[homemade strawberry cream cake, cream strawberry 8 inch chiffon is perfect🍓🍓The practice step diagram, homemade strawberry cream cake, cream strawberry 8 inch chiffon is perfect🍓🍓How to Make Good]

Home > Cake > Homemade strawberry cream cake, cream strawberry 8 inch chiffon is perfect🍓🍓

Homemade strawberry cream cake, cream strawberry 8 inch chiffon is perfect🍓🍓

Today is my friend's birthday. I want to make a cake to show my sincerity. I want to make a traditional Qifeng cake embryo, with my favorite fruit-strawberry and light cream. This is the ritual feeling of birthday. This is the first time I baked an eight-inch chiffon cake in an oven. I was a little worried at first, but when I smelled it and saw the height of the climb, I knew it would be a success! Sure enough, the cake made was widely praised by my friends. I also felt that it was unexpectedly delicious. I wanted to make another one for myself the next day. The following is the detailed practice of the eight-inch cream cake (including the practice of chiffon cake embryo), which can be learned.

Food Ingredients

yolk paste part 5 egg yolks

Milk 70g

corn oil 65g

Fine granulated sugar 30 grams

low gluten flour 90g

corn starch 10 grams

———————————— —————————

Protein Cream Part 5 proteins

Lemon Juice 5 drops (or 3 drops of white vinegar)

Fine granulated sugar 45g

---------- —————————

Cream part 500g light cream

Fine granulated sugar 45g

Strawberry 1kg (can be exchanged for other fruits)

Step

1. egg yolk paste part:
Prepare the required raw materials (the picture is not complete, please follow five eggs)
Prepare a water-free basin and add 5 egg yolks. Add 30 grams of fine granulated sugar, 65 grams of corn oil and stir well. (This will allow the separated five proteins to be refrigerated in the refrigerator for a while for later use.)

Then pour 70 grams of milk, stir until emulsified, the surface without oil flowers, white can be.

Mix 90 grams of low-gluten flour and 10 grams of corn starch and sift together into the yolk paste.
(sift into the 1/3 first and use a manual egg beater for Z-shaped stirring, then sift into the remaining 2/3 for easy stirring)

Stir with the Z-shaped technique until the yolk paste is smooth and there are no small bumps.
Don't draw circles to avoid tendons.

2. Protein Cream Section:
Preheat the oven at 145 degrees. Add four or five drops of lemon juice to five egg whites and use an electric whisk to beat at high speed.

Fine granulated sugar is added in three times, as shown in the figure, 1/3 white granulated sugar is added in the state of big fish eyes.

As shown in the figure, add 1/3 fine granulated sugar for the second time.

As shown in the figure, when the protein cream is delicate and slightly textured, add 1/3 fine granulated sugar for the third time.

After adding fine granulated sugar for three times, turn to the middle and low grade and continue to send it until the egg beater has a hook when it is lifted. (Or insert a chopstick and don't fall down, or tilt the basin with your hand and find that the proteinaceous cream doesn't flow, which means it's done.)

3. mixed and toasted:
Add the 1/3 egg white cream to the egg yolk paste and mix them well with a turn-over technique. (refer to the method of cooking with a shovel)

Pour the mixed egg yolk paste into a basin filled with 2/3 egg white cream, and continue to turn the dish while turning the mixture. The whole process is fast and light.

The evenly mixed batter is poured into an eight-inch anode mold from a height of 20cm, and then the mold is shaken twice from a height of 10cm to help discharge large bubbles.

Bake in the oven at 145 degrees for 60 minutes. After the oven is released, it will be shaken twice, then it will be buckled for one to two hours to cool naturally.
(Slight cracking of eating by oneself does not affect the taste)

Take out the cold Qifeng blank with the help of a demoulding knife or with bare hands. Cut into three pieces. (Be sure to let it cool, or the cream will melt when you wipe it.)

4. with cream for garnish

Pour 500 grams of light cream and 45 grams of white granulated sugar into the basin, beat with an electric egg beater until there are sharp corners when lifted.
(The amount of cream I have is just right for plastering. It is relatively thin. If you like to eat more cream, you can put more.)

Cut some fruits I like, I use more than a kilo of strawberries, cut the stuffing into cubes, and cut the surface decoration in half.

A layer of embryo, a layer of cream and a layer of fruit are assembled in sequence, and finally smoothed. Some decorative fruits are placed on the surface, and a little sugar powder is sifted for decoration.

My first successful cream cake work, full of sense of accomplishment.

You can do it yourself and it looks good.

physical map

super beautiful

The effect of cutting, with two layers of strawberries, is really no worse than the cake shop in terms of color value and taste, and is full of fresh fruit.