Cream of cream
By VicentaLakin
Chifeng cakes, soft and thin, with well-released cream, are so sweet and sweet。
Recipe Recommendations
- eggs of 3
- fine sugar 15 grams
- cake mix 70 grams
- milk 35 grams
- corn oil 30 grams
- salt 1 gram
- light cream 250 ml
- milk fragrance
- roast
- three-quarters of an hour
- senior
Steps for Cream of cream
1
Get the cake material ready
2
Milk corn oil is even
3
Add 15 grams of fine sugar, evenly mixed
4
Protein, yolk separated early; yolk added evenly
5
Scan the cake powder
6
It's even. No flour particles
7
The protein goes into a water-free, oil-free eggbasket, and the electric omelet pops out a tiny bubble, drops in 15 grams of fine sugar, and continues at high speed
8
When you're in a delicate white state, you put in 15 grams of fine sugar, and you keep going
9
When there's a visible pattern, add the remaining 15 grams of fine sand. Sugar
10
Lifting the egg-beater, the protein has a sharp angle, but it's slightly curved, which is close to a hard hair bubble
11
Take a third of the protein into the yolk paste, and flip it evenly up and down
12
And then one third of the protein goes to the yolk paste, and then it goes back to the protein paste, and it continues to be even and it becomes a smooth, thin cake paste
13
The cake fell into the baker with the oil sheet, the surface was flatted with a scratchboard, two strokes and a bubble
14
Preheated oven, mid-level, 180 degrees, up and down, 15 minutes, yellow and yellow
15
When you get out of the oven, pull it out of the oven, put it on the hanger, and cover it with clean oil. Paper
16
In five minutes, turn the piece of cake over and remove the bottom of the sheet of oil and put it on the face of the cake
17
Light cream. White sugar ready
18
Into the pot
19
Lay the cream on the cake. Move
20
When it's rolled, wrap it up and freeze it for 40 minutes
21
Slice and eat