The best CHOCOLATE PIE | Rich Decadent and Irresistible!
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- Опубликовано: 28 сен 2024
- Official Belmerlion Website ➤ www.belmerlion...
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RUclips channel ➤ / @michaellim
Ingredients:
100g Unsalted Butter
1g Salt
65g Icing Sugar
1 Egg Yolk
1/2 tsp. Vanilla Essence
170g All Purpose Flour
130g Dark Chocolate (73%)
130g Butter
105g Eggs
75g Sugar
37g All Purpose Flour
Pan size 16cm
Here's a chart that includes measurements for both commonly used "dry and liquid" baking ingredients, with their measurements in grams, cups, and ounces.
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OMG that looks so amazing!! When you poured the chocolate batter into the crust.... I could not get over how perfect and glossy that looked. You are a true artist in the kitchen!!!❤❤❤ Thank you for making these videos. 😊
Hi friend so delicious yummy yummy amazing awesome video thanks for sharing 👍👍👈👈👌👌😋
Absolutely fascinating and tempting. Will make it at the next chance!
Thanks for sharing, Chef Michael!
Wow I can't wait to try it! Looks amazing but as always following your recepies, surely tastes even better.
Thanks Michael for sharing
Can't help it but to like what your magical hands do❤🦋 God Bless these Hands🙏
That looks so delicious Michael. Thank you ❤
Ciao complimenti per la ricetta!
Il metodo che hai utilizzato per fare il bordo è veramente strepitoso😊
❤👍🏼👏🏼🍰🍰💖💖💖🇮🇪
Now that is a thing of beauty!
Sensational video.
Look beautiful and yum!
Thanks for sharing, Mr.Lim
Selalu menunggu tayang video kamu
This delicious pie is highly recommended and under arrest, in need of giving it a serious try😮.
Good luck Michael with your next video ☘️🌻🍀
Thanks for this wonderful recipe.👏🍀👏🍀
Great chocolate tart , beyond the distribution ❤ thx 🙏🏼
This looks amazing! Thanks for the vlog.
Thanks alot chef. Greatings from Kenya.
Wow! Fabulous!
Very good recipe. I would certainly make this.
Quite Innovative 🎉
You have easy bomb recipes thanks alot
Sehr schön und Dankeschön ❤
Buenos días Michael, maravillosa receta e inigualable, aunque tarde y muchas gracias. Saludos.
Hi Michael… looks absolutely delish 😋😍.
I often see recipe for the crust pie using cold butter, but yours using soften butter. Can you please explain the difference on the result or taste of the crust pie?
By the way… thanks for the brilliant idea using cake pan and small cup to mold the crust👍🏻😄
Stay healthy Micheal… GBU🙏🏻
When you cream softened butter with sugar, it creates a mixture that is better integrated, leading to a more cookie-like, crumbly, and tender crust. This is often more desirable in tarts and certain types of pies that benefit from a sweeter, more cohesive crust.
Softened butter mixes more easily with the other ingredients, making it simpler to form a dough. This is especially beneficial if you’re looking to create a more homogenous dough without flakes.
When making crust with cold butter, especially using hands, the butter will start to soften due to the warmth of your hands. Even though the butter warms up a bit as you work with it, starting with cold butter allows for more control over the process.
The goal when using hands to rub cold butter into flour is to work relatively quickly and avoid overworking the dough. The longer you work the dough, the warmer the butter becomes, and you risk losing those small pockets of fat that create a flaky texture.
After forming the dough, many recipes recommend chilling it in the refrigerator before rolling it out. This solidifies the butter again, relaxes the gluten, and makes it easier to roll without sticking. The chilling also helps to retain the desired texture during baking.
Some bakers use tools like pastry blenders, food processors, or two knives to cut the butter into the flour to reduce direct hand contact. These methods can help in keeping the butter colder for longer, preserving those desired pockets of fat.
Cold Butter: Generally used for flaky, or tough pie crusts.
Softened Butter: Generally used for crumbly, cookie-like crusts, such as in sweet tarts or certain types of pies.
The choice between cold and softened butter depends on what texture and flavor you're aiming for in your crust.
Thank you very much for your detail explanation 🙏🏻🙏🏻🙏🏻
You are the best Michael 👍🏻🤗
Du bist numer 1
wonderwork!!! ❤
Otra de las muchas recetas excelentes que has subido Michael ¿eres chef?
Can i change butter for oil in crust? If yes what should the proportion should be 1/1 ?
Thanks a lot from Istanbul⚘️
Wow look amazing n delicious pie I’m going to try thanks for sharing Michael 👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻
🇫🇷 vous travaillez bien
Prima di tutto come stai ? .... Secondo poi , si potrebbe evitare tutto quel burro nel ripieno ? Grazie
Absolutely amazing 😍 will be making it real soon 😊 thank you for such awesome recipes. Btw Can this be made in a 9" tart tin with sides not that high. Do I need to adjust the recipe for it?
Increase the amount of ingredients by 50% of the recipe for pan size 20 - 22cm.
For the Crust:
150g Unsalted Butter
1.5g Salt
95g Icing Sugar
1.5 Egg Yolk
2/3 tsp. Vanilla Essence
255g All Purpose Flour
For the Chocolate Filling:
195g Dark Chocolate (73%)
195g Butter
155g Eggs
110g Sugar
55g All Purpose Flour
Keep an eye at the pie for baking time while baking.
@@michaellim thank you so much
هل لديك طريقة عمل انكلش كيك ؟
God Bless Michael Lim 🙏🍪
God Bless President Trump 🙏🇺🇲
Wow❤❤
Hello, can I substitute all purpose flour with gluten free flour?❤️🔥
Yes, you can substitute all-purpose flour with gluten-free flour in a pie crust, but there are some considerations to keep in mind.
Gluten is the protein in wheat-based flours that gives pie crust its structure. When removing gluten, the crust might not hold together as well. To help with this, consider adding a binder like xanthan gum or guar gum. Many commercial gluten-free flour blends already include these binders, so check the ingredient list. Some gluten-free flours might absorb more liquid than others. You might need to adjust the amount of water or other liquids in your recipe.
Gluten-free pie dough can be more delicate and prone to breaking. Gluten-free flours can sometimes brown more quickly than traditional wheat flour. You might need to adjust the baking time or temperature, or use a pie shield or foil to protect the edges of your crust from burning.
راااائع😍
Se ve bueno pero podrás traducirlo en español
Que delicia Michael 😊 saludos desde el sur de Argentina 🇦🇷👋
You have truly perfect timing, Michael. I will visit some friends soon and I would definitely bring something I made myself.
My only concern is adjusting a bit the measurements because I only have a 20cm pan. Would this be OK according to your expertise? Many thanks!
For the Crust:
135g Unsalted Butter
1.5g Salt
87g Icing Sugar
1.5 Egg Yolk
2/3 tsp. Vanilla Essence
227g All Purpose Flour
For the Chocolate Filling:
175g Dark Chocolate (73%)
175g Butter
140g Eggs
100g Sugar
50g All Purpose Flour
Increase the amount of ingredients by 50% of the recipe for pan size 20cm.
For the Crust:
150g Unsalted Butter
1.5g Salt
95g Icing Sugar
1.5 Egg Yolk
2/3 tsp. Vanilla Essence
255g All Purpose Flour
For the Chocolate Filling:
195g Dark Chocolate (73%)
195g Butter
155g Eggs
110g Sugar
55g All Purpose Flour
@@michaellim thank you so much for replying! Have a great rest of your day!
❤🌷🌷🌷💝😻😍
🙋🇬🇷🙌🎄🕊️
"Promosm" 😓
Im saving this to my playlist. Gotta make this someday.
I like the moulding technique... thanks Michael
Made it for Father's day celebration, and this recipe got a lot of compliments. Thank you for recipe ❤
Happy Teacher’s Day to you. I have learned a lot from you. Thank you so much 😊
Thank you. 😊
ماشاء الله تسلم إديك
عاشت الايادي روعة روعة روعة روعة 👌👌👍👍👏👏😋😋🍎🍇🍒🌹🌹🌹
Смотрю из России..ваша подписчица..лайк..
وصفة رائعة جدا وفي قمة الجمال لكن لا اجد ترجمة بلعربي شكرا جزيلا لحضرتك
Like before I watch, sur it will be delicious 😋🥰
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Your chocolate pie recipe is the❤❤🎉🎉 best
You're professional man
❤❤❤ vos recettes sont un plaisir pour mes yeux merci 😘😘
🎉🎉🎉formidable 🎉🎉🎉
Thanks Michael 😊
WOW! Excelent! Mulțumesc!
This looks damn dewhat size is licious, Michael. Please tell me what size is the pan you're using.
Pan size 16cm.😊
Sehr gut
❤👍
❤🎉
🙏
Excelente receta y explicación, GRACIAS POR COMPARTIR SUS CONOCIMIENTOS 🤗🤗🤗🤗🤗
I m so eager to try out this recipe. May l know what is the height of the pastry that you pressed at the edge of the baking pan please.
Is around 3cm.
@@michaellim thank you very much for your response.
It’s lovely, love this cake so much indeed and needless to say it must be very delicious. Many thanks for Michael chef sharing this video.
After watching I confirm it’s delicious 😋
Pure perfection...the only words this video deserve!
Absolutely fabulous❤