Cherry blossom cake roll
material
Salted cherry blossom (cake body) 25g milk (cake body) 50g whipped cream (cake body) 40g low-gluten flour (cake body) 60g egg yolk (cake body) 3 whole eggs (cake body) 1 protein (cake body) 3 sugar (cake body) 60g animal whipped cream (raspberry whipped cream filling) 65433.
working methods
1. Soak the preserved cherry blossoms in cold boiled water for 30 minutes, and then put them on paper towels to absorb water.
2. Heat the milk and whipped 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 is agglomerated and will not 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 a protein cream. Beat the egg whites until they are rough, and then add sugar three times until the egg whites are shiny and sharp at both ends.
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 the four sides. After the cake is completely cooled, put a piece of baking paper on it, turn the cake upside down, tear off the baking paper below, then put a new baking paper on it and turn the cake upside down so that the darker side (that is, the side without cherry blossoms) faces upwards.
1 1. Make raspberry cream stuffing. Beat the whipped cream and sugar for 9 minutes, then add the raspberry puree and stir 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 with 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 cost Xue Nan.
material
Salt-free butter 50 g protein 50 g low powder 10 g fine sugar 60 g almond powder 50 g matcha powder 20 g cherry blossoms.
working methods
1. Add the unsalted butter into the pot and heat it to white fine powder. Turn off the fire and let it cool.
2. Add sugar to the egg white and stir until soft.
3. Add caramel cream and mix well.
4. Then add the sieved almond powder, low flour and matcha powder, and put them in the refrigerator for cold storage 1 hour.
5. Squeeze the batter into the mold.
6. Bake in a preheated 180 oven for 12 minutes.
Sakura cheese
material
200ml of fresh milk, 200ml of whipped cream, 6-8g of gelatin powder, 6g of water,150ml of vanilla sugar,10g of sugar, 30g.
working methods
1. Mix milk and whipped cream evenly. Don't boil milk and whipped cream until it is slightly heated to 40 degrees. If you use bright film, please soak it in cold water in advance, and then slowly heat it in the pot until it dissolves. Dissolve gelatine in mild fresh milk and stir quickly by hand! When the cheese is still liquid, pour it into the mold and put it in the refrigerator until it solidifies.
2. When the cheese is frozen and solidified, wash the pickled 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 solidified in cold storage, put the washed and dried cherry blossoms on the cheese, slowly heat pectin powder and water to cook pectin, and when the pectin solution cools slightly (about 40-45 degrees), gently pour a spoonful on the cheese with a spoon. This step of pouring pectin is very 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 surface until it solidifies.
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