Cream Strawberry Cake with Matcha chocolate recipe-Chinese Food-best chinese food recipes-cooking food

Cream Strawberry Cake with Matcha chocolate

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My brother is going to be 9 years old. His wish is to have a birthday cake with his mother and brother. Then he makes an exception to watch a episode of fan Deng in the evening. This simple wish must be realized for him. I wanted to make an advanced one. I turned over the refrigerator. I ran out of white chocolate beans. There were only two boxes of raw chocolate. The food pigment expired. I had to play whatever I had. Finally, I made a cream cake with rich flavor and chocolate. It was well received. Breakfast on the second day of birthday. Eat a cake with a cup of hot milk as usual. Have a good day. -

Cooking ingredients

chocolate:6 small pieces

Matcha chocolate:6 small pieces

strawberry:10

sugar powder:10g

mint leaf:moderate amount

bake for 55 minutes at 150 degrees in the oven:8

Cooking Steps

Step1:Cake germ material (corn oil used up at home. Temporarily replaced with butter. It is better to transport corn oil

Step2:Separate protein and egg white. Pay attention to no oil or water in the protein basi

Step3:Beat the yolk and sugar evenly until the color turns slightly yellow

Step4:Add corn oil (butter at home this time) and continue to beat evenl

Step5:Pour in the milk and continue beatin

Step6:Sift in corn starc

Step7:Sift in low powde

Step8:Stir evenl

Step9:Beat the yolk batter. Don't beat it. Beat until it's smooth and free of particles.

Step10:Beat the eggbeater at a low speed until it bubbles. Add the first sugar (1 / 3 sugar) and continue to stir at a low speed

Step11:Change the size of the bubble. Add the second white sugar (1 / 3) and continue to stir at low speed

Step12:Fight fight figh

Step13:Beat until the bubbles are fine. Add the remaining sugar. Continue beatin

Step14:It's hard to get rid of the pattern of the egg white paste. You should pay attention to it. After whipping for a while, bite and lift the egg beater to see the status of the egg white paste. Don't beat it too much.

Step15:Lift the eggbeater. Just pull up the straight little tip. If the tip is curved, you need to hit it again.

Step16:Put 1 / 3 of the batter into the yolk batter. Make a quick and even copy (don't stir in circles. Prevent defoaming

Step17:Look at the statu

Step18:Turn it over to make even yolk past

Step19:Pour the mixed yolk paste into the remaining albumen bowl. Stir quickly and evenly (be careful not to turn it around. Turn it up from the bottom

Step20:Turn over the batter. Hold the batter basin with both hands. Shake the basin on the table. Shake out the big bubbles in the batter. Usually this step is to operate after the batter is put into the grinder. But today's mold is too shallow to operate.

Step21:Pour into the heart mold. Four hearts can be made in tota

Step22:Take a group phot

Step23:Preheat the oven at 150 ℃ for 10 minutes. Put it in two layers. The oven is big enough for the parents. It is recommended to put the middle layer in the oven instead of two layers. Bake for 55 minutes at 150 degrees. The two on the top layer will be done. Take out the top two. Adjust the bottom two to the middle. Bake for about 15 minutes. (pay attention to observe the color and do not paste it