LA PASTALERIA ES MI PASIÓN
Pastry is a world of creativity, invention and experiment, we can all have the ability to make a cake if we follow the recipe to the letter but the most important thing is to learn the techniques that some can explain, many pastry chefs say that one should never reveal the secrets. I think that everything in life should be reciprocal if we want to learn to live together, just as in life there will always be people with impressive talents that take advantage of them and are dedicated to practice or work with him, so not everyone has the time to learn other talents in this case I invite you to do it, it is not every day but once a week is good to prepare special desserts to share with family, husbands, wife, friends, girlfriends and neighbors.
Hoy les mostraré como realizar una pastel de vainilla marmoleada con chocolate de bolitas de cacao. Fue realizado para el cumpleaños de la hija de una vecina, ella me pidió que la quería marmoleada y yo sugerí que comprara bolitas de cacao porque son mas económicas y su sabor es más intenso, le indique los ingrediente que tenía que comprar para la preparación, y hoy quiero compartir el proceso paso a paso y técnicas de cómo realizar este rico pastel pero estén atento a las notas es importante, porque explico cómo se debe mesclar, en que tiempo agregar otros ingrediente y de qué manera y porque, son datos importante que les permitirá obtener una deliciosa, esponjosa y presentación adecuada del pastel
Today I will show you how to make a marbled vanilla cake with chocolate cocoa beads. It was made for the birthday of the daughter of a neighbor, she asked me that she wanted it marbled and I suggested buying cocoa balls because they are cheaper and their flavor is more intense, I indicated the ingredients that had to buy for the preparation, and today I want to share the step by step process and techniques of how to make this rich cake but be attentive to the notes is important, because I explain how to mix, at what time to add other ingredients and how and why, are important data that will allow you to get a delicious, fluffy and proper presentation of the cake.
TORTA MARMOLIADA VAINILLA CON CHOCOLATE
El bizcocho se elaboro con los siguientes ingredientes para dos kilo de torta.
The cake was made with the following ingredients for two kilos of cake..
Ingredientes
500g de mantequilla
600g o 3 taza de azúcar
600g o 4 taza de harina de trigo leudante
5 huevos
1 cucharadita de polvo de hornear
1 cucharada de vainilla
530ml de leche liquida
3 bolitas de cacao puro
Ingredients
500g butter
600g or 3 cup sugar
600g or 4 cup leavening wheat flour
5 eggs
1 teaspoon baking powder
1 tablespoon vanilla
530ml liquid milk
3 small balls of pure cocoa
1- Take the eggs and separate the whites from the yolks, then in another container sift the wheat flour with a fine sifter, add the tablespoon of baking powder and stir.
2- In a deep container with a capacity of 5L of water, add 500g of butter and 600g of sugar, which is the right amount to have the right sweetness, remembering that the bitterness of the chocolate must be balanced. It is mixed with a mixer moving it in circular form rotating the package; until obtaining a spongy, homogeneous and firm mass.
3- Add the yolks one at a time after integrating with the mixture, it is important not to add all the yolks together as this would cause the mixture to lose its firmness.
4- Se agrega la cucharada de vainilla y se bate hasta mesclar luego con una paleta integra la harina de trigo, agregándola en 4 parte y 120ml de leche líquida con cada una; usar técnica de forma envolvente realizar giros con la paleta inclinada esto permitirá mantener la firmeza de la masa y homogénea, no mesclar con rapidez o circular porque aguaría la mezcla y crearía muchos grumos.
4- Add the spoonful of vanilla and beat until mixing, then with a paddle integrate the wheat flour, adding it in 4 parts and 120ml of liquid milk with each one; use a wrapping technique, making turns with the inclined paddle to keep the dough firm and homogeneous, do not mix quickly or in circles because it would water the mixture and create many lumps.
5- In a bowl or container, beat the egg whites with the mixer in a circular form with the inclined bowl until they are firm and stiff. Add it to the cake mixture and beat it gently with a paddle. This technique will make the cake fluffier.
6- Separa dos tasa de mezcla en un bol pequeño y agrega el cacao en polvo con 50ml de leche líquida, Luego de haber engrasado la tortera de 2 kilos y colocado harina para evitar que se pegue la torta, agrega la mezcla de vainilla seguido la de chocolate de manera salteada, con un tenedor remueve el chocolate hacia el fono en forma de C así lograr un marmoleado visible evitando que se una toda.
6- Separate two cups of mixture in a small bowl and add the cocoa powder with 50 ml of liquid milk. After greasing the 2 kg cake pan and adding flour to prevent the cake from sticking, add the vanilla mixture followed by the chocolate mixture in a sautéed manner, with a fork stir the chocolate towards the phono in a C shape to achieve a visible marbling and prevent it from sticking together.
7 hornear por 1,30 minuto a 250g para evitar que se queme pero mantener la vigilada después d los 30 minuto debe empezar a subir y como no todos los horno son iguales hay que estar atento, si el horno es eléctrico coloque una de las bandeja arriba y una abajo para evitar que le pegue calor directo; así no se tostara. Luego de cocinarse dejar reposar hasta que enfrié por lo mínimo 2 horas antes de decorar.
7 Bake for 1.30 minutes at 250g to avoid burning but keep an eye on it, after 30 minutes it should start to rise and as not all ovens are the same you have to be careful, if the oven is electric place one of the trays above and one below to avoid direct heat, so it does not get toasted. After baking let it rest until it cools for at least 2 hours before decorating.
Un abrazo digital a toda la familia que integra HIVE, espero que les haya gustado mi creación y deseo que lo puedan realizar, estamos a la orden por si tienen alguna, En el siguiente post le estaré demostrando como elaborar un merengue italiano para decorar esta torta marmoliada.
A digital hug to all the family that integrates HIVE, I hope you liked my creation and I hope you can make it, we are at your disposal if you have any questions. In the next post I will be showing you how to make an Italian meringue to decorate this marbled cake.
“Secreto de la pastelería Amor, Cariño, compromiso, esfuerzo y humildad,”
"Secret of the bakery Love, Affection, Commitment, Effort and Humility".