1. The butter is softened at room temperature and mixed with a spatula to form a paste.
2. Stir in powdered sugar and beat the butter with a whisk.
3. When the butter is whitish and fluffy, add the egg liquid in portions.
4. Mix the low flour and baking powder in advance and then sift into the butter paste. Stir until there is no obvious dry powder. Do not over-mix.
5. Add a small amount of butter paste to strawberry jam and stir evenly. The amount of jam is not absolute and can be increased or decreased freely.
6. Put the butter paste into the piping bag and squeeze the bottom of the mold. The mold is Xuechu 21cm pound cake mold. The other molds should increase or decrease the batter according to the size. Squeeze the strawberry batter into the middle of the original batter, and then cover it. Layer of original batter.
7. Use a chopstick or bamboo stick to stir the strawberry batter and the original batter at will. You can also stir and squeeze the original batter after adding the strawberry batter.
8. The oven is 160 degrees Celsius for 30 to 40 minutes, and the specific temperature should be adjusted according to the temper of the oven.
9. Remove the mold immediately after it is out of the oven, spread it out and decorate, and trim off the protruding top of the cake.
10. Smear the surface with strawberry jam and decorate the strips with white chocolate.
Tips:1. The surface decoration can be matched according to your preference
2. The butter should be softened sufficiently, but not excessively
3. The amount of strawberry jam can be adjusted according to your own taste
4. The batter mixed with strawberry jam should not be too much, as too much will cause the lines to be too dense
5. I make strawberry jam by myself, the sweetness is not high, if you use the commercially available one, you should pay attention to the overall sweetness of the cake under control
