Cake with light cream
By VicentaLakin
The family had the remaining light cream, which was used to make a light cream cake, which, thanks to the light cream, tasted particularly good。
Recipe Recommendations
- egg yolk of 4
- light cream 120 grams
- low-gluten flour 85 grams
- protein of 4
- lemon juice few drops of
- fine sugar 50 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Cake with light cream
1
Light cream pours into the yolk, evenly mixed with eggs
2
(b) Sifting of low-banded flour
3
(b) The mixing of non-particleally fine yolk paste
4
A few drops of lemon juice were added to the protein, and sugar was added three times to the wet dry state
5
(b) Take a third of the protein cream to the yolk paste, evenly with a razor, and take the remaining half of the protein cream and continue to be even until the protein status is not seen
6
It's pouring into the protein cream basin, and it's continuing to mix evenly
7
Putting the face in the mold, shaking twice, shaking off the bubble inside
8
The oven is preheated at 180 degrees, placed in moulds and baked for 30 minutes
9
Photos taken halfway through the baking
10
When you're out of the oven, you're cold。Cake with light cream Make Tips
1. The temperature and timing of the bakery shall be adjusted to its own oven. As a result of the use of light cream, the cream tastes particularly good and soft。