BU KEK KABARMAYA DOYMADI📍PUF PUF NEFİS KAKAOLU KEK NASIL YAPILIR-Tüm Püfnoktalarıyla*

KABARIK PUF PUF NEFİS KAKAOLU KEK NASIL YAPILIR📍

🇹🇷Denemeden Önce Mutlaka Videoyu İzleyiniz Püfnoktalar Önemlidir*
Buyrun Malzemeler:
Kullandığım ölçü:
250 ml su bardağı
26 cm kalıp
4 yumurta
1 su bardağı şeker 210gr
1 su bardağı sıvıyağ 210gr
1 su bardağı süt 230gr
Çeyrek su bardağı sıcak su 70 gr
1 paket vanilya
1 paket kabartmatozu
Bir bıcak ucu kadar karbonat
Brkaç damla limonsuyu
1 tatlı kaşığı nişasta
2 tatlı kaşığı kakao
1 yemek kaşığı süt
3 su bardağı un 390gr
30 gr tereyağ
Afiyet olsun 🍃
____
🇩🇪Sehen Sie sich vor dem Ausprobieren unbedingt das Video an. Die Tipps sind wichtig*
Hier sind die Zutaten:
Von mir verwendete Mengenangaben:
250 ml Wasserglas
26 cm Backform
4 Eier
1 Wasserglas Zucker 210 g
1 Tasse Pflanzenöl 210 g
1 Tasse Milch 230 g
Ein Viertel Tasse heißes Wasser 70 g
1 Päckchen Vanille
1 Päckchen Backpulver
Eine Messerspitze Natron
Einige Tropfen Zitronensaft
1 Teelöffel Stärke
2 Teelöffel Kakao
1 Esslöffel Milch
3 Tassen Mehl (390 g)
30 g Butter
Guten Appetit 🍃
____
🇬🇧Be sure to watch the video before trying it out. The tips are important*
Here are the ingredients:
The quantities I used:
250 ml water glass
26 cm baking pan
4 eggs
1 cup sugar 210 g
1 cup vegetable oil 210 g
1 cup milk 230 g
A quarter cup of hot water 70 g
1 packet vanilla
1 packet baking powder
A pinch of baking soda
A few drops of lemon juice
1 teaspoon of starch
2 teaspoons cocoa
1 tablespoon milk
3 cups flour (390 g)
30 g butter
Enjoy your meal 🍃
_______

🛑Yeni Tariflerden Haberdar olmak için
Kanalima Abone olabilirsiniz ⬇

https://www.youtube.com/channel/UCJKbOjkFXBKH8uUG6nhHgzw

↘Takip edebiliceginiz diğer Sosyalmedya Hesaplarım :

🛑İNSTAGRAM ⬇
https://www.instagram.com/masmavi3_mutfakta

🛑FACEBOOK ⬇
Facebook: https://www.facebook.com/Masmavi3Mutfakta-251596625357415/

Çalışma işbirliği için |Business⬇
📧masmavi3mutfakta@gmail.com

🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, Evliyim, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım eğitimler eşliğinde Sizlere Sunuyorum…
7 yıl önce instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza 19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
Uzun ve Güzel bir Yolculuk olması Dileğimle..
Hoşgeldiniz💙
Welcome to Masmavi3Mutfakta, my dear friends. Today I have a wonderful cocoa cake recipe that’s so fluffy and so crunchy in between . I’ll start with all the tricks right away. Enjoy! First, I greased the pan we’ll be using with butter. Grease it well and refrigerate it. Why do we refrigerate it? It’s for the butter to set. When the butter sets, it doesn’t combine with the butter when you pour in the cake batter. This ensures a beautiful finish. I’ve been telling you this for 10 years, and now all the chefs on YouTube are sharing the same tip. We greased it and refrigerated it. Add the ingredients for our cake: 4 eggs, 1 cup sugar, and a packet of vanilla sugar . Mix on high speed with your mixer for about 1 minute. This means it starts to foam slightly. If you get it to this consistency, it means it’s exactly the consistency we want. 1 minute is enough. At this point, we add a quarter cup of hot water. I ‘ll also write this in grams. The flour and water aren’t boiling. It’s important that they are hot . So, don’t add them too hot. Let’s mix it again for a short minute . We’ve reached the desired consistency. Look, my dear friends, we have a fairly light, fluid, boza-like batter. Now, add 1 cup of oil and 1 cup of milk to this batter. It’s best if both ingredients are at room temperature. Simply mix it roughly without turning the mixer on. So, you don’t need to turn the mixer on. We have 3 cups of flour. Add 1 packet of baking powder and 1 teaspoon of starch (wheat, corn, it doesn’t matter). Mix it well and then sift it, meaning it’s aerated, and then add it to the batter. The reason we do this is because the baking powder and starch are evenly distributed throughout the batter when sifted. It also aerates the flour. This makes for a better cake. After sifting everything, I don’t turn the mixer on at first. If you do, the flour might splatter everywhere. Don’t start it at first. Then, let’s run it for a minute until it’s smooth . That’s the consistency you’ll get, my dear friends. Let me show you the consistency in detail. You’ll see, it’s human nature. It’s very thick. You can thin it out by adding a little milk. Now, about the tip of a knife, about a teaspoon . Squeeze a little lemon juice into a very small amount of baking soda. Once the baking soda has activated, add it to the cake at the end. This will also help the cake rise. Mix well in the mixer for about a minute. Now, our cake batter is ready. If you want to make it plain, my friends, it should be fluid and smooth like this. If you want it plain, you can pour it into a mold or a baking tray and bake it like this. But since I’m making it with cocoa in today’s recipe, I’m adding a ladleful of the cake batter to a separate bowl. Keep that in mind if you want it plain . Grate the orange zest and lemon zest. It’s perfect. I add 2 teaspoons of cocoa powder and 1 tablespoon of milk, and using only one mixer tip, because the bowl is small, I don’t need two. I use one tip to smooth it out. And now our cocoa batter is ready. As you can see, it’s quite runny because we added milk. We’ve prepared both batters: one plain, one with cocoa. Our cocoa isn’t very cocoa-intense either. It’ll just add a pattern and a little flavor. We’ve also prepared our cocoa batter, which is quite runny. Now, let’s pour the plain cake batter into the mold we’ve put in the refrigerator. By the way, let me tell you, my friends. The cake flour I used was 10% protein. I want to mention that too. You know I’m referring to the protein content by now. And you’re all paying attention to it. You can also drizzle the cocoa batter randomly over the cake with a spatula or a spoon. After pouring all the batter, be very careful here, without touching the bottom. Don’t let the spatula touch the bottom. If it does, your cake will stick. Without touching it at all. Stir the plain batter over the top so it has a nice pattern when you cut it. Now, my friends, we have another tip. I know this in a few of my recipes. I gave it to you, and it’s become very trendy. We have 30 grams of butter. Cut that butter into thin strips. Arrange it in a circle in the center of the cake. This is a tiny detail we did. It makes the cake bloom like a flower from that part, as you saw at the beginning of the video. It’s a great trick. Be sure to let me know in the comments when you try it. And I sent our cake to bake in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for 55-18 minutes, and I took a baking video for you. Look, my dear friends , thanks to that butter, I baked it at 170 degrees Celsius (350 degrees Fahrenheit) for a full hour. After an hour, I do the toothpick test and take it out of the oven. I mean , there’s nothing like this. The rise and the cracks on the top create such an original and wonderful look. After it reaches the first temperature , I take it out of the pan. I also turn it upside down. Now let me explain right away. I always turn these cakes upside down and remove them from the pan. I always make these live. I mean, I don’t take them out of the pan and make them randomly beforehand . You can tell from the smoke, and every time I take it out, it’s a thrill. I wonder if it’ll stick, if any corners or edges will stick to anything . Thank God, nothing happened. It turned out perfectly. Now I’m turning the cake over again. That cracked side looks so beautiful that I’ll be presenting it like this. Look at how beautiful it is! And our cake, our cocoa cake, is ready to serve. I ‘ll show you from all angles, up close, and with great pleasure I’ll move on to the texture test. Let me give you another tip while we’re testing the texture. Sometimes, you say, “Ms. Selve, I take it out of the oven and it deflates.” Because you’re undercooking it. So, the top is browned, the bottom is browned, but the inside is raw, and of course, it collapses . Give it 170 degrees Celsius (350 degrees Fahrenheit). Bake for an hour . It’s impossible for a cake like this to bake in 40 minutes . It needs an hour. Look at the beautiful interior texture . It has a wonderful interior. It’s completely cooked. The cocoa has created this pattern. I ‘d like to show you how soft it is, but I prefer to explain the tricks while you watch , but please also look at the cake carefully. Now you’ve put it in the oven. Never open the oven door for the first 45 minutes. By the way, you set the oven to 170 degrees Celsius. You’ll see that it’s browning very quickly. This means your oven temperature isn’t correct. It says 170 degrees, but it bakes at 200 degrees Celsius. Lower it to 150 degrees Celsius. Every oven is different. That’s why I’m mentioning it. First, get to know your oven very well, my friends. Then your cake won’t have the luxury of deflating after coming out of the oven. In the meantime, I’ll continue with the texture test. I’ll also pay attention to the cake’s softness and beautiful pores. I want to touch on one more point right away: if your flour at home has a protein content of 12 or 14, this cake won’t rise very well . Don’t ask yourself why it didn’t rise? It didn’t turn out as I wanted. I recommend 9 or 10 is perfect. I also wanted to do a texture test with my hands to give you a fuller picture . A wonderful, fluffy cocoa cake. Kids, especially, will love it. I believe it will also be especially good for their nutrition . I wish all my viewers who will try it a bon appetit and good health . I hope to see you in my new recipes. Goodbye.

KAYNAK