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เทคนิคเขียนหน้าเค้กวันเกิดแบบง่ายๆ | เขียน หน้า เค้ก วัน เกิด แฟน

เทคนิคเขียนหน้าเค้กวันเกิดแบบง่ายๆ


นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูความรู้เพิ่มเติมที่นี่

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เทคนิคเขียนหน้าเค้กวันเกิดแบบง่ายๆ

เขียนหน้าเค้กสวยๆ


เขียนหน้าเค้กสวยๆ

วิธีเขียนหน้าเค้ก ข้อความภ.อังกฤษ ให้สวย – Write on Cakes


วิธีเขียนหน้าเค้ก ข้อความภ.อังกฤษ ให้สวย  - Write on Cakes

12 แบบเค้กสไตล์มินิมอล แบบเรียบง่าย | vlog my cake


vlogcafe​​ ชมเฌยคาเฟ่​​ ร้านกาแฟชมเฌย​​
คลิปนี้ก็เป็น Vlog my cake ที่เราทำเค้กมินิมอลแบบเรียบง่าย ทั้ง 12 แบบ 😁😁😁
ถ้าชอบกดไลค์ กดแชร์ และกด subscribe ให้เราด้วยนะ
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หรือจะมาติดตามพวกเราที่แฟนเพจก็ได้นะ
Facebook Page : https://www.facebook.com/Chomcheicake​​​
IG : Chomchei_cake
[ที่อยู่ Cafe]
ร้านชมเฌย Coffee and Cake 198/13 หน้าหมู่บ้านลัดดา 2
ถนนวัดใหญ่ ตำบลในตลองบางปลากด อำเภอพระสมุทรเจดีย์
จังหวัดสมุทรปราการ 10290 ประเทศไทย

12 แบบเค้กสไตล์มินิมอล แบบเรียบง่าย | vlog my cake

[ENG SUB] 달지않고 촉촉한 도시락케이크 만들기 By Sunday baking 미니 레터링케이크 레시피 korean popular lunch box cake


↓레시피와 만드는 방법은 더보기를 클릭해주세요
instagram ▶ https://www.instagram.com/daram_table/

안녕하세요! 다람테이블입니다 🙂
오늘은 제가 좋아하는 선데이베이킹님과 함께 특별한 콜라보 영상을 준비했답니다 !
서로의 레시피로 영상을 제작해보았는데요,
만들고 싶은게 많아 고민하다가, 아기자기한 도시락케이크를 만들었어요 🙂
많이 달지않고 촉촉한 케이크 였답니다!
저는 선데이베이킹님의 케이크 영상들을 특히 좋아하는데, 디자인도 참 예쁘고 맛도 좋아서 추천드려요☺
보고있으면 마음이 차분해지는 채널이에요 🙂
이번 영상에서는 선데이님 레시피와 같은 사이즈의 팬이 없어서,
시트와 프로스팅을 각각 1.2배 / 2배합 해서 만들어 보았어요 🙂
크림치즈 아이싱을 올릴때도 저는 크림치즈와 크림을 따로 올렸는데요,
원래 레시피에서는 한번에 올려 완성해 주셨구요 :)!!
선데이님의 원조 레시피 영상을 참고하면서,
다른 레시피도 구경해보시면 좋을 것 같아요 😀
▶선데이베이킹님 도시락 케이크 영상
https://youtu.be/9Y3V9T_Dh_g
▶선데이베이킹 채널
https://www.youtube.com/channel/UCJ5QQJl0Vjp6ceY9lC0p69g
▶선데이베이킹 인스타그램
https://www.instagram.com/sundaybakingchannel/
▶선데이베이킹님이 만드신 얼그레이 마들렌 영상
https://youtu.be/NFpGLa1oPC8
오늘도 시청해주셔서 감사합니다 !
선데이베이킹 다람테이블 도시락케이크
▶22.532.5cm 베이킹팬1 (9cm 케이크 3개분량)
▶재료
(초콜릿 제누와즈)
전란 130g 노른자 20g 설탕 72g 꿀 18g 박력분 60g 코코아파우더 12g 버터 12g 우유 18g
(크림치즈 아이싱)
크림치즈 300g 설탕 90g 휘핑크림 300g
사용한 깍지 / 색소 (1번케이크)
(모양깍지 18 5 2 1)
(윌튼 브라운 로얄블루 모스그린 셰프마스터 레드레드)
사용한 색소 / 깍지 (2번케이크)
(모양깍지 106 352 7 4 2)
(윌튼 로얄블루 모스그린 셰프마스터 골든옐로우 레드레드)
사용한 색소 / 깍지 (3번케이크)
(모양깍지 2 4)
(윌튼 핑크 브라운)

▶레시피
(초콜릿 제누와즈)
먼저 팬에 유산지나 테트론시트를 깔아 준비합니다.
가루류는 함께 체쳐둡니다.
중탕이 가능한 볼에 계란을 계량해줍니다.
1. 계란을 풀어 설탕과 꿀을 추가해 잘 섞이도록 저어줍니다.
2. 뜨거운물이 담긴 냄비에 계란볼을 올려 중탕하며 약 40도까지 온도를 높여줍니다.
3. 볼을 내려주고, 우유와 버터볼을 올려 중탕해둡니다. (약 50도의 온도로 따듯하게 유지해주세요)
4. 핸드믹서 중고속으로 뽀얗게 거품을 올려줍니다.
5. 휘퍼가 지나간 자리가 남을만큼 힘이 생겼다면 저속으로 낮춰 1분 기포정리를 해줍니다.
6. 체친 가루류를 세번에 걸쳐 추가허고, 가루를 넣을때마다 퍼올리듯 섞어주세요.
7. 중탕해둔 버터와 우유에 동량의 반죽을 덜어 섞어줍니다.
8. 남은 반죽에 골고루 뿌려 주걱으로 퍼올리듯 가볍게 섞어주세요.
9. 준비된 팬에 반죽을 전부 팬닝한 후 L자 스패출라나 스크래퍼를 사용해 평평하게 펼져줍니다.
10. 팬을 바닥에 탕탕쳐 기포를 정리해주세요.
11. 180도로 예열된 오븐에 12분 구워줍니다. (우녹스 기준)
12. 손으로 살짝 눌렀을때 시트가 탄력있게 올라온다면 오븐에서 꺼내 식힘망에 옮겨 식혀줍니다.
(크림치즈 아이싱)
1. 핸드믹서 중저속으로 실온의 크림치즈를 부드럽게 풀어줍니다.
2. 설탕을 추가해 설탕이 섞이고, 크림치즈 덩어리가 남지않도록 중저속으로 가볍게 휘핑해주세요.
3. 얼음물을 대고 차가운 상태로 크림을 휘핑합니다.
4. 핸드믹서 중고속으로 단단하게 휘핑해주세요.
5. 크림치즈 반죽에 휘핑크림을 1/3덜어 핸드믹서로 가볍게 섞어줍니다.
6. 남은크림도 두번에 걸쳐 추가해 가볍게 섞어주세요.
7. 주걱으로 볼옆과 바닥부분을 긁어 섞이지 않은 부분이 없도록 정리해줍니다
8. 샌드와 초벌아이싱을 하기위해 완성된 크림을 1/5정도 덜어주고, 남은크림은 항상 냉장고에 차게 보관해주세요.
조색과 자세한 아이싱하는 법은 영상을 참고해주세요

▶22.532.5cm Baking pan1 (9cm Cake3)
▶Ingredients
(Chocolate Genoise)
Egg 130g Egg Yolk 20g Sugar 72g Honey 18g Cake Flour 60g Cocoa Powder 12g Unsalted Butter 12g Milk 18g
Bake at 180℃ (356℉) 1215 minute.
(Cream Cheese Icing)
Cream Cheese 300g Sugar 90g Whip Cream 300g
Tip / Icing Color (Cake 1)
(Tip no. 18 5 2 1)
(Wilton Brown Loyal Blue Moss Green Chefmaster Redred)
Tip / Icing Color (Cake 2)
(Tip no. 106 352 7 4 2)
(Wilton Loyal Blue Moss Green Chefmaster Golden Yellow Redred)

Tip / Icing Color (Cake 3)
(Tip no. 2 4)
(Wilton Pink Brown)

[ENG SUB] 달지않고 촉촉한 도시락케이크 만들기 By Sunday baking 미니 레터링케이크 레시피 korean popular lunch box cake

นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูบทความเพิ่มเติมในหมวดหมู่VIRTUAL CURRENCY tại đây

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