Chinese Food
6-inch strawberry cake
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In the dessert shop, such a strawberry cake must be at least 150. I studied it on my brother's birthday yesterday. In addition to its rough appearance, it tastes the same as the dessert shop. I still use animal cream. It's not too sweet. I don't need to spend money on my birthday after learning it.
Cooking ingredients
Cooking Steps
Step1:Add 35g corn oil to the basin without water or oil A kind of Mix 35g milk until it is completely fused A kind of Mix 15g of fine sugar evenl
Step2:Sift 50g of low gluten powder into the liquid A kind of 7g corn starch is stirred in Z-shape until it is smooth and free of particles (Z-shape mixing is to prevent the paste from becoming gluten
Step3:Separate the egg white and yolk in advance (there should be no water or oil in the egg white bowl). And there must be no yolk in it.) Put 3 yolks into the batter just stirred, continue to stir in Z-shaped shape, and prepare for us
Step4:Start to beat the egg white (three times) - add 5 to 6 drops of lemon juice and 25 g of 1 / 3 white sugar for the first time. Beat the egg in the middle of the blender
Step5:Whisk into this bubbly state and add a third of sugar to continue to open the middle range for the second tim
Step6:Add the remaining white granulated sugar in this delicate state to pass for the third tim
Step7:Finally, it can be sent to this state (there is a hard point when the eggbeater is lifted. If the basin is inverted, the egg white cream will not fall off
Step8:First take one third of the egg white cream and put it into the yolk paste. Mix it well by cutting and mixing (never mix it or it will defoamer. The baked Qi wind will collapse
Step9:Then pour the batter into the remaining albumen cream basin and continue to cut and mix evenl
Step10:It's about that
Step11:Open the upper and lower tubes of the oven and preheat for 5 minutes at 130 ℃. Brush a layer of corn oil on the bottom and side of the 6-inch baking tray, then lift the batter basin and pour the batter into the baking tray from a high place (pouring the batter from a high place helps to discharge the big bubbles in the batter
Step12:After pouring the batter, lift up the baking tray and shake it gently for two or three times, row big bubble
Step13:After the oven is preheated, put the baking tray in the middle and lower layers and continue to bake for about 60 minutes at 130 degrees in the upper and lower tubes (each oven is different. The observation time can be adjusted at any time
Step14:The roasted Qifeng lifts the baking tray from 15cm high, falls several times, shakes the extra heat, and then turns the baking tray upside down on the shelf to cool and demould it
Step15:300g light cream A kind of 21g white granulated sugar in the middl
Step16:Send to this stat
Step17:Take a small part and put it into the mounting bag. The flower mouth is round
Step18:1. After Qifeng is cool, cut it horizontally in half. 2. Spread a layer of cream and strawberry cubes in the middle. 3. Spread another layer of cream. 4. Then cover the other half of Qifeng billets.
Step19:
Cooking tips:There are skills in making delicious dishes.
