Chocolate Cake｜HidaMari Cooking 

HidaMari Cooking 口金2重？wわからんけど…

たまにひだまりさんは口金を二重にして使いますよね✨そういう発想も美味しいスイーツ作りに役立っていて尊敬します✴️✴️

質問させて下さい！ スポンジケーキを作る時、なぜ生地の一部に牛乳と油を混ぜてそれを大きなボウルの方に入れるんですか？ 良ければ、教えて下さい。

@@ハム-w7v さん 本人じゃなくてごめんなさい それは、牛乳とかをそのまま入れると混ざりづらくてせっかく立てた気泡が潰れてしまうからです。だから混ぜた時の相性をよくするために一部の生地を混ぜているんですよ。

アリス さんありがとうございます😊！アリスさんに質問していないのに、答えてくださり なんだか、申し訳ないです😅 勉強になりました！

does the sugar syrup make it too sweet or just right?

@@aryasatre8738 Very, very late to reply, but the syrup is there to make the cake moist

前から思ってたんですけど、うぽつです！ってどういう意味なんですか？

みやなー (動画)アップお疲れ様です！と言う言葉の略みたいなものです。 アップ→up、おつ→otu、があわさって、upotu→うぽつになりました。

@@user-dj9dt7sn2m なるほど分かりやすい説明ありがとうございます。

あなたのコメントのおかげで俺の心が和みました。ありがとう

Yes

حبيبي عاوزة عدة زي دي.

Hi! Sorry if this was ages ago- just came across this and I wanted to help out a little! Flour definitely affects the rising of the cake and if you used regular flour, which I assume to be all-purpose, it’s likely that it’ll have a denser outcome compared to cake flour (cake flour is much lighter hence rises more in the oven) but also technique comes into play here- because she doesn’t use baking powder to enlarge the air bubbles in the cake while baking, it’s important to make sure that you’re incorporating enough air when you’re beating the eggs (you should be able to “ribbon” your mixture and draw an egg before it disappears back into the batter to check if it’s ready or not) //in my first time trying this out, I realised that I didn’t beat my eggs for long enough hence it didn’t rise as much as the cake in the video. So possibly, you probably didn’t beat it for long enough as well hence it didn’t incorporate as much air :) and as for the cream, I believe that it’s because 1) your bowl wasnt cold enough to start with, which wouldn’t provide you with “stabilised structure” 2) your cream doesn’t have a high milk fat content - whipping cream usually has to have a milk fat content of 35% or above for it to be “thick” and stabilised :) hopefully I helped answering your questions! I’m no professional baker but I do quite a lot of home baking and I speak from the experiences that I went through.

hey i had this exact same problem as you and i was able to fix it. I decided to remake the cake, but all i did was add half a teaspoon of baking powder ( i do not know why this is not included in the recipe as baking powder is always an ingrediant because it is what makes the cakes rise). The 35 degrees was not that important, in fact I skipped that step , but after adding baking powder my cake came out really good when i cut it. I did use self-raising flour instead of cake flour and not plain, but i think it will still work with plain flour About the chocolate cream, are you sure you are using heavy cream or whipping cream? i do not think regular cream would work. IF you are, i guess try whipping it for a bit longer as after about a minute mine became quite thick. I also found that refrigerating the cream (mine was for a day as it was left over from the first cake), it became even thicker and went on a lot nicer onto the cake hope this helps :))

@@challi5109 i saw your comment since i also got tagged!! it's really amazing how we come up with different solutions to the problems we face~!! baking cake is really like a chemical experiment- you really have to try to figure it out!! it was really interesting to read your method!! thank you so much HAHA!! have a great day Challi!! ✨😊

@@nomkakaii Hi! I wanted to ask does adding the sugar syrup make it too sweet?

Arya Satre hi!! I personally don’t like adding syrup to my cakes but hidamari does it here to moisten the sponge cake a little^ her recipes tend to not be too sweet but it’s okay to omit it if you like!

@@dragondain and you need a brain

feedback??

ليس للفضول غقط بل للتجربة ايضا لازم نشوف اي شيء يعجبني نجربو شو الفائدة من الفرجة فقط

Did you try it? How was it?

@@TheTakashimadaira yes I did, it's not bad, you can try it if you like

Fadia Wehbe would love to! Thanks!

اختي لا نقول 50g من كعكة بل 50gمنى الدقيق الحلواني

3lik kan9alb bach nafham lma9adir chokran bzaf 🤗👍

@@naimanaima9363 هانا انسخ إلي هي /هو يكتبه والصق ما اكتب شي

@@zahrafilbostan8151 what do you say?

直径が大きい分同じ分量でやると薄っぺらくなっちゃうと思います

本人じゃなくてすみません。 風味が全然違うので少し値段は高いですが太白胡麻油が良いと思います

i'm not HidaMari but i can help answer your question. milk and oil are necssary to increase the moisture in the cake. without them, you'll end up with a hard cake somewhat like lady finger crumb.

@@AA-fb5fr :ooo that's a helpful information and don't worry thank you so much for answer me. Have a nice day ^^

Probably she edited that part (sorry for my English)

すしらーめん《りな》 くそリア充め...。 幸せになりやがれよ(イケボォ)

Meeeee!!!!!

大丈夫だと思いますよ。あ、今更でごめんなさい

サラダ油か無縁バターで代用出来るって聞いた事あります！

@@みしゅあ-o8w ありがとうございます✨代用で作ってみようと思います！

rin kari 投稿主ではありませんが… シロップを塗る理由は主に2つで、スポンジをしっとりさせる役割とクリームをスポンジにしっかり密着させる役割があります 塗らなくても美味しくいただけますよ 食感も違ってくるので色々試してみてくださいね

乾燥防止のためですよ。 HIDAMARIさんからの回答じゃなくてごめんなさいm(_ _)m

お二人ともありがとうございます！