6-inch cream fruit cake (Qi Feng)(cun nai you shui guo dan gao qi feng )

6-inch cream fruit cake (Qi Feng)

Introduction:

"Birthday cake ~"

Production steps:

Step 1: separate the eggs into two oil-free, water-free, slightly deeper pots. Milk 40g, salad oil 40g, add 10g sugar to mix well, pour in low flour, mix up and down like stir fry, then add egg yolk liquid and sifted low flour 40g, mix well and refrigerate~

Step 2: beat egg white with a little white vinegar, salt and 10g white sugar until foaming, then add 15g white sugar until coarse foaming, and then add 15g white sugar until dry foaming ~ until the protein has a sharp inverted triangle and is not easy to deform~

Step 3: pour in one third of the protein solution and stir well~

Step 4: pour all the egg yolk liquid into the protein liquid, and cut and mix evenly~

Step 5: pour all the egg paste into the 6-inch live film, shake it gently to preheat the oven at 150 ° C

Step 6: Qifeng cake is not easy to bake, this method of low temperature and slow baking is very easy to master, although the time is longer, but it is easier to bake. Put it into the preheated 150 ° C oven, bake the lower layer for 10 minutes, adjust the temperature to 100 ° C and bake for 60 minutes. Adjust to 120 ° C and bake for 5 minutes.

Step 7: when it's ready, turn it back immediately, wait a few hours for the cake to cool thoroughly before demoulding. During this time, prepare fruit and cream. Beat 200ml light cream with 20g sugar until it's hard to mount flowers. Put it in the refrigerator for storage~

Step 8: dig out half round ~ yellow peach slices with spoon~

Step 9: cut some diced fruits. There are no other fruits this day. Strawberry and kiwi are also very suitable. The color is more beautiful~

Step 10: all take off the mold ~ I'm in a hurry to make the cake, so I didn't wait that long. If I have time, I'd better wait~

Step 11: cake in two~

Step 12: spread a thin layer of cream on the bottom layer, add diced fruit, then spread a thin layer of cream and cover with another layer of cake~

Step 13: cover the refrigerator~

Step 14: cut the picture~

Materials required:

Low powder: 50g

Egg: 3 (about 65g each)

Milk: 40g

Light cream: 200ml

Almond slice: moderate amount

Pitaya: one

Jam: right amount

Canned yellow peach: right amount

Sugar: 70g

Salad oil: 40g

White vinegar: right amount

Salt: right amount

Note: 1. The best choice of eggs is about 65g, or the egg liquid is not enough ~ the egg liquid is not enough, you can add some more ~ 2. It is best to use the low temperature slow baking method ~ otherwise the cake is easy to crack and deform ~ 3. When the cream is whipped, pay attention not to break off and separate ~ at this time, you can add some whipped cream to cut and mix~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cun Nai You Shui Guo Dan Gao Qi Feng