Chinese Food
[food Magic] strawberry cream cake, master recipe of Tokyo fruit making school
(110250 views)![[food Magic] strawberry cream cake, master recipe of Tokyo fruit making school](https://cp1.douguo.com/upload/caiku/3/6/1/yuan_36b7f1f3488b20fbbbfd6c1326f71e51.jpeg)
Strawberry cream cake g â teauxframes was born in Japan. It is called the king of cake. The matching of strawberry and cream is a warm, sweet and delicious Japanese national snack. It's the foundation of making cake with the master formula of Tokyo fruit making school. It's sponge cake. The sponge cake made by the whole egg method has a soft and elastic taste. The selection of eggs, the time of mixing ingredients and other details will affect the quality of finished products. A kind of Pay attention to food magic academy to acquire more food magic skills
Cooking ingredients
Cooking Steps
Step1:[sponge cake body] [preparation] preheat the oven to 170 ° C. heat the butter at 40 ° C in water. Break up the whole egg. Add in the soft white sugar several times. Stir it slowly and evenly each time.
Step2:Heat the 1 mixture to about 40 ° C, then add honey. Whisk until the 8 lines do not disappear. PS - can also be flexibly heated by microwave oven. Do not use metal utensils.
Step3:Sift in the flour with low gluten. Turn the batter over a large amount and mix evenly to make the batter full of air. PS - when adding powder, sift directly from the top of batter as much as possible. Stir while sifting. Mix synchronously. The effect will be better.
Step4:Add the melted butter. Turn the batter over a large amount and mix evenly until the batter is smooth and glossy like a ribbon.
Step5:Pour in the cake mold. Pour in from the middle of the mold. Then finish the surface. Put it into the oven at 170 ° C and bake for 25 minutes. After baking, the cake will fall about 10cm from the table top and shake out the hot air. Remove the baking paper with baking paper to cool, and then tear off the baking paper.
Step6:Cut the cake evenly into three pieces.
Step7:[wine sugar water] put the sugar and water into a small pot and boil them. After natural cooling, add the wine. Mix them evenly to make wine sugar water.
Step8:Brush evenly on the 3 layers of sponge cake.
Step9:[Xiangti fresh milk oil] mix the cream with the sugar. Whisk it at high speed until it appears firm and small sharp corner. Form Xiangti fresh milk oil.
Step10:On the sponge cake.
Step11:Half cut strawberries.
Step12:Then apply another layer of Citellus cream. Repeat for the second layer.
Step13:Put on the last sponge cake. Smear the cream of Xiangti on the top and side of the cake. Then decorate the strawberry on it.
Step14:【BlingGo。 ~
Step15:A kind of Pay attention to Beauty Academy of food magic to acquire more skills of beauty value and connotation [treasure of food Magic]. Double life and small fortune ～ (⁍⁍̛ᴗ⁍̛
Cooking tips:[flour] - Japan has a detailed classification of wheat varieties. The domestic thin flour is very easy to use. It can reach a very delicate level, which is not achieved by many domestic flour. Many people find sponge cake hard to eat. Most of the finished products are too rough. It means that the flour is not selected correctly. [storage] - it will be better after being assembled and stored for an hour or two. It's not suitable for preservation. The next day, the taste will be greatly reduced. There are skills in making delicious dishes.
