Strawberry Cake wasabi

Published Feb 9, 2022 at 12:55pm ET

This is the first cake I made. I failed once before, and though its small, its not smoothed with butter (its too hard to TT).

Food Material List

1 Low-gluten flour 80g
2 Egg 4
3 Granulated sugar 50g
4 Granulated sugar 20g

Operational steps

1 Separate the yolk from the egg white and pour them into a water-free and oil-free basin.
2 Beat the yolk, add a small amount of sugar (I only added a little more than 10g) and stir to melt the sugar.
3 Stir in milk
4 Stir in vegetable oil
5 5. Sift in low gluten flour and stir.
6 Stir into yolk paste and set aside.
7 Add some white vinegar to the egg white.
8 Bubble (as shown) and add a third of the sugar. Continue beating.
9 Nine dozens as shown in Figure plus one third, continue to play.
10 10 dozens as shown in the figure and the rest of the sugar to continue beating
11 Its enough to have a small upright pointed head to lift an egg beater.
12 Add 1/3 of the protein paste to the yolk paste and mix well (no circle stirring)
13 Add one third and mix well.
14 Pour the blended yolk paste into the remaining protein paste.
15 Mix well. This is the oven preheated for 1705 minutes.
16 Pour into the baking tray, shake a few times, remove the big foam.
17 Put it in the middle of the oven for 170, 18-20 minutes. If you see the tendency of cake cracking, lower the temperature by 160
(the oven temperature is different in each house).
18 When baked, immediately turn the baking tray upside down on the baking net and cool it thoroughly.
19 It wasnt cool enough, so I turned around and the grill stuck to the cake.
20 Cut into appropriate sizes and spread with butter. I made four inches. Theres still a lot of cake embryos left.
21 Pack in boxes

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