Cream cake
Make some lovely and delicious cream cakes for the child. Won't he love you more?!1. The eggs from the refrigerator are easier to beat than those from normal temperature;2. When baking the cake, you can beat the cream and put it into the flower mounting bag to refrigerate in the refrigerator, saving time;3. The last time you bake a cake is by the oven. If you insert a toothpick into the cake, it will be cooked if it is not stuck to the toothpick; If it is not cooked and the surface is too scorched, it can be covered with tin foil (the matte surface is attached to the food)
Step 1 . Weigh all materials
Step 2 . Separate egg white and yolk
Step 3 . Add milk, 30g sugar and oil into egg yolk in turn, and mix well
Step 4 . Sift the low powder and add it to the egg yolk. Stir well
Step 5 . Add 60g sugar to egg white three times until it is wet and foamy
Step 6 . Add one-third of the beaten egg white to the egg yolk paste, cut and mix well, pour back into the egg white and continue to cut and mix well
Step 7 . Pour into the cake mold, preheat the oven at 170 ° C and bake for about 20 minutes
Step 8 . Whisk the cream until it is hard and foamed, put it into a flower mounting bag and refrigerate it in the refrigerator
Step 9 . After baking the cake, let it cool on the baking net, squeeze the cream, surround the edge, and insert the card.
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