Strawberry cake

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Good strawberry cake。

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twilight cakes: 4 eggs, 50 ml of corn oil, 60 ml of pure water, 75g of low-banded flour, 50g of fine sugar. prepare your food。

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The protein yolk is separated. The yolk is evenly mixed with corn oil. The yolk is evenly mixed with pure water. (Purpose water requires warm water at temperatures within 40 degrees)。

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SCAN LOW-BANDED FLOUR. THE OVEN IS PREHEATED AT 140 DEGREES。

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The proteins were added three times to the dry sugar to the big bend。

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(Push the protein into the fish eye and add a third of the fine sugar; hit the protein into a dense state and add a third of the fine sugar; hit the protein into a dry hairble, turn the egg-pumper around in the protein cream when it stops working, and lift the egg-pumper leaves a big hook)

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Take a third of the protein cream and evenly mix it into the yolk paste

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THE MIXED YOLK PASTE FALLS INTO THE PROTEIN CREAM, SOFTLY AND QUICKLY. WHEN MIXING, YOU CAN MIX IT WITH A HAND-BEATER, MIX IT WITH A G FONT, START WITH A G WORD IN THE MIDDLE, MIX IT WITH AN EGG PASTE QUICKLY AND SOFTLY, PROBABLY WITHIN A MINUTE AND WITHIN 30 SECONDS

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the paste is in the mold. put it in the mould at about 30 cm, so it will effectively remove the bubble from the paste, and the cake will be organized more carefully)

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Baking in a pre-heated oven for 35 minutes at 140 degrees above and below the fire。

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The cake came out of the oven and hit the mold, and it was on the hanger. There's no hanger

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When it's completely cold and disemboweled into a flat 4th floor)

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cream cream: 450 g of cream, 100 g of maskapen, 50 g of sugar, 7 of strawberry, 8 of strawberry, (8 ml of cherries). no, no, no, no, no, no. (an egg-beater must be in the lowest possible range and stop working and look at the cream. the butter starts with bubbles, starts with bubbles, starts with bubbles, slowly becomes smaller, then there is no bubbles. the cream is almost almost the same, but the cream is still flowing, and a portion of it is left in the containers。

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The rest of the cream goes on, a little bit, a little texture, that's all。

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Take out the strawberry slices。

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Cake slices are on the bottom, cream on the surface, strawberries on the surface. Snippets

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On the face of the strawberries a layer of cream should be covered with strawberries。

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Put a piece of cake on it and continue with the pastry berries and cream cake..

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Finish the last layer of the cake and fill the smaller portion of the edge with cream。

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With the remaining cream, the cake bread is smoothed into a thin layer of cream. It's been smooth, slightly condensed. It's on the face of a cake, and when it's painted, it's smoothed or scratched according to its preferences

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Scratched strawberries and blackberries on the face of a cake with cream

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Good strawberry cake

1. Low-banded flour in food products needs to be sifted in advance so that it is not used in a state of discomfort. 2. At the time of the production of thirous cakes, when the protein frost is passed, the electric omelet is to pass through the bottom of the basin along the edge of the container and the omelet is not to leave the bottom of the basin. 3. When making kamikaze cakes, the softness of protein cream is important, and cracks are formed on the surface of too hard or hot cakes, so you need to be in control of the state in which the glitter of protein frosting takes place and the temperature of the oven. 4. Cream cakes made can be stored in cold storage for one day and must be consumed as soon as possible。