[Not Macarons] Soft Pies: You'll Want to Make This Adorable Dessert again. скачать в хорошем качестве

[Not Macarons] Soft Pies: You'll Want to Make This Adorable Dessert again.

♣️ If you're curious about the recipe and all the tips, please turn on the subtitles first! Hello, this is Joconde. Today, I'm introducing a light and binge-worthy soft pie. It looks like a macaron, but it isn't. It's a very soft and lightweight mini cake. It's different from whoopie pies and also not a bûche. It's simply made with chiffon batter. I would love for you to name it! ^^ In the video, I'll share recipes for three flavors: vanilla, matcha, and chocolate. It's a cute dessert that's great to make in advance and enjoy one at a time. The method involves piping chiffon batter into rounds like macarons. It's a bit tricky to make, but if you follow a few key points, you can successfully create soft pies. ♥︎Key Success Points 1. It's all about the meringue. It's crucial to make it smooth and firm. Over whipped meringue can rise too much and then collapse. Runny meringue won't inflate well. 2. Preheat the oven thoroughly and insert a thin folded piece of foil in the oven door. High enclosure can cause excessive rising and cracking. Also, as ovens vary, use a thermometer to check the temperature while baking. 3. Immediately after baking, tap the pan on the table to release hot air. 4. Allow to cool completely at room temperature. It's okay if they dry out a bit; once you add the cream filling and refrigerate, they will soften again. 5. Store as shown in the video. They stay fresh for 2 to 3 days. Alternatively, freeze them while wrapped. Thaw slowly in the refrigerator to return them to their original state. Please watch the video and try making it yourself. Happy baking and thank you! Ingredients ♥︎Vanilla (20 pieces, 5cm each) Vegetable oil: 20g Milk: 18g Vanilla extract: 2g Cake flour: 26g Egg yolks: 2 Egg whites: 69g Lemon juice: 2g Sugar: 28g Filling White chocolate: 50g (Callebaut 28%) Cream a: 60g Cream b: 120g Sugar: 7g ♥︎Matcha (20 pieces, 5cm each) Vegetable oil: 20g Matcha: 3g Milk: 24g Cake flour: 23g Egg yolks: 2 Egg whites: 68g Lemon juice: 2g Sugar: 30g Filling White chocolate: 50g (Callebaut 28%) Matcha powder: 7g Cream a: 60g Cream b: 120g Sugar: 9g ♥︎Chocolate (20 pieces, 5cm each) Vegetable oil: 20g Cocoa powder: 6g (Valrhona) Milk: 24g Cake flour: 20g Egg yolks: 2 Egg whites: 68g Lemon juice: 2g Sugar: 30g Filling Dark chocolate: 50g (Callebaut 57.9%) Cream a: 60g Cream b: 120g Sugar: 9g