Скачать с ютуб 고품격 궁극의 캐러멜 바나나 파운드 케이크 만들기(제노와즈 기법)🍌The Ultimate Caramel Banana Cake Recipe |上品なキャラメルバナナパウンドケーキの作り方 в хорошем качестве

고품격 궁극의 캐러멜 바나나 파운드 케이크 만들기(제노와즈 기법)🍌The Ultimate Caramel Banana Cake Recipe |上品なキャラメルバナナパウンドケーキの作り方

** For English subtitles, please turn your captions ON ** 📌Please #tokyoajummabakery on Instagram if you bake with my recipes. 　도쿄아줌마 베이커리 레시피로 구우셨다면, 인스타에서 #도쿄아줌마베이커리 로 태그해 주세요! 📢도쿄아줌마 베이커리가 블로그를 새로 시작했어요👇 https://blog.naver.com/tokyoajummabakery ➤ Links for Tokyo Ajumma Recipes ⃟ The simplest & Easiest Banana Bread | 무조건 쉽고 맛있는 바나나 브레드 만들기    • 무조건 쉽고 맛있는 바나나 브레드(바나나빵/바나나 파운드케이크) 만...   ⃟ Basic Pound Cake Recipe with Genoise Method | 제노와즈 기법으로 파운드케이크 만들기    • [도쿄아줌마 베이커리] 파운드 케이크 완전정복🔥4편 ✩제노와즈 반죽...   ⃟ How to make pretty cracks on pound cake | 파운드 케이크의 예쁜 갈라짐 만들기    • [도쿄 아줌마 베이커리] 파운드 케이크 완전정복🔥2편 ✩플라워배터 ...   ⃟ All Pound cake recipes | 파운드 케이크 레시피    • 파운드 케이크 | Pound Cake   ⃟ All The Recipes of Tokyo Ajumma Bakery | 도쿄 아줌마의 각종 레시피    / @tokyoajummabakery8871   🍌 캐러멜 바나나 파운드 케이크 만들기 ** 재료 ( 파운드 케이크틀 17 x 8 x 6.4cm 1개분 ) ** ⃟ 캐러멜 소스 : 설탕 30g 생크림 20g 바나나 70g (껍질제외) 무염버터 70g ( 영상에서 100g으로 잘못 설명드린 부분이 있으나, 무염버터는 70g입니다 !! ) 럼 7g (옵션) ⃟ 반죽 : 달걀 2개 (껍질제외 약 100g) 설탕 60g 박력분 60g 아몬드 파우더 17g 헤이즐 넛 35g (옵션) ➤ 사전준비 및 만드는 법 : 사진이 첨부된 자세한 한국어 레시피는 아래링크👇의 도쿄아줌마 베이커리 블로그의 포스팅을 참고해 주세요! https://blog.naver.com/tokyoajummabak... 그럼, 맛있는 베이킹 시간되세요 !! ----------------------------------------------------------- 🍌 Caramel Pound Cake Recipe ** Ingredients ( 17 x 8 x 6.4cm Pound Cake Tin ) ** ⃟ Caramel Sauce : Granulated Sugar 30g Fresh Cream 20g Banana 70g ( w/o peel) Unsalted Butter 70g Rum 7g (optional) ⃟ Batter : 2 Eggs (about 100g w/o shell) Granulated Sugar 60g Cake Flour 60g Almond Powder 17g Hazelnuts 35g (optional) ➤ Preparation : Line the parchment paper into the tin Sift the dry ingredients Slice the bananas into small pieces Roast the hazelnuts for 10 mins at 180ºC and chop them into small pieces Preheat the oven to 160ºC Microwave the fresh cream for 15 secs (600W) right before making the caramel sauce ➤ Direction : 1. Make a caramel sauce with 30g of sugar and 20g of fresh cream (please see the video for the details) 2. Add the bananas and stir for 1 min 3. Add the butter & rum, then stir 4. Puree in a hand blender until it's smooth, then set it aside 5. Place 2 eggs and 60g of sugar in the hot water bath, and raise the temperature to 40ºC while whisking 6. When the temperature reaches 40ºC, remove it from the hot water bath, and keep whisking. Stop whisking when it turns pale, approximately triples in volume, and reaches the ribbon stage. 7. Whisk it at a low speed for about 1 min until all the bubbles are small. 8. Add about 1/2 of the dry ingredients into the eggs, and gently fold it together until no dry ingredients are left. Then, add the rest of the dry ingredients and gently fold it again until no dry ingredients are left. 9. Add a spoonful of the egg mixture to the caramel sauce and mix it until it is smooth 10. Tip the caramel sauce back into the egg mixture, and fold to combine 11. Add the hazelnuts and fold it gently 12. Pour the batter into the cake tin and drop the tin a couple of times to force the air in the batter to come to the surface. Then, bake for about 45 mins at 160ºC 13. Take the cake out of the oven and drop the tin a couple of times. Then, remove the cake from the tin and cool it down for a while 14. When the cake cools down enough for you to hold it with your hands, wrap the cake with a plastic wrap and store it in the fridge overnight 👩‍🍳 Produced & Edits : Tokyo Ajumma 🇰🇷 Korean Subtitle : Tokyo Ajumma 🇺🇸 English Subtitle : Movie Walrus https://sites.google.com/view/moviewa... 🎧 Background Music : Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/ #파운드케이크 #바나나케이크 #바나나브레드 #bananabread #bananacake #poundcake