Spring is the season when strawberries come into the market in large quantities. The strawberry season here can last for about half a year every year. Although it came into the market in November, the price of strawberries was relatively high when it first came into the market. After the Spring Festival, the price of strawberries will decrease in March and April. Strawberries are sweet, tender and juicy, and they are never tired of eating. The red shape is attractive. Strawberries can not only be eaten directly, but also be made into various cakes and desserts. Today, we will make a online celebrity cake and strawberry bomb with strawberries. Its method is simple, and it can be done at home. Whether it is given away or eaten by ourselves, its face value and taste are full of praise.

the method of strawberry bomb

the recipe of cake blank

4 eggs, 6 grams of sugar, 5 grams of milk, 45 grams of oil and 6 grams of low-gluten flour

Operation steps

Step 1: Separate the egg white and egg yolk, and put them into two oil-free and water-free pots respectively, and no egg yolk can be mixed in the egg white, otherwise it will affect the delivery.

step 2: drop white vinegar into the egg white, turn on the eggbeater at high speed, until the fish eye is rough, add 1/3 sugar, then add 1/3 sugar at high speed, until lines appear, add the last 1/3 sugar, and then beat at high speed until the lines become clearer and clearer. Just lift it with a long hook, and you don't need to beat it to a particularly dry and hard state.

step 3: pour the milk and corn oil into the egg yolk basin, sift in the low-gluten flour, and stir at low speed with an egg beater until there is no dry powder. Don't stir too much. Add the egg whites into the yolk paste three times and mix them evenly with a spatula.

step 4: pour the evenly mixed cake paste into an 8-inch mold. If there is no 8-inch mold, you can also bake it in a baking tray. Remember to pad the baking tray with oil paper to prevent sticking. Choose the mold at will, as long as you finally cut the cake into the desired shape and size.

step 5: slightly shake the mold twice to make bubbles, preheat the oven 1 minutes in advance, and bake at 15℃ for 35 minutes. After baking, take it out and shake the heat. Turn it upside down and let it cool.

step 6: demould the cooled cake blank and divide it into pieces with a thickness of about 1 cm.

step 7: cut one of them into a disc with a diameter of about 15 cm. I use the bottom of a 6-inch mold as a reference, and I can use any tool at will.

Step 8: Find a bowl or basin with a round bottom. The diameter of my basin is about 16 cm, and it should be deep. Put a piece of plastic wrap against the basin wall to prevent the cream from overflowing and affecting the demoulding. Put an 8-inch cake slice into the bottom of the basin, and make sure that it is close to the basin wall. If it is baked on a baking tray, you can cut one of the cake slices into 2-22 cm discs.

Step 9: Let's deal with the strawberries for decoration and sandwich. Wash 3g of strawberries, and then divide them in two vertically for surface decoration. Finally, three strawberries were left, which were cut horizontally into discs for sandwich.

Step 1: After the strawberries are ready, make strawberry-flavored cream for sandwich, 2g of whipped cream, 15g of fine sugar and 4g of strawberry jam. Pour the sugar into the whipped cream and beat it at high speed with an egg beater. The whipped cream must have been refrigerated in the refrigerator, and it can't be beaten at freezing or room temperature. It is best to use pure animal cream to eat your own cream, which is not only delicious but also relatively healthy.

step 11: when the cream is not flowing and the surface is such a small hook, add strawberry jam, and then whisk it at low speed until the wrinkles are clear and do not disappear, scrape it with a scraper and the inverted buckle will not fall off, so that the cream can be used as a sandwich. Don't overdo it, the cream will turn to residue.

step 12: put the strawberry cream into a paper bag, squeeze it into the cake blank at the bottom of the basin, squeeze it by half, then put a layer of strawberry slices as a sandwich, spread it, then squeeze all the remaining height into the strawberry cream, and finally put the cut cake slices with a diameter of 15 cm for compaction. Then put the basin in the refrigerator for half an hour to set the cream.

step 13: after cold storage, find a flat plate and cover it on the basin, and reverse it to separate the cake.

step 14: finally, beat an original cream for surface decoration, add 2g of sugar to 2g of cold whipped cream, and send it at high speed until there is no fluidity, and then turn it to a medium-low speed until the wrinkles are clear and the scraper can scrape it and buckle it.

Step 15: Use a spatula to spread the original cream on the semi-spherical cake blank, first spread it on the bottom, then spread it on the top, slowly spread the semi-spherical shape, and then use a soft plastic piece to make it smoother. I used Mu Si to spread the surface. There is no strict requirement for plastering, so it doesn't matter if you don't have smooth plastering experience, because strawberries will cover the cream in the end. As long as the overall shape of the hemisphere is kept unchanged and the cream has a certain thickness, strawberries can be stuck and the overall shape is beautiful.

step 16: after smearing, put the strawberry tips up and put them on the cake in turn, first on the bottom layer, then on the middle layer, and finally on the top, so as to be neat and beautiful. Do not like too neat, strawberry direction can also be arbitrary. For a cake of this size, strawberries can be placed in almost three layers. After being placed, you can sift some powdered sugar on the top to decorate it.

The strawberry bomb is ready. Snow-white cream with bright red strawberries makes people full of appetite. You can put a lot of strawberries in your own cooking, which is rich in materials and enjoyable to eat. You can sell more than 2 strawberry bombs outside, and the cost of making them yourself is tens of yuan, and you can rest assured that you can eat the cream you choose. Although there are a lot of steps, it is not difficult to do every step. As long as you are patient and careful, the finished product will be bursting with a sense of accomplishment at the moment. Finally, cut it open and have a look. The pink stuffing, bright red interlayer, creamy fragrance and strawberry fragrance are better after refrigeration, which has both value and connotation.

Tips

1. To make a cake blank, when beating the egg white, it is not necessary to beat the egg white very hard, and the cake blank will taste soft and moist without cracking.

2. If the cake is baked in an 8-inch mold, the diameter of the circle is fixed and the thickness of the cake is thick, so the baking time should not be lower than 35℃. After baking, it should be inverted and cooled to prevent the middle from collapsing and shrinking. If the cake is baked on a baking tray, it is spread flat and thin, so it can be baked for 2~25 minutes, and it doesn't need to be reversed when it is cooked.

3. The cream in the interlayer can be beaten harder, which makes it easier to set. Beat the cream before adding the strawberry jam, otherwise it won't be easy to beat.

4. Pure animal cream must be refrigerated before being sent. It can't be frozen or stored at room temperature. If it is too hot indoors in summer, it can be sent with ice water. The cream is easier to be sent at 2~1℃.

5. The topping cream can be softer than the sandwich cream, because topping will also make the cream hard. If the temperature of the cream is high during the plastering process, in order to prevent the cream from melting, you can put it in the refrigerator for refrigeration before plastering.

6. Strawberry bomb plaster doesn't need to be too smooth, because the surface should be decorated with strawberries, as long as the thickness of cream can just stick to strawberries.