Different strawberry cake
The oven (my home Haotong 35L) is warmed up at 150 degrees.
4 eggs separate egg white and egg yolk. Add 40ml of corn oil to the egg yolk and mix well, then add 10g white sugar and mix well. Sift in some low-gluten flour, stir until thick, then add some water until the 40g flour and 40ml water are mixed well.
Egg white plus 30g white sugar with a sitting egg beater for 6 minutes and mix with egg yolk paste
Take a 28*28 non-stick baking tray, then pour the batter from a high place (about 20 cm from the baking tray) into the baking tray. Note that it is poured into the middle of the baking tray, and then the baking tray is slowed up and down and left and right. Slowly tilt, let the batter flow slowly and spread the entire baking tray
Put a towel on the table and shake the baking tray from a height of 20 cm to shake out the big bubbles in the batter. Then use a small spatula to smooth the surface of the egg paste as much as possible so that the surface is not easily cracked when grilled.
Place the baking tray in a preheated oven and bake at 150 degrees for 25 minutes.
After the cake is cooled, it is buckled onto the baking paper. After cutting the harder cake around, divide the cake into three equal portions.
Fresh strawberries are washed, and some are cut into 2-3 mm thick strawberry slices. Note that the part is cut longitudinally and used as the final decoration.
Light cream 300ml plus 15g white sugar is sent to the textured state, then spread on a piece of cake, then spread the cut strawberries, pay attention to the strawberry layout method is flat outside, and the first outer circle, then the middle
Then apply a layer of cream on the spread cream, then put the cake, then spread the cream, strawberries, cream, cake
After the last piece of cake is laid, put a layer of cream on it. The strawberry does not need to be sliced. Put a few slits directly, so the sale is very good.