Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 3 ) | Milk ( 40g ) |
Fine sugar ( 45g ) | Corn oil ( 30g ) |
Low-gluten flour ( 50g ) | Red yeast rice flour ( 7g ) |
| Lemon juice ( A few drops ) | Whipping cream ( 350g ) |
White sugar ( 40g ) | Mango ( one ) |
Strawberry ( 10g ) | Frosting ( appropriate amount ) |
Lollipops ( 2 ) |
Red velvet strawberry naked cake
1.Weigh the ingredients and set aside
2.Stir milk and oil until emulsified
3.Sift in low-gluten flour and red yeast rice flour
4.Draw a "z" and mix evenly until there are no dry powder particles
5. Separate egg whites and egg yolks in two water-free and oil-free basins.Do not mix egg whites
6.Make a "z" on the egg yolk and stir evenly until there are no dry powder particles
7. Next, process the egg whites.Add sugar to the egg whites in three batches and beat until there are small upright peaks, that is, dry foam
8.The whipped meringue is smooth, delicate and not flowing
9.Put 1/3 of the meringue into the egg yolk paste and mix evenly
10.Pour back into the meringue and mix evenly
11.Pour into the mold to knock out the bubbles, put it into the preheated oven, bake at 150 degrees for 40 minutes
12. After baking, take it out and shake it a few times to release the heat, turn it upside down and let it cool for more than 2 hours, then remove from the mold
13.Divide into three equal pieces
14. Add white sugar to the light cream and whip until it is ready for piping, put it into a piping bag and set aside
15. Wash and dice the strawberries and mangoes, leaving a few uncut
16. Grease the cake plate first, put a piece of cake base, squeeze a circle of cream around it, squeeze the cream in the middle, and add diced mango
17.Cover the second cake base, use the same method, add diced strawberries, then put the third cake base, squeeze a circle of cream, and squeeze cream in the middle
18. Place strawberries and mangoes in the middle for decoration, sift a layer of icing sugar and insert 2 Lollipop, it’s ready
19.Finished picture!
20.Finished picture!
Tips
1: The basin for holding egg whites and egg yolks must be a clean basin without water or oil.2: When beating egg whites, be sure to add sugar in three batches and beat until dry peaks form.Lift the egg beater and it will have an upright tip.3: When mixing the cake batter, be careful not to stir in circles, as this will cause the egg whites to defoam.4.Each oven has a different temperament, and the temperature and time can be adjusted according to your own oven temperament.
5 After baking, be sure to shake it a few times to release the heat, then turn it upside down and let it cool before removing it from the mold.
6 Put the fruits on the cake according to your preference.
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