Exercise:
1, egg white and yolk are separated, corn oil and yogurt are mixed evenly, low-gluten flour is sieved and mixed evenly, and egg yolk is added and mixed evenly.
2, the egg white is fisheye-shaped, add sugar and corn starch in advance and send it to the head, and the egg white is at a vertical angle.
3. Preheat the oven to 130 degrees in advance.
4. Mix the egg white cream and egg yolk paste evenly for three times, pour them into Qifeng mold, shake them for a few times to exhaust air, put them into the middle and lower layers of the preheated oven, bake at 130 for 50 minutes, turn to 150 10 minutes, shake them for a few times, immediately reverse them, and then cool them.
Strawberry jam:
350g strawberry diced150g white sugar, cooked in a non-stick pan with low fire.
600 grams of whipped cream and 160 grams of sugar are beaten into hard cream.
Divide the cream into two parts, add strawberry jam for one minute and mix well, one layer of cake, one layer of strawberry sandwich cream, and so on. Finally, spread the original cream on the surface and around the cake, put a circle of strawberries on the top, and then squeeze the cream around.
Tip: make a cake? It will taste better after half an hour in the refrigerator.