Strawberry Cream Cup
1.
After mixing the milk and salad oil, add the egg yolk and stir well.
2.
Sift in low powder.
3.
Add sugar to the egg whites three times and beat until stiff foaming.
4.
Mix the egg yolk and egg whites evenly.
5.
Pour into two 6-inch Chiffon molds. Bake at 140 degrees for 40 minutes. Take out the inverted button and let it cool.
6.
Cut the cake into slices and press out the shape with a round mold.
7.
Add whipped cream and sugar, beat until 7 to distribute, it can flow slowly. Put it in a piping bag.
8.
Place the cake slice at the very bottom.
9.
Squeeze a circle of cream. Spread another piece of cake and squeeze another layer of cream.
10.
Cut the strawberries into grains, spread a layer, and squeeze a layer of cream, repeating this until the cup is full. Finally, squeeze cream on the surface and decorate with strawberries.
Tips:
1. The order of placement can be arbitrary, and the effect of more layers of strawberries will look better.
2. After washing the strawberries, cut into pieces, it is best to use kitchen paper to dry the water and mix with the cream.
3. The mold used is a 6-inch Chiffon non-stick mold for Xuechu.
