Chinese Food
6-inch fruit cake
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My girlfriend is back. Make her a little cake to celebrate. ≫ O & lt; May 7. My birthday. Made me a fruit cake. *^o^*
Cooking ingredients
Cooking Steps
Step1:Prepare the materials for use. First put 60 grams of milk, 20 grams of sugar and 50 grams of salad oil together and boil them in the milk pan. Stir while boiling. When foaming, open the pan, turn off the fire and cool it. Shake the milk pan in a circle and shake it for 100 times. Sift 60 grams of low powder into hot milk and stir it into batter. Then pour it into the yolk and stir it into yolk paste. After mixing, put it in the refrigerator for cold storage.
Step2:When you send the egg white, the egg basin must be clean and free of water and oil. 60 g of sugar is added to the protein in three times. 20 g of sugar is added when the fish's eyes are made for the first time. The remaining sugar is added in two times. When pulling up the eggbeater, the hook is wet foaming. When pulling out the straight point, it is dry foaming. When making Qifeng cake, it is dry foaming.
Step3:Egg white and yolk batter.
Step4:First take one third of the protein and put it into the yolk paste. Pay attention to mix the batter from the bottom to the top. Do not draw circles to prevent defoaming.
Step5:Mix well, then put the yolk paste into the remaining protein and mix well. Now you can preheat the oven. Bake for 50 minutes at 165 degrees. You can adjust the time according to your own oven. I bake for 30 minutes.
Step6:Because it's an 8-inch quantity. After the 6-inch mold is installed, another 6 paper cups are installed. After the mold is installed, shake it twice on the table. You can shake up the bubbles. Preheat the oven at 165 degrees for ten minutes. Put the cake in the oven.
Step7:My oven has been baked for 30 minutes. I'm not sure if it's cooked after discoloration. I can prick it with a toothpick. If the toothpick doesn't hang anything, it's baked. After getting out of the box, turn the mold back onto the rack to cool it. It can be demoulded without scalding. Make a circle around with the demoulding knife. Press the bottom cover to demould it. The bottom cover can be lightly sprinkled.
Step8:Successful demoulding.
Step9:Divide into three pieces. Cream can be applied. Fruit can be sandwiched. Add ten grams of sugar per hundred grams of whipped cream. You can adjust it if you like sweetness. Add a little rum and vanilla essence to taste better. It's ok if you don't add it.
Step10:Decorate the cake with fruit according to your own ideas. >o<
Step11:Finished products. Packing.
Step12:Finished product. Close up.
Step13:Finished product. Close up. Only a little bit of cream.
Step14:Hot face Qifeng cake is super soft and delicious. It's easy to eat and melt.
Step15:If you want to be a friend of different sizes, you can join u
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Cooking tips:The bowl must be free of water and oil. Pay attention to the method of mixing protein and batter. Turn it up from the bottom. Do not circle to avoid defoaming. This is the size of 8-inch cake. Because I'm afraid that the 6-inch cake proportion will not be adjusted well, I use this proportion. Light cream. Add 10 grams of sugar per 100 grams. Beat until lines are clear. That's OK. Don't overdo it. It's like tofu dregs. There are skills in making delicious dishes.
