Cheese cream cake(zhi shi nai you shuang dan gao )

Cheese cream cake

Introduction:

"When it comes to mounting cakes, people who have made them have a deep understanding that the heat resistance of animal cream is very poor. If you want to make cream cakes in summer, you must keep the indoor temperature below 25 degrees with the air conditioner on, wear gloves in your hands, and move quickly. From time to time, you have to put it in the refrigerator to refrigerate for a while. But if you use cream mounting is much better, mounting process cream can be reused, will not become rough can not be used. If it's soft, it can be refrigerated for a while. If it wins, it can be put in warm water to warm up. The hardness and softness can be controlled. Cream cream I still like cream cream with cheese. The sour taste of cheese just relieves the greasiness of butter, so cheese cream tastes sour, sweet and not greasy at all. It's very delicious. It's my first time to mount roses. I don't like how I handle them. It took me a lot of effort to make some roses look like a little bit. I hope the mounting experts can give me some valuable advice! "

Production steps:

Step 1: refrigerate the eggs, separate the yolk and white. They are respectively packed in containers without water and oil.

Step 2: first make egg yolk batter, pour salad oil and milk into the basin

Step 3: Add 20 grams of sugar and stir with a hand beater until it is completely dissolved.

Step 4: add one yolk at a time and beat well

Step 5: until all the eggs are added and beaten

Step 6: sift in the low gluten flour twice, stir in zigzag shape, mix well, and then sift in the flour for the second time.

Step 7: the batter is smooth and flowing. The egg yolk batter is made.

Step 8: start to beat the protein. First, drop a few drops of lemon juice into the protein.

Step 9: use the first gear (low speed) of the electric egg beater to stir and produce thick bubbles.

Step 10: protein with sugar 50 g, at this time add 1 / 3 of the fine sugar. Continue to beat and add the remaining sugar twice until 10 minutes.

Step 11: add 1 / 3 protein cream into the egg yolk batter, cut and mix with a rubber scraper, copy the bottom and turn it up evenly.

Step 12: pour the egg yolk batter back into the remaining protein cream

Step 13: continue mixing with a squeegee.

Step 14: pour the mixed cake paste into the cake mold, hold the cake mold with both hands, and gently drop it from top to bottom to shake off the big bubbles. Put the cake mold into the preheated oven, 160 degrees in the lower layer, bake for 50 minutes

Step 15: take out the turndown after baking

Step 16: cool before demoulding.

Step 17: divide the Qifeng cake into three pieces

Step 18: 400g light cream and 40g sugar

Step 19: ice water to hold

Step 20: take a piece and put it on the mounting table. Spread a layer of strawberry jam on it

Step 21: smooth the whole face with some cream

Step 22: put on the second piece of cake and spread strawberry jam

Step 23: smooth the whole face with some cream

Step 24: put the third piece of cake on the top and align it with the bottom two layers

Step 25: add the cream directly

Step 26: cover the whole cake with cream and smooth

Step 27: put the small chrysanthemum mouth into the flower mounting bag, and then put the remaining cream into the flower mounting bag to squeeze out the air, and squeeze the shell flowers along the upper and lower sides.

Step 28: make cheese cream: cut butter into small pieces to soften

Step 29: add sugar powder at one time

Step 30: beat until the color turns white

Step 31: add softened cream cheese

Step 32: continue to beat until even

Step 33: squeeze in a few drops of fresh lemon juice and beat the cream a few times.

Step 34: put the rose mouth into the flower mounting bag, and then put the beaten cheese cream into the flower mounting bag

Step 35: mount a few roses and place them in the center of the cake, then squeeze out the leaves with green cream

Step 36: the cake is finished. The roses I made are not beautiful, lifelike or exquisite! This is my first work. It's my first time to mount a rose. I don't know how to handle it. I don't listen to my command! It took several hours to make such a few.

Materials required:

Eggs: 6

Low gluten flour: 100g

Sugar: 70g

Salad oil: 65ml

Milk: 60g

Cream: 400g

Fine granulated sugar: 40g

Cheese: 140g

Animal butter: 100g

Powdered sugar: 30g

Homemade strawberry jam: right amount

Fresh lemon juice: a little

Note: xiaoyingzi heart language: 1, light cream at the beginning of the first dozen less than a little, and then manually beat the egg beater to the appropriate state. Don't beat the cream on the surface. It's a little softer. It's aging in the process of plastering. Once it's beaten, it's no good remedy. 2. When mounting flowers, wearing gloves has a certain effect on maintaining the stability of cream. 3. It's better to keep the stability of cream in an air-conditioned room in hot weather. 4. Don't use too much cream. If you can't use it all at once, it's better to use it as soon as possible.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhi Shi Nai You Shuang Dan Gao