Fruitless cake
By VicentaLakin
It's always more like cream cake, but every time you eat a cake when you're a kid, you always pick up the fruit because it's canned. The taste changed after a long time, and now the first baker learned to make cakes, to eat cream cakes and make them at home, and to match the fruit with what he likes。
Recipe Recommendations
- low-gluten flour 80g
- corn oil 50g
- fine sugar 15g
- light cream 250g
- lemon juice few drops
- milk 50g
- eggs of 3
- fruit appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Fruitless cake
1
let's clear the eggs first. add 15 g sugar, stir evenly。2
Then the corn oil continues to be even, and then the milk continues to be even until it is mixed。3
Sifting low powder, mixing flour evenly from the bottom up without particles。4
the 65 g sugar powder is added three times to the egg purifier so that the protein can pull out the curved tip。5
One third of the protein is added to the yolk, and it is mixed evenly from the bottom up。6
After mixing evenly, yolk is poured into the remaining proteins in the same way that the protein and yolk are evenly mixed。7
Mixed even cakes pouring into the molds, leveling them. Two strokes on the table with a hand-held mold. The internal bubble is blown out. The oven is preheated at 160 degrees and baked for 25 minutes。8
When it's done, take it out and cool it。9
Then split the bread into two cake embryos。10
add 45 g sugar to the cream and cocoa powder sift. it's enough to send light cream to bring up the crooked angles。11
Light cream bags are evenly squeezed on bottom cakes. "You can add your favorite fruit to the middle floor if you like."12
Put another piece of cake on. Squeeze light cream evenly. Put on the like fruit。