Cooking Steps

1. 

   Step1:Preparation - the yolk needs to be placed at room temperature to beat. The protein needs to be refrigerated to beat. If you are afraid of defoaming, you can refrigerate the cream.

2. 

   Step2:Make the protein cream - refrigerate the protein and then use the electric egg beater to beat it to the rough state. Add one third of the sugar needed for the protein cream part. Add sugar for the first time and beat until the big bubble is about to turn into a small bubble. Add another third of sugar. The foam is stable and fine. Then add the last 1/3 sugar. Continue to paste into a triangular shape (rigid foam)

3. 

   Step3:Making egg yolk paste - after the egg yolk is put at room temperature, use the electric beater to beat it to the rough bubble state. Add half of the sugar needed for the egg yolk paste part. Add sugar for the first time and beat until the big bubble is about to turn into a small bubble. Add another half of sugar. Continue to whisk until the beater is lifted. The yolk is pasted into a smooth ribbon. If you find it difficult to pass, you can pass the egg yolk in hot water until it is warm. Then leave the hot water to pas

4. 

   Step4:Mix the albumen cream and the egg yolk paste - flour + baking powder and sift for 23 times. Add 1 / 2 of the powder into the egg yolk paste. Add 1 / 2 of the albumen cream. Then mix it evenly with the gesture of mixing and cutting. Then pour in the remaining powder. Then add the remaining albumen cream. Then mix it evenly with the gesture of mixing and cutting. Finally, the batter should float from the scraper in a ribbon If the batter is too thick, it needs to be mixed several times, but not for too long to avoid too much defoaming. The simplest way to identify the state of the cake paste is to insert a toothpick. If it can stand upright, it is OK.

5. 

   Step5:Baking - preheat the oven at 180 ℃ for about 10 minutes. Put the cake in. Bake for about 35 minutes

6. 

   Step6:Whipping cream foam materials other than sucrose are put into the basin and whisked to fish's eyes for foaming with an egg beater. The first time sugar is added, it is beaten to twice the original size. The second time sugar is added, it is beaten to the striated state. The third time sugar is put, it is beaten to the rigid foaming state (short straight small sharp corner)

7. 

   Step7:Take a piece of cake and put cream on it. Smooth the cream

8. 

   Step8:Put strawberries

9. 

   Step9:The outside is smoothed out

10. 

    Step10:A cake that's all troweled

11. 

    Step11:The next step is to play by yoursel

12. 

    Step12:Cut on