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Hamza Gulzar
United States
Registrace 4. 02. 2014
Baking is my passion. It informs the way I see the world around me, and it is so innately human that I am learning more about myself and life through it as well. The recipes I share here are recipes I fully believe in and that I thoroughly enjoy.
I hope you enjoy the videos and the recipes themselves, and thank you for checking my channel out!
I hope you enjoy the videos and the recipes themselves, and thank you for checking my channel out!
Chocolate Coffee Cake
I made this cake for a gathering at the cafe in our mosque. Someone who was also coming to the gathering liked coffee flavored sweets (I think), so I decided to make a coffee flavored cake in hopes that they'd enjoy it.
Ingredients for chocolate cake:
1 1/3 cup all purpose flour (220g)
1 1/4 cup granulated sugar (250g)
1/2 cup cocoa powder (50g) (not Dutch-process)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 eggs
2/3 vegetable oil (115g)
1 cup milk (225g)
For Soak
150g sugar
150g water
2 tsp Instant coffee
For filling (Coffee Italian meringue buttercream)
6 egg whites
1 1/4 cup granulated sugar (220g)
4 tbsp water (50g)
4 sticks butter (450g)
1 tsp vanilla
Pinch of salt
4 tbsp water (50g)
1 tbsp Instant coffee
* the first water measurement is for the sugar syrup that you'll heat up. the second measurement of water is for mixing in the instant coffee.
Tips:
* If your filling curdles and is not emulsifying. Try heating the bowl of the stand mixer very gently with a blow torch while it mixes.
* You can make the italian meringue buttercream without a stand mixer too, although it will be harder. You'll have to use a regular mixing bowl and a mixer instead.
* I recommend sifting all the dry ingredients to prevent lumps from developing in the batter! especially because we're adding cocoa powder and it usually has quite a few lumps.
* For the ganache, I keep it in a plastic container until I need to use it. Then, I heat it in the microwave in increments of 20 seconds until it is just warm and fluid. I use it right away then.
* If you want to prevent a dome from developing on your cake, try covering the sides of the cake pan with foil for when it bakes, or bake at a lower temperature and for a longer period of time.
Ingredients for chocolate cake:
1 1/3 cup all purpose flour (220g)
1 1/4 cup granulated sugar (250g)
1/2 cup cocoa powder (50g) (not Dutch-process)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 eggs
2/3 vegetable oil (115g)
1 cup milk (225g)
For Soak
150g sugar
150g water
2 tsp Instant coffee
For filling (Coffee Italian meringue buttercream)
6 egg whites
1 1/4 cup granulated sugar (220g)
4 tbsp water (50g)
4 sticks butter (450g)
1 tsp vanilla
Pinch of salt
4 tbsp water (50g)
1 tbsp Instant coffee
* the first water measurement is for the sugar syrup that you'll heat up. the second measurement of water is for mixing in the instant coffee.
Tips:
* If your filling curdles and is not emulsifying. Try heating the bowl of the stand mixer very gently with a blow torch while it mixes.
* You can make the italian meringue buttercream without a stand mixer too, although it will be harder. You'll have to use a regular mixing bowl and a mixer instead.
* I recommend sifting all the dry ingredients to prevent lumps from developing in the batter! especially because we're adding cocoa powder and it usually has quite a few lumps.
* For the ganache, I keep it in a plastic container until I need to use it. Then, I heat it in the microwave in increments of 20 seconds until it is just warm and fluid. I use it right away then.
* If you want to prevent a dome from developing on your cake, try covering the sides of the cake pan with foil for when it bakes, or bake at a lower temperature and for a longer period of time.
zhlédnutí: 30 837
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I love it
I put exactly the flour measurement and it’s sticky. Left rising like that. Would work out fine?
Saludos desde Colombia! Exquisita❤! Gracias!
Amazing,so good guys 👍😲
Delicious 😋🤤👍
Looks like heaven 🥹🙏♌️
Everything about this video looks like a painting in a museum. The colors, the cozy light, the placement of the camera, it all comes together in a nice and comfortable composition 💙
❤
u make this look so easy
i just made these and let me say: it was really easy to follow as a beginner. i have absolutely no experience with french pastries, and my overall baking experience rounds down to the occasional cinnamon roll and chocolate chip cookies. with that being said, my pain au chocolat isn’t as good as yours, but it definitely looks like it. really good tutorial, i am really excited to taste it after days of preparing it! thank you :)
mhmm
What does it mean the “laminated” term in baking?
Aoa Very nice hamza dear What a treat to watch ! Let me now search for the recipe.
Just made these, messed in a couple of places but they still came out great; was a great recipe
Can we use for the ganache chocolate mousse
Как уютно 🤗
So tempting 😋
Had mine proofing in the oven for 2 hours and it hasn’t risen much at all😫
You are so meticulous and neat! It's a pleasure to watch but I know I can never be so painstakingly careful about anything I bake. I just don't have the patience. Hopefully my brioche comes out at least half as nice as yours!
Where are youuu?😭
Just watched your brioche. Sorry to see it’s been a year. You’re really good and we’re getting better. Hope all is well. It’s a lot of work, but . . .
Please post more shorts, videos, anything. Your pastry skills are amazingly inspiring. Keep going. 👍🏼
Thank u so much for converting the measurements in the recipe to tbsp/tsp/etc 😭 it’s so hard when I have to translate them for myself
İ have a question. does the butterblock have to much butter for 200gr flour. İ think for 400 gr flour i would take 170gr butter.is that right brother 😊😊
I've made tons of croissants over 12 years and tried about 10 different recipes. This is by far the easiest, the one that bleeds the least amount of butter and the most puffy and crispy I have found. I also completed it in less than 6 hours from start to finish. BRAVO!!!
congrats!! did you not chill the dough overnight? if so how long did u chill them for each time?
thiry minutes in the freezer between roll outs@@malinesinakhuong9281
This was my first time making pastry and you have me feeling like a professional chef. These came out so delicious! I love, love, love your content - thank you for sharing!
Darn right elegant!! Gotta brush up on my skills bit I'll put this to the top of my to-do list.... Thank you!
Thank you for this recipe😊 You have very heautiful hands
They look absolutely devine😊
"Bread flour" is the same than regular wheat flour?
So you got a tutorial for this?
I will make these a couple of times before I make them for the holidays
Relaxing
شغل مرتب ومتقن 👌يسلم ايديك شيف
A coffee shop in New Bedford, MA makes these. They are heavenly delicious. So good it should be a sin
Ganache recipe please?
Superb ❤️
Lovely cake ❤❤❤❤❤❤
Your channel is criminally underrated, glad im here before you get the audience you deserve
yo come back i didnt find you early enough
Anyone else have adjust baking temp? I’ve made these twice now and both times it took like 40 mins plus to bake instead of 20.
i say you could either go for convection 360 or maybe increase it to 400? (or thereabouts, many recipes call for higher temps, anyway)
We understand more on grams ❤.merci .....
Made these today for my little family!! 10/10❤ sooo delicious, thank you so much!
Aaand now I have a purpose for tomorrow and the following days after 😂
This is making me depressed. So much effort and precision and for what? For someone to just scoff it in 30 seconds.
GIVE US THE RECIPIE
How can you watch this and not instantly be comforted/Relaxed?
Very therapeutical. ❤
This is the prettiest laminated brioche I've ever seen. I wish there was the full video for the recipe.
No recipe very annoying
they look incredible