Strawberry Cake
By VicentaLakin
Strawberry, it's a fruit I'm fascinated by, like it's gorgeous, like it's sweet. Every year the strawberry season is particularly "hoarded" and I like to use it to make other foods. Strawberry, in Germany, has been dubbed “the fruit of wonder”, because it is in the form of a heart, fresh red red, juicy fruit, sweet sour, not only fragrance, but also rich in nutrients, a rare colour, aroma and a good taste in fruit, and is often dubbed “the queen of the fruit”. And the strawberry bouquet, which represents a courageous relationship, is, I think, enough for everyone to like. This is the last strawberries to be picked at Strawberry Garden in the spring of this year, just a little bit of it, making a delicious strawberry cake。
Recipe Recommendations
- low powder 85 grams
- baking powder 3 grams
- corn oil 40 grams
- milk 40 grams
- eggs of 4
- white sugar 90 grams
- lemon juice few drops
- light cream 150 grams
- strawberry appropriate amount
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for Strawberry Cake
1
The protein is separated from the yolk, and the protein is fed into an oil-free and water-free face basin, adding a few drops of lemon juice, which can be sent to the fish eyebrow at a low speed。
2
It was then added to 60 grams of white sugar three times and sent to a rigid bubble。
3
The yolk is loaded into another larger bowl, evenly mixed with sugar, then evenly mixed with corn oil and milk, and finally sifts into mixed, evenly low powder and powdered powder。
4
Scratch it evenly and make it yellow paste。
5
About one third of the protein is added to the yolk paste, and it's cut evenly。
6
And rewind the remaining two-thirds of the proteins, cut evenly, and roll the crumbs。
7
Put the cake in a bouquet, which is more evenly squeezed into a grill with oilpaper, and spreads between。
8
Put it in a pre-heated oven, with a minimum of 180 degrees baked for more than 12 minutes and then baked and laid cold on the grill. (Regular timing based on home ovens, as appropriate)
9
Add white sugar to the cream, cut off from ice。
10
Scratch strawberries for early dry-cleaning of the water, which are added to the light cream that is released, and slightly modulated。
11
Take a piece of cake and put on a proper cream strawberries。
12
Put another piece of cake on it, then finish。Strawberry Cake Make Tips
1. I used a chiffon cake recipe for the cake. For a detailed log on making the chiffon cake, see: http://home.meishichina.com/space-454155-do-blog-id-294469.html
2. The baking time depends on the size of the cake, so please adjust it according to your own oven.
3. If you're not eating it immediately after it's done, place it in an airtight container and store it in the refrigerator.
4. I baked this using two ovens simultaneously. If you're using only one oven, half the batter should be sufficient; otherwise, it won't fit and the batter will deflate.