Materials: 3 eggs, 50g low powder, 30g milk, 30g corn oil, 50g sugar, 250g light cream, 30 sugar, 1 apple and 1 orange, and proper amount of fresh mint leaf.
The practice of orange apple cream cake
1. Separate yolk and protein into two different containers. Add milk, corn oil and low gluten flour to mix the yolk and prepare for standby.
2. The container of protein must be free of water and oil. Add a few drops of white vinegar, beat it to the coarse bubble and add sugar three times, and beat until the protein is dry foaming.
3. Put one third of the cream into the yolk paste and stir well, then pour it back into the cream and mix it in the above and down mixing way.
4. Pour into the baking mold, shake a few times, and shake out big bubbles.
5. Put it in the preheated oven for 160 degrees and bake for 25 minutes. Then change it to 14025 minutes. Then, fold it back after leaving the oven.
6. Wait until thoroughly cold, release the mold manually and then slice into three pieces.
7. Cream with 30 grams of sugar, spread on a cake, then cream, and then cover with a slice of cake, and frame the cake with cream.
8. Decorate with orange, apple and mint leaves.
1. Low gluten flour must be screened twice in advance, because the weather is humid in the south, the flour is easy to agglomerate, otherwise the cake will not be delicate enough.
2. Make egg yolk paste first. If you make egg yolk paste after using protein cream, the protein cream may defoaming in the middle of time.
3. The protein should be whipped immediately with sugar. It’s easy to whipped at once.
4. When cream is used, the sugar is usually 10:1, but I prefer to add a little sweeter.
5. Cake must wait for cool after mounting flowers, after done also to put in refrigerator refrigerated.
6. Different oven temperature, can master the fire.