Hi guys :)
Once a month, I introduce a recipe that even beginners can make without fail using the Wiswell Enhance oven.
This time I made a moist and delicious chocolate marble pound cake.
Usually, when making marble, you pour the two colors of batter and stir them.
Today, I used a little bit of new way that I saw it on Instagram.
This pattern is so unique and fancy!
If there are other recipes you would like to see using the Wiswell Enhance Oven,
Please leave a comment.
Thanks for watching :)
* Products I used
-Egg: American large size (50g excluding shell)
-Sugar: Domino Sugar
-Butter: Isigny AOP
-Flour: Swan’s down
-Silicone spatula: Kyunghoon Industries
-Glass bowl: Pasavache
-Salt: Fleur de Sel (iherb.co/vAWBgtYj)
-Almond flour: Bob's red mill (iherb.co/nYeySjHS)
-Baking powder: Bob's red mill
-Pound cake mold (coupa.ng/bLm8Ve)
-Dark Coverture chocolate: Callebaut (59% cacao content)
▶Ingredients (Width*Length*Height 15.5*7.5*6.5cm)
* How to calculate the amount of ingredients when the mold size is different
blog.naver.com...
90g unsalted butter
72 g sugar
10g starch syrup
1 g of salt
80 g eggs
85 g soft flour
30g Almond flour
3g baking powder
20g Milk A
35g Dark Coverture chocolate
17g Milk B
1) Heat the dark chocolate and milk B and mix to make the ganache. Cool to 30 degrees Celcius or less before use.
2) Lightly beat the butter at room temperature. (18-20 degrees)
3) Add sugar, starch syrup, and salt and whip until the color brightens and the volume increases by 1.5 times.
* Starch syrup is less sweet than sugar and has a strong moisturizing property, so it helps keep the cake moist for a long time. (It can be replaced with honey)
4) Whisk the eggs at room temperature while dividing them several times to make the batter not separate and emulsified like a cream.
5) Sift in the flour, almond powder, and baking powder, and lightly fold with a spatula.
6) Add milk A at room temperature and mix until smooth.
7) Take 130g of the finished batter, add the ganache made and cooled, and mix to make the chocolate batter.
8) Put the plain batter and the chocolate batter into each piping bag.
9) Pipe the batter crossing in the mold, make the center concave with a spatula, and pipe the butter at room temperature across the center.
10) Bake in a preheated oven at 170 degrees Celcius for 40 minutes. (Wizwell Enhance Oven/Use of upper and lower heat function)
* Convection oven(Unox/Smeg/Gierra): 160 degrees Celcius for 40-45 minutes
* Bake time and temperature may vary depending on oven performance.
* To check if it is baked well, look at the crack in the middle and take it out when it feels dry and cooked.
10) After lightly drop the baked cake, take it out from the mold and cool it in a cooling rack.
* When completely cooled, wrap it in a plastic wrap and leave it for about a day to make it moist and more delicious.
* It can be stored for 5 days in a cool place. If you want to store it for a long time, cut it into pieces, wrap it individually, and keep it frozen.
** BGM: Artlist (paid music site) If you subscribe through the link below, you can get 2 months of additional benefit artlist.io/JAE...
instagram: / jadore________
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