Cream and strawberry cake🍰Torta crema e fragole скачать в хорошем качестве

Cream and strawberry cake🍰Torta crema e fragole

LEGGIMI🙂❤️👇 ❤︎ ISCRIVITI al mio canale    / @margascooking3096   LINK UTILI SEGUIMI SUI MIEI SOCIAL👇 🟠Instagram:  / margas.cooking   🟡Blog:https://blog.giallozafferano.it/marga... 🟢Facebook:  / margas-cooking-11299774421   Questa torta alle fragole è un dolce elegante nella presentazione ma allo stesso tempo semplicissimo da preparare. E' ideale come dolce dopo pasto o per un occasione speciale. INGREDIENTI: PER LA CREMA: 🧡 https://blog.giallozafferano.it/marga... 45O gr di panna da montare PER IL PAN DI SPAGNA: 5 uova 130 gr di zucchero 130 gr di farina 00 45 gr di amido di mais vaniglia COMPOSTA DI FRAGOLE: 450 gr di fragole 100 gr di zucchero 1 bicchiere d'acqua 8 gr di gelatina PER LA BAGNA: 200 gr d'acqua calda 70 gr di zucchero 1 cucchiaio di rum vaniglia 160 gr di fragole tagliate a pezzetti 1 fragola per decorare ❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗❗ PASTRY CREAM RECIPE: 400 g whole milk 4 yolks 100 g sugar 40 g corn starch (cornstarch) q.b. vanilla Custard is probably the most common basic preparation and used for desserts and cakes of all kinds. It is done quickly and with few ingredients but the important thing is to follow very carefully a few rules that will allow you to get a smooth, velvety and shiny cream. First, heat the milk in a larger pot than the amount of liquid you are using. It must at most touch the boil before mixing it with the other ingredients, then use a medium-low flame. Put in a bowl 4 yolks, 100g of sugar and vanilla, mixing well and once the sugar is integrated, sift the starch and insert it into the mixture. As soon as the milk is hot (it should not boil), Versane about 100ml inside the bowl with the mixture of yolks and mix everything. This operation will allow you to soften the mixture, which will mix much better to the rest of the milk. Sifting it is essential to avoid lumps! Now pour the mixture of egg yolks softened inside the pot with warm milk and stir vigorously, it is the time when the cream must become perfectly homogeneous. Also check the inside sides of the pot, where there may be some not well-mixed residue. Cook over medium-low heat stirring CONTINUOUSLY with a whisk. It is very important to mix for the entire cooking, so the heat will always be evenly distributed and the cooking will be perfect. The last thing to pay attention to is the maximum cooking temperature of the cream. It would be good to use a thermometer and make sure that you do not stay below 82 If you do not have a thermometer you can orient yourself with the density of the cream, which will be ready when it is a little more liquid than it would be cold, and also with the appearance of the first bubbles, excellent warning to remove the cream from the heat. Finally, it will be necessary to cool the cream as quickly as possible to prevent it from continuing to cook once removed from the heat. The fastest method is to use a steel boule (or another pot always in steel), put it in the freezer before starting the preparation and pour the cream just ready, continuing to mix. When the cream is at a temperature of not more than 50, pour it into a bowl and cover with contact film, which will prevent the formation of the annoying patina on the cream. You can keep the cream in the fridge for up to 4 days, remembering to mix it well with the whisk before using it. #strawberry #fragole #tortaallefragole