Hamilton Beach 63380 handleiding
Handleiding
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12
Recipes
Chocolate Velvet Layer Cake
2 cups (184 g) cake flour
1/2 cup (40 g) unsweetened baking cocoa
2 teaspoons (8 g) baking soda
1/4 teaspoon (1.5 g) salt
10 tablespoons (140 g) butter, room temperature
2 cups (384 g) light brown sugar, packed
2 eggs
1 teaspoon (5 mL) vanilla
3/4 cup (177 mL) sour cream
3/4 cup (177 mL) cold brewed coffee
Directions:
Preheat oven to 350°F (180°C). In a small bowl, stir together flour,
cocoa, baking soda, and salt. Set aside. Using Flat Beater and Bowl
Scraper, cream butter and sugar on setting 4. Add eggs, one at a
time, beating well after each addition. Add vanilla. Reduce speed
to setting 2. Add half of flour mixture, then all of sour cream. Add
remaining flour mixture; then slowly pour in coffee. Mix on setting 2
for about 30 seconds. Turn off Mixer and scrape sides and bottom of
Bowl. Turn Mixer on to setting 4 and mix until thoroughly blended.
Divide batter between 2 greased and wax paper-lined 9-inch (23-cm)
round cake pans. Bake 30 to 35 minutes or until tests done. Cool in
pan for 5 minutes; then remove from pans and cool on racks. Frost
with Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1/3 cup (76 g) butter, room temperature
2 1/2 cups (480 g) confectioners’ sugar
3/4 cup (60 g) unsweetened baking cocoa
1/4 cup (59 mL) milk
1 to 2 tablespoons (15 to 30 mL) cold brewed coffee
1 teaspoon (5 mL) vanilla
Directions:
Using Flat Beater and Bowl Scraper, beat butter on setting 4 until
smooth. Add confectioners’ sugar and cocoa alternately with milk
and continue beating until smooth. Add coffee and vanilla and beat
until smooth and blended.
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Productinformatie
| Merk | Hamilton Beach |
| Model | 63380 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 4539 MB |
