# Fourth Baking Contest and is Love to Eat Festival# Strawberry Cream Cup Cake
1.
Beat the eggs into the basin of the cook machine, and put in white sugar. If you don't have a cook machine, you can use an ordinary pot. Use an electric whisk.
2.
Beat at high speed until the volume is enlarged and the color is whitish.
3.
Turn to low speed and whipped until fine, no large bubbles, and patterns are not easy to disappear.
4.
Sift in the low-gluten flour (preferably on both sides of the sieve).
5.
Shovel down from the upper right, scribble across the bottom of the basin, remove from the upper left, pull up the flour, turn the basin, and stir in this way until there is no dry powder.
6.
Put the paper into the continuous film mold, pour the egg batter 8 minutes full.
7.
Preheat the oven to 170 degrees, put the baking tray in the middle layer, and bake for about 25 minutes.
8.
After the small cakes are baked, take them out of the oven and set them aside. At this time, the cream can be whipped.
9.
Put 200 grams of cream and 20 grams of sugar in the cook machine, turn on the 3rd gear and start to pass.
10.
When it hits until the lines become thick.
11.
Pour the whipped cream into the piping bag.
12.
At this time, the little cake is almost cold, holding the piping bag and squeezing the cream on top of the little cake.
13.
Rinse the strawberries well and drain them with water, cut them in half and put them on top of the cream.
