A cream cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- milk 40 grams
- sugar 40 grams
- light cream 42 grams
- low-gluten flour 45 grams
- salt 0.5 grams
- lemon juice 2 grams
- corn starch 10 grams
- butter appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for A cream cake
1
Three yolks。
2
Milk 40 grams, light cream 42 grams, sugar 10 grams, salt 0.5。
3
Heated to the edges with little bubbles (about 60 ~ 70 degrees)。
4
And when it's hot enough to fall into 45 grams of cheap powder。
5
Smash even。
6
Add two yolk (approximately 35 grams) and one gold egg (approximately 50 grams)。
7
Smash even。
8
It'll be nice to mix it into a softer smoother paste。
9
Three proteins are frozen in the fridge to 30 grams of ice cream and 10 grams of lemonade corn starch。
10
All the way to high speed, last minute low speed。
11
There's a strong down triangle for the protein。
12
It's just protein cream。
13
Take a third of the protein cream to the yolk paste。
14
Flip evenly。
15
And all of it in protein cream。
16
再次Flip evenly。
17
Perfect cake paste, delicate, mobile and glamorous。
18
A 20-centimeter high fell into a 6-inch wind mould。
19
Shake。
20
Blow out the bubble。
21
Squeeze the cross with butter。
22
Put it in a pre-heated oven, lower floor, 150 degrees, 45 minutes。
23
When the time is over, get out of there。
24
Quick, back button。
25
The bottom hangs cold and demersal。
26
Okay。
27
It's fine, it's soft。
28
Here's a finished map。
29
Here's a finished map。