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Strawberry Shortcake ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Rice oil : 70g
Baking powder : 1 tbsp (12 g)
(A) Unadjusted soymilk : 160g
(A) Sugar beet : 70g
(A) Vanilla oil : 3 drops
(B) Rice flour : 120g
(B) Almond powder : 30g
(B) Cornstarch : 30g
(C) Unadjusted soymilk : 200g
(C) Rice oil : 200g
(C) Sugar beet : 40g
(C) Lemon juice : 1/2 tbsp
Strawberry : 1 pack

Time required

70minutes

Procedure

1) prepare 00:06
Preheat the oven to 180 ° C.
Place a paper pattern on the mold.
2) Make the dough 00:21
Put (A) in a bowl, mix with a whipper, and mix while adding rice oil little by little.
Sift (B), mix with a whipper, sift baking powder, and mix quickly.
3) bake in an oven 02:03
Pour into a mold and bake in an oven preheated to 180 ° C for 20 minutes, then lower to 160 ° C for 10 minutes.
After baking, hit the top plate against the workbench to remove the air.
Remove from the mold and remove the rough heat.
4) Make soy milk cream 02:28
Put all (C) in a bowl and stir with a blender until it turns white.
5) Get ready for finishing 04:01
Slice the sponge into 3 pieces.
Set aside 10 strawberries, and cut off the calyx and slice the rest vertically.
6) Finish 04:32
Place 1/3 of the soy milk cream on each of the two sponges and flatten them, then line up the sliced strawberries.
Layer the remaining sponge on top and apply the remaining soy milk cream.
Decorate the strawberries that you have set aside.

Point

-For one round shape with a diameter of 15 cm.
・ Vegan cake that does not use eggs, dairy products, or flour. No need for creaming technique. A healthy "strawberry shortcake" recipe. Since it does not use allergens as much as possible, it can be eaten deliciously by a wide range of people.
・ By adding rice oil little by little, it becomes easier to mix with the whole.
・ Prevent shrinkage by striking the top plate against the workbench to remove air.