Butterfruit cake

Recipe Recommendations

• eggs of 3
• fine sugar 90 grams
• low-gluten flour 55 grams
• milk 24 grams
• corn oil 24 grams
• lemon juice 5 ml
• butter 210 grams
• egg white 30 grams
• water 20 grams

• sweetening
• baking
• half an hour
• ordinary

Steps for Butterfruit cake

1

Separate omelet and yolk

2

Add lemonade to the egg purifier; mix it with an electric ouncer until the lifter has a straight and strong tip

3

The yolk and the sugar go white and the milk and oil continue to mix

4

Sift in low-banded flour, evenly mixed in a cut-off manner, into a non-particle-free yellow paste

5

One third of the protein is added to the yellow paste of the egg, and the full mix is even; And then add the remaining eggs white, gently scraping evenly from the bottom of the container

6

Scrambleded paste into the mold, blasting out the bubble in the paste; oven preheat, 165 degrees, up and down, 2nd floor, 40 minutes roast

7

When it's done, you take the cake out of the oven, you put it in the cold, and when it's completely cool, you cut it out with a toothpick and split it into three pieces on average

8

Cream cream and sugar cut off the ice water to the point where there's a clear line

9

Put some cream on every piece of cake, and put some like fruit on it. Plugs

10

The surface is flat with light cream

11

Take a fine sugar with 30 grams of water and burn it to 110 degrees in the milk pan, 30 grams of egg clean and 20 grams of sugar to six distributions, pour the fine syrup into the protein and mix it with an electric mixer to avoid a block

12

Butter with 200 grams, mixed with the eighth-step protein cream, evenly mixed, then evened with lemon juice, i.e. cream

13

Take the appropriate color to the cream, pull out the colours you like, use the 104 bouquets on the cupcakes to make flowers like them

Butterfruit cake Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes