Chinese Food
Simple strawberry cake (suitable for the elderly or people who don't like too much cream)
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The first time I made this cake was very successful, and my girlfriends loved it very much. So I improved the recipe constantly. In fact, the feature of this cake is that the bottom of the cake should be baked well. The cake body can't be made when the mold is out.
Cooking ingredients
Cooking Steps
Step1:Do chocolate Qifeng first. The steps are not photographed, because I didn't mean to post. You can leave a message if you have any questions. Here's a brief introduction. The egg yolk should be placed in a vessel without water or oil. It is better to use a special egg beating basin or a deeper basin for egg yolk. Beat the two yolks evenly. Add in the oil and continue to beat evenly (can't separate the egg oil). Add one third of the milk and continue to beat evenly. Mix the two kinds of powder and sift them into the yolk paste in three times. Add a little milk for each time of adding the powder. Mix well with the scraper and the method of cutting until there is no particle - yolk paste. Preheat the oven 180 degrees. The beater's beater head must be dried. Tilt the beater to its side to make the protein thicker. Insert the beater into the protein and whisk it at a high speed. If you make a big bubble at a high speed, you can put the first sugar (15g). Continue to whisk it at a high speed. If you find that the bubble is more and more fluffy, you can put the second sugar (15g). Use a low speed to whisk the protein. If you have no experience, you'd better slow down a bit. Until the protein bubble is no longer needed Big hair. More and more delicate can be put for the third time. The last time can put sugar (put 10-20 grams of sweetness suitable for yourself) to adjust the taste. Then send it until the tip of the egg beating head is not drooping. ——The protein has been sent. Use a scraper to pick one-third of the protein into the egg yolk paste. Mix it with the method of cutting and then pour it back into the egg yolk paste. It's still the method of cutting and mixing. Mix the picture and put it into the picture of the six inch round mold. The effect is delicate and not easy to defoaming (it's defoaming if there are big bubbles constantly emerging during the cutting and mixing). The cake paste is ready.
Step2:Shake the cake mold a few times. Shake out the big bubble and put it into the preheated oven immediately. Remember that the temperature should drop back to 175 ℃. 40 minutes or so. Each oven has a temperature difference. Remember to pay more attention to the cake after 35 minutes. Insert the toothpick into the bottom of the cake. If you pull out the cake paste or not, it will be cooked. If you press the cake surface gently, it will be cooked without the rustling sound. Because it is chocolate color It's hard to see if it's roasted. It's a little wordy. Eight inch ones usually take 45 minutes.
Step3:When it's done, clip it out of the oven. Crack it twice, turn it upside down, and then let it cool on the grill. Don't worry about demoulding. This picture is the previous picture of the whole oven turning it upside dow
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Cooking tips:Chocolate cake can brush wine. However, beginners may not spend tens of dollars to buy a wine that they will use later. I omitted it. Also, whipped cream can be put in the refrigerator when you put the cool cake. Of course, you must make sure that the whipping is even. Otherwise, it may melt. Another problem is that milking oil must be done as fast as possible. It may not be easy to dissolve in cold weather now, but we should pay attention to it. Because I am using dynamic fat, we should pay more attention to it. If the hand temperature is high, you can wear an insulated glove and squeeze the pattern. I feel like I'm wordy. I hope the beginners have patience. After all, it's a combination of failure and experience. There are skills in making delicious dishes.
