Oven delicacies | Tokyo Vanilla Fresh Milk Pudding Cake, soft as a cloud!
Today Xiaoou wants to recommend one to everyone - Tokyo vanilla fresh milk pudding, whether it is the cake body or the filling is vanilla flavor, foodies who like vanilla flavor must get it! Because of the ultra-low amount of flour and the difference in baking methods, the cake embryo is as delicate and fluffy as a cloud, and melts in the mouth!
Required documents
Vanilla pudding filling
Milk 70 g
1/2 vanilla pod
Egg yolks 15 g
Caster sugar 10 g
Low gluten flour 3 g
Cornstarch 3 g
Butter 4 g
Cream cheese 25 g
Pudding cake body
Light cream 7 g
Vegetable oil 7 g
Caster sugar 7 g
Low gluten flour 7 g
1/3 vanilla pod
Egg yolks 28 g
Cornstarch 7 g
Egg whites 64 g
Caster sugar 15 g
Protein powder (can be omitted) 1 g
PS: Formula can make 8 pairs of pudding
Production process
1: Stir in a bowl of egg yolks, caster sugar, low gluten flour and cornstarch until smooth.
2: Pour in the milk from the milk pot, add vanilla seeds and vanilla pods, heat over low heat until slightly boiling; then pour into the egg yolks and stir while pouring.
3: Pour the custard liquid back into the milk pot and heat over low heat until the texture is thick and smooth.
4: While hot, add butter and cream cheese, stir smoothly and cover the veneer with plastic wrap and refrigerate for later.
1, pour light cream, vegetable oil and fine sugar into the basin, heat to about 60 degrees, heat when the fire is not too big, fine sugar is easy to burn, to heat while stirring.
2: Add flour and vanilla seeds and stir to form such a texture.
3: Add egg yolks and cornstarch. The texture is not much different from the egg yolk paste we usually make.
4: Whisk the egg whites, add caster sugar and egg whites. The protein powder can not be put, and the tissue of the finished product will be more stable. Send to the upright sharp corner shown in the picture on the right, pay attention to the sugar content in the formula is not high, do not pass!
5: Mix egg yolk paste and meringue, the batter is thick and thick.
6, turn into the framed bag, use the 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, similar to the picture of the baking pan at one time squeeze 8 pairs is actually no problem!
7, put into the oven, on the fire 150, under the fire 200, put in the lowest layer, baking 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 is appropriate, so that the taste will be like a cloud in the mouth to melt!
This baking temperature will heat the bottom of the cake more, forming a smooth surface like a muffin, and the surface is low temperature and slow baking, very airy, melting in the mouth, provided that it is baked!
8. After baking, as soon as possible with the help of a scraper to shovel the cake embryo down, otherwise the residual temperature of the baking pan will make the bottom crisp.
The organization of the sliced surface is also so delicate
9: Re-stir the refrigerated vanilla pudding filling smoothly, then squeeze on one piece of cake embryo and cover with another cake embryo.
Eating at room temperature will be partial to the air feeling, and the taste will be more delicate after refrigeration!
Recipe source: under the kitchen @ Man Xiao Man_, invasion and deletion