【strawberry Butter Shell】
1.
Add 20g corn oil, 20g milk, and 5g rum into the bowl, stir and emulsify with a spoon until all the ingredients are fully integrated. This step is very important, and then set it aside for later use.
2.
Then I will beat the egg whites, take a clean bowl and pour the egg whites into it. Turn on the egg beater at a medium speed to beat the egg whites to a wet foaming state.
3.
Next, add sugar. In order to ensure the stability of the meringue, follow the principle of small amounts and add in 3 to 4 times, each time until the sugar is completely melted, then add another time.
4.
In the end, it appears this fluffy and delicate, and it will be OK when the whisk will have a small hook.
5.
Then add 3 egg yolks to the beaten meringue, stir with egg, and mix well.
6.
Add 50g low-gluten flour, and mix with egg custard until the dry powder is invisible, and the batter is smooth.
7.
At this time, just add the emulsified liquid along the edge of the egg custard, and then mix it evenly with the batter. If it is added violently at one time, it will be difficult to mix evenly and it will be easy to defoam.
8.
After mixing, put it into a piping bag.
9.
Prepare a non-stick baking pan and squeeze a few round batters of even size on it. I squeeze it to about 6cm in diameter.
10.
Put it into the preheated oven in advance and bake at 150 degrees for 20 minutes.
11.
If you don’t have an oven, don’t make it square. The pan is the same. Squeeze out the round batter evenly. Add a small amount of water along the edge of the pan and cover the lid. Fry for about 3 minutes. Add water. Use water vapor to steam the batter, and the taste will be very moist.
12.
Turn over after about 3 minutes, repeat the above steps, add water, cover the lid and steam for about 3 minutes, and steam on both sides.
13.
After the cake body is ready, let's prepare the filling. First, make a soymilk-flavored custard sauce. Take 2 egg yolks and beat them with eggs. Add 5g of cornstarch and stir until it is completely mixed and no dry powder is visible.
14.
Add 150ml of soy milk and 20g of granulated sugar, stir well with egg soy milk, remember to use warm soy milk, it is easier to blend.
15.
Then transfer it to the milk pot and heat it on a small fire. When heating, keep stirring until the sugar is completely melted and the custard sauce is cooked to a thicker state and immediately remove from the heat.
16.
Keep stirring until the custard sauce cools and then pour it out, otherwise it will be easier to cake and the taste will not be so silky. Then seal a layer of plastic wrap and put it aside. The plastic wrap must be attached to the surface. Prevent air from entering, otherwise it is easy to crust and affect the taste. The prepared custard sauce can be stored for about a week if it is not used up and refrigerated.
17.
Next, let's beat a portion of cream. When the whipped cream has a deep texture and firm state, you can add custard sauce to mix well.
18.
The ratio of the custard sauce and whipped cream I made here is 200g of cream and 60g of custard sauce. Mix it with egg custard. It can almost be picked up with egg custard without slipping off.
19.
Use the decorating mouth to squeeze out the beautiful lines, roll the cake body, put some fresh fruits, the taste is fresh and the cream inset is the most classic sweet taste, you can also add strawberry jam, blueberry jam at home. Eat together, the sweet and sour is more lively, no matter what it is with the fluffy beak, it is invincible and delicious!
