Cherry blossom cake roll
material
Salted cherry blossom (cake) 25g milk (cake) 50g salt-free cream (cake) 40g low-gluten flour (cake) 60g egg yolk (cake) 3 whole eggs (cake) 1 protein (cake) 3 sugar (cake) 60g animal whipped cream (raspberry whipped cream stuffing) 65433.
working methods
1. Soak salted cherry blossoms in cold boiled water for 30 minutes, and then put them on paper towels to absorb water.
2. Heat the milk and unsalted cream with low heat, and turn off the heat after boiling.
3. Sift in the low-gluten flour and stir quickly with a wooden spoon.
4. Put on the tempering, stir while heating until the batter becomes a ball and won't stick to the pan, then leave the fire (heating time is about 1 min), and then move the dough to a steel basin.
5. Beat the yolk and the whole egg evenly, and add it to the dough three times, stirring evenly every time.
6. Make protein cream. Beat the egg whites until they are rough, and then add sugar three times until the egg whites are shiny and the ends are sharp.
7. Add the egg white cream into the batter in step 5 twice and stir evenly while rotating the steel basin.
8. Put the cherry blossoms in? There is baking paper in the center of the baking tray.
9. Pour the batter into the baking tray, then smooth the surface, put it in the oven preheated to 185, and bake for 15 minutes.
10. Immediately after baking, take the cake out of the baking tray and tear off the baking paper on four sides. When the cake is completely cooled, put a piece of baking paper on it, turn the cake over, tear off the baking paper below, put a new baking paper, turn the cake over so that the darker side (that is, the side without cherry blossoms) faces up.
1 1. Make raspberry cream stuffing. Beat the animal cream and sugar to 9 points, then add raspberry mud and beat well.
12. Spread the raspberry cream filling evenly on the cake and then roll it up from the side close to the body.
13. Wrap the cake roll in baking paper and put it in the refrigerator 1 hour.
14. When cutting the cake, you can bake the knife slightly with fire first, or soak it in hot water and dry it, and the cut surface will be more tidy.
Matcha cherry blossoms have blossomed in Xue Nan.
material
Salt-free butter 50g protein 50g low powder 10g fine sugar 60g almond powder 50g matcha powder 20g cherry blossoms.
working methods
1. Add unsalted butter to the pan and heat it to white fine powder. Turn off the fire and let it cool.
2. Add sugar to the egg whites and stir until soft.
3. Add caramel cream and stir well.
4. Then add the sieved almond powder, low flour and matcha powder and put them in the refrigerator 1 hour.
5. Squeeze the batter into the mold.
6. Bake in a preheated 180 oven for 12 minutes.
Sakura cheese
material
200 ml of fresh milk, 200 ml of whipped cream, 6-8 g of Geely powder, 6 g of water, 150 ml of vanilla sugar, 10 g of sugar, 30 g.
working methods
1. Mix milk and whipped cream evenly. Don't boil milk and whipped cream until they are slightly heated to 40 degrees. If you use bright films, please soak them in cold water in advance, and then slowly heat them in the pot until they dissolve. Dissolve gelatine in mild fresh milk and stir quickly by hand! When the cheese is still liquid, pour it into the mold and then put it in the refrigerator until it solidifies.
2. When the cheese is frozen and solidified, wash the salted cherry blossoms with clear water and let the flowers soak in water for a few minutes to dilute the salt. Then drain and press out the water.
3. After the cheese is frozen and solidified, put the washed and dried cherry blossoms on the cheese, slowly heat the pectin powder and water to make the pectin cooked. When the pectin solution is slightly cold (about 40-45 degrees), gently pour a spoonful on the cheese with a spoon. The step of pouring pectin is gentle, and the temperature should not be too high, otherwise the cheese will melt again and mix with pectin, so it can't show two levels of effect! After the pectin layer is completed, put it in the refrigerator to freeze the cherry blossom noodles until they are solidified.
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