White chocolate cream cake
By VicentaLakin
The chocolate cream that is made of white chocolate with light cream is thicker and easier to form, whether it's a bouquet or a larvae. It's gold and yellow or brown cocoa cake, white chocolate hearts, visual layers and a lot of taste. This video describes the production of large-water twilight cakes, chocolate cream hairs, the process and small techniques of making a cream cake. Cocoa cakes must replace only 10 grams of cocoa flour with 10 grams of low-weather flour, prior mixing of cocoa flour with low-weather flour, followed by exactly the same steps。
Recipe Recommendations
- low-gluten flour 90 grams
- Eggs (with shell) 390 grams
- milk 80 grams
- sunflower oil 75 grams
- white granulated sugar 65 grams
- salt 1 gram
- white chocolate 80 grams
- light cream 80 grams
- sweetening
- baking
- several hours
- divine level
Steps for White chocolate cream cake
1
Prepare your food。
2
1 The yolk protein is separated and the protein basin should be free of oil and water and cannot be mixed into the yolk. Add 1 gram of salt to the protein and put it in the freezer. 275 g sunflower oil heats up to 90°C and falls into another eggbath, with temperatures falling to about 90°C. 3 Scan low-banded flour. 4 Hand-stamped to dry powder-free state. Because the flour is cooked, it's not spasming, it's not the method of mixing。
3
One pours milk into the paste and, for safety, leaves milk with approximately 10 grams of mobility. The mix used was even, at which point the face was thickened. The yolk can be added by measuring the bottom paste temperature below 50°C. The pasta and yolk are also evenly mixed by hand and, if the paste is too thick, the remaining milk is added. The final state of the 4 yolk paste is as shown。
4
Fire 170°C pre-heat oven before giving off protein. The protein was then released: one third of the sugar was added to the protein when the protein reached a fish eye condition. 2 Switch to high-speed pass-through, and one third sugar when the protein fluid presents a fine bubble. 3x high-speed strokes and a final one-third sugar when the protein drops out. The high-speed break continued until it stopped when it was felt that an egg was holding up, and manually broken the protein cream, which was then inserted vertically into the protein cream and then lifted, with the protein frost on the egg's head in a convulsive state。
5
Pumpers drive low, prepare bubbles for about a minute and check again for protein cream, with a small bend。
6
1 takes one third of the protein cream into the yolk paste and smokes the word “one” with two hands, which is roughly even with the yolk paste and the protein cream. Three-hand pumps crossed the bottom of the basin from 2 to 8. Four to the basin center at 8:00. At the same time, the other hand turns into an egg bowl. That's the trick。
7
ONE GOOD YELLOW PASTE POURS INTO THE PROTEIN CREAM BASIN. 2 SPILL EVENLY BY THE SIXTH STEP. CHANGED TO A SCRAPE TO FLATTEN, WITHOUT SEEING WHITE PROTEIN CREAM, THE CAKE IS FINISHED. 4 PLUGGED THE CAKE INTO A GRILL WITH TARPAULIN OR OILPAPER (MY GRILL 29*35CM) AND THEN EVENED THE CAKE WITH A RAZOR, THEN SCRAPED THE SURFACE WITH A SCRATCHBOARD。
8
The oven is placed in the middle of the oven, with an upper and lower fire of about 170°C for 30 minutes, on the surface of the surface of the oven, with a toothpick inserted into the cake body and then pulled out of the oven without a paste on the toothpick. The oven shakes the oven and takes out the cake with tarpaulin or paper。
9
The cake is covered with a piece of oil paper and a grill, and the tarpaulin and the grill are rolled。
10
Rip the flipping tarpaulin and cover it on the cake to prevent the drying and drying。
11
THE CHOCOLATE CREAM JACKET FOLLOWS: FIRST, WHITE CHOCOLATE IS PLACED IN A BOWL WITH LIGHT CREAM A, WARMED BY WATER, SO THAT THE CHOCOLATE MELTS AND MIXS EVENLY, COOLS AND FREEZES FOR MORE THAN FOUR HOURS. 2 LIGHT CREAM B ADDED 12 GRAMS OF WHITE SUGAR AND SENT TO A SMALL BEND. AN EGGHEAD, AN EGGBASKET AND A COLD CREAM FOR MORE THAN AN HOUR BEFORE THE RELEASE OF LIGHT CREAM WOULD MAKE IT EASIER TO PASS OUT. IF IT'S NESTLÉ, YOU NEED AN ICE BAG TO GET RID OF IT. THE FROZEN CHOCOLATE CREAM ALSO REACHED A SMALL BEND. A LOW-SPEED MIX OF CHOCOLATE CREAM AND LIGHT CREAM IS APPLIED。
12
The cake slices were cut in half, half covered with thick white chocolate cream and the other half covered with cream。
13
Pack up the cake and freeze it for over an hour。
14
It's split into eight small pieces equal in size, and be careful to wipe the knife and cut it again。
15
It's a piece of white-cake cake。White chocolate cream cake Make Tips
1. The cake slices are primarily roasted at low temperatures and slow temperatures, with temperature and time only for reference purposes, and are adjusted to their own ovens. 2. Chocolate cream must be refrigerated before it can be given out and can be poured into light cream together. 3. White chocolate is sweet and can increase or decrease the use of white chocolate by its own taste。