Friday, May 1, 2015
Strawberry Shortcake (Banh Bong Lan Dau) Recipe!
Strawberry Shortcake (Banh Bong Lan Dau)
6 Large Eggs
90g Cake Flour
1/2 tsp. Milk Powder
80ml Canola Oil
1/2 tsp. Cream of Tar Tar
Pinch of Salt
1 cup Heavy Cream
1/3 cup Sugar
1 Tbsp. Whipping Cream Stabilizer
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.