Hami melon cream cake(ha mi gua nai you dan gao )

Hami melon cream cake

Introduction:

"Basic Qifeng cake, Hami melon cream sandwich, only smeared with whipped cream outside, it's too plain, so come some Hami melon slices, so as to enrich the color. For people with pigment phobia, it's really a good choice to match with the natural color of fruit."

Production steps:

Step 1: prepare the materials for an 8-inch Chifeng cake, and make two 8-inch Chifeng cakes respectively. Actually, one and a half cakes are used. Because the oven is small, it needs to be made twice

Step 2: separate the protein and yolk, and put the protein into a basin without oil and water

Step 3: beat egg yolk, add sugar and beat until sugar dissolves

Step 4: add corn oil and stir well

Step 5: pour in the milk and mix well

Step 6: sift in the low gluten powder, stir evenly, no dry powder particles

Step 7: when the protein bubbles, put in one-third of sugar, then turn to high-speed hair, respectively in the fine foam, obvious lines, put in the second time, the third time sugar

Step 8: lift the egg beater, and the protein will be nearly straight and sharp. This is protein paste

Step 9: take one third of the protein paste into the egg yolk paste, stir well; at this time, start to preheat the oven, 140 degrees

Step 10: pour the mixed batter back into the protein batter basin, and continue to mix gently and quickly to form a smooth, delicate and glossy cake batter

Step 11: pour the cake paste into the 8-inch mold, shake a few times, shake out big bubbles

Step 12: put into the preheated oven, 140 degrees, middle layer, heat up and down, 60 minutes

Step 13: take out the oven, shake a few times, shake out the excess heat in the cake

Step 14: turn it upside down on the air rack, cool it thoroughly before demoulding

Step 15: make another cake, and two cakes are ready to cool. Take a look at the height and conceive

Step 16: appropriate amount of Hami melon, part of which is cut into small pieces for sandwich and the other part is cut into pieces for surface decoration

Step 17: cut the two cakes in half horizontally

Step 18: use the cream as you like. Don't beat it all at once. It's easy to melt. Before using, keep the cream in the refrigerator for at least 12 hours before using it

Step 19: beat the sandwich cream to 9

Step 20: a layer of cake, a layer of cream, a layer of Hami melon, a layer of cream, in this order to complete the first layer of cake

Step 21: complete the second layer in some order, and finally cover the top layer of the third layer

Step 22: after all the cake sandwiches and pastries are finished, redistribute the cream to 8. Take the small and medium-sized round flower mountings and put the cream into the bag

Step 23: decorate the surface according to your idea, put Hami melon slices on the top, and the cake is finished

Step 24: it's fresh and refreshing to eat or give away. Look, without any pigment added, you can also make a simple and elegant cream decorated cake.

Materials required:

Low gluten powder: 80g * 2

Egg yolk: 4 * 2

Egg yolk sugar: 20g * 2

Milk: 50g * 2

Corn oil: 50g * 2

Protein: 4 * 2

Protein sugar: 50g * 2

Lemon juice: a few drops

Cream: 800g

Cream sugar: 80g

Hami melon: moderate

Note: the cake in the recipe is made of an 8-inch Chifeng cake. Because it takes one and a half to make this big cake, two pieces are made, and the other half pieces can be processed separately

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ha Mi Gua Nai You Dan Gao