Oppa自家烘培👨🏻🍳
對這次成果超滿意🤩 有時候,反而一個簡簡單單的 #磅蛋糕 才最考基本功!原來製作磅蛋糕,不可以用太凍或完全放至室溫的牛油🧈 溫度不恰當的話,會影響製成品的氣孔粗幼。同時,雞蛋除了要預早在雪櫃拿出來之外,還要慢慢、慢慢倒入蛋糕漿裡面,不然油脂會分離🤓
還需進步的,是蛋糕上面的裂痕🍰 要令表面漂漂亮亮地爆開,可以入焗爐前豎著唧一條牛油!或者選擇焗到中途,在上面直接用刀打直戒一下。
Quite satisfied with this outcome🤩 Sometimes, a plain #PoundCake can actually prove to be the most rigorous challenge of one’s basic baking skills. When making pound cake, butter temperature is key🧈 You can’t use butter straight out of the fridge, nor can you use room temp butter. As for the eggs, you must set them to room temp beforehand, and make sure you drizzle them into the batter bit by bit; otherwise, the fats will separate🤓
What needs to improve, is the the crack on top🍰 Little did I know that the split on the surface is so deliberately done. You can squeeze a vertical line of butter on top before placing the cake in the oven. Or you could use a knife to slit it open midway thru baking! @ Hong Kong
同時也有3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,Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream. M...
「surface temp」的推薦目錄:
- 關於surface temp 在 味覺實驗室 -Food Science Oppa- Facebook 的最佳解答
- 關於surface temp 在 Food Ninja Facebook 的最佳解答
- 關於surface temp 在 JaNice的烘焙筆記 Facebook 的最佳解答
- 關於surface temp 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
- 關於surface temp 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於surface temp 在 cook kafemaru Youtube 的最佳貼文
- 關於surface temp 在 主要因為額探只係量度皮膚溫度(Surface Temp.) 的評價
surface temp 在 Food Ninja Facebook 的最佳解答
Love quiet, rainy morning like these... ❤️
Since some of you were asking the recipe for Apam Balik/Martabak that I made yesterday, I’ll just write it here:
Mixture A
50ml warm water (33-37C) + 1/2tsp instant yeast
Mixture B
Whisk 50gr sugar + 2 eggs (room temp).
Add 250ml water, mix until combined.
Add 250gr plain flour and a pinch of salt, mix until smooth.
Add Mixture A to B, mix until smooth. Cover with damp cloth for 30-40minutes.
After 30-40 minutes...
Add 3/4tsp baking soda (bicarbonate of soda) + 1tbsp melted butter (room temp), mix until well combined.
Batter is ready.
Pour batter into a non-stick pan, spread the batter to the edges of the pan and quickly cover it. Cook on low for 6-8 minutes depending on the pan size and thickness. Once browned and the batter is cooked through, remove from pan.
Spread butter while the surface is still hot. Add toppings. Ready to serve! I’ll make a short vid if I make another one in the future.
#ApamBalik #Martabak #ZanthreaCooks #MorningsLikeThese
surface temp 在 JaNice的烘焙筆記 Facebook 的最佳解答
My first home work after Levain Bakery Sourdough Panettone class.
After two days work, the outcome is super soft and taste so yummy. There is a lot of room to be improve, but I will call it a “succeed” for the first time to reproduce this recipe at home. I will definitely spend more time to test with my own oven and temp. Love it!😊💪
Sir gave me “Not bad not bad” comment, I think it’s really not bad as he gave me a double😂. The original looks like this photo, it should be more creamy with thin and soft skin, moist can last for a week.
The skin of my homework are thick and the surface of no. 1&2 were burnt (due to large amount of butter and sugar) . Interior of the small ones no. 3&4 are dry. I guess I hv to reduce the baking time as my oven can only use conventional mode. I added a small water tank for the no.3&4 and the skins look better than No.1&2.
To be continued...
#鐵柱磨成金 #肩膊酸軟 #香氣撲鼻而來 #果蠅來襲 #冇啦啦做左滲透壓實驗🧪 #每一種材料都可能會影響發酵 #酸種的世界 #另一國度的意大利大廚冇啦啦來挑機😶⋯⋯
I think I need to get some PH papers.
surface temp 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.
Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.
Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
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How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe
☞ Yield: Serve 5
✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g
✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
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Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
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#Maritozzo
#Maritozzi
#easydessert
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/
surface temp 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hi, everyone. :) Today we'll show you how to make a Japanese retro dessert : Showa-era style caramel custard pudding ( 昭和硬めプリン,Purin プリン).
Step back in time, a fluffy yellow custard pudding was coated with caramel sauce, top with whipped cream and red cherry. This purin (caramel custard pudding) was a popular dessert during Showa-era in Japan. But now it's back.
Showa style pudding is quite different from soft pudding, it has a smooth, firm, rich texture and deep egg custard flavor, the bittersweet caramel sauce is so balanced with the sweetness pudding and whipped cream. Of course it's perfect with a cup of tea or coffee.
In this recipe, we use more egg to make it more dense which includes the aroma and flavor of rum. It smells so good. Trust me, you will like it. Hope you like this old fashioned Japanese style purin. :-)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/f_RzW_i3LQI
---------------------------------------------------------------------------------------------
Showa Style Caramel Pudding Recipes
☞ Pudding cup is 140ml, can make 4 cups
Ingredients
✎ for the caramel
granulated sugar 50g
water 12g
hot water 25g
✎ for the pudding
egg 2
egg yolk 2
whole milk 165g
whipping cream 60g
granulated sugar 40g
rum 2g
*red cherries and whipped cream(Crème Chantilly) for garnish
Instructions
✎ Caramel:
1. Combine sugar and water in a heavy saucepan over medium-low heat without stirring until sugar has completely dissolved.
2. Bring to a boil. When the syrup begins to turn golden, reduce the heat to low, gently swirling the pan, continue to cook.
3. When syrup becomes honey color, remove from the heat and carefully add a pinch of salt and 25g hot water until incorporated. Be careful as this can spit.
4. Carefully pour caramel into glasses cups. Let cool and refrigerate for 10 minutes.
✎ Pudding:
1. In a medium bowl, add 2 eggs and 2 egg yolks, honey and sugar, whisk together until well combined. set aside.
2. In a small saucepan, pour milk, whipping cream and 40g sugar. heat it over medium-low heat, and gently stir until sugar is dissolved and temp reach 60ºC
3. Gradually pour warm milk and keep continue whisking until all ingredients are mixed well.
4. Add rum, stir well.
5. Strain pudding through fine-mesh strainer into bowl. And Set aside.
✎ Assemble
1. Pour the pudding mixture into the cups.
2. Place cups in a water bath, fill with boiling water halfway.
3. Preheat the oven on 120ºC, bake for 55~65 minutes, or until surface is set.
4. Let cool to room temperature and then refrigerate overnight.
5. Garnish with the whipped cream and put a red cherry on top. Enjoy.
-----------------------------------------------------------------------
#CustardPudding
#JapaneseDessert
#eastrecipes
surface temp 在 cook kafemaru Youtube 的最佳貼文
Chocolate ganache cake ふわふわ生地とガナッシュのちょこけーき♪
ココア生地を焼いて、ガナッシュをサンドしたらふわふわで
チョコがとろっととろける美味しいチョコケーキになります。
冬に誕生日を迎える人がいたら、こんなチョコケーキはどうですか?
出来ればガナッシュはクーベルチュールで作るとケーキのランクが
ぐっと上がるような気がします。
木枯らしが吹く季節でもチョコケーキを食べて心はあったか~~~になると
いいですねぇ、、、、^^
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】25×25cm baking pan
●Dough
3Eggs(large)
70g Granulated sugar
60g Cake flour
7g cocoa powder
3g Black cocoa powder
Milk 25g
●Chocolate ganache
100g Couverture chocolate(Sweet)
100g Heavy Cream
Bring the cream to a simmer, pour over chocolate , stir gently till smooth
Let cool to room temp.
● Syrup
20g water
15g Granulated sugar
10g rum
(water&Granulated sugar→microwave→cool→add rum)
*Once the cake is baked, spread the Syrup on all the surface
●Whipped cream
50g Heavy Cream
5g Granulated sugar
(add 5g sugar to 50g Heavy Cream and beat)
*non melting cocoa powder
【材料】25×25cm ベーキングパン
●生地
卵(L)3個
グラニュー糖 70g
薄力粉 60g
ココアパウダー 7g
ブラックココアパウダー 3g
牛乳25g
●ガナッシュ
クーベルチュールチョコ(スィート)100g
生クリーム 100g
●シロップ
水 20g
グラニュー糖 15g
ラム酒 10g
●ホイップクリーム
生クリーム 50g
グラニュー糖 5g
*溶けないココアパウダー
surface temp 在 主要因為額探只係量度皮膚溫度(Surface Temp.) 的推薦與評價
近期比較多人問為何額探熱槍不準, 主要因為額探只係量度皮膚溫度(Surface Temp.), 不是體內溫度(Core Temp.),其實可參考下面香港嘅 ... ... <看更多>