Смотреть фильмы онлайн

Red velvet and vanilla cake flavor

   
- HD качество

Subscribe for more . .RED VELVET CAKE . INGREDIENTS Dry: 2⅔ cups plain cake flour (see recipe for more info & sub) 2 tbsp (10g) cocoa powder (unsweetened) 1 tsp (5g) baking soda / bi-carb soda Pinch of salt Wet: 1 stick / 113g unsalted butter, room temperature 1½ cups / 300g caster / superfine white sugar 2 eggs, at room temperature 1 cup vegetable oil 1 tsp white vinegar 2 tsp vanilla extract 1 cup buttermilk, at room temperature 2½ tbsp red food colouring liquid (not gel) Frosting: 14oz / 400g Philadelphia Cream Cheese 1 stick / 113g unsalted butter, at room temperature 1½ tsp vanilla extract 4 cups soft icing sugar / confectioner's sugar, sifted . DIRECTIONS 1. Preheat oven to 180C/350F. Butter 2 x 21cm / 8" round cake pans and dust with cocoa powder. 2. Sift the Dry Ingredients and whisk in a bowl. 3. Beat butter and sugar until smooth and creamy. Add eggs, beat until incorporated. 4. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined – may look curdled, that’s ok. 5. Add Dry Ingredients. Beat until just combined. 6. Divide batter between cake pans. Bake for 25 – 30 min, or until a toothpick comes out clean. Rest for 10 min then turn out onto a cooling rack. 7. Frosting: Beat together cream cheese, butter and vanilla for 3 min. Add icing sugar and beat for 2 min or until frosting is light and fluffy to your taste. 8. Frost Cake: Cut the top off the cake to make it level. Spread one cake with 1½ cups of frosting. Top with the other cake. Spread top and sides with remaining frosting. . . . . . .This is my everyday vanilla cake. Made with pantry staples, it’s got a tender crumb and it’s nice and moist. The step that makes ALL THE DIFFERENCE is beating the flour with the butter. Plus, it keeps well for 3 days - most basic sponge cakes made without using ingredients like buttermilk or sour cream to add extra moistness are dry the next day. This one will not! . This is based on a master Cooks’ Illustrated recipe, they did all the hard work. 😊 Enjoy! N x ❤️ . Vanilla Sponge Cake | Serves 12 . INGREDIENTS 225 g / 2 sticks soft unsalted butter, cut into 8 pieces Wet: 4 large eggs, at room temp 1⁄2 cup / 125 ml milk, room temp 2 tsp vanilla extract Dry: 1 3/4 cups / 265g (7oz) all purpose flour 1/4 cup cornflour / cornstarch 2 tsp baking powder 1 1/2 cups / 330g caster sugar / superfine sugar 3/4 tsp salt Strawberries & Cream: 2 1/2 cups / 625 ml whipping cream 2 tbsp white sugar 1 tsp vanilla extract 400 g/ 14 oz strawberries, halved . DIRECTIONS 1. Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Put rack in middle of oven. 2. Butter 2 x 20cm / 8" cake pans & line base with baking paper. 3. Place Wet ingredients in a bowl, whisk. 4. Place Dry ingredients in a bowl, use a handheld beater on speed 1 (slowest) to quickly whisk. 5. Add 1/3 of the butter, beat on lowest speed until incorporated, increase speed to 5 and whisk for 10 seconds. Add another 1/3 of the butter then repeat, then add remaining butter and repeat. Should look like wet sand. 6. Add half Wet mixture, beat until incorporated. Add remaining wet mixture, beat on medium speed until almost smooth. 7. Divide between cake pans, smooth surface, bake for 25 min. Cool on cooling rack for at least 15 min, remove cakes from pans. 8. DECORATING: Beat cream, vanilla and sugar until stiff peaks form. Cut each cake so they are flat. Slather cream on top of one cake, cover with strawberries. Top with other cake, cover with cream and pipe patterns on top as desired. . .

Вы посмотрели онлайн видео по фразе Red velvet and vanilla cake flavor. Если онлайн видео Red velvet and vanilla cake flavor Вам понравилось и Вы остались довольны, можете оставить комментарий ниже...

Мир в онлайне