"The unknown little fruit snapped into the car window, and on one side was daylight and on the other side was fruity."
Today is summer, the heat is coming to all things, the sun is bright and open. After today, we will say goodbye to the spring day and embrace the sweat and heat.
"White porcelain plum soup in the middle of summer, crushed ice when the wall is heard." If there is any taste that can represent summer, then ome must belong to one of them. Qingmei has more than 7,000 years of historical origin in China, even dating back to the Xia Shang Zhou period. The Shang Shu Shu This means that at that time, plums had the same status as salt as a universal condiment.
Back to the present, natural high-quality organic acids such as citric acid, succinic acid, and succinic acid, which are rich in plum, have become a highlight of the current concept of "healthy life". Today in the summer, let's learn this [coffee plum cake] and enjoy the sweetness of summer.
This dessert is inspired by a specially brewed coffee, Green Plum Bamboo Horse. The rich and slightly bitter coffee taste of the cake with the slightly sour and sweet green plum cream is also quite matched, and the green plum jelly single eats refreshing and refreshing, but because there is no sugar seasoning, as a cake sandwich will be too sour and not too matched, you can not add.
Coffee plum cake
Prepare the ingredients
Coffee Cake Body:
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ingredient
Weight
protein
145-160g
Caster sugar
60g
yolk
75-80g
Milk
45g
Odorless oil
40g
Low gluten flour
65g
Instant black coffee powder
6g
hot water
10g
Plum cream:
Light cream
220g
16g
Plum sauce
Plum Jelly:
Gilliptin tablets
Omero
50g
Cool boiling water
250g
Production steps
Add the gelatin tablets to refrigerated boiled water (outside the formula), soak soft and then wring out the water, and melt them into a liquid in hot water.
After mixing the plum dew with cold boiling water, add gelatin solution and mix well, pour into the mold and freeze for about half an hour until it solidifies.
The ground coffee is melted in hot water.
After the milk and oil are stirred evenly emulsified, sifted into low-gluten flour and mixed evenly, then added egg yolks to mix well, and finally added coffee liquid to mix well.
Add the egg whites three times and beat the hook to a dry bend.
Spoon 1/3 of the meringue into the egg yolk paste, cut and mix well, mix the remaining meringue together and pour into the mold.
Preheat the oven at 165-170 ° C in advance, bake for about 18 minutes, remove and put it on the drying rack, put it on the cake pan until it is mildly warm and not hot, pour out the cake and let it cool completely.
Light cream is beaten with caster sugar until it is slightly three-dimensional for 8 minutes, and beaten with plum sauce until it is completely upright.
Cake slices (either positive or reverse rolls) are smeared with green plum cream, add the green plum jelly cut to the right size, roll up and refrigerate in the refrigerator for more than half an hour to slice and eat.