Cooking Steps

1. 

   Step1:Sift low gluten flour; separate protein from egg yolk. The basin containing protein must be free of oil and water.

2. 

   Step2:Mix the sugar, milk, vegetable oil, egg yolk and red velvet liquid until they are emulsified. Add the sifted low gluten flour. Mix well with egg pump or scraper.

3. 

   Step3:Add sugar to the egg white. Use electric beater to beat until it is dry and foamy.

4. 

   Step4:Add sugar to the egg white. Beat with electric beater until it is dry and foamy.

5. 

   Step5:Take 1 / 3 of the egg white cream and put it into the yolk paste. Mix it gently with the egg pump or scraper. Cut into the bottom of the bowl at an angle first. Turn up the batter at the bottom. At the same time, mix it and turn the egg basin at the same time.

6. 

   Step6:After the mixture is roughly uniform, pour the yolk paste into the bowl full of protein. Mix evenly with the same method until the egg cream and the yolk paste are fully mixed.

7. 

   Step7:Pour the batter into the mold from a high place. Shake it twice on the table. Shake the atmosphere inside.

8. 

   Step8:Put it in the preheated oven. Heat it up and down for 150 degrees. Bake for about 35 minutes.

9. 

   Step9:After baking, it should be put out of the oven immediately. Shake twice to cool it and buckle it on the cooling frame. After cooling thoroughly, it can be demoulded.

10. 

    Step10:Cut the cake embryo into three parts horizontally; add the cream and sugar. Beat to 8 and distribute; slice the strawberry.

11. 

    Step11:Put a piece of cake cake embryo on the bottom tray. Spread cream and strawberries as filling. Put a piece of cake embryo on the top. Spread the second layer of filling. Then put a piece of cake slice. Finally, make a simple plastering with cream.

12. 

    Step12:The cake embryo is surrounded by a hard mousse. Cut the strawberries in half. Put them on the top of the cake for final decoration.

13. 

    Step13:Finished produc