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doanphuong
02-11-2006, 08:29 AM
Bro va sis ơi , làm ơn chỉ cho DP cách làm bánh kem đi , thank's

ChiLaMuaThuRoi
02-11-2006, 05:37 PM
dp,

Mấy tháng trước dk co' làm b-day cake cho cháu dk , dk có thử cái recipe ni ... thấy bánh ra thơm & ngon lắm . dk paste lại recipe = tiếng Anh nha ?

Họ chỉ dùng 1 1/2 cup sugar nhưng dk sài 1 cup vì hông muốn bánh ra ngọt quá .



Cake

Ingredients:


6 large eggs, separated plus 1 additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar


(Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.)





Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

ChiLaMuaThuRoi
02-11-2006, 05:52 PM
Lúc đó dk làm fondant & royal icing . Nhưng royal icing mau khô quá . Nên dk kiếm recipes khác cho dp xài thử . :)

Theo dk tốt nhất là nếu dp có thời gian thì nên làm thử 1 cái vài ngày trước sinh nhật để xem thử có vừa ý hông . Rồi lúc đó làm cái thiệt sau . :)



BUTTERCREAM ICING

Ingredients



2 cups (1 lb or 454 g) unsalted butter, room temperature
1 cup (230 g) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
3 lbs (1.36 kg) 10X confectioners' sugar
1/2 cup + 1 Tbsp (4 1/2 fl oz or 135 ml) water, milk, or clear liqueur
3 Tbsp meringue powder (see Epicurious Editors' Notes, below)
1 tsp salt






Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.



Notes:
• This recipe yields more than enough for two cakes — if icing only one cake, make a half recipe or freeze the extra.
• If using the icing to write on a cake, soften it with extra liquid. If using it to pipe roses, add extra confectioners' sugar

doanphuong
02-12-2006, 12:23 AM
Sis ơi sis có reciep tiếng việt không ? DP không có rành tiếng anh lắm nên sợ làm sai quá , thank's sis

ChiLaMuaThuRoi
02-12-2006, 12:31 AM
Vậy dk kiếm recipe khác cho dp hỉ ?


Nguyên Liệu:


8 cái trứng gà
Hơn 1 chén đường
1 chén bột cake flour
1/2 thỏi bơ, để ngoài cho tan



Cách Làm:


Đánh lòng trắng trứng khoảng 10 phút. Sau đó cho lòng đỏ trứng vô đánh thêm khoảng 5 phút. Rồi kế tiếp cho đường vô đánh khoảng 40 phút ở high speed.

Lấy cái rây, rây bột vào trứng và đường, trộn cho đều, dùng đũa quậy đều một chiều.

Sau đó cho bơ vô hỗn hợp trứng.

Mở oven to 400 độ F, sau đó lấy khuôn bánh ra, đổ hỗn hợp vào và nướng, khoảng 15 phút thì cho xuống 370 degree. Nướng thêm khoảng 15 phút nữa thì bánh chín, lấy ra để nguội.

gaucon
02-12-2006, 12:55 AM
hổng có đèn cầy ....

& ... bài Happy Birthday :cigar:

Tho con
02-13-2006, 07:37 AM
Vậy còn kem lớp bên ngoài nữa, kem chocolate hay kem sữa.

saomai
02-13-2006, 11:51 AM
Đúng rồi đó DK...cái lớp kem ở ngoài làm sao giống mấy tiệm pháp làm đó DK chỉ dùm luôn, mai mốt SM làm thử xem sao...SM chưa làm bánh kem bao giờ hết...:D

gaucon
02-13-2006, 12:05 PM
Đúng rồi đó DK...cái lớp kem ở ngoài làm sao giống mấy tiệm pháp làm đó DK chỉ dùm luôn, mai mốt SM làm thử xem sao...SM chưa làm bánh kem bao giờ hết...:D
nhìn nụ cười của bác saomai, em tin không nổi :cigar:

MuaHaTuongTu
02-13-2006, 12:13 PM
Lúc đó dk làm fondant & royal icing . Nhưng royal icing mau khô quá . Nên dk kiếm recipes khác cho dp xài thử . :)

Theo dk tốt nhất là nếu dp có thời gian thì nên làm thử 1 cái vài ngày trước sinh nhật để xem thử có vừa ý hông . Rồi lúc đó làm cái thiệt sau . :)



BUTTERCREAM ICING

Ingredients



2 cups (1 lb or 454 g) unsalted butter, room temperature
1 cup (230 g) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
3 lbs (1.36 kg) 10X confectioners' sugar
1/2 cup + 1 Tbsp (4 1/2 fl oz or 135 ml) water, milk, or clear liqueur
3 Tbsp meringue powder (see Epicurious Editors' Notes, below)
1 tsp salt






Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.



Notes:
• This recipe yields more than enough for two cakes — if icing only one cake, make a half recipe or freeze the extra.
• If using the icing to write on a cake, soften it with extra liquid. If using it to pipe roses, add extra confectioners' sugar

Thanks sis, this is my favorite

saomai
02-13-2006, 02:20 PM
nhìn nụ cười của bác saomai, em tin không nổi :cigar:
chứ chẳng lẽ bác Gấu tin những chuyện trên đây là thật ha...:hair:

ChiLaMuaThuRoi
02-13-2006, 04:03 PM
Đúng rồi đó DK...cái lớp kem ở ngoài làm sao giống mấy tiệm pháp làm đó DK chỉ dùm luôn, mai mốt SM làm thử xem sao...SM chưa làm bánh kem bao giờ hết...:D


sm hỏi mousse đó phải hông ?

dk cũng thích nó nhưng chưa bao giờ thử làm hết . Cứ mua đồ về để trong tủ lạnh tới quá hạn rồi vứt . :(

Thay vì dùng Rum flavor , sm có thể thay thế bằng mùi cam (grand marnier) hay mùi coffee (starbuck coffee liqueur) .


-----------------------------------

Rum Chocolate Mousse

Ingredients:


1/4 c. sugar
2-4 tbsp. rum (optional)
1/4 lb. chocolate chips
2-3 tbsp. whipping cream, not whipped
2 egg whites, beaten
2 c. whipping cream, whipped or tub of Cool Whip




Directions:
Dissolve over heat: 1/4 cup sugar and 2 to 4 tablespoons rum. Watch closely so it doesn't burn or crystallize. In a double boiler (or in the microwave on low heat), melt the chocolate chips. Stir the melted sugar and rum into the melted chocolate chips. When sugar and chocolate are well stirred and smooth, stir in 2 to 3 tablespoon of whipping cream, not whipped. Beat 2 egg whites until fluffy and set aside. When the sugar, chocolate and whipping cream has cooled, fold in the beaten egg whites. In a large bowl, whip the 2 cups of whipping cream until fluffy or use the Cool Whip. Fold in the chocolate sauce. Your Choice: Put in one big bowl to serve from later, or put in individual dessert glasses or sherbet glasses. Garnish the top with shredded chocolate. Chill for 12 hours.


http://recipes.epicurean.com/recipe/12904/rum-chocolate-mousse.html


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

2 kiểu ni của mấy ông chefs xịn làm . :)

Chocolate mousse


UNSWEETENED CHOCOLATE 4 oz..
SEMI-SWEET CHOCOLATE 38 oz.
BUTTER 8 oz.
YOLKS 8 oz.
SUGAR 8 oz.
WHITES 12 oz.
SUGAR 12 oz.
HEAVY CREAM 2#
VANILLA EXTRACT .5 oz.




1) Melt chocolates over simmering water bath. Add butter and stir till melted. Keep warm around 100F.

2) Combine yolks and sugar and heat over a water bath stirring till 110F. Then whip on a mixer until light and thick. (ribbon stage)

3) Prepare a Swiss Meringue, by combining whites and sugar in a Hobart bowl, heat over a water bath till a 110F degrees. Then whip until firm peaks are reached.

4) Whip the heavy cream and vanilla extract to soft peaks and reserve in the refrigerator.

5) Quickly and carefully fold-in the yolk mixture into the melted chocolate, then the Swiss Meringue, and then the whipped cream.


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


White chocolate mousse


GELATIN .25 oz.
WATER 2 oz.
EGG YOLKS 5.5 oz.
SUGAR 3 oz.
MILK 6 oz.
WHITE CHOCOLATE - finely chopped 5.5 oz.
HEAVY CREAM - whipped (soft peaks) 16 oz.
VANILLA EXTRACT 1 TBSP.




1) Bloom and dissolve gelatin in the 2 ounces of water.

2) Warm whip the yolks and sugar to 150F. Whip on high speed till thick.

3) Scald the milk, and then pour over the chopped white chocolate.

4) Add the gelatin to the chocolate mixture.

5) Add vanilla flavoring.

6) Allow the chocolate mixture to cool over an ice-water bath until slightly thickened!

7) Then fold-in the yolk/sugar mixture.

8) Then fold-in the whipped cream. Be careful not to overmix!

saomai
02-13-2006, 11:41 PM
Thanks DK...nhưng nghĩ lại thôi chắc chẳng làm...vì ăn cái này là dể mập lắm, có bánh cake DK chỉ làm thì được rồi...khi nào thèm ngọt sẽ làm ăn, thường thì SM mua cái hộp bột pha sẵn bán ngoài chợ về làm , nhưng ngọt thấy sợ, nên bên đây mỗi lần có sinh nhật là hay ra tiệm pháp mua bánh sinh nhật nhưng mắc quá, tới 40 $ một cái bằng cái đĩa thôi :)