라즈베리 생크림케이크

200 g frozen berries. Defrost frozen berries. 50 g water After adding water and grinding, filter the seeds. 55 g of sugar If you add cornstarch, the jam becomes thick and can be used to make whipped cream. 3 g cornstarch Heat over medium to low heat, simmer for 10 minutes, then simmer for 2 minutes. Raspberry jam to temper Hot water 30g Milk 35g Vegetable oil 50℃ Warm 115g Cold eggs Start whipping the egg whites at medium speed and add only a third of the sugar after 40 seconds. 95 g of sugar Add 1/3 of sugar every 30 seconds. The meringue is this soft, but it should be thick 30 g egg yolk 95 g pike sponge cake flour 150 ℃ 40 minutes 55 g raspberry jam I have tried raspberry whipped cream several times.

The amount of raspberry jam should be 16 to 20% of the heavy cream. 300 g of heavy cream Gradually pour the heavy cream at room temperature and mix well. I added 10 grams of sugar. This jam is not sweet, so decide what you want. 10 g of raspberry sugar is acidic, which thickens the cream. 12g milk If it feels too hard, add 3-4% more milk compared to heavy cream. Keep it in the freezer for a while so that it is very cold. This way you can make a high-quality cream 1.5 cm pink food coloring 60% whipped Reserve 180 g to decorate Refrigerator 175 g to add the cream This cream is thicker than normal white whipped cream.

Don't panic. It still makes a stable cream. The drink recipe is in the description box below. How to Make a Chocolate Cherry Blossom At the end of this video, stay tuned to find out how to find a cherry blossom. Check out my “Chocolate Balls” video to soften the chocolate.