Strawberry Sea Salt Milk Cover Cake

Strawberry Sea Salt Milk Cover Cake

1. Chiffon cake cake ingredients collection

2. Batter making part: Weigh pure milk, salad oil, add 20g white sugar and mix well

3. Weigh cake flour, strawberry flour and sieve

4. Stir well

5. Separate 3 eggs, put the egg white part into a water-free and oil-free container, set aside for later use

6. Add the egg yolk to the batter and stir well,

7. Add the remaining 40g granulated sugar to the egg white three times. When adding the granulated sugar for the last time, add cornstarch together.

8. Finally, the egg whites are beaten until they are firmer and have small pointed hooks when they are pulled up.

9. Take one third of the meringue and stir evenly

10. Stir the remaining batter evenly

11. Pour into a 6-inch mold and shake out big bubbles

12. Ingredients for making strawberry milk cap

13. First make cheese sauce, boil a pot of hot water, heat the cheese insulation water to soften it

14. Add strawberry powder and caster sugar,

15. Press and mix with a spatula until no particles are smooth

16. Add whipped cream and beat evenly with a whisk

17. Add plain yogurt and mix well

18. Make custard sauce and separate the 2 egg yolks

19. Add in caster sugar and beat until melted, then add cornstarch and mix well.

20. The milk is boiled over a high heat until it is hot, and immediately remove from the heat. Pour the milk into the egg yolk paste and use a whisk to mix evenly;

21. Pass the blended Casida paste through a sieve to make the taste more delicate and smooth

22. Pour the custard sauce back into the milk pot, heat it on a low heat, stir it with a manual whisk, stir it slightly until it becomes a solid, relatively thin state, and then remove it from the fire;

23. Add custard sauce to cheese sauce,

24. Stir evenly to get a strawberry milk cap.

25. Put it in a piping belt with a piping mouth

26. Use a knife to pinch a few small holes in the center and around the cake

27. Squeeze the strawberry milk cover into the hole, and you will see the cake slowly inflate.

28. Squeeze the remaining strawberry milk lid on the surface of the cake, squeeze more on the edges,

29. Create a feeling of flow and dripping;

30. Put the strawberries on top and wait for decoration, and the delicious popping strawberry sea salt milk cake is ready!