料理

Japanese Strawberry Shortcake Recipe 基本の苺のショートケーキの作り方

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▼Ingredients 15 cm
Whole eggs 2 pieces
Granulated sugar 60 g
Milk 15ml
Cake flour 60 g

Water 30 ml
Granulated sugar 15 g
2 teaspoon brandy (optional)

Heavy cream 400ml(35~40% fat)
Granulated sugar 32 g

170 ° C 25 min
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Conversion guide
15 cm (6 inch) → 18 cm (7 inch) 1.4 to 1.5 times
15 cm (6 inch) → 21 cm (8.2 inch) 1.8 to 2 times
15 cm (6 inch) → 24 cm (9.4 inch) 2.3 to 2.5 times

18 cm (7 inch) → 21 cm (8.2 inch) 1.4 to 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 1.8 to 2 times

18 cm (7 inch) → 15 cm (6 inch) 0.65 to 0.7 times

* You can also calculate based on eggs. For example, if the original recipe is for mold in 18cm diameter and 3 eggs used for it, to convert the recipe for 15cm mold, you can reduce 1 egg and only use 2/3 (0.66 times) of other ingredients.

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* Preheating is necessary. Even if the recipe was written without “preheat oven …”, you must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

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Emojoie Cuisine Recipe Book(In Japanese)
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Thank you for your cooperation in translation.
https://bit.ly/2LuQlPf

引用元:https://www.youtube.com/watch?v=wl-QGMKDs8E

みんなのコメント

ショートケーキって原点にして頂点って感じがするよね

えもじょわさんの家でクリパするってなったら抽選とかの倍率すごそう

真ん中に乗せたイチゴがあんな風に潰れずに切れる包丁が欲しい…。

「美味しそう」よりも先に「美しい」が出てきてしまう私です(笑)。いつ見ても、見惚れてしまいます・・・。

 

 

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