Chinese Food
Fresh dried cream cake
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I always like the clear and light taste of cake. I don't like to put a lot of cream. I squeeze a little cream every time. I like fruit with it. I like it when I look at it. This time, dried pears were put in the cake paste. After the moistening of the cake paste, the soft and sweet pears brought surprises on the taste.
Cooking ingredients
Cooking Steps
Step1:Separate the albumen and yolk. Mix the yolk well. Add corn oil and milk in several times and mix well.
Step2:Sift in the flour with low gluten. Mix well with a scraper. Set aside.
Step3:Add 2 drops of vanilla extract to the protein.
Step4:Beat with a beater until it's delicate, add 40 grams of sugar. Beat until there's a grain, add 35 grams of sugar. Beat until it is dry foaming. Lift the beater. It has an upright sharp corner.
Step5:Take one third of the egg white and put it into the yolk paste. Mix well.
Step6:Pour the yolk paste into the remaining protein. Mix well. Break the pears into small pieces. Put in the cake paste. Mix well.
Step7:Pour the batter into the 8-inch round mold. Shake out the bubbles. Put them in the lower layer of the oven. Heat the upper and lower tubes for 150 ° 55 minutes.
Step8:When the time is up, take out the back button and cool it. Demould it.
Step9:Add 10 grams of white sugar to the cream and beat until there are obvious lines.
Step10:Cut the cake into pieces. Pack the cream in the flower mounting bag. Squeeze it onto the cake for decoration. Then put some dried blueberries.
Cooking tips:1. It's deodorizing to add vanilla essence to the protein. Without vanilla essence, you can add 2 drops of lemon juice or white vinegar. The mixture of yolk paste and albumen paste is turned up and down. Do not stir. It is easy to defoaming. The best choice for eggs is native eggs. The baked cake is very fragrant and the color is also very beautiful. There are skills in making delicious dishes.
