Chinese Food
Self made 8 inch cream cake
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Cooking ingredients
Cooking Steps
Step1:Five eggs. Yolk and protein. Spray the egg white without water or oil. I wash them with warm water. Then dry the kitchen paper. Leave it empty for a while. Let the moisture come out completely.
Step2:I usually beat the egg yolk first and then the egg white. I think this can reduce the risk of protein defoaming because of the temperature. Especially in the north, the heating is too good in winter. Beat the egg whites evenly with the hand beater. Add the oil, milk and sugar. Then add the low powder. Mix them up and down with the scraper. Or mix them back and forth gently. In order not to make the low powder strong, never circle.
Step3:Add a few drops of vinegar to the egg white. Then use the electric eggbeater to beat it. Make sure it's dry and foamy. My feeling is that it's lumpy. It won't collapse even if it's scratched with a scraper. The first time I beat the protein into a white liquid and added sugar. Then I added it at will twice. If the protein is hard, I will add a little. Add sugar three times.
Step4:Add the beaten egg white into the yolk liquid three times. Use step 2 to mix the egg white and yolk evenly. Then fall down from the air several times. Shake off the big bubbles. Preheat the oven. My oven is the most economical Changdi. It's very cheap. The temperature is 155 degrees 30 minutes. Then 160165 degrees 30 minutes. Take it out and back off. Make sure to back off for at least half an hour. Then take it out. The cake won't cave in. I have also failed many times to sum up the experience. You can try.
Step5:Slice the cake when it's cool. I don't have a cake slicer at home. I use a Western-style knife. I can cut three pieces.
Step6:Cream with sugar. The amount of sugar depends on your taste. I always add sugar. Beat it for a while and taste it. If it's not enough, then beat it. Remember that the cream can't be beat. It's smooth. Cream water oil separation will not work. I didn't master the first time I used tower cream. It's a little too late.
Step7:Each Qifeng cake is filled with cream. Then it's mounted with flowers. It's a favorite fruit. I've added some pigment to my cream. To look better.
Step8:It's done. It's ready to eat. Tower cream is very delicious.
Cooking tips:1. The baking temperature of Qifeng cake is very important. I have tried many times. Too high a temperature will crack and make it difficult to slice. But if the cake is really cracked, it can also be used. You can't see it wrapped in cream. 2. I have tried Nestle cream and tower cream. Nestle cream is not as fresh as tower cream. I like to eat tower cream. But after being sent, Nestle cream is more than tower cream. That is to say, the amount is less. This time, it's added with ANGA cream. I'm going to try again. I kept the cream in the fridge. Take it out and beat it directly. It's easy to beat. 3. Qifeng cake for beauty, you can add food color or cocoa powder to the yolk liquid. There are skills in making delicious dishes.
