00:43.3
Puting-puti siya, very light.
00:45.2
Ito namang Devil's Food, very dark.
00:48.4
Totally kabaliktara, napaka-dense, napaka-moist.
00:52.3
And dark yung kulay, dark na dark chocolate din yung lasa.
00:56.3
Kaya daw tinawag na.
00:57.7
Devil's Food Cake.
00:59.6
But enough of the introduction.
01:01.7
Gawin na natin yan today.
01:18.6
But as usual, this is very easy to prepare.
01:22.8
Sisimulan ko muna by preparing the icing.
01:27.1
So meron ako ditong ganache.
01:28.7
Ganache is just cream and dark chocolate na tinunaw ko kanina over low-medium flame.
01:37.5
And pinalamig ko na ngayon.
01:39.1
So it has to be cooled down, room temperature.
01:42.2
Bawal na mainit, bawal na maligam-gam kasi malulusaw niyan yung ating butter.
01:48.5
And then I have here butter.
01:50.4
This is salted butter, cocoa powder, and powdered sugar.
01:55.0
Pagsasamahin ko muna.
01:57.1
Ito yung ating butter.
01:58.3
The butter is at room temperature, see.
02:02.1
Hindi malamig, hindi din lusa.
02:05.5
So let's put the butter here.
02:06.9
This is a chocolate buttercream pero mas rich.
02:16.0
And may powdered sugar.
02:19.1
And this is not too sweet.
02:20.8
Kung nakukulangan ka sa tamis, feel free to add more powdered sugar
02:25.1
or you can even use.
02:29.1
Today, I'm using dark.
02:30.7
It's Belgian chocolate.
02:32.6
I'm going to mix it at low speed para hindi tumalsik yung powdered sugar.
02:40.8
And you just increase the speed.
02:44.9
Sa baking kasi kailangan ng maraming pasensya
02:48.2
dahil pagka nagkamali ka ng konti, wala nang balikan.
02:52.4
Hindi ka tulad sa cooking, sa mga putahe.
02:55.7
Pwedeng-pwedeng mong remedyohan.
02:56.9
Dito, minsan pwedeng remedyohan pero paminsan-minsan lang.
03:03.3
Okay, so you see.
03:05.3
Pagka-mix ng ganyan, wala nang chance na magtalsikan yung powdered sugar.
03:12.5
Pwede mo nang haluin over medium speed.
03:21.0
And next, ilagay na natin yung melted chocolate and cream or the ganache.
03:26.1
But before that, let's mix it.
03:26.8
Before that, let's scrape the sides and the bottom of the mixing bowl.
03:32.0
And this one, medyo alug-alugin mo lang ng ganyan.
03:36.1
Para lang pang-tay yung pagkakahalo natin.
03:45.2
I'm going to put the ganache.
03:55.1
And then, we mix it again.
03:56.4
Again, over medium speed.
04:07.3
Okay, once it's smooth like this.
04:12.8
Turn off the mixer.
04:15.1
And of course, one step na hindi mo pwedeng ma-miss is...
04:32.0
So marami na ako naiturong chocolate cake recipe sa inyo.
04:37.2
But this icing, first time kong itinuro.
04:41.0
Kung meron ka ng chocolate cake recipe.
04:46.2
Kung meron ka ng chocolate cake recipe ko, nakahiyang.
04:50.4
Aba, pwede mong gamitin itong icing na ito.
04:53.9
Now, what I'm going to do.
04:55.0
I'm just going to set it aside here and then I'm going to prepare the cake.
04:59.8
It's also important to let your icing rest.
05:04.1
Hindi kailangan yan na agad-agad mong gagawin.
05:08.4
Pwedeng iwan mo lang yan dyan.
05:10.4
Actually, mas nagde-develop yung kanyang flavor and the texture also improves as you just leave it there, as you rest it.
05:20.1
Basta huwag lang mainit masyado yung room.
05:24.1
Basta huwag lang mainit masyado yung room.
05:24.8
Hindi mainit, hindi din sobrang lamit.
05:27.3
So next, let's prepare the cupcakes.
05:30.5
So one recipe nitong cupcake na ito will produce 24 pieces ng ganitong kalalaki.
05:38.5
So this is just the typical 3 oz na cupcake.
05:43.0
So lagyan mo ng cupcake paper yung cupcake pans, 24 holes and then just leave it there.
05:51.1
And very important.
05:52.5
You have to have your own cupcake pans.
05:53.6
You have to have your own cupcake pans.
05:54.6
Your oven pre-heated at 325 degrees Fahrenheit.
06:00.8
So 325 degrees Fahrenheit oven.
06:04.7
Bukas na po, piniprehit ko na po yung oven bago ako magsimulang maghalo ng mga ingredients.
06:11.4
So I have here all-purpose flour.
06:13.8
I'm going to combine in a bowl.
06:17.3
This is cocoa powder.
06:21.3
All my dry ingredients.
06:29.5
And iodized salt.
06:34.0
So the first step.
06:36.0
You mix all the dry ingredients together.
06:44.0
And then we sift it twice.
06:52.9
We call this technique.
06:54.0
One stage because everything goes into one bowl.
07:04.8
It's very essential to sift your dry ingredients.
07:08.8
First, to bind all the ingredients together.
07:12.7
Second, to remove impurities.
07:17.8
And lastly, to aerate.
07:21.9
Para maganda yung volume.
07:23.9
Ang volume ng baked products mo.
07:27.8
So kulang ang isang beses.
07:29.7
Kaya talagang at least twice mo yan isi-sift.
07:55.8
And next, in another bowl, dito din, i-recycle mo lang itong bowl na ito.
08:03.7
You combine all your wet ingredients.
08:06.8
For this recipe, I consider brown sugar as wet ingredient.
08:14.0
You can also use white sugar.
08:16.0
Ano ba sinabi ko? Brown or white kanina?
08:18.6
Diyos ko, nalito na ako.
08:21.5
So, but you can also use cocoa powder.
08:23.8
Coconut sugar or muscovado sugar or any sugar alternative as long as it is 1 is to 1.
08:32.1
Ibig sabihin, kung may kasama kang diabetic and gusto mong gumamit ng sugar alternative,
08:39.2
ang hanapin mo dun sa baking supply store is,
08:42.6
yung ang kanyang conversion is 1 is to 1.
08:47.1
So kung 2 cups ito, 2 cups din na sugar alternative yung ilalagay kasi you don't want
08:53.4
the cake or the cupcake to turn dry.
09:05.0
And I'm also putting here oil.
09:07.1
I'm using soya oil or you can also use corn oil or canola oil.
09:13.1
Any type na hindi natutulog kasi pagka natutulog yung mantika,
09:18.2
pag ni-ref mo yung cake mo or your cupcake mo, magiging matigas siya.
09:22.7
And this is the oil.
09:23.4
This is white vinegar.
09:25.1
The white vinegar is just a stabilizer and tenderizer for the cake.
09:35.5
Mapapansin mo mas magiging moist.
09:39.6
And then I combine the two mixtures together.
10:00.2
And then to remove unnecessary lumps, I'm going to strain the mixture.
10:09.4
Para siguradong smooth na smooth and walang lumps yung ating chocolate cake batter.
10:23.4
You can use wire whisk pero kung medyo beginner ka at medyo excited, there's a danger of overmixing.
10:37.8
Pag kasi naoovermix ang cake, napapansin mo nagiging rubbery.
10:41.8
Rubbery is pag kinakain mo na yung chocolate cake and ginanon mo yung tinidor,
10:47.6
mapapansin mo na lumalaban yung chocolate cake doon sa tinidor.
10:52.3
So when I eat this, it's just like this.
10:53.3
When I eat cake, nasasabi ko kung ay medyo may pinagdadaanan yung baker today, ay medyo na overmix to.
11:08.4
And of course, you have to scrape also the ilalim.
11:18.0
And then just give it a nice mix.
11:26.9
Now, ilalagay na natin yan sa ating cupcake pans and I'm just going to use a 3 oz ice cream scooper
11:37.9
para lang pantay-pantay yung ating cupcakes and there's a technique para wala masyadong tumulong batter.
11:48.7
So you get your ice cream scooper.
11:51.7
And then you use it.
11:52.7
And then you use your finger.
11:57.2
Huwag niyo na akong i-bash na hindi ako naka-gloves kasi mas magiging makalat po yan pag nag-suod ako ng gloves.
12:05.4
Ibe-bake po ito ng 25 minutes.
12:08.3
So kung may magsasabing mahaba yung kukuko, may nakitang dumi sa kamay ko, mamamatay po yan sa loob ng oven kung may bakteriya.
12:20.4
Ba't kung gusto mong mag-gloves sa bahay?
12:22.4
Gusto mong mag-face mask while cooking it?
12:35.4
Diba, alam mo naman mag-face mask ako habang nag-tututorial ako.
12:40.4
Patalsit daw kasi yung laway ko dito.
12:43.4
Hindi niyo makikita ganda ako habang nag-tututorial.
12:55.4
Kasi kailangan talaga sobrang linis ng iyong workplace when you are baking.
13:06.4
Yan ang number one na tinuro sa akin.
13:08.4
My first teacher in baking.
13:11.4
Si Chef Joey Prats.
13:13.4
Hello Chef Joey and hello Frank.
13:16.4
Yan ang pinakamaganda niyang tinuro sa akin.
13:20.4
Kung the workstation has to be extremely clean.
13:29.4
Kasi daw, hindi nakikita ang skills ng isang chef sa kanyang bilis or sa kanyang sarap ng niluluto
13:40.4
but makikita siya kung ganung kalinis and organized yung kanyang ginagawa.
13:47.4
Kaya binibilang ko yung tumutulong batter.
13:51.4
Kailangan wala masyadong.
13:55.4
And of course, one hand has to remain clean.
14:01.4
Para yan yung ipang bubuhat mo and ipang pupunas mo kung mayroon mang tumulo.
14:09.4
So pupunuan ko itong isa and then ibibake na natin yan sa ating preheated oven.
14:30.4
Okay, isa lang na natin.
14:32.4
Pinreheat ko na yung aking oven.
14:35.4
Mabilis lang po ito, mga 25 minutes.
14:39.4
You don't want to overbake it kasi gusto mong fudgy siya.
14:43.4
Moist, fudgy and dense.
14:50.4
Nasaan bang aking timer?
14:51.4
Where's the timer?
14:55.4
Alright, it's been 25 minutes and let's check it.
15:01.4
Teka nga, mukhang hindi kakayanin nito.
15:04.4
Ito na lang, wet towel.
15:06.4
Masyadong makapal yung susyal na ano natin.
15:13.4
First, pindutin mo muna.
15:16.4
So it's almost firm.
15:17.4
Hindi ka mapapaso dyan, believe me.
15:19.4
It's almost firm so it's ready.
15:21.4
So hanguin na natin yan.
15:27.4
And then pinatay ko na din yung oven.
15:29.4
The next step, kung kaya mo lang naman, tanggalin mo na pa isa-isa dyan sa pan.
15:35.4
Para kasi may carryover cooking tayong tinatawag which means habang mainit pa tong pan, tuloy-tuloy po yung naluluto dyan.
15:44.4
And you don't want that.
15:46.4
Kasi medyo mababawasan yung pagiging moist and fudgy.
15:50.4
So kung kaya mo lang naman, tanggalin mo.
15:53.4
Ako po kasi sanay na yung kamay ko sa init niyan.
15:57.4
Hindi naman talaga sya kainitan kasi you're just touching the exterior.
16:04.4
And then palamigin natin sya completely bago natin sya pahiran ng icing sa ibabaw.
16:16.4
So malamig na yung cupcakes natin.
16:19.4
When you have something like this, yung parang medyo umapaw sa gilid.
16:24.4
You can actually just cut it like that.
16:27.4
Para lang pantay-pantay yung itsura ng cupcake, yung size ng cupcakes mo.
16:32.4
Yung itsura niya especially kung pambenta kasi minsan ang mga customers.
16:41.4
Bakit parang mukhang mas malaki yun?
16:43.4
Yun ang ibigay mo sa akin.
16:45.4
Bakit mukhang mas malaki yung binigay mo sa kanya?
16:49.4
Kahit na pantay-pantay lang naman po ang laki.
16:54.4
Kaya po nagkakaganyan yan sa cupcakes.
16:57.4
Pag po nandun sa mas mainit na parte ng oven.
17:03.4
The tendency is, normally yung mga nasa gilid yan eh.
17:08.4
The tendency is mas unang kumukulo yung batter.
17:12.4
Pag nandun siya sa mainit na side.
17:15.4
So medyo nagkakaroon ng konting apaw sa gilid.
17:22.4
And then this one, free taste mo na yan.
17:31.4
To think yan yung nasunog sa gilid, ha?
17:33.4
Hindi naman nasunog na to sa gilid.
17:37.4
The next step is to put your icing on a piping bag.
17:46.4
So I use a disposable piping bag and then I have here a closed star tip.
17:52.4
You can use any size of your choice.
18:03.4
Yung nagupit mo goes into the floor or into the trash can.
18:06.4
Huwag mo ipatong dito because there's a chance na mapahalo yan dun sa icing mo which is very delicado.
18:20.4
Lock it like that.
18:25.4
Lagyan natin ng icing.
18:29.4
Ang icing natin dito hindi po masyadong makapal because very rich.
18:36.4
Itong ating icing.
18:38.4
This is chocolate.
18:40.4
And this is cream.
18:42.4
So you don't want it.
18:43.4
You don't want to put too much.
18:45.4
Kasi baka maging nakakaumay.
18:47.4
So you push it and then mag-test ka muna ng isang piraso.
18:54.4
Bago ka maglagay sa cake.
18:57.4
Para siguradong maganda yung flow.
18:59.4
And then next, magpahid na tayo.
19:01.4
Ngayon, nasa sa'yo yan ako kasi.
19:04.4
Comfortable akong mag-icing kung medyo ka-level ko yung cake.
19:12.4
Para hindi masakit sa likod.
19:14.4
So maglagay ako ng ganyan.
19:16.4
Para hindi ka nakaganon.
19:20.4
So to put the icing, start ka sa gitna.
19:34.4
Wala pong secret sa...
19:40.4
Ay! Bakit ako nanginginig?
19:42.4
Ako po ay pasmado.
19:43.4
Wala pong ganun-ganon.
19:45.4
The only tip is you have to practice.
19:50.4
Ako kulang na ako sa practice kasi ang tagal ko na pong hindi nag-a-icing.
19:57.4
So ang panglaban ko na lang ay muscle memory.
20:02.4
Kung kailangan mong magsalin pa ng icing, tanggalan mo muna ng laman to.
20:10.4
It's just practice and discipline.
20:13.4
Hindi mo pwedeng madaliin.
20:15.4
Tanggalan mo muna siya ng laman because if you don't do this, magkakaroon ng air bubbles.
20:23.4
Sasabog nang sasabog yung icing mo as you pipe it.
20:30.4
And napansin mo kanina, kahit kasha lahat yung icing ko dito sa piping bag, hindi ko sila pinilit.
20:39.4
Kasi mainit po ang kamay ko.
20:43.4
Chocolate and butter melts at body temperature.
20:47.4
Ipatong mo sa kamay mo yung tsoklate.
20:49.4
Matutunaw po yan pag nakalagay sa kamay mo ng more than how many minutes.
20:55.4
So huwag mong ipilit.
20:59.4
Sa baking po, mas importante yung quality than speed.
21:15.4
Diba? Ang bongga.
21:20.4
Kung may sumabra kang icing, pwede mong lagyan kada isa yan o ganyan.
21:28.4
Itong part 2 ng kamay ko to give the pressure.
21:32.4
And then I'm using my arm para paggalawin.
21:40.4
Diba? Simot na simot ko kasi po ang mahal po ng Belgian chocolate ngayon.
21:48.4
Kaya talagang kailangan ay masinop.
21:53.4
So presenting my Devil's Food Cupcakes.
21:57.4
Na super duper good.
21:59.4
I suggest kahit gustong gusto mo na siyang tikman ngayon.
22:03.4
If you let it rest inside the fridge for around kahit 3 to 6 hours.
22:11.4
Mas magiging sobrang sarap siya.
22:14.4
Remember what I told you sa aking last cake tutorial.
22:18.4
I think that was a year or two before.
22:21.4
The icing and the cake, kailangan silang mag mature together.
22:26.4
Ang paggawa ng cake para po yung relationship.
22:33.4
Hindi mo pwedeng madaliin.
22:35.4
You have to rest it so that magsasettle down sila together.
22:40.4
So ngayon, ito ipahinga mo muna para mag set down yung icing dun sa pinaka cupcake mo.
22:48.4
Hindi basta-basta magkihiwalay.
22:51.4
So pag kinagat mo, you really feel the marriage.
22:55.4
The marriage of the cake and the icing.
22:59.4
Hindi mo na sasabihin, ay yung icing ganito yung lasa.
23:03.4
It becomes a cupcake.
23:06.4
Ang sarap itong cupcake.
23:08.4
Perfect na perfect yung icing doon sa pinaka cake niya.
23:13.4
Yun yung gusto mong marinig galing sa kakain.
23:17.4
So wala akong 3 to 6 hours.
23:20.4
Ipapahinga ko ito saglit.
23:21.4
Itatago ko itong mga gamit ko dito.
23:24.4
Tikman natin yan.
23:26.4
Okay, let's try it.
23:29.4
Normally, kakagating ko lang yan but I want to show you the inside.
23:35.4
Okay, I want to show you how moist it is.
23:49.4
And then hihiwain ko sa gitna.
23:52.4
And then I'm going to try it.
23:55.4
Yung cake muna without the icing.
24:03.4
So tender, so moist.
24:11.4
Now with the icing.
24:12.4
Ito yung sinasabi ko sa inyo.
24:13.4
The marriage of the cake and the icing.
24:18.4
Yung magkatikit sila.
24:20.4
Kasi may iba diba?
24:21.4
Kumihiwalay na lang basta.
24:38.4
Gawin mo na itong devil's food cupcake because it's extremely good.
24:46.4
I'll see you soon.
