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在vanilla cake這個產品中，有1067篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， CÁCH LÀM “ROSÉ ROLL CAKE” – BÁNH CUỘN KEM PHOMAI BẰNG… CHẢO Một ổ bánh cuộn hồng rực xinh xắn mềm mại với lớp kem phomai mát lịm thơm ngậy là món qu...
　同時也有1123部Youtube影片，追蹤數超過3萬的網紅美麗烘焙Baker's Playground，也在其Youtube影片中提到，我必须要说，生酮甜点也能很好吃的！戒糖或者不能吃糖的朋友们看过来。 今天分享的是抹茶双层芝士蛋糕，别看它做法似乎很复杂，其实分开来看，每一个部分都不难，这个蛋糕只是需要耐心去分别做三层，最后组装起来就可以了。吃它的时候便会觉得，一切都是值得的。蛋糕的抹茶味浓郁，底层芝士蛋糕口感绵密，上层芝士蛋糕口感...

vanilla cake 在 Facebook 的最佳解答

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2021-09-24 22:48:01 有 10,828 人按讚
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CÁCH LÀM “ROSÉ ROLL CAKE” – BÁNH CUỘN KEM PHOMAI BẰNG… CHẢO

Một ổ bánh cuộn hồng rực xinh xắn mềm mại với lớp kem phomai mát lịm thơm ngậy là món quà xinh xắn có khả năng chinh phục bất cứ bạn nhóc nào.

Những ngày giãn cách vừa qua, nhiều bạn bè mình than thở bọn nhóc ở nhà buồn chán, sinh nhật lại chẳng thể đặt bánh kem, bố mẹ thì không khéo léo và nhà không có lò nướng, NCKD. Muốn làm một điều “bất ngờ rực rỡ” nào đó cho con mà chẳn biết làm gì.

Thì đây, để cô Phan Anh (Esheep), tác giả cuốn “80 ngày ăn khắp thế giới” gửi tặng các bạn nhóc một công thức bánh cuộn tuyệt xinh mà vô cùng dễ làm nhé. Chỉ cần một chiếc chảo chống dính thật tốt, bạn có thể “múa” một ổ bánh kem xinh xắn ngon tuyệt rồi.

Hôm nay, mình sẽ dùng chính chiếc chảo chống dính Tefal Unlimited cỡ 28cm nhà mình thì một mẻ sẽ vừa đủ tráng 4-5 cái bánh tạo thành ổ bánh cuộn tròn đẹp nhé. Đây cũng là loại chảo chống dính mình cực kì tâm đắc nên đã chọn làm quà tặng cho Thử thách tuần “Cuộc phiêu lưu 80 ngày ăn khắp thế giới” vừa qua của Yêu Bếp đó.

Chảo Tefal này được sản xuất tại pháp, sở hữu lớp phủ chống dính chống trầy Titanium Anti-Scratch 6 lớp nên có thể hoạt động bền bỉ tới 25 năm. Mình hay đùa với hai bạn Mĩm, Cừu rằng chiếc chảo này sẽ là món “của gia bảo” cùng mình và sau này là các bạn ý chinh phục vô vàn những trải nghiệm ẩm thực kỳ thú. Ngoài ra, chiếc chảo này còn được trang bị tính năng báo nhiệt giúp người sử dụng có thể dễ dàng nhận biết được nhiệt độ của chảo đã sẵn sàng để nấu ăn hay chưa với thiết kế chấm đỏ cùng ký hiệu đồng hồ cát giữa chảo, rất phù hợp để các bạn nhỏ tập làm quen với thế giới Yêu Bếp.

Cực dễ luôn. Cùng làm nhé.

Mình đã hướng dẫn chi tiết trong video tại đây, bạn cùng xem nhé!
https://youtu.be/IJla3CWcouI

Nguyên liệu và cách làm chi tiết tại đây, bạn xem bổ sung và lưu lại cho dễ nha!

NGUYÊN LIỆU
A. Nhân kem phomai thơm ngậy:
- 100g kem tươi (whipping cream) giữ lạnh
- 30g - 40g đường bột
- 150g phomai kem (creamcheese) để mềm ở nhiệt độ phòng

B. Vỏ bánh hồng xinh:
- 115g bột mì đa dụng
- 35g đường
- 2 quả trứng gà
- 250g thanh long đỏ (1 quả nhỏ)
- 1 tsp vanilla
- 20g bơ nhạt đun chảy

CÁCH LÀM
A. Nhân bánh:
- Trong một tô nhỏ, dùng máy đánh trứng đáng bông đặc kem tươi + đường bột.
- Trong một tô nhỏ khác, tiếp tục dùng máy đánh trứng đáng nhuyễn phomai kem.
- Trộn đều kem tươi và phomai kem cho đều. Cho túi bắt kem buộc kín giữ lạnh trong lúc làm vỏ bánh.

B. Vỏ bánh:
- Xay/dầm nhuyễn thanh long, rây lọc lấy 200ml nước màu đỏ.
- Trộn đều bột mì với đường. Tạo lỗ nhỏ giữa bột rồi đập trứng vào. Dùng phới lồng nhẹ nhàng khuấy đều vài vòng.
- Cho dần nước thanh long vào bột, tiếp tục khuấy cho bột quện đều và sánh mịn.
- Thêm vanilla và bơ chảy, khuấy đều.
- Dùng rây lọc bột, lúc này bột chảy lỏng và sánh nhẹ.
- Bọc kín bột để nghỉ 30p – 60p.

C. Tráng bánh:
- Làm nóng 1 chảo chống dính tốt ở mức nhiệt trung bình. Mình dùng chảo Tefal nên chống dính rất tốt, không cần dùng một chút xíu dầu ăn nào luôn, sẽ giúp bánh phẳng mịn hoàn hảo không bị rỗ hay rám cháy.
- Rỏ thử 1 xíu bột vào chảo, bột chảy dàn nhanh đều, trượt không dính trên mặt chảo là chảo đã sẵn sàng tráng bánh.
- Đổ dứt khoát 1 muôi bột vào giữa chảo, để bột tự chảy dàn phẳng cho thật tròn đều. Tráng khoảng 5 phút cho bột chín kĩ, màu bột trong dần và thẫm lại. Lúc này dùng phới dẹt lùa quanh mép bánh, có thể gỡ bánh ra rất dễ dàng, không phải lật bánh.
- Tiếp tục tráng tới hết bột. Được 4-5 bánh lớn.

D. Cuộn bánh:

- Xếp lần lượt so le 4-5 chiếc bánh đã nguội lên mặt phẳng sạch.
- Phun kem đều lên mặt bánh rồi dàn phẳng.
- Gập các mép bột như hình.
- Bắt đầu cuốn bánh phía chiếc bánh bạn xếp trên cùng. Cuốn nhẹ tay để kem không bị ép trôi dồn về cuối. Nhẹ nhàng giữ bánh tròn đều.
- Bọc kín bánh bằng màng bọc thực phẩm, đặt lên đĩa hoặc khuôn nhỏ, giữ lạnh ít nhất 4 tiếng để bánh định hình và lạnh sâu.

Khi ăn, gỡ màng bọc, rắc đường bột rồi cắt bánh.

Một mẹo nhỏ là hãy cắt bánh bằng 1 chiếc dao sắc, nóng, bánh sẽ rất mịn màng nha. Đơn giản lắm. Đun 1 ấm nước sôi. Dột lưỡi dao dưới nước sôi rồi lau khô sạch ngay, cắt bánh khi lưỡi dao còn nóng.

Bánh cuộn Rose có màu hồng tươi vô cùng xinh đẹp làm từ màu thanh long tự nhiên, vỏ bánh mềm mại thơm nức, kem phomai béo ngậy và mát lịm. Chắc chắn bạn sẽ mê ngay.

Thử liền nhé!

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vanilla cake 在 Resepi Mutiara HATI Facebook 的最讚貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2021-09-22 16:30:57 有 0 人按讚
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Selamat malam!

Lemon burnt cheese cake buat siang tadi. Tapi malam dah tinggal suku. Makan sejuk2 sedap nau kan.. Guna air fryer je senang 😌

Tapi kejadian kek x comey lagi la sbb mmg tak pandai baking pun. Haha. So here you go utk resepi simple. Resepi ni smua org tau dah. Semua bakers hebat 🥰 I re-shared again:

Bahan-bahan:

Cream cheese 250 grm- I suka brand Philadelphia
Whipping cream 125 ml
1/2 cawan gula- depends kemanisan uols nak
1 penutup esen vanilla
Telur -3 biji
1-2 sudu besar tepung gandum (diayak dulu)
1-2 sudu perahan lemon (klu nk rs lemon lebih, letak la lebih sikit)
Blender je gais 😅
Air fryer je gais 😅

Cara2:

1) Blend dulu telur, whipping cream dan gula. Sebati.
2) Then masuk bahan lain, continue blend.
4) Loyang I guna size 6inci. I letak baking paper.. supaya x melekat kt loyang, and mudah angkat kua.
5) Panaskan air fryer 180’ for 25 mins -1st
6) I continue bake at 160’ for about 15 mins more. Or tgk la sampai dah burnt cheesecake nye and try cucuk tgk da ok ke blum.
5) Da siap, kua kan, then hias la ikut kreativiti uols 🍰

*Biar sejuk, masuk dlm peti, makan sejuk2 mmg layan gaisss 🤗

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Resepi Mutiara HATI

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vanilla cake 在 Resepi Mutiara HATI Facebook 的最佳貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2021-09-22 09:40:36 有 0 人按讚
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Minum petang dgn kek mocha vanilla guys 😅😅😁...boring2 wat kek marble tu bole try kek ni pulak. Rasa coffee lembut2 jerr tp best 😋😋. Tqsm owner resepi ni, semoga dimurahkan rezeki selamanya 🥰🥰🌹🤲

❤ MOCHA VANILLA CAKE ❤

1 cwn planta / butter
3/4 cwn gula halus
3 bj telur (A)
1 sk esen vanilla
2 sb susu pekat manis
2 cwn tpg gandum }
1 sk baking powder } ayak
Secubit garam
Nescafe 3in1 @ 1 sb nescafe
1 packet instant creamer @ 1 sb susu tepung
2 sb milo
Choc rice secukupnya

Bancuh nescafe + creamer + milo dgn 2/3 sb air panas ~ ketepikan....
Mix gula + planta hingga kembang.
Masukkan telur satu persatu..
Masukkan esen vanilla + susu pekat, mix sebati..
Masukkan tpg sedikit demi sedikit + garam...mix sebati...
Masukkan 2 sb choc rice, kacau rata...
Bahagikan adunan kpd 2 bahagian...
1 bhgian letak pewarna ( x nak x pe 😅)...
Masukkan pes bancuhan nescafe td k dlm 1 bahagian lg, kacau rata...
Lapis adunan berseling seli k dlm loyang yg dialas baking paper...
Taburkan choc rice atas permukaan kek ( sy tabur jg sedikit choc chip)...
Bake 170°c 45 - 1 jam @ sehingga masak...

Happy baking uolls 🥰😍❤🌹

Kredit resepi, Nor Azliza mohamed

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vanilla cake 在 美麗烘焙Baker's Playground Youtube 的最讚貼文

美麗烘焙Baker's Playground By 美麗烘焙Baker's Playground

2021-09-30 21:00:15 有 275 人看過 有 24 人喜歡
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我必须要说，生酮甜点也能很好吃的！戒糖或者不能吃糖的朋友们看过来。
今天分享的是抹茶双层芝士蛋糕，别看它做法似乎很复杂，其实分开来看，每一个部分都不难，这个蛋糕只是需要耐心去分别做三层，最后组装起来就可以了。吃它的时候便会觉得，一切都是值得的。蛋糕的抹茶味浓郁，底层芝士蛋糕口感绵密，上层芝士蛋糕口感丝滑，不同的层次感一瞬间在口中化开，抹茶控表示好满足。

食材：
海绵蛋糕底： 可做2层8寸的海绵蛋糕
165摄氏度 18分钟
鸡蛋 4个
香草精 1 茶匙
牛奶 3大汤匙
蔬菜油 3大汤匙
杏仁粉 75g
泡打粉 1/2 茶匙
抹茶粉 1茶匙
盐 一小撮
塔塔粉 1g（没有可省略）
赤藓糖醇 50g

芝士蛋糕 8寸
175摄氏度 50分钟
奶油奶酪 450g
赤藓糖醇 100g
鸡蛋 1个
抹茶粉 2大匙

冷冻芝士层 8寸
吉利丁粉 10g
冷水 50g
热牛奶 50g
马斯卡彭芝士（室温） 230g
赤藓糖醇 40g
酸奶油 80g
动物性鲜奶油 250g
抹茶粉 10g

ingredient：
335°F 18minutes
make 2 layers of 8inch cake

eggs 4
vanilla extract 1 teaspoon
milk 3 tablespoon
vegetable oil 3 tablespoon
almond flour 75g
baking powder 1/2 teaspoon
matcha powder 1 teaspoon
salt pinch
cream of tartar 1g
Erythritol 50g

Matcha cheesecake(bake)
350°F 50minutes
water bath method
cream cheese 450g
erythritol 100g
egg 1
matcha powder 2 tablespoon

matcha cheesecake(refrigerator）
gelatin powder 10g
cold water 50g
hot milk 50g
mascarpone cheese (room temperture) 230g
erythritol 40g
sour cream 80g
heavy cream 250g
matcha powder 10g

我的常用烘焙工具 my often used baking utensils:
 www.amazon.com/shop/bakersplayground

Follow me:
►youtube: https://www.youtube.com/bakersplayground
►Instagram:  https://www.instagram.com/bakersplayground
►微博  https://www.Weibo.com/bakersplayground
►Business Inquiries：meouic@hotmail.com

Disclaimer:  This video is NOT sponsored， some of the links above are affiliate links.
这个视频没有赞助，以上部分链接为分润链接，不影响购物价格。如果介意的话可以打开新的窗口，搜寻同名产品购买：）

post-title
美麗烘焙Baker's Playground

About author
Hello, 大家好，我是Millie， 因為對美食的熱愛，我到法國藍帶學習了烘焙，現在是一名甜點師。 希望可以在這裏把我覺得非常美味的食譜，或者實用的烘焙技巧分享給大家。 甜點的路上我也一直在學習中，也希望我的頻道能成為大家討論和分享烘焙的一個平台。 謝謝你們來我的頻道觀看我的視頻：） Hi there, I'm Millie, I'm a foodie, dessert lover, baker, I'm making video to share all the delicious recipe and baking technique I have, I hope you enjoy my content and welcome any discussion about food in my channel, Thank you for watching my videos!
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vanilla cake 在 Emojoie Youtube 的最讚貼文

Emojoie By Emojoie

2021-09-16 19:00:08 有 134,110 人看過 有 4,970 人喜歡
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I love carrot cakes from cafes.
I made a carrot cake that is full of nuts and spices this time.
I've been getting a lot of requests for eggless recipes, so I made this cake without it.
Why don’t you try it at teatime?😁

Please follow me
Instagram: https://www.instagram.com/emojoiecuisine
TikTok: ​​​​​​​https://www.tiktok.com/@emojoie

~Instructions is explained in the subtitles[CC]~
➢Mold 14 x 8cm / H8cm 800ml
You can also use an 18 x 8cm / H6cm mold.
80g (0.35 cup) soy yogurt
110g (0.56 cup) brown sugar
80g (0.73 cup) pecan nuts
1 carrot (140g) 5oz
80g (0.35 cup)Vegetable oil
1/2 tsp cinnamon
1 tsp vanilla extract
160g (1.28 cup) flour
1 tsp baking powder
1/2 tsp baking soda
-Optional-
Cardamom and nutmeg

200g (0.9 cup) cream cheese
40g (0.33 cup) powdered sugar

180°C（356F）50 minutes
Cut the surface of the cake, after 20 minutes.
Wrap the cake in plastic wrap and let it sit overnight.

SUBSCRIBE➢ https://bit.ly/2Re4VzS
Please give me a thumbs up👍 or comment if you like the video. It'll help motivate me!

* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631

---------------------------------------------
Please refrain from uploading the video to other SNS without permission, as this is a violation of "YouTube Fair Use".

post-title
Emojoie

About author
In this channel, I introduce how to make various sweets and dishes. We aim to make videos that are not only fun to watch but also fun to make.
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vanilla cake 在 cook kafemaru Youtube 的最佳解答

cook kafemaru By cook kafemaru

2021-09-12 12:22:29 有 89,730 人看過 有 2,709 人喜歡
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シフォン生地をマフィンカップで焼いたら、真ん中に生クリームを
目いっぱい絞り入れる。
たったこれだけのことなのに、なんて人を虜にするケーキなのでしょう♡
青春の1ページのごとく、秋空に向かって叫んでみる。
「ダイエットなんてやめてやる～～～」
ええ、ほんとうに叫べたら良いですが、小心者の私は、小声で呟きます。
「今日だけ、1個だけ♡」
甘いってこういうことを言います＾＾


レシピは下にあります↓

フォロー&いいね!  も   お願いします!!!!!!
 twitter
https://twitter.com/cookkafemaru
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https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
良かったら遊びにきてください＾＾
https://ameblo.jp/28280807

==================================================

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Amazonはこちらから購入できます↓↓↓
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https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================


【Ingredients】10 Cupcake Molds, (H 5cm Φ6cm)
3 Egg yolks(55g) 　
20g granulated sugar  
35g Neutral-flavored oil (vegetable, rice bran, canola, etc)
50g Milk  (room temperature)　　
Vanilla oil
40g Bread flour　　
30g Cake flour   　
●meringue
3 Egg whites (100g)　
40g granulated sugar  
5-6 drops of lemon juice

●Whipped cream
200g  Heavy Cream  
20g  Granulated sugar
Vanilla essence

*non melting powdered sugar　

【Directions】
●Make whipped cream
①Pour heavy cream into the bowl and add granulated sugar and vanilla essence.
②Place the bowl inside a bowl with ice water and beat the cream.
●Make Chiffon cake
①Separate eggs into egg yolk and egg white, put the egg white in the freezer until its edge is lightly frozen.
②Add sugar to the egg yolk, and mix well.
Mix the egg yolk until it becomes whitish and heavy.
③Add the  oil little by little while mixing.
④Add the  milk(room temperature),vanilla oil, and mix well.
⑤Sift cake flour, bread flour  together and mix well.
⑥Add sugar to the egg white 3 separate times, and make meringue.
When you first add the sugar, add 5-6 drops of lemon juice.
⑦Add the meringue to the egg yolk batter in 3 parts.
mix it while scooping and dropping until it gets smooth.
Preheat the oven to 338 °F/170℃.
⑧Pour the mixture into the Cupcake Molds.
⑨Bake at 170℃（338°F）for 20 minutes.
⑩When they're baked, cool them on a cake cooler
Squeeze whipped cream  and  then serve!

【材料】マフィンカップ10個(カップの直径6cm 高さ 5cm)
 ●卵黄生地
卵黄3個分　(55g)
グラニュー糖　20g
米油    35g(or グレープシードオイル、太白ごま油、サラダ油など)
牛乳(室温)  50g
バニラオイル
強力粉  40g
薄力粉  30g
●メレンゲ
卵白 3個分 (100g)
グラニュー糖　40g
レモン汁    5-6滴

●ホイップクリーム
生クリーム　200g  
グラニュー糖　20g
バニラエッセンス

*溶けない粉糖

【作り方】
●ホイップクリーム
ボウルに生クリームを入れ、砂糖、バニラエッセンスを加える。
氷水にあてながらしっかり目に立てる。
丸口金をつけた絞り袋に入れておく。
●シフォンケーキ
①卵は卵黄と卵白に分けて、卵白は卵白の周りが少し凍るまで、冷凍庫に入れる。
②卵黄に砂糖を加えて白っぽくなるまで3分ほど頑張ってしっかりと混ぜる
③米油を少しずつ加えながら混ぜる。
しっかり乳化させる。
④牛乳とバニラオイルを加えて混ぜる。
⑤薄力粉、強力粉をふるって加えてよく混ぜる。
⑥メレンゲを立てる
最初は低速でほぐすように立て白くなったら、1/3の砂糖とレモン汁6滴位を加えてハンドミキサーを高速に切り替えて立てる。
⑦筋が出てきたら残りの砂糖の半量を加えて立てる。
⑧砂糖がなじんで立ってきたら、残りの砂糖加えて立て、最後は低速で30秒ほど回してキメを調える。
⑨卵黄の生地にメレンゲを三回に分けて加える。
泡立て器で上の方だけ混ぜるようにして、全部メレンゲが入ったところで今度は泡立て器で生地をすくうように混ぜ、最後はゴムベラでツヤが出るまで混ぜる。
⑩オーブンを170℃に予熱スタート。
マフィン型などに生地をすくって入れ、空気を抜くためにお箸で優しくくるくるしてから、軽く天板ごと落とす。
⑪オーブンで20分焼く。
⑫焼き上がったらケーキクーラーの上で冷ます。
ホイップクリームを絞り入れて出来上がり～!

*メレンゲを作る際に加える「レモン汁」は気泡を安定させる働きがあります。
よりキメ細かいメレンゲになるのでシフォンがシルクのようなふわふわの焼き上がりに!
わずか数滴と思うことなかれ!出来れば加えて作ってください。
シフォンケーキはメレンゲ作りが重要です、メレンゲ作りがうまくいけば最高に美味しい
ケーキになります。
*焼き上がり後に生クリームを詰める時にやりにくいときはお箸などで穴を開けても
okですが、力任せでぎゅうぎゅうやってしまうと、せっかくの生地がつぶれていまいますので
優しく優しく!
(私は穴を開けずにそのまま探りながら生クリームを詰めます)
生クリームがうまく入らないときは生地作りがうまくいってないことが多いです。
目の詰まった固い焼き上がりだと、柔らかいクリームは入りません。
*メレンゲ作りや生地の合わせ方など、慣れてくると段取り良く出来るようになります＾＾

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cook kafemaru

About author
2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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