Mariana Nedialkova

Saved 11/13/17 9:33 AM from Easy cakes

Top 5: classical biscuit, poppy biscuit, red velvet, almond biscuit, chocolate biscuit  See details »

 
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  • 00:00: [music] hi friends do not a secret that any cake It begins with the biscuit and in this video Especially for you we We collected the top 5 recipes most popular the most delicious and the most bright biscuit watch this movie you can easily cook classical vanilla biscuit air poppy juicy and bright biscuit red velvet almond biscuit which perfect for O mousse cakes and Of course chocolate
  • 00:30: by the way it will be on natural chocolate Well, the first in our the list is of course the classic vanilla biscuit he is perhaps the most popular and favorite cake of all times and peoples first prepare products and put oven for heating is heated to 185 degrees are now separate the proteins from yolks and cover veins cling film so that they do not zavetrilos flour necessarily and we begin to sift
  • 01:00: whipping proteins on average speed when they start form bubbles begin add sugar add it small portions and soon you will see that your weight gradually It is becoming more and more air after all sugar added to proteins need to go at high speed to cake It turned gentle and air proteins need sugar beat until thick if peaks proteins drain here such trickle with
  • 01:30: Halo means they not yet ready We need to continue beating on over time again check here Now they are ideal and You can add yolks yolks you need to add on one at a time carefully stirring stir egg yolks We need on average high speed rate may lead to subsidence weight after addition of fatty yolks if you follow these simple rules that
  • 02:00: Our weight will that's so easy air and settles now the turn of flour and vanilla vanillin can replaced as vanilla sugar flour should be added 2-3 stage and every time very carefully mix silicone spatula movement not from the top down I advise at this stage use a mixer intensive mixing can
  • 02:30: cause that mass settles and biscuit will with rubber adding flour biscuit requires very gentle treatment does not It is also too long kneading biscuit dough as the Once you see that She mixed up uniformity you no lumps and particles flour Take your favorite baking dish and lay there ready biscuit dough now line spatula
  • 03:01: surface and put in preheated oven oven for 25-30 minutes must be warmed up advance to 185 degrees when your wonderful biscuit bake you need to keep it up complete cooling on lattice and only then remove from the form, we do not used in cooking any disintegrating agents and the biscuit turned height of 5 centimeters that is, it can be it will be easy to cut 3 cake
  • 03:32: and more important point Now biscuit must be wrapped in plastic wrap and clean the refrigerator at least 12 hours 12 and biscuit ready for Now build it It can be cut and see how It turned out as you can see cut cake very easily and with crumbs cutting almost It is a biscuit cut into 3 cakes this means that berry cream
  • 04:03: Internal layers in our cake will be 2 the upper part of biscuit and we also cut off to our cake turned perfectly flat and beautiful now let see how cook the most delicate poppy Biscuit not no secret that poppy biscuit long time He has acquired a well-deserved popularity testing the several of his recipes I was lucky find the most successful variants others received hard for some me so here you all my details
  • 04:33: favorite among the poppy first prepare products and put oven for heating first of all washed and well-dried Mage to grind in a coffee grinder or blender then We sift together mock-ups corn starch and baking powder is We need to saturate with oxygen all bulk components of our biscuit when sifted flour add immediately tank and gently
  • 05:03: spatula mix both weight just If not, I repeat that magician should not be otherwise damp sponge can not turn Now you can whip eggs eggs as well as for any other sponge should be room Temperature in this or they will better to be whipped start beating on average speed It adds a pinch salt and then small portions start adding sugar when about half the sugar will
  • 05:34: has already been added, you can switch to high speed and the remaining half Pour one time in egg mass on high speed, we we will shake up our egg mass to As long as it does not will not air increase approximately 3 times degree weight readiness You can check swiping groove on the surface if it is too fast drags and drops too fast flock corolla then you need a lot of
  • 06:04: beating it yet It should be slightly denser That's about how Now you see that corolla flows already a wider strip and the groove delayed longer as quickly as in the first case can now be join together with loose ingredients add them to several stages you can receive it in 2-3 make and mix be sure to manually spatula movement neat top down each time
  • 06:35: carefully mixing and try to do it so that the mass saturated Air bubbles in We not settled [music] Now when the mass properly
  • 07:05: It can be mixed add milk mixed with vegetable oil butter is better to take corn because It has no smell or any refined oil milk at the same time It should be warm but not hot and to the mass does not settled pour need thin construction site on edge and then Stir the same the movement from top to bottom spatula as you can see ready for baking the dough should be like this air Now
  • 07:36: take your favorite form baking pour to the dough a little straighten the top spatula and looking for uniform dough distribution You may be able twist the form here so I still have accounts hold shape fingers as she no bottom immediate need put in the oven Baking and bake for about 35-40 minutes at 160 degrees readiness as always check the wood
  • 08:06: skewer After you baked biscuit and he it needs to be ready leave to cool for grid upside down and removing from the mold after complete cooling since form is not lubricated that to remove the sponge need walk around the perimeter knife look what a beautiful air and high biscuit turned 6 half its height centimeters and It can be easily cut 3 cake but this is of course if you plan to collect from his cake and then
  • 08:36: do not forget to wrap biscuit baking film and put in refrigerator for 12 hours to complete maturation and now the brightest in the biscuit our selection I present to you one the best recipes biscuit red Velvet has a very very fleshy saturated and bright the taste of this food that you need and we start of course also with the fact that whisk butter with sugar powder at the same time we combine 2 types of oil The first is creamy
  • 09:07: oil that must be at room temperature and slashed previously cubes and the second oil is vegetable vegetable oil should be without smell that is use either corn oil or refined vegetable oil eg sunflower whisking need to state such and air and to wait until butter does not posvetleet due adding vegetable oil weight will be slightly watery but This due to the fact that we
  • 09:37: whisk cream Oil is still will remain air Now you need to take the eggs and stir fork This is necessary in order so that they are faster and easier to mix with total weight is now we introduce a thin egg trickle gradually continuing to whisk total weight and how Once you've added eggs please and prepare a bunch components for this just together sift flour baking powder localized
  • 10:07: cocoa powder if You alkali call of new cocoa powder and there he It has a saturated and bright taste then take normal but increase the amount of 10-15 gram is not Remember proportionally reduce the amount of flour ie reduce number of male just enough to how much you have increased amount of cocoa powder when you all whisk You will mix can left side and Now is the time put the oven on heating warm up to 150 degrees well as the
  • 10:37: you can see our own oil sugar and eggs have whipped turned out here such weight we change to whisk spatula and begin gently on the middle speed knead Bulk components total weight to get the delicious dough biscuit red not velvet stopping stirring adding bulk components several stages alternating with milk you certainly know that biscuit red
  • 11:07: Velvet is preparing to using food coloring without in any way but to do so here let's consider Several variants add it to test if you using dry dye ie powder shape the way he It considered the most Conveniently such the dye can be add two stages the first option you add dye sifting it together flour and other friable components in common bowl in step preparation of bulk
  • 11:37: the second component option you dissolve dye, together with milk and enter it at the stage when the dough is introduced milk alternately with friable components in my view more comfortable and easier to add dye, together with dry ingredients especially if you You find in step mixing the color the dough is not enough intensely colored the then can fix this the situation that
  • 12:07: add a little dye in the milk and an additional and tint the dough now we go to second type Dyes this gel dyes gel dyes better already add directly after all components are connected and gradually tinting dough continuing mix it spatula, you will see at which point you need to stay only recommendation is more than 10 grams dye it
  • 12:38: the number of test it is better not to add Now look what beauty we turned Unfortunately dry the dye in the form of I was not at hand and I used Gel it too good enough diverges in the test so add it already in the last stage First, I add test number looking at intensity dyeing and then gradually add more and more dye if it you must at the same time you are welcome
  • 13:09: keep in mind that your the dough should be more intense color than you want receive final shade in the final biscuit because baking Your dye can a bit like burn so the dough for biscuit ready Now it remains spread over three diameter rings each of which 16 centimeters and Bake in the oven divide the dough into equal parts of me Scale help just
  • 13:39: I put trays defined rings on the scales and then measure out the right the number of test Well, in order not to to make a mistake and be confident of quantity kneaded dough can proceed in the following way before kneading weighed weigh bowl which will kneading the dough record its weight then after mixing Weigh cord cup already with the test of total weight defraud the weight of the cup and
  • 14:09: divide the residue 3 That's all then gently straighten surface spatula and put bake about for 35 minutes at at 150 degrees but of course the oven at all different and willingness I I recommend checking with a wooden skewers if it coming out of the biscuit dry it means biscuit year after As biscuit bake and give it to cool then we obtain from wrap in the form of
  • 14:39: plastic wrap and We put in the refrigerator about 4 Hours as You may remember from piccolo I have 3 rings each cakes was cut from I have also two parts, respectively, I got 6 cakes I also verhushechku cut off, and 1 1 top I used a cake for cooking Crumb's look as we do simply cut into one of the pieces cakes then dries it in oven for about an hour or more at temperature 110
  • 15:10: degrees and resulting crackers break through blender in the end we Here we get a the smallest crumb which declared top of the cake red velvet, and she by the way still can be stored for about two weeks in a sealed packing now let look at the cut cake and see how looks biscuit red Velvet has a cross-sectional as you may recall from the I piccolo 3 cake each of which launched two top portion Shichko
  • 15:40: then also contacted each biscuit to and eventually I got 5 cakes for the cake and one sixth the cake is gone to cook crumb cake obtained very tasty with this especially in the biscuit combined with the gentlest curd cream cream that too is on our channel and it time to meet almond recipe biscuit which Often used in cooking This mass of cakes
  • 16:10: Products that you need and how we begin usually sieving flour and icing sugar flour and icing sugar I used to sift together and can now add the almond flour and mix well almond flour Sift not sure there there are large nut pieces and they absolutely not prevent our biscuit in this bowl, we 3 combined bulk component flour sugar and almond flour and can now be to begin whipping proteins whites whipped
  • 16:40: with sugar start beating proteins at medium speed when they foaming can start add sugar sugar better to add small portions and do it in two or three receiving depending the amount of sugar When all the sugar will be in the cup can be move to high speed and now proteins with whip sugar to the state this dense peaks more consistency sometimes called bird's beak why she you are called You see by looking at the I whisk
  • 17:10: fetch from the cup and Now when our weight increased volume is smooth white and shiny you can stay look how bird's beak we he just turned perfect and almost I forgot to put oven for heating it must be done and be sure to advance in order to put the biscuit baked immediately after mixing can now be prepare form if you want to use your cake for tartlets something better lubricate the edge of the form ring or creamy oil and can be
  • 17:42: sprinkle with sugar then your card ribbon on the sides will be covered sugar crystals to be pleasing scrunch Well now you can all mix bulk components together with whipped whites it should be done maximally carefully trying kneading so that mass is not settled certainly better do it manually spatula and more pay attention to mixing technique biscuit faster all turns and is accurate do if you will one hand rotate the bowl over and a second hand
  • 18:12: knead spatula but own tests and it can be done spread or shape and put a ring baked Now carefully we distribute the dough spatula as you can see cake height obtained about little about centimeters but it how just what you need to tartlets or mass of cake Form 20 diameter centimeters bake need at 160 170 degrees about 20 minutes surface It should be something like
  • 18:42: so as podzolotitsya These holes their just traces of wooden shpazhek by which I the habit of checking readiness degree if the perimeter of the mold before baking was grease cream oil is to face possible will remove even with Hot Biscuit Finally, my favorite very chocolate cake first prepare food and put the oven Preheat the oven to We warm up to 180 degrees flour We sift together with baking powder
  • 19:13: Now take butter and add to it vanilla sugar butter should be at room temperature when you are You can stir it to homogeneity with other components Now you need to take eggs separate yolks of proteins Since proteins are stray separately and
  • 19:44: in order to prevent covenant Revan and cover cling film yolks and whites are now back to butter to it is necessary to add melted chocolate chocolate can be melt or microwave pulses or water bath chocolate it is not necessary to overheat when you see that about half Chocolate has already passed in liquid form remove from water bath or removing from microwave and mix until
  • 20:14: uniformity gave the chocolate melts himself working temperature Chocolate must be 28 degrees and then you stir up uniformity chocolate and butter start adding egg yolks one at a time each time carefully stirring What a brilliant and fragrantly chocolate weight should we in eventually get And now
  • 20:45: proceed proteins We start whisking them at medium speed and add sugar small portions we maintain average speed mixer until until all the sugar is not will be in the protein weight [music]
  • 21:18: Well here is now ready goes high speed and whisk our Belochkin Persistent peaks and such beautiful follows
  • 21:48: and Denya them flour and chocolate mass flour add 2-3 stages each time carefully mix By the way, we whites whipped in advance for To add them to our chocolate dough immediately after how to mix chocolate mass with flour so we do not give form clicks and not that prevents the rise
  • 22:18: dough during baking [music] [music] continue stir and think the high mass in our should result get pretty
  • 22:48: dense and now proceed to proteins first few amount of protein for to mass It became more supple and then already we add all protein mass is very gently gently mix order that our bubbles air to try retain [music] [music]
  • 23:21: here it is gentle and airy and very fragrant dough
  • 23:51: should you eventually Now get We need to take the ring or baking dish and put back the dough then straighten spatula and pastry ship in heated oven about 30 minutes that's so neat spatula straighten the dough for the form and send it in oven I am warning in baking process your kitchen will be filled with with seductive
  • 24:22: chocolate scents readiness needed will check wooden skewer if it is dry then biscuit ready and You can get out oven after baking biscuit need leave form to full cooling and so then removing from the ring leave biscuit for cooling is best on the grid translation turning form upside down, and we have Now this has turned chocolate hunk
  • 24:52: he will not leave no one indifferent sweet tooth and if you pleasant place Like and subscribe to our channel, we still lots of interesting about Desserts and Baking bye bye to new meetings on the air