향긋한 딸기 시럽에 쫀득한 딸기 타피오카펄을 더해 촉촉한 수플레 팬케이크를 만들었어요~ 딸기를 끓이지 않고 생으로 다져 넣어 시럽을 만들었더니 딸기 향이 훨씬 신선하고 진하게 나서 더 맛있는 것 같아요~^^ 딸기 펄과 잘어울릴 것 같아서 공차에서 음료를 구입해 펄만 따로 건져 사용했는데 쫀득한 식감이 더해져 정말 맛있더라구요~~ 폭신한 수플레 케이크와 딸기, 묽게 올린 생크림이 조합이 정말 좋아 포크를 내려놓을 수 없더라구요~ㅎㅎㅎㅎ 딸기의 색감때문에 비주얼도 예쁘고 딸기 시럽이 케이크에 촉촉하게 스며 부드럽게 먹을 수 있답니다~~ 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶자세한 레시피는 영상 아래 더보기를 참고해 주세요~ ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만 자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^ ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
Good day are you aware that your video is being used by a fb page group and claiming it is their video! The page that I saw from a random feed is called AB Yummy. Then even put their own watermark on your video
This recipe looks so delicious. Strawberry shortcake is my favorite and your recipe does not look like it's too sweet. What is the cream sauce made of? There are so many different varieties that we can make. I would love to try a blueberry version and the sound effects make it so much more delicious
Keep on mind, it's not really a cake. It's basically a souffle pancake topped with strawberries, red boba, and softly whipped cream. The ingredients and technique are pretty similar and you can find any recipe of just the souffle pancake online. The ingredients are pretty simple too! 😃
Try to fold all the whites into the mixture instead of using the whisk. It will create a cloud ☁️ like consistency and not as runny as you left it . Other than that great video!
Idk where you can buy it I don't think it's very common to use but they are basically polymers of carbon hydrates, more specifically, sugars (sacarose, frutose, etc) so I don't know if it makes such a big difference in the recipe in terms of taste, it seems to give consistency but you can achieve it in the heat and let it cool down after so I would suggest that maybe? But if you find it somewhere please share xD
@@needlenoggins They sell oligosaccharide on amazon www.amazon.com/Yuki-pharmaceutical-lively-oligosaccharide-1kg/dp/B000KF8DG8/ref=sr_1_4?keywords=oligosaccharide&qid=1554920496&s=gateway&sr=8-4 .
Does anyone know of a dairy free alternative to cream cheese? My son is very sensitive to dairy, but I want to try this recipe. I really think he will enjoy these. Thanks in advance. 🙏
You REALLY have to make sure you whip your egg whites to whipped heavy cream consistency (whipped til firm stiff peaks), FOLDING (not whisking) your meringue with your yolk and batter mix, and sifting your flour so it can better combine and won't clump. The other secret is to let it cook with insulated LOW heat (it's why the person put a lid on the pan for 8-10 minutes) so it can poof and slowly cook on it's own.
