[method]
1. Sift the low-gluten flour, corn flour, and baking powder in material A into the steel basin, and continue to add other materials A in sequence.
2. Put the material B into the steel basin together, and hit the hard foaming state in which the front end is 1/3 at the time of picking.
3. Take 1/3 of the method 2 and put it into the method 1 and mix well, then add the remaining 2/3 method 2 and mix again.
4. Pour the average of the three methods into two cake models, smooth and transfer to a preheated oven above the fire at 180 ° C, and under the fire at 150 ° C for about 20 minutes.
5. Take the method 4 out, the inverted buckle is allowed to stand until it is completely cooled, and after demolding, it is cut into three pieces of the same thickness.
6. Take 1 piece of 5 wafer cake as the base, evenly apply a proper amount of fresh cream (about 80 grams), evenly garnish the diced strawberries (about 100 grams), then cover with a piece of wafer cake, continue to smear Freshly whipped cream topped with diced strawberries, and finally covered with the last wafer cake.
7. Apply whipped cream on the surface of Method 6 and sprinkle a circle of colored chocolate rice on the bottom edge. Squeeze the top layer with fresh cream and garnish with strawberries. Each cut can be 12 pieces.