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Welcome to How To Cook That, I'm Ann Reardon
and today we are making a giant macaron cake

with layers of chocolate cake, ganache, macaron,
rich salted caramel and buttercream on top.

There is no fondant in this cake.
To start with make one and half times my rich
chocolate cake recipe in two trays and the

recipe and quantities for that are on the
HowToCookThat.net website and I'll link to

that below.
For the ganache all you need is chocolate
and cream.

Pour the cream over the top of the chocolate
and microwave that for 30 seconds, stir, 30

seconds stir until it is smooth and glossy
and yummy and then leave to cool to room temperature.

To make the macaron layer you'll need egg
whites, icing sugar, almond meal and sugar.

Add the sugar to the egg whites and then sift
together the almond meal and the icing sugar

using a coarse sieve, if you use a fine sieve
the almond meal won't go through.

Once that's done whip up your egg whites and
sugar on high speed until they are stiff enough

that you can turn the bowl upside down without
it falling out.

Let's test that ... let's tip it upside down,
yep, we're good.

Now whip it for another two minutes to dry
it out a bit more.

Add in the dry ingredients and start to fold
them together, making sure that as you're

folding you wipe off the spatula every now
and then and wipe down the sides of the bowl.

This just makes sure that you're scraping
all of that in, you're not getting any unevenly

mixed mixture because that would cause the
macaron to crack.

Once everything is combined, continue to fold,
scooping right down to the bottom and up over

the top and then stop and have a look what
it looks like when you drop some off the spatula.

It needs to really slowly start to smooth
itself back into the rest of the mixture.

If it just holds it shape, it's not ready
you need to fold it some more.

And keep going and keep folding until it looks
a bit like this.

Place that mixture into a piping back and
pipe a big spiral onto non-stick baking paper,

this is much bigger than baking little macarons.
I have a circle cut out underneath the baking
paper just to give me a rough guide as to

the size of this.
Lift up your tray and drop it on the counter
to get rid of any air bubbles and do that

a few times on each side.
And then repeat that piping so that you end
up with four discs altogether and then just

bake those in the oven.
They will take longer than normal macarons
because they have to got to cook all the way

through to the centre.
To make the salted caramel you need sugar,
water, cream and glucose syrup.

Add the water to the pan with the sugar and
then tip in the glucose syrup.

If you can't get hold of that you can use
light corn syrup instead.

Stir that over high heat until the sugar is
dissolved and then wash down the sides of

the pan using some water on a pastry brush.
And what this does is it just gets rid of
any sugar crystals that are on the edge and

if you leave them there it can make the caramel
crystalise out, it will go like fudge instead

of a nice smooth caramel.
Once the bubbles start to slow and the mixture
goes golden it's nearly ready.

You need to watch it closely because we want
quite a deep caramel but we don't want this

to burn so just stand at the pot and watch
it.

As you see it starting to get a bit deeper,
that deep golden colour looks good, that will

have a deep caramel flavour so pour in the
cream, a little at a time, keep your hand

out of the way so that rush of steam doesn't
burn you.

Add in a bit more of the cream and then stir
that around.

You'll have like a hot, sweet cream and then
a thicker sugary mass at the bottom.

You want to keep stirring really well to make
that all one consistency.

Then add a candy thermometre to the pan and
heat that up to 240F.

And then immediately remove it from the heat
and pour it into a container.

Now if you don't have a candy thermometre
you can put a drop of it onto a cool surface

and see how thick that caramel is when it
cools down.

After stirring the cream through it though
it took only about 30 seconds for it to get

up to 240F so you should be able to just eyeball
it and do it without a thermometre.

Add as much salt as you like and stir that
through your caramel but do not taste it because

remember this is very, very hot.
Make up one batch of vanilla buttercream and
add some gel colour to make it the shade that

you want your macaron to be.
And again the recipe for that is on the howtocookthat.net
website and there's videos showing how to

make buttercream in all different flavours
there.

Once your cakes have cooled, level off the
tops to m ake them nice and even and then

out of each layer you want to cut out an 8-inch
circle and a 6-inch circle of cake.

Smear some ganache onto a cake stand or a
plate to stop the cake from slipping and then

add a 6-inch layer of cake.
Now top that with a good lashing of thick,
yummy salted caramel all over the top.

And then add a Macaron upside down on top
of that.

Now smother than in ganache.
I couldn't make a giant macaron cake just
out of cake, it needs to have that macaron

taste incorporated into it so that someone
who loves macarons will love this cake.

Then top that with your 8-inch circle of cake.
For the centre filling area I'm going to use
the other two macaron discs but I want to

make the filling a little bit smaller than
the shell of the macaron.

So just use a circle and cut it down to the
size you want it to be.

Now sandwich those two together with more
of that thick gooey caramel.

And for those of you who have been asking,
these sparkly silver nail wraps are called

Sugar Sweet and I'll put a link below to where
you can get some for yourself.

Next you want to cover the whole think in
ganache so that it looks like the filling

on our macaron.
So cover the top and then cover in all the
sides there and smooth it around.

Now add some of the pink buttercream across
the top of the cake and then place that ganache

coated caramel filled macaron on top in the
middle.

Now for the top half of our shell.
Cover the 8-inch cake in a thin coat of buttercream
on the top and the sides.

Once you've done that you want to flip it
onto the cake.

Now there's not really and easy way to do
this you just have to do it fast.

Just be bold and flip it over onto the cake
and peel off that paper.

Take your macaron, turn it upside down and
add ganache all over it and place that onto

the cake.
Ganache the final 6-inch layer and add that
upside down on the very top.

Now to make this look a bit more macaron shaped,
you're going to need to cut around that top

layer of cake, angling it down towards the
edge of the macaron shell that we've got there.

And then once you down that with both shells
we want to cover them both with a thin layer

of buttercream, and this is the crumb coat.
And it's called that because it's catching
all of those fresh cake crumbs.

If you're using fresh homemade cake it will
have crumbs and that's ok because that means

it's going to be really yummy and that's why
we do this crumb coat first.

Place it in the fridge for an hour or so,
so that the buttercream becomes firmer.

And then add more buttercream on top and spread
it out.

See how now we're not getting crumbs in our
icing .

Now my secret to smoothing out the top of
a rounded surface is to use a thin, bendy

strip of plastic or acetate and run it across
the surface of the cake, allowing it to bend

with that shape.
And use it to just keep smoothing out the
buttercream, just wipe off any excess icing

off the acetate and then just run it across
again and you'll get that nice, smooth rounded

curve.
Now for our foot of the macaron place the
rest of the buttercream into a piping bag

fitted with a small round nozzle and just
pipe squiggly lines around that section there.

If you don't have a piping bag you can just
use a ziplock bag with the little corner cut

off instead.
If you have any buttercream on the ganache
in our filling there just use a knife to smooth

it off so that you can just see the ganache
in the middle.

And there you have a pretty macaron cake that
actually tastes of macarons so it's perfect

for the macaron lover.
Subscribe to HowToCookThat for more crazy
sweet creations.

Click here for more YouTube channel, here
for the recipe and here for more videos on

making macarons.
Champion of the week goes to Elvira who has
made quite a few of my cakes now and is doing

a great job.
If you want me to see what you've made just
make sure you put @howtocookthat in the description

on your Instagram or you can upload the photo
in the comments section of the recipe post

for the world to see.
Make it a great week and I'll see you on Friday.
コツ:単語をクリックしてすぐ意味を調べられます!

読み込み中…

GIANT MACARON CAKE How To Cook That Ann Reardon

104 タグ追加 保存
cathy~ 2017 年 8 月 29 日 に公開
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