Cream cake tower
When the cake meets the cream, the sweet and happy taste comes out. The plain cream cake tower, without too much decoration, is simple but does not lose its good taste.Some seasonal fruits can be decorated to make it look better.
Step 1 . Add 4 proteins into the egg beating basin, use the electric egg beater to beat coarse bubbles at low speed, and add 1/3 white granulated sugar,
Step 2 . When the foam is fine, add 1/3 white granulated sugar,
Step 3 . Beat until the protein is thick, add the last 1/3 white granulated sugar,
Step 4 . Add corn starch until the protein is crooked,
Step 5 . Beat until the protein shows an upright sharp corner,
Step 6 . You can insert it with a chopstick. If you can stand upright, the protein cream will be ready,
Step 7 . Take another dozen egg pots and add milk, corn oil, milk, fine granulated sugar and refined salt,
Step 8 . Stir evenly with an electric egg beater,
Step 9 . Sift in low gluten flour and Monascus powder,
Step 10 . Stir evenly. Don't worry about the gluten of flour. The faster the operation, the harder it will be,
Step 11 . Add 1/3 protein cream to the egg yolk paste,
Step 12 . Mix evenly with a scraper,
Step 13 . Then pour the egg yolk paste into the remaining protein cream,
Step 14 . Similarly, stir evenly, and the cake paste is ready,
Step 15 . Put the silicone pad into the square baking tray,
Step 16 . Pour in the cake paste and tap the bottom of the baking pan to shake out bubbles,
Step 17 . Put into the oven, middle layer, 160 degrees, heat up and down, and bake with hot air for 25 minutes,
Step 18 . The baked cake is demoulded after it cools thoroughly, and cut with a pattern mold from large to small,
Step 19 . Two sets can be made,
Step 20 . Add light cream to powdered sugar and beat,
Step 21 . Put cream in the middle of each layer of cake.
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