Old cream cake
By VicentaLakin
Today we make a simple old cream cake, thick old cream, soft, thin cake, full of fragrance powder, a bite of milk, a mouth full of milk, a smell of small children, and it's very touching。
Recipe Recommendations
- eggs of 5
- yogurt 100 grams
- vegetable oil 50 grams
- low-gluten flour 50 grams
- corn starch 10 grams
- lemon juice 5 grams
- fine sugar 50 grams
- light cream 300 grams
- unsalted butter 80 grams
- powdered sugar 35 grams
- milk powder appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Old cream cake
1
Low-banded flour, 50 grams, corn starch, 10 grams, sift in the basin. Vegetable oil, 50 grams, heated up to a rolling state of oil wire, approximately 70-80°C, pours into flour and mixs in a flat form。
2
100 grams of yogurt (preferably thick yogurt), added to the mix。
3
Five yolk, evenly mixed with addition。
4
Slipped to a silky, non-particle form, with a spare。
5
Five cold eggs and five grams of lemon juice. Just give it a break。
6
50 g of fine sugar, in three stages, with a break, in three conditions, in the case of thick bubbles, bubbles and bubbles。
7
To lift an egg-beater, with a flexible little hook。
8
Take a third of the protein paste, add it to the yolk paste and mix it evenly。
9
And all of it back in the protein paste。
10
Flip evenly。
11
The molds are pre-positioned and the paste falls from the top。
12
Scratch the flat paste, shake the grill and remove the big bubble。
13
The oven 150°C is preheated and baked for 35 minutes (note: after the baked cake is coloured, a tin sheet of paper will not burn)。
14
It's 2 after the oven is baked and the internal heat of the cakes。
15
And then it gets cold。
16
Cool cake embryos, cut the four sides and cut the half。
17
Then we make old cream, 80 grams of softened salt-free butter and 35 grams of sugar powder。
18
Sends to faded color, big size。
19
The room temperature is 300 grams of light cream, with a small number of sub-terminations, bearing in mind that each break is even, then light cream is added and too much is easily separated。
20
Two thirds of the old cream bag is used to squeeze in the middle, and one third of the old cream is used to rub it on the surface and can be stored in a freezer。
21
Squeeze old cream evenly on a piece of cake。
22
Put the cream on the other piece of cake。
23
Cut the cake into a piece of the right amount。
24
Take a little cake, put cream on all fours, and fill it with powder。
25
OLD CREAM CAKE, FINISH O
26
It's thick, old cream, soft cake, and it's full of cream
27
It tastes like ice cream cake when it's frozen and it's perfect for summer。Old cream cake Make Tips
One, five eggs separate the omelet and the yolk in advance, and the omelet freezes. There should be no residual yolk and water in the egg purifier, otherwise it would be inappropriate to pass out. 2 Cut the cake knife, bubble it with hot water, and the face will be smoother. 3. Cream cream is removed three hours in advance, allowing it to cool back to room temperature, and cannot be frozen for use, which can lead to butter blocks。