У нас вы можете посмотреть бесплатно Professional Baker Teaches You How To Make CARROT CAKE! или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Carrot Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Makes 6 individual desserts Ingredients 150 g (1 ½ cups) finely grated peeled carrots 90 mL (6 Tbsp) vegetable oil 150 g (3/4 cup) dark brown sugar 30 g (4 tsp) honey 6 g (1 Tbsp) finely grated fresh ginger 1 large egg 1 large egg yolk 125 g (3/4 cup) all-purpose flour 1.5 g (1/2 tsp) ground cinnamon .75 g (1/4 tsp) ground black pepper 1.5 g (1/2 tsp) baking powder 1.25 g (1/4 tsp) baking soda 1.25 g (1/4 tsp) fine salt 75 g (1/2 cup) raisins or crushed pineapple (well-drained) Directions 1. Grease six 150 mL (5-fl.oz) ramekins and place them in a pan with sides that are higher than the ramekins. Preheat the oven to 180 °C (350 °F). 2. In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg and egg yolk by hand until evenly blended. 3. In a separate bowl, sift the flour, cinnamon, pepper, baking powder, baking soda and salt. Add this to the carrot mixture and stir by hand until evenly combined (the batter will be very wet). Stir in the raisins (or pineapple). Divide this between the prepared ramekins. 4. Pour boiling hot water around the ramekins so that it comes up halfway and cover the pan with foil or a lid. Bake the carrot cakes for 35-40 minutes, until a tester inserted in the centre of a cake comes out clean. Remove the ramekins immediately onto a cooling rack, and cool the cakes for at least 30 minutes before serving, or they can be served at room temperature. To serve, run a palette knife around the inside edge of each ramekin and turn the cake out onto a plate. The cake can be served on its own, or with a scoop of ice cream, crème fraiche and/or caramel sauce. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest: / chefannaolson Twitter: / olson_anna Facebook: / chefannaolson Instagram: / chefannaolson Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook: / ohyumfood Instagram: / ohyumfood Pinterest: / ohyumfood Twitter: / ohyum_food Official Oh Yum Website: https://ohyum.tv #AnnaOlson #CarrotCake #Inspired