How to make a soft moist vanilla sponge Green grape cake

Hello ~~ ^^
I'm Boone Bake.
Today is the one made by applying the prosthetic method ~~ !!
tangzhong sponge cake ~~ !!
I've heard of tangzhong bread.
tangzhong sponge cake is the first time ~ ~ ^^
This cake is really fluffy and moist
The soft and fluffy texture
If you were worried about the sponge cake
Please watch this video to the end.
** What is tangzhong method?
tangzhong is ...
Flour in warm water of 60-65 degrees
How to mix and knead.
Flour kneaded with warm water becomes porridge or grass
Staying hydrated.
The moisture makes the cake more moist.
Also, when flour and liquid are mixed, gluten is produced.
A little gluten gives the dough patience
It makes the sponge cake moist and fluffy.
I realized that bread made with tangzhong method is more moist
I'm going to make tangzhong sponge cake.
nevertheless..
For the taste and flavor of the cake ..
I replaced it with milk and butter, not water.
Put all the flour at once
The amount of liquid is insufficient to make the dough too tight.
But reducing the powder lacks the structure.
So I divided the powder and mixed it.
Then ...
The cake came out moist and stable in structure.
As you can see in the video ...
This cake is really fluffy and moist
The sponge cake tastes great, so don't worry.
Let me point out the deep flavor and moist and soft tangzhong sponge cake.
If you follow the sponge cake well ~~
You'll be able to complete a nice cake soon ~~ ❤
Also, yogurt cream is really delicious.
As you know, green grapes have a sour taste.
If you balance yogurt cream incorrectly,
It's so sour
The perfect balance for sweet and sour so please try once
Moist and fluffy ~~
Sweet and sour green grape cake ~~
How to make ~~!
Check Point ~~!
Now then ...
Let's get started ~~
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* Ingredients / ingredients
(18cm * 18cm * 7cm Cake Mold .. 16cm Completion. Square.)
● tangzhong vanilla sponge cake
75 g of milk (a)
Salt-free Butter 75g
2 g of salt
120g Cake flour (a)
5 Yolk
1 Egg
30 g of milk (b)
5ml Vanilla Extract
5 White
160 g of sugar
Cake flour (b) 60 g
**Yogurt Fresh Cream
55g Cream Cheese
60g Plain Yogurt
55 g of sugar
450g cold cream
5g Dijon apple (choice)-fresh taste
** Syrup
35 g of sugar
50 g of water
Dijon apple liqueur 2.5 g (1/2 tsp)-fresh
ㅡ ㅡ ㅡ How to make ㅡ ㅡ
Weigh water and sugar
Melt the sugar in the microwave.
Add dijon apples and mix.
** Cake flour (A): 103 g of all-purpose flour + 17 g of corn starch
Cake flour (B): 52 g of all-purpose flour + 8 g of corn starch
** Preliminaries
1. Prepare all ingredients at room temperature.
2. Sift flour.
3. Warm with milk (b).
4. Place the heritage paper on the mold.
5. Preheat oven to 175 degrees.
**how to make
1. Put milk, butter and salt in a pot and boil them.
2.After you get out of the fire, put all the ingredients together
Mix the powder so that it tastes like liquid.
3. If it's mixed smoothly, put it back on the fire.
4. Cook for 1-2 minutes.
5. After moving to wide bowl
6. Mix yolk mixture in small portions.
7.Please add vanilla extract and warm milk (b)
8. Put the white meringue
Please apply some texture to yolk dough.
9. Combine all meringues and mix gently.
10.Put the force (b) and mix well without powder
11.Pan as if spilled, clean up the pores with a skewer.
12.Tang ~~ !!
13. Bake 33-35 minutes in 165 degree oven.
14. Add cream cheese, sugar and yogurt
15. Pour cold whipped cream and whip over ice balls.
16. Please montage like a video.
17. Cut the edges after curing in the refrigerator for 4 to 5 hours.
18. Nicely deco.
--- You can use fresh cream instead of yoghurt cream)
* There is more information in the video.
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