How to make strawberry cream clams

• 

  1.Prepare all the ingredients first

• 

  2.Weigh the corn oil and milk and stir evenly until emulsified

• 

  3.Like this, the oil is invisible

• 4.Then sift in the cake flour and stir evenly

• 

  5.Use the egg yolk method and finally add the egg yolks one by one

• 

  6.The batter is very delicate and will be better than normal cakes The batter should be a little thinner because the scallops will crack due to their small size and lack of water

• 

  7.Reprocessed protein Put the two egg whites into a clean basin and put a little vinegar to neutralize the pH

• 

  8.Serving size Just put in the sugar once and for all

• 

  9. Beat it to seven or eight to distribute this big Stop when you bend the hook

• 

  10.Put one third into the batter and mix well.

• 

  11.Pour back into the egg whites and continue stirring



12.The prepared cake batter can bake two pans

• 13. You can put it into a piping bag and squeeze it.For lazy people like me, I just use a spoon to save myself from having to wash the piping bag
• 

  14.Put it into the preheated oven at 150 degrees for about 15 minutes.Just check whether the edge of your oven becomes darker.Don’t go overboard.

• 

  15.It is also good to let the bottom cool naturally and cover it with a piece of oil paper to maintain humidity

• 

  16.Just fold it directly and it will be very soft

• 

  17. I happen to have whipped cream at home, beat it with sugar and put it on.Of course, if you like, you can put other jams or custard sauce on it

• 

  18.If you like cream, add more cream

• 

  19.Wash the strawberries and cut them into quarters without removing the leaves for a beautiful shape

• 

  20.Put it on the cream and press it

• 

  21.Isn’t it beautiful when it’s all done?