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How to Make Chocolate Cream Chiffon Cake Analytics Table
Income Estimates for How to Make Chocolate Cream Chiffon Cake
Based on this YouTube video's total view count of 1.42M views and industry-standard rates, the estimated total earning is $998 - $2.85K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.
About How to Make Chocolate Cream Chiffon Cake
Explore How to Make Chocolate Cream Chiffon Cake with 1,425,068 views, 24,061 likes, and 1,041 comments. Experience the impact of this video content that has captured audience attention.
Everybody Cacao! âŽâ”ă(ÂŽÏ`*) âȘ This time chocolate chiffon cake applyed chocolate cream on chiffon cake! I'm surprisedly excited. [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : https://www.nicovideo.jp/user/1044719/video cookpad : https://cookpad.com/kitchen/1890523 â Cooking ingredients [Material] â Cocoa Chiffon Cake a - Light flour: 70 g a - Pure cocoa powder: 12 g a - Baking powder: 3 g Egg (L): 3 pieces Granulated sugar: 35 g (for egg yolk) Granulated sugar: 35 g (for egg white meringue) Milk: 50ml Salad oil: 50 ml â Chocolate cream Black chocolate: 50 g (Valrhona Caraibe, 66% cocoa) Fresh cream: 100 ml (warm it and mix with chocolate) Fresh cream: 100 ml (as it is cooled) Granulated sugar: 20 g [How to make Cocoa Chiffon Cake] 1. Sift the flour of a together and sift it twice. 2. Separate eggs into egg yolks and egg whites. 3. Place granulated sugar for 3 egg yolks and stand double boiling. 4. Add milk and salad oil to "3" and mix. 5. Semi-freeze the egg white, put granulated sugar and make meringue. 6. Discard to 4 and meringue, afterwards mix without bubbling. 7. Preheat the oven to a higher temperature and bake it at 180 â for about 28 minutes. 8. Complete after turning it upside down using a wine bottle etc. as soon as it gets out. [How to make Chocolate cream] 1. Choped chocolate. 2. Boil 100ml cream, put it in chocolate, warm it for a while and melt. 3. Mix "2" well and add granulated sugar and cream before completely cooling. 4. Whip the chocolate cream while with ice. 5. When painting on a sponge, pay attention to overturning and finish it softly. [Rolling table for Cakes] https://amzn.to/2HfuFon [Chocolate VALRHONA CARAIBE] http://amzn.to/2ouD5Qz [Compact handy mixer] http://amzn.to/2gpNsV0 [Oven range] Panasonic NE-BS801(old) (New)http://amzn.to/2vuvqEe [Camera : SONY α7Sâ Ą] http://amzn.to/2vu8EfC [Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED] http://amzn.to/2wDj8cq [SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS] http://amzn.to/2wDqsEQ [Microphone : RODE VideoMic Pro Rycote VMPR] http://amzn.to/2vudglQ
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