Double Fromage Cheesecake Chocolate

author Risa Baking Days   3 month ago
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르타오 초코 더블 프로마쥬 치즈케이크 만들기:LeTAO Choco Double Fromage Cheesecake Recipe-Cooking tree쿠킹트리*Cooking ASMR

초콜릿을 넣어 더 진한 초코 더블 프로마쥬 치즈케이크를 만들었어요! ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. 초콜릿을 넣어 더 진한 초코 더블 프로마쥬 치즈케이크를 만들었어요! 일반 더블 프로마쥬 케이크는 두 층이 모두 치즈 맛으로 가득하다면 초코 더블 프로마쥬는 치즈 맛과 초코 맛을 함께 느낄 수 있는 것 같아요~ 초코 케이크 시트를 체에 내려 포슬포슬 뿌려주니 더블 프로마쥬의 느낌이 딱 완성되네요~^^ 그냥 먹어도 얼려 먹어도 맛있는 케이크랍니다~ 즐겁게 시청하세요~♬ Enjoy~♪ ----------------------------------------------------------------- ▶틀 사이즈 Mold size : 15cm x 4.5cm ▶재료 15cm 초코 스펀지 케이크 시트 (레시피 : https://youtu.be/JfuJy-R9i5k) 크림치즈 140g 설탕 20g 달걀 1개 생크림 40g 녹인 다크 초콜릿 50g 박력분 4g 마스카포네 치즈 60g 설탕 20g 물 25ml 달걀노른자 1개 판젤라틴 4g 휘핑한 생크림 140g ▶레시피 1. 볼에 크림치즈를 넣고 부드럽게 풀고 설탕을 넣고 섞은 뒤 달걀을 넣고 섞는다. 2. 생크림, 녹인 다크 초콜릿을 넣고 섞은 뒤 박력분을 넣고 섞는다. 3. 무스 틀에 초코 스펀지케이크 시트를 깔고 (2)를 체에 걸러 넣고 150도 예열된 오븐에서 25~28분간 굽고 식힌다. 4. 뜨거운 물이 담긴 냄비 위에 볼을 올리고 달걀노른자, 물, 설탕, 마스카포네 치즈를 넣고 섞는다. 5. 찬물에 10분 이상 불린 판젤라틴을 넣고 젤라틴이 완전히 녹을 때까지 섞은 뒤 냄비에서 내린다. 6. 휘핑한 생크림을 넣고 섞은 뒤 식힌 케이크 위에 붓고 냉동실에서 2시간 정도 굳힌다. 7. 스펀지케이크 시트를 체에 비벼 가루로 만든다. 8. 조금 남겨둔 무스 크림을 케이크 윗면과 옆면에 바른 뒤 케이크 가루를 묻힌다. ▶Ingredients 15cm Choco sponge cake sheet (Recipe: https://youtu.be/JfuJy-R9i5k) 140g Cream cheese 20g Sugar 1 Egg 40g Whipping cream 50g Melted dark chocolate 4g Cake flour 60g Mascarpone Cheese 20g Sugar 25ml Water 1 Egg yolk 4g Leaf gelatine 140g Whipped cream ---------------------------------------------------------------- 시청해주셔서 감사합니다~♥ Thank you for watching~

Honeycomb cake (kek Gula Hangus)

Ingredients: -Bake at 180'C for about 1 hour and 10 minutes(70minutes) -Tray size 9" × 6" Caramel syrup: 2 cups granulated sugar 2 cups water 3 tbsp butter/margarine Batter: 2 and 1/4 cup plain flour 4 eggs 1 cup sweetened condensed milk 1 tbsp vanilla essence 1 tbsp baking soda (bicarbonate of soda) Email me at: yus_mann@live.com

Buttercream Icing Recipe / How to Make Perfect Buttercream Frosting

Today I'm sharing with you how to make perfect buttercream Icing. Buttercream frosting is a staple for cupcakes, cakes and many other baked goods. There are a few tips and tricks that I am going to share with you to get the most perfect buttercream Icing. Vanilla Cupcake Recipe https://youtu.be/ef3UEhLFyHs If you would like to see more icing recipes then give this video a like and let me know in the comments down below! A printable recipe will be linked on my website here http://carinastewart.com/buttercream-recipe/ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT Stand Mixer http://amzn.to/1QETAzb Spatular http://amzn.to/1Ppqzde Disposable Piping Bag http://amzn.to/1PyVvHc Wilton 2D Tip http://amzn.to/1PpqBlj _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ RECIPE Enough for 12 Cupcakes 250g / 1 Cup Butter (salted or unsalted) 375g 3 Cups Icing Sugar | Powdered Sugar | Confectioners Sugar 30ml / 2 Tablespoons Milk Add room temperature butter to a bowl. Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of it's colour. Start adding the icing sugar half a cup at a time, beating for about a minute in between each addition. Use the milk to thin out the consistency of the icing, add it a teaspoon at a time. This is also the time to add any flavourings or colourings that you would like. This icing can last in the fridge for a few weeks or the freezer for 3 months. When you are ready to use just let it get back up to room temperature. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ FOLLOW ME Twitter - https://twitter.com/carstina Facebook - https://www.facebook.com/carstinaxx Instagram - http://instagram.com/carstina Tumblr - http://carstina.tumblr.com/ Pinterest - http://pinterest.com/carstina/ Email - carstina93@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Camera & Lighting Setup Video - http://youtu.be/p0SWv3OKVes Camera I use - Canon 600D http://bit.ly/CanonSLR600D Editing - Final Cut Pro _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.

濃厚バスク風チーズケーキの作り方 Basque-style Baked Cheese Cake|HidaMari Cooking

HidaMari Cooking(ひだまりクッキング)へようこそ。 このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。 ▷チャンネル登録はこちら: If you like it, please click 'Like' and Subscribe. https://www.youtube.com/channel/UCcp9uRaBwInxl_SZqGRksDA?sub_confirmation=1 ベルマークを押すと毎回通知が届くようになります。 動画の評価やコメントをいただけるととても嬉しいです♪ ーーーーーー こんばんは😊 今日は最近流行っているバスク風チーズケーキを作ってみました。 表面をこんがりと焼き付け香ばしく、 中はレアっぽく仕上げたこのチーズケーキ。 一晩きっちり冷やすとねっとりと濃厚な味に、 少し温めるとふわっと口溶けのいい食感に、 2つの味と食感を楽しめました^^ 個人的には冷やして濃厚な食べ方が好きです。 日本で流行っているのは表面を真っ黒に焼き付けたスタイルですが、 今回は本家スペインのLa Viña(ラ ヴィーニャ)の 見た目に近い焼き色にしました。 (型は30㎝のものだそうですが大きいサイズは持っていないので 食べやすい・作りやすいサイズに変更しています) いつか本物を食べ歩きをしにいってみたいな〜^^ ▷材料(15㎝底どれ): フィラデルフィアクリームチーズ 200g グラニュー糖 70g 卵黄 1個 全卵 100g 生クリーム 115ml 薄力粉(ドルチェ) 5g ■作り方 1.クリームチーズとグラニュー糖を混ぜ合わせる。 2.卵黄を入れて混ぜる。 卵を溶き、3回程度に分けて加えて混ぜ合わせる。 3.生クリームを入れて混ぜ、薄力粉をふるい入れて混ぜる。 4.型に紙をざっくり敷く。 生地を流し入れ、220℃に予熱したオーブンでで20~25分、 表面に焼き色がつくまで焼く。 5.焼き上がったら型のまま粗熱を取り、冷蔵庫で一晩冷ます。 完成。 ーーーーーー よく頂く質問などについて。 Q.バターは無塩ですか?有塩ですか? お菓子には基本的に無塩バターのみ使用しています。 今後は字幕に「無塩バター」と表記するよう心がけますが、 それ以前の字幕に「バター」としか書かれていなくても 「無塩バター」を使用しています。 Q.オーブンは予熱しますか? 焼成温度に合わせて予熱しています。 家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、 焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。 こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。 Q.倍量で作りたいのですが。 12cm丸型を15cm丸型に→1.5倍 12cm丸型を18cm丸型に→2.2倍 12cm丸型を21cm丸型に→3倍 15cm丸型を12cm丸型に→0.6倍 15cm丸型を18cm丸型に→1.5倍 15cm丸型を21cm丸型に→2倍 ▷糸寒天で作る琥珀糖の作り方: https://youtu.be/lHxFjYikeBU ▷Youtube:https://www.youtube.com/channel/UCcp9uRaBwInxl_SZqGRksDA ▷instagram: https://www.instagram.com/hidamaricooking もし私のレシピでお菓子を作ってくださったときは、 #hidamaricooking をつけて投稿してもらえると嬉しいです♪ またインスタグラムでは、YouTubeで公開していない写真も 公開していますので、よかったらフォローしてください。 ▷Twitter: https://twitter.com/hidamari_cookin?lang=ja ▷Google+:https://plus.google.com/u/1/b/102774055244844144437/102774055244844144437

SAVEURS HOW TO MAKE A CHOCOLATE FOREST MOUSSE GATEAU WITH CHEF JULIEN PICAMIL FROM DARTMOUTH UK

HOW TO MAKE A CHOCOLATE FOREST MOUSSE GATEAU WITH CHEF JULIEN PICAMIL FROM SAVEURS TRADITIONAL FRENCH BAKERS IN DARTMOUTH UK.

Bake cheese cake Chocolate
Ingredients :

1. 150gr Cream Cheese
2. 20gr Sugar
3. 1 egg
4. 40gr Whip cream
5. 5gr Chocolate paste
6. 50gram chopped dark chocolate



Unbake Cheese cake
Ingredients :

1. 1pc Egg yolk
2. 25ml Water
3. 20gr Sugar
4. 60gr Mascarpone
5. 5gr leaf gelatin
6. 140gr Whipped cream


1. Heat the whip cream in the microwave and pour into the dark chocolate, stir until tha chocolate melt. Beat the cream cheese until smooth, add the granulated sugar and beat until smooth.
Pour the whipping cream and chocolate mixture into the bowl and beat until combine.
2. Put the egg and chocolate paste into the bowl, beat to combine
3. Sift the flour into the bowl.
4. Beat until smooth.
5. Pour into the prepared pan.
6. Bake in 150 C preheated oven for 20-25 minutes or until the side of the cake set but the center still movable slightly.
Let it cool completely.
7. Run a thin knife around the edge of the cake.
8. Set aside while preparing the mousse.
9. Mix sugar, water , yolk, mascarpone and soften gelatine over water bath to melt it.
10. Once it done, stir in mascarpone cheese till incorporate
11. Sift the mixture to remove any lumps
12. Fold the mixture into the whipped cream and then pour the mixture into the mould.
13. Sent to freezer to freeze 1 night. But I just put in the fridge. It turn out alright but the mousse layer melted pretty fast.
14. The next day, warm the side of the pan, and remove the cake from the pan.
15. Spread thin layer of the mousse over the top and side of the cake.
16. Crumb the rest of the genoise or sponge cake by passing it through a sieve.
17. Press the crumbs over the top and side of the cake.
Refrigerate until it soften enough to eat.

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