Resep Kue Bolu Lembut
Cara Membuat Tiramisu hanya dalam 10 Menit
Resep Karamel Puding Susu – Panna Cotta
Video Tutorial: Resep Kue Ulang Tahun
[row][/row] RESEP KUE ULANG TAHUN DENGAN MATCHA CREAM CHEESE FROSTING DAN EDIBLE FRESH FLOWER YANG BISA DI MAKAN
Ini adalah resep Kue Ulang Tahun yang enak dan cantik. Chocolate Devil’s Food Cake dengan cream cheese keju Matcha Frostings and bunga – bunga cantik yang bisa di makan. Kue ini saya buat untuk ulang tahun suami saya. Saya ingin membuat sesuatu yang ceria dan cantil untuk di lihat dan juga harus yang enak! Kue makanan Chocolate devil ini, rasanya tidak seperti namanya, tapi rasanya sangat surgawi. Lembut, enak dan rasa manis kue tidak terlalu terlalu kuat terutama saat menggigit cream cheese matcha dan pistachio yang renyah. Uh! Yuk, simak bahan – bahan yang di perlukan
Resep Kue Ulang Tahun ini adalah resep yang sangat sederhana, gampang dan sangat enak! Chocolate Devil’s Food Cake ini sangat popular sekali digemari. Yuk, simak bahan-bahannya dan video di bawah ini!
Bahan-bahan untuk Chocolate Devil’s Cake:
– 230 gr of unsalted butter (SR)
– 400 gr of granulated sugar (SR)
– 3 lbutir telur besar
– 1 sdt Vanilla Extract
– 80 ml susu cair
– 1 sdm kopi hitam
– 270 gr tepung terigu
– 90 gr bubuk cocoa
– 1 sdt garam
– 1 sdt baking powder
– 2 sdt baking soda
Bahan-bahan untuk Matcha cream cheese Frosting:
– 100 gr unsalted butter (SR)
– 200 gr cream cheese (SR)
– 375 gr gula icing
– 2 sdm matcha bubuk
– 1 sdm susu cair
Bahan-bahan untuk Dekorsi Kue
– 3-4 sdm matcha bubuk
– 100 gr kacang pistachio
– Bunga Ungu: Gompherna, Cosmos & Lantana
– Bunga Kuning: Marigold, Nasturtium & Cosmos
*SR: Suhu Ruangan
Yuk, kita lihat Resep Pisang Bolu yang super duper lembut!
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Chocolate Devil’s Food Cake with Matcha Cream cheese Frostings and Edible Flowers. This was a birthday cake made for my hubby. I wanted to make something that is vibrant, cheerful and yet beautiful to look at and has to tasted good! This Chocolate devil’s food cake, it doesn’t taste like the name, but it taste heavenly. It is rich, decadent, soft & moist. The sweetness of the cake is not too over powering especially when you bite in with the matcha cream cheese frosting and that crunchy pistachio. Uh! what more do you want when everything you need is right here! Let’s cut to the case and go straight right into the ingredients:
Ingredients for Chocolate Devil’s Cake:
– 1 cup / 230 gr of unsalted butter (RT)
– 2 cups/ 400 gr of granulated sugar (RT)
– 3 large eggs (RT)
– 1 tsp Vanilla Extract
– 80 ml/ 1/3 cup of whole milk
– 1 tbs of black coffee
– 2 1/4 cups/ 270 gr of all purpose flour
– 3/4 cups / 90 gr of cocoa powder
– 1 tsp salt
– 1 tsp baking powder
– 2 tsp baking soda
– 1 cup / 230 gr of unsalted butter (RT)
– 2 cups/ 400 gr of granulated sugar (RT)
– 3 large eggs (RT)
– 1 tsp Vanilla Extract
– 80 ml/ 1/3 cup of whole milk
– 1 tbs of black coffee
– 2 1/4 cups/ 270 gr of all purpose flour
– 3/4 cups / 90 gr of cocoa powder
– 1 tsp salt
– 1 tsp baking powder
– 2 tsp baking soda
Ingredients for Matcha cream cheese Frosting:
– 1/2 cup / 100 gr. of unsalted butter (RT)
– 1 cup / 200 gr. of cream cheese (RT)
– 3 cups / 375 gr. of icing sugar
– 2 tbs of matcha powder
– 1 tbs whole milk
– 1/2 cup / 100 gr. of unsalted butter (RT)
– 1 cup / 200 gr. of cream cheese (RT)
– 3 cups / 375 gr. of icing sugar
– 2 tbs of matcha powder
– 1 tbs whole milk
Ingredients for Cake Decorations
– 3-4 tbs of matcha powder
– 100 gr of pistachio
– Purple Edible flowers: Gompherna, Cosmos & Lantana
– Yellow Edible flowers: Marigold, Nasturtium & Cosmos*RT: Room Temperature
– 3-4 tbs of matcha powder
– 100 gr of pistachio
– Purple Edible flowers: Gompherna, Cosmos & Lantana
– Yellow Edible flowers: Marigold, Nasturtium & Cosmos*RT: Room Temperature
Soft, Light, Cotton Japanese Cheesecake Recipe
Soft Japanese Cheesecake. This Japanese cheesecake is cotton soft, light, pillowy and taste wonderfully good.
The ingredients that you need are:
– 230 gr of cream cheese
– 1/4 cup of unsalted butter
– 1/4 cup of sugar
– 1/4 cup of all purpose flour
– 2 tbs of cornstarch
– 1 tbs of lemon juice
– 1/2 cup of whole milk
– 6 large eggs
(Make sure that the cream cheese, butter, and the eggs are room temperature)
Instructions:
1. In a large bowl, separate the egg yolks and the egg whites. Beat the egg white on a low speed for about 30 seconds until it becomes foamy. Once the egg whites has become foamy, add in the sugar gradually and increase the mixer speed to medium low and continue beating until it reaches stiff peaks.
2. In a separate bowl, add in the cream cheese, milk and butter. Mix this on a low speed until the texture has become creamy and smooth. This will take about approximately 2-3 minutes. And then add in the lemon juice, corn starch and flour. Combine and mix until everything are incorporated. After that, add the 6 egg yolk and mix for another minute. Make sure that you don’t over mix the egg yolk.
3. For silky and smooth texture cheesecake, you need to strain the batter. Trust me, you don’t want to skip this step. And then you want to gently fold 1/3 of the egg whites into the batter until mostly incorporated and then pour the batter into the egg whites mixture, fold gently until everything are combined.
Preparation:
Prepare a 20 cm springform pan and a heavy duty aluminum foil.
(The difference between the regular and heavy-duty one is that the regular foil is thinner and it doesn’t stand in high heat.) So your really wanna make sure to get the heavy duty aluminium foil.
1. Pull out about 2 of 18 inch foil, place it on top of the bottom of the pan making a cross section in the center of the tin. And then you want to sealed the edges making it tight so that the water doesn’t seep in.
2. Place the round tin on top of the foil and lock the pan and then you wanna wrap the bottom by lifting the edges of the foil around the outside of the pan.
3. Butter the side and the bottom of the pan and line with parchment paper. And then gently pour the batter mixture into the pan and tap a few times to let the air out.
4. Fill the roasting pan with about 1 inch of hot water. Place the cheesecake pan on top of the roasting pan that has been filled with water And bake for 80 minutes in 315 Fahrenheit.
5. Remove the pan from the water bath, unwrap the foil and transfer your Japanese cheesecake to a cooling rack, slice, DONE & SERVE!
PRO TIPS:
After 80 minutes, turn off your oven and crack the door open slightly and leave the cheesecake in the oven for 1 hour for it to cool down. This is to prevent your Japanese cheesecake to crack.
Check out our Delicious Chocolate Cake Recipe!
⭐️⭐️Share this recipe ⭐️⭐️
https://www.youtube.com/watch?v=-ypDtULLfmE
⭐️⭐️ Subscribe here ⭐️⭐️
http://bit.ly/MrsCulinaryYoutube
Moist Banana Bread Recipe
The secret to moist banana bread. This White Chocolate Banana Bread Recipe is so easy that you can make it at home.
The Secret to soft, moist, and mouth watering banana bread lies in 2 things. I’m sure that almost everyone has their “go-to” banana bread recipe, well we do too. We’ve tried so many different recipes and this one is now our “go-to” recipes. This banana bread is moist, tender, soft and sweet. Not only that, but adding Raisin & white chocolate is a whole another level. So, after several round of attempts, here’s how ours came together. Watch, and let us know what you think!
2 Main Secret are:
- Overripe banana. Yes, the banana needs to be overly ripe. How do you know that it’s over ripe? It will have lots of brown spots, and the consistency is until almost mushy, but not too mushy.. so why is it good? Because First, they are easier to mash. They incorporate better and more smooth into the batter. They’re also sweeter so more starch has converted to sugar and the best part is, they’re more aromatic.
- Vegetable Oil. Most people would only use butter in the banana bread, but when I tested 2 different recipes, one is with butter and the other is with vegetable oil, the one with vegetable oil is always the crowd’s favorite. It’s a miracle that the bread had caramelized all the way through the loaf (very rare, because many banana bread are sometimes darker on bottom than the top or vice versa).
Here’s another Recipe that you might Enjoy. Our Chocolate Cake Recipe!
⭐️⭐️Share this recipe ⭐️⭐️
https://www.youtube.com/watch?v=Dn39LSt9gg4
⭐️⭐️ Subscribe here ⭐️⭐️
Resep Kue Ulang Tahun yang Enak dan Cantik
[row][/row] RESEP KUE ULANG TAHUN DENGAN MATCHA CREAM CHEESE FROSTING DAN EDIBLE FRESH FLOWER YANG BISA DI MAKAN
Ini adalah resep Kue Ulang Tahun yang enak dan cantik. Chocolate Devil’s Food Cake dengan cream cheese keju Matcha Frostings and bunga – bunga cantik yang bisa di makan. Kue ini saya buat untuk ulang tahun suami saya. Saya ingin membuat sesuatu yang ceria dan cantil untuk di lihat dan juga harus yang enak! Kue makanan Chocolate devil ini, rasanya tidak seperti namanya, tapi rasanya sangat surgawi. Lembut, enak dan rasa manis kue tidak terlalu terlalu kuat terutama saat menggigit cream cheese matcha dan pistachio yang renyah. Uh! Yuk, simak bahan – bahan yang di perlukan
Resep Kue Ulang Tahun ini adalah resep yang sangat sederhana, gampang dan sangat enak! Chocolate Devil’s Food Cake ini sangat popular sekali digemari. Yuk, simak bahan-bahannya dan video di bawah ini!
Bahan-bahan untuk Chocolate Devil’s Cake:
– 230 gr of unsalted butter (SR)
– 400 gr of granulated sugar (SR)
– 3 lbutir telur besar
– 1 sdt Vanilla Extract
– 80 ml susu cair
– 1 sdm kopi hitam
– 270 gr tepung terigu
– 90 gr bubuk cocoa
– 1 sdt garam
– 1 sdt baking powder
– 2 sdt baking soda
Bahan-bahan untuk Matcha cream cheese Frosting:
– 100 gr unsalted butter (SR)
– 200 gr cream cheese (SR)
– 375 gr gula icing
– 2 sdm matcha bubuk
– 1 sdm susu cair
Bahan-bahan untuk Dekorsi Kue
– 3-4 sdm matcha bubuk
– 100 gr kacang pistachio
– Bunga Ungu: Gompherna, Cosmos & Lantana
– Bunga Kuning: Marigold, Nasturtium & Cosmos
*SR: Suhu Ruangan
Ini dia video Resep Kue Ulang Tahun yang enak dan cantik:
========================================================================
Chocolate Devil’s Food Cake with Matcha Cream cheese Frostings and Edible Flowers. This was a birthday cake made for my hubby. I wanted to make something that is vibrant, cheerful and yet beautiful to look at and has to tasted good! This Chocolate devil’s food cake, it doesn’t taste like the name, but it taste heavenly. It is rich, decadent, soft & moist. The sweetness of the cake is not too over powering especially when you bite in with the matcha cream cheese frosting and that crunchy pistachio. Uh! what more do you want when everything you need is right here! Let’s cut to the case and go straight right into the ingredients:
Ingredients for Chocolate Devil’s Cake:
– 1 cup / 230 gr of unsalted butter (RT)
– 2 cups/ 400 gr of granulated sugar (RT)
– 3 large eggs (RT)
– 1 tsp Vanilla Extract
– 80 ml/ 1/3 cup of whole milk
– 1 tbs of black coffee
– 2 1/4 cups/ 270 gr of all purpose flour
– 3/4 cups / 90 gr of cocoa powder
– 1 tsp salt
– 1 tsp baking powder
– 2 tsp baking soda
– 1 cup / 230 gr of unsalted butter (RT)
– 2 cups/ 400 gr of granulated sugar (RT)
– 3 large eggs (RT)
– 1 tsp Vanilla Extract
– 80 ml/ 1/3 cup of whole milk
– 1 tbs of black coffee
– 2 1/4 cups/ 270 gr of all purpose flour
– 3/4 cups / 90 gr of cocoa powder
– 1 tsp salt
– 1 tsp baking powder
– 2 tsp baking soda
Ingredients for Matcha cream cheese Frosting:
– 1/2 cup / 100 gr. of unsalted butter (RT)
– 1 cup / 200 gr. of cream cheese (RT)
– 3 cups / 375 gr. of icing sugar
– 2 tbs of matcha powder
– 1 tbs whole milk
– 1/2 cup / 100 gr. of unsalted butter (RT)
– 1 cup / 200 gr. of cream cheese (RT)
– 3 cups / 375 gr. of icing sugar
– 2 tbs of matcha powder
– 1 tbs whole milk
Ingredients for Cake Decorations
– 3-4 tbs of matcha powder
– 100 gr of pistachio
– Purple Edible flowers: Gompherna, Cosmos & Lantana
– Yellow Edible flowers: Marigold, Nasturtium & Cosmos*RT: Room Temperature
– 3-4 tbs of matcha powder
– 100 gr of pistachio
– Purple Edible flowers: Gompherna, Cosmos & Lantana
– Yellow Edible flowers: Marigold, Nasturtium & Cosmos*RT: Room Temperature
Mrs. Culinary 