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Japanese Strawberry Cake

FULL RECIPES

Ingredients                         Grams

Egg                                         430

Sugar                                      290

Salt                                              4

Emulsifier                                 29

High Ratio Flour                    240

Baking Powder                        6

Milk                                         100

Sorbitol                                     25

Unsalted Butter (Melted)       85

Vanilla                                        5

Method

1. Add all the ingredients except sorbitol and melted butter into the mixing bowl.

2. Whisk on high speed for 2 minutes and continue on medium speed for 10 – 15 minutes.

3. Mix until batter Specific Gravity is about 0.4 (200g) to 0.42 (210g) which relates to 200g – 210g batter weight in a 500ml / cc container.

4. Add sorbitol followed by melted butter on slow speed for 30 seconds. The final Specific Gravity of the Batter should be between 0.42 (210g) to 0.45 (225g).

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