TANPA PENGEMBANG! STRAWBERRY SHORT CAKE!
Resep
Japanese Strawberry Shortcake
Bahan
Syrup:
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lelehkan mentega tawar bersama susu cair lalu sisihkan dalam keadaan hangat.
- Siapkan loyang yang sudah dialasi kertas dan panaskan oven di suhu 165 derajat.
- Didihkan air di panci untuk mengetim telur lalu matikan apinya.
- Campur telur dengan gula pasir, garam, dan vanilla extract, aduk asal tercampur.
- Tim mangkuk telur di atas air panas sampai suhunya sekitar 40 derajat atau terasa hangat seperti orang demam.
- Kocok dengan mixer kecepatan medium sampai pori-pori adonan mulai mengecil.
- Turunkan ke kecepatan paling rendah dan kocok sampai adonan kental berjejak, jangan overmix.
- Ayak tepung protein rendah ke dalam adonan.
- Aduk balik perlahan sampai rata sampai ke bagian tengah dan samping mangkuk.
- Ambil sebagian adonan dan campurkan ke campuran mentega dan susu hangat, aduk dengan whisk sampai rata.
- Tuang kembali ke adonan utama lalu aduk balik sampai rata.
- Tuang adonan ke loyang lalu hentakkan untuk mengeluarkan udara.
- Panggang di suhu 165 derajat selama 35-40 menit sampai matang.
- Keluarkan cake, hentakkan loyang, lalu balikkan di cooling rack sampai dingin.
- Rapikan bagian atas cake lalu ukur dan tandai di empat sisi untuk dibagi tiga.
- Potong cake mengikuti tandanya sampai jadi tiga lapis.
- Buat simple syrup dari air panas dan gula pasir, aduk sampai gulanya larut.
- Kocok whipping cream cair dengan gula pasir dan vanilla extract sampai soft peak.
- Iris strawberry agak tebal untuk isian dan hiasan.
- Tap lapisan cake pertama dengan simple syrup memakai kuas, jangan ditarik.
- Oles krim tipis sebagai lem lalu tata potongan strawberry rapat-rapat.
- Tutup dengan krim lagi dan ratakan sampai sela-sela strawberry terisi penuh.
- Ulangi proses yang sama untuk lapisan berikutnya lalu tumpuk lapisan terakhir.
- Tutup seluruh permukaan cake dengan krim agak tebal lalu tarik dengan spatula sampai mulus.
- Semprotkan sisa krim di bagian atas dengan piping bag bermotif bintang.
- Hiasi dengan strawberry segar di atasnya.
- Simpan di kulkas sampai set lalu potong dan sajikan.
Ingredients
Syrup:
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt the unsalted butter with the milk and keep it warm.
- Line the cake tin with paper and preheat the oven to 165 degrees Celsius.
- Bring a pot of water to the boil for the egg bain-marie, then turn off the heat.
- Combine the eggs with sugar, salt, and vanilla extract, stirring roughly to mix.
- Warm the egg bowl over the hot water until it reaches about 40 degrees Celsius, feverish to the touch.
- Whip on medium speed until the bubbles in the batter start to get finer.
- Drop to the lowest speed and whip until the batter holds a ribbon, without overmixing.
- Sift the cake flour into the batter.
- Fold gently until combined, reaching the centre and the sides of the bowl.
- Take some batter and whisk it into the warm butter and milk mixture until combined.
- Pour it back into the main batter and fold until evenly combined.
- Pour the batter into the tin and tap it to release trapped air.
- Bake at 165 degrees Celsius for 35 to 40 minutes until done.
- Take the cake out, drop the tin, then invert it onto a rack to cool.
- Trim the top of the cake, then measure and mark it on four sides to divide into three layers.
- Slice the cake along the marks into three layers.
- Make a simple syrup from hot water and sugar, stirring until dissolved.
- Whip the liquid cream with sugar and vanilla extract to soft peaks.
- Slice the strawberries fairly thick for the filling and topping.
- Dab the first cake layer with simple syrup using a brush rather than dragging it.
- Spread a thin layer of cream as glue, then pack the strawberry slices on tightly.
- Cover with more cream and level it so the gaps between the strawberries are filled.
- Repeat the same process for the next layer, then top with the final layer.
- Cover the whole cake with a fairly thick layer of cream, then smooth it with a spatula.
- Pipe the remaining cream on top using a star tip.
- Decorate with fresh strawberries on top.
- Chill until firm, then slice and serve.
Mode Masak
Resep
Japanese Strawberry Shortcake
TANPA PENGEMBANG! STRAWBERRY SHORT CAKE!
TANPA PENGEMBANG! STRAWBERRY SHORT CAKE!
Bahan
Syrup:
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lelehkan mentega tawar bersama susu cair lalu sisihkan dalam keadaan hangat.
- Siapkan loyang yang sudah dialasi kertas dan panaskan oven di suhu 165 derajat.
- Didihkan air di panci untuk mengetim telur lalu matikan apinya.
- Campur telur dengan gula pasir, garam, dan vanilla extract, aduk asal tercampur.
- Tim mangkuk telur di atas air panas sampai suhunya sekitar 40 derajat atau terasa hangat seperti orang demam.
- Kocok dengan mixer kecepatan medium sampai pori-pori adonan mulai mengecil.
- Turunkan ke kecepatan paling rendah dan kocok sampai adonan kental berjejak, jangan overmix.
- Ayak tepung protein rendah ke dalam adonan.
- Aduk balik perlahan sampai rata sampai ke bagian tengah dan samping mangkuk.
- Ambil sebagian adonan dan campurkan ke campuran mentega dan susu hangat, aduk dengan whisk sampai rata.
- Tuang kembali ke adonan utama lalu aduk balik sampai rata.
- Tuang adonan ke loyang lalu hentakkan untuk mengeluarkan udara.
- Panggang di suhu 165 derajat selama 35-40 menit sampai matang.
- Keluarkan cake, hentakkan loyang, lalu balikkan di cooling rack sampai dingin.
- Rapikan bagian atas cake lalu ukur dan tandai di empat sisi untuk dibagi tiga.
- Potong cake mengikuti tandanya sampai jadi tiga lapis.
- Buat simple syrup dari air panas dan gula pasir, aduk sampai gulanya larut.
- Kocok whipping cream cair dengan gula pasir dan vanilla extract sampai soft peak.
- Iris strawberry agak tebal untuk isian dan hiasan.
- Tap lapisan cake pertama dengan simple syrup memakai kuas, jangan ditarik.
- Oles krim tipis sebagai lem lalu tata potongan strawberry rapat-rapat.
- Tutup dengan krim lagi dan ratakan sampai sela-sela strawberry terisi penuh.
- Ulangi proses yang sama untuk lapisan berikutnya lalu tumpuk lapisan terakhir.
- Tutup seluruh permukaan cake dengan krim agak tebal lalu tarik dengan spatula sampai mulus.
- Semprotkan sisa krim di bagian atas dengan piping bag bermotif bintang.
- Hiasi dengan strawberry segar di atasnya.
- Simpan di kulkas sampai set lalu potong dan sajikan.
Ingredients
Syrup:
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt the unsalted butter with the milk and keep it warm.
- Line the cake tin with paper and preheat the oven to 165 degrees Celsius.
- Bring a pot of water to the boil for the egg bain-marie, then turn off the heat.
- Combine the eggs with sugar, salt, and vanilla extract, stirring roughly to mix.
- Warm the egg bowl over the hot water until it reaches about 40 degrees Celsius, feverish to the touch.
- Whip on medium speed until the bubbles in the batter start to get finer.
- Drop to the lowest speed and whip until the batter holds a ribbon, without overmixing.
- Sift the cake flour into the batter.
- Fold gently until combined, reaching the centre and the sides of the bowl.
- Take some batter and whisk it into the warm butter and milk mixture until combined.
- Pour it back into the main batter and fold until evenly combined.
- Pour the batter into the tin and tap it to release trapped air.
- Bake at 165 degrees Celsius for 35 to 40 minutes until done.
- Take the cake out, drop the tin, then invert it onto a rack to cool.
- Trim the top of the cake, then measure and mark it on four sides to divide into three layers.
- Slice the cake along the marks into three layers.
- Make a simple syrup from hot water and sugar, stirring until dissolved.
- Whip the liquid cream with sugar and vanilla extract to soft peaks.
- Slice the strawberries fairly thick for the filling and topping.
- Dab the first cake layer with simple syrup using a brush rather than dragging it.
- Spread a thin layer of cream as glue, then pack the strawberry slices on tightly.
- Cover with more cream and level it so the gaps between the strawberries are filled.
- Repeat the same process for the next layer, then top with the final layer.
- Cover the whole cake with a fairly thick layer of cream, then smooth it with a spatula.
- Pipe the remaining cream on top using a star tip.
- Decorate with fresh strawberries on top.
- Chill until firm, then slice and serve.
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