The recipe for butter milk cake, the recipe for cream cake

Ingredients: 2 eggs.

Caster sugar A (egg yolk) 15 grams.

Unsalted butter 20 grams.

Milk 45 ml.

Vanilla paste 1 2 tsp

40 grams of cake flour.

Caster sugar B (egg white) 40 grams.

Salt a pinch of salt.

Garnish chocolate 50g.

Nuts to taste.

Butter milk chiffon cake preparation.

Preheat the oven to 170 degrees, separate the yolks from the eggs, and refrigerate the egg whites for later use. To prepare the egg yolk and granulated sugar in a glass bowl with butter milk chiffon cake Step 1

Stir well with the egg whisk until the yolk turns light yellow in colorPreparation of butter milk chiffon cake Step 2

To prepare the milk, butter and vanilla paste butter milk chiffon cake in a milk pan Step 3

Heat the melted butter and mix well with the butter milk chiffon cake to prepare Step 4

Pour the melted butter liquid into the egg yolk bowl and stir well in the preparation of the butter milk chiffon cake Step 5

Sift in the cake flour and stir well, no technique to pay attention to the butter milk chiffon cake practice Step 6

Now whip the egg whites, the egg whites inside the 3 times sweetened butter milk chiffon cake preparation Step 7

To whip the butter milk chiffon cake to this state Step 8

Scoop a scoop of meringue into the egg yolk bowl and stir well to make the butter milk chiffon cake Step 9

Add the rest of the meringue and stir well with butter milk chiffon cake Step 10

To prepare the butter milk chiffon cake by pouring it into a 12cm cake tin Step 11

Use chopsticks to draw circles in the batter to remove air bubbles, knock twice, and bake in the oven at 170 degrees for 23 minutes Butter Milk Chiffon Cake Preparation Step 12

To make the upside-down butter milk chiffon cake step 13

Now make a chocolate sauce, chop the chocolate and microwave to melt the butter milk chiffon cake in preparation Step 14

To prepare the butter milk chiffon cake spread on the surface of the cake Step 15

Sprinkle with nuts and make the butter milk chiffon cake Step 16

Butter cakes must be lined with oiled paper, must be lined with oiled paper, remember to be oiled with oiled paper, preferably all around, just like baked in ancient times.

When it comes to cakes, you must have eaten them, there are many flavors of cakes, such as cream cake, fruit cake, tiramisu cake, etc., and the taste needs of different people have led to a variety of delicious cakes. But among the many cakes, the most classic is the cream cake, and the mellow flavor of the cream makes people love it. So, how exactly is a cream cake made?

Mawang Encyclopedia is here to teach you two ways to make cream cakes, so that you can make delicious cream cakes at home!

Food ingredients: cream cake, cream is a yellow or white fatty semi-solid food extracted from cow's and goat's milk.

Ingredients: 500 grams of eggs, 200 grams of fine powder, 100 grams of cream.

Excipients: 150 grams of sugar, a little flavor water.

Ingredients: 3 whole eggs, 150g of refined sugar, 120g of low-gluten flour, 15g of cream, 15cc of milk

Method 1

1. Knock the egg whites and yolks into two egg buckets. Add the sugar to the egg yolk, beat it in one direction with a cake brush until it thickens and floats, beat the egg whites in the same way, pour it into the egg yolk, and stir while pouring. Then sift the fine powder through a basket and add it to the egg batter and stir it slowly.

Add the boiling cream and flavor water to the cake batter and stir gently.

2. Take 30 cake molds (iron round molds or flower molds), smear oil or oil paper, and then pour the cake batter into the mold and steam it for about 5 minutes to cook.

Practice 2

1. Add the egg to the white sugar powder, mix it with a whisk to make it foamy, if the temperature of the egg is too cold, you can use warm water at 40 degrees C to heat, it is easier to make soft, elastic and delicious. Cake.

2. Add the sieved low-gluten powder to the material of 1 and mix well with a wooden ladle.

3. Pour the milk and cream dissolved in water into Ingredient 2 and stir quickly. If the stirring is not enough, the cake will be made with large bubbles and a rough taste, and when the stirring is excessive, the cake will harden and there will be no bubbles.

4. Pour 3 ingredients into the cake model for about 8 minutes, and bake in an oven at 180 degrees C for about 30 minutes.

Tips:If you want to make a sponge cake with a fluffy mouth, depending on how the cake is stirred and foamed, if it contains a lot of bubbles, it is necessary to make it quickly before the bubbles disappear, so mix the ingredients by cutting them. It is also important to clean the container or whisk, as the eggs will not be able to bubble if the utensils contain grease.

1.Eggs: Use an egg separator to separate the yolk from the egg white.

2.Put the egg whites into a large bowl of oil-free water, add white sugar in batches and beat until they are hard and foamy.

3.Add caster sugar to the egg yolk and beat gently with an egg whisk without whipping.

4.Add the corn oil to the egg yolks and stir well.

5.Add the milk and stir to combine.

6.Sift in the low powder and turn the plate evenly with a spatula.

7.Put 1 3 whipped egg whites into the egg yolk liquid and mix well with a spatula.

8.Pour the stirred mixture into the remaining egg whites and mix well.

9.Pour the mixed cake batter into the mold and bubble out.

10.Preheat the oven to 180 degrees and medium for about 35 minutes. Immediately after the oven, it is inverted and cooled and demolded.

11.If you do not decorate the flowers in time, it is recommended to wrap the chiffon cake in plastic wrap and avoid air drying.

12.Cut into three slices with a cake blade.

13.Place the almond slices in a frying pan and bake over low heat until lightly golden.

14.Blackcurrant soaked in brandy for about 10 minutes.

15.Add white sugar to the whipping cream and beat until it is piping.

16.Spread whipped cream on top of the cake base. Sandwich the whipping cream and spread well.

17.Blackcurrant blots off the excess with kitchen paper. moisture, yard in the interlayer.

18.Cover with a slice of cake and coat with whipped cream.

19.Then place the soaked blackcurrant in the middle of the layer and press into the whipping cream.

20.Top the last slice of cake and spread with whipped cream.

21.Roughly coat the top layer with whipped cream, then spread the same around the periphery.

22.Finally, use a spatula to decorate the surface to make the cake look more peugeot. After framing, paste almond slices around and decorate.