Yellow peach cream cake(huang tao nai you dan gao )

Yellow peach cream cake

Introduction:

"It's the first time I've made cream cake. On my daughter's birthday, I made two cakes, one made of rice and one made of cream. In fact, I don't have any cream at all. I don't even have a flower mounting mouth or a turntable. I'm very surprised and excited to make this effect. Ha ha, I'm a little proud... "

Production steps:

Step 1: pour the protein into the container and add 60g sugar in three times.

Step 2: make it between wet foaming and hard foaming (the protein on the head of the egg beater forms a relatively strong hook, and the protein indicates that it has been made), and put it in the refrigerator for storage.

Step 3: mix the egg yolk, salad oil, milk and 20g sugar evenly. Sift in the flour. Do not stir until the batter is bright. Set aside.

Step 4: add the egg yolk paste into the egg yolk paste three times, and use a rubber knife to pick up the egg yolk liquid from the bottom to mix the protein.

Step 5: use rubber knife to cut and mix evenly until the protein paste is invisible.

Step 6: shake the mold gently on the table, shake out the big bubbles in the egg paste, put it in the oven, 180 degrees for 45 minutes.

Step 7: get out of the oven and cool through for standby.

Step 8: cut the cake in the middle.

Step 9: whipping with whipped cream.

Step 10: spread the cream on the cake and sprinkle with diced peaches.

Step 11: cover another piece of cake.

Step 12: cream the cake. Cut a small opening with the fresh-keeping bag, put on the cookie mouth, put on the cream, squeeze the cream evenly on the cake, empty out the middle of the cake, and put the yellow peach.

Step 13: put silver beads on the top of the cookie and insert the "Happy Birthday" card. If the effect is not bad, try it!

Step 14: it's delicious.

Materials required:

Low gluten flour: 85g

Milk: 40ml

Eggs: 5

Canned yellow peach: right amount

Vegetable cream: 200g

Salad oil: 40ml

Korean white granulated sugar: 80g

Note: personal experience: white sugar I used to use soft white sugar, later used Korean white granulated sugar, the effect is particularly good. Protein will be ready in two or three minutes. Soft sugar will take more than ten minutes. Vegetable cream is better with Shangyu brand.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Huang Tao Nai You Dan Gao