Chinese Food
Strawberry cake
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As a child, I like strawberry cake. But at that time, the living conditions were limited. The cake was not eaten when I wanted to. Only for my birthday, I could have a little extravagance. Every time I passed the cake room as a child, I was attracted by the strawberry cake in the window for a long time. Whenever I saw it, I felt warm. Just like a ray of sunshine in spring, it was comfortable. At that time, eggs The variety of cake is very limited. There is no mousse, cheese, pure chocolate cake. Some are simple fruit cakes. And the gorgeous strawberry is absolutely the most eye-catching of many fruits. Since then, the strawberry cake has been deeply engraved in my heart. Now a cake evokes a beautiful memory. I'm glad to make it with my own hands. Whether it's a cake or that memory in the I think it's all perfect.
Cooking ingredients
Cooking Steps
Step1:First, make a plate of vanilla sponge cake (32cm * 36cm). Sift the low flour twice in advance for standby.
Step2:Whisk the whole egg with sugar and hot water. Beat until the batter drips.
Step3:Add a spoonful of vanilla extract and stir well.
Step4:Sift in low powder twice and mix evenly.
Step5:Heat the butter and milk until the butter dissolves completely.
Step6:Take a small amount of batter and pour it into buttermilk and mix well.
Step7:Pour back the remaining batter and mix well.
Step8:Spread oil paper on the baking tray. Pour in the batter. Shake gently. Bake in the oven at 180 ℃ for about 25 minutes.
Step9:Whipped cream and powdered sugar.
Step10:Wash and slice strawberries.
Step11:Tear off the oiled paper when the baked cake is hot. When the temperature can be touched by hands, cut off the uneven sides.
Step12:Cut each piece about 5cm wide.
Step13:Then cut each piece horizontally to get 12 pieces of cake.
Step14:Put a thin layer of cream on the surface of each slice. Put on the sliced strawberries.
Step15:Cover with a little cream.
Step16:Take a piece and roll it up. Take another piece and roll it up until it is rolled into a 6-inch circle. At the end, take a little rest to make the circle look more symmetrical.
Step17:Spread the cream evenly.
Step18:Put on the strawberry decoration. Mix all the materials in the mirror pectin and heat up until they are dissolved. Pour them on the surface of the strawberry before it solidifies.
Cooking tips:* the cream I use is ANGA. The amount given in the formula is enough to make a 6-inch and a 5-inch. I don't use the sponge cake. It's only a big one and a small one. *The end of the rolled cake body should be slightly rested. Use a knife to cut off the redundant parts to make the whole more round and beautiful. *After the mirror pectin is finished, it's best to pour it on the fruit surface immediately. It's easy to solidify. If it has already solidified, it will be heated by water separation. *Pour the whole egg into the beater. Put a basin of warm water under it. The egg is easier to beat. *The whole egg batter is very delicate. It is not easy to disappear after the raised part drips slowly. *The specific baking temperature depends on the oven. When the cake is baked, tap the surface of the cake with your hands and there is no obvious chuckle sound. There are skills in making delicious dishes.
