Japanese Strawberry Shortcake Recipe 基本の苺のショートケーキの作り方

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▼Ingredients 15 cm
Whole eggs 2 pieces
Granulated sugar 60 g
Milk 15ml
Cake flour 60 g

Water 30 ml
Granulated sugar 15 g
2 teaspoon brandy (optional)

Heavy cream 400ml(35~40% fat)
Granulated sugar 32 g

170 ° C 25 min
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Conversion guide
15 cm (6 inch) → 18 cm (7 inch) 1.4 to 1.5 times
15 cm (6 inch) → 21 cm (8.2 inch) 1.8 to 2 times
15 cm (6 inch) → 24 cm (9.4 inch) 2.3 to 2.5 times

18 cm (7 inch) → 21 cm (8.2 inch) 1.4 to 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 1.8 to 2 times

18 cm (7 inch) → 15 cm (6 inch) 0.65 to 0.7 times

* You can also calculate based on eggs. For example, if the original recipe is for mold in 18cm diameter and 3 eggs used for it, to convert the recipe for 15cm mold, you can reduce 1 egg and only use 2/3 (0.66 times) of other ingredients.

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* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

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Видео Japanese Strawberry Shortcake Recipe 基本の苺のショートケーキの作り方 канала Emojoie Cuisine