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គ្រឿងផ្សំ
1-ពងមាន់ គោះយកតែពងក្ឬហម	3ពង
2-ពងទា​ គោះយកតែពងក្ឬហម	3ពង
3-ម្សៅក្សាយ	1/2ស្លាបព្រាបាយ
4-ម្សៅមី	1ស្លាបព្រាកាហ្វេ
5-ម្សៅសាគូ	1ស្លាបព្រាកាហ្វេ
6-ទឹក	400 មីលីលីត្រ
7-ទឹកក្លិនម្លិះ	1ស្លាបព្រាកាហ្វេ
8-ស្ករស	600 ក្រាម
9-ស្លឹកតើយ	1សន្លឹក
10-ទៀនអប់	1ដើម
11-ទឹកស្ករ១ចានដែក ចំណុះ700មីលីលីត្រសំរាប់ត្រាំនំ
វិធីធ្វើ
1-ដាំទឹក ដាក់ស្ករស​ ស្លឹកតើយ ទឹកក្លិនម្លិះ​ចូល មិនត្រូវកូរដាច់ខាត
2-យកម្សៅទាំងបីមុខដាក់ចូលគ្នា រែងយកម្សៅម៉ត់ៗទុកមួយឡែក
3-យកពងមាន់ពងទា​ វាយឲ្យចូលគ្នា (វាយរយៈពេល5នាទី) ដាក់ម្សៅខាងលើចូលកូរចូលគ្នាឲ្យសព្វល្អ
4-ទឹកស្ករដែលដាំក្នុងខទី1 ត្រូវស្រង់ស្លឹកតើយចេញ ហើយបិតភ្លើងទុកឲ្យទឹកស្ករនៅនឹង ហើយយកស្លាបព្រាដួសពងដែលលាយរួចដាក់ចូលឲ្យពេញខ្ទះ តែប្រយ័ត្នពងជាប់គ្នា បន្ទាប់មកបើកភ្លើង (កំដៅពាក់កណ្តាល)  ពេលនំឆ្អិនហើយ ​ស្រង់នំទៅត្រាំក្នុងទឹកស្ករ (ដែលត្រៀមទុកក្នុងចានដែកចំណុះ700មីលីលីត្រ) រហូតដល់នំត្រជាក់ល្អ រួចចាប់ជីបដាក់ក្នុងពែង​ (ដូចក្នុងរូប) បន្ទាប់មកយកទៅអប់នឹងផ្សែងទៀន10នាទីជាការស្រេច។
INGREDIENT
1.       3 Yolks Eggs
2. 3 Duck Egg Yolks
3. 1/2 Tbsp. Rice Flour
4. 1 Tsp. Tapioca Flour
5. 1 Tsp. Arrowroot Flour (Ground Arrowroot)
6. 400 ml Water
7. Jasmine Scent
8. 600 grams Sugar
9. 1 Pandan Leaf
10. 1 Piece Fragrant Candle
11. 1 Cup Syrup (700 ml)
HOW TO COOK
1. Boil water, sugar, pandan leave, jusmine scent together in a brass pan. Use high heat and do not stirring.
2. Mix3 kinds of flour together. Sift with a sieve then set aside.
3. Beat up yolks about 5 minutes, add the flour into the egg and mix to combine.
4. Drop out pandan leave. Turn off the gass. Drop the mixture into the pan. Be careful not let it stick together. Then use medium heat to cook on both sides.
5. Set aside in the syrup bowl to cool. Ladle up to crimping and place in a bowl. Fire up the candle until have the smoke then blow it out. Bake together with Thong Yib. Close the lid and boil for 10 minutes. Ready to serve.

អត្ថបទនេះ ៖​ ដកស្រង់ចេញពីគេហទំព័រ Food travel
បកប្រែដោយ៖​ សូ ពិសិដ្ឋ​

Black Forest Chocolate Cake

INGREDIENTS

• 1 (14 ounce) can fat free sweetened condensed milk
• 3/4 cup oil substitute
• 2/3 cup packed brown sugar
• 2 eggs
• 1 egg white
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1 cup semisweet chocolate chips
• 1 (21 ounce) can cherry pie filling

 

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.

2.     Combine flour, cocoa, soda, baking powder, and salt.

3.     In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.

4.     Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.

Chocolate Sheet Cake II

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup unsweetened cocoa powder

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.

2.      In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.

3.      Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Extreme Chocolate Cake

INGREDIENTS

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

2.      Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

3.      Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

4.      To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

5.      Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Crazy Chocolate Cake

INGREDIENTS

• 3 cups all-purpose flour
• 2 cups white sugar
• 5/8 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 2 cups cold water
• 2 teaspoons distilled white vinegar
• 2/3 cup vegetable oil

DIRECTIONS

1.    Mix all ingredients right in a 9 x 13 inch pan.

2.    Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Elizabeth's Extreme Chocolate Lover's Cake

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 (1 ounce) squares unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 2 1/2 cups dark brown sugar
• 3 eggs
• 1 1/2 tablespoons vanilla extract
• 1 cup sour cream
• 1 cup water

• 6 (1 ounce) squares unsweetened chocolate, chopped
• 1/4 cup unsalted butter
• 1 egg yolk
• 4 cups confectioners' sugar
• 2 tablespoons vanilla extract
• 2 tablespoons heavy cream
• 1 (8 ounce) package cream cheese, softened
• 2 cups bittersweet chocolate chips
• 1 cup heavy cream

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make the Chocolate Butter cream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
5. Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
6. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much Ganache as desired. Refrigerate for 5 minutes, or until Ganache has set. Spread frosting over the Ganache. Cover with top layer of cake. Frost top and sides with butter cream, and garnish with more Ganache.

German Chocolate Cake Frosting II

INGREDIENTS

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut

DIRECTIONS

1.     In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Sour Cream Chocolate Cake

INGREDIENTS

• 2 eggs
• 1 1/2 cups sour cream
• 2 tablespoons shortening
• 1 1/4 cups white sugar
• 2 cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/4 cup hot water
• 2 cups white sugar
• 1/4 cup light corn syrup
• 1/2 cup milk
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

DIRECTIONS

1.      Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.

2.      In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.

3.      Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.

4.      To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.

5.      Frost the cake when it has completely cooled.

The Best Chocolate Cake You Ever Ate

INGREDIENTS

• 2 cups white sugar
• 2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

DIRECTIONS

1.      Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.

2.      Sift 2 cups white sugar and 2 cups flour together; set aside.

3.      In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.

4.      Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.

5.      Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.

6.      To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.

7.      Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be