★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/

You will love this. It’s a perfect combo of Earl grey flavour and soft/tender Korean style shortcake.

▶Earl Grey Short Cake◀

15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc)

⊙Earl Grey Genoise⊙
Pls refer to the following link.
   • Totally Foolproof Earl Grey Genoise |...  

⊙Earl Grey Syrup⊙
Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)

Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.

⊙Earl Grey Whipped Cream⊙
Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)

① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g icing and 120g of piping cream.

⊙Orange Peel (optional but recommended)⊙
I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer)

⊙Earl Grey Milk Ganache⊙
Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g

1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃

⊙Putting things together⊙
Pls refer to the video for this.

⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.

---------------------------------------------------

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

★SUBSCRIBE to my Channel★
   / @hanbitcho  

★Online Classes★
For more online classes please visit: https://sugarlane.kr/english

★Instagram★
  / sugarlane.korea  

★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd

#earlgrey #shortcake #sugarlane #조한빛 #슈가레인