Olio's salty cream and egg cake
By VicentaLakin
This cake is a coincidence. There's something wrong with the material, the cake has less weight, and it's a thin piece of cake. It's too thin a cake. It's not high enough. And then suddenly I thought that I could make it like an egg baker, and that's how I made a olive cream fake egg baker。
Recipe Recommendations
- low-gluten flour 50g
- eggs of 3
- milk 40g
- vegetable oil 25g
- white granulated sugar 35g
- Oreo broken 40g
- light cream 200ml
- salt 1g
- sweetening
- roast
- an hour
- ordinary
Steps for Olio's salty cream and egg cake
1
Separate the protein from the yolk, and a bowl of clean eggs should be free of oil and water。
2
Protein is distributed at mid-speed with an electric omelet, and many large bubbles, such as graphics, appear。
3
add 10 g sugar and continue medium-speed to the emergence of tiny bubbles, as illustrated。
4
add 10 g sugar and continue medium-speed to delicate states, as illustrated。
5
add the remaining 10 g sugar and send it to the status shown in the figure。
6
160 degrees preheat oven. When flour, milk and oil are added to the yolk, the egg beater can be used without cleaning and directly to stir the yolk at a low speed, with only one or two laps, and the face is fine, as illustrated。
7
Take a third of the protein, add it to the paste, scratch it。
8
Put the paste in the rest of the protein with a razor and flip it evenly。
9
The mixed pasta presents a fine, bright and dense state, as illustrated。
10
On average, the pasta is divided into four moulds。
11
Put the mold in the middle of the oven, fire up and down, 150 degrees and 15 minutes. (My oven can only bake two plates at a time, and the remaining two can be put in the freezer to avoid the bubble. 15 minutes at a time, 30 minutes at a time)
12
The cake comes out of the oven and the buttons are cold。
13
cake's drying process, let's prepare the crumbs. add salt and 5 g sugar to the light cream and send it to a bouquet, as illustrated。
14
I bought an off-the-shelf Olio, but the particles were still large, so I smashed them with a stick。
15
Scrambling Olio into the red cream that's coming。
16
Prepare to combine the cake. I'm using this eight-tooth mouth。
17
Put the bouquet in the bouquet and put the cream in it。
18
The cake's half folded, and a piece of oil is wrapped, so it's easier to get it。
19
Squeeze the cream in the cake, then squeez the line on the top。