Cream filled ancient morning cake, soft cake, sweet cream filling, soft and fresh taste.
Details of ingredients
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
oneWe take 6 eggs, separate the egg white and yolk in advance, and refrigerate the egg white for standby.
twoThen take 60g of low gluten flour and 10g of corn starch, sift them and put them in a basin for standby.
threePrepare 60g vegetable oil, heat it to the state of rolling oil, about 70-80 ℃, and pour it into the flour.
fourEvenly stirred, smooth without granules.
five100g yogurt (thick yogurt is used at last), add it and stir it evenly.
sixAdd 6 yolks and stir well.
sevenEvenly stirred, smooth without granules.
eight6 refrigerated egg whites and 6 grams of lemon juice. First, whip them up a little.
nineStir until the foam is large enough to form fish eye bubbles.
tenThen take 70g of fine granulated sugar, add it in three times and stir it in coarse, medium and fine bubbles.
elevenSend until the egg beater is lifted, and the small elastic hook on the egg beater can be used.
twelveUse 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.
thirteenThen pour the batter back into the egg white batter.
fourteenContinue to stir evenly with scraper.
fifteenPrepare 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.
sixteenThen 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.
seventeenPrepare 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.
eighteenPreheat 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).
nineteenShake 2 times after baking, shake out the hot air inside the cake, and then demould to cool.
twentyNext, 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-oneIn turn, use chopsticks to evenly poke 9 holes in the cake, and use chopsticks to dig the inside out.
twenty-twoSqueeze in the prepared cream.
twenty-threeCut it into pieces. Refrigerate it for 1 hour before eating.
twenty-fourCream filled ancient breakfast cake, finished
twenty-fiveFresh taste, sweet cream, soft cake.
twenty-sixBite on the soft cake, the cream is delicious, and the taste is satisfying