Strawberry cream cake
By VicentaLakin
Since the launch of the Fort Merke mold, all kinds of cupcakes have seduced me, so once they've started, they've been used to make a lasagna strawberry cream cake, a soft brownie cup that combines strawberries with fine cream, and each of them, with its own taste, makes it hard to forget。
Recipe Recommendations
- low powder 100 grams
- eggs of 3
- fine sugar 80 grams
- butter 30 grams
- milk 40 grams
- light cream 150 grams
- sugar 12 grams
- passion fruit of 2
- Lyophilized strawberry powder 2 tablespoons
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Strawberry cream cake
1
The butter is put in milk, melts and fires, and in hot water。
2
Simulate butter。
3
Protein is separated from yolk, and proteins and sugars are electro-plugged into rigid hair bubbles。
4
The yolk is added in fractions, and the egg-beater is used to achieve complete parity between yolk and protein。
5
Sifted low powder, evenly mixed。
6
Scratch into melted milk butter. Flip evenly。
7
Falling into the mold to the scale line, a few strokes。
8
Put it in a pre-heated oven 180 degrees for about 20 minutes. You're going to cook and dry。
9
Cream cream with fine sugar is beaten to the point where two large spoons of frozen strawberry powder are tuned。
10
Squeeze them in cold cake cups and put them in vanilla。Strawberry cream cake Make Tips
For dimpled molds, butter must be painted before roasting, so that they can be removed。