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soohyunlees 수현리즈
Thailand
Приєднався 25 січ 2012
Recipes available on my Substack📝
Chocolate coconut caramel cookies🥥🍪 코코넛 초콜릿 카라멜 쿠키 [Recipe in the description below]
Toasted coconut, chocolate & salted caramel cookies🥥 🍪 It’s a flavor combination you don’t want to miss out on. These scrumptious cookies are soft and moist with slightly crisp, buttery edges and packed to the brim with nutty coconut and melty chocolate.
They are so decadent & flavorful and get even more delicious with each bite of salted caramel filling- I really hope you guys give this one a try!
Coconut praline:
190g desiccated coconut
80g sugar
3g salt
10g neutral or coconut oil
1. Toast the coconut in the oven at 160C for about 10 minutes, stirring halfway through, until golden brown.
2. Place half of the sugar in a small saucepan and melt over medium heat. Once the sugar has melted, add the rest of the sugar and cook until the caramel turns into a rich amber color.
3. Immediately pour the caramel onto a tray lined with silpat/parchment paper and let cool completely.
4. Once the caramel has cooled, roughly break with your hands and place into a food processor with the toasted coconut, salt and oil. Blend everything together until smooth.
Salted caramel:
150g whipping cream
38g milk
38g glucose (1)
1g salt
70g sugar
80g glucose (2)
52g unsalted butter, cut into cubes
1. Place the cream, milk, glucose (1) and salt in a small saucepan and bring to a gentle simmer. Remove from heat.
2. Place the sugar and glucose (2) in another saucepan and cook over medium heat until the caramel reaches 185C.
3. Gradually add the hot cream into the caramel, whisking constantly.
4. Bring the mixture back a boil and cook until 105C. Transfer to a bowl and let cool to about 70C.
5. Add the butter and hand-blend to make a homogenous mixture. Place cling film directly on the surface of the caramel and let set in the fridge for at least 4 hours (or overnight).
Chocolate coconut cookies:
140g unsalted butter, softened
63g coconut praline
120g brown sugar
95g icing sugar
105g eggs (about 2 large eggs)
364g all-purpose flour
2g baking powder
5g baking soda
3g salt
60g desiccated coconuts
100g milk chocolate chips
100g dark chocolate, cut into chunks
Unsweetened coconut flakes + extra chocolate chips to put on top (optional)
1. Place the butter, coconut praline, brown sugar and icing sugar in a bowl and mix until well combined.
2. Add the eggs and beat until smooth.
3. Sift the dry ingredients together and add to the batter in 2 times.
4. Add the desiccated coconuts and chocolate and mix until just combined.
5. Roll balls of cookie dough, approximately 50g each, and place on trays lined with silpat/parchment paper. Flatten the cookie dough slightly with the palm of your hand, then put some coconut flakes + chocolate chips on top of each cookie dough. Chill the dough in the fridge for at least an hour.
6. Bake the cookies at 165C for 10 minutes. As soon as the cookies come out of the oven, take a pastry ring slightly larger than the cookie and gently move it in a circular motion around the cookie until you get a perfectly round shape.
7. While the cookies are still warm, pipe the salted caramel into the cookies. Let cool.
8. Once the cookies have cooled, pipe some coconut praline + more caramel on top of each cookie. Decorate with toasted coconut flakes, fresh coconut meat and grated chocolate.
•Instagram @soohyunlees
•soohyunlee.substack.com
They are so decadent & flavorful and get even more delicious with each bite of salted caramel filling- I really hope you guys give this one a try!
Coconut praline:
190g desiccated coconut
80g sugar
3g salt
10g neutral or coconut oil
1. Toast the coconut in the oven at 160C for about 10 minutes, stirring halfway through, until golden brown.
2. Place half of the sugar in a small saucepan and melt over medium heat. Once the sugar has melted, add the rest of the sugar and cook until the caramel turns into a rich amber color.
3. Immediately pour the caramel onto a tray lined with silpat/parchment paper and let cool completely.
4. Once the caramel has cooled, roughly break with your hands and place into a food processor with the toasted coconut, salt and oil. Blend everything together until smooth.
Salted caramel:
150g whipping cream
38g milk
38g glucose (1)
1g salt
70g sugar
80g glucose (2)
52g unsalted butter, cut into cubes
1. Place the cream, milk, glucose (1) and salt in a small saucepan and bring to a gentle simmer. Remove from heat.
2. Place the sugar and glucose (2) in another saucepan and cook over medium heat until the caramel reaches 185C.
3. Gradually add the hot cream into the caramel, whisking constantly.
4. Bring the mixture back a boil and cook until 105C. Transfer to a bowl and let cool to about 70C.
5. Add the butter and hand-blend to make a homogenous mixture. Place cling film directly on the surface of the caramel and let set in the fridge for at least 4 hours (or overnight).
Chocolate coconut cookies:
140g unsalted butter, softened
63g coconut praline
120g brown sugar
95g icing sugar
105g eggs (about 2 large eggs)
364g all-purpose flour
2g baking powder
5g baking soda
3g salt
60g desiccated coconuts
100g milk chocolate chips
100g dark chocolate, cut into chunks
Unsweetened coconut flakes + extra chocolate chips to put on top (optional)
1. Place the butter, coconut praline, brown sugar and icing sugar in a bowl and mix until well combined.
2. Add the eggs and beat until smooth.
3. Sift the dry ingredients together and add to the batter in 2 times.
4. Add the desiccated coconuts and chocolate and mix until just combined.
5. Roll balls of cookie dough, approximately 50g each, and place on trays lined with silpat/parchment paper. Flatten the cookie dough slightly with the palm of your hand, then put some coconut flakes + chocolate chips on top of each cookie dough. Chill the dough in the fridge for at least an hour.
6. Bake the cookies at 165C for 10 minutes. As soon as the cookies come out of the oven, take a pastry ring slightly larger than the cookie and gently move it in a circular motion around the cookie until you get a perfectly round shape.
7. While the cookies are still warm, pipe the salted caramel into the cookies. Let cool.
8. Once the cookies have cooled, pipe some coconut praline + more caramel on top of each cookie. Decorate with toasted coconut flakes, fresh coconut meat and grated chocolate.
•Instagram @soohyunlees
•soohyunlee.substack.com
Переглядів: 199
Відео
Sweet potato creme brulee tart🍠💛 군고구마 크렘 브륄레 타르트
Переглядів 33520 днів тому
Roasted Japanese sweet potato crème brulée tart🍠💛 It’s silky smooth, delightfully creamy and has an amazing caramelized sweet potato flavor. So delicious and perfect for fall🍁 Recipe available on soohyunlee.substack.com
Strawberry marshmallow🍓 딸기 마시멜로
Переглядів 75327 днів тому
Soft, pillowy strawberry marshmallows🍓☁️ swirled with sweet-tangy strawberry gel and topped with dehydrated strawberries & rose petals♥️ They’re fluffy as clouds, bursting with fresh strawberry flavor and melt in your mouth delicious. Recipe is available on my Substack (soohyunlee.substack.com) and Instagram subscription feed @soohyunlees.
Pistachio white chocolate cheesecake💚 피스타치오 바스크 치즈케이크
Переглядів 11 тис.Місяць тому
Toasted pistachio white chocolate cheesecake with buttery, sweet-salty pistachio biscuit crust💚 It’s incredibly smooth & velvety with rich, earthy pistachio flavor. The taste of white chocolate here is subtle but it adds a lovely creaminess and luscious mouthfeel to the cheesecake. Full recipe’s available on my Substack (link in my bio) & Instagram subscription feed @soohyunlees.
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Chocolate Coffee Praline Entremet🤎
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Strawberry Pavlova🍓☁️ 딸기 파블로바
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un gâteau Superbement bien fait et très joli j ai l eau a la bouche Merci bcp 😂😂❤❤👌👌🇩🇪🇨🇵🙏
레시피공유부탁드러요
Recipe pls
Reposting on the free information sharing website UA-cam for a link 🔗 to a paid wall….no shame
can you give me this cake recipe ? thank you
Muy rica❤❤❤❤
BISTACHIO CAKE
최고최고❤ 넘 맛있겠다❤
@@이선화-v7o 🙏🏻❤️❤️
❤
Beautiful
And now for the recipe please
It's on her substack website. She wants you to pay for it...
You can achieve similar results by adding pistachio paste to any burnt basque cheesecake recipe
@@allysonpowers3491
❤🍓🍰😋
우와...매장운영하시나요?? 사먹으로 가보고싶어요..!!!!
뚝딱뚝딱 이쁘게 잘만드시네요 맛나겠당
Mmmh these look so good ❤
위에 올라간 가루 전부 카다멈 파우더인가요?
아니요~ 바닐라빈 파우더입니다 (사용한 바닐라빈을 잘 씻어 건조 시킨 후 푸드 프로세서에 갈아서 파우더로 만들었어요☺)
@@soohyunl 아하 빼곡히 올려져있는게 깔끔하고 이쁘네요 🙂
@@soohyunlif you can please send me recipe I just want to try it please 🙏🏻
You have a link to recipe?
That’s beautiful. But where is the recipe?
La receta por favor!
could you share the recipe
could you share the recipe💖
A Receita por favor?
Recipe please
복숭아는 신비복숭아..?인가요? 넘넘예쁘고 맛있어보입니다 ❤
감사합니다~ 이 영상 제가 스웨덴에 있을 때 찍은건데 거기 슈퍼에서 파는 Nectarine 천도 복숭아로 만들었어요☺️
존예...🥺🥺❤
감사합니다❤️
No recipe?
Hi, can you please share the recipe with me. I would love to try it. Only the measurements, as I see how you made it in the video. Thank you 😊
recepee vanila Soufflé
recipe souffle cheesecake
Donde está la receta?
요것도 만들어보고싶은데 레시피 인스타에서 못찾겠어요ㅠ
Chouquette (makes 15 big ones): 70g milk 70g water 64g unsalted butter 2g salt 3g sugar 76g all-purpose flour 140g eggs, beaten 100g pearl sugar icing sugar & vanilla powder for dusting on top 1. In a saucepan, bring water, milk, butter, sugar and salt to a boil. Off heat, add flour and mix well. 2. Turn the stove back on to medium-low heat and cook the dough, mixing with a spatula constantly, for about 3 minutes until you see a thin film formed on the bottom of the pan. Transfer the dough into a large bowl. 3. Using a spatula, spread out the dough and let it cool for about 3 minutes. Add the eggs in 4-5 times, mixing the dough thoroughly after each addition. The finished dough should have a “V” shape when fallen off the edge of a spatula. 4. Using a 10mm nozzle, pipe the choux onto a tray lined with silicon mat/parchment paper (or use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet). Sprinkle generously with the pearl sugar and tip the tray to pour off any excess. 5. Bake at 170C for 18 minutes then at 150C for 7 minutes. Dust with icing sugar and vanilla powder (optional). Chouquettes are best eaten right away or within the same day.
Excuse me! Where is te exact delicious recipe? Tnx!
Hi! The recipe is available via subscription on my Instagram @soohyunlees.
@@soohyunl so we need to pay for this ???? Wtf! Unfollowing you now…!
레시피를 못찾겠어요 그리고 녹차가루는 어디제품 사용하셨을까요?
are the ratios the same as your other basque cheesecakes?
Is there any replacement for eggs?
Yes milk
저도 바스크치즈 케이크 가끔 만들어먹는데 구워서 커팅했을때 영상처럼 반죽이 꽉안차고 위쪽 끝부분에 빈공간이 생기는 혹시 이유를 아시나요? 케이크 너무 이쁘네요 ㅎㅎ
공기차서 그런거 아닐까요? 틀에 붓고 최대한 공기나오게 탕탕 쳐주시면 될듯한데요
맛있겠당
완벽한 크로와상이었구나~~먹어 보구 싶다^^ 그래서 그런지~~더 맛나 보여ㅋ 암튼~~울수현이 여행은 남다르다니까^^
운영하시는 샾이나 주문을 받으시나요? 너무 먹고싶어요!
이뿌네요😮😮
감사합니다☺️
May I know how to do this cookie?
Here’s the recipe☺️ Nutella chocolate crinkle cookies (makes 9 big cookies) 60g cocoa powder 180g sugar 55g olive oil 10g vanilla extract 2 eggs 140g flour 1 tsp. baking powder 1/4 tsp. salt 90g nutella icing sugar for coating 1. Pipe or spoon 2 teaspoon-sized dollops of nutella onto a lined tray and freeze for an hour. 2. In a large bowl, sift the cocoa powder. 3. Add in the sugar, oil, vanilla extract and eggs. 4. Fold in the sifted flour, baking powder and salt. 5. Chill the dough for about 2 hours in the fridge. 6. Scoop 9 cookie balls onto a lined tray. Flatten each ball with your hand and place the frozen nutella in the middle. Fold the edges to cover the insert. 7. Coat each ball generously with icing sugar. 8. Bake at 170C for about 9 minutes.
Beautiful! Would you please share recipe?
Could you please give me the recipe? 🙏
너무 멋지당
정말 예쁘고도 맛있어보여요. 다른 프레지에 케이크들과는 다르게 수현님버전은 특별해보여요. 크림 두종류 같은데요? 이름과 재료만이라도 올려주심 감사하겠습니다.^^
감사합니다☺️ 안에는 바닐라 무슬린 크림, 위에는 화이트 초콜릿 가나슈 몽떼 (whipped ganache)로 마무리 했어요~ Vanilla mousseline cream 385g milk 4 egg yolks 75g sugar 18g all-purpose flour 18g cornstarch 75g unsalted butter, softened 200g unsalted butter, softened 1. Place the milk and vanilla bean in a medium saucepan and bring to a simmer. Remove from heat and let steep for at least 30 minutes. 2. In a medium bowl, mix together yolks, sugar, flour and cornstarch. 3. Remove the vanilla pod and bring the milk to a simmer again. Pour 1/3 of the milk into the yolk mixture, whisking continuously. Whisk in the remaining milk. 4. Return the mixture to the same saucepan and cook over medium-low heat, whisking continuously, until it thickens and starts to bubble. 5. Off heat, whisk in 75g of butter and transfer the cream to a clean bowl. Place cling film directly on the surface of the cream and let cool at room temp. 6. Beat 200g of softened butter on a medium speed until light and fluffy. Mix in the cooled pastry cream a few tbsps at a time. White chocolate whipped ganache 190g whipping cream, hot 15g sugar 75g whipping cream, cold 100g white chocolate (I used Valrhona Ivoire) 1. Heat 190g cream with sugar in a microwave. 2. Pour the hot cream onto the white chocolate. Let it sit for a minute then whisk until smooth. 3. Add in 75g of cold cream and blitz with an immersion blender. 4. Place cling film on the surface of the cream and chill in the fridge overnight. Just before using, whip the cream on a medium speed until medium-stiff peaks.
@@soohyunl 홈베이킹하느라 많은 베이킹 유튜브들.. 거의 다봤는데 수현님 케이크가 제일 예쁘고 고급지네요. 정말 공격적으로 방송하심 구독자가 엄청날듯요.👍늘 기다리고 있을거에요. 글구 넘넘 우아하고 아름다우세요. 진짜로요.
@@초록별-h8c 응원해 주셔서 감사해요🥹 앞으로 더 열심히 영상 찍어볼게요❤️
Recipe❣️ 440g cream cheese, room temp 95g sugar 8g cocoa powder (I used Valrhona) 1 tsp. vanilla extract 1/8 tsp. salt 3 eggs, room temp 180g dark chocolate (I used Guanaja 70%) 240g whipping cream, warm (35% fat) 1. Preheat the oven to 240C. Place the cream cheese in a large bowl and mix with a spatula until smooth. 2. Add the sugar and mix until well combined. 3. Sift the cocoa powder and add it to the cream cheese mixture. Add vanilla and salt. 4. Add the eggs one at a time, mixing well after each addition. 5. Melt the chocolate in a separate bowl and pour into the batter. 6. Heat the whipping cream to about 40C (warm) and add to the batter in three times, mixing well after each addition. Strain the mixture through a fine sieve. 7. Pour the batter into a 6 inch pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C for about 20-23 minutes. The cake should be jiggly in the center when you remove it from the oven. 8. Cool the cake in the pan on a rack for about 10 minutes, then refrigerate overnight.
엄청 맛있을거 같아요~❤❤❤
🥰❤️❤️
貴方の作るバスクチーズケーキに恋をしています💕
Warm chocolate skillet cake with vanilla ice cream and salted caramel sauce🤎 Always a winning combo! This recipe makes 3 13cm skillets or 1 20-23cm skillet. Chocolate skillet cake: 120g unsalted butter, melted 25g neutral oil (I used rice bran oil) 60g cocoa powder 1 tsp. vanilla extract 160g sugar 2 eggs 60g all-purpose flour (or rice flour to make it GF) 3/4 tsp. baking powder 1/2 tsp. salt 50g chocolate chips 1. In a medium bowl, whisk together the butter, oil, vanilla extract and cocoa powder. 2. In another bowl, whisk the eggs and sugar together until light and fluffy. 3. Pour the cocoa mixture to the eggs and mix until just combined. 4. Sift together the flour, baking powder and salt and add to #3. 5. Fold in the chocolate chips. Pour the batter into the skillet and top with more chocolate chips, if desired. Bake at 170C for about 12 min (for a 13cm skillet) / 25~30 min (for a 20-23cm skillet). Salted caramel sauce: 100g sugar 45g unsalted butter, diced 60g whipping cream 2 tsps. vanilla extract 1/4 tsp. salt 1. Melt the sugar in a pan and cook until golden brown. Off heat, add the butter and mix well. 2. Whisk in the cream, vanilla and salt. The caramel will thicken as it cools.
수현아~~기대 만땅^^ 꼭 만들어 주기❤
네~🥰❤️❤️
Gimme a piece ☺️