Coco cream fruit cake
By VicentaLakin
Recently, a new mold was added, which is very interesting, a little pit, and it's called "Polmek," which I didn't really like to make, but I couldn't help but eat. It's like a little cup, and I've got mangos and cream in it. It's delicious. Try something nice next time. It's a little butter in it, it's very smooth, it's off, and it's coming out, and I'm making it today with the whole egg, and I don't know how it works, and I'm looking forward to seeing it next time。
Recipe Recommendations
- cake mix 90g
- egg liquid
- mango appropriate amount
- milk 25g
- light cream 150g
- corn oil 25g
- white granulated sugar 50g
- powdered sugar 15g
- butter 10g
- cocoa powder 10g
- sweetening
- baking
- several hours
- simple
Steps for Coco cream fruit cake
1
Prepare all food: eggs, cake powder, mangoes, cocoa powder, white sugar, milk, light cream, butter, corn oil, sugar powder。
2
The first four eggs were thrown into the inside of the cook's machine. (Eggs weigh 172 grams.)
3
Then you add 50 grams of white sugar
4
It took me about eight minutes. I'm not sure
5
Cake powder mixed with cocoa powder three times
6
When the corn oil and milk are weighed, they mix it with a hand
7
An egg can be delivered to the point where a toothpick will not fall (or if the marking is not lost for 10 seconds)
8
Scavengered cake powder to no dry powder particles。
9
And then you sneak in with mixed corn oil and milk blends。
10
Soft butter in a cake model
11
Scratch the cake with a spoon. Internal
12
Squawk harder and take out the bubbles
13
Then put it in a 160-degree preheat oven for 25 minutes
14
The oven is on time to take out the mold
15
Put the mold down on the tan and dry it off。
16
When you're drying the cake, you cut the mango out of the skin。
17
The chef says 150 grams of light cream with 15 grams of sugar powder
18
Put some cream in the middle
19
Put the cut mango grains in the cake cup and squeeze the cream with the bouquet。Coco cream fruit cake Make Tips
1 My cake batter wasn't filled to 80%, so the finished cake ended up with a dent. I'll try using a larger egg next time. 2 Be sure to watch the cream closely while whipping; otherwise, if you overbeat it, it will turn back into liquid. 3 When unmolding, twist the cake slightly and it will pop right out.