Làm bánh su kem, bánh su que đơn giản với nhân kem thơm béo || Choux cream || Natha Food

This is the first one I have ever made It is very soft, but it is not crumbly It is very round and delicious Su cake is a cake from foreign countries but it has been around for a long time It is familiar to everyone I have loved eating Su cake since I was a child but when I was a child, there were only round Su cakes no Su Que This Su Que appeared about 4 years ago and until now, there are still many people who love it I see that you sell online with this Su Que cake very good It is very easy to eat especially when you make Su Que like this can pump a lot of cream eat delicious and with today's Su Que recipe you can put it in the fridge for 2-3 days the cake is still very delicious Su cake is very easy to make Now I will make the Su cake crust first When I first learned how to make cakes Su cake was one of the first cakes I made and then luckily I found the recipe on the Internet and I succeeded right from the first time and this time I was given by Nguyen to make a better recipe and this is a failed recipe that I have been running for about 5-6 years and have never failed Today I will make Nguyen's recipe Thank you Nguyen for giving me a very delicious recipe This is the first time I have used this recipe and succeed I think you will succeed too Su cake is relatively easy but it is also difficult if you don't know how to make it, the cake is easy it is flat and has no holes Today I will make with 4 eggs I use 4 large eggs each egg weighs about 65g so I will not use all 4 eggs I will weigh the egg's volume Next, I will have 130g all-purpose flour you can use any type I use all-purpose flour the cake will be harder and tastier and here I have 70g butter this butter is unsalted I usually use this butter to make cakes but for businessmen, this butter is quite expensive so they usually use Tuong An butter so if you are in the province and can't find this butter you can replace it with Tuong An butter it is still very fragrant and delicious and the taste of the cake will be the same as the cake sold in the store Today I will use this unsalted butter I usually use this butter to make cakes I keep this butter in the fridge so it is very hard I put it in the fridge for about 15-20 minutes to make it easier to cut inside it has a natural yellow color like this I also add a little salt this recipe is different from other cake recipes normally it does not use sugar it will make the cake more beautiful and because the filling is already sweet so adding sugar to the cake batter is not necessary I also have 250g of cold water you can put the eggs in the fridge because I am afraid that the eggs will be overcooked if the eggs are overcooked, the water will not be good so you can put the eggs in the fridge for about 1 hour but I forgot to put the eggs in the fridge I am used to making eggs at room temperature so today I will make eggs at room temperature I also just took this butter out of the fridge if you put it at room temperature, you don't need to cut it but because I just took it out of the fridge, it was still hard so I had to cut it to cook it with the water I cut it into small pieces now I will do it it is very easy to make and very delicious first I will put the pot on the stove and put 250g of water in here and I will also put 70g of butter in here some people are afraid of losing water so they cook in a super fast way to reduce water loss and they will melt the butter so in the process, it will reduce water loss if the water is not lost, the cake will rise beautifully in the oven but today I will do it in the simplest way I will put cold water and butter directly and I will melt it with a small fire I will melt it with a medium fire so that the butter will melt and when the butter melts and the water is just boiling I will wait for the water to boil and the butter to melt then I will turn off the stove I will put a little salt in here to make it taste better 2 teaspoons of salt and I will turn off the stove then I will sift the flour I sifted half of the flour and then I mixed it then I will sift it again this process needs to be done quickly so that the flour is cooked at the same time, it is even when the flour is cooked, I put the eggs in, it won't break it's very even when it forms a lump like this, it's done and now I will spread it out like this so that the flour is less cold, I put the eggs in when the mixture is even and the flour is cooked like this you don't have to stir a lot because if you stir a lot, the flour will be sour and during the baking process, the crumb will be less the crumb is mainly because of the eggs the eggs that are put in this mixture are cooked so the cake won't break if you leave this mixture too cold then your cake won't taste good I will check this mixture, it's still warm I will touch my hand and it's a little warm don't let this mixture be hot this is very important when making crumb and when my mixture is warm like this I will break each egg put it in but not all at once I will leave the whole egg and I will stir it until it melts evenly with this mixture when it's mixed evenly like this I will break more eggs I put it in when the mixture is loose, it will be very easy to stir my pot is a little big, so it's a little loose I will put it in a bowl so it's easy to stir when you see this mixture it's starting to be a little loose now I have to check the consistency of the mixture I will make it fall down slowly like this, it hasn't fallen down yet, I have to add more eggs now I just added 2 eggs, there are 2 eggs left but I will add more slowly because if I add too much, it will be too loose first I will add the red bean paste if you have a whisk if you have a whisk, you can beat it faster you can see that my mixture hasn't fallen down yet it's still not loose enough I will add all the remaining eggs I will keep stirring it's still not loose it's not too fast I will beat it and add the 4th egg I will make it like the 3rd egg you can see that my mixture is running slowly it's running in a big layer you can see that it's not too fast if it's too fast, it will be a little loose like this, it's done it's running in a big layer so I will leave this part or you can use it to make the sponge cake when the mixture is done, I will put it in a bag to make the rolls don't put it all in the piping bag I will make sure that the mixture is parallel to my palm so it's easier to hold hold it like this so it's easier to hold if you make it too big it will look ugly I will make sure that it's parallel to my palm and I can tie it up I'm afraid that the cream will spill out when I'm not used to it now I'm going to prepare the sponge cake rolls if you have ever made a round sponge cake and you're not used to making this I will prepare a piece of paper I will measure the length of the roll it will be easier to hold then I can save this piece of paper so I can use it when I make the cake until I get used to it each roll is about 7cm long I will measure 7cm then I will subtract the width of the roll I will subtract 2cm and I will measure again I will put this piece of paper under the roll and when I'm done, I will pull it out this roll has 8 wings I think 8 wings are the best you can make 8 wings or 10 wings the length of the tail is 1cm and the wings are up to you there are many types of tails some are small, some are big, it's not necessary this part is about 1cm I really like to eat the roll because the roll has more filling than the normal roll but I don't like the roll so I make it like this if you're good at it, you don't have to do this now I will measure the tail I will have a sponge cake roll and a tail I will cut it until the half of the roll is the length of the tail this half is the length I will cut it big like I just did I will cut it big so it's easier to take it out if it's too small, I will have to use a lot of force I will put it in here it's been a long time since I last made a roll I'm so nervous now I will take it out I will take it out as close to my hand as I can for the last part, you have to pull it up just like that, I will take it all out you have to leave a lot of space this roll is a bit thin you have to use less force to make the roll bigger I will let the roll rest for 15 minutes then I will bake it after 15 minutes, I will turn on the oven and I will take another tray I can pull this paper out I get this tray, I wait to bake it I can keep this paper I will make another roll my oven is small so I will bake 2 rolls when I'm done, I will use a bowl of water if the tail is too small or ugly I will scrape it off because if it's too small, it will burn when I bake it for example, this part is not pretty then I will dip it in water then I will wipe it with a paper towel when you get used to it, you don't have to do this now I will let it rest for 20-30 minutes during the resting time, I will turn on the oven 20 minutes in advance the purpose is to let the roll rest so the roll has time to rest so when I bake it in the oven, the roll won't be wrinkled I will turn on the oven at 210°C and I will turn on the oven 20 minutes in advance I will bake this roll for 10 minutes at the highest temperature so the roll will rise well and form a cake then I will lower the temperature to 180-190°C to lower the temperature slowly until the roll is golden then I will take it out my oven is 50L if your oven is smaller than 50L you will lower the temperature to 10°C if your oven is bigger than 50L you will raise the temperature to 10°C if your oven is bigger than 50L the temperature will be higher and because my oven is small you have to adjust the temperature not necessarily 10-15 minutes when you see the cake is rising well you will lower the temperature to 180-190°C then I will take the cake out that will help the roll not to be wrinkled but you have to follow the time if you don't follow the time it will be easy to fail I have turned on the oven for 20 minutes I will put the roll in the oven during baking the roll do not open the oven door if you open the oven door and the temperature drops the roll will be wrinkled the roll is very easy to make so I will pay attention to each step and if necessary, I will note it down for you put the roll in the oven about 10 minutes the roll will rise well when the roll has risen well it can form a frame because I will lower the temperature to 180°C and bake the roll so you should watch the roll rather than the time I still suggest the baking time you can see the roll is rising well very well and the roll has risen well and I can see it is a little bit yellow the roll is a little bit yellow you can see the tip of the roll is yellow I have baked it for about 10 minutes I will lower the temperature to 180°C and I will bake it until it is golden brown like my oven I will bake it for about 10 minutes when it is golden brown I will take it out when it is golden brown you will see the tendon it will be dark yellow and the tendon will be light yellow and the roll will be cooked now the baking time is very short about 10 minutes don't forget it now the roll has a beautiful color it has beautiful tendon I will turn off the oven and I will open the oven door about 15 minutes I will show you my roll is very beautiful there do you see it beautiful? when I open the oven door about 15 minutes I will take the roll out and this is my roll it is very beautiful and it is very soft the roll will be like this very delicious There are many ways to make a roll you don't have to lower the temperature you will put the roll in bake at high temperature and take it out it is a very professional method when you can do it you can make a roll very quickly I will guide you one by one If you succeed, you can change the recipe according to your own taste Wow, my bánh xu is very delicious This is the first batch of bánh xu that I made The bánh xu I made was a bit small But it's very delicious I will make it bigger next time so it will be easier This one is so beautiful Round and big Now I will make the filling for the bánh xu I will make the filling for about 40 bánh xu Here I have 4 red loaves I broke one to make the bánh xu And here I have 70g sugar 25g all-purpose flour You can use any type of flour The flour I used to make bánh xu is also fine And 5g cornstarch If you don't have cornstarch, you can use 30g flour 40g butter A little vanilla to make it fragrant Because today I will make the vanilla filling Vanilla filling is easy to eat and delicious In addition, I have 330ml of milk 4 eggs, I only use the red loaves Now I will start to make I will break 4 red loaves Remove the white loaves This white loaf is used to make bánh bò bông Bánh lưỡi mèo Bánh bì costi This red loaf is used to make bánh bò bông I only use the white loaf The red loaf is used to make bánh bò bông I will add 70g sugar Beat until sugar is dissolved Because in the process of stirring the dough in the kitchen, it is very fast You don't have to beat the eggs to foam Just let the sugar dissolve When the sugar is dissolved, add a little salt The filling will be greasy, but the salt will make it delicious I will sift the flour and cornstarch In the past, most people used flour It makes the filling very delicious Now I see most people don't use flour But if you use flour, it will be very delicious Then I mix well I will add half of the vanilla To make the smell stronger When you stir the dough, it will be loose With the amount of milk you need You can add a little milk To make it easier to beat When the mixture is smooth like this Now I'm going to heat the milk I just need to heat it up This milk warms up to put in the eggs It helps the eggs not to be astringent and fragrant So I just need to warm up the milk, not too hot When you see these small bubbles It's ready to boil The temperature is about 80 degrees Celsius Do you see this place? Or when you see the steam rising It means the milk is hot I will turn off the heat and pour it into the egg mixture This is my egg mixture I just pour a little and stir Do you see I pour very little? The first thing is to mix it well And it doesn't make the eggs too sweet Then I will pour this mixture into the pot And I will cook it again So my egg mixture is very fragrant and delicious I will take this mixture to the stove And I set the heat to low Low heat like this And I will stir continuously until the mixture thickens Because there is already flour in here If you don't stir it, it will burn at the bottom of the pot Stir very quickly for about 5 minutes and the mixture will thicken If you like, you can remove the foam Because in the process of stirring the milk If you don't like it, you don't have to remove the foam It doesn't affect the quality I just remove the foam to make it more beautiful I will stir gently to reduce the foam You turn on the heat to let the flour cook slowly About 2 minutes, you can hear the heavy sound at the bottom of the pot When it's not heavy, you can stir slowly so it doesn't burn It's starting to thicken I will stir continuously Let it thicken At this time, you can adjust the thickness of the mixture I will turn off the heat But I think it's a little bit thick I like it thick Put it in the fridge It will be more delicious At this time, you can see the bubbles at the bottom of the pot It means that the mixture is boiling When the mixture is cooked, I will turn off the heat I will add a little vanilla to make it more fragrant If you want to make green tea filling, you can add green tea If you want to make cacao filling, you can add cacao If you like, you can add cheese to make it more fragrant Finally, I will add the butter mixture At this time, I have turned off the heat But the heat is still enough for the butter to melt When you add the butter, you will see that the mixture is glossy and delicious If you make this mixture without butter, it will not be beautiful and delicious Do you think it's smooth and delicious? Compared to the original recipe, I have reduced the amount of butter But I still have to make sure that the butter is delicious and glossy enough for the filling At this time, you can see that the filling is very delicious You can put this filling in the fridge At the moment, my cake is very delicious It is crispy on the outside and hollow on the inside When you put the cream in, it will be soft and delicious I will taste it to see if it is delicious I like to eat this cake the most Because the filling is very delicious The filling is long and has a lot of cream You can put it in the fridge and eat it cold It's delicious The filling is fat and sweet The filling of my cake is glossy and fat I just finished cooking It's still very hot You can put this filling in the fridge and eat it cold This is the first cake I baked The cake is already cold But the cake is still hollow and delicious This recipe you will succeed from the first time Don't worry about the cake The filling I just made is still hot But I want to try it to see how the cake is You can use this end to squeeze the cream It will have a small mark here If you bake the cake inside, the cake will be dry inside And it will be hollow like this Very delicious I will squeeze the cream in here So delicious This filling is perfect for eating cold The cake is very delicious Especially the filling It melts in your mouth If the filling is cold, it will be great to eat My video clip is over Thank you for watching Goodbye and see you again Remember to subscribe to the channel Share and introduce to your friends and family about A Tha channel So we can share and learn Vietnamese cake recipes