[vanilla cream in Cup] - the temptation of ice cream

[vanilla cream in Cup] - the temptation of ice cream

Introduction:

"There's a lot of butter in the refrigerator. I can't help but have a few chills in the hot weather tonight. Ha, it's an unexpected success. It can be called a perfect work. As a matter of fact, I'm a man who can't accomplish enough and can't defeat enough. Usually, they are successful in making some food out of expectation. But if my purpose is very strong, for example, I want to do something for someone, it will probably fail. Such a situation has been repeated. Either too nervous or unable to find the reason. I don't have a detailed record of every step of cake making tonight. I just took a few pictures of the main process. In fact, the practice is similar, mainly to the protein

Production steps:

Step 1: melt about 30g butter in water, pour in 150ml milk and stir until the oil and milk are mixed. Pour 5 egg yolks and stir well. Add sugar powder and vanilla powder. Next, sift in about 90 grams of low flour twice, and draw evenly with the manual beater

Step 2: 5 protein, add a few drops of white vinegar, add sugar powder in three times, beat the protein until hard foaming.

Step 3: first pour 1 / 3 of the protein cream into the egg yolk and milk paste, then cut and mix evenly.

Step 4: then pour the cake paste into the remaining protein cream, quickly cut and mix until it is fully uniform. Sprinkle with high-temperature chocolate beans and almond slices, and mix slightly.

Step 5: pour the cake paste into 9 paper cups, about 8-9 minutes full. Sprinkle some high-temperature chocolate beans and almond slices on the surface for decoration. Each cake shakes the cup to remove the bubbles.

Step 6: push the oven with 200 degree preheat, heat up and down the middle layer 180 degrees, bake for 20 minutes, the cake has been quietly rising above the cup height.

Step 7: push the oven with 200 degree preheat, heat 180 degree in the middle layer, bake for 20 minutes, the cake has been quietly rising above the cup height.

Step 8: then adjust the firepower to 160 ~ 170 degrees and continue to bake for 20 minutes. The cake is obviously higher. At this time, continue to lower the firepower, the cake will automatically fall back to the height of the cup after baking.

Step 9: if you are worried that the cake is not ripe, you can take a chopstick or bamboo stick to insert it. If there is no egg paste, it means it is ripe.

Step 10: after cooling, the cake will retract, almost the same as the height of the cup. Turn the cup upside down to get the cake out easily.

Materials required:

Low powder: 90g

Pure milk: 150g

Butter: 30g

Egg white: 5

Yolks: 5

Vanilla powder: 5g

Powdered sugar: 40g

Chocolate beans: moderate

Almond slice: moderate amount

White vinegar: a few drops

Note: the temperature of baking cake is for reference only, because my oven has been working for nearly three years, so the temperature is a little low. So every time you use it, you have to turn up the temperature a little bit.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet