Creamy Strawberry Bebs
1.
Prepare ingredients.
2.
First, the egg yolk, milk, corn oil and sugar are stirred until they are integrated and emulsified.
3.
Sieve and add low-gluten flour, stir evenly with the Z method.
4.
Separate egg yolk and egg white. Put the egg whites in a water- and oil-free basin for later use. Add the egg yolk to the batter just stirred.
5.
Stir evenly with z-shaped method.
6.
Preheat the oven at 150°C up and down 10 minutes in advance.
7.
Add lemon juice to the egg whites.
8.
Add one-third of the sugar and beat at low speed with a handheld electric whisk until the egg whites are in the state of fish-eye bubbles.
9.
Add another third of the sugar and stir at low speed until the egg whites appear fine and small bubbles.
10.
Add the last third of the sugar, and beat at low speed until the egg beater lifts the egg whites and does not fall easily, and is in a small, straight-pointed state.
11.
Take one-third of the egg whites and put them in the egg yolk paste and stir evenly with a spatula. Do not stir in circular motions.
12.
Put all the remaining egg whites in, and stir evenly with a spatula. Do not stir in circular motions.
13.
Put the cake paste into the piping bag and cut a small cut at the tip.
14.
Spread the bakeware with greased paper, and squeeze the cake batter into the bakeware according to the size you like, leaving a certain distance between each. I squeezed eight.
15.
Put it in the middle of the oven and bake for about 15 minutes.
16.
Cut the strawberries in half in the meantime.
17.
Add white sugar to the whipped cream and use a hand-held electric whisk at low speed until the cream has obvious lines. Lift the whisk and the cream has a small bend. Put the whipped cream in a piping bag and cut a small cut at the tip.
18.
Bring the cake out of the oven and let cool at room temperature.
19.
After removing it, cut it in half from the middle.
20.
Squeeze cream on the bottom.
21.
The cross section faces up and is in a bucket shape, as shown in the figure.
22.
Just add strawberries as you like.
23.
Finished picture.
24.
Let's eat.
25.
Finished picture.
26.
Finished picture.
27.
One more piece.
Tips:
1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. Eggs are normal temperature eggs. The egg white basin should be water-free and oil-free, and there should be no egg yolk in the egg white.
3. You can also add pork floss to make pork floss shellfish, if you don’t like pork floss, you can also replace it with other fruits.
4. If you can't finish it, keep it in a sealed refrigerator. It is recommended to finish it as soon as possible, preferably no more than 2 days.
