Romantic Cherry Blossom(lang man ying hua ying hua jin tian juan )

Romantic Cherry Blossom

Introduction:

"April is a season of blooming flowers. It's a warm season. I like April, sunshine, spring flowers and everything about April. April, cherry blossom season, light pink petals fall with the wind, like countless elves flying in the air, like a dream. Cherry blossom is beautiful, beautiful simple and elegant, also beautiful short gorgeous, will let you always remember her although short but eternal brilliant! The saltiness of salted cherry blossoms enhances the sweetness of the ingredients. With its lovely color and clear salty taste, every taste seems to return to the pink and tender April full of trees. Cherry blossoms are fragrant and romantic

Production steps:

Step 1: light cream, white chocolate, boil over low heat, remove from heat.

Step 2: mix the chocolate cream with ice water until it is glossy, and move it to the refrigerator for more than 6 hours.

Step 3: rinse the salted cherry blossoms with clean water and drain.

Step 4: Boil the butter in water over low heat until melted. Set aside.

Step 5: separation of yolk and protein.

Step 6: add 30g soft sugar into the egg yolk and stir.

Step 7: 7. Beat until the egg is thick, goose yellow, slightly expanded and streaked.

Step 8: beat the protein at low speed until it is bubbly. Add 60 g soft sugar in three times.

Step 9: beat until wet foaming, about 7, as shown in the figure.

Step 10: pour the egg yolk paste into the protein and stir well.

Step 11: sift in the low powder and stir with a rubber scraper until there is no dry powder.

Step 12: pour the butter into the batter and stir quickly.

Step 13: pour the batter into the mold, shake it on the table for a few times to discharge the bubbles, and place the cherry blossoms on the surface of the cake batter.

Step 14: preheat the oven for 200 degrees, hold it on the grill, put it in the middle layer and bake for 12-15 minutes; when the cake is out of the oven, turn it upside down on the grill and tear off the oil paper.

Step 15: take out the chocolate cream and beat it to eight with electric beater.

Step 16: spread the cream evenly on the cake.

Step 17: roll up the cake, wrap it with plastic wrap, and refrigerate.

Step 18: take out the cut and enjoy.

Materials required:

Cake material: low gluten flour: 40g

Yolks: 5

Protein: 4

Salt free butter: 40g

Soft sugar: 90g

White chocolate cream: white chocolate: 60g

Cream: 180ml

Salted cherry: right amount

Note: 1, this cake is the use of high temperature, short time method to maintain its humidity, in baking time firmly can not open the oven door. 2. The protein can't be too dry, but can be sent to the wet foaming state. The protein is easy to crack if it is too dry. 3. The purpose of the pastry is to increase the moisture of the cake. 4. Soft, light and mellow taste are the characteristics of Tsuda cake roll.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lang Man Ying Hua Ying Hua Jin Tian Juan