Chinese Food
Cream cake
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It's better to consume light cream ~ super much light cream to make the cake milk full of fragrance and sweetness. Light cream is really a magic thing.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk of the egg white. Add a few drops of lemon juice to the egg white. Beat the egg white with sugar in several times until it can pull up a short sharp corner. A total of 40g sugar was added.
Step2:Whisk the yolk with the remaining sugar and all the whipped cream.
Step3:Sift in the low powder and mix well until there are no particles. Preheat the oven to 160 degrees. About 45 minutes. Bake in your own oven.
Step4:Take a third of the beaten egg white and mix it evenly in the yolk paste (not stir. Don't circle it. Stir it up and down like stir fry, so as not to make the egg white effervescent
Step5:Mix well and pour into the remaining egg white. Mix well.
Step6:Pour it into the hollow mold from a high place. Lift the mold with both hands. Press the chimney part with your thumb. Shake it hard for a few times. Shake out big bubbles. Send it to the middle and lower layers of the oven.
Step7:When it is out of the furnace, it will lift up and shake out the hot gas. Then it will be buckled on the wine bottle. It will be completely cooled and demoulded.
Step8:That milk smell is really mouth watering. Look at this delicate little body
Cooking tips:The bowl of egg white must be clean without water or oil. Don't mix too much yolk into the egg white, or it will be hard to get rid of. The mold is a 18cm hollow mold with 7 inches. It was wrongly written last time. Correct it. There are skills in making delicious dishes.
