발렌타인데이 선물로 아름다운 케이크가 딱이죠. / Valentine's Day Beautiful Cake / 핑크 벨벳 케이크 / 이탈리안 머랭 버터크림 / 초콜릿 레이스 디저트

Hello. I'm Boone Bake. Today I made a very beautiful cream cake. It was like receiving a lace box full of beautiful flowers. If I could receive a cake like this... I felt so happy. How about making it for the upcoming Valentine's Day? I made this sponge cake with homemade buttermilk. So it was more flavorful and soft like velvet. I made it in a beautiful pink color and it turned out to be a pink velvet sponge cake. You too, try making it. (If you do not have cake flour, please refer to the recipe for making it with all-purpose flour .) The cream I made this time is buttercream made using Italian meringue. Actually, I have to boil and make syrup, so it's a recipe I'm not willing to try, but nevertheless, there was a reason why I made Italian meringue buttercream this time. I needed a cream that was very soft, light and had a clean aftertaste. I think it's a cream that goes so well with this design. For chocolate patterns, just click below. https://blog.naver.com/yuhyun08/22263... Beautiful flower cream cake~! Chocolate Lace Cake~! Then, shall we make it together? How to make it~~! check point! Well then... Let's get started. If you like my video, please click the “Like” and :Subscribe” buttons. thank you. #ASMR #AmazingCake #Valentine'sCake ● Cup measure standard 237 ml = 1 cup 15ml = 1Tbsp 5ml = 1tsp 1 egg (without shell) 53 g Heavy Cream (38% milk fat) (Chocolate is minced, flour is before sieving) ● Cake finished size ( 17cm*17cm*7cm ) ● Beautiful Pink Velvet Cake (Mold size: 15cm*15cm) 90g milk (1/3 cup + 2tsp) 5g lemon juice (1tsp) 3 eggs 105g sugar (1/2 cup + 1 tsp) a pinch of salt 3ml vanilla extract 15 g (2 tsp) honey 160g cake flour (1 cup + 1Tbsp+1tsp) 3 g (1 tsp) baking powder (or 160g all-purpose flour + 5g baking powder) 55g unsalted butter (1/4 cup) food coloring ** Buttermilk? Buttermilk is the remaining liquid from milk when butter is made. The traditional way to make buttermilk is buttermilk, which is the liquid left behind when making “fermented butter” made from cream that is separated by adding and fermenting lactic acid bacteria that are native to milk or new lactic acid bacteria. On the other hand, buttermilk distributed in Japan is said to have no sour taste as the mainstream is unfermented sensible butter made with cream filtered through a separator without fermenting milk. Buttermilk makes a cake with a richer flavor and a softer texture. ● Soft buttercream like a cloud (Italian meringue buttercream) 130g Xylose sugar (or sugar) (1/2 cup +2Tbsp) 40g water (2Tbsp+2tsp) 120 g egg whites (3+1/2) 420 g (2 cups) soft unsalted butter 7.5ml Lemon Liqueur (optional) (1/2Tbsp) Xylose sugar? (This is the sugar used by Boon Bake) It contains xylose, which reduces the absorption of sugar by the body, so the absorption is reduced and the sweetness is the same. *-- What is the principle of xylose sugar absorption inhibition? Sugar is broken down into glucose and fructose by sucrose in the intestine and absorbed by the body. However, xylose helps reduce the absorption of sugar by the body by inhibiting the breakdown of sugar into glucose and fructose. ● milk syrup 40g milk (2Tbsp+2tsp) 10 g (2 tsp) water 25g Honey (or sugar) (1Tbsp) ● 100g dark chocolate (1/2 cup +2Tbsp) (Use after tempering. or compound chocolate) There are more details in the video. I would be very grateful if you hit the subscribe button and set an alarm. Your subscriptions and likes are a big help to me. Thank you for watching. **BGM-- 🎵Music provided by President Begeum 🎵Track : Falling Snow -    • [Royalty Free Music] Falling Snow (winter/...   ● Go to Boon Bake Instagram   / boone_bake