Clouds of love recipe-Chinese Food-best chinese food recipes-cooking food

Clouds of love

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The bean noodles of kowtow ponies. Don't study your ponies with the door closed. Look at the Internet. There's a floating cloud roll . It's uploaded on the Internet as soon as possible. It has a momentum sweeping across the baking industry in China. How can you, who are leading the trend, fall behind this time? Learn quickly. A few days ago, I saw our bean flour saying that the baked cake would crack once rolled. This floating cloud roll. No matter how you roll it, it won't crack. It's light and cloud like. It's delicious to burst. Bite it in your mouth. It's like bubbles bursting gently between your lips and teeth. It's so cool. Understand why it's called floating cloud roll. Take a bite in your mouth. All the magic horses are floating clouds. -

Cooking ingredients

Cooking Steps

Step1:Beat 5 yolks with 30g suga

Step2:Heat the milk and cream to 50 or 60 degrees. Pour into the egg yolk. Stir the yolk quickly.

Step3:Sift in low flour. Stir well until no flour particles are left.

Step4:Steam with water in the pan, and stir quickly without stopping.

Step5:Steam to the obvious thick state. The resistance is strong when the egg is stirred. There are obvious traces after scratching. Immediately move to a cold water basin and stir while lowering the temperature.

Step6:Beat the egg white with sugar until it foams dry. There is a small hook when lifting the egg head.

Step7:Pour one third of the egg yolk mixture into the batter. Stir well.

Step8:Then pour the egg yolk paste back into the albumen barrel. Stir evenly with the method of cutting and mixing.

Step9:Pour the mixed cake paste into the baking tray with oil paper. Put it into the oven for 160 degrees. Bake for 3040 minutes.

Step10:Bake until the surface is golden. Pat it with your hands to be firm. Take out the cake from the baking tray after baking. Cover the surface with a piece of oil paper and cool naturally.

Step11:When it's cold to the hand temperature, turn the cake over gently. Tear off the oiled paper at the bottom. Be careful during the whole process, because the cake is very soft and fragile. (I'm particularly proud that the bottom of the cake is so flat after tearing off the oilpaper. It's perfect.

Step12:Cream and sugar. Spread evenly on the cake. Leave about one centimeter at the end.

Step13:Use the oil paper below to help roll up the cake. I lined another gauze to circle the cake. Then I wrapped the cake tightly in gauze and refrigerated it for more than half an hour.

Step14:It's said on the Internet that cold storage can be taken out overnight. It's as light as a cloud. The entrance is instant. My daughter and I have no patience to wait for a night. After half an hour of cold storage, they take it out and eat it. It's really delicious.