1. Home
  2. Detail

@surprise_0773_: 衝撃😂#ナナミ #ナナミ一言王子 #一言王子 #サプライズクリエイターナナミ @bigbang0773

ちゃちゃまる
ちゃちゃまる
Open In TikTok:
Region: JP
Monday 25 May 2020 06:35:53 GMT
1269
23
0
2

Music

Download

No Watermark .mp4 (2.33MB) No Watermark(HD) .mp4 (2.33MB) Watermark .mp4 (2.52MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @surprise_0773_, please go to the Tikwm homepage.

Other Videos

Yar jina de Pon Judayan #songlayrics #oldsong #trendingvideo #udassham
Yar jina de Pon Judayan #songlayrics #oldsong #trendingvideo #udassham
Kit Instalação Gás Encanado #cobre #gas #mangueiragas #elitegaspeças #cozinha #fogão #cooktop
Kit Instalação Gás Encanado #cobre #gas #mangueiragas #elitegaspeças #cozinha #fogão #cooktop


A maior e mais emocionante viagem reduzida em 1 minuto Quem aí acompanhou nos stores? Já manda pra quem você quer que faça uma viagem assim com você #foryou #travel #family #japan #thailand
A maior e mais emocionante viagem reduzida em 1 minuto Quem aí acompanhou nos stores? Já manda pra quem você quer que faça uma viagem assim com você #foryou #travel #family #japan #thailand
White Cake with Raspberry Filling & Whipped Vanilla Bean Buttercream This is the tutorial video for my white cake with raspberry filling and whipped vanilla bean buttercream. It’s made a little differently than most of my other cake recipes, and I wanted to walk through the process because the method is what makes this cake work so well. Instead of being light and fluffy, this cake has a smooth, tender crumb that slices cleanly and almost melts when you eat it. That structure is intentional, it’s what allows the raspberry filling to stay right where it belongs without soaking in or collapsing the layers. The tart fruit keeps the cake from feeling overly sweet, while the vanilla cake and buttercream soften everything and bring it back into balance. It’s a really classic flavor combination, but the texture is what makes it special. The full recipe is below or in my Substack (link in bio!). For the White Cake Ingredients Dry 4 cups (460 g) cake flour 2 cups (400 g) granulated sugar 1 Tbsp baking powder ¾ tsp fine sea salt Wet 12 Tbsp (170 g) unsalted butter, room temperature, cut into cubes ½ cup (120 g) neutral oil (avocado oil preferred) 1¾ cups (420 g) full-fat buttermilk, room temperature 6 large egg whites (210 g), room temperature 1 Tbsp pure vanilla extract Instructions Heat oven to 325°F (165°C). Grease three 8-inch round pans with baking spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and salt. Add the butter cubes and oil. Mix on low speed until the mixture resembles damp sand, then continue mixing until a soft paste forms and no dry flour remains. In a separate bowl, lightly whisk together the buttermilk, egg whites, and vanilla. Add about ¾ of the liquid mixture to the mixer. Increase speed to medium and mix for 60 seconds until the batter is thick, smooth, and cohesive. Scrape down the bowl, add the remaining liquid, and mix just until smooth. Remove the bowl from the mixer and give the batter a few gentle folds by hand to ensure everything is evenly incorporated. The batter should be uniform, smooth, and velvety. Divide batter evenly between pans (about 565g per pan). Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely before assembling. For the Raspberry Filling Ingredients 3 cups (360 g) frozen raspberries ¾ cup (150 g) granulated sugar 2 tsp lemon juice 1½ Tbsp cornstarch 1½ Tbsp water Pinch of salt Instructions In a saucepan, combine raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. In a small bowl, mix the cornstarch and water to form a slurry. Stir into the raspberry mixture. Cook for 1–2 minutes, stirring constantly, until thick, glossy, and jam-like. Remove from heat and cool completely. Refrigerate until ready to use. (I recommend making this the day before assembling the cake.) For the Whipped Vanilla Bean Buttercream Ingredients 2 cups (454 g) unsalted butter, softened 3½ cups (420 g) powdered sugar, sifted ¼ cup (60 ml) cold heavy cream 1 Tbsp vanilla bean paste ½–¾ tsp fine salt, to taste Instructions In a stand mixer fitted with the whisk attachment, beat the butter on high speed for a full 10 minutes. The butter should turn very pale, increase noticeably in volume, and look fluffy and smooth. Reduce speed to medium-low and add the powdered sugar ½ cup at a time, mixing well between additions. Scrape down the bowl, then increase speed to medium-high and beat for 2 minutes. With the mixer running on medium-high, slowly drizzle in the cold heavy cream. Add vanilla bean paste and salt, then beat on high speed for 3–4 minutes until light, smooth, and whipped. Adjust texture if needed: add powdered sugar 1 Tbsp at a time if too loose, or heavy cream 1 Tbsp at a time if too stiff. #whitecake #raspberrycake #reversecreaming #layercake #homebaking @KitchenAid
White Cake with Raspberry Filling & Whipped Vanilla Bean Buttercream This is the tutorial video for my white cake with raspberry filling and whipped vanilla bean buttercream. It’s made a little differently than most of my other cake recipes, and I wanted to walk through the process because the method is what makes this cake work so well. Instead of being light and fluffy, this cake has a smooth, tender crumb that slices cleanly and almost melts when you eat it. That structure is intentional, it’s what allows the raspberry filling to stay right where it belongs without soaking in or collapsing the layers. The tart fruit keeps the cake from feeling overly sweet, while the vanilla cake and buttercream soften everything and bring it back into balance. It’s a really classic flavor combination, but the texture is what makes it special. The full recipe is below or in my Substack (link in bio!). For the White Cake Ingredients Dry 4 cups (460 g) cake flour 2 cups (400 g) granulated sugar 1 Tbsp baking powder ¾ tsp fine sea salt Wet 12 Tbsp (170 g) unsalted butter, room temperature, cut into cubes ½ cup (120 g) neutral oil (avocado oil preferred) 1¾ cups (420 g) full-fat buttermilk, room temperature 6 large egg whites (210 g), room temperature 1 Tbsp pure vanilla extract Instructions Heat oven to 325°F (165°C). Grease three 8-inch round pans with baking spray and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and salt. Add the butter cubes and oil. Mix on low speed until the mixture resembles damp sand, then continue mixing until a soft paste forms and no dry flour remains. In a separate bowl, lightly whisk together the buttermilk, egg whites, and vanilla. Add about ¾ of the liquid mixture to the mixer. Increase speed to medium and mix for 60 seconds until the batter is thick, smooth, and cohesive. Scrape down the bowl, add the remaining liquid, and mix just until smooth. Remove the bowl from the mixer and give the batter a few gentle folds by hand to ensure everything is evenly incorporated. The batter should be uniform, smooth, and velvety. Divide batter evenly between pans (about 565g per pan). Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely before assembling. For the Raspberry Filling Ingredients 3 cups (360 g) frozen raspberries ¾ cup (150 g) granulated sugar 2 tsp lemon juice 1½ Tbsp cornstarch 1½ Tbsp water Pinch of salt Instructions In a saucepan, combine raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. In a small bowl, mix the cornstarch and water to form a slurry. Stir into the raspberry mixture. Cook for 1–2 minutes, stirring constantly, until thick, glossy, and jam-like. Remove from heat and cool completely. Refrigerate until ready to use. (I recommend making this the day before assembling the cake.) For the Whipped Vanilla Bean Buttercream Ingredients 2 cups (454 g) unsalted butter, softened 3½ cups (420 g) powdered sugar, sifted ¼ cup (60 ml) cold heavy cream 1 Tbsp vanilla bean paste ½–¾ tsp fine salt, to taste Instructions In a stand mixer fitted with the whisk attachment, beat the butter on high speed for a full 10 minutes. The butter should turn very pale, increase noticeably in volume, and look fluffy and smooth. Reduce speed to medium-low and add the powdered sugar ½ cup at a time, mixing well between additions. Scrape down the bowl, then increase speed to medium-high and beat for 2 minutes. With the mixer running on medium-high, slowly drizzle in the cold heavy cream. Add vanilla bean paste and salt, then beat on high speed for 3–4 minutes until light, smooth, and whipped. Adjust texture if needed: add powdered sugar 1 Tbsp at a time if too loose, or heavy cream 1 Tbsp at a time if too stiff. #whitecake #raspberrycake #reversecreaming #layercake #homebaking @KitchenAid
❤️•﴾ وَأُفَوِّضُ أَمۡرِیۤ إِلَى ٱللَّهِۚ ﴿ #سورة #غافر #قران #وأفوض_أمرى_إلى_الله #quran
❤️•﴾ وَأُفَوِّضُ أَمۡرِیۤ إِلَى ٱللَّهِۚ ﴿ #سورة #غافر #قران #وأفوض_أمرى_إلى_الله #quran

About

Legal