The method of red date walnut cream cake is suitable for all ages, healthy and nutritious together to take down the red date walnut cream cake material preparation tips

#9月吃什么 #

<h1 class="pgc-h-arrow-right" > red date walnut cream cake</h1>

Hello helpers, I am The Helper Ah Tao!

"Eat three dates a day, it is not easy to grow old in a lifetime." Gradually entering the autumn and winter seasons, the hands and feet are easy to be cold. Red dates replenish blood and qi, walnuts strengthen the brain and grow memory, which is particularly good for the body.

Ah Tao made a lot of new flavor cakes, coffee flavor black tea flavor, parents are not rare, but this one they always praise. So every autumn and winter, I will do a few times to relieve their hunger

Sweet red date cake, crispy walnut kernels with silky cream, lips and teeth fragrant, endless aftertaste, unforgettable Oh ~ don't leave this square in the collection to accumulate ash, quickly move your hands!

< h1 class="pgc-h-arrow-right" > material</h1>

Serving Size: 3 pieces

Cake preform:

Milk 60g / Salad oil 55g / Low gluten flour 70g

Red date powder 8g / 4 eggs

Lemon juice 2~3 drops / caster sugar 50g

Cream filling:

Light cream 150g / caster sugar 15g

ornament:

Walnut meat to taste

< h1 class="pgc-h-arrow-right" > practice</h1>

▼ Step 1

First, let's make the cake embryos. Add 60 g of milk and 55 g of salad oil to a glass bowl and stir until emulsified, no oil foam is visible.

▼ Step 2

Sift in 70 g of low gluten flour and 8 g of red date flour. Sieving eliminates flour clumps, carries more air and makes the cake body lighter.

▼ Step 3

Stir in a Z-shaped shape with a manual whisk until there is no dry powder, and it doesn't matter if the batter looks a little rough at this point.

▼ Step 4

Add 4 egg yolks to the batter and continue to stir well with a manual whisk until the batter is delicate and smooth and shiny. Try not to stir in circles, otherwise the batter will easily grow tendons!

▼ Step 5

Refrigerate 4 proteins in the refrigerator for 10-15 minutes in advance and add 2 to 3 drops of lemon juice. Lemon juice can remove fishiness and turn the alkaline nature of the protein to a partial acidity, making the protein cream more stable, if not, it will be replaced by white vinegar.

▼ Step 6

Add 50g of caster sugar at one time, turn on the electric whisk to beat at high speed, in order to avoid excessive dispatch, before approaching the hard dispatch, turn the whisk to a low speed, and constantly check the status of the meringue.

▼ Step 7

Until the meringue can pull out the soft and elastic chicken tail. This state is neutral and suitable for making cake rolls. If it is a short and firm state, it is hard to send off, and it is easier to crack when making cake rolls, so don't overdo it.

▼ Step 8

Then, add 1/3 of the meringue to the egg yolk paste, and mix it slightly by cutting and mixing to make the meringue and egg yolk paste mix evenly.

▼ Step 9

Then pour the premixed cake paste back into the remaining 2/3 of the meringo and continue to mix well in a cut-and-mix method until the cake batter is smooth and shiny.

▼ Step 10

Pour the cake batter evenly into a 28*28cm square baking dish lined with tarpaulin, tilt it to the four corners to allow the cake batter to flow flat, and then shake the mold a few times to eliminate large bubbles.

▼ Step 11

Place in the preheated mid-layer of the oven and bake at 170 degrees Celsius for about 20 minutes. Since everyone's oven is different, the temperature time is for reference only, and it needs to be flexibly adjusted according to the temper of your oven.

▼ Step 12

After the cake is baked, it is upside down on the drying rack and uncovers the surrounding tarpaulin to dissipate heat. It should be noted that the baked cake embryos should not be placed in the baking tray, otherwise it is easy to stuff out water vapor.

▼ Step 13

While waiting for the cake to cool, let's whipp up the light cream. Add 150g of chilled light cream and 15g of caster sugar to the beaten egg bowl.

▼ Step 14

The electric whisk whisks at low speed and whisks the cream to 8 distributions, that is, the lines are clear, there is no fluidity, smooth and shiny.

▼ Step 15

At this point, the cake embryos are almost cool, so we divide the cake embryos into 4 equal parts, and apply a thin layer of light cream to each layer, stacking them together.

▼ Step 16

Cut off uneven edges.

▼ Step 17

Cut into 3 equal portions and pour the cake horizontally.

▼ Step 18

At this point, the cake is cut upwards, and the remaining light cream is packed into a 12-toothed mounting bag, which is crowded with small flowers on the surface of the cake.

▼ Step 19

Finish with walnut flesh and mint leaves for garnish.

▼ Finished product

The moist red date walnut cream cake is done!

<h1 class="pgc-h-arrow-right" > tips</h1>

1. What other flavors can I do?

You can exchange the same amount of red date powder for walnut powder, hazelnut powder, black sesame powder, matcha powder, cocoa powder, etc. to make cakes with different flavors. Different seasoning powders have different water absorption, and if the egg yolk paste is thick, you need to add some milk to adjust.

2. How to save the cake when it is not finished?

Seal the cake in a crisper box and refrigerate it within 2 days, otherwise it will affect the taste.