關於 square cake pan 8 inch ，我們在網路上蒐集到這些相關的討論、資訊與評價

Butter Cake ala Chef Zam

Ingredients:

330 g butter
240 g caster sugar
300 g eggs
45 g milk
300 g cake flour
1/2 teaspoon salt
3 g baking powder

Method:

1. Remove the butter from the chiller and let it soften.

2. Mix the butter and castor sugar together by creaming method. Mix with a wire whisk at high speed until fluffy, light, creamy and become pale yellow.

3. Add the eggs into the butter and sugar batter. Mix for a minute.

4. Add the milk and mix again until the mixture is homogenous and curd-like.

5. Combine the flour, salt and baking powder in a separate bowl.

6. Add the dry ingredients to the batter and mix at low speed. Do not overmix.

7. Preheat the oven. Apply oil to the cake pan. Place a piece of baking paper in the pan with removable base.

8. Pour the batter into the pan.
Give the pan several sharp raps.

9. Bake at 170°C, both top and bottom temperatures for 60 minutes.

**Notes:
Fit for 8-inch square baking pan or 9-inch square cake pan. You will get a cake with the height about 2.5-in at the center and 2-inch at the edge. 👨‍🍳🔥😍😍😍 #resipiChefZam #buttercake #baking #PastryChef
#cakemaking

Mudah jer rupenya nak buat kek batik ni..bahan2 nya pun mudah didapati..tak perlu guna oven pun..rasa dia pula memang creamy dan lembut..must try ni !

Kek Batik Indulgence Mudah Tanpa Bakar | Easy No Bake Batik Indulgence Cake

//Bahasa Melayu
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Bahan-Bahan (kek batik)

450 gm biskut Marie

250 gm mentega

3/4 cwn susu pekat

1 cwn Milo

1/2 cwn serbuk koko

1/2 cwn air

1 sk esen vanila


Bahan-Bahan (lapisan krim keju)

250 gm krim keju

150 gm krim putar tenusu

50 gm gula kastor

1 sk serbuk gelatin + 2 sb air panas

1 sk esen vanila


Bahan-Bahan (lapisan coklat)

1/2 cwn krim putar tenusu

200 gm coklat gelap

1 sb mentega


Bahan-Bahan (hiasan)

30 gm coklat putih

Nota: Loyang berukuran 8 x 8


Cara memasak

1. Untuk lapisan kek batik, patah-patahkan biskut Marie kepada saiz kecil.

2. Panaskan mentega sehingga cair dan masukkan susu pekat manis, serbuk milo serta serbuk koko. Kacau hingga tidak berketul.

3. Masukkan esen vanila.

4. Kacau sampai mendidih dan tutup api.

5. Masukkan biskut Marie yang telah dipatahkan tadi sedikit demi sedikit. Gaul hingga rata.

6. Sapukan sedikit mentega pada loyang dan alaskan dengan kertas minyak.

7. Tuang adunan biskut tadi ke dalam loyang yang telah disediakan.

8. Ratakan dan tekan padat adunan biskut.

9. Sejukkan dalam peti ais dan sediakan lapisan krim keju pula.

10. Bancuh serbuk gelatin dengan air panas dan kacau sampai larut di dalam mangkuk kecil. Biarkan seketika.

11. Masukkan krim keju dalam mangkuk adunan dan putar hingga lembut.

12. Masukkan gula kastor, esen vanilla dan krim putar tenusu, putar hingga kembang.

13. Kemudian, campurkan cecair gelatin (hasil akhir setelah dipanaskan semula di dalam ketuhar) ke dalam adunan krim keju.

14. Kacau sekata.

15. Keluarkan kek batik dan tuang adunan krim keju ke atasnya.

16. Ratakan dan masukan semula ke dalam peti sejuk.

17. Untuk lapisan coklat pula, panaskan krim putar tenusu sehingga sedikit mendidih.

18. Kemudian, tuang krim putar tenusu yang telah dipanaskan ke atas coklat masakan gelap, kacau sehingga suam dan larut.

19. Masukkan sedikit mentega (supaya lapisan ganache berkilat).

20. Setelah ia cair dengan sekata, sejukkan seketika.

21. Keluarkan kek batik dari peti sejuk dan tuang coklat ganache.

22. Simpan dalam peti sejuk semalaman.

23. Hiaskan kek yang sudah cukup keras dengan cairan coklat putih.


//English
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Ingredients (batik cake)

450 gm Marie biscuits

250 gm butter

3/4 cup of condensed milk

1 cup of Milo

1/2 cup of cocoa powder

1/2 cup of water

1 tsp of vanilla essence


Ingredients (cream cheese layer)

250 gm cream cheese

150 gm non-dairy whipping cream

50 gm castor sugar

1 tsp of gelatin powder + 2 tbsp of hot water

1 tsp of vanilla essence


Ingredients (chocolate ganache layer)

1/2 cup of non-dairy whipping cream

200 gm dark chocolate

1 tbsp of butter


Ingredients (garnish)

30 gm white chocolate

Note : 8x8 inc square pan


Cooking methods

1. For batik cake layer, crush Marie biscuits into small pieces.

2. Heat butter until fully melted and add condensed milk, Milo powder, and cocoa powder. Stir until it is not lumpy anymore.

3. Add vanilla essence.

4. Stir until it boils and turn off the heat.

5. Add Marie biscuits pieces into pan and mix well to ensure biscuits are evenly coated.

6. Grease square pan with butter and line with parchment paper.

7. Spread biscuits mixture evenly onto a 8 x 8  inch square pan. Make sure to line pan with parchment paper first.

8. Flatten the mixture by pressing it down.

9. Refrigerate while preparing a layer of cream cheese.

10. In a tiny bowl, mix gelatin powder with hot water until fully dissolved.

11. Put cream cheese in a mixing bowl and beat until smooth.

12. Add castor sugar, vanilla essence, and non-dairy whipping cream, beat until fluffy.

13. Then add gelatin liquid (final product after been reheated inside the oven) into the cream cheese mixture.

14. Mix until well-combined.

15. Pour cream cheese mixture onto Batik layer.

16. Flatten and refrigerate once again.

17. For chocolate ganache, heat non-dairy whipping cream until gentle bubbling appear.

18. Then pour heated non-dairy whipping cream onto dark cooking chocolate, stir until warm and fully dissolved.

19. Add bit of butter (to get a glossy ganache layer).

20. When it melts evenly, let it cool for a moment.

21. Pour chocolate mixture onto cream cheese layer to form top ganache layer.

22. Then, refrigerate Batik cake overnight.

23. Garnish cake with melted white chocolate.


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#kekbatik #kekbatikindulgence #batikindulgencecake #cake #creamcheese #chocolate #creamy #resepimudah #dessert #pencucimulut
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#Giant #Banana #Cake
We made a large banana roll cake in the shape of a banana using one sheet of roll cake sponge. It is to be made and eaten with gusto while thinking, "Is this a banana omelet, or a banana roll cake? Maybe it's a little too homely?"

*Recipe*

1. Line a 25-inch square pan with parchment paper, and spread on a thin coat of vegetable oil.
2. Separate the egg yolks and egg whites of 4 eggs.
3. Whip egg whites with an electric beater until white and foamy.
4. Add 65g of granulated sugar and continue beating until stiff peaks are formed.
5. Add the egg yolks one at a time to 4, and continue mixing. Reduce speed to low at the last minute to allow froth to settle.
6. Set aside 30g from 5.
7. Add yellow food coloring to the remainder. (13 drops of yellow)
8. Add green coloring to 6. (3 drops of green and a little bit of Wilton moss green)
9. Sift 45g of cake flour into the yellow mix, and 5g into the green one. Switch to a rubber spatula, and fold gently but thoroughly until there are no visible lumps.
10. Pour the green-colored batter into the two ends of 1, and fill the center with the yellow-colored batter. Ensure that batter is evenly distributed.
11. Drop pan on counter top to remove large air bubbles, and bake in an oven preheated to 200°C for 7 minutes and 30 seconds.
12. Once cake is baked, drop pan on counter top to prevent shrinking.
13. Lay a large sheet of parchment paper on top, and turn upside down.
14. Slowly remove the sheet of parchment paper.
15. Cover with parchment paper or something similar so that the cake does not dry out, and leave to cool.
16. Dissolve 10g of granulated sugar in 20g of boiling water. Once this mixture has cooled, add in half a tablespoon of Kirschwasser. Your simple syrup is now ready.
17. Mix 10g of sugar into 100g of fresh cream and whip until stiff peaks are formed. (Fresh cream with 45% milk fat content is recommended as it would be easier to whip into shape)
18. Slice off the edges of 15 with a diagonal cut.
19. Dab the syrup created in 16 onto the cake.
20. Spread the cake with fresh cream from 17.
21. Lay out the bananas in a row. Select bananas that are thicker. Rolling will be easier if you make incisions at the parts where the curve is tight. After this, you will want to curve the cake so that it looks like a banana, so ensure that there is a decent gap between the bananas.
22. Lift cake along with parchment paper and roll the cake up inside the parchment paper.
23. Give the parchment paper at the bottom of the banana a twist, crush the top and tie securely with a ribbon-like strip. Wrap with plastic wrap, and create a curve, paying attention to the orientation of the bananas inside when cinching.
24. Chill in the refrigerator for at least an hour.
25. Gently remove the wrapping. Your cake is ready.
26. This cake can be eaten whole as it is, but maybe it's better to divide and serve it in slices. As the surface of this cake will be sticky, wetting your fingers beforehand will make handling easier. Since this was created on a whim, there may be parts of this cake that are shoddy or far-fetched. Sorry about that!

ロールケーキのスポンジをそのまんま1枚使って、バナナの形をした大きなバナナオムレットを作りました。
「これ バナナオムレットなのかしら？それともバナナロールケーキなのかしら？ちょっと不細工かしら？」とか思いながら勢いで作り、食べるのだ。

*レシピ*
１．25センチのスクエア型にオーブンシートを敷き、サラダ油を薄く塗る。
２．卵 4個を卵白と卵黄に分ける。
３．卵白のみを泡だて器で全体が白くなるまでザッと泡立てる。
４．グラニュー糖 65gを加え混ぜる。角が立つまでしっかりと泡立てる。
５．４に３の卵黄を1個ずつ加え、さらに混ぜる。最後の1分は低速で混ぜ泡を落ち着かせる。
６．５から30g取り分ける。
７．残り食用色素で黄色に着色する。（黄 13滴）
８．６を緑色に着色する。（緑３滴とウィルトンのモスグリーンを少々）
９．黄色に薄力粉 45g、緑に薄力粉 5gをふるい入れ、ゴムべらに持ち替え、粉っぽさがやっと消えるくらいまでサックリと混ぜる。
１０．１の両端に緑生地を流し入れ、真ん中に黄色生地を流し入れ、平らにする。
１１．台に落として大きな気泡を抜き、200度に予熱したオーブンで7分30秒焼く。
１２．焼きあがったら、台に落として縮みを防ぐ。
１３．大きめのオーブンシートをかぶせ、裏返す。
１４．オーブンシートをゆっくりと剥がす。
１５．乾かないようにオーブンシートなどをかけ、冷ましておく。
１６．グラニュー糖 10gに沸騰したお湯 20gを入れ溶かし混ぜる。冷めたら キルシュワッサー 大さじ 1/2を加え混ぜる。簡単シロップのできあがりです。
１７．生クリーム 100gに砂糖 10gを加え、かたくに泡立てておく。（生クリームは乳脂肪分が45％以上のものが、かたく泡立ち巻きやすいのでオススメです。）
１８．１５の巻き終わり部分を斜めに切り落とす。
１９．１６のシロップを打つ。
２０．１７の生クリームを塗る。
２１．バナナを並べる。バナナは太めの物を選び、カーブがきつい部分で切ると巻きやすい。このあと、バナナらしくなるようにカーブをつけたいので、ほどよい隙間を作って並べる。
２２．オーブンシートごと持ち上げて巻き込む。
２３．バナナの下部分はオーブンシートをねじり、上部分は潰してリボン状のもので巻いて固定する。ラップで包み、中のバナナの向きに気をつけ結び、カーブをつける。
２４．冷蔵庫で１時間以上冷やす。
２５．包みを丁寧に外す。できあがり。
２６．そのまま丸かぶりしてもいいけど、やっぱり切り分けて食べようか。ケーキの表面がベタつくので指を湿らせてから扱うと良い。パッと思いついて作ったので、ところどころ雑で強引。申し訳ない！

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

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How to Order My Cookbook from Amazon Japan:
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Old version is unlisted since it has a copyright issue.
過去にアップしたものを著作権の都合上編集し直しました。
https://www.youtube.com/watch?v=lxP5Osz0DnY

Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" however in some other countries people call it Swiss roll, jelly roll, log cake, etc.

This recipe is a very basic one. More roll cake ideas are linked in the end of this video, available on my channel ;)

---------------------------------
Japanese Roll Cake

Difficulty: medium
Time: 60min
Number of servings: 8 pieces

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
2 egg
50g (5&1/2 tbsp.) superfine sugar
35g (4&1/3 tbsp.) cake flour
20g (1&1/3 tbsp.) milk *room temperature
((Filling))
200ml whipping cream
1 tbsp. granulated sugar
some fruits of your choice: strawberry, kiwi, canned fruits are okay!

Directions:
((Sponge Cake))
1. Line the brownie pan with parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with a whisk in a bowl. Place it over hot water, melt the sugar, and warm it up to 40C (105F).
3. Then with an electric mixer, beat the warmed mixture on high speed for about 5 minutes until white and fluffy. Then turn down to low and beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with a spatula for about 10 times.
5. Add milk, then fold together with a spatula for about 50 times until combined.
6. Spread the batter into the pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
((Filling))
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Dice the fruits of your choice.
3. Coat the surface of the sponge cake evenly with the cream. Place the fruits over the creamed surface (leave an inch at both ends).
4. Roll the cake in the parchment paper and put in the fridge for over 30 minutes to set.
5. Cut into round pieces to serve. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post_18.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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SHWフリー音楽素材
hometown_mixv2

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