プロが教えるスポンジケーキ＆デコレーションのつくり方

Описание: プロのケーキ屋が教える、ふんわり、しっとりのスポンジケーキのつくり方をお教えします。
スポンジケーキの生地の合わせ方、焼きあがり、スポンジのスライス、ホイップクリームのサンド、デコレーションまでを工程順に動画でご紹介します。http://www.perruche.jp/5836.html←こちらの...
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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.