Chinese Food
Fruit cream cake (eight inch super detailed Edition)
(90816 views)
The fifth anniversary of douguo. It's really something to celebrate. I have paid attention to the establishment time of douguo before. Douguo has been released by the media since 2009. I always thought that douguo was established at that time. I've known Dou Guo since April last year. I've had a year with Dou Guo. I've learned a lot and made many friends. I'm really happy. Thank you for the platform. On the fifth anniversary of douguo, how can we have less cake? I made two cakes for douguo. This is one of them. Fruit cream cake. I'm a 17 liter small oven. I never thought I could put down the 8-inch cake mold before. I've never made Qifeng. This is the first time from Qifeng cake blank to whipping cream to really making a birthday cake. I was very nervous before. I saw so many unsuccessful cases of Qifeng. I was very nervous. So I was very careful at every step. I was very serious. There will always be gains in giving. Happy 5th birthday to douguo. Hope bean fruit
Cooking ingredients
Cooking Steps
Step1:Weigh all raw materials. Choose a large egg. Weigh each egg above 65g (the egg is best refrigerated, so the protein stability is better
Step2:Separate the egg white and yolk (make sure there is no oil or water in the container containing the egg white. There should be no yolk in the egg white
Step3:Beat up the yolk. Add in the oil. Mix wel
Step4:Gradually add milk. Stir well. No oil particle
Step5:Sift in low flour and corn starch. Whisk in zigzag shape with egg beater until there is no flour. Leave to stan
Step6:Add vanilla essence and lemon juice to the protein.
Step7:Add sugar in three times (salt and sugar can be put together). Use the electric egg beater to break up the protein at medium speed. For the first time, add 1 / 3 sugar when the protein hits the fish eye blister. Add 1 / 3 sugar when the protein hits the fine blister. Middle speed beat until the protein is twice as large. Continue to add the remaining sugar (or one-time sugar can be added) and beat until the protein starts to ripple. The spike is drooping. Stop to see if the protein spike is long and does not stand in a big hook shape (this is called medium wet foaming. The protein has a ripple. But it is not very obvious. The feel is soft Glossy. 9 distribution). Continue to beat and stop. You can see that the protein spike is short and straight with small sharp corners (this is called hard foaming. The protein grain is very obvious. When you stir it, you feel your hands sink
Step8:Take one third of the protein and add it to the yolk paste. Mix it from 1:00 to 7:00. Don't circle it, or it will defoamer
Step9:Stir well and then add the rest of the protein. Stir well and then the oven begins to warm up. My oven is 120 degrees. Please adjust the temperature according to your own oven
Step10:Pour the batter into the mold. Shake it gently from top to bottom. Shake off the big bubbles in the batter
Step11:Oven bottom 120 ° C. 60 minutes (temperature time for reference only). About 15 minutes later, the cake begins to grow high. The cake will experience a process from growing high to falling back. Never open the oven during the process. Otherwise, Qifeng cake will shrink. Unless in the last 10 minutes. The cake is set. You can take a toothpick to see if the batter is well done. If the cake is taken out, you can still hear the rustle. It's proved that it's not baked yet. It will take a few minutes to bak
Step12:It's going to take a few more shakes from top to bottom
Step13:Buckle it on the net rack to cool it. Please wait for about 50 minute
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Cooking tips:1. The cream should be kept in cold storage. It's better to beat the cream with ice water under it. First, it's medium speed. When there are lines, change the speed to low speed. Never beat the cream. 2. The proportion of sugar and whipped cream added with whipped cream should be between 10% and 20%. 10% and 15% is suitable. 3. It's better to divide the cream of the cake into two steps. Eight distribution at a time, plastering, and then beating it till it's very hairmounted. I'm in a hurry for the first time. It's one step in place. The cream is a little rough. 4. Choose the fruit according to your own preference. It's better not to choose the one with too much water content or hard. The one that needs to spit out the kernel is not suitable for making delicious dishes in the cake.
