Blanco-fruit cake
By VicentaLakin
The sweetness of the clot fruit is very different, and that sweetness has a rich sense of hierarchy that makes you feel like you're in a tropical orchard. It's yellow and purple, it's yellow, it's sweeter, it's yellow, it's sour, but the cake is fragrance, and you can't stop。
Recipe Recommendations
- low powder 70 grams
- pure milk 10 ml
- sugar 60 grams
- corn oil 50 ml
- eggs of 4
- lemon juice 3 to 4 drops
- Passion fruit jam 60 grams
Steps for Blanco-fruit cake
1
Separate yolk, protein。
2
Twenty grams of sugar go into the egg yolk basin, with eggs to flatten and melt。
3
IN TURN, 50 ML OF CORN OIL WAS ADDED TO INTEGRATE EGG FLUID WITH OIL。
4
Involved pure milk, fragrance jam, low powdered twice into the basin。
5
The mix is evenly laced with yolks。
6
The proteins were added to a few drops of lemon juice, with low-speed blows to the form of rough bubbles; 40 grams of fine sugar were added three times, with medium-speed strokes。
7
To dry bulge, about 9。
8
One third of the protein is cut evenly in the yolk paste。
9
And then back to the protein, add the berries to the quick and even cut。
10
Putting the face down into the mold, stunning the table a few times down, disbursing the bubble inside and levelling the surface。
11
The oven is pre-heated at 150 degrees to accommodate the oven, which is placed on the second floor of the countdown and baked for 60 minutes。
12
Get out of the oven and get rid of it。Blanco-fruit cake Make Tips
1. Do not stir in circles when mixing egg whites with the batter, otherwise the egg whites will easily deflate; fold gently from the bottom up. Since the batter is lighter than the egg whites, first mix a portion of the egg whites into the batter until uniform, then pour it back into the egg whites; this allows the batter to be mixed more evenly;
2. It is best to use odorless oil such as corn oil for making cakes. If peanut oil or olive oil is used, the baked cake will have a strong oily taste.
3. Wait until the cake is completely cool before removing it from the mold; use a small knife to run along the mold and then slowly remove the cake.