Chinese Food
Poplars and nectar cake (6 inches)
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People who have eaten the Yangzhi nectar will probably fall in love with its taste. It's full of mango flavor. There's also q-playing sago. A bowl of tripe. Super satisfaction. I never thought it would be possible for Yangzhi nectar to combine with cake and burst pulp. Gently cut the cake. The cream sauce inside and the mango on the surface flow out like volcanic eruption. It's appetizing to watch. Take a sip with a spoon. The mouth is full of the sweet mango. There are soft sticky sago wrapped in the fragrant coconut milk. The taste is rich, sweet but not greasy. It's really super delicious.
Cooking ingredients
Cooking Steps
Step1:Cake procedure - mix milk, salad oil and some sugar. Mix well. Stir until sugar dissolves.
Step2:Add the yolk and stir until well combined.
Step3:Add sifted low gluten flour. Stir until smooth and free of particles.
Step4:Put the last part of the sugar in the egg white and refrigerate.
Step5:Beat the refrigerated egg white with an electric beater until it foams.
Step6:Take one third of the cream. Mix with the yolk paste. Mix well.
Step7:Pour the batter back into the protein cream. Mix and stir until there are no particles.
Step8:Even batter. Pour into the mold.
Step9:Preheat the oven in advance. Heat up and down 170 degrees. Bake for 35 minutes.
Step10:After being out of the furnace, turn it upside down and cool it for demoulding.
Step11:The center of Qifeng cake is hollowed out and the bottom is not broken.
Step12:Simmer for 10 minutes. Simmer for 10 minutes. Take it out and wash it with cold water.
Step13:Put in some mango.
Step14:Add the sago to the coconut milk and mix well. Then lay a layer of sago.
Step15:Whipped cream with powdered sugar to 6 parts. Flushable.
Step16:Add 80g mango puree and stir well.
Step17:Spread Mango Cream on the top of the cake.
Step18:Finally, decorate with mango and grapefruit.
Cooking tips:There are skills in making delicious dishes.
