Download "deliziosa torta al limone senza panna, formaggio e gelatina. PAN DI SPAGNA CHIFFON AL LIMONE"

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ジューシーなレモンシフォンスポンジケーキ！完全に滑らか！ハンドミキサーで！

ジューシーなレモンシフォンスポンジケーキ！完全に滑らか！ハンドミキサーで！

Channel: Торты и Кулинария Cakes & Cooking

unrealistisch leckerer schneller KOKOS-APRIKOSEN-Kuchen! Ohne Gelatine! Mit einem Handmixer!

unrealistisch leckerer schneller KOKOS-APRIKOSEN-Kuchen! Ohne Gelatine! Mit einem Handmixer!

Channel: CAKES & COOKING

ตำนานบากูเค้กแอปเชอรอน! ตัวเลือกที่รวดเร็วโดยไม่ต้องแป้งและตัง! ละลายในปากของคุณ!

ตำนานบากูเค้กแอปเชอรอน! ตัวเลือกที่รวดเร็วโดยไม่ต้องแป้งและตัง! ละลายในปากของคุณ!

Channel: Торты и Кулинария Cakes & Cooking

케이크"다람쥐"! 유명한 저렴한 맛있는 너트 케이크! 크림,젤라틴,치즈없이!

케이크"다람쥐"! 유명한 저렴한 맛있는 너트 케이크! 크림,젤라틴,치즈없이!

Channel: Торты и Кулинария Cakes & Cooking

#лимонныйторт

#лимонныйбисквит

#лимонныйкурд

#лимонныйшифоновыйбисквит

#лимонныйкрем

#сборкаторта

#тортбезсливок

#тортбезсыра

#тортбезжелатина

#тортыикулинария

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this video I am preparing a mega lemon, an unusually fragrant and very tasty cake that will not

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contain any cream, not overseas harsh expensive not different types of chocolate and I will cook

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it from the simplest products that sold in any region, I think, and since to

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make this cake, first I will prepare a biscuit for this biscuit I will need

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the simplest products here I have 6 eggs the average size of eggs is 50 grams each weighing without a shell at the beginning

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I covered two forms with foil for me detachable without a bottom ring shapes, you can take an ordinary ring,

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or you can take the usual shape by sleep and one can take a shape 160 degrees oven warms up

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6 yolks 6 proteins here I have 50 grams of eggs 45 milliliters of freshly squeezed lemon

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juice and zest of 2 lemons, you can take zest from one lemon I like it more fragrant here

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I have a bag of vanilla sugar, you can just take vanilla extract like this I pour 45 milliliters of

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water immediately into lemon juice so that the lemon juice is not so sour and concentrated

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here I immediately pour vanilla sugar into proteins now I will whisk 190

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grams of regular sugar with it 10 grams baking powder for dough baking powder we always take the freshest 60

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milliliters of sunflower oil odorless and also I have here 30 grams of corn

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starch and 240 grams of wheat flour the most common now I start to beat the proteins first

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as soon as I beat the proteins a little literally half a minute here I introduce all the corn starch

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you can also take potato but very good quality so that you have it checked

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and so that it does not taste afterwards and does not fall to the bottom in the dough this is very important, of

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course, I pour one third of the corn sugar into the whites and start whisking further and whipping

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for a short time for two minutes literally here because the starch improves the quality of whipping the protein

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and we do not whip to the state of a sponge because there are I beat the protein, that's exactly what we don't do

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in a sponge, and this is how the squirrels, as it were, should remain with the squirrels, which, as it were, should remain in the

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squirrels, this is normal, but it is not stretching that these are exactly the ones that tremble on a chiffon biscuit, I always

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do this here, my yolks are simply whipped with with sugar I put all the sugar in there and we have to beat the

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yolks until such white splendor, that is, they should very much increase in

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volume the mixer here I use today the lowest-power 240 watts I have an old one,

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it is not even known which company, and he can see it almost the size of my palm, a special one

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today I show for those girls who always complain that there is no big planetary mixer,

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I beat it with the most simple mixer that's specially what to show you the video how gorgeous

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we will get a biscuit even with such a weak squirrel mixer I introduce in three steps see they

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do not look like a sponge to me, but just such a well-beaten mass and I just mix with a spatula of protein

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and mix We put in naturally folding such movements and now we get

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such a mass it turns out very lush there we also introduce all the lemon juice with water with zest also 60

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milliliters of unscented sunflower oil all this is also lightly mixed with the same

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folding movements now I just mix the whole dry mixture of flour baking powder in a

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bowl and I will sift in about 6 steps into my dough already into the liquid part of the dough and also with

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folding movements gently it in between and it is done this all quickly enough and

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you can easily see such a fluffy dough, I get the baking powder already starts to work here

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, so you need to faster all this to shift the form the oven is already preheated to a

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temperature of 160 degrees Celsius up and down without convection and I fill with an equal amount of

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dough both forms, you can bake in one form, but it will take longer and I put it in the oven for

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half an hour on the middle level of the upper one with 160 degrees Celsius without convection and so it took me

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half an hour like this chic lush biscuits turned out to be checked, we also check the chiffon biscuit

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by pressing on the middle of the form, an elastic surface is obtained so it should be if you

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do not have such a surface, then you whipped something wrong the recipe is perfect see in hot

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form I press even everything turns out elegantly with a thin sharp knife we cut out close pressing

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I’m still almost hot to the shape of the biscuit, only I can touch it immediately take it out of the

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mold, see what a gorgeous bottom it doesn’t burn anything, it’s just wonderful, the

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shape I have is 20 centimeters in diameter, see how elastic the biscuit is, they’re still warm and how

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they baked well no hat there is nothing special for you I press test so that you

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look afraid there is no need for the extraordinary aroma of this biscuit it is very juicy thanks to

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starch because starch also retains moisture in baking and it is obtained thanks of course to

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sunflower oil chiffon biscuit we have such P It turns out very successful in a cling film, we put it

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in the refrigerator for a couple of hours and then we can and overnight and then we will cut it

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and so it took me several hours upside down, I cleaned them up these biscuits so well they

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were different now I will cut them in a confectionery they cut into a string very well without crumbs

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practically, but with you now I cut it very much I recommend baking such biscuits and look, they

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kneaded with an ordinary hand mixer with the lowest power, you see how exactly his cut

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turns out to be just letting him lie down a little, you can immediately cut the hat, I also remove it

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here because I want my cake to have a very even, beautiful cut so that all the cakes are

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perfectly even, these are 4 cakes I get very fragrant very moist very

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juicy I will not even soak them in the cake, you can slightly soak if you like very

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much wet biscuits now the next step i will cook kurt lemon kurd cook it on an

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egg basis in this video I will cook you on the yolks, you can take here

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8 yolks from me, it will turn out about 400 grams of Kurdish at the exit, you can take two large

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eggs, 65 grams each about 130 grams, I have here 100 milliliters of fresh lemon juice 5

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grams of corn starch 140 grams of sugar and zest from two medium lemons and 50 grams of

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softened butter at room temperature, I now begin to stir

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all the yolks so that these films break in them, these films disperse very well and all the sugar I

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spill the zest together, I let the sugar and the zest brew, I mixed them already half an hour in advance

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so that the zest would give the sugar all its asahara aroma like a sponge absorbs all the smells into itself

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now I pour in all the lemon juice I mix it too and be sure to add corn starch

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while we are not heated so that later it does not grab us in lumps in the mass Naturally

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, our dishes are thick bottom for cooking Kurds, many are afraid to cook Kurds, but they are afraid of

00:08:44

this owls It is absolutely not necessary, just over medium heat, constantly stirring, we introduce all these

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ingredients and bring to a temperature of about 82 degrees Celsius here I took a thermometer specifically for the

00:08:56

video, in general, I always do this without a thermometer so that you just show 82 degrees,

00:09:02

it will go such bubbles are good already when it it’s going to boil for me, these bubbles of

00:09:07

gourd here, even 84 degrees, it seemed to me revenge, you see, we didn’t burn anything now, quickly through a sieve , we wipe

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all this mixture so that the lemon peel just stays in the network,

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you see the remnants of the zest, wear it so that it doesn’t bitter later I gave it in our

00:09:31

cake and be sure to put it in contact with cling film and leave the

00:09:37

cream to cool at room temperature.This lemon cream without eggs, without cream, without cheese, I cooked in the previous video

00:09:49

, please follow the link that I will leave to this video in the description in the infobox and see

00:09:55

a detailed video of how I prepare this cream from very of the most affordable products go through the

00:10:02

pss lke look and cook and of course I will also indicate all the ingredients for the cream in the description

00:10:08

for this video, so now I start assembling the cream cake and I spread it about on a layer of about

00:10:20

5 millimeters thick more here I will not be reminded again that I have

00:10:25

cakes 20 centimeters in diameter and our middle layer will contain a layer

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of chickens, and for this cord we have to make such a kind of treatment from such a creamy dam

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now I transfer the cream into a pastry bag and just such a strip of cream on ours on the

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side we make such a side of cream and a spoon I spread about three quarters of the Kurd already on the

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cream and just with a spoon I also level it all out very quickly kurt I have such an approximately

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room temperature in not hot not cold so that it is just convenient to work with him I

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do not pierce it here with a blender, I am in the same form in which I cooked it and you also put a

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third layer of cream on the cake, we also do it in 5 millimeters and immediately cut everything pay attention and notice this cake, I

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collect even without a pastry ring, the cream is very malleable, they can align the cake very well and

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it does not even require assembly, as I said, a pastry ring, it keeps the shape of the nozzle

00:11:35

very well , I have 8 millimeters of open star here, I just do it here such

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curls on the side, I would like to have such a barrier for a layer of chickens, and even the upper one, the

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whole kurt is distributed over the surface of the cake, and then I also make some kind of

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lobules with a palette knife and, in principle, my cake is ready now for several hours I put it in the refrigerator I decorated it

00:12:07

with such already purchased lemon slices of marmalade and in the center I will make such a semblance of a

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rose just from lemon zest and cut the cake according to tradition, see how chic

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it has a cut it turns out to be very stable and very very fragrant and tastes very

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light and refreshing cake, it will suit like in the heat also in the cold season

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after a plentiful feast, that is, the cake is very tasty, very juicy because the biscuit here is

00:12:39

just wonderful, although they whipped my usual low-power hand

00:12:44

mixer, I hope that the video was useful identification subscribe to my channel, like,

00:12:50

write comments I wish you all great success and see you in new videos

Description:

in questo Video faccio una deliziosa e fragrante torta al limone dai prodotti più economici senza crema, formaggio e gelatina. Cucino anche la cagliata al limone fatta in casa! In questo Video Cucino anche un pan di Spagna chiffon sempre uniforme al limone! Funziona sempre ! Molto gustoso e aromatico! Molto succoso, non ha bisogno di impregnazione. La torta in questo Video è di 20 cm di diametro, 12 cm di altezza, senza decorazione, Peso ca. È Mega torta al limone, molto delicata, rinfrescante e facile da gustare Ingredienti per pan di Spagna chiffon al limone in 2 forme di 20 cm (come nel Video) (tutti i prodotti sono a temperatura ambiente) 6 uova del peso di 50 gr dividiamo in albume e tuorlo d'uovo! 8 gr zucchero vanigliato 30 gr amido 190 G Di Zucchero Buccia di 2 limoni 45 G Di Succo Di Limone 45 ml di acqua 60 gr olio vegetale inodore alcune gocce di aroma naturale di limone (facoltativo) 240 gr di farina 10 gr lievito in polvere Cuocere entrambi gli stampi ad una temperatura di 160 Gradi Celsius su un livello medio senza modalità di convezione dall'alto verso il basso per circa 30 minuti. Sputare ad asciugare. Ingredienti per cagliata di limone: 2 uova, ciascuna del peso di 65 G (o 8 tuorli d'uovo) 100 ml di succo di limone 140 gr zucchero Scorza di due limoni 50 gr burro 5 G Di Farina Di Amido = = = questo numero di prodotti ottenuti circa 390-400 G di cagliata finita Link al video dettagliato della ricetta della crema al limone per questa torta: https://www.youtube.com/watch?v=PDj7TgNj9Yk&t=1s Ingredienti per crema al limone per questa torta : 250 ml di acqua (portare ad ebollizione in un secchio) 60 gr amido di mais Scorza un grande limone 150 gr zucchero 70 ml di succo di limone 200 g di latte condensato zuccherato (8% di grassi) 250 gr burro # Torta al limone # # Pan Di Spagna Al Limone # # Lemon grass # Crema al limone # # Assemblaggio Torta # Torta senza crema # Torta senza gelatina # torta al limone #

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