grade A)
120 gm castor sugar
370 gm butter
1 tsp of vanilla essence
2-3 tbsp of palm sugar sauces
Cooking methods
1. Cake: Beat canola oil, eggs, and castor sugar until fluffy and pale in color.
2. Add in vanilla essence and pandan essence. Then, beat until well-combined.
3. Sieve self-raising flour and baking powder. Then, mix everything using the folding method.
4. Pour in coconut milk and pandan juice into the batter. Mix all well and pour the batter into cake mold that has been layered with baking paper.
5. Bake at 180°C for 25-35 minutes.
6. Remove from the oven and chill the cake for while.
7. Palm Sauce: While using medium heat, put palm sugar into the pot.
8. Put knotted pandan leaves and coconut milk together. Cook until palm sugar dissolve.
9. Mix all well and add in cornflour. Then, cook until thicken.
10. Swiss Buttercream: Heat up sugar and egg white into the pot.
11. Then, beat the solution until becomes slightly fluffy and add in butter.
12. Beat all ingredients. Lastly, add in essence vanilla and palm sugar sauce.
13. Beat all well and put 1/3 of swiss buttercream into piping beg.
14. Then, slice the cake into three layers and layer each of it with swiss buttercream.
15. Pipe swiss buttercream around and on top of the cake and drizzles it with palm sugar sauce around the cake.
16. Sprinkle dessicated coconut flakes and green sugar in the middle on top of the cake surface.
17. Pandan Palm Sugar Cake with Swiss Buttercream Frosting is ready to be served.
Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net
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#kisahdunia #rasaflix
#mr_lovva #nntaca #kdboom
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swiss buttercream ingredients 在 Elizabeth Yeung Youtube 的最佳貼文
這天要整蛋糕,set 機,拍片同打燈真不容易。想嘗試用不同角度和手法拍和剪片,今次加左字幕,希望大家睇得舒服D!
以下是 Viven 分享她也喜歡的 online recipes :
1) Buttercream
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
2) Cake
Red Velvet: http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/
Chocolate: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/
3) Chocolate Glaze
Chocolate Glaze
Ingredients
2 ounces tempered dark chocolate, chopped
¼ cup heavy cream
2 tablespoons white corn syrup
pinch salt
1. Place the chocolate in a heat-safe bowl and set aside.
2. Gently heat the cream and corn syrup until the cream begins to steam and barely come to a simmer.
3. Pour the cream mixture over the chopped chocolate and whisk until smooth.
4. Stir in pinch salt, if desired.
5. Place chocolate glaze in the refrigerator for about 10 to 15 minutes before dripping over the finished cake.
Find me on:
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Email me at elizabethyeung1@gmail.com
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DISCLAIMER: THIS IS NOT A SPONSORED VIDEO.
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swiss buttercream ingredients 在 Cooking A Dream Youtube 的最讚貼文
This is a basic swiss meringue buttercream recipe.It has a fluffy, silky smooth texture which will give a professional taste and look to your cake.
Ingredients:
6 eggwhites (170g)
1 1/2 cups of sugar(340g)
butter 454g
vanilla 1tsp
cooking temperature: 60°-71°C(140°-160°F)
note: this is a moderate sweet recipe.If you like less sweet minus 2tbsp of sugar.
Link for the cake recipe: https://goo.gl/7Qdvc9
Link for the decoration: https://goo.gl/iR65gL
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