Souffle Strawberry Cake
by Soufflé Baked Food
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First, use a homogenizer to homogenize the cream cheese.
2. Sift the low-gluten flour and cornstarch, add the egg yolk and fine sugar, mix well.
3. Then boil the pure milk and butter and slowly pour it in and mix well.
4. Pour into step 2 and stir until there is no particles.
5. Mix the granulated sugar, corn starch, and dry protein powder and add them to the refrigerated egg whites (specific gravity 18).
6. Take a small amount of step 5 and add it to step 4 and mix well, then pour all into step 4 and mix well (final specific gravity 38-40).
7. Brush a layer of butter on the inner layer of the cake mold (10cm in diameter), and then squeeze in 50g of Soufflé batter,
8. Put it on the baking tray, pour tap water with a height of about 0.5cm into the oven and bake. The baking temperature is 190℃-120℃, about 12 minutes; the oven door needs to be opened a little when baking.
9. First mix whipped cream·whipped 40-50%, Souffle strawberry puree, then add pure milk and Cointreau and mix well.
10. Cool off the baked soufflé cake and cut into 3 slices. Squeeze 10g strawberry pulp filling on the first soufflé cake, then put another soufflé cake and squeeze 10g strawberry pulp filling.
11. Put a soufflé cake and squeeze 40g strawberry fruity cream.
12. Just decorate.
