Chinese Food
Ganache cream cake (6 inches)
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Cake for my daughter's first birthday
Cooking ingredients
Cooking Steps
Step1:Beat 3 eggs. Separate the albumen yolks. Put them in two dry and clean containers of proper size. Beat the egg yolk and add in the sugar. Continue to stir until the sugar dissolves. Then add corn oil, milk and water. Stir well, but do not beat.
Step2:Sift low gluten flour into the mixture. Stir until the flour disappears and there are no particles
Step3:The protein in this state will not flow even if the basin is tilted. It is basically a solid state.
Step4:Pour the egg yolk paste into the egg cream and mix well. Do not stir. The technique is very important.
Step5:Pour the cake paste into the 6-inch open bottom cake mold. Bake at 170 ° C for 50 minutes. After baking, it is buckled in the air net and demoulded at room temperature.
Step6:Whipped cream with granulated sugar. Then plastering. My amateur level plastering technology is really not high. As long as it's about even, don't expose the inside of the cake.
Step7:Make chocolate ganache. Put the chocolate beans in a container and heat them up. When the chocolate beans are completely dissolved, pour in the cream and stir until smooth
Step8:Pour the prepared Ganache on the cream cake surface. Pour it around first to form the effect of dripping. Finally, spread it evenly. Add decorations as you like. be accomplished.
Step9:It's better to refrigerat
Cooking tips:1. The protein is easy to beat at normal temperature. You can add a few drops of lemon juice to increase the stability of the protein. 2. The animal cream is easy to beat at low temperature. You can put the stainless steel basin into the refrigerator for a period of time. Take it out and add the cream to beat it. 3. If the chocolate is too thin, you can refrigerate it. Otherwise, you can heat it up. You can master the skills of making delicious dishes flexibly.
