Preparations
・Prepare a paper pattern.
・Prepare hot water for heating.
・Preheat the oven to 160 degrees Celsius when the eggs reach 40 degrees Celsius.
・Preheat the oven to 160°C. Line the inside of a bowl with plastic wrap.
How to make it
(1) Line the mold with paper, starting with the sides and then the bottom to prevent the dough from leaking out.
(2)Beat the eggs with a hand mixer on low speed, add the sugar and blend.
(3)Approximate temperature of the water for the water bath.
If the bowl you are using is
Stainless steel: about 60°C
Glass: about 70°C
(4) Remove from the water bath and warm the milk and butter.
(5) Beat the eggs. (5) Beat the eggs further. Beating them thoroughly will create strong bubbles and prevent them from being crushed immediately after adding the flour. You should be able to form a figure 8.
(6) Beat the dough on low speed for about 1 minute to get the right texture. This is where the fine texture of the dough is determined.
(7) Add the flour in two additions. After the dough has risen firmly, combine it firmly. The moistness of the dough is determined here. If the dough is not well combined, it may rise well, but it will become dry.
(8) Add a portion of the dough to the milk and butter heated to 60℃ and mix thoroughly. Since fats are heavy and tend to sink, add them after bringing the specific gravity of the dough close to that of the milk and butter. Do not overmix.
(9) Drop the dough from a height of about 10cm to remove air, and bake at 160℃ for about 30 minutes. Bake at 160℃ for about 30 minutes. Press the surface of the dough lightly with the palm of your finger, and if it bounces back, it means it is done. (There is another video)
(10) Immediately after removing from the oven, unmold with a shock and let cool.
(11)While the sponge is cooling, remove the heads of 10 strawberries and cut them in half. Keep the rest for decorating the top.
(12)Add sugar to the cream and whip to a stiff peaks.
(13)Peel off the paper and baking surface of the cooled sponge and slice into three 1cm slices. ⑬Remove the paper and baking surface from the cooled sponge.
(14) Adjust half of the whipped cream to an eighth of an ounce by hand, and squeeze a small amount into a piping bag.
(15)Place the strawberries cut side up.
(16)Pipe a thin layer of cream over the strawberries and place a 9cm piece of sponge on top.
(17)Remove from the mold and place on a turn table. Cream on the cake. (Make sure that no scraps appear on the surface.
(18) Spread the remaining slightly loose cream over the top of the dessert and make a pattern.
(19)Decorate with ornaments, strawberries, alazan, etc.
