초코렛바구니

페이지 정보

profile_image
작성자현재진행형 조회 6회 작성일 2021-06-14 15:18:18 댓글 0

본문

Giant chocolate cake, 발렌타인데이♥ 폭탄 초코케이크 만들기- 더스쿱

구독하기와 좋아요버튼 꼭 눌러주실거죠?♥♥♥
응원의 댓글은 스쿱이에게 정말정말 아주 큰 힘이 될거예요♥3♥
해피 발렌타인! 오늘의 베이킹도 정말 만족스러워요
발렌타인에 어떤 것을 선물할까, 고민하고계신다면
가지가지 초코볼이 모여있는 초콜릿 폭탄 케이크 추천하고싶어요!ㅎ
저처럼 이런 큰 사이즈로 하지 않아도 돼요~!
1호 사이즈에 귀욤귀욤하게 만들어도 충분하니까
특별한 발렌타인, 더 특별한 케이크로
소중한 사람과 행복을 나누세요 ♥♥♥♥♥♥


오늘의 더스쿱 맛있는 레시피

초콜렛폭탄케이크

- 초코제누와즈
200도 예열, 160도 50분 굽기
24x24 정사각형 팬
(네모 대신 3호 원형틀에 구워 동그랗게 만들어도 예뻐요~!)

A
계란 흰자 8개 분량
설탕 60g

B
계란 노른자 8개
설탕 100g
바닐라익스트랙 10g (생략가능해요)
우유 50g - 생크림으로 대체 가능해요
녹인버터 30g - 식물성오일, 카놀라유 가능해요
박력분 155g - 반드시 체를 쳐주세요, 중력분 대체가능
코코아가루 30g - 반드시 반드시 반드시 체를 쳐주세요!

: A계란 흰자와 설탕으로 머랭을 내고, B노른자반죽은 모두 섞어서 준비해주세요
노른자반죽에 머랭을 조금씩 넣어가며 반죽을 섞어주세요
머랭만 충분히 잘 만들었다면 제누와즈는 이거 그대로 구워 충분히 성공하실 수 있어요~!ㅎ


- 초콜릿 가나슈

초콜릿 500g
생크림 400g
바닐라익스트랙 15g

: 생크림을 약불에 데워서 초콜릿을 모두 녹여주세요
생크림과 초콜릿이 잘 섞이지 않는다면 전자렌지 30초씩 돌려가며
섞어주면 어느샌가 완벽히 잘 섞여있을거예요~!ㅎ
잘 섞은 크림은 처음엔 물처럼 쥬르륵 흐르지만
랩을 덮어 냉장고에 넣고 반나절 숙성시켜주면 꾸덕~하게 변할거예요^^
꾸덕해진 가나슈는 바닐라익스트랙을 넣고 부드럽게 섞어주시면 끝!
정말 부드럽고 맛있어요, 최고 간단한데 최고 맛있음!

그 외 재료

키커초콜릿 50봉 (총 100개)
위니비니 초콜볼 여러가지
몽쉘케이크 2개

포장상자 링크도 걸어둘게요~!
바닥색도 깔끔하면 좋을 것 같아서 추가구매하였는데 참고하세요!

3호사이즈 투명케익상자
http://www.ehomebaking.co.kr/shop/shopdetail.html?brandcode=150000000016
3호사이즈 케익상자 바닥 (백색)
http://www.ehomebaking.co.kr/shop/shopdetail.html?brandcode=152000000084
쉐하 : 이걸로알게됐네요❤❤ 초콜진짜맛있는데 더스쿱님
너무이쁘세요♡♡♡♡
한경철 : 언니사랑해요
겨울이Min : 화이트데이도 마찬가지로 사탕으로 해주시면 단맛도 좋을껄요!ㅎㅎ 내년에 만들어봐요!!!^^'
테일러스위프트스위프티 : 다 먹으면 당뇨 올것같네요
김동훈 : 우와 최고

How to Make Chocolate Lace Dessert Cups

A variation of my popular chocolate lace doily and cake wrap videos, this episode of Recipes for a Sweet Life reveals how to make freestanding chocolate dessert cylinders with two types of chocolate! I show a simple swirl pattern here, but you can change up the design to fit your theme . . . come to think of it, a lattice pattern would turn this cylinder into a mighty tasty Easter basket!

IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!

RELATED LINKS:
How to Melt Chocolate video: http://tinyurl.com/o34pjrg
Chocolate Doily video:

Chocolate Lace Cake Wrap video:

Parchment Cone video:

Sheet Parchment Paper source (just one of many online): http://www.uline.com/BL_68/Parchment-...
2 3/4-inch Ring Mold (aka Extra Tall Cake Ring) source (for shaping sides in lieu of a bottle, as used in the video): http://tinyurl.com/zgzk8do

NOTES ON CHOCOLATE:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire lace piece before it hardens. You have the option of tempering the chocolate (or not) for this project. If you do not temper the chocolate, the cylinders are best eaten soon after removing them from the fridge and filling them, as untempered chocolate is more prone to wilting at room temperature.

CREDITS:
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com

TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
http://www.juliausher.com/store

TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
http://cookieconnection.juliausher.co...

TO HANG OUT WITH ME ON THE WEB:
Facebook: https://www.facebook.com/JuliaMUsherFanPage
Twitter: https://twitter.com/JuliaMUsher
Pinterest: http://www.pinterest.com/juliamusher/
Google+: https://plus.google.com/+JuliaMUsher1...
Sonia Diaz : Love it!
Sura Beily : what should you put at the bottom to be able to move the cup when its filled?
Zubair Ahmad : Great Great
Jeannette Howard : Beautiful!
Saba Q : Can I use cooking chocolate?

Amazing handmade pastel chocolate making process by the chocolate master - Korean dessert /파스텔 초콜릿

Hello This is the "yummy yammy" channel.
it is a channel with the purpose of introducing various food and street food
Are you ready to travel together?

ℹ️ Information
This is a pretty handmade chocolate made by a Korean chocolate master. It took 6 hours to complete the chocolate, and the chocolate was very sweet and soft.

Price
Various prices

️ google map
https://goo.gl/maps/zxgDUC1LzmivifM47
Cemile Kula : Great
Malika Bouraoui : Very nice ,fantastic décoration.
John Edward Jones : Wow! Yummy, Yummy indeed. Beautiful too.
eugenio cavaliere : Poveri coreani!!
Carolyn Andrews : Stunning

... 

#초코렛바구니

댓글목록

등록된 댓글이 없습니다.

전체 5,693건 4 페이지
게시물 검색
Copyright © daeguherb.co.kr. All rights reserved.  Contact : help@oxmail.xyz