The Vintage Brown butter Pecan cake. скачать в хорошем качестве

The Vintage Brown butter Pecan cake.

The taste of this cake is really elegant. I thought the fancy vintage decorations would go really well with this cake. It is luxurious with ruffles and a gold brooch made of chocolate. I've gathered all the flavors that I like for this cake. Brown butter, pecan, coffee-flavored Swiss meringue butter. And cinnamon also plays a big part. There is no caramel, but brown butter with a caramel scent and nutty scent keeps me eating cake. You'll see the taste only after you have it. ♥︎ What is brown butter? Brown butter is a kind of sauce made of butter. The moment it boils in a pot, the butter melts instantly. Soon the bubble boils and turns into a nutty and caramelly brown sauce. When the bubbles subside, the milk solids turn to brown specks. This Brown specks in brown butter are toasted milk solids. They're actually where most of the flavor comes from. It will give your cake a really fantastic flavor. If you use it for cooking as well as various desserts, it will upgrade the taste. It seems difficult to make? Absolutely no. The way to make it is absurdly easy. The butter-boiling process takes five to six minutes over medium or low heat. The only two things you have to do is keeping your eye on the butter pot on the stove and remove the pot from the heat immediately when the butter turns to deep amber color. Don’t let it go too dark. I assume that the reason my carrot cake recipe from my old video is receiving so much praise and love is the brown butter. Take this opportunity to see the carrot cake recipe too and save it. Going to Joconde's Legendary Carrot Cake    • 당근케이크 레시피 이제 정착하세요./The Best Carrot Cake y...   ♥︎Pecan nutrition It is said that pecans have a lot of unsaturated fatty acids, and they have vitamins and essential minerals as well as vitamin E and various substances with antioxidant properties. If you eat it regularly, it is excellent for preventing heart disease and reduces bad cholesterol. The cake looks too fancy to make, but the cake batter is so simple to make so that you can make it easily. Or you make cupcakes with whipped cream or cream cheese frosting on it. For your information, you can make 12 cupcakes with this recipe. Bake cupcakes at 170℃ (335℉) degrees for 20 to 23 minutes. I was afraid to take so many processes in this video. So I decided to send you to the previous video for Swiss meringue and buttercream. Please understand me. Then I'll explain the recipe instead. First, I mixed white and brown sugar. I just wanted the buttercream to be beige. And used anchor butter. It smells and tastes good. The vanilla extract and Kahlua (coffee liqueur) are essential here. If you don't have Kahlua, you can use rum. You may hardly recognize, but the cylinder part of the cake is darker than the decoration part since I mixed the coffee paste for that. Add a little hot water into the coffee powder to make a paste. And when it's all cooled down, mix in Swiss meringue buttercream (in 350g of buttercream on). ♥︎Swiss Meringue Buttercream 4 egg whites 100g brown sugar. (Not black sugar) 115g white sugar 335g Butter (anchor butter) 6g Kahlua coffee liqueur 6g vanilla extract Refer to the Swiss Meringue Buttercream section of the buttercream compilation video. https://youtuBe/o5j-6YoIuDE. It starts at 10:25. ♥︎Coffee Swiss Meringue Buttercream (for cylinder) 350g of Swiss meringue buttercream 5g instant coffee powder 2g to 3g of hot water ♥︎Pecan preprocessing 60g pecan 15g melted butter 10g sugar ♥︎Brown butter 180g butter (anchor butter) ♥︎Brown butter Pecan cake (two 15cm/6 inches round pans) 220g cake flour 6g cinnamon powder. 4g baking powder 1g baking soda 110g sour cream 40g milk 20g vegetable oil 1g salt 2 eggs 180g sugar All of the brown butter Preprocessed Pecan ♥︎coffee syrup 60g water 3g instant coffee 18g sugar 6g Kahlua liqueur (optional) Bring to boil all ingredients except Kahlua. When they are completely cooled, add Kahlua to use.