Wednesday, February 17, 2010

Ichigo Choco ichigo creme cake










Choco sponge is really fluffy! Really good but one bad point. It breaks apart pretty easily. Attempted to draw rilakkuma on it but it got peeled off. maybe have to bake it less plus make it thicker.

Point:
Use 4 egg whites
Place eggs in warm water bath to make them room temperature

◇卵黄生地◇
 卵黄       3個分
 砂糖       30g

 サラダ油     40cc
 水        60cc
 バニラエッセンス 少々
 薄力粉      80g
 食用色素(赤)  少々
 (食用色素を溶く水・少々)

◇卵白・模様部分用◇
 
 卵白       1個分
 砂糖       5g

 コーンスターチ  ひとつまみ
 薄力粉      小さじ1

◇卵白・生地用◇
 卵白       4個分
 砂糖       25g

 コーンスターチ  小さじ1弱


No comments:

Post a Comment