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いちごショートケーキ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

卵 : 2個
薄力粉 : 70g
砂糖 : 70g
牛乳 : 20ml
無塩バター : 20g
いちご : 300g(1パック)
生クリーム : 300ml
砂糖(クリーム用) : 30g

Time required

60minutes

Procedure

1) バターと牛乳を温める 01:40
Put unsalted butter and milk in a heat-resistant container and heat in a microwave oven at 600W for 40 seconds.
Melt the butter mass while mixing.
After melting, leave it for a while to remove the rough heat.
2) 卵を泡立てる 02:23
Put the eggs in a bowl and lightly beat them with a hand mixer.
Add sugar and mix evenly without turning on the hand mixer.
Prepare hot water at around 60 ° C and whisk in a hand mixer at high speed for 3 minutes while still in a water bath.
When it foams, remove it from the water bath and whisk it at low speed with a hand mixer for 2 minutes to crush the fine bubbles.
3) Mix the ingredients of the dough 03:54
Add the cake flour to the whipped egg while shaking it, and mix it while turning it back with a rubber spatula.
When the lumps disappear and the dough becomes heavier and more viscous, add the melted butter and milk (mix again) to the dough and mix quickly to return with a rubber spatula.
4) 型に生地を流し込む 05:18
生地を型に流し込み、3回程度落として空気を抜く。
竹串で20周程度生地をかき回す。
5) 生地を焼く 05:39
予熱しておいたオーブンで160℃で25～30分程度焼く。
6) 生地の粗熱を取る 05:47
焼きあがった生地を3回程度落とし、すぐに型から外す。
網の上に生地を逆さにした状態で乗せ、粗熱を取る。
粗熱が取れたら生地からシートを剥がし、冷蔵庫で休ませる。
7) 生クリームを作る 07:23
氷水を用意し、冷やしながらボウルに入れた生クリームと砂糖を6分立て程度にハンドミキサーで泡立てる。
泡だて器に持ち替え再び泡立てながら、生クリームの硬さを調節する。
8) いちごを用意する 08:38
6粒～7粒程度のいちごのヘタを切り落とし、縦半分にカットする。
9) 生地をスライスする 09:11
冷やしておいた生地を取り出し、生地を3等分にスライスする。
10) 生クリームを塗る 09:56
Place the bottom of the dough on a rotary table, apply an appropriate amount of fresh cream, and spread it.
Arrange the cut strawberries evenly.
Add an appropriate amount of fresh cream and spread it until you can see the red color of the strawberries.
Place the dough on the second level and lightly press it with your hands.
Put an appropriate amount of fresh cream on it and spread it roughly.
Scoop an appropriate amount of fresh cream on a knife and apply it from the side so as to fill the gaps between the strawberries and the dough.
Scoop an appropriate amount of cream again, scoop it up from the bottom, spread it with a knife on the side of the cake, and apply the cream until the dough disappears.
After covering the dough with the cream, lightly touch the side of the cake with a knife and turn the table to evenly spread the cream.
The cream on the surface is leveled toward the center.
11) 飾りつけをする 13:13
Move the cake to the plate.
Put the cream in a piping bag and squeeze it on the surface of the cake.
Finally, decorate the strawberries and complete.

Point

・ By using white sugar, the dough has a pleasant texture.
・ Condensed milk may be used as a substitute for sugar for cream. In the case of condensed milk, adjust it to your liking, using about 50g as a guide.
・ A cake mold of 15 cm is available. Place an oven sheet (or parchment paper) on the bottom and sides in advance.
・ Depending on the temperature of butter and milk, heating may be required for 40 seconds or longer. If the butter does not melt completely, adjust and heat again.
-Start preheating the oven to 160 ° C just before boiling the eggs and sugar and whipping.
・ Eggs should be whipped smoothly to the extent that they are fine and glossy.
・ When mixing the cake flour, turn the rubber spatula back so that it is scooped up from the bottom. If lumps remain, they may appear on the surface of the dough when baked, so mix them so that no lumps remain.
・ If the butter and milk have cooled when adding butter and milk to the dough, warm it to the level of human skin before adding it to the dough.
・ By stirring with a bamboo skewer, large bubbles are crushed and the surface is leveled.
・ By dropping the baked dough, steam is released and the dough is prevented from shrinking. When removing the dough, it is advisable to lay a cooking sheet on a flat surface such as a cutting board.
・ If you do not crush the dough that is stuck on the bottom side by turning it upside down and removing the rough heat, the dough will have a light texture. When resting the dough in the refrigerator, put it in a plastic bag and let it rest so that it does not dry out.
・ When whipping cream, be sure to put it in ice water. For a 6-minute stand, it is enough that the corners pass lightly when lifted.
・ As a guideline for the hardness of the cream when whipping with a whisk, it is sufficient that the whisk lifts lightly and the corners bow, leaving no mixed streaks.
・ When slicing the dough, prepare two pieces (height about 3 cm) with four splits fastened with cellophane tape, place them on both ends of the dough and fix them with tape to slice the dough while keeping the height constant. Can be done.
・ Since the upper part of the cut-off dough will not be used this time, you can eat it as it is or with fresh cream.
・ If you do not have a rotary table, you can substitute it by placing two plates on a wet cloth and turning only the upper plate.
・ When you spread the cream for the second time, you can correct it later without filling the gaps in the strawberries, so it's okay.
・ Since the cream on the surface is then topped with strawberries and fresh cream, it is okay if it is slightly uneven.
・ When moving the cake, put a knife under the cake and put your hand in the lightly lifted gap to move it.
・ The remaining cream will be used for decoration, so whisk it again with a whisk to make it a firm cream.
・ Prepare your favorite piping bag for decoration.
・ You may add Christmas decorations or festive decorations if you like.