Charlotte
By VicentaLakin
Charlotte, a dessert dating back to the 17th century, was first invented by a British snack and named after Queen Charlotte. From the beginning, Charlotte fell with apples, and then in France, the famous chef Carlem began to use Charlotte to base himself on his new piece of geled egg paste, wrapped around finger-cooked desserts, the Charlotte cake we're still enjoying today。
Recipe Recommendations
- low powder 90 grams
- eggs of 3
- fine sugar 75 grams
- powdered sugar a little
- lemon juice 2 to 3 drops
- light cream 200 grams
- fresh fruit appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Charlotte
1
Separate yolk, protein。
2
Thirty grams of sugar and yogurt flatten with eggs and the sugar melts completely。
3
A few drops of lemon juice were added to the protein, which hit into a thick bubble。
4
In three minutes, 45 grams of fine sugar were added to the dry hair bubble, which was about 9 distributions. (Figures with a strong, sharp triangle shape)
5
One third of the protein is cut evenly in the yolk paste。
6
And then back to the proteins, quickly cut evenly。
7
Oversifted low powder is spread over the egg paste surface。
8
On the paste, it twitched softly to even。
9
The cake is put in a bag of flowers, which is then squeezed with a round mouth on a tarp-painted grill, with a clean belt, with light sugar powder and a little sugar powder and then again。
10
The oven is 200 degrees preheated, with mid-level baked for about 8-10 minutes, to colour on the surface; by the same method, the dish with a tarp is squeezed into a tortilla。
11
The cooled cake, which removes the bottom from the bottom unsophisticated, and the finished product is like a high-model。
12
The shea butter refrigerator is frozen for more than 12 hours, and is smoothed down into a water-free and oil-free container, adding 20 grams of sugar at a medium rate of 8 to 9 rounds。
13
Cracked twigs are cut to the right size and placed at the bottom of the circle; fingers and cookies are rounded and filled with cream and fruit。
14
So often to the face of the cake, it's decorated with a cutter, and it's enough to strip the cake with a ribbon。Charlotte Make Tips
Don't take too long between baking, otherwise the egg white will easily defoam.