Chinese Food
Chocolate strawberry cake
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The girl's heart is bursting with strawberry cake ~ made a little different style with Madeline's method ~ the children can't let go when they see it. I ate one right away. It's fragrant. I had a good afternoon with a cup of black tea~
Cooking ingredients
Cooking Steps
Step1:Beat up the eggs and add suga
Step2:Mix until sugar melts completely
Step3:Low gluten flour, salt and baking powder are mixed and sifted into the egg liquid
Step4:Stir to a fine paste
Step5:Melt butter to room temperature and add
Step6:Mix well
Step7:Add strawberry powder
Step8:Refrigerate for more than an hour or overnight after mixing
Step9:Take out the frozen batter and reheat it for 30 minutes, then put it into the decoration bag
Step10:Squeeze in the mold eight full
Step11:Bake in the preheated oven for 180 minutes. Cool and demould
Step12:How to make the leaves - soften 8g butter and beat until smooth. Add 5g sugar powder. Stir 10g whole egg liquid until combined. Sift in 25g low gluten flour and mix evenly. Drop a few drops of green pigment and mix well to form a dough
Step13:Roll the green dough with a rolling pin until it is about 2 mm thick. Put it in the refrigerator and refrigerate it to harden
Step14:Press out the shape with a mould. Bake at 150 degrees for 10 minutes
Step15:White chocolate melts in hot water. Add a few drops of red pigment. Turn it pink
Step16:Cover the circular part of the cake with chocolate
Step17:Put on the leaves and decorate with some freeze-dried strawberry seeds
Step18:Try it
Cooking tips:The mold should be greased and dusted to prevent sticking. I use a semi-circular silica gel mold with a diameter of 6.8, which is just six in quantity. I have skills in making delicious dishes.
