[How to make cake cream]_How to make_How to make

[How to make cake cream]_How to make_How to make

Everyone knows that a large part of the deliciousness of the cake is supported by the cream. Therefore, the small amount of cream is the key to the deliciousness of the cake. Although the cream is the ingredients of the cake, it is not easy to make it.Making cakes is more complicated, because the instability of the cream causes a small problem in the production. Let’s take a look at how to make the cream for the cake.


Separate egg whites and egg yolks, and put them into oil-free and water-free basins respectively. Add a few drops of white vinegar and 30 grams of granulated sugar to the egg whites and start to beat into a thick foam at a low speed.When pulling out the curved sharp corners.


After the protein has been beaten, add 60 grams of caster sugar, 60 grams of corn oil, 60 grams of water, 2 grams of salt, and 3 drops of vanilla extract to the egg yolk bowl, and stir well with chopsticks.


After sieving 100 grams of low-gluten flour and 2 grams of baking powder twice, add in step 2 and gently mix with a rubber spatula to form an egg yolk paste.


Remove 1/3 of the protein and pour into the yolk paste.

Use a rubber spatula to gently mix evenly (using cutting or mixing from bottom to top); after mixing evenly, pour the egg yolk paste into the protein bowl and use the same method to mix evenly until the proteinMix well with egg yolk paste.


Pour the cake paste into the cake mold. Hold the cake mold gently and shake it a few times. Place the cake mold in the oven’s penultimate layer (middle and lower layer) and bake at 150 degrees for 50 minutes.


After the cake is baked, take out the cake mold and buckle it on the net rack, and then remove the mold after cooling.


After the cake is baked, start to cream.

About 200 grams of butter is poured into a small bowl, beat with a whisk until the butter is lifted to form a stable shape.


After the cream has been whipped, the scones are almost cooled and cut in half from the middle of the cake.


Gently touch a layer of cream, then put some fruits (prepared with fresh strawberries, maiden fruit, rock sugar and water for about half an hour in advance, cool in the refrigerator and freeze overnight after cooling).


Combine the two halves of the cake together, and then slowly touch a thin layer of cream from bottom to top. Finally, set a few flowers in the mouth of the cookie flower and add some fruit to decorate.