Festival Drum

SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.
Level:
Medium

Japanese Sponge

Ingredients: Japanese Sponge

  • 140 g
    milk
  • 85 g
    butter

Preparation: Japanese Sponge

Boil them up.

Ingredients: Japanese Sponge

  • 85 g
    cake flour
  • 35 g
    starch

Preparation: Japanese Sponge

Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan.

Ingredients: Japanese Sponge

  • 155 g
    egg yolks
  • 110 g
    eggs

Preparation: Japanese Sponge

Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk.

Ingredients: Japanese Sponge

  • 215 g
    egg white
  • 36 g
    sugar

Preparation: Japanese Sponge

Whip them into meringue and mix it with the paste smooth. 

Bake at 180°C to golden brown color.

Raspberry & Strawberry Cream

Ingredients: Raspberry & Strawberry Cream

  • 6 g
    pectin
  • 85 g
    sugar

Preparation: Raspberry & Strawberry Cream

Mix them smooth.

Ingredients: Raspberry & Strawberry Cream

  • 300 g
    raspberry puree
  • 300 g
    strawberry puree
  • 12 g
    starch

Preparation: Raspberry & Strawberry Cream

Boil up the purees, and add starch and the mixture of pectin and sugar.

Ingredients: Raspberry & Strawberry Cream

Preparation: Raspberry & Strawberry Cream

Melt the chocolate granules and butter, and add gelatin blocks. 

Vanilla Chantilly Cream

Ingredients: Vanilla Chantilly Cream

  • 85 g
    cream
  • 1 piece(s)
    Vanilla
  • 13 g
    gelatin

Preparation: Vanilla Chantilly Cream

Boil up the cream and vanilla, and then add gelatin blocks.

Ingredients: Vanilla Chantilly Cream

Preparation: Vanilla Chantilly Cream

Add them, mix smooth to 35°C and then fold the cream in.

Lead it over night in a chiller before use.

Ruby Glaze

Ingredients: Ruby Glaze

  • 75 g
    water
  • 150 g
    Sugar
  • 150 g
    glucose

Preparation: Ruby Glaze

Boil them to 103°C.

Ingredients: Ruby Glaze

  • 85 g
    Gelatin powder (fish)
  • 35 g
    water
  • 199 g
    condensed milk

Preparation: Ruby Glaze

Pour in the mixture of gelatin powder and water and then the condensed milk. 

Ingredients: Ruby Glaze

Preparation: Ruby Glaze

Add it and mix smooth.

Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.