Hello, everyone:)
This is a video of making a mugwort genoise for mugwort crumble shortcake!
The length of the video is too long to upload the entire video at once, so I upload the genoise first.
I will upload a video of making a mugwort shortcake with this cake sheet tomorrow :)
Basically, this cake is made with 'Seperated Egg Method', so it is the same process as the previous video.
• SUB)초보자도 🌟절대🌟실패없는 부드럽고...
If you click the link above, how to make it is explained in more detail than this video.
* Products used
-Egg: Large size (50g without shell per 1)
-White sugar: Domino sugar
-Power: Swans down
-Hand mixer:
www.amazon.com/gp/product/B00...
-Cake mold: diameter 15cm, height 7cm
-Oven: Unox XTF135 (Cadco in the US)
▶ Materials (3 pieces of 1.5cm thick cake sheets)
: White 85g,
80 g sugar,
55 g yolk,
65 g cake flour,
10g mugwort powder,
7 g corn starch,
30 g of milk,
20 g butter
1) Line the paper on the mold in advance and sieve the flour, mugwort powder, and corn starch together.
2) Divide sugar into 3 in the cold whites and make soft pick meringue.
3) Add the yolk and mix lightly until well blended.
4) Divide the sifted dry ingredients into two and fold it lightly with a spatula.
5) Add a scoop of batter to the milk and butter heated at 40 to 60 degrees C (100 ~ 140 ° F) and mix thoroughly.
6) Put 5) back into the dough. Spread it evenly with a spatula to prevent it from sinking to the floor.
7) Mix the ball in a J shape to rotate it evenly. Since butter + milk enters the dough, bubbles are quickly turned off, so work as quickly as possible. When the dough is evenly mixed, put it right into the mold.
* After adding butter + milk, please fold 2 ~ 30 times. Folding too much reduces the volume of the cake.
8) Pan in a round mold, evenly arrange the top with a spatula, and then gently drop it on the floor to remove unnecessary bubbles.
9) Bake at 165 degrees C for 30 minutes. (325 ° F)
* Preheat the oven well in advance.
* Depending on the performance of your oven, the baking time and temperature may vary. Bake in a common household oven at 170-180 degrees C.
10) Drop the baked sponge cake in a mold and drain the steam out, turn it over and cool it on the cooling net.
* Storage: If you leave it in the air, the surface dries quickly, so as soon as it cools down, put it in a plastic bag and seal it. If you leave it at room temperature for about a day, the moist will spread all over and it's much more moisturizing than when you just made it, so it's more delicious. It can be stored at cool room temperature for two to three days. Since the moisture is quickly removed from cake, you'd better eat it within 2 weeks when you keep it in the freeze.
* Comments that are not polite or unpleasant to me are deleted without notice.
Instagram: https: // jadore________
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