[Music]

cooking

sophie and anna are going to make cakes

on their own to celebrate their parents

25-year

wedding anniversary watch the video

about the conversation

between bakery teacher john and two

girls about making cakes

sister our parents 25-year wedding

anniversary is coming soon

do you have any bright ideas to

celebrate the anniversary anna

not yet i just think that we will buy

cake in the gift for them

what do you think i want

something surprising for them because

it's their silver anniversary

i agree with you but i didn't come up

with any ideas

anna an idea springs to mind make a cake

by ourselves

is that fine that's good but we don't

know how to make a cake

uh search google everything is on it

did you forget that last time you over

baked chiffon cake over time so it was

burned come on why do you always sound

like a broken record

i was a little bit careless at the time

i have another great option

do you want to hear it of course

we will take part in a baking class how

do you feel

why do you think of such bright ideas

like that i couldn't agree more

when right now is that fine

it's up to you i'm free so let's go

right now

[Music]

hi welcome to mr john's baking

class may i help you we need to join a

baking class this afternoon

where can i apply for the class

this way please

do you register for a long term course

or one day class

does your center have a 1-1 class

because we

intend to make a cake for my parents

wedding anniversary

certainly we have that here is the place

you can register

after completing the procedure you can

participate

right now thank you so much

you're welcome

good afternoon to girls

so now i'll introduce myself first my

name is

john beckham you can call me teacher

john during the class

hello teacher john i'm sophie

this is my younger sister anna hi

teacher

john it's great to study making cake

with you

it's my pleasure so let's get started

with cupcakes

they are often called in special events

like a grand opening

party anniversary and so on

yes i really like it so excited to make

it

so now let's guess which ingredients you

need

anna and sophie for sure

we must have flour eggs and vanilla or

chocolate which depends on the taste of

cupcakes

what about sophie's idea well

actually i just know only three

ingredients above

that's fine what kind of flour do we use

girls

do you know i don't

neither do i we have to use self-raising

flour because you will see that your

cakes always rise perfectly

and more importantly that you get a

consistent rise

every time what ingredients else sophie

i don't know both of you forgot

the most important things which are milk

and butter

oh exactly it completely slipped my mind

okay so now i'll list all ingredients we

need to make this cake

first of all as you mentioned they are

eggs

self-raising flour and vanilla extract

we also need milk softened butter icing

sugar

and golden castor sugar

teacher john why don't you use refined

sugar instead of icing one

simply icing sugar dissolves quickly in

cold water

sometimes people keep it on hand just to

add to juices

milkshakes and other cold beverages

so what is the quantity of all the

elements teacher john

i'll tell you now 110 grams

softened butter 110 grams golden caster

sugar

2 large eggs a half teaspoon vanilla

extract

and 110 grams self-raising flour that's

all for the crust

and these are ingredients for

buttercream

150 grams softened butter 300 grams

icing sugar

1 teaspoon vanilla extract 3 tablespoons

of milk

you can add food coloring if you want

but today i'm just

going to teach you the traditional

cupcake with buttercream on it

yes i saw those elements on my table and

we have to determine them

absolutely are you ready yes

we are ready to make cakes so let's set

to work

teacher john do we have to heat the oven

first right that's right at 180 degrees

celsius

and then you fill a 12 cupcake tray with

cases

i'm done teacher okay

next use an electric whisk be 110 gram

softened butter

and 110 grams golden caster sugar

together

until pale and fluffy

and then whisk in two large eggs one at

a time

scraping down the sides of the bowl

after each addition

softened butter teacher i forgot how to

take it out of the refrigerator

so did i is it possible to use cold

butter teacher john

no we cannot we must use softened butter

for this type of cake

why because such butter is capable of

holding air

and the creaming process is then butter

traps that air

while baking that trapped air expands

from the heat

and produces a fluffy baked good

wow i can gain one more new knowledge

about making cakes

teacher drawn does it have the

difference between room temperature

and softened butter actually no

it depends on your room's degree they

can be interchangeable

but in the recipe we use softened butter

right

certainly

what do we do next teacher

after that add half a teaspoon vanilla

extract 110 grams self-raising flour

and a pinch of salt whisk until just

combined

then spoon the mixture into the cupcake

cases

teacher john at this stage can i replace

hot chocolate instead of vanilla

of course as i mentioned above vanilla

or chocolate depends on your taste

even if you want the strawberry taste

you can add it

oh thanks teacher

sophie you still want to keep the

vanilla taste

that's right i prefer vanilla to

chocolate

okay it's time to bake oh my gosh

i'm really excited about this step i

like seeing cupcakes hatching during the

baking process

yes most bakeries like this step

okay so bake for 15 minutes until golden

brown

and a skewer inserted into the middle of

each cake comes out clean

leave to cool completely on a wire rack

exactly 15 minutes teacher john

right if cupcakes are over baked they'll

be burnt

therefore we should set an alarm

i got it while we're waiting for baking

we are making buttercream firstly

whisk 150 grams softened butter until

super soft

then add 300 grams icing sugar 1

teaspoon vanilla extract

and a pinch of salt

the next step is whisking together until

smooth

then beat in three tablespoons of milk

sophie and anna we should start off

slowly to avoid the icing sugar cloud

remember that i got it

almost i whisk a mess away

jumping the gun all right

we're almost finished

the final step 15 minutes is over so

let's take those cupcakes out of the

oven

if wanting to color stir the food

coloring now spoon or pipe onto the

cooled cupcakes

fancy that their colors are so beautiful

so is mine and now we will make second

cakes

guess what red velvet cake

or biscuits no we don't make

biscuits anna because we did a little

creamy cake

what you said is a clue for me to guess

what next we will make

so what celebration cake

is that right t-shirt john totally

correct

so which taste of celebration cake do

you like

many tastes to choose from teacher john

which taste do you suggest for the

wedding anniversary

i suggest honey and almond layer cake

simple elegant wedding cake or chocolate

cake

sophie doesn't like chocolate so i

inclined towards honey and almond layer

cake

what about you sophie same idea as anna

teacher john

well we decide to make almond and honey

layer cake then

yes let's cut to the chase

i'll list all ingredients that we need

280 grams unsalted butter softened

225 grams light muscovado

140 grams clear honey plus 2 tablespoons

3 medium eggs plus 4 medium egg yolks

280 grams plain flour

100 grams ground almonds 1 teaspoon

baking powder

1 teaspoon vanilla extract 125

milliliters of milk

oh really so many that's all the

ingredients we need teacher john

lots of ingredients that's just for the

crust

and these are for the swiss meringue

buttercream

300 grams unsalted butter softened four

medium egg whites

250 grams golden caster sugar two

tablespoons of clear honey

candied almond is available so we don't

have to make it

its stage takes a lot of time we are all

ready teacher john

the first step is also the longest step

we heat the oven at 180 degrees celsius

first

now let's make the honey and almond

sponges

grease cake tin and line the bases with

baking parchment

you can use an electric hand mixer to

beat the butter muscovado sugar

and 140 grams honey until pale and

fluffy

teacher john i know the next step what

do you do next

add the eggs and yolks one at a time

beating after each addition

until well incorporated that's correct

well done

after that whisk together the flour

almonds

baking powder and a quarter teaspoon of

salt

add half of the flour mixture to the

butter mixture and beat until just

combined

add the vanilla and milk continuing to

beat

then add the remaining flour mixture

beating until just

combined i want to cry

celebrating cake has many steps

fight we have almost done the first step

next divide the mixture evenly between

the tins and bake for 45 to 55 minutes

or until a skewer inserted into the

center of each cake comes out clean

allow the cakes to cool for 10 minutes

in their tins

then turn out onto a wire rack to cool

completely

leave the oven on for the candied

almonds

notice the time my students when do we

move to the next

step teacher making cakes requires

patience and meticulous characteristics

i'm not this kind of person

neither am i even so we just made

cupcakes

not celebration cakes no

in spite of being tired i still want to

make a celebration cake

by myself i do too

come on girls you can do it the second

step

is making honey syrup put two

tablespoons honey and two tablespoons

water in a small saucepan

and heat for one to two minutes or until

the honey has dissolved

then set it aside done

then make the swiss meringue butter

cream

using an electric hand mixer beat the

butter until pale and fluffy

put the egg whites and sugar in a clean

heatproof bowl over a pan of simmering

water

heat the mixture until the sugar has

dissolved remove the bowl from the heat

and

using an electric hand mixer whisk for

10 minutes

or until the mixture forms stiff peaks

and has cold to room temperature

next add the butter one to two

tablespoons at a time

and beat until the mixture is smooth and

creamy

beat in the honey and transfer to a

piping bag filling with a one centimeter

nozzle

when do we finish teacher john making

this cake takes much more time than i

thought

almost done girls don't give up only one

more step

oh my god eventually i almost finished

this cake

next assembling the cake step is also

simple for you

level the sponges by cutting off the

domed tops and split each sponge in half

to create

four layers fix the bottom layer to a

cake board or stand with a splotch of

buttercream

brush with the honey syrup and pipe a

layer of buttercream on top

gently press the second layer on top and

repeat with the remaining layers

cover the cake with a thin layer of

buttercream then use a palette knife to

scrape the sides clean

pipe a ring of buttercream blobs around

the top or spread a thick layer with a

palette knife

decorate with candied almonds

we finish how pretty the cake is

you helped us make two kinds of cake i'm

so thankful for

you teaching us teacher john

thanks a million teacher it's my

pleasure

and give my love to your parents and

tell them happy silver wedding

anniversary

thank you so much teacher john thanks

teacher

i'm going home bye bye goodbye

see you soon bye girls see you

[Music]

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share comment on my video please

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【音乐】

烹饪

苏菲和安娜要

自己做蛋糕庆祝父母

结婚25周年 看

面包师john和两个

女孩关于做蛋糕的对话视频

我们的父母结婚25

周年快到了 很快

你有什么好主意来

庆祝周年纪念日安娜

还没有我只是想我们会

在礼物中买蛋糕给他们

你觉得我想

给他们一些惊喜吗因为

这是他们的银婚纪念日

我同意你但我没有 没有

想出任何想法，

安娜想到一个想法自己做蛋糕

很好，但我们不

知道如何做蛋糕

呃搜索谷歌一切都在

上面你忘了上次你

烤雪纺 蛋糕随着时间的流逝所以它被

烧掉了为什么你总是听起来

像一张破唱片

我当时有点粗心

我有另一个很好的选择

你想听吗当然

我们会参加 在烘焙课上你

有什么感觉

为什么你会想到这样的好主意

我不能再同意了

当现在

很好 由你决定 我有空 所以我们

现在

就去 约翰的烘焙

课 可以帮到你吗 我们

今天下午需要参加烘焙课

我在哪里可以申请这个课

请

你注册一个长期课程

还是一天

课 你的中心有 1-1 课吗

因为我们

打算 为我父母的结婚纪念日做蛋糕

当然我们有这里是

您

完成程序后可以注册的地方您现在可以

参加

非常感谢您

们下午好女孩们

所以现在我先自我介绍一下

名字是

约翰贝克汉姆你可以

在课堂上叫我约翰

老师你好约翰老师我是索菲

这是我的妹妹安娜你好

约翰老师很高兴和你一起学习制作蛋糕

这是我的荣幸所以让我们开始制作

他们经常被称为纸杯蛋糕 在特别活动中，

比如盛大的开幕

派对周年纪念日等等

纸杯蛋糕

苏菲的主意怎么样 好吧

实际上我只知道

上面的三种成分就可以了 我们用什么样的面粉

女孩

你知道我

也不知道 我们必须使用自发

面粉 因为你会看到你的

蛋糕总是 完美地上升

，更重要的是，你每次都能

持续上升

还有什么其他成分苏菲

我不知道你们俩都忘记

了最重要的东西是牛奶

和黄油

哦，这完全让我忘记了，

好吧，所以现在我将列出所有 正如你提到的，我们首先

需要做这个蛋糕的原料

它们是

鸡蛋

自发面粉和香草精

我们还需要牛奶软化黄油糖粉

和金蓖麻糖

老师 约翰你为什么不用精制

糖而不是糖霜 一个

简单的糖霜在冷水中迅速溶解

有时人们把它放在手边只是为了

添加到果汁

奶昔和其他冷饮中

那么所有元素的数量是多少

老师约翰

我 现在告诉你 110 克

软化黄油 110 克金砂糖

2 个大鸡蛋 半茶匙香草精

和 110 克自发面粉 这些

都是面包皮

和

奶油的原料

150 克软化黄油 300 克

糖粉

1 茶匙香草精 提取 3

汤匙牛奶

，如果你愿意，你可以添加食用色素，

但今天我

将教你传统的

带有奶油的纸杯蛋糕，

是的，我在我的桌子上看到了这些元素，

我们必须

确定它们你准备好了吗是的，

我们 准备好做蛋糕了，让我们

开始工作吧，

约翰老师，我们必须先把烤箱加热

到 180 摄氏度

，然后你才能装满一个 12 块的纸杯蛋糕托盘

我完成了老师，好的，

接下来用电动打蛋器将110克

软化黄油

和110克金细砂糖

一起

搅拌至发白蓬松

，然后加入两个大鸡蛋，一次一个，

每次添加后刮掉碗的侧面

软化黄油老师我忘了怎么

把它从冰箱里拿出来

所以我可以用冷

黄油老师约翰

不我们不能我们必须用软化黄油

做这种蛋糕

为什么因为这种黄油能够

保持空气

和奶油 然后过程是黄油

在烘烤时捕获空气，捕获的空气

从热量中膨胀

并产生蓬松的烘焙食品

哇，我可以获得更多

关于制作蛋糕的新知识

老师绘制它是否有

室温

和软化黄油之间的差异实际上

不取决于 根据你房间的程度，它们

可以互换，

但在食谱中，我们使用软化的黄油，

当然

，下一位老师我们该怎么做

，然后加半茶匙 oon

香草精 110 克自发面粉

和一小撮盐搅拌至完全

混合，

然后将混合物舀入纸杯

蛋糕盒中 你的口味

即使你想要草莓味

你也可以加

哦谢谢苏菲老师

你仍然想保持

香草味

是正确的我更喜欢香草而

不是巧克力好的是时候烤了哦天哪

我真的很兴奋这一步我

喜欢 在烘焙过程中看到纸杯蛋糕孵化

是的，大多数面包店都喜欢这一步

好的，所以烤 15 分钟，直到变成金

黄色，

然后在每个蛋糕中间插入一根烤肉串

，干净

地放在金属架上完全冷却

15 分钟，约翰老师，

如果 纸杯蛋糕烤过头了，它们会

被烤焦，

因此我们应该设置警报，

我在等待烘烤时收到了，

我们正在制作奶油，首先

搅拌 150 克 ms 将黄油软化至

超软，

然后加入 300 克糖粉 1

茶匙香草精

和一撮

盐 下一步是搅拌至

光滑，

然后加入三汤匙

苏菲和安娜牛奶 我们应该慢慢开始，

以避免糖粉云

记住，我几乎明白了，

我把

一团糟扔掉了，好吧，

我们快

完成最后一步了 15 分钟结束了，所以

让我们把这些纸杯蛋糕从烤箱里拿出来，

如果想

上色的话，现在用勺子或管子搅拌食用色素

冷却的纸杯蛋糕

觉得它们的颜色很

漂亮，我的也是，现在我们要做第二个

蛋糕，

猜猜红色天鹅绒蛋糕

或饼干是什么，不，我们不做

饼干，安娜，因为我们做了一个

奶油蛋糕

，你说的对我来说是一个线索 猜猜

接下来我们会做

什么所以什么庆祝蛋糕

是正确的T恤约翰完全

正确

所以你喜欢哪种口味的庆祝蛋糕有

很多口味可供选择从约翰老师

那里选择哪种口味哟 你建议

结婚纪念日

我建议蜂蜜和杏仁夹心蛋糕

简单优雅的结婚蛋糕或巧克力

蛋糕

苏菲不喜欢巧克力所以我

倾向于蜂蜜和杏仁夹心

蛋糕

你怎么样索菲和安娜

老师约翰的想法一样

好我们决定做 杏仁和蜂蜜

夹心蛋糕 那么

是的，让我们切入正题

，我会列出我们需要的所有成分

280 克无盐黄油软化

225 克淡番木瓜

140 克透明蜂蜜加 2 汤匙

3 个中等大小的鸡蛋加 4 个中等大小的蛋黄

280 克普通面粉

100 克 杏仁粉 1 茶匙

发酵粉

1 茶匙香草精 125

毫升牛奶

哦，真的太多了，这就是我们需要的所有

成分 约翰老师

很多只用于面包皮的成分

，这些是用于瑞士蛋白

酥油的 300 克无盐黄油 软化 4

中 蛋白

250 克金砂糖 两

汤匙透明蜂蜜

杏仁糖 有货所以我们没有

o 完成它

的阶段需要很多时间 我们都

准备好了 约翰老师

第一步也是最长的一步

我们首先将烤箱加热到 180 摄氏度

现在让我们制作蜂蜜和杏仁

海绵给

蛋糕罐上油，然后在底座上

烤 羊皮纸

你可以用电动手动搅拌器

搅拌黄油番红糖

和 140 克蜂蜜直到变得苍白

蓬松

约翰老师我知道下一步

你下一步做什么 一次

加入鸡蛋和蛋黄

每次加入后

搅拌直到完全混合 这是正确

的，然后将面粉

杏仁

发酵粉和四分之一茶匙

盐搅拌在一起，

将一半的面粉混合物加入

黄油混合物中，搅拌至刚好

混合，

加入香草和牛奶，继续

搅拌，然后加入剩余的面粉混合物，

搅拌至 只是

结合了我想哭

庆祝蛋糕有很多步骤

打架我们几乎完成了第一步

下一步将混合物均匀地分配在

罐子之间并烘烤 4 5 到 55 分钟

或直到插入

每个蛋糕中心的烤肉串变干净

让蛋糕在罐子里冷却 10 分钟

，

然后放到金属架上完全冷却

离开烤箱等待蜜饯

杏仁

注意时间 我的学生我们什么时候

进入

下一步老师做蛋糕需要

耐心和细致的特点

我不是这种人

我也不是所以我们只是做

纸杯蛋糕

不是庆祝蛋糕

没有尽管很累我还是

想做一个

我自己的庆祝蛋糕我也

来了女孩们你可以做到第二步

是制作蜂蜜糖浆将两

汤匙蜂蜜和两汤匙

水放入小平底锅

中加热一到两分钟或

直到蜂蜜溶解

然后将其放在一边 完成，

然后用电动手动搅拌器制作瑞士蛋白酥皮奶油，

将

黄油搅打至发白和蓬松，

将蛋白和糖放入干净的

耐热碗中，放在一锅

沸水中，

他 在混合物中直到糖

溶解，将碗从火上移开

，

用电动手动搅拌器搅拌

10 分钟

或直到混合物形成硬峰

并冷却至室温，

然后一次加入一到两汤匙黄油

并搅拌 直到混合物在蜂蜜中变得光滑和

奶油状

，然后转移到

装满一厘米喷嘴的裱花袋中

我们什么时候完成约翰老师制作

这个蛋糕需要的时间比我

想象的要

多得多 女孩不要再放弃

一个 一步

哦，我的上帝，我几乎完成了

这个蛋糕

下一步组装蛋糕步骤也

很简单，你可以

通过切断

圆顶顶部并将每块海绵分成两半

来创建

四层，将底层固定在

蛋糕板上或与

用蜂蜜糖浆刷上

一层奶油，在上面涂一层奶油，

轻轻按压第二层，

重复剩下的层

，用薄薄的l盖住蛋糕 ayer

奶油 然后用调色

刀刮边 清洁

管道 顶部周围有一圈奶油斑点

或用调色刀涂抹厚厚的一层

用杏仁糖装饰

我们完成了蛋糕有多漂亮

你帮我们做了两种蛋糕 我

非常感谢

你教我们约翰老师

感谢一百万老师这是我的

荣幸

，我向你的父母表达我的爱并

告诉他们银婚纪念日快乐非常

感谢约翰老师谢谢老师

我要回家再见

再见再见 很快再见女孩们再见

[音乐]

感谢观看不要忘记

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订阅与杰西卡频道一起学习英语

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