chef gangaram

kaaju katli baked cheese cake recipe

for base:

1.Digestive biscuits:200gm

2.cashewnuts powder:50gm

3.melt ghee:70gm

feeling for cheese cake

1.cashewnuts paste:200gm

2.Amul cream: 200gm

3.corn flour: 18gm

4.creame cheese: 360gm

5.cardmom powder: 1gm

6.milkmaid: 484gm

method

3 months ago | [YT] | 1

chef gangaram

Peanut butter brownie 4try (sponge wali)

1.Unsulted butter 2kg

2.Egg 40ps

3.Sugar 2.800gm

4.Peanut butter carnchi 1800gm

5.Vanilla extract 20gm

6.Maida 600gm

7.Sponge crumb 900gm

8.Coco powder 300gm

9.Dark chocolate 1.500gm


Peanut butter creame :400gm for toping line of brownie

#All-Bakery-Recipe-Chef-Vikash

3 months ago | [YT] | 1

chef gangaram

Lemon Blueberry cream frosting cake

7 months ago | [YT] | 2

chef gangaram

10 months ago | [YT] | 1

chef gangaram

Pistachio cup cake with cream cheese frosting

1. Pistachio : 300gm

2. Maida : 360gm

3.bakkng powder: 10gm

4.baking soda: 6gm

5.butter : 200gm

6.oil : 48 gm

7.Sugar : 300gm

8.large egg : 4 no

9.vanilla essance :10gm

10.sour cream : 360gm

11.milk : 120gm

12. Pistachio essance : 3gm

Temp : 180


Method : butter + oil+sugar ko ek saath acche se fet le whisker se soft hone tak jab tak sugar na acche se mix ho jaaye fir uske baad usme egg add kare then dry ingredients and last mein milk and pistachio paste .


Pistachio paste aap sabse pehle pista ko blanch karke garam paani mein the uske chilke nikalde or mixxi mein fet de or uska paste bana le then use cup cake ke mixture mein add karde

1 year ago | [YT] | 1

chef gangaram

Thandai shrikhand mousse

Hang curd : 500gm

Whipped cooking cream : 250gm

Sugar free : little bit 3 gm or according to taste

Thandai mix : 20gm

Rose water : 5 gm

Saffron colour : according to colour

1 year ago | [YT] | 1

chef gangaram

Mango summer pie


Base:

1.Digestive busicuits: 200gm

2.Melt butter: 80gm

3. Grain sugar: 24 gm


FOR MANGO FEELING

1.Fresh mango puree: 500gm

2.Milk maid : 400gm

3.large egg yolk : 6 no

4.Lemon zest :1 no

5. Orange zest: little bit

6. Vanilla essnace: 2 to 4 drops

1 year ago | [YT] | 2

chef gangaram

Millionaire chocolate cheese cake

Base: digestive biscuits ka rahega jaise hum cheese cake mein dete hai

1. Digestive biscuits: 200gm
2. Melt butter:80gm

Millionaire cheese cake

Recipe
Caramel topping

1.Milk maid: 396gm

2.unsalated butter : 113gm

3.brown sugar : 100gm

4.salt: 3gm

Vanilla essance: 4gm

Method :Sabse pehle aap ye caramel sauce banake alag se thanda karne rakhenge ye do batch mein use hogi pehla cheese cake ki mixing mein or doosra jab hum cake finish karenge.

Step second:

Millionaire cheese cake feeling:

1.grain sugar : 266gm

2.corn flour: 18gm

3.cream cheese : 904 gm

4.egg large : 4 no

5.sour cream : 170gm

6.room temp caramel topping: 150g.

7.vanilla essance: 4gm.

Last top finishing

Chocolate thick ganache

Isme aap normal jaise hum truffle banate hai wo recipe le lena or use thick rhkna set hua hona chaiye.


Method

Step 1st: sabse pehle aapne caramel topping bana leni hai or use set karne rhak dena hai thick hone ke liye




Second step :
digestive biscuits se iska base tayaar kar lenge jaise cheese cake ke liye karte hai.

3rd step : cheese cake ki feeling banaye
Grain sugar + corn flour ko ek saath mix karle acche se or use mixi bowl mein daal de then uske baad usme cream cheese dalke use pedal se smooth hone tat beat hone de fir slow gear mein one at a time egg daale egg ko pehle acche se mix karle fir jab sab egg dal de mixture smooth or fluffy ho jayega fir isme caramel topping add kare jo humne pehle banake rhaki thi or fir sour cream then use ring mein jisme digestive biscuits set kiye the usme ye mixture daalke bake karle

Temp:150 to 170

Jab ye bake ho jayega to uske baad use thand hone ke baad ise ring se remove karde or uske upper pehle ki humne caramel topping banai thi wo spread kare knife se fir uske upper truffle thick wala Jo hum normally banate hai tight or smooth hone chaiye truffle thoda rough look mein lagana truffle ek dum plan mat lagna or ise set karne rhak de fir jab ye set jo jaaye to iske slice kare or buffet mein garnish karke laga de

1 year ago | [YT] | 1

chef gangaram

Chocolate peanut 🥜 butter coffee entremet mousse cake
Chocolate peanut butter coffee entremet mousse cake




Base :
Sweet paste

Maida :750gm

Icing sugar:250gm

Butter : 500gm

Egg : 3 no

Custard powder : 25 gm

Milk powder 50gm

Method : sabse pehle aapne mousse cake ke liye ye sweet paste ka base maare jab aapka sweet paste tayaar ho jaaye to aap uska 1kg ke ring ke hisab se base ko patla bele or ring size ka cut karke or folk maarke usme use bake karde full done .

Jab aapka base bake ho jaaye fir use aap thanda hone ke baad use ring mein set kare poora whole todna nahi hai.

Method second:-

Fir aapne ganache banana hai or us base ke upper daal dena hai

ganache recipe

Cooking cream : 300

Dark chocolate : 500gm



Method 3rd :-


Melt peanut butter :250gm

Fir jab aapka ganache set ho jaaye fridge mein uske baad aapne peanut butter ko acche se melt karna hai or jab ye mel tho jaaye to aapne jo ganache set kiya tha first layer wala uske upper daal de or fir use bhi fridge mein set karde.


Method 3rd:

Jab aapka 1st and second method ho jaaye or accha e fridge mein set ho jaaye uske baad aapne top layer ke liye coffee mousse banana hai


Italian Coffee mousse for top layer:

1. Egg yolk: 90gm
2. Egg : 40gm

3.sugar :65
4.water : 45 gm

5.gelatin : 25gm

6.Dark chocolate :360gm

7.cooking cream :300gm

8.coffee powder : 10gm.


9. Mascarpone cheese : 200gm


Method: sabse pehle aapne liquid cooking cream or coffee powder ke liquid ko ek saath ek bowl mein fridge mein rhak de thodi der ke liye taaki cream coffee ka colour pakad le.

2nd method: Fir chocolate ko double boiler mein melt karna hai. Or jab wo melt ho jaye to use double boiler pe hi rhake or chocolate ka temp around 50'c hona chaiye means thodi garam thermameter se check karle.


3rd method :
Fir ek sauce pan mei. sugar or paani ki chasni banani hai ek taar ki or jab chasni mein ubal ajaye to use thoda thanda hone de itna ki wo na jada tight ho na jada patli itna garam 115c' itna temp hona chaiye .

4th method : egg or egg yolk ko machine bowl mein a high speed mein fete jaise hi chasni apne temp mein ajaye 115c' mein fir chasni ko dheere dheere egg wale mixture mein add kare or whisker machine ko slow chalaye.dir jab poori chasni daal de uske baad aapne whisker ko tez se chalana hai 3 to 5 min jab tak mixture thoda thanda na ho jaaye.

Fir aapne gelatin tayar karna hai melt karke rhake or use egg wale mixture mein daal de or mel drak chocolate ko bhi ek saath daal de or acch se sab ko ek saath mix kar de .


Fir aap jo humne liquid cooking cream or liquid coffee powder ek saath ek bowl mein rhka tha use aap mixi bole mein daalke ek saath machine mein whisker lagake fete or jada na fete warna cream tight ho jayegi baad mein isi mein aap mascarpone cheese miala de or jo egg wale mixture mein 2 se 3 baag mein thoda thoda milake use acche se mix karde or top layer mein daal de .

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1 year ago | [YT] | 1

chef gangaram

Salted caramel cashew nut fudge bite

1 .Butter : 450gm

2.brown sugar : 340gm

3.sugar : 340gm

4.vanilla essance: 10gm

5.coffee liquid : 10gm

6.egg : 6 no

7.egg yolk : 2 no

8.dark chocolate : 450gm

9.cocopowder : 170gm

10.flour : 170gm

Crush cashew nuts: 200gm

Baking temp : 180'c
Time 40 min



Caramel sauce :

Grain sugar : 200gm

Water : 30gm

Cooking cream : 125gm

Unsalted Butter : 45gm

Sea salt : 6gm

1 year ago | [YT] | 1