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.
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Ingredients] For one 14cm diameter Gugelhuph mold
80g unsalted butter
60g granulated sugar
30g almond pudding *I forgot to include this in the recipe in the video! Sorry!
70g whole eggs
30g chocolate56%
60g cake flour
12g cacao powder
1.5g baking powder
80g fruit mix (in this case, a store-bought rum-soaked mix)
8g rum (you don’t have to add it)
20g walnuts
■Decoration
50g sweet chocolate
50g coating chocolate
Dried fruits and nuts of your choice
Preparation
・Bring the whole eggs to room temperature (about 20°C) and measure out 70g.
・Combine the fruit mixture with the rum.
・Preheat the oven to 170°C before starting to make the dough.
How to make it.
1) Brush a thin layer of softened butter onto the mold.
2) Soften the butter, add the granulated sugar, and let it bubble until it becomes white and light.
※If the butter is too soft, it will not hold air, so be careful.
(3)Add the almond puddle and mix.
(4) Add the whole eggs in four parts and emulsify well each time.
※If the butter is aerated and the temperature of the eggs is maintained, the mixture will not separate.
(5)Add the chocolate melted at 45℃ and mix.
(6)Sift the flour, cacao powder, and baking powder into the batter at once.
(7) Mix with a rubber spatula, and when the powdery mixture disappears, mix thoroughly until it becomes glossy.
(8)Add the fruit mixture and walnuts and mix. If the walnuts are large, crush them and add.
(9)Pour the dough into the mold little by little, using a rubber spatula to spread the dough over the entire mold, and finally smooth the surface.
(10)Bake at 170℃ for about 30 minutes. Remove from the mold immediately after baking and allow to cool completely.
(11) While cooling, melt the chocolate for decoration and prepare the dried fruits.
(12)Put the chocolate on the top of the Gugelhuph and sprinkle a little more on top with a rubber spatula. Decorate with dried fruits, nuts, and alazan, and finish when the chocolate has hardened.
★Leave overnight to allow the flavors to meld and the dough to become moist.
