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Strawberry Mille Crepes ｜ MINOSUKE SWEETS's recipe transcription

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MINOSUKE SWEETS

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Ingredients

Egg (for sponge dough) : 1 piece
Granulated sugar (for sponge dough) : 30g
Soft flour (for sponge dough) : 30g
Vegetable oil (for sponge dough) : 5g
Milk (for sponge dough) : 5g
Soft flour (for crepe dough) : 40g
Granulated sugar (for crepe dough) : 20g
Salt (for crepe dough) : Lightly one pinch
Eggs (for crepe dough) : 1 piece
Vegetable oil (for crepe dough) : 8g
Milk (for crepe dough) : 125g
Fresh cream : 200ml
Granulated sugar : 14g
Strawberry : Approximately 28 grains (3 of which are displayed on top)

Time required

90minutes

Procedure

1) Make sponge dough 00:17
Put eggs and granulated sugar in a bowl, warm to about 34 ° C, mix and whisk well.
Sift the cake flour and mix.
Add vegetable oil and slightly warm milk and mix.
2) Pour the dough into a mold and bake in the oven 02:20
Pour the dough into a mold with a 15 cm paper pattern and bake in an oven at 170 ° C for about 15 to 18 minutes.
When it is baked, drop it on the table and give a shock.
3) Make crepe dough 02:53
Sift the cake flour, sugar and salt into a bowl and mix.
Add eggs and vegetable oil and mix.
Divide the milk into two portions and mix well each time.
Let it rest for at least an hour.
4) Bake crepe dough 04:55
Just before baking, strain the dough with a colander.
Use a 20 cm frying pan to warm.
Place a wet cloth on the bottom of the frying pan to remove the heat, then pour in the crepe dough and bake.
Bake the dough, and when both sides are baked, stack it on a plate. Bake about 7 to 8 pieces.
5) Prepare strawberries 06:29
Rinse the strawberries under running water and drain them with kitchen paper.
Except for 3 grains, cut off the calyx and slice into 1 cm pieces.
Cut the 3 grains used for finishing in half with the calyx remaining.
6) Slice the sponge cake 08:02
Slice the baked 2 sponge cake into pieces of about 1.5 cm.
7) Make whipped cream 08:39
Put the chilled cream and granulated sugar in a bowl and whisk with a hand mixer until the horns stand.
8) Mold 09:18
Make a pattern using a clear file or a plastic plate and lay it on the bottom of the pattern.
Add sliced sponge and apply whipped cream all over. Layer the crepe on top of it.
Apply whipped cream again and line up the strawberries. Apply whipped cream again and layer crepes.
Repeat this process 5 times.
9) Refrigerate and cut 12:13
Refrigerate and cut to size with a warm knife.
Put the strawberry cut in half and finish it.

Point

・ When making sponge dough, use a whipper to adjust the air bubbles, and the dough will be finely textured.
・ Sponge cake can be stored frozen.
・ In order to make the cross section look beautiful, it is necessary to pay attention to the arrangement and cutting.
・ The shape is stable by laying a sponge cake, but it is possible to make it without it.
・ Commercially available sponge cake may be used. However, because it is made sweet, it is necessary to adjust sugar such as whipped cream to balance it so that it does not become too sweet.
・ It is delicious even if you use other fruits.