Тёмный

MOCHA CAKE FOR 160 PESOS ONLY 

Cat Chef
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Easy reverl bar recipe
• Revel Bar
Paano ang tamang pag costing at pricing
• Tamang pag costing at ...
Kutsinta 75 Pesos Puhunan
• KUTSINTA 75 PESOS PUHU...
No Baked moist chocolate cupcakes
• CHOCOLATE CUPCAKES NO ...
Moist chocolate crinkles
• CHOCOLATE CRINKLES /NO...
DRY INGREDIENTS:
1 CUP ALL PURPOSE FLOUR
1/2 TSP. BAKING POWDER
2 TBSP. COFFEE POWDER (YOU CAN REDUCE IT IF YOU WANT)
1/2 CUP WHITE SUGAR
In a clean bowl sift all the dry ingredients to avoid lumps and mix well,
Then set aside.
WET INGREDIENTS:
4 EGG YOLK
1/4 TSP. SALT
1/4 CUP OIL
1/2 CUP WATER
1 TBSP. VANILLA
-In a separate bowl combine all the wet ingredients and mix well.
-Add the wet ingredients to dry ingredients. Mix until well combine.
Set a side the batter mixture.
MERANGUE: ( Make sure that your bowl is clean and dry)
4 EGG WHITES
1/4 TSP. CREAM OF TARTAR
1/2 CUP WHITE SUGAR
Beat 4 egg whites until foamy, then add 1/4 tsp. Cream of tartar (you can substitute 1/2tsp vinegar if you don't have cream of tartar)
-Beat again until reach the soft peaks form, then gradually add the 1/2 cup white sugar.
Beat again at high speed until reach the stiff peaks form.
using a spatula gently fold half of the merangue into the batter, (do the cut and fold technique)
-if its well combine add the remaining merangue and gently fold again.
transfer it to 8x3 pan with parchment paper and bake for 40 45 minutes at 150°c or 300°F
MOCHA FROSTING:
2 TBSP. COFFEE POWDER (YOU CAN REDUCE IT AND ADD 1TBSP. COCOA POWDER)
1/4 CUP HOT WATER
1/4 CUP VERY COLD WATER
200 GRAMS. WHIPPIT BAKERSFIELD
Dissolve 2 tbsp. Coffee powder to 1/4 hot water and let it cool.
When the coffee mixture is cold, add the 1/4 cup cold water and mix well ( note I add 1 ice cube to maintain the coldness of the mixture)
-In a clean bowl beat 200grams of whippit for 2 minutes.
-after 2 minutes, add 1/4 cup of cold coffee mixture, then beat again at high speed for 2 minutes.
add the remaining coffee mixture then beat until reach the stable consistency.
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5 окт 2024

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