草莓中的经典蛋糕(国外英语资料).docVIP

草莓中的经典蛋糕 Classic cake in Strawberry Classic cake in Strawberry Strawberry milk cake roll Cake Pan: 36*26cm Cake recipe: A: corn oil: 40 grams B: egg yolk: 100 grams, fine sugar: 20 grams, 160 grams of protein, fine sugar: 45 grams C: low gluten flour: 55 grams (50 grams of medium gluten flour, +5 grams of corn starch) Preparation of split egg sponge cake: 1. material B, the first protein into the sugar 45 grams, beaten, beaten to the protein can not flow, after 1 minutes in the slow beat. 2. add the egg yolk to 20 grams of granulated sugar and beat until the color is light. 3., first add 1/3 protein cream into practice 2, mix well, then add all the remaining protein cream, stir evenly. 4., the material C low powder sieve two times, after 3 times to join the practice 3, with a rubber scraper quickly from bottom to top stir, mix well. 5., take 4, a small part of corn oil, stir evenly, all into the practice of 4, stirring evenly. 6. pour the cake paste into the baking sheet in the pan, and smooth the egg lake with a small scraper. 7., gently shake out small bubbles, into the preheated oven, 190 degrees, up and down fire, about 12 minutes. 8. after the release of the grill, scattered around the baking paper cooling. 9. after the cake is cool, cover with a new baking paper, remove the grill and turn over the face. 10. lift to the surface of the baking paper, one end of the cake, draw the two hole with a knife gently, do not cut, and in the end bevel. 11. with whipped cream, evenly on strawberry crumble. 12. using the rolling pin (length greater than the width of the body the best cake), the cake in the rolling pin roll paper, back edge driven forward roll cake. 13. use baking paper to wrap the cake as a whole and clamp the ends together with a clip. 14. refrigerate for 30 minutes, then remove and cut. Strawberry cream cake Batter: salad oil, 60g milk, 45g sugar, 20g salt, egg yolk, 60g whole egg, 1 low gluten flour, 95g corn starch, 8g, baking powder, 5g; Protein paste: