Answer:
food
Cake material: 55g 6 eggs with shells.
55 grams of low-gluten flour
Decorative material: 600g of whipped cream.
A proper amount of oranges
Apple golden mean
Strawberry right amount
Cake material: 80g white sugar for protein.
20 grams of sugar for egg yolk.
50 grams of corn oil
60 grams of clean water
50 g sugar
Methods/steps
1
The cake materials are ready;
2
Because an oven can only bake two pieces at a time, the cake material is divided into two parts: first, separate the three egg whites from the yolk, and put the egg whites into an oil-free and waterless egg beating basin;
three
Add 10g white sugar to the egg yolk, and stir evenly with a manual eggbeater;
four
Add 25 grams of corn oil and 30 grams of water in turn, and beat into a uniform egg yolk liquid;
five
Sieve in 55g of flour;
six
Stir evenly in irregular directions, without dry powder particles. Lift the eggbeater, and the yolk paste will fall smoothly in a ribbon shape, and set aside for later use;
seven
Add 40 grams of white sugar into the protein paste three times. For the first time, the egg white was foamed with electric egg beater at medium speed;
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eight
When the egg white is white and delicate, add about one third of white sugar and continue to stir at medium speed;
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nine
When the granules are obvious, add the remaining sugar and continue to grow at a medium speed;
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10
When the protein paste is fine and shiny, just lift the eggbeater and the protein will be small and sharp. At this time, the oven began to preheat 140 degrees;
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1 1
Paste one third of the protein into the yolk paste, and stir evenly from bottom to top with a silicone scraper;
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Pour the mixed paste back into the protein paste basin;
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Stir evenly from bottom to top, presenting a delicate and shiny cake paste;
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Pour the cake paste into two 8-inch cake trays and scrape the surface with a scraper;
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Put it in the middle layer of the preheated oven, and heat it up and down 140 degrees for about 25 minutes; Complete the remaining materials according to step 2- 14. Calculate the time, when step 14 is carried out, you can start to operate the remaining two plates of cake paste, so that the time can be completely connected;
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The cake is demoulded after cooling, which is very neat;
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Prepare whipped cream that has been refrigerated for more than 8 hours, wash and drain strawberries, and cut fruits such as oranges and apples into pieces;
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Add 65438+ 1/00 sugar to the light cream and beat at low speed until it is fine and textured.
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Take a cake, first spread a layer of cream, then spread diced fruit, then spread a layer of cream and buckle a layer of cake;
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Finish it in turn, master the thickness of the cream by yourself, and after the cream at the top is smoothed, scrape the surrounding cream to show a naked cake shape;
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Put some strawberries or other fruits on it.
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end
Matters needing attention
If there is no slicing mold, this recipe can complete an 8-inch cake;
Eggs come in different sizes, and there are also different egg whites and yolks, so the amount of flour should be adjusted appropriately, mainly depending on the state of yolk paste. As long as the manual eggbeater is lifted, the egg yolk paste will fill the net and fall smoothly like a ribbon. If it is too dry, it will be easy to defoam when mixed with protein paste in the later stage. If it is too thin, the cake paste will be thin, the time in the oven will be prolonged, and the cake will lack support, so the amount of flour should be adjusted according to the state of egg yolk paste.
You can have as much cream as you like. It can be sent twice, with simple operation and easy dosage control;