Slightly salty cheese sauce with crispy almond slices, smooth and delicate taste, moist and soft hurricane cake, and finally the aroma of almond slices~ squeeze the cheese milk sauce into the hurricane cake, cut The cake is thick, the natural heart is slipping, the seductive and full of happiness is a warm heart and warm stomach cake in winter~~
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Watch the video and the places to be aware of, prepare all the raw materials and tools;
Separating egg whites and egg yolks, respectively, in an oil-free and water-free egg bowl;
Add corn oil and milk to the egg yolk, shake it, wrap the egg yolk, and prevent the egg yolk from crusting;
4. Send egg white, add sugar three times, start the egg beater at high speed, send it to a big bubble, add one-third of the fine sugar, continue to send it to the bubble and turn it into a small bubble, join the second time. Fine sugar, transfer to medium speed to the delicate protein, and finally add the remaining fine sugar and corn starch, mix it with the egg beater first, start low speed, send to the protein cream is firmer, pull up a small pointed hook Yes
Use the egg beater to break up the egg yolk paste, add the sieved low-gluten flour, continue to beat the batter evenly at low speed, scrape the batter on the edge and evenly beat it;
Preheat the oven, fire up and down, 160 degrees;
Use a clean egg beater to break up the protein cream, mix one-third of the meringue and batter, and scrape the knife from the middle, turn it to the side, turn the egg bowl while stirring, stir evenly, add the remaining two points. One, stir evenly with the same method;
The last time pour the batter into the meringue, continue to mix evenly, and finally the state of the batter is delicate. Without a very large bubble, you can pour it into the mold and drop it from a height to make a big bubble. ;
Sent into the oven, fire up and down, 160 degrees, bake for 35 minutes, until the cake swells up, a little bit of falling back can be released, the oven continues to maintain 160 degrees;
After the hurricane cake that has been baked, it will fall from a height, shake the hot air out, buckle it on the drying rack, and let it cool for use;
Next, bake the almond slices and spread the almond slices on the baking sheet. Do not stack them together;
Send the almond slices into the oven, fire up and down, 160 degrees, bake for 15-20 minutes, the surface will turn golden yellow, you need to turn the almond slices down one by one for 10 minutes, and the almond slices are more uniform;
Then make cheese sauce, add the sugar and sea salt to the cheese, and put the cheese in a hot water with a spatula;
Add whipped cream, mix well with a manual egg beater, then leave the hot water;
Add yogurt, mix well with a manual egg beater, and set aside;
Then make Caska sauce, mix the egg yolk and fine granulated sugar evenly, then add corn starch and mix well;
Add milk to the milk pot and cook until it is hot.
Slowly flush the hot milk into the batter, stir while mixing, and mix well;
Pour the liquid of the Caska sauce into the milk pan and continue to cook for a while until the Caska sauce becomes a fluid solid.
Add the Caska sauce in the milk pot to the cheese sauce, stir evenly with a manual egg beater, cover with plastic wrap, and set aside to cool off for use;
After gently peeling off the cake and the top of the cake by hand, it is buckled on the plate;
Use a knife to poke a small hole in the middle of the hurricane cake. While turning the cake, poke with a knife, taking care not to poke the edge of the cake;
Prepare a small circular garland, place it in a piping bag, then load the sea salt cheese into the piping bag and tighten the tail for later use;
Gently squeeze the milk sauce into the middle of the cake, the cake will slowly swell up, and the surface of the milk sauce will be painted in a circle to make the milk sauce show a slipping pattern;
Finally, sprinkle a layer of almonds on the surface of the cake, and then sprinkle some powdered sugar to eat;
If you have made it, search for the WeChat public account 'Tinrry+' and hand in the assignments under the video of the corresponding course.
1. The casked sauce cooked in the pot does not need to be cooked to a very thick state. Once it is solidified, it can be separated from the fire immediately, and then continuously stirred with the egg beater. The Caska sauce is solid in a flowing state, which is relatively rare. State; 2. More detailed demoulding methods, you can watch our tips series, how to demould the hurricane cake; 3. Almond flakes and icing sugar are recommended to be eaten now, the almonds placed on the surface of the cake for too long The film will become soft.