*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ 딸기 퓌레를 넣은 치즈케이크와 초콜릿 가나슈를 층층히 쌓아 딸기 초콜릿 치즈케이크를 만들었어요~ 딸기에 상큼한 맛과 초콜릿의 달콤하고 풍부한 맛이 잘 어울려 정말 맛있더라구요~~ 초코 스펀지 시트를 구워 2장을 넣어 밋밋할 수 있는 식감을 살려주고 안정감 있게 잡아주는 것 같아요~ 윗쪽에는 남은 가나슈를 흘렸 장식했더니 더 먹음직스럽게 보이네요~ 딸기는 아주 작은 딸기를 사서 통으로 둘러 올리니 올망졸망 정말 귀여운 것 같아요~ 색감도 예쁘고 단면이 층층히 되어 있어 색다른 느낌의 딸기 치즈케이크 인 것 같아요~ 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만 자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ 다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~ 아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^ th-cam.com/users/timedtext_video?ref=share&v=XbkeIYRr5Rs ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
Aesthetically pleasing, yet knowing the amount of gelatine dumped in all of your cakes, the results will Always look "pretty but Factice...!".. The Beauty of the realisation of a pastry, resides in words and sensations of Onctuosity and Creaminess ...AND Fragility, not firmness and rubbery, the cakes stable after cuts and plating, ...MUST collapse and give out to the strokes of the fork or spoon and deliver smoothness and tongue melting ..not chewiness...!!!!!! ..A whipped cream that's stands on its own, or might not hold if not emulsioned enough.. A chocolat de couverture that is at Just the right temperature to remain shinny and mirror like..etc .. Pastry is also kinda about.. risking to fail...! Just My POV.
Cooking tree 쿠킹트리 I love your channel. You are an artist! I also love your little creatures that sit near your mixing bowls. Your cooking is a process, art and soothing and serene, with beautiful and delicious baked goods. Thank you.
There's no dessert that you make and looks average quality. Everything looks absolutely beautiful. I see you in a famous luxury patisserie in Paris with all these beautiful desserts. 😍
Everyone, I have made this cake, and thus I feel this is my obligation to share my thoughts, opinions and experiences. Was it good? Yes. Tasty? Extremely. Everyone loved it. Not too sweet, the chocolate and strawberry flavours fit each other perfectly. Was it as easy to do as it seemed on the video? God, no. Me, too, just like all of you, became enchanted by this video. I have watched it for hours, days, weeks. I was determined to make this cake for my friend's birthday. The steps seemed very easy, and as I knew a thing or two already because I've had some experience with baking cakes, I was all good to go. I have planned everything very carefully, calculated how much time it would take for each step to make. This video was so easy, what could go wrong? Do not be fooled!! The problem is that it's all easy until something breaks down and you don't know why: for example, the eggs are being beaten double the time already, but there is still no foam; the strawberry mass that was supposed to be thick suddenly became all liquid with strange white lumps; you didn't pour correct amount of dough into the mold and now you don't have enough to fill up the rest of the cake; turns out taking the smaller cake out of the mold into the bigger mold is very difficult and you don't really know how to proceed with the task, and so on. A lot of last-minute problems that you don't know how to solve because this is your first try, you ain't no professional cook, no one around with enough experience to guide you, and no comments under the TH-cam recipe to guide you in case a problem arises (comments sections under recipes are like gold mines - people, who already encountered problems, sharing tips on how to avoid those makes you that much wiser). What did I do wrong? There is no way to encounter so many problems if you follow the recipe, right? Yes, and no. The thing is you can never follow a recipe step to step because there is 99% chance one of the ingredients won't be available in your area (I can't buy gelatin sheets here, so I've used powdered food gelatin, which is not as good for cakes than sheets - gelatin sheets are more transparent while the powdered pork gelatin changes the colour a little). The biggest problem that caused all errors on the way was that I wanted to make this cake bigger, in a mold of size 26 and 28cm radius/ 8cm height (the video uses molds 15 and 12cm radius). Naturally I knew already that I have to re-calculate all the ingredients, proportionally comparing the volumes of each mold and that was all cool but I have made very big mistakes here already: I have calculated the ingredients for molds of radius 24 and 26cm, but I have used 26 and 28cm just in case, thinking it will be easier to fill everything in - but I was a fool, of course I would run out of the dough. When I placed the smaller cake into the bigger mold I had almost no strawberry dough left to fill in the gap. I made a quick run to the shop to buy extra ingredients and make more of this dough but it was not enough. Changing the molds into size bigger was a very big mistake - turned out I would need at least a double of the strawberry dough I originally had to fill in the gap, and I did not foresee that at the moment when I decided I will use bigger molds than I used for my calculations. If you look closely at my photos you notice there is a 'step' at the bottom of the cake:) The next biggest problem was that I did not take into an account that having more ingredients and bigger molds means I have to beat the eggs, mix the dough, or refrigerate the cake for a much, much longer time (with eggs, the very first step in this recipe, you have to beat them for a long time, so in my case it would be good to divide the eggs and beat them partially. beating them all together in one go was just impossible and is probably the reason why the chocolate sponge cake did not cook thoroughly). Next mistake, when I noticed I'm running out of the strawberry dough I've tried to make some extra and mix with the old one, and this was bad - my dough curdled, which means it became very liquid and white lumps (fat) emerged, basically making the whole dough unusable - google this up to see what this exactly means and what can cause it (difference in temperatures of mixed products, difference of % of fat in mixed products, chemical reactions, and many more). Notice how in the video the temperature is measured - this is VERY IMPORTANT. Make sure the temperature is right or everything will curdle and you will lie down on the floor crying. Good example of curdling - it will happen when you add cold sour cream or yogurt into a warm soup - it will not mix well and you will end up with lumps. Continuing, I am not sure why but my strawberry cheesecake dough was not white-beige like on this video, it was in fact very pink as you can see in the photos, and this is something that happens when you add strawberries... Funny, right? I didn't expect the dough to be so pink, but it was. Having it whiter would probably make it look better but I am not sure you can make it whiter, you would have to omit strawberries, which is not the point here. The strong pink colour probably makes it look less natural as if you've added a food coloring, but no - the colour came from the strawberries alone. And don't worry, it was delicious! To finish off this lengthy comment I will give you my advice: don't change the amount of ingredients or the mold sizes and you will make this cake with ease - all mixing, putting in and out of molds is much easier when the molds are small - in my case it was more difficult than I've expected... because of the molds sizes. This video does not show any other item for size comparison and I didn't realize the molds are actually really tiny. You can see it when the strawberries are being placed, but otherwise, well, I did not realize it. If your molds are only slightly different than the ones used in recipe then you are good to go (but re-calculate the ingredients to make sure you will have enough of each mixture). If you decide you want a bigger cake, you have to be careful and make sure you mix everything in correct amounts and for extended amount of time, observing the cake very carefully and adjusting baking, mixing and refrigerating times. I suggest changing the mold size only for experienced bakers OR by having someone experienced to help you :) I thought it will be easy, but it was not. It really wasn't. Please bake this cake after you learn from my mistakes, from my blood, sweat, tears, and two days of screaming swear words (thankfully my native language has more than enough of those so I could get creative), all witnessed by 9 people because it was a birthday party with a sleepover and everyone watched me. We ate the cake on Sunday morning for breakfast, 11/10. link to photos: twitter.com/poki_art/status/1250833365365927938 tl;dr Follow the recipe down to every amount and every pan size and you will succeed
I tried to bake the sponge cake first and i failed so many times, you are right, it didn’t cook through, it flattened and mine looked realky ugly. But i did try another sponge cake recipe and it succeeded. I will try to make this cake for this weekend so wish me luck 😆🤞🏻 thank you for the feedback i will learn from every little details that you wrote down. Means a lot to me 🙂
@@catherinetedja84 I baked a few sponge cakes later, with a success. The key is to make sure all your mixtures are super fluffy when mixed alone and then later mixed up together; the final mixture poured into the mold for baking should look like the fluffiest, lightest omelette you've ever seen in your life :D
You can listen to this on full volume and it won’t hurt your ears, he makes sure to lower the harsher sounds and I love it so much. Thank you for these wonderful videos
I really appreciate that they always turn the volume down on the hand blender. A lot of other cooking asmr people don’t and I find it super grating to listen to on otherwise relaxing videos. Anyway, thank you Cooking Tree
Your cakes are always so pretty!!! Is there a specific way that you store them to make sure they still look pretty the next day?? What do you use to cover them with?
How come when I used your recipe, my chocolate layer was so thin and only enough for one layer. Did you double the recipe in order to make two chocolate layers?
Hello Cooking Tree! I was wondering if you could make some savoury dishes?, as I am going to get fat by constantly making cake. No one does their videos like you and I just cant watch anyone else XD ! Loving all the content!
@@karylmin2563 same! I just started trying to film some cooking videos on my channel and now I truly truly appreciate how much time and dedication it must take them to produce such consistent and beautiful cakes and videos. I'm mind blown every time I watch 😂
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
딸기 퓌레를 넣은 치즈케이크와 초콜릿 가나슈를 층층히 쌓아 딸기 초콜릿 치즈케이크를 만들었어요~
딸기에 상큼한 맛과 초콜릿의 달콤하고 풍부한 맛이 잘 어울려 정말 맛있더라구요~~
초코 스펀지 시트를 구워 2장을 넣어 밋밋할 수 있는 식감을 살려주고 안정감 있게 잡아주는 것 같아요~
윗쪽에는 남은 가나슈를 흘렸 장식했더니 더 먹음직스럽게 보이네요~
딸기는 아주 작은 딸기를 사서 통으로 둘러 올리니 올망졸망 정말 귀여운 것 같아요~
색감도 예쁘고 단면이 층층히 되어 있어 색다른 느낌의 딸기 치즈케이크 인 것 같아요~
시청해주셔서 감사합니다~♥
Thank you for watching~
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
th-cam.com/users/timedtext_video?ref=share&v=XbkeIYRr5Rs
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
한국땅 어디든 1일만 팝업스토어 여실 생각은 아예 없으신가요?ㅜㅜ
Aesthetically pleasing, yet knowing the amount of gelatine dumped in all of your cakes, the results will Always look "pretty but Factice...!"..
The Beauty of the realisation of a pastry, resides in words and sensations of Onctuosity and Creaminess ...AND Fragility, not firmness and rubbery, the cakes stable after cuts and plating, ...MUST collapse and give out to the strokes of the fork or spoon and deliver smoothness and tongue melting ..not chewiness...!!!!!!
..A whipped cream that's stands on its own, or might not hold if not emulsioned enough..
A chocolat de couverture that is at Just the right temperature to remain shinny and mirror like..etc ..
Pastry is also kinda about.. risking to fail...!
Just My POV.
너무 아름다워요
Cooking tree 쿠킹트리 I love your channel. You are an artist! I also love your little creatures that sit near your mixing bowls. Your cooking is a process, art and soothing and serene, with beautiful and delicious baked goods. Thank you.
요리는 정말잘만들지만 이왕 요리소리가 나면 좀더 크게해주시면 좋을것같네요!!!
There's no dessert that you make and looks average quality. Everything looks absolutely beautiful. I see you in a famous luxury patisserie in Paris with all these beautiful desserts. 😍
@Akantha R not at all
Everyone, I have made this cake, and thus I feel this is my obligation to share my thoughts, opinions and experiences.
Was it good? Yes. Tasty? Extremely. Everyone loved it. Not too sweet, the chocolate and strawberry flavours fit each other perfectly.
Was it as easy to do as it seemed on the video? God, no.
Me, too, just like all of you, became enchanted by this video. I have watched it for hours, days, weeks. I was determined to make this cake for my friend's birthday. The steps seemed very easy, and as I knew a thing or two already because I've had some experience with baking cakes, I was all good to go. I have planned everything very carefully, calculated how much time it would take for each step to make. This video was so easy, what could go wrong? Do not be fooled!! The problem is that it's all easy until something breaks down and you don't know why: for example, the eggs are being beaten double the time already, but there is still no foam; the strawberry mass that was supposed to be thick suddenly became all liquid with strange white lumps; you didn't pour correct amount of dough into the mold and now you don't have enough to fill up the rest of the cake; turns out taking the smaller cake out of the mold into the bigger mold is very difficult and you don't really know how to proceed with the task, and so on. A lot of last-minute problems that you don't know how to solve because this is your first try, you ain't no professional cook, no one around with enough experience to guide you, and no comments under the TH-cam recipe to guide you in case a problem arises (comments sections under recipes are like gold mines - people, who already encountered problems, sharing tips on how to avoid those makes you that much wiser).
What did I do wrong?
There is no way to encounter so many problems if you follow the recipe, right? Yes, and no. The thing is you can never follow a recipe step to step because there is 99% chance one of the ingredients won't be available in your area (I can't buy gelatin sheets here, so I've used powdered food gelatin, which is not as good for cakes than sheets - gelatin sheets are more transparent while the powdered pork gelatin changes the colour a little).
The biggest problem that caused all errors on the way was that I wanted to make this cake bigger, in a mold of size 26 and 28cm radius/ 8cm height (the video uses molds 15 and 12cm radius). Naturally I knew already that I have to re-calculate all the ingredients, proportionally comparing the volumes of each mold and that was all cool but I have made very big mistakes here already: I have calculated the ingredients for molds of radius 24 and 26cm, but I have used 26 and 28cm just in case, thinking it will be easier to fill everything in - but I was a fool, of course I would run out of the dough. When I placed the smaller cake into the bigger mold I had almost no strawberry dough left to fill in the gap. I made a quick run to the shop to buy extra ingredients and make more of this dough but it was not enough. Changing the molds into size bigger was a very big mistake - turned out I would need at least a double of the strawberry dough I originally had to fill in the gap, and I did not foresee that at the moment when I decided I will use bigger molds than I used for my calculations. If you look closely at my photos you notice there is a 'step' at the bottom of the cake:)
The next biggest problem was that I did not take into an account that having more ingredients and bigger molds means I have to beat the eggs, mix the dough, or refrigerate the cake for a much, much longer time (with eggs, the very first step in this recipe, you have to beat them for a long time, so in my case it would be good to divide the eggs and beat them partially. beating them all together in one go was just impossible and is probably the reason why the chocolate sponge cake did not cook thoroughly).
Next mistake, when I noticed I'm running out of the strawberry dough I've tried to make some extra and mix with the old one, and this was bad - my dough curdled, which means it became very liquid and white lumps (fat) emerged, basically making the whole dough unusable - google this up to see what this exactly means and what can cause it (difference in temperatures of mixed products, difference of % of fat in mixed products, chemical reactions, and many more). Notice how in the video the temperature is measured - this is VERY IMPORTANT. Make sure the temperature is right or everything will curdle and you will lie down on the floor crying. Good example of curdling - it will happen when you add cold sour cream or yogurt into a warm soup - it will not mix well and you will end up with lumps.
Continuing, I am not sure why but my strawberry cheesecake dough was not white-beige like on this video, it was in fact very pink as you can see in the photos, and this is something that happens when you add strawberries... Funny, right? I didn't expect the dough to be so pink, but it was. Having it whiter would probably make it look better but I am not sure you can make it whiter, you would have to omit strawberries, which is not the point here. The strong pink colour probably makes it look less natural as if you've added a food coloring, but no - the colour came from the strawberries alone. And don't worry, it was delicious!
To finish off this lengthy comment I will give you my advice: don't change the amount of ingredients or the mold sizes and you will make this cake with ease - all mixing, putting in and out of molds is much easier when the molds are small - in my case it was more difficult than I've expected... because of the molds sizes. This video does not show any other item for size comparison and I didn't realize the molds are actually really tiny. You can see it when the strawberries are being placed, but otherwise, well, I did not realize it. If your molds are only slightly different than the ones used in recipe then you are good to go (but re-calculate the ingredients to make sure you will have enough of each mixture). If you decide you want a bigger cake, you have to be careful and make sure you mix everything in correct amounts and for extended amount of time, observing the cake very carefully and adjusting baking, mixing and refrigerating times. I suggest changing the mold size only for experienced bakers OR by having someone experienced to help you :) I thought it will be easy, but it was not. It really wasn't.
Please bake this cake after you learn from my mistakes, from my blood, sweat, tears, and two days of screaming swear words (thankfully my native language has more than enough of those so I could get creative), all witnessed by 9 people because it was a birthday party with a sleepover and everyone watched me. We ate the cake on Sunday morning for breakfast, 11/10.
link to photos: twitter.com/poki_art/status/1250833365365927938
tl;dr Follow the recipe down to every amount and every pan size and you will succeed
Thank you for your feedback ! Your cake still looks delicious 👏
Thanks for your advice. I am thinking to make this cake.
I tried to bake the sponge cake first and i failed so many times, you are right, it didn’t cook through, it flattened and mine looked realky ugly. But i did try another sponge cake recipe and it succeeded. I will try to make this cake for this weekend so wish me luck 😆🤞🏻 thank you for the feedback i will learn from every little details that you wrote down. Means a lot to me 🙂
@@catherinetedja84 I baked a few sponge cakes later, with a success. The key is to make sure all your mixtures are super fluffy when mixed alone and then later mixed up together; the final mixture poured into the mold for baking should look like the fluffiest, lightest omelette you've ever seen in your life :D
@@poki-art5793 thank you for enlightening me , will make this cake soon. Hopefully it will turns out good. Yours still look pretty 😍
딸기🍓+초콜릿🍫+치즈케이크🧀🎂 미친 조합 아닙니까ㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠ❤️❤️ 너무 먹고 싶은데 똥손이라 망할 거 알아서 항상 영상만 주구장창 봅니다..😂 나만 그런 건 아닐 거야..^^
praying for the day that I will finally bake any of the recipes
You can listen to this on full volume and it won’t hurt your ears, he makes sure to lower the harsher sounds and I love it so much. Thank you for these wonderful videos
CerysCovers oh, lemme fix that
CerysCovers isn’t it a lady?
The architecture of your deserts is just-
*Chef's kiss*
What a beautiful cheesecake!!
진짜 구독할 맛이 나는 유튜버... 이 퀄리티에 영상 올라오는 텀도 이렇게 짧은거 실화냐구영ㅋㅋㅋㅋㅋ트리님 어디 갖혀서 케이크만 만드시는거 아니죠..?ㅋㅋㅋㅋ
I really appreciate that they always turn the volume down on the hand blender. A lot of other cooking asmr people don’t and I find it super grating to listen to on otherwise relaxing videos. Anyway, thank you Cooking Tree
The last part made me sad. Ive never been so broken hearted.. 🤣🤣🤣
haha did you mean the part they forked out of the middle of the cake?😂😂
Lol
Kinky
I love that you make a heart in your batter. It makes me smile everytime. Thank you 💕☺
9:23 이영상의 킬링 뽀인트!!!!너무 자연스럽고 이쁘다~더 먹고싶어졌어>_
Your cakes are always so pretty!!! Is there a specific way that you store them to make sure they still look pretty the next day?? What do you use to cover them with?
Nossa gente! Eu simplesmente sou apaixonado por este canal!!!! Amo!!!! #amazing
전 매일 자기전에 쿠킹트리 영상을 두세개정도 보다가 잠이 들어요.. 차분한 분위기와 소리가 저의 수면 asmr이랍니다... 창의적인 아이디어(디자인)?에 매번 감탄하는건 물론이고요 ㅠ 정말 대단하세요..! 성별도 모르고 얼굴도 모르고 아는게 없지만 사랑합니다 🥰
쿠킹트리님 작품을 매일 먹을 수 있다면 정말 행복하겠죠 ㅠ 근데 당뇨에 걸리기도 쉬울 것 같아요 ㅋㅋ 한입만 먹고 그만둘수가 없을테니까요 ㅠㅋㅋㅋ
벌써 쿠킹트리님 케이크 레시피로만 열번정도 만들었는데 다 맛있고 칭찬도 무지 받았어요♡ 드신분들 하나같이 하는말씀이 달지않고 원재료맛이 많이 살아있다고 좋아하셨어요♡
늘 좋은 레시피 감사드립니다.
맛있게 만들어 드셨다니 저도 감사하네요~~♡
Cooking tree videos are so clear-cut and cute...and so gentle and soft that most of the times these videos make me sleepy😅
I don't know why but I love watching this kind of videos because she has a delicate and beautiful way of making desserts. It simply gorgeous.
매일 봐도 안질리는 영상들😻 더 더 많이 올려주세요. 저에게 새로운 힐링이 되고 있답니당
حبيت انك ترجمتي عربي ❤️❤️
شغلك جميل ومن امتع الفيديوهات اللي شفتها بكل حب
متابعتك من السعوديه ❤️🇸🇦
정성 가득가득이셔요 ㅋㅋ 케이크가 보기에도 예쁘고~ 맛도 엄청날듯요!
This looks so good! I love strawberry and chocolate together! 🍓❤️🍫
색감이 역대급으로 이뻐요 와우
매번 감탄!!!
Шедевр! 😍 А вместо желатина можно использовать Агар-агар?
Нет
와 쥬르륵 딱 제스퇄이에욤 바닥에 떨어지지않고 저렇게 뙇!!
Your recipes are so amazing
A baking lover🥰🥰
I really like the way you make a cake..and the result very wonderful....LOVE It...
우왕...맛있어보여요!! 딸기치즈초코라니.......🥺
우와 딸기 초코 치즈 케이크 엄청 맛있어 보이네요 😍😍
Wow! One of the most great cooking channel of the world, very inspiring for me, best!
미쳤다ㅠㅠㅠ 너무이뻐요ㅠㅠㅠ
This is so satisfying to watch 😍
쿠킹트리님이해주신 케잌너무먹고싶어요ㅠ
가끔 동영상보며 따라해서 직접만들어봤었는데
매번실패했어요ㅎ지금은임신초기라서 입덧땜에 잘 못먹고있는데 케잌이 왜이렇게먹고싶은지..
What a beautiful piece of art! 😍😍😍
I love the captions! Please keep at it!
Great video! May i know the cake flour you used is the mixture of all-purpose flour with corn flour or all-purpose flour with baking powder?
Hi, what brand and type of blender that you use? Is it no sound? It’s so amazing!
Your videos looks as nice as your cooking! Can i ask which camera & lens you use to film? Thank you!
Amazing recipe! Easy and nice to cook, thanks very much!
喜欢做蛋糕的视频，看着就好吃👍😊
Esse é um dos meus canais preferidos do mundo inteiro 😍💕
Natural Voices are much serenic than muzik 😊 beautiful ...Masha Allah
I love you so much, you make me happy when i saw your videos 💗
Mmmmmm looks delicious friend!! I soo wish I could try all ur yummy treats u make.
I like all. Your chocolate desserts!!!😋🥳🌟Happy New Year!!!!
나를 위로해주는 케이크 😊😋
Just one question how much water do you put with the gelatin ?
and is it agar-agar or gelatin ?
Thank you for the response
Very nice 👌
Hi! How much gelatin powder and how much water should i use for the ganache? Gelatin sheets are hard to find here. Thanks!
Obra de Arte comestible 😍😍😍😍😍🤤🤤🤤🤤🤤
Marvelous dessert! Once again a great creation!
Lots of hearts from a small baking & cooking youtube channel!
I love your cooking it is very beautiful and the tools you use are very nice🥰😍
yes! I like how everything is so clean and pretty, seems like a lot of thought was put into what equipment to use and stuff
와...비주얼 대박 너무이뻐요
Tomorrow Is my sisters birthday.
And.....
This recipe came just in time. 😂
how was i because i dont know if the chocolate and strawberry would go together
@@mayb6678 it's actually good 😊
Cream cheese getting whipped never fails to give me the best sound in all of cooking trees videos.
역시 겨울엔 딸기쥐~~~
저도 딸기 디저트 영상 올려야 겠네요 ㅎㅎ
이건 오븐쓴거죠??
캬아~~ 맛있겠다!!! 저같은 💩손은 똑같은 방법으로 만들어도....💩맛 난답니다! 단맛은 나겠네여..
Look very delicious 🤤 😋
Me encantan mucho tus recetas, me ayuda mucho que algunas esten subtituladas en español ojala y todas lo fueran . Exito 💖
Superb.. tasty cheese cake 😋👍
우와 너무 귀엽다 !!
wow so cute !!
Beautiful, i love your channel ❤❤
Merci de France super recette 🤗🤗🤗🤗🤗👍
I love your little bunny n ur xtra ordinary amazing desert
Do you have a pastry shop? I’d love to visit it one day
쿠킹트리님 영상잘보고있습니다
그리고 궁금한점있는데요
케이크만들고 바로바로 다먹어서 처리하시나요??
How come when I used your recipe, my chocolate layer was so thin and only enough for one layer. Did you double the recipe in order to make two chocolate layers?
My beautiful baby girl Chiquita loves to watch these 😍😍😍😍😍😍
Rayood i hate u 😂
@@kriss492 😘😘😘😘😘😘
Se ve delicioso 😄👏👏
쿠킹트리님 저렇게 스펀지 만드시고 위에 솟은 부분 자르시잖아요 그 부분은 어떻게 하시나요?
시트랑 생크림을 샌드한거겠거니 했는데 치즈케이크네요..? 굳이 색소로 색을 진하게 안낸 연한 핑크색이라 너무 이쁜것같아요
It looks Delicious:)
What a temptation 👌🍓😋
와 제가 제일 좋아하는 조합니데요 맛있겠다ㅜㅜ
What a tasty cake😊
저 또 이 케이크 만들고 싶어요. 근데 딸기 퓌레 어떻데 만들어요? 그양 딸기 만 써요? 아니면 설탕 또 들어가요? 55% 다크 커버취 초콜릿 쓰면 괜찮아요?
도대체 이런 맛있는영상에 싫어요다는 사람들은 뭘까 이해가안가
Can we replace butter with oil !??
분명히 똑같이 했는데 제껀 ㅜㅜㅜㅜㅜㅜㅠ
Nice work !
Wow so pretty 😍
😍💙💙💙💙💙💙💙💙💙 no words,simply amazing!
i love your channel 🥺💕 hi from brazil
Thank you~😊
발렌타인 초콜릿 영상도 올려주세요~❤️
Nice!
Как это вкусно, должно быть❤️
Успокаивают такие видео
How to make strawberry puree? Thanks!
So beautiful
Hello Cooking Tree! I was wondering if you could make some savoury dishes?, as I am going to get fat by constantly making cake. No one does their videos like you and I just cant watch anyone else XD ! Loving all the content!
Can u/ anybody answer me. Whipped cream whipped 50% means just between soft-firm peak, right? Tqia 😊
whipped the whipping cream a little bit thin about wipped up 50% with the hand mixer~^^
Cooking tree 쿠킹트리 tqvm yeah
Wow you CAN MAKE PERFECT CAKES
right?!! theyre 10/10 the most perfect dessert i've ever seen
@@cherryday7528 it seems unreal but isn't. Im so mad! 😂
@@karylmin2563 same! I just started trying to film some cooking videos on my channel and now I truly truly appreciate how much time and dedication it must take them to produce such consistent and beautiful cakes and videos. I'm mind blown every time I watch 😂
I don't like the strawberries with chocolate, but that cheesecake is the exception. God, I love you. ;-;
쿠킹트리님이 치즈케이크만들때 사용하시는 크림치즈가 뭔지 궁금해요. 집에있는 크림치즈로 만들었더니 너무 되직해서 케이크가 예쁘게나오지않네요ㅜㅜ
필라델피아 크림치즈 사용하고 있어요~
안녕하세요, 쿠킹트리님! 궁금한 게 있어 댓글 남깁니다. 반죽에 녹인 판젤라틴을 넣고 섞으면 쌀알 크기? 정도로 뭉치는 게 생기더라고요ㅠㅠ이건 어떻게 해야할까요ㅠ반죽 온도가 너무 차가워서 그런 걸까요..먹을 때 젤라틴이 씹히기도 해서 어떻게 해야할지ㅠㅠ
반죽의 온도가 너무 차가우면 젤라틴을 넣고 섞을 때 뭉칠 수 있답니다~
크림치즈, 요거트 등 사용하는 재료를 차갑지 않게 실온에 두었다가 사용하시면 좋을 것 같아요~
젤라틴을 넣고는 최대한 빠르게 뭉치지 않도록 섞어주세요~
So yummy 😋😋😋
이거 진짜 먹고싶다....!!
So nice 👍😍
Olá, tudo bem? Essa 60g Hot whipping cream, refere-se a creme de leite? Amo te seguir e aprender com você ♥
Looks Yummy 😋 🤤