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Hello, I'm Yedang.
I made strawberry chocolate cake today!
It's really delicious, so make sure to eat it before the strawberry season is over.
Please make it. I really recommend it!

I'm going to find a proportion that goes well with strawberries.
I tested it several times! If it's too bitter, the strawberry flavor...
It doesn't look good on me.

The bitter taste of chocolate that goes well with strawberries.
The chocolate cream that melts away...
It goes really well with fresh strawberries.

Cake becomes more moist and delicious when it's refrigerated for a day.
Try it after aging it!

*I don't recommend the spinning wheel I'm using if you're going to use it for a long time.
It's uncomfortable to icing because the space between the floor and the spinning board is small.

Instagram :   / gayedang.__  


Chocolate genois (15cm)
Please refer to the previous video:    • 🤎촉촉하고 부드러운 초코 제누와즈 완전 정복! 꿀팁 얻어가세요~ 고...  
(We covered how to make tips, etc. in detail! )

Whipping Ganache
Milk chocolate 45g
Dark Chocolate 45g
trimoline(invert sugar) 17g
heavy cream A, 203g
heavycream B, 203g
* Trimoline gives a chewy texture and sugar content.
If not, replace with about 20g of sugar or an equivalent of honey.

Syrup
Water 54g
Sugar 27g

Ganache
Dark chocolate 35g
Heavy cream 35g

I'll add the explanation that I couldn't do in the video.

Whipping Ganashu. Why do you do close-up rapping?
- If you wrap it on the cheeks without sticking to it, the cream that's warmer than the refrigerated temperature
It goes into a cold place and the temperature difference creates water vapor.
Oh, no, moisture allows bacteria to proliferate actively.


Why do you ripen whipped ganache?
- It's because of the cacao butter in the cover! This cacao butter is sensitive to temperature.
It's unstable because it's heated once. You can whip it to prevent physical friction.
If you give it to him, it can separate. So I use it after I let it age in the refrigerator for a day.

Tips after trimming strawberries.
- If you cut the strawberries right away, the moisture comes out from the strawberries and flows down into the cake.
It permeates the cream and has a red glow. Especially for regular (white) whipped cream, you can see it much better.
So, it's good to keep the strawberry inside Zenuwaz when you sand it.
(If the strawberry sticks out, it's uncomfortable to icing, and the cream is colored.)

In the case of the chocolate cake in my video, if you don't remove the moisture, the moisture on top of the ganache...
It can be a collection! Compared to regular whipped cream, chocolate cake doesn't have red strawberry water.
If you're going to eat it at home, you don't have to remove it.
When removing moisture, keep it in contact with the cut cross section of the kitchen towel.

What if you heat up the syrup too much?
The moisture goes away, so the sugar content goes up, and the moisture in the cake drops, making it a dry texture.
Heat syrup hot enough to dissolve sugar and cool enough to use.
If you make it in large quantities, put all the ingredients in a pot and turn off the heat as soon as it boils.

Why do you balance the wheel when you balance when you spin it?
It can be made into a crooked shape when you use icing.
If the center is not right, the spatula is fixed, and the contact area of the cake continues to vary.
So make sure it's in the center and turn it around.

When I was icing, Jenuwaz kept moving out of the center.
In that case, place a little cream on the bottom of the spinning wheel and fix the cake.
Because of the cream, the spinning wheel doesn't fly away even if you spin it fast.

When you cut Zenuwaz, it's better to use a long bread knife.
The length of the knife is long. If the distance is long, it doesn't get oily.
It cuts nicely.

When you cut the cake, use a knife that's heated up.
It cuts off smoothly.
If it's too hot, the cream will melt, so just a little bit.

When you use the recipe, please tell us the source!
I don't want commercial benefits other than sales, secondary editing, video production, classes, etc.

Please don't re-content it.

For a few weeks, for a month.
It's a product that I worked hard to test.
Don't take the script and the explanation.