關於 parchment paper piping bag with tip ，我們在網路上蒐集到這些相關的討論、資訊與評價

Hello friends! Today we're going to share with you how to make a French style chocolate and vanilla cake: Chocolate Marble Cake (Marbré Au Chocolat).

Marbré Au Chocolat, aka Chocolate Marble Cake is an iconic French store-bought dessert. It’s traditionally baked in a loaf tin in France. This cake is very moist and not sweet, it’s a perfect treat for any time of the day.

This is a simple recipe and very easy to make, it tastes like pound cake, but the taste is richer and buttery, butter gives lots of flavor. And one serving of cake can taste the flavors of vanilla and cocoa. Heartily recommend. 💕

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This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/e_YXyxxSxkg
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How to make French Chocolate Marble Cake
Here is the French Chocolate Marble Cake Recipe

☞  Mold size: 16x7x6cm

✎ Ingredients
unsalted butter 100g
powdered sugar 100g
egg 2, about 110g
vanilla extract 1.3g
honey 9g
All purpose flour 110g
baking powder 1.3g
cocoa powder 9g
a pinch of salt

✎ Instructions
1. Grease the cake pan with butter, then line with parchment paper.
2. Use a mesh strainer to sift powdered sugar. Then sift flour and baking powder together. Set aside.
3. Place softened butter and a pinch of salt into a large mixing bowl. Using a hand mixer on medium speed to cream the butter for 4-5 minutes, or until butter is pale yellow and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
4. Add half sugar and mix for 1 minute, then add the rest of sugar and vanilla extract, then  mix for another 1 minute.
5. Add honey, and add egg one by one, and mix well after each egg is added. Scraping down the sides of the bowl as necessary.
6. Add the half sifted flour and baking powder, fold it in gently with spatula until the flour has disappeared. Repeat again with the remaining flour until well combined.
7. Simply pour 2/3 of the cake batter into a piping bag. Set aside.
8. Add the cacao powder into the rest of 1/3 of the batter and slowly mix it in until combined. Then pour the cacao batter into another piping bag.
9. Once the two cake batters are ready, it's time to combine them to create the marble effect. Cut off the tip and pipe the batter into the cake pan, alternating between the two colors.
10. After placing all the batters, you can use a fork, a bamboo stick or a butter knife to swirl the batters together. It's the fun part of the recipe, you can create your own marble pattern. Now the cake is marbled and ready to bake.
11. Preheat the oven to 200C, and bake for 15 minutes, then reduce the temperature to 160C, bake for 22~24 minutes.
12. Once baked, remove the cake from the pan, and let cool on the rack.
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Chapter:
00:00 opening
00:32 Ingredients
01:24 preparation: butter pan, sieves dry ingredients
03:53 Make Marble Cake batter
07:42 Make cacao batter
09:08 fill the batter and make marble pattern
11:37 baking
12:27 taste with cream
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#MarbleCake
#chocolateCake
#easyrecipes

トゥンカロンのご紹介です！
アイスとベリーを挟み、トゥンカロンのならではのボリューム感を出しました！
赤とピンクで仕上げてインスタ映え間違いなし♡
とっても美味しいので、ぜひ作ってみてくださいね♪

いちごトゥンカロンアイス
4個分

材料：
アーモンドプードル 110g
粉砂糖 200g
卵白（室温に戻す）大3個分
グラニュー糖 50g
食紅（赤） 2滴
いちごアイスクリーム 475g
ラズベリー 12個

作り方:
1. ボウルにアーモンドプードルと粉糖を振るい入れる。

2. 違うボウルに卵白を入れてハンドミキサーで泡立てる。白っぽくなってきたらグラニュー糖を3回に分けて加え、ツノが立つまで泡立てて、しっかりとしたメレンゲを作る。

3. (2)に(1)と食紅を加え入れ、粉気がなくなるまでさっくりと混ぜる。焼く時に厚みを出すため、混ぜすぎないように気をつける。

4. 絞り袋に(3)を入れ、クッキングシートをしいた天板に直径8cmほどの円形に絞り出す。天板を少し高い位置から2-3回落として空気を抜き、1時間乾かす。

5. オーブンを140度に予熱しておく。

6. (4)を触って指に生地がつかないか確認する。オーブンで15分焼く。クッキングシートから簡単に剥がせるようになったら取り出して冷ます。

7. (6)を2枚1組にする。小さめのアイスクリームスクープでいちごアイスクリームをのせたらラズベリーをのせ、2枚目で挟んで完成！


Strawberry Macaron Ice Cream Sandwich
for 4 sandwiches

Ingredients:
1 cup superfine almond flour(110 g), if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar(200 g)
3 large egg whites, room temperature
¼ cup granulated sugar(50 g)
2 drops red food coloring
1 pt strawberry ice cream(475 g)
12 raspberries

Preparation:
1. Line a baking tray with parchment paper.

2. Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.

3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.

4. Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.

5. Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaining sugar, beating until whites are shiny and fluffy.

6. Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.

7. NOTE: Do not over-mix or batter will be too thin and runny.

8. Fill a piping bag fitted with a round tip.

9. Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.

10. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.

11. Preheat oven to 275˚F (140˚C).

12. After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.

13. Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.

14. Allow the macaron shells to cool completely.

15. Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.

16. Enjoy!

#TastyJapan

#レシピ

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Teringin nak makan dessert yang sedap dan gebu ? Korang wajib try buat cream puff ni..tekstur yang lembut dan rasa yang sangat creamy..ditambah dengan rasa buah-buahan..takkan rugi punyalah !

Resepi Krim Puff Sos Kastard Berkrim | Cream Puff & Creamy Custard Recipe

//Bahasa Melayu
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Bahan-Bahan (Krim Puff)

100 gm mentega

275 gm air

150 gm tepung gandum

3 biji telur

1 sk esen vanila

1 sb gula aising


Bahan-Bahan (Sos Kastard)

1 cwn susu segar

1 cwn krim putar

1/2 sk esen vanila

1/3 cwn gula

3 kuning telur

1/4 cwn tepung jagung

Nota: Ayakkan satu sudu besar gula aising keatas krim puff sebagai hiasan.


Cara Memasak (Krim Puff)

1. Masak air seketika. Masukkan mentega dan masak sehingga cair.

2. Masukkan esen vanila dan tepung. Gaul sehingga campuran menjadi doh.

3. Letak di tepi dan biarkan ia sejuk seketika.

4. Masukkan telur satu demi satu dan whisk sehingga doh sebati dan berkilat.

5. Masukkan doh tersebut ke dalam piping bag dan paipkan di atas dulang yang beralaskan kertas minyak.

6. Basahkan sedikit hujung jari dan ratakan sedikit puncak krim puff tersebut. Bakar pada suhu 180°C selama 15 minit. 

Nota: Dilarang membuka ketuhar ketika proses membakar kerana ia akan membuatkan krim puff penyek.


Cara Memasak (Sos Kastard)

1. Masukkan susu, krim putar, esen vanila, gula, kuning telur dan tepung jagung ke dalam periuk.

2. Kacau pada suhu rendah sehingga campuran tersebut menjadi pekat dan berkilat.

3. Tutup api dan sos kastard siap untuk dipaipkan ke dalam krim puff.

Nota: Gunakan suhu api yang sederhana untuk mengelakkan sos kastard hangit.


Cara Penyediaan

1. Potong separuh krim puff dan paipkan dengan sos kastard.

2. Hiasakan dengan potongan buah strawberry dan ayak gula aising keatas krim puff. 

3. Krim puff sos kastard siap untuk dihidangkan.


//English
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Ingredients (Cream Puff)

100 gm of butter

275 gm water

150 gm of all-purpose flour

3 nos eggs

1 tsp of vanilla essence


Ingredients (Custard Filling)

1 cup of fresh milk

1 cup of whipping cream

1/2 tsp of vanilla essence

1/3 cup of sugar

3 egg yolks

1/4 cup of corn flour

Note: Dust one tablespoon of icing sugar on the top of cream puff as garnishing.


Cooking Methods (Cream Puff)

1. Boil water for a moment. Add in butter and cook until fully melted.

2. Put in vanilla essence and flour. Mix until it becomes a dough.

3. Set it aside and let it cool for a while.

4. Put in eggs one by one and whisk until dough is well-combined and shiny.

5. Place the dough inside a piping bag and pipe it on a tray lined with parchment paper.

6. Wet your finger tip lightly with water and smooth the peaks out. Bake at 180°C for 15 minutes. 

Note: Do not open the oven during baking process to avoid the puff from flatten.


Cooking Methods (Custard Filling)

1. Put milk, whipping cream, vanilla essence, sugar, egg yolks and corn flour in a pan.

2. Stir at low heat until the mixture thicken and shiny.

3. Turn off the heat and custard filling is ready to be piped into cream puff.


Preparation Methods

1. Cut cream puff into half and pipe custard filling into the puff.

2. Garnish with sliced strawberries and dust top of cream puff with icing sugar.

3. Cream puff with custard sauce is ready to be served.


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