Chinese Food
Strawberry birthday cake
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I want to eat cake. Just pretend it's birthday.
Cooking ingredients
Cooking Steps
Step1:Mixing of water and oil. Emulsifying to oil-free point with egg pum
Step2:Sift in the flour with low gluten, and then remove the skin of the sieve frame on the egg beating basin. Weigh the flour with low gluten again. The material separating bowl can be omitted
Step3:Stir with egg puff until there is no dry powde
Step4:Add the yolk. This is the back egg method. Low powder is not easy to agglomerat
Step5:Stir evenly with the egg drawing Z-shape. Finally, stir several times with the scraper as a whol
Step6:Sugar should be added to the egg white. The egg white basin must be free of oil, water and yolk. Adding directly can save the bowl. There is little difference between personal feeling and adding by stages
Step7:Egg beater at maximum spee
Step8:Straight dry foaming. Low speed finishing of small bubble
Step9:Mix 1 / 3 protein cream and batter. Be careful not to defoame
Step10:Pour batter into remaining crea
Step11:Stir evenl
Step12:Pour in Qifeng mould. It's about half the height. Put it into the preheated oven. Bake it at 130140 ℃ for 5060 minutes. We can adjust it according to our own oven
Step13:Shake it slightly after it is put out of the furnace. Buckle it back immediately. Release it after it is cooled
Step14:Whipped cream. This is the state of plasterin
Step15:Take out 40% of the cream. Continue to beat the rest to the filling state. This way, the cake will not collapse easily
Step16:The cake is divided into two pieces with a slicer. Add more fruits. I think the fillings of the dragon fruit are the most light
Step17:Spread the light cream. Pay attention to the cream around. It can exceed some cakes
Step18:Put a piece of cake on the top. Compact it by hand. Scrape the cream around with a spatula. Make sure to fill the cream around. Otherwise, it will be easy to bulge and collapse
Step19:Plastering. This step is completed in one go. The plastering skills need more practic
Step20:Decorated with strawberries and blueberrie
Cooking tips:1. In summer, cream needs to be whipped with ice water. It's best to operate in an air-conditioned room. 2. I suggest that the cake should not use red heart pitaya. There are skills for making dishes with too heavy tint.
