Chinese Food
Strawberry cake with great beauty
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The way to make this cake sponge cake. The eggs don't need to be divided. There's no need to beat the egg white. Strawberry cream is sandwiched in the middle. It's simple and delicious. It's also suitable for new bakers. Kwai is a bestie. It's not only children love to eat, but also a weekend tea. It's also a simple and quick hand. An afternoon tea made by myself. Always has some special significance.
Cooking ingredients
Cooking Steps
Step1:Add sugar to the egg and keep it warm. Beat with electric beater until it is thick. You can draw lines.
Step2:Add sifted low gluten flour. Stir until smooth and free of particles.
Step3:Milk mixed with salad oil.
Step4:Take part of the batter and add it into the milk oil. Stir well.
Step5:Mix part of the batter evenly. Return it all to the yolk batter and mix well.
Step6:Add a drop of pink pigment. Change the batter to pink. Pack the batter in a flower mounting bag. Screw it out on the baking tray.
Step7:Put it in the preheated oven. Heat up and down 170 degrees. Bake for 8 minutes.
Step8:Cool the oil paper after it is put out of the oven. Clamp the two ends of the oil paper to shape.
Step9:Wash and dice strawberries in advance.
Step10:Put in a small amount of water and add strawberries. Boil the strawberries over a small heat to make strawberry pulp.
Step11:Add the refrigerated cream to the sugar and beat with the electric beater until it is dry and foamy.
Step12:Add the cooked strawberry pulp. Mix well.
Step13:Put strawberry cream in the flower mounting ba
Step14:Squeeze cream out of the middle of the cake. Fill the middle of the cak
Step15:Half a piece of strawberry decoration on the surface of the cake can be eaten.
Cooking tips:There are skills in making delicious dishes.
