food
condiments
Cake sliced low-gluten flour
50 grams
berry sugar
30 grams
Eggs (of hens)
1
butter
50 grams
baking powder
1/2 spoons
vanilla extract
1/2 spoons
Strawberry butter
45 grams
powdered sugar
15g
condensed milk
10g
honey
7g
lemon juice
5ml
odd
5ml
vanilla extract
1/4 tablespoons
milk
15ml
strawberry jam
35g
Strawberry jam with decorative surface
40 grams
water
30 ml
Gelatin flake
1/3 tablets
strawberry
two
White chocolate
10g
condiments
Fine sugar in rum syrup
30 grams
water
35 ml
odd
8g
step
1.50g butter is cut into small pieces and melted in insulating water.
2. Add fine sugar and vanilla extract to the eggs.
3. Stir well with a manual eggbeater, and don't send it away.
4. Mix the low-gluten flour and baking powder, sieve and add to the eggs.
5. Stir into batter.
6. At this time, the butter has melted into liquid and poured into the batter.
7. Stir with an egg beater into a slightly liquid batter as shown in the figure.
The 8.8-inch square plate is padded with tin foil, poured with batter and scraped flat with a scraper.
9. Preheat the oven at 140℃ for 5 minutes, put the baking tray in the middle layer, and bake at 140℃ for 7 minutes until the surface is golden. Take it out after baking, tear the tin foil and let it cool.
10. Cut the cake into three pieces of equal width.
1 1. Let's make strawberry cream at this time. 45g butter softens. It was softened and liquefied by accident, so it had to be put in the refrigerator for refrigeration 15 minutes. Pour in powdered sugar.
12. electric egg beater whipped the butter at low speed until it turned white and swelled.
13. Mix condensed milk, honey, lemon juice, rum and vanilla extract.
14. Pour the mixture from the previous step into butter for 2-3 times, and then pour it into the next time after beating it with an egg beater.
15. Milk is also added in 3-4 times, and then stirred evenly. Adding it all at once will separate oil from water. Cream is very delicate.
16. Add strawberry jam.
17. Stir well with a spoon and strawberry cream is ready.
18.30g of fine sugar is boiled in 35g of water, cooled, and 8g of rum is added to make rum syrup-adding a little bit of this to brewed coffee is also delicious!
19. Brush the cake slices with rum syrup.
20. Squeeze strawberry cream and try to squeeze it better next time.
2 1. Press another cake on it.
22. Brush the same rum syrup, then squeeze the cream and cover the last cake. Put the cake in the refrigerator 1 hour.
23. Gelatin tablets are softened with cold water.
Put 24.40 grams of strawberry jam and 30 grams of water into a milk pot, stir well and boil.
25. Add the softened diced Jilin slices, melt them and put them in the refrigerator for 30 minutes.
26. Take out the cake, slightly cut off the four sides to reveal the neat cream filling, and wrap it with wood paper. It doesn't matter if it doesn't exist. After the jam cools, decorate the cake surface. Put the cake in the refrigerator again for more than 3 hours.
27. After the jam on the surface is solidified, add the strawberries cut in half.
28. 10g white chocolate is melted with insulating water.
29. Squeeze chocolate on the cake surface with a framed bag as decoration.
30. Remove the mousse wrapping paper. Strawberry jam doesn't look strong enough. Maybe not as good as blueberry sauce. But red strawberries are still very cute ~
3 1. Cut into pieces and enjoy ~ I made coffee with the remaining rum syrup and served it with strawberry cake, which was delicious ~
skill
1, the cake slices are very thin, so don't bake for too long. No matter what temperature is used, it should be controlled within 10 minute, and the surface should be golden.
2. When all liquids are mixed with butter, don't pour them all at once, but add them several times.
Source:. haodou.com/recipe/2 10965/