Strawberry original birthday cake

Overview

This is a birthday cake for my sister-in-law. Because she likes the original flavor, I used hot noodle chiffon embryos, original cream, and fresh strawberries to complete the birthday cake. The wiping and decorating are still very weak, but they are a little better than the first one. There is no turntable, so I just put the paper pad on the table and turn it. I also tried to write with chocolate. It’s a shame for a newbie, so let’s just make do with it.

Tags

• baking
• cake
• animal whipped cream
• cake flour
• chocolate
• corn oil
• egg
• strawberry
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the yolks and whites, and refrigerate the whites first.

   

2. 2 Weigh the milk, corn oil and 10 grams of sugar added to the egg yolks and mix.

   

3. 3 Weigh 55 grams of cake flour and sugar with added egg whites.

   

4. 4 Beat the mixture of 2 with a hand mixer on low speed until smooth. Heat to boiling and then slowly shake the milk pot about 100 times to cool down properly.

   

5. 5 Quickly sift in the flour.

   

6. 6 Use a spatula or egg beater to mix well.

   

7. 7 Add the egg yolks in portions and mix well with a whisk or spatula.

   

8. 8 Mix into a smooth egg yolk paste.

   

9. 9 Add a few drops of white vinegar or lemon juice to the egg whites and beat at low speed to make fish-eye foam.

   

10. 10 Add 55 grams of granulated sugar in three batches and beat until dry, with a small upright tip on the head of the whisk.

    

11. 11 Add 1/3 of the egg whites to the egg yolk paste and mix evenly.

    

12. 12 Pour 11 into the remaining 2/3 of the egg whites.

    

13. 13 Fold in a J shape until evenly formed into a smooth batter.

    

14. 14 Pour the batter into the mold and tap lightly to remove any big air bubbles. The upper heat is 150 degrees, the lower heat is 160 degrees, 55 to 60 minutes.

    

15. 15 Immediately after taking it out of the oven, smash it and invert it until it cools down and then unmold it.

    

16. 16 Cut into two or three slices.

    

17. 17 Wash the strawberries and cut them into desired shapes.

    

18. 18 Add 32 grams of sugar to the light cream.

    

19. 19 Beat until stiff enough to be used for decorating.

    

20. 20 Take the bottom piece of cake and spread a layer of cream on it.

    

21. 21 Sprinkle a layer of strawberries and spread a layer of cream.

    

22. 22 Cover it with a piece of cake. My cake is only divided into two layers. If there are three layers, just do it in sequence.

    

23. 23 Spread with whipped cream.

    

24. 24 Place a circle of strawberries around the bottom.

    

25. 25 Put the chocolate into a piping bag, melt it in hot water, cut a small opening, and write while piping.

    

26. 26 Add some flowers.

    

27. 27 Place half a strawberry on each flower.

    

28. 28 Finally, squeeze a circle of lace around the edge.