Chinese Food
Cream tartar
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After eating this cake from a famous bakery, I want to try it. Except for the knife work. The taste is not lost at all. The cake is made of pressed cotton. It's softer than Qifeng.
Cooking ingredients
Cooking Steps
Step1:Heat the corn oil until it has lines and turn off the fire. Let it dry.
Step2:Sift in the low powder and stir evenly to form a smooth hot paste for use.
Step3:Protein yolk. Three yolks and one whole egg.
Step4:Stir well, then add milk and stir well.
Step5:Pour the hot batter into the yolk batter and stir evenly.
Step6:Add a few drops of lemon juice to the protein.
Step7:Sugar is added to the protein in 3 times to beat until it is wet foaming, that is to say, a big hook will appear. Do not overkill.
Step8:Take one third of the egg white cream and mix it evenly in the yolk paste. Do not circle it to prevent the egg white from defoaming.
Step9:Pour the mixed yolk paste into the remaining protein cream and continue to mix evenly.
Step10:Pour it into the mold and shake it gently for a few times. The bubble will pop out.
Step11:Preheat the oven. 130 ℃ for 45 minutes. Adopt water bath method. Put water in the bottom plate of the oven. Put the mould on the baking net.
Step12:Use the cream to 9 points when drying the cake. It can be mounted.
Step13:Come out of the oven and turn it upside down to cool.
Step14:Cut the cake into two pieces from the middle. It's best to have a cake divider. I cut unevenly.
Step15:Spread cream on the cake slices. Those who like to eat cream can spread more.
Step16:Cover it with another piece of cake. Divide it into nine pieces on average.
Step17:Decorate each piece with cream. My piece is a little less. Strawberries in two. Decorate with cream. Or a whole strawberry.
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:If you like cream, you can put more on it. I like the right one. The temperature and time of the oven depends on the temper of the oven. There are skills in making delicious dishes.
