30 grams of powdered sugar

30 grams of low-gluten flour

65 grams of cake butter

90g eggs (about 50g with skin) and 2 low-gluten flour.

145g powdered sugar/fine sugar 50g fresh strawberries or some other fruit baking powder.

3-4 grams of salt

1g

How to make fruitcake?

First, in the pastry part, the butter is softened at room temperature, then the powdered sugar and low-gluten flour are added and kneaded into dough, and then frozen in the refrigerator for 3 hours or overnight (it must be frozen hard (⊙o⊙)).

For the cake, the butter is softened at room temperature, and the powdered sugar is added, and beaten with an egg beater until it is light white.

Add the egg mixture and continue to beat with the egg beater, as shown in the figure (don't worry about the amount on my chart, this drop is twice as much as when I was at the party, hehe)

Mix and sieve low-gluten flour and baking powder, put them into butter and egg paste, then add a little salt, stir them evenly with a rubber shovel until there is no dry powder, and put them into a tin foil drop mold (tin foil is not needed for non-stick mold)

Fresh strawberry slices are laid flat on the surface of the cake paste. I usually cut strawberries in half and put them on the cake surface, but the baking time is also extended accordingly.

Take the cake out of the refrigerator and rub it into filaments with silk scarves. If you don't have a silk rag, you can cut it into pieces with a kitchen knife and then shred it ... My knife is not good, but it doesn't affect the taste (⊙o⊙).

Evenly sprinkle crispy particles on the surface and flatten.

Preheat the oven 180 10 minute, put the mold in the middle layer of the oven and fire for 40-50 minutes. If the strawberry is cut in half, it is recommended to cut it longer (⊙o⊙). Be sure to roast all the strawberries before they are delicious! Nice color, too! After the cake is baked, cool it and cut it into pieces.