Mini cream cake
By VicentaLakin
I love this little cake mold, and it's good for the baby, and it's finished in two or three, and kids like it。
Recipe Recommendations
- eggs of 3
- low-gluten flour 60 grams
- fine sugar 50 grams
- corn oil 30 grams
- milk 35 grams
- light cream 200 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Mini cream cake
1
Prepare material.
2
Corn oil, sugar, 10 grams and milk in the basin。
3
It's even with a manual omelet。
4
Scan low-banded flour。
5
Slice with silicone to equalize to no dry powder。
6
The yolk was added three times, and each was evenly mixed with the other。
7
This is the state of the yolk paste。
8
The protein is distributed in three points with the rest of the fine sugar。
9
It was sent to the egg-beater, and the protein cream was bending. The surface of the protein is glamorous and delicate。
10
Take a third of the protein cream and join the yolk paste。
11
Flip evenly。
12
Down into the protein basin。
13
再次Flip evenly。
14
In order to make it easier to squeeze into the mold, to pour it into the bag。
15
Squeeze into the 20-line mini-cake mold with a cup of paper, full of seven or eight。
16
It is baked in a preheated oven at a temperature of 120 degrees for the upper tube and 150 degrees for the lower tube for 25 minutes。
17
Take it out after the baking。
18
The light cream is added to the fine sugar to the texture。
19
Put it in a flower bag, squeeze it on the face of the cake, make it a map。
20
The finished chart。Mini cream cake Make Tips
1. The size of the recipe can be two plates, with eggs not so big as to be around 50 grams per egg. 2. When the first plate of cake is baked, the remaining cake is stored in the freezer room。