Cheese cream cake
By VicentaLakin
This time, as a guest of the event, I was asked to teach the guests how to make cupcakes on the spot. Of course, the cakes made at the event were much simpler than this, and the non-basket guests were completely free of protein, to be exact, and I did a few things at home in the morning to decorate the scene, and I did a very beautiful job that day, and I was sorry that I was late to take a picture of them. The cream on the cake made today was different from the day it was made, and it tasted rather thick and coarse, because it was very simple, and it grew in confidence。
Recipe Recommendations
- eggs 2 pieces
- red rice flour 13g
- corn oil 25ml
- fine sugar 45G
- low-gluten flour 40g
- cheese 225G
- powdered sugar 110g
- butter 135G
- sweetening
- roast
- an hour
- senior
Steps for Cheese cream cake
1
(b) Platinum is placed in oilless and waterless containers
2
(c) the insertion of 10 g of fine sugar in the yolk, which is evenly mixed with a manual omelet
3
(b) Sifting of low-banded flour and red-coloured powder
4
A third of the remaining fine sugar is added when the protein is struck with an electric omelet into a fish eye bubble
5
(b) Continue to stir up the proteins to a fine point, adding a third of the fine sugar, when the trace of falling protein drops does not disappear into the last fine sugar
6
When the egg comes out, it's gonna have to go on
7
In the end, the protein has a dry hair bubble in the shape of a sharp angle
8
Take a portion of the protein and mix it inside the paste
9
Then the whole face is mixed in the protein
10
Pumping pasta into a paper cup full of 7-8 points
11
The oven is preheated at 150 degrees and the oven is roasted for approximately 30 minutes
12
Butter is naturally softened and placed in sugar powder, which is distributed with an electric omelet into a light colour and a feather state
13
Add soft cheese for re-integration
14
Put cream in the bag, watch on the cake。