STRABERRRY COTTON SHORTCAKE


Ingredients for 3pax 

(A)
Butter 120g
Brown sugar 60g
*room temp cream until light
Combine n whisk in Speed 1 until blend then move to Speed 2 whisk until creamy n light
Once cream scrap the ingredient n add B n move to Speed 1 to combine for a while then move to speed 2...
Ready texture divide by 3

(B)
Cake flour 173g
Ground almond 30gm
Salt 1g
*sieve flour
Add to  mixture A
Pressed dough into baking tray as base
Bake at 180deg for 20-24mins

Vanilla sponge cake
(A)
Vanilla sponge
Whole eggs 7 1/2 nos
Vanilla essence 15g
Caster sugar 195g
*put in machine
*all in sponge method whisk until reach ribbon stage
Speed 1 blend in
Speed 2 until got bubble then move to speed 3 beat until lighter *turns white
Fold in flour in 2 batch *fold 1 direction *scatter the flour
Add in oil pour at side so tat its not heavy if pour in centre.. 

How to check ribbon - taken from.spatula n stretch the dough straight it does not fall off 

Miix well n pour into tray n spread...once done light tab the tray
Bake at 160deg 20mins n 180deg 10mins
(B) 
Cake flour 195g
Veg oil 45g
*handfold
how to knw if the cake is ready put yr palm on the cake the print will stays for a while..cook light brown

Vanilla Chantility Cream
Dairy whipping cream 900g 
Icing sugar 90g
Vanilla essence 30g

Method
Whisk whipping cream at speed 2 until there is bubble
Add icing sugar n vanilla essence
Whisk at speed 1  mix well then change to.speed 2 mix until thicken

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