Light cream early cake
By VicentaLakin
Today's light cream early cakes, plain looks, each of them smells of cream, fresh and chubby, and when they open, they make the sound, and the fragrance of silky milk is so full of sweets。
Recipe Recommendations
- eggs of 4
- light cream 200 grams
- white granulated sugar 60 grams
- low-gluten flour 50 grams
- milk powder 20 grams
- lemon juice 5 grams
- sweetening
- baking
- several hours
- senior
Steps for Light cream early cake
1
Four eggs, egg purr and yolk。
2
Four yolks, 200 grams of light cream, 10 grams of white sugar, all mixed. Note: Combination is sufficient and should not be excessive intermingled in order to prevent light cream from condensing。
3
Scan low-banded flour 50 grams and milk powder 20 grams。
4
Smuggle evenly and smoothly。
5
Four eggs and five grams of lemonade. First, a big fish eye。
6
White sugar, 50 grams, in three additional periods of thick bubbles, bubbles, fine bubbles, in three states。
7
Send to raise the elastic big hook。
8
Take a third of the protein paste and add it to the yolk paste。
9
A third of the protein paste is added to the yolk paste, and the mix is even。
10
And then they all fall back into the protein paste。
11
Flip to even silk。
12
The moulds were pre-positioned with oil paper, and the paste fell from high。
13
Wipe the flat paste。
14
And then it hit twice and dropped the bubble。
15
Prepare a big grill, put the mold in, pour it into cold water。
16
The oven is preheated to 150°C, placed in a roast for 60-70 minutes, and the temperature is increased to 180°C in the last few minutes, so that the roasting surface is coloured。
17
Boiled to take out a couple of shocks and a little internal heat。
18
It's cool。
19
IT'S A LONG TIME AGO
20
Production is not complex, it looks simple, and it carries the intoxicated sweets。
21
It's gonna sound like silk. It's gonna be really healing。
22
The whole body is flexible and the air hole is even。
23
Each tastes like milk, fresh and rich。Light cream early cake Make Tips
1. The eggs are frozen for 10 minutes before they are released to ensure that they are more easily formed in volume when they are strewn. Light cream prevents excessive mixing, resulting in pasta becoming too hard。