Strawberry cake box
Ingredients
- Low gluten flour 40g
- Corn oil 40g
- Water 40 grams
- White sugar 40g
- Eggs 4
- Excipient formula
- Light cream 250g
- White sugar 25g
- Strawberry 300g
Steps
1. Prepare the ingredients for making the cake
2. Prepare a water-free and oil-free basin, separate the egg whites and egg yolks, and store the egg whites in the refrigerator for later use
3. Prepare a clean small basin, put water, milk powder, 10 grams of sugar, and corn oil in order, and use a manual egg beater to quickly stir until the liquid in the basin is completely emulsified
4. Add sifted low-gluten flour
5. Mix evenly using the cross cutting technique, do not stir in circles
6. Add an egg yolk to the batter first
7. Add the egg yolk in 3 times, mix well and then add another egg yolk
8. Mix the egg yolk paste and set aside for later use
9. Beat the egg whites, add 30 grams of sugar three times, and beat until moist foaming. At the same time, preheat the oven to 120 degrees and 170 degrees
10. Add one-third of the meringue into the egg yolk paste, and mix evenly using the 2-8 o'clock direction
11. Pour the egg yolk paste back into the bowl with egg whites, and continue to mix evenly using the same technique
12. The cake batter is mixed
13. Pour the cake batter into a baking pan lined with greaseproof paper, and rely on the fluidity of the batter to flow around. Use a scraper to smooth out the higher cake batter, and use a toothpick to find large bubbles. Draw
14. Place the baking sheet on the bottom floor of the oven, raise the heat to 120 degrees, and bake at 170 degrees for 20 minutes
15. After baking, remove from the mold and let cool
16. Cut out cake pieces of appropriate size according to the size of the cake box (I use a 709ml plastic cake box, and one gold plate cake embryo can make 3 boxes)
17. Soak the strawberries in salt water for a few minutes
18. Remove stems from strawberries and cut into small pieces and set aside
19. Add 25 grams of fine sugar to 250 grams of whipping creamDismiss
20. Whip the light cream until hard patterns appear
21. Put the whipped cream into a piping bag. I used a medium 8-tooth piping nozzle. The whipped cream squeezed out is thicker
22. Place a piece of cake embryo on the bottom of the box
23. Spread the light cream all over the cake base. If the light cream feels too thick, you can squeeze it out with a leaf nozzle to make it thinner
24. Spread a layer of strawberries on top of the whipped cream
25. Follow steps 22-24 and repeat with another layer of cake cream and strawberries
26. The delicious strawberry cake box is ready. It uses animal-based cream and doesn’t taste greasy at all
27. Make your own cake box, put fruits and whipped cream as you like, it’s so capricious
Tips
- 1. Use a 709ml plastic cake box. A gold plate cake embryo can be cut into 6 cake embryos. Decorate the cake box according to your favorite fruits< /li>
- 2. The temperature and time for baking cake rolls can be flexibly adjusted according to the oven you use
- 3. When beating egg whites in cake rolls, don’t beat them too dry, as mixing will be difficult
