One sweet biteLnL

Photography by MrLee Designed by Arigatou

Muc luc. .Bnh cun hnh nhn Chocolate Crinkles Cookie cam nho kh Bnh quy vng Bnh quy hoa hnh nhn Bnh cookie ht hng dng Creamcheese brownies 10 12 14 16 18 20 22 Bnh tart chanh. Bnh tart l kem hnh nhn Bnh cupcake tr xanh Bnh cupcake khng bt Bnh muffins chocolate trng Bnh muffins cheesecake du ty Bnh gateaux da v qu mm xi en 24 26 28 30 32 34 36

Muc luc. .Bnh chiffon cam Chocolate cheesecake Ga-t Hng Kng Chocolate Genoise Bnh c rt ph kem creamcheese Bnh bng lan khoai mn 38 42 44 46 50 52 Tiramis Chocolate egg yolk pudding Cherry Clafoutis Chocolate brulees tng bnh sinh nht n gin 54 56 58 60 62

Gii thiuTt nghip ngnh X Hi Hc ti trng NTU, Singapore. Ngoi hng th vi chuyn ngnh ca mnh, Linh cn am m vo bp v tm hiu vn ha m thc cc nc. Linh bt u tm hiu v thc hnh lm cc loi bnh trong hn mt nm qua, v chia s nhng g tm ti c qua blog Kokotaru.com. Trung tun thng 7, Linh gii thiu cun Baking Basics Lm bnh c bn gip bn c d dng theo di tip cun ebook ny.

Chuyn ngnh IT, nhng nhip nh em n ngun cm hng ln hn cho Hng. Hng cm my c khong 2 nm, tng chp phong cnh v chn dung. K t khi Linh bt u lm bnh, Hng c nhiu dp rn thm k nng chp nh ca mnh. Ngoi ra Hng cn thit k, pht trin v qun l trang Kokotaru.com (trn nn Wordpress).

kt thc nm th nht chuyn ngnh Qun tr kinh doanh - H Ngoi Thng HN. ng thi, vi am m v ha, Lan ang theo hc kha M thut truyn thng a phng tin (Art & Multi-media) ti Arena. Lan thc hin mt s project thit k, trong c ton b cc ebook c gii thiu ti Kokotaru.com.

Ebook ra mtQuick & Easy Family Feast Baking Basics

Li m uNgi phng ng trng la go - ngi phng Ty trng la m. Chng ta n cm c ngn nm, v ngi phng Ty cng n bnh nng t nhiu th k trc. Tuy nhin trong thi i ton cu ha, ranh gii ny b xa nha khi rt nhiu ngi chu thng thc bnh ngt u M cng nh cng nhau hc lm th bnh hon ton khc vi cc loi bnh t la go. Gn y, khi phong tro lm bnh ngt ca cng ng ngi Vit Nam trn Internet ln cao, mi ngi cng nhau tm kim v chia s nhng cng thc, k thut v mo lm bnh. Lm bnh cng l mt s thch v th vui ln vi tc gi cun sch ny. Trung tun thng 7 va qua, kokotaru.com gii thiu cun ebook Baking Basics Lm bnh c bn, bao gm nhng kin thc v k thut c bn v lm bnh Ty ni chung. Tuy cun sch cha nhiu thng tin, kin thc nhng li thiu i phn hay nht ca vic bp nc: thc hnh. V th, b sung cho cun Baking Basics, kokotaru.com xin gii thiu tip vi cc bn cun ebook One sweet bite Mt ming ngt ngo. One Sweet Bite bao gm nhng cng thc ca nhiu loi bnh khc nhau m tc gi lm v gii thiu trn http://Kokotaru.com/. Chc cc bn thnh cng vi nim vui bnh tri v cng chia s nhng ming ngt ngo ny vi nhng ngi thn yu.

Singapore, 7/2009

Cc t vit tt trong schtsp: teaspoon - mung c ph (5ml) tbs: tablespoon - mung canh (15ml)

Bnh cun hanh nhn. . Nhng chic bnh cun mng manh ny c lm t lng trng trng mt cch tn dng lng trng trng cn tha rt tuyt vi. Bnh mng v gin tan, hnh nhn thm v bi. Bn c th lm nhiu mi ln v ct trong hp hoc ti nylon kn s gi bnh c rt lu. y l mt trong nhng loi bnh cookies c nhiu ngi thch nht.

- 70g lng trng trng, nhit phng - 60g ng bt (icing sugar) - 50-60g b chy - 50g bt m - 1 nhm mui - hnh nhn lt, lng dng ty

- Bnh ra khi l s ngui v cng li rt nhanh, thao tc cun bnh cn nhanh. - C th lm cch ny: khi bnh nng vng, c khay trong l, dng a ly tng lt bnh ra v cun li lun, nhit trong l s gi cho nhng chic khc lu ngui hn.

10

Ch

- Lm nng l 170oC. - Dng my nh lng trng n khi bng th cho ng vo, t t nh tip cho bng cng. - Ry t t bt m vo lng trng. Cho b vo trn u, nh tay. - Tri giy nng trn khay, mc mt lng bt nh v dn tht mng ln mt giy thnh hnh trn, sau xp hnh nhn lt ln trn. - Nng 10-15 pht, khi no thy bnh vng l c. - Nhanh tay cun bnh li thnh dng ng trn.

Nguyn liu

Cch lm

11

Chocolate CrinklesNhng vin chocolate ny bn ngoi th kh, hi cng m bn trong th rt mm, do. Nhng ng nt t nhin khin vin chocolate trng tht ng yu v rt mi gi bn nm th. Bnh lm ra s ht nhanh chng hn l bn tng , v bnh cng n cng m.

- 225g chocolate en, ct vn - 56g b - 210g bt m a dng - 2 qu trng - 70g ng - 2tsp vanilla - 1/4 tsp mui - 1/2 tsp baking powder - icing sugar bao vin chocolate

- Lm chy (cch thy) chocolate v b. ring. - Dng my nh trng v ng n khi nht mu, xp, nhc ln thy chy xung ging ruy-bng l c. Cho vanilla v hn hp chocolate vo, nh u (khong 30 giy - 1p) - Trong 1 bt khc, trn bt, mui, baking powder ri cho tt c vo hn hp chocolate trn, ngoy n khi va nhuyn vi nhau. - y kn, cho vo t lnh n khi hn hp cng li. - Lm nng l 170OC. - Chun b 2 khay nng, lt giy nng bnh ln khay. - Ly hn hp chocolate cng ra, nn thnh tng vin trn nh, ng knh c 2.5cm, ln qua a ng bt cho bao kn vin bnh, khng h phn chocolate. - Xp vin chocolate ln khay, cch nhau khong 3cm. - Cho khay nng vo chnh gia l, nng 8-10 pht n khi thy xut hin ng nt trn vin bnh l c.

12

Nguyn liu

Cch lm

13

kokotaru.com

Cookie cam nho kh

Nhng chic cookies mng nh d thng, thm lng mi v cam, thm vo ci cm gic do do ngt ngt ca nho kh, n rt th v. Bn s thm mt phen bt ng na sau khi lm xong v v ngon ngoi mong i. Khi nng lot cookies ny mi bnh thm lng khp nh. Nhng lm m nho kh ni ni chm chm trng cng rt ng.

(lm khong 25 ci) - 200g (11/3 cup) bt m a dng - 1/2 tsp baking powder - 1/2 tsp mui - 125g (1/2 cup) b, mm - 90g ng - 1 qu trng to, nh nh cho tan - 1/2 tsp vanilla - 120g (2/3 cup) nho kh - 1 tbs v cam bo vn

- Bt l 190OC. Lt giy nng bnh ln khay nng. - Trn ln bt, baking powder, mui vo trong 1 bt, ring. - Dng my nh b v ng tc cao n khi hn hp nhuyn mn nh kem. - Cho trng v vanilla, nh n khi hn hp va qun u. - Cho hn hp bt vo, trn u. - Cho nho kh v v cam vo, trn u. - Dng tha hoc dng tay to thnh nhng khi bt dt, t ln khay nng, tng chic cch nhau 2-3cm. - Nng 12-15 pht, n khi bnh va chn vng. Ly ra khi l, bnh trn khay vi pht cho bnh chc li hn ri mi cho ra gi ngui hn.

14

Nguyn liu

Cch lm

15

Bnh quy vngVng l nguyn liu rt sn c v r, hn th chng gp phn lm nn nhng chic bnh tht thm ngon. Nhng chic bnh quy vng gin tan, thm nc mi vng, mi ming cn l nghe ting lo xo trong ming rt vui tai, m bo n ht mt ci bn li mun n ngay ci th hai, th ba...

( lm khong 25 ci) - 250g b nht, mm - 130g ng trng - 1 tbs v chanh bo nh - 300g bt m a dng - 1 lng trng trng, dng da khuy tan - 2 tbs mt ong - 130g vng trng

- Bt l 200oC. Lt giy nng bnh hoc bi b ln khay nng. - Dng my nh hn hp gm b, ng, v chanh bo tc cao n khi hn hp thnh dng kem v nht mu. - Chnh tc my nh xung nh nht, cho t t bt vo nh cho bt quyn u vi b. - Cho vng, mt ong, v lng trng vo chung 1 bt, trn u. - Ly 1 lng bt khong 1tbs y, nn thnh vin bnh trn ri t vin bnh vo bt vng, n cho vin bnh bt xung thnh ming bt hnh trn, ng knh khong 8cm. - t ming bt bnh vi mt ph vng nga ln trn ln khay nng. - Nng 10-15 pht n khi bnh chuyn mu vng nu l c. B bnh ra gi li cho ngui hn.

16

Nguyn liu

Cch lm

17

Bnh quy hoa hanh nhn. Nhng chic bnh nh xinh hnh bng hoa ny lm mnh thm mt phen bt ng. Bnh thm, mm, xp v gin tan trong ming. Va cn mt ming thi m nghe lo xo gia hai hm rng ri. Cng v th m bnh rt d v, cn phi tht nh nhng khi cm, mnh tay l bnh s la ra thnh nhiu mnh ngay. Bnh c to hnh nh chic cookie press 1 dng c to hnh cho bnh quy.

Cch lm225g bt m a dng 1/4 tsp mui 190g b nht, mm 90g ng trng 1 tbs vanila 100g bt hnh nhn

18 18

Nguyn liu

- Bt l 190oC. - Chun b sn 2 khay nng (khng cn bi trn hay lt giy). - Trn chung bt v mui. - Dng my nh b, ng, v vanilla trong 1 u to n khi hn hp nhuyn nh kem. Trn t t hn hp bt v bt hnh nhn vo, my nh t t hn hp to thnh khi bt nhuyn u v mn. - Chn ming nha to hnh hoa, cho hn hp bt vo cookie press v bp ra tng bng hoa, mi chic cch nhau khong 2cm. - Nng 10-15 pht n khi thy nhng phn ra bt u vng v cng l c. - bnh ln gi li cho ngui.

19 19

Bnh cookie voi hat huong duong. Bnh kh, trng c v cng nhng khi n li thy rt do. Trong bnh c nho kh v m kh. Ngoi v ngt ngt chua chua dai dai ca hai loi qu kh l v thm bi ca ht hng dng v hnh nhn. Loi cookies ny lm c hi mt thi gian hn mt cht, tuy nhin rt ng thi gian v cng sc bn dnh ra lm chng.

(khong 25-30 ci) - 100g bt m a dng - 1/2 tsp baking powder - 1/4 tsp bt qu - 1/8 tsp mui - 60g b, mm - 35g ng nu nht - 1 qu trng to - 90g nho kh, thi nh - 50g m kh, thi nh - 50g hnh nhn, thi vn - 50g ht hng dng

- Trn chung bt, baking powder, bt qu, mui vo 1 bt. - Dng my nh b v ng tc cao n khi b qun nhuyn vi ng thnh dng kem. - Cho trng, nh n khi trng va qun u vi b. - Cho nho kh, m kh, hnh nhn v ht hng dng vo, trn u bng spatula. - Cho hn hp bt vo trn thnh khi bt mm. Nn khi bt thnh hnh tr di 35cm. Bc nylon thc phm ri ct vo t lnh 30 pht. - Bt l 180OC. Lt giy nng bnh ln khay nng. - Dng dao ct khi bt hnh tr thnh nhng ming bt dy khong 1cm. t nhng ming bt ny cch u nhau 1.5-2cm trn khay nng. - Nng 10-15 pht n khi thy bnh c mu vng nu p l c. - B bnh ra, ln gi cho ngui hn.

20

Nguyn liu

Cch lm

21

Creamcheese browniesMt s kt hp tuyt vi! Brownies ngt du m v chocolate (gn) nguyn cht. Lp creamcheese bn trn chua du v ngy ha v cng v brownies. Bnh c bo qun trong t mt, khi n hng v cng thm thm ngon c bit.

(khun vung 2323cm, hoc khun ch nht tng ng) * Cho lp brownies - 113g b nht, ct thnh mu nh - 114g chocolate ng, ct vn - 180g ng trng - 1tsp vanilla - 2 qu trng - 1/4 tsp mui - 70g bt m a dng * Cho lp creamcheese - 227g creamcheese, nhit phng - 40g ng trng - 1tsp vanilla - 1 qu trng

Cch lm

- Bt l 160OC. Lt giy nng bnh trn khun nng. - un (cch thy) chocolate v b lm tan chy hn hp. Sau khi hn hp tan th b ra khi ngun nhit, cho ng v vanilla vo ngoy u. - Cho tng qu trng vo mt ln, dng tha/ spatula g nh cho tan ri mi cho tip qu trng khc. - Thm bt, mui, nh n khi hn hp nhuyn v bng mt, rc ra khi thnh bt/t/ni. - Chia hn hp thnh 2 phn, ring 1 phn, 1 phn th tri u xung y khun. - Dng my nh nh creamcheese cho mn, cho ng, vanilla, trng v nh thnh hn hp dng kem ri ln trn lp brownie. - Dng tha nh mc tng tha t 1/2 hn hp brownie cn li nh u trn lp creamcheese. Dng u dao nhn i cc ng un ln

22

Nguyn liu

Cch lm

to thnh hoa vn. (khng nn chc dao xung su qu s lm xo trn 2 lp brownie v creamcheese). - Nng 25 pht n khi thy lp brownies bt u tch ra khi thnh khun. - ngui trn gi. Khi bnh ngui (c th trong t lnh cho ngui) th dng dao ct thnh tng ming vung nh va n.

23

Bnh tart chanhTarte au Citron l tn gi chic tart chanh c in theo cch lm ca ngi Php. Tart chanh vi v thm v chua ca chanh vng lun l mt mn trng ming rt thch hp sau nhng ba n nng vi nhiu cht m. V chanh s lm cho bn cm gic rt sng khoi.

* Phn bnh - 150g bt m a dng - 1/4 tsp baking powder - 40g ng trng - 100g b nht, ct thnh cc mu nh - 1 lng - 1 tsp nc ct chanh * Phn mt - 2, 3 qu chanh vng, bo ly v - 150ml nc ct chanh - 80g ng, ht nh mn, hoc dng icing sugar - 4 tbs. Crme frache (c th thay bng thickened cream hoc sour cream) - 4 qu trng + 3 lng

- Lm nng l 190OC. - Cn v tart v n u vo khun tart, dng da chm l trn b mt, ph ln trn lp giy nhm v cho lc/ ln trn (blind bake), nng khong 15 pht hoc khi thy v bnh kh li. B lc/ v giy nhm ra, nng thm khong 5-7 pht cho v bnh vng u. - Dng my nh nh v chanh, nc chanh v ng cho quyn, t t thm vo creme v nh n khi hn hp c trn u. - Cho tng qu trng vo nh cho tan u, cui cng l cho 3 lng vo nh nhuyn ri tt c hn hp vo khun. - Nng khong 20-25 pht n khi phn filling c c li l c.

24

Nguyn liu

Cch lm

25

Bnh tart l v kem hanh nhn. Chic tart l vi kem almond ny s lm hi lng nhng ai thch n l. Bnh n ngon khi cn m hoc trong ngn mt t lnh. Nhng ming l v kem hnh nhn mt lnh s khin bn cm nhn c v ngon ca qu l t mt gc khc.- Sau khi cn v xp vo khun tart th tm trong t lnh, trong lc chun b nhng nguyn liu khc. - Dng ci xay kh xay ht almond v ng n khi tt c thnh bt. - Khi xay xong th cho hn hp trn cng b vo mt bt, dng my nh nh cho hn hp thnh dng kem. Cho trng vo, nh cho nhuyn. - Lm nng l 190OC. - Gt v l, ct i, b li. Vi mi na qu l ct thnh nhng lt mng, gi cc lt vi nhau ng chng ri ra, lt sau s d xp vo khun hn. - phn kem almond ln trn bnh. Xp tng na qu l vo. Vi mi v tr nh t l ln th c th gt bt phn kem almond bn di sang 2 bn. Xp nh vy cho ht l. - Cho bnh vo nng khong 50-55 pht. Ly ra ngui. - Dng mt ni nh, trn ru u vi mt m, un nh la cho hn hp mn u. Khi va ly bnh ra th qut hn hp mt ln trn mt bnh.

*Phn bnh: tham kho bi tart chanh. Ngoi ra chun b: - 3 qu l (loi v vng, thm, khng cn to qu, nhng l phi cng, khng b dp) - 1 tbs ru brandy - 4 tbs. mt m (hoc mt o) * Cho phn almond cream - 115g almond nguyn ht (hoc bt hnh nhn xay sn) - 50g ng (loi ht nh) - 65g b - 1 qu trng + 1 lng trng

26

Nguyn liu

Cch lm

27

Mnh lun c nhiu cm hng vi nhng mn bnh hoc kem c hng v tr xanh. Vi chic cupcake ny, ch mt cht bt tr thi cng khin cho chic bnh thm n mc ch mun cn tht nh, n tht t tn hng v c lan ta dn dn trong ming.

Bnh cupcake tr xanh*Phn bnh - 140g bt m a dng - 85g b, mm - 85g ng trng - 140 - 150ml sa ti - 1 qu trng - 11/4 tsp baking powder - 2 - 3 tsp bt tr xanh - 1/2 tsp bt vanilla - 1tsp mui *Phn kem tr xanh - 125g b nht, mm - 100ml sa ti - 50g ng bt (icing sugar) - 11/2 tsp bt tr xanh

*Phn bnh - Lm nng l 175OC. - Dng my nh nh bng b v ng (khong 5 pht), sau cho trng, vanilla v bt baking powder vo, nh u. - Dng li ry mt na phn bt m vo hn hp trn, trn n khi hn hp va qun, cho tip mt na sa ti, trn, cho nt ch bt cn li, trn tip, li cho nt sa ti, cui cng l bt tr vo trn u. - nh vi tc thp cho hn hp u, mn v bng mt mu xanh. - Chia u hn hp vo 12 cc giy. t khay nng chnh gia l, nng 15 pht, cho ra gi ngui. *Phn kem - Ha tan ng vo sa. - Dng my nh b cho mn, cho tht t t hn hp sa ng, (lu l cho tht t t, cho nhanh qu th 2 thnh phn s tch ri ra nhau, nh rt kh chng qun li v d b bn sa ra ngoi) tip tc nh. Cui cng cho bt tr vo nh cho thnh hn hp mu xanh mt. - Cho vo ti bt kem v ty chn u bt trang tr.

28

Nguyn liu

Cch lm

29

Bnh cupcake khng bt. Nhng chic cupcake ny hon ton khng dng bt m. Nhng thay vo l dng bt t ht c ch. y cng l mt trong nhng loi bnh c th tn dng rt tt lng trng cn tha. Bnh n c cm gic ngy v bn thn ht c ch cha lng tinh du cao.

- 285g ht c ch - 4 lng trng trng + 2 lng trng (dng ring bit) - 50g ng bt - 100g b, tht mm - 25g ng trng - 1/8 tsp mui

Cch lm

- Bt l 176OC. Chun b sn cc giy. - Cho ht c ch v ng bt vo my xay kh xay cho nhuyn. - Cho b, 2 lng trng, bt ht c ch vo u trn u. - nh 4 lng trng trng n khi ni bt dng bong bng nh th cho ng trng vo v nh bng. - Nh nhng trn lng trng vo hn hp c ch cho u. ra tng cc giy n lng hoc ngang ming cc. - Nng 20 pht. B ra ngui v rc ng bt trang tr.

30

Nguyn liu

31

Bnh muffins chocolate trangNhng chic bnh ng yu ny c chocolate trng bo vn trn u bn trong bt bnh, vi mi ming cn bn vn s cm nhn c nhng vn chocolate nh li ti . Bnh ph lp kem chocolate vi ht t qu vanilla s to cm gic v cng c bit khi n. ng b l c hi lm th nhng chic muffins ny nh.(12 muffins nh hoc 6 muffins trung bnh) - 170g bt m - 1.5 tsp baking powder - 70g ng -100g chocolate trng, bo vn - 2 qu trng - 100g b chy - 60ml sa chua c ng (nu sa chua khng ng th thm vo khong 10g ng) * Lp icing: 100g chocolate trng, 1/2 qu vanilla, ht d ci rang chn (loi khng mui)

32

Nguyn liu

Cch lm

(

- Bt l nng 176OC. Chun b sn cc giy. - Ry bt m v baking powder. Cho ng v chocolate bo vn vo trn u. - nh trng, cho b chy, sa chua vo, nh cho hn hp nhuyn u. vo hn hp bt, trn cho hn hp qun u. - Chia hn hp vo nhng chic cc giy. Nng khong 25-30 pht ty theo kch c ca cc giy, hoc dng tm th, tm rt ra kh l c. Lm lp icing: - Ct chocolate thnh nhng mu nh, cho vo ni hoc u kim loi nh. - Tch i qu vanilla, co phn ht bn trong cho vo chocolate ri lm tan chy, bng cch dng nhit ca nc si. - lp icing ln trn b mt muffins ri t lnh cho lp icing cng li. - Trang tr bng cch thi vn ht d ci v rc ln trn khi lp icing ngui bt ri mi trong t lnh.

33

Bnh muffins vi cheesecake v du ty. Bnh muffins lm nhanh, li c v chua du dng t creamcheese v nhng qu du ty. Bnh khng kh nh nhng loi muffins khc m m v mt, d trong t lnh bnh vn mm v hp dn.(12 muffins c to) - 125g b nht, mm - 250g creamcheese - 200g ng trng - 4 qu trng - 1 tsp vanilla - 300g self-rising flour, ry mn - 1/8 tsp mui - 300g du ty, thi lt * Cheesecake cream - 150g creamcheese - 40g ng bt, ry mn - 125ml thickened cream - 1/2 tsp vanilla - Bt l 180OC. (nu lm bnh c nh nhit khong 170-175OC v thi gian nng ngn hn) - Cho b, creamcheese v ng vo u, nh bng my n khi hn hp tr nn mn v nht mu. - Cho tng qu trng vo mt ln, nh cho trng va qun th cho qu tip theo. Lm tng t vi s trng cn li. - Cho bt, vanilla v mui vo, trn u. - Cho du ty vo, trn u. - Chia hn hp bt ra tng cc giy. - Nng 20-25 pht n khi thy mt bnh vng l c. - B bnh ra khi l, ngui. * Lm cheesecake cream - Cho tt c nguyn liu vo my nh n khi khi hn hp qun u v c. - t lnh, n khi bnh ngui th dng ph ln bnh.

34

Nguyn liu

Cch lm

35

Bnh gateaux da v qua mm xi denNhng chic bnh ny lm cng khng qu cu k, khng kh, nhng rt ngon. Bnh c mi thm ca nc ct da, c v bi bi ca ht d ci nng chn thm, v c bit l c nhng qu mm xi n n trong chic bnh vi v chua c trng.

_

(8-10 ci cupcakes) - 90g ng - 2 qu trng - 125ml nc ct da (coconut cream) - 30g b nht, un chy, ngui - 220g bt m a dng - 2 tsp baking powder - 1 cup qu blackberry, ra sch, ro kh - 3 tbs ht d ci bc v, thi vn (c th thay bng ht b ng)

- Bt l 350OF (177OC). Bi trn khun muffins hoc lt cc giy. - Dng my nh ng v trng tc trung bnh khong 5 pht. Sau tc thp, cho nc ct da v b chy vo, nh khong 1 pht cho hn hp qun u. - Trn bt chung vi baking powder, sau cho vo hn hp trng v nh n khi hn hp mn mt. Dng spatula trn nh nhng qu blackberry vo. - Chia u hn hp bnh ra cc cc giy. Sau rc ht d ci ln trn bt bnh. - Nng khong 25-30 pht n khi xin tm vo rt ra sch l c.

36

Nguyn liu

Cch lm

37

Bnh chiffon camBnh chiffon ni ting vi s bng mm c trng. Chiffon cam vi mi thm ngt ngo du dng t qu cam ti s khin bn rt thch th khi x trn tay tng mu bnh nh. Chiffon khng dng b m dng du n, s rt tin dng khi du n l th lun c sn trong nh.

(1 khun tube 20cm - 8) - 80g cake flour - 50g ng trng - 2g mui - 4g baking powder - 40g du n (nn dng loi du ngon) - 48g lng trng - 40g nc cam + 20g nc - 2g vanilla - 1 tbs v cam bo vn - 80g lng trng trng - 30g ng - 1/16 tsp cream of tartar

- Bt l 180OC. - Ry cc nguyn liu kh vo u ri trn u. my tc trung bnh, t t cho du n vo hn hp bt (s hi bi v bt bay ln nn c th dng que nh trn trc cho du ngm ht vo bt). - Tip cho lng trng vo, ri cho nc cam, nc, vanilla v v cam vo (cho cc loi nguyn liu lng ny vo t t, cho chy thnh dng nh v u). Thnh thong dng li vt cho sch thnh u. nh n khi hn hp nhuyn u, khng nh qu k. - Trong 1 bt khc, nh lng trng trng n khi c chp mm th t t cream of tartar v ng vo (cho ri thnh dng), nh cho hn hp bng cng. hn hp lng trng nh bng vo hn hp lng trn u n khi c mu ng nht. - Cho hn hp vo khun tube, nng 35 pht.

38

Nguyn liu

Cch lm

Nu thay nc cam bng nc l da c, bn s c ngay chic bnh chiffon xanh mt thm mi l da.

Bnh chocolate chiffon http://kokotaru.com/vn/2009/06/chocolate-chiffon/ Bnh chiffon l da http://kokotaru.com/vn/2009/06/chiffon-la-dua/ Bnh chiffon chanh http://kokotaru.com/vn/2009/05/banh-chiffon-chanh/ Bnh chiffon khoai lang tm http://kokotaru.com/vn/2009/07/banh-chiffon-khoai-lang-tim/

xem thm

Ch

39

Bnh chocolate chiffon

Bnh chiffon l da

40

Bnh chiffon chanh

Bnh chiffon khoai lang tm

41

Chocolate cheesecake barMt s kt hp hon ho gia chocolate v creamcheese. Nu bn l mt fan hm m s-c-la v cheesecake th bn s khng th cng li c s hp dn ca chic bnh vi s kt hp hai nguyn liu tuyt vi ny.

(khun springform hoc khun trn 21cm) - 130g bnh Oreo - 50g b nht, lm chy - 98ml thickened cream - 130g chocolate en hoc semi-sweetened chocolate - 98g chocolate sa - 260g creamcheese - 325g ricotta cheese - 80g ng - 1/3tsp vanilla - 3 qu trng, tch ring lng trng

- Lm nng l 170OC. Bi b u bn trong khun. - Xay bnh oreo thnh bt vn, trn vi b chy ri dn u xung y khun. trong t lnh trong khi chun b phn cn li. - Dng ni nh, cho thickened cream v 2 loi chocolate vo, un cch thy cho tt c tan u. ring mt lt cho ngui bt. - Creamcheese, ricotta, ng v vanilla cho chung vo u v dng my nh cho quyn u v mt. Cho tng ci lng trng vo mi ln, nh cho u. - Cho hn hp chocolate vo, nh n va quyn. - Vi 1 bt khc, nh lng trng trng cho bng cng v trn u vo hn hp chocolate trn. Cui cng l vo khun, dn mt bnh cho u. - Nng cch thy ( nc vo khay nng ngp n gn na khun bnh). Nng 1.5 gi th tt l. Cho bnh ngh trong l thm 1h. Sau cho bnh vo t lnh vi gi, tt nht l qua m th n mi thc ngon.

42

Nguyn liu

Cch lm

- Khi nng cn lu lng nc trong khay, c khong 30 pht th kim tra mt ln, nc cn th thm nc, khng hi nc th bnh d b kh v nt mt. - Nu khng c ricotta cheese c th thay bng mt lng creamcheese tng ng.

Ch

43

Ga-t Hng KngBnh c tn gi gato HK, nhng bnh c ngun gc t HK hay khng th khng r. Tuy nhin y l bnh gato dng chiffon, bnh rt nh v bng mm. Loi bnh gato ny l s la chn hon ho lm ct cho mt chic bnh sinh nht c trang tr kho lo, p mt.

(khun springform 21-23cm) - 4 qu trng, tch ring lng trng, - 35g sa ti - 35g du n loi ngon - 50g bt m a dng - 50g bt ng - 1/8 tsp mui - 80g ng trng - tbs nc ct chanh

- Bt l 150OC. - Trn chung lng , sa ti, du n cho nhuyn. - Bt m ry mn, cho bt m v bt ng vo hn hp trng, dng whisk nh nhuyn. - Lng trng, mui v nc ct chanh cho chung vo 1 u, dng my nh cho bng cng. Thm ng, nh cho bng mt. Cho tng 1/3 hn hp trn t t nh tay v u vo hn hp lng . - hn hp vo khun, dn mt bnh cho phng. - t khay nng thp hn 1 nc so vi v tr chnh gia l. Nng 40-45 pht. - Sau khi ht thi gian, bnh trong l 5 pht ri mi em bnh ra ngoi v p bnh xung n khi bnh ngui hn.

44

Nguyn liu

Cch lm

45

Chocolate GenoiseBn mun lm mt chic bnh tht p cho mt dp c bit, hy nh n chic bnh chocolate genoise ny nh. Bnh kh cu k nhng ngon tuyt. V hn ht, chic bnh trng rt sang trng, ngt ngo, thch hp cho nhng ba tic lng mn.(khun springform 21-23cm) * Phn bnh - 42g (3 tbs) b chy, nng - 1 tsp vanilla - 65g (1/2 cup) cake flour - 30g (1/3 cup) bt cacao - 4 qu trng to - 100g ng trng * Hn hp syrup thm bnh - 60ml (1/4 cup) nc cam ti - 1 tbs Grand Marnier (1 loi ru dng trong lm bnh) * Chocolate mousse - 175g chocolate ng hoc semi-sweet chocolate - 360ml whipping cream - 3 lng trng - 45g ng trng - 60ml nc * Trang tr: ng bt v raspberry (qu mm xi ) ti

Nguyn liu

* Chocolate genoise - Bt l 177OC. - Lt giy nng bnh xung khun, bi xung quanh thnh khun vi b. - Trn chung b chy v vanilla vo 1 bt nh, gi m. - Ry chung bt cake v bt cacao. ring. - Cho trng v ng vo ni nh. - t ln bp 1 cho hoc ni to vi nc un si,

46

Cch lm

t ni trng vo trong cho/ni nc si, quy lin tc n khi hn hp trng ng nng m. Sau cho ngay hn hp ny vo u, dng my nh nh tc cao n khi hn hp ngui v bng nh, th tch tng ln gp 2-3 ln, n khi nhc que nh ln v hn hp chy xung thnh di nh ruy-bng l c. - Cho 1/3 hn hp bt vo hn hp trng, dng spatula to trn u, nh tay. Trn tip 1/2 s bt cn li, sau trn nt phn bt cui cng. Khng trn qu lu, qu k, qu mnh ko s lm xp trng. - Ly ra 1 cup hn hp trn trn vo vi bt b chy (cn m). Trn n khi b tht u vi bt th mi cho tt c bt b vo hn hp bt trng. Trn tht u, nhuyn mn. - hn hp vo khun, dn mt bnh cho phng. - Nng 20-25 pht. Bnh chn l khi n nh ngn tay th s khng b lm m vt n s co li phng nh ban u. - bnh ngui hn ri dng dao nh i st thnh khun, sau tch bnh ra khi khun. * Chocolate mousse - Lm chy cch thy chocolate. Gi chocolate chy lun c m. - Dng my nh whipping cream n khi hnh thnh chp mm. Ct vo t lnh dng sau. - Cho lng vo bt to, ring. - Ha ng v nc vo ni nh, un trn bp

Cch lm

cho si n khi ng tan ht. Sau t t syrup ng vo bt trng, va va ngoy trng. - Cho bt trng vo trong lng ni/cho nc si, ngoy lin tc n khi hn hp c li v nht mu (hn hp s tr nn nng) - Nhanh chng trng vo u my nh, nh tc d trung bnh n khi th tnh tng gp i n khi hn hp ngui i. - tc chm, nh tan chocolate chy vo vi trng n khi qun u. - Ly 1/2 whipping cream nh bng trn vo hn hp cho u. sau trn tip 1/2 whipping cream cn li. - Nu hn hp sau khi trn hi lng th cho vo t lnh n khi cng (vi ting hoc qua m). * To hnh cho bnh - Ct chocolate genoise thnh 2 lt. - Trn u nc cam vi Grand Marnier. Sau dng chi lng qut u hn hp ln 2 lt bnh n khi ht. - Trt u chocolate mousse ln kn mt 1 lp bnh ri xp lt bnh kia ln. - Rc ng bt v xp rapsberries trang tr.

Cch lm

47

48

49

Bnh c rt phu kem creamcheeseBnh c rt (carrot cake) l mt loi bnh ngt rt c in v rt ni ting trn th gii. T c c rt rt quen thuc v sn c, bn hy th lm chic bnh c rt ny hiu c ti sao bnh li c a chung qua bao i nh vy nh.(2 khun trn 20-21 cm) * Phn bnh - 100g ht c ch, rang chn, gi dp - 340g c rt ti - 280g bt m a dng - 1 tsp baking soda - 1 1/2 tsp baking powder - 1/2 tsp mui - 1 1/2 tsp bt qu - 4 qu trng to - 200g ng trng - 240ml du ht ci - 2 tsp vanilla * Phn cream cheese icing - 57g b nht, mm nhit phng - 227g cream cheese, nhit phng - 150g ng bt, ry mn - 1 tsp vanilla - v bo mn ca 1 qu chanh vng - 100g ht d (hazelnut), rang chn, gi dp

Cch lm

- Bt l 180OC. Lt giy nng bnh ln khun. Bi b ln thnh khun. - C rt gt v, bo vn. - Trn bt, baking soda, baking powder, mui, bt qu vo chung 1 bt. ring. - Trong 1 bt khc, dng my nh trng n khi ni bt (khong 1 pht) th cho ng vo, nh n khi hn hp tr nn c hn v nht mu. (3-4 pht). T t du n vo thnh dng, tip l vanilla, nh tan u. - Cho hn hp bt vo v nh n khi hn hp va qun u. - Trn c rt v ht c ch vo hn hp trn, chia u vo 2 khun nng. - Nng v tr chnh gia l khong 30-35 pht n khi th xin tm vo bnh, rt ra thy kh l c. B bnh ra khi l, yn 5 pht cho ngui bt ri bnh ln gi li, bc b lp giy lt, bnh ngui hn.

50

Nguyn liu

* Icing: - Dng my nh b v cream cheese tc thp n khi mn mt. T t cho ng bt ry vo, nh n khi hn hp hon ton qun u. - Cho vanila v v chanh bo, nh u. * t 1 lt bnh di, trt 1 phn icing vo gia, rc 1/3 lng ht d rang vo ri xp lt bnh th 2 ln trn. Dng phn icing cn li trt kn bnh. Sau khi trt xong th rc nt phn ht d rang ln trn mt bnh v thnh bnh.

Cch lm

51

Bnh bng lan khoai mnBnh ny cng n cng thy ngon chnh l nh v thm bi ca khoai mn. Lp bnh sponge th mm, xp, lp khoai th chc hn, thm vo l cm gic khi n c nhai nhng ming khoai cha c nghin nt ht cng rt th v.(khun trn 20-21cm) * Sponge cake - 5 qu trng, tch ring lng trng/ - 65g cake flour (6 tablespoons) - 55g bt ng (5 tablespoons) - 80g ng - 1/8 tsp vanilla - 1 tbs du rau - 2 tbs sa ti - 1 tsp nc chanh * Nhn khoai mn - 450g khoai mn gt v - 1 1/2 tbs b nht - 6-7 tbs ng - 3 tbs milk powder (bt sa) hoc bt coffee mate * Kem ph - 2 1/2 cup whipping cream - 80ml ng bt - Nu thch, dng mu + xanh dng to thnh mu tm * Da kh trang tr * Sponge cake - Bt l 170OC. Bi trn khun nng. - nh lng , vanilla vi 40g ng n khi thy bng v nht mu. - Cho sa ti, du rau vo, trn u. - nh lng trng, nc chanh n khi bt u bng th cho 40g ng cn li vo tng cht mt, chia lm nhiu ln, nh n cho va to chp. - Trn nh nhng hn hp lng vo lng trng. - Trn ln bt cake v bt ng. Ry hn hp bt ny vo hn hp trng trn, trn cho ha qun ri vo khun. - Nng 35 pht, b ra, ngui ri ct thnh 3 lp. * Nhn khoai mn - Hp khoai mn cho mm ri nghin nt (dng da l nghin c). - Khi khoai cn ang nng th cho ngay b, ng v milk powder vo. ngui. * Kem ph - Cho whipping vi ng v mu thc phm (nu

52

Nguyn liu

Cch lm

dng) vo bt to, nh n khi hnh thnh chp mm. - Ly ra 1 cup kem nh bng trn vi phn nhn khoai mn. *To hnh bnh - Ct phn bnh bng lan thnh 3 lp bnh. - Chia nhn khoai mn thnh hai phn. - t lp bnh bng lan di cng, trt mt phn khoai mn ph kn mt bnh. t lp bnh th hai, li trt nt phn nhn khoai cn li, cui cng t lp bnh th ba ln. - Ph kem kn mt bnh v thnh bnh v trt phng. - Rc da kh ln mt v thnh bnh.

Cch lm

53

TiramisKhi cn phi gii thiu nhiu th ai cng bit mn bnh qu ni ting ca ny. Chic Tiramis kt t tt c nhng v c in c nhiu ngi v cng yu thch: v ng ca c ph, v thm v hi cay ca Rhum, v ngy ca cheese, thm na cn c chocolate, ri cm gic nhng chic lady fingers tan mm trong ming khi n rt th v.(dng loaf pan) * Cho phn kem: - 2 cups (480ml) sa ti - 110g ng trng - 35g bt m a dng - 6 lng trng - 60ml dark Rhum - 2 tsp vanilla - 57g b nht, ct thnh ming nh - 227g mascarpone cheese * Lady Fingers: khong 3 chc ci hoc nhiu hn nh c cn thm * C ph nhng bnh: - 360ml c ph espresso m c (c ph cng c, cng thm th cng ngon, nn dng loi ht c ph ngon) - 40g ng trng - 60ml dark rum * Topping: bt cacao, chocolate, du ty hoc qu mm xi ti * Phm Cream - Dng ni nh, la va, un 420ml sa ti v 75g ng n khi va si. (1) - Trong 1 ni khc, nh u hn hp gm 60ml sa ti, 35g ng, bt m v lng . Sa (1) va si th t t vo hn hp ny, va va ngoy u. Sau a ni ny ln un la va cho n khi si, trong khi vn lin tc ngoy hn hp sa n khi hn hp c li th ra 1 bt khc. Cho ru Rhum, vanilla v b vo, nh u. y kn ming bt li ngay v cho vo t lnh (khong 2 ting) - Dng tha g nh cho mascarpone mm v mt, sau trn mascarpone vo kem lnh, trn tht u, nhuyn. * Lm c ph: cho ng v Rhum vo espresso, ngoy cho tan ng. * Dng loaf pan kch c 2313x8 cm, lt nylon thc phm, cha nylon lc sau c ch cm nhc bnh ra. Nhng tng chic lady fingers vo hn hp c ph ri xp thnh 1 lp kn y khun. Sau 1/3

54

Nguyn liu

Cch lm

lng kem vo, dn u. Lp li 2 bc ny n khi ht ladyfingers v kem. Sau khi bnh nguyn vn trong khun th che kn li bng nylon thc phm, ri trong t lnh t nht 6h hoc qua m. Sau ly bnh ra. Rc bt cacao ln trn. Co chocolate thnh vn nh ln trn v by berries ln trn trang tr.

Cch lm Ch

- Quan trng l phi xp tng lp lady fingers tht kn kem v bnh tch bit tng lp, khng b ln vi nhau. - Khi nhng ladyfingers vo c ph th bnh lp tc nhn ra rt nhanh, v vy nhanh chng v kho lo t bnh vo khun lun, khng nn ngm bnh lu trong nc c ph ko bnh s tan ra khng cm c.

55

Chocolate egg yolk puddingPudding l mt trong nhng mn trng ming rt ph bin v rt c a thch. Pudding ngt v thm, mm mn mt lnh, rt d n. Pudding v chocolate th ngi ln hay tr em u rt thch.- 85g chocolate ng - 500ml (2 cup) sa ti, un nng n gn si - 1 qu vanilla (hoc 1/2 tsp chit sut vanilla) - 1/2 cup ng trng - 5 lng trng, nh nh bng a cho tan - 1 tbs bt m - 1/4 tsp mui - Lm chy cch thy chocolate bng nc nng. (cho chocolate vo bt/xoong kim loi nh t vo trong 1 ni/cho nc nng). - Tch i qu vanilla, co ht phn ht ha vo sa ri cho c phn v vo sa, un n gn si, yn 15 pht cho vanilla ngm vo sa. Sau b phn v i. - Trn hn hp ng, bt, mui vo mt bt ring. - Cho hn hp ng vo chocolate tan chy, trn u. - Cho 1 cup (250ml) sa nng vo hn hp chocolate trn, dng ci nh trng cm tay quy cho hn hp tan u vo nhau. Sau un hn hp ny cho si, lin tc quy trong lc un. Va si th tt bp. - 1 cup sa nng cn li quy vo lng trng, sau cho vo hn hp chocolate va si. - Cho 1 ni/cho nc si ln bp. - Lc ny, t xoong hn hp vo trong ni/cho nc si, un cch thy khong 5 pht, lin tc quy u n khi hn hp snh li. - Cho ra cc/chn. ngui ri cho vo t lnh vi ting.

56

Nguyn liu

Cch lm

57

Cherry ClafoutisClafoutis (Clafouti), l mt mn trng ming c ngun gc t Php vi cch lm c bn nh mt loi custard (mn trng sa) nng, gm c hoa qu ti nng cng hn hp b, sa, bt, trng, trong truyn thng nht l dng Cherry (qu anh o). Mn ny n rt n tng, c bit vi ai thch mi v ca ru trong cc mn n.

( lm 3 ci h s nh trn nh) - 200g qu anh o (cherry) ti - 30g ng trng ht mn - 25g bt m a dng - 1/8 tsp mui - 1 qu trng - 1 lng trng - 167ml sa ti, nhit phng hoc lm sa hi m mt cht (ngm sa trong nc nng) - 1/8 tsp vanilla - 2/3 tbs ru brandy - 20g b nht, lm chy - V bo ca 1/2 qu chanh vng

- Cherry ra sch, ct b ht, b cung. Rc ln cherry t ng sao cho bao u v b vo ngn t lnh cho ng li. - Ry bt v t mui vo bt, cho ng cn li vo. - Trong 1 bt khc, quy trng, lng , sa, vanilla v brandy cho quyn u. T t cho hn hp trng ny vo hn hp bt, quy cho quyn u. (khu ny nn lm t tn, cn thn bt tan ht v ha u vo hn hp lng). y kn li v ngh 30 pht. Sau cho b chy cn m m v v chanh bo vo. - Lm nng l 180OC. - Chia u cherry vo nhng chic bt/h ng. Quy u hn hp bt trng sa mt ln na trnh bt lng y ri vo cc h s. - t ln khay nng. nc nng ln khay ngp n khong 1/3 h s. - Nng 20-25 pht n khi thy hn hp c c li l c.

58

Nguyn liu

Cch lm

59

Chocolate bruleesBrulee (crme brule) l mt trong nhng thc trng ming ni ting c ngun gc t Php. Chocolate brulee c mi v c trng, ngy v thm.

Nguyn liu

-

600ml thickened cream 120g chocolate en, thi vn 6 lng trng 60g ng

- Lm nng l 150OC. khay nng v tr thp nht. - Cho kem v chocolate vo ni nh, la va cho hn hp tan chy v quyn vi nhau. Tt bp. ring. - nh lng trng v 40g ng n khi hn hp ng mu nht v thnh dng kem. Quy hn hp kem chocolate vo n khi quyn u th vo ramekins. - Cho nc nng vo khay nng, xp ramekins ln v nng (khay v tr thp nht) - Nng khong 50 pht hoc n khi thy kem c li. ngui bn ngoi khong 1h ri cho vo t lnh lm mt t nht 8h. - Sau rc 20g ng cn li ln mt trn, dng que nng lm chy ng khong 1 ng tr thnh mu nu caramel, vy l hon thnh trn vn cc cng on

60

Cch lm

61

tuong bnh sinh nht don gian. Sinh nht lun l mt dp c bit. C th t tay lm chic bnh sinh nht cho chnh mnh hoc dnh tng cho ngi thn th tht ngha. Trang tr bnh i hi nhiu s luyn tp, tuy nhin nu cha thi gian luyn c nhiu, bn c th tham kho cch trang tr bnh di y. y l chic bnh mnh lm tng sinh nht ln u tin nhiu hi hp nhng c ch nhn n cho nng nhit. Ct bnh l bnh chiffon chanh.

_

Bnh chiffon chanh(khun tube 25cm) * Phn bnh - 7 qu trng, tch ring lng trng, - 2 cup (250g) bt m a dng, ry mn - 3/4 cup ng trng - 3 tsp baking powder - 1 tsp mui - 3/4 cup (180ml) nc - 1/2 cup (120ml) du n (du ht ci, du hng dng) - 4 tsp v chanh bo vn - 2 tsp vanilla - 1/2 tsp cream of tartar * Mt chanh (lemon curd) - 3 qu trng - 80ml nc ct chanh - 1 tbs v chanh bo - 100g ng - 56g b nht, nhit phng, ct thnh tng khi nh * Kem trang tr - 300ml kem ti (whipping cream) - ng bt (lng dng ty theo khu v ngt) - du ty v chocolate

Nguyn liu

62

Nguyn liu

- Trn chung bt m, ng, baking powder v mui vo bt ring. - Lng , nc, du n, v chanh bo, vanilla cho chung vo mt bt khc, dng whisk quy cho hn hp tht nhuyn u. - Cho hn hp lng vo hn hp bt, dng my nh cho qun u. - Trong 1 t khc, dng my nh lng trng trng n khi ni bt th cho cream of tartar vo, nh cho lng trng bng cng. Trn lng trng vo hn hp lng tht u thnh hn hp ng nht, mn mt. - Cho vo khun nng. t khun v tr thp hn xung pha di l, khng khun chnh gia l s lm mt bnh mau chy. Nu lm vo khun tube 25cm th nng 325OF (162OC) trong 55 pht. Nu nng vi khun tube 20cm nh mnh th nng 350OF (176OC) trong thi gian 45-50 pht. *Lm kem trang tr Cho whipping cream v ng bt vo chung trong u v t u trong 1 bt ng khc. Dng my nh nh cho kem bng cng. Trang tr bnh vi du ty v chocolate.

Cch lm

63

Xem thm cc mn bnh khc ti http://kokotaru.com/vn