Recipe: Light cream, I want to consume you! - Light cream hurricane cake

Home Cooking Recipe: Light cream, I want to consume you! - Light cream hurricane cake

Notes:

I have written a whipped cream cake before, which is a good way to consume whipping cream! In order to pursue the taste of cheesecake, the recipe used a lot of whipping cream and less low-powder. This time, I changed the recipe, reduced the whipping cream, and increased the amount of low-powder. It became a light cream hurricane cake! Opened the 18cm hollow mold of Sanneng House, five eggs 9.5cm, can climb?

Ingredients:

Steps:

  1. Home Cooking Recipe: The egg yolk and protein are separated, respectively, in an oil-free container.

    The egg yolk and protein are separated, respectively, in an oil-free container.

  2. Home Cooking Recipe: Mix the egg yolk with whipped cream and sugar until the sugar dissolves and the egg yolk turns white.

    Mix the egg yolk with whipped cream and sugar until the sugar dissolves and the egg yolk turns white.

  3. Home Cooking Recipe: Sift in low powder and mix well.

    Sift in low powder and mix well.

  4. Home Cooking Recipe: Add the sugar to the egg three times and hit the egg to see the elastic small hook.

    Add the sugar to the egg three times and hit the egg to see the elastic small hook.

  5. Home Cooking Recipe: Mix the egg whites with the egg yolk paste in two or three times.

    Mix the egg whites with the egg yolk paste in two or three times.

  6. Home Cooking Recipe: Preheat the oven to 175 degrees, pour the cake paste into the mold and place it on the bottom layer, 165 degrees, 35-40 minutes. I used the oven for 35 minutes. When you see the cake swell to the highest and split, it shows a burnt yellow color, and then you can take it out when you have a little retraction.

    Preheat the oven to 175 degrees, pour the cake paste into the mold and place it on the bottom layer, 165 degrees, 35-40 minutes. I used the oven for 35 minutes. When you see the cake swell to the highest and split, it shows a burnt yellow color, and then you can take it out when you have a little retraction.

  7. After the furnace is released, the cake mold is freely dropped at a height of about 40 cm above the console, and then immediately cooled down.

  8. After completely cooling, it can be demoulded. I usually demold it by hand. Lightly press the edge of the cake surface to separate the cake body from the mold. Turn the cake mold one turn to repeat the movement until the bottom is gently pushed to remove the cake. Then use the demoulding knife to make a turn in the position of the chimney, and turn the bottom one turn, then you can reverse the buckle on the plate.

Tips:

1. The egg I use is a snow-covered egg. In fact, the protein of the snow-covered egg will be more stable when it is sent. If the egg is used at room temperature, the protein can be placed in the freezer after the egg is separated, and frozen to the edge of the protein with a little ice. Send it again. 2, the temperature of each oven is not the same, in fact, from 160-180 degrees can be baked hurricane, according to their own oven adjustment, the time is the same, while observing, while determining the time to bake. 3, it is best to use a hollow mold, and cracking is better!


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