Chinese Food
Strawberry cake
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The original intention of making cake is that the child likes to eat but thinks there are too many preservative additives outside. It's too sweet. It's not good for the child's health. But I really can't bear to see the child staring pitifully at the small cake in the window and not buying it for him. So I thought about why I didn't do it myself. I've tried many Qifeng recipes. It's really not easy to make a cake base that doesn't crack or collapse. This recipe is one that I have tried many times. It's almost 61. Make a love cake for the children.
Cooking ingredients
Cooking Steps
Step1:Don't worry. First use the kitchen scale to weigh all kinds of materials. Separate the yolk and egg white and put them in different basins. The egg beating basin filled with protein must be free of water and oil.
Step2:Make the yolk paste first. Add sugar in the yolk and beat evenly with a hand beater. Add milk and corn oil and beat evenly. Stir evenly. Do not take too long to avoid defoaming. Then sift the flour, baking powder and salt. Turn them over with a rubber scraper and mix them evenly. The action is light and fast. When mixing, you will find a lot of flour pimples. Use a scraper to gently pat the flour particles on the edge of the basin. The even yolk paste is as thick and delicate as mayonnaise.
Step3:Protein. First add lemon juice to the protein. Beat the egg beater at a low speed until the fish's eyes are in the shape of bubbles. Add one third of the fine sugar. When the protein is in the shape of feathers, add one third of the fine sugar. When the egg whites are wet foaming, lift up the beater. When the egg whites on the beater can pull out the curved sharp corners, add the last third of fine sugar.
Step4:Turn the beater to medium and high speed. Continue beating until the beater is lifted. There are two small sharp corners on the two beaters, which are upright and do not fall down. It means that the dry foaming has been achieved.
Step5:Use a rubber scraper to mix the albumen paste and yolk paste. The action is light and fast. Stir evenly. Note that the technique is to scrape the bottom from the edge of the basin and turn it up. Do not circle to avoid defoaming.
Step6:Preheat the oven at 150 ℃ for 5 minutes. Preheat and pour the cake paste into the 8-inch open bottom cake mold. Scrape the surface with a scraper. Pour in the cake batter and shake it on the table for a few times.
Step7:Bake at 150 ℃ for 40 minutes. After baking, stick the toothpick into the cake. Pull out the cake without sticking toothpick, it means that the cake is baked. All that's left is to use your imagination to decorate your little cake. I use cream made of iron. Sweetness can be added freely according to my preference. Add sugar to make it dry. Decorate the cake.
Cooking tips:It's better to beat the protein at a low speed before it is sent to the wet foaming, because the protein sent at a low speed may take a little longer to pass, but the protein produced at a low speed is more delicate and stable, which is not easy to defoaming. This is a key step. There are skills in making delicious dishes.
