Скачать с ютуб 크리스마스의 딸기 초콜릿케이크 в хорошем качестве

크리스마스의 딸기 초콜릿케이크

안녕하세요 플레시온입니다 :) 이번에는 연말에 어울리는 맛있는 딸기 초코케이크를 만들어 보았습니다. Merry Christmas🎄 행복하고 따뜻한 연말 보내세요 :)   / plesion__   ____________________________________________________________ Ingredients 크리스마스 진저브레드 쿠키 무염버터 60g 슈거파우더 45g 계란 20g 박력분 100g 아몬드파우더 40g 시나몬파우더 2g 생강가루 1g 로열 아이싱 슈거파우더 75g 흰자 15g 초콜릿 크림 다크초콜릿 커버춰 90g 밀크초콜릿 커버춰 90g 우유 80g 생크림 A 120g 생크림 B 560g 제누와즈 (2호, 18cm) 계란 220g 박력분 98g 코코아파우더 20g 설탕 137g 우유 49g 무염버터 39g 시럽 물100g 설탕 50g 럼주 14g 가나슈 생크림 60g 다크초콜릿 커버춰 30g 딸기 ———————————————————————————————————— For English Users: Ingredients * Christmas Gingerbread Cookies Unsalted butter 60g Powdered sugar 45g Eggs 20g Cake flour 100g Almond powder 40g Cinnamon powder 2g Ginger powder 1g Frosting Powdered sugar 75g Egg white 15g 1. In a bowl, whisk together the flour, Almond powder, cinnamon powder and ginger powder. Set aside. 2. In a large bowl using a handheld mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the powdered sugar and beat on medium high speed until combined and creamy. Next, beat in egg on high speed for 2 full minutes. 3. Add the flour mixture to the wet ingredients, mix well until combined. 4. Put the dough into the ziploc bag, roll out the dough until it’s about 3mm thick. place in the freezer for about 30 minutes, until firm 5. Preheat oven to 320°F (160°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 6. Cut gingerbread men and place them on prepared baking sheets. 7. Bake the cookies until set in the centers with 10 - 12 minutes (depending on the size of your cookie cutter) 8. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting. 9. For the frosting: Add egg white and powdered sugar to a bowl. Mix until smooth. Add frosting to piping bag if desired. * Chocolate Cream Dark chocolate 90g Milk chocolate 90g Milk 80g Fresh cream A 120g Fresh cream B 560g 1. Put the fresh cream A in a pot and heat it over low heat. 2. Remove the pot from the heat. Add the dark and milk chocolate into the hot cream and stir well to melt the chocolate. 3. Add warm milk little by little and mix well and cool it. 4. Add chocolate sauce to fresh cream B and mix well. Cover with plastic wrap and leave to ripen in the refrigerator for a day. * Chocolate sponge cake Eggs 220g Cake flour 98g Cocoa powder 20g Sugar 137g Milk 49g Unsalted butter 39g 1. Grease the entire pan with butter and place parchment paper that is cut out to fit the bottom of the pan. 2. Next, preheat the oven to 338°F (170°C) . 3. Sift the dry ingredients (cake flour and cocoa powder) into a bowl. Set aside until ready for use. 4. In a measuring cup, put milk and unsalted butter and double boil it over hot water. 5. Whisk the eggs and sugar and remove it onto hot water whisk it until the egg temperature reaches 42 degrees. 6. Take the mixing bowl out of the water, whisk the eggs until fluffy and pale in color. 7. add the flour mixture. Use a silicon spatula to fold it in very carefully, and try not to deflate air pockets as much as possible. 8. Mix a small portion of batter with milk and butter, then pour it back into the batter and mix well to complete the cake batter. 9. Pour the batter into the cake pan and bake it for 30minutes until a toothpick inserted in the middle comes out clean. 10. After the cake sponge is done baking, remove cake pan. Invert the sponge cake onto the cooling rack, and peel off the parchment paper from the base of cake. Allow it to cool completely before using it. * Syrup Water 100g Suar 50g Rum 14g 1. In a measuring cup, add warm water and sugar, mix well. 2. When the syrup cools, add rum and mix well. * Ganache Fresh cream 60g Dark chocolate 30g 1. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and add chocolate in it. 2. Let the 2 sit for a few minutes before stirring. 3. Stir slowly until smooth. * Strawberries Wash the strawberries thoroughly, remove any moisture, and slice into 1.5cm thick pieces. Icing Cake 1. Prepare the sponge cake by dividing it into three parts and apply syrup thoroughly to the cake sheets. 2. Using a handheld mixer, beat the chocolate cream until it becomes thick. 3. Put cream on the cake sheet, top with strawberries, then top with more cream for icing. Repeat this process one more time. 4. Ice the cake with the remaining chocolate cream. 5. Pour the cooled ganache over the cake and use a spatula to create a drizzle. 6. Once the ganache has hardened, decorate the cake with strawberries and rosemary. Decorate the sides of the cake by attaching gingerbread cookies. 7. Lastly, sprinkle powdered sugar on top of the cake.