Festival Drum
SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.
Recipe
Japanese Sponge
| Ingredients | Preparation |
|---|---|
|
Boil them up. |
|
Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan. |
|
Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk. |
|
Whip them into meringue and mix it with the paste smooth. |
Bake at 180°C to golden brown color. |
|
Raspberry & Strawberry Cream
| Ingredients | Preparation |
|---|---|
|
Mix them smooth. |
|
Boil up the purees, and add starch and the mixture of pectin and sugar. |
|
Melt the chocolate granules and butter, and add gelatin blocks. |
Ruby Crumbs
| Ingredients | Preparation |
|---|---|
|
Melt them to 35°C. |
|
(Callebaut ® Ruby RB1 Crumbs) |
Vanilla Chantilly Cream
| Ingredients | Preparation |
|---|---|
|
Boil up the cream and vanilla, and then add gelatin blocks. |
|
Add them, mix smooth to 35°C and then fold the cream in. |
Lead it over night in a chiller before use. |
|
Ruby Glaze
| Ingredients | Preparation |
|---|---|
|
Boil them to 103°C. |
|
Pour in the mixture of gelatin powder and water and then the condensed milk. |
|
Add it and mix smooth. |
Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C. |
|