Cake cake
By VicentaLakin
This cream cake is simple, and it's better for me as a first-time cream bouquet. It's not good for you, but when you give it to your neighbor's grandkids, it's good for you. Ha ha, it's happiness to hear the words of praise and encouragement. It feels like it's gonna take a few more seconds to get this cream out, and it's a little bit too straight to stand up, but it's better if the family likes it, throws some needles, or put some fruit。
Recipe Recommendations
- egg yolk of 3
- egg white of 4
- low-gluten flour 60 grams
- soft white sugar 30 grams
- corn oil 40ml
- qingshui 40ml
- light cream 100 grams
- white vinegar a little
- color needle appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Cake cake
1
When the food is ready, the yolk and protein are separated into two oil-free and water-free basins, respectively。
2
Add 20 grams of sugar to the yolk basin and corn oil and water。
3
Add low-sift mixing without excessive mixing to avoid stretching。
4
The protein basin drops in a few drops of white vinegar and hits the fish eyebrow with the remaining one third of sugar。
5
Hit the fine foam with the two-thirds of sugar。
6
Add the last sugar when you hit the rough road。
7
Protein is in a state of rigidity, with an egg-beater and a short triangle。
8
Take a third of the protein paste and put it in the yolk paste with a strung hand。
9
Back to the protein paste, turn the basin with the left hand, cut it with the right hand, not round。
10
Smash it and pour it into a paper cup。
11
The oven is preheated at 180 degrees, has a fire up and down, and after entering the oven, is baked at 150 degrees for 20 minutes. A toothpick can be inserted without contamination。
12
Light cream is added to the white sugar to clear texture。
13
Put in a bouquet, pick your favorite mouth and squeez your cream. It can be decorated with a needle or fruit。