Strawberry birthday cake

1

First, five eggs are separated, and the egg clears into a water- and oil-free basin。

2

The yolk hit another pot。

3

You pour milk into the yolk bowl, you add 20 grams of sugar, you put a little salt (2 spoons) and you add sweetness。

4

Fifty grams of sugar were divided into approximately three pieces, and once the protein was blown out, a sugar was added。

5

The egg beater goes from one to three to five

6

A sugar is added to the surface when there is a light texture, and the protein is sent to a dry hairble, which is when the eggbeater pulls out a short tip. Put a chopstick on it and it won't fall. (Prevented proteins are temporarily placed in freezers to prevent ablaze. I'm not sure

7

Break the yolk a little bit. The oven is 150 degrees preheat。

8

Flour is sifted, and the particles grind over. Flour fell into the yolk paste。

9

Scratches take a small portion of the protein to the yolk paste, don't turn around, do it in a tangled manner。

10

Good

11

Put the yolk paste in the protein, flip it from the bottom down and it's fast. Mixing time is as long as giving out protein. Smuggle evenly, make the paste look delicate and comfortable。

12

It can't be filled. It's oilless! Scratch the face and smooth it. (Then roast immediately, not late. ) Take the molds and shake them on the table six times, put them in the oven, 150 degrees for 30 minutes. In 20 minutes, it will rise. If it's too dark, it's covered with tin paper. In 30 minutes, the temperature will not crack. Higher temperature, 170 degrees for another 30 minutes. "Look at your own oven temper, adjust your temperature"

13

Take it out, shake it a little, put it upside down on a four-faced grilled net and disembowel it 30 minutes later: take the front, gently turn in, circle around and draw the bottom with a machete。

14

A layer of cream and strawberries will be applied evenly to the face and middle of the cake, and will be covered with strawberries, chocolate, etc., as preferred。

1. The eggs must be fresh and have been refrigerated for at least a day. The bowl for the egg whites must be free of water and oil. 2. Do not whip the egg yolks. 3. Ensure the egg yolks and oil are well emulsified before adding the milk. 4. You must use an odorless oil. 5. The mixing method must be folding (folding means using a motion similar to stir-frying, lifting from the bottom up quickly; you can rotate the bowl with your hand while folding to help mix evenly). 6. Do not grease the cake mold or line it with parchment paper, as chiffon cakes need to climb up the sides of the mold. If you grease it or use parchment paper, your cake will certainly not rise. 7. The biggest taboo with chiffon cakes is opening the oven door frequently before they are fully baked; this is a major reason why the cake fails to rise.