Ice cranberry cake
By VicentaLakin
Ice cakes are believed to have been eaten by many, but ice cakes are believed to have been tried by few. What's an ice cake? It's actually ice-covered cream cakes, which are evaporated and refrigerated foods, cakes that are baked from ovens, and two foods that go together. A bite of the soft skin, which contains soft cake, sweet light cream, and sour and sweet cranberry dry, with multiple tastes and tastes in the lips. Cake materials: 52 grams of low-banded flour, 40 grams of fine sugar, 52 grams of milk, 4 eggs, 40 grams of corn oil: 45 grams of water grinding rice powder, 45 grams of sticky rice powder, 30 grams of powdered milk, 200 grams of milk, 28 grams of fine sugar, 20 grams of corn oil: 80 grams of light cream, 8 grams of sugar powder, 20 grams of cranberry dry and appropriate pastries
Recipe Recommendations
- low-gluten flour 52g
- fine sugar
- milk
- eggs of 4
- corn oil 60g
- water milled glutinous rice flour 45G
- sticky rice flour 45G
- chengmian 30g
- light cream 80g
- powdered sugar 8g
- dried cranberries 20g
- cooked cake powder appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Ice cranberry cake
1
First, ice skin, rice powder, sticky rice powder and powdered powder are poured into the basin, then 28 grams of sugar are added, evenly mixed。
2
200 grams of milk, mixed to no particles, poured to 20 g corn oil, mixed to 30 minutes。
3
When the water in the pot is boiled, the face comes in and it evaporates, and it is splattered for a few minutes, so that when it rises to the temperature of its hand, it leaves the fire, and it mixs again。
4
The paste falls into stainless steel discs with a lid or high-temperature protective film, and the fire evaporates for about 20 minutes. (The actual evaporation time has to be based on the vessel and the firepower, and the stainless steel disk has to be replaced because it is easier to ripen and less evaporation time)。
5
The colours within and around the evaporated ice sheet are consistent and there are oil slicks on the surface. If the middle part is whiteer than the surrounding area, it is not evaporated and it continues to evaporate for a few minutes。
6
Quickly mix them with chopsticks, and when it is not so hot, rub them with gloves into smooth noodles, put them in a fresh bag or in a sealed box, and freeze the refrigerator for two hours。
7
Now you're making cakes, 52 grams of milk and 40 grams of corn oil, evenly mixed, well emulsed and no water oil separated。
8
Sift the flour in, mix it a few times and don't see dry powder。
9
The egg yolk fell in two minutes, mixed up before adding the second egg yolk。
10
It's mixed with yellow paste。
11
An egg scoring was added to 40 grams of sugar three times, and an electric omelet was used to reach neutral hair bubbles. One third of the frozen protein spoon will be in the yolk paste, evenly mixed from the bottom up and cut。
12
And then back to the remaining protein cream, evenly mixed with the same hand, into thin, smooth cake。
13
Put the cake down in a square dish with oil sheets and wipe the surface。
14
IT HAS BEEN PRE-HEATED TO 170 DEGREES IN THE FIRE, AND IN THE EASTINGER K40C OVEN, 175 DEGREES IN THE FIRE, IT IS BAKED FOR ABOUT 16 MINUTES (THE ACTUAL TEMPERATURE OF THE ROAST IS DETERMINED BY THE TEMPER OF THE OVEN)。
15
At the end of the bakery, the cake is taken out, a three-minute dry-out on another clean oil sheet, tearing out the bottom paper while it's hot, cutting off four sides and cutting into four equals。
16
Refrigerated loose ice skins are removed and placed in the middle of two pretense membranes, which grow into squares (in order to prevent adhesive, some decorated pastries are placed)。
17
Put the cake on。
18
Cream cream with sugar powder, ice-free water with hair, and a rag of fresh cream on the cake, with cranberry dry。
19
Another cake。
20
The ice sheet rolls up with a cake and cuts. And the next piece of cake, the ice sheet is enough to make two。
21
When done, it was wrapped in oil paper and placed in a freezer for more than two hours。