Paper cream cake
By VicentaLakin
The cream cake is my little friend's favorite, it's getting colder, and it's starting to come back to the breakfast table
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 3
- corn oil 20 grams
- pure milk 40 grams
- light cream 250 grams
- fine sugar 40 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Paper cream cake
1
Protein and yolk are separated into oilless and waterless containers, with several drops of lemon juice or white vinegar in the protein and 40 grams of sugar。
2
Low-speed to wet hair bubbles。
3
Pure milk mixed with corn oil。
4
Pour yolk into a mixture of milk and corn oil。
5
Scan low-banded flour。
6
Smuggled with eggs to flatten dry powder。
7
Take a third of the protein cream to the yolk paste。
8
And then we're going to dump the folded cake in the remaining protein cream, evenly。
9
Put the tumbled cake in the bouquet, and then put it in a paper cup。
10
Delivery to pre-heated mid-level oven, 150 degrees up and down, 40 minutes。
11
When you're cold, you can decorate。
12
First, light cream is poured into larger containers, adding 15 grams of fine sugar。
13
An electric omelet was used for low-speed distribution until 7。
14
I'll put all the cream in my bag。
15
SQUEEZE IN YOUR FAVORITE STYLE AND THEN MAKE UP A LITTLE BIT OF SUGAR。
16
The finished chart。Paper cream cake Make Tips
Adjust the temperature based on your oven's behavior; each egg with shell weighs approximately 58 grams. I used Taitai heavy cream, which whips very well. In this weather, I didn't need to put the cream container in ice water for two minutes to whip it. Wrapping the piping bag in a towel soaked in ice water during piping effectively prevents the cream from melting. Regarding piping, I am also a complete novice; I only know a little because I've made many cream cakes.