The cream cake is delicious, I'm worried that I won't be framed and I don't dare to do it, try this simple version of the buddy when they get together
By having a humidifier for small oranges
<h2>Royalties</h2>
1 6 inch chiffon cake
Light cream 200 g
Powdered sugar 8-12 g
A pinch of cocoa powder
<h2>Practice steps</h2>
1, today roasted two six-inch chiffon low flour: 90 grams + corn starch 10 grams Sugar: 70 + 10 grams Eggs: 5 (larger eggs) Milk: 50 grams Corn oil: 50 grams Oven: 150 degrees preheating
2, separate the egg white and egg yolk In the egg white, add 70 grams of granulated sugar in 3 times and beat to about 9 points
3: Egg yolk + 10 g sugar 50 g milk 50 g corn oil Beat well
4: Sift 3 times in advance of low flour + corn starch, pour in the beaten egg yolk liquid and mix well
5, the egg yolk must be mixed well, if there are particles with a spatula press the batter should be delicate
6: Add 1/3 of the egg white and mix well
7, then add all the protein according to the letter J, mix the batter evenly ~ ~~
8, the mixed batter into the mold into the preheated oven baking for about 40-45 minutes (baking time and temperature is not fixed to follow the temper of their own oven, such as my oven 140-150 baking basically not cracked 170 degrees baked must crack Low temperature baking and high temperature baking out of the aroma and taste slightly different)
9, baked cake must be upside down after cold release I am used to bake overnight in advance after refrigeration overnight to use the next day
10. Prepare a puffs-mounted flower mouth Mounting flower bag Pointed spatula
11. Whip the cream first I used 200 grams of cream today
12, the cream hit to 5-6-7 distribution can be 5 points is slightly flowing sense of 6 points you shake it also moves 7 points is stable a lot, almost will not move Different cream states can be poured into the cake as a sandwich 5 The cream distributed is poured in and cut is the flowing heart cake state I hit 7 distribution today
13, with a sharp spatula from the middle of the cake obliquely inserted into a circle (if there is no such spatula to find a spoon with a spoon handle can also be)
14, put the cream into the flower bag with a long flower mouth into the cake, but also squeeze a circle of cream use amount of about 100-120 grams can love to eat cream on the squeeze more
15, this is the state after the squeeze
16: Spread all the remaining cream on the cake
17. Scrape a circle with a spatula
18, the side can also be scraped a circle, you can also let the cream hang naturally, do not scrape, just feel free
19, a few minutes before and after is good is not super simple
20, finally prepare a sieve, pour in a little cocoa powder, sprinkle evenly on top of the cake to make a simple decoration (do not like to eat cocoa powder can also be decorated with fruit or biscuits)
21. Completed ✅
22, the prepared cake refrigeration preservation when you want to eat when you take out the cut pieces ~ ~ (summer can freeze the cake taste more praise)
23, afternoon tea to a simple and delicious cream cake bar ~
24, if you eat more flavor of cream cake can be seasoned when you beat the cream, such as adding matcha powder to make matcha flavor, adding vanilla pods to make vanilla flavor The final decoration can also be used without cocoa powder with matcha powder or soy milk powder... Wait, let's develop your own delicious taste!
<h2>Tips</h2>
Making cakes Egg whites are very important Protein should be steady, do not stir too much when mixing cake paste When baking cakes, you should know the actual temperature of your oven instead of looking at the button temperature Before beating cream, the beaten egg bowl must be refrigerated first The good cream cake is recommended to also be refrigerated or frozen for a while before eating
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