Friday, May 1, 2015

Strawberry Shortcake (Banh Bong Lan Dau) Recipe!

Strawberry Shortcake (Banh Bong Lan Dau)

6 Large Eggs
90g Cake Flour
90g Sugar
80ml Water
1/2 tsp. Milk Powder
80ml Canola Oil
1/2 tsp. Cream of Tar Tar
Pinch of Salt

Whipped Cream
1 cup Heavy Cream
1/3 cup Sugar
1 Tbsp. Whipping Cream Stabilizer

10 Strawberries

Separate 6 Large Eggs. First beat the Egg Whites.  Add in a pinch of Salt.  Add 1/2 tsp. Cream of Tartar.
Add 90g Sugar. Beat until it stiffens like this. Set it aside.

Mix 80ml Water with 1/2 tsp. Milk Powder or use 80ml Milk.  Pour into the 6 Egg Yolks.  Add 80ml Canola Oil or Vegetables Oil.
Beat the Eggs. Sift in 90g Cake Flour.  Mix well.

Fold in the Egg Whites. Once you're done Pour onto a jelly pan.  I'm using a 10 by 15 jelly roll pan. Remember to line with parchment paper.
Spread it out evenly.  Give it a tap.  Bake in the oven at 325 degrees F. for about 12 minutes.  check with a toothpick to make sure it's done.
Remove from oven.  Run a knife on the edge and remove it from pan.
Let it cool.  Using a round cookie cutter, about 3 inches wide.  Cut the cake into small circles. Then set aside.

To make the Whipped Cream in a bowl add 1 cup Heavy Cream.  Add 1/3 cup Sugar.  Add 1 Tbsp. Whipping Cream Stabilizer.
Beat until it stiffens.

Take a piping bag with a star tip or any tip you would like.  Put the whipping cream in to pipe.

Slice some Strawberries and set aside.

To assemble, place one circle on a plate.  Pipe some Whipping Cream and put about 2 slices of strawberry.
Pipe a little more Whipping cream and place another circle on top.
Put some whipping cream on top and place a whole strawberry on top. Repeat until you're done with all the cakes.
This recipe makes about 7 small cakes, but that depends on the size of your circle.