Crispy strawberry cake(xiang su cao mei dan gao )

Crispy strawberry cake

Introduction:

"Last year, someone made a long flowerpot out of wood and painted it white. It's a flowerpot. It looks like a manger for horses, but it's a mini version. Strawberries were planted, but only a few fruits were produced. This year, we continued to plant more fruits. Some of them have a small harvest. The fruit is small, but it's bright red, pure red and lovely. Baby like put for several days, until some of the water loss, color darkened, only painfully determined to turn them into food. Crisp strawberry cake - very good afternoon tea. It's crisp, sweet and fruity. It's worth a try. "

Production steps:

Step 1: soften the butter at room temperature, add sugar powder and high gluten flour, knead the butter into small particles by hand, and then knead with the flour to form a ball.

Step 2: put the kneaded dough into the refrigerator freezer until it is hard.

Step 3: the frozen dough is sliced into silk with a planer, which is called pastry. (if you don't use the pastry right away, put it in the refrigerator first.)

Step 4: clean the fresh strawberries, remove the pedicels, and wear disposable gloves to scratch them.

Step 5: soften the butter at room temperature, add sugar powder and salt, and beat it with electric beater until the color turns white and the volume becomes larger.

Step 6: add the egg liquid in three times, and beat it at low speed with the electric egg beater. Each time, stir until the egg and butter are completely integrated. Then add the next time, and stir until the butter is smooth and delicate.

Step 7: sift the flour and baking powder, add in the butter, and gently stir with a rubber scraper to make the cake paste.

Step 8: pour the cake paste into the mold and fill it with 4-5 points.

Step 9: spread a layer of crushed strawberries on the cake paste.

Step 10: gently stir the top of the cake batter to mix the crushed strawberries with the cake batter. It doesn't need to be very uniform.

Step 11: spread a layer of pastry evenly on the surface.

Step 12: preheat the oven at 180 ℃, bake the upper layer until the surface is colored, lower the temperature to 150 ℃, move the baking tray to the lower layer, and bake for about 30 minutes.

Step 13: XiuXiu grows her own strawberry.

Materials required:

Butter: 100g

Powdered sugar: 50g

High gluten flour: 25g

Egg: 1

Salt: 1 / 8 teaspoon

Low gluten flour: 70g

Baking powder: 2.5G

Strawberry: 100g

Note: 1. The amount of cake paste can be put into three rectangular molds of 15cmlong, 6cmx3cm high. 2. It's better to choose a deeper mold. The baked cake can be cut into pieces. The mold I used was too shallow and the cake was too loose to cut. 3. Feel a little greasy, you can try to reduce the amount of butter a little bit.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiang Su Cao Mei Dan Gao