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Bento cake korean

Cooking recipes / Top Picks / Homemade cakes

4 servings
1 day

Wheat flour - 140 g, Eggs - 5 pcs., Sugar - 150 gr, Butter - 20 gr, Milk - 20 ml, Baking powder - 10 gr, Vanillin - to taste, Salt - to taste, Wheat flour - 120 gr, Cocoa powder - 60 gr, Eggs - 1 pc., Sugar - 140 gr, Kefir - 100 gr, Vegetable oil - 40 gr, Water - 60 ml, food soda - 1 tea liter, Salt - to taste, Cherry - 150 gr, Sugar - 60 gr, Corn starch - 2 tea liters, Water - 2 kgl, Strawberries - 75 gr, Sugar - 30 gr, Cornstarch - 1 tea, Water - 1 tea, Sugar - 60 g, Water - 15ml, Cream fat - 70gr, Butter - 15 gr, Peanuts - 50 gr, Salt - to taste, Condensed milk - 50 gr, Water - 50 ml, Cream cheese - 500 gr, Cream fat - 150 gr, Dark chocolate - 30 gr, Powdered sugar - 70 gr, Cream cheese - 600 gr, Cream fat - 200 gr, Powdered sugar - 100 gr

How to make a Korean bento cake? Start cooking by baking biscuits, vanilla and chocolate. Prepare the products. I first baked vanilla. For the sponge to be bulkier, all ingredients must be at room temperature, so get the eggs out beforehand. The butter and milk will heat up and can be removed before cooking. I make 4 cakes - two vanillas with cherries and strawberries, chocolate with cherries and Snickers.

Drive the eggs into a deep bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Pour in the vanillin and salt, which will balance and enhance the taste. Start whisking the eggs at slow mixer speeds. In portions, pour in the sugar, whisking the mass well after each addition. Whisk the eggs with the sugar until fluffy, light.

Pour the milk into the butter and warm well in the microwave, almost to a boil. The oil should melt completely. Sift the flour and baking powder into the beaten eggs. With this, you will not only remove the possible garbage, but also saturate the flour with oxygen, which will make the pie more airy. In neat moves from bottom to top, stir in the flour. Then pour in the milk and butter. Stir until completely uniform. The dough will turn out to be fluid, it is necessary.

A baking sheet (I have 30 * 40cm, but a slightly smaller size will work better) is covered with parchment. Pour the dough over it, spread it evenly. Bake the biscuit in the oven, preheated to 180 ° C for 15-20 minutes. The exact time will depend on the features of your oven and the size of the biscuit. He must brown and rise.

Remove the finished biscuit from the oven and remove from the tray. Cool it, remove the paper. Cut out the cakes in a suitable size shape. I chose a diameter of 12 cm, I got 4 pieces. Wrap the biscuits in cling film and put them in the refrigerator for 8 hours - so all moisture will be evenly distributed and the cake will crumble less. Leftover biscuits can be used for other desserts - cake potatoes, for example.

While you're baking light cake, make a chocolate one. Prepare the products for it. Kefir and egg should be warm, cocoa take natural, oil without smell. Boil water, it will need hot, temperatures about 80 ° C.

Pour soda into kefir, mix and set aside. A reaction will occur between them, carbon dioxide will be released, which will raise the biscuit when baking.

Sift the flour and cocoa into a bowl. It is also better to sift it, since cocoa is often collected in lumps. Add a pinch of salt, mix together the dry ingredients.

Beat the egg into a bowl, beat it with a mixer at high rpm, gradually adding sugar, until fluffy, light mass. Then pour oil and kefir into it, which will increase in volume and bite. Stir everything with a mixer. In the process, pour in hot water.

Pour the dry ingredients into the liquid part, gently mix until smooth. The chocolate dough is thicker. Spread it over a baking sheet lined with baking paper (I have 30 * 40cm again).

Bake the biscuit in the oven at t 180 ° C. Chocolate cake is baked for longer, from 30 to 40 minutes. Remove the finished biscuit, cool, remove the paper. Cut out the circles in the same way, wrap them in film and put them in the refrigerator.

Prepare the fillings. I'll be making cherry coffee, strawberry and peanut caramel. Prepare your confitur products. Berries are suitable for both fresh and frozen. It is not necessary to defrost them first. With cherry filling, I'll make two cakes, so there's more to it than strawberry.

Put the berries in the saute pan (I took the frozen ones), pour in the water, pour in the sugar and starch. Place the saucepan over a small heat and boil the contents until thickened. Stir the confitur while cooking, then pour into the piala and cool. If you prepare the filling in advance, then cover it with cling film & quot; in contact & quot; so that a film does not form on the confitur.

Cook strawberry confits in a similar way. When the berries soften during cooking, mash them with a pusher. Cool the finished confitur as well.

The third filling I chose caramel with nuts. Prepare the products for her. Take cream with a fat content of at least 33%. Heat them in the microwave almost until boiling. Pour sugar into a saucepan with a thick bottom, pour water into it. Shake the bucket to soak the sugar. Put it on a little heat. Cook the caramel until amber, you do not need to stir it with a spoon, shake only occasionally the sauté pan.

When this happens, turn off the heat and, with constant stirring, pour in the hot cream. The mass is badly clouded, be careful. Turn on the heating again, wait for the boiling. Put the butter in the caramel. Cook it for a few more minutes until thick. At the end, pour in a pinch of salt. Cool the finished caramel and stir with the peanuts.

Make the filling cream. Prepare the products for it. Chill the cream cheese and cream well before cooking. Melt the chocolate in short pulses in the microwave.

Put the cheese, cream and powder in a deep bowl. Beat them with a mixer at a low speed until smooth. Separate the fourth part from the cream, add melted chocolate to it, it will go to the cake & quot; Snickers & quot;. Transfer the creams to pastry bags.

Prepare the soak for the cakes. To do this, mix the condensed milk with water. Start picking cakes. They all come together in the same way. I will show on vanilla with cherries. Soak the lower bark with diluted condensed milk.

Deposit the cream on it along the edge, forming the side. Put the filling in the center. Apply the cream to the filling on top, flatten it, covering the confitur.

Put the bark on top, soak it too. Similarly, assemble a vanilla cake with strawberries and a chocolate cake with cherries. For & quot; Snickers & quot; use chocolate cream. Put the finished cakes in the refrigerator for 1-2 hours to stabilize.

Make an alignment cream. It is prepared in a similar way to filling cream - cold products are beaten with a mixer. Divide the cream into 4 parts and paint as desired in different colors. I left two parts white, one made pink, one turquoise.

Remove the cakes from the fridge. Apply the alignment cream to the sides and top. Use a spatula to line the cake on all sides. Paint the remains of the cream in other colors. Decorate the cakes on top - with strokes, flowers, inscriptions. The style of bento cakes implies carelessness, unevenness of decoration, this is their beauty.

Transfer the finished cakes to special lunch boxes, putting them on parchment. Attach a spoon and a candle to the cover of such a box. You can give)