โผ Let me tell you more about 'the Dark brown sugar Mocha Pound cake' made today :)
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Hello this is 'siZning'.
Today, I made a sweet pound cake that is put dark brown sugar caramel made of dark brown sugar in a coffee flavor pound cake.
The pound cake I made today was made using
the 'separate method of the [sugar batter method]'.
It is made of pounds of soft (silky) moist texture by meringue,
so it keeps moist even when stored in the refrigerator, so I ate it deliciously.
'Coffee white ganache' added to maintain moist pound texture
to 'Dark brown sugar caramel mocha pound cake'.
Let's check it through the video :)
[Success point of dark brown sugar caramel mocha pound cake]
1. Today, dark brown sugar has a deep flavor compared to white sugar or brown sugar, so it goes well with coffee. (You can also use white sugar or brown sugar instead.) However, it can be easily burned during the melting process, so if you use a pot with a thick bottom, it will be easier to work with. Prepare warm fresh cream to be put in caramel beforehand, and pour it little by little when the dark brown sugar melts, so work carefully so as not to burn the steam generated at the moment.
2. In the video, the meringue was made first, then the butter batter made, but if it is difficult to proceed quickly (the time may be delayed, the meringue may sink down), Recommend making the butter batter first then make the meringue and mix it immediately.
3. When you make a pound cake, you usually use icing or syrup to prevent the surface from drying out and to maintain a moist texture.
Likewise, today I pour coffee white ganache on the pound cake to keep it shiny, sweet and moist. (Coffee white ganache does not harden completely, but hardens as if it is poured with caramel. If you are concerned about sticking together when storing, you can keep it neatly using heritage paper, muffin cup paper, paper foil, etc. )
+) Today's dark brown sugar caramel mocha pound cake is sweeter than the traditional mocha pound. If you want a not too sweet taste, you can enjoy delicious mocha pounds if you make it except for caramel.
๐ธ storage
Dark brown sugar caramel mocha pound cakes are not recommended for room temperature storage in hot summers.(Please eat within 1-2 days if possible).
Or sealed in container for 4-5 days in the refrigerator.
If you store it more than that, please keep it frozen. (Within 3 weeks)
๐งก ingredients (for 8 servings)
๐ธ Coffee pound cake batter
Butter 120g
Sugar A 40g
Salt a little
Egg yolks 42g
Vanilla essence a little
Cake flour 160g
Baking powder 1g
Fresh cream 35g
Instant coffee powder 4.5g
Egg whites 80g
Sugar B 70g
๐ธ Dark brown sugar caramel
Dark brown sugar 50g
Fresh cream 40g
Butter 2-3g
๐ธ Coffee white ganache
Instant coffee powder 1g
White chocolate 50g
Fresh cream 35g
**Prohibit downloading and secondary editing of this video.
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ะะตะณัะทะณั ะฑะตั Dark brown sugar Mocha Pound cake recipe๏ฝsiZning
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