Chinese Food
Strawberry cream cake
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2014 is over. The days are still so light. That's good. I promised my son's cake. It must be finished. Otherwise, I really owe the new year. For the first time, I made this sponge cake so seriously. I studied the recipe again and again. If it works well, children's shoes can have a try, although it's a bit troublesome.
Cooking ingredients
Cooking Steps
Step1:The water in the original recipe is not really sweet. Think about syrup. Use maple syrup instead. Cadmium water heating.
Step2:Add sugar to the whole egg liquid. Beat it quickly with the egg shaft.
Step3:Beat the egg liquid with hot water. The temperature is controlled at 40 ℃.
Step4:Add maple syrup. Beat well.
Step5:Electric eggbeater. Five minutes at high speed.
Step6:Beat at low speed for three minutes. The batter is fluffy, delicate and creamy. Insert the toothpick into the batter. Fall down slowly. It's OK.
Step7:Heat buttermilk over water. Melt butter well.
Step8:Sift the low gluten flour into the batter. Stir for 35 times until the flour is invisible.
Step9:Add the butter and milk mixture in stages. Stir 150 times. The more you stir, the more delicate.
Step10:In mold. 160 degrees. 30 minutes.
Step11:After baking, turn it upside down for five minutes. Turn it over again. Cool it thoroughly.
Step12:Cut into three pieces. Remove the top one.
Step13:Make sherbet. Add sugar to water. Boil until sugar dissolves. Cool. Add wine.
Step14:Brush the water sherbet on the cake.
Step15:Blue windmill. Add milk and sugar. Beat to seven points. Pave firs
Step16:It's the same in three layers. Beat the cream to eight. Spread it on the outside.
Step17:Turn and turn. Touch and touch. Practice mor
Step18:Flower mounting. I'll do it by myself.
Step19:Meiyo
Step20:More beautifu
Step21:The blue windmill is still easy to use. After mounting, the room temperature is about 20 degrees. It's good all afternoon.
Cooking tips:There are skills in making delicious dishes.
