Strawberry Charlotte
By VicentaLakin
strawberry harvest season, fresh strawberries, so much love, so much better to make a cake ~ materials: cake cake: eggs four, sugar 100g, low-banded flour 100g bavarian cream: milk 160g, egg yolk four, vanilla sugar 45g, gildrin tablet one, light cream 230g decorating: strawberries appropriate, blueberries appropriate, transparent mirror fruit and gum
Recipe Recommendations
- eggs of 4
- fine sugar 100g
- low-gluten flour 100g
- milk 160g
- egg yolk of 4
- vanilla sugar 45G
- gelatin tablets 1 tablet
- light cream 230g
- strawberry appropriate amount
- blueberry
- transparent mirror pectin
- sweetening
- roast
- several hours
- senior
Steps for Strawberry Charlotte
1
Make a cake cake first: put sugar in the protein and send it to a hard bubble
2
Add egg yolk and use the electric omelet. Fight
3
Until the traces of the egg paste are not easily lost
4
Scan low-banded flour
5
scratch it evenly, then put the cake in the bag, open about 1 cm
6
squeeze the seven to eight cm stripe in order on the grill
7
Surface sifting a layer of sugar powder to the preheated middle of the oven, 190 degrees, 10-15 minutes
8
Take another dish and squeeze out two round cakes in a spiral
9
Surface sifting a layer of sugar powder to the preheated middle of the oven, 190 degrees, 10-15 minutes
10
When you're out of the oven, you're gonna have to flatten the side of the strip cake
11
Put it along the border code into a 6-inch cake model, and fill it with another cake, so that you don't leave a gap in the interface; then cut the circle cake piece to the right size and put it on the bottom of the mould
12
Here's to make Bavarian cream: put the gilding tablets in cold water
13
Take four yolks and add vanilla sugar
14
Send it to the egg paste
15
Milk pours into the pot. Fire heats up
16
Turn off the fire at the edge of the milk and add a soft glint
17
It melts to the ground
18
Pour it down and mix it up
19
When you're mixed, the fire continues to heat up to 80-90 degrees in the egg fluid
20
Add sugar powder to the cream
21
We're going to use the electric omelet until about seven
22
Add cold cream
23
It's even. Bavaria cream is ready
24
Falling into Bavaria cream to about half the size of the cake
25
Put in another cut round cake piece
26
Keep pouring in the remaining Bavarian cream at the right altitude and then put the cake in the freezer for half a day to condensate it
27
Take out the cake, decorate it with a proper amount of strawberries and blueberries, and paint a thin layer of transparent mirror gum on the surface
28
When you're out of shape, you can just wear the edges and the ribbonsStrawberry Charlotte Make Tips
Cake cakes are made using Japanese sponge cakes, which are easier to deliver than sponge cakes that are usually full-emelled; 2. Bavaria fresh cream, which is actually a mussette, should not be intimidated by this high name. 3. When cakes are assembled, be careful not to leave a gap in the collage, or end up with muss fluids that may spill; 4. Obsolete fruit cakes should be painted with a transparent mirror