漬物（新玉ねぎの酢漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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Chocolate Cake | Babish Culinary Universe's Recipe Transcription
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Ingredients
- (A) Flour : 3 cups
- (A) Sugar (for dough) : 3 cups
- (A) Cocoa powder (for dough) : 1 and 1/2 cup
- (A) Baking powder : 1 tablespoon
- (A) Baking soda : 2 tsp
- (A) Salt : 1 tsp
- (B) Buttermilk : 1 and 1/2 cup
- (B) Egg : Four
- (B) Vegetable oil : 1/2 cup
- (C) Cream cheese : 224g
- (C) butter : 336g
- Cocoa powder (for cream) : 1 cup
- Powdered sugar : 675g
- milk : Appropriate amount
- Flour (for mold) : Appropriate amount
Time required
60minutes
Procedure
-
1)
Mold preparation
00:27
Spread butter on the mold, sprinkle with flour and lay a parchment paper.
-
2)
Make and bake the dough
00:44
Stir (A) and (B) well in each bowl, combine together, mix until smooth, pour into 3 molds and bake in an oven at 180 ° C for 30-35 minutes.
-
3)
Make cream
02:19
Mix (C) with an electronic mixer until smooth, add cocoa powder and powdered sugar, and mix further.
-
4)
decorate
02:54
Apply cream to the cake that has been removed from the mold and layer it. Apply cream to the outside if you like.
Point
Converted at 1 ounce = 28 g.
Converted at 350 ° F = 180 ° C.
The material is about three 9-inch round shapes. By using molds of the same size, you can save the trouble of slicing the cake.
Cocoa powder is sugar-free.
A small amount of milk may be added to the cream if desired.
After baking the cake, put it in a cooler, let it cool for at least 30 minutes, and then apply the cream.
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