Strawberry farov sandwich soft cake
Overview
I've never been a fan of strawberry-flavored products, as they always feel like they have too strong of a flavor. Looking at this strawberry fluff, I was a little overwhelmed. I saw a fluff as a filling snack, and suddenly I had an idea. Strawberry-flavored sandwich cookies would also be good. Later I discovered that the recipe I was looking at was actually a layer cake. It doesn't matter. If it defoams and collapses, it will be a biscuit. If it is not baked thoroughly, it will be a soft cake. There is really no need to dry it thoroughly, because on a day like this, if left in the air for a while, it will absorb moisture and become damp again. Although it's not the crispy biscuit I wanted, the soft sandwich biscuits are also good. . . .
Tags
Ingredients
Steps
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Ingredients: 1 egg, 25 grams of low-gluten flour, 10 grams of corn oil, 14 grams of milk, 15 grams of sugar, a little lemon juice, appropriate amount of strawberry-flavored farov marshmallows
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Eggs separate yolks from egg whites.
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Add milk and oil to egg yolks and mix well.
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Sift in the flour,
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Mix into a uniform paste and set aside.
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Add a little lemon juice to the egg whites, beat into rough foam, add sugar in three batches and beat.
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It can pull out the upright sharp angle state.
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Add one-third of the egg whites to the egg yolk batter and mix evenly.
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Pour back into the egg whites,
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Mix into a uniform paste.
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Put it into a piping bag,
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Press out evenly sized rounds into the baking pan.
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Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 15 minutes.
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When the surface is golden brown, take it out of the oven and let it cool.
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Take a piece and spread marshmallows on the bottom,
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Close the other piece and it's done.
