Both the body of the cake and the filling contain a pudding cake full of vanilla seeds. Because of the ultra-low amount of flour and the difference in baking method, the cake embryo is as delicate and fluffy as a cloud, and melts in the mouth. It has a different texture level from the unfilled castar pudding filling, first delicate, then smooth~
< h1 class="pgc-h-arrow-right" > ingredients</h1>
Vanilla pudding filling :
Milk 70g / 1/2 vanilla pod / egg yolk 15g /
Caster Sugar 10g / Low Gluten Flour 3g /
Cornstarch 3g / butter 4g / cream cheese 25g
Pudding cake body:
Light cream 7g / vegetable oil 7g / caster sugar 7g /
Low Gluten Flour 7g / Vanilla Pod 1/3 stick /
Egg Yolk 28g / Cornstarch 7g / Egg White 64g /
Caster sugar 15g / protein powder 1g (can be omitted)
< h1 class="pgc-h-arrow-right" > step</h1>
▲1: Make vanilla pudding filling first, add egg yolks, caster sugar, low gluten flour and corn starch in a bowl
▲2. Stir smoothly.
▲3: Pour milk into the milk pot, add vanilla seeds and vanilla pods, heat on low heat until slightly boiled.
▲4: Then pour into the egg yolks and stir while pouring
▲5: Pour the egg milk liquid back into the milk pot
▲6: Heat on low heat until the texture is thick and smooth
▲7: While hot, add butter and cream cheese
▲8: After smoothing, cover the veneer with plastic wrap and refrigerate for later
▲ 9, then come to make pudding cake body, this recipe is not much, if there are multiple oven partners at home, it is recommended to double the operation, pour light cream, vegetable oil and caster sugar into the basin
▲ 10, heat to about 60 degrees, when heating, the fire should not be too big, fine sugar is easy to burn, to heat while stirring
▲11: Add low gluten flour and vanilla seeds and stir to create such a texture
▲12: Then add egg yolks and cornstarch. The texture is not much different from the egg yolk paste we usually make
▲13: Then beat the egg whites, add caster sugar and egg white powder to the egg whites. The protein powder can be placed or not, but the tissue of the finished product will be more stable
▲ 14, sent to such an upright sharp corner, pay attention to the sugar content in the formula is not high, so it is easy to overdo it, be sure to pay attention to some
▲15, then mix the egg yolk paste and meringue, the batter is thick and thick
▲ 16, into the framed bag, with a round mouth to squeeze out about 5cm of cake embryos, squeezed about 1.5cm high from the baking pan, so that the extrusion has a thickness, the picture of such a baking pan at one time squeeze 8 pairs is actually completely no problem, the baking pan can be cushioned with a tarpaulin, baked better demoulding
▲ 17, put into the oven, on the fire 150, under the fire 200, put in the lowest layer, bake for about 15-16 minutes, here the time or temperature provides a reference, each oven is not the same, to the surface is not too colored, so that the taste will be like a cloud in the mouth that melts
▲ 18, this baking temperature will make the bottom of the cake heat more, forming a smooth surface like a muffin, the surface is low temperature and slow baking, very airy, the entrance is melted, the premise is that it must be baked
▲19, after the oven, as soon as possible with the help of the scraper to shovel the cake embryo down, otherwise the residual temperature of the baking pan will make the bottom crisp. It will be much more convenient to pad the tarpaulin, just take it off from the tarpaulin
▲20, let everyone see the difference between the bottom and the surface
▲21, the structure of the cut surface is also so delicate
▲22, refrigerated vanilla pudding filling re-stir smoothly, and then squeeze on a piece of cake embryo, and then cover another piece of cake embryo can be ~ ~ ~
▲23, eating at room temperature will be partial to the air feeling, and the taste will be more delicate after refrigeration
Cr. Man Jr. Mann