Cream cake is a sweet-flavored dessert made with egg cream. Cream cake is a kind of pastry product in which cream is coated on the surface of the cake, which highlights the rich milk flavor and the softness of the cake.
The production of cream cake requires the following materials: the main ingredients are 500 grams of eggs, 200 grams of low-gluten flour, and 100 grams of cream. The accessories are 150 grams of sugar, a little water of essence, and 150mm of milk.
First, add the eggs into powdered sugar, and beat them with a whisk until foamy. If the temperature of the eggs is too cold, you can warm them with warm water at 40°C. It is easier to make soft, elastic and delicious cakes. . Next, add the sifted low-gluten flour to ingredient 1, mix well with a wooden ladle. 3. Pour the melted milk and cream into Ingredient 2, and quickly stir to combine. If the stirring is not enough, the finished cake will have large bubbles and a rough taste. When the stirring is excessive, the cake will be hardened and there will be no bubbles. Fourth, pour Ingredient 3 into the cake mold about 80% full, bake in a 180°C oven for about 30 minutes.
In addition to cream cakes, everyone also likes chiffon cakes.
Chiffon cake is a dessert, which belongs to the type of sponge cake. The main raw materials are vegetable oil, eggs, sugar, flour, baking powder, etc. However, due to the lack of the rich aroma of butter cakes, chiffon cakes usually require rich juices, or toppings such as chocolate and fruit.
The chiffon cake is made as follows: First, take the eggs out of the refrigerator in advance, separate the egg whites and egg yolks, add cornstarch, baking powder, and salt to the low-gluten flour, mix well, and sieve for later use. Second, add 20 grams of white sugar to the egg yolk, stir evenly, then add salad oil and milk in 3-4 batches, and stir until the egg yolk liquid is uniform and thick, and there is no separation of oil and water. Third, gently add flour, quickly cut and mix evenly, the liquid should not appear flour particles. At this point preheat the oven to 180 degrees. Fourth, add lemon juice to the egg whites, use an egg beater to make large fish-eye-shaped bubbles, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar every 1-2 minutes, adding in two times until the egg whites are firm foam. Lift the whisk and the egg whites at the top stand up in a triangle shape without bending. Fifth, take out 1/3 of the egg white and mix with the previously mixed egg yolk, use a rubber spatula to cut and mix evenly, then pour the mixed batter into the egg white, cut and mix quickly, and finally, immediately pour it into the cake mold, Put it in the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out and turn it upside down immediately after it is baked, let it cool and then unmold. This way, the cake is done.
