BROWN BUTTER BANANA CAKE! salted caramel topping~
Salted caramel
Brown Butter Banana Cake with Salted Caramel
Bahan
Cake:
Cream cheese frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hangatkan cream di microwave sampai hangat kuku supaya karamelnya nanti tidak menggumpal.
- Masak gula pasir di panci sampai menjadi karamel, lalu matikan apinya.
- Tuang cream hangat perlahan ke dalam karamel sambil terus diaduk sampai smooth.
- Masukkan butter dan garam, aduk sampai rata, lalu diamkan sampai benar-benar dingin dengan penutup yang menempel di permukaannya.
- Masak unsalted butter di panci sambil sesekali diaduk sampai milk solid-nya kecokelatan menjadi brown butter, lalu segera tuang ke mangkuk dan dinginkan.
- Panaskan oven di suhu 170 sampai 180 derajat dan siapkan loyang ukuran 23 x 23 cm.
- Timbang pisang yang sangat matang lalu haluskan dengan garpu sampai menjadi bubur.
- Campur pisang halus dengan telur, brown sugar, gula kastor, dan vanila, lalu aduk sampai rata.
- Masukkan yogurt, brown butter yang sudah tidak panas, dan minyak sayur, lalu aduk sampai licin tanpa gumpalan.
- Ayak tepung protein sedang, baking soda, baking powder, bubuk kayu manis, dan garam ke dalam adonan.
- Aduk hanya sampai tepungnya terhidrasi dan adonan licin; jangan diaduk terlalu lama supaya kuenya tidak keras.
- Alasi dasar loyang dengan baking paper dan poles sisinya dengan butter tipis, lalu tuang adonan dan ratakan.
- Panggang 30 sampai 40 menit sampai matang dan golden brown, lalu keluarkan dan dinginkan di cooling rack.
- Kocok cream cheese dan mentega tawar suhu ruang bersama gula halus ayak dan vanila sampai smooth.
- Tambahkan dua sendok makan susu cair lalu aduk sampai teksturnya lebih ringan.
- Oles frosting tebal-tebal di atas kue yang sudah dingin lalu ratakan sambil dibuat swirl.
- Siram salted caramel di atas frosting lalu marbling dengan spatula sebelum kue dipotong.
Ingredients
Cake:
Cream cheese frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Warm the cream in the microwave until lukewarm so the caramel does not seize later.
- Cook the granulated sugar in a pan until it turns to caramel, then turn off the heat.
- Slowly pour the warm cream into the caramel while stirring until smooth.
- Add the butter and salt, stir until combined, then leave it to cool completely with a cover pressed to the surface.
- Cook the unsalted butter in a pan, stirring occasionally, until the milk solids turn brown, then pour it out immediately and let it cool.
- Preheat the oven to 170 to 180C and prepare a 23 x 23 cm tin.
- Weigh out the very ripe bananas and mash them with a fork until they turn to a puree.
- Mix the mashed banana with the egg, brown sugar, castor sugar and vanilla until combined.
- Add the yoghurt, the cooled brown butter and the vegetable oil, and stir until smooth and lump free.
- Sift the all-purpose flour, baking soda, baking powder, cinnamon and salt into the batter.
- Stir only until the flour is hydrated and the batter is smooth; overmixing will make the cake tough.
- Line the base of the tin with baking paper and brush the sides with a thin layer of butter, then pour in the batter and level it.
- Bake for 30 to 40 minutes until cooked through and golden brown, then turn it out onto a cooling rack.
- Beat the room-temperature cream cheese and unsalted butter with the sifted powdered sugar and vanilla until smooth.
- Add two tablespoons of milk and mix until the frosting is lighter in texture.
- Spread a thick layer of frosting over the cooled cake and swirl it as you level it out.
- Drizzle the salted caramel over the frosting and marble it with a spatula before slicing.
Cook Mode
Salted caramel
Brown Butter Banana Cake with Salted Caramel
BROWN BUTTER BANANA CAKE! salted caramel topping~
BROWN BUTTER BANANA CAKE! salted caramel topping~
Bahan
Cake:
Cream cheese frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hangatkan cream di microwave sampai hangat kuku supaya karamelnya nanti tidak menggumpal.
- Masak gula pasir di panci sampai menjadi karamel, lalu matikan apinya.
- Tuang cream hangat perlahan ke dalam karamel sambil terus diaduk sampai smooth.
- Masukkan butter dan garam, aduk sampai rata, lalu diamkan sampai benar-benar dingin dengan penutup yang menempel di permukaannya.
- Masak unsalted butter di panci sambil sesekali diaduk sampai milk solid-nya kecokelatan menjadi brown butter, lalu segera tuang ke mangkuk dan dinginkan.
- Panaskan oven di suhu 170 sampai 180 derajat dan siapkan loyang ukuran 23 x 23 cm.
- Timbang pisang yang sangat matang lalu haluskan dengan garpu sampai menjadi bubur.
- Campur pisang halus dengan telur, brown sugar, gula kastor, dan vanila, lalu aduk sampai rata.
- Masukkan yogurt, brown butter yang sudah tidak panas, dan minyak sayur, lalu aduk sampai licin tanpa gumpalan.
- Ayak tepung protein sedang, baking soda, baking powder, bubuk kayu manis, dan garam ke dalam adonan.
- Aduk hanya sampai tepungnya terhidrasi dan adonan licin; jangan diaduk terlalu lama supaya kuenya tidak keras.
- Alasi dasar loyang dengan baking paper dan poles sisinya dengan butter tipis, lalu tuang adonan dan ratakan.
- Panggang 30 sampai 40 menit sampai matang dan golden brown, lalu keluarkan dan dinginkan di cooling rack.
- Kocok cream cheese dan mentega tawar suhu ruang bersama gula halus ayak dan vanila sampai smooth.
- Tambahkan dua sendok makan susu cair lalu aduk sampai teksturnya lebih ringan.
- Oles frosting tebal-tebal di atas kue yang sudah dingin lalu ratakan sambil dibuat swirl.
- Siram salted caramel di atas frosting lalu marbling dengan spatula sebelum kue dipotong.
Ingredients
Cake:
Cream cheese frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Warm the cream in the microwave until lukewarm so the caramel does not seize later.
- Cook the granulated sugar in a pan until it turns to caramel, then turn off the heat.
- Slowly pour the warm cream into the caramel while stirring until smooth.
- Add the butter and salt, stir until combined, then leave it to cool completely with a cover pressed to the surface.
- Cook the unsalted butter in a pan, stirring occasionally, until the milk solids turn brown, then pour it out immediately and let it cool.
- Preheat the oven to 170 to 180C and prepare a 23 x 23 cm tin.
- Weigh out the very ripe bananas and mash them with a fork until they turn to a puree.
- Mix the mashed banana with the egg, brown sugar, castor sugar and vanilla until combined.
- Add the yoghurt, the cooled brown butter and the vegetable oil, and stir until smooth and lump free.
- Sift the all-purpose flour, baking soda, baking powder, cinnamon and salt into the batter.
- Stir only until the flour is hydrated and the batter is smooth; overmixing will make the cake tough.
- Line the base of the tin with baking paper and brush the sides with a thin layer of butter, then pour in the batter and level it.
- Bake for 30 to 40 minutes until cooked through and golden brown, then turn it out onto a cooling rack.
- Beat the room-temperature cream cheese and unsalted butter with the sifted powdered sugar and vanilla until smooth.
- Add two tablespoons of milk and mix until the frosting is lighter in texture.
- Spread a thick layer of frosting over the cooled cake and swirl it as you level it out.
- Drizzle the salted caramel over the frosting and marble it with a spatula before slicing.
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