"Anyone can cook! This is my favorite phrase from the movie 'Ratatouille'. "Anyone can bake!"
[SUB] Hello, this is siZning.
I hope everyone enjoys baking like cooking.
So I make a 'baking' video.
I am so happy that if many people find the charm of baking Through my video and make and enjoy with my family, friends and loved ones.
I will introduce a lot of delicious recipes. :)
- Please Follow my Fanpage
- My Channel(Youtube): siZning
- Thank you so much!
[SUB] Hello, this is siZning.
I hope everyone enjoys baking like cooking.
So I make a 'baking' video.
I am so happy that if many people find the charm of baking Through my video and make and enjoy with my family, friends and loved ones.
I will introduce a lot of delicious recipes. :)
- Please Follow my Fanpage
- My Channel(Youtube): siZning
- Thank you so much!
[SUB] Hello, this is siZning.
I hope everyone enjoys baking like cooking.
So I make a 'baking' video.
I am so happy that if many people find the charm of baking Through my video and make and enjoy with my family, friends and loved ones.
I will introduce a lot of delicious recipes. :)
- Please Follow my Fanpage
- My Channel(Youtube): siZning
- Thank you so much!
Cream cheese sweet potato tapioca breads recipe｜siZning (Sponsorship of Recolte products)
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Hello, this is ‘siZning’.
Today I made a Tapioca bread with cream cheese and sweet potato.
It's a delicious snack with sweet potato and fresh cream cheese in a chewy tapioca bread.
I made it with sweet potato and cream cheese.
Instead of sweet potato or cream cheese, you can make it with various ingredients according to your preference.
Today's 'Cream Cheese & Sweet Potato tapioca Bread' made using a sandwich maker without baking in the oven,
When you eat it after cooling, the sweetness of the sweet potato and the chewiness of the tapioca bread are even bigger, making it even more delicious.
Make it simple and easy today's 'Cream Cheese & Sweet Potato Tapioca bread', Let’s try to make them through with the video.
🔸 storage
After cooling, seal well and store at room temperature for 1-2 days before serving.
It is recommended to bake only as much as possible to eat.
If you want to store for a long time, rather than baked bread
Freeze the dough(unbaked), then thaw and bake it.
🧡 Ingredients (for 5 pieces)
Pinesoft T 82g
Pine Soft 202 11g
15g Bread flour
Parmesan cheese powder 18g
A little salt
30 g egg
35 g of water
22g cooking oil
50g cream cheese
125g sweet potato
Oreo mint chocolate cake recipe｜siZning
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Hello, this is siZning.
Today, I made Oreo Mint Chocolate Cake.
It is an Oreo Mint Chocolate Cake with a soft, moist taste with a cool mint cream and a rich chocolate sheet.
Because there are people who like and don't like this mint chocolate, so if you don't like mint, you can enjoy it as a delicious Oreo chocolate cake if you use the rest of the ingredients except mint essence and food colors.
Have a sweet day today with delicious cakes.
🔸 storage
Keep the cake sealed and eat it within 3-4 days in refrigerator.
Frozen storage is not recommended.
🧡 Materials (15cm diameter size round frame)
🔸 Choco Genoise
75 g cake flour
15g cocoa powder
5 g corn starch
3 eggs
95 g sugar
7 g honey
20 g butter
20 g milk
1t vanilla extract
🔸 Oreo Mint Chocolate Cream (Insert)
250g fresh cream
70 g mascarpone cheese
30 g sugar
20 drops of mint essence
7 drops mint green (food color)
1 drop of flesh tone (food color)
4 Oreos
35g dark chocolate
🔸 Oreo Mint Choco Cream (Icing)
150g fresh cream
40g mascarpone cheese
17 g sugar
12 drops of mint essence
4 drops mint green (food color)
1/2 drop of flesh tone (food color)
2 Oreos
15g dark chocolate
*5 Oreos for Deco
Easy Cranberry Biscuit Scone recipe
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Hello, this is ‘siZning’.
Today is so simple to make one!
That is a biscuit scone that anyone can easily make.
Dough can be kneaded in one bowl,
so don't worry about washing dishes!
This biscuit scone dough
There are two things to keep in mind.
First of all,
there is always something to be careful about when making scone products.
This is to keep the ingredients and dough cool.
If you finish the dough without the butter melted
You can make more crispy and buttery biscuit scones.
And finally, Don’t stir and knead too much this dough.
when you stir too much and knead it a lot,
the dough becomes dense.
Then those biscuit scones dough are baked,
it’s crunchy texture is less and an overall hard texture.
So, add the milk & egg mixture in the bowl
then mix it until you can't see the powder,
Once you've got it together, stop the knead in that state.
Simple and easy to make ‘Cranberry Biscuit Scones,’
It's even more delicious with tea.
Have a good tea time with ‘Cranberry Biscuit Scones,’ :)
🧡 ingredients
Cake flour 220g, Almond Powder 40g, Baking Powder 6g, Egg Yolks 2ea, Milk 90g, Butter 100g, Dried Cranberries 80g, Sugar 45g, Salt 1.5g
Mugwort Castella with soybean-cream recipe
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Hello This is 'siZning'.
It's March in spring.
In the spring, the fragrant ingredients keep thinking and wanting to eat.
I made a soft castella with mugwort, which is in the right season(spring).
I also added a lot of cream made with soybean-powder that goes best with mugwort, so It was finished with a delicious dessert that went so well.
Butter and oil were used to make the castella moist and soft.
The butter is good for using to flavor, but it seems to lack the moistness of the sheet. And the oil is good for using to moistness, but it seems to lack the flavor of the sheet. So I was made by mixing the two ingredients properly and putting them together. That It is well made with a moist & flavor.
When you make a castella today, it seems to be a part of checking the whipped condition carefully while making the whipping of eggs.
Points that make smooth and solid egg foam is the most important. I hope you get it right through the video.
🧡 ingredients
🔸 Mugwort castella batter
Eggs 4ea
Honey 15g
Sugar 110g
Vanilla essence 10-15drops (1t)
Cake flour 100g
Mugwort powder 10g
Butter 20g
Milk 25g
Cooking oil 10g
🔸 Soy bean powder cream
Fresh cream 150g
Sugar 15g
Soy bean powder 18g
🔸 Rosemary optional(deco)
Lamington Cake recipe
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Hello This is 'siZning'.
Today, I made a famous Australian dessert called 'Lamington Cake'.
It is made by
applying deep dark chocolate on a soft Genoise sheet and then covering it with coconut powder.
I made it by adding jam between the sheets to add a sweet taste.
The most important point to note when making Lamington today is
before applying the chocolate coating, the cake sheet is put in the freezer for a while.
When the chocolate sauce is coated on the chilled sheet,
it is hardened as it is applied only to the edges of the cake
without time for the chocolate sauce to be absorbed into the sheet.
When it is half hard,
you can covered with coconut powder right away,
so you can finish it neatly without getting it on your hands or in a bowl.
And as the chocolate sauce hardens quickly, it keeps the hexagonal shape well.
Genoise sheet, jam, and chocolate and coconut powder
I can imagine what it would be taste with these ingredients,
but in fact, it was a delicious dessert more than imagined.
How about enjoying the famous Australian dessert at home by following the video ??
🧡 ingredients
🔸Genoies batter
Eggs 4ea
Sugar 120g
Vanilla essence 1t
Cake flour 130g
Butter 28g
Milk 28g
🔸Choco coated sauce
Dark chocolate 180g
Milk 115g
Strawberry jam suitable
amount
Coconut powder 120g
Manju(Filled with sweet potato paste) recipe
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Hello This is siZning.
I think the items that are stirring 400 times and 1000 times are fashionable these days,
and today I too! I have made more difficult items than that.
The product that should be made by stirring 1000 times is 'sweet potato paste'.
In order to make it thick like a paste, you must first use a roasted sweet potato.
It's a bit easier and faster to make the paste
when you use roasted sweet potato than the steamed sweet potato,
because it has a lower moisture content.
And in order to make soft paste,
there is a process of removing the fiber in the sweet potato.
If you put it through a sieve,
the sweet potato is finely ground and the fiber is removed.
The last step is to stir fry the sweet potato and evaporated the moisture away
to make it thick like a paste.
If the moist is not properly removed at this stage,
the sweet potato's moist will be spread into the manju dough,
and the manju will become wet.
You have to stir-fry it well until it's in the same condition as commercially available paste !
Ps. You can use commercially available sweet potato paste :)
If you want to make something different with sweet potatoes at home,
try to make the real 'sweet potato manju' through the video: D
🧡 ingredients
🔸Manju dough
Sugar 70g
Starch syrup 7g
Egg 1ea
All purpose flour 57g
Baking powder 1g
Baking soda 1g
Red yeast rice powder 8g
Salt 1g
Milk 50g
Sugar 20g
🔸Sweet potato paste
Trimmed roasted
sweet potato 650g
Sugar 3T
Egg yolk 1ea
Black sesame a little
Tiramisu recipe (with ladyfinger)
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Hello, this is 'siZning'.
Today, I made a popular dessert 'Tiramisu', .
There are a lot of recipes depending on the people and region,
so there are many different tastes and textures accordingly.
Today's tiramisu is made with a light creamy taste with a rich flavor.
I used the yolks and espresso ratio a little higher in the cream
so that it could be expressed as a richer taste rather than a simple milk flavored cream.
Have a good tea time with soft, rich and delicious tiramisu
that blends well with the taste of cocoa and coffee :)
[ Tiramisu(with ladyfinger cookies) Success Point ]
1.
Today's Ladyfinger Cookies are a bit softer than those on the market.
So it can be a bit cumbersome to soak in espresso and work.
In that case, put the ladyfinger in the container and pour it with a spoon on top of it.
2.
Today I made a coffee sauce using Nespresso capsules.
You can use instant coffee powder instead of capsule to make a thick coffee sauce.
3.
Also, when working with tiramisu cream, there is a part where the yolks are worked in a warm bath.
When mixing it with mascarpone cheese later, use it after cooling the egg yolk sufficiently so that the temperature is not too high to melt the cheese.
4.
When you mix a portion of the batter with melted gelatin and then put it back into the batter right away, it may be difficult to mix the gelatin as well due to the temperature difference.
So stir it continuously with a spatula or whipper and put it in slowly.
It blends well into the batter without any separate.
5.
If you prepare the ingredients (mascarpone cheese, fresh cream) coldly and follow the process quickly, you will be able to make a delicious tiramisu without failure.
🧡 ingredients
🔸 Ladyfinger (savoiardi) batter]
Eggs 2ea
Sugar 50g
Cake flour 45g
Sugar powder A little
🔸 Tiramisu cream
Egg yolks 4ea
Sugar 60g
Espresso 4g
Leaf gelatin 1ea
Mascarpone cheese 240g
Fresh cream 120g
🔸 Coffee sauce
Espresso 90 - 120g
Sugar 10 - 13g
Carrot madeleine recipe
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Hello, This is 'siZning'.
Today, I made a Madeleine using carrot.
If you use carrots, it's generally easier to think of a carrot cake.
I brought the feeling of a carrot cake and made it into a carrot madeleine.
Today, I made the carrot madeleine without raisins.
If you want to add raisin to the batter, cut it to the size that comes out of the piping bag hole in the same way as the Pecan in the video, and mix it in the batter.
Today's carrot madeleine with crunchy crumble and fragrant cinnamon with pecan.
It's a tea food dessert that goes well with tea or coffee.
Try to make it, following the video !
[ Carrot Madeleine Success Point ]
1. When making madeleine, you need to grind the carrots to be added to the batter and remove the moisture from the carrots as much as possible. Because of the moisture of the carrot, the batter may become thin(watery) and it may be difficult to meet Madeleine's belly(volume). Don't forget to remove the carrot's moisture.
2. When mixing the melted butter with the batter, check the butter temperature and add it. Also, I hope that the added butter is completely mixed with the batter, and then add the remained ingredients to finish the batter.
3. Today I tried to bake the batter other way.
Madeleine(12ea) mold is too full compared to the amount of oven I use.
So, When I filled all 12 molds with Madeleine batter and baked, because it didn't get the heat evenly, the size and color of the madeleines were different.
Normally, when we bake bread, we also put the dough in a zigzag position on the pan to evenly receive the heat of the oven. In this way, I was panned at the zigzag position to bake out the whole evenly high belly.
If you want to see the whole high belly madeleine, I recommend the above method. :)
🧡 ingredients
🔸 Crumble dough
Butter 40g
Sugar 25g
Salt a pinch
Egg white 10g
Cake flour 55g
Almond powder 20g
Baking powder 1g
Cinnamon powder a little
🔸 Carrot madeleine batter
Eggs 85g
Brown sugar 70g
Honey 10g
Salt 1g
Baking powder 3.5g
Cake flour 80g
Almond powder 15g
Melted butter 85g
Carrot 50g
Cinnamon powde 3g
Pecan 20g
Melted butter, flour a little
6 Ingredient Basque Cheesecake
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Hello, this is 'siZning'.
Today, I made a Basque Cheesecake that goes well with ice coffee in a hot summer like these days.
Hot weather in these days, I want to eat some sweet things that placed cool in the refrigerator.
Today's Basque Cheesecake, which can be easily made with 6 ingredients, is made in the Basque region of Spain and is characterized by baking as it burnts.
It's a really delicious Basque Cheesecake full of smokey scent coming from the dark baked color. Follow the video and make it once ~
[Basque Cheesecake Success Point]
The 'temperature' and 'time' of the oven are the most important for the Basque Cheesecake, as it has to be good for baking.
In order to make the baked color well, it is important to first grasp the tendency of the oven used in each household and bake it.
Before baking, preheat the oven in advance.
In addition, if you bake a deep baked color at high temperature and then it has a certain baked color, then lower the temperature and baking a little more. By this processing, you can express various colors and textures of the Basque Cheesecake.
And place the ingredients at room temperature for a while to set a similarly temp before use it.
When you do baking, except in a few cases, the temperature of the ingredients must be set to a certain level in order to finish the batter stably.
Full of smoky scent of delicious Basque Cheesecake,
please make it through a video ~
*keep
Keep the remaining cake in a sealed container and refrigerate to consume within 4-5 days. When storing for a long time, you can keep it frozen.
🧡 ingredients (amount of 1 cheesecake for 15cm diameter round fan)
Cream cheese 300g
Sugar 85g
Eggs 2ea
Egg yolk 1ea
Corn starch 5g
Fresh cream 150g
Lemon juice 7g
Apricot crumble cookies recipe
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Hello This is ‘siZning’.
Today, I made apricot jam crumble cookies using seasonal fruits, apricots.
It's a very tasty homemade cookie with a refreshing, sour apricot jam that goes in between the cookie and crumble, and goes well in the hot summer.
Sweet and sour apricot jam on a soft and crispy butter cookie,
Today's delicious apricot crumble cookie with crunchy crumble on top
Please try it following the video :)
[Apricot Crumble Cookie Success Point]
1. When making apricot jam, if you have a sensitive reaction to apricot peel, remove it and make it. And the ingredients of pectin in apricots are gelled with sugar and acidity, so make sure to put the sugar and lemon juice in it!
2. When making cookie dough and crumble dough, do not use too much melted butter.
As the butter temperature increases, the creaminess and shortening properties of the butter disappear, making it difficult to make crunchy and delicious cookies. If possible, the temperature of the butter cream increases during operation, so if it seems thin(watery), put it in the refrigerator for a while (2-3 minutes), so be careful not to increase the temperature.
3. When making crumbles, there were many opinions that the dough was thin(watery). This is also a phenomenon that the butter batter temperature is too high and the crumble dough is slumped and thined as described in the no. 2.
If it is difficult the temperature of the butter batter to adjust, you can put the powders in cold storage to make cool, then be added to the crumble.
🔸 storage
Do not recommend storing at room temperature in the summer. (In summer, the temperature is high and humid, so the cookie can get wet quickly, and the taste of butter can change quickly.) If possible, take it within 1-2 days at room temperature.
The best storage method is to keep it sealed(so that it is not affected by humidity) and refrigerated, and take it within 4-5 days.
If you store more than that, recommend keeping it in the freezer. (Within 3 weeks)
🧡 ingredients (for 13 cookies )
🔸 Crumble dough
Butter 26g
Sugar 27g
Salt a little
Egg white 8g
Vanilla essence a little
Cake flour 45g
Baking powder 1g
Almond powder 17g
🔸 Butter cookie dough
Butter 50g
Sugar powder 40g
Egg 18-19g
Salt a little
Vanilla essence a little
Cake flour 100g
Baking powder 2g
🔸 Apricot jam
Apricots 224g(4ea)
Sugar 124g
Lemon juice 3-4g
[Gateau Basque] classic cake recipe
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Hello This is 'siZning'.
Today, I made 'Gateau Basque', a traditional baked pastry in the Basque Country.
The Basque region is also famous the cherries, so they are baked with cherry in Gateau Basque. Nowadays, use the custard cream in the filling except the cherries, or other jams are added to make Gateau basque with various fillings.
This cake is added the custard cream, so tastes much better after making it cold. Softened sheet, sweet custard cream, and seasonal fruit cherries, That is classic and attractive taste Today's Gateau Basque, Let's check it through the video :)
[Gateau Basque Success Point]
1. When working in hot weather, especially the dough that is pushed thinly can be easily soften. If the dough seems to be out of cold, put it back in the refrigerator or freeze it and make it cold(harden) to efficient working.
🔸 storage
Today's Gateau Basque is the most delicious when it is made cold on the day it is made.
Gateau Basque should keep it in the refrigerator because of the custard cream. If you keep it in the refrigerator, the moisture of the custard spreads to the sheet, reducing the crispness and eating with a soft texture. We recommend refrigerating in an airtight container and eat it within 3-4 days.
(We do not recommend freezing storage.)
🧡 ingredients (for 1 Gateau Basque )
🔸 Gateau basque dough
Butter 75g
Sugar 75g
Almond powder 35g
Cake flour 110g
Egg 30g
Salt a little
Vanilla essence a little
Baking powder 2g
🔸 Custard cream
Milk 170g
Sugar B 10g
Egg yolks 2ea
Sugar A 20g
Cake four 15g
Vanilla essence a little
🔸 Cherry jam
Cherries 10ea
Sugar 30-35g
Lemon juice 1T
Egg yolks 1ea, Milk 5g
Cherry pound cake recipe
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Hello This is siZning.
Today, I made cherry pound cake with seasonal fruit, cherry.
It is a delicious cherry pound cake that can be enjoyed with a variety of flavors and textures (savory and crunchy texture) by adding pecan crumble and sanded with a sweet and sour cherry cream cheese frosting.
Enjoy the delicious cherry pound cake home baking
with seasonal fruit, cherry right now.
[Cherry Pound Cake Success Point]
Today's crumble and pound batter are butter-based products.
When you used the butter, the temperature of the surrounding environment is high in summer, and as a result, the butter often too soft(like almost melted state) a lot. The higher the temperature of the butter is, the more the butter's properties such as shortening and creaminess of the butter disappear, affecting the product made, making it difficult to produce a high-quality result.
It is good to increase the product's completeness by adjusting the temperature of the batter by using the temperature of the ingredients (powder, white) that is mixed in consideration of the temperature of the working environment.
🔸 Making process
*Cherry: Trim into quarters and place on kitchen paper before use.
*Pecan: Cut into small pieces that are good for used in crumble.
[Crumble]
1. Put the butter in the bowl and make smoothly.
2. Add sugar and salt on the butter and mix.
3. When it goes well, add the egg white and vanilla essence and mix.
4. Sieve the cake flour, almond powder, and baking powder on top of No. 3.
5. Mix gently and start to clump into small chunks, add pecans.
6. When the batter becames small chunks without any visible powder, put them in the freezer before use.
(Crumbles that have hardened in freezing should be trimmed to a adjust size that is good to use)
[Pound cake batter]
7. Put the butter in the bowl and make smoothly.
8. Add sugar and salt on the butter and mix until bright.
9. When the color of butter becomes bright, add yolk and vanilla essence and mix.
10. Put the whites in a new bowl and make a meringue.
11. Divide the sugar it in three times, add it and complete with 80-90% meringue.
12. Lightly coat the flour with the cherries to be added to the batter.
13. Sieve a little of cake flour, almond powder, and baking powder on the 9th batter.
14. Mix in the order of powder → milk → meringue → powder → meringue → powder.
15. Finally, add cherry and mix gently.
16. Put the finished batter in a mold. And put the crumbles on top.
17. Bake at 170-180 ℃, 35-40 minutes.
18. Cool the baked pound cake to sand with cherry cream cheese frosting.
[Cherry Cream Cheese Frosting]
19. Grind the cut cherries roughly with sugar, and boil them until the concentration is achieved.
20. When the concentration is achieved, add lemon juice and complete the cherry jam then cool it down.
21. Put cream cheese in a bowl and make smoothly.
22. Add sugar powder to the cream cheese and mix.
23. When mixed well, add butter (soft) and mix.
24. Finally, add cherry jam and mix to complete cherry cream cheese frosting.
25. Cut half of the pound cake and apply cherry cream cheese frosting in the middle.
26. Wrap it in a wrap and harden it in the refrigerator, then cut it into a size that is good to eat.
🔸 storage
Because of the cream cheese being sandwiched in the middle, the pound cake needs to be refrigerated.
Sealed well to prevent the surface from drying out and keep it in refrigerator, and eat it within 3-4 days.
When storing frozen, keep only pound cake without cherry cream cheese frosting.
(Within 2 weeks if frozen)
🧡 ingredients (for 1 pound cake(8cm X 6cm X 16cm size mold))
🔸 cherry pound cake batter
Butter 60g
Sugar A 20g
Egg yolk 1ea(18-19g)
Egg white 1ea(36-37g)
Sugar B 30g
Cake flour 45g
Almond powder 20g
Baking powder 1g
Salt a little
Vanilla essence a little
Milk 10g
🔸 Crumble
Butter 20g
Sugar 17g
Salt a little
Vanilla essence a little
Egg white 5g
Cake flour 33g
Almond powder 15g
Baking powder a little
Pecan 15g
🔸 Cherry cream cheese frosting
Cream cheese 100g
Butter 25g
Sugar powder 15g
Cherry jam 10g
🔸 Cherry jam
Cherry 8ea
Sugar 30g
Lemon juice 1T
Chocolate Genoise recipe
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Hello, this is siZning.
Today, I baked a Chocolate Genoise sheet. Unlike Genoise of the existing public method(using whole eggs), I divided the yolk and white of the egg into a semi-separated method. Compared to the public method using whole eggs, the Genoise sheet made by the semi-separate method is lighter, moist and dense.
If you want to make a cake with a soft texture like castella, we recommend making Genoise with the public method, and if you want to make a cake with a light and moist texture like chiffon, we recommend making Genoise with the semi-separate method.
Special day,
Make great cakes with this delicious Genoise. :)
[Chocolate Genoise Success Point]
1. To make a dense meringue, use a slightly cooler white rather than room temperature eggs.
2. When you make the foam-type batter, prepare the ingredients by weighing them in advance for a quick process.
3.Prepare the powder by sifting 2-3 times in advance. If you sift several times, air bubbles will be trapped between the powders, so when you mix them with the dough later, you can mix them quickly and evenly so you can work quickly.
4. Put the melted butter, milk, oil, and honey in the batter at a temperature around 50℃. If it's hot, it can easily sink down to the volume of the batter, and if the temperature is low, it may not mix well with the batter, it's difficult to bake a stable Genoise.
5. When mixing the batter, work carefully so that the volume of the meringue does not sink down as much as possible, and be careful that the finished batter does not become too thin(watery).
6. When freshly baked Genoise comes out of the oven to prevent it from shrinking, shock it immediately and remove it from the pan.
🔸 How to make
1. Sift cake flour, cocoa powder, and corn starch 2-3 times in advance.
2. Melt butter, oil, milk, and honey in one place with a water warm bath.
3. Separate eggs into whites and yolks, and remove egg chalaza before use.
4. Complete the meringue (80% finished) by dividing the sugar into the whites 3 times.
5. When the finished meringue, add 3 yolks and a little vanilla essence and mix.
6. Well mixed, add half of the sifted powder and mix. When mixed well, add all the rest of powder and mix.
7. Put a portion of the batter from step no.6 over the butter, oil, milk and honey melted in a bowl and mix well.
8. Put the batter from No. 7 back into the original batter, and mix carefully so that the volume of the batter does not sink down.
9. Put the finished batter in a mold, arrange it with a skewer, and bake it in the oven. (170-180℃/35-40 minutes)
10. Shock freshly baked Genoise so that it does not shrink, take it out of the mold and cool it down.
🔸 storage
After cooling, baked Genoise should be sealed well to prevent drying out and store at room temperature. Please use within 2 days. If it is stored for a longer period of time, seal it well and store it in the freezer. (Within 2 weeks)
🧡 Ingredients ( High round mold 15cm diameter)
Eggs 3ea
Sugar 90g
Butter 10g
Honey 7g
Cooking oil 15g
Milk 25g
Vanilla essence a little
Cake flour 85g
Corn starch 5g
Cocoa powder 7g
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[SUB] Hello, this is siZning. I hope everyone enjoys baking like cooking. So I make a 'baking' video. I am so happy that if many people find the charm of baking Through my video and make and enjoy with my family, friends and loved ones. I will introduce a lot of delicious recipes. :) - Please Follow my Fanpage - My Channel(Youtube): siZning - Thank you so much! #Anyonecancook #Anyonecanbake #bakingrecipe #breakfastdishes #siZning
[SUB] Hello, this is siZning. I hope everyone enjoys baking like cooking. So I make a 'baking' video. I am so happy that if many people find the charm of baking Through my video and make and enjoy with my family, friends and loved ones. I will introduce a lot of delicious recipes. :) - Please Follow my Fanpage - My Channel(Youtube): siZning - Thank you so much! #Anyonecancook #Anyonecanbake #bakingrecipe #breakfastdishes #siZning
Cream cheese sweet potato tapioca breads recipe｜siZning (Sponsorship of Recolte products) ===> With Subtitles *** --- Please FOLLOW my PANFACE --- Please Subscribe my channel(Youtube): siZning --- Please don’t forget to like and share! --- Thank you so much! Hello, this is ‘siZning’. Today I made a Tapioca bread with cream cheese and sweet potato. It's a delicious snack with sweet potato and fresh cream cheese in a chewy tapioca bread. I made it with sweet potato and cream cheese. Instead of sweet potato or cream cheese, you can make it with various ingredients according to your preference. Today's 'Cream Cheese & Sweet Potato tapioca Bread' made using a sandwich maker without baking in the oven, When you eat it after cooling, the sweetness of the sweet potato and the chewiness of the tapioca bread are even bigger, making it even more delicious. Make it simple and easy today's 'Cream Cheese & Sweet Potato Tapioca bread', Let’s try to make them through with the video. 🔸 storage After cooling, seal well and store at room temperature for 1-2 days before serving. It is recommended to bake only as much as possible to eat. If you want to store for a long time, rather than baked bread Freeze the dough(unbaked), then thaw and bake it. 🧡 Ingredients (for 5 pieces) Pinesoft T 82g Pine Soft 202 11g 15g Bread flour Parmesan cheese powder 18g A little salt 30 g egg 35 g of water 22g cooking oil 50g cream cheese 125g sweet potato #Creamcheesesweetpotatotapiocabreadsrecipe #Anyonecancook #Anyonecanbake #bakingrecipe #breakfastdishes #siZning
Oreo mint chocolate cake recipe｜siZning ===> With Subtitles *** --- Please FOLLOW my PANFACE --- Please Subscribe my channel(Youtube): siZning --- Please don’t forget to like and share! --- Thank you so much! Hello, this is siZning. Today, I made Oreo Mint Chocolate Cake. It is an Oreo Mint Chocolate Cake with a soft, moist taste with a cool mint cream and a rich chocolate sheet. Because there are people who like and don't like this mint chocolate, so if you don't like mint, you can enjoy it as a delicious Oreo chocolate cake if you use the rest of the ingredients except mint essence and food colors. Have a sweet day today with delicious cakes. 🔸 storage Keep the cake sealed and eat it within 3-4 days in refrigerator. Frozen storage is not recommended. 🧡 Materials (15cm diameter size round frame) 🔸 Choco Genoise 75 g cake flour 15g cocoa powder 5 g corn starch 3 eggs 95 g sugar 7 g honey 20 g butter 20 g milk 1t vanilla extract 🔸 Oreo Mint Chocolate Cream (Insert) 250g fresh cream 70 g mascarpone cheese 30 g sugar 20 drops of mint essence 7 drops mint green (food color) 1 drop of flesh tone (food color) 4 Oreos 35g dark chocolate 🔸 Oreo Mint Choco Cream (Icing) 150g fresh cream 40g mascarpone cheese 17 g sugar 12 drops of mint essence 4 drops mint green (food color) 1/2 drop of flesh tone (food color) 2 Oreos 15g dark chocolate *5 Oreos for Deco #Oreomintchocolatecakerecipe #Anyonecancook #Anyonecanbake #bakingrecipe #breakfastdishes #siZning
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