[노오븐] 딸기 생크림 케이크 | 핸드믹서, 돌림판, 스패츌러없이 케이크 만들기 | How to make no oven shortcake without baking utensils
500.5 هزار بار بازدید -
3 سال پیش
-
This is a strawberry shortcake
This is a strawberry shortcake video that even people without baking utensils can make.
But we need a kitchen scale.
I think scale is the first thing you need to buy if you want to bake.
Strawberry shortcake
-Pot genoise
3 eggs
90g of cake flour
90 g sugar
Vanilla extract
25 g melted butter
- Syrup
50g of water
20g of sugar
- Icing cream
500g of heavy cream
40g of sugar
- 16 strawberries
1. Making genoise
1) Melt butter and cut the parchment paper (I used 3 parchment paper on the bottom of the pot)
2) Separate yolk and white and make meringue.
3) Divide the sugar three times and whip it until it forms a hard horn.
4) Clean bubbles for 1 to 2 minutes to prevent the whisk from hitting the ball at low speed.
5) Add the yolk and vanilla extract, mix them, and mix them with flour.
6) Put the batter on the butter, mix it well, and pour it back into the original batter and mix it quickly.
7) Pour batter in high position and remove large bubbles (see video).
8) Bake on very, very low for 45 to 50 minutes.
9) Wipe off droplets that are likely to fall onto the batter on the lid after "25 minutes!" (Do not open too often.)
10) Hit the pot once as soon as you get off the fire(see video)
11) Turn over and cool completely
12) Cut it with a knife according to the thickness you want.
* I used a pot with an upper diameter of 18 cm and a bottom diameter of 15–16 cm, and the height of the genoise was about 5 cm.
* If all the sugar in the meringue doesn't melt completely, there can be brown spots on the bottom
* Do not mix more than 40 times with flour.
* The butter temperature should be around 60 degrees when butter is put in. it feels a little hotter than warm.
* genoise tastes better after a day. If you have plenty of time, seal it with plastic wrap before cutting it with a knife, put it at room temperature per day.
2. Making syrup
1) Put sugar in water and microwave it until it boils.
2) If the sugar is completely dissolved, cool it down.
3. Cut Strawberries
1) Put it on the kitchen towel to remove moisture.
4. Icing
1) Cut the dried milk carton after washing it(see video)
2) Whipping heavy cream with sugar
3) If the cream moves smoothly to the spatula but leaves a clear mark, put 40% of the cream in a different mixing bowl and put it in the refrigerator.
4) Whip the remaining 60% of the cream until the whisk has a slightly hard cream horn (if you whip too much, it will separate).
5) Put a dish on a dry cloth, put some cream on the plate, put a sheet of genoise on it, put syrup on it, put cream, ㅔput strawberry, and put cream on it. Repeat!
6) Apply syrup on the last sheet, lightly icing, and refrigerate for a while.
7) Take out the remaining whipped cream, check the concentration, and if it's a bit watery, whip it again.
8) Icing (see video)
9) Put strawberries on top. Done!
* Whip and icing with ice water support.
* Use all syrup! Six to eight spoons per sheet.
* Please organize the bubbles a few times with a spatula before icing the cream.
* Cake will also be more moist and delicious if aged one more day in the refrigerator.
Song : Ujabes - Kitten
Music provided by Ujabes of RAUMI
Official Video Link: [저작권 없는 음악 BGM] 재즈풍의 밝고 귀여운 일상 브금ㅣ동물 ...
Song : Ujabes - Siamese cat (샴)
Music provided by Ujabes of RAUMI
Official Video Link: [저작권 없는 음악 BGM] 브이로그, 일상 브금ㅣ밝은/행복한/재즈...
#shortcake #cakeicing #icingwithoutturntable
But we need a kitchen scale.
I think scale is the first thing you need to buy if you want to bake.
Strawberry shortcake
-Pot genoise
3 eggs
90g of cake flour
90 g sugar
Vanilla extract
25 g melted butter
- Syrup
50g of water
20g of sugar
- Icing cream
500g of heavy cream
40g of sugar
- 16 strawberries
1. Making genoise
1) Melt butter and cut the parchment paper (I used 3 parchment paper on the bottom of the pot)
2) Separate yolk and white and make meringue.
3) Divide the sugar three times and whip it until it forms a hard horn.
4) Clean bubbles for 1 to 2 minutes to prevent the whisk from hitting the ball at low speed.
5) Add the yolk and vanilla extract, mix them, and mix them with flour.
6) Put the batter on the butter, mix it well, and pour it back into the original batter and mix it quickly.
7) Pour batter in high position and remove large bubbles (see video).
8) Bake on very, very low for 45 to 50 minutes.
9) Wipe off droplets that are likely to fall onto the batter on the lid after "25 minutes!" (Do not open too often.)
10) Hit the pot once as soon as you get off the fire(see video)
11) Turn over and cool completely
12) Cut it with a knife according to the thickness you want.
* I used a pot with an upper diameter of 18 cm and a bottom diameter of 15–16 cm, and the height of the genoise was about 5 cm.
* If all the sugar in the meringue doesn't melt completely, there can be brown spots on the bottom
* Do not mix more than 40 times with flour.
* The butter temperature should be around 60 degrees when butter is put in. it feels a little hotter than warm.
* genoise tastes better after a day. If you have plenty of time, seal it with plastic wrap before cutting it with a knife, put it at room temperature per day.
2. Making syrup
1) Put sugar in water and microwave it until it boils.
2) If the sugar is completely dissolved, cool it down.
3. Cut Strawberries
1) Put it on the kitchen towel to remove moisture.
4. Icing
1) Cut the dried milk carton after washing it(see video)
2) Whipping heavy cream with sugar
3) If the cream moves smoothly to the spatula but leaves a clear mark, put 40% of the cream in a different mixing bowl and put it in the refrigerator.
4) Whip the remaining 60% of the cream until the whisk has a slightly hard cream horn (if you whip too much, it will separate).
5) Put a dish on a dry cloth, put some cream on the plate, put a sheet of genoise on it, put syrup on it, put cream, ㅔput strawberry, and put cream on it. Repeat!
6) Apply syrup on the last sheet, lightly icing, and refrigerate for a while.
7) Take out the remaining whipped cream, check the concentration, and if it's a bit watery, whip it again.
8) Icing (see video)
9) Put strawberries on top. Done!
* Whip and icing with ice water support.
* Use all syrup! Six to eight spoons per sheet.
* Please organize the bubbles a few times with a spatula before icing the cream.
* Cake will also be more moist and delicious if aged one more day in the refrigerator.
Song : Ujabes - Kitten
Music provided by Ujabes of RAUMI
Official Video Link: [저작권 없는 음악 BGM] 재즈풍의 밝고 귀여운 일상 브금ㅣ동물 ...
Song : Ujabes - Siamese cat (샴)
Music provided by Ujabes of RAUMI
Official Video Link: [저작권 없는 음악 BGM] 브이로그, 일상 브금ㅣ밝은/행복한/재즈...
#shortcake #cakeicing #icingwithoutturntable
3 سال پیش
در تاریخ 1399/12/21 منتشر شده
است.
500,534
بـار بازدید شده