Light cream cake
By VicentaLakin
The cake is colored with red powder, and there's a lot of light cream on the recipe, so it smells so strong that it tastes like a simple recipe. I made two plates, with only three eggs, and the cake was soft and elastic, with a small amount of red powder, so the color wasn't so red, but rather light pink, which would be a bit bitter, so the color would be fine, not too much, so that it would be good-looking and not bad for the taste. The cake is so good, it's all eaten up。
Recipe Recommendations
- low-gluten flour 60g
- eggs of 3
- light cream 100g
- white sugar 30g
- red rice flour 3g
- lemon juice few drops
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Light cream cake
1
The yolk is separated, the yolk and the light cream are put in the basin with five grams of sugar, and the mix is even
2
A mix of red powder and low-band powder, twice in advance
3
Sift in cream and egg yolk to dry powder
4
The protein is in an oil-free and water-free basin, with a low-speed bump into a bubble with about 8 grams of sugar
5
Keep smuging the foam down and adding about 8 grams of sugar
6
Add the rest of the sugar when the foam's a little tweaked, and then turn it around
7
Smuggled to dry hair bubbles, i.e. early eggbeaters have a straight tip
8
Some one third of the protein is taken into the paste, and the hand is mixed evenly. The brightness of protein and paste is far too different, and the colour is not visible in the middle of the piece。
9
Put the mixed paste into the remaining protein
10
It's still evenly mixed
11
And then it's in the mold
12
The oven is preheated at 140 degrees and roasted in the oven for 25 minutes。
13
It's a baked little cake with no mold. It's a good model
14
Coco, pink cake, soft, occasional bubbles, and a twilight cakeLight cream cake Make Tips
The amount in the formula, I'm a six-storey shell mold, a lollipop mold, and if it's just one shell mold, it's just two thirds。