You think, this is almond balm? No, it is just an ice skin ~ yes, a few handfuls of glutinous rice flour can be made of civilian ingredients ice skin ~ hey hey, this period of walking one and brain hole, with family ingredients to make a version of the "civilian" advanced method sweet ~ let's take a look at how to do it ~ [go one said] 1, the finished product can be refrigerated and preserved. 2 The top ice skin should be pressed on the cover before eating, and the taste is the best.
By Walk One's Food Diary
<h2>Royalties</h2>
(Can be made square mold *1, size: 15cm *15cm*7cm) -------
【Chiffon Cake Embryo】 -------
4 eggs
Milk 40g
Corn oil 40g
Low powder 40g
Caster sugar 40g
【Rum syrup】 -------
Caster sugar 15g
50 g of water
Rum 10g
【Vanilla Diplomat's Milk Sauce】 -------
Milk - 150g
Egg yolks - 2 pcs
Caster sugar - 10 g
Corn starch - 12 g
Vanilla cream is thrown away
Light cream 300g
-------
Glutinous rice flour 38g
Cornstarch 12g
Milk 68g
Powdered sugar 15g
Butter (melted into liquid in advance) 13 g
Red velvet essence is thrown away
Cooked glutinous rice flour (stir-fry over low heat with raw glutinous rice flour until slightly yellowed) or powdered sugar - appropriate amount (anti-stick use)
<h2>Practice steps</h2>
1, Step 1: Make ice skin 1 fine sugar + liquid butter + milk, stir and mix well.
2, 2 Sift in glutinous rice flour + corn starch, stir until no particles;
3. Filter the screen to obtain a delicate slurry.
4, 3 water separating tamales. Cover the slurry with plastic wrap (to ensure that the high temperature is non-toxic level), steam the water on the pot after boiling, steam it with low heat for about 20 minutes (expand the amount of the formula to increase the heating time according to the situation). Tip: Determine if it is steamed: Insert a toothpick and remove the non-stick corn starch. 4 After steaming, take out and let it dry for a while (no hot hands), dip a toothpick in a throw of red velvet liquid onto the glutinous rice balls, wear gloves and knead the color well.
5, 5 plastic wrap wrapped, put in the refrigerator refrigerated for at least 4 hours (can be done the night before, the next day to use, save time ~).
6. At the end of refrigeration, take out, roll out the glutinous rice balls along the four corners (can be sprinkled with flour and anti-stick), and cut into a square of 15cm *15cm.
7, 7 I also use the dried fruit mesh that comes with the oven to print a beautiful pattern on it ~ what do you use ~
8, Step 2: Chiffon cake bottom I directly use a small four-roll recipe to make a baking pan cake split, the detailed steps can refer to the "Creative Cake Roll" issue. This issue will not be repeated ~ Cake paste poured on the baking pan, smoothed, put in the oven to bake (up and down, medium, 170 ° C -25min). After baking, take it out, tear off the oil paper, cover the top with a layer of baking oil paper (to prevent the surface from drying out), and let it cool. After cooling, cut the cake according to the size of the bottom of the mold, divide into 1 part square (15cm * 15cm) and 2 rectangular (15cm * 7.5cm) parts, and set aside.
9. Step 3: Make vanilla diplomat's milk sauce 1 egg yolk + caster sugar and stir until white.
10, 2 Sift in the cornstarch and mix well.
11, 3 Pour the milk into a thick bottom pot, + vanilla paste and heat until the surface bubbles.
12, 4 Slowly pour vanilla milk into the egg yolk paste and stir as you pour.
13, 5 Then pour all back into the thick bottom pot, heat over low heat, and stir while heating. Feel the resistance, continue to stir until smooth, immediately away from the pot. Successful custard should be smooth and sticky. After leaving the pan, continue to stir for 1 min, then cover with plastic wrap and refrigerate for 2 hours.
14, 6 The refrigerated mayfade is similar to the texture of jelly, and it is smoothed with an egg beater when used.
15、 (smooth look ~)
16, 7 light cream + castrant, beat to 7 dispense.
17, 8 Mix well with maytose and place in a framing bag for later.
18. Step 4: Pour all the ingredients in the rum syrup [Rum syrup] into the pot and bring to a boil over low heat.
19, Step 5: Combination 1 Put 2 rectangular cake slices into the bottom of the mold, brush with rum syrup, then squeeze a layer of vanilla diplomat's milk sauce, smooth, and place the strawberries (cut half strawberries on all sides, with the whole in the middle);
20. Fill the gap with milk sauce and smooth it out.
21, 2 Square cake slices are brushed with sugar water on both sides, put on top of the milk sauce;
22: Squeeze a thin layer of milk sauce, smooth it out, and freeze it in the refrigerator for 40 minutes.
23, 3 After the finalization, use a hot towel (or hair dryer) to enthalp the surrounding area of the mold can be easily released.
24, 4 Cover the top with red velvet ice skin, a civilian version of the high-level method of sweetening is ready to do ~ ~ ~ ~
25, in fact, this can only be regarded as a high-fang version of the "French strawberry cake", authentic top decoration needs to be made with almond paste, but this is not a common ingredient in the family, so go to the brain hole, with the ice skin of the snow lady before the high fang version, the finished product is not authentic, the innovation process is endless fun is the most important Ah ~ I hope you also see happy, have fun ~
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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