Cream cake
By VicentaLakin
it's hard to store milk in the summer, but making cake bread often doesn't cost milk, but every time you open a big glass of milk, the rest of it is too little so that it won't last long, so it's depressing ... — it's better to make milk — if it's condensed milk with milk and sugar, because sugar is so high that it's not easy to change the quality because of milk powder, so the milk smells are more rosy than the usual milk. i think we all use milk to make bread, but where we need milk, it's milk, it's dry, it's good, it's not bad! the main reason why mom likes milking is that it's only for the holidays to get a can of blue panda milk, and it's fun to drink a small spoon every day. i asked her if you didn't think it was too sweet? mom said it's too sweet for anyone to eat enough, for a little sugar to be in heaven. well, i guess i was born for sweets
Recipe Recommendations
- eggs of 3
- sugar 42g
- low-gluten flour 60g
- condensed milk 20g
- salad oil 36g
- qingshui 16g
- sweetening
- baking
- an hour
- senior
Steps for Cream cake

1
three eggs of yolk split and yolk added to the 12 g sugar-pumper. fight! fire
2
We'll add salad oil and have a uniform
3
It'll be fine until you've got a salad sauce
4
nestlé eagle fermentation 20g of lactation strawberry and 16g of clean water evenly
5
And then it's in the yolk paste
6
Scan low-banded flour. Scratch and sharpen
7
three eggs and 30 g sugar. first high speed
8
I'll just have a little bit more of this
9
Take out one third of the protein and put it in the yolk paste
10
And then he goes back to the protein pot and he flips it evenly
11
Into the mold
12
Put it in a preheated oven. 165 degrees 35 minutesCream cake Make Tips
1. My personal experience making over twenty chiffon cakes is that whipping the yolks beforehand makes them mix even better, resulting in a lighter and more stable final mix. It doesn't matter if you don't whip them; the texture will just be slightly lacking.
2. Don't get hung up on how many times you add sugar to the egg whites; if the sugar content is below 50%, you can add it all at once. Since egg whites usually only account for about 25% sugar, there's no need to go to the trouble of adding it in three installments.
3. This is my favorite recipe; it is lightly sweet. Although the sugar content looks intimidating, you really can't taste it. If you make the cake base with it, it won't overpower the flavor, so there's no need to deliberately reduce the sugar content.