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ケーキ（いちごのショートケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

チャンネル登録者数: 433.0万人
再生回数: 4.7億回
動画数: 575本

材料

卵 : 2個
グラニュー糖 : 60g
薄力粉 : 60g
無塩バター : 15g
(A) Granulated sugar : 20g
(A) hot water : 40ml
(B) fresh cream : 200ml
(B) Salt-free yogurt : 100g
(B) granulated sugar : 30g
いちごパウダー : 6g
いちご : 16～20個

所要時間

70分

手順

1) make a sponge cake 00:17
Add eggs and granulated sugar to a heat-resistant bowl and mix.
Boil the egg mixture while whisking.
Put the unsalted butter in another heat-resistant bowl and melt it in a water bath.
Remove the egg mixture from the water bath and whisk.
Add the cake flour while sifting and mix.
Add a small amount of dough to the melted butter and mix.
Pour the mixture back into the dough and mix well.
2) bake 03:34
Spread a cooking sheet on the mold and pour 1 into it.
Remove the air by gently dropping it.
Bake in an oven preheated to 170 degrees for 25-30 minutes.
Remove from the mold and cover with kitchen paper to cool.
3) make sugar syrup 04:22
Put (A) in a bowl and mix.
Wipe off the water from the strawberries.
Cut off the stem and cut into round slices.
Cut 2 horizontally into 3 pieces with a thickness of 13 mm.
4) ヨーグルトクリームを作る 06:22
ボウルに(B)を入れ、氷水(分量外)で冷やしながら泡立てる。
5) 成形する 07:02
Apply the syrup from 3 to the surface of the sponge cake from 3.
Apply 4 evenly on the surface.
Arrange 3 strawberries.
Apply 4 evenly.
Place sponge cake on top and apply syrup.
Repeat the same steps.
Paint 4 on the sides.
Chill in refrigerator.
6) make strawberry cream 09:47
Add strawberry powder to the remaining 4 and mix.
Place in a piping bag and cool in the refrigerator.
7) 仕上げる 10:20
Cut off the end of 5 and cut it into 4 equal parts so that it becomes a square.
Strawberry, top with 6.
Finished on a plate.

Point

・Use a 15cm x 15cm mold.
・Boil the egg mixture in hot water until it reaches 30 to 35 degrees so that the sponge will swell.
・Apply sugar syrup to prevent the sponge from drying out.
・Whip the whipped cream with a spatula until it forms streaks.
・Apply the syrup until the sponge cake is moist.