(노오븐) 이보다 부드러울순 없는 생과일 크레이프 케이크 만들기 : Fruits crepe cake : フルーツクレープケーキ｜Brechel
24.5 هزار بار بازدید -
5 سال پیش
-
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Turn on the subtitles for detailed explanation and Tip~
Today's baking is 'Fruits crepe cake' without using oven.
This cake is made with thin cooked crepe, and layered with delicious cream and fruits.
This cake has special taste, chewy and moist and different to the cake of general genoise.
Even without a oven, you can make this crepe cake. Let's make it! :)
Fruits crepe cake
Ingredients
Crepe batter
150g All-purpose flour
3 Eggs
450g Milk
30g Unsalted butter
75g Sugar
1 pinch Salt
Creme legere
1 Egg yolk
25g Sugar
8g Cake flour
100g Milk
1ts Vanilla extract
350g Fresh cream
15g Sugar
Fruits
1 Banana
10-13 Strawberries
1 Kiwi
1 Persimmon
Genoise 15cm (optional)
How to make crepe
1. Melt butter in a double boiler in microwave.
2. Sieve all-purpose flour.
3. Add sugar and salt and mix.
4. Put the eggs at room temperature then beat.
5. Whisk the mixture pouring lukewarm milk a little by little.
6. Add melted butter and mix.
7. Cover the bowl with plastic wrap and refrigerate for 1 hour.
8. Whisk the refrigerated crepe batter by spatula again.
9. Warm the frying pan (diameter 20cm, diameter of bottom 14cm) over low heat.
10. Pour the suitable batter (about 45-50g) and rotate the pan to form thin layer of batter.
11. When the edges become golden and the center of batter rises, turn over the batter . And heat it for 10-15 seconds.
How to make cream
1. Mix sugar with egg yolk.
2. Combine with cake flour.
3. Mix with vanilla extract.
(You can use 1/2 of the vanilla paste or 1/3 of the vanilla bean without vanilla extract)
4. Heat the milk over medium heat until the surface of milk boils and remove from heat.
5. Whisk the yolk mixture rapidly pouring milk a little by little.
6. Pour it into pot and cook over high heat whisking it rapidly to prevent burning.
(creme patissiere)
7. After pouring it on the pan and covering it with plastic wrap, spread it and cool it.
* If you want to cool it quickly, refrigerate it.
8. Whisk fresh cream with sugar to 90% harden.
9. Whisk the completely cooled creme patissiere smoothly.
10. Mix the whisked fresh cream in 3 times.
* If the fresh cream was too smooth by over-whisking, the cake hardly forms dome shape or collapse easily by cutting because the cream is too watery.
Montage
1. Spread the cream on the genoise (15cm).
* If the genoise is placed on bottom, the cake will be stable. And it prevents the crepe from sticking on the bottom and being separated when the cake is cut and taken out.
2. Place the one crepe and spread the cream.
3. After placing the strawberry on the top and spread the cream for clearing the surface.
4. Place the one crepe and spread the cream and place the one crepe.
When the fruits are placed on the top at the same way, place the two crepe spreaded cream on the top.
5. After clearing the cream of cake, refrigerate it for 2 hours and cut it.
Blog :http://blog.naver.com/asy1347551
Instagram: Instagram: brechel__
Music; Dancing star
.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ See more Click ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓
Turn on the subtitles for detailed explanation and Tip~
Today's baking is 'Fruits crepe cake' without using oven.
This cake is made with thin cooked crepe, and layered with delicious cream and fruits.
This cake has special taste, chewy and moist and different to the cake of general genoise.
Even without a oven, you can make this crepe cake. Let's make it! :)
Fruits crepe cake
Ingredients
Crepe batter
150g All-purpose flour
3 Eggs
450g Milk
30g Unsalted butter
75g Sugar
1 pinch Salt
Creme legere
1 Egg yolk
25g Sugar
8g Cake flour
100g Milk
1ts Vanilla extract
350g Fresh cream
15g Sugar
Fruits
1 Banana
10-13 Strawberries
1 Kiwi
1 Persimmon
Genoise 15cm (optional)
How to make crepe
1. Melt butter in a double boiler in microwave.
2. Sieve all-purpose flour.
3. Add sugar and salt and mix.
4. Put the eggs at room temperature then beat.
5. Whisk the mixture pouring lukewarm milk a little by little.
6. Add melted butter and mix.
7. Cover the bowl with plastic wrap and refrigerate for 1 hour.
8. Whisk the refrigerated crepe batter by spatula again.
9. Warm the frying pan (diameter 20cm, diameter of bottom 14cm) over low heat.
10. Pour the suitable batter (about 45-50g) and rotate the pan to form thin layer of batter.
11. When the edges become golden and the center of batter rises, turn over the batter . And heat it for 10-15 seconds.
How to make cream
1. Mix sugar with egg yolk.
2. Combine with cake flour.
3. Mix with vanilla extract.
(You can use 1/2 of the vanilla paste or 1/3 of the vanilla bean without vanilla extract)
4. Heat the milk over medium heat until the surface of milk boils and remove from heat.
5. Whisk the yolk mixture rapidly pouring milk a little by little.
6. Pour it into pot and cook over high heat whisking it rapidly to prevent burning.
(creme patissiere)
7. After pouring it on the pan and covering it with plastic wrap, spread it and cool it.
* If you want to cool it quickly, refrigerate it.
8. Whisk fresh cream with sugar to 90% harden.
9. Whisk the completely cooled creme patissiere smoothly.
10. Mix the whisked fresh cream in 3 times.
* If the fresh cream was too smooth by over-whisking, the cake hardly forms dome shape or collapse easily by cutting because the cream is too watery.
Montage
1. Spread the cream on the genoise (15cm).
* If the genoise is placed on bottom, the cake will be stable. And it prevents the crepe from sticking on the bottom and being separated when the cake is cut and taken out.
2. Place the one crepe and spread the cream.
3. After placing the strawberry on the top and spread the cream for clearing the surface.
4. Place the one crepe and spread the cream and place the one crepe.
When the fruits are placed on the top at the same way, place the two crepe spreaded cream on the top.
5. After clearing the cream of cake, refrigerate it for 2 hours and cut it.
Blog :http://blog.naver.com/asy1347551
Instagram: Instagram: brechel__
Music; Dancing star
.
5 سال پیش
در تاریخ 1398/10/12 منتشر شده
است.
24,521
بـار بازدید شده