[tomato recipe] double flavored finger cake sandwich cake - one cake, two sandwiches, three flavors-You Are Foodie

By Webster
58

[tomato recipe] double flavored finger cake sandwich cake - one cake, two sandwiches, three flavors

The first time I saw this dessert, I really liked it. The original cake made of finger cakes can have so many changes in shape and taste! Try it when you are free. The cake is so delicious that people are intoxicated. It's not just casual. You must try it!

matters needing attention:1. The method of beating protein and stirring batter in the recipe is similar to that of Qifeng cake2. The distance between each biscuit should not be too large.3. Peanut chips can also be replaced with other dried fruit chips.4. The melting point of chocolate is 60 ℃, so it must be heated and melted through water. If the temperature is too high, it is easy to sand. After the chocolate melts, pour it into the filling as soon as possible, and stir it evenly as soon as possible to avoid chocolate caking.

Step 1 . Bake the peanuts in the oven for 1 minute in advance, and then bake out the flavor

Step 2 . Beat the egg yolk with half of the fine granulated sugar until it is thick and white

Step 3 . Add fine granulated sugar into the protein for three times and beat until it foams dry

Step 4 . Mix egg yolk paste with a small amount of protein and mix well

Step 5 . Pour the cake batter back into the egg white, and continue to stir it evenly

Step 6 . Sift the low gluten flour once in advance, and then sift it into the cake batter three times to mix well

Step 7 . Put the mixed cake paste into a decorative bag with 1cm finger biscuit mouth, and extrude a strip vertically, each 5cm long

Step 8 . Sift sugar powder and sprinkle peanuts

Step 9 . Put the finger cake cake into the middle layer of the preheated 180 degree oven, heat it up and down, bake it for about 10 minutes, and the surface will show a beautiful baking color

Step 10 . Making stuffing: Beat egg yolk and fine granulated sugar until thick and white, sift in low powder and mix well

Step 11 . Boil the milk in the egg beater until it is warm. Then pour it into the yolk paste

Step 12 . After mixing, pour it back into the pot, heat it over medium heat, and keep stirring until the flowing paste leaves the fire

Step 13 . Soak the gelatin slices in cold water until soft, then add them to the still hot egg milk paste and stir until melted

Step 14 . Add the light cream into the egg milk paste in several times, stir well, and divide 1/3 of the filling in the previous step

Step 15 . Melt the chocolate in water, and then mix the two into a chocolate filling

Step 16 . The fillings are refrigerated for 1 hour respectively, and then put into a decorative bag

Step 17 . Cut the baked cake into 10cm cubes

Step 18 . Take one piece of cake and squeeze filling on it

Step 19 . Cover it with a slice of cake and squeeze the chocolate filling

Step 20 . Repeat and make a cake. One cake, two fillings, three flavors

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