Eggless Strawberry Shortcake Recipe 卵と生クリームを使わない苺のショートケーキの作り方
Salut👋Emojoie here.
This time we will be making a strawberry shortcake that does not require any eggs, heavy cream or butter.
First, put the soy milk yogurt used for the sponge dough in a bowl.
As the baking time will be shorter, we will warm the soy milk yogurt in the microwave oven to room temperature.
Here we use agave syrup, a low GI food, but you can substitute it with your preferable sugar. See the description section for details.
Use BOSCO Extra Virgin Olive Oil instead of butter.
I think olive oil is very rare for sponge dough
But since olive oil goes well with bread, pasta or any other flour-based products, so you can also use it with sponge dough.
Mix soy milk yogurt and olive oil and emulsify.
Soybeans are emulsified well because they contain an emulsifying aid called lecithin.
Add flour and baking powder here.
You can also make it gluten-free using 100g of rice flour and 30g of cornstarch instead of flour.
Mix it with a rubber spatula as it is a slightly harder dough.
This time, bake the sponge cake using a stainless steel bowl.
It is a 20cm diameter bowl.
Lightly oil the bowl before adding in the dough.
Level the dough.
Bake it in the oven, cool and remove the sponge cake.
Use a spoon to peel off only the top of the sponge cake.
Then remove it cleanly with your hands.
This sponge cake is chewy and delicious.
I will be adding cream and strawberries inside, so cut it in half first.
Soy milk yogurt is also used for the cream.
This is the soy milk yogurt that is drained overnight. We will use 200g.
If you drain the water, it will weigh only about half, so please prepare 400g of yogurt.
The soy milk yogurt used for cream should be used cold.
Next is the coconut oil.
If it hardens, dissolve it in hot water before use.
Add syrup and sugar to cold soy milk yogurt and mix.
Coconut oil is added all at once.
It may separate at first, but if mixed well it will emulsify to a smooth cream.
This is also thanks to lecithin.
If you use unscented coconut oil, add a vanilla scent to the cream to make it more delicious.
In the case of coconut-scented oil, you may use it as it is.
Prepare the strawberries by slicing them nicely.
Taste test lol
From here we finish it off with the cream and strawberries.
When the strawberries’ cores are cut out, it becomes heart-shaped.❤️
Apply a little cream on the strawberries so that the sponge cake does not slip.
Lay the sponge cake on top and apply the cream to the whole cake.
You can add the strawberries after this, so the cream does not have to be as clean.
Fill the whole cake with strawberries.
Decorate with strawberries and herbs for finishing.
Completed!
Because the dough was baked in a stainless steel bowl, it has become a cute dome-shaped cake.
The cake is also very pretty on the inside.
Let’s enjoy it!😋
The sponge cake is soft and moist with a slight green flavor of BOSCO.
You would never have guessed that even the cream was made with soy milk yogurt.
The balance between the sourness of the strawberries and the sweetness of the cake is very good.😁
Thank you so much for watching today. Salut👋
Sponsored by：BOSCO We are also introducing various guilt-free desserts using BOSCO at Kurashiru. Check out the link below for the campaign to win BOSCO https://www.kurashiru.com/features/420 ※ ※ ※ Subtitles function ※ ※ ※ The video has subtitles in several languages.Turning on subtitles will show you the instructions and commentary. Please enjoy the video with subtitles ♪ You can switch the subtitles from the three dots on the upper right of a smartphone screen. On PC, you can switch from the settings on the lower right, subtitles menu. ▼Request for Translation Contribution I would be very grateful if you can translate titles, recipes in the video description, and also subtitles from English into your language. http://www.youtube.com/timedtext_video?ref=share&v=jqxLA1qTxUk ----------------------------------------------------------------- ▼Quantity serves 6~8 people ○Sponge dough Diameter of 20cm Capacity 1.6 liter using IKEA BLANDA BLANK 150g soy yogurt→Used at room temperature 70g agave syrup *(or 60g sugar + 10g water) 1/2 tsp vanilla extract 50g BOSCO Extra Virgin Olive Oil 130g flour *(or rice flour 100g + corn starch 30g) 1.5 tsp baking powder 160 ° C 40 min. ○▽Soy coconut cream 200g strained soy yogurt→use it cold 35g agave syrup *(or 30g sugar) 80g coconut oil *（Add 1 teaspoon of vanilla extract when using non-scented coconut oil) 250g strawberries * Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature. * The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out. ----------------------------------------------------------------- ▼SUBSCRIBE After subscribing to my channel, if you click the bell mark🔔, you can receive new video notifications. I would be grateful if I could get thumbs up!👍 SUBSCRIBE→https://bit.ly/2Re4VzS ▼SNS We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~ https://www.instagram.com/emojoiecuisine Facebook https://www.facebook.com/emojoie Twitter http://twitter.com/emojoie ▼Book Emojoie Cuisine Recipe Book(In Japanese) https://amzn.to/2QlThzJ