Chinese Food
The classic is the strawberry cake of Mr. yongxiaogu (genovas formula)
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I especially like Miss Xiaoyi's book. Her recipe is easy to understand and her taste is unique. Even the general Qifeng has different taste according to her mixing method. Japanese attention to details has been perfectly reflected in her operation. This strawberry cake is a basic layered cake. The baked cake embryo is elastic even when brushed with syrup. It won't break. The egg is also full of flavor. It won't be too sweet as a whole. Even the elder sister who doesn't eat sweet food at home has eaten a large piece. I like strawberry cake. I think the classic is eternal. The year before last, it was popular to turn sugar. Last year, it was popular with red velvet. But strawberry cake is always kept on the birthday cake catalog. It doesn't need complicated decoration. Only the fresh fruit flavor, strong egg flavor and the coating of ice cream taste tease the tip of your tongue. Let the beautiful feeling stay in your memory.
Cooking ingredients
Cooking Steps
Step1:Pour the syrup into a small pot and boil i
Step2:Put the eggs and sugar in a mixing bowl and mix wel
Step3:Put a saucepan on the fire and heat the hot water. Put the mixing bowl in it and stir until the sugar melts. Keep the eggs at 40 degrees. Don't overdo it.
Step4:Pour one step syrup into 12g. Whisk with electric mixer at high speed. The temperature is always around 36 degrees.
Step5:In about 4.5 minutes, whisk the egg liquid until it is white and thick. Lift the blender and pour out the word Zhi on the egg paste. If the words immediately disappear, continue to pass 2030 seconds. Mix the mixer for 23 minutes. Then fix the mixer at hand. After 20 seconds, rotate the mixing basin 30 degrees anticlockwise. Repeat the operation. This is done by increasing the bubble content.
Step6:Melt the saltless buttermilk in warm water to about 40 degrees.
Step7:Stir at low speed until the big bubbles disappear. The egg paste becomes fluffy and delicate. The toothpick can last for 12 seconds, which proves that the egg batter is successful.
Step8:Scrape the basin wall with a scraper. Tilt the bowl so that the wall of the bowl sticks to the egg paste again. In this way, the added flour will not directly contact the wall of the bowl. It will mix with the egg paste smoothly to avoid the formation of particles.
Step9:Sift the sifted flour into the batter. Stir it with a scraper.
Step10:Put the scraper into the mixing basin at 2 o'clock. Hold the basin vertically. Scrape through the center of the basin to 8 o'clock position. Then scrape against the basin wall to 9 o'clock position. When scraping the basin, turn the left hand anticlockwise to 7 o'clock position. Turn the wrists naturally. Turn the batter back to the center of the bowl slightly to the left. Every time you stir it, the scraper should shift 60 degrees. After 3540 times of stirring, the powder will disappear. It is easy to defoaming without stirring for many times. I made this recipe for the first time because it was over stirred and turned into a cake made of dead egg paste.
Step11:Pour the mixture of butter and milk into the basin along the scraper. Mix 90110 times with the scraper according to the previous method
Step12:Put oil paper on the mould in advance and sprinkle low gluten flou
Step13:Pour the batter into the mold. The yellow dead cake paste on the wall of the basin should be scattered into the basin. Drop the mold 12 times from the place 10cm away from the operation platform. Shock the big bubbles on the surface.
Step14:Preheat oven to 140 degree
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Cooking tips:There are skills in making delicious dishes.
