컵 계량 / 상큼하고 달콤한 레몬 케이크는 어떠세요? / 레몬 케이크의 황금 비율 / Fresh and Sweet Lemon Cake
508.9 هزار بار بازدید -
3 سال پیش
-
Hello.I'm Boone Bake.Do you like
Hello.
I'm Boone Bake.
Do you like lemons~?
I made a cake with lemon, “the pronoun of freshness,” that makes my mouth salivate just thinking about it.
Although many people really like this fruit, some people are reluctant to try lemon cake because of its strong acidity.
So, if you want to make lemon cake that everyone likes, you must make a sweet cream layer.
I made a delicious and soft white chocolate mousse in a very easy way.
Check out the video on how to do that.
And at the end, I decorated the top with Italian meringue.
If you think the method is cumbersome, you can substitute it with whipped cream.
My family likes meringue cookies, so we make enough Italian meringue and bake the remaining meringue cookies to eat.
Bake the remaining meringue after decoration as cookies and enjoy.
[Bake at 95C for about 90 minutes.]
fresh and sweet
Lemon Cake!!!
How to make~!
Check Point!
Well then...
Let's start~
#ASMR #lemoncake #chocolatemoussecake
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
One egg (without shell) 53g
Heavy Cream (35% milk fat)
(Chocolate is minced, flour is before sieving)
♥ Cake finished size
[ 18cm * 4cm (height) ]
● Lemon Biscuit Joconde
( Mold 21cm )
1 egg
25g sugar powder ( 3 Tbsp )
33g Almond Powder ( 4 Tbsp )
15 g cake flour ( 2 Tbsp)
3 g lemon zest (1/2)
1 egg white
20g sugar ( 1Tbsp + 2 tsp )
7g unsalted butter ( 1/2 Tbsp )
● White Chocolate Mousse Cream
40g milk ( 2 Tbsp + 2 tsp )
8 g sugar ( 2 tsp )
90g white chocolate ( 1/2 cup +1 Tbsp )
5ml vanilla extract ( 1 tsp )
4g powdered gelatin (1/2Tbsp)
20 g water ( 1 Tbsp + 1 tsp )
200g heavy cream ( 3/4 cup + 1 Tbsp )
♥ Lemon compote
1 lemon pulp (170g with peel)
30g lemon juice ( 2 Tbsp )
20 g water ( 1 Tbsp + 1 tsp )
80g sugar ( 1/3 cup + 1 Tbsp )
7 g cornstarch ( 1 Tbsp )
8 g powdered gelatin ( 1 Tbsp )
40 g water ( 2 Tbsp + 2 tsp )
3 g lemon zest (1/2)
♥ Lemon Jelly
75g water ( 1/4 cup + 1 Tbsp )
15 g sugar ( 1 Tbsp )
Lemon peel (remaining after removing the pulp)
3 g powdered gelatin ( 1 tsp )
15g water ( 1Tbsp )
Lemon juice 5g (1 tsp)
food coloring
♥ Italian meringue
(It can be substituted with 100g of heavy cream + 10g of sugar)
34g egg whites ( 1 )
10 g sugar (2 tsp + 1/2 tsp)
6g lemon juice ( 1 tsp)
60g sugar (1/4 cup + 2 tsp)
17g water ( 1 Tbsp + 1/2 tsp )
* There are more details in the video.
Subscribe! Please click! I would be very grateful if you could also set an alarm~.
Your subscription! And likes~♥ is a great strength to me...
How are you?
Did you have a special baking?
I have included the process and explanation as much as possible in the video.
**BGM--
🎵Music provided by President Begeum
🎵Track: You and me, morning - [브금대통령] (뉴에이지/따뜻한/Piano) 너와 나, 아침/You...
Thank you for watching~~
● Go to Boon Bake Instagram
Instagram: boone_bake
I'm Boone Bake.
Do you like lemons~?
I made a cake with lemon, “the pronoun of freshness,” that makes my mouth salivate just thinking about it.
Although many people really like this fruit, some people are reluctant to try lemon cake because of its strong acidity.
So, if you want to make lemon cake that everyone likes, you must make a sweet cream layer.
I made a delicious and soft white chocolate mousse in a very easy way.
Check out the video on how to do that.
And at the end, I decorated the top with Italian meringue.
If you think the method is cumbersome, you can substitute it with whipped cream.
My family likes meringue cookies, so we make enough Italian meringue and bake the remaining meringue cookies to eat.
Bake the remaining meringue after decoration as cookies and enjoy.
[Bake at 95C for about 90 minutes.]
fresh and sweet
Lemon Cake!!!
How to make~!
Check Point!
Well then...
Let's start~
#ASMR #lemoncake #chocolatemoussecake
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
One egg (without shell) 53g
Heavy Cream (35% milk fat)
(Chocolate is minced, flour is before sieving)
♥ Cake finished size
[ 18cm * 4cm (height) ]
● Lemon Biscuit Joconde
( Mold 21cm )
1 egg
25g sugar powder ( 3 Tbsp )
33g Almond Powder ( 4 Tbsp )
15 g cake flour ( 2 Tbsp)
3 g lemon zest (1/2)
1 egg white
20g sugar ( 1Tbsp + 2 tsp )
7g unsalted butter ( 1/2 Tbsp )
● White Chocolate Mousse Cream
40g milk ( 2 Tbsp + 2 tsp )
8 g sugar ( 2 tsp )
90g white chocolate ( 1/2 cup +1 Tbsp )
5ml vanilla extract ( 1 tsp )
4g powdered gelatin (1/2Tbsp)
20 g water ( 1 Tbsp + 1 tsp )
200g heavy cream ( 3/4 cup + 1 Tbsp )
♥ Lemon compote
1 lemon pulp (170g with peel)
30g lemon juice ( 2 Tbsp )
20 g water ( 1 Tbsp + 1 tsp )
80g sugar ( 1/3 cup + 1 Tbsp )
7 g cornstarch ( 1 Tbsp )
8 g powdered gelatin ( 1 Tbsp )
40 g water ( 2 Tbsp + 2 tsp )
3 g lemon zest (1/2)
♥ Lemon Jelly
75g water ( 1/4 cup + 1 Tbsp )
15 g sugar ( 1 Tbsp )
Lemon peel (remaining after removing the pulp)
3 g powdered gelatin ( 1 tsp )
15g water ( 1Tbsp )
Lemon juice 5g (1 tsp)
food coloring
♥ Italian meringue
(It can be substituted with 100g of heavy cream + 10g of sugar)
34g egg whites ( 1 )
10 g sugar (2 tsp + 1/2 tsp)
6g lemon juice ( 1 tsp)
60g sugar (1/4 cup + 2 tsp)
17g water ( 1 Tbsp + 1/2 tsp )
* There are more details in the video.
Subscribe! Please click! I would be very grateful if you could also set an alarm~.
Your subscription! And likes~♥ is a great strength to me...
How are you?
Did you have a special baking?
I have included the process and explanation as much as possible in the video.
**BGM--
🎵Music provided by President Begeum
🎵Track: You and me, morning - [브금대통령] (뉴에이지/따뜻한/Piano) 너와 나, 아침/You...
Thank you for watching~~
● Go to Boon Bake Instagram
Instagram: boone_bake
3 سال پیش
در تاریخ 1400/06/03 منتشر شده
است.
508,977
بـار بازدید شده