2. Then sift in the low-gluten flour and stir well to form a smooth yolk paste.
3. Add 80 grams of fine sugar to the protein in three times and send it to dry and wet bubbles. Meanwhile, preheat the oven to 150 degrees.
4. Add the pastry to the egg yolk paste and cut evenly along the irregular direction.
This is the cut cake paste, which is very slippery. At this time, boil a pot of boiling water with an electric kettle.
6. Put an 8-inch oil-absorbing paper on the 6-inch solid bottom mold, and then pour the cake paste until it is 8 minutes full. Pour the excess cake paste into the silica gel cake cups, each of which is supported by an egg tart mold and placed in a baking tray.
7. After the oven is preheated, put it on the penultimate floor and pour boiling water.
8, fire up and down, 150 degrees, hot air circulation, put it on the penultimate floor, bake for 70 minutes, cool after taking out the oven, this is a small cup of cake.
9. Add100g light cream to100g fine sugar and beat until it becomes hard and frothy. Then squeeze out a circle on the small cup cake and decorate it with some colored sugar.
10, 8-inch cake after baking, shake it a few times, then turn it upside down on the grid, then turn it over immediately and let it cool.
1 1. After the cake cools, squeeze cream on the surface, then put strawberries, put mousse tape around it and tie a ribbon. Done!