Tanabata festival must-have cake, share delicious salted cream almond cake, easy to learn to make.
Tanabata Festival is coming, online and offline let people feel a sweet and greasy taste, no matter what kind of gift you are preparing to send, but there is always a good meal. In my opinion, eat nothing less than a small cake, not only has a festive atmosphere, but many women can not resist such a sweet temptation. To be honest, I think the cake in the bakery is still quite expensive, and every time I buy it, it makes me a little bit of meat pain, so as long as I have time, I still like to make my own cake, which may be rough in shape, but the taste is really not bad, and it is definitely healthier without additives.
Today to share a simple salted cream cake, eat more sweet cream cake is not a little tired, today change the taste to eat salted cream cake, the taste is really good I did not expect, not greasy at all. And this cake operation is particularly simple, very suitable for novices to learn to do, no shape, just a simple rectangular block looks also a little advanced, at home to make very convenient, like. It is that even if the Tanabata Festival brings out a cake like this, it is not cheap at all, the taste is super good, and the light and salty cream is more refreshing and not greasy.
And this kind of cake made at home is more reassuring to eat, don't worry about what vegetable cream, food additives, etc., zero additives to eat more hygienic. The cake blank made of the square made of cake rolls will not be overturned, and novices can also make it with confidence. If you want to express your heart with your own hands during the festival, I recommend this salted cream almond cake, easy to make, delicious, and do not look good on the cake. The following will be the detailed formula and operation to share with you, I wish you a sweet Tanabata Festival.
【Salted cream almond cake】
Main ingredients:
Cake blank: 4 eggs, 60 grams of caster sugar, 60 grams of pure milk, 40 grams of corn oil, 65 grams of low gluten flour.
Salted cream: 65 g butter, 20 g caster sugar, 1.5 g salt, 200 g light cream.
Garnish: sliced almonds to taste.
Here's how:
1. Cake blank:
1, the pure milk and corn oil mixed, stir well, stir to the emulsified state, milk and oil completely fused.
2: Sift low gluten flour into milk corn oil, stir word by word, and stir until there is no dry flour.
3: Separate the yolk from the egg white, add the yolk into the low flour paste, and continue to stir into a delicate egg yolk paste.
4, beat the egg white, the white sugar into 3 times into the egg white, sent to wet foam, is to lift the egg beater, there is a small bend hook appears. (You can add a few drops of lemon juice or white vinegar to whip it up, add flavor to the fishiness, and speed up the whisking.) ）
5, take one-third of the albumin cream into the egg yolk paste, mix well, the method of mixing should pay attention, from the direction of 1 o'clock to the direction of 7 o'clock, the other hand slowly turn the basin.
6: Make an oven, 155 degrees, heat on and off for 10 minutes. Then pour the egg yolk paste into the meringo cream, mix well (do not stir in circles), the speed should not be too slow, to prevent defoaming.
7: Pour the batter into a baking dish with oily paper, then shake out the bubbles and send it to the reserved oven, 155 degrees, bake on high and low heat for 30 minutes to take out and cool. (The time and temperature can be adjusted according to the spleen of different ovens.) ）
2. Salted cream:
1, put the butter at room temperature to soften naturally, with your fingers can lightly press out of the pit.
2: Add caster sugar and salt to the butter and beat well with an egg beater.
3: Add the light cream to the butter in 5 times, each time to beat thoroughly, the whipped cream is very greasy. (Light cream should be added to room temperature so that there will be no water and oil separation.) ）
Third, assemble the cake:
1: Spread the slices of almonds flat on a baking sheet, put them in the oven, at 165 degrees, bake on high and low heat for 10 minutes, remove.
2: Put the cool cake upside down on another sheet of oil paper, tear off the oil paper at the bottom, and cut it from the middle with a knife to split it in two.
2: Place the salted cream in a framed bag, squeeze it on half of the cake blank, and finally smooth it with a knife.
3: Stack the other half of the cake on top of the laid cream, squeeze in a layer of salted cream, smooth and sprinkle with almond slices.
4, with a knife cut into the right size of the square, you can eat.
Sweet and delicate with a salty cream cake is ready, delicious will not be greasy, such a cake does not have to be shaped, it looks quite high-end. The day after tomorrow is the Tanabata Festival, you can prepare it, and you can do it yourself without additives, more fragrant, sweeter and healthier! Well, today's salted cream almond cake is shared here, I wish you all a happy Tanabata, happiness and sweetness!
Thank you for reading, I am a small chef, if you have a better opinion, please leave a comment in the comment area below, your comment is my motivation to move forward. Follow Chef Pak, share delicious and healthy food recipes with you every day, if you are interested, welcome to like, bookmark, retweet and share. The pictures and texts are all original, and it is strictly forbidden to carry and plagiarize!