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  • Hey dudes.

  • I'm Hilah and today on Hilah Cooking, I'm going to show you how to make a tres leches

  • cake.

  • I've had multiple requests for this milky delight.

  • If you don't know what it is, tres leches means three milks and it's basically a sponge

  • cake that has been soaked in a multi-milk mixture.

  • So it's real rich.

  • It's real sweet.

  • It's pretty damn delicious and also it's kind of healthy because milk has calcium, right?

  • And calcium is good for your bones, right?

  • We will start out with making the sponge cake.

  • So I've got a quarter pound of butter here and I'm just going to beat this on a medium

  • speed until it's nice and fluffy and will take about one minute.

  • So go.

  • OK.

  • So when it starts to look kind of like mayonnaise I guess, that will be a good term for it.

  • That means it's properly creamed.

  • So I'm going to start adding in the sugar now and get this sort of creamed together.

  • You can kind of scrape the sides down sort of halfway through.

  • What we're trying to do is get the butter and sugar really, really well-incorporated.

  • That's going to help our cake be nice and fluffy.

  • So sugar is sort of like getting there and breaking up those fat globules.

  • Fat globules, right?

  • That's exactly what you want to think about when you're making dessert.

  • OK.

  • Just a little bit longer.

  • OK.

  • Now I've got my eggs here and we're going to add them in one at a time and make sure

  • that it's fully incorporated between each addition of each egg.

  • OK.

  • So once all that looks good, we're going to add the vanilla and then on a low speed, I've

  • got my dry ingredients here and this is just flour, baking powder and salt that I've whisked

  • together.

  • So we're just going to start adding this in a little bit at a time.

  • OK.

  • Awesome.

  • This looks beautiful except for the fact I've got a little of bit extra flour here that

  • didn't get incorporated.

  • This cake is really making me look bad all of a sudden.

  • OK, almost there.

  • OK.

  • Fabulous.

  • So it looks really nice and smooth, almost like a ribbon-like texture.

  • So we're ready to put it into our pan.

  • I probably should have already done this actually.

  • But I am going to grease some flour in my pan.

  • I will show you how to do that.

  • So I just use the butter wrapper from the stick of butter to sort of go around and grease

  • it up real nice.

  • If you want to use some spray oil or just like a couple of drops of vegetable oil or

  • something, that's fine.

  • So we do like that and then you put in like a tablespoon of flour.

  • Just sort of tap it around to get it all over your counter and to sort of get it spread

  • out there.

  • I usually do this over the sink so that I don't get flour everywhere but for you, I

  • will sacrifice having a clean counter.

  • Rock solid!

  • OK.

  • Now, we're ready to put our cake batter into the pan.

  • OK.

  • And we will spread it out and it's going to look like it's not very much batter but that's

  • kind of the beauty of sponge cake is so long as I didn't totally screw it up like an A-hole,

  • it's going to rise up and become beautiful.

  • Perfecto!

  • So I'm going to stick this in the oven and bake it for about 25 minutes.

  • OK.

  • OK.

  • Okey-dokey.

  • So our cake is cooked and I let it cool for about 30 minutes here and now I've got my

  • tres leches here.

  • One of them is half and half and then I've got some sweetened condensed milk here which

  • is basically milk and sugar that has been cooked together and turned into this super

  • thick liquid that's like shelf-stable for 100 million years.

  • So if you're one of those preppers, make sure you get some cans of sweetened condensed milk

  • for you.

  • That will be good for the baby.

  • OK.

  • Then we've also got some evaporated milk which is kind of like condensed milk in that it

  • has got some of the water taken out of it.

  • But it has not got any sugar in it.

  • So anyway, we've got two canned milks and one sort of fresh milk here.

  • We're just going to get these combined.

  • If you didn't have one of the milks, maybe you can use breast milk.

  • I don't know.

  • I never tried it.

  • I never had any breast milk to play with, but probably could work.

  • I imagine any three leches of your choice would be just fine.

  • OK.

  • So we've got that mixed up.

  • Because the condensed milk is so thick, you want to make sure that it's like not just

  • sitting on the bottom there.

  • Make sure that's whisked.

  • Cool.

  • Then I've got a couple little skewers.

  • I'm just going to poke a whole ton of holes in my cake.

  • The more holes, the better, and make sure you get all the way down until you can feel

  • the pan and if you're using a non-stick, coated metal pan, you definitely want to make sure

  • you use wooden skewers instead of metal ones, so that you don't like scratch your pan.

  • If you fancy yourself a drummer, you can make up a really bad beat with your stabbing sticks.

  • I just took a zumba class this morning so I'm feeling very musical today and you can

  • see my cake is uneven.

  • This one side is really high because my oven is old and kind of crappy and cooks unevenly

  • but we're going to cover this all with whipped cream tomorrow so it won't really matter.

  • OK.

  • So once you've got -- I don't know.

  • I can't count.

  • Once you've got between 50 and 100 holes in your cake, we're going to pour our milk mixture

  • over, pour over our leches.

  • Don't splash it everywhere.

  • See, it's just soaking right in, soaking up all that milky goodness.

  • Ta-da!

  • OK.

  • So this is just going to absorb.

  • We're just going to let this sit here for a few minutes until it's all soaked in and

  • then we're going to cover it with a little plastic.

  • Pop this baby in the fridge overnight and then tomorrow, we're going to come back and

  • cover it with some whipped cream.

  • So this cake takes a little bit of preparation and if you make it for someone, then that

  • means that you really love them because you spent over 24 hours thinking about their cake.

  • So I will just -- see, look at that.

  • It's almost already soaked in.

  • So I'm just going to go and stick this in the fridge and hasta mañana guys.

  • Good morning.

  • So it has been about 12 hours.

  • I had a good nap in the garage.

  • I don't know about you guys.

  • I don't know what you've all been up to.

  • Feeling fresh though and my cake is ready to frost.

  • So this is just whipped cream that I've whipped with a little bit of sugar.

  • You could add some vanilla too but I like the pure whiteness of it.

  • It looks really extra milky that way.

  • So I just do sugar and we're just going to throw some whipped cream on here.

  • So this is actually our -- this is our cuatro leche and now is your chance to make your

  • cake look nice and even if it's lopsided like mine is.

  • If you want to serve this with some fresh fruit, mangoes, strawberries, peaches, even

  • bananas, those all go very nicely and complementary with the tres leches cake.

  • I like to leave it a little rustic.

  • You can do a little smudgy, smeary, Jackson Pollock type thing here like -- I could write

  • my name in it.

  • Hilah.

  • There.

  • No one else can eat this cake now.

  • OK, just kidding.

  • I'm going to share.

  • All right.

  • Time to eat some cake.

  • OK.

  • Cut, cut the cake and I just want to sort of scoot the edges there, skinny spatula guy.

  • Oh, dude, look at that, milky goodness.

  • That's just the goodness of dairy right there.

  • So you can see how the cake is just really, really nice and moist.

  • It's wet.

  • Maybe you might call it soggy but there's not a bunch of liquid like left in the pan

  • so that's great.

  • That means I did a really good job.

  • See how she tastes.

  • Yeah, that sounded real sexual.

  • God damn it, I love tres leches cake.

  • Man!

  • You guys!

  • You guys, it's the best cake ever.

  • All right.

  • There you go.

  • There's how to make tres leches cake.

  • Throw some fruit on it, whatever.

  • Throw some cherries.

  • Cherries and milk.

  • Thank you so much for watching.

  • If you have any questions, please leave them below and I will get to them as soon as possible

  • and if you want a for sure, for sure answer, you can always leave a comment on my website

  • at HilahCooking.com and I will definitely always see those.

  • If it's a very important question, you can leave it there.

  • So thanks for watching.

  • Have a wonderful week.

  • I hope you try the tres leches cake and send me pictures.

  • OK, bye.

Hey dudes.

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