Material: (8 inches)

4 eggs, 90g sugar, 60g salad oil, rum or fruit wine 1 tbsp, low-gluten flour 1 0g, baking powder 1 tbsp, 800g strawberry, water1tbsp, and white vinegar.

3 cups of whipped cream, powdered sugar 120c.

Decorate with appropriate amount of powdered sugar.

Tools:

8-inch stripper, spatula, portable electric stirrer, rubber knife, stirrer and sieve. * If a non-stick baking mold is used, baking paper is also needed.

Exercise:

1. Wash strawberries, choose a slightly larger and more beautiful pedicle (as the center decoration of the cake), and remove the pedicle for later use. Take 100g strawberry and cut into pieces. Beat it into a paste with a blender, pour it out, and rinse the remaining paste with 1 tablespoon of water for later use (for making cakes). Take about 10 strawberries and cut them in half (for sandwiches). In addition, eight strawberries with similar sizes were selected for cake surface decoration. Dice the remaining strawberries (for sandwiches).

2. Separate the egg white from the yolk and put the egg white in a clean and oil-free eggbeater. Put the yolk in another The Mixing Bowl, add sugar, salad oil, wine and strawberry puree, and stir well. Mix low-gluten flour and baking powder, sieve, pour into egg yolk paste and mix well. Preheat the oven to 180 degrees Celsius /350 degrees Fahrenheit.

3. Add white vinegar or lemon juice to the protein and beat it with a blender until it is dry and foaming. Scoop out about 1/3 protein bubbles and mix them into the egg yolk batter. After stirring well, pour all the egg yolk batter into the remaining protein bubbles and stir well.

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 to 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 strawberries decorated in the center, and finally squeeze flowers for decoration and sprinkle sugar powder.

Note to webmaster:

1. The method of decoration and interlayer can be changed by yourself. Putting diced strawberries and half a strawberry in the interlayer can change the taste, but if you put half a strawberry in both layers, the proportion of fresh cream is too high and it is easy to get greasy.

2. Green tea Qifeng cake is modified in this way, and it is 100% strawberry cake from the inside out. If you can buy good quality strawberries, you might as well try one! ! ^^

3. Decorative powdered sugar can be sprinkled with a sieve. The finer the mesh of the sieve, the more detailed the effect. If it is better to use moisture-proof powdered sugar, it is not afraid that powdered sugar will absorb moisture and become wet and disappear.

4. If a non-stick pan is used, it is recommended to put the paper on the edge instead of the bottom. Please refer to attached figure b. If you use a sticky baking mold, just lay the bottom, not the edges.

5. If you don't sprinkle powdered sugar and don't eat it right away, it is recommended to coat strawberries with a layer of gelatin solution or apricot jam (I sometimes use pipeline glue, and the effect is also good), which can moisturize and prevent strawberries from dehydration and drying.

Remarks:

1 cup = 240 cubic centimeters

1 spoon =1spoon =15 c.c.

1 spoon = 1 teaspoon = 5 c.c

* * If the label is "a little", it means less than 1/8 teaspoons; As for the quantity that can be increased or decreased according to personal preference or has little influence on the finished product, it is marked as "appropriate amount".

Strawberry Cake

Materials: (4 persons)

1. Strawberry-about 250g. 6. eggs -2.

2. Milk-100g. 7. Vanilla powder-right amount.

3. Low-gluten flour-75g. 8. powdered sugar-30g.

4. Cream-75g. 9. Salt-a little.

5. White sugar-60 grams.

Exercise:

1. Wash strawberries, remove pedicles, absorb water with paper towels, and cut them in half.

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!

[Note]:

1. The baking time will be related to the depth and surface size of the baking tray. Please help yourself to bake until the surface is golden.

2. Porcelain baking pans are also possible.

3. Before serving, pour homemade jam or ice cream to add flavor.

Feeling:

1. You can put more strawberries, which will taste better!

Method for making strawberry Mu Si cake

Attachment:

Girls who like sweets must also like cakes. Although the cakes sold in the snack bar are exquisite and lovely, they are expensive and not necessarily to the taste. Actually, it's not necessarily difficult to make your own cake. You don't even have to buy an oven to make cakes. You can make delicious cakes with a rice cooker. Although I will make a DIY cake with you on April 23, I am already moved to see such attractive pictures, so let me tell you a little secret first!

Strawberry Mu Si cake

Ingredients: light cream 100g, strawberry 400g, a cake blank (1cm thick, about the size of the bowl to be made into a mold), gelatin 15g, and appropriate amount of sugar.

Exercise:

1. Prepare a large bowl, and spread plastic wrap inside it to make it completely fit the inside of the bowl. Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use;

2. Pour the whipped cream into a large bowl (preferably a non-fragile bowl such as stainless steel or enamel), add a proper amount of sugar, and stir slightly with an eggbeater until the whipped cream is porridge-like; Add crushed strawberries and continue to stir until the whipped cream can slowly fall after lifting the eggbeater;

3. Put the gelatine into a small bowl, add 80℃ hot water and stir well. After it is slightly cooled, pour it into the light cream and stir evenly, which is the Mu Si stuffing;

4. Pour the stirred Mu Si stuffing into the prepared big bowl, cover the cake blank on the Mu Si stuffing, and gently press it on the surface with your hands to make the Mu Si stuffing fit the cake blank;

5. Put it in the refrigerator for more than 2 hours. After taking it out, turn the bowl upside down to let the cake come out and tear off the plastic wrap on the surface.

Comments: Fresh strawberries with cream stuffing have an unusual taste. The homemade Mu Si cake is low in sugar and fat, and even girls who want to lose weight can safely eat it.

Strawberry cake roll

Materials:

4 whole eggs

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

(filler)

G whipped cream 1/4 cups

H powdered sugar 1 tablespoon

Practice: 160℃ preheating baking, (baking tray can be 9* 13 to 15.5* 10.5 inch. The baking thickness is different. )

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 mix in the batter and stir well. Don't be afraid of defoaming. Stir well. )

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.