Strawberry square cake : Strawberry cake | Brechel

'Subscribe' and 'Like' are great support for video production. Please 'Alarm' check, thank you! :) ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ See more Click ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ Turn on the subtitles for detailed explanation and Tip~ Today's baking is 3rd christmas cake, 'Strawberry square cake“. This cake has deep chocolate cream with creme anglaise and is more lovely by decorated with strawberry on the side. The christmas tree drawn in the biscuit makes cake more atmospheric christmas. :) Strawberry square cake (15cm square pan) 재료 Ingredients Christmas tree 10g Unsalted butter 10g Powdered sugar 10g Egg white 9g Cake flour Food coloring (Kelly green, leaf green, lemon yellow, very small amount of black) Biscuit 80g Egg yolk 35g Sugar 120g Egg white 60g Sugar 105g Cake flour White chocolate cream 1 Egg yolk 10g Sugar 75g Milk 4g Gelatin sheet 80g White chocolate 150g Fresh cream Syrup 40g Water 20g Sugar 1ts Cointreau (orange liqueur) or Rum 500g Strawberry How to make cookie 1. Beat the unsalted butter smoothly at room temperature. 2. Combine with powdered sugar. 3. Add egg white into it a little by little. 4. Sieve cake flour and mix. 5. Add the food coloring. (Mix the 3-4 similar series of the food colorings to make wanted color and add a little the black coloring to tone down) 6. Place the batter into a piping bag with 2mm tip. 7. Lay the parchment paper on the printed paper and fix it. 8. Squeeze the batter into the tree shape. 9. Place it in freezer. How to make biscuit 1. Add sugar in egg yolk and whisk it until it become ivory color. 2. Whisk the cold egg white and when bubble become white, add sugar in three times to make dense and smooth meringue. 3. Combine the yolk mixture with the meringue. 4. Mix the sieved cake flour into mixture in three times 5. Lay the parchment paper with the tree cookie dough that is placed in freezer before, on the pan (36x26cm). 6. Make flat top of the biscuit batter with scraper. 7. Bake at 180.℃ for 9-12 minutes. 8. Peel off parchment paper. 9. After cooling, press it into 15cm cutter and cut it by bread knife. How to make syrup 1. Add sugar in water and boil it until sugar is melted (It's okay using microwave). 2. Add Cointreau and cool it completely. (If you don't have it, you can use rum) How to make white chocolate cream 1. Soak the gelatine sheet in the cold water and squeeze it to remove water. 2. Add sugar in egg yolk and mix. 3. Heat the milk until the surface of milk boils with over medium heat. 4. Whisk the yolk mixture pouring milk a little by little. 5. Boil it over medium heat and stir it quickly to prevent burning. (about 82℃) 6. Stop heating, add gelatine and mix. 7. Add the white chocolate and mix. (When the white chocolate does not melt because of decreased temperature, melt it completely using microwave) 8. Whisk the fresh cream about 70-80%. 9. Cool the white chocolate until it becomes tepid and mix it with the fresh cream. Montage 1. Place the plain biscuit on the bottom of 15cm mousse mold and spread the syrup on the biscuit. 2. Spread the syrup on the bottom of biscuit that is drawn tree, 3. Cut strawberry into halves and place on the mold wall. 4. Squeeze the white chocolate cream on the crack. 5. Squeeze the cream on the bottom. 6. Place the strawberry in the center and spread the cream by spoon to prevent cracked space from floating. 7. Squeeze the remnant cream and spread it by spoon. 8. Cover the biscuit that is drawn tree and press down slightly. 9. Place in the refrigerator for 3 hours to harden. 10. Swathe the mold with a hot water-moistended cotton stuff and separate the mold Blog :http://blog.naver.com/asy1347551 Instagram:   / brechel__