WHAT YOU NEED

Ingredients

A (Cake of the Wind)
85 grams of low-fat flour
Five eggs
40 grams of milk
40 grams of sesame oil
Fine sugar 60 grams (including protein)
B (butter cream) in moderation
100 grams of butter
30 grams of flour
A moderate amount of coconut
Strawberry sauce in moderation

How TO MADE Double layer of jam cake

Steps 1 to 4

1. Separate the egg yolk from the protein, add 30 grams of fine sugar to the egg yolk, spread gently, do not spread

2. Add milk and sesame oil to the mixture.

3. Low-fat flour sifted into egg yolk

4. Stir gently with a rubber scraper to set the spare evenly.

Steps 5 to 8

5. Use the egg beater to beat the protein to the shape of a fish's eye, add one-third of the fine sugar, continue stirring and add the fine sugar twice until the egg beater can pull out the curved pointed edge, indicating that the level of moist foaming has been reached.

6. Take one-third of the finished protein paste and add it to the egg yolk and gently stir it up and down with a rubber scraper.

7. The egg yolk is then poured into a bowl of protein paste, stirring evenly in the same way.

8. Mix as shown, and the mixture should be dense, uniform, light yellow.

Steps 9 to 12

9. Pour the mixed cake paste into a pan filled with oil paper, flatten it, shake it twice, and let it bubble.

10. Oven 150 degrees up and down, bake for about 15 to 20 minutes, remove the mold from the oven, and tear the oil paper while it's hot.

11. The butter is cut into small pieces, softened, mixed with sugar powder, and served until it is smoothly inflated into buttercream.

12. After cooling, the cake is cut into slices.

13. Take a piece of cake and apply the jam to the surface.

14. Add a piece of cake, apply a layer of buttercream on the outside, and roll it in the coconut oil so that the cake is evenly spread around the coconut oil.

15. Use a bag of buttercream, squeeze a circle on the surface of the cake, squeeze the jam in the middle, and finish with fresh strawberries.

Handy cooking tips

　　A: cake embryos can be made according to personal preference, I use the blending method, you can also use the sponge cake method B: to make the cake, you just need to hit the moist foam, you don't need to hit the hard foam C: the butter cream can be coated a little thin, so as not to be too sticky D: the mixed cake must be delicate and thick, without too much foam E: the sauce can be made according to the taste of the population