Cherry cream is crisp(ying hua nai you bao cui )

Cherry cream is crisp

Introduction:

"The first time I saw cherry cream crispy, I felt amazing. The dessert made of cherry blossoms is not only elegant and charming, but also accompanied by a touch of floral fragrance. I always feel that it tastes different. "

Production steps:

Step 1: all materials are weighed and prepared. The salted cherry blossoms were put in warm water earlier. (I made it one night earlier, so that the petals are more open.)

Step 2: melt the butter. While the butter melts, prepare other ingredients.

Step 3: sift the powdered sugar into the cream and stir well. My powdered sugar is a little lumpy, so I sifted it out. If it doesn't agglomerate, it's OK not to sieve.)

Step 4: pour the egg white into the batter three times and stir well. Protein doesn't need to be whipped.

Step 5: sift the low flour into the cream paste and stir well.

Step 6: pour the melted butter into the batter and stir well.

Step 7: let the cream stand for 30 minutes.

Step 8: spread oil paper on the baking tray and brush it with butter or olive oil.

Step 9: ordinary household spoon half a spoon of a cake, spread evenly with your fingers, can put down cherry blossom. (if there is a tile mold, it is more convenient.) Put cherry blossoms on each cake.

Step 10: preheat the oven 180 degrees, bake the middle and lower layers for about 7 minutes. The specific time depends on whether the edge of the cake is burnt and the degree of coloring. If you want an arc, roll it with a rolling pin when it's hot.

Step 11: cool the finished product. My mother likes soft ones. I take out some pancakes as soon as I bake them. My daughter likes to eat crunchy food. She keeps the other part in the oven for a little while. After baking, she stays in the oven all the time. She doesn't take it out until it's warm.

Materials required:

Low powder: 65g

Cream: 60g

Powdered sugar: 50g

Butter: 20g

Protein: 1

Salted cherry blossom: 20

Note: 1. If you want to taste crisp, spread each cake thinly; after baking, put it in the oven for a while, color evenly, and it will be more crisp after cooling. 2. Because the time is short, try not to walk away, so as not to burn. 3. In the original formula, the sugar powder is 75g, I think 50g is just suitable for my taste. According to personal preferences, appropriate increase or decrease. This cherry blossom cream is crisp, simple and delicious. It's a good home snack.

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: sweet

Chinese PinYin : Ying Hua Nai You Bao Cui