Avalanche cake

egg:3 sugar:50g milk:30g corn oil:30g low gluten powder:55g light cream:200g sugar powder:16g strawberry:moderate amount https://cp1.douguo.com/upload/caiku/8/e/3/yuan_8e391cf457a19b39257eee8870554463.jpg

Avalanche cake

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Avalanche cake is a small cream cake that does not need to be plastered and other difficult operations, but its beauty is comparable to that of decorative cake. The light and soft Qifeng cake embryo is matched with the fragrant strawberry cream filling heart. Cut it all at once. The cream filling heart flows slowly. It looks delicious. Actually, it's also delicious. The avalanche cake is divided into three parts. One is the cake embryo. Use the popular Qifeng cake embryo. The hollow mold can make it grow higher and more fluffy. Even the small white is not easy to fail. And there's no need to dig a hole (to avoid digging debris) )The second is strawberry cream filling. Just fill the hollow part of Qifeng directly. The third is surface decoration. First, pour cream on the noodles, then decorate some strawberries, mint and sugar powder.

Cooking Steps

  1. Step1:First, make a Qifeng cake; mix the yolk and 10g sugar. Pour in milk and vegetable oil. Sift in low gluten flour and mix. The yolk paste is finishe

  2. Step2:Whisk the egg white to the coarse foam. Add the remaining fine sugar in 3 times and whisk to the neutral foam. Finish the protein crea

  3. Step3:Add the egg white cream into the yolk paste twice and mix evenly. Qifeng paste is finishe

  4. Step4:Pour into the mold. Shake gently to remove bubbles. Preheat the oven to 170 degrees in advance. Bake in the middle layer for about 30 minutes. Bake well and cool for demoulding

  5. Step5:Whipped cream with sugar powder to 60%. It is a state of texture and fluidit

  6. Step6:Cut about 80g strawberry pulp. Mix 1 / 3 whipped cream and strawberry pulp evenl

  7. Step7:Fill the hollow part of Qifeng with strawberry cream fillin

  8. Step8:With the rest of the crea

  9. Step9:Decorate the surface with strawberries and min

  10. Step10:Sugar powder las

Cooking tips:1. Qifeng will shrink when it's cold. At this time, it's better to demould. When it's hot, it's better to take it off. It's better to take it off completely. It can also take off when it's hot. It's just to be careful to take off the residue. 2. Cream state adjustment - if the cream is too hard to beat, you can add a little undelivered cream to soften it. If it's too thin to hang, you can hit twice more. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Avalanche cake

Chinese food recipes

Avalanche cake recipes

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Reviews

  • 2024/8/16 20:41:51 Reply

    Avalanche cake, a little more sugar will taste better


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