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🧀Souffle Cheesecake🍰 made by https://instagram.com/p/CHJlwcuJeGj/ Topped with colorful whipped cream❣️😋 This is a great birthday cake for your friend🍰🐩😍 https://cookingwithdog.com/recipe/souffle-cheesecake/ #soufflecheesecake #cheesecake #recipe #スフレチーズケーキ #チーズケーキ #レシピ
Ingredients for Cherry Birthday Cake 櫻桃生日蛋糕
(Recipe for 6" Cake 6吋蛋糕份量)
6 Egg 雞蛋 6個
Sugar 120g 糖 120克
Corn Starch 20g 粟粉 20克
Cake Flour 100g 低筋麵粉 100克
Oil 40g 菜油 40克
Red Colouring 紅色色素
Fresh Cherry 200g 車厘子/櫻桃
Sugar 80g 糖 80克
Gelatin 3tsp 魚膠粉 3茶匙
Lemon juice 1tbsp 檸檬汁 1湯匙
Whipped cream 160g 忌廉/淡奶油 160克
Cherry 車厘子/櫻桃
4歳になったRinoの今年のケーキは、バイキン城のキャラクターケーキ。
アンパンマンのケーキを作ろうとも思っていましたが、見た目のインパクトがあるバイキン城を選択（笑）
これだけのプラチョコを使用して作ったケーキは初めてでしたが、納得のいくケーキができあがりました (^―^)
Rino turned 4-years-old! For her birthday, we cooked a Baikin Castle cake. We wanted to cook Anpanman cake, but chose Baikin Castle for the impact is has lol
This was the first time that we used chocolate plastic in large quantities to make a cake, but we think it turned out pretty good!
レシピ:
材料
・スポンジケーキ
卵(L4個)
砂糖(70g)
薄力粉(70g)
イチゴジャム(適量)
・デコレーション
チョコレート(300g)
ホワイトチョコ(200g)
水飴(125g)
グラニュー糖(70g)
水(70cc)
食紅(各種適量)
粉砂糖(適量)
ココア(適量)
1.オーブンを190℃に予熱する。
2.卵をほぐし、砂糖を入れて角が立つくらいまで混ぜる。
3.薄力粉をふるいにかけながら入れて、サックリ混ぜ合わせる。
4.クッキングシートを敷いた天板に、高い位置から流し込む。
5.190℃で13分焼く。
6.取り出したら天板から取り出して、ラップをして冷ます。
7.グラニュー糖と水を鍋で火にかけて、シロップを作る。
8.予熱を残したまま、シロップと同量の水飴を入れて混ぜる。
9.チョコを細かく刻んで、湯銭で溶かす。
10.溶けたチョコにシロップを入れてかき混ぜる。(300gのチョコにはシロップ約75cc)
11.バットなどにラップを敷いて、粉砂糖とココアを振っておく。(ホワイトチョコは粉砂糖のみ)
12.バットの粉砂糖の上にチョコを置いて、少し広げて冷蔵庫で冷やす。
13.少し冷えたら、食紅を混ぜ込んで色を付ける。
14.スポンジケーキを切って型に敷く。(ドーム型にしたかったのでボウルを使用)
15.水で溶いたイチゴジャムを塗って、生クリームとイチゴを層にする。
16.ケーキ部分を冷蔵庫で冷やしている間に、冷やしておいたチョコを麺棒などで薄く伸ばす。
17.スポンジケーキをボウルから取り出し、薄く伸ばしたチョコなどでデコレーションする。
※プラスチックチョコは熱に弱いので、冷蔵庫で冷やしながらの作業。
※チョコの油分が溶け出してくるので、粉砂糖を打ち粉のように合わせながらの作業。
Recipe:
Ingredients
・Sponge cake
4 eggs
70g sugar
70g cake flour
Strawberry jam - Moderate amount
・Decoration
300g chocolate
200g white chocolate
125g starch syrup
70g granulated sugar
70g water
Red food coloring - Moderate amount
Powdered sugar - Moderate amount
Cocoa - Moderate amount
1.Preheat the oven to 190℃
2.Mix the sugar and eggs.
3.Sift flour and mix lightly
4.Holding the bowl up high, pour batter on to baking pan lined with wax paper.
5.Bake for 13 minutes.
6.Remove from baking sheet when you are finished baked, let cool and then wrap.
7.Boil water and granulated sugar to make a syrup.
8.Turn off the heat and add an equal amount of starch syrup to the syrup mixture.
9.Cut chocolate and melt in hot water
10. Mix melted chocolate with syrup mixture . (about 75cc syrup in 300g chocolate)
11. Line stainless steel pan with plastic wrap and sprinkle cocoa powder and sugar on it. (Powdered sugar only used in the case of white chocolate)
12.Place the chocolate on it and cool in the refrigerator.
13.To color mix the coloring in chocolate that was cold.
14.Cut the sponge cake and arrange in a bowl. (using the bowl for the dome)
15.Dilute strawberry jam with a little water and brush on sponge cake. Layer sponge cake with whipped cream and strawberries.
16.While cooling the cake in the refrigerator, spread chilled chocolate thinly with rolling pin.
17. Remove the sponge cake from the bowl, put the chocolate on top, and decorate!
※Plastic chocolate is vulnerable to heat. For best results, work while cooling it in the refrigerator.
※If the oil of the chocolate begins to melt, sprinkle powdered sugar like you would with flour.
☆ Happy 4th Birthday:) Rino:http://www.youtube.com/watch?v=7SBDUjo2qjI
☆ 登録/Subscribe: http://www.youtube.com/user/nozamama
☆ My Children's Channel: http://www.youtube.com/user/rinozawa
☆ ブログ/My Blog: http://rinozama.blogspot.jp/2013/06/birthday-cake-baikin-castle-recipe.html
How to Make Chiffon Cake シフォンケーキの作り方 We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=eQ13oeUK0_g&ref=share Thank you for your support!
(20cm/8” diameter) http://cookingwithdog.com/recipe/chiffon-cake/
5 Egg Yolks
50g Granulated Sugar (1.8 oz)
80ml Vegetable Oil (2.7 fl oz)
100ml Milk (3.4 fl oz)
120g Cake Flour (4.2 oz)
1 tsp Baking Powder
6 Egg Whites from medium-sized eggs
60g Granulated Sugar (2.1 oz)
Whipped Cream
Blueberries
Icing Sugar
Angel Food Cake Pan (Ø 20cm/8”)
* Bake at 170°C or 340°F for about 50 minutes. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
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※字幕を表示するには動画下部にある [設定] アイコンをクリックして下さい♪
シフォンケーキの作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=eQ13oeUK0_g&ref=share いつも応援していただき本当にありがとうございます！
＜材料＞直径20㎝のシフォン型 http://cookingwithdog.com/ja/recipe/chiffon-cake/
卵黄：5個
グラニュー糖：50g
サラダ油：80ml
牛乳：100ml
薄力粉：120g
ベーキングパウダー：小1
卵白(中サイズ)：6個分
グラニュー糖：60g
ホイップクリーム
ブルーベリー
粉糖
※170℃で約50分焼いてください。シフォンケーキは高さがあるので逆さにして冷ますと自分の重みで生地が縮みにくいです。
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Naked Cake is perfect one for baking with kids. Easy-peasy, but looks gorgeous! Our 4-yo son and I baked a naked cake with cream and berries for daddy's birthday!
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Birthday cake with cream and berries
Original recipe by Nordic Bakery Cookbook (see the link below)
(We arranged a bit from original recipe. Use 3 eggs for a 18cm tin. Measure other ingredient with glasses like in the video. If you use normal flour, you can put extra baking powder. We use orange juice + maple syrup, instead apple juice. Baking time can vary depends on tins size. 18cm➡︎25~30min)
2 loose-bottomed cake tins.
26 cm in diameter, greased
Serves 8-10
Cake
4 eggs, at room temperature
225g caster sugar
1 teaspoon baking powder
170g self-rising flour
Filling
500 ml whipping cream
Vanilla sugar or icing sugar to taste and for dusting (optional)
300ml apple juice
your choice of fruit (e.g. strawberries, blueberries, blackberries, sliced bananas, chopped kiwi fruit, tinned pineapple pieces)
Preheat the oven to 200°C (400°F) Gas 6.
Put the eggs and sugar in a large mixing bowl and whisk with a handheld electric whisk until the mixture is foam-like – this will take unt 10 minutes. When it is ready, it will be almost white, have doubled in size and the batter will drop off the beaters in a figure-of-eight when you lift them out of the bowl.
In a separate bowl, sift the baking powder and flour together, then fold into the egg mixture as gently and briefly as possible – do not overwork the mixture otherwise it will lose its fluffiness.
Divide the mixture between the prepared cake tins. Bake in the preheated oven for 35-40 minutes, until the cakes are golden brown and a skewer inserted into the centre of each comes out clean. Leave to cool while you make the filling.
Whip the cream until soft peaks form. Add vanilla sugar or icing sugar to taste, if you like.
Remove the cooled cakes from their tins. Cut each one horizontally through the middle to make two equal layers. Lay one layer on a cake stand. Sprinkle one-quarter of the apple juice evenly over the cake layer to moisten it. Spread one-quarter of the whipped cream over it, followed by one-quarter of your choice of fruit. Repeat this process four times, finishing with a decorative assortment of fruit on top. Dust lightly with vanilla sugar or icing sugar and serve.
Quoted from: Nordic Bakery Cookbook
https://www.amazon.com/Nordic-Bakery-Cookbook-Miisa-Mink/dp/1849750963/ref=pd_lpo_14_img_1/143-5875372-0190908?_encoding=UTF8&pd_rd_i=1849750963&pd_rd_r=9a1c2979-dd27-4f1b-a2e1-683a9d84968f&pd_rd_w=gPLI1&pd_rd_wg=yZBra&pf_rd_p=7b36d496-f366-4631-94d3-61b87b52511b&pf_rd_r=F2XB5FG8H4K9K79SA0R4&psc=1&refRID=F2XB5FG8H4K9K79SA0R4
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