CookingAtHome | 조회수: 348.9K | 좋아요: 13.8K케이크 No Fancy Ingredients or Special Tools Needed – Anyone Can Make This Chocolate Roll
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작성일 24-12-21 10:25
#dessert recipe #recipe #dessert #디저트 #디저트 레시피 #디저트 만들기 #레시피 #간식 #후식 #주전부리 #cake recipe #cake #케이크 #케이크 레시피 #케이크 만들기
아래 박스안에 나오는 유튜브 상세내용은
지금 이 사이트가 아닌 유튜브에서 그대로 불러온 내용으로
여기에 저장되지 않으며 사이트 검색에서 검색되지 않습니다.
이벤트나 다른 관련 내용이 있는 영상은 해당 유튜브 채널에서 확인하시기 바랍니다.
For the Chocolate Sponge: - ½ cup (60g) flour (I used cake flour, but all-purpose flour works too) - 3 tbsp (30g) unsweetened cocoa powder - 1 tbsp (10g) cornstarch - a pinch of salt - 2 tbsp (30ml) boiling water - 2 tbsp (30ml) vegetable oil - 4 eggs (about 240g) - ½ cup (120g) sugar Baking Temperature: 350°F (180°C). Baking Tips: - Preheat your oven before you start. - Baking time depends on the thickness of the batter. I used a 16x15 inch (or 40x38 cm, external dimensions) baking tray, and it took 12 minutes for the sponge to bake perfectly. If your baking tray is smaller, the batter will be thicker, so you may need to bake it a bit longer. Be careful not to overbake—start checking for doneness after 10-12 minutes by inserting a toothpick into the center. It should come out clean. Avoid opening the oven during the first 10 minutes to prevent the sponge from deflating. - Don’t use a small baking tray, as the batter layer will be too thick, making it harder to roll the sponge later. - Roll the sponge cake immediately after taking it out of the oven while it’s still hot and flexible. Once it cools, it won’t roll as easily. For the Chocolate Ganache: - 7 oz (200g) dark chocolate - 1 ¼ cups (300ml) heavy cream Ganache Tip: use a 1:1.5 ratio of chocolate to heavy cream for a silky, spreadable ganache. If you prefer a thicker consistency, go with a 1:1 ratio. 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl * Some links are affiliate links, which means I may earn a small commission at no extra cost to you.
No Fancy Ingredients or Special Tools Needed – Anyone Can Make This Chocolate Roll
#dessert recipe #recipe #dessert #디저트 #디저트 레시피 #디저트 만들기 #레시피 #간식 #후식 #주전부리 #cake recipe #cake #케이크 #케이크 레시피 #케이크 만들기
아래 박스안에 나오는 유튜브 상세내용은
지금 이 사이트가 아닌 유튜브에서 그대로 불러온 내용으로
여기에 저장되지 않으며 사이트 검색에서 검색되지 않습니다.
이벤트나 다른 관련 내용이 있는 영상은 해당 유튜브 채널에서 확인하시기 바랍니다.
No Fancy Ingredients or Special Tools Needed – Anyone Can Make This Chocolate Roll
For the Chocolate Sponge: - ½ cup (60g) flour (I used cake flour, but all-purpose flour works too) - 3 tbsp (30g) unsweetened cocoa powder - 1 tbsp (10g) cornstarch - a pinch of salt - 2 tbsp (30ml) boiling water - 2 tbsp (30ml) vegetable oil - 4 eggs (about 240g) - ½ cup (120g) sugar Baking Temperature: 350°F (180°C). Baking Tips: - Preheat your oven before you start. - Baking time depends on the thickness of the batter. I used a 16x15 inch (or 40x38 cm, external dimensions) baking tray, and it took 12 minutes for the sponge to bake perfectly. If your baking tray is smaller, the batter will be thicker, so you may need to bake it a bit longer. Be careful not to overbake—start checking for doneness after 10-12 minutes by inserting a toothpick into the center. It should come out clean. Avoid opening the oven during the first 10 minutes to prevent the sponge from deflating. - Don’t use a small baking tray, as the batter layer will be too thick, making it harder to roll the sponge later. - Roll the sponge cake immediately after taking it out of the oven while it’s still hot and flexible. Once it cools, it won’t roll as easily. For the Chocolate Ganache: - 7 oz (200g) dark chocolate - 1 ¼ cups (300ml) heavy cream Ganache Tip: use a 1:1.5 ratio of chocolate to heavy cream for a silky, spreadable ganache. If you prefer a thicker consistency, go with a 1:1 ratio. 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl * Some links are affiliate links, which means I may earn a small commission at no extra cost to you.