Hi guys, Welcome to the Advanced Video Search Engine, and you are watching A Coffee Cake (That Tastes of Coffee). That video is uploaded by James Hoffmann at 2020-11-20T07:37:24-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [ckQRBhTxgNA]
| Name | A Coffee Cake (That Tastes of Coffee) |
| Video Uploader | Video From James Hoffmann |
| Upload Date | This Video Uploaded At 20-11-2020 15:37:24 |
| Video Discription | Go to https://surfshark.deals/jameshoffmann and enter promo code JAMESHOFFMANN for 84% off and 4 extra months free! Grinder competition is now closed. Go check out @chefsteps The cake recipe: https://www.jameshoffmann.co.uk/the-ultimate Stella Parks' Swiss Meringue Buttercream: https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html Music: “Mountaintop Domicile” By Watermark High Licenced through Musicbed. You can get a 30 day trial of royalty-free music here: http://share.mscbd.fm/jimseven Links: Patreon: https://www.patreon.com/jameshoffmann My Books: The World Atlas of Coffee: http://geni.us/atlasofcoffee The Best of Jimseven: https://geni.us/bestofjimseven Limited Edition Merch: https://www.tenshundredsthousands.com Instagram: https://www.instagram.com/jimseven Twitter: https://www.twitter.com/jimseven My video kit: https://kit.co/jimseven/video-making-gear My current studio coffee kit: https://kit.co/jimseven/studio-coffee-kit My glasses: http://bit.ly/boldlondon My hair product of choice: https://geni.us/forthehair Neewer Products I Use: https://geni.us/neewer-C-stand https://geni.us/neewersl60 https://geni.us/neewerslider The Ultimate Coffee Cake Recipe: CAKE SPONGES 225g plain flour 225g unsalted butter (softened) 225g golden caster sugar (divided) 4 egg yolks 90g espresso (approx. 10% strength) 14g baking powder 6g Glycerol Monosterate 4 egg whites 4g salt - Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy - Add the eggs yolks one at a one and mix completely before adding the next one. - Add the baking powder and GMS - With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined. - In a clean bowl, add the egg whites, 125g sugar and the salt. - Whisk until stiff peaks form in the meringue. - Fold the meringue into the batter, a third at a time. - Prepare two springform pans by greasing and flouring them. - Split the batter evenly between the two. - Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C. - Cool completely before frosting. COFFEE BUTTER 200g unsalted butter (softened) 100g filter roast coffee Saucepan method: - Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter. - Infuse for 1 hour - Strain Sous vide method: - Combine coffee and butter in vacuum bag - Add some cutlery to the inside of the bag to prevent floating - Cook sous vide at 90C for one hour - Strain COFFEE SWISS MERINGUE BUTTERCREAM 85g egg whites (2 or 3 eggs depending on size) 155g sugar 3g salt 100g coffee butter (softened) 180g unsalted butter (softened) - Combine egg whites, sugar and salt. - Heat mixture over boiling water, while stirring continuously, until it reaches 85C - Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C) - Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined. - If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again. CAKE BUILD: - Spread only a thin layer of frosting on the first tier of the cake - Place the second tier on top - Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath. ckQRBhTxgNA |
| Category | Entertainment |
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