I really love this video. Very beautifully done and easy to follow💕. I also make cooking vlogs. I just noticed that we have a similar channel's names! 😆
if only i had an oven.. these look so delicious! can u also make microwave or no-bake recipes? u don't have to do it if u dont want to. still tho, your recipes look good!
Today I made sweet and sour lemon cupcakes. It's a refreshing cake, so it's based on a light sheet containing oil and starch. Fresh lemon curd and heavy and soft cream with high mascarpone content :D After making it, you can enjoy it more moist if you put it in the refrigerator overnight. If you take it out at room temperature for about 15 minutes before eating, the cream and curd will become softer and you can enjoy it more deliciously. It will be a pleasant tea time if you add clean tea to a piece of fresh cake :) If you like lemons, you must try it. Thank you for watching today! ▶Amount for 10 high muffin pans (7 x 6 x 4.5cm) ▶Materials (Genuise) 120g whole egg 20g yolk 2g vanilla extract 2g sugar 80g honey 10g soft flour 65g cornstarch 15g milk 30g vegetable oil 20g (Lemon Curd) 75g whole egg 75g sugar 75g lemon juice (1.5ea) 75g lemon zest (1.5ea) 3g unsalted butter 60g (Mascarpone Cream) 240g whipped cream 120g mascarpone 36g sugar (Lemon Mascarpone Cream) Lemon Curd 90g Mascarpone Cream 200g * 10 slices of lemon (1.5 pieces), lemon zest, thyme ▶Recipe (Genuise) * Place a bowl filled with milk and oil in warm water to keep the temperature warm. (Prepare at a temperature of about 50 degrees before use) * Prepare the soft flour and cornstarch by sieving in advance. * Prepare the muffin cup in the pan. 1. Measure the whole egg, yolk, and vanilla extract together in a bowl that can be heated and beat lightly with a whipper. 2. Add sugar and honey, mix well, put egg balls in warm water, and raise the temperature by boiling. 3. When the temperature reaches 36 degrees, get out of the hot water and use a hand mixer on medium-high speed to create white foam. 4. After about 4-5 minutes of whipping, white and voluminous foam will be completed. 5. When the whipper has enough strength to leave the gap, lower the speed to low speed and clean the air bubbles for 1 minute. 6. Sprinkle the sieved powder evenly and mix with a spatula to make a J shape and lightly scoop it up. 7. After mixing thoroughly so that no raw powder is visible, add the same amount of dough to warm milk and oil. 8. Lightly stir with a spatula to thoroughly mix the fat and oil. 9. Pour over the rest of the dough and finish the dough, taking care not to break the foam. 10. Put the dough in a piping bag for panning. 11. Cut a wide opening and pan the dough into the prepared mold. (If you pan by 80%, you will get 10 cupcakes) 12. Bake in an oven at 165 degrees for 18 minutes after removing unnecessary air bubbles by lightly hitting the mold. (based on Unox) 13. If the top has an appetizing color and there is no residue when you poke, take out the cake. 14. Put on a cooling net and turn it over with a frame. 15. Remove the mold and let it cool completely. (Lemon Curd) * Soak lemons (3 pcs.) in clean water with baking soda for at least 10 minutes, then wash and prepare. 1. Grind the drained lemon with zester. (The lemon juice in the curd is about one and a half portions, so I will only change the zest for one and a half) 2. Measure the amount you want to use in the pot, and set aside the remaining zest as it will be used for decoration. 3. Chop the peeled lemons and juice them. 4. Measure together in the pot with Zest. 5. Dice the butter and prepare it at room temperature. 6. Put all ingredients except butter in a pot and mix lightly with a whipper. 7. Bring to a boil over medium-low heat, stirring. 8. At first, it is like water, but if you boil it for 3-5 minutes, it will thicken. 9. At this point, bubble bubbles appear in the curd little by little, and when you lift the whipper, you can see that it is heavily lumped together. 10. Sieve the bowl and pour the finished curd. 11. The lemon zest in the curd can give off a bitter taste and the texture is not good, so filter it once. 12. Add butter to the filtered curd in several portions and mix well. (Today, the amount is small, so I mixed it with a spatula, but when the amount of curd is large, it is better to emulsify it with a bar mixer) 13. If there are no butter grains left and it is mixed smoothly, it is complete. 14. Put 110g of the amount to be put in the cupcake in a piping bag and let the rest of the curd cool. (Mascarpone Cream + Deco Cream) 1. Measure cream ingredients in a bowl at a time and whip at low speed to mix well. 2. Raise on medium-high speed and whip until it becomes 7-80% cream. 3. When mixing with a spatula, it should be soft and maintain its shape. 4. Add 200g of whipped cream to the remaining lemon curd and mix lightly with a spatula. 5. Put everything in a piping bag fitted with a tip 195. (Please put the cream at once so that no air gets in between the creams) 6. Pour the remaining cream into a piping bag fitted with tip No. 822. (Cupcake assembly + decoration) 1. When the sheet is completely cooled, turn it over. 2. Make a hole in the center of the cupcake using the back of the shape tip (diameter 2.5cm). 3. Pan the stored lemon curd 10-12g each. 4. Piping lemon cream on cupcakes filled with curd. 5. Hold the piping bag vertically, and remove the tip about 1cm from the cake and pipe it to make a beautiful shape. 6. Piping the mascarpone cream. 7. Cut off the end of the remaining lemon and slice it as thin as possible. 8. Pick 10 pretty lemons and cut them out. 9. Rotate the lemon to shape it, and insert it into the cream as it is. (The decoration is free, but if you don't have enough lemons, it's cute if you decorate only half of them) 10. Sprinkle the remaining lemon zest. 11. Finish by adding washed lemon thyme
맛있게 드셨다니 너무 기뻐요💛 레몬커드 냉장보관하시면 최대2주까지 드실 수 있어요 :)! (그치만 계란이 들어가고 여름철이라 1주일 내에 드시는걸 추천드려요) 딜 좋아하시면 커드 마지막 단계에 추가해서 블렌더로 살짝 갈아주셔도 진짜 맛있어요🥺🤍 몇일전에 레몬딜 타르트 영상을 촬영했는데 저도 마침 남은 커드를 식빵에 발라먹엇거든요 ㅋㅋㅋ 꿀조합!! 혹시 커드 또 만들어드시면 딜을 추가하는것도 추천드려요💛
안녕하세요 :) 제누와즈에서 노른자비율을 높여주면 더욱 부드럽고 진한 맛을 낼 수 있어요. 레시피에서 전분이 가벼운식감을 주지만, 약간 바스라진다는 느낌도 줄수 있는데요, 그부분을 보완하기위해 사용해주었어요. 버터대신 오일이 들어가 떨어질수있는 풍미도 조금 잡아주었으면 했구요☺️
Looking around on UA-cam and I stumble on your video. This is my 1st time watching your video and i find it is really nice recipe, but unfortunately I don't understand Korean. Please please add english subtitle on every videos you add 🙏 so people like me from abroad can understand too & subscribe & follow your recipe.
![[ 레몬컵케이크, Lemon cupcake ] 레몬커드와 레몬버터크림 / 레몬을 그대로 담은 케이크 🍋](http://i.ytimg.com/vi/frQrQQoc94w/mqdefault.jpg)
![[ 레몬컵케이크, Lemon cupcake ] 레몬커드와 레몬버터크림 / 레몬을 그대로 담은 케이크 🍋](/img/tr.png)
I hope you can add english subs one day! I love watching you bake, I want to try making your recipes in my vlogs 😍
정말 완벽한 맛이에요👍👍 여름에 딱 알맞는 디저트였어요! 레시피 감사합니다~
아니 이런 썸네일을 보고 어떻게 안 들어올 수가 있어요 ㅠㅠㅠㅠㅠ오늘도 눈호강하고 갑니다....
감사합니다😭 후추가 너무 예쁘게 봐줘서 아직도 감동이에요.. 요놈고양이.. 예뻐해줘야겟습니다.. 흐흐.. 오늘도 좋은하루 보내세요🥰❣️
레몬향이 집안에 가득 차겠어요 보기만 해도 레몬향이 났것 같아요 한입 넣으면 레몬향이
입안에 가득 차면서 사르르 녹을것 같아요
힝 분위기 너무좋아요💕💕
감사합니다🥰❣️
I made these at home and they were sooo good, my family loved them, thank uou for the recipe💖💖
정말. 맛있을것 같아요^^~꼭!! 만들어 보겠습니다^^
Your recipes are really nice
And especially your presentation
Love it 🥰
세상에 ... 이밤에 이걸봐서는 😫😫
그래도 너무 힐링되는걸요?! 거기다 제가좋아하는 레몬까징🍋 감사히볼게오💕
감비님 레몬 좋아하시는군요❣️여름에 올려야지 하다가 조금 늦어버렸어요😂 오랜만에 레몬케이크 먹으니까 참 맛잇더라구요 히히 오늘도 좋은하루 되세요🥰
다람님... 썸네일이 안 들어 올 수가 읎네요...😻❤
레몬케이크 공들여 만들었는데 후추 미모가 다 했어요😂❣️❣️️
이거 만들어 보고 싶어서 내일 레몬 잔뜩 사오려구요 !!! 여태 다람님 레시피 따라서 만든 거 전부 다 성공이었어서 이것두 기대만땅입니당..💛 만들기 전부터 벌써 맛있음이 느껴져요 ㅠㅠ 심지어 예쁘기까지 해요.. 🍋💛
I really love this video. Very beautifully done and easy to follow💕. I also make cooking vlogs. I just noticed that we have a similar channel's names! 😆
오늘 만들어 먹었어요. 정말 맛있었어요..제누와즈는 카스테라 같은 빵이라 촉촉했고, 안에 넣은 레몬커드랑 위에 올린 크림이 섞이니까 느끼하지도 시지도 않게 너무 상큼한 맛이었어요..🥺 좋은 레시피 감사해요:)
I think this is the best lemon cupcake recipe I have ever seen! 😍
예술작품이 만들어지면서 입에 침이 고였네요..ㅎ 꼭 만들어봐야겠어요~!!
카누레 만들어주세요!!
다른 동영상의 스윗츠전부 맛있을것 같습니다.
하..... 먹고 싶어ㅠㅠㅠㅠㅠㅠㅠㅠㅠ
감사합니다! 까눌레도 언젠가 업데이트 하도록 할게요☺️ 오늘도 좋은하루 보내세요❣️
재료나 휘핑기도 추천부탁드려요^^
힐링되는 영상입니다~~~
😊❤
어제 만들었는데 진짜진짜 맛있네요
통밀로 만들었는데 너무 맛있어요🤩섬세한 설명 감사합니다💗
Looks really delicious 😋
This looks delish and so pretty. The cat is the « cherry » on the cakes. I have 2 myself. 😸😸
다람님 오랜만에 인사드려요~ ^^
레몬베이킹을 사랑하는 저는 영상을 너무 잼있게 시청했답니다. 아낌없이 나누어주시는 영상속 알찬내용과 레시피는 제과공부하는 저에겐 감사하지요~
*남은크림은 어떻게 보관할까요? 활용하는 방법도 있을까요?
*크림이 올려져있을때 어떻게 숙성해야 될까요? 혹? 냉동도 가능할까요?
생크림을 몇그람 넣는건가요? 휘핑크림인가...
흐앙 다람테이블님 영상은 매번 넘 기대돼요💛 디자인부터 레시피까지 넘 예뻐요 ㅠㅠ 공유해주셔서 넘넘 감사해요ㅠㅠ!!! 요즘 홈베이킹에 푹 빠져있는데 이것도 만들어봐야겠어요🍋💛
헝 좋은댓글 너무 감사합니다🥺❣️홈베이킹 즐겁게 하실 수 있게 레시피 많이 연구할게요! 오늘도 좋은하루 되세요🥰
This is perfect for a birthday cake!!!
your recipes are so delicious
따듯한 밀크티에 10개 싹 다 먹어버리고시퍼요 ㅜㅜㅜㅜㅜㅜㅜ
어디서 배우신건지 여쭈어봐도 될까요?
영상보다가 저도 하고 싶은데
어디서부터 할지 막막해서요
영상보면서 저의 똥손에도 기적이 일어날것 같은 착각을해요🤣
if only i had an oven.. these look so delicious!
can u also make microwave or no-bake recipes? u don't have to do it if u dont want to.
still tho, your recipes look good!
wow, You did a great job
마스카포네 치즈 대신 크림치즈로 만들어도 맛있을까용~?~?
끄앙 다람니이이이임❤️ 전 레몬 갈때 한번쓱하고 바로 다른면으로 돌려요 쓱쓱쓱하면 하얀색 혹여나 갈릴까바...!!
찌롱님! 완전 잘하고 계시군요😆 히히 레몬 케이크 맛이 괜찮으면 요아이도 도전해보세요❣️
So delicious😍😍😍😍
I love your videos
J'adore 😍 je vais essayer 😊
I've watched this video more than 5 times!! Everything is so visually pleasing to look at, going to try this recipe right now :))
다람님 ! 이 컵케이크 시트를 보울케이크 틀? 티그레 틀? (이홈베이킹 제품이에요!) 에 구워도 될까요..? 이 시트가 제누와즈처럼 부드러워서 틀에서 분리하다가 부서질까봐 여쭤봅니당 ~
I made this today and it was absolutely delicious !! Perfect amount of sweetness as well ! Everyone who tried a cupcake loved it 🤩❤
They are gorgeous~
Love this💕
Very beautiful the cat!! :3 ♡
Today I made sweet and sour lemon cupcakes.
It's a refreshing cake, so it's based on a light sheet containing oil and starch.
Fresh lemon curd and heavy and soft cream with high mascarpone content :D
After making it, you can enjoy it more moist if you put it in the refrigerator overnight.
If you take it out at room temperature for about 15 minutes before eating, the cream and curd will become softer and you can enjoy it more deliciously.
It will be a pleasant tea time if you add clean tea to a piece of fresh cake :)
If you like lemons, you must try it.
Thank you for watching today!
▶Amount for 10 high muffin pans (7 x 6 x 4.5cm)
▶Materials
(Genuise)
120g whole egg 20g yolk 2g vanilla extract 2g sugar 80g honey 10g soft flour 65g cornstarch 15g milk 30g vegetable oil 20g
(Lemon Curd)
75g whole egg 75g sugar 75g lemon juice (1.5ea) 75g lemon zest (1.5ea) 3g unsalted butter 60g
(Mascarpone Cream)
240g whipped cream 120g mascarpone 36g sugar
(Lemon Mascarpone Cream)
Lemon Curd 90g Mascarpone Cream 200g
* 10 slices of lemon (1.5 pieces), lemon zest, thyme
▶Recipe
(Genuise)
* Place a bowl filled with milk and oil in warm water to keep the temperature warm. (Prepare at a temperature of about 50 degrees before use)
* Prepare the soft flour and cornstarch by sieving in advance.
* Prepare the muffin cup in the pan.
1. Measure the whole egg, yolk, and vanilla extract together in a bowl that can be heated and beat lightly with a whipper.
2. Add sugar and honey, mix well, put egg balls in warm water, and raise the temperature by boiling.
3. When the temperature reaches 36 degrees, get out of the hot water and use a hand mixer on medium-high speed to create white foam.
4. After about 4-5 minutes of whipping, white and voluminous foam will be completed.
5. When the whipper has enough strength to leave the gap, lower the speed to low speed and clean the air bubbles for 1 minute.
6. Sprinkle the sieved powder evenly and mix with a spatula to make a J shape and lightly scoop it up.
7. After mixing thoroughly so that no raw powder is visible, add the same amount of dough to warm milk and oil.
8. Lightly stir with a spatula to thoroughly mix the fat and oil.
9. Pour over the rest of the dough and finish the dough, taking care not to break the foam.
10. Put the dough in a piping bag for panning.
11. Cut a wide opening and pan the dough into the prepared mold.
(If you pan by 80%, you will get 10 cupcakes)
12. Bake in an oven at 165 degrees for 18 minutes after removing unnecessary air bubbles by lightly hitting the mold. (based on Unox)
13. If the top has an appetizing color and there is no residue when you poke, take out the cake.
14. Put on a cooling net and turn it over with a frame.
15. Remove the mold and let it cool completely.
(Lemon Curd)
* Soak lemons (3 pcs.) in clean water with baking soda for at least 10 minutes, then wash and prepare.
1. Grind the drained lemon with zester.
(The lemon juice in the curd is about one and a half portions, so I will only change the zest for one and a half)
2. Measure the amount you want to use in the pot, and set aside the remaining zest as it will be used for decoration.
3. Chop the peeled lemons and juice them.
4. Measure together in the pot with Zest.
5. Dice the butter and prepare it at room temperature.
6. Put all ingredients except butter in a pot and mix lightly with a whipper.
7. Bring to a boil over medium-low heat, stirring.
8. At first, it is like water, but if you boil it for 3-5 minutes, it will thicken.
9. At this point, bubble bubbles appear in the curd little by little, and when you lift the whipper, you can see that it is heavily lumped together.
10. Sieve the bowl and pour the finished curd.
11. The lemon zest in the curd can give off a bitter taste and the texture is not good, so filter it once.
12. Add butter to the filtered curd in several portions and mix well.
(Today, the amount is small, so I mixed it with a spatula, but when the amount of curd is large, it is better to emulsify it with a bar mixer)
13. If there are no butter grains left and it is mixed smoothly, it is complete.
14. Put 110g of the amount to be put in the cupcake in a piping bag and let the rest of the curd cool.
(Mascarpone Cream + Deco Cream)
1. Measure cream ingredients in a bowl at a time and whip at low speed to mix well.
2. Raise on medium-high speed and whip until it becomes 7-80% cream.
3. When mixing with a spatula, it should be soft and maintain its shape.
4. Add 200g of whipped cream to the remaining lemon curd and mix lightly with a spatula.
5. Put everything in a piping bag fitted with a tip 195. (Please put the cream at once so that no air gets in between the creams)
6. Pour the remaining cream into a piping bag fitted with tip No. 822.
(Cupcake assembly + decoration)
1. When the sheet is completely cooled, turn it over.
2. Make a hole in the center of the cupcake using the back of the shape tip (diameter 2.5cm).
3. Pan the stored lemon curd 10-12g each.
4. Piping lemon cream on cupcakes filled with curd.
5. Hold the piping bag vertically, and remove the tip about 1cm from the cake and pipe it to make a beautiful shape.
6. Piping the mascarpone cream.
7. Cut off the end of the remaining lemon and slice it as thin as possible.
8. Pick 10 pretty lemons and cut them out.
9. Rotate the lemon to shape it, and insert it into the cream as it is.
(The decoration is free, but if you don't have enough lemons, it's cute if you decorate only half of them)
10. Sprinkle the remaining lemon zest.
11. Finish by adding washed lemon thyme
하 레몬 데코까지 정말 예쁘게 하시네요! 💛 썸네일 아가까지 완벽합니다🐱💛
너구리님 감사합니다❣️저도 이 사진 너무 좋아해요🥺 제 핸드폰 배경화면이 되어버렷어요 ㅋㅋㅋㅋ 🐱
맛있겠다!
다람님 .. 이거 조온맛턍이에여....
레몬커드 기절 이거 대용량으로 만들어놓고 냉장고에 쟁겨놓고 먹어도되나요...식빵에 발라먹어도 기절인걸요?
맛있게 드셨다니 너무 기뻐요💛
레몬커드 냉장보관하시면 최대2주까지 드실 수 있어요 :)! (그치만 계란이 들어가고 여름철이라 1주일 내에 드시는걸 추천드려요)
딜 좋아하시면 커드 마지막 단계에 추가해서 블렌더로 살짝 갈아주셔도 진짜 맛있어요🥺🤍 몇일전에 레몬딜 타르트 영상을 촬영했는데 저도 마침 남은 커드를 식빵에 발라먹엇거든요 ㅋㅋㅋ 꿀조합!! 혹시 커드 또 만들어드시면 딜을 추가하는것도 추천드려요💛
컵케익 판매시 보관은 그냥 냉장보관 하시나요~? 아님 덮개로 덮어두시나요~?
식물성오일대신에 버터 20를 녹여서 사용해도 될까요?~^^레몬커드케잌중에 젤로 해보고싶은데요~
보관은 냉장인가용? 며칠까지두고 먹을수있을까여
크림 만들 때 마스카포네 말고 크림치즈로 대체해도 되나요??
머핀 틀 개수가 작은걸 써야하는데 계량을 똑같이해서 만들고 싶어요.... 제누와즈 반죽을 냉장한 뒤 18분... 그러니까, 구워지는 시간 약 20분 뒤에 사용해도 괜찮을까요...?ㅠㅠㅠ
I love your cat very much🍀🥀
옥수수전분 대신 감자전분 써도 될까요?
Hi where can I get this muffin mold? :)
Hiii! Any substitute for mascarpone cheese? :)) thanks a lot!
높은원형틀1호로 한번에 구워도 될까요??!
혹시 옥수수전분을 다른것으로 대체할수있을까요?
Cat approved cupcakes. Will make them for sure.🥰🥰
실온 보관 해놔도 되나용?
What’s the name of the muffin tin you use ? X I want to find one deep enough !
wondering the same thing!
Amo tús recetas pero no entiendo tú idioma. Te saludo desde Argentina
생크림은 무가당 가당 상관없나요??
맛있겠다...
유산지는 어디꺼 쓰신거여용?
저는 진짜 왕초보인데요ㅜ 레몬크림이랑 휘핑?크림 두가지 올렷는데 .. 왜 쳐질까요 크림이ㅜㅜ 녹는것처럼.., 뭐가 문제일까요ㅜㅜ
Wow...😍♥♥
장식하신 풀은 뭔지 궁금합니다
타임입니다 :)! 근처 대형마트나 마켓컬리같은 온라인 샵에서도 구매하실 수 있어요 🙂
Aww this😍🥰
아름다운🌷🌹⚘
혹시 마스카포네 대신 끼리 크림치즈로 대체해서 만들어도 괜찮을까용???
괜찮을것 같아요 하지만 크림치즈맛이 좀 나겠죠... 레몬이랑 크림치즈 조합 맛있어요!
Hola saludos de Morelos México a cuántos grados se cosen las yemas ?
전란으로 140 안하고 전란, 노른자 나눠서 하는 차이는 뭔가용???
안녕하세요 :) 제누와즈에서 노른자비율을 높여주면 더욱 부드럽고 진한 맛을 낼 수 있어요. 레시피에서 전분이 가벼운식감을 주지만, 약간 바스라진다는 느낌도 줄수 있는데요, 그부분을 보완하기위해 사용해주었어요. 버터대신 오일이 들어가 떨어질수있는 풍미도 조금 잡아주었으면 했구요☺️
상품으로 팔아도 될거같아요!!
감사합니다❣️오늘도 좋은하루 보내세요☺️
followed the recipe but mine have flat top instead of concave, any ideas why? T-T
what is the function of grated orange peel?
how many cream do i need?
cute ! 🐱
이 레시피로 케이크는 못만들까요?
아 저 레몬좋아하는거 어떻게 아시고 🍋🍋🍋 마스카포네가 없지만요 ㅎ... 다음에꼭 도전 해보겠습니당 ♡٩(❛ัᴗ❛ั ๑)
스텔라님 레몬 좋아하시는군요❣️헤헤 혹시 가벼운 크림 좋아하시면 생크림으로만 대체해서 만드셔도 돼요 :) ! 그치만 마스카포네가 들어간 부드러운 크림이 레몬커드의 신맛을 중화시켜주면서 참 잘어울는 것 같아요🥰 히히 나중에 시간되실때 꼭 만들어보세요❣️
Daram Table다람테이블 오호😍 너무좋아요! 한번 꼭 마스카포네 사서 만들어보고 싶어요... 군침 줄줄...... 이번에도 딱 제취항인 레시피감사합니다 🙈💜💜💜💜💜
Des sous titré en français s'il vous plaît
Kindly add English subtitles for better understanding... 😘
I am not good at English so it is difficult to update the English subtitles quickly😭 But I will update it as soon as possible. Thank you!
@@daram_table thank you so much
please put this in emglish if its possable ;-;
ماتدري البسه ان الله راضي عليها الا لما تسوين لها عيد ميلاد
Español porfavor
Looking around on UA-cam and I stumble on your video. This is my 1st time watching your video and i find it is really nice recipe, but unfortunately I don't understand Korean. Please please add english subtitle on every videos you add 🙏 so people like me from abroad can understand too & subscribe & follow your recipe.
السلام عليكم
Hiiiii😊🥰
ENGLISH SUBTITLES PLEASE😁
Someone from tiktok stole your recipe
2등이에요!!
1등 이닷