KR20210071742A - cake - Google Patents

Abstract

The present invention relates to a cake shaped with gelatin, not bread. The cake of the present invention comprises the following steps of: preparing raw materials; making a dough and baking the same; grinding and mixing gelatin and strawberries; making layers by gelatin; and hardening the same.

Description

Pudding-type cupcakes that reduce the taste of flour and increase the original taste of strawberries in the existing strawberry charlotte cake{cake}

In the existing strawberry charlotte cake, the taste of the main base can be different depending on your taste, and it is about a cake that is not fixed with bread like a cake, and it is out of patent existing cake.

It is similar to the basics of a normal cake. Bake the bottom like a cake and harden the inside with gelatin, it doesn't change.

The disadvantage of conventional cakes is that people who do not like flour do not buy them. By minimizing the use of flour and reducing the area of the bread, such disadvantages can be eaten by a variety of people.

To solve this task, chocolate ingredients: 2 eggs, 60g sugar, 50g soft flour, 10g cacao powder, sugar powder

Strawberry Mousse Ingredients: Strawberry 125g, sugar 50g, lemon juice, 4g gelatin, 150g whipped cream,

Ingredients: Strawberry 50g, sugar 10g, lemon juice, 2g gelatin,

Deco: Strawberry, Chocolate

chocolate

1. Separate egg whites and yolks

2. Separate the egg whites and the yolks separately, add sugar and whip the meringue

3. Mix the two

4. Sift soft flour, cacao powder, and sugar powder twice and mix

5. Bake in the oven at 190 degrees for 10 minutes

Strawberry Mousse Recipe

1. Grind strawberries, add sugar, and add lemon juice while boiling.

2. Add gelatin and whipped cream and mix

3. Put it on the plate and let it cool

Strawberry Honey Recipe

1. Grind strawberries and mix gelatin and sugar over medium heat.

2. Put it on the board

deco recipe

Decorate yourself with strawberries and chocolate

Even people who don't like wheat can enjoy it.

Preparation, whipping, mixer, and layer by cooling step by step

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

do. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. These embodiments are provided to explain the present invention in more detail to those of ordinary skill in the art to which the present invention pertains. Therefore, the shape of each element shown in the drawing emphasizes a clearer explanation.

may be exaggerated to

Unlike conventional cakes, people who do not like flour can eat it.

As mentioned above, although the present invention has been described through preferred embodiments, this is only intended to help understanding of the technical content of the present invention and is not intended to limit the technical scope of the present invention. That is, without departing from the technical gist of the present invention Those of ordinary skill in the art to which the present invention pertains can, of course, various modifications or adaptations, and such changes or modifications are within the technical scope of the present invention for interpretation of the claims.

s10: Add 30g of sugar to the yolk and whip until it turns pale off-white.
s20: When the white foam rises, add sugar in step 3 and whip it.
s30: Add a little meringue to the whipped yolk and mix.
s40: Add the rest of the meringue and mix.
s50: Sift the soft flour and cocoa powder.
s60 : Mix until the powder is no longer visible.
s70: Put the dough in a pastry bag.
s80: Sew it in a circle where you drew it.
s90: Cut it a little thicker and squeeze it straight.
s100: Sprinkle sugar powder twice.
s110: Bake at 190 degrees for 9-10 minutes.
s120: After cooling the biscuit, cut it in half.
s130: After attaching the mousse strip to the side in the mousse frame, put a biscuit and turn it.
s140: Cut the 15cm biscuits to fit the floor.
s150: Trim and grind strawberries.
s160: Put the strawberries and sugar in a pot and bring to a boil over medium heat, then add lemon juice.
s170: Remove from heat, add soaked gelatin, mix, and cool completely.
s180: Whip the fresh cream about 70% and mix it with boiled strawberries.
s190 : After filling the cream halfway, cut a 12cm biscuit and put it in.
s200: After filling the cream again, let it harden in the refrigerator for a while.
s210: Grind strawberries, put them in a pot, add sugar, and bring to a boil over medium heat.
s220: Add lemon juice and when it thickens, take it off the heat and melt the soaked gelatin.
s230: After cooling completely, pour on top and harden in the refrigerator for 3 hours.
s240: Cut the strawberry in half and put it on top, then decorate it with chocolate.

Claims (1)

Since the taste of the bread is not determined from the beginning, various breads can be made, and since the bread is made only with gelatin, it can be a cake of various shapes.

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