Cream cake(nai you dan gao )

Cream cake

Introduction:

"My hollow mold is 6-inch 15cm. I searched a lot of recipes on the Internet, which are basically two eggs. The first time I did it, I baked a cake with cocoa flavor. You know, maybe the temperature is high or the cake powder is less. This time I adjusted the recipe, and the baked cake climbed very high. Next time I went to the recipe of Qifeng cake, it was a pity that someone was eager to demould it Make the baked cake ugly, but I'm not afraid. Anyway, making cream cake can make it beautiful in an instant. "

Production steps:

Step 1: prepare the required materials (before the photo, three eggs actually used)

Step 2: put 10 grams of sugar into the egg yolk and stir well

Step 3: add salad oil and stir well

Step 4: add milk and stir well

Step 5: brush with low powder and pour into the egg yolk

Step 6: separate the egg white from the yolk. Pour the egg white into a waterless egg beater. Beat the egg white until the fish's eyes are foamed. The first time you add sugar, beat it twice as large as the original one. The second time you add sugar, beat it until it has lines. The third time you add sugar, beat it until it is hard foamed (short straight small sharp corners)

Step 7: mix evenly with a rubber scraper to make the egg yolk batter. Add one third of the protein batter into the egg yolk batter and mix evenly up and down

Step 8: add the mixed cake paste to the remaining protein paste and stir well

Step 9: put the cake paste into the cake mold and shake it twice to produce big bubbles. Put in the middle and lower layer of the oven, 135 degrees, bake for about 35 minutes, try not to open the oven door halfway, take out the inverted buckle immediately after baking to prevent retraction. After cooling thoroughly, pour out the cake

Step 10: cake 2

Step 11: put sugar into the cream and beat the cream well

Step 12: take a slice of cake

Step 13: put on the cream and smooth it

Step 14: cover another piece of cake and continue to smooth

Step 15: the cake is completely smoothed. (it looks very unsmooth. Don't worry, I'll cover it up)

Step 16: take a small portion of cream and add a drop of pigment

Step 17: mix well

Step 18: the next step is to play freely

Materials required:

Six inch Qifeng cake: 1

Light cream: 340g

Soft sugar: 34g

Pink pigment: 1 drop

Note: the container of egg white is free of oil and water, otherwise the protein is difficult to be sent

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai You Dan Gao