Cream cake
By VicentaLakin
Today we're making an old cream cake, a soft cake, a sweet cream cake, a fresh, softer mouth, a better, softer mouth and a satisfaction。
Recipe Recommendations
- eggs of 6
- yogurt 100 grams
- vegetable oil 60 grams
- low-gluten flour 60 grams
- corn starch 10 grams
- lemon juice 6 grams
- fine sugar 70 grams
- light cream 150 grams
- white granulated sugar 15 grams
- sweetening
- baking
- several hours
- senior
Steps for Cream cake
1
We'll take six eggs, separate the omelet and yolk in advance, and keep the eggs cold。
2
Then we take low-banded flour 60 grams, corn starch 10 grams, and sift through the basin。
3
Prepare 60 grams of vegetable oil, heat it up to a rolling state of oil wire, about 70-80°C, pouring into flour。
4
The mix is even, silky and non-particle。
5
A hundred grams of yogurt (lastly thick yogurt), added in evenly mixed。
6
Six egg yolk. Add it and mix it evenly。
7
The mix is even, silky and non-particle。
8
Six cold eggs and six grams of lemonade。
9
Just send a big fish eyebrush to the foam。
10
A further 70 g of fine sugar is taken, which is added to the distribution in three stages, and in three states in the form of thick bubbles, bubbles and bubbles。
11
When you're talking about an egg-beater, you can have a small, flexible hook on the egg-beater。
12
Take a third of the protein paste with a razor, add it to the yolk paste and mix it evenly with a razor。
13
And then pour all the pasta back into the protein。
14
Keep shaving evenly。
15
The eight-inch square mould was prepared with oil paper, the paste fell from the top, and the mold was rocked and the face flatened。
16
and then the mold drops from 10 cm high, shakes the mold twice, and sets a few laps in the paste with chopsticks, so that the big bubble can be removed。
17
Prepare a large dish, put the cake mold in it and pour it into the oven half the cold water。
18
The oven 150°C is preheated 10 minutes in advance and made 70 minutes in advance (Note: after the surface is coloured, a tin sheet is covered and the surface is not too hot)。
19
After the oven is baked, the shock is two strokes, the internal heat of the cake is blown, and then the model cools。
20
It was followed by an incubation of cream, 150 grams of light cream and 15 grams of white sugar, which was put together to slide to six cents of silk, filled in a bouquet, and provided for cold storage。
21
The cake, in turn, poked nine holes in a flat chopstick and dug up the interior with chopsticks。
22
Squeeze into ready cream。
23
Cut the pieces and put the refrigerator in a cold one hour before eating better。
24
CREAM CAKE
25
Tastes fresh, creamy, cake soft。
26
Bite it on a soft cake, it's delicious, it's satisfyingCream cake Make Tips
1. There shall be no residual yolk or water in the egg-cleansing, otherwise it shall not be appropriate to pass out. It's better to freeze the fridge. 3 The final cut of the knife, and finally a hot water bubble, will smooth the face. 4. The living-bed molds are packed outside of the room with an extra layer of tin paper to prevent leaks during roasting。