Mango cream cake
By VicentaLakin
Yesterday, a good friend ordered me a fruit cream cake for her baby's birthday, and when the daughter learned, she said to me, “Mom, make one more and I want one”. I am the least able to refuse the demands of my family, not to say that I have to do it today, but that I am happy to do it. Yesterday afternoon, when the cake was baked and ready for lunch today, the result was a cold, irritating, so I went to a nap, and it was over 3:00. First make friends freeze in the fridge, then be yourself. It was a beautiful cake, and I liked it more and more in kind, but I was not happy with the picture of the finished product when I was doing it by 5. This cake, which is still used as your favorite light cream, is divided into three layers, each with a lot of fruit, and it's always felt that sweet fruit, fine cream, soft cake is a perfect combination。
Recipe Recommendations
- eggs of 4
- low powder 80 grams
- milk 40 grams
- corn oil 40 grams
- white sugar 90 grams
- light cream 350 grams
- mango appropriate amount
- red heart dragon fruit appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Mango cream cake
1
Quantify all raw materials。
2
The yolk protein is separated and separately contained in oilless and waterless containers。
3
Add 30 grams of fine sugar to the yolk and mix it evenly with a hand-pumper into a looser state。
4
Add corn oil to full integration, at a time when the state would be more thick than it would have been without corn oil。
5
I'm gonna put milk on it and mix it up。
6
It's completely even. Until now, I've been mixed in the same direction
7
Sifted into the low powder that was screened once in advance。
8
Scroll up and down in an irregular direction into a non-particle-free yolk paste, with a spare。
9
Five or six drops of lemon juice are squeezed into the protein, which is mixed into a big bubble at a low speed with an electro-plug。
10
The egg-beater was added to the third stage and continued to mix, pending the transfer of protein to the state of silk, and 20 grams of sugar was added to the second。
11
Add 20 grams of white sugar for the third time when mixing to wet hair。
12
Continue to mix into near-dry hair bubbles, turn off the egg-beater, lift it up, and have sharp angles on the protein surface and on the egg-beater. The protein won't fall and it won't move.
13
Take a third of the protein and add it to the yellow paste。
14
Use a rubber razor in an irregular direction, evenly up and down. It's up and down, like cooking, not drawing circles
15
And then we're gonna pour it back to the remaining two-thirds of the protein。
16
Continue to follow the irregular direction, mixing it evenly with up-to-down flipping techniques, and the mixed cake paste should be in a non-particle, loose, light, delicate state。
17
Scratched cake paste, poured into a clean, oilless, waterless cake model, and raised the cake moustache a few times to remove the bubble from the cake paste. Then put it in the preheated oven. 140 degrees, lower middle, 1 hour. (It depends on each oven, my first oven, it's always very low, 180 for the roasted twilight, and this is 140)
18
Twenty minutes later, the face of the cake began to flatten and the hair began to rise, while the middle paste could see a shake. Which means it's liquid。
19
Forty minutes later, the cake rose very high, its surface was flat, and it began to be slightly colored. It's starting to smell good in the house.
20
In an hour, the cake is baked and the color is just right。
21
The baked cake is immediately taken out on the grill and removed after cooling。
22
The cooler wind, the defiling。
23
On average, three cakes。
24
Get ready for the fruit。
25
Take a big basin, fill it with ice water, then take a small, oil-free clean basin, pour light cream, and add sugar.
26
It's going through the ice. The amount of sugar is usually 10%. I don't like sweets, so 350 grams of cream is 25 grams of sugar.
27
Take the bottom piece of cake, put a layer of cream on it, spread the appropriate mass of mango particles, then press it in the cream and level it slightly。
28
Put a second piece of cake on it, and continue with a layer of cream and an appropriate mass of mango.
29
And then press it in the cream, a little flat。
30
Cover the last piece of cake。
31
The top and edges of the whole cake are evenly painted with light cream (commonly referred to as plaster), and mangoes are placed on the top of the edge of the cake。
32
The remaining light cream is loaded into a bouquet, and the edge of the top of the cake is squeezed with a line. I usually depend on the amount of cream left
33
Put mangoes and flamingo on the top of the cake. I ended up with a little light cream. I used it on the side of the cake。