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How to Make Christmas Cake クリスマスケーキの作り方

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Autor:	cookingwithdog
Opis:	Advice for Making Christmas Cake This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly. The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary. Please turn on the English caption for the video (click CC button) and follow every single steps. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described below and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional. Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! - Francis Ingredients for Christmas Cake (18cm/7.09 inch diameter) - Sponge Cake - 150g Eggs (5.29 oz) 100g Sugar (3.53 oz) 90g Cake/Pastry Flour (3.17 oz) (Please use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.) 15g Unsalted Butter (0.529 oz) 1 tbsp Milk - Soaking Syrup - 2 tbsp Sugar 3 tbsp Hot Water 1 tbsp Kirsch - a type of brandy made from fermented cherries - Toppings - 400ml Whipping Cream with 35% fat (1.69 u.s. cup) 3 tbsp Sugar 450g Strawberries (0.992 oz) Powdered Sugar Parchment Paper (bottom): 18.4cm/7.24 inch diameter Parchment Paper (side): 6x58cm/2.36x22.8 inch Cake Pan (18cm/7.09 inch diameter) Christmas Ornaments * Let the cake cool down in the cake pan as it will keep the sponge cake moist. ＜材料＞直径18cmのスポンジ型1台分【スポンジ生地】・卵：150g ・グラニュー糖：100g ・薄力粉90g ・バター（食塩不使用）15g ・牛乳：大1 【シロップ】・グラニュー糖：大2 ・湯：大3 ・キルシュ：大1 ※キルシュワッサー（Kirschwasser）とも言う。サクランボで作ったブランデーの一種。【仕上げ用】・生クリーム：400ml（乳脂肪分35%使用）・グラニュー糖：大3 ・いちご：450g（大20粒）・粉糖：適量オーブンペーパー：6×58cm、直径18.4cmの円直径18cmのスポンジ型クリスマス用オーナメント Ingredientes para o Bolo de Natal (18cm de diâmetro) - Bolo Esponja - 150g de ovos 100g de açúcar 90g de farinha 15g de manteiga sem sal 15ml de leite - Calda para umedecer - 4 colheres de sopa de açúcar 6 colheres de sopa de água quente 2 colheres de sopa de Kirsch - um tipo de brandy feito com cerejas fermentadas - Enfeites - 400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata - você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro) 6 colheres de sopade açúcar 450g de morangos Açúcar de confeiteiro Papel vegetal (para o fundo): 18,4 cm Papel vegetal (para a lateral): 6 X 58cm Forma para o bolo: 18 cm de diâmetro Ornamentos com motivos natalinos * Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.
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Tagi: christmas cake sponge cake christmas crepe crêpe how to cooking Japanese food recipe cooking with dog dessert sweet strawberry whipped cream kirsch kirschwasser powdered sugar cake flour クリスマスケーキクリスマスクレープ料理日本食レシピ作り方ハウツークッキングウィズドッグ洋食洋菓子お菓子デザートイチゴ生クリームキルシュワッサー粉砂糖薄力粉

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