Strawberry Cake DIY
Published Nov 30, 2021 at 02:45am ET
Food Material List
- 1 milk 28g
- 2 Fresh strawberry
- 3 Fresh cream
- 4 Strawberry jam
- 5 protein 119g
- 6 Low-gluten flour 60g
- 7 Salad oil Twenty-eight
- 1 Beat egg yolk with fine sugar and salt until light yellow. Add salad oil and milk in succession. Add sifted starch and baking powder and mix well to make egg yolk batter.
- 2 Protein is added to tower flour or white vinegar, beaten until foamed, then added sugar in fractions, beaten at low speed, then beaten at high speed to wet and dry foam (chopsticks can stand or can be pulled out with a hair beater) to form protein paste.
- 3 Add the egg yolk batter into the batter three times and mix it in turn (no looping). At this time, the oven is preheated 180 degrees.
- 4 Take the baking tray, put oil paper on it, pour it into the cake lake, smooth it, shake off the air a few times, put it in the middle of the oven, 180 degrees 25-30 minutes (moderate cooling is needed in the middle of the oven).
- 5 Take out the baked cake, tear off the grease paper, cut two pieces, put strawberry jam on one piece, and then spread one piece.
- 6 Whisk the cream with ice-proof water, apply it on the surface of the cake, pull out the sharp points with a spoon, and then cloth the fresh strawberries.
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Healthcare food category
Refreshing, Oven recipes, Snack, Meat 1, Creative dishes, Children