Kek span pandan
- Mula2 mix sampai kembang
4 biji telur
1/2 cwan gula
1 tsp ovelet
Tambah bhn ayak
1 cawan tepung gandum
1 tsp baking powder
Then
1/4 cwn santan @susu cair
1/2 sudu kecik pandan esen
Sedikit pewarna hijau
Last skli Masukkan
Butter yg tlh dicairkan
60ml
Gula melaka
Masak atas dapur sampai likat..
1/2 cawan gula melaka
1/2 cwn air
1 tsp tepung jagung
Daun pandan
Swiss meringue buttercream
Masak double boil
*pastikan gula putih x bercampur ngn air @ telur kuning...
1/4 gula pasir
1/4 @ 1 biji telur putih
Then, mix
Bile kembang Tambah butter sejuk yg dlm peti ais.. Potong kecik2...
Letak sikit2..
Last skli
Letak Sedikit gula melaka yg telah dimasak tadi....
Cc : Aziela
Pandan Sponge cake
- first mix until the flowers
4 eggs
1/2 cwan of sugar
1 tsp ovelet
Getting more material ayak
1 Cups of wheat flour
1 tsp baking powder
Then
1/4 wickets of coconut milk @susu liquid
1/2 small spoons of pandan esen
A little green dye
Last time put in
The butter that has been melted
60ml
Melaka sugar
Cooking on the kitchen until it's viscous..
1/2 cups of melaka sugar
1/2 wickets of water
1 tsp corn flour
Pandan Leaf
Swiss meringue buttercream
Cooking double acceptably
* make sure the white sugar doesn't mix with water @ yellow eggs...
1/4 sand sugar
1/4 @ 1 White eggs
Then, mix
When the flowers add the cold butter in the fridge.. Cut it small...
Put a bit..
Last skli
Put some of the melaka sugar that was cooked just now....
Cc: AzielaTranslated
同時也有1部Youtube影片,追蹤數超過55萬的網紅Cooking A Dream,也在其Youtube影片中提到,This is soft and moist chiffon cake. I am baking 2 separate cakes with this chiffon cake recipe to make a 4 layered cake. Ingredients: This is a reci...
「swiss buttercream with meringue powder」的推薦目錄:
- 關於swiss buttercream with meringue powder 在 Resepi Mutiara HATI Facebook 的最佳解答
- 關於swiss buttercream with meringue powder 在 EC Bakes 小意思 Facebook 的最佳解答
- 關於swiss buttercream with meringue powder 在 EC Bakes 小意思 Facebook 的最讚貼文
- 關於swiss buttercream with meringue powder 在 Cooking A Dream Youtube 的最讚貼文
- 關於swiss buttercream with meringue powder 在 Swiss Meringue Buttercream with Meringue Powder - Pinterest 的評價
- 關於swiss buttercream with meringue powder 在 Meringue Powder 101 | Wilton - YouTube 的評價
- 關於swiss buttercream with meringue powder 在 This easy buttercream is like a mock Swiss meringue ... 的評價
- 關於swiss buttercream with meringue powder 在 No cook swiss meringue buttercream video recipe This is my ... 的評價
swiss buttercream with meringue powder 在 EC Bakes 小意思 Facebook 的最佳解答
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 with meringue powder 在 EC Bakes 小意思 Facebook 的最讚貼文
Swiss meringue buttercream (Part 2)
减糖版瑞士蛋白奶油霜(二)--食譜及圖解做法
Many of the Swiss meringue buttercream recipes are based on a traditional egg white-sugar-butter ratio of 1-2-3 or 1-2-2. The recipe I developed with reduced amount of sugar uses a small container of liquid egg white (which is equviliant to eight large egg whites), the same amount of sugar in weight as in egg white, and four sticks of unsalted butter. If I were to calculate the ratio, it would be 1-0.8-1.9 or simply 1-1-2 for easy remembering. If you remember this formula, you can make this buttercream in any amount anytime without looking at the recipe.
在各種瑞士蛋白奶油霜配方中, 較常見的是123和122(數字代表蛋白、糖、牛油重量比例). 我的减糖基礎配方用是一小盒蛋白(即八隻新鮮大蛋蛋白份量), 等同蛋白重量的糖, 及一件一磅裝的淡牛油. 要計算比例的話, 就是1-0.8-1.9. 我把它簡化為1-1-2吧! 有了這個配方比例, 只要有電子磅, 大家就可按需要輕易做出不同的份量的奶油霜.
Vanilla Swiss Meringue Buttercream:
(Enough to frost 24 to 36 cupcakes or fill and frost an 8-inch cake)
240g (one small container) pasteurized egg white (or 8 large fresh egg whites)
190g granulated sugar
454g (4 sticks) unsalted butter, cool but not cold, cut into cubes
1/8 tsp salt
2 Tbsp vanilla bean paste
For vanilla bean latte flavor:
Decrease vanilla bean paste to 1.5 tablespoon. Then add
4 teaspoons espresso powder (dissolved in 1.5 teaspoons hot water)
雲呢拿瑞士蛋白奶油霜
(這個份量足夠裝飾24至36個杯子蛋糕或一個八吋圓形蛋糕)
材料
己消毒蛋白 240g, 約一小盒(或新鲜大蛋蛋白8隻)
糖 190g
淡牛油(少少回温) 454g
鹽 1/8茶匙
Vanilla bean paste (可用普通雲呢拿油代替) 2湯匙
Vanilla bean latte味:
將vanilla bean paste 减至1.5湯匙再加4茶匙特濃咖啡粉(先用1.5茶匙熱水開勻)
Please see pictures for detailed instructions. I will talk about some FAQ's and the storage of SMBC tomorrow. Stay tuned~
詳細說明請查看圖片. 明天我會繼續分享瑞士蛋白奶油霜的常見問題及保存方法
Recipe adapted from Sweetapolita (http://sweetapolita.com/…/swiss-meringue-buttercream-demys…/)
swiss buttercream with meringue powder 在 Cooking A Dream Youtube 的最讚貼文
This is soft and moist chiffon cake. I am baking 2 separate cakes with this chiffon cake recipe to make a 4 layered cake.
Ingredients:
This is a recipe for 2 chiffon cake.
cake flour 200g(2 cups)
baking powder 2 tsp
sugar 180g (1cup)
egg 8(white- yolk separated)
salt 1/4 tsp
veg oil 140ml(3/4 cup)
milk 6 tbsp(100ml)
vanilla 2 tsp
cream of tartar 1/4tsp
two 8" cake pan
bake at 175°C( 350°F) for 35 -40mins or if you poke a stick in the middle of the cake comes out clean.
Link for the swiss meringue buttercream: https://goo.gl/4TMBTl
Link for the decoration video: https://goo.gl/iR65gL
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swiss buttercream with meringue powder 在 Meringue Powder 101 | Wilton - YouTube 的推薦與評價
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