Peach cake

By VicentaLakin

Peach cake

Recipe Recommendations

  • low powder 75g
  • salad oil 50g
  • coconut milk 110g
  • fine sugar 60g
  • large eggs of 4
  • old yogurt 200g
  • light cream 400g
  • water 10g
  • mango a
  • jam appropriate amount
  • eggs one
  • butter 83g

Steps for Peach cake

  • 1
    When the yolk is separated, the coconuts and salad oil are modulated and sifted into low powder and one gram of salt
  • 2
    The eggs are scoring three times with sugar
  • 3
    Put one third of the protein in the yolk paste first, smooth it down, then pour all the rest into the yolk paste, 150°, 2nd floor, 70 minutes. On the first floor of the countdown, there's a grill, 200 grams of water in the grill. Roast and rebutt. This can make two six inches or an eight inch cake。
  • 4
    Slice slicers, iron turret butter, mango cuttin, put a piece of cake back in the cake mold, then put out a piece of cream and mangotine and put a piece of cake。
  • 5
    Then we'll make yoghurt mousse, drop the cream to 80% thicker, then put it in yogurt, then melt it in a gilli tablet of 10 grams soft, then melt it into it with an egg-beater, which is thicker, pours it into the pasta, stays in the fridge overnight, and in the morning the wind blower blows the mold around。
  • 6
    Put on the peaches and the birthday stars and make the pasta cream
  • 7
    Adding an egg to 16 grams of egg cream, then heating the water and sugar into a non-coated pot of fire until the fire is shut down immediately when there is a small bubble, i.e. 120°, then pouring it into the egg-cleaning and mixing it into the room at high speed with an egg-beater, then putting it into another container with softer butter, then blending it with the egg-basket, with the egg-paste at low speed to smoother, red and yellow-coloured orange, adding to it, and putting a sack of flowers。
  • 8
    Put it in the freezer for half a year

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