EGGLESS BLACK FOREST PASTRYपतीले में खास टिप्स के साथBAKERY STYLE |BLACK FOREST CAKE REALITY KITCHEN
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3 سال پیش
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EGGLESS BLACK FOREST PASTRYपतीले में
EGGLESS BLACK FOREST PASTRYपतीले में खास टिप्स के साथBAKERY STYLE |BLACK FOREST CAKE BY REALITY KITCHEN
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Facebook Page - Facebook: Reality-Kitchen-105315908872506
Instagram page - https://instagram.com/reality.kitchen...
YouTube - @reality.kitchen
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Eggless Black Forest Pastry is a several layers of chocolate sponge cake sandwiched with whipped cream and cherries.
This is the easiest recipes of the cake, just melts in mouth. This is a bakery style pastry.
Recommended for every age group ❤
1CUP = 250ml SERVINGS – 6 Pastries
Oven temp = 170 degree
Baking Time = 20 – 25 minutes
Baking Instructions = lower rod on with fan, middle rack
Demold Instructions = 10 minutes
DRY INGREDIENTS USED:-
All Purpose Flour (Maida) – 1.5 Cup
Cocoa Powder – 4 tbsp
Baking Powder – 1tsp
Baking Soda – ½ tsp
Salt – A pinch
WET INGREDIENTS USED:-
Powdered Sugar - 1 Cup
Fresh Thick Curd – ½ Cup (homemade)
Oil – ½ Cup (odorless)
Milk – ½ Cup Approx
Chocolate Essence – 1 tsp
FOR CHERRY COMPOT:-
Cherries – ½ Cup
Water as required
Sugar – 2tbsp
FOR FROSTING –
Full Fat Sweetened Cream – 250ml
Star Nozzle & piping bag
Grated Drak Chocolate – ½ Cup
This is tried and tested recipe so alteration in the ingredients may impact end result.
TIP1. All ingredients must be flat cup level & at room temperature.
TIP2. Just sieve the ingredients by tapping with hand so that air can incorporate into the flour.
TIP3. If not using parchment paper then make your baking tin nonstick following above method.
TIP4. Preheating is must in baking. Preheat the wok for15 minutes on medium heat.
TIP5. Sieving all the dry ingredients twice is recommended.
TIP6. Add the dry ingredients in batches always following by cut and fold method.
TIP7. In baking, Silicon Spatula is recommended for less mess.
TIP8. Do not over mix the batter.
TIP9. Add milk gradually to adjust consistency, do not add all milk in one go.
TIP10. Do not let this mixture idle for longer.
TIP11. Tap 2-3 times to release the air bubbles.
TIP12. This gap is essential so that the heat is not trapped at the bottom.
TIP13. Use old and aluminum utensils for baking if possible.
TIP14. It should pass toothpick test.
TIP15. Transfer on a wire rack immediately.
TIP16. De mould it after only 10 minutes to avoid sogginess.
TIP17.Cover it with kitchen towel & let it cool completely before slicing.
TIP18. Use everything chilled including cream and even bowl.
TIP 19.Use bread knife for slicing it, if possible.
TIP20. Use sugar syrup before compote layer for extra sweetness.
#RealityKitchen #SujataTaneja #balckforestpastry #cookwithrealitykitchen
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Facebook Group - https://www.facebook.com/groups/11989...
Facebook Page - Facebook: Reality-Kitchen-105315908872506
Instagram page - https://instagram.com/reality.kitchen...
YouTube - @reality.kitchen
Amazon Kitchen Utility Link - https://amzn.to/3KHEeMP
Deals on Amazon - https://amzn.to/39a0Ojb
Mic – https://amzn.to/3vIbMFw
Light - https://amzn.to/3LGAj36
Eggless Black Forest Pastry is a several layers of chocolate sponge cake sandwiched with whipped cream and cherries.
This is the easiest recipes of the cake, just melts in mouth. This is a bakery style pastry.
Recommended for every age group ❤
1CUP = 250ml SERVINGS – 6 Pastries
Oven temp = 170 degree
Baking Time = 20 – 25 minutes
Baking Instructions = lower rod on with fan, middle rack
Demold Instructions = 10 minutes
DRY INGREDIENTS USED:-
All Purpose Flour (Maida) – 1.5 Cup
Cocoa Powder – 4 tbsp
Baking Powder – 1tsp
Baking Soda – ½ tsp
Salt – A pinch
WET INGREDIENTS USED:-
Powdered Sugar - 1 Cup
Fresh Thick Curd – ½ Cup (homemade)
Oil – ½ Cup (odorless)
Milk – ½ Cup Approx
Chocolate Essence – 1 tsp
FOR CHERRY COMPOT:-
Cherries – ½ Cup
Water as required
Sugar – 2tbsp
FOR FROSTING –
Full Fat Sweetened Cream – 250ml
Star Nozzle & piping bag
Grated Drak Chocolate – ½ Cup
This is tried and tested recipe so alteration in the ingredients may impact end result.
TIP1. All ingredients must be flat cup level & at room temperature.
TIP2. Just sieve the ingredients by tapping with hand so that air can incorporate into the flour.
TIP3. If not using parchment paper then make your baking tin nonstick following above method.
TIP4. Preheating is must in baking. Preheat the wok for15 minutes on medium heat.
TIP5. Sieving all the dry ingredients twice is recommended.
TIP6. Add the dry ingredients in batches always following by cut and fold method.
TIP7. In baking, Silicon Spatula is recommended for less mess.
TIP8. Do not over mix the batter.
TIP9. Add milk gradually to adjust consistency, do not add all milk in one go.
TIP10. Do not let this mixture idle for longer.
TIP11. Tap 2-3 times to release the air bubbles.
TIP12. This gap is essential so that the heat is not trapped at the bottom.
TIP13. Use old and aluminum utensils for baking if possible.
TIP14. It should pass toothpick test.
TIP15. Transfer on a wire rack immediately.
TIP16. De mould it after only 10 minutes to avoid sogginess.
TIP17.Cover it with kitchen towel & let it cool completely before slicing.
TIP18. Use everything chilled including cream and even bowl.
TIP 19.Use bread knife for slicing it, if possible.
TIP20. Use sugar syrup before compote layer for extra sweetness.
#RealityKitchen #SujataTaneja #balckforestpastry #cookwithrealitykitchen
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3 سال پیش
در تاریخ 1400/08/14 منتشر شده
است.
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