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เรียนรู้วิธีทำ Chocolate Yule Log (หรือที่รู้จักกันในชื่อ Buche de Noel)! ของหวานสุดคลาสสิกสำหรับวันหยุดนี้เป็นสิ่งที่น่าจับตามอง แต่มักจะดูดีกว่าการชิม ซึ่งไม่เป็นเช่นนั้น ต้องขอบคุณเค้กสปันจ์ช็อกโกแลตเข้มข้นและไส้บัตเตอร์ครีมมอคค่า เยี่ยมชมส่วนผสม ข้อมูลเพิ่มเติม และวิดีโอสูตรอาหารอื่นๆ อีกมากมาย ฉันหวังว่าคุณจะชอบสูตรช็อกโกแลต Yule Log นี้! คุณสามารถค้นหาเนื้อหาของฉันได้ใน Allrecipes:
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#Chocolate #Yule #Log #Buche #Noel #Food #Wishes.
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Chocolate Yule Log (Buche de Noel) – Food Wishes.
การ take log.
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40 thoughts on “Chocolate Yule Log (Buche de Noel) – Food Wishes | เนื้อหาทั้งหมดเกี่ยวกับการ take logที่แม่นยำที่สุด”
Check out the recipe: https://www.allrecipes.com/Recipe/269557/Chocolate-Yule-Log/
Read before making:
1. Filling will take time to stick together so don’t be scared
2. Add more mascarpone to make it fluffier
3. The cake will stick to the kitchen towel😢 because it’s hot even with the powdered sugar, total fail to count on it!! Try to use another thing, or chunky powder sugar.
4. After pulling the cake off the towel and trying to save it, “glue it” together with the filling, it still cracked.
MY future son-in-law and I made your yule log on Christmas eve for Christmas. It turned out AWESOME!!!!! Beautiful and delicious! I even made the meringue mushrooms which were perfect right down to the dirt (cocoa) and I am not a baker at all. We didn't know each other very well so the cooking project was great and we now have a super shared memory.Unfortunately, just five of was ate the whole thing after a huge meal! The filling, the bark, the cake… all delightful… light and not too strong chocolate. Yummm.. wish I had another piece right now.
Loved your instructions and sense of ease/humor!! Made it really simple. Now I can't wait to try another one of your entree recipes… or maybe many!! You may have changed us into cooks! Thank you so much for what you do, know and make available to others!
Ive been making this cake every Yule for the past three years and it is the best thing ever
I don't really ever comment on videos, but I just want to thank you for this one! Not only is it easy to follow and incredibly delicious, but I now make this every year for Christmas and it has become a yearly tradition in my family. Thank you for that! Much love <3
Looked easy enough..but it flopped…going to plan B… Yule log parfaitThe sponge cake did not rise..looked good till I mixed dry stuff in.. then it collapsed. Baked anyway and it never got higher than the original pouring height. So..back in the oven they went to firm up and I will use them in a base for a buttercream and custard parfait. Its all good!
Have just made this today and it looks and tastes amazing. As you said, remarkably easy. Thanks a lot from Japan ❤
How long would this keep in the fridge? Can I make it Christmas eve to serve Christmas afternoon?
I tried it yesterday and it didn't turn out good. The batter was too liquidy and pouring consistency didn't match with yours. Are you sure 2 tablespoons of flour is enough? I did add more flour to adjust the consistency but still turned out bad.
This is an amazing tutorial. I made this last year for my family and they loved it. Going to do it again this year and it is now going to be a tradition. Thank you for this! (Someday I might do the mushrooms. Last year I just bought marzipan and made holly berries, lol).
So you performed the ooool tappa tappa and the even oooolder sneaky peaky ey…
Oh my goodness. It's 2022-almost Christmas and I am on a quest to make a memorable Christmas dessert. I followed another site for the meringue mushrooms. Semi fail..but they would be unmistakable as mushrooms. The flavor of the cake sounds delicious..even it turns out to be a 'nailed it!' moment. (plan B–throw it into pretty goblets and top with the somewhat successful mushroom)🍄🍄🍄
Chef… you are one in a million ..even it it flops..it will be forever appreciated that you took time to break it down for us. Merry Christmas to you and yours! I will comment back when the mission is accomplished..😉
I wondered if you might be able to use this recipe with a vanilla cake? Would you have a vanilla cake recipe to suggest, perhaps?
Little tip from the show Food Wars, for making the log look more like a log: take a disposable wooden ice cream spoon and break it in half. Use the broken side and drag it along the sides of the log to give it that 'wooden' look.
this is the cake im making this Christmas, how did I not do this for the last 10 years that ive been home cooking?
‘And it totally looks like we knew what we were doing!’ Haha that’s my minimal goal for baking 😂
Please show us how to make the meringue mushrooms! They are adorable!!
Was short on cocoa powder christmas day when I made this. Had to use just half as much in the sponge cake.
Everything turned out fine, in fact i couldnt imagine the cake possibly tasting better. So I wonder if the chocolate sponge would benefit from a ‘less is more’ attitude.
“Our log is roughly 5 to 6 years old” 😂❤️
Thank you so much for your excellent video. I’m not really a baker but you gave me the confidence to go for it.
Jim ..,m mgh'"
The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolized the new year to come and would bring good luck to the family……. Tom ( Alberta – Canada )
I made this for Christmas Eve dessert and it was an absolute SMASHING success. People were licking the plate.
Thank you so much for the recipe, I've since added it to my recipie folder and will definitely be making it again next year.
Attempted to do this for the holidays, found 400 degrees is way too hot for the sponge cake, it cooks too fast and the edges get too crispy and break when you try and roll it.
I did a second attempt at 350 and did the initial rolling almost immediately after pulling it out, it was much better, but still cracked in a couple of spots, but it rolled well enough to cover with the ganache.
Next time I’m gonna try 325.
you are really supposed to make a whipped ganache at the end, not a runny one
Very confusing to refer to something as "very important" without explaining why, considering no other recipe makes mention of the same importance. What I'm referring to is that it's "very important" the eggs are room temperature.
I wonder if instead
Of the Marscaponi cheese I could use green yogurt or sour cream ? I have have a hard time finding it in the store. Anyone have any ideas ?
Wanted to do it but american measurements are so fucking confusing
Can you make this log a day of two before you are going to be eating it?:)
Where should I keep it in the meantime? In the fridge? Tin? Thank you 🙂
that yule is sus
I made your recipe for the last 2 years, last year I added rum flavouring, it tasted like a rum ball. I'm adding this to my family cook book.
درود بر شما. لطفا مواد لازم ، زیر نویس فارسی داشته باشه خیلی بهتره. ممنون میشم . تا بتونیم پیج شما رو به دیگران هم معرفی کنیم. وگرنه نمیشه هم رسانی انجام داد . سپاس از شما .از ایران . شهر رشت.
I've been watching Chef John videos before bed for years now and have made so many recipes. I never planned on making the log, but after some bourbon and Great British Baking Show I decided it was a good idea to make my first ever sponge cake/cake roll/ganache/frosting. Bro. This was SO GOOD. My swirl was on point. The sponge didn't crack. Now I just need to learn how to speak Bri'ish and I will be the greatest brisith baker.
I've tried to make this two years in a row now, paid close attention to the written recipe, watched the video both before and during making it to make sure I was doing it right. Both times, my sponge cake didn't stick at all to the parchment paper but stuck ridiculously badly to the towel and cracked apart in multiple places when unrolling, despite copious amounts of ridiculously messy powdered sugar on both the cake and the towel. Both times, I was left trying to fold broken strips of cake into a vaguely roll-esque shape. I don't know what's so very different about my sponge cake that looks identical to the one in the video until I start trying to roll it… But it's just not working. And it's too much of a pain to make this if it's not going to work. Any ideas on what else to try? Because strictly following this video is just not working. Despite the intro talking about not needing any difficult techniques.
Oooh, I'm gonna have to double that filling.
"A little bit of butter."
Chef John: <adds an entire stick>
I mean, it /is/ a FRENCH pastrie.
Chef John you are hilarious 🤣 I love your sense of humor and your recipes of course!!!!! Thank you 😊