Festival Drum
SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.
- Level:
-
Medium
Japanese Sponge
Ingredients: Japanese Sponge
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140 gmilk
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85 gbutter
Preparation: Japanese Sponge
Boil them up.
Ingredients: Japanese Sponge
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85 gcake flour
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35 gstarch
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
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155 gegg yolks
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110 geggs
Preparation: Japanese Sponge
Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk.
Ingredients: Japanese Sponge
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215 gegg white
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36 gsugar
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
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6 gpectin
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85 gsugar
Preparation: Raspberry & Strawberry Cream
Mix them smooth.
Ingredients: Raspberry & Strawberry Cream
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300 graspberry puree
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300 gstrawberry puree
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12 gstarch
Preparation: Raspberry & Strawberry Cream
Boil up the purees, and add starch and the mixture of pectin and sugar.
Ingredients: Raspberry & Strawberry Cream
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120 gbutter
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90 ggelatin
Preparation: Raspberry & Strawberry Cream
Melt the chocolate granules and butter, and add gelatin blocks.
Ruby Crumbs
Ingredients: Ruby Crumbs
Preparation: Ruby Crumbs
Melt them to 35°C.
Ingredients: Ruby Crumbs
Preparation: Ruby Crumbs
(Callebaut ® Ruby RB1 Crumbs)
Add and mix.
Vanilla Chantilly Cream
Ingredients: Vanilla Chantilly Cream
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85 gcream
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1 piece(s)Vanilla
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13 ggelatin
Preparation: Vanilla Chantilly Cream
Boil up the cream and vanilla, and then add gelatin blocks.
Ingredients: Vanilla Chantilly Cream
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180 gcream
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
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75 gwater
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150 gSugar
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150 gglucose
Preparation: Ruby Glaze
Boil them to 103°C.
Ingredients: Ruby Glaze
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85 gGelatin powder (fish)
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35 gwater
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199 gcondensed 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.
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