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check the recipe and method are below:
Sponge cake (18cm)
120g granulated sugar
Three eggs
70g flour
10g butter
10g milk
* Oven preheated at 200 ℃
* Butter and milk keep dissolved
* Flour keep sieved
While mixing ⑴ eggs and granulated sugar was subjected to hot water, put the heat up to 35~40 ℃.
* Regardless of the season and make sure. bubble of the whipped egg will firmly.
However, since foaming is deteriorated to be warmed to 40 ℃ or more, you must be careful.
Beat in ⑵ hand mixer. Measure of foaming ribbon shape (a state in which the ribbon is gambling scooped by the hanging fabric)
And mix with the addition of ⑶ flour.
And Sakkuri. Rather, Konaki more to carefully mix from gone.
(If you come out shiny. Cloth to encourage gluten formation of wheat flour, a sign that it was mixed with chitin)
⑷ is combined with butter had been dissolved about 1/3 of the dough, to fit evenly back into the rest of the dough Once familiar.
* Butter at 40 ℃ or more. it is not amenable to the cold and well fabric
When you put in a ⑸ oven, and bake in about 25 to 30 minutes to set to 180 ℃.
* Baked over and towel Once up, to prevent the evaporation of moisture.
Whipped cream
200ml fresh cream (milk fat content of 40% or more)
14g granulated sugar
Vanilla essence little
It is used in bubbled while cooling with ice water
(And whisk until thickened with a hand mixer comes out, you can adjust the firmness of the favorite in the hand)
Point to make a delicious cake decoration
* Immediately after Agari baked sponge cake, moisture will evaporate. You do not need to paint the syrup on a surface that was slice If it is not the purpose of flavor.
* Whipped cream is recommended for more than 40% milk fat.
Because many of course amount of moisture in the low-fat, it does not enjoy the taste of a full-bodied. At the same it is weakened shape retention from the whisk. (High fat, it must have in mind that it is easy separation)
* And sand to the finished cake will recommend that you enjoy and from 2 hours long rested in the refrigerator. Cream of moisture familiar with the sponge, the entire will and moist. By finish without the "ponche", eggs, flour, cream of taste looks better.