#四session Baking Contest and It's Love to Eat Festival# Strawberry Cream Chocolate Rimmed Cake
1.
Make an eight-inch chiffon cake in advance as a decorated butter cake. It is recommended to formulate a larger amount of powder, so as to have enough endurance. 1 attached recipe: 100g low flour, 70g corn oil, 70g milk, 20g fine sugar [egg yolk paste] + 60g [meringue], 5 eggs
2.
Try to buy fresh strawberries as much as possible, and you won’t be able to write down the amount of strawberries. There is no way to write a standard amount of large or small. After washing the strawberries, chop a few and use them for filling.
3.
Use the brand you are accustomed to for whipping cream, add caster sugar and whip
4.
Cut the chiffon cake twice into three slices, sprinkle a little bit of cream and sprinkle some chopped strawberries [or you can cut it into slices if you like], then spread a little cream and cover the second slice of cake
5.
Spread it in the same way as before, and cover with the last piece of cake
6.
Apply cream as the surface [Rough and random without deliberate smoothing]
7.
Put the strawberry slices around the bottom edge, just make a circle
8.
Choose two large and one small strawberries and cut a few cuts with a fruit knife to decorate the flowers. Cut a small strawberry as a heart shape and use the blueberry as a rim. Sprinkle with a little bit of strawberry chopped garnish
9.
Cut the chocolate into a piping bag, soak in warm water until it melts. [Water temperature should not be too high]
10.
Use a rag to dry the bag and cut a small cut, squeeze it along the edge to decorate it. Then the strawberry cream cake is ready
11.
I use pure chocolate, if I am afraid of hardship. You can use ganache as a rime
Tips:
I use pure chocolate, if I am afraid of hardship. You can use ganache as a rime
