Strawberry cream cake
By VicentaLakin
Strawberry cream cakes are so cute, they're small, they're pink, they're pink, they're pink, they're pink。
Recipe Recommendations
- eggs of 3
- low powder 75 grams
- strawberry appropriate amount
- fine sugar 75 grams
- white sugar 20 grams
- light cream 200 grams
- sweetening
- baking
- an hour
- simple
Steps for Strawberry cream cake
1
Put eggs in the pan of a cook machine and put sugar in white. No cooker's can use an ordinary pot, use an electric egg-pumper。2
Drive high-speed stirs into big, white。3
It's a low-speed bump to the point where it's fine, it's no bubble, it's laced and it's not easy to disappear。4
Sifting low-banded flour (better sift both sides)。5
From the top right down, through the bottom of the basin, from the top left, pulls up the flour, turns the basin, which mixs into dry powder。6
Put the paper in the membrane emulator and pour it into the egg paste at eight。7
The oven is preheated at 170 degrees, and the oven is placed in the middle level for about 25 minutes。8
When the cake is baked, take it out of the oven, and put it aside。9
Put 200 grams of cream and 20 grams of sugar in the chef's machine, open the three-bed and start the break。10
When the trail gets thicker。11
Pour the punched cream in the bouquet。12
And then the cake was cold enough, and the bouquet was squeezed on the cake。13
Strawberry washes dry water, cuts it in half and puts it on cream。