Mini-cream cream cake
By VicentaLakin
A little cream cake with a small head. You can eat one at a time
Recipe Recommendations
- eggs of 3
- low powder 110 grams
- fine sugar 50 grams
- corn oil 35 grams
- milk 55 grams
- light cream 100 grams
- Apple appropriate amount
- blueberry appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Mini-cream cream cake
1
Prepare raw materials。2
Milk with corn oil and hand-to-mouth egg-to-egging until lactation。3
Scan 55 grams of low powder, blend。4
Three eggs were graded three times plus 50 grams of fine sugar and hit dry hair bubbles. Put it in three yolks and flatten it with an eggbeater。5
Scan 55 grams of low powder, blend。6
It's a good way to go。7
Blend。8
You'll be able to make a nice piece of paste in a four-inch mini-cake model。9
The oven is preheated at 160° and the upper and lower middle level is roasted for 30 minutes。10
The baked cake was immediately removed from the oven。11
Cake model, cool。12
100 grams of light cream and 10 grams of fine sugar, filled in an empty heart of cake, with a fruit drop。Mini-cream cream cake Make Tips
This incomplete whole egg-spreading sponge cake continues to pass out in the distributed egg clean, making it less difficult to do so, simpler than the whole egg-spreading and more successful. Because flour is easy to melt, the flour is mixed twice. I like to make this stuffed cake with sponge cake because it's relatively solid and solid enough to support it。