Cream filled ancient morning cake, soft cake, sweet cream filling, soft and fresh taste.

Details of ingredients

Main materials
  • egg 6
  • Yogurt 100g
  • vegetable oil 60g
  • low-gluten flour 60g
  • corn starch 10 g
  • lemon juice 6 g
  • berry sugar 70g
  • unsalted butter 150g
accessories
  • White granulated sugar 15g
  • sweet taste flavor
  • baking workmanship
  • Hours time consuming
  • senior difficulty

Steps of making cream filled ancient breakfast cake

  • one
    We take 6 eggs, separate the egg white and yolk in advance, and refrigerate the egg white for standby.
  • two
    Then take 60g of low gluten flour and 10g of corn starch, sift them and put them in a basin for standby.
  • three
    Prepare 60g vegetable oil, heat it to the state of rolling oil, about 70-80 ℃, and pour it into the flour.
  • four
    Evenly stirred, smooth without granules.
  • five
    100g yogurt (thick yogurt is used at last), add it and stir it evenly.
  • six
    Add 6 yolks and stir well.
  • seven
    Evenly stirred, smooth without granules.
  • eight
    6 refrigerated egg whites and 6 grams of lemon juice. First, whip them up a little.
  • nine
    Stir until the foam is large enough to form fish eye bubbles.
  • ten
    Then take 70g of fine granulated sugar, add it in three times and stir it in coarse, medium and fine bubbles.
  • eleven
    Send until the egg beater is lifted, and the small elastic hook on the egg beater can be used.
  • twelve
    Use a scraper to take 1/3 of the egg white paste, add it to the egg yolk paste, and stir it evenly with a scraper.
  • thirteen
    Then pour the batter back into the egg white batter.
  • fourteen
    Continue to stir evenly with scraper.
  • fifteen
    Prepare the 8-inch square mold in advance and pad it with oil paper. Pour the batter from the height and shake the mold to make the batter smooth.
  • sixteen
    Then lift the mold from a height of 10cm, shake the mold twice, and then draw several circles in the batter with chopsticks to remove large bubbles.
  • seventeen
    Prepare a large baking pan, put the cake mold into it, pour half of the cold water into the baking pan, and then put it into the oven.
  • eighteen
    Preheat the oven at 150 ℃ for 10 minutes in advance and bake it for 70 minutes (Note: after the surface is colored, cover it with a piece of tin foil, the surface will not be too scorched).
  • nineteen
    Shake 2 times after baking, shake out the hot air inside the cake, and then demould to cool.
  • twenty
    Next, make the cream into the hollow, 150g light cream and 15g white granulated sugar. Put them together and beat them until they are 6 points smooth. Put them into a decorative bag and refrigerate them for standby.
  • twenty-one
    In turn, use chopsticks to evenly poke 9 holes in the cake, and use chopsticks to dig the inside out.
  • twenty-two
    Squeeze in the prepared cream.
  • twenty-three
    Cut it into pieces. Refrigerate it for 1 hour before eating.
  • twenty-four
    Cream filled ancient breakfast cake, finished
  • twenty-five
    Fresh taste, sweet cream, soft cake.
  • twenty-six
    Bite on the soft cake, the cream is delicious, and the taste is satisfying

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