Cream cake

Cream cake

Introduction:

"Make some lovely and delicious cream cakes for a child, won't he love you more?"

Production steps:

Step 1: weigh all materials

Step 2: separate the egg white and yolk

Step 3: add milk, 30g sugar and oil to egg yolk

Step 4: sift the low powder into the egg yolk and stir well

Step 5: add 60g sugar into egg white three times to make it wet and foamy

Step 6: add one third of the protein to the egg yolk paste, cut and mix well, pour it back into the protein and continue to cut and mix well

Step 7: pour into the cake mold, preheat 170 degrees in the oven and bake for about 20 minutes

Step 8: whisk the cream to the hard foam, put it into the flower mounting bag and refrigerate

Step 9: bake the cake, cool it on the net, squeeze the cream, surround it, and insert the card.

Materials required:

Low powder: 85g

Eggs: 5

Sugar: 60g + 30g

Oil: 40g

Milk: 40g

Note: 1. The eggs taken out of the refrigerator are easier to beat than the eggs at normal temperature; 2. When baking the cake, you can beat the cream and put it into the flower mounting bag to refrigerate, saving time; 3. When baking the cake, you should watch by the oven at the last time, insert the cake with a toothpick. If it is not stuck on the toothpick, it will be cooked; if it is not cooked and the surface is too burnt, you can cover it with tin foil (matte surface is attached to the food) ）

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet