Valentine’s Day Beautiful Cake
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53 g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)
● Cake finished size ( 17cm17cm7cm )
● Beautiful Pink Velvet Cake
(Mold size: 15cm*15cm)
90g milk (1/3 cup + 2tsp)
5g lemon juice (1tsp)
105g sugar (1/2 cup + 1 tsp)
a pinch of salt
3ml vanilla extract
15 g (2 tsp) honey
160g cake flour (1 cup + 1Tbsp+1tsp)
3 g (1 tsp) baking powder
(or 160g all-purpose flour + 5g baking powder)
55g unsalted butter (1/4 cup)
Buttermilk is the remaining liquid from milk when butter is made.
The traditional way to make buttermilk is buttermilk, which is the liquid left behind when making “fermented butter” made from cream that is separated by adding and fermenting lactic acid bacteria that are native to milk or new lactic acid bacteria.
On the other hand, buttermilk distributed in Japan is said to have no sour taste as the mainstream is unfermented sensible butter made with cream filtered through a separator without fermenting milk.
Buttermilk makes a cake with a richer flavor and a softer texture.
● Soft buttercream like a cloud
(Italian meringue buttercream)
130g Xylose sugar (or sugar) (1/2 cup +2Tbsp)
40g water (2Tbsp+2tsp)
120 g egg whites (3+1/2)
420 g (2 cups) soft unsalted butter
7.5ml Lemon Liqueur (optional) (1/2Tbsp)
- Xylose sugar?
(This is the sugar used by Boon Bake)
It contains xylose, which reduces the absorption of sugar by the body, so the absorption is reduced and the sweetness is the same.
*– What is the principle of xylose sugar absorption inhibition?
Sugar is broken down into glucose and fructose by sucrose in the intestine and absorbed by the body.
However, xylose helps reduce the absorption of sugar by the body by inhibiting the breakdown of sugar into glucose and fructose.
● milk syrup
40g milk (2Tbsp+2tsp)
10 g (2 tsp) water
25g Honey (or sugar) (1Tbsp)
● 100g dark chocolate (1/2 cup +2Tbsp)
(Use after tempering.
or compound chocolate)