Crispy strawberry cake
By CaroleTorp
This snack is based on Junzhi's cherry cake and replaced with strawberries as the main character. The surface is crispy, the interior is soft and delicate, and it is full of fruit flavor. It is very delicious.
Recipe Recommendations
- low-gluten flour 70 grams
- butter 125 grams
- high-gluten flour 25 grams
- strawberry 80 grams
- baking powder 2.5 grams
- eggs one
- salt 1/8 teaspoon
- powdered sugar 25 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Crispy strawberry cake
1
powdered sugar.
2
Cream.
3
Baking powder.
4
Strawberries.
5
Dice strawberries and set aside.
6
Soften 25 grams of butter, add 25 grams of powdered sugar and 25 grams of high-gluten flour, and knead into dough.
7
Place the kneaded dough into the refrigerator freezer until frozen hard.
8
Slight the frozen dough into threads to make a meringue.
9
After 100 grams of butter have softened.
10
Add powdered sugar and salt, and beat until the color turns white and the volume becomes larger.
11
Add egg mixture in three times.
12
Stir each time until the eggs and butter are completely blended before adding again. (The stirred butter should be smooth and delicate without separation of egg oil.)
13
Baking powder.
14
Sift together flour and baking powder into butter.
15
Gently stir evenly to form a cake paste. Pour the cake paste into the mold and fill it for 4-5 minutes.
16
Lay a layer of diced strawberries on the cake paste.
17
Gently stir with chopsticks to mix the strawberry dices and cake paste. Don't mix it too evenly.
18
Sprinkle with meringue on top.
19
Put in a preheated 170-degree oven.
20
On the upper layer, bake until the surface is colored, reduce the temperature to 150 degrees, move the baking sheet to the lower layer, and bake for a total of 25-30 minutes.