2. Take a clean bowl, add eggs and sugar and mix well.
3. Then, add flour (slowly and in stages), salt, milk, whipped cream and vanilla, and stir well to form a batter.
4. Brush a thin layer of cream on the baking tray, spread the strawberries on the baking tray, then pour the batter on the strawberries and sprinkle with 1/2 sugar powder.
5. Then put it into the preheated 180C oven and bake for about 30-40 minutes until the surface is golden yellow.
6. After cooling, take it out of the baking tray, slice it and sprinkle the remaining powdered sugar, and it's done!
Exercise 2 Editing
Strawberry Cake
Strawberry Cake
1. Eggs and sugar in water? , use? Stir with a whisk.
2. Is the egg liquid small? You can leave the fire and switch to electric egg beater and continue to fight until it is thick and white.
3. After beating for about 3 minutes, sift in the flour and gently stir with a straight whisk? Do it.
4. Add salad oil and milk and change the rubber scraper thoroughly? Stir the batter evenly.
5. Scrape the batter into the paper pad model, shake out bubbles, bake at 180 degrees for 40 minutes, and take it out and put it on the rack for later use. , which is sponge cake.
6. Cut the sponge cake into three pieces, weighing about 350g.
7. Put the pot on the crushed ice, add some cream and sugar to make it loose, increase the volume to about 3 times, and stir until it is thick and does not collapse.
8. Stir strawberry 100g into paste, mix with 1/3 cream, and stir evenly to become pink strawberry cream.
9. Round the sponge cake blank, pour the rum, set it with pink cream, and then coat it with white cream.
10. Mount a cream straight edge around the cake, mount a radial circular pattern on the upper surface, and insert strawberries in a carved way, and serve.
Exercise 3 Editing
Eggs: 2
35 grams of fine sugar (for protein)
25 grams of fine sugar (for egg yolk)
Appropriate amount of lemon juice (or white vinegar)
Proper amount of vanilla extract
200g whipped cream
20 grams of fine sugar
Strawberry right amount
Strawberry cake steps:
1 There is no oil and water in the pan, the egg yolk and egg white are separated, a few drops of lemon juice or white vinegar are added to the egg white, and 35g of fine sugar is added three times.
2 protein is sent to neutral foaming.
3 Add 25 grams of fine sugar to the egg yolk, add vanilla extract 1tsp, and don't add any.
4 Beat with an egg beater until the color becomes lighter. Add one third of the egg white cream to the yolk paste and stir well.
5 Sift in 60 grams of low-gluten flour and mix well.
6 Add one third of the remaining meringue and stir well.
7. Mix well with the remaining protein cream.
8 put in paper bags, cut round the mouth, and squeeze into a baking tray covered with oil paper. Preheat the oven 190 degrees, and fire for about 10 minutes. Control temperature and time. The cake is thin and easy to color.
Cool the baked cake, add 20g fine sugar to the whipped cream, put it in a paper bag, squeeze a strip of whipped cream in the middle of the round cake, wash and cut the strawberries in half, and put the strawberries on the whipped cream.
10 Squeeze the whipped cream again and completely cover the strawberries.
1 1 finally put on strawberry decoration.