Chinese Food
The sudden 1.0lady m strawberry cake
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I've received some comments since I wrote the recipe. I'll accept the praise and encouragement. I'll be happy in silence. I'll reply to all the questions. Thank you for your support. The recipe of pancake peel comes from Sichuan shangdai. It's a little less sugar. The cream part is my usual recipe. I'll practice the pancake part_ (´ཀ`」∠)_
Cooking ingredients
Cooking Steps
Step1:Butter melts into liqui
Step2:Egg brea
Step3:Add sugar and salt until melte
Step4:Sift in half the flour and mix wel
Step5:Sift in the remaining flour and mix wel
Step6:The batter is probably like this. It's even and has no particles. It's very thick. Don't worry about cramping. Just stir it hard
Step7:Add butter to batter and mix wel
Step8:Add a small amount of milk in several times. Each time, you need to mix it completely before adding the next milk. It's similar to heating milk in an egg when making a custard
Step9:Mix with vanill
Step10:Sift the batter. Let me show you. It's very clean on the screen. There are only some egg white particles that are not completely mixed
Step11:The sifted batter is even, fine, glossy and wall hangin
Step12:Preheat your pan. I have a smaller pan with a diameter of 20cm and a bottom of 15cm
Step13:Pour a little oil. Wipe it with a kitchen towel. Only the first cake needs thin oil. The later ones don't need it
Step14:Pour in a spoonful of batter. Turn the pot over high heat twice
Step15:Pour out the uncooked batter. Fry over low hea
Step16:When the edge turns yellow and the crust starts to bubble, you can lift the edge with a scraper
Step17:Use your fingers to lift the edge and turn it over for another ten seconds. It's OK not to fry
Step18:The fried crust should be able to pass through the fingers easil
Step19:Stack up the fried cakes to cool the
Step20:I used the movable bottom of the six inch mold to cut all the batter for it. I fried 21.5 pieces of cake. The height of the stack was about 2.5cm. Although it was very thick, it was my first attempt after all. I'm satisfied if you fry it very thin. This recipe should be able to fry more than 25 pieces of cake with a pot of this size
Step21:Processing material a: cut strawberries into four equal parts and put them into blender to add suga
Step22:The blender is broken but not too broken. Keep some particles. Refrigerate overnigh
Step23:Treatment B cream cheese softened at room temperatur
Step24:A little bi
Step25:Mix the strawberry pulp in step 23 with a small amount of syrup. The amount is about half of the sugar marinated strawberry
Step26:Whipped cream and sugar to nin
Step27:Mix strawberry cheese and beat wel
Step28:Take a piece of cake crust. Spread a layer of cream on it. Try to thin it as thin as possible. One layer is about 15g of cream
Step29:Cover with another layer of pi
Step30:Repeat until you run out of everythin
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Cooking tips:The part of the cream is because the strawberries I added are only salted with sugar. The whole is still in a relatively thin liquid state. So the cream I made is also relatively thin. It will have some fluidity. At last, I was afraid that the part of the plaster and ring would be refrigerated until it was scattered. If you beat ordinary cream to nine, it should be harder than mine. You don't need to refrigerate every step. Buy a good one. A cheap one has a bad smell. Then let's talk about why I don't make a strawberry jam and add it to the cream. It's not because I'm lazy. The taste of most fruits will change after heating. Strawberry, pineapple and citrus fruits will change in an unsatisfactory direction. Blueberries and pears will change in an ideal direction. Peaches and apples will not change much after heating. The aroma of fruit mainly comes from the ester organic matter. Most of the organic matter is volatile. The heating process will accelerate the volatilization. Even
