1. A finger biscuits: prepare the ingredients, 230g egg white, 3ml lemon juice, 60g fine sugar, 115g egg yolk, 80g fine sugar, 140g low-gluten flour, and appropriate amount of powdered sugar.
2. Add 115g of egg yolk and 80g of granulated sugar to whit.
3. Beat 230g of egg whites and 3ml of lemon juice until fisheye bubbles, add 60g of fine sugar to the egg whites in three times, beat until hard foaming, and lift the whisk to leave sharp corners.
4. Take 1/3 of the meringue into the egg yolk paste, stir evenly, add 1/3 of the meringue and continue to mix evenly.
5. Sift in 140g low-gluten flour, cut and mix evenly to a batter without dry powder.
6. Add the remaining meringue and mix well.
7. 4. Put the batter into the piping bag, spread silicone oil paper on the baking tray, and squeeze out the finger biscuit embryo.
8. Embryos around the edges, round embryos. Sprinkle a layer of powdered sugar on the surface, and then sprinkle a layer of powdered sugar on the surface; then it can be put into the oven for baking.
9. Baking: Bake at 180 degrees for 15 minutes in hot air mode.
10. B Strawberry Babaluja English Cream Filling: Prepare the ingredients, 240g strawberry puree, 30g egg yolk, 67g caster sugar, 8.5g gelatin flakes, 4ml lemon juice, 10ml+5ml cherry brandy, 2 drops of vanilla extract, 180ml light cream , Strawberry pulp pellets 100g.
11. Soak 8.5g of gelatin with ice water until soft;
12. C wine syrup, 30ml of 18% Baume syrup, and cherry brandy can be mixed evenly.
13. Cut 100g of strawberries into dice, add 5ml of cherry brandy and stir well for later use.
14. 30g egg yolk and 67g fine sugar are beaten until white.
15. 240g strawberry puree, boil to 75 degrees,
16. Slowly add to the egg yolk paste from the heat and stir evenly. Add 4ml of lemon juice and stir evenly.
17. Heat the strawberry puree to 85°C away from the heat, add the drained gelatin, and stir evenly until all is dissolved. Sieve and dry to 25°C; add 10ml of cherry brandy and vanilla extract and mix for later use.
18. Dispense 180ml of whipped cream until 6 is distributed, and it is in a thick state. Add whipped whipped cream to the strawberry puree and mix evenly;
19. Add the marinated strawberry diced and mix well.
20. Put the finger biscuits in a circle and put them in the mold, and spread the ring-shaped sponge finger cake embryos on the bottom.
21. Brush the plump wine syrup into the finger biscuit embryo.
22. Pour 1/2 strawberry babaloa cream filling,
23. Pour the sponge finger cake base, brush in the liquor and sugar, and pour in the remaining cream filling.
24. It can be put into the refrigerator to freeze for more than 5 hours. (Remarks: refrigerate overnight in light rain)
25. D decoration, 200g strawberry, 30g blueberry, 30g mirror pectin.
26. Cut the strawberries in half, put them on the surface of the Charlotte cake embryo, match them according to your preferences, and decorate them with blueberries.
27. The beautiful and delicious strawberry Charlotte is ready. Of course, mirror pectin can be omitted for consumption. For example, a layer of mirror pectin needs to be brushed on the surface of the strawberry.
Tips:1. When squeezing finger biscuits, you can draw the shape first and make it more perfect.
2, Strawberry Baba Luya English Cream Filling, pay attention to the temperature during the process of making it, and be sure to control it well. The temperature of gelatin contact is about 65 degrees. If the temperature is too high, it will be burnt. If the temperature is too low, it will not dissolve. Please pay attention to yourself.
3. The whipped cream is not too overwhelmed, just distribute 6.
4. The ingredients in the recipe did not replace the ingredients, did not buy it, and did not refer to the recipe to make it tasteless, please do not leave me a message.
5. Xinliang low-gluten flour used for low-gluten flour in ingredients.
