(누적 조회수 500만뷰) 아름답고 다양한 컵케이크 모음 / A collection of Beautiful and Special Cupcakes / 초코 컵케이크 / 바닐라 쿠키컵

hello. I'm BooneBake. 🤗 Today I will make a mini cake with strawberries and chocolate. Strawberries are everyone's favorite fruit in our family. I think strawberries are a fruit that looks and tastes really nice. I'm going to make compote with strawberries. You can make it with frozen strawberries as much as you like. Leave it for about 30 minutes. It's easy to make because it won't burn if you keep it in this state. Please boil it. Add lemon juice. It can be substituted with cherry liqueur or raspberry liqueur. Otherwise, you can omit it. If you don't have strawberry compote, you can substitute strawberry jam. Just reduce the strawberry jam amount. Please cool it down. Chocolate biscuits. Prepare by melting the butter in advance. It can be replaced with sugar in equal amounts. Whip until it becomes ivory color. It is 100% ground almonds. Make meringue with egg whites. Please add sugar in three portions. Whip at low speed for 2-3 minutes. Divide the meringue and mix. Butter temperature: 55C [131F] Don't forget to add the butter. It's an ingredient I sometimes forget and don't add.😅😆 Bake at 165C for 10 minutes. [330F] Cut it according to the shape of the cup. The cup I used is 185ml. The upper diameter is 7cm and the lower diameter is 4.8cm. Height: 6cm. You can make about 4 to 5 pieces. Please cut with a little bit of leeway. Insert it by pushing it in. 4cm cutter (diameter) Cover with kitchen wrap to prevent it from drying out. I'll make strawberry cheese mousse cream. Compote use temperature: 30 C ~35C (86F~95F) 2-3 hours in the refrigerator. Dig a hole for the handle. Ta-da! Decorate with fruit and mini macaroons. A chocolate cake that you can eat the whole cup! Shall we taste it? Because it is a cake, it can be cut with a spoon. Subscriptions and likes are of great help to me. Thank you for watching. hello. I'm BooneBake. Today I will make a pretty cookie cup tart. Today we will make the tart dough using the "sucrée" method. This dough has a slightly firmer texture than "sablé" or "brise". So, it has to maintain this shape to fit the design. Whip the butter left at room temperature. Please add powdered sugar. Mix well. Use eggs that have been left at room temperature for about an hour. If you use cold eggs, the cream will separate. Mix until it becomes a smooth cream. Divide the flour into two parts and mix. Ah~! Don't tilt... Mix as if dividing into 11 characters. Mix until there is no more flour. 1 hour in the refrigerator. First, make the patissière cream. It can be replaced with vanilla extract. Boil until it thickens. Transfer to another bowl and cool quickly. Store refrigerated until use. dough in the refrigerator Roll out and spread to 3mm thickness. Please divide it into 8 equal parts. Raise it above the mold. Layer the dough little by little. Make sure there are no gaps. Press firmly so that the seam line is not visible. Wrap it in aluminum foil. 1 hour in the freezer.. Lay out the paper and fill the pressing stones. Bake at 170C (338F) for 15 minutes. Bake at 160C (320F) for 8~10 minutes. After cooling, remove the mold. We're going to make a handle. Cut it according to the curve of the cup. Bake at 160C (320F) for 10 minutes. Please refine the shape of the cup. It is better to use a sieve. Apply a thin layer of chocolate. I mixed white and milk chocolate. It would be convenient to use compound chocolate. At the end, there is a video of enjoying the cookie cup properly. Please watch until the end. 🙏 Fill it with your favorite fruit. Macaron first~~😋 Oh~! it's good. 😋 Pour coffee or milk into the empty cup. Subscriptions and likes are of great help to me. Oh my~! 😄😁 Thank you for watching. hello. I'm BooneBake. Today I’m going to make a really special tiramisu. It's really delicious. You too, try making it. I traveled to Italy a few years ago. I got to eat very delicious tiramisu during my trip. Today, let’s make something that tastes like that memory. Coffee and chocolate are a fantastic combination, but... I added two more special ingredients there. And I'll finish it by putting it in a special bowl. First, we'll melt the chocolate and make an edible cup. No special mold is needed. Any 190ml paper cup will do. The capacity of the paper cup is not important either. Pour in the well-melted compound chocolate. If you use compound chocolate, you don't need to temper it. The newly purchased compound chocolate tastes good. Drop any extra chocolate. Completely remove the chocolate from the bottom. This is a very important point. Heat the chocolate occasionally to prevent it from hardening. I coated the chocolate three times. There was also one with two chocolate coatings. I'll show you the results a little later. And please look forward to today’s Korean word. 😊 1 hour in the refrigerator. I'm going to make a handle. I used this mold... You can also make it by drawing it with chocolate. It’s okay if you don’t make a handle. 1 hour in the refrigerator. The first point of this tiramisu is the syrup. I used Illy instant coffee, which has acidity. Dissolve the coffee and sugar. Today’s point~! Amaretto liqueur~~!! It will enhance the taste of tiramisu. Almond extract can also be substituted. Please refer to the description box for detailed explanation. Please cool it down. Make mini Savoiardi. But you can also buy it from the market. Whip until the color becomes ivory. Make meringue with egg whites. Add the sugar in two parts. Mix as if cutting into 11 characters. The top and bottom diameters of the cup are different. So the size of Savoiardi is also different. Spray the sugar twice. Bake at 170C (340F) for 10 minutes. It's round and cute. Add milk and rum and boil lightly. Second point~! Add lemon to sugar to maximize the lemon flavor. The fragrant scent of this lemon will make tiramisu really delicious. Corn starch can be replaced with cake flour. After putting it back on fire... Please complete the patissière cream. Store in the refrigerator. I'll separate the chocolate cups. Press the bottom of the cup. It’s like magic, right? 😄 Once again... Please put just a little bit of chocolate on it. If a lot is buried, it takes a long time to harden. Let’s finish the tiramisu cream. Use cold mascarpone. "Pastry cream" made in advance. The whipped cream was whipped to 60% volume. Now, shall we complete it? Round Savoiardi~! Awesome chocolate cup~! The key to tiramisu! Coffee syrup~! I'm already looking forward to it. Today’s Korean is “Delicious~!” I think it will be. Plunge into syrup! 3~4 hours in the refrigerator. Shall we taste it? Wow~! It’s so delicious~! 😋 Today's Korean word... "It's so delicious." There is a cookie video at the end. 😆 😅🤣😆 This is what happens when you coat it with a thin layer of chocolate. Subscriptions and likes are of great help to me. Thank you for watching. hello. I'm BooneBake. Today I made a special shaped cake. You've made several versions of cup-shaped cakes, right? I'll make a chocolate sponge cake. Make the chocolate mixture. Dissolve it in warm water. Chocolate mixture temperature: 55C (131F) Place it on warm water. cold egg whites Add the sugar in three parts. Divide the meringue and add it. 25 minutes at 165C. (329F) Please cool it down. Cut into 1.5cm thick pieces. Soaked gelatin. Please melt it. I need the handle part. 4-5 hours in the refrigerator. If you have a round bowl at home, you can use it. I put chocolate on it twice. 30 minutes in the refrigerator. Dark chocolate coffee mousse. Make the anglaise sauce. Boil lightly. 78C~82C (172F~180F) There is no need to organize it perfectly. Please cut it carefully. A tense moment~! Pour the chocolate in between. 1 hour in the refrigerator! Remaining mousse cream. Add food coloring to create a darker color. 30 minutes in the refrigerator. It is fragile so please handle it carefully. Coffee cup handle complete! Heat the bottom of the cup and then melt it. The bottom of the cake needs to be flat. Melt the end of the handle in a hot bowl. Heat a knife and cut a groove in the coffee cup. Ta-da! Did you enjoy today’s video? Soft and rich chocolate coffee cake~! Subscriptions and likes are of great help to me. Thank you for watching.

Channel: Boone Bake분 베이크

Views: 268,097

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Id: kGhNd-a1nCM

Length: 51min 11sec (3071 seconds)

Published: Sun Oct 29 2023