Strawberry birthday cake recipe-Chinese Food-best chinese food recipes-cooking food

Strawberry birthday cake

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Many young people who have just been exposed to baking are most afraid of the anniversary. Relatives, friends, girlfriends and family babies are going to have birthdays. If you want to show your hand, you can't do it because of your own plastering. What can you do? This kind of cake is specially for those who are just playing baking, but can't master the plastering of the cake skillfully. It's surrounded by soft and pink biscuits, sour and sweet strawberries, with golden rows and bows. It will definitely make your cake eye-catching at the party.

Cooking ingredients

red food color:1 drop

Cooking Steps

Step1:8

Step2:

Step3:Knock in the yolk.

Step4:Mix until smooth.

Step5:Knock the egg white into an egg beating basin without oil and water. Drop in lemon juice. Add the sugar into the egg white three times. Beat until it is dry and foamy.

Step6:ACA steaming oven is equipped with up and down baking function. It is preheated to 150 ℃. The time is 55 minutes.

Step7:Take one third of the egg white and yolk paste and mix them up and down.

Step8:Then pour the mixed cake paste into the remaining protein. Mix evenly with the same method.

Step9:Pour into the six inch high mold of the chef. Shake gently to remove the bubbles.

Step10:Put the cake in the preheated oven. The time is 45 minutes.

Step11:After cooling completely, demould by hand or with the help of demoulding knife.

Step12:After cooling completely, demould by hand or with the help of demoulding knife.

Step13:Divide the cake embryo into three parts on average.

Step14:Add the sugar into the cream at one time, and send to 60% of the hair, that is, the state of plastering.

Step15:Take a slice of cake. Spread the cream. Put on the sliced strawberries. Then spread the cream.

Step16:After three times of cream and strawberries, cream the whole cake and refrigerate it.

Step17:Drop a drop of red edible oil pigment into the white chocolate. Melt it in water. Turn the biscuit bar around the chocolate. Only half of the chocolate needs to be stuck.