A small square of ancient morning cream, a soft cake, with a long milk flavor, can satisfy you in one mouthful.
Today, make a simple cream recipe, sweet cream, and soft cake, which will melt in the mouth and have a long milk flavor. There is no gorgeous appearance, but it has soft taste and rich milk sweet taste, which makes people satisfied.1. There should be no residual yolk in the egg white, otherwise it should not be sent.2. It is better to freeze the egg white in the refrigerator for 10 minutes, which will be easier to beat and the egg white will be more stable.3. Finally, soak the knife in hot water, and the cut surface will be smooth.4. The baking time and temperature shall be adjusted according to your own oven temperament.5. You can also add matcha powder, cocoa powder, coffee powder, black tea powder, etc. to make a variety of taste cake rolls.
Step 1 . Seven eggs, separate the egg white and yolk for standby, and freeze the egg white for 10 minutes for standby. 2. Then put 90g of low gluten flour and 10g of corn starch together, sift them, and remove the big granules for standby. 3. Heat 60g of vegetable oil to the rolling state of the oil, the temperature is about 70 ℃, add it into the flour, and stir until it is smooth without particles.
Step 2 . Add 100g yogurt (preferably thick yogurt), and continue to stir evenly.
Step 3 . Add 7 yolks in 2 batches.
Step 4 . Stir until smooth without particles.
Step 5 . Take out 7 frozen egg whites, add 6 grams of lemon juice, and stir them up a little first to produce large fish eye blisters.
Step 6 . 70g of white granulated sugar is added in three times, and then mixed in coarse, medium and fine bubbles.
Step 7 . Send until the egg beater is lifted with a small elastic hook.
Step 8 . Take 1/3 of the egg white paste, add it to the egg yolk paste, and stir well.
Step 9 . Pour them all back into the egg white paste, and continue to stir evenly.
Step 10 . Use the method of cutting, mixing and turning for about 20 times to make the batter even.
Step 11 . The 8-inch square mold shall be padded with oil paper in advance, and the batter shall fall from the height. (Note: Wrap the outer layer of the loose bottom mold with a layer of tin foil to prevent water from leaking in when baking.)
Step 12 . Shake the mold to make the batter smooth and shake twice to remove the big bubbles. Then use chopsticks to draw several circles in the batter, so that large bubbles can be removed.
Step 13 . Then put the batter mold into a large baking tray, pour half of the cold water into it, and then put it into the oven.
Step 14 . Preheat the oven at 150 ℃ in advance and bake it for 70 minutes (Note: after the surface of the baked cake is colored, the surface of the tin foil will not be burnt).
Step 15 . Shake 2 times after baking, shake out the hot air inside the cake, and then demould to cool.
Step 16 . Take 200g of light cream and 20g of fine granulated sugar, beat them to a firm state, and put them into a decorative bag for refrigeration.
Step 17 . Cut the completely cooled cake into two slices from the middle.
Step 18 . There may be some hot air in the middle part, so it needs to be completely cooled.
Step 19 . Squeeze the whipped cream evenly.
Step 20 . Smooth the cream.
Step 21 . Fold another cake and smooth the cream on all sides.
Step 22 . Refrigerate for 1 hour to finalize the design. Take out the shaped cake and cut it into small pieces.
Step 23 . Ancient Cream Cubes, complete O (\\\\\\\\\\\\\\)
Step 24 . Sweet honey melts at the mouth and satisfies the taste.
Step 25 . Sweet cream, soft cake, long milk flavor.
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