Month: November 2021

I made Oreo roll cake by putting Oreo cream on a thin sheet and rolling it up. The sheet is thin and even when rolled up, it is slightly larger than the Oreo, so it is cute and good to eat one piece at a time. I applied condensed milk on the outside, sprinkled with finely crushed Oreo powder, and put Oreo cookies on the side to make it different. I put Oreos on both sides and they do not stick to each other even when placed side by side, so it would be good to put them in a box and give them as a gift. It’s a delicious roll cake with a lot of Oreo flavor with cookies and powder.

▶Mold size: 38cm x 26cm.

▶Ingredients

2 Egg yolks

5g Sugar

0.5g Salt

15g Vegetable oil

25g Milk

2g Vanilla extract

35g Cake flour

4g Black cocoa powder

1g Baking powder

2 Cold egg whites

40g Sugar

70g Cold Heavy cream

12g Sugar

70g Cold cream cheese

15g Oreo powder

50g Condensed milk

Oreo powder

▶Recipe

1. Mix egg yolk with sugar and salt, then add vegetable oil and mix until completely mixed.

2. Add milk and vanilla extract and mix, then sift the soft flour, black cocoa powder, and baking powder and mix.

3. While whipping the cold egg whites, when large bubbles appear, divide the sugar into 2 portions and whip to make a meringue with soft horns. Add a small amount to the egg yolk batter, mix, and then add to the meringue and mix.

4. Apply unsalted butter, pour the dough into a mold with parchment paper, spread it flat, bake in an oven preheated to 170 degrees for 15 to 17 minutes, take it out of the mold, remove the parchment paper, and cut the edges.

5. Add sugar to the cold whipped cream and whip until foamy, then add cold cream cheese and whip until the horns stand, then add Oreo powder and mix.

6. Spread the cream flat on the sheet, roll it up and fix it with parchment paper, and let it harden in the refrigerator for 1 hour.

7. Cut the roll cake, attach the creamed Oreo cookies to the cross section, and coat the edges with Oreo powder.

I made a square-shaped cherry buttercream cake decorated with coveted cherries. I baked the sheet in pink to match the cherry, and used two creams, white and pink. I put cherry jam in the pink cream, but the jam I used contains cherry kernels, so I cut it into small pieces. I made it in a square shape to make it cute to match the cherry, but it’s pretty because it has a different feel. Buttercream is good when stored in the refrigerator so that it hardens and does not lose its shape when cut. I think the soft buttercream and the taste of cherry go well together.

▶Mold size: 16.5cm.

▶Ingredients

190g Egg 

100g Sugar

13g Honey

2g Vanilla extract 

35g Unsalted butter 

55g Milk

120g Cake flour 

Red food coloring

300g Unsalted butter 

300g Powdered sugar 

85g Whipping cream

6g Vanilla extract 

85g Cherry jam 

▶Recipe

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then add red food coloring to color, sift the soft flour and mix.

3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5 cm square mold, and bake in an oven preheated to 170 degrees for 40 minutes.

4. After cooling the cake sheet, cut off the top, cut into 3 pieces and trim the edges.

5. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 3 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.

6. Put 1/3 of the cream in a piping bag, add cherry jam and a little red food coloring to the remaining cream and mix to make cherry cream and put it in a piping bag.

7. Squeeze the two creams alternately on a cake sheet and place the other sheet on top. Repeat one more time.

8. Apply cherry cream on the outside and top, and alternately place cream and cherry on the top edge.

I made a cookie called Langue de Chat because the long stick-shaped cookie resembles a cat’s tongue. If you bake it for a short time and shape it before it cools down, you can make it into various shapes and it’s fun. It is thin and has a crispy texture, and it has a familiar taste like egg crackers and cookie dough. The baking time may vary depending on the oven specifications, but this cookie is thin, so I think there is a difference between baking it for an extra minute and not baking it. Cookies tend to spread a lot as they bake, so you have to make sure there is plenty of space between panning. I also made it with chocolate dough, but it looks more luxurious and tastes delicious when it is together.

▶Ingredients

90g Unsalted butter

85g Sugar

2 Eggs

2g Vanilla extract 

110g Plain flour

45g Unsalted butter

45g Sugar 

1 Egg

1g Vanilla extract

20g Whipping cream 

50g Plain flour

7g Cocoa powder 

▶Recipe

1. Soften unsalted butter, add sugar and mix, then add eggs and vanilla extract and mix.

2. Sift the wheat flour, mix, put in a pastry bag, pan in an oven pan for a long time, bake in an oven preheated to 200 degrees for 7 minutes, and cool.

3. Knead the dough in a small circle shape in an oven pan, bake it in an oven preheated to 170 degrees for 7 minutes, and when it is hot, put it on a stick to shape it and cool it.

4. Soften unsalted butter, add sugar, mix, add egg and vanilla extract, mix, add whipped cream and mix.

5. Sift the wheat flour and cocoa powder, mix, put in a pastry bag, squeeze the dough in the oven pan, spread it out, bake it in an oven preheated to 170 degrees for 6 minutes, roll it up while it is hot, and cool it.

I made a cake with three creams by adding black cocoa powder to make a dark colored sheet. I saw the Tianwei Taiwan sandwich and the color was unique, so I applied it to a cake and made it. I sandwiched yellow custard, white condensed milk cream, and pink strawberry whipped cream. The color is pretty and the taste is really good. You can make it and eat it right away, but I put it in the refrigerator for about an hour and then cut it. The sheet was baked in an 18cm pan and cut into 11.5cm squares. When eating, you can cut it with a fork, but it is really delicious to eat it with your hands and take a full bite like a sandwich.

▶Mold size: 18cm.

▶Ingredients

190g Egg

110g Sugar 

10g Honey 

3g Vanilla extract

35g Unsalted butter

55g Milk

110g Cake flour 

Black cocoa powder

1 Egg yolk

15g Sugar 

5g Corn starch

1/8ts Vanilla bean paste

80g Hot milk

 

100g Whipping cream

20g Condensed milk 

30g Strawberry jam 

▶Recipe

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and black cocoa powder and mix.

3. Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 180 degrees for about 40 minutes.

4. Cool the cake sheet, cut off the top and bottom, cut into 4 pieces, and cut into 11.5cm squares.

5. Add sugar to egg yolk and mix, add corn starch, mix, add vanilla bean paste, mix, add hot milk and mix.

6. Heat over low heat while stirring until thickened, transfer to another bowl and cool at room temperature, then cool in the refrigerator.

7. Whip fresh cream and condensed milk to make cream, reduce the cream a little, add strawberry jam and mix.

8. Put custard cream on a sheet, cover with another sheet, put white cream, cover with another sheet, put strawberry cream, and cover with another sheet.

9. Wrap in plastic wrap and place in the refrigerator for 1 hour.

I made a chewy jelly with plenty of fresh pomegranate. It contains a lot of pomegranate juice, so it is fragrant and has a beautiful color. It is not a soft jelly, but a very chewy jelly. I wanted to make it two-tone, so I hardened the transparent layers together, but I added a little bit of lemon juice because the color would become cloudy if I added too much lemon juice. It’s pretty even with sugar, but I think it’s easy to store as they are separated from each other even if you omit them. It had a lot of fruity taste, so it was really delicious!

Mold size : 22cm x 17cm.

▶Ingredients

100g Pomegranate juice

220g Sugar

60g Starch syrup

36g Gelatin

40g Water

10g Lemon juice

110g Sugar

30g Starch syrup

18g Gelatin

▶Recipe

1. Put the pomegranate in a blender, grind it, and filter it through a sieve.

2. Add gelatin to cold water and soak until it becomes soft.

3. Put the pomegranate juice, sugar, and starch syrup in a pot and boil it until it thickens slightly. Remove from the heat, squeeze the water from the soaked gelatin, and mix until the gelatin is dissolved.

4. Dip the mold in a little oil and wipe it with a kitchen towel to coat it, then pour the jelly mixture through a sieve into the mold and let it harden in the refrigerator for about 1 hour.

5. Put water, lemon juice, sugar, and starch syrup in a pot and boil it until it thickens slightly. Remove from heat, squeeze the water from the soaked gelatin, and mix until the gelatin is dissolved.

6. Pour it down through a sieve on the hardened pomegranate jelly and let it harden in the refrigerator for about 30 minutes.

7. Remove the jelly from the mold, cut it and coat with sugar.

I made a thick and sweet chocolate cake with plenty of dark chocolate. I don’t think eggs are added, so the texture is a little stronger. It’s not baked for too long, so it’s crispy on the outside, but the middle part is moist and you can feel the two textures. You can cook it a little more depending on your taste. It’s really simple, so I think it’s a good cake to make quickly when you want to eat chocolate cake.

▶Mold size: 16cm.

▶Ingredients

250g Dark chocolate

70g Unsalted butter 

120g Milk

50g Whipping cream

120g Cake flour 

10g Cocoa powder 

3g Baking powder 

▶Recipe

1. Put dark chocolate, unsalted butter, milk, and whipped cream in a bowl and heat in the microwave for 1 minute to melt. Sift the soft flour, cocoa powder, and baking powder and mix.

2. Pour into a 16cm mold, flatten it, and bake in an oven preheated to 170 degrees for 30~35 minutes.

I made a frozen icebox cake with cream by baking pastel-tone macarons in three colors. I used macaron coque instead of cookies, and it went well with cream cheese cream and it was really delicious. When I ate it frozen with cream, it felt like eating ice cream. I think it’s fun to eat because the colors are pretty and the macaron coke is chewy. On top, I cut the remaining coke by hand and put it naturally to finish it, but the coke on the top adds crunchiness. I think it would be easy and good to eat it naturally on a plate without using a mousse.

▶Mold size: 15cm x 7cm.

▶Ingredients

100g Almond powder 

80g Powdered sugar 

80g Egg white

80g Sugar 

Food coloring (red, blue, purple, white)

200g Cold cream cheese 

50g Sugar 

300g Whipping cream

▶Recipe

1. Whip the egg whites and when large bubbles appear, divide the sugar and whip to make a hard meringue.

2. Sift the prepared almond powder and sugar powder, mix, divide the dough into 3 parts, give each color, and make macaronage.

3. After panning and flattening in an oven pan, dry at room temperature until a film forms on the surface of the macarons and does not stick when touched, bake in an oven preheated to 150 degrees for 15 minutes and cool.

4. Add sugar to cold cream cheese and mix, add fresh cream and whip to make cream.

5. Put the cockle on the frame and top with the cream. Repeat 2 more times and freeze for 3 hours in the freezer.

I made a colorless red velvet cake topped with cute gingerbread cookies! I did not add any coloring and I used red rice flour to make the color, but I think it comes out a much prettier and more luxurious color than the one made with coloring. The sheet is moist and fluffy, so it goes well with the cream cheese cream and is really delicious. I spilled chocolate ganache and decorated with gingerman cookies, sheet powder, and rosemary, but I think a different red velvet cake came out. It goes so well with Christmas and it’s a better cake because it doesn’t contain any coloring.

▶Mold size: 15cm.

▶Ingredients

75g Unsalted butter

100g Sugar

75g Egg

1/2ts Vanilla extract

175g Cake flour

13g Red rice flour

4g Cocoa Powder

1g Salt

Buttermilk (167g warm milk + 8g lemon juice)

4g Baking soda + 8g lemon juice

400g Cold cream cheese

Whipped cream (300g whipping cream + 60g sugar)

Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine)

Gingerbread cookies (Recipe: https://youtu.be/jkZRLMZ8T5Y)

Sugar syrup

Rosemary

▶Recipe

1. Add lemon juice to warm milk and leave at room temperature for 10 minutes to make buttermilk.

2. Soften butter, add sugar and mix, then add egg and vanilla extract and mix.

3. Sift in soft flour, red rice flour, cocoa powder, and salt and mix, then add buttermilk little by little and mix.

4. Add baking soda to lemon juice and mix, then add to the dough and mix.

5. Apply butter and pour the dough into a mold with parchment paper, bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 2 pieces. (Bake one more time to make a total of 4 sheets.)

6. Add cold cream cheese to whipped cream with sugar and mix to make cream.

7. Put the sheet on the wheel, sprinkle with sugar syrup, and then apply cream. Repeat 3 times.

8. Apply a thin layer of cream on the top and sides and harden in the refrigerator for about 30 minutes.

9. Apply the cream smoothly all over.

10. Sift the cut sheet and make a powder and attach it to the bottom of the cake.

11. Sprinkle ganache on the side of the cake and garnish with cream, gingerbread cookies and rosemary.