2. Prepare materials. Take an oil-free and waterless glass bowl and pour the milk and corn oil together. Mix evenly.
3. Sieve in low-gluten flour and stir until there is no dry powder. Separate the egg white from the egg yolk, and put the egg yolk into the mixed batter. Mix evenly.
4. Beat the egg white into a fish's eye bubble, add one third of powdered sugar A, and then add it to the egg white twice. Beat the egg white to the dominant foaming state, which is a big hook.
5. Spoon the egg white cream of 1 into the egg yolk paste, and mix the egg white cream and the egg yolk paste evenly without impurities.
6. Pour the remaining protein cream into the mixed batter and continue to stir. The mixed batter is very delicate. Pour the batter into a French baking 28*28 gold plate, spread a thin layer of corn oil in the oven before pouring, and then gently wipe it with kitchen paper. Gently tilt it around to make the cake paste even and flat. Put it in the middle layer of the preheated oven and heat it up and down 165 degrees for about 20 minutes.
7. Take it out of the oven and warm it slightly. Put a piece of oiled paper on the baking net, gently demould it by hand, and cut the cake slices into the same size as the box.
8. Wash and dice strawberries or cut them according to your own preferences.
9. Take an oil-free and waterless glass bowl and pour the whipped cream and powdered sugar B into the bowl. Send the cream to the picture.
10, a cake with a layer of cream and a layer of strawberries, squeeze the cream in this order, and the pattern can be according to your mood. I use a medium-sized 5-tooth flower stand nozzle.
1 1. The beautiful strawberry box is ready. Is it especially suitable for you who can't arrange flowers? It tastes better when cooked in the refrigerator.