Sub) 캐러멜 마블 호두 파운드 케이크 만들기 : Caramel marble walnut pound cake｜Brechel
102.4 هزار بار بازدید -
4 سال پیش
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Turn on the subtitles for detailed explanation and Tip~
Today's recipe is "Caramel marble walnut pound" that has marble pattern with full of deep caramel and caramel walnut.
Cake with caramel can't be tasteless. :)
But instead, how to make caramel makes difference of cake's taste~
캐러멜 마블 호두 파운드 (18cm 파운드틀 1개분량)
Caramel marble walnut pound cake(One of 18cm pound mold )
Ingredients
Caramel walnut
30g Sugar
50g Walnut
5g Unsalted butter
Caramel
10g Water
50g Sugar
60g Fresh cream
Pound cake
110g Unsalted butter
2 (105-107g) Eggs
70g Sugar
90g Cake flour
20g Almond powder
3g Baking powder
Recipe
Cut and line the parchment paper into a 18cm pound mold.
Caramel walnut
2. Cut walnut into proper size.
3. Heat sugar in a pot over medium heat.
4. Stir with spatula to melt sugar evenly.
5. When it became light golden color, reduce the heat to low and add walnut. And then stir until light brown color.
6. Mix the unsalted butter with it.
7. Pour it on the silicon pad and flatten it.
8. When it becomes hardened, break it by hand into proper size.
Caramel
9. Put water and sugar into a pot.
10. Boil over medium heat.
11. When sugar is dissolved and sugar's surface starts becoming light brown, reduce the heat to low.
12. After mixing by spatula, pour warm fresh cream in 3-4 times.
Don't stir with spatula until sugar is dissolved ago.
(In case of burning sugar without water, crystal doesn't formed when stirring by spatula. But In case of burning sugar with water, not stirring can prevent crystal from forming
After sugar completely melted, it's okay to stir by spatula.)
13. If the spatula is raised, the caramel would fall down weightily.
14. Cool it down on the ice water or cold water.
Pound batter
15. Beat the egg that been at room temperature to be not cold.
16. Beat the unsalted butter that becomes smooth at room temperature not to form lumps.
17. Mix sugar with the butter until the butter becomes white and increases in volume.
The state that the particle of sugar is melted the 1/3.
18. Pour the egg in 6-7 times.
Whenever pour the egg, mix for 2-3 minutes fully.
19. Mix sieved cake flor, almond powder and baking powder with it.
20. When it is mixed smooth, mix the cooled down caramel with it.
If you mixed too much, the marble pattern would not formed. So mix at 5-6 time largely.
21. Place the batter into a piping bag and squeeze.
22. Place the caramel walnut on the top.
23. Squeeze the batter again and place the caramel walnut on the top, and then squeeze the remnant batter.
24. Flatten the top of the batter by spatula.
25. Bake it at 170 ℃ (340℉) for 40-45 minutes on the preheated oven.
After 15 minutes, make cut in the center of the pound and bake it for remnant time.
After covering it with plastic wrap and ripen it at room temperature for 1 day.
You can eat it more delicious. :)
Blog : http://blog.naver.com/asy1347551
Instagram:Instagram: brechel__
E-mail: [email protected]
BGM; Conjuto_Grande
.
.
.
.
.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ See more Click ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓
Turn on the subtitles for detailed explanation and Tip~
Today's recipe is "Caramel marble walnut pound" that has marble pattern with full of deep caramel and caramel walnut.
Cake with caramel can't be tasteless. :)
But instead, how to make caramel makes difference of cake's taste~
캐러멜 마블 호두 파운드 (18cm 파운드틀 1개분량)
Caramel marble walnut pound cake(One of 18cm pound mold )
Ingredients
Caramel walnut
30g Sugar
50g Walnut
5g Unsalted butter
Caramel
10g Water
50g Sugar
60g Fresh cream
Pound cake
110g Unsalted butter
2 (105-107g) Eggs
70g Sugar
90g Cake flour
20g Almond powder
3g Baking powder
Recipe
Cut and line the parchment paper into a 18cm pound mold.
Caramel walnut
2. Cut walnut into proper size.
3. Heat sugar in a pot over medium heat.
4. Stir with spatula to melt sugar evenly.
5. When it became light golden color, reduce the heat to low and add walnut. And then stir until light brown color.
6. Mix the unsalted butter with it.
7. Pour it on the silicon pad and flatten it.
8. When it becomes hardened, break it by hand into proper size.
Caramel
9. Put water and sugar into a pot.
10. Boil over medium heat.
11. When sugar is dissolved and sugar's surface starts becoming light brown, reduce the heat to low.
12. After mixing by spatula, pour warm fresh cream in 3-4 times.
Don't stir with spatula until sugar is dissolved ago.
(In case of burning sugar without water, crystal doesn't formed when stirring by spatula. But In case of burning sugar with water, not stirring can prevent crystal from forming
After sugar completely melted, it's okay to stir by spatula.)
13. If the spatula is raised, the caramel would fall down weightily.
14. Cool it down on the ice water or cold water.
Pound batter
15. Beat the egg that been at room temperature to be not cold.
16. Beat the unsalted butter that becomes smooth at room temperature not to form lumps.
17. Mix sugar with the butter until the butter becomes white and increases in volume.
The state that the particle of sugar is melted the 1/3.
18. Pour the egg in 6-7 times.
Whenever pour the egg, mix for 2-3 minutes fully.
19. Mix sieved cake flor, almond powder and baking powder with it.
20. When it is mixed smooth, mix the cooled down caramel with it.
If you mixed too much, the marble pattern would not formed. So mix at 5-6 time largely.
21. Place the batter into a piping bag and squeeze.
22. Place the caramel walnut on the top.
23. Squeeze the batter again and place the caramel walnut on the top, and then squeeze the remnant batter.
24. Flatten the top of the batter by spatula.
25. Bake it at 170 ℃ (340℉) for 40-45 minutes on the preheated oven.
After 15 minutes, make cut in the center of the pound and bake it for remnant time.
After covering it with plastic wrap and ripen it at room temperature for 1 day.
You can eat it more delicious. :)
Blog : http://blog.naver.com/asy1347551
Instagram:Instagram: brechel__
E-mail: [email protected]
BGM; Conjuto_Grande
.
.
.
.
.
4 سال پیش
در تاریخ 1399/01/14 منتشر شده
است.
102,422
بـار بازدید شده