The freezer at home is too big, and it is filled with various ingredients in a mess. It is almost summer that food hygiene is very important and needs to be cleaned up as soon as possible!
Today, I used a box of whipped cream to make a small snack. It was a soft cake. There is no way to make this pie, so you can make it carefully. I used light cream, eggs, powdered sugar, spices, etc. in it, so I called it the "cream egg yolk cake". It tastes vanilla and can be used as tea.
Light cream belongs to liquid cream, which has a relatively lower oil content than solid butter. Light cream generally has an oil content of less than 50%, and is made with some other raw materials. It does not belong to the pure oil category. The oil content of solid cream or butter is more than 80%. Although the small dots made with it are delicious and crispy, the oil is too big. The small dots of cookies are not only oil but sugar, and the calories are very high. Otherwise, they will not have a fragrant taste. It will taste delicious enough, but it is better to eat less.
This "cream egg yolk cookie" belongs to the soft cake category and is not very sweet. The method is similar to cookies, except that the formula and taste are different. The specific practices are as follows;
Cream egg yolk cake
Recipe Recommendations
- low-gluten flour 300 grams
- light cream 150 grams
- eggs 150 grams
- powdered sugar 100 grams
- vanilla extract 1 grams
- baking powder 3 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Cream egg yolk cake
1
Low-gluten flour, whipped cream, eggs, powdered sugar, vanilla essence, baking powder.
2
Pour the light cream into the egg bowl, add the powdered sugar inside, and mix well with an egg beater on low speed.
3
Then use low, medium and high gears to gradually increase the speed and start beating.
4
Whisk the light cream until halfway, add the eggs in it and mix well, then beat again with an egg beater until slightly sticky.
5
Finally, add a few drops of vanilla essence and beat well.
6
Sift in low-gluten flour and baking powder into the beaten egg paste and mix well.
7
Stir until a thick paste.
8
Then scoop it into a decoration bag, which must be equipped with a large flower steel nozzle in advance.
9
The mouth of the bag should be fastened firmly with a rubber band to avoid spillages.
10
After filling, loosen the rubber band from the decorative bag and squeeze the small cake blanks on the baking sheet.
11
Then put it into the stove and bake it for 18-20 minutes with upper and lower heat at 190 degrees. The yellow around the cake can be baked.
12
This material is baked in three batches. The first batch has small flowers, the second batch has long shapes, and the third batch has a circle shape. In short, you can design the shape yourself at will.Cream egg yolk cake Make Tips
Characteristics of the small cake: light yellow in color, rich in milk aroma, crisp and sweet, and moderate in taste. Warm tips: 1. If you don't have an electric eggbeater, you can also make it with a steel silk hand draw. This cookie does not need to be beaten too hard. 2. If you change the whipped cream to butter, you can make cookies. The method is roughly the same, but you need to beat the butter. 3. The baking time and temperature can be adjusted according to the size of the oven you use to determine the actual furnace temperature. In principle, the larger the volume in the oven, the actual temperature should be increased appropriately. The heating tube inside the oven is relatively close to the baking plate, and the temperature should be adjusted to be lower. The tea snack "Cream Egg Oily Pie" made with a large fried spoon is ready. It tastes soft and moderately sweet for friends to refer to!