Blueberry Fresh Milk Cake
Ingredients: milk,kumquat,eggs,sugar,low powder,corn oil
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Blueberry Fresh Milk Cake
1
Separate the egg white protein.
2
Beat the egg yolks, slowly add corn oil, and mix well while adding until it becomes a thick liquid.
3
Add milk and sifted flour.
4
Whisk evenly without particles and set aside.
5
Add a little salt to the egg white, a few drops of white vinegar, and add sugar three times, beating until hard and frothy.
6
Cut one-third of the egg white into the egg yolk paste and stir well by turning it up and down. Don't circle.
7
Pour the mixed egg batter back into the egg whites and stir well again.
8
Pour into a 9-inch cake mold. Shake hard to create large bubbles.
9
Preheat the oven at 160 degrees for 10 minutes, 150 degrees for 20 minutes, and 140 degrees for 5 minutes. Depending on the oven, my 9-inch mold is shorter.
10
Beat with light cream and sugar.
11
First apply a layer of blueberry sauce, then squeeze out the periphery with a decorative nozzle on the cake, decorate with silver beads in the middle, garnish with half-cut kumquat, and finally sprinkle with colored needle sugar.