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🔎 타임 라인 𝗙𝗜𝗡𝗗 𝗦𝗣𝗘𝗖𝗜𝗙𝗜𝗖 𝗠𝗢𝗠𝗘𝗡𝗧 🔎
0:00인트로 / Intro
00:33 재료 / Ingredient
00:37 사전준비 / Preparation
00:42 제누와즈 만들기 / Making Genoise
02:47 무슬린크림 만들기 / Making Mousseline cream
05:57 시럽 만들기 / Making syrup
06:09 제누와즈 1cm 슬라이스하기 / Slice Genoise into 1cm
06:25 15cm 틀로 2장 찍기 / Making 2 sheets with a 15cm mold
06:46 틀에 넣고 시럽 바르기 / Put a sheet on the mold and apply syrup
07:01딸기자르기 / Slice straeberries
07:15 틀에 딸기 세워 붙이기 / Put strawberries on the inside of the mold
07:24 무슬린크림짜기 / Sqeeze Mousseline cream
08:43 제누와즈 올리기 / Put Genoise on top
08:46 시럽 바르기 / Apply syrup
08:53 무슬린 크림 짜기 /Sqeeze Mousseline cream
09:12 냉장하기 / Refrigerating
09:16 라즈베리 쥬레 만들기 / Making Raspberry gelee
09:58 딸기 올리기 / Put strawberries on top
10:10 라즈베리 쥬레로 채우기 / Fill with raspberry gelee
10:24 냉장하기 / Refrigerating
10:30 옆면 스페츌러로 정리하기 / Organize the sides with a spatula
10:56 데코하기 / Decorate
11:01팁 / Tip
11:05 보관방법 및 맛있게 먹는법 / How to store it and eat it deliciously
11:10 시식/ Trying
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Today's baking is Fraisier, the best strawberry cake ever.
The process looks complicated, but it's a cake that you can easily make if you make Genoise in advance, so make sure to make it.
Strawberry cake is a must-make cake in winter. What about this cake for Christmas cake?
Fraisier (A 15cm round mold)
-Genoise (18cm)
154g Egg
84g Sugar
84g Soft flour
28g Milk
28g Unsalted butter
-Mousseline cream
2 Egg yolks (36-38g)
55g Sugar
25g Soft flour
220g Milk
1/2 Vanilla bean
130g Unsalted butter
-Raspberry gelee
50g Raspberry puree
20g Sugar
1.5g Leaf gelatine
500g Strawberry
30 июл 2024
