Ethyl sugar 1/2 cups

Medium gluten flour 1/2 cups

Yeast powder 1 spoon

E strawberry powder (for baking) 1 teaspoon.

2 tablespoons warm milk (stuffing)

G whipped cream 1/4 cups

H powdered sugar 1 spoon160 c is baked and preheated, (the baked plate can be 9* 13 to 15.5* 10.5 inch. Baked plates vary in thickness. )

1. Mix warm milk and strawberry powder for later use. Mix medium gluten flour and baking powder and sieve twice. Spread baking paper, white newspaper or kraft paper on the bottom of 10* 14 inch baking tray.

2. Put the jar with eggs in another pot with warm water, and keep the temperature of the egg liquid at about 43℃ for beating. Beat the whole egg A and sugar B with an egg beater until they are frothy and sticky. (After lifting the egg batter, it will float on the egg batter and will not sink immediately. I used a portable electric egg beater to call 10 for more than 0 minutes. There is no waterproof heating. The effect is even worse. )

3. Add the warm strawberry milk into (2) and stir well. Then gently add the powder and stir well. Don't be afraid of defoaming. I'd rather have a good time. )

4. Pour the batter into the baking tray, smooth it, and bake it in the oven for about 15 minutes. When the surface is dry, the bamboo stick can be taken out without sticking together. Put it on the grid, peel off the lining paper and put it back. Cover it with a white newspaper to cool it. If the cake is soft, there is no need to roll it up. If the cake is dry, you can refer to the towel roll method of taro fragrant matcha cake roll to moisturize it. )

5. Mix G whipped cream and H powdered sugar, and divide into 6-7 parts. (You can also add a few drops of rum). Rub the cooled cake on the burnt surface. Roll it up Wrap it in paper and fix it. Then put it in the refrigerator until the cake roll is set.

4. Pour the dough into the baking mold, shake the baking mold vigorously to release large bubbles, and bake in the oven for about 35 minutes. (You can insert a bamboo stick and test whether it is ripe, if the surface is not sticky.)

5. After taking out the oven, shake the baking mold vigorously to loosen the tissue paper, then immediately turn it upside down and put it on the cooling rack for cooling. After completely cooling, demould and cut the cake into three pieces from the side. Mix the liquid whipped cream with powdered sugar and beat it with a blender until it is solid (it won't drip even if it is tilted).

6. Spread a layer of whipped cream on the bottom cake slice and spread with diced strawberries. Cover the second layer of cake slices with a layer of whipped cream, then put the strawberries cut in half one by one on the whipped cream (face down), cover the gaps between strawberries with thick whipped cream, and cover the last layer of cake slices. The remaining whipped cream is used to smooth the surface of the cake, arrange 8 strawberries, arrange the strawberries decorated in the center, and finally squeeze the flowers for decoration and sprinkle with powdered sugar.