Chinese Food
Strawberry cream birthday cake
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This is from tinrry
Cooking ingredients
Cooking Steps
Step1:1. When the protein is not added with anything, make a sharp hook. Then add the first fine sugar. When the protein cream is added with the fine sugar, the hand will become hard. After the sharp hook is sent again, add the second fine sugar until all the fine sugar is added. The last time the sugar is added with corn starch. Send to dry foamin
Step2:After finishing, it is necessary to see if there are any uneven small bubbles on the lower side. Use a scraper to scrape them to the middle, and then pass them gently at a low speed
Step3:Egg yolk, oil and milk are all mixed. Sift in the low powder finally. Stir in the electric beater first, then beat it. Make it mix evenly. It has viscosity. Use a scraper to stir in the edge
Step4:Preheat the oven 170 degrees. Use a clean hand mixer to check whether the protein cream is defoaming. You can beat it to make it return to the state of delicate tissue. First, pour 1 / 3 of the protein cream into the egg yolk paste. Stir it. Draw it from the middle. Turn it up at the bottom. Turn the bowl at the same time.
Step5:Pour the yolk paste back into the remaining protein cream and mix.
Step6:Pour in the 6-inch movable bottom mold, shake out the bubbles, put them in the middle and lower layers of the oven at 170 degrees for about 35-40 minute
Step7:When the cake is baked to a certain height of the surface bulge and then collapses a little, it means it is baked. You can also insert a toothpick. If there is no cake crumbs on the surface, it means it is cooked. Drop the mold from 20cm high, and then turn it upside down for cooling.
Step8:200g strawberry mashe
Step9:Add lemon juice into the pot. Add sugar and cook. Filter out the froth on the surface.
Step10:Cook until thick. Pour into a bowl and place in cold water to cool the strawberry jam quickly.
Step11:Whipped cream has a little resistance. It's a little thick and can't drip. Add 100g of strawberry jam and whipped cream again as shown in the picture
Step12:Strawberry cream should be whipped until it has a little texture and can flow. At this time, you should pay attention not to overdo it
Step13:Qifeng cake is cut into 4 pieces, each of which is about 1.5cm. This cake only needs 3 pieces. Put one piece of cake in the mounting table. Spread the cream on it
Step14:Put on the fruit. Continue with the crea
Step15:Put another slice of cake on top. Spread the cream and put the fruit on. When putting the fruit, make sure to leave a gap in the center, otherwise the cake will not cut well
Step16:The painted cake is as shown in the picture. Put it in the refrigerator to coo
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Cooking tips:Because it's a little bit melted when the animal cream leaves the refrigerator for too long. It's recommended to keep it in the refrigerator before eating. Especially, it's a skill to leave the refrigerator for no more than half an hour in summer to cook delicious food.
