How to make Mother's cream cake - VicentaLakin's Recipe

Recipe Recommendations

eggs of 3
corn oil 30 grams
milk 40 grams
low-gluten flour 50 grams
corn starch 5 grams
fine sugar 40 grams
light cream 10 grams
salt 1 gram
Valrhona chocolate 10 grams
surface decoration sugar appropriate amount

milk fragrance
roast
several hours
divine level

Steps for Mother's cream cake

1

Let's get everything ready

2

The eggs are separated, the egg is placed in a clean bowl, the bowl must be clean, the egg yolk is placed in another bowl, the egg paste is handled, the milk is mixed with corn oil

3

It's a perfect mix with a manual omelet

4

Sift in low-band powder and use a razor to mix low-banded flour into dry powder

5

And then you pour the yolk into the pot and you mix it evenly with a razor. That's it. That's it

6

Once the yolk paste's ready, I'm going to have an egg-cleaning. Sugar

7

When the egg is a little softer, add the remaining two-point sugar

8

And then you get to stand up and hit your eggs, and you're gonna put in the last little sugar and corn. Pink

9

And then I'm going to hit you to the point where you're going to hit your balls

10

One third of the finished protein will be taken to the yolk paste, and the cake will be mixed evenly with a razor cutter, from 2 o'clock to 8 o'clock, from down to up

11

Put the just blended paste back in the protein, and it's also mixed equally, from 2 o'clock to 8 o'clock, down from 8 o'clock, so that it's evenly mixed, so it can't see the protein

12

The mixed paste falls into a six-inch mold, pours into the seven-to-eight. Don't pour too much

13

The oven is preheated 160 degrees 10 minutes in advance, the cake is placed on the preheated oven mid-level, the fire is 160 degrees 50 minutes up and down, and remember not to open the oven in the middle. The door

14

When you're out of the oven, you're gonna hit it a couple of centimeters high, and you're gonna blow the heat out of it, and you're gonna put it back in two hours until it's completely cool

15

When the cake is completely cooled, split the cake into three pieces with a split aid

16

I cut my favorite fruit into small pieces. I use mangoes, red dragons, monkeys

17

Now I like to use the blue windmill and pour the light cream into the kitchen

18

And pour in the sugar

19

A little salt. I personally like a little salt. It's mostly the sweetness of middle and lower cream

20

It's very important to sit there and watch, so don't walk away from it

21

It's been about a minute, and it's about a minute, and it's gonna be a little softer, and it's gonna be a little bit rough, and if it's hard, it's gonna get rougher

22

Put the first piece of cake on the bouquet, put cream on the face

23

And put fruit in the middle, and butter

24

And put on a second piece of cake and butter and fruit

25

Put on the cream and finally put on the cake

26

And then you put cream on the surface, and you do it evenly

27

And then around the cake, with a triangulation of razors, you shave it evenly

28

The bouquet will be filled with a screwdriver. Poops, and then the rest of the light cream will be put in the bouquet and squeeze the type of flower on the face of the cake