Chinese Food
Shuflei light cream cake
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In the early summer of 2014, when the self-study baking time was not long, there were not many appliances at home, some of which were necessary; would you like to make cheesecake, etc. without cream cheese? What about swelling? Let's change our thinking. Use condensed milk instead. Try to make shuflei light milk cake for the first time. Unexpectedly, it's successful. It's very light and smooth. It's easy to melt at the entrance~~~-
Cooking ingredients
Cooking Steps
Step1:The ingredients for making shuflei light cream cak
Step2:Butter, milk and 10 grams of sugar together. Dissolve in insulated water. Stir well
Step3:Take out after dissolving. Sift in low gluten flou
Step4:Put it back into the hot water basin. Quickly mix the flour with low gluten until it is free of particles and mushy
Step5:Take out and add one yolk, mix well. Add the second yolk. Mix wel
Step6:Add 15ml condensed milk at this time. Stir quickl
Step7:After the egg yolk lake is stirred evenly, leave the cover aside for us
Step8:Add a little salt and white vinegar to the protei
Step9:Add sugar in three times. Beat until wet foamin
Step10:Take 1 / 3 protein and mix it in the egg yolk Lak
Step11:Pour it back to the protein basin. Mix wel
Step12:Pour the mixed cake lake into the tin coated mold. Lift the mold. Drop it about 10cm away from the desktop for another 3-4 times. Shake out the extra bubbles
Step13:Put it on a pan filled with water. Put it into the lower layer of the preheated oven. Bake it at 180 degrees for 15 minutes. Turn it to 160 degrees for 25 minutes
Step14:Don't rush to take it out after baking. Keep it in the oven for about 40 minute
Step15:Take out the mold and cool it before demouldin
Cooking tips:1. The protein must be sent to the right place. 2. When mixing the cake paste, it must not be stirred. 3. The sugar should not be too much. Because condensed milk is also very sweet and delicious.
