Schufflerey strawberry cake
By VicentaLakin
Recipe Recommendations
- cream cheese 150g
- pure milk 250g
- butter 75g
- egg yolk 180G
- fine sugar 20g
- low-gluten flour 75g
- cream of tartar
- dried protein powder 6G
- refrigerated protein
- light cream 200g
- Souffrey strawberry puree 100g
- Jundu wine 2ML
- Souffrey strawberry fruit meat filling 20g
- sweet fragrance
- other
- an hour
- ordinary
Steps for Schufflerey strawberry cake
1
First, the cream cheese is fine。
2
Low-banded powder and corn starch are sifted with yolk and fine sugar。
3
Then the pure milk and butter boiled slowly and evenly。
4
Smuggle to no particles in step 2。
5
The fine sugar, corn starch and dry protein powder are mixed and then added to the chilled protein (weight 18)。
6
Take a small number of steps 5 and add a small number of steps 4 to the step 4 and then all of them to the step 4 (final weight 38-40)。
7
brush a layer of butter on the inside of the cake mold (ten cm in diameter) and squeeze it into 50 g suffles
8
on the grill, some 0.5 cm of running water is poured into the oven, and the temperature of the oven is 190°c - 120°c, for about 12 minutes; the oven door needs to be opened a little bit。
9
First, light cream, 40% of the hair, suffre strawberries, and then pure milk。
10
the baked suvere cake cooled off and cut into three slices. squeeze 10 g strawberry meat pies on the first suvere cake, then put on a suvere cake and squeeze 10 g strawberry meat pies。
11
put on a suvere cake and squeeze 40 g strawberry cream。
12
Decoration is fine。