![]() Tap pan lightly on counter to settle batter. ![]() Using a large (2- to 3-ounce) spring-loaded ice cream scoop, alternately scoop white and black batters into prepared pan.Scrape bottom and sides of bowl with a rubber spatula, and stir just until combined. With mixer on low speed, add buttermilk, beating just until batter comes together. Add cocoa, remaining ¾ cup (94 grams) flour, and remaining 1 teaspoon (3 grams) salt. With mixer on medium-high speed, beat until smooth, about 1 minute. Scrape bottom and sides of bowl with a rubber spatula. Add egg yolks, two at a time, beating well after each addition, about 15 seconds. Add eggs, one at a time, beating well after each addition, about 15 seconds. With the paddle attachment, beat remaining 1 cup (227 grams) butter, remaining 1 ½ cups (300 grams) sugar, and remaining 1 ½ teaspoons (6 grams) vanilla at medium speed until fluffy and pale, at least 6 minutes. Scrape white batter into a bowl, and set aside. Add 1 ½ cups (187 grams) flour and 1 teaspoon (3 grams) salt, and stir with a rubber spatula just until combined. With mixer on medium-high speed, add melted white chocolate, beating until smooth, about 1 minute. Add egg whites, one at a time, beating well after each addition, about 15 seconds. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter, 11⁄2 cups (300 grams) sugar, and 1 ½ teaspoons (6 grams) vanilla at medium speed until flu y and pale, at least 6 minutes.
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