Tea mousse cake
By VicentaLakin
The oven that's just started, it's all about cakes and cookies. As a baker, this is the first time a moose cake has been made, which means it's very stressful. In order to prepare for the husband's birthday cake, careful preparation of materials and access to online information were undertaken. The failure of the cake as a result of the overcuts of butter was thought to be unstyled, but no disappointment was felt. There's less cream, not perfect。
Recipe Recommendations
- eggs of 4
- pure milk 35 grams
- white granulated sugar 24 grams
- salad oil 35 grams
- low-gluten flour 65 grams
- yogurt 110 grams
- light cream 300 grams
- milk 140 grams
- gelatin tablets
- powdered sugar 34 grams
- milk fragrance
- roast
- a day
- ordinary
Steps for Tea mousse cake
1
Packagings containing proteins cannot be covered by water, oil, cannot be mixed into yolk, otherwise they will affect the hair of the protein; they will be hit with an egg-beater (using a 6-pack) to a thick bubble; then they will continue to be hit with a third of the sugar; and another third of the sugar will be hit with a soft tip
2
Another third of the sugar, keep going. It's good。
3
The yolk is mixed with sugar, which is then poured into pure milk and salad oil. I'm not sure what I'm talking about。
4
In three minutes, you're gonna pour a good protein into the yolk
5
Combination of good materials。
6
The mixing of materials into an eight-inch cake mold will have small bubbles, which will need to be shaken。
7
After 150 degrees of preheating, the oven is placed in the lower second layer; 55 minutes of roasting is sufficient to avoid roasting on the surface, and a layer of tin paper can be placed on the surface when the cake is seen。
8
Baked cake, cold spare. Gillytin used pure milk to make it soft。
9
A soft giraffe insulated water melts and cools. We'll get cold, we'll mix the yogurt, we'll use it。
10
Light cream mixed with sugar powdered with egg-cutting. Watch out for light cream. It's not too hairy. By mixing the glitting solution with the light cream that was done, the moose was finished。
11
Split the cake into two pieces and cut the edges, making the cake smaller than the cake mould; putting tin paper on the outside bread of the cake simulator to prevent the moose coming out; putting a piece of cake on the simulator and pouring half of the moose; and laying another piece of cake and pouring the rest of the moose。
12
Put the cake in the freezer for four hours, and one round around the cake mould with a blower。