Strawberry Chiffon Ice Cream Cream Cake Kuaishou Cake
1.
Materials used Brands used tools: manual whisk, electric whisk, silicone knife, screen, oven, steel ruler, baking pan 28*28CM, small spatula
2.
40 grams of strawberry puree, 30 grams of corn oil, 5 grams of granulated sugar, mix well, stir with a whisk until the granulated sugar is completely melted
3.
Add sieved flour (20g low flour, 25g sticky rice flour, 5g cornstarch), draw z on it, and mix well (do not stir in a circular motion, and do not stir for too long)
4.
Stir until the dry powder is invisible
5.
Add egg yolk
6.
Continue to draw the z technique and stir evenly
7.
Add the red velvet essence, continue to paint and mix evenly
8.
Add salt and lemon juice to the egg whites and beat at medium speed
9.
Stir at medium speed until coarsely foamed, add one-third of sugar, and continue to beat
10.
Stir until it is finely foamed, add two-thirds of granulated sugar, and continue to beat at medium speed
11.
Stir until it is dense, add the remaining sugar, and send at low speed
12.
The state of finishing ✅, hook state
13.
Add one-third of the egg whites to the egg yolk paste and mix evenly
14.
Add the remaining egg whites to the cake batter and mix evenly
15.
The mixed cake batter is smooth and shiny
16.
Prepare baking tray 28*28CM, with greased paper on the bottom
17.
Pour in the cake batter, first smooth the four corners, and then gradually smooth it, gently tap the bottom of the baking tray with your hands to smooth and shake out bubbles
18.
Cake batter after flattening
19.
Preheat the oven in advance, top the heat 160 and lower the heat 130, and bake for 30 minutes (temperature and time are for reference only, please refer to your own for details)
20.
Bake the cake, let it cool before using
21.
Put a piece of greased paper on the table, turn the cake upside down, and take out the greased paper at the bottom
22.
Use a steel ruler to cut out a 4*11CM cake base
23.
Need three pieces of cake base
24.
Add sugar to the whipped cream and beat at medium speed
25.
Beat to 50%, add vanilla extract
26.
Send at medium speed to 80% foaming state
27.
Put it in a piping bag
28.
Put a piece of cake base in the bottom plate
29.
Squeeze the cream, squeeze the periphery first, then fill up
30.
Smooth it with a small spatula
31.
Put in the second cake base
32.
Squeeze the cream and smooth it
33.
Put the last layer of cake base
34.
Randomly smear cream, put figs, rosemary garnish
35.
Done✅
Tips:
You can sprinkle coconut paste on the top to increase the flavor of the cake base. It can be made into a 6-inch live bottom cake mold.
