This is the first time I have made cream cakes.
On my daughter's birthday, I made two cakes, one made of rice and the other made of cream. In fact, I don't have any knowledge at all when making butter, not even the minimum decoration nozzle or turntable. I was quite surprised and excited to make this effect. Hehe, a little proud...
Yellow peach cream cake
By AlBailey
Recipe Recommendations
- low-gluten flour 85g
- milk 40ml
- eggs of 5
- salad oil 40ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Yellow peach cream cake
1
Pour the egg white into a container and add 60g of white sugar in three times.
2
Beat until between wet foaming and hard foaming,(the egg white on the head of the egg beater forms a strong hook, and the egg white means that it is beaten), and place it in the refrigerator for later use.
3
Stir well the egg yolk, salad oil, milk, and 20g of white sugar, sieve in the flour, do not produce muscles when stirring, stir until the batter is bright and set aside.
4
Add the egg white paste to the egg white paste in 3 times, use a rubber knife to pick up the egg white liquid from the bottom and mix the egg white.
5
Use a rubber knife to cut and stir evenly until the meringue paste cannot be seen.
6
Then gently shake the mold on the table to create large bubbles in the egg batter, place it in the oven at 180 degrees for 45 minutes.
7
Bake out of the oven and cool thoroughly for later use.
8
Cut the cake in the middle.
9
Beat with vegetable fat and cream.
10
Spread the cream on the cake slices and sprinkle with the diced yellow peaches.
11
Cover with another piece of cake.
12
Spread the cake evenly with cream. Cut a small mouth with a crispy bag, place a cookie tip, fill with cream, squeeze the cream evenly onto the cake, empty out the middle of the cake, and put the diced yellow peach.
13
Put silver beads on the top of the cookie flowers and put a "Happy Birthday" sign. Is the effect good? Try it too!
14
It's delicious.Yellow peach cream cake Make Tips
Personal experience: I used soft white sugar before, but later I used Korean white sugar, and the effect was particularly good. The egg whites are ready in two or three minutes, but the soft sugar takes more than ten minutes. It is better to use Shangyu brand for vegetable butter.