How To Make Japanese Strawberry Shortcake | Looking At It Makes Me Want To Eat It Right way

♥ Ingredient

Cake type 15cm

2 eggs

60g sugar

15ml milk

He Thu Umbrella 60g

30ml water

15g sugar

2 teaspoons brandy

400ml fresh cream

32g sugar

20 or 25 strawberries

Blueberry dosage

170℃ 25 minutes

♥ Recipe

1. First, I made it from foam cotton. Fry the bowl with hot water 50~60℃. Add the sugar to the eggs and heat to about 40℃ while stirring.

2. Heating all the eggs will make it easier to foam. Properly foam with an electric funnel. According to the standard for foaming, foam until the powder stain does not disappear.

3. Put the milk in a bowl and mix gently. Add flour like this. Mix about 30 times with a rubber bellows. Pour the dough into a 15 cm cake pan and create a surface. Bake for 25 minutes at 170°C.

4. Then remove the sponge from the mold and let it cool. Put 30ml of water and 15g of sugar in the microwave to make syrup. Add brandy, but you don’t need to add this. When the sponge has cooled, divide into three parts.

5. If it’s hard to cut this into 3 pieces, 2 pieces is fine. Prepare strawberries and whipped cream to add. Add the sugar to the whipped cream and beat while cooling. The fat content of whipped cream is 35-40%.

6. Pour the syrup onto the sponge with a brush. Top with whipped cream and sliced strawberries side by side. I also put whipped cream on top of the strawberries and picked them up with a sponge. Do the same again.

7. Spread cream all over the cake. It is also good to use decorative combs. Garnish with strawberries and fruit and you’re done. If you heat the kitchen knife, the cake will cut easily and cleanly. You can cut 6 to 8 pieces in a 15cm mold.