Spring is the season when strawberries are freshly marketed. The sweet and sour fragrance is really fascinating, and it has a small collision with cheese.
The egg yolk is separated from the protein and placed in a clean bowl. The egg yolk is whipped with sugar and viscous.
Add salad oil and mix well, then add fresh milk and mix well. After mixing well, sift into low-gluten flour and mix quickly with egg to no dry powder.
After the protein is coarsely foamed, add a little sugar box of lemon juice for high speed.
Add fine sugar in several portions and hit the wet foam (with large hook state)
Mix the meringue with the egg yolk batter and mix evenly.
The final state of mixing is a smooth and smooth batter.
Pour the batter into the (28*28 cm baking tray), scrape it with a squeegee, and gently bake it in a 170-degree preheated oven for about 18-20 minutes.
After the strawberries are washed, use a conditioning machine to make a strawberry juice, and the other strawberries are cut into small pieces.
After the cream cheese is softened, add the fine sugar to the creamy, smooth and smooth state.
The whipping cream is sent to the state where the texture has just appeared.
Pour the strawberry juice into the whipped cream and mix well at low speed.
Mix the strawberry juice with whipped cream and cream cheese.
After the cake is baked, put it on the hot potato and apply the strawberry cheese cream on the painted side.
Spread the strawberry granules on the cake piece, roll it up by the inner roll method, wrap the oil paper, and chill it in the refrigerator for about 1 hour. After removing it, cut it with a knife.