How to Make Strawberry Layer Cake [absolutely Eye-catching]

How to Make Strawberry Layer Cake [absolutely Eye-catching]

1. [The practice of mille-layer cake-making dough] Pour low-gluten flour and 90g fine sugar into an egg-beating bowl, mix evenly and beat in the prepared eggs, then use a manual whisk to break the eggs, and slowly mix with the surrounding ones. Mix the low-gluten flour (you can beat the egg in the middle of the egg-beater, so that it will be easier to mix the low-gluten flour with the egg).

2. [The practice of mille-layer cake-making dough] Then slowly pour the milk, stirring while pouring, do not add all the milk at once, add the milk several times.

3. [The practice of mille-layer cake-making dough crust] Add melted Anjia butter and Anjia cheese to the batter, and then slowly stir the batter, not too vigorously, but gently and slowly, until the batter is basically smooth ( It's probably just mixing until you can hardly see any large objects such as gnocchi and dough).

4. [Practice of Melaleuca Cake-Making Pastry] Add a strainer to another egg-beating bowl, and then pour the stirred batter into the strainer and sieve, so that the batter after sieving will be more delicate and smooth than the previous batter slip.

5. [Practice of Melaleuca Cake-Making Pastry] Put the sieved batter in the refrigerator for a period of time, about 1 hour. (One advantage of taking the batter to refrigerate is that the batter will become more delicate after refrigeration. In addition One advantage is that the dough made from the refrigerated batter will be softer, so everyone must remember not to omit this step.). After 1 hour, we can start frying the pasta.

6. [The practice of mille-layer cake-making dough] First put the pan on the stove, turn on a low heat to preheat for a period of time, and test the temperature with your hands 10 cm from the bottom of the pan (I don’t know the exact degree, this part is still You have to rely on your own feelings and remember not to burn too hot, otherwise you will set the batter before it has time to spread).

7. [Practice of Melaleuca Cake-Making Noodles] Use a brush to evenly brush the cooking oil on the bottom of the pot, then pour in an appropriate amount of batter. After the batter is poured in, turn the pan immediately so that the batter can be evenly distributed on the bottom of the pot (action Be quicker, or the batter will solidify).

8. [Practice of Melaleuca Cake-Making Pastry] When you see the bubbling and arching in the middle of the pastry, use a spatula to separate the edges of the pastry from the pan, and wait for ten seconds. The pastry is ready, no need to turn, no need to turn, no need Turn it over and say the important thing three times: Don't turn it over! In addition, pay attention to controlling the heat. The heat should not be too large, which will not only make the dough batter, but also the fried dough will not be thin enough.

9. [Practice of Thousand Layer Cake-Making Noodles] Repeat the 12th step to make 10-12 pieces of dough (if the novice is afraid that the dough is not good enough, you can make a few more pieces of dough for use. I also made about 20 pieces at the time, and then I picked the best 11 noodles from the inside), before frying each noodle, brush a thin layer of oil on the bottom of the pan with a brush.

10. [The practice of mille-layer cake-making dough] Put the dough neatly and let it cool naturally. Then buckle the small round dish we prepared upside down on the dough, and use the tip of a knife to cut off the uneven edges of the dough (the dough we made must be uneven, like this along the edge of the dish Cut it out, and the finished layer cake will be more neat). After this step is completed, the subsequent "engineering" of making cream can be carried out.

11. [The practice of mille-layer cake-making cream] A certain amount of preparation is required before whipping the whipped cream. Put the prepared 100g whipped cream in the temperature of 7-10℃ for a period of time, about 12 minutes. As the whipped cream will be rubbed and heat generated when whipping, it will affect the normal whipping work, so it is best to put the ice pack we prepared in advance under the bottom of the egg beater. Oh, by the way, remember to refrigerate the whisk and egg tray. (PS: I use Anjia whipped cream, a kind of animal cream, which tastes very delicious.)

12. [The practice of mille-layer cake-making cream] After the preparations are done, pour the refrigerated whipped cream into an egg-beating basin. There should be no water or oil in the egg-beating basin, and it must be very clean. (There must be no oil or water in the egg beater, otherwise the whipped cream will not be able to be passed)

13. [How to make a whipped cream] When you first whipped the whipped cream, adjust the electric whisk to a medium speed without adding sugar, and keep it at a slow speed for 1 minute. After one minute, start adding sugar slowly (about 60g), and then keep it high speed for 2 minutes.

14. [The practice of mille-layer cake-making cream] Wait until the whipped cream has been beaten until there are obvious lines, and the cream will not drip down when you lift the whisk.

15. [The practice of mille-layer cake-making cream] Pour the cut fruit pieces into the cream and mix them evenly. The cream is basically finished, and then you can combine it (I used strawberry for the fruit, and put it It is cut into thin slices, so that it is easier to mix with the cream, and it is more convenient to apply it on the dough at that time).

16. [Practice of Melaleuca Cake-Combination] Put a piece of dough on the chopping board, take an appropriate amount of cream and spread it evenly on the dough with a spatula, then spread the second layer and then apply the cream. Layer by layer until all the dough is finished (the thickness of the dough and the cream should be even layer by layer, so that the cake will taste better).

17. [The practice of mille-layer cake-combination] The layered cake that is directly superimposed like ours will inevitably be high in the middle and low around the sides, so after the combination, you can use a relatively flat wooden board to press it slightly.

18. [Practice of Melaleuca Cake-Combination] Put the combined Melaleuca cake in the refrigerator for at least 2 hours. The refrigeration time should not be too short, otherwise it is not conducive to the formation of the Melaleuca cake, and the cake after refrigeration is cut out. Good-looking, well-structured.

Tips:

1. When a novice is making a thousand-layer cake, the dough is generally thicker. This is normal. I have also experienced this stage, but sometimes everyone tends to fall into a misunderstanding: the less the batter is poured, the more the dough. thin. This idea is actually wrong. On the contrary, the less batter is poured, the thicker the dough will be. The correct approach should be to pour more mud. Because when enough batter is poured in, the batter close to the pan will be cooked and hung first, while the middle or upper batter is not easy to be cooked due to the large amount and is still in a liquid state. After the liquid batter is poured back into the batter bowl, only a thin layer is left in the pan.

2. Anjia whipped cream and butter were used when making cheesecake. One is because their whipped cream is better to whip than ordinary whipped cream, and the shape of the cream is stable; the other is because the Anjia whipped cream has a better taste, smooth, and has a lingering fragrance in the mouth after eating; Yes, the raw materials in their home are non-man-made, and I personally feel that it is safe to eat. Oh, the butter mixed with Anjia feels better than those of the president. I used it to make cakes before, and the baked cakes are so fragrant that the nose will fall off, hahaha