關於 pound cake original recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

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I have been looking for a good vegan cookie recipe for so long. I'm obsessed with the soft and chewy cookies! 🍪
I made a small change from the original recipe because there were too much sugar for me. I LOVE this cookies and I finished all of them just in 2 days.🙈
Tho the cookies didn't turn out the same looking as I wish, but it's absolutely delicious. And this is a vegan recipe, so everyone can enjoy it!

✒Recipe
00:00 Intro
00:26 Flour 185g
00:29 Sugar 50g
00:30 Dark brown sugar 165g
00:32 Baking soda ½ teaspoon
00:34 Salt 1 teaspoon
00:36 Coconut oil 100g
00:45 Coconut milk 50g
00:47 Dark chocolate chip 230g

The original recipe link: https://tasty.co/recipe/vegan-chocolate-chip-cookies

＊Other recipe videos you may be interested＊
✅Strawberry Matcha Chocolate Cupcake Recipe：https://youtu.be/trc2Ch2-jjo
✅Amazing Matcha Brownies：https://youtu.be/kOoyGnY8U2U
✅Dreamy Gluten-free Serve Immediately Matcha Tiramisu：https://youtu.be/028EX5TA9wM
✅Matcha Green Tea Caramel Pudding Recipe：https://youtu.be/pRi8jLxveZk
✅BEST MATCHA CINNAMON ROLL RECIPE IN THE WORLD：https://youtu.be/sn6HLUBgtbk
✅How to make Rainbow hearts Chiffon Cake：https://youtu.be/QjfEq9nUjOc
✅Matcha Pound Cake with Matcha Crumble：https://youtu.be/0l4YVXg4OcM

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Is that Winnie the Pooh's honey jar? Nope! It's a big piece of bread baked with a hollow center and filled with pudding. On top of the pudding bread, we added caramel-flavored pound cake batter. Add an ample amount of fresh cream... and we're done! A giant pudding bread that looks like a cupcake! We had to try this one five times... but we finally got it right!
*Recipe*
1. Add yellow food coloring to approximately 210g of milk that has been heated to around 30°C.
2. Mix together 270g strong flour (bread flour), 30g weak flour (cake flour), 20g sugar, 4g salt (1 teaspoon), 3g dry yeast, and the milk from Step 1. Knead until mixture forms into a single clump. You can knead it with your hands.
3. Add 30g unsalted butter that has been allowed to warm to room temperature and knead the mixture well until it becomes smooth.
4. Form the mixture into a ball, place it into a bowl lightly coated with vegetable oil, and cover it with plastic wrap.
5. Place in a warm area (40°C) and allow yeast to work on fermentation for 40 minutes (Primary Fermentation).
6. When the dough has risen to about two times its original size, pour it out onto a flat surface and allow gas to escape.
7. Separate dough into two portions. One 200g and the other 350g.
8. Stretch the smooth dough so that the openings are on the inside and firmly pinch it shut.
9. Cover dough with a wet cloth and allow to rest for 12 minutes. (Bench Time)
10. Stretch out the dough and put 18g of marshmallows in one of the dough balls and 31g of marshmallows in the other. Firmly pinch shut.
11. Add the dough from Step 10 into a mold lightly greased with vegetable oil. Place the dough so that the cupcake lid piece has its seam on top and the base piece has its seam on the bottom.
12. Place in a warm area (40°C) and allow to ferment again for approximately 30 minutes (Secondary Fermentation).
13. Place an oven sheet and some form of flat weight on top to ensure the dough cooks level.
14. Pre-heat the oven to 190°C, turn it down to 160°C and cook for 10 minutes. Turn it down again to 150°C and cook for another 10 minutes. Bake slowly so as to not darkly color the dough due to heat.
15. When done baking, place the dough on top of a wire mesh to allow it to cool.

Now let's make the pound cake batter to go on top. You will only need 1/4 of the dough this recipe makes. You can use the rest to make something like Sweet Boule (Yamazaki Pan) by placing it on top of regular bread and baking for 7 minutes in an oven preheated to 200°C.

16. Add 76g of caramel sauce to 40g of butter that has been allowed to warm to room temperature and mix together. Caramel sauce can be homemade. For homemade caramel sauce, use 70g.
17. Add 30g of beaten egg and mix together.
18. Sift in 60g of strong flour (bread flour) and mix together.
19. Insert mixture into a piping bag.
20. Pipe the mixture from Step 19 onto the top of the cupcake.
21. Bake for 4 minutes in an oven preheated to 200°C.
22. Remove from oven and once again add mixture from Step 19 as you did before.
23. Bake for 2 more minutes and watch to see how the pound cake batter is drooping. Remove from oven and add more batter.
24. Bake for 6 more minutes to finish. Allow the finished product to cool.

25. Fill the lower portion of the cupcake mold bread with pudding. We were able to add 210g of pudding.
26. Add fresh cream to the piece from Step 24. We were able to add 215g of fresh cream.
27. Place the lid from Step 26 onto the base from Step 25.
28. Finished! We bought this mold a long time ago and now I've finally made a video using it. It was quite the long road. We failed so many times and none of those failures made a good video. It's pretty much all made from willpower.

くまのプーさんが「はーちみーつどーろぼー」と言ってきてもあわてずに「プリンパンです」と言いましょう。
中が空洞になるように焼いた大きなパンにいっぱいプリンを詰めたプリンパン作りました。大きなプリンパンの上にはカラメルソース味のパウンド生地。生クリームもいっぱいに入れて。やっとできた！でっかいカップケーキみたいなプリンパン。なんだかんだで、やり直すこと計５回・・・何とか形になりました！文字数制限のため日本語版はこちらで→ http://ameblo.jp/mosogourmet/entry-12253161062.html

This is a No music version of original "carrot ginger pound cake video" below.
https://youtu.be/LCO-_NLq9cU

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Ingredients:

For the carrot mixture:
200g whole pastry flour
50g oil
90g maple syrup
160g soy milk
60g carrot
10g goji berry
1 tbsp baking powder

For the ginger mixture:
200g whole pastry flour
50g oil
90g maple syrup
160g soy milk
15g ginger
4 pieces cardamom
1tbsp baking powder

Instructions:

1. blend soy milk, ginger and cardamom with blender.
2. blend soy milk, carrot and goji berry with blender.
3. add all the ingredients into each mixture.
4. pour the mixture alternately into the cake pan.
5. bake at 350F/180C for 35 minutes.

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Ingredients in this recipe are:

Now Foods, Organic Maple Syrup
http://iherb.com/Now-Foods-Real-Food-Organic-Maple-Syrup-Grade-A-Medium-Amber-32-fl-oz-946-ml/23366?rcode=yoy970

Eden Foods, Organic Unsweetened Soy milk
http://iherb.com/Eden-Foods-Organic-EdenSoy-Unsweetened-Soymilk-32-fl-oz-946-ml/10494?rcode=yoy970

Navitas Naturals, Organic Goji Berries
http://iherb.com/Navitas-Naturals-Organic-Goji-Berries-Sun-Dried-16-oz-454-g/8253?rcode=yoy970

Frontier Natural Products, Organic Whole Cardamom Pods
http://iherb.com/Frontier-Natural-Products-Organic-Whole-Cardamom-Pods-16-oz-453-g/30942?rcode=yoy970

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I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

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「材料」

人参の生地
　全粒薄力粉　200g
　オイル　50g
　メープルシロップ　90g
　豆乳　160g
　人参　60g
　クコの実　10g
　ベーキングパウダー　大さじ1

生姜の生地
　全粒薄力粉　200g
　オイル　50g
　メープルシロップ　90g
　豆乳　160g
　生姜　15g
　カルダモン　4粒
　ベーキングパウダー　大さじ1

「作り方」

＜１＞生姜、カルダモン、豆乳をブレンダーで撹拌する。
＜２＞人参、クコの実、豆乳をブレンダーで撹拌する。
＜３＞それぞれの生地に残りのすべての材料を入れて混ぜ合わせる。
＜４＞ケーキ型にそれぞれの生地を交互に流し入れ、180℃で35分焼いたら出来上がり。

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Equipments & etc:

Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA SEL35F14Z
Lens Filter : GENUS ECLIPSE 77mm ND Fader Filter
Mic：RODE video mic pro
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : DaVinci Resolve / Apple Final Cut Pro X

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