經典甜品合集 新手必做 ┃Classic Dessert Collection: Must-Try Recipes for Beginners

Crack the eggs. Put the egg whites in the refrigerator. Add egg yolks and sugar to a bowl. Whisk lightly. Sift in the flour and cornstarch. Stir until well combined. Add milk and butter to a pot. Use small fire to cook until melted. Add one-third of the milk to the egg yolks. Stir well. Add the remaining milk. Pour back into the pot. Heat with small fire. Use an egg beater to constantly stir. Stir until it becomes a paste. Pour into a bowl. Cut the vanilla bean in half. Use only 1/4 of the vanilla bean. Add it to the egg yolk mixture. Stir well and spread it evenly. Cover with cling wrap Refrigerate for a while Spread butter in the container Choose a container with vertical edges if possible Brush the oil upwards This can help the batter rise vertically Add sugar afterwards Rotate and pour it out, spread the sugar evenly When the weather is hot, put it in the refrigerator Preheat the oven to 190 degrees Take the egg whites out of the refrigerator Add lemon juice Beat until foamy, then add sugar in three portions Take the egg yolk mixture out of the refrigerator Whisk it slightly Add one-third of the egg whites Whisk until evenly mixed Add the remaining egg whites in portions Because both the egg whites and egg yolk mixture are at refrigerated temperature They are at the same temperature It is not easy to remove bubbles during mixing. Add to the bowl, and pour from the center as much as possible. After smoothing the surface, clean the edges of the bowl. Turn the bowl around with your thumb. This makes it easier for the batter to rise. 180-190°C/ 356-375°F 15-20mins Depending on the size and thickness of the bowl. The baking time will also vary. When you see that the edges of the batter have risen and are no longer wet, it's ready to be taken out of the oven. Sprinkle with powdered sugar for decoration. It can be eaten immediately. I don't like it too wet. Like this, with a crispy texture, and the texture of a cake. It's perfect. It's not too sweet. It's delicious, and it has a very strong egg flavor. Now, YouTube is promoting short videos, so the number of views for long videos has decreased significantly. I really need your support. If you enjoy my videos, You can like and subscribe to the channel. Click the bell for notifications of new videos. Or you can become a member to support me. Sponsor me to buy ingredients And watch exclusive members-only videos. Your name will also be included at the end of the latest video. If you like this recipe, You can also click Super Thanks to support me. Your support is the driving force behind my continued video production. Thank you for watching. This brownie recipe is from the famous dessert shop The Baked Bakery in New York City. It's Oprah's favorite. This time, an 18-grid brownie mold was used. Very convenient, can produce 18 different flavors at once. You can buy it on my online store [molalacook.com](http://molalacook.com/). First, add unsalted butter to the pot. Cook over low heat until brown. Brown butter can enhance the nutty flavor of the finished product. Be careful not to shallow out the water during the process. Crush the black chocolate by hand. After the butter is heated, let it cool to 56-60 degrees before adding it. If added immediately to the chocolate, the temperature is too high and the chocolate will separate. Wait until the chocolate is completely melted. If it cannot be melted, heat it in a double boiler or microwave for 10 seconds each time. Add three room temperature eggs. After whipping, add salt. Then add brown sugar or dark brown sugar. It can increase the aroma of cane sugar. If not, you can use granulated sugar instead. Whisk evenly after adding sugar. The sugar content has been reduced slightly from the original recipe. So it is not recommended to reduce sugar again. Otherwise, the brownie will not have a crystalline and reflective surface. Then add the chocolate. Stir evenly. Then add hand-drip coffee. You can use 3 grams of instant coffee powder and 5 milliliters of hot water instead. Pour into the batter. Then sift in low-gluten flour and unsweetened cocoa powder. Do not overmix the batter. Fold until there are no dry powders. Otherwise, the brownie will become hard. Then pour the batter into the mold. No need to brush oil because the mold is non-stick. In addition to making brownies, this mold can also make bread, cheesecake, pizza, etc. Then add your favorite toppings to the surface. I added cookies, nuts, and marshmallows. Bake at 180°C/ 356°F for 18-20 minutes. This heat-resistant glove can also be purchased in the online store. My strawberry and marshmallow are burnt. So it is recommended to add nuts or cookies, which are less likely to burn. Pick up the middle separator and put it on the cup to easily demold. Also, because the mold is separated first, the four sides of the brownie can also touch the mold, making the brownie more crispy and delicious. Making the brownie more crispy and delicious. The taste of this caramel cookie is the best. The inside is very soft and moist. You can go to my website for detailed recipes. If you like my video, you can like and subscribe to the channel. Click the bell for the latest video notification. Or you can join the member support and your name will be written at the end of the latest video. You can also click Super Thanks to support me once. Your support is the driving force for me to continue making videos. Thank you for watching. egg white yolk isolate Egg whites in an oil-free bowl Freeze egg whites for about 15 minutes until icing on the sides of the bowl Whisk corn oil and milk until emulsified Pour in the sifted flour and mix well Add egg yolk and mix well Square28cm x 28cm put on oil paper Remove frozen egg whites Add caster sugar in 3 batches Whip to a clear texture not easy to flow Add the beaten egg whites to the egg yolk batter one at a time and mix well Pour into a greased baking sheet Put in the middle rack of the preheated oven, Bake at 160 degrees for 25 minutes Remove and let cool on rack Light cream, powdered sugar/granulated sugar Whisk until it is not easy to flow Flip the cake onto greased paper or a rubber mat Take off the greased paper smeared with light cream 1/3 of the edge is piled higher Roll up with a rolling pin Press down lightly, then roll up A little bit of failure to be more confident when it rolls up Rubber pads will also be more difficult to move Wrap in parchment paper and refrigerate for 30 minutes Remove excess light cream Clean the blade after each cut This is a soft and delicate cake Less prone to cracking Cake rolls are really difficult for beginners It takes a lot of trying to get started I also tried many times to taste the right temperature for my oven. So everyone should pay more attention to protein whipping Roll method and oven temperature Nearly pushed the whole cake off the table while pushing towards the camera Today we are going to make a lava Basque cheesecake! Use room temperature cream cheese Or use refrigerated cream cheese microwave for 30 seconds Or soften with insulated water Blend until smooth Add sugar and stir until smooth Add room temperature whole eggs in portions Stir evenly Add 1 egg yolk Stir evenly Add whipped cream Stir evenly Sift in cornstarch Stir evenly Use your hands to shape the baking paper into a ball Then unfold it and put it into the cake mold Trim excess baking paper Press down the edges of baking paper Sieve through the densest sieve Tap to create bubbles on the desktop Use a toothpick to make circles to remove air bubbles Bake in the middle rack of the oven at 230°C for 22 minutes until the top turns dark amber Remove from oven The cake can shake slightly It’s just that success has a mind-blowing effect After cooling slightly to room temperature After 4 hours of refrigeration Take off the baking paper The tense moment has come Too nervous⋯⋯Everything failed⋯⋯ Can’t fix it 🤣 I can see there is flow. A success! Baked for 23 minutes in the video If baked for 22 minutes The flow effect will be more The flow center must have precise temperature and time So you may have to experiment with the time and temperature of your own oven. Soft flowing heart With a burnt aroma on the surface Super delicious and not boring at all YouTube now focuses on short films Therefore, the number of views of feature films has dropped significantly. I really need your support If you like my video Can become a member Sponsor me to continue making videos Thanks to the following members for their sponsorship Your support is the motivation for me to continue making videos thank you for watching