Paper cup cream cake
Cream cake is my children's favorite. The weather is getting cooler and it is beginning to appear on the breakfast table~~~Please adjust the temperature according to the spleen of your oven; Each egg has a shell of about 58 grams; The tower is used for light cream, which is easy to kill. In this weather, I didn't sit in the container containing cream in ice water for 2 minutes to kill it; Wrapping the flower mounting bag with a towel soaked in ice water can effectively prevent the cream from melting; I am also a little white with zero foundation about mounting flowers. I just know a little about it because I have made more cream cakes.
Step 1 . Separate the protein and egg yolk, put them into oil-free and water-free containers respectively, drop a few drops of lemon juice or white vinegar into the protein, and add 40 grams of sugar.
Step 2 . Low speed until wet foaming.
Step 3 . Pure milk mixed with corn oil.
Step 4 . Pour the egg yolk into the mixture of milk and corn oil.
Step 5 . Sift in low gluten flour.
Step 6 . Stir with egg extract until there is no dry powder.
Step 7 . Take one third of the protein cream and put it into the egg yolk paste.
Step 8 . Then pour the mixed cake paste into the remaining protein cream and stir well.
Step 9 . Put the mixed cake paste into a flower mounting bag, and then sub load it into a paper cup. It can be full by 7 points.
Step 10 . Send it to the middle layer of the preheated oven and heat it up and down for 150 degrees for 40 minutes.
Step 11 . After cooling, you can decorate with cream.
Step 12 . First, pour the light cream into a larger container and add 15 grams of fine granulated sugar.
Step 13 . Use an electric egg beater to beat eggs at low speed until 7 minutes.
Step 14 . Put the whipped cream into the flower mounting bag.
Step 15 . Squeeze your favorite fancy, and then decorate it with colored sugar.
Step 16 . Finished product drawing.
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