Strawberry birthday cake(cao mei sheng ri dan gao )

Strawberry birthday cake

Introduction:

"Qifeng cake is a very classic cake. Qifeng means" as soft as a cloud ". This description is really appropriate. Five years ago, I spent a lot of effort. For the second time, referring to the video of flying snow without frost, I made the recipe of original Qifeng cake. It tastes soft and moist. I should pay attention to turning it upside down immediately after baking. "

Production steps:

Step 1: separate 5 eggs first, and pour the egg white into a basin without water and oil.

Step 2: beat the yolk into another bowl.

Step 3: pour the milk into the yolk bowl, add 20g of sugar and a little salt (2 spoons) to increase the sweetness.

Step 4: divide 50 grams of sugar into 3 parts, beat the protein to bubble, add one part of sugar to beat.

The fifth step: beat the egg beater from 1 to 3 and then 5 stalls.

Step 6: when there are light lines on the surface, add a portion of sugar to beat the protein until it foams. That is, when the beater stops and lifts, the protein can pull out short sharp corners. A chopstick won't fall down. (put the protein in the refrigerator temporarily to prevent defoaming.)

Step 7: break the yolk slightly. Preheat the oven at 150 degrees.

Step 8: sift the flour and let the particles pass. Pour the flour into the yolk mixture.

Step 9: scrape a small part of the protein into the egg yolk paste with a scraper, do not rotate, but cut and mix.

Step 10: mix well

Step 11: pour the egg yolk paste into the protein, turn it up from the bottom and mix it down quickly. The mixing time is as long as the egg white, so it is necessary. Stir well to make the batter look fine and comfortable.

Step 12: pour into the batter mold, not full. No oil and no water in the mould! Scratch the surface of the batter with a scraper to make it smooth. (bake immediately after that, not later.) Pick up the mold, put it on the table, shake it 6 times, put it in the oven, bake it at 150 ℃ for 30 minutes. In 20 minutes, it will rise. If the color is too deep, cover it with tin foil. After 30 minutes, low temperature will not crack. Adjust the temperature to 170 ℃ for another 30 minutes. (adjust the temperature according to your oven)

Step 13: take it out, shake it gently, buckle it upside down on the air permeable baking net, demould it 30 minutes later: take the front side, gently turn it inward with your hand, and separate it from the bottom with the help of a spatula.

Step 14: evenly spread a layer of cream and strawberry slices on the surface and middle of the cake, and then decorate the surface with strawberries and chocolate as you like.

Materials required:

Eggs: 5

Vegetable oil: 50g

Milk: 50g

Sugar: 70g

Low powder: 85g

Salt: 1g

Note: 1. The egg is fresh, refrigerated after a day, the protein basin must be water-free and oil-free. 2. Don't send the egg yolk. 3. Pay attention to the fusion state of egg yolk and oil before adding milk. 4. Oil must choose tasteless oil. 5. The method of stirring must be stir (stir means, stir fry from the bottom to the top, and it is fast, you can stir while using your hand Turn the basin to help stir evenly) 6. Don't use oil or oil paper in the cake mold, because Qifeng cake needs to climb with the help of the edge of the mold. If you apply oil or oil paper, your cake will not grow. 7. The most taboo of Qifeng cake is to open the oven door frequently when it is not ripe, which is an important reason for the cake not to start.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Sheng Ri Dan Gao