#aca Baking Star Competition #strawberry Flower Cake

#aca Baking Star Competition #strawberry Flower Cake

1. Separate the egg whites and egg yolks.

2. Add 10 grams of white sugar to the egg yolk and stir evenly with a manual whisk until the egg yolk is slightly whitish.

3. Pour the salad oil in three times, whipping well each time.

4. Add the milk three more times, and mix it evenly during the first addition.

5. Add the low-gluten flour that has been sifted twice, and stir evenly with a spatula until there are no particles.

6. A few drops of lemon juice in the egg whites, beat until thick foamy, add 1/3 of the fine sugar.

7. Beat until the thick bubbles disappear, and add 1/3 of the fine sugar for the second time.

8. Add the rest of the caster sugar when it has obvious lines.

9. Continue to beat until hard foaming.

10. Take 1/3 of the egg whites into the egg yolk paste and mix well.

11. Pour it into the egg whites.

12. Stir up and down evenly.

13. Pour into a 6-inch mold and shake it on the table a few times to shake off excess bubbles.

14. Preheat the ACAGT400 oven to 150 degrees, bake for 60 minutes and take out the undercuts.

15. Take out the pulp from the mango. Whipped cream.

16. Let the cake cool and cut into three slices.

17. Take one piece and place it on the pad of paper.

18. Spread a little light cream.

19. Put the mango on it and pave it flat.

20. Then pick an appropriate amount of whipped cream and smooth it out.

21. Make the sandwiches one by one and cover the last piece of cake.

22. Smooth the surface with light cream.

23. Strawberry slices,

24. Spread a flower evenly on the surface of the cake,

25. Fill in the blanks on the second level.

26. Decorate with strawberry sides and blueberries in the middle.

27. It is OK to squeeze the rim with the round mouth decorating mouth.