Cream cake

1

Get the cake material ready

2

The proteins, the yolk, the proteins in the oilless, waterless bowls

3

Add 20 grams of white sugar and corn oil to the yolk

4

Add fresh water and hit it with a smooth yolk

5

Sifting into flour, mixing it in an irregular direction, with no dry powder particles, lifting an egg-beater, and the yolk paste falling down relatively smoothly in a silk-like form, with static backup

6

60 grams of white sugar was put into the protein paste three times, and for the first time, an electric omelet hit the egg with a medium speed

7

When the egg is purified in white, add about a third of the white sugar and continue to have a mid-speed stroke

8

We'll have the rest of the white sugar when it's clear

9

When the protein is fine and luminous, lifts an egg-beater, and the protein has a smaller tip, and the oven starts preheating 150 degrees

10

A third of the protein is fed into the yolk paste, evenly from the bottom up with a silicone razor

11

Put the mixed paste back to the protein paste. Pipelines

12

Smash it from the bottom up evenly, fine and radiant

13

Throw the cake down into the 8-inch live bottom cake model, flatten the surface with a razor, hold up the cake model, fall down three times from 20 centimeters, and shake the bubble inside the cake

14

In the middle of a preheated oven, 150 degrees up and down, 65 minutes

15

Cake falls back, flattens with molds, out of the oven, lifts the molds a little bit, shakes out the extra heat inside the cake, and then pulls it over the hanger. Move

16

It's a perfect distilled cake. It can be cut to eat directly, or it can be used to make cream cakes

17

The cake is in three equals

18

I'll freeze the light cream for more than eight hours, and I'll give you one tenth of the weight of sugar

19

Orange to cut the skin

20

Take a piece of cake, put a cream on it, then an orange platinum on it, then a cream on it. Snippets

21

Then it's done, the cream is thick, the top cream is emptied, the surrounding cream is scraped, and the cake is naked. Status

22

A proper amount of light cream with cocoa powder, a pattern of tattoos, a rough bark with a razor on the outside of the cake, and a green-coloured light cream to squeeze out vines and make small flowers

The weight of flour must be adjusted appropriately to the size of the eggs and to the weight of the yolk so that the use of the flour can be adjusted to the condition of the yolk paste, with the lifting of the hand-to-egger, which is filled with a net, which can drop smoothly in a ribbon. 2. Use light cream as much as you like. It can be done twice, in good operation and with good control; 3. The time of roasting must be adjusted by the temper of the oven, or by your own experience to observe the maturity of the cake. Generally, the cake rises very high, then falls back to a state of parity with the mold, which is five minutes, and must come out of the oven, with a few tremors, and a few buttons, once it is completely cooled; 4. The stake cake is best prepared, with a scratched bark, and can be scratched with a stubble; 5. The light cream must be stored more than eight hours later, it must be used in cold storage, evenly before it is used, with a slow swing to keep it in control, without recommending a high-speed stroke; cocoa powder should be added to the slime, with a few seconds of ointment。