Hello everyone... today I want to share my experience of making dry soes cake... so the usual soes cake has a crunchy texture on the outside and soft inside with vla filling.
This time I made dry soes which is small in size and has a crunchy texture so I don't use dry soes inside. Vla filling but using jam filling can be chocolate, strawberry, blueberry and other flavors.
I made this soes some time ago in order to learn with the baking community with soes learning materials, i want to share it here, maybe there are be hive foodie friends who are interested in making it.
OK, let's just start making dry soes cakes with chocolate jam filling.
Ingredients to be prepared
● 165 ml water
● 120 grams of high protein flour / Flour used for bread, pizza or donuts
● 85 grams margarine mix butter (you can only use butter)
● 3 Eggs
● to taste chocolate spread (can be replaced according to your wishes)
How to make
~ First prepare all the ingredients then pour water in a non-stick pan and add margarine/butter and cook until the margarine boils (note: margarine must be cooked until it really boils)
~ once it boils, reduce the heat to low then add the wheat flour, stir quickly until it forms a dough, make sure all the flour is mixed perfectly or there are no lumps. Set the mixture aside and wait until it is lukewarm and tends to cool
~ once it starts to cool, add the mixer to low speed until soft and evenly mixed.
Put the soy sauce mixture into a piping bag. Prepare a baking sheet that has been greased with a little butter or baking polish.
Then print using a syringe and bake in a hot oven at 190°c - 200°c for 20 minutes then lower the temperature to 100°c in the oven again for 45 minutes to 1 hour.
Once the sauce is cooked, make a hole in the bottom with the help of chopsticks then spray with jam.
Result
There are several things you need to pay attention to when making this soes
#It's important to use a high temperature when baking soes, be it dry soes or original soes because high temperatures help the soes cake to rise perfectly and firmly.
#When baking soes the temperature in each oven can be different so it is very important to know the type of oven you have at home.
#I use high protein flour or bread flour because I want the texture of the sauce to be crispier... you can use all-purpose flour but of course the results will be softer if you make dry sauce.My suggestion is to use bread flour.
This is my experience learning to make dry soes cake...I'm happy to be able to share it with friends here...I hope you understand what I wrote and are interested in trying it. Thank you for the support. Bye bye