Cream sandwich ancient cake, soft cake, sweet cream sandwich, soft and fresh taste.
Today, I made a cream sandwich ancient morning cake, soft cake, sweet cream sandwich, fresh and super soft in taste, better in taste after cold storage, soft and delicious, and satisfied in one bite.1. There should be no residual yolk and water in the egg white, otherwise it is not suitable to send.2. Egg white is best refrigerated, it will be easier to pass.3. Finally, soak the knife with hot water to make the cutting surface smooth.4. A layer of tin foil is wrapped on the outside of the movable bottom mold to prevent water from leaking in during baking.
Step 1 . We take 6 eggs, separate the egg white and yolk in advance, and refrigerate the egg white for standby.
Step 2 . Then take 60g of low gluten flour and 10g of corn starch and sift them in a basin for standby.
Step 3 . Prepare 60g of vegetable oil, heat it to a rolling state with oil filaments, about 70-80 ℃, and pour it into the flour.
Step 4 . Stir evenly, smooth and without granules.
Step 5 . 100g yoghurt (finally use thick yoghurt), add in and stir well.
Step 6 . Add 6 egg yolks and stir well.
Step 7 . Stir evenly, smooth and without granules.
Step 8 . Refrigerate 6 egg whites and 6 grams of lemon juice. Beat them a little first.
Step 9 . Whisk until the foam is large.
Step 10 . Take 70g of fine granulated sugar and add it in three times. Add it in the three states of coarse bubble, medium bubble and fine bubble.
Step 11 . Whisk until the egg beater is lifted, and the egg beater has a small elastic hook.
Step 12 . Use a scraper to take 1 / 3 of the egg white paste, add it to the egg yolk paste, and stir it evenly with a scraper.
Step 13 . Then pour all the batter back into the egg white paste.
Step 14 . Continue to stir evenly with a scraper.
Step 15 . Prepare the 8-inch square mold in advance, pad the oil paper, pour the batter from the high place, shake the mold, and make the batter smooth.
Step 16 . Then lift the mold from a height of 10cm, shake the mold twice, and then draw several circles in the batter with chopsticks to remove large bubbles.
Step 17 . Prepare a large baking tray, put the cake mold into the baking tray, pour half of the cold water into the oven.
Step 18 . Preheat the oven at 150 ℃ for 10 minutes in advance and bake for 70 minutes (Note: after the surface is colored, cover it with a piece of tin foil, and the surface will not be too burnt).
Step 19 . After baking, shake the cake for 2 times, shake out the hot air inside the cake, and then demould it to cool.
Step 20 . Then make the cream inside, add 150g of light cream and 15g of white sugar, mix them together until they are 6 minutes silky, put them into a flower mounting bag, and put them in cold storage.
Step 21 . In turn, use chopsticks to evenly punch 9 holes in the cake, and use chopsticks to dig the inside.
Step 22 . Squeeze in the prepared cream.
Step 23 . Cut into pieces and refrigerate for 1 hour. It will taste better.
Step 24 . Cream sandwich ancient morning cake, complete o (∩ _∩) o
Step 25 . The taste is fresh, the cream is sweet, and the cake is soft.
Step 26 . A soft cake with delicious cream and a satisfying bite
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