Скачать с ютуб Home Baking Vlog: Banana creme brulee bread, biscoff brownies and lemon basque burnt cheesecake в хорошем качестве

Home Baking Vlog: Banana creme brulee bread, biscoff brownies and lemon basque burnt cheesecake

Watch a small home business like me prepare and pack for a bakesale! Vlog inspired by many korean home baking vlog! This bakebox was in collaboration with my friend (  / faith_bakes  ) so I do not have her lemon basque burnt cheesecake recipe :) Enjoy~ ALSO, PLEASE REMEMBER TO TURN ON CC. Instagram:   / tiposhomebakes   Banana creme brulee bread (makes 7 x 3.5 x 3.5 inch bread) 150g butter 100g brown sugar 70g sugar 2 eggs 50g milk 2 large or 3 medium bananas (around 200g) 200g plain flour 1 tsp baking powder 1/2 tsp baking soda Extra banana for decoration Baked at 175°C / 347°F for 40 min, cover with aluminium foil and continue baking for another 20 min Custard (3 servings; per serving enough to pair 2 slices of banana bread) (please times the recipe by 2 if you want enough for the whole loaf of bread) 100g milk 35g cream 35g egg 20g sugar 8g corn flour / starch 24g cream (whipped) For the custard, in a clean bowl, whisk eggs and sugar until combined. Then sift in corn flour and whisk well. In a clean pot, bring cream and milk to a boil. Start whisking egg mixture in step 4, and at the same time drizzle in the hot milk and cream. Pour mixture back into the pot. On the LOWEST heat, cook the custard, whisking constantly until it starts to thicken. Immediately turn off the heat, and continue whisking to remove lumps. Strain the hot custard into a clean bowl through a fine sift to further remove lumps. Cling wrap the custard, making sure the clingwrap sticks to the surface to prevent any skin from forming. Let it cool. Meanwhile, whisk 24g of cream to stiff peaks.Then, break up and smooth out the harden and COOLED custard with a whisk. Fold in 1/2 of the whipped cream with a spatula. Repeat the process with the remaining cream. Cover the pastry cream with the cling wrap, making sure it sticks to the surface, and let chill in the fridge. Brownies (makes 8 inch brownie) 100g butter 200g 75% dark chocolate 2 eggs 170g sugar 100g flour 50g biscoff spread, melted 6 biscoff cookies Bake at 175°C / 347°F for 18 min or until tooth pick inserted comes out with few crumbs attached. Music 🎈Song : Daystar - Sugar beach /    • ✨샛별 - Sugar beach✨(Royalty Free Music)   🎈Song : Daystar -    • ✨샛별 - 어느 한 여름 날의 귤 밭✨(Royalt...   #homebaking#homebakingvlog#homebusiness