MOCHA CAKE FOR 160 PESOS ONLY

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  • Опубликовано: 16 окт 2024
  • Easy reverl bar recipe
    • Revel Bar
    Paano ang tamang pag costing at pricing
    • Tamang pag costing at ...
    Kutsinta 75 Pesos Puhunan
    • KUTSINTA 75 PESOS PUHU...
    No Baked moist chocolate cupcakes
    • CHOCOLATE CUPCAKES NO ...
    Moist chocolate crinkles
    • CHOCOLATE CRINKLES /NO...
    DRY INGREDIENTS:
    1 CUP ALL PURPOSE FLOUR
    1/2 TSP. BAKING POWDER
    2 TBSP. COFFEE POWDER (YOU CAN REDUCE IT IF YOU WANT)
    1/2 CUP WHITE SUGAR
    In a clean bowl sift all the dry ingredients to avoid lumps and mix well,
    Then set aside.
    WET INGREDIENTS:
    4 EGG YOLK
    1/4 TSP. SALT
    1/4 CUP OIL
    1/2 CUP WATER
    1 TBSP. VANILLA
    -In a separate bowl combine all the wet ingredients and mix well.
    -Add the wet ingredients to dry ingredients. Mix until well combine.
    Set a side the batter mixture.
    MERANGUE: ( Make sure that your bowl is clean and dry)
    4 EGG WHITES
    1/4 TSP. CREAM OF TARTAR
    1/2 CUP WHITE SUGAR
    Beat 4 egg whites until foamy, then add 1/4 tsp. Cream of tartar (you can substitute 1/2tsp vinegar if you don't have cream of tartar)
    -Beat again until reach the soft peaks form, then gradually add the 1/2 cup white sugar.
    Beat again at high speed until reach the stiff peaks form.
    using a spatula gently fold half of the merangue into the batter, (do the cut and fold technique)
    -if its well combine add the remaining merangue and gently fold again.
    transfer it to 8x3 pan with parchment paper and bake for 40 45 minutes at 150°c or 300°F
    MOCHA FROSTING:
    2 TBSP. COFFEE POWDER (YOU CAN REDUCE IT AND ADD 1TBSP. COCOA POWDER)
    1/4 CUP HOT WATER
    1/4 CUP VERY COLD WATER
    200 GRAMS. WHIPPIT BAKERSFIELD
    Dissolve 2 tbsp. Coffee powder to 1/4 hot water and let it cool.
    When the coffee mixture is cold, add the 1/4 cup cold water and mix well ( note I add 1 ice cube to maintain the coldness of the mixture)
    -In a clean bowl beat 200grams of whippit for 2 minutes.
    -after 2 minutes, add 1/4 cup of cold coffee mixture, then beat again at high speed for 2 minutes.
    add the remaining coffee mixture then beat until reach the stable consistency.
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