04/30/2020 | 新闻 | No Comments
[How to make salted cream box cake]_How to make_How to make
Salty cream box cake is a popular method of cake, which tastes good. It has a lot of ingredients. In addition to ordinary eggs and corn oil, you also need to prepare milk, whipped cream, and caster sugar.In the future, put it in the oven, heat up to about 15
0 degrees, and bake for about 20 minutes. In this way, the salty cream box cake is ready. Let’s find out how it works.
The practice of salty cream box cake Ingredients: 3 eggs, 40 grams of corn oil, 50 grams of low-gluten flour, 45 grams of milk, and 44 grams of sugarMo 40g 1.
First mix the corn oil and milk, then sieve the low powder into the basin, and evenly distribute it almost instantly!
It doesn’t matter if you can see the particles2.
Add 3 egg yolks and stir with egg.
It is best to draw a zigzag shape to stir 3.
After adding the eggs, the batter is very delicate, as shown in Figure 4.
After the batter is finished, we start sending egg whites, first pour all the granulated sugar into the egg white bowl at a time5.
Rotate and beat for one minute at low speed, and then continue to beat at medium speed. Beat 7 to distribute. In this way, lift the egg head, and the protein will appear hook-shaped on the egg head!
First take a portion of the protein and mix it with the batter. Be sure to use the mixing method. Do not draw circles. Circles will cause the entire cake to defoam.
You know that the cake is supported by these small fine bubbles.
(At this time, the oven is preheated 150 degrees) 7.
After mixing well, pour the cake paste into the remaining meringue bowl.
Continue to flip evenly!
Turn the batter into a fine, fluffy state9.
Pour the cake batter into the baking pan, scrape the cake batter around with a spatula, and then gently shake the baking pan on the surface of the table a few times to shake the surface and also shake out the large bubbles in the cake batter!
Bring it into the middle of the oven, bake at 150 ° C, and bake at 145 ° C for 22 minutes (for temperature rise reference, because the temperature difference of each oven is different) 11.
After taking out the baked cake, shake it twice on the table surface again, shake out the heat inside, and then buckle it on a cold net and let it cool.
Then we can whipped cream. Let’s pour whipped cream, salt, and granulated sugar into the bowl.
Remember not to add too much salt, just a little bit of it13.
First beat at low speed, then beat at medium speed, beat to eight, and the state points to 14.
Pour the biscuit foam into the cream and stir well. Do not draw circles!
Ready mixed state!
Put the cascading flower bag on a cup and put the salted cream in the cascading flower bag for use17.
Take a box you want to use, with the mouth of the box facing down, and print the cake embryos of the size you want on the cake pieces18.
Put a piece of cake embryo into the box 19.
Then squeeze the salted cream in the cake box 20.
Cover a layer of cake embryo 21.
Squeeze the cream balls 22 around the cake germs.
Then sprinkle the remaining biscuit foam in the blank space in the middle.
Put the prepared cake into the refrigerator and refrigerate for more than four hours.