<3 BÁNH SÔ-CÔ-LA VỚI KEM VỊ TRÀ SỮA (HOJICHA) <3 (không cần máy đánh trứng)
Món bánh khoe tối hôm kia đây nha :) Món bánh này dành cho các bạn mới học làm bánh, vì làm nó khá là dễ, lại không cần nhiều nguyên liệu phức tạp, không cần cả máy đánh trứng luôn.
Phần cốt bánh mình dùng một công thức cũ, là món bánh sô-cô-la siêu dễ (Incredibly easy chocolate cake), đã giới thiệu tại website lâu rồi, được rất nhiều bạn thử và ưng ý. So với bánh bông lan thì cốt bánh này dễ làm hơn nhiều, khả năng xẹp lõm rất thấp, cũng dễ cắt gọt nữa. Còn phần kem thật ra chỉ là kem tươi thôi, nhưng có thêm bột trà rang Hojicha nên vị thơm lắm, mà giống hệt như trà sữa luôn. Mình vẫn thích các kiểu mùi rang cháy như cafe hay caramel nên dùng Hojicha thấy rất ưng với vị này. Bột trà xanh hay tinh than tre dùng đã quen quá rồi, đổi sang bột Hojicha này chắc sẽ có thêm nhiều món mới hay ho :)
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*Các lưu ý để làm bánh thành công, các bạn xem tại website nhé: http://www.savourydays.com/cach-lam-banh-kem-so-co-la-tra-sua-hojicha-chocolate-cake/
* Nguyên liệu để làm bánh này đa số đều có thể mua tại các cửa hàng bán đồ làm bánh. Bột Hojicha như trong video mình mua từ Yên Nhiên Nguyên liệu Take away. Loại bột này là bột chiết xuất do Nhật sản xuất, có hương vị đậm đà rất thơm, cũng dễ tan hơn so với bột trà thông thường.
同時也有51部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,嗨!大家好,我是 Cassandre,今天的『食不相瞞』我們要來做一個大人小孩都很喜歡的焦糖布丁燒 (Caramel Pudding Castella Cake)。 這個焦糖布丁燒是一款顏值跟味道完全成正比的甜點,它最大的特色是一口吃下去可以同時嚐到蛋糕、雞蛋布丁跟焦糖三種味道跟三種口感,我們今天...
「easy caramel cake」的推薦目錄:
- 關於easy caramel cake 在 Savoury days Facebook
- 關於easy caramel cake 在 Chef Chu's Kitchen Facebook
- 關於easy caramel cake 在 Fabio Grangeon - 法比歐 Facebook
- 關於easy caramel cake 在 糖餃子Sweet Dumpling Youtube
- 關於easy caramel cake 在 MosoGourmet 妄想グルメ Youtube
- 關於easy caramel cake 在 Emojoie Youtube
- 關於easy caramel cake 在 Salted Caramel Cake [Video] - Pinterest 的評價
easy caramel cake 在 Chef Chu's Kitchen Facebook 八卦
https://www.youtube.com/watch?v=w8L2QLYUTpI
網紅烤牛奶芝士進版 !焦糖牛奶芝士蛋糕?!how to make caramel baked Milk cheese cake/ Creme Brulee cheese easy recipe!
easy caramel cake 在 Fabio Grangeon - 法比歐 Facebook 八卦
今天來分享我上個月去阿姆斯特丹的經驗! Sharing today about my layover in Amsterdam. (English part at the bottom).
從台北到南法去旅遊的時候,我需要在阿姆斯特丹停留六個半個小時,有足夠的時間搭30分鐘的火車(來回票12歐元,非常方便),有三個小時可以漫步在這個迷人的城市。我是第一次來這裡。我之前聽說這裡有很多著名的咖啡廳,紅燈區,有很多的自行車,博物館和厲害的起司。。。這些都是我短暫旅行看到的。
走出火車站,我第一個印象最深刻是站在我眼前的每一棟美麗的建築物。這一天的早上雲很多有些寒冷也有風。這個灰色的天空讓我的第一次拜訪增加一些神秘感。 �我走向運河享受街道的寧靜,感受設計風格的店,有機商店和漂亮早午餐店。阿姆斯特丹這次給我的印象是介於傳統與現代之間。
我知道阿姆斯特丹被認為世界上的自行車之都,但我還是很驚訝看到這麼多人在騎自行車去工作與城市停滿了的自行車。我發現街道非常的乾淨與很有組織。 我穿過非常特別的紅燈區與聞起來魔幻的咖啡店巷道。 我停在傳統的麵包店嘗試一個吸引我目光的甜點。我選了”士力架蛋糕“,有焦糖,巧克力脆片,花生,真的很甜但很好吃!
迷人,浪漫,傳統,現代,我真的很享受在這個城市漫步三個小時,時間過非常的快。 我覺得很可惜沒有時間參觀博物館和其他著名的地方但我相信我未來一定會回來。
Traveling to South of France from Taipei, I had a six and half hours layover in Amsterdam. Enough time to take a 30 minutes train (12€ round trip, very easy to access) and have a three hours walk around this charming city. My first time there! What I heard about before was mostly about it many famous coffee shops, it "Red Light District", a city with plenty bicycles, museums and good cheese... and that's mostly what I saw during my short visit.
Walking out of the train station , I was first very impressed by the beautiful architecture of each buildings standing in front of me. It was a cold, windy, cloudy morning of March, and this grayish weather added a very mystic feeling to my first visit. I walked toward the canals, enjoying the peacefulness of the little streets, the many design concept stores, organic shops and brunch places. Amsterdam gave me this impression to be right between traditions and modernity.
I know that Amsterdam is considered as the bicycle capital of the world, but I was still impressed by the numerous people going to work riding bicycle and the amount of bicycles parked all over the city. I found the streets very clean, and everything well organized. After walking through the very special "Red District" and the smelly magic's coffee shop alleys, I took a stop at a traditional bakery trying one of their eye-catching sweets. I choose a "snickers cake"! Caramel, crunchy chocolate, nuts... insanely sweet yet delicious!
Charming, Romantic, Traditional, Modern, I really enjoyed my three hours walk in this lovely city and it went actually pretty fast. Unfortunately I did not have enough time to visit museums and I am sure I missed many of the city's attractions but I know I will definitely go back for sure!
#Travel #Europe #Amsterdam #法比歐 #fjvgtravel
easy caramel cake 在 糖餃子Sweet Dumpling Youtube 的評價
嗨!大家好,我是 Cassandre,今天的『食不相瞞』我們要來做一個大人小孩都很喜歡的焦糖布丁燒 (Caramel Pudding Castella Cake)。
這個焦糖布丁燒是一款顏值跟味道完全成正比的甜點,它最大的特色是一口吃下去可以同時嚐到蛋糕、雞蛋布丁跟焦糖三種味道跟三種口感,我們今天做的是獨享杯的尺寸,一般常見的焦糖布丁蛋糕是做成圓形,出爐後再脫膜倒扣,相較起來這個在日本社群網路上流行的獨享杯焦糖布丁燒食譜真的簡單又方便許多呢 ^^
我們在這份食譜裡的布丁跟Castella 蛋糕裡,都添加了蜂蜜來取代了一部份的甜度,有了蜂蜜的加入,甜味變得柔和起來,香氣也相當迷人呢。雖然要製作三層內餡,但這道甜點使用的材料極其簡單,主要就是雞蛋、糖、跟麵粉,而且每一層的做法都沒什麼難度,一下子就可以完成,成功率很高,有興趣的朋友一定要試,也希望大家喜歡我們這部影片。:)
[ Q&A ]
📌 出爐時布丁水水的,哪裡做錯了?
☞ 布丁水水的表示沒烤熟,每台烤箱的烤溫不同,烘烤時間會有落差,只要水浴烘烤的時間足夠,布丁一定會熟,可以試著每次增烤10分鐘,直到用竹籤插下去,沒有沾黏就可以了。另外如果延長烘烤時間造成上面的蛋糕上色太深,則可採取降低烤溫、延長烘烤時間的方式來烤看看。
📌 水浴的溫度要多少度?
☞ 最少要80度以上,水位要到布丁一半,水的溫度不到,要花更多時間來把溫度提高起來哦。
這支影片還有無人聲的 #ASMR 版本:
https://youtu.be/KuZqYFPLJ-s
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Caramel Pudding Castella Cake 焦糖布丁燒怎麼作呢?
下面是 Caramel Pudding Castella Cake 焦糖布丁燒的作法與食譜:
☞ 使用容器為140ml 耐熱玻璃杯,可以做5-6 杯
材料 Ingredients
✎ 焦糖
砂糖 60g
水 15g
熱水 30g
✎ 卡士達布丁
溫牛奶(60°C) 320ml
砂糖 50g
Honey 10g
全蛋 3個
蛋黃1
✎ Casella蛋糕
全蛋 1
砂糖 25g
Honey 10g
低粉 30g
✎ 做焦糖
1. 在有深度的厚底鍋加入砂糖跟少量水,以中小火煮到糖完全融化
2. 一旦沸騰就不要再攪拌了,當糖色出現淡淡的琥珀色,轉小火再煮個幾秒鐘,待糖色再變深一點點時就要立即關火、移爐,大概就幾秒之間的變化
3. 加一小撮鹽,再把準備好的30克熱水倒入,但請跟鍋子保持距離,焦糖一定會噴濺,要小心,所以建議要使用深鍋
4. 待做好焦糖稍微有點降溫,再緩緩倒入備好的器皿中,放涼後送進冰箱冰半小時
✎ 做布丁
1. 打發盆裡加入3顆全蛋、一顆蛋黃、蜂蜜跟糖,然後用打蛋器打散均勻(打散就好,不要打發喔)
2. 慢慢且分次的加入60ºC的溫牛奶,直接與蛋糊完全混合均勻
3. 用比較的細的篩網過濾1-2次
✎ 做蛋糕
1. 將料理盆疊在已經加有熱水的大盆裡
2. 加入雞蛋、糖還有蜂蜜,隔水加熱充份攪打,直接蛋糊溫度達到34ºC,接近人體的體溫
3. 拿走有熱水的大盆,用手持攪拌機繼續以中高速開始攪打蛋糊,直到顏色變淡、質地變膨鬆,改用低速攪打來穩定蛋糊,約打兩分鐘
4. 將低粉過篩,然後用矽膠攪拌勺輕柔但充分地拌勻 ,直到看不見乾粉
✎ 組合
1. 在倒入焦糖的耐熱杯裡加入布丁液
2. 用湯匙舀麵糊在最上面,麵糊會飄浮起來
3. 把杯子放在平底有一點深度的器皿或烤盤上,注入器皿一半高度的滾水(水深最好要高到布丁的部分)
4. 烤箱預熱到160ºC,烤約26-30分鐘(兩杯量),直到最上層的蛋糕膨起且出現漂亮的棕色
5. 出爐後放涼就可享用,或者冰過再吃也另有風味
更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
https://tahini.funique.info
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#布丁蛋糕
#蛋糕食譜
#簡易食譜
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭:
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/
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easy caramel cake 在 MosoGourmet 妄想グルメ Youtube 的評價
#Easy #PuddingCake #Recipe
The cake is made by pouring the pudding mixture softly onto the sponge dough and baking it. You won't believe that everything works in one go!
Recipe (for a 16 cm mold)
1. Thinly grease the baking mold with butter.
2. Make the caramel sauce.
Heat 5g of water and 50g of caster sugar in a pot.
3. Bring to a boil while dissolving the sugar. When the mixture turns a caramel color, remove from heat.
4. Add 15g of hot water and pour into baking mold. Cool in fridge.
5. Make the pudding mixture.
Dissolve 60g of castor sugar in 300g of warm milk (heat to 55°C in the microwave).
6. Little by little add three whipped eggs into mixture no. 5 while mixing.
7. Add a few drops of vanilla oil while mixing.
8. Pour no. 7 into no. 4 while filtering the mixture.
9. Make the sponge dough.
Put one egg and 25g of castor sugar into a bowl and bring to foam in a bain-marie using water approximately the temperature of hot bath water.
10. When it cools to body temperature remove from bain-marie and continue bringing it to foam.
11. Add 10g of milk and softly mix with a rubber spatula.
12. Sieve in 25g of flour in two batches and mix.
13. Add 10g of melted butter and mix.
14. Pour no. 8 into no. 13.
15. Place no. 14 on a baking tray filled with 2 cm of hot water and steam bake in a preheated oven at 160°C for 40 minutes. If it seems like the cake is turning too dark, after 25 minutes you can cover it with aluminum foil.
16. Remove from mold after cooling the cake in the fridge for half a day. The pudding is just the right texture! Delicious!
プリン液の上にそっとスポンジ生地を浮かせ、オーブンで焼き上げて作るプリンケーキ作りました。
一度にできて ちょっと感動。
*レシピ*(16センチ セルクル型 1個分)
1.型にバターを薄く塗っておく。
2.カラメルソースを作る。
鍋に水 5gと上白糖 50gを入れ、火にかける。
3.上白糖を溶かしながら加熱し、カラメル色になったら火を止める。
4.お湯 15gを入れ、1の型に流し入れておく。冷蔵庫で冷やしておく。
5.プリン液を作ります。
温めた牛乳 300g(55度に設定して電子レンジで温めました)に上白糖 60gを入れ溶かす。
6.溶きほぐした 卵 3個に5に少しずつかき混ぜながら加える。
7.バニラオイル 数滴も加え混ぜる。
8.4に7をこしながら流し込む。
9.スポンジ生地を作ります。
ボウルに卵 1個と上白糖 25gを入れ、熱めのお風呂くらいのお湯で湯煎しながら泡立てる。
10.人肌になったら湯煎からはずし、さらに しっかり泡立てる。
11.牛乳 10gを加え、ゴムベラでなめらかに混ぜる。
12.薄力粉 25gをふるいながら2回に分けて加え、混ぜる。
13.溶かしバター 10gを入れ、混ぜる。
14.8に13をそっと流し込む。
15.14を熱湯を2センチ程入れた天板にのせ、160度に予熱したオーブンで40分ほど湯煎焼きする。途中、焦げそうだったので25分あたりでアルミ箔を被せました。
16.冷蔵庫で半日ほど冷やしてから型から取り出す。プリンが好みのかたさ。うん。うまし。
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easy caramel cake 在 Emojoie Youtube 的評價
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▼Ingredients
-About 500ml Caramel Custard
30g sugar
2 tsp(10ml) water
1 tsp(5ml) water
3 egg yolks
3 whole eggs
60g sugar
2 tsp vanilla extract
350ml milk
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easy caramel cake 在 Salted Caramel Cake [Video] - Pinterest 的八卦
This moist, fluffy caramel cake from Preppy Kitchen has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss ... ... <看更多>