This tutorial is quite long with lots of explanations. So do make use of the bookmarked timestamp below!
1:07 Strawberry Confit
3:32 Whipped Cream (Insert Cream + Icing Cream)
6:03 Icing Cream
6:52 Insert Cream
I already have a video on the strawberry shortcake (https://youtu.be/v1ok2sWgiqA) but many have experienced difficulties getting hold of the silicon mould, so I came up with an easier design! Try this out – it’s definitely much easier.
BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream.
Please watch my detailed “how to make a perfect genoise” video. Link:
Cointreau (orange liquor) 4g
① Bring water & sugar to a boil.
② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.
⊙Strawberry Confit (that uses pectin NH)⊙
Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar.) 65g
Pectin NH 1.5g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat.
⑤ Let it cool down, chill it in the fridge and use it when needed.
⊙Strawberry Confit (that uses cornstarch instead)⊙
Strawberry Puree 70g
Lemon juice 1.5ml
① Mix sugar & cornstarch.
② Add the strawberry puree, sugar & cornstarch into a saucepan. Heat it up while whisking it well.
③ Once it becomes thick boil it for another 1min while whisking.
④ Take it off the heat. Let it cool down, store it in the fridge and use it when needed.
Heavy Cream 400g
Cointreau 6g (replaceable with another type of liquor like kirsche)
① Add everything into a bowl and whip to desired consistency.
Please refer to the video for the assembly. Yes, you do need plenty of fresh strawberries!!
How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days.
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
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