Strawberry cream cake
By VicentaLakin
It's the most beautiful fruit of the season, and the cakes need not be too decorated
Recipe Recommendations
- eggs of 2
- salad oil 30 grams
- fresh milk 30 grams
- fine sugar 30 grams
- low-gluten flour 50 grams
- corn starch 5 grams
- white vinegar 2 drops
- animal light milk 300g
- powdered sugar 20g
- strawberry appropriate amount
- mint leaves appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Strawberry cream cake
1
The protein yolk is separated. The yolk is 20 grams of fine sugar
2
Add salad oil and milk evenly mixed
3
Sift in low-banded flour
4
Smuggle evenly
5
Now we're making a protein paste, adding 30 grams of fine sugar three times to the protein
6
Add a third of the protein paste to the yolk paste
7
Slip it from the bottom with a rubber razor. Smash it from the bottom. Smash it all up
8
Put the mixed cake in a six-inch heart model, wrap the living bottom with tin paper, shake it a few times on the table with a hand-held mold, and shake the internal atmospheric bubble out and put it in a preheated oven, 160 degrees, about an hour
9
Take the cake out of the oven and put it back on the cooling shelf right away
10
It's cool. It's used to make birthday cakes
11
Six inches of heart-shaped cake is completely cooled and cut in two pieces with a knife
12
Take a piece of cake and put a piece of cream on the mat
13
Sliced little strawberries
14
One more cream and another cake
15
Put all the cream on the surface and around
16
Put the cream in a bag of flat-snacked garters and pull the long stripes out of the basket
17
Pick out some smaller strawberries and lay them on the bottom of the cake
18
There's some sugar on it
19
On the upper and lower edges, just a few mint leaves