The original cream cake
By VicentaLakin
My son's class is active today. He wants to go. He thinks it's appropriate to make some cupcakes. And then..
Recipe Recommendations
- eggs the 12
- low-gluten flour 200g
- white granulated sugar 200g
- lemon juice 3 drops
- vanilla extract 2 drops
- milk 150g
- corn oil 90g
- cream 400g
- sugar 40g
- sweetening
- roast
- several hours
- senior
Steps for The original cream cake
1
Equator separation (all basins require water and oil)。
2
Egg yolk with milk and corn oil。
3
Smash even。
4
Get in the flour。
5
Smash it into yellow paste, spare。
6
Emelie with lemonade and vanilla。
7
Cooks are high-speed。
8
When the bubbles rise, they slowly add sugar。
9
It's just a little tip. Don't hit too hard so the cake tastes a little soft。
10
The proteins are added to the yolk paste three times, and they're evenly mixed
11
Cake paste state。
12
Get your glasses ready。
13
Put the cake in the cup, shake a few, put it on the grill. It was supposed to be 40, and today's cup is a little more, and it's only 39, and it's no longer available。
14
The oven is preheated 180 degrees and 40 minutes. Because I don't have an upper and lower oven to choose the temperature separately, and today I need to bake two dishes at a time, which leads to higher surface temperatures and higher temperatures at the bottom of the lower layer, I'll add an empty dish at the top and lower levels, so that the heat will be more even and you can try。
15
When I saw the cake start, I set the temperature at 145 degrees. It's been a while since I've seen the changes。
16
How do you figure the cake is ready? I'm just touching the surface with my hand. The surface is dry. The cake that's baked at low temperatures doesn't crack, and it's beautiful. Here's another reminder. Even in the ovens with the same brand, the temperature varies, and it is recommended that you adjust the temperature and time to the state of your ovens and cakes. The best thing to do is to touch, to see, to see, of course, quickly, and in two or three seconds, it's best to do this and close the door before the heat breaks and the cake collapses。
17
Rewind buttons cool。
18
You see, my cake is just baked, it doesn't crack, and when it's cold, it's not on the grill. Prove the moisture just fine。
19
Cream pours into the chef's machine and adds sugar. The high-speed cream is hard because it's going to get out, and I'm a little hard, and I'm afraid I'm going out. The weight of sugar depends on the individual
20
The cream is immediately in a flower bag with a bouquet, and each cake squeezes a rose. If it's not for immediate use, it's for the fridge。
21
The way to squeeze roses is to start in the middle of the cake and to move slowly towards the outside. Right, to avoid collision cream. I put the cake in the box and then squeeze the cream。
22
When it's done, put a lid on it and keep it in the fridge, so that both the freshness of the cream and the taste of the cake will be better. My time is up. Pack up and go
23
The kids seem happy。