Raspberry Cake 🌸Chocolate Cherry blossom/라즈베리 생크림케이크 🌸벚꽃초콜릿 скачать в хорошем качестве

Raspberry Cake 🌸Chocolate Cherry blossom/라즈베리 생크림케이크 🌸벚꽃초콜릿

Please, Turn on the subtitle for more description. I made jam using frozen raspberry and raspberry whipped cream from it. After the frozen raspberry was completely melted, ground and the seeds were filtered. Mix sugar and starch a little and boil it for 12 minutes. I considered to make it with jam bought at the store, but there are seeds and chunks It would be a little difficult to make fresh cream. It should be done according to the method I mentioned, so it has a moderate viscosity and is perfect for making raspberry whipped cream. When making jam, add a little starch to make it thick. Your cream will not be thin, sag, or separate. Of course, there is no effect on the taste of jam or whipped cream, so don't worry. If you feel it is too heavy when whipping, you can add a little milk to adjust the concentration. To bake sponge cake well, preheat oven 170℃ and bake at 160℃ for 30minutes for a conventional oven, preheat oven 150℃, and bake at 150℃ for 40minutes for a convection oven. I made chocolate flower decorations again. Cherry blossoms are everywhere these days. But we should be at home. So I wanted to have cherry blossom chocolate on this cake. ^^ I feel relieved. 😊 I show you how to make a cherry blossom at the end of the video.If you are interested, please keep watching. Follow the link for how to temper chocolate. “Chocolate Balls(Easy Chocolate tempering method)“ —    • 넘나예쁜 초콜릿 볼 2가지 방법 (진짜 쉬운 초콜릿 템퍼링)/Cho...   Ingredients ♥ ︎ Raspberry jam 200g frozen raspberries (thawed before use) 50g water 55g sugar 3g Corn starch ♥ ︎ Genoise (15 x 7cm round pan) 115g egg white 95g sugar 30g egg yolk 95g cake flour 30g milk 25g vegetable oil For a conventional oven, preheat oven 170℃ and bake at 160℃ for 30minutes. for a convection oven, preheat oven 150℃, and bake at 150℃ for 40minutes. ♥ ︎Syrup 60g water 15g sugar 6g Kirsch ♥ ︎ Raspberry whipped cream 55g raspberry jam 300g heavy cream 10g sugar 12g milk (slightly added or decreased depending on viscosity) Little pink food coloring #805 Round tip ♥ ︎ Raspberry jam for the layer. ♥ ︎ Cherry Blossom Chocolate White chocolate coverture, pink food coloring, beverage bottle cap, Aluminum foil