Six-inch cream cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 45G
- eggs of 3
- Sugar (egg white) 30g
- Sugar (egg yolk) 10g
- salad oil 30g
- milk 30g
- light cream 200g
- white vinegar few drops
- red grapefruit 2 cloves
- edible blue pigment few drops
- edible powder pigments few drops
- Sugar (light cream) 2 tablespoons
- white chocolate 4 pieces
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Six-inch cream cake
1
Two clean pellets, eggs and yolk separated, and a few drops of white vinegar added to the pelt。
2
add 10 g white sugar to the yolk。
3
The egg-beater was slow, hit to bubble density, adding one third of the sugar to continue medium-speed。
4
A third of the sugar to high speed is added when the bubble is thick。
5
When the egg is beaten to a tattoo, a third of the remaining sugar is added to the rigid bubble。
6
Straight up the tip。
7
egg yolk and 10 g sugar entanglement。
8
Oil pours into yolk。
9
Smash。
10
牛奶倒入蛋黄中Smash。
11
Low powder in, shaving。
12
A third of the eggs drop into the ooze, cut。
13
Blend。
14
The mixed yolk paste falls back to the rest of the egg。
15
Down to six inches。
16
Fire 120 °C, fire 160 °C for 20 hours, to 150 °C for 20 minutes。
17
Rewind, cool off。
18
Take half of the light cream with a few drops of blue edible and a spoonful of sugar。
19
Cake cuts across the middle。
20
Put light cream on it and red grapefruit。
21
The other half is on。
22
Half with blue cream, half pink cream。
23
White chocolate is warmed up in a flower bag。
24
Squeeze it with chocolate and put a little bit of Laiyang on it。
25
The finished product。