How to make Sea salt cheese cap cake

In this hot weather, sweet cakes will get tired. Let's try the hottest sea salt cheesecap cake this summer. Unlike the ordinary flower cake, the surface is salty sea salt cheese sauce, which melts like ice cream, flows slowly and enters. Plus the apricot, it's like a fresh sea breeze that mixs the sun, and it doesn't get tired of eating more. Let's see how it works. The amount indicated can be used to produce a 6-inch chrysanthemum cake (student 6-inch yang chrysanthemum), i.e. a sea salt cheesecap cake. The formula is a streamlined version, more suitable for household production. Without sea salt, it can be replaced with salt from fried vegetables, which tastes a little less, but with little impact。

I'm gonna make a casserole cake, and I'm gonna have all the food. 2. Combination of milk and corn oil with eggs to plaster into white-haired milk. 3. Separation of omelet and yolk, mixing of yolk into the liquid of the previous step, and discharge of the omelet into a clean bowl, with a backup. 4. Sift a mixture of low-banded and corn starch in yolk, so that it is smoothed aside. Don't overwrite it, lest it get cramped. It's also a preheated oven, with 160 degrees and 10 minutes of fire。

Call it white sugar. The amount of sugar should be based on the formula and not vary at will. Because sugar can affect the flaccidness and colour of the cake embryo. I'm using double-carbon sugar in a glycerine garden, with fine particles, no blocks and no impurities. The lemonade is added to the egg purifier, which is distributed to the fish eye with an electric omelet, and a third of the white sugar is added, which continues. 7. To the point where the texture is clear, one third of the sugar is added and the steps above are repeated. 8. When an egg-beater is raised, the egg-cleaning will form a state of big bends, adding the remaining white sugar and continuing to pass out。

Until it's clear, delicately organized, lifts the head of the egg, forms a small and straight angle, with a slightly bent top state, in the middle of wet and dry bubbles, and the egg clears. It's important to have an egg-cleaning state, which affects the expansion of the cake embryo. If overstretching occurs, the face of the cake breaks, and if not enough is done, the roasting collapses. 10. One third of the distributed eggs are emptied into the yellow paste of step 4, with a softly smoothing. 11. The remaining eggs will be divided into two additional additions until they are woven into fine paste. Be careful not to overwrite, lest it melt. 12. The mixed cake fell into a 6-inch anode cake mold, with a slight concussion of bubbles。

Put the cake mold in the lower of the preheated oven and set the upper and lower fire to heat it up at 160 degrees for 35 to 40 minutes. The different ovens are adjusted to the actual temperature of the oven, as appropriate. 14. When it is baked, the molds are re-stuffed and hanged on the hanger. Rewinding can prevent the surface of Twisting. 15. The cake embryo was demouled with a demersal knife and placed in reserve. 16. Next, sea salt cheese caps are made。

Creaming of cream cheese (at 45-60 degrees) with sea salt and white sugar. Add a few unsipped light creams and then mix them and dry them. 18. Spread the remaining light cream to 60% (slow flow) and add the previous cream cheese to the freezer for a moment. 19. The six inches of twilight cakes are divided horizontally into two pieces, with a small amount of sea salt cheese sauce on them and another piece covered. 20. The remaining sea salt cheese sauce is poured on the face of the cake, with a small amount of almond chips and glucose-resistant powder。

Sea salt cheese cap cake

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